FIELD OF INVENTION
[001] The present disclosure broadly relates to a flavor enhancing composition in food products. The present disclosure particularly refers to a composition that enhances the sweetness index.
BACKGROUND OF INVENTION
[002] Sugars are popularly known as sweeteners that plays an important role in enhancing the flavor in various food products. Sugars are one of the major sources of energy in the diet. Although, the natural sugar composition containing sucrose, fructose, glucose imparts good taste in food products which caters to consumers taste trends, however, these sugars contribute to a major part of the daily calories. Recent studies have also shown that high consumption of sugars is associated with serious health implications which increases the risk of obesity, diabetes, heart diseases, etc. (Vos MB, Kaar JL, Welsh JA, Van Horn LV, Feig DI, Anderson CA, et al. Added sugars and cardiovascular disease risk in children: a scientific statement from the American Heart Association. Circulation. 2016).
[003] Considering the serious health effects of sugars in diet, a number of sugar substitutes have been deployed in many food products. The sugars substitutes that have been deployed in food products is selected from a group consisting of non-nutritive sweeteners, low-calorie sweeteners, sugar alcohols, isomalto-oligosaccharides, polyfructose polymers such as levan, fructo-oligosaccharides (FOSs), galacto-oligosaccharides and gluco-oligosaccharides. Particular interests have been directed to FOSs, and gluco-oligosaccharides. The use of afore-mentioned sugar substitutes are very well known in the art. For instance, CA1317934C discloses a sugar substitute composition consisting of 5-C-hydroxymethylhexose compounds and their derivatives exhibiting sugar-like functionality when used in food compositions.
[004] US4338346A refers to a non-nutritive sweetener consisting of L-l-hydroxymethyl alkaneamide derivatives of a-L-aspartic acid that can be utilized in food compositions.

[005] US20060051480A1 discloses a sweetener composition comprising a monosaccharide derived polyol in a weight percentage range of about 40-70 % with respect to the composition; a reduced calorie sweetener in a weight percentage range of about 5-35% with respect to the composition; bulking agent in a weight percentage range of about 15-45% with respect to the composition; and non-nutritive sweetener in a weight percentage of about 3% with respect to the composition, wherein the sweetener composition contains less than 1 gram of carbohydrates. [006] Although the alternative sweeteners that are conventionally available in market are able to impart sweetness in food products, there still remain a need to provide a composition that can enhance the sweetness in various food products.
SUMMARY OF THE INVENTION
[007] In an aspect of the present disclosure, there is provided a composition comprising: (a) at least one salt of glycyrrhizic acid; (b) at least one flavone; and (c) table salt, wherein the at least one salt of glycyrrhizic acid to the at least one flavone to the table salt weight ratio is in a range of 1-2:1-2:1-2.
[008] In another aspect of the present disclosure, there is provided a process for preparing a composition comprising: (a) at least one salt of glycyrrhizic acid; (b) at least one flavone; and (c) table salt, wherein the at least one salt of glycyrrhizic acid to the at least one flavone to the table salt weight ratio is in a range of 1-2:1-2:1-2, said process comprising: (i) obtaining at least one salt of glycyrrhizic acid; (ii) obtaining at least one flavone; (iii) obtaining table salt; and (iv) contacting the at least one salt of glycyrrhizic acid, the at least one flavone, and the table salt, to obtain the composition.
[009] These and other features, aspects, and advantages of the present subject matter will be better understood with reference to the following description and appended claims. This summary is provided to introduce a selection of concepts in a simplified form. This summary is not intended to identify key features or essential features of the claimed subject matter, nor is it intended to be used to limit the scope of the claimed subject matter.

BRIEF DESCRIPTION OF ACCOMPANYING DRAWINGS
[0010] The following drawings form a part of the present specification and are
included to further illustrate aspects of the present disclosure. The disclosure may be
better understood by reference to the drawings in combination with the detailed
description of the specific embodiments presented herein.
[0011] Figure 1 depicts the sensory evaluation of the samples tested by the panellists
to determine their sweetness index, in accordance with an embodiment of the present
disclosure.
DETAILED DESCRIPTION OF THE INVENTION
[0012] Those skilled in the art will be aware that the present disclosure is subject to
variations and modifications other than those specifically described. It is to be
understood that the present disclosure includes all such variations and modifications.
The disclosure also includes all such steps, features, compositions, and compounds
referred to or indicated in this specification, individually or collectively, and any and
all combinations of any or more of such steps or features.
Definitions
[0013] For convenience, before further description of the present disclosure, certain
terms employed in the specification, and examples are delineated here. These
definitions should be read in the light of the remainder of the disclosure and
understood as by a person of skill in the art. The terms used herein have the meanings
recognized and known to those of skill in the art, however, for convenience and
completeness, particular terms and their meanings are set forth below.
[0014] The articles "a", "an" and "the" are used to refer to one or to more than one
(i.e., to at least one) of the grammatical object of the article.
[0015] The terms "comprise" and "comprising" are used in the inclusive, open sense,
meaning that additional elements may be included. It is not intended to be construed
as "consists of only".
[0016] Throughout this specification, unless the context requires otherwise the word
"comprise", and variations such as "comprises" and "comprising", will be

understood to imply the inclusion of a stated element or step or group of element or
steps but not the exclusion of any other element or step or group of element or steps.
[0017] The term "including" is used to mean "including but not limited to".
"Including" and "including but not limited to" are used interchangeably.
[0018] For the purpose of the present disclosure, the term "flavone" refers to a class
of flavonoids based on the backbone of 2-phenylchromen-4-one. Flavones are
common in the food supply, mainly from spices, fruits and vegetables.
[0019] For the purposes of the present document, the term "table salt" or "normal
salt" are interchangeably used, wherein table salt refers to a salt having sodium
content in a range of about 38-42%. The table salt is used at the disclosed weight
percentage range in order to provides enhanced sweetness perception.
[0020] The term "sugar solution" refers to a solution formed by dissolving sugars in
water, wherein sugar is not limited to glucose, sucrose and fructose. The sugar
solution as used in the present disclosure refers to sugar solution present in a weight
percentage range of 1% to 5%. However, it should not be construed to be limited by
this particular weight percentage.
[0021] As used herein, the term "sweetness enhancing" refers to a sweet taste
enhancing substance providing enhanced sweetness and taste perception of food.
[0022] The term "sweetness index" as described herein refers to a number that
represents sweetness, wherein sweetness is a basic taste most commonly perceived
when eating foods rich in sugars.
[0023] For the purpose of the present disclosure, the present composition can be
formulated for the purpose of direct application to food products, wherein food
products encompass but is not limited to a group consisting consisting of
confectionery, bakery product, beverages and combinations thereof.
[0024] Ratios, concentrations, amounts, and other numerical data may be presented
herein in a range format. It is to be understood that such range format is used merely
for convenience and brevity and should be interpreted flexibly to include not only
the numerical values explicitly recited as the limits of the range, but also to include
all the individual numerical values or sub-ranges encompassed within that range as
if each numerical value and sub-range is explicitly recited.

[0025] Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this disclosure belongs. Although any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the disclosure, the preferred methods, and materials are now described. All publications mentioned herein are incorporated herein by reference.
[0026] The present disclosure is not to be limited in scope by the specific embodiments described herein, which are intended for the purposes of exemplification only. Functionally-equivalent products, compositions, and methods are clearly within the scope of the disclosure, as described herein. [0027] Various efforts have been made to reduce sugar content in food products by deploying various sugar substitutes such as non-nutritive and low-calorie sweeteners in food products. With the increasing concentration of sugar, there is a detrimental gluten development and increase in the starch gelatinization/pasting. Consequently, there remains a challenge to reduce sugar content in food products. (Potential sugar reduction in cookies formulated with sucrose alternatives, Meera Kweon, Louise Slade, Harry Levine, Cereal Chemistry, 2016,93(6):576-583) [0028] Further, as per WHO guidelines "higher intake of free sugars provides significant energy by deteriorating the nutrient quality of diet". Consequently, free sugars and/or sugar substitute that are conventionally used in market leads to unhealthy weight gain and increased risk of obesity and various non-communicable diseases (NCDs), wherein dental caries is the most prevalent NCD globally caused by said free sugars.
[0029] To overcome the afore-mentioned problems, the purpose of the present disclosure is to provide a composition for increasing the sweetness index without increasing overall sugar content in food. The present disclosure provides a composition comprising at least one salt of glycyrrhizic acid, at least one flavone, and table salt present in a weight ratio range of 1-2:1-2:1-2. The present disclosure discloses a composition that synergistically enhance the sweetness index. Therefore, the composition provides a solution to reduce the sugar in various food products that providing an appropriate level of sweetness and desired mouthfeel.

[0030] In an embodiment of the present disclosure, there is provided a composition comprising: (a) at least one salt of glycyrrhizic acid; (b) at least one flavone; and (c) table salt, wherein the at least one salt of glycyrrhizic acid to the at least one flavone to the table salt weight ratio is in a range of 1-2:1-2:1-2. In another embodiment of the present disclosure, the at least one salt of glycyrrhizic acid to the at least one flavone to the table salt weight ratio is in a range of 1.2-1.8:1.4-1.9:1.1-1.7. In one another embodiment of the present disclosure, the at least one salt of glycyrrhizic acid to the at least one flavone to the table salt weight ratio is in a range of 1.3-1.6:1.5-2: 1.3-1.8.
[0031] In an embodiment of the present disclosure, there is provided a composition comprising: (a) at least one salt of glycyrrhizic acid; (b) at least one flavone; and (c) table salt, wherein the at least one salt of glycyrrhizic acid to the at least one flavone to the table salt weight ratio is 2:2:2. In another embodiment of the present disclosure, the at least one salt of glycyrrhizic acid to the at least one flavone to the table salt weight ratio is 2:2:1. In one another embodiment of the present disclosure, the at least one salt of glycyrrhizic acid to the at least one flavone to the table salt weight ratio is 2:1:1. In yet another embodiment of the present disclosure, the at least one salt of glycyrrhizic acid to the at least one flavone to the table salt weight ratio is 1:1:1.
[0032] In an embodiment of the present disclosure, there is provided a composition comprising: (a) at least one salt of glycyrrhizic acid; (b) at least one flavone; and (c) table salt, wherein the at least one salt of glycyrrhizic acid to the at least one flavone to the table salt weight ratio is in a range of 1-2:1-2:1-2, and wherein the at least one salt of glycyrrhizic acid has a weight percentage in a range of 0.01-0.02% with respect to the composition. In another embodiment of the present disclosure, the at least one salt of glycyrrhizic acid has a weight percentage in a range of 0.012-0.018% with respect to the composition. In one another embodiment of the present disclosure, the at least one salt of glycyrrhizic acid has a weight percentage of 0.013%-0.016% with respect to the composition.
[0033] In an embodiment of the present disclosure, there is provided a composition comprising: (a) at least one salt of glycyrrhizic acid; (b) at least one flavone; and (c)

table salt, wherein the at least one salt of glycyrrhizic acid to the at least one flavone to the table salt weight ratio is in a range of 1-2:1-2:1-2, and wherein the at least one flavone has a weight percentage in a range of 0.01-0.02% with respect to the composition. In another embodiment of the present disclosure, the at least one flavone has a weight percentage in a range of 0.013-0.02% with respect to the composition. In one another embodiment of the present disclosure, the at least one flavone has a weight percentage of 0.015-0.017% with respect to the composition. [0034] In an embodiment of the present disclosure, there is provided a composition comprising: (a) at least one salt of glycyrrhizic acid; (b) at least one flavone; and (c) table salt, wherein the at least one salt of glycyrrhizic acid to the at least one flavone to the table salt weight ratio is in a range of 1-2:1-2:1-2, and wherein the table salt has a weight percentage in a range of 0.005-0.01% with respect to the composition. In another embodiment of the present disclosure, the table salt has a weight percentage in a range of 0.006-0.01% with respect to the composition. In one another embodiment of the present disclosure, the table salt has a weight percentage in a range of 0.007-0.009% with respect to the composition.
[0035] In an embodiment of the present disclosure, there is provided a composition comprising: (a) at least one salt of glycyrrhizic acid; (b) at least one flavone; and (c) table salt, wherein the at least one salt of glycyrrhizic acid to the at least one flavone to the table salt weight ratio is in a range of 1-2:1-2:1-2, and wherein the at least one salt of glycyrrhizic acid has a weight percentage in a range of 0.01-0.02% with respect to the composition, and wherein the at least one flavone has a weight percentage in a range of 0.01-0.02% with respect to the composition, and wherein the table salt has a weight percentage in a range of 0.005-0.01% with respect to the composition.
[0036] In an embodiment of the present disclosure, there is provided a composition comprising: (a) at least one salt of glycyrrhizic acid selected from a group consisting of glycyrrhizic acid ammonium salt, ammonium glycyrrhizin, mono-ammonium glycyrrhizin, and combinations thereof; (b) at least one flavone; and (c) table salt, wherein the at least one salt of glycyrrhizic acid to the at least one flavone to the table salt weight ratio is in a range of 1-2:1-2:1-2. In another embodiment of the

present disclosure, the at least one salt of glycyrrhizic acid is glycyrrhizic acid ammonium salt.
[0037] In an embodiment of the present disclosure, there is provided a composition comprising: (a) at least one salt of glycyrrhizic acid selected from a group consisting of glycyrrhizic acid ammonium salt, ammonium glycyrrhizin, mono-ammonium glycyrrhizin, and combinations thereof; (b) at least one flavone; and (c) table salt, wherein the at least one salt of glycyrrhizic acid to the at least one flavone to the table salt weight ratio is in a range of 1-2:1-2:1-2, and wherein the at least one salt of glycyrrhizic acid has a weight percentage in a range of 0.01-0.02% with respect to the composition.
[0038] In an embodiment of the present disclosure, there is provided a composition comprising: (a) at least one salt of glycyrrhizic acid; (b) at least one flavone selected from a group consisting of naringenin, hesperetin, and combinations thereof; and (c) table salt, wherein the at least one salt of glycyrrhizic acid to the at least one flavone to the table salt weight ratio is in a range of 1-2:1-2:1-2. In another embodiment of the present disclosure, the at least one flavone is naringenin.
[0039] In an embodiment of the present disclosure, there is provided a composition comprising: (a) at least one salt of glycyrrhizic acid; (b) at least one flavone selected from a group consisting of naringenin, hesperetin, and combinations thereof; and (c) table salt, wherein the at least one salt of glycyrrhizic acid to the at least one flavone to the table salt weight ratio is in a range of 1-2:1-2:1-2, and wherein the at least one flavone has a weight percentage in a range of 0.01-0.02% with respect to the composition.
[0040] In an embodiment of the present disclosure, there is provided a composition comprising: (a) at least one salt of glycyrrhizic acid selected from a group consisting of glycyrrhizic acid ammonium salt, ammonium glycyrrhizin, mono-ammonium glycyrrhizin, and combinations thereof; (b) at least one flavone selected from a group consisting of naringenin, hesperetin, and combinations thereof; and (c) table salt, wherein the at least one salt of glycyrrhizic acid to the at least one flavone to the table salt weight ratio is in a range of 1-2:1-2:1-2.

[0041] In an embodiment of the present disclosure, there is provided a composition comprising: (a) at least one salt of glycyrrhizic acid selected from a group consisting of glycyrrhizic acid ammonium salt, ammonium glycyrrhizin, mono-ammonium glycyrrhizin, and combinations thereof; (b) at least one flavone selected from a group consisting of naringenin, hesperetin, and combinations thereof; and (c) table salt, wherein the at least one salt of glycyrrhizic acid to the at least one flavone to the table salt weight ratio is in a range of 1 -2:1 -2:1 -2, and wherein the at least one flavone has a weight percentage in a range of 0.01-0.02% with respect to the composition, and wherein the at least one salt of glycyrrhizic acid has a weight percentage in a range of 0.01-0.02% with respect to the composition.
[0042] In an embodiment of the present disclosure, there is provided a composition comprising: (a) at least one salt of glycyrrhizic acid; (b) at least one flavone; and (c) table salt, wherein the at least one salt of glycyrrhizic acid to the at least one flavone to the table salt weight ratio is in a range of 1-2:1-2:1-2, and wherein the table salt has a sodium content in a range of 38-42% with respect to the table salt. [0043] In an embodiment of the present disclosure, there is provided a composition comprising: (a) at least one salt of glycyrrhizic acid; (b) at least one flavone; and (c) table salt, wherein the at least one salt of glycyrrhizic acid to the at least one flavone to the table salt weight ratio is in a range of 1-2:1-2:1-2, and wherein the at least one salt of glycyrrhizic acid has a weight percentage in a range of 0.01-0.02% with respect to the composition, and wherein the table salt has a sodium content in a range of 38-42% with respect to the table salt.
[0044] In an embodiment of the present disclosure, there is provided a composition comprising: (a) at least one salt of glycyrrhizic acid; (b) at least one flavone; and (c) table salt, wherein the at least one salt of glycyrrhizic acid to the at least one flavone to the table salt weight ratio is in a range of 1-2:1-2:1-2, and wherein the table salt has a weight percentage in a range of 0.005-0.01% with respect to the composition, and wherein the table salt has a sodium content in a range of 38-42% with respect to the table salt.
[0045] In an embodiment of the present disclosure, there is provided a composition comprising: (a) at least one salt of glycyrrhizic acid; (b) at least one flavone; and (c)

table salt, wherein the at least one salt of glycyrrhizic acid to the at least one flavone to the table salt weight ratio is in a range of 1-2:1-2:1-2, and wherein the table salt has a weight percentage in a range of 0.005-0.01% with respect to the composition, and wherein the at least one salt of glycyrrhizic acid has a weight percentage in a range of 0.01-0.02% with respect to the composition, and wherein the at least one flavone has a weight percentage in a range of 0.01-0.02% with respect to the composition and wherein the table salt has a sodium content in a range of 38-42% with respect to the table salt.
[0046] In an embodiment of the present disclosure, there is provided a composition comprising: (a) at least one salt of glycyrrhizic acid; (b) at least one flavone; (c) table salt; and (d) at least one solvent, wherein the at least one salt of glycyrrhizic acid to the at least one flavone to the table salt weight ratio is in a range of 1-2:1-2:1-2. [0047] In an embodiment of the present disclosure, there is provided a composition comprising: (a) at least one salt of glycyrrhizic acid; (b) at least one flavone; (c) table salt; and (d) at least one solvent, wherein the at least one salt of glycyrrhizic acid to the at least one flavone to the table salt weight ratio is in a range of 1-2:1-2:1-2, and wherein the at least one salt of glycyrrhizic acid has a weight percentage in a range of 0.01-0.02% with respect to the composition.
[0048] In an embodiment of the present disclosure, there is provided a composition comprising: (a) at least one salt of glycyrrhizic acid; (b) at least one flavone; (c) table salt; and (d) at least one solvent, wherein the at least one salt of glycyrrhizic acid to the at least one flavone to the table salt weight ratio is in a range of 1-2:1-2:1-2, and wherein the at least one flavone has a weight percentage in a range of 0.01-0.02% with respect to the composition.
[0049] In an embodiment of the present disclosure, there is provided a composition comprising: (a) at least one salt of glycyrrhizic acid; (b) at least one flavone; (c) table salt; and (d) at least one solvent, wherein the at least one salt of glycyrrhizic acid to the at least one flavone to the table salt weight ratio is in a range of 1-2:1-2:1-2, and wherein the table salt has a weight percentage in a range of 0.005-0.01% with respect to the composition.

[0050] In an embodiment of the present disclosure, there is provided a composition comprising: (a) at least one salt of glycyrrhizic acid; (b) at least one flavone; (c) table salt; and (d) at least one solvent, wherein the at least one salt of glycyrrhizic acid to the at least one flavone to the table salt weight ratio is in a range of 1-2:1-2:1-2, and wherein the at least one salt of glycyrrhizic acid is selected from a group consisting of glycyrrhizic acid ammonium salt, ammonium glycyrrhizin, mono-ammonium glycyrrhizin, and combinations thereof.
[0051] In an embodiment of the present disclosure, there is provided a composition comprising: (a) at least one salt of glycyrrhizic acid; (b) at least one flavone; (c) table salt; and (d) at least one solvent, wherein the at least one salt of glycyrrhizic acid to the at least one flavone to the table salt weight ratio is in a range of 1-2:1-2:1-2, and wherein the at least one flavone is selected from a group consisting of naringenin, hesperetin, and combinations thereof.
[0052] In an embodiment of the present disclosure, there is provided a composition comprising: (a) at least one salt of glycyrrhizic acid; (b) at least one flavone; (c) table salt; and (d) at least one solvent, wherein the at least one salt of glycyrrhizic acid to the at least one flavone to the table salt weight ratio is in a range of 1-2:1-2:1-2, and wherein the table salt has a sodium content in a range of 38-42% with respect to the table salt.
[0053] In an embodiment of the present disclosure, there is provided a composition comprising: (a) at least one salt of glycyrrhizic acid; (b) at least one flavone; (c) table salt; and (d) at least one solvent selected from a group consisting of sugar solution, water, and combinations thereof, wherein the at least one salt of glycyrrhizic acid to the at least one flavone to the table salt weight ratio is in a range of 1-2:1-2:1-2. In another embodiment of the present disclosure, the at least one solvent is sugar solution.
[0054] In an embodiment of the present disclosure, there is provided a process for preparing a composition comprising: (a) at least one salt of glycyrrhizic acid; (b) at least one flavone; and (c) table salt, wherein the at least one salt of glycyrrhizic acid to the at least one flavone to the table salt weight ratio is in a range of 1-2:1-2:1-2, said process comprising: (i) obtaining at least one salt of glycyrrhizic acid; (ii)

obtaining at least one flavone; (iii) obtaining table salt; and (iv) contacting the at least one salt of glycyrrhizic acid, the at least one flavone, and the table salt, to obtain the composition.
[0055] In an embodiment of the present disclosure, there is provided a process for preparing a composition comprising: (a) at least one salt of glycyrrhizic acid; (b) at least one flavone; and (c) table salt, wherein the at least one salt of glycyrrhizic acid to the at least one flavone to the table salt weight ratio is in a range of 1-2:1-2:1-2, said process comprising: (i) obtaining at least one salt of glycyrrhizic acid; (ii) obtaining at least one flavone; (iii) obtaining table salt; and (iv) contacting the at least one salt of glycyrrhizic acid, the at least one flavone, and the table salt, to obtain the composition, and wherein the at least one salt of glycyrrhizic acid has a weight percentage in a range of 0.01-0.02% with respect to the composition. [0056] In an embodiment of the present disclosure, there is provided a process for preparing a composition comprising: (a) at least one salt of glycyrrhizic acid; (b) at least one flavone; and (c) table salt, wherein the at least one salt of glycyrrhizic acid to the at least one flavone to the table salt weight ratio is in a range of 1-2:1-2:1-2, said process comprising: (i) obtaining at least one salt of glycyrrhizic acid; (ii) obtaining at least one flavone; (iii) obtaining table salt; and (iv) contacting the at least one salt of glycyrrhizic acid, the at least one flavone, and the table salt, to obtain the composition, and wherein the at least one flavone has a weight percentage in a range of 0.01-0.02% with respect to the composition.
[0057] In an embodiment of the present disclosure, there is provided a process for preparing a composition comprising: (a) at least one salt of glycyrrhizic acid; (b) at least one flavone; and (c) table salt, wherein the at least one salt of glycyrrhizic acid to the at least one flavone to the table salt weight ratio is in a range of 1-2:1-2:1-2, said process comprising: (i) obtaining at least one salt of glycyrrhizic acid; (ii) obtaining at least one flavone; (iii) obtaining table salt; and (iv) contacting the at least one salt of glycyrrhizic acid, the at least one flavone, and the table salt, to obtain the composition, and wherein the table salt has a weight percentage in a range of 0.005-0.01% with respect to the composition.

[0058] In an embodiment of the present disclosure, there is provided a process for preparing a composition comprising: (a) at least one salt of glycyrrhizic acid selected from a group consisting of glycyrrhizic acid ammonium salt, ammonium glycyrrhizin, mono-ammonium glycyrrhizin, and combinations thereof; (b) at least one flavone; and (c) table salt, wherein the at least one salt of glycyrrhizic acid to the at least one flavone to the table salt weight ratio is in a range of 1-2:1-2:1-2, said process comprising: (i) obtaining at least one salt of glycyrrhizic acid; (ii) obtaining at least one flavone; (iii) obtaining table salt; and (iv) contacting the at least one salt of glycyrrhizic acid, the at least one flavone, and the table salt, to obtain the composition.
[0059] In an embodiment of the present disclosure, there is provided a process for preparing a composition comprising: (a) at least one salt of glycyrrhizic acid selected from a group consisting of glycyrrhizic acid ammonium salt, ammonium glycyrrhizin, mono-ammonium glycyrrhizin, and combinations thereof; (b) at least one flavone; and (c) table salt, wherein the at least one salt of glycyrrhizic acid to the at least one flavone to the table salt weight ratio is in a range of 1-2:1-2:1-2, said process comprising: (i) obtaining at least one salt of glycyrrhizic acid; (ii) obtaining at least one flavone; (iii) obtaining table salt; and (iv) contacting the at least one salt of glycyrrhizic acid, the at least one flavone, and the table salt, to obtain the composition, and wherein the at least one salt of glycyrrhizic acid has a weight percentage in a range of 0.01-0.02% with respect to the composition. [0060] In an embodiment of the present disclosure, there is provided a process for preparing a composition comprising: (a) at least one salt of glycyrrhizic acid; (b) at least one flavone selected from a group consisting of naringenin, hesperetin, and combinations thereof; and (c) table salt, wherein the at least one salt of glycyrrhizic acid to the at least one flavone to the table salt weight ratio is in a range of 1 -2:1 -2:1 -2, said process comprising: (i) obtaining at least one salt of glycyrrhizic acid; (ii) obtaining at least one flavone; (iii) obtaining table salt; and (iv) contacting the at least one salt of glycyrrhizic acid, the at least one flavone, and the table salt, to obtain the composition.

[0061] In an embodiment of the present disclosure, there is provided a process for preparing a composition comprising: (a) at least one salt of glycyrrhizic acid; (b) at least one flavone selected from a group consisting of naringenin, hesperetin, and combinations thereof; and (c) table salt, wherein the at least one salt of glycyrrhizic acid to the at least one flavone to the table salt weight ratio is in a range of 1 -2:1 -2:1 -2, said process comprising: (i) obtaining at least one salt of glycyrrhizic acid; (ii) obtaining at least one flavone; (iii) obtaining table salt; and (iv) contacting the at least one salt of glycyrrhizic acid, the at least one flavone, and the table salt, to obtain the composition, and wherein the at least one flavone has a weight percentage in a range of 0.01-0.02% with respect to the composition, and wherein the at least one flavone is selected from a group consisting of naringenin, hesperetin, and combinations thereof.
[0062] In an embodiment of the present disclosure, there is provided a process for preparing a composition comprising: (a) at least one salt of glycyrrhizic acid; (b) at least one flavone; and (c) table salt, wherein the at least one salt of glycyrrhizic acid to the at least one flavone to the table salt weight ratio is in a range of 1-2:1-2:1-2, said process comprising: (i) obtaining at least one salt of glycyrrhizic acid; (ii) obtaining at least one flavone; (iii) obtaining table salt; and (iv) contacting the at least one salt of glycyrrhizic acid, the at least one flavone, and the table salt, to obtain the composition, and wherein the table salt has a sodium content in a range of 38-42% with respect to the table salt.
[0063] In an embodiment of the present disclosure, there is provided a process for preparing a composition comprising: (a) at least one salt of glycyrrhizic acid; (b) at least one flavone; and (c) table salt, wherein the at least one salt of glycyrrhizic acid to the at least one flavone to the table salt weight ratio is in a range of 1-2:1-2:1-2, said process comprising: (i) obtaining at least one salt of glycyrrhizic acid; (ii) obtaining at least one flavone; (iii) obtaining table salt; and (iv) contacting the at least one salt of glycyrrhizic acid, the at least one flavone, and the table salt, to obtain the composition, and wherein the table salt has a weight percentage in a range of 0.005-0.01% with respect to the composition, and wherein the table salt has a sodium content in a range of 38-42% with respect to the table salt.

[0064] In an embodiment of the present disclosure, there is provided a composition comprising: (a) at least one salt of glycyrrhizic acid; (b) at least one flavone; and (c) table salt, wherein the at least one salt of glycyrrhizic acid to the at least one flavone to the table salt weight ratio is in a range of 1 -2:1 -2:1 -2, and wherein the composition is a sweetness enhancing composition.
[0065] In an embodiment of the present disclosure, there is provided a composition: as disclosed herein, wherein the composition is utilized in a food product selected from a group consisting of bakery products, beverages, confectionery, sweets and the like, and wherein bakery products selected from a group consisting of biscuits, cookies, breads, brownies, cakes, and the like, beverages selected from a group consisting of tea, coffee, milk, soft drinks, fruit drinks, energy drinks, and the like, confectionery selected from a group consisting of chocolates, candies, ice creams, and the like.
[0066] Although the subject matter has been described in considerable detail with reference to certain examples and implementations thereof, other implementations are possible.
EXAMPLES
[0067] The disclosure will now be illustrated with working examples, which is intended to illustrate the working of disclosure and not intended to take restrictively to imply any limitations on the scope of the present disclosure. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood to one of ordinary skill in the art to which this disclosure belongs. Although methods and materials similar or equivalent to those described herein can be used in the practice of the disclosed methods and compositions, the exemplary methods, devices and materials are described herein. It is to be understood that this disclosure is not limited to particular methods, and experimental conditions described, as such methods and conditions may apply.
[0068] The working and non-working examples as depicted in the forthcoming sections highlight the criticality of the working percentages of different components in achieving the composition of the present disclosure. It is further specified that the

presence of at least one salt of glycyrrhizic acid, at least one flavone, and table salt, wherein the at least one salt of glycyrrhizic acid to the at least one flavone to the table salt weight ratio is in a range of 1-2:1-2:1-2 is critical so as to achieve the synergistic effect on sweetness index. The absence of any of the components as specified above or presence of the afore-mentioned components beyond the disclosed weight ratio range substantially affects the desired effect.
Example 1
Preparation of sugar solution
[0069] For the purpose of preparing the sugar solution, table sugar was commercially procured from the local supermarket.
[0070] Sugar solution having a weight percentage of 2.5% was prepared by dissolving 2.5gm/100ml solvent, preferably with water.
Example 2
Preparation of glycyrrhizic acid ammonium salt
[0071] The component- glycyrrhizic acid ammonium salt used for arriving at the final composition of the present disclosure, was commercially procured from the sigma Aldrich, USA (50531).
[0072] The solution of glycyrrhizic acid ammonium salt having a concentration in a range of about 25-200ppm was prepared by dissolving 25 mg/L to 200 mg/L solvent, preferably with water/sugar solution (2.5%).
Example 3
Preparation of naringenin
[0073] For the purpose of the present disclosure, naringenin (flavone) was commercially procured from the sigma Aldrich, USA (W530098). [0074] Naringenin solution having a concentration in a range of about 25 - 200 ppm, was prepared by dissolving 25 mg/L to 200 mg/L solvent, preferably with water/sugar solution (2.5%).

Example 4 Preparation of table salt
[0075] Table salt was commercially procured from the local supermarket, wherein the amount of sodium content present in the table salt was in a range of about 38-42% with respect to the table salt.
[0076] Table salt solution having a concentration of about lOOppm was prepared by dissolving 100 mg/L solvent, preferably with water/sugar solution (2.5%).
Example 5
Preparation of the composition of the present disclosure
[0077] The composition of the present disclosure was prepared by obtaining glycyrrhizic acid ammonium salt, naringenin, and table salt in the disclosed weight ratio range(s) and contacted with each other in sugar solution (2.5%) at a temperature in a range of 25-30°C, to arrive at the final composition of the present disclosure. The composition has a pH in a range of 4-5.
Example 6
Sensory evaluation to determine the sweetness index
[0078] A total of seven combinations (herein referred to as test sample solutions) containing glycyrrhizic acid ammonium salt, naringenin, and table salt prepared at different weight ratios were utilized for evaluating the sweetness index exhibited by said combinations.
[0079] For the purpose of evaluating the sweetness index, sensory evaluation was performed. The measure of sweetness index in all the test sample solutions were accessed by the panellist. The sweetness index of all the test sample solutions were compared with the sugar solution (2.5%), wherein the sweetness index of 2.5% sugar solution was kept as 1.0.
[0080] Evaluation of sweetness enhancing activity of tested samples was based on the grading done by the panellists in tasting the test sample solutions, wherein the test samples solutions were rated on the scale of 0-5, where 0 having no sweet taste (similar to drinking water) and "5" being the sweetest.

[0081] Table 1 shows the sweetness index of glycyrrhizic acid ammonium salt, naringenin, and table salt evaluated individually by the panellists. [0082] Table 1

[0083] Based on the observations made from Table 1 and Figure 1, it was observed that the sweetness index of glycyrrhizic acid ammonium salt, naringenin and table salt alone, was 0.41, 0 and 0 respectively when prepared individually in the sugar solution.
[0084] Table 2 shows the sweetness index of the combinations comprising glycyrrhizic acid ammonium salt, naringenin, and table salt at different weight ratios evaluated by the panellists. Table 2

[0085] Referring to Table 2 and Figure 1, it was observed that the combinations I, II and III in the weight ratio of 2:21, 2:1:1 and 1:1:1 respectively, exhibited synergistic effect on sweetness index. The synergistically increased values of sweetness index of the combinations I, II and III was 2.28, 1.86 and 1.69 respectively. [0086] Further it can also be observed that combinations IV, V, VI and VII did not show any substantial increase in the sweetness index. An increase as shown by the combinations rv to VII although had values more than 1 (2.5% sugar solution alone) but did not shown an increase in sweetness perception as tested by the panellists. [0087] It can be inferred from Table 1, Table 2 and Table 3 that combinations I, II and III comprise the elements within the disclosed weight ratio range exhibited synergistic effect on sweetness index, whereas combinations rv, V, VI and VII present outside the disclosed weight ratio range did not show any substantial increase in the sweetness index. Therefore, combinations I, II and III were considered as the working examples of the present disclosure, and combinations IV, V, VI and VII were considered as the non-working examples of the present disclosure. The present example further substantiated that the presence of a combination of glycyrrhizic acid ammonium salt, naringenin, and table salt in the disclosed weight ratio synergistically enhances the sweetness of a product containing sugar without actually increasing the sugar content, therefore, mitigating the necessity of adding higher amounts of sugar for providing the enhanced sweetness. [0088] Overall, the combination of glycyrrhizic acid ammonium salt naringenin and table salt in the disclosed weight ratio range of 1-2:1-2:1-2 is essential to have a composition that exhibits synergistic effect on sweetness index. The presence of any

one of the afore-mentioned component outside the disclosed weight ratio range(s) does not provide the desired effect.
Advantages of the present disclosure
[0089] The present disclosure discloses a composition comprising at least one salt of glycyrrhizic acid, at least one flavone; and table salt, wherein the at least one salt of glycyrrhizic acid to the at least one flavone to the table salt weight ratio is in a range of 1-2:1-2:1-2. The composition provides synergistic effect by exhibiting an enhanced sweetness index. Apart from providing enhanced sweetness, the composition has an appropriate texture and provides desired mouthfeel. Therefore, the composition of the present disclosure provides an overall sensorial perception of sweet taste to the consumers. The composition can be utilized in various food products not restricted to bakery, beverages, and confectionery. The composition is safe and also reduces the risk of dental caries in individuals consuming said food products. The process of preparation of the composition is quite simple and rapid. Also, the composition is cost-effective.

I/We Claim:
1. A composition comprising:
a) at least one salt of glycyrrhizic acid;
b) at least one flavone; and
c) table salt,
wherein the at least one salt of glycyrrhizic acid to the at least one flavone to the table salt weight ratio is in a range of 1-2:1-2:1-2.
2. The composition as claimed in claim 1, wherein the at least one salt of glycyrrhizic acid has a weight percentage in a range of 0.01-0.02% with respect to the composition.
3. The composition as claimed in claim 1, wherein the at least one flavone has a weight percentage in a range of 0.01-0.02% with respect to the composition.
4. The composition as claimed in claim 1, wherein the table salt has a weight percentage in a range of 0.005-0.01% with respect to the composition.
5. The composition as claimed in claim 1, wherein the at least one salt of glycyrrhizic acid is selected from a group consisting of glycyrrhizic acid ammonium salt, ammonium glycyrrhizin and mono-ammonium glycyrrhizin, and combinations thereof.
6. The composition as claimed in claim 1, wherein the at least one flavone is selected from a group consisting of naringenin, hesperetin, and combinations thereof.
7. The composition as claimed in claim 1, wherein the table salt has a sodium content in a range of 38-42% with respect to the table salt.
8. The composition as claimed in any one of the claims 1-7, further comprising at least one solvent.
9. The composition as claimed in claim 8, wherein the at least one solvent is selected from sugar solution, water, or combinations thereof.
10. A process for preparing the composition as claimed in claim 1, said process comprising:

a) obtaining at least one salt of glycyrrhizic acid;
b) obtaining at least one flavone;

c) obtaining table salt; and
d) contacting the at least one salt of glycyrrhizic acid, the at least one flavone, and the table salt, to obtain the composition.
11. The composition as claimed in any one of the claims 1-7, wherein the composition is a sweetness enhancing composition.