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

Abstract

High-potency sweeteners for donor reconstitution and compositions sweetened therewith; the present invention relates generally to functional sweetener compositions comprising non-caloric or low-caloric natural and/or synthetic high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different functional sweetener compositions comprising at least one non-caloric or low-caloric natural and/or synthetic high-potency sweetener, at least one sweet taste improving composition, and at least one functional ingredient, such as a weight management agent. The present invention also relates to functional sweetener compositions and methods that can improve the tastes of non-caloric or low-caloric high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the functional sweetener compositions and methods provide a more sugar-like temporal profile (including sweetness onset and sweetness linger) and/or a more sugar-like flavor profile.

Description

Translated fromChinese

供体重管理之高效甜味剂以及经彼甜化的组成物High-potency sweetener for weight management and compositions sweetened therewith

技术领域technical field

本发明大致上系关于机能性甜味剂及含此类机能性甜味剂之食用组成物。The present invention generally relates to functional sweeteners and edible compositions containing such functional sweeteners.

背景技术Background technique

从确保适当供应及利用所有必须养分来使健康及安适达到最佳状况的正确观点来看，营养通常聚焦在食品与人类健康间之关系。当处理典型上与缺乏营养相关之疾病时可察知许多营养素具有超越提供基本营养之健康价值。据此，机能性成分已被认为在个人总体健康中扮演关键角色。Nutrition generally focuses on the relationship between food and human health from the standpoint of ensuring proper supply and utilization of all necessary nutrients for optimal health and well-being. Many nutrients are known to have health value beyond providing basic nutrition when dealing with diseases typically associated with nutrient deficiencies. Accordingly, functional ingredients have been recognized to play a key role in an individual's overall health.

当将″机能性成分″并入食品、饮料及其它食用产品中时，其提供超越基本营养之潜在健康效益。这类成分已显示出有助于降低多种健康风险或可控管多种健康考虑(包括：癌症、心脏及心血管疾病、胃肠道健康、更年期症状、骨质疏松症及视力)。自1993年起，美国食品及药物管理局(FDA)已核准多项在食品上标记与机能性食品的健康效益相关之信息的健康请求(美国食品及药物管理局，食品标示指南(2000))。"Functional ingredients" when incorporated into foods, beverages, and other edible products provide potential health benefits beyond basic nutrition. These ingredients have been shown to help reduce a number of health risks or manage a number of health concerns including: cancer, heart and cardiovascular disease, gastrointestinal health, menopausal symptoms, osteoporosis, and vision. Since 1993, the U.S. Food and Drug Administration (FDA) has granted multiple health claims to label foods with information related to the health benefits of functional foods (U.S. Food and Drug Administration, Guidelines for Food Labeling (2000)) .

  机能性食品Functional food  健康效益health benefits  □钾□低钠饮食□Potassium □Low sodium diet  □降低高血压及中风之风险□Reduce the risk of high blood pressure and stroke  □植物甾醇(plant sterol)及植物甾烷醇(stanol)酯类□大豆蛋白□含有纤维(尤其是可溶性纤维)之水果、蔬菜及谷粒产品□低膳食饱和性脂肪及胆固醇之饮食□Plant sterol (plant sterol) and plant stanol (stanol) esters □Soy protein □Fruit, vegetable and grain products containing fiber (especially soluble fiber) □Diet low in dietary saturated fat and cholesterol  □降低冠状动脉心脏病之风险□Reduce the risk of coronary heart disease  □钙□ Calcium  □降低骨质疏松症之风险□Reduce the risk of osteoporosis  □含有纤维之水果、蔬菜及谷粒产品□低膳食脂肪之饮食□Fruit, vegetable and grain products containing fiber □Low dietary fat diet  □降低癌症之风险□Reduce the risk of cancer  □叶酸盐□Folic acid  □降低神经管出生缺陷之风险□Reduce the risk of neural tube birth defects  □膳食糖醇□Dietary sugar alcohols  □降低龋齿(蛀牙)之风险□Reduce the risk of dental caries (tooth decay)

咸信，许多其它机能性食品虽然尚未获得FDA准许标示，但其可提供除了上表所示之外的其它健康效益，诸如：减少发炎。It is believed that many other functional foods, although not yet FDA-approved for labeling, may provide additional health benefits beyond those shown in the table above, such as reducing inflammation.

机能性成分一般可分成数类，诸如：类胡萝卜素、膳食纤维、脂肪酸、类黄酮、异硫代氰酸酯、酚类、植物甾醇类(plant sterols)及植物甾烷醇(stanols)(植物性甾醇(phytosterols)及植物性固醇(phytostanols))；多元醇；益生素(prebiotics)/益生菌(probiotics)；植物动情激素(phytoestrogens)；大豆蛋白；硫化物/硫醇；氨基酸；蛋白质；维生素；及矿物质等类。机能性成分亦可根据其健康效益(诸如：心血管、降低胆固醇及抗发炎之效益)来分类。Functional ingredients can generally be divided into several categories, such as: carotenoids, dietary fiber, fatty acids, flavonoids, isothiocyanates, phenols, plant sterols and plant stanols (plant phytosterols and phytostanols); polyols; prebiotics/probiotics; phytoestrogens; soybean protein; sulfides/thiols; amino acids; proteins; vitamins; and minerals, etc. Functional ingredients can also be classified according to their health benefits such as cardiovascular, cholesterol lowering and anti-inflammatory benefits.

健康趋势亦促成消费者在饮食中增加使用无热量高效甜味剂。虽然天然含热量之甜味剂组成物(诸如：蔗糖、果糖及葡萄糖)带给消费者最令人满意的味道，但其具有热量。许多天然及合成之高效甜味剂为不含热量；然而，其甜味显示出与糖不同之时间变化形廓(profiles)、最大反应、风味变化形廓(profiles)、口感及/或适应行为。Health trends are also driving consumers to increase the use of non-caloric high-potency sweeteners in their diets. Although natural caloric sweetener compositions such as sucrose, fructose and glucose provide the most satisfying taste to consumers, they have calories. Many natural and synthetic high-potency sweeteners are non-caloric; however, their sweetness exhibits different temporal profiles, maximum responses, flavor profiles, mouthfeel, and/or adaptive behavior than sugar .

例如：天然及合成之高效甜味剂的甜味较由糖所产生之甜味较慢开始且持续期间较长，因此会改变食品组成物之味道平衡。由于这些差异，在食品或饮料中使用天然高效甜味剂来取代增积甜味剂(bulk sweetener)(诸如：糖)时会产生不平衡之时间变化形廓及/或风味变化形廓。除了时间变化形廓中之差异外，高效甜味剂大致上显示出(i)较糖低之最大反应，(ii)包括苦味、金属味、凉味、涩味、似甘草之味道，等余味，及/或(iii)反复品尝时减弱之甜味。在食品/饮料调和物之技艺中的技术熟习人士熟知：改变组成物中之甜味剂时需要重新平衡风味及其它味道成分(例如：酸化剂)。若该天然及合成之高效甜味剂的味道变化形廓可经过修改以使特殊之所需味道特征更像糖，则可显著增加那些藉该甜味剂制备之组成物的类型和多样性。因此，选择性地修改天然及合成之高效甜味剂的味道特征将是较合意的。For example, natural and synthetic high-potency sweeteners have a slower onset and longer duration of sweetness than sweetness produced by sugar, thus altering the taste balance of food compositions. Because of these differences, the use of natural high-potency sweeteners in place of bulk sweeteners, such as sugar, in foods or beverages can produce unbalanced temporal and/or flavor profile. In addition to differences in temporal profile, high-potency sweeteners generally exhibit (i) a lower maximum response than sugar, (ii) aftertaste including bitter, metallic, cool, astringent, licorice-like, etc. , and/or (iii) sweetness that diminishes upon repeated tasting. Those skilled in the art of food/beverage blends are well aware of the need to rebalance flavor and other flavor components (eg, acidulants) when changing sweeteners in a composition. If the taste profile of natural and synthetic high-potency sweeteners could be modified to make a particular desired taste profile more sugar-like, the type and variety of compositions prepared with such sweeteners could be significantly increased. Accordingly, it would be desirable to selectively modify the taste characteristics of natural and synthetic high-potency sweeteners.

改良包含机能性成分之食用组成物的味道，以促进其用途及所产生之健康效益亦是较合意的。It would also be desirable to improve the taste of edible compositions containing functional ingredients to promote their use and resulting health benefits.

发明内容Contents of the invention

大致上，本发明藉由提供具有改良之时间变化形廓及/或风味变化形廓的机能性甜味剂组成物、用于改良时间变化形廓及/或风味变化形廓的方法、具有改良之时间变化形廓及/或风味变化形廓的机能性经甜化之组成物、用于改良机能性经甜化之组成物的时间变化形廓及/或风味变化形廓的方法来满足上述需求。尤其是，本发明藉由赋予更像糖之时间变化形廓及/或风味变化形廓来改良该时间变化形廓及/或风味变化形廓。更特别的是，本发明包含甜味剂组成物，此甜味剂组成物包含至少一种体重管理剂；至少一种高效甜味剂；及至少一种改良甜味之组成物。In general, the present invention provides functional sweetener compositions with improved temporal profile and/or flavor profile, methods for improving temporal profile and/or flavor profile, improved Functional sweetened composition of time-varying profile and/or flavor-varying profile, method for improving time-varying profile and/or flavor-varying profile of functional sweetened composition to satisfy the above need. In particular, the present invention improves the temporal profile and/or flavor profile by imparting a more sugar-like temporal profile and/or flavor profile. More particularly, the present invention encompasses sweetener compositions comprising at least one weight management agent; at least one high-potency sweetener; and at least one sweet taste improving composition.

本发明之目标及优点将部分列于下列说明中，或可从说明中清楚明白，或可透过执行本发明来学习。除非另外定义，此文中所使用之所有技术及科学名词和缩写与本发明之相关技艺领域之一般技术人士所普遍了解者相同。虽然可使用与此文所描述者类似或等同之方法及组成物来执行本发明，但此文中所描述之合适方法及组成物并非用于限制本发明之范围。The objects and advantages of the present invention will be partially listed in the following description, or can be clearly understood from the description, or can be learned by implementing the present invention. Unless otherwise defined, all technical and scientific terms and abbreviations used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. Although methods and compositions similar or equivalent to those described herein can be used to practice the present invention, the suitable methods and compositions described herein are not intended to limit the scope of the invention.

现在参考本发明下列所提出之具体例做详细说明。所提供之各实例系用于解释本发明之具体例，而非限制本发明。事实上，本技艺之技术熟习人士清楚明白可对本发明进行各式修改及变化，而不悖离本发明之精神或范围。例如：作为某一具体例之部分所说明或描述之特性可应用于另一具体例中而产生再另一具体例。因此，本发明系意欲涵盖于后附之权利要求及其均等物之范围内之该等修改及变化。Reference will now be made in detail to the specific examples of the invention set forth below. The examples provided are used to explain specific examples of the present invention, not to limit the present invention. In fact, those skilled in the art will clearly understand that various modifications and changes can be made to the present invention without departing from the spirit or scope of the present invention. For example: characteristics illustrated or described as part of one embodiment can be applied to another embodiment to yield yet another embodiment. Thus, it is intended that the present invention cover such modifications and variations as come within the scope of the appended claims and their equivalents.

本发明之具体例包括机能性甜味剂组成物及机能性经甜化之组成物(其包含至少一种天然及/或合成之高效甜味剂、至少一种改良甜味之组成物及至少一种机能性成分)。本发明亦包含制造机能性甜味剂组成物及机能性经甜化之组成物的方法。Embodiments of the present invention include functional sweetener compositions and functionally sweetened compositions comprising at least one natural and/or synthetic high-potency sweetener, at least one sweet taste improving composition and at least one a functional ingredient). The present invention also includes methods of making functional sweetener compositions and functionally sweetened compositions.

I.机能性成分I. Functional ingredients

于特定之具体例中，甜味剂组成物包含至少一种天然及/或合成之高效甜味剂、至少一种改良甜味之组成物及至少一种机能性成分。较佳地，该机能性成分包含至少一种体重管理剂(weight management agent)。In certain embodiments, the sweetener composition includes at least one natural and/or synthetic high-potency sweetener, at least one sweet taste improving composition, and at least one functional ingredient. Preferably, the functional ingredient comprises at least one weight management agent.

在许多已开发世界中，营养议题已从缺乏营养转移至饮食过量。此对食物之喜好已造成成人及儿童肥胖者增加的警讯。那些注意体重者常面临喜好之饮食或具有害副作用之减肥药的抉择。较佳之减重方式(其包括健康饮食及规律的运动)系得益于其中补充有可促进饱足感及/或促进产热之成分的机能性食品及饮料。In much of the developed world, the nutritional agenda has shifted from undernutrition to overeating. This food preference has led to alarming increases in obesity among adults and children. Those who watch their weight are often faced with a choice between a favorite diet or diet pills with harmful side effects. A better way to lose weight, which includes a healthy diet and regular exercise, is to benefit from functional foods and beverages supplemented with ingredients that promote satiety and/or promote thermogenesis.

一般而言，食欲包含三种分别的构成要素：饥饿、满足及饱足。饥饿系描述开始进食的感觉(生理及心理二方面)。满足系描述在进食时取代饥饿感之充实感及满意感。最后，饱足系描述进食后满足感凌驾饥饿感的那段时期。In general, appetite consists of three distinct components: hunger, satiation, and satiety. Hunger describes the feeling (both physical and psychological) of starting to eat. Satisfaction describes the feeling of fullness and satisfaction that replaces hunger when eating. Finally, satiety describes the period after eating that satiation overrides hunger.

一般而言，饱足之连锁反应系由许多不同生理及环境机制控制，其非限定实例包括：膳食之美味、进食速度、胃部膨胀、胃部排空之速度及代谢过程。此外，长期及短期之激素讯号作用在中枢神经系统以促进满足及饱足之感觉。In general, the chain reaction of satiety is controlled by many different physiological and environmental mechanisms, non-limiting examples of which include: palatability of the meal, speed of eating, gastric distension, rate of gastric emptying, and metabolic processes. In addition, long-term and short-term hormonal signals act on the central nervous system to promote satiety and feelings of fullness.

产热系身体藉由增加高于正常值之代谢速度来产生热或能量的过程。产热可藉由数种不同机制(包括：补充品、营养、运动及暴露于寒冷)来活化。藉由活化产热，身体可使用更多能量，而因此可燃烧更多热量。Thermogenesis is the process by which the body produces heat or energy by increasing its metabolic rate above normal. Thermogenesis can be activated by several different mechanisms including: supplementation, nutrition, exercise, and exposure to cold. By activating thermogenesis, the body can use more energy and thus burn more calories.

此文所使用之″体重管理剂″一词包括食欲抑制剂及/或产热剂。此文所使用之″食欲抑制剂″、″食欲满足组成物″、″饱足剂″及″饱足成分″等词同义。″食欲抑制剂″一词系描述巨营养物(macronutrient)、草本植物萃取物、外生性荷尔蒙(exogenous hormone)、降食欲剂、厌食剂、药物及其组合，当给予足够量时，其可抑制、抑制、减少或缩减个人之食欲。″产热剂″一词系描述巨营养物、草本植物萃取物、外生性荷尔蒙、降食欲剂、厌食剂、药物及其组合，当给予足够量时，其可活化或增加个人之产热或代谢。As used herein, the term "weight management agent" includes appetite suppressant and/or thermogenic agents. The terms "appetite suppressant", "appetite satiating composition", "satiating agent" and "satiating ingredient" are used synonymously herein. The term "appetite suppressant" is used to describe macronutrients, herbal extracts, exogenous hormones, anorectics, anorectics, drugs, and combinations thereof, which, when given in sufficient amounts, inhibit , Suppress, reduce or reduce the individual's appetite. The term "thermogens" describes macronutrients, herbal extracts, exogenous hormones, anorectics, anorectics, drugs, and combinations thereof which, when given in sufficient amounts, activate or increase thermogenesis or metabolism.

于一特定之具体例中，该至少一种食欲抑制剂包含至少一种选自下列族群之巨营养物：蛋白质、碳水化合物、膳食脂肪及其组合。食用蛋白质、碳水化合物及膳食脂肪可刺激具有食欲抑制效果之肽释出。例如：食用蛋白质及膳食脂肪可刺激胃肠激素胆囊收缩素(gut hormone cholecytokinin)(CCK)释出，但食用碳水化合物及膳食脂肪则可刺激胰高血糖素样肽1(Glucagon-like peptide 1)(GLP-1)释出。In a specific embodiment, the at least one appetite suppressant comprises at least one macronutrient selected from the group consisting of protein, carbohydrates, dietary fat, and combinations thereof. Eating protein, carbohydrates, and dietary fat stimulates the release of peptides that have an appetite-suppressing effect. For example: eating protein and dietary fat can stimulate the release of gut hormone cholecytokinin (CCK), but eating carbohydrate and dietary fat can stimulate glucagon-like peptide 1 (Glucagon-like peptide 1) (GLP-1) release.

于另一特定之具体例中，该至少一种巨营养物包含至少一种碳水化合物。碳水化合物大致包含糖、淀粉、纤维素及树胶，身体将其转化成葡萄糖，以产生能量。碳水化合物通常被分成二种类别：可消化之碳水化合物(如：单醣、双醣及淀粉)及无法消化之碳水化合物(如：膳食纤维)。研究显示：无法消化之碳水化合物及在小肠中之吸收和消化力降彽的复合聚合型碳水化合物可刺激抑制摄取食物的生理反应。因此，较佳地，本发明所包含之碳水化合物包含无法消化之碳水化合物或消化力减低之碳水化合物。这类碳水化合物之非限定实例包括聚右旋糖；菊糖；自单醣衍生之多元醇(monosaccharide-derived polyols)，诸如：赤藓醇、甘露糖醇、木糖醇及山梨糖醇；自双醣衍生之醇类(disaccharide-derived alcohols)，诸如：异麦芽糖(isomalt)、乳糖醇及麦芽糖醇；及氢化之淀粉水解产物。碳水化合物将更详述于下。于一特定之具体例中，该至少一种碳水化合物不仅作为食欲抑制剂，亦作为改良甜味之组成物。In another specific embodiment, the at least one macronutrient comprises at least one carbohydrate. Carbohydrates roughly include sugars, starches, cellulose, and gums, which the body converts into glucose for energy. Carbohydrates are usually divided into two categories: digestible carbohydrates (such as monosaccharides, disaccharides and starches) and indigestible carbohydrates (such as dietary fiber). Studies have shown that indigestible carbohydrates and complex polymeric carbohydrates with reduced absorption and digestibility in the small intestine stimulate physiological responses that inhibit food intake. Therefore, preferably, the carbohydrates included in the present invention comprise non-digestible carbohydrates or carbohydrates with reduced digestibility. Non-limiting examples of such carbohydrates include polydextrose; inulin; monosaccharide-derived polyols such as: erythritol, mannitol, xylitol, and sorbitol; Disaccharide-derived alcohols such as isomalt, lactitol and maltitol; and hydrogenated starch hydrolysates. Carbohydrates are described in more detail below. In a specific embodiment, the at least one carbohydrate acts not only as an appetite suppressant, but also as a sweet taste improving composition.

于另一特定之具体例中，该巨营养物包含膳食脂肪。膳食脂肪为包含饱和及不饱和脂肪酸之组合的脂质。多不饱和脂肪酸显示出较单不饱和脂肪酸具有较高之饱足力。因此，较佳地，此处所包含之膳食脂肪包含多不饱和脂肪酸。这类多不饱和脂肪酸之非限定实例包括三酸甘油脂。In another specific embodiment, the macronutrient comprises dietary fat. Dietary fats are lipids comprising a combination of saturated and unsaturated fatty acids. Polyunsaturated fatty acids show higher satiety than monounsaturated fatty acids. Therefore, preferably, the dietary fat contained herein comprises polyunsaturated fatty acids. Non-limiting examples of such polyunsaturated fatty acids include triglycerides.

于一特定之具体例中，该至少一种食欲抑制剂包含草本植物萃取物。许多植物类型之萃取物已被鉴定为拥有食欲抑制剂之性质。其萃取物具有食欲抑制剂性质之植物的非限定实例包括：蝴蝶亚(Hoodia)、亚罗汉(Trichocaulon)、水牛掌(Caralluma)、豹皮花(Stapelia)、欧毕亚(Orbea)、马利筋(Asclepias)及山茶(Camelia)属之植物。其它具体例包括自匙羹藤(Gymnema Sylvestre)、可乐果(KolaNut)、酸橙(Citrus Auran tium)、马黛(Yerba Mate)、加纳谷物(GriffoniaSimplicifolia)、瓜拿纳(Guarana)、没药(myrrh)、香胶树脂质(guggul Lipid)及黑加仑(black current)籽油衍生之萃取物。In a specific embodiment, the at least one appetite suppressant comprises an herbal extract. Extracts of many plant types have been identified as possessing appetite suppressant properties. Non-limiting examples of plants whose extracts have appetite suppressant properties include: Hoodia, Trichocaulon, Caralluma, Stapelia, Orbea, Marley Plants of the genus Asclepias and Camelia. Other specific examples include Gymnema Sylvestre, Kola Nut, Citrus Aurantium, Yerba Mate, Griffonia Simplicifolia, Guarana, Myrrh Extracts derived from myrrh, guggul Lipid and black current seed oils.

草本植物萃取物可自任何类型之植物物质或植物生物质制备。植物物质或植物生物质之非限定实例包括茎、根、叶、自植物物质取得之干燥粉末及树液或干燥之树液。草本植物萃取物通常系经由从植物萃取树液再将树液喷雾干燥来制备。或者，可使用溶剂萃取程序。较佳地，在初始之萃取后再进一步将初始萃取物分馏(例如：藉由管柱层析法)，以取得具增加之活性的草本植物萃取物。这类技术为此技艺之一般技术人士所熟知。Herbal extracts can be prepared from any type of plant matter or plant biomass. Non-limiting examples of plant matter or plant biomass include stems, roots, leaves, dry powders obtained from plant matter, and sap or dried sap. Herbal extracts are usually prepared by extracting sap from plants and spray drying the sap. Alternatively, solvent extraction procedures can be used. Preferably, the initial extraction is followed by further fractionation of the initial extract (eg, by column chromatography) to obtain herbal extracts with increased activity. Such techniques are well known to those of ordinary skill in the art.

此技艺之一般技术人士熟知植物性营养、植物萃取物及草本植物组成物可以其天然及/或经改质之形式使用。经改质之植物性营养、植物萃取物及草本植物组成物包括已经天然改造之植物性营养、植物萃取物及草本植物组成物。例如：经改质之植物性营养包括，但不限于：已经过发酵、与酶接触之植物性营养或在植物性营养上衍生或取代者。于一具体例中，可单独使用经改质之植物性营养或将其与未经改质之植物性营养一起使用。然而，为了简明之故，在本发明具体例之描述中，并不明确地将经改质之植物性营养描述为未经改质之植物性营养的替代选择，但应可了解该经改质之植物性营养可在任何此文所揭示之具体例中取代植物性营养或与其组合。相同之具体例可应用在植物萃取物及其它草本植物组成物上。植物萃取物包括来自树叶、茎、树皮、水果、种籽及任何其它植物物质的萃取物。Those of ordinary skill in the art are well aware that phytonutrients, botanical extracts and herbal plant compositions can be used in their natural and/or modified form. Modified phytonutrients, botanical extracts and herbal compositions include phytonutrients, botanical extracts and herbal compositions that have been naturally modified. For example, modified phytonutrients include, but are not limited to: phytonutrients that have been fermented, contacted with enzymes, or derived or substituted on phytonutrients. In one embodiment, the modified phytonutrients can be used alone or together with unmodified phytonutrients. However, for the sake of brevity, in the description of the specific examples of the present invention, the modified plant nutrition is not explicitly described as an alternative to the unmodified plant nutrition, but it should be understood that the modified The phytonutrients may be substituted for or combined with phytonutrients in any of the embodiments disclosed herein. The same embodiments apply to botanical extracts and other herbal compositions. Plant extracts include extracts from leaves, stems, bark, fruits, seeds and any other plant matter.

于一特定之具体例中，该至少一种草本植物萃取物系衍生自蝴蝶亚属之植物，这些植物品种包括：欧托尼蝴蝶亚(H.alstonii)、库洛里蝴蝶亚(H.currorii)、德吉蝴蝶亚(H.dregei)、佛来瓦蝴蝶亚(H.flava)、戈朵尼(H.gordonii)、贾塔太蝴蝶亚(H.jutatae)、莫沙美丹蝴蝶亚(H.mossamedensis)、欧非西那利蝴蝶亚(H.officinalis)、巴维弗瑞蝴蝶亚(H.parviflorai)、派廸赛拉塔蝴蝶亚(H.pedicellata)、皮利非拉蝴蝶亚(H.pilifera)、路奇蝴蝶亚(H.ruschii)及崔奈利蝴蝶亚(H.triebneri)。蝴蝶亚植物为原产于南非之茎肉质化植物。据信，蝴蝶亚之糖基类黄酮(sterol glycoside)(称为P57)为造成蝴蝶亚品种之食欲抑制效果的物质。In a specific embodiment, the at least one herbal plant extract is derived from plants of the genus Hoodia, these plant species include: H. alstonii, H. currorii , H.dregei, H.flava, H.gordonii, H.jutatae, H. mossamedensis), H.officinalis, H.parviflorai, H.pedicellata, H. pilifera), Luki Hoodia (H.ruschii) and Triebneri Hoodia (H.triebneri). Hoodia is a stemmed succulent plant native to South Africa. The sterol glycoside of Hoodia, known as P57, is believed to be the substance responsible for the appetite-suppressing effect of Hoodia species.

于另一特定之具体例中，该至少一种草本植物系衍生自水牛掌属之植物，这些植物品种包括：印度水牛掌(C.indica)、芬布里塔水牛掌(C.fimbriata)、减弱水牛掌(C.attenuate)、结节水牛掌(C.tuberculata)、伊杜利水牛掌(C.edulis)、艾德森丹水牛掌(C.adscendens)、史塔拉米费拉水牛掌(C.stalagmifera)、恩伯来水牛掌(C.umbellate)、笔状水牛掌(C.penicillata)、罗赛利安那水牛掌(C.russeliana)、雷托斯比森水牛掌(C.retrospicens)、阿拉比卡水牛掌(C.arabica)及来西恩撒水牛掌(C.lasiantha)。水牛掌植物属于与萝藦科蝴蝶亚相同之亚科。水牛掌为具有医疗性质(诸如：抑制食欲)之原产于印度之小、直立且肉质的植物，其食欲抑制效果大致上系来自属于糖苷类之孕烷群的糖苷，其非限定实例包括：卡拉突伯苷A(caratuberside A)、卡拉突伯苷B、鲍色洛苷I(bouceroside I)、鲍色洛苷II、鲍色洛苷III、鲍色洛苷IV、鲍色洛苷V、鲍色洛苷VI、鲍色洛苷VII、鲍色洛苷VIII、鲍色洛苷IX及鲍色洛苷X。In another specific embodiment, the at least one herbaceous plant is derived from plants of the genus Buffalo, and these plant species include: Indian buffalo (C. indica), Fenbrita buffalo (C. fimbriata), C. attenuate, C. tuberculata, C. edulis, C. adscendens, C. staramifera (C.stalagmifera), C.umbellate, C.penicillata, C.russeliana, C.retrospicens ), Arabica buffalo palm (C.arabica) and Lysiantha buffalo palm (C.lasiantha). The buffalo plant belongs to the same subfamily as Hoodia in the family Asclepiaceae. Buffalo is a small, erect, succulent plant native to India with medicinal properties such as appetite suppressant, the appetite suppressant effect is derived roughly from glycosides belonging to the pregnane group of glycosides, non-limiting examples of which include: Caratuberside A (caratuberside A), caratuberside B, bouceroside I (bouceroside I), bouceroside II, bouceroside III, booseroside IV, bouceroside V, Baosaloside VI, Baosaloside VII, Baosaloside VIII, Baosaloside IX, and Baosaloside X.

于另一特定之具体例中，该至少一种草本植物萃取物系衍生自亚罗汉属之植物。类似于蝴蝶亚，亚罗汉植物为通常原产于南非之肉质化植物，这些植物品种包括：比利非伦亚罗汉(T.piliferum)及欧非西那尔亚罗汉(T.officinale)。In another specific embodiment, the at least one herbal extract is derived from a plant of the genus Arhat. Similar to Hoodia, arhat plants are succulent plants usually native to South Africa. These plant species include: T. piliferum and T. officinale.

于另一特定之具体例中，该至少一种草本植物萃取物系衍生自豹皮花或欧毕亚属之植物，这些植物品种分别包括：吉甘提豹皮花(S.gigantean)及维利盖欧毕亚(O.variegate)。豹皮花及欧毕亚二种植物均属于与萝藦科蝴蝶亚相同之亚科。不欲受限于任何理论，据信，其显示出食欲抑制活性之化合物为皂素，诸如：孕烷糖苷(包括史塔瓦洛苷(stavaroside)A、B、C、D、E、F、G、H、I、J及K)。In another specific embodiment, the at least one herbal plant extract is derived from plants of the genus S. gigantean or Oubia, and these plant species include: S. gigantean and S. gigantean, respectively. O.variegate. Both Leopardia and Oubia belong to the same subfamily as Hoodia. Without wishing to be bound by any theory, it is believed that compounds which exhibit appetite suppressant activity are saponins, such as: pregnane glycosides (including stavarosides A, B, C, D, E, F, G, H, I, J and K).

于另一特定之具体例中，该至少一种草本植物萃取物系衍生自马利筋属之植物，马利筋属植物亦属于萝藦科植物。马利筋植物之非限定实例包括：印卡内马利筋(A.incarnate)、可洛赛伊卡马利筋(A.curassayica)、塞利卡马利筋(A.syriaca)及土伯洛斯马利筋(A.tuberose)。不欲受限于任何理论，据信，该萃取物包含具有食欲抑制效果之类固醇化合物，诸如：孕烷糖苷及孕烷配糖体。In another specific embodiment, the at least one herbal extract is derived from a plant of the genus Asclepias, which also belongs to the Asclepiaceae family. Non-limiting examples of milkweed plants include: A. incarnate, A. curassayica, A. syriaca, and A. syriaca Los milkweed (A. tuberose). Without wishing to be bound by any theory, it is believed that the extract contains steroid compounds that have an appetite suppressant effect, such as pregnane glycosides and pregnane glycosides.

于另一特定之具体例中，该体重管理剂包含多酚。一般而言，多酚系在植物中找到且其特征为每一分子存有超过一个酚基。适合本发明之具体例的多酚包括，但不限于：儿茶素、原花色素(proanthocyanidins)、前花青素(procyanidins)及其组合。In another specific embodiment, the weight management agent comprises polyphenols. In general, polyphenols are found in plants and are characterized by the presence of more than one phenolic group per molecule. Polyphenols suitable for embodiments of the present invention include, but are not limited to: catechins, proanthocyanidins, procyanidins, and combinations thereof.

于特定之具体例中，该体重管理剂可包含儿茶素。合适之儿茶素包括，但不限于：表没食子儿茶素没食子酸酯(EGCG)、儿茶素没食子酸酯(CG)、表儿茶素(EC)、表没食子儿茶素(EGC)及没食子儿茶素没食子酸酯(GCG)。儿茶素可从多种来源取得，其非限定实例包括绿茶或绿茶萃取物、其它茶或茶萃取物(如：白茶、红茶或乌龙茶)、巧克力/可可粉、红酒、葡萄籽萃取物、葡萄皮或葡萄汁(来自红或紫葡萄)、浆果、红苹果皮或此类物。此外，儿茶素可从来自法国滨海松树皮萃取物之碧萝芷(Pycnogenol)萃取出。In certain embodiments, the weight management agent may comprise catechins. Suitable catechins include, but are not limited to: epigallocatechin gallate (EGCG), catechin gallate (CG), epicatechin (EC), epigallocatechin (EGC) and Gallocatechin Gallate (GCG). Catechins can be obtained from a variety of sources, non-limiting examples of which include green tea or green tea extract, other teas or tea extracts such as white, black or oolong tea, chocolate/cocoa powder, red wine, grape seed extract, grape Skin or grape juice (from red or purple grapes), berries, red apple peel or the like. In addition, catechins can be extracted from Pycnogenol (Pycnogenol) derived from the bark extract of French maritime pine.

较佳地，于一特定之具体例中，该多酚系衍生自山茶(Camelia)属之植物。衍生自品种C.sinensis之绿茶具有高质量的多酚化合物，诸如：表儿茶素及表没食子儿茶素没食子酸酯(EGCG)，其显示出可减少胃酸及小肠脂肪之消化，以藉此创造饱足感。绿茶亦显示出可引起产热而造成至多每日80％之能量支出，以增加其作为减重促进剂之效能。根据本发明之特定具体例，存于机能性甜味剂组成物中之EGCG的量为每份(～240毫升)约90毫克至约270毫克。在其它具体例中，存于机能性甜味剂组成物中之绿茶萃取物的量为每份(～240毫升)约500毫克至约600毫克。Preferably, in a specific embodiment, the polyphenol is derived from a plant of the genus Camelia. Green tea derived from the variety C. sinensis has high quality polyphenolic compounds such as epicatechin and epigallocatechin gallate (EGCG), which have been shown to reduce gastric acid and digestion of small intestinal fat, thereby Create satiety. Green tea has also been shown to induce thermogenesis resulting in up to 80% of daily energy expenditure, increasing its potency as a weight loss promoter. According to certain embodiments of the invention, the amount of EGCG present in the functional sweetener composition is from about 90 mg to about 270 mg per serving (-240 mL). In other embodiments, the amount of green tea extract present in the functional sweetener composition is about 500 mg to about 600 mg per serving (-240 mL).

于另一特定之具体例中，该体重管理剂包含原花色素、前花青素及其组合。适合本发明之具体例的原花色素及前花青素包括，但不限于：葡萄籽萃取物、可可/可可粉/巧克力萃取物、葡萄皮或葡萄汁(来自红或紫葡萄)、苹果皮、彩色浆果、高粱、肉桂、大麦及蛇麻子。此外，原花色素及前花青素可从碧萝芷取得。根据本发明之特定具体例，存于机能性甜味剂组成物中之葡萄籽萃取物的量为每份约100毫克至约200毫克。在其它具体例中，存于机能性甜味剂组成物中之可可粉萃取物的量为每份约400毫克至约600毫克。再于另一具体例中，存于机能性甜味剂组成物中之碧萝芷的量为每份约75毫克至约200毫克。In another specific embodiment, the weight management agent comprises proanthocyanidins, proanthocyanidins and combinations thereof. Proanthocyanidins and procyanidins suitable for embodiments of the present invention include, but are not limited to: grape seed extract, cocoa/cocoa powder/chocolate extract, grape skin or grape juice (from red or purple grapes), apple peel , colored berries, sorghum, cinnamon, barley and hops. In addition, proanthocyanidins and proanthocyanidins can be obtained from Pycnogenol. According to certain embodiments of the present invention, the amount of grape seed extract present in the functional sweetener composition is about 100 mg to about 200 mg per serving. In other embodiments, the amount of cocoa powder extract present in the functional sweetener composition is from about 400 mg to about 600 mg per serving. In yet another embodiment, the amount of pycnogenol present in the functional sweetener composition is about 75 mg to about 200 mg per serving.

于一特定之具体例中，该至少一种食欲抑制剂包含至少一种具有体重管理效果之外生性荷尔蒙。如前述，多种荷尔蒙涉及饱足连锁反应。不欲受限于任何理论，据信，食入涉及饱足连锁反应之外生性荷尔蒙可刺激产生满足感，此满足感与身体对内生性天然刺激反应时所产生者相同。这类荷尔蒙之非限定实例包括CCK、肽YY、饥饿讯号激素、铃蟾肽(bombesin)及胃泌素释出肽(GRP)、肠抑制素、载脂蛋白A-IV、GLP-1、胰岛淀粉蛋白、生长激素抑制剂及瘦蛋白(leptin)。In a specific embodiment, the at least one appetite suppressant comprises at least one exogenous hormone having a weight management effect. As mentioned above, various hormones are involved in the satiety chain reaction. Without wishing to be bound by any theory, it is believed that the ingestion of natural hormones involved in the cascade of satiety stimulates the same sense of satisfaction that occurs when the body responds to endogenous natural stimuli. Non-limiting examples of such hormones include CCK, peptide YY, hunger signaling hormone, bombesin and gastrin releasing peptide (GRP), enterostatin, apolipoprotein A-IV, GLP-1, pancreatic Amyloid, growth hormone inhibitors and leptin.

于另一特定之具体例中，该至少一种体重管理剂包含药物。非限定实例包括苯婷宁(phentenime)、二乙基丙酮(diethylpropion)、苯双甲吗啉(phendimetrazine)、诺美婷(sibutramine)、利莫那班(rimonabant)、氧多莫杜林(oxyntomodulin)、氟西汀氢氯化物(floxetine hydrochloride)、麻黄素(ephedrine)、苯乙胺(phenethylamine)或其它刺激剂。In another specific embodiment, the at least one weight management agent comprises a drug. Non-limiting examples include phentenime, diethylpropion, phendimetrazine, sibutramine, rimonabant, oxyntomodulin ), fluoxetine hydrochloride, ephedrine, phenethylamine, or other stimulants.

该至少一种体重管理剂可单独或组合使用，以作为本发明所提供之甜味剂组成物的机能性成分。例如，该甜味剂组成物可包含机能性成分，这些机能性成分包括：The at least one weight management agent can be used alone or in combination as a functional component of the sweetener composition provided by the present invention. For example, the sweetener composition may contain functional ingredients including:

1.至少一种巨营养物；1. At least one macronutrient;

2.至少一种草本植物萃取物；2. At least one herbal plant extract;

3.至少一种外生性荷尔蒙；3. At least one exogenous sex hormone;

4.至少一种药物；4. At least one drug;

5.至少一种巨营养物及至少一种草本植物萃取物；5. At least one macronutrient and at least one herbal plant extract;

6.至少一种巨营养物及至少一种外生性荷尔蒙；6. At least one macronutrient and at least one exogenous hormone;

7.至少一种巨营养物及至少一种药物；7. At least one macronutrient and at least one drug;

8.至少一种草本植物萃取物及至少一种外生性荷尔蒙；8. At least one herbal extract and at least one exogenous hormone;

9.至少一种草本植物萃取物及至少一种药物；9. At least one herbal plant extract and at least one drug;

10.至少一种外生性荷尔蒙及至少一种药物；10. At least one exogenous hormone and at least one drug;

11.至少一种巨营养物、至少一种草本植物萃取物及至少一种外生性荷尔蒙；11. At least one macronutrient, at least one herbal plant extract and at least one exogenous hormone;

12.至少一种巨营养物、至少一种外生性荷尔蒙及至少一种药物；12. At least one macronutrient, at least one exogenous hormone and at least one drug;

13.至少一种巨营养物、至少一种草本植物萃取物及至少一种药物；13. At least one macronutrient, at least one herbal plant extract, and at least one drug;

14.至少一种草本植物萃取物、至少一种外生性荷尔蒙及至少一种药物；14. At least one herbal plant extract, at least one exogenous hormone and at least one drug;

以及as well as

15.至少一种巨营养物、至少一种草本植物萃取物、至少一种外生性荷尔蒙及至少一种药物。15. At least one macronutrient, at least one herbal extract, at least one exogenous hormone, and at least one drug.

一般而言，根据本发明之特定具体例，该至少一种体重管理剂在甜味剂组成物或经甜化之食用组成物中的存在量为足够提供饱足感及/或增加产热以促进健康及安适的量。该至少一种体重管理剂在甜味剂组成物或经甜化之食用组成物中的存在量主要系取决于体重管理剂之类型。例如：当其中该至少一种体重管理剂包含草本植物萃取物时，该草本植物萃取物在甜味剂组成物或经甜化之组成物中的存在量为每份甜味剂组成物或经甜化之组成物中包含约5毫克至约1,000毫克，约占甜味剂组成物或经甜化之组成物的约0.1至约10重量％。当其中该至少一种体重管理剂包含蛋白质时，该蛋白质在甜味剂组成物中的存在量为约1至约25克之蛋白质，更特别的为约4至约10克之蛋白质。其中该至少一种体重管理剂包含碳水化合物时，该碳水化合物在甜味剂组成物中的存在量为至少1克之碳水化合物，更特别的为至少4克之碳水化合物。Generally, according to certain embodiments of the invention, the at least one weight management agent is present in the sweetener composition or sweetened edible composition in an amount sufficient to provide satiety and/or increase thermogenesis to Amount to promote health and well-being. The amount of the at least one weight management agent present in the sweetener composition or sweetened edible composition mainly depends on the type of weight management agent. For example: where the at least one weight management agent comprises an herbal plant extract, the herbal plant extract is present in the sweetener composition or sweetened composition in an amount per sweetener composition or sweetened composition The sweetened composition comprises from about 5 mg to about 1,000 mg, representing about 0.1 to about 10% by weight of the sweetener composition or the sweetened composition. When the at least one weight management agent comprises protein, the protein is present in the sweetener composition in an amount of about 1 to about 25 grams of protein, more specifically about 4 to about 10 grams of protein. Where the at least one weight management agent comprises carbohydrates, the carbohydrates are present in the sweetener composition in an amount of at least 1 gram of carbohydrates, more particularly at least 4 grams of carbohydrates.

根据本发明之特定具体例，此文所提供之甜味剂组成物可进一步包含至少一种与上述之体重管理剂不同的机能性成分。根据本发明之特定具体例，这类机能性成分之非限定实例包括天然富含营养或医学上活性的食物，诸如：大蒜、大豆、抗氧化剂、纤维、葡糖胺、硫酸软骨素、人参、银杏、紫锥花或类似物；其它可提供健康帮助之营养素，诸如：氨基酸、维生素、矿物质、类胡萝卜素、膳食纤维、脂肪酸(诸如ω-3或ω-6脂肪酸)、可自植物或动物(如：鲑鱼及其它冷水鱼或海藻)来源衍生之、DHA、EPA或ALA、类黄酮、酚类、多元醇、益生素/益生菌、植物甾醇和植物甾烷醇及其酯类、其它多酚类(例如：花色素、槲黄素、藜芦醇、异黄酮、姜黄素、普尼卡拉素(punicalagin)、鞣花单宁酸、柑橘类黄酮，诸如：橙皮苷和柚皮苷，以及绿原酸)、植物动情激素、硫化物/硫醇、甘蔗原素(policosanol)、植物皂素、核酮糖二磷酸缩化酵素(rubisco)肽、水合剂、自体免疫剂、C-反应性蛋白质还原剂或抗发炎剂；或任何其它对治疗特殊疾病或病况(诸如：糖尿病、骨质疏松症、发炎或胆固醇)有益之机能性成分。According to a specific embodiment of the present invention, the sweetener composition provided herein may further comprise at least one functional ingredient different from the above-mentioned weight management agent. According to certain embodiments of the invention, non-limiting examples of such functional ingredients include foods that are naturally rich in nutrients or medically active, such as: garlic, soybeans, antioxidants, fiber, glucosamine, chondroitin sulfate, ginseng, Ginkgo biloba, echinacea, or similar; other health-supporting nutrients such as: amino acids, vitamins, minerals, carotenoids, dietary fiber, fatty acids (such as omega-3 or omega-6 fatty acids), available from plants or Derived from animal sources (e.g. salmon and other cold water fish or seaweed), DHA, EPA or ALA, flavonoids, phenols, polyols, prebiotics/probiotics, phytosterols and phytostanols and their esters, other Polyphenols (eg, anthocyanins, quercetin, veratrol, isoflavones, curcumin, punicalagin, ellagitannins, citrus flavonoids such as hesperidin and naringin , and chlorogenic acid), phytoestrogens, sulfides/thiols, policosanol, phytosaponins, rubisco peptides, hydration agents, autoimmune agents, C- Reactive protein reducing agents or anti-inflammatory agents; or any other functional ingredients that are beneficial in the treatment of a particular disease or condition such as diabetes, osteoporosis, inflammation or cholesterol.

II.天然及/或合成之高效甜味剂II. Natural and/or synthetic high-potency sweeteners

本发明所提供之甜味剂组成物亦包含至少一种天然及/或合成之高效甜味剂。此文所使用之″天然高效甜味剂″、″NHPS″、″NHPS组成物″及″天然高效甜味剂组成物″等词同义。″NHPS″意指任何在天然物质中发现之甜味剂，其可为未加工的、萃取出的、纯化的或任何其它形式之单独的甜味剂或其组合，且其独特具有较蔗糖、果糖或葡萄糖来得高之甜味效力，但所具之热量却较低。适合用于本发明之具体例之NHPSs的非限定实例包括：莱鲍廸苷A(rebaudiosideA)、莱鲍廸苷B、莱鲍廸苷C、莱鲍廸苷D、莱鲍廸苷E、莱鲍廸苷F、杜尔可苷A(dulcoside A)、杜尔可苷B、甜茶苷(rubusoside)、甜菊(stevia)、甜菊苷(stevioside)、罗汉果皂苷(mogroside)IV、罗汉果皂苷V、罗汉果(Luo Han Guo)甜味剂、赛门苷(siamenoside)、莫纳甜(monatin)及其盐类(莫纳甜SS、RR、RS、SR)、仙茅甜蛋白(curculin)、甘草酸(glycyrrhizic acid)及其盐类、奇异果甜蛋白(thaumatin)、莫那灵(monellin)、马槟榔甜蛋白(mabinlin)、布拉齐因(brazzein)、赫南德辛(hernandulcin)、叶甜素(phyllodulcin)、葛来赛菲林(glycyphyllin)、根皮苷(phloridzin)、三洛巴汀(trilobatin)、拜由诺苷(baiyunoside)、奥斯来丁(osladin)、聚宝多苷A(polypodoside A)、泰洛卡利苷A(pterocaryoside A)、泰洛卡利苷B、木库洛利苷(mukurozioside)、非洛米索苷I(phlomisoside I)、培利安灵I(periandrin I)、相思子苷A(abrusoside A)及青钱柳苷I(cyclocarioside I)。NHPS亦包括经改质之NHPSs。经改质之NHPSs包括已经过天然改造之NHPSs。例如：经改质之NHPS包括，但不限于：已经过发酵、与酶接触之NHPSs或在NHPS上衍生或取代者。在一种具体例中，可将至少一种经改质之NHPS与至少一种NHPS一起使用。在另一种具体例中，该至少一种经改质之NHPS可不必与NHPS一起使用。因此，经改质之NHPSs可取代NHPS或可与NHPSs一起用于此文所描述之任何具体例中。然而，为了简明之故，在本发明具体例之描述中，并不明确地将经改质之NHPSs描述为未经改质之NHPS的替代选择，但应可了解该经改质之NHPSs可在任何此文所揭示之具体例中取代NHPSs。The sweetener composition provided by the present invention also includes at least one natural and/or synthetic high-potency sweetener. The terms "natural high-potency sweetener", "NHPS", "NHPS composition" and "natural high-potency sweetener composition" are used synonymously herein. "NHPS" means any sweetener found in natural substances, which may be raw, extracted, purified, or any other form of individual sweeteners or combinations thereof, and which has unique properties compared to sucrose, Fructose or glucose has a high sweetness effect, but it has low calories. Non-limiting examples of NHPSs suitable for use in embodiments of the invention include: rebaudioside A (rebaudioside A), rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside Baudioside F, dulcoside A, dulcoside B, rubusoside, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo (Luo Han Guo) sweetener, siamenoside, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid ( glycyrrhizic acid) and its salts, thaumatin, monellin, mabinlin, brazzein, hernandulcin, phytosin (phyllodulcin), glycyphyllin, phloridzin, trilobatin, baiyunoside, osladin, polypodoside A ), tylocaryoside A (pterocaryoside A), tylocaryoside B, mukurozioside, felomisoside I (phlomisoside I), periandrin I (periandrin I), acacia Abrusoside A (abrusoside A) and cyclocarioside I (cyclocarioside I). NHPS also includes modified NHPSs. Modified NHPSs include NHPSs that have been engineered by nature. For example, modified NHPS includes, but is not limited to: NHPSs that have been fermented, contacted with enzymes, or derivatized or substituted on NHPS. In one embodiment, at least one modified NHPS can be used with at least one NHPS. In another embodiment, the at least one modified NHPS may not be used together with the NHPS. Thus, modified NHPSs can be used in place of or in conjunction with NHPSs in any of the embodiments described herein. However, for the sake of brevity, in the description of the embodiments of the present invention, modified NHPSs are not explicitly described as alternatives to unmodified NHPSs, but it should be understood that modified NHPSs can be found in NHPSs are substituted in any of the embodiments disclosed herein.

于一具体例中，NHPS之萃取物可以任何纯度百分比使用。于另一具体例中，当NHPS系以非萃取物之形式使用时，NHPS之纯度可为，例如：从约25％至约100％。根据其它具体例，NHPS之纯度可为从约50％至约100％；从约70％至约100％；从约80％至约100％；从约90％至约100％；从约95％至约100％；从约95％至约99.5％；从约96％至约100％；从约97％至约100％；从约98％至约100％；及从约99％至约100％。In one embodiment, the extract of NHPS can be used at any purity percentage. In another embodiment, when the NHPS is used in a non-extracted form, the purity of the NHPS can be, for example, from about 25% to about 100%. According to other embodiments, 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% .

此文所使用之纯度代表存在于NHPS萃取物中之未加工或纯化形式之个别NHPS化合物的重量百分比。在一种具体例中，甜菊醇糖苷(stevioglycoside)萃取物包含为特定纯度之特定甜菊醇糖苷，而该甜菊醇糖苷萃取物之其余部分包含其它甜菊醇糖苷之混合物。Purity as used herein represents the weight percent of an individual NHPS compound present in the NHPS extract in raw or purified form. In one embodiment, a steviol glycoside extract comprises a particular steviol glycoside at a specified purity and the remainder of the steviol glycoside extract comprises a mixture of other steviol glycosides.

为了取得特别纯之NHPS(诸如：莱鲍廸苷A)萃取物，可能需要将粗萃取物纯化成实质上之纯型。这类方法大致为此技艺之一般技术人士所已知。In order to obtain a particularly pure NHPS (such as: rebaudioside A) extract, it may be necessary to purify the crude extract to a substantially pure form. Such methods are generally known to those of ordinary skill in the art.

一种用于纯化NHPS(诸如：莱鲍廸苷A)之示范方法描述于发明者DuBois，等人于2006年6月19日提出之待审的专利申请案第60/805,216号，标题″Rebaudioside A Composition and Method For Purifying Rebaudioside A″中，其全文并为本揭示内容之参考资料。An exemplary method for purifying NHPS such as: Rebaudioside A is described in co-pending patent application Ser. No. 60/805,216, filed June 19, 2006 by inventor DuBois, et al. A Composition and Method For Purifying Rebaudioside A", the full text of which is a reference for this disclosure.

简单地说，实质上纯化之莱鲍廸苷A系在单一步骤中从包含至少一种有机溶剂及从约10重量％至约25重量％(更特别的是，从约15重量％至约20重量％)之水的水性有机溶液中结晶而出。较为理想地，有机溶剂包含醇类、丙酮及乙腈。醇类之非限定实例包括：乙醇、甲醇、异丙醇、1-丙醇、1-丁醇、2-丁醇、第三-丁醇及异丁醇。较为理想地，该至少一种有机溶剂包含乙醇和甲醇之混合物，此乙醇和甲醇在水性有机溶液中之重量比为从约20份至约1份之乙醇对1份甲醇，以从约3份至约1份之乙醇对1份甲醇更令人满意。Briefly, substantially purified Rebaudioside A is obtained in a single step from a compound comprising at least one organic solvent and from about 10% to about 25% by weight (more specifically, from about 15% to about 20% by weight). % by weight) in aqueous organic solution of water crystallized out. Ideally, the organic solvent includes alcohols, acetone and acetonitrile. Non-limiting examples of alcohols include: ethanol, methanol, isopropanol, 1-propanol, 1-butanol, 2-butanol, tert-butanol, and isobutanol. More desirably, the at least one organic solvent comprises a mixture of ethanol and methanol in an aqueous organic solution in a weight ratio of from about 20 parts to about 1 part ethanol to 1 part methanol, to from about 3 parts To about 1 part ethanol to 1 part methanol is more satisfactory.

较佳地，该水性有机溶剂和粗莱鲍廸苷A之重量比为从约10份至约4份之水性有机溶剂对1份粗莱鲍廸苷A，更特别的为从约5份至约3份之水性有机溶剂对1份粗莱鲍廸苷A。Preferably, the weight ratio of the aqueous organic solvent and crude rebaudioside A is from about 10 parts to about 4 parts of aqueous organic solvent to 1 part of crude rebaudioside A, more particularly from about 5 parts to About 3 parts of aqueous organic solvent to 1 part of crude rebaudioside A.

在一种示范性具体例中，纯化莱鲍廸苷A之方法系于约室温下进行。在另一种具体例中，纯化莱鲍廸苷A之方法进一步包含将莱鲍廸苷A溶液加热至约20℃至约40℃(或者，在另一种具体例中系加热至回流温度)共约0.25小时至约8小时的步骤。在另一种示范性具体例中，其中该用于纯化莱鲍廸苷A之方法包含加热莱鲍廸苷A溶液的步骤，该方法进一步包含将莱鲍廸苷A溶液之温度冷却至约4℃至约25℃，共约0.5小时至约24小时的步骤。In one exemplary embodiment, the method of purifying rebaudioside A is performed at about room temperature. In another embodiment, the method for purifying rebaudioside A further comprises heating the rebaudioside A solution to about 20°C to about 40°C (or, in another embodiment, to reflux temperature) A total of steps of about 0.25 hours to about 8 hours. In another exemplary embodiment, wherein the method for purifying rebaudioside A comprises the step of heating the rebaudioside A solution, the method further comprises cooling the temperature of the rebaudioside A solution to about 4 °C to about 25 °C in steps of about 0.5 hours to about 24 hours.

根据特定之具体例，莱鲍廸苷A之纯度可为从约50％至约100％；从约70％至约100％；从约80％至约100％；从约90％至约100％；从约95％至约100％；从约95％至约99.5％；从约96％至约100％；从约97％至约100％；从约98％至约100％；及从约99％至约100％。根据特别令人满意之具体例，当粗莱鲍廸苷A结晶化时，该实质上纯化之莱鲍廸苷A组成物包含纯度超过约95重量％至约100重量％之莱鲍廸苷A(以干重计)。在其它示范性具体例中，实质上纯化之莱鲍廸苷A包含纯度水平超过约97重量％至约100重量％之莱鲍廸苷A(以干重计)、超过约98重量％至约100重量％之莱鲍廸苷A(以干重计)或超过约99重量％至约100重量％之莱鲍廸苷A(以干重计)。在该单一结晶化步骤中，可搅拌或不搅拌莱鲍廸苷A溶液。According to specific embodiments, the purity of rebaudioside 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 a particularly desirable embodiment, when crude rebaudioside A is crystallized, the substantially purified rebaudioside A composition comprises rebaudioside A at a purity greater than about 95% by weight to about 100% by weight (by dry weight). In other exemplary embodiments, the substantially purified rebaudioside A comprises rebaudioside A at a purity level of greater than about 97% by weight to about 100% by weight of rebaudioside A (on a dry basis), greater than about 98% by weight to about 100% by weight rebaudioside A (by dry weight) or greater than about 99% by weight to about 100% by weight rebaudioside A (by dry weight). During this single crystallization step, the rebaudioside A solution may or may not be stirred.

在一种示范性具体例中，纯化莱鲍廸苷A之方法进一步包含于适当之温度下，在莱鲍廸苷A溶液中接种可促进莱鲍廸苷A结晶化之足量的高纯度莱鲍廸苷A结晶，以形成纯莱鲍廸苷A的步骤(选择性步骤)。足够促进实质上纯化之莱鲍廸苷A形成结晶的莱鲍廸苷A的量包含：在溶液中存有从约0.0001重量％至约1重量％(更特别的为从约0.01重量％至约1重量％)之莱鲍廸苷A。种晶步骤之适当温度包含从约18℃至约35℃之温度。In an exemplary embodiment, the method for purifying rebaudioside A further comprises inoculating the rebaudioside A solution at an appropriate temperature with a sufficient amount of high-purity lysine that can promote the crystallization of rebaudioside A. Baudioside A is crystallized to form a step of pure rebaudioside A (optional step). The amount of rebaudioside A sufficient to promote the crystallization of substantially purified rebaudioside A comprises: present in solution from about 0.0001% by weight to about 1% by weight (more specifically from about 0.01% by weight to about 1% by weight) of rebaudioside A. Suitable temperatures for the seeding step include temperatures from about 18°C to about 35°C.

于另一示范性具体例中，该纯化莱鲍迪苷A之方法进一步包含分离及清洗实质上纯的莱鲍迪苷A组成物之步骤。该实质上纯的莱鲍迪苷A组成物可经使用离心力之多种固液相分离技术自有机水溶液中分离出来，该等分离技术包括但不限于垂直及水平有孔篮式离心、固相钵式离心、倾析离心、剥脱式离心、推式离心、汉克型(Heinkel type)离心、盘堆叠离心及旋风分离。此外，分离作用可使用压力、真空及重力过滤等任一方法强化，该等方法包括但不限于使用带、滚筒、纳区式(nutsche type)、叶片、板、罗森门式(Rosenmund type)、史巴克式(sparkler type)、袋滤及滤压法。莱鲍迪苷A固液相分离装置之操作可为连续、半连续或批次模式。该实质上纯的莱鲍迪苷A组成物亦可于分离装置中经使用不同之水性有机溶剂及彼之混合物清洗。该实质上纯的莱鲍迪苷A组成物可于分离装置中经使用任何数目之气体(其包括但不限于氮气及氩气)以挥发残余之液体溶剂而部分或全部地蒸干。该实质上纯的莱鲍迪苷A组成物亦可经使用液体、气体或机械装置以溶解固体的方式或维持固体形式而自动或人工地自分离装置中移出。In another exemplary embodiment, the method for purifying rebaudioside A further comprises the step of isolating and washing the substantially pure rebaudioside A composition. The substantially pure rebaudioside A composition can be separated from the aqueous organic solution by various solid-liquid phase separation techniques using centrifugal force, including but not limited to vertical and horizontal perforated basket centrifugation, solid phase Bowl centrifugation, decanting centrifugation, stripping centrifugation, push centrifugation, Heinkel type centrifugation, disk stack centrifugation and cyclone separation. Additionally, separation can be enhanced using any of pressure, vacuum, and gravity filtration methods including, but not limited to, the use of belts, rollers, nutsche type, blades, plates, Rosenmund type , Sparkler type, bag filter and filter pressure method. The operation of the rebaudioside A solid-liquid phase separation device can be in continuous, semi-continuous or batch mode. The substantially pure rebaudioside A composition can also be washed in the separation device using different aqueous organic solvents and mixtures thereof. The substantially pure rebaudioside A composition can be partially or fully evaporated to dryness in a separation device by using any number of gases, including but not limited to nitrogen and argon, to evaporate the residual liquid solvent. The substantially pure rebaudioside A composition can also be automatically or manually removed from the separation device by dissolving the solid or maintaining the solid form using liquid, gas or mechanical means.

再于另一示范性具体例中，该纯化莱鲍迪苷A之方法进一步包含使用本技艺之技术熟习人士所熟知之技术来干燥该实质上纯的莱鲍迪苷A组成物之步骤，该习知技术之非限定实例包括旋转式真空干燥机、流化床干燥机、旋转隧式干燥机、平板干燥机、平盘干燥机、诺他式(Nauta type)干燥机、喷雾干燥机、急骤干燥机、微米干燥机、盘式干燥机、高速及低速桨叶干燥机及微波干燥机。在一示范性具体例中，该干燥步骤包括使用氮或氩冲洗气于温度约40℃至约60℃之范围内冲洗约5小时至约100小时以除去残余溶剂而干燥该实质上纯的莱鲍迪苷A组成物。In yet another exemplary embodiment, the method for purifying rebaudioside A further comprises the step of drying the substantially pure rebaudioside A composition using techniques well known to those skilled in the art, the Non-limiting examples of known techniques include rotary vacuum dryers, fluidized bed dryers, rotary tunnel dryers, plate dryers, pan dryers, Nauta type dryers, spray dryers, rapid Dryers, micron dryers, disc dryers, high-speed and low-speed paddle dryers and microwave dryers. In an exemplary embodiment, the drying step comprises drying the substantially pure lysine by flushing with a nitrogen or argon purge gas at a temperature in the range of about 40°C to about 60°C for about 5 hours to about 100 hours to remove residual solvent. Baudioside A composition.

再于另一示范性具体例中，其中该粗制莱鲍迪苷A之混合物本质上系不包含莱鲍迪苷D杂质，该纯化莱鲍迪苷A之方法亦包含在进行干燥实质上纯的莱鲍迪苷A组成物之步骤之前，先使用水性有机溶剂将该实质上纯的莱鲍迪苷A组成物浆液化。该浆液为包含固体及水性有机溶剂或有机溶剂之混合物，其中该固体包含实质上纯的莱鲍迪苷A组成物且仅稍微溶解于该水性有机溶剂或有机溶剂中。于一具体例中，该实质上纯的莱鲍迪苷A组成物及水性有机溶剂于浆液中之重量比系为约15份至约1份水性有机溶剂对1份实质上纯的莱鲍迪苷A组成物。于一具体例中，该浆液系维持在室温下。于另一具体例中，该浆液化步骤包含把浆液加热至约20至约40℃之范围。该实质上纯的莱鲍迪苷A组成物经搅拌约0.5小时至约24小时后已呈浆液化。In yet another exemplary embodiment, wherein the mixture of crude rebaudioside A is substantially free of rebaudioside D impurity, the method of purifying rebaudioside A also comprises drying substantially pure Prior to the step of the rebaudioside A composition, the substantially pure rebaudioside A composition is slurried using an aqueous organic solvent. The slurry comprises a solid and an aqueous organic solvent or a mixture of organic solvents, wherein the solid comprises substantially pure rebaudioside A composition and is only slightly soluble in the aqueous organic solvent or organic solvent. In one embodiment, the weight ratio of the substantially pure rebaudioside A composition and the aqueous organic solvent in the slurry is about 15 parts to about 1 part of the aqueous organic solvent to 1 part of the substantially pure rebaudioside A Glycoside A composition. In one embodiment, the slurry is maintained at room temperature. In another embodiment, the slurrying step includes heating the slurry to a temperature in the range of about 20 to about 40°C. The substantially pure rebaudioside A composition is slurried after stirring for about 0.5 hours to about 24 hours.

于另一示范性具体例中，该纯化莱鲍迪苷A之方法进一步包含将该实质上纯的莱鲍迪苷A组成物与该浆液之水性有机溶剂或有机溶剂分离、冲洗该实质上纯的莱鲍迪苷A组成物、及随后干燥该实质上纯的莱鲍迪苷A组成物之步骤。In another exemplary embodiment, the method for purifying rebaudioside A further comprises separating the substantially pure rebaudioside A composition from the aqueous organic solvent or the organic solvent of the slurry, washing the substantially pure The rebaudioside A composition, and the step of subsequently drying the substantially pure rebaudioside A composition.

若需要进一步之纯化，可重复本文所述之纯化莱鲍迪苷A之方法或该实质上纯的莱鲍迪苷A组成物可进一步地藉由使用其它纯化方法(如管柱层析)加以纯化。If further purification is required, the method for purifying rebaudioside A described herein can be repeated or the substantially pure rebaudioside A composition can be further purified by using other purification methods (such as column chromatography). purification.

欲含括的是，其它NHPSs仅需使用本技艺之一般技术人士显而易知的少数实验即可使用本文所述之纯化方法进行纯化。It is intended that other NHPSs may be purified using the purification methods described herein requiring only a few experiments that would be apparent to one of ordinary skill in the art.

前述之结晶方法所纯化之莱鲍迪苷A可生成至少4种不同之多晶型：第1型：莱鲍迪苷A水合物；第2型：无水莱鲍迪苷A；第3型：莱鲍迪苷A溶剂合物；及，第4型：非晶型莱鲍迪苷A。生成非晶型多晶型之方法亦为本技艺之技术熟习人士所熟知。该纯化方法之水溶性有机溶液及温度将影响该实质上纯的莱鲍迪苷A组成物中所生成之多晶型。图1至5分别为第1多晶型(水合物)、第2多晶型(无水物)、第3A多晶型(甲醇溶剂化物)、第3B多晶型(乙醇溶剂化物)及第4多晶型(非晶型)之示范性粉末x-射线衍射(XRPD)扫描图。The rebaudioside A purified by the aforementioned crystallization method can produce at least 4 different polymorphic forms: type 1: rebaudioside A hydrate; type 2: anhydrous rebaudioside A; type 3 : rebaudioside A solvate; and, Form 4: amorphous rebaudioside A. Methods for generating amorphous polymorphs are also well known to those skilled in the art. The aqueous organic solution and temperature of the purification process will affect the polymorphic forms formed in the substantially pure rebaudioside A composition. Figures 1 to 5 are the 1st polymorph (hydrate), the 2nd polymorph (anhydrate), the 3A polymorph (methanol solvate), the 3B polymorph (ethanol solvate) and the 3rd polymorph (ethanol solvate) respectively. 4 Exemplary powder x-ray diffraction (XRPD) scans of the polymorph (amorphous form).

下表中摘述该4种莱鲍迪苷A多晶型之物质特性：The physical properties of the four rebaudioside A polymorphs are summarized in the table below:

表1：莱鲍迪苷A多晶型Table 1: Rebaudioside A polymorphs

  第1多晶型1st polymorph  第2多晶型2nd polymorph  第3多晶型3rd polymorph  第4多晶型4th polymorph  于25℃水中之溶解率Dissolution rate in water at 25°C  极低(＜0.2％/60分钟)Very low (<0.2%/60 minutes)  中等(＜30％/5分钟)Moderate (<30%/5 minutes)  高(＞30％/5分钟)High (>30%/5 minutes)  高(＞35.0％/5分钟)High (>35.0%/5 minutes)  含醇量Alcohol content  ＜0.5％＜0.5%  ＜1％＜1%  1-3％1-3%  含水量Moisture content  ＞5％＞5%  ＜1％＜1%  ＜3％＜3%  6.74％6.74%

所形成之多晶型将取决于该有机水溶液之组成、结晶步骤之温度及干燥步骤之温度。第1多晶型及第3多晶型系在单一结晶步骤期间形成，而第2多晶型系在干燥步骤期间自第1型或第3型转变而来。The polymorph formed will depend on the composition of the aqueous organic solution, the temperature of the crystallization step and the temperature of the drying step. The 1st polymorph and the 3rd polymorph are formed during a single crystallization step, while the 2nd polymorph is transformed from either the 1st or 3rd polymorph during the drying step.

结晶步骤期间之低温(于约20至约50℃之范围)及水溶性有机溶剂中水对有机溶剂之低比率会形成第3多晶型。结晶步骤期间之高温(于约50至约80℃之范围)及水溶性有机溶剂中水对有机溶剂之高比率会形成第1多晶型。第1多晶型可于室温(处理2至16小时)或于回流温度(处理约0.5至3小时)下与无水溶剂混合成浆液而转变成第3多晶型。第3多晶型可藉由将该多晶型在水中于室温下搅拌约16小时或于回流温度下搅拌约2至3小时以混合成浆液而转变成第1多晶型。第3多晶型可于干燥过程转变成第2多晶型；然而，将干燥温度升高至70℃以上或延长该实质上纯莱鲍迪苷A组成物之干燥时间将使莱鲍迪苷A分解且增加该实质上纯莱鲍迪苷A组成物中残余之莱鲍迪苷B杂质量。第2多晶型可藉由加入水而转变成第1多晶型。The low temperature (in the range of about 20 to about 50° C.) and the low ratio of water to organic solvent in the water-miscible organic solvent during the crystallization step will form the third polymorph. The high temperature (in the range of about 50 to about 80° C.) and the high ratio of water to organic solvent in the water-miscible organic solvent during the crystallization step will form the first polymorph. The first polymorph can be converted to the third polymorph by slurrying with anhydrous solvent at room temperature (for 2 to 16 hours) or at reflux temperature (for about 0.5 to 3 hours). The third polymorph can be converted to the first polymorph by mixing the polymorph into a slurry in water by stirring at room temperature for about 16 hours or at reflux temperature for about 2 to 3 hours. The third polymorphic form can be transformed into the second polymorphic form during the drying process; however, raising the drying temperature above 70°C or prolonging the drying time of the substantially pure rebaudioside A composition will make rebaudioside A decomposes and increases the amount of residual rebaudioside B impurity in the substantially pure rebaudioside A composition. The second polymorph can be converted to the first polymorph by adding water.

第4多晶型可使用本技艺之技术熟习人士所熟知之方法自第1、2、3多晶型或其组合生成。此等方法之非限定实例包括熔融加工、球磨、结晶、冷冻干燥、冷冻-研磨(cryo-grinding)及喷干法。在一特定具体例中，第4多晶型可藉由喷干实质上纯莱鲍迪苷A组成物之溶液而自经上述之纯化方法所得到之实质上纯莱鲍迪苷A组成物来制得。Form 4 polymorph can be produced frompolymorph form 1, 2, 3 or combinations thereof using methods well known to those skilled in the art. Non-limiting examples of such methods include melt processing, ball milling, crystallization, freeze drying, cryo-grinding, and spray drying. In a specific embodiment, the fourth polymorphic form can be obtained from the substantially pure rebaudioside A composition obtained by the above-mentioned purification method by spray drying the solution of the substantially pure rebaudioside A composition be made of.

本文所使用之“合成甜味剂”系指任何在自然界不存在之组成物且其特征为所具有之甜化效能高于蔗糖、果糖或葡萄糖且热量较低。适用于本发明之具体例之合成甜味剂的非限定实例包括三氯蔗糖(sucralose)、醋磺内酯钾(potassiumacesulfame)、阿斯巴甜(aspartame)、甜肽胺(alitame)、糖精(saccharin)、新橙皮苷二氢查尔酮(neohesperidin dihydrochalcone)、环己基磺酰氨酸盐、纽甜(neotame)、N-[N-[3-(3-羟基-4-甲氧苯基)丙基]-L-α-天门冬氨酰基]-L-苯基丙氨酸1-甲酯、N-[N-[3-(3-羟基-4-甲氧苯基)-3-甲基丁基]-L-α-天门冬氨酰基]-L-苯基丙氨酸1-甲酯、N-[N-[3-(3-甲氧基-4-羟苯基)丙基]-L-α-天门冬氨酰基]-L-苯基丙氨酸1-甲酯、及其盐类，等。As used herein, "synthetic sweetener" refers to any composition that does not occur in nature and is characterized by having a sweetening potency higher than that of sucrose, fructose or glucose and lower in calories. Non-limiting examples of synthetic sweeteners suitable for use in embodiments of the present invention include sucralose, potassium acesulfame, aspartame, alitame, saccharin ( saccharin), neohesperidin dihydrochalcone (neohesperidin dihydrochalcone), cyclohexylsulfonyl acid salt, neotame (neotame), N-[N-[3-(3-hydroxy-4-methoxyphenyl )Propyl]-L-α-aspartyl]-L-phenylalanine 1-methyl ester, N-[N-[3-(3-hydroxy-4-methoxyphenyl)-3- Methylbutyl]-L-α-aspartyl]-L-phenylalanine 1-methyl ester, N-[N-[3-(3-methoxy-4-hydroxyphenyl)propane Base]-L-α-aspartyl]-L-phenylalanine 1-methyl ester, its salts, etc.

该NHPS及合成甜味剂可单独使用或与其它NHPS及/或合成甜味剂组合并用。例如，该甜味剂组成物可含有单一NHPS或单一合成甜味剂；单一NHPS及单一合成甜味剂；一或多种NHPSs及单一合成甜味剂；单一NHPS及一或多种合成甜味剂；或一或多种NHPSs及一或多种合成甜味剂。只要多种天然及/或合成高效甜味剂之组合效果不会不良地影响该甜味剂组成物或口服之经甜化组成物之味道，即可采用。The NHPS and synthetic sweeteners can be used alone or in combination with other NHPS and/or synthetic sweeteners. For example, the sweetener composition may contain a single NHPS or a single synthetic sweetener; a single NHPS and a single synthetic sweetener; one or more NHPSs and a single synthetic sweetener; a single NHPS and one or more synthetic sweeteners or one or more NHPSs and one or more synthetic sweeteners. Various natural and/or synthetic high-potency sweeteners can be used as long as the combination effect does not adversely affect the taste of the sweetener composition or the sweetened composition for oral administration.

例如，特定之具体例包括NHPSs(诸如甜菊醇糖苷类)之组合。可组合之适当甜菊醇糖苷类之非限定实例包括莱鲍迪苷A、莱鲍迪苷B、莱鲍迪苷C、莱鲍迪苷D、莱鲍迪苷E、莱鲍迪苷F、杜尔可苷A、杜尔可苷B、甜茶苷、甜菊苷及甜菊双糖苷(steviolbioside)。根据本发明之特定所欲的具体例，该高效甜味剂之组合包含莱鲍迪苷A及莱鲍迪苷B、莱鲍迪苷C、莱鲍迪苷E、莱鲍迪苷F、甜菊苷、甜菊双糖苷、杜尔可苷A，或其组合。For example, certain embodiments include combinations of NHPSs such as steviol glycosides. Non-limiting examples of suitable steviol glycosides that may be combined include rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, Ercoside A, dulcoside B, rubusoside, stevioside and steviolbioside. According to a specific desired embodiment of the present invention, the combination of high-efficiency sweeteners includes rebaudioside A and rebaudioside B, rebaudioside C, rebaudioside E, rebaudioside F, stevia glycoside, steviolbioside, dulcoside A, or a combination thereof.

一般而言，根据特定之具体例，存在于高效甜味剂组合中之莱鲍迪苷A量系为该高效甜味剂组合之约50至约99.5重量％，较佳地系为约70至约90重量％，且更佳地系为约75至约85重量％。Generally, rebaudioside A is present in a combination of high-potency sweeteners in an amount ranging from about 50 to about 99.5 percent by weight of the combination of high-potency sweeteners, preferably from about 70 to about 99.5 percent by weight, according to a particular embodiment. About 90% by weight, and more preferably from about 75 to about 85% by weight.

于另一特定具体例中，存在于高效甜味剂组合中之莱鲍迪苷B量系为该高效甜味剂组合之约1至约8重量％，较佳地系为约2至约5重量％，且更佳地系为约2至约3重量％。In another specific embodiment, the amount of rebaudioside B present in the combination of high-potency sweeteners is from about 1 to about 8% by weight of the combination of high-potency sweeteners, preferably from about 2 to about 5%. % by weight, and more preferably from about 2 to about 3% by weight.

于另一特定具体例中，存在于高效甜味剂组合中之莱鲍迪苷C量系为该高效甜味剂组合之约1至约10重量％，较佳地系为约3至约8重量％，且更佳地系为约4至约6重量％。In another specific embodiment, the amount of rebaudioside C present in the combination of high-potency sweeteners is from about 1 to about 10% by weight of the combination of high-potency sweeteners, preferably from about 3 to about 8 % by weight, and more preferably from about 4 to about 6% by weight.

再于另一特定具体例中，存在于高效甜味剂组合中之莱鲍迪苷E量系为该高效甜味剂组合之约0.1至约4重量％，较佳地系为约0.1至约2重量％，且更佳地系为约0.5至约1重量％。In yet another specific embodiment, the amount of rebaudioside E present in the combination of high-potency sweeteners is from about 0.1 to about 4% by weight of the combination of high-potency sweeteners, preferably from about 0.1 to about 2% by weight, and more preferably from about 0.5 to about 1% by weight.

再于另一特定具体例中，存在于高效甜味剂组合中之莱鲍迪苷F量系为该高效甜味剂组合之约0.1至约4重量％，较佳地系为约0.1至约2重量％，且更佳地系为约0.5至约1重量％。In yet another specific embodiment, the amount of rebaudioside F present in the combination of high-potency sweeteners is from about 0.1 to about 4% by weight of the combination of high-potency sweeteners, preferably from about 0.1 to about 2% by weight, and more preferably from about 0.5 to about 1% by weight.

再于另一特定具体例中，存在于高效甜味剂组合中之杜尔可苷A量系为该高效甜味剂组合之约0.1至约4重量％，较佳地系为约0.1至约2重量％，且更佳地系为约0.5至约1重量％。In yet another specific embodiment, dulcoside A is present in the combination of high-potency sweeteners in an amount of from about 0.1 to about 4% by weight of the combination of high-potency sweeteners, preferably from about 0.1 to about 2% by weight, and more preferably from about 0.5 to about 1% by weight.

再于另一特定具体例中，存在于高效甜味剂组合中之杜尔可苷B量系为该高效甜味剂组合之约0.1至约4重量％，较佳地系为约0.1至约2重量％，且更佳地系为约0.5至约1重量％。In yet another specific embodiment, dulcoside B is present in the combination of high-potency sweeteners in an amount of from about 0.1 to about 4% by weight of the combination of high-potency sweeteners, preferably from about 0.1 to about 2% by weight, and more preferably from about 0.5 to about 1% by weight.

于另一特定具体例中，存在于高效甜味剂组合中之甜菊苷量系为该高效甜味剂组合之约0.5至约10重量％，较佳地系为约1至约6重量％，且更佳地系为约1至约4重量％。In another specific embodiment, the amount of stevioside present in the combination of high-potency sweeteners is from about 0.5 to about 10% by weight of the combination of high-potency sweeteners, preferably from about 1 to about 6% by weight, And more preferably from about 1 to about 4% by weight.

再于另一特定具体例中，存在于高效甜味剂组合中之甜菊双糖苷量系为该高效甜味剂组合之约0.1至约4重量％，较佳地系为约0.1至约2重量％，且更佳地系为约0.5至约1重量％。In yet another specific embodiment, the amount of steviolbioside present in the combination of high-potency sweeteners is from about 0.1 to about 4% by weight of the combination of high-potency sweeteners, preferably from about 0.1 to about 2% by weight %, and more preferably from about 0.5 to about 1% by weight.

依据特定所欲之具体例，该高效甜味剂组成物包含莱鲍迪苷A、甜菊苷、莱鲍迪苷B、莱鲍迪苷C及莱鲍迪苷F之组合；其中该莱鲍迪苷A于高效甜味剂组合中之存在量为该高效甜味剂组合之总重量的约75至约85重量％，甜菊苷之存在量为约1至约6重量％，莱鲍迪苷B之存在量为约2至约5重量％，莱鲍迪苷C之存在量为约3至约8重量％且莱鲍迪苷F之存在量为约0.1至约2重量％。According to a specific desired embodiment, the high-efficiency sweetener composition comprises a combination of rebaudioside A, stevioside, rebaudioside B, rebaudioside C and rebaudioside F; wherein the rebaudioside Glycoside A is present in the combination of high-potency sweeteners in an amount of about 75 to about 85% by weight of the total weight of the combination of high-potency sweeteners, stevioside is present in an amount of about 1 to about 6% by weight, rebaudioside B Rebaudioside C is present in an amount of about 2 to about 5% by weight, Rebaudioside C is present in an amount of about 3 to about 8% by weight and Rebaudioside F is present in an amount of about 0.1 to about 2% by weight.

此外，本技艺之一般技术人士当能了解该甜味剂组成物可经特制而得到所需的热量含量。例如，低热量或无热量之NHPS可与含热量之天然甜味剂及/或其它含热量之添加剂合并以制得具有较佳热量含量之甜味剂组成物。In addition, those of ordinary skill in the art will understand that the sweetener composition can be tailored to obtain the desired calorie content. For example, a low- or non-caloric NHPS can be combined with a caloric natural sweetener and/or other caloric additives to produce a sweetener composition with a preferred caloric content.

III.改良甜味之组成物III. Composition for Improving Sweet Taste

该甜味剂组成物亦包含改良甜味之组成物，其非限定实例包括碳水化合物、多元醇、氨基酸及其对应盐类、聚氨基酸及其对应盐类、糖酸及其对应盐类、核苷酸、有机酸、无机酸、有机盐(包括有机酸盐及有机碱盐)、无机盐、苦味化合物、香料及调味成分、涩味化合物、蛋白质或蛋白质水解产物、界面活性剂、乳化剂、类黄酮、醇类、聚合物类、其它能赋予这类似糖特性之改良甜味之口味添加剂，及其组合。The sweetener composition also includes compositions for improving sweet taste, non-limiting examples of which include carbohydrates, polyols, amino acids and their corresponding salts, polyamino acids and their corresponding salts, sugar acids and their corresponding salts, nuclear Glucosides, organic acids, inorganic acids, organic salts (including organic acid salts and organic alkali salts), inorganic salts, bitter compounds, spices and flavoring ingredients, astringent compounds, proteins or protein hydrolyzates, surfactants, emulsifiers, Flavonoids, alcohols, polymers, other sweet taste improving taste additives that impart such sugar-like properties, and combinations thereof.

于一具体例中，单一改良甜味之组成物可与单一天然及/或合成之高效甜味剂并用。于本发明之另一具体例中，单一改良甜味之组成物可与一或多种天然及/或合成之高效甜味剂并用。再于另一具体例中，一或多种改良甜味之组成物可与单一天然及/或合成之高效甜味剂并用。更于另一具体例中，多种改良甜味之组成物可与一或多种天然及/或合成之高效甜味剂并用。In one embodiment, a single sweet taste improving composition may be used in combination with a single natural and/or synthetic high-potency sweetener. In another embodiment of the present invention, a single sweet taste improving composition may be used in combination with one or more natural and/or synthetic high-potency sweeteners. In yet another embodiment, one or more sweet taste improving compositions may be used in combination with a single natural and/or synthetic high-potency sweetener. In yet another embodiment, various sweet taste improving compositions can be used in combination with one or more natural and/or synthetic high-potency sweeteners.

于一特定之具体例中，至少一种天然及/或合成之高效甜味剂与至少一种改良甜味之组成物之组合系抑制、减少或消除不欲之味道并赋予该甜味剂似糖的特性。本文所使用之“不欲之味道”包括非由糖类(例如葡萄糖、蔗糖、果糖或类似之醣类)所赋予之任何味道特征。不欲之味道的非限定实例包括甜味的起始延迟、甜味的余味持续、金属味、苦味、冰凉感觉的味道或类似甲醇的味道、像甘草精的味道，等。In a specific embodiment, the combination of at least one natural and/or synthetic high-potency sweetener and at least one sweet taste improving composition suppresses, reduces or eliminates undesired taste and imparts a similar sweetness to the sweetener. properties of sugar. As used herein, "undesirable taste" includes any taste characteristic not imparted by sugars such as glucose, sucrose, fructose or similar sugars. Non-limiting examples of undesired tastes include delayed onset of sweetness, lingering aftertaste of sweetness, metallic taste, bitter taste, taste of cooling sensation or methanol-like taste, licorice-like taste, and the like.

于一具体例中，本发明提供一种甜味剂组成物，其显示出较该包含至少一种天然及/或合成之高效甜味剂但没有改良甜味之组成物之甜味剂组成物更似糖之时间及/或似糖之味道的变化形廓。本文所使用之″似糖特性″、″似糖味道″、″似糖甜味″、″似糖般″及″如糖″皆为同义词。似糖特性包括任何类似蔗糖的特性且包括但不限于最大反应、味道变化形廓、时间变化形廓、适应行为、口感、浓度/反应函数行为、有味道物质(tastant)和味道/甜味之交互作用、空间型式选择性、及温度效应。此等特性为蔗糖味道与天然及合成之高效甜味剂味道不同之程度。某一特性是否具有更似糖的特性系由专家组成的感觉评鉴小组决定，该小组成员会对含糖组成物及含有至少一种天然及/或合成之高效甜味剂以及该两者之含有/不含有改良甜味之组成物之组成物进行评估。此等评估会定量该等包含至少一种天然及/或合成之高效甜味剂之组成物及该两者之含有/不含有改良甜味之组成物之组成物的特性与含糖组成物的特性间之相似程度。测定某一组成物是否具有更像糖之味道的适当步骤已为此技艺所习知。In one embodiment, the present invention provides a sweetener composition that exhibits improved sweetness compared to a composition comprising at least one natural and/or synthetic high-potency sweetener without improving sweet taste Time to more sugary and/or profile of sugary taste. As used herein, "sugar-like properties", "sugar-like taste", "sugar-like sweetness", "sugar-like" and "sugar-like" are all synonyms. Sugar-like properties include any sucrose-like property and include, but are not limited to, maximal response, taste change profile, time change profile, adaptation behavior, mouthfeel, concentration/response function behavior, tastant, and taste/sweetness relationship. Interaction, spatial pattern selectivity, and temperature effects. These characteristics are the degree to which sucrose tastes differently from natural and synthetic high-potency sweeteners. Whether or not a property has more sugar-like properties is determined by a sensory panel of experts who will evaluate sugar-containing compositions and sweeteners containing at least one natural and/or synthetic high-potency sweetener and a combination of the two. Compositions with/without sweetness-improving compositions were evaluated. These assessments quantify the properties of the compositions comprising at least one natural and/or synthetic high-potency sweetener and both with and without sweet taste-improving compositions and the sugar-containing compositions. The degree of similarity between characteristics. Appropriate procedures for determining whether a composition has a more sugar-like taste are known in the art.

于一特定之具体例中，系由一评鉴小组决定甜味持续的缩短情形。简言之，评鉴小组(一般为8至12人)经过训练以评估对甜味的感觉且自样品置入口中起至将其吐出后的3分钟期间测定数个时间点之甜度。使用统计性分析，将含有添加剂之样品与不含有添加剂之样品所得到的结果作比较。在样品吐出后之时间点测得的分数降低显示甜味之持续缩短。In one specific example, a panel of judges determined the shortening of sweetness lingering. Briefly, a panel of panelists (typically 8 to 12 people) was trained to assess the perception of sweetness and measure sweetness at several time points from the time a sample was placed in the mouth until 3 minutes after it was expelled. Using statistical analysis, the results obtained for samples containing additives were compared with those obtained for samples not containing additives. Decreases in scores measured at time points after spitting out of the samples indicated a sustained reduction in sweetness.

该评鉴小组可经本技艺之技术熟习人士所习知之步骤加以训练。于一特定之具体例中，该评鉴小组可采用Spectrum^TM描述性分析法(Meilgaard et al，感觉评估技术(Sensory Evaluation Techniques)，第3版，第11章)加以训练。较佳地，训练的重点应在于基本味道(尤其是甜味)的辨识及测定。为确保结果之精确性及可再现性，各评鉴员对每件样品之甜味持续之缩短程度的测定应重复进行约三至约五次，每次重测间需休息至少5分钟且使用水彻底清洁口腔。The evaluation team can be trained by steps known to those skilled in the art. In a specific embodiment, the panel of judges can be trained using Spectrum(^TM) descriptive analytics (Meilgaard et al, Sensory Evaluation Techniques, 3rd Edition, Chapter 11). Preferably, the focus of the training should be on the identification and measurement of basic tastes (especially sweetness). In order to ensure the accuracy and reproducibility of the results, the determination of the shortening of the sweetness duration of each sample by each assessor should be repeated about three to about five times, with a rest period of at least 5 minutes between each retest and use Water to clean mouth thoroughly.

通常，测量甜味之方法包含将10毫升样品置入口中，将样品含在口中5秒且将样品于口内温和搅动，感受甜度5秒钟且评定其甜味强度，吐出样品(吐出样品后不能吞咽)，含一口清水漱口(好像刷牙般让水在口中剧烈搅动)且吐出漱口水，在吐出漱口水后立刻评定口内感受到的甜味强度，静待45秒，在静待的45秒钟期间，确认感受到最大甜味强度的时间且评定该时间的甜味强度(正常地运动口腔且于必要时吞咽)，10秒钟后再次评定甜味强度，再过60秒后再度评分(于漱口后累计120秒)，再过60秒后再度评分(于漱口后累计180秒)。在进行不同样品的评比时需先休息5分钟，且彻底用水清洁口腔。Generally, the method of measuring sweetness includes putting 10 ml of sample into the mouth, holding the sample in the mouth for 5 seconds and gently agitating the sample in the mouth, feeling the sweetness for 5 seconds and evaluating its sweetness intensity, spitting out the sample (after spitting out the sample) Can not swallow), rinse mouth with a mouthful of water (like brushing your teeth to stir the water vigorously in the mouth) and spit out the mouthwash, immediately after spitting out the mouthwash, evaluate the sweetness intensity in the mouth, wait for 45 seconds, after waiting for 45 seconds During the second period, identify the time of maximum perceived sweetness intensity and rate the sweetness intensity at that time (moving the mouth normally and swallowing if necessary), then rate the sweetness intensity again after 10 seconds, and again after another 60 seconds (Accumulate 120 seconds after gargling), and score again after another 60 seconds (accumulate 180 seconds after gargling). When evaluating different samples, rest for 5 minutes and clean your mouth thoroughly with water.

本文所使用之″碳水化合物″通常系指具有通式(CH₂O)_n(其中n为3至30)且以多个羟基取代之醛或酮化合物及其寡聚物和聚合物。本发明之碳水化合物类亦可为于一或多个位置上经取代或脱氧之化合物。本文所使用之碳水化合物类系指未经改质之碳水化合物类、碳水化合物类衍生物、经取代之碳水化合物类及经改质之碳水化合物类。本文所使用之″碳水化合物衍生物″、″经取代之碳水化合物″及″经改质之碳水化合物″为同义词。经改质之碳水化合物意指其中至少有一个原子被加入、移除、取代或彼等之组合的任何碳水化合物。所以，碳水化合物衍生物或经取代之碳水化合物包括经取代及未经取代之单醣、双醣、寡醣及多醣类。该碳水化合物衍生物或经取代之碳水化合物可选择性地于任何对应之C-位置脱氧及/或经一或多个基团取代，这些基团系诸如氢、卤素、卤烷基、羧基、酰基、酰氧基、氨基、酰氨基、羧基衍生物、烷氨基、二烷氨基、芳氨基、烷氧基、芳氧基、硝基、氰基、硫基、氢硫基、亚氨基、磺酰基、氧硫基、亚磺酰基、氨磺酰基、羧烷氧基、羧酰氨基、膦酰基(phosphonyl)、氧膦基(phosphinyl)、磷酰基、膦基、硫酯、硫醚、羟亚氨基、联氨基(hydrazino)、氨甲酰基、二氧磷基、膦酸基(phosphonato)、或任何可令该碳水化合物衍生物或经取代之碳水化合物类发挥改良该至少一种天然及/或合成之高效甜味剂的甜味之功能的其它可使用之官能基。As used herein, "carbohydrate" generally refers to aldehyde or ketone compounds having the general formula (CH₂ O)_n (wherein n is 3 to 30) and substituted with multiple hydroxyl groups, and their oligomers and polymers. The carbohydrates of the present invention may also be substituted or deoxygenated at one or more positions. As used herein, carbohydrates refer to unmodified carbohydrates, carbohydrate derivatives, substituted carbohydrates and modified carbohydrates. As used herein, "carbohydrate derivatives", "substituted carbohydrates" and "modified carbohydrates" are synonymous. A modified carbohydrate means any carbohydrate in which at least one atom has been added, removed, substituted, or a combination thereof. Thus, carbohydrate derivatives or substituted carbohydrates include substituted and unsubstituted monosaccharides, disaccharides, oligosaccharides and polysaccharides. The carbohydrate derivative or substituted carbohydrate may optionally be deoxygenated at any corresponding C-position and/or substituted with one or more groups such as hydrogen, halogen, haloalkyl, carboxyl, Acyl, acyloxy, amino, amido, carboxyl derivatives, alkylamino, dialkylamino, arylamino, alkoxy, aryloxy, nitro, cyano, thio, mercapto, imino, sulfo Acyl, thiol, sulfinyl, sulfamoyl, carboxyalkoxy, carboxamido, phosphonyl, phosphinyl, phosphoryl, phosphino, thioester, thioether, hydroxyl Amino group, hydrazino group, carbamoyl group, phosphono group, phosphonate group (phosphonato), or any carbohydrate derivatives or substituted carbohydrates that can improve the at least one natural and/or Other useful functional groups for the sweetness function of synthetic high-potency sweeteners.

本发明的具体例之碳水化合物类的非限定实例包括塔格糖、海藻糖、半乳糖、鼠李糖、环糊精(如：α-环糊精、β-环糊精及γ-环糊精)、麦芽糊精(包括：难消化之麦芽糊精，诸如：Fibersol-2^TM)、葡萄聚糖、蔗糖、葡萄糖、核酮糖、果糖、苏力糖(threose)、阿拉伯糖、木糖、异核糖(lyxose)、阿洛糖(allose)、右羟己糖(altrose)、甘露糖、艾杜糖(idose)、乳糖、麦芽糖、转化糖、异海藻糖、新海藻糖、帕拉金糖(palatinose)或异麦芽酮糖(isomaltulose)、赤藓糖(erythrose)、脱氧核糖、异葡萄糖、艾杜糖、塔罗糖(talose)、赤藓酮糖(erythrulose)、木酮糖(xylulose)、阿洛酮糖(psicose)、松二糖(turanose)、纤维二糖、淀粉果胶(amylopectin)、葡糖胺、甘露糖胺、岩藻糖、葡糖醛酸、葡糖酸、葡糖酸内酯、脱氧D岩藻糖(abequose)、半乳糖胺、甜菜寡醣、异麦芽寡醣(isomalto-oligosaccharides)(异麦芽糖、异麦芽三糖、潘糖(panose)，等)、木寡醣(木三糖、木二糖，等)、龙胆寡醣(龙胆二糖、龙胆三糖、龙胆四糖，等)、山梨糖、黑曲霉寡醣(nigero-oligosaccharides)、帕拉金寡醣、岩藻糖、果寡醣(蔗果三糖、蔗果四糖(nystose)，等)、麦芽四醇、麦芽三醇、麦芽寡醣(麦芽三糖、麦芽四糖、麦芽五糖、麦芽六糖、麦芽七糖，等)、乳酮糖、木蜜双糖、植物蜜糖、鼠李糖、核糖、异构物化之液态糖类(诸如：高果糖玉米/淀粉糖浆(如：HFCS55、HFCS42、HFCS90))、偶联糖(coupling sugars)、大豆寡醣及葡萄糖浆。此外，本文所使用之碳水化合物类可为D-或L-构型。Non-limiting examples of carbohydrates of embodiments of the present invention include tagatose, trehalose, galactose, rhamnose, cyclodextrins (such as: α-cyclodextrin, β-cyclodextrin and γ-cyclodextrin refined), maltodextrin (including: indigestible maltodextrin, such as: Fibersol-2^TM ), dextran, sucrose, glucose, ribulose, fructose, threose, arabinose, xylose , isoribose (lyxose), allose (allose), dextrose (altrose), mannose, idose (idose), lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatin Sugar (palatinose) or isomaltulose (isomaltulose), erythrose (erythrose), deoxyribose, isoglucose, idose, talose (talose), erythrulose (erythrulose), xylulose (xylulose) ), psicose, turanose, cellobiose, amylopectin, glucosamine, mannosamine, fucose, glucuronic acid, gluconic acid, glucosamine Glycolactone, deoxy D-fucose (abequose), galactosamine, beet oligosaccharides, isomalto-oligosaccharides (isomalto-oligosaccharides, etc.), wood Oligosaccharides (xylotriose, xylobiose, etc.), gentiooligosaccharides (gentiobiose, gentiotriose, gentiotetraose, etc.), sorbose, nigero-oligosaccharides, Palatin oligosaccharides, fucose, fructooligosaccharides (kestose, nystose, etc.), maltotetral, maltotriol, maltooligosaccharides (maltotriose, maltotetraose, Maltopentaose, maltohexaose, maltoheptaose, etc.), lactulose, xylobiose, plant honey, rhamnose, ribose, isomerized liquid sugars (such as: high fructose corn/starch syrup (eg HFCS55, HFCS42, HFCS90)), coupling sugars, soybean oligosaccharides and glucose syrup. Additionally, carbohydrates as used herein may be in the D- or L-configuration.

本文所使用之″多元醇″系指含有1个以上羟基之分子。多元醇可为分别含有2、3及4个羟基之二醇、三醇或四醇。多元醇亦可含有4个以上羟基，如分别含有5、6或7个羟基之五醇、六醇、七醇等。此外，多元醇亦可为碳水化合物之还原形式的糖醇、多醇或聚醇，其中该羰基(醛或酮，还原糖)已被还原成一级或二级羟基。As used herein, "polyol" refers to a molecule containing one or more hydroxyl groups. Polyols may be diols, triols or tetraols containing 2, 3 and 4 hydroxyl groups respectively. Polyols may also contain more than 4 hydroxyl groups, such as pentaol, hexaol, heptaol, etc. containing 5, 6 or 7 hydroxyl groups respectively. Furthermore, polyols may also be sugar alcohols, polyols or polyols which are reduced forms of carbohydrates in which the carbonyl groups (aldehydes or ketones, reducing sugars) have been reduced to primary or secondary hydroxyl groups.

在本发明之具体例中，改良甜味之多元醇添加剂之非限定实例包括赤藓醇、麦芽糖醇、甘露糖醇、山梨糖醇、乳糖醇、木糖醇、肌醇、异麦芽糖(isomalt)、丙二醇、甘油(丙三醇)、苏糖醇、半乳糖醇、巴拉金糖、还原之异麦芽-寡醣、还原之木-寡醣、还原之龙胆-寡醣、还原之麦芽糖浆、还原之葡萄糖浆、及糖醇类或任何其它可被还原但不会不良地影响该至少一种天然及/或合成之高效甜味剂或食用组成物之味道的碳水化合物。In embodiments of the present invention, non-limiting examples of sweet taste-improving polyol additives include erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, inositol, isomalt , propylene glycol, glycerin (glycerol), threitol, galactitol, palatinose, reduced isomalt-oligosaccharides, reduced xylo-oligosaccharides, reduced gentio-oligosaccharides, reduced maltose syrup , reduced glucose syrup, and sugar alcohols or any other carbohydrate that can be reduced without adversely affecting the taste of the at least one natural and/or synthetic high-potency sweetener or edible composition.

可用于本发明之具体例的适当改良甜味之氨基酸添加剂包括但不限于天门冬氨酸、精氨酸、甘氨酸、谷氨酸、脯氨酸、苏氨酸、茶氨酸、半胱氨酸、胱氨酸、丙氨酸、缬氨酸、酪氨酸、亮氨酸、异亮氨酸、天门冬酰胺、丝氨酸、赖氨酸、组氨酸、鸟氨酸、甲硫氨酸、肉毒碱、氨基丁酸(α-、β-或γ-异构物)、谷氨酰胺、羟基脯氨酸、牛磺酸、正缬氨酸、肌氨酸及其盐类形式(诸如钠或钾盐或酸盐)。该改良甜味之氨基酸添加剂可为D-或L-构型且呈相同或不同氨基酸之单-、二-或三聚形式。此外，若适合地，该氨基酸可为α-、β-、γ-、δ-及ε-异构物。前述氨基酸及其对应盐类(如钠、钾、钙、镁盐或其它碱金属或碱土金属盐类，或酸盐)之组合亦可作为本发明之具体例的改良甜味之添加剂。此等氨基酸可为天然的或合成的。该等氨基酸亦可经改质。经改质之氨基酸系指至少有一个原子被加入、移除、取代或彼等之组合的氨基酸(例如N-烷基氨基酸、N-酰基氨基酸或N-甲基氨基酸)。经改质之氨基酸的非限定实例包括氨基酸衍生物，诸如三甲基甘氨酸、N-甲基-甘氨酸及N-甲基-丙氨酸。本文所使用之氨基酸同时包括经改质及未经改质之氨基酸。本文所使用之经改质之氨基酸亦包括肽类及多肽类(例如二肽类、三肽类、四肽类及五肽类)，诸如谷胱甘肽及L-丙氨酸基-L-谷氨酰胺。Appropriate sweet taste-improving amino acid additives that can be used in embodiments of the present invention include, but are not limited to, aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, and cysteine , cystine, alanine, valine, tyrosine, leucine, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, meat Toxin, GABA (α-, β- or γ-isomers), glutamine, hydroxyproline, taurine, norvaline, sarcosine and their salt forms (such as sodium or potassium salt or salt). The sweet taste improving amino acid additive can be in D- or L-configuration and in mono-, di- or trimeric form of the same or different amino acids. Furthermore, the amino acids may be α-, β-, γ-, δ- and ε-isomers, as appropriate. Combinations of the aforementioned amino acids and their corresponding salts (such as sodium, potassium, calcium, magnesium salts or other alkali metal or alkaline earth metal salts, or acid salts) can also be used as additives for improving sweetness in embodiments of the present invention. These amino acids may be natural or synthetic. The amino acids can also be modified. A modified amino acid refers to an amino acid in which at least one atom has been added, removed, substituted, or a combination thereof (eg, N-alkyl amino acid, N-acyl amino acid, or N-methyl amino acid). Non-limiting examples of modified amino acids include amino acid derivatives such as trimethylglycine, N-methyl-glycine, and N-methyl-alanine. Amino acid as used herein includes both modified and unmodified amino acids. As used herein, modified amino acids also include peptides and polypeptides (such as dipeptides, tripeptides, tetrapeptides, and pentapeptides), such as glutathione and L-alanyl-L- glutamine.

合适之改良甜味之聚氨基酸添加剂包括聚-L-天门冬氨酸、聚-L-赖氨酸(如聚-L-α-赖氨酸或聚-L-ε-赖氨酸)、聚-L-鸟氨酸(如聚-L-α-鸟氨酸或聚-L-ε-鸟氨酸)、聚-L-精氨酸、氨基酸类之其它聚合形式，及其盐类形式(如镁、钙、钾或钠盐如L-谷氨酸单钠盐)。该改良甜味之聚氨基酸添加剂亦可为D-或L-构型。此外，若适合地，该聚氨基酸可为α-、β-、γ-、δ-及ε-异构物。前述聚氨基酸及其对应盐类(如钠、钾、钙、镁盐或其它碱金属或碱土金属盐类，或酸盐)之组合亦为本发明之具体例的适当改良甜味之添加剂。本文所述之聚氨基酸亦包括不同氨基酸之共聚物。此等聚氨基酸可为天然的或合成的。该等聚氨基酸亦可经改质，使得至少一个原子被加入、移除、取代或彼等之组合(例如N-烷基聚氨基酸或N-酰基聚氨基酸)。本文所使用之聚氨基酸同时包括经改质及未经改质之聚氨基酸。依据特定之具体例，经改质之聚氨基酸包括但不限于不同分子量(MW)之聚氨基酸，如MW为1500、MW为6000、MW为25,200、MW为63,000、MW为83,000或MW为300,000之聚-L-α-赖氨酸。Suitable sweet taste improving polyamino acid additives include poly-L-aspartic acid, poly-L-lysine (such as poly-L-α-lysine or poly-L-ε-lysine), poly - L-ornithine (such as poly-L-α-ornithine or poly-L-ε-ornithine), poly-L-arginine, other polymeric forms of amino acids, and salt forms thereof ( Such as magnesium, calcium, potassium or sodium salt such as L-glutamic acid monosodium salt). The sweetness-improving polyamino acid additive can also be in D- or L-configuration. Furthermore, if appropriate, the polyamino acid may be α-, β-, γ-, δ- and ε-isomers. Combinations of the aforementioned polyamino acids and their corresponding salts (such as sodium, potassium, calcium, magnesium salts or other alkali metal or alkaline earth metal salts, or acid salts) are also suitable additives for improving sweet taste in embodiments of the present invention. The polyamino acids described herein also include copolymers of different amino acids. These polyamino acids may be natural or synthetic. The polyamino acids may also be modified such that at least one atom is added, removed, substituted, or a combination thereof (eg, N-alkyl polyamino acids or N-acyl polyamino acids). The polyamino acid used herein includes both modified and unmodified polyamino acids. According to specific examples, modified polyamino acids include but are not limited to polyamino acids with different molecular weights (MW), such as those with MW of 1500, MW of 6000, MW of 25,200, MW of 63,000, MW of 83,000 or MW of 300,000 Poly-L-alpha-lysine.

可用于本发明之具体例中的适当改良甜味之糖酸添加剂包括但不限于醛糖酸、糖醛酸、醛醣二酸、藻酸、葡糖酸、葡糖醛酸、葡糖二酸、半乳糖二酸、半乳糖醛酸及其盐类(如钠、钾、钙、镁盐或其它生理上可接受之盐类)，及其组合。Suitably sweet taste-improving sugar acid additives that may be used in embodiments of the present invention include, but are not limited to, aldonic acid, uronic acid, aldaric acid, alginic acid, gluconic acid, glucuronic acid, glucaric acid , galactaric acid, galacturonic acid and salts thereof (such as sodium, potassium, calcium, magnesium salts or other physiologically acceptable salts), and combinations thereof.

可用于本发明之具体例中的适当甜味改良用之核苷酸添加剂包括但不限于肌苷单磷酸(″IMP″)、鸟苷单磷酸(″GMP″)、腺苷单磷酸(″AMP″)、胞嘧啶单磷酸(CMP)、尿嘧啶单磷酸(UMP)、肌苷二磷酸、鸟苷二磷酸、腺苷二磷酸、胞嘧啶二磷酸、尿嘧啶二磷酸、肌苷三磷酸、鸟苷三磷酸、腺苷三磷酸、胞嘧啶三磷酸、尿嘧啶三磷酸，其核苷类及其碱金属或碱土金属盐类，及其组合。本文所述之核苷酸亦可包括核苷酸相关添加剂，诸如核苷或核酸碱基(例如鸟苷、胞苷、腺苷、胸腺嘧啶及尿嘧啶)。Suitable sweet taste improving nucleotide additives that may be used in embodiments of the present invention include, but are not limited to, inosine monophosphate ("IMP"), guanosine monophosphate ("GMP"), adenosine monophosphate ("AMP") ″), cytosine monophosphate (CMP), uracil monophosphate (UMP), inosine diphosphate, guanosine diphosphate, adenosine diphosphate, cytosine diphosphate, uracil diphosphate, inosine triphosphate, guanosine Glycoside triphosphate, adenosine triphosphate, cytosine triphosphate, uracil triphosphate, their nucleosides and their alkali metal or alkaline earth metal salts, and combinations thereof. The nucleotides described herein may also include nucleotide-related additives, such as nucleosides or nucleic acid bases (eg, guanosine, cytidine, adenosine, thymine, and uracil).

适当之改良甜味之有机酸添加剂包括任何含有-COOH基团之化合物。可用于本发明之具体例中的适当甜味改良用之有机酸添加剂包括但不限于C2-C30羧酸类、经取代之羟基C1-C30羧酸类、苯甲酸、经取代之苯甲酸类(例如2，4-二羟基苯甲酸)、经取代之肉桂酸类、羟基酸类、经取代之羟基苯甲酸类、经取代之环己基羧酸类、鞣酸、乳酸、酒石酸、柠檬酸、葡糖酸、葡糖庚酸、脂肪酸、羟基柠檬酸、苹果酸、福塔酸(fruitaric acid)(其系为苹果酸、反-丁烯二酸及酒石酸之混合物)、反-丁烯二酸、顺-丁烯二酸、琥珀酸、绿原酸(chlorogenic acid)、水杨酸、肌酸、葡糖胺氢氯化物、葡糖酸-δ-内酯、咖啡酸、胆汁酸、醋酸、抗坏血酸、藻酸、异抗坏血酸、多谷氨酸、及其碱金属或碱土金属盐类衍生物。此外，该改良甜味之有机酸添加剂亦可为D-或L-构型。Suitable sweet taste improving organic acid additives include any compound containing a -COOH group. Suitable sweet taste improving organic acid additives that may be used in embodiments of the present invention include, but are not limited to, C2-C30 carboxylic acids, substituted hydroxy C1-C30 carboxylic acids, benzoic acid, substituted benzoic acids ( such as 2,4-dihydroxybenzoic acid), substituted cinnamic acids, hydroxy acids, substituted hydroxybenzoic acids, substituted cyclohexylcarboxylic acids, tannic acid, lactic acid, tartaric acid, citric acid, glucose Sugar acid, glucoheptanoic acid, fatty acids, hydroxycitric acid, malic acid, fruitaric acid (which is a mixture of malic acid, fumaric acid and tartaric acid), fumaric acid, Maleic acid, succinic acid, chlorogenic acid, salicylic acid, creatine, glucosamine hydrochloride, glucono-delta-lactone, caffeic acid, bile acid, acetic acid, ascorbic acid , alginic acid, erythorbic acid, polyglutamic acid, and their alkali metal or alkaline earth metal salt derivatives. In addition, the sweetness-improving organic acid additive can also be in D- or L-configuration.

合适之改良甜味之有机酸盐类添加剂包括但不限于所有有机酸之钠、钙、钾、及镁盐，诸如柠檬酸、苹果酸、酒石酸、反-丁烯二酸、乳酸(如乳酸钠)、藻酸(如藻酸钠)、抗坏血酸(抗坏血酸钠)、苯甲酸(如苯甲酸钠或苯甲酸钾)及脂肪酸之盐类。所述之改良甜味之有机酸盐类添加剂的实例可任意地经一或多个选自下述之基团取代：氢、烷基、烯基、炔基、卤素、卤烷基、羧基、酰基、酰氧基、氨基、酰氨基、羧基衍生物、烷氨基、二烷氨基、芳氨基、烷氧基、芳氧基、硝基、氰基、硫基、硫醇基、亚胺、磺酰基、氧硫基、亚磺酰基、氨磺酰基、羧烷氧基、羧酰氨基、膦酰基(phosphonyl)、氧膦基(phosphinyl)、磷酰基、膦基、硫酯、硫醚、酐类、羟亚氨基、联氨基、氨甲酰基、二氧磷基、膦酸基(phosphonato)、或任何可使用之官能基，唯其该经取代之有机酸盐添加剂能发挥改良该至少一种天然及/或合成之高效甜味剂之甜味的功能。Suitable sweet taste-improving organic salt additives include, but are not limited to, sodium, calcium, potassium, and magnesium salts of all organic acids, such as citric acid, malic acid, tartaric acid, fumaric acid, lactic acid (such as sodium lactate) , Salts of alginic acid (such as sodium alginate), ascorbic acid (sodium ascorbate), benzoic acid (such as sodium benzoate or potassium benzoate) and fatty acids. The examples of the organic acid salt additives for improving sweetness may be optionally substituted by one or more groups selected from the following groups: hydrogen, alkyl, alkenyl, alkynyl, halogen, haloalkyl, carboxyl, Acyl, acyloxy, amino, amido, carboxy derivatives, alkylamino, dialkylamino, arylamino, alkoxy, aryloxy, nitro, cyano, thio, thiol, imine, sulfo Acyl, thiol, sulfinyl, sulfamoyl, carboxyalkoxy, carboxamido, phosphonyl, phosphinyl, phosphoryl, phosphino, thioester, thioether, anhydrides , hydroxyimino, hydrazino, carbamoyl, phosphono, phosphonato, or any usable functional group provided that the substituted organic acid salt additive can improve the at least one natural And/or the sweetness function of synthetic high-potency sweeteners.

可用于本发明之具体例中的合适改良甜味之无机酸添加剂包括但不限于磷酸、亚磷酸、聚磷酸、氢氯酸、硫酸、碳酸、磷酸二氢钠、及其对应之碱金属或碱土金属盐类(如六磷酸肌醇镁/钙)。Suitable sweet taste-improving mineral acid additives that may be used in embodiments of the present invention include, but are not limited to, phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, sodium dihydrogen phosphate, and their corresponding alkali metal or alkaline earth counterparts. Metal salts (such as magnesium/calcium inositol hexaphosphate).

可用于本发明之具体例中的合适之苦味化合物添加剂包括但不限于咖啡因、奎宁、尿素、苦橘油、柚苷、苦木及其盐类。Suitable bitter compound additives that may be used in embodiments of the present invention include, but are not limited to, caffeine, quinine, urea, bitter orange oil, naringin, bitterwood and salts thereof.

可用于本发明之具体例中的合适之改良甜味之香料及调味成分添加剂包括但不限于香草精、香草萃取物、芒果萃取物、肉桂、柑橘、椰子、姜、绿白花千层醇(viridiflorol)、杏仁、薄荷脑、葡萄皮萃取物或葡萄籽萃取物。″香料″及″调味成分″为同义词，其包括天然或合成之物质或其组合物。香料亦包含其它能赋予味道之物质且可包括天然或非天然(合成)之物质，该等物质通常在可接受之范围内使用时对人类及动物皆很安全。合适之香料之非限定实例包括

天然调味用甜味加强剂K14323(

Natural Flavoring Sweetness EnhancerK14323)(

，Darmstadt，德国)、Symrise^TM甜味剂161453或164126之天然风味掩体(Symrise^TM Natural Flavor Mask for Sweeteners 161453或164126)(Symrise^TM，Holzminden，德国)、天然Advantage^TM苦味阻断剂1、2、9或10(Natural Advantage^TM Bitterness Blockers 1、2、9或10)(Natural Advantage^TM，Freehold，纽泽西卅，美国)或Sucramask^TM(Creative Research Management，Stockton，加卅，美国)。Suitable sweet taste improving flavoring and flavoring ingredient additives that may be used in embodiments of the present invention include, but are not limited to, vanilla extract, vanilla extract, mango extract, cinnamon, citrus, coconut, ginger, viridiflorol ), almonds, menthol, grape skin extract or grape seed extract. "Flavor" and "flavoring ingredient" are synonymous and include natural or synthetic substances or combinations thereof. Flavors also include other taste-imparting substances and may include natural or non-natural (synthetic) substances which are generally safe for humans and animals when used within acceptable limits. Non-limiting examples of suitable fragrances include

Sweetness enhancer K14323 for natural flavoring (

Natural Flavoring Sweetness Enhancer K14323)(

, Darmstadt, Germany), Symrise^TM Natural Flavor Mask for Sweeteners 161453 or 164126 (Symrise^TM Natural Flavor Mask for Sweeteners 161453 or 164126) (Symrise^TM , Holzminden, Germany), Natural Advantage^TMBitter Blocker 1, 2, 9 or 10 (Natural Advantage^™ Bitterness Blockers 1, 2, 9 or 10) (Natural Advantage^™ , Freehold, New Jersey, USA) or Sucramask^™ (Creative Research Management, Stockton, California, USA).

本明之具体例中的合适之改良甜味之聚合物添加剂包括但不限于几丁聚糖、果胶、果胶酸、果胶酯酸、聚糖醛酸、聚半乳糖醛酸、淀粉、食品水胶体或其粗萃取物(例如塞内加尔阿拉伯胶(gum acacia senegal)(Fibergum^TM)、金合欢塞伊耳胶(gum acacia seyal)、鹿角菜聚糖(carageenan))、聚-L-赖氨酸(例如聚-L-α-赖氨酸或聚-L-ε-赖氨酸)、聚-L-鸟氨酸(例如聚-L-α-鸟氨酸或聚-L-ε-鸟氨酸)、聚精氨酸、聚丙二醇、聚乙二醇、聚(乙二醇甲醚)、聚天门冬氨酸、聚谷氨酸、聚乙烯亚胺、藻酸、藻酸钠、丙二醇藻酸化物、六偏磷酸钠(SHMP)及其盐、聚乙二醇藻酸化物及其它阳离子及阴离子聚合物。Suitable sweet taste-improving polymer additives in embodiments of the present invention include but are not limited to chitosan, pectin, pectic acid, pectic ester acid, polyuronic acid, polygalacturonic acid, starch, food Hydrocolloids or crude extracts thereof (e.g. gum acacia senegal (Fibergum^™ ), gum acacia seyal, carageenan), poly-L-lysine (such as poly-L-α-lysine or poly-L-ε-lysine), poly-L-ornithine (such as poly-L-α-ornithine or poly-L-ε-ornithine acid), polyarginine, polypropylene glycol, polyethylene glycol, poly(ethylene glycol methyl ether), polyaspartic acid, polyglutamic acid, polyethyleneimine, alginic acid, sodium alginate, propylene glycol algae Acid compounds, sodium hexametaphosphate (SHMP) and its salts, polyethylene glycol alginates and other cationic and anionic polymers.

可用于本发明之具体例中的合适之改良甜味之蛋白质或蛋白质水解产物添加剂包括但不限于牛血清白蛋白(BSA)、乳清蛋白(包括其馏份及浓缩物，诸如90％即溶乳清蛋白分离物、34％乳清蛋白、50％水解乳清蛋白及80％乳清蛋白浓缩物)、可溶性米蛋白、大豆蛋白、蛋白质分离物、蛋白质水解产物、蛋白质水解产物之反应产物、糖蛋白及/或含有氨基酸(例如甘氨酸、丙氨酸、丝氨酸、苏氨酸、天门冬酰胺、谷氨酰胺、精氨酸、缬氨酸、异亮氨酸、亮氨酸、正缬氨酸、甲硫氨酸、脯氨酸、酪氨酸、羟基脯氨酸等)之蛋白聚糖、胶原蛋白(例如明胶)、部分水解之胶原蛋白(例如水解之鱼胶原蛋白)及胶原蛋白水解产物(例如猪胶原蛋白水解产物)。Suitable sweet taste improving protein or protein hydrolyzate additives that may be used in embodiments of the invention include, but are not limited to, bovine serum albumin (BSA), whey protein (including fractions and concentrates thereof, such as 90% instant Whey Protein Isolate, 34% Whey Protein, 50% Hydrolyzed Whey Protein and 80% Whey Protein Concentrate), Soluble Rice Protein, Soy Protein, Protein Isolate, Protein Hydrolyzate, Reaction Product of Protein Hydrolyzate, Glycoproteins and/or containing amino acids (e.g. glycine, alanine, serine, threonine, asparagine, glutamine, arginine, valine, isoleucine, leucine, norvaline , methionine, proline, tyrosine, hydroxyproline, etc.), collagen (such as gelatin), partially hydrolyzed collagen (such as hydrolyzed fish collagen) and collagen hydrolyzate (eg porcine collagen hydrolyzate).

可用于本发明之具体例中的合适之改良甜味之界面活性剂添加剂包括但不限于聚山梨醇酯(例如聚环氧乙烯山梨聚糖单油酸酯(聚山梨醇酯80)、聚山梨醇酯20、聚山梨醇酯60)、十二烷基苯磺酸钠、二辛基硫代琥珀酸酯或二辛基硫代琥珀酸钠、十二烷基硫酸钠、氯化鲸蜡基吡啶(氯化十六烷基吡啶)、溴化十六烷基三甲铵、胆酸钠、氨甲酰、氯化胆碱、甘胆酸钠、牛磺脱氧胆酸(taurodeoxycholate)钠、月桂基精氨酸酯、硬脂酰乳酰乳酸钠、牛胆酸钠、卵磷脂类、蔗糖油酸酯类、蔗糖硬脂酸酯、蔗糖棕榈酸酯、蔗糖月桂酸酯、及其它乳化剂，等。Suitable sweet taste improving surfactant additives that may be used in embodiments of the present invention include, but are not limited to, polysorbates such as polyoxyethylene sorbitan monooleate (polysorbate 80),polysorbate Alcohol Esters 20, Polysorbate 60), Sodium Dodecylbenzene Sulfonate, Dioctylsulfosuccinate or Sodium Dioctylsulfosuccinate, Sodium Lauryl Sulfate, Cetyl Chloride Pyridine (cetylpyridinium chloride), cetyltrimethylammonium bromide, sodium cholate, carbamyl, choline chloride, sodium glycocholate, sodium taurodeoxycholate, lauryl Arginine ester, sodium stearoyl lactylate, sodium taurocholate, lecithin, sucrose oleate, sucrose stearate, sucrose palmitate, sucrose laurate, and other emulsifiers, etc.

可用于本发明之具体例中的合适之改良甜味之类黄酮添加剂通常可分类为黄酮醇类、黄酮类、黄烷酮类、黄烷-3-醇类、异黄酮类或花青素类。类黄酮添加剂之非限定实例包括儿茶素(例如绿茶萃取物，诸如Polyphenon^TM 60、Polyphenon^TM 30、Polyphenon^TM 25(Mitsui Norin Co.，Ltd.，日本))、多酚类、芸香素类(例如经酶改质之芸香素Sanmelin^TM AO(San-Ei Gen F.F.I.，Inc.，大阪，日本))、新橙皮苷、柚苷、新橙皮苷二氢查尔酮等。Suitable sweet taste improving flavonoid additives that may be used in embodiments of the present invention may generally be classified as flavonols, flavonoids, flavanones, flavan-3-ols, isoflavones or anthocyanins . Non-limiting examples of flavonoid additives include catechins (e.g. green tea extracts such as Polyphenon^™ 60,Polyphenon^™ 30, Polyphenon^™ 25 (Mitsui Norin Co., Ltd., Japan)), polyphenols, rutins ( For example, enzyme-modified rutin Sanmelin^TM AO (San-Ei Gen FFI, Inc., Osaka, Japan)), neohesperidin, naringin, neohesperidin dihydrochalcone, etc.

可用于本发明之具体例中的合适之改良甜味之醇添加剂包括但不限于乙醇。Suitable sweet taste improving alcohol additives that may be used in embodiments of the present invention include, but are not limited to, ethanol.

合适之改良甜味之涩味化合物添加剂包括但不限于鞣酸、氯化铕(EuCl₃)、氯化钆(GdCl₃)、氯化铽(TbCl₃)、明矾、鞣酸及多酚类(如茶多酚)。Suitable sweet taste improving astringent compound additives include, but are not limited to, tannic acid, europium chloride (EuCl₃ ), gadolinium chloride (GdCl₃ ), terbium chloride (TbCl₃ ), alum, tannic acid, and polyphenols ( such as tea polyphenols).

合适之改良甜味之维生素添加剂包括烟碱酰胺(维生素B3)及氢氯化吡哆醛(维生素B6)。Suitable sweet taste improving vitamin additives include niacinamide (vitamin B3) and pyridoxal hydrochloride (vitamin B6).

该改良甜味之组成物亦可包含天然及/或合成之高效甜味剂。例如，当该甜味剂组成物包含至少一种NHPS时，该至少一种改良甜味之组成物可包含一种合成之高效甜味剂，其非限定实例包括三氯蔗糖、醋磺内酯钾、阿斯巴甜、甜肽胺、糖精、新橙皮苷二氢查尔酮、环己基磺酰氨酸盐、纽甜、N-[N-[3-(3-羟基-4-甲氧苯基)丙基]-L-α-天门冬氨酰基]-L-苯基丙氨酸1-甲酯、N-[N-[3-(3-羟基-4-甲氧苯基)-3-甲基丁基]-L-α-天门冬氨酰基]-L-苯基丙氨酸1-甲酯、N-[N-[3-(3-甲氧基-4-羟苯基)丙基]-L-α-天门冬氨酰基]-L-苯基丙氨酸1-甲酯、及其盐类等。The sweet taste improving composition may also contain natural and/or synthetic high-potency sweeteners. For example, when the sweetener composition comprises at least one NHPS, the at least one sweet taste improving composition may comprise a synthetic high-potency sweetener, non-limiting examples of which include sucralose, acesulfame Potassium, aspartame, sweet peptide amine, saccharin, neohesperidin dihydrochalcone, cyclohexyl sulfonyl acid salt, neotame, N-[N-[3-(3-hydroxy-4-methyl Oxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine 1-methyl ester, N-[N-[3-(3-hydroxy-4-methoxyphenyl) -3-methylbutyl]-L-α-aspartyl]-L-phenylalanine 1-methyl ester, N-[N-[3-(3-methoxy-4-hydroxybenzene base) propyl]-L-α-aspartyl]-L-phenylalanine 1-methyl ester, and its salts, etc.

该改良甜味之组成物亦可为使用本技艺所熟知之标准步骤所制得之盐的形式。″盐″一词系指保有本发明之改良甜味之组成物所需的化学活性之复合物且当以一般可接受之份量范围使用彼时，不论是人类或动物食用皆很安全。亦可制成碱金属(例如钠或钾)或碱土金属(例如钙或镁)盐类。盐类亦包括碱金属及碱土金属盐类之组合。此等盐类之非限定实例为(a)与无机酸形成之酸加成盐及与有机酸形成之酸加成盐；(b)与金属阳离子(诸如钙、铋、钡、镁、铝、铜、钴、镍、镉、钠、钾等)或与自氨、N，N-二苯基乙烯二胺、D-葡萄糖胺、四乙基铵或乙烯二胺生成之阳离子所形成之碱加成盐；或(c)，前面(a)及(b)之组合。所以，任何衍生自该改良甜味之组成物之盐类形式皆可用于本发明之具体例，只要该改良甜味之添加剂之盐类不会不当地影响该至少一种天然及/或合成之高效甜味剂或食用组成物之味道。加至该天然及/或合成之甜味剂组成物中之该等盐类形式之添加剂的份量可与其酸或碱之形式的添加量相同。The sweet taste improving composition may also be in the form of a salt prepared using standard procedures well known in the art. The term "salt" refers to a compound that retains the chemical activity required for the sweet taste improving composition of the present invention and is safe for human or animal consumption when used in generally acceptable amounts. Alkali metal (such as sodium or potassium) or alkaline earth metal (such as calcium or magnesium) salts can also be prepared. Salts also include combinations of alkali metal and alkaline earth metal salts. Non-limiting examples of such salts are (a) acid addition salts formed with inorganic acids and acid addition salts formed with organic acids; (b) acid addition salts formed with metal cations such as calcium, bismuth, barium, magnesium, aluminum, copper, cobalt, nickel, cadmium, sodium, potassium, etc.) or bases formed with cations from ammonia, N,N-diphenylethylenediamine, D-glucosamine, tetraethylammonium or ethylenediamine Salt formation; or (c), a combination of the preceding (a) and (b). Therefore, any salt form derived from the sweet taste improving composition may be used in embodiments of the present invention, as long as the salt of the sweet taste improving additive does not unduly affect the at least one natural and/or synthetic Taste of high-potency sweetener or edible composition. The salt form additives may be added to the natural and/or synthetic sweetener composition in the same amount as their acid or base form.

于特定之具体例中，可作为改良甜味之添加剂之适当的改良甜味之无机盐类包括但不限于氯化钠、氯化钾、硫酸钠、柠檬酸钾、氯化铕(EuCl₃)、氯化钆(GdCl₃)、氯化铽(TbCl₃)、硫酸镁、明矾、氯化镁、磷酸之一-、二-或三-碱式钠或钾盐类(如无机磷酸盐)、氢氯酸之盐类(如无机氯化物)、碳酸钠、硫酸氢钠及碳酸氢钠。再者，于特定之具体例中，可作为改良甜味之添加剂之适当有机盐类包括但不限于氯化胆碱、藻酸钠盐(藻酸钠)、葡糖庚酸钠盐、葡糖酸钠盐(葡糖酸钠)、葡糖酸钾盐(葡糖酸钾)、胍盐酸盐(HCl)、葡糖胺盐酸盐(HCl)、阿米洛利盐酸盐(HCl)、谷氨酸单钠盐(MSG)、腺苷单磷酸盐、葡糖酸镁、酒石酸钾(单水合物)及酒石酸钠(二水合物)。In specific examples, suitable sweet taste-improving inorganic salts that can be used as sweet taste-improving additives include but are not limited to sodium chloride, potassium chloride, sodium sulfate, potassium citrate, europium chloride (EuCl₃ ) , gadolinium chloride (GdCl₃ ), terbium chloride (TbCl₃ ), magnesium sulfate, alum, magnesium chloride, one-, two- or three-basic sodium or potassium salts of phosphoric acid (such as inorganic phosphate), hydrogen chloride Salts of acids (such as inorganic chlorides), sodium carbonate, sodium bisulfate and sodium bicarbonate. Furthermore, in specific examples, suitable organic salts that can be used as additives for improving sweetness include but are not limited to choline chloride, sodium alginate (sodium alginate), sodium glucoheptanoate, glucose Acid Sodium Salt (Sodium Gluconate), Potassium Gluconate Salt (Potassium Gluconate), Guanidine Hydrochloride (HCl), Glucosamine Hydrochloride (HCl), Amiloride Hydrochloride (HCl) , monosodium glutamate (MSG), adenosine monophosphate, magnesium gluconate, potassium tartrate (monohydrate) and sodium tartrate (dihydrate).

已发现至少一种天然及/或合成之高效甜味剂与至少一种改良甜味之组成物之组合能改善时间变化形廓及/或味道变化形廓(包括渗透性滋味)而尝起来更像糖。本技艺之一般技术人士依据本发明之教示当能得到该天然及/或合成之高效甜味剂与改良甜味之组成物之所有可能组合。例如，该天然及/或合成之高效甜味剂与改良甜味之组成物之非限定组合包括：It has been found that the combination of at least one natural and/or synthetic high-potency sweetener and at least one sweet taste improving composition can improve the time profile and/or taste profile (including osmotic taste) and taste better like sugar. Those of ordinary skill in the art should be able to obtain all possible combinations of the natural and/or synthetic high-potency sweeteners and sweet taste-improving compositions based on the teachings of the present invention. For example, non-limiting combinations of such natural and/or synthetic high-potency sweeteners and sweet taste improving compositions include:

1.至少一种天然及/或合成之高效甜味剂及至少一种碳水化合物；1. At least one natural and/or synthetic high-potency sweetener and at least one carbohydrate;

2.至少一种天然及/或合成之高效甜味剂及至少一种多元醇；2. At least one natural and/or synthetic high-potency sweetener and at least one polyol;

3.至少一种天然及/或合成之高效甜味剂及至少一种氨基酸；3. At least one natural and/or synthetic high-potency sweetener and at least one amino acid;

4.至少一种天然及/或合成之高效甜味剂及至少一种其它之改良甜味之添加剂；4. At least one natural and/or synthetic high-potency sweetener and at least one other sweet taste-improving additive;

5.至少一种天然及/或合成之高效甜味剂、至少一种碳水化合物、至少一种多元醇、至少一种氨基酸及至少一种其它之改良甜味之添加剂；5. At least one natural and/or synthetic high-potency sweetener, at least one carbohydrate, at least one polyol, at least one amino acid and at least one other sweet taste-improving additive;

6.至少一种天然及/或合成之高效甜味剂、至少一种碳水化合物及至少一种多元醇；6. At least one natural and/or synthetic high-potency sweetener, at least one carbohydrate and at least one polyol;

7.至少一种天然及/或合成之高效甜味剂、至少一种碳水化合物及至少一种氨基酸；7. At least one natural and/or synthetic high-potency sweetener, at least one carbohydrate and at least one amino acid;

8.至少一种天然及/或合成之高效甜味剂、至少一种碳水化合物及至少一种其它之改良甜味之添加剂；8. At least one natural and/or synthetic high-potency sweetener, at least one carbohydrate and at least one other sweet taste-improving additive;

9.至少一种天然及/或合成之高效甜味剂、至少一种多元醇及至少一种氨基酸；9. At least one natural and/or synthetic high-potency sweetener, at least one polyol and at least one amino acid;

10.至少一种天然及/或合成之高效甜味剂、至少一种多元醇及至少一种其它之改良甜味之添加剂；10. At least one natural and/or synthetic high-potency sweetener, at least one polyol and at least one other sweet taste-improving additive;

11.至少一种天然及/或合成之高效甜味剂、至少一种氨基酸及至少一种其它之改良甜味之添加剂；11. At least one natural and/or synthetic high-potency sweetener, at least one amino acid and at least one other sweet taste-improving additive;

12.至少一种天然及/或合成之高效甜味剂、至少一种碳水化合物、至少一种多元醇及至少一种氨基酸；12. At least one natural and/or synthetic high-potency sweetener, at least one carbohydrate, at least one polyol, and at least one amino acid;

13.至少一种天然及/或合成之高效甜味剂、至少一种碳水化合物、至少一种多元醇及至少一种其它之改良甜味之添加剂；13. At least one natural and/or synthetic high-potency sweetener, at least one carbohydrate, at least one polyol, and at least one other sweet taste-improving additive;

14.至少一种天然及/或合成之高效甜味剂、至少一种多元醇、至少一种氨基酸及至少一种其它之改良甜味之添加剂；及14. At least one natural and/or synthetic high-potency sweetener, at least one polyol, at least one amino acid, and at least one other sweet taste-improving additive; and

15.至少一种天然及/或合成之高效甜味剂、至少一种碳水化合物、至少一种氨基酸及至少一种其它之改良甜味之添加剂。15. At least one natural and/or synthetic high-potency sweetener, at least one carbohydrate, at least one amino acid and at least one other sweet taste improving additive.

该15种主要组合可再细分为进一步之组合以改良该天然及/或合成之高效甜味剂或含有该天然及/或合成之高效甜味剂的食用组成物之整体味道。The 15 main combinations can be subdivided into further combinations to improve the overall taste of the natural and/or synthetic high-potency sweetener or the edible composition containing the natural and/or synthetic high-potency sweetener.

如上所述，该改良甜味之组成物系选自多元醇类、碳水化合物类、氨基酸类、其它之改良甜味之添加剂，及彼等之组合。可用于本发明之具体例中的其它改良甜味之添加剂系如上述。于一具体例中，单一改良甜味之组成物可与单一天然或合成之高效甜味剂及至少一种机能性成分并用。于本发明之另一具体例中，单一改良甜味之组成物可与一或多种天然及/或合成之高效甜味剂及至少一种机能性成分并用。再于另一具体例中，一或多种改良甜味之组成物可与单一天然及/或合成之高效甜味剂及至少一种机能性成分并用。更于另一具体例中，多种改良甜味之组成物可与一或多种天然及/或合成之高效甜味剂及至少一种机能性成分并用。因此，本发明具体例之改良甜味之组成物的组合之非限定实例包括：As mentioned above, the sweet taste improving composition is selected from polyols, carbohydrates, amino acids, other sweet taste improving additives, and combinations thereof. Other sweet taste improving additives that can be used in embodiments of the present invention are as described above. In one embodiment, a single sweet taste improving composition can be used in combination with a single natural or synthetic high-potency sweetener and at least one functional ingredient. In another embodiment of the present invention, a single composition for improving sweet taste can be used in combination with one or more natural and/or synthetic high-potency sweeteners and at least one functional ingredient. In yet another embodiment, one or more sweet taste improving compositions may be used in combination with a single natural and/or synthetic high-potency sweetener and at least one functional ingredient. In yet another embodiment, multiple sweet taste improving compositions can be used together with one or more natural and/or synthetic high-potency sweeteners and at least one functional ingredient. Therefore, non-limiting examples of combinations of sweet taste improving compositions of embodiments of the present invention include:

i.至少一种多元醇、至少一种碳水化合物、至少一种氨基酸及至少一种其它之改良甜味之添加剂；i. at least one polyol, at least one carbohydrate, at least one amino acid and at least one other sweet taste improving additive;

ii.至少一种多元醇、至少一种碳水化合物及至少一种其它之改良甜味之添加剂；ii. at least one polyol, at least one carbohydrate and at least one other sweet taste improving additive;

iii至少一种多元醇及至少一种其它之改良甜味之添加剂；iii at least one polyol and at least one other sweet taste improving additive;

iv.至少一种多元醇及至少一种碳水化合物；iv. at least one polyol and at least one carbohydrate;

v.至少一种碳水化合物及至少一种其它之改良甜味之添加剂；v. at least one carbohydrate and at least one other sweet taste improving additive;

vi.至少一种多元醇及至少一种氨基酸；vi. at least one polyol and at least one amino acid;

vii.至少一种碳水化合物及至少一种氨基酸；vii. at least one carbohydrate and at least one amino acid;

viii.至少一种氨基酸及至少一种其它之改良甜味之添加剂。viii. At least one amino acid and at least one other sweet taste improving additive.

依据本发明之具体例，其它之改良甜味之组成物之组合包括：According to a specific example of the present invention, other combinations of compositions for improving sweetness include:

1.至少一种多元醇、至少一种碳水化合物及至少一种氨基酸；1. At least one polyol, at least one carbohydrate and at least one amino acid;

2.至少一种多元醇、至少一种碳水化合物及至少一种聚氨基酸；2. At least one polyol, at least one carbohydrate and at least one polyamino acid;

3.至少一种多元醇、至少一种碳水化合物及至少一种糖酸；3. At least one polyol, at least one carbohydrate, and at least one sugar acid;

4.至少一种多元醇、至少一种碳水化合物及至少一种核苷酸；4. At least one polyol, at least one carbohydrate, and at least one nucleotide;

5.至少一种多元醇、至少一种碳水化合物及至少一种有机酸；5. At least one polyol, at least one carbohydrate, and at least one organic acid;

6.至少一种多元醇、至少一种碳水化合物及至少一种无机酸；6. At least one polyol, at least one carbohydrate, and at least one inorganic acid;

7.至少一种多元醇、至少一种碳水化合物及至少一种苦味化合物；7. At least one polyol, at least one carbohydrate, and at least one bitter compound;

8.至少一种多元醇、至少一种碳水化合物及至少一种香料或调味成分；8. At least one polyol, at least one carbohydrate and at least one spice or flavoring ingredient;

9.至少一种多元醇、至少一种碳水化合物及至少一种聚合物；9. At least one polyol, at least one carbohydrate, and at least one polymer;

10.至少一种多元醇、至少一种碳水化合物及至少一种蛋白质或蛋白质水解产物或含有低分子量氨基酸之蛋白质或蛋白质水解产物；10. At least one polyol, at least one carbohydrate and at least one protein or protein hydrolyzate or protein or protein hydrolyzate containing low molecular weight amino acids;

11.至少一种多元醇、至少一种碳水化合物及至少一种界面活性剂；11. At least one polyol, at least one carbohydrate, and at least one surfactant;

12.至少一种多元醇、至少一种碳水化合物及至少一种类黄酮；12. At least one polyol, at least one carbohydrate, and at least one flavonoid;

13.至少一种多元醇、至少一种碳水化合物及至少一种醇；13. At least one polyol, at least one carbohydrate, and at least one alcohol;

14.至少一种多元醇、至少一种碳水化合物及至少一种乳化剂；14. At least one polyol, at least one carbohydrate, and at least one emulsifier;

15.至少一种多元醇、至少一种碳水化合物及至少一种无机盐；15. At least one polyol, at least one carbohydrate, and at least one inorganic salt;

16.至少一种多元醇、至少一种碳水化合物及至少一种有机盐；16. At least one polyol, at least one carbohydrate, and at least one organic salt;

17.至少一种多元醇、至少一种碳水化合物、至少一种氨基酸及至少一种其它之改良甜味之添加剂；17. At least one polyol, at least one carbohydrate, at least one amino acid, and at least one other sweet taste improving additive;

18.至少一种多元醇、至少一种碳水化合物、至少一种聚氨基酸及至少一种其它之改良甜味之添加剂；18. At least one polyol, at least one carbohydrate, at least one polyamino acid and at least one other sweet taste improving additive;

19.至少一种多元醇、至少一种碳水化合物、至少一种糖酸及至少一种其它之改良甜味之添加剂；19. At least one polyol, at least one carbohydrate, at least one sugar acid, and at least one other sweet taste improving additive;

20.至少一种多元醇、至少一种碳水化合物、至少一种核苷酸及至少一种其它之改良甜味之添加剂；20. At least one polyol, at least one carbohydrate, at least one nucleotide, and at least one other sweet taste improving additive;

21.至少一种多元醇、至少一种碳水化合物、至少一种有机酸及至少一种其它之改良甜味之添加剂；21. At least one polyol, at least one carbohydrate, at least one organic acid, and at least one other sweet taste improving additive;

22.至少一种多元醇、至少一种碳水化合物、至少一种无机酸及至少一种其它之改良甜味之添加剂；22. At least one polyol, at least one carbohydrate, at least one mineral acid, and at least one other sweet taste improving additive;

23.至少一种多元醇、至少一种碳水化合物、至少一种苦味化合物及至少一种其它之改良甜味之添加剂；23. At least one polyol, at least one carbohydrate, at least one bitter compound, and at least one other sweet taste improving additive;

24.至少一种多元醇、至少一种碳水化合物、至少一种香料或调味成分及至少一种其它之改良甜味之添加剂；24. At least one polyol, at least one carbohydrate, at least one flavor or flavoring ingredient, and at least one other sweet taste improving additive;

25.至少一种多元醇、至少一种碳水化合物、至少一种聚合物及至少一种其它之改良甜味之添加剂；25. At least one polyol, at least one carbohydrate, at least one polymer, and at least one other sweet taste improving additive;

26.至少一种多元醇、至少一种碳水化合物、至少一种蛋白质或蛋白质水解产物及至少一种其它之改良甜味之添加剂；26. At least one polyol, at least one carbohydrate, at least one protein or protein hydrolyzate, and at least one other sweet taste improving additive;

27.至少一种多元醇、至少一种碳水化合物、至少一种界面活性剂及至少一种其它之改良甜味之添加剂；27. At least one polyol, at least one carbohydrate, at least one surfactant, and at least one other sweet taste improving additive;

28.至少一种多元醇、至少一种碳水化合物、至少一种类黄酮及至少一种其它之改良甜味之添加剂；28. At least one polyol, at least one carbohydrate, at least one flavonoid, and at least one other sweet taste improving additive;

29.至少一种多元醇、至少一种碳水化合物、至少一种醇及至少一种其它之改良甜味之添加剂；29. At least one polyol, at least one carbohydrate, at least one alcohol, and at least one other sweet taste improving additive;

30.至少一种多元醇、至少一种碳水化合物、至少一种氨基酸及至少一种聚氨基酸；30. At least one polyol, at least one carbohydrate, at least one amino acid, and at least one polyamino acid;

31.至少一种多元醇、至少一种碳水化合物、至少一种氨基酸、至少一种聚氨基酸及至少一种糖酸；31. At least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, and at least one sugar acid;

32.至少一种多元醇、至少一种碳水化合物、至少一种氨基酸、至少一种聚氨基酸、至少一种糖酸及至少一种核苷酸；32. At least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, and at least one nucleotide;

33.至少一种多元醇、至少一种碳水化合物、至少一种氨基酸、至少一种聚氨基酸、至少一种糖酸、至少一种核苷酸及至少一种有机酸；33. at least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, and at least one organic acid;

34.至少一种多元醇、至少一种碳水化合物、至少一种氨基酸、至少一种聚氨基酸、至少一种糖酸、至少一种核苷酸、至少一种有机酸及至少一种无机酸；34. at least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, and at least one inorganic acid;

35.至少一种多元醇、至少一种碳水化合物、至少一种氨基酸、至少一种聚氨基酸、至少一种糖酸、至少一种核苷酸、至少一种有机酸、至少一种无机酸及至少一种苦味化合物；35. At least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, and at least one bitter compound;

36.至少一种多元醇、至少一种碳水化合物、至少一种氨基酸、至少一种聚氨基酸、至少一种糖酸、至少一种核苷酸、至少一种有机酸、至少一种无机酸、至少一种苦味化合物及至少一种聚合物；36. At least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound and at least one polymer;

37.至少一种多元醇、至少一种碳水化合物、至少一种氨基酸、至少一种聚氨基酸、至少一种糖酸、至少一种核苷酸、至少一种有机酸、至少一种无机酸、至少一种苦味化合物、至少一种聚合物及至少一种蛋白质或蛋白质水解产物；37. At least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, and at least one protein or protein hydrolyzate;

38.至少一种多元醇、至少一种碳水化合物、至少一种氨基酸、至少一种聚氨基酸、至少一种糖酸、至少一种核苷酸、至少一种有机酸、至少一种无机酸、至少一种苦味化合物、至少一种聚合物、至少一种蛋白质或蛋白质水解产物及至少一种界面活性剂；38. At least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, at least one protein or protein hydrolyzate, and at least one surfactant;

39.至少一种多元醇、至少一种碳水化合物、至少一种氨基酸、至少一种聚氨基酸、至少一种糖酸、至少一种核苷酸、至少一种有机酸、至少一种无机酸、至少一种苦味化合物、至少一种聚合物、至少一种蛋白质或蛋白质水解产物、至少一种界面活性剂及至少一种类黄酮；39. At least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, at least one protein or protein hydrolyzate, at least one surfactant, and at least one flavonoid;

40.至少一种多元醇、至少一种碳水化合物、至少一种氨基酸、至少一种聚氨基酸、至少一种糖酸、至少一种核苷酸、至少一种有机酸、至少一种无机酸、至少一种苦味化合物、至少一种聚合物、至少一种蛋白质或蛋白质水解产物、至少一种界面活性剂、至少一种类黄酮及至少一种醇类；40. At least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, at least one protein or protein hydrolyzate, at least one surfactant, at least one flavonoid, and at least one alcohol;

41.至少一种多元醇、至少一种碳水化合物、至少一种氨基酸及至少一种糖酸；41. At least one polyol, at least one carbohydrate, at least one amino acid, and at least one sugar acid;

42.至少一种多元醇、至少一种碳水化合物、至少一种氨基酸及至少一种核苷酸；42. At least one polyol, at least one carbohydrate, at least one amino acid, and at least one nucleotide;

43.至少一种多元醇、至少一种碳水化合物、至少一种氨基酸及至少一种有机酸；43. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one organic acid;

44.至少一种多元醇、至少一种碳水化合物、至少一种氨基酸及至少一种无机酸；44. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one mineral acid;

45.至少一种多元醇、至少一种碳水化合物、至少一种氨基酸及至少一种苦味化合物；45. At least one polyol, at least one carbohydrate, at least one amino acid, and at least one bitter compound;

46.至少一种多元醇、至少一种碳水化合物、至少一种氨基酸及至少一种聚合物；46. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one polymer;

47.至少一种多元醇、至少一种碳水化合物、至少一种氨基酸及至少一种蛋白质或蛋白质水解产物；47. At least one polyol, at least one carbohydrate, at least one amino acid, and at least one protein or protein hydrolyzate;

48.至少一种多元醇、至少一种碳水化合物、至少一种氨基酸及至少一种界面活性剂；48. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one surfactant;

49.至少一种多元醇、至少一种碳水化合物、至少一种氨基酸及至少一种类黄酮；49. At least one polyol, at least one carbohydrate, at least one amino acid, and at least one flavonoid;

50.至少一种多元醇、至少一种碳水化合物、至少一种氨基酸及至少一种醇；50. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one alcohol;

51.至少一种多元醇、至少一种碳水化合物、至少一种聚氨基酸及至少一种糖酸；51. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one sugar acid;

52.至少一种多元醇、至少一种碳水化合物、至少一种聚氨基酸及至少一种核苷酸；52. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one nucleotide;

53.至少一种多元醇、至少一种碳水化合物、至少一种聚氨基酸及至少一种有机酸；53. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one organic acid;

54.至少一种多元醇、至少一种碳水化合物、至少一种聚氨基酸及至少一种无机酸；54. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one inorganic acid;

55.至少一种多元醇、至少一种碳水化合物、至少一种聚氨基酸及至少一种苦味化合物；55. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one bitter compound;

56.至少一种多元醇、至少一种碳水化合物、至少一种聚氨基酸及至少一种聚合物；56. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one polymer;

57.至少一种多元醇、至少一种碳水化合物、至少一种聚氨基酸及至少一种蛋白质或蛋白质水解产物；57. At least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one protein or protein hydrolyzate;

58.至少一种多元醇、至少一种碳水化合物、至少一种聚氨基酸及至少一种界面活性剂；58. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one surfactant;

59.至少一种多元醇、至少一种碳水化合物、至少一种聚氨基酸及至少一种类黄酮；59. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one flavonoid;

60.至少一种多元醇、至少一种碳水化合物、至少一种聚氨基酸及至少一种醇；60. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one alcohol;

61.至少一种多元醇、至少一种碳水化合物、至少一种糖酸及至少一种核苷酸；61. At least one polyol, at least one carbohydrate, at least one sugar acid, and at least one nucleotide;

62.至少一种多元醇、至少一种碳水化合物、至少一种糖酸及至少一种有机酸；62. At least one polyol, at least one carbohydrate, at least one sugar acid, and at least one organic acid;

63.至少一种多元醇、至少一种碳水化合物、至少一种糖酸及至少一种无机酸；63. at least one polyol, at least one carbohydrate, at least one sugar acid, and at least one inorganic acid;

64.至少一种多元醇、至少一种碳水化合物、至少一种糖酸及至少一种苦味化合物；64. At least one polyol, at least one carbohydrate, at least one sugar acid, and at least one bitter compound;

65.至少一种多元醇、至少一种碳水化合物、至少一种糖酸及至少一种聚合物；65. at least one polyol, at least one carbohydrate, at least one sugar acid, and at least one polymer;

66.至少一种多元醇、至少一种碳水化合物、至少一种糖酸及至少一种蛋白质或蛋白质水解产物；66. At least one polyol, at least one carbohydrate, at least one sugar acid, and at least one protein or protein hydrolyzate;

67.至少一种多元醇、至少一种碳水化合物、至少一种糖酸及至少一种界面活性剂；67. at least one polyol, at least one carbohydrate, at least one sugar acid, and at least one surfactant;

68.至少一种多元醇、至少一种碳水化合物、至少一种糖酸及至少一种类黄酮；68. At least one polyol, at least one carbohydrate, at least one sugar acid, and at least one flavonoid;

69.至少一种多元醇、至少一种碳水化合物、至少一种糖酸及至少一种醇；69. at least one polyol, at least one carbohydrate, at least one sugar acid, and at least one alcohol;

70.至少一种多元醇、至少一种碳水化合物、至少一种核苷酸及至少一种有机酸；70. at least one polyol, at least one carbohydrate, at least one nucleotide, and at least one organic acid;

71.至少一种多元醇、至少一种碳水化合物、至少一种核苷酸及至少一种无机酸；71. at least one polyol, at least one carbohydrate, at least one nucleotide, and at least one inorganic acid;

72.至少一种多元醇、至少一种碳水化合物、至少一种核苷酸及至少一种苦味化合物；72. At least one polyol, at least one carbohydrate, at least one nucleotide, and at least one bitter compound;

73.至少一种多元醇、至少一种碳水化合物、至少一种核苷酸及至少一种聚合物；73. at least one polyol, at least one carbohydrate, at least one nucleotide, and at least one polymer;

74.至少一种多元醇、至少一种碳水化合物、至少一种核苷酸及至少一种蛋白质或蛋白质水解产物；74. At least one polyol, at least one carbohydrate, at least one nucleotide, and at least one protein or protein hydrolyzate;

75.至少一种多元醇、至少一种碳水化合物、至少一种核苷酸及至少一种界面活性剂；75. at least one polyol, at least one carbohydrate, at least one nucleotide, and at least one surfactant;

76.至少一种多元醇、至少一种碳水化合物、至少一种核苷酸及至少一种类黄酮；76. At least one polyol, at least one carbohydrate, at least one nucleotide, and at least one flavonoid;

77.至少一种多元醇、至少一种碳水化合物、至少一种核苷酸及至少一种醇；77. at least one polyol, at least one carbohydrate, at least one nucleotide, and at least one alcohol;

78.至少一种多元醇、至少一种碳水化合物、至少一种有机酸及至少一种无机酸；78. at least one polyol, at least one carbohydrate, at least one organic acid, and at least one inorganic acid;

79.至少一种多元醇、至少一种碳水化合物、至少一种有机酸及至少一种苦味化合物；79. at least one polyol, at least one carbohydrate, at least one organic acid, and at least one bitter compound;

80.至少一种多元醇、至少一种碳水化合物、至少一种有机酸及至少一种聚合物；80. at least one polyol, at least one carbohydrate, at least one organic acid, and at least one polymer;

81.至少一种多元醇、至少一种碳水化合物、至少一种有机酸及至少一种蛋白质或蛋白质水解产物；81. At least one polyol, at least one carbohydrate, at least one organic acid, and at least one protein or protein hydrolyzate;

82.至少一种多元醇、至少一种碳水化合物、至少一种有机酸及至少一种界面活性剂；82. at least one polyol, at least one carbohydrate, at least one organic acid, and at least one surfactant;

83.至少一种多元醇、至少一种碳水化合物、至少一种有机酸及至少一种类黄酮；83. At least one polyol, at least one carbohydrate, at least one organic acid, and at least one flavonoid;

84.至少一种多元醇、至少一种碳水化合物、至少一种有机酸及至少一种醇；84. at least one polyol, at least one carbohydrate, at least one organic acid, and at least one alcohol;

85.至少一种多元醇、至少一种碳水化合物、至少一种无机酸及至少一种苦味化合物；85. At least one polyol, at least one carbohydrate, at least one mineral acid, and at least one bitter compound;

86.至少一种多元醇、至少一种碳水化合物、至少一种无机酸及至少一种聚合物；86. at least one polyol, at least one carbohydrate, at least one mineral acid, and at least one polymer;

87.至少一种多元醇、至少一种碳水化合物、至少一种无机酸及至少一种蛋白质或蛋白质水解产物；87. At least one polyol, at least one carbohydrate, at least one mineral acid, and at least one protein or protein hydrolyzate;

88.至少一种多元醇、至少一种碳水化合物、至少一种无机酸及至少一种界面活性剂；88. at least one polyol, at least one carbohydrate, at least one mineral acid, and at least one surfactant;

89.至少一种多元醇、至少一种碳水化合物、至少一种无机酸及至少一种类黄酮；89. At least one polyol, at least one carbohydrate, at least one mineral acid, and at least one flavonoid;

90.至少一种多元醇、至少一种碳水化合物、至少一种无机酸及至少一种醇；90. at least one polyol, at least one carbohydrate, at least one inorganic acid, and at least one alcohol;

91.至少一种多元醇、至少一种碳水化合物、至少一种苦味化合物及至少一种聚合物；91. at least one polyol, at least one carbohydrate, at least one bitter compound, and at least one polymer;

92.至少一种多元醇、至少一种碳水化合物、至少一种苦味化合物及至少一种蛋白质或蛋白质水解产物；92. At least one polyol, at least one carbohydrate, at least one bitter compound, and at least one protein or protein hydrolyzate;

93.至少一种多元醇、至少一种碳水化合物、至少一种苦味化合物及至少一种界面活性剂；93. at least one polyol, at least one carbohydrate, at least one bitter compound, and at least one surfactant;

94.至少一种多元醇、至少一种碳水化合物、至少一种苦味化合物及至少一种类黄酮；94. At least one polyol, at least one carbohydrate, at least one bitter compound, and at least one flavonoid;

95.至少一种多元醇、至少一种碳水化合物、至少一种苦味化合物及至少一种醇；95. at least one polyol, at least one carbohydrate, at least one bitter compound, and at least one alcohol;

96.至少一种多元醇、至少一种碳水化合物、至少一种聚合物及至少一种蛋白质或蛋白质水解产物；96. at least one polyol, at least one carbohydrate, at least one polymer, and at least one protein or protein hydrolyzate;

97.至少一种多元醇、至少一种碳水化合物、至少一种聚合物及至少一种界面活性剂；97. at least one polyol, at least one carbohydrate, at least one polymer, and at least one surfactant;

98.至少一种多元醇、至少一种碳水化合物、至少一种聚合物及至少一种类黄酮；98. at least one polyol, at least one carbohydrate, at least one polymer, and at least one flavonoid;

99.至少一种多元醇、至少一种碳水化合物、至少一种聚合物及至少一种醇；99. at least one polyol, at least one carbohydrate, at least one polymer, and at least one alcohol;

100.至少一种多元醇、至少一种碳水化合物、至少一种蛋白质或蛋白质水解产物及至少一种界面活性剂；100. at least one polyol, at least one carbohydrate, at least one protein or protein hydrolyzate, and at least one surfactant;

101.至少一种多元醇、至少一种碳水化合物、至少一种蛋白质或蛋白质水解产物及至少一种类黄酮；101. At least one polyol, at least one carbohydrate, at least one protein or protein hydrolyzate, and at least one flavonoid;

102.至少一种多元醇、至少一种碳水化合物、至少一种界面活性剂及至少一种类黄酮；102. at least one polyol, at least one carbohydrate, at least one surfactant, and at least one flavonoid;

103.至少一种多元醇、至少一种碳水化合物、至少一种界面活性剂及至少一种醇；及103. at least one polyol, at least one carbohydrate, at least one surfactant, and at least one alcohol; and

104.至少一种多元醇、至少一种碳水化合物、至少一种类黄酮及至少一种醇。104. At least one polyol, at least one carbohydrate, at least one flavonoid, and at least one alcohol.

依据本发明之具体例，其它之改良甜味之组成物之组合包括：According to a specific example of the present invention, other combinations of compositions for improving sweetness include:

1.至少一种多元醇及至少一种氨基酸；1. At least one polyol and at least one amino acid;

2.至少一种多元醇及至少一种聚氨基酸；2. At least one polyol and at least one polyamino acid;

3.至少一种多元醇及至少一种糖酸；3. At least one polyol and at least one sugar acid;

4.至少一种多元醇及至少一种核苷酸；4. At least one polyol and at least one nucleotide;

5.至少一种多元醇及至少一种有机酸；5. At least one polyol and at least one organic acid;

6.至少一种多元醇及至少一种无机酸；6. At least one polyol and at least one inorganic acid;

7.至少一种多元醇及至少一种苦味化合物；7. At least one polyol and at least one bitter compound;

8.至少一种多元醇及至少一种香料或调味成分；8. At least one polyol and at least one fragrance or flavoring ingredient;

9.至少一种多元醇及至少一种聚合物；9. At least one polyol and at least one polymer;

10.至少一种多元醇及至少一种蛋白质或蛋白质水解产物；10. At least one polyol and at least one protein or protein hydrolyzate;

11.至少一种多元醇及至少一种界面活性剂；11. At least one polyol and at least one surfactant;

12.至少一种多元醇及至少一种类黄酮；12. At least one polyol and at least one flavonoid;

13.至少一种多元醇及至少一种醇；13. At least one polyol and at least one alcohol;

14.至少一种多元醇及至少一种乳化剂；14. At least one polyol and at least one emulsifier;

15.至少一种多元醇及至少一种无机盐类；15. At least one polyol and at least one inorganic salt;

16.至少一种多元醇及至少一种有机盐类；16. At least one polyol and at least one organic salt;

17.至少一种多元醇及至少一种蛋白质或蛋白质水解产物或低分子量氨基酸之混合物；17. A mixture of at least one polyol and at least one protein or protein hydrolyzate or low molecular weight amino acid;

18.至少一种多元醇、至少一种氨基酸及至少一种其它之改良甜味之添加剂；18. At least one polyol, at least one amino acid, and at least one other sweet taste improving additive;

19.至少一种多元醇、至少一种聚氨基酸及至少一种其它之改良甜味之添加剂；19. At least one polyol, at least one polyamino acid and at least one other sweet taste improving additive;

20.至少一种多元醇、至少一种糖酸及至少一种其它之改良甜味之添加剂；20. At least one polyol, at least one sugar acid and at least one other sweet taste improving additive;

21.至少一种多元醇、至少一种核苷酸及至少一种其它之改良甜味之添加剂；21. At least one polyol, at least one nucleotide, and at least one other sweet taste improving additive;

22.至少一种多元醇、至少一种有机酸及至少一种其它之改良甜味之添加剂；22. At least one polyol, at least one organic acid, and at least one other sweet taste improving additive;

23.至少一种多元醇、至少一种无机酸及至少一种其它之改良甜味之添加剂；23. At least one polyol, at least one mineral acid, and at least one other sweet taste improving additive;

24.至少一种多元醇、至少一种苦味化合物及至少一种其它之改良甜味之添加剂；24. At least one polyol, at least one bitter compound, and at least one other sweet taste improving additive;

25.至少一种多元醇、至少一种香料或调味成分及至少一种其它之改良甜味之添加剂；25. At least one polyol, at least one flavor or flavoring ingredient, and at least one other sweet taste improving additive;

26.至少一种多元醇、至少一种聚合物及至少一种其它之改良甜味之添加剂；26. At least one polyol, at least one polymer, and at least one other sweet taste improving additive;

27.至少一种多元醇、至少一种蛋白质或蛋白质水解产物及至少一种其它之改良甜味之添加剂；27. At least one polyol, at least one protein or protein hydrolyzate, and at least one other sweet taste improving additive;

28.至少一种多元醇、至少一种界面活性剂及至少一种其它之改良甜味之添加剂；28. At least one polyol, at least one surfactant, and at least one other sweet taste improving additive;

29.至少一种多元醇、至少一种类黄酮及至少一种其它之改良甜味之添加剂；29. At least one polyol, at least one flavonoid, and at least one other sweet taste improving additive;

30.至少一种多元醇、至少一种醇及至少一种其它之改良甜味之添加剂；30. At least one polyol, at least one alcohol, and at least one other sweet taste improving additive;

31.至少一种多元醇、至少一种氨基酸及至少一种聚氨基酸；31. At least one polyol, at least one amino acid, and at least one polyamino acid;

32.至少一种多元醇、至少一种氨基酸、至少一种聚氨基酸及至少一种糖酸；32. at least one polyol, at least one amino acid, at least one polyamino acid, and at least one sugar acid;

33.至少一种多元醇、至少一种氨基酸、至少一种聚氨基酸、至少一种糖酸及至少一种核苷酸；33. at least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, and at least one nucleotide;

34.至少一种多元醇、至少一种氨基酸、至少一种聚氨基酸、至少一种糖酸、至少一种核苷酸及至少一种有机酸；34. at least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, and at least one organic acid;

35.至少一种多元醇、至少一种氨基酸、至少一种聚氨基酸、至少一种糖酸、至少一种核苷酸、至少一种有机酸及至少一种无机酸；35. at least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, and at least one inorganic acid;

36.至少一种多元醇、至少一种氨基酸、至少一种聚氨基酸、至少一种糖酸、至少一种核苷酸、至少一种有机酸、至少一种无机酸及至少一种苦味化合物；36. at least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, and at least one bitter compound;

37.至少一种多元醇、至少一种氨基酸、至少一种聚氨基酸、至少一种糖酸、至少一种核苷酸、至少一种有机酸、至少一种无机酸、至少一种苦味化合物及至少一种聚合物；37. At least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, and at least one polymer;

38.至少一种多元醇、至少一种氨基酸、至少一种聚氨基酸、至少一种糖酸、至少一种核苷酸、至少一种有机酸、至少一种无机酸、至少一种苦味化合物、至少一种聚合物及至少一种蛋白质或蛋白质水解产物；38. At least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer and at least one protein or protein hydrolyzate;

39.至少一种多元醇、至少一种氨基酸、至少一种聚氨基酸、至少一种糖酸、至少一种核苷酸、至少一种有机酸、至少一种无机酸、至少一种苦味化合物、至少一种聚合物、至少一种蛋白质或蛋白质水解产物及至少一种界面活性剂；39. At least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, at least one protein or protein hydrolyzate, and at least one surfactant;

40.至少一种多元醇、至少一种氨基酸、至少一种聚氨基酸、至少一种糖酸、至少一种核苷酸、至少一种有机酸、至少一种无机酸、至少一种苦味化合物、至少一种聚合物、至少一种蛋白质或蛋白质水解产物、至少一种界面活性剂及至少一种类黄酮；40. At least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, at least one protein or protein hydrolyzate, at least one surfactant, and at least one flavonoid;

41.至少一种多元醇、至少一种氨基酸、至少一种聚氨基酸、至少一种糖酸、至少一种核苷酸、至少一种有机酸、至少一种无机酸、至少一种苦味化合物、至少一种聚合物、至少一种蛋白质或蛋白质水解产物、至少一种界面活性剂、至少一种类黄酮及至少一种醇；41. At least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, at least one protein or protein hydrolyzate, at least one surfactant, at least one flavonoid, and at least one alcohol;

42.至少一种多元醇、至少一种氨基酸及至少一种糖酸；42. At least one polyol, at least one amino acid, and at least one sugar acid;

43.至少一种多元醇、至少一种氨基酸及至少一种核苷酸；43. At least one polyol, at least one amino acid, and at least one nucleotide;

44.至少一种多元醇、至少一种氨基酸及至少一种有机酸；44. at least one polyol, at least one amino acid, and at least one organic acid;

45.至少一种多元醇、至少一种氨基酸及至少一种无机酸；45. at least one polyol, at least one amino acid, and at least one inorganic acid;

46.至少一种多元醇、至少一种氨基酸及至少一种苦味化合物；46. At least one polyol, at least one amino acid, and at least one bitter compound;

47.至少一种多元醇、至少一种氨基酸及至少一种聚合物；47. at least one polyol, at least one amino acid, and at least one polymer;

48.至少一种多元醇、至少一种氨基酸及至少一种蛋白质或蛋白质水解产物；48. At least one polyol, at least one amino acid, and at least one protein or protein hydrolyzate;

49.至少一种多元醇、至少一种氨基酸及至少一种界面活性剂；49. at least one polyol, at least one amino acid, and at least one surfactant;

50.至少一种多元醇、至少一种氨基酸及至少一种类黄酮；50. At least one polyol, at least one amino acid, and at least one flavonoid;

51.至少一种多元醇、至少一种氨基酸及至少一种醇；51. At least one polyol, at least one amino acid, and at least one alcohol;

52.至少一种多元醇、至少一种聚氨基酸及至少一种糖酸；52. at least one polyol, at least one polyamino acid, and at least one sugar acid;

53.至少一种多元醇、至少一种聚氨基酸及至少一种核苷酸；53. at least one polyol, at least one polyamino acid, and at least one nucleotide;

54.至少一种多元醇、至少一种聚氨基酸及至少一种有机酸；54. at least one polyol, at least one polyamino acid, and at least one organic acid;

55.至少一种多元醇、至少一种聚氨基酸及至少一种有机盐；55. At least one polyol, at least one polyamino acid, and at least one organic salt;

56.至少一种多元醇、至少一种聚氨基酸及至少一种无机酸；56. at least one polyol, at least one polyamino acid, and at least one inorganic acid;

57.至少一种多元醇、至少一种聚氨基酸及至少一种无机盐；57. at least one polyol, at least one polyamino acid, and at least one inorganic salt;

58.至少一种多元醇、至少一种聚氨基酸及至少一种苦味化合物；58. At least one polyol, at least one polyamino acid, and at least one bitter compound;

59.至少一种多元醇、至少一种聚氨基酸及至少一种聚合物；59. at least one polyol, at least one polyamino acid, and at least one polymer;

60.至少一种多元醇、至少一种聚氨基酸及至少一种蛋白质或蛋白质水解产物；60. At least one polyol, at least one polyamino acid, and at least one protein or protein hydrolyzate;

61.至少一种多元醇、至少一种聚氨基酸及至少一种界面活性剂；61. At least one polyol, at least one polyamino acid, and at least one surfactant;

62.至少一种多元醇、至少一种聚氨基酸及至少一种类黄酮；62. At least one polyol, at least one polyamino acid, and at least one flavonoid;

63.至少一种多元醇、至少一种聚氨基酸及至少一种醇；63. at least one polyol, at least one polyamino acid, and at least one alcohol;

64.至少一种多元醇、至少一种糖酸及至少一种核苷酸；64. At least one polyol, at least one sugar acid, and at least one nucleotide;

65.至少一种多元醇、至少一种糖酸及至少一种有机酸；65. at least one polyol, at least one sugar acid, and at least one organic acid;

66.至少一种多元醇、至少一种糖酸及至少一种无机酸；66. at least one polyol, at least one sugar acid, and at least one inorganic acid;

67.至少一种多元醇、至少一种糖酸及至少一种苦味化合物；67. At least one polyol, at least one sugar acid, and at least one bitter compound;

68.至少一种多元醇、至少一种糖酸及至少一种聚合物；68. at least one polyol, at least one sugar acid, and at least one polymer;

69.至少一种多元醇、至少一种糖酸及至少一种蛋白质或蛋白质水解产物；69. At least one polyol, at least one sugar acid, and at least one protein or protein hydrolyzate;

70.至少一种多元醇、至少一种糖酸及至少一种界面活性剂；70. at least one polyol, at least one sugar acid, and at least one surfactant;

71.至少一种多元醇、至少一种糖酸及至少一种类黄酮；71. At least one polyol, at least one sugar acid, and at least one flavonoid;

72.至少一种多元醇、至少一种糖酸及至少一种醇；72. At least one polyol, at least one sugar acid, and at least one alcohol;

73.至少一种多元醇、至少一种核苷酸及至少一种有机酸；73. at least one polyol, at least one nucleotide, and at least one organic acid;

74.至少一种多元醇、至少一种核苷酸及至少一种无机酸；74. at least one polyol, at least one nucleotide, and at least one inorganic acid;

75.至少一种多元醇、至少一种核苷酸及至少一种苦味化合物；75. At least one polyol, at least one nucleotide, and at least one bitter compound;

76.至少一种多元醇、至少一种核苷酸及至少一种聚合物；76. at least one polyol, at least one nucleotide, and at least one polymer;

77.至少一种多元醇、至少一种核苷酸及至少一种蛋白质或蛋白质水解产物；77. At least one polyol, at least one nucleotide, and at least one protein or protein hydrolyzate;

78.至少一种多元醇、至少一种核苷酸及至少一种界面活性剂；78. at least one polyol, at least one nucleotide, and at least one surfactant;

79.至少一种多元醇、至少一种核苷酸及至少一种类黄酮；79. At least one polyol, at least one nucleotide, and at least one flavonoid;

80.至少一种多元醇、至少一种核苷酸及至少一种醇；80. at least one polyol, at least one nucleotide, and at least one alcohol;

81.至少一种多元醇、至少一种有机酸及至少一种无机酸；81. at least one polyol, at least one organic acid, and at least one inorganic acid;

82.至少一种多元醇、至少一种有机酸及至少一种苦味化合物；82. At least one polyol, at least one organic acid, and at least one bitter compound;

83.至少一种多元醇、至少一种有机酸及至少一种聚合物；83. at least one polyol, at least one organic acid, and at least one polymer;

84.至少一种多元醇、至少一种有机酸及至少一种蛋白质或蛋白质水解产物；84. At least one polyol, at least one organic acid, and at least one protein or protein hydrolyzate;

85.至少一种多元醇、至少一种有机酸及至少一种界面活性剂；85. at least one polyol, at least one organic acid, and at least one surfactant;

86.至少一种多元醇、至少一种有机酸及至少一种类黄酮；86. At least one polyol, at least one organic acid, and at least one flavonoid;

87.至少一种多元醇、至少一种有机酸及至少一种醇；87. at least one polyol, at least one organic acid, and at least one alcohol;

88.至少一种多元醇、至少一种无机酸及至少一种苦味化合物；88. At least one polyol, at least one mineral acid, and at least one bitter compound;

89.至少一种多元醇、至少一种无机酸及至少一种聚合物；89. at least one polyol, at least one inorganic acid, and at least one polymer;

90.至少一种多元醇、至少一种无机酸及至少一种蛋白质或蛋白质水解产物；90. At least one polyol, at least one mineral acid, and at least one protein or protein hydrolyzate;

91.至少一种多元醇、至少一种无机酸及至少一种界面活性剂；91. at least one polyol, at least one mineral acid, and at least one surfactant;

92.至少一种多元醇、至少一种无机酸及至少一种类黄酮；92. At least one polyol, at least one mineral acid, and at least one flavonoid;

93.至少一种多元醇、至少一种无机酸及至少一种醇；93. at least one polyol, at least one mineral acid, and at least one alcohol;

94.至少一种多元醇、至少一种苦味化合物及至少一种聚合物；94. at least one polyol, at least one bitter compound, and at least one polymer;

95.至少一种多元醇、至少一种苦味化合物及至少一种蛋白质或蛋白质水解产物；95. At least one polyol, at least one bitter compound, and at least one protein or protein hydrolyzate;

96.至少一种多元醇、至少一种苦味化合物及至少一种界面活性剂；96. at least one polyol, at least one bitter compound, and at least one surfactant;

97.至少一种多元醇、至少一种苦味化合物及至少一种类黄酮；97. At least one polyol, at least one bitter compound, and at least one flavonoid;

98.至少一种多元醇、至少一种苦味化合物及至少一种醇；98. At least one polyol, at least one bitter compound, and at least one alcohol;

99.至少一种多元醇、至少一种聚合物及至少一种蛋白质或蛋白质水解产物；99. At least one polyol, at least one polymer, and at least one protein or protein hydrolyzate;

100.至少一种多元醇、至少一种聚合物及至少一种界面活性剂；100. at least one polyol, at least one polymer, and at least one surfactant;

101.至少一种多元醇、至少一种聚合物及至少一种类黄酮；101. at least one polyol, at least one polymer, and at least one flavonoid;

102.至少一种多元醇、至少一种聚合物及至少一种醇；102. at least one polyol, at least one polymer, and at least one alcohol;

103.至少一种多元醇、至少一种蛋白质或蛋白质水解产物及至少一种界面活性剂；103. At least one polyol, at least one protein or protein hydrolyzate, and at least one surfactant;

104.至少一种多元醇、至少一种蛋白质或蛋白质水解产物及至少一种类黄酮；104. At least one polyol, at least one protein or protein hydrolyzate, and at least one flavonoid;

105.至少一种多元醇、至少一种界面活性剂及至少一种类黄酮；105. at least one polyol, at least one surfactant, and at least one flavonoid;

106.至少一种多元醇、至少一种界面活性剂及至少一种醇；106. at least one polyol, at least one surfactant, and at least one alcohol;

107.至少一种多元醇、至少一种类黄酮及至少一种醇；107. at least one polyol, at least one flavonoid, and at least one alcohol;

108.至少一种改良甜味之添加剂及赤藓醇；108. At least one sweet taste improving additive and erythritol;

109.至少一种改良甜味之添加剂及麦芽糖醇；109. At least one sweet taste improving additive and maltitol;

110.至少一种改良甜味之添加剂及甘露糖醇；110. At least one sweet taste improving additive and mannitol;

111.至少一种改良甜味之添加剂及山梨糖醇；111. At least one sweet taste improving additive and sorbitol;

112.至少一种改良甜味之添加剂及乳糖醇；112. At least one sweet taste improving additive and lactitol;

113.至少一种改良甜味之添加剂及木糖醇；113. At least one sweet taste improving additive and xylitol;

114.至少一种改良甜味之添加剂及异麦芽糖；114. At least one sweet taste improving additive and isomaltose;

115.至少一种改良甜味之添加剂及丙二醇；115. At least one sweet taste improving additive and propylene glycol;

116.至少一种改良甜味之添加剂及甘油；116. At least one sweet taste improving additive and glycerin;

117.至少一种改良甜味之添加剂及巴拉金糖；117. At least one sweet taste improving additive and palatinose;

118.至少一种改良甜味之添加剂及还原之异麦芽-寡醣；118. At least one sweet taste improving additive and reduced isomalto-oligosaccharides;

119.至少一种改良甜味之添加剂及还原之木-寡醣；119. At least one sweet taste improving additive and reduced xylo-oligosaccharides;

120.至少一种改良甜味之添加剂及还原之龙胆-寡醣；120. At least one sweet taste improving additive and reduced gentio-oligosaccharides;

121.至少一种改良甜味之添加剂及还原之麦芽糖浆；121. At least one sweet taste improving additive and reduced maltose syrup;

122.至少一种改良甜味之添加剂及还原之葡萄糖浆；122. At least one sweet taste improving additive and reduced glucose syrup;

123.至少一种改良甜味之添加剂、赤藓醇及至少一种其它多元醇；123. At least one sweet taste improving additive, erythritol, and at least one other polyol;

124.至少一种改良甜味之添加剂、麦芽糖醇及至少一种其它多元醇；124. At least one sweet taste improving additive, maltitol, and at least one other polyol;

125.至少一种改良甜味之添加剂、甘露糖醇及至少一种其它多元醇；125. At least one sweet taste improving additive, mannitol, and at least one other polyol;

126.至少一种改良甜味之添加剂、山梨糖醇及至少一种其它多元醇；126. At least one sweet taste improving additive, sorbitol, and at least one other polyol;

127.至少一种改良甜味之添加剂、乳糖醇及至少一种其它多元醇；127. At least one sweet taste improving additive, lactitol, and at least one other polyol;

128.至少一种改良甜味之添加剂、木糖醇及至少一种其它多元醇；128. At least one sweet taste improving additive, xylitol, and at least one other polyol;

129.至少一种改良甜味之添加剂、异麦芽糖及至少一种其它多元醇；129. At least one sweet taste improving additive, isomaltose, and at least one other polyol;

130.至少一种改良甜味之添加剂、丙二醇及至少一种其它多元醇；130. At least one sweet taste improving additive, propylene glycol, and at least one other polyol;

131.至少一种改良甜味之添加剂、甘油及至少一种其它多元醇；131. At least one sweet taste improving additive, glycerin, and at least one other polyol;

132.至少一种改良甜味之添加剂、巴拉金糖及至少一种其它多元醇；132. At least one sweet taste improving additive, palatinose, and at least one other polyol;

133.至少一种改良甜味之添加剂、还原之异麦芽-寡醣及至少一种其它多元醇；133. At least one sweet taste improving additive, reduced isomalto-oligosaccharides, and at least one other polyol;

134.至少一种改良甜味之添加剂、还原之木-寡醣及至少一种其它多元醇；134. At least one sweet taste improving additive, reduced xylo-oligosaccharides, and at least one other polyol;

135.至少一种改良甜味之添加剂、还原之龙胆-寡醣及至少一种其它多元醇；135. At least one sweet taste improving additive, reduced gentio-oligosaccharides, and at least one other polyol;

136.至少一种改良甜味之添加剂、还原之麦芽糖浆及至少一种其它多元醇；136. At least one sweet taste improving additive, reduced maltose syrup, and at least one other polyol;

及and

137.至少一种改良甜味之添加剂、还原之葡萄糖浆及至少一种其它多元醇。依据本发明之具体例，其它改良甜味之组成物之组合包括：137. At least one sweet taste improving additive, reduced glucose syrup, and at least one other polyol. According to a specific example of the present invention, other compositions for improving sweetness include:

1.至少一种多元醇及塔格糖；1. At least one polyol and tagatose;

2.至少一种多元醇及海藻糖；2. At least one polyol and trehalose;

3.至少一种多元醇及半乳糖；3. At least one polyol and galactose;

4.至少一种多元醇及鼠李糖；4. At least one polyol and rhamnose;

5.至少一种多元醇及糊精；5. At least one polyol and dextrin;

6.至少一种多元醇及环糊精；6. At least one polyol and cyclodextrin;

7.至少一种多元醇及α-环糊精、β-环糊精或γ-环糊精；7. At least one polyol and α-cyclodextrin, β-cyclodextrin or γ-cyclodextrin;

8.至少一种多元醇及麦芽糊精；8. At least one polyol and maltodextrin;

9.至少一种多元醇及葡聚糖；9. At least one polyol and dextran;

10.至少一种多元醇及蔗糖；10. At least one polyol and sucrose;

11.至少一种多元醇及葡萄糖；11. At least one polyol and glucose;

12.至少一种多元醇及果糖；12. At least one polyol and fructose;

13.至少一种多元醇及苏力糖；13. At least one polyol and thulose;

14.至少一种多元醇及阿拉伯糖；14. At least one polyol and arabinose;

15.至少一种多元醇及木糖；15. At least one polyol and xylose;

16.至少一种多元醇及异核糖；16. At least one polyol and isoribose;

17.至少一种多元醇及阿洛糖；17. At least one polyol and allose;

18.至少一种多元醇及右羟己糖；18. At least one polyol and dextrose;

19.至少一种多元醇及甘露糖；19. At least one polyol and mannose;

20.至少一种多元醇及艾杜糖；20. At least one polyol and idose;

21.至少一种多元醇及塔罗糖；21. At least one polyol and talose;

22.至少一种多元醇及乳糖；22. At least one polyol and lactose;

23.至少一种多元醇及麦芽糖；23. At least one polyol and maltose;

24.至少一种多元醇及转化糖；24. At least one polyol and invert sugar;

25.至少一种多元醇及海藻糖；25. At least one polyol and trehalose;

26.至少一种多元醇及异海藻糖；26. At least one polyol and isotrehalose;

27.至少一种多元醇及新海藻糖；27. At least one polyol and neotrehalose;

28.至少一种多元醇及巴拉金糖；28. At least one polyol and palatinose;

29.至少一种多元醇及半乳糖；29. At least one polyol and galactose;

30.至少一种多元醇及甜菜寡醣；30. At least one polyol and beet oligosaccharide;

31.至少一种多元醇及异麦芽-寡醣；31. At least one polyol and isomalto-oligosaccharide;

32.至少一种多元醇及异麦芽糖；32. At least one polyol and isomaltose;

33.至少一种多元醇及异麦芽三糖；33. At least one polyol and isomaltotriose;

34.至少一种多元醇及潘糖；34. At least one polyol and panose;

35.至少一种多元醇及木-寡醣；35. At least one polyol and xylo-oligosaccharide;

36.至少一种多元醇及木三糖；36. At least one polyol and xylotriose;

37.至少一种多元醇及木二糖；37. At least one polyol and xylobiose;

38.至少一种多元醇及龙胆-寡醣；38. At least one polyol and gentio-oligosaccharide;

39.至少一种多元醇及龙胆二糖；39. At least one polyol and gentiobiose;

40.至少一种多元醇及龙胆三糖；40. At least one polyol and gentiotriose;

41.至少一种多元醇及龙胆四糖；41. At least one polyol and gentiotetraose;

42.至少一种多元醇及山梨糖；42. At least one polyol and sorbose;

43.至少一种多元醇及黑曲霉-寡醣；43. At least one polyol and Aspergillus niger-oligosaccharides;

44.至少一种多元醇及巴拉金糖寡醣；44. At least one polyol and palatinose oligosaccharide;

45.至少一种多元醇及果糖；45. At least one polyol and fructose;

46.至少一种多元醇及果寡醣；46. At least one polyol and fructooligosaccharide;

47.至少一种多元醇及蔗果三糖；47. At least one polyol and kestose;

48.至少一种多元醇及蔗果四糖；48. At least one polyol and kestose;

49.至少一种多元醇及麦芽四醇；49. At least one polyol and maltotetraol;

50.至少一种多元醇及麦芽三醇；50. At least one polyol and maltotriol;

51.至少一种多元醇及麦芽-寡醣；51. At least one polyol and malto-oligosaccharide;

52.至少一种多元醇及麦芽三糖；52. At least one polyol and maltotriose;

53.至少一种多元醇及麦芽四糖；53. At least one polyol and maltotetraose;

54.至少一种多元醇及麦芽五糖；54. At least one polyol and maltopentaose;

55.至少一种多元醇及麦芽六糖；55. At least one polyol and maltohexaose;

56.至少一种多元醇及麦芽七糖；56. At least one polyol and maltoheptaose;

57.至少一种多元醇及乳酮糖；57. At least one polyol and lactulose;

58.至少一种多元醇及蜜二糖；58. At least one polyol and melibiose;

59.至少一种多元醇及棉籽糖；59. At least one polyol and raffinose;

60.至少一种多元醇及鼠李糖；60. At least one polyol and rhamnose;

61.至少一种多元醇及核糖；61. At least one polyol and ribose;

62.至少一种多元醇及异构化液态糖；62. At least one polyol and isomerized liquid sugar;

63.至少一种多元醇及高果糖玉米糖浆(如HFCS55、HFCS42或HFCS90)或淀粉糖浆；63. At least one polyol and high fructose corn syrup (such as HFCS55, HFCS42 or HFCS90) or starch syrup;

64.至少一种多元醇及偶联糖；64. At least one polyol and conjugated sugar;

65.至少一种多元醇及大豆寡醣；65. At least one polyol and soybean oligosaccharide;

66.至少一种多元醇及葡萄糖浆；66. At least one polyol and glucose syrup;

67.至少一种多元醇、塔格糖及至少一种其它碳水化合物；67. At least one polyol, tagatose, and at least one other carbohydrate;

68.至少一种多元醇、海藻糖及至少一种其它碳水化合物；68. At least one polyol, trehalose, and at least one other carbohydrate;

69.至少一种多元醇、半乳糖及至少一种其它碳水化合物；69. At least one polyol, galactose, and at least one other carbohydrate;

70.至少一种多元醇、鼠李糖及至少一种其它碳水化合物；70. At least one polyol, rhamnose, and at least one other carbohydrate;

71.至少一种多元醇、糊精及至少一种其它碳水化合物；71. At least one polyol, dextrin, and at least one other carbohydrate;

72.至少一种多元醇、环糊精及至少一种其它碳水化合物；72. At least one polyol, cyclodextrin, and at least one other carbohydrate;

73.至少一种多元醇、β-环糊精及至少一种其它碳水化合物；73. At least one polyol, beta-cyclodextrin, and at least one other carbohydrate;

74.至少一种多元醇、麦芽糊精及至少一种其它碳水化合物；74. At least one polyol, maltodextrin, and at least one other carbohydrate;

75.至少一种多元醇、葡聚糖及至少一种其它碳水化合物；75. At least one polyol, dextran, and at least one other carbohydrate;

76.至少一种多元醇、蔗糖及至少一种其它碳水化合物；76. At least one polyol, sucrose, and at least one other carbohydrate;

77.至少一种多元醇、葡萄糖及至少一种其它碳水化合物；77. At least one polyol, glucose, and at least one other carbohydrate;

78.至少一种多元醇、果糖及至少一种其它碳水化合物；78. At least one polyol, fructose, and at least one other carbohydrate;

79.至少一种多元醇、苏力糖及至少一种其它碳水化合物；79. At least one polyol, thulose, and at least one other carbohydrate;

80.至少一种多元醇、阿拉伯糖及至少一种其它碳水化合物；80. At least one polyol, arabinose, and at least one other carbohydrate;

81.至少一种多元醇、木糖及至少一种其它碳水化合物；81. At least one polyol, xylose, and at least one other carbohydrate;

82.至少一种多元醇、异核糖及至少一种其它碳水化合物；82. At least one polyol, isoribose, and at least one other carbohydrate;

83.至少一种多元醇、阿洛糖及至少一种其它碳水化合物；83. At least one polyol, allose, and at least one other carbohydrate;

84.至少一种多元醇、右羟己糖及至少一种其它碳水化合物；84. At least one polyol, dextrose, and at least one other carbohydrate;

85.至少一种多元醇、甘露糖及至少一种其它碳水化合物；85. At least one polyol, mannose, and at least one other carbohydrate;

86.至少一种多元醇、艾杜糖及至少一种其它碳水化合物；86. At least one polyol, idose, and at least one other carbohydrate;

87.至少一种多元醇、塔罗糖及至少一种其它碳水化合物；87. At least one polyol, talose, and at least one other carbohydrate;

88.至少一种多元醇、乳糖及至少一种其它碳水化合物；88. At least one polyol, lactose, and at least one other carbohydrate;

89.至少一种多元醇、麦芽糖及至少一种其它碳水化合物；89. At least one polyol, maltose, and at least one other carbohydrate;

90.至少一种多元醇、转化糖及至少一种其它碳水化合物；90. At least one polyol, invert sugar, and at least one other carbohydrate;

91.至少一种多元醇、海藻糖及至少一种其它碳水化合物；91. At least one polyol, trehalose, and at least one other carbohydrate;

92.至少一种多元醇、异海藻糖及至少一种其它碳水化合物；92. At least one polyol, isotrehalose, and at least one other carbohydrate;

93.至少一种多元醇、新海藻糖及至少一种其它碳水化合物；93. At least one polyol, neotrehalose, and at least one other carbohydrate;

94.至少一种多元醇、巴拉金糖及至少一种其它碳水化合物；94. At least one polyol, palatinose, and at least one other carbohydrate;

95.至少一种多元醇、半乳糖及至少一种其它碳水化合物；95. At least one polyol, galactose, and at least one other carbohydrate;

96.至少一种多元醇、甜菜寡醣及至少一种其它碳水化合物；96. At least one polyol, beet oligosaccharides, and at least one other carbohydrate;

97.至少一种多元醇、异麦芽-寡醣及至少一种其它碳水化合物；97. at least one polyol, isomalto-oligosaccharide, and at least one other carbohydrate;

98.至少一种多元醇、异麦芽糖及至少一种其它碳水化合物；98. At least one polyol, isomaltose, and at least one other carbohydrate;

99.至少一种多元醇、异麦芽三糖及至少一种其它碳水化合物；99. At least one polyol, isomaltotriose, and at least one other carbohydrate;

100.至少一种多元醇、潘糖及至少一种其它碳水化合物；100. At least one polyol, panose, and at least one other carbohydrate;

101.至少一种多元醇、木-寡醣及至少一种其它碳水化合物；101. at least one polyol, xylo-oligosaccharide, and at least one other carbohydrate;

102.至少一种多元醇、木三糖及至少一种其它碳水化合物；102. At least one polyol, xylotriose, and at least one other carbohydrate;

103.至少一种多元醇、木二糖及至少一种其它碳水化合物；103. at least one polyol, xylobiose, and at least one other carbohydrate;

104.至少一种多元醇、龙胆-寡醣及至少一种其它碳水化合物；104. at least one polyol, gentio-oligosaccharide, and at least one other carbohydrate;

105.至少一种多元醇、龙胆二糖及至少一种其它碳水化合物；105. at least one polyol, gentiobiose, and at least one other carbohydrate;

106.至少一种多元醇、龙胆三糖及至少一种其它碳水化合物；106. at least one polyol, gentiotriose, and at least one other carbohydrate;

107.至少一种多元醇、龙胆四糖及至少一种其它碳水化合物；107. at least one polyol, gentiotetraose, and at least one other carbohydrate;

108.至少一种多元醇、山梨糖及至少一种其它碳水化合物；108. at least one polyol, sorbose, and at least one other carbohydrate;

109.至少一种多元醇、黑曲霉-寡醣及至少一种其它碳水化合物；109. at least one polyol, Aspergillus niger-oligosaccharides, and at least one other carbohydrate;

110.至少一种多元醇、巴拉金糖寡醣及至少一种其它碳水化合物；110. at least one polyol, palatinose oligosaccharides, and at least one other carbohydrate;

111.至少一种多元醇、果糖及至少一种其它碳水化合物；111. at least one polyol, fructose, and at least one other carbohydrate;

112.至少一种多元醇、果寡醣及至少一种其它碳水化合类；112. At least one polyol, fructooligosaccharide, and at least one other carbohydrate;

113.至少一种多元醇、蔗果三糖及至少一种其它碳水化合物；113. At least one polyol, kestose, and at least one other carbohydrate;

114.至少一种多元醇、蔗果四糖及至少一种其它碳水化合物；114. at least one polyol, kestose, and at least one other carbohydrate;

115.至少一种多元醇、麦芽四醇及至少一种其它碳水化合物；115. at least one polyol, maltotetraol, and at least one other carbohydrate;

116.至少一种多元醇、麦芽三醇及至少一种其它碳水化合物类；116. at least one polyol, maltotriol, and at least one other carbohydrate;

117.至少一种多元醇、麦芽-寡醣及至少一种其它碳水化合物；117. at least one polyol, malto-oligosaccharides, and at least one other carbohydrate;

118.至少一种多元醇、麦芽三糖及至少一种其它碳水化合物；118. at least one polyol, maltotriose, and at least one other carbohydrate;

119.至少一种多元醇、麦芽四糖及至少一种其它碳水化合物；119. at least one polyol, maltotetraose, and at least one other carbohydrate;

120.至少一种多元醇、麦芽五糖及至少一种其它碳水化合物；120. at least one polyol, maltopentose, and at least one other carbohydrate;

121.至少一种多元醇、麦芽六糖及至少一种其它碳水化合物；121. At least one polyol, maltohexaose, and at least one other carbohydrate;

122.至少一种多元醇、麦芽七糖及至少一种其它碳水化合物；122. At least one polyol, maltoheptaose, and at least one other carbohydrate;

123.至少一种多元醇、乳酮糖及至少一种其它碳水化合物；123. At least one polyol, lactulose, and at least one other carbohydrate;

124.至少一种多元醇、蜜二糖及至少一种其它碳水化合物；124. at least one polyol, melibiose, and at least one other carbohydrate;

125.至少一种多元醇、棉籽糖及至少一种其它碳水化合物；125. At least one polyol, raffinose, and at least one other carbohydrate;

126.至少一种多元醇、鼠李糖及至少一种其它碳水化合物；126. at least one polyol, rhamnose, and at least one other carbohydrate;

127.至少一种多元醇、核糖及至少一种其它碳水化合物；127. at least one polyol, ribose, and at least one other carbohydrate;

128.至少一种多元醇、异构化液态糖及至少一种其它碳水化合物；128. at least one polyol, isomerized liquid sugar, and at least one other carbohydrate;

129.至少一种多元醇、高果糖玉米糖浆(如HFCS55、HFCS42或HFCS90)或淀粉糖浆及至少一种其它碳水化合物；129. At least one polyol, high fructose corn syrup (eg, HFCS55, HFCS42, or HFCS90) or starch syrup, and at least one other carbohydrate;

130.至少一种多元醇、偶联糖及至少一种其它碳水化合物；130. at least one polyol, a conjugated sugar, and at least one other carbohydrate;

131.至少一种多元醇、大豆寡醣及至少一种其它碳水化合物；131. at least one polyol, soy oligosaccharides, and at least one other carbohydrate;

132.至少一种多元醇、葡萄糖浆及至少一种其它碳水化合物；132. At least one polyol, glucose syrup, and at least one other carbohydrate;

133.至少一种碳水化合物及赤藓醇；133. At least one carbohydrate and erythritol;

134.至少一种碳水化合物及麦芽糖醇；134. At least one carbohydrate and maltitol;

135.至少一种碳水化合物及甘露糖醇；135. At least one carbohydrate and mannitol;

136.至少一种碳水化合物及山梨糖醇；136. At least one carbohydrate and sorbitol;

137.至少一种碳水化合物及乳糖醇；137. At least one carbohydrate and lactitol;

138.至少一种碳水化合物及木糖醇；138. At least one carbohydrate and xylitol;

139.至少一种碳水化合物及异麦芽糖；139. At least one carbohydrate and isomaltose;

140.至少一种碳水化合物及丙二醇；140. At least one carbohydrate and propylene glycol;

141.至少一种碳水化合物及甘油；141. At least one carbohydrate and glycerol;

142.至少一种碳水化合物及巴拉金糖；142. At least one carbohydrate and palatinose;

143.至少一种碳水化合物及还原之异麦芽-寡醣；143. At least one carbohydrate and reduced isomalto-oligosaccharides;

144.至少一种碳水化合物及还原之木-寡醣；144. At least one carbohydrate and reduced xylo-oligosaccharides;

145.至少一种碳水化合物及还原之龙胆-寡醣；145. At least one carbohydrate and reduced gentio-oligosaccharides;

146.至少一种碳水化合物及还原之麦芽糖浆；146. At least one carbohydrate and reduced maltose syrup;

147.至少一种碳水化合物及还原之葡萄糖浆；147. At least one carbohydrate and reduced glucose syrup;

148.至少一种碳水化合物、赤藓醇及至少一种其它多元醇；148. at least one carbohydrate, erythritol, and at least one other polyol;

149.至少一种碳水化合物、麦芽糖醇及至少一种其它多元醇；149. at least one carbohydrate, maltitol, and at least one other polyol;

150.至少一种碳水化合物、甘露糖醇及至少一种其它多元醇；150. at least one carbohydrate, mannitol, and at least one other polyol;

151.至少一种碳水化合物、山梨糖醇及至少一种其它多元醇；151. at least one carbohydrate, sorbitol, and at least one other polyol;

152.至少一种碳水化合物、乳糖醇及至少一种其它多元醇；152. at least one carbohydrate, lactitol, and at least one other polyol;

153.至少一种碳水化合物、木糖醇及至少一种其它多元醇；153. at least one carbohydrate, xylitol, and at least one other polyol;

154.至少一种碳水化合物、异麦芽糖及至少一种其它多元醇；154. at least one carbohydrate, isomaltose, and at least one other polyol;

155.至少一种碳水化合物、丙二醇及至少一种其它多元醇；155. at least one carbohydrate, propylene glycol, and at least one other polyol;

156.至少一种碳水化合物、甘油及至少一种其它多元醇；156. at least one carbohydrate, glycerol, and at least one other polyol;

157.至少一种碳水化合物、巴拉金糖及至少一种其它多元醇；157. at least one carbohydrate, palatinose, and at least one other polyol;

158.至少一种碳水化合物、还原之异麦芽-寡醣及至少一种其它多元醇；158. at least one carbohydrate, reduced isomalto-oligosaccharides, and at least one other polyol;

159.至少一种碳水化合物、还原之木-寡醣及至少一种其它多元醇；159. at least one carbohydrate, reduced xylo-oligosaccharides, and at least one other polyol;

160.至少一种碳水化合物、还原之龙胆-寡醣及至少一种其它多元醇；160. At least one carbohydrate, reduced gentio-oligosaccharides, and at least one other polyol;

161.至少一种碳水化合物、还原之麦芽糖浆及至少一种其它多元醇；及161. At least one carbohydrate, reduced maltose syrup, and at least one other polyol; and

162.至少一种碳水化合物、还原之葡萄糖浆及至少一种其它多元醇。162. At least one carbohydrate, reduced glucose syrup, and at least one other polyol.

依据本发明之具体例，其它改良甜味之组成物之组合包括：According to a specific example of the present invention, other compositions for improving sweetness include:

1.至少一种碳水化合物及至少一种氨基酸；1. At least one carbohydrate and at least one amino acid;

2.至少一种碳水化合物及至少一种聚氨基酸；2. At least one carbohydrate and at least one polyamino acid;

3.至少一种碳水化合物及至少一种糖酸；3. At least one carbohydrate and at least one sugar acid;

4.至少一种碳水化合物及至少一种核苷酸；4. At least one carbohydrate and at least one nucleotide;

5.至少一种碳水化合物及至少一种有机酸；5. At least one carbohydrate and at least one organic acid;

6.至少一种碳水化合物及至少一种无机酸；6. At least one carbohydrate and at least one inorganic acid;

7.至少一种碳水化合物及至少一种苦味化合物；7. At least one carbohydrate and at least one bitter compound;

8.至少一种碳水化合物及至少一种香料或调味成分；8. At least one carbohydrate and at least one spice or flavoring ingredient;

9.至少一种碳水化合物及至少一种聚合物；9. At least one carbohydrate and at least one polymer;

10.至少一种碳水化合物及至少一种蛋白质或蛋白质水解产物；10. At least one carbohydrate and at least one protein or protein hydrolyzate;

11.至少一种碳水化合物及至少一种界面活性剂；11. At least one carbohydrate and at least one surfactant;

12.至少一种碳水化合物及至少一种类黄酮；12. At least one carbohydrate and at least one flavonoid;

13.至少一种碳水化合物及至少一种醇；13. At least one carbohydrate and at least one alcohol;

14.至少一种碳水化合物及至少一种蛋白质或蛋白质水解产物或低分子量氨基酸之混合物；14. A mixture of at least one carbohydrate and at least one protein or protein hydrolyzate or low molecular weight amino acid;

15.至少一种碳水化合物及至少一种乳化剂；15. At least one carbohydrate and at least one emulsifier;

16.至少一种碳水化合物及至少一种无机盐；16. At least one carbohydrate and at least one inorganic salt;

17.至少一种碳水化合物、至少一种氨基酸及至少一种其它之改良甜味之添加剂；17. At least one carbohydrate, at least one amino acid and at least one other sweet taste improving additive;

18.至少一种碳水化合物、至少一种聚氨基酸及至少一种其它之改良甜味之添加剂；18. At least one carbohydrate, at least one polyamino acid and at least one other sweet taste improving additive;

19.至少一种碳水化合物、至少一种糖酸及至少一种其它之改良甜味之添加剂；19. At least one carbohydrate, at least one sugar acid and at least one other sweet taste improving additive;

20.至少一种碳水化合物、至少一种核苷酸及至少一种其它之改良甜味之添加剂；20. At least one carbohydrate, at least one nucleotide and at least one other sweet taste improving additive;

21.至少一种碳水化合物、至少一种有机酸及至少一种其它之改良甜味之添加剂；21. At least one carbohydrate, at least one organic acid and at least one other sweet taste improving additive;

22.至少一种碳水化合物、至少一种无机酸及至少一种其它之改良甜味之添加剂；22. At least one carbohydrate, at least one inorganic acid and at least one other sweet taste improving additive;

23.至少一种碳水化合物、至少一种苦味化合物及至少一种其它之改良甜味之添加剂；23. At least one carbohydrate, at least one bitter compound and at least one other sweet taste improving additive;

24.至少一种碳水化合物、至少一种香料或调味成分及至少一种其它之改良甜味之添加剂；24. At least one carbohydrate, at least one flavoring or flavoring ingredient and at least one other sweet taste improving additive;

25.至少一种碳水化合物、至少一种聚合物及至少一种其它之改良甜味之添加剂；25. At least one carbohydrate, at least one polymer, and at least one other sweet taste improving additive;

26.至少一种碳水化合物、至少一种蛋白质或蛋白质水解产物及至少一种其它之改良甜味之添加剂；26. At least one carbohydrate, at least one protein or protein hydrolyzate and at least one other sweet taste improving additive;

27.至少一种碳水化合物、至少一种界面活性剂及至少一种其它之改良甜味之添加剂；27. At least one carbohydrate, at least one surfactant, and at least one other sweet taste improving additive;

28.至少一种碳水化合物、至少一种类黄酮及至少一种其它之改良甜味之添加剂；28. At least one carbohydrate, at least one flavonoid, and at least one other sweet taste improving additive;

29.至少一种碳水化合物、至少一种醇及至少一种其它之改良甜味之添加剂；29. At least one carbohydrate, at least one alcohol and at least one other sweet taste improving additive;

30.至少一种碳水化合物、至少一种氨基酸及至少一种聚氨基酸；30. At least one carbohydrate, at least one amino acid, and at least one polyamino acid;

31.至少一种碳水化合物、至少一种氨基酸、至少一种聚氨基酸及至少一种糖酸；31. At least one carbohydrate, at least one amino acid, at least one polyamino acid, and at least one sugar acid;

32.至少一种碳水化合物、至少一种氨基酸、至少一种聚氨基酸、至少一种糖酸及至少一种核苷酸；32. At least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, and at least one nucleotide;

33.至少一种碳水化合物、至少一种氨基酸、至少一种聚氨基酸、至少一种糖酸、至少一种核苷酸及至少一种有机酸；33. At least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, and at least one organic acid;

34.至少一种碳水化合物、至少一种氨基酸、至少一种聚氨基酸、至少一种糖酸、至少一种核苷酸、至少一种有机酸及至少一种无机酸；34. at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, and at least one inorganic acid;

35.至少一种碳水化合物、至少一种氨基酸、至少一种聚氨基酸、至少一种糖酸、至少一种核苷酸、至少一种有机酸、至少一种无机酸及至少一种苦味化合物；35. At least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, and at least one bitter compound;

36.至少一种碳水化合物、至少一种氨基酸、至少一种聚氨基酸、至少一种糖酸、至少一种核苷酸、至少一种有机酸、至少一种无机酸、至少一种苦味化合物及至少一种聚合物；36. At least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, and at least one polymer;

37.至少一种碳水化合物、至少一种氨基酸、至少一种聚氨基酸、至少一种糖酸、至少一种核苷酸、至少一种有机酸、至少一种无机酸、至少一种苦味化合物、至少一种聚合物及至少一种蛋白质或蛋白质水解产物；37. At least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer and at least one protein or protein hydrolyzate;

38.至少一种碳水化合物、至少一种氨基酸、至少一种聚氨基酸、至少一种糖酸、至少一种核苷酸、至少一种有机酸、至少一种无机酸、至少一种苦味化合物、至少一种聚合物、至少一种蛋白质或蛋白质水解产物及至少一种界面活性剂；38. At least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, at least one protein or protein hydrolyzate, and at least one surfactant;

39.至少一种碳水化合物、至少一种氨基酸、至少一种聚氨基酸、至少一种糖酸、至少一种核苷酸、至少一种有机酸、至少一种无机酸、至少一种苦味化合物、至少一种聚合物、至少一种蛋白质或蛋白质水解产物、至少一种界面活性剂及至少一种类黄酮；39. At least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, at least one protein or protein hydrolyzate, at least one surfactant, and at least one flavonoid;

40.至少一种碳水化合物、至少一种氨基酸、至少一种聚氨基酸、至少一种糖酸、至少一种核苷酸、至少一种有机酸、至少一种无机酸、至少一种苦味化合物、至少一种聚合物、至少一种蛋白质或蛋白质水解产物、至少一种界面活性剂、至少一种类黄酮及至少一种醇；40. At least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, at least one protein or protein hydrolyzate, at least one surfactant, at least one flavonoid, and at least one alcohol;

41.至少一种碳水化合物、至少一种氨基酸及至少一种糖酸；41. At least one carbohydrate, at least one amino acid, and at least one sugar acid;

42.至少一种碳水化合物、至少一种氨基酸及至少一种核苷酸；42. At least one carbohydrate, at least one amino acid, and at least one nucleotide;

43.至少一种碳水化合物、至少一种氨基酸及至少一种有机酸；43. At least one carbohydrate, at least one amino acid, and at least one organic acid;

44.至少一种碳水化合物、至少一种氨基酸及至少一种无机酸；44. At least one carbohydrate, at least one amino acid, and at least one mineral acid;

45.至少一种碳水化合物、至少一种氨基酸及至少一种苦味化合物；45. At least one carbohydrate, at least one amino acid, and at least one bitter compound;

46.至少一种碳水化合物、至少一种氨基酸及至少一种聚合物；46. At least one carbohydrate, at least one amino acid, and at least one polymer;

47.至少一种碳水化合物、至少一种氨基酸及至少一种蛋白质或蛋白质水解产物；47. At least one carbohydrate, at least one amino acid, and at least one protein or protein hydrolyzate;

48.至少一种碳水化合物、至少一种氨基酸及至少一种界面活性剂；48. At least one carbohydrate, at least one amino acid, and at least one surfactant;

49.至少一种碳水化合物、至少一种氨基酸及至少一种类黄酮；49. At least one carbohydrate, at least one amino acid, and at least one flavonoid;

50.至少一种碳水化合物、至少一种氨基酸及至少一种醇；50. At least one carbohydrate, at least one amino acid, and at least one alcohol;

51.至少一种碳水化合物、至少一种聚氨基酸及至少一种糖酸；51. At least one carbohydrate, at least one polyamino acid, and at least one sugar acid;

52.至少一种碳水化合物、至少一种聚氨基酸及至少一种核苷酸；52. At least one carbohydrate, at least one polyamino acid, and at least one nucleotide;

53.至少一种碳水化合物、至少一种聚氨基酸及至少一种有机酸；53. At least one carbohydrate, at least one polyamino acid, and at least one organic acid;

54.至少一种碳水化合物、至少一种聚氨基酸及至少一种无机酸；54. At least one carbohydrate, at least one polyamino acid, and at least one inorganic acid;

55.至少一种碳水化合物、至少一种聚氨基酸及至少一种苦味化合物；55. At least one carbohydrate, at least one polyamino acid, and at least one bitter compound;

56.至少一种碳水化合物、至少一种聚氨基酸及至少一种聚合物；56. At least one carbohydrate, at least one polyamino acid, and at least one polymer;

57.至少一种碳水化合物、至少一种聚氨基酸及至少一种蛋白质或蛋白质水解产物；57. At least one carbohydrate, at least one polyamino acid, and at least one protein or protein hydrolyzate;

58.至少一种碳水化合物、至少一种聚氨基酸及至少一种界面活性剂；58. At least one carbohydrate, at least one polyamino acid, and at least one surfactant;

59.至少一种碳水化合物、至少一种聚氨基酸及至少一种类黄酮；59. At least one carbohydrate, at least one polyamino acid, and at least one flavonoid;

60.至少一种碳水化合物、至少一种聚氨基酸及至少一种醇；60. At least one carbohydrate, at least one polyamino acid, and at least one alcohol;

61.至少一种碳水化合物、至少一种糖酸及至少一种核苷酸；61. At least one carbohydrate, at least one sugar acid, and at least one nucleotide;

62.至少一种碳水化合物、至少一种糖酸及至少一种有机酸；62. At least one carbohydrate, at least one sugar acid, and at least one organic acid;

63.至少一种碳水化合物、至少一种糖酸及至少一种无机酸；63. At least one carbohydrate, at least one sugar acid, and at least one inorganic acid;

64.至少一种碳水化合物、至少一种糖酸及至少一种苦味化合物；64. At least one carbohydrate, at least one sugar acid, and at least one bitter compound;

65.至少一种碳水化合物、至少一种糖酸及至少一种聚合物；65. At least one carbohydrate, at least one sugar acid, and at least one polymer;

66.至少一种碳水化合物、至少一种糖酸及至少一种蛋白质或蛋白质水解产物；66. At least one carbohydrate, at least one sugar acid, and at least one protein or protein hydrolyzate;

67.至少一种碳水化合物、至少一种糖酸及至少一种界面活性剂；67. At least one carbohydrate, at least one sugar acid, and at least one surfactant;

68.至少一种碳水化合物、至少一种糖酸及至少一种类黄酮；68. At least one carbohydrate, at least one sugar acid, and at least one flavonoid;

69.至少一种碳水化合物、至少一种糖酸及至少一种醇；69. At least one carbohydrate, at least one sugar acid, and at least one alcohol;

70.至少一种碳水化合物、至少一种核苷酸及至少一种有机酸；70. At least one carbohydrate, at least one nucleotide, and at least one organic acid;

71.至少一种碳水化合物、至少一种核苷酸及至少一种无机酸；71. At least one carbohydrate, at least one nucleotide, and at least one inorganic acid;

72.至少一种碳水化合物、至少一种核苷酸及至少一种苦味化合物；72. At least one carbohydrate, at least one nucleotide, and at least one bitter compound;

73.至少一种碳水化合物、至少一种核苷酸及至少一种聚合物；73. At least one carbohydrate, at least one nucleotide, and at least one polymer;

74.至少一种碳水化合物、至少一种核苷酸及至少一种蛋白质或蛋白质水解产物；74. At least one carbohydrate, at least one nucleotide, and at least one protein or protein hydrolyzate;

75.至少一种碳水化合物、至少一种核苷酸及至少一种界面活性剂；75. At least one carbohydrate, at least one nucleotide, and at least one surfactant;

76.至少一种碳水化合物、至少一种核苷酸及至少一种类黄酮；76. At least one carbohydrate, at least one nucleotide, and at least one flavonoid;

77.至少一种碳水化合物、至少一种核苷酸及至少一种醇；77. At least one carbohydrate, at least one nucleotide, and at least one alcohol;

78.至少一种碳水化合物、至少一种有机酸及至少一种无机酸；78. At least one carbohydrate, at least one organic acid, and at least one inorganic acid;

79.至少一种碳水化合物、至少一种有机酸及至少一种苦味化合物；79. At least one carbohydrate, at least one organic acid, and at least one bitter compound;

80.至少一种碳水化合物、至少一种有机酸及至少一种聚合物；80. At least one carbohydrate, at least one organic acid, and at least one polymer;

81.至少一种碳水化合物、至少一种有机酸及至少一种蛋白质或蛋白质水解产物；81. At least one carbohydrate, at least one organic acid, and at least one protein or protein hydrolyzate;

82.至少一种碳水化合物、至少一种有机酸及至少一种界面活性剂；82. At least one carbohydrate, at least one organic acid, and at least one surfactant;

83.至少一种碳水化合物、至少一种有机酸及至少一种类黄酮；83. At least one carbohydrate, at least one organic acid, and at least one flavonoid;

84.至少一种碳水化合物、至少一种有机酸及至少一种醇；84. At least one carbohydrate, at least one organic acid, and at least one alcohol;

85.至少一种碳水化合物、至少一种无机酸及至少一种苦味化合物；85. At least one carbohydrate, at least one mineral acid, and at least one bitter compound;

86.至少一种碳水化合物、至少一种无机酸及至少一种聚合物；86. At least one carbohydrate, at least one inorganic acid, and at least one polymer;

87.至少一种碳水化合物、至少一种无机酸及至少一种蛋白质或蛋白质水解产物；87. At least one carbohydrate, at least one mineral acid, and at least one protein or protein hydrolyzate;

88.至少一种碳水化合物、至少一种无机酸及至少一种界面活性剂；88. At least one carbohydrate, at least one inorganic acid, and at least one surfactant;

89.至少一种碳水化合物、至少一种无机酸及至少一种类黄酮；89. At least one carbohydrate, at least one inorganic acid, and at least one flavonoid;

90.至少一种碳水化合物、至少一种无机酸及至少一种醇；90. at least one carbohydrate, at least one inorganic acid, and at least one alcohol;

91.至少一种碳水化合物、至少一种苦味化合物及至少一种聚合物；91. At least one carbohydrate, at least one bitter compound, and at least one polymer;

92.至少一种碳水化合物、至少一种苦味化合物及至少一种蛋白质或蛋白质水解产物；92. At least one carbohydrate, at least one bitter compound, and at least one protein or protein hydrolyzate;

93.至少一种碳水化合物、至少一种苦味化合物及至少一种界面活性剂；93. At least one carbohydrate, at least one bitter compound, and at least one surfactant;

94.至少一种碳水化合物、至少一种苦味化合物及至少一种类黄酮；94. At least one carbohydrate, at least one bitter compound, and at least one flavonoid;

95.至少一种碳水化合物、至少一种苦味化合物及至少一种醇；95. At least one carbohydrate, at least one bitter compound, and at least one alcohol;

96.至少一种碳水化合物、至少一种聚合物及至少一种蛋白质或蛋白质水解产物；96. At least one carbohydrate, at least one polymer, and at least one protein or protein hydrolyzate;

97.至少一种碳水化合物、至少一种聚合物及至少一种界面活性剂；97. at least one carbohydrate, at least one polymer, and at least one surfactant;

98.至少一种碳水化合物、至少一种聚合物及至少一种类黄酮；98. At least one carbohydrate, at least one polymer, and at least one flavonoid;

99.至少一种碳水化合物、至少一种聚合物及至少一种醇；99. at least one carbohydrate, at least one polymer, and at least one alcohol;

100.至少一种碳水化合物、至少一种蛋白质或蛋白质水解产物及至少一种界面活性剂；100. At least one carbohydrate, at least one protein or protein hydrolyzate, and at least one surfactant;

101.至少一种碳水化合物、至少一种蛋白质或蛋白质水解产物及至少一种类黄酮；101. At least one carbohydrate, at least one protein or protein hydrolyzate, and at least one flavonoid;

102.至少一种碳水化合物、至少一种界面活性剂及至少一种类黄酮；102. At least one carbohydrate, at least one surfactant, and at least one flavonoid;

103.至少一种碳水化合物、至少一种界面活性剂及至少一种醇；103. at least one carbohydrate, at least one surfactant, and at least one alcohol;

104.至少一种碳水化合物、至少一种类黄酮及至少一种醇；104. At least one carbohydrate, at least one flavonoid, and at least one alcohol;

105.至少一种改良甜味之添加剂及D-塔格糖；105. At least one sweet taste improving additive and D-tagatose;

106.至少一种改良甜味之添加剂及海藻糖；106. At least one sweet taste improving additive and trehalose;

107.至少一种改良甜味之添加剂及D-半乳糖；107. At least one sweet taste improving additive and D-galactose;

108.至少一种改良甜味之添加剂及鼠李糖；108. At least one sweet taste improving additive and rhamnose;

109.至少一种改良甜味之添加剂及糊精；109. At least one sweet taste improving additive and dextrin;

110.至少一种改良甜味之添加剂及环糊精；110. At least one sweet taste improving additive and cyclodextrin;

111.至少一种改良甜味之添加剂及β-环糊精；111. At least one sweet taste improving additive and β-cyclodextrin;

112.至少一种改良甜味之添加剂及麦芽糊精；112. At least one sweet taste improving additive and maltodextrin;

113.至少一种改良甜味之添加剂及葡聚糖；113. At least one sweet taste improving additive and dextran;

114.至少一种改良甜味之添加剂及蔗糖；114. At least one sweet taste improving additive and sucrose;

115.至少一种改良甜味之添加剂及葡萄糖；115. At least one sweet taste improving additive and glucose;

116.至少一种改良甜味之添加剂及果糖；116. At least one sweet taste improving additive and fructose;

117.至少一种改良甜味之添加剂及苏力糖；117. At least one sweet taste improving additive and thulose;

118.至少一种改良甜味之添加剂及阿拉伯糖；118. At least one sweet taste improving additive and arabinose;

119.至少一种改良甜味之添加剂及木糖；119. At least one sweet taste improving additive and xylose;

120.至少一种改良甜味之添加剂及异核糖；120. At least one sweet taste improving additive and isoribose;

121.至少一种改良甜味之添加剂及阿洛糖；121. At least one sweet taste improving additive and allose;

122.至少一种改良甜味之添加剂及右羟己糖；122. At least one sweet taste improving additive and dextrose;

123.至少一种改良甜味之添加剂及甘露糖；123. At least one sweet taste improving additive and mannose;

124.至少一种改良甜味之添加剂及艾杜糖；124. At least one sweet taste improving additive and idose;

125.至少一种改良甜味之添加剂及塔罗糖；125. At least one sweet taste improving additive and talose;

126.至少一种改良甜味之添加剂及乳糖；126. At least one sweet taste improving additive and lactose;

127.至少一种改良甜味之添加剂及麦芽糖；127. At least one sweet taste improving additive and maltose;

128.至少一种改良甜味之添加剂及转化糖；128. At least one sweet taste improving additive and invert sugar;

129.至少一种改良甜味之添加剂及海藻糖；129. At least one sweet taste improving additive and trehalose;

130.至少一种改良甜味之添加剂及异海藻糖；130. At least one sweet taste improving additive and isotrehalose;

131.至少一种改良甜味之添加剂及新海藻糖；131. At least one sweet taste-improving additive and new trehalose;

132.至少一种改良甜味之添加剂及巴拉金糖；132. At least one sweet taste improving additive and palatinose;

133.至少一种改良甜味之添加剂及半乳糖；133. At least one sweet taste improving additive and galactose;

134.至少一种改良甜味之添加剂及甜菜寡醣；134. At least one sweet taste improving additive and beet oligosaccharides;

135.至少一种改良甜味之添加剂及异麦芽-寡醣；135. At least one sweet taste improving additive and isomalto-oligosaccharides;

136.至少一种改良甜味之添加剂及异麦芽糖；136. At least one sweet taste improving additive and isomaltose;

137.至少一种改良甜味之添加剂及异麦芽三糖；137. At least one sweet taste improving additive and isomaltotriose;

138.至少一种改良甜味之添加剂及潘糖；138. At least one sweet taste improving additive and pan sugar;

139.至少一种改良甜味之添加剂及木-寡醣；139. At least one sweet taste improving additive and xylo-oligosaccharides;

140.至少一种改良甜味之添加剂及木三糖；140. At least one sweet taste improving additive and xylotriose;

141.至少一种改良甜味之添加剂及木二糖；141. At least one sweet taste improving additive and xylobiose;

142.至少一种改良甜味之添加剂及龙胆-寡醣；142. At least one sweet taste improving additive and gentio-oligosaccharides;

143.至少一种改良甜味之添加剂及龙胆二糖；143. At least one sweet taste improving additive and gentiobiose;

144.至少一种改良甜味之添加剂及龙胆三糖；144. At least one sweet taste improving additive and gentiotriose;

145.至少一种改良甜味之添加剂及龙胆四糖；145. At least one sweet taste improving additive and gentiotetraose;

146.至少一种改良甜味之添加剂及山梨糖；146. At least one sweet taste improving additive and sorbose;

147.至少一种改良甜味之添加剂及黑曲霉-寡醣；147. At least one sweet taste improving additive and Aspergillus niger-oligosaccharides;

148.至少一种改良甜味之添加剂及巴拉金糖寡醣；148. At least one sweet taste improving additive and palatinose oligosaccharide;

149.至少一种改良甜味之添加剂及果糖；149. At least one sweet taste improving additive and fructose;

150.至少一种改良甜味之添加剂及果寡醣；150. At least one sweet taste improving additive and fructooligosaccharide;

151.至少一种改良甜味之添加剂及蔗果三糖；151. At least one sweet taste improving additive and kestose;

152.至少一种改良甜味之添加剂及蔗果四糖；152. At least one sweet taste improving additive and kestose;

153.至少一种改良甜味之添加剂及麦芽四醇；153. At least one sweet taste improving additive and maltotetraol;

154.至少一种改良甜味之添加剂及麦芽三醇；154. At least one sweet taste improving additive and maltotriol;

155.至少一种改良甜味之添加剂及麦芽-寡醣；155. At least one sweet taste improving additive and malto-oligosaccharides;

156.至少一种改良甜味之添加剂及麦芽三糖；156. At least one sweet taste improving additive and maltotriose;

157.至少一种改良甜味之添加剂及麦芽四糖；157. At least one sweet taste improving additive and maltotetraose;

158.至少一种改良甜味之添加剂及麦芽五糖；158. At least one sweet taste improving additive and maltopentaose;

159.至少一种改良甜味之添加剂及麦芽六糖；159. At least one sweet taste improving additive and maltohexaose;

160.至少一种改良甜味之添加剂及麦芽七糖；160. At least one sweet taste improving additive and maltoheptaose;

161.至少一种改良甜味之添加剂及乳酮糖；161. At least one sweet taste improving additive and lactulose;

162.至少一种改良甜味之添加剂及蜜二糖；162. At least one sweet taste improving additive and melibiose;

163.至少一种改良甜味之添加剂及棉籽糖；163. At least one sweet taste improving additive and raffinose;

164.至少一种改良甜味之添加剂及鼠李糖；164. At least one sweet taste improving additive and rhamnose;

165.至少一种改良甜味之添加剂及核糖；165. At least one sweet taste improving additive and ribose;

166.至少一种改良甜味之添加剂及异构化液态糖；166. At least one sweet taste improving additive and isomerized liquid sugar;

167.至少一种改良甜味之添加剂及高果糖玉米糖浆(如HFCS55、HFCS42或HFCS90)或淀粉糖浆；167. At least one sweet taste improving additive and high fructose corn syrup (such as HFCS55, HFCS42 or HFCS90) or starch syrup;

168.至少一种改良甜味之添加剂及偶联糖；168. At least one sweet taste improving additive and conjugated sugar;

169.至少一种改良甜味之添加剂及大豆寡醣；169. At least one sweet taste improving additive and soybean oligosaccharides;

170.至少一种改良甜味之添加剂及葡萄糖浆；170. At least one sweet taste improving additive and glucose syrup;

171.至少一种改良甜味之添加剂、D-塔格糖及至少一种其它碳水化合物；171. At least one sweet taste improving additive, D-tagatose, and at least one other carbohydrate;

172.至少一种改良甜味之添加剂、海藻糖及至少一种其它碳水化合物；172. At least one sweet taste improving additive, trehalose, and at least one other carbohydrate;

173.至少一种改良甜味之添加剂、D-半乳糖及至少一种其它碳水化合物；173. At least one sweet taste improving additive, D-galactose, and at least one other carbohydrate;

174.至少一种改良甜味之添加剂、鼠李糖及至少一种其它碳水化合物；174. At least one sweet taste improving additive, rhamnose, and at least one other carbohydrate;

175.至少一种改良甜味之添加剂、糊精及至少一种其它碳水化合物；175. At least one sweet taste improving additive, dextrin, and at least one other carbohydrate;

176.至少一种改良甜味之添加剂、环糊精及至少一种其它碳水化合物；176. At least one sweet taste improving additive, cyclodextrin, and at least one other carbohydrate;

177.至少一种改良甜味之添加剂、β-环糊精及至少一种其它碳水化合物；177. At least one sweet taste improving additive, beta-cyclodextrin, and at least one other carbohydrate;

178.至少一种改良甜味之添加剂、麦芽糊精及至少一种其它碳水化合物；178. At least one sweet taste improving additive, maltodextrin, and at least one other carbohydrate;

179.至少一种改良甜味之添加剂、葡聚糖及至少一种其它碳水化合物；179. At least one sweet taste improving additive, dextran, and at least one other carbohydrate;

180.至少一种改良甜味之添加剂、蔗糖及至少一种其它碳水化合物；180. At least one sweet taste improving additive, sucrose, and at least one other carbohydrate;

181.至少一种改良甜味之添加剂、葡萄糖及至少一种其它碳水化合物；181. At least one sweet taste improving additive, glucose, and at least one other carbohydrate;

182.至少一种改良甜味之添加剂、果糖及至少一种其它碳水化合物；182. At least one sweet taste improving additive, fructose, and at least one other carbohydrate;

183.至少一种改良甜味之添加剂、苏力糖及至少一种其它碳水化合物；183. At least one sweet taste improving additive, thulose, and at least one other carbohydrate;

184.至少一种改良甜味之添加剂、阿拉伯糖及至少一种其它碳水化合物；184. At least one sweet taste improving additive, arabinose, and at least one other carbohydrate;

185.至少一种改良甜味之添加剂、木糖及至少一种其它碳水化合物；185. At least one sweet taste improving additive, xylose, and at least one other carbohydrate;

186.至少一种改良甜味之添加剂、异核糖及至少一种其它碳水化合物；186. At least one sweet taste improving additive, isoribose, and at least one other carbohydrate;

187.至少一种改良甜味之添加剂、阿洛糖及至少一种其它碳水化合物；187. At least one sweet taste improving additive, allose, and at least one other carbohydrate;

188.至少一种改良甜味之添加剂、右羟己糖及至少一种其它碳水化合物；188. At least one sweet taste improving additive, dextrose, and at least one other carbohydrate;

189.至少一种改良甜味之添加剂、甘露糖及至少一种其它碳水化合物；189. At least one sweet taste improving additive, mannose, and at least one other carbohydrate;

190.至少一种改良甜味之添加剂、艾杜糖及至少一种其它碳水化合物；190. At least one sweet taste improving additive, idose, and at least one other carbohydrate;

191.至少一种改良甜味之添加剂、塔罗糖及至少一种其它碳水化合物；191. At least one sweet taste improving additive, talose, and at least one other carbohydrate;

192.至少一种改良甜味之添加剂、乳糖及至少一种其它碳水化合物；192. At least one sweet taste improving additive, lactose, and at least one other carbohydrate;

193.至少一种改良甜味之添加剂、麦芽糖及至少一种其它碳水化合物；193. At least one sweet taste improving additive, maltose, and at least one other carbohydrate;

194.至少一种改良甜味之添加剂、转化糖及至少一种其它碳水化合物；194. At least one sweet taste improving additive, invert sugar, and at least one other carbohydrate;

195.至少一种改良甜味之添加剂、海藻糖及至少一种其它碳水化合物；195. At least one sweet taste improving additive, trehalose, and at least one other carbohydrate;

196.至少一种改良甜味之添加剂、异海藻糖及至少一种其它碳水化合物；196. At least one sweet taste improving additive, isotrehalose, and at least one other carbohydrate;

197.至少一种改良甜味之添加剂、新海藻糖及至少一种其它碳水化合物；197. At least one sweet taste improving additive, neotrehalose, and at least one other carbohydrate;

198.至少一种改良甜味之添加剂、巴拉金糖及至少一种其它碳水化合物；198. At least one sweet taste improving additive, palatinose, and at least one other carbohydrate;

199.至少一种改良甜味之添加剂、半乳糖及至少一种其它碳水化合物；199. At least one sweet taste improving additive, galactose, and at least one other carbohydrate;

200.至少一种改良甜味之添加剂、甜菜寡醣及至少一种其它碳水化合物；200. At least one sweet taste improving additive, beet oligosaccharides, and at least one other carbohydrate;

201.至少一种改良甜味之添加剂、异麦芽-寡醣及至少一种其它碳水化合物；201. At least one sweet taste improving additive, isomalto-oligosaccharides, and at least one other carbohydrate;

202.至少一种改良甜味之添加剂、异麦芽糖及至少一种其它碳水化合物；202. At least one sweet taste improving additive, isomaltose, and at least one other carbohydrate;

203.至少一种改良甜味之添加剂、异麦芽三糖及至少一种其它碳水化合物；203. At least one sweet taste improving additive, isomaltotriose, and at least one other carbohydrate;

204.至少一种改良甜味之添加剂、潘糖及至少一种其它碳水化合物；204. At least one sweet taste improving additive, panose, and at least one other carbohydrate;

205.至少一种改良甜味之添加剂、木-寡醣及至少一种其它碳水化合物；205. At least one sweet taste improving additive, xylo-oligosaccharides, and at least one other carbohydrate;

206.至少一种改良甜味之添加剂、木三糖及至少一种其它碳水化合物；206. At least one sweet taste improving additive, xylotriose, and at least one other carbohydrate;

207.至少一种改良甜味之添加剂、木二糖及至少一种其它碳水化合物；207. At least one sweet taste improving additive, xylobiose, and at least one other carbohydrate;

208.至少一种改良甜味之添加剂、龙胆-寡醣及至少一种其它碳水化合物；208. At least one sweet taste improving additive, gentio-oligosaccharides, and at least one other carbohydrate;

209.至少一种改良甜味之添加剂、龙胆二糖及至少一种其它碳水化合物；209. At least one sweet taste improving additive, gentiobiose, and at least one other carbohydrate;

210.至少一种改良甜味之添加剂、龙胆三糖及至少一种其它碳水化合物；210. At least one sweet taste improving additive, gentiotriose, and at least one other carbohydrate;

211.至少一种改良甜味之添加剂、龙胆四糖及至少一种其它碳水化合物；211. At least one sweet taste improving additive, gentiotetraose, and at least one other carbohydrate;

212.至少一种改良甜味之添加剂、山梨糖及至少一种其它碳水化合物；212. At least one sweet taste improving additive, sorbose, and at least one other carbohydrate;

213.至少一种改良甜味之添加剂、黑曲霉-寡醣及至少一种其它碳水化合物；213. At least one sweet taste improving additive, Aspergillus niger-oligosaccharides, and at least one other carbohydrate;

214.至少一种改良甜味之添加剂、巴拉金糖寡醣及至少一种其它碳水化合物；214. At least one sweet taste improving additive, palatinose oligosaccharides, and at least one other carbohydrate;

215.至少一种改良甜味之添加剂、果糖及至少一种其它碳水化合物；215. At least one sweet taste improving additive, fructose, and at least one other carbohydrate;

216.至少一种改良甜味之添加剂、果寡醣及至少一种其它碳水化合物；216. At least one sweet taste improving additive, fructooligosaccharides, and at least one other carbohydrate;

217.至少一种改良甜味之添加剂、蔗果三糖及至少一种其它碳水化合物；217. At least one sweet taste improving additive, kestose, and at least one other carbohydrate;

218.至少一种改良甜味之添加剂、蔗果四糖及至少一种其它碳水化合物；218. At least one sweet taste improving additive, kestose, and at least one other carbohydrate;

219.至少一种改良甜味之添加剂、麦芽四醇及至少一种其它碳水化合物；219. At least one sweet taste improving additive, maltotetral, and at least one other carbohydrate;

220.至少一种改良甜味之添加剂、麦芽三醇及至少一种其它碳水化合物；220. At least one sweet taste improving additive, maltotriol, and at least one other carbohydrate;

221.至少一种改良甜味之添加剂、麦芽-寡醣及至少一种其它碳水化合物；221. At least one sweet taste improving additive, malto-oligosaccharides, and at least one other carbohydrate;

222.至少一种改良甜味之添加剂、麦芽三糖及至少一种其它碳水化合物；222. At least one sweet taste improving additive, maltotriose, and at least one other carbohydrate;

223.至少一种改良甜味之添加剂、麦芽四糖及至少一种其它碳水化合物；223. At least one sweet taste improving additive, maltotetraose, and at least one other carbohydrate;

224.至少一种改良甜味之添加剂、麦芽五糖及至少一种其它碳水化合物；224. At least one sweet taste improving additive, maltopentaose, and at least one other carbohydrate;

225.至少一种改良甜味之添加剂、麦芽六糖及至少一种其它碳水化合物；225. At least one sweet taste improving additive, maltohexaose, and at least one other carbohydrate;

226.至少一种改良甜味之添加剂、麦芽七糖及至少一种其它碳水化合物；226. At least one sweet taste improving additive, maltoheptaose, and at least one other carbohydrate;

227.至少一种改良甜味之添加剂、乳酮糖及至少一种其它碳水化合物；227. At least one sweet taste improving additive, lactulose, and at least one other carbohydrate;

228.至少一种改良甜味之添加剂、蜜二糖及至少一种其它碳水化合物；228. At least one sweet taste improving additive, melibiose, and at least one other carbohydrate;

229.至少一种改良甜味之添加剂、棉籽糖及至少一种其它碳水化合物；229. At least one sweet taste improving additive, raffinose, and at least one other carbohydrate;

230.至少一种改良甜味之添加剂、鼠李糖及至少一种其它碳水化合物；230. At least one sweet taste improving additive, rhamnose, and at least one other carbohydrate;

231.至少一种改良甜味之添加剂、核糖及至少一种其它碳水化合物；231. At least one sweet taste improving additive, ribose, and at least one other carbohydrate;

232.至少一种改良甜味之添加剂、异构化液态糖及至少一种其它碳水化合物；232. At least one sweet taste improving additive, isomerized liquid sugar, and at least one other carbohydrate;

233.至少一种改良甜味之添加剂、高果糖玉米糖浆(如HFCS55、HFCS42或HFCS90)或淀粉糖浆及至少一种其它碳水化合物；233. At least one sweet taste improving additive, high fructose corn syrup (eg, HFCS55, HFCS42, or HFCS90) or starch syrup, and at least one other carbohydrate;

234.至少一种改良甜味之添加剂、偶联糖及至少一种其它碳水化合物；234. At least one sweet taste improving additive, conjugated sugars, and at least one other carbohydrate;

235.至少一种改良甜味之添加剂、大豆寡醣及至少一种其它碳水化合物；235. At least one sweet taste improving additive, soybean oligosaccharides, and at least one other carbohydrate;

及and

236.至少一种改良甜味之添加剂、葡萄糖浆及至少一种其它碳水化合物。236. At least one sweet taste improving additive, glucose syrup, and at least one other carbohydrate.

于另一具体例中，该机能性甜味剂组成物包含至少一种天然及/或合成之高效甜味剂及至少一种机能性成分与多种改良甜味之添加剂，较佳地为3或多种改良甜味之添加剂且更佳地为4或多种改良甜味之添加剂，其中各个改良甜味之添加剂之存在量系使得任一改良甜味之添加剂皆不会赋予该甜味剂组成物实质之余味。换言之，该改良甜味之添加剂于该机能性甜味剂组成物中之量系平衡调和而使得任一改良甜味之添加剂皆不会赋予该机能性甜味剂组成物实质之余味。In another specific example, the functional sweetener composition comprises at least one natural and/or synthetic high-potency sweetener and at least one functional ingredient and a variety of sweet taste-improving additives, preferably 3 or more sweet taste improving additives and more preferably 4 or more sweet taste improving additives, wherein each sweet taste improving additive is present in an amount such that none of the sweet taste improving additives imparts to the sweetener The aftertaste of the substance of the composition. In other words, the amount of the sweet taste improving additive in the functional sweetener composition is balanced so that any sweet taste improving additive does not impart a substantial aftertaste to the functional sweetener composition.

依据本发明之特定具体例，本发明所提供之机能性甜味剂组成物包含至少一种改良甜味之组成物，其于该机能性甜味剂组成物中之量系能有效地赋予该机能性甜味剂组成物之水溶液至少10mOsmoles/L之渗透性，其中该至少一种天然及/或合成之高效甜味剂于该水溶液中之量系足以赋予最大甜度强度相当于10重量％蔗糖水溶液所提供之甜度强度。本文所使用之″mOsmoles/L″系指每公升之毫渗透性。依据另一具体例，该机能性甜味剂组成物包含至少一种改良甜味之组成物，其于该机能性甜味剂组成物中之量系能有效地赋予该甜味剂组成物之水溶液10至500mOsmoles/L之渗透性，较佳地为25至500mOsmoles/L之渗透性，更佳地为100至500mOsmoles/L之渗透性，再佳地为200至500mOsmoles/L之渗透性且最佳地为300至500mOsmoles/L之渗透性，其中该至少一种天然及/或合成之高效甜味剂于该水溶液中之量系足以赋予最大甜度强度相当于10重量％蔗糖水溶液所提供之甜度强度。当多种改良甜味之组成物系与至少一种天然及/或合成之高效甜味剂及至少一种机能性成分组合时，所赋予之渗透性为多种改良甜味之组成物全部组合后之渗透性。According to a specific embodiment of the present invention, the present invention provides a functional sweetener composition comprising at least one sweet taste improving composition in an amount effective to impart to the functional sweetener composition An aqueous solution of a functional sweetener composition having an osmolarity of at least 10 mOsmoles/L, wherein the at least one natural and/or synthetic high-potency sweetener is present in the aqueous solution in an amount sufficient to impart a maximum sweetness intensity corresponding to 10% by weight The sweetness intensity provided by an aqueous solution of sucrose. As used herein, "mOsmoles/L" means milliosmoles per liter. According to another embodiment, the functional sweetener composition comprises at least one sweet taste improving composition in an amount effective to impart to the sweetener composition The permeability of the aqueous solution is from 10 to 500mOsmoles/L, preferably from 25 to 500mOsmoles/L, more preferably from 100 to 500mOsmoles/L, more preferably from 200 to 500mOsmoles/L and most Preferably an osmolality of 300 to 500 mOsmoles/L, wherein the at least one natural and/or synthetic high-potency sweetener is present in the aqueous solution in an amount sufficient to impart a maximum sweetness intensity equivalent to that provided by a 10% by weight sucrose aqueous solution Sweetness intensity. When multiple sweet taste improving compositions are combined with at least one natural and/or synthetic high-potency sweetener and at least one functional ingredient, the conferred permeability is all combinations of multiple sweet taste improving compositions Later permeability.

渗透性系指每公升溶液中溶质渗透度之测量值，其中渗透度系相当于理想溶液中具有渗透活性颗粒之摩尔数(例如1摩尔葡萄糖为1渗透度)，而1摩尔氯化钠为2渗透度(1摩尔钠及1摩尔氯离子)。因此，为改善该机能性甜味剂组成物之味道质量，该等渗透活性化合物或能提供渗透性之化合物必须不会使该调合物之味道显著变味。Osmolarity refers to the measurement of solute osmolarity per liter of solution, where osmolarity is equivalent to the number of moles of osmotically active particles in an ideal solution (for example, 1 mole of glucose is 1 osmolarity), and 1 mole of sodium chloride is 2 Osmolarity (1 mole of sodium and 1 mole of chloride ions). Therefore, in order to improve the taste quality of the functional sweetener composition, the osmotically active or osmotically-providing compounds must not significantly offend the taste of the blend.

于一具体例中，用于本发明之适当改良甜味之碳水化合物添加剂之分子量系低于或等于500且较佳地系介于50至500之间。于特定具体例中，分子量低于或等于500之适当碳水化合物包括但不限于蔗糖、果糖、葡萄糖、麦芽糖、经乳糖、甘露糖、半乳糖及塔格糖。通常，依据本发明之合意的具体例，改良甜味之碳水化合物添加剂于该机能性甜味剂组成物中之量系约1,000至约100,000ppm(于此整份说明书中，术语ppm意指每百万重量或体积中之份数；例如，500ppm意指每1公升有500mg)。依据本发明之其它具体例，改良甜味之碳水化合物添加剂于经甜化之组成物中的量系约2,500至约10,000ppm。于另一具体例中，赋予可甜化组成物约10mOsmoles/L至约500mOsmoles/L渗透性之适当改良甜味之碳水化合物添加剂包括但不限于分子量介于约50至约500之改良甜味之碳水化合物添加剂。In one embodiment, suitable sweet taste improving carbohydrate additives for use in the present invention have a molecular weight lower than or equal to 500 and preferably between 50 and 500. In certain embodiments, suitable carbohydrates with a molecular weight of less than or equal to 500 include, but are not limited to, sucrose, fructose, glucose, maltose, lactose, mannose, galactose, and tagatose. Generally, according to desirable embodiments of the present invention, the amount of sweet taste improving carbohydrate additive in the functional sweetener composition is from about 1,000 to about 100,000 ppm (throughout this specification, the term ppm means per Parts per million by weight or volume; for example, 500ppm means 500mg per liter). According to other embodiments of the invention, the amount of the sweet taste improving carbohydrate additive in the sweetened composition is from about 2,500 to about 10,000 ppm. In another embodiment, suitable sweet taste improving carbohydrate additives that impart an osmolarity of about 10 mOsmoles/L to about 500 mOsmoles/L to the sweetenable composition include, but are not limited to, sweet taste improving additives having a molecular weight of about 50 to about 500 Carbohydrate Additives.

于一具体例中，适当之改良甜味之多元醇添加剂之分子量系低于或等于500且较佳地系介于76到500之间。于特定具体例中，分子量低于或等于500之适当的改良甜味之多元醇添加剂包括但不限于赤藓醇、甘油及丙二醇。通常，依据本发明之具体例，改良甜味之多元醇添加剂于该机能性甜味剂组成物中之量系约100ppm至约80,000ppm。依据本发明之其它具体例，改良甜味之多元醇添加剂于经甜化之组成物中之量系约400ppm至约80,000ppm。于一次佳体系中，赋予可甜化组成物约10mOsmoles/L至约500mOsmoles/L之渗透性之适当的改良甜味之多元醇添加剂包括但不限于分子量约76至500之改良甜味之多元醇添加剂。In one embodiment, a suitable sweet taste improving polyol additive has a molecular weight lower than or equal to 500 and preferably between 76 and 500. In certain embodiments, suitable sweet taste improving polyol additives having a molecular weight of less than or equal to 500 include, but are not limited to, erythritol, glycerin, and propylene glycol. Generally, according to embodiments of the present invention, the amount of the sweet taste improving polyol additive in the functional sweetener composition is from about 100 ppm to about 80,000 ppm. According to other embodiments of the invention, the amount of the sweet taste improving polyol additive in the sweetened composition is from about 400 ppm to about 80,000 ppm. In a preferred system, suitable sweet taste improving polyol additives that impart an osmolarity of from about 10 mOsmoles/L to about 500 mOsmoles/L to the sweetenable composition include, but are not limited to, sweet taste improving polyols having a molecular weight of about 76 to 500 additive.

依据本发明之其它具体例，改良甜味之多元醇添加剂于甜味剂组成物中之量系整体甜味剂组成物之约400ppm至约80,000ppm，更佳地为约5,000至约40,000ppm，再佳地为约10,000至约35,000ppm。较佳地，该至少一种天然及/或合成之高效甜味剂及至少一种改良甜味之多元醇添加剂于该甜味剂组成物中之比率为约1∶4至约1∶800，较佳地为约1∶20至约1∶600，再佳地为约1∶50至约1∶300；且更佳地为约1∶75至约1∶150。According to other embodiments of the present invention, the amount of the sweet taste-improving polyol additive in the sweetener composition is from about 400 ppm to about 80,000 ppm, more preferably from about 5,000 to about 40,000 ppm, of the overall sweetener composition, Still more preferably from about 10,000 to about 35,000 ppm. Preferably, the ratio of the at least one natural and/or synthetic high-potency sweetener and the at least one sweet taste-improving polyol additive in the sweetener composition is from about 1:4 to about 1:800, Preferably it is about 1:20 to about 1:600, more preferably about 1:50 to about 1:300; and more preferably about 1:75 to about 1:150.

通常，依据本发明之另一具体例，适当之改良甜味之醇添加剂于该机能性甜味剂组成物中之量系约625至约10,000ppm。于另一具体例中，赋予可甜化组成物约10mOsmoles/L至约500mOsmoles/L之渗透性的适当之改良甜味之醇添加剂包括但不限于分子量介于约46至约500之改良甜味之醇添加剂。该分子量介于约46至约500之改良甜味之醇添加剂之非限定实例包括乙醇。Generally, according to another embodiment of the present invention, the amount of suitable sweet taste improving alcohol additive in the functional sweetener composition is from about 625 to about 10,000 ppm. In another embodiment, suitable sweet taste improving alcohol additives that impart an osmolarity of about 10 mOsmoles/L to about 500 mOsmoles/L to the sweetenable composition include, but are not limited to, sweet taste improving alcohols having a molecular weight of about 46 to about 500 alcohol additives. A non-limiting example of the sweet taste improving alcohol additive having a molecular weight ranging from about 46 to about 500 includes ethanol.

于一具体例中，适当之改良甜味之氨基酸添加剂之分子量系低于或等于250且较佳地系介于75至250之间。于特定之具体例中，分子量低于或等于250之适当之改良甜味之氨基酸添加剂包括但不限于甘氨酸、丙氨酸、丝氨酸、缬氨酸、亮氨酸、异亮氨酸、脯氨酸、茶氨酸及苏氨酸。较佳之改良甜味之氨基酸添加剂包括高浓度时尝起来有甜味之氨基酸，但，较佳地，在本发明之具体例中该等氨基酸系以低于或高于其甜味侦测阈值之量存在。更佳的是份量低于或高于甜味侦测阈值之改良甜味之氨基酸添加剂之混合物。一般而言，依据本发明之具体例，改良甜味之氨基酸添加剂于该机能性甜味剂组成物中之量系约100ppm至约25,000ppm，更佳地为约1,000至约10,000ppm且再佳地为约2,500至约5,000ppm。依据本发明之其它具体例，改良甜味之氨基酸添加剂于经甜化之组成物中之量系约250至约7,500ppm。于一次佳体系中，赋予可甜化组成物约10mOsmoles/L至约500mOsmoles/L之渗透性之适当改良甜味之氨基酸添加剂包括但不限于分子量介于约75至约250之改良甜味之氨基酸添加剂。In one embodiment, a suitable sweet taste improving amino acid additive has a molecular weight lower than or equal to 250 and preferably between 75 and 250. In a specific example, suitable sweet taste-improving amino acid additives with a molecular weight lower than or equal to 250 include but are not limited to glycine, alanine, serine, valine, leucine, isoleucine, proline , theanine and threonine. Preferred sweet taste-improving amino acid additives include amino acids that taste sweet at high concentrations, but, preferably, in embodiments of the invention, these amino acids are prepared at levels below or above their sweetness detection threshold. Quantity exists. Even more preferred are mixtures of sweet taste improving amino acid additives in amounts below or above the sweet taste detection threshold. Generally speaking, according to an embodiment of the present invention, the amount of amino acid additives for improving sweetness in the functional sweetener composition is about 100 ppm to about 25,000 ppm, more preferably about 1,000 to about 10,000 ppm and even more preferably Ground is about 2,500 to about 5,000 ppm. According to other embodiments of the present invention, the amount of the sweet taste improving amino acid additive in the sweetened composition is from about 250 to about 7,500 ppm. In a preferred system, suitable sweet taste improving amino acid additives that impart an osmolarity of about 10 mOsmoles/L to about 500 mOsmoles/L to the sweetenable composition include, but are not limited to, sweet taste improving amino acids with molecular weights ranging from about 75 to about 250 additive.

通常，再依据本发明之另一具体例，合适之改良甜味之氨基酸盐添加剂于该甜味剂组成物中之量系约25ppm至约10,000ppm，更佳地为约1,000至约7,500ppm且再佳地为约2,500至约5,000ppm。于另一具体例中，赋予可甜化组成物约10mOsmoles/L至约500mOsmoles/L渗透性之适当改良甜味之氨基酸盐添加剂包括但不限于分子量介于约75至约300之改良甜味之氨基酸盐添加剂。该分子量介于约75至约300之改良甜味之氨基酸盐添加剂之非限定实例包括甘氨酸、丙氨酸、丝氨酸、茶氨酸及苏氨酸之盐类。Usually, according to another embodiment of the present invention, the amount of suitable sweet taste-improving amino acid salt additive in the sweetener composition is about 25 ppm to about 10,000 ppm, more preferably about 1,000 to about 7,500 ppm and Still more preferably from about 2,500 to about 5,000 ppm. In another embodiment, suitable sweet taste-improving amino acid salt additives that impart an osmolarity of about 10 mOsmoles/L to about 500 mOsmoles/L to the sweetenable composition include, but are not limited to, those with a molecular weight of about 75 to about 300. Amino acid salt additive. Non-limiting examples of the sweet taste improving amino acid salt additives having a molecular weight ranging from about 75 to about 300 include salts of glycine, alanine, serine, theanine, and threonine.

通常，再依据本发明之另一具体例，合适之改良甜味之蛋白质或蛋白质水解产物添加剂于该机能性甜味剂组成物中之量系约200ppm至约50,000ppm。于另一具体例中，赋予可甜化组成物约10mOsmoles/L至约500mOsmoles/L渗透性之适当改良甜味之蛋白质或蛋白质水解产物添加剂包括但不限于分子量为约75至约300之改良甜味之蛋白质或蛋白质水解产物添加剂。该分子量介于约75至约300之改良甜味之蛋白质或蛋白质水解产物添加剂之非限定实例包括含有甘氨酸、丙氨酸、丝氨酸及苏氨酸之蛋白质或蛋白质水解产物。Generally, according to another embodiment of the present invention, the amount of suitable sweet taste improving protein or protein hydrolyzate additive in the functional sweetener composition is about 200 ppm to about 50,000 ppm. In another embodiment, suitable sweet taste modifying protein or protein hydrolyzate additives that impart an osmolarity of about 10 mOsmoles/L to about 500 mOsmoles/L to the sweetenable composition include, but are not limited to, sweet taste modifying proteins having a molecular weight of about 75 to about 300. Flavored protein or protein hydrolyzate additive. Non-limiting examples of the sweet taste improving protein or protein hydrolyzate additive having a molecular weight ranging from about 75 to about 300 include proteins or protein hydrolyzate containing glycine, alanine, serine and threonine.

通常，依据本发明之另一具体例，合适之改良甜味之无机酸添加剂于该机能性甜味剂组成物中之量系约25ppm至约5,000ppm。于另一具体例中，赋予可甜化组成物约10mOsmoles/L至约500mOsmoles/L渗透性之适当改良甜味之无机酸添加剂包括但不限于磷酸、盐酸及硫酸以及其它以一般可接受之量使用时对人类或动物食用而言为安全之无机酸添加剂。于一次具体例中，赋予可甜化组成物约10mOsmoles/L至约500mOsmoles/L渗透性之适当改良甜味之无机酸添加剂包括但不限于分子量介于约36至约98之改良甜味之无机酸添加剂。Generally, according to another embodiment of the present invention, the amount of suitable sweet taste improving inorganic acid additive in the functional sweetener composition is about 25 ppm to about 5,000 ppm. In another embodiment, suitable sweet taste-improving inorganic acid additives that impart an osmolarity of about 10 mOsmoles/L to about 500 mOsmoles/L to the sweetenable composition include, but are not limited to, phosphoric acid, hydrochloric acid, and sulfuric acid, and others in generally acceptable amounts Mineral acid additives that are safe for human or animal consumption when used. In one embodiment, suitable sweet taste improving inorganic acid additives that impart an osmolarity of about 10 mOsmoles/L to about 500 mOsmoles/L to the sweetenable composition include, but are not limited to, sweet taste improving inorganic acid additives with molecular weights ranging from about 36 to about 98. acid additives.

通常，再依据本发明之另一具体例，合适之改良甜味之无机酸盐添加剂于该机能性甜味剂组成物中之量系约25ppm至约5,000ppm。于另一具体例中，赋予可甜化组成物约10mOsmoles/L至约500mOsmoles/L渗透性之适当改良甜味之无机酸盐添加剂包括但不限于无机酸之盐类，例如磷酸之钠盐、钾盐、钙盐及镁盐，以及其它以一般可接受之量使用时对人类或动物食用而言为安全之无机酸的碱金属或碱土金属盐类(如硫酸氢钠)。于一次佳体系中，赋予可甜化组成物约10mOsmoles/L至约500mOsmoles/L渗透性之适当改良甜味之无机酸盐添加剂包括但不限于分子量介于约58至约120之改良甜味之无机酸盐添加剂。Generally, according to another embodiment of the present invention, the amount of suitable sweet taste-improving mineral acid salt additive in the functional sweetener composition is about 25 ppm to about 5,000 ppm. In another embodiment, suitable sweet taste-improving mineral acid salt additives that impart an osmolarity of about 10 mOsmoles/L to about 500 mOsmoles/L to the sweetenable composition include but are not limited to salts of inorganic acids, such as sodium salt of phosphoric acid, Potassium, calcium and magnesium salts, and alkali or alkaline earth metal salts (such as sodium bisulfate) of other inorganic acids safe for human or animal consumption when used in generally acceptable amounts. In a preferred system, suitable sweet taste improving mineral acid salt additives that impart an osmolarity of from about 10 mOsmoles/L to about 500 mOsmoles/L to the sweetenable composition include, but are not limited to, sweet taste improving agents having a molecular weight of from about 58 to about 120 Inorganic acid salt additive.

通常，再依据本发明之另一具体例，合适之改良甜味之有机酸添加剂于该机能性甜味剂组成物中之量系约10ppm至约5,000ppm。于另一具体例中，赋予可甜化组成物约10mOsmoles/L至约500mOsmoles/L渗透性之适当改良甜味之有机酸添加剂包括但不限于肌酸、柠檬酸、苹果酸、琥珀酸、羟基柠檬酸、酒石酸、反-丁烯二酸、葡糖酸、戊二酸、脂肪酸及任何其它以一般可接受之量使用时对人类或动物食用而言为安全之有机酸添加剂。于一具体例中，该改良甜味之有机酸添加剂之分子量系介于约60至约208。Generally, according to another embodiment of the present invention, the amount of suitable sweet taste improving organic acid additive in the functional sweetener composition is about 10 ppm to about 5,000 ppm. In another embodiment, suitable sweet taste-improving organic acid additives that impart an osmolarity of about 10 mOsmoles/L to about 500 mOsmoles/L to the sweetenable composition include, but are not limited to, creatine, citric acid, malic acid, succinic acid, hydroxyl Citric acid, tartaric acid, fumaric acid, gluconic acid, glutaric acid, fatty acids, and any other organic acid additives that are safe for human or animal consumption when used in generally acceptable amounts. In one embodiment, the sweet taste improving organic acid additive has a molecular weight ranging from about 60 to about 208.

通常，再依据本发明之另一具体例，合适之改良甜味之有机酸盐添加剂于该机能性甜味剂组成物中之量系约20ppm至约10,000ppm。于另一具体例中，赋予可甜化组成物约10mOsmoles/L至约500mOsmoles/L渗透性之适当改良甜味之有机酸盐添加剂包括但不限于改良甜味之有机酸添加剂之盐类，诸如柠檬酸、苹果酸、酒石酸、反-丁烯二酸、葡糖酸、戊二酸、脂肪酸、羟基柠檬酸、琥珀酸之钠盐、钾盐、钙盐、镁盐及其它碱金属及碱土金属盐类以及任何其它以一般可接受之量使用时对人类或动物食用而言为安全之改良甜味之有机酸添加剂之盐类。于一具体例中，该改良甜味之有机酸盐添加剂之分子量系介于约140至约208。Generally, according to another embodiment of the present invention, the amount of suitable sweet taste improving organic acid salt additive in the functional sweetener composition is about 20 ppm to about 10,000 ppm. In another embodiment, suitable sweet taste-improving organic acid salt additives that impart an osmolarity of about 10 mOsmoles/L to about 500 mOsmoles/L to the sweetenable composition include, but are not limited to, salts of sweet taste-improving organic acid additives, such as Sodium, potassium, calcium, magnesium salts of citric acid, malic acid, tartaric acid, fumaric acid, gluconic acid, glutaric acid, fatty acids, hydroxycitric acid, succinic acid and other alkali and alkaline earth metals Salts and salts of any other sweet taste-improving organic acid additives which are safe for human or animal consumption when used in generally acceptable amounts. In one embodiment, the molecular weight of the sweet taste improving organic acid salt additive is from about 140 to about 208.

通常，再依据本发明之另一具体例，合适之改良甜味之有机碱盐添加剂于该机能性甜味剂组成物中之量系约10ppm至约5,000ppm。于另一具体例中，赋予可甜化组成物约10mOsmoles/L至约500mOsmoles/L渗透性之适当改良甜味之有机碱盐添加剂包括但不限于有机碱之无机酸和有机酸盐类，诸如葡糖胺盐、胆碱盐及胍盐等。Generally, according to another embodiment of the present invention, the amount of the suitable sweet taste improving organic alkali salt additive in the functional sweetener composition is about 10 ppm to about 5,000 ppm. In another embodiment, suitable sweet taste-improving organic base salt additives that impart an osmolarity of about 10 mOsmoles/L to about 500 mOsmoles/L to the sweetenable composition include but are not limited to inorganic acids and organic acid salts of organic bases, such as Glucosamine salt, choline salt and guanidine salt, etc.

通常，再依据本发明之另一具体例，合适之改良甜味之涩味添加剂于该机能性甜味剂组成物中之量系约25ppm至约1,000ppm。于另一具体例中，赋予可甜化组成物约10mOsmoles/L至约500mOsmoles/L渗透性之适当改良甜味之涩味添加剂包括但不限于鞣酸、茶多酚、儿茶素、硫酸铝、AlNa(SO₄)₂、AlK(SO₄)₂及其它形式之矾。Generally, according to another embodiment of the present invention, the amount of suitable sweet taste improving astringent taste additive in the functional sweetener composition is about 25 ppm to about 1,000 ppm. In another embodiment, the astringent taste additives suitable for improving the sweet taste that endow the sweetenable composition with a permeability of about 10 mOsmoles/L to about 500 mOsmoles/L include but are not limited to tannic acid, tea polyphenols, catechins, aluminum sulfate , AlNa(SO₄ )₂ , AlK(SO₄ )₂ and other forms of alum.

通常，再依据本发明之另一具体例，合适之改良甜味之核苷酸添加剂于该机能性甜味剂组成物中之量系约5ppm至约1,000ppm。于另一具体例中，赋予可甜化组成物约10mOsmoles/L至约500mOsmoles/L渗透性之适当改良甜味之核苷酸添加剂包括但不限于腺苷单磷酸。Generally, according to another embodiment of the present invention, the amount of suitable sweet taste-improving nucleotide additives in the functional sweetener composition is about 5 ppm to about 1,000 ppm. In another embodiment, suitable sweet taste-improving nucleotide additives that impart an osmolarity of about 10 mOsmoles/L to about 500 mOsmoles/L to the sweetenable composition include but are not limited to adenosine monophosphate.

通常，再依据本发明之另一具体例，合适之改良甜味之聚氨基酸添加剂于该机能性甜味剂组成物中之量系约30ppm至约2,000ppm。于另一具体例中，赋予可甜化组成物约10mOsmoles/L至约500mOsmoles/L渗透性之适当改良甜味之聚氨基酸添加剂包括但不限于聚-L-赖氨酸(例如聚-L-α-赖氨酸或聚-L-ε-赖氨酸)、聚-L-鸟氨酸(例如聚-L-α-鸟氨酸或聚-L-ε-鸟氨酸)及聚-L-精氨酸。Generally, according to another embodiment of the present invention, the amount of the suitable sweet taste-improving polyamino acid additive in the functional sweetener composition is about 30 ppm to about 2,000 ppm. In another embodiment, suitable sweet taste-improving polyamino acid additives that impart an osmolarity of about 10 mOsmoles/L to about 500 mOsmoles/L to the sweetenable composition include but are not limited to poly-L-lysine (such as poly-L- α-lysine or poly-L-ε-lysine), poly-L-ornithine (such as poly-L-α-ornithine or poly-L-ε-ornithine) and poly-L-ornithine - Arginine.

通常，再依据本发明之另一具体例，合适之改良甜味之聚合物添加剂于该机能性甜味剂组成物中之量系约30ppm至约2,000ppm。于另一具体例中，赋予可甜化组成物约10mOsmoles/L至约500mOsmoles/L渗透性之适当改良甜味之聚合物添加剂包括但不限于几丁聚糖、六偏磷酸钠及其盐、果胶、水胶体(诸如塞内加尔阿拉伯胶)、丙二醇、聚乙二醇及聚(乙二醇甲醚)。Generally, according to another embodiment of the present invention, the amount of suitable sweet taste improving polymer additive in the functional sweetener composition is about 30 ppm to about 2,000 ppm. In another embodiment, suitable sweet taste-improving polymer additives that impart an osmolarity of about 10 mOsmoles/L to about 500 mOsmoles/L to the sweetenable composition include but are not limited to chitosan, sodium hexametaphosphate and salts thereof, Pectin, hydrocolloids (such as Senegal gum arabic), propylene glycol, polyethylene glycol, and poly(ethylene glycol methyl ether).

通常，再依据本发明之另一具体例，合适之改良甜味之界面活性剂添加剂于该机能性甜味剂组成物中之量系约1ppm至约5,000ppm。于另一具体例中，赋予可甜化组成物约10mOsmoles/L至约500mOsmoles/L渗透性之适当改良甜味之界面活性剂添加剂包括但不限于聚山梨醇酯、氯化胆碱、牛磺酸钠、卵磷脂、蔗糖油酸酯、蔗糖硬脂酸酯、蔗糖棕榈酸酯及蔗糖月桂酸酯。Generally, according to another embodiment of the present invention, the amount of suitable sweet taste improving surfactant additive in the functional sweetener composition is about 1 ppm to about 5,000 ppm. In another embodiment, suitable sweet taste-improving surfactant additives that impart an osmolarity of about 10 mOsmoles/L to about 500 mOsmoles/L to the sweetenable composition include but are not limited to polysorbate, choline chloride, taurine Sodium phosphate, lecithin, sucrose oleate, sucrose stearate, sucrose palmitate and sucrose laurate.

通常，再依据本发明之另一具体例，合适之改良甜味之类黄酮添加剂于该机能性甜味剂组成物中之量系约0.1ppm至约1,000ppm。于另一具体例中，赋予可甜化组成物约10mOsmoles/L至约500mOsmoles/L渗透性之适当改良甜味之类黄酮添加剂包括但不限于柚苷、儿茶素、芸香素、新橙皮苷及新橙皮苷二氢查尔酮。Generally, according to another embodiment of the present invention, the amount of suitable sweet taste improving flavonoid additives in the functional sweetener composition is about 0.1 ppm to about 1,000 ppm. In another embodiment, flavonoid additives suitable for improving sweet taste that impart an osmolarity of about 10 mOsmoles/L to about 500 mOsmoles/L to the sweetenable composition include, but are not limited to, naringin, catechin, rutin, orange peel glycosides and neohesperidin dihydrochalcone.

于一具体例中，增强该天然及/或合成之高效甜味剂的渗透性滋味，使其更似糖之改良甜味之组成物的非限定实例包括改良甜味之碳水化合物添加剂、改良甜味之醇添加剂、改良甜味之多元醇添加剂、改良甜味之氨基酸添加剂、改良甜味之氨基酸盐添加剂、改良甜味之无机酸盐添加剂、改良甜味之聚合物添加剂及改良甜味之蛋白质或蛋白质水解产物添加剂。In one embodiment, non-limiting examples of sweet taste improving compositions that enhance the osmotic taste of the natural and/or synthetic high-potency sweetener to make it more sugar-like include sweet taste improving carbohydrate additives, sweet taste improving Alcohol additives for taste, polyol additives for sweetness improvement, amino acid additives for sweetness improvement, amino acid salt additives for sweetness improvement, inorganic salt additives for sweetness improvement, polymer additives for sweetness improvement, and proteins for sweetness improvement or protein hydrolyzate additives.

于另一具体例中，用于改良该天然及/或合成之高效甜味剂的渗透性滋味，使其更似糖之合适的改良甜味之碳水化合物添加剂包括，但不限于具有从约50至约500之分子量的改良甜味之碳水化合物添加剂。具有从约50至约500之分子量的改良甜味之碳水化合物添加剂的非限定实例包括蔗糖、果糖、葡萄糖、麦芽糖、乳糖、甘露糖、半乳糖、核糖、鼠李糖、海藻糖、HFCS及塔格糖。In another embodiment, suitable sweet taste-improving carbohydrate additives for modifying the osmotic taste of the natural and/or synthetic high-potency sweeteners to be more sugar-like include, but are not limited to, having from about 50 Sweet taste improving carbohydrate additives to a molecular weight of about 500. Non-limiting examples of sweet taste improving carbohydrate additives having a molecular weight of from about 50 to about 500 include sucrose, fructose, glucose, maltose, lactose, mannose, galactose, ribose, rhamnose, trehalose, HFCS and Candy.

于另一具体例中，用于改良该天然及/或合成之高效甜味剂的渗透性滋味，使其更似糖之合适改良甜味之多元醇添加剂包括，但不限于具有从约76至约500之分子量的改良甜味之多元醇添加剂。具有从约76至约500之分子量的改良甜味之多元醇添加剂的非限定实例包括赤藓醇、甘油及丙二醇。于一次佳体系中，其它合适改良甜味之多元醇添加剂包括糖醇。In another embodiment, suitable sweet taste-modifying polyol additives for modifying the osmotic taste of the natural and/or synthetic high-potency sweeteners to be more sugar-like include, but are not limited to, polyols having from about 76 to A sweet taste improving polyol additive having a molecular weight of about 500. Non-limiting examples of sweet taste improving polyol additives having a molecular weight of from about 76 to about 500 include erythritol, glycerin, and propylene glycol. In a preferred system, other suitable sweet taste improving polyol additives include sugar alcohols.

于另一具体例中，用于改良该天然及/或合成之高效甜味剂的渗透性滋味，使其更似糖之合适改良甜味之醇添加剂包括，但不限于具有从约46至约500之分子量的改良甜味之醇添加剂。具有从约46至约500之分子量的改良甜味之醇添加剂的非限定实例包括乙醇。In another embodiment, suitable sweet taste-modifying alcohol additives for modifying the osmotic taste of the natural and/or synthetic high-potency sweeteners to make them more sugar-like include, but are not limited to, alcohols having a concentration of from about 46 to about 500 molecular weight sweet taste improving alcohol additive. Non-limiting examples of sweet taste improving alcohol additives having a molecular weight of from about 46 to about 500 include ethanol.

于另一具体例中，用于改良该天然及/或合成之高效甜味剂的渗透性滋味，使其更似糖之合适改良甜味之氨基酸添加剂包括，但不限于具有从约75至约250之分子量的改良甜味之氨基酸添加剂。具有从约75至约250之分子量的改良甜味之氨基酸添加剂的非限定实例包括甘氨酸、丙氨酸、丝氨酸、亮氨酸、缬氨酸、异亮氨酸、脯氨酸、羟基脯氨酸、谷氨酰胺、茶氨酸及苏氨酸。In another embodiment, suitable sweet taste-modifying amino acid additives for modifying the osmotic taste of the natural and/or synthetic high-potency sweetener to make it more sugar-like include, but are not limited to, amino acids having a concentration of from about 75 to about An amino acid additive with a molecular weight of 250 for improving sweetness. Non-limiting examples of sweet taste improving amino acid additives having a molecular weight of from about 75 to about 250 include glycine, alanine, serine, leucine, valine, isoleucine, proline, hydroxyproline , glutamine, theanine and threonine.

于另一具体例中，用于改良该天然及/或合成之高效甜味剂的渗透性滋味，使其更似糖之合适改良甜味之氨基酸盐添加剂包括，但不限于具有从约75至约300之分子量的改良甜味之氨基酸盐添加剂。具有从约75至约300之分子量的改良甜味之氨基酸盐添加剂的非限定实例包括甘氨酸、丙氨酸、丝氨酸、亮氨酸、缬氨酸、异亮氨酸、脯氨酸、羟基脯氨酸、谷氨酰胺、茶氨酸及苏氨酸之盐类。In another embodiment, suitable sweet taste-improving amino acid salt additives for modifying the osmotic taste of the natural and/or synthetic high-potency sweeteners to make them more sugar-like include, but are not limited to A sweet taste improving amino acid salt additive with a molecular weight of about 300. Non-limiting examples of sweet taste improving amino acid salt additives having a molecular weight of from about 75 to about 300 include glycine, alanine, serine, leucine, valine, isoleucine, proline, hydroxyproline Acid, glutamine, theanine and threonine salts.

于另一具体例中，用于改良该天然及/或合成之高效甜味剂的渗透性滋味，使其更似糖之合适改良甜味之蛋白质或蛋白质水解产物添加剂包括，但不限于具有从约75至约300之分子量的改良甜味之蛋白质或蛋白质水解产物添加剂。具有从约75至约300之分子量的改良甜味之蛋白质或蛋白质水解产物添加剂的非限定实例包括含有甘氨酸、丙氨酸、丝氨酸、亮氨酸、缬氨酸、异亮氨酸、脯氨酸及苏氨酸之蛋白质或蛋白质水解产物。In another embodiment, suitable sweet taste-modifying protein or protein hydrolyzate additives for modifying the osmotic taste of the natural and/or synthetic high-potency sweeteners to make them more sugar-like include, but are not limited to, A sweet taste improving protein or protein hydrolyzate additive having a molecular weight of about 75 to about 300. Non-limiting examples of sweet taste improving protein or protein hydrolyzate additives having a molecular weight of from about 75 to about 300 include glycine, alanine, serine, leucine, valine, isoleucine, proline And threonine protein or protein hydrolyzate.

于另一具体例中，用于改良该天然及/或合成之高效甜味剂的渗透性滋味，使其更似糖之合适改良甜味之无机酸盐添加剂包括，但不限于氯化钠、氯化钾、氯化镁、磷酸二氢钾及磷酸二氢钠。用于改良渗透性滋味之合适改良甜味之无机酸盐添加剂可包含从约58至约120之分子量。In another embodiment, suitable sweet taste-improving mineral acid salt additives for improving the osmotic taste of the natural and/or synthetic high-potency sweetener to make it more sugar-like include, but are not limited to, sodium chloride, Potassium Chloride, Magnesium Chloride, Potassium Monobasic Phosphate, and Sodium Monobasic Phosphate. Suitable sweet taste improving mineral acid salt additives for improving osmotic taste may comprise a molecular weight of from about 58 to about 120.

于另一具体例中，用于改良该天然及/或合成之高效甜味剂的渗透性滋味，使其更似糖之合适的改良甜味之苦味添加剂包括，但不限于咖啡因、奎宁、尿素、苦木、鞣酸及柚苷。In another embodiment, suitable sweet taste-modifying bitter additives for modifying the osmotic taste of the natural and/or synthetic high-potency sweeteners to make them more sugar-like include, but are not limited to, caffeine, quinine , urea, bitter wood, tannic acid and naringin.

于一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及至少一种天然及/或合成之高效甜味剂与至少一种改良甜味之核苷酸添加剂，该核苷酸添加剂系选自下列族群：肌苷单磷酸(″IMP″)、鸟苷单磷酸(″GMP″)、腺苷单磷酸(″AMP″)、胞嘧啶单磷酸(CMP)、尿嘧啶单磷酸(UMP)、肌苷二磷酸、鸟苷二磷酸、腺苷二磷酸、胞嘧啶二磷酸、尿嘧啶二磷酸、肌苷三磷酸、鸟苷三磷酸、腺苷三磷酸、胞嘧啶三磷酸、尿嘧啶三磷酸，其核苷类、其核酸碱基或其盐类。In a specific example, the functional sweetener composition provided by the present invention comprises at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener and at least one sweet taste-improving nucleotide additive , the nucleotide additive is selected from the group consisting of inosine monophosphate ("IMP"), guanosine monophosphate ("GMP"), adenosine monophosphate ("AMP"), cytosine monophosphate (CMP), Uracil monophosphate (UMP), inosine diphosphate, guanosine diphosphate, adenosine diphosphate, cytosine diphosphate, uracil diphosphate, inosine triphosphate, guanosine triphosphate, adenosine triphosphate, cytosine Triphosphate, uracil triphosphate, its nucleosides, its nucleic acid bases or their salts.

于一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及至少一种天然及/或合成之高效甜味剂与至少一种改良甜味之碳水化合物添加剂，该碳水化合物添加剂系选自下列族群：塔格糖、海藻糖、半乳糖、鼠李糖、环糊精(如：α-环糊精、β-环糊精及γ-环糊精)、麦芽糊精(包括：难消化之麦芽糊精，诸如：Fibersol-2^TM)、葡萄聚糖、蔗糖、葡萄糖、核酮糖、果糖、苏力糖、阿拉伯糖、木糖、异核糖、阿洛糖、右羟己糖、甘露糖、艾杜糖、乳糖、麦芽糖、转化糖、异海藻糖、新海藻糖、帕拉金糖或异麦芽酮糖、赤藓糖、脱氧核糖、异葡萄糖、艾杜糖、塔罗糖、赤藓酮糖、木酮糖、阿洛酮糖、松二糖、纤维二糖、淀粉果胶、葡糖胺、甘露糖胺、岩藻糖、葡萄糖醛酸、葡糖酸、葡糖酸内酯、脱氧D岩藻糖、半乳糖胺、甜菜寡醣、异麦芽寡醣(异麦芽糖、异麦芽三糖、潘糖，等)、木寡醣(木三糖、木二糖，等)、龙胆寡醣(龙胆二糖、龙胆三糖、龙胆四糖，等)、山梨糖、黑曲霉寡醣、帕拉金寡醣、岩藻糖、果寡醣(蔗果三糖、蔗果四糖，等)、麦芽四醇、麦芽三醇、麦芽寡醣(麦芽三糖、麦芽四糖、麦芽五糖、麦芽六糖、麦芽七糖，等)、乳酮糖、木蜜双糖、植物蜜糖、鼠李糖、核糖、异构物化之液态糖类(诸如：高果糖玉米/淀粉糖浆(如：HFCS55、HFCS42、HFCS90))、偶联糖、大豆寡醣、或葡萄糖浆。In a specific example, the functional sweetener composition provided by the present invention comprises at least one functional ingredient, at least one natural and/or synthetic high-potency sweetener and at least one sweet taste-improving carbohydrate additive, The carbohydrate additive is selected from the following groups: tagatose, trehalose, galactose, rhamnose, cyclodextrin (such as: α-cyclodextrin, β-cyclodextrin and γ-cyclodextrin), maltose Dextrin (including indigestible maltodextrin such as Fibersol-2^TM ), dextran, sucrose, glucose, ribulose, fructose, thulose, arabinose, xylose, isoribose, allose , dextrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose or isomaltulose, erythrose, deoxyribose, isoglucose, idose Sugar, talose, erythrulose, xylulose, psicose, turanose, cellobiose, starch pectin, glucosamine, mannosamine, fucose, glucuronic acid, glucose Acid, gluconolactone, deoxy-D-fucose, galactosamine, beet oligosaccharides, isomaltooligosaccharides (isomaltose, isomaltotriose, panose, etc.), xylooligosaccharides (xylotriose, xylo Disaccharides, etc.), gentiooligosaccharides (gentiobiose, gentiotriose, gentiotetraose, etc.), sorbose, Aspergillus niger oligosaccharides, palatin oligosaccharides, fucose, fructooligosaccharides (Kestose, Kestose, etc.), Maltotetral, Maltotriol, Maltooligosaccharides (Maltotriose, Maltotetraose, Maltopentaose, Maltohexaose, Maltoheptaose, etc.), Milk Ketose, cajabiose, plant honey, rhamnose, ribose, isomerized liquid sugars (such as: high fructose corn/starch syrup (such as: HFCS55, HFCS42, HFCS90)), conjugated sugars, soybeans Oligosaccharides, or glucose syrup.

于另一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及至少一种天然及/或合成之高效甜味剂与至少一种改良甜味之多元醇添加剂，该多元醇添加剂系选自下列族群：赤藓醇、麦芽糖醇、甘露糖醇、山梨糖醇、乳糖醇、木糖醇、肌醇、异麦芽糖(isomalt)、丙二醇、甘油(丙三醇)、苏糖醇、半乳糖醇、帕拉金糖、还原之异麦芽寡醣、还原之木寡醣、还原之龙胆寡醣、还原之麦芽糖浆或还原之葡萄糖浆。In another embodiment, the functional sweetener composition provided by the present invention comprises at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener and at least one sweet taste-improving polyol additive , the polyol additive is selected from the following groups: erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, inositol, isomalt, propylene glycol, glycerin (glycerol) , threitol, galactitol, palatinose, reduced isomaltooligosaccharides, reduced xylooligosaccharides, reduced gentiooligosaccharides, reduced maltose syrup or reduced glucose syrup.

于另一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及至少一种天然及/或合成之高效甜味剂与至少一种改良甜味之氨基酸添加剂，该氨基酸添加剂系选自下列族群：天门冬氨酸、精氨酸、甘氨酸、谷氨酸、脯氨酸、苏氨酸、茶氨酸、半胱氨酸、胱氨酸、丙氨酸、缬氨酸、酪氨酸、亮氨酸、异亮氨酸、天门冬酰胺、丝氨酸、赖氨酸、组氨酸、鸟氨酸、甲硫氨酸、肉毒碱、氨基丁酸(α-、β-及γ-异构物)、谷氨酰胺、羟基脯氨酸、牛胆质(taurine)、正缬氨酸、肌氨酸或其盐类。In another embodiment, the functional sweetener composition provided by the present invention comprises at least one functional ingredient, at least one natural and/or synthetic high-potency sweetener and at least one amino acid additive for improving sweetness, The amino acid additive is selected from the following groups: aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine amino acid, tyrosine, leucine, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid (α-, β- and γ-isomers), glutamine, hydroxyproline, taurine, norvaline, sarcosine or salts thereof.

于另一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及至少一种天然及/或合成之高效甜味剂与至少一种改良甜味之聚氨基酸添加剂，该聚氨基酸添加剂系选自下列族群：聚-L-天门冬氨酸、聚-L-赖氨酸(如：聚-L-α-赖氨酸或聚-L-ε-赖氨酸)、聚-L-鸟氨酸(如：聚-L-α-鸟氨酸或聚-L-ε-鸟氨酸)、聚-L-精氨酸、氨基酸类之其它聚合形式或其盐类。In another embodiment, the functional sweetener composition provided by the present invention comprises at least one functional ingredient, at least one natural and/or synthetic high-potency sweetener and at least one sweet taste-improving polyamino acid additive , the polyamino acid additive is selected from the following groups: poly-L-aspartic acid, poly-L-lysine (such as: poly-L-α-lysine or poly-L-ε-lysine) , poly-L-ornithine (e.g. poly-L-α-ornithine or poly-L-ε-ornithine), poly-L-arginine, other polymeric forms of amino acids or their salts .

于另一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及至少一种天然及/或合成之高效甜味剂与至少一种改良甜味之糖酸添加剂，该糖酸添加剂系选自下列族群：醛糖酸、糖醛酸、醛糖二酸、藻酸、葡糖酸、葡糖醛酸、葡糖二酸、半乳糖二酸、半乳糖醛酸或其盐类。In another embodiment, the functional sweetener composition provided by the present invention comprises at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener and at least one sweet taste-improving sugar-acid additive , the sugar acid additive is selected from the following groups: aldonic acid, uronic acid, aldaric acid, alginic acid, gluconic acid, glucuronic acid, glucaric acid, galactaric acid, galacturonic acid or its salts.

于另一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及至少一种天然及/或合成之高效甜味剂与至少一种改良甜味之有机酸添加剂，该有机酸添加剂系选自下列族群：C2-C30羧酸、经取代之羟基C1-C30羧酸、苯甲酸、经取代之苯甲酸(如：2，4-二羟基苯甲酸)、经取代之肉桂酸、羟基酸、经取代之羟基苯甲酸、经取代之环己基羧酸、鞣酸、乳酸、酒石酸、柠檬酸、葡糖酸、葡萄庚酸、戊二酸、肌酸、脂肪酸、羟基柠檬酸、苹果酸、福塔酸(fruitaric acid)、反-丁烯二酸、顺-丁烯二酸、琥珀酸、绿原酸(chlorogenic acid)、水杨酸、咖啡酸、胆汁酸、醋酸、抗坏血酸、藻酸、异抗坏血酸、聚谷氨酸或其盐类。In another embodiment, the functional sweetener composition provided by the present invention comprises at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener and at least one organic acid additive for improving sweet taste , the organic acid additive is selected from the following groups: C2-C30 carboxylic acid, substituted hydroxy C1-C30 carboxylic acid, benzoic acid, substituted benzoic acid (such as: 2,4-dihydroxybenzoic acid), substituted Cinnamic acid, hydroxy acid, substituted hydroxybenzoic acid, substituted cyclohexyl carboxylic acid, tannic acid, lactic acid, tartaric acid, citric acid, gluconic acid, glucoheptanoic acid, glutaric acid, creatine, fatty acids, hydroxyl Citric acid, malic acid, fruitaric acid, fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, caffeic acid, bile acid, acetic acid , ascorbic acid, alginic acid, isoascorbic acid, polyglutamic acid or salts thereof.

于另一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及至少一种天然及/或合成之高效甜味剂与至少一种改良甜味之无机酸添加剂，该无机酸添加剂系选自下列族群：磷酸、亚磷酸、聚磷酸、氢氯酸、硫酸、碳酸、磷酸二氢钠或其盐类。In another embodiment, the functional sweetener composition provided by the present invention comprises at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener and at least one inorganic acid additive for improving sweet taste , the inorganic acid additive is selected from the following groups: phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, sodium dihydrogen phosphate or salts thereof.

于另一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及至少一种天然及/或合成之高效甜味剂与至少一种改良甜味之苦味化合物添加剂，该苦味化合物添加剂系选自下列族群：咖啡因、奎宁、尿素、苦柳橙油、柚苷、苦木或其盐类。In another embodiment, the functional sweetener composition provided by the present invention comprises at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener and at least one bitter compound additive for improving sweet taste The bitter compound additive is selected from the following groups: caffeine, quinine, urea, bitter orange oil, naringin, bitter wood or salts thereof.

于另一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及至少一种天然及/或合成之高效甜味剂与至少一种改良甜味之香料添加剂，该香料添加剂系选自下列族群：香草精、香草萃取物、芒果萃取物、肉桂、柑橘、椰子、姜、绿白花千层醇(viridiflorol)、杏仁、薄荷脑、葡萄皮萃取物或葡萄籽萃取物。于另一特定之具体例中，该至少一种改良甜味的香料添加剂包含选自下列之专利甜味剂：天然调味用甜味加强剂K14323(

Natural Flavoring Sweetness Enhancer K14323)(Darmstadt，德国)、Symrise^TM甜味剂161453或164126之天然风味掩体(Symrise^TM Natural FlavorMask for Sweeteners 161453或164126)(Symrise^TM，Holzminden，德国)、天然Advantage^TM苦味阻断剂1、2、9或10(Natural Advantage^TM Bitterness Blockers 1、2、9或10)(Natural Advantage^TM，Freehold，纽泽西卅，美国)或Sucramask^TM(Creative Research Management，Stockton，加卅，美国)。In another embodiment, the functional sweetener composition provided by the present invention comprises at least one functional ingredient, at least one natural and/or synthetic high-potency sweetener and at least one flavor additive for improving sweetness, The flavor additive is selected from the group consisting of vanilla extract, vanilla extract, mango extract, cinnamon, citrus, coconut, ginger, viridiflorol, almond, menthol, grape skin extract or grape seed extract things. In another specific embodiment, the at least one sweet taste improving flavor additive comprises a proprietary sweetener selected from the group consisting of: Sweetness enhancer K14323 for natural flavoring (

Natural Flavoring Sweetness Enhancer K14323)( Darmstadt, Germany), Symrise^™ Natural FlavorMask for Sweeteners 161453 or 164126 (Symrise^™ Natural FlavorMask for Sweeteners 161453 or 164126) (Symrise^™ , Holzminden, Germany), Natural Advantage^™Bitter Blocker 1, 2, 9 or 10 (Natural Advantage^™ Bitterness Blockers 1, 2, 9 or 10) (Natural Advantage^™ , Freehold, New Jersey, USA) or Sucramask^™ (Creative Research Management, Stockton, California, USA).

于另一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及至少一种天然及/或合成之高效甜味剂与至少一种改良甜味之聚合物添加剂，该聚合物添加剂系选自下列族群：几丁聚糖、果胶、果胶酸、果胶酯酸(pectinicacid)、聚糖醛酸、聚半乳糖醛酸、淀粉、水胶体食品或其粗萃取物(例如：塞内加尔阿拉伯胶(gum acacia senegal)、金合欢塞伊耳胶(gum acacia seyal)、鹿角菜聚糖(carageenan))、聚-L-赖氨酸(如：聚-L-α-赖氨酸或聚-L-ε-赖氨酸)、聚鸟氨酸(如：聚-L-α-鸟氨酸或聚-L-ε-鸟氨酸)、聚丙二醇、聚乙二醇、聚(乙二醇甲醚)、聚精氨酸、聚天门冬氨酸、聚谷氨酸、聚乙烯亚胺、藻酸、藻酸钠、丙二醇藻酸化物、聚乙二醇藻酸钠、六偏磷酸钠及其盐类、或其它阳离子及阴离子聚合物。In another embodiment, the functional sweetener composition provided by the present invention comprises at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener and at least one sweet taste-improving polymer additive , the polymer additive is selected from the following groups: chitosan, pectin, pectic acid, pectinic acid (pectinic acid), polyuronic acid, polygalacturonic acid, starch, hydrocolloid food or its crude Extracts (e.g., gum acacia senegal, gum acacia seyal, carageenan), poly-L-lysine (e.g., poly-L-alpha -lysine or poly-L-ε-lysine), polyornithine (e.g. poly-L-α-ornithine or poly-L-ε-ornithine), polypropylene glycol, polyethylene glycol Alcohol, poly(ethylene glycol methyl ether), polyarginine, polyaspartic acid, polyglutamic acid, polyethyleneimine, alginic acid, sodium alginate, propylene glycol alginate, polyethylene glycol alginate Sodium, sodium hexametaphosphate and its salts, or other cationic and anionic polymers.

于另一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及至少一种天然及/或合成之高效甜味剂与至少一种改良甜味之蛋白质水解产物添加剂，该蛋白质水解产物添加剂系选自下列族群：牛血清白蛋白(BSA)、乳清蛋白(包括其馏分或浓缩物，诸如：90％即溶乳清蛋白分离物、34％乳清蛋白、50％水解之乳清蛋白及80％乳清蛋白浓缩物)、可溶性米蛋白、大豆蛋白、蛋白质分离物、蛋白质水解产物、蛋白质水解产物之反应产物、糖蛋白及/或含氨基酸(例如：甘氨酸、丙氨酸、丝氨酸、苏氨酸、茶氨酸、天门冬酰胺、谷氨酰胺、精氨酸、缬氨酸、异亮氨酸、亮氨酸、正缬氨酸、甲硫氨酸、脯氨酸、酪氨酸、羟基脯氨酸或此类物)之蛋白聚醣。In another embodiment, the functional sweetener composition provided by the present invention comprises at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener and at least one sweet taste-improving protein hydrolyzate Additive, the protein hydrolyzate additive is selected from the following groups: bovine serum albumin (BSA), whey protein (including fractions or concentrates thereof, such as: 90% instant whey protein isolate, 34% whey protein, 50% hydrolyzed whey protein and 80% whey protein concentrate), soluble rice protein, soy protein, protein isolate, protein hydrolyzate, reaction product of protein hydrolyzate, glycoprotein and/or containing amino acid (eg: glycine , alanine, serine, threonine, theanine, asparagine, glutamine, arginine, valine, isoleucine, leucine, norvaline, methionine, proline, tyrosine, hydroxyproline or the like) proteoglycans.

于另一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及至少一种天然及/或合成之高效甜味剂与至少一种改良甜味之表面活性剂添加剂，该表面活性剂添加剂系选自下列族群：聚山梨醇酯(如：聚氧化乙烯山梨糖醇酐一油酸酯(聚山梨醇酯80)、聚山梨醇酯20、聚山梨醇酯60)、十二烷基苯磺酸钠、二辛基硫代琥珀酸酯或二辛基硫代琥珀酸钠、十二烷基硫酸钠、氯化鲸蜡基吡啶、溴化十六烷基三甲铵、胆酸钠、氨甲酰、氯化胆碱、甘胆酸钠、牛胆酸钠、牛磺脱氧胆酸钠、月桂精氨酸酯(lauric arginate)、硬脂酰乳酰乳酸钠、卵磷脂、蔗糖油酸酯、蔗糖硬脂酸酯、蔗糖棕榈酸酯、蔗糖月桂酸酯及其它乳化剂或此类物。In another embodiment, the functional sweetener composition provided by the present invention comprises at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener and at least one surfactant for improving sweet taste Additive, the surfactant additive is selected from the following groups: polysorbate (such as: polyoxyethylene sorbitan monooleate (polysorbate 80),polysorbate 20, polysorbate 60 ), sodium dodecylbenzenesulfonate, dioctyl sulfosuccinate or sodium dioctyl sulfosuccinate, sodium lauryl sulfate, cetylpyridinium chloride, cetyltrimethyl bromide Ammonium, sodium cholate, carbamyl, choline chloride, sodium glycocholate, sodium taurocholate, sodium taurodeoxycholate, lauric arginate, sodium stearoyl lactylate, egg Phospholipids, sucrose oleate, sucrose stearate, sucrose palmitate, sucrose laurate and other emulsifiers or the like.

在于另一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及至少一种天然及/或合成之高效甜味剂与至少一种改良甜味之类黄酮添加剂，该类黄酮添加剂系选自下列族群：儿茶素、多酚、芸香苷、新橙皮苷(neohesperidin)、柚苷、新橙皮苷二氢查尔酮(neohesperidin dihydrochalcone)或此类物。In another embodiment, the functional sweetener composition provided by the present invention comprises at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener and at least one sweet taste-improving flavonoid additive , the flavonoid additive is selected from the following groups: catechin, polyphenol, rutin, neohesperidin (neohesperidin), naringin, neohesperidin dihydrochalcone (neohesperidin dihydrochalcone) or the like.

于另一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及至少一种天然及/或合成之高效甜味剂与乙醇。In another embodiment, the functional sweetener composition provided by the present invention comprises at least one functional ingredient, at least one natural and/or synthetic high-potency sweetener and ethanol.

于另一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及至少一种天然及/或合成之高效甜味剂与至少一种改良甜味之涩味化合物添加剂，该涩味化合物添加剂系选自下列族群：鞣酸、氯化铕(EuCl₃)、氯化钆(GdCl₃)、氯化铽(TbCl₃)、明矾、鞣酸及多酚(如：茶多酚)。In another embodiment, the functional sweetener composition provided by the present invention comprises at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener and at least one astringent compound for improving sweet taste Additive, the astringent compound additive is selected from the following groups: tannin, europium chloride (EuCl₃ ), gadolinium chloride (GdCl₃ ), terbium chloride (TbCl₃ ), alum, tannin and polyphenols (such as: tea polyphenols).

于另一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及至少一种天然及/或合成之高效甜味剂与至少一种改良甜味之无机盐添加剂，该无机盐添加剂系选自下列族群：氯化钠、氯化钾、磷酸二氢钠、硫酸钠、柠檬酸钾、氯化铕(EuCl₃)、氯化钆(GdCl₃)、氯化铽(TbCl₃)、硫酸镁、磷酸镁、明矾、氯化镁、磷酸之一-、二-、三-碱式钠盐或钾盐、氢氯酸之盐类、碳酸钠、硫酸氢钠或碳酸氢钠。In another embodiment, the functional sweetener composition provided by the present invention comprises at least one functional ingredient, at least one natural and/or synthetic high-efficiency sweetener and at least one inorganic salt additive for improving sweet taste , the inorganic salt additive is selected from the following groups: sodium chloride, potassium chloride, sodium dihydrogen phosphate, sodium sulfate, potassium citrate, europium chloride (EuCl₃ ), gadolinium chloride (GdCl₃ ), terbium chloride (TbCl₃ ), magnesium sulfate, magnesium phosphate, alum, magnesium chloride, mono-, di-, tri-basic sodium or potassium salts of phosphoric acid, salts of hydrochloric acid, sodium carbonate, sodium bisulfate or sodium bicarbonate .

于另一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及至少一种天然及/或合成之高效甜味剂与至少一种改良甜味之有机盐添加剂，该有机盐添加剂系选自下列族群：氯化胆碱、葡糖酸钠盐、葡糖酸钾盐、胍盐酸盐(HCl)、阿米洛利(amiloride)盐酸盐(HCl)、葡糖胺盐酸盐(HCl)、谷氨酸单钠盐(MSG)、腺苷单磷酸盐、葡糖酸镁、酒石酸钾及酒石酸钠。In another embodiment, the functional sweetener composition provided by the present invention comprises at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener and at least one organic salt additive for improving sweet taste , the organic salt additive is selected from the following groups: choline chloride, sodium gluconate, potassium gluconate, guanidine hydrochloride (HCl), amiloride (amiloride) hydrochloride (HCl), Glucosamine Hydrochloride (HCl), Monosodium Glutamate (MSG), Adenosine Monophosphate, Magnesium Gluconate, Potassium and Sodium Tartrate.

于另一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及至少一种天然及/或合成之高效甜味剂与至少一种改良甜味之核苷酸添加剂、至少一种改良甜味之碳水化合物添加剂以及至少一种改良甜味之氨基酸添加剂；其中该至少一种核苷酸添加剂系选自下列族群：肌苷单磷酸(″IMP″)、鸟苷单磷酸(″GMP″)、腺苷单磷酸(″AMP″)、胞嘧啶单磷酸(CMP)、尿嘧啶单磷酸(UMP)、肌苷二磷酸、鸟苷二磷酸、腺苷二磷酸、胞嘧啶二磷酸、尿嘧啶二磷酸、肌苷三磷酸、鸟苷三磷酸、腺苷三磷酸、胞嘧啶三磷酸、尿嘧啶三磷酸，其核苷类、其核酸碱基或其盐类；其中该至少一种碳水化合物添加剂系选自下列族群：塔格糖、海藻糖、半乳糖、鼠李糖、环糊精(如：α-环糊精、β-环糊精及γ-环糊精)、麦芽糊精(包括：难消化之麦芽糊精，诸如：Fibersol-2^TM)、葡萄聚糖、蔗糖、葡萄糖、核酮糖、果糖、苏力糖、阿拉伯糖、木糖、异核糖、阿洛糖、右羟己糖、甘露糖、艾杜糖、乳糖、麦芽糖、转化糖、异海藻糖、新海藻糖、帕拉金糖或异麦芽酮糖、赤藓糖、脱氧核糖、异葡萄糖、艾杜糖、塔罗糖、赤藓酮糖、木酮糖、阿洛酮糖、松二糖、纤维二糖、淀粉果胶、葡糖胺、甘露糖胺、岩藻糖、葡萄糖醛酸、葡糖酸、葡糖酸内酯、脱氧D岩藻糖、半乳糖胺、甜菜寡醣、异麦芽寡醣(异麦芽糖、异麦芽三糖、潘糖，等)、木寡醣(木三糖、木二糖，等)、龙胆寡醣(龙胆二糖、龙胆三糖、龙胆四糖，等)、山梨糖、黑曲霉寡醣、帕拉金寡醣、岩藻糖、果寡醣(蔗果三糖、蔗果四糖，等)、麦芽四醇、麦芽三醇、麦芽寡醣(麦芽三糖、麦芽四糖、麦芽五糖、麦芽六糖、麦芽七糖，等)、乳酮糖、木蜜双糖、植物蜜糖、鼠李糖、核糖、异构物化之液态糖类(诸如：高果糖玉米/淀粉糖浆(如：HFCS55、HFCS42、HFCS90))、偶联糖、大豆寡醣、或葡萄糖浆；且其中该至少一种氨基酸添加剂系选自下列族群：天门冬氨酸、精氨酸、甘氨酸、谷氨酸、脯氨酸、苏氨酸、茶氨酸、半胱氨酸、胱氨酸、丙氨酸、缬氨酸、酪氨酸、亮氨酸、异亮氨酸、天门冬酰胺、丝氨酸、赖氨酸、组氨酸、鸟氨酸、甲硫氨酸、肉毒碱、氨基丁酸(α-、β-及γ-异构物)、谷氨酰胺、羟基脯氨酸、牛胆质、正缬氨酸、肌氨酸或其盐类。In another embodiment, the functional sweetener composition provided by the present invention comprises at least one functional ingredient, at least one natural and/or synthetic high-potency sweetener and at least one sweet taste-improving nucleotide Additives, at least one sweet taste improving carbohydrate additive and at least one sweet taste improving amino acid additive; wherein the at least one nucleotide additive is selected from the following group: inosine monophosphate ("IMP"), guanosine monophosphate ("GMP"), adenosine monophosphate ("AMP"), cytosine monophosphate (CMP), uracil monophosphate (UMP), inosine diphosphate, guanosine diphosphate, adenosine diphosphate, cytosine Pyrimidine diphosphate, uracil diphosphate, inosine triphosphate, guanosine triphosphate, adenosine triphosphate, cytosine triphosphate, uracil triphosphate, their nucleosides, their nucleic acid bases or their salts; At least one carbohydrate additive is selected from the following group: tagatose, trehalose, galactose, rhamnose, cyclodextrins (such as: α-cyclodextrin, β-cyclodextrin and γ-cyclodextrin) , maltodextrin (including: indigestible maltodextrin, such as: Fibersol-2^TM ), dextran, sucrose, glucose, ribulose, fructose, thulose, arabinose, xylose, isoribose, arabinose Lulose, dextrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose or isomaltulose, erythrose, deoxyribose, isoglucose, Idose, talose, erythrulose, xylulose, psicose, turanose, cellobiose, starch pectin, glucosamine, mannosamine, fucose, glucuronic acid, Gluconic acid, gluconolactone, deoxy D-fucose, galactosamine, beet oligosaccharides, isomaltooligosaccharides (isomaltose, isomaltotriose, panose, etc.), xylooligosaccharides (xylotriose , xylobiose, etc.), gentiooligosaccharides (gentiobiose, gentiotriose, gentiotetraose, etc.), sorbose, Aspergillus niger oligosaccharides, palatin oligosaccharides, fucose, fructose Oligosaccharides (kestose, kestose, etc.), maltotetral, maltotriol, maltooligosaccharides (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose, etc.) , lactulose, cajabiose, plant honey, rhamnose, ribose, isomerized liquid sugars (such as: high fructose corn/starch syrup (such as: HFCS55, HFCS42, HFCS90)), coupled sugars , soybean oligosaccharides, or glucose syrup; and wherein the at least one amino acid additive is selected from the following groups: aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, Cysteine, Cystine, Alanine, Valine, Tyrosine, Leucine, Isoleucine, Asparagine, Serine, Lysine, Histidine, Ornithine, Methylthio Amino acid, carnitine, GABA (α-, β- and γ-isomers), glutamine, hydroxyproline, bovine gallin, norvaline, sarcosine or their salts.

于另一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及至少一种天然及/或合成之高效甜味剂与至少一种改良甜味之核苷酸添加剂以及至少一种改良甜味之碳水化合物添加剂；其中该至少一种核苷酸添加剂系选自下列族群：肌苷单磷酸(″IMP″)、鸟苷单磷酸(″GMP″)、腺苷单磷酸(″AMP″)、胞嘧啶单磷酸(CMP)、尿嘧啶单磷酸(UMP)、肌苷二磷酸、鸟苷二磷酸、腺苷二磷酸、胞嘧啶二磷酸、尿嘧啶二磷酸、肌苷三磷酸、鸟苷三磷酸、腺苷三磷酸、胞嘧啶三磷酸、尿嘧啶三磷酸，其核苷类、其核酸碱基或其盐类；且其中该至少一种碳水化合物添加剂系选自下列族群：塔格糖、海藻糖、半乳糖、鼠李糖、环糊精(如：α-环糊精、β-环糊精及γ-环糊精)、麦芽糊精(包括：难消化之麦芽糊精，诸如：Fibersol-2^TM)、葡萄聚糖、蔗糖、葡萄糖、核酮糖、果糖、苏力糖、阿拉伯糖、木糖、异核糖、阿洛糖、右羟己糖、甘露糖、艾杜糖、乳糖、麦芽糖、转化糖、异海藻糖、新海藻糖、帕拉金糖或异麦芽酮糖、赤藓糖、脱氧核糖、异葡萄糖、艾杜糖、塔罗糖、赤藓酮糖、木酮糖、阿洛酮糖、松二糖、纤维二糖、淀粉果胶、葡糖胺、甘露糖胺、岩藻糖、葡萄糖醛酸、葡糖酸、葡糖酸内酯、脱氧D岩藻糖、半乳糖胺、甜菜寡醣、异麦芽寡醣(异麦芽糖、异麦芽三糖、潘糖，等)、木寡醣(木三糖、木二糖，等)、龙胆寡醣(龙胆二糖、龙胆三糖、龙胆四糖，等)、山梨糖、黑曲霉寡醣、帕拉金寡醣、岩藻糖、果寡醣(蔗果三糖、蔗果四糖，等)、麦芽四醇、麦芽三醇、麦芽寡醣(麦芽三糖、麦芽四糖、麦芽五糖、麦芽六糖、麦芽七糖，等)、乳酮糖、木蜜双糖、植物蜜糖、鼠李糖、核糖、异构物化之液态糖类(诸如：高果糖玉米/淀粉糖浆(如：HFCS55、HFCS42、HFCS90))、偶联糖、大豆寡醣、或葡萄糖浆。In another embodiment, the functional sweetener composition provided by the present invention comprises at least one functional ingredient, at least one natural and/or synthetic high-potency sweetener and at least one sweet taste-improving nucleotide Additives and at least one sweet taste improving carbohydrate additive; wherein the at least one nucleotide additive is selected from the following group: inosine monophosphate ("IMP"), guanosine monophosphate ("GMP"), adenosine Monophosphate ("AMP"), Cytosine Monophosphate (CMP), Uracil Monophosphate (UMP), Inosine Diphosphate, Guanosine Diphosphate, Adenosine Diphosphate, Cytosine Diphosphate, Uracil Diphosphate, Inosine Glycoside triphosphate, guanosine triphosphate, adenosine triphosphate, cytosine triphosphate, uracil triphosphate, nucleosides thereof, nucleic acid bases thereof or salts thereof; and wherein the at least one carbohydrate additive is selected from The following groups: tagatose, trehalose, galactose, rhamnose, cyclodextrins (such as: α-cyclodextrin, β-cyclodextrin and γ-cyclodextrin), maltodextrin (including: indigestible Maltodextrin such as: Fibersol-2^TM ), dextran, sucrose, glucose, ribulose, fructose, thulose, arabinose, xylose, isoribose, allose, dextrose, mannose Sugar, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose or isomaltulose, erythrose, deoxyribose, isoglucose, idose, talose, erythrose Thululose, xylulose, psicose, turanose, cellobiose, starch pectin, glucosamine, mannosamine, fucose, glucuronic acid, gluconic acid, gluconolactone , deoxy D-fucose, galactosamine, beet oligosaccharides, isomaltooligosaccharides (isomaltose, isomaltotriose, panose, etc.), xylooligosaccharides (xylotriose, xylobiose, etc.), dragon Choleoligosaccharides (gentiobiose, gentiotriose, gentiotetraose, etc.), sorbose, Aspergillus niger oligosaccharides, palatin oligosaccharides, fucose, fructooligosaccharides (kestose, sucrose fructotetraose, etc.), maltotetraol, maltotriol, maltooligosaccharides (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose, etc.), lactulose, xylobiose , plant honey, rhamnose, ribose, isomerized liquid sugars (such as: high fructose corn/starch syrup (eg: HFCS55, HFCS42, HFCS90)), conjugated sugars, soybean oligosaccharides, or glucose syrup.

于另一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及至少一种天然及/或合成之高效甜味剂与至少一种改良甜味之核苷酸添加剂以及至少一种改良甜味之多元醇添加剂；其中该至少一种核苷酸添加剂系选自下列族群：肌苷单磷酸(″IMP″)、鸟苷单磷酸(″GMP″)、腺苷单磷酸(″AMP″)、胞嘧啶单磷酸(CMP)、尿嘧啶单磷酸(UMP)、肌苷二磷酸、鸟苷二磷酸、腺苷二磷酸、胞嘧啶二磷酸、尿嘧啶二磷酸、肌苷三磷酸、鸟苷三磷酸、腺苷三磷酸、胞嘧啶三磷酸、尿嘧啶三磷酸，其核苷类、其核酸碱基或其盐类；且其中该至少一种多元醇添加剂系选自下列族群：赤藓醇、麦芽糖醇、甘露糖醇、山梨糖醇、乳糖醇、木糖醇、肌醇、异麦芽糖、丙二醇、甘油(丙三醇)、苏糖醇、半乳糖醇、帕拉金糖、还原之异麦芽寡醣、还原之木寡醣、还原之龙胆寡醣、还原之麦芽糖浆或还原之葡萄糖浆。In another embodiment, the functional sweetener composition provided by the present invention comprises at least one functional ingredient, at least one natural and/or synthetic high-potency sweetener and at least one sweet taste-improving nucleotide Additives and at least one sweet taste-improving polyol additive; wherein the at least one nucleotide additive is selected from the group consisting of inosine monophosphate ("IMP"), guanosine monophosphate ("GMP"), adenosine Monophosphate ("AMP"), Cytosine Monophosphate (CMP), Uracil Monophosphate (UMP), Inosine Diphosphate, Guanosine Diphosphate, Adenosine Diphosphate, Cytosine Diphosphate, Uracil Diphosphate, Inosine Glycoside triphosphate, guanosine triphosphate, adenosine triphosphate, cytosine triphosphate, uracil triphosphate, nucleosides thereof, nucleic acid bases thereof or salts thereof; and wherein the at least one polyol additive is selected from The following groups: erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, inositol, isomalt, propylene glycol, glycerin (glycerol), threitol, galactitol, para Golden sugar, reduced isomaltooligosaccharide, reduced xylooligosaccharide, reduced gentiooligosaccharide, reduced maltose syrup or reduced glucose syrup.

于另一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及至少一种天然及/或合成之高效甜味剂与至少一种改良甜味之核苷酸添加剂以及至少一种改良甜味之氨基酸添加剂；其中该至少一种核苷酸添加剂系选自下列族群：肌苷单磷酸(″IMP″)、鸟苷单磷酸(″GMP″)、腺苷单磷酸(″AMP″)、胞嘧啶单磷酸(CMP)、尿嘧啶单磷酸(UMP)、肌苷二磷酸、鸟苷二磷酸、腺苷二磷酸、胞嘧啶二磷酸、尿嘧啶二磷酸、肌苷三磷酸、鸟苷三磷酸、腺苷三磷酸、胞嘧啶三磷酸、尿嘧啶三磷酸，其核苷类、其核酸碱基或其盐类；且其中该至少一种氨基酸添加剂系选自下列族群：天门冬氨酸、精氨酸、甘氨酸、谷氨酸、脯氨酸、苏氨酸、茶氨酸、半胱氨酸、胱氨酸、丙氨酸、缬氨酸、酪氨酸、亮氨酸、异亮氨酸、天门冬酰胺、丝氨酸、赖氨酸、组氨酸、鸟氨酸、甲硫氨酸、肉毒碱、氨基丁酸(α-、β-及γ-异构物)、谷氨酰胺、羟基脯氨酸、牛胆质、正缬氨酸、肌氨酸或其盐类。In another embodiment, the functional sweetener composition provided by the present invention comprises at least one functional ingredient, at least one natural and/or synthetic high-potency sweetener and at least one sweet taste-improving nucleotide Additives and at least one sweet taste-improving amino acid additive; wherein the at least one nucleotide additive is selected from the group consisting of inosine monophosphate ("IMP"), guanosine monophosphate ("GMP"), adenosine monophosphate Phosphate ("AMP"), Cytosine Monophosphate (CMP), Uracil Monophosphate (UMP), Inosine Diphosphate, Guanosine Diphosphate, Adenosine Diphosphate, Cytosine Diphosphate, Uracil Diphosphate, Inosine Triphosphate, guanosine triphosphate, adenosine triphosphate, cytosine triphosphate, uracil triphosphate, their nucleosides, their nucleic acid bases or their salts; and wherein the at least one amino acid additive is selected from the following groups : Aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine amino acid, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, GABA (α-, β- and γ-isomers ), glutamine, hydroxyproline, bovine gallin, norvaline, sarcosine or their salts.

于另一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及至少一种天然及/或合成之高效甜味剂与至少一种改良甜味之碳水化合物添加剂、至少一种改良甜味之多元醇添加剂以及至少一种改良甜味之氨基酸添加剂；其中该至少一种碳水化合物添加剂系选自下列族群：塔格糖、海藻糖、半乳糖、鼠李糖、环糊精(如：α-环糊精、β-环糊精及γ-环糊精)、麦芽糊精(包括：难消化之麦芽糊精，诸如：Fibersol-2^TM)、葡萄聚糖、蔗糖、葡萄糖、核酮糖、果糖、苏力糖、阿拉伯糖、木糖、异核糖、阿洛糖、右羟己糖、甘露糖、艾杜糖、乳糖、麦芽糖、转化糖、异海藻糖、新海藻糖、帕拉金糖或异麦芽酮糖、赤藓糖、脱氧核糖、异葡萄糖、艾杜糖、塔罗糖、赤藓酮糖、木酮糖、阿洛酮糖、松二糖、纤维二糖、淀粉果胶、葡糖胺、甘露糖胺、岩藻糖、葡萄糖醛酸、葡糖酸、葡糖酸内酯、脱氧D岩藻糖、半乳糖胺、甜菜寡醣、异麦芽寡醣(异麦芽糖、异麦芽三糖、潘糖，等)、木寡醣(木三糖、木二糖，等)、龙胆寡醣(龙胆二糖、龙胆三糖、龙胆四糖，等)、山梨糖、黑曲霉寡醣、帕拉金寡醣、岩藻糖、果寡醣(蔗果三糖、蔗果四糖，等)、麦芽四醇、麦芽三醇、麦芽寡醣(麦芽三糖、麦芽四糖、麦芽五糖、麦芽六糖、麦芽七糖，等)、乳酮糖、木蜜双糖、植物蜜糖、鼠李糖、核糖、异构物化之液态糖类(诸如：高果糖玉米/淀粉糖浆(如：HFCS55、HFCS42、HFCS90))、偶联糖、大豆寡醣、或葡萄糖浆；其中该至少一种多元醇添加剂系选自下列族群：赤藓醇、麦芽糖醇、甘露糖醇、山梨糖醇、乳糖醇、木糖醇、肌醇、异麦芽糖、丙二醇、甘油(丙三醇)、苏糖醇、半乳糖醇、帕拉金糖、还原之异麦芽寡醣、还原之木寡醣、还原之龙胆寡醣、还原之麦芽糖浆或还原之葡萄糖浆；且其中该至少一种氨基酸添加剂系选自下列族群：天门冬氨酸、精氨酸、甘氨酸、谷氨酸、脯氨酸、苏氨酸、茶氨酸、半胱氨酸、胱氨酸、丙氨酸、缬氨酸、酪氨酸、亮氨酸、异亮氨酸、天门冬酰胺、丝氨酸、赖氨酸、组氨酸、鸟氨酸、甲硫氨酸、肉毒碱、氨基丁酸(α-、β-及γ-异构物)、谷氨酰胺、羟基脯氨酸、牛胆质、正缬氨酸、肌氨酸或其盐类。In another embodiment, the functional sweetener composition provided by the present invention comprises at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener and at least one sweet taste-improving carbohydrate additive , at least one sweet taste improving polyol additive and at least one sweet taste improving amino acid additive; wherein the at least one carbohydrate additive is selected from the group consisting of tagatose, trehalose, galactose, rhamnose, Cyclodextrin (such as: α-cyclodextrin, β-cyclodextrin and γ-cyclodextrin), maltodextrin (including: indigestible maltodextrin, such as: Fibersol-2^TM ), dextran, Sucrose, glucose, ribulose, fructose, thulose, arabinose, xylose, isoribose, allose, dextrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, New trehalose, palatinose or isomaltulose, erythrose, deoxyribose, isoglucose, idose, talose, erythrulose, xylulose, psicose, turanose, Cellobiose, Starch Pectin, Glucosamine, Mannosamine, Fucose, Glucuronic Acid, Gluconic Acid, Gluconolactone, Deoxy D-Fucose, Galactosamine, Beet Oligosaccharide, Isomalt Oligosaccharides (isomaltose, isomaltotriose, panose, etc.), xylooligosaccharides (xylotriose, xylobiose, etc.), gentiooligosaccharides (gentiobiose, gentiotriose, gentioquat sugar, etc.), sorbose, Aspergillus niger oligosaccharides, palatin oligosaccharides, fucose, fructooligosaccharides (kestose, kestetose, etc.), maltotetraol, maltotriol, maltooligosaccharides Sugars (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose, etc.), lactulose, xylose, plant honey, rhamnose, ribose, isomerized liquid sugar class (such as: high fructose corn/starch syrup (such as: HFCS55, HFCS42, HFCS90)), coupling sugar, soybean oligosaccharides, or glucose syrup; wherein the at least one polyol additive is selected from the following group: erythritol , maltitol, mannitol, sorbitol, lactitol, xylitol, inositol, isomaltose, propylene glycol, glycerin (glycerol), threitol, galactitol, palatinose, reduced different Maltooligosaccharides, reduced xylooligosaccharides, reduced gentiooligosaccharides, reduced maltose syrup or reduced glucose syrup; and wherein the at least one amino acid additive is selected from the following groups: aspartic acid, arginine, Glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine, asparagine Amide, Serine, Lysine, Histidine, Ornithine, Methionine, Carnitine, GABA (α-, β- and γ-isomers), Glutamine, Hydroxyproline , bovine gall, norvaline, sarcosine or their salts.

于另一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及至少一种天然及/或合成之高效甜味剂与至少一种改良甜味之碳水化合物添加剂以及至少一种改良甜味之多元醇添加剂；其中该至少一种碳水化合物添加剂系选自下列族群：塔格糖、海藻糖、半乳糖、鼠李糖、环糊精(如：α-环糊精、β-环糊精及γ-环糊精)、麦芽糊精(包括：难消化之麦芽糊精，诸如：Fibersol-2^TM)、葡萄聚糖、蔗糖、葡萄糖、核酮糖、果糖、苏力糖、阿拉伯糖、木糖、异核糖、阿洛糖、右羟己糖、甘露糖、艾杜糖、乳糖、麦芽糖、转化糖、异海藻糖、新海藻糖、帕拉金糖或异麦芽酮糖、赤藓糖、脱氧核糖、异葡萄糖、艾杜糖、塔罗糖、赤藓酮糖、木酮糖、阿洛酮糖、松二糖、纤维二糖、淀粉果胶、葡糖胺、甘露糖胺、岩藻糖、葡萄糖醛酸、葡糖酸、葡糖酸内酯、脱氧D岩藻糖、半乳糖胺、甜菜寡醣、异麦芽寡醣(异麦芽糖、异麦芽三糖、潘糖，等)、木寡醣(木三糖、木二糖，等)、龙胆寡醣(龙胆二糖、龙胆三糖、龙胆四糖，等)、山梨糖、黑曲霉寡醣、帕拉金寡醣、岩藻糖、果寡醣(蔗果三糖、蔗果四糖，等)、麦芽四醇、麦芽三醇、麦芽寡醣(麦芽三糖、麦芽四糖、麦芽五糖、麦芽六糖、麦芽七糖，等)、乳酮糖、木蜜双糖、植物蜜糖、鼠李糖、核糖、异构物化之液态糖类(诸如：高果糖玉米/淀粉糖浆(如：HFCS55、HFCS42、HFCS90))、偶联糖、大豆寡醣、或葡萄糖浆；且其中该至少一种多元醇添加剂系选自下列族群：赤藓醇、麦芽糖醇、甘露糖醇、山梨糖醇、乳糖醇、木糖醇、肌醇、异麦芽糖、丙二醇、甘油(丙三醇)、苏糖醇、半乳糖醇、帕拉金糖、还原之异麦芽寡醣、还原之木寡醣、还原之龙胆寡醣、还原之麦芽糖浆或还原之葡萄糖浆。In another embodiment, the functional sweetener composition provided by the present invention comprises at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener and at least one sweet taste-improving carbohydrate additive And at least one polyol additive for improving sweetness; wherein the at least one carbohydrate additive is selected from the following groups: tagatose, trehalose, galactose, rhamnose, cyclodextrin (such as: α-cyclodextrin Ethin, β-cyclodextrin and γ-cyclodextrin), maltodextrin (including: indigestible maltodextrin, such as: Fibersol-2^TM ), dextran, sucrose, glucose, ribulose, fructose, Thulose, Arabinose, Xylose, Isoribose, Allose, Dextrose, Mannose, Idose, Lactose, Maltose, Invert Sugar, Isotrehalose, Neotrehalose, Palatinose or Iso Maltulose, erythrose, deoxyribose, isoglucose, idose, talose, erythrulose, xylulose, allulose, turanose, cellobiose, starch pectin, glucose Amine, mannosamine, fucose, glucuronic acid, gluconic acid, gluconolactone, deoxy D-fucose, galactosamine, beet oligosaccharide, isomaltooligosaccharide (isomaltose, isomaltotriose , panose, etc.), xylooligosaccharides (xylotriose, xylobiose, etc.), gentiooligosaccharides (gentiobiose, gentiotriose, gentiotetraose, etc.), sorbose, Aspergillus niger Oligosaccharides, palatin oligosaccharides, fucose, fructooligosaccharides (kestose, kestetose, etc.), maltotetraol, maltotriol, maltooligosaccharides (maltotriose, maltotetraose, Maltopentaose, maltohexaose, maltoheptaose, etc.), lactulose, xylobiose, plant honey, rhamnose, ribose, isomerized liquid sugars (such as: high fructose corn/starch syrup (such as: HFCS55, HFCS42, HFCS90)), coupling sugar, soybean oligosaccharide, or glucose syrup; and wherein the at least one polyol additive is selected from the following groups: erythritol, maltitol, mannitol, sorbitol Sugar alcohol, lactitol, xylitol, inositol, isomaltose, propylene glycol, glycerol (glycerol), threitol, galactitol, palatinose, reduced isomaltooligosaccharide, reduced xylooligosaccharide . Reduced gentiooligosaccharides, reduced maltose syrup or reduced glucose syrup.

于另一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及至少一种天然及/或合成之高效甜味剂与至少一种改良甜味之碳水化合物添加剂以及至少一种改良甜味之氨基酸添加剂；其中该至少一种碳水化合物添加剂系选自下列族群：塔格糖、海藻糖、半乳糖、鼠李糖、环糊精(如：α-环糊精、β-环糊精及γ-环糊精)、麦芽糊精(包括：难消化之麦芽糊精，诸如：Fibersol-2^TM)、葡萄聚糖、蔗糖、葡萄糖、核酮糖、果糖、苏力糖、阿拉伯糖、木糖、异核糖、阿洛糖、右羟己糖、甘露糖、艾杜糖、乳糖、麦芽糖、转化糖、异海藻糖、新海藻糖、帕拉金糖或异麦芽酮糖、赤藓糖、脱氧核糖、异葡萄糖、艾杜糖、塔罗糖、赤藓酮糖、木酮糖、阿洛酮糖、松二糖、纤维二糖、淀粉果胶、葡糖胺、甘露糖胺、岩藻糖、葡萄糖醛酸、葡糖酸、葡糖酸内酯、脱氧D岩藻糖、半乳糖胺、甜菜寡醣、异麦芽寡醣(异麦芽糖、异麦芽三糖、潘糖，等)、木寡醣(木三糖、木二糖，等)、龙胆寡醣(龙胆二糖、龙胆三糖、龙胆四糖，等)、山梨糖、黑曲霉寡醣、帕拉金寡醣、岩藻糖、果寡醣(蔗果三糖、蔗果四糖，等)、麦芽四醇、麦芽三醇、麦芽寡醣(麦芽三糖、麦芽四糖、麦芽五糖、麦芽六糖、麦芽七糖，等)、乳酮糖、木蜜双糖、植物蜜糖、鼠李糖、核糖、异构物化之液态糖类(诸如：高果糖玉米/淀粉糖浆(如：HFCS55、HFCS42、HFCS90))、偶联糖、大豆寡醣、或葡萄糖浆；且其中该至少一种氨基酸添加剂系选自下列族群：天门冬氨酸、精氨酸、甘氨酸、谷氨酸、脯氨酸、苏氨酸、茶氨酸、半胱氨酸、胱氨酸、丙氨酸、缬氨酸、酪氨酸、亮氨酸、异亮氨酸、天门冬酰胺、丝氨酸、赖氨酸、组氨酸、鸟氨酸、甲硫氨酸、肉毒碱、氨基丁酸(α-、β-及γ-异构物)、谷氨酰胺、羟基脯氨酸、牛胆质、正缬氨酸、肌氨酸或其盐类。In another embodiment, the functional sweetener composition provided by the present invention comprises at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener and at least one sweet taste-improving carbohydrate additive And at least one amino acid additive for improving sweetness; wherein the at least one carbohydrate additive is selected from the following groups: tagatose, trehalose, galactose, rhamnose, cyclodextrin (such as: α-cyclodextrin , β-cyclodextrin and γ-cyclodextrin), maltodextrin (including: indigestible maltodextrin, such as: Fibersol-2^TM ), dextran, sucrose, glucose, ribulose, fructose, su Lactose, Arabinose, Xylose, Isoribose, Allose, Dextrose, Mannose, Idose, Lactose, Maltose, Invert Sugar, Isotrehalose, Neotrehalose, Palatinose or Isomalt Ketose, erythrose, deoxyribose, isoglucose, idose, talose, erythrulose, xylulose, allulose, turanose, cellobiose, starch pectin, glucosamine , mannosamine, fucose, glucuronic acid, gluconic acid, gluconolactone, deoxy D-fucose, galactosamine, beet oligosaccharides, isomaltooligosaccharides (isomaltose, isomaltotriose, Panose, etc.), xylooligosaccharides (xylotriose, xylobiose, etc.), gentiooligosaccharides (gentiobiose, gentiotriose, gentiotetraose, etc.), sorbose, Aspergillus niger oligosaccharides sugar, palatin oligosaccharides, fucose, fructooligosaccharides (kestose, kestetose, etc.), maltotetraol, maltotriol, maltooligosaccharides (maltotriose, maltotetraose, maltooligosaccharides Pentaose, maltohexaose, maltoheptaose, etc.), lactulose, xylose, plant honey, rhamnose, ribose, isomerized liquid sugars (such as: high fructose corn/starch syrup ( Such as: HFCS55, HFCS42, HFCS90)), coupled sugars, soybean oligosaccharides, or glucose syrup; and wherein the at least one amino acid additive is selected from the following groups: aspartic acid, arginine, glycine, glutamic acid , proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine, asparagine, serine, lysine Amino acid, histidine, ornithine, methionine, carnitine, GABA (α-, β- and γ-isomers), glutamine, hydroxyproline, bovine bile, Norvaline, sarcosine or their salts.

于另一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及至少一种天然及/或合成之高效甜味剂与至少一种改良甜味之多元醇添加剂以及至少一种改良甜味之氨基酸添加剂；其中该至少一种多元醇添加剂系选自下列族群：赤藓醇、麦芽糖醇、甘露糖醇、山梨糖醇、乳糖醇、木糖醇、肌醇、异麦芽糖、丙二醇、甘油(丙三醇)、苏糖醇、半乳糖醇、帕拉金糖、还原之异麦芽寡醣、还原之木寡醣、还原之龙胆寡醣、还原之麦芽糖浆或还原之葡萄糖浆；且其中该至少一种氨基酸添加剂系选自下列族群：天门冬氨酸、精氨酸、甘氨酸、谷氨酸、脯氨酸、苏氨酸、茶氨酸、半胱氨酸、胱氨酸、丙氨酸、缬氨酸、酪氨酸、亮氨酸、异亮氨酸、天门冬酰胺、丝氨酸、赖氨酸、组氨酸、鸟氨酸、甲硫氨酸、肉毒碱、氨基丁酸(α-、β-及γ-异构物)、谷氨酰胺、羟基脯氨酸、牛胆质、正缬氨酸、肌氨酸或其盐类。In another embodiment, the functional sweetener composition provided by the present invention comprises at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener and at least one sweet taste-improving polyol additive and at least one amino acid additive for improving sweetness; wherein the at least one polyol additive is selected from the following groups: erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, inositol, Isomaltose, Propylene Glycol, Glycerin (Glycerol), Threitol, Galactitol, Palatinose, Reduced Isomaltose, Reduced Xylooligosaccharide, Reduced Gentiooligosaccharide, Reduced Maltose Syrup or Reduced glucose syrup; and wherein the at least one amino acid additive is selected from the following groups: aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine , cystine, alanine, valine, tyrosine, leucine, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, meat Toxic alkaloids, GABA (α-, β- and γ-isomers), glutamine, hydroxyproline, bovine gallin, norvaline, sarcosine or their salts.

于另一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及至少一种天然及/或合成之高效甜味剂与至少一种改良甜味之多元醇添加剂以及至少一种改良甜味之无机盐添加剂；其中该至少一种多元醇添加剂系选自下列族群：赤藓醇、麦芽糖醇、甘露糖醇、山梨糖醇、乳糖醇、木糖醇、肌醇、异麦芽糖、丙二醇、甘油(丙三醇)、苏糖醇、半乳糖醇、帕拉金糖、还原之异麦芽寡醣、还原之木寡醣、还原之龙胆寡醣、还原之麦芽糖浆或还原之葡萄糖浆；且其中该至少一种无机盐添加剂系选自下列族群：氯化钠、氯化钾、磷酸二氢钠、硫酸钠、柠檬酸钾、氯化铕(EuCl₃)、氯化钆(GdCl₃)、氯化铽(TbCl₃)、硫酸镁、磷酸镁、明矾、氯化镁、磷酸之一-、二-、三-碱式钠盐或钾盐、氢氯酸之盐类、碳酸钠、硫酸氢钠或碳酸氢钠。In another embodiment, the functional sweetener composition provided by the present invention comprises at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener and at least one sweet taste-improving polyol additive And at least one inorganic salt additive for improving sweetness; wherein the at least one polyol additive is selected from the following groups: erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, inositol , Isomaltose, Propylene Glycol, Glycerin (Glycerol), Threitol, Galactitol, Palatinose, Reduced Isomaltose, Reduced Xylooligosaccharide, Reduced Gentiooligosaccharide, Reduced Maltose Syrup or reduced glucose syrup; and wherein the at least one inorganic salt additive is selected from the following groups: sodium chloride, potassium chloride, sodium dihydrogen phosphate, sodium sulfate, potassium citrate, europium chloride (EuCl₃ ), chlorine Gadolinium chloride (GdCl₃ ), terbium chloride (TbCl₃ ), magnesium sulfate, magnesium phosphate, alum, magnesium chloride, one-, two-, three-basic sodium or potassium salts of phosphoric acid, salts of hydrochloric acid, Sodium Carbonate, Sodium Bisulfate, or Sodium Bicarbonate.

于另一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及至少一种天然及/或合成之高效甜味剂与至少一种改良甜味之碳水化合物添加剂以及至少一种改良甜味之无机盐添加剂；其中该至少一种碳水化合物添加剂系选自下列族群：塔格糖、海藻糖、半乳糖、鼠李糖、环糊精(如：α-环糊精、β-环糊精及γ-环糊精)、麦芽糊精(包括：难消化之麦芽糊精，诸如：Fibersol-2^TM)、葡萄聚糖、蔗糖、葡萄糖、核酮糖、果糖、苏力糖、阿拉伯糖、木糖、异核糖、阿洛糖、右羟己糖、甘露糖、艾杜糖、乳糖、麦芽糖、转化糖、异海藻糖、新海藻糖、帕拉金糖或异麦芽酮糖、赤藓糖、脱氧核糖、异葡萄糖、艾杜糖、塔罗糖、赤藓酮糖、木酮糖、阿洛酮糖、松二糖、纤维二糖、淀粉果胶、葡糖胺、甘露糖胺、岩藻糖、葡萄糖醛酸、葡糖酸、葡糖酸内酯、脱氧D岩藻糖、半乳糖胺、甜菜寡醣、异麦芽寡醣(异麦芽糖、异麦芽三糖、潘糖，等)、木寡醣(木三糖、木二糖，等)、龙胆寡醣(龙胆二糖、龙胆三糖、龙胆四糖，等)、山梨糖、黑曲霉寡醣、帕拉金寡醣、岩藻糖、果寡醣(蔗果三糖、蔗果四糖，等)、麦芽四醇、麦芽三醇、麦芽寡醣(麦芽三糖、麦芽四糖、麦芽五糖、麦芽六糖、麦芽七糖，等)、乳酮糖、木蜜双糖、植物蜜糖、鼠李糖、核糖、异构物化之液态糖类(诸如：高果糖玉米/淀粉糖浆(如：HFCS55、HFCS42、HFCS90))、偶联糖、大豆寡醣、或葡萄糖浆；且其中该至少一种无机盐添加剂系选自下列族群：氯化钠、氯化钾、磷酸二氢钠、硫酸钠、柠檬酸钾、氯化铕(EuCl₃)、氯化钆(GdCl₃)、氯化铽(TbCl₃)、硫酸镁、磷酸镁、明矾、氯化镁、磷酸之一-、二-、三-碱式钠盐或钾盐、氢氯酸之盐类、碳酸钠、硫酸氢钠或碳酸氢钠。In another embodiment, the functional sweetener composition provided by the present invention comprises at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener and at least one sweet taste-improving carbohydrate additive And at least one inorganic salt additive for improving sweetness; wherein the at least one carbohydrate additive is selected from the following groups: tagatose, trehalose, galactose, rhamnose, cyclodextrin (such as: α-cyclodextrin Ethin, β-cyclodextrin and γ-cyclodextrin), maltodextrin (including: indigestible maltodextrin, such as: Fibersol-2^TM ), dextran, sucrose, glucose, ribulose, fructose, Thulose, Arabinose, Xylose, Isoribose, Allose, Dextrose, Mannose, Idose, Lactose, Maltose, Invert Sugar, Isotrehalose, Neotrehalose, Palatinose or Iso Maltulose, erythrose, deoxyribose, isoglucose, idose, talose, erythrulose, xylulose, allulose, turanose, cellobiose, starch pectin, glucose Amine, mannosamine, fucose, glucuronic acid, gluconic acid, gluconolactone, deoxy D-fucose, galactosamine, beet oligosaccharide, isomaltooligosaccharide (isomaltose, isomaltotriose , panose, etc.), xylooligosaccharides (xylotriose, xylobiose, etc.), gentiooligosaccharides (gentiobiose, gentiotriose, gentiotetraose, etc.), sorbose, Aspergillus niger Oligosaccharides, palatin oligosaccharides, fucose, fructooligosaccharides (kestose, kestetose, etc.), maltotetraol, maltotriol, maltooligosaccharides (maltotriose, maltotetraose, Maltopentaose, maltohexaose, maltoheptaose, etc.), lactulose, xylobiose, plant honey, rhamnose, ribose, isomerized liquid sugars (such as: high fructose corn/starch syrup (such as: HFCS55, HFCS42, HFCS90)), coupling sugar, soybean oligosaccharide, or glucose syrup; and wherein the at least one inorganic salt additive is selected from the following groups: sodium chloride, potassium chloride, sodium dihydrogen phosphate , sodium sulfate, potassium citrate, europium chloride (EuCl₃ ), gadolinium chloride (GdCl₃ ), terbium chloride (TbCl₃ ), magnesium sulfate, magnesium phosphate, alum, magnesium chloride, phosphoric acid one-, two-, Tri-basic sodium or potassium salts, salts of hydrochloric acid, sodium carbonate, sodium bisulfate or sodium bicarbonate.

于另一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及至少一种天然及/或合成之高效甜味剂与至少一种改良甜味之碳水化合物添加剂、至少一种改良甜味之氨基酸添加剂以及至少一种改良甜味之无机盐添加剂；其中该至少一种碳水化合物添加剂系选自下列族群：塔格糖、海藻糖、半乳糖、鼠李糖、环糊精(如：α-环糊精、β-环糊精及γ-环糊精)、麦芽糊精(包括：难消化之麦芽糊精，诸如：Fibersol-2^TM)、葡萄聚糖、蔗糖、葡萄糖、核酮糖、果糖、苏力糖、阿拉伯糖、木糖、异核糖、阿洛糖、右羟己糖、甘露糖、艾杜糖、乳糖、麦芽糖、转化糖、异海藻糖、新海藻糖、帕拉金糖或异麦芽酮糖、赤藓糖、脱氧核糖、异葡萄糖、艾杜糖、塔罗糖、赤藓酮糖、木酮糖、阿洛酮糖、松二糖、纤维二糖、淀粉果胶、葡糖胺、甘露糖胺、岩藻糖、葡萄糖醛酸、葡糖酸、葡糖酸内酯、脱氧D岩藻糖、半乳糖胺、甜菜寡醣、异麦芽寡醣(异麦芽糖、异麦芽三糖、潘糖，等)、木寡醣(木三糖、木二糖，等)、龙胆寡醣(龙胆二糖、龙胆三糖、龙胆四糖，等)、山梨糖、黑曲霉寡醣、帕拉金寡醣、岩藻糖、果寡醣(蔗果三糖、蔗果四糖，等)、麦芽四醇、麦芽三醇、麦芽寡醣(麦芽三糖、麦芽四糖、麦芽五糖、麦芽六糖、麦芽七糖，等)、乳酮糖、木蜜双糖、植物蜜糖、鼠李糖、核糖、异构物化之液态糖类(诸如：高果糖玉米/淀粉糖浆(如：HFCS55、HFCS42、HFCS90))、偶联糖、大豆寡醣、或葡萄糖浆；其中该至少一种氨基酸添加剂系选自下列族群：天门冬氨酸、精氨酸、甘氨酸、谷氨酸、脯氨酸、苏氨酸、茶氨酸、半胱氨酸、胱氨酸、丙氨酸、缬氨酸、酪氨酸、亮氨酸、异亮氨酸、天门冬酰胺、丝氨酸、赖氨酸、组氨酸、鸟氨酸、甲硫氨酸、肉毒碱、氨基丁酸(α-、β-及γ-异构物)、谷氨酰胺、羟基脯氨酸、牛胆质、正缬氨酸、肌氨酸或其盐类；且其中该至少一种无机盐添加剂系选自下列族群：氯化钠、氯化钾、磷酸二氢钠、硫酸钠、柠檬酸钾、氯化铕(EuCl₃)、氯化钆(GdCl₃)、氯化铽(TbCl₃)、硫酸镁、磷酸镁、明矾、氯化镁、磷酸之一-、二-、三-碱式钠盐或钾盐、氢氯酸之盐类、碳酸钠、硫酸氢钠或碳酸氢钠。In another embodiment, the functional sweetener composition provided by the present invention comprises at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener and at least one sweet taste-improving carbohydrate additive , at least one amino acid additive for improving sweet taste and at least one inorganic salt additive for improving sweet taste; wherein the at least one carbohydrate additive is selected from the following groups: tagatose, trehalose, galactose, rhamnose, Cyclodextrin (such as: α-cyclodextrin, β-cyclodextrin and γ-cyclodextrin), maltodextrin (including: indigestible maltodextrin, such as: Fibersol-2^TM ), dextran, Sucrose, glucose, ribulose, fructose, thulose, arabinose, xylose, isoribose, allose, dextrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, New trehalose, palatinose or isomaltulose, erythrose, deoxyribose, isoglucose, idose, talose, erythrulose, xylulose, psicose, turanose, Cellobiose, Starch Pectin, Glucosamine, Mannosamine, Fucose, Glucuronic Acid, Gluconic Acid, Gluconolactone, Deoxy D-Fucose, Galactosamine, Beet Oligosaccharide, Isomalt Oligosaccharides (isomaltose, isomaltotriose, panose, etc.), xylooligosaccharides (xylotriose, xylobiose, etc.), gentiooligosaccharides (gentiobiose, gentiotriose, gentioquat sugar, etc.), sorbose, Aspergillus niger oligosaccharides, palatin oligosaccharides, fucose, fructooligosaccharides (kestose, kestetose, etc.), maltotetraol, maltotriol, maltooligosaccharides Sugars (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose, etc.), lactulose, xylose, plant honey, rhamnose, ribose, isomerized liquid sugar (such as: high fructose corn/starch syrup (such as: HFCS55, HFCS42, HFCS90)), coupled sugars, soybean oligosaccharides, or glucose syrup; wherein the at least one amino acid additive is selected from the following group: aspartic acid , arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine Amino acid, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, GABA (α-, β- and γ-isomers), glutamine , hydroxyproline, bovine gall, norvaline, sarcosine or its salts; and wherein the at least one inorganic salt additive is selected from the following groups: sodium chloride, potassium chloride, sodium dihydrogen phosphate , sodium sulfate, potassium citrate, europium chloride (EuCl₃ ), gadolinium chloride (GdCl₃ ), terbium chloride (TbCl₃ ), magnesium sulfate, magnesium phosphate, alum, magnesium chloride, phosphoric acid one-, two-, Tri-basic sodium or potassium salts, salts of hydrochloric acid, sodium carbonate, sodium bisulfate or sodium bicarbonate.

于另一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及至少一种天然及/或合成之高效甜味剂与至少一种改良甜味之多元醇添加剂以及至少一种改良甜味之聚氨基酸添加剂；其中该至少一种多元醇添加剂系选自下列族群：赤藓醇、麦芽糖醇、甘露糖醇、山梨糖醇、乳糖醇、木糖醇、肌醇、异麦芽糖、丙二醇、甘油(丙三醇)、苏糖醇、半乳糖醇、帕拉金糖、还原之异麦芽寡醣、还原之木寡醣、还原之龙胆寡醣、还原之麦芽糖浆或还原之葡萄糖浆；且其中该至少一种聚氨基酸添加剂系选自下列族群：聚-L-天门冬氨酸、聚-L-赖氨酸(如：聚-L-α-赖氨酸或聚-L-ε-赖氨酸)、聚-L-鸟氨酸(如：聚-L-α-鸟氨酸或聚-L-ε-鸟氨酸)、聚-L-精氨酸及氨基酸类之其它聚合形式或其盐类。In another embodiment, the functional sweetener composition provided by the present invention comprises at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener and at least one sweet taste-improving polyol additive And at least one polyamino acid additive for improving sweetness; wherein the at least one polyol additive is selected from the following groups: erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, inositol , Isomaltose, Propylene Glycol, Glycerin (Glycerol), Threitol, Galactitol, Palatinose, Reduced Isomaltose, Reduced Xylooligosaccharide, Reduced Gentiooligosaccharide, Reduced Maltose Syrup or reduced glucose syrup; and wherein the at least one polyamino acid additive is selected from the following groups: poly-L-aspartic acid, poly-L-lysine (such as: poly-L-α-lysine or poly-L-ε-lysine), poly-L-ornithine (e.g. poly-L-α-ornithine or poly-L-ε-ornithine), poly-L-arginine and Other polymeric forms of amino acids or their salts.

于另一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及至少一种天然及/或合成之高效甜味剂与至少一种改良甜味之蛋白质或蛋白质水解产物添加剂以及至少一种改良甜味之无机盐添加剂；其中该至少一种改良甜味之蛋白质或蛋白质水解产物添加剂系选自下列族群：牛血清白蛋白(BSA)、乳清蛋白(包括其馏份或浓缩物，诸如：90％即溶乳清蛋白分离物、34％乳清蛋白、50％水解之乳清蛋白及80％乳清蛋白浓缩物)、可溶性米蛋白、大豆蛋白、蛋白质分离物、蛋白质水解产物、蛋白质水解产物之反应产物、糖蛋白及/或含氨基酸(例如：甘氨酸、丙氨酸、丝氨酸、苏氨酸、茶氨酸、天门冬酰胺、谷氨酰胺、精氨酸、缬氨酸、异亮氨酸、亮氨酸、正缬氨酸、甲硫氨酸、脯氨酸、酪氨酸、羟基脯氨酸或此类物)之蛋白聚醣、胶原蛋白(如：明胶)、部分水解之胶原蛋白(如：水解之鱼胶原蛋白)及胶原蛋白水解产物(如：猪胶原蛋白水解产物)；且其中该至少一种改良甜味之无机盐添加剂系选自下列族群：氯化钠、氯化钾、磷酸二氢钠、硫酸钠、柠檬酸钾、氯化铕(EuCl₃)、氯化钆(GdCl₃)、氯化铽(TbCl₃)、硫酸镁、磷酸镁、明矾、氯化镁、磷酸之一-、二-、三-碱式钠盐或钾盐、氢氯酸之盐类、碳酸钠、硫酸氢钠或碳酸氢钠。In another embodiment, the functional sweetener composition provided by the present invention comprises at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener and at least one sweet taste-improving protein or protein Hydrolyzate additive and at least one inorganic salt additive for improving sweet taste; wherein the at least one protein or protein hydrolyzate additive for improving sweet taste is selected from the following groups: bovine serum albumin (BSA), whey protein (including other Fractions or concentrates such as: 90% Instant Whey Protein Isolate, 34% Whey Protein, 50% Hydrolyzed Whey Protein and 80% Whey Protein Concentrate), Soluble Rice Protein, Soy Protein, Protein Isolate products, protein hydrolysates, reaction products of protein hydrolysates, glycoproteins and/or amino acids (eg glycine, alanine, serine, threonine, theanine, asparagine, glutamine, arginine , valine, isoleucine, leucine, norvaline, methionine, proline, tyrosine, hydroxyproline or the like) proteoglycans, collagen (such as : gelatin), partially hydrolyzed collagen (such as: hydrolyzed fish collagen) and collagen hydrolyzate (such as: pig collagen hydrolyzate); and wherein the at least one sweet taste-improving inorganic salt additive is selected from the following Groups: sodium chloride, potassium chloride, sodium dihydrogen phosphate, sodium sulfate, potassium citrate, europium chloride (EuCl₃ ), gadolinium chloride (GdCl₃ ), terbium chloride (TbCl₃ ), magnesium sulfate, phosphoric acid Magnesium, alum, magnesium chloride, mono-, di-, tri-basic sodium or potassium phosphoric acid salts, hydrochloric acid salts, sodium carbonate, sodium bisulfate or sodium bicarbonate.

于另一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分和莱鲍廸苷A与至少一种除了莱鲍廸苷A以外之天然及/或合成之高效甜味剂以及至少一种改良甜味之组成物。In another embodiment, the functional sweetener composition provided by the present invention comprises at least one functional ingredient and rebaudioside A and at least one natural and/or synthetic high-potency ingredient other than rebaudioside A A sweetener and at least one sweet taste improving composition.

于另一特定之具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及莱鲍廸苷A与至少一种合成之高效甜味剂，其中该至少一种合成之高效甜味剂系作为改良甜味之组成物。合适之改良甜味的合成甜味剂添加物之非限定实例包括：三氯蔗糖、醋磺内酯钾、阿斯巴甜、甜肽胺、糖精、新橙皮苷二氢查尔酮、环己基磺酰氨酸盐、纽甜、N-[N-[3-(3-羟基-4-甲氧苯基)丙基]-L-α-天门冬氨酰基]-L-苯基丙氨酸1-甲酯、N-[N-[3-(3-羟基-4-甲氧苯基)-3-甲基丁基]-L-α-天门冬氨酰基]-L-苯基丙氨酸1-甲酯、N-[N-[3-(3-甲氧基-4-羟苯基)丙基]-L-α-天门冬氨酰基]-L-苯基丙氨酸1-甲酯、其盐类，等。In another specific embodiment, the functional sweetener composition provided by the present invention comprises at least one functional ingredient and rebaudioside A and at least one synthetic high-potency sweetener, wherein the at least one synthetic The high-potency sweetener is used as a composition for improving sweet taste. Non-limiting examples of suitable sweet taste improving synthetic sweetener additives include: sucralose, acesulfame potassium, aspartame, glucosamine, saccharin, neohesperidin dihydrochalcone, cyclic Hexyl Sulfonyl Acid, Neotame, N-[N-[3-(3-Hydroxy-4-methoxyphenyl)propyl]-L-α-Aspartyl]-L-Phenylalanine Acid 1-methyl ester, N-[N-[3-(3-hydroxy-4-methoxyphenyl)-3-methylbutyl]-L-α-aspartyl]-L-phenylpropyl Amino acid 1-methyl ester, N-[N-[3-(3-methoxy-4-hydroxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine 1 - Methyl esters, their salts, etc.

于一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及甜味剂(包含：莱鲍廸苷-A(REBA)、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫纳甜、仙茅甜蛋白、三氯蔗糖、环己基磺酰氨酸盐、糖精、阿斯巴甜、醋磺内酯钾或其它盐类、或纽甜)与至少一种改良甜味之氨基酸添加剂以及至少一种改良甜味之多元醇添加剂。于一特定之具体例中，该至少一种改良甜味之氨基酸添加剂的存在量为组成物之约100ppm至约25,000ppm，且该至少一种改良甜味之多元醇添加剂的存在量为组成物之约400至约80,000ppm。在另一种更特定之具体例中，该至少一种改良甜味之氨基酸添加剂为甘氨酸或丙氨酸且该至少一种改良甜味之多元醇添加剂为赤藓醇。In a specific example, the functional sweetener composition provided by the present invention comprises at least one functional ingredient and a sweetener (including: rebaudioside-A (REBA), stevia, stevioside, mogroside IV, Mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, cyclamate, saccharin, aspartame, acesulfame potassium or other salts, or neotame ) and at least one sweet taste improving amino acid additive and at least one sweet taste improving polyol additive. In a specific embodiment, the at least one sweet taste improving amino acid additive is present in an amount of about 100 ppm to about 25,000 ppm of the composition, and the at least one sweet taste improving polyol additive is present in an amount of the composition From about 400 to about 80,000 ppm. In another more specific embodiment, the at least one sweet taste improving amino acid additive is glycine or alanine and the at least one sweet taste improving polyol additive is erythritol.

于一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及甜味剂(包含：莱鲍廸苷-A(REBA)、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫纳甜、仙茅甜蛋白、三氯蔗糖、糖精、环己基磺酰氨酸盐、阿斯巴甜、醋磺内酯钾或其它盐类、或纽甜)与至少一种改良甜味之氨基酸添加剂以及至少一种改良甜味之蛋白质或蛋白质水解产物添加剂。于一特定之具体例中，该至少一种改良甜味之氨基酸添加剂的存在量为组成物之约100至约25,000ppm且该至少一种改良甜味之蛋白质或蛋白质水解产物添加剂的存在量为组成物之约200ppm至约50,000ppm。于另一更特定之具体例中，该至少一种改良甜味之氨基酸添加剂为甘氨酸或赖氨酸，且该至少一种改良甜味之蛋白质或蛋白质水解产物添加剂为蛋白质、水解产物或含有甘氨酸、丙氨酸、丝氨酸、亮氨酸、缬氨酸、异亮氨酸、脯氨酸或苏氨酸之蛋白质水解产物的反应产物。In a specific example, the functional sweetener composition provided by the present invention comprises at least one functional ingredient and a sweetener (including: rebaudioside-A (REBA), stevia, stevioside, mogroside IV, Mogroside V, Monk Fruit Sweetener, Monatin, Curculigoline, Sucralose, Saccharin, Cyclohexylsulfonylate, Aspartame, Acesulfame Potassium or other salts, or Neotame ) and at least one sweet taste improving amino acid additive and at least one sweet taste improving protein or protein hydrolyzate additive. In a specific embodiment, the at least one sweet taste improving amino acid additive is present in an amount of about 100 to about 25,000 ppm of the composition and the at least one sweet taste improving protein or protein hydrolyzate additive is present in an amount of From about 200 ppm to about 50,000 ppm of the composition. In another more specific embodiment, the at least one amino acid additive for improving sweet taste is glycine or lysine, and the at least one protein or protein hydrolyzate additive for improving sweet taste is protein, hydrolyzate or glycine-containing , alanine, serine, leucine, valine, isoleucine, proline or threonine protein hydrolyzate reaction products.

于一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及甜味剂(包含：莱鲍廸苷-A(REBA)、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫纳甜、仙茅甜蛋白、三氯蔗糖、糖精、环己基磺酰氨酸盐、阿斯巴甜、醋磺内酯钾或其它盐类、或纽甜)与至少一种改良甜味之蛋白质或蛋白质水解产物添加剂以及至少一种改良甜味之多元醇添加剂。于一特定之具体例中，该至少一种改良甜味之蛋白质或蛋白质水解产物添加剂的存在量为组成物之约200ppm至约50,000ppm且该至少一种改良甜味之多元醇添加剂的存在量为组成物之约400至约80,000ppm。于一更特定之具体例中，该至少一种改良甜味之蛋白质或蛋白质水解产物添加剂为蛋白质、水解产物或含有甘氨酸、丙氨酸、丝氨酸、亮氨酸、缬氨酸、异亮氨酸、脯氨酸或苏氨酸之蛋白质水解产物的反应产物且该至少一种改良甜味之多元醇添加剂为赤藓醇。In a specific example, the functional sweetener composition provided by the present invention comprises at least one functional ingredient and a sweetener (including: rebaudioside-A (REBA), stevia, stevioside, mogroside IV, Mogroside V, Monk Fruit Sweetener, Monatin, Curculigoline, Sucralose, Saccharin, Cyclohexylsulfonylate, Aspartame, Acesulfame Potassium or other salts, or Neotame ) and at least one sweet taste improving protein or protein hydrolyzate additive and at least one sweet taste improving polyol additive. In a specific embodiment, the at least one sweet taste improving protein or protein hydrolyzate additive is present in an amount from about 200 ppm to about 50,000 ppm of the composition and the at least one sweet taste improving polyol additive is present in an amount From about 400 to about 80,000 ppm of the composition. In a more specific embodiment, the at least one sweet taste-improving protein or protein hydrolyzate additive is protein, hydrolyzate or contains glycine, alanine, serine, leucine, valine, isoleucine , proline or threonine and the at least one sweet taste improving polyol additive is erythritol.

于一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及甜味剂(包含：莱鲍廸苷-A(REBA)、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫纳甜、仙茅甜蛋白、三氯蔗糖、糖精、环己基磺酰氨酸盐、阿斯巴甜、醋磺内酯钾或其它盐类、或纽甜)与至少一种改良甜味之碳水化合物添加剂。于一特定之具体例中，该至少一种改良甜味之碳水化合物添加剂的存在量为组成物之约1,000至约100,000ppm。于一更特定之具体例中，该甜味剂组成物包含REBA和葡萄糖、蔗糖、HFCS或D-果糖，其存在量为组成物之约10,000至约80,000ppm。In a specific example, the functional sweetener composition provided by the present invention comprises at least one functional ingredient and a sweetener (including: rebaudioside-A (REBA), stevia, stevioside, mogroside IV, Mogroside V, Monk Fruit Sweetener, Monatin, Curculigoline, Sucralose, Saccharin, Cyclohexylsulfonylate, Aspartame, Acesulfame Potassium or other salts, or Neotame ) and at least one sweet taste improving carbohydrate additive. In a specific embodiment, the at least one sweet taste improving carbohydrate additive is present in an amount from about 1,000 to about 100,000 ppm of the composition. In a more specific embodiment, the sweetener composition comprises REBA and glucose, sucrose, HFCS or D-fructose present in an amount from about 10,000 to about 80,000 ppm of the composition.

于一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及甜味剂(包含：莱鲍廸苷-A(REBA)、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫纳甜、仙茅甜蛋白、三氯蔗糖、糖精、环己基磺酰氨酸盐、阿斯巴甜、醋磺内酯钾或其它盐类、或纽甜)与至少一种改良甜味之多元醇添加剂。于一特定之具体例中，该至少一种改良甜味之多元醇添加剂的存在量为组成物之约400至约80,000ppm。于另一特定之具体例中，该至少一种改良甜味之多元醇添加剂的存在量为组成物之约5,000至约60,000ppm。非限定实例包括至少一种机能性成分及甜味剂(包含：莱鲍廸苷-A(REBA)、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫纳甜、仙茅甜蛋白、三氯蔗糖、糖精、环己基磺酰氨酸盐、阿斯巴甜、醋磺内酯钾或其它盐类、或纽甜)与丙二醇、赤藓醇或其组合。In a specific example, the functional sweetener composition provided by the present invention comprises at least one functional ingredient and a sweetener (including: rebaudioside-A (REBA), stevia, stevioside, mogroside IV, Mogroside V, Monk Fruit Sweetener, Monatin, Curculigoline, Sucralose, Saccharin, Cyclohexylsulfonylate, Aspartame, Acesulfame Potassium or other salts, or Neotame ) and at least one sweet taste improving polyol additive. In a specific embodiment, the at least one sweet taste improving polyol additive is present in an amount from about 400 to about 80,000 ppm of the composition. In another specific embodiment, the at least one sweet taste improving polyol additive is present in an amount from about 5,000 to about 60,000 ppm of the composition. Non-limiting examples include at least one functional ingredient and a sweetener (including: rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, monk fruit sweetener, monatin, celery Maatin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts, or neotame) with propylene glycol, erythritol or combinations thereof.

于一具体例中，本发明提供之机能性甜味剂组成物包含莱鲍廸苷-A(REBA)(含至少50％之REBA于甜菊醇糖苷混合物中)与至少一种改良甜味之多元醇添加剂。较佳为，该至少一种改良甜味之多元醇添加剂包含赤藓醇。于一机能性甜味剂组成物之特定具体例中，莱鲍廸苷-A之存在量为总甜味剂组成物之约100至约3,000ppm且赤藓醇之存在量为约400至约80,000ppm。于另一机能性甜味剂组成物之具体例中，莱鲍廸苷-A之存在量为总甜味剂组成物之约100至约3,000ppm且该赤藓醇之存在量为约5000至约40,000ppm。再于另一机能性甜味剂组成物之具体例中，莱鲍廸苷-A之存在量为总甜味剂组成物之约100至约3,000ppm且该赤藓醇之存在量为约10,000至约35,000ppm。于机能性甜味剂组成物之另一特殊的具体例中，甜味剂组成物中所存有之莱鲍廸苷-A及赤藓醇的比例分别为约1∶4至约1∶800。再于另一机能性甜味剂组成物之特定具体例中，甜味剂组成物中所存有之莱鲍廸苷-A及赤藓醇的比例分别为约1∶20至约1∶600；更特别的为约1∶50至约1∶300；再更特别的为约1∶75至约1∶150。In one embodiment, the present invention provides a functional sweetener composition comprising rebaudioside-A (REBA) (containing at least 50% REBA in a mixture of steviol glycosides) and at least one sweet taste improving polysaccharide alcohol additives. Preferably, the at least one sweet taste improving polyol additive comprises erythritol. In a specific embodiment of a functional sweetener composition, rebaudioside-A is present in an amount from about 100 to about 3,000 ppm of the total sweetener composition and erythritol is present in an amount from about 400 to about 80,000ppm. In another embodiment of the functional sweetener composition, rebaudioside-A is present in an amount from about 100 to about 3,000 ppm of the total sweetener composition and the erythritol is present in an amount from about 5000 to about 3,000 ppm. About 40,000ppm. In yet another embodiment of the functional sweetener composition, rebaudioside-A is present in an amount of about 100 to about 3,000 ppm of the total sweetener composition and the erythritol is present in an amount of about 10,000 to about 35,000 ppm. In another specific embodiment of the functional sweetener composition, the ratios of rebaudioside-A and erythritol present in the sweetener composition are about 1:4 to about 1:800, respectively. In yet another specific example of the functional sweetener composition, the ratios of rebaudioside-A and erythritol present in the sweetener composition are about 1:20 to about 1:600; More specifically from about 1:50 to about 1:300; still more specifically from about 1:75 to about 1:150.

于另一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及甜味剂组成物(包含：莱鲍廸苷-A(REBA)、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫纳甜或仙茅甜蛋白)与至少一种改良甜味之合成的甜味剂添加物。于一特定之具体例中，该机能性甜味剂组成物包含至少一种机能性成分及含有莱鲍廸苷-A(REBA)之甜味剂与糖精或醋磺内酯钾或其它盐类(其存在量为该组成物之约10ppm至约100ppm)。In another specific example, the functional sweetener composition provided by the present invention includes at least one functional ingredient and a sweetener composition (including: rebaudioside-A (REBA), stevia, stevioside, Luo Han Guo saponin IV, mogroside V, Luo Han Guo sweetener, monatin or curcululin) and at least one sweet taste improving synthetic sweetener additive. In a specific embodiment, the functional sweetener composition comprises at least one functional ingredient and a sweetener containing rebaudioside-A (REBA) and saccharin or acesulfame potassium or other salts (present in an amount from about 10 ppm to about 100 ppm of the composition).

于一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及甜味剂(包含莱鲍廸苷-A(REBA)、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫纳甜、仙茅甜蛋白、三氯蔗糖、糖精、环己基磺酰氨酸盐、阿斯巴甜、醋磺内酯钾或其它盐类、或纽甜)与至少一种改良甜味之碳水化合物添加剂以及至少一种改良甜味之多元醇添加剂。于一特定之具体例中，该至少一种改良甜味之碳水化合物添加剂之存在量为组成物之约1,000至约100,000ppm且该至少一种改良甜味之多元醇添加剂的存在量为组成物之约400至约80,000ppm。非限定实例包括至少一种机能性成分及甜味剂(包含莱鲍廸苷-A(REBA)、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫纳甜、仙茅甜蛋白、三氯蔗糖、糖精、环己基磺酰氨酸盐、阿斯巴甜、醋磺内酯钾或其它盐类、或纽甜)与塔格糖、果糖或蔗糖以及赤藓醇。In a specific example, the functional sweetener composition provided by the present invention comprises at least one functional ingredient and a sweetener (including rebaudioside-A (REBA), stevia, stevioside, mogroside IV, Luo Han Guo Saponin V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts, or neotame) and at least one sweet taste improving carbohydrate additive and at least one sweet taste improving polyol additive. In a specific embodiment, the at least one sweet taste improving carbohydrate additive is present in an amount of about 1,000 to about 100,000 ppm of the composition and the at least one sweet taste improving polyol additive is present in an amount of the composition From about 400 to about 80,000 ppm. Non-limiting examples include at least one functional ingredient and a sweetener (comprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, monk fruit sweetener, monatin, curculigo Glycine, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts, or neotame) with tagatose, fructose or sucrose, and erythritol.

于一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及甜味剂(包含：莱鲍廸苷-A(REBA)、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫纳甜、仙茅甜蛋白、三氯蔗糖、糖精、环己基磺酰氨酸盐、阿斯巴甜、醋磺内酯钾或其它盐类、或纽甜)与至少一种改良甜味之无机盐添加剂。非限定实例包括至少一种机能性成分及甜味剂(包含莱鲍廸苷-A(REBA)、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫纳甜、仙茅甜蛋白、三氯蔗糖、糖精、环己基磺酰氨酸盐、阿斯巴甜、醋磺内酯钾或其它盐类、或纽甜)与NaCl、KCl、NaHSO₄·H₂O、NaH₂PO₄、MgSO₄、KAl(SO₄)₂(明矾)、磷酸镁、氯化镁、KCl及KH₂PO₄或这些化合物之其它组合物。特别令人满意之具体例包含至少一种机能性成分及甜味剂(包含莱鲍廸苷-A(REBA)、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫纳甜、仙茅甜蛋白、三氯蔗糖、糖精、环己基磺酰氨酸盐、阿斯巴甜、醋磺内酯钾或其它盐类、或纽甜)与无机盐添加剂之混合物，此无机盐添加剂系诸如钠、镁、钾及钙之氯化物、磷酸盐及硫酸盐(例如：氯化钠及氯化钾；磷酸钾及氯化钾；氯化钠及磷酸钠；磷酸钙及硫酸钙；氯化镁及磷酸镁；和磷酸钙、硫酸钙及硫酸钾)。In a specific example, the functional sweetener composition provided by the present invention comprises at least one functional ingredient and a sweetener (including: rebaudioside-A (REBA), stevia, stevioside, mogroside IV, Mogroside V, Monk Fruit Sweetener, Monatin, Curculigoline, Sucralose, Saccharin, Cyclohexylsulfonylate, Aspartame, Acesulfame Potassium or other salts, or Neotame ) and at least one sweet taste-improving inorganic salt additive. Non-limiting examples include at least one functional ingredient and a sweetener (comprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, monk fruit sweetener, monatin, curculigo sweet protein, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts, or neotame) with NaCl, KCl, NaHSO₄ ·H₂ O, NaH₂ PO₄ , MgSO₄ , KAl(SO₄ )₂ (alum), magnesium phosphate, magnesium chloride, KCl and KH₂ PO₄ or other combinations of these compounds. Particularly satisfactory embodiments comprise at least one functional ingredient and a sweetener (including rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, monk fruit sweetener, mona sweet, curculin, sucralose, saccharin, cyclohexylsulfonyl salt, aspartame, acesulfame potassium or other salts, or neotame) and inorganic salt additives, this inorganic salt Additives such as chlorides, phosphates and sulfates of sodium, magnesium, potassium and calcium (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; and calcium phosphate, calcium sulfate and potassium sulfate).

于一特定之具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及甜味剂(包含：阿斯巴甜、醋磺内酯钾或其它盐类及三氯蔗糖)与至少一种改良甜味之无机盐添加剂。于一特定之具体例中，该至少一种改良甜味之无机盐添加剂之存在量为组成物之约25至约5,000ppm。非限定实例包括至少一种机能性成分及甜味剂(包含：阿斯巴甜、醋磺内酯钾及三氯蔗糖)与氯化镁；至少一种机能性成分及甜味剂(包含：阿斯巴甜、醋磺内酯钾及三氯蔗糖)与硫酸镁；或至少一种机能性成分及甜味剂(包含：阿斯巴甜、醋磺内酯钾及三氯蔗糖)与硫酸镁及氯化钠。In a specific embodiment, the functional sweetener composition provided by the present invention comprises at least one functional ingredient and a sweetener (including: aspartame, acesulfame potassium or other salts and triclosan sucrose) and at least one inorganic salt additive for improving sweet taste. In a specific embodiment, the at least one sweet taste improving inorganic salt additive is present in an amount from about 25 to about 5,000 ppm of the composition. Non-limiting examples include at least one functional ingredient and sweetener (including: aspartame, acesulfame potassium, and sucralose) and magnesium chloride; at least one functional ingredient and sweetener (including: aspartame aspartame, acesulfame potassium and sucralose) and magnesium sulfate; or at least one functional ingredient and sweetener (including: aspartame, acesulfame potassium and sucralose) and magnesium sulfate and Sodium chloride.

于一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及甜味剂(包含：莱鲍廸苷-A(REBA)、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫纳甜、仙茅甜蛋白、三氯蔗糖、糖精、环己基磺酰氨酸盐、阿斯巴甜、醋磺内酯钾或其它盐类、或纽甜)与至少一种改良甜味之有机酸盐添加剂。非限定实例包括至少一种机能性成分及甜味剂(包含莱鲍廸苷-A(REBA)、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫纳甜、仙茅甜蛋白、三氯蔗糖、糖精、环己基磺酰氨酸盐、阿斯巴甜、醋磺内酯钾或其它盐类、或纽甜)与在柠檬酸盐缓冲液中之氯化胆碱、D-葡糖酸钠盐、胍盐酸盐(HCl)、D-葡糖胺盐酸盐(HCl)、阿米洛利盐酸盐(HCl)或其组合。In a specific example, the functional sweetener composition provided by the present invention comprises at least one functional ingredient and a sweetener (including: rebaudioside-A (REBA), stevia, stevioside, mogroside IV, Mogroside V, Monk Fruit Sweetener, Monatin, Curculigoline, Sucralose, Saccharin, Cyclohexylsulfonylate, Aspartame, Acesulfame Potassium or other salts, or Neotame ) and at least one sweet taste-improving organic acid salt additive. Non-limiting examples include at least one functional ingredient and a sweetener (comprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, monk fruit sweetener, monatin, curculigo Glycine, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts, or neotame) with choline chloride in citrate buffer, D-gluconate sodium salt, guanidine hydrochloride (HCl), D-glucosamine hydrochloride (HCl), amiloride hydrochloride (HCl), or a combination thereof.

于一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及甜味剂(包含莱鲍廸苷-A(REBA)、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫纳甜、仙茅甜蛋白、三氯蔗糖、糖精、环己基磺酰氨酸盐、阿斯巴甜、醋磺内酯钾或其它盐类、或纽甜)与至少一种改良甜味之有机酸添加剂。非限定实例包括至少一种机能性成分及甜味剂(包含莱鲍廸苷-A(REBA)、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫纳甜、仙茅甜蛋白、三氯蔗糖、糖精、环己基磺酰氨酸盐、阿斯巴甜、醋磺内酯钾或其它盐类、或纽甜)与反-丁烯二酸、苹果酸、酒石酸、柠檬酸、脂肪酸、抗坏血酸、鞣酸、琥珀酸、戊二酸或其组合。In a specific example, the functional sweetener composition provided by the present invention comprises at least one functional ingredient and a sweetener (including rebaudioside-A (REBA), stevia, stevioside, mogroside IV, Luo Han Guo Saponin V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts, or neotame) and at least one sweet taste improving organic acid additive. Non-limiting examples include at least one functional ingredient and a sweetener (comprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, monk fruit sweetener, monatin, curculigo Sweet protein, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts, or neotame) with fumaric acid, malic acid, tartaric acid, lemon acid, fatty acid, ascorbic acid, tannin, succinic acid, glutaric acid, or combinations thereof.

于一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及甜味剂(包含莱鲍廸苷-A(REBA)、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫纳甜、仙茅甜蛋白、三氯蔗糖、糖精、环己基磺酰氨酸盐、阿斯巴甜、醋磺内酯钾或其它盐类、或纽甜)与至少一种改良甜味之氨基酸添加剂。于一特定之具体例中，该至少一种改良甜味之氨基酸添加剂之存在量为组成物之约100至约25,000ppm。非限定实例包括至少一种机能性成分及甜味剂(包含莱鲍廸苷-A(REBA)、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫纳甜、仙茅甜蛋白、三氯蔗糖、糖精、环己基磺酰氨酸盐、阿斯巴甜、醋磺内酯钾或其它盐类、或纽甜)与甘氨酸、L-丙氨酸、L-丝氨酸、L-苏氨酸、β-丙氨酸、氨基丁酸(α-、β-或γ-异构物)、L-天门冬氨酸、L-谷氨酸、L-赖氨酸、甘氨酸及L-丙氨酸混合物、其盐衍生物或组合。In a specific example, the functional sweetener composition provided by the present invention comprises at least one functional ingredient and a sweetener (including rebaudioside-A (REBA), stevia, stevioside, mogroside IV, Luo Han Guo Saponin V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts, or neotame) and at least one sweet taste-improving amino acid additive. In a specific embodiment, the at least one sweet taste improving amino acid additive is present in an amount of about 100 to about 25,000 ppm of the composition. Non-limiting examples include at least one functional ingredient and a sweetener (comprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, monk fruit sweetener, monatin, curculigo Sweet protein, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts, or neotame) with glycine, L-alanine, L-serine, L -Threonine, β-alanine, GABA (α-, β- or γ-isomers), L-aspartic acid, L-glutamic acid, L-lysine, glycine and L - alanine mixtures, salt derivatives or combinations thereof.

于一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及甜味剂(包含莱鲍廸苷-A(REBA)、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫纳甜、仙茅甜蛋白、三氯蔗糖、糖精、环己基磺酰氨酸盐、阿斯巴甜、醋磺内酯钾或其它盐类、或纽甜)与至少一种改良甜味之表面活性剂添加物。非限定实例包括至少一种机能性成分及甜味剂(包含莱鲍廸苷-A(REBA)、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫纳甜、仙茅甜蛋白、三氯蔗糖、糖精、环己基磺酰氨酸盐、阿斯巴甜、醋磺内酯钾或其它盐类、或纽甜)与二辛基硫代琥珀酸钠、氯化鲸蜡基吡啶、溴化十六烷基三甲铵、蔗糖油酸化物、聚山梨醇酯20、聚山梨醇酯80、卵磷脂或其组合。In a specific example, the functional sweetener composition provided by the present invention comprises at least one functional ingredient and a sweetener (including rebaudioside-A (REBA), stevia, stevioside, mogroside IV, Luo Han Guo Saponin V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts, or neotame) with at least one sweet taste improving surfactant additive. Non-limiting examples include at least one functional ingredient and a sweetener (comprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, monk fruit sweetener, monatin, curculigo Sweet protein, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts, or neotame) with sodium dioctylsulfosuccinate, cetyl chloride pyridine, cetyltrimethylammonium bromide, sucrose oleate,polysorbate 20, polysorbate 80, lecithin, or combinations thereof.

于一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及甜味剂(包含：莱鲍廸苷-A(REBA)、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫纳甜、仙茅甜蛋白、三氯蔗糖、糖精、环己基磺酰氨酸盐、阿斯巴甜、醋磺内酯钾或其它盐类、或纽甜)与至少一种改良甜味之聚合物添加剂。非限定实例包括至少一种机能性成分及甜味剂(包含莱鲍廸苷-A(REBA)、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫纳甜、仙茅甜蛋白、三氯蔗糖、糖精、环己基磺酰氨酸盐、阿斯巴甜、醋磺内酯钾或其它盐类、或纽甜)与阳离子聚合物，诸如：聚乙烯亚胺、聚-L-赖氨酸(如：聚-L-α-赖氨酸或聚-L-ε-赖氨酸)、聚鸟氨酸(如：聚-L-α-鸟氨酸或聚-L-ε-鸟氨酸)、几丁聚糖或其组合。In a specific example, the functional sweetener composition provided by the present invention comprises at least one functional ingredient and a sweetener (including: rebaudioside-A (REBA), stevia, stevioside, mogroside IV, Mogroside V, Monk Fruit Sweetener, Monatin, Curculigoline, Sucralose, Saccharin, Cyclohexylsulfonylate, Aspartame, Acesulfame Potassium or other salts, or Neotame ) and at least one sweet taste improving polymer additive. Non-limiting examples include at least one functional ingredient and a sweetener (comprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, monk fruit sweetener, monatin, curculigo sweet protein, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts, or neotame) with cationic polymers such as polyethyleneimine, poly- L-lysine (e.g. poly-L-α-lysine or poly-L-ε-lysine), polyornithine (e.g. poly-L-α-ornithine or poly-L- ε-ornithine), chitosan, or combinations thereof.

于一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及甜味剂(包含：莱鲍廸苷-A(REBA)、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫纳甜、仙茅甜蛋白、三氯蔗糖、糖精、环己基磺酰氨酸盐、阿斯巴甜、醋磺内酯钾或其它盐类、或纽甜)与至少一种改良甜味之聚合物添加剂和至少一种改良甜味之多元醇添加剂。于一特定之具体例中，该至少一种改良甜味之聚合物添加剂之存在量为组成物之约30至约2,000ppm且该至少一种改良甜味之多元醇添加剂之存在量为组成物之约400至约80,000ppm。非限定实例包括至少一种机能性成分及甜味剂(包含：莱鲍廸苷-A(REBA)、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫纳甜、仙茅甜蛋白、三氯蔗糖、糖精、环己基磺酰氨酸盐、阿斯巴甜、醋磺内酯钾或其它盐类、或纽甜)与亲水胶体(诸如：金合欢塞伊耳胶)以及赤藓醇。In a specific example, the functional sweetener composition provided by the present invention comprises at least one functional ingredient and a sweetener (including: rebaudioside-A (REBA), stevia, stevioside, mogroside IV, Mogroside V, Monk Fruit Sweetener, Monatin, Curculigoline, Sucralose, Saccharin, Cyclohexylsulfonylate, Aspartame, Acesulfame Potassium or other salts, or Neotame ) with at least one sweet taste improving polymer additive and at least one sweet taste improving polyol additive. In a specific embodiment, the at least one sweet taste improving polymer additive is present in an amount of about 30 to about 2,000 ppm of the composition and the at least one sweet taste improving polyol additive is present in an amount of the composition From about 400 to about 80,000 ppm. Non-limiting examples include at least one functional ingredient and a sweetener (including: rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, monk fruit sweetener, monatin, celery Maatin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts, or neotame) and hydrocolloids (such as Acacia Seyle Gum ) and erythritol.

于一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及甜味剂(包含：莱鲍廸苷-A(REBA)、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫纳甜、仙茅甜蛋白、三氯蔗糖、糖精、环己基磺酰氨酸盐、阿斯巴甜、醋磺内酯钾或其它盐类、或纽甜)与至少一种改良甜味之蛋白质或蛋白质水解产物添加剂。非限定实例包括至少一种机能性成分及甜味剂(包含：莱鲍廸苷-A(REBA)、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫纳甜、仙茅甜蛋白、三氯蔗糖、糖精、环己基磺酰氨酸盐、阿斯巴甜、醋磺内酯钾或其它盐类、或纽甜)与牛血清白蛋白(BSA)、乳清蛋白或其组合。In a specific example, the functional sweetener composition provided by the present invention comprises at least one functional ingredient and a sweetener (including: rebaudioside-A (REBA), stevia, stevioside, mogroside IV, Mogroside V, Monk Fruit Sweetener, Monatin, Curculigoline, Sucralose, Saccharin, Cyclohexylsulfonylate, Aspartame, Acesulfame Potassium or other salts, or Neotame ) and at least one sweet taste improving protein or protein hydrolyzate additive. Non-limiting examples include at least one functional ingredient and a sweetener (including: rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, monk fruit sweetener, monatin, celery Maatin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts, or neotame) with bovine serum albumin (BSA), whey protein or its combination.

于一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及甜味剂(包含：莱鲍廸苷-A(REBA)、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫纳甜、仙茅甜蛋白、三氯蔗糖、糖精、环己基磺酰氨酸盐、阿斯巴甜、醋磺内酯钾或其它盐类、或纽甜)与至少一种改良甜味之氨基酸添加剂以及至少一种改良甜味之无机酸盐添加剂。于一特定之具体例中，该至少一种改良甜味之氨基酸添加剂之存在量为组成物之约100至约25,000ppm且该至少一种改良甜味之无机酸盐添加剂之存在量为组成物之约25至约5,000ppm。非限定实例包括至少一种机能性成分及甜味剂(包含：莱鲍廸苷-A(REBA)、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫纳甜、仙茅甜蛋白、三氯蔗糖、糖精、环己基磺酰氨酸盐、阿斯巴甜、醋磺内酯钾或其它盐类、或纽甜)与甘氨酸以及明矾；莱鲍廸苷-A(REBA)、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫纳甜、仙茅甜蛋白、三氯蔗糖、糖精、环己基磺酰氨酸盐、阿斯巴甜、醋磺内酯钾或其它盐类、或纽甜与甘氨酸以及氯化钾；莱鲍廸苷-A(REBA)、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫纳甜、仙茅甜蛋白、三氯蔗糖、糖精、环己基磺酰氨酸盐、阿斯巴甜、醋磺内酯钾或其它盐类、或纽甜与甘氨酸以及氯化钠；REBA与甘氨酸、磷酸二氢钾以及氯化钾；和莱鲍廸苷-A(REBA)、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫纳甜、仙茅甜蛋白、三氯蔗糖、糖精、环己基磺酰氨酸盐、阿斯巴甜、醋磺内酯钾或其它盐类、或纽甜与甘氨酸、氯化钠以及氯化钾。In a specific example, the functional sweetener composition provided by the present invention comprises at least one functional ingredient and a sweetener (including: rebaudioside-A (REBA), stevia, stevioside, mogroside IV, Mogroside V, Monk Fruit Sweetener, Monatin, Curculigoline, Sucralose, Saccharin, Cyclohexylsulfonylate, Aspartame, Acesulfame Potassium or other salts, or Neotame ) and at least one sweet taste improving amino acid additive and at least one sweet taste improving mineral acid salt additive. In a specific embodiment, the at least one sweet taste improving amino acid additive is present in an amount of about 100 to about 25,000 ppm of the composition and the at least one sweet taste improving mineral acid salt additive is present in an amount of From about 25 to about 5,000 ppm. Non-limiting examples include at least one functional ingredient and a sweetener (including: rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, monk fruit sweetener, monatin, celery Maatin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts, or neotame) with glycine and alum; rebaudioside-A (REBA ), stevia, stevioside, mogroside IV, mogroside V, monk fruit sweetener, monatin, curculin, sucralose, saccharin, cyclohexylsulfonyl amate, aspartame, vinegar sulfonate Potassium lactone or other salts, or neotame with glycine and potassium chloride; rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, monk fruit sweetener, monatin, Curculigoline, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts, or neotame with glycine and sodium chloride; REBA with glycine, diphosphate Potassium hydrogen and potassium chloride; and rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, monk fruit sweetener, monatin, curculin, sucralose, saccharin , cyclamate, aspartame, potassium acesulfame or other salts, or neotame and glycine, sodium chloride and potassium chloride.

于另一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及甜味剂(包含：莱鲍廸苷-A(REBA)、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫纳甜、仙茅甜蛋白、三氯蔗糖、糖精、环己基磺酰氨酸盐、阿斯巴甜、醋磺内酯钾或其它盐类、或纽甜)与至少一种改良甜味之碳水化合物添加剂及至少一种改良甜味之无机酸盐添加剂。于一特定之具体例中，该至少一种改良甜味之碳水化合物添加剂之存在量为组成物之约1,000ppm至约100,000ppm且该至少一种改良甜味之无机酸盐添加剂之存在量为约25ppm至约5,000ppm。非限定实例包括至少一种机能性成分及甜味剂(包含：莱鲍廸苷-A(REBA)、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫纳甜、仙茅甜蛋白、三氯蔗糖、糖精、环己基磺酰氨酸盐、阿斯巴甜、醋磺内酯钾或其它盐类、或纽甜)与果糖、蔗糖或葡萄糖以及明矾；至少一种机能性成分及甜味剂(包含：莱鲍廸苷-A(REBA)、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫纳甜、仙茅甜蛋白、三氯蔗糖、糖精、环己基磺酰氨酸盐、阿斯巴甜、醋磺内酯钾或其它盐类、或纽甜)与果糖、蔗糖或葡萄糖以及氯化钾；至少一种机能性成分及甜味剂(包含：莱鲍廸苷-A(REBA)、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫纳甜、仙茅甜蛋白、三氯蔗糖、糖精、环己基磺酰氨酸盐、阿斯巴甜、醋磺内酯钾或其它盐类、或纽甜)与果糖、蔗糖或葡萄糖以及氯化钠；至少一种机能性成分及甜味剂(包含：莱鲍廸苷-A(REBA)、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫纳甜、仙茅甜蛋白、三氯蔗糖、糖精、环己基磺酰氨酸盐、阿斯巴甜、醋磺内酯钾或其它盐类、或纽甜)与果糖、蔗糖或葡萄糖、磷酸钾以及氯化钾；和至少一种机能性成分及甜味剂(包含：莱鲍廸苷-A(REBA)、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫纳甜、仙茅甜蛋白、三氯蔗糖、糖精、环己基磺酰氨酸盐、阿斯巴甜、醋磺内酯钾或其它盐类、或纽甜)与果糖、蔗糖或葡萄糖、氯化钠以及氯化钾。In another specific example, the functional sweetener composition provided by the present invention comprises at least one functional ingredient and a sweetener (including: rebaudioside-A (REBA), stevia, stevioside, mogroside IV , mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclohexylsulfonyl acid salt, aspartame, acesulfame potassium or other salts, or neon sweet) and at least one sweet taste improving carbohydrate additive and at least one sweet taste improving mineral acid salt additive. In a specific embodiment, the at least one sweet taste improving carbohydrate additive is present in an amount from about 1,000 ppm to about 100,000 ppm of the composition and the at least one sweet taste improving mineral acid salt additive is present in an amount of From about 25 ppm to about 5,000 ppm. Non-limiting examples include at least one functional ingredient and a sweetener (including: rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, monk fruit sweetener, monatin, celery Maatin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts, or neotame) with fructose, sucrose or glucose and alum; at least one functional Sexual ingredients and sweeteners (including: rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, monk fruit sweetener, monatin, curculin, sucralose, Saccharin, cyclamate, aspartame, acesulfame potassium or other salts, or neotame) with fructose, sucrose or glucose and potassium chloride; at least one functional ingredient and sweetener (Contains: Rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, monk fruit sweetener, monatin, curculin, sucralose, saccharin, cyclohexylsulfonyl salt, aspartame, acesulfame potassium or other salts, or neotame) and fructose, sucrose or glucose, and sodium chloride; at least one functional ingredient and sweetener (including: Rebaudi Glycoside-A (REBA), Stevia, Stevioside, Mogroside IV, Mogroside V, Monk Fruit Sweetener, Monatin, Curculigoline, Sucralose, Saccharin, Cyclohexylsulfonyl Acid, Aspen bartame, acesulfame potassium or other salts, or neotame) with fructose, sucrose or glucose, potassium phosphate, and potassium chloride; and at least one functional ingredient and sweetener (including: rebaudioside- A(REBA), stevia, stevioside, mogroside IV, mogroside V, monk fruit sweetener, monatin, curculin, sucralose, saccharin, cyclohexylsulfonyl amate, aspartame , acesulfame potassium or other salts, or neotame) with fructose, sucrose or glucose, sodium chloride and potassium chloride.

于另一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及甜味剂(包含：莱鲍廸苷-A(REBA)、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫纳甜、仙茅甜蛋白、三氯蔗糖、糖精、环己基磺酰氨酸盐、阿斯巴甜、醋磺内酯钾或其它盐类、或纽甜)与至少一种改良甜味之苦味添加剂及至少一种改良甜味之无机盐添加剂。非限定实例包括至少一种机能性成分及甜味剂(包含：莱鲍廸苷-A(REBA)、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫纳甜、仙茅甜蛋白、三氯蔗糖、糖精、环己基磺酰氨酸盐、阿斯巴甜、醋磺内酯钾或其它盐类、或纽甜)与尿素以及氯化钠。In another specific example, the functional sweetener composition provided by the present invention comprises at least one functional ingredient and a sweetener (including: rebaudioside-A (REBA), stevia, stevioside, mogroside IV , mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclohexylsulfonyl acid salt, aspartame, acesulfame potassium or other salts, or neon sweet) and at least one sweet taste improving bitter taste additive and at least one sweet taste improving inorganic salt additive. Non-limiting examples include at least one functional ingredient and a sweetener (including: rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, monk fruit sweetener, monatin, celery Maatin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts, or neotame) with urea and sodium chloride.

于另一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及甜味剂(包含：莱鲍廸苷-A(REBA)、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫纳甜、仙茅甜蛋白、三氯蔗糖、糖精、环己基磺酰氨酸盐、阿斯巴甜、醋磺内酯钾或其它盐类、或纽甜)与至少一种改良甜味之氨基酸添加剂及至少一种改良甜味之聚氨基酸添加剂。于一特定之具体例中，该至少一种改良甜味之氨基酸添加剂的存在量为组成物之约100至约25,000ppm且该至少一种改良甜味之聚氨基酸添加剂的存在量为组成物之约30至约2,000ppm。非限定实例包括至少一种机能性成分及甜味剂(包含：莱鲍廸苷-A(REBA)、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫纳甜、仙茅甜蛋白、三氯蔗糖、糖精、环己基磺酰氨酸盐、阿斯巴甜、醋磺内酯钾或其它盐类、或纽甜)与甘氨基和聚-α-L-赖氨酸；以及至少一种机能性成分及甜味剂(包含：莱鲍廸苷-A(REBA)、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫纳甜、仙茅甜蛋白、三氯蔗糖、糖精、环己基磺酰氨酸盐、阿斯巴甜、醋磺内酯钾或其它盐类、或纽甜)与甘氨酸及聚-L-ε-赖氨酸。In another specific example, the functional sweetener composition provided by the present invention comprises at least one functional ingredient and a sweetener (including: rebaudioside-A (REBA), stevia, stevioside, mogroside IV , mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclohexylsulfonyl acid salt, aspartame, acesulfame potassium or other salts, or neon sweet) and at least one amino acid additive for improving sweet taste and at least one polyamino acid additive for improving sweet taste. In a specific embodiment, the at least one sweet taste improving amino acid additive is present in an amount of about 100 to about 25,000 ppm of the composition and the at least one sweet taste improving polyamino acid additive is present in an amount of From about 30 to about 2,000 ppm. Non-limiting examples include at least one functional ingredient and a sweetener (including: rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, monk fruit sweetener, monatin, celery Maatin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts, or neotame) with glycylamino and poly-alpha-L-lysine and at least one functional ingredient and sweetener (including: rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, monk fruit sweetener, monatin, curculigo protein, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts, or neotame) with glycine and poly-L-ε-lysine.

于另一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及甜味剂(包含：莱鲍廸苷-A(REBA)、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫纳甜、仙茅甜蛋白、三氯蔗糖、糖精、环己基磺酰氨酸盐、阿斯巴甜、醋磺内酯钾或其它盐类、或纽甜)与至少一种改良甜味之氨基酸添加剂以及至少一种改良甜味之有机酸添加剂。于一特定之具体例中，该至少一种改良甜味之氨基酸添加剂之存在量为组成物之约100至约25,000ppm且该至少一种改良甜味之有机酸添加剂的存在量为组成物之约10至约5,000ppm。非限定实例包括至少一种机能性成分及甜味剂(包含：莱鲍廸苷-A(REBA)、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫纳甜、仙茅甜蛋白、三氯蔗糖、糖精、环己基磺酰氨酸盐、阿斯巴甜、醋磺内酯钾或其它盐类、或纽甜)与甘氨酸以及葡糖酸钠。In another specific example, the functional sweetener composition provided by the present invention comprises at least one functional ingredient and a sweetener (including: rebaudioside-A (REBA), stevia, stevioside, mogroside IV , mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclohexylsulfonyl acid salt, aspartame, acesulfame potassium or other salts, or neon sweet) and at least one sweet taste improving amino acid additive and at least one sweet taste improving organic acid additive. In a specific embodiment, the at least one sweet taste improving amino acid additive is present in an amount of about 100 to about 25,000 ppm of the composition and the at least one sweet taste improving organic acid additive is present in an amount of From about 10 to about 5,000 ppm. Non-limiting examples include at least one functional ingredient and a sweetener (including: rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, monk fruit sweetener, monatin, celery Maatin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts, or neotame) with glycine and sodium gluconate.

于另一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及甜味剂(包含：莱鲍廸苷-A(REBA)、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫纳甜、仙茅甜蛋白、三氯蔗糖、糖精、环己基磺酰氨酸盐、阿斯巴甜、醋磺内酯钾或其它盐类、或纽甜)与至少一种改良甜味之氨基酸添加剂以及至少一种改良甜味之碳水化合物添加剂。于一特定之具体例中，该至少一种改良甜味之氨基酸添加剂之存在量为组成物之约100至约25,000ppm且该至少一种改良甜味之碳水化合物添加剂的存在量为组成物之约1,000至约100,000ppm。非限定实例包括至少一种机能性成分及甜味剂(包含：莱鲍廸苷-A(REBA)、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫纳甜、仙茅甜蛋白、三氯蔗糖、糖精、环己基磺酰氨酸盐、阿斯巴甜、醋磺内酯钾或其它盐类、或纽甜)与L-丙氨酸以及果糖。In another specific example, the functional sweetener composition provided by the present invention comprises at least one functional ingredient and a sweetener (including: rebaudioside-A (REBA), stevia, stevioside, mogroside IV , mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclohexylsulfonyl acid salt, aspartame, acesulfame potassium or other salts, or neon sweet) and at least one sweet taste improving amino acid additive and at least one sweet taste improving carbohydrate additive. In a specific embodiment, the at least one sweet taste improving amino acid additive is present in an amount of about 100 to about 25,000 ppm of the composition and the at least one sweet taste improving carbohydrate additive is present in an amount of From about 1,000 to about 100,000 ppm. Non-limiting examples include at least one functional ingredient and a sweetener (including: rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, monk fruit sweetener, monatin, celery Maatin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts, or neotame) with L-alanine and fructose.

于另一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及甜味剂(包含：莱鲍廸苷-A(REBA)、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫纳甜、仙茅甜蛋白、三氯蔗糖、糖精、环己基磺酰氨酸盐、阿斯巴甜、醋磺内酯钾或其它盐类、或纽甜)与至少一种改良甜味之氨基酸添加剂、至少一种改良甜味之多元醇添加剂、至少一种改良甜味之无机盐添加剂以及至少一种改良甜味之有机酸盐添加剂。于一特定之具体例中，该至少一种改良甜味之氨基酸添加剂之存在量为组成物之约100至约25,000ppm、该至少一种改良甜味之多元醇添加剂的存在量为组成物之约400至约80,000ppm、该至少一种改良甜味之无机盐添加剂的存在量为组成物之约25至约5,000ppm且该至少一种改良甜味之有机酸盐添加剂的存在量为组成物之约20至约10,000ppm。非限定实例包括至少一种机能性成分及甜味剂(包含莱鲍廸苷-A(REBA)、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫纳甜、仙茅甜蛋白、三氯蔗糖、糖精、环己基磺酰氨酸盐、阿斯巴甜、醋磺内酯钾或其它盐类、或纽甜)与赤藓醇、甘氨酸、KCl、KH₂PO₄以及氯化胆碱。In another specific example, the functional sweetener composition provided by the present invention comprises at least one functional ingredient and a sweetener (including: rebaudioside-A (REBA), stevia, stevioside, mogroside IV , mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclohexylsulfonyl acid salt, aspartame, acesulfame potassium or other salts, or neon sweet) and at least one amino acid additive for improving sweet taste, at least one polyol additive for improving sweet taste, at least one inorganic salt additive for improving sweet taste and at least one organic acid salt additive for improving sweet taste. In a specific embodiment, the at least one sweet taste improving amino acid additive is present in an amount of about 100 to about 25,000 ppm of the composition, the at least one sweet taste improving polyol additive is present in an amount of From about 400 to about 80,000 ppm, the at least one sweet taste improving inorganic salt additive is present in an amount of about 25 to about 5,000 ppm of the composition and the at least one sweet taste improving organic salt additive is present in an amount of the composition From about 20 to about 10,000 ppm. Non-limiting examples include at least one functional ingredient and a sweetener (comprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, monk fruit sweetener, monatin, curculigo sweet protein, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts, or neotame) with erythritol, glycine, KCl, KH₂ PO₄ and Choline Chloride.

于另一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及甜味剂(包含：莱鲍廸苷-A(REBA)、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫纳甜、仙茅甜蛋白、三氯蔗糖、糖精、环己基磺酰氨酸盐、阿斯巴甜、醋磺内酯钾或其它盐类、或纽甜)与至少一种改良甜味之氨基酸添加剂、至少一种改良甜味之碳水化合物添加剂以及至少一种改良甜味之多元醇添加剂。于一特定之具体例中，该至少一种改良甜味之氨基酸添加剂之存在量为组成物之约100至约25,000ppm、该至少一种改良甜味之碳水化合物添加剂的存在量为组成物之约1,000至约100,000ppm且该至少一种改良甜味之多元醇添加剂的存在量为组成物之约400至约80,000ppm。非限定实例包括至少一种机能性成分及甜味剂(包含：莱鲍廸苷-A(REBA)、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫纳甜、仙茅甜蛋白、三氯蔗糖、糖精、环己基磺酰氨酸盐、阿斯巴甜、醋磺内酯钾或其它盐类、或纽甜)与L-丙氨酸、果糖以及赤藓醇。In another specific example, the functional sweetener composition provided by the present invention comprises at least one functional ingredient and a sweetener (including: rebaudioside-A (REBA), stevia, stevioside, mogroside IV , mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclohexylsulfonyl acid salt, aspartame, acesulfame potassium or other salts, or neon sweet) and at least one sweet taste improving amino acid additive, at least one sweet taste improving carbohydrate additive and at least one sweet taste improving polyol additive. In a specific embodiment, the at least one sweet taste improving amino acid additive is present in an amount of about 100 to about 25,000 ppm of the composition, the at least one sweet taste improving carbohydrate additive is present in an amount of From about 1,000 to about 100,000 ppm and the at least one sweet taste improving polyol additive is present in an amount from about 400 to about 80,000 ppm of the composition. Non-limiting examples include at least one functional ingredient and a sweetener (including: rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, monk fruit sweetener, monatin, celery Maatin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts, or neotame) with L-alanine, fructose, and erythritol.

于另一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及甜味剂(包含：莱鲍廸苷-A(REBA)、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫纳甜、仙茅甜蛋白、三氯蔗糖、糖精、环己基磺酰氨酸盐、阿斯巴甜、醋磺内酯钾或其它盐类、或纽甜)与至少一种改良甜味之氨基酸添加剂、至少一种改良甜味之多元醇添加剂以及至少一种改良甜味之无机酸盐添加剂。于一特定之具体例中，该至少一种改良甜味之氨基酸添加剂之存在量为组成物之约100至约25,000ppm、该至少一种改良甜味之多元醇添加剂的存在量为组成物之约400至约80,000ppm且该至少一种改良甜味之无机酸盐添加剂的存在量为组成物之约25至约5,000ppm。非限定实例包括至少一种机能性成分及甜味剂(包含：莱鲍廸苷-A(REBA)、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫纳甜、仙茅甜蛋白、三氯蔗糖、糖精、环己基磺酰氨酸盐、阿斯巴甜、醋磺内酯钾或其它盐类、或纽甜)与赤藓醇、甘氨酸、KCl以及KH₂PO₄。In another specific example, the functional sweetener composition provided by the present invention comprises at least one functional ingredient and a sweetener (including: rebaudioside-A (REBA), stevia, stevioside, mogroside IV , mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclohexylsulfonyl acid salt, aspartame, acesulfame potassium or other salts, or neon sweet) and at least one amino acid additive for improving sweet taste, at least one polyol additive for improving sweet taste and at least one mineral acid salt additive for improving sweet taste. In a specific embodiment, the at least one sweet taste improving amino acid additive is present in an amount of about 100 to about 25,000 ppm of the composition, the at least one sweet taste improving polyol additive is present in an amount of From about 400 to about 80,000 ppm and the at least one sweet taste improving mineral acid salt additive is present in an amount from about 25 to about 5,000 ppm of the composition. Non-limiting examples include at least one functional ingredient and a sweetener (including: rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, monk fruit sweetener, monatin, celery Maatin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts, or neotame) with erythritol, glycine, KCl and KH₂ PO₄ .

于另一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及甜味剂(包含：莱鲍廸苷-A(REBA)、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫纳甜、仙茅甜蛋白、甘草甜(诸如甘草酸单铵盐水合物)、三氯蔗糖、糖精、环己基磺酰氨酸盐、阿斯巴甜、醋磺内酯钾或其它盐类、或纽甜)与至少一种改良甜味之无机酸盐添加剂。非限定实例包括至少一种机能性成分及甜味剂(包含：莱鲍廸苷-A(REBA)、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫纳甜、仙茅甜蛋白、甘草甜(诸如甘草酸单铵盐水合物)、三氯蔗糖、糖精、环己基磺酰氨酸盐、阿斯巴甜、醋磺内酯钾或其它盐类、或纽甜)与氯化钠。In another specific example, the functional sweetener composition provided by the present invention comprises at least one functional ingredient and a sweetener (including: rebaudioside-A (REBA), stevia, stevioside, mogroside IV , Mogroside V, Monk Fruit Sweetener, Monatin, Curculigoline, Glycyrrhizin (such as Glycyrrhizinate Monoammonium Salt Hydrate), Sucralose, Saccharin, Cyclohexylsulfonylate, Aspartame , acesulfame potassium or other salts, or neotame) and at least one inorganic salt additive for improving sweet taste. Non-limiting examples include at least one functional ingredient and a sweetener (including: rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, monk fruit sweetener, monatin, celery Maatin, glycyrrhizin (such as glycyrrhizinate monoammonium salt hydrate), sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts, or neotame) with sodium chloride.

于一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及甜味剂组成物(包含：莱鲍廸苷-A(REBA)、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、莫纳甜、仙茅甜蛋白、甘草甜(诸如甘草酸单铵盐水合物)、三氯蔗糖、糖精、环己基磺酰氨酸盐、阿斯巴甜、醋磺内酯钾或其它盐类、或纽甜)与至少一种改良甜味之多元醇添加剂以及至少一种改良甜味之有机酸添加剂。较佳为，该至少一种改良甜味之多元醇添加剂之存在量为组成物之约20,000至约50,000ppm且该至少一种改良甜味之有机酸添加剂的存在量为组成物之约10至约5,000ppm。其中在组成物中存有超过一种之改良甜味的有机酸添加剂，该多种改良甜味之有机酸添加剂的存在量为组成物之约500至约2,500ppm，更特别的为，组成物之约500至约1,500ppm。于一特定之具体例中，上述之组成物进一步包含至少一种改良甜味之无机酸添加剂、至少一种改良甜味之无机酸盐添加剂、至少一种改良甜味之有机酸盐添加剂或其组合。In a specific example, the functional sweetener composition provided by the present invention comprises at least one functional ingredient and a sweetener composition (including: rebaudioside-A (REBA), stevia, stevioside, mogroside IV, Mogroside V, Monk Fruit Sweetener, Monatin, Curculigoline, Glycyrrhizin (such as Glycyrrhizinate Monoammonium Salt Hydrate), Sucralose, Saccharin, Cyclohexylsulfonyl Acid, Aspartame sweet, acesulfame potassium or other salts, or neotame) and at least one sweet taste improving polyol additive and at least one sweet taste improving organic acid additive. Preferably, the at least one sweet taste improving polyol additive is present in an amount of about 20,000 to about 50,000 ppm of the composition and the at least one sweet taste improving organic acid additive is present in an amount of about 10 to about 50,000 ppm of the composition. About 5,000ppm. wherein more than one sweet taste improving organic acid additive is present in the composition, the plurality of sweet taste improving organic acid additives being present in an amount from about 500 to about 2,500 ppm of the composition, more particularly, the composition From about 500 to about 1,500 ppm. In a specific embodiment, the above-mentioned composition further comprises at least one inorganic acid additive for improving sweet taste, at least one inorganic acid salt additive for improving sweet taste, at least one organic acid salt additive for improving sweet taste, or combination.

于另一具体例中，本发明提供之机能性甜味剂组成物包含至少一种机能性成分及甜味剂组成物(包含REBA)与至少一种改良甜味之多元醇添加剂以及至少一种改良甜味之有机酸添加剂。较佳为，该REBA之纯度为在甜菊醇糖苷混合物中含有约50至约100重量％之REBA(更佳为含有约80至约99.5重量％之REBA，最佳为含有约97至约99.5重量％之REBA)。于一特定之具体例中，组成物中之REBA的存在量为组成物之约100至约3,000ppm(较佳为约200至约2,000ppm，更佳为约250至约750ppm)。较佳为，该至少一种改良甜味之多元醇添加剂之存在量为组成物之约20,000至约50,000ppm且该至少一种改良甜味之有机酸添加剂的存在量为组成物之约10至约5,000ppm。在一种特别令人满意之具体例中，该至少一种改良甜味之多元醇添加剂之存在量为组成物之约30,000至约40,000ppm且该至少一种改良甜味之有机酸添加剂的存在量为组成物之约500至约2,500ppm。于一特定之具体例中，该甜味剂组成物中之多种改良甜味之有机酸添加剂的存在量为组成物之约500至约2,500ppm，该多种有机酸添加剂包含由下列各项所组成之混合物：约40至约250ppm之乳酸、约150至约460ppm之柠檬酸、约150至约460ppm之苹果酸及约150至约460ppm之酒石酸。非限定实例包括REBA与赤藓醇、乳酸、柠檬酸、苹果酸、酒石酸或其组合。于一特定之具体例中，该甜味剂组成物包含34,000ppm之赤藓醇、80ppm之乳酸、310ppm之柠檬酸、310ppm之苹果酸、310ppm之酒石酸及550ppm之REBA。较佳为，该REBA之纯度为在甜菊醇糖苷混合物中含有约80至约99.5重量％之REBA(更佳为含有约97至约99.5重量％之REBA)。该甜味剂组成物亦可选择性地包含香料，诸如：焦糖、香草或其它如此文所描述之这类香料或其组合。于一特定之具体例中，该组成物系碳酸饮料(诸如可乐)，但亦可包括其它类型之饮料。本技艺之一般技术人士应了解于碳酸饮料中之改良甜味之有机酸的量可经调整以得到约2.3至约3.5之pH值。此外，本技艺之一般技术人士应了解改良甜味之无机酸添加剂(诸如磷酸、苯甲酸及山梨酸)可单独使用或并用于碳酸饮料中以得到约2.3至约3.5之pH值。In another embodiment, the functional sweetener composition provided by the present invention comprises at least one functional ingredient and sweetener composition (including REBA), at least one sweet taste-improving polyol additive, and at least one An organic acid additive for improving sweetness. Preferably, the REBA has a purity of about 50 to about 100 wt. % REBA (more preferably about 80 to about 99.5 wt. % REBA, most preferably about 97 to about 99.5 wt. % of REBA). In a specific embodiment, REBA is present in the composition in an amount of about 100 to about 3,000 ppm (preferably about 200 to about 2,000 ppm, more preferably about 250 to about 750 ppm) of the composition. Preferably, the at least one sweet taste improving polyol additive is present in an amount of about 20,000 to about 50,000 ppm of the composition and the at least one sweet taste improving organic acid additive is present in an amount of about 10 to about 50,000 ppm of the composition. About 5,000ppm. In one particularly desirable embodiment, the at least one sweet taste improving polyol additive is present in an amount from about 30,000 to about 40,000 ppm of the composition and the at least one sweet taste improving organic acid additive is present The amount is from about 500 to about 2,500 ppm of the composition. In a specific embodiment, the sweet taste improving organic acid additives are present in the sweetener composition in an amount from about 500 to about 2,500 ppm of the composition, the plurality of organic acid additives comprising: The resulting mixture: about 40 to about 250 ppm lactic acid, about 150 to about 460 ppm citric acid, about 150 to about 460 ppm malic acid, and about 150 to about 460 ppm tartaric acid. Non-limiting examples include REBA with erythritol, lactic acid, citric acid, malic acid, tartaric acid, or combinations thereof. In a specific embodiment, the sweetener composition comprises 34,000 ppm erythritol, 80 ppm lactic acid, 310 ppm citric acid, 310 ppm malic acid, 310 ppm tartaric acid and 550 ppm REBA. Preferably, the REBA has a purity of about 80 to about 99.5% by weight REBA (more preferably about 97 to about 99.5% by weight REBA) in the steviol glycoside mixture. The sweetener composition may also optionally include flavors such as caramel, vanilla or other such flavors as described herein or combinations thereof. In a specific embodiment, the composition is a carbonated beverage such as cola, but other types of beverages may also be included. Those of ordinary skill in the art will appreciate that the amount of sweet taste improving organic acid in carbonated beverages can be adjusted to obtain a pH of about 2.3 to about 3.5. Additionally, those of ordinary skill in the art will appreciate that sweet taste improving mineral acid additives such as phosphoric acid, benzoic acid, and sorbic acid may be used alone or in combination in carbonated beverages to achieve a pH of about 2.3 to about 3.5.

于另一具体例中，上述之组成物(其包含至少一种机能性成分及甜味剂组成物(包含REBA)与至少一种改良甜味之多元醇添加剂以及至少一种改良甜味之有机酸添加剂)进一步包含至少一种改良甜味之无机酸添加剂。较佳为，该至少一种改良甜味之无机酸添加剂之存在量为组成物之约25至约5,000ppm。改良甜味之无机酸添加剂的非限定实例包括磷酸、苯甲酸、山梨酸及其组合。In another embodiment, the above-mentioned composition (which comprises at least one functional ingredient and sweetener composition (including REBA) and at least one sweet taste improving polyol additive and at least one sweet taste improving organic acid additive) further comprising at least one sweet taste improving inorganic acid additive. Preferably, the at least one sweet taste improving mineral acid additive is present in an amount from about 25 to about 5,000 ppm of the composition. Non-limiting examples of sweet taste improving mineral acid additives include phosphoric acid, benzoic acid, sorbic acid, and combinations thereof.

于另一具体例中，上述之组成物(其包含至少一种机能性成分及甜味剂组成物(包含REBA)与至少一种改良甜味之多元醇添加剂以及至少一种改良甜味之有机酸添加剂)进一步包含至少一种改良甜味之无机酸盐添加剂及/或至少一种改良甜味之有机酸盐添加剂。较佳为，该至少一种改良甜味之无机酸盐添加剂之存在量为组成物之约25至约5,000ppm(较佳为存有约50至约250ppm，最佳为存有约150ppm)。较佳为，该至少一种改良甜味之有机酸盐添加剂之存在量为组成物之约20至约10,000ppm(更佳为存有约50至约350ppm，最佳为存有约148ppm)。非限定实例包括REBA与赤藓醇、氯化钠或氯化镁以及乳酸、柠檬酸、苹果酸、酒石酸或其组合；REBA与赤藓醇、柠檬酸钾或柠檬酸钠以及乳酸、柠檬酸、苹果酸、酒石酸或其组合；REBA与赤藓醇、氯化钠以及柠檬酸钠、乳酸、柠檬酸、苹果酸和酒石酸、或其组合。In another embodiment, the above-mentioned composition (which comprises at least one functional ingredient and sweetener composition (including REBA) and at least one sweet taste improving polyol additive and at least one sweet taste improving organic Acid additives) further comprise at least one sweet taste improving inorganic acid salt additive and/or at least one sweet taste improving organic acid salt additive. Preferably, the at least one sweet taste improving mineral acid salt additive is present in an amount of about 25 to about 5,000 ppm (preferably about 50 to about 250 ppm, most preferably about 150 ppm) of the composition. Preferably, the at least one sweet taste improving organic acid salt additive is present in an amount of about 20 to about 10,000 ppm (more preferably about 50 to about 350 ppm, most preferably about 148 ppm) of the composition. Non-limiting examples include REBA with erythritol, sodium chloride or magnesium chloride and lactic acid, citric acid, malic acid, tartaric acid or combinations thereof; REBA with erythritol, potassium citrate or sodium citrate and lactic acid, citric acid, malic acid , tartaric acid or combinations thereof; REBA with erythritol, sodium chloride and sodium citrate, lactic acid, citric acid, malic acid and tartaric acid, or combinations thereof.

于另一具体例中，上述之组成物(其包含至少一种机能性成分及甜味剂组成物(包含REBA)与至少一种改良甜味之多元醇添加剂、至少一种改良甜味之无机酸添加剂以及至少一种改良甜味之有机酸添加剂)进一步包含至少一种改良甜味之无机酸盐添加剂及/或至少一种改良甜味之有机酸盐添加剂。较佳为，该至少一种改良甜味之无机酸盐添加剂之存在量为组成物之约25至约5,000ppm(较佳为约50至约250ppm，最佳为约150ppm)。较佳为，该至少一种改良甜味之有机酸盐添加剂之存在量为组成物之约20至约10,000ppm(更佳为约50至约350ppm，最佳为约148ppm)。非限定实例包括REBA与赤藓醇、磷酸、氯化钠或氯化镁以及乳酸、柠檬酸、苹果酸、酒石酸或其组合；REBA与赤藓醇、磷酸、柠檬酸钾或柠檬酸钠以及乳酸、柠檬酸、苹果酸、酒石酸或其组合；或REBA与赤藓醇、磷酸、氯化钠以及柠檬酸钠、乳酸、柠檬酸、苹果酸和酒石酸、或其组合。In another embodiment, the above-mentioned composition (which includes at least one functional ingredient and sweetener composition (including REBA) and at least one sweet taste-improving polyol additive, at least one sweet-taste-improving inorganic Acid additive and at least one sweet taste improving organic acid additive) further comprises at least one sweet taste improving inorganic acid salt additive and/or at least one sweet taste improving organic acid salt additive. Preferably, the at least one sweet taste improving mineral acid salt additive is present in an amount of about 25 to about 5,000 ppm (preferably about 50 to about 250 ppm, most preferably about 150 ppm) of the composition. Preferably, the at least one sweet taste improving organic acid salt additive is present in an amount of about 20 to about 10,000 ppm (more preferably about 50 to about 350 ppm, most preferably about 148 ppm) of the composition. Non-limiting examples include REBA with erythritol, phosphoric acid, sodium chloride or magnesium chloride and lactic acid, citric acid, malic acid, tartaric acid or combinations thereof; REBA with erythritol, phosphoric acid, potassium citrate or sodium citrate and lactic acid, lemon acid, malic acid, tartaric acid, or combinations thereof; or REBA with erythritol, phosphoric acid, sodium chloride and sodium citrate, lactic acid, citric acid, malic acid, and tartaric acid, or combinations thereof.

在甜味剂组成物中，天然及/或合成之高效甜味剂对改良甜味之组成物的所需重量比系取决于最终产物中所需之特定天然及/或合成之高效甜味剂和甜味，以及其它特性。天然及/或合成之高效甜味剂在其效力上的变化很大，从较蔗糖强约30倍至较蔗糖强约8000倍(以重量计)。一般而言，根据所选择之特定天然及/或合成之高效甜味剂，天然及/或合成之高效甜味剂对改良甜味之组成物的重量比可为，例如：在10,000∶1和1∶10,000之间；其它非限定实例可为约9,000∶1至约1∶9,000；另一实例可为约8,000∶1至约1∶8,000；其它实例可为约7,000∶1至约1∶7,000；另一实例可为约6,000∶1至约1∶6,000；而在另一实例中可为约5,000∶1至约1∶5,000；在另一实例中可为约4,000∶1至约1∶4,000；在另一实例中可为约3,000∶1至约1∶3,000；在另一实例中可为约2,000∶1至约1∶2,000；在另一实例中可为约1,500∶1至约1∶1,500；在另一实例中可为约1,000∶1至约1∶1,000；在另一实例中可为约900∶1至约1∶900；在另一实例中可为约800∶1至约1∶800；在另一实例中可为约700∶1至约1∶700；在另一实例中可为约600∶1至约1∶600；在另一实例中可为约500∶1至约1∶500；在另一实例中可为约400∶1至约1∶400；在另一实例中可为约300∶1至约1∶300；在另一实例中可为约200∶1至约1∶200；在另一实例中可为约150∶1至约1∶150；在另一实例中可为约100∶1至约1∶100；在另一实例中可为约90∶1至约1∶90；在另一实例中可为约80∶1至约1∶80；在另一实例中可为约70∶1至约1∶70；在另一实例中可为约60∶1至约1∶60；在另一实例中可为约50∶1至约1∶50；在另一实例中可为约40∶1至约1∶40；在另一实例中可为约30∶1至约1∶30；在另一实例中可为约20∶1至约1∶20；在另一实例中可为约15∶1至约1∶15；在另一实例中可为约10∶1至约1∶10；在另一实例中可为约9∶1至约1∶9；在另一实例中可为约8∶1至约1∶8；在另一实例中可为约7∶1至约1∶7；在另一实例中可为约6∶1至约1∶6；在另一实例中可为约5∶1至约1∶5；在另一实例中可为约4∶1至约1∶4；在另一实例中可为约3∶1至约1∶3；在另一实例中可为约2∶1至约1∶2；而在另一实例中可为约1∶1至约1∶1。The desired weight ratio of natural and/or synthetic high-potency sweetener to sweet taste improving composition in the sweetener composition depends on the particular natural and/or synthetic high-potency sweetener desired in the final product and sweetness, among other properties. Natural and/or synthetic high-potency sweeteners vary widely in their potency, from about 30 times stronger than sucrose to about 8000 times stronger than sucrose (by weight). In general, depending on the particular natural and/or synthetic high-potency sweetener selected, the weight ratio of natural and/or synthetic high-potency sweetener to sweet taste improving composition can be, for example, between 10,000:1 and Between 1:10,000; other non-limiting examples can be about 9,000:1 to about 1:9,000; another example can be about 8,000:1 to about 1:8,000; other examples can be about 7,000:1 to about 1:7,000 ; another example may be about 6,000:1 to about 1:6,000; and in another example may be about 5,000:1 to about 1:5,000; in another example may be about 4,000:1 to about 1:4,000 ; in another example from about 3,000:1 to about 1:3,000; in another example from about 2,000:1 to about 1:2,000; in another example from about 1,500:1 to about 1: 1,500; in another example from about 1,000:1 to about 1:1,000; in another example from about 900:1 to about 1:900; in another example from about 800:1 to about 1 :800; in another example it can be about 700:1 to about 1:700; in another example it can be about 600:1 to about 1:600; in another example it can be about 500:1 to about 1:500; in another example it can be about 400:1 to about 1:400; in another example it can be about 300:1 to about 1:300; in another example it can be about 200:1 to about 1:400 about 1:200; in another example about 150:1 to about 1:150; in another example about 100:1 to about 1:100; in another example about 90:1 to about 1:90; in another example about 80:1 to about 1:80; in another example about 70:1 to about 1:70; in another example about 60: 1 to about 1:60; in another example about 50:1 to about 1:50; in another example about 40:1 to about 1:40; in another example about 30 :1 to about 1:30; in another example it can be about 20:1 to about 1:20; in another example it can be about 15:1 to about 1:15; in another example it can be about 10:1 to about 1:10; in another example it can be about 9:1 to about 1:9; in another example it can be about 8:1 to about 1:8; in another example it can be about 7:1 to about 1:7; in another example about 6:1 to about 1:6; in another example about 5:1 to about 1:5; in another example about From about 4:1 to about 1:4; in another example from about 3:1 to about 1:3; in another example from about 2:1 to about 1:2; and in another example can be about 1:1 to about 1:1.

将至少一种天然及/或合成之高效甜味剂与至少一种改良甜味之组成物组合在一起的步骤预料可在任何不会显著地或不利地影响该机能性甜味剂组成物或机能性经甜化之组成物的味道的pH范围内进行。该pH范围之非限定实例可为约2至约8。另一实例包括从约2至约5之pH范围。The step of combining at least one natural and/or synthetic high-potency sweetener with at least one sweet taste improving composition is expected to be performed in any manner that does not significantly or adversely affect the functional sweetener composition or The pH range of the taste of the functionally sweetened composition is performed. A non-limiting example of such a pH range can be from about 2 to about 8. Another example includes a pH range of from about 2 to about 5.

此技艺之一般技术人士可以任何方式将至少一种天然及/或合成之高效甜味剂、至少一种改良甜味之组成物以及可甜化之组成物合并。例如：可先将至少一种天然及/或合成之高效甜味剂及至少一种机能性成分加入该机能性甜味剂组成物中，再加入该至少一种改良甜味之组成物。在另一种实例中，可先将至少一种改良甜味之组成物加入该机能性甜味剂组成物中，再加入该至少一种天然及/或合成之高效甜味剂及至少一种机能性成分。而在另一实例中，可将至少一种天然及/或合成之高效甜味剂及至少一种机能性成分与该至少一种改良甜味之组成物同时加入机能性甜味剂组成物中。于另一实例中，可先将至少一种天然及/或合成之高效甜味剂加入该机能性甜味剂组成物中，再加入该至少一种改良甜味之组成物及至少一种机能性成分。再于另一种实例中，可先将至少一种改良甜味之组成物及至少一种机能性成分加入该机能性甜味剂组成物中，再加入该至少一种天然及/或合成之高效甜味剂。Those of ordinary skill in the art may combine at least one natural and/or synthetic high-potency sweetener, at least one sweet taste improving composition, and sweetenable composition in any manner. For example: at least one natural and/or synthetic high-potency sweetener and at least one functional ingredient can be added to the functional sweetener composition first, and then the at least one sweet taste-improving composition can be added. In another example, at least one sweet taste improving composition can be added to the functional sweetener composition first, and then the at least one natural and/or synthetic high-potency sweetener and at least one functional ingredients. In another example, at least one natural and/or synthetic high-potency sweetener and at least one functional ingredient can be added to the functional sweetener composition simultaneously with the at least one sweet taste improving composition . In another example, at least one natural and/or synthetic high-potency sweetener can be added to the functional sweetener composition first, and then the at least one sweet taste improving composition and at least one functional sweetener can be added. sexual component. In yet another example, at least one sweet taste improving composition and at least one functional ingredient can be added to the functional sweetener composition first, and then the at least one natural and/or synthetic High potency sweetener.

于另一具体例中，可先将至少一种天然及/或合成之高效甜味剂与至少一种改良甜味之组成物及至少一种机能性成分合并后再将其加入食用组成物中。例如：该至少一种天然及/或合成之高效甜味剂(其可为纯化、稀释或浓缩形式之液体(如：溶液)、固体(如：粉末、厚块、小丸、细粒、大块、结晶或此类物)、悬浮液、气体状态或其组合)可先与至少一种改良甜味之组成物(其可为纯化、稀释或浓缩形式之液体(如：溶液)、固体(如：粉末、厚块、小丸、细粒、大块、结晶或此类物)、悬浮液、气体状态或其组合)及至少一种机能性成分(其可为纯化、稀释或浓缩形式之液体(如：溶液)、固体(如：粉末、厚块、小丸、细粒、大块、结晶或此类物)、悬浮液、气体状态或其组合)接触，再将此二者与食用组成物接触。于另一具体例中，当机能性甜味剂组成物中含有超过一种天然及/或合成之高效甜味剂、超过一种改良甜味之组成物或超过一种机能性成分时，可将机能性甜味剂组成物的各成分以轮流方式、以任意方式或任何方式同时加入。In another embodiment, at least one natural and/or synthetic high-potency sweetener can be combined with at least one sweet taste improving composition and at least one functional ingredient before adding it to the edible composition . For example: the at least one natural and/or synthetic high-potency sweetener (which may be liquid (e.g. solution), solid (e.g. powder, chunks, pellets, granules, chunks) in purified, diluted or concentrated form , crystals or the like), suspensions, gaseous states or combinations thereof) may first be mixed with at least one sweet taste improving composition (which may be liquid (e.g. solution), solid (e.g. : powder, chunks, pellets, granules, chunks, crystals or the like), suspension, gaseous state or combinations thereof) and at least one functional ingredient (which may be a liquid in purified, diluted or concentrated form ( e.g. solution), solid (e.g. powder, block, pellet, granule, chunk, crystal or the like), suspension, gaseous state or a combination thereof), and then contact the two with the edible composition . In another embodiment, when the functional sweetener composition contains more than one natural and/or synthetic high-potency sweetener, more than one sweet taste improving composition or more than one functional ingredient, The ingredients of the functional sweetener composition are added in turn, in any manner or simultaneously in any manner.

IV.桌上型(tabletop)机能性甜味剂组成物IV. Tabletop Functional Sweetener Composition

在本发明之一特定具体例中，该机能性甜味剂组成物包含桌上型机能性甜味剂组成物，此桌上型机能性甜味剂组成物包含至少一种天然及/或合成之高效甜味剂与：(i)至少一种机能性成分；(ii)至少一种增积剂；及(iii)选择性地至少一种具改良之时间及/或风味变化形廓的改良甜味之组成物及/或抗结块剂。In a specific embodiment of the present invention, the functional sweetener composition comprises a tabletop functional sweetener composition comprising at least one natural and/or synthetic A high-potency sweetener with: (i) at least one functional ingredient; (ii) at least one bulking agent; and (iii) optionally at least one improved time and/or flavor development profile Sweetening composition and/or anti-caking agent.

根据特定之具体例，合适之″增积剂″包括：麦芽糊精(10DE、18DE或5DE)、玉米糖浆固体(20或36DE)、蔗糖、果糖、葡萄糖、转化糖、山梨糖醇、木糖、核酮糖、甘露糖、木糖醇、甘露糖醇、半乳糖醇、赤藓醇、麦芽糖醇、乳糖醇、异麦芽糖、麦芽糖、塔格糖、乳糖、肌醇、甘油、丙二醇、多元醇、聚右旋糖、果寡醣、纤维素及纤维素衍生物，以及类似物，及其混合物。此外，根据本发明之其它具体例，颗粒糖(蔗糖)或其它含热量之甜味剂(诸如结晶果糖)、其它糖类或糖醇可用于作为增积剂，因为其能提供良好之内容物均匀性且不会显著增加热量。于一具体例中，增积剂可用于作为甜味改良组成物。According to specific examples, suitable "bulking agents" include: maltodextrin (10DE, 18DE or 5DE), corn syrup solids (20 or 36DE), sucrose, fructose, glucose, invert sugar, sorbitol, xylose , ribulose, mannose, xylitol, mannitol, galactitol, erythritol, maltitol, lactitol, isomaltose, maltose, tagatose, lactose, inositol, glycerin, propylene glycol, polyols , polydextrose, fructooligosaccharides, cellulose and cellulose derivatives, and the like, and mixtures thereof. Additionally, according to other embodiments of the invention, granulated sugar (sucrose) or other caloric sweeteners (such as crystalline fructose), other sugars or sugar alcohols may be used as bulking agents because they provide good content Uniformity without adding heat significantly. In one embodiment, a bulking agent can be used as a sweet taste improving composition.

此文所使用之″抗结块剂″及″流动剂″系指任何可预防、减少、抑制或压抑至少一种天然及/或合成之高效甜味剂分子附着、结合或接触其它天然及/或合成之高效甜味剂分子的组成物。或者，抗结块剂可指任何有助于内容物之均匀性及均匀溶解的组成物。根据特定之具体例，抗结块剂之非限定实例包括：塔塔粉(cream of tartar)、硅酸钙、二氧化硅、微晶型纤维素(Avicel，FMC BioPolymer，宾州费城)及磷酸三钙。在一种具体例中，该存于桌上型机能性甜味剂组成物中之抗结块剂的量为桌上型机能性甜味剂组成物之约0.001至约3重量％。As used herein, "anti-caking agent" and "flow agent" refer to any agent that prevents, reduces, inhibits or suppresses the attachment, binding or contact of at least one natural and/or synthetic high-potency sweetener molecule with other natural and/or synthetic Or a composition of synthetic high-potency sweetener molecules. Alternatively, an anti-caking agent may refer to any composition that contributes to the uniformity and uniform dissolution of the contents. According to a particular embodiment, non-limiting examples of anti-caking agents include: cream of tartar, calcium silicate, silicon dioxide, microcrystalline cellulose (Avicel, FMC BioPolymer, Philadelphia, PA) and phosphoric acid Tricalcium. In one embodiment, the anti-caking agent is present in the tabletop functional sweetener composition in an amount of about 0.001 to about 3% by weight of the tabletop functional sweetener composition.

桌上型机能性甜味剂组成物系以多种不同之形式存在及包装，且本发明之桌上型功能性甜味剂组成物可为此技艺所习知之任何形式。依据特定之具体例，非限制实例包括粉末形式、颗粒形式、小包、锭片、囊袋、丸、方块、固体及液体。The tabletop functional sweetener composition exists and is packaged in many different forms, and the tabletop functional sweetener composition of the present invention can be in any form known in the art. Depending on the particular embodiment, non-limiting examples include powder forms, granular forms, packets, tablets, sachets, pills, cubes, solids and liquids.

在一种具体例中，桌上型机能性甜味剂组成物包括单份装(份量控制)小包，其内含有机能性甜味剂调合物之干拌物。干拌式调合物通常可包含粉末或颗粒。虽然该桌上型机能性甜味剂小包可为任何尺寸，但习知之份量控制式桌上型甜味剂小包之说明用非限定实例为约2.5×1.5英时大且含有约1公克、甜度相当于2茶匙颗粒糖(约8公克)之甜味剂组成物。于干拌式桌上型机能性甜味剂调合物中之天然及/或合成之高效甜味剂的量将根据不同天然及/或合成之高效甜味剂之效能差异而有所不同。在一种特定之具体例中，该干拌式桌上型机能性甜味剂调合物可包含约为1％(重量/重量)至约10％(重量/重量)之桌上型机能性甜味剂组成物的天然及/或合成之高效甜味剂。In one embodiment, a tabletop functional sweetener composition includes a single serving (portion control) packet containing a dry mix of a functional sweetener blend. Dry mixes typically may contain powders or granules. While the tabletop functional sweetener packets may be of any size, an illustrative, non-limiting example of a conventional portion control tabletop sweetener packet is about 2.5 x 1.5 inches in size and contains about 1 gram of sweetener A sweetener composition equivalent to 2 teaspoons of granulated sugar (approximately 8 grams). The amount of natural and/or synthetic high-potency sweetener in the dry-mix tabletop functional sweetener blend will vary depending on the potency of the various natural and/or synthetic high-potency sweeteners. In a specific embodiment, the dry mix tabletop functional sweetener blend can comprise from about 1% (w/w) to about 10% (w/w) of a tabletop functional sweetener. Natural and/or synthetic high-potency sweeteners of the sweetener composition.

固态桌上型机能性甜味剂之具体例包括方块及锭片。习知方块之非限定实例的尺寸系相当于颗粒糖之标准方块尺寸，其大约是2.2×2.2×2.2立方公分且重量约8公克。在一种具体例中，固态桌上型甜味剂为锭片形式或本技艺之技术熟习人士所知之任何其它形式。Specific examples of solid tabletop functional sweeteners include cubes and tablets. The size of a non-limiting example of a conventional cube is equivalent to the standard cube size of granulated sugar, which is approximately 2.2 x 2.2 x 2.2 cubic centimeters and weighs approximately 8 grams. In one embodiment, the solid tabletop sweetener is in the form of a tablet or any other form known to those skilled in the art.

桌上型机能性甜味剂组成物亦可包含在液态形式中，其中该NHPS系与液体载剂结合。液态桌上型机能性甜味剂之载剂的适当非限定实例包括水、醇、多元醇、溶解于水之甘油基质或柠檬酸基质以及其混合物。基于不同高效甜味剂之效能差异，在液态桌上型机能性甜味剂调合物中之高效甜味剂的量亦有所不同。在此文所述或本技艺所知之任何形式之桌上型机能性甜味剂组成物中之甜度当量可有所不同，以取得所需之甜度变化形廓。举例来说，桌上型机能性甜味剂组成物可含有与等量之标准糖之甜度相当的甜度。在另一种具体例中，该桌上型机能性甜味剂组成物所包含之甜度至高可为等量之糖之甜度的100倍。在另一种具体例中，该桌上型机能性甜味剂组成物所包含之甜度可高达等当量糖之甜度的90倍、80倍、70倍、60倍、50倍、40倍、30倍、20倍、10倍、9倍、8倍、7倍、6倍、5倍、4倍、3倍及2倍。Tabletop functional sweetener compositions can also be included in liquid form, wherein the NHPS is combined with a liquid carrier. Suitable non-limiting examples of carriers for liquid tabletop functional sweeteners include water, alcohols, polyols, glycerin bases or citric acid bases dissolved in water, and mixtures thereof. Based on the difference in potency of different high-potency sweeteners, the amount of high-potency sweetener in the liquid tabletop functional sweetener blend also varies. The sweetness equivalents in any form of tabletop functional sweetener composition described herein or known in the art may be varied to obtain the desired sweetness profile. For example, a tabletop functional sweetener composition may contain a sweetness comparable to that of an equivalent amount of standard sugar. In another specific example, the tabletop functional sweetener composition contains a sweetness up to 100 times the sweetness of an equivalent amount of sugar. In another specific example, the sweetness contained in the table-top functional sweetener composition can be as high as 90 times, 80 times, 70 times, 60 times, 50 times, or 40 times the sweetness of equivalent sugar , 30 times, 20 times, 10 times, 9 times, 8 times, 7 times, 6 times, 5 times, 4 times, 3 times and 2 times.

于一具体例中，该桌上型机能性甜味剂组成物亦可被调制成适用于预定用途，如：用于饮料、食品、药物、化妆品、草本植物/维生素、烟草及任何其它可被甜化之产品中。举例而言，烘焙用之桌上型机能性甜味剂组成物可被调制成具有额外的保护剂(如包囊剂)。对于熟习桌上型甜味剂技艺之人士而言，其它形式亦为显而易知。In a specific example, the tabletop functional sweetener composition can also be adjusted to be suitable for the intended use, such as: for beverage, food, drug, cosmetic, herbal plant/vitamin, tobacco and any other Sweetened products. For example, a tabletop functional sweetener composition for baking can be formulated with additional protective agents such as encapsulating agents. Other forms will also be apparent to those skilled in the tabletop sweetener art.

常用于制造小包用之粉末或颗粒状机能性甜味剂调合物的方法包括流化床结粒法。制造桌上型甜味剂组成物之其它方法亦为熟习此技艺之人士所习知。Processes commonly used to make powdered or granular functional sweetener blends for packets include fluid bed granulation. Other methods of making tabletop sweetener compositions are also known to those skilled in the art.

本技艺之技术熟习人士可察知天然及/或合成之高效甜味剂的量及改良甜味之组成物、增积剂及/或抗结块剂的量及类型可经过调整以将该桌上型甜味剂组成物之味道修饰成所需之变化形廓及最终用途。Those skilled in the art will appreciate that the amount and type of natural and/or synthetic high-potency sweeteners and sweet taste improving compositions, bulking agents and/or anti-caking agents can be adjusted to achieve the desired effect on the table. The taste of the type sweetener composition is modified to the desired profile and end use.

桌上型甜味剂组成物之特定具体例及制造桌上型机能性甜味剂组成物之方法揭示于DuBois，等人于2006年6月19日提出之美国临时申请案第60/805,209号中，其揭示内容全部并为此文之参考资料。Specific examples of tabletop sweetener compositions and methods of making tabletop functional sweetener compositions are disclosed in U.S. Provisional Application No. 60/805,209, filed June 19, 2006 by DuBois, et al. , the entire content of which is disclosed and is the reference material for this article.

V.食用组成物V. Edible composition

此文所使用之″食用组成物″及″可甜化之组成物″为同义且意指与人类或动物之口接触的物质，包括那些置入并随后被吐出之物质以及以一般可接受之范围被使用时对人或动物食用(不论是饮、食、吞或其它消化方式)系安全之物质。这些组成物包括食品、饮料、药品、烟草、营养补充品、口腔卫生/化妆用品，等。这些产品之非限定实例包括：非碳酸饮料及碳酸饮料，诸如：可乐、淡味姜汁汽水(ginger ales)、沙士(root beers)、苹果汁、水果口味之清凉饮料(例如：柑橘口味之清凉饮料，如：柠檬-莱姆或柳橙口味)、粉状之清凉饮料，等；源自水果或蔬菜之果汁、包括压榨汁，等之果汁、含果粒之果汁、水果饮料、果汁饮料、含果汁之饮料、带有水果调味之饮料、蔬菜汁、含蔬菜之果汁及含水果和蔬菜之综合汁；运动饮料、能量饮料、似水饮料，等(例如：带有天然或合成之香料的水)；茶类或嗜好类之饮料，诸如咖啡、可可、红茶、绿茶、乌龙茶，等；含乳品成分之饮料，诸如：乳品饮料、含乳品成分之咖啡、欧蕾咖啡、奶茶、果汁奶饮料、饮用之酸奶酪(yogurt)、乳酸菌饮料或此类物；乳制品；烘烤食品；点心，诸如：酸奶酪、果子冻(jellies)、饮用之果子冻、布丁、巴伐利亚乳脂(Bavarians cream)、牛奶冻(blancmange)、蛋糕、布朗尼(brownies)、慕司(mousse)，等、茶点时间或用餐后食用之甜品；冷冻食品；凉点，如：冰淇淋类，诸如：冰淇淋、冰奶、乳酸冰(lacto-ice)，等(此食品系经由在乳制品中加入甜味剂及多种其它类型之原料，再将所产生之混合物搅拌及冷冻来制得)及冰冻西点，诸如：雪花酪(sherbets)、甜点冰(dessert ice)，等(此食品系经由在糖水中加入多种其它类型之原料，再将所产生之混合物搅拌及冷冻来制得)；冰淇淋；一般西点，例如：烘烤之点心或蒸过之点心，诸如：蛋糕、薄脆饼干(crackers)、软烤饼(biscuits)、含有豆沙酱填料的圆面包(buns)，等；米糕及点心；桌上型产品；一般含糖之西点，诸如：口香糖(如，包括含有大致上不溶于水、可咀嚼之胶底质(诸如：糖胶树胶或其替代物，包括：杰特龙(jetulong)、嘉特凯橡胶(guttakayrubber)或某些可食用之天然合成树脂或蜡)的组成物)、硬糖、软糖、薄荷糖、奶油杏仁花生糖(nougat candy)、糖豆(jelly beans)，等；酱汁，包括：水果味酱汁、巧克力酱汁，等；食用凝胶；乳脂类，包括：奶油乳脂、面粉团、鲜奶油，等；果酱，包括：草莓酱、橘子酱，等；面包，包括：甜面包，等或其它淀粉产品；辛香料；一般佐料，包括：用于烤肉、烤鸡、串烧肉，等之调味酱油以及蕃茄酱、酱汁、面汤，等；加工之农产品、畜牧产品或海产；加工肉品，诸如：香肠，等；蒸馏食品、腌黄瓜、在酱油中烹煮之腌渍品、佳肴、小菜；点心，诸如：洋芋片、饼干，等；谷类产品；经口投服或用于口腔中之药物或类药物(如：维生素、咳嗽糖浆、咳嗽药水、可咀嚼之药锭、氨基酸、苦味药物或药剂、酸化剂，等)，其中该药物可为固体、液体、凝胶或气体形式，诸如：药丸、锭片、喷雾、胶囊、糖浆、液滴、喉片剂、粉末，等；个人照护产品，诸如：其它用于口腔之口服组成物，诸如：口气清新剂、漱喉剂、漱口剂、牙膏、牙齿亮光剂、洁牙剂、口腔喷剂、牙齿美白剂，等；饮食补充品；烟草制品(包括：生烟及无烟之烟草制品，诸如：鼻烟、香烟、烟斗和雪茄烟草，以及所有形式之烟草，诸如：烟丝填料、叶、茎、梗、均质化之叶子经熟化、再制扎及来自烟草粉尘、微粒或呈片状、丸或其它形式之其它来源的烟草再制品、自非烟草原料调制之烟草替代品、浸水烟或嚼烟；动物饲料；及营养补充品，其包括任何可提供医药或健康效益(包括：预防及治疗疾病，例如：心血管病及高血液胆固醇水平、糖尿病、骨质疏松症、发炎或自体免疫失调)之食物或食物部分。As used herein, "edible composition" and "sweetened composition" are synonymous and mean substances that come into contact with the mouth of a human or animal, including those that are inserted and subsequently spit out and Substances that are safe for human or animal consumption (whether by drinking, eating, swallowing or other ingestion) when used. These compositions include foods, beverages, pharmaceuticals, tobacco, nutritional supplements, oral hygiene/cosmetics, and the like. Non-limiting examples of these products include: non-carbonated beverages and carbonated beverages such as: cola, ginger ale, root beers, apple juice, fruit flavored refreshments (e.g. citrus refreshment Beverages, such as: lemon-lime or orange flavor), powdered refreshing drinks, etc.; fruit juices derived from fruits or vegetables, including pressed juices, etc., fruit juices containing fruit pieces, fruit drinks, juice drinks, Beverages containing fruit juices, beverages flavored with fruits, vegetable juices, fruit juices containing vegetables and mixed fruit and vegetable juices; sports drinks, energy drinks, water-like drinks, etc. water); tea or favorite beverages, such as coffee, cocoa, black tea, green tea, oolong tea, etc.; beverages containing dairy ingredients, such as: dairy beverages, coffee containing dairy ingredients, au lait coffee, milk tea, fruit juice milk drinks , drinking yogurt, lactic acid bacteria drinks or the like; dairy products; baked goods; desserts, such as: yogurt, jellies, drinking jellies, puddings, Bavarians cream, Blancmange, cakes, brownies, mousse, etc., desserts eaten at tea time or after meals; frozen foods; cold treats, such as: ice cream, such as: ice cream, ice milk, lactic acid Ice (lacto-ice), etc. (this food is made by adding sweeteners and various other types of ingredients to dairy products, and then stirring and freezing the resulting mixture) and frozen pastries, such as: Snowflake cheese (sherbets), dessert ice, etc. (the food is prepared by adding various other types of raw materials to sugar water, and stirring and freezing the resulting mixture); ice cream; pastries in general, e.g. baked goods Baked or steamed snacks, such as: cakes, crackers, biscuits, buns with bean paste filling, etc.; rice cakes and snacks; tabletop products; general Confectionery containing sugar, such as: chewing gum (e.g., including a substantially water-insoluble, chewable gum base (such as chicle or its substitutes, including: jetulong, jatke rubber ( guttakayrubber) or certain edible natural synthetic resins or waxes), hard candies, soft candies, mints, nougat candy, jelly beans, etc.; sauces, including : fruit-flavored sauces, chocolate sauces, etc.; edible gels; creams, including: buttercream, dough, whipped cream, etc.; jams, including: strawberry jam, marmalade, etc.; bread, including: sweet bread , etc. or other starch products; spices; general condiments, including: seasoned soy sauce and tomato paste, sauces, noodle soups, etc. for roast meat, grilled chicken, skewered meat, etc.; processed agricultural Products, livestock products or seafood; processed meat products, such as: sausages, etc.; retort food, pickles, pickles cooked in soy sauce, delicacies, side dishes; snacks, such as: potato chips, biscuits, etc.; cereal products; Drugs or drug-like drugs orally administered or used in the oral cavity (such as vitamins, cough syrup, cough drops, chewable tablets, amino acids, bitter drugs or agents, acidulants, etc.), where the drug may be solid , liquid, gel or gaseous forms, such as: pills, tablets, sprays, capsules, syrups, liquid drops, lozenges, powders, etc.; personal care products, such as: other oral compositions for the oral cavity, such as: Breath fresheners, throat gargles, mouthwashes, toothpaste, tooth polishes, dentifrices, oral sprays, tooth whitening agents, etc.; dietary supplements; tobacco products (including: raw and smokeless tobacco products, Such as: snuff, cigarette, pipe and cigar tobacco, and tobacco in all forms, such as: tobacco filler, leaves, stems, stems, homogenized leaves cured, re-packed and from tobacco dust, particulate or in sheet form, tobacco reconstituted from other sources in pellets or other forms, tobacco substitutes prepared from non-tobacco raw materials, water tobacco or chewing tobacco; animal feed; and nutritional supplements, including any Treat diseases such as: cardiovascular disease and high blood cholesterol levels, diabetes, osteoporosis, inflammation or autoimmune disorders).

一般而言，存于经甜化之组成物中之天然及/或合成之高效甜味剂的量根据经甜化之组成物的特殊类型及其所需之甜度而有很大之变化。本技艺之一般技术人士可轻易地决定加入经甜化之组成物中之甜味剂的合适量。于一特定之具体例中，存于经甜化之组成物中之该至少一种天然及/或合成的高效甜味剂为经甜化之组成物之约1至约5,000ppm且存于该经甜化之组成物中之该至少一种改良甜味之组成物的量为经甜化之组成物之约0.1至约100,000ppm。In general, the amount of natural and/or synthetic high-potency sweetener present in a sweetened composition will vary widely depending on the particular type of sweetened composition and its desired level of sweetness. One of ordinary skill in the art can readily determine the appropriate amount of sweetener to add to the sweetened composition. In a specific embodiment, the at least one natural and/or synthetic high-potency sweetener is present in the sweetened composition at about 1 to about 5,000 ppm of the sweetened composition and is present in the sweetened composition The amount of the at least one sweet taste improving composition in the sweetened composition is from about 0.1 to about 100,000 ppm of the sweetened composition.

根据特定之具体例，用于可甜化之组成物的天然高效甜味剂之合适量包含：约100ppm至约3,000ppm之莱鲍廸苷A；约50ppm至约3,000ppm之甜菊；约50ppm至约3,000ppm之甜菊苷；约50ppm至约3,000ppm之罗汉果皂苷IV；约50ppm至约3,000ppm之罗汉果皂苷V；约50ppm至约3,000ppm之罗汉果甜味剂；约5ppm至约300ppm之莫纳甜，约5ppm至约200ppm之奇异果甜蛋白；及约50ppm至约3,000ppm之甘草酸单铵盐水合物。According to certain embodiments, suitable amounts of natural high-potency sweeteners for sweetenable compositions include: about 100 ppm to about 3,000 ppm of rebaudioside A; about 50 ppm to about 3,000 ppm of stevia; about 50 ppm to about 3,000 ppm of stevia; About 3,000 ppm of stevioside; about 50 ppm to about 3,000 ppm of mogroside IV; about 50 ppm to about 3,000 ppm of mogroside V; about 50 ppm to about 3,000 ppm of monk fruit sweetener; about 5 ppm to about 300 ppm of monatin , about 5 ppm to about 200 ppm of thaumatin; and about 50 ppm to about 3,000 ppm of monoammonium glycyrrhizinate hydrate.

根据特定之具体例，用于可甜化之组成物的合成高效甜味剂之合适量包含：约1ppm至约60ppm之甜肽胺；约10ppm至约600ppm之阿斯巴甜；约1ppm至约20ppm之纽甜；约10ppm至约500ppm之醋磺内酯钾；约50ppm至约5,000ppm之环己基磺酰氨酸盐；约10ppm至约500ppm之糖精；约5ppm至约250ppm之三氯蔗糖；约1ppm至约20ppm之N-[N-[3-(3-羟基-4-甲氧苯基)丙基]-L-α-天门冬氨酰基]-L-苯基丙氨酸1-甲酯；约1ppm至约20ppm之N-[N-[3-(3-羟基-4-甲氧苯基)-3-甲基丁基]-L-α-天门冬氨酰基]-L-苯基丙氨酸1-甲酯及约1ppm至约20ppm之N-[N-[3-(3-甲氧基-4-羟苯基)丙基]-L-α-天门冬氨酰基]-L-苯基丙氨酸1-甲酯。According to certain embodiments, suitable amounts of synthetic high-potency sweeteners for the sweetenable composition include: about 1 ppm to about 60 ppm glucosamine; about 10 ppm to about 600 ppm aspartame; about 1 ppm to about 20ppm neotame; about 10ppm to about 500ppm acesulfame potassium; about 50ppm to about 5,000ppm cyclamate; about 10ppm to about 500ppm saccharin; about 5ppm to about 250ppm sucralose; About 1 ppm to about 20 ppm of N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine 1-methyl Esters; about 1 ppm to about 20 ppm of N-[N-[3-(3-hydroxy-4-methoxyphenyl)-3-methylbutyl]-L-alpha-aspartyl]-L-benzene 1-methyl alanine and about 1 ppm to about 20 ppm of N-[N-[3-(3-methoxy-4-hydroxyphenyl)propyl]-L-α-aspartyl]- L-Phenylalanine 1-methyl ester.

在一种具体例中，食用组成物包含碳酸饮料，此饮料包含至少一种天然及/或合成之高效甜味剂、至少一种改良甜味之组成物及至少一种机能性成分；其中该至少一种天然及/或合成之高效甜味剂包含莱鲍廸苷A、莱鲍廸苷B、莱鲍廸苷C、莱鲍廸苷D、莱鲍廸苷E、莱鲍廸苷F、杜尔可苷A、杜尔可苷B、甜茶苷、甜菊、甜菊苷、罗汉果皂苷IV、罗汉果皂苷V、罗汉果甜味剂、赛门苷、莫纳甜及其盐类(莫纳甜SS、RR、RS、SR)、仙茅甜蛋白、甘草酸及其盐类、奇异果甜蛋白、莫那灵、马槟榔甜蛋白、布拉齐因、赫南德辛、叶甜素、葛来赛菲林、根皮苷、三洛巴汀、拜由诺苷、奥斯来丁、聚宝多苷A、泰洛卡利苷A、泰洛卡利苷B、木库洛利苷、非洛米索苷I、培利安灵I、相思子苷A、青钱柳苷I、三氯蔗糖、醋磺内酯钾或其它盐类、阿斯巴甜、甜肽胺、糖精、新橙皮苷二氢查尔酮、环己基磺酰氨酸盐、纽甜、N-[N-[3-(3-羟基-4-甲氧苯基)丙基]-L-α-天门冬氨酰基]-L-苯丙氨酸1-甲酯、N-[N-[3-(3-羟基-4-甲氧苯基)-3-甲基丁基]-L-α-天门冬氨酰基]-L-苯丙氨酸1-甲酯、N-[N-[3-(3-甲氧基-4-羟苯基)丙基]-L-α-天门冬氨酰基]-L-苯丙氨酸1-甲酯、其盐类或其组合；其中该至少一种改良甜味之组成物系选自下列族群：碳水化合物、多元醇、氨基酸及其对应之盐、聚氨基酸及其对应之盐、糖酸及其对应之盐、有机酸、无机酸、有机盐、无机盐、苦味化合物、香料、涩味化合物、聚合物、蛋白质或蛋白质水解产物、表面活性剂、乳化剂、类黄酮、醇类及其组合；且其中该至少一种机能性成分包含至少一种体重管理剂。改良甜味之组成物的特殊组合揭示于美国临时申请案第60/739,302及60/739,124号中。In one embodiment, the edible composition comprises a carbonated beverage comprising at least one natural and/or synthetic high-potency sweetener, at least one sweet taste improving composition and at least one functional ingredient; wherein the at least one natural and/or synthetic high-potency sweetener comprising rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, Durcoside A, dulcoside B, rubusoside, stevia, stevioside, mogroside IV, mogroside V, monk fruit sweetener, simonoside, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monarin, caperin, braziin, Hernandezin, phytosin, glucerin Feline, phlorizin, trilobatine, bayunoside, ausletin, jujube A, tylocaridin A, tylocaridin B, mukuroside, felomisol Glycoside I, Perianlin I, Abrin A, Cyclocaridin I, Sucralose, Acesulfame Potassium or other salts, Aspartame, Sweet Peptide, Saccharin, Neohesperidin Dihydro Chalcone, Cyclohexylsulfonyl, Neotame, N-[N-[3-(3-Hydroxy-4-methoxyphenyl)propyl]-L-α-Aspartyl]-L -Phenylalanine 1-methyl ester, N-[N-[3-(3-hydroxy-4-methoxyphenyl)-3-methylbutyl]-L-α-aspartyl]-L -Phenylalanine 1-methyl ester, N-[N-[3-(3-methoxy-4-hydroxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine Acid 1-methyl esters, salts thereof, or combinations thereof; wherein the at least one sweet taste-improving composition is selected from the following groups: carbohydrates, polyols, amino acids and their corresponding salts, polyamino acids and their corresponding salts , sugar acids and their corresponding salts, organic acids, inorganic acids, organic salts, inorganic salts, bitter compounds, spices, astringent compounds, polymers, proteins or protein hydrolysates, surfactants, emulsifiers, flavonoids, alcohols and combinations thereof; and wherein the at least one functional ingredient comprises at least one weight management agent. Specific combinations of sweet taste improving compositions are disclosed in US Provisional Application Nos. 60/739,302 and 60/739,124.

于一特定之具体例中，该至少一种机能性成分可能需要特别处理以并入机能性经甜化之组成物。当该机能性经甜化之组成物为水性且该至少一种机能性成分为疏水性时此加工处理特别重要。将疏水性组成物并入水溶液之技术为本技艺之一般技术人士所熟知，其非限定实例包括：均化、包囊、乳剂及加入安定剂、树胶，等。In a particular embodiment, the at least one functional ingredient may require special handling for incorporation into the functionally sweetened composition. This processing is particularly important when the functional sweetened composition is aqueous and the at least one functional ingredient is hydrophobic. Techniques for incorporating hydrophobic compositions into aqueous solutions are well known to those of ordinary skill in the art, and non-limiting examples include: homogenization, encapsulation, emulsions, and addition of stabilizers, gums, and the like.

于一特定之具体例中，该用于制造该至少一种机能性成分于水性机能性经甜化之组成物中的实质稳定分散液的方法包含将该至少一种机能性成分与该水性之食用组成物混合，以形成颗粒之第一分散液，将颗粒之第一分散液加热并将已加热之第一分散液颗粒均质化，以取得水性之机能性经甜化的组成物，此组成物中所包含之该至少一种机能性成分的颗粒大小系在约0.1微米至约50微米之间。此方法进一步揭示于2003年10月24日及2005年12日23日分别提出之美国申请案第10/458,692及11/315,206号中，其揭示内容全文并为此文之参考资料。In a specific embodiment, the method for making a substantially stable dispersion of the at least one functional ingredient in an aqueous functional sweetened composition comprises combining the at least one functional ingredient with the aqueous The edible composition is mixed to form a first dispersion of particles, the first dispersion of particles is heated and the particles of the heated first dispersion are homogenized to obtain an aqueous functionally sweetened composition, wherein The particle size of the at least one functional ingredient included in the composition is between about 0.1 micron and about 50 microns. This approach is further disclosed in US Application Nos. 10/458,692 and 11/315,206, filed October 24, 2003 and December 23, 2005, respectively, the disclosures of which are incorporated herein by reference in their entirety.

机能性甜味剂组成物及含彼之食用组成物可用来提供超越基本营养之健康效益。例如：这类效益可包括促进食欲饱足之感觉，以藉此抑制食欲并减少食物摄取或引起生热，以藉此耗尽更多能量。Functional sweetener compositions and edible compositions containing them can be used to provide health benefits beyond basic nutrition. For example: such benefits may include promoting a feeling of satiety, thereby suppressing appetite and reducing food intake, or inducing thermogenesis, whereby more energy is expended.

附图说明：Description of drawings:

图1为根据本发明之一种具体例中莱鲍廸苷A(rebaudioside A)第1多晶型在散射强度对散射角2θ之作图中的粉末x-射线衍射扫描图。Fig. 1 is a powder x-ray diffraction scan diagram of the first polymorphic form of rebaudioside A (rebaudioside A) according to a specific example of the present invention in the plot of scattering intensity versus scattering angle 2θ.

图2为根据本发明之一种具体例中莱鲍廸苷A第2多晶型在散射强度对散射角2θ之作图中的粉末x-射线衍射扫描图。Fig. 2 is a powder x-ray diffraction scan diagram of the second polymorphic form of rebaudioside A in a plot of scattering intensity versus scattering angle 2θ in a specific example of the present invention.

图3为根据本发明之一种具体例中莱鲍廸苷A第3A多晶型在散射强度对散射角2θ之作图中的粉末x-射线衍射扫描图。Fig. 3 is a powder x-ray diffraction scan diagram of the 3A polymorph of rebaudioside A in a plot of scattering intensity versus scattering angle 2θ in a specific example of the present invention.

图4为根据本发明之一种具体例中莱鲍廸苷A第3B多晶型在散射强度对散射角2θ之作图中的粉末x-射线衍射扫描图。Fig. 4 is a powder x-ray diffraction scan diagram of the 3B polymorph of rebaudioside A in a plot of scattering intensity versus scattering angle 2θ in a specific example of the present invention.

图5为根据本发明之一种具体例中莱鲍廸苷A第4多晶型在散射强度对散射角2θ之作图中的粉末x-射线衍射扫描图。Fig. 5 is a powder x-ray diffraction scan diagram of the fourth polymorphic form of rebaudioside A in a plot of scattering intensity versus scattering angle 2θ in a specific example of the present invention.

具体实施方式：Detailed ways:

本发明藉由下列实例进一步说明，这些实例并不欲在任一方面限制本发明之范围。相反地，本技艺之技术熟习人士在理解其中之说明后应清楚了解到在不悖离本发明之精神及/或附属之权利要求的范围下还可有其它多种不同之具体例、修改及其等同物。除非另外指定，％系以重量计。The invention is further illustrated by the following examples, which are not intended to limit the scope of the invention in any way. On the contrary, those skilled in the art should clearly understand that there are many other different specific examples, modifications and its equivalent. % are by weight unless otherwise specified.

实例A组Example Group A

实例A1Example A1

以每份约500毫克之蝴蝶亚萃取物(～240毫升)、400ppm之莱鲍廸苷A及3.5％赤藓醇来制备莱鲍廸苷A健怡可乐(diet cola)饮料(甜度相当于10％蔗糖)。Prepare rebaudioside A diet cola (diet cola) beverage (diet cola) beverage (diet cola) with about 500 mg of Hoodia extract (～240 milliliters), 400 ppm of rebaudioside A and 3.5% erythritol per serving (sweetness equivalent to 10% sucrose).

实例A2Example A2

以每份500毫克之蝴蝶亚萃取物(～240毫升)、400ppm之莱鲍廸苷A及3.5％赤藓醇来制备莱鲍廸苷A健怡柠檬-莱姆饮料(甜度相当于10％蔗糖)。With each 500 mg of Hoodia extract (~240 ml), 400 ppm of reb A and 3.5% erythritol to prepare the rebaudioside A healthy lemon-lime drink (sweetness equivalent to 10% sucrose).

实例A3Example A3

以360ppm莱鲍廸苷A/柠檬酸盐组成物将市售之Minite Maid柳橙汁(100％果汁产品)做1∶1稀释。此产品中含有每份500毫克之蝴蝶亚萃取物(～240毫升)及180ppm之莱鲍廸苷A(相当于5％蔗糖)。Commercially available Minite Maid orange juice (100% fruit juice product) was diluted 1:1 with 360ppm rebaudioside A/citrate composition. This product contains 500mg of Hoodia extract per serving (~240ml) and 180ppm of Rebaudioside A (equivalent to 5% sucrose).

实例A4Example A4

以360ppm莱鲍廸苷A/柠檬酸盐组成物将市售之雀巢劲凉柠檬茶产品做1∶1稀释。此产品中含有每份500毫克之蝴蝶亚萃取物(～240毫升)及180ppm之莱鲍廸苷A(相当于5％蔗糖)。The commercially available Nestle Lemon Tea product was diluted 1:1 with 360ppm rebaudioside A/citrate composition. This product contains 500mg of Hoodia extract per serving (~240ml) and 180ppm of Rebaudioside A (equivalent to 5% sucrose).

下列实例B1-B3、C1-C3、D、E1-E3说明根据本发明之特定具体例制造纯化之莱鲍廸苷A的方法：The following Examples B1-B3, C1-C3, D, E1-E3 illustrate methods of making purified rebaudioside A according to specific embodiments of the invention:

实例B组Instance group B

表2：实例B1-3之摘述Table 2: Summary of Examples B1-3

  粗莱鲍廸苷A(克)Crude Rebaudioside A (grams)  乙醇(95％)(毫升)Ethanol (95%) (ml)  溶剂甲醇(99％)(毫升)Solvent methanol (99%) (ml)  水(毫升)water (ml)  加热T(℃)Heating T(℃)  干燥T(℃)Dry T(℃)  产量(克)Yield (grams)  HPLC纯度(重量/重量％)HPLC Purity (w/w%)  B1B1  400400  12001200  400400  320320  5050  5050  130130  98.998.9  B2B2  100100  320320  120120  5050  30-4030-40  6060  7272  98.398.3  B3B3  5050  160160  6060  2525  ～30~30  6060  27.327.3  98.298.2

实例B1Example B1

购得粗莱鲍廸苷A(77.4％纯度)混合物。利用HPLC鉴定并定量杂质(6.2％甜菊苷、5.6％莱鲍廸苷C、0.6％莱鲍廸苷F、1.0％其它甜菊醇糖苷、3.0％莱鲍廸苷D、4.9％莱鲍廸苷B、0.3％甜菊双糖苷(steviolbioside))(以干燥基质，含水量4.7％计)。A mixture of crude rebaudioside A (77.4% purity) was purchased. Impurities identified and quantified by HPLC (6.2% stevioside, 5.6% rebaudioside C, 0.6% rebaudioside F, 1.0% other steviol glycosides, 3.0% rebaudioside D, 4.9% rebaudioside B , 0.3% steviolbioside (steviolbioside)) (based on dry matrix, water content 4.7%).

将粗莱鲍廸苷A(400克)、乙醇(95％，1200毫升)、甲醇(99％，400毫升)和水(320毫升)合并并在50℃加热10分钟。将透明溶液冷却至22℃共16小时。滤出白色结晶，以乙醇(2×200毫升，95％)清洗二次并在50℃真空烤箱中，于减低之压力(20毫米)下干燥16-24小时。Crude Reb A (400 g), ethanol (95%, 1200 mL), methanol (99%, 400 mL) and water (320 mL) were combined and heated at 50°C for 10 minutes. The clear solution was cooled to 22°C for 16 hours. The white crystals were filtered off, washed twice with ethanol (2×200 ml, 95%) and dried in a vacuum oven at 50° C. under reduced pressure (20 mm) for 16-24 hours.

实质上纯化之莱鲍廸苷A的最终组成物(130克)包含98.91％莱鲍廸苷A、0.06％甜菊苷、0.03％莱鲍廸苷C、0.12％莱鲍廸苷F、0.13％其它甜菊醇糖苷、0.1％莱鲍廸苷D、0.49％莱鲍廸苷B及0.03％甜菊双糖苷(均以重量计)。The final composition (130 grams) of substantially purified rebaudioside A contained 98.91% rebaudioside A, 0.06% stevioside, 0.03% rebaudioside C, 0.12% rebaudioside F, 0.13% other Steviol glycoside, 0.1% rebaudioside D, 0.49% rebaudioside B and 0.03% steviolbioside (all by weight).

实例B2Example B2

购得粗莱鲍廸苷A(80.37％)。藉由HPLC鉴定杂质(6.22％甜菊苷、2.28％莱鲍廸苷C、0.35％杜尔可苷、0.78％莱鲍廸苷F、0.72％其它甜菊醇糖苷、3.33％莱鲍廸苷B、0.07％甜菊双糖苷)(以干燥基质，含水量3.4％计)。Crude Rebaudioside A (80.37%) was purchased. Impurities were identified by HPLC (6.22% stevioside, 2.28% rebaudioside C, 0.35% dulcoside, 0.78% rebaudioside F, 0.72% other steviol glycosides, 3.33% rebaudioside B, 0.07 % steviolbioside) (based on dry matrix, water content 3.4%).

将粗莱鲍廸苷A(100克)、乙醇(95％，320毫升)、甲醇(99％，120毫升)和水(50毫升)合并并在30-40℃加热10分钟。将透明溶液冷却至22℃共16小时。滤出白色结晶，以乙醇(2×50毫升，95％)清洗二次。将湿滤饼(88克)在乙醇(95％，1320毫升)中浆化16小时，过滤后以乙醇(95％，2×100毫升)清洗之，在60℃真空烤箱中，于减低之压力(20毫米)下干燥16-24小时。Crude Reb A (100 g), ethanol (95%, 320 mL), methanol (99%, 120 mL) and water (50 mL) were combined and heated at 30-40° C. for 10 minutes. The clear solution was cooled to 22°C for 16 hours. The white crystals were filtered off and washed twice with ethanol (2 x 50 mL, 95%). The wet filter cake (88 g) was slurried in ethanol (95%, 1320 ml) for 16 hours, washed with ethanol (95%, 2 x 100 ml) after filtration, and placed in a vacuum oven at 60°C under reduced pressure (20mm) for 16-24 hours.

实质上纯化之莱鲍廸苷A的最终组成物(72克)包含98.29％莱鲍廸苷A、0.03％甜菊苷、0.02％莱鲍廸苷C、0.17％莱鲍廸苷F、0.06％莱鲍廸苷D及1.09％莱鲍廸苷B。HPLC并未侦测到甜菊双糖苷。The final composition (72 grams) of substantially purified rebaudioside A comprised 98.29% rebaudioside A, 0.03% stevioside, 0.02% rebaudioside C, 0.17% rebaudioside F, 0.06% lysoside Baudioside D and 1.09% Rebaudioside B. Steviolbioside was not detected by HPLC.

实例B3Example B3

购得粗莱鲍廸苷A(80.37％)。藉由HPLC鉴定杂质(6.22％甜菊苷、2.28％莱鲍廸苷C、0.35％杜尔可苷、0.78％莱鲍廸苷F、0.72％其它甜菊醇糖苷、3.33％莱鲍廸苷B、0.07％甜菊双糖苷)(以干燥基质，含水量3.4％计)。Crude Rebaudioside A (80.37%) was purchased. Impurities were identified by HPLC (6.22% stevioside, 2.28% rebaudioside C, 0.35% dulcoside, 0.78% rebaudioside F, 0.72% other steviol glycosides, 3.33% rebaudioside B, 0.07 % steviolbioside) (based on dry matrix, water content 3.4%).

将粗莱鲍廸苷A(50克)、乙醇(95％，160毫升)、甲醇(99％，60毫升)和水(25毫升)合并并在约30℃加热10分钟。将透明溶液冷却至22℃共16小时。滤出白色结晶，以乙醇(2×25毫升，95％)清洗二次。将湿滤饼(40克)在甲醇(99％，600毫升)中浆化16小时，过滤后以甲醇(99％，2×25毫升)清洗二次，在60℃真空烤箱中，于减低之压力(20毫米)下干燥16-24小时。Crude rebaudioside A (50 g), ethanol (95%, 160 mL), methanol (99%, 60 mL) and water (25 mL) were combined and heated at about 30°C for 10 minutes. The clear solution was cooled to 22°C for 16 hours. The white crystals were filtered off and washed twice with ethanol (2 x 25 mL, 95%). The wet filter cake (40 g) was slurried in methanol (99%, 600 ml) for 16 hours, washed twice with methanol (99%, 2 × 25 ml) after filtration, and placed in a vacuum oven at 60°C under reduced pressure. Dry under pressure (20 mm) for 16-24 hours.

实质上纯化之莱鲍廸苷A的最终组成物(27.3克)包含98.22％莱鲍廸苷A、0.04％甜菊苷、0.04％莱鲍廸苷C、0.18％莱鲍廸苷F、0.08％莱鲍廸苷D及1.03％莱鲍廸苷B。藉由HPLC未侦测到甜菊双糖苷。The final composition (27.3 grams) of substantially purified rebaudioside A contained 98.22% rebaudioside A, 0.04% stevioside, 0.04% rebaudioside C, 0.18% rebaudioside F, 0.08% lysoside Baudioside D and 1.03% Rebaudioside B. Steviolbioside was not detected by HPLC.

实例C组Example C group

表3：实例C1-3之摘述Table 3: Summary of Examples C1-3

实例C1Instance C1

将粗莱鲍廸苷A(80.37％纯度，5克)之混合物、乙醇(95％，15毫升)、甲醇(5毫升)和水(3.5毫升)合并并加热至回流10分钟。将透明溶液冷却至22℃共16小时并一边搅拌。滤出白色结晶产物，以乙醇∶甲醇(5.0毫升，3∶1，体积/体积)混合物清洗二次并在50℃真空烤箱中，于减低之压力(20毫米)下干燥16-24小时，以产生2.6克纯化之产物(根据HPLC，纯度＞99％)。A mixture of crude rebaudioside A (80.37% purity, 5 g), ethanol (95%, 15 mL), methanol (5 mL) and water (3.5 mL) was combined and heated to reflux for 10 minutes. The clear solution was cooled to 22°C for 16 hours with stirring. The white crystalline product was filtered off, washed twice with ethanol:methanol (5.0 ml, 3:1, volume/volume) mixture and dried under reduced pressure (20 mm) in a vacuum oven at 50°C for 16-24 hours to obtain This yielded 2.6 g of purified product (purity >99% according to HPLC).

实例C2Instance C2

将粗莱鲍廸苷A(80.37％纯度，5克)之混合物、乙醇(95％，15毫升)、甲醇(5毫升)和水(4.0毫升)合并并加热至回流10分钟。将透明溶液冷却至22℃共16小时并一边搅拌。滤出白色结晶产物，以乙醇∶甲醇(5.0毫升，3∶1，体积/体积)混合物清洗二次并在50℃真空烤箱中，于减低之压力(20毫米)下干燥16-24小时，以产生2.3克纯化之产物(根据HPLC，纯度＞99％)。A mixture of crude rebaudioside A (80.37% purity, 5 g), ethanol (95%, 15 mL), methanol (5 mL) and water (4.0 mL) was combined and heated to reflux for 10 minutes. The clear solution was cooled to 22°C for 16 hours with stirring. The white crystalline product was filtered off, washed twice with ethanol:methanol (5.0 ml, 3:1, volume/volume) mixture and dried under reduced pressure (20 mm) in a vacuum oven at 50°C for 16-24 hours to obtain This yielded 2.3 g of purified product (purity >99% according to HPLC).

实例C3Instance C3

将粗莱鲍廸苷A(80.37％纯度，5克)之混合物、乙醇(95％，16毫升)、甲醇(6毫升)和水(2.5毫升)合并并加热至回流10分钟。将透明溶液冷却至22℃共2小时。在此期间开始出现结晶。将混合物在室温中搅拌16小时。滤出白色结晶产物，以乙醇∶甲醇(5.0毫升，8∶3，体积/体积)混合物清洗二次并在50℃真空烤箱中，于减低之压力(20毫米)下干燥16-24小时，以产生3.2克纯化之产物(根据HPLC，纯度＞98％)。A mixture of crude rebaudioside A (80.37% purity, 5 g), ethanol (95%, 16 mL), methanol (6 mL) and water (2.5 mL) was combined and heated to reflux for 10 minutes. The clear solution was cooled to 22°C for 2 hours. Crystallization started to occur during this time. The mixture was stirred at room temperature for 16 hours. The white crystalline product was filtered off, washed twice with ethanol:methanol (5.0 ml, 8:3, volume/volume) mixture and dried under reduced pressure (20 mm) in a vacuum oven at 50°C for 16-24 hours to obtain This yielded 3.2 g of purified product (purity >98% according to HPLC).

实例DExample D

表4：实例D之摘述Table 4: Summary of Example D

将粗莱鲍廸苷A(80.37％纯度，50克)之混合物、乙醇(95％，160毫升)和水(40毫升)合并并加热至回流30分钟。让混合物冷却至周围温度16-24小时。滤出白色结晶产物，以乙醇(95％，25毫升)清洗二次并在60℃真空烤箱中，于减低之压力(20毫米)下干燥16-24小时，以产生19.8克纯化之产物(根据HPLC，纯度99.5％)。A mixture of crude rebaudioside A (80.37% purity, 50 g), ethanol (95%, 160 mL) and water (40 mL) was combined and heated to reflux for 30 minutes. Allow the mixture to cool to ambient temperature for 16-24 hours. The white crystalline product was filtered off, washed twice with ethanol (95%, 25 ml) and dried in a vacuum oven at 60° C. under reduced pressure (20 mm) for 16-24 hours to yield 19.8 g of purified product (according to HPLC, purity 99.5%).

实例EExample E

表5：实例E1-3之摘述Table 5: Summary of Examples E1-3

  粗莱鲍廸苷A(克)Crude Rebaudioside A (grams)  乙醇(95％)(毫升)Ethanol (95%) (ml)  有机共溶剂(毫升)Organic co-solvent (ml)  水(毫升)water (ml)  甲醇浆液(毫升)Methanol slurry (ml)  产量(克)Yield (grams)  HPLC纯度％)HPLC purity %)  E1E1  5050  160160  甲醇(60)Methanol (60)  2525  200200  12.712.7  ＞97＞97  E2E2  5050  160160  甲醇(60)Methanol (60)  2525  300300  18.618.6  ＞97＞97  E3E3  5050  160160  甲醇(06)Methanol (06)  2525  350350  22.222.2  ＞97＞97

实例E1Instance E1

藉由在22℃搅拌将粗莱鲍廸苷A(41％纯度，50克)之混合物、乙醇(95％，160毫升)、甲醇(99.8％，60毫升)和水(25毫升)合并在一起。白色产物在5-20小时内结晶而出。将混合物再搅拌48小时。滤出白色结晶产物并以乙醇(95％，25毫升)清洗二次。然后，将白色结晶产物之湿滤饼在甲醇(99.8％，200毫升)中浆化16小时，过滤后以甲醇(99.8％，25毫升)清洗二次，在60℃真空烤箱中，于减低之压力(20毫米)下干燥16-24小时，以产生12.7克纯化之产物(根据HPLC，纯度＞97％)。A mixture of crude rebaudioside A (41% purity, 50 g), ethanol (95%, 160 mL), methanol (99.8%, 60 mL) and water (25 mL) were combined by stirring at 22°C . The white product crystallized out within 5-20 hours. The mixture was stirred for an additional 48 hours. The white crystalline product was filtered off and washed twice with ethanol (95%, 25 mL). Then, the wet filter cake of the white crystalline product was slurried in methanol (99.8%, 200 ml) for 16 hours, washed twice with methanol (99.8%, 25 ml) after filtration, and placed in a vacuum oven at 60°C under reduced pressure. Drying under pressure (20 mm) for 16-24 hours yielded 12.7 g of purified product (>97% purity according to HPLC).

实例E2Example E2

藉由在22℃搅拌将粗莱鲍廸苷A(48％纯度，50克)之混合物、乙醇(95％，160毫升)、甲醇(99.8％，60毫升)和水(25毫升)合并在一起。白色产物在3-6小时内结晶而出。将混合物再搅拌48小时。滤出白色结晶产物并以乙醇(95％，25毫升)清洗二次。然后，将白色结晶产物之湿滤饼在甲醇(99.8％，300毫升)中浆化16小时，过滤后以甲醇(99.8％，25毫升)清洗之，在60℃真空烤箱中，于减低之压力(20毫米)下干燥16-24小时，以产生18.6克纯化之产物(根据HPLC，纯度＞97％)。A mixture of crude rebaudioside A (48% purity, 50 g), ethanol (95%, 160 mL), methanol (99.8%, 60 mL) and water (25 mL) were combined by stirring at 22°C . The white product crystallized out within 3-6 hours. The mixture was stirred for an additional 48 hours. The white crystalline product was filtered off and washed twice with ethanol (95%, 25 mL). Then, the wet filter cake of the white crystalline product was slurried in methanol (99.8%, 300 ml) for 16 hours, filtered and washed with methanol (99.8%, 25 ml), and placed in a vacuum oven at 60°C under reduced pressure (20 mm) for 16-24 hours to yield 18.6 g of purified product (>97% purity according to HPLC).

实例E3Example E3

藉由在22℃搅拌将粗莱鲍廸苷A(55％纯度，50克)之混合物、乙醇(95％，160毫升)、甲醇(99.8％，60毫升)和水(25毫升)合并在一起。白色产物在15-30分钟内结晶而出。将混合物再搅拌48小时。滤出白色结晶产物并以乙醇(95％，25毫升)清洗二次。然后，将白色结晶产物之湿滤饼在甲醇(99.8％，350毫升)中浆化16小时，过滤后以甲醇(99.8％，25毫升)清洗二次，在60℃真空烤箱中，于减低之压力(20毫米)下干燥16-24小时，以产生22.2克纯化之产物(根据HPLC，纯度＞97％)。A mixture of crude rebaudioside A (55% purity, 50 g), ethanol (95%, 160 mL), methanol (99.8%, 60 mL) and water (25 mL) were combined by stirring at 22 °C . The white product crystallized within 15-30 minutes. The mixture was stirred for an additional 48 hours. The white crystalline product was filtered off and washed twice with ethanol (95%, 25 mL). Then, the wet filter cake of the white crystalline product was slurried in methanol (99.8%, 350 ml) for 16 hours, washed twice with methanol (99.8%, 25 ml) after filtration, and placed in a vacuum oven at 60°C under reduced pressure. Drying under pressure (20 mm) for 16-24 hours yielded 22.2 g of purified product (>97% purity according to HPLC).

实例FExample F

莱鲍廸苷A(＞97％，藉由HPLC纯化)之溶液系经由将混合物在二次蒸馏水中(在50毫升中包含12.5克，25％浓缩液)，于40℃下搅拌5分钟来制备。立即使用Lab-Plant喷雾干燥器SD-04装置(Lab-Plant有限公司，West Yorkshire，英国)将透明溶液进行喷雾干燥，以形成非结晶形莱鲍廸苷A多晶型物。将溶液通过进料泵送入喷嘴式雾化器中，藉由固定之氮气/空气流之辅助将其雾化成液滴喷雾。在干燥室中，于受控制之温度条件(约90至约97℃)及气流条件下，将水分从液滴中蒸发，以形成干燥颗粒。将此干燥粉末(11-12克，H₂O 6.74％)持续从干燥室排出并收集在瓶中。经测定，其在室温下的水中溶解度为＞35.0％。A solution of Rebaudioside A (>97%, purified by HPLC) was prepared by stirring the mixture in double distilled water (contains 12.5 g in 50 mL, 25% concentrate) at 40 °C for 5 minutes . The clear solution was immediately spray dried using a Lab-Plant Spray Dryer SD-04 unit (Lab-Plant Ltd, West Yorkshire, UK) to form the amorphous Rebaudioside A polymorph. The solution was pumped through the feed pump into a nozzle atomizer where it was atomized into a droplet spray with the aid of a constant nitrogen/air flow. In a drying chamber, under controlled temperature conditions (about 90 to about 97° C.) and air flow conditions, moisture is evaporated from the liquid droplets to form dry particles. This dry powder (11-12 g,_H2O 6.74%) was continuously drained from the drying chamber and collected in a bottle. It has been determined that its solubility in water at room temperature is >35.0%.

实例G组Example G group

依下列实验计划(类似于上述)进行实例G组中所制备之样本的感觉评估。在此试验之实验计划中，无一样本被吞入。尝味后将所有样本吐出并以水潄口。一旦感觉到最大甜度时，将样本吐出并以水潄口，潄口后集中注意甜变化3-4分钟，测量甜味衰退的速度(″甜味之持续″)。品尝完样本后，咀嚼咸牡犡饼干，再以水潄口，至少5分钟后再尝试下一样本。由一小组食品及饮料之感觉评估专家利用下列量尺评估甜味持续之情况：0＝无甜味持续，1＝甜味持续极轻微，2＝甜味持续轻微，3＝中度之甜味持续，4＝适强之甜味持续，5＝强烈之甜味持续。The sensory evaluation of the samples prepared in Example G group was carried out according to the following experimental plan (similar to the above). In the protocol for this experiment, none of the samples were swallowed. Spit out all samples after tasting and rinse mouth with water. Once the maximum sweetness was felt, the sample was spit out and the mouth was rinsed with water. After rinsing, the speed of sweetness decay was measured by focusing on the change in sweetness ("sweetness duration"). After tasting the sample, chew the salty oyster biscuits, rinse your mouth with water, and wait at least 5 minutes before trying the next sample. The sweetness lingering was evaluated by a panel of food and beverage sensory experts using the following scale: 0 = no sweetness lingering, 1 = very slight sweetness lingering, 2 = slight sweetness lingering, 3 = moderate sweetness Sustained, 4 = moderately strong sweetness persisted, 5 = intense sweetness persisted.

藉由本实验计划观察之蔗糖的″甜味持续″程度定义为0。500ppm之REBA对照组样本的甜味持续级别定义为5。藉由相同之实验计划尝试实验样本，在各样本间永远间隔足够时间以使感觉系统能确实再度平衡。在实验期间允许并鼓励重新品尝。The "sweetness lingering" degree of sucrose observed by this experimental plan was defined as 0. The sweetness lingering level of the 500 ppm REBA control sample was defined as 5. Try experimental samples by the same experimental plan, always leaving enough time between samples to allow the sensory system to actually rebalance. Re-tasting was allowed and encouraged during the experiment.

比较味道试验系在二个对照组及加入改良甜味之添加剂之间进行甜味开始及/或甜味持续的测试。The comparative taste test is to test the onset of sweetness and/or the continuation of sweetness between two control groups and the addition of sweetness-improving additives.

对照组样本control sample

REBA为一种天然无热量甜味剂，其具有极纯净之味道变化形廓(即，仅有甜味)及可接受之甜味起始速度，但与碳水化合物甜味剂相较下，其甜味之持续则相当明显。REBA is a natural non-caloric sweetener with a very clean taste profile (i.e., only sweetness) and an acceptable sweetness onset rate, but compared to carbohydrate sweeteners, its The persistence of sweetness is quite obvious.

评估调制处理对在柠檬酸/柠檬酸钾组成物中之400ppmREBA(相当于8克蔗糖)的甜味(相当于在健怡柠檬-莱姆饮料中者)持续情形的改变效果。所测得之此溶液的甜味持续级别为5。The effect of conditioning treatments on altering the sweetness (equivalent to that in a diet lemon-lime drink) profile of 400 ppm REBA (equivalent to 8 grams of sucrose) in a citric acid/potassium citrate composition was evaluated. The measured sweetness persistence level of this solution is 5.

将8克糖溶解在100毫升柠檬酸盐缓冲液中。所测得之此对照组样本之甜味持续级别为0。Dissolve 8 g of sugar in 100 ml of citrate buffer. The measured sweetness lingering level of the control sample was 0.

下列实例G1-51说明于本发明之特定具体例中莱鲍廸苷A与改良甜味之组成物的组合：The following Examples G1-51 illustrate the combination of rebaudioside A and sweet taste improving compositions in specific embodiments of the invention:

实例G1Instance G1

将400ppmREBA溶解在柠檬酸/柠檬酸钾组成物中(相当于在健怡柠檬-莱姆饮料中者)。然后，将1250ppm之海藻糖与基础溶液混合。所测得之此溶液的甜味持续级别为2。400 ppm REBA was dissolved in a citric acid/potassium citrate composition (equivalent to that in a Diet Lemon-Lime drink). Then, 1250 ppm trehalose was mixed with the base solution. The measured sweetness persistence level of this solution was 2.

实例G2Instance G2

将400ppmREBA溶解在柠檬酸/柠檬酸钾组成物中(相当于在健怡柠檬-莱姆饮料中者)。然后，将10,000ppm之果寡醣(55％)与基础溶液混合。所测得之此溶液的甜味持续级别为3。400 ppm REBA was dissolved in a citric acid/potassium citrate composition (equivalent to that in a Diet Lemon-Lime drink). Then, 10,000 ppm of fructo-oligosaccharide (55%) was mixed with the base solution. The measured sweetness persistence level of this solution is 3.

实例G3Instance G3

将400ppmREBA溶解在柠檬酸/柠檬酸钾组成物中(相当于在健怡柠檬-莱姆饮料中者)。然后，将200ppm之塞内加尔阿拉伯胶与基础溶液混合。所测得之此溶液的甜味持续级别为3。400 ppm REBA was dissolved in a citric acid/potassium citrate composition (equivalent to that in a Diet Lemon-Lime drink). Then, 200 ppm of Senegal gum arabic was mixed with the base solution. The measured sweetness persistence level of this solution is 3.

实例G4Instance G4

将400ppmREBA溶解在柠檬酸/柠檬酸钾组成物中(相当于在健怡柠檬-莱姆饮料中者)。然后，将2,500ppm之β-环糊精与基础溶液混合。所测得之此溶液的甜味持续级别为3。400 ppm REBA was dissolved in a citric acid/potassium citrate composition (equivalent to that in a Diet Lemon-Lime drink). Then, 2,500 ppm of β-cyclodextrin was mixed with the base solution. The measured sweetness persistence level of this solution is 3.

实例G5Instance G5

将400ppmREBA溶解在柠檬酸/柠檬酸钾组成物中(相当于在健怡柠檬-莱姆饮料中者)。然后，将5,000ppm之甘油与基础溶液混合。所测得之此溶液的甜味持续级别为3。400 ppm REBA was dissolved in a citric acid/potassium citrate composition (equivalent to that in a Diet Lemon-Lime drink). Then, 5,000 ppm of glycerin was mixed with the base solution. The measured sweetness persistence level of this solution is 3.

实例G6Instance G6

将400ppmREBA溶解在柠檬酸/柠檬酸钾组成物中(相当于在健怡柠檬-莱姆饮料中者)。然后，将2,500ppm之Fibersol-2与基础溶液混合。所测得之此溶液的甜味持续级别为1。400 ppm REBA was dissolved in a citric acid/potassium citrate composition (equivalent to that in a Diet Lemon-Lime drink). Then, 2,500ppm of Fibersol-2 was mixed with the base solution. The measured sweetness persistence level of this solution was 1.

实例G7Instance G7

将400ppmREBA溶解在柠檬酸/柠檬酸钾组成物中(相当于在健怡柠檬-莱姆饮料中者)。然后，将125ppm之胶原蛋白(未调味之明胶)与基础溶液混合。所测得之此溶液的甜味持续级别为2。此调和物被认为具有似糖之味道特征。400 ppm REBA was dissolved in a citric acid/potassium citrate composition (equivalent to that in a Diet Lemon-Lime drink). Then, 125 ppm of collagen (unflavored gelatin) was mixed with the base solution. The measured sweetness persistence level of this solution was 2. This concoction is believed to have a sugar-like taste profile.

实例G8Instance G8

将400ppmREBA溶解在柠檬酸/柠檬酸钾组成物中(相当于在健怡柠檬-莱姆饮料中者)。然后，将2,000ppm之胶原蛋白(未调味之明胶)与基础溶液混合。所测得之此溶液的甜味持续级别为3。此调和物被认为具有似糖之味道特征。400 ppm REBA was dissolved in a citric acid/potassium citrate composition (equivalent to that in a Diet Lemon-Lime drink). Then, 2,000 ppm of collagen (unflavored gelatin) was mixed with the base solution. The measured sweetness persistence level of this solution is 3. This concoction is believed to have a sugar-like taste profile.

实例G9Instance G9

将400ppmREBA溶解在柠檬酸/柠檬酸钾组成物中(相当于在健怡柠檬-莱姆饮料中者)。然后，将10,000ppm之D-塔格糖与基础溶液混合。所测得之此溶液的甜味持续级别为2。400 ppm REBA was dissolved in a citric acid/potassium citrate composition (equivalent to that in a Diet Lemon-Lime drink). Then, 10,000 ppm of D-tagatose was mixed with the base solution. The measured sweetness persistence level of this solution was 2.

实例G10Instance G10

将400ppmREBA溶解在柠檬酸/柠檬酸钾组成物中(相当于在健怡柠檬-莱姆饮料中者)。然后，将150ppm之氯化钠与基础溶液混合。所测得之此溶液的甜味持续级别为3。400 ppm REBA was dissolved in a citric acid/potassium citrate composition (equivalent to that in a Diet Lemon-Lime drink). Then, 150 ppm of sodium chloride was mixed with the base solution. The measured sweetness persistence level of this solution is 3.

实例G11Instance G11

将400ppmREBA溶解在柠檬酸/柠檬酸钾组成物中(相当于在健怡柠檬-莱姆饮料中者)。然后，将150ppm之氯化钾与基础溶液混合。所测得之此溶液的甜味持续级别为3。400 ppm REBA was dissolved in a citric acid/potassium citrate composition (equivalent to that in a Diet Lemon-Lime drink). Then, 150 ppm of potassium chloride was mixed with the base solution. The measured sweetness persistence level of this solution is 3.

实例G12Instance G12

将400ppmREBA溶解在柠檬酸/柠檬酸钾组成物中(相当于在健怡柠檬-莱姆饮料中者)。然后，将300ppm之磷酸二氢钾与基础溶液混合。所测得之此溶液的甜味持续级别为3。400 ppm REBA was dissolved in a citric acid/potassium citrate composition (equivalent to that in a Diet Lemon-Lime drink). Then, 300 ppm of potassium dihydrogen phosphate was mixed with the base solution. The measured sweetness persistence level of this solution is 3.

实例G13Instance G13

将500ppmREBA溶解在1升二氧化碳气泡水中，加入磷酸，75％直到pH值介于2.4及2.5之间。然后，将10,000ppm至20,000ppm之KH₂PO₄与基础溶液混合。所测得之此溶液的甜味持续级别为2。Dissolve 500 ppm REBA in 1 liter of carbon dioxide sparkling water and add phosphoric acid, 75% until the pH is between 2.4 and 2.5. Then, 10,000 ppm to 20,000 ppm of KH₂ PO₄ is mixed with the base solution. The measured sweetness persistence level of this solution was 2.

实例G14Instance G14

将400ppmREBA溶解在柠檬酸/柠檬酸钾组成物中(相当于在健怡柠檬-莱姆饮料中者)。然后，将500ppm之葡糖酸钠与基础溶液混合。所测得之此溶液的甜味持续级别为4。400 ppm REBA was dissolved in a citric acid/potassium citrate composition (equivalent to that in a Diet Lemon-Lime drink). Then, 500 ppm of sodium gluconate was mixed with the base solution. The measured sweetness persistence level of this solution is 4.

实例G15Instance G15

将400ppmREBA溶解在柠檬酸/柠檬酸钾组成物中(相当于在健怡柠檬-莱姆饮料中者)。然后，将125-500ppm之酒石酸钾一水合物与基础溶液混合。所测得之此溶液的甜味持续级别为3。400 ppm REBA was dissolved in a citric acid/potassium citrate composition (equivalent to that in a Diet Lemon-Lime drink). Then, 125-500 ppm of potassium tartrate monohydrate was mixed with the base solution. The measured sweetness persistence level of this solution is 3.

实例G16Instance G16

将400ppmREBA溶解在柠檬酸/柠檬酸钾组成物中(相当于在健怡柠檬-莱姆饮料中者)。然后，将500ppm之酒石酸钠二水合物与基础溶液混合。所测得之此溶液的甜味持续级别为2。400 ppm REBA was dissolved in a citric acid/potassium citrate composition (equivalent to that in a Diet Lemon-Lime drink). Then, 500 ppm of sodium tartrate dihydrate was mixed with the base solution. The measured sweetness persistence level of this solution was 2.

实例G17Instance G17

将400ppmREBA溶解在柠檬酸/柠檬酸钾组成物中(相当于在健怡柠檬-莱姆饮料中者)。然后，将310-1250ppm之葡庚糖酸，钠盐与基础溶液混合。所测得之此溶液的甜味持续级别为2。400 ppm REBA was dissolved in a citric acid/potassium citrate composition (equivalent to that in a Diet Lemon-Lime drink). Then, 310-1250ppm of glucoheptonic acid, sodium salt was mixed with the base solution. The measured sweetness persistence level of this solution was 2.

实例G18Instance G18

将400ppmREBA溶解在柠檬酸/柠檬酸钾组成物中(相当于在健怡柠檬-莱姆饮料中者)。然后，将250-500ppm之L-乳酸钠与基础溶液混合。所测得之此溶液的甜味持续级别为3。此调和物被认为具有似糖之味道特征。400 ppm REBA was dissolved in a citric acid/potassium citrate composition (equivalent to that in a Diet Lemon-Lime drink). Then, 250-500 ppm of L-sodium lactate was mixed with the base solution. The measured sweetness persistence level of this solution is 3. This concoction is believed to have a sugar-like taste profile.

实例G19Instance G19

将400ppmREBA溶解在柠檬酸/柠檬酸钾组成物中(相当于在健怡柠檬-莱姆饮料中者)。然后，将1,000ppm之L-乳酸钠与基础溶液混合。所测得之此溶液的甜味持续级别为2。此调和物被认为具有似糖之味道特征。400 ppm REBA was dissolved in a citric acid/potassium citrate composition (equivalent to that in a Diet Lemon-Lime drink). Then, 1,000 ppm of sodium L-lactate was mixed with the base solution. The measured sweetness persistence level of this solution was 2. This concoction is believed to have a sugar-like taste profile.

实例G20Example G20

将400ppmREBA溶解在柠檬酸/柠檬酸钾组成物中(相当于在健怡柠檬-莱姆饮料中者)。然后，将600-800ppm之苹果酸与基础溶液混合。所测得之此溶液的甜味持续级别为3。400 ppm REBA was dissolved in a citric acid/potassium citrate composition (equivalent to that in a Diet Lemon-Lime drink). Then, 600-800ppm of malic acid was mixed with the base solution. The measured sweetness persistence level of this solution is 3.

实例G21Instance G21

将400ppmREBA溶解在柠檬酸/柠檬酸钾组成物中(相当于在健怡柠檬-莱姆饮料中者)。然后，将500ppm之羟基柠檬酸与基础溶液混合。所测得之此溶液的甜味持续级别为3。400 ppm REBA was dissolved in a citric acid/potassium citrate composition (equivalent to that in a Diet Lemon-Lime drink). Then, 500 ppm of hydroxycitric acid was mixed with the base solution. The measured sweetness persistence level of this solution is 3.

实例G22Instance G22

将400ppmREBA溶解在柠檬酸/柠檬酸钾组成物中(相当于在健怡柠檬-莱姆饮料中者)。然后，将500ppm之水杨酸与基础溶液混合。所测得之此溶液的甜味持续级别为3。400 ppm REBA was dissolved in a citric acid/potassium citrate composition (equivalent to that in a Diet Lemon-Lime drink). Then, 500ppm of salicylic acid was mixed with the base solution. The measured sweetness persistence level of this solution is 3.

实例G23Instance G23

将400ppmREBA溶解在柠檬酸/柠檬酸钾组成物中(相当于在健怡柠檬-莱姆饮料中者)。然后，将1,000ppm之水杨酸与基础溶液混合。所测得之此溶液的甜味持续级别为2。400 ppm REBA was dissolved in a citric acid/potassium citrate composition (equivalent to that in a Diet Lemon-Lime drink). Then, 1,000ppm of salicylic acid was mixed with the base solution. The measured sweetness persistence level of this solution was 2.

实例G24Instance G24

将400ppmREBA溶解在柠檬酸/柠檬酸钾组成物中(相当于在健怡柠檬-莱姆饮料中者)。然后，将112ppm之咖啡酸与基础溶液混合。所测得之此溶液的甜味持续级别为1。400 ppm REBA was dissolved in a citric acid/potassium citrate composition (equivalent to that in a Diet Lemon-Lime drink). Then, 112 ppm of caffeic acid was mixed with the base solution. The measured sweetness persistence level of this solution was 1.

实例G25Example G25

将400ppmREBA溶解在柠檬酸/柠檬酸钾组成物中(相当于在健怡柠檬-莱姆饮料中者)。然后，将250ppm之琥珀酸与基础溶液混合。所测得之此溶液的甜味持续级别为3。400 ppm REBA was dissolved in a citric acid/potassium citrate composition (equivalent to that in a Diet Lemon-Lime drink). Then, 250 ppm of succinic acid was mixed with the base solution. The measured sweetness persistence level of this solution is 3.

实例G26Instance G26

将400ppmREBA溶解在柠檬酸/柠檬酸钾组成物中(相当于在健怡柠檬-莱姆饮料中者)。然后，将80∶20(重量/重量)比之柠檬酸/苹果酸与基础溶液混合。所测得之此溶液的甜味持续级别为4。400 ppm REBA was dissolved in a citric acid/potassium citrate composition (equivalent to that in a Diet Lemon-Lime drink). Then, an 80:20 (weight/weight) ratio of citric acid/malic acid was mixed with the base solution. The measured sweetness persistence level of this solution is 4.

实例G27Instance G27

将400ppmREBA溶解在柠檬酸/柠檬酸钾组成物中(相当于在健怡柠檬-莱姆饮料中者)。然后，将125ppm之2，4-二羟基苯甲酸与基础溶液混合。所测得之此溶液的甜味持续级别为2。400 ppm REBA was dissolved in a citric acid/potassium citrate composition (equivalent to that in a Diet Lemon-Lime drink). Then, 125 ppm of 2,4-dihydroxybenzoic acid was mixed with the base solution. The measured sweetness persistence level of this solution was 2.

实例G28Instance G28

将400ppmREBA溶解在柠檬酸/柠檬酸钾组成物中(相当于在健怡柠檬-莱姆饮料中者)。然后，将250ppm之2，4-二羟基苯甲酸与基础溶液混合。所测得之此溶液的甜味持续级别为1。400 ppm REBA was dissolved in a citric acid/potassium citrate composition (equivalent to that in a Diet Lemon-Lime drink). Then, 250 ppm of 2,4-dihydroxybenzoic acid was mixed with the base solution. The measured sweetness persistence level of this solution was 1.

实例G29Instance G29

将400ppmREBA溶解在柠檬酸/柠檬酸钾组成物中(相当于在健怡柠檬-莱姆饮料中者)。然后，将100ppm之D/L丙氨酸与基础溶液混合。所测得之此溶液的甜味持续级别为3。400 ppm REBA was dissolved in a citric acid/potassium citrate composition (equivalent to that in a Diet Lemon-Lime drink). Then, 100 ppm D/L alanine was mixed with the base solution. The measured sweetness persistence level of this solution is 3.

实例G30Example G30

将400ppmREBA溶解在柠檬酸/柠檬酸钾组成物中(相当于在健怡柠檬-莱姆饮料中者)。然后，将100ppm之茶氨酸与基础溶液混合。所测得之此溶液的甜味持续级别为1。400 ppm REBA was dissolved in a citric acid/potassium citrate composition (equivalent to that in a Diet Lemon-Lime drink). Then, 100 ppm of theanine was mixed with the base solution. The measured sweetness persistence level of this solution was 1.

实例G31Instance G31

将400ppmREBA溶解在柠檬酸/柠檬酸钾组成物中(相当于在健怡柠檬-莱姆饮料中者)。然后，将5,000ppm至10,000ppm之甘氨酸与基础溶液混合。所测得之此溶液的甜味持续级别为3。400 ppm REBA was dissolved in a citric acid/potassium citrate composition (equivalent to that in a Diet Lemon-Lime drink). Then, 5,000 ppm to 10,000 ppm of glycine is mixed with the base solution. The measured sweetness persistence level of this solution is 3.

实例G32Instance G32

将400ppmREBA溶解在柠檬酸/柠檬酸钾组成物中(相当于在健怡柠檬-莱姆饮料中者)。然后，将2,500ppm之肌酸与基础溶液混合。所测得之此溶液的甜味持续级别为2。此调和物被认为具有似糖之味道特征。400 ppm REBA was dissolved in a citric acid/potassium citrate composition (equivalent to that in a Diet Lemon-Lime drink). Then, 2,500ppm of creatine was mixed with the base solution. The measured sweetness persistence level of this solution was 2. This concoction is believed to have a sugar-like taste profile.

实例G33Instance G33

将400ppmREBA溶解在柠檬酸/柠檬酸钾组成物中(相当于在健怡柠檬-莱姆饮料中者)。然后，将620ppm至5,000ppm之L-丝氨酸与基础溶液混合。所测得之此溶液的甜味持续级别为2。此调和物被认为具有似糖之味道特征。400 ppm REBA was dissolved in a citric acid/potassium citrate composition (equivalent to that in a Diet Lemon-Lime drink). Then, 620ppm to 5,000ppm of L-serine was mixed with the base solution. The measured sweetness persistence level of this solution was 2. This concoction is believed to have a sugar-like taste profile.

实例G34Example G34

将400ppmREBA溶解在柠檬酸/柠檬酸钾组成物中(相当于在健怡柠檬-莱姆饮料中者)。然后，将1,250ppm至2,500ppm之葡糖胺氢氯化物与基础溶液混合。所测得之此溶液的甜味持续级别为3。此调和物被认为具有似糖之味道特征。400 ppm REBA was dissolved in a citric acid/potassium citrate composition (equivalent to that in a Diet Lemon-Lime drink). Then, 1,250 ppm to 2,500 ppm of glucosamine hydrochloride was mixed with the base solution. The measured sweetness persistence level of this solution is 3. This concoction is believed to have a sugar-like taste profile.

实例G35Example G35

将400ppmREBA溶解在柠檬酸/柠檬酸钾组成物中(相当于在健怡柠檬-莱姆饮料中者)。然后，将2,500ppm至5,000ppm之牛胆质与基础溶液混合。所测得之此溶液的甜味持续级别为3。400 ppm REBA was dissolved in a citric acid/potassium citrate composition (equivalent to that in a Diet Lemon-Lime drink). Then, 2,500ppm to 5,000ppm of bovine bile was mixed with the base solution. The measured sweetness persistence level of this solution is 3.

实例G36Instance G36

将400ppmREBA溶解在柠檬酸/柠檬酸钾组成物中(相当于在健怡柠檬-莱姆饮料中者)。然后，将1,000ppm至2,000ppm之聚丙二醇藻酸化物(PGA)与基础溶液混合。所测得之此溶液的甜味持续级别为5。此调和物被认为具有似糖之味道特征。400 ppm REBA was dissolved in a citric acid/potassium citrate composition (equivalent to that in a Diet Lemon-Lime drink). Then, 1,000 ppm to 2,000 ppm of polypropylene glycol alginate (PGA) was mixed with the base solution. The measured sweetness persistence level of this solution is 5. This concoction is believed to have a sugar-like taste profile.

实例G37Instance G37

制备二种溶液。在各溶液中，将400ppmREBA溶解在柠檬酸/柠檬酸钾组成物中(相当于在健怡柠檬-莱姆饮料中者)。然后，将78ppm至156ppm及1,250ppm之可溶性米蛋白与各别基础溶液混合。所测得之这些溶液的甜味持续级别为3。此调和物被认为具有似糖之味道特征。Two solutions were prepared. In each solution, 400 ppm REBA was dissolved in a citric acid/potassium citrate composition (equivalent to that in a Diet Lemon-Lime drink). Then, 78ppm to 156ppm and 1,250ppm of soluble rice protein were mixed with the respective base solutions. The sweetness lingering rating of these solutions was measured as 3. This concoction is believed to have a sugar-like taste profile.

实例G38Instance G38

将400ppmREBA溶解在柠檬酸/柠檬酸钾组成物中(相当于在健怡柠檬-莱姆饮料中者)。然后，将312ppm至625ppm之可溶性米蛋白与基础溶液混合。所测得之此溶液的甜味持续级别为2。此调和物被认为具有似糖之味道特征。400 ppm REBA was dissolved in a citric acid/potassium citrate composition (equivalent to that in a Diet Lemon-Lime drink). Then, 312 ppm to 625 ppm of soluble rice protein was mixed with the base solution. The measured sweetness persistence level of this solution was 2. This concoction is believed to have a sugar-like taste profile.

实例G39Instance G39

将400ppmREBA溶解在柠檬酸/柠檬酸钾组成物中(相当于在健怡柠檬-莱姆饮料中者)。然后，将25ppm之柚苷与基础溶液混合。所测得之此溶液的甜味持续级别为2。400 ppm REBA was dissolved in a citric acid/potassium citrate composition (equivalent to that in a Diet Lemon-Lime drink). Then, 25 ppm of naringin was mixed with the base solution. The measured sweetness persistence level of this solution was 2.

实例G40Example G40

将400ppmREBA溶解在柠檬酸/柠檬酸钾组成物中(相当于在健怡柠檬-莱姆饮料中者)。然后，将1.2ppm之奎宁与基础溶液混合。所测得之此溶液的甜味持续级别为4。400 ppm REBA was dissolved in a citric acid/potassium citrate composition (equivalent to that in a Diet Lemon-Lime drink). Then, 1.2 ppm of quinine was mixed with the base solution. The measured sweetness persistence level of this solution is 4.

实例G41Example G41

将400ppmREBA溶解在柠檬酸/柠檬酸钾组成物中(相当于在健怡柠檬-莱姆饮料中者)。然后，将125ppm之经酶改质的芸香苷Sanmelin^TMAO(San-Ei GenF.F.I.公司，日本大阪)与基础溶液混合。所测得之此溶液的甜味持续级别为4。此调和物被认为具有似糖之味道特征。400 ppm REBA was dissolved in a citric acid/potassium citrate composition (equivalent to that in a Diet Lemon-Lime drink). Then, 125 ppm of enzyme-modified rutin Sanmelin^™ AO (San-Ei GenF.FI Company, Osaka, Japan) was mixed with the base solution. The measured sweetness persistence level of this solution is 4. This concoction is believed to have a sugar-like taste profile.

实例G42Example G42

将400ppmREBA溶解在柠檬酸/柠檬酸钾组成物中(相当于在健怡柠檬-莱姆饮料中者)。然后，将250ppm之经酶改质的芸香苷Sanmelin^TMAO(San-Ei GenF.F.I.公司，日本大阪)与基础溶液混合。所测得之此溶液的甜味持续级别为3。此调和物被认为具有似糖之味道特征。400 ppm REBA was dissolved in a citric acid/potassium citrate composition (equivalent to that in a Diet Lemon-Lime drink). Then, 250 ppm of enzyme-modified rutin Sanmelin^™ AO (San-Ei GenF.FI Company, Osaka, Japan) was mixed with the base solution. The measured sweetness persistence level of this solution is 3. This concoction is believed to have a sugar-like taste profile.

实例G43Example G43

将400ppmREBA溶解在柠檬酸/柠檬酸钾组成物中(相当于在健怡柠檬-莱姆饮料中者)。然后，将1.2ppm之绿白花千层醇与基础溶液混合。所测得之此溶液的甜味持续级别为2。400 ppm REBA was dissolved in a citric acid/potassium citrate composition (equivalent to that in a Diet Lemon-Lime drink). Then, 1.2 ppm of melaliflorol was mixed with the base solution. The measured sweetness persistence level of this solution was 2.

实例G44Example G44

将400ppmREBA溶解在柠檬酸/柠檬酸钾组成物中(相当于在健怡柠檬-莱姆饮料中者)。然后，将625ppm之葡萄皮萃取物与基础溶液混合。所测得之此溶液的甜味持续级别为4。此调和物被认为具有似糖之味道特征。400 ppm REBA was dissolved in a citric acid/potassium citrate composition (equivalent to that in a Diet Lemon-Lime drink). Then, 625 ppm of grape skin extract was mixed with the base solution. The measured sweetness persistence level of this solution is 4. This concoction is believed to have a sugar-like taste profile.

实例G45Example G45

将400ppmREBA溶解在柠檬酸/柠檬酸钾组成物中(相当于在健怡柠檬-莱姆饮料中者)。然后，将625ppm之Symrise^TM甜味剂164126之天然风味掩体(Symrise^TM，Holzminden，德国)与基础溶液混合。所测得之此溶液的甜味持续级别为4。此调和物被认为具有似糖之味道特征。400 ppm REBA was dissolved in a citric acid/potassium citrate composition (equivalent to that in a Diet Lemon-Lime drink). Then, 625 ppm of Symrise^™ Sweetener 164126 Natural Flavor Mask (Symrise^™ , Holzminden, Germany) was mixed with the base solution. The measured sweetness persistence level of this solution is 4. This concoction is believed to have a sugar-like taste profile.

实例G46Example G46

将400ppmREBA溶解在柠檬酸/柠檬酸钾组成物中(相当于在健怡柠檬-莱姆饮料中者)。然后，将1,250ppm至2,500ppm之Symrise^TM甜味剂164126之天然风味掩体(Symrise^TM，Holzminden，德国)与基础溶液混合。所测得之此溶液的甜味持续级别为3。此调和物被认为具有似糖之味道特征。400 ppm REBA was dissolved in a citric acid/potassium citrate composition (equivalent to that in a Diet Lemon-Lime drink). Then, 1,250 ppm to 2,500 ppm of Symrise^™ Sweetener 164126 Natural Flavor Mask (Symrise^™ , Holzminden, Germany) was mixed with the base solution. The measured sweetness persistence level of this solution is 3. This concoction is believed to have a sugar-like taste profile.

实例G47Example G47

将400ppmREBA溶解在柠檬酸/柠檬酸钾组成物中(相当于在健怡柠檬-莱姆饮料中者)。然后，将2ppm之天然Advantage^TM苦味阻断剂9(Natural Advantage，Freehold，美国纽泽西州)与基础溶液混合。所测得之此溶液的甜味持续级别为2。此调和物被认为具有似糖之味道特征。400 ppm REBA was dissolved in a citric acid/potassium citrate composition (equivalent to that in a Diet Lemon-Lime drink). Then, 2 ppm of Natural Advantage^™ Bitter Blocker 9 (Natural Advantage, Freehold, NJ, USA) was mixed with the base solution. The measured sweetness persistence level of this solution was 2. This concoction is believed to have a sugar-like taste profile.

实例G48Example G48

将400ppmREBA溶解在柠檬酸/柠檬酸钾组成物中(相当于在健怡柠檬-莱姆饮料中者)。然后，将1ppm至2ppm之天然Advantage^TM苦味阻断剂2(NauralAdvantage，Freehold，美国纽泽西州)与基础溶液混合。所测得之此溶液的甜味持续级别为2。400 ppm REBA was dissolved in a citric acid/potassium citrate composition (equivalent to that in a Diet Lemon-Lime drink). Then, 1 ppm to 2 ppm of Natural Advantage^™ Bitter Blocker 2 (Naural Advantage, Freehold, NJ, USA) was mixed with the base solution. The measured sweetness persistence level of this solution was 2.

实例G49Example G49

将400ppmREBA溶解在柠檬酸/柠檬酸钾组成物中(相当于在健怡柠檬-莱姆饮料中者)。然后，将2ppm之天然Advantage^TM苦味阻断剂1(Naural Advantage，Freehold，美国纽泽西州)与基础溶液混合。所测得之此溶液的甜味持续级别为3。400 ppm REBA was dissolved in a citric acid/potassium citrate composition (equivalent to that in a Diet Lemon-Lime drink). Then, 2 ppm of Natural Advantage^™ Bitter Blocker 1 (Naural Advantage, Freehold, NJ, USA) was mixed with the base solution. The measured sweetness persistence level of this solution is 3.

实例G50Example G50

将400ppmREBA溶解在柠檬酸/柠檬酸钾组成物中(相当于在健怡柠檬-莱姆饮料中者)。然后，将4ppm至8ppm之天然Advantage^TM苦味阻断剂10(NaturalAdvantage，Freehold，美国纽泽西州)与基础溶液混合。所测得之此溶液的甜味持续级别为2。400 ppm REBA was dissolved in a citric acid/potassium citrate composition (equivalent to that in a Diet Lemon-Lime drink). Then, 4 ppm to 8 ppm of Natural Advantage^™ Bitter Blocker 10 (Natural Advantage, Freehold, NJ, USA) was mixed with the base solution. The measured sweetness persistence level of this solution was 2.

实例G51Example G51

将400ppmREBA溶解在柠檬酸/柠檬酸钾组成物中(相当于在健怡柠檬-莱姆饮料中者)。然后，将25ppm之AMP与基础溶液混合。所测得之此溶液的甜味持续级别为3。400 ppm REBA was dissolved in a citric acid/potassium citrate composition (equivalent to that in a Diet Lemon-Lime drink). Then, 25 ppm of AMP was mixed with the base solution. The measured sweetness persistence level of this solution is 3.

实例H组Example H group

将改良甜味之组成物与REBA溶液合并以测定其对甜味持续之效果。筛选起始样本或其它稀释液以鉴定刚好超越阈值之浓度(此文定义为″接近阈值之浓度″)。评估接近阈值之添加浓度、6-至100-倍高之添加浓度(取决于味道差异强度)及中间值添加浓度(介于近阈值浓度与高添加浓度之中点)，以测定其对REBA溶液之甜味持续的影响。The sweet taste improving composition was combined with the REBA solution to determine its effect on sweet taste lingering. Starting samples or other dilutions are screened to identify concentrations just above the threshold (defined herein as "near-threshold concentrations"). Evaluate near-threshold spiked concentrations, 6- to 100-fold higher spiked concentrations (depending on strength of taste difference), and median spiked concentrations (midpoint between near-threshold and high spiked concentrations) to determine their effect on REBA solutions The lasting effect of sweetness.

制备在磷酸溶液(75％)中之500ppmREBA(以磷酸调成pH2.5或以柠檬酸及柠檬酸钾调成pH3.1)的调和物，再加入三种浓度之添加剂。A blend of 500 ppm REBA (pH 2.5 with phosphoric acid or pH 3.1 with citric acid and potassium citrate) in phosphoric acid solution (75%) was prepared and three concentrations of additives were added.

然后，利用实例G组中所描述之实验计划进行感觉评估，以评估REBA溶液之甜味持续情形。Sensory evaluations were then performed using the protocol described in Example Panel G to assess sweetness lingering of REBA solutions.

对照组control group

将500ppmREBA溶解在1升二氧化碳气泡水中，加入磷酸(75％)直到pH值介于2.4及2.5之间。所测得之此对照组样本的甜味持续级别为5。500 ppm REBA was dissolved in 1 liter of carbon dioxide sparkling water and phosphoric acid (75%) was added until the pH was between 2.4 and 2.5. The measured sweetness lingering level of the control sample was 5.

将10克糖溶解在100毫升二氧化碳气泡水中，加入磷酸(75％)直到pH值介于2.4及2.5之间。所测得之此对照组样本的甜味持续级别为0。Dissolve 10 g of sugar in 100 ml of carbon dioxide sparkling water and add phosphoric acid (75%) until the pH is between 2.4 and 2.5. The measured sweetness lingering level of the control sample was 0.

下列实例H1-41说明根据本发明之特定具体例之莱鲍廸苷A与改良甜味之组成物的组合：The following Examples H1-41 illustrate combinations of rebaudioside A and sweet taste improving compositions according to specific embodiments of the invention:

实例H1Instance H1

将500ppmREBA溶解在1升二氧化碳气泡水中，加入磷酸(75％)直到pH值介于2.4及2.5之间。然后，将5,000ppm之D-果糖与基础溶液混合。所测得之此溶液的甜味持续级别为3。此调和物被认为具有似糖之味道特征。500 ppm REBA was dissolved in 1 liter of carbon dioxide sparkling water and phosphoric acid (75%) was added until the pH was between 2.4 and 2.5. Then, 5,000 ppm of D-fructose was mixed with the base solution. The measured sweetness persistence level of this solution is 3. This concoction is believed to have a sugar-like taste profile.

实例H2Example H2

将500ppmREBA溶解在1升二氧化碳气泡水中，加入磷酸(75％)直到pH值介于2.4及2.5之间。然后，将1,000ppm之果寡醣(55％)与基础溶液混合。所测得之此溶液的甜味持续级别为3。此调和物被认为具有似糖之味道特征。500 ppm REBA was dissolved in 1 liter of carbon dioxide sparkling water and phosphoric acid (75%) was added until the pH was between 2.4 and 2.5. Then, 1,000 ppm of fructooligosaccharide (55%) was mixed with the base solution. The measured sweetness persistence level of this solution is 3. This concoction is believed to have a sugar-like taste profile.

实例H3Example H3

将500ppmREBA溶解在1升二氧化碳气泡水中，加入磷酸(75％)直到pH值介于2.4及2.5之间。然后，将5,000ppm之D-果糖与基础溶液混合。所测得之此溶液的甜味持续级别为2。500 ppm REBA was dissolved in 1 liter of carbon dioxide sparkling water and phosphoric acid (75%) was added until the pH was between 2.4 and 2.5. Then, 5,000 ppm of D-fructose was mixed with the base solution. The measured sweetness persistence level of this solution was 2.

实例H4Example H4

将500ppmREBA溶解在1升二氧化碳气泡水中，加入磷酸(75％)直到pH值介于2.4及2.5之间。然后，将450ppm之KCl及680ppm之KH₂PO₄与基础溶液混合。所测得之此溶液的甜味持续级别为3。此调和物被认为具有似糖之味道特征。500 ppm REBA was dissolved in 1 liter of carbon dioxide sparkling water and phosphoric acid (75%) was added until the pH was between 2.4 and 2.5. Then, 450 ppm of KCl and 680 ppm of KH₂ PO₄ were mixed with the base solution. The measured sweetness persistence level of this solution is 3. This concoction is believed to have a sugar-like taste profile.

实例H5Example H5

将500ppmREBA溶解在1升二氧化碳气泡水中，加入磷酸(75％)直到pH值介于2.4及2.5之间。然后，将250ppm至2,500ppm之苯甲酸钾与基础溶液混合。所测得之此溶液的甜味持续级别为4。500 ppm REBA was dissolved in 1 liter of carbon dioxide sparkling water and phosphoric acid (75%) was added until the pH was between 2.4 and 2.5. Then, 250 ppm to 2,500 ppm of potassium benzoate was mixed with the base solution. The measured sweetness persistence level of this solution is 4.

实例H6Example H6

将500ppmREBA溶解在1升二氧化碳气泡水中，加入磷酸(75％)直到pH值介于2.4及2.5之间。然后，将150ppm至200ppm之苹果酸与基础溶液混合。所测得之此溶液的甜味持续级别为3。500 ppm REBA was dissolved in 1 liter of carbon dioxide sparkling water and phosphoric acid (75%) was added until the pH was between 2.4 and 2.5. Then, 150 ppm to 200 ppm of malic acid was mixed with the base solution. The measured sweetness persistence level of this solution is 3.

实例H7Example H7

将500ppmREBA溶解在1升二氧化碳气泡水中，加入磷酸(75％)直到pH值介于2.4及2.5之间。然后，将50ppm至200ppm之柠檬酸与基础溶液混合。所测得之此溶液的甜味持续级别为3。500 ppm REBA was dissolved in 1 liter of carbon dioxide sparkling water and phosphoric acid (75%) was added until the pH was between 2.4 and 2.5. Then, 50 ppm to 200 ppm of citric acid was mixed with the base solution. The measured sweetness persistence level of this solution is 3.

实例H8Example H8

将500ppmREBA溶解在1升二氧化碳气泡水中，加入磷酸(75％)直到pH值介于2.4及2.5之间。然后，将1,171ppm之柠檬酸与基础溶液混合。所测得之此溶液的甜味持续级别为3。500 ppm REBA was dissolved in 1 liter of carbon dioxide sparkling water and phosphoric acid (75%) was added until the pH was between 2.4 and 2.5. Then, 1,171 ppm of citric acid was mixed with the base solution. The measured sweetness persistence level of this solution is 3.

实例H9Example H9

将500ppmREBA溶解在1升二氧化碳气泡水中，加入磷酸(75％)直到pH值介于2.4及2.5之间。然后，将50ppm至1,400ppm之脂肪酸与基础溶液混合。所测得之此溶液的甜味持续级别为3。此调和物被认为具有似糖之味道特征。500 ppm REBA was dissolved in 1 liter of carbon dioxide sparkling water and phosphoric acid (75%) was added until the pH was between 2.4 and 2.5. Then, 50 ppm to 1,400 ppm of fatty acid is mixed with the base solution. The measured sweetness persistence level of this solution is 3. This concoction is believed to have a sugar-like taste profile.

实例H10Example H10

将500ppmREBA溶解在1升二氧化碳气泡水中，加入磷酸(75％)直到pH值介于2.4及2.5之间。然后，将1,400ppm之脂肪酸与基础溶液混合。所测得之此溶液的甜味持续级别为2。此调和物被认为具有似糖之味道特征。500 ppm REBA was dissolved in 1 liter of carbon dioxide sparkling water and phosphoric acid (75%) was added until the pH was between 2.4 and 2.5. Then, 1,400 ppm of fatty acid was mixed with the base solution. The measured sweetness persistence level of this solution was 2. This concoction is believed to have a sugar-like taste profile.

实例H11Example H11

将500ppmREBA溶解在1升二氧化碳气泡水中，加入磷酸(75％)直到pH值介于2.4及2.5之间。然后，将608ppm之6.2mM磷酸与基础溶液混合。所测得之此溶液的甜味持续级别为1。500 ppm REBA was dissolved in 1 liter of carbon dioxide sparkling water and phosphoric acid (75%) was added until the pH was between 2.4 and 2.5. Then, 608 ppm of 6.2 mM phosphoric acid was mixed with the base solution. The measured sweetness persistence level of this solution was 1.

实例H12Example H12

将500ppmREBA溶解在1升二氧化碳气泡水中，加入磷酸(75％)直到pH值介于2.4及2.5之间。然后，将666ppm之6.8mM磷酸与基础溶液混合。所测得之此溶液的甜味持续级别为1。500 ppm REBA was dissolved in 1 liter of carbon dioxide sparkling water and phosphoric acid (75%) was added until the pH was between 2.4 and 2.5. Then, 666 ppm of 6.8 mM phosphoric acid was mixed with the base solution. The measured sweetness persistence level of this solution was 1.

实例H13Example H13

将500ppmREBA溶解在1升二氧化碳气泡水中，加入磷酸(75％)直到pH值介于2.4及2.5之间。然后，将500ppm至2,000ppm之苯甲酸钾与基础溶液混合。所测得之此溶液的甜味持续级别为4。500 ppm REBA was dissolved in 1 liter of carbon dioxide sparkling water and phosphoric acid (75%) was added until the pH was between 2.4 and 2.5. Then, 500 ppm to 2,000 ppm of potassium benzoate is mixed with the base solution. The measured sweetness persistence level of this solution is 4.

实例H14Example H14

将500ppmREBA溶解在1升二氧化碳气泡水中，加入磷酸(75％)直到pH值介于2.4及2.5之间。然后，将5,000ppm之L-α-氨基丁酸与基础溶液混合。所测得之此溶液的甜味持续级别为3。此调和物被认为具有似糖之味道特征。500 ppm REBA was dissolved in 1 liter of carbon dioxide sparkling water and phosphoric acid (75%) was added until the pH was between 2.4 and 2.5. Then, 5,000 ppm of L-α-aminobutyric acid was mixed with the base solution. The measured sweetness persistence level of this solution is 3. This concoction is believed to have a sugar-like taste profile.

实例H15Example H15

将500ppmREBA溶解在1升二氧化碳气泡水中，加入磷酸(75％)直到pH值介于2.4及2.5之间。然后，将5,000ppm之4-羟基-L-脯氨酸与基础溶液混合。所测得之此溶液的甜味持续级别为3。此调和物被认为具有似糖之味道特征。500 ppm REBA was dissolved in 1 liter of carbon dioxide sparkling water and phosphoric acid (75%) was added until the pH was between 2.4 and 2.5. Then, 5,000 ppm of 4-hydroxy-L-proline was mixed with the base solution. The measured sweetness persistence level of this solution is 3. This concoction is believed to have a sugar-like taste profile.

实例H16Example H16

将500ppmREBA溶解在1升二氧化碳气泡水中，加入磷酸(75％)直到pH值介于2.4及2.5之间。然后，将5,000ppm之L-谷氨酰胺与基础溶液混合。所测得之此溶液的甜味持续级别为4。此调和物被认为具有似糖之味道特征。500 ppm REBA was dissolved in 1 liter of carbon dioxide sparkling water and phosphoric acid (75%) was added until the pH was between 2.4 and 2.5. Then, 5,000 ppm of L-glutamine was mixed with the base solution. The measured sweetness persistence level of this solution is 4. This concoction is believed to have a sugar-like taste profile.

实例H17Instance H17

将500ppmREBA溶解在1升二氧化碳气泡水中，加入磷酸(75％)直到pH值介于2.4及2.5之间。然后，将15,000ppm之甘氨酸与基础溶液混合。所测得之此溶液的甜味持续级别为1。此调和物被认为具有似糖之味道特征。500 ppm REBA was dissolved in 1 liter of carbon dioxide sparkling water and phosphoric acid (75%) was added until the pH was between 2.4 and 2.5. Then, 15,000 ppm of glycine was mixed with the base solution. The measured sweetness persistence level of this solution was 1. This concoction is believed to have a sugar-like taste profile.

实例H18Example H18

将500ppmREBA溶解在1升二氧化碳气泡水中，加入磷酸(75％)直到pH值介于2.4及2.5之间。然后，将3,750ppm之甘氨酸与基础溶液混合。所测得之此溶液的甜味持续级别为3.5。此调和物被认为具有似糖之味道特征。500 ppm REBA was dissolved in 1 liter of carbon dioxide sparkling water and phosphoric acid (75%) was added until the pH was between 2.4 and 2.5. Then, 3,750 ppm of glycine was mixed with the base solution. The measured sweetness persistence level of this solution was 3.5. This concoction is believed to have a sugar-like taste profile.

实例H19Example H19

将500ppmREBA溶解在1升二氧化碳气泡水中，加入磷酸(75％)直到pH值介于2.4及2.5之间。然后，将7,000ppm之甘氨酸与基础溶液混合。所测得之此溶液的甜味持续级别为2。此调和物被认为具有似糖之味道特征。500 ppm REBA was dissolved in 1 liter of carbon dioxide sparkling water and phosphoric acid (75%) was added until the pH was between 2.4 and 2.5. Then, 7,000 ppm of glycine was mixed with the base solution. The measured sweetness persistence level of this solution was 2. This concoction is believed to have a sugar-like taste profile.

实例H20Example H20

将500ppmREBA溶解在1升二氧化碳气泡水中，加入磷酸(75％)直到pH值介于2.4及2.5之间。然后，将5,000ppm之L-丙氨酸与基础溶液混合。所测得之此溶液的甜味持续级别为2。此调和物被认为具有似糖之味道特征。500 ppm REBA was dissolved in 1 liter of carbon dioxide sparkling water and phosphoric acid (75%) was added until the pH was between 2.4 and 2.5. Then, 5,000 ppm of L-alanine was mixed with the base solution. The measured sweetness persistence level of this solution was 2. This concoction is believed to have a sugar-like taste profile.

实例H21Example H21

制备二种溶液。在各溶液中，将500ppmREBA溶解在1升二氧化碳气泡水中，加入磷酸(75％)直到pH值介于2.4及2.5之间。然后，将2,500ppm及7,000ppm至10,000ppm之L-丙氨酸与各别基础溶液混合。所测得之这些溶液的甜味持续级别为3。此调和物被认为具有似糖之味道特征。Two solutions were prepared. In each solution, 500 ppm REBA was dissolved in 1 liter of carbon dioxide sparkling water and phosphoric acid (75%) was added until the pH was between 2.4 and 2.5. Then, 2,500 ppm and 7,000 ppm to 10,000 ppm of L-alanine were mixed with the respective base solutions. The sweetness lingering rating of these solutions was measured as 3. This concoction is believed to have a sugar-like taste profile.

实例H22Example H22

制备二种溶液。在各溶液中，将500ppmREBA溶解在1升二氧化碳气泡水中，加入磷酸(75％)直到pH值介于2.4及2.5之间。然后，将2,500ppm及10,000ppm之β-丙氨酸与各别基础溶液混合。所测得之这些溶液的甜味持续级别为2。此调和物被认为具有似糖之味道特征。Two solutions were prepared. In each solution, 500 ppm REBA was dissolved in 1 liter of carbon dioxide sparkling water and phosphoric acid (75%) was added until the pH was between 2.4 and 2.5. Then, 2,500 ppm and 10,000 ppm of β-alanine were mixed with the respective base solutions. The sweetness lingering rating of these solutions was measured as 2. This concoction is believed to have a sugar-like taste profile.

实例H23Example H23

将500ppmREBA溶解在1升二氧化碳气泡水中，加入磷酸(75％)直到pH值介于2.4及2.5之间。然后，将5,000ppm之β-丙氨酸与基础溶液混合。所测得之此溶液的甜味持续级别为3。此调和物被认为具有似糖之味道特征。500 ppm REBA was dissolved in 1 liter of carbon dioxide sparkling water and phosphoric acid (75%) was added until the pH was between 2.4 and 2.5. Then, 5,000 ppm of β-alanine was mixed with the base solution. The measured sweetness persistence level of this solution is 3. This concoction is believed to have a sugar-like taste profile.

实例H24Example H24

将500ppmREBA溶解在1升二氧化碳气泡水中，加入磷酸(75％)直到pH值介于2.4及2.5之间。然后，将5,000ppm之甘氨酸及2,500ppm之L-丙氨酸与各别基础溶液混合。所测得之此溶液的甜味持续级别为2。此调和物被认为具有似糖之味道特征。500 ppm REBA was dissolved in 1 liter of carbon dioxide sparkling water and phosphoric acid (75%) was added until the pH was between 2.4 and 2.5. Then, 5,000 ppm of glycine and 2,500 ppm of L-alanine were mixed with the respective base solutions. The measured sweetness persistence level of this solution was 2. This concoction is believed to have a sugar-like taste profile.

实例H25Example H25

将500ppmREBA溶解在1升二氧化碳气泡水中，加入磷酸(75％)直到pH值介于2.4及2.5之间。然后，将3,750ppm之甘氨酸及3,750ppm之L-丙氨酸与基础溶液混合。所测得之此溶液的甜味持续级别为2。此调和物被认为具有似糖之味道特征。500 ppm REBA was dissolved in 1 liter of carbon dioxide sparkling water and phosphoric acid (75%) was added until the pH was between 2.4 and 2.5. Then, 3,750 ppm of glycine and 3,750 ppm of L-alanine were mixed with the base solution. The measured sweetness persistence level of this solution was 2. This concoction is believed to have a sugar-like taste profile.

实例H26Example H26

将500ppmREBA溶解在1升二氧化碳气泡水中，加入磷酸(75％)直到pH值介于2.4及2.5之间。然后，将7,500ppm之L-丙氨酰基-L-谷氨酰胺与基础溶液混合。所测得之此溶液的甜味持续级别为3。此调和物被认为具有似糖之味道特征。500 ppm REBA was dissolved in 1 liter of carbon dioxide sparkling water and phosphoric acid (75%) was added until the pH was between 2.4 and 2.5. Then, 7,500 ppm of L-alanyl-L-glutamine was mixed with the base solution. The measured sweetness persistence level of this solution is 3. This concoction is believed to have a sugar-like taste profile.

实例H27Example H27

将500ppmREBA溶解在1升二氧化碳气泡水中，加入磷酸(75％)直到pH值介于2.4及2.5之间。然后，将15,000ppm之甘氨酸及375ppm之KAl(SO₄)₂·12H₂O(明矾)与基础溶液混合。所测得之此溶液的甜味持续级别为2。此调和物被认为具有似糖之味道特征。500 ppm REBA was dissolved in 1 liter of carbon dioxide sparkling water and phosphoric acid (75%) was added until the pH was between 2.4 and 2.5. Then, 15,000 ppm of glycine and 375 ppm of KAl(SO₄ )₂ ·12H₂ O (alum) were mixed with the base solution. The measured sweetness persistence level of this solution was 2. This concoction is believed to have a sugar-like taste profile.

实例H28Example H28

将500ppmREBA溶解在1升二氧化碳气泡水中，加入磷酸(75％)直到pH值介于2.4及2.5之间。然后，将1,500ppm之尿素及584ppm之氯化钠与基础溶液混合。所测得之此溶液的甜味持续级别为3。此调和物被认为具有似糖之味道特征。500 ppm REBA was dissolved in 1 liter of carbon dioxide sparkling water and phosphoric acid (75%) was added until the pH was between 2.4 and 2.5. Then, 1,500 ppm of urea and 584 ppm of sodium chloride were mixed with the base solution. The measured sweetness persistence level of this solution is 3. This concoction is believed to have a sugar-like taste profile.

实例H29Example H29

将500ppmREBA溶解在1升二氧化碳气泡水中，加入磷酸(75％)直到pH值介于2.4及2.5之间。然后，将3,750ppm之甘氨酸及60ppm至90ppm之聚-L-α-赖氨酸与基础溶液混合。所测得之此溶液的甜味持续级别为3。此调和物被认为具有似糖之味道特征。500 ppm REBA was dissolved in 1 liter of carbon dioxide sparkling water and phosphoric acid (75%) was added until the pH was between 2.4 and 2.5. Then, 3,750 ppm of glycine and 60 ppm to 90 ppm of poly-L-alpha-lysine were mixed with the base solution. The measured sweetness persistence level of this solution is 3. This concoction is believed to have a sugar-like taste profile.

实例H30Example H30

将500ppmREBA溶解在1升二氧化碳气泡水中，加入磷酸(75％)直到pH值介于2.4及2.5之间。然后，将3,750ppm之甘氨酸及10ppm之聚-L-ε-赖氨酸与基础溶液混合。所测得之此溶液的甜味持续级别为3。此调和物被认为具有似糖之味道特征。500 ppm REBA was dissolved in 1 liter of carbon dioxide sparkling water and phosphoric acid (75%) was added until the pH was between 2.4 and 2.5. Then, 3,750 ppm of glycine and 10 ppm of poly-L-ε-lysine were mixed with the base solution. The measured sweetness persistence level of this solution is 3. This concoction is believed to have a sugar-like taste profile.

实例H31Example H31

将500ppmREBA溶解在1升二氧化碳气泡水中，加入磷酸(75％)直到pH值介于2.4及2.5之间。然后，将3,750ppm之甘氨酸及119ppm之氯化钾与基础溶液混合。所测得之此溶液的甜味持续级别为4。此调和物被认为具有似糖之味道特征。500 ppm REBA was dissolved in 1 liter of carbon dioxide sparkling water and phosphoric acid (75%) was added until the pH was between 2.4 and 2.5. Then, 3,750 ppm of glycine and 119 ppm of potassium chloride were mixed with the base solution. The measured sweetness persistence level of this solution is 4. This concoction is believed to have a sugar-like taste profile.

实例H32Example H32

将500ppmREBA溶解在1升二氧化碳气泡水中，加入磷酸(75％)直到pH值介于2.4及2.5之间。然后，将15,000ppm之甘氨酸及239ppm之氯化钾与基础溶液混合。所测得之此溶液的甜味持续级别为2。此调和物被认为具有似糖之味道特征。500 ppm REBA was dissolved in 1 liter of carbon dioxide sparkling water and phosphoric acid (75%) was added until the pH was between 2.4 and 2.5. Then, 15,000 ppm of glycine and 239 ppm of potassium chloride were mixed with the base solution. The measured sweetness persistence level of this solution was 2. This concoction is believed to have a sugar-like taste profile.

实例H33Example H33

将500ppmREBA溶解在1升二氧化碳气泡水中，加入磷酸(75％)直到pH值介于2.4及2.5之间。然后，将3,750ppm之甘氨酸及238ppm之氯化钠与基础溶液混合。所测得之此溶液的甜味持续级别为4。此调和物被认为具有似糖之味道特征。500 ppm REBA was dissolved in 1 liter of carbon dioxide sparkling water and phosphoric acid (75%) was added until the pH was between 2.4 and 2.5. Then, 3,750 ppm of glycine and 238 ppm of sodium chloride were mixed with the base solution. The measured sweetness persistence level of this solution is 4. This concoction is believed to have a sugar-like taste profile.

实例H34Example H34

将500ppmREBA溶解在1升二氧化碳气泡水中，加入磷酸(75％)直到pH值介于2.4及2.5之间。然后，将3,750ppm之甘氨酸、43ppm之NaCl及51ppm之KCl与基础溶液混合。所测得之此溶液的甜味持续级别为4。此调和物被认为具有似糖之味道特征。500 ppm REBA was dissolved in 1 liter of carbon dioxide sparkling water and phosphoric acid (75%) was added until the pH was between 2.4 and 2.5. Then, 3,750 ppm of glycine, 43 ppm of NaCl and 51 ppm of KCl were mixed with the base solution. The measured sweetness persistence level of this solution is 4. This concoction is believed to have a sugar-like taste profile.

实例H35Example H35

将500ppmREBA溶解在1升二氧化碳气泡水中，加入磷酸(75％)直到pH值介于2.4及2.5之间。然后，将15,000ppm之甘氨酸及501ppm之葡糖酸钠与基础溶液混合。所测得之此溶液的甜味持续级别为2。此调和物被认为具有似糖之味道特征。500 ppm REBA was dissolved in 1 liter of carbon dioxide sparkling water and phosphoric acid (75%) was added until the pH was between 2.4 and 2.5. Then, 15,000 ppm of glycine and 501 ppm of sodium gluconate were mixed with the base solution. The measured sweetness persistence level of this solution was 2. This concoction is believed to have a sugar-like taste profile.

实例H36Example H36

将500ppmREBA溶解在1升二氧化碳气泡水中，加入磷酸(75％)直到pH值介于2.4及2.5之间。然后，将2,500ppm之L-丙氨酸及5,000ppm之果糖与基础溶液混合。所测得之此溶液的甜味持续级别为4。此调和物被认为具有似糖之味道特征。500 ppm REBA was dissolved in 1 liter of carbon dioxide sparkling water and phosphoric acid (75%) was added until the pH was between 2.4 and 2.5. Then, 2,500 ppm of L-alanine and 5,000 ppm of fructose were mixed with the base solution. The measured sweetness persistence level of this solution is 4. This concoction is believed to have a sugar-like taste profile.

实例H37Example H37

将500ppmREBA溶解在1升二氧化碳气泡水中，加入磷酸(75％)直到pH值介于2.4及2.5之间。然后，将3,750ppm之甘氨酸及35,000ppm之赤藓醇与基础溶液混合。所测得之此溶液的甜味持续级别为2。此调和物被认为具有似糖之味道特征。500 ppm REBA was dissolved in 1 liter of carbon dioxide sparkling water and phosphoric acid (75%) was added until the pH was between 2.4 and 2.5. Then, 3,750 ppm of glycine and 35,000 ppm of erythritol were mixed with the base solution. The measured sweetness persistence level of this solution was 2. This concoction is believed to have a sugar-like taste profile.

实例H38Example H38

将500ppmREBA溶解在1升二氧化碳气泡水中，加入磷酸(75％)直到pH值介于2.4及2.5之间。然后，将35,000ppm之赤藓醇、3,750ppm之甘氨酸、450ppm之KCl、680ppm之KH₂PO₄及1,175ppm之氯化胆碱与基础溶液混合。所测得之此溶液的甜味持续级别为1。此调和物被认为具有似糖之味道特征。500 ppm REBA was dissolved in 1 liter of carbon dioxide sparkling water and phosphoric acid (75%) was added until the pH was between 2.4 and 2.5. Then, 35,000 ppm of erythritol, 3,750 ppm of glycine, 450 ppm of KCl, 680 ppm of KH₂ PO₄ and 1,175 ppm of choline chloride were mixed with the base solution. The measured sweetness persistence level of this solution was 1. This concoction is believed to have a sugar-like taste profile.

实例H39Example H39

将500ppmREBA溶解在1升二氧化碳气泡水中，加入磷酸(75％)直到pH值介于2.4及2.5之间。然后，将2,500ppm之L-丙氨酸、5,000ppm之果糖及35,000ppm之赤藓醇与基础溶液混合。所测得之此溶液的甜味持续级别为4。此调和物被认为具有似糖之味道特征。500 ppm REBA was dissolved in 1 liter of carbon dioxide sparkling water and phosphoric acid (75%) was added until the pH was between 2.4 and 2.5. Then, 2,500 ppm of L-alanine, 5,000 ppm of fructose and 35,000 ppm of erythritol were mixed with the base solution. The measured sweetness persistence level of this solution is 4. This concoction is believed to have a sugar-like taste profile.

实例H40Example H40

将500ppmREBA溶解在1升二氧化碳气泡水中，加入磷酸(75％)直到pH值介于2.4及2.5之间。然后，将35,000ppm之赤藓醇、3,750ppm之甘氨酸、450ppm之KCl及680ppm之KH₂PO₄与基础溶液混合。所测得之此溶液的甜味持续级别为4。此调和物被认为具有似糖之味道特征。500 ppm REBA was dissolved in 1 liter of carbon dioxide sparkling water and phosphoric acid (75%) was added until the pH was between 2.4 and 2.5. Then, 35,000 ppm of erythritol, 3,750 ppm of glycine, 450 ppm of KCl and 680 ppm of KH₂ PO₄ were mixed with the base solution. The measured sweetness persistence level of this solution is 4. This concoction is believed to have a sugar-like taste profile.

实例H41Example H41

将360ppmREBA溶解在1升二氧化碳气泡水中，加入磷酸(75％)直到pH值介于2.4及2.5之间。然后，将400ppm之Fibergum及35,000ppm之赤藓醇与基础溶液混合。所测得之此溶液的甜味持续级别为2。360 ppm REBA was dissolved in 1 liter of carbon dioxide sparkling water and phosphoric acid (75%) was added until the pH was between 2.4 and 2.5. Then, 400 ppm of Fibergum and 35,000 ppm of erythritol were mixed with the base solution. The measured sweetness persistence level of this solution was 2.

虽然本发明已对其特定之具体例详细说明，本技艺之技术熟习人士在了解前述内容后可轻易地构想出这些具体例之替换体系、变化及等同物。因此，本发明之范围应根据其后所附之权利要求及其任何等同物来定义。Although the present invention has been described in detail for its specific embodiments, those skilled in the art can easily conceive of alternative systems, changes and equivalents of these embodiments after understanding the foregoing. Accordingly, the scope of the invention should be defined in accordance with the claims appended hereto and any equivalents thereto.

Claims (28)

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:

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.

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.

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