The present invention relates generally to functional sweetener
compositions comprising non-caloric or low-caloric natural and/or
synthetic high-potency sweeteners and methods for making and using them.
In particular, the present invention relates to different functional
sweetener compositions comprising at least one non-caloric or low-caloric
natural and/or synthetic high potency sweetener, at least one sweet taste
improving composition, and at least one functional ingredient, such as
rubisco protein, rubiscolin, rubiscolin derivatives, ACE inhibitory
peptide, and combinations thereof. The present invention also relates to
functional sweetener compositions and methods that can improve the tastes
of non-caloric or low-caloric high-potency sweeteners by imparting a more
sugar-like taste or characteristic. In particular, the functional
sweetener compositions and methods provide a more sugar-like temporal
profile, including sweetness onset and sweetness linger, and/or a more
sugar-like flavor profile.