UHT treated liquid nutritional compositions are provided having a high caloric content of around 2.0 kcal/ml and higher, a savoury taste and comprising protein, carbohydrate and fat components. The nutritional compositions are for use in the treatment of patients having high energy needs.

The invention includes a customized process to prepare a seasoning composition to modify a gustatory sensation experienced by an individual when a food substrate and a grape-based alcoholic beverage are consumed and the seasoning composition prepared thereby. The process includes obtaining an amount of an edible salt; selecting a grape varietal from which the grape-based alcoholic beverage is derived; determining the pairing profile of the grape-based alcoholic beverage selected from Sweet, Dry and Acidic; selecting a gustatory objective from the group consisting of a balance objective, a contrast objective, and an enhancement objective. When the objective is balance and the pairing profile is Sweet, a salty component is added to the amount of salt to form a customized seasoning composition. When the objective is balance and the pairing profile is Dry, a component selected from a salty component and an umami component is added to the amount of salt to form a customized seasoning composition.

Various embodiments of the present technology provide a sweetener composition comprising stevia glycosides that may be stably soluble in an aqueous solution, and methods for their manufacture. In various embodiments, the sweetener composition may comprise at least one stevia glycoside and a natural emulsifier. The natural emulsifier of the sweetener composition may enhance the aqueous solubility of the stevia glycoside to increase the concentration of dissolved stevia glycoside relative to its inherent aqueous solubility. The sweetener composition may be stably soluble upon formulation into any edible sweetened substances.

Sweetener imitating sugar in its full profile—fullness, aftertaste, pleasantness of sweet taste, intensity of sweet taste, and the like. The sweetener consists of functional, synergic combination of three components: wort, thaumatin and stevioglycoside which forms the full taste profile of the sweetener of natural origin with low energy value and high sweetening capacity.

An improved carbonated beverage comprises adding ethyl benzoate or a coca leaf extract to a diet soda, in particular, a diet cola soda. An improved diet cola beverage comprises an extract of the coca leaf. Such improved beverages can additionally comprise sugar, glucose or an artificial sweetener. The extract of coca leaf plant may be decocainized, and provided in either liquid or powder form. One ratio of diet cola beverage product and the extract of the coca leaf plant is a ratio by weight of approximately 22:1 to 44:1 of beverage:extract.

The present invention relates to a potato derived flavour enhancing composition having a dry matter content of at least 3 wt. % and containing per kg of dry matter: •150-900 g of proteinaceous matter; •0-100 g of starch; •0-5 mg of chlorogenic acid; •0-30 mg of glycoalkaloid selected from α-solanine, α-chaconine and combinations thereof; wherein free amino acids represent at least 80 wt. % of the proteinaceous matter, said free amino acids comprising: •a first group of free amino acids selected from asparagine (Asn), aspartate (Asp), glutamate (Glu), glutamine (Gln), pyroglutamate (pGlu) and combinations thereof, said first group of free amino acids representing 45-95 wt. % of the free amino acids; •a second group of free amino acids selected from glycine (Gly), leucine (Leu), lysine (Lys), serine (Ser), isoleucine (Ile) and combinations thereof, said second group of free amino acids representing 1-20 wt. % of the free amino acids; •at least 3.5 wt. % Glu; wherein the first group of free amino acids and the second group of free amino acids are present in a weight ratio of at least 4:1. The flavour enhancing composition according to the present invention is obtained by removing most of the starch and protein naturally present in potato, by additionally removing the bulk of glycoalkaloids (α-solanine, α-chaconine) that are endogenous to potato, and by retaining flavour enhancing components, including glutamate.

The present invention provides a sweetener composition that can be used for food as a sugar substitute sweetener. Specifically, the sweetener composition contains rebaudioside O and rebaudioside N as active ingredients, or contains at least one of rebaudioside D and rebaudioside M and at least one of rebaudioside O and rebaudioside N as active ingredients. In addition, the sweetener composition is used in combination with an additional sweetener.

An edible composition, an aerosol composition, a flavor composition, a fragrance composition, or an inhalable composition includes an organosulfur compound such as prenyl mercaptan, 2-methylthiophene, 3-methylthiophene, dimethyl disulfide, diprenyl disulfide, 3-methyl-2-buten-1-yl thiolacetate, 3-methyl-1-[(3-methyl-2-buten-1-yl)sulfanyl]-2-butene, prenylmethylthiol (1-(methylsulfanyl)-3-methyl-2-butene), prenyl thioacetate, thiogeraniol, dimethyl sulfide, or a combination of any two or more thereof, and a primary terpene compound selected from the group consisting of myrcene, β-caryophyllene, limonene, α-pinene, β-pinene, valencene, ocimene, terpinolene, or a combination of any two or more thereof.

A seasoning composition, which includes (A) sodium chloride, (B) potassium chloride, (C) at least two nucleotides, and (D) glutamic acid or salt thereof. The seasoning composition is characterized as having a weight ratio of the at least two nucleotides to the glutamic acid or salt thereof, (C):(D), of from 1:1 to 5:1, and a weight ratio of potassium chloride to the glutamic acid or salt thereof, (B):(D), of from 10:1 to 250:1. Also disclosed are comestibles containing the seasoning composition, and methods of enhancing an initial salty taste of comestibles with the seasoning composition.

The present invention relates to the use of a first amino acid selected from the group consisting of glycine, alanine, cysteine, histidine, leucine, methionine, phenylalanine, serine, tryptophan and tyrosine or a mixture of two or more thereof; a second amino acid selected from the group consisting of aspartic acid, cystine, glutamic acid, glutamine, isoleucine, lysine, aspartic acid, ornithine, threonine, valine, proline and hydroxyproline or a mixture of two or more thereof and one or more furanones for increasing the palatability of a foodstuff to a companion animal. The invention also relates to a pet foodstuff or supplement comprising a first amino acid selected from the group consisting of glycine, alanine, cysteine, histidine, leucine, methionine, phenylalanine, serine, tryptophan and tyrosine or a mixture of two or more thereof; a second amino acid selected from the group consisting of aspartic acid, cystine, glutamic acid, glutamine, isoleucine, lysine, aspartic acid, ornithine, threonine, valine, proline and hydroxyproline or a mixture of two or more furanones, and also a method of increasing the palatability of a foodstuff to a companion animal.