Methods for using rebaudioside c as a flavor enhancer

Abstract

The present invention is directed to the use of one or more rebaudioside C polymorphs, or stereoisomers thereof, to enhance the sweet taste of Luo Han Guo or Luo Han Guo in combination with one or more of steviol-based glycosides or rebaudioside A.

What is claimed is: 
     
         1 . A method of enhancing a sweet taste of a flavoring, comprising administering to a subject at least one rebaudioside C (Reb C) polymorph, or a stereoisomer thereof, in combination with a flavoring selected from:
 (a) Luo Han Guo, or   (b) Luo Han Guo in combination with:
 (i) steviol-based glycosides, 
 (ii) rebaudioside A, or 
 (iii) a combination of (i) and (ii), 
   
       wherein the Reb C is administered in an amount effective to provide a sweet taste enhancing effect without exhibiting an off-taste. 
     
     
         2 . The method of  claim 1 , further comprising administering ammoniated glycyrrhizin, neohespherdin dihydrochalcone or thaumatin. 
     
     
         3 . The method of  claim 1 , wherein the rebaudioside C polymorph is crystalline Form I. 
     
     
         4 . The method of  claim 1 , wherein the flavoring and at least one rebaudioside C polymorph, or a stereoisomer thereof, is administered in a consumable. 
     
     
         5 . The method of  claim 4 , wherein the consumable is a food product, a pharmaceutical composition, a dietary supplement, a nutraceutical, a dental hygienic composition or a cosmetic product. 
     
     
         6 . The method of  claim 1 , wherein the at least one rebaudioside C polymorph, or a stereoisomer thereof, is present at a concentration of from about 100 μM to about 600 μM. 
     
     
         7 . A consumable comprising at least one rebaudioside C (Reb C) polymorph, or a stereoisomer thereof, in combination with a flavoring selected from:
 (a) Luo Han Guo, or   (b) Luo Han Guo in combination with:
 (i) steviol-based glycosides, 
 (ii) rebaudioside A, or 
 (iii) a combination of (i) and (ii), 
   
       wherein the Reb C is in an amount effective to enhance the sweet taste of the flavoring without exhibiting an off-taste. 
     
     
         8 . The consumable of  claim 7 , further comprising an ammoniated glycyrrhizin, neohespherdin dihydrochalcone or thaumatin. 
     
     
         9 . The consumable of  claim 7 , wherein the rebaudioside C polymorph is crystalline Form I. 
     
     
         10 . The consumable of  claim 7 , wherein the consumable is a food product, a pharmaceutical composition, a dietary supplement, a nutraceutical, a dental hygienic composition, a cosmetic product or a tabletop flavoring. 
     
     
         11 . The consumable of  claim 7 , wherein the at least one rebaudioside C polymorph, or a stereoisomer thereof, is present at a concentration of from about 100 μM to about 600 μM. 
     
     
         12 . A method of decreasing the amount of a flavoring in a consumable comprising adding to a consumable containing a flavoring selected from:
 (a) Luo Han Guo, or
 (b) Luo Han Guo in combination with: 
 (i) steviol-based glycosides, 
 (ii) rebaudioside A, or 
 (iii) a combination of (i) and (ii), 
   
       at least one rebaudioside C (Reb C) polymorph, or a stereoisomer thereof, thereby reducing the amount of the flavoring needed to exhibit a given level of sweetness. 
     
     
         13 . The method of  claim 12 , further comprising adding an ammoniated glycyrrhizin, neohespherdin dihydrochalcone or thaumatin. 
     
     
         14 . The method of  claim 12 , wherein the rebaudioside C polymorph is crystalline Form I. 
     
     
         15 . The method of  claim 12 , wherein the consumable is a food product, a pharmaceutical composition, a dietary supplement, a nutraceutical, a dental hygienic composition, a cosmetic product or a tabletop flavoring. 
     
     
         16 . The method of  claim 12 , wherein the at least one rebaudioside C polymorph, or a stereoisomer thereof, is present at a concentration of from about 100 μM to about 600 μM.