# US 9,775,373 B2 · Sweetened consumables comprising rubusoside and rebaudioside A and/or stevioside as sweetness enhancers and method of enhancing sweetness of consumables > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 9,775,373 B2 - Document ID: US9775373B2 - Status: Granted - Kind: B2 - Application number: 15/388,279 - Filed: 2016-12-22 - Published: 2017-05-11 - Granted: 2017-10-03 - Earliest claimed: 2006-10-24 - Assignees: Givaudan SA - Applicants: Givaudan S.A. - Inventors: Chad Allen Hansen; Jay Patrick Slack; Christopher Todd Simons - Web page: https://patentgrep.com/patent/US9775373B2 ## CPC - A23L 27/36: {Terpene glycosides} - A23L 2/60: Sweeteners - A23L 5/00: Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor - A23L 27/30: Artificial sweetening agents - A23L 27/33: {containing sugars or derivatives} - A23L 27/34: {Sugar alcohols} - A23L 29/30: containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin (products from apiculture A23L21/20; artificial sweetening agents A23L27/30) - A23L 29/37: {Sugar alcohols} - A23L 33/105: Plant extracts, their artificial duplicates or their derivatives - A23L 7/00: Cereal-derived products; Malt products; Preparation or treatment thereof (preparation of malt for brewing C12C) - A23L 21/00: Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof - A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs - A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B) - A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION ## Abstract Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and at least one sweetness enhancer in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof. The sweetness enhancer is selected from naringin dihydrochalcone, mogroside V, swingle extract, rubusoside, rubus extract, rebaudioside, and stevioside. ## Claims ### Claim 1 A sweetened consumable comprising: a) at least 0.0001% of at least one sweetener comprising at least one of sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, xylitol, erythritol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, or saccharine, wherein said at least one sweetener is present in a concentration above the sweetness detection threshold in a concentration isosweet to 2% to 15% sucrose; and b) a sweetness enhancer comprising rubusoside and at least one of rebaudioside A or stevioside, wherein the sweetness enhancer is present in a concentration near its sweetness detection threshold, wherein for rubusoside this concentration is from 1.4 to 56 ppm, for rebaudioside A this concentration is from 1 to 30 ppm, and for stevioside this concentration is from 2 to 60 ppm, wherein the sweetness enhancer has a more than additive sweetness enhancing effect that is greater than the sweet taste due to the sweetness enhancer itself. ### Claim 2 (depends on 1) The sweetened consumable of claim 1, wherein said sweetness enhancer further comprises naringin dihydrochalcone. ### Claim 3 (depends on 1) The sweetened consumable of claim 1, wherein said sweetness enhancer further comprises neohesperidin dihydrochalcone. ### Claim 4 (depends on 1) The sweetened consumable of claim 1, wherein said sweetness enhancer further comprises naringin dihydrochalcone and neohesperidin dihydrochalcone. ### Claim 5 (depends on 1) The sweetened consumable of claim 1, wherein said sweetened consumable comprises a beverage. ### Claim 6 (depends on 5) The sweetened consumable of claim 5, wherein said sweetened consumable comprises a carbonated beverage. ### Claim 7 (depends on 2) The sweetened consumable of claim 2, wherein said sweetened consumable comprises a beverage. ### Claim 8 (depends on 7) The sweetened consumable of claim 7, wherein said sweetened consumable comprises a carbonated beverage. ### Claim 9 (depends on 3) The sweetened consumable of claim 3, wherein said sweetened consumable comprises a beverage. ### Claim 10 (depends on 9) The sweetened consumable of claim 9, wherein said sweetened consumable comprises a carbonated beverage. ### Claim 11 A method of sweetening consumables comprising: admixing with a consumable at least 0.0001% of at least one sweetener comprising at least one of sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, xylitol, erythritol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, or saccharine, wherein said at least one sweetener is present in a concentration above the sweetness detection threshold in a concentration isosweet to 2% to 15% sucrose; and b) a sweetness enhancer comprising rubusoside and at least one of rebaudioside A or stevioside, wherein the sweetness enhancer is present in a concentration near its sweetness detection threshold, wherein for rubusoside this concentration is from 1.4 to 56 ppm, for rebaudioside A this concentration is from 1 to 30 ppm, and for stevioside this concentration is from 2 to 60 ppm, wherein the sweetness enhancer has a more than additive sweetness enhancing effect that is greater than the sweet taste due to the sweetness enhancer itself. ### Claim 12 (depends on 11) The method of claim 11, wherein said sweetness enhancer further comprises naringin dihydrochalcone. ### Claim 13 (depends on 11) The method of claim 11, wherein said sweetness enhancer further comprises neohesperidin dihydrochalcone. ### Claim 14 (depends on 11) The method of claim 11, wherein said sweetness enhancer further comprises naringin dihydrochalcone and neohesperidin dihydrochalcone. ### Claim 15 (depends on 11) The method of claim 11, wherein said sweetened consumable comprises a beverage. ### Claim 16 (depends on 15) The method of claim 15, wherein said sweetened consumable comprises a carbonated beverage. ### Claim 17 (depends on 12) The method of claim 12, wherein said sweetened consumable comprises a beverage. ### Claim 18 (depends on 17) The method of claim 17, wherein said sweetened consumable comprises a carbonated beverage. ### Claim 19 (depends on 13) The method of claim 13, wherein said sweetened consumable comprises a beverage. ### Claim 20 (depends on 19) The method of claim 19, wherein said sweetened consumable comprises a carbonated beverage.