SWEETENER AND FLAVOR COMPOSITIONS, METHODS OF MAKING AND METHODS OF USE THEREOF

Abstract

Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.

Claims

1-20. (canceled)

21. A sweetener or flavoring agent composition comprising: (a) a Maillard reaction product (MRP) composition formed from a reaction mixture comprising: (1) a first component comprising a reducing sugar; and (2) a second component comprising one or more amino acids wherein the first and second components are heated at a temperature sufficient to form one or more MRPs therefrom; and (b) a high intensity sweetener composition, wherein the weight ratio of the MRP composition to the high intensity sweeter composition is between 1:9 to 9:1, and wherein the MRP composition is added to the high intensity sweetener composition in an amount sufficient to improve the taste and/or flavor of the high intensity sweetener.

22. The composition of claim 1, wherein the first component further comprises one or more members selected from the group consisting of steviol glycosides, glycosylated steviol glycosides, Stevia extracts and glycosylated Stevia extracts.

23. The composition of claim 1, wherein the first component further comprises thaumatin or a thickener.

24. The composition of claim 1, wherein the high intensity sweetener composition comprises one or more high intensity sweeteners selected from the group consisting of rebaudioside A, glycosylated rebaudioside A, rebaudioside B, rebaudioside D, rebaudioside M, stevioside, rubusoside, mogroside V, aspartame, sucralose, acesulfame-K and advantame.

25. The composition of claim 1, wherein the sweetening or flavoring composition further comprises a thickener.

26. The composition of claim 1, wherein the reducing sugar is selected from the group consisting of rhamnose, xylose, mannose and galactose; and wherein the amino acid is selected from the group consisting of alanine, glutamic acid, phenylalanine and valine.

27. A sweetener or flavoring agent composition comprising: (a) a Maillard reaction product (MRP) composition formed from a reaction mixture comprising: (1) a first component comprising a reducing sugar; and (2) a second component comprising one or more amino acids, wherein the first and second components are heated at a temperature sufficient to form one or more MRPs therefrom; and (b) a high intensity sweetener composition, wherein the weight ratio of the MRP composition to the high intensity sweeter composition is between 1:9 to 9:1, wherein the MRP composition has a caramel, chocolate, citrus, floral, popcorn or tangerine flavor, and wherein the MRP composition is added to the high intensity sweetener composition in an amount sufficient to improve the taste and/or flavor of the high intensity sweetener.

28. The composition of claim 27, wherein the first component further comprises one or more members selected from the group consisting of steviol glycosides, glycosylated steviol glycosides, Stevia extracts and glycosylated Stevia extracts.

29. The composition of claim 27, wherein the first component further comprises thaumatin or a thickener.

30. The composition of claim 27, wherein the high intensity sweetener composition comprises one or more high intensity sweeteners selected from the group consisting of rebaudioside A, glycosylated rebaudioside A, rebaudioside B, rebaudioside D, rebaudioside M, stevioside, rubusoside, mogroside V, aspartame, sucralose, acesulfame-K and advantame.

31. The composition of claim 27, wherein the sweetening or flavoring composition further comprises a thickener.

32. The composition of claim 27, wherein the reducing sugar is selected from the group consisting of rhamnose, xylose, mannose and galactose; and wherein the amino acid is selected from the group consisting of alanine, glutamic acid, phenylalanine and valine.

33. A sweetener or flavoring agent composition, comprising: (a) a Maillard reaction product (MRP) composition formed from a reaction mixture comprising: (1) a first component comprising one or more reducing sugars selected from the group consisting of fructose, galactose, glucose, mannose, rhamnose, and xylose; and (2) a second component comprising one or more amino acids selected from the group consisting of alanine, arginine, asparagine, aspartic acid, cysteine, glutamic acid, glutamine glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, tyrosine, tryptophan, threonine and valine, wherein the reaction mixture is heated at a temperature sufficient to form one or more MRPs therefrom; and (b) a high intensity sweetener composition, wherein the weight ratio of the MRP composition to the high intensity sweeter composition is between 1:9 to 9:1, and wherein the MRP composition is added to the high intensity sweetener composition in an amount sufficient to improve the taste and/or flavor of the high intensity sweetener.

34. The composition of claim 33, comprising an amino acid/reducing sugar combination, wherein the combination is selected from the group consisting of valine/rhamnose; phenylalanine/xylose; alanine and xylose; proline/mannose; and glutamic acid/galactose.

35. The composition of claim 33, wherein the reaction mixture further comprises one or more members selected from the group consisting of steviol glycosides, glycosylated steviol glycosides, Stevia extracts and glycosylated Stevia extracts.

36. The composition of claim 33, wherein the reaction mixture further comprises thaumatin or a thickener; or wherein the sweetening or flavoring composition further comprises a thickener.

37. The composition of claim 33, wherein the high intensity sweetener composition comprises one or more high intensity sweeteners selected from the group consisting of rebaudioside A, glycosylated rebaudioside A, rebaudioside B, rebaudioside D, rebaudioside M, stevioside, rubusoside, mogroside V, aspartame, sucralose, acesulfame-K and advantame.

38. A food product comprising the sweetener or flavoring agent composition of claim 1.

39. A beverage comprising the sweetener or flavoring agent composition of claim 1.

40. A method for improving a taste or flavor of a food product or a beverage, comprising the step of adding an effective amount of the sweetener or flavoring agent composition of claim 1 to the food product or beverage.