Patent Publication Number: US-2022211625-A1

Title: Method for producing sweetener compositions and sweetener compositions

Description:
CROSS-REFERENCE 
     This application is a continuation application of U.S. application Ser. No. 16/882,346, filed on May 22, 2020, which is a continuation application of U.S. application Ser. No. 15/045,145, filed on Feb. 16, 2016, which is a continuation of International Application No. PCT/IB2015/000773, filed on Apr. 3, 2015, which is a continuation-in-part of U.S. application Ser. No. 14/629,272, filed Feb. 23, 2015, now U.S. Pat. No. 10,207,004, which application claims priority from U.S. Provisional Application No. 62/074,518, filed Nov. 3, 2014, U.S. Provisional Application No. 62/042,154, filed Aug. 26, 2014, U.S. Provisional Application No. 61/975,683, filed Apr. 4, 2014 all of which are incorporated herein by reference in their entirety. 
    
    
     FIELD OF THE INVENTION 
     The present disclosure relates to sweetener compositions. More particularly, the present invention relates to carbohydrate sweetener compositions and polyol sweetener compositions having enhanced sweetness and reduced caloric content as compared to that of the carbohydrate component or polyol component thereof, and to methods for the preparation thereof. 
     BACKGROUND OF THE INVENTION 
     Certain carbohydrates and polyols are commonly used as sweeteners. Sucrose, glucose, and other sweet mono-saccharides, di-saccharides, and oligosaccharides are fully metabolized when consumed in food. The sweetness of these natural sweeteners correlates with their calories in a fixed proportion. Excess sugar intake can pose several health problems. Artificial sweeteners have been used to reduce dietary sugar content, but they are not ideal sugar substitutes due to their after taste, absence of energy provided by sugars, and other health concerns. Sweetener polyols can offer a reduced calorie load and varying sweetness as compared to sweetener carbohydrates, but the cost of some sweetener polyols can be high. In such cases, a method to increase the sweetness of sweetener carbohydrates or sweetener polyols or to reduce the amount of sweetener carbohydrates or sweetener polyols while achieving equivalent sweetness is desired. Another promising strategy focuses on allosteric modulation of the sweet taste receptor by sweet taste enhancers. These artificially synthesized molecules do not taste sweet but can significantly modulate the perception of sweetness for sucrose and other sweeteners; however, they can be limited in strength and selectivity and have so far been tested on limited products. The present disclosure provides for the manipulation of the proportion between sweetener amount and calories so that a desired sweetness may correlate with lower calorie values while retaining a similar sensory profile to the sweetener. This effect is achieved through the presentation of the carbohydrate sweetener or polyol sweetener in the form of a composition belonging to a class of compositions described below. The perception of sweetness of a sweetener carbohydrate or sweetener polyol is retained while reducing the caloric value thereof by virtue of it being provided in a composition as described hereinafter. 
     SUMMARY OF THE INVENTION 
     Provided herein is a method of making a sweetener composition, comprising mechanically coating a carrier compound with one or more sweetener carbohydrates or sweetener polyols; wherein the sweetener composition has enhanced sweetness compared to a control composition; and wherein the control composition consists of the same contents by identity and quantity as the sweetener composition but without the carrier compound. In some embodiments, the method comprises sonicating the sweetener composition to form a sonicated sweetener composition. In some embodiments, the method comprises passing the sweetener composition through a sieve or sieving tower to remove particles of particular sizes and to form a selectively sieved sweetener composition. In some embodiments, the mechanical coating is by mortar and pestle or mechanical grinder. In some embodiments, the sweetness is enhanced by at least 10, 20, 30, 40 or 50%, for example, the sweetness is enhanced by 40-60%. 
     Further provided herein is a sweetener composition comprising one or more sweetener carbohydrates and/or sweetener polyols and 6-12% carrier compound weight/weight (wt/wt) relative to a sum of total sweetener carbohydrate and sweetener polyol; wherein the sweetener composition has enhanced sweetness compared to a control composition; and wherein the control composition consists of the same contents by identity and quantity as the sweetener composition but without the carrier compound. In some embodiments, the compositions comprises about 8-10% carrier compound wt/wt relative to a sum of total sweetener carbohydrate and sweetener polyol, for example, 8% carrier compound wt/wt relative to a sum of total sweetener carbohydrate and sweetener polyol. In some embodiments, the one or more sweetener carbohydrates are high fructose corn syrup. In some embodiments, the one or more sweetener carbohydrates are high maltose corn syrup. In some embodiments, each of the one or more sweetener carbohydrates is selected from the group consisting of sucrose and glucose. In some embodiments, the one or more sweetener carbohydrates are sucrose, glucose, maltose, lactose, high fructose corn syrup, high maltose corn syrup, or a combination thereof. In some embodiments, the one or more sweetener carbohydrates are not fructose. In some embodiments, the composition comprises a sweetener polyol. In some embodiments, the sweetener polyol is selected from the group consisting of xylitol, maltitol, erythritol, and sorbitol. In some embodiments, the sweetener polyol is xylitol, maltitol, erythritol, sorbitol, threitol, arabitol, hydrogenated starch hydrolysates (HSH), isomalt, lactitol, mannitol, galactitol (dulcitol), and a combination thereof. In some embodiments, the composition comprises one or more sweetener carbohydrates, one or more sweetener polyols, or a combination thereof. In some cases, the sweetener composition is an isolated sweetener composition. In some cases, a sweetener composition described herein reduces the perceived bitterness of a consumable product, such as a food, beverage, or other non-food, non-beverage consumable product. 
     In some embodiments, the carrier compound is chitosan. In some embodiments, the carrier compound is silica. In some embodiments, the carrier compound is precipitated silica. In some embodiments, the carrier compound is porous silica. In some embodiments, the carrier compound is porous, precipitated silica. In some embodiments, the carrier compound is silica gel. In some embodiments, the carrier compound is amorphous silica. In some embodiments, the carrier compound is precipitated, amorphous silica. In some embodiments, the carrier compound is Perkasil® (W. R. Grace &amp; Co). In some embodiments, the carrier compound is Perkasil® SM 660 (W. R. Grace &amp; Co). In some embodiments, the carrier compound is SYLOID® (W. R. Grace &amp; Co). In some embodiments, the carrier compound is SYLOX® (W. R. Grace &amp; Co). In some embodiments, the carrier compound is Tixosil® (Solvay). In some embodiments, the carrier compound is Tixosil® 38AB (Solvay). In some embodiments, the carrier compound contains a moisture level or water content of 0 to 6% by weight (wt). 
     In some embodiments, a sweetener composition is formulated as particles. In some embodiments, at least 50 percent of the particles of the sweetener composition are between about 25 microns and about 200 microns in diameter. In some embodiments, at least 50 percent of the particles of the sweetener composition are between about 25 microns and about 74 microns in diameter. 
     In some embodiments, the composition is comprised of at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, or 95% sweetener carbohydrate and carrier compound by weight. In some embodiments, the composition consists essentially of sweetener carbohydrate and carrier compound. In some embodiments, the composition consists of sweetener carbohydrate and carrier compound. In some embodiments, the composition is comprised of at least 50%, 60%, 70%, 80%, 90%, or 95% sweetener polyol and carrier compound by weight. In some embodiments, the composition consists essentially of sweetener polyol and carrier compound. In some embodiments, the composition consists of sweetener polyol and carrier compound. In some embodiments, the composition is comprised of at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, or 95% sweetener carbohydrate and/or sweetener polyol and carrier compound by weight. In some embodiments, the composition is comprised of at least 90% sweetener carbohydrate and/or sweetener polyol and carrier compound by weight. In some embodiments, the composition consists essentially of sweetener carbohydrate and/or sweetener polyol and carrier compound. In some embodiments, the composition consists of sweetener carbohydrate and/or sweetener polyol and carrier compound. In some embodiments, the composition does not comprise DNA, protein, lignin, or magnetic particles. 
     Further provided herein is a formulation comprising a sweetener composition. In some cases, the formulation is a syrup (i.e., a sweetener composition formulated as a syrup). A formulation can include water. A formulation can include a food additive. A formulation can include an artificial sweetener, a natural sugar substitute, or a combination thereof. An artificial sweetener can be one that is selected from the group consisting of: acesulfame potassium, advantame, alitame, aspartame, sodium cyclamate, dulcin, glucin, neohesperidin dihydrochalcone, neotame, P-4000, saccharin, aspartame-acesulfame salt, and sucralose. A natural sugar substitute can be one that is selected from the group consisting of: brazzein, curculin, glycyrrhizin, glycerol, inulin, mogroside, mabinlin, malto-oligosaccharide, mannitol, miraculin, monatin, monellin, osladin, pentadin, stevia, tagatose, and thaumatin. Any of the sweetener compositions, formulations, or consumable products described herein preferably have a reduced perceived bitterness as compared to the same product made using an artificial sweetener and/or a natural sugar substitute instead of a sweetener composition or made without a sweetener composition as described herein. 
     The sweetener compositions and formulations described herein can be used to make consumable products. Consumable products include food products, beverage products, pharmaceutical products, and hygiene products, as non-limiting examples. Food products include, but are not limited to, confectionary, chocolate, jam, ice cream, soup, whipped cream, baked goods, condiments, sauces, dairy products, and dressings. Beverage products include, but are not limited to, soft drink, flavored water, juice, sports drink, energy drink, alcoholic beverage, liqueur, carbonated beverage, caffeinated beverage, coffee, cocoa, tea, and dairy drinks. Pharmaceutical products include, but are not limited to, cough syrups, capsules, and tablets. Hygiene products include, but are not limited to, tooth paste and mouth wash. Other miscellaneous consumable products include, but are not limited to, chewing gum and spices. 
     In some cases, a consumable product may contain up to 0.1, 0.5, 1.0, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, or 2.0% silica on a weight/weight basis. In some cases, the consumable product is less bitter than a control product, wherein the control product is identical to the consumable product and has the same sweetener carbohydrate and/or sweetener polyol but not formulated as a sweetener composition (i.e., with the carrier). 
     Additionally provided herein are methods to make a consumable product. Such methods comprise substituting a portion of a sweetener ingredient in a consumable product with a sweetener composition described herein. Additionally or alternatively, a sweetener composition can be added to the process of making the consumable product. 
     Also provided herein is a syrup sweetener composition comprising one or more sweetener carbohydrates and/or sweetener polyols and 6-12% carrier compound wt/wt relative to a sum of total sweetener carbohydrate and sweetener polyol; wherein the sweetener composition has enhanced sweetness compared to a control composition; and wherein the control composition consists of comparable contents to the sweetener composition but lacks the carrier compound. In some embodiments, the syrup comprises 8-10% carrier compound wt/wt relative to a sum of total sweetener carbohydrate and sweetener polyol. 
     Additionally provided herein are methods to make a consumable product. Such methods comprise substituting a portion of a sweetener ingredient in a with a sweetener composition described herein. Additionally or alternatively, a sweetener composition can be added to the process of making the consumable product. 
    
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
         FIG. 1  shows overall sweet flavor intensity as a function of time for whipped double cream samples. 
         FIG. 2  shows liquorice flavor intensity as a function of time for whipped double cream samples. 
         FIG. 3  shows creamy flavor intensity as a function of time for whipped double cream samples. 
         FIG. 4  shows bitter flavor intensity as a function of time for whipped double cream samples. 
         FIG. 5  shows mouth drying intensity as a function of time for whipped double cream samples. 
     
    
    
     The novel features of the invention are set forth with particularity in the appended claims. A better understanding of the features and advantages of the present invention will be obtained by reference to the following detailed description that sets forth illustrative embodiments, in which the principles of the invention are utilized. 
     DETAILED DESCRIPTION OF THE INVENTION 
     Introduction 
     The present disclosure relates to sweetener compositions that can be used alone, formulated into sweetener composition formulations, or added to or further processed into a consumable product. The sweetener compositions herein comprise one or more sweetener carbohydrates and/or sweetener polyols and a carrier compound. The sweetener compositions herein may be sweeter in taste than a similar control composition (e.g., a composition comprising the same contents by identity and quantity as the sweetener composition but without the carrier compound). 
     Definitions 
     As used herein, the term “sweetener carbohydrate” refers to a consumable carbohydrate, which produces a sweet taste when consumed alone. A sweetener carbohydrate may be a monosaccharide or disaccharide. A sweetener carbohydrate may be a naturally-occurring carbohydrate. For example, it may be an isolated, purified sweetener. A sweetener carbohydrate may be a non-naturally occurring or synthetically-produced carbohydrate. Non-limiting examples of a sweetener carbohydrate include sucrose, glucose, maltose, lactose, high fructose corn syrup, and high maltose corn syrup. A sweetener carbohydrate may be sucrose, glucose, maltose, lactose, or a combination thereof. A sweetener carbohydrate may be sucrose, glucose, or a combination thereof. A sweetener carbohydrate may be sucrose. A sweetener carbohydrate may be glucose. A sweetener carbohydrate may be high fructose corn syrup, high maltose corn syrup, or a combination thereof. A sweetener carbohydrate may be high fructose corn syrup. A sweetener carbohydrate may be high maltose corn syrup. 
     As used herein, the term “sweetener polyol” refers to a consumable polyol which produces a sweet taste when consumed alone. Some non-limiting examples of sweetener polyols include xylitol, maltitol, erythritol, sorbitol, threitol, arabitol, hydrogenated starch hydrolysates (HSH), isomalt, lactitol, mannitol, and galactitol (dulcitol). In some instances, the polyol is a sugar alcohol. A sugar alcohol can be produced from a corresponding parent carbohydrate by any known method of reduction (via a chemical or biological transformation) of an acid or aldehyde to an alcohol. In some cases, a sweetener polyol can be created synthetically from a parent carbohydrate. In some cases, a sweetener polyol can be covalently attached to a carbohydrate (e.g. a monosaccharide, or disaccharide). Alternatively or in combination, a sweetener polyol can be bio-derived or obtained from a biological source. 
     As used herein, the term “sweetener” or “sweetener ingredient” refers to a consumable product, which produces a sweet taste when consumed alone. Some non-limiting examples of a sweetener ingredient include a sweetener carbohydrate, sweetener polyol, artificial sweetener, and natural sugar substitute. 
     As used herein, the term “carrier compound” refers to a solid, food-grade material, which may be coated with a sweetener. A carrier compound through its large and active surface and structure may form hydrogen bonds or van der Waals bonds with a sweetener carbohydrate and/or sweetener polyol. As such, the carbohydrate and/or polyol can maintain its chemical integrity. For instance, the interaction between the carrier compound and the carbohydrate and/or polyol does not need to involve covalent bonds. The carrier compound may associate with the sweetener carbohydrate and/or sweetener polyol to provide characteristics different than a control composition, for instance enhanced sweetness, reduced bitterness, or reduced rate of dissolution. A carrier compound may be a solid composition lacking a distinctive taste. A carrier compound may be tasteless, flavorless, or odorless. Digestion of a carrier compound by a human may produce a low amount of usable calories. A carrier compound may be non-caloric. A carrier compound may at least partially dissolve in a solvent (e.g., water). A carrier compound optionally meets test requirements as described in the Food Chemicals Codex (FCC), the European Directive, or Japan&#39;s Specifications and Standards for Food Additives. Some non-limiting examples of a carrier compound are silica, silicon dioxide, chitosan, chitin, starch, maltodextrin, microcrystalline cellulose, hemicellulose, cyclodextrins, hydroxyalkyl cyclodextrins (e.g., hydroxypropyl and methyl cyclodextrins), inulin, pectin, carrageenans, titanium dioxide, magnesium oxide, magnesium hydroxide, calcium oxide, calcium carbonate, and natural gums (e.g., gum arabic, gellan gum, guar gum, locust bean gum, and xanthan gum). A carrier compound may be a combination of more than one distinct carrier compounds. 
     In some embodiments, a carrier compound comprises silica or silicon dioxide (SiO 2 ). In some embodiments, a carrier compound is silica or silicon dioxide (SiO 2 ). In some embodiments, a carrier compound is colloidal silica or silica particles. In some embodiments, a carrier compound is precipitated silica. In some embodiments, silica particles are particles comprising silica. In some embodiments, silica particles are particles consisting essentially of silica. In some embodiments, silica particles are particles consisting of silica. 
     A carrier compound can have an average particle size of up to 1, 2, 3, 4, 5, 7, 8, 9, 10, 11, 12, 13, 14, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, or 100 microns. A carrier compound can have an average particle size of at least 1, 2, 3, 4, 5, 7, 8, 9, 10, 11, 12, 13, 14, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, or 100 microns. A carrier compound can have an average particle size of about 1, 2, 3, 4, 5, 7, 8, 9, 10, 11, 12, 13, 14, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, or 100 microns. In some embodiments, a carrier compound has an average particle size between 5 and 100, 10 and 80, 10 and 50, or 10 and 30 microns. 
     A carrier compound may have a high specific surface area. In some cases, a carrier compound may have a specific surface area of at least 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300 m 2 /g. In some cases, a carrier compound may have a specific surface area of up to 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300 m 2 /g. In some cases, a carrier compound may have a specific surface area of about 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300 m 2 /g. 
     In some embodiments, a carrier compound is in a dehydrated state. For example, the decrease in mass upon drying of a carrier compound can be up to 1, 2, 3, 4, 5, 6, 7, 8, 9, or 10%. In some cases, a carrier compound can be annealed before being coated with one or more sweetener carbohydrates and/or sweetener polyols. In some cases, a carrier compound can be dried before being coated with one or more sweetener carbohydrates and/or sweetener polyols. In some cases, a carrier compound have moisture or water added to it before being coated with one or more sweetener carbohydrates and/or sweetener polyols. In some cases, a carrier compound can contain up to 0.001%, 0.005%, 0.01%, 0.05%, 0.1%, 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, or 6% water wt/wt before being coated with one or more sweetener carbohydrates and/or sweetener polyols. In some cases, a carrier compound can contain at least 0%, 0.001%, 0.005%, 0.01%, 0.05%, 0.1%, 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, or 6% water wt/wt before being coated with one or more sweetener carbohydrates and/or sweetener polyols. In some cases, a carrier compound can contain about 0%, 0.001%, 0.005%, 0.01%, 0.05%, 0.1%, 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, or 6% water wt/wt before being coated with one or more sweetener carbohydrates and/or sweetener polyols. In some cases, a carrier compound can contain a moisture level or water content of 0-6%, 0-5%, 1-6%, 1-5%, 2-6%, 1-4%, 2-5%, 3-6%, 1-3%, 2-4%, 3-5%, or 4-6% wt/wt before being coated with one or more sweetener carbohydrates and/or sweetener polyols. In some cases, a carrier can be heated (e.g., at 400° C.) for at least 0.5, 1, 1.5, 2, 2.5, 3, 3.5, or 4 hours to remove moisture and dry the carrier. 
     As used herein, the term “solvent” refers to a liquid, which may be mixed with or used to dissolve a sweetener composition or one or more components of a sweetener composition. Non-limiting examples of a solvent include water, ethanol, and isopropanol. The solvent can be potable. The solvent can be water. Non-limiting examples of water include purified water, distilled water, double distilled water, deionized water, distilled deionized water, drinking water, well water, tap water, spring water, bottled water, carbonated water, mineral water, flavored water, or a combination thereof. A solvent may be a combination of two or more distinct solvents. 
     As used herein, the term “control composition” refers to a composition, to which a sweetener composition is compared. In some cases, a control composition comprises the one or more sweetener carbohydrates and/or sweetener polyols but not the carrier compound of the sweetener composition to which it is compared. In some cases, a control composition is formulated similarly to the sweetener composition. In some cases, a control composition is formulated identically to the sweetener composition. The control composition may comprise the same contents by identity and quantity as the one or more sweetener carbohydrates and/or sweetener polyols of a sweetener composition. In some cases, the one or more sweetener carbohydrates and/or sweetener polyols are in free, unassociated form. The control composition may consist of the same contents by identity and quantity as the one or more sweetener carbohydrates and/or sweetener polyols of a sweetener composition. The control composition may consist of the same contents by identity and quantity as the sweetener composition but without the carrier compound. 
     As used herein, the term “enhanced sweetness” or “higher perceived sweetness” refers to a stronger or higher sense of sweetness to a human. Sweetener compositions with enhanced sweetness taste sweeter than the control composition to which they are compared. A smaller amount (by weight or by volume) of a sweetener composition with enhanced sweetness may produce the same sense of sweetness as a larger amount (by weight or by volume) of a control composition that lacks enhanced sweetness. A sweetener composition with enhanced sweetness may produce a higher perceived sweetness and a lower caloric content than a control composition with a comparable amount (by weight) of the one or more sweetener carbohydrates and/or sweetener polyols in free, unassociated form. For example, 1.0 grams of a sweetener composition comprising about 0.08 grams of a carrier coated with about 0.92 grams of one or more sweetener carbohydrates and/or sweetener polyols may produce a higher perceived sweetness than a control composition that comprises about 0.92 grams of the one or more sweetener carbohydrates and/or sweetener polyols and does not comprise the carrier compound. 
     As used herein, the term “consumable product” refers to a product, which may be consumed (e.g., by eating, chewing, drinking, or swallowing). Consumable products include food products, beverage products, pharmaceutical products, and hygiene products, as non-limiting examples. Food products include, but are not limited to, confectionary, chocolate, jam, ice cream, soup, whipped cream, baked goods, condiments, sauces, dairy products, and dressings. Beverage products include, but are not limited to, soft drink, flavored water, juice, sports drink, energy drink, alcoholic beverage, liqueur, carbonated beverage, caffeinated beverage, coffee, cocoa, tea, and dairy drinks. Pharmaceutical products include, but are not limited to, cough syrups, capsules, and tablets. Hygiene products include, but are not limited to, tooth paste and mouth wash. Other miscellaneous consumable products include, but are not limited to, chewing gum and spices. 
     As used herein, the term “about” can be understood as within 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, 0.5%, 0.1%, 0.05%, or 0.01% of the stated value. 
     In some cases, the term “portion” can be understood as about 0.01, 0.05, 0.1, 0.5, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 91, 92, 93, 94, 95, 96, 97, 98, 99, 99, 99.1, 99.2, 99.3, 99.4, 99.5, 99.6, 99.7, 99.8, 99.9, or 100% of the referenced value; at least 0.01, 0.05, 0.1, 0.5, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 91, 92, 93, 94, 95, 96, 97, 98, 99, 99, 99.1, 99.2, 99.3, 99.4, 99.5, 99.6, 99.7, 99.8, 99.9, or 100% of the referenced value; or up to 0.01, 0.05, 0.1, 0.5, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 91, 92, 93, 94, 95, 96, 97, 98, 99, 99, 99.1, 99.2, 99.3, 99.4, 99.5, 99.6, 99.7, 99.8, 99.9, or 100% of the referenced value. 
     In some cases, the term “one or more” can be understood as about 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, or 100; at least 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, or 100; or up to 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, or 100. 
     Sweetener Compositions 
     A sweetener composition comprises one or more sweetener carbohydrates and/or sweetener polyols and a carrier compound. In some cases, a sweetener composition comprises one or more sweetener carbohydrates and a carrier compound. In some cases, a sweetener composition comprises one or more polyols and a carrier compound. In some cases, a sweetener composition does not contain a sweetener carbohydrate. In some cases, a sweetener composition does not contain a sweetener polyol. A sweetener composition can be purified or isolated. A sweetener composition is preferably substantially uniform or homogenous. A sweetener composition can be in the form of a solid (e.g., a powder) or a syrup. In some cases, a sweetener composition is dry and/or dehydrated. In some cases, a sweetener composition can be in a solvent (e.g., water). 
     The sweetener composition herein can have a defined ratio of amounts of the carrier compound and the one or more sweetener carbohydrates and/or sweetener polyols. Such a ratio of amounts can be determined by mass, weight, volume, mole, or a combination thereof. In some examples, a ratio of the carrier compound to a sum of total sweetener carbohydrate and sweetener polyol can be at least 4.0%, 4.1%, 4.2%, 4.3%, 4.4% 4.5% 4.6%, 4.7%, 4.8%, 4.9% 5.0%, 5.1%, 5.2%, 5.3%, 5.4%, 5.5%, 5.6%, 5.7%, 5.8%, 5.9%, 6.0%, 6.1%, 6.2%, 6.3%, 6.4%, 6.5%, 6.6%, 6.7%, 6.8%, 6.9%, 7.0%, 7.1%, 7.2%, 7.3%, 7.4%, 7.5%, 7.6%, 7.7% 7.8%, 7.9% 8.0%, 8.1%, 8.2%, 8.3%, 8.4%, 8.5%, 8.6%, 8.7%, 8.8%, 8.9%, 9.0%, 9.1%, 9.2%, 9.3%, 9.4%, 9.5%, 9.6%, 9.7%, 9.8%, 9.9%, 10.0%, 10.1%, 10.2%, 10.3%, 10.4%, 10.5%, 10.6%, 10.7%, 10.8%, 10.9%, 11.0%, 11.1%, 11.2%, 11.3%, 11.4%, 11.5%, 11.6%, 11.7%, 11.8%, 11.9%, or 12.0%. In other examples, a ratio of the carrier compound to a sum of total sweetener carbohydrate and sweetener polyol can be up to 4.0%, 4.1%, 4.2%, 4.3%, 4.4%, 4.5%, 4.6%, 4.7%, 4.8%, 4.9%, 5.0%, 5.1%, 5.2%, 5.3%, 5.4%, 5.5%, 5.6%, 5.7%, 5.8%, 5.9%, 6.0%, 6.1%, 6.2%, 6.3%, 6.4%, 6.5%, 6.6%, 6.7%, 6.8%, 6.9%, 7.0%, 7.1%, 7.2%, 7.3% 7.4% 7.5%, 7.6%, 7.7%, 7.8%, 7.9% 8.0%, 8.1%, 8.2%, 8.3%, 8.4%, 8.5%, 8.6%, 8.7%, 8.8%, 8.9%, 9.0%, 9.1%, 9.2%, 9.3%, 9.4%, 9.5%, 9.6%, 9.7%, 9.8%, 9.9%, 10.0%, 10.1%, 10.2%, 10.3%, 10.4%, 10.5%, 10.6%, 10.7%, 10.8%, 10.9%, 11.0%, 11.1%, 11.2%, 11.3%, 11.4%, 11.5%, 11.6%, 11.7%, 11.8%, 11.9%, or 12.0%. In other examples, a ratio of the carrier compound to a sum of total sweetener carbohydrate and sweetener polyol can be about 0.01%, 0.02%, 0.03%, 0.04%, 0.05%, 0.06%, 0.07%, 0.08%, 0.09%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, 2.0%, 2.1%, 2.2%, 2.3%, 2.4%, 2.5%, 2.6%, 2.7%, 2.8%, 2.9%, 3.0%, 3.1%, 3.2%, 3.3%, 3.4%, 3.5%, 3.6%, 3.7%, 3.8%, 3.9%, or 4.0%. In other examples, a ratio of the carrier compound to a sum of total sweetener carbohydrate and sweetener polyol can be between about 4.0-12.0%, 5.0-12.0%, 6.0-12.0%, 7.0-12.0%, 8.0-12.0%, 6.0-11.0%, 6.0-10.0%, 6.0-9.0%, 6.0-8.0%, 7.0-11.0%, 7.0-10.0%, or 7.0-9.0%. A ratio of the carrier compound to a sum of total sweetener carbohydrate and sweetener polyol can be about 6.0-12.0%. 
     A sweetener composition may have enhanced sweetness compared to a control composition. Preferably, the control composition is the one or more sweetener carbohydrates and/or sweetener polyols but not the carrier compound of the sweetener composition to which it is compared. 
     The sweetener composition can have a quantified enhanced sweetness. Such enhanced sweetness may be determined by a sensory test. Examples of sensory taste tests are described herein. 
     In some instances, a sweetener composition can have the sweetness enhanced by at least 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 100%, 110%, 120%, 130%, 140%, 150%, 160%, 170%, 180%, 190%, 200%, 210%, 220%, 230%, 240%, 250%, 260%, 270%, 280%, 290%, or 300% relative to a control composition. The sweetener composition can have the sweetness enhanced by up to 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 100%, 110%, 120%, 130%, 140%, 150%, 160%, 170%, 180%, 190%, 200%, 210%, 220%, 230%, 240%, 250%, 260%, 270%, 280%, 290%, or 300% relative to a control composition. the sweetener composition can have the sweetness enhanced by about 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 100%, 110%, 120%, 130%, 140%, 150%, 160%, 170%, 180%, 190%, 200%, 210%, 220%, 230%, 240%, 250%, 260%, 270%, 280%, 290%, or 300% relative to a control composition. For example, the sweetness can be enhanced by 10-80%, 20-70%, or 40-60% relative to a control composition. 
     In some cases when the carrier compound is silica, the sweetness of a sweetener composition can have a ratio of silica to sweetener carbohydrate and/or sweetener polyol that gives a maximum sweetness. Increasing the amount of silica relative to sweetener carbohydrate and/or sweetener polyol beyond the maximum point can decrease the sweetness of the composition. In some cases, wherein the amount of silica is higher than the maximum sweetness amount, a grainy, sandy, or chalky characteristic can enter the taste profile. In some cases, when the amount of silica is less than the maximum sweetness amount, the composition does not fully benefit from the sweetness enhancement effect of the silica. In some cases, the maximum sweetness amount is between about 6-12% carrier compound (wt/wt relative to the sweetener carbohydrate and/or sweetener polyol). In some cases, the maximum sweetness amount is between about 8-10% carrier compound (wt/wt relative to the sweetener carbohydrate and/or sweetener polyol). In some cases, the maximum sweetness amount is about 8% carrier compound (wt/wt relative to the sweetener carbohydrate and/or sweetener polyol). 
     The physical properties of a sweetener composition, sweetener composition formulation, or its individual components can be characterized, e.g., by elemental analysis, viscosity, microscopy, elemental mapping, transmission Fourier transform infrared spectroscopy (FTIR), or dynamic light scattering (DLS). For example, the compositions can be powders with small particle sizes. The particle sizes of a sweetener composition can be measured (e.g., by DLS). The distribution of particle sizes can be measured by size fractionation of particles using sieves with openings of different sizes. Physical properties of a sweetener composition may affect its taste properties. For example, the perceived sweetness of a sweetener composition may be correlated to the distribution of particle sizes. In some cases, at least 10, 20, 30, 40, 50, 60, 70, 80, or 90 percent of the particles of the compositions described herein are between about 25 microns and about 200 microns in diameter. In some cases, at least 10, 20, 30, 40, 50, 60, 70, 80, or 90 percent of the particles of the compositions described herein are less than or equal to 74 microns in diameter. In some cases, at least 10, 20, 30, 40, 50, 60, 70, 80, or 90 percent of the particles of the compositions described herein are at least 25 microns in diameter. In some cases, at least 10, 20, 30, 40, 50, 60, 70, 80, or 90 percent of the particles of the compositions described herein are between about 25 microns and about 74 microns in diameter. 
     Methods of Making Sweetener Compositions 
     In one instance, a method of producing a sweetener composition comprises mechanically coating a carrier compound with one or more sweetener carbohydrates and/or sweetener polyols. For example, the method of producing a sweetener composition can comprise mechanically coating the carrier compound silica with one or more sweetener carbohydrates and/or sweetener polyols. Each of the one or more sweetener carbohydrates and/or sweetener polyols and carrier compound can be added simultaneously or sequentially in any order. A carrier compound can be coated with one or more sweetener carbohydrates and/or sweetener polyols by one or more mechanical methods. The mechanical coating can be accomplished by one or more methods including stirring, grinding, compressing, blending, agitating, rotational mixing, solid-solid mixing with a static mixer, mortar and pestle, Kenics mixing, drum tumbling, and Turbula mixing. In some cases, two or more forms of mechanical methods can be used in series or in parallel. For example, in some cases, one or more sweetener carbohydrates and/or sweetener polyols and one or more carrier compounds can be mixed together, ground mechanically in a grinder, and subsequently further ground mechanically via mortar and pestle to achieve coating of the carrier. 
     The conditions of the mechanical coating or grinding (e.g., temperature, time duration, speed, timing, rate, force, pressure, etc.) can affect the sweetness of the resulting composition. In some cases, these conditions are selected to give the largest enhancement of sweetness to the resulting composition. In some cases, grinding is carried out for up to 0.1, 0.2, 0.3, 0.4, 0.5, 1.0, 2.0, 3.0, 4.0, 5.0, 6.0, 7.0, 8.0, 9.0, 10.0, 12.0, 14.0, 16.0, 18.0, or 20.0 min. In some cases, the grinding can be carried out for at least 0.1, 0.2, 0.3, 0.4, 0.5, 1.0, 2.0, 3.0, 4.0, 5.0, 6.0, 7.0, 8.0, 9.0, 10.0, 12.0, 14.0, 16.0, 18.0, or 20.0 min. In some cases when two or more forms of mechanical methods are used in series or in parallel, the timing and conditions of each form can be selected independently. 
     In some cases, a carrier compound can be coated with one or more sweetener carbohydrates and/or sweetener polyols by preparing a dry formulation without using water. For example, one or more sweetener carbohydrates and/or sweetener polyols and a carrier compound can be mixed to form a powder and then subsequently ground together to form hydrogen bonds between the sweetener coating and the carrier compound. In some cases, the dry grinding can form a substantially homogenous solid powder mixture. In one example, a method of producing a sweetener composition comprises mixing one or more sweetener carbohydrates and/or sweetener polyols and a carrier compound without adding water, grinding the mixture of solids in a mechanical grinder, grinding the mixture in a mortar and pestle, passing the composition through a sieve with a mesh having an opening between about 40 and about 100 mesh, and subsequently sonicating the mixture for at least 5 min. 
     In some cases, a sweetener composition is produced by mixing or dissolving the carrier compound and/or one or more sweetener carbohydrates and/or sweetener polyols in a solvent. In some cases, individual components may be mixed or dissolved in the same or different solvents. A carrier compound, a solvent, and one or more sweetener carbohydrates and/or sweetener polyols can be mixed together in any order, separately, alternately, simultaneously, or a combination thereof. Each of the carrier compound and/or one or more sweetener carbohydrates and/or sweetener polyols may be mixed with a solvent in any order separately, alternately, simultaneously, or a combination thereof (e.g., mixing one or more sweetener carbohydrates and/or sweetener polyols with a solvent and then adding a carrier compound; mixing a carrier compound with a solvent and then adding one or more sweetener carbohydrates and/or sweetener polyols; or mixing one or more sweetener carbohydrates and/or sweetener polyols and a carrier compound with a solvent). In one example, a method to form a sweetener composition comprises mixing one or more sweetener carbohydrates (i.e. sucrose) and/or sweetener polyols with water at 70° C. in a ratio of 65/35 carbohydrate/water wt/wt, slowly adding a carrier compound (i.e. silica) up to 8% wt/wt relative to the sum of sweetener carbohydrates (i.e. sucrose) and/or sweetener polyols to form a syrup of sweetener coated carrier, and sonicating the syrup. 
     During mixing, one or more reaction parameters such as temperature, concentration, stoichiometry, reaction time, order of mixing, mixing speed, mixing time, and pH can be adjusted. Adjusting one or more reaction parameters may affect the molecular structure, porosity, density, and/or particle size of the carrier compound that is formed. 
     The concentration of one or more sweetener carbohydrates and/or sweetener polyols mixed or dissolved in a solvent can be adjusted. The concentration of one or more sweetener carbohydrates and/or sweetener polyols mixed or dissolved in a solvent may be at least 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, or 95% by weight. The concentration of one or more sweetener carbohydrates and/or sweetener polyols mixed or dissolved in a solvent may be up to 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, or 95% by weight. The concentration of one or more sweetener carbohydrates and/or sweetener polyols mixed or dissolved in a solvent may be about 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, or 95% by weight. In some cases, the concentration of one or more sweetener carbohydrates and/or sweetener polyols mixed or dissolved in a solvent is between about 10-70%, 15-70%, 15-65%, 20-65%, 20-60%, 20-50%, 20-40%, or 20-30%. In some cases, the concentration of one or more sweetener carbohydrates and/or sweetener polyols mixed or dissolved in a solvent is about 20%. In some cases, the concentration of one or more sweetener carbohydrates and/or sweetener polyols mixed or dissolved in a solvent is about 30%. In some cases, the concentration of one or more sweetener carbohydrates and/or sweetener polyols mixed or dissolved in a solvent is about 65%. 
     A carrier compound and one or more sweetener carbohydrates can be mixed by using a solvent or volatile liquid. For example, a carrier compound and one or more sweetener carbohydrates and/or sweetener polyols can be mixed by using a solvent or volatile liquid to form a paste that can be dried to obtain a solid. In some embodiments, a carrier compound and one or more sweetener carbohydrates and/or sweetener polyols can be mixed by using a solvent or volatile liquid to form a substantially uniform paste that can be dried to obtain a substantially uniform solid. In some embodiments, the solvent or volatile liquid can be water or iso-propanol for example. 
     Formulations of Sweetener Compositions 
     A sweetener composition may be formulated as a syrup. In some cases, the ratio of total sweetener carbohydrates and/or sweetener polyols to solvent in a sweetener composition formulation is at least 5:95, 10:90, 15:85, 20:80, 25:75, 30:70, 35:65, 40:60, 45:55, 50:50, 55:45, 60:40, 65:35, 70:30, 75:25, 80:20, 85:15, 90:10, or 95:5. In some cases, the ratio of total sweetener carbohydrates and/or sweetener polyols to solvent in a sweetener composition formulation is up to 5:95, 10:90, 15:85, 20:80, 25:75, 30:70, 35:65, 40:60, 45:55, 50:50, 55:45, 60:40, 65:35, 70:30, 75:25, 80:20, 85:15, 90:10, or 95:5. In some cases, the ratio of total sweetener carbohydrates and/or sweetener polyols to solvent in a sweetener composition formulation is about 5:95, 10:90, 15:85, 20:80, 25:75, 30:70, 35:65, 40:60, 45:55, 50:50, 55:45, 60:40, 65:35, 70:30, 75:25, 80:20, 85:15, 90:10, or 95:5. 
     The sweetener compositions herein can be added to or mixed with one or more food additives. Food additives can add volume and/or mass to a sweetener composition. The sweetener compositions herein may be mixed with food additives such that up to 0.001, 0.005, 0.01, 0.05, 0.1, 0.5, 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 91, 92, 93, 94, 95, 96, 97, 98, or 99 weight % of the sweetener composition formulation is food additives. The sweetener compositions herein may be mixed with food additives such that at least 0.001, 0.005, 0.01, 0.05, 0.1, 0.5, 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 91, 92, 93, 94, 95, 96, 97, 98, or 99 weight % of the sweetener composition formulation is food additives. The sweetener compositions herein may be mixed with food additives such that about 0.001, 0.005, 0.01, 0.05, 0.1, 0.5, 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 91, 92, 93, 94, 95, 96, 97, 98, or 99 weight % of the sweetener composition formulation is food additives. Some non-limiting examples of a food additive include food coloring, natural flavoring, artificial flavoring, batch marker, food stabilizer, food acid, filler, anticaking agent, antioxidant, bulking agent, color retention agent, emulsifier, humectant, thickener, pharmaceutical excipient, solid diluent, acid salt, alkali salt, organic salt, inorganic salt, nutrient (e.g., macronutrient, micronutrient, essential nutrient, non-essential nutrient, dietary fiber, amino acid, vitamin, dietary mineral), sweetener, artificial sweetener, natural sugar substitute, and preservative, for example. Some non-limiting examples of food additives are silica, silicon dioxide, cellulose, microcrystalline cellulose, powdered cellulose, starch, modified food starch, amylum, calcium carbonate, maltodextrin, hemicellulose, cyclodextrins, hydroxyalkyl cyclodextrins, inulin, pectin, chitin, chitosan, carrageenans, agar, natural gums (e.g., gum arabic, gellan gum, guar gum, locust bean gum, and xanthan gum), and magnesium stearate. Some non-limiting examples of an artificial sweetener are acesulfame potassium, advantame, alitame, aspartame, sodium cyclamate, dulcin, glucin, neohesperidin dihydrochalcone, neotame, P-4000, saccharin, aspartame-acesulfame salt, and sucralose. Some non-limiting examples of natural sugar substitutes are brazzein, curculin, glycyrrhizin, glycerol, inulin, mogroside, mabinlin, malto-oligosaccharide, mannitol, miraculin, monatin, monellin, osladin, pentadin, stevia (including partly stevia components), tagatose, and thaumatin. In some cases, a food additive differs from a sweetener carbohydrate or sweetener polyol, as food additives do not coat the carrier compound. In some cases, a compound can function as one or more of a carrier compound, a food additive, and a sweetener carbohydrate or sweetener polyol. A food additive may be a combination of two or more distinct food additives. In some cases, the sweetener composition and/or sweetener composition formulation does not comprise DNA, protein, lignin, and/or magnetic particles. 
     At least 5, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, 96, 97, 98, 99, 99.5, 99.9, or 100% of the sweetener composition formulation by weight may be one, two, three, four, or five components selected from the group consisting of sweetener carbohydrate, sweetener polyol, carrier compound, solvent, and food additive. Up to 5, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, 96, 97, 98, 99, 99.5, 99.9, or 100% of the sweetener composition formulation by weight may be one, two, three, four, or five components selected from the group consisting of sweetener carbohydrate, sweetener polyol, carrier compound, solvent, and food additive. About 5, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, 96, 97, 98, 99, 99.5, 99.9, or 100% of the sweetener composition formulation by weight may be one, two, three, four, or five components selected from the group consisting of sweetener carbohydrate, sweetener polyol, carrier compound, solvent, and food additive. 
     Methods of Making and/or Formulating Sweetener Compositions and/or Sweetener Composition Formulations 
     A method of making and/or formulating a sweetener composition and/or sweetener composition formulation may comprise drying and/or concentrating. In some cases, drying forms a dry and/or dehydrated sweetener composition and/or sweetener composition formulation. In some cases, drying forms a solid sweetener composition and/or sweetener composition formulation. In some cases, concentrating forms a concentrated sweetener composition and/or sweetener composition formulation. Some non-limiting examples of drying methods include thermal drying, evaporation, distillation, boiling, heating in an oven, vacuum drying, spray drying, freeze drying, lyophilization, or a combination thereof. The mechanism of drying can affect the hydration and molecular structure of the sweetener composition and/or formulation thus giving rise to sweetener compositions and/or formulations with different physical properties. The sweetener composition and/or sweetener composition formulation can be dried until the composition and/or formulation comprises up to 0.001, 0.005, 0.01, 0.05, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, or 80% solvent (e.g., water) by weight. The sweetener composition and/or sweetener composition formulation can be dried until the composition and/or formulation comprises at least 0.001, 0.005, 0.01, 0.05, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, or 80% solvent (e.g., water) by weight. The sweetener composition and/or sweetener composition formulation can be dried until the composition and/or formulation comprises about 0.001, 0.005, 0.01, 0.05, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, or 80% solvent (e.g., water) by weight. For example, a sweetener composition formulated as a syrup can be dried via any standard drying method (e.g., 12-80 hours in an oven at 60° C.) to remove a solvent to form a dry solid sweetener composition and/or sweetener composition formulation. In another example, a sweetener composition formulated as a syrup can be concentrated (e.g., from a syrup with 80% water to a syrup with 35% water). 
     A method of making and/or formulating a sweetener composition and/or sweetener composition formulation may comprise diluting and/or hydrating. In some cases, the diluting may comprise addition of a solvent. The sweetener composition and/or sweetener composition formulation can be diluted until the composition and/or formulation comprises up to 0.01, 0.05, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, 96, 97, 98, 99, 99.5, or 99.9% solvent by weight. The sweetener composition and/or sweetener composition formulation can be diluted until the composition and/or formulation comprises at least 0.01, 0.05, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, 96, 97, 98, 99, 99.5, or 99.9% solvent (e.g., water) by weight. The sweetener composition and/or sweetener composition formulation can be diluted until the composition and/or formulation comprises around 0.01, 0.05, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, 96, 97, 98, 99, 99.5, or 99.9% solvent (e.g., water) by weight. For example, a sweetener composition formulated as a syrup can be diluted (e.g., from a syrup with 35% water to a syrup with 80% water). In another example, a dry sweetener composition can be hydrated (e.g., from a dry solid to a syrup with 80% water). 
     A method of making and/or formulating a sweetener composition and/or sweetener composition formulation may comprise mechanical mixing or grinding. A sweetener composition, sweetener composition formulation, individual component (e.g., sweetener carbohydrate, sweetener polyol), intermediate, and/or mixture can be mixed or ground by one or more mechanical methods. Non-limiting examples of mechanical methods include stirring, grinding, compressing, blending, agitating, rotational mixing, solid-solid mixing with a static mixer, mortar and pestle, Kenics mixing, drum tumbling, and Turbula mixing. In some cases, two or more forms of mechanical methods can be used in series or in parallel. For example, a sweetener composition and/or sweetener composition formulation can be ground mechanically in a grinder and subsequently further ground mechanically via mortar and pestle. The conditions of the mechanical coating or grinding (e.g., temperature, time duration, speed, timing, rate, force, pressure, etc.) can affect the sweetness of the resulting composition and/or formulation. These conditions may be selected to give the largest enhancement of sweetness to the resulting composition and/or formulation. Mixing or grinding may be carried out for at least 0.1, 0.2, 0.3, 0.4, 0.5, 1.0, 2.0, 3.0, 4.0, 5.0, 6.0, 7.0, 8.0, 9.0, 10.0, 12.0, 14.0, 16.0, 18.0, or 20.0 min. Mixing or grinding may be carried out for up to 0.1, 0.2, 0.3, 0.4, 0.5, 1.0, 2.0, 3.0, 4.0, 5.0, 6.0, 7.0, 8.0, 9.0, 10.0, 12.0, 14.0, 16.0, 18.0, or 20.0 min. Mixing or grinding may be carried out for about 0.1, 0.2, 0.3, 0.4, 0.5, 1.0, 2.0, 3.0, 4.0, 5.0, 6.0, 7.0, 8.0, 9.0, 10.0, 12.0, 14.0, 16.0, 18.0, or 20.0 min. In some cases when two or more forms of mechanical methods are used in series or in parallel, the timing and conditions of each form can be selected independently. 
     A method of making and/or formulating a sweetener composition and/or sweetener composition formulation may comprise sonicating. A sweetener composition, sweetener composition formulation, individual component (e.g., sweetener carbohydrate, sweetener polyol), intermediate, and/or mixture can be subjected to sonication. The sonication can be for up to 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 12, 14, 16, 20, 24, 30, 40, 50, or 60 min. The sonication can be for at least 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 12, 14, 16, 20, 24, 30, 40, 50, or 60 min. The sonication can be for about 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 12, 14, 16, 20, 24, 30, 40, 50, or 60 min. The sonication may occur with heating. The sonication may occur at a temperature of up to 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, or 100° C. The sonication may occur at a temperature of at least 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, or 100° C. The sonication may occur at a temperature of around 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, or 100° C. The sonication may occur at room temperature. In some cases, the sonication occurs during grinding or mixing. In some cases, the sweetener composition and/or sweetener composition formulation is sonicated. In some cases, the sweetener composition and/or sweetener composition formulation is not sonicated. 
     A method of making and/or formulating a sweetener composition and/or sweetener composition formulation may comprise filtering and/or sieving. A sweetener composition, sweetener composition formulation, individual component (e.g., sweetener carbohydrate, sweetener polyol), intermediate, and/or mixture can be passed through a sieve or sieving tower to remove particles of particular sizes, of at least a minimum size, of at most a maximum size, or of at least a minimum size and at most a maximum size from the composition. The sieve can have a mesh with openings up to 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, or 200 mesh. The sieve can have a mesh with openings of at least 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, or 200 mesh. The sieve can have a mesh with openings around 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, or 200 mesh. The sieve can have a mesh with openings of about 40 to about 100 mesh. The sieve can have a mesh with openings of about 60 to about 70 mesh. 
     A method of making and/or formulating a sweetener composition and/or sweetener composition formulation may comprise isolating or purifying. 
     Applications of Sweetener Compositions 
     A sweetener composition provided herein may be used as a sweetener for a consumable product. A consumable product may comprise a composition provided herein. Some non-limiting examples of a consumable product include food products, beverage products, pharmaceutical products, and hygiene products. 
     The consumable product may contain silica. The consumable product may contain up to 0.0001, 0.0005, 0.001, 0.005, 0.01, 0.05, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, or 2.0% silica weight/weight. The consumable product may contain at least 0.0001, 0.0005, 0.001, 0.005, 0.01, 0.05, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, or 2.0% silica weight/weight. The consumable product may contain about 0.0001, 0.0005, 0.001, 0.005, 0.01, 0.05, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, or 2.0% silica weight/weight. 
     The consumable product may have an acidic pH. In some cases, the consumable product may have a pH of at least 2.0, 2.1, 2.2, 2.3, 2.4, 2.5, 2.6, 2.7, 2.8, 2.9, 3.0, 3.1, 3.2, 3.3, 3.4, 3.5, 3.6, 3.7, 3.8, 3.9, 4.0, 4.1, 4.2, 4.3, 4.4, 4.5, 4.6, 4.7, 4.8, 4.9, 5.0, 5.1, 5.2, 5.3, 5.4, 5.5, 5.6, 5.7, 5.8, 5.9, 6.0, 6.1, 6.2, 6.3, 6.4, 6.5, 6.6, 6.7, 6.8, or 6.9. In some cases, the consumable product may have a pH of up to 2.0, 2.1, 2.2, 2.3, 2.4, 2.5, 2.6, 2.7, 2.8, 2.9, 3.0, 3.1, 3.2, 3.3, 3.4, 3.5, 3.6, 3.7, 3.8, 3.9, 4.0, 4.1, 4.2, 4.3, 4.4, 4.5, 4.6, 4.7, 4.8, 4.9, 5.0, 5.1, 5.2, 5.3, 5.4, 5.5, 5.6, 5.7, 5.8, 5.9, 6.0, 6.1, 6.2, 6.3, 6.4, 6.5, 6.6, 6.7, 6.8, or 6.9. In some cases, the consumable product may have a pH of about 2.0, 2.1, 2.2, 2.3, 2.4, 2.5, 2.6, 2.7, 2.8, 2.9, 3.0, 3.1, 3.2, 3.3, 3.4, 3.5, 3.6, 3.7, 3.8, 3.9, 4.0, 4.1, 4.2, 4.3, 4.4, 4.5, 4.6, 4.7, 4.8, 4.9, 5.0, 5.1, 5.2, 5.3, 5.4, 5.5, 5.6, 5.7, 5.8, 5.9, 6.0, 6.1, 6.2, 6.3, 6.4, 6.5, 6.6, 6.7, 6.8, or 6.9. 
     A method of producing a consumable product with enhanced sweetness, lower caloric value, reduced bitterness, or a combination thereof may comprise adding a sweetener composition and/or sweetener composition formulation to the consumable product or substituting a portion of one or more sweetener ingredients in the consumable product with a sweetener composition and/or formulation. The sweetener composition and/or formulation may reduce the perceived bitterness of a consumable product. The sweetener compositions and/or formulations described herein can function as bitterness reducers and, in some instances, as bitterness masking agents. For example, adding a sweetener composition and/or formulation described herein to a consumable product can reduce or mask a bitter taste. A sweetener composition and/or formulation as described herein can reduce the bitterness of a medicine or pharmaceutical. For example, a method of reducing bitterness in a medicine or pharmaceutical can comprise adding a sweetener composition and/or formulation described herein to the medicine or pharmaceutical. Reducing the bitterness of a medicine can have the beneficial effect of increasing patient compliance and desire to take a medicine, particularly with pediatric patients. In some cases, a consumable product may comprise one or more modifying components that allow for incorporation of the sweetener composition and/or formulation. 
     A sweetener composition and/or sweetener composition formulation described herein can be added to or substituted into (e.g., by replacing a portion of one or more sweetener ingredients in the consumable product) a consumable product to produce at least 1, 2, 3, 4, 5, 6, 7, or 8; up to 1, 2, 3, 4, 5, 6, 7, or 8; or about 1, 2, 3, 4, 5, 6, 7, or 8 of the characteristics selected from the group consisting of increased sweetness, reduction of sweetener used while maintaining sweetness sensation, increased creamy aftertaste, decreased bitter aftertaste, decreased mouth drying aftereffect, decreased metallic aftertaste, decreased liquorice aftertaste, and reduced caloric value of the consumable product. The characteristic of the consumable product comprising the sweetener composition and/or formulation can be compared to a control product that does not have the sweetener composition and/or formulation added to it or substituted into it. For example, a consumable product with an added or substituted sweetener composition and/or formulation can have one or more of the characteristics enhanced by at least 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 100%, 110%, 120%, 130%, 140%, 150%, 160%, 170%, 180%, 190%, 200%, 210%, 220%, 230%, 240%, 250%, 260%, 270%, 280%, 290%, or 300% relative to a control product. A consumable product with an added or substituted sweetener composition and/or formulation can have one or more of the characteristics enhanced by up to 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 100%, 110%, 120%, 130%, 140%, 150%, 160%, 170%, 180%, 190%, 200%, 210%, 220%, 230%, 240%, 250%, 260%, 270%, 280%, 290%, or 300% relative to a control product. A consumable product with an added or substituted sweetener composition and/or formulation can have one or more of the characteristics enhanced by about 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 100%, 110%, 120%, 130%, 140%, 150%, 160%, 170%, 180%, 190%, 200%, 210%, 220%, 230%, 240%, 250%, 260%, 270%, 280%, 290%, or 300% relative to a control product. For example, the sweetness can be enhanced by 10-80%, 20-70%, or 40-60%. 
     Sensory Testing 
     Enhanced sweetness can be determined by a sensory test. Equivalent sweetness with a lower caloric value can be determined by a sensory test. The sensory test may be a taste test. The sensory test may be a blind test. One non-limiting example of a taste test method to measure enhanced sweetness is to taste a set amount of a control composition, and then taste varying amounts of the sweetener composition to find the amount of sweetener composition that corresponds to the sweetness of the control composition. The enhanced sweetness can be calculated by the following formula: [amount of control composition—amount of sweetener composition required for equal sweetness]/[amount of control composition]. For example, varying amounts of a sweetener composition described herein (e.g., 5, 4, 3, 2 and 1 mg of a composition comprising 65% sucrose and 1% silica) are tasted to find an equal sweetness to a control composition (e.g., 5 mg sucrose). In this case, if the test shows that 3 mg of the sweetener composition has an equivalent sweetness to 5 mg of the control composition, then the enhanced sweetness is calculated as (5-3)/5=40%. 
     A sensory test can use one or more various protocols. For example, a sensory test can be the “triangle method”, follow ISO requirements, or a combination thereof. The taste test can be the average of multiple trials. For example, each taste tester can consume multiple sweetener compositions or foods, beverages, or consumable products comprising a sweetener composition and sequence them by relative sweetness. A taste test can comprise tasting a standard and determining whether a tested composition is more or less sweet than the standard. 
     A taste test may be a screening test, a professional taste test, or a market research test. A screening test may be performed by at least 1, 2, 3, 4, 5, 6, 7, 8, or 9 taste testers. A professional taste test may be performed by at least 10, 15, 20, 25, or 30 taste testers. A market research test may be performed by at least 31, 40, 50, 60, 70, 80, 90, 100, 150, 200, 300, 400, or 500 taste testers. A taste tester can be a person with average taste perception. A taste tester can be a professional taste tester. A taste tester can be a person who has passed a tasting exam by correctly identifying foods or food components. A taste tester can be a person who can identify the relative amounts of a taste or flavor (e.g., correctly sequence varying amounts of sugar in water). 
     While preferred embodiments of the present invention have been shown and described herein, it will be obvious to those skilled in the art that such embodiments are provided by way of example only. Numerous variations, changes, and substitutions will now occur to those skilled in the art without departing from the invention. It should be understood that various alternatives to the embodiments of the invention described herein may be employed in practicing the invention. It is intended that the following claims define the scope of the invention and that methods and structures within the scope of these claims and their equivalents be covered thereby. 
     EXAMPLES 
     Example 1: Formation of a Sweetener Composition 
     Sucrose (80 g., pure, food-grade) and silica (6.4 g., Perkasil® SM 660, pure, food-grade, produced by W. R. Grace &amp; Co) are combined in a Moulinex® coffee grinding machine. The solids are ground together for 20 sec to form a powder (8% silica wt/wt in sucrose). The solids are transferred to an electric mortar and pestle. The upper pestle pressure is set at a scale reading of 6.5. The scraper is adjusted as closed 6.5 rounds from minimal contact with the mortar side. The contact of the pestle with the mortar side is adjusted as closed 11.5 rounds from minimal contact. The mixture is ground for 5 minutes using the mortar and pestle. The combined powdered mixture is optionally sonicated for 30 min at 40° C. at 40 KHz. The mixture is then passed through a sieve (70 mesh) to remove larger particles. The powder that passes through the sieve is labeled as composition S1. 
     Example 2: Size Fractionation of Sweetener Compositions 
     Size fractionation is performed on the composition S1 of Example 1 by passing the composition through sieves with successively smaller openings to determine the particle size distribution of the composition as shown in Table 2. 
     
       
         
           
               
               
               
             
               
                   
                 TABLE 2 
               
               
                   
                   
               
               
                   
                 Size Range (micron) 
                 % Weight 
               
               
                   
                   
               
             
            
               
                   
               
            
           
           
               
               
               
            
               
                   
                  74-200 
                 23 
               
               
                   
                 53-74 
                 8 
               
               
                   
                 37-53 
                 12 
               
               
                   
                 25-37 
                 39 
               
               
                   
                 &lt;25 
                 18 
               
               
                   
                   
               
            
           
         
       
     
     Example 3: Formation of Sweetener Compositions 
     A) 8% silica in sucrose—powder preparation: Silica (4.0 g., Perkasil® SM 660, pure, food-grade) is transferred into a mechanical grinder and ground for 20 sec. The silica is then transferred into a mortar and pestle for further grinding for 10 min. Sucrose (50 g., pure, food-grade) is ground in a mechanical grinder (Moulinex® grinder) for 20 sec. The sucrose is added in portions to the mortar and pestle for further grinding with the silica for 10 min. Once all the sucrose is added, the mixture is ground for 5 more minutes using the mortar and pestle. The combined powdered mixture is sonicated for 30 min at 40° C. then put through a sieve (70 mesh) to remove larger pieces. The powder that passed through the sieve is labeled as composition 3A. 
     B) 8% silica in sucrose syrup: Sucrose (70 g, pure, food-grade) is transferred into a mechanical grinder and ground for 20 sec. The ground sugar is transferred into a mortar and pestle for another 10 min of grinding. The ground sample is transferred in portions into 37.7 gr deionized water previously heated to 70° C. (while stirring) until a clear yellowish solution is achieved (yielding a solution of 65:35 ratio between sucrose and water). Silica (5.6 g, Perkasil® SM 660, pure, food-grade, 8% relative to sucrose) is added to the sucrose syrup in portions (while stirring). The resulting solution is stirred vigorously for 10 more minutes. The dispersion is sonicated at 40° C. for 30 min and labeled as composition 3B. 
     C) Sucrose syrup: 70 gr of sucrose ground mechanically and physically, are transferred in portions to 37.7 gr deionized water previously heated to 70° C. A clear yellowish solution is achieved (65:35 ratio between sucrose and water). The clear solution is stirred vigorously for 10 more minutes. The dispersion is sonicated at 40° C. for 30 min and labeled as composition 3C. 
     Example 4: Tasting Sweetener Compositions of Example 3 
     Three testers are each given two sets of triangle tests to taste the sweetener compositions. The results are displayed in the tables herein. The “+” is the label for the sample with the highest perceived sweetness. 
     Test 4A (powders): Each tester is given 4 mg of the following powdered samples: Pure sucrose and 3A. 
     
       
         
           
               
               
               
             
               
                   
                 TABLE 4A 
               
             
            
               
                   
                   
               
               
                   
                 Test 1 
                 Test 2 
               
            
           
           
               
               
               
               
               
               
               
               
            
               
                   
                 Sample: 
                 sucrose 
                 3A 
                 sucrose 
                 sucrose 
                 3A 
                 3A 
               
               
                   
                   
               
               
                   
                 Taster 1 
                 + 
                   
                   
                   
                   
                 + 
               
               
                   
                 Taster 2 
                 + 
                   
                   
                   
                   
                 + 
               
               
                   
                 Taster 3 
                   
                 + 
                   
                   
                 + 
                 + 
               
               
                   
                   
               
            
           
         
       
     
     Test 4B (syrups): Each tester is given 4 mg of the following syrup samples: 3B and 3C. 
     
       
         
           
               
               
               
             
               
                   
                 TABLE 4B 
               
             
            
               
                   
                   
               
               
                   
                 Test 1 
                 Test 2 
               
            
           
           
               
               
               
               
               
               
               
            
               
                   
                 3B 
                 3C 
                 3C 
                 3C 
                 3B 
                 3B 
               
               
                   
                   
               
            
           
           
               
               
               
               
               
               
               
               
            
               
                   
                 Taster 1 
                 + 
                   
                   
                   
                   
                 + 
               
               
                   
                 Taster 2 
                 + 
                   
                 + 
                 + 
                   
                 + 
               
               
                   
                 Taster 3 
                 + 
                   
                   
                   
                 + 
                 + 
               
               
                   
                   
               
            
           
         
       
     
     Test 4C (solutions): Each tester is given about 5 ml taken from two stock samples: i) 10 g of sucrose in 500 mL deionized water and ii) 10 g of 3A in 500 mL deionized water. 
     
       
         
           
               
               
               
             
               
                   
                 TABLE 4C 
               
             
            
               
                   
                   
               
               
                   
                 Test 1 
                 Test 2 
               
            
           
           
               
               
               
               
               
               
               
               
            
               
                   
                 Sample: 
                 sucrose 
                 sucrose 
                 3A 
                 sucrose 
                 3A 
                 3A 
               
               
                   
                   
               
               
                   
                 Taster 1 
                   
                 + 
                 + 
                   
                 + 
                 + 
               
               
                   
                 Taster 2 
                   
                 + 
                 + 
                 + 
                 + 
               
               
                   
                 Taster 3 
                   
                   
                 + 
                   
                 + 
                 + 
               
               
                   
                   
               
            
           
         
       
     
     Example 5: Formation of Chocolate Comprising Enhanced Sweetener Compositions 
     The sample chosen as the enhanced sucrose added in all cream preparation is composition 3A (described in example 3-8% Perkasil® in sucrose, dry preparation). Dark chocolate with no added sugar by “Galler chocolatier” (25 g) is slowly melted in a hot water bath. As the chocolate melted, about 7 gr of milk is added in portions until a creamy soft texture is reached. The sweetener or sugar is added to the melted chocolate and stirring continued. The mixture is cooled to room temperature. The compositions of Chocolate 5A-5D are made of ingredients as depicted in the following table: 
     
       
         
           
               
               
               
               
               
             
               
                   
               
               
                   
                 Chocolate 
                 Chocolate 
                 Chocolate 
                 Chocolate 
               
               
                 Ingredients 
                 5A 
                 5B 
                 5C 
                 5D 
               
               
                   
               
             
            
               
                   
               
            
           
           
               
               
               
               
               
            
               
                 Chocolate 
                 25 
                 25 
                 25.258 
                 25.267 
               
               
                 Milk 
                 7 
                 7 
                 7.022 
                 7.023 
               
               
                 sweetener 
                 None 
                 Sucrose - 25 mg 
                 3A - 20 mg 
                 3A - 25 mg 
               
               
                   
               
            
           
         
       
     
     Example 6: Taste Test of Chocolate Compositions of Example 5 
     Three taste testers are given a small sample from 4 types of chocolate. The details of the chocolate preparation are described in Example 5. The results of the taste test are described in Table 6. 
     
       
         
           
               
               
               
               
               
             
               
                   
                 TABLE 6 
               
               
                   
                   
               
               
                   
                 Chocolate 
                 Chocolate 
                 Chocolate 
                 Chocolate 
               
               
                   
                 5A 
                 5B 
                 5C 
                 5D 
               
               
                   
                   
               
             
            
               
                   
               
            
           
           
               
               
               
               
               
            
               
                 Tester 1 
                 Bitter and 
                 Sweeter 
                 Not as bitter 
                 The sweetest sample 
               
               
                   
                 slightly 
                 slightly 
                 and sweeter 
                 Weak bitterness 
               
               
                   
                 sweet 
                 less bitter 
               
               
                 Tester 2 
                 Bitter and 
                 Sweeter 
                 Not as bitter 
                 Same as previous, 
               
               
                   
                 slightly 
                 slightly 
                 and sweeter 
                 less of the 
               
               
                   
                 sweet 
                 less bitter 
                 Has a bit of 
                 lingering sensation 
               
               
                   
                   
                   
                 an unpleasant 
                 Very similar to the 
               
               
                   
                   
                   
                 lingering 
                 previous sample 
               
               
                 Tester 3 
                 Bitter and 
                 Sweeter 
                 Not as bitter 
                 The sweetest sample 
               
               
                   
                 slightly 
                 slightly 
                 and sweeter 
                 Weak bitterness 
               
               
                   
                 sweet 
                 less bitter 
               
               
                   
               
            
           
         
       
     
     Example 7: Formation and Tasting of Bitterness Reduced Paracetamol 
     A tablet of a known bitter medicine, paracetamol (“Acamol™” by Teva, also known as acetaminophen) is crushed. Several 3 mg portions of the crushed medicine are weighed in separate dishes. A drop of about 10 mg sweetener is added to each portion. This is repeated both with two sweetener syrups: i) sucrose syrup (65 g sucrose in 35 g water) and ii) enhanced syrup (7 g Perkasil® added to a syrup of 65 g sucrose in 35 g water at 75° C.). The results are disclosed in Table 7. 
     
       
         
           
               
               
               
               
             
               
                   
                 TABLE 7 
               
               
                   
                   
               
               
                   
                   
                 Paracetamol + 
                 Paracetamol + enhanced 
               
               
                   
                 Taster 
                 sucrose syrup 
                 sucrose syrup 
               
               
                   
                   
               
             
            
               
                   
                 Tester 1 
                 Very bitter 
                 Less bitter, sweeter, 
               
               
                   
                   
                 No sweetness 
                 A huge difference 
               
               
                   
                 Tester 2 
                 Extremely bitter 
                 The sample is still bitter but 
               
               
                   
                   
                   
                 significantly less and sweeter 
               
               
                   
                 Tester 3 
                 Extremely bitter 
                 The sample is still bitter but 
               
               
                   
                   
                   
                 significantly less and sweeter 
               
               
                   
                   
               
            
           
         
       
     
     Example 8: Formation of Sweetener Compositions Comprising Chitosan Carrier Compound 
     Chitosan (Kiofine® B, 50μ particle size) is used in the preparation of the following samples: 
     A) 8% Chitosan in sucrose dry sample: 15 gr of sucrose are transferred into a mechanical grinder, 1.2 gr (8%) of chitosan is added, the mixture is ground for 20 sec. After a sample is taken, the mixture is transferred into a mortar and pestle for another 10 min of grinding. A sample is taken from the ground mixture. The remaining ground mixture is sonicated for 30 min at 40° C. The sample is passed through a sieved and labeled 8A. 
     B) 8% Chitosan in sucrose syrup where the dry mixed powder is added to water at 70° C. 6 g of the sieved and ground mixture of chitosan in sucrose (from compound 8A) is transferred in portions to 3 gr of deionized water at 70° C. The dispersion is stirred vigorously for about 10 min. The dispersion is sonicated at 40° C. for 30 min. The resulting chitosan syrup is opaque and with a dark orange color. The resulting starch syrup is opaque and white. A sample of the starch syrup is dried in an oven at 90° C. for 72 hours and labeled 8B. 
     C) 8% Chitosan in sucrose syrup where the Chitosan is added to the sucrose syrup. 10 g of sucrose (ground mechanically and manually) is transferred in portions into 5.4 g deionized water previously heated to 70° C. (while stirring) until a clear yellowish solution is achieved (yielding a solution of 65:35 ratio between sucrose and water). 0.8 gr (8%) of chitosan is added to the sucrose syrup in portions (while stirring). The resulting dispersion is stirred vigorously for 20 more minutes. Following stirring, the solution is sonicated at 40° C. for 30 min. The resulting syrup is opaque and with a dark orange color. The resulting starch syrup is opaque and white. A sample of the chitosan syrup is dried in an oven at 90° C. for 72 hours and labeled 8C. 
     Example 9: Tasting of Sweetener Compositions Comprising Chitosan 
     Each tester is given 4 mg of sucrose and 8A solid and 6 mg from each syrups 8B and 8C. The results are shown in Table 9. 
     
       
         
           
               
               
               
               
               
             
               
                 TABLE 9 
               
               
                   
               
               
                 Taster 
                 Sucrose 
                 8A 
                 8B 
                 8C 
               
               
                   
               
             
            
               
                 Taster 1 
                 X 
                 X+ 
                 X+ 
                 X+ 
               
               
                   
                   
                 After taste 
                 Slightly sweeter 
                 Barely, not as 
               
               
                   
                   
                   
                   
                 impressive as 
               
               
                   
                   
                   
                   
                 the powder 
               
               
                   
                   
                   
                   
                 samples 
               
               
                 Taster 2 
                 X 
                 More than 
                 X+ 
                 X+ 
               
               
                   
                   
                 X+ 
               
               
                 Taster 3 
                 X 
                 X+ 
                 X+ 
                 X  
               
               
                   
                   
                 After taste 
                 Residual 
               
               
                 Taster 4 
                 X 
                 X 
                 X  
                 X+ 
               
               
                   
                   
                 After taste 
                   
                 more than 
               
               
                   
                   
                   
                   
                 previous 
               
               
                 Taster 5 
                 X 
                 X+ 
                 X+ 
                 X+ 
               
               
                   
                   
                 After taste 
                 Very slightly, 
               
               
                   
                   
                   
                 after taste 
               
               
                   
               
               
                 Key: 
               
               
                 X represents a level of sweetness, 
               
               
                 X+ represents a taste that is more sweet than X 
               
            
           
         
       
     
     Example 10: Sweetener Compositions Comprising Glucose Monohydrate 
     The following general procedure is used to make each composition 10A-10F: Glucose monohydrate (15 g, pure, food-grade) is transferred into a mechanical grinder, 1.10 gr (8%) of carrier compound is added, and the mixture is ground for 20 sec. After a sample is taken, the mixture is transferred into a mortar and pestle for another 10 min of grinding. A sample is taken from the ground mixture. The remaining ground mixture is sonicated for 30 min at 40° C. and then passed through a sieve (70 mesh). 
     This experiment is repeated for each sample 10A-10E, selecting the carrier compound to produce compositions as follows:
         10A—Glucose monohydrate (no carrier compounds used)—ground and sieved   10B—8% Perkasil® in glucose monohydrate   10C—8% CN001 (chitosan 200 nm particle size) in glucose monohydrate   10D—8% SCP-1 (chitosan 200 mesh particle size) in glucose monohydrate       

     Example 11: Taste Test of Sweetener Compositions Comprising Glucose Monohydrate 
     Each taster is given 4 mg of each of the solid sweetener compositions. The results are described in Table 11 (with a repetition of 10C and 10D.). 
     
       
         
           
               
               
               
               
               
               
               
             
               
                 TABLE 11 
               
               
                   
               
               
                   
                 Glucose 
                   
                   
                   
                   
                   
               
               
                   
                 monohydrate 
               
               
                 Taster 
                 10A 
                 10B 
                 10C 
                 10C 
                 10D 
                 10D 
               
               
                   
               
             
            
               
                 Taster 1 
                 X 
                 X++ 
                 X+ 
                 X+ 
                 X+ 
                 X 
               
               
                   
                 Barely any 
                   
                   
                   
                 Very 
                 Weak 
               
               
                   
                 sweetness 
                   
                   
                   
                 weak 
               
               
                 Taster 2 
                 X 
                 X++ 
                 X+ 
                 X+ 
                 X+ 
                 X 
               
               
                   
                 Barely any 
                   
                   
                   
                   
                 Weak 
               
               
                   
                 sweetness 
               
               
                 Taster 3 
                 X 
                 X++ 
                 X+ 
                 X+ 
                 X+ 
                 X 
               
               
                   
                 Barely any 
                   
                 Slightly, 
                 Very 
                 Very 
                 Weak 
               
               
                   
                 sweetness 
                   
                 spread 
                 slightly 
                 weak 
               
               
                   
                   
                   
                   
                 sweeter 
               
               
                   
               
               
                 Key: 
               
               
                 X represents a level of sweetness, 
               
               
                 X+ represents a taste that is more sweet than X, 
               
               
                 X++ represents a taste that is more sweet than X+ 
               
            
           
         
       
     
     Example 12: Formation of Sweetener Compositions with Other Carrier Compounds 
     15 gr of sucrose are transferred into a mechanical grinder, 1.2 gr (8%) of carrier are added, and the mixture is ground for 20 sec. After a sample is taken, the mixture is transferred into a mortar and pestle for another 10 min of grinding. A sample is taken from the ground mixture. The remaining ground mixture is sonicated for 30 min at 40° C. Samples are sieved (70 mesh). Each taster is given 4 mg of the following samples and the results are shown in Table 12: 
     12A—Sucrose 
     12B—8% CN001 (Chitosan, particle size—200 nm) in sucrose
 
12C—8% FGC-2 (Chitosan, particle size—80 mesh) in sucrose
 
12D—8% Avicel® LM 310 (Maltodextrin) in sucrose
 
12E—8% Avicel® GP 1030 (Maltodextrin) in sucrose
 
     
       
         
           
               
               
               
               
               
               
             
               
                 TABLE 12 
               
               
                   
               
               
                   
                   
                   
                   
                 12D 
                 12E 
               
               
                   
                   
                   
                   
                 (Malto- 
                 (Malto- 
               
               
                   
                   
                 12B 
                 12C 
                 dextrin - 
                 dextrin - 
               
               
                   
                 Sucrose 
                 (Chitosan 
                 (Chitosan, 
                 Avicel ® 
                 Avicel ® 
               
               
                 Taster 
                 12A 
                 200 nm) 
                 80 mesh) 
                 LM 310) 
                 GP 1030) 
               
               
                   
               
             
            
               
                 Taster 1 
                 X 
                 X++ 
                 X+ 
                 X+ 
                 X+ 
               
               
                   
                   
                   
                   
                 A bit less 
                 A bit less 
               
               
                   
                   
                   
                   
                 than 143 
                 than previous 
               
               
                 Taster 2 
                 X 
                 X++ 
                 X+ 
                 X+ 
                 X+ 
               
               
                   
                   
                   
                   
                 A bit less 
                 Better texture 
               
               
                   
                   
                   
                   
                 than 143 
               
               
                   
               
               
                 Key: 
               
               
                 X represents a level of sweetness, 
               
               
                 X+ represents a taste that is more sweet than X, 
               
               
                 X++ represents a taste that is more sweet than X+ 
               
            
           
         
       
     
     Example 13: Formation of Sweetener Compositions with Other Carrier Compounds 
     15 gr of sucrose are transferred into a mechanical grinder, 1.2 gr (8%) of carrier compound is added, and the mixture is ground for 20 sec. After a sample is taken, the mixture is transferred into a mortar and pestle for another 10 min of grinding. A sample is taken from the ground mixture. The remaining ground mixture is sonicated for 30 min at 40° C. 
     13A—Sucrose 
     13B—8% CN001 (Chitosan, particle size—200 nm) in sucrose
 
13C—8% CN002 (Chitosan, particle size—200 nm) in sucrose
 
13D—8% SCP-1 (Chitosan, particle size—200 mesh) in sucrose
 
13E—8% SCP-2 (Chitosan, particle size—200 mesh) in sucrose
 
13F—8% FGC-2 (Chitosan, particle size—80 mesh) in sucrose
 
13G—8% Avicel® LM 310 (Maltodextrin) in sucrose
 
13H—8% Avicel® GP 1030 (Maltodextrin) in sucrose
 
Samples are sieved. Each taster is given 4 mg of the following samples and the results are shown in Table 13:
 
     
       
         
           
               
               
               
               
               
               
               
               
               
             
               
                   
               
               
                   
                 Sucrose 
                   
                   
                   
                   
                   
                   
                   
               
               
                 Taster 
                 13A 
                 13B 
                 13C 
                 13D 
                 13E 
                 13F 
                 13G 
                 13H 
               
               
                   
               
             
            
               
                 Taster 1 
                 X 
                 X++ 
                 X++ 
                 X++ 
                 X+ 
                 X+  
                 X+ 
                 X+ 
               
               
                   
                   
                   
                   
                   
                   
                   
                   
                 small 
               
               
                 Taster 2 
                 X 
                 X+  
                 X++ 
                 X++ 
                 X+ 
                 X++ 
                 X+ 
                 X+ 
               
               
                   
                   
                   
                   
                   
                   
                   
                   
                 small 
               
               
                 Taster 3 
                 X 
                 X++ 
                 X++ 
                 X++ 
                 X+ 
                 X++ 
                 X+ 
                 X+ 
               
               
                   
                   
                   
                   
                   
                   
                 Maybe 
                   
                 small 
               
               
                   
                   
                   
                   
                   
                   
                 more 
               
               
                   
               
               
                 Key: 
               
               
                 X represents a level of sweetness, 
               
               
                 X+ represents a taste that is more sweet than X, 
               
               
                 X++ represents a taste that is more sweet than X+ 
               
            
           
         
       
     
     Example 14: Sensory Test Procedure 
     The tests are participated by a panel of 8 tasting experts who have been sensory tested in the past. All participants have been trained. The tests are divided into the following 4 segments:
         a) Testing the tasters sensory threshold   b) Calibration   c) Sucrose versus S1 composition tastings—in powder and syrup form   d) Sucrose versus S1 composition tastings—powders mixed in a separate medium       

     Tasting process: All tasting stages excluding calibration, are conducted in the form of a “triangle test”: each participant is given three samples marked with random numbers that include two identical samples and one dissimilar sample. Participants are instructed to name the different sample in each set and explain the difference in their opinion. 
     Participants are given two sets of tests in each tasting, where one test included a single reference sample and the other contained two. 
     Sensory threshold: Panel participants are given seven triangle tests that included various concentrations of sucrose dissolved in water. 
     Calibration step: This step is added to the tasting process as another form of tasting the panel&#39;s sensory threshold for sweetness. All panel members are given two samples of sucrose marked “A” and “B” the samples were of 4 mg and 5 mg respectively in the purpose of testing the panel&#39;s ability to recognize such delicate variations. 
     The rest of the tests were conducted similarly—each sample is tested with sucrose as reference in two sets of triangle tests. 
     Example 15: Amount of Perkasil® in Sweetener Compositions 
     Several compositions are prepared as described herein (Example 3) but the amount of Perkasil® is varied among samples and taste testers consume 4 mg of each sample to judge the taste and sweetness with respect to amount of Perkasil®. The results are displayed in Table 15 (each “+” indicates more sweetness). 
                                             TABLE 15                           6% Perkasil ® -   6% Perkasil ® -   10% Perkasil ® -   10% Perkasil ® -           Sucrose   mixed powders   Perkasil added to   mixed powders to   Perkasil added to           syrup   to sucrose syrup   sucrose syrup   sucrose syrup   sucrose syrup                                                            Tester 1   X   X+   X+   X++   X+               Small variation   Small variation   1.5 times sweeter                       than sucrose                       Residual taste       Tester 2   X   X+   X+   X+    X                Small variation       Tester 3   X   X+   X+   X++   X+               Small variation,   Different texture   1.5 times sweeter               Different       than sucrose               texture       Residual taste       Tester 4   X   X+   X+   X+    X+               Small variation   Small variation   Small variation               Key:       X represents a level of sweetness,       X+ represents a taste that is more sweet than X,       X++ represents a taste that is more sweet than X+            
It is noted that the 6% and 10% Perkasil® compounds are sweeter than the sucrose syrup composition that lacks Perkasil®. Additionally, the compositions with 6% and 10% Perkasil are less sweet than the corresponding 8% Perkasil® composition.
 
     Example 16: Formation of Sweetener Compositions Comprising Sweetener Polyol 
     A) 1.0 gram of Maltitol and 0.08 gram Perkasil® are ground together as solids manually using a mortar and pestle for 10 min to form an maltitol sweetener composition with 8% silica wt/wt. The resulting powdered mixture is sonicated at 40° C. for 30 min, then sieved (70 mesh). The resulting sweetener composition, 16A, is stored in a refrigerator until tested. 
     B) Sorbitol (5.0 gram) and Perkasil® (0.4 gram) are ground together for 20 sec in a mechanical Moulinex grinder. The resulting mixture is transferred to a mortar and pestle and ground manually for 10 min. The resulting powdered mixture is sonicated at 40° C. for 30 min and then sieved to produce the final sweetener composition comprising sorbitol and Perkasil® (8% wt/wt), 16B. 
     C) Xylitol (5.0 gram) and Perkasil® (0.4 gram) are ground together for 20 sec in a mechanical Moulinex grinder. The resulting mixture is transferred to a mortar and pestle and ground manually for 10 min. The resulting powdered mixture is sonicated at 40° C. for 30 min and then sieved to produce the final sweetener composition comprising xylitol and Perkasil® (8% wt/wt), 16C. 
     Example 17: Taste Test of Sweetener Compositions Comprising Sweetener Polyols 
     Tasters each consume a sample of 5 mg of each of the following 6 sweetener compositions: maltitol, 16A, sorbitol, 16B, xylitol, and 16C, and record their observations after each test. The observations are recorded in the following table: 
     
       
         
           
               
               
               
               
               
               
               
             
               
                   
                   
               
               
                   
                 Maltitol 
                 16A 
                 Sorbitol 
                 16B 
                 Xylitol 
                 16C 
               
               
                   
                   
               
             
            
               
                   
               
            
           
           
               
               
               
               
               
               
               
            
               
                 Tester 1 
                 After taste, 
                 X+ 
                 Sweeter than 
                 Y  
                 Sweetest 
                  Z++ 
               
               
                   
                 barely sweet 
                   
                 Maltitol Y 
                   
                 polyol so 
               
               
                   
                 X 
                   
                   
                   
                 far Z 
               
               
                 Tester 2 
                 Some 
                 X+ 
                 Much sweeter 
                 Y+ 
                 Very sweet 
                 Z+ 
               
               
                   
                 sweetness 
                   
                 than Maltitol 
                   
                 Zn 
               
               
                   
                 X 
                   
                 Y 
               
               
                 Tester 3 
                 Some 
                  X++ 
                 Less sweet 
                 Y + 0.5 
                 Sweeter than 
                 Z + 1.5 
               
               
                   
                 sweetness 
                   
                 than Maltitol 
                   
                 sucrose Z 
               
               
                   
                 X 
                   
                 Y 
               
               
                 Tester 4 
                 Less than 
                 X + 0.5 
                 Similar to 
                 Y+ 
                 As sweet as 
                 Z+ 
               
               
                   
                 sucrose 
                   
                 Glucose Y 
                 fades 
                 Sorbitol, 
               
               
                   
                 X 
                   
                   
                   
                 fades Z 
               
               
                 Tester 5 
                 Less than 
                 X + 0.5 
                 Fades 
                 Y + 0.5 
                 Very sweet 
                 Z + 0.5 
               
               
                   
                 sucrose 
                   
                 Y 
                   
                 fades quickly 
                 Sample 
               
               
                   
                 X 
                   
                   
                   
                 Z 
                 spread 
               
               
                   
               
               
                 Key: 
               
               
                 X represents a level of sweetness, X+ represents a taste that is more sweet than X, X++ represents a taste that is more sweet than X+. 
               
               
                 Y represents a level of sweetness, Y+ represents a taste that is more sweet than Y, Y++ represents a taste that is more sweet than Y+. 
               
               
                 Z represents a level of sweetness, Z+ represents a taste that is more sweet than Z, Z++ represents a taste that is more sweet than Z+. 
               
            
           
         
       
     
     Example 18: Formation of Sweetener Compositions Comprising High Intensity Sweeteners and Sucrose 
     A) Aspartame (5 mg) and sucrose (1.0 gram) are ground together manually with a mortar and pestle for 10 min. The resulting mixture is sonicated at 40° C. for 30 min, and the powdered mixture is sieved to produce the product sweetener composition 18A. 
     B) Acesulfame potassium (Acesulfame K) (10 mg) and sucrose (2.0 gram) are ground together manually with a mortar and pestle for 10 min. The resulting mixture is sonicated at 40° C. for 30 min, and the powdered mixture is sieved to produce the product sweetener composition 18B. 
     C) A gram scale portion (e.g. about 1.0 gram) of saccharin is ground in a Moulinex mechanical grinder for to reduce the particle size. A small portion of the ground saccharin (10 mg) is combined with sucrose (2.0 gram), and the solids are ground together manually with a mortar and pestle for 10 min. The resulting mixture is sonicated at 40° C. for 30 min, and the powdered mixture is sieved to produce the product sweetener composition 18C. 
     D) Sodium cyclamate (10 mg) and sucrose (2.0 gram) are ground together manually with a mortar and pestle for 10 min. The resulting mixture is sonicated at 40° C. for 30 min, and the powdered mixture is sieved to produce the product sweetener composition 18D. 
     Example 19: Formation of Sweetener Compositions Comprising High Intensity Sweeteners, Sucrose, and Silica 
     A) Aspartame (10 mg), sucrose (2.0 gram), and Perkasil® SM 660 (0.16 gr) are ground together manually with a mortar and pestle for 10 min. The resulting mixture is sonicated at 40° C. for 30 min, and the powdered mixture is sieved to produce the product sweetener composition 19A. 
     B) Acesulfame K (10 mg), sucrose (2.0 gram), and Perkasil® SM 660 (0.16 gr) are ground together manually with a mortar and pestle for 10 min. The resulting mixture is sonicated at 40° C. for 30 min, and the powdered mixture is sieved to produce the product sweetener composition 19B. 
     C) A gram scale portion of saccharin is ground in a Moulinex mechanical grinder to reduce the particle size. A small portion of the ground saccharin (10 mg) is combined with Perkasil® SM 660 (0.16 gr), and sucrose (2.0 gram), and the solids are ground together manually with a mortar and pestle for 10 min. The resulting mixture is sonicated at 40° C. for 30 min, and the powdered mixture is sieved to produce the product sweetener composition 19C. 
     D) Sodium cyclamate (10 mg), sucrose (2.0 gram), and Perkasil® SM 660 (0.16 gr) are ground together manually with a mortar and pestle for 10 min. The resulting mixture is sonicated at 40° C. for 30 min, and the powdered mixture is sieved to produce the product sweetener composition 19D. 
     Example 20: Taste Test of Sweetener Compositions Comprising High Intensity Sweeteners, Sucrose and Optionally Silica 
     Each taster consumes a sample of each of the following 8 samples: 18A, 18B, 18C, 18D, 19A, 19B, 19C and 19D, and records their observations after each test. The amount of each sample given to each tester is normalized by the sweetness factor of the High Intensity Sweetener included according to the following table: 
     
       
         
           
               
               
               
               
             
               
                   
               
               
                   
                 RS 
                 Sweetness 
                 Tasting 
               
               
                   
                 (of pure 
                 intensity 
                 sample weight 
               
               
                 Sweetener 
                 sweetener) 
                 (of sample) 
                 [mg] 
               
               
                   
               
             
            
               
                   
               
            
           
           
               
               
               
               
            
               
                 Aspartame 
                 200 
                 2 
                 2.5 
               
               
                 Acesulfame K 
                 200 
                 2 
                 2.5 
               
               
                 Saccharin 
                 300 
                 2.5 
                 2 
               
               
                 Sodium cyclamate 
                 40 
                 1.2 
                 4.2 
               
               
                   
               
            
           
         
       
     
     Thus, each tester consumes 2.5 mg of samples comprising Aspartame (18A and 19A), 2.5 mg of samples comprising Acesulfame K (18B and 19B), 2.0 mg of samples comprising Saccharin (18C and 19C), and 4.2 mg of samples comprising Sodium cyclamate (18D and 19D). 
     The observations made by each tester are recorded in the following table: 
     
       
         
           
               
               
               
               
               
            
               
                   
                   
               
               
                   
                 Aspartame 
                 Acesulfame K 
                 Saccharin 
                 Sodium cyclamate 
               
            
           
           
               
               
               
               
               
               
               
               
               
            
               
                   
                 18A 
                 19A 
                 18B 
                 19B 
                 18C 
                 19C 
                 18D 
                 19D 
               
               
                   
                   
               
            
           
           
               
               
               
               
               
               
               
               
               
            
               
                 Taster 1 
                 Sweet, less 
                   X++ 
                 Sweet with a 
                 Y+ 
                 Sweet with a 
                 Increased 
                 Sweet with 
                 A+ 
               
               
                   
                 than sucrose, 
                   
                 metallic after 
                 Less after 
                 metallic after 
                 after taste 
                 a cardboard 
                 Sweeter with 
               
               
                   
                 no bitterness 
                   
                 taste 
                 taste 
                 taste, leaves 
                   
                 after taste 
                 enhanced 
               
               
                   
                 X 
                   
                 Y 
                   
                 a sense of 
                   
                 A 
                 after taste 
               
               
                   
                   
                   
                   
                   
                 dryness 
               
               
                   
                   
                   
                   
                   
                 Z 
               
               
                 Taster 2 
                 Sweeter than 
                 X 
                 Sweet (less 
                 Y+ 
                 Very sweet 
                 Z++ 
                 Sweet 
                 A+ 
               
               
                   
                 sucrose, 
                   
                 than X) no 
                 No after 
                 Z 
                   
                 A 
               
               
                   
                 different 
                   
                 after taste 
                 taste 
               
               
                   
                 sweetness 
                   
                 Y 
               
               
                   
                 X 
               
               
                 Taster 3 
                 Sweeter than 
                 X 
                 After 
                 Y+ 
                 Very sweet, 
                 Z  
                 Sweetest 
                 Cardboard 
               
               
                   
                 sucrose, 
                 The 
                 taste 
                 After 
                 a sense of 
                 Same as 
                 HIS so far 
                 after taste 
               
               
                   
                 lingers 
                 same 
                 Y 
                 taste 
                 dryness 
                 NG363 
                 No after 
               
               
                   
                 X 
                   
                   
                   
                 Z 
                   
                 taste 
               
               
                   
                   
                   
                   
                   
                   
                   
                 A 
               
               
                 Taster 4 
                 Less than 
                 X 
                 Weak 
                 Y+ 
                 Very sweet, 
                 Z++ 
                 Very sweet 
                 A+ 
               
               
                   
                 sucrose 
                 After 
                 sweetness, 
                 Slightly 
                 a sense of 
                 Very sweet, 
                 (slightly 
                 Sweet with 
               
               
                   
                 X 
                 taste 
                 after taste 
                 less after 
                 dryness 
                 increased 
                 more than 
                 a cardboard 
               
               
                   
                   
                   
                 Y 
                 taste 
                 Z 
                 after taste 
                 NG363) 
                 after taste 
               
               
                   
                   
                   
                   
                   
                   
                   
                 A 
               
               
                   
               
               
                 Key: 
               
               
                 X represents a level of sweetness, X+ represents a taste that is more sweet than X, X++ represents a taste that is more sweet than X+. 
               
               
                 Y represents a level of sweetness, Y+ represents a taste that is more sweet than Y, Y++ represents a taste that is more sweet than Y+. 
               
               
                 Z represents a level of sweetness, Z+ represents a taste that is more sweet than Z, Z++ represents a taste that is more sweet than Z+. 
               
               
                 A represents a level of sweetness, A+ represents a taste that is more sweet than A. 
               
            
           
         
       
     
     Example 21: Formation of Sweetener Compositions Comprising High Fructose Corn Syrup 
     A) Perkasil® SM 660 (1.5 gram), is added in portions to 26.8 gram High Fructose Corn Syrup Isoglucose F42 (70% total sugar by weight; 42% fructose/58% glucose, dry solid wt/wt) while stirring to produce a ratio of 8% silica to total sugar content (wt/wt). The clear yellow dispersion is sonicated for 30 min at 40° C. The mixture is cooled to room temperature to produce the final sweetener composition, 21A. 
     B) Perkasil® SM 660 (0.9 gram), is added in portions to 27.0 gram High Fructose Corn Syrup Isoglucose F42 (70% total sugar by weight; 42% fructose/58% glucose, dry solid wt/wt) while stirring to produce a ratio of 8% silica to glucose content (wt/wt). The clear yellow dispersion is sonicated for 30 min at 40° C. The mixture is cooled to room temperature to produce the final sweetener composition, 21B. 
     C) Perkasil® SM 660 (1.5 gram), is added in portions to 26.1 gram High Fructose Corn Syrup Isoglucose F50 (72% total sugar by weight; 50% fructose, 47% glucose dry solid, wt/wt) while stirring to produce a ratio of 8% silica to total sugar content (wt/wt). The clear yellow dispersion is sonicated for 30 min at 40° C. The mixture is cooled to room temperature to produce the final sweetener composition, 21C. 
     D) Perkasil® SM 660 (0.7 gram), is added in portions to 26.0 gram High Fructose Corn Syrup Isoglucose F50 (72% total sugar by weight; 50% fructose, 47% glucose dry solid, wt/wt) while stirring to produce a ratio of 8% silica to glucose content (wt/wt). The clear yellow dispersion is sonicated for 30 min at 40° C. The mixture is cooled to room temperature to produce the final sweetener composition, 21D. 
     Example 22: Taste Test of Sweetener Compositions Comprising High Fructose Corn Syrup 
     Each taster is given each sample twice (7 mg) of each of the following 6 sweetener compositions sequentially: Isoglucose F42 (Galam), 21A, 21B, Isoglucose F50 (Galam), 21C, 21D, and records their observations after each test. The observations are recorded in the following table: 
     
       
         
           
               
               
               
               
               
               
               
             
               
                   
                   
               
               
                   
                 Iso- 
                   
                   
                 Iso- 
                   
                   
               
               
                   
                 glucose 
                   
                   
                 glucose 
               
               
                   
                 F42 
                 21A 
                 21B 
                 F50 
                 21C 
                 21D 
               
               
                   
                   
               
             
            
               
                   
               
            
           
           
               
               
               
               
               
               
               
            
               
                 Taster 1 
                 X 
                 X + 1 
                 X + 2 
                 Y 
                 Y + 1 
                 Y + 1 
               
               
                 Taster 2 
                 X 
                     X + 1.5 
                 X+ 
                 Y 
                 Y + 1 
                 Y + 1 
               
               
                   
                   
                   
                   
                 Sweeter 
               
               
                   
                   
                   
                   
                 than F42 
               
               
                 Taster 3 
                 X 
                 X + 1 
                 X  
                 Y 
                 Y 
                     Y + 0.5 
               
               
                   
                   
                   
                   
                 Sweeter 
               
               
                   
                   
                   
                   
                 than F42 
               
               
                 Taster 4 
                 X 
                     X + 1.5 
                   X + 1.5 
                 Y 
                 Y 
                     Y + 1.5 
               
               
                 Taster 5 
                 X 
                 X + 1 
                 X + 1 
                 Y 
                 Y + 1 
                 Y + 1 
               
               
                   
               
               
                 Key: 
               
               
                 X represents a level of sweetness, X + 0.5 represents a taste that is sweeter than X, X + 1 represents a taste that is sweeter than X + 0.5, X + 1.5 represents a taste that is sweeter than X + 1, X + 2 represents a taste that is more sweet than X + 1.5. 
               
               
                 Y represents a level of sweetness, Y + 0.5 represents a taste that is more sweet than Y, Y + 1 represents a taste that is more sweet than Y + 0.5, Y + 1.5 represents a taste that is more sweet than Y + 1. 
               
            
           
         
       
     
     Example 23: Formation of Hard Candy Comprising Enhanced Sweetener Compositions 
     154.023 g of High Fructose Corn Syrup (HFCS) Isoglucose F42 is added to 98 g of sucrose and mixed in a pot over medium heat until the sucrose completely dissolves. 60 g of water is added, and the solution is stirred with a whisk. The liquid is heated to a temperature of 149° C. Immediately afterwards it is poured into a mold and cooled at room temperature to produce the final hard candy, 23A. 
     92.406 g of HFCS+S1 (Isoglucose F42 with 8% Perkasil to glucose content (wt/wt)) is added to 60 g of water and mixed in a pot over medium heat. 98 g of sucrose is added, and the solution is stirred with a whisk. The liquid is heated to a temperature of 149° C. Immediately afterwards it is poured into a mold and cooled at room temperature to produce the final hard candy, 23B. 
     154.015 g of HFCS Isoglucose F42 is added to 60 g of water and mixed in a pot over medium heat. 58.80 g of the S1 composition is added, and the solution is stirred with a whisk. The liquid is heated to a temperature of 149° C. Afterwards it is poured into a mold and cooled at room temperature to produce the final hard candy, 23C. 
     Example 24: Taste Test of Hard Candy Comprising Enhanced Sweetener Compositions 
     Each taster is given each of the following 4 hard candies and records their observations after each test. The observations are recorded in the following table: 
     
       
         
           
               
               
               
               
               
             
               
                   
                   
               
               
                   
                 Taster 
                 23A 
                 23B 
                 23C 
               
               
                   
                   
               
             
            
               
                   
                 Taster 1 
                 X 
                 X + 1 
                 X + 2 
               
               
                   
                 Taster 2 
                 X 
                 X + 1 
                 X + 1 
               
               
                   
                   
                   
                 Different sweetness, 
                 Caramel notes 
               
               
                   
                   
                   
                 longer sweet taste. 
               
               
                   
                 Taster 3 
                 X 
                 X + 1 
                 X + 2 
               
               
                   
                   
                   
                 Late sweetness. 
               
               
                   
                   
               
            
           
         
       
     
     Example 25: Formation of Meringue Comprising Enhanced Sweetener Compositions 
     Oven is preheated to 93.3° C. (200° F.). A pinch of the S1 composition is added to the egg whites (97 g) before whipping. The egg whites are whipped on a low setting in a stainless steel or ceramic bowl. The remaining S1 composition (82.5 g for 50% sugar reduction, 99 g for 40% sugar reduction) is divided into five equal portions. After about a minute of whipping, the egg whites become foamy and one portion of the S1 composition is added slowly to the egg whites. After about 1.5-2 minutes, the egg whites expand in volume by two to three-fold and another portion of the S1 composition is added slowly. In 1.5 minute increments, the remaining portions of S1 composition are added slowly. The meringue is whipped until a stiff peak consistency is reached. The meringue is then transferred to a piping bag and is piped into a non-stick pan that can be lined with silicone or parchment paper. The meringue is baked for 3 hours, with the pan rotated every hour. For the control meringue, 165 g of sucrose is used in place of the S1 composition. 
     Example 26: Taste Test of Meringue Comprising Enhanced Sweetener Compositions 
     5 trained and experienced panelists assess the meringue samples from Example 25 in a round table discussion tasting format. The sugar Control is assessed and a reference score (using the 0-100 intensity scale) for Overall Sweetness is discussed and agreed to. Sugar Reduction samples containing S1 composition are then tasted and consensus scores are agreed upon for overall sweetness. Notes are also made on other appearance, aroma, flavor, texture, and aftertaste attributes of each sample. Individual overall sweetness intensity ratings for all samples (coded) are then carried out in sensory booths, in duplicate, using the 0-100 line scale. Analysis of data is carried out to establish if there are any differences between the sugar control and each of the Sugar Reduction formulations for Overall Sweetness. 
     Tasting of Control: Not very much immediate sweetness but then grew. Overall sweetness agreed as about 55 on 0-100 point scale. Some additional slight flavors of malt and egg white. Moderately high initial bite and fast rate of breakdown in texture. Sweetness and some bitterness in aftertaste. 
     Tasting of 50% Sugar Reduction Sample: Sweetness close to Control. Some barley sugar flavor and chalky flavor. Some chalkiness in texture. 
     Tasting of 40% Sugar Reduction Sample: Sweeter than control. Slight chalkiness but much less than 50% Sugar Reduction Sample. 
     Overall sweetness rating scores on a 0-100 intensity scale for 5 panelists in duplicate tastings are shown. 
     
       
         
           
               
               
               
             
               
                   
                   
               
               
                   
                 Sample 
                 Overall Sweetness 
               
               
                   
                   
               
             
            
               
                   
                 Control 
                 52.2 
               
               
                   
                 50% Sugar Reduction 
                 53.9 
               
               
                   
                 40% Sugar Reduction 
                 70.5 
               
               
                   
                   
               
            
           
         
       
     
     Example 27: Formation of Whipped Cream Comprising Enhanced Sweetener Compositions 
     Double cream (223 g, Sainsbury) is used for preparing the samples. The S1 composition (13.83 g for 35% sugar reduction, 14.9 g for 30% sugar reduction) is added gradually after two minutes of whipping the cream, while the hand mixer (low setting) whipped the cream to the desired consistency. For the control whipped cream, sucrose (21.28 g) is used in place of the S1 composition. For the Stevia whipped cream, Stevia extract (0.1059 g) is used in place of the S1 composition. 
     Example 28: Taste Test of Whipped Cream Comprising Enhanced Sweetener Compositions 
     Control, 35% Sugar Reduction, 30% Sugar Reduction, and Stevia whipped cream samples are evaluated using Descriptive Sensory Profiling with a panel of eleven trained assessors. Two 2 hr discussion and training sessions are held. During these sessions, the panel evaluates all products and developed and agrees to a descriptive vocabulary covering appearance, aroma, flavor, texture, mouthfeel, and aftertaste characteristics of the samples. Assessors carry out formal attribute intensity rating of all samples, working alone in individual sensory evaluation booths. Ratings are made using a 100 point unstructured line scale, with verbal anchors, from low to high. Each sample is presented to the assessors labeled with a three digit code and is evaluated three times by each assessor during a 2.5 hr session. Samples are presented according to a balanced design. Evaluations are made in mouth, immediately after swallowing, one minute after swallowing, and two minutes after swallowing for key residual after effects. Plain crackers and mineral water are used as palate cleansers between samples. All samples are assessed in tasting booths designed to ISO 8589:2007, illuminated with Northern daylight. As part of the training, the panel agrees to a reference score of 80 for the overall sweetness of the whipped double cream control sample. The reduced sugar samples containing the S composition are then compared to the control. The sample order is randomized to avoid potential bias. Data for each attribute is analyzed using analysis of variance to identify attributes that discriminate samples at the 500 level of significance (P&lt;0.05). 
                            Whipped Double Cream: Appearance and Aroma                                     35% Sugar   30% Sugar               Attributes   Reduction   Reduction   Control   Stevia                                                         Number of Surface   21.1   a   21.4   a   22.8   a   22.3   a       Holes Appearance       Size of Surface   17.6   a   17.6   a   21.6   a   16.7   a       Holes Appearance       Depth of Color   65.1   a   61.7   ab   59.6   b   59.8   b       Appearance*       Whipped   63.7   a   64.2   a   64.5   a   60.3   a       Appearance       Overall Aroma   22.6   a   20.5   a   24.4   a   21.9   a       Creamy Aroma*   23.0   ab   18.8   b   25.6   a   19.4   ab       Cooked Sugar   3.0   a   3.9   a   4.2   a   1.6   a       Aroma               *Indicates a significant difference at the 95% confidence level.       Where samples share the same letter, there is no significant difference at the 95% confidence level            
All samples are very similar in appearance. Only the 350% Sugar Reduction sample is significantly creamier in color compared to the Control and Stevia samples. All samples have a similar creamy aroma. Only the 3500 Sugar Reduction sample is significantly lower compared to the Control. All other samples are comparable.
 
                            Whipped Double Cream: Flavor in Mouth                                     35% Sugar   30% Sugar               Attributes   Reduction   Reduction   Control   Stevia                                                         Sweetness Onset   10.8   b   12.9   ab   10.5   b   15.7   a       Flavor*       Sweetness Build   28.0   b   30.7   b   31.3   b   46.8   a       Flavor*       Overall Sweetness   57.4   a   58.5   a   65.5   a   60.4   a       Flavor       Bitter Flavor*   2.1   b   3.3   b   0.2   b   30.8   a       Creamy Flavor*   51.6   a   50.7   a   53.9   a   40.8   b       Liquorice Flavor*   0.2   b   0.1   b   0.3   b   67.5   a       Metallic Flavor*   1.6   b   4.8   b   0.7   b   23.3   a               *Indicates a significant difference at the 95% confidence level.       Where samples share the same letter, there is no significant difference at the 95% confidence level            
Both Sugar Reduction samples are deemed to be equivalently sweet to the Control and Stevia samples while in the mouth. Sugar reduction samples are also at parity with the Control for Sweetness Onset and Build. There are no significant differences in any other flavor attributes between the Sugar Reduction samples and the Control. However, the Stevia sample imparts far more detrimental flavors, the Sweetness takes longer to build compared to all other samples, and the sample is less Creamy and far more Bitter and Metallic tasting. The Stevia sample also has a strong Liquorice flavor, which is absent in all other samples.
 
                            Whipped Double Cream: Texture and Mouthfeel in Mouth                                     35% Sugar   30% Sugar               Attributes   Reduction   Reduction   Control   Stevia                                                         Smooth Texture   70.3   a   71.2   a   73.4   a   73.4   a       Soft Texture   73.5   a   74.6   a   74.8   a   75.0   a       Density Texture   51.4   a   52.7   a   49.5   a   51.1   a       Rate of Melt   26.7   b   30.2   ab   26.3   b   32.1   a       Texture*       Oily Mouth Coating   25.7   a   29.2   a   24.8   a   28.7   a       Mouthfeel       Salivating   37.2   b   34.2   b   39.9   ab   45.0   a       Mouthfeel*       Mouth Drying   27.8   a   31.4   a   27.3   a   34.8   a       Mouthfeel               *Indicates a significant difference at the 95% confidence level.       Where samples share the same letter, there is no significant difference at the 95% confidence level            
There are no significant textural or mouthfeel differences between the Sugar Reduction and Control samples. The Stevia sample melts more quickly and is more Salivating compared to the 3500 Sugar Reduction and Control samples. All samples are very soft and smooth with a middling firm density. A low oily mouth coating could be felt while the samples are broken down in the mouth, and all are comparably mouth drying at a low to moderate level.
 
                            Whipped Double Cream: Immediate Aftertaste                                     35% Sugar   30% Sugar               Attributes   Reduction   Reduction   Control   Stevia                                                         Overall Sweetness   46.9   b   50.7   ab   56.5   a   52.3   ab       Aftertaste*       Bitter Aftertaste*   4.5   b   4.3   b   2.1   b   34.9   a       Creamy Aftertaste*   44.8   a   46.1   a   47.0   a   36.0   b       Liquorice   0.2   b   0.2   b   0.1   b   59.2   a       Aftertaste*       Metallic Aftertaste*   5.2   b   6.7   b   5.6   b   27.5   b       Oily Mouth Coating   25.8   a   27.5   a   24.3   a   23.9   a       Aftereffect       Salivating   38.7   a   38.5   a   41.2   a   41.9   a       Aftereffect       Mouth Drying   38.1   b   40.4   b   38.6   b   49.1   a       Aftereffect*               *Indicates a significant difference at the 95% confidence level.       Where samples share the same letter, there is no significant difference at the 95% confidence level            
The 300 Sugar Reduction sample is at parity with the Control and Stevia samples for Overall Sweetness in Immediate Aftertaste. The 350 Sugar Reduction sample is significantly less sweet compared to Control at this stage, however by 1 minute it is equivalently sweet compared to the Control once again. The Stevia sample remains significantly more Bitter, Metallic, and Liquoricy tasting compared to the other samples. All samples leave a similarly low oily coating in the mouth and are moderately salivating. The Stevia sample is significantly more Mouth Drying compared to the rest of the samples.
 
                            Whipped Double Cream: Aftertaste at 1 Minute                                     35% Sugar   30% Sugar               Attributes   Reduction   Reduction   Control   Stevia                                                         Overall Sweetness   41.0   a   41.1   a   47.5   a   45.9   a       Aftertaste       Bitter Aftertaste*   6.1   b   3.7   b   3.9   b   31.5   a       Creamy Aftertaste*   38.3   a   37.3   ab   38.1   a   29.5   b       Liquorice   0.1   b   0.2   b   0.2   b   51.6   a       Aftertaste*       Metallic Aftertaste*   8.0   b   7.7   b   5.2   b   29.0   a       Oily Mouth Coating   21.9   a   25.3   a   21.7   a   22.7   a       Aftereffect       Salivating   31.3   ab   29.6   b   36.3   ab   37.6   a       Aftereffect*       Mouth Drying   47.3   ab   48.1   ab   42.5   b   51.5   a       Aftereffect*               *Indicates a significant difference at the 95% confidence level.       Where samples share the same letter, there is no significant difference at the 95% confidence level            
Where samples share the same letter, there is no significant difference at the 95% confidence level
 
1 Minute after Swallowing all samples are equivalently sweet overall. The Stevia sample remains significantly more Bitter, Metallic, and Liquorice tasting compared to the other samples. All samples leave a similarly low oily coating in the mouth and are moderately salivating. The Stevia sample is significantly more Mouth Drying compared to the rest of the samples.
 
                            Whipped Double Cream: Aftertaste at 2 Minutes                                     35% Sugar   30% Sugar               Attributes   Reduction   Reduction   Control   Stevia                                                         Liquorice   0.4   b   0.2   b   0.2   b   47.1   a       Aftertaste*       Tingling   11.0   a   13.6   a   10.3   a   14.8   a       Aftereffect       Numbing   18.6   a   22.0   a   20.3   a   19.7   a       Aftereffect       Mouth Drying   48.4   a   49.0   a   46.5   a   51.0   a       Aftereffect               *Indicates a significant difference at the 95% confidence level.       Where samples share the same letter, there is no significant difference at the 95% confidence level            
Where samples share the same letter, there is no significant difference at the 95% confidence level
 
Even 2 minutes after swallowing, the Stevia sample continues to impart significantly stronger Liquorice flavors at a moderate intensity. By 2 minutes, all samples are at parity for after effects; both Numbering and Tingling are felt at low levels. Mouth Drying persists in all samples at a comparably moderate level.
 
     Overall Sweet Flavor intensity as a function of time for whipped double cream samples is shown in  FIG. 1 . Although the control is numerically slightly sweeter at all time points, the differences for the most part are very small and are not statistically significant. All samples starts off moderately high in Sweet intensity. Although there is a drop in sweet flavor in all, samples retain a moderate sweet aftertaste by 1 minute. Immediately after swallowing the 35% Sugar Reduction sample is significantly less sweet compared to the Control; by 1 minute it is at parity with the Control once more. There is no significant difference in Overall Sweetness between the 35% and 30% Sugar Reduction samples containing the S1 composition. 
     Liquorice Flavor intensity as a function of time for whipped double cream samples is shown in  FIG. 2 . The Liquorice flavor is a unique and detrimentally perceived characteristic of the Stevia sample that makes it stand out from the rest of the samples being profiled. The flavor is significantly stronger in the Stevia sample for the duration of the rating. The flavor starts off strong in the mouth and reduces over time leaving a moderately intense aftertaste by 2 minutes. 
     Creamy Flavor intensity as a function of time for whipped double cream samples is shown in  FIG. 3 . The Reduced Sugar samples and Control are comparably creamy at all time points. All three are significantly higher compared to the Stevia sample. 
     Bitter Flavor intensity as a function of time for whipped double cream samples is shown in  FIG. 4 . Bitterness is not a key flavor feature in the Control or Sugar Reduced samples containing the S1 composition. Bitterness remains significantly higher, at a low-moderate intensity, in the Stevia sample compared to the rest of the sample set. 
     Mouth Drying intensity as a function of time for whipped double cream samples is shown in  FIG. 5 . Mouth Drying is perceived at a similarly low level in all samples while the whipped double cream is in mouth. Mouth Drying increases for all samples once swallowed, significantly more so in the Stevia sample compared to the other samples. Drying continues to increase by 1 minute, however the Stevia sample is only significantly more drying compared to the Control. The 35% and 30% Reduced Sugar samples are at parity with both the Stevia sample and the Control, and by 2 minutes all samples peak, leaving similarly moderate levels of Mouth Drying. 
     Overall the Sugar Reduction samples containing the S1 composition offer a very similar sensory profile compared to the Control for all modalities. Both Sugar Reductions containing the S1 composition are equivalently sweet compared to the Control and Stevia sample while in the mouth and 1 minute after swallowing. The 35% Sugar Reduction sample is significantly less sweet compared to the Control immediately after the cream is swallowed. The 35% and 30% Sugar Reduction whipped creams are no more mouth drying than the Control. The Stevia sample stands out due to its unique, intense, and residual liquorice flavor and its detrimental metallic and bitter flavors which are significantly stronger compared to the other samples. These notes clearly mask the creamy flavor, which is significantly lower compared to the other samples. 
     The present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof.