Consumables

Abstract

Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and at least one sweetness enhancer in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof. The sweetness enhancer is selected from naringin dihydrochalcone, mogroside V, swingle extract, rubusoside, rubus extract, rebaudioside, and stevioside.

1 . A sweetened consumable comprising
 a) at least 0.0001% of at least one sweetener,
 wherein said sweetener includes sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof, 
 wherein said at least one sweetener or sweetener combination is present in a concentration above the sweetness detection threshold in a concentration at least isosweet to 2% sucrose, and 
   b) at least one sweetness enhancer selected from the group consisting of naringin dihydrochalcone, mogroside V, swingle extract, rubusoside, rubus extract, stevioside, and rebaudioside A,
 wherein each sweetness enhancer is present in a concentration near its sweetness detection threshold, and wherein for naringin dihydrochalcone this concentration is from 2 to 60 ppm, for rubusoside from 1.4 ppm to 56 ppm, for rubus extract from 2 ppm to 80 ppm, for mogroside V from 0.4 ppm to 12.5 ppm, for swingle extract from 2 to 60 ppm, for stevioside from 2 to 60 ppm, and for rebaudioside A from 1 to 30 ppm. 
   
   
   
       2 . The sweetened consumable of  claim 1  comprising naringin dihydrochalcone as a sweetness enhancer. 
   
   
       3 . The sweetened consumable of  claim 1  comprising rubusoside or rubus extract as a sweetness enhancer. 
   
   
       4 . The sweetened consumable of  claim 1  comprising mogroside V or swingle extract as a sweetness enhancer. 
   
   
       5 . The sweetened consumable of  claim 1  comprising rebaudioside A as a sweetness enhancer. 
   
   
       6 . The sweetened consumable of  claim 1  comprising stevioside as a sweetness enhancer. 
   
   
       7 . The sweetened consumable of  claim 1  comprising two of the sweetness enhancers. 
   
   
       8 . The sweetened consumable of  claim 2  comprising a second sweetness enhancer selected from the group consisting of mogroside V, swingle extract, rubusoside, rubus extract, rebaudioside A, and stevioside. 
   
   
       9 . The sweetened consumable of  claim 1  comprising three of the sweetness enhancers. 
   
   
       10 . The sweetened consumable of  claim 1  additionally comprising neohesperidin dihydrochalcone in a concentration from 1 to 5 ppm. 
   
   
       11 . The sweetened consumable of  claim 1  which is a beverage. 
   
   
       12 . The beverage of  claim 11  additionally comprising neohesperidin dihydrochalcone in a concentration from 1 to 2 ppm. 
   
   
       13 . A method of sweetening consumables utilizing
 a) at least 0.0001% of at least one sweetener,
 wherein said sweetener includes sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof, 
 and 
   b) at least one sweetness enhancer selected from the group consisting of naringin dihydrochalcone, mogroside V, swingle extract, rubusoside, rubus extract, rebaudioside A and stevioside,
 wherein each sweetness enhancer is present in a concentration near its sweetness detection threshold, and wherein for naringin dihydrochalcone this concentration is from 2 to 60 ppm, for rubusoside from 1.4 to 56 ppm, for rubus extract from 2 to 80 ppm, for mogroside V from 0.4 to 12.5 ppm, for swingle extract from 2 to 60 ppm, for stevioside from 2 to 60 ppm, and for rebaudioside A from 1 to 30 ppm, 
 which are admixed to a consumable.