Mogroside compounds and uses thereof

Abstract

The present disclosure generally relates to various formulations and uses of the compound Isomogroside IVE. In some aspects, the disclosure provides compositions that include Isomogroside IVE. In some embodiments, the compositions are comestible compositions, including, but not limited to, packaged food and beverage products and tabletop sweeteners. In some aspects, the disclosure provides certain compositions that include such mogroside compounds, such as compositions that include such mogroside compounds and one or more other sweeteners. In some other aspects, the disclosure provides methods of reducing the caloric content of a sweetened article, such as a sweetened food or beverage product.

1 . A mogroside compound, wherein the mogroside compound is a compound of formula (I): 
       
         
           
           
               
               
           
         
       
     
     
         2 . A method of sweetening or enhancing a sweet taste of a comestible composition, the method comprising introducing a mogroside compound of  claim 1  to a comestible composition. 
     
     
         3 . The method of  claim 2 , wherein the mogroside compound is present in the comestible composition at a concentration ranging from 1 ppm to 1000 ppm. 
     
     
         4 . The method of  claim 2 , wherein the comestible composition comprises one or more additional sweeteners. 
     
     
         5 . The method of  claim 4 , wherein the one or more additional sweeteners are selected from the group consisting of: sucrose, fructose, glucose, allulose, sugar alcohols (such as xylitol and erythritol), sucralose, aspartame, acesulfame potassium, cyclamate, steviol glycosides (such as rebaudioside A, rebaudioside D, rebaudioside E, and rebaudioside M), other mogrosides (such as mogroside III, mogroside IV, mogroside V, siamenoside I, isomogroside V, mogroside IV E , isomogroside IV, mogroside III E , 11-oxomogroside V, and 1,6-α isomer of siamenoside I), and any combinations thereof. 
     
     
         6 . The method of  claim 2 , wherein the comestible composition comprises one of more flavor modifying compounds selected from the group consisting of: sweetness enhancing compounds, umami enhancing compounds, cooling enhancing compounds, sourness reducing compounds, bitterness blocking compounds, taste masking compounds, mouthfeel enhancing compounds, and combinations thereof. 
     
     
         7 . The method of  claim 2 , wherein the comestible composition is a food product, which optionally comprises a bulking agent, a starch, or a combination thereof. 
     
     
         8 . The method of  claim 2 , wherein the comestible composition is a beverage product, which optionally comprises an aqueous carrier. 
     
     
         9 . A comestible composition, which comprises a mogroside compound of  claim 1 , and, optionally, a flavoring. 
     
     
         10 . The comestible composition of  claim 9 , wherein the comestible composition comprises an aqueous carrier. 
     
     
         11 . The comestible composition of  claim 10 , wherein the comestible composition is a beverage product, such as a packaged beverage product. 
     
     
         12 . The comestible composition of  claim 9 , wherein the comestible composition comprises a bulking agent, a starch, or a combination thereof. 
     
     
         13 . The comestible composition of  claim 12 , wherein the comestible composition is a food product, such as a packaged food product. 
     
     
         14 . The comestible composition of  claim 9 , wherein the mogroside compound is present in the comestible composition at a concentration ranging from 1 ppm to 1000 ppm. 
     
     
         15 . The comestible composition of  claim 9 , wherein the comestible composition comprises one or more additional sweeteners selected from the group consisting of: sucrose, fructose, glucose, allulose, sugar alcohols (such as xylitol and erythritol), sucralose, aspartame, acesulfame potassium, cyclamate, steviol glycosides (such as rebaudioside A, rebaudioside D, rebaudioside E, and rebaudioside M), other mogrosides (such as mogroside III, mogroside IV, mogroside V, siamenoside I, isomogroside V, mogroside IV E , isomogroside IV, mogroside Ilk, 11-oxomogroside V, and 1,6-α isomer of siamenoside I), and any combinations thereof. 
     
     
         16 . The comestible composition of  claim 9 , wherein the comestible composition comprises one of more flavor modifying compounds selected from the group consisting of: sweetness enhancing compounds, umami enhancing compounds, cooling enhancing compounds, sourness reducing compounds, bitterness blocking compounds, taste masking compounds, mouthfeel enhancing compounds, and combinations thereof. 
     
     
         17 . The comestible composition of  claim 9 , wherein the comestible composition is not a naturally occurring composition.