CN101312660B

CN101312660B - High-potency sweetener for weight management and compositions sweetened therewith

Info

Publication number: CN101312660B
Application number: CN2006800436419A
Authority: CN
Inventors: 英德拉·普拉卡什; 格兰特·E·杜波依斯
Original assignee: Coca Cola Co
Current assignee: Coca Cola Co
Priority date: 2005-11-23
Filing date: 2006-11-16
Publication date: 2013-07-17
Anticipated expiration: 2026-11-16
Also published as: CN101500435A; CN101312660A; CN101312653A; CN101365347B; CN101340824A; CN101312662A; CN101312661B; CN101365347A; CN101312658A; CN101309602A; CN101346074B; CN101378667B; CN101309602B; CN101309600B; ZA200804460B; CN101309599A; CN101309600A; CN101309601A; CN101330833A; CN101309598A

Abstract

The invention provides effective sweeteners for weight management and sweetened compositions, generally relating to a functional sweetener composition containing non-caloric or low-caloric and/or synthesized effective sweeteners, a manufacturing and using method thereof. Especially, the invention relates to a different functional sweetener composition comprising at least one natural non-caloric or low-caloric and/or synthesized effective sweetener, at least one sweetness-improved composition and at least one functional component (e.g. weight management agent). The invention further relates to a functional sweetener composition and method for improving the tastes of natural effective non-caloric or low-caloric and/or synthesized sweeteners by imparting a more sugar-like taste or characteristic. In particular, the functional sweetener composition and method provide a more sugar-like temporal profile (including sweetness onset and sweetness linger) and/or a more sugar-like flavor profile.

Description

The high-potency sweetener of donor weight management and the constituent of sweetened therewith

Technical field

The present invention is about the function sweetener haply and contains the edible constituent of this type of function sweetener.

Background technology

From guaranteeing suitably to supply and utilizing all to make health and the quiet and comfortable correct viewpoint that reaches optimum by nutrient, nutrition focuses on the relation between food and human health usually.Go up to examine when lacking the relevant disease of nutrition and know that many nutrients have and surmount the health value that basic nutrition is provided when handling the typical case.Accordingly, the function composition has been considered to play the part of pivotal player in individual general health.

When incorporating in food, beverage and other consumable products with " function composition ", it provides the potential health-benefiting that surmounts basic nutrition.But this constituents has demonstrated and has helped to reduce multiple health risk or keyholed back plate multiple healthy consider (comprising: cancer, heart and angiocardiopathy, intestines and stomach health, menopause symptom, osteoporosis and eyesight).From 1993, U.S. food and FAD (FDA) were checked and approved the health request (U.S. food and FAD, food indicates guide (2000)) of the multinomial information that mark is relevant with the health-benefiting of functional food on food.

Functional food	Health-benefiting
		potassium low sodium diet	reduces the risk of hypertension and apoplexy
phytosterol (plant sterol) and phytostanol (stanol) ester class soybean protein contain the low meals saturability fat of fruit, vegetables and grain products of fiber (especially Soluble Fiber) and the diet of cholesterol	reduces the risk of coronary heart disease
		calcium	reduces the risk of osteoporosis
contains the diet of the low dietary fat of fruit, vegetables and grain products of fiber	reduces the risk of cancer
		The folate	reduces the risk of nerve channel inborn defect
meals sugar alcohol	reduces the risk of carious tooth (decayed tooth)

Salty letter does not permit indicating though many other functional foods obtain FDA as yet, and it can provide other health-benefiting except shown in the last table, such as: reduce inflammation.

The function composition generally can be divided into several classes, such as: carotenoid, dietary fiber, aliphatic acid, flavonoids, different thiocyanic ester, phenols, phytosterol (plant sterols) and phytostanol (stanols) (plant sterols (phytosterols) and vegetalitas sterol (phytostanols)); Polyalcohol; Probiotic (prebiotics)/probio (probiotics); Plant estrus hormone (phytoestrogens); Soybean protein; Sulfide/mercaptan; Amino acid; Protein; Vitamin; Reach classes such as mineral matter.The function composition also can according to its health-benefiting (such as: cardiovascular, as to reduce cholesterol and anti-inflammatory benefit) classify.

Healthy trend also facilitates the consumer to increase use empty calory high-potency sweetener in diet.Though the sweetener constituent of natural heat content (such as: sucrose, fructose and glucose) bring the consumer optimal taste, it has heat.Many natural and synthetic high-potency sweeteners are not for containing heat; Yet its sweet taste demonstrates the temporal profile different with sugar (profiles), maximum reaction, flavor variations shape exterior feature (profiles), mouthfeel and/or adaptive behavior.

For example: the sweet taste that the sweet taste of natural and synthetic high-potency sweetener is produced by sugar begin more slowly and the duration longer, so can change the flavour balance of food composition thing.Because these differences, in Foods or drinks, use the efficiency natural sweetener to replace to increase long-pending sweetener (bulk sweetener) (such as temporal profile and/or the flavor variations shape exterior feature that can produce imbalance in the time of sugar).The difference in temporal profile, high-potency sweetener demonstrates (i) maximum reaction that sugar is low haply, (ii) comprises bitter taste, metallic taste, cool flavor, astringent taste, the taste of Radix Glycyrrhizae seemingly, waits pleasant impression, and/or the sweet taste that weakens when (iii) tasting repeatedly.Technology in the skill of food temper is had the knack of the personage and is known: (for example: acidulant) need again balanced flavor and other taste composition when changing the sweetener in the constituent.Can be through revising so that special required taste profile more as sugar, then can significantly increase type and the diversity of the constituent of this sweetener preparation of those mats if the taste of the high-potency sweetener that this is natural and synthetic changes the shape exterior feature.Therefore, it will be more desirable optionally revising the natural taste profile that reaches synthetic high-potency sweetener.

Improvement comprises the taste of the edible constituent of function one-tenth branch, to promote that its purposes and the health-benefiting that is produced also are more desirable.

Summary of the invention

Haply, the present invention by the function sweetener constituent that temporal profile with improvement and/or flavor variations shape exterior feature are provided, be used for the function of improvement temporal profile and/or the method for flavor variations shape exterior feature, the temporal profile with improvement and/or flavor variations shape exterior feature through the constituent of sweetening, be used for the improvement function and satisfy the demand through the temporal profile of the constituent of sweetening and/or the method for flavor variations shape exterior feature.Especially, the present invention improves this temporal profile and/or flavor variations shape exterior feature by giving more as temporal profile and/or the flavor variations shape exterior feature of sugar.More particularly, the present invention comprises the sweetener constituent, and this sweetener constituent comprises at least a Weight management agent; At least a high-potency sweetener; And the constituent of at least a improvement sweet taste.

The present invention's target and advantage are listed in part in the following explanation, maybe can be clear from explanation, and maybe can see through execution the present invention and learn.Unless otherwise defined, as one of related art techniques field of all technology of being used in this literary composition and scientific term and abbreviation and the present invention technology personage institute generally understanding person is identical.Though can use therewith the civilian description person of institute method and constituent similar or that be equal to carry out the present invention, the appropriate method described in this literary composition and constituent are not the scope for restriction the present invention.

With reference now to the following concrete example that proposes of the present invention, elaborates.Each the example system that is provided is used for explaining the present invention's concrete example, and unrestricted the present invention.In fact, the technology of this skill has the knack of that the personage is clear can to carry out various modification and variation to the present invention, and not departing from the present invention's spirit or scope.For example: characteristic illustrated as the part of a certain concrete example or description can be applicable in another concrete example and produces another concrete example again.Therefore, the present invention system is intended to be covered by interior these modifications and the variation of scope of the attached claim in back and equipollent thereof.

The present invention's concrete example comprises that function sweetener constituent and function are through the constituent (it comprises at least a natural and/or synthetic high-potency sweetener, constituent and at least a function composition of at least a improvement sweet taste) of sweetening.The present invention also comprises and makes function sweetener constituent and function through the method for the constituent of sweetening.

I. function composition

In specific concrete example, the sweetener constituent comprises at least a natural and/or synthetic high-potency sweetener, constituent and at least a function composition of at least a improvement sweet taste.Preferably, this function composition comprises at least a Weight management agent (weight management agent).

Developed in the world many, the nutrition subject under discussion is from lacking trophic transfer to hyperalimentation.The alert news that this hobby to food has caused adult and children obesity person to increase.Those note the choice that body weight person often faces the diet of hobby or has the slimming drugs of harmful side effect.Preferable loss of weight mode (it comprises the motion of health diet and rule) is to have benefited from wherein being supplemented with functional food and the beverage that can promote satiety and/or promote the composition of heat production.

Generally speaking, appetite comprises three kinds of other inscapes of branch: hungry, satisfied and full.The sensation (physiology and psychological two aspects) that begins to take food is described by hungry system.The sense of fulfillment and the satisfaction that replace hunger when satisfied system is described in feed.At last, that section period that feed back satisfaction is placed oneself above hunger is described by full system.

Generally speaking, full chain reaction system is by many different physiology and environment mechanism control, and its non-limiting example comprises: the delicious food of meals, eating speed, stomach expand, speed and the metabolic process of stomach emptying.In addition, the hormone signal that reaches short-term for a long time acts on central nervous system and satisfies and full sensation promoting.

The heat production accretion rate that to be health be higher than normal value by increase produces the process of heat or energy.Heat production can activate by several different mechanisms (comprising: complementary goods, nutrition, move and be exposed to cold).By the activation heat production, health can use more multipotency, and therefore more heats of incendivity.

This literary composition it " Weight management agent " word that uses comprises appetite inhibitor and/or heat production agent.This literary composition it " appetite inhibitor ", " appetite satisfies constituent ", " full dose " of using reaches word synonyms such as " full compositions "." appetite inhibitor " word system describes huge nutrients (macronutrient), herbaceous plant extract, exophytic hormone (exogenous hormone), falls appetite agent, anoretic, medicine and combination thereof, when giving q.s, it can suppress, suppresses, reduces or reduce individual's appetite." heat production agent " word system describes huge nutrients, herbaceous plant extract, exophytic hormone, falls appetite agent, anoretic, medicine and combination thereof, and when giving q.s, it can activate or increase individual's heat production or metabolism.

In a specific concrete example, this at least a appetite inhibitor comprises at least a following group nutrients that is selected from: protein, carbohydrate, dietary fat and combination thereof.Edible protein, carbohydrate and dietary fat can stimulate the peptide with appetite inhibition to disengage.For example: but edible protein and dietary fat stimulating gastrointestinal hormone CCK (gut hormone cholecytokinin) (CCK) disengage, but edible carbohydrate and dietary fat then can stimulate glucagon-like peptide 1 (Glucagon-like peptide 1) (GLP-1) to disengage.

In another specific concrete example, this at least a huge nutrients comprises at least a carbohydrate.Carbohydrate roughly comprises sugar, starch, cellulose and natural gum, and health converts it into glucose, with produce power.Carbohydrate is divided into two kinds usually: the carbohydrate that can digest (as: single candy, two candy and starch) and the carbohydrate (as: dietary fiber) that can't digest.Studies show that: the composite polymeric type carbohydrate that Go-to-and-fro falls in the carbohydrate that can't digest and the absorption in small intestine and eupepsy can stimulate the feeding physiological reaction of inhibition.Therefore, preferably, the carbohydrate that the present invention comprised comprises the carbohydrate that can't digest or the carbohydrate of eupepsy attenuating.The non-limiting example of this class carbohydrate comprises dextrosan; Synanthrin; The polyalcohol (monosaccharide-derived polyols) of deriving from single candy, such as: erythrite, mannitol, xylitol and D-sorbite; The alcohols (disaccharide-derived alcohols) of deriving from two candys, such as: isomaltose (isomalt), lactitol and maltitol; And the starch hydrolysate of hydrogenation.Carbohydrate will more be specified in down.In a specific concrete example, this at least a carbohydrate is not only as appetite inhibitor, also as the constituent of improvement sweet taste.

In another specific concrete example, this huge nutrients comprises dietary fat.Dietary fat is the lipid that comprises the combination of saturated and unrighted acid.Polyunsaturated fatty acid demonstrates than monounsaturated fatty acids has higher full power.Therefore, preferably, the dietary fat that this place comprises comprises polyunsaturated fatty acid.The non-limiting example of this class polyunsaturated fatty acid comprises triglyceride.

In a specific concrete example, this at least a appetite inhibitor comprises the herbaceous plant extract.The extract of many vegetation types has been accredited as the character that has appetite inhibitor.The non-limiting example that its extract has the plant of appetite inhibitor character comprises: the plant of butterfly Asia (Hoodia), inferior arhat (Trichocaulon), the buffalo palm (Caralluma), leopard flower (Stapelia), Ou Biya (Orbea), milkweed (Asclepias) and camellia (Camelia) genus.Other concrete example comprises the extract of deriving from gymnema sylvestre (Gymnema Sylvestre), kola nut (KolaNut), bitter orange (Citrus Auran tium), horse black pigment used by women in ancient times to paint their eyebrows (Yerba Mate), Ghana's cereal (GriffoniaSimplicifolia), Guarana (Guarana), myrrh (myrrh), balsam tree lipid (guggul Lipid) and blackcurrant (black current) seed oil.

The herbaceous plant extract can be from plant material or the plant biomass preparation of any kind.The dried powder that the non-limiting example of plant material or plant biomass comprises stem, root, leaf, obtain from plant material and the resin of resin or drying.The herbaceous plant extract is via the resin spray-drying being prepared from plant extraction resin usually again.Perhaps, can use the solvent extraction program.Preferably, after initial extraction more further with initial extract fractionation (for example: by the tubing string chromatography), to obtain the active herbaceous plant extract of tool increase.This class technology for this reason as one of skill the technology personage know.

The technology personage knows that holophytic nutrition, plant extract and herbaceous plant constituent can it be natural and/or use through the form of upgrading as one of this skill.The holophytic nutrition, plant extract and the herbaceous plant constituent that comprise natural transformation through holophytic nutrition, plant extract and the herbaceous plant constituent of upgrading.For example: the holophytic nutrition through upgrading includes, but are not limited to: by fermentation, the holophytic nutrition that contacts with enzyme or derive or the substituent in holophytic nutrition.In a concrete example, can use separately through the holophytic nutrition of upgrading or with it and use with the holophytic nutrition without upgrading.Yet, event for the sake of simplicity, in the description of concrete example of the present invention, and will be described as alternative without the holophytic nutrition of upgrading ambiguously through the holophytic nutrition of upgrading, but should understand this through holophytic nutrition of upgrading can be in concrete example that any this literary composition is disclosed replacement holophytic nutrition or with its combination.Identical concrete example can be applicable on plant extract and other herbaceous plant constituent.Plant extract comprises the extract from leaf, stem, bark, fruit, seed and any other plant material.

In a specific concrete example, this at least a herbaceous plant extraction system is derived from the plant of butterfly subgenus, and these plant varieties comprise: Ou Tuoni butterfly Asia (H.alstonii), lourie butterfly Asia, storehouse (H.currorii), the lucky butterfly Asia (H.dregei) of moral, Fo Laiwa butterfly Asia (H.flava), Ge Duoni (H.gordonii), Jia Tatai butterfly Asia (H.jutatae), Mo Shameidan butterfly Asia (H.mossamedensis), Europe-Africa Xi Nali butterfly Asia (H.officinalis), Ba Weifurui butterfly Asia (H.parviflorai); send Di Sai Lata butterfly Asia (H.pedicellata), Pi Lifeila butterfly Asia (H.pilifera), strange butterfly Asia, road (H.ruschii) and Cui Nelly butterfly Asia (H.triebneri).The inferior plant of butterfly is for originating in the stem carnification plant in South Africa.The glycosyl flavonoids (sterol glycoside) (being called P57) that it is believed that the butterfly Asia is the material that causes the appetite inhibition of butterfly subrace.

In another specific concrete example, this at least a herbaceous plant is that these plant varieties comprise: the Bubalus slaps (C.indica) derived from the plant of buffalo palm genus, the Fen Bulita buffalo palm (C.fimbriata), weaken the buffalo palm (C.attenuate), the tubercle buffalo palm (C.tuberculata), the Yi Duli buffalo palm (C.edulis), the Ai Desendan buffalo palm (C.adscendens), history tower rummy expense is drawn the buffalo palm (C.stalagmifera), En Bai comes the buffalo palm (C.umbellate), the lip pencil buffalo palm (C.penicillata), the Luo Saili At buffalo palm (C.russeliana), the Lei Tuosibisen buffalo palm (C.retrospicens), the Arabica buffalo slaps (C.arabica) and comes Sean to spread the buffalo palm (C.lasiantha).Buffalo palm plant belongs to the subfamily same with Asclepiadaceae butterfly parfacies.The buffalo palm is for having medical character (such as the plant of little, the upright and meat that originates in India appetite-suppressing), its appetite inhibition is the glucosides from the pregnane group who belongs to the glucosides class haply, and its non-limiting example comprises: the prominent uncle of OK a karaoke club glycosides A (caratuberside A), the prominent uncle of OK a karaoke club glycosides B, Bao Seluo glycosides I (bouceroside I), Bao Seluo glycosides II, Bao Seluo glycosides III, Bao Seluo glycosides IV, Bao Seluo glycosides V, Bao Seluo glycosides VI, Bao Seluo glycosides VII, Bao Seluo glycosides VIII, Bao Seluo glycosides IX and Bao Seluo glycosides X.

In another specific concrete example, this at least a herbaceous plant extraction system is derived from the plant of inferior arhat genus.Be similar to the butterfly Asia, inferior arhat plant is for originating in the carnification plant in South Africa usually, and these plant varieties comprise: Billy Fei Lunya arhat (T.piliferum) and Europe-Africa Xi Naerya arhat (T.officinale).

In another specific concrete example, this at least a herbaceous plant extraction system is derived from the plant of the complete subgenus of leopard flower or Europe, and these plant varieties comprise respectively: Ji Gan carries leopard flower (S.gigantean) and Wei Ligaioubiya (O.variegate).Leopard flower and two kinds of plants of Ou Biya all belong to the subfamily same with Asclepiadaceae butterfly parfacies.Do not desire to be subject to any theory, it is believed that its compound that demonstrates appetite inhibition activity is saponin, such as: pregnane glucosides (comprising Shi Tawaluo glycosides (stavaroside) A, B, C, D, E, F, G, H, I, J and K).

In another specific concrete example, this at least a herbaceous plant extraction system is derived from the plant of milkweed, and Asclepias also belongs to the Asclepiadaceae plant.The non-limiting example of milkweed plant comprises: Yin Kanei milkweed (A.incarnate) but Luo Saiyika milkweed (A.curassayica), Sai Lika milkweed (A.syriaca) and native Bai Luosi milkweed (A.tuberose).Do not desire to be subject to any theory, it is believed that this extract comprises the sterid with appetite inhibition, such as: pregnane glucosides and pregnane glycocide.

In another specific concrete example, this Weight management agent comprises polyphenol.Generally speaking, polyphenol ties up to and finds and it is characterized by each molecule in the plant and have and surpass a phenolic group.The polyphenol that is fit to the present invention's concrete example includes, but are not limited to: catechin, proanthocyanidin (proanthocyanidins), PCA (procyanidins) and combination thereof.

In specific concrete example, this Weight management agent can comprise catechin.Suitable catechin includes, but are not limited to: Epigallo-catechin gallate (EGCG) (EGCG), catechin and gallate (CG), epicatechin (EC), epigallocatechin (EGC) and nutgall catechin gallic acid ester (GCG).Catechin can obtain from multiple source, and its non-limiting example comprises green tea or green tea extract, other tea or tea extract (as: white tea, black tea or oolong tea), chocolate/cocoa power, red wine, OPC, Grape Skin or grape juice (from red or purple grape), berry, red apple skin or this type of thing.In addition, catechin can extract from the pycnogenol (Pycnogenol) from French strand pine bark extract.

Preferably, in a specific concrete example, this polyphenol system is derived from the plant of camellia (Camelia) genus.Green tea derived from kind C.sinensis has high-quality polyphenolic substance, such as: epicatechin and Epigallo-catechin gallate (EGCG) (EGCG), it demonstrates the digestion that can reduce hydrochloric acid in gastric juice and small intestine fat, to create satiety by this.Green tea also demonstrates the energy expenditure that can cause heat production and cause every day 80% at the most, to increase it as the usefulness of loss of weight promoter.Specific embodiments according to the present invention, the amount that is stored in the EGCG in the function sweetener constituent are every part (～240 milliliters) about 90 milligrams to about 270 milligrams.In other concrete example, the amount that is stored in the green tea extract in the function sweetener constituent is every part (～240 milliliters) about 500 milligrams to about 600 milligrams.

In another specific concrete example, this Weight management agent comprises proanthocyanidin, PCA and combination thereof.The proanthocyanidin and the PCA that are fit to the present invention's concrete example include, but are not limited to: OPC, cocoa/cocoa power/chocolate extract, Grape Skin or grape juice (from red or purple grape), apple skin, colored berry, Chinese sorghum, Chinese cassia tree, barley and hop.In addition, proanthocyanidin and PCA can be obtained from pycnogenol.Specific embodiments according to the present invention, the amount that is stored in the OPC in the function sweetener constituent are every part about 100 milligrams to about 200 milligrams.In other concrete example, the amount that is stored in the cocoa power extract in the function sweetener constituent is every part about 400 milligrams to about 600 milligrams.In another concrete example, the amount that is stored in the pycnogenol in the function sweetener constituent is every part about 75 milligrams to about 200 milligrams again.

In a specific concrete example, this at least a appetite inhibitor comprises at least a natural disposition hormone outside the Weight management effect that has.As described above, multiple hormone relates to full chain reaction.Do not desire to be subject to any theory, it is believed that to eat to relate to that the natural disposition hormone can stimulate the generation satisfaction outside the full chain reaction, this satisfaction is identical to the natural IR of the endogeny producer of time institute with health.The non-limiting example of this class hormone comprises that CCK, peptide YY, hungry signal hormone, bombesin (bombesin) and gastrin disengage peptide (GRP), intestines inhibin, apolipoprotein A-1 V, GLP-1, islet amyloid albumen, growth hormone inhibitor and leptin (leptin).

In another specific concrete example, this at least a Weight management agent comprises medicine.Non-limiting example comprises benzene graceful peaceful (phentenime), diethyl acetone (diethylpropion), antapentan (phendimetrazine), Reductil (sibutramine), Rimonabant (rimonabant), the many Mo Dulin of oxygen (oxyntomodulin), Prozac hydrochloride (floxetine hydrochloride), ephedrine (ephedrine), phenyl ethylamine (phenethylamine) or other stimulant.

This at least a Weight management agent can be used alone or in combination, with the function composition as sweetener constituent provided by the present invention.For example, this sweetener constituent can comprise the function composition, and these function compositions comprise:

1. at least a huge nutrients;

2. at least a herbaceous plant extract;

3. at least a exophytic hormone;

4. at least a medicine;

5. at least a huge nutrients and at least a herbaceous plant extract;

6. at least a huge nutrients and at least a exophytic hormone;

7. at least a huge nutrients and at least a medicine;

8. at least a herbaceous plant extract and at least a exophytic hormone;

9. at least a herbaceous plant extract and at least a medicine;

10. at least a exophytic hormone and at least a medicine;

11. at least a huge nutrients, at least a herbaceous plant extract and at least a exophytic hormone;

12. at least a huge nutrients, at least a exophytic hormone and at least a medicine;

13. at least a huge nutrients, at least a herbaceous plant extract and at least a medicine;

14. at least a herbaceous plant extract, at least a exophytic hormone and at least a medicine;

And

15. at least a huge nutrients, at least a herbaceous plant extract, at least a exophytic hormone and at least a medicine.

Generally speaking, the specific embodiments according to the present invention, this at least a Weight management agent at sweetener constituent or the amount in the edible constituent of sweetening for satiety enough being provided and/or increasing heat production to promote health and quiet and comfortable amount.This at least a Weight management agent mainly is the type that depends on the Weight management agent at sweetener constituent or the amount in the edible constituent of sweetening.For example: when wherein this at least a Weight management agent comprises the herbaceous plant extract, this herbaceous plant extract sweetener constituent or the amount in the constituent of sweetening be every part of sweetener constituent or in the constituent of sweetening, comprise about 5 milligrams to about 1,000 milligram, account for the sweetener constituent or through the constituent of sweetening about 0.1 to about 10 weight %.When wherein this at least a Weight management agent comprised protein, the amount of this protein in the sweetener constituent was about 1 protein to about 25 grams, is more particularly about 4 protein to about 10 grams.When wherein this at least a Weight management agent comprised carbohydrate, the amount of this carbohydrate in the sweetener constituent was the carbohydrate of at least 1 gram, was more particularly the carbohydrate of at least 4 grams.

Specific embodiments according to the present invention, the sweetener constituent that this literary composition is provided can further comprise the different function composition of at least a and above-mentioned Weight management agent.Specific embodiments according to the present invention, the non-limiting example of this class function one-tenth branch comprises natural nutrition or the active food medically of being rich in, such as: garlic, soybean, antioxidant, fiber, aminoglucose, chondroitin sulfate, genseng, ginkgo, Echinacea or analog; Other can provide the nutrient of healthy help, such as: amino acid, vitamin, mineral matter, carotenoid, dietary fiber, aliphatic acid (such as ω-3 or ω-6 aliphatic acid), can derive it from plant or animal (as: salmon and other cold water fish or marine alga) source, DHA, EPA or ALA, flavonoids, phenols, polyalcohol, probiotic/probio, phytosterol and phytostanol and ester class thereof, other Polyphenols (for example: anthocyanidin, the Mongolian oak flavine, veratryl alcohol, isoflavones, curcumin, general Buddhist nun's OK a karaoke club element (punicalagin), ellagitannic acid, the citrus flavones, such as: aurantiamarin and aurantiin, and chlorogenic acid), the plant estrus hormone, sulfide/mercaptan, sugarcane essence (policosanol), the plant saponin, ribulose diphosphate contractingization ferment (rubisco) peptide, hydrating agents, the autoimmunity agent, C-reactive protein reducing agent or antiinflammatory agents; Or any other to the useful function composition for the treatment of special disease or the patient's condition (such as diabetes, osteoporosis, inflammation or cholesterol).

II. natural and/or synthetic high-potency sweetener

Sweetener constituent provided by the present invention also comprises at least a natural and/or synthetic high-potency sweetener.This literary composition it " efficiency natural sweetener ", " NHPS ", " NHPS constituent " of using reaches word synonyms such as " efficiency natural sweetener constituents "." NHPS " means any sweetener of finding in natural materials, it can be independent sweetener or its combination of unprocessed, that extract, purifying or any other form, and its uniqueness has the sweet taste that comes highly than sucrose, fructose or glucose to be renderd a service, but the heat of institute's tool is lower.The non-limiting example of NHPSs that is suitable for the present invention's concrete example comprises: Lai Bao Di glycosides A (rebaudiosideA) Lai Bao Di glycosides B Lai Bao Di glycosides C Lai Bao Di glycosides D Lai Bao Di glycosides E Lai Bao Di glycosides F, but Dole's glycosides A (dulcoside A), but Dole's glycosides B, sweet tea glycosides (rubusoside), stevia rebaudianum (stevia), stevioside (stevioside), Momordica grosvenori saponin(e (mogroside) IV, Momordica grosvenori saponin(e V, Momordica grosvenori (Luo Han Guo) sweetener, Simon glycosides (siamenoside), Mo Natian (monatin) and its esters (are not received sweet SS, RR, RS, SR), curculin (curculin), glycyrrhizic acid (glycyrrhizic acid) and its esters, thaumatin (thaumatin), Mo Naling (monellin), mabinlin (mabinlin), Bradley is neat because of (brazzein), He Nandexin (hernandulcin), leaf stripe (phyllodulcin), the Ge Laisai film (glycyphyllin), phloridzin (phloridzin), three Luo Bating (trilobatin), visit by promise glycosides (baiyunoside), Ao Silaiding (osladin), poly-precious many glycosides A (polypodoside A), Tai Luokali glycosides A (pterocaryoside A), Tai Luokali glycosides B, wood Ku Luoli glycosides (mukurozioside), Fei Luomisuo glycosides I (phlomisoside I), Pei Lianling I (periandrin I), jequirity glycosides A (abrusoside A) and blue or green money willow glycosides I (cyclocarioside I).NHPS also comprises the NHPSs through upgrading.Comprise the NHPSs that passes through natural transformation through the NHPSs of upgrading.For example: the NHPS through upgrading includes, but are not limited to: by fermentation, the NHPSs that contacts with enzyme or derive or the substituent at NHPS.In a kind of concrete example, at least a NHPS through upgrading can be used with at least a NHPS.In another kind of concrete example, this at least a NHPS through upgrading can use with NHPS.Therefore, can replace NHPS or can be used from this any concrete example of being described of literary composition with NHPSs one through the NHPSs of upgrading.Yet, event for the sake of simplicity, in the description of concrete example of the present invention, and will be described as alternative without the NHPS of upgrading ambiguously through the NHPSs of upgrading, can in concrete example that any this literary composition is disclosed, replace NHPSs but should understand this NHPSs through upgrading.

In a concrete example, the extract of NHPS can use by any purity percentage.In another concrete example, when NHPS system used with the form of non-extract, the purity of NHPS can be, for example: from about 25% to about 100%.According to other concrete example, the purity of NHPS can be 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% to about 100%; From about 97% to about 100%; From about 98% to about 100%; And from about 99% to about 100%.

The purity representative that this literary composition is used is present in the percentage by weight of indivedual NHPS compounds of the undressed or purified form in the NHPS extract.In a kind of concrete example, steviol glycoside (stevioglycoside) extract is included as the specific steviol glycoside of certain pure, and the remainder of this steviol glycoside extract comprises the mixture of other steviol glycoside.

In order to obtain pure especially NHPS (such as: Lai Bao Di glycosides A) extract, may need thick extract purifying is become pure in fact type.These class methods roughly for this reason as one of skill the technology personage known.

A kind of demonstration methods for purifying NHPS (such as: Lai Bao Di glycosides A) is described in inventor DuBois, Deng the patent application case 60/805th of people in the pending trial of proposition on the 19th June in 2006, No. 216, in the title " Rebaudioside A Composition and Method For Purifying Rebaudioside A ", it is the reference of this disclosure also in full.

Briefly, the Lai Bao Di glycosides A of purifying ties up in the one step from comprising at least a organic solvent and the crystallization and going out the water-based organic solution of the water of (more particularly, from about 15 weight % to about 20 weight %) from about 10 weight % to about 25 weight % in fact.Comparatively ideally, organic solvent comprises alcohols, acetone and acetonitrile.The non-limiting example of alcohols comprises: ethanol, methyl alcohol, isopropyl alcohol, 1-propyl alcohol, 1-butanols, 2-butanols, the 3rd-butanols and isobutanol.Comparatively ideally, this at least a organic solvent comprises the mixture of ethanol and methyl alcohol, this ethanol and the methyl alcohol weight ratio in water-based organic solution is to 1 part of methyl alcohol, with more satisfactory to 1 part of methyl alcohol from about 3 parts of extremely about 1 part ethanol from about 20 parts of extremely about 1 part ethanol.

Preferably, the weight ratio of this aqueous organic solvent and thick Lai Bao Di glycosides A be from about 10 parts to about 4 parts aqueous organic solvent to 1 part of thick Lai Bao Di glycosides A, be more particularly from about 5 parts of extremely about 3 parts aqueous organic solvent 1 part of thick Lai Bao Di glycosides A.

In a kind of exemplary concrete example, the method for purifying Lai Bao Di glycosides A lies under about room temperature carries out.In another kind of concrete example, the method for purifying Lai Bao Di glycosides A further comprise with Lai Bao Di glycosides A solution be heated to about 20 ℃ to about 40 ℃ (they in another kind of concrete example, being to be heated to reflux temperature perhaps) altogether about 0.25 hour to about 8 hours step.In the exemplary concrete example of another kind, the method that wherein should be used for purifying Lai Bao Di glycosides A comprises the step of heating Lai Bao Di glycosides A solution, the temperature that this method further comprises Lai Bao Di glycosides A solution is cooled to about 4 ℃ to about 25 ℃, is total to about 0.5 hour to about 24 hours step.

According to specific concrete example, the purity of Lai Bao Di glycosides A can be 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% to about 100%; From about 97% to about 100%; From about 98% to about 100%; And from about 99% to about 100%.According to satisfactory especially concrete example, when thick Lay Bao Di glycosides A crystallization, this in fact the Lay Bao Di glycosides A constituent of purifying comprise purity and surpass about 95 weight % to the Lay Bao Di glycosides A (with dry weight basis) of about 100 weight %.In other exemplary concrete example, in fact the Lai Bao Di glycosides A of purifying comprise purity level surpass about 97 weight % to the Lai Bao Di glycosides A (with dry weight basis) of about 100 weight %, surpass about 98 weight % to the Lai Bao Di glycosides A (with dry weight basis) of about 100 weight % or surpass about 99 weight % to the Lai Bao Di glycosides A (with dry weight basis) of about 100 weight %.In this single crystallization step, can stir or not stir Lai Bao Di glycosides A solution.

In a kind of exemplary concrete example, the method of purifying Lai Bao Di glycosides A further is contained under the suitable temperature, inoculation can promote the high-purity Lai Bao Di glycosides A crystallization of the capacity of Lai Bao Di glycosides A crystallization in Lai Bao Di glycosides A solution, with the step (selective step) that forms pure Lai Bao Di glycosides A.Promote that enough the amount of the Lai Bao Di glycosides A of the Lai Bao Di glycosides A formation crystallization of purifying comprises in fact: the Lai Bao Di glycosides A that in solution, has from about 0.0001 weight % to about 1 weight % (being more particularly from about 0.01 weight % to about 1 weight %).The proper temperature of kind of brilliant step comprise from about 18 ℃ to about 35 ℃ temperature.

In another exemplary concrete example, the method for this purifying Lai Baodi glycosides A further comprises the step of separating and cleaning pure in fact Lai Baodi glycosides A constituent.This pure in fact Lai Baodi glycosides A constituent can be planted the Solid-Liquid Separation technology more than the centrifugal force and separate in organic aqueous solution through using, these isolation technics include but not limited to vertically reach level porose basket centrifugal, solid phase alms bowl formula is centrifugal, decant is centrifugal, the formula of stripping off is centrifugal, pushing-type is centrifugal, Hunk type (Heinkel type) is centrifugal, dish piles up centrifugal and cyclonic separation.In addition, but arbitrary method such as centrifugation working pressure, vacuum and gravity filtration is strengthened, and these methods include but not limited to use band, cylinder, receive district's formula (nutsche type), blade, plate, Luo Sen gate-type (Rosenmund type), history Bark formula (sparkler type), bag filter and filter platen press.The operation of Lai Baodi glycosides A Solid-Liquid Separation device can be continuous, semicontinuous or batch-mode.This pure in fact Lai Baodi glycosides A constituent also can the aqueous organic solvent through using difference and the cleaning of that mixture in separator.This pure in fact Lai Baodi glycosides A constituent can be in separator the gas through using any number (it includes but not limited to nitrogen and argon gas) with the liquid flux of the remnants that volatilize evaporate to dryness partly or entirely.This pure in fact Lai Baodi glycosides A constituent also can be through using liquid, gas or mechanical device in the mode of dissolved solid or keeping solid form and shift out in the automatic or manual ground self-separation device.

Again in another exemplary concrete example, the method of this purifying Lai Baodi glycosides A further comprises the technology of using this skill and has the knack of the step that technology that the personage knows is come dry this pure in fact Lai Baodi glycosides A constituent, and the non-limiting example of this known techniques comprises rotary type vacuum drying machine, fluid bed dryer, rotation tunnel formula drying machine, plate-press dryer, square position drying machine, Nuo Tashi (Nauta type) drying machine, spray dryer, flash drier, micron drying machine, tray drier, high speed and low speed blade dryer and microwave dryer.In an exemplary concrete example, this drying steps comprise use nitrogen or argon purge gas in temperature about 40 ℃ to about 60 ℃ scope flushing about 5 hours to about 100 hours to remove residual solvent this pure in fact Lai Baodi glycosides A constituent of drying.

Again in another exemplary concrete example, wherein the mixture of this rough Lai Baodi glycosides A is not comprise Lai Baodi glycosides D impurity in essence, the method of this purifying Lai Baodi glycosides A also is included in before the step of carrying out the pure in fact Lai Baodi glycosides A constituent of drying, uses the aqueous organic solvent Lai Baodi glycosides A constituent that this is pure in fact slurried earlier.These slurries are for comprising the mixture of solid and aqueous organic solvent or organic solvent, and wherein this solid comprises pure in fact Lai Baodi glycosides A constituent and only is dissolved in a little in this aqueous organic solvent or the organic solvent.In a concrete example, the Lai Baodi glycosides A constituent that this is pure in fact and the weight ratio of aqueous organic solvent in slurries be about 15 parts to about 1 part of aqueous organic solvent to 1 part of pure in fact Lai Baodi glycosides A constituent.In a concrete example, this slurries system keeps at room temperature.In another concrete example, this slurried step comprises slurries is heated to about 20 to about 40 ℃ scope.This pure in fact Lai Baodi glycosides A constituent has been slurried through stir about after 0.5 hour to about 24 hours.

In another exemplary concrete example, the method for this purifying Lai Baodi glycosides A further comprises the step that the Lai Baodi glycosides A constituent that this is pure in fact separates, washes this pure in fact Lai Baodi glycosides A constituent with aqueous organic solvent or the organic solvent of these slurries, reaches this pure in fact Lai Baodi glycosides A constituent of subsequent drying.

If need further purifying, can repeat the method for purifying Lai Baodi glycosides A described herein or this pure in fact Lai Baodi glycosides A constituent can be further by using in addition purifying of other purification process (as the tubing string chromatography).

What desire to include is, other NHPSs only need use as one of this skill the apparent and easy to know a few experiments of technology personage can use purification process described herein to carry out purifying.

The purified Lai Baodi glycosides A of aforementioned method for crystallising can generate crystal formation more than at least 4 kinds of differences: the 1st type: Lai Baodi glycosides A hydrate; The 2nd type: anhydrous Lai Baodi glycosides A; The 3rd type: Lai Baodi glycosides A solvate; And, the 4th type: armorphous Lai Baodi glycosides A.The method that generates armorphous polymorphic is also had the knack of the personage by the technology of this skill and is known.The water-soluble organic solution of this purification process and temperature will influence generate in this pure in fact Lai Baodi glycosides A constituent more than crystal formation.Fig. 1 to 5 is respectively exemplary powder X-ray diffraction (XRPD) scintigram of the 1st polymorphic (hydrate), the 2nd polymorphic (anhydride), 3A polymorphic (methanol solvate thing), 3B polymorphic (alcohol solvent compound) and the 4th polymorphic (armorphous).

The substance characteristics of these 4 kinds of Lai Baodi glycosides A polymorphics of outline in the following table:

Table 1: Lai Baodi glycosides A polymorphic

	The 1st polymorphic	The 2nd polymorphic	The 3rd polymorphic	The 4th polymorphic
					Dissolution rate in 25 ℃ of water	Extremely low (＜0.2%/60 minutes)	Medium (＜30%/5 minutes)	High (＞30%/5 minutes)	High (＞35.0%/5 minutes)
Contain the alcohol amount	＜0.5％	＜1％	1-3％
					Water content	＞5％	＜1％	＜3％	6.74％

Form more than crystal formation will depend on the composition of this aqueous organopolysiloxane, the temperature of crystallisation step and the temperature of drying steps.Form during the 1st polymorphic and the 3rd polymorphic tie up to single crystallisation step, and the 2nd polymorphic changes from the 1st type or the 3rd type during tying up to drying steps.

Water can form the 3rd polymorphic to the low ratio of organic solvent in low temperature during the crystallisation step (in about 20 to about 50 ℃ scope) and the water-miscible organic solvent.Water can form the 1st polymorphic to the height ratio of organic solvent in high temperature during the crystallisation step (in about 50 to about 80 ℃ scope) and the water-miscible organic solvent.The 1st polymorphic can in room temperature (handling 2 to 16 hours) or in reflux temperature (handling about 0.5 to 3 hour) down and anhydrous solvent be mixed into slurries and be transformed into the 3rd polymorphic.The 3rd polymorphic can by with this polymorphic in water in stir about under the room temperature 16 hours or under reflux temperature stir about be transformed into the 1st polymorphic in 2 to 3 hours to be mixed into slurries.The 3rd polymorphic can be transformed into the 2nd polymorphic in dry run; Yet, be increased to baking temperature more than 70 ℃ or drying time of prolonging this pure in fact Lai Baodi glycosides A constituent will make Lai Baodi glycosides A decompose and increase the Lai Baodi glycosides B impurity level of remnants in this pure in fact Lai Baodi glycosides A constituent.The 2nd polymorphic can be transformed into the 1st polymorphic by adding water.

The 4th polymorphic can use the technology of this skill to have the knack of the method that the personage knows and generate from the 1st, 2,3 polymorphics or its combination.The non-limiting example of these methods comprises melt-processed, ball milling, crystallization, freeze drying, freezing-grinding (cryo-grinding) and spray dry.In a specific embodiments, the 4th polymorphic can the resultant pure in fact Lai Baodi glycosides A constituent of the above-mentioned purification process of hanging oneself makes by the solution of the dried pure in fact Lai Baodi glycosides A constituent of spray.

This paper uses it " synthetic sweetener " to mean any constituent that does not exist at nature and it is characterized by that the sweetening usefulness that is had is higher than sucrose, fructose or glucose and heat is lower.The non-limiting example of synthetic sweetener that is applicable to the present invention's concrete example comprises Sucralose (sucralose); vinegar sultone potassium (potassiumacesulfame); Aspartame (aspartame); sweet peptide amine (alitame); asccharin (saccharin); NHDC (neohesperidin dihydrochalcone); cyclohexyl sulphonyl propylhomoserin salt; knob sweet (neotame); N-[N-[3-(3-hydroxyl-4-anisyl) propyl group]-L-α-asparagine acyl group]-L-phenylalanine 1-methyl esters; N-[N-[3-(3-hydroxyl-4-anisyl)-3-methyl butyl]-L-α-asparagine acyl group]-L-phenylalanine 1-methyl esters; N-[N-[3-(3-methoxyl group-4-hydroxyphenyl) propyl group]-L-α-asparagine acyl group]-L-phenylalanine 1-methyl esters; and its esters, etc.

This NHPS and synthetic sweetener can use separately or make up and usefulness with other NHPS and/or synthetic sweetener.For example, this sweetener constituent can contain single NHPS or single synthetic sweetener; Single NHPS and single synthetic sweetener; One or more NHPSs and single synthetic sweetener; Single NHPS and one or more synthetic sweetener; Or one or more NHPSs and one or more synthetic sweetener.As long as multiple combined effect natural and/or the synthesizing efficient sweetener can very influence this sweetener constituent or the oral taste through the sweetening constituent, can adopt.

For example, specific concrete example comprises the combination of NHPSs (such as the steviol glycoside class).But but the non-limiting example of suitable steviol glycoside class capable of being combined comprises Lai Baodi glycosides A, Lai Baodi glycosides B, Lai Baodi glycosides C, Lai Baodi glycosides D, Lai Baodi glycosides E, Lai Baodi glycosides F, Dole's glycosides A, Dole's glycosides B, sweet tea glycosides, stevioside and stevia rebaudianum disaccharide glycosides (steviolbioside).The specific concrete example of desiring according to the present invention, but the combination of this high-potency sweetener comprises Lai Baodi glycosides A and Lai Baodi glycosides B, Lai Baodi glycosides C, Lai Baodi glycosides E, Lai Baodi glycosides F, stevioside, stevia rebaudianum disaccharide glycosides, Dole's glycosides A, or its combination.

Generally speaking, according to specific concrete example, the Lai Baodi glycosides A amount in the high-potency sweetener combination of being present in be this high-potency sweetener combination about 50 to about 99.5 weight %, preferably be about 70 to about 90 weight %, and more preferably be about 75 to about 85 weight %.

In another specific embodiments, the Lai Baodi glycosides B amount in the high-potency sweetener combination of being present in be this high-potency sweetener combination about 1 to about 8 weight %, preferably be about 2 to about 5 weight %, and more preferably be about 2 to about 3 weight %.

In another specific embodiments, the Lai Baodi glycosides C amount in the high-potency sweetener combination of being present in be this high-potency sweetener combination about 1 to about 10 weight %, preferably be about 3 to about 8 weight %, and more preferably be about 4 to about 6 weight %.

Again in another specific embodiments, the Lai Baodi glycosides E amount in the high-potency sweetener combination of being present in be this high-potency sweetener combination about 0.1 to about 4 weight %, preferably be about 0.1 to about 2 weight %, and more preferably be about 0.5 to about 1 weight %.

Again in another specific embodiments, the Lai Baodi glycosides F amount in the high-potency sweetener combination of being present in be this high-potency sweetener combination about 0.1 to about 4 weight %, preferably be about 0.1 to about 2 weight %, and more preferably be about 0.5 to about 1 weight %.

Again in another specific embodiments, but the Dole's glycosides A amount in the high-potency sweetener combination of being present in be this high-potency sweetener combination about 0.1 to about 4 weight %, preferably be about 0.1 to about 2 weight %, and more preferably be about 0.5 to about 1 weight %.

Again in another specific embodiments, but the Dole's glycosides B amount in the high-potency sweetener combination of being present in be this high-potency sweetener combination about 0.1 to about 4 weight %, preferably be about 0.1 to about 2 weight %, and more preferably be about 0.5 to about 1 weight %.

In another specific embodiments, the stevioside amount in the high-potency sweetener combination of being present in be this high-potency sweetener combination about 0.5 to about 10 weight %, preferably be about 1 to about 6 weight %, and more preferably be about 1 to about 4 weight %.

Again in another specific embodiments, the stevia rebaudianum disaccharide glycosides amount in the high-potency sweetener combination of being present in be this high-potency sweetener combination about 0.1 to about 4 weight %, preferably be about 0.1 to about 2 weight %, and more preferably be about 0.5 to about 1 weight %.

According to the specific concrete example of desiring, this high-potency sweetener constituent comprises the combination of Lai Baodi glycosides A, stevioside, Lai Baodi glycosides B, Lai Baodi glycosides C and Lai Baodi glycosides F; Wherein the amount of this Lai Baodi glycosides A in high-potency sweetener combination for the gross weight of this high-potency sweetener combination about 75 to about 85 weight %, the amount of stevioside is about 1 to about 6 weight %, the amount of Lai Baodi glycosides B is about 2 to about 5 weight %, and the amount of Lai Baodi glycosides C is that about 3 amounts to about 8 weight % and Lai Baodi glycosides F are about 0.1 to about 2 weight %.

In addition, the technology personage can be through special and obtain required energy content when understanding this sweetener constituent as one of this skill.For example, NHPS low in calories or empty calory can merge to make the sweetener constituent with preferable energy content with the natural sweetener of heat content and/or the additive of other heat content.

III. improve the constituent of sweet taste

This sweetener constituent also comprises the constituent of improveing sweet taste, its non-limiting example comprises carbohydrate, polyalcohol, amino acid and corresponding salt thereof, polyaminoacid and corresponding salt thereof, saccharic acid and corresponding salt thereof, nucleotides, organic acid, inorganic acid, organic salt (comprising acylate and organic alkali salt), inorganic salts, bitter compounds, spices and flavoring ingredients, the astringent taste compound, protein or protein hydrolysate, interfacial agent, emulsifying agent, flavonoids, alcohols, polymer class, other can give the flavor additive of the improvement sweet taste of this similar sugared characteristic, and combination.

In a concrete example, the constituent of single improvement sweet taste can and be used with single natural and/or synthetic high-potency sweetener.In another concrete example of the present invention, the constituent of single improvement sweet taste can and be used with one or more natural and/or synthetic high-potency sweetener.In another concrete example, the constituent of one or more improvement sweet taste can and be used with single natural and/or synthetic high-potency sweetener again.More in another concrete example, the constituent of multiple improvement sweet taste can and be used with one or more natural and/or synthetic high-potency sweetener.

In a specific concrete example, the combination system of the constituent of at least a natural and/or synthetic high-potency sweetener and at least a improvement sweet taste suppresses, reduces or eliminates the taste of not desiring and gives the characteristic of this sweetener like sugar.This paper uses it " taste of not desiring " to comprise non-any taste profile of being given by carbohydrate (for example glucose, sucrose, fructose or similar carbohydrate).The non-limiting example of the taste of not desiring comprises that the pleasant impression of initial delay, the sweet taste of sweet taste continues, the taste of the taste of metallic taste, bitter taste, ice-cold sensation or similar methyl alcohol, as the taste of licorice, etc.

In a concrete example, the invention provides a kind of sweetener constituent, its demonstrate than this comprise at least a natural and/or synthetic high-potency sweetener but the sweetener constituent of constituent of not improveing sweet taste more like time of sugar and/or the variation shape exterior feature of the taste of sugar seemingly.This paper uses it " like sugared characteristic ", " like the flavour of candy road ", " like sugared sweet taste ", " like as the sugar " to reach " as sugar " and is all synonym.Like sugared characteristic comprise the characteristic of any similar sucrose and include but not limited to maximum reaction, taste change the reciprocation of shape exterior feature, temporal profile, adaptive behavior, mouthfeel, concentration/reaction functions behavior, flavoursome material (tastant) and taste/sweet taste, space pattern selective, reach temperature effect.These characteristics are the sucrose taste degree different with natural and synthetic high-potency sweetener taste.Whether a certain characteristic has more the sensation criticism group decision that the characteristic system like sugar is made up of the expert, and this group member can be to containing sugared constituent and containing at least a natural and/or synthetic high-potency sweetener and this both constituent that contains/do not contain the constituent of improveing sweet taste is assessed.Quantitatively these comprise the characteristic of the constituent of at least a natural and/or synthetic high-potency sweetener and this both constituent that contains/do not contain the constituent of improveing sweet taste and contain similarity degree between the characteristic of sugared constituent in these assessment meetings.Whether measure a certain constituent has more appropriate step as the taste of sugar skill institute is known for this reason.

In a specific concrete example, be to determine the shortening situation that sweet taste continues by a criticism group.In brief, criticism group (being generally 8 to 12 people) through training with assessment to the sensation of sweet taste and in the sample posting port, measure the sugariness of several time points during 3 minutes after it is spued.The use statistical is analyzed, and will contain the sample of additive and make comparisons with the resulting result of sample who does not contain additive.Sample spue mark that the time point of back records reduce show sweet taste continue shorten.

The personage can have the knack of through the technology of this skill in this criticism group, and known step is trained.In a specific concrete example, this criticism group can adopt Spectrum ^TMDescriptive analysis method (Meilgaard et al, perceptual evaluation technology (Sensory Evaluation Techniques), the 3rd edition, Chapter 11) is trained.Preferably, the emphasis of training should be identification and the mensuration of primary taste (especially sweet taste).Be accuracy and the reproducibility of guaranteeing the result, each criticism person should repeat about three to about five times the mensuration of the lasting shortening degree of the sweet taste of every sample, needs between resurveying to have a rest at least 5 minutes and made the thorough oral cavity cleaning of water at every turn.

Usually, the method of measuring sweet taste comprises in the 10 ml sample posting ports, sample kept in the mouth 5 seconds and with sample gentle stirring in mouth, experience 5 seconds of sugariness and evaluate its sweetness intensities, sample (can not swallow behind the sample that spues) spues, contain a bite clear water gargle (as allowing water vigorous agitation in mouth as brushing teeth) and the mouthwash that spues, behind the mouthwash that spues, evaluate the sweetness intensities that mouthful enteroception arrives at once, waited for quietly 45 seconds, during 45 seconds of waiting for quietly, confirm to experience the time of maximum sweetness intensities and evaluate the sweetness intensities (normally move oral cavity and in swallowing in case of necessity) of this time, evaluate sweetness intensities after 10 seconds again, scoring once again after 60 seconds (back adds up 120 seconds in gargling), scoring once again after 60 seconds (accumulative total is 180 seconds after gargling).When carrying out the comparation and assessment of different samples, need to have a rest 5 minutes earlier, and thoroughly water oral cavity cleaning.

This paper uses it " carbohydrate " to mean usually to have general formula (CH ₂O) _n(wherein n is 3 to 30) and with aldehydes or ketones compound and oligomer and the polymer of a plurality of hydroxyl replacements.The present invention's carbohydrate also can be and is substituted on one or more position or the compound of deoxidation.The carbohydrate that this paper used means carbohydrate without upgrading, carbohydrate analog derivative, the carbohydrate that is substituted and through the carbohydrate of upgrading.This paper uses it " carbohydrate derivates ", " carbohydrate that is substituted " to reach " through the carbohydrate of upgrading " to be synonym.Mean through the carbohydrate of upgrading have wherein that an atom is added into, removes at least, any carbohydrate of replacement or they's combination.So carbohydrate derivates or the carbohydrate that is substituted comprise the single candy that is substituted and is unsubstituted, two candy, few candy and Polysaccharides.This carbohydrate derivates or the carbohydrate that is substituted optionally replace in the C-position deoxidation of any correspondence and/or through one or more group, and these group systems are such as hydrogen; halogen; alkylhalide group; carboxyl; acyl group; acyloxy; amino; acylamino-; carboxy derivatives; alkylamino; dialkylamino; virtue is amino; alkoxyl; aryloxy group; nitro; cyano group; sulfenyl; sulfhydryl; imino group; sulfonyl; sulfhydryl; sulfinyl; sulfamoyl; the carboxylic alkoxyl; carboxamido; phosphono (phosphonyl); phosphinyl (phosphinyl); phosphoryl; phosphino-; thioesters; thioether; oximino; hydrazino (hydrazino); carbamyl; phospho; phosphonate group (phosphonato); or other functional group that can use of the function of the sweet taste of this at least a natural and/or synthetic high-potency sweetener of any carbohydrate performance improvement that makes this carbohydrate derivates or be substituted.

The non-limiting example of the carbohydrate of concrete example of the present invention comprise Tagatose, trehalose, galactolipin, rhamnose, cyclodextrin (as: alpha-cyclodextrin, beta-schardinger dextrin-and gamma-cyclodextrin), maltodextrin (comprising: the maltodextrin of indigestibility, such as Fibersol-2 ^TM), dextran, sucrose, glucose, ribulose, fructose, Su Li sugar (threose), arabinose, wood sugar, heteronuclear sugar (lyxose), allose (allose), altrose (altrose), mannose, idose (idose), lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose (palatinose) or isomaltoketose (isomaltulose), erythrose (erythrose), deoxyribose, different glucose, idose, talose (talose), erythrulose (erythrulose), xylulose (xylulose), psicose (psicose), turanose (turanose), cellobiose, starch pectin (amylopectin), aminoglucose, mannosamine, fucose, glucuronic acid, gluconic acid, gluconolactone, deoxidation D fucose (abequose), galactosamine, the few candy of beet, few candy (the isomalto-oligosaccharides) (isomaltose of different Fructus Hordei Germinatus, Isomaltotriose, panose (panose), Deng), few candy (the xylotriose of wood, xylobiose, Deng), few candy (the gentiobiose of rough gentian, gentianose, the rough gentian tetrose, Deng), sorbose, the few candy (nigero-oligosaccharides) of aspergillus niger, the few candy of para gold, fucose, few candy (the ketose of fruit, Nystose (nystose), Deng), the Fructus Hordei Germinatus tetrol, the Fructus Hordei Germinatus triol, few candy (the maltotriose of Fructus Hordei Germinatus, maltotetraose, maltopentaose, MALTOHAXAOASE, Fructus Hordei Germinatus seven sugar, etc.), milk ketose, manna disaccharide, melitose, rhamnose, ribose, the liquid carbohydrate of isomery materialization (such as: high fructose corn/starch syrup (as: HFCS55, HFCS42, HFCS90)), coupling sugar (coupling sugars), the few candy of soybean and glucose syrup.In addition, the carbohydrate that this paper used can be D-or L-configuration.

This paper uses it " polyalcohol " to mean the molecule that contains 1 above hydroxyl.Polyalcohol can be glycol, triol or the tetrol that contains 2,3 and 4 hydroxyls respectively.Polyalcohol also can contain 4 above hydroxyls, as the pentol that contains 5,6 or 7 hydroxyls respectively, six alcohol, seven alcohol etc.In addition, polyalcohol also can be the sugar alcohol of the reduction form of carbohydrate, many alcohol or polyalcohols, and wherein this carbonyl (aldehydes or ketones, reduced sugar) has been reduced into one-level or secondary hydroxyl.

In the present invention's concrete example, the non-limiting example of the polyalcohol additive of improvement sweet taste comprises erythrite, maltitol, mannitol, D-sorbite, lactitol, xylitol, inositol, isomaltose (isomalt), propane diols, glycerine (glycerine), threitol, galactitol, Ba Lajin sugar, the different Fructus Hordei Germinatus of reduction-few candy, reduce wood-few candy, the rough gentian of reduction-few candy, the malt syrup of reduction, the glucose syrup of reduction, and glycitols or any other can be reduced but can very influence the carbohydrate of the taste of this at least a natural and/or synthetic high-potency sweetener or edible constituent.

The amino acid additive of suitable improvement sweet taste that can be used for the present invention's concrete example includes but not limited to asparatate; arginine; glycine; glutamic acid; proline; threonine; theanine; cysteine; cystine; alanine; valine; tyrosine; leucine; isoleucine; asparagine; serine; lysine; histidine; ornithine; methionine; carnitine; aminobutyric acid (α-; β-or γ-isomeric compound); glutamine; hydroxy-proline; taurine; norvaline; methyl amimoacetic acid and salt form thereof (such as sodium or sylvite or hydrochlorate).The amino acid additive of this improvement sweet taste can be D-or L-configuration and be identical or different amino acid single-, two-or trimerization form.In addition, if compatibly, this amino acid can be α-, β-, γ-, δ-and ε-isomeric compound.The combination of aforementioned amino acid and corresponding salt thereof (as sodium, potassium, calcium, magnesium salts or other alkali metal or alkaline-earth metal salt, or hydrochlorate) also can be used as the additive of improvement sweet taste of the present invention's concrete example.These amino acid can be natural or synthetic.These amino acid also can be through upgrading.Mean through the amino acid of upgrading have that an atom is added into, removes at least, the amino acid (for example N-alkyl amino acid, N-acylamino acid or N-methylamino acid) of replacement or they's combination.Amino acid whose non-limiting example through upgrading comprises amino acid derivativges, such as trimethylglycine, N-methyl-glycine and N-methyl-alanine.The amino acid that this paper used comprises simultaneously through upgrading and without the amino acid of upgrading.The amino acid through upgrading that this paper used also comprises peptide class and polypeptide class (for example dipeptide, tripeptides class, tetrapeptide class and pentapeptide class), such as glutathione and L-alaninyl-L-glutamine.

The polyaminoacid additive of suitable improvement sweet taste comprises other polymerized form of poly--L-asparatate, poly-L-Lysine (as poly--L-α-lysine or poly--L-ε-lysine), poly--the L-ornithine (as poly--L-α-ornithine or poly--L-ε-ornithine), poly--the L-arginine, amino acids, and salt form (as magnesium, calcium, potassium or sodium salt such as L-monosodium glutamate).The polyaminoacid additive of this improvement sweet taste also can be D-or L-configuration.In addition, if compatibly, this polyaminoacid can be α-, β-, γ-, δ-and ε-isomeric compound.The combination of aforementioned polyaminoacid and corresponding salt thereof (as sodium, potassium, calcium, magnesium salts or other alkali metal or alkaline-earth metal salt, or hydrochlorate) also is the additive of the suitable improvement sweet taste of the present invention's concrete example.Polyaminoacid described herein also comprises the copolymer of different aminoacids.These polyaminoacid can be natural or synthetic.These polyaminoacid also can be through upgrading, makes that at least one atom is added into, removes, replacement or they's combination (for example N-alkyl polyaminoacid or N-acyl group polyaminoacid).The polyaminoacid that this paper used comprises simultaneously through upgrading and without the polyaminoacid of upgrading.According to specific concrete example, include but not limited to the polyaminoacid of different molecular weight (MW) through the polyaminoacid of upgrading, as MW be 1500, MW is 6000, MW is 25,200, MW is 63,000, MW be 83,000 or MW be 300,000 poly--L-α-lysine.

The saccharic acid additive that can be used for the suitable improvement sweet taste in the present invention's the concrete example includes but not limited to glycuronic acid, uronic acid, aldose diacid, alginic acid, gluconic acid, glucuronic acid, glucosaccharic acid, galactosaccharic acid, galacturonic acid and its esters (as the salt that can accept on sodium, potassium, calcium, magnesium salts or other physiology), and combination.

Can be used for the nucleotides additive that the suitable sweet taste improvement in the present invention's the concrete example uses and include but not limited to inosine monophosphate (" IMP "), guanosine monophosphate (" GMP "), adenosine monophosphate (" AMP "), cytimidine monophosphate (CMP), uracil monophosphate (UMP), inosine diphosphate, guanosine diphosphate, adenosine diphosphate, cytimidine diphosphonic acid, uracil diphosphonic acid, inosine triphosphate, GTP, adenosine triphosphate, cytimidine triphosphoric acid, uracil triphosphoric acid, its ucleosides and alkali metal thereof or alkaline-earth metal salt, and combination.Nucleotides described herein also can comprise the nucleotides associated additives, such as nucleosides or nucleic acid base (for example guanosine, cytidine, adenosine, thymidine and uracil).

The organic additive of suitable improvement sweet taste comprises the compound of any containing-COOH group.Can be used for the organic additive that the suitable sweet taste improvement in the present invention's the concrete example uses and include but not limited to the C2-C30 carboxylic acids, the hydroxyl C1-C30 carboxylic acids that is substituted, benzoic acid, the benzoic acids that is substituted (for example 2,4-dihydroxy-benzoic acid), the cinnamic acid that is substituted, the hydroxyl acids, the hydroxybenzoic acid class that is substituted, the cyclohexane carboxylic acid class that is substituted, tannic acid, lactic acid, tartaric acid, citric acid, gluconic acid, the glucose enanthic acid, aliphatic acid, hydroxycitric acid, malic acid, (it is malic acid to good fortune tower acid (fruitaric acid), instead-mixture of butene dioic acid and tartaric acid), instead-butene dioic acid, suitable-butene dioic acid, butanedioic acid, chlorogenic acid (chlorogenic acid), salicylic acid, creatine, the aminoglucose hydrochloride, glucopyrone, caffeic acid, bile acid, acetic acid, ascorbic acid, alginic acid, arabo-ascorbic acid, many glutamic acid, and alkali metal or alkaline-earth metal salt derivative.In addition, the organic additive of this improvement sweet taste also can be D-or L-configuration.

The organic acid salt additive of suitable improvement sweet taste includes but not limited to sodium, calcium, potassium, and the magnesium salts of all organic acids, such as the salt of citric acid, malic acid, tartaric acid, anti--butene dioic acid, lactic acid (as sodium lactate), alginic acid (as mosanom), ascorbic acid (sodium ascorbate), benzoic acid (as Sodium Benzoate or Potassium Benzoate) and aliphatic acid.The example of the organic acid salt additive of described improvement sweet taste can at random be selected from following group through one or more and replace: hydrogen; alkyl; thiazolinyl; alkynyl; halogen; alkylhalide group; carboxyl; acyl group; acyloxy; amino; acylamino-; carboxy derivatives; alkylamino; dialkylamino; virtue is amino; alkoxyl; aryloxy group; nitro; cyano group; sulfenyl; mercapto; imines; sulfonyl; sulfhydryl; sulfinyl; sulfamoyl; the carboxylic alkoxyl; carboxamido; phosphono (phosphonyl); phosphinyl (phosphinyl); phosphoryl; phosphino-; thioesters; thioether; the acid anhydride class; oximino; hydrazino; carbamyl; phospho; phosphonate group (phosphonato); or any functional group who uses, only its this acylate additive that is substituted can be brought into play the function of the sweet taste of this at least a natural and/or synthetic high-potency sweetener of improvement.

The inorganic acid additive that can be used for the suitable improvement sweet taste in the present invention's the concrete example includes but not limited to alkali metal or the alkaline-earth metal salt (as IP6 magnesium/calcium) of phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, sodium dihydrogen phosphate and correspondence thereof.

The suitable bitter compounds additive that can be used in the present invention's the concrete example includes but not limited to caffeine, quinine, urea, bitter mandarin oil, naringin, quassia and its esters.

The spices and the flavoring ingredients additive that can be used for the suitable improvement sweet taste in the present invention's the concrete example include but not limited to vanillon, aroma extract, mango extract, Chinese cassia tree, oranges and tangerines, coconut, ginger, green thousand layers of alcohol (viridiflorol), almond, menthol, Grape Skin extract or the OPC spent in vain." spices " reaches " flavoring ingredients " is synonym, and it comprises natural or synthetic material or its composition.Spices also comprises other material that can give taste and can comprise material natural or non-natural (synthesizing), and is all very safe to the mankind and animal when these materials use in the scope that can accept usually.The non-limiting example of suitable spices comprises

Atural spice sweet taste intensive K14323 (

Natural Flavoring Sweetness EnhancerK14323) (

, Darmstadt, Germany), Symrise ^TMSweetener 161453 or 164126 natural flavour mountaineous blindage (Symrise ^TMNatural Flavor Mask for Sweeteners 161453 or 164126) (Symrise ^TM, Holzminden, Germany), natural A dvantage ^TMBitter taste blocking agent 1,2,9 or 10 (Natural Advantage ^TMBitterness Blockers 1,2,9 or 10) (Natural Advantage ^TM, Freehold, west, knob pool thirty, the U.S.) or Sucramask ^TM(Creative Research Management, Stockton adds thirty, the U.S.).

The polymeric additive of the suitable improvement sweet taste in this bright concrete example includes but not limited to chitosan, pectin, pectic acid, pectinic acid, polyuronide, polygalacturonic acid, starch, food hydrocolloid or its thick extract (Senegal's Arabic gum (gum acacia senegal) (Fibergum for example ^TM), Acacia Sai Yier glue (gum acacia seyal), pelvetia silquosa glycan (carageenan)), poly-L-Lysine (for example poly--L-α-lysine or poly--L-ε-lysine), poly--the L-ornithine (for example poly--L-α-ornithine or poly--L-ε-ornithine), poly arginine, polypropylene glycol, polyethylene glycol, poly-(EGME), poly-aspartic-acid, polyglutamic acid, polymine, alginic acid, mosanom, propane diols algae acidulants, calgon (SHMP) and salt thereof, polyethylene glycol algae acidulants and other cation and anionic polymer.

The protein or the protein hydrolysate additive that can be used for the suitable improvement sweet taste in the present invention's the concrete example include but not limited to bovine serum albumin(BSA) (BSA), lactalbumin (comprises its fraction and concentrate, such as 90% instant lactalbumin isolate, 34% lactalbumin, 50% hydrolyzing lactoalbumin and 80% whey protein concentrate), the solubility rice gluten, soybean protein, protein isolate, protein hydrolysate, the product of protein hydrolysate, glycoprotein and/or contain amino acid (glycine for example, alanine, serine, threonine, asparagine, glutamine, arginine, valine, isoleucine, leucine, norvaline, methionine, proline, tyrosine, hydroxy-proline etc.) proteoglycans, collagen (for example gelatin), the collagen of partial hydrolysis (for example Isin glue collagen of hydrolysis) and collagen hydrolysate (for example porcine collagen hydrolysate).

The interfacial activity agent addition agent that can be used for the suitable improvement sweet taste in the present invention's the concrete example includes but not limited to polysorbate (poly-oxireme sorbitan monoleate (polysorbate80) for example; polysorbate20; polysorbate60); neopelex; dioctyl esters of sulfosuccinic acids or dioctyl sulfo-sodium succinate; lauryl sodium sulfate; cetylpyridinium chloride (cetylpyridinium chloride); cetab; sodium taurocholate; carbamyl; Choline Chloride; sodium glycocholate; tauroursodeoxycholic acid (taurodeoxycholate) sodium; the lauryl arginine ester; stearoyl dilactic acid sodium; natrii tauroglycocholas; the lecithin class; the sucrose oleate class; sucrose stearate; sucrose palmitate; Surfhope SE Cosme C 1216; and other emulsifying agent, etc.

The flavonoids additive that can be used for the suitable improvement sweet taste in the present invention's the concrete example can be categorized as flavonols, flavonoids, flavanone, flavan-3-alcohol class, osajin or anthocyan usually.The non-limiting example of flavonoids additive comprises catechin, and (green tea extract for example is such as Polyphenon ^TM60, Polyphenon ^TM30, Polyphenon ^TM25 (Mitsui Norin Co., Ltd., Japan)), Polyphenols, phytomelin class are (for example through the phytomelin Sanmelin of enzyme upgrading ^TMAO (San-Ei Gen F.F.I., Inc., Osaka, Japan)), neohesperidin, naringin, NHDC etc.

The pure additive that can be used for the suitable improvement sweet taste in the present invention's the concrete example includes but not limited to ethanol.

The astringent taste compound additive of suitable improvement sweet taste includes but not limited to tannic acid, Europium chloride (EuCl ₃), gadolinium chloride (GdCl ₃), terbium chloride (TbCl ₃), alum, tannic acid and Polyphenols (as Tea Polyphenols).

The vitamin(e) supplement of suitable improvement sweet taste comprises Nicotinic Acid Amide (vitamin B3) and hydrochlorinate pyridoxal (vitamin B6).

The constituent of this improvement sweet taste also can comprise natural and/or synthetic high-potency sweetener.For example; when this sweetener constituent comprises at least a NHPS; the constituent of this at least a improvement sweet taste can comprise a kind of synthetic high-potency sweetener, and its non-limiting example comprises Sucralose; vinegar sultone potassium; Aspartame; sweet peptide amine; asccharin; NHDC; cyclohexyl sulphonyl propylhomoserin salt; knob is sweet; N-[N-[3-(3-hydroxyl-4-anisyl) propyl group]-L-α-asparagine acyl group]-L-phenylalanine 1-methyl esters; N-[N-[3-(3-hydroxyl-4-anisyl)-3-methyl butyl]-L-α-asparagine acyl group]-L-phenylalanine 1-methyl esters; N-[N-[3-(3-methoxyl group-4-hydroxyphenyl) propyl group]-L-α-asparagine acyl group]-L-phenylalanine 1-methyl esters; and its esters etc.

The constituent of this improvement sweet taste also can be the form of the obtained salt of the standard step of using this skill to know." salt " word means the compound of the chemism that the constituent of the improvement sweet taste of possessing the present invention is required and works as with the deal scope that generally can accept and use at that time, no matter be that the mankind or animal edible are all very safe.Also can be made into alkali metal (for example sodium or potassium) or alkaline-earth metal (for example calcium or magnesium) salt.Salt also comprises the combination of alkalies and alkaline earth salt.The non-limiting example of these salts be (a) with the acid-addition salts of inorganic acid formations and and the acid-addition salts of organic acid formation; (b) with metal cation (such as calcium, bismuth, barium, magnesium, aluminium, copper, cobalt, nickel, cadmium, sodium, potassium etc.) or with from ammonia, N, the base addition salts that cation formed of N-diphenylethlene diamines, D-gucosamine, tetraethyl ammonium or ethylene diamine generation; Or (c), front (a) and combination (b).So, the salt form of any constituent derived from this improvement sweet taste all can be used for the present invention's concrete example, as long as salt of the additive of this improvement sweet taste can local this at least a natural and/or synthetic high-potency sweetener of influence or the taste of edible constituent.The deal that adds to the additive of these salt forms in this natural and/or synthetic sweetener constituent can be identical with the addition of the form of its acid or alkali.

In specific concrete example, the inorganic salts that can be used as the suitable improvement sweet taste of the additive of improveing sweet taste includes but not limited to sodium chloride, potassium chloride, sodium sulphate, potassium citrate, Europium chloride (EuCl ₃), gadolinium chloride (GdCl ₃), terbium chloride (TbCl ₃), one of magnesium sulfate, alum, magnesium chloride, phosphoric acid-, two-or salt (as butter), sodium carbonate, niter cake and the sodium acid carbonate of three-basic sodium or sylvite class (as inorganic phosphate), hydrochloric acid.Moreover, in specific concrete example, the suitable organic salt that can be used as the additive of improvement sweet taste includes but not limited to Choline Chloride, snow algin (mosanom), glucose enanthic acid sodium salt, gluconic acid sodium salt (gluconic acid sodium salt), gluconic acid potassium salt (potassium gluconate), guanidinesalt hydrochlorate (HCl), glucosamine hydrochloride (HCl), amiloride hydrochloride (HCl), monosodium glutamate (MSG), adenosine monophosphate salt, gluconic acid magnesium, potassium tartrate (monohydrate) and sodium tartrate (dihydrate).

The combination of having found the constituent of at least a natural and/or synthetic high-potency sweetener and at least a improvement sweet taste can improve temporal profile and/or taste and change shape exterior feature (comprising the permeability flavour) and taste more as sugar.The technology personage might make up when obtaining the institute of this natural and/or synthetic high-potency sweetener with the constituent of improvement sweet taste according to the present invention's teaching as one of this skill.For example, this natural and/or synthetic high-potency sweetener comprises with the non-limiting combination of the constituent of improvement sweet taste:

1. at least a natural and/or synthetic high-potency sweetener and at least a carbohydrate;

2. at least a natural and/or synthetic high-potency sweetener and at least a polyalcohol;

3. at least a natural and/or synthetic high-potency sweetener and at least a amino acid;

4. at least a natural and/or synthetic high-potency sweetener and at least a other the additive of improvement sweet taste;

5. at least a natural and/or synthetic high-potency sweetener, at least a carbohydrate, at least a polyalcohol, at least a amino acid and at least a other the additive of improvement sweet taste;

6. at least a natural and/or synthetic high-potency sweetener, at least a carbohydrate and at least a polyalcohol;

7. at least a natural and/or synthetic high-potency sweetener, at least a carbohydrate and at least a amino acid;

8. at least a natural and/or synthetic high-potency sweetener, at least a carbohydrate and at least a other the additive of improvement sweet taste;

9. at least a natural and/or synthetic high-potency sweetener, at least a polyalcohol and at least a amino acid;

10. at least a natural and/or synthetic high-potency sweetener, at least a polyalcohol and at least a other the additive of improvement sweet taste;

11. at least a natural and/or synthetic high-potency sweetener, at least a amino acid and at least a other the additive of improvement sweet taste;

12. at least a natural and/or synthetic high-potency sweetener, at least a carbohydrate, at least a polyalcohol and at least a amino acid;

13. at least a natural and/or synthetic high-potency sweetener, at least a carbohydrate, at least a polyalcohol and at least a other the additive of improvement sweet taste;

14. at least a natural and/or synthetic high-potency sweetener, at least a polyalcohol, at least a amino acid and at least a other the additive of improvement sweet taste; And

15. at least a natural and/or synthetic high-potency sweetener, at least a carbohydrate, at least a amino acid and at least a other the additive of improvement sweet taste.

These 15 kinds of main combinations can be subdivided into further combination again to improve this natural and/or synthetic high-potency sweetener or to contain the overall taste of the edible constituent of this natural and/or synthetic high-potency sweetener.

As mentioned above, the composition system of this improvement sweet taste is selected from polyalcohols, carbohydrate, amino acids, other the additive of improvement sweet taste, and they's combination.Can be used for additive system of other improvement sweet taste in the present invention's the concrete example as above-mentioned.In a concrete example, the constituent of single improvement sweet taste can and be used with single natural or synthetic high-potency sweetener and at least a function composition.In another concrete example of the present invention, the constituent of single improvement sweet taste can and be used with one or more natural and/or synthetic high-potency sweetener and at least a function composition.In another concrete example, the constituent of one or more improvement sweet taste can and be used with single natural and/or synthetic high-potency sweetener and at least a function composition again.More in another concrete example, the constituent of multiple improvement sweet taste can and be used with one or more natural and/or synthetic high-potency sweetener and at least a function composition.Therefore, the non-limiting example of the combination of the constituent of the improvement sweet taste of concrete example of the present invention comprises:

I. at least a polyalcohol, at least a carbohydrate, at least a amino acid and at least a other the additive of improvement sweet taste;

Ii. at least a polyalcohol, at least a carbohydrate and at least a other the additive of improvement sweet taste;

At least a polyalcohol of iii and at least a other the additive of improvement sweet taste;

Iv. at least a polyalcohol and at least a carbohydrate;

V. at least a carbohydrate and at least a other the additive of improvement sweet taste;

Vi. at least a polyalcohol and at least a amino acid;

Vii. at least a carbohydrate and at least a amino acid;

Viii. at least a amino acid and at least a other the additive of improvement sweet taste.

According to the present invention's concrete example, the combination of the constituent of other improvement sweet taste comprises:

1. at least a polyalcohol, at least a carbohydrate and at least a amino acid;

2. at least a polyalcohol, at least a carbohydrate and at least a polyaminoacid;

3. at least a polyalcohol, at least a carbohydrate and at least a saccharic acid;

4. at least a polyalcohol, at least a carbohydrate and at least a nucleotides;

5. at least a polyalcohol, at least a carbohydrate and at least a organic acid;

6. at least a polyalcohol, at least a carbohydrate and at least a inorganic acid;

7. at least a polyalcohol, at least a carbohydrate and at least a bitter compounds;

8. at least a polyalcohol, at least a carbohydrate and at least a spices or flavoring ingredients;

9. at least a polyalcohol, at least a carbohydrate and at least a polymer;

10. at least a polyalcohol, at least a carbohydrate and at least a protein or protein hydrolysate or contain protein or the protein hydrolysate of low molecular weight amino acid;

11. at least a polyalcohol, at least a carbohydrate and at least a interfacial agent;

12. at least a polyalcohol, at least a carbohydrate and at least a flavonoids;

13. at least a polyalcohol, at least a carbohydrate and at least a alcohol;

14. at least a polyalcohol, at least a carbohydrate and at least a emulsifying agent;

15. at least a polyalcohol, at least a carbohydrate and at least a inorganic salts;

16. at least a polyalcohol, at least a carbohydrate and at least a organic salt;

17. at least a polyalcohol, at least a carbohydrate, at least a amino acid and at least a other the additive of improvement sweet taste;

18. at least a polyalcohol, at least a carbohydrate, at least a polyaminoacid and at least a other the additive of improvement sweet taste;

19. at least a polyalcohol, at least a carbohydrate, at least a saccharic acid and at least a other the additive of improvement sweet taste;

20. at least a polyalcohol, at least a carbohydrate, at least a nucleotides and at least a other the additive of improvement sweet taste;

21. at least a polyalcohol, at least a carbohydrate, at least a organic acid and at least a other the additive of improvement sweet taste;

22. at least a polyalcohol, at least a carbohydrate, at least a inorganic acid and at least a other the additive of improvement sweet taste;

23. at least a polyalcohol, at least a carbohydrate, at least a bitter compounds and at least a other the additive of improvement sweet taste;

24. at least a polyalcohol, at least a carbohydrate, at least a spices or flavoring ingredients and at least a other the additive of improvement sweet taste;

25. at least a polyalcohol, at least a carbohydrate, at least a polymer and at least a other the additive of improvement sweet taste;

26. at least a polyalcohol, at least a carbohydrate, at least a protein or protein hydrolysate and at least a other the additive of improvement sweet taste;

27. at least a polyalcohol, at least a carbohydrate, at least a interfacial agent and at least a other the additive of improvement sweet taste;

28. at least a polyalcohol, at least a carbohydrate, at least a flavonoids and at least a other the additive of improvement sweet taste;

29. at least a polyalcohol, at least a carbohydrate, at least a alcohol and at least a other the additive of improvement sweet taste;

30. at least a polyalcohol, at least a carbohydrate, at least a amino acid and at least a polyaminoacid;

31. at least a polyalcohol, at least a carbohydrate, at least a amino acid, at least a polyaminoacid and at least a saccharic acid;

32. at least a polyalcohol, at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid and at least a nucleotides;

33. at least a polyalcohol, at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides and at least a organic acid;

34. at least a polyalcohol, at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid and at least a inorganic acid;

35. at least a polyalcohol, at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid and at least a bitter compounds;

36. at least a polyalcohol, at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds and at least a polymer;

37. at least a polyalcohol, at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds, at least a polymer and at least a protein or protein hydrolysate;

38. at least a polyalcohol, at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds, at least a polymer, at least a protein or protein hydrolysate and at least a interfacial agent;

39. at least a polyalcohol, at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds, at least a polymer, at least a protein or protein hydrolysate, at least a interfacial agent and at least a flavonoids;

40. at least a polyalcohol, at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds, at least a polymer, at least a protein or protein hydrolysate, at least a interfacial agent, at least a flavonoids and at least a alcohols;

41. at least a polyalcohol, at least a carbohydrate, at least a amino acid and at least a saccharic acid;

42. at least a polyalcohol, at least a carbohydrate, at least a amino acid and at least a nucleotides;

43. at least a polyalcohol, at least a carbohydrate, at least a amino acid and at least a organic acid;

44. at least a polyalcohol, at least a carbohydrate, at least a amino acid and at least a inorganic acid;

45. at least a polyalcohol, at least a carbohydrate, at least a amino acid and at least a bitter compounds;

46. at least a polyalcohol, at least a carbohydrate, at least a amino acid and at least a polymer;

47. at least a polyalcohol, at least a carbohydrate, at least a amino acid and at least a protein or protein hydrolysate;

48. at least a polyalcohol, at least a carbohydrate, at least a amino acid and at least a interfacial agent;

49. at least a polyalcohol, at least a carbohydrate, at least a amino acid and at least a flavonoids;

50. at least a polyalcohol, at least a carbohydrate, at least a amino acid and at least a alcohol;

51. at least a polyalcohol, at least a carbohydrate, at least a polyaminoacid and at least a saccharic acid;

52. at least a polyalcohol, at least a carbohydrate, at least a polyaminoacid and at least a nucleotides;

53. at least a polyalcohol, at least a carbohydrate, at least a polyaminoacid and at least a organic acid;

54. at least a polyalcohol, at least a carbohydrate, at least a polyaminoacid and at least a inorganic acid;

55. at least a polyalcohol, at least a carbohydrate, at least a polyaminoacid and at least a bitter compounds;

56. at least a polyalcohol, at least a carbohydrate, at least a polyaminoacid and at least a polymer;

57. at least a polyalcohol, at least a carbohydrate, at least a polyaminoacid and at least a protein or protein hydrolysate;

58. at least a polyalcohol, at least a carbohydrate, at least a polyaminoacid and at least a interfacial agent;

59. at least a polyalcohol, at least a carbohydrate, at least a polyaminoacid and at least a flavonoids;

60. at least a polyalcohol, at least a carbohydrate, at least a polyaminoacid and at least a alcohol;

61. at least a polyalcohol, at least a carbohydrate, at least a saccharic acid and at least a nucleotides;

62. at least a polyalcohol, at least a carbohydrate, at least a saccharic acid and at least a organic acid;

63. at least a polyalcohol, at least a carbohydrate, at least a saccharic acid and at least a inorganic acid;

64. at least a polyalcohol, at least a carbohydrate, at least a saccharic acid and at least a bitter compounds;

65. at least a polyalcohol, at least a carbohydrate, at least a saccharic acid and at least a polymer;

66. at least a polyalcohol, at least a carbohydrate, at least a saccharic acid and at least a protein or protein hydrolysate;

67. at least a polyalcohol, at least a carbohydrate, at least a saccharic acid and at least a interfacial agent;

68. at least a polyalcohol, at least a carbohydrate, at least a saccharic acid and at least a flavonoids;

69. at least a polyalcohol, at least a carbohydrate, at least a saccharic acid and at least a alcohol;

70. at least a polyalcohol, at least a carbohydrate, at least a nucleotides and at least a organic acid;

71. at least a polyalcohol, at least a carbohydrate, at least a nucleotides and at least a inorganic acid;

72. at least a polyalcohol, at least a carbohydrate, at least a nucleotides and at least a bitter compounds;

73. at least a polyalcohol, at least a carbohydrate, at least a nucleotides and at least a polymer;

74. at least a polyalcohol, at least a carbohydrate, at least a nucleotides and at least a protein or protein hydrolysate;

75. at least a polyalcohol, at least a carbohydrate, at least a nucleotides and at least a interfacial agent;

76. at least a polyalcohol, at least a carbohydrate, at least a nucleotides and at least a flavonoids;

77. at least a polyalcohol, at least a carbohydrate, at least a nucleotides and at least a alcohol;

78. at least a polyalcohol, at least a carbohydrate, at least a organic acid and at least a inorganic acid;

79. at least a polyalcohol, at least a carbohydrate, at least a organic acid and at least a bitter compounds;

80. at least a polyalcohol, at least a carbohydrate, at least a organic acid and at least a polymer;

81. at least a polyalcohol, at least a carbohydrate, at least a organic acid and at least a protein or protein hydrolysate;

82. at least a polyalcohol, at least a carbohydrate, at least a organic acid and at least a interfacial agent;

83. at least a polyalcohol, at least a carbohydrate, at least a organic acid and at least a flavonoids;

84. at least a polyalcohol, at least a carbohydrate, at least a organic acid and at least a alcohol;

85. at least a polyalcohol, at least a carbohydrate, at least a inorganic acid and at least a bitter compounds;

86. at least a polyalcohol, at least a carbohydrate, at least a inorganic acid and at least a polymer;

87. at least a polyalcohol, at least a carbohydrate, at least a inorganic acid and at least a protein or protein hydrolysate;

88. at least a polyalcohol, at least a carbohydrate, at least a inorganic acid and at least a interfacial agent;

89. at least a polyalcohol, at least a carbohydrate, at least a inorganic acid and at least a flavonoids;

90. at least a polyalcohol, at least a carbohydrate, at least a inorganic acid and at least a alcohol;

91. at least a polyalcohol, at least a carbohydrate, at least a bitter compounds and at least a polymer;

92. at least a polyalcohol, at least a carbohydrate, at least a bitter compounds and at least a protein or protein hydrolysate;

93. at least a polyalcohol, at least a carbohydrate, at least a bitter compounds and at least a interfacial agent;

94. at least a polyalcohol, at least a carbohydrate, at least a bitter compounds and at least a flavonoids;

95. at least a polyalcohol, at least a carbohydrate, at least a bitter compounds and at least a alcohol;

96. at least a polyalcohol, at least a carbohydrate, at least a polymer and at least a protein or protein hydrolysate;

97. at least a polyalcohol, at least a carbohydrate, at least a polymer and at least a interfacial agent;

98. at least a polyalcohol, at least a carbohydrate, at least a polymer and at least a flavonoids;

99. at least a polyalcohol, at least a carbohydrate, at least a polymer and at least a alcohol;

100. at least a polyalcohol, at least a carbohydrate, at least a protein or protein hydrolysate and at least a interfacial agent;

101. at least a polyalcohol, at least a carbohydrate, at least a protein or protein hydrolysate and at least a flavonoids;

102. at least a polyalcohol, at least a carbohydrate, at least a interfacial agent and at least a flavonoids;

103. at least a polyalcohol, at least a carbohydrate, at least a interfacial agent and at least a alcohol; And

104. at least a polyalcohol, at least a carbohydrate, at least a flavonoids and at least a alcohol.

1. at least a polyalcohol and at least a amino acid;

2. at least a polyalcohol and at least a polyaminoacid;

3. at least a polyalcohol and at least a saccharic acid;

4. at least a polyalcohol and at least a nucleotides;

5. at least a polyalcohol and at least a organic acid;

6. at least a polyalcohol and at least a inorganic acid;

7. at least a polyalcohol and at least a bitter compounds;

8. at least a polyalcohol and at least a spices or flavoring ingredients;

9. at least a polyalcohol and at least a polymer;

10. at least a polyalcohol and at least a protein or protein hydrolysate;

11. at least a polyalcohol and at least a interfacial agent;

12. at least a polyalcohol and at least a flavonoids;

13. at least a polyalcohol and at least a alcohol;

14. at least a polyalcohol and at least a emulsifying agent;

15. at least a polyalcohol and at least a inorganic salts;

16. at least a polyalcohol and at least a organic salt;

17. the mixture of at least a polyalcohol and at least a protein or protein hydrolysate or low molecular weight amino acid;

18. at least a polyalcohol, at least a amino acid and at least a other the additive of improvement sweet taste;

19. at least a polyalcohol, at least a polyaminoacid and at least a other the additive of improvement sweet taste;

20. at least a polyalcohol, at least a saccharic acid and at least a other the additive of improvement sweet taste;

21. at least a polyalcohol, at least a nucleotides and at least a other the additive of improvement sweet taste;

22. at least a polyalcohol, at least a organic acid and at least a other the additive of improvement sweet taste;

23. at least a polyalcohol, at least a inorganic acid and at least a other the additive of improvement sweet taste;

24. at least a polyalcohol, at least a bitter compounds and at least a other the additive of improvement sweet taste;

25. at least a polyalcohol, at least a spices or flavoring ingredients and at least a other the additive of improvement sweet taste;

26. at least a polyalcohol, at least a polymer and at least a other the additive of improvement sweet taste;

27. at least a polyalcohol, at least a protein or protein hydrolysate and at least a other the additive of improvement sweet taste;

28. at least a polyalcohol, at least a interfacial agent and at least a other the additive of improvement sweet taste;

29. at least a polyalcohol, at least a flavonoids and at least a other the additive of improvement sweet taste;

30. at least a polyalcohol, at least a alcohol and at least a other the additive of improvement sweet taste;

31. at least a polyalcohol, at least a amino acid and at least a polyaminoacid;

32. at least a polyalcohol, at least a amino acid, at least a polyaminoacid and at least a saccharic acid;

33. at least a polyalcohol, at least a amino acid, at least a polyaminoacid, at least a saccharic acid and at least a nucleotides;

34. at least a polyalcohol, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides and at least a organic acid;

35. at least a polyalcohol, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid and at least a inorganic acid;

36. at least a polyalcohol, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid and at least a bitter compounds;

37. at least a polyalcohol, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds and at least a polymer;

38. at least a polyalcohol, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds, at least a polymer and at least a protein or protein hydrolysate;

39. at least a polyalcohol, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds, at least a polymer, at least a protein or protein hydrolysate and at least a interfacial agent;

40. at least a polyalcohol, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds, at least a polymer, at least a protein or protein hydrolysate, at least a interfacial agent and at least a flavonoids;

41. at least a polyalcohol, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds, at least a polymer, at least a protein or protein hydrolysate, at least a interfacial agent, at least a flavonoids and at least a alcohol;

42. at least a polyalcohol, at least a amino acid and at least a saccharic acid;

43. at least a polyalcohol, at least a amino acid and at least a nucleotides;

44. at least a polyalcohol, at least a amino acid and at least a organic acid;

45. at least a polyalcohol, at least a amino acid and at least a inorganic acid;

46. at least a polyalcohol, at least a amino acid and at least a bitter compounds;

47. at least a polyalcohol, at least a amino acid and at least a polymer;

48. at least a polyalcohol, at least a amino acid and at least a protein or protein hydrolysate;

49. at least a polyalcohol, at least a amino acid and at least a interfacial agent;

50. at least a polyalcohol, at least a amino acid and at least a flavonoids;

51. at least a polyalcohol, at least a amino acid and at least a alcohol;

52. at least a polyalcohol, at least a polyaminoacid and at least a saccharic acid;

53. at least a polyalcohol, at least a polyaminoacid and at least a nucleotides;

54. at least a polyalcohol, at least a polyaminoacid and at least a organic acid;

55. at least a polyalcohol, at least a polyaminoacid and at least a organic salt;

56. at least a polyalcohol, at least a polyaminoacid and at least a inorganic acid;

57. at least a polyalcohol, at least a polyaminoacid and at least a inorganic salts;

58. at least a polyalcohol, at least a polyaminoacid and at least a bitter compounds;

59. at least a polyalcohol, at least a polyaminoacid and at least a polymer;

60. at least a polyalcohol, at least a polyaminoacid and at least a protein or protein hydrolysate;

61. at least a polyalcohol, at least a polyaminoacid and at least a interfacial agent;

62. at least a polyalcohol, at least a polyaminoacid and at least a flavonoids;

63. at least a polyalcohol, at least a polyaminoacid and at least a alcohol;

64. at least a polyalcohol, at least a saccharic acid and at least a nucleotides;

65. at least a polyalcohol, at least a saccharic acid and at least a organic acid;

66. at least a polyalcohol, at least a saccharic acid and at least a inorganic acid;

67. at least a polyalcohol, at least a saccharic acid and at least a bitter compounds;

68. at least a polyalcohol, at least a saccharic acid and at least a polymer;

69. at least a polyalcohol, at least a saccharic acid and at least a protein or protein hydrolysate;

70. at least a polyalcohol, at least a saccharic acid and at least a interfacial agent;

71. at least a polyalcohol, at least a saccharic acid and at least a flavonoids;

72. at least a polyalcohol, at least a saccharic acid and at least a alcohol;

73. at least a polyalcohol, at least a nucleotides and at least a organic acid;

74. at least a polyalcohol, at least a nucleotides and at least a inorganic acid;

75. at least a polyalcohol, at least a nucleotides and at least a bitter compounds;

76. at least a polyalcohol, at least a nucleotides and at least a polymer;

77. at least a polyalcohol, at least a nucleotides and at least a protein or protein hydrolysate;

78. at least a polyalcohol, at least a nucleotides and at least a interfacial agent;

79. at least a polyalcohol, at least a nucleotides and at least a flavonoids;

80. at least a polyalcohol, at least a nucleotides and at least a alcohol;

81. at least a polyalcohol, at least a organic acid and at least a inorganic acid;

82. at least a polyalcohol, at least a organic acid and at least a bitter compounds;

83. at least a polyalcohol, at least a organic acid and at least a polymer;

84. at least a polyalcohol, at least a organic acid and at least a protein or protein hydrolysate;

85. at least a polyalcohol, at least a organic acid and at least a interfacial agent;

86. at least a polyalcohol, at least a organic acid and at least a flavonoids;

87. at least a polyalcohol, at least a organic acid and at least a alcohol;

88. at least a polyalcohol, at least a inorganic acid and at least a bitter compounds;

89. at least a polyalcohol, at least a inorganic acid and at least a polymer;

90. at least a polyalcohol, at least a inorganic acid and at least a protein or protein hydrolysate;

91. at least a polyalcohol, at least a inorganic acid and at least a interfacial agent;

92. at least a polyalcohol, at least a inorganic acid and at least a flavonoids;

93. at least a polyalcohol, at least a inorganic acid and at least a alcohol;

94. at least a polyalcohol, at least a bitter compounds and at least a polymer;

95. at least a polyalcohol, at least a bitter compounds and at least a protein or protein hydrolysate;

96. at least a polyalcohol, at least a bitter compounds and at least a interfacial agent;

97. at least a polyalcohol, at least a bitter compounds and at least a flavonoids;

98. at least a polyalcohol, at least a bitter compounds and at least a alcohol;

99. at least a polyalcohol, at least a polymer and at least a protein or protein hydrolysate;

100. at least a polyalcohol, at least a polymer and at least a interfacial agent;

101. at least a polyalcohol, at least a polymer and at least a flavonoids;

102. at least a polyalcohol, at least a polymer and at least a alcohol;

103. at least a polyalcohol, at least a protein or protein hydrolysate and at least a interfacial agent;

104. at least a polyalcohol, at least a protein or protein hydrolysate and at least a flavonoids;

105. at least a polyalcohol, at least a interfacial agent and at least a flavonoids;

106. at least a polyalcohol, at least a interfacial agent and at least a alcohol;

107. at least a polyalcohol, at least a flavonoids and at least a alcohol;

108. the additive of at least a improvement sweet taste and erythrite;

109. the additive of at least a improvement sweet taste and maltitol;

110. the additive of at least a improvement sweet taste and mannitol;

111. the additive of at least a improvement sweet taste and D-sorbite;

112. the additive of at least a improvement sweet taste and lactitol;

113. the additive of at least a improvement sweet taste and xylitol;

114. the additive of at least a improvement sweet taste and isomaltose;

115. the additive of at least a improvement sweet taste and propane diols;

116. the additive of at least a improvement sweet taste and glycerine;

117. the additive of at least a improvement sweet taste and Ba Lajin sugar;

118. the different Fructus Hordei Germinatus of the additive of at least a improvement sweet taste and reduction-few candy;

119. the wood-few candy of the additive of at least a improvement sweet taste and reduction;

120. the additive of at least a improvement sweet taste and the rough gentian of reduction-few candy;

121. the additive of at least a improvement sweet taste and the malt syrup of reduction;

122. the additive of at least a improvement sweet taste and the glucose syrup of reduction;

123. the additive of at least a improvement sweet taste, erythrite and at least a other polyalcohol;

124. the additive of at least a improvement sweet taste, maltitol and at least a other polyalcohol;

125. the additive of at least a improvement sweet taste, mannitol and at least a other polyalcohol;

126. the additive of at least a improvement sweet taste, D-sorbite and at least a other polyalcohol;

127. the additive of at least a improvement sweet taste, lactitol and at least a other polyalcohol;

128. the additive of at least a improvement sweet taste, xylitol and at least a other polyalcohol;

129. the additive of at least a improvement sweet taste, isomaltose and at least a other polyalcohol;

130. the additive of at least a improvement sweet taste, propane diols and at least a other polyalcohol;

131. the additive of at least a improvement sweet taste, glycerine and at least a other polyalcohol;

132. the additive of at least a improvement sweet taste, Ba Lajin sugar and at least a other polyalcohol;

133. the different Fructus Hordei Germinatus of the additive of at least a improvement sweet taste, reduction-few candy and at least a other polyalcohol;

134. the additive of at least a improvement sweet taste, the wood-few candy of reduction and at least a other polyalcohol;

135. the additive of at least a improvement sweet taste, the rough gentian of reduction-few candy and at least a other polyalcohol;

136. the additive of at least a improvement sweet taste, the malt syrup of reduction and at least a other polyalcohol;

And

137. the additive of at least a improvement sweet taste, the glucose syrup of reduction and at least a other polyalcohol.According to the present invention's concrete example, the combination of the constituent of other improvement sweet taste comprises:

1. at least a polyalcohol and Tagatose;

2. at least a polyalcohol and trehalose;

3. at least a polyalcohol and galactolipin;

4. at least a polyalcohol and rhamnose;

5. at least a polyalcohol and dextrin;

6. at least a polyalcohol and cyclodextrin;

7. at least a polyalcohol and alpha-cyclodextrin, beta-schardinger dextrin-or gamma-cyclodextrin;

8. at least a polyalcohol and maltodextrin;

9. at least a polyalcohol and glucan;

10. at least a polyalcohol and sucrose;

11. at least a polyalcohol and glucose;

12. at least a polyalcohol and fructose;

13. at least a polyalcohol and Su Li sugar;

14. at least a polyalcohol and arabinose;

15. at least a polyalcohol and wood sugar;

16. at least a polyalcohol and heteronuclear sugar;

17. at least a polyalcohol and allose;

18. at least a polyalcohol and altrose;

19. at least a polyalcohol and mannose;

20. at least a polyalcohol and idose;

21. at least a polyalcohol and talose;

22. at least a polyalcohol and lactose;

23. at least a polyalcohol and maltose;

24. at least a polyalcohol and invert sugar;

25. at least a polyalcohol and trehalose;

26. at least a polyalcohol and isotrehalose;

27. at least a polyalcohol and neotrehalose;

28. at least a polyalcohol and Ba Lajin sugar;

29. at least a polyalcohol and galactolipin;

30. the few candy of at least a polyalcohol and beet;

31. at least a polyalcohol and different Fructus Hordei Germinatus-few candy;

32. at least a polyalcohol and isomaltose;

33. at least a polyalcohol and Isomaltotriose;

34. at least a polyalcohol and panose;

35. at least a polyalcohol and wood-few candy;

36. at least a polyalcohol and xylotriose;

37. at least a polyalcohol and xylobiose;

38. at least a polyalcohol and rough gentian-few candy;

39. at least a polyalcohol and gentiobiose;

40. at least a polyalcohol and gentianose;

41. at least a polyalcohol and rough gentian tetrose;

42. at least a polyalcohol and sorbose;

43. at least a polyalcohol and aspergillus niger-few candy;

44. at least a polyalcohol and the few candy of Ba Lajin sugar;

45. at least a polyalcohol and fructose;

46. at least a polyalcohol and the few candy of fruit;

47. at least a polyalcohol and ketose;

48. at least a polyalcohol and Nystose;

49. at least a polyalcohol and Fructus Hordei Germinatus tetrol;

50. at least a polyalcohol and Fructus Hordei Germinatus triol;

51. at least a polyalcohol and Fructus Hordei Germinatus-few candy;

52. at least a polyalcohol and maltotriose;

53. at least a polyalcohol and maltotetraose;

54. at least a polyalcohol and maltopentaose;

55. at least a polyalcohol and MALTOHAXAOASE;

56. at least a polyalcohol and Fructus Hordei Germinatus seven sugar;

57. at least a polyalcohol and milk ketose;

58. at least a polyalcohol and melibiose;

59. at least a polyalcohol and raffinose;

60. at least a polyalcohol and rhamnose;

61. at least a polyalcohol and ribose;

62. the liquid sugar of at least a polyalcohol and isomerization;

63. at least a polyalcohol and high-fructose corn syrup (as HFCS55, HFCS42 or HFCS90) or starch syrup;

64. at least a polyalcohol and coupling sugar;

65. the few candy of at least a polyalcohol and soybean;

66. at least a polyalcohol and glucose syrup;

67. at least a polyalcohol, Tagatose and at least a other carbohydrate;

68. at least a polyalcohol, trehalose and at least a other carbohydrate;

69. at least a polyalcohol, galactolipin and at least a other carbohydrate;

70. at least a polyalcohol, rhamnose and at least a other carbohydrate;

71. at least a polyalcohol, dextrin and at least a other carbohydrate;

72. at least a polyalcohol, cyclodextrin and at least a other carbohydrate;

73. at least a polyalcohol, beta-schardinger dextrin-and at least a other carbohydrate;

74. at least a polyalcohol, maltodextrin and at least a other carbohydrate;

75. at least a polyalcohol, glucan and at least a other carbohydrate;

76. at least a polyalcohol, sucrose and at least a other carbohydrate;

77. at least a polyalcohol, glucose and at least a other carbohydrate;

78. at least a polyalcohol, fructose and at least a other carbohydrate;

79. at least a polyalcohol, Su Li sugar and at least a other carbohydrate;

80. at least a polyalcohol, arabinose and at least a other carbohydrate;

81. at least a polyalcohol, wood sugar and at least a other carbohydrate;

82. at least a polyalcohol, heteronuclear sugar and at least a other carbohydrate;

83. at least a polyalcohol, allose and at least a other carbohydrate;

84. at least a polyalcohol, altrose and at least a other carbohydrate;

85. at least a polyalcohol, mannose and at least a other carbohydrate;

86. at least a polyalcohol, idose and at least a other carbohydrate;

87. at least a polyalcohol, talose and at least a other carbohydrate;

88. at least a polyalcohol, lactose and at least a other carbohydrate;

89. at least a polyalcohol, maltose and at least a other carbohydrate;

90. at least a polyalcohol, invert sugar and at least a other carbohydrate;

91. at least a polyalcohol, trehalose and at least a other carbohydrate;

92. at least a polyalcohol, isotrehalose and at least a other carbohydrate;

93. at least a polyalcohol, neotrehalose and at least a other carbohydrate;

94. at least a polyalcohol, Ba Lajin sugar and at least a other carbohydrate;

95. at least a polyalcohol, galactolipin and at least a other carbohydrate;

96. at least a polyalcohol, the few candy of beet and at least a other carbohydrate;

97. at least a polyalcohol, different Fructus Hordei Germinatus-few candy and at least a other carbohydrate;

98. at least a polyalcohol, isomaltose and at least a other carbohydrate;

99. at least a polyalcohol, Isomaltotriose and at least a other carbohydrate;

100. at least a polyalcohol, panose and at least a other carbohydrate;

101. at least a polyalcohol, wood-few candy and at least a other carbohydrate;

102. at least a polyalcohol, xylotriose and at least a other carbohydrate;

103. at least a polyalcohol, xylobiose and at least a other carbohydrate;

104. at least a polyalcohol, rough gentian-few candy and at least a other carbohydrate;

105. at least a polyalcohol, gentiobiose and at least a other carbohydrate;

106. at least a polyalcohol, gentianose and at least a other carbohydrate;

107. at least a polyalcohol, rough gentian tetrose and at least a other carbohydrate;

108. at least a polyalcohol, sorbose and at least a other carbohydrate;

109. at least a polyalcohol, aspergillus niger-few candy and at least a other carbohydrate;

110. at least a polyalcohol, the Ba Lajin few candy of sugar and at least a other carbohydrate;

111. at least a polyalcohol, fructose and at least a other carbohydrate;

112. at least a polyalcohol, the few candy of fruit and at least a other carbon hydrate class;

113. at least a polyalcohol, ketose and at least a other carbohydrate;

114. at least a polyalcohol, Nystose and at least a other carbohydrate;

115. at least a polyalcohol, Fructus Hordei Germinatus tetrol and at least a other carbohydrate;

116. at least a polyalcohol, Fructus Hordei Germinatus triol and at least a other carbohydrate;

117. at least a polyalcohol, Fructus Hordei Germinatus-few candy and at least a other carbohydrate;

118. at least a polyalcohol, maltotriose and at least a other carbohydrate;

119. at least a polyalcohol, maltotetraose and at least a other carbohydrate;

120. at least a polyalcohol, maltopentaose and at least a other carbohydrate;

121. at least a polyalcohol, MALTOHAXAOASE and at least a other carbohydrate;

122. at least a polyalcohol, Fructus Hordei Germinatus seven sugar and at least a other carbohydrate;

123. at least a polyalcohol, milk ketose and at least a other carbohydrate;

124. at least a polyalcohol, melibiose and at least a other carbohydrate;

125. at least a polyalcohol, raffinose and at least a other carbohydrate;

126. at least a polyalcohol, rhamnose and at least a other carbohydrate;

127. at least a polyalcohol, ribose and at least a other carbohydrate;

128. at least a polyalcohol, the liquid sugar of isomerization and at least a other carbohydrate;

129. at least a polyalcohol, high-fructose corn syrup (as HFCS55, HFCS42 or HFCS90) or starch syrup and at least a other carbohydrate;

130. at least a polyalcohol, coupling sugar and at least a other carbohydrate;

131. at least a polyalcohol, the few candy of soybean and at least a other carbohydrate;

132. at least a polyalcohol, glucose syrup and at least a other carbohydrate;

133. at least a carbohydrate and erythrite;

134. at least a carbohydrate and maltitol;

135. at least a carbohydrate and mannitol;

136. at least a carbohydrate and D-sorbite;

137. at least a carbohydrate and lactitol;

138. at least a carbohydrate and xylitol;

139. at least a carbohydrate and isomaltose;

140. at least a carbohydrate and propane diols;

141. at least a carbohydrate and glycerine;

142. at least a carbohydrate and Ba Lajin sugar;

143. the different Fructus Hordei Germinatus of at least a carbohydrate and reduction-few candy;

144. the wood-few candy of at least a carbohydrate and reduction;

145. the rough gentian of at least a carbohydrate and reduction-few candy;

146. the malt syrup of at least a carbohydrate and reduction;

147. the glucose syrup of at least a carbohydrate and reduction;

148. at least a carbohydrate, erythrite and at least a other polyalcohol;

149. at least a carbohydrate, maltitol and at least a other polyalcohol;

150. at least a carbohydrate, mannitol and at least a other polyalcohol;

151. at least a carbohydrate, D-sorbite and at least a other polyalcohol;

152. at least a carbohydrate, lactitol and at least a other polyalcohol;

153. at least a carbohydrate, xylitol and at least a other polyalcohol;

154. at least a carbohydrate, isomaltose and at least a other polyalcohol;

155. at least a carbohydrate, propane diols and at least a other polyalcohol;

156. at least a carbohydrate, glycerine and at least a other polyalcohol;

157. at least a carbohydrate, Ba Lajin sugar and at least a other polyalcohol;

158. the different Fructus Hordei Germinatus of at least a carbohydrate, reduction-few candy and at least a other polyalcohol;

159. at least a carbohydrate, the wood-few candy of reduction and at least a other polyalcohol;

160. the rough gentian of at least a carbohydrate, reduction-few candy and at least a other polyalcohol;

161. the malt syrup of at least a carbohydrate, reduction and at least a other polyalcohol; And

162. the glucose syrup of at least a carbohydrate, reduction and at least a other polyalcohol.

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

2. at least a carbohydrate and at least a polyaminoacid;

3. at least a carbohydrate and at least a saccharic acid;

4. at least a carbohydrate and at least a nucleotides;

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

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

7. at least a carbohydrate and at least a bitter compounds;

8. at least a carbohydrate and at least a spices or flavoring ingredients;

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

10. at least a carbohydrate and at least a protein or protein hydrolysate;

11. at least a carbohydrate and at least a interfacial agent;

12. at least a carbohydrate and at least a flavonoids;

13. at least a carbohydrate and at least a alcohol;

14. the mixture of at least a carbohydrate and at least a protein or protein hydrolysate or low molecular weight amino acid;

15. at least a carbohydrate and at least a emulsifying agent;

16. at least a carbohydrate and at least a inorganic salts;

17. at least a carbohydrate, at least a amino acid and at least a other the additive of improvement sweet taste;

18. at least a carbohydrate, at least a polyaminoacid and at least a other the additive of improvement sweet taste;

19. at least a carbohydrate, at least a saccharic acid and at least a other the additive of improvement sweet taste;

20. at least a carbohydrate, at least a nucleotides and at least a other the additive of improvement sweet taste;

21. at least a carbohydrate, at least a organic acid and at least a other the additive of improvement sweet taste;

22. at least a carbohydrate, at least a inorganic acid and at least a other the additive of improvement sweet taste;

23. at least a carbohydrate, at least a bitter compounds and at least a other the additive of improvement sweet taste;

24. at least a carbohydrate, at least a spices or flavoring ingredients and at least a other the additive of improvement sweet taste;

25. at least a carbohydrate, at least a polymer and at least a other the additive of improvement sweet taste;

26. at least a carbohydrate, at least a protein or protein hydrolysate and at least a other the additive of improvement sweet taste;

27. at least a carbohydrate, at least a interfacial agent and at least a other the additive of improvement sweet taste;

28. at least a carbohydrate, at least a flavonoids and at least a other the additive of improvement sweet taste;

29. at least a carbohydrate, at least a alcohol and at least a other the additive of improvement sweet taste;

30. at least a carbohydrate, at least a amino acid and at least a polyaminoacid;

31. at least a carbohydrate, at least a amino acid, at least a polyaminoacid and at least a saccharic acid;

32. at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid and at least a nucleotides;

33. at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides and at least a organic acid;

34. at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid and at least a inorganic acid;

35. at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid and at least a bitter compounds;

36. at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds and at least a polymer;

37. at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds, at least a polymer and at least a protein or protein hydrolysate;

38. at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds, at least a polymer, at least a protein or protein hydrolysate and at least a interfacial agent;

39. at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds, at least a polymer, at least a protein or protein hydrolysate, at least a interfacial agent and at least a flavonoids;

40. at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds, at least a polymer, at least a protein or protein hydrolysate, at least a interfacial agent, at least a flavonoids and at least a alcohol;

41. at least a carbohydrate, at least a amino acid and at least a saccharic acid;

42. at least a carbohydrate, at least a amino acid and at least a nucleotides;

43. at least a carbohydrate, at least a amino acid and at least a organic acid;

44. at least a carbohydrate, at least a amino acid and at least a inorganic acid;

45. at least a carbohydrate, at least a amino acid and at least a bitter compounds;

46. at least a carbohydrate, at least a amino acid and at least a polymer;

47. at least a carbohydrate, at least a amino acid and at least a protein or protein hydrolysate;

48. at least a carbohydrate, at least a amino acid and at least a interfacial agent;

49. at least a carbohydrate, at least a amino acid and at least a flavonoids;

50. at least a carbohydrate, at least a amino acid and at least a alcohol;

51. at least a carbohydrate, at least a polyaminoacid and at least a saccharic acid;

52. at least a carbohydrate, at least a polyaminoacid and at least a nucleotides;

53. at least a carbohydrate, at least a polyaminoacid and at least a organic acid;

54. at least a carbohydrate, at least a polyaminoacid and at least a inorganic acid;

55. at least a carbohydrate, at least a polyaminoacid and at least a bitter compounds;

56. at least a carbohydrate, at least a polyaminoacid and at least a polymer;

57. at least a carbohydrate, at least a polyaminoacid and at least a protein or protein hydrolysate;

58. at least a carbohydrate, at least a polyaminoacid and at least a interfacial agent;

59. at least a carbohydrate, at least a polyaminoacid and at least a flavonoids;

60. at least a carbohydrate, at least a polyaminoacid and at least a alcohol;

61. at least a carbohydrate, at least a saccharic acid and at least a nucleotides;

62. at least a carbohydrate, at least a saccharic acid and at least a organic acid;

63. at least a carbohydrate, at least a saccharic acid and at least a inorganic acid;

64. at least a carbohydrate, at least a saccharic acid and at least a bitter compounds;

65. at least a carbohydrate, at least a saccharic acid and at least a polymer;

66. at least a carbohydrate, at least a saccharic acid and at least a protein or protein hydrolysate;

67. at least a carbohydrate, at least a saccharic acid and at least a interfacial agent;

68. at least a carbohydrate, at least a saccharic acid and at least a flavonoids;

69. at least a carbohydrate, at least a saccharic acid and at least a alcohol;

70. at least a carbohydrate, at least a nucleotides and at least a organic acid;

71. at least a carbohydrate, at least a nucleotides and at least a inorganic acid;

72. at least a carbohydrate, at least a nucleotides and at least a bitter compounds;

73. at least a carbohydrate, at least a nucleotides and at least a polymer;

74. at least a carbohydrate, at least a nucleotides and at least a protein or protein hydrolysate;

75. at least a carbohydrate, at least a nucleotides and at least a interfacial agent;

76. at least a carbohydrate, at least a nucleotides and at least a flavonoids;

77. at least a carbohydrate, at least a nucleotides and at least a alcohol;

78. at least a carbohydrate, at least a organic acid and at least a inorganic acid;

79. at least a carbohydrate, at least a organic acid and at least a bitter compounds;

80. at least a carbohydrate, at least a organic acid and at least a polymer;

81. at least a carbohydrate, at least a organic acid and at least a protein or protein hydrolysate;

82. at least a carbohydrate, at least a organic acid and at least a interfacial agent;

83. at least a carbohydrate, at least a organic acid and at least a flavonoids;

84. at least a carbohydrate, at least a organic acid and at least a alcohol;

85. at least a carbohydrate, at least a inorganic acid and at least a bitter compounds;

86. at least a carbohydrate, at least a inorganic acid and at least a polymer;

87. at least a carbohydrate, at least a inorganic acid and at least a protein or protein hydrolysate;

88. at least a carbohydrate, at least a inorganic acid and at least a interfacial agent;

89. at least a carbohydrate, at least a inorganic acid and at least a flavonoids;

90. at least a carbohydrate, at least a inorganic acid and at least a alcohol;

91. at least a carbohydrate, at least a bitter compounds and at least a polymer;

92. at least a carbohydrate, at least a bitter compounds and at least a protein or protein hydrolysate;

93. at least a carbohydrate, at least a bitter compounds and at least a interfacial agent;

94. at least a carbohydrate, at least a bitter compounds and at least a flavonoids;

95. at least a carbohydrate, at least a bitter compounds and at least a alcohol;

96. at least a carbohydrate, at least a polymer and at least a protein or protein hydrolysate;

97. at least a carbohydrate, at least a polymer and at least a interfacial agent;

98. at least a carbohydrate, at least a polymer and at least a flavonoids;

99. at least a carbohydrate, at least a polymer and at least a alcohol;

100. at least a carbohydrate, at least a protein or protein hydrolysate and at least a interfacial agent;

101. at least a carbohydrate, at least a protein or protein hydrolysate and at least a flavonoids;

102. at least a carbohydrate, at least a interfacial agent and at least a flavonoids;

103. at least a carbohydrate, at least a interfacial agent and at least a alcohol;

104. at least a carbohydrate, at least a flavonoids and at least a alcohol;

105. the additive of at least a improvement sweet taste and D-Tagatose;

106. the additive of at least a improvement sweet taste and trehalose;

107. the additive of at least a improvement sweet taste and D-galactolipin;

108. the additive of at least a improvement sweet taste and rhamnose;

109. the additive of at least a improvement sweet taste and dextrin;

110. the additive of at least a improvement sweet taste and cyclodextrin;

111. the additive of at least a improvement sweet taste and beta-schardinger dextrin-;

112. the additive of at least a improvement sweet taste and maltodextrin;

113. the additive of at least a improvement sweet taste and glucan;

114. the additive of at least a improvement sweet taste and sucrose;

115. the additive of at least a improvement sweet taste and glucose;

116. the additive of at least a improvement sweet taste and fructose;

117. the additive of at least a improvement sweet taste and Su Li sugar;

118. the additive of at least a improvement sweet taste and arabinose;

119. the additive of at least a improvement sweet taste and wood sugar;

120. the additive of at least a improvement sweet taste and heteronuclear sugar;

121. the additive of at least a improvement sweet taste and allose;

122. the additive of at least a improvement sweet taste and altrose;

123. the additive of at least a improvement sweet taste and mannose;

124. the additive of at least a improvement sweet taste and idose;

125. the additive of at least a improvement sweet taste and talose;

126. the additive of at least a improvement sweet taste and lactose;

127. the additive of at least a improvement sweet taste and maltose;

128. the additive of at least a improvement sweet taste and invert sugar;

129. the additive of at least a improvement sweet taste and trehalose;

130. the additive of at least a improvement sweet taste and isotrehalose;

131. the additive of at least a improvement sweet taste and neotrehalose;

132. the additive of at least a improvement sweet taste and Ba Lajin sugar;

133. the additive of at least a improvement sweet taste and galactolipin;

134. the few candy of the additive of at least a improvement sweet taste and beet;

135. the additive of at least a improvement sweet taste and different Fructus Hordei Germinatus-few candy;

136. the additive of at least a improvement sweet taste and isomaltose;

137. the additive of at least a improvement sweet taste and Isomaltotriose;

138. the additive of at least a improvement sweet taste and panose;

139. the additive of at least a improvement sweet taste and wood-few candy;

140. the additive of at least a improvement sweet taste and xylotriose;

141. the additive of at least a improvement sweet taste and xylobiose;

142. the additive of at least a improvement sweet taste and rough gentian-few candy;

143. the additive of at least a improvement sweet taste and gentiobiose;

144. the additive of at least a improvement sweet taste and gentianose;

145. the additive of at least a improvement sweet taste and rough gentian tetrose;

146. the additive of at least a improvement sweet taste and sorbose;

147. the additive of at least a improvement sweet taste and aspergillus niger-few candy;

148. the additive of at least a improvement sweet taste and the few candy of Ba Lajin sugar;

149. the additive of at least a improvement sweet taste and fructose;

150. the additive of at least a improvement sweet taste and the few candy of fruit;

151. the additive of at least a improvement sweet taste and ketose;

152. the additive of at least a improvement sweet taste and Nystose;

153. the additive of at least a improvement sweet taste and Fructus Hordei Germinatus tetrol;

154. the additive of at least a improvement sweet taste and Fructus Hordei Germinatus triol;

155. the additive of at least a improvement sweet taste and Fructus Hordei Germinatus-few candy;

156. the additive of at least a improvement sweet taste and maltotriose;

157. the additive of at least a improvement sweet taste and maltotetraose;

158. the additive of at least a improvement sweet taste and maltopentaose;

159. the additive of at least a improvement sweet taste and MALTOHAXAOASE;

160. the additive of at least a improvement sweet taste and Fructus Hordei Germinatus seven sugar;

161. the additive of at least a improvement sweet taste and milk ketose;

162. the additive of at least a improvement sweet taste and melibiose;

163. the additive of at least a improvement sweet taste and raffinose;

164. the additive of at least a improvement sweet taste and rhamnose;

165. the additive of at least a improvement sweet taste and ribose;

166. the liquid sugar of the additive of at least a improvement sweet taste and isomerization;

167. the additive of at least a improvement sweet taste and high-fructose corn syrup (as HFCS55, HFCS42 or HFCS90) or starch syrup;

168. the additive of at least a improvement sweet taste and coupling sugar;

169. the few candy of the additive of at least a improvement sweet taste and soybean;

170. the additive of at least a improvement sweet taste and glucose syrup;

171. the additive of at least a improvement sweet taste, D-Tagatose and at least a other carbohydrate;

172. the additive of at least a improvement sweet taste, trehalose and at least a other carbohydrate;

173. the additive of at least a improvement sweet taste, D-galactolipin and at least a other carbohydrate;

174. the additive of at least a improvement sweet taste, rhamnose and at least a other carbohydrate;

175. the additive of at least a improvement sweet taste, dextrin and at least a other carbohydrate;

176. the additive of at least a improvement sweet taste, cyclodextrin and at least a other carbohydrate;

177. the additive of at least a improvement sweet taste, beta-schardinger dextrin-and at least a other carbohydrate;

178. the additive of at least a improvement sweet taste, maltodextrin and at least a other carbohydrate;

179. the additive of at least a improvement sweet taste, glucan and at least a other carbohydrate;

180. the additive of at least a improvement sweet taste, sucrose and at least a other carbohydrate;

181. the additive of at least a improvement sweet taste, glucose and at least a other carbohydrate;

182. the additive of at least a improvement sweet taste, fructose and at least a other carbohydrate;

183. the additive of at least a improvement sweet taste, Su Li sugar and at least a other carbohydrate;

184. the additive of at least a improvement sweet taste, arabinose and at least a other carbohydrate;

185. the additive of at least a improvement sweet taste, wood sugar and at least a other carbohydrate;

186. the additive of at least a improvement sweet taste, heteronuclear sugar and at least a other carbohydrate;

187. the additive of at least a improvement sweet taste, allose and at least a other carbohydrate;

188. the additive of at least a improvement sweet taste, altrose and at least a other carbohydrate;

189. the additive of at least a improvement sweet taste, mannose and at least a other carbohydrate;

190. the additive of at least a improvement sweet taste, idose and at least a other carbohydrate;

191. the additive of at least a improvement sweet taste, talose and at least a other carbohydrate;

192. the additive of at least a improvement sweet taste, lactose and at least a other carbohydrate;

193. the additive of at least a improvement sweet taste, maltose and at least a other carbohydrate;

194. the additive of at least a improvement sweet taste, invert sugar and at least a other carbohydrate;

195. the additive of at least a improvement sweet taste, trehalose and at least a other carbohydrate;

196. the additive of at least a improvement sweet taste, isotrehalose and at least a other carbohydrate;

197. the additive of at least a improvement sweet taste, neotrehalose and at least a other carbohydrate;

198. the additive of at least a improvement sweet taste, Ba Lajin sugar and at least a other carbohydrate;

199. the additive of at least a improvement sweet taste, galactolipin and at least a other carbohydrate;

200. the additive of at least a improvement sweet taste, the few candy of beet and at least a other carbohydrate;

201. the additive of at least a improvement sweet taste, different Fructus Hordei Germinatus-few candy and at least a other carbohydrate;

202. the additive of at least a improvement sweet taste, isomaltose and at least a other carbohydrate;

203. the additive of at least a improvement sweet taste, Isomaltotriose and at least a other carbohydrate;

204. the additive of at least a improvement sweet taste, panose and at least a other carbohydrate;

205. the additive of at least a improvement sweet taste, wood-few candy and at least a other carbohydrate;

206. the additive of at least a improvement sweet taste, xylotriose and at least a other carbohydrate;

207. the additive of at least a improvement sweet taste, xylobiose and at least a other carbohydrate;

208. the additive of at least a improvement sweet taste, rough gentian-few candy and at least a other carbohydrate;

209. the additive of at least a improvement sweet taste, gentiobiose and at least a other carbohydrate;

210. the additive of at least a improvement sweet taste, gentianose and at least a other carbohydrate;

211. the additive of at least a improvement sweet taste, rough gentian tetrose and at least a other carbohydrate;

212. the additive of at least a improvement sweet taste, sorbose and at least a other carbohydrate;

213. the additive of at least a improvement sweet taste, aspergillus niger-few candy and at least a other carbohydrate;

214. the additive of at least a improvement sweet taste, the Ba Lajin few candy of sugar and at least a other carbohydrate;

215. the additive of at least a improvement sweet taste, fructose and at least a other carbohydrate;

216. the additive of at least a improvement sweet taste, the few candy of fruit and at least a other carbohydrate;

217. the additive of at least a improvement sweet taste, ketose and at least a other carbohydrate;

218. the additive of at least a improvement sweet taste, Nystose and at least a other carbohydrate;

219. the additive of at least a improvement sweet taste, Fructus Hordei Germinatus tetrol and at least a other carbohydrate;

220. the additive of at least a improvement sweet taste, Fructus Hordei Germinatus triol and at least a other carbohydrate;

221. the additive of at least a improvement sweet taste, Fructus Hordei Germinatus-few candy and at least a other carbohydrate;

222. the additive of at least a improvement sweet taste, maltotriose and at least a other carbohydrate;

223. the additive of at least a improvement sweet taste, maltotetraose and at least a other carbohydrate;

224. the additive of at least a improvement sweet taste, maltopentaose and at least a other carbohydrate;

225. the additive of at least a improvement sweet taste, MALTOHAXAOASE and at least a other carbohydrate;

226. the additive of at least a improvement sweet taste, Fructus Hordei Germinatus seven sugar and at least a other carbohydrate;

227. the additive of at least a improvement sweet taste, milk ketose and at least a other carbohydrate;

228. the additive of at least a improvement sweet taste, melibiose and at least a other carbohydrate;

229. the additive of at least a improvement sweet taste, raffinose and at least a other carbohydrate;

230. the additive of at least a improvement sweet taste, rhamnose and at least a other carbohydrate;

231. the additive of at least a improvement sweet taste, ribose and at least a other carbohydrate;

232. the additive of at least a improvement sweet taste, the liquid sugar of isomerization and at least a other carbohydrate;

233. the additive of at least a improvement sweet taste, high-fructose corn syrup (as HFCS55, HFCS42 or HFCS90) or starch syrup and at least a other carbohydrate;

234. the additive of at least a improvement sweet taste, coupling sugar and at least a other carbohydrate;

235. the additive of at least a improvement sweet taste, the few candy of soybean and at least a other carbohydrate;

And

236. the additive of at least a improvement sweet taste, glucose syrup and at least a other carbohydrate.

In another concrete example, this function sweetener constituent comprises at least a natural and/or synthetic high-potency sweetener and the additive of at least a function composition and multiple improvement sweet taste, preferably be 3 or the additive of multiple improvement sweet taste and more preferably be 4 or the additive of multiple improvement sweet taste, distinguish the flavor of after wherein amount system of the additive of each improvement sweet taste makes the neither meeting of additive of arbitrary improvement sweet taste give this sweetener constituent essence.In other words, the amount of the additive of this improvement sweet taste in this function sweetener constituent is that balance is in harmonious proportion and distinguishes the flavor of after making the neither meeting of additive of arbitrary improvement sweet taste give this function sweetener constituent essence.

Specific embodiments according to the present invention, function sweetener constituent provided by the present invention comprises the constituent of at least a improvement sweet taste, the aqueous solution that its amount system in this function sweetener constituent can give this function sweetener constituent effectively is the permeability of 10mOsmoles/L at least, should at least a natural and/or synthetic high-potency sweetener amount in this aqueous solution be to be enough to give maximum sugariness intensity to be equivalent to the sugariness intensity that 10 weight % aqueous sucrose solutions are provided wherein.This paper uses it " mOsmoles/L " to mean every liter milli permeability.According to another concrete example, this function sweetener constituent comprises the constituent of at least a improvement sweet taste, the permeability that its amount system in this function sweetener constituent can give the aqueous solution 10 to 500mOsmoles/L of this sweetener constituent effectively, it preferably is 25 to 500mOsmoles/L permeability, it more preferably is 100 to 500mOsmoles/L permeability, be 200 to 500mOsmoles/L permeability goodly and be 300 to 500mOsmoles/L permeability best that wherein this at least a natural and/or synthetic high-potency sweetener amount system in this aqueous solution is enough to give maximum sugariness intensity and is equivalent to the sugariness intensity that 10 weight % aqueous sucrose solutions are provided.When the composition system of multiple improvement sweet taste and at least a natural and/or synthetic high-potency sweetener and the combination of at least a function composition, the permeability of being given is that the constituent of multiple improvement sweet taste all makes up the permeability of back.

Permeability means the measured value of solute penetration degree in every liter of solution, wherein permeability system is equivalent to have in the perfect solution molal quantity (for example 1 mole of glucose is 1 permeability) of osmotically active particle, and 1 mole nacl is 2 permeabilities (1 mole of sodium and 1 mole of chlorion).Therefore, for improving the flavor quality of this function sweetener constituent, these osmotically active compounds maybe can provide the compound of permeability must not can to make the taste of this concoction significantly spoiled.

In a concrete example, the molecular weight system of carbohydrate additive that is used for the present invention's suitably improvement sweet taste is less than or equal to 500 and preferably be between 50 to 500.In specific embodiments, molecular weight be less than or equal to 500 suitable carbohydrate include but not limited to sucrose, fructose, glucose, maltose, through lactose, mannose, galactolipin and Tagatose.Usually, according to the present invention's desirable concrete example, the amount of carbohydrate additive in this function sweetener constituent of improvement sweet taste is about 1,000 to about 100, (in this whole part of specification, term ppm means the umber in per 1,000,000 weight or volumes to 000ppm; For example, 500ppm means per 1 liter 500mg).According to other concrete example of the present invention, the carbohydrate additive of improvement sweet taste is about 2,500 to about 10 in the amount in the constituent of sweetening, 000ppm.In another concrete example, include but not limited to that to the carbohydrate additive of suitably improveing sweet taste of about 500mOsmoles/L permeability molecular weight is between the carbohydrate additive of about 50 to about 500 improvement sweet taste but give the about 10mOsmoles/L of sweetening constituent.

In a concrete example, the molecular weight of the polyalcohol additive of suitable improvement sweet taste system is less than or equal to 500 and preferably be between 76 to 500.In specific embodiments, the polyalcohol additive that molecular weight is less than or equal to 500 suitable improvement sweet taste includes but not limited to erythrite, glycerine and propane diols.Usually, according to the present invention's concrete example, the amount system about 100ppm of the polyalcohol additive of improvement sweet taste in this function sweetener constituent is extremely about 80,000ppm.According to other concrete example of the present invention, the polyalcohol additive of improvement sweet taste is extremely about 80 in the about 400ppm of the amount in the constituent of sweetening system, 000ppm.In good system once, but give the about 10mOsmoles/L of sweetening constituent includes but not limited to the improvement sweet taste of molecular weight about 76 to 500 to the polyalcohol additive of the suitable improvement sweet taste of the permeability of about 500mOsmoles/L polyalcohol additive.

According to other concrete example of the present invention, the amount of polyalcohol additive in the sweetener constituent of improvement sweet taste is that about 400ppm of overall sweetness agent constituent is extremely about 80,000ppm, be more preferably about 5,000 to about 40,000ppm, be about 10,000 to about 35 goodly, 000ppm.Preferably, this at least a natural and/or synthetic high-potency sweetener and the ratio of polyalcohol additive in this sweetener constituent of at least a improvement sweet taste are about 1: 4 to about 1: 800, preferably be about 1: 20 to about 1: 600, be about 1: 50 to about 1: 300 goodly; And be more preferably about 1: 75 to about 1: 150.

Usually, according to another concrete example of the present invention, the amount of the pure additive of suitable improvement sweet taste in this function sweetener constituent is about 625 to about 10,000ppm.In another concrete example, include but not limited to that to the pure additive of the infiltrative improvement sweet taste suitably of about 500mOsmoles/L molecular weight is between the pure additive of about 46 to about 500 improvement sweet taste but give the about 10mOsmoles/L of sweetening constituent.This molecular weight comprises ethanol between the non-limiting example of the pure additive of about 46 to about 500 improvement sweet taste.

In a concrete example, the molecular weight of the amino acid additive of suitable improvement sweet taste system is less than or equal to 250 and preferably be between 75 to 250.In specific concrete example, the amino acid additive that molecular weight is less than or equal to 250 suitable improvement sweet taste includes but not limited to glycine, alanine, serine, valine, leucine, isoleucine, proline, theanine and threonine.Taste pleasantly sweet amino acid when the amino acid additive of preferable improvement sweet taste comprises high concentration, but preferably, these amino acid are that the amount that is below or above its sweet taste detecting threshold value exists in the present invention's concrete example.More preferably deal is below or above the mixture of amino acid additive of the improvement sweet taste of sweet taste detecting threshold value.Generally speaking, according to the present invention's concrete example, the amount system about 100ppm of the amino acid additive of improvement sweet taste in this function sweetener constituent is to about 25,000ppm is more preferably about 1,000 to about 10,000ppm and better be about 2,500 to about 5,000ppm.According to other concrete example of the present invention, the amino acid additive of improvement sweet taste is about 250 to about 7 in the amount in the constituent of sweetening, 500ppm.In good system once, but the amino acid additive of suitably improveing sweet taste of giving the permeability of the about 10mOsmoles/L of sweetening constituent to about 500mOsmoles/L includes but not limited to that molecular weight is between the amino acid additive of about 75 to about 250 improvement sweet taste.

Usually, again according to another concrete example of the present invention, the amount system about 25ppm of the amino-acid salt additive of suitable improvement sweet taste in this sweetener constituent is to about 10,000ppm is more preferably about 1,000 to about 7,500ppm and better be about 2,500 to about 5,000ppm.In another concrete example, include but not limited to that to the amino-acid salt additive of suitably improveing sweet taste of about 500mOsmoles/L permeability molecular weight is between the amino-acid salt additive of about 75 to about 300 improvement sweet taste but give the about 10mOsmoles/L of sweetening constituent.This molecular weight comprises the salt of glycine, alanine, serine, theanine and threonine between the non-limiting example of the amino-acid salt additive of about 75 to about 300 improvement sweet taste.

Usually, again according to another concrete example of the present invention, the protein of suitable improvement sweet taste or the protein hydrolysate additive about 200ppm of amount system in this function sweetener constituent is extremely about 50,000ppm.In another concrete example, include but not limited to that molecular weight is protein or the protein hydrolysate additive of about 75 to about 300 improvement sweet taste but give the protein of suitably improveing sweet taste or the protein hydrolysate additive of the about 10mOsmoles/L of sweetening constituent to about 500mOsmoles/L permeability.This molecular weight comprises protein or the protein hydrolysate that contains glycine, alanine, serine and threonine between the protein of about 75 to about 300 improvement sweet taste or the non-limiting example of protein hydrolysate additive.

Usually, according to another concrete example of the present invention, the amount system about 25ppm of the inorganic acid additive of suitable improvement sweet taste in this function sweetener constituent is extremely about 5,000ppm.In another concrete example, but be the inorganic acid additive of safety for the mankind or animal edible when giving the about 10mOsmoles/L of sweetening constituent and including but not limited to phosphoric acid, hydrochloric acid and sulfuric acid and other with the amount use that generally can accept to the inorganic acid additive of the suitably improvement sweet taste of about 500mOsmoles/L permeability.In concrete example, include but not limited to that to the inorganic acid additive of suitably improveing sweet taste of about 500mOsmoles/L permeability molecular weight is between the inorganic acid additive of about 36 to about 98 improvement sweet taste but give the about 10mOsmoles/L of sweetening constituent.

Usually, again according to another concrete example of the present invention, the amount system about 25ppm of the inorganic acid salt additive of suitable improvement sweet taste in this function sweetener constituent is extremely about 5,000ppm.In another concrete example, but give the about 10mOsmoles/L of sweetening constituent includes but not limited to inorganic acid to the inorganic acid salt additive of the suitably improvement sweet taste of about 500mOsmoles/L permeability salt, the for example sodium salt of phosphoric acid, sylvite, calcium salt and magnesium salts, and other is alkali metal or the alkaline-earth metal salt (as niter cake) of the inorganic acid of safety for the mankind or animal edible when using with the amount that generally can accept.In good system once, include but not limited to that to the inorganic acid salt additive of suitably improveing sweet taste of about 500mOsmoles/L permeability molecular weight is between the inorganic acid salt additive of about 58 to about 120 improvement sweet taste but give the about 10mOsmoles/L of sweetening constituent.

Usually, again according to another concrete example of the present invention, the amount system about 10ppm of the organic additive of suitable improvement sweet taste in this function sweetener constituent is extremely about 5,000ppm.In another concrete example, but give the about 10mOsmoles/L of sweetening constituent to the organic additive of the suitably improvement sweet taste of about 500mOsmoles/L permeability include but not limited to creatine, citric acid, malic acid, butanedioic acid, hydroxycitric acid, tartaric acid, anti--butene dioic acid, gluconic acid, glutaric acid, aliphatic acid and any other be the organic additive of safety for the mankind or animal edible during with the amount use that generally can accept.In a concrete example, the molecular weight system of the organic additive of this improvement sweet taste is between about 60 to about 208.

Usually, again according to another concrete example of the present invention, the amount system about 20ppm of the acylate additive of suitable improvement sweet taste in this function sweetener constituent is extremely about 10,000ppm.In another concrete example, but give the about 10mOsmoles/L of sweetening constituent and include but not limited to improve the salt of the organic additive of sweet taste to the acylate additive of suitably improveing sweet taste of about 500mOsmoles/L permeability, such as citric acid, malic acid, tartaric acid, instead-butene dioic acid, gluconic acid, glutaric acid, aliphatic acid, hydroxycitric acid, the sodium salt of butanedioic acid, sylvite, calcium salt, magnesium salts and other alkalies and alkaline earth salt and any other be the salt of organic additive of the improvement sweet taste of safety for the mankind or animal edible when using with the amount that generally can accept.In a concrete example, the molecular weight system of the acylate additive of this improvement sweet taste is between about 140 to about 208.

Usually, again according to another concrete example of the present invention, the amount system about 10ppm of the organic base salt additives of suitable improvement sweet taste in this function sweetener constituent is extremely about 5,000ppm.In another concrete example, but give the about 10mOsmoles/L of sweetening constituent and include but not limited to inorganic acid and the organic acid salt of organic base to the organic base salt additives of suitably improveing sweet taste of about 500mOsmoles/L permeability, such as glucosamine salt, choline salt and guanidinesalt etc.

Usually, again according to another concrete example of the present invention, the amount system about 25ppm of the astringent taste additive of suitable improvement sweet taste in this function sweetener constituent is extremely about 1,000ppm.In another concrete example, include but not limited to tannic acid, Tea Polyphenols, catechin, aluminum sulfate, AlNa (SO but give the about 10mOsmoles/L of sweetening constituent to the astringent taste additive of suitably improveing sweet taste of about 500mOsmoles/L permeability ₄) ₂, AlK (SO ₄) ₂And the alum of other form.

Usually, again according to another concrete example of the present invention, the amount system about 5ppm of the nucleotides additive of suitable improvement sweet taste in this function sweetener constituent is extremely about 1,000ppm.In another concrete example, include but not limited to adenosine monophosphate but give the about 10mOsmoles/L of sweetening constituent to the nucleotides additive of suitably improveing sweet taste of about 500mOsmoles/L permeability.

Usually, again according to another concrete example of the present invention, the amount system about 30ppm of the polyaminoacid additive of suitable improvement sweet taste in this function sweetener constituent is extremely about 2,000ppm.In another concrete example, include but not limited to poly-L-Lysine (for example poly--L-α-lysine or poly--L-ε-lysine), poly--the L-ornithine (for example poly--L-α-ornithine or poly--L-ε-ornithine) and gather-the L-arginine to the polyaminoacid additive of the suitably improvement sweet taste of about 500mOsmoles/L permeability but give the about 10mOsmoles/L of sweetening constituent.

Usually, again according to another concrete example of the present invention, the amount system about 30ppm of the polymeric additive of suitable improvement sweet taste in this function sweetener constituent is extremely about 2,000ppm.In another concrete example, include but not limited to chitosan, calgon and salt thereof, pectin, hydrocolloid (such as Senegal's Arabic gum), propane diols, polyethylene glycol and gather (EGME) to the polymeric additive of the suitably improvement sweet taste of about 500mOsmoles/L permeability but give the about 10mOsmoles/L of sweetening constituent.

Usually, again according to another concrete example of the present invention, the amount system about 1ppm of the interfacial activity agent addition agent of suitable improvement sweet taste in this function sweetener constituent is extremely about 5,000ppm.In another concrete example, include but not limited to polysorbate, Choline Chloride, sodium taurocholate, lecithin, sucrose oleate, sucrose stearate, sucrose palmitate and Surfhope SE Cosme C 1216 but give the about 10mOsmoles/L of sweetening constituent to the interfacial activity agent addition agent of suitably improveing sweet taste of about 500mOsmoles/L permeability.

Usually, again according to another concrete example of the present invention, the amount system about 0.1ppm of the flavonoids additive of suitable improvement sweet taste in this function sweetener constituent is extremely about 1,000ppm.In another concrete example, include but not limited to naringin, catechin, phytomelin, neohesperidin and NHDC but give the about 10mOsmoles/L of sweetening constituent to the flavonoids additive of suitably improveing sweet taste of about 500mOsmoles/L permeability.

In a concrete example, strengthen the permeability flavour of this natural and/or synthetic high-potency sweetener, make it more comprise the carbohydrate additive of improve sweet taste, the pure additive of improvement sweet taste, the polyalcohol additive of improvement sweet taste, the amino acid additive of improvement sweet taste, the amino-acid salt additive of improvement sweet taste, the inorganic acid salt additive of improvement sweet taste, protein or the protein hydrolysate additive of improveing the polymeric additive of sweet taste and improveing sweet taste like the non-limiting example of constituent of the improvement sweet taste of sugar.

In another concrete example, the permeability flavour that is used for this natural and/or synthetic high-potency sweetener of improvement, make it more include, but are not limited to have the carbohydrate additive of the improvement sweet taste of from about 50 to about 500 molecular weight like the carbohydrate additive of the suitable improvement sweet taste of sugar.The non-limiting example of carbohydrate additive with improvement sweet taste of from about 50 to about 500 molecular weight comprises sucrose, fructose, glucose, maltose, lactose, mannose, galactolipin, ribose, rhamnose, trehalose, HFCS and Tagatose.

In another concrete example, the permeability flavour that is used for this natural and/or synthetic high-potency sweetener of improvement, make it more include, but are not limited to have the polyalcohol additive of the improvement sweet taste of from about 76 to about 500 molecular weight like the polyalcohol additive of the suitable improvement sweet taste of sugar.The non-limiting example of polyalcohol additive with improvement sweet taste of from about 76 to about 500 molecular weight comprises erythrite, glycerine and propane diols.In good system once, the polyalcohol additive of other suitable improvement sweet taste comprises sugar alcohol.

In another concrete example, be used for the permeability flavour of this natural and/or synthetic high-potency sweetener of improvement, make it more include, but are not limited to have the pure additive of the improvement sweet taste of from about 46 to about 500 molecular weight like the pure additive of the suitable improvement sweet taste of sugar.The non-limiting example of pure additive with improvement sweet taste of from about 46 to about 500 molecular weight comprises ethanol.

In another concrete example, the permeability flavour that is used for this natural and/or synthetic high-potency sweetener of improvement, make it more include, but are not limited to have the amino acid additive of the improvement sweet taste of from about 75 to about 250 molecular weight like the amino acid additive of the suitable improvement sweet taste of sugar.The non-limiting example of amino acid additive with improvement sweet taste of from about 75 to about 250 molecular weight comprises glycine, alanine, serine, leucine, valine, isoleucine, proline, hydroxy-proline, glutamine, theanine and threonine.

In another concrete example, the permeability flavour that is used for this natural and/or synthetic high-potency sweetener of improvement, make it more include, but are not limited to have the amino-acid salt additive of the improvement sweet taste of from about 75 to about 300 molecular weight like the amino-acid salt additive of the suitable improvement sweet taste of sugar.The non-limiting example of amino-acid salt additive with improvement sweet taste of from about 75 to about 300 molecular weight comprises the salt of glycine, alanine, serine, leucine, valine, isoleucine, proline, hydroxy-proline, glutamine, theanine and threonine.

In another concrete example, the permeability flavour that is used for this natural and/or synthetic high-potency sweetener of improvement, make it more include, but are not limited to have protein or the protein hydrolysate additive of the improvement sweet taste of from about 75 to about 300 molecular weight like the protein of the suitable improvement sweet taste of sugar or protein hydrolysate additive.Have the protein of improvement sweet taste of from about 75 to about 300 molecular weight or the non-limiting example of protein hydrolysate additive and comprise protein or the protein hydrolysate that contains glycine, alanine, serine, leucine, valine, isoleucine, proline and threonine.

In another concrete example, the permeability flavour that is used for this natural and/or synthetic high-potency sweetener of improvement, make it more include, but are not limited to sodium chloride, potassium chloride, magnesium chloride, potassium dihydrogen phosphate and sodium dihydrogen phosphate like the inorganic acid salt additive of the suitable improvement sweet taste of sugar.The inorganic acid salt additive that is used for the suitable improvement sweet taste of improvement permeability flavour can comprise from about 58 to about 120 molecular weight.

In another concrete example, be used for the permeability flavour of this natural and/or synthetic high-potency sweetener of improvement, make it more include, but are not limited to caffeine, quinine, urea, quassia, tannic acid and naringin like the bitter taste additive of the suitable improvement sweet taste of sugar.

In a concrete example, the function sweetener constituent that the invention provides comprises at least a function composition and at least a natural and/or synthetic high-potency sweetener and the nucleotides additive of at least a improvement sweet taste, this nucleotides additive system is selected from following group: inosine monophosphate (" IMP "), guanosine monophosphate (" GMP "), adenosine monophosphate (" AMP "), cytimidine monophosphate (CMP), uracil monophosphate (UMP), inosine diphosphate, guanosine diphosphate, adenosine diphosphate, the cytimidine diphosphonic acid, the uracil diphosphonic acid, inosine triphosphate, GTP, adenosine triphosphate, the cytimidine triphosphoric acid, the uracil triphosphoric acid, its ucleosides, its nucleic acid base or its esters.

In a concrete example, the function sweetener constituent that the invention provides comprises at least a function composition and at least a natural and/or synthetic high-potency sweetener and the carbohydrate additive of at least a improvement sweet taste, this carbohydrate additive system is selected from following group: Tagatose, trehalose, galactolipin, rhamnose, cyclodextrin (as: alpha-cyclodextrin, beta-schardinger dextrin-and gamma-cyclodextrin), maltodextrin (comprising: the maltodextrin of indigestibility, such as: Fibersol-2 ^TM), dextran, sucrose, glucose, ribulose, fructose, Su Li sugar, arabinose, wood sugar, heteronuclear sugar, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose or isomaltoketose, erythrose, deoxyribose, different glucose, idose, talose, erythrulose, xylulose, psicose, turanose, cellobiose, starch pectin, aminoglucose, mannosamine, fucose, glucuronic acid, gluconic acid, gluconolactone, deoxidation D fucose, galactosamine, the few candy of beet, few candy (the isomaltose of different Fructus Hordei Germinatus, Isomaltotriose, panose, Deng), few candy (the xylotriose of wood, xylobiose, Deng), few candy (the gentiobiose of rough gentian, gentianose, the rough gentian tetrose, Deng), sorbose, the few candy of aspergillus niger, the few candy of para gold, fucose, few candy (the ketose of fruit, Nystose, Deng), the Fructus Hordei Germinatus tetrol, the Fructus Hordei Germinatus triol, few candy (the maltotriose of Fructus Hordei Germinatus, maltotetraose, maltopentaose, MALTOHAXAOASE, Fructus Hordei Germinatus seven sugar, etc.), milk ketose, manna disaccharide, melitose, rhamnose, ribose, the liquid carbohydrate of isomery materialization (such as: high fructose corn/starch syrup (as: HFCS55, HFCS42, HFCS90)), coupling sugar, the few candy of soybean, or glucose syrup.

In another concrete example, the function sweetener constituent that the invention provides comprises at least a function composition and at least a natural and/or synthetic high-potency sweetener and the polyalcohol additive of at least a improvement sweet taste, and this polyalcohol additive system is selected from following group: erythrite, maltitol, mannitol, D-sorbite, lactitol, xylitol, inositol, isomaltose (isomalt), propane diols, glycerine (glycerine), threitol, galactitol, palatinose, the few candy of the different Fructus Hordei Germinatus of reduction, the wooden few candy of reduction, the few candy of the rough gentian of reduction, the malt syrup of reduction or the glucose syrup of reduction.

In another concrete example, the function sweetener constituent that the invention provides comprises at least a function composition and at least a natural and/or synthetic high-potency sweetener and the amino acid additive of at least a improvement sweet taste, and this amino acid additive system is selected from following group: asparatate, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid (α-, β-and γ-isomeric compound), glutamine, hydroxy-proline, ox courage matter (taurine), norvaline, methyl amimoacetic acid or its esters.

In another concrete example, the function sweetener constituent that the invention provides comprises at least a function composition and at least a natural and/or synthetic high-potency sweetener and the polyaminoacid additive of at least a improvement sweet taste, and this polyaminoacid additive system is selected from following group: other polymerized form or its esters of poly--the L-asparatate, poly-L-Lysine (as: poly--L-α-lysine or poly--L-ε-lysine), poly--the L-ornithine (as: poly--L-α-ornithine or poly--L-ε-ornithine), poly--the L-arginine, amino acids.

In another concrete example, the function sweetener constituent that the invention provides comprises at least a function composition and at least a natural and/or synthetic high-potency sweetener and the saccharic acid additive of at least a improvement sweet taste, and this saccharic acid additive system is selected from following group: glycuronic acid, uronic acid, aldaric acid, alginic acid, gluconic acid, glucuronic acid, glucosaccharic acid, galactosaccharic acid, galacturonic acid or its esters.

In another concrete example, the function sweetener constituent that the invention provides comprises at least a function composition and at least a natural and/or synthetic high-potency sweetener and the organic additive of at least a improvement sweet taste, this organic additive system is selected from following group: the C2-C30 carboxylic acid, the hydroxyl C1-C30 carboxylic acid that is substituted, benzoic acid, the benzoic acid that is substituted (as: 2,4-dihydroxy-benzoic acid), the cinnamic acid that is substituted, carboxylic acid, the hydroxybenzoic acid that is substituted, the cyclohexane carboxylic acid that is substituted, tannic acid, lactic acid, tartaric acid, citric acid, gluconic acid, the grape enanthic acid, glutaric acid, creatine, aliphatic acid, hydroxycitric acid, malic acid, good fortune tower acid (fruitaric acid), instead-butene dioic acid, suitable-butene dioic acid, butanedioic acid, chlorogenic acid (chlorogenic acid), salicylic acid, caffeic acid, bile acid, acetic acid, ascorbic acid, alginic acid, arabo-ascorbic acid, polyglutamic acid or its esters.

In another concrete example, the function sweetener constituent that the invention provides comprises at least a function composition and at least a natural and/or synthetic high-potency sweetener and the inorganic acid additive of at least a improvement sweet taste, and this inorganic acid additive system is selected from following group: phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, sodium dihydrogen phosphate or its esters.

In another concrete example, the function sweetener constituent that the invention provides comprises at least a function composition and at least a natural and/or synthetic high-potency sweetener and the bitter compounds additive of at least a improvement sweet taste, and this bitter compounds additive system is selected from following group: caffeine, quinine, urea, bitter orange oil, naringin, quassia or its esters.

In another concrete example, the function sweetener constituent that the invention provides comprises at least a function composition and at least a natural and/or synthetic high-potency sweetener and the perfume additive of at least a improvement sweet taste, and this perfume additive system is selected from following group: vanillon, aroma extract, mango extract, Chinese cassia tree, oranges and tangerines, coconut, ginger, green thousand layers of alcohol (viridiflorol), almond, menthol, Grape Skin extract or the OPC spent in vain.In another specific concrete example, the perfume additive of this at least a improvement sweet taste comprises and is selected from following patent sweetener: Atural spice sweet taste intensive K14323 (

Natural Flavoring Sweetness Enhancer K14323) ( Darmstadt, Germany), Symrise ^TMSweetener 161453 or 164126 natural flavour mountaineous blindage (Symrise ^TMNatural FlavorMask for Sweeteners 161453 or 164126) (Symrise ^TM, Holzminden, Germany), natural A dvantage ^TMBitter taste blocking agent 1,2,9 or 10 (Natural Advantage ^TMBitterness Blockers 1,2,9 or 10) (Natural Advantage ^TM, Freehold, west, knob pool thirty, the U.S.) or Sucramask ^TM(Creative Research Management, Stockton adds thirty, the U.S.).

In another concrete example, the function sweetener constituent that the invention provides comprises at least a function composition and at least a natural and/or synthetic high-potency sweetener and the polymeric additive of at least a improvement sweet taste, and this polymeric additive system is selected from following group: chitosan, pectin, pectic acid, pectinic acid (pectinicacid), polyuronide, polygalacturonic acid, starch, hydrocolloid food or its thick extract are (for example: Senegal's Arabic gum (gum acacia senegal), Acacia Sai Yier glue (gum acacia seyal), pelvetia silquosa glycan (carageenan)), poly-L-Lysine (as: poly--L-α-lysine or poly--L-ε-lysine), poly ornithine (as: poly--L-α-ornithine or poly--L-ε-ornithine), polypropylene glycol, polyethylene glycol, poly-(EGME), poly arginine, poly-aspartic-acid, polyglutamic acid, polymine, alginic acid, mosanom, propane diols algae acidulants, the polyethylene glycol mosanom, calgon and its esters, or other cation and anionic polymer.

In another concrete example, the function sweetener constituent that the invention provides comprises at least a function composition and at least a natural and/or synthetic high-potency sweetener and the protein hydrolysate additive of at least a improvement sweet taste, this protein hydrolysate additive system is selected from following group: bovine serum albumin(BSA) (BSA), lactalbumin (comprise its cut or concentrate, such as: 90% instant lactalbumin isolate, 34% lactalbumin, the lactalbumin of 50% hydrolysis and 80% whey protein concentrate), the solubility rice gluten, soybean protein, protein isolate, protein hydrolysate, the product of protein hydrolysate, glycoprotein and/or (for example: glycine contain amino acid, alanine, serine, threonine, theanine, asparagine, glutamine, arginine, valine, isoleucine, leucine, norvaline, methionine, proline, tyrosine, hydroxy-proline or this type of thing) the poly-candy of albumen.

In another concrete example; the function sweetener constituent that the invention provides comprises at least a function composition and at least a natural and/or synthetic high-potency sweetener and the surfactant additive of at least a improvement sweet taste, and this surfactant additive system is selected from following group: polysorbate (as: polyethylene glycol oxide anhydrosorbitol monooleate ester (polysorbate80); polysorbate20; polysorbate60); neopelex; dioctyl esters of sulfosuccinic acids or dioctyl sulfo-sodium succinate; lauryl sodium sulfate; cetylpyridinium chloride; cetab; sodium taurocholate; carbamyl; Choline Chloride; sodium glycocholate; natrii tauroglycocholas; sodium taurodeoxycholate; bay arginine ester (lauric arginate); stearoyl dilactic acid sodium; lecithin; sucrose oleate; sucrose stearate; sucrose palmitate; Surfhope SE Cosme C 1216 and other emulsifying agent or this type of thing.

Be in another concrete example, the function sweetener constituent that the invention provides comprises at least a function composition and at least a natural and/or synthetic high-potency sweetener and the flavonoids additive of at least a improvement sweet taste, and this flavonoids additive system is selected from following group: catechin, polyphenol, rutin sophorin, neohesperidin (neohesperidin), naringin, NHDC (neohesperidin dihydrochalcone) or this type of thing.

In another concrete example, the function sweetener constituent that the invention provides comprises at least a function composition and at least a natural and/or synthetic high-potency sweetener and ethanol.

In another concrete example, the function sweetener constituent that the invention provides comprises at least a function composition and at least a natural and/or synthetic high-potency sweetener and the astringent taste compound additive of at least a improvement sweet taste, and this astringent taste compound additive system is selected from following group: tannic acid, Europium chloride (EuCl ₃), gadolinium chloride (GdCl ₃), terbium chloride (TbCl ₃), alum, tannic acid and polyphenol (as: Tea Polyphenols).

In another concrete example, the function sweetener constituent that the invention provides comprises at least a function composition and at least a natural and/or synthetic high-potency sweetener and the inorganic additives of at least a improvement sweet taste, and this inorganic additives system is selected from following group: sodium chloride, potassium chloride, sodium dihydrogen phosphate, sodium sulphate, potassium citrate, Europium chloride (EuCl ₃), gadolinium chloride (GdCl ₃), terbium chloride (TbCl ₃), one of magnesium sulfate, magnesium phosphate, alum, magnesium chloride, phosphoric acid-, two-, salt, sodium carbonate, niter cake or the sodium acid carbonate of three-basic sodium salt or sylvite, hydrochloric acid.

In another concrete example, the function sweetener constituent that the invention provides comprises at least a function composition and at least a natural and/or synthetic high-potency sweetener and the organic salt additive of at least a improvement sweet taste, and this organic salt additive system is selected from following group: Choline Chloride, gluconic acid sodium salt, gluconic acid potassium salt, guanidinesalt hydrochlorate (HCl), amiloride (amiloride) hydrochloride (HCl), glucosamine hydrochloride (HCl), monosodium glutamate (MSG), adenosine monophosphate salt, gluconic acid magnesium, potassium tartrate and sodium tartrate.

In another concrete example, the function sweetener constituent that the invention provides comprises at least a function composition and at least a natural and/or synthetic high-potency sweetener and the nucleotides additive of at least a improvement sweet taste, the carbohydrate additive of at least a improvement sweet taste and the amino acid additive of at least a improvement sweet taste; Wherein this at least a nucleotides additive is to be selected from following group: inosine monophosphate (" IMP "), guanosine monophosphate (" GMP "), adenosine monophosphate (" AMP "), cytimidine monophosphate (CMP), uracil monophosphate (UMP), inosine diphosphate, guanosine diphosphate, adenosine diphosphate, cytimidine diphosphonic acid, uracil diphosphonic acid, inosine triphosphate, GTP, adenosine triphosphate, cytimidine triphosphoric acid, uracil triphosphoric acid, its ucleosides, its nucleic acid base or its esters; Wherein this at least a carbohydrate additive system is selected from following group: Tagatose, trehalose, galactolipin, rhamnose, cyclodextrin (as: alpha-cyclodextrin, beta-schardinger dextrin-and gamma-cyclodextrin), maltodextrin (comprising: the maltodextrin of indigestibility, such as: Fibersol-2 ^TM), dextran, sucrose, glucose, ribulose, fructose, Su Li sugar, arabinose, wood sugar, heteronuclear sugar, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose or isomaltoketose, erythrose, deoxyribose, different glucose, idose, talose, erythrulose, xylulose, psicose, turanose, cellobiose, starch pectin, aminoglucose, mannosamine, fucose, glucuronic acid, gluconic acid, gluconolactone, deoxidation D fucose, galactosamine, the few candy of beet, few candy (the isomaltose of different Fructus Hordei Germinatus, Isomaltotriose, panose, Deng), few candy (the xylotriose of wood, xylobiose, Deng), few candy (the gentiobiose of rough gentian, gentianose, the rough gentian tetrose, Deng), sorbose, the few candy of aspergillus niger, the few candy of para gold, fucose, few candy (the ketose of fruit, Nystose, Deng), the Fructus Hordei Germinatus tetrol, the Fructus Hordei Germinatus triol, few candy (the maltotriose of Fructus Hordei Germinatus, maltotetraose, maltopentaose, MALTOHAXAOASE, Fructus Hordei Germinatus seven sugar, etc.), milk ketose, manna disaccharide, melitose, rhamnose, ribose, the liquid carbohydrate of isomery materialization (such as: high fructose corn/starch syrup (as: HFCS55, HFCS42, HFCS90)), coupling sugar, the few candy of soybean, or glucose syrup; And wherein this at least a amino acid additive is to be selected from following group: asparatate, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid (α-, β-and γ-isomeric compound), glutamine, hydroxy-proline, ox courage matter, norvaline, methyl amimoacetic acid or its esters.

In another concrete example, the function sweetener constituent that the invention provides comprises at least a function composition and at least a natural and/or synthetic high-potency sweetener and the nucleotides additive of at least a improvement sweet taste and the carbohydrate additive of at least a improvement sweet taste; Wherein this at least a nucleotides additive is to be selected from following group: inosine monophosphate (" IMP "), guanosine monophosphate (" GMP "), adenosine monophosphate (" AMP "), cytimidine monophosphate (CMP), uracil monophosphate (UMP), inosine diphosphate, guanosine diphosphate, adenosine diphosphate, cytimidine diphosphonic acid, uracil diphosphonic acid, inosine triphosphate, GTP, adenosine triphosphate, cytimidine triphosphoric acid, uracil triphosphoric acid, its ucleosides, its nucleic acid base or its esters; And wherein this at least a carbohydrate additive system is selected from following group: Tagatose, trehalose, galactolipin, rhamnose, cyclodextrin (as: alpha-cyclodextrin, beta-schardinger dextrin-and gamma-cyclodextrin), maltodextrin (comprising: the maltodextrin of indigestibility, such as: Fibersol-2 ^TM), dextran, sucrose, glucose, ribulose, fructose, Su Li sugar, arabinose, wood sugar, heteronuclear sugar, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose or isomaltoketose, erythrose, deoxyribose, different glucose, idose, talose, erythrulose, xylulose, psicose, turanose, cellobiose, starch pectin, aminoglucose, mannosamine, fucose, glucuronic acid, gluconic acid, gluconolactone, deoxidation D fucose, galactosamine, the few candy of beet, few candy (the isomaltose of different Fructus Hordei Germinatus, Isomaltotriose, panose, Deng), few candy (the xylotriose of wood, xylobiose, Deng), few candy (the gentiobiose of rough gentian, gentianose, the rough gentian tetrose, Deng), sorbose, the few candy of aspergillus niger, the few candy of para gold, fucose, few candy (the ketose of fruit, Nystose, Deng), the Fructus Hordei Germinatus tetrol, the Fructus Hordei Germinatus triol, few candy (the maltotriose of Fructus Hordei Germinatus, maltotetraose, maltopentaose, MALTOHAXAOASE, Fructus Hordei Germinatus seven sugar, etc.), milk ketose, manna disaccharide, melitose, rhamnose, ribose, the liquid carbohydrate of isomery materialization (such as: high fructose corn/starch syrup (as: HFCS55, HFCS42, HFCS90)), coupling sugar, the few candy of soybean, or glucose syrup.

In another concrete example, the function sweetener constituent that the invention provides comprises at least a function composition and at least a natural and/or synthetic high-potency sweetener and the nucleotides additive of at least a improvement sweet taste and the polyalcohol additive of at least a improvement sweet taste; Wherein this at least a nucleotides additive is to be selected from following group: inosine monophosphate (" IMP "), guanosine monophosphate (" GMP "), adenosine monophosphate (" AMP "), cytimidine monophosphate (CMP), uracil monophosphate (UMP), inosine diphosphate, guanosine diphosphate, adenosine diphosphate, cytimidine diphosphonic acid, uracil diphosphonic acid, inosine triphosphate, GTP, adenosine triphosphate, cytimidine triphosphoric acid, uracil triphosphoric acid, its ucleosides, its nucleic acid base or its esters; And wherein this at least a polyalcohol additive is to be selected from following group: the few candy of rough gentian of the wooden few candy of the few candy of the different Fructus Hordei Germinatus of erythrite, maltitol, mannitol, D-sorbite, lactitol, xylitol, inositol, isomaltose, propane diols, glycerine (glycerine), threitol, galactitol, palatinose, reduction, reduction, reduction, the malt syrup of reduction or the glucose syrup of reduction.

In another concrete example, the function sweetener constituent that the invention provides comprises at least a function composition and at least a natural and/or synthetic high-potency sweetener and the nucleotides additive of at least a improvement sweet taste and the amino acid additive of at least a improvement sweet taste; Wherein this at least a nucleotides additive is to be selected from following group: inosine monophosphate (" IMP "), guanosine monophosphate (" GMP "), adenosine monophosphate (" AMP "), cytimidine monophosphate (CMP), uracil monophosphate (UMP), inosine diphosphate, guanosine diphosphate, adenosine diphosphate, cytimidine diphosphonic acid, uracil diphosphonic acid, inosine triphosphate, GTP, adenosine triphosphate, cytimidine triphosphoric acid, uracil triphosphoric acid, its ucleosides, its nucleic acid base or its esters; And wherein this at least a amino acid additive is to be selected from following group: asparatate, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid (α-, β-and γ-isomeric compound), glutamine, hydroxy-proline, ox courage matter, norvaline, methyl amimoacetic acid or its esters.

In another concrete example, the function sweetener constituent that the invention provides comprises at least a function composition and at least a natural and/or synthetic high-potency sweetener and the carbohydrate additive of at least a improvement sweet taste, the polyalcohol additive of at least a improvement sweet taste and the amino acid additive of at least a improvement sweet taste; Wherein this at least a carbohydrate additive system is selected from following group: Tagatose, trehalose, galactolipin, rhamnose, cyclodextrin (as: alpha-cyclodextrin, beta-schardinger dextrin-and gamma-cyclodextrin), maltodextrin (comprising: the maltodextrin of indigestibility, such as: Fibersol-2 ^TM), dextran, sucrose, glucose, ribulose, fructose, Su Li sugar, arabinose, wood sugar, heteronuclear sugar, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose or isomaltoketose, erythrose, deoxyribose, different glucose, idose, talose, erythrulose, xylulose, psicose, turanose, cellobiose, starch pectin, aminoglucose, mannosamine, fucose, glucuronic acid, gluconic acid, gluconolactone, deoxidation D fucose, galactosamine, the few candy of beet, few candy (the isomaltose of different Fructus Hordei Germinatus, Isomaltotriose, panose, Deng), few candy (the xylotriose of wood, xylobiose, Deng), few candy (the gentiobiose of rough gentian, gentianose, the rough gentian tetrose, Deng), sorbose, the few candy of aspergillus niger, the few candy of para gold, fucose, few candy (the ketose of fruit, Nystose, Deng), the Fructus Hordei Germinatus tetrol, the Fructus Hordei Germinatus triol, few candy (the maltotriose of Fructus Hordei Germinatus, maltotetraose, maltopentaose, MALTOHAXAOASE, Fructus Hordei Germinatus seven sugar, etc.), milk ketose, manna disaccharide, melitose, rhamnose, ribose, the liquid carbohydrate of isomery materialization (such as: high fructose corn/starch syrup (as: HFCS55, HFCS42, HFCS90)), coupling sugar, the few candy of soybean, or glucose syrup; Wherein this at least a polyalcohol additive is to be selected from following group: the few candy of rough gentian of the wooden few candy of the few candy of the different Fructus Hordei Germinatus of erythrite, maltitol, mannitol, D-sorbite, lactitol, xylitol, inositol, isomaltose, propane diols, glycerine (glycerine), threitol, galactitol, palatinose, reduction, reduction, reduction, the malt syrup of reduction or the glucose syrup of reduction; And wherein this at least a amino acid additive is to be selected from following group: asparatate, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid (α-, β-and γ-isomeric compound), glutamine, hydroxy-proline, ox courage matter, norvaline, methyl amimoacetic acid or its esters.

In another concrete example, the function sweetener constituent that the invention provides comprises at least a function composition and at least a natural and/or synthetic high-potency sweetener and the carbohydrate additive of at least a improvement sweet taste and the polyalcohol additive of at least a improvement sweet taste; Wherein this at least a carbohydrate additive system is selected from following group: Tagatose, trehalose, galactolipin, rhamnose, cyclodextrin (as: alpha-cyclodextrin, beta-schardinger dextrin-and gamma-cyclodextrin), maltodextrin (comprising: the maltodextrin of indigestibility, such as: Fibersol-2 ^TM), dextran, sucrose, glucose, ribulose, fructose, Su Li sugar, arabinose, wood sugar, heteronuclear sugar, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose or isomaltoketose, erythrose, deoxyribose, different glucose, idose, talose, erythrulose, xylulose, psicose, turanose, cellobiose, starch pectin, aminoglucose, mannosamine, fucose, glucuronic acid, gluconic acid, gluconolactone, deoxidation D fucose, galactosamine, the few candy of beet, few candy (the isomaltose of different Fructus Hordei Germinatus, Isomaltotriose, panose, Deng), few candy (the xylotriose of wood, xylobiose, Deng), few candy (the gentiobiose of rough gentian, gentianose, the rough gentian tetrose, Deng), sorbose, the few candy of aspergillus niger, the few candy of para gold, fucose, few candy (the ketose of fruit, Nystose, Deng), the Fructus Hordei Germinatus tetrol, the Fructus Hordei Germinatus triol, few candy (the maltotriose of Fructus Hordei Germinatus, maltotetraose, maltopentaose, MALTOHAXAOASE, Fructus Hordei Germinatus seven sugar, etc.), milk ketose, manna disaccharide, melitose, rhamnose, ribose, the liquid carbohydrate of isomery materialization (such as: high fructose corn/starch syrup (as: HFCS55, HFCS42, HFCS90)), coupling sugar, the few candy of soybean, or glucose syrup; And wherein this at least a polyalcohol additive is to be selected from following group: the few candy of rough gentian of the wooden few candy of the few candy of the different Fructus Hordei Germinatus of erythrite, maltitol, mannitol, D-sorbite, lactitol, xylitol, inositol, isomaltose, propane diols, glycerine (glycerine), threitol, galactitol, palatinose, reduction, reduction, reduction, the malt syrup of reduction or the glucose syrup of reduction.

In another concrete example, the function sweetener constituent that the invention provides comprises at least a function composition and at least a natural and/or synthetic high-potency sweetener and the carbohydrate additive of at least a improvement sweet taste and the amino acid additive of at least a improvement sweet taste; Wherein this at least a carbohydrate additive system is selected from following group: Tagatose, trehalose, galactolipin, rhamnose, cyclodextrin (as: alpha-cyclodextrin, beta-schardinger dextrin-and gamma-cyclodextrin), maltodextrin (comprising: the maltodextrin of indigestibility, such as: Fibersol-2 ^TM), dextran, sucrose, glucose, ribulose, fructose, Su Li sugar, arabinose, wood sugar, heteronuclear sugar, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose or isomaltoketose, erythrose, deoxyribose, different glucose, idose, talose, erythrulose, xylulose, psicose, turanose, cellobiose, starch pectin, aminoglucose, mannosamine, fucose, glucuronic acid, gluconic acid, gluconolactone, deoxidation D fucose, galactosamine, the few candy of beet, few candy (the isomaltose of different Fructus Hordei Germinatus, Isomaltotriose, panose, Deng), few candy (the xylotriose of wood, xylobiose, Deng), few candy (the gentiobiose of rough gentian, gentianose, the rough gentian tetrose, Deng), sorbose, the few candy of aspergillus niger, the few candy of para gold, fucose, few candy (the ketose of fruit, Nystose, Deng), the Fructus Hordei Germinatus tetrol, the Fructus Hordei Germinatus triol, few candy (the maltotriose of Fructus Hordei Germinatus, maltotetraose, maltopentaose, MALTOHAXAOASE, Fructus Hordei Germinatus seven sugar, etc.), milk ketose, manna disaccharide, melitose, rhamnose, ribose, the liquid carbohydrate of isomery materialization (such as: high fructose corn/starch syrup (as: HFCS55, HFCS42, HFCS90)), coupling sugar, the few candy of soybean, or glucose syrup; And wherein this at least a amino acid additive is to be selected from following group: asparatate, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid (α-, β-and γ-isomeric compound), glutamine, hydroxy-proline, ox courage matter, norvaline, methyl amimoacetic acid or its esters.

In another concrete example, the function sweetener constituent that the invention provides comprises at least a function composition and at least a natural and/or synthetic high-potency sweetener and the polyalcohol additive of at least a improvement sweet taste and the amino acid additive of at least a improvement sweet taste; Wherein this at least a polyalcohol additive is to be selected from following group: the few candy of rough gentian of the wooden few candy of the few candy of the different Fructus Hordei Germinatus of erythrite, maltitol, mannitol, D-sorbite, lactitol, xylitol, inositol, isomaltose, propane diols, glycerine (glycerine), threitol, galactitol, palatinose, reduction, reduction, reduction, the malt syrup of reduction or the glucose syrup of reduction; And wherein this at least a amino acid additive is to be selected from following group: asparatate, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid (α-, β-and γ-isomeric compound), glutamine, hydroxy-proline, ox courage matter, norvaline, methyl amimoacetic acid or its esters.

In another concrete example, the function sweetener constituent that the invention provides comprises at least a function composition and at least a natural and/or synthetic high-potency sweetener and the polyalcohol additive of at least a improvement sweet taste and the inorganic additives of at least a improvement sweet taste; Wherein this at least a polyalcohol additive is to be selected from following group: the few candy of rough gentian of the wooden few candy of the few candy of the different Fructus Hordei Germinatus of erythrite, maltitol, mannitol, D-sorbite, lactitol, xylitol, inositol, isomaltose, propane diols, glycerine (glycerine), threitol, galactitol, palatinose, reduction, reduction, reduction, the malt syrup of reduction or the glucose syrup of reduction; And wherein this at least a inorganic additives is to be selected from following group: sodium chloride, potassium chloride, sodium dihydrogen phosphate, sodium sulphate, potassium citrate, Europium chloride (EuCl ₃), gadolinium chloride (GdCl ₃), terbium chloride (TbCl ₃), one of magnesium sulfate, magnesium phosphate, alum, magnesium chloride, phosphoric acid-, two-, salt, sodium carbonate, niter cake or the sodium acid carbonate of three-basic sodium salt or sylvite, hydrochloric acid.

In another concrete example, the function sweetener constituent that the invention provides comprises at least a function composition and at least a natural and/or synthetic high-potency sweetener and the carbohydrate additive of at least a improvement sweet taste and the inorganic additives of at least a improvement sweet taste; Wherein this at least a carbohydrate additive system is selected from following group: Tagatose, trehalose, galactolipin, rhamnose, cyclodextrin (as: alpha-cyclodextrin, beta-schardinger dextrin-and gamma-cyclodextrin), maltodextrin (comprising: the maltodextrin of indigestibility, such as: Fibersol-2 ^TM), dextran, sucrose, glucose, ribulose, fructose, Su Li sugar, arabinose, wood sugar, heteronuclear sugar, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose or isomaltoketose, erythrose, deoxyribose, different glucose, idose, talose, erythrulose, xylulose, psicose, turanose, cellobiose, starch pectin, aminoglucose, mannosamine, fucose, glucuronic acid, gluconic acid, gluconolactone, deoxidation D fucose, galactosamine, the few candy of beet, few candy (the isomaltose of different Fructus Hordei Germinatus, Isomaltotriose, panose, Deng), few candy (the xylotriose of wood, xylobiose, Deng), few candy (the gentiobiose of rough gentian, gentianose, the rough gentian tetrose, Deng), sorbose, the few candy of aspergillus niger, the few candy of para gold, fucose, few candy (the ketose of fruit, Nystose, Deng), the Fructus Hordei Germinatus tetrol, the Fructus Hordei Germinatus triol, few candy (the maltotriose of Fructus Hordei Germinatus, maltotetraose, maltopentaose, MALTOHAXAOASE, Fructus Hordei Germinatus seven sugar, etc.), milk ketose, manna disaccharide, melitose, rhamnose, ribose, the liquid carbohydrate of isomery materialization (such as: high fructose corn/starch syrup (as: HFCS55, HFCS42, HFCS90)), coupling sugar, the few candy of soybean, or glucose syrup; And wherein this at least a inorganic additives is to be selected from following group: sodium chloride, potassium chloride, sodium dihydrogen phosphate, sodium sulphate, potassium citrate, Europium chloride (EuCl ₃), gadolinium chloride (GdCl ₃), terbium chloride (TbCl ₃), one of magnesium sulfate, magnesium phosphate, alum, magnesium chloride, phosphoric acid-, two-, salt, sodium carbonate, niter cake or the sodium acid carbonate of three-basic sodium salt or sylvite, hydrochloric acid.

In another concrete example, the function sweetener constituent that the invention provides comprises at least a function composition and at least a natural and/or synthetic high-potency sweetener and the carbohydrate additive of at least a improvement sweet taste, the amino acid additive of at least a improvement sweet taste and the inorganic additives of at least a improvement sweet taste; Wherein this at least a carbohydrate additive system is selected from following group: Tagatose, trehalose, galactolipin, rhamnose, cyclodextrin (as: alpha-cyclodextrin, beta-schardinger dextrin-and gamma-cyclodextrin), maltodextrin (comprising: the maltodextrin of indigestibility, such as: Fibersol-2 ^TM), dextran, sucrose, glucose, ribulose, fructose, Su Li sugar, arabinose, wood sugar, heteronuclear sugar, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose or isomaltoketose, erythrose, deoxyribose, different glucose, idose, talose, erythrulose, xylulose, psicose, turanose, cellobiose, starch pectin, aminoglucose, mannosamine, fucose, glucuronic acid, gluconic acid, gluconolactone, deoxidation D fucose, galactosamine, the few candy of beet, few candy (the isomaltose of different Fructus Hordei Germinatus, Isomaltotriose, panose, Deng), few candy (the xylotriose of wood, xylobiose, Deng), few candy (the gentiobiose of rough gentian, gentianose, the rough gentian tetrose, Deng), sorbose, the few candy of aspergillus niger, the few candy of para gold, fucose, few candy (the ketose of fruit, Nystose, Deng), the Fructus Hordei Germinatus tetrol, the Fructus Hordei Germinatus triol, few candy (the maltotriose of Fructus Hordei Germinatus, maltotetraose, maltopentaose, MALTOHAXAOASE, Fructus Hordei Germinatus seven sugar, etc.), milk ketose, manna disaccharide, melitose, rhamnose, ribose, the liquid carbohydrate of isomery materialization (such as: high fructose corn/starch syrup (as: HFCS55, HFCS42, HFCS90)), coupling sugar, the few candy of soybean, or glucose syrup; Wherein this at least a amino acid additive is to be selected from following group: asparatate, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid (α-, β-and γ-isomeric compound), glutamine, hydroxy-proline, ox courage matter, norvaline, methyl amimoacetic acid or its esters; And wherein this at least a inorganic additives is to be selected from following group: sodium chloride, potassium chloride, sodium dihydrogen phosphate, sodium sulphate, potassium citrate, Europium chloride (EuCl ₃), gadolinium chloride (GdCl ₃), terbium chloride (TbCl ₃), one of magnesium sulfate, magnesium phosphate, alum, magnesium chloride, phosphoric acid-, two-, salt, sodium carbonate, niter cake or the sodium acid carbonate of three-basic sodium salt or sylvite, hydrochloric acid.

In another concrete example, the function sweetener constituent that the invention provides comprises at least a function composition and at least a natural and/or synthetic high-potency sweetener and the polyalcohol additive of at least a improvement sweet taste and the polyaminoacid additive of at least a improvement sweet taste; Wherein this at least a polyalcohol additive is to be selected from following group: the few candy of rough gentian of the wooden few candy of the few candy of the different Fructus Hordei Germinatus of erythrite, maltitol, mannitol, D-sorbite, lactitol, xylitol, inositol, isomaltose, propane diols, glycerine (glycerine), threitol, galactitol, palatinose, reduction, reduction, reduction, the malt syrup of reduction or the glucose syrup of reduction; And wherein this at least a polyaminoacid additive system is selected from following group: other polymerized form or its esters of poly--the L-asparatate, poly-L-Lysine (as: poly--L-α-lysine or poly--L-ε-lysine), poly--the L-ornithine (as: poly--L-α-ornithine or poly--L-ε-ornithine), poly--L-arginine and amino acids.

In another concrete example, the function sweetener constituent that the invention provides comprises at least a function composition and at least a natural and/or synthetic high-potency sweetener and the protein of at least a improvement sweet taste or the inorganic additives of protein hydrolysate additive and at least a improvement sweet taste; Wherein the protein of this at least a improvement sweet taste or protein hydrolysate additive system is selected from following group: bovine serum albumin(BSA) (BSA), lactalbumin (comprise its fraction or concentrate, such as: 90% instant lactalbumin isolate, 34% lactalbumin, the lactalbumin of 50% hydrolysis and 80% whey protein concentrate), the solubility rice gluten, soybean protein, protein isolate, protein hydrolysate, the product of protein hydrolysate, glycoprotein and/or (for example: glycine contain amino acid, alanine, serine, threonine, theanine, asparagine, glutamine, arginine, valine, isoleucine, leucine, norvaline, methionine, proline, tyrosine, hydroxy-proline or this type of thing) the poly-candy of albumen, collagen (as: gelatin), the collagen of partial hydrolysis (as: Isin glue collagen of hydrolysis) and collagen hydrolysate (as: porcine collagen hydrolysate); And wherein the inorganic additives of this at least a improvement sweet taste system is selected from following group: sodium chloride, potassium chloride, sodium dihydrogen phosphate, sodium sulphate, potassium citrate, Europium chloride (EuCl ₃), gadolinium chloride (GdCl ₃), terbium chloride (TbCl ₃), one of magnesium sulfate, magnesium phosphate, alum, magnesium chloride, phosphoric acid-, two-, salt, sodium carbonate, niter cake or the sodium acid carbonate of three-basic sodium salt or sylvite, hydrochloric acid.

In another concrete example, the function sweetener constituent that the invention provides comprise at least a function composition and Lai Bao Di glycosides A and at least a except Lay Bao Di glycosides A natural and/or synthetic high-potency sweetener and the constituent of at least a improvement sweet taste.

In another specific concrete example, the function sweetener constituent that the invention provides comprises at least a function composition and Lai Bao Di glycosides A and at least a synthetic high-potency sweetener, and wherein this at least a synthetic high-potency sweetener system is as the constituent of improveing sweet taste.The non-limiting example of the synthetic sweetener additive of suitable improvement sweet taste comprises: Sucralose; vinegar sultone potassium; Aspartame; sweet peptide amine; asccharin; NHDC; cyclohexyl sulphonyl propylhomoserin salt; knob is sweet; N-[N-[3-(3-hydroxyl-4-anisyl) propyl group]-L-α-asparagine acyl group]-L-phenylalanine 1-methyl esters; N-[N-[3-(3-hydroxyl-4-anisyl)-3-methyl butyl]-L-α-asparagine acyl group]-L-phenylalanine 1-methyl esters; N-[N-[3-(3-methoxyl group-4-hydroxyphenyl) propyl group]-L-α-asparagine acyl group]-L-phenylalanine 1-methyl esters; its esters, etc.

In a concrete example, the function sweetener constituent that the invention provides comprises at least a function composition and sweetener (comprise: Lay Bao Di glycosides-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, cyclohexyl sulphonyl propylhomoserin salt, asccharin, Aspartame, vinegar sultone potassium or other salt or knob are sweet) and the amino acid additive of at least a improvement sweet taste and the polyalcohol additive of at least a improvement sweet taste.In a specific concrete example, the amount of the amino acid additive of this at least a improvement sweet taste is that about 100ppm of constituent is to about 25,000ppm, and the amount of the polyalcohol additive of this at least a improvement sweet taste be constituent about 400 to about 80,000ppm.In the more specific concrete example of another kind, the amino acid additive of this at least a improvement sweet taste is that the polyalcohol additive of glycine or alanine and this at least a improvement sweet taste is erythrite.

In a concrete example, the function sweetener constituent that the invention provides comprises at least a function composition and sweetener (comprise: Lay Bao Di glycosides-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob are sweet) and the amino acid additive of at least a improvement sweet taste and protein or the protein hydrolysate additive of at least a improvement sweet taste.In a specific concrete example, the amount of the amino acid additive of this at least a improvement sweet taste is about 100 to about 25 of constituent, the amount of the protein of 000ppm and this at least a improvement sweet taste or protein hydrolysate additive be about 200ppm of constituent to about 50,000ppm.In another more specific concrete example, the amino acid additive of this at least a improvement sweet taste is glycine or lysine, and the protein of this at least a improvement sweet taste or protein hydrolysate additive are protein, hydrolysate or the product that contains the protein hydrolysate of glycine, alanine, serine, leucine, valine, isoleucine, proline or threonine.

In a concrete example, the function sweetener constituent that the invention provides comprises at least a function composition and sweetener (comprise: Lay Bao Di glycosides-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob are sweet) and the protein of at least a improvement sweet taste or the polyalcohol additive of protein hydrolysate additive and at least a improvement sweet taste.In a specific concrete example, the amount of the protein of this at least a improvement sweet taste or protein hydrolysate additive is that about 200ppm of constituent is to about 50, the amount of the polyalcohol additive of 000ppm and this at least a improvement sweet taste be constituent about 400 to about 80,000ppm.In a more specific concrete example, the protein of this at least a improvement sweet taste or protein hydrolysate additive are that the product of protein, hydrolysate or the protein hydrolysate that contains glycine, alanine, serine, leucine, valine, isoleucine, proline or threonine and the polyalcohol additive of this at least a improvement sweet taste are erythrite.

In a concrete example, the function sweetener constituent that the invention provides comprises the carbohydrate additive of at least a function composition and sweetener (comprise: Lay Bao Di glycosides-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob are sweet) and at least a improvement sweet taste.In a specific concrete example, the amount of the carbohydrate additive of this at least a improvement sweet taste be constituent about 1,000 to about 100,000ppm.In a more specific concrete example, this sweetener constituent comprises REBA and glucose, sucrose, HFCS or D-fructose, its amount be constituent about 10,000 to about 80,000ppm.

In a concrete example, the function sweetener constituent that the invention provides comprises the polyalcohol additive of at least a function composition and sweetener (comprise: Lay Bao Di glycosides-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob are sweet) and at least a improvement sweet taste.In a specific concrete example, the amount of the polyalcohol additive of this at least a improvement sweet taste be constituent about 400 to about 80,000ppm.In another specific concrete example, the amount of the polyalcohol additive of this at least a improvement sweet taste be constituent about 5,000 to about 60,000ppm.Non-limiting example comprises at least a function composition and sweetener (comprise: Lay Bao Di glycosides-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob are sweet) and propane diols, erythrite or its combination.

In a concrete example, the function sweetener constituent that the invention provides comprises the polyalcohol additive of Lay Bao Di glycosides-A (REBA) (contain at least 50% REBA in the steviol glycoside mixture) and at least a improvement sweet taste.Be preferably, the polyalcohol additive of this at least a improvement sweet taste comprises erythrite.In the specific embodiments of a function sweetener constituent, the amount of Lai Bao Di glycosides-A be total sweetener constituent about 100 to about 3, the amount of 000ppm and erythrite is about 400 to about 80,000ppm.In the concrete example of another function sweetener constituent, the amount of Lai Bao Di glycosides-A be total sweetener constituent about 100 to about 3, the amount of 000ppm and this erythrite is about 5000 to about 40,000ppm.Again in the concrete example of another function sweetener constituent, the amount of Lai Bao Di glycosides-A be total sweetener constituent about 100 to about 3, the amount of 000ppm and this erythrite is about 10,000 to about 35,000ppm.In another special concrete example of function sweetener constituent, the Lai Bao Di glycosides-A that is had in the sweetener constituent and the ratio of erythrite were respectively about 1: 4 to about 1: 800.In the specific embodiments of another function sweetener constituent, the Lai Bao Di glycosides-A that is had in the sweetener constituent and the ratio of erythrite were respectively about 1: 20 to about 1: 600 again; Be more particularly about 1: 50 to about 1: 300; Be more particularly about 1: 75 to about 1: 150 again.

In another concrete example, the function sweetener constituent that the invention provides comprises the synthetic sweetener additive of at least a function composition and sweetener constituent (comprising: Lay Bao Di glycosides-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian or curculin) and at least a improvement sweet taste.In a specific concrete example, this function sweetener constituent comprises at least a function composition and contains the sweetener of Lai Bao Di glycosides-A (REBA) and asccharin or vinegar sultone potassium or other salt (its amount for about 10ppm of this constituent extremely about 100ppm).

In a concrete example, the function sweetener constituent that the invention provides comprises at least a function composition and sweetener (it is sweet to comprise Lay Bao Di glycosides-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob) and the carbohydrate additive of at least a improvement sweet taste and the polyalcohol additive of at least a improvement sweet taste.In a specific concrete example, the amount of the carbohydrate additive of this at least a improvement sweet taste is about 1 of constituent, 000 to about 100, the amount of the polyalcohol additive of 000ppm and this at least a improvement sweet taste be constituent about 400 to about 80,000ppm.Non-limiting example comprises at least a function composition and sweetener (it is sweet to comprise Lay Bao Di glycosides-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob) and Tagatose, fructose or sucrose and erythrite.

In a concrete example, the function sweetener constituent that the invention provides comprises the inorganic additives of at least a function composition and sweetener (comprise: Lay Bao Di glycosides-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob are sweet) and at least a improvement sweet taste.Non-limiting example comprises at least a function composition and sweetener (it is sweet to comprise Lay Bao Di glycosides-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob) and NaCl, KCl, NaHSO ₄H ₂O, NaH ₂PO ₄, MgSO ₄, KAl (SO ₄) ₂(alum), magnesium phosphate, magnesium chloride, KCl and KH ₂PO ₄Or other composition of these compounds.Satisfactory especially concrete example comprises the mixture of at least a function composition and sweetener (it is sweet to comprise Lay Bao Di glycosides-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob) and inorganic additives, and chloride, phosphate and the sulfate of this inorganic additives system such as sodium, magnesium, potassium and calcium are (for example: 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; With calcium phosphate, calcium sulfate and potassium sulfate).

In a specific concrete example, the function sweetener constituent that the invention provides comprises the inorganic additives of at least a function composition and sweetener (comprising: Aspartame, vinegar sultone potassium or other salt and Sucralose) and at least a improvement sweet taste.In a specific concrete example, the amount of the inorganic additives of this at least a improvement sweet taste be constituent about 25 to about 5,000ppm.Non-limiting example comprises at least a function composition and sweetener (comprising: Aspartame, vinegar sultone potassium and Sucralose) and magnesium chloride; At least a function composition and sweetener (comprising: Aspartame, vinegar sultone potassium and Sucralose) and magnesium sulfate; Or at least a function composition and sweetener (comprising: Aspartame, vinegar sultone potassium and Sucralose) and magnesium sulfate and sodium chloride.

In a concrete example, the function sweetener constituent that the invention provides comprises the acylate additive of at least a function composition and sweetener (comprise: Lay Bao Di glycosides-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob are sweet) and at least a improvement sweet taste.Non-limiting example comprises that at least a function composition and sweetener (comprise Lai Bao Di glycosides-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt, or knob is sweet) and the Choline Chloride in citrate buffer, D-gluconic acid sodium salt, guanidinesalt hydrochlorate (HCl), D-glucosamine hydrochloride (HCl), amiloride hydrochloride (HCl) or its combination.

In a concrete example, the function sweetener constituent that the invention provides comprises the organic additive of at least a function composition and sweetener (it is sweet to comprise Lay Bao Di glycosides-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob) and at least a improvement sweet taste.Non-limiting example comprises that at least a function composition and sweetener (comprise Lai Bao Di glycosides-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt, or knob is sweet) and anti--butene dioic acid, malic acid, tartaric acid, citric acid, aliphatic acid, ascorbic acid, tannic acid, butanedioic acid, glutaric acid or its combination.

In a concrete example, the function sweetener constituent that the invention provides comprises the amino acid additive of at least a function composition and sweetener (it is sweet to comprise Lay Bao Di glycosides-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob) and at least a improvement sweet taste.In a specific concrete example, the amount of the amino acid additive of this at least a improvement sweet taste be constituent about 100 to about 25,000ppm.Non-limiting example comprises that at least a function composition and sweetener (comprise Lai Bao Di glycosides-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt, or knob is sweet) and glycine, the L-alanine, the L-serine, the L-threonine, Beta-alanine, aminobutyric acid (α-, β-or γ-isomeric compound), the L-asparatate, L-glutamic acid, L-lysine, glycine and L-alanine mixture, its salt derivative or combination.

In a concrete example, the function sweetener constituent that the invention provides comprises the surfactant additive of at least a function composition and sweetener (it is sweet to comprise Lay Bao Di glycosides-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob) and at least a improvement sweet taste.Non-limiting example comprises that at least a function composition and sweetener (comprise Lai Bao Di glycosides-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt, or knob is sweet) and dioctyl sulfo-sodium succinate, cetylpyridinium chloride, cetab, sucrose oil acidulants, polysorbate20, polysorbate80, lecithin or its combination.

In a concrete example, the function sweetener constituent that the invention provides comprises the polymeric additive of at least a function composition and sweetener (comprise: Lay Bao Di glycosides-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob are sweet) and at least a improvement sweet taste.Non-limiting example comprises that at least a function composition and sweetener (comprise Lai Bao Di glycosides-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt, or knob is sweet) and cationic polymer, such as: polymine, poly-L-Lysine (as: poly--L-α-lysine or poly--L-ε-lysine), poly ornithine (as: poly--L-α-ornithine or poly--L-ε-ornithine), chitosan or its combination.

In a concrete example, the function sweetener constituent that the invention provides comprises at least a function composition and sweetener (comprise: Lay Bao Di glycosides-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob are sweet) and the polymeric additive of at least a improvement sweet taste and the polyalcohol additive of at least a improvement sweet taste.In a specific concrete example, the amount of the polymeric additive of this at least a improvement sweet taste be constituent about 30 to about 2, the amount of the polyalcohol additive of 000ppm and this at least a improvement sweet taste be constituent about 400 to about 80,000ppm.Non-limiting example comprise at least a function composition and sweetener (comprise: Lay Bao Di glycosides-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob are sweet) and hydrophilic colloid (such as: Acacia Sai Yier glue) and erythrite.

In a concrete example, the function sweetener constituent that the invention provides comprises protein or the protein hydrolysate additive of at least a function composition and sweetener (comprise: Lay Bao Di glycosides-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob are sweet) and at least a improvement sweet taste.Non-limiting example comprises at least a function composition and sweetener (comprise: Lay Bao Di glycosides-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob are sweet) and bovine serum albumin(BSA) (BSA), lactalbumin or its combination.

In a concrete example, the function sweetener constituent that the invention provides comprises at least a function composition and sweetener (comprise: Lay Bao Di glycosides-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob are sweet) and the amino acid additive of at least a improvement sweet taste and the inorganic acid salt additive of at least a improvement sweet taste.In a specific concrete example, the amount of the amino acid additive of this at least a improvement sweet taste be constituent about 100 to about 25, the amount of the inorganic acid salt additive of 000ppm and this at least a improvement sweet taste be constituent about 25 to about 5,000ppm.Non-limiting example comprises at least a function composition and sweetener (comprise: Lay Bao Di glycosides-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob are sweet) and glycine and alum; Lay Bao Di glycosides-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob sweet and glycine and potassium chloride; Lay Bao Di glycosides-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob sweet and glycine and sodium chloride; REBA and glycine, potassium dihydrogen phosphate and potassium chloride; With Lay Bao Di glycosides-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob sweet with glycine, sodium chloride and potassium chloride.

In another concrete example, the function sweetener constituent that the invention provides comprises at least a function composition and sweetener (comprise: Lay Bao Di glycosides-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob are sweet) and the carbohydrate additive of at least a improvement sweet taste and the inorganic acid salt additive of at least a improvement sweet taste.In a specific concrete example, the amount of the carbohydrate additive of this at least a improvement sweet taste is about 1 of constituent, 000ppm is to about 100, and the amount of the inorganic acid salt additive of 000ppm and this at least a improvement sweet taste is extremely about 5 for about 25ppm, 000ppm.Non-limiting example comprises at least a function composition and sweetener (comprise: Lay Bao Di glycosides-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob are sweet) and fructose, sucrose or glucose and alum; At least a function composition and sweetener (comprise: Lay Bao Di glycosides-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob are sweet) and fructose, sucrose or glucose and potassium chloride; At least a function composition and sweetener (comprise: Lay Bao Di glycosides-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob are sweet) and fructose, sucrose or glucose and sodium chloride; At least a function composition and sweetener (comprise: Lay Bao Di glycosides-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob are sweet) and fructose, sucrose or glucose, potassium phosphate and potassium chloride; With at least a function composition and sweetener (comprise: Lay Bao Di glycosides-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob are sweet) and fructose, sucrose or glucose, sodium chloride and potassium chloride.

In another concrete example, the function sweetener constituent that the invention provides comprises at least a function composition and sweetener (comprise: Lay Bao Di glycosides-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob are sweet) and the bitter taste additive of at least a improvement sweet taste and the inorganic additives of at least a improvement sweet taste.Non-limiting example comprises at least a function composition and sweetener (comprise: Lay Bao Di glycosides-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob are sweet) and urea and sodium chloride.

In another concrete example, the function sweetener constituent that the invention provides comprises at least a function composition and sweetener (comprise: Lay Bao Di glycosides-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob are sweet) and the amino acid additive of at least a improvement sweet taste and the polyaminoacid additive of at least a improvement sweet taste.In a specific concrete example, the amount of the amino acid additive of this at least a improvement sweet taste be constituent about 100 to about 25, the amount of the polyaminoacid additive of 000ppm and this at least a improvement sweet taste be constituent about 30 to about 2,000ppm.Non-limiting example comprises at least a function composition and sweetener (comprise: Lay Bao Di glycosides-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob are sweet) and sweet amino and poly--α-L-lysine; And at least a function composition and sweetener (comprise: Lay Bao Di glycosides-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob are sweet) and glycine and poly--L-ε-lysine.

In another concrete example, the function sweetener constituent that the invention provides comprises at least a function composition and sweetener (comprise: Lay Bao Di glycosides-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob are sweet) and the amino acid additive of at least a improvement sweet taste and the organic additive of at least a improvement sweet taste.In a specific concrete example, the amount of the amino acid additive of this at least a improvement sweet taste be constituent about 100 to about 25, the amount of the organic additive of 000ppm and this at least a improvement sweet taste be constituent about 10 to about 5,000ppm.Non-limiting example comprises at least a function composition and sweetener (comprise: Lay Bao Di glycosides-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob are sweet) and glycine and gluconic acid sodium salt.

In another concrete example, the function sweetener constituent that the invention provides comprises at least a function composition and sweetener (comprise: Lay Bao Di glycosides-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob are sweet) and the amino acid additive of at least a improvement sweet taste and the carbohydrate additive of at least a improvement sweet taste.In a specific concrete example, the amount of the amino acid additive of this at least a improvement sweet taste is about 100 to about 25 of constituent, the amount of the carbohydrate additive of 000ppm and this at least a improvement sweet taste be constituent about 1,000 to about 100,000ppm.Non-limiting example comprises at least a function composition and sweetener (comprise: Lay Bao Di glycosides-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob are sweet) and L-alanine and fructose.

In another concrete example, the function sweetener constituent that the invention provides comprises at least a function composition and sweetener (comprises: Lai Bao Di glycosides-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt, or knob is sweet) with the amino acid additive of at least a improvement sweet taste, the polyalcohol additive of at least a improvement sweet taste, the acylate additive of the inorganic additives of at least a improvement sweet taste and at least a improvement sweet taste.In a specific concrete example, the amount of the amino acid additive of this at least a improvement sweet taste is about 100 to about 25 of constituent, the amount of the polyalcohol additive of 000ppm, this at least a improvement sweet taste is about 400 to about 80 of constituent, the amount of the inorganic additives of 000ppm, this at least a improvement sweet taste is about 25 to about 5 of constituent, the amount of the acylate additive of 000ppm and this at least a improvement sweet taste be constituent about 20 to about 10,000ppm.Non-limiting example comprises at least a function composition and sweetener (it is sweet to comprise Lay Bao Di glycosides-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob) and erythrite, glycine, KCl, KH ₂PO ₄And Choline Chloride.

In another concrete example, the function sweetener constituent that the invention provides comprises at least a function composition and sweetener (comprises: Lai Bao Di glycosides-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt, or knob is sweet) with the amino acid additive of at least a improvement sweet taste, the carbohydrate additive of at least a improvement sweet taste and the polyalcohol additive of at least a improvement sweet taste.In a specific concrete example, the amount of the amino acid additive of this at least a improvement sweet taste is about 100 to about 25 of constituent, the amount of the carbohydrate additive of 000ppm, this at least a improvement sweet taste is about 1 of constituent, 000 to about 100, the amount of the polyalcohol additive of 000ppm and this at least a improvement sweet taste be constituent about 400 to about 80,000ppm.Non-limiting example comprises at least a function composition and sweetener (comprise: Lay Bao Di glycosides-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob are sweet) and L-alanine, fructose and erythrite.

In another concrete example, the function sweetener constituent that the invention provides comprises at least a function composition and sweetener (comprises: Lai Bao Di glycosides-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt, or knob is sweet) with the amino acid additive of at least a improvement sweet taste, the polyalcohol additive of at least a improvement sweet taste and the inorganic acid salt additive of at least a improvement sweet taste.In a specific concrete example, the amount of the amino acid additive of this at least a improvement sweet taste is about 100 to about 25 of constituent, the amount of the polyalcohol additive of 000ppm, this at least a improvement sweet taste is about 400 to about 80 of constituent, the amount of the inorganic acid salt additive of 000ppm and this at least a improvement sweet taste be constituent about 25 to about 5,000ppm.Non-limiting example comprises at least a function composition and sweetener (comprise: Lay Bao Di glycosides-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob are sweet) and erythrite, glycine, KCl and KH ₂PO ₄

In another concrete example, the function sweetener constituent that the invention provides comprises the inorganic acid salt additive of at least a function composition and sweetener (comprise: Lay Bao Di glycosides-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, glycyrrhizin (such as the ammonium glycyrrhizinate salt hydrate), Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob are sweet) and at least a improvement sweet taste.Non-limiting example comprises at least a function composition and sweetener (comprise: Lay Bao Di glycosides-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, glycyrrhizin (such as the ammonium glycyrrhizinate salt hydrate), Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt or knob are sweet) and sodium chloride.

In a concrete example, the function sweetener constituent that the invention provides comprises at least a function composition and the sweetener constituent (comprises: Lai Bao Di glycosides-A (REBA), stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, Mo Natian, curculin, glycyrrhizin (such as the ammonium glycyrrhizinate salt hydrate), Sucralose, asccharin, cyclohexyl sulphonyl propylhomoserin salt, Aspartame, vinegar sultone potassium or other salt, or knob is sweet) and the polyalcohol additive of at least a improvement sweet taste and the organic additive of at least a improvement sweet taste.Be preferably, the amount of the polyalcohol additive of this at least a improvement sweet taste be constituent about 20,000 to about 50, the amount of the organic additive of 000ppm and this at least a improvement sweet taste be constituent about 10 to about 5,000ppm.Wherein in constituent, have the organic additive that surpasses a kind of improvement sweet taste, the amount of the organic additive of this multiple improvement sweet taste be constituent about 500 to about 2,500ppm is more particularly, constituent about 500 to about 1,500ppm.In a specific concrete example, above-mentioned constituent further comprises acylate additive or its combination of the inorganic acid salt additive of the inorganic acid additive of at least a improvement sweet taste, at least a improvement sweet taste, at least a improvement sweet taste.

In another concrete example, the function sweetener constituent that the invention provides comprises at least a function composition and sweetener constituent (comprising REBA) and the polyalcohol additive of at least a improvement sweet taste and the organic additive of at least a improvement sweet taste.Be preferably, the purity of this REBA is for containing 50 REBA to about 100 weight % that have an appointment (be more preferred from contain 80 REBA to about 99.5 weight % that have an appointment, best for containing 97 REBA to about 99.5 weight % that have an appointment) in the steviol glycoside mixture.In a specific concrete example, the amount of the REBA in the constituent be constituent about 100 to about 3,000ppm (be preferably about 200 to about 2,000ppm is more preferred from about 250 to about 750ppm).Be preferably, the amount of the polyalcohol additive of this at least a improvement sweet taste be constituent about 20,000 to about 50, the amount of the organic additive of 000ppm and this at least a improvement sweet taste be constituent about 10 to about 5,000ppm.In a kind of satisfactory especially concrete example, the amount of the polyalcohol additive of this at least a improvement sweet taste is about 30 of constituent, 000 to about 40, the amount of the organic additive of 000ppm and this at least a improvement sweet taste be constituent about 500 to about 2,500ppm.In a specific concrete example, the amount of planting the organic additive of improvement sweet taste more than in this sweetener constituent is about 500 to about 2 of constituent, 500ppm, this multiple organic additive comprises the mixture of being made up of following: about 40 lactic acid to about 250ppm, about 150 citric acids to about 460ppm, about 150 to about 460ppm malic acid and about 150 tartaric acid to about 460ppm.Non-limiting example comprises REBA and erythrite, lactic acid, citric acid, malic acid, tartaric acid or its combination.In a specific concrete example, this sweetener constituent comprises the erythrite of 34,000ppm, the lactic acid of 80ppm, the citric acid of 310ppm, the malic acid of 310ppm, the tartaric acid of 310ppm and the REBA of 550ppm.Be preferably, the purity of this REBA is for containing 80 REBA to about 99.5 weight % that have an appointment (be more preferred from and contain 97 REBA to about 99.5 weight % that have an appointment) in the steviol glycoside mixture.This sweetener constituent also optionally comprises spices, such as: caramel, vanilla or other so civilian this class spices or its combination of being described.In a specific concrete example, this forms system soda (such as cola), but also can comprise the beverage of other type.The technology personage should be appreciated that the organic acid amount of the improvement sweet taste in soda can be through adjusting the pH value to obtain about 2.3 to about 3.5 as one of this skill.In addition, the technology personage should be appreciated that the inorganic acid additive (such as phosphoric acid, benzoic acid and sorbic acid) of improvement sweet taste can use separately or and is used for soda to obtain about 2.3 to about 3.5 pH value as one of this skill.

In another concrete example, above-mentioned constituent (its comprise at least a function composition and sweetener constituent (comprising REBA) and the polyalcohol additive of at least a improvement sweet taste and the organic additive of at least a improvement sweet taste) further comprises the inorganic acid additive of at least a improvement sweet taste.Be preferably, the amount of the inorganic acid additive of this at least a improvement sweet taste be constituent about 25 to about 5,000ppm.The non-limiting example of the inorganic acid additive of improvement sweet taste comprises phosphoric acid, benzoic acid, sorbic acid and combination thereof.

In another concrete example, above-mentioned constituent (its comprise at least a function composition and sweetener constituent (comprising REBA) and the polyalcohol additive of at least a improvement sweet taste and the organic additive of at least a improvement sweet taste) further comprises the inorganic acid salt additive of at least a improvement sweet taste and/or the acylate additive of at least a improvement sweet taste.Be preferably, the amount of the inorganic acid salt additive of this at least a improvement sweet taste be constituent about 25 to about 5,000ppm (be preferably have about 50 to about 250ppm, best for there being about 150ppm).Be preferably, the amount of the acylate additive of this at least a improvement sweet taste be constituent about 20 to about 10,000ppm (be more preferred from have about 50 to about 350ppm, best for there being about 148ppm).Non-limiting example comprises REBA and erythrite, sodium chloride or magnesium chloride and lactic acid, citric acid, malic acid, tartaric acid or its combination; REBA and erythrite, potassium citrate or natrium citricum and lactic acid, citric acid, malic acid, tartaric acid or its combination; REBA and erythrite, sodium chloride and natrium citricum, lactic acid, citric acid, malic acid and tartaric acid or its combination.

In another concrete example, above-mentioned constituent (it comprises polyalcohol additive, the inorganic acid additive of at least a improvement sweet taste and the organic additive of at least a improvement sweet taste of at least a function composition and sweetener constituent (comprising REBA) and at least a improvement sweet taste) further comprises the inorganic acid salt additive of at least a improvement sweet taste and/or the acylate additive of at least a improvement sweet taste.Be preferably, the amount of the inorganic acid salt additive of this at least a improvement sweet taste be constituent about 25 to about 5,000ppm (be preferably about 50 to about 250ppm, best be about 150ppm).Be preferably, the amount of the acylate additive of this at least a improvement sweet taste be constituent about 20 to about 10,000ppm (be more preferred from about 50 to about 350ppm, best be about 148ppm).Non-limiting example comprises REBA and erythrite, phosphoric acid, sodium chloride or magnesium chloride and lactic acid, citric acid, malic acid, tartaric acid or its combination; REBA and erythrite, phosphoric acid, potassium citrate or natrium citricum and lactic acid, citric acid, malic acid, tartaric acid or its combination; Or REBA and erythrite, phosphoric acid, sodium chloride and natrium citricum, lactic acid, citric acid, malic acid and tartaric acid or its combination.

In the sweetener constituent, natural and/or synthetic high-potency sweetener is to depend on specific natural and/or synthetic high-potency sweetener and sweet taste required in the end product to the required weight ratio of the constituent of improvement sweet taste, and other characteristic.Natural and/or synthetic high-potency sweetener altering a great deal on it is renderd a service, from than sucrose strong about 30 times to than sucrose strong about 8000 times (by weight).Generally speaking, according to selected specific natural and/or synthetic high-potency sweetener, natural and/or synthetic high-potency sweetener can be the weight ratio of constituent of improvement sweet taste, for example: 10,000: and 1 and 1: 10, between 000; Other non-limiting example can be about 9,000: 1 to about 1: 9, and 000; Another example can be about 8,000: 1 to about 1: 8, and 000; Other example can be about 7,000: 1 to about 1: 7, and 000; Another example can be about 6,000: 1 to about 1: 6, and 000; And can be about 5,000: 1 to about 1: 5 in another example, 000; Can be about 4,000 in another example: 1 to about 1: 4,000; Can be about 3,000 in another example: 1 to about 1: 3,000; Can be about 2,000 in another example: 1 to about 1: 2,000; Can be about 1,500 in another example: 1 to about 1: 1,500; Can be about 1,000 in another example: 1 to about 1: 1,000; Can be about 900: 1 to about 1: 900 in another example; Can be about 800: 1 to about 1: 800 in another example; Can be about 700: 1 to about 1: 700 in another example; Can be about 600: 1 to about 1: 600 in another example; Can be about 500: 1 to about 1: 500 in another example; Can be about 400: 1 to about 1: 400 in another example; Can be about 300: 1 to about 1: 300 in another example; Can be about 200: 1 to about 1: 200 in another example; Can be about 150: 1 to about 1: 150 in another example; Can be about 100: 1 to about 1: 100 in another example; Can be about 90: 1 to about 1: 90 in another example; Can be about 80: 1 to about 1: 80 in another example; Can be about 70: 1 to about 1: 70 in another example; Can be about 60: 1 to about 1: 60 in another example; Can be about 50: 1 to about 1: 50 in another example; Can be about 40: 1 to about 1: 40 in another example; Can be about 30: 1 to about 1: 30 in another example; Can be about 20: 1 to about 1: 20 in another example; Can be about 15: 1 to about 1: 15 in another example; Can be about 10: 1 to about 1: 10 in another example; Can be about 9: 1 to about 1: 9 in another example; Can be about 8: 1 to about 1: 8 in another example; Can be about 7: 1 to about 1: 7 in another example; Can be about 6: 1 to about 1: 6 in another example; Can be about 5: 1 to about 1: 5 in another example; Can be about 4: 1 to about 1: 4 in another example; Can be about 3: 1 to about 1: 3 in another example; Can be about 2: 1 to about 1: 2 in another example; And can be about 1: 1 to about 1: 1 in another example.

The step that the constituent of at least a natural and/or synthetic high-potency sweetener and at least a improvement sweet taste is combined expect can be in office why not can be significantly or influence this function sweetener constituent unfriendly or function is carried out in the pH of the taste of the constituent of sweetening scope.The non-limiting example of this pH scope can be about 2 to about 8.Another example comprises from about 2 to about 5 pH scope.

But technology personage near few a kind of natural and/or synthetic high-potency sweetener, the constituent of at least a improvement sweet taste and the constituent merging of sweetening by any way as one of this skill.For example: can earlier at least a natural and/or synthetic high-potency sweetener and at least a function composition be added in this function sweetener constituent, add the constituent of this at least a improvement sweet taste again.In another kind of example, can be earlier the constituent of at least a improvement sweet taste be added in this function sweetener constituent, add this at least a natural and/or synthetic high-potency sweetener and at least a function composition again.And in another example, at least a natural and/or synthetic high-potency sweetener and the constituent of at least a function composition and this at least a improvement sweet taste can be added in the function sweetener constituent simultaneously.In another example, can earlier at least a natural and/or synthetic high-potency sweetener be added in this function sweetener constituent, add constituent and at least a function composition of this at least a improvement sweet taste again.Again in another kind of example, can be earlier constituent and at least a function composition of at least a improvement sweet taste be added in this function sweetener constituent, add this at least a natural and/or synthetic high-potency sweetener again.

In another concrete example, again it is added in the edible constituent after can be earlier the constituent of at least a natural and/or synthetic high-potency sweetener and at least a improvement sweet taste and at least a function composition being merged.For example: (it can be purifying to this at least a natural and/or synthetic high-potency sweetener, the liquid (as: solution) of dilution or conc forms, solid (as: powder, chunk, piller, particulate, bulk, crystallization or this type of thing), suspension, gaseous state or its combination) can be earlier (it can be purifying with the constituent of at least a improvement sweet taste, the liquid (as: solution) of dilution or conc forms, solid (as: powder, chunk, piller, particulate, bulk, crystallization or this type of thing), suspension, gaseous state or its combination) and at least a function composition (it can be purifying, the liquid (as: solution) of dilution or conc forms, solid (as: powder, chunk, piller, particulate, bulk, crystallization or this type of thing), suspension, gaseous state or its combination) contact, the two contacts with edible constituent with this again.In another concrete example, when surpassing a kind of natural and/or synthetic high-potency sweetener when containing in the function sweetener constituent, surpass a kind of constituent of improvement sweet taste or surpassing a kind of function composition, can with each composition of function sweetener constituent with mode in turn, in any way or any way add simultaneously.

IV. desktop (tabletop) function sweetener constituent

In one of the present invention specific embodiments, this function sweetener constituent comprises desktop function sweetener constituent, and this desktop function sweetener constituent comprises at least a natural and/or synthetic high-potency sweetener and (i) at least a function composition; (ii) at least aly increase long-pending agent; And (iii) optionally constituent and/or the anti-caking agent of the improvement sweet taste of the time of at least a tool improvement and/or flavor variations shape exterior feature.

According to specific concrete example, suitable it " increases long-pending agent " and comprising: maltodextrin (10DE, 18DE or 5DE), corn-syrup solids (20 or 36DE), sucrose, fructose, glucose, invert sugar, D-sorbite, wood sugar, ribulose, mannose, xylitol, mannitol, galactitol, erythrite, maltitol, lactitol, isomaltose, maltose, Tagatose, lactose, inositol, glycerine, propane diols, polyalcohol, dextrosan, the few candy of fruit, cellulose and cellulose derivative, and analog, and composition thereof.In addition, other concrete example according to the present invention, sweetener (such as crystal diabetin), other carbohydrate or the sugar alcohol of particulate sugar (sucrose) or other heat content can be used for as increasing long-pending agent because its can provide good within tolerant uniformity and can significantly not increase heat.In a concrete example, increase long-pending agent and can be used for as sweet taste improvement constituent.

This literary composition institute uses it " anti-caking agent " to reach " flowable " and means and anyly prevent, reduce, suppress or oppressive at least a natural and/or synthetic high-potency sweetener molecule attached, combination or contact the constituent of other natural and/or synthetic high-potency sweetener molecule.Perhaps, anti-caking agent can refer to any constituent that helps uniformity and the uniform dissolution of content.According to specific concrete example, the non-limiting example of anti-caking agent comprises: Tata powder (cream of tartar), calcium silicates, silica, micro-crystal type cellulose (Avicel, FMC BioPolymer, Philadelphia, Binzhou) and tricalcium phosphate.In a kind of concrete example, this amount that is stored in the anti-caking agent in the desktop function sweetener constituent be desktop function sweetener constituent about 0.001 to about 3 weight %.

Desktop function sweetener is formed system and is existed with the form of multiple difference and pack, and the present invention's desktop functional sweetener constituent for this reason skill known any form.According to specific concrete example, unrestricted example comprises powder type, particle form, parcel, ingot sheet, capsule bag, ball, square, solid and liquid.

In a kind of concrete example, desktop function sweetener constituent comprises single part of dress (deal control) parcel, and it contains the dry batch of function sweetener concoction.Dry mixing formula concoction can comprise powder or particle usually.Though this desktop function sweetener parcel can be virtually any size, the explanation of known deal control formula desktop sweetener parcel with non-limiting example be about 2.5 * 1.5 inch greatly and contain the sweetener constituent that have an appointment 1 g, sugariness are equivalent to 2 particulate sugars (about 8 g).The amount of the natural and/or synthetic high-potency sweetener in dry mixing formula desktop function sweetener concoction will be according to the physical variation of the natural and/or synthetic high-potency sweetener of difference and is different.In a kind of specific concrete example, this dry mixing formula desktop function sweetener concoction can comprise and be about 1% (w/w) to the natural and/or synthetic high-potency sweetener of the desktop function sweetener constituent of about 10% (w/w).

The concrete example of solid-state desktop function sweetener comprises square and ingot sheet.The size of the non-limiting example of known square system is equivalent to the standard block sizes of particulate sugar, and it approximately is about 8 g of 2.2 * 2.2 * 2.2 cubic centimeters and weight.In a kind of concrete example, the technology that solid-state desktop sweetener is ingot sheet form or this skill is had the knack of any other form known to the personage.

Desktop function sweetener constituent also can be included in the liquid form, and wherein this NHPS system is combined with liquid carrier.The suitable non-limiting example of the supporting agent of liquid desktop function sweetener comprises water, alcohol, polyalcohol, is dissolved in glycerine matrix or citric acid matrix and its mixture of water.Based on the physical variation of different high-potency sweeteners, the amount of the high-potency sweetener in liquid desktop function sweetener concoction is also different.Sugariness equivalent in the desktop function sweetener constituent of any form known to described or this skill of this literary composition can be different, changes the shape exterior feature to obtain required sugariness.For instance, desktop function sweetener constituent can contain the sugariness suitable with the sugariness of the standard sugar of equivalent.In another kind of concrete example, the sugariness that this desktop function sweetener constituent is comprised is paramount to can be 100 times of sugariness of the sugar of equivalent.In another kind of concrete example, the sugariness that this desktop function sweetener constituent is comprised can be up to 90 times, 80 times, 70 times, 60 times, 50 times, 40 times, 30 times, 20 times, 10 times, 9 times, 8 times, 7 times, 6 times, 5 times, 4 times, 3 times and 2 times of the sugariness of equivalent sugar.

In a concrete example, this desktop function sweetener constituent also can be modulated into and be applicable to intended purpose, as: be used for beverage, food, medicine, cosmetics, herbaceous plant/vitamin, tobacco and any other can be by the product of sweetening.For example, curing the desktop function sweetener constituent of using can be modulated into and have extra protective agent (as encapsulation agents).For the personage who has the knack of desktop sweetener skill, other form is also easily known for showing.

Be usually used in making powder that parcel uses or the method for graininess function sweetener concoction and comprise a fluid bed knot grain method.Other method of making desktop sweetener constituent is also known by the personage who has the knack of this skill.

The technology of this skill is had the knack of personage Ke Cha and is known that the amount of natural and/or synthetic high-potency sweetener and the constituent of improvement sweet taste, the amount that increases long-pending agent and/or anti-caking agent and type can be modified into required variation shape exterior feature and final use with the taste with this desktop sweetener constituent through adjusting.

The method of the specific embodiments of desktop sweetener constituent and manufacturing desktop function sweetener constituent is disclosed in DuBois, Deng the U.S. Provisional Application case 60/805th of people in proposition on June 19 in 2006, in No. 209, its disclosure is the reference of literary composition all and for this reason.

V. eat constituent

This literary composition institute uses it " to eat constituent " and reaches " but constituent of sweetening " as synonym and mean the material that contacts with the mouth of the mankind or animal, comprises that those insert and the material that spued subsequently and the human or animal to be eaten (drink, eat, gulp down or other digestion method no matter be) when being used with the scope that generally can accept be the material of safety.These constituents comprise food, beverage, medicine, tobacco, nutriment, oral hygiene/cosmetic product, etc.The non-limiting example of these products comprises: noncarbonated beverage products and soda, such as: the cold drink of cola, flat taste ginger ale (ginger ales), sarsaparilla (root beers), cider, fruit taste is (for example: the cold drink of oranges and tangerines taste, as lemon-lime or orange taste), the cold drink of powdery, etc.; Be derived from fruit or vegetables fruit juice, comprise squeezing juice, the fruit juice that waits, contain the fruit grain fruit juice, fruit beverage, fruit drink, the beverage that contains fruit juice, the beverage that has fruit flavoured, vegetable juice, contain the fruit juice of vegetables and contain the comprehensive juice of fruits and vegetables; Sports drink, energy drink, like water drinks, (for example: the water that has natural or synthetic spices) wait; The beverage of teas or hobby class, such as coffee, cocoa, black tea, green tea, oolong tea, etc.; The beverage that contains dairy component is such as: dairy beverage, the coffee that contains dairy component, Lamasia coffee, milk tea, fruit juice milk beverage, yoghourt (yogurt), sour milk beverage or this type of thing drunk; Dairy products; Baked goods; Dessert, such as yoghourt, fruit jelly (jellies), the fruit jelly of drinking, pudding, Bavarian cream (Bavarians cream), blancmange (blancmange), cake, Brownie (brownies), mousse (mousse), wait, tea breal or with edible after the meal sweets; Frozen food; The cool-point, as: the ice cream class, such as: ice cream, ice milk, lactic acid ice (lacto-ice), Deng (this food system is via the raw material that adds sweetener and multiple other type in dairy products, mixture with institute's generation stirs and freezing making again) and freezing Western-style pastry, such as: snowflake junket (sherbets), dessert ice (dessert ice), wait (this food system is via the raw material that adds multiple other type in syrup, and the mixture with institute's generation stirs and freezing making again); Ice cream; General Western-style pastry, for example: the dessert of baking or the dessert that steamed, such as: cake, crispbread (crackers), soft flapjack (biscuits), contain the cob loaf (buns) of sweetened bean paste sauce filler, etc.; Rice cake and dessert; The desktop product; The Western-style pastry that generally contains sugar, such as: chewing gum (as, comprise and contain haply water insoluble, the glue substrate that can chew (such as tunny gum or its substitute, comprise: natural synthetic resin or the wax of Ztel dragon (jetulong), Jia Tekai rubber (guttakayrubber) or some edible) constituent), hard candy, soft sweets, peppermint candy, cream almond peanut candy (nougat candy), sugared beans (jelly beans), etc.; Dip comprises: fruity dip, chocolate dip, etc.; Edible gel; The butterfat class comprises: cream milk fat, dough, whipping cream, etc.; Jam comprises: strawberry jam, marmalade, etc.; Bread comprises: bread, wait or other starch product; Spice; General seasoning matter comprises: be used for barbecue, roast chicken, skewered meat, and the seasoning sauce that waits and tomato ketchup, dip, noodle soup, etc.; The agricultural product of processing, livestock products or marine products; Processing meat, such as: sausage, etc.; Distillation food, salting cucumber, the souse that in soy sauce, boils, delicacies, pickles; Dessert, such as: chips dip, biscuit, etc.; Cereal product; Medicine or class medicine (as: vitamin, cough syrup, cough mixture, the lozenge that can chew, amino acid, bitter taste medicine or medicament, the acidulant in oral cavity obeyed or be used for to oral administration, Deng), wherein this medicine can be solid, liquid, gel or gas form, such as: pill, ingot sheet, spraying, capsule, syrup, drop, lozenge agent, powder, etc.; The individual looks after product, such as: other is used for the oral constituent in oral cavity, such as: flavorants, gargle larynx agent, collutory, toothpaste, the agent of tooth light, denfifrice, mouth sprays, teeth whitening, etc.; Dietary supplement; Tobacco product (comprising: give birth to cigarette and smokeless tobacco product, such as: snuff, cigarette, tobacco pipe and cigar tobacco, and the tobacco of form of ownership, such as: pipe tobacco filler, leaf, stem, the leaf that obstructs, homogenize through slaking, again system prick and from tobacco dust, particulate or in the form of sheets, the tobacco reproduced goods in other source of ball or other form, from the substitute of tobacco of non-tobacco raw-material modulation, cigarette or chewing tobacco soak; Animal feed; And nutriment, it comprises that any medicine or health-benefiting of providing (comprising: prevention and treatment disease, for example: cardiovascular disease and high blood cholesterol levels, diabetes, osteoporosis, inflammation or autoimmunity imbalance) food or food portion.

Generally speaking, the amount that is stored in the natural and/or synthetic high-potency sweetener in the constituent of sweetening has very big variation according to specific type and required sugariness thereof through the constituent of sweetening.The technology personage can determine to add the appropriate amount of the sweetener in the constituent of sweetening easily as one of this skill.In a specific concrete example, be stored at least a natural and/or synthetic high-potency sweetener of in the constituent of sweetening this for through about 1 to about 5 of the constituent of sweetening, 000ppm and be stored in this this at least a improvement sweet taste in the constituent of sweetening constituent amount for through the constituent of sweetening about 0.1 to about 100,000ppm.

According to specific concrete example, but the appropriate amount of efficiency natural sweetener that is used for the constituent of sweetening comprises: about 100ppm is extremely about 3, the Lai Bao Di glycosides A of 000ppm; About 50ppm is to about 3, the stevia rebaudianum of 000ppm; About 50ppm is to about 3, the stevioside of 000ppm; About 50ppm is to about 3, the Momordica grosvenori saponin I V of 000ppm; About 50ppm is to about 3, the Momordica grosvenori saponin(e V of 000ppm; About 50ppm is to about 3, the momordica grosvenori sweetening agent of 000ppm; About 5ppm is sweet to not receiving of about 300ppm, and about 5ppm is to the thaumatin of about 200ppm; And about 50ppm is extremely about 3, the ammonium glycyrrhizinate salt hydrate of 000ppm.

According to specific concrete example, but the appropriate amount of synthesizing efficient sweetener that is used for the constituent of sweetening comprises: about 1ppm is the sweet peptide amine of about 60ppm extremely; About 10ppm is to the Aspartame of about 600ppm; About 1ppm is sweet to the knob of about 20ppm; About 10ppm is to the vinegar sultone potassium of about 500ppm; About 50ppm is to about 5, the cyclohexyl sulphonyl propylhomoserin salt of 000ppm; About 10ppm is to the asccharin of about 500ppm; About 5ppm is to the Sucralose of about 250ppm; About 1ppm is to N-[N-[3-(3-hydroxyl-4-anisyl) propyl group of about 20ppm]-L-α-asparagine acyl group]-L-phenylalanine 1-methyl esters; About 1ppm is to N-[N-[3-(3-hydroxyl-4-anisyl)-3-methyl butyl of about 20ppm]-L-α-asparagine acyl group]-L-phenylalanine 1-methyl esters and about 1ppm N-[N-[3-(3-methoxyl group-4-hydroxyphenyl) propyl group of about 20ppm extremely]-L-α-asparagine acyl group]-L-phenylalanine 1-methyl esters.

In a kind of concrete example, edible constituent comprises soda, and this beverage comprises at least a natural and/or synthetic high-potency sweetener, constituent and at least a function composition of at least a improvement sweet taste; Wherein this at least a natural and/or synthetic high-potency sweetener comprises Lai Bao Di glycosides A Lai Bao Di glycosides B Lai Bao Di glycosides C Lai Bao Di glycosides D Lai Bao Di glycosides E Lai Bao Di glycosides F, but Dole's glycosides A, but Dole's glycosides B, sweet tea glycosides, stevia rebaudianum, stevioside, Momordica grosvenori saponin I V, Momordica grosvenori saponin(e V, momordica grosvenori sweetening agent, the Simon glycosides, Mo Natian and its esters (are not received sweet SS, RR, RS, SR), curculin, glycyrrhizic acid and its esters, thaumatin, Mo Naling, mabinlin, Bradley neat because of, He Nandexin, leaf stripe, the Ge Laisai film, phloridzin, three Luo Bating, visit by the promise glycosides, Ao Silaiding, poly-precious many glycosides A, Tai Luokali glycosides A, Tai Luokali glycosides B, wood Ku Luoli glycosides, Fei Luomisuo glycosides I, Pei Lianling I, jequirity glycosides A, blue or green money willow glycosides I, Sucralose, vinegar sultone potassium or other salt, Aspartame, sweet peptide amine, asccharin, NHDC, cyclohexyl sulphonyl propylhomoserin salt, knob is sweet, N-[N-[3-(3-hydroxyl-4-anisyl) propyl group]-L-α-asparagine acyl group]-L-phenylalanine 1-methyl esters, N-[N-[3-(3-hydroxyl-4-anisyl)-3-methyl butyl]-L-α-asparagine acyl group]-L-phenylalanine 1-methyl esters, N-[N-[3-(3-methoxyl group-4-hydroxyphenyl) propyl group]-L-α-asparagine acyl group]-L-phenylalanine 1-methyl esters, its esters or its combination; Wherein the composition system of this at least a improvement sweet taste is selected from following group: the salt of the salt of the salt of carbohydrate, polyalcohol, amino acid and correspondence thereof, polyaminoacid and correspondence thereof, saccharic acid and correspondence thereof, organic acid, inorganic acid, organic salt, inorganic salts, bitter compounds, spices, astringent taste compound, polymer, protein or protein hydrolysate, surfactant, emulsifying agent, flavonoids, alcohols and combination thereof; And wherein this at least a function composition comprises at least a Weight management agent.The specific combination of constituent of improvement sweet taste is disclosed in U.S. Provisional Application case the 60/739th, 302 and 60/739, No. 124.

In a specific concrete example, this at least a function composition may need to handle to incorporate function into through the constituent of sweetening especially.When this function through the constituent of sweetening be water-based and this at least a function composition when being hydrophobicity this processing handle particular importance.The technology of the hydrophobicity constituent being incorporated into the aqueous solution is known by technology personage as one of this skill, and its non-limiting example comprises: homogenizing, packing, emulsion and add stabilization agent, natural gum, etc.

In a specific concrete example, should comprise in the method for the essence stable dispersions of water-based function in the constituent of sweetening for the manufacture of this at least a function composition this at least a function composition was mixed with the constituent that eats of this water-based, to form first dispersion liquid of particle, first dispersion liquid heating of particle and the first dispersion liquid particle that will heat are homogenized, with the function that the obtains water-based constituent through sweetening, the granular size of this at least a function composition that is comprised in this constituent ties up between about 0.1 micron to about 50 microns.The method further is disclosed in U. S. application case the 10/458th, 692 that on October 24th, 2003 and 2005 12 days, 23 bus be you can well imagine out and 11/315, No. 206, and its disclosure is the reference of literary composition in full and for this reason.

Function sweetener constituent and the edible constituent that contains that can be used to provide the health-benefiting that surmounts basic nutrition.For example: this class benefit can comprise and promote the full sensation of appetite, with appetite-suppressing by this and reduce food intake or cause and give birth to heat, to exhaust more multipotency by this.

Description of drawings:

Fig. 1 be in a kind of concrete example according to the present invention Lay Bao Di glycosides A (rebaudioside A) the 1st polymorphic in scattering strength to the powder X-ray diffraction scintigram in the mapping of angle of scattering 2 θ.

Fig. 2 be in a kind of concrete example according to the present invention Lay Bao Di glycosides A the 2nd polymorphic in scattering strength to the powder X-ray diffraction scintigram in the mapping of angle of scattering 2 θ.

Fig. 3 be in a kind of concrete example according to the present invention Lay Bao Di glycosides A 3A polymorphic in scattering strength to the powder X-ray diffraction scintigram in the mapping of angle of scattering 2 θ.

Fig. 4 be in a kind of concrete example according to the present invention Lay Bao Di glycosides A 3B polymorphic in scattering strength to the powder X-ray diffraction scintigram in the mapping of angle of scattering 2 θ.

Fig. 5 be in a kind of concrete example according to the present invention Lay Bao Di glycosides A the 4th polymorphic in scattering strength to the powder X-ray diffraction scintigram in the mapping of angle of scattering 2 θ.

The specific embodiment:

The present invention further specifies by following example, and these examples are not desired the scope in either side restriction the present invention.On the contrary, the technology of this skill is had the knack of the personage and is recognized concrete example, modification and the equivalent thereof that other multiple difference also can be arranged should knowing after the explanation of understanding wherein under the scope departing from the present invention's spirit and/or attached claim not.Unless otherwise, % system by weight.

Example A group

Example A1

Lai Bao Di glycosides A and 3.5% erythrite with every part of inferior extract (～240 milliliters) of about butterfly of 500 milligrams, 400ppm prepare Lai Bao Di glycosides A diet coke (diet cola) beverage (sugariness is equivalent to 10% sucrose).

Example A2

Lai Bao Di glycosides A and 3.5% erythrite with the inferior extract (～240 milliliters) of 500 milligrams every part butterflies, 400ppm prepare the strong happy lemon of Lai Bao Di glycosides A-lime beverage (sugariness is equivalent to 10% sucrose).

Example A3

With 360ppm Lai Bao Di glycosides A/ citrate constituent commercially available Minite Maid orange juice (100% fruit juice product) is cooked dilution in 1: 1.Contain 500 milligrams every part the inferior extract (～240 milliliters) of butterfly and the Lai Bao Di glycosides A (being equivalent to 5% sucrose) of 180ppm in this product.

Example A4

With 360ppm Lai Bao Di glycosides A/ citrate constituent the cool lemon tea product of commercially available nest's strength is done dilution in 1: 1.Contain 500 milligrams every part the inferior extract (～240 milliliters) of butterfly and the Lai Bao Di glycosides A (being equivalent to 5% sucrose) of 180ppm in this product.

Following example B1-B3, C1-C3, D, the specific embodiments of E1-E3 explanation according to the present invention are made the method for the Lai Bao Di glycosides A of purifying:

Example B group

Table 2: the outline of example B1-3

	Thick Lai Bao Di glycosides A (gram)	Ethanol (95%) (milliliter)	Solvent methanol (99%) (milliliter)	Water (milliliter)	Heating T (℃)	Dry T (℃)	Output (gram)	HPLC purity (w/w %)
									B1	400	1200	400	320	50	50	130	98.9
B2	100	320	120	50	30-40	60	72	98.3
									B3	50	160	60	25	～30	60	27.3	98.2

Example B1

Buy thick Lai Bao Di glycosides A (77.4% purity) mixture.Utilize HPLC to identify and quantitative impurity (6.2% stevioside, 5.6% Lai Bao Di glycosides C, 0.6% Lai Bao Di glycosides F, 1.0% other steviol glycoside, 3.0% Lai Bao Di glycosides D, 4.9% Lai Bao Di glycosides B, 0.3% stevia rebaudianum disaccharide glycosides (steviolbioside)) (with dry matrices, water content 4.7%).

With thick Lai Bao Di glycosides A (400 gram), ethanol (95%, 1200 milliliter), methyl alcohol (99%, 400 milliliter) and water (320 milliliters) merging and 50 ℃ of heating 10 minutes.With clear solution be cooled to 22 ℃ totally 16 hours.Leach white crystals, clean secondary and in 50 ℃ of vacuum ovens with ethanol (2 * 200 milliliters, 95%), in the pressure (20 millimeters) of attenuatings time dry 16-24 hour.

The final constituent of the Lai Bao Di glycosides A of purifying (130 gram) comprises 98.91% Lai Bao Di glycosides A, 0.06% stevioside, 0.03% Lai Bao Di glycosides C, 0.12% Lai Bao Di glycosides F, 0.13% other steviol glycoside, 0.1% Lai Bao Di glycosides D, 0.49% Lai Bao Di glycosides B and 0.03% stevia rebaudianum disaccharide glycosides (all by weight) in fact.

Example B2

Buy thick Lai Bao Di glycosides A (80.37%).Identify impurity (but 6.22% stevioside, 2.28% Lai Bao Di glycosides C, 0.35% Dole's glycosides, 0.78% Lai Bao Di glycosides F, 0.72% other steviol glycoside, 3.33% Lai Bao Di glycosides B, 0.07% stevia rebaudianum disaccharide glycosides) (with dry matrices, water content 3.4%) by HPLC.

With thick Lai Bao Di glycosides A (100 gram), ethanol (95%, 320 milliliter), methyl alcohol (99%, 120 milliliter) and water (50 milliliters) merging and 30-40 ℃ of heating 10 minutes.With clear solution be cooled to 22 ℃ totally 16 hours.Leach white crystals, clean secondary with ethanol (2 * 50 milliliters, 95%).With wet cake (88 gram) pulp 16 hours in ethanol (95%, 1320 milliliter), filter the back and clean it with ethanol (95%, 2 * 100 milliliters), in 60 ℃ of vacuum ovens, under the pressure (20 millimeters) of attenuatings dry 16-24 hour.

The final constituent of the Lai Bao Di glycosides A of purifying (72 gram) comprises 98.29% Lai Bao Di glycosides A, 0.03% stevioside, 0.02% Lai Bao Di glycosides C, 0.17% Lai Bao Di glycosides F, 0.06% Lai Bao Di glycosides D and 1.09% Lai Bao Di glycosides B in fact.HPLC does not detect stevia rebaudianum disaccharide glycosides.

Example B3

With thick Lai Bao Di glycosides A (50 gram), ethanol (95%, 160 milliliter), methyl alcohol (99%, 60 milliliter) and water (25 milliliters) merging and about 30 ℃ of heating 10 minutes.With clear solution be cooled to 22 ℃ totally 16 hours.Leach white crystals, clean secondary with ethanol (2 * 25 milliliters, 95%).With wet cake (40 gram) pulp 16 hours in methyl alcohol (99%, 600 milliliter), filter the back and clean secondary with methyl alcohol (99%, 2 * 25 milliliters), in 60 ℃ of vacuum ovens, under the pressure (20 millimeters) of attenuatings dry 16-24 hour.

The final constituent of the Lai Bao Di glycosides A of purifying (27.3 gram) comprises 98.22% Lai Bao Di glycosides A, 0.04% stevioside, 0.04% Lai Bao Di glycosides C, 0.18% Lai Bao Di glycosides F, 0.08% Lai Bao Di glycosides D and 1.03% Lai Bao Di glycosides B in fact.Do not detect stevia rebaudianum disaccharide glycosides by HPLC.

Example C group

Table 3: the outline of example C1-3

Example C1

Mixture, ethanol (95%, 15 milliliter), methyl alcohol (5 milliliters) and the water (3.5 milliliters) of thick Lai Bao Di glycosides A (80.37% purity, 5 gram) merged and be heated to backflow 10 minutes.Clear solution is cooled to 22 ℃ of totally 16 hours and stirrings on one side.Leach the white crystals product, with ethanol: methyl alcohol (5.0 milliliters, 3: 1, volume) mixture cleans secondary and in 50 ℃ of vacuum ovens, pressure (20 millimeters) in attenuating descended dry 16-24 hour, to produce the product (according to HPLC, purity＞99%) of 2.6 gram purifying.

Example C2

Mixture, ethanol (95%, 15 milliliter), methyl alcohol (5 milliliters) and the water (4.0 milliliters) of thick Lai Bao Di glycosides A (80.37% purity, 5 gram) merged and be heated to backflow 10 minutes.Clear solution is cooled to 22 ℃ of totally 16 hours and stirrings on one side.Leach the white crystals product, with ethanol: methyl alcohol (5.0 milliliters, 3: 1, volume) mixture cleans secondary and in 50 ℃ of vacuum ovens, pressure (20 millimeters) in attenuating descended dry 16-24 hour, to produce the product (according to HPLC, purity＞99%) of 2.3 gram purifying.

Example C3

Mixture, ethanol (95%, 16 milliliter), methyl alcohol (6 milliliters) and the water (2.5 milliliters) of thick Lai Bao Di glycosides A (80.37% purity, 5 gram) merged and be heated to backflow 10 minutes.With clear solution be cooled to 22 ℃ totally 2 hours.Begin to occur crystallization during this period.Mixture was stirred 16 hours at room temperature.Leach the white crystals product, with ethanol: methyl alcohol (5.0 milliliters, 8: 3, volume) mixture cleans secondary and in 50 ℃ of vacuum ovens, pressure (20 millimeters) in attenuating descended dry 16-24 hour, to produce the product (according to HPLC, purity＞98%) of 3.2 gram purifying.

Example D

Table 4: the outline of example D

Mixture, ethanol (95%, 160 milliliter) and the water (40 milliliters) of thick Lai Bao Di glycosides A (80.37% purity, 50 gram) merged and be heated to backflow 30 minutes.Allow mixture be cooled to environment temperature 16-24 hour.Leach the white crystals product, clean secondary and in 60 ℃ of vacuum ovens with ethanol (95%, 25 milliliter), in the pressure (20 millimeters) of attenuatings dry 16-24 hour down, to produce 19.8 products (according to HPLC, purity 99.5%) that restrain purifying.

Example E

Table 5: the outline of example E1-3

	Thick Lai Bao Di glycosides A (gram)	Ethanol (95%) (milliliter)	Organic cosolvent (milliliter)	Water (milliliter)	Methanol slurry (milliliter)	Output (gram)	HPLC purity %)
								E1	50	160	Methyl alcohol (60)	25	200	12.7	＞97
E2	50	160	Methyl alcohol (60)	25	300	18.6	＞97
								E3	50	160	Methyl alcohol (06)	25	350	22.2	＞97

Example E1

By combining at mixture, ethanol (95%, 160 milliliter), methyl alcohol (99.8%, 60 milliliter) and the water (25 milliliters) of 22 ℃ of stirrings with thick Lai Bao Di glycosides A (41% purity, 50 grams).White product goes out at 5-20 hour intercrystalline.Mixture was stirred 48 hours again.Leach the white crystals product and clean secondary with ethanol (95%, 25 milliliter).Then, with the wet cake of white crystals product at methyl alcohol (99.8%, 200 milliliters) in pulp 16 hours, filter the back with methyl alcohol (99.8%, 25 milliliters) clean secondary, in 60 ℃ of vacuum ovens, in the pressure (20 millimeters) of attenuatings time dry 16-24 hour, to produce the product (according to HPLC, purity＞97%) of 12.7 gram purifying.

Example E2

By combining at mixture, ethanol (95%, 160 milliliter), methyl alcohol (99.8%, 60 milliliter) and the water (25 milliliters) of 22 ℃ of stirrings with thick Lai Bao Di glycosides A (48% purity, 50 grams).White product goes out at 3-6 hour intercrystalline.Mixture was stirred 48 hours again.Leach the white crystals product and clean secondary with ethanol (95%, 25 milliliter).Then, with the wet cake of white crystals product at methyl alcohol (99.8%, 300 milliliters) in pulp 16 hours, filter the back with methyl alcohol (99.8%, 25 milliliters) clean it, in 60 ℃ of vacuum ovens, in the pressure (20 millimeters) of attenuating dry 16-24 hour down, to produce the product (according to HPLC, purity＞97%) of 18.6 gram purifying.

Example E3

By combining at mixture, ethanol (95%, 160 milliliter), methyl alcohol (99.8%, 60 milliliter) and the water (25 milliliters) of 22 ℃ of stirrings with thick Lai Bao Di glycosides A (55% purity, 50 grams).White product goes out at 15-30 minute intercrystalline.Mixture was stirred 48 hours again.Leach the white crystals product and clean secondary with ethanol (95%, 25 milliliter).Then, with the wet cake of white crystals product at methyl alcohol (99.8%, 350 milliliters) in pulp 16 hours, filter the back with methyl alcohol (99.8%, 25 milliliters) clean secondary, in 60 ℃ of vacuum ovens, in the pressure (20 millimeters) of attenuatings time dry 16-24 hour, to produce the product (according to HPLC, purity＞97%) of 22.2 gram purifying.

Example F

The solution system of Lai Bao Di glycosides A (＞97%, by the HPLC purifying) prepared via mixture (being comprised 12.5 grams, 25% concentrate) in redistilled water, stir under 40 ℃ in 50 milliliters in 5 minutes.Use Lab-Plant spray dryer SD-04 device (Lab-Plant Co., Ltd, West Yorkshire, Britain) that clear solution is carried out spray-drying immediately, to form noncrystalline shape Lai Bao Di glycosides A polymorph.Solution is sent in the nozzle-type atomizer by feed pump, by the auxiliary of fixing nitrogen/air stream it is atomized into the drop spraying.In hothouse, under controlled temperature conditions (about 90 to about 97 ℃) and flow conditions, moisture is evaporated from drop, to form dried particles.With this dried powder (11-12 gram, H ₂O 6.74%) continue to discharge and be collected in the bottle from hothouse.After measured, solubility is＞35.0% in its water at room temperature.

Example G group

Carry out the perceptual evaluation of sample prepared in the example G group according to following planning of experiments (being similar to above-mentioned).In the planning of experiments of this test, none sample is swallowed.After the gustation all samples are spued and with water Rinse mouth.In case when feeling maximum sugariness, sample is spued and with water Rinse mouth, the sweet variation of focal attention is 3-4 minute behind the Rinse mouth, measures the speed (" sweet taste is to be continued ") of sweet taste decline.After having tasted sample, chew salty Oyster biscuit, with water Rinse mouth, reattempt next sample at least after 5 minutes again.Perceptual evaluation expert by a small group food and beverage utilizes the lasting situation of following gage assessment sweet taste: 0=does not have sweet taste to be continued, the 1=sweet taste continues extremely slight, and the 2=sweet taste continues slight, and the sweet taste of 3=moderate continues, the sweet taste that 4=is suitable strong continues, and the strong sweet taste of 5=continues.

" sweet taste continues " degree by the sucrose of this planning of experiments observation is defined as 0.It is 5 that the sweet taste of the REBA control group sample of 500ppm continues level definition.Attempt experiment sample by identical planning of experiments, between each sample forever the at interval enough time so that sensory system can be really balance once again.Allow and encourage to taste again at experimental session.

Relatively the taste test ties up to two control groups and adds and carries out the test that sweet taste begins and/or sweet taste continues between the additive of improveing sweet taste.

The control group sample

REBA is a kind of natural non-caloric sweetener, and it has the sweet taste starting velocity that extremely pure taste changes shape exterior feature (that is, only pleasantly sweet) and can accept, but compares down with carbohydrate sweetening agents, and continuing of its sweet taste is then quite obvious.

The assessment modulation treatment continues the change effect of situation to the sweet taste (being equivalent to person in strong happy lemon-lime beverage) of the 400ppmREBA in citric acid/potassium citrate constituent (being equivalent to 8 gram sucrose).It is 5 that the sweet taste of this measured solution continues rank.

8 gram sugar are dissolved in 100 milliliters of citrate buffers.It is 0 that the sweet taste of this measured control group sample continues rank.

Following example G1-51 is illustrated in the combination of Lai Bao Di glycosides A and the constituent of improvement sweet taste in the present invention's the specific embodiments:

Example G1

400ppmREBA is dissolved in citric acid/potassium citrate constituent (is equivalent to person in strong happy lemon-lime beverage).Then, the trehalose with 1250ppm mixes with base soln.It is 2 that the sweet taste of this measured solution continues rank.

Example G2

400ppmREBA is dissolved in citric acid/potassium citrate constituent (is equivalent to person in strong happy lemon-lime beverage).Then, the few candy of the fruit of 10,000ppm (55%) is mixed with base soln.It is 3 that the sweet taste of this measured solution continues rank.

Example G3

400ppmREBA is dissolved in citric acid/potassium citrate constituent (is equivalent to person in strong happy lemon-lime beverage).Then, the Senegal's Arabic gum with 200ppm mixes with base soln.It is 3 that the sweet taste of this measured solution continues rank.

Example G4

400ppmREBA is dissolved in citric acid/potassium citrate constituent (is equivalent to person in strong happy lemon-lime beverage).Then, the beta-schardinger dextrin-with 2,500ppm mixes with base soln.It is 3 that the sweet taste of this measured solution continues rank.

Example G5

400ppmREBA is dissolved in citric acid/potassium citrate constituent (is equivalent to person in strong happy lemon-lime beverage).Then, the glycerine with 5,000ppm mixes with base soln.It is 3 that the sweet taste of this measured solution continues rank.

Example G6

400ppmREBA is dissolved in citric acid/potassium citrate constituent (is equivalent to person in strong happy lemon-lime beverage).Then, the Fibersol-2 with 2,500ppm mixes with base soln.It is 1 that the sweet taste of this measured solution continues rank.

Example G7

400ppmREBA is dissolved in citric acid/potassium citrate constituent (is equivalent to person in strong happy lemon-lime beverage).Then, the collagen (the not gelatin of seasoning) with 125ppm mixes with base soln.It is 2 that the sweet taste of this measured solution continues rank.This temper is considered to have the taste profile like sugar.

Example G8

400ppmREBA is dissolved in citric acid/potassium citrate constituent (is equivalent to person in strong happy lemon-lime beverage).Then, the collagen (the not gelatin of seasoning) with 2,000ppm mixes with base soln.It is 3 that the sweet taste of this measured solution continues rank.This temper is considered to have the taste profile like sugar.

Example G9

400ppmREBA is dissolved in citric acid/potassium citrate constituent (is equivalent to person in strong happy lemon-lime beverage).Then, the D-Tagatose with 10,000ppm mixes with base soln.It is 2 that the sweet taste of this measured solution continues rank.

Example G10

400ppmREBA is dissolved in citric acid/potassium citrate constituent (is equivalent to person in strong happy lemon-lime beverage).Then, the sodium chloride with 150ppm mixes with base soln.It is 3 that the sweet taste of this measured solution continues rank.

Example G11

400ppmREBA is dissolved in citric acid/potassium citrate constituent (is equivalent to person in strong happy lemon-lime beverage).Then, the potassium chloride with 150ppm mixes with base soln.It is 3 that the sweet taste of this measured solution continues rank.

Example G12

400ppmREBA is dissolved in citric acid/potassium citrate constituent (is equivalent to person in strong happy lemon-lime beverage).Then, the potassium dihydrogen phosphate with 300ppm mixes with base soln.It is 3 that the sweet taste of this measured solution continues rank.

Example G13

With 500ppmREBA be dissolved in 1 liter of carbon dioxide gas soaked in, add phosphoric acid, 75% up to the pH value between 2.4 and 2.5.Then, with 10,000ppm to 20, the KH of 000ppm ₂PO ₄Mix with base soln.It is 2 that the sweet taste of this measured solution continues rank.

Example G14

400ppmREBA is dissolved in citric acid/potassium citrate constituent (is equivalent to person in strong happy lemon-lime beverage).Then, the gluconic acid sodium salt with 500ppm mixes with base soln.It is 4 that the sweet taste of this measured solution continues rank.

Example G15

400ppmREBA is dissolved in citric acid/potassium citrate constituent (is equivalent to person in strong happy lemon-lime beverage).Then, the potassium tartrate monohydrate with 125-500ppm mixes with base soln.It is 3 that the sweet taste of this measured solution continues rank.

Example G16

400ppmREBA is dissolved in citric acid/potassium citrate constituent (is equivalent to person in strong happy lemon-lime beverage).Then, the sodium tartrate dihydrate with 500ppm mixes with base soln.It is 2 that the sweet taste of this measured solution continues rank.

Example G17

400ppmREBA is dissolved in citric acid/potassium citrate constituent (is equivalent to person in strong happy lemon-lime beverage).Then, with the glucoheptonic acid of 310-1250ppm, sodium salt mixes with base soln.It is 2 that the sweet taste of this measured solution continues rank.

Example G18

400ppmREBA is dissolved in citric acid/potassium citrate constituent (is equivalent to person in strong happy lemon-lime beverage).Then, the L-sodium lactate with 250-500ppm mixes with base soln.It is 3 that the sweet taste of this measured solution continues rank.This temper is considered to have the taste profile like sugar.

Example G19

400ppmREBA is dissolved in citric acid/potassium citrate constituent (is equivalent to person in strong happy lemon-lime beverage).Then, the L-sodium lactate with 1,000ppm mixes with base soln.It is 2 that the sweet taste of this measured solution continues rank.This temper is considered to have the taste profile like sugar.

Example G20

400ppmREBA is dissolved in citric acid/potassium citrate constituent (is equivalent to person in strong happy lemon-lime beverage).Then, the malic acid with 600-800ppm mixes with base soln.It is 3 that the sweet taste of this measured solution continues rank.

Example G21

400ppmREBA is dissolved in citric acid/potassium citrate constituent (is equivalent to person in strong happy lemon-lime beverage).Then, the hydroxycitric acid with 500ppm mixes with base soln.It is 3 that the sweet taste of this measured solution continues rank.

Example G22

400ppmREBA is dissolved in citric acid/potassium citrate constituent (is equivalent to person in strong happy lemon-lime beverage).Then, the salicylic acid with 500ppm mixes with base soln.It is 3 that the sweet taste of this measured solution continues rank.

Example G23

400ppmREBA is dissolved in citric acid/potassium citrate constituent (is equivalent to person in strong happy lemon-lime beverage).Then, the salicylic acid with 1,000ppm mixes with base soln.It is 2 that the sweet taste of this measured solution continues rank.

Example G24

400ppmREBA is dissolved in citric acid/potassium citrate constituent (is equivalent to person in strong happy lemon-lime beverage).Then, the caffeic acid with 112ppm mixes with base soln.It is 1 that the sweet taste of this measured solution continues rank.

Example G25

400ppmREBA is dissolved in citric acid/potassium citrate constituent (is equivalent to person in strong happy lemon-lime beverage).Then, the butanedioic acid with 250ppm mixes with base soln.It is 3 that the sweet taste of this measured solution continues rank.

Example G26

400ppmREBA is dissolved in citric acid/potassium citrate constituent (is equivalent to person in strong happy lemon-lime beverage).Then, citric acid/malic acid that 80: 20 (w/w) compared mixes with base soln.It is 4 that the sweet taste of this measured solution continues rank.

Example G27

400ppmREBA is dissolved in citric acid/potassium citrate constituent (is equivalent to person in strong happy lemon-lime beverage).Then, with 2 of 125ppm, the 4-dihydroxy-benzoic acid mixes with base soln.It is 2 that the sweet taste of this measured solution continues rank.

Example G28

400ppmREBA is dissolved in citric acid/potassium citrate constituent (is equivalent to person in strong happy lemon-lime beverage).Then, with 2 of 250ppm, the 4-dihydroxy-benzoic acid mixes with base soln.It is 1 that the sweet taste of this measured solution continues rank.

Example G29

400ppmREBA is dissolved in citric acid/potassium citrate constituent (is equivalent to person in strong happy lemon-lime beverage).Then, the D/L alanine with 100ppm mixes with base soln.It is 3 that the sweet taste of this measured solution continues rank.

Example G30

400ppmREBA is dissolved in citric acid/potassium citrate constituent (is equivalent to person in strong happy lemon-lime beverage).Then, the theanine with 100ppm mixes with base soln.It is 1 that the sweet taste of this measured solution continues rank.

Example G31

400ppmREBA is dissolved in citric acid/potassium citrate constituent (is equivalent to person in strong happy lemon-lime beverage).Then, with 5,000ppm to 10, the glycine of 000ppm mixes with base soln.It is 3 that the sweet taste of this measured solution continues rank.

Example G32

400ppmREBA is dissolved in citric acid/potassium citrate constituent (is equivalent to person in strong happy lemon-lime beverage).Then, the creatine with 2,500ppm mixes with base soln.It is 2 that the sweet taste of this measured solution continues rank.This temper is considered to have the taste profile like sugar.

Example G33

400ppmREBA is dissolved in citric acid/potassium citrate constituent (is equivalent to person in strong happy lemon-lime beverage).Then, with 620ppm to 5, the L-serine of 000ppm mixes with base soln.It is 2 that the sweet taste of this measured solution continues rank.This temper is considered to have the taste profile like sugar.

Example G34

400ppmREBA is dissolved in citric acid/potassium citrate constituent (is equivalent to person in strong happy lemon-lime beverage).Then, with 1,250ppm to 2, the aminoglucose hydrochloride of 500ppm mixes with base soln.It is 3 that the sweet taste of this measured solution continues rank.This temper is considered to have the taste profile like sugar.

Example G35

400ppmREBA is dissolved in citric acid/potassium citrate constituent (is equivalent to person in strong happy lemon-lime beverage).Then, with 2,500ppm to 5, the ox courage matter of 000ppm is mixed with base soln.It is 3 that the sweet taste of this measured solution continues rank.

Example G36

400ppmREBA is dissolved in citric acid/potassium citrate constituent (is equivalent to person in strong happy lemon-lime beverage).Then, with 1,000ppm to 2, the polypropylene glycol algae acidulants (PGA) of 000ppm is mixed with base soln.It is 5 that the sweet taste of this measured solution continues rank.This temper is considered to have the taste profile like sugar.

Example G37

Prepare two kinds of solution.In each solution, 400ppmREBA is dissolved in citric acid/potassium citrate constituent (is equivalent to person in strong happy lemon-lime beverage).Then, the solubility rice gluten with 78ppm to 156ppm and 1,250ppm mixes with base soln out of the ordinary.It is 3 that the sweet taste of these measured solution continues rank.This temper is considered to have the taste profile like sugar.

Example G38

400ppmREBA is dissolved in citric acid/potassium citrate constituent (is equivalent to person in strong happy lemon-lime beverage).Then, the solubility rice gluten with 312ppm to 625ppm mixes with base soln.It is 2 that the sweet taste of this measured solution continues rank.This temper is considered to have the taste profile like sugar.

Example G39

400ppmREBA is dissolved in citric acid/potassium citrate constituent (is equivalent to person in strong happy lemon-lime beverage).Then, the naringin with 25ppm mixes with base soln.It is 2 that the sweet taste of this measured solution continues rank.

Example G40

400ppmREBA is dissolved in citric acid/potassium citrate constituent (is equivalent to person in strong happy lemon-lime beverage).Then, the quinine of 1.2ppm is mixed with base soln.It is 4 that the sweet taste of this measured solution continues rank.

Example G41

400ppmREBA is dissolved in citric acid/potassium citrate constituent (is equivalent to person in strong happy lemon-lime beverage).Then, with the rutin sophorin Sanmelin through the enzyme upgrading of 125ppm ^TMAO (San-Ei GenF.F.I. company, Osaka, Japan) mixes with base soln.It is 4 that the sweet taste of this measured solution continues rank.This temper is considered to have the taste profile like sugar.

Example G42

400ppmREBA is dissolved in citric acid/potassium citrate constituent (is equivalent to person in strong happy lemon-lime beverage).Then, with the rutin sophorin Sanmelin through the enzyme upgrading of 250ppm ^TMAO (San-Ei GenF.F.I. company, Osaka, Japan) mixes with base soln.It is 3 that the sweet taste of this measured solution continues rank.This temper is considered to have the taste profile like sugar.

Example G43

400ppmREBA is dissolved in citric acid/potassium citrate constituent (is equivalent to person in strong happy lemon-lime beverage).Then, spending 1.2ppm green in vain thousand layers of alcohol mixes with base soln.It is 2 that the sweet taste of this measured solution continues rank.

Example G44

400ppmREBA is dissolved in citric acid/potassium citrate constituent (is equivalent to person in strong happy lemon-lime beverage).Then, the Grape Skin extract with 625ppm mixes with base soln.It is 4 that the sweet taste of this measured solution continues rank.This temper is considered to have the taste profile like sugar.

Example G45

400ppmREBA is dissolved in citric acid/potassium citrate constituent (is equivalent to person in strong happy lemon-lime beverage).Then, with the Symrise of 625ppm ^TMNatural flavour mountaineous blindage (the Symrise of sweetener 164126 ^TM, Holzminden, Germany) mix with base soln.It is 4 that the sweet taste of this measured solution continues rank.This temper is considered to have the taste profile like sugar.

Example G46

400ppmREBA is dissolved in citric acid/potassium citrate constituent (is equivalent to person in strong happy lemon-lime beverage).Then, with 1,250ppm to 2, the Symrise of 500ppm ^TMNatural flavour mountaineous blindage (the Symrise of sweetener 164126 ^TM, Holzminden, Germany) mix with base soln.It is 3 that the sweet taste of this measured solution continues rank.This temper is considered to have the taste profile like sugar.

Example G47

400ppmREBA is dissolved in citric acid/potassium citrate constituent (is equivalent to person in strong happy lemon-lime beverage).Then, with the natural A dvantage of 2ppm ^TMBitter taste blocking agent 9 (Natural Advantage, Freehold, New Jersey, The United States) mixes with base soln.It is 2 that the sweet taste of this measured solution continues rank.This temper is considered to have the taste profile like sugar.

Example G48

400ppmREBA is dissolved in citric acid/potassium citrate constituent (is equivalent to person in strong happy lemon-lime beverage).Then, with the natural A dvantage of 1ppm to 2ppm ^TMBitter taste blocking agent 2 (NauralAdvantage, Freehold, New Jersey, The United States) mixes with base soln.It is 2 that the sweet taste of this measured solution continues rank.

Example G49

400ppmREBA is dissolved in citric acid/potassium citrate constituent (is equivalent to person in strong happy lemon-lime beverage).Then, with the natural A dvantage of 2ppm ^TMBitter taste blocking agent 1 (Naural Advantage, Freehold, New Jersey, The United States) mixes with base soln.It is 3 that the sweet taste of this measured solution continues rank.

Example G50

400ppmREBA is dissolved in citric acid/potassium citrate constituent (is equivalent to person in strong happy lemon-lime beverage).Then, with the natural A dvantage of 4ppm to 8ppm ^TMBitter taste blocking agent 10 (NaturalAdvantage, Freehold, New Jersey, The United States) mixes with base soln.It is 2 that the sweet taste of this measured solution continues rank.

Example G51

400ppmREBA is dissolved in citric acid/potassium citrate constituent (is equivalent to person in strong happy lemon-lime beverage).Then, the AMP with 25ppm mixes with base soln.It is 3 that the sweet taste of this measured solution continues rank.

Example H group

Constituent and the REBA solution that to improve sweet taste merge to measure its effect lasting to sweet taste.Screening original samples or other dilution are to identify the just concentration of exceeded threshold (this literary composition is defined as " near the concentration of threshold value ").Assessment near the interpolations concentration of threshold value, 6-to 100-doubly high interpolations concentration (depending on taste difference intensity) and median add concentration (point among nearly threshold concentration and high interpolation concentration), to measure its influence lasting to the sweet taste of REBA solution.

The temper of the 500ppmREBA (with phosphoric acid furnishing pH2.5 or with citric acid and potassium citrate furnishing pH3.1) of preparation in phosphoric acid solution (75%) adds the additive of three kinds of concentration again.

Then, utilize the planning of experiments described in the example G group to carry out perceptual evaluation, continue situation with the sweet taste of assessment REBA solution.

Control group

With 500ppmREBA be dissolved in 1 liter of carbon dioxide gas soaked in, add phosphoric acid (75%) up to the pH value between 2.4 and 2.5.It is 5 that the sweet taste of this measured control group sample continues rank.

With 10 gram sugar be dissolved in 100 milliliters of carbon dioxide gas soaked in, add phosphoric acid (75%) up to the pH value between 2.4 and 2.5.It is 0 that the sweet taste of this measured control group sample continues rank.

The Lai Bao Di glycosides A of the specific embodiments of following example H1-41 explanation according to the present invention and the combination of the constituent of improvement sweet taste:

Example H1

With 500ppmREBA be dissolved in 1 liter of carbon dioxide gas soaked in, add phosphoric acid (75%) up to the pH value between 2.4 and 2.5.Then, the D-fructose with 5,000ppm mixes with base soln.It is 3 that the sweet taste of this measured solution continues rank.This temper is considered to have the taste profile like sugar.

Example H2

With 500ppmREBA be dissolved in 1 liter of carbon dioxide gas soaked in, add phosphoric acid (75%) up to the pH value between 2.4 and 2.5.Then, the few candy of the fruit of 1,000ppm (55%) is mixed with base soln.It is 3 that the sweet taste of this measured solution continues rank.This temper is considered to have the taste profile like sugar.

Example H3

With 500ppmREBA be dissolved in 1 liter of carbon dioxide gas soaked in, add phosphoric acid (75%) up to the pH value between 2.4 and 2.5.Then, the D-fructose with 5,000ppm mixes with base soln.It is 2 that the sweet taste of this measured solution continues rank.

Example H4

With 500ppmREBA be dissolved in 1 liter of carbon dioxide gas soaked in, add phosphoric acid (75%) up to the pH value between 2.4 and 2.5.Then, with the KCl of 450ppm and the KH of 680ppm ₂PO ₄Mix with base soln.It is 3 that the sweet taste of this measured solution continues rank.This temper is considered to have the taste profile like sugar.

Example H5

With 500ppmREBA be dissolved in 1 liter of carbon dioxide gas soaked in, add phosphoric acid (75%) up to the pH value between 2.4 and 2.5.Then, with 250ppm to 2, the Potassium Benzoate of 500ppm mixes with base soln.It is 4 that the sweet taste of this measured solution continues rank.

Example H6

With 500ppmREBA be dissolved in 1 liter of carbon dioxide gas soaked in, add phosphoric acid (75%) up to the pH value between 2.4 and 2.5.Then, the malic acid with 150ppm to 200ppm mixes with base soln.It is 3 that the sweet taste of this measured solution continues rank.

Example H7

With 500ppmREBA be dissolved in 1 liter of carbon dioxide gas soaked in, add phosphoric acid (75%) up to the pH value between 2.4 and 2.5.Then, the citric acid with 50ppm to 200ppm mixes with base soln.It is 3 that the sweet taste of this measured solution continues rank.

Example H8

With 500ppmREBA be dissolved in 1 liter of carbon dioxide gas soaked in, add phosphoric acid (75%) up to the pH value between 2.4 and 2.5.Then, the citric acid with 1,171ppm mixes with base soln.It is 3 that the sweet taste of this measured solution continues rank.

Example H9

With 500ppmREBA be dissolved in 1 liter of carbon dioxide gas soaked in, add phosphoric acid (75%) up to the pH value between 2.4 and 2.5.Then, with 50ppm to 1, the aliphatic acid of 400ppm mixes with base soln.It is 3 that the sweet taste of this measured solution continues rank.This temper is considered to have the taste profile like sugar.

Example H10

With 500ppmREBA be dissolved in 1 liter of carbon dioxide gas soaked in, add phosphoric acid (75%) up to the pH value between 2.4 and 2.5.Then, the aliphatic acid with 1,400ppm mixes with base soln.It is 2 that the sweet taste of this measured solution continues rank.This temper is considered to have the taste profile like sugar.

Example H11

With 500ppmREBA be dissolved in 1 liter of carbon dioxide gas soaked in, add phosphoric acid (75%) up to the pH value between 2.4 and 2.5.Then, the 6.2mM phosphoric acid with 608ppm mixes with base soln.It is 1 that the sweet taste of this measured solution continues rank.

Example H12

With 500ppmREBA be dissolved in 1 liter of carbon dioxide gas soaked in, add phosphoric acid (75%) up to the pH value between 2.4 and 2.5.Then, the 6.8mM phosphoric acid with 666ppm mixes with base soln.It is 1 that the sweet taste of this measured solution continues rank.

Example H13

With 500ppmREBA be dissolved in 1 liter of carbon dioxide gas soaked in, add phosphoric acid (75%) up to the pH value between 2.4 and 2.5.Then, with 500ppm to 2, the Potassium Benzoate of 000ppm mixes with base soln.It is 4 that the sweet taste of this measured solution continues rank.

Example H14

With 500ppmREBA be dissolved in 1 liter of carbon dioxide gas soaked in, add phosphoric acid (75%) up to the pH value between 2.4 and 2.5.Then, the L-butyrine with 5,000ppm mixes with base soln.It is 3 that the sweet taste of this measured solution continues rank.This temper is considered to have the taste profile like sugar.

Example H15

With 500ppmREBA be dissolved in 1 liter of carbon dioxide gas soaked in, add phosphoric acid (75%) up to the pH value between 2.4 and 2.5.Then, the 4-hydroxyl-L-proline with 5,000ppm mixes with base soln.It is 3 that the sweet taste of this measured solution continues rank.This temper is considered to have the taste profile like sugar.

Example H16

With 500ppmREBA be dissolved in 1 liter of carbon dioxide gas soaked in, add phosphoric acid (75%) up to the pH value between 2.4 and 2.5.Then, the L-glutamine with 5,000ppm mixes with base soln.It is 4 that the sweet taste of this measured solution continues rank.This temper is considered to have the taste profile like sugar.

Example H17

With 500ppmREBA be dissolved in 1 liter of carbon dioxide gas soaked in, add phosphoric acid (75%) up to the pH value between 2.4 and 2.5.Then, the glycine with 15,000ppm mixes with base soln.It is 1 that the sweet taste of this measured solution continues rank.This temper is considered to have the taste profile like sugar.

Example H18

With 500ppmREBA be dissolved in 1 liter of carbon dioxide gas soaked in, add phosphoric acid (75%) up to the pH value between 2.4 and 2.5.Then, the glycine with 3,750ppm mixes with base soln.It is 3.5 that the sweet taste of this measured solution continues rank.This temper is considered to have the taste profile like sugar.

Example H19

With 500ppmREBA be dissolved in 1 liter of carbon dioxide gas soaked in, add phosphoric acid (75%) up to the pH value between 2.4 and 2.5.Then, the glycine with 7,000ppm mixes with base soln.It is 2 that the sweet taste of this measured solution continues rank.This temper is considered to have the taste profile like sugar.

Example H20

With 500ppmREBA be dissolved in 1 liter of carbon dioxide gas soaked in, add phosphoric acid (75%) up to the pH value between 2.4 and 2.5.Then, the L-alanine with 5,000ppm mixes with base soln.It is 2 that the sweet taste of this measured solution continues rank.This temper is considered to have the taste profile like sugar.

Example H21

Prepare two kinds of solution.In each solution, with 500ppmREBA be dissolved in 1 liter of carbon dioxide gas soaked in, add phosphoric acid (75%) up to the pH value between 2.4 and 2.5.Then, with 2,500ppm and 7,000ppm to 10, the L-alanine of 000ppm mixes with base soln out of the ordinary.It is 3 that the sweet taste of these measured solution continues rank.This temper is considered to have the taste profile like sugar.

Example H22

Prepare two kinds of solution.In each solution, with 500ppmREBA be dissolved in 1 liter of carbon dioxide gas soaked in, add phosphoric acid (75%) up to the pH value between 2.4 and 2.5.Then, the Beta-alanine with 2,500ppm and 10,000ppm mixes with base soln out of the ordinary.It is 2 that the sweet taste of these measured solution continues rank.This temper is considered to have the taste profile like sugar.

Example H23

With 500ppmREBA be dissolved in 1 liter of carbon dioxide gas soaked in, add phosphoric acid (75%) up to the pH value between 2.4 and 2.5.Then, the Beta-alanine with 5,000ppm mixes with base soln.It is 3 that the sweet taste of this measured solution continues rank.This temper is considered to have the taste profile like sugar.

Example H24

With 500ppmREBA be dissolved in 1 liter of carbon dioxide gas soaked in, add phosphoric acid (75%) up to the pH value between 2.4 and 2.5.Then, the glycine of 5,000ppm and the L-alanine of 2,500ppm are mixed with base soln out of the ordinary.It is 2 that the sweet taste of this measured solution continues rank.This temper is considered to have the taste profile like sugar.

Example H25

With 500ppmREBA be dissolved in 1 liter of carbon dioxide gas soaked in, add phosphoric acid (75%) up to the pH value between 2.4 and 2.5.Then, the glycine of 3,750ppm and the L-alanine of 3,750ppm are mixed with base soln.It is 2 that the sweet taste of this measured solution continues rank.This temper is considered to have the taste profile like sugar.

Example H26

With 500ppmREBA be dissolved in 1 liter of carbon dioxide gas soaked in, add phosphoric acid (75%) up to the pH value between 2.4 and 2.5.Then, the L-alanyl-L-glutamine with 7,500ppm mixes with base soln.It is 3 that the sweet taste of this measured solution continues rank.This temper is considered to have the taste profile like sugar.

Example H27

With 500ppmREBA be dissolved in 1 liter of carbon dioxide gas soaked in, add phosphoric acid (75%) up to the pH value between 2.4 and 2.5.Then, with the glycine of 15,000ppm and the KAl (SO of 375ppm ₄) ₂12H ₂O (alum) mixes with base soln.It is 2 that the sweet taste of this measured solution continues rank.This temper is considered to have the taste profile like sugar.

Example H28

With 500ppmREBA be dissolved in 1 liter of carbon dioxide gas soaked in, add phosphoric acid (75%) up to the pH value between 2.4 and 2.5.Then, the urea of 1,500ppm and the sodium chloride of 584ppm are mixed with base soln.It is 3 that the sweet taste of this measured solution continues rank.This temper is considered to have the taste profile like sugar.

Example H29

With 500ppmREBA be dissolved in 1 liter of carbon dioxide gas soaked in, add phosphoric acid (75%) up to the pH value between 2.4 and 2.5.Then, with the glycine of 3,750ppm and 60ppm to 90ppm poly--L-α-lysine mixes with base soln.It is 3 that the sweet taste of this measured solution continues rank.This temper is considered to have the taste profile like sugar.

Example H30

With 500ppmREBA be dissolved in 1 liter of carbon dioxide gas soaked in, add phosphoric acid (75%) up to the pH value between 2.4 and 2.5.Then, with the glycine of 3,750ppm and 10ppm poly--L-ε-lysine mixes with base soln.It is 3 that the sweet taste of this measured solution continues rank.This temper is considered to have the taste profile like sugar.

Example H31

With 500ppmREBA be dissolved in 1 liter of carbon dioxide gas soaked in, add phosphoric acid (75%) up to the pH value between 2.4 and 2.5.Then, the glycine of 3,750ppm and the potassium chloride of 119ppm are mixed with base soln.It is 4 that the sweet taste of this measured solution continues rank.This temper is considered to have the taste profile like sugar.

Example H32

With 500ppmREBA be dissolved in 1 liter of carbon dioxide gas soaked in, add phosphoric acid (75%) up to the pH value between 2.4 and 2.5.Then, the glycine of 15,000ppm and the potassium chloride of 239ppm are mixed with base soln.It is 2 that the sweet taste of this measured solution continues rank.This temper is considered to have the taste profile like sugar.

Example H33

With 500ppmREBA be dissolved in 1 liter of carbon dioxide gas soaked in, add phosphoric acid (75%) up to the pH value between 2.4 and 2.5.Then, the glycine of 3,750ppm and the sodium chloride of 238ppm are mixed with base soln.It is 4 that the sweet taste of this measured solution continues rank.This temper is considered to have the taste profile like sugar.

Example H34

With 500ppmREBA be dissolved in 1 liter of carbon dioxide gas soaked in, add phosphoric acid (75%) up to the pH value between 2.4 and 2.5.Then, the glycine of 3,750ppm, the NaCl of 43ppm and the KCl of 51ppm are mixed with base soln.It is 4 that the sweet taste of this measured solution continues rank.This temper is considered to have the taste profile like sugar.

Example H35

With 500ppmREBA be dissolved in 1 liter of carbon dioxide gas soaked in, add phosphoric acid (75%) up to the pH value between 2.4 and 2.5.Then, the glycine of 15,000ppm and the gluconic acid sodium salt of 501ppm are mixed with base soln.It is 2 that the sweet taste of this measured solution continues rank.This temper is considered to have the taste profile like sugar.

Example H36

With 500ppmREBA be dissolved in 1 liter of carbon dioxide gas soaked in, add phosphoric acid (75%) up to the pH value between 2.4 and 2.5.Then, the L-alanine of 2,500ppm and the fructose of 5,000ppm are mixed with base soln.It is 4 that the sweet taste of this measured solution continues rank.This temper is considered to have the taste profile like sugar.

Example H37

With 500ppmREBA be dissolved in 1 liter of carbon dioxide gas soaked in, add phosphoric acid (75%) up to the pH value between 2.4 and 2.5.Then, the glycine of 3,750ppm and the erythrite of 35,000ppm are mixed with base soln.It is 2 that the sweet taste of this measured solution continues rank.This temper is considered to have the taste profile like sugar.

Example H38

With 500ppmREBA be dissolved in 1 liter of carbon dioxide gas soaked in, add phosphoric acid (75%) up to the pH value between 2.4 and 2.5.Then, with the erythrite, 3 of 35,000ppm, the KH of the glycine of 750ppm, the KCl of 450ppm, 680ppm ₂PO ₄And the Choline Chloride of 1,175ppm mixes with base soln.It is 1 that the sweet taste of this measured solution continues rank.This temper is considered to have the taste profile like sugar.

Example H39

With 500ppmREBA be dissolved in 1 liter of carbon dioxide gas soaked in, add phosphoric acid (75%) up to the pH value between 2.4 and 2.5.Then, with the L-alanine, 5 of 2,500ppm, the fructose of 000ppm and the erythrite of 35,000ppm mix with base soln.It is 4 that the sweet taste of this measured solution continues rank.This temper is considered to have the taste profile like sugar.

Example H40

With 500ppmREBA be dissolved in 1 liter of carbon dioxide gas soaked in, add phosphoric acid (75%) up to the pH value between 2.4 and 2.5.Then, with the erythrite, 3 of 35,000ppm, the KH of the glycine of 750ppm, the KCl of 450ppm and 680ppm ₂PO ₄Mix with base soln.It is 4 that the sweet taste of this measured solution continues rank.This temper is considered to have the taste profile like sugar.

Example H41

With 360ppmREBA be dissolved in 1 liter of carbon dioxide gas soaked in, add phosphoric acid (75%) up to the pH value between 2.4 and 2.5.Then, the Fibergum of 400ppm and the erythrite of 35,000ppm are mixed with base soln.It is 2 that the sweet taste of this measured solution continues rank.

Though the present invention describes in detail its specific concrete example, the technology of this skill is had the knack of the personage can envision these concrete examples easily after understanding aforementioned content replacement system, variation and equivalent.Therefore, the present invention's scope should define according to appended thereafter claim and any equivalent thereof.

Claims

1. function sweetener constituent, it comprises at least a Weight management agent, Lay Bao Di glycosides A and erythrite, wherein:

Described Lai Bao Di glycosides A have with dry weight basis greater than 80% purity and

The ratio of described Lai Bao Di glycosides A and erythrite is 1: 4 to 1: 800.

2. function sweetener constituent according to claim 1, wherein said Lai Bao Di glycosides A have with dry weight basis greater than 95% purity.

3. function sweetener constituent according to claim 1, the ratio of wherein said Lai Bao Di glycosides A and erythrite is 1: 20 to 1: 600.

4. function sweetener constituent according to claim 1, the ratio of wherein said Lai Bao Di glycosides A and erythrite is 1: 50 to 1: 300.

5. function sweetener constituent according to claim 1, the ratio of wherein said Lai Bao Di glycosides A and erythrite is 1: 75 to 1: 150.

6. function sweetener constituent according to claim 1, wherein said at least a Weight management agent is appetite inhibitor and/or heat production agent, and described appetite inhibitor and/or heat production agent are selected from by at least a huge nutrients, at least a herbaceous plant extract, at least a exophytic hormone and its group of forming with Weight management effect.

7. function sweetener constituent according to claim 6, wherein said huge nutrients is selected from by protein, carbohydrate, dietary fat and its group of forming.

8. function sweetener constituent according to claim 6, wherein said herbaceous plant extract is selected from by polyphenol, HCA, gymnema sylvestre, kola nut, bitter orange, horse black pigment used by women in ancient times to paint their eyebrows, Ghana's cereal, Guarana, green tea, myrrh, balsam tree lipid, 'Heijialun ' seed oil, green tea, and the extract of subgenus, milkweed, inferior arhat genus, Camellia and the group that its combination is formed are finished in butterfly subgenus, leopard Pittosporum, Europe.

9. the function sweetener constituent of stating according to claim 6, wherein said at least a exophytic hormone is selected from by CCK (CCK), peptide YY, hungry signal hormone, bombesin and gastrin and disengages peptide (GRP), intestines inhibin, apolipoprotein A-1 V, glucagon-like peptide 1 (GLP-1), islet amyloid albumen, growth hormone inhibitor, leptin and its group of forming.

10. beverage that comprises the described function sweetener of claim 1 constituent, wherein said beverage is selected from the group of being made up of noncarbonated beverage products and soda.

11. a function is through the sweetening constituent, but it comprises constituent and the function sweetener constituent of sweetening, wherein said function sweetener constituent comprises at least a Weight management agent, Lay Bao Di glycosides A and erythrite, wherein:

The ratio of described Lai Bao Di glycosides A and erythrite is 1: 4 to 1: 800.

12. function according to claim 11 is through the sweetening constituent, wherein said Lai Bao Di glycosides A has with dry weight basis greater than 95% purity.

13. function according to claim 11 is through the sweetening constituent, the ratio of wherein said Lai Bao Di glycosides A and erythrite is 1: 20 to 1: 600.

14. function according to claim 11 is through the sweetening constituent, the ratio of wherein said Lai Bao Di glycosides A and erythrite is 1: 50 to 1: 300.

15. function according to claim 11 is through the sweetening constituent, the ratio of wherein said Lai Bao Di glycosides A and erythrite is 1: 75 to 1: 150.

16. function according to claim 11 is through the sweetening constituent, wherein said at least a Weight management agent is appetite inhibitor and/or heat production agent, and described appetite inhibitor and/or heat production agent are selected from by at least a huge nutrients, at least a herbaceous plant extract, at least a exophytic hormone and its group of forming with Weight management effect.

17. function according to claim 16 is through the sweetening constituent, wherein said huge nutrients is selected from by protein, carbohydrate, dietary fat and its group of forming.

18. function according to claim 16 is through the sweetening constituent, wherein said herbaceous plant extract is selected from by polyphenol, HCA, gymnema sylvestre, kola nut, bitter orange, horse black pigment used by women in ancient times to paint their eyebrows, Ghana's cereal, Guarana, green tea, myrrh, balsam tree lipid, 'Heijialun ' seed oil, green tea, and the extract of subgenus, milkweed, inferior arhat genus, Camellia and the group that its combination is formed are finished in butterfly subgenus, leopard Pittosporum, Europe.

19. function according to claim 16 is through the sweetening constituent, wherein said exophytic hormone is selected from by CCK (CCK), peptide YY, hungry signal hormone, bombesin and gastrin and disengages peptide (GRP), intestines inhibin, apolipoprotein A-1 V, glucagon-like peptide 1 (GLP-1), islet amyloid albumen, growth hormone inhibitor, leptin and its group of forming.

20. function according to claim 11 is through the sweetening constituent, but the constituent of wherein said sweetening is selected from the group of being made up of noncarbonated beverage products and soda.

21. function sweetener constituent according to claim 1, wherein said Lai Bao Di glycosides A have with dry weight basis greater than 90% purity.

22. function sweetener constituent according to claim 1, the constituent that further comprises at least a improvement sweet taste, the constituent of this improvement sweet taste are selected from by carbohydrate, amino acid and its corresponding salt, polyaminoacid and its corresponding salt, saccharic acid and its corresponding salt, organic acid, inorganic acid, organic salt, inorganic salts, bitter compounds, spices, astringent taste compound, polymer, protein, protein hydrolysate, interfacial agent, emulsifying agent, flavonoids, alcohol, synthetic sweetener and its group of forming.

23. function according to claim 11 is through the sweetening constituent, wherein said Lai Bao Di glycosides A has with dry weight basis greater than 90% purity.

24. function according to claim 11 is through the sweetening constituent, the constituent that further comprises at least a improvement sweet taste, the constituent of this improvement sweet taste are selected from by carbohydrate, amino acid and its corresponding salt, polyaminoacid and its corresponding salt, saccharic acid and its corresponding salt, organic acid, inorganic acid, organic salt, inorganic salts, bitter compounds, spices, astringent taste compound, polymer, protein, protein hydrolysate, interfacial agent, emulsifying agent, flavonoids, alcohol, synthetic sweetener and its group of forming.

25. beverage according to claim 10, wherein said noncarbonated beverage products are selected from the group of being made up of the water of fruit juice, fruit flavor beverage, the beverage that contains fruit, vegetable juice, vegetables-containing beverage, tea, coffee, milk beverage, sports drink, energy drink and seasoning.

26. beverage according to claim 10, wherein said soda are selected from the group of being made up of cola, sarsaparilla, fruit flavor beverage and citrus-flavored beverages.

27. function according to claim 20 is through the sweetening constituent, wherein said noncarbonated beverage products is selected from the group of being made up of the water of fruit juice, fruit flavor beverage, the beverage that contains fruit, vegetable juice, vegetables-containing beverage, tea, coffee, milk beverage, sports drink, energy drink and seasoning.

28. function according to claim 20 is through the sweetening constituent, wherein said soda is selected from the group of being made up of cola, sarsaparilla, fruit flavor beverage and citrus-flavored beverages.