AU2023201503A1 - Sweetening compositions - Google Patents

Sweetening compositions Download PDF

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AU2023201503A1
AU2023201503A1 AU2023201503A AU2023201503A AU2023201503A1 AU 2023201503 A1 AU2023201503 A1 AU 2023201503A1 AU 2023201503 A AU2023201503 A AU 2023201503A AU 2023201503 A AU2023201503 A AU 2023201503A AU 2023201503 A1 AU2023201503 A1 AU 2023201503A1
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Australia
Prior art keywords
range
present
rubusoside
component
tasting
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AU2023201503A
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Volker Boehringer
Josef Nachbagauer
Manfred Urban-Klik
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Red Bull GmbH
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Red Bull GmbH
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Priority claimed from EP16207626.9A external-priority patent/EP3342294B1/en
Priority claimed from US15/395,432 external-priority patent/US11076619B2/en
Application filed by Red Bull GmbH filed Critical Red Bull GmbH
Priority to AU2023201503A priority Critical patent/AU2023201503A1/en
Publication of AU2023201503A1 publication Critical patent/AU2023201503A1/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/31—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/31—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives
    • A23L27/32—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives containing dipeptides or derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/34—Sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/36—Terpene glycosides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/88—Taste or flavour enhancing agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Molecular Biology (AREA)
  • Seasonings (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The invention relates to a sweetening composition comprising a natural sweet-tasting car bohydrate, a stevia compound, rubusoside, and tannin, wherein component d) is present in an amount in the range from 1 mg/l to 400 mg/. The invention also relates to a sweetening composition comprising a natural sweet-tasting carbohydrate, a stevia compound, rubu soside, tannin and oak extract or pomegranate extract. The invention further relates to a sweetening composition comprising acesulfam or aspartame, sucralose, a stevia compound, saccharin or cyclamate, neohesperidin, and tannin in an amount in the range from 1 mg/l to 400 mg/l. Moreover, the invention relates to a sweetening composition comprising a) 0,1 to 50 g/l of a natural sweet-tasting carbohydrate, b) 40 to 120 g/l of a natural sweet-tasting carbohydrate different from a), and c) 30 to 300 mg/l of rubusoside. And, the invention is about the use of said sweetening compositions for sweetening and preparing beverages.

Description

Sweetening compositions
Description
This is a divisional of Australian patent application No. 2017385786 the entire contents of which, as originally filed, are incorporated herein by reference
The present invention relates to sweetening compositions, their use for the preparation of sweetening syrups and beverages as well as to the preparation of said beverages.
Common soft drinks usually contain significant amounts of natural sugars such as sucrose, glucose, fructose or mixtures thereof. The caloric content of these natural sugars usually is in the range from 3.6 to 3.9 kcal/g. Many attempts have been made to reduce the caloric content of beverages such as soft drinks. In some instances natural sugars have been replaced by steviol glycosides. Some steviol glycosides have a sweetening power which is about 240 to 400 times that of natural sugar sucrose. Steviol glycosides are derived from extracts of the leaves of the stevia plant (Stevia rebaudianaBertoni). The four major steviol glycosides found in the leaves of the stevia plant are stevioside (about 5 to 10 wt-%), rebaudioside A (about 2 to 4 wt-%), rebaudioside C (about 1 to 2 wt-%) and dulcoside A (about 0.5 to 1 wt-%). Further steviol glycosides which are found in the extract of the leaves of the stevia plant, however in rather minute quantities, are rebaudioside B, rebaudioside D and rebaudioside E. The common aglycon of all steviol glycosides is steviol which belongs to the class of diterpenes.
Unfortunately, beverages sweetened with steviol glycosides suffer some drawbacks which for many consumers outway the caloric content of conventional beverages. Steviol glycosides are known to cause a bitter and/or licorice-like aftertaste, in some instances also a metallic aftertaste. In addition, the sweet sensation is retarded to some extent, that is, the sweetening exhibit a so-called lingering. In some cases steviol glycosides are also responsible for a blunt or dry mouthfeel.
In EP 2 519 118 sweetening compositions are disclosed containing a sweetener and at least one sweetness enhancer chosen from terpenes, flavonoids, amino acids, proteins, polyols, other known natural sweeteners, seco-dammarane glycosides, and analogues thereof. Suit able sweetening enhancer are reported to include stevia sweeteners, such as steioside, ste violbioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D,reaudioside F, and dulcoside A.Theat least one sweetness enhancerhas to be presenting theomposi tioninaan amoun tat orbelow the sweetness detection threshold level of the at least one sweetness enhancer, and the at least one sweetener and the at least one sweetness enhancer are different,
InENP 238621n1the use ofrubusoside for masking, reducing or suppressing abitter, sour and/or astringent taste impression of abitter, sour and/or astringent-tasting substance is described. Compositions containing rubusoside shall mask, reduce or suppress in food products and in pharmaceuticals the bitter, sour and/or astringent taste impression of compounds such as steviosides and rebaudioside A.
And, WO 2008/049256 addresses a sweetenedconsumablecomprising a) at least .oo0 % of atleast one sweetener, wherein said sweetener includessucrose,fructose,glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol,mran nitol,sorbitol,inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof,wherein saidatleast onesweetenerorsweetener combination is present inaconcentration abovethe sweetness detectionthresholdinaconcentration ofat least isosweet to 2%sucrose, and b)at least one sweetness enhancer selected from the group consisting of naringin dihydrochalcone, mogroside V, swingle extract, rubusoside, rubus extract, stevioside, and rebaudioside A. Each sweetness enhancer shall be present in a concentration near its sweetness detection threshold. For naringin dihydrochalcone this concentration shall be from2 to 60ppm,for rubusoside from 1.4 ppmto56ppm,forrubus extract from 2ppm to 8oppm, for mogroside Vfrom0.4 ppm to 125ppmfor swingle ex tractfrom2to60ppm,forsteviosidefrom 2 to60 oppm, andfor rebaudiosideA fromto ppm.
Also another attempts havebeen made toovercomethe afore-mentioned shortcomings ofsteil glycoside sweetenerssuchas a bitter and/or licoricelikeaftertaste, abhmtordry mouthfeel and/or asweet aftertaste,
For example, according to WO 2m2/073121 A2 thebitter aftertaste ofsteiol glycosides shall be decreased or eliminated by the reduction or elimination of rebaudioside Cor dulcoside Aor both fromnstevia compositions.However, it has been found that the reduc tion of rebaudioside Cand/or dulcoside Aas such does not guarantee areduction in bitter aftertaste.Moreover,evenwith stevia compositions beingvoidofrebaudiosideCor dulcoside A consumers experience a slow onset and sometimesevenalongerdurationof the sweetness sensation.
In WO2008/147726 it isdescribed thata more sugar-like flavor profile shallheobtained by sweetener compositions comprising at least a) one sweetness enhancer such as urea or thiourea, b) atleast one sweetener comprising acarbohydrate sweetener, anatural high potency sweetener, asynthetic high-potency sweetener or acombination thereof such as rebaudioside compounds, sucralose, aspartame or acesulfame potassium, and c)at least one sweet taste improving composition selected from the group consisting of carbohy drates, polyols, amino acids, or mixtures thereof£
New sweetened beverage formulations which do not exhibit abitter aftertaste shall be ob tained according toEFP 2474 240 A1byuse ofrebaudioside Dand anacidulant comprising at least lactic acid and one or both of tartaric acid and citric acid, and nophosphorieacid.
From WO201/146463 A2it can be derived that the bitterness inan otherwise sweet com position containing steriol glycosides shall be masked by incorporating anincreased amount, relative to naturally occurringcompositions, of rebaudioside D.
EP 2486 8o6Ai discloses alow-calorie orange juice drink which makes use of amixture of 84 wt-% rebaudioside Aand 16wt-% rebaudioside D. Different from alow-calorie orange juice havingbheen sweetened with aconventional stevia extract apleasant taste similar to sucrose, afull mouthfeel, and no bitterness and no aftertaste shall be observed during sen sory evaluation. Asimilar outcome was reported for azero-calorie carbonated beverage.
According to WO2008/112967 Atthe metallic aftertaste experienced with beverages con taining conventional steiol glycosides shall be masked by the presence of anisic acid.
And, in WO2012/109585 A1it is disclosed that attributes such as bitterness, sweet after taste and licorice flavor ofsteiol glycosides may be overcome by sweetening compositions comprising ablend ofrebaudioside A, rebaudioside Band steviol glycosides, in particular when the ratio of rebaudioside Bto total steriol glycosides in the blend ranges from o5% to about 50 %and more preferably from about 5% to about 40 %.
Sucrose being the standard natural sweetener has acharacteristic time and intensity sweet ness profile. Whereas some artificial sweeteners have amore rapid onset of sweetness than sucrose, most artificial sweeteners such as stevia compounds have not only asignificantly slower onset but also exhibit asignificantly longer linger than sucrose. The afore mentioned drawbacks associated with the use of steviol glycosides are still not overcome to a satisfactory extent.lItis therefore desirable to obtain beverages, which contain less or no natural sweeteners, andwhichh avemuch improved sweetness and aroma profile.
Accordingly ,there still is aneed to provide low-calorie beverages which do not exhibit a delayed onset of the sensation of sweetness and which, optionally, also do not suffer from a bitter or licorice-like aftertaste and/or which do not cause ablunt or dry mouthfeel. Hence it has been amajor goal of the present invention toattain atemporal sweetening profil sim ilar or even essentially identical to that of natural sugar,hie. anatural sweetening profile, in particular with respect to both the onset of sweetness and its lingering time.
The problem underlying the present invention has surprisingly been solved by asweetening composition according to afirst embodiment comprising aat least one natural sweet tasting carbohydrate, b) atleast one stevia compound, c) rubusoside and/or at least one rubusoside derivative and/or neohesperidin and/or thaumatine and/or phloretin and/or trilobatin and/or monatin and/or hesperetin and/or atleast oneenzyme-treated steviol glycoside, in particular rubusoside orat least one rubusoside derivative or neohesperidin or at least one enzyme-treated steviol glycoside or any combination thereof, and d)at least one tannin, in particular tannic acid and/or at least one tannieacid derivative ora composition or extract containing tannic acid and/or at least one tannic acid derivative inan amount, based on the at least one tannin, in particular tannic acid and the at least one tannic acid derivative.
With said first embodiment the at least one tannin, in particular tannic acid and/or at least one tannic acid derivative or acomposition or extract containing tannic acid and/or at least one tannic acid derivative, are tobe present inan amount, based on the at least one tannin in particular tanniecacid and the at least one tannic acid derivative, in the range from img/l to 400 mg/l, preferably in the range fromi1nmg/l to 300 mg/l and more preferably in the range from 25to 250 mg/l, if the composition of said firsterbodiment is anaqueous com position, in particular in the form ofabeverage.
Alternatively or simultaneously, said first embodiment of asweetening composition can be characterized in that, based on the total weight of component b), components), in particu lar the rubusoside and/or at least one ruusoside derivative, and component d), in particu lar tannic acid and/or at least one tannic acid derivative, the component b) ispresent in an amount in the range from 45to75 u-%, the components), inparticular the rubusoside and/or at least one rubusoside derivative, is present in anamount in the range from 2to 40 wt-%, and the component d), in particular tannic acid and/or at least one tannic acid deriv ative,is present inanamount in therangefrom to 40 wt%, whereinineachcasethesu components b),c) andd)alwaysaddsuptoowt-%sTheweightrangesareinparticu lar applicable for an alternative embodiment in which the composition of said first embod entrepresentsa drymixture,inparticularinpowder and/orparticulate form.
According to apreferred embodiment the aforementioned alternate forms of the first em bodiment of asweetening composition, based on the total weight of component b), compo nent c), in particular the rubusoside and/or at least onerubusoside deriative, and compo nent d), in particular tanniecacid and/or at least onetannic acidderivative, the component b) is present inan amount in the range from 50to 70wt-%, in particular 55to 65wt%, the component c), in particular the rubusoside and/or at least one rubusoside derivative, is present inan amount in the range from 5to 35 wt-%,in particulario0to 30wt-%, and the component d), in particular tannic acid and/or at least one tannic acid derivative, is present in anaountin the range from5to35wt %,in particularto30wt-%,whereinineach case thesum of componentsb),c)andd)alwaysaddsuptooo0w-%.
The atleast one naturalsweet-tastingcarbohydrateofthefirstembodimentinparticular is sucrose. And, among the at least one stevia compound of the first embodiment those are preferred selected from the group consisting of steiol glycosides, rebaudiosides and mix tures thereof.
Among the compounds of component c)of the first embodiment of the sweetening compo sition of the present inventionrubusosideand/or at least one rubusoside derivativeare preferred, rubusoside being particularly preferred
Tannins in the meaning of the present invention shall comprise polyphenols, in particular so-called plant polyphenols, which exhibit an astringent sensation. It ispresently believed that said astringent sensation is caused by orassociated with abinding reaction of said pol yphenols to proteins. For example, tannic acid coagulates albumen and gelatin. Tannins usuallyhavetwoorthreephenolichydroxylgroupsonthephenyring.Tannins can,nfor example,hbeclassified into pyrogallol type tannins and the catechol type tannins. Tannins can also be classified into so-called hydrolysable tannins, e.g. based on ellagic acid and gal lieacid,andcondensedtannins,e.gbasedoncatecholTanninsof the present mention canbederivedfromanyoftheaforementionedclassifiedgroups.
Suitable tannins encompass for example ellagitannins, such as punicalagin and geranii, and gallotannins which belong to the class of hydrolysable tannins, as well as stilbenoids such as astringin orresvratrol.Ellagitannins usually contain various numbers of hexahy droxydiphenoyl (H HDP) units, as well as galloyl units and/or sanguisorboyl units bound to sugar moiety. Suitable representatives of tannins also comprise epigaloatechin gallate, epicatechin gallate, and phlorotannins.
Tannins can for example be obtained from extracts of oak or ofpomegranates, in particular pomegranate rind extracts.For example, gallic acid is found in gallnuts, sumac, witch hazel, tealeaves,oakbark,
The composition or extract containing at least one tannin, in particular tannic acid and/or at least one tannic acid derivative, can be derived from seeds, bark, cones, husk, and/or heartwoodofoak, pomegranate, chestnut,galnutormimosa,inparticular from oak or pomegranate.
Tannicacid in the meaningofthepresentinventioninparticularcoprisespolygalloylgI coses and polygalloyl quinic acid esters with the number of galloyl moieties per molecule in particular ranging from 2up to12, inparticular3to2e~g. decagalloyl glucose,According ly, tannic acid in the meaning of the present invention can be understood to be, for exam ple, formed of gallic acid molecules and glucose. Tanniecacid will usually hydrolyze into glucose and gallic acid and/or ellagic acid units. In general, with the term tannic acid both an individual compound as well as amixture of two or more compounds is meant.
Enzyme-treated steviol glycosides include those steviol glycosides having been treated with,
The compounds of components) of the first embodiment of the present invention, in par ticular rubusoside or arubusoside derivative or neohesperidin orenzyme-treated steviol glycosides, and even more particular rubusoside, have been found with the compositions of the presentminention to assist in improving its sweetening profile at the onset so that the sweetening sensation is shifted towards the actual consumption of the sweetening composi tion of aproduct containing said sweetening composition of the first embodiment of the present invention. Rubusoside (CAS No: 64849-39-4) can be found in leaves of Rubus suavissimus S. Lee (Chinese sweet leaf).Rubusosides in the meaning of the present inven tion shall also comprise enzymatically-treated rubusosides
With the sweetening compositions according to said first embodiment itis preferred that the at least one natural sweet-tasting carbohydrate, in particular sucrose, is present inan amount in the range from5 to 8og/l, preferably in the range fromi15g/l to 70g/l and more preferably in the range from 25to 55g/. Alternatively or inaddition insaid sweetening compositions of the first embodiment rubusoside and/or at least one rubusoside derivative preferably is present inan amount in the range from 20to 200 mg/, more preferably in the range from 20 mg/I to 150 mg/I and in particular in the range from 30to 125 mg/.
The problem underlying the presentinvention has also been solved by asweetening compo sition, also referred toas second embodiment of asweetening composition of the present invention, comprising a) atleast one natural sweet-tasting carbohydrate, in particular su crose, b) atleast one stevia compound, in particular selected from the group consisting of steriol glycsides, rebaudiosides and mixtures thereof, c) rubusoside and/or at least one rubusoside derivative and/or neohesperidin and/or thaumatine and/or phkoretin and/or trilobatin and/or monatin and/or hesperetin and/or at least oneenzymetreated steiol glycoside, in particular rubusoside or atleast one rubususide derivative or neohesperidin or at least one enzyme-treated steviol glycoside or any combination thereof, d) tanniecacid and/or at least one tannic acid derivative and e) oak extract and/or pomegranate extract.
Among the compounds of components) of the second embodiment of the sweetening com position of the present invention rubusoside and/or at least one rubusoside derivative are preferred, rubusoside being particularly preferred.
In said secondernbodiment of the sweetening composition of the present invention the at least one natural sweet-tasting carbohydrate, in particular sucrose, is preferably present in an amount in the range froms5to 8og/, more preferably in the range from 15 g/l to 70g/l and in particular in the range from 25to 5g/l.Alternatively orin addition in said sweeten ing compositions of the second embodiment rubusoside and/or at least one rubusoside derivative is preferably present inan amount in the range from 20 to200 mg/1, more pref erably in the range from 20 mg/l to 150 mg/I and in particular in the range from 30to 125 mg/I. And, again, alternatively orin addition in said second embodiment of the sweetening composition of the present invention the total amount of tannic acid and/or at least one tannic acid derivative is preferably present inan amount inthe range fromi1mg/l to 400 mg/, more preferably in the range fromio0mg/l to 300 mg/I andin particular in the range fromn25 to250 mg/h.
The problem underlying the present invention has also been soled byaweetening compo sition, also referred toas third embodiment of asweetening composition of the present in vention, comprising a) acesulfamnand/or aspartam, in particularacefmb) sucralose and/or at least one stevia compound, in particular selected from the group consisting of steviol glycosides, rebaudiosides andmrixtures thereof, and/or saccharin and/or cyclamate, c) neohesperidin and/or thaumatine and/or rubusoside and/or at least one rubusoside de rivative and/or phloretin and/or trilobatin and/or monatin and/or hesperetin, d)at least one tannin, in particular tannic acid and/or at least one tannieacid derivative or acomposi tion or extract containing tannic acid and/or at least one tannic acid derivative.
Among the compounds of component c)of the third embodiment of the sweetening compo sition of the present invention neohesperidine and rubusoside are preferred, neohesperi dine beingparticularlypreferred.
In this third embodiment component d),based on the at least one tannin, in particular tan niecacid and the at least one tannic acid derivative, is present inan amount inthe range from img/ito 400 mg/I, preferably in the range from10 mg/i to 300 mg/ and more pref erably in the range from 25to 250 mg/.
Suchasweeteningcompositionaccordingtothethirdembodimentoftheientntionispar ticularly preferred whicbhcomprises a) acesulfam and/or aspartame, in particular acesul fain,b) sucralose or saccharin or atleast one stevia compound in particular selected from the group consisting of steviol glycosides, rebaudiosides and mixtures thereof, c) neohe speridin, and d)at least one tannin, in particular tannic acid and/or at least one tannic acid derivative or acomposition or extract containing tannic acid and/or at least one tannic acid derivative,whereincomponent d), basedontheatleastonetannin,inparticulartannic acid and the at least one tannic acid derivative, is present inan amount in the range fromi1mg/ to 400 mg/l, preferably in the range fromio0mg/l to 300 mg/l and more preferably in the range from 25 to 250 mg/I if the composition ofsaid third embodiments anaqueouscom position, in particular in the formofabeverage.
Alternatively or simultaneously, said third embodiment of asweetening composition can be characterized in that, based on the total weight of component a), inparticular acesulfam, component b), in particular sucralose, component c), in particular neohesperidine, and component d), in particular tanniecacid and/or at least one tannieacid deriative, the com ponent a)ispresent inanamountintherangefrom10to50wtthecomponent b) is pre sent inanamountintherangefrom15to65wi-%thecomponentc)ispresentinan amount in the range fromo00ito 4wt-9%,and the component d) ispresent in anamount in the range fromn5 to50owt-%wherein in each case the sum of components a, b), c) and d) always adds upto10tow%.
According to apreferred embodiment the aforementioned alternate fornisof the third em bodiment of asweetening composition, based on the total weight of component a), in par ticular acesulfam, component b), in particular sucralose, component c), in particular neo hesperidine, and component d), in particular tanniecacid and/or at least one tannic acid derivative, the component a) ispresent inan amount in the range from 15to 45 wt-%,in particular 20to 40wt-%,the component b) ispresent inan amount in the range from 20to wt-%,in particular 30to 45wt-%, the component c)is present inan amount in the range from o 0to 3 wt-%, in particularo,5 to2 wt-%,andthecoponentd)ispresentinan amount in the range from to 40 wt % in particular15to35w%,whereinineachcase the sum of components a),b), c) and d) always adds up to100 w-%,
ParticularlypreferableresultsastoanimprovedsweeteningprofileLe.asweetening pro file coming close toor being even essentially identical to that of natural sugar, that is aso called natural sweetening profle, is obtained with the third embodiment of the sweetening composition of the present invention in which component b) comprises or consists of su cralose, saccharin andceyclamate or, alternatively, in which component b) comprises or consists ofat least one stevia compound, in particular selected from the group consisting of steviol glycosides, rebaudiosides and rixtures thereof,saccharin and ylamate.
In the sweeteningcotmpositions of the third embodiment of the invention, in particular in the form of an aqueous composition, preferablyintheformofaeverage,acesulfamand/or aspartame is preferably present in anamount in the range from 25 to250 mg/I, more pref erably in the range fromSo to 200 mg/ and inparticular inthe range from 75 toi15omg/L Alternatively or inaddition, in said sweetening compositions of the third embodiment of the invention suralose preferably ispresent inan amount in the range from 20to 750 mg/I, more preferably in the range from 40 mg/l to 550 mg/I and in particular in the range from 60to 450 mg/LAnd, alternatively orin addition, insaid sweetening compositions of the third embodiment of theminention, and also in the preferred embodiment of the first and second embodiment neohesperidinpreferablyispresentinanamountintherange fromo0.o1mg/l to20omg/I, more preferably in the range from 0,1 mg/I to 15mg/I and in particularintherangefrom,oto10mg/Alternativelyorinaddition,insaidsweetening compositions of the third embodiment of the invention saccharin preferably is present inan amount in the range from 10 mg/l to 750 mg/, more preferably in the range from 20 mg/ to 500 mg/i and in particular in the range from 30to 400mg/LAnd, alternatively or in addition, insaidsweeteningcompositionsofthethirdembodimentoftheinventioncycla matepreferablyispresentinanamountintherangefrom10 g/lto n oomg/imorepref erably in the range from 50 mg/i to 300 mg/I and in particular in the range from 75to 200 mg/i.And, alternatively or inaddition, in said sweetening compositions of the third embod iment of the invention, and also in the preferred embodiment of the first and second em bodiment, thaumatine preferably is present inan amount in the range fromo0.o1mg/I to 10 mg/i, more preferably in the range fromo0,o5mg/i tos5mg/i and in particular in the range fromo0,1to 2mg/.And, alternatively orin addition, insaid sweetening compositions of the third embodiment of the invention rubusoside and/or at least one rubusoside derivative preferably is present inan amount in the range from 5to 200 mg/,mrore preferably in the range fromio0mg/i to 150 mg/I and in particular in the range from 20to 125 mg/.And, alternatively or inaddition, in said sweetening compositions of the third embodiment of the invention, and also in the preferred embodiment of the first andsecond embodiment, phioretin preferably is present inan amount in the range from 1to 250 mg/ more prefera bly in the range froms5mg/i to 200 mg/ and in particular in the range from 10to 150 mg/L And, alternatively or inaddition, in said sweetening compositions of the third embodiment of the invention, and also in the preferred embodiment of the first and second embodiment, trilobatin preferably is present inan amount in the range from o,1to 250 mg/, more pref erably in the range from 1mg/ito 200 mg/i and in particular in the range froms5toi15o mg/LhAnd, alternatively orin addition, in said sweetening compositions of the third embod iment of the invention, and also in the preferred embodiment of the first and second em bodiment, monatin preferably ispresent in anamount in the range fromo0.o1mg/I to 20 mg/I more preferably in the range from o,1 mg/ito 10mg/I and in particular in the range from 0,05 tos5mg/.And, alternatively or inaddition, insaid sweetening compositions of the third embodiment of the invention hesperetin preferably is present in anamount in the range from 1to 750 mg/i, more preferably in the range from 10 mg/I to500omg/i and in particular in the range from 25to 250 mg/i.
In thesweetening compositions according to the first, second and third embodiment of the present invention the at least one stevia compound preferably is amixture comprising, in particular consisting of, rebaudioside A, rebaudioside Band rebaudioside Dwherein, based on the total weight of rebaudioside A, rebaudioside Band rebaudioside D, rebaudioside Ais present inan amount in the range from 8.oto 99.0 w%,rebaudioside Bis present inan amount in the range from o.1to 1/5wt-%, and rebaudioside Dis present inan amount in the range from 0.9toi185 wt-%.
Moreover, in the sweetening compositions according to the first, second and third embod iment of the present invention the at least onestevia compound preferably is amixture comprising, in particularconsistingof,rebaudiosideA,rebaudiosideBandrebaudiosideD wherein, based on the total weight of rebaudioside A, rebaudioside Band rebaudioside D, rebaudioside Ais present inan amount in the range from 85-0to 95.0 wt-%, rebaudioside B is present inan amount in the range from0.2to.2 wt-%,and rebaudioside Dis present in an amount in the range from4.8to138wt-%
Furthermore, in the sweetening compositions according to the first, second and third em bodiment of the present invention rebaudioside Ais present inan amount in the range from 86.o to94.3 wt-%,rebaudioside Bis present inan amount in the range from0-3 to 0.9 wt-%, and rebaudioside Dis present inan amount in the range from 5.4 to 131wt-%, in each case based on the total weight of rebaudioside A, rebaudioside Band rebaudioside D.
In aparticular preferred version ofthe sweetening compositions according to the first, sec ond and third embodiment of the present invention rebaudioside Ais present inan amount intherange from90.5to 94.0wt-%,rebaudiosideB is presentinamountintherange from 0.2toto0wt-% and rebaudiosideDispresentinamountintherangefrom5.8to8.5wt-%, basedonthetotalweightofrebaudiosideA,rebaudiosideBandrebaudiosideD, or
rebaudioside Ais present inan amount in the range from 909to 944wt-%, rebaudioside B is present in amount in the range from0o,2to 05wt-% and rebaudioside Dis present in amount in the range from 5.4to 86wt-%, in each ease based on the total weight of rebau dioside A, rebaudiosideBand rebaudioside D
Steviolglycosidessuchasrebaudioside A, rebaudiosideB,rebaudiosideD,rebaudiosideC, rebaudiosideErebaudiosideFstevioside, dulcoside, rubusosideandsteviolbiosid canbe detected and determined according to HPLC-UV as specified in JECFA (2010) Steviol Gly cosides, FAO JECFA Monographio, FAO, Rome.
The problem underlying the present invention has also been solved by asweetening compo sition, also referred toas fourth embodiment ofa sweetening composition of the present invention, comprising a)0,1 to 50g/l of anatural sweet-tasting carbohydrate, in particular selected from the group consisting of natural sweet-tasting monosaccharides, b) 40to 120 g/l of anatural sweet-tasting carbohydrate different from a),in particular selected from the group consisting of natural sweet-tasting disaccharides, and c) 30to 300 mg/l rubusoside and/or at least one rubusoside derivatie and/oro0.o1mg/I to 20mg/, preferably in the rangefrom,1mg/ to15 mg/ and morepreferablyintherangefrom1,0to1mg/,neo hesperidin, oro0.01mg/ to1omg/i, preferably in the range fromo0,o5mg/l to 5mg/I and more preferably in the range from 0,1 to 2mg/I, thaumnatine ori1to 250 mg/, preferably in the range froms5mg/i to 200 mg/ and more preferably in the range from1toto150 mg/, phioretin or0o,1to 250 mg/i, preferably in the range fromi1mg/I to 200mrg/i and more preferably in the range from 5 to 150 mg/i, trilobatin or0o,01 mg/i to 20mg/, preferably in the range from og mg/i toi1omg/ andmorepreferably inthe rangefrom 0,05 to 5mg/i, monatin or 1to 750 mg/i, preferably in the range from 10 mg/I toSoo mg/ and more pref erably in the range from 25to 250 mg/, hesperetin or atleast oneenzyme-treated steviol glycoside or any mixture thereof, in particular rubusoside and/or at least one rubusoside derivative and/or neohesperidin and/or at least one enzyme-treated steviol glycoside.
Among the compounds of components) of the fourth embodiment of the sweetening com position of the present invention rubusoside and/or at least one rubusoside derivative are preferred, rubusoside being particularly preferred.
Said versions of the fourth embodiment of the present invention are particularly preferred which comprise a)o,5 to 30g/l of anatural sweet-tasting carbohydrate selected from the group consisting of natural sweet-tasting monosaccharides, b) 70to110g/l of anatural sweet-asting carbohydrate selected from the group consisting of natural sweet-asting di saccharides, and c) 40to220 mg/ rubusoside and/or at least one rubusoside derivative or o,1 mg/i to 15mg/I and preferably 1,0to10omg/I neohesperidin, or,o5mg/i tos5mg/i and preferably0,to 2mg/ithaumatineors5mg/i to 200 mg/i and preferablyio0to 150 mg/I phloretin ori1mg/I to 200 mg/ and preferably 5to 150 mg/i trilobatin or0o,1mg/i to 10 mg/iand preferablyo0,5tos5mg/i monatin or 10mg/l to500omg/ and preferably 25 to 250 mg/ihesperetin,
In the sweetening compositions of the first to fourth embodiment of the present invention the at least one natural sweet-tasting carbohydrate preferably is selected from the group consisting of anatural sweet-tasting monosaccharide, anatural sweet-tasting disaccharide, a sweet-tasting sugar alcoholanda mixture thereof. Whilesaidthesweet-tasting natural monosaccharide preferably is selected from the group consisting of fructose. glucose, man nose, rhamnose, xylose, tagatose, galactose, and mixtures thereof, said sweet-tasting natu ral disaccharide is preferably selected from the group consisting of sucrose, lactose, maltose and mixtures thereof.,Moreover, said sweet-asting sugar alcohol preferably is selected from the group consisting of erythritol, glycerol lactitoL maltitol mnannitol, sorbitol, xylitol, galactitol and mixtures thereof.
With the sweetening compositions of the first to fourth embodiment of the presentiven tion it isparticularly preferred to make use of surose as the sweet-tasting natural disaccha ride.
The sweetening compositions of the first to fourth embodiment of the present invention can furthercompriseatleastoneflavoringingredientselectedfrothegroupconsisting of ga langal,cocoa, cinnamon,lemon,lemonjuice concentrate, cocaleaf,orange,orangeoil,corn mint, pine, cardamom,mrace, clove, lime, lime oil, nutmeg, nutmeg oil, mustard seeds, mustard seed oil caramel rosemary pepper, honey, ginger, vanila, licorice, licorice ex tract, cola nut and cola nut extract or mixtures thereof.
In aparticularly preferred embodiment the sweetening compositions of the first to fourth embodiment of the present invention further comprise taurine and/or caffeine. According ly, the sweetening compositions ofthersttofourthembodimentofthepresentinvention canhbeused for sweetening beverages, in particular soft drinks or energy drinks.
Interestingly, the sweeteningcompositionsof the present inventionarealsosuitedtopre pare precursor compositions in the form of asyrup which can be easily stored and trans portedandcanbeusedonderandforthepreparationofinparticularcarbonated beverag es.
The problem underlying the present invention has also been solved byaeverage compris ing asw eetening composition according to any of the first to fourth embodiment of the pre sent invention. Here, the sweetening composition according toany of the first to fourth embodiments of the present invention can already as such represent an aqueous composi tion, in particularabeverage. Alternatively, said sweetening composition according to any of the first to fourth embodiments of the present intention, without added water present can also represent adry mixture, in particular in powder and/or particulate form. However, even if the sweetening composition according to any of the first to fourth embodiments of the present invention represent aqueous compositions stillfurther ingredients such asfla vors or thickening agents may be added to form, for example, acommercial beverage.
Suitable beverages according to preferred embodiments are characterized in that rebaudi oside A, Band Din combination are present in the beverage in aconcentration in the range fromo.01 toi14og/, preferably from 005 to :75 g/l and more preferably from0o. to o.6 g/l (determined at ambient temperature andi1bar)
Alsothosebeverages accordingtothepresentiventionarepreferredinwhich thesweet tasting natural carbohydrates and the sweet-tasting sugar alcohols are present in combina tion in the beverage in aconcentration not above 40g/lgpreferably in the range from 5g/1 to 35g/l and more preferably in the range fromi10g/l to 25g/(determined at ambient temperature and ibar). Ambient temperature in the meaning of the present invention shall mean room temperature,i..a temperature in the range from 20°Cto 25C
The beverages of the present invention cornprise, in particular carbonated, soft drinks and energy drinks. Suitable soft drinks also include cola-flavored soft drinks, wherein cola flavored soft drinks also encompass cola-flavored-type soft drinks. Also these beverages, when being sweetened with the sweetening composition in accordance with the present invention, do not or doessentially not exhibit aslow onset of the sensation of sweetness but provide arather harmonic sweetening profile and do not or doessentially not have abitter or licorice-like aftertaste.
It is another benefit of sweetening compositions of the first to fourth embodiment of the present invention that beverages can be obtained which, if atall, contain natural sugars such as sweet-asting carbohydrates and/or sweet-tasting sugar alcohols in avery reduced amount.
The sweetening compositions of the first to fourth embodiment of present invention can also comprise, for exampleawhen used with energy drinks, further ingredients such as sodi um citrate, glucoronolactone, inositol, at least one vitamin, e.g. niacin, pantothenic acid, vitaminB86, vitamin B12, riboflavin, caustic caramel, caustic sulfite caramel, ammonia car amel, sulfite ammonia caramel or ascorbic acid or mixtures thereof.
The sweetening composition of the present invention can be used for sweetening beverages, in particular soft drinks or energy drinks. The beneficial effects coming along with the use of the sweetening composition of the present invention can in particular also be accom plished with carbonated beverages.
The problem of the present invention has also been solved by amrethod comprising the steps of a)providing asweetening composition according to the first to fourth embodiment of the present invention, b) providing water and c)mrixing components provided under a) and b). The process of the present invention particularly further cormprises the step (step d)) of carbonating the beverage.
According to anotherernbodiment, the processof the present invention can further com prise the step of adding at least one thickening agent, at least one sweet-tasting natural car bohydrate, at least one sweet-tasting sugar alcohol, at least one organic acid and/or at least one flavoring ingredient to the sweetening composition according to the first to fourth em bodiment of the present invention orto amixture comprising water and one of said sweet ening compositions of the present invention. The aforementioned components may also be added to water prior to mixing with any ofsaid sweetening compositions of the present invention.Here, the definitions provided above for thickening agent, sweet-tasting natural carbohydrate, sweettasting sugar alcohol, organic acid and flavoring ingredient are appli cable as well both in terms of general information and preferred embodiments.
Furthermore, it isalso possible that the sweet-tasting natural carbohydrates and/or at least one sweet-tasting sugar alcohol are added to the mixture comprising water and one of the first to fourth embodiment of the sweetening compositions of the present invention prior to and/or after the carbonating step, preferably prior to the carbonating step.
The first to fourth embodiments of the sweetening compositions of the present invention as well as the beverages of the present invention, e~g. soft drinks or energy drinks, in one em bodiment can also comprise common additives such as amino acids, coloring agents,hbulk ing agents, modified starches, texturizers, preservatives, antioxidants, emulsifiers, stabi lizers, gelling agents or arbitrary mixtures thereof.
With the present invention it has been srprisingly found that sweetening compositions are accessible which do not exhibit aslow onset in the sweetening sensation. As anadditional effect itis also possible to arrive at such sweetening compositions which do not have abit ter aftertaste and/or which also do not have ametallic aftertasteMoreover, it has surpris ingly been found that with the sweetening compositions of the present invention an aroma or sweetening profile can be accomplished which resembles that of beverages having been sweetened with natural sugars, even with carbonated beverages. Furthermore, it has sur prisingly been found that with at least one tannin, in particular tannic acid and/or tannic acid derivatives, being present in the compositions of the present invention the long-lasting sweetening sensations of artificial sweeteners as, for example, stevia compounds can be shortened furnishing anatural or anessential natural sweetening sensation, that is asweet ening profile regularly caused by known high caloric sugars.
It is, thus, possible with the sweetening composition of the present invention to prepare hexerages, in particular carbonated beverages, such as soft drinks and energy drinks which thoughhaingasignificanty reduced calorie content exhibit an improved sweetness and aroma profile andwhicbhin apreferred embodiment also do not differ significantly in their t astefro mconmention albeverages having beenmsweetened with natural sugars and/or artifi cial sweeteners. This also includes that a sweetened sensation is perceived bythecnsue already at theviery beginning. In addition, with the sweetening composition of the present invention beverages can be obtained whibdo not have an insipid or blunt taste or mouth feel.
In the meaning of the present invention artificial sweeteners shall comprise all sweeteners different from natural sweeteners such as natural monosaccharide anddisaccharide seet eners, e~g. glucose and sucrose.
The beverages of the present invention comprise,in particular carbonated, soft drinks and energydrinks.Suitablesoftdrinksalsoinclude cola-flavored softdrinks, whereincola flavored soft drinks also encompass cola-flavored-type soft drinks. Also these beverages when being sweetened with the sweetening composition in accordance with the present invention, do not or doessentially not exhibit aslow onset of the sensation of sweetness but provide rather harmonic sweetening profileand do not or do essentiallynot haveabiter orlicorice-like aftertaste.
Thatis,withthepresentinvention,inparticularwiththecombineduse ofrubusoside and/or at least one rubusoside derivative and/or neohesperidin and/or thaumatine and/or phloretin and/or trilobatin and/or monatin and/or hesperetin and/or at least one enzyrne treated steviol glycoside, in particular rubusoside and/or at least one rubusoside derivative, and at least one tannin, in particular tannic acid and/or atanniacid derivative, beverages are accessible which though having been sweetened or co-sweetened with artificial sweet eners such as stevia compounds exhibit atemporal sweetness profile as toonset timerdura tion,hie. linger, and, if need be, intensity of sweetness being rather similar to that of su crose. Accordingly, the present invention not only allows shifting the slow onset of, for ex ample, stevia compounds towards that ofsucrose,hie. thereby exhibiting amore rapid on set, but also aids in significantly reducing the lingering effect.
Althoughmodificationsandchangesmaybesuggestedbythoseskilledinthe art, it is the intention of the applicant to embody within the patent warranted hereon all changes and modifications as reasonably and probably come within the scope of this contribution to the art.The features of the presentminention which are believed tobe novel are set forth inde tailintheappendedclaims.Thefeaturesdisclosedinthedescriptionandin theclaims could beessential alone or in every cobinationfortherealizationof the invention inits different1embodiments.

Claims (27)

Claims
1. Asweetening composition comprising a) at least one naturalswee-asting carbohydrate, in particular sucrose, b) at least one stedacompoundinparticular selected from the group consist ing of steriol glcosidesrehudiosides and mixtures thereof, c) rubusoside and/or at least one rubusoside derivative and/or neohesperidin and/or thaumatine and/or phloretin and/or trilobatin and/or monatin and/or hesperetin and/or at least onen ezme-treated steiol glycoside. in particular rubusoside orat least one rubusoside derivativeorneohesperidin or atleast one enzyme-treated steriol glycoside or any combination thereof, and d) atleast onetannin, particular annicacidand/orat leastonetannicacid derivative or a composition or extract containingtannic acidand/or at least one tannic acid derivative wherein components), in particular tanic acidand/or atleastonetannic acid derivativeis present inan amount, based on the at least one tannin, in paiulartanicacidand the atleast one tanniacidderivative, in therange from 1mg/Ito 400 mg/lpreferably in the range from 10 mg/to 300 mg/ and morepreferabyin thrange from 25to 250 mg/, and/r whereinbasedonthetotalweightofcomponentb),componentc),npar ticularrubusosideand/oratleastonerubuosidederivativeandcomponent d),in particular tannic acid and/or at least one tannic acid derivatiethe component b)spesent inanamount intherange from 45to 75wt-%,the component c),in particular the rubusoside and/or at least one rubusoside derivativeis present in anamount in the range from 2to 40wt-%, and the component d), inparticular tanniecacid and/or at least one tannic acid deriv ative, is present in anamount in the rangfrom 2to 40 w-%,wherein in each case the sum ofcomponents b)c) and d) always adds upto 100 wt-%.
2. The sweetening composition according to claim 1, wherein the at leastonenatural seet-tasting cabohdrate, in particular surose, is present in an amount inthrange fromto 8g/, preferably in the range from 15g/lto 70 g/l and more preferably in the range from 25tos55g/landu/or wherein rubusosideand/oratleastonerubusosidederivativeis/arepresentinan amount in the range from 20to 200 mg/i, preferably in the range from 20 mg/i to 150 mg/ and more preferably in the range from 30to 125 mg/I.
3. Asweeteningcomposition, in particular accordingtclaimor2,comprising a) at least one natural sweet-tasting carbohydrate, in particular sucrose, b) atleast onestevia compound, inparticularselectedfromthegroupconsist ingofsteviolglycosides,rebaudiosidesandmixturesthereof, c ruusoside and/or at least one rubusoside derivative and/or neohesperidin and/orthaumatineand/orphoretin and/ortrilobatinand/ormonatin and/or hesperetin and/or at least oneenzyme-treated steiol glycoside, in particular rubusoside or atleast one rubusoside derivative or neohesperidin or at least one enzyme-treated steviol glycoside or any combination thereof, d) at least one tannin, in particular tannic acid and/or at least one tannic acid derivative, and e) oak extract and/or pomegranate extract, in particular wherein component d), in particular tannic acid and/or at least one tannic acid derivative, is present in thearnount in the range from mg/i to 400 mg/I, preferably in the range from 10 mg/ito 300 mg/l and more preferably in the range from 25to 250 mg/.
4. The sweetening composition accordingtoanyofthepreceding claims, wherein, based on the total weight of component b), component c), in particular rubusoside and/or at least one rubusoside derivative, and component d), in particular tannic ac id and/or at least one tannic acid derivative, the component b) ispresent inan amount in the range from 50to 70wt-%, in particulars55to 65 wt%, the component c), in particular rubusoside and/or at least one rubusoside derivative, is present in an amount in the range from 5to 35wt%,in particular 10 to30 wt-%, and the component d), in particular tannic acid and/or at least one tanni acid derivative, is presentminan amount in the range from 5to 35wt-%, in particular 10to30 wt%, wherein in each case the sum of components b), c) and d) always adds up to100 wt
5. A sweetening composition comprising a) acesulfam and/or aspartame, b) sucraloseand/oratleastone seiacompound,inparticur selected from the group consisting of steviol glycosides, rebaudiosides and mixtures there of, and/or saccharin and/orcyclamate, c) neohesperidin and/or thaumatine and/or rubusoside and/or at least one rubusosidederivativeand/orphoretinand/ortrilobatin and/or monatin and/orhesperetin, d) at least one tannin, in particular tannic acid and/or at least one tannic acid derivatveor acomposition or extract containing tannic acid and/or at least one tannic acid derivative whereincomponentd),inparticulartannicacidand/oratleastone tannie acid derivative, is present in anamount, based on the at least one tannin, in particular tannic acid and the at least one tannic acid derivatives in the range fromi1mg/1lto 400 mg/, preferably in the range from 10 mg/i to 300 mg/ andmorepreferablyintherangefrom25to250 mg/, and/or wherein, based on the total weight of component a), in particular acesulfamn, componentb),inparticularsucralose,componentc),inparticularneohe speridine, and component d), in particular tannic acid and/or at least one tannic acid derivative, the component a) ispresent inan amount in the range from 10to50owt-%,the component b) ispresent inan amount in the range from 15to 65wt-%, the component c)is present inan amount in the range fromo0,1to 4wta%, and the component d) ispresent in anamount in the range from 5to50owt-%, wherein in each case the sum of components a, b), c) and d)alwaysaddsuptooowt%.
6. The sweeteningcompositionaccordingtclaim5,wherein, based on the total weight of component a), in particular acesulfam, component b), in particular sucralose, component c), in particular neophesperidine, and component d), in particular tannic acid and/or at least onetannic acid derivative, thecorpo nent a) ispresent inan amount in the range from 15to 45 wt%, inparticular 20to 40 wt %,the component b)is present inan amount in the range from 20to55 wt-%, in particular 30to 45wt-%,the component c)is present in anamount in the range from0o,2to 3wta%, inparticularo0,5to 2wte%, and the component d) ispresent in an amount in the range from 10to 40 wta%,in particulari15to 35wt-%, wherein in eachcease the sum of components a), b), c) and d) always adds up tooo0wte%.
7. Thesxmeetening composition accoring to claim 5or 6, wherein component b) comprises or consists of sucralose, saccharin andcyclamate or where in component b) comprises or consists of atleast one stevia compound, in particular selected from the group consisting of steviol glycosides, rebaudiosides and mixtures thereof, saccharin and cyclamate.
8. Thesweetening compositionaccordingtoanoneoftheprecedingclaims,wherein acesulfam and/or aspartame is present inan amount in the range from 25to 250 mg/, preferably in the rangefrom50to200mg/andmorepreferablyin therange from75to150mg/Iand/orwherein sucraloseispresentinanamountintherangefrom20to 750 mg/,preferably in the rangefro 40 mg/to550mg/andmorepreferablyin therangefrom60to 450 mg/i, and/or wherein neohesperidin is presentinanamountintherangefrom 1mg/l to 20 mg/,pref erably intherangefrom,1mg/ito15mg/andmorepreferablyintherangefrom 1,0 to 10 mg/i, and/or wherein saccharinispresentinanamountintherangefrom10mg/to750mg/, preferably in the range fromn20 mg/ito 500 mg/ and more preferably in the range from 30to 400 mg/, and/or wherein cylamate is present inan amount in the range from 10 mg/i to 500 mg/preferably in the range from 50 mg/i to 300 mg/ and more preferably in the range from 75 to 200 mg/, and/or wherein
thaumatine is present inan amount in the range fromo,01 mg/ to 10mg/, prefer ably in the range from o,os mg/i tos5mg/l and more preferably in the range from 0,1 to 2mg/, and/or wherein rubusoside and/or at least one rubusoside derivative is/are present in anamount in the range from 5to 200 mg/i, preferably in the range fromio0mg/i to 150 mg/ and more preferably in the range from 20 to125 mg/i, and/or wherein phioretin is present inan amount in the range from ito 250 mg/, preferably in the range froms5mg/I to 200 mg/I andmrore preferably in the range from10otoi15o mg/i, and/or wherein trilobatin is present inan amount in the range fromo0,1to 250 mg/, preferably in therangefrom1mg/Ito200mg/Iandmorepreferablyintherangefrom5to15o mg/i, and/or wherein monatin is present in anamount in the range from o.01mg/ to 20mg/ preferably in the range from on mg/I toio0mgIand more preferably in the range from,05 to 5 mg/I,anod/or wherein hesperetin is present inan amount in the range from 1tio750 mg/, prefera bly in the range fromio0mg/i to500omg/1and more preferably in the range from 25to 250 mg/i.
9. Thesweeteningcompositionaccordingtoanyoftbeprecedingclaims,wherein the at least one stevia compound is amixture comprising, in particular consisting of, rebaudioside A, rebaudioside Band rebaudioside Dwherein, based on the total weight of rebaudioside A, rebaudioside Band rebaudioside D, rebaudioside Ais pre sentinan amountintherange from 8.oto 99wt-%,inparticularintherange from 85.oto 95.0 wt-% and more preferably in the range from 86.o to 94-3wt-%, rebaudioside Bis present inan amount in the range from o.1to 1.5 wt-%, in particu larintherangefrom0.2to1.2wt-%andmorepreferablyintherangefrom0.3 to 0.9wt-%,andrebaudiosideDispresentinanamountintherangefrom0.9 to 18.5 wt-%, in particular inthe rangefrom4.8to138wtorintherangefrom.to 13.1 wt-%.
1o. The sweetening composition according to any of claimsiato 9,wherein, basedonthetotalweightofrebaudiosideA,rebaudiosideB and rebaudiosideD, rebaudioside Ais present inan amount in the range from 90-5to 94.0 wt%, rebaudioside Bis present in amount in the range from 0.2 to1to0wt-% and rebaudiosideDispresentinamountintherangefrom5.8to8.5wt-%; or wherein, based on the total weight of rebaudioside A, rebaudioside Band rebaudi oside D, rebaudioside Ais present in anamount in the range from 90.9 to 94.4wt-%, rebaudioside Bis present in amount in the range from0o.2to o.5wt-% and rebaudioside Dis present in amount in the range froms.4 to 8.6wt%
11. A sweetening composition comprising a) 0,1to50g/lofanatural sweetastingcarbohydrate,inparticularselected fromthegroupconsistingofnaturalsweet-tastingmonosaccharides, b) 4 to g/ of a natural wet-tasting carbohydrate different froma in particular selected from thegroup consistingofnaturalsweet-tastingdisac c) 30 to 300 mg/ of rubusoside and/or at least one rubusoside derivative or o.01 mg/ito 20mg/i neohesperidin or o.01mg/i to 10mg/i thaumatine or ito 250 mg/i phoretin or trilobatin oro0,O1mg/i to 20mg/ monatin or 1 to 750 mg/ hesperetin orat least oneenzyme-treated steviol glycoside or any mixture thereof, in particular rubusoside and/or at least one rubusoside derivative and/or neohesperidin and/or at least one enzyme-treated steviol glycoside.
12. The sweetening composition ofclaim 11 comprising charidesean a) 0,5 to 30g/l of anatural sweet-tasting carbohydrate selected from the group consisting of natural sweet-tasting monosaccharides, b) 70 to 110 g/l of anatural seet-tasting carbohydrate selected from the group consisting of natural sweet-tasting disaccharides, and c) 40 to 220 mg/ rubusoside and/or at least one rubusoside derivative or 0,1 mg/i to 15mg/I and preferably 1,0to 10mg/ neohesperidin, or0,05 mg/i to 5mg/i and preferably0o,1to 2mg/ithaumatine ors5mg/i to 200 mg/iand preferably 10toi15omg/i phloretin or 1mg/I to 200 mg/and pref erably 5toi15omg/i trilobatin oro0,1mg/i to iomg/ and preferably0,05to 5 mg/I monatin or 10mg/Itosoo0mg/l and preferably 25to 250 mg/ihes peretin.
13. The sweetening composition according to any ofthe preceding claims, wherein the at least one natural sweet-tasting carbohydrate isselected from the group con sisting of anatural sweet-tasting monosaccharide, anatural sweet-tasting disaccha ride, asweet-tasting sugar alcohol and amixture thereof.
14. The sweetening composition according to claim 13, wherein the sweet-tasting naturalmronosaccharide is selected from the group consisting of fructose, glucose, mannose, rhamnose, xylose, tagatose, galactose, and mixtures thereof, and/or whereinthesweet-tastingnaturaldisaccharideisselectedfromthegroupconsisting of sucrose, lactose, maltose and mixtures thereof, and/or wherein the sweet-tasting sugar alcohol is selected from the group consisting of erythritol, glycerol, lactitol, maltitomannitolsorbitolxylitol,gaiactitland mixtures thereof, and/or wherein the sweet-tasting natural disaccharide is sucrose.
15. Thesweeteningcomposition accordingto any of the precedingclaims further com prising at leastonelavoringingredientselectedfromthegroupconsistingofgalangal,co coa,ceinnamon lemon, lemon juice concentrate, coca leaf, orange, orange oil, corn mint, pine, cardamom, mace,celove, lime, lime oil, nutmeg, nutmeg oil, mustard seeds, mustard seed oil, caramel, rosemary, pepper, honey, ginger, vanilla licorice, licorice extract, cola nut and cola nut extract or mixtures thereof, and/or further comprisingtaurine and/or caffeine.
16. Thesweeteningcompositionaccordingtoanyoftheprecedingclaims,wherein said composition is a dry mixture, in particularinpowderand/orparticulateform.
17. Thesweeteningcompositionaccordingtoanyofclaims1to15furthercomprising water.
18. Use of the sweetening composition of any of the preceding claims for sweetening non-carbonated or carbonated beverages, in particular soft drinks or energy drinks, or asnon-carbonated or carbonated beverages, in particular soft drinks or energy drinks
19. Use of the sweetening composition of any of claimsito 17for preparing asyrup as a precursor in the preparation of an, in particular carbonated, beverage, in particular a soft drink or anenergy drink.
20. Use of the sweetening composition of any of claims 1tor17for preparing an, in par ticular carbonated, beverage.
21, Beverage, in particular carbonated beverage, comprising or consist ing of the sweet ening composition according to any of claims 1to 17,
22. Beverage according to claim 21, wherein rebaudiosideA B and Din combination are present in the beverage in aconcentra tion in the range fromo0.o1toi1.og/ preferably from 0.05 to 0.75 g/l and more preferably fromo.to06g/l, and/or wherein the sweet-tasting natural carbohydrat es and the sweet-tasting sugar alco hols are present in combination in thebheverage in aconcentration not above 40g/, preferably in the range from 5g/l to 35g/l and more preferably in the range from 1o g/lto 25gl m
23. Beverage according toclaim 21or 22characterized inthat it is asoft drink, in par ticular acola-flavored or cola-flavored-type soft drink, or anenergy drink.
24. Process for preparingabheverage according to any of claims 21to 23comprising the steps of a) providing a sweeteningcomposition according toanyofclaims 1 to 17,
b) providingwaterand c) mixing components providedundera)andb).
25. Processaccordingtoclaim24furthercomprisingthestep(stepd))ofcarbonating thebeverage.
26. Process according claim 24 or 25 furthercomprisingthestepofaddingatleast one thickening agent, at least one sweet-tasting natural carbohydrate, at least one sw eet-tasting sugar alcohol, at least one organic acid and/or at least one flavoring ingredient to the sweetening composition prior to mixing with water or to amixture comprising water and the sweetening composition and/or to water prior to mixing with the sweetening composition, and/orwherein the sweet-tasting natural carbohydrates and/or at least one sweet-tasting sugar al cohol, are added to the mixture comprising water and the sweetening composition prior toand/orafterthecarbonatingstep.
27. Use ofa combinationcomprisingi)rubusosideand/oratleastonerbusosidede rivative and/or neohesperidin and/or thaumatine and/or phloretin and/or trilo batin and/or monatin and/or hesperetin and/or at least one enzyrnetreated steviol glycoside,inparticularrubusosideoratleastonerubusosidederivativeorneohe speridin orat least one enzyme-treated steviol glycoside or any combination thereof, and ii) at least one tannin, in particular tanniecacid and/or at least one tannic acid dern atixe or acompositionourextract containing tannicacid and,/or at least one tannic acid derivative,for shortening, in paticular with beverages, the lingering sweet ness of artificial sweeteners, in particular of stevia compounds, and for shifting the Onset of the ternporal sweetness sensation of said artificial sweetener towards thatofnaturalsugars,inparticulartothatofsucrose.
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