self-compatible varieties of stevia, methods of genetic improvement from them and methods of prepari

专利摘要:
New cultivars of the Stevia rebaudiana plant are disclosed, with a new genetic characteristic of self-compatibility, and the advantageous use of this genetic characteristic in the crossing of Stevia rebaudiana to increase the production of steviol glycosides, including food and beverage products and other articles of consumption.
公开号:BR112020010178A2
申请号:R112020010178-8
申请日:2018-11-23
公开日:2020-10-13
发明作者:Avetik Markosyan；Runchun Jing；Yu Cheng Bu；Juan ZHU；Jian Ning Chen
申请人:Purecircle Usa Inc.；
IPC主号:

专利说明:

[001] [001] This patent application claims a priority benefit to US Patent Application Number 15 / 822,137, filed on November 25, 2017, which is a part of the continuation of, and claims the priority benefit of, US Patent Application Number 14 / 838,480, filed on August 28, 2015, to PCT / US2015 / 47227, filed on August 27, 2015, which was subsequently assigned the application number PCT / IB2015 / 001879, which claims the priority benefit: US Provisional Patent Application Number 62 / 044,626, filed on September 2, 2014; US Provisional Patent Application Number 62 / 059,562, filed on October 3, 2014; US Provisional Patent Application Number 62 / 061,363, filed on October 8, 2014; and US Provisional Patent Application Number 62 / 064,601, filed on October 16, 2014; the content of each being incorporated into this document by reference in its entirety. BACKGROUND
[002] [002] The present application concerns new cultivars of Stevia rebaudiana plants, processes for the preparation of compositions comprising steviol glycosides and the use of compositions comprising steviol glycosides in consumer articles, including food and beverage products .
[003] [003] Stevia rebaudiana (Bert.) Bertoni (Asteraceae) is a perennial shrub, native to the Amambay region, in northeastern Paraguay. She is by far the most well-known member of the genre
[004] [004] Steviol glycosides are structurally characterized by a common aglycone, steviol, and differ in the number and type of carbohydrate residues at positions C13 and C19. In stevia, they accumulate mainly on the leaves, making up approximately 10% to 20% of the total dry weight of the leaves. Typically, on a dry weight basis, the three main glycosides found in stevia leaves include stevioside, rebaudioside A and rebaudioside C. The other secondary glycosides include steviolmonoside, steviolbioside, rubusoside, rebaudiosides B, D, E, F, G, H, I, J, K, L, M, O, dulcosides A, B and others (Purkayastha et al. (2016) Steviol glycosides in purified stevia leaf extract sharing the same metabolic fate. Regulatory Toxicology and Pharmacology, (77) 125-133)
[005] [005] Stevia rebaudiana produces steviol glycoside molecules with different carbohydrate residues in its structure. Based on the type of carbohydrate residues (glucose, rhamnose, xylose, fructose, arabinose, deoxy-glucose, etc.), these different molecules are grouped into different families. The following three families have the highest content in Stevia rebaudiana plants: (i) Steviol glycosides containing only glucose residues, such as steviolmonoside, steviolbioside, rubusoside, stevioside, steviosides A, B, rebaudiosides A, A2, B, G, D, D2, E, I, I2, I3, L, M, M2, Q, Q2, Q3 etc. This family is, in general, described by the formula "SvGn", where "Sv" is the aglycone steviol, "G" is the glucose residue and "n" is the number of glucose residues; (ii) Steviol glycosides containing glucose and rhamnose residues, such as dulcosides A, B, rebaudiosides C, H, J, K, N, O etc. This family is, in general, described by the formula "SvR1Gn", where "Sv" is the steviol aglycone, "G" is the glucose residue, "n" is the number of glucose residues and "R" is the residue rhamnose; and (iii) Steviol glycosides containing glucose and xylose residues, such as stevioside F, rebaudioside, F, F2, F3 etc. This group is, in general, described by the formula "SvX1Gn", where "Sv" is the steviol aglycone, "G" is the glucose residue, "n" is the number of glucose residues and "X" is the residue of xylose.
[006] [006] Steviol glycosides are a group of natural sweeteners of high intensity, which have a level of sweetness that is many times higher than the sweetness level of sucrose. They are essentially non-caloric and are commonly used in reduced calorie and diet products, including food and drinks. High intensity sweeteners do not elicit a glycemic response, making them suitable for use in products aimed at diabetics and others interested in controlling their carbohydrate consumption.
[007] [007] The existing cultivars or varieties of Stevia rebaudiana always contain large amounts of steviol glycosides belonging to all the families mentioned above. This means that extracts from the Stevia rebaudiana plant inevitably contain mixtures of steviol glycosides belonging to all of the groups mentioned above as well. When there is a need to obtain the steviol glycoside composition comprising only a specific steviol glycoside, or a specific family, complex separation and purification techniques must be employed.
[008] Therefore, there remains a need to produce new Stevia rebaudiana cultivars containing predominantly a family of steviol glycosides or a specific steviol glycoside.
[009] [009] Stevia rebaudiana is characterized by a complex reproductive mechanism. It is a hermaphroditic species, but highly cross-pollinated and sensitive to the photoperiod, which results in small, self-incompatible white flowers, kept in small chapters. Complete diallel crosses with 8 matrices found that the amount of self-fertilization varied between 0 and 0.5%, while cross-fertilization varied from 0.7 to 68.7%, indicating that a certain level of self-incompatibility system (AI) is operating. in Stevia rebaudiana (Katayama et al, The practical application of Stevia and research and development data. ISU Company, Japan. pp.747, 1976). The reproductive anatomy of male and female gametophytes is typical for angiosperms. Stevia is diploid and has 11 chromosome pairs, with a relatively small genome size (1C = 1.2 Gb). Stevia plants can be propagated by seedlings or seeds.
[0010] [0010] The rupture of the self-incompatibility system and multiple independent transitions from allogamy to inbreeding have been observed in the evolutionary processes of many different plant species. Inbreeding depression is the term that describes reduced biological fitness in a given population as a result of the change from inogamy to inbreeding. The morphological changes of plants that represent inbreeding depression occur frequently after the rupture of the self-incompatibility system, that is, the growth rate or viability.
[0011] [0011] The most valuable characteristic observed in the reported variety was its self-compatibility (CA), which could lead to the development of several inbreeding strains in Stevia rebaudiana. This discovery provides important information about the value of genetic improvement of new varieties of stevia.
[0012] [0012] One modality refers to the new cultivars of the Stevia rebaudiana plant, a process, or processed, for the preparation of compositions that comprise steviol glycosides of the Stevia rebaudiana plant and the use of those compositions that comprise steviol glycosides in consumer articles .
[0013] [0013] Hereinafter, the term "steviol glycoside (s)" shall mean steviol glycosides that occur naturally in Stevia rebaudiana, including, but not limited to, steviolmonoside, steviolbioside, rubusoside, stevioside, stevioside A, stevioside B, stevioside D, stevioside E, stevioside E2, stevioside F, dulcoside A, dulcoside B, rebaudioside A, rebaudioside A2, rebaudioside A3, rebaudioside B, rebaudioside D, rebaudioside D2, rebaudioside G, rebaudioside E, rebaudioside , rebaudioside I, rebaudioside I2, rebaudioside I3, rebaudioside J, rebaudioside K, rebaudioside M, rebaudioside M2, rebaudioside O, rebaudioside O, rebaudioside Q, rebaudioside Q2, rebaudioside Q2 and their combinations Q3 and their combinations.
[0014] [0014] Hereinafter, the terms "RebA", "RebB", "RebC", "RebD", "RebE", "RebF", "RebM", "RebN" and "RebO" refer to Rebaudiosídeos A, B, C, D, E, F, M, N and O, respectively.
[0015] [0015] Hereinafter, the terms "RebD2", "RebF2", "RebF3", "RebG", "RebH", "RebI", "RebI2", "RebI3", "RebJ", "RebK", " RebL "," RebM2 "," RebP "," RebQ "," RebQ2 "," RebQ3 "," RebR ", RebS", "RebT", "RebU", "RebV", "RebW", "RebX", "RebY" and "RebZ" refer to Rebaudiosides D2, F2, F3, G, H, I, I2, I3, J, K, L, M2, P, Q, Q2, Q3, R, S, T, U , V, W, X, Y and Z, respectively.
[0016] [0016] Hereinafter, the terms "Stev", "StevA", "StevB",
[0017] [0017] Hereinafter, the term "TSG content" shall mean the content of Total Steviol Glycosides (TSG) and will be calculated as the sum of the concentrations of all steviol glycosides, including at least the following DulA steviol glycosides, RebC, RebN, RebO, Rub, Sbio, Stev, RebB, RebA, RebE, RebD, RebM and RebF, on a dry basis w / w.
[0018] [0018] Hereinafter, the term "% of ratio" will mean the percentage of the ratio of concentrations from one steviol glycoside group to another steviol glycoside group or a steviol glycoside to another steviol glycoside group. For example, if the composition comprises 1% DulA, 5% RebC, 5% RebN, 5% RebO, 1% Rub, 1% Sbio, 20% Stev, 1% RebB, 40% RebA, 5% RebE, 1% RebD, 1% RebM, 1% RebF and undetectable amount of other steviol glycosides (all concentrations being% w / w on a dry basis), at "% of ratio" from the (SvR1Gn) group to the (SvGn) group will be 22.86% and will be calculated as follows:% of the SvR1Gn to SvGn ratio = 100 * concentration of (DulA + RebC + RebN + RebO) / concentration of ( Rub + Sbio + Stev + RebB + RebA + RebE + RebD + RebD + RebM)
[0019] [0019] Similarly, the "% of the ratio" of the group of (SvR1Gn) to the TSG content will be 18.39% and will be calculated as follows:% of the ratio of SvR1Gn to TSG = 100 * concentration of (DulA + RebC + RebN + RebO) / concentration (DulA + RebC + RebN + RebO + Rub + Sbio + Stev + RebB + RebA + RebE + Reb
[0020] [0020] Similarly, the "% of the ratio" of RebM (ie a steviol glycoside) to the TSG content will be 1.15% and will be calculated as follows:% of the ratio of RebM to TSG = 100 * concentration of RebM / concentration of (DulA + RebC + RebN + RebO + Rub + Sbio + Stev + RebB + RebA + RebE + Reb D + RebM + RebF) BRIEF DESCRIPTION OF THE FIGURES
[0021] [0021] Figure 1 shows the growth rates of 314018 and 16139002 evaluated in MS media, to determine the magnitude of inbreeding depression in the self-compatible variety of Stevia rebaudiana 314018. DETAILED DESCRIPTION
[0022] [0022] One modality of the present application is directed to the production of new cultivars of the Stevia rebaudiana plant, including those with self-compatible characteristics, which makes the Stevia plant self-pollinated and self-fertilized, in comparison with the cross-pollination of native or commonly known Stevia plants . The additional modalities provide the discovery of the self-compatible variety of Stevia 314018 and its progeny 16139002, and the establishment of methods of genetic improvement based on self-compatibility in Stevia rebaudiana. By using the self-compatibility of the self-compatible varieties and progenies of Stevia, new plants of the Stevia rebaudiana cultivar can be produced by self-pollination, which opens the way for the use of hybrid efficacy under a controlled crossover project in Stevia rebaudiana.
[0023] [0023] One modality provides new cultivars of the Stevia rebaudiana plant, comprising at least one new genetic improvement trait.
[0024] [0024] Another modality provides new cultivars of the Stevia rebaudiana plant, comprising at least one steviol glycoside.
[0025] [0025] Another modality provides new cultivars of the Stevia rebaudiana plant, predominantly comprising a family of steviol glycosides.
[0026] [0026] Another modality provides new cultivars of the Stevia rebaudiana plant, predominantly comprising a steviol glycoside.
[0027] [0027] Another modality provides new cultivars of the Stevia rebaudiana plant, predominantly comprising steviol glycosides of the SvGn family.
[0028] [0028] Another modality provides new cultivars of the Stevia rebaudiana plant, comprising predominantly RebM.
[0029] [0029] Another modality provides new cultivars of the Stevia rebaudiana plant, predominantly comprising RebN.
[0030] [0030] Another modality provides new cultivars of the Stevia rebaudiana plant, predominantly comprising RebO.
[0031] [0031] Another modality provides new cultivars of the Stevia rebaudiana plant, predominantly comprising RebD.
[0032] [0032] Another modality provides new cultivars of the Stevia rebaudiana plant, predominantly comprising RebE.
[0033] [0033] Another modality provides new cultivars of the Stevia rebaudiana plant, predominantly comprising RebD, RebE, RebM, RebO and RebN.
[0034] [0034] Another modality provides a vegetable biomass from a new cultivar of Stevia rebaudiana, dried or not dried leaves, used as a starting material to produce steviol glycoside compositions. The additional modalities are that the leaves can optionally be ground into fine powder. However, not only the leaves, but also the other parts of the new cultivar of the Stevia rebaudiana plant, such as the stems, roots, flowers etc., or combinations of them, can be used as starting material.
[0035] [0035] Another modality provides a process for the preparation of steviol glycoside compositions, which comprises the steps of: (a) providing a plant biomass of a new Stevia rebaudiana cultivar, in which the plant biomass of a new Stevia cultivar rebaudiana comprises at least one steviol glycoside, (b) providing a solvent; (c) contacting the biomass of the Stevia rebaudiana plant with the solvent to extract at least one steviol glycoside from the plant biomass; (d) separating the plant biomass from a new Stevia rebaudiana cultivar to obtain the steviol glycoside composition that comprises at least one steviol glycoside.
[0036] [0036] The solvent can be water, alcohol, aqueous alcohol or any other solvent known to be used in the production of stevia extracts or plant extracts.
[0037] [0037] The process may also include other refining and purification techniques or processes that are known to be used in the production of steviol glycosides. Non-limiting examples include flocculation, precipitation, enzyme treatment, biotransformation, fermentation, ion exchange resin treatment, membrane filtration, macroporous adsorption resin treatment, resin treatment, activated carbon treatment, chromatographic separation, column separation, crystallization, centrifugation, evaporation, distillation, concentration, mixing, drying, grinding, sifting, granulation, agglomeration, solubilization, in any order or number of steps.
[0038] [0038] Another embodiment provides consumables comprising stevia compositions that comprise at least one steviol glycoside.
[0039] [0039] Another modality provides a Stevia rebaudiana plant comprising at least one new genetic characteristic, that is, self-compatibility, which is useful for crossing and using heterosis.
[0040] [0040] Another modality provides methods for genetic improvement of Stevia rebaudiana hybrids based on the self-compatibility of Stevia rebaudiana, to increase agronomic characteristics, such as plant height, leaf size, leaf yield, number of grains, grain weight, maturity, disease resistance and host resistance, and / or increase metabolic characteristics, such as steviol glycoside (s) levels.
[0041] [0041] Another modality provides a new cultivar of Stevia rebaudiana, in which the percentage of the ratio of the content of steviol glycosides of the SvGn family to the content of TSG (Total Steviol Glycoside) is at least about 77%.
[0042] [0042] Another modality provides a new Stevia rebaudiana cultivar, in which the percentage of the ratio of the steviol glycoside content of the SvR1Gn family to the TSG (Total Steviol Glycoside) content is at least about 17%.
[0043] [0043] Another modality provides a new Stevia rebaudiana cultivar, in which the percentage of the ratio of the content of steviol glycosides of the SvX1Gn family to the content of TSG (Total Steviol Glycoside) is at least about 1%.
[0044] [0044] Another modality provides a new cultivar of Stevia rebaudiana, in which the percentage of the ratio of RebM content to TSG (Total Steviol Glycoside) content is at least about 1%.
[0045] [0045] Another modality provides a new cultivar of Stevia rebaudiana, in which the percentage of the ratio of RebO content to TSG (Total Steviol Glycoside) content is at least about 1%.
[0046] [0046] Another modality provides a new Stevia rebaudiana cultivar, in which the% of the ratio of RebD content to TSG (Total Steviol Glycoside) content is at least about 1%.
[0047] [0047] Another modality provides a new cultivar of Stevia rebaudiana, in which the percentage of the ratio of RebN content to TSG (Total Steviol Glycoside) content is at least about 1%.
[0048] [0048] Another modality provides a new cultivar of Stevia rebaudiana, in which the percentage of the ratio of RebE content to TSG (Total Steviol Glycoside) content is at least about 1%.
[0049] [0049] Another modality provides a new Stevia rebaudiana cultivar, in which the percentage of the ratio of the combined content of RebD, RebE, RebM, RebO and RebN to the content of TSG (Total Steviol Glycoside) is at least about 1% .
[0050] [0050] Another modality provides a process to prepare an extract of a Stevia rebaudiana cultivar of the aforementioned modalities, comprising the steps of: providing the vegetable biomass of a new Stevia rebaudiana cultivar, comprising at least one steviol glycoside, providing the solvent; contacting the plant biomass of a new Stevia rebaudiana cultivar with the solvent to extract at least one steviol glycoside from the plant biomass; separating plant biomass from a new Stevia rebaudiana cultivar to obtain an extract comprising at least one steviol glycoside. An additional embodiment comprises the aforementioned process which further comprises the steps of: processing the new extract by a method (s) known in the art, used to process compositions comprising at least one steviol glycoside, to prepare a new extract comprising at least one steviol glycoside, compatible for use in food, beverages or other consumables, and consumables comprising the new extract (s) and methods of preparing said consumables from it (s).
[0051] [0051] In another modality, in a new Stevia rebaudiana cultivar, the percentage of the ratio of RebM content to TSG (Total Steviol Glycoside) content is at least about 1%, about 5%, about 10 %, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60 %, about 65%, about 70%, about 75%, about 80% or about 85%, about 90% or about 95% to about 100%.
[0052] [0052] In another modality, in a new Stevia rebaudiana cultivar, the percentage of the ratio of RebO content to TSG (Total Steviol Glycoside) content is at least about 1%, about 5%, about 10 %, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60 %, about 65%, about 70%, about 75%, about 80% or about 85%, about 90% or about 95% to about 100%.
[0053] [0053] In another modality, in a new Stevia rebaudiana cultivar, the percentage of the ratio of RebN content to TSG (Total Steviol Glycoside) content is at least about 1%, about 5%, about 10 %, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60 %, about 65%, about 70%, about 75%, about 80% or about 85%, about 90% or about 95% to about 100%.
[0054] [0054] In another modality, in a new Stevia rebaudiana cultivar, the percentage of the ratio of RebD content to TSG (Total Steviol Glycoside) content is at least about 1%, about 5%, about 10 %, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60 %, about 65%, about 70%, about 75%, about 80% or about 85%, about 90% or about 95% to about 100%.
[0055] [0055] In another modality, in a new Stevia rebaudiana cultivar, the percentage of the ratio of RebE content to TSG (Total Steviol Glycoside) content is at least about 1%, about 5%, about 10 %, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60 %, about 65%, about 70%, about 75%, about 80% or about 85%, about 90% or about 95% to about 100%.
[0056] [0056] In another modality, in a new cultivar of Stevia rebaudiana, the percentage of the ratio of the combined content of RebD, RebE, RebM, RebO and RebN to the content of TSG (Total Steviol Glycoside) is at least about 1% , about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50% , about 55%, about 60%, about 65%, about 70%, about 75%, about 80% or about 85%, about 90% or about 95% to about 100% .
[0057] [0057] In another modality, in a new Stevia rebaudiana cultivar, the percentage of the ratio of the content of steviol glycosides of the SvGn family to the content of TSG (Total Steviol Glycoside) is at least about 77%, about 78%, about 79%, about 80%, about 81%, about 82%, about 83%, about 84%, about 85%, about 86%, about 87%, about 88%, about 89%, about 90%, about 91%, about 92%, about 93%, about 94%, about 95%, about 96%, about 98% or about 99% to about 100%.
[0058] [0058] In another modality, in a new Stevia rebaudiana cultivar, the percentage of the ratio of the content of steviol glycosides of the SvR1Gn family to the content of TSG (Total Steviol Glycoside) is at least about 17%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, about 85%, about 90%, or about 95% to about 100%.
[0059] [0059] In another modality, in a new Stevia rebaudiana cultivar, the percentage of the ratio of the content of steviol glycosides of the SvX1Gn family to the content of TSG (Total Steviol Glycoside) is at least about 1%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80% or about 85%, about 90% or about 95% to about 100%.
[0060] [0060] In another modality, the new cultivars are Stevia rebaudiana 314018, its progeny 16139002 and another progeny from 314018 and 16139002, which are obtained by selective genetic improvement of said Stevia rebaudiana Bertoni plants. The generation of Stevia rebaudiana plants with the desirable characteristics described here can be carried out by development from the callus culture deposited at the China General Microbiological Culture Center.
[0061] [0061] In another embodiment, a plant of the Stevia rebaudiana cultivar 314018 or 16139002 is provided, in which a representative sample of living plant tissue from said cultivars was deposited under the CGMCC.
[0062] [0062] In another embodiment, a plant, or a part of it, is provided, produced by the development of the Stevia rebaudiana cultivar 314018 or 16139002. Another modality provides the plant part of the Stevia rebaudiana cultivar 314018 or 16139002, wherein said part of the plant is a seed, leaf, pollen, stem, root, an egg or a cell.
[0063] [0063] Another modality provides a stevia plant, or part of it, having all the physiological and morphological characteristics of the Stevia rebaudiana cultivar 314018 or 16139002.
[0064] [0064] Another modality provides a food or food product produced from the plant or part of it from the Stevia rebaudiana cultivar 314018 or 16139002, tissue culture or cells from the regenerable cells of the Stevia rebaudiana cultivar 314018 or 16139002, in which the culture of tissues or cells of said cultivars comprise tissues or cells from a part of the plant selected from the group consisting of leaves, pollen, embryos, cotyledons, hypocotyl, meristematic cells, roots, root tips, pistils, anthers, flowers and stems. An additional modality provides a stevia plant regenerated from said tissue or cell culture, wherein said plant has all the morphological and physiological characteristics of the Stevia rebaudiana cultivar 314018 or 16139002 listed in Table 1.
[0065] [0065] An additional modality provides a method of vegetatively propagating the Stevia rebaudiana cultivar 314018 or 16139002, comprising the steps of: collecting the tissue or cells capable of being propagated from said plants; cultivating said tissues or cells of said plants to obtain proliferated shoots; and rooting said proliferated shoots to obtain rooted seedlings; or cultivating said tissue or cells to obtain proliferated shoots or to obtain seedlings. Additional modalities include stevia plants produced using this method.
[0066] [0066] Stevia rebaudiana varieties, cultivars and strains can also be generated or produced, using at least one of the deposited strains, by conventional breeding techniques or molecular techniques to transfer one or more genetic elements (genes, promoters, coding sequences from proteins and the like) for other Stevia rebaudiana plants.
[0067] [0067] Alternatively, it is possible to generate or produce new Stevia rebaudiana cultivars through classic selection and crossing alone, or in combination with chemical or radiation-induced mutation, using at least one new Stevia rebaudiana cultivar disclosed in this document.
[0068] [0068] It is possible to generate or produce new Stevia rebaudiana cultivars through classic selection and crossing alone, or in combination with chemical or radiation-induced mutation, using at least one Stevia rebaudiana cultivar selected from the group including 314018, 16139002, progeny derived from any variety and / or its seeds. The use of heterosis uses the crossing design. The 314018 autocompatibility feature (AC) disclosed in this document can be used to make the production of inbreeding seeds of Stevia. The combination with male sterility induced by chemical hybridization agent (CHA), male cytoplasmic sterility or male genetic sterility, hybrid seeds can be produced between two inbred strains of Stevia with homogeneous genetic characteristics, for the use of potential heterosis.
[0069] [0069] In another modality, the new cultivars of the Stevia rebaudiana plants are the progeny of the F1, F2, F3 or subsequent generation of at least one new Stevia rebaudiana cultivar disclosed in this document.
[0070] [0070] In another modality, the new plant cultivars
[0071] [0071] In another modality, the production of double haploids can also be used for the development of homozygous varieties in a breeding program. Double haploids are produced by duplicating a set of chromosomes from a heterozygous plant, to produce a completely homozygous individual. For example, see Wan, et al., Theor. Appl. Genet., 77: 889-892 (1989).
[0072] [0072] Descriptions of other breeding methods that are commonly used for different traits and cultures can be found in one of several reference books (for example, Allard (1960); Simmonds (1979); Sneep, et al. ( 1979); Fehr (1987)).
[0073] [0073] Adequate tests should detect any major flaws and establish the level of superiority or improvement over current cultivars. In addition to showing superior performance, there must be a demand for a new cultivar that is compatible with industry standards or that creates a market. The introduction of a new cultivar will bring additional costs to the seed producer and to the farmer, processor and consumer, for special advertising, marketing and commercial production practices and the use of new products. The tests that precede the launch of a new cultivar must take into account the research and development costs, as well as the technical superiority of the final cultivar. For seed propagated cultivars, it must be possible to produce seeds easily and economically.
[0074] [0074] The Stevia rebaudiana flower is monoecious, as the male and female structures are in the same flower. Crossed or hybrid seed is produced by manual crosses between selected matrices. The flower buds of the matrix that will be the female are emasculated before the opening of the flower by manual removal of the male anthers. During flowering, pollen from the flowers of the parent plants, designated as male, is placed manually over the stigma of the previous emasculated flower. The seed developed from the crossing is known as the first generation hybrid seed (F1). The planting of this seed produces F1 hybrid plants, of which half of its genetic component is from the female matrix and half from the male matrix. Gene segregation begins at meiosis, thereby producing second generation seed (F2). Assuming multiple genetic differences between the original matrices, each F2 seed has a unique combination of genes.
[0075] [0075] In another modality, plants with a percentage ratio of the content of steviol glycosides of the SvGn family to the content of TSG (Total Steviol Glycoside) greater than that of 314018 and 16139002 are the first generation progeny or progeny of subsequent generation of at least one new Stevia rebaudiana cultivar disclosed in this document, whose seeds were subjected to chemical or radiation mutagenesis.
[0076] [0076] In another modality, plants with a ratio of the ratio of the content of steviol glycosides of the SvGn family to the content of TSG (Total Steviol Glycoside) greater than that of 314018 and 16139002 are the first generation progeny or progeny of subsequent generation of at least one new Stevia rebaudiana cultivar selected from the group including 314018 and 16139002, whose seeds were subjected to chemical or radiation mutagenesis.
[0077] [0077] In another modality, a method of crossing the new Stevia rebaudiana cultivars with a percentage of the ratio of RebM content to TSG content is disclosed
[0078] [0078] In another modality, a method of crossing the new cultivars of Stevia rebaudiana with a percentage of the ratio of RebM content to TSG (Total Steviol Glycoside) content greater than 314018 and 16139002 is disclosed. crossing, a matrix plant is selected from the group that includes 314018 and 16139002.
[0079] [0079] In another modality, the new Stevia rebaudiana cultivars with a percentage of the ratio of RebM content to TSG content greater than 314018 and 16139002 are the F1, F2, F3 or subsequent generation progeny of the new Stevia cultivars rebaudiana disclosed in this document.
[0080] [0080] In another modality, the new Stevia rebaudiana cultivars with a percentage of the RebM content to TSG content greater than 314018 and 16139002 are the F1, F2, F3 or subsequent progeny of the selected new Stevia rebaudiana cultivars of the group that includes 314018 and 16139002.
[0081] [0081] Another modality provides a sequence of nucleotides and / or amino acids obtained from the new Stevia rebaudiana cultivars disclosed in this document.
[0082] [0082] Another modality provides a sequence of nucleotides and / or amino acids obtained from the new Stevia rebaudiana cultivars selected from the group including 314018 and
[0083] [0083] In another embodiment, the nucleotide sequence, obtained from the new Stevia rebaudiana cultivars contained here, is a sequence of DNA nucleotides.
[0084] [0084] In another embodiment, the nucleotide sequence, obtained from the new Stevia rebaudiana cultivars contained here, is an RNA nucleotide sequence.
[0085] [0085] In another embodiment, the nucleotide sequence, obtained from the new cultivars of Stevia rebaudiana, is a sequence of DNA nucleotides capable of affecting at least one stage of steviol glycoside biosynthesis in a Stevia rebaudiana plant cell.
[0086] [0086] In another embodiment, the nucleotide sequence, obtained from the new cultivars of Stevia rebaudiana, is a sequence of DNA nucleotides capable of affecting the formation of β-1,2 O-glucoside bonds in the steviol glycoside molecules .
[0087] [0087] In another embodiment, the nucleotide sequence, obtained from the new cultivars of Stevia rebaudiana, is a sequence of DNA nucleotides capable of affecting the formation of β-1,3 O-glucoside bonds in steviol glycoside molecules .
[0088] [0088] In another embodiment, the amino acid sequence, obtained from the new Stevia rebaudiana cultivars, is a protein amino acid sequence.
[0089] [0089] In another embodiment, the amino acid sequence, obtained from the new Stevia rebaudiana cultivars, is a protein amino acid sequence capable of affecting at least one stage of steviol glycoside biosynthesis in the Stevia rebaudiana plant cell.
[0090] [0090] In another modality, the amino acid sequence, obtained from the new Stevia rebaudiana cultivars, is an enzymatic amino acid sequence.
[0091] [0091] In another embodiment, the amino acid sequence, obtained from the new Stevia rebaudiana cultivars, is an enzymatic amino acid sequence capable of affecting at least one stage of steviol glycoside biosynthesis in a Stevia rebaudiana plant cell.
[0092] [0092] Those skilled in the art will recognize that genetic diversity is the basis for plant breeding. It can be seen that the activities of locus S in the new Stevia rebaudiana cultivars of the present invention (including 314018 and 16139002) are different from that of the other Stevia rebaudiana cultivars. Thus, the gene expression model in the new Stevia rebaudiana cultivars of the present invention (including 314018 and 16139002) provides an excellent model for the transfer and integration of self-compatibility characteristics. With the state-of-the-art CRISPR / Cas9 genome editing technology, it is also possible to affect the genes of the S locus to generate new genetic improvement materials from Stevia in the desirable directions.
[0093] [0093] In another modality, the dried leaves of at least one plant of a new Stevia rebaudiana cultivar are subjected to extraction, to obtain steviol glycoside compositions referred to below as "new extract (s)".
[0094] [0094] In one embodiment, the dried leaves of at least one new Stevia rebaudiana cultivar selected from the group 314018 and 16139002 are subjected to aqueous extraction (for example, according to the procedure described in US Patent No. 7,862,845, whose entire content is incorporated into this document by reference) to prepare steviol glycoside compositions. Any other extraction method can also be used, including, but not limited to, membrane filtration, supercritical fluid extraction, enzyme-assisted extraction, microorganism-assisted extraction, ultrasound-assisted extraction, microwave-assisted extraction, etc. .
[0095] [0095] In another modality, in a cultivar of Stevia rebaudiana,
[0096] [0096] In another embodiment, in the new Stevia rebaudiana cultivar, the ratio of the ratio of the content of steviol glycosides in the SvR1Gn family to the content of TSG (Total Steviol Glycoside) is at least about 17%, about 20 %, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70 %, about 75%, about 80%, about 85%, about 90%, or about 95% to about 100%.
[0097] [0097] In another modality, in a new Stevia rebaudiana cultivar, the ratio of the content of steviol glycosides of the SvX1Gn family to the content of TSG (Total Steviol Glycoside) is at least about 1%, about 5% , about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55% , about 60%, about 65%, about 70%, about 75%, about 80% or about 85%, about 90% or about 95% to about 100%.
[0098] [0098] In another modality, in a new Stevia rebaudiana cultivar, the percentage of the ratio of RebD content to TSG (Total Steviol Glycoside) content is at least about 1%, about 5%, about 10 %, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60 %, about 65%, about 70%,
[0099] [0099] In another modality, in a new Stevia rebaudiana cultivar, the percentage of the ratio of RebE content to TSG (Total Steviol Glycoside) content is at least about 1%, about 5%, about 10 %, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60 %, about 65%, about 70%, about 75%, about 80% or about 85%, about 90% or about 95% to about 100%.
[00100] [00100] In another modality, in the new Stevia rebaudiana cultivar, the percentage of the ratio of RebM content to TSG content is at least about 1%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about about 70%, about 75%, about 80% or about 85%, about 90%, or about 95% to about 100%.
[00101] [00101] In another modality, in a new Stevia rebaudiana cultivar, the percentage of the ratio of RebO content to TSG (Total Steviol Glycoside) content is at least about 1%, about 5%, about 10 %, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60 %, about 65%, about 70%, about 75%, about 80% or about 85%, about 90% or about 95% to about 100%.
[00102] [00102] In another modality, in a new Stevia rebaudiana cultivar, the percentage of the ratio of RebN content to TSG (Total Steviol Glycoside) content is at least about 1%, about 5%, about 10 %, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about
[00103] [00103] In another modality, in a new Stevia rebaudiana cultivar, the percentage of the ratio of combined content of RebD, RebE, RebM, RebO and RebN to the content of TSG (Total Steviol Glycoside) is at least about 1% , about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50% , about 55%, about 60%, about 65%, about 70%, about 75%, about 80% or about 85%, about 90% or about 95% to about 100% .
[00104] [00104] In another embodiment, the method of the present application further comprises the purification or isolation of steviol glycosides, including, but not limited to, RebA, RebD, RebE, RebM, RebO, RebN, from the new extracts. Any suitable purification method can be used, such as crystallization, membrane separation, centrifugation, extraction (liquid-liquid or solid-liquid), supercritical fluid extraction, chromatographic separation, adsorption, HPLC (preparative or analytical) or a combination of such methods.
[00105] [00105] Another modality provides a consumer article comprising the new extract.
[00106] [00106] In another embodiment, the new extract is provided as part of a mixture. In a specific embodiment, the mixture is selected from the group consisting of a mixture of steviol glycosides, a Stevia extract, by-products of other processes of isolation and purification of steviol glycosides, or any combination of them. In one embodiment, the mixture contains the new extract in an amount ranging from about 10% to about 99%
[00107] [00107] In another embodiment, the new extract contains one or more additional steviol glycosides, including, but not limited to, naturally occurring steviol glycosides, for example, steviolmonoside, steviolbioside, rubusoside, dulcoside B, dulcoside A, rebaudioside B , rebaudioside G, rebaudioside C, rebaudioside F, rebaudioside A, rebaudioside I, rebaudioside H, rebaudioside K, rebaudioside M, rebaudioside M2, rebaudioside D, rebaudioside D, rebaudioside D, rebaudioside , synthetic steviol glycosides, for example, enzymatically glycosylated steviol glycosides and combinations thereof.
[00108] [00108] The new extracts can be present in the composition in an amount effective to provide a concentration of about 1 ppm to about 10,000 ppm, when the composition is added to a consumer article, such as about 1 ppm to about 4,000 ppm, from about 1 ppm to about 3,000 ppm, from about 1 ppm to about 2,000 ppm, from about 1 ppm to about 1,000 ppm. In another embodiment, a new extract is present in the composition in an amount effective to provide a concentration of about 10 ppm to about 1,000 ppm, when the composition is added to a consumer article, such as about 10 ppm to about 800 ppm, from about 50 ppm to about 800 ppm, from about 50 ppm to about 600 ppm or from about 200 ppm to about 250 ppm. In a particular embodiment, the new extract is present in the composition in an amount effective to provide a concentration of about 300 ppm to about 600 ppm, when the composition is added to a consumer article. SWEETENING COMPOSITIONS
[00109] [00109] Another embodiment provides a sweetener composition comprising one or more new extracts of the present application.
[00110] [00110] In one embodiment, in a new extract, the content of TSG (Total Steviol Glycoside) is at least about 1%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80% or about 85%, about 90% or about 95% to about 100%, all percentages being calculated on a dry weight for weight basis.
[00111] [00111] In another embodiment, in a new extract, the percentage of the ratio of RebD content to TSG (Total Steviol Glycoside) content is at least about 1%, about 5%, about 10%, about about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about from 65%, about 70%, about 75%, about 80% or about 85%, about 90% or about 95% to about 100%.
[00112] [00112] In another modality, in a new extract, the percentage of the ratio of RebE content to TSG (Total Steviol Glycoside) content is at least about 1%, about 5%, about 10%, about about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about from 65%, about 70%, about 75%, about 80% or about 85%, about 90% or about 95% to about 100%.
[00113] [00113] In another embodiment, in a new extract, the percentage of the ratio of RebM content to TSG (Total Steviol Glycoside) content is at least about 1%, about 5%, about 10%, about about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about from 65%, about 70%, about 75%, about 80% or about 85%, about 90%, or about 95% to about 100%.
[00114] [00114] In another embodiment, in a new extract, the percentage of the ratio of RebO content to TSG (Total Steviol Glycoside) content is at least about 1%, about 5%, about 10%, about about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about from 65%, about 70%, about 75%, about 80% or about 85%, about 90% or about 95% to about 100%.
[00115] [00115] In another modality, in a new extract, the percentage of the ratio of RebN content to TSG (Total Steviol Glycoside) content is at least about 1%, about 5%, about 10%, about about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about from 65%, about 70%, about 75%, about 80% or about 85%, about 90% or about 95% to about 100%.
[00116] [00116] In another modality, in a new extract, the percentage of the ratio of the combined content of RebD, RebE, RebO, RebM and RebN to the content of TSG (Total Steviol Glycoside) is at least about 1%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about
[00117] [00117] The "sweetening composition", as used in this document, refers to a composition useful for sweetening a sweetening composition (that is, a composition that can be sweetened) that contains at least one sweet component in combination with at least one another substance.
[00118] [00118] In another modality, the new extract is the only sweetener in the sweetener composition, that is, the new extract is the only compound present in the sweetener composition that provides a detectable sweetness. In another embodiment, the sweetener composition includes a compound from the new extract in combination with one or more sweetener compounds.
[00119] [00119] The amount of the new extract in the sweetener composition may vary. In one embodiment, the new extract is present in a sweetening composition in any amount to impart the desired sweetness when the sweetening composition is added to a sweetening composition or sweetening consumer article.
[00120] [00120] The sweetness of a sweetener other than sucrose can also be measured in relation to a sucrose reference by determining the sucrose equivalence of the sweetener other than sucrose. Typically, panel members are trained to detect the sweetness of the standard sucrose solutions that contain between 1 and 15% sucrose (w / v; weight / volume). Sweeteners other than sucrose are then tested in a series of dilutions to determine the concentration of the sweetener other than sucrose that is as sweet as a certain percentage of sucrose reference. For example, if a 1% solution of a sweetener is as sweet as a 10% sucrose solution, then the sweetener is said to be 10 times as potent as sucrose.
[00121] [00121] In another embodiment, a new extract is present in the sweetener composition in an amount effective to provide sucrose equivalence of more than about 10% (w / v), when the sweetener composition is added to a sweetening composition or article of sweetening consumption, such as, for example, more than about 11%, more than about 12%, more than about 13% or more than about 14%.
[00122] [00122] The amount of sucrose and, thus, another measure of sweetness, in a reference solution, can be described in degrees Brix (° Bx). A Brix grade is 1 gram of sucrose in 100 grams of solution and represents the concentration of the solution as a percentage by weight (% w / w; weight / weight) (strictly, by mass). In one embodiment, a sweetener composition comprises the new extract in an amount effective to provide an equivalent sweetness of about 0.50 to 14 degrees Brix of sugar, when present in a sweetened composition, for example, from about 5 to about 11 degrees Brix, about 4 to about 7 degrees Brix or about 5 degrees Brix. In another embodiment, a composition comprising the new extract is present with at least one other sweetener in an amount effective to provide any of the sweetness equivalents listed above.
[00123] [00123] In another embodiment, a new extract is present in the sweetener composition in an amount effective to provide a concentration of about 1 ppm to about 10,000 ppm, when the sweetener composition is added to a consumer article (for example, a beverage), for example, from about 1 ppm to about 4,000 ppm, from about 1 ppm to about 3,000 ppm, from about 1 ppm to about 2,000 ppm, from about 1 ppm to about 1,000 ppm. In another embodiment, the new extract is present in the sweetener composition in an amount effective to provide a concentration of about 10 ppm to about 1,000 ppm, when the composition is added to a consumer article, for example, about 10 ppm to about 800 ppm, about 50 ppm to about 800 ppm, about 50 ppm to about 600 ppm or about 200 ppm to about 250 ppm. In a particular embodiment, the new extract is present in the sweetener composition in an amount effective to provide a concentration of about 300 ppm to about 600 ppm, when the sweetener composition is added to the consumer article.
[00124] [00124] In other embodiments, the new extract is present in the sweetener composition in an effective amount to provide a concentration of the compound that is above, at or below its sweetener recognition limit level, when the sweetener composition is added to an article consumption (for example, a drink) COMPOSITIONS THAT ENHANCES FLAVOR
[00125] [00125] In another modality, it is provided that it be, or a part of, the composition that enhances the flavor comprising more new extracts.
[00126] [00126] The "flavor enhancing compositions", as used in this document, refer to a composition capable of enhancing or enhancing the perception of a particular flavor in a consumer article. The terms "flavor enhancing compositions" or "flavor enhancer" are synonymous with the terms "flavor enhancer", "flavor amplifier" and "flavor enhancer". In general, the flavor enhancing composition provided in this document can enhance or enhance the flavor of flavoring ingredients, that is, any substance that provides sweetness, acidity, salinity, pungent taste, bitter taste, metallic taste, astringency, prolonged sweet aftertaste , beginning of sweetness, etc. Without being bound by any theory, the flavor enhancing composition probably does not contribute any noticeable flavor to the consumer item to which it is added, because the new extract is present in the consumer item in a concentration at, or below, its limit concentration of flavor recognition.
[00127] [00127] The "limit concentration of taste recognition", as used in this document, refers to the lowest concentration in which the particular taste or unpleasant taste of a component (for example, a compound) is noticeable in a consumer article . The limit concentration of taste recognition varies for different compounds and can be varied in relation to the individual who perceives the flavor or the particular item of consumption.
[00128] [00128] In another embodiment, the flavor enhancing composition comprises the new extracts in an effective amount to provide a concentration that is at, or below, the flavor recognition limit concentration of the new extract, when the flavor enhancing composition is added to a consumable item.
[00129] [00129] In another embodiment, the new extract is present in the composition that enhances the flavor in an effective amount to provide a concentration that is below the limit concentration of taste recognition of the new extract, when the composition that enhances the flavor is added to a consumer item.
[00130] [00130] In another embodiment, the new extract is present in the composition that enhances the flavor in an effective amount to provide a concentration that is at least about 1%, at least about 5%, at least about 10%, at least at least about 15%, at least about 20%, at least about 25%, at least about 30%, at least about 35%, at least about 40%, at least about 45% or at least about 50% or more below the limit concentration of flavor recognition, when the flavor enhancing composition is added to a consumer article.
[00131] [00131] In some embodiments, the new extract is present in the composition that enhances the flavor in an amount that, when added to the consumer article, will provide a concentration ranging from about 0.5 ppm to about 1000 ppm. For example, the new extract is present in the composition in an amount that, when added to the consumer article, will provide a concentration ranging from about 1 ppm to about 300 ppm, from about 0.1 ppm to about 75 ppm or from about 500 ppm to about 3,000 ppm.
[00132] [00132] A person skilled in the art will be able to select the concentration of the new extract in the composition that enhances the flavor, so that he can impart an enhanced flavor to a consumer article comprising at least one flavoring ingredient. For example, a person skilled in the art may select a concentration for the new extract in the composition that enhances the taste, so that the composition that enhances the taste and / or the new extract does not impart any noticeable flavor to a consumer article when the composition that enhances the flavor is added to it.
[00133] [00133] In another embodiment, the addition of the flavor enhancing composition increases the detected taste of at least one flavoring ingredient in the consumer article compared to the detected flavor of the same ingredient in the consumer article in the absence of the flavor enhancer.
[00134] [00134] Suitable flavoring ingredients include, but are not limited to, vanilla, vanilla extract, mango extract,
[00135] [00135] In another modality, the flavor enhancing composition comprising the new extract intensifies the flavors (individual flavors or the general flavor) when added to the consumer article. Alternatively, the new extract can be added directly to the consumer article, that is, not provided in the form of a composition, to enhance the flavor. In this modality, the new extract is a flavor enhancer and is added to the consumer article in a concentration at, or below, its limit concentration for flavor recognition.
[00136] [00136] In another modality, the composition that enhances the flavor is a composition that enhances the sweetness. The "composition that enhances sweetness", as used in this document, refers to a composition capable of enhancing or enhancing the perception of the sweet taste of a consumer item, such as a drink. The term "sweetness enhancer" is synonymous with the terms "sweet flavor enhancer",
[00137] [00137] The "limit concentration of recognition of sweetness", as used in this document, is the lowest known concentration of a sweet compound that is perceptible to the human sense of taste. In general, the composition that enhances the sweetness of the present invention can enhance or enhance the sweet taste of a consumer article, without providing any perceptible sweet flavor itself, because the concentration of the new extract in the composition that enhances sweetness is in, or below, its limit concentration of recognition of sweetness, in compositions that enhance sweetness, in the article of consumption after the composition that highlights sweetness has been added or in both. The limit concentration of sweetness recognition is specific to a particular compound and can vary based on temperature, matrix, ingredients and / or flavoring system.
[00138] [00138] In another modality, a composition that enhances sweetness comprises the new extracts in an amount effective to provide a concentration that is at, or below, the limit concentration for recognizing the sweetness of the new extract, when the composition that enhances sweetness is added to a consumable item.
[00139] [00139] In another embodiment, a composition that enhances sweetness comprises the new extracts in an amount effective to provide a concentration that is below the sweetness recognition limit of the new extract, when the composition that enhances sweetness is added to a consumer article.
[00140] [00140] In another embodiment, one or more new extracts are present in the composition that enhances sweetness in an amount effective to provide a concentration that is at least about 1%, at least about 5%, at least about 10% at least about 15%, at least about 20%, at least about 25%, at least about 30%, at least about 35%, at least about 40%, at least about 45% or at least about 50% or more below the limit concentration for recognizing the sweetness of the new extract, when the composition that enhances sweetness is added to a consumer article.
[00141] [00141] In some embodiments, one or more new extracts are present in the composition that enhances sweetness in an amount that, when added to the consumer article, will provide a concentration of the compound of the new extract that varies from about 0.5 ppm to about 1000 ppm. For example, one or more new extracts are present in the composition in an amount that, when added to the consumer article, will provide a concentration ranging from about 1 ppm to about 300 ppm, from about 0.1 ppm to about 75 ppm or from about 500 ppm to about 3,000 ppm. Alternatively, the new extract can be added directly to the consumer article, that is, not provided in the form of a composition, to increase sweetness. In this modality, one or more new extracts are an intensifier of sweetness and are added to the consumer article in a concentration at, or below, its limit concentration of sweetness recognition.
[00142] [00142] The sweetness of a given composition is typically measured with reference to a sucrose solution. See, in general, "A Systematic Study of Concentration-Response Relationships of Sweeteners", G.E. DuBois, D.E. Walters, S.S. Schiffman, Z.S. Warwick, B.J. Booth, S.D. Pecore, K. Gibes, B.T. Carr, and L.M. Brands, in Sweeteners: Discovery, Molecular Design and Chemoreception, D.E. Walters, F.T. Orthoefer, and G.E. DuBois, Eds., American Chemical
[00143] [00143] It is considered that the composition that enhances sweetness may include one or more sweetening enhancers, in addition to the new extract. In one embodiment, the sweetness enhancing composition may include an additional sweetness enhancer. In other embodiments, the sweetness enhancing composition may include two or more additional sweetening enhancers. In the modalities in which two or more sweetening enhancers are used, each sweetening enhancer must be present below its respective sweetness recognition limit concentration.
[00144] [00144] Suitable sweetening enhancers include, but are not limited to, the group consisting of 2-hydroxybenzoic acid, 3-hydroxybenzoic acid, 4-hydroxybenzoic acid, 2,4-dihydroxybenzoic acid, 3,4-di acid -hydroxybenzoic acid, 2,5-dihydroxybenzoic acid, 2,6-dihydroxybenzoic acid, 2,3,4-trihydroxybenzoic acid, 2,4,6-trihydroxybenzoic acid, 3-aminobenzoic acid, 4 -aminobenzoic, intensifier FEMA GRAS 4469, intensifier FEMA GRAS 4701, intensifier FEMA GRAS 4720, intensifier FEMA GRAS 4774, intensifier FEMA GRAS 4708, intensifier FEMA GRAS 4728, intensifier FEMA GRAS 4601 and their combinations.
[00145] [00145] Suitable sweeteners include, but are not limited to, sucrose, glyceraldehyde, dihydroxyacetone, erythrose, threose, erythrulose, arabinose, lixose, ribose, xylose, ribulose, xylulose, alose, altrose, galactose, glucose, glucose, idose, mannose, thalose, fructose, psychosis, sorbose, tagatose, mano-heptulose, sedo-heltulose, octolose, fucose, rhamnose, arabinose, turanosis, sialose, rebaudioside A, rebaudioside B, rebaudioside C, reaudioside D, reaudios F, rebaudioside H, rebaudioside L, rebaudioside K, rebaudioside J, rebaudioside N, rebaudioside O, dulcoside A,
[00146] [00146] In another modality, the sweetener is a caloric sweetener or a mixture of caloric sweeteners. In another modality, the caloric sweetener is selected from sucrose, fructose, glucose, high fructose corn / starch syrup, beet sugar, cane sugar and their combinations.
[00147] [00147] In another modality, the sweetener is a rare sugar selected from D-psychosis, D-alose, L-ribose, D-tagatose, L-glucose, L-fucose, L-arbinosis, turanosis and their combinations.
[00148] [00148] In another modality, the sweetener is a non-caloric sweetener or a mixture of non-caloric sweeteners. In one example, the non-caloric sweetener is a high-potency natural sweetener. As used in this document, the term "high potency natural sweetener" refers to any composition that is not found naturally in nature and, typically, has a higher sweetness potency than sucrose, fructose or glucose, but has less calories. The high potency natural sweetener can be provided as a pure compound or, alternatively, as part of an extract.
[00149] [00149] In another modality, the non-caloric sweetener is a synthetic sweetener of high potency. As used in this document, the term "synthetic sweetener" refers to any composition that is not found naturally in nature and, typically, has a greater sweetness potency than sucrose, fructose or glucose, but has less calories.
[00150] [00150] In another embodiment, the addition of the sweetener enhancer increases the sucrose equivalence detected from at least one sweetener in a consumer article compared to the sucrose equivalence of the same consumer article in the absence of the sweetener intensifier.
[00151] [00151] In another modality, the consumer article is a drink. The drink comprises the new extract and at least one sweetener, where one or more new extracts are present in a concentration at, or below, your sweetness recognition limit. The new extract (s) and at least one sweetener can each be provided separately or provided in the form of a composition that enhances sweetness. In a particular embodiment, the sucrose equivalence detected is increased, for example, from about 0.2% to about 5.0%, such as, for example, about 1%, about 2%, about 3% , about 4% or about 5%.
[00152] [00152] The sweetener can be any natural or synthetic sweetener provided in this document. In another embodiment, the sweetener is a carbohydrate sweetener that provides calories. Therefore, the incorporation of the sweetener intensifier thus reduces the amount of the carbohydrate sweetener that provides calories that must be used in a given consumption item, thus allowing the preparation of reduced calorie consumption items.
[00153] [00153] The compositions can be customized to provide the desired calorie content. For example, the compositions can be "full calorie", so that they give the desired sweetness when added to a consumer item (such as a drink) and have about 120 calories per 0.227 gram portion ( 8 ounces). Alternatively, the compositions can be "half-calorie", such that they give the desired sweetness when added to a consumer article (such as a drink) and have less than about 60 calories per 0.227 gram portion (8 ounces). In other embodiments, the compositions can be "low-calorie", so that they give the desired sweetness when added to a consumer article (such as a drink) and have less than 40 calories per 0.227 gram portion (8 ounces). In another embodiment, the compositions can be "zero-calorie", so that they give the desired sweetness when added to a consumer item (such as a drink) and have less than 5 calories per serving of 0.227 grams (8 ounces). ADDITIONS
[00154] [00154] The compositions, for example, the sweetening compositions and the compositions that enhance the flavor, may comprise, in addition to the new extract, one or more additives, detailed in this document below. In another embodiment, the composition contains additives that include, but are not limited to, carbohydrates, polyols, amino acids and their corresponding salts, polyamino acids and their corresponding salts, sugar acids and their corresponding salts, nucleotides, organic acids, inorganic acids, organic salts , including salts of organic acids and salts of organic bases, inorganic salts, bitter compounds, flavorings and flavoring ingredients, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, weighing agents, gums, antioxidants, dyes, flavonoids, alcohols, polymers and their combinations. In some modalities, the additives act to improve the sweetener's temporal and flavor profile, to provide a sweetener composition with a flavor similar to sucrose.
[00155] [00155] In another embodiment, the compositions comprise one or more polyols. The term "polyol", as used herein, refers to a molecule that contains more than one hydroxyl group. A polyol can be a diol, triol or a tetraol that contains 2, 3 and 4 hydroxyl groups, respectively. A polyol can also contain more than 4 hydroxyl groups, such as a pentaol, hexaol, heptaol or the like, which contain 5, 6 or 7 hydroxyl groups, respectively. In addition, a polyol can also be a sugar alcohol, polyhydric alcohol or polyalcohol, which is a reduced form of carbohydrate, in which the carbonyl group (aldehyde or ketone, reducing sugar) has been reduced to a primary hydroxyl group or secondary.
[00156] [00156] Non-limiting examples of polyols in some embodiments include erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerin), treitol, galactitol, palatinose, reduced isomalto-oligosaccharides, reduced xyloligosaccharides , reduced gentio-oligosaccharides, reduced maltose syrup, reduced glucose syrup and sugar alcohols or any other carbohydrates capable of being reduced that do not adversely affect the flavor of the compositions.
[00157] [00157] In another embodiment, the polyol is present in the compositions in an amount effective to provide a concentration of about 100 ppm to about 250,000 ppm, when present in a consumer article, such as, for example, a drink. In another embodiment, the polyol is present in the compositions in an amount effective to provide a concentration of about 400 ppm to about 80,000 ppm, when present in a consumer article, such as, for example, from about 5,000 ppm to about
[00158] [00158] In another embodiment, one or more new extracts are present in the composition with the polyol in a weight ratio of about 1: 1 to about 1: 800, such as, for example, from about 1: 4 to about from 1: 800, from about 1:20 to about 1: 600, from about 1:50 to about 1: 300 or about 1:75 to about 1: 150.
[00159] [00159] Suitable amino acid additives include, but are not limited to, aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, arabinose, trans-4- hydroxyproline, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid (α, β and / or δ isomers), glutamine, hydroxyproline, taurine, norvaline, sarcosine and their salt forms, such as sodium salts or potassium or acid salts. Amino acid additives can also be in the D or L configuration and in the same or different mono-, di- or tri-amino acid form. In addition, amino acids can be α, β, γ and / or δ isomers, if appropriate. Combinations of the foregoing amino acids and their corresponding salts (e.g., sodium, potassium, calcium, magnesium salts or other alkali or alkaline earth metal salts thereof or acid salts) are also suitable additives in some embodiments. Amino acids can be natural or synthetic. Amino acids can also be modified. Modified amino acids refer to any amino acid to which at least one atom has been added, removed, substituted or combinations thereof (for example, N-alkyl amino acid, N-acyl amino acid or N-methyl amino acid). Non-limiting examples of modified amino acids include those derived from amino acids, such as trimethyl glycine, N-methyl-glycine and N-methyl-alanine. As used herein, modified amino acids include both modified and unmodified amino acids. As used in this document, amino acids also include both peptides and polypeptides (for example, dipeptides, tripeptides, tetrapeptides and pentapeptides), such as glutathione and L-alanyl-L-glutamine. Suitable polyamino acid additives include L-aspartic poly-acid, poly-L-lysine (for example, poly-L-α-lysine or poly-L-ε-lysine), poly-L-ornithine (for example , poly-L-α-ornithine or poly-L-ε-ornithine), poly-L-arginine, the other polymeric forms of amino acids and their salt forms (for example, calcium, potassium, sodium or magnesium salts , such as the mono-sodium salt of L-glutamic acid). Polyamino acid additives can also be in the D or L configuration. In addition, polyamino acids can be α, β, γ, δ and ε isomers, if appropriate. Combinations of the foregoing polyamino acids and their corresponding salts (for example, sodium, potassium, calcium, magnesium salts or other alkali or alkaline earth metal salts thereof or acid salts) are also suitable additives in some embodiments. The polyamino acids described in this document can also comprise copolymers of different amino acids. Polyamino acids can be natural or synthetic. Polyamino acids can also be modified such that at least one atom has been added, removed, substituted or combinations thereof (for example, N-alkyl polyamino acid or N-acyl polyamino acid). As used herein, polyamino acids include both modified and unmodified polyamino acids. For example, modified polyamino acids include, but are not limited to, polyamino acids of various molecular weights (PM), such as poly-L-α-lysine with a PM of 1,500, PM of 6,000, PM of 25,200, PM of 63,000, 83,000 PM or 300,000 PM.
[00160] [00160] In another embodiment, the amino acid is present in the composition in an amount effective to provide a concentration of about 10 ppm to about 50,000 ppm, when present in a consumer article, such as, for example, a drink. In another embodiment, the amino acid is present in the composition in an amount effective to provide a concentration of about 1,000 ppm to about 10,000 ppm, when present in a consumer article, such as, for example, from about 2,500 ppm to about
[00161] [00161] Suitable sugar acid additives include, but are not limited to, aldonic, uronic, aldaric, alginic, glyconic, glucuronic, glucaric, galactary, galacturonic, and their salts (for example, sodium, potassium, calcium salts , magnesium or other physiologically acceptable salts) and their combinations.
[00162] [00162] Suitable nucleotide additives 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 triphosphate, adenosine triphosphate, urine triphosphate, triphosphate triphosphate alkaline or alkaline earth metals and their combinations. The nucleotides described in this document may also comprise additives related to the nucleotides, such as nucleosides or nucleic acid bases (for example, guanine, cytosine, adenine, thymine, uracil).
[00163] [00163] The nucleotide is present in the composition in an amount effective to provide a concentration of about 5 ppm to about 1,000 ppm, when present in the consumer article, such as, for example, a drink.
[00164] [00164] Suitable organic acid additives include any compound comprising a part of -COOH, such as, for example, C2-C30 carboxylic acids, substituted C2-C30 hydroxyl carboxylic acids, (ethyl esters of) butyric acids , substituted butyric acids (ethyl esters), benzoic acid, substituted benzoic acids (for example, 2,4-dihydroxybenzoic acid), substituted cinnamic acids, hydroxides, substituted hydroxybenzoic acids, cyclo acids -hexyl carboxylics substituted with anisic acid, tannic acid, aconitic acid, lactic acid, tartaric acid, citric acid, isocitric acid, glyconic acid, glycoheptonic acids, adipic acid, hydroxycitric acid, malic acid, fruitic acid (a mixture of malic, fumaric and tartaric acids), fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, creatine, caffeic acid, bile acids, O acetic acid, ascorbic acid, alginic acid, erythorbic acid, polyglutamic acid, glucono delta lactone and its derivatives of alkali or alkaline earth metal salt. In addition, organic acid additives can also be in the D or L configuration.
[00165] [00165] Suitable organic acid additive salts 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 (eg sodium lactate), alginic acid (eg sodium alginate), ascorbic acid (eg sodium ascorbate), benzoic acid (eg sodium benzoate or potassium benzoate), sorbic acid and adipic acid. Examples of the optionally described organic acid additives can be substituted by at least one group chosen from hydrogen, alkyl, alkenyl, alkynyl, halo, haloalkyl, carboxyl, acyl, acyloxy, amino, starch, carboxyl derivatives, alkylamino, dialkylamino, arylamino , alkoxy, aryloxy, nitro, cyano, sulfo, thiol, imine, sulfonyl, sulfenyl, sulfinyl, sulfamyl, carboxalkoxy, carboxamido, phosphonyl, phosphoryl, phosphoryl,
[00166] [00166] Suitable inorganic acid additives include, but are not limited to, phosphoric acid, phosphoric acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, sodium dihydrogen phosphate and its alkali or alkaline earth metal salts ( eg, inositol hexaphosphate Mg / Ca).
[00167] [00167] The inorganic acid additive is present in the composition in an amount effective to provide a concentration of about 25 ppm to about 25,000 ppm, when present in a consumer article, such as a drink.
[00168] [00168] Suitable bitter compound additives include, but are not limited to, caffeine, quinine, urea, bitter orange oil, naringin, quassia and their salts.
[00169] [00169] The bitter compound is present in the composition in an amount effective to provide a concentration of about 25 ppm to about 25,000 ppm, when present in a consumer article, such as a drink.
[00170] [00170] Flavors and additives of suitable flavoring ingredients include, but are not limited to, vanilla, vanilla extract, mango extract, cinnamon, citruses, coconut, ginger, viridiflorol, almond, menthol (including menthol without mint), grape skin extract and grape seed extract. "Flavoring" and "flavoring ingredient" are synonymous and may include natural or synthetic substances or their combinations. Flavorings also include any other flavor-giving substance and may include natural or unnatural (synthetic) substances that are safe for humans or animals when used in a generally accepted range. Non-limiting examples of registered flavorings include DÖHLER Natural Flavor Sweetness Enhancer K14323 (DÖHLER, Darmstadt, Germany), SYMRISE Natural Flavor Mask for Sweeteners 161453 and 164126 (SYMRISE, Holzminden, Germany), NATURAL ADVANTAGE Bitterness Blockers 1, 2, 9 and 10 (NATURAL ADVANTAGE, Freehold, New Jersey, USA) and SUCRAMASK (Creative Research Management, Stockton, California, USA).
[00171] [00171] The flavoring is present in the composition in an amount effective to provide a concentration of about 0.1 ppm to about 4,000 ppm, when present in a consumer article, such as a drink.
[00172] [00172] Suitable polymer additives include, but are not limited to, chitosan, pectin, pectic, pectinic, polyuronic, polygalacturonic acid, starch, hydrocolloid food or its crude extracts (eg Senegal acacia gum (FIBERGUM), acacia gum seyal, carrageenan), poly-L-lysine (for example, poly-L-α-lysine or poly-L-ε-lysine), poly-L-ornithine (for example, poly-L-α-ornithine or poly- L-ε-ornithine), polypropylene glycol, polyethylene glycol, poly (ethylene glycol methyl ether), polyarginine, poly (aspartic acid), poly (glutamic acid), polyethylene imine, alginic acid, sodium alginate, propylene glycol alginate and sodium polyethylene glycolalginate, sodium hexametaphosphate and their salts and other cationic polymers and anionic polymers.
[00173] [00173] The polymer is present in the composition in an amount effective to provide a concentration of about 30 ppm to about 2,000 ppm, when present in a consumer article, such as a drink.
[00174] [00174] Suitable protein additives or protein hydrolysates include, but are not limited to, bovine serum albumin (BSA), whey protein (including fractions or concentrates such as 90% whey protein isolate instant milk, 34% whey protein, 50% hydrolyzed whey protein and 80% whey protein concentrate), soluble rice protein, soy protein, protein isolates, hydrolysates of proteins, protein hydrolyzate reaction products, glycoproteins and / or proteoglycans containing amino acids (eg, glycine, alanine, serine, threonine, asparagine, glutamine, arginine, valine, isoleucine, leucine, norvaline, methionine, proline, tyrosine, hydroxyproline and the like), collagen (for example, gelatin), partially hydrolyzed collagen (for example, hydrolyzed fish collagen) and collagen hydrolyzates (for example, porcine collagen hydrolyzate).
[00175] [00175] The protein hydrolyzate is present in the composition in an amount effective to provide a concentration of about 200 ppm to about 50,000 ppm, when present in a consumer article, such as a drink.
[00176] [00176] Suitable surfactant additives include, but are not limited to, polysorbates (e.g., polyoxyethylene sorbitan mono-oleate (polysorbate 80), polysorbate 20, polysorbate 60), sodium dodecylbenzenesulfonate, dioctyl sulfosuccinate or dioctyl sulfosuccinate , sodium dodecyl sulfate, cetylpyridinium chloride (hexadecylpyridinium chloride), hexadecyltrimethylammonium bromide, sodium cholate, carbamoyl, choline chloride, sodium glycocholate, sodium taurodesoxycholate, lauric arginate, sodium stearoyl lactylate, taalate lactate , sucrose oleate esters, sucrose stearate esters, sucrose palmitate esters, sucrose laurate esters, and other emulsifiers, and the like.
[00177] [00177] The surfactant additive is present in the composition in an amount effective to provide a concentration of about 30 ppm to about 2,000 ppm, when present in a consumer article, such as a drink.
[00178] [00178] Suitable flavonoid additives are classified as flavonols, flavones, flavanones, flavan-3-ools, isoflavones or anthocyanidins. Non-limiting examples of flavonoid additives include, but are not limited to, catechins (for example, green tea extracts, such as POLYPHENON 60, POLYPHENON 30 and POLYPHENON 25 (Mitsui Norin Co., Ltd., Japan), polyphenols, rutins (e.g., SANMELIN AO enzyme-modified rutin (San-fi Gen FFI, Inc., Osaka, Japan)), neo-hesperidin, naringin, neo-hesperidin dihydrocalcone and the like.
[00179] [00179] The flavonoid additive is present in the composition in an amount effective to provide a concentration of about 0.1 ppm to about 1,000 ppm, when present in a consumer article, such as a drink.
[00180] [00180] Suitable alcohol additives include, but are not limited to, ethanol. In particular embodiments, the alcohol additive is present in the composition in an amount effective to provide a concentration of about 625 ppm to about
[00181] [00181] Suitable 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 (for example , tea polyphenols). The astringent additive is present in the composition in an amount effective to provide a concentration of about 10 ppm to about 5,000 ppm, when present in a consumer article, such as a beverage. FUNCTIONAL INGREDIENTS
[00182] [00182] The compositions provided in this document may also contain one or more functional ingredients, which provide a real or perceived health benefit to the composition. Functional ingredients include, but are not limited to, saponins, antioxidants, dietary fiber sources, fatty acids, vitamins, glucosamine, minerals, preservatives, hydrating agents, probiotics, prebiotics, weight control agents, osteoporosis control agents , phytoestrogens, long chain primary aliphatic saturated alcohols, phytosterols and their combinations. SAPONINA
[00183] [00183] In another embodiment, the functional ingredient is at least a saponin. As used herein, the at least one saponin may comprise a single saponin or a plurality of saponins as a functional ingredient for the composition provided herein. In general, according to the particular embodiments of this invention, at least one saponin is present in the composition in an amount sufficient to promote health and well-being.
[00184] [00184] Saponins are natural glycosidic plant products comprising an aglycone ring structure and one or more parts of sugar. The combination of the nonpolar aglycone and the water-soluble sugar part provides surfactant properties to the saponins, which allow them to form a foam when agitated in an aqueous solution.
[00185] [00185] Saponins are grouped based on several common properties. In particular, saponins are surfactants that exhibit hemolytic activity and form complexes with cholesterol. Although saponins share these properties, they are structurally diverse. The types of aglycone ring structures that form the ring structure in saponins can vary widely. Non-limiting examples of the types of aglycone ring structures in saponin, for use in particular embodiments of the invention, include steroids, triterpenoids and steroidal alkaloids. Non-limiting examples of specific aglycone ring structures for use in particular embodiments of the invention include sojasapogenol A, sojasapogenol B and sojasapogenol E. The number and type of sugar parts attached to the aglycone ring structure may also vary quite. Non-limiting examples of sugar parts for use in particular embodiments of the invention include the glucose, galactose, glucuronic acid, xylose, rhamnose and methylpentose parts. Non-limiting examples of specific saponins for use in particular embodiments of the invention include group A acetyl saponin, group B acetyl saponin and group E acetyl saponin.
[00186] [00186] Saponins can be found in a wide variety of plants and plant products and are especially prevalent in plant bark and tree bark, where they form a waxy protective coating. The various common sources of saponins include soybeans, which have approximately 5% saponin content in dry weight, the plants of soap (Saponaria), whose root was historically used as soap, as well as alfalfa, aloe, asparagus, grapes, chickpeas, yucca, and various other beans and weeds. Saponins can be obtained from these sources using extraction techniques well known to those skilled in the art. A description of conventional extraction techniques can be found in Ped. of Pat. No. 2005/0123662, the description of which is expressly incorporated by reference. ANTIOXIDANT
[00187] [00187] In other modalities, the functional ingredient is at least an antioxidant. As used herein, the at least one antioxidant may comprise a single antioxidant or a plurality of antioxidants as a functional ingredient for the compositions provided herein. In general, according to the particular embodiments of this invention, at least one antioxidant is present in the composition in an amount sufficient to promote health and well-being.
[00188] [00188] As used in this document, the "antioxidant" refers to any substance that inhibits, suppresses or reduces oxidative damage to cells and biomolecules. Without being bound by theory, antioxidants are believed to inhibit, suppress or reduce oxidative damage to cells or biomolecules by stabilizing free radicals before they can cause harmful reactions. As such, antioxidants can prevent or delay the onset of some degenerative diseases.
[00189] [00189] Examples of suitable antioxidants for the modalities of this invention include, but are not limited to, vitamins, vitamin cofactors, minerals, hormones, carotenoids, carotenoid terpenoids, non-carotenoid terpenoids, flavonoids, flavonoid polyphenols (e.g., bioflavonoids) , flavonols, flavones, phenols, polyphenols, phenol esters, polyphenol esters, non-flavonoid phenolics, isothiocyanates and their combinations. In some embodiments, the antioxidant is vitamin A, vitamin C, vitamin E, ubiquinone, mineral selenium, manganese, melatonin, -carotene, β-carotene, lycopene, lutein, zeantine, crypoxanthin, reservatol, eugenol, quercetin, catechin, gossypol, hesperetin, curcumin, ferulic acid, thymol, hydroxytyrosol, tumeric, thyme, olive oil, lipoic acid, glutatinone, gutamine, oxalic acid, tocopherol-derived compounds, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), ethylenediamine acid (EDTA), tert-butylhydroquinone, acetic acid, pectin, tocotrienol, tocopherol, coenzyme Q10, zeaxanthin, astaxanthin, canthaxanthin, saponins, limonoids, caempfedrol, myricetin, isorramnetin, proanthocyanidins, quercetin, tincetine, ruthinine, ruthinine, ruthinine, hesperetin, naringenin, erodictiol, flavan-3-ols (eg anthocyanidins), galocatechins, epicatechin and their gallate forms, epigallocatechin and their gallate forms (ECGC) teaflavine and its forms of gallate, tearubigins, isoflavone phytoestrogens, genistein, daidzein, glycitein, anitocyanines, cyanidins, delfinidine, malvidin, pelargonidine, peonidine, pethidine, ellagic acid, gallic acid, salicylic acid, its rosmarinic acid and its derivatives example, ferulic acid), chlorogenic acid, chicory acid, galotanins, elagitanins, antoxanthins, betacyanins and other vegetable pigments, silymarin, citric acid, lignan, antinutrients, bilirubin, uric acid, R--lipoic acid, N-acetylcysteine, emblicanine , apple extract, apple peel extract (applephenon), rooibos extract, red, rooibos extract, green, heart plant extract, red raspberry extract, green coffee antioxidant (GCA), aronia extract 20% , grape seed extract (VinOseed), cocoa extract, hops extract, hops extract, mangosteen extract, mangosteen bark extract, cranberry extract, pomegranate extract, bark extract pomegranate extract, pomegranate seed extract, heart plant extract, pomella pomegranate extract, cinnamon bark extract, grape bark extract, blueberry extract, pine bark extract, pycnogenol, elderberry extract, blackberry root, wolfberry extract (gogi), american blackberry extract, blueberry extract, blueberry leaf extract, raspberry extract, saffron extract, citrus bioflavonoids, blackcurrant, ginger, açaí powder, green coffee beans, green tea extract and phytic acid or their combinations. In alternative modalities, the antioxidant is a synthetic antioxidant, such as butylated hydroxytolune or butylated hydroxyanisole, for example. Other sources of antioxidants suitable for sports include, but are not limited to, fruits, vegetables, tea, cocoa, chocolate, spices, herbs, rice, meat from cattle, yeast, whole grains or cereal grains.
[00190] [00190] Particular antioxidants belong to the class of phytonutrients called polyphenols (also known as "polyphenols"), which are a group of chemicals found in plants, characterized by the presence of more than one phenol group per molecule. A variety of health benefits can be derived from polyphenols, including the prevention of cancer, heart disease and chronic inflammatory disease and improved mental strength and physical strength, for example. Suitable polyphenols for the modalities of this invention include catechins, proanthocyanidins, procyanidins, anthocyanins, quercerin, rutin, reservatrol, isoflavones, curcumin, punicalagin, elagitanin, hesperidin, naringin, flavonoids citric acids, chlorogenic acid, other similar materials and their combinations.
[00191] [00191] In other modalities, the antioxidant is a catechin, such as, for example, epigallocatechin gallate (EGCG). Suitable sources of catechins for the embodiments of this invention include, but are not limited to, green tea, white tea, black tea, oolong tea, chocolate, cocoa, red wine, grape seed, red grape skin, purple grape skin , red grape juice, red grape juice, cherries, pycnogenol and red apple peel.
[00192] [00192] In other modalities, the antioxidant is chosen among proanthocyanidins, procyanidins or their combinations. Suitable sources of proanthocyanidins and procyanidins for the embodiments of this invention include, but are not limited to, red grapes, purple grapes, cocoa, chocolate, grape seeds, red wine, cocoa beans, cranberry, apple peel, plum, blueberry , blackcurrant, aronia, green tea, sorghum, cinnamon, barley, purple beans, carioca beans, hops, almonds, hazelnuts, pecans, pistachios, pycnogenol and colorful wild fruits.
[00193] [00193] In other modalities, the antioxidant is an anthocyanin. Suitable sources of anthocyanins for the embodiments of this invention include, but are not limited to, red berries, blueberries, bilberry, bilberry, raspberry, cherry, pomegranate, strawberry, elderberry, aronia, red grape skin, grape skin purple, grape seed, red wine, black currant, currant, cocoa, plum, apple peel, peach, red pear, red cabbage, red onion, blood orange and American blackberries.
[00194] [00194] In other modalities, the antioxidant is chosen from quercetin, rutin or their combinations. Suitable sources of quercetin and rutin for the modalities of this invention include, but are not limited to, red apples, onions, cabbage, swamp blueberry, cranberry, aronia, cranberry, blackberry, blueberry, strawberry, raspberry, currant, green tea, black tea, plum, apricot, parsley, leek, broccoli, chili pepper, wild fruit wine and ginkgo.
[00195] [00195] In other modalities, the antioxidant is reservatrol. Suitable sources of reservatrol for the embodiments of this invention include, but are not limited to, red grapes, peanuts, cranberry, blueberry, blueberry (bilberry), blackberry, Japanese Itadori tea and red wine.
[00196] [00196] In other modalities, the antioxidant is an isoflavone. Suitable sources of isoflavones for the embodiments of this invention include, but are not limited to, soy beans,
[00197] [00197] In other modalities, the antioxidant is curcumin. Suitable sources of curcumin for the embodiments of this invention include, but are not limited to, turmeric and mustard.
[00198] [00198] In other modalities, the antioxidant is chosen from punicalagin, elagitanin or their combinations. Suitable sources of punicalagin and elagitanin for the embodiments of this invention include, but are not limited to, pomegranate, raspberry, strawberry, walnut and red wine aged in oak.
[00199] [00199] In other modalities, the antioxidant is a citrus flavonoid, such as hesperidin or naringin. Suitable sources of citrus flavonoids, such as hesperidin or naringin, for the embodiments of this invention include, but are not limited to, oranges, grapefruits and citrus juices.
[00200] [00200] In other modalities, the antioxidant is chlorogenic acid. Suitable sources of chlorogenic acid for the embodiments of this invention include, but are not limited to, green coffee, yerba mate, red wine, grape seed, red grape skin, purple grape skin, red grape juice, juice purple grape, apple juice, cranberry, pomegranate, blueberry, strawberry, sunflower, Echinacea, pycnogenol and apple peel. DIETARY FIBER
[00201] [00201] In another embodiment, the functional ingredient is at least a source of dietary fiber. As used in this document, the at least one source of dietary fiber may comprise a single source of dietary fiber or a plurality of sources of dietary fiber as a functional ingredient for the compositions provided herein. In general, according to the particular embodiments of this invention, at least one source of dietary fiber is present in the composition in an amount sufficient to promote health and well-being.
[00202] [00202] Several polymeric carbohydrates having significantly different structures both in composition and bonds fit the definition of dietary fiber. Such compounds are well known to those skilled in the art, whose non-limiting examples include non-starch polysaccharides, lignin, cellulose, methylcellulose, hemicelluloses, β-glucans, pectins, gums, mucilage, waxes, waxes inulins, oligosaccharides, fructo-oligosaccharides, cyclodextrins, chitins and their combinations.
[00203] [00203] Polysaccharides are complex carbohydrates, composed of monosaccharides joined by glycosidic bonds. Non-starch polysaccharides are linked with β bonds, which humans are unable to digest due to an absence of an enzyme to break β bonds. Conversely, digestible starch polysaccharides, in general, comprise α (1-4) bonds.
[00204] [00204] Lignin is a large, highly branched and cross-linked polymer, based on oxygenated phenylpropane units. Cellulose is a linear polymer of glucose molecules joined by a β (1-4) bond, which mammalian amylases are unable to hydrolyze. Methylcellulose is a methyl ester of cellulose that is often used in foodstuffs as a thickener and emulsifier. It is available commercially (for example, Citrucel from GlaxoSmithKline, Celevac from Shire Pharmaceuticals). Hemicelluloses are highly branched polymers that consist mainly of glucuron- and 4-O-methylglucuroxylans. Β-glucans are mixed-link polymers (1-3), (1-4) β-D-glucose, found mainly in cereals, such as oats and barley. Pectins, like beta pectin, are a group of polysaccharides composed mainly of D-galacturonic acid, which is methoxylated to varying degrees.
[00205] [00205] Gums and mucilages represent a wide array of different branched structures. Guar gum, derived from the ground endosperm of guar seed, is a galactomannan. Guar gum is commercially available (eg Benefiber from Novartis AG). Other gums, such as gum arabic and pectins, still have different structures. Still other gums include xanthan gum, gellan gum, tara gum, psyllium husk gum and locust bean gum.
[00206] [00206] Waxes are esters of ethylene glycol and two fatty acids, in general, occurring as a hydrophobic liquid that is insoluble in water.
[00207] [00207] Inulins comprise naturally occurring oligosaccharides belonging to a class of carbohydrates known as fructans. In general, they are comprised of fructose units joined by β (2-1) glycosidic bonds with a glucose terminal unit. Oligosaccharides are polymers of saccharides that typically contain three to six component sugars. They, in general, are found linked by O or N to the side chains of compatible amino acids, in proteins, or to lipid molecules. Fructo-oligosaccharides are oligosaccharides that consist of short chains of fructose molecules.
[00208] [00208] Food sources of dietary fiber include, but are not limited to, grains, legumes, fruits and vegetables. The grains that provide dietary fiber include, but are not limited to, oats, rye, barley and wheat. Vegetables that provide fiber include, but are not limited to, peas and beans, such as soybeans. Fruits and vegetables that provide a source of fiber include, but are not limited to, apples, oranges, pears, bananas, cherries, tomatoes, green beans, broccoli, cauliflower, carrots, potatoes and celery. Vegetable foods such as bran, nuts and seeds (like flax seeds) are also sources of dietary fiber. The parts of plants that provide dietary fiber include, but are not limited to, stems, roots, leaves, seeds, pulp and bark.
[00209] [00209] Although dietary fiber, in general, is derived from vegetable sources, non-digestible animal products, such as chitins, are also classified as dietary fiber. Chitin is a polysaccharide composed of acetylglycosamine units joined by β (1-4) bonds, similar to cellulose bonds.
[00210] [00210] Sources of dietary fiber are often divided into categories of soluble and insoluble fiber based on their solubility in water. Both soluble and insoluble fibers are found in plant foods in varying degrees, depending on the characteristics of the plant. Although insoluble in water, insoluble fiber has passive hydrophilic properties that help to increase volume, soften stools and decrease the transit time of faecal solids through the intestinal tract.
[00211] [00211] Unlike the insoluble fiber, the soluble fiber quickly dissolves in water. Soluble fiber undergoes active metabolic processing through fermentation in the colon, increasing the colon's microflora and thus increasing the mass of faecal solids. The fermentation of fibers by colon bacteria also produces products with significant health benefits. For example, fermentation of pasta produces gases and short-chain fatty acids. Acids produced during fermentation include butyric, acetic, propionic and valeric acids that have several beneficial properties, such as stabilizing blood glucose levels by acting on the release of pancreatic insulin and providing liver control by glycogen degradation. In addition, fiber fermentation can reduce atherosclerosis by decreasing cholesterol synthesis by the liver and reducing LDL and triglyceride levels in the blood. The acids produced during fermentation lower the pH of the colon, thus protecting the colon lining from the formation of cancerous polyps. The lower pH of the colon also increases mineral absorption, improves the barrier properties of the colon's mucous layer and inhibits inflammatory and adhesion irritants. The fermentation of fibers can also benefit the immune system, stimulating the production of T helper cells, antibodies, leukocytes, splenocytes, cytokinins and lymphocytes. FATTY ACID
[00212] [00212] In other embodiments, the functional ingredient is at least one fatty acid. As used in this document, the at least one fatty acid can be a single fatty acid or a plurality of fatty acids as a functional ingredient for the compositions provided in this document. In general, according to the particular embodiments of this invention, at least one fatty acid is present in the composition in an amount sufficient to promote health and well-being.
[00213] [00213] As used herein, "fatty acid" refers to any straight-chain monocarboxylic acid and includes saturated fatty acids, unsaturated fatty acids, long-chain fatty acids, medium-chain fatty acids, short-chain fatty acids, fatty acid precursors (including omega-9 fatty acid precursors) and esterified fatty acids. As used herein, a "long-chain polyunsaturated fatty acid" refers to any polyunsaturated carboxylic acid or organic acid with a long aliphatic end. As used herein, an "omega-3 fatty acid" refers to any polyunsaturated fatty acid having a first double bond as the third carbon-carbon bond on the terminal methyl end of its carbon chain. In particular embodiments, the omega-3 fatty acid may comprise a long-chain omega-3 fatty acid. As used herein, an "omega-6 fatty acid" refers to any polyunsaturated fatty acid having a first double bond as the sixth carbon-carbon bond at the terminal methyl end of its carbon chain.
[00214] [00214] Suitable omega-3 fatty acids, for use in the modalities of the present invention, can be derived from algae, fish, animals, plants or their combinations, for example. Examples of suitable omega-3 fatty acids include, but are not limited to, linolenic acid, alpha-linolenic acid, eicosapentaenoic acid, docosahexaenoic acid, stearidonic acid, eicosatetraenoic acid and combinations thereof. In other embodiments, suitable omega-3 fatty acids can be provided in fish oils (for example, shad oil, tuna oil, salmon oil, bonito oil and cod oil), omega-3 microalgae oils or their combinations. In particular embodiments, suitable omega-3 fatty acids can be derived from commercially available omega-3 fatty acid oils, such as Microalgae DHA oil (from Martek, Columbia, MD), OmegaPure (from Omega Protein, Houston, TX) , Marinol C- 38 (from Lipid Nutrition, Channahon, IL), Bonito oil and MEG-3 (from Ocean Nutrition, Dartmouth, NS), Evogel (from Symrise, Holzminden, Germany), Marine Oil, from tuna or salmon (from Arista Wilton, CT), OmegaSource 2000, Marine Oil, from yellowtail, and Marine Oil, from cod (from OmegaSource, RTP, NC).
[00215] [00215] Suitable omega-6 fatty acids include, but are not limited to, linoleic acid, gamma-linolenic acid, dihomo-gamma-linolenic acid, arachidonic acid, eicosadienoic acid, docosadienoic acid, adrenaline acid, docosapentaenoic acid and their combinations.
[00216] [00216] The esterified fatty acids suitable for the embodiments of the present invention may include, but are not limited to, omega-3 and / or omega-6 fatty acids containing monoacylglycerols, omega-3 and / or omega-6 fatty acids containing diacylglycerols or omega-3 and / or omega-6 fatty acids containing triacylglycerols and their combinations. VITAMINS
[00217] [00217] In other modalities, the functional ingredient is at least one vitamin.
[00218] [00218] As used in this document, the at least one vitamin can be a single vitamin or a plurality of vitamins as a functional ingredient for the compositions provided in this document. In general, according to other embodiments of this invention, at least one vitamin is present in the composition in an amount sufficient to promote health and well-being.
[00219] [00219] Vitamins are organic compounds that the human body needs in small amounts for normal functioning. The body uses vitamins without breaking them down, unlike other nutrients, such as carbohydrates and proteins. To date, thirteen vitamins have been recognized and one or more can be used in the compositions contained in this document. Suitable vitamins include vitamin A, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6, vitamin B7, vitamin B9, vitamin B12 and vitamin C. Many of the vitamins also have alternative chemical names, whose non-limiting examples are: Vitamin A (Retinol),
[00220] [00220] Several other compounds have been classified as vitamins by some authorities. These compounds may be called pseudovitamins and include, but are not limited to, compounds such as ubiquinone (coenzyme Q10), pangamic acid, dimethylglycine, taestril, tonsillin, flavonoids, para-aminobenzoic acid, adenine, adenylic acid and s-methylmethionine. As used in this document, the term vitamin includes pseudovitamins.
[00221] [00221] In other modalities, the vitamin is a fat-soluble vitamin chosen from vitamin A, D, E, K and their combinations.
[00222] [00222] In other modalities, the vitamin is a water-soluble vitamin chosen from vitamin B1, vitamin B2, vitamin B3, vitamin B6, vitamin B12, folic acid, biotin, pantothenic acid, vitamin C and their combinations. GLYCOSAMINE
[00223] [00223] In other modalities, the functional ingredient is glucosamine.
[00224] [00224] In general, according to other modalities of this invention, glucosamine is present in the compositions in an amount sufficient to promote health and well-being.
[00225] [00225] Glycosamine, also called chitosamine, is an amino sugar that is believed to be an important precursor in the biochemical synthesis of glycosylated proteins and lipids. D-glucosamine occurs naturally in cartilage, in the form of glucosamine-6-phosphate, which is synthesized from fructose-6-phosphate and glutamine. However, glucosamine is also available in other forms, the non-limiting examples of which include glucosamine hydrochloride, glucosamine sulfate, N-acetyl glucosamine or any other forms of salt or combinations thereof. Glycosamine can be obtained by acid hydrolysis of the lobsters, crabs, shrimp or pitus shells, using methods well known to those skilled in the art. In a particular embodiment, glucosamine can be derived from fungal biomass containing chitin, as described in U.S. Patent Publication No. 2006/0172392.
[00226] [00226] The compositions may further comprise chondroitin sulfate. MINERALS
[00227] [00227] In certain embodiments, the functional ingredient is at least one mineral.
[00228] [00228] As used in this document, the at least one mineral can be a single mineral or a plurality of minerals as a functional ingredient for the compositions provided in this document. In general, according to the particular embodiments of this invention, at least one mineral is present in the composition in an amount sufficient to promote health and well-being.
[00229] [00229] Minerals, according to the teachings of this invention, comprise inorganic chemical elements required by living organisms. Minerals are composed of a wide range of compositions (for example, elements, simple salts and complex silicates) and also vary widely in the crystalline structure. They can occur naturally in food and drinks, can be added as a supplement, or can be consumed or administered separately from food or drinks.
[00230] [00230] Minerals can be categorized as important minerals, which are needed in relatively large amounts, or residual minerals, which are needed in relatively small amounts. Important minerals, in general, are needed in amounts greater than or equal to about 100 mg per day and residual minerals are those which are needed in amounts less than about 100 mg per day.
[00231] [00231] In the particular embodiments of this invention, the mineral is chosen from important minerals, residual minerals or their combinations. Non-limiting examples of important minerals include calcium, chlorine, magnesium, phosphorus, potassium, sodium and sulfur. Non-limiting examples of residual minerals include chromium, cobalt, copper, fluorine, iron, manganese, molybdenum, selenium, zinc and iodine. Although iodine is generally classified as a residual mineral, it is needed in larger quantities than other residual minerals and is often categorized as an important mineral.
[00232] [00232] In other particular embodiments of this invention, the mineral is a residual mineral, considered to be necessary for human nutrition, whose non-limiting examples include bismuth, boron, lithium, nickel, rubidium, silicon, strontium , tellurium, tin, titanium, tungsten and vanadium.
[00233] [00233] The minerals included in this document can be in any form known to those skilled in the art. For example, in one modality, minerals can be in their ionic form, having a positive or negative charge. In another modality, minerals can be in their molecular form. For example, sulfur and phosphorus are often found naturally as sulphates, sulphides and phosphates. CONSERVATIVES
[00234] [00234] In other embodiments, the functional ingredient is at least a preservative.
[00235] [00235] As used in this document, the at least one preservative can be a single preservative or a plurality of preservatives as a functional ingredient for the compositions provided in this document. In general, according to the particular embodiments of this invention, at least one preservative is present in the composition in an amount sufficient to promote health and well-being.
[00236] [00236] In other embodiments of this invention, the preservative is chosen from antimicrobials, antioxidants, anti-enzymes or their combinations. Non-limiting examples of antimicrobials include sulfites, propionates, benzoates, sorbates, nitrates, nitrites, bacteriocins, salts, sugars, acetic acid, dimethyl dicarbonate (DMDC), ethanol and ozone.
[00237] [00237] According to another modality, the preservative is a sulfite. Sulfites include, but are not limited to, sulfur dioxide, sodium bisulfite and potassium hydrogen sulfite.
[00238] [00238] According to another modality, the preservative is a propionate. Propionates include, but are not limited to, propionic acid, calcium propionate and sodium propionate.
[00239] [00239] According to another modality, the preservative is a benzoate. Benzoates include, but are not limited to, sodium benzoate and benzoic acid.
[00240] [00240] In another embodiment, the preservative is a sorbate. Sorbates include, but are not limited to, potassium sorbate, sodium sorbate, calcium sorbate and sorbic acid.
[00241] [00241] In another embodiment, the preservative is a nitrate and / or nitrite. Nitrates and nitrites include, but are not limited to, sodium nitrate and sodium nitrite.
[00242] [00242] In another embodiment, the at least one preservative is a bacteriocin, such as, for example, nisin.
[00243] [00243] In another modality, the preservative is ethanol.
[00244] [00244] In yet another modality, the preservative is ozone.
[00245] [00245] Non-limiting examples of suitable anti-enzymes, for use as preservatives in the particular embodiments of the invention, include ascorbic acid, citric acid and metal chelating agents, such as ethylene diaminetetraacetic acid (EDTA). HYDRATION AGENTS
[00246] [00246] In other embodiments, the functional ingredient is at least a hydrating agent.
[00247] [00247] As used herein, the at least one hydrating agent can be a single hydrating agent or a plurality of hydrating agents as a functional ingredient for the compositions provided in this document. In general, according to other embodiments of this invention, the at least one hydrating agent is present in the composition in an amount sufficient to promote health and well-being.
[00248] [00248] Hydration products help the body to replace fluids that are lost through excretion. For example, the liquid is lost as sweat to regulate body temperature, as urine to excrete waste substances and as water vapor to exchange gases in the lungs. Fluid loss can also occur due to a wide range of external causes, whose non-limiting examples include physical activity, exposure to dry air, diarrhea, vomiting, hyperthermia, shock, blood loss and hypotension . Diseases that cause fluid loss include diabetes, cholera, gastroenteritis, shigellosis and yellow fever. The forms of malnutrition that cause fluid loss include excessive alcohol consumption, electrolyte imbalance, fasting and rapid weight loss.
[00249] [00249] In another modality, the hydration product is a composition that helps the body to replace the fluids that are lost during exercise. Therefore, in a particular embodiment, the hydration product is an electrolyte, the non-limiting examples of which include sodium, potassium, calcium, magnesium, chloride, phosphate, bicarbonate and combinations thereof. Electrolytes suitable for use in the particular embodiments of this invention are also described in U.S. Patent No. 5,681,569, the description of which is expressly incorporated herein by reference. In particular modalities, electrolytes are obtained from their corresponding water-soluble salts. Non-limiting examples of salts for use in particular embodiments include chlorides, carbonates, sulfates, acetates, bicarbonates, citrates, phosphates, hydrogen phosphates, tartrates, sorbates, citrates, benzoates or their combinations. In other modalities, electrolytes are provided by juice, fruit extracts, plant extracts, tea or tea extracts.
[00250] [00250] In another modality, the hydration product is a carbohydrate to supplement the energy stores burned by the muscles. Carbohydrates suitable for use in the embodiments are described in U.S. Patent Numbers 4,312,856, 4,853,237, 5,681,569 and 6,989,171, the descriptions of which are expressly incorporated herein by reference. Non-limiting examples of suitable carbohydrates include monosaccharides, disaccharides, oligosaccharides, complex polysaccharides or combinations thereof. Non-limiting examples of suitable types of monosaccharides for use in the particular embodiments include trioses, tetroses, pentoses, hexoses, heptoses, octoses and ninoses. Non-limiting examples of specific types of suitable monosaccharides include glyceraldehyde, dihydroxyacetone, erythrose, threose, erythrulose, arabinose, lixose, ribose, xylose, ribulose, xylulose, alose, altrose, galactose, glucose, sugar, idose, mannose, thalose, fructose, psychosis, sorbose, tagatose, mano-heptulose, silk-heltulose, octolose and sialose. Non-limiting examples of suitable disaccharides include sucrose, lactose and maltose. Non-limiting examples of suitable oligosaccharides include sucrose, maltotriose and maltodextrin. In other modalities, carbohydrates are provided by a corn syrup, beet sugar, cane sugar, juice or tea.
[00251] [00251] In another modality, hydration is a flavanol that provides cellular rehydration. Flavanols are a class of natural substances present in plants and, in general, comprise a molecular structure of 2-phenylbenzopyroone linked to one or more chemical parts. Non-limiting examples of suitable flavanols for use in other embodiments of this invention include catechin, epicatechin, galocatechin, epigallocatechin, epicatechin gallate, epigallocatechin 3-gallate, teaflavine, teaflavine 3-gallate , teaflavine 3'-gallate, teaflavine 3'-gallate, tearubigin or their combinations. The various common sources of flavanols include tea plants, fruits, vegetables and flowers. In other modalities, flavanol is extracted from green tea.
[00252] [00252] In another modality, the hydration product is a glycerol solution to increase resistance to exercise. Ingestion of a solution containing glycerol has been shown to provide beneficial physiological effects, such as expanded blood volume, lower heart rate and lower rectal temperature. PROBIOTICS / PREBIOTICS
[00253] [00253] In other modalities, the functional ingredient is chosen from at least one probiotic, prebiotic and its combination.
[00254] [00254] As used in this document, the at least one probiotic or prebiotic can be a single probiotic or prebiotic or a plurality of probiotics or prebiotics as a functional ingredient for the compositions provided in this document. In general, according to other embodiments of this invention, the at least one probiotic, prebiotic or combination thereof is present in the composition in an amount sufficient to promote health and well-being.
[00255] [00255] Probiotics, according to the teachings of the modalities of this document, comprise microorganisms that benefit health when consumed in an effective amount. Desirably, probiotics beneficially affect the human body's naturally occurring gastrointestinal microflora and confer health benefits in addition to nutrition. Probiotics can include, without limitation, bacteria, yeasts and fungi.
[00256] [00256] Prebiotics, according to the teachings of this invention, are compositions that promote the growth of beneficial bacteria in the intestines. Prebiotic substances can be consumed by a relevant probiotic or otherwise help to keep the relevant probiotic alive or stimulate its growth. When consumed in an effective amount, prebiotics also beneficially affect the gastrointestinal microflora that occurs naturally in the human body and thus confer health benefits in addition to just nutrition. Prebiotic foods enter the colon and serve as a substrate for endogenous bacteria, thereby indirectly providing energy, metabolic substrates and essential micronutrients to the host. The body's digestion and absorption of prebiotic foods depends on bacterial metabolic activity, which saves energy for the host of nutrients that have escaped digestion and absorption in the small intestine.
[00257] [00257] According to another modality, the probiotic is a beneficial microorganism that beneficially affects the naturally occurring gastrointestinal microflora of the human body and provides health benefits, in addition to nutrition. Examples of probiotics include, but are not limited to, bacteria of the genus Lactobacilli, Bifidobacteria, Streptococci or their combinations, which confer beneficial effects on humans.
[00258] [00258] In other modalities, at least one probiotic is chosen from the genus Lactobacilli. Lactobacilli (i.e., bacteria of the genus Lactobacillus, hereinafter "L.") have been used for several hundred years as a food preservative and to promote human health. Non-limiting examples of Lactobacilli species found in the human intestinal tract include L. acidophilus, L. casei, L. fermentum, L. saliva roes, L. brevis, L. leichmannii, L. plantarum, L. cellobiosus, L. reuteri , L. rhamnosus, L. GG, L. bulgaricus and L. thermophilus.
[00259] [00259] According to other modalities, the probiotic is chosen from the genus. It is also known that Bifidobacteria have a beneficial influence on human health, producing short-chain fatty acids (for example, acetic, propionic and butyric acids), lactic and formic acids as a result of carbohydrate metabolism. Non-limiting species of Bifidobacteria found in the human gastrointestinal tract include B. angulatum, B. animalis, B. asteroides, B. bifidum, B. boum, B. breve, B. catenulatum, B.
[00260] [00260] According to another modality, the probiotic is chosen from the genus Streptococcus. Streptococcus thermophilus is a facultative gram-positive anaerobic, which is classified as a lactic acid bacterium and commonly found in milk and dairy products. S. thermophilus is used in the production of yogurt. The other non-limiting probiotic species of this bacterium include Streptococcus salivarus and Streptococcus cremoris.
[00261] [00261] Probiotics that can be used according to the modalities of this document are well known to those skilled in the art. Non-limiting examples of foodstuffs comprising probiotics include yogurt, sauerkraut, kefir, kimchi, fermented vegetables and other foodstuffs that contain a microbial element that beneficially affects the host animal, improving intestinal micro-balance.
[00262] [00262] Prebiotics, according to the modalities of this document, include, without limitation, mucopolysaccharides, oligosaccharides, polysaccharides, amino acids, vitamins, nutrient precursors, proteins and their combinations.
[00263] [00263] According to other modalities, the prebiotic is chosen from dietary fibers, including, without limitation, polysaccharides and oligosaccharides. These compounds have the ability to increase the number of probiotics, which leads to the benefits conferred by probiotics. Non-limiting examples of oligosaccharides that are categorized as prebiotics according to other modalities include fructo-oligosaccharides, inulins, isomalto-oligosaccharides, lactylol, lactosaccharose, lactulose, pyrodextrins, soy oligosaccharides, transgalacto- oligosaccharides and xylooligosaccharides.
[00264] [00264] According to other modalities, the prebiotic is an amino acid. Although several known prebiotics decompose to provide carbohydrates for probiotics, some probiotics also require amino acids for nutrition.
[00265] [00265] Prebiotics are found naturally in a variety of foods, including, without limitation, bananas, cherries, asparagus, garlic, wheat, oats, barley (and other whole grains), flaxseed, tomatoes, Jerusalem artichoke, onions and chicory, greens (eg, dandelion greens, spinach greens, kale greens, chard, cabbage, mustard, turnip greens ) and legumes (eg lentils, kidney beans, chickpeas, sea beans, white beans, black beans). WEIGHT CONTROL AGENTS
[00266] [00266] In other embodiments, the functional ingredient is at least a weight control agent.
[00267] [00267] As used in this document, the at least one weight control agent can be a single weight control agent or a plurality of weight control agents as a functional ingredient for the compositions provided in this document. In general, according to other modalities, at least one weight control agent is present in the composition in an amount sufficient to promote health and well-being.
[00268] [00268] As used in this document, "a weight control agent" includes an appetite suppressant and / or a thermogenesis agent. As used in this document, the expressions "appetite suppressant", "appetite satiety compositions", "satiety agents" and
[00269] [00269] Suitable weight control agents include macronutrients selected from the group consisting of proteins, carbohydrates, dietary fats and their combinations. The consumption of proteins, carbohydrates and dietary fats stimulates the release of peptides, with appetite suppressant effects. For example, the consumption of dietary proteins and fats stimulates the release of the intestinal hormone cholecystokinin (CCK), while the consumption of carbohydrates and dietary fats stimulates the release of glucagon-like peptide 1 (GLP-1).
[00270] [00270] Suitable macronutrient weight control agents also include carbohydrates. Carbohydrates, in general, comprise sugars, starches, cellulose and gums that the body converts into glucose for energy. Carbohydrates are often classified into two categories, digestible carbohydrates (for example, monosaccharides, disaccharides and starch) and non-digestible carbohydrates (for example, dietary fiber). Studies have shown that non-digestible carbohydrates and complex polymer carbohydrates with reduced absorption and digestibility in the small intestine stimulate the physiological responses that inhibit food consumption. Therefore, the carbohydrates incorporated in this document desirably comprise non-digestible carbohydrates or carbohydrates with reduced digestibility. Non-limiting examples of such carbohydrates include polydextrose; inulin; polyols derived from monosaccharides, such as erythritol, mannitol, xylitol and sorbitol; alcohols derived from disaccharides, such as isomalt, lactitol and maltitol; and hydrogenated starch hydrolysates. Carbohydrates are described in more detail in this document below.
[00271] [00271] In another embodiment, the weight control agent is a fat. Dietary fats are lipids comprising combinations of saturated and unsaturated fatty acids. It has been shown that polyunsaturated fatty acids have a higher satiating power than monounsaturated fatty acids. Therefore, the dietary fats included in this document desirably comprise polyunsaturated fatty acids, the non-limiting examples of which include triacylglycerols.
[00272] [00272] In another embodiment, weight control agents are an herbal extract. Extracts from various types of plants have been identified as having appetite suppressing properties. Non-limiting examples of plants whose extracts have appetite suppressing properties include plants of the genus Hoodia, Trichocaulon, Caralluma, Stapelia, Orbea, Asclepias and Camelia. The other modalities include extracts derived from Gymnema Sylvestre, Kola Nut, Citrus Aurantium, Yerba Mate, Griffonia Simplicifolia, Guarana, Myrrh, Guggul Lipid and blackcurrant seed oil.
[00273] [00273] Herbal extracts can be prepared from any type of plant material or plant biomass. Non-limiting examples of plant material and biomass include stems, roots, leaves, dry powder obtained from plant material and dry sap or sap. Herbal extracts, in general, are prepared by extracting the sap from the plant and then drying the sap by spraying. Alternatively, solvent extraction procedures can be employed. After the initial extraction, it may be desirable to further fractionate the initial extract (for example, by column chromatography), to obtain an herbal extract with increased activity. Such techniques are well known to those skilled in the art.
[00274] [00274] In another embodiment, the herbal extract is derived from a plant of the genus Hoodia, whose species include H. alstonii, H. currorii, H. dregei, H. flava, H. gordonii, H. jutatae, H. mossamedensis , H officinalis, H. parviflorai, H. pedicellata, H. pilifera, H. ruschii and H. triebneri. Hoodia plants are stem succulents, native to southern Africa. A Hoodia sterol glycoside, known as P57, is believed to be responsible for the appetite suppressant effect of Hoodia species.
[00275] [00275] In another particular embodiment, the herbal extract is derived from a plant of the genus Caralluma, whose species include C. indica, C. fimbriata, C. attenuate, C. tuberculata, C. edulis, C. adscendens, C. stalagmifera, C. umbellate, C. penicillata, C. russeliana, C. retrospicens, C. Arabica and C. lasiantha. Carralluma plants belong to the same Subfamily as Hoodia, Asclepiadaceae. Caralluma are small, upright and succulent plants, native to India, with medicinal properties, such as appetite suppression, which, in general, are attributed to glycosides belonging to the pregnano group of glycosides, whose non-limiting examples include caratuberside A, caratuberside B, bouceroside I, bouceroside II, bouceroside III, bouceroside IV, bouceroside V, bouceroside VI, bouceroside VII, bouceroside VIII, bouceroside IX and bouceroside X.
[00276] [00276] In another modality, at least one herbal extract is derived from a plant of the genus Trichocaulon. Trichocaulon plants are succulents that, in general, are native to southern Africa, similar to Hoodia, and include the species T. piliferum and T. officinale.
[00277] [00277] In another modality, the herbal extract is derived from a plant of the genus Stapelia or Orbea, whose species include S. gigantean and O. variegate, respectively. Both Stapelia and Orbea plants belong to the same Subfamily as Hoodia, Asclepiadaceae. Not wishing to be bound by any theory, compounds that exhibit appetite suppressing activity are believed to be saponins, such as pregnanos glycosides, which include stavarosides A, B, C, D, E, F, G, H, I, J and K.
[00278] [00278] In another modality, the herbal extract is derived from a plant of the genus Asclepias. Asclepias plants also belong to the Asclepiadaceae plant family. Non-limiting examples of Asclepias plants include A. incarnate, A. curassayica, A. syriaca and A. tuberose. Not wishing to be bound by any theory, it is believed that the extracts comprise steroidal compounds, such as pregnanes glycosides and pregnane aglycone, having appetite suppressing effects.
[00279] [00279] In a particular embodiment, the weight control agent is an exogenous hormone that has a weight control effect. Non-limiting examples of such hormones include CCK, YY peptide, ghrelin, bombesin and gastrin releasing peptide (GRP), enterostatin, apolipoprotein A-IV, GLP-1, amylin, somastatin and leptin.
[00280] [00280] In another embodiment, the weight control agent is a pharmaceutical drug. Non-limiting examples include fentenime, diethylpropion, phendimetrazine, sibutramine, rimonabant, oxintomodulin, floxetine hydrochloride, ephedrine, phenethylamine or other stimulants. OSTEOPOROSIS CONTROL AGENTS
[00281] [00281] In other embodiments, the functional ingredient is at least an osteoporosis control agent.
[00282] [00282] As used in this document, the at least one osteoporosis control agent can be a single osteoporosis control agent or a plurality of osteoporosis control agents as a functional ingredient for the compositions provided in this document. In general, according to some embodiments of this invention, the at least one osteoporosis control agent is present in the composition in an amount sufficient to promote health and well-being.
[00283] [00283] Osteoporosis is a skeletal disorder of compromised bone resistance, resulting in an increased risk of bone fracture. In general, osteoporosis is characterized by a reduction in bone mineral density (BMD), disruption of bone microarchitecture and changes in the amount and variety of non-collagen proteins in bone.
[00284] [00284] In some embodiments, the osteoporosis control agent is at least a source of calcium. According to a particular embodiment, the calcium source is any compound containing calcium, including salt complexes, solubilized species and other forms of calcium. Non-limiting examples of calcium sources include calcium forming an amino acid chelate, calcium carbonate, calcium oxide, calcium hydroxide, calcium sulfate, calcium chloride, calcium phosphate, hydrogen phosphate calcium, calcium dihydrogen phosphate, calcium citrate, calcium malate, calcium malate citrate, calcium gluconate, calcium tartrate, calcium lactate, its solubilized species and their combinations.
[00285] [00285] According to another modality, the osteoporosis control agent is a source of magnesium. The source of magnesium is any compound containing magnesium, including salt complexes, solubilized species and other forms of magnesium. Non-limiting examples of magnesium sources include magnesium chloride, magnesium citrate, magnesium gluceptate, magnesium gluconate, magnesium lactate, magnesium hydroxide, magnesium picolate, magnesium sulfate, its solubilized species and mixtures. In another particular embodiment, the magnesium source comprises a magnesium forming chelate with amino acid or forming chelate with creatine.
[00286] [00286] In other modalities, the osteoporosis agent is chosen from vitamins D, C, K, its precursors and / or beta-carotene and their combinations.
[00287] [00287] Several plants and plant extracts have also been identified as being effective in preventing and treating osteoporosis. Not wishing to be bound by any theory, it is believed that plants and plant extracts stimulate bone morphogenic proteins and / or inhibit bone resorption, thus stimulating bone regeneration and resistance. Non-limiting examples of suitable plants and plant extracts as osteoporosis control agents include species of the genus Taraxacum and Amelanchier, as disclosed in US Patent Publication No. 2005/0106215, and species of the genus Lindera, Artemisia, Acorus , Carthamus, Carum, Cnidium, Curcuma, Cyperus, Juniperus, Prunus, Iris, Cichorium, Dodonaea, Epimedium, Erigonoum, Soy, Mentha, Ocimum, thymus, Tanacetum, Plantago, Mint, Bixa, Vitis, Rosemarinus, Rhus and Anethum, according to disclosed in US Patent Publication No. 2005/0079232. PHYTOESTROGEN
[00288] [00288] In other modalities, the functional ingredient is at least a phytoestrogen.
[00289] [00289] As used in this document, the at least one phytoestrogen can be a single phytoestrogen or a plurality of phytoestrogens as a functional ingredient for the compositions provided in this document. In general, according to other embodiments of this invention, at least one phytoestrogen is present in the composition in an amount sufficient to promote health and well-being.
[00290] [00290] Phytoestrogens are compounds found in plants that can typically be released into the human body by eating the plants or parts of plants that contain phytoestrogens. As used in this document, "phytoestrogen" refers to any substance that, when introduced into the body, causes an effect similar to estrogen to any degree. For example, a phytoestrogen can bind to estrogen receptors in the body and have a small effect similar to estrogen.
[00291] [00291] Examples of suitable phytoestrogens for the modalities of this invention include, but are not limited to, isoflavones, stilbenes, lignans, resorclic acid lactones, coumestanes, cumestroI, equol and combinations thereof. Suitable sources of phytoestrogens include, but are not limited to, whole grains, cereals, fibers, fruits, vegetables, St. Kitts, agave root, black currant, blackthorn, chastity trees, grape -montes, chinese angelica root, devil's root, fake root- unicorn, ginseng root, tasneirinha herb, licorice, santiago herb, dandelion herb, peony root, raspberry leaves, plants of the family of roses, sage leaves, parsley root, saw palm fruits, wild yam root, carpenter herb flowers,
[00292] [00292] Isoflavones belong to the group of phytonutrients called polyphenols. In general, polyphenols (also known as "polyphenols") are a group of chemicals found in plants, characterized by the presence of more than one phenol group per molecule.
[00293] [00293] Suitable phytoestrogen isoflavones, according to the modalities of this invention, include genistein, daidzein, glycitein, biocanine A, formononetin, their respective naturally occurring glycosides and glycoside conjugates, matairesinol, secaisolariciresinol , enterolactone, enterodiol, textured vegetable protein and their combinations.
[00294] [00294] Suitable sources of isoflavones for the embodiments of this invention include, but are not limited to, soy, soy products, vegetables, alfalfa sprouts, chickpeas, peanuts and red clover. PRIMARY CHAIN ALIPHATIC SATURATED ALCOHOLS LONG
[00295] [00295] In other embodiments, the functional ingredient is at least one primary long-chain saturated aliphatic alcohol.
[00296] [00296] As used herein, the at least one long chain primary aliphatic saturated alcohol may be a single long chain primary aliphatic saturated alcohol or a plurality of long chain primary aliphatic saturated alcohols as a functional ingredient for the compositions provided herein. document. In general, according to other embodiments of this invention, at least one primary long-chain saturated aliphatic alcohol is present in the composition in an amount sufficient to promote health and well-being.
[00297] [00297] Primary long chain aliphatic saturated alcohols are a diverse group of organic compounds. The term alcohol refers to the fact that these compounds have a hydroxyl group (-OH) attached to a carbon atom. The primary term refers to the fact that in these compounds the carbon atom that is attached to the hydroxyl group is attached to just one other carbon atom. The term saturated refers to the fact that these compounds have no carbon to carbon pi bonds. The term aliphatic refers to the fact that the carbon atoms in these compounds are joined in straight or branched chains, rather than in rings. The term long chain refers to the fact that the number of carbon atoms in these compounds is at least 8 carbons).
[00298] [00298] Non-limiting examples of particular long-chain primary saturated alcohols for use in the particular embodiments of the invention include 8-carbon 1-octanol, 9-carbon 1-nonanol, 10-carbon 1-decanol carbon, 1-dodecanol of 12 carbon atoms, 1-tetradecanol of 14 carbon atoms, 1-hexadecanol of 16 carbon atoms, 1-octadecanol of 18 carbon atoms, 1-eicosanol of 20 atoms of carbon, 1-docosanol of 22 carbon, 1-tetracosanol of 24 carbon, 1-hexacosanol of 26 carbon, 1-heptacosanol of 27 carbon, 1-octanosol of 28 carbon, 1-nonacosanol of 29 carbon, the 30-carbon 1-triacontanol, the 32-carbon 1-dotriacontanol and the 34-carbon 1-tetracontanol.
[00299] [00299] In another embodiment, the primary long-chain saturated aliphatic alcohols are policosanol. Policosanol is the term for a mixture of saturated long chain primary aliphatic alcohols, composed mainly of 28-carbon 1-octanosol and 30-carbon 1-triacontanol, as well as other alcohols in lower concentrations, such as 22-carbon 1-docosanol , 24-carbon 1-tetracosanol, 26-carbon 1-hexacosanol, 27-carbon 1-heptacosanol, 29-carbon 1-nonacosanol, 32-carbon 1-dotriacontanol and 34-carbon 1-tetracontanol.
[00300] [00300] Primary long chain aliphatic saturated alcohols are derived from natural fats and oils. They can be obtained from these sources using extraction techniques well known to those skilled in the art. Policosanols can be isolated from a variety of plants and materials, including sugar cane (Saccharum officinarium), yams (for example, Dioscorea opposite), rice bran (for example, Oryza sativa) and bee. Policosanols can be obtained from these sources using extraction techniques well known to those skilled in the art. A description of such extraction techniques can be found in Ped. of Pat. No. 2005/0220868, the description of which is expressly incorporated by reference. PHYTOSTEROLS
[00301] [00301] In other modalities, the functional ingredient is at least a phytosterol, phytostanol or a combination thereof.
[00302] [00302] In general, according to the particular modalities of this invention, at least one phytosterol, phytostanol or their combination is present in the composition in an amount sufficient to promote health and well-being.
[00303] [00303] As used in this document, the expressions "stanol",
[00304] [00304] Plant sterols and stanols are naturally present in small amounts in many fruits, vegetables, nuts, seeds, cereals, legumes, vegetable oils, tree barks and other plant sources. Although people normally consume plant sterols and stanols every day, the amounts consumed are insufficient to have significant effects on cholesterol lowering or other health benefits. Consequently, it would be desirable to supplement food and beverages with plant sterols and stanols.
[00305] [00305] Sterols are a subgroup of steroids with a C-3 hydroxyl group. In general, phytosterols have a double bond within the steroid nucleus, like cholesterol; however, phytosterols can also comprise a C-24 substituted (R) side chain, such as an ethyl or methyl group, or an additional double bond. The structures of phytosterols are well known to those skilled in the art.
[00306] [00306] At least 44 naturally occurring phytosterols have been discovered and, in general, are derived from plants, such as corn, soy, wheat and wood oils; however, they can also be produced synthetically to form compositions identical to those in nature or having properties similar to those of naturally occurring phytosterols. In accordance with the particular embodiments of this invention, non-limiting examples of phytosterols well known to those skilled in the art include 4-demethylesterols (for example, β-sitosterol, campesterol, stigmasterol, brassicasterol, 22-dehydrobrassicasterol and Δ5-avenasterol), 4-monomethyl sterols and 4,4-dimethyl sterols (triterpene alcohols) (eg cycloartenol, 24-methylenocycloartanol and cyclobranol).
[00307] [00307] As used in this document, the expressions "stanol",
[00308] [00308] Both phytosterols and phytostanols, as used in this document, include the various isomers, such as α and β isomers (for example, α-sitosterol and β-sitostanol, which comprise one of the most effective phytosterols and phytostanols, respectively, to reduce serum cholesterol in mammals).
[00309] [00309] The phytosterols and phytostanols of the present invention can also be in their ester form. Suitable methods for deriving phytosterol and phytostanol esters are well known to those skilled in the art and are disclosed in US Patent Numbers 6,589,588, 6,635,774, 6,800,317 and in US Patent Publication No. 2003/0045473, the descriptions of which are incorporated in this document by reference in its entirety. Non-limiting examples of suitable phytosterol and phytostanol esters include sitosterol acetate, sitosterol oleate, stigmasterol oleate and their corresponding phytostanol esters. The phytosterols and phytostanols of the present invention can also include their derivatives.
[00310] [00310] In general, the functional ingredient amount in the composition varies widely, depending on the particular composition and the desired functional ingredient. Those skilled in the art will readily determine the appropriate amount of functional ingredient for each composition.
[00311] [00311] In another embodiment, a method for preparing a composition comprises combining the new extract and at least one sweetener and / or additive and / or functional ingredient. CONSUMER ARTICLES
[00312] [00312] In another embodiment, the composition of the present application is a consumer article comprising the new extract or a consumer article comprising a composition comprising the new extract.
[00313] [00313] The new extract or a composition that comprises it, can be incorporated into any edible or oral composition (referred to in this document as "consumer article"), such as, for example, pharmaceutical compositions, mixtures and gel compositions edible, dental compositions, foodstuffs (sweets, condiments, chewing gum, cereal compositions, dairy products for bakery products and table sweetening compositions), drinks and beverage products.
[00314] [00314] Consumables, as used in this document, mean substances that are brought into contact with the mouth of man or animal, including substances that are ingested and subsequently ejected from the mouth and substances that are drunk, eaten, swallowed or otherwise ingested, and are safe for human or animal consumption when used in a generally acceptable range.
[00315] [00315] For example, a drink is an article of consumption. The drink can be sweetened or unsweetened. A new extract, or a composition comprising a new extract, can be added to a beverage or beverage matrix to sweeten the beverage or increase its existing sweetness or flavor. Another embodiment provides a consumer article comprising one or more new extracts. The concentration of one or more new extracts in the consumer article may be above, at, or below, your sweetness limit concentration.
[00316] [00316] The consumer article can optionally include additives, additional sweeteners, functional ingredients and their combinations, as described in this document. Any of the additives, additional sweeteners and functional ingredients described above may be present in the consumer article. PHARMACEUTICAL COMPOSITIONS
[00317] [00317] Another embodiment provides a pharmaceutical composition that comprises a pharmaceutically active substance and one or more new extracts.
[00318] [00318] Another embodiment provides a pharmaceutical composition comprising a pharmaceutically active substance and a composition comprising one or more new extracts.
[00319] [00319] A new extract or composition comprising a new extract may be present as an excipient material in the pharmaceutical composition, which can mask a bitter or otherwise undesirable taste of a pharmaceutically active substance or other excipient material. The pharmaceutical composition can be in the form of a tablet, a capsule, a liquid, an aerosol, a powder, an effervescent tablet or powder, a syrup, an emulsion, a suspension, a solution or any other form to provide the pharmaceutical composition to a patient. In other embodiments, the pharmaceutical composition can be in a form for oral administration, oral administration, sublingual administration or any other route of administration, as known in the art.
[00320] [00320] As referred to in this document, a "pharmaceutically active substance" means any drug, drug formulation, medication, prophylactic agent, therapeutic agent or other substance having biological activity. As noted in this document, an "excipient material" refers to any inactive substance used as a vehicle for an active ingredient, such as any material to facilitate handling, stability, dispersibility, wettability and / or kinetics of release of a pharmaceutically active substance.
[00321] [00321] Suitable pharmaceutically active substances include, but are not limited to, medications for the gastrointestinal tract or digestive system, for the cardiovascular system, for the central nervous system, for pain or consciousness, for musculoskeletal disorders, for eyes, ears, nose and oropharynx, respiratory system, endocrine problems, reproductive system or urinary system, contraception, obstetrics and gynecology, skin, infections and infestations, for immunology, for allergic disorders, for nutrition, for neoplastic disorders, for diagnosis, for euthanasia or other biological functions or disorders. Examples of suitable pharmaceutically active substances for the embodiments of this application include, but are not limited to, antacids, reflux suppressants, antiflatulent, antidopaminergic, proton pump inhibitors, cytoprotectants, prostaglandin analogs, laxatives, antispasmodics, antidiarrheals , bile acid sequestrants, opioids, beta receptor blockers, calcium channel blockers, diuretics, cardiac glycosides, antiarrhythmics, nitrates, antianginal agents, vasoconstrictors, vasodilators, peripheral activators, ACE inhibitors, angiotensin receptor blockers, alpha blockers, anticoagulants, heparin, antiplatelet drugs, fibrinolytics, antihemophilic factors, hemostatic drugs, hypolipidemic agents, statins, hypnotics,
[00322] [00322] The pharmaceutically active substance is present in the pharmaceutical composition in amounts that vary widely, depending on the particular pharmaceutically active agent being used and its intended applications. An effective dose of any of the pharmaceutically active substances described in this document can be readily determined by using conventional techniques and observing the results obtained under similar circumstances. In determining the effective dose, several factors are considered, including, but not limited to: the patient's species; their size, age and general health; specific disease involved; degree of involvement or severity of the disease; individual patient's response; particular pharmaceutically active agent administered; mode of administration; characteristic bioavailability of the preparation administered; selected dose regimen; and use of concomitant medication. The pharmaceutically active substance is included in the pharmaceutically acceptable carrier, diluent or excipient in an amount sufficient to release to the patient a therapeutic amount of the pharmaceutically active substance in vivo in the absence of serious toxic effects, when used in generally acceptable amounts. Thus, suitable amounts can be readily discerned by those skilled in the art.
[00323] [00323] According to other modalities, the concentration of the pharmaceutically active substance in the pharmaceutical composition will depend on the rates of absorption, inactivation and excretion of the drug, as well as other factors known to those skilled in the art. It should be noted that the dosage values will also vary with the severity of the condition to be relieved. It should also be understood that, for any particular patient, specific dosage regimens must be adjusted over time, according to the individual need and the professional judgment of the person who administers or supervises the administration of the pharmaceutical compositions, and that the ranges dosage rates set out in this document are illustrative only and are not intended to limit the scope or practice of the claimed composition. The pharmaceutically active substance can be administered at once or it can be divided into several smaller doses to be administered at varying intervals of time.
[00324] [00324] The pharmaceutical composition can also comprise other pharmaceutically acceptable excipient materials. Examples of suitable excipient materials for the embodiments of this invention include, but are not limited to, non-stick, binders (eg, microcrystalline cellulose, tragacanth or gelatin), coatings, disintegrants, fillers, diluents, softeners, emulsifiers, agents flavoring, coloring agents, adjuvants, lubricants, functional agents (for example, nutrients), viscosity modifiers, bulking agents, gliding agents (for example, colloidal silicon dioxide) surfactants, osmotic agents, diluents or any other non-active ingredient or their combinations. For example, the pharmaceutical compositions of the present invention may include excipient materials selected from the group consisting of calcium carbonate, coloring agents, bleaches, preservatives and flavors, triacetin, magnesium stearate, "sterotes", natural or artificial flavors, essential oils, vegetable extracts, fruit essences, gelatines or their combinations.
[00325] [00325] The excipient material of the pharmaceutical composition can optionally include other artificial or natural sweeteners, main sweeteners or their combinations. The main sweeteners include both caloric and non-caloric compounds. In another modality, the additive works as the main sweetener. Non-limiting examples of major sweeteners include sucrose, dextrose, maltose, dextrin, dry invert sugar, fructose, high fructose corn syrup, levulose, galactose, corn syrup solids , tagatose, polyols (eg, sorbitol, mannitol, xylitol, lactitol, erythritol and maltitol), hydrogenated starch hydrolysates,
[00326] [00326] Another modality provides an edible gel or a mixture of edible gels comprising one or more new extracts. Another embodiment provides an edible gel or a mixture of edible gels comprising a composition comprising one or more new extracts.
[00327] [00327] Edible gels are gels that can be consumed. A gel is a colloidal system in which a network of particles extends over the volume of a liquid medium. Although gels are composed mainly of liquids and thus exhibit similar densities to liquids, gels have the structural consistency of solids due to the particle network that extends over the liquid medium. For this reason, gels, in general, appear to be solid and gelatinous materials. The gels can be used in various applications. For example, gels can be used in food, paints and adhesives.
[00328] [00328] Non-limiting examples of edible gel compositions for use in the particular modalities include gel desserts, puddings, jellies, pastes, English pies, meat jelly, marshmallows, jelly beans or the like . Mixtures of edible gels are generally powdered or granular solids to which a fluid can be added to form an edible gel composition. Non-limiting examples of fluids for use in particular embodiments include water, milk fluids, milk-like fluids, juices, alcohol, alcoholic beverages and combinations thereof. Non-limiting examples of dairy fluids that can be used in particular embodiments include milk, cultured milk, cream, fluid whey and mixtures thereof. Non-limiting examples of dairy-like fluids that can be used in particular embodiments include, for example, soy milk and non-dairy coffee cream. Because edible gel products found on the market are typically sweetened with sucrose, it is desirable to sweeten edible gels with an alternative sweetener to provide a low calorie or no calorie alternative.
[00329] [00329] As used in this document, the term "gelling ingredient" means any material that can form a colloidal system within a liquid medium. Non-limiting examples of gelling ingredients for use in particular embodiments include gelatin, alginate, carrageenan, gum, pectin, konjac, agar, edible acid, rennet, starch, starch derivatives and their combinations. It is well known to those skilled in the art that the amount of gelling ingredient used in a mixture of edible gels or in an edible gel composition varies considerably, depending on several factors, such as the particular gelling ingredient used, the particular fluid base used and the desired properties of the gel.
[00330] [00330] Mixtures of edible gels and edible gels can be prepared using ingredients including food acids, a salt of a food acid, a buffering system, a bulking agent, a sequestrant, a crosslinking agent, one or more essences, one or more dyes and their combinations. Non-limiting examples of food acids for use in the particular embodiments include citric acid, adipic acid, fumaric acid, lactic acid, malic acid and combinations thereof. Non-limiting examples of salts of food acids for use in the particular embodiments include sodium salts of food acids, potassium salts of food acids and combinations thereof. Non-limiting examples of bulking agents for use in the particular embodiments include raftilose, isomalt, sorbitol, polydextrose, maltodextrin and combinations thereof. Non-limiting examples of hijackers for use in the particular embodiments include disodium calcium tetraacetate acetate, delta-lactone glucone, sodium gluconate, potassium gluconate, ethylenediamine tetraacetic acid (EDTA) and combinations thereof. Non-limiting examples of cross-linking agents for use in the particular embodiments include calcium ions, magnesium ions, sodium ions and combinations thereof. DENTAL COMPOSITIONS
[00331] [00331] Another modality provides a dental composition that comprises one or more new extracts. Another embodiment provides a dental composition that comprises a composition comprising one or more new extracts. Dental compositions, in general, comprise an active dental substance and a base material. A new extract or a composition comprising a new extract can be used as a base material to sweeten the dental composition. The dental composition can be in the form of any oral composition used in the oral cavity, such as mouth freshening agents, gargling agents, mouth washing agents, toothpaste, tooth polishing, toothpaste, mouth sprays, whitening agent teeth, floss and the like, for example.
[00332] [00332] As referred in this document, the "active dental substance" means any composition that can be used to improve the aesthetic aspect and / or the health of teeth or gums or prevent dental caries. As noted in this document, "base material" refers to any inactive substance used as a vehicle for an active dental substance, such as any material to facilitate handling, stability, dispersibility, wettability, formation of foam and / or the kinetics of releasing an active dental substance.
[00333] [00333] Active dental substances suitable for the modalities of this invention include, but are not limited to substances that remove dental plaque, remove food from teeth, help in the elimination and / or masking of halitosis, prevent dental caries and prevent tooth decay. gum disease (ie, gum). Examples of suitable active dental substances for the modalities of this application include, but are not limited to, anti-caries drugs, fluoride, sodium fluoride, sodium monofluorophosphate, stannous fluoride, hydrogen peroxide, carbamide peroxide (i.e. urea peroxide), antibacterial agents, plaque removal agents, stain removers, anti-calculating agents, abrasives, sodium bicarbonate, percarbonates, alkali and alkaline earth metal perborates or substances of a similar type or combinations thereof. These components are generally recognized as safe (GRAS) and / or are approved by the U.S. Food and Drug Administration (FDA).
[00334] [00334] According to another modality, the active dental substance is present in the dental composition in an amount that varies from about 50 ppm to about 3000 ppm of the dental composition. In general, the active dental substance is present in the dental composition in an amount effective to at least improve the aesthetic appearance and / or the health of the teeth or gums marginally or prevent dental caries. For example, a dental composition comprising a toothpaste can include an active dental substance comprising fluoride in an amount of about 850 to 1,150 ppm.
[00335] [00335] The dental composition can also comprise base materials in addition to the new extract or the composition comprising a new extract. Examples of suitable base materials for the embodiments of this invention include, but are not limited to, water, sodium lauryl sulphate or other sulphates, humectants, enzymes, vitamins, herbs, calcium, flavors (for example, mint, bubble gum) , cinnamon, lemon or orange), surfactants, binders, preservatives, gelling agents, pH modifiers, peroxide activators, stabilizers, coloring agents or similar materials and their combinations.
[00336] [00336] The base material of the dental composition can optionally include other artificial or natural sweeteners, main sweeteners or their combinations. The main sweeteners include both caloric and non-caloric compounds. Non-limiting examples of major sweeteners include sucrose, dextrose, maltose, dextrin, dry invert sugar, fructose, high fructose corn syrup, levulose, galactose, corn syrup solids , tagatose, polyols (eg sorbitol, mannitol, xylitol, lactitol, erythritol and maltitol), hydrogenated starch hydrolysates, isomalt, trehalose and mixtures thereof. In general, the amount of main sweetener present in the dental composition varies widely, depending on the particular modality of the dental composition and the desired degree of sweetness. Those skilled in the art will readily determine the appropriate amount of the main sweetener. In other embodiments, the main sweetener is present in the dental composition in an amount in the range of about 0.1 to about 5 weight percent of the dental composition.
[00337] [00337] According to another embodiment, the base material is present in the dental composition in an amount ranging from about 20 to about 99 weight percent of the dental composition. In general, the base material is present in an amount effective to provide a vehicle for an active dental substance.
[00338] [00338] In another embodiment, a dental composition comprises the new extract and an active dental substance. In another embodiment, a dental composition comprises a composition that comprises a new extract and an active dental substance. In general, the amount of the sweetener varies widely, depending on the nature of the particular dental composition and the desired degree of sweetness.
[00339] [00339] Foodstuffs include, but are not limited to, sweets, condiments, chewing gum, cereal, bakery products and dairy products. SWEETS
[00340] [00340] In another embodiment, the present invention is a sweet that comprises the new extract. In another embodiment, the present invention is a sweet that comprises a composition comprising the new extract.
[00341] [00341] As mentioned in this document, a "candy" can mean something sweet, lollipop, confectionery or similar term. The sweet, in general, contains a basic composition component and a sweetener component. One or more new extracts or a composition comprising the new extract can serve as a sweetener component. The candy can be in the form of any food that is typically perceived as high in sugar or is typically sweet. According to the particular embodiments of the present invention, sweets can be baked goods, such as dough for pies; desserts such as yogurt, jellies, drinkable jellies, puddings, Bavarian cream, white delicacy, cakes, brownies,
[00342] [00342] As referred to in this document, a "base composition" means any composition that can be a food item and provides a matrix for transporting the sweetener component.
[00343] [00343] The basic compositions suitable for the modalities of this invention may include flour, yeast, water, salt, butter, eggs, milk, powdered milk, liquor, gelatin, nuts, chocolate, citric acid, tartaric acid, fumaric acid, natural flavors, artificial flavors, dyes, polyols, sorbitol, isomalt, maltitol, lactitol, malic acid, magnesium stearate, lecithin, hydrogenated glucose syrup, glycerin, natural or synthetic gum, starch and the like and combinations thereof. These components are generally recognized as safe (GRAS) and / or are approved by the U.S. Food and Drug Administration (FDA). According to the particular embodiments of the invention, the basic composition is present in the candy in an amount ranging from about 0.1 to about 99 weight percent of the candy. In general, the base composition is present in the candy in an amount to provide a food product.
[00344] [00344] The basic composition of the sweet can optionally include other artificial or natural sweeteners, main sweeteners or their combinations. The main sweeteners include both caloric and non-caloric compounds. Non-limiting examples of major sweeteners include sucrose, dextrose, maltose, dextrin, dry invert sugar, fructose, high fructose corn syrup, levulose, galactose, corn syrup solids , tagatose, polyols (eg sorbitol, mannitol, xylitol, lactitol, erythritol and maltitol), hydrogenated starch hydrolysates, isomalt, trehalose and mixtures thereof. In general, the amount of main sweetener present in the sweet varies widely, depending on the particular sweetness and the desired degree of sweetness. Those skilled in the art will readily determine the appropriate amount of the main sweetener.
[00345] [00345] In another embodiment, a sweet comprises the new extract or a composition comprising the new extract and a basic composition. In general, the amount of one or more new extracts in the candy varies widely, depending on the particular mode of the candy and the desired degree of sweetness. Those skilled in the art will readily determine the appropriate amount. In a particular embodiment, the new extract is present in the candy in an amount ranging from about 30 ppm to about 6000 ppm of the candy. In another embodiment, the new extract is present in the candy in an amount ranging from about 1 ppm to about 10,000 ppm of the candy. In the modalities in which the candy comprises the hard candy, one or more new extracts are present in an amount ranging from about 150 ppm to about 2250 ppm of the hard candy. SPICES COMPOSITIONS
[00346] [00346] In another embodiment, the present invention is a condiment that comprises one or more new extracts. Another embodiment is a condiment that comprises a composition comprising one or more new extracts. Condiments, as used in this document, are compositions used to enhance or improve the taste of a food or drink. Non-limiting examples of condiments include ketchup (tomato hot sauce); mustard; the barbecue sauce; the butter; the pepper sauce; the spicy Indian condiment; the cocktail sauce; curry; pates; the fish sauce; the horseradish; the hot sauce; jellies, fruit jellies, orange jellies or preserves; mayonnaise; peanut butter; the seasoning; the remolada; salad dressings (for example, olive oil and vinegar, Caeser, French, rancher, bleu cheese, Russian, Thousand, Italian and balsamic vinaigrette), salsa; sauerkraut; the soy sauce; the steak sauce; syrups; the tartar sauce; and Worcestershire sauce.
[00347] [00347] The bases of the condiments, in general, comprise a mixture of different ingredients, whose non-limiting examples include vehicles (for example, water and vinegar); spices or seasonings (for example, salt, pepper, garlic, mustard seeds, onions, paprika, saffron and their combinations); fruits, vegetables or their products (for example, tomatoes or tomato products (paste, puree), fruit juices, fruit juice peels and their combinations; oils or oil emulsions, particularly vegetable oils; thickeners (for example, xanthan gum, food starch, other hydrocolloids and combinations thereof); and emulsifying agents (for example, egg yolk solids, protein, gum arabic, locust bean gum, guar gum, gum caraia, gum tragacanth, carrageenan, pectin, propylene glycol esters of alginic acid, sodium carboxymethylcellulose, polysorbates and combinations thereof. Recipes for spice bases and methods of preparing spice bases are well known to those skilled in the art .
[00348] [00348] In general, condiments also include caloric sweeteners, such as sucrose, high fructose corn syrup, molasses, honey or brown sugar. In the illustrative modalities of the condiments provided in this document, the new extract or a composition comprising the new extract is used instead of traditional caloric sweeteners. Accordingly, a flavoring composition desirably comprises the new extract or a composition comprising the new extract and a flavoring base.
[00349] [00349] The flavoring composition can optionally include other natural and / or synthetic high-potency sweeteners, main sweeteners, pH-modifying agents (e.g., lactic acid,
[00350] [00350] Another embodiment provides a chewing gum composition that comprises one or more new extracts. Another embodiment provides a chewing gum composition that comprises a composition comprising one or more new extracts. Chewing gum compositions generally comprise a water-soluble part and a water-insoluble chewing gum base part. The water-soluble part, which typically includes the composition of the present invention, dissipates with a part of the flavoring agent for a period during chewing, while the insoluble base part of the gum is retained in the mouth. The insoluble gum base, in general, determines whether a gum is considered chewing gum, ball gum or a functional gum.
[00351] [00351] The insoluble gum base, which is generally present in the chewing gum composition in an amount in the range of about 15 to about 35 weight percent of the chewing gum composition, in general, comprises combinations of elastomers, softeners (plasticizers), emulsifiers, resins and fillers. These components are generally considered food grade, recognized as safe (GRA) and / or approved by the U.S. Food and Drug Administration (FDA).
[00352] [00352] Elastomers, the main component of the gum base, provide a cohesive and elastic nature to the gums and may include one or more natural rubbers (for example, cured latex, liquid latex or guayule); natural gums (for example, jelutong, perillo, sorva, massaranduba balata, massaranduba chocolate,
[00353] [00353] Resins are used to vary the firmness of the gum base and help soften the elastomer component of the gum base. Non-limiting examples of suitable resins include a resin ester, a terpene resin (for example, a terpene resin from α-pinene, β-pinene and / or d-limonene), poly (vinyl acetate) , poly (vinyl alcohol), ethylene vinyl acetate and vinyl acetate-vinyl laurate copolymers. Non-limiting examples of resin esters include a glycerol ester of a partially hydrogenated resin, a glycerol ester of a polymerized resin, a glycerol ester of a partially dimerized resin, a resin glycerol ester, a pentaerythritol ester of a partially hydrogenated resin, a resin methyl ester or a methyl ester of a partially hydrogenated resin. In a particular embodiment, the resin is present in the gum base in an amount in the range of about 5 to about 75 weight percent of the gum base.
[00354] [00354] Softeners, which are also known as plasticizers, are used to modify the ease of chewing and / or the mouthfeel of the chewing gum composition. In general, softeners comprise oils, fats, waxes and emulsifiers. Non-limiting examples of oils and fats include tallow, hydrogenated tallow, large, hydrogenated or partially hydrogenated vegetable oils (eg soybean, canola, cottonseed, sunflower, palm, coconut, corn, safflower or palm kernel oils), cocoa butter, glycerol monostearate, glycerol triacetate, glycerol abietate, milk, monoglycerides, diglycerides, acetylated monoglyceride triglycerides and free fatty acids. Non-limiting examples of waxes include polypropylene / polyethylene / Fisher-Tropsch waxes, paraffin and microcrystalline and natural waxes (for example, candelilla, beeswax and carnauba). Microcrystalline waxes, especially those with a high degree of crystallinity and a high melting point, can also be considered as body-giving agents or texture modifiers. In a particular embodiment, softeners are present in the gum base in an amount in the range of about 0.5 to about 25 weight percent of the gum base.
[00355] [00355] Emulsifiers are used to form a uniform dispersion of the insoluble and soluble phases of the chewing gum composition and also have plasticizing properties. Suitable emulsifiers include glycerol monostearate (GMS), lecithin (phosphatidyl choline), poly (ricinoleic acid) polyglycerol (PPGR), fatty acid mono and diglycerides, glycerol distearate, tracetin, acetyl monoglyceride , glycerol triacetate and magnesium stearate. In another embodiment, emulsifiers are present in the gum base in an amount in the range of about 2 to about 30 weight percent of the gum base.
[00356] [00356] The chewing gum composition may also comprise adjuvants or fillers in the gum base and / or in the soluble part of the chewing gum composition. Suitable adjuvants and fillers include lecithin, inulin, polydextrin, calcium carbonate, magnesium carbonate, magnesium silicate, ground limestone, aluminum hydroxide, aluminum silicate, talc, clay, alumina, titanium dioxide and calcium phosphate.
[00357] [00357] In another embodiment of the chewing gum composition, the gum base comprises about 5 to about 95 weight percent of the chewing gum composition, more desirably about 15 to about 50 weight percent of the chewing gum. chewing gum composition and even more desirably from about 20 to about 30 weight percent of the chewing gum composition.
[00358] [00358] The soluble part of the chewing gum composition may optionally include other artificial or natural sweeteners, main sweeteners, softeners, emulsifiers, flavoring agents, coloring agents, adjuvants, fillers, functional agents (for example, pharmaceutical agents or nutrients) or their combinations. Suitable examples of softeners and emulsifiers are described above.
[00359] [00359] The main sweeteners include both caloric and non-caloric compounds. Non-limiting examples of major sweeteners include sucrose, dextrose, maltose, dextrin, dry invert sugar, fructose, high fructose corn syrup, levulose, galactose, corn syrup solids , tagatose, polyols (eg sorbitol, mannitol, xylitol, lactitol, erythritol and maltitol), hydrogenated starch hydrolysates, isomalt, trehalose and mixtures thereof. In other embodiments, the main sweetener is present in the chewing gum composition in an amount ranging from about 1 to about 75 weight percent of the chewing gum composition.
[00360] [00360] Flavoring agents can be used in the insoluble gum base or in the soluble part of the chewing gum composition. Such flavoring agents can be natural or artificial flavors. In another embodiment, the flavoring agent comprises an essential oil, such as oil derived from a plant or fruit, peppermint oil, mint oil, other mint oils, clove oil, cinnamon oil, oil of wintergreen , bay leaf, thyme, cedar leaf, nutmeg, allspice, sage, mace and almonds. In another embodiment, the flavoring agent comprises a plant extract or a fruit essence, such as apple, banana, watermelon, pear, peach, grape, strawberry, raspberry, cherry, plum, pineapple, apricot and their mixtures. In another embodiment, the flavoring agent comprises a citrus flavor, such as an extract, essence or oil of lemon, lime, orange, tangerine, grapefruit, cider or cunquate.
[00361] [00361] In another embodiment, a chewing gum composition comprises the new extract or a composition comprising the new extract and a gum base. In a particular embodiment, the new extract is present in the chewing gum composition in an amount ranging from about 1 ppm to about
[00362] [00362] Another embodiment provides a cereal composition that comprises one or more new extracts. Another embodiment provides a cereal composition that comprises a composition that comprises one or more new extracts. Cereal compositions are typically consumed as food staples or as snacks. Non-limiting examples of cereal compositions for use in the particular embodiments include ready-to-eat cereals as well as hot cereals. Ready-to-eat cereals are cereals that can be consumed without further processing (ie cooking) by the consumer. Examples of ready-to-eat cereals include breakfast cereals and cereal bars. Breakfast cereals are typically processed to produce a chunky, flaky, puffed or extruded form. Breakfast cereals are generally eaten cold and are often mixed with milk and / or fruit. Cereal bars include, for example, energy bars, rice cakes, granola bars and nutritional bars. Hot cereals, in general, are cooked, usually in milk or water, before being consumed. Non-limiting examples of hot cereals include grains, porridge, polenta, rice and oatmeal.
[00363] [00363] Cereal compositions, in general, comprise at least one cereal ingredient. As used in this document, the term "cereal ingredient" means materials such as whole or partial grains, whole or partial seeds and whole or partial grass. Non-limiting examples of cereal ingredients for use in particular modalities include maize, wheat, rice, barley, bran, bran endosperm, wheat, corn, buckwheat, millet, oats, rye , triticale, buckwheat, fonio, quinoa, beans, soy, amaranth, tefe, spelled and canihua.
[00364] [00364] In another embodiment, the cereal composition comprises one or more new extracts or a composition comprising one or more new extracts and at least one cereal ingredient. One or more new extracts or the composition comprising one or more new extracts can be added to the cereal composition in a variety of ways, such as, for example, as a coating, as a frosting, as a glazed coating or as a mixture of matrix (ie added as an ingredient to the cereal formulation prior to the preparation of the final cereal product).
[00365] [00365] Therefore, in another embodiment, one or more new extracts or a composition comprising one or more new extracts is added to the cereal composition as a matrix mixture. In another embodiment, one or more new extracts or a composition comprising one or more new extracts is mixed with a hot cereal before cooking, to provide a sweetened hot cereal product. In another embodiment, one or more new extracts or a composition comprising one or more new extracts is mixed with the cereal matrix before the cereal is extruded.
[00366] [00366] In another embodiment, one or more new extracts or a composition comprising one or more new extracts is added to the cereal composition as a coating, such as by combining one or more new extracts or a composition comprising one or more new extracts with a food grade oil and applying the mixture to the cereal. In another embodiment, one or more new extracts or a composition comprising one or more new extracts and food grade oil can be applied to the cereal separately, first applying the oil or the sweetener. Non-limiting examples of food-grade oils for use in particular modalities include vegetable oils, such as corn oil, soybean oil, cottonseed oil, peanut oil, coconut oil, canola oil , olive oil, sesame seed oil, palm oil, palm kernel oil, and mixtures thereof. In another embodiment, food-grade fats can be used in place of oils, as long as the fat is melted before applying the fat to the cereal.
[00367] [00367] In another embodiment, one or more new extracts or a composition comprising one or more new extracts is added to the cereal composition as a glazed topping. Non-limiting examples of glazing agents for use in the particular embodiments include corn syrup, honey syrups and honey syrup solids, maple syrups and maple syrup solids, sucrose, isomalt, polydextrose, polyols, hydrogenated starch hydrolyzate, its aqueous solutions and mixtures. In another embodiment, one or more new extracts or a composition comprising one or more new extracts is added as a glazed topping by combining with a glazing agent and a food grade oil or fat and applying the mixture to the cereal. In another embodiment, a system of gums, such as, for example, acacia gum, carboxymethyl cellulose or algin, can be added to the glazed coating to provide structural support. In addition, the glazed coating can also include a coloring agent and can also include a flavor.
[00368] [00368] In another embodiment, one or more new extracts or a composition comprising one or more new extracts is added to the cereal composition as an icing. In another embodiment, one or more new extracts or a composition comprising one or more new extracts is combined with water and an icing agent and then applied to the cereal. Non-limiting examples of icing agents for use in other embodiments include maltodextrin, sucrose, starch, polyols and mixtures thereof. Icing can also include a food grade oil, a food grade fat, a coloring agent and / or a flavor.
[00369] [00369] In general, the amount of one or more new extracts in a cereal composition varies widely, depending on the particular type of cereal composition and its desired sweetness. Those skilled in the art can readily discern the appropriate amount of sweetener to add to the cereal composition. In another embodiment, one or more new extracts are present in the cereal composition in an amount ranging from about 0.02 to about 1.5 weight percent of the cereal composition and at least one additive is present in the composition of cereal in an amount in the range of about 1 to about 5 weight percent of the cereal composition. BAKING PRODUCTS
[00370] [00370] Another modality provides a bakery product that comprises one or more new extracts. Another embodiment provides a bakery product that comprises a composition comprising one or more new extracts. Bakery products, as used in this document, include ready-to-eat and all-baked products, flours and mixtures that require preparation before serving. Non-limiting examples of bakery products include cakes, biscuits, cookies, brownies, breads, rolls, bagels, dreams, strudels, puffs, croissants, cookies, bread, bread products. round bread and sweet rolls.
[00371] [00371] The preferred bakery products, according to the modalities of this application, can be classified into three groups: bread-type pastas (for example, white breads, varied breads, soft round sweet rolls, hard rolls, bagels, dough pizza and flour tortillas), sweet pastes (eg Danish cakes, croissants, cookies, puff pastry, pie dough, cookies and cookies) and pastas (eg cakes, such as sponge, pounded, very dark chocolate cake , cheesecake and layer cake, dreams or other leavened cakes, brownies and breads). Pastes, in general, are characterized as being based on flour, while pasta is more water-based.
[00372] [00372] Bakery products, according to other modalities, in general, comprise a combination of sweetener, water and fat. Bakery products made according to the other modalities also contain flour to prepare a paste or dough. The term "pasta", as used in this document, is a mixture of flour and other ingredients that is rigid enough to be kneaded or rolled. The term "dough", as used in this document, consists of flour, liquids, such as milk or water, and other ingredients, and is thin enough to spill or drop from a spoon. According to other modalities, flour is present in the bakery products in an amount in the range of about 15 to about 60% on a dry weight basis, more desirably from about 23 to about 48% on a dry basis. dry weight. The type of flour can be selected based on the desired product. In general, the flour comprises a non-toxic edible flour that is conventionally used in bakery products. According to other modalities, the flour can be a bleached cooked flour, general purpose flour or unbleached flour. In other modalities, flours that have been treated in other ways can also be used. For example, in other modalities, the flour can be enriched with additional vitamins, minerals or proteins. Non-limiting examples of flours suitable for use in other embodiments of the invention include wheat, cornmeal, whole grains, whole grain fractions (wheat, bran and oatmeal) and combinations thereof. Starches or floury material can also be used as flour in other embodiments. Common food starches are generally derived from potatoes, corn, wheat, barley, oats, tapioca, arrowroot root and sago. Modified starches and pregelatinized starches can also be used in other embodiments of the invention.
[00373] [00373] The type of fat or oil used in other modalities can comprise any fat, oil or edible combination that is suitable for roasting. Non-limiting examples of fats suitable for use in other particular embodiments of the invention include vegetable oils, tallow, lard, marine oils and combinations thereof. According to other modalities, fats can be fractionated, partially hydrogenated and / or intensified. In another embodiment, fat desirably comprises reduced, low-calorie or nondigestible fats, fat substitutes or synthetic fats. In yet another particular embodiment, vegetable fats, fats or mixtures of hard and soft fats can also be used. In particular embodiments, vegetable fats can be derived mainly from triglycerides derived from plant sources (for example, cottonseed oil, soybean oil, peanut oil, linseed oil, sesame oil, palm oil, palm kernel oil , rapeseed oil, safflower oil, coconut oil, corn oil, sunflower seed oil and mixtures thereof). Synthetic or natural fatty acid triglycerides having chain lengths of 8 to 24 carbon atoms can also be used in particular modalities. According to other embodiments of this invention, the fat is present in the bakery product in an amount in the range of about 2 to about 35% by weight on a dry basis, more desirably from about 3 to about 29% by weight on a dry basis.
[00374] [00374] Bakery products according to other modalities also comprise water in sufficient quantities to provide the desired consistency, allowing for the proper formation, machining and cutting of the bakery product before or after baking. The total moisture content of the bakery product includes any water added directly to the bakery product, as well as water present in separately added ingredients (for example, flour, which generally includes about 12 to 14% by weight of moisture ). According to other modalities, water is present in the bakery product in an amount up to about 25% by weight of the bakery product.
[00375] [00375] Bakery products according to other modalities may also comprise several additional conventional ingredients, such as fermenting agents, flavors, dyes, milk, milk by-products, egg, egg by-products, cocoa, vanilla or other flavoring, as well as inclusions, such as nuts, raisins, cherries, apples, apricots, peaches, other fruits, citrus peel, preservative, coconut, flavored chips such as chocolate chips, butter candy chips and caramel chips, and combinations thereof. In other embodiments, bakery products may also comprise emulsifiers, such as lecithin and monoglycerides.
[00376] [00376] According to another embodiment, fermentation agents can comprise chemical fermentation agents or yeast fermentation agents. Non-limiting examples of chemical fermenting agents suitable for use in the particular embodiments of this invention include sodium bicarbonate (eg, sodium, potassium or aluminum bicarbonate), cooking acid (eg, sodium and aluminum phosphate, monocalcium phosphate or dicalcium phosphate) and their combinations.
[00377] [00377] According to another modality, cocoa can comprise natural or "Dutch" chocolate, from which a substantial part of the cocoa fat or butter has been expressed or removed by solvent extraction, pressing or other means. In another embodiment, it may be necessary to reduce the amount of fat in a bakery product comprising chocolate because of the additional fat present in cocoa butter. In another embodiment, it may be necessary to add larger amounts of chocolate compared to cocoa in order to provide an equivalent amount of flavoring and coloring.
[00378] [00378] Bakery products, in general, also comprise caloric sweeteners, such as sucrose, high fructose corn syrup, erythritol, molasses, honey or brown sugar. In illustrative modalities of the bakery products provided in this document, the caloric sweetener is partially or totally replaced by the new extract or by a composition that comprises the new extract. Therefore, in one embodiment, a bakery product comprises the new extract or a composition comprising the new extract in combination with a fat, water and optionally flour. In a particular embodiment, the bakery product can optionally include other natural and / or synthetic high potency sweeteners and / or main sweeteners. DAIRY PRODUCTS
[00379] [00379] Another modality provides a dairy that comprises one or more new extracts. Another embodiment provides a consumer article which is a dairy product that comprises a composition comprising one or more new extracts. Dairy products and processes for making dairy products suitable for use in this invention are well known to those skilled in the art. Dairy products, as used in this document, comprise milk or foodstuffs produced from milk. Non-limiting examples of dairy products suitable for use in the embodiments of this invention include milk, sour cream, curd, crème fraiche, buttermilk, cultured buttermilk, powdered milk, condensed milk, evaporated milk, butter, cheese, cottage cheese, creamy cheese, yogurt, ice cream, egg cream ice cream, frozen yogurt, gelato, vla yogurt, piima yogurt, fil yogurt, kajmak, kefir , viili yogurt, kumiss and airag fermented mare's milk, low-fat ice cream, casein, ayran turkish yogurt, lassi indian yogurt, khoa or their combinations.
[00380] [00380] Milk is a fluid secreted by the mammary glands of female mammals for the nutrition of their young. The ability of females to produce milk is one of the defining characteristics of mammals and provides the main source of nutrition for newborns before they can digest more diverse foods. In the particular embodiments of this invention, dairy products are derived from the raw milk of cows, goats, sheep, mares, donkeys, camels, Asian buffaloes, female yak, reindeer, female elk or women.
[00381] [00381] In other embodiments of this invention, the processing of dairy products from raw milk, in general, comprises the steps of pasteurization, mixing to form a cream and homogenization. Although raw milk can be consumed without pasteurization, it is usually pasteurized to destroy harmful micro-organisms, such as bacteria, viruses, protozoa, fungi and yeasts. Pasteurization, in general, involves heating the milk to a high temperature for a short period to substantially reduce the number of microorganisms, thus reducing the risk of disease.
[00382] [00382] The mixture to form a cream traditionally follows the pasteurization stage and involves the separation of milk into a layer of cream with a higher fat content and a layer of milk with a lower fat content. The milk will separate into layers of milk and cream when standing still for twelve to twenty-four hours. The cream rises to the top of the milk layer and can be skimmed and used as a separate dairy. Alternatively, centrifuges can be used to separate the cream from the milk. The remaining milk is classified according to the fat content of the milk, whose non-limiting examples include whole milk, 2%, 1% and skimmed milk.
[00383] [00383] After removing the desired amount of fat from the milk by mixing to form a cream, the milk is often homogenized. Homogenization prevents the cream from separating from the milk and, in general, involves pumping the milk at high pressure through narrow tubes to break up the fat globules in the milk. Pasteurization, mixing to form a cream and homogenization of milk are common, but are not necessary to produce consumable dairy products. Therefore, dairy products suitable for use in the modalities may not undergo ad processing steps, may undergo a single processing step, or suffer combinations of the processing steps described in this document. Dairy products suitable for use in the modalities of this invention may also undergo processing steps, in addition to, or without considering, the processing steps described in this document.
[00384] [00384] Another modality provides dairy products produced from milk by additional processing steps. As described above, the cream can be skimmed from the top of the milk or separated from the milk using centrifuges. In another modality, the dairy comprises curd, a dairy rich in fats that is obtained by fermenting the cream using a bacterial culture. The bacteria produce lactic acid during fermentation, which tastes and thickens the cream. In another modality, the dairy includes crème fraiche, a heavy cream slightly soured with bacterial culture in a similar way to curd. Crème fraiche is usually not as thick or as sour as curd. In another modality, the dairy comprises cultivated buttermilk. Cultured buttermilk is obtained by adding bacteria to the milk. The resulting fermentation, in which the bacterial culture transforms lactose into lactic acid, gives the cultivated buttermilk a sour taste. Although it is produced differently, cultivated buttermilk is generally similar to traditional buttermilk, which is a by-product of butter making.
[00385] [00385] According to other modalities, dairy products include powdered milk, condensed milk, evaporated milk or their combinations. Powdered milk, condensed milk and evaporated milk, in general, are produced by removing water from milk. In another embodiment, the dairy comprises a powdered milk that comprises dry milk solids with a low moisture content. In another particular modality, the dairy comprises condensed milk. Condensed milk, in general, comprises milk with a reduced water content and added sweetener, producing a thick, sweet product with a long shelf life. In yet another modality, the dairy comprises evaporated milk. Evaporated milk, in general, comprises fresh and homogenized milk, from which about 60% of the water has been removed, which has been cooled, enriched with additives, such as vitamins and stabilizers, packaged and finally sterilized. According to another embodiment of this invention, the dairy comprises a powdered cream and the new extract or a composition comprising one or more new extracts.
[00386] [00386] In another embodiment, the dairy product provided in this document comprises butter. Butter, in general, is made by whipping cream or fresh or fermented milk. Butter, in general, comprises small droplets surrounding milk fat that comprise mainly water and milk proteins. The whipping process damages the membranes surrounding the microscopic globules of the milk fat, allowing the milk fats to come together and separate from the other parts of the cream. In another modality, the dairy includes buttermilk, which is the liquid with a sour taste that remains after the production of butter from milk with total cream by the whipping process.
[00387] [00387] In another modality, the dairy includes cheese, a solid foodstuff, produced by curdling milk using a combination of renin or substitutes for renin and acidification. Renin, a natural complex of enzymes produced in the stomach of mammals to digest milk, is used in the manufacture of cheeses to curdle milk, causing it to separate into solids, known as curds, and liquids, known as whey . In general, renin is obtained from the stomachs of young ruminants, such as calves; however, alternative sources of renin include some genetically modified plants, microbial organisms and bacteria, fungi or yeasts. In addition, milk can be curdled by the addition of acid, such as citric acid. In general, a combination of renin and / or acidification is used to curdle the milk. After separating the milk into curds and whey, some cheeses are made simply by draining, salting and packing the curds. For most cheeses, however, more processing is required. Many different methods can be used to produce the hundreds of varieties of cheese available. Processing methods include heating the cheese, slicing it into small cubes to drain, salting, fileting, chedaring, washing, molding, aging and ripening. Some cheeses, like blue cheeses, have additional bacteria or fungi introduced before or during aging, adding flavor and aroma to the final product.
[00388] [00388] In another modality, the dairy includes yogurt. Yogurt, in general, is produced by bacterial fermentation of milk. Lactose fermentation produces lactic acid, which acts on proteins in milk to give yogurt with a gel-like texture and a sour taste. In particularly desirable embodiments, yogurt can be sweetened with a sweetener and / or flavored. Non-limiting examples of flavors include, but are not limited to, fruits (eg, peach, strawberry, banana), vanilla and chocolate. Yogurt, as used in this document, also includes varieties of yogurt with different consistencies and viscosities, such as dahi, dadih or dadiah, labneh or labaneh, Bulgarian, kefir and matsoni. In another modality, the dairy comprises a yogurt-based drink, also known as drinking yogurt or a yogurt shake. In particularly desirable embodiments, the yogurt-based drink may comprise sweeteners, flavors, other ingredients or combinations thereof.
[00389] [00389] Other dairy products, in addition to those described in this document, can be used in the particular embodiments of this invention. Such dairy products are well known to those skilled in the art, whose non-limiting examples include milk, milk and juice, coffee, tea, vli yogurt, piima yogurt, fil yogurt, kajmak, kefir, viili yogurt , fermented mare's milk kumiss and airag, low-fat ice cream, casein, ayran turkish yogurt, lassi indian yogurt and khoa.
[00390] [00390] According to another embodiment, the dairy compositions can also comprise other additives. Non-limiting examples of suitable additives include sweeteners and flavorings, such as chocolate, strawberry and banana. Other modalities of the milk compositions provided in this document may also comprise additional nutritional supplements, such as vitamins (for example, vitamin D) and minerals (for example, calcium) to improve the nutritional composition of milk.
[00391] [00391] In another embodiment, the milk composition comprises one or more new extracts or a composition comprising the new extract in combination with a dairy. In another embodiment, one or more new extracts are present in the milk composition in an amount in the range of about 200 to about 20,000 weight percent of the milk composition.
[00392] [00392] One or more new extracts or compositions comprising the new extracts are also suitable for use in agricultural products, livestock products or processed seafood; processed meat products, such as sausage and the like; retort food products, pickles, preserves cooked in soy sauce, delicacies, side dishes; soups; snacks, such as chips, cookies, or the like; as load in pieces, leaf, stem, stem, homogenized cured leaf and feed. TABLE SWEETER COMPOSITIONS
[00393] [00393] Another modality provides a table sweetener that comprises one or more new extracts. The table composition may further include at least one bulking agent, additive, anti-caking agent, functional ingredient or a combination thereof.
[00394] [00394] Suitable "bulking agents" include, but are not limited to, maltodextrin (10 DE, 18 DE or 5 DE), corn syrup solids (20 or 36 DE), sucrose, fructose, glucose, invert sugar , sorbitol, xylose, ribulose, mannose, xylitol, mannitol, galactitol, erythritol, maltitol, lactitol, isomalt, maltose, tagatose, lactose, inulin, glycerol, propylene glycol, polyols, polydextrose, fruit-oligosaccharides, cellulose and cellulose derivatives and the like, and mixtures thereof. In addition, according to other modalities, granulated sugar (sucrose) or other caloric sweeteners, such as crystalline fructose, other carbohydrates or sugar alcohol can be used as a bulking agent due to its provision of good uniformity of the content without the adding significant calories.
[00395] [00395] As used in this document, the phrase "anti-caking agent" and "flow agent" refers to any composition that assists in the uniformity of the content and in the uniform dissolution. According to the particular embodiments, non-limiting examples of anti-caking agents include cream of tartar, calcium silicate, silicon dioxide, microcrystalline cellulose (Avicel, FMC BioPolymer, Philadelphia, Pennsylvania) and tricalcium phosphate. In one embodiment, anti-caking agents are present in the table sweetener composition in an amount from about 0.001 to about 3% by weight of the table sweetener composition.
[00396] [00396] Table sweetener compositions can be packaged in any form known in the art. Non-limiting forms include, but are not limited to, powder form, granular form, packages, tablets, sachets, pellets, cubes, solids and liquids.
[00397] [00397] In another embodiment, the table sweetener composition is a single portion package (portion control) that comprises a dry mix. Dry mix formulations, in general, may comprise powder or granules. Although the table sweetener composition can be in a package of any size, an illustrative non-limiting example of conventional portion control table sweetener packages is approximately 6.35 by 3.81 centimeters (2.5 by 1.5 inches) ) and contains approximately 1 gram of a sweetener composition having a sweetness equivalent to 2 teaspoons of granulated sugar (~ 8 g). The amount of the new extract in a dry mix table sweetener formulation can vary. In another embodiment, a dry mix table sweetener formulation can contain the new extract in an amount of about 1% (w / w) to about 10% (w / w) of the table sweetener composition.
[00398] [00398] The forms of solid table sweetener include cubes and tablets. A non-limiting example of conventional cubes is equivalent in size to a standard granulated sugar cube, which is approximately 2.2 x 2.2 x 2.2 cm3 and weighs approximately 8 g. In another embodiment, a solid table sweetener is in the form of a tablet or any other form known to those skilled in the art.
[00399] [00399] A table sweetener composition can also be included in the form of a liquid, in which the new extract is combined with a liquid carrier. Suitable non-limiting examples of carrier agents for liquid table sweeteners include water, alcohol, polyol, glycerin base or citric acid base dissolved in water and mixtures thereof. The sweetness equivalent of a table sweetener composition for any of the forms described in this document or known in the art can be varied to obtain a desired sweetness profile. For example, a table sweetener composition may comprise a sweetness comparable to that of an equivalent amount of standard sugar. In another embodiment, the table sweetener composition may comprise a sweetness of up to 100 times that of an equivalent amount of sugar. In another embodiment, the table sweetener composition may comprise a sweetness of up to 90 times, 80 times, 70 times, 60 times, 50 times, 40 times, 30 times, 20 times, 10 times, 9 times, 8 times, 7 times , 6 times, 5 times, 4 times, 3 times and 2 times that of an equivalent amount of sugar. BEVERAGE AND BEVERAGE PRODUCTS
[00400] [00400] Another embodiment provides a beverage or beverage product comprising one or more new extracts. Another embodiment provides a beverage or beverage comprising a composition comprising one or more new extracts.
[00401] [00401] As used in this document, a "beverage product" is a ready-to-drink beverage, beverage concentrate, beverage syrup or powdered beverage. Suitable ready-to-drink drinks include carbonated and non-carbonated drinks. Carbonated drinks include, but are not limited to, improved carbonated drinks, cola, lemon-lime flavored carbonated drink, orange flavored carbonated drink, grape flavored carbonated drink, carbonated carbonated drink strawberry flavor, pineapple flavored fizzy drink, ginger ale, soft drinks and root beer. Non-carbonated drinks include, but are not limited to, fruit juice, fruit-flavored juice, juices, nectars, vegetable juice, vegetable-flavored juice, sports drinks, energy drinks, improved water drinks, improved water with vitamins, water-like drinks (for example, water with natural or synthetic flavorings), coconut water, tea-type drinks (for example, black tea, green tea, red tea, oolong tea), coffee, cocoa drink, beverage containing milk components (e.g. milk drinks, coffee containing milk components, coffee with milk,
[00402] [00402] Drink concentrates and drink syrups are prepared with an initial volume of liquid matrix (eg water) and the desired beverage ingredients. Totally concentrated drinks are then prepared by adding more volumes of water. Powdered drinks are prepared by dry mixing all the beverage ingredients in the absence of a liquid matrix. Totally concentrated drinks are then prepared by adding the total volume of water.
[00403] [00403] The drinks comprise a liquid matrix, that is, the basic ingredient in which the ingredients - including the compositions of the present invention - are dissolved. In one embodiment, a beverage comprises drink quality water as the liquid matrix, such as, for example, deionized water, distilled water, reverse osmosis water, carbon treated water, purified water, demineralized water and combinations thereof. Additional suitable liquid matrices include, but are not limited to, phosphoric acid, phosphate buffer, citric acid, citrate buffer and carbon treated water.
[00404] [00404] In another modality, the consumer article is a drink that comprises one or more new extracts.
[00405] [00405] In another embodiment, a drink contains a composition comprising one or more new extracts.
[00406] [00406] Another embodiment provides a beverage product comprising one or more new extracts.
[00407] [00407] Another embodiment provides a beverage product that contains a composition comprising one or more new extracts.
[00408] [00408] The concentration of the new extract in the drink may be above, at, or below, its limit concentration for sweetness recognition.
[00409] [00409] In another modality, the concentration of the new extract in the drink is above its limit concentration for the recognition of sweetness or flavor. In another embodiment, the concentration of the new extract is at least about 1%, at least about 5%, at least about 10%, at least about 15%, at least about 20%, at least about 25 %, at least about 30%, about at least about 35%, at least about 40%, about at least about 45%, at least about 50% or more above your limit concentration recognition of sweetness or flavor.
[00410] [00410] In another embodiment, the concentration of the new extract in the drink is at, or is approximately, the limit concentration of recognition of the sweetness or flavor of one or more new extracts.
[00411] [00411] In another modality, the concentration of one or more new extracts in the drink is below the limit concentration for recognizing the sweetness or flavor of one or more new extracts. In another embodiment, the concentration of the new extract is at least about 1%, at least about 5%, at least about 10%, at least about 15%, at least about 20%, at least about 25 %, at least about 30%, about at least about 35%, at least about 40%, about at least about 45%, at least about 50% or more below your limit concentration recognition of sweetness or flavor.
[00412] [00412] In another embodiment, the present invention is a beverage or beverage product containing the new extract in an amount ranging from about 1 ppm to about 10,000 ppm, such as, for example, from about 25 ppm to about 800 ppm. In another embodiment, the new extract is present in a drink in an amount ranging from about 100 ppm to about 600 ppm. In yet other embodiments, the new extract is present in a drink in an amount ranging from about 100 to about 200 ppm, from about 100 ppm to about 300 ppm, from about 100 ppm to about 400 ppm or from about 100 ppm to about 500 ppm. In another embodiment, the new extract is present in the beverage or beverage product in an amount ranging from about 300 to about 700 ppm, such as, for example, from 400 ppm to about 600 ppm. In a particular embodiment, the new extract is present in a drink in an amount of about 500 ppm.
[00413] [00413] The drink may also include at least one additional sweetener. Any of the sweeteners detailed in this document can be used, including natural, unnatural or synthetic sweeteners. These can be added to the drink before, simultaneously with, or after, the new extract.
[00414] [00414] In another embodiment, the drink contains a carbohydrate sweetener in a concentration of about 100 ppm to about
[00415] [00415] The drink may also comprise additives, including, but not limited to, carbohydrates, polyols, amino acids and their corresponding salts, polyamino acids and their corresponding salts, sugar acids and their corresponding salts, nucleotides, organic acids, inorganic acids, salts organic, including salts of organic acids and salts of organic bases, inorganic salts, bitter compounds, caffeine, flavorings and flavoring ingredients, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, weighing agents, juice, dairy products, cereal and other extracts from plants, flavonoids, alcohols,
[00416] [00416] In another embodiment, the polyol may be present in the drink in a concentration of about 100 ppm to about
[00417] [00417] In another embodiment, the amino acid can be present in the drink in a concentration of about 10 ppm to about
[00418] [00418] In another embodiment, the nucleotide can be present in the drink in a concentration of about 5 ppm to about
[00419] [00419] In another embodiment, the organic acid additive can be present in the drink in a concentration of about 10 ppm to about 5,000 ppm.
[00420] [00420] In another embodiment, the inorganic acid additive can be present in the drink in a concentration of about 25 ppm to about 25,000 ppm.
[00421] [00421] In another embodiment, the bitter compound can be present in the drink in a concentration of about 25 ppm to about 25,000 ppm.
[00422] [00422] In another embodiment, the flavoring can be present in the drink in a concentration of about 0.1 ppm to about
[00423] [00423] In another embodiment, the polymer can be present in the drink in a concentration of about 30 ppm to about
[00424] [00424] In another embodiment, the protein hydrolyzate can be present in the drink in a concentration of about 200 ppm to about 50,000.
[00425] [00425] In another embodiment, the surfactant additive can be present in the drink in a concentration of about 30 ppm to about 2,000 ppm.
[00426] [00426] In another embodiment, the flavonoid additive can be present in the drink in a concentration of about 0.1 ppm to about 1,000 ppm.
[00427] [00427] In another embodiment, the alcohol additive can be present in the drink in a concentration of about 625 ppm to about 10,000 ppm.
[00428] [00428] In another embodiment, the astringent additive can be present in the drink in a concentration of about 10 ppm to about 5,000 ppm.
[00429] [00429] The drink may also contain one or more functional ingredients, detailed above. Functional ingredients include, but are not limited to, vitamins, minerals, antioxidants, preservatives, glucosamine, polyphenols and their combinations. Any suitable functional ingredient described in this document can be used.
[00430] [00430] It is contemplated that the pH of the consumer article, such as, for example, a drink, does not materially or adversely affect the flavor of the sweetener. A non-limiting example of the pH range of the drink can be from about 1.8 to about 10. Another example includes a pH range of about 2 to about 5. In another embodiment, the pH of the drink can be from about 2.5 to about 4.2. One skilled in the art will understand that the pH of the beverage may vary based on the type of beverage. Dairy drinks, for example, can have a pH greater than 4.2.
[00431] [00431] The titratable acidity of a drink comprising the new extract can, for example, vary from about 0.01 to about 1.0% by weight of the drink.
[00432] [00432] In another embodiment, the carbonated beverage product has an acidity of about 0.01 to about 1.0% by weight of the beverage, such as, for example, from about 0.05% to about 0 , 25% by weight of the drink.
[00433] [00433] The carbonation of a carbonated beverage product has 0 to about 2% (w / w) of carbon dioxide or its equivalent, for example, from about 0.1 to about 1.0% (p /P).
[00434] [00434] The temperature of a drink can, for example, vary from about 4ºC to about 100ºC, like, for example, from about 4ºC to about 25ºC.
[00435] [00435] The drink can be a full calorie drink that has up to about 120 calories per serving of 0.227 grams (8 ounces).
[00436] [00436] The drink can be a half-calorie drink that has up to about 60 calories per serving of 0.227 grams (8 ounces).
[00437] [00437] The drink can be a low-calorie drink that has up to about 40 calories per serving of 0.227 grams (8 ounces).
[00438] [00438] The drink can be a zero calorie that has less than 5 calories per serving of 0.227 grams (8 ounces). METHODS OF USE
[00439] [00439] The compounds and compositions of the modalities described in this document can be used to impart sweetness or to increase the taste or sweetness of consumer articles or other compositions.
[00440] [00440] Another embodiment provides a method of preparing a consumable item comprising (i) providing a consumable matrix and (ii) adding one or more new extracts to the consumable matrix to provide a consumable article.
[00441] [00441] In another embodiment, the present invention is a method of preparing a beverage comprising (i) providing a liquid or beverage matrix and (ii) adding one or more new extracts to the consumer article matrix to provide a beverage .
[00442] [00442] Another embodiment provides a method of preparing a sweetened consumer item comprising (i) providing a sweetened consumer item and (ii) adding one or more new extracts to the sweetened consumer item to provide a sweetened consumer item.
[00443] [00443] Another embodiment provides a method of preparing a sweetened drink comprising (i) providing a sweetener drink and (ii) adding one or more new extracts to the sweetener drink to provide a sweetened drink.
[00444] [00444] In the above methods, one or more new extracts can be provided as such or in the form of a composition. When the new extract is provided as a composition, the amount of the composition is effective to provide a concentration of one or more new extracts that is above, at, or below, its threshold concentration of taste or sweetness recognition when the composition is added to the consumable item (for example, the drink). When one or more new extracts are not provided as a composition, they can be added to the consumer article at a concentration that is above, at, or below, your limit concentration for recognizing taste or sweetness.
[00445] [00445] Another modality provides a method to increase the sweetness of a consumer item comprising (i) providing a consumer item comprising one or more sweet ingredients and (ii) adding one or more new extracts (1) to the consumer item to provide a consumer article with increased sweetness, in which one or more new extracts are added to the consumer article in a concentration at, or below, your sweetness recognition limit concentration. In another modality, one or more new extracts are added to the consumer article at a concentration below its sweetness recognition limit.
[00446] [00446] Another embodiment provides a method for increasing the sweetness of a consumer item comprising (i) providing a consumer item comprising one or more sweet ingredients and (ii) adding a composition comprising one or more new extracts to the consumer item , to provide a consumer article with increased sweetness, in which one or more new extracts are present in the composition in an amount effective to provide a concentration of one or more new extracts at or below its sweetness recognition limit concentration, when the composition is added to the consumable. In another embodiment, one or more new extracts are present in the composition in an amount effective to provide a concentration of the new extract below its sweetness recognition limit concentration.
[00447] [00447] Another embodiment provides a method for increasing the sweetness of a beverage comprising (i) providing a beverage comprising at least one sweet ingredient and (ii) adding one or more new extracts to the beverage to provide a beverage with increased sweetness, in that one or more new extracts are added to the drink in an amount effective to provide a concentration at or below its sweetness recognition limit concentration. In another embodiment, one or more new extracts are added to the consumer article in an effective amount to provide a concentration below its sweetness recognition limit.
[00448] [00448] Another embodiment provides a method for increasing the sweetness of a drink comprising (i) providing a drink comprising one or more sweet ingredients and (ii) adding a composition comprising one or more new extracts to the consumer article, to provide a drink with increased sweetness, in which one or more new extracts are present in the composition in an amount effective to provide a concentration of the new extract at, or below, its sweetness recognition limit concentration, when the composition is added to the drink. In another embodiment, one or more new extracts are present in the composition in an amount effective to provide a concentration of the new extract below its sweetness recognition limit concentration, when the composition is added to the drink.
[00449] [00449] Another embodiment provides a method for enhancing the taste of a consumer article, comprising (i) providing a consumer article comprising at least one flavoring ingredient and (ii) adding one or more new extracts to the consumer article, to provide a consumer item with increased flavor, in which one or more new extracts are added to the consumer item at a concentration at, or below, its limit flavor recognition concentration. In a particular modality, one or more new extracts are added to the consumer article at a concentration below its limit concentration for flavor recognition.
[00450] [00450] Another embodiment provides a method for enhancing the taste of a consumer item comprising (i) providing a consumer item comprising at least one flavoring ingredient and (ii) adding a composition comprising one or more new extracts to the consumer item, to provide a consumer item with increased flavor, in which one or more new extracts are present in the composition in an amount effective to provide a concentration of one or more new extracts at, or below, their limit flavor recognition concentration, when the composition is added to the consumable. In another embodiment, the new extract is present in the composition in an amount effective to provide a concentration of one or more new extracts below its concentration limit of taste recognition, when the composition is added to the consumption article.
[00451] [00451] Another embodiment provides a method for enhancing the taste of a beverage comprising (i) providing a beverage comprising at least one flavoring ingredient and (ii) adding one or more new extracts to the beverage to provide a beverage with enhanced flavor, in that one or more new extracts are added to the drink in a concentration at, or below, its limit flavor recognition concentration. In a particular modality, one or more new extracts are added to the consumer article at a concentration below its limit concentration for flavor recognition.
[00452] [00452] Another embodiment provides a method for enhancing the taste of a beverage comprising (i) providing a beverage comprising at least one flavoring ingredient and (ii) adding a composition comprising one or more new extracts to the beverage, to provide a beverage with increased taste, in which one or more new extracts are present in the composition in an amount effective to provide a concentration of one or more new extracts at, or below, their limit taste recognition concentration, when the composition is added to the drink. In another embodiment, one or more new extracts are present in the composition in an amount effective to provide a concentration of one or more new extracts below their flavor concentration limit when the composition is added to the consumer article.
[00453] [00453] Another modality provides methods of preparing sweetened compositions (for example, sweetened consumer items) and enhanced-flavored compositions (for example, sweetened consumer items) by adding one or more new extracts or compositions comprising the new extract to those compositions / consumer articles.
[00454] [00454] The present modalities described in this document also provide methods to introgress the self-compatibility phenotype for other stevia varieties, in a plant breeding program, selecting stevia plants and applying plant breeding techniques, such as recurrent selection, backcrossing, genetic improvement of lineage, selection aided by markers or production of haploid / double haploid, to produce new stevia cultivars showing self-compatibility.
[00455] [00455] The following examples illustrate the modalities of the invention. It will be understood that the embodiment of the invention is not limited to the materials, proportions, conditions and procedures set out in the examples, which are illustrative only. EXAMPLE 1 Evaluation of the self-compatibility characteristic of Stevia
[00456] [00456] For Stevia plants grown in a crossbreeding shed, bee pollination was used to estimate self-compatibility.
[00457] [00457] In addition, Stevia plants grown under glass greenhouse conditions were evaluated by a manual pollination method. In the flowering stage, the flowers from 314018 and the flowers from 16139002 were selected for self-fertilization in bags, with the open flowers removed. The treated plants were harvested at the maturation stage. The numbers of seeds produced from the pollinated flowers were collected and the self-compatibility was calculated based on the self-compatibility index. The self-compatibility index was calculated using the following formula: Self-compatibility index (IAC) = number of viable seeds collected / number of pollinated flowers. EXAMPLE 2 Evaluation of levels of inbreeding depression of the Stevia strain B.C
[00458] [00458] The growth rates of the self-compatible Stevia variety 314018 and its self-incompatible progeny 16139002 were compared on the MS medium. 17 apical shoots were inoculated over the medium of each culture flask as explants. For each variety, 6 replicates of tissue cultures were created. The weight (g) of the 17 explants was measured and compared with the weight (g) of the tissue culture seedlings after 13 days of growth on the medium. The weight of 17 explants inoculated on the MS medium showed no significant difference. On the other hand, the weight of the tissue culture seedlings showed a significant difference, with p <0.05. We conclude that the self-compatible Stevia variety 314018 grew significantly slower than its self-incompatible progeny 16139002. EXAMPLE 3 Preparation of Stevia extracts
[00459] [00459] The extraction of dry Stevia rebaudiana leaves was carried out as below.
[00460] [00460] 1,000 g of dry leaves obtained from the Stevia rebaudiana cultivar were extracted several times with 20 L of water. The liquid extract was mixed with 400 g of ferric sulfate and Ca (OH) 2 was added for the flocculation of impurities. The precipitated flake was separated by filtration and the flake was passed through a series of columns filled with 2,000 mL of macroporous absorption resin (Diaion HP-20), in which the steviol glycosides in the filtrate were absorbed into the resin and most of the other impurities passed through the column without adsorbing on the resin. The resin was washed sufficiently with water to remove the remaining impurities and the adsorbed steviol glycosides were eluted with 10 L of 70% (v / v) Ethanol. The eluate was passed through a column filled with 1,000 mL of ion exchange resin (Diaion WA-30); 50 g of activated carbon was added to the eluate and stirred. The mixture was filtered, the filtrate was concentrated and the residue was dried to give Stevia extract comprising all steviol glycosides and steviol glycoside families originally present in the dry leaves of the respective Stevia rebaudiana cultivar in the same proportion and% of the ratio .
[00461] [00461] The untreated aqueous extracts obtained were further evaluated in several applications without any purification, crystallization, separation, additional isolation of individual steviol glycosides. EXAMPLE 4 HPLC assay
[00462] [00462] Any HPLC method or combination of HPLC methods capable of separating each steviol glycoside described in this document can be used. An HPLC methodology was developed to reliably determine and quantify the steviol glycosides RebE, RebD, RebM, RebN, RebO, RebA, Stev, RebF, RebC, DulA, Rub, RebB and Sbio.
[00463] [00463] For example, chromatographic analysis can be performed on an HPLC system comprising an HPLC system,
[00464] [00464] Theoretically, self-fertilization would increase homozygosity in the Estevia plant and, thus, decrease the plant's fitness due to the reduction of the effects of dominance in relation to the genome and / or excess dominance. The recessive alleles are not expressed in heterozygous plants, however the recessive alleles are able to express in homozygous plants. Thus, the expression of harmful recessive alleles makes it possible to be selected from the population. As a consequence, inbreeding progenies tend to suffer from inbreeding depression, that is, a reduction in the fitness of inbreeding progenies compared to cross-fertilization progenies.
[00465] [00465] In another modality, the new cultivar are cultivars called Stevia rebaudiana 314018 and its progeny 16139002, which are generated by selective genetic improvement. The self-fertilization rate of 314018 with bee pollination in the shed is 30%, and the viable seed harvested from a single plant of 314018 is 1.84 g. The general agronomic characteristics of 314018 and 16139002 are given in Table 1. Table 1. Agronomic characteristics of the Stevia rebaudiana AC 314018 cultivar and its progeny AU 16139002 Variety Characteristics 314018 16139002 Green-Green- Light leaf color Growth period (day ) 107 101 Plant height (cm) 86.2 101.5 Stem diameter (mm) 10.206 9.581 Number of nodes 25 28.3 Number of primary branches 8.1 6.7 Number of secondary branches 78.6 72.6 New leaf / new plant ratio (%) 32.61 35.29 Dry leaf / new leaf ratio (%) 31.76 34.45 Self-fertilization rate (%) 30 0 Viable seeds harvested from a single 1.84 0 plant (g)
[00466] [00466] To determine the magnitude of inbreeding depression in the self-compatible Stevia variety 314018, the growth rates of 314018 and 16139002 were evaluated on the MS medium. The weight of explants before inoculation in the MS medium and the weight of seedlings after 13 days of growth are compared. Explants of the parental strain AC 314018 exhibit a significantly lower growth rate on the MS medium than the control AI progeny 16139002, as shown in Figure 1.
[00467] [00467] Self-compatibility can be a very useful feature in the genetic improvement of Stevia, due to the fact that Stevia rebaudiana is a species that crossbreeds naturally. Current breeding techniques to generate a genetically homogeneous population of a variety of Stevia are using insisions or tissue cultures. The seeds produced by the crossing would naturally be genetically segregated.
[00468] [00468] Next, manual pollination was performed on flowers in bags to analyze the self-compatibility index (IAC) of the breeding system 314018. The IAC was calculated as follows: Self-compatibility index (IAC) = number of viable seeds harvested / number of pollinated flowers Table 2. The self-compatibility index (IAC) of the Stevia AC 314018 variety and its progeny AI 16139002 Count of IAC Count Count Average of IAC Variety I (%) IAC II (%) III (%) %) IAC (%) 314018 28 27 29 28 16139002 0 0 0 0
[00469] [00469] In another modality, the new cultivars are the cultivars called Stevia rebaudiana 314018, its progeny and its progeny 16139002. The average self-compatibility index (IAC) of 314018 is 28%, which is confirming the self-fertilization rate of 314018 with bee pollination in the shed (Table 2). Comparing the autocompatibility index (IAC) of 314018 and that of its AI 16139002 progeny, the results showed that the AC allele in 16139002 was dominant to the AC allele in 314018. Based on the fact that Asteraceae species have a sporophytic self-incompatibility (IEA), the 314018 self-compatibility characteristic is transferable to the new varieties of Stevia rebaudiana, with genetic mapping and selections aided by markers.
[00470] [00470] In another embodiment, the new cultivars are the cultivars named Stevia rebaudiana 314018, their progeny and their progeny 16139002. The content of steviol glycosides in the dry leaves of the cultivars of Stevia rebaudiana 314018 and 16139002 is provided in Table 3, compared to the dry leaves of the commercial cultivars of Stevia rebaudiana PC star 3. Table 3. HPLC assay of the dry leaves of Stevia rebaudiana Family of Cultivars Content of Glycosides of PC Glycosides Esteviol,% w / w in dry leaves 314018 16139002 Steviol Star 3 Rub SvG2 0.01 0 0 Wise SvG2 0.06 0.08 0 Stev SvG3 1.33 0.95 0.46 Reb A SvG4 5.57 4.22 7.41 Reb B SvG3 0.16 0.11 0 Reb D SvG5 0.41 3.49 1.06 Reb E SvG4 0.13 0.22 0 Reb M SvG6 0.52 1.01 0.93 SvGn Total SvGn 8.19 10.08 9.86 Dul A SvR1G2 0.01 0 0 Reb C SvR1G3 0.58 0.48 0.55 Reb N SvR1G5 2.17 0.72 0.2 Reb O SvR1G6 0.63 1.02 0.7 SvR1Gn Total SvRmGn 3.39 2.22 1.45 Reb F SvX1G3 0.14 0.12 0.18 SvX1Gn Total SvX1Gn 0.14 0.12 0.18 TSG - 10.55 12 , 42 11.49% of the SvGn to TSG Ratio - 77.63 81.16 85.81% of the SvR1Gn Ratio to - 32.13 17.87 12.62
[00471] [00471] The deposits of live plant tissue of the Stevia rebaudiana varieties of Stevia plants with the desirable characteristics described in this document can be carried out by developing the callus culture deposited at the China General Microbiological Culture Collection Center (CGMCC), Institute of Microbiology, Chinese Academy of Sciences, Datun Road, Chaoyang District 100101, China, and designated Deposit No. 11712, with a filing date of 11 November 2015 for Stevia rebaudiana cultivar 314018, also having a strain designation reference of 15310003 , and Deposit No. 11697, with a filing date of November 12, 2015 for Stevia rebaudiana cultivar 16139002, also having a reference to the strain designation of
15133039. All restrictions on the availability of the deposit to the public will be irrevocably removed after a patent has been granted and the deposit is intended to meet all requirements of 37 CFR §§.1.801-1.809.

权利要求:
Claims (1)
[1]
1. Stevia rebaudiana plant, characterized by the fact that it comprises at least one new genetic characteristic, that is, self-compatibility, which is useful for crossing and using heterosis.
2. Process for preparing one or more new extracts from the Stevia rebaudiana plant as defined in claim 1, characterized by the fact that it comprises the steps of: providing the plant biomass of the Stevia rebaudiana plant as defined in claim 1 comprising at least one glycoside steviol, providing the solvent; contacting the biomass of the Stevia rebaudiana plant with the solvent to extract at least one steviol glycoside from the plant biomass; separate the biomass from the Stevia rebaudiana plant to obtain one or more new extracts comprising at least one steviol glycoside.
4. Consumer article, food or drink, characterized by the fact that it comprises one or more new extracts produced by the process as defined in claim 2.
5. Stevia rebaudiana breeding method, using the plant as defined in claim 1, characterized by the fact that said breeding is used to increase agronomic characteristics, such as plant height, leaf size, leaf yield, number grain weight, grain weight, maturity, disease resistance and resistance to host hosts, and / or increase metabolic characteristics, such as steviol glycoside (s) levels.
6. Stevia rebaudiana plant, characterized by the fact that it is produced using the method as defined in claim 5.
7. Process for preparing one or more new extracts from the Stevia rebaudiana plant as defined in claim 6, characterized by the fact that it comprises the steps of: providing a plant biomass of the Stevia rebaudiana plant as defined in claim 6 comprising at least one glycoside steviol, providing the solvent; contacting the biomass of the Stevia rebaudiana plant with the solvent to extract at least one steviol glycoside from the plant biomass; separate the biomass from the Stevia rebaudiana plant to obtain one or more new extracts comprising at least one steviol glycoside.
8. Consumer article, food or drink, characterized by the fact that it comprises one or more new extracts produced by the process as defined in claim 7.
9. Stevia rebaudiana plant, characterized by the fact that the percentage of the ratio of the content of steviol glycosides of the SvGn family to the content of TSG (Total Steviol Glycoside) is at least about 77%.
10. Process for preparing one or more new extracts from the Stevia rebaudiana plant as defined in claim 9, characterized in that it comprises the steps of: providing a plant biomass of the Stevia rebaudiana plant as defined in claim 8 comprising at least one glycoside steviol, providing the solvent; contacting the biomass of the Stevia rebaudiana plant with the solvent to extract at least one steviol glycoside from the plant biomass; separate the biomass from the Stevia rebaudiana plant to obtain one or more new extracts comprising at least one steviol glycoside.
11. Consumer article, food or drink, characterized by the fact that they comprise one or more new extracts produced by the process as defined in claim 10.
12. Stevia rebaudiana plant, characterized by the fact that the percentage of the ratio of the content of steviol glycosides of the SvR1Gn family to the content of TSG (Total Steviol Glycoside) is at least about 17%.
13. Process for preparing one or more new extracts from the Stevia rebaudiana plant as defined in claim 12, characterized by the fact that it comprises the steps of: providing a plant biomass of the Stevia rebaudiana plant as defined in claim 12, comprising at least one steviol glycoside, providing the solvent; contacting the biomass of the Stevia rebaudiana plant with the solvent to extract at least one steviol glycoside from the plant biomass; separate the biomass from the Stevia rebaudiana plant to obtain one or more new extracts comprising at least one steviol glycoside.
14. Consumer article, food or drink, characterized by the fact that they comprise one or more new extracts produced by the process as defined in claim 13.
15. Stevia rebaudiana plant, characterized by the fact that the percentage of the ratio of the content of steviol glycosides of the SvX1Gn family to the content of TSG (Total Steviol Glycoside) is at least about 1%.
16. Process for preparing one or more new extracts from Stevia rebaudiana as defined in claim 15, characterized by the fact that it comprises the steps of: providing a plant biomass of the Stevia rebaudiana plant as defined in claim 15 comprising at least one glycoside of steviol, providing the solvent; contacting the biomass of the Stevia rebaudiana plant with the solvent to extract at least one steviol glycoside from the plant biomass; separate the biomass from the Stevia rebaudiana plant to obtain one or more new extracts comprising at least one steviol glycoside.
17. Consumer article, food or drink, characterized by the fact that they comprise a new extract produced by the process as defined in claim 16.
18. Stevia rebaudiana plant, characterized by the fact that the percentage of the ratio of RebM content to TSG (Total Steviol Glycoside) content is at least about 1%.
19. Process for preparing one or more new extracts from the Stevia rebaudiana plant as defined in claim 18, characterized in that it comprises the steps of: providing a plant biomass of the new Stevia rebaudiana cultivar as defined in claim 18 comprising at least a steviol glycoside, providing the solvent; contacting the biomass of the Stevia rebaudiana plant with the solvent to extract at least one steviol glycoside from the plant biomass;
separate the biomass from the Stevia rebaudiana plant to obtain one or more new extracts comprising at least one steviol glycoside.
20. Consumer article, food or drink, characterized by the fact that they comprise one or more new extracts produced by the process as defined in claim 19.
21. Stevia rebaudiana cultivar, characterized by the fact that the percentage of the ratio of RebO content to TSG (Total Steviol Glycoside) content is at least about 1%.
22. Process for preparing one or more new extracts from the Stevia rebaudiana plant as defined in claim 21, characterized in that it comprises the steps of: providing a plant biomass of the Stevia rebaudiana plant as defined in claim 21 comprising at least one glycoside steviol, providing the solvent; contacting the biomass of the Stevia rebaudiana plant with the solvent to extract at least one steviol glycoside from the plant biomass; separate the biomass from the Stevia rebaudiana plant to obtain one or more new extracts comprising at least one steviol glycoside.
23. Consumer article, food or drink, characterized by the fact that it comprises one or more new extracts produced by the process as defined in claim 22.
24. Stevia rebaudiana plant, characterized by the fact that the percentage of the ratio of RebD content to TSG (Total Steviol Glycoside) content is at least about 1%.
25. Process for preparing one or more new extracts from the Stevia rebaudiana plant as defined in claim 24,
characterized by the fact that it comprises the steps of: providing a plant biomass of the Stevia rebaudiana plant as defined in claim 24 comprising at least one steviol glycoside, providing the solvent; contacting the biomass of the Stevia rebaudiana plant with the solvent to extract at least one steviol glycoside from the plant biomass; separate the biomass from the Stevia rebaudiana plant to obtain one or more new extracts comprising at least one steviol glycoside.
26. Consumer article, food or drink, characterized by the fact that it comprises one or more new extracts produced by the process as defined in claim 25.
27. Stevia rebaudiana plant, characterized by the fact that the percentage of the ratio of RebN content to TSG (Total Steviol Glycoside) content is at least about 1%.
28. Process for preparing one or more new extracts from the Stevia rebaudiana plant as defined in claim 27, characterized in that it comprises the steps of: providing a plant biomass of the Stevia rebaudiana plant as defined in claim 27 comprising at least one glycoside steviol, providing the solvent; contacting the biomass of the Stevia rebaudiana plant with the solvent to extract at least one steviol glycoside from the plant biomass; separate the biomass from the Stevia rebaudiana plant to obtain one or more new extracts comprising at least one steviol glycoside.
29. Consumer article, food or drink, characterized by the fact that it comprises one or more new extracts produced by the process as defined in claim 28.
30. Stevia rebaudiana plant, characterized by the fact that the percentage of the ratio of RebE content to TSG content (Total Steviol Glycoside) is at least about 1%.
31. Process for preparing one or more new extracts from the Stevia rebaudian plant as defined in claim 30, characterized in that it comprises the steps of: providing a Stevia rebaudian plant biomass, as defined in claim 30 comprising at least one glycoside steviol, providing the solvent; contacting the biomass of the Stevia rebaudiana plant with the solvent to extract at least one steviol glycoside from the plant biomass; separate the biomass from the Stevia rebaudiana plant to obtain one or more new extracts comprising at least one steviol glycoside.
32. Consumer article, food or drink, characterized by the fact that it comprises one or more new extracts produced by the process as defined in claim 31.
33. Stevia rebaudiana plant, characterized by the fact that the percentage of the ratio of the combined content of RebD, RebE, RebM, RebO and RebN to the content of TSG (Total Steviol Glycoside) is at least about 1%.
34. Process for preparing one or more new extracts from the Stevia rebaudiana plant as defined in claim 33, characterized by the fact that it comprises the steps of: providing a plant biomass of the Stevia rebaudiana plant as defined in claim 33, comprising at least one steviol glycoside, providing the solvent; contacting the biomass of the Stevia rebaudiana plant with the solvent to extract at least one steviol glycoside from the plant biomass; separate the biomass from the Stevia rebaudiana plant to obtain one or more new extracts comprising at least one steviol glycoside.
35. Consumer article, food or drink, characterized by the fact that it comprises one or more new extracts produced by the process as defined in claim 34.
36. Plant of the Stevia rebaudiana cultivar 314018, characterized by the fact that a representative sample of living plant tissue of that cultivar was deposited under the CGMCC No.
11712.
37. Plant or part of the plant consisting of leaves, pollen, embryos, cotyledons, hypocotyl, meristematic cells, eggs, seeds, cells, roots, root tips, pistils, anthers, flowers and stems, characterized by the fact that it is produced by cultivating the plant as defined in claim 36.
38. Stevia rebaudiana plant or part of it, characterized by the fact that it has all the physiological and morphological characteristics of the stevia plant as defined in claim 37.
39. Food or food product, characterized by the fact that it is produced from the plant or part of it as defined in claim 37.
40. Tissue or cell culture, characterized by the fact that it is regenerable cells produced from the plant or part of the plant as defined in claim 37.
41. Tissue or cell culture according to claim 40, characterized in that it comprises the tissues or cells of a part of the plant selected from the group consisting of leaves, pollen, embryos, cotyledons, hypocotyl, cells meristem, roots, root tips, pistils, anthers, flowers and stems.
42. Stevia rebaudiana plant regenerated from tissue or cell culture as defined in claim 40, characterized by the fact that said plant has all the morphological and physiological characteristics of the Stevia rebaudiana cultivar 314018 listed in Tables 1, 2 and 3.
43. Method of vegetatively propagating the plant as defined in claim 34, characterized by the fact that it comprises the steps of: a. collecting tissue or cells capable of being propagated from a plant as defined in claim 34; B. culturing said tissue or cells from (a) to obtain proliferated shoots; and c. to root said proliferated shoots to obtain rooted seedlings; or d. cultivating said tissue or cells to obtain proliferated shoots or to obtain seedlings.
44. Stevia rebaudiana plant, characterized by the fact that it is produced by growing the seedlings or proliferated shoots as defined in claim 43.
45. Plant of the Stevia rebaudiana cultivar 16139002, characterized by the fact that a representative sample of the living plant tissue of that cultivar was deposited under CGMCC No.
11697.
46. Plant or part of the plant consisting of leaves, pollen,
embryos, cotyledons, hypocotyl, meristematic cells, eggs, seeds, cells, roots, root tips, pistils, anthers, flowers and stems, characterized by the fact that it is produced by cultivating the plant as defined in claim 45.
47. Stevia rebaudiana plant or part of it, characterized by the fact that it has all the physiological and morphological characteristics of the stevia plant as defined in claim 45.
48. Food or food product, characterized by the fact that they are produced from the plant or part of it as defined in claim 46.
49. Tissue or cell culture, characterized by the fact that it is regenerable plant cells as defined in claim 46.
50. Tissue or cell culture according to claim 49, characterized in that it comprises the tissues or cells of a part of the plant selected from the group consisting of leaves, pollen, embryos, cotyledons, hypocotyl, cells meristem, roots, root tips, pistils, anthers, flowers and stems.
51. Stevia rebaudiana plant regenerated from tissue or cell culture as defined in claim 49, characterized by the fact that said plant has all the morphological and physiological characteristics of stevia cultivar 16139002 listed in Tables 1, 2 and 3.
52. Method of vegetatively propagating the plant as defined in claim 46, characterized by the fact that it comprises the steps of: a. collecting tissue or cells capable of being propagated from a plant as defined in claim 46; B. culturing said tissue or cells from (a) to obtain proliferated shoots; and c. to root said proliferated shoots to obtain rooted seedlings; or d. cultivating said tissue or cells to obtain proliferated shoots or to obtain seedlings.
53. Stevia rebaudiana plant, characterized by the fact that it is produced by cultivating seedlings or proliferated shoots as defined in claim 52.

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法律状态:
2021-11-23| B350| Update of information on the portal [chapter 15.35 patent gazette]|

优先权:

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申请号 | 申请日 | 专利标题

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US201462044626P| true| 2014-09-02|2014-09-02|

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US201462059562P| true| 2014-10-03|2014-10-03|

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