Description:[0026] The following detailed description is exemplary and should not be construed as limiting the scope of the invention. The language used herein is intended to be interpreted broadly; for instance, the terms "a," "an," and "the" include plural referents, and "in" includes "in" and "on" unless the context dictates otherwise. Furthermore, features described with permissive language such as "may," "can," or "could" are to be understood as optional and not required. The embodiments are provided to fully convey the scope of the disclosure, which is intended to encompass both structural and functional equivalents, including those developed in the future that perform the same function regardless of structure.
[0027] It should also be understood that any numerical parameters and ranges set forth in the specification and claims are approximations. These values may vary depending on the desired properties sought to be obtained by a particular embodiment and should be construed in light of the number of reported significant digits and by applying ordinary rounding techniques. While reported as precisely as practicable, numerical values may contain errors inherent to standard testing measurements.
[0028] The present disclosure relates to sweetening compositions and, more specifically, to a high-intensity, plant-based sweetening composition having a synergistic blend of components that achieves a high level of sweetness with a sugar-like sensory profile.
[0029] There is a persistent demand in the food and beverage industry for natural, low-calorie or zero-calorie sweeteners that can effectively replace sucrose without compromising on taste. Conventional natural high-intensity sweeteners, such as those derived from stevia or monk fruit, are often limited by undesirable sensory attributes, including bitterness, metallic notes, and a lingering, unpleasant aftertaste, particularly at concentrations required to achieve high levels of sweetness. Furthermore, formulating these sweeteners often requires the use of large quantities of bulking agents, such as erythritol, to provide the physical volume and mouthfeel of sugar, which can increase cost and may cause gastrointestinal discomfort in some individuals.
[0030] In contrast to conventional systems that are constrained by these sensory and formulation challenges, the present disclosure provides a plant-based sweetening composition. As used herein, “plant-based” means that the components of the composition are primarily derived or extracted from botanical sources. The composition is based on a synergistic interaction among at least four components. A “synergistic interaction” means an effect produced by the combination of two or more components that is greater than the simple additive sum of their individual effects. In the context of the present disclosure, this refers particularly to the non-linear amplification of perceived sweetness and the enhanced mitigation of undesirable sensory attributes. This synergistic interaction results in a non-linear amplification of sweetness intensity and facilitates a balanced, clean sensory profile that effectively reduces or eliminates the bitterness and lingering aftertaste characteristic of many high-intensity sweeteners. A “sensory profile” refers to the combination of perceived organoleptic attributes of a substance, including but not limited to taste (e.g., sweetness, bitterness, sourness), aroma, mouthfeel (e.g., body, texture), and aftertaste (e.g., lingering sweetness or bitterness). A “balanced” sensory profile is one that mimics the clean taste and temporal characteristics of sucrose. The disclosed composition provides a technical solution that achieves a sugar-like taste while enabling reductions in calories and cost.
[0031] The principles of the present disclosure are based on the discovery that a specific combination of a primary high-intensity sweetener, a functional sweetness modifier, a plant-based fiber for mouthfeel, and a natural taste modulator yields particular results. In various embodiments, the composition includes monk fruit extract, allulose, inulin, and thaumatin. Monk fruit extract provides the primary high-intensity sweetness. Allulose acts as a functional sweetness modifier and structural component, contributing to a more sugar-like onset of sweetness. Inulin, a plant-based soluble fiber, provides bulk and improves mouthfeel, compensating for the lack of body typical of high-intensity sweeteners. Thaumatin functions as a natural taste modulator and aftertaste suppressor, which mitigates the perception of off-tastes associated with the mogrosides in monk fruit extract.
[0032] The combined effect of these components is greater than the sum of their individual contributions. This synergy allows the composition to exhibit a sweetness intensity of at least 2 times, and up to 33 times, that of sucrose by weight, depending on the formulation. As used herein, “sweetness intensity” refers to the perceived magnitude of sweet taste of a composition relative to a standard reference, typically sucrose. For example, a composition with a sweetness intensity of 2 times (2x) that of sucrose provides a similar level of perceived sweetness at half the concentration by weight. This high potency allows for a lower usage rate, providing economic advantages and reducing the caloric contribution. In certain embodiments, the primary high-intensity sweetener, monk fruit extract, may be partially or fully replaced by one or more steviol glycosides, such as Rebaudioside A, Rebaudioside M, or Rebaudioside D, while maintaining the synergistic relationship with the other components to achieve a similarly balanced and potent sweetening system. The composition can be formulated in various physical forms, including as a solid (e.g., powder, crystal) or as a liquid concentrate, to suit a wide range of applications in foodstuffs. The term “including” is an open-ended transitional phrase that is intended to be synonymous with “containing,” or “characterized by,” and is inclusive or open-ended and does not exclude additional, unrecited elements or method steps.
[0033] Referring to FIG. 1, a flowchart illustrates a method (100) for preparing the plant-based sweetening composition in a solid form. The solid composition comprises, by weight: from 0.5% to 5% monk fruit extract; from 70% to 90% allulose; from 5% to 25% inulin; and from 0.01% to 0.5% thaumatin. The process begins at step (102) with the accurate weighing of these ingredients according to the specified formulation. At step (104), a pre-blending of minor components is performed, wherein the thaumatin is mixed with a small portion of the total allulose to ensure its uniform dispersion throughout the final mixture. The process proceeds to step (106), where the primary blending occurs. The remaining allulose is added to a blender, followed by the gradual addition of inulin while mixing. At step (108), the monk fruit extract is slowly added to the blend under continuous mixing. Subsequently, at step (110), the pre-blended thaumatin-allulose mixture is added to the main blender, and the entire composition is blended for a specified duration, for example, 15-25 minutes, to achieve homogeneity. An optional sieving step (112) may be performed, where the final blend is passed through a mesh sieve to ensure a uniform particle size. Finally, at step (114), the finished product is collected and packed under dry conditions.
[0034] Referring to FIG. 2, a flowchart illustrates a method (200) for preparing the plant-based sweetening composition in a liquid concentrate form. The liquid concentrate composition comprises, by weight: from 1% to 8% monk fruit extract; from 40% to 75% allulose; from 1% to 10% inulin; and from 0.05% to 1% thaumatin. The process starts at step (202) with the preparation of a solvent phase, which typically involves adding water to a vessel and heating it to a temperature between 45°C and 60°C. At step (204), the allulose is gradually added to the heated water and mixed until it is fully dissolved. Next, at step (206), inulin is slowly added to the solution, with care taken to avoid the formation of lumps. At step (208), the monk fruit extract and thaumatin are added to the solution under continuous agitation. The process continues to step (210), where the entire solution is homogenized by mixing for a period, for example, 10-20 minutes, to ensure all components are completely dissolved and uniformly distributed. An optional pH adjustment step (212) may follow, where an acidulant such as citric acid is added to achieve a target pH for stability, and preservatives may also be incorporated. Finally, at step (214), the concentrate is cooled to room temperature before being filled into containers for storage and distribution.
[0035] Having described the general principles of the disclosure, specific, non-limiting embodiments will now be described in greater detail.
[0036] The present disclosure relates to plant-based sweetening compositions that achieve a high-intensity sweetness profile comparable to sucrose but with reduced caloric content and improved sensory characteristics. As used herein, a “sweetening composition” means a substance or mixture of substances, in any physical form such as a solid, liquid, powder, or crystal, that imparts a sweet taste when added to another substance, such as a foodstuff. The disclosure is directed to a composition that overcomes limitations of conventional sweeteners through a synergistic combination of specific plant-based ingredients. A specific combination of monk fruit extract, allulose, inulin, and thaumatin, when formulated in particular ratios, results in a supra-additive or non-linear amplification of perceived sweetness, while simultaneously creating a balanced, clean, and rounded sensory profile that mimics the taste experience of sucrose.
[0037] In one aspect, the disclosure provides a plant-based sweetening composition. The composition includes, by weight, four components. The first component is a primary high-intensity sweetener, monk fruit extract. The second component is a functional sweetness modifier and structural component, allulose. The third component is a bulking and mouthfeel agent, inulin. The fourth component is a taste modulator and aftertaste suppressor, thaumatin. The synergistic interaction among these four components results in a composition that exhibits a sweetness intensity of at least 2 times that of sucrose by weight.
[0038] The amount of monk fruit extract is selected based on the desired sweetness intensity and physical form of the composition. Monk fruit extract, derived from the fruit of the Siraitia grosvenorii plant native to Southern China, contains mogrosides, which are primarily responsible for its intense sweetness. In solid embodiments, the composition comprises from 0.5% to 5% monk fruit extract by weight. In liquid concentrate embodiments, the composition comprises from 1% to 8% monk fruit extract by weight. These ranges are selected to provide substantial sweetness while relying on the other components to modulate its sensory profile and amplify its perceived intensity.
[0039] The composition comprises allulose, a rare sugar naturally found in sources such as figs, raisins, and wheat, and commercially produced via enzymatic conversion of fructose. Allulose provides a clean, sugar-like taste and temporal profile and serves multiple functions: it acts as a functional sweetness modifier, contributes to a sugar-like mouthfeel, and serves as a structural component or bulking agent. In solid embodiments, the composition comprises from 70% to 90% allulose by weight. In liquid concentrate embodiments, the composition comprises from 40% to 75% allulose by weight.
[0040] The composition further comprises inulin, a type of soluble dietary fiber typically extracted from the roots of the chicory plant (Cichorium intybus), that provides bulk and enhances mouthfeel. It imparts a creamy, fat-like texture in aqueous systems, which compensates for the thinness often associated with beverages and foods sweetened solely with high-intensity sweeteners. In solid embodiments, the composition comprises from 5% to 25% inulin by weight. In liquid concentrate embodiments, the composition comprises from 1% to 10% inulin by weight. It is contemplated that in other embodiments, inulin may be partially or fully replaced by other functionally equivalent soluble fibers such as Fructooligosaccharides (FOS), resistant dextrin, or soluble corn fiber.
[0041] The composition also comprises thaumatin, a protein extracted from the katemfe fruit (Thaumatococcus daniellii), a plant native to West Africa, that functions as a potent taste modulator and aftertaste suppressor. At the low concentrations specified herein, its function is not to provide bulk sweetness but to synergistically interact with the other components, particularly the mogrosides from the monk fruit extract, to suppress the perception of bitterness and to curtail lingering aftertaste. In solid embodiments, the composition comprises from 0.01% to 0.5% thaumatin by weight. In liquid concentrate embodiments, the composition comprises from 0.05% to 1% thaumatin by weight. In further embodiments, other natural taste modulators such as Glycyrrhizin or Brazzein may be used in place of or in combination with thaumatin.
[0042] The combination of these four components in the specified ratios produces a synergistic effect. The perceived sweetness of the final composition is greater than what would be predicted by a simple additive model of the individual components' sweetness levels. This supra-additive effect allows for the creation of a highly concentrated sweetener system. Furthermore, this synergistic interaction results in a balanced sensory profile that effectively reduces the bitterness and lingering aftertaste characteristic of high-intensity sweeteners.The observed synergistic sweetness amplification and sensory improvement are not predictable from individual components and therefore represent a technical advancement and enhanced efficacy. Allulose provides an initial sugar-like taste, inulin builds mouthfeel, monk fruit extract provides intense sweetness, and thaumatin cleans up the taste profile by masking off-notes. This multi-faceted approach creates a sweetening solution that mimics the functional and sensory properties of sucrose.
[0043] The non-linear sweetness amplification of the composition provides a significant economic advantage over conventional 1:1 sugar replacement systems. For example, a conventional 1X formulation may cost approximately ₹500 per kilogram. In contrast, an embodiment of the present composition formulated to be five times sweeter than sucrose (a 5X formulation) may cost approximately ₹750 per kilogram. However, due to the 5X amplification, the effective cost to achieve an equivalent level of sweetness is only ₹150 per kilogram (₹750 divided by 5). This represents an approximately 60% to 70% reduction in the cost-per-sweetness-equivalent, providing a compelling economic incentive for adoption in commercial food and beverage manufacturing.
[0044] The cost efficiency is a direct result of the synergistic interaction that reduces the required volumetric consumption of the composition's components, particularly the more expensive ingredients such as allulose. Prior art systems often rely on large quantities of bulking agents like erythritol for 1:1 replacement, which can have undesirable metabolic implications, or large quantities of allulose, which is cost-prohibitive for many applications. The present composition overcomes these limitations by achieving high sweetness intensity, thereby reducing the dependency on high volumes of any single bulking agent and solving the critical economic and sensory barriers that have limited the adoption of high-intensity, plant-based sweeteners.
[0045] The composition is formulated for robust functional performance and stability. In its solid form, the composition is stable under normal ambient and dry storage conditions, with no significant degradation in the sweetness profile or physical properties over its expected shelf life. The liquid concentrate formulation exhibits good solubility and dispersion stability, resisting phase separation or crystallization under typical storage and use conditions. This stability ensures consistent performance in diverse manufacturing environments.
[0046] The high sweetness intensity of the composition leads to enhanced functional efficiency. The amplification effect results in a significant reduction in the volumetric consumption required per serving to achieve a target sweetness level. This improves dosing efficiency and precision in industrial applications, particularly for the liquid concentrate embodiment, which can be accurately metered. Furthermore, the reduced volume may lower the potential for gastrointestinal load for consumers compared to sweeteners that rely on large quantities of polyols or other bulking agents.
[0047] The sweetening composition of the disclosure may be formulated into various physical forms to suit different applications, manufacturing processes, and consumer preferences. The versatility of the composition allows it to be produced as a solid, such as a powder or crystal, or as a liquid concentrate. The specific formulation and physical form can be adjusted to achieve a target sweetness intensity relative to sucrose.
[0048] In some embodiments, the composition is a solid formulated to exhibit a sweetness intensity from about 2 times to about 10 times that of sucrose by weight. Such a solid composition comprises, by weight: from 0.5% to 5% monk fruit extract; from 70% to 90% allulose; from 5% to 25% inulin; and from 0.01% to 0.5% thaumatin. This solid form may be a crystalline powder, an agglomerated granule, or a co-crystallized blend. The particle size and density can be controlled for flowability, dissolvability, and dust reduction. This solid form is suitable for table-top sweeteners, baking mixes, and dry beverage formulations. In a specific embodiment, a 5X crystal formulation comprises, by weight: from about 0.5% to about 3% monk fruit extract; from about 70% to about 92% allulose; from about 5% to about 20% inulin; and from about 0.01% to about 0.5% thaumatin.
[0049] In other embodiments, the composition is a liquid concentrate formulated to exhibit a sweetness intensity up to about 33 times that of sucrose by weight. This liquid form is created by dissolving the solid components into a food-grade solvent system, which is typically water-based. The liquid concentrate comprises, by weight: from 1% to 8% monk fruit extract; from 40% to 75% allulose; from 1% to 10% inulin; and from 0.05% to 1% thaumatin. Preservatives, such as potassium sorbate or sodium benzoate, and acidulants, such as citric acid, may be added to ensure microbial stability and a target pH. The high sweetness concentration of the liquid form makes it efficient for industrial applications, where it can be dosed with high precision into large batches of products like beverages, yogurts, or sauces.
[0050] The synergistic platform of the present disclosure, which combines a sweetness modifier (allulose), a mouthfeel agent (inulin), and a taste modulator (thaumatin), is not exclusively limited to use with monk fruit extract as the primary high-intensity sweetener. The underlying principles of sensory enhancement and off-taste masking can be applied to other high-intensity sweeteners, particularly those of natural origin.
[0051] In certain embodiments, the monk fruit extract in the composition is partially or fully replaced by one or more steviol glycosides. Steviol glycosides are a class of intensely sweet compounds extracted from the leaves of the Stevia rebaudiana plant. Like mogrosides, they can exhibit bitterness and a characteristic licorice-like aftertaste. The synergistic combination with allulose, inulin, and thaumatin can mitigate these negative sensory attributes, resulting in a stevia-based sweetener with an improved, more sugar-like taste profile.
[0052] In specific embodiments, the one or more steviol glycosides are selected from the group consisting of Rebaudioside A (Reb A), Rebaudioside M (Reb M), and Rebaudioside D (Reb D). Reb A is one of the most abundant steviol glycosides but is known to have a bitter aftertaste at higher concentrations. Less abundant glycosides, such as Reb M and Reb D, are sought after for their cleaner, more sucrose-like taste profile with reduced bitterness and aftertaste. The composition of the present disclosure can be formulated by replacing the monk fruit extract with Reb M, Reb D, or a blend thereof, to create a stevia-based sweetener. The synergistic effects of allulose, inulin, and thaumatin remain effective in this context, enhancing the overall sweetness and sensory quality of the final product. This flexibility allows formulators to choose a primary sweetener based on cost, availability, labeling requirements, or specific sensory targets.
[0053] A method of manufacturing the plant-based sweetening composition in a solid form is also provided. The method comprises blending, by weight of the composition: from 0.5% to 3% of a primary high-intensity sweetener selected from the group consisting of monk fruit extract, one or more steviol glycosides, and mixtures thereof; from 70% to 92% allulose; from 5% to 20% inulin; and from 0.01% to 0.5% thaumatin. A method of manufacturing the plant-based sweetening composition in a liquid concentrate form is also provided. The method comprises dissolving, by weight of the composition: from 1% to 8% of a primary high-intensity sweetener; from 40% to 75% allulose; from 1% to 10% inulin; and from 0.05% to 1% thaumatin, in a food-grade solvent. The blending for the solid form can be performed using standard food-grade equipment, such as a V-blender, to ensure a homogenous mixture.
[0054] A method for preparing the plant-based sweetening composition in a solid form (5X) involves a sequential blending process to ensure homogeneity. The process begins with accurately weighing the ingredients: monk fruit extract, allulose, inulin, and thaumatin. A pre-blending step is performed wherein the thaumatin is mixed with a small portion of the total allulose to ensure its uniform dispersion. Subsequently, the remaining allulose is added to a commercial-grade V-blender, followed by the gradual addition of inulin and then the monk fruit extract under continuous mixing. Finally, the pre-blended thaumatin-allulose mixture is added to the main blender. The entire composition is blended for approximately 20 minutes at a rotation speed of approximately 25 RPM until a uniform, free-flowing powder is obtained. An optional sieving step may be performed by passing the final blend through a mesh sieve to ensure a uniform particle size before the product is collected and packed.
[0055] A method for preparing the plant-based sweetening composition in a liquid concentrate (33X) form begins with preparing a solvent phase. Purified water is added to a mixing vessel and heated to a temperature between approximately 45°C and 60°C, with a specific example using approximately 50°C. While mixing, allulose is gradually added to the heated water until fully dissolved. Next, inulin is slowly added, followed by the monk fruit extract and thaumatin under continuous agitation. The entire solution is then homogenized by mixing for a period of 10-20 minutes to ensure all components are completely dissolved and uniformly distributed. An optional pH adjustment step may follow, where an acidulant such as citric acid and a preservative such as potassium sorbate are added for stability. Finally, the concentrate is cooled to room temperature before being filled into containers.
[0056] The method includes adding the composition of the disclosure, in any of its solid or liquid forms, to a foodstuff in an amount sufficient to increase a perceived sweetness of the foodstuff. The sufficient amount is determined by the desired final sweetness level of the foodstuff, which is often benchmarked against a sucrose equivalent, commonly measured in degrees Brix for beverages. Due to the high sweetness intensity of the composition, a small amount by weight is required to replace a much larger amount of sugar, leading to reductions in added sugar and calories in the final product. The composition can be incorporated into foodstuffs using standard food processing techniques, such as blending, mixing, or dissolving.
[0057] The sweetening composition can be used in a wide array of foodstuffs. The selection of the foodstuff is not intended to be limiting. In various embodiments, the foodstuff is selected from the group consisting of a beverage, a bakery product, a confectionery product, a dairy product, and a nutraceutical formulation.
[0058] The sweetening composition can be used in a wide array of foodstuffs. The selection of the foodstuff is not intended to be limiting. In various embodiments, the foodstuff is selected from the group consisting of a beverage, a bakery product, a confectionery product, a dairy product, and a nutraceutical formulation.
[0059] For bakery product applications, the composition can be used in cakes, cookies, muffins, breads, and pastries. The presence of allulose is advantageous in baking, as it can undergo Maillard browning and provide some of the humectant properties of sugar, contributing to an acceptable color and texture.
[0060] For confectionery product applications, the composition can be used in hard candies, soft chews, gummies, chocolates, and chewing gum. The ability to provide intense sweetness without the bulk of sugar is a factor for producing low-calorie or sugar-free confectionery items.
[0061] For dairy product applications, the composition is suitable for use in yogurts, ice creams, frozen desserts, puddings, and flavored milk drinks. The composition's ability to provide a clean, sugar-like sweetness without off-notes is a factor for these often delicately flavored products.
[0062] For nutraceutical formulation applications, the composition can be used to sweeten products such as protein powders, meal replacement shakes, vitamin and mineral supplements (e.g., gummies or effervescent tablets), and fiber supplements. The plant-based, low-calorie, and fiber-containing nature of the composition aligns with the health-oriented goals of the nutraceutical market.
[0063] The following examples are provided to further illustrate the disclosure and are not intended to be limiting in any way.
[0064] Example 1: Preparation of a 5X Solid Sweetening Composition (Best Method for Solid Formulations)
A homogenous solid sweetening composition, formulated to be approximately five times sweeter than sucrose, was prepared. To a commercial-grade V-blender were added 74.98 kg of crystalline allulose, 20.00 kg of chicory root inulin powder, 5.00 kg of monk fruit extract (standardized to 50% Mogroside V), and 0.02 kg of thaumatin powder. The components were blended for 20 minutes at a rotation speed of 25 RPM until a uniform, free-flowing powder was obtained. The resulting solid composition was packaged into 2-gram sachets, each providing the sweetness equivalent of approximately 10 grams of sucrose. This formulation represents the best method known to the inventors for achieving an optimal balance of high sweetness intensity, clean sensory profile, and manufacturing cost-effectiveness for a solid, table-top product.
[0065] Example 2: Formulation of a 33X Liquid Concentrate from Solid Composition: A liquid sweetening concentrate was formulated from the solid composition of Example 1. In a stainless steel mixing vessel equipped with a high-shear mixer, 66.95 kg of purified water was heated to 50°C. While mixing, 33.00 kg of the solid composition from Example 1 was slowly added until fully dissolved. To the resulting solution were added 0.03 kg of citric acid as an acidulant and 0.02 kg of potassium sorbate as a preservative. The solution was mixed for an additional 15 minutes to ensure homogeneity, then cooled to room temperature. The final liquid concentrate had a measured sweetness intensity approximately 33 times that of a sucrose solution of equal weight.
[0066] Example 3: Sensory Panel Evaluation to Demonstrate Synergy: A sensory panel evaluation was conducted with 20 trained panelists to demonstrate the synergistic effect of the composition. Three aqueous solutions were prepared at a sweetness level equivalent to a 5% sucrose solution: (A) a control solution of 5% sucrose in water; (B) a test solution of the 5X solid composition from Example 1 at 1% concentration in water; and (C) a comparative solution of monk fruit extract and allulose only, at concentrations calculated to provide equivalent sweetness without inulin and thaumatin. Panelists rated the samples on a 10-point scale for overall sweetness, bitterness, and lingering aftertaste. The results are summarized in Table 1.

Table 1: Sensory Panel Results
SAMPLE AVERAGE SWEETNESS AVERAGE BITTERNESS AVERAGE AFTERTASTE
(A) Sucrose Control
8.5 1.1 1.2
(B) 5X Composition (Example 1)
8.4 1.3 1.4
(C) Comparative (No Thaumatin/Inulin)
8.5 4.2 4.5
The data shows that the 5X composition (B) has a sensory profile highly similar to the sucrose control (A). In contrast, the comparative solution (C) was rated as having significantly higher bitterness and a more pronounced lingering aftertaste. This result demonstrates the critical and synergistic role of thaumatin and inulin in creating a balanced, sugar-like sensory profile. This data provides an objective standard for the terms 'synergistic interaction' and 'balanced sensory profile' as used in the claims.
[0067] Example 4: Working Examples Demonstrating Enablement Across Claimed Ranges: To demonstrate that the synergistic effect is achieved across the breadth of the claimed ranges, two additional solid compositions were prepared and evaluated by the sensory panel against the sucrose control from Example 3.
Composition (D): Low Allulose / High Inulin Formulation. Prepared with 10% allulose, 65% inulin, 5% monk fruit extract, and 0.05% thaumatin (with the balance being a non-sweet bulking agent, maltodextrin).
Composition (E): High Allulose / Low Inulin Formulation. Prepared with 92% allulose, 5% inulin, 2.9% monk fruit extract, and 0.1% thaumatin.
Composition (F): Comparative Example Outside Claimed Ranges. Prepared with 98% allulose, 1.5% monk fruit extract, and 0.5% inulin, but with no thaumatin.
The compositions were dissolved in water to achieve a sweetness equivalent to 5% sucrose and evaluated. The results are shown in Table 2.

Table 2: Sensory Panel Results for Claim Boundary Formulations
SAMPLE AVERAGE BITTERNESS AVERAGE AFTERTASTE RESULT
(A)Sucrose Control
1.1 1.2 Baseline
(D) Low Allulose / High Inulin

1.8 1.9 Synergistic effect maintained
(E) High Allulose / Low Inulin

1.5 1.6 Synergistic effect maintained
(F) Comparative (No Thaumatin)
4.8 5.1 Synergistic effect lost
The results in Table 2 demonstrate that the synergistic reduction in bitterness and aftertaste is maintained even at the boundaries of the claimed ranges for allulose and inulin (Compositions D and E). In contrast, Composition (F), which lacks the essential taste modulator thaumatin, shows a significant increase in bitterness and aftertaste, confirming that the four-component system is necessary for the inventive effect.
[0068] Example 5: Preparation and Validation of a High-Intensity Liquid Concentrate (Best Method for Liquid Formulations): A liquid concentrate was specifically formulated to achieve approximately 33X sweetness intensity for industrial applications. In a mixing vessel, 50 kg of purified water was heated to approximately 50 degrees Celsius. While mixing, a dry blend comprising 65 kg of allulose (approx. 87.2% by weight of the dry components), 5 kg of inulin (approx. 6.7%), 4 kg of monk fruit extract (50% Mogroside V, approx. 5.4%), and 0.5 kg of thaumatin (approx. 0.67%) was added and dissolved. 0.03 kg of citric acid and 0.02 kg of potassium sorbate were added. The final solution was tested by the sensory panel after being diluted to a sweetness equivalent of a 10% sucrose solution. The panel confirmed that the diluted concentrate exhibited a clean, sugar-like taste with bitterness and aftertaste scores comparable to the 10% sucrose control. This formulation represents the best method known to the inventors for producing a stable, highly concentrated liquid sweetener suitable for industrial dosing.
[0069] Example 6: Application in a Reduced-Calorie Lemonade Beverage: A batch of reduced-calorie lemonade was prepared using the 33X liquid concentrate from Example 5. A consumer preference test indicated that the test beverage was equally acceptable to a full-sugar control, with no significant difference in perceived sweetness quality or off-taste.
[0070] Example 7: Application in a Low-Sugar Bakery Product (Muffin): A batch of blueberry muffins was prepared using the 5X solid composition from Example 1. The test muffins exhibited acceptable Maillard browning, texture, and mouthfeel comparable to the control muffins, with a clean and pleasant sweetness.
[0071] Example 8: Preparation of a Stevia-Based 5X Solid Composition: A homogenous solid sweetening composition was prepared as described in Example 1, replacing the 5.00 kg of monk fruit extract with 5.00 kg of a high-purity Rebaudioside M (Reb M) powder. Sensory evaluation confirmed a clean, sugar-like taste with minimal bitterness, demonstrating the applicability of the synergistic platform to steviol glycosides.
[0072] The embodiments described herein provide a sweetening system that functions as an integrated whole to overcome challenges in sugar reduction. The composition is not merely a mixture of ingredients but a balanced system where each component performs a specific function that complements the others. The primary high-intensity sweetener, whether monk fruit extract or a steviol glycoside, provides the foundational sweetness. Allulose contributes its own clean sweetness while building a sucrose-like temporal profile and structure. Inulin enhances the mouthfeel and body, compensating for the physical bulk of sugar. Thaumatin acts as a taste modulator, actively suppressing the negative sensory artifacts of the high-intensity sweetener. This integrated, multi-component approach results in a non-linear amplification of sweetness and a clean, balanced, and sugar-like taste profile.
[0073] It is contemplated that a composition can be prepared at the boundaries of the claimed ranges while maintaining the synergistic effect. For instance, a composition comprising 94.89% allulose (high end), 0.1% inulin (low end), 5.0% monk fruit extract, and 0.01% thaumatin would be prepared by the dry blending method of Example 1. One of ordinary skill in the art would expect this formulation to exhibit a sweetness intensity of approximately 4X to 6X that of sucrose. While the mouthfeel contribution from inulin would be minimal, the core synergistic interaction between the monk fruit extract and thaumatin, modulated by the allulose base, is expected to yield a balanced sensory profile with bitterness and aftertaste scores significantly lower than a control lacking thaumatin, consistent with the principles demonstrated in Example 3.
[0074] The flexibility of the system allows for its adaptation across a range of use cases. By adjusting the ratios of the components and the final physical form (solid or liquid), the composition can be tailored to meet specific sweetness targets, from a 2X solid for baking to a 33X liquid for industrial beverage production. This adaptability provides food and beverage formulators with a tool to create reduced-sugar and reduced-calorie products that do not compromise on taste. The plant-based origin of all components further enhances its appeal to health-conscious consumers.
[0075] It should be apparent to those skilled in the art that many modifications, changes, variations, substitutions, and equivalents beyond those described are possible without departing from the inventive concepts herein. The inventive subject matter, therefore, is not to be restricted, and both the specification and claims should be interpreted in the broadest possible manner consistent with the context. In particular, terms such as “includes” and “including” should be interpreted in a non-exclusive manner. Where the specification or claims refer to at least one of something selected from a group, the text should be interpreted as requiring only one element from that group, not a combination thereof. The phraseology and terminology employed herein are for description and not limitation, and the disclosed embodiments may be practised with modification within the scope of the appended claims.  , Claims:1) A plant-based sweetening composition in a solid form comprising, by weight of the composition:
a) from 0.5% to 5% monk fruit extract functioning as a primary high-intensity sweetener;
b) from 70% to 90% allulose functioning as a sweetness modifier and structural component;
c) from 5% to 25% inulin functioning as a bulking agent and mouthfeel enhancer; and
d) from 0.01% to 0.5% thaumatin functioning as a taste modulator and aftertaste suppressor,
wherein the monk fruit extract, the allulose, the inulin, and the thaumatin interact synergistically to produce a non-linear sweetness amplification effect, and
wherein the composition exhibits a sweetness intensity of at least 2 times that of sucrose by weight.

2) A plant-based sweetening composition in a liquid concentrate form, the composition comprising, by weight of the composition:
a) from 1% to 8% monk fruit extract functioning as a primary high-intensity sweetener;
b) from 40% to 75% allulose functioning as a sweetness modifier and structural component;
c) from 1% to 10% inulin functioning as a bulking agent and mouthfeel enhancer; and
d) from 0.05% to 1% thaumatin functioning as a taste modulator and aftertaste suppressor,
wherein the composition is formulated to exhibit a sweetness intensity up to 33 times that of sucrose by weight.
3) The composition of claim 1 or 2, wherein the monk fruit extract is partially or fully replaced by one or more steviol glycosides selected from the group consisting of Rebaudioside A, Rebaudioside M, and Rebaudioside D.
4) The composition of claim 1 or 2, wherein the synergistic interaction among the monk fruit extract, the allulose, the inulin, and the thaumatin results in a balanced sensory profile that effectively reduces the bitterness and lingering aftertaste characteristic of high-intensity sweeteners.
5) A method of manufacturing the plant-based sweetening composition of claim 1, the method comprising:
blending, by weight of the composition:
a) from 0.5% to 3% of a primary high-intensity sweetener selected from the group consisting of monk fruit extract, one or more steviol glycosides, and mixtures thereof;
b) from 70% to 92% allulose;
c) from 5% to 20% inulin; and
d) from 0.01% to 0.5% thaumatin,
to form the plant-based sweetening composition in the solid form (100).
6) The method of claim 5, wherein the step of blending comprises:
preparing a base of the allulose;
dispersing the inulin into the base;
adding the primary high-intensity sweetener to the mixture; and
incorporating the thaumatin into the mixture.
7) The method of claim 6, wherein the blending is performed using a V-blender for approximately 20 minutes at a rotation speed of approximately 25 RPM to obtain a uniform, free-flowing powder.
8) The method of claim 5, wherein the blending comprises dissolving the components in a solvent to form a solution, and subsequently drying the solution to form the composition as the solid form.
9) A method of manufacturing the plant-based sweetening composition of claim 2, the method comprising:
dissolving, by weight of the composition:
a) from 1% to 8% of a primary high-intensity sweetener selected from the group consisting of monk fruit extract, one or more steviol glycosides, and mixtures thereof;
b) from 40% to 75% allulose;
c) from 1% to 10% inulin; and
d) from 0.05% to 1% thaumatin,
in a food-grade solvent to form the plant-based sweetening composition in the liquid concentrate form (200).
10) The method of claim 9, wherein the dissolving is performed at a temperature from approximately 40 degrees Celsius to approximately 60 degrees Celsius.