The invention discloses taste masking formulations for bitter natural compounds, selected from the extracts, fraction and pure phytochemicals produced in combination with a synthetic polymer or a natural polymer. The invention also relates to the novel process of producing the taste masking formulations. The invention also relates to taste masking formulations of Bacopa extracts with no bitter taste or negligible bitter taste in combination with synthetic polymers such as Eudragit or natural polymers such as Shellac.

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.

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.

Bitter blocker composition, comprising caffeine and a mixture including Mg.sup.2+, Ca.sup.2+, K.sup.30, Na.sup.+, HCO.sub.3.sup.−,SO.sub.4.sup.2−, Cl.sup.−, and β-alanine.

Bitter blocker composition, comprising caffeine and a mixture including Mg.sup.2+, Ca.sup.2+, K.sup.30, Na.sup.+, HCO.sub.3.sup.−,SO.sub.4.sup.2−, Cl.sup.−, and β-alanine.

The present disclosure generally relates to various formulations and uses of the compound: N-(heptan-4-yl)benzo[d] [1,3]dioxole-5-carboxamide, which is also referred to herein a “TM1” and comestibly acceptable salts thereof. In some aspects, the disclosure provides compositions that include TM1, or a comestibly acceptable salt thereof. In some embodiments, the compositions are ingestible compositions, including, but not limited to, packaged food and beverage products. In some other aspects, the disclosure provides methods of reducing the caloric content of a flavored article, for example, by reducing the amount of caloric sweeteners, fatty products (such as cheese). In some other aspects, the disclosure provides methods of reducing the amount of monosodium glutamate (MSG).

The present disclosure generally relates to various formulations and uses of the compound: N-(heptan-4-yl)benzo[d] [1,3]dioxole-5-carboxamide, which is also referred to herein a “TM1” and comestibly acceptable salts thereof. In some aspects, the disclosure provides compositions that include TM1, or a comestibly acceptable salt thereof. In some embodiments, the compositions are ingestible compositions, including, but not limited to, packaged food and beverage products. In some other aspects, the disclosure provides methods of reducing the caloric content of a flavored article, for example, by reducing the amount of caloric sweeteners, fatty products (such as cheese). In some other aspects, the disclosure provides methods of reducing the amount of monosodium glutamate (MSG).

Tri- and tetra-saccharides are used in foods, beverages and other consumable products to mask or reduce the unpleasant taste of certain components also present in such products, such as the bitter taste of certain high intensity sweeteners. The organoleptic qualities of the products are thereby improved. In particular, melezitose, maltotriose and maltotetraose effectively reduce the bitterness of consumable products containing steviol glycosides such as rebaudioside A.

The present invention relates to a method for preparing a comestible product, in particular a fermented beverage containing stevia extract. A further aspect of the invention is a comestible product obtainable by the method of the invention.

The present invention relates to a method for preparing a comestible product, in particular a fermented beverage containing stevia extract. A further aspect of the invention is a comestible product obtainable by the method of the invention.