Taste potentiator compositions and beverages containing same

• US 7,851,005 B2
• Filed: 05/23/2006
• Issued: 12/14/2010
• Est. Priority Date: 05/23/2005
• Status: Expired due to Fees

• Current Assignee: Intercontinental Great Brands LLC (Mondelez International, Inc.)
• Original Assignee: Cadbury Adams USA LLC (Mondelez International, Inc.)
• Inventors: Bingley, Carole A., Darnell, Katherine Clare
• Primary Examiner(s): McNeil; Jennifer C
• Assistant Examiner(s): Mehta; Hong
• Application Number:
  US11/439,832
• Publication Number:
  US 20060286259A1
• Time in Patent Office: 1,666 Days
• Field of Search: 426/590, 426/548, 426/541, 426/534, 426/544, 426/658, 424/49, 514/772, 514/53
• US Class Current: 426/548
• CPC Class Codes: A23L 2/02 containing fruit or vegetable juices
• CPC Class Codes: A23L 2/38 Other non-alcoholic beverages drinks from legumes A23L11/60
• CPC Class Codes: A23L 2/52 Adding ingredients adding preservatives A23L2/44
• CPC Class Codes: A23L 2/60 Sweeteners
• CPC Class Codes: A23L 27/70 Fixation, conservation, or encapsulation of flavouring agents
• CPC Class Codes: A23L 27/88 Taste or flavour enhancing agents

Abstract

The present invention relates to oral compositions and beverage products, which include taste potentiators to enhance the perception of active substances contained therein. More specifically, some embodiments provide potentiator compositions, which include at least one active substance, such as a sweetener, and at least one potentiator, such as a sweetness potentiator, which enhances the sweetness of the composition upon consumption.

Claims

1. A beverage composition comprising:

(i) at least one active substance;

wherein the active substance comprises a sweetener; and

wherein the sweetener consists of a sweetener selected from the group consisting of sucrose, dextrose, dextrin, maltose, xylose, ribose, fructose, maltitol, glucose, lactose, invert sugar, fructo oligo saccharide syrups, partially hydrolyzed starch, corn syrup solids, sorbitol, xylitol, mannitol, galactitol, hydrogenated isomaltulose, lactitol, erythritol, hydrogenated starch hydrolysate, L-aspartyl-L-phenylalanine methyl ester, L-alpha-aspartyl-N-(2,2,4,4-tetramethyl-3-thietanyl)-D-alaninamide hydrate, L-aspartyl-L-phenylglycine methyl ester, L-aspartyl-L-2,5-dihydrophenyl-glycine methyl ester, L-aspartyl-2,5-dihydro-L-phenylalanine;

L-aspartyl-L-1-cyclohexen)-alanine, sucralose, sodium saccharin salts, calcium saccharin salts, the free acid form of saccharin, cyclamate salts, the sodium salt of 3,4-dihydro-6-methyl-1,2,3-oxathazine-4-one-2,2-dioxide, the ammonium salt of 3,4-dihydro-6-methyl-1,2,3-oxathazine-4-one-2,2-dioxide, the calcium salt of 3,4-dihydro-6-methyl-1,2,3-oxathazine-4-one-2,2-dioxide, the potassium salt of 3,4-dihydro-6-methyl-1,2,3-oxathazine-4-one-2,2-dioxide, stevia, dihydrochalcones, monellin, steviosides, rebaudioside A, glycyrrhizin, dihydroflenvenol, Thaumatin I, Thaumatin II, talin, monatin, Lo han guo, and mixtures thereof; and

(ii) at least one taste potentiator;

wherein said taste potentiator comprises a water-soluble taste potentiator; and

wherein the water-soluble taste potentiator consists of a water-soluble taste potentiator selected from the group consisting of alapyridaine, cynarin, miraculin, glupyridaine, pyridinium-betain compounds, glutamates, trehalose, salts, such as sodium chloride, water-soluble sugar acids, potassium chloride, sodium acid sulfate, water-soluble hydrolyzed vegetable proteins, water-soluble hydrolyzed animal proteins, water-soluble yeast extracts, adenosine monophosphate (AMP), glutathione, water-soluble nucleotides, such as inosine monophosphate, disodium inosinate, xanthosine monophosphate, guanylate monophosphate, alapyridaine (N-(1-carboxyethyl)-6-(hydroxymethyl)pyridinium-3-ol inner salt, sugar beet extract, sugarcane leaf essence, curculin, strogin, mabinlin, gymnemic acid, 2-hydroxybenzoic acid, 4-hydroxybenzoic acid, 2,3-dihydroxybenzoic acid, 2,5-dihydroxybenzoic acid, 2,6-dihydroxybenzoic acid, 2,3,4-trihydroxybenzoic acid, 2,4,6-trihydroxybenzoic acid, 3,4,5-trihydroxybenzoic acid, 4-hydroxyphenylacetic acid, 2-hydroxyisocaproic acid, 3-hydroxycinnamic acid, 3-aminobenzoic acid, 4-aminobenzoic acid, and combinations thereof.

2. The beverage composition of claim 1, wherein said at least one active substance further comprises a compound selected from the group consisting of compounds that provide flavor, tartness, umami, kokumi, savory, saltiness, cooling, warmth, and tingling.

3. The beverage composition of claim 1, wherein said at least one active substance further comprises an oral care agent.

4. The beverage composition of claim 1, wherein said at least one active substance further comprises a pharmaceutical active.

5. The beverage composition of claim 1, wherein said at least one active substance further comprises a nutraceutical active.

6. A beverage composition comprising:

at least one active substance;

wherein the active substance comprises a sweetener; and

wherein the sweetener consists of a sweetener selected from the group consisting of sucrose, dextrose, dextrin, maltose, xylose, ribose, fructose, maltitol, glucose, lactose, invert sugar, fructo oligo saccharide syrups, partially hydrolyzed starch, corn syrup solids, sorbitol, xylitol, mannitol, galactitol, hydrogenated isomaltulose, lactitol, erythritol, hydrogenated starch hydrolysate, L-aspartyl-L-phenylalanine methyl ester, aspartame, acesulfame-K, L-alpha-aspartyl-N-(2,2,4,4-tetramethyl-3-thietanyl)-D-alaninamide hydrate, L-aspartyl-L-phenylglycine methyl ester, L-aspartyl-L-2,5-dihydrophenyl-glycine methyl ester, L-aspartyl-2,5-dihydro-L-phenylalanine;

L-aspartyl-L-1-cyclohexen)-alanine, sucralose, sodium saccharin salts, calcium saccharin salts, the free acid form of saccharin, cyclamate salts, the sodium salt of 3,4-dihydro-6-methyl-1,2,3-oxathazine-4-one-2,2-dioxide, the ammonium salt of 3,4-dihydro-6-methyl-1,2,3-oxathazine-4-one-2,2-dioxide, the calcium salt of 3,4-dihydro-6-methyl-1,2,3-oxathazine-4-one-2,2-dioxide, the potassium salt of 3,4-dihydro-6-methyl-1,2,3-oxathazine-4-one-2,2-dioxide, stevia, dihydrochalcones, monellin, steviosides, rebaudioside A, glycyrrhizin, dihydroflenvenol, Thaumatin I, Thaumatin II, talin, monatin, Lo han guo, and mixtures thereof; and

(ii) at least one potentiator;

wherein said taste potentiator comprises a sweetener potentiator;

wherein the sweetener potentiator consists of a sweetener potentiator selected from the group consisting of monoammonium glycyrrhizinate, licorice glycyrrhizinates, citrus aurantium, alapyridaine, alapyridaine (N-(1-carboxyethyl)-6-(hydroxymethyl)pyridinium-3-ol) inner salt, miraculin, curculin, strogin, mabinlin, gymnemic acid, cynarin, glupyridaine, pyridinium-betain compounds, sugar beet extract, thaumatin, neohesperidin dihydrochalcone, trehalose, maltol, ethyl maltol, vanilla extract, vanilla oleoresin, vanillin, sugar beet extract, sugarcane leaf essence, compounds that respond to G-protein coupled receptors (T2Rs and T1Rs), 2-hydroxybenzoic acid, 3-hydroxybenzoic acid, 4-hydroxybenzoic acid, 2,3-dihydroxybenzoic acid, 2,4-dihydroxybenzoic acid, 2,5-dihydroxybenzoic acid, 2,6-dihydroxybenzoic acid, 3,4-dihydroxybenzoic acid, 3,5-dihydroxybenzoic acid, 2,3,4-trihydroxybenzoic acid, 2,4,6-trihydroxybenzoic acid, 3,4,5-trihydroxybenzoic acid, 4-hydroxyphenylacetic acid, 2-hydroxyisocaproic acid, 3-hydroxycinnamic acid, 3-aminobenzoic acid, 4-aminobenzoic acid, and combinations thereof.

7. The beverage composition of claim 6, wherein said at least one taste potentiator consists of 3-hydroxybenzoic acid and 2,4-dihydroxybenzoic acid.

8. The beverage composition of claim 7, wherein said sweetener consists of a bulk sweetener selected from the group consisting of sucrose, fructose, maltitol, and glucose.

9. The beverage composition of claim 7, where said sweetener consists of an intense sweetener selected from the group consisting of aspartame, acesulfame-K, sucralose, saccharin, and combinations thereof.

10. The beverage composition of claim 6, wherein said at least one taste potentiator consists of 3-hydroxybenzoic acid, 2,4-hydroxybenzoic acid, and 3,4-dihydroxybenzoic acid.

11. The beverage composition of claim 6, wherein said at least one taste potentiator is encapsulated.

12. The beverage composition of claim 6, wherein said at least one active substance is encapsulated.

13. The beverage composition of claim 6, wherein the sweetener is selected from the group consisting of Lo han guo, stevia, monatin, and combinations thereof.

14. A beverage composition comprising a sweetener potentiator consisting of a first amount of 3-hydroxybenzoic acid;

a second amount of 2,4-dihydroxybenzoic acid; and

a sweetener;

wherein the sweetener consists of a sweetener selected from the group consisting of sucrose, dextrose, dextrin, maltose, xylose, ribose, fructose, maltitol, glucose, lactose, invert sugar, fructo oligo saccharide syrups, partially hydrolyzed starch, corn syrup solids, sorbitol, xylitol, mannitol, galactitol, hydrogenated isomaltulose, lactitol, erythritol, hydrogenated starch hydrolysate, L-aspartyl-L-phenylalanine methyl ester, L-alpha-aspartyl-N-(2,2,4,4-tetramethyl-3-thietanyl)-D-alaninamide hydrate, L-aspartyl-L-phenylglycine methyl ester, L-aspartyl-L-2,5-dihydrophenyl-glycine methyl ester, L-aspartyl-2,5-dihydro-L-phenylalanine;

L-aspartyl-L-1-cyclohexen)-alanine, sucralose, sodium saccharin salts, calcium saccharin salts, the free acid form of saccharin, cyclamate salts, the sodium salt of 3,4-dihydro-6-methyl-1,2,3-oxathazine-4-one-2,2-dioxide, the ammonium salt of 3,4-dihydro-6-methyl-1,2,3-oxathazine-4-one-2,2-dioxide, the calcium salt of 3,4-dihydro-6-methyl-1,2,3-oxathazine-4-one-2,2-dioxide, the potassium salt of 3,4-dihydro-6-methyl-1,2,3-oxathazine-4-one-2,2-dioxide, stevia, dihydrochalcones, monellin, steviosides, rebaudioside A, glycyrrhizin, dihydroflenvenol, Thaumatin I, Thaumatin II, talin, monatin, Lo han guo, and mixtures thereof.

15. The beverage composition of claim 14, wherein said first amount is at least 200 ppm.

16. The beverage composition of claim 15, wherein said second amount is at least 200 ppm.

17. The beverage composition of claim 14, wherein at least a portion of said first amount of 3-hydroxybenzoic acid is encapsulated.

18. The beverage composition of claim 17, wherein at least a portion of said second amount of 2,4-dihydroxybenzoic acid is encapsulated.

19. The beverage composition of claim 14, wherein at least a portion of said second amount of 2,4-dihydroxybenzoic acid is encapsulated.

20. The beverage composition of claim 14, wherein said sweetener potentiator composition comprises sufficient amounts of said first amount of 3-hydroxybenzoic acid and said second amount of 2,4-dihydroxybenzoic acid to create a sucrose equivalent value of at least seven %.

21. The beverage composition of claim 14, wherein said sweetener potentiator composition comprises sufficient amounts of said first amount of 3-hydroxybenzoic acid and said second amount of 2,4-dihydroxybenzoic acid to create a sucrose equivalent value of at least eight %.

22. The beverage composition of claim 14, wherein the sweetener is selected from the group consisting of Lo han guo, stevia, monatin, and combinations thereof.

23. The beverage composition of claim 14, wherein said first amount is equal to said second amount.

24. The beverage composition of claim 23, wherein said first amount is at least 200 ppm.

25. The beverage composition of claim 23, wherein at least a portion of said first amount of 3-hydroxybenzoic acid is encapsulated.

26. The beverage composition of claim 25, wherein at least a portion of said second amount of 2,4-dihydroxybenzoic acid is encapsulated.

27. The beverage composition of claim 23, wherein at least a portion of said second amount of 2,4-dihydroxybenzoic acid is encapsulated.

28. The beverage composition of claim 23, wherein said sweetener potentiator composition comprises sufficient amounts of said first amount of 3-hydroxybenzoic acid and said second amount of 2,4-dihydroxybenzoic acid to create a sucrose equivalent value of at least seven %.

29. The beverage composition of claim 23, wherein said sweetener potentiator composition comprises sufficient amounts of said first amount of 3-hydroxybenzoic acid and said second amount of 2,4-dihydroxybenzoic acid in to create a sucrose equivalent value of at least eight %.

30. The beverage composition of claim 23, wherein the sweetener is selected from the group consisting of Lo han guo, stevia, monatin, and combinations thereof.

31. The beverage composition of claim 14, further comprising:

a flavor component.

32. The beverage composition of claim 31, wherein said first amount is equal to said second amount.

33. The beverage composition of claim 32, wherein said first amount is at least 200 ppm.

34. The beverage composition of claim 31, wherein at least a portion of said first amount of 3-hydroxybenzoic acid is encapsulated.

35. The beverage composition of claim 34, wherein at least a portion of said second amount of 2,4-dihydroxybenzoic acid is encapsulated.

36. The beverage composition of claim 31, wherein at least a portion of said second amount of 2,4-dihydroxybenzoic acid is encapsulated.

37. The beverage composition of claim 31, wherein said first amount of 3-hydroxybenzoic acid and said second amount of 2,4-dihydroxybenzoic acid are present in sufficient amounts to create a sucrose equivalent value of at least seven %.

38. The beverage composition of claim 31, wherein said first amount of 3-hydroxybenzoic acid and said second amount of 2,4-dihydroxybenzoic acid are present in sufficient amounts to create a sucrose equivalent value of at least eight %.

39. The beverage composition of claim 31, wherein the sweetener is selected from the group consisting of Lo han guo, stevia, monatin, and combinations thereof.

40. A method of maintaining a desired sweetness intensity in a beverage composition, comprising the steps of

(a) determining a desired sweetness intensity;

(b) adding a quantity of natural or artificial sweetener to a beverage composition that supplies a sweetness intensity less intense than said desired sweetness intensity;

wherein the natural or artificial sweetener consists of a natural or artificial sweetener selected from the group consisting of sucrose, dextrose, dextrin, maltose, xylose, ribose, fructose, maltitol, glucose, lactose, invert sugar, fructo oligo saccharide syrups, partially hydrolyzed starch, corn syrup solids, sorbitol, xylitol, mannitol, galactitol, hydrogenated isomaltulose, lactitol, erythritol, hydrogenated starch hydrolysate, L-aspartyl-L-phenylalanine methyl ester, L-alpha-aspartyl-N-(2,2,4,4-tetramethyl-3-thietanyl)-D-alaninamide hydrate, L-aspartyl-L-phenylglycine methyl ester, L-aspartyl-L-2,5-dihydrophenyl-glycine methyl ester, L-aspartyl-2,5-dihydro-L-phenylalanine;

L-aspartyl-L-1-cyclohexen)-alanine, sucralose, sodium saccharin salts, calcium saccharin salts, the free acid form of saccharin, cyclamate salts, the sodium salt of 3,4-dihydro-6-methyl-1,2,3-oxathazine-4-one-2,2-dioxide, the ammonium salt of 3,4-dihydro-6-methyl-1,2,3-oxathazine-4-one-2,2-dioxide, the calcium salt of 3,4-dihydro-6-methyl-1,2,3-oxathazine-4-one-2,2-dioxide, the potassium salt of 3,4-dihydro-6-methyl-1,2,3-oxathazine-4-one-2,2-dioxide, stevia, dihydrochalcones, monellin, steviosides, rebaudioside A, glycyrrhizin, dihydroflenvenol, Thaumatin I, Thaumatin II, talin, monatin, Lo han guo, and mixtures thereof; and

(c) adding a quantity of a sweetener potentiator composition to the beverage composition such that said desired sweetness intensity is delivered;

wherein the sweetener potentiator composition consists of 3-hydroxybenzoic acid and at least one of 2,4-dihydroxybenzoic acid and 3,4-dihydroxybenzoic acid.

41. A method of increasing the sweetness intensity of a beverage composition, comprising the steps of:

(a) adding a quantity of natural or artificial sweetener to a beverage composition;

wherein the natural or artificial sweetener consists of a natural or artificial sweetener selected from the group consisting of sucrose, dextrose, dextrin, maltose, xylose, ribose, fructose, maltitol, glucose, lactose, invert sugar, fructo oligo saccharide syrups, partially hydrolyzed starch, corn syrup solids, sorbitol, xylitol, mannitol, galactitol, hydrogenated isomaltulose, lactitol, erythritol, hydrogenated starch hydrolysate, L-aspartyl-L-phenylalanine methyl ester, L-alpha-aspartyl-N-(2,2,4,4-tetramethyl-3-thietanyl)-D-alaninamide hydrate, L-aspartyl-L-phenylglycine methyl ester, L-aspartyl-L-2,5-dihydrophenyl-glycine methyl ester, L-aspartyl-2,5-dihydro-L-phenylalanine;

L-aspartyl-L-1-cyclohexen)-alanine, sucralose, sodium saccharin salts, calcium saccharin salts, the free acid form of saccharin, cyclamate salts, the sodium salt of 3,4-dihydro-6-methyl-1,2,3-oxathazine-4-one-2,2-dioxide, the ammonium salt of 3,4-dihydro-6-methyl-1,2,3-oxathazine-4-one-2,2-dioxide, the calcium salt of 3,4-dihydro-6-methyl-1,2,3-oxathazine-4-one-2,2-dioxide, the potassium salt of 3,4-dihydro-6-methyl-1,2,3-oxathazine-4-one-2,2-dioxide, stevia, dihydrochalcones, monellin, steviosides, rebaudioside A, glycyrrhizin, dihydroflenvenol, Thaumatin I, Thaumatin II, talin, monatin, Lo han guo, and mixtures thereof;

(b) determining a sweetness intensity derived from said quantity of said natural or artificial sweetener; and

(c) adding a quantity of a sweetener potentiator composition to the beverage composition such that said sweetness intensity is greater than the sweetness intensity derived from said natural or artificial sweetener;

wherein the sweetener potentiator composition consists of 3-hydroxybenzoic acid and at least one of 2,4-dihydroxybenzoic acid and 3,4-dihydroxybenzoic acid.

42. A method of reducing the amount of natural or artificial sweeteners in a beverage composition, comprising the steps of:

(a) determining an amount of natural or artificial sweetener in a beverage composition that provides a desired sweetness intensity;

wherein the natural or artificial sweetener consists of a natural or artificial sweetener selected from the group consisting of sucrose, dextrose, dextrin, maltose, xylose, ribose, fructose, maltitol, glucose, lactose, invert sugar fructo oligo saccharide syrups, partially hydrolyzed starch, corn syrup solids, sorbitol, xylitol, mannitol, galactitol, hydrogenated isomaltulose, lactitol, erythritol, hydrogenated starch hydrolysate, L-aspartyl-L-phenylalanine methyl ester, L-alpha-aspartyl-N-(2,2,4,4-tetramethyl-3-thietanyl)-D-alaninamide hydrate, L-aspartyl-L-phenylglycine methyl ester, L-aspartyl-L-2,5-dihydrophenyl-glycine methyl ester, L-aspartyl-2,5-dihydro-L-phenylalanine;

L-aspartyl-L-1-cyclohexen)-alanine, sucralose, sodium saccharin salts, calcium saccharin salts, the free acid form of saccharin, cyclamate salts, the sodium salt of 3,4-dihydro-6-methyl-1,2,3-oxathazine-4-one-2,2-dioxide, the ammonium salt of 3,4-dihydro-6-methyl-1,2,3-oxathazine-4-one-2,2-dioxide, the calcium salt of 3,4-dihydro-6-methyl-1,2,3-oxathazine-4-one-2,2-dioxide, the potassium salt of 3,4-dihydro-6-methyl-1,2,3-oxathazine-4-one-2,2-dioxide, stevia, dihydrochalcones, monellin, steviosides, rebaudioside A, glycyrrhizin, dihydroflenvenol, Thaumatin I, Thaumatin II, talin, monatin, Lo han guo, and mixtures thereof;

(b) reducing said amount of natural or artificial sweetener; and

(c) adding a quantity of a sweetener potentiator composition to the beverage composition such that the desired sweetness intensity is maintained;

wherein the sweetener potentiator composition consists of 3-hydroxybenzoic acid and at least one of 2,4-dihydroxybenzoic acid and 3,4-dihydroxybenzoic acid.

43. A method of preparing a beverage product, comprising the steps of:

(a) providing a sweetener potentiator composition consisting of a first amount of 3-hydroxybenzoic acid and a second amount of at least one of 2,4-dihydroxybenzoic acid and 3,4-dihydroxybenzoic acid; and

(b) adding the sweetener potentiator composition to a beverage composition comprising a sweetener to enhance the perception of sweetness of the beverage composition upon consumption;

wherein the sweetener consists of a sweetener selected from the group consisting of sucrose, dextrose, dextrin, maltose, xylose, ribose, fructose, maltitol, glucose, lactose, invert sugar, fructo oligo saccharide syrups, partially hydrolyzed starch, corn syrup solids, sorbitol, xylitol, mannitol, galactitol, hydrogenated isomaltulose, lactitol, erythritol, hydrogenated starch hydrolysate, L-aspartyl-L-phenylalanine methyl ester, L-alpha-aspartyl-N-(2,2,4,4-tetramethyl-3-thietanyl)-D-alaninamide hydrate, L-aspartyl-L-phenylglycine methyl ester, L-aspartyl-L-2,5-dihydrophenyl-glycine methyl ester, L-aspartyl-2,5-dihydro-L-phenylalanine;

L-aspartyl-L-1-cyclohexen)-alanine sucralose, sodium saccharin salts, calcium saccharin salts, the free acid form of saccharin, cyclamate salts, the sodium salt of 3,4-dihydro-6-methyl-1,2,3-oxathazine-4-one-2,2-dioxide, the ammonium salt of 3,4-dihydro-6-methyl-1,2,3-oxathazine-4-one-2,2-dioxide, the calcium salt of 3,4-dihydro-6-methyl-1,2,3-oxathazine-4-one-2,2-dioxide, the potassium salt of 3,4-dihydro-6-methyl-1,2,3-oxathazine-4-one-2,2-dioxide, stevia, dihydrochalcones, monellin, steviosides, rebaudioside A, glycyrrhizin, dihydroflenvenol, Thaumatin I, Thaumatin II, talin, monatin, Lo han guo, and mixtures thereof.

44. The method of claim 43, wherein said first amount is equal to said second amount.

45. The method of claim 43, wherein the beverage composition further comprises a flavor component.

46. The method of claim 43, wherein said sweetener potentiator composition enhances the perception of sweetness of the beverage composition to a sucrose equivalent value of at least seven %.

47. The method of claim 43, wherein said sweetener potentiator composition enhances the perception of sweetness of the beverage composition to a sucrose equivalent value of at least eight %.

48. A beverage composition comprising:

(i) at least one active substance;

wherein the active substance comprises a sweetener; and

wherein the sweetener consists of a sweetener selected from the group consisting of sucrose, dextrose, dextrin, maltose, xylose, ribose, fructose, maltitol, glucose, lactose, invert sugar, fructo oligo saccharide syrups, partially hydrolyzed starch, corn syrup solids, sorbitol, xylitol, mannitol, galactitol, hydrogenated isomaltulose, lactitol, erythritol, hydrogenated starch hydrolysate, L-aspartyl-L-phenylalanine methyl ester, L-alpha-aspartyl-N-(2,2,4,4-tetramethyl-3-thietanyl)-D-alaninamide hydrate, L-aspartyl-L-phenylglycine methyl ester, L-aspartyl-L-2,5-dihydrophenyl-glycine methyl ester, L-aspartyl-2,5-dihydro-L-phenylalanine;

L-aspartyl-L-1-cyclohexen)-alanine, sucralose, sodium saccharin salts, calcium saccharin salts, the free acid form of saccharin, cyclamate salts, the sodium salt of 3,4-dihydro-6-methyl-1,2,3-oxathazine-4-one-2,2-dioxide, the ammonium salt of 3,4-dihydro-6-methyl-1,2,3-oxathazine-4-one-2,2-dioxide, the calcium salt of 3,4-dihydro-6-methyl-1,2,3-oxathazine-4-one-2,2-dioxide, the potassium salt of 3,4-dihydro-6-methyl-1,2,3-oxathazine-4-one-2,2-dioxide, stevia, dihydrochalcones, monellin, steviosides, rebaudioside A, glycyrrhizin, dihydroflenvenol, Thaumatin I, Thaumatin II, talin, monatin, Lo han guo, and mixtures thereof; and

(ii) at least one taste potentiator;

wherein said taste potentiator consists of a water-insoluble taste potentiator selected from the group consisting of citrus aurantium, vanilla oleoresin, water insoluble sugar acids, water insoluble hydrolyzed vegetable proteins, water insoluble hydrolyzed animal proteins, water insoluble yeast extracts, insoluble nucleotides, and combinations thereof.

49. A beverage composition comprising:

(i) at least one active substance;

wherein the active substance comprises a sweetener; and

wherein the sweetener consists of a sweetener selected from the group consisting of sucrose, dextrose, dextrin, maltose, xylose, ribose, fructose, maltitol, glucose, lactose, invert sugar, fructo oligo saccharide syrups, partially hydrolyzed starch, corn syrup solids, sorbitol, xylitol, mannitol, galactitol, hydrogenated isomaltulose, lactitol, erythritol, hydrogenated starch hydrolysate, L-aspartyl-L-phenylalanine methyl ester, L-alpha-aspartyl-N-(2,2,4,4-tetramethyl-3-thietanyl)-D-alaninamide hydrate, L-aspartyl-L-phenylglycine methyl ester, L-aspartyl-L-2,5-dihydrophenyl-glycine methyl ester, L-aspartyl-2,5-dihydro-L-phenylalanine;

L-aspartyl-L-1-cyclohexen)-alanine, sucralose, sodium saccharin salts, calcium saccharin salts, the free acid form of saccharin, cyclamate salts, the sodium salt of 3,4-dihydro-6-methyl-1,2,3-oxathazine-4-one-2,2-dioxide, the ammonium salt of 3,4-dihydro-6-methyl-1,2,3-oxathazine-4-one-2,2-dioxide, the calcium salt of 3,4-dihydro-6-methyl-1,2,3-oxathazine-4-one-2,2-dioxide, the potassium salt of 3,4-dihydro-6-methyl-1,2,3-oxathazine-4-one-2,2-dioxide, stevia, dihydrochalcones, monellin, steviosides, rebaudioside A, glycyrrhizin, dihydroflenvenol, Thaumatin I, Thaumatin II, talin, monatin, Lo han guo, and mixtures thereof; and

(ii) at least one taste potentiator;

wherein said taste potentiator consists of a slightly water-soluble taste potentiator selected from the group consisting of maltol, ethyl maltol, vanillin, slightly water-soluble sugar acids, slightly water-soluble hydrolyzed vegetable proteins, slightly water-soluble hydrolyzed animal proteins, slightly water-soluble yeast extracts, slightly water-soluble nucleotides, and combinations thereof.

50. A beverage composition comprising:

(i) at least one active substance;

wherein the active substance comprises a sweetener; and

wherein the sweetener consists of sucrose; and

(ii) at least one taste potentiator;

wherein said taste potentiator consists of a first amount of 3-hydroxybenzoic acid and a second amount of 3,4-dihydroxybenzoic acid.