AU643557B2 - Novel beverage compositions comprising a dipeptide sweetener, saccharin salt and hydrocolloidal polysaccharide - Google Patents

Description

643 5, 5 0001 Regultion 3.2

AUSTRALIA

Patents Act 1990 COMPLETE SPECIFICATION FOR A STANDARD PATENT

ORIGINAL

Name of Applicant: PEPSICO, INC.

Actual Inventor(s): Tawfik SHARKASI and Margaret J. HAVEKOITE S. S S S 0@ 0@ S 5 455 SS S S

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*5 S *5 Address for service Invention Title: in Australia: CARTER SMITH BEADLE Qantas House 2 Railway Parade Camberwell Victoria 3124 Australia Attorney Code SA NOVEL BEVERAGE COMPOSITIONS COMPRISING A DI1PEPTIDE SWEETIENER, SACCHARIN SALT AND H[YDROCOLLOHDAL POLYSACCHARIDE

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S. S The following statement is a full description of this invention, including the best method of performing it known to us: Our Ref.- #8477 MW:WB 08-8pep

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SS 55 S S S S 1- Id- 1 The present invention relates to novel beverage compositions and is particularly suitable for preparing beverages of the dietetic type with improved mouthfeel and sweetness qualities. The beverages of the present invention involve compositions composed of at least one food-acceptable hydrocolloidal polysaccharide, a saccharin salt, and\an aspartyl phenylalanine methyl ester sweetener.

It is very desirable, for obvious reasons, for beverages to have good mouthfeel characteristics. The presence of different concentrations of suspended and dissolved substances, such as sugars, will often significantly affect mouthfeel. The deletion of sugars in a dietetic beverage where an artificial sweetener is used, .consequently leaves a great deal to be desired. It is well known that included principally among the adverse properties of dietetic beverages are a lack of texture and mouthfeel sufficiently similar to that of sugar sweetened beverages. Despite numerous attempts to eliminate the concomitant aftertaste of dietetic beverages, the art has achieved only limited success in attempting to closely approximate the taste, mouthfeel, and texture characteristics of sugar-sweetened beverages.

25 The beverage composition of the present invention includes a dipeptide sweetener. Aspartyl phenylalanine methyl ester sweeteners are examples of these dipeptide sweeteners which are disclosed in U.S. Patent No. 3,475,403 and are represented by the following structural formula: ***0S HNCHCONHHOO (lower alkyl) 2 SH2 X 00

COOH

A

-2wherein X is selected from the group of radicals consisting of: CH2--/ OR and

(CH

2 m(lower alkyl) *9 0

S

0

S

i S.

R being a member of the group consisting of hydrogen and a lower alkyl radical, m an integer selected from the group consisting of 0 and 2 and n a positive integer less than three.

The most widely-known dipeptide base sweetener is a-L-Aspartyl-L-phenylalanine methyl ester (hereinafter referred to as Aspartame). Aspartame has sweetness of good quality and a degree of sweetness about 200 cimes the sweetness of sucrose. The use of aspartame as a diet sweetener is very widespread.

Unfortunately, however, the aforesaid dipeptide sweeteners have been found to be relatively unstable compounds. For example, aspartyl phenylalanine methyl 25 ester undergoes decomposition or change relatively readily under certain conditions to form a diketopiperazine, causing a significant diminution in sweetening power. When aspartyl phenylalanine methyl ester is admixed with water, it does not dissolve readily but tends to lump, said lumps 30 dissolving with some difficulty. The foregoing considerations have presented substantial problems in preparing the said dipeptide sweeteners in a form such that advantage can be effectively taken of their high sweetening properties while, at the same time, avoiding as much as it is reasonably possible the problems inherent in the

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5 S S njl/spec/7842.spe -3- 1 solubility and instability characteristics of said dipeptides.

Saccharin is An ingredient commonly employed as a sugar substitute but offers the drawback of having an objectionable bitter, metallic aftertaste. The incidence of off-taste due to saccharin has been reported to be a function of the concentration of the compound. It has further been reported that everyone can be expected to obtain an off-taste from saccharin at some concentration.

Combinations of saccharin with such ingredients as pectin or sorbitol, maltose, dextrose, etc. have been tried in hopes of eliminating the aftertaste. Combinations of saccharin and salts of cyclamates have been used as well but none of the aforementioned combinations have achieved the desired result.

Although on a weight for weight basis saccharin at its.

threshold level of sweetness is about 700 times as sweet as sucrose, at normal use levels it is only 200 to 400 times as sweet as sucrose. The sweetness of saccharin relative to sucrose decreases as the concentration of saccharin S increases. In order to obtain a given increase in sweetness level with saccharin, it is consequently

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necessary to employ a proportionately greater concentration of saccharin. This increased level of saccharin in turn *25 causes a greater perception of objectionable aftertaste.

Hydrocolloidal polysaccharides, as employed herein, is a term which includes natural gums, modified or synthetic gums and synthetic ethers of polysaccharides.

Gums are high polymer carbohydrates that are insoluble in alcohol and other organic solvents, but generally 30 Ssoluble or dispersible in water. Natural gums are Shydrophilic polysaccharides composed of monosaccharide units joined by glycosidic bonds. They occur, for example, in various trees and shrubs in tropical areas, in seaweed, or a phycocolloids (algae). Their chief use is as 3> njl/spec/7842.spe protective colloids and emulsifying agents in food products 1 and pharmaceuticals.

U.S. Patent tNos. 2,761,783; 2,876,107; 3,061,445; 3,294,544; 3,413,125; 3,476,571; 3,987,211 and 4,228,198 disclose types of beverages which include in their composition saccharin and a gum. None of the aforementioned patents, however, suggest the use of an aspartyl phenylalanine methyl ester sweetener in the described compositions.

U.S. Patent Nos. 3,695,898; 3,780,189; 3,984,047; 4,001,455; 4,009,292 and 4,690,827 relate to compositions including aspartame and saccharin but do not disclose the use of a gum in combination therewith.

U.S. Patent No. 4,051,268 suggests a solid beverage composition, including aspartame and an edible gum but does not describe the use of saccharin in the composition.

It has been now discovered that when at least one food-acceptable hydrocolloidal polysaccharide is present in a beverage composition together with a saccharin salt and Lan aspartyl phenylalanine methyl ester sweetener, a beverage is produced with very pleasing mouthfeel characteristics.

S.The present invention relates to a beverage composition comprising at least one food-acceptable hydrocolloidal polysaccharide in the range of about 25 to 25 about 800 mg/l, a saccharin salt, and a dipeptide sweetener, the ratio of said dipeptide sweetener to said saccharin salt being in the range of about 60:1 to about 20:1.

The outstanding results realized with the present, new 30 compositions could not have been predicted from the prior art. Although some prior art, in general, disclose that aspartame, saccharin and a gum might be used together in a beverage product, none of the prior art, singularly or in combination, disclose the three ingredients in the particular ratios set forth herein and which produce the unexpected and improved beverage. See U.S. Patent Nos. RE njl/spec/7842.spe S 29,682; 3,753,739; 4,081,567; 4,582,712; 4,716,046; 4,722,844; 4,769,244 and 4,384,990 and E.P.A. 23,407.

The present invention resides in the certain ratios of saccharin to APM, but only in the presence of a hydrocolloidal polysaccharide, where the characteristics of the resulting beverage shows substantially improved mouthfeel.

The beverage compositions of the present invention may also include, if desired, supplemental ingredients or adjutants such as caffeine, vanilla and other flavoring agents, stabilizers, surfactants, preservatives, flow conditioners and the like.

Figures 1 through 4 are graphs rating the various attributes of beverage compositions. The mean of 0 on the rating scale relates to a High Fructose Corn Syrup (HFCS) beverage composition.

Figure 1 depicts the textural differences between the HFCS beverage and a beverage composition according to the present invention, as well as a beverage composition with aspartame as its only sweetener.

Figure 2 depicts the flavor impact on the texture of the composition of the present invention as two beverages of the present invention differing in only flavor are rated against the HFCS composition.

25 Figure 3 illustrates the hydrocolloidal polysaccharide impact on the texture of the composition of the present invention. A composition according to the present invention is rated against the HFCS composition as is a similar composition without the hydrocolloidal 30* polysaccharide.

Figure 4 shows the saccharin impact on the texture of the beverage composition of the present invention. Rated against the HFCS beverage is a composition of the present invention and a similar composition differing in only the absence of saccharin.

*njl/spec/7842.spe njl/spec/7842.spe o e, Seor ck\no i\s Figure 5 is a graph representingthe1.w.. a piuil! of the composition of the present invention as compared to the HFCS beverage aid a beverage composition consisting of aspartame as its only sweetener.

While the beverage compositions of the present invention are operable with any hydrocolloidal polysaccharide, the invention is particularly effective with the use of natural gums and modified gums, such as synthetic esters of polysaccharides.

Exemplary natural qums include xanthan gum, guar gum, pectin, agar, algin, carrageenan, gum arabic, gum karaya, gum tragacanth, locust bean gum, tamarind gum, larch gum and okra gum.

Modified gums include cellulose and starch derivatives and certain synthetic gums such as low-methoxyl pectin, propylene glycol alginate, sodium alginate, sodium carrageenate, triethanolamine alginate, carboxymethyl loc.zst bean gum and carboxymethyl guar gum. Cellulose gums include, among others, methyl cellulose, sodium carboxymethyl cellulose, hydroxyethyl cellulose and ethyl cellulose.

Of course, only food-acceptable "gums" should be employed. The preferred hydrocolloidal polysaccharides include xanthan gum, guar gum, pectin, methyl cellulose, propylene glycol alginate, and combinations of xanthan gums 5 with any other hydrocolloidal polysaccharides as well as combinations of pectin and guar gum. The amount of gum used depends on the target sugar you are trying to match.

Varying amounts of gum will give varying characteristics as •to mouthfeel and viscosity. Generally, gums will be used 30 in the range of about 25 mg/l to about 10 g/l depending on molecular size, desired viscosity, gum synergy, and desired calorie content. For example, for a 1.3 to 1.5 cps viscosity, 1 calorie beverage, gums will most preferably be used in the range of about 25 to about 800 mg/l.

0055 55.5 njl/spec/7842.spe -7- 1 The preferred aspartyl phenylalanine methyl ester sweetener to be used in the present invention is aspartame.

The ratio of the dpeptide sweetener to saccharin can also be varied to produce desired results but generally the Sratio of the dipeptide sweetener to saccharin is from about 60:1 to about 20:1 and most preferably falls in the range of from about 50:1 to about 25:1.

Tests were done to determine which ingredients flavor, sweetener blend, gum) are critical in the perception of texture via MPA (mouthfeel panel analysis) evaluation and instrumental viscosity measurements.

Beverage compositions were evaluated against a regular, full caloried, HFCS beverage to determine which beverage ingredient or ingredient combination best approaches the texture of a HFCS-sweetened beverage.

As shown in Figure 1, when HFCS was tested versus a xanthan/aspartame/saccharin combination, no significant textural differences were found to exist. Results of the test proved to be reproducible.

HFCS was then tested against an aspartame beverage.

The latter was detectably different in textural characteristics when compared to the HFCS-sweetened beverage as shown in Figure 1. The attribute "feel of soft tissue" appears to be one of the more significant differences found between the regular and diet products.

25 Amount of mouthcoating and tingly effect were also found to be significantly less when compared to the HFCS-sweetened beverage.

Figure 2 shows the results of flavor impact. Few significant textural differences were found between the pfb'ucts where the only variable was flavor; however, there weqe directional differences between the flavors which may be used to formulate specific characteristics; for example, the aspartame beverage was found to be significantly more throat clearing when compared to the HFCS beverage.

0 njl/spec/7842.spe

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1 Looking at Figure 3, one can see the products containing the xanthan gum were directionally rated as tasting more like'an HFCS beverage. The products without xanthan were found to possess textural traits less similar to an HFCS-containing product than a product which contained xanthan gum, particularly in the attributes of biting, tingly effect, ease of blending, feel of soft tissue, mouth coating, duration of coating, throat clearing and throat burn.

Figure 4 shows the differences of the sweetener blend (aspartame and saccharin with xanthan) versus the xanthan/aspartame combination. The products with the artificial blend (containing saccharin) were directionally rated as tasting more like the HFCS beverage composition.

The products with the sweetener blend were found to be more like the texture of HFCS-sweetened products in every attribute.

The results of the MPA demonstrate the importance of three ingredients flavor, sweetener and hydrocolloids) in texture perception. Few significant differences were found between these products and the HFCSsweetened product; however, the overall profile of each product (without xanthan or without sweetener blend) was found to be directionally rated as tasting textually less 25 like HFCS-sweetened compositions rather than the present new compositions.

A viscosity analysis, as shown in Table 1, was conducted to demonstrate the physical textural differences which exist between diet products prepared with or without xanthan versus a regular-HFCS beverage.

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V

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A.

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nil/spec/7842.spe Table 1 Viscosity Results

HFCS

APM/saccharin Xanthan/APM/saccharin Xanthan/APM Xanthan/APM/saccharin (new flavor)

APM

1.34 cps 1.00 cps 1.41 cps 1.41 cps 1.36 cps 1.00 cps 6~ S

S

*r S

S

OS

55

S

Products were stable with time: The four-month old HFCS regular beverage and the xanthan/aspartame/saccharin beverage showed no viscosity change in a 2.5 to 2.7 pH environment.

A sensory analysis was performed on beverages containing HFCS, xanthan/aspartame/saccharin, and aspartame a. 4\o N\irls re S alone to determine the difference in the attributes of aftertaste, bite, carbonation, diet taste, mouthfeel, smoothness, sweetness and flavor. No significant differences were found between the HFCS beverage and xanthan/aspartame/saccharin beverage except in diet taste.

The amount of aftertaste did not differ.

Sweetness profiling was performed on the beverages containing xanthan/aspartame/saccharin, solely aspartame, aspartame/xanthan and aspartame/saccharin. as hew==- Ri Saccharin was fcund to be the controlling ingredient, with regard to sweetness character, in the beverage matrix. Xanthan had little impact on sweetness quality. No significant differences were found in any sweetness attributes between HFCS and xanthan/saccharin/aspartame or between HFCS and aspartame/saccharin. The sweetness quality is driven by 35 the small quantity of saccharin.

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njl/spe-./7842.spe EXAMPLE 1 A beverage composition, was made by predissolving 1 xanthan gum using a high shear mixer at 160 0 F. Upon complete dissolution of the xanthan, the contents were transferred to a one liter beaker. Sodium Saccharin was dissolved and added to the beaker. Phosphoric 80% was mixed and followed by the addition of predissolved caffeine. Aspartame was dissolved into the acid mixture, flavor concentrate was then added and contents brought to volume.

Beverage Formula flavor concentrate caffeine

APM

14.60 grams .64 grams 3.40 grams .53 grams .59 grams .07 grams phosphoric 80% xanthan 9 20 to 0 et*** S. 300 lease 4,, 6 30 00 0* SO sodium saccharin *water to volume Total 1.00 liter Flavor Concentrate citric 35.95 grams caramel 705.85 grams phosphoric 80% 70.10 grams flavor 22.89 grams water to volume Total 1.0 liter *Carbonation level dependent on beverage njl/spec/7842.spe EXAMPLES 2 TO 4 Beverage formulations were made in accordance with Exaimple 1 with variations in calcium/sodium saccharin.

CALCIUM/SODIUM SACCHARIN FORMULATIONS Xanthan Caffeine Vanilla 80% Phosphoric Acid Citric Acid Aspar tame Flavor 20 Caramel Sodium Saccharin Calcium Saccharin 2 100.0 107 .0 17. 8 593 .0 67.0 550.0 42.0 1325.0 10.0 3 100.0 mg 107.0 mg 17.8 mg 593.0 mg 67.0 mg 550.0 mg 42.0 mg 1325.0 mg 11. 0 mg 4 100.0 mg 107.0 mg 17.8 mg 593.0 mg 67.0 mg 550.0 mg 42.0 mg 1325.0 mg 4.0 mg 6,6 mg

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555 S. 55 S S

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Beverage Levels 1 liter 1 liter 1 liter *9 355 nj l/spec/7842 .spe :20 0 a& .a 2 -12- EXANPLES 5 TO 7 Beverage formulations were made in accordance with Example 1 with variations in the xanthan gum type used.

XANTHAN GUM FORMULATIONS 5 6 7 Xanthan Type Keltrol T Keltrol S Agglomerated Xai~thart 100.0 mg 100.0 mg 100.0 mg Caffeine 107.0 mg 107.0 mg 107.0 mg Vanilla 17.8 mg 17.8 mg 17.8 mg Phosphoric Acid 593.0 mg 593.0 mg 593.0 mg Citric Acid 67.0 mg 67.0 mg 67.0 mg Aspartame 550.0 mg 550.0 mng 550.0 mg Flavor 42.0 mg 42.0 mg 42.0 mg Caramel 1325.0 mg 1325.0 mg 1325.0 mg Sodium Saccharin 10.0 mg 10.0 mg 10. 0mg Beverage Levels 1 liter 1 liter 1 liter **ase 355 ,aso njl/spec/7842 .spe -13- 1 EXAMPLES 8 TO 17 Beveraie forA'ulations were made in accordance with Example 1 with variations being made in the type of hydrocolloida. polysaccharide being used.

HYDROCOLLOIDAL FORMULATIONS 9 20 255 8 9 Gum Type Methyl Cellulose PGA 0 Gum Level 1000.0 mg 900.0 mg Caffeine 107.0 mg 107.0 mg Vanilla 17.8 mg 17.8 mg Phosphoric Acid 593.0 mg 593.0 mg Citric Acid 67.0 mg 67.0 mg Aspartame 550.0 mg 550.0 mg Flavor 42.0 mg 42.0 mg Caramel 1325.0 mg 1325.0 mg Sodium Saccharin 10.0 mg 10.0 mg nj l/spec/7842 .spe V V, -14- HYPROCOLLOIDAL FORMULATIONS 10 11 Low Viscosity High Viscosity Gum Type PGA LVF PGA HVF Level 550.0 mg 375.0 mg Caffeine 107.0 mg 107.0 mg Vanilla 17.8 mg 17.8 mg Phosphoric Acid 593.0 mg 593.0 mg Citric Acid 67.0 mg 67.0 mg Aspartame 550.0 mg 550.0 mg Flavor 42.0 mug 42.0 mg Caramel 1325.0 mug 1325.0 mg :20 Sodium Saccharin 10.0 mg 10.0 mg to 3 ni l/spec/7842 .spe i k. L HYPROCOLLOI DAL FORMVULATIONS 12 13 Gum Type Guar Pectin Gum Level Caffeine Vanilla Phosphoric Acid Citric Acid Aspartame Flavor Caramel Sodium Saccharin 1100.0 mg 107.0 mg 17.8 mg 593.0 mg 67.0 mg 550.0 mg 42.0 m q 1325.0 mg 10.0 mg 875.0 mg 107. 0 mg 17.8 mg 593.0 mg 67.0 mg 550.0 mg 42.0 mg 1325.0 irig 10.0 mg ofe *to o 6*6066

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a 6666 6 6 6 6 6~9e

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666S 6O 46 6 6 6 ni l/spec/7842 .spe -16- 1 HYDROCOLLOIDAL FORMULATIONS 14 Pectin/Guar Xanthan/PGA LVF Gum Type 4 o20 66 Gum Level Caffeine Vanilla Phosphoric Acid Citric Acid Aspartame Flavor Caramel Sodi Saccharin 504/63 107. 0 mg 17.8 mg 593.0 mg 67.0 mg 550.0 mg 42.0 mg 1325.0 mg 10.0 mg 25/ 375 107. 0mg 17.8 mg 593.0 mg 67.0 mg 550.0 mg 42.0 mg 1325.0 mg 10.0 mg 0Ss0 njil/spec/7842 .spe -17- HYPROCOLLOIDAL FORMULATIONS 16 17 Xanthan/PGA HVF Xanthan/Pectin Gum Type 68

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0 0 *8O S

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0

S.

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S.

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0@ Gum Level Caffeine Vanilla Phosphoric Acid citric Acid Aspartame Flavor Caramel Sodium saccharin 25/250 107. 0 mg 17.8 mg 593.0 mg 67.0 mg 550.0 mg 42.0 mg 1325.0 mg 10.0 Ing 50/518 107. 0 mg 17.8 mg 593.0 mg 67.0 mg 550.0 mg 42.0 mg 1325.0 mg 10.0 mg 0

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Ogoe 8 0* *e.0 0 8

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nj 1/spec/7842 pe -18- 1 EXAMPLES 18 TO Beverage f ormulations were made in accordance with Example 1 with varying saccharin/aspartame blends (dependent on the target sweetness).

I 020 Do0 250 18 19 Xanthan 100.0 mg 100.0 mg 100.0 mg Caffeine 107.0 mg 107.0 mg 107.0 mg Vanilla 17.8 mg 17.8 mg 17.8 mg 80% Phosphoric Acid 593.0 mg 593.0 mg 593.0 mg Citric Acid 67.0 mg 67.0 mg 67.0 mg Aspartame 600.0 mg 550.0 mg 500.0 mg Flavor 42.0 mg 42.0 mg 42.0 mg Caramel 132.5 mg 132.5 Fog 132.5 mg Sodium Saccharin 10.0 mg 20.0 mg 30.0 mg Beverage Levels Aspartame:Saccharin 1 liter 60:1 1 liter 27.5.-1 1 liter 16. 7:1 so&* 350 Do ril spec (78 42 spe

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-19- EXAMPLES 21 TO 23 Beverage formulations were made in accordance with Example 1 with various flavor concentrates.

FLAVOR VARIATION FORMULAS se a 0: e e 21 22 23 Lemon/Lime Orange Grape Xanthan 110.0 mg 130.0 mg 130. 0mg Juice 8.9 g 9.0 g 21.0 g Flavor 1.5 g 2.4 g 1.2 g citric Acid 1.5 g 2.1 g 370.0 mg Malic Acid 61.6 mg 1.1 g Potassium Benzoate 384.0 mg 384.0 mg 420.0 mg Potassium Citrate 238.0 mg 333.0 mg 40.0 mg Aspartame 525.0 mg 650.0 mg 550.0mrg Sodium saccharin 10.0 mg 10.0 mg 10. 0mg Sodium Chloride 100.0 mg Calcium Disodiumr Edetate 30.0 mg Potassium Sorbate 15 5. 0 mg Ascorbic Acid 20.0 nj l/spec/7842 .spe

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EXAMPLES 24 TO 26 Beverage formulations were made in accordance with Example 1 with varying amounts of sodium saccharin-APM in order to achieve various desired brix levels.* FORMULATIONS OF VARIOUS BRIX/SUGAR LEVELS Xanthan Caffeine 100 mg 100 mg 107 mg 107 mg Vanilla Phosphoric Acid 17.8 mg 593. mg 67 mg 550 mg Citric Acid Aspartame 17.8 mg 593 mg 67 mg 438 mg 42 mg 100 mg 107 mg 17.8 mg 593 mg 67 mg 680 mg 42 mg 9..20 *e

C

S.

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*ge Flavor Caramel 1325 mg 1325 mg 1325 Sodium Saccharin 10 mg 8 mg 12 mg *500 5540r Cs *0eg 35 SC *S Beverage Levels 1 liter 1 liter 1 liter Comparable Brix Level 11.20 90 140 *The Brix scale is a hydrometer scale for sugar solutions indicating the percentage by weight of sugar in a solution at a specified temperature. The degree Brix equals percent by weight of sucrose in the solution and is related empirically to the specific gravity.

The claims form part of the disclosure of this specification.

Claims (12)

1. A beverage composition comprising at least one food-acceptable hydrocolloidal polysaccharide in the range of about 25 to abet- 800 mg/l, a saccharin salt, and a dipeptide sweetener, the ratio of said dipeptide sweetener to said saccharin salt being in the range of about 60:1 to e 20:1.

2. A beverage composition according to Claim 1 wherein the said hydrocolloidal polysaccharide is a natural gum or modified gum.

3. A beverage composition according to Claims 1 or 2 wherein the said hydrocolloidal polysaccharide is xanthan gum, guar gum, alkyl cellulose ether, pectin or propylene glycol alginate.

4. A beverage composition according to Claim 3 wherein the alkyl cellulose is methyl cellulose.

A beverage composition according to any of Claims 1 to 3 wherein the said hydrocolloidal polysaccharide is a :20 mixture of xanthan and at least one other hydrocolloidal S. polysaccharide.

6. A beverage composition according to any of Claims I 1 to 3 wherein the said hydrocolloidal polysaccharide is a mixture of pectin and guar gum. *25

7. A beverage composition according to any of the preceding Claims 1 to 6 wherein the saccharin salt is sodium saccharin, calcium saccharin or a combination of sodium saccharin and calcium saccharin.

8. A beverage composition according to any of the preceding claims wherein the ratio of said dipeptide sweetener to said saccharin salt is in the range from about 50:1 to eabo4 25:1.

9. A beverage composition according to any of the preceding claims wherein the said dipeptide sweetener is an aspartyl phenylalanine methyl ester sweetener. I 4 -22- 1

10. A beverage composition according to any of the preceding claims wherein the said aspartyl phenylalanine methyl ester sweeterier is L-aspartyl-t 1 -phenylalanine methyl ester.

11. A beverage compostion according to any onie of claims 1 to 10 substantially as hereinbefore described with particular reference to the examples.

12. The steps, features or integers discngd n the accompanying specif~icat aw ngs, individually or in DATED this October 29, 1991 CARTER SMITH BEADLE Fellows Institute of Patent Attorneys of Australia Patent Attorneys for the Applicant: PEPSICO, INC 00 4: A tly 4@~ njl/spec/7842.spe -23- 1 ABSTRACT OF THE DISCLOSURE The present, invention relates to novel beverage compositions and is particularly suitable for preparing beverages of the dietetic type with improved mouthfeel and sweetness qualities. The beverage compositions of the present invention are comprised of at least one food- acceptable hydrocolloidal polysaccharide, a saccharin salt, and a dipeptide sweetener to said saccharin salt being in the range of about 60:1 to about 10:1. u 14 1 9*40 A q •3l