Abstract: Newly identified fungal sweet-taste modifying proteins, and the cDNA encoding said proteins are described. Specifically, Myd proteins active in sweet taste activation, and the cDNA encoding the same, are described, along with methods for isolating such cDNA and for isolating and expressing such proteins. Also disclosed is use of a sweetening composition which includes the proteins of the invention, and methods to provide improved flavor to a product for oral administration.

Abstract: Newly identified fungal sweet-taste modifying proteins (designated Honey Truffle Sweetener (HTS)), and polynucleotides encoding the proteins are described. Specifically, Myd proteins with sweet taste modulation activity, and the cDNA encoding the same, are described, along with methods for isolating such cDNA and for isolating and expressing such proteins. Also disclosed are sweetening composition which includes the proteins of the invention, and methods to provide improved flavor to a product for oral administration.

Abstract: Newly identified fungal sweet-taste modifying proteins, and the cDNA encoding said proteins are described. Specifically, Myd proteins active in sweet taste activation, and the cDNA encoding the same, are described, along with methods for isolating such cDNA and for isolating and expressing such proteins. Also disclosed is use of a sweetening composition which includes the proteins of the invention, and methods to provide improved flavor to a product for oral administration.

Abstract: Newly identified fungal sweet-taste modifying proteins, and the cDNA encoding said proteins are described. Specifically, Myd proteins active in sweet taste activation, and the cDNA encoding the same, are described, along with methods for isolating such cDNA and for isolating and expressing such proteins. Also disclosed is use of a sweetening composition which includes the proteins of the invention, and methods to provide improved flavor to a product for oral administration.

Abstract: Processing of milk raw material produces a dairy salt. Preliminary treatment of the milk raw is carried out, with pasteurization and its concentration by nanofiltration through a filter with a pore size of 0.001-0.01 ?m, subsequent filtration of the obtained nanofiltration permeate through a membrane module with a pore size of 0.0001-0.001 ?m of a reverse osmosis unit, electrodialysis of the obtained RO retentate, concentration of the concentrate or its concentration and drying. The dairy salts may be manufactured and used to salt food products, beverages, granulated cottage cheese, potato chips, crackers, and dips. A masking fraction with organic acid, amino acid, fatty acid, and sugar portions successfully hides the off-notes otherwise associated with potassium compositions. Food products salted with any of the dairy salts described herein achieve reduced sodium content without compromising flavor.

Abstract: Newly identified fungal sweet-taste modifying proteins, and the cDNA encoding said proteins are described. Specifically, Myd proteins active in sweet taste activation, and the cDNA encoding the same, are described, along with methods for isolating such cDNA and for isolating and expressing such proteins. Also disclosed is use of a sweetening composition which includes the proteins of the invention, and methods to provide improved flavor to a product for oral administration.

Abstract: The present disclosure provides novel sweetener compositions comprising a compound having a structure according to Formula I: wherein R1, R2, R3, and R4 are described herein. Also provided are methods of modulating sweetness profile of a product by adding a compound of Formula I to the product, such as a beverage product or a food product. For example, the compound described herein can be added to increase the overall sweetness of a nutritive sweetener sweetened beverages; decrease the sweetness time-of-onset for high potency sweeteners such as rebaudioside A; decreasing bitter, metallic and licorice off-notes of high potency sweeteners; and improve the sweet quality of sweetened products.

Abstract: Processing of milk raw material produces a dairy salt. Preliminary treatment of the milk raw is carried out, with pasteurization and its concentration by nanofiltration through a filter with a pore size of 0.001-0.01 ?m, subsequent filtration of the obtained nanofiltration permeate through a membrane module with a pore size of 0.0001-0.001 ?m of a reverse osmosis unit, electrodialysis of the obtained RO retentate, concentration of the concentrate or its concentration and drying. The dairy salts may be manufactured and used to salt food products, beverages, granulated cottage cheese, potato chips, crackers, and dips. A masking fraction with organic acid, amino acid, fatty acid, and sugar portions successfully hides the off-notes otherwise associated with potassium compositions. Food products salted with any of the dairy salts described herein achieve reduced sodium content without compromising flavor.

Abstract: Co-expression of T1R2 and T1R3 results in a taste receptor that responds to sweet taste stimuli, including naturally occurring and artificial sweeteners. Cells such as U2-OS, which express a functional sweet receptor, can be used in cell-based assays to detect cellular responses to tastants.

Abstract: The present disclosure provides novel sweetener compositions comprising a compound having a structure according to Formula I: wherein R1, R2, R3, and R4 are described herein. Also provided are methods of modulating sweetness profile of a product by adding a compound of Formula I to the product, such as a beverage product or a food product. For example, the compound described herein can be added to increase the overall sweetness of a nutritive sweetener sweetened beverages; decrease the sweetness time-of-onset for high potency sweeteners such as rebaudioside A; decreasing bitter, metallic and licorice off-notes of high potency sweeteners; and improve the sweet quality of sweetened products.

Abstract: This disclosure provides a taste receptor internalization assay useful for identifying taste modulators.

Abstract: Processing of milk raw material produces a dairy salt. Preliminary treatment of the milk raw is carried out, with pasteurization and its concentration by nanofiltration through a filter with a pore size of 0.001-0.01 ?m, subsequent filtration of the obtained nanofiltration permeate through a membrane module with a pore size of 0.0001-0.001 ?m of a reverse osmosis unit, electrodialysis of the obtained RO retentate, concentration of the concentrate or its concentration and drying. The dairy salts may be manufactured and used to salt food products, beverages, granulated cottage cheese, potato chips, crackers, and dips. A masking fraction with organic acid, amino acid, fatty acid, and sugar portions successfully hides the off-notes otherwise associated with potassium compositions. Food products salted with any of the dairy salts described herein achieve reduced sodium content without compromising flavor.

Abstract: A beverage comprising water, at least one non-nutritive sweetener having a bitter off-note taste, linoleic acid, and heptanoic acid. A beverage comprising water, at least one non-nutritive sweetener, a combination of caprylic acid, caproic acid, and butyric acid, and at least one aldehyde selected from the group consisting of decanal, nonanal, and 2-methyl-butyraldehyde.

Abstract: Co-expression of T1R2 and T1R3 results in a taste receptor that responds to sweet taste stimuli, including naturally occurring and artificial sweeteners. Cells such as U2-OS, which express a functional sweet receptor, can be used in cell-based assays to detect cellular responses to tastants.

Abstract: This disclosure provides a taste receptor internalization assay useful for identifying taste modulators.