WO1999030566A1

WO1999030566A1 - USE OF N-[N-(3,3-DIMETHYLBUTYL)-L-α-ASPARTYL]-L-PHENYLALANINE 1-METHYL ESTER IN BAKED GOODS, FROSTINGS AND BAKERY FILLINGS

Info

Publication number: WO1999030566A1
Application number: PCT/US1998/027171
Authority: WO
Inventors: Barbara Chinn; Sheila N. Solter; Subbarao V. Ponakala; Jeanette G. Ziegler; Michael T. Bakhoum; Tammy N. Jarrett; Teresa Paeschke; Glenn Corliss
Original assignee: The Nutrasweet Company
Priority date: 1997-12-17
Filing date: 1998-12-17
Publication date: 1999-06-24
Also published as: AU2006599A

Abstract

Baked goods, frostings and bakery fillings are sweetened with N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester.

Description

TITLE

USE OF N-[N-(3,3-DIMETHYLBUTYL)-L-α-ASPARTYL]-L-

PHENYLALANINE 1-METHYL ESTER IN BAKED GOODS,

FROSTINGS AND BAKERY FILLINGS

BACKGROUND OF THE INVENTION

Field of the Invention

This invention relates to the use of the sweetener, N-[N-(3,3-dimethylbutyl)- L-α-aspartyl]-L-phenylalanine 1-methyl ester (neotame) in baked goods, frostings and bakery fillings.

Related Background Art

The N-alkylated aspartame derivative, N-[N- (3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester, is an extremely potent sweetening agent as described in U.S. Patent No. 5,480,668, the complete disclosure of which is incorporated by reference herein. Its sweetening potency, on a weight basis, is reported to be about 40 times that of aspartame and about 8,000 times that of sucrose. Use of aspartame as a sweetening ingredient in bakery applications is limited by its stability. For example, the optimum stability of aspartame occurs between pH 4.0 to 4.5; however, many bakery applications fall outside this range. In addition, the degradation of aspartame is enhanced at typical bakery temperatures. Thus, aspartame may require encapsulation or a similar form of protection in order to provide sweetness in these applications.

N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester is a highly potent sweetener. Therefore, it would be highly desirable if N-[N-(3,3- dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester could be used in bakery applications particularly without the limitations associated with aspartame. Such use has not been suggested or described by the prior art. In particular, it would be highly desirable if N-[N-(3,3-dimethylbutyl)-L-α- aspartyl]-L-phenylalanine 1-methyl ester could be used to sweeten baked goods, frostings, and bakery fillings alone or blended with other natural or high intensity sweeteners and/or bulking agents.

SUMMARY OF THE INVENTION

This invention is related to baked goods, frostings, and bakery fillings sweetened by the addition of the sweetener, N-[N-(3,3-dimethylbutyl)- L-α-aspartyl]-L-phenylalanine 1-methyl ester. This invention is also directed to a method of sweetening baked goods, frostings, and bakery fillings by the incorporation of N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester.

The N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester may be used alone or may be blended with one or more other sweeteners in these products. These sweeteners may be high intensity sweeteners or conventional caloric sweeteners. Such high intensity sweeteners may include, but are not limited to, aspartame, acesulfame salts (e.g. acesulfame-K), sucralose, saccharin, alitame, cyclamates, stevia derivatives, glycyrrhizins (e.g., mono-, di- and tri- ammoniated forms), neohesperidin dihydroxychalcone (3NHDC), and thaumatin. Such caloric sweeteners may include, but are not limited to, sucrose (liquid and granulated), high fructose corn syrup, high conversion corn syrup, crystalline fructose, glucose (dextrose), polyol sugar alcohols, invert sugar and mixtures thereof. Bulking agents may be used as well to replace the bulk and functions of sugar; some of these bulking agents can provide added sweetness in and of themselves. For example, compared to sucrose, Raftilose P95™ oligofructose is approximately 30% as sweet, isomalt is approximately 60% as sweet, and sorbitol is approximately 60% as sweet.

N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester is a very high intensity sweetener and is much more potent than aspartame. The use levels of N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester are advantageously much lower, when compared to the use levels of aspartame. Of particular significance is the improved heat stability of N-[N-(3,3- dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester over aspartame in many bakery applications having a pH above 4.5.

This invention is related to a baked food product comprising an effective amount of N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester to sweeten the baked food product. The invention is also directed to a method of sweetening a baked food product by the incorporation of N-[N-(3,3- dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester into the baked product prior to baking in an amount effective to sweeten the baked product.

It has been surprisingly discovered that when sugar (sucrose) is replaced with N- [N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester and suitable bulking agents, unbleached flour may be used to make all baked food products, including cakes. In addition, it has been discovered that N-[N-(3,3- dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester is significantly more heat stable and more potent than aspartame in farinaceous baked food products. Another embodiment of this invention is related to a bakery filling comprising an effective amount of N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester to sweeten the bakery filling. The invention is also directed to a method of sweetening a bakery filling by incorporating N-[N-(3,3- dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester in the bakery filling in an amount effective to sweeten the bakery filling. The resulting products are surprisingly sweet despite the relatively low level of N-[N-(3,3-dimethylbutyl)- L-α-aspartyl]-L-phenylalanine 1-methyl ester.

Still yet another embodiment of this invention is related to a frosting comprising an effective amount of N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1 -methyl ester to sweeten the frosting. The invention is also related to a method of sweetening a frosting by the incorporation of N-[N-(3,3-dimethylbutyl)-L-α- aspartyl]-L-phenylalanine 1-methyl ester into the frosting in an amount effective to sweeten the frosting.

DETAILED DESCRIPTION OF THE INVENTION

This invention is related to baked food products containing the sweetener, N-[N- (3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester. Baked products include, without limitation, cakes, cookies, pastries, breads, donuts, brownies, sweet bread, and the like. The baked products of this invention may be prepared using ingredients and techniques well known to those skilled in the art. It is important to achieve good content uniformity in the final product through uniform mixing.

The N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester is added to baked products in an amount effective to sweeten the product. Such baked products have a pH in the range of about 5.0 to about 9.4. Typically, the N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester is added to no-sugar-added baked goods at levels in the range between about 5 ppm and about 200 ppm. Preferably, N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L- phenylalanine 1-methyl ester is added to no-sugar-added baked goods at levels in the range between about 10 ppm and about 150 ppm, and more preferably, in the range between about 15 ppm and 140 ppm. Of course, lower levels may be used when an additional sweetener is present.

The invention is also directed to a method of sweetening a baked food product by the incorporation of N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester into the baked product prior to baking in an amount effective to sweeten the baked product.

Another embodiment of the invention is directed to a baked food product comprising N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester blended with a natural or high intensity sweetener in a combined amount effective to sweeten the baked food product. When blended with another sweetener, N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester is generally added to baked food products in an amount of about 1 ppm to about 150 ppm.

In the art of baking, it has been well established that cake flour (flour that has been treated by chlorination to reduce its pH, i.e. bleached) is necessary to make an acceptable cake product, and pastry flour (flour that has not been chlorinated, i.e. unbleached) may be used to make cookies and other non-cake products. Bleached flour typically is necessary to make cake products because the bleaching process increases the flour's ability to carry more water. The flour needs to carry more water to dissolve the high level of sugar in typical cake formulas. It has been surprisingly discovered that when sugar (sucrose) is replaced with N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester and suitable bulking agents, unbleached flour may be used to make all baked food products, including cakes. The ability to use unbleached flour to make all baked products is a significant improvement, the advantages of which include cost reduction, less handling equipment, less changeover time, less inventory and better control of the flour and finished product quality. In addition, it has been surprisingly discovered that N-[N-(3,3-dimethylbutyl)-L- α-aspartyl]-L-phenylalanine 1-methyl ester is significantly more heat stable and more potent than aspartame in farinaceous baked food products. The N-[N-(3,3- dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester will suffer some loss from high heat, but surprisingly less than aspartame, particularly given aspartame' s degradation rate at pH greater than 4.5 under various baking conditions. The level of N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L- phenylalanine 1-methyl ester which should be added will, therefore, be higher for such applications requiring higher heat.

The degradation of N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1- methyl ester during the baking step can be significantly decreased by the addition of acidulants, which also may function as leavening agents. These acidulants lower the pH of the baked product and thus increase the stability of N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester.

Suitable acidulants include, without limitation, acetic acid, adipic acid, citric acid, fumaric acid, glucono-delta-lactone (GDL), lactic acid, malic acid, phosphoric acids, succinic acid, tartaric acid, monocalcium phosphate monohydrate, dicalcium phosphate dihydrate, dimagnesium phosphate, sodium aluminum sulfate, sodium aluminum phosphate, and sodium acid pyrophosphate. The acidulant glucono-delta-lactone (GDL) was observed to be effective in preventing N- [N-(3 , 3 -dimethylbutyl)-L-α-aspartyl] -L-phenylalanine 1 -methyl ester degradation in chocolate cake during the baking step.

This invention is also related to frostings sweetened with N-[N-(3,3- dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester. The N-[N-(3,3- dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester is present in the frosting in an amount effective to sweeten the frosting. The other ingredients used in the frostings of this invention, as well as the techniques of preparation, are well known to those skilled in the art. Typically the frosting of this invention will contain about 5 to about 120 ppm, preferably about 5 to about 40 ppm N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L- phenylalanine 1-methyl ester for a no-sugar-added frosting. Again lesser amounts are needed if an additional sweetener is present.

The invention is also related to a method of sweetening a frosting by the incorporation of N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1- methyl ester into the frosting in an amount effective to sweeten the frosting.

Another embodiment of the invention is directed to a frosting comprising N-[N- (3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester blended with a natural or high intensity sweetener in a combined amount effective to sweeten the frosting. When blended with another sweetener, N-[N-(3,3-dimethylbutyl)- L-α-aspartyl]-L-phenylalanine 1-methyl ester is generally added to frostings in an amount of about 0.5 ppm to about 100 ppm.

Yet another embodiment of this invention relates to bakery fillings formulated with N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester. These fillings are advantageously sweetened with low added levels of N-[N-(3,3- dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester. In fact, the resulting products are surprisingly sweet despite the relatively low level of N- [N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester.

Exemplary bakery fillings include low or neutral pH fillings; high (>65%>), medium (45-65%>) or low (<45%>) solids fillings; fruit or milk based (pudding type or mousse type) fillings; hot or cold make-up fillings; and non-fat to full- fat fillings. The ingredients and techniques used to prepare the bakery fillings of this invention are well known to those skilled in the art.

Typically, the bakery filling contains N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L- phenylalanine 1-methyl ester in an amount of about 1 ppm to 200 ppm, preferably about 1 ppm to about 150 ppm, and more preferably about 1 ppm to about 100 ppm, for a no-sugar-added filling. Lesser amounts are needed when an additional sweetener is present.

The invention is also directed to a method of sweetening a bakery filling by incorporating N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester in the bakery filling in an amount effective to sweeten the bakery filling.

Another embodiment of the invention is directed to a bakery filling comprising N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester blended with a natural or high intensity sweetener in a combined amount effective to sweeten the baked food product. When blended with another sweetener, N-[N- (3,3-dimethylbutyl)-L-α-asρartyl]-L-phenylalanine 1-methyl ester is generally added to bakery fillings in an amount of about 0.1 ppm to about 150 ppm. Further additives such as, for example, various gums, stabilizers and bulking agents also can be added.

The N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester and N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester sweetener blends are added to baked goods, frostings, and bakery fillings in an amount effective to sweeten the products. It should be understood that the amount effective or effective amount of N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]- L-phenylalanine 1-methyl ester necessary to sweeten the baked products, frostings or bakery fillings of this invention is that amount necessary to provide a desired sweetness sensation in the mouth either alone or blended with other natural or high intensity sweeteners.

Generally, the amount of N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L- phenylalanine 1-methyl ester employed will be dependent on the particular application. For example, N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L- phenylalanine 1-methyl ester can be used to sweeten a no-sugar-added chocolate chiffon/mousse in an amount between about 3 to about 120 ppm, more preferably between about 5 to about 40 ppm, and most preferably between about 10 to about 15 ppm.

Similarly, N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester can be used to sweeten no-sugar-added vanilla creme pie filling generally in an amount between about 3 to about 120 ppm, more preferably between about 10 to about 50 ppm, and most preferably between about 10 to about 25 ppm. N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester can be used to sweeten no-sugar-added chocolate pie filling generally in an amount between about 9 ppm to about 200 ppm, more preferably between about 20 ppm and 150 ppm, and most preferable between about 40 ppm and 100 ppm.

For puddings, N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester can be used to sweeten no-sugar-added chocolate pudding generally in an amount between about 5 to about 120 ppm, more preferably between about 10 to about 80 ppm, and most preferably between about 20 to about 60 ppm.

In the case of strawberry fillings, N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L- phenylalanine 1-methyl ester can be used to sweeten no-sugar-added low solids strawberry filling generally in an amount between about 3 to about 120 ppm, more preferably between about 10 to about 50 ppm, and most preferably between about 15 to about 30 ppm. N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L- phenylalanine 1-methyl ester can be used to sweeten no-sugar-added medium solids strawberry filling generally in an amount between about 2 to about 100 ppm, more preferably between about 5 to about 50 ppm, and most preferably between about 10 to about 35 ppm. N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L- phenylalanine 1-methyl ester can be used to sweeten no-sugar-added high solids strawberry filling in an amount between about 5 to about 90 ppm, more preferably between about 10 to about 50 ppm, and most preferably between about 15 to about 35 ppm. For other pie fillings, N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1- methyl ester can be used to sweeten no-sugar-added cherry pie filling generally in an amount between about 1 to about 60 ppm, more preferably between about 1 to about 30 ppm, and most preferably between about 1 to about 15 ppm. N- [N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester can be used to sweeten no-sugar-added peach pie filling generally in an amount between about 3 to about 100 ppm, more preferably between about 5 to about 40 ppm, and most preferably between about 5 to about 25 ppm. N-[N-(3,3- dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester can be used to sweeten no-sugar-added apple pie filling generally in an amount between about 3 to about 90 ppm, more preferably between about 5 to about 40 ppm, and most preferably between about 5 to about 20 ppm.

For the case of no-sugar-added all butter pound cakes, N-[N-(3,3-dimethylbutyl)- L-α-aspartyl]-L-phenylalanine 1-methyl ester can be used to sweeten all butter pound cake loaves (e.g., baked about 65 minutes at 163°C (325°F)) generally in an amount between about 15 to about 100 ppm, more preferably between about 20 to about 75 ppm, and most preferably between about 25 to about 60 ppm. N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester can be used to sweeten no-sugar-added all butter pound cake discs (e.g., baked about 14 minutes at 163°C (325°F)) generally in an amount between about 10 to about 80 ppm, more preferably between about 15 to about 50 ppm, and most preferably between about 15 to about 30 ppm. Intermediate bake times (bake time being dictated by the size of the cake) are expected to require intermediate levels of sweetener.

For the case of no-sugar-added low-fat loaf cake, N-[N-(3,3-dimethylbutyl)-L- - aspartyl]-L-phenylalanine 1-methyl ester can be used to sweeten low- fat loaf cake loaves generally in an amount between about 10 to about 110 ppm, more preferably between about 20 to about 90 ppm, and most preferably between about 25 to about 80 ppm. N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L- phenylalanine 1-methyl ester can be used to sweeten no-sugar-added low- fat loaf cake discs generally in an amount between about 5 to about 90 ppm, more preferably between about 10 to about 70 ppm, and most preferably between about 15 to about 50 ppm.

For the case of no-sugar-added yellow layer cake, N-[N-(3,3-dimethylbutyl)-L- α-aspartyl]-L-phenylalanine 1-methyl ester can be used to sweeten yellow cake layers generally in an amount between about 10 to about 100 ppm, more preferably between about 20 to 50 ppm, and most preferably between about 35 to 50 ppm.

In the example of chocolate cake, N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L- phenylalanine 1 -methyl ester can be used to sweeten chocolate cake generally in an amount between about 50 ppm to about 200 ppm, more preferably 100 ppm to about 150 ppm, and most preferably between about 110 ppm to about 140 ppm.

N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester can be used to sweeten no-sugar-added hard cookies generally in an amount between about 10 ppm to 120 ppm, more preferably between about 25 ppm to 120 ppm, and most preferably between about 25 ppm to 60 ppm.

For the case of sweet bread, N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L- phenylalanine 1-methyl ester can be used to sweeten sweet bread generally in an amount between 10 ppm to about 100 ppm, more preferably between about 30 ppm to about 80 ppm, and most preferably between about 40 ppm to about 60 ppm.

In the example of brownies, N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L- phenylalanine 1-methyl ester can be used to sweeten brownies generally in an amount between about 10 ppm to about 125 ppm, more preferably between about 30 ppm and about 70 ppm, and most preferably between about 40 ppm and about 60 ppm. N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester can be used to sweeten no- sugar- added buttercream frosting generally in an amount between about 5 to about 120 ppm, more preferably between about 5 to about 80 ppm, and most preferably between about 5 to about 40 ppm.

Any form of neotame may be used in the baked goods, frostings and bakery fillings of this invention. For example, salts and metal complexes of neotame may be used, such as disclosed in U.S. Patent Application No. 08/146,963, U.S. Patent Application No. 08/146,964, U.S. Patent Application No. 09/148,134, and U.S. Patent Application No. 09/146,965, all filed September 4, 1998, and all of which are incorporated by reference herein. Other exemplary forms of neotame that may be useful in this invention include cyclodextrin/neotame complexes such as disclosed in U.S. Provisional Patent Application No. 60/100,867 and cocrystallized neotame disclosed in U.S. Patent Application No. 09/154,568, both filed September 17, 1998, and the disclosure of both of which are incorporated by reference herein.

The Examples which follow are intended as an illustration of certain preferred embodiments of the inventions and no limitation of the invention is implied.

BAKERY FILLINGS

Various no-sugar-added bakery fillings were formulated with a variety of different N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester concentrations. Each filling was bench screened by a panel and optimum use levels of N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester for each type of filling were discussed and agreed upon. During the bench screening, three usage ranges were discussed and agreed upon by the respective panels of each application. These usage ranges go from a very general to a most preferred range for each application. In some examples, N-[N-(3,3- dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester also was blended with other natural or high intensity sweeteners to determine general, preferred, and most preferred ranges of the sweetener blend.

Example 1: No Sugar Added Chocolate Chiffon, 20 ppm N-[N-(3,3- dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester.

This was a mousse type filling, having neutral pH, medium solids, full fat, cold make-up, and Dariloid QH (a sodium alginate/phosphate blend).

The constituents used to formulate the no sugar added chocolate chiffon bakery filling are shown below in Table 1.

Table 1

Example 1 : No-Sugar-Added Chocolate Chiffon, 20 ppm N [N-(3,3- dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester

The No Sugar Added Chocolate Chiffon of Example 1 was prepared by blending all the dry ingredients and sieving to remove lumps. Next, 245 g of milk was added to the mixture. The mixture was blended at lowest speed with an electric mixer and then at highest speed for 4 minutes. The composition was refrigerated for 2 hours. The resulting composition had a pH of 6.99 and a refractometer reading of 45 Brix.

Various No Sugar Added Chocolate Chiffon compositions having different concentrations of N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1- methyl ester were prepared and evaluated to determine the general, preferred, and most preferred ranges. N-[N-(3,3-dimethylbutyl)-L- -aspartyl]-L- phenylalanine 1-methyl ester can be used to sweeten no-sugar-added chocolate chiffon/mousse in an amount between about 3 to about 120 ppm, more preferably between about 5 to about 40 ppm, and most preferably between about 10 to about 15 ppm.

Example 2: No Sugar Added Chocolate Pudding, 20 ppm N-[N-(3,3- dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester.

The constituents used to formulate the No Sugar Added Chocolate Pudding of Example 2 are shown below in Table 2: Table 2

Example 2: No-Sugar-Added Chocolate Pudding, 20 ppm N-[N-(3,3- dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester

The No Sugar Added Chocolate Pudding of Example 2 was made by dry blending the N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester, SSL, xanthan gum, algin, salt, cocoa powder, and titanium dioxide together. The dry blend was sieved to remove lumps. The blend was dispersed in water using high shear mixing. The mixing was continued for 10-15 minutes to fully hydrate the gum ingredients. A slurry of starch in milk was made and added to the hydrated gum solution while continuing the high shear mixing. The mixture was then heated to 88°C (190°F) while continuing to mix. Heat was continued until the mixture showed that the starch was fully gelatinized. At this point, the mixture was removed from the heat. Vanilla flavoring was added and the product was allowed to cool down. The product was next placed in a refrigerator overnight and tasted the next day. The Chocolate Pudding thus produced had a pH of 7.0 and a refractometer reading of 13 Brix.

Various No Sugar Added Chocolate Pudding compositions having different concentrations of N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1- methyl ester were prepared and evaluated to determine the general, preferred, and most preferred ranges. N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L- phenylalanine 1-methyl ester can be used to sweeten no-sugar- added chocolate pudding in an amount between about 5 to about 120 ppm, more preferably between about 10 to about 80 ppm, and most preferably between about 20 to about 60 ppm.

Example 3: No Sugar Added Vanilla Creme Filling, 25 ppm N-[N-(3,3- dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester.

The constituents used to formulate the No Sugar Added Vanilla Creme Filling of

Example 3 are shown below in Table 3: Table 3

Example 3: No Sugar Added Vanilla Creme Filling, 25 ppm N-[N-(3,3- dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester

The No Sugar Added Vanilla Creme Filling of Example 3 was made by first blending the N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester, SHMP and PrimaCel™. The resulting blend was added to water and mixed with high shear for 2-3 minutes. The mixture was activated in a Silverson (a heavy duty laboratory mixer/homogenizer) for 1 minute. The resulting mixture was transferred to a Hobart bowl equipped with a whisk attachment. The rest of the dry ingredients were combined and blended together and added to the PrimaCel mixture in the Hobart bowl. The mixture was then mixed further at high speed for two minutes. The vanilla flavoring was added and the color was adjusted by adding coloring, if necessary, and the mixture was mixed an additional 2-3 minutes. The resulting mixture was refrigerated and served. The pH was found to be 6.33 and the refractometer reading was 43 Brix. Various No Sugar Added Vanilla Creme filling compositions having different concentrations of N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1- methyl ester were prepared and evaluated to determine the general, preferred, and most preferred ranges. N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L- phenylalanine 1-methyl ester can be used to sweeten no sugar added vanilla creme filling in an amount between about 3 to about 120 ppm, more preferably between about 10 to about 50 ppm, and most preferably between about 10 to about 25 ppm.

Example 4: No Sugar Added Chocolate Pie Filling, 75 ppm N-[N-(3,3- dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester.

The constituents used to formulate the No Sugar Added Chocolate Pie Filling of Example 4 are shown below in Table 4:

Table 4

Example 4: No Sugar Added Chocolate Pie Filling, 40 ppm N-[N-(3,3- dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester

The No Sugar Added Chocolate Pie Filling of Example 4 was made by first whisking together the milk, cream, eggs, starch and salt. The resulting mixture was brought to a boil, whisking almost constantly. The heat was reduced and the mixture was cooked for approximately two additional minutes. The mixture was removed from the heat. N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L- phenylalanine 1-methyl ester, chocolate, and vanilla were added and the mixture was whisked until smooth. The resulting mixture was poured into an 8 or 9 inch pie shell and refrigerated before serving.

Various No Sugar Added Chocolate Pie Filling compositions having different concentrations of N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1- methyl ester were prepared and evaluated to determine the general, preferred, and most preferred ranges. N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L- phenylalanine 1-methyl ester can be used to sweeten no sugar added chocolate pie filling in an amount between about 9 to about 200 ppm, more preferably between about 20 to about 150 ppm, and most preferably between about 40 to about 100 ppm.

Example 5: No Sugar Added Cherry Pie Filling, 19 ppm N-[N-(3,3- dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester.

This filling was a hot make up, low pH, medium-high solids filling. (Cherries were 5 parts cherries, 1 part sugar).

The constituents used to formulate the No Sugar Added Cherry Pie Filling of Example 5 are shown below in Table 5: Table 5

Example 5: No- Sugar- Added Cherry Pie Filling, 19 ppm N [N-(3,3- dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester

The No Sugar Added Cherry Pie Filling of Example 5 was made by first draining the cherries and reserving the juice. The water, juice from cherries, 163 g of FOS Raftilose P95™, and N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L- phenylalanine 1-methyl ester were mixed together. Colflo 67™ was added to, and suspended in, part of the previous mixture. The remainder of the previous mixture was brought to a boil. The suspended Colflo 67™ was added to the boiling mixture until the mixture was cooked thick and clear. Then 41.4 g of FOS Raftilose P95™ was added and stirred into the mixture. The cherries were then added to the cooked mixture and mixed together. Red #40 coloring was added to adjust the color as desired. The mixture was allowed to cool down and then tasted. The pH was 3.99 and the refractometer reading was 60 Brix.

Various No Sugar Added Cherry Pie Filling compositions having different concentrations of N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1- methyl ester were prepared and evaluated to determine the general, preferred, and most preferred ranges. N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L- phenylalanine 1-methyl ester can be used to sweeten no sugar added cherry pie filling in an amount between about 1 to about 60 ppm, more preferably between about 1 to about 30 ppm, and most preferably between about 1 to about 15 ppm.

Example 6: No Sugar Added Strawberry Low Solids Filling, 25 ppm N-[N-(3,3- dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester. This filling was a low pH, low solids, hot make up, alginate, and xanthan gum filling.

The constituents used to formulate the No Sugar Added Strawberry Low Solids Filling of Example 6 are shown in Table 6 below:

Table 6

Example 6: No-Sugar-Added Strawberry Low Solids Filling, 25 ppm N-[N-(3,3- dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester

The No Sugar Added Strawberry Low Solids Filling of Example 6 was made by dry blending the Manugel PTJ™, Keltrol T™, color, and potassium sorbate together with the FOS Raftilose P95™. The raftilose syrup was added to a saucepan. The dry blend was then dispersed into the raftilose syrup with good agitation and mixed until homogeneous. The saucepan was then heated. The starch was added to a portion of the water to form a starch slurry. The starch slurry is then added to the saucepan. The balance of the water is then added. The mixture was heated with agitation to 93-99°C (200-210°F) and held at that temperature for 3-5 minutes. The heat was then turned off. Meanwhile, the strawberries were pureed with a blender. The adipic acid and flavoring was added to the puree to form an acid/fruit slurry. The acid/fruit slurry was added to the hot mix with mixing until homogeneous, at which point the agitation was stopped. The mixture was cooled undisturbed to 60°C (140°F) (The process took about 20-30 minutes). After the total mixture has cooled to 60°C (140°F) and an algin gel has formed, the mixture was mixed for 1-2 minutes until the desired gel texture is obtained. The pH was 4.04 and the refractometer was 32 Brix.

Various No Sugar Added Strawberry Low Solids Filling compositions having different concentrations of N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L- phenylalanine 1-methyl ester were prepared and evaluated to determine the general, preferred, and most preferred ranges. N-[N-(3,3-dimethylbutyl)-L-α- aspartyl]-L-phenylalanine 1-methyl ester can be used to sweeten no sugar added strawberry low solids filling in an amount between about 3 to about 120 ppm, more preferably between about 10 to about 50 ppm, and most preferably between about 15 to about 30 ppm.

Example 7: No Sugar Added Strawberry Medium Solids Filling, 10 ppm N-[N- (3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester. This filling was a low pH, medium solids, hot make up, gellan gum filling. The constituents used to formulate the No Sugar Added Strawberry Medium Solids Filling of Example 7 are listed below in Table 7:

Table 7

Example 7: No-Sugar- Added Strawberry Medium Solids Filling, 10 ppm N-[N- (3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester

The No Sugar Added Strawberry Medium Solids Filling of Example 7 was made by first blending together all the dry ingredients except the citric acid.

The dry mix was added to water to make a slurry. The slurry was then added to the Raftilose syrup while stirring. The syrup mixture was heated to boiling and stirred continuously until the starch gelatinized and the mixture clarified. The citric acid and fruit were added and the resulting mixture stirred for one minute. The mixture was then removed from the heat and packed into a container and allowed to cool undisturbed. The pH was 3.99 and the refractometer reading was 41 Brix. Various No Sugar Added Strawberry Medium Solids Filling compositions having different concentrations of N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L- phenylalanine 1-methyl ester were prepared and evaluated to determine the general, preferred, and most preferred ranges. N-[N-(3,3-dimethylbutyl)-L- - aspartyl]-L-phenylalanine 1-methyl ester can be used to sweeten no sugar added strawberry medium solids filling in an amount between about 2 to about 100 ppm, more preferably between about 5 to about 50 ppm, and most preferably between about 10 to about 35 ppm.

Example 8: No Sugar Added Peach Pie Filling, 20 ppm N-[N-(3,3- dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester. This filling was a low pH, medium/high solids, hot make up filling.

The constituents used to make the No Sugar Added Peach Pie Filling of Example 8 are shown in Table 8 below:

Table 8

Example 8: No-Sugar- Added Peach Pie Filling, 20 ppm N-[N-(3,3- dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester

The No Sugar Added Peach Pie Filling of Example 8 was made by first draining the peaches and reserving the juice. The water, juice from peaches, 163 g of FOS Raftilose P95™, and N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L- phenylalanine 1-methyl ester are mixed together to form a peach juice mixture. The Colflo 67™ was then suspended in a portion of the peach juice mixture. The remaining peach juice mixture was brought to a boil. The suspended Colflo 67™ was then added and the mixture heated until the starch gelatinized and the mixture clarified. Next, 26 g of FOS Raftilose P95™ was added and stirred into the heated mixture. The peaches were then added to the cooked filling and mixed together. Yellow #5 coloring was added to adjust the color as desired and a small amount flavoring was added. The mixture was cooled and tasted. The pH of the Peach Pie Filling was 3.85 and the refractometer reading was 60 Brix.

Various No Sugar Added Peach Pie Filling compositions having different concentrations of N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1- methyl ester were prepared and evaluated to determine the general, preferred, and most preferred ranges. N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L- phenylalanine 1-methyl ester can be used to sweeten no sugar added peach pie filling in an amount between about 3 to about 100 ppm, more preferably between about 5 to about 40 ppm, and most preferably between about 5 to about 25 ppm.

Example 9: No Sugar Added Apple Pie Filling, 20 ppm N-[N-(3,3- dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester.

This filling was a low pH, medium solids, hot make up, no gums filling.

The constituents used to formulate the No Sugar Added Apple Pie Filling of Example 9 are shown in Table 9 below: Table 9

Example 9: No- Sugar- Added Apple Pie filling, 25 ppm N [N-(3,3- dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester

The No Sugar Added Apple Pie Filling of Example 9 was made by first draining the apples and reserving the juice. The apple juice was mixed with 90.8 g FOS Raftilose P95™, N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L- phenylalanine 1-methyl ester, cinnamon, butter, and 91 g water to form an apple juice mixture. The Colflo 67™ was suspended in 45 g of water and added to the apple juice mixture. The mixture was then cooked until it was thick and clear. Then 90.8 g of FOS raftilose P95™ was added and stirred well. The mixture was then removed from stovetop. The apples were then added. Yellow #5 and apple flavor were added to suit. The mixture was cooled down and tasted. The pH of the Apple Pie Filling was 4.07 and the refractometer reading was 44 Brix.

Various No Sugar Added Apple Pie Filling compositions having different concentrations of N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1- methyl ester were prepared and evaluated to determine the general, preferred, and most preferred ranges. N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L- phenylalanine 1-methyl ester can be used to sweeten no sugar added apple pie filling in an amount between about 3 to about 90 ppm, more preferably between about 5 to about 40 ppm, and most preferably between about 5 to about 20 ppm.

Example 10: No Sugar Added High Solids Strawberry Filling.

This filling was a low pH, high solids, hot make up, gellan gum filling.

The constituents used to make the No Sugar Added High Solids Strawberry Filling of Example 10 are shown in Table 10 below:

Table 10

Example 10: No-Sugar- Added High Solids Strawberry filling, 25 ppm N-[N- (3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester

The No Sugar Added High Solids Strawberry Filling of Example 10 was made by first dry blending the starch, Kelcogel F™, and sodium citrate to form a dry starch blend. The apple nuggets, strawberry powder, citric acid, and N-[N-(3,3- dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester were separately dry blended to form a dry strawberry blend. Next, 70% raftilose syrup and water were mixed in a saucepan. The dry starch blend was then added to the FOS Raftilose syrup/water mixture and mixed with a whisk. The mixture was whisked until there were no lumps. The mixture was brought to a boil and held for one minute. While keeping the saucepan on the heat, the FOS Raftilose P95™ was added and stirred until it dissolved. The mixture was then removed from the heat. The dry strawberry blend was then added and mixed until homogeneous. The resulting mixture was packed into containers and cooled. The High Solids Strawberry Filling had pH 5.9 and a refractometer reading of 70 Brix.

Various No Sugar Added Strawberry High Solids Filling compositions having different concentrations of N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L- phenylalanine 1-methyl ester were prepared and evaluated to determine the general, preferred, and most preferred ranges. N-[N-(3,3-dimethylbutyl)-L-α- aspartyl]-L-phenylalanine 1-methyl ester can be used to sweeten no sugar added strawberry high solids filling in an amount between about 3 to about 90 ppm, more preferably between about 10 to about 50 ppm, and most preferably between about 15 to about 35 ppm.

Examples 11-20 Chocolate Chiffon sweetened with N-[N-(3,3-dimethylbutyl)-L- α-aspartyl]-L-phenylalanine 1-methyl ester blended with other sweeteners.

Chocolate Chiffon was prepared in a manner substantially similar to that of Example 1, with the exception that Examples 11-20 were sweetened with N-[N- (3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester blended with another sweetener, i.e., either acesulfame-K (Ace-K), aspartame (APM), saccharin or neohesperidin dihydroxychalcone (NHDC). Example 11

75%o (9 ppm) N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester/25%(120 ppm) APM.

Example 12

50% (6 ppm) N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester/50% (240 ppm) APM.

Example 13 25%o (3 ppm) N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester/75% (360 ppm) APM.

Example 14

75%o (9 ppm) N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester/25% (120 ppm) Ace-K.

Example 15

50%) (6 ppm) N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester/50% (240 ppm) Ace-K.

Example 16

25%o (3 ppm) N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester/75%) (360 ppm) Ace-K.

Example 17

75%. (9 ppm) N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester/25%) (80 ppm) Saccharin.

Example 18 50% (6 ppm) N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester/50%) (160 ppm) Saccharin. Example 19

25%o (3 ppm) N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester/75%) (239 ppm) Saccharin.

Example 20

100% (12 ppm) N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1- methyl ester + 2 ppm 3 HDC.

Examples 11-20 provided chocolate chiffon fillings that were acceptably sweet. Examples 11, 14, 16 and 17 were preferred.

Examples 21-30 Medium Solids Strawberry Filling sweetened with N-[N-(3,3- dimethylbutyl)-L- -aspartyl]-L-phenylalanine 1-methyl ester blended with other sweeteners.

Medium Solids Strawberry filling was prepared in a manner substantially similar to Example 6, with the exception that Examples 21-30 were sweetened with N- [N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester blended with another sweetener, i.e., either acesulfame-K (Ace-K), aspartame (APM), saccharin or neohesperidin dihydroxychalcone (NHDC).

Example 21

75%o (15 ppm) N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester/25% (200 ppm) APM.

Example 22

50%) (10 ppm) N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester/50% (400 ppm) APM.

Example 23

25%o (5 ppm) N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester/75% (600 ppm) APM. Example 24

75%o (15 ppm) N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester/25% (200 ppm) Ace-K.

Example 25

50% (10 ppm) N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester/50% (400 ppm) Ace-K.

Example 26 25%o (5 ppm) N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester/75% (600 ppm) Ace-K.

Example 27

75%o (15 ppm) N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester/25%) (133 ppm) Saccharin.

Example 28

50%) (10 ppm) N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester/50%) (267 ppm) Saccharin.

Example 29

25%ι (5 ppm) N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester/75% (400 ppm) Saccharin.

Example 30

100% (20 ppm) N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1- methyl ester + 1 ppm NHDC.

Examples 21-30 provided fillings that were found to be acceptably sweet. BAKED GOODS AND FROSTINGS

Various no-sugar-added baked goods and frostings were formulated with a variety of different N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1- methyl ester concentrations. Each baked good or frosting was bench screened by a panel and optimum use levels of N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L- phenylalanine 1 -methyl ester for each type of filling were discussed and agreed upon. During the bench screening, three usage ranges were discussed and agreed upon by the respective panels of each application. These usage ranges go from a very general to a most preferred range for each application. In some examples, N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester also was blended with other natural or high intensity sweeteners to determine general, preferred, and most preferred ranges of the sweetener blend.

Example 31 : No-Sugar- Added All Butter Pound Cake (Loaves and Discs). A high moisture, high fat, low pH cake.

The constituents used to make the No Sugar Added All Butter Pound Cake (Loaves and Discs) are shown in Table 11 :

Table 11

No Sugar Added All Butter Pound Cake, 15 ppm N-[N-(3,3-dimethylbutyl)-L-α- aspartyl]-L-phenylalanine 1-methyl ester

The No Sugar Added All Butter Pound Cakes of Example 31 were made by creaming well the butter and emulsifier in a Hobart mixer equipped with a paddle attachment. The sorbitol was added and creamed well into the butter/emulsifier mixture. N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L- phenylalanine 1-methyl ester was then added. The eggs were then added one at a time, and mixed well into the mixture after each addition to form an egg mixture. The milk and vanilla extract were combined to form a vanilla milk mixture. The remaining dry ingredients, including the FOS Rafilose P95™, were combined and sifted to form a dry mixture. Portions of the flour and the vanilla milk mixture were alternatingly added to the egg mixture and mixed uniformly until the flour, vanilla mixture, and the egg mixture are combined uniformly to form a batter. A 900 g portion of the batter was placed into a prepared loaf pan, baked at 163°C (325°F) for about 1 hour until done to form the loaf. Aliquots of 15 g batter portions were placed into paper lined muffin tins and baked at 163°C (325°F) for about 12 minutes until done to form discs.

Various No Sugar Added All Butter Pound Cake loaf compositions having different concentrations of N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L- phenylalanine 1-methyl ester were prepared and evaluated to determine the general, preferred, and most preferred ranges. N-[N-(3,3-dimethylbutyl)-L-α- aspartyl]-L-phenylalanine 1-methyl ester can be used to sweeten no sugar added all butter pound cake loaves in an amount between about 15 to about 100 ppm, more preferably between about 20 to about 75 ppm, and most preferably between about 25 to about 60 ppm.

In addition, various No Sugar Added All Butter Pound Cake disc compositions having different concentrations of N-[N-(3,3-dimethylbutyl)-L- -aspartyl]-L- phenylalanine 1-methyl ester were prepared and evaluated to determine the general, preferred, and most preferred ranges. N-[N-(3,3-dimethylbutyl)-L-α- aspartyl]-L-phenylalanine 1-methyl ester can be used to sweeten all butter pound cake discs in an amount between about 10 to about 80 ppm, more preferably between about 15 to about 50 ppm, and most preferably between about 15 to about 30 ppm.

Example 32: No-Sugar-Added Low-Fat Loaf Cake (Loaves and Discs). This was a high moisture, low fat, low pH cake.

The constituents used to make the Low-Fat Loaf Cake (Loaves and Discs) are shown in Table 12:

Table 12

No Sugar Added Low-Fat Loaf Cake, 10 ppm N-[N-(3,3-dimethylbutyl)-L-α- aspartyl]-L-phenylalanine 1-methyl ester

The No Sugar Added Low-Fat Loaf Cake (Loaves and Discs) of Example 32 were made by combining the shortening and the N-[N-(3,3-dimethylbutyl)-L-α- aspartyl]-L-phenylalanine 1-methyl ester in a Hobart bowl equipped with a paddle attachment and mixing for 3 minutes at low speed. The FOS Raftilose P95™ and sorbitol were added to the bowl and mixed for about 3 minutes at speed 1 until uniform. The remaining dry ingredients were dry blended and screened and added to the mixture in the Hobart bowl and mixed until a uniform mixture was formed. Half of the water was then added and mixed on low speed for about 1 minute. The mixing speed was then increased to medium. The mixture was mixed for about 2 minutes in order to aerate the mixture. The bowl was scraped and the mixture mixed for another 1 minute. The speed was then reduced to low and the remaining water was gradually added to the mixture. Again, the bowl was scraped after 1 minute. The mixture was mixed for another 45 seconds to form a uniform batter. A 900 g portion of the batter was placed into a prepared loaf pan (greased with shortening and floured), baked at 163°C (325°F) for about 1 hour until done to form the loaf. Aliquots of about 15-16 g batter portions were placed into paper lined muffin tins and baked at 163°C (325°F) for about 12-14 minutes until done to form discs.

Various No Sugar Added Low-Fat Loaf Cake loaf compositions having different concentrations of N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1- methyl ester were prepared and evaluated to determine the general, preferred, and most preferred ranges. N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L- phenylalanine 1-methyl ester can be used to sweeten no sugar added low fat loaf cake loaves in an amount between about 10 to about 110 ppm, more preferably between about 20 to about 90 ppm, and most preferably between about 25 to about 80 ppm.

In addition, various No Sugar Added Low-Fat Loaf Cake disc compositions having different concentrations of N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L- phenylalanine 1-methyl ester were prepared and evaluated to determine the general, preferred, and most preferred ranges. N-[N-(3,3-dimethylbutyl)-L-α- aspartyl]-L-phenylalanine 1-methyl ester can be used to sweeten no sugar added low fat loaf cake discs in an amount between about 5 to about 90 ppm, more preferably between about 10 to about 70 ppm, and most preferably between about 15 to about 50 ppm.

Example 33: No-Sugar- Added Yellow Layer Cake.

The constituents used to make the No Sugar Added Yellow Layer Cake are shown in Table 13: Table 13

No Sugar Added Yellow Layer Cake, 35 ppm N-[N-(3,3-dimethylbutyl)-L-α- aspartyl]-L-phenylalanine 1-methyl ester

The No Sugar AddedYellow Layer Cake was made by weighing all the dry ingredients (part 1) in to a Hobart mixer equipped with a paddle attachment. These dry ingredients were blended at low speed and then set aside. The dry ingredients (part 2) were weighed in to a separate bowl and mixed at low speed. In to a separate Hobart mixer equipped with a paddle, the shortening was weighed, and the well blended dry ingredients from part 2 were added on top of the shortening. These ingredients were mixed together at low speed and then at medium speed to cream the mixture . This creamed mixture was added to the dry blend from step 1 and mixed at low speed.

The water was weighed and divided into approximately two equal portions. The eggs were added to the mixture, along with one portion of the water, while mixing at low speed. The mixture was further blended at low speed and then at medium speed to form a batter. The remaining water was added and the batter was mixed at low speed until uniform. A 400 g portion of the batter was placed into a prepared 8" layer pan, baked at 350°F for about 25-30 minutes.

Various No Sugar Added Yellow Layer Cake compositions having different concentrations of N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1- methyl ester were prepared and evaluated to determine the general, preferred, and most preferred ranges. N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L- phenylalanine 1-methyl ester can be used to sweeten no sugar added all butter pound cake loaves in an amount between about 10 to about 100 ppm, more preferably between about 20 to about 50 ppm, and most preferably between about 35 to about 50 ppm.

Examples 34-45 Yellow Layer Cakes sweetened with N-[N-(3,3-dimethylbutyl)- L-α-aspartyl]-L-phenylalanine 1-methyl ester blended with other sweeteners

Yellow Layer Cakes were prepared in a manner substantially similar to that of Example 33, with the exception that Examples 34-42 were sweetened with N- [N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester blended with another sweetener, i.e., either aspartame (APM), acesulfame-K (Ace-K), or saccharin.

Example 34

75%o (30 ppm) N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester/25% (0.4375% Encapsulated (Enc) APM 20, available from The NutraSweet Kelco Company, Chicago, IL) APM.

Example 35

50%) (20 ppm) N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester/50% (0.8750% Enc APM 20) APM.

Example 36

25%) (10 ppm) N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester/75% (1.3129% Enc APM 20) APM.

Example 37

75%o (30 ppm) N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester/25% (175 ppm) Ace-K.

Example 38

50%) (20 ppm) N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester / 50% (350 ppm) Ace-K.

Example 39

25%o (10 ppm) N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester / 75% (525 ppm) Ace-K.

Example 40

75%o (30 ppm) N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester/ 25% (80 ppm) saccharin Example 41

50%) (20 ppm) N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester/50%) (160 ppm) saccharin

Example 42

25%) (10 ppm) N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester/75% (240 ppm) saccharin

Examples 34-42 were found to produce cakes that were acceptably sweet. The 50/50 blends were preferred.

Example 43: Yellow Layer Cake sweetened with N-[N-(3,3-dimethylbutyl)-L-α- aspartyl]-L-phenylalanine 1-methyl ester blended with sucrose.

Yellow Layer Cakes were prepared in a manner substantially similar to that of Example 33, with the exception that Example 43 was sweetened with 50% N- [N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester and 50%> sugar (sucrose). A Comparative Example also was prepared in a manner substantially similar to Example 33 with the exception that sugar was completely substituted for N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester.

The all sugar and 50/50 N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester/sugar yellow layer cakes were screened by a panel. The two resulting layer cakes were generally found to be moderately sweet. Therefore, the yellow layer cakes sweetened with the 50/50 blend was similarly sweet compared to the full sugar yellow layer cake.

Example 44: No-Sugar-Added Chocolate Cake.

The constituents used to make the No Sugar Added Chocolate Cake are shown in Table 14: Table 14

No Sugar Added Chocolate Cake, 125 ppm N-[N-(3,3-dimethylbutyl)-L-α- aspartyl]-L-phenylalanine 1-methyl ester

The No Sugar Added Chocolate Cake of Example 44 was made by weighing all the dry ingredients (part 1) in to a Hobart mixer equipped with a paddle attachment. These dry ingredients were blended at low speed and then set aside. The dry ingredients in part 2 were weighed in to a separate bowl and mixed at low speed. The shortening was gradually added to the dry blend of part two while mixing at low speed and then medium speed until a creamed mixture was formed. This creamed mixture was added to the dry blend from step 1 and mixed at low speed.

The water was weighted and divided into approximately two equal portions. The eggs gradually were added to the mixture, along with one portion of the water, while mixing at low speed. The remaining water was added while mixing. The mixture was further blended to form a uniform batter. A 425 g portion of the batter was placed into an 8 inch (20.3 cm) cake pan and baked at 177°C (350°F) for about 25-30 minutes.

Various No Sugar Added Chocolate Cake compositions having different concentrations of N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1- methyl ester were prepared and evaluated to determine the general, preferred, and most preferred ranges. N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L- phenylalanine 1 -methyl ester can be used to sweeten no sugar added chocolate cake in an amount between about 50 to about 200 ppm, more preferably between about 100 to about 150 ppm, and most preferably between about 110 to about 140 ppm.

Example 45: No-Sugar- Added Hard Cookies.

These were low moisture, high fat, low heat exposure cookies.

The constituents used to make the No-Sugar- Added Hard Cookies of Example 45 are shown in Table 15: Table 15

No-Sugar-Added Hard Cookies, 25 ppm N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-

L-phenylalanine 1 methyl ester

The No- Sugar- Added Hard Cookies of Example 45 were made by creaming together in a Hobart mixer, the shortening, butter, and N-[N-(3,3-dimethylbutyl)- L-α-aspartyl]-L-phenylalanine 1-methyl ester. The eggs were then added in two portions, and the mixture mixed well after each addition. The remaining dry ingredients were blended dry and screened to remove lumps and to disperse the FOS Raftilose P95™ in the flour. The blended dry ingredients were then added to the bowl and mixed until the mixture was a uniform dough. The dough was shaped into a tube-like cylindrical loaf (similar to refrigerated cookie dough) and wrapped in waxed paper. The cylindrical loaf was then refrigerated. The refrigerated loaf was sliced into 3/16 inch (48 mm) slices and placed on a cookie sheet greased with Sweetex™ and baked at about 191°C (375°F) for about 11 minutes. The cookies were evaluated after cooling.

Various No-Sugar-Added Hard Cookies compositions having different concentrations of N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1- methyl ester were prepared and evaluated to determine the general, preferred, and most preferred ranges. N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L- phenylalanine 1-methyl ester can be used to sweeten no sugar added hard cookies in an amount between about 10 to about 120 ppm, more preferably between about 25 to about 120 ppm, and most preferably between about 25 to about 60 ppm.

Examples 46-54 No Sugar Added Hard Cookies sweetened with N-[N-(3,3- dimethylbutyl)-L- -aspartyl]-L-phenylalanine 1-methyl ester blended with other sweeteners.

No-Sugar-Added Hard Cookies were prepared in manner substantially similar to Example 45, with the exception that Examples 46-54 were sweetened with N- [N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester blended with another sweetener, i.e., either aspartame (APM), acesulfame-K (Ace-K), or saccharin.

Example 46

75%o (30 ppm) N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester/25% (0.4375% Encapsulated APM 20) APM. Example 47

Example 48

25%o (10 ppm) N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester/75% (1.3129% Enc APM 20) APM.

Example 49

Example 50

Example 51

25%> (10 ppm) N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester / 75% (525 ppm) Ace-K.

Example 52

75%o (30 ppm) N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester/ 25% (80 ppm) saccharin

Example 53

Example 54

25% (10 ppm) N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester/75%) (240 ppm) saccharin Examples 46-54 were found to produce cookies that were acceptably sweet. For the sweetener blends of N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester with APM and N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L- phenylalanine 1-methyl ester with saccharin, the 50/50 blends were preferred. For the sweetener blends of N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L- phenylalanine 1-methyl ester with Ace-K, the 25% N-[N-(3,3-dimethylbutyl)-L- α-aspartyl]-L-phenylalanine 1-methyl ester/75%o Ace-K was preferred.

Example 55: Hard Cookies sweetened with N-[N-(3,3-dimethylbutyl)-L-α- aspartyl]-L-phenylalanine 1-methyl ester blended with sucrose.

Hard Cookies were prepared in a manner substantially similar to that of Example 45 with the exception that Example 55 was sweetened with 50%> N-[N- (3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester and 50%> sugar (sucrose). A Comparative Example also was prepared in a manner substantially similar to Example 45 with the exception that sugar was completely substituted for N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester.

The all sugar and 50/50 N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester/sugar hard cookies were screened by a panel. The two resulting hard cookies were generally found to be moderately sweet. Therefore, the hard cookie sweetened with the 50/50 blend was similarly sweet compared to the full sugar hard cookie.

Example 56: No Sugar Added Sweet Bread.

The constituents used to make the No Sugar Added Sweet Bread of Example 56 are shown in Table 16: Table 16 o Sugar Added Sweet Bread, 50 ppm N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-

L-phenylalanine 1-methyl ester

The No Sugar Added Sweet Bread of Example 56 was made by blending the dry ingredients of Part 1 in a Hobart mixer for approximately 5 minutes. The shortening and butter (Part 2) were weighed and mixed together. The yeast was dissolved in the water and then the whole eggs were added to the mixture (Part 3). The liquid mixture of Part 3 was added to the dry blend of Part 1 in a Hobart mixer while mixing with a dough hook. The mixture of Part 2 was then added while mixing. The mixing speed was increased and the entire mixture was blended for approximately 20 minutes. The dough temperature at the end of the mixing should be 27°C- 28°C (80°F-82°F). The dough was fermented in a mixing bowl for approximately 1.5 hours. The dough was separated into approximately 540 gram round pieces and allowed to sit for approximately 15 minutes. The pieces were re-rounded and placed in an aluminum foil deep dish pie pan. The sweet loaf pieces were proofed for 60 minutes at approximately 49°C (120°F) and were then baked for 30 minutes at approximately 149°C (300°F).

Various No Sugar Added Sweet Bread compositions having different concentrations of N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1- methyl ester were prepared and evaluated to determine the general, preferred, and most preferred ranges. N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L- phenylalanine 1-methyl ester can be used to sweeten no sugar added sweet bread in an amount between about 10 to about 100 ppm, more preferably between about 30 to about 80 ppm, and most preferably between about 40 to about 60 ppm.

Example 57: No-Sugar-Added Brownies.

The constituents used to make the No-Sugar- Added Brownies of Example 57 are shown in Table 17:

Table 17 No-Sugar-Added Brownies, 50 ppm N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L- phenylalanine 1-methyl ester

The No- Sugar- Added Brownies of Example 57 were made by blending all dry ingredients together in a Hobart mixer for approximately 5 minutes at low speed. To this dry blend, the shortening and then the butter were added while mixing at low speed for approximately two minutes. The batter was mixed for an additional minute. The batter temperature at the end of mixing should be approximately 21°C-23°C (70°F-74°F). A 370 g portion of the batter was placed into a brownie pan and baked at 177°C (350°F) for about 31 minutes.

Various No-Sugar-Added Brownies compositions having different concentrations of N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester were prepared and evaluated to determine the general, preferred, and most preferred ranges. N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester can be used to sweeten no sugar added brownies in an amount between about 10 to about 125 ppm, more preferably between about 30 to about 70 ppm, and most preferably between about 40 to about 60 ppm.

Example 58: No-Sugar- Added Yellow Layer Cake with Unbleached Flour. A high moisture, high fat cake made with unbleached flour.

Yellow Layer Cakes were prepared in a manner substantially similar to that of Example 33, with the exception that Examples 58 was made with unbleached flour. The unbleached Yellow Layer Cake Products of Example 58 were compared to the bleached Yellow Cake Products of Example 33, as well as to unbleached yellow layer cake products made with regular sugar (sucrose). As a result of this comparison, the unbleached Yellow Layer Cake products of Example 58 were found to be equivalent or superior in volume, texture, flavor, and general appearance.

Example 59: No-Sugar-Added Chocolate Cake with GDL.

A chocolate cake made with Glucono-delta-lactone (GDL) to increase the stability of N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester.

Chocolate Cake was prepared in a manner substantially similar to that of Example 44, with the exception that Examples 59 was made with the additional ingredient, GDL.

To test the effect of GDL on N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L- phenylalanine 1-methyl ester stability, four Chocolate Cakes were prepared in a manner substantially similar to that described in Example 44. The GDL levels in the test cakes was as follows: 0% (w/w), 0.4% (w/w), 0.9% (w/w), and 1.5% (w/w).

After the batter for each of the four Chocolate Cakes was prepared, a sample of the batter was analyzed for the N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L- phenylalanine 1-methyl ester level. The remaining batter for each of the four Chocolate Cakes was weighed into 8 inch (20.3 cm) round pans and baked for 30 minutes at 177°C (350° F). After baking, the pans were removed from the oven and cooled for 15 minutes. The pans were then weighed and the bake loss in percent was recorded. The N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L- phenylalanine 1-methyl ester level for each Chocolate Cake was analyzed: 0 % (w/w) GDL added 28.6% N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L- phenylalanine 1-methyl ester remaining after baking. 0.4% (w/w) GDL added 48.0% N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L- phenylalanine 1-methyl ester remaining after baking. 0.9% (w/w) GDL added 67.1% N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L- phenylalanine 1-methyl ester remaining after baking.

1.5% (w/w) GDL added 82.6% N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L- phenylalanine 1-methyl ester remaining after baking.

The results showed that the addition of GDL was effective in reducing the degradation of N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester in chocolate cake batter during baking.

Example 60: No-Sugar-Added Buttercream Frosting.

The frosting was a low moisture, high fat, no heat exposure frosting.

The constituents used to make the No Sugar Added Buttercream Frosting of Example 60 are shown in Table 18:

Table 18

No Sugar Added Buttercream Frosting, 5 ppm N-[N-(3,3-dimethylbutyl)-L-α- aspartyl]-L-phenylalanine 1-methyl ester

The No Sugar Added Buttercream Frosting of Example 60 was made by first melting the emulsifiers with 50 g of butter in a double boiler. The butter and emulsifiers were heated to 74-77°C (165-170°F) and then cooled to 21-27°C (70-80°F). The remaining butter was added to a Hobart bowl equipped with a paddle attachment. The butter was creamed with the N-[N-(3,3-dimethylbutyl)- L-α-aspartyl]-L-phenylalanine 1-methyl ester and the cooled butter-emulsifier blended in a Hobart mixer. The Isomalt was screened to remove any lumps and added to the creamed butter while mixing. The mixture was mixed until a cohesive mass was formed. The milk and vanilla extract were combined to form a vanilla milk. The FOS Raftilose P95™ oligosaccharide was added to the vanilla milk and stirred until the milk mixture was smooth and the FOS Raftilose P95™ was solubilized in the milk mixture. The milk mixture was then added gradually to the liquid in the bowl while mixing. The bowl was scraped as needed. Mixing was continued until the mixture yielded a smooth and uniform frosting.

Various No-Sugar-Added Buttercream Frosting compositions having different concentrations of N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1- methyl ester were prepared and evaluated to determine the general, preferred, and most preferred ranges. N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L- phenylalanine 1-methyl ester can be used to sweeten no sugar added buttercream frosting in an amount between about 5 to about 120 ppm, more preferably between about 5 to about 80 ppm, and most preferably between about 5 to about 40 ppm.

Other variations and modifications of this invention will be obvious to those skilled in this art. This invention is not to be limited except as set forth in the following claims.

Claims

WHAT IS CLAIMED IS:

1. A baked food product comprising N-[N-(3,3-dimethylbutyl)- L-╬▒-aspartyl]-L-phenylalanine 1-methyl ester in an amount effective to sweeten said baked food product.

2. The baked food products of claim 1, wherein the baked goods are selected from the group consisting of cakes, cookies, pastries, breads, donuts, brownies, sweet bread, and the like.

3. A baked food product according to claim 1, wherein said N-[N-(3,3-dimethylbutyl)-L-╬▒-aspartyl]-L-phenylalanine 1-methyl ester is in an amount of from about 5 ppm to about 200 ppm.

4. A baked food product according to claim 1, wherein said N-[N-(3,3-dimethylbutyl)-L- -aspartyl]-L-phenylalanine 1-methyl ester is in an amount of from about 10 ppm to about 150 ppm.

5. A baked food product according to claim 1, wherein said N-[N-(3,3-dimethylbutyl)-L-╬▒-aspartyl]-L-phenylalanine 1-methyl ester is in an amount of from about 15 ppm to about 140 ppm.

6. A baked food product according to claim 1, wherein said baked food product has a pH greater than about 5.0.

7. A baked food product according to claim 1, wherein said baked food product has a pH of from about 5.0 to about 9.4.

8. A baked food product according to claim 1, wherein said baked food product is a no-sugar-added or partial-sugar-added farinaceous baked food product.

9. A baked food product comprising N-[N-(3,3-dimethylbutyl)- L-╬▒-aspartyl]-L-phenylalanine 1-methyl ester blended with a natural or high intensity sweetener in a combined amount effective to sweeten said baked food product.

10. The baked food product according to claim 9, wherein said natural or high intensity sweetener is selected from the group consisting of aspartame, acesulfame-K, sucralose, saccharin, alitame, cyclamates, stevia derivatives, glycyrrhizins, neohesperidin dihydroxychalcone, thaumatin, sucrose, high fructose corn syrup, high conversion corn syrup, crystalline fructose, glucose, polyol sugar alcohols, invert sugar and mixtures thereof.

11. The baked food product according to claim 9, wherein said N-[N-(3,3-dimethylbutyl)-L-╬▒-aspartyl]-L-phenylalanine 1-methyl ester is in an amount of from about 1 ppm to about 150 ppm.

12. A cake comprising N-[N-(3,3-dimethylbutyl)-L-╬▒-aspartyl]-L-phenylalanine 1-methyl ester in an amount effective to sweeten said cake.

13. The cake according to claim 12, wherein said cake is selected from the group consisting of all butter pound cake loaf, all butter pound cake discs, low fat loaf cake, low fat loaf cake discs, yellow layer cake and chocolate cake.

14. The cake according to claim 12, wherein said N-[N-(3,3-dimethylbutyl)- L-╬▒-aspartyl]-L-phenylalanine 1-methyl ester is in an amount of from about 5 ppm to about 200 ppm.

15. The cake according to claim 12, wherein said cake is an all butter pound cake loaf and wherein said N-[N-(3,3-dimethylbutyl)-

L-╬▒-aspartyl]-L-phenylalanine 1-methyl ester is in an amount of from about 15 ppm to about 100 ppm.

16. The cake according to claim 12, wherein said cake is an all butter pound cake disc and wherein said N-[N-(3,3-dimethylbutyl)-

L-╬▒-aspartyl]-L-phenylalanine 1-methyl ester is in an amount of from about 10 ppm to about 80 ppm.

17. The cake according to claim 12, wherein said cake is a low fat loaf cake loaf and wherein said N-[N-(3,3-dimethylbutyl)-L-╬▒-aspartyl]-L-phenylalanine 1-methyl ester is in an amount of from about 10 ppm to about 110 ppm.

18. The cake according to claim 12, wherein said cake is a low fat loaf cake disc and wherein said N-[N-(3,3-dimethylbutyl)-L-╬▒-aspartyl]-L-phenylalanine 1 -methyl ester is in an amount of from about 5 ppm to about 90 ppm.

19. The cake according to claim 12, wherein said cake is a yellow layer cake and wherein said N-[N-(3,3-dimethylbutyl)-L-╬▒-aspartyl]-L-phenylalanine 1- methyl ester is in an amount of from about 10 ppm to about 100 ppm.

20. The cake according to claim 12, wherein said cake is a chocolate cake and wherein said N-[N-(3,3-dimethylbutyl)-L-╬▒-aspartyl]-L-phenylalanine 1-methyl ester is in an amount of from about 50 ppm to about 200 ppm.

21. The cake according to claim 12, wherein said cake is made with unbleached wheat flour.

22. A cake comprising N-[N-(3,3-dimethylbutyl)-L-╬▒-aspartyl]-L-phenylalanine 1-methyl ester blended with a natural or high intensity sweetener in a combined amount effective to sweeten said cake.

23. The cake according to claim 22, wherein said wherein said natural or high intensity sweetener is selected from the group consisting of aspartame, acesulfame-K, sucralose, saccharin, alitame, cyclamates, stevia derivatives, glycyrrhizins, neohesperidin dihydroxychalcone, thaumatin, sucrose, high fructose corn syrup, high conversion corn syrup, crystalline fructose, glucose, polyol sugar alcohols, invert sugar and mixtures thereof.

24. The cake according to claim 22, wherein said N-[N-(3,3-dimethylbutyl)- L-╬▒-aspartyl]-L-phenylalanine 1-methyl ester is in an amount of from about 1 ppm to about 150 ppm.

25. A cookie comprising N-[N-(3,3-dimethylbutyl)-

L-╬▒-aspartyl]-L-phenylalanine 1-methyl ester in an amount effective to sweeten said cookie.

26. The cookie according to claim 25, wherein said N-[N-(3,3-dimethylbutyl)- L-╬▒-aspartyl]-L-phenylalanine 1-methyl ester is present in an amount of from about 10 ppm to about 120 ppm.

27. The cookie according to claim 25, wherein said cookie is a hard sugar-less cookie.

28. A cookie comprising N-[N-(3,3-dimethylbutyl)-

L-╬▒-aspartyl]-L-phenylalanine 1-methyl ester blended with a natural or high intensity sweetener in a combined amount effective to sweeten said cookie.

29. The cookie according to claim 28, wherein said natural or high intensity sweetener is selected from the group consisting of aspartame, acesulfame-K, sucralose, saccharin, alitame, cyclamates, stevia derivatives, glycyrrhizins, neohesperidin dihydroxychalcone, thaumatin, sucrose, high fructose corn syrup, high conversion corn syrup, crystalline fructose, glucose, polyol sugar alcohols, invert sugar and mixtures thereof.

30. The cookie according to claim 28, wherein said N-[N-(3,3-dimethylbutyl)- L-╬▒-aspartyl]-L-phenylalanine 1-methyl ester is in an amount of from about 1 ppm to about 150 ppm.

31. A sweet bread comprising N-[N-(3,3-dimethylbutyl)- L-╬▒-aspartyl]-L-phenylalanine 1-methyl ester in an amount effective to sweeten said sweet bread.

32. The sweet bread according to claim 31, wherein said N-[N-(3,3-dimethylbutyl)-L-╬▒-aspartyl]-L-phenylalanine 1-methyl ester is present in an amount of from about 10 ppm to about 100 ppm.

33. A brownie comprising N-[N-(3,3-dimethylbutyl)-

L-╬▒-aspartyl]-L-phenylalanine 1-methyl ester in an amount effective to sweeten said brownie.

34. The brownie according to claim 33, wherein said N-[N-(3,3-dimethylbutyl)- L-╬▒-aspartyl]-L-phenylalanine 1-methyl ester is present in an amount of from about 10 ppm to about 125 ppm.

35. A baked food product according to claim 1, further comprising an acidulant.

36. The baked food product according to claim 35, wherein said acidulant is selected from the group consisting of acetic acid, adipic acid, citric acid, fumaric acid, glucono-delta-lactone, lactic acid, malic acid, phosphoric acids, succinic acid, tartaric acid, monocalcium phosphate monohydrate, dicalcium phosphate dihydrate, dimagnesium phosphate, sodium aluminum sulfate, sodium aluminum phosphate, sodium acid pyrophosphate and mixtures thereof.

37. A bakery filling comprising N-[N-(3,3-dimethylbutyl)- L-╬▒-aspartyl]-L-phenylalanine 1-methyl ester in an amount effective to sweeten said bakery filling.

38. The bakery filling according to claim 37, wherein said bakery filling is a low or neutral pH filling.

39. The bakery filling according to claim 37, wherein said bakery filling is selected from the group consisting of chocolate pudding, chocolate chiffon, vanilla creme, low solids strawberry filling, medium solids strawberry filling, high solids strawberry filling, cherry pie filling, peach pie filling, apple pie filling and chocolate pie filling.

40. The bakery filling according to claim 37, wherein said N-[N-(3,3-dimethylbutyl)-L-╬▒-aspartyl]-L-phenylalanine 1-methyl ester is in an amount of from about 1 ppm to about 200 ppm.

41. The bakery filling according to claim 37, wherein said N-[N-(3,3-dimethylbutyl)-L-╬▒-aspartyl]-L-phenylalanine 1-methyl ester is in an amount of from about 1 ppm to about 150 ppm.

42. The bakery filling according to claim 37, wherein said N-[N-(3,3-dimethylbutyl)-L-╬▒-aspartyl]-L-phenylalanine 1-methyl ester is in an amount of from about 1 ppm to about 100 ppm.

43. A milk based bakery filling comprising N-[N-(3,3-dimethylbutyl)- L-╬▒-aspartyl]-L-phenylalanine 1-methyl ester in an amount effective to sweeten said milk based bakery filling.

44. The milk based bakery filling according to claim 43, wherein said milk based bakery filling is selected from the group consisting of pudding based fillings and mousse based fillings.

45. The milk based bakery filling according to claim 43, wherein said N-[N-(3,3-dimethylbutyl)-L-╬▒-aspartyl]-L-phenylalanine 1-methyl ester is in an amount of from about 3 ppm to about 200 ppm.

46. The milk based bakery filling according to claim 43, wherein said N-[N-(3,3-dimethylbutyl)-L-╬▒-aspartyl]-L-phenylalanine 1-methyl ester is in an amount of from about 5 ppm to about 150 ppm.

47. The milk based bakery filling according to claim 43, wherein said N-[N-(3,3-dimethylbutyl)-L-╬▒-aspartyl]-L-phenylalanine 1-methyl ester is in an amount of from about 10 ppm to about 100 ppm.

48. A fruit based bakery filling comprising N-[N-(3,3-dimethylbutyl)- L-╬▒-aspartyl]-L-phenylalanine 1-methyl ester in an amount effective to sweeten said fruit based bakery filling.

49. The fruit based bakery filling according to claim 48, wherein said N-[N-(3,3-dimethylbutyl)-L-╬▒-aspartyl]-L-phenylalanine 1-methyl ester is in an amount of from about 1 ppm to about 120 ppm.

50. The fruit based bakery filling according to claim 48, wherein said N-[N-(3,3-dimethylbutyl)-L-╬▒-aspartyl]-L-phenylalanine 1-methyl ester is in an amount of from about 1 ppm to about 50 ppm.

51. The fruit based bakery filling according to claim 48, wherein said N-[N-(3,3-dimethylbutyl)-L-╬▒-aspartyl]-L-phenylalanine 1-methyl ester is in an amount of from about 1 ppm to about 35 ppm.

52. A cold make-up bakery filling comprising N-[N-(3,3-dimethylbutyl)- L-╬▒-aspartyl]-L-phenylalanine 1-methyl ester in an amount effective to sweeten said cold make-up bakery filling.

53. The cold make-up bakery filling according to claim 52, wherein said N-[N-(3,3-dimethylbutyl)-L- -aspartyl]-L-phenylalanine 1-methyl ester is in an amount of from about 3 ppm to about 200 ppm.

54. A hot make-up bakery filling comprising N-[N-(3,3-dimethylbutyl)- L-╬▒-aspartyl]-L-phenylalanine 1-methyl ester in an amount effective to sweeten said hot make-up bakery filling.

55. The hot make-up bakery filling according to claim 54, wherein said N-[N-(3,3-dimethylbutyl)-L-╬▒-aspartyl]-L-phenylalanine 1-methyl ester is in an amount of from about 1 ppm to about 120 ppm.

56. The bakery filling according to claim 37, wherein said bakery filling is a chocolate pudding and wherein said N-[N-(3,3-dimethylbutyl)- L-╬▒-aspartyl]-L-phenylalanine 1-methyl ester is in an amount of from about 5 ppm to about 120 ppm.

57. The bakery filling according to claim 37, wherein said filling is a chocolate chiffon and wherein said N-[N-(3,3-dimethylbutyl)-

L-╬▒-aspartyl]-L-phenylalanine 1-methyl ester is in an amount of from about 3 ppm to about 120 ppm.

58. The bakery filling according to claim 37, wherein said filling is a vanilla creme and wherein said N-[N-(3,3-dimethylbutyl)-

59. The bakery filling according to claim 37, wherein said filling is a low solids strawberry filling and wherein said N-[N-(3,3-dimethylbutyl)- L-╬▒-aspartyl]-L-phenylalanine 1-methyl ester is in an amount of from about 3 ppm to about 120 ppm.

60. The bakery filling according to claim 37, wherein said filling is a medium solids strawberry filling and wherein said N-[N-(3,3-dimethylbutyl)- L-╬▒-aspartyl]-L-phenylalanine 1-methyl ester is in an amount of from about 2 ppm to about 100 ppm.

61. The bakery filling according to claim 37, wherein said filling is a high solids strawberry filling and wherein said N-[N-(3,3-dimethylbutyl)- L-╬▒-aspartyl]-L-phenylalanine 1-methyl ester is in an amount of from about 5 ppm to about 90 ppm.

62. The bakery filling according to claim 37, wherein said filling is a cherry pie filling and wherein said N-[N-(3,3-dimethylbutyl)-

L-╬▒-aspartyl]-L-phenylalanine 1-methyl ester is in an amount of from about 1 ppm to about 60 ppm.

63. The bakery filling according to claim 37, wherein said filling is a peach pie filling and wherein said N-[N-(3,3-dimethylbutyl)-

L-╬▒-aspartyl]-L-phenylalanine 1-methyl ester is in an amount of from about 3 ppm to about 100 ppm.

64. The bakery filling according to claim 37, wherein said filling is an apple pie filling and wherein said N-[N-(3,3-dimethylbutyl)-

L-╬▒-aspartyl]-L-phenylalanine 1-methyl ester is in an amount of from about 3 to about 90 ppm.

65. The bakery filling according to claim 37, wherein said filling is a chocolate pie filling and wherein said N-[N-(3,3-dimethylbutyl)-

L-╬▒-aspartyl]-L-phenylalanine 1-methyl ester is in an amount of from about 9 to about 200 ppm.

66. The bakery filling according to claim 37, further comprising a gum, stabilizer, or bulking agent.

67. A bakery filling comprising N-[N-(3,3-dimethylbutyl)- L-╬▒-aspartyl]-L-phenylalanine 1-methyl ester blended with a natural or high intensity sweetener in a combined amount effective to sweeten said bakery filling.

68. The bakery filling according to claim 67, wherein said natural or high intensity sweetener selected from the group consisting of aspartame, acesulfame- K, sucralose, saccharin, alitame, cyclamates, stevia derivatives, glycyrrhizins, neohesperidin dihydroxychalcone, thaumatin, sucrose, high fructose com symp, high conversion com symp, crystalline fructose, glucose, polyol sugar alcohols, invert sugar and mixtures thereof.

69. The bakery filling according to claim 67, wherein said N-[N-(3,3-dimethylbutyl)-L-╬▒-aspartyl]-L-phenylalanine 1-methyl ester is in an amount of from about 0.1 ppm to about 150 ppm.

70. A frosting comprising N-[N-(33-dimethylbutyl)-L-╬▒-aspartyl]-L- phenylalanine 1-methyl ester in an amount effective to sweeten said frosting.

71. The frosting according to claim 70, wherein said N-[N-(3,3-dimethylbutyl)- L-╬▒-aspartyl]-L-phenylalanine 1-methyl ester is present in an amount of from about 5 ppm to about 120 ppm.

72. The frosting according to claim 70, wherein said frosting is a buttercream frosting.

73. A frosting comprising N-[N-(3,3-dimethylbutyl)- L-╬▒-aspartyl]-L-phenylalanine 1-methyl ester blended with a natural or high intensity sweetener in a combined amount effective to sweeten said frosting.

74. The frosting according to claim 73, wherein said natural or high intensity sweetener is selected from the group consisting of aspartame, acesulfame-K, sucralose, saccharin, alitame, cyclamates, stevia derivatives, glycyrrhizins, neohesperidin dihydroxychalcone, thaumatin, sucrose, high fructose com symp, high conversion com symp, crystalline fructose, glucose, polyol sugar alcohols, invert sugar and mixtures thereof.

75. The frosting according to claim 73, wherein said N-[N-(3,3-dimethylbutyl)- L-╬▒-aspartyl]-L-phenylalanine 1-methyl ester is in an amount of from about 0.5 ppm to about 100 ppm.