The present invention relates to a composition for preventing and treating muscle diseases or improving muscular function, containing a Platycodon grandiflorum extract. More specifically, the present invention relates to: a pharmaceutical composition for preventing and treating muscle diseases, containing a Platycodon grandiflorum extract; a food composition for preventing muscle diseases or improving muscular function; or a cosmetic for improving muscular function. The Platycodon grandiflorum extract of the present invention increases muscle formation by inducing muscular protein synthesis and muscle cell differentiation. Therefore, the extract is a natural product so as to be used safely without side effects, thereby being usable as an active ingredient of a pharmaceutical, food, or cosmetic composition exhibiting an excellent effect in preventing and treating muscle diseases or improving muscular function.

The present disclosure is directed to confectionery products, such as compressed mint tablets, that comprise menthol and eucalyptol. In certain embodiments, the menthol is encapsulated. The confectionery products deliver a strong initial cooling impact, and have extended storage stability in high humidity environments.

Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.

Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.

Confectionery compositions which comprise Stevia leaves for use in confectionery products are disclosed. In certain non-limiting embodiments of the disclosed formulations, the confectionery composition containing Stevia leaves exhibits little to no bitterness and a sugar-like taste.

Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and a compound of formula (1), ##STR00001##
wherein R.sup.1 is selected from the group consisting of OH and OCH.sub.3, and R.sup.2 is selected from the group consisting of H and OH, R.sup.1 and R.sup.2 comprise at least one OH group, and when R.sup.1 is OH then R.sup.2 is H (trilobatin), and when R.sup.1 is OCH.sub.3 then R.sup.2 is OH (HDG), 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.

A chewing gum with a liquid filling, comprising a chewing gum mass that has one or more cavities, and a liquid filling contained in the cavities, characterized in that the liquid filling contains alcohol. The invention also relates to a method for producing a chewing gum of this type and to a liquid filling for the chewing gum.

A method for making a smokeless tobacco article can include combining thermoplastic polymer particles with tobacco particles to form a mixture of particles, compressing the mixture of particles within a pressing apparatus to form the mixture into a predetermined shape, separating the mixture from the pressing apparatus such that it retains the predetermined shape, and heating the mixture outside of the pressing apparatus to at least partially melt at least some of the thermoplastic polymer particles and form a matrix of polymer and tobacco particles.

A flavoring mixture, comprising (i) one or more sweet-tasting substances, selected from the group of naturally occurring sweet-tasting substances and the physiologically compatible salts thereof without phyllodulcin and the physiologically compatible salts thereof, and (ii) phyllodulcin and/or one or more of the physiologically compatible salts thereof,
wherein the ratio of the sucrose equivalence of the concentration of the substance or substances of group (i) to the sucrose equivalence of the concentration of the substance or substances of group (i) is 2.

Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.