CN114727627A - 具有改善的味道的甜味剂共混物 - Google Patents
具有改善的味道的甜味剂共混物 Download PDFInfo
- Publication number
- CN114727627A CN114727627A CN202080080966.4A CN202080080966A CN114727627A CN 114727627 A CN114727627 A CN 114727627A CN 202080080966 A CN202080080966 A CN 202080080966A CN 114727627 A CN114727627 A CN 114727627A
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- Prior art keywords
- beverage
- rebaudioside
- concentration
- acid
- 1ppm
- Prior art date
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Abstract
本文描述了提供改善的感官特征的饮料糖浆和成品饮料,所述饮料糖浆和成品饮料包括特定量的包含莱鲍迪苷M的甜菊醇糖苷混合物和某些合成甜味剂的甜味剂共混物。还提供了制备饮料糖浆和成品饮料的方法。
Description
相关申请的交叉引用
本申请要求2019年9月27日提交的美国临时专利申请号62/907,413的优先权,将该临时专利申请以其全文并入本文。
发明领域
本发明总体上涉及包括特定量的包含莱鲍迪苷M的甜菊醇糖苷混合物和某些合成甜味剂的甜味剂共混物的饮料,以及用所述甜味剂共混物制备的饮料糖浆和饮料。
发明背景
天然热量型糖如蔗糖、果糖和葡萄糖被用来给饮料、食品、药物和口腔卫生/化妆品产品提供令人愉悦的味道。特别地,蔗糖赋予消费者偏爱的味道。虽然蔗糖提供了优越的甜度特征,但它不利地是热量型的。
已经引入无热量或低热量甜味剂以满足消费者需求。然而,无热量和低热量甜味剂以挫败消费者的方式尝起来不同于天然热量型糖。基于味道,无热量或低热量甜味剂表现出不同于糖的时间特征、最大响应、风味特征、口感和/或适应行为。具体地,无热量或低热量甜味剂表现出延迟的甜度起始、持久的甜余味、苦味、金属味、涩味、清凉味(coolingtaste)和/或像甘草的味道。基于来源,许多无热量或低热量甜味剂是合成化学品。消费者渴望低热量饮料,这些低热量饮料使合成化学品的使用最少化,但像蔗糖的味道仍然很浓郁。
至少0.25%(%w/w)的甜菊醇糖苷浓度对于饮料糖浆是有用的。具有此类浓度的糖浆可以容易地被稀释成饮料。然而,许多甜菊醇糖苷的水溶性差,并且在不使用添加剂、热量和/或专用设备的情况下无法配制成饮料糖浆。例如,莱鲍迪苷B、莱鲍迪苷D和莱鲍迪苷M的水溶解度为从约0.05-0.1wt%。相比之下,莱鲍迪苷A具有约0.8wt%的相对高的水溶解度。
因此,仍然需要开发可以使用常规方法配制成饮料糖浆的含有莱鲍迪苷M的甜味剂共混物。
发明概述
在一个方面,本发明提供了一种甜味剂共混物,其包含(i)包含莱鲍迪苷M的甜菊醇糖苷混合物和(ii)至少一种合成甜味剂。
该包含莱鲍迪苷M的甜菊醇糖苷混合物可以选自含有按重量计至少80%莱鲍迪苷M的甜菊醇糖苷混合物和包含按重量计至少95%莱鲍迪苷M的甜菊醇糖苷混合物。
当将该甜味剂共混物配制成饮料时,该共混物中的包含莱鲍迪苷M的甜菊醇糖苷混合物的量足以提供从约1ppm至约250ppm的浓度。
该至少一种合成甜味剂选自由以下项组成的组:三氯蔗糖、乙酰磺胺酸钾、乙酰磺胺酸及其盐、阿斯巴甜、阿力甜、糖精及其盐、新橙皮苷二氢查耳酮、环己基氨基磺酸盐、环拉酸及其盐、纽甜、爱德万甜(advantame)、糖基化甜菊醇糖苷(GSG)以及其组合。
当将该共混物配制成饮料时,该至少一种合成甜味剂的量足以提供约1ppm至约250ppm的浓度。
包含莱鲍迪苷M的甜菊醇糖苷混合物与至少一种合成甜味剂的重量比是从约0.5:1至约3:1,例如像从约1:1至约2:1。
这些甜味剂共混物可以任选地包含一种或多种选自由赤藓糖醇、阿洛酮糖、纤维二糖、橙皮素二氢查耳酮-4’-O-β-D-葡糖苷和/或根皮素组成的组的物质。
在另一个方面,提供了包含本文所述的甜味剂共混物的饮料糖浆。可以在没有解决甜菊醇糖苷溶解度差所需的加热或专用设备的情况下配制本发明的饮料糖浆。
在还另一个方面,用于制备饮料糖浆的方法包括将(i)一种或多种饮料糖浆成分与(ii)水组合以提供饮料糖浆。该一种或多种饮料成分包括但不限于本发明的甜味剂共混物、添加剂、功能成分、缓冲剂和风味成分。
在又另一个方面,提供了包含本文所述的甜味剂共混物的饮料。该饮料优选是碳酸饮料或含植物蛋白的饮料。
该饮料可以选自富卡路里饮料、中卡路里饮料、低卡路里饮料或零卡路里饮料。在一个具体实施例中,该饮料是零卡路里碳酸饮料。
在还另一个方面,制备饮料的方法包括将本文所述的饮料糖浆与适量的混合水混合。
这些饮料可以任选地含有至少一种功能成分和/或添加剂。
具体实施方式
I.Reb M和合成甜味剂的共混物
在一个实施例中,本发明提供了一种甜味剂共混物,其包含(i)包含莱鲍迪苷M的甜菊醇糖苷混合物和(ii)至少一种合成甜味剂。
已经发现,当以特定重量比和/或浓度混合时,与仅含有合成甜味剂混合物的饮料相比,含有本文所述的甜味剂共混物的饮料表现出改善的感官特性。更具体地,已经发现用包含莱鲍迪苷M的甜菊醇糖苷混合物替代饮料中的合成共混物(例如三氯蔗糖/乙酰磺胺酸钾共混物)的合成甜味剂之一提供了具有改善的感官特性的饮料。
如本文所用,“包含莱鲍迪苷M的甜菊醇糖苷混合物”是指含有按重量计至少约80%莱鲍迪苷M,例如像按重量计至少约85%莱鲍迪苷M、按重量计至少约90%莱鲍迪苷M、按重量计至少约95%莱鲍迪苷M或按重量计至少约97%莱鲍迪苷M的甜菊醇糖苷的混合物。
在一个具体实施例中,该包含莱鲍迪苷M的甜菊醇糖苷混合物可以是RebM80。“RebM80”是指含有按重量计至少80%Reb M的甜菊醇糖苷混合物。该混合物的总甜菊醇糖苷含量是至少95%。
在另一个具体实施例中,该包含莱鲍迪苷M的甜菊醇糖苷混合物还可以是95%莱鲍迪苷M,即包含按重量计约95%的莱鲍迪苷M的甜菊醇糖苷混合物。
该甜菊醇糖苷混合物的余量包含除了莱鲍迪苷M以外的甜菊醇糖苷。示例性甜菊醇糖苷包括但不限于莱鲍迪苷D、莱鲍迪苷A、莱鲍迪苷N、莱鲍迪苷O、莱鲍迪苷E、甜菊单糖苷、甜菊双糖苷、甜叶悬钩子苷、杜克苷B、杜克苷A、莱鲍迪苷B、莱鲍迪苷G、甜菊苷、莱鲍迪苷C、莱鲍迪苷F、莱鲍迪苷I、莱鲍迪苷H、莱鲍迪苷L、莱鲍迪苷K、莱鲍迪苷J、莱鲍迪苷M2、莱鲍迪苷D2、莱鲍迪苷S、莱鲍迪苷T、莱鲍迪苷U、莱鲍迪苷V、莱鲍迪苷W、莱鲍迪苷Z1、莱鲍迪苷Z2、莱鲍迪苷IX、酶促糖基化甜菊醇糖苷以及其组合。
该共混物中莱鲍迪苷M的量可以变化。在一个具体实施例中,莱鲍迪苷M以足以在配制成饮料时提供以下浓度的量存在:约1ppm至约250ppm,例如像从约10ppm至约250ppm、从约50ppm至约250ppm、从约100ppm至约250ppm、从约150ppm至约250ppm、从约10ppm至约200ppm、从约50ppm至约200ppm、从约100ppm至约200ppm、从约10ppm至约100ppm、从约50ppm至约100ppm以及从约10ppm至约50ppm。
该至少一种合成甜味剂可以是本领域技术人员已知的任何合成甜味剂。示例性合成甜味剂包括但不限于三氯蔗糖、乙酰磺胺酸钾、乙酰磺胺酸及其盐、阿斯巴甜、阿力甜、糖精及其盐、新橙皮苷二氢查耳酮、环己基氨基磺酸盐、环拉酸及其盐、纽甜、爱德万甜、糖基化甜菊醇糖苷(GSG)以及其组合。
该至少一种合成甜味剂的量可以变化。在一个具体实施例中,该至少一种合成甜味剂以足以在配制成饮料时提供以下浓度的量存在:约1ppm至约250ppm,例如像从约10ppm至约250ppm、从约50ppm至约250ppm、从约100ppm至约250ppm、从约150ppm至约250ppm、从约10ppm至约200ppm、从约50ppm至约200ppm、从约100ppm至约200ppm、从约10ppm至约100ppm、从约50ppm至约100ppm以及从约10ppm至约50ppm。
该至少一种合成甜味剂的浓度可以指单独合成甜味剂的浓度或多种合成甜味剂的组合浓度。
出人意料地,已经发现包含莱鲍迪苷M的甜菊醇糖苷与至少一种合成甜味剂的重量比影响所得饮料的味道。具体地,包含莱鲍迪苷M的甜菊醇糖苷与至少一种合成甜味剂的重量比是从0.5:1至3:1,例如像从约0.5:1至约2:1、从约0.5:1至约1:1、从约1:1至约3:1、从约1:1至约2:1以及从约2:1至约3:1。
在一个具体实施例中,甜味剂共混物包含(i)包含莱鲍迪苷M的甜菊醇糖苷混合物和(ii)至少一种合成甜味剂,其中包含莱鲍迪苷M的甜菊醇糖苷与至少一种合成甜味剂的重量比是从0.5:1至3:1。
在一个更具体的实施例中,甜味剂共混物包含(i)包含莱鲍迪苷M的甜菊醇糖苷混合物和(ii)至少一种合成甜味剂,该甜菊醇糖苷混合物的量足以在配制成饮料时提供从约1ppm至约250ppm的莱鲍迪苷M浓度,该至少一种合成甜味剂的量足以在配制成饮料时提供从约1ppm至约250ppm的至少一种合成甜味剂的浓度。
在还另一个具体实施例中,甜味剂共混物包含(i)包含莱鲍迪苷M的甜菊醇糖苷混合物和(ii)至少一种合成甜味剂,该甜菊醇糖苷混合物的量足以在配制成饮料时提供从约1ppm至约250ppm的莱鲍迪苷M浓度,该至少一种合成甜味剂的量足以在配制成饮料时提供从约1ppm至约250ppm的至少一种合成甜味剂的浓度,其中包含莱鲍迪苷M的甜菊醇糖苷与至少一种合成甜味剂的重量比是从0.5:1至3:1。
还发现,赤藓糖醇、阿洛酮糖、纤维二糖、橙皮素二氢查耳酮-4’-O-β-D-葡糖苷和/或根皮素的添加进一步改善了包含上述甜味剂共混物的饮料的感官特征。因此,本发明的甜味剂共混物可以进一步包含一种或多种选自由赤藓糖醇、阿洛酮糖、纤维二糖、橙皮素二氢查耳酮-4’-O-β-D-葡糖苷和/或根皮素组成的组的物质。
赤藓糖醇、阿洛酮糖和纤维二糖的量可以变化。在一个实施例中,在配制成饮料时,本发明的甜味剂共混物包含赤藓糖醇、阿洛酮糖和/或纤维二糖中的至少一种,其量为按重量计从约0.1%至约2%,例如像按重量计从约0.5%至约2%、按重量计从约0.5%至约1%或按重量计从约1%至约2%。在一个具体实施例中,在配制成饮料时,甜味剂共混物包含赤藓糖醇,其量为按重量计从约0.1%至约2%,例如像按重量计从约0.5%至约2%、按重量计从约0.5%至约1%或按重量计从约1%至约2%。在另一个具体实施例中,在配制成饮料时,甜味剂共混物包含阿洛酮糖,其量为按重量计从约0.1%至约2%,例如像按重量计从约0.5%至约2%、按重量计从约0.5%至约1%或按重量计从约1%至约2%。在还另一个具体实施例中,在配制成饮料时,甜味剂共混物包含纤维二糖,其量为按重量计从约0.1%至约2%,例如像按重量计从约0.5%至约2%、按重量计从约0.5%至约1%或按重量计从约1%至约2%。
根皮素的量也可以变化。在一个实施例中,本发明的甜味剂共混物包含根皮素,该根皮素的量足以在配制成饮料时提供从约0.1ppm至约15ppm,例如像从约0.1ppm至约10ppm、从约0.1ppm至约5ppm、从约0.1ppm至约3ppm、从约1ppm至约15ppm、从约1ppm至约10ppm、从约1ppm至约5ppm、从约1ppm至约3ppm、从约3ppm至约15ppm、从约3ppm至约10ppm、从约3ppm至约5ppm、从约5ppm至约15ppm、从约5ppm至约10ppm以及从约10ppm至约15ppm的根皮素浓度。
橙皮素二氢查耳酮-4’-O-β-D-葡糖苷的量也可以变化。在一个实施例中,本发明的甜味剂共混物包含橙皮素二氢查耳酮-4’-O-β-D-葡糖苷,其量足以在配制成饮料时提供从约0.1ppm至约20ppm,例如像从约0.1至约15ppm、从约0.1ppm至约10ppm、从约0.1ppm至约5ppm、从约1ppm至约20ppm、从约1ppm至约15ppm、从约1ppm至约10ppm、从约1ppm至约5ppm、从约5ppm至约20ppm、从约5ppm至约15ppm、从约5ppm至约10ppm、从约10ppm至约20ppm、从约10ppm至约15ppm以及从约15ppm至约20ppm的橙皮素二氢查耳酮-4’-O-β-D-葡糖苷浓度。
在一个具体实施例中,甜味剂共混物包含(i)包含莱鲍迪苷M的甜菊醇糖苷混合物,(ii)至少一种合成甜味剂,其中包含莱鲍迪苷M的甜菊醇糖苷与至少一种合成甜味剂的重量比是从0.5:1至3:1,和(iii)赤藓糖醇。
在一个更具体的实施例中,甜味剂共混物包含(i)包含莱鲍迪苷M的甜菊醇糖苷混合物,该甜菊醇糖苷混合物的量足以在配制成饮料时提供从约1ppm至约250ppm的莱鲍迪苷M浓度,(ii)至少一种合成甜味剂,该至少一种合成甜味剂的量足以在配制成饮料时提供从约1ppm至约250ppm的至少一种合成甜味剂的浓度,和(iii)赤藓糖醇,该赤藓糖醇的量足以在配制成饮料时提供按重量计从约0.1%至约2%。
在还另一个具体实施例中,甜味剂共混物包含(i)包含莱鲍迪苷M的甜菊醇糖苷混合物,该甜菊醇糖苷混合物的量足以在配制成饮料时提供从约1ppm至约250ppm的莱鲍迪苷M浓度,(ii)至少一种合成甜味剂,该至少一种合成甜味剂的量足以在配制成饮料时提供从约1ppm至约250ppm的至少一种合成甜味剂的浓度,其中包含莱鲍迪苷M的甜菊醇糖苷与至少一种合成甜味剂的重量比是从0.5:1至3:1,和(iii)赤藓糖醇,该赤藓糖醇的量足以在配制成饮料时提供按重量计约0.1%至约2%。
在另一个实施例中,甜味剂共混物包含(i)包含莱鲍迪苷M的甜菊醇糖苷混合物,(ii)至少一种合成甜味剂,其中包含莱鲍迪苷M的甜菊醇糖苷与至少一种合成甜味剂的重量比是从0.5:1至3:1,和(iii)阿洛酮糖。
在一个更具体的实施例中,甜味剂共混物包含(i)包含莱鲍迪苷M的甜菊醇糖苷混合物,该甜菊醇糖苷混合物的量足以在配制成饮料时提供从约1ppm至约250ppm的莱鲍迪苷M浓度,(ii)至少一种合成甜味剂,该至少一种合成甜味剂的量足以在配制成饮料时提供从约1ppm至约250ppm的至少一种合成甜味剂的浓度,和(iii)阿洛酮糖,该阿洛酮糖的量足以在配制成饮料时提供按重量计从约0.1%至约2%。
在还另一个具体实施例中,甜味剂共混物包含(i)包含莱鲍迪苷M的甜菊醇糖苷混合物,该甜菊醇糖苷混合物的量足以在配制成饮料时提供从约1ppm至约250ppm的莱鲍迪苷M浓度,(ii)至少一种合成甜味剂,该至少一种合成甜味剂的量足以在配制成饮料时提供从约1ppm至约250ppm的至少一种合成甜味剂的浓度,其中包含莱鲍迪苷M的甜菊醇糖苷与至少一种合成甜味剂的重量比是从0.5:1至3:1,和(iii)阿洛酮糖,该阿洛酮糖的量足以在配制成饮料时提供按重量计约0.1%至约2%。
在另一个实施例中,甜味剂共混物包含(i)包含莱鲍迪苷M的甜菊醇糖苷混合物,(ii)至少一种合成甜味剂,其中包含莱鲍迪苷M的甜菊醇糖苷与至少一种合成甜味剂的重量比是从0.5:1至3:1,和(iii)纤维二糖。
在一个更具体的实施例中,甜味剂共混物包含(i)包含莱鲍迪苷M的甜菊醇糖苷混合物,该甜菊醇糖苷混合物的量足以在配制成饮料时提供从约1ppm至约250ppm的莱鲍迪苷M浓度,(ii)至少一种合成甜味剂,该至少一种合成甜味剂的量足以在配制成饮料时提供从约1ppm至约250ppm的至少一种合成甜味剂的浓度,和(iii)纤维二糖,该纤维二糖的量足以在配制成饮料时提供按重量计从约0.1%至约2%。
在还另一个具体实施例中,甜味剂共混物包含(i)包含莱鲍迪苷M的甜菊醇糖苷混合物,该甜菊醇糖苷混合物的量足以在配制成饮料时提供从约1ppm至约250ppm的莱鲍迪苷M浓度,(ii)至少一种合成甜味剂,该至少一种合成甜味剂的量足以在配制成饮料时提供从约1ppm至约250ppm的至少一种合成甜味剂的浓度,其中包含莱鲍迪苷M的甜菊醇糖苷与至少一种合成甜味剂的重量比是从0.5:1至3:1,和(iii)纤维二糖,该纤维二糖的量足以在配制成饮料时提供按重量计约0.1%至约2%。
在另一个实施例中,甜味剂共混物包含(i)包含莱鲍迪苷M的甜菊醇糖苷混合物,(ii)至少一种合成甜味剂,其中包含莱鲍迪苷M的甜菊醇糖苷与至少一种合成甜味剂的重量比是从0.5:1至3:1,和(iii)橙皮素二氢查耳酮-4’-O-β-D-葡糖苷,其量足以在配制成饮料时提供从约0.1ppm至约20ppm的浓度。
在一个更具体的实施例中,甜味剂共混物包含(i)包含莱鲍迪苷M的甜菊醇糖苷混合物,该甜菊醇糖苷混合物的量足以在配制成饮料时提供从约1ppm至约250ppm的莱鲍迪苷M浓度,(ii)至少一种合成甜味剂,该至少一种合成甜味剂的量足以在配制成饮料时提供从约1ppm至约250ppm的至少一种合成甜味剂的浓度,和(iii)橙皮素二氢查耳酮-4’-O-β-D-葡糖苷,其量足以在配制成饮料时提供从约0.1ppm至约20ppm的浓度。
在还另一个具体实施例中,甜味剂共混物包含(i)包含莱鲍迪苷M的甜菊醇糖苷混合物,该甜菊醇糖苷混合物的量足以在配制成饮料时提供从约1ppm至约250ppm的莱鲍迪苷M浓度,(ii)至少一种合成甜味剂,该至少一种合成甜味剂的量足以在配制成饮料时提供从约1ppm至约250ppm的至少一种合成甜味剂的浓度,其中包含莱鲍迪苷M的甜菊醇糖苷与至少一种合成甜味剂的重量比是从0.5:1至3:1,和(iii)橙皮素二氢查耳酮-4’-O-β-D-葡糖苷,其量足以在配制成饮料时提供从约0.1ppm至约20ppm的浓度。
在另一个实施例中,甜味剂共混物包含(i)包含莱鲍迪苷M的甜菊醇糖苷混合物,(ii)至少一种合成甜味剂,其中包含莱鲍迪苷M的甜菊醇糖苷与至少一种合成甜味剂的重量比是从0.5:1至3:1,和(iii)根皮素。
在一个更具体的实施例中,甜味剂共混物包含(i)包含莱鲍迪苷M的甜菊醇糖苷混合物,该甜菊醇糖苷混合物的量足以在配制成饮料时提供从约1ppm至约250ppm的莱鲍迪苷M浓度,(ii)至少一种合成甜味剂,该至少一种合成甜味剂的量足以在配制成饮料时提供从约1ppm至约250ppm的至少一种合成甜味剂的浓度,和(iii)根皮素,该根皮素的量足以在配制成饮料时提供从约0.1ppm至约15ppm的浓度。
在还另一个具体实施例中,甜味剂共混物包含(i)包含莱鲍迪苷M的甜菊醇糖苷混合物,该甜菊醇糖苷混合物的量足以在配制成饮料时提供从约1ppm至约250ppm的莱鲍迪苷M浓度,(ii)至少一种合成甜味剂,该至少一种合成甜味剂的量足以在配制成饮料时提供从约1ppm至约250ppm的至少一种合成甜味剂的浓度,其中包含莱鲍迪苷M的甜菊醇糖苷与至少一种合成甜味剂的重量比是从0.5:1至3:1,和(iii)根皮素,该根皮素的量足以在配制成饮料时提供从约0.1ppm至约15ppm的浓度。
II.饮料糖浆
本发明还提供了包含上文所述的甜味剂共混物的饮料糖浆以及制造所述饮料糖浆的方法。
如本文所用,“糖浆”或“饮料糖浆”是指将流体、典型地水添加到其中以形成即饮饮料的浓缩的饮料前体、或“饮料”。典型地,糖浆与水的体积比是在1:3至1:8之间,更典型地在1:4与1:6之间。糖浆与水的体积比也表示为“稀释(throw)”。1:5比率(在饮料工业内常用的比率)被称为“1+5稀释”。
通过将甜味剂共混物中的包含莱鲍迪苷M的甜菊醇糖苷混合物的量限制为在成品饮料中提供约250ppm(即,0.025wt%的甜菊醇糖苷浓度)及更低的浓度,可以在不使用加热步骤或莱鲍迪苷M定量配料滑移件的情况下制备饮料糖浆。
除了本文所述的甜味剂共混物之外,饮料糖浆还可以任选地包含下文所述的另外的功能成分和/或添加剂。
本发明的饮料糖浆是溶液,即它们不浑浊并且在制备后至少约6小时不存在沉淀或微粒。在一些实施例中,通过目视检查至少1天、至少3天、至少7天、至少14天、至少一个月、至少3个月或至少6个月或更久,该饮料糖浆是澄清的。
在一个实施例中,制造饮料糖浆的方法包括将(i)一种或多种饮料糖浆成分与(ii)水组合以提供饮料糖浆。该一种或多种饮料成分包括但不限于本发明的甜味剂共混物、添加剂、功能成分、缓冲剂、风味成分等。
在一个具体实施例中,饮料糖浆用于在没有加热或另外的设备(例如定量配料滑移件)的情况下制备无糖碳酸饮料。
技术人员认识到可以单独或组合地添加饮料糖浆成分。另外,可以制造具有干饮料糖浆成分的溶液并将其用于添加到大量的水中。饮料糖浆成分典型地按顺序添加到大量的水中,以将成分之间潜在的不利的相互作用或对成分的潜在不利影响最小化。例如,温敏性的营养物可以在接近制造过程结束时的相对低的温度部分期间添加。类似地,香精和风味化合物经常是就在糖浆完成之前添加的,以将挥发性组分的潜在损失最小化并将以任何形式的风味损失最小化。酸化经常是最后的步骤之一,典型地是在添加温敏性材料、挥发性材料以及风味材料之前进行的。因此,香精或风味组分或其他挥发性材料以及营养物典型地在适当的时间以及适当的温度下添加。
饮料糖浆的pH典型地是从约2.0至约5,例如像从约2.5至约4。pH可以通过添加合适的酸或碱来调节,例如但不限于磷酸、柠檬酸、或氢氧化钠。
包装并且可以储存饮料糖浆。饮料糖浆可以基本上立刻用于制造饮料,典型地将其包装以用于分配。还可以将饮料糖浆分配给装瓶工,装瓶工随后将通过添加水以及也许其他材料(像碳化)制造的饮料包装起来。
饮料糖浆可以是富卡路里饮料糖浆,使得由该饮料糖浆制备的即饮饮料具有最高约120卡路里/8盎司份。
饮料糖浆可以是中卡路里饮料糖浆,使得由该饮料糖浆制备的即饮饮料具有最高约60卡路里/8盎司份。
饮料糖浆可以是低卡路里饮料糖浆,使得由该饮料糖浆制备的即饮饮料具有最高约40卡路里/8盎司份。
饮料糖浆可以是零卡路里饮料糖浆,使得由该饮料糖浆制备的即饮饮料具有小于约5卡路里/8盎司份。
III.饮料
本发明还提供了包含上文所述的甜味剂共混物的饮料以及制造所述饮料的方法。
饮料可以是富卡路里饮料,它具有最高约120卡路里/8盎司份。
饮料可以是中卡路里饮料,它具有最高约60卡路里/8盎司份。
饮料可以是低卡路里饮料,它具有最高约40卡路里/8盎司份。
饮料可以是零卡路里饮料,它具有小于约5卡路里/8盎司份。
在一个具体实施例中,本发明涉及含有本文所述的甜味剂共混物的中卡路里碳酸饮料、低卡路里碳酸饮料或零卡路里碳酸饮料。碳酸饮料包括但不限于冷冻的碳酸饮料、增强的起泡饮料、可乐、水果风味的起泡饮料(例如,柠檬-酸橙、橙、葡萄、草莓和菠萝)、姜汁汽水、软饮品和沙士。
在另一个具体实施例中,本发明涉及含有植物蛋白(例如大豆、燕麦或坚果)的饮料(“含植物蛋白的饮料”)。具体的含植物蛋白的饮料包括但不限于椰奶、燕麦奶、腰果奶、杏仁奶和豆奶。
在另一个实施例中,本发明涉及含乳品的饮料,即含有乳组分的饮料。示例性乳品饮料包括但不限于乳饮料、含有乳组分的咖啡、欧蕾咖啡(caféau lait)、奶茶和果奶饮料。
饮料的pH优选是约7或更低,例如饮料的pH≤7。本发明的饮料的示例性pH范围是从约1至约7、从约2至约7、从约3至约7、从约4至约7、从约5至约7、从约6至约7、从约1至约6、从约2至约6、从约3至约6、从约4至约6、从约5至约6、从约1至约5、从约2至约5、从约3至约5、从约4至约5、从约1至约4、从约2至约4、从约3至约4、从约1至约3、从约2至约3以及从约1至约2。
在一个实施例中,饮料具有约1%(w/v),例如像约2%、约3%、约4%、约5%、约6%、约7%、约8%、约9%、约10%、约11%、约12%、约13%、约14%或在这些值之间的任何范围的蔗糖等效值(SE)。
在另一个实施例中,饮料具有从约2%至约14%,例如像从约2%至约10%、从约2%至约5%、从约5%至约15%、从约5%至约10%或从约10%至约15%的SE。
该共混物中莱鲍迪苷M的浓度可以变化。在一个具体实施例中,莱鲍迪苷M以如下浓度存在:约1ppm至约250ppm,例如像从约10ppm至约250ppm、从约50ppm至约250ppm、从约100ppm至约250ppm、从约150ppm至约250ppm、从约10ppm至约200ppm、从约50ppm至约200ppm、从约100ppm至约200ppm、从约10ppm至约100ppm、从约50ppm至约100ppm以及从约10ppm至约50ppm。
该至少一种合成甜味剂的浓度可以变化。在一个具体实施例中,该至少一种合成甜味剂以如下浓度存在:约1ppm至约250ppm,例如像从约10ppm至约250ppm、从约50ppm至约250ppm、从约100ppm至约250ppm、从约150ppm至约250ppm、从约10ppm至约200ppm、从约50ppm至约200ppm、从约100ppm至约200ppm、从约10ppm至约100ppm、从约50ppm至约100ppm以及从约10ppm至约50ppm。
该至少一种合成甜味剂的浓度可以指单独合成甜味剂的浓度或多种合成甜味剂的组合浓度。示例性合成甜味剂包括但不限于三氯蔗糖、乙酰磺胺酸钾、乙酰磺胺酸及其盐、阿斯巴甜、阿力甜、糖精及其盐、新橙皮苷二氢查耳酮、环己基氨基磺酸盐、环拉酸及其盐、纽甜、爱德万甜、糖基化甜菊醇糖苷(GSG)以及其组合。
在一个实施例中,该至少一种合成甜味剂是三氯蔗糖。在一个具体实施例中,该三氯蔗糖以如下浓度存在:从约1ppm至约250ppm,例如像从约10ppm至约50ppm、从约50ppm至约200ppm或从约75ppm至约100ppm。
在另一个实施例中,该至少一种合成甜味剂是乙酰磺胺酸钾。在一个具体实施例中,该乙酰磺胺酸钾以如下浓度存在:从约1ppm至约250ppm,例如像从约150ppm至约250ppm或200ppm。
在还另一个实施例中,该至少一种合成甜味剂是糖精。在一个具体实施例中,该糖精以如下浓度存在:从约1ppm至约250ppm,例如像从约100ppm至约200ppm或约140ppm。
在一个具体实施例中,饮料包含(i)包含莱鲍迪苷M的甜菊醇糖苷混合物和(ii)至少一种合成甜味剂。
出人意料地,已经发现包含莱鲍迪苷M的甜菊醇糖苷与至少一种合成甜味剂的重量比影响饮料的味道。具体地,包含莱鲍迪苷M的甜菊醇糖苷与至少一种合成甜味剂的重量比是从0.5:1至3:1,例如像从约0.5:1至约2:1、从约0.5:1至约1:1、从约1:1至约3:1、从约1:1至约2:1以及从约2:1至约3:1。
在饮料是碳酸饮料的实施例中,该重量比优选是从约1:1至约2:1。在饮料是含植物蛋白的饮料的实施例中,该重量比优选是从约0.5:1至约3:1。
在另一个具体实施例中,饮料包含(i)从约1ppm至约250ppm的浓度的包含莱鲍迪苷M的甜菊醇糖苷混合物和(ii)从约1ppm至约250ppm的浓度的至少一种合成甜味剂。
在另一个具体实施例中,饮料包含(i)从约1ppm至约250ppm的浓度的包含莱鲍迪苷M的甜菊醇糖苷混合物和(ii)从约1ppm至约250ppm的浓度的至少一种合成甜味剂,其中包含莱鲍迪苷M的甜菊醇糖苷与至少一种合成甜味剂的重量比是从约0.5:1至约3:1,例如像从1:1至约2:1。
在一个更具体的实施例中,饮料包含(i)从约1ppm至约250ppm的浓度的包含莱鲍迪苷M的甜菊醇糖苷混合物;(ii)从约1ppm至约250ppm的浓度的至少一种合成甜味剂,该至少一种合成甜味剂选自由三氯蔗糖、乙酰磺胺酸钾和糖精组成的组,其中包含莱鲍迪苷M的甜菊醇糖苷与至少一种合成甜味剂的重量比是从约0.5:1至约3:1,例如像从1:1至约2:1。
例如,饮料包含(i)从约1ppm至约250ppm的浓度的莱鲍迪苷M和(ii)从约1ppm至约250ppm的浓度的三氯蔗糖。在一个更具体的实施例中,饮料是碳酸饮料,并且莱鲍迪苷M的浓度是从约75ppm至约150ppm且三氯蔗糖的浓度是从约75ppm至约100ppm。在另一个实施例中,饮料是含植物蛋白的饮料,并且莱鲍迪苷M的浓度是从约30ppm至约70ppm且三氯蔗糖的浓度是从约10ppm至约50ppm或约50ppm至约150ppm。
在另一个实例中,饮料包含(i)从约1ppm至约250ppm的浓度的莱鲍迪苷M和(ii)从约1ppm至约250ppm的浓度的乙酰磺胺酸钾。在一个更具体的实施例中,饮料是碳酸饮料,并且莱鲍迪苷M的浓度是从约150ppm至约250ppm且乙酰磺胺酸钾的浓度是从约150ppm至约250ppm。
在又另一个实例中,饮料包含(i)从约1ppm至约250ppm的浓度的莱鲍迪苷M和(ii)从约1ppm至约250ppm的浓度的糖精。在一个更具体的实施例中,饮料是碳酸饮料,并且莱鲍迪苷M的浓度是从约150ppm至约250ppm且糖精的浓度是从约100ppm至约200ppm。
还发现添加赤藓糖醇、阿洛酮糖、纤维二糖、橙皮素二氢查耳酮-4’-O-β-D-葡糖苷和/或根皮素进一步改善了饮料的感官特征。因此,本发明的饮料可以进一步包含一种或多种选自由赤藓糖醇、阿洛酮糖、纤维二糖、橙皮素二氢查耳酮-4’-O-β-D-葡糖苷和根皮素组成的组的物质。
该饮料中赤藓糖醇、阿洛酮糖和纤维二糖的浓度可以变化。在一个实施例中,本发明的饮料包含赤藓糖醇、阿洛酮糖和/或纤维二糖中的至少一种,其量是按重量计从约0.1%至约2%,例如像按重量计从约0.5%至约2%、按重量计从约0.5%至约1%或按重量计从约1%至约2%。在一个具体实施例中,饮料包含赤藓糖醇,该赤藓糖醇的量是按重量计从约0.1%至约2%,例如像按重量计从约0.5%至约2%、按重量计从约0.5%至约1%或按重量计从约1%至约2%。在另一个具体实施例中,饮料包含阿洛酮糖,该阿洛酮糖的量是按重量计从约0.1%至约2%,例如像按重量计从约0.5%至约2%、按重量计从约0.5%至约1%或按重量计从约1%至约2%。在还另一个具体实施例中,饮料包含纤维二糖,该纤维二糖的量是按重量计从约0.1%至约2%,例如像按重量计从约0.5%至约2%、按重量计从约0.5%至约1%或按重量计从约1%至约2%。
该饮料中根皮素的浓度也可以变化。在一个实施例中,本发明的饮料包含根皮素,该根皮素的浓度是从约0.1ppm至约15ppm,例如像从约0.1ppm至约10ppm、从约0.1ppm至约5ppm、从约0.1ppm至约3ppm、从约1ppm至约15ppm、从约1ppm至约10ppm、从约1ppm至约5ppm、从约1ppm至约3ppm、从约3ppm至约15ppm、从约3ppm至约10ppm、从约3ppm至约5ppm、从约5ppm至约15ppm、从约5ppm至约10ppm以及从约10ppm至约15ppm。
该饮料中橙皮素二氢查耳酮-4’-O-β-D-葡糖苷的浓度也可以变化。在一个实施例中,本发明的饮料包含橙皮素二氢查耳酮-4’-O-β-D-葡糖苷,其浓度是从约0.1ppm至约20ppm,例如像从约0.1至约15ppm、从约0.1ppm至约10ppm、从约0.1ppm至约5ppm、从约1ppm至约20ppm、从约1ppm至约15ppm、从约1ppm至约10ppm、从约1ppm至约5ppm、从约5ppm至约20ppm、从约5ppm至约15ppm、从约5ppm至约10ppm、从约10ppm至约20ppm、从约10ppm至约15ppm以及从约15ppm至约20ppm。
在另一个实施例中,饮料包含(i)包含莱鲍迪苷M的甜菊醇糖苷混合物,(ii)至少一种合成甜味剂,其中包含莱鲍迪苷M的甜菊醇糖苷与至少一种合成甜味剂的重量比是从约0.5:1至约3:1,例如像从1:1至约2:1,和(iii)赤藓糖醇。
在另一个更具体的实施例中,饮料包含(i)从约1ppm至约250ppm的浓度的包含莱鲍迪苷M的甜菊醇糖苷混合物,(ii)从约1ppm至约250ppm的浓度的至少一种合成甜味剂,和(iii)按重量计从约0.1%至约2%的量的赤藓糖醇。
在还另一个具体实施例中,饮料包含(i)从约1ppm至约250ppm的浓度的包含莱鲍迪苷M的甜菊醇糖苷混合物,(ii)从约1ppm至约250ppm的浓度的至少一种合成甜味剂,其中包含莱鲍迪苷M的甜菊醇糖苷与至少一种合成甜味剂的重量比是从约0.5:1至约3:1,例如像从1:1至约2:1,和(iii)按重量计从约0.1%至约2%的量的赤藓糖醇。
在又另一个具体实施例中,饮料包含(i)从约1ppm至约250ppm的浓度的莱鲍迪苷M,(ii)从约1ppm至约250ppm的浓度的三氯蔗糖,和(iii)按重量计从约0.1%至约2%的量的赤藓糖醇。在一个更具体的实施例中,莱鲍迪苷M的浓度是从约75ppm至约150ppm,三氯蔗糖的浓度是从约75ppm至约100ppm,并且赤藓糖醇以按重量计从约0.1%至约2%的量存在。
在另一个又另外的具体实施例中,饮料包含(i)从约1ppm至约250ppm的浓度的莱鲍迪苷M,(ii)从约1ppm至约250ppm的浓度的乙酰磺胺酸钾,和(iii)按重量计从约0.1%至约2%的量的赤藓糖醇。在一个更具体的实施例中,莱鲍迪苷M的浓度是从约150ppm至约250ppm,乙酰磺胺酸钾的浓度是从约150ppm至约250ppm,并且赤藓糖醇以按重量计从约0.1%至约2%的量存在。
在还另一个又另外的具体实施例中,饮料包含(i)从约1ppm至约250ppm的浓度的莱鲍迪苷M,(ii)从约1ppm至约250ppm的浓度的糖精,和(iii)按重量计从约0.1%至约2%的量的赤藓糖醇。在一个更具体的实施例中,莱鲍迪苷M的浓度是从约150ppm至约250ppm,糖精的浓度是从约100ppm至约200ppm,并且赤藓糖醇以按重量计从约0.1%至约2%的量存在。
在另一个实施例中,饮料包含(i)包含莱鲍迪苷M的甜菊醇糖苷混合物,(ii)至少一种合成甜味剂,其中包含莱鲍迪苷M的甜菊醇糖苷与至少一种合成甜味剂的重量比是从约0.5:1至约3:1,例如像从1:1至约2:1,和(iii)阿洛酮糖。
在另一个更具体的实施例中,饮料包含(i)从约1ppm至约250ppm的浓度的包含莱鲍迪苷M的甜菊醇糖苷混合物,(ii)从约1ppm至约250ppm的浓度的至少一种合成甜味剂,和(iii)按重量计从约0.1%至约2%的量的阿洛酮糖。
在还另一个具体实施例中,饮料包含(i)从约1ppm至约250ppm的浓度的包含莱鲍迪苷M的甜菊醇糖苷混合物,(ii)从约1ppm至约250ppm的浓度的至少一种合成甜味剂,其中包含莱鲍迪苷M的甜菊醇糖苷与至少一种合成甜味剂的重量比是从约0.5:1至约3:1,例如像从1:1至约2:1,和(iii)按重量计从约0.1%至约2%的量的阿洛酮糖。
在另一个实施例中,饮料包含(i)包含莱鲍迪苷M的甜菊醇糖苷混合物,(ii)至少一种合成甜味剂,其中包含莱鲍迪苷M的甜菊醇糖苷与至少一种合成甜味剂的重量比是从约0.5:1至约3:1,例如像从约1:1至约2:1,和(iii)纤维二糖。
在另一个更具体的实施例中,饮料包含(i)从约1ppm至约250ppm的浓度的包含莱鲍迪苷M的甜菊醇糖苷混合物,(ii)从约1ppm至约250ppm的浓度的至少一种合成甜味剂,和(iii)按重量计从约0.1%至约2%的量的纤维二糖。
在还另一个具体实施例中,饮料包含(i)从约1ppm至约250ppm的浓度的包含莱鲍迪苷M的甜菊醇糖苷混合物,(ii)从约1ppm至约250ppm的浓度的至少一种合成甜味剂,其中包含莱鲍迪苷M的甜菊醇糖苷与至少一种合成甜味剂的重量比是从约0.5:1至约3:1,例如像从1:1至约2:1,和(iii)按重量计从约0.1%至约2%的量的纤维二糖。
在另一个实施例中,饮料包含(i)包含莱鲍迪苷M的甜菊醇糖苷混合物,(ii)至少一种合成甜味剂,其中包含莱鲍迪苷M的甜菊醇糖苷与至少一种合成甜味剂的重量比是从约0.5:1至约3:1,例如像从1:1至约2:1,和(iii)橙皮素二氢查耳酮-4’-O-β-D-葡糖苷。
在另一个更具体的实施例中,饮料包含(i)从约1ppm至约250ppm的浓度的包含莱鲍迪苷M的甜菊醇糖苷混合物,(ii)从约1ppm至约250ppm的浓度的至少一种合成甜味剂,和(iii)从约0.1ppm至约20ppm的浓度的橙皮素二氢查耳酮-4’-O-β-D-葡糖苷。
在还另一个具体实施例中,饮料包含(i)从约1ppm至约250ppm的浓度的包含莱鲍迪苷M的甜菊醇糖苷混合物,(ii)从约1ppm至约250ppm的浓度的至少一种合成甜味剂,其中包含莱鲍迪苷M的甜菊醇糖苷与至少一种合成甜味剂的重量比是从约0.5:1至约3:1,例如像从1:1至约2:1,和(iii)从约0.1ppm至约20ppm的浓度的橙皮素二氢查耳酮-4’-O-β-D-葡糖苷。
在另一个实施例中,饮料包含(i)包含莱鲍迪苷M的甜菊醇糖苷混合物,(ii)至少一种合成甜味剂,其中包含莱鲍迪苷M的甜菊醇糖苷与至少一种合成甜味剂的重量比是从约0.5:1至约3:1,例如像从1:1至约2:1,和(iii)根皮素。
在一个更具体的实施例中,饮料包含(i)从约1ppm至约250ppm的浓度的包含莱鲍迪苷M的甜菊醇糖苷混合物,(ii)从约1ppm至约250ppm的浓度的至少一种合成甜味剂,和(iii)从约0.1ppm至约15ppm的浓度的根皮素。
在还另一个具体实施例中,饮料包含(i)从约1ppm至约250ppm的浓度的包含莱鲍迪苷M的甜菊醇糖苷混合物,(ii)从约1ppm至约250ppm的浓度的至少一种合成甜味剂,其中包含莱鲍迪苷M的甜菊醇糖苷与至少一种合成甜味剂的重量比是从约0.5:1至约3:1,例如像从1:1至约2:1,和(iii)从约0.1ppm至约15ppm的浓度的根皮素。
在又另一个具体实施例中,饮料包含(i)从约1ppm至约250ppm的浓度的莱鲍迪苷M,(ii)从约1ppm至约250ppm的浓度的三氯蔗糖,和(iii)从约0.1ppm至约15ppm的浓度的根皮素。在一个更具体的实施例中,莱鲍迪苷M的浓度是从约75ppm至约150ppm,三氯蔗糖的浓度是从约75ppm至约100ppm,并且根皮素的浓度是从约0.1ppm至约1ppm。
在另一个又另外的具体实施例中,饮料包含(i)从约1ppm至约250ppm的浓度的莱鲍迪苷M,(ii)从约1ppm至约250ppm的浓度的乙酰磺胺酸钾,和(iii)从约0.1ppm至约15ppm的浓度的根皮素。在一个更具体的实施例中,莱鲍迪苷M的浓度是从约150ppm至约250ppm,乙酰磺胺酸钾的浓度是从约150ppm至约250ppm,并且根皮素的浓度是从约0.1ppm至约1ppm。
在还另一个又另外的具体实施例中,饮料包含(i)从约1ppm至约250ppm的浓度的莱鲍迪苷M,(ii)从约1ppm至约250ppm的浓度的糖精,和(iii)从约0.1ppm至约15ppm的浓度的根皮素。在一个更具体的实施例中,莱鲍迪苷M的浓度是从约150ppm至约250ppm,糖精的浓度是从约100ppm至约200ppm,并且根皮素的浓度是从约0.1ppm至约1ppm。
本发明的饮料可以含有另外的典型饮料成分,例如如下文所述的至少一种功能成分和/或至少一种添加剂。
在一些实施例中,本发明的甜味剂共混物是唯一的甜味剂,即唯一为饮料提供可检测的甜味的物质。
制备饮料的方法包括将本文所述的饮料糖浆与适量的稀释水混合。
典型地,糖浆与水的体积比在1:3至1:8之间,例如像在1:3与1:8之间、在1:3与1:7之间、在1:3与1:6之间、在1:3与1:5之间、在1:3与1:4之间、在1:4与1:8之间、在1:4与1:7之间、在1:4与1:6之间、在1:4与1:5之间、在1:5与1:8之间、在1:5与1:7之间、在1:5与1:6之间、在1:6与1:8之间、在1:6与1:7之间和在1:7与1:8之间。在一个具体实施例中,糖浆与水的体积比是约1:5.5。
进行混合时的温度优选低于约70℃以使甜菊醇糖苷的降解最小化,更优选是室温。
在一个实施例中,饮料是碳酸饮料(例如喷泉式饮品或软饮品)并且稀释水是碳酸水。将饮料典型地分配用于立即消耗。
在饮料制造中典型的其他类型的水可以用于制备饮料,例如去离子水、蒸馏水、反渗透水、碳处理的水、纯化水、脱矿质水以及其组合。
在另一个实施例中,制备即饮饮料的方法包括(i)提供饮料基质以及(ii)将上文所述的饮料成分添加到该饮料基质中,从而提供即饮饮料。该方法任选地包括另外的混合步骤,从而混合饮料成分和基质以促进溶解。该方法还可以任选地包括加热步骤,从而加热饮料成分和基质以促进溶解。
将饮料成分溶解于饮料基质中。示例性饮料基质包括饮料品质的水,例如去离子水、蒸馏水、反渗透水、碳处理的水、纯化水、脱矿质水以及其组合。另外的合适基质包括但不限于磷酸、磷酸盐缓冲液、柠檬酸、柠檬酸盐缓冲液和碳处理的水。
可以在配制即饮饮料所需的任何温度下进行该方法。例如,针对温度敏感的成分,在低于70℃下进行该方法。类似地,可以以任何顺序来将饮料成分添加到饮料基质中。
IV.功能成分和添加剂
示例性功能成分包括但不限于皂苷、抗氧化剂、膳食纤维来源、脂肪酸、维生素、葡糖胺、矿物质、防腐剂、水合剂、益生菌、益生元、益生素、体重管理剂、消化健康成分、骨质疏松症管理剂、植物雌激素、长链脂肪族饱和伯醇、植物甾醇、精神敏度和美容剂以及其组合。
在某些实施例中,功能成分是至少一种皂苷。如本文所用,至少一种皂苷可以包含作为本文提供的组合物的功能成分的单一皂苷或多种皂苷。皂苷是包含苷元环结构和一个或多个糖部分的糖苷天然植物产物。用于本发明的具体实施例中的特定皂苷的非限制性实例包括A组乙酰皂苷、B组乙酰皂苷、和E组乙酰皂苷。皂苷的几种常见来源包括具有按干重计大约5%皂苷含量的大豆、肥皂草植物(肥皂草属(Saponaria),它的根在历史上用作肥皂)以及苜蓿、芦荟、芦笋、葡萄、鹰嘴豆、丝兰、及各种其他豆类和野草。皂苷可以通过使用本领域普通技术人员熟知的提取技术从这些来源获得。常规提取技术的描述可以见于美国专利申请号2005/0123662中。
在某些实施例中,功能成分是至少一种抗氧化剂。如本文所用,“抗氧化剂”是指抑制、遏制或减少对细胞和生物分子的氧化损害的任何物质。
用于本发明的实施例的合适抗氧化剂的实例包括但不限于维生素、维生素辅因子、矿物质、激素、类胡萝卜素、类胡萝卜素萜类、非类胡萝卜素萜类、类黄酮、类黄酮多酚类(例如,生物类黄酮)、黄酮醇、黄酮、酚、多酚、酚酯、多酚酯、非类黄酮酚类、异硫氰酸酯类、以及其组合。在一些实施例中,抗氧化剂是维生素A、维生素C、维生素E、泛醌、矿物质硒、锰、褪黑激素、α-胡萝卜素、β-胡萝卜素、番茄红素、叶黄素、玉蜀黍黄素(zeanthin)、隐黄素(crypoxanthin)、白藜芦醇(reservatol)、丁子香酚、槲皮素、儿茶素、棉酚、橙皮素、姜黄素、阿魏酸、百里酚、羟基酪醇、姜黄、百里香、橄榄油、硫辛酸、谷胱甘肽(glutathinone)、谷氨酰胺(gutamine)、草酸、生育酚衍生化合物、丁基化羟基苯甲醚(BHA)、丁羟甲苯(BHT)、乙二胺四乙酸(EDTA)、叔丁基对苯二酚、乙酸、果胶、生育三烯酚、生育酚、辅酶Q10、玉米黄素、虾青素、斑蝥黄(canthaxantin)、皂苷、柠檬苦素、山柰酚(kaempfedrol)、杨梅酮、异鼠李素、原花色素、槲皮素、芦丁、木犀草素、芹菜素、红橘黄酮(tangeritin)、橙皮素、柚皮素、圣草酚(erodictyol)、黄烷-3-醇(例如,花青素)、没食子儿茶素、表儿茶素及其没食子酸酯形式、表没食子儿茶素及其没食子酸酯形式(ECGC)、茶黄素及其没食子酸酯形式、茶玉红精、异黄酮、植物雌激素、染料木黄酮、大豆黄素、黄豆黄素、花色素苷(anythocyanin)、氰化物(cyaniding)、飞燕草色素、锦葵花素、花葵素、甲基花青素、矮牵牛素、鞣花酸、没食子酸、水杨酸、迷迭香酸、肉桂酸及其衍生物(例如,阿魏酸)、绿原酸、菊苣酸(chicoric acid)、没食子鞣质、鞣花丹宁、花黄素、β-花青苷和其他植物颜料、水飞蓟素、柠檬酸、木酚素、抗营养素(antinutrient)、胆红素、尿酸、R-α-硫辛酸、N-乙酰半胱氨酸、油柑宁(emblicanin)、苹果提取物、苹果皮提取物(苹果多酚)、红路易波士提取物(rooibos extract red)、绿路易波士提取物(rooibos extract,green)、山楂果提取物、覆盆子提取物、生咖啡抗氧化剂(GCA)、野樱梅提取物20%、葡萄籽提取物(VinOseed)、可可豆提取物、啤酒花提取物、山竹果提取物、山竹果壳提取物、蔓越莓提取物、石榴提取物、石榴皮提取物、石榴籽提取物、山楂浆果提取物、波梅拉(pomella)石榴提取物、肉桂皮提取物、葡萄皮提取物、越桔提取物、松树皮提取物、碧萝芷、接骨木提取物、桑树根提取物、枸杞(gogi)提取物、黑莓提取物、蓝莓提取物、蓝莓叶提取物、树莓提取物、姜黄提取物、柑橘属生物类黄酮、黑醋栗、姜、巴西莓粉、生咖啡豆提取物、绿茶提取物、以及植酸、或其组合。在替代实施例中,抗氧化剂是合成的抗氧化剂,例如像丁基化羟基甲苯或丁基化羟基苯甲醚。用于本发明的实施例的合适抗氧化剂的其他来源包括但不限于水果、蔬菜、茶、可可豆、巧克力、香辛料、草本植物、大米、来自家畜的器官肉类、酵母、全谷类(whole grain)、或谷类(cereal grain)。
具体的抗氧化剂属于称为多酚(也称为“多酚类”)的植物营养素类,这些多酚是在植物中发现的一组化学物质,其特征在于每个分子存在超过一个酚基团。用于本发明的实施例的合适多酚包括儿茶素、原花色素、原花青素、花青素、槲皮素、芦丁、白藜芦醇、异黄酮、姜黄素、安石榴苷、鞣花单宁、橙皮苷、柚皮苷、柑橘类黄酮、绿原酸、其他类似材料、以及其组合。
在一个实施例中,抗氧化剂是儿茶素,例如像表没食子儿茶素没食子酸酯(EGCG)。在另一个实施例中,抗氧化剂选自原花色素、原花青素或其组合。在具体的实施例中,抗氧化剂是花青素。在还其他实施例中,抗氧化剂选自槲皮素、芦丁或其组合。在一个实施例中,抗氧化剂是白藜芦醇。在另一个实施例中,抗氧化剂是异黄酮。在还另一个实施例中,抗氧化剂是姜黄素。在又另一个实施例中,抗氧化剂选自安石榴苷、鞣花单宁或其组合。在还另一个实施例中,抗氧化剂是绿原酸。
在某些实施例中,功能成分是至少一种膳食纤维。在组成和键两方面具有显著不同的结构的多种聚合物碳水化合物落在膳食纤维的定义内。此类化合物是本领域技术人员熟知的,它们的非限制性实例包括非淀粉多糖、木质素、纤维素、甲基纤维素、半纤维素、β-葡聚糖、果胶、树胶、粘质、蜡、菊糖、寡糖、果寡糖、环糊精、壳质、以及其组合。尽管膳食纤维通常源于植物来源,但是难消化的动物产物如壳质也被分类为膳食纤维。壳质是由通过与纤维素的键类似的β(1-4)键连接的乙酰基葡萄糖胺单元构成的多糖。
在某些实施例中,功能成分是至少一种脂肪酸。如本文所用,“脂肪酸”是指任何直链单羧酸并且包括饱和脂肪酸、不饱和脂肪酸、长链脂肪酸、中链脂肪酸、短链脂肪酸、脂肪酸前体(包括ω-9脂肪酸前体)、和酯化脂肪酸。如本文所用,“长链多不饱和脂肪酸”是指具有长脂肪族尾部的任何多不饱和羧酸或有机酸。如本文所用,“ω-3脂肪酸”是指任何多不饱和脂肪酸,其具有作为从其碳链的末端甲基端起的第三个碳碳键的第一双键。在具体实施例中,ω-3脂肪酸可以包括长链ω-3脂肪酸。如本文所用,“ω-6脂肪酸”是任何多不饱和脂肪酸,其具有作为从其碳链的末端甲基端起的第六个碳碳键的第一双键。
用于本发明的实施例中的合适的ω-3脂肪酸可以来源于例如藻类、鱼、动物、植物、或其组合。合适的ω-3脂肪酸的实例包括但不限于亚麻酸、α-亚麻酸、二十碳五烯酸、二十二碳六烯酸、十八碳四烯酸、二十碳四烯酸以及其组合。在一些实施例中,合适的ω-3脂肪酸可以在鱼油(例如,鲱鱼油、金枪鱼油、鲑鱼油、鲣鱼油、和鳕鱼油)、微藻类ω-3油或其组合中提供。在具体实施例中,合适的ω-3脂肪酸可以来源于可商购的ω-3脂肪酸油,如微藻DHA油(来自马里兰州哥伦比亚的马泰克公司(Martek,Columbia,MD))、OmegaPure(来自德克萨斯州休斯顿的ω-蛋白公司(Omega Protein,Houston,TX))、Marinol C-38(来自伊利诺州长纳霍的脂类营养公司(Lipid Nutrition,Channahon,IL))、鲣鱼油和MEG-3(来自新斯科舍省达特茅斯的海洋营养公司(Ocean Nutrition,Dartmouth,NS))、Evogel(来自德国霍尔茨明登的德之馨公司(Symrise,Holzminden,Germany))、来自金枪鱼或鲑鱼的海洋油(来自康涅狄格州威尔顿的阿里斯塔公司(Arista Wilton,CT))、OmegaSource 2000、来自鲱鱼的海洋油和来自鳕鱼的海洋油(来自北卡罗来纳州研究三角区的ω资源公司(OmegaSource,RTP,NC))。
合适的ω-6脂肪酸包括但不限于亚油酸、γ-亚麻酸、二高-γ-亚麻酸、花生四烯酸、二十碳二烯酸、二十二碳二烯酸、肾上腺酸、二十二碳五烯酸以及其组合。
用于本发明的实施例的合适酯化脂肪酸包括但不限于含有ω-3和/或ω-6脂肪酸的单酰基甘油、含有ω-3和/或ω-6脂肪酸的二酰基甘油或含有ω-3和/或ω-6脂肪酸的三酰基甘油以及其组合。
在某些实施例中,功能成分是至少一种维生素。合适的维生素包括维生素A、维生素D、维生素E、维生素K、维生素B1、维生素B2、维生素B3、维生素B5、维生素B6、维生素B7、维生素B9、维生素B12、和维生素C。
多种其他化合物已被一些官方分类为维生素。这些化合物可以被称为假维生素,并且包括但不限于如泛醌(辅酶Q10)、潘氨酸、二甲基甘氨酸、特斯垂(taestrile)、苦杏仁苷、类黄酮、对-氨基苯甲酸、腺嘌呤、腺苷酸和s-甲基甲硫氨酸等化合物。如本文所用,术语维生素包括假维生素。在一些实施例中,维生素是选自维生素A、维生素D、维生素E、维生素K以及其组合的脂溶性维生素。在其他实施例中,维生素是选自维生素B1、维生素B2、维生素B3、维生素B6、维生素B12、叶酸、生物素、泛酸、维生素C以及其组合的水溶性维生素。
在某些实施例中,功能成分是葡糖胺,任选地进一步包含硫酸软骨素。
在某些实施例中,功能成分是至少一种矿物质。根据本发明的传授内容,矿物质包括活生物体所需要的无机化学元素。矿物质由广泛范围的组合物(例如,元素、简单的盐和复合硅酸盐)构成并且结晶结构也广泛不同。它们可以天然地出现于食物和饮料中,可以作为补充剂添加,或者可以与食物或饮料分开地食用或施用。
矿物质可以被分类为相对大量需要的主体矿物质(bulk mineral)或相对小量需要的微量矿物质。主体矿物质通常需要的量是大于或等于约100毫克/天,并且微量矿物质是需要量为小于约100毫克/天的那些。
在一个实施例中,矿物质选自主体矿物质、微量矿物质或其组合。主体矿物质的非限制性实例包括钙、氯、镁、磷、钾、钠、和硫。微量矿物质的非限制性实例包括铬、钴、铜、氟、铁、锰、钼、硒、锌、和碘。尽管碘通常被分类为微量矿物质,但是它需要比其他微量矿物质更大的量并且常常被分类为主体矿物质。
在一个具体实施例中,矿物质是被认为是人类营养所必需的微量矿物质,它的非限制性实例包括铋、硼、锂、镍、铷、硅、锶、碲、锡、钛、钨、和钒。
本文呈现的矿物质可以呈本领域普通技术人员已知的任何形式。例如,在一个实施例中,矿物质可以呈其具有正电荷或负电荷的离子形式。在另一个实施例中,矿物质可以呈其分子形式。例如,硫和磷通常天然地作为硫酸盐、硫化物和磷酸盐见到。
在某些实施例中,功能成分是至少一种防腐剂。在具体实施例中,防腐剂选自抗微生物剂、抗氧化剂、抗酵素剂或其组合。抗微生物剂的非限制性实例包括亚硫酸盐、丙酸盐、苯甲酸盐、山梨酸盐、硝酸盐、亚硝酸盐、细菌素、盐、糖、乙酸、二碳酸二甲酯(DMDC)、乙醇、和臭氧。在一个实施例中,防腐剂是亚硫酸盐。亚硫酸盐包括但不限于二氧化硫、亚硫酸氢钠和亚硫酸氢钾。在另一个实施例中,防腐剂是丙酸盐。丙酸盐包括但不限于丙酸、丙酸钙和丙酸钠。在又另一个实施例中,防腐剂是苯甲酸盐。苯甲酸盐包括但不限于苯甲酸钠和苯甲酸。在还另一个实施例中,防腐剂是山梨酸盐。山梨酸盐包括但不限于山梨酸钾、山梨酸钠、山梨酸钙和山梨酸。在还另一个实施例中,防腐剂是硝酸盐和/或亚硝酸盐。硝酸盐和亚硝酸盐包括但不限于硝酸钠和亚硝酸钠。在另一个实施例中,该至少一种防腐剂是细菌素,例如像尼生素。在还另一个实施例中,防腐剂是乙醇。在又另一个实施例中,防腐剂是臭氧。适合用作本发明的具体实施例中的防腐剂的抗酵素剂的非限制性实例包括抗坏血酸、柠檬酸和金属螯合剂如乙二胺四乙酸(EDTA)。
在某些实施例中,功能成分是至少一种水合剂。在另一个具体实施例中,水合剂是补充肌肉所燃烧的能量储存的碳水化合物。在美国专利号4,312,856、4,853,237、5,681,569和6,989,171中描述了用于本发明的具体实施例中的合适的碳水化合物。合适的碳水化合物的非限制性实例包括单糖、二糖、寡糖、复合多糖或其组合。用于具体实施例中的合适类型的单糖的非限制性实例包括丙糖、丁糖、戊糖、己糖、庚糖、辛糖和壬糖。特定类型的合适单糖的非限制性实例包括甘油醛、二羟基丙酮、赤藓糖、苏阿糖、赤藓酮糖、阿拉伯糖、来苏糖、核糖、木糖、核酮糖、木酮糖、阿洛糖、阿卓糖、半乳糖、葡萄糖、古洛糖、艾杜糖、甘露糖、塔洛糖、果糖、阿洛酮糖、山梨糖、塔格糖、甘露庚酮糖、景天庚酮糖(sedoheltulose)、辛酮糖(octolose)、和唾液糖(sialose)。合适二糖的非限制性实例包括蔗糖、乳糖和麦芽糖。合适寡糖的非限制性实例包括蔗糖、麦芽三糖和麦芽糊精。在其他具体实施例中,碳水化合物由玉米糖浆、甜菜糖、甘蔗糖、汁或茶提供。
在另一个具体实施例中,水合剂是提供细胞再水合的黄烷醇。黄烷醇是存在于植物中的一类天然物质,并且通常包括附接至一个或多个化学部分的2-苯基苯并吡喃酮分子骨架。用于本发明的具体实施例中的合适黄烷醇的非限制性实例包括儿茶素、表儿茶素、没食子儿茶素、表没食子儿茶素、表儿茶素没食子酸酯、表没食子儿茶素3-没食子酸酯、茶黄素、茶黄素3-没食子酸酯、茶黄素3’-没食子酸酯、茶黄素3,3’没食子酸酯、茶红素或其组合。黄烷醇的几种常见来源包括茶树、果实、蔬菜和花。在优选的实施例中,黄烷醇提取自绿茶。
在一个具体实施例中,水合剂是增强运动耐力的甘油溶液。含有甘油的溶液的摄取已显示提供多种有利的生理作用,如扩大的血容量、降低的心率和降低的直肠温度。
在某些实施例中,功能成分选自至少一种益生菌、益生元以及其组合。益生菌是影响人体天然存在的胃肠道微生物区系的有益微生物。益生菌的实例包括但不限于赋予人有益作用的乳酸杆菌(Lactobacilli)属、双歧杆菌(Bifidobacteria)属、链球菌(Streptococci)属或其组合的细菌。在本发明的具体实施例中,该至少一种益生菌选自乳酸杆菌属。根据本发明的其他具体实施例,该益生菌选自双歧杆菌属。在一个具体实施例中,益生菌选自链球菌属。
可以根据本发明使用的益生菌是本领域技术人员熟知的。包含益生菌的食品的非限制性实例包括酸乳、德国泡菜、克非尔(kefir)、韩国泡菜、发酵的蔬菜以及含有通过改善肠内微平衡来有利地影响宿主动物的微生物元素的其他食品。
根据本发明的实施例,益生元包括而不限于粘多糖、寡糖、多糖、氨基酸、维生素、营养物前体、蛋白质以及其组合。根据一个本发明的具体实施例,益生元选自膳食纤维,包括而不限于多糖和寡糖。根据本发明的具体实施例被分类为益生元的寡糖的非限制性实例包括果寡糖、菊糖、低聚异麦芽糖、乳糖醇(lactilol)、低聚乳果糖、乳果糖、焦糊精、大豆寡糖、低聚反式半乳糖、和低聚木糖。在其他实施例中,益生元是氨基酸。尽管多种已知的益生元发生分解为益生菌提供碳水化合物,但是一些益生菌也需要氨基酸来提供养分。
益生元天然地存在于多种食物中,这些食物包括而不限于香蕉、浆果、芦笋、大蒜、小麦、燕麦、大麦(以及其他全谷类)、亚麻籽、番茄、洋姜(Jerusalem artichoke)、洋葱和菊苣、菜叶(green)(例如,蒲公英嫩叶、菠菜、羽衣甘蓝叶、甜菜、无头甘蓝、芥菜叶、芜菁叶)、以及豆类(例如,小扁豆、云豆、鹰嘴豆、海军豆、白豆、黑豆)。
在某些实施例中,功能成分是至少一种体重管理剂。如本文所用,“体重管理剂”包括食欲遏制剂和/或生热作用剂。如本文所用,短语“食欲遏制剂”、“食欲饱腹组合物”、“饱腹剂”和“饱腹成分”同义。短语“食欲遏制剂”描述了当以有效量递送时遏制、抑制、减少或以其他方式缩减人的食欲的大量营养素、草本提取物、外源性激素、减食欲药、食欲不振药、药物、以及其组合。短语“生热作用剂”描述了当以有效量递送时刺激或以其他方式增强人的生热作用或代谢的大量营养素、草本提取物、外源性激素、减食欲药、食欲不振药、药物、以及其组合。
合适的体重管理剂包括选自由蛋白质、碳水化合物、膳食脂肪以及其组合组成的组的大量营养素。蛋白质、碳水化合物和膳食脂肪的消耗刺激具有食欲遏制作用的肽的释放。例如,蛋白质和膳食脂肪的消耗刺激胃肠激素胆囊收缩素(CCK)的释放,而碳水化合物和膳食脂肪的消耗刺激胰高血糖素样肽1(GLP-1)的释放。
合适的大量营养素体重管理剂还包括碳水化合物。碳水化合物通常包括被身体转化成用于能量的葡萄糖的糖、淀粉、纤维素和树胶。碳水化合物通常被分成两类:可消化的碳水化合物(例如,单糖、二糖和淀粉)和不可消化的碳水化合物(例如,膳食纤维)。研究已显示在小肠内不可消化的碳水化合物和具有降低的吸收和消化性的复合聚合物碳水化合物刺激抑制食物摄取的生理反应。因此,本文呈现的碳水化合物理想地包括不可消化的碳水化合物或具有降低的消化性的碳水化合物。此类碳水化合物的非限制性实例包括聚右旋糖;菊糖;源于单糖的多元醇如赤藓糖醇、甘露糖醇、木糖醇和山梨糖醇;源于二糖的醇如异麦芽酮糖醇、乳糖醇和麦芽糖醇;以及氢化淀粉水解产物。下文更详细地描述碳水化合物。
在另一个具体实施例中,体重管理剂是膳食脂肪。膳食脂肪是包含饱和脂肪酸和不饱和脂肪酸的组合的脂质。已显示多不饱和脂肪酸具有比单不饱和脂肪酸更大的饱腹能力。因此,本文呈现的膳食脂肪理想地包括多不饱和脂肪酸,其非限制性实例包括三酰基甘油。
在另一个具体实施例中,体重管理剂是草本提取物。来自多种类型的植物的提取物已被鉴定为具有食欲遏制特性。提取物具有食欲遏制特性的植物的非限制性实例包括火地亚(Hoodia)属、亚罗汉(Trichocaulon)属、水牛掌(Caralluma)属、豹皮花(Stapelia)属、奥贝亚(Orbea)属、马利筋(Asclepias)属、以及山茶花(Camelia)属的植物。其他实施例包括源自匙羹藤(Gymnema Sylvestre)、可乐果(Kola Nut)、酸橙(Citrus Auran tium)、巴拉圭茶(Yerba Mate)、加纳谷物(Griffonia Simplicifolia)、瓜拉那(Guarana)、没药(myrrh)、香胶树脂质(guggul Lipid)、和黑醋栗籽油(black current seed oil)的提取物。
草本提取物可以由任何类型的植物材料或植物生物质制备。植物材料和生物质的非限制性实例包括茎、根、叶、从植物材料中获得的干燥粉末、以及树液或干燥树液。草本提取物通常通过从植物中提取树液并且然后对树液进行喷雾干燥而制备。可替代地,可以使用溶剂提取程序。在初始提取之后,可能希望进一步分馏初始提取物(例如,通过柱色谱法),以便获得具有增强的活性的草本提取物。此类技术是本领域普通技术人员熟知的。
在一个实施例中,草本提取物是源自火地亚属的植物。称为P57的火地亚属的甾醇糖苷被认为是火地亚物种的食欲遏制作用的原因。在另一个实施例中,草本提取物源自水牛掌属的植物,它的非限制性实例包括瘤水牛掌糖苷(caratuberside)A、瘤水牛掌糖苷B、布塞洛糖苷(bouceroside)I、布塞洛糖苷II、布塞洛糖苷III、布塞洛糖苷IV、布塞洛糖苷V、布塞洛糖苷VI、布塞洛糖苷VII、布塞洛糖苷VIII、布塞洛糖苷IX和布塞洛糖苷X。在另一个实施例中,该至少一种草本提取物源自亚罗汉属的植物。亚罗汉属植物是通常原产自南非的肉质植物,与火地亚属类似,并且包括物种摩耶夫人(T.piliferum)和西洋蒲公英(T.officinale)。在另一个实施例中,草本提取物源自豹皮花属或奥贝亚属的植物。不希望受任何理论的束缚,认为表现出食欲遏制活性的化合物是皂苷,如孕烷糖苷,它们包括杂色豹皮花苷(stavaroside)A、B、C、D、E、F、G、H、I、J和K。在另一个实施例中,草本提取物源自马利筋属的植物。不希望受任何理论的束缚,认为这些提取物包含具有食欲遏制作用的甾族化合物,如孕烷糖苷和孕烷苷元。
在另一个具体实施例中,体重管理剂是具有体重管理作用的外源性激素。此类激素的非限制性实例包括CCK、肽YY、胃饥饿素、铃蟾肽和胃泌素释放肽(GRP)、肠抑素、载脂蛋白A-IV、GLP-1、淀粉不溶素、体抑素(somastatin)、和瘦素。
在另一个实施例中,体重管理剂是药物。非限制性实例包括苯丁胺、二乙胺苯酮、苯甲曲秦、西布曲明、利莫那班、胃泌酸调节素、盐酸氟西汀、麻黄碱、苯乙胺、或其他刺激物。
在某些实施例中,功能成分是至少一种骨质疏松症管理剂。在某些实施例中,骨质疏松症管理剂是至少一种钙源。根据一个具体实施例,钙源是含有钙的任何化合物,包括钙的盐络合物、溶解物质和其他形式。钙源的非限制性实例包括氨基酸螯合钙、碳酸钙、氧化钙、氢氧化钙、硫酸钙、氯化钙、磷酸钙、磷酸氢钙、磷酸二氢钙、柠檬酸钙、苹果酸钙、柠檬酸苹果酸钙、葡萄糖酸钙、酒石酸钙、乳酸钙、其溶解物质、以及其组合。
根据一个具体实施例,骨质疏松症管理剂是镁源。镁源是含有镁的任何化合物,包括镁的盐络合物、溶解物质和其他形式。镁源的非限制性实例包括氯化镁、柠檬酸镁、葡庚糖酸镁、葡萄糖酸镁、乳酸镁、氢氧化镁、吡啶甲酸镁(magnesium picolate)、硫酸镁、其溶解物质、及其混合物。在另一个具体实施例中,镁源包括氨基酸螯合镁或肌酸螯合镁。
在其他实施例中,骨质疏松症剂选自维生素D、维生素C、维生素K、其前体和/或β-胡萝卜素以及其组合。
多种植物和植物提取物也已被鉴定为对于预防和治疗骨质疏松症是有效的。作为骨质疏松症管理剂的合适植物和植物提取物的非限制性实例包括如美国专利公开号2005/0106215中所披露的蒲公英属(Taraxacum)和唐棣属(Amelanchier)的物种、以及如美国专利公开号2005/0079232中所披露的以下属的物种:山胡椒属(Lindera)、艾属(Artemisia)、菖蒲属(Acorus)、红花属(Carthamus)、葛缕子属(Carum)、蛇床属(Cnidium)、姜黄属(Curcuma)、莎草属(Cyperus)、刺柏属(Juniperus)、李属(Prunus)、鸢尾花属(Iris)、菊苣属(Cichorium)、坡柳属(Dodonaea)、淫羊藿属(Epimedium)、绒毛属(Erigonoum)、大豆属(Soya)、薄荷属(Mentha)、罗勒属(Ocimum)、百里香属(thymus)、菊蒿属(Tanacetum)、车前属(Plantago)、留兰香属(Spearmint)、红木属(Bixa)、葡萄属(Vitis)、迷迭香属(Rosemarinus)、漆树属(Rhus)、以及莳萝属(Anethum)。
在某些实施例中,功能成分是至少一种植物雌激素。植物雌激素是在植物中见到的化合物,它们典型地可以通过摄取具有植物雌激素的植物或植物部分而递送到人体中。如本文所用,“植物雌激素”是指当引入到身体内时引起任何程度的雌激素样作用的任何物质。例如,植物雌激素可以结合身体内的雌激素受体并且具有小的雌激素样作用。
用于本发明的实施例的合适植物雌激素的实例包括但不限于异黄酮、茋类、木酚素、二羟基苯甲酸内酯(resorcyclic acid lactone)、香豆素、香豆雌醇(coumestan)、香豆雌酚(coumestrol)、雌马酚、以及其组合。合适植物雌激素的来源包括但不限于全谷类、谷物、纤维、水果、蔬菜、黑升麻、龙舌兰根、黑醋栗、樱叶荚卓、圣洁莓、痉挛树皮、当归根、魔鬼爪(devil’s club)根、假独角兽根(false unicorn root)、人参根、千里光草(groundselherb)、甘草汁、活根草、益母草、牡丹根、覆盆子叶、蔷薇科植物、鼠尾草叶、洋菝契根、塞润榈浆果、野生山药根、开花蓍草、豆科植物、大豆、大豆产品(例如,味噌、大豆粉、豆奶、大豆坚果、大豆蛋白质分离物、马来豆酵饼(tempen)、或豆腐)、鹰嘴豆、坚果、小扁豆、种子、三叶草、红三叶草、蒲公英叶、蒲公英根、胡芦巴籽、绿茶、啤酒花、红葡萄酒、亚麻仁、大蒜、洋葱、亚麻籽、琉璃苣、块根马利筋(butterfly weed)、葛缕子、女贞子树(chaste tree)、牡荆、大枣、莳萝、茴香籽、雷公根、水飞蓟、唇萼薄荷、石榴、青蒿、豆粉、艾菊、葛藤根(葛根)等、以及其组合。
异黄酮属于称为多酚的植物营养素组。通常,多酚(也称为“多酚类”)是在植物中见到的一组化学物质,其特征在于每个分子存在超过一个酚基团。
根据本发明的实施例的合适植物雌激素异黄酮包括染料木黄酮、黄豆苷元、黄豆黄素、鹰嘴豆素A、芒柄花黄素、其相应天然存在的糖苷和糖苷缀合物、马台树脂醇、开环异落叶松脂素、肠内二酯、肠二醇、植物组织蛋白、以及其组合。
用于本发明的实施例的异黄酮的合适来源包括但不限于大豆、大豆产物、豆类、苜蓿芽、鹰嘴豆、花生、和红三叶草。
在某些实施例中,功能成分是至少一种长链脂肪族饱和伯醇。长链脂肪族饱和伯醇是不同组的有机化合物。术语醇是指以下事实:这些化合物的特征是结合到碳原子上的羟基(-OH)。用于本发明的具体实施例的具体长链脂肪族饱和伯醇的非限制性实例包括8碳原子1-辛醇、9碳1-壬醇、10碳原子1-癸醇、12碳原子1-十二烷醇、14碳原子1-十四烷醇、16碳原子1-十六烷醇、18碳原子1-十八烷醇、20碳原子1-二十烷醇、22碳1-二十二烷醇、24碳1-二十四烷醇、26碳1-二十六烷醇、27碳1-二十七烷醇、28碳1-二十八烷醇(octanosol)、29碳1-二十九烷醇、30碳1-三十烷醇、32碳1-三十二烷醇、和34碳1-三十四烷醇。
在一个实施例中,长链脂肪族饱和伯醇是普利醇。普利醇是关于主要由以下成分构成的长链脂肪族饱和伯醇的混合物的术语:28碳1-二十八烷醇和30碳1-三十烷醇以及较低浓度的其他醇如22碳1-二十二烷醇、24碳1-二十四烷醇、26碳1-二十六烷醇、27碳1-二十七烷醇、29碳1-二十九烷醇、32碳1-三十二烷醇、和34碳1-三十四烷醇。
在某些实施例中,功能成分是至少一种植物甾醇、植物甾烷醇或其组合。如本文所用,短语“甾烷醇”、“植物性甾烷醇”和“植物甾烷醇”同义。植物性甾醇和甾烷醇天然少量地存在于许多水果、蔬菜、坚果、种子、谷物、豆类、植物油、树皮和其他植物来源中。甾醇是在C-3处具有羟基的甾族化合物的亚组。通常,植物甾醇在甾核内具有双键,如胆固醇;然而,植物甾醇还可以在C-24处包含取代的侧链(R),如乙基或甲基,或另外的双键。植物甾醇的结构是本领域技术人员熟知的。
已发现至少44种天然存在的植物甾醇,并且它们通常源自植物,如玉米、大豆、小麦和桐油;然而,它们还能以合成方式产生以形成与天然的那些相同的组合物或者具有与天然存在的植物甾醇特性类似的特性的组合物。非限制性的合适植物甾醇包括但不限于4-去甲基甾醇(例如,β-谷甾醇、菜油甾醇、豆甾醇、菜籽甾醇、22-脱氢菜籽甾醇、和Δ5-燕麦甾醇)、4-单甲基甾醇和4,4-二甲基甾醇(三萜烯醇)(例如,环阿屯醇、24-亚甲基环木菠萝烷醇和环甾烷醇(cyclobranol))。
如本文所用,短语“甾烷醇”、“植物性甾烷醇”和“植物甾烷醇”同义。植物甾烷醇是在自然界中仅微量存在的饱和甾醇并且也可以如通过对植物甾醇进行氢化而以合成方式产生。合适的植物甾烷醇包括但不限于β-谷甾烷醇、菜油甾烷醇、环木菠萝烷醇以及其他三萜醇类的饱和形式。
如本文所用,植物甾醇和植物甾烷醇两者包括多种异构体如α异构体和β异构体。本发明的植物甾醇和植物甾烷醇还可以呈其酯形式。用于得到植物甾醇和植物甾烷醇的酯的合适方法是本领域普通技术人员熟知的,并且在美国专利号6,589,588、6,635,774、6,800,317和美国专利公开号2003/0045473中披露。合适的植物甾醇和植物甾烷醇的酯的非限制性实例包括乙酸谷甾醇酯、油酸谷甾醇酯、油酸豆甾醇酯、及其对应的植物甾烷醇酯。本发明的植物甾醇和植物甾烷醇还可以包括其衍生物。
示例性添加剂包括但不限于碳水化合物、多元醇、氨基酸及其对应盐、聚氨基酸及其对应盐、糖酸及其对应盐、核苷酸、有机酸、无机酸、包括有机酸盐和有机碱盐的有机盐、无机盐、苦味化合物、咖啡因、调味剂和调味成分、涩味化合物、蛋白质或蛋白质水解物、表面活性剂、乳化剂、植物提取物、类黄酮、醇、聚合物以及其组合。
在一个实施例中,组合物进一步包含一种或多种多元醇。如本文所用,术语“多元醇”是指含有超过一个羟基的分子。多元醇可以是分别含有2个、3个和4个羟基的二元醇、三元醇或四元醇。多元醇还可以含有超过4个羟基,如分别含有5个、6个或7个羟基的五元醇、六元醇、七元醇等。另外,多元醇还可以是作为碳水化合物的还原形式的糖醇、多羟基醇或多元醇,其中羰基(醛或酮,还原糖)已被还原成伯羟基或仲羟基。在一些实施例中,多元醇的非限制性实例包括麦芽糖醇、甘露糖醇、山梨糖醇、乳糖醇、木糖醇、异麦芽酮糖醇、丙二醇、甘油(丙三醇)、苏糖醇、半乳糖醇、帕拉金糖、还原性低聚异麦芽糖、还原性低聚木糖、还原性低聚龙胆糖、还原性麦芽糖糖浆、还原性葡萄糖糖浆以及糖醇或能够被还原的不会不利地影响味道的任何其他碳水化合物。
合适的氨基酸添加剂包括但不限于天冬氨酸、精氨酸、甘氨酸、谷氨酸、脯氨酸、苏氨酸、茶氨酸、半胱氨酸、胱氨酸、丙氨酸、缬氨酸、酪氨酸、亮氨酸、阿拉伯糖、反式-4-羟基脯氨酸、异亮氨酸、天冬酰胺、丝氨酸、赖氨酸、组氨酸、鸟氨酸、甲硫氨酸、肉毒碱、氨基丁酸(α-异构体、β-异构体和/或δ-异构体)、谷氨酰胺、羟基脯氨酸、牛磺酸、正缬氨酸、肌氨酸、及其盐形式如钠盐或钾盐或酸盐。氨基酸添加剂还可以呈D-构型或L-构型以及呈相同或不同氨基酸的一元、二元或三元形式。另外,如果适当的话,氨基酸可以是α-异构体、β-异构体、γ-异构体和/或δ-异构体。在一些实施例中,以上氨基酸及其对应盐(例如,其钠盐、钾盐、钙盐、镁盐或其他碱金属盐或碱土金属盐,或酸盐)的组合也是合适的添加剂。氨基酸可以是天然的或合成的。氨基酸还可以是经修饰的。经修饰的氨基酸是指其中至少一个原子已经被添加、去除、取代或其组合的任何氨基酸(例如,N-烷基氨基酸、N-酰基氨基酸或N-甲基氨基酸)。经修饰的氨基酸的非限制性实例包括氨基酸衍生物,如三甲基甘氨酸、N-甲基-甘氨酸和N-甲基-丙氨酸。如本文所用,经修饰的氨基酸涵盖经修饰的氨基酸和未经修饰的氨基酸二者。如本文所用,氨基酸还涵盖肽和多肽(例如,二肽、三肽、四肽和五肽)二者,如谷胱甘肽和L-丙氨酰-L-谷氨酰胺。合适的聚氨基酸添加剂包括聚-L-天冬氨酸、聚-L-赖氨酸(例如,聚-L-α-赖氨酸或聚-L-ε-赖氨酸)、聚-L-鸟氨酸(例如,聚-L-α-鸟氨酸或聚-L-ε-鸟氨酸)、聚-L-精氨酸、其他聚合物形式的氨基酸、以及其盐形式(例如,钙盐、钾盐、钠盐或镁盐,如L-谷氨酸单钠盐)。聚氨基酸添加剂也可以呈D-构型或L-构型。另外,如果适当的话,聚氨基酸可以是α-异构体、β-异构体、γ-异构体、δ-异构体和ε-异构体。在一些实施例中,以上聚氨基酸及其对应盐(例如,其钠盐、钾盐、钙盐、镁盐或其他碱金属盐或碱土金属盐或酸盐)的组合也是合适的添加剂。本文所述的聚氨基酸还可以包括不同氨基酸的共聚物。聚氨基酸可以是天然的或合成的。聚氨基酸也可以是经修饰的,以使得至少一个原子被添加、去除、取代或其组合(例如,N-烷基聚氨基酸或N-酰基聚氨基酸)。如本文所用,聚氨基酸涵盖经修饰的聚氨基酸和未经修饰的聚氨基酸二者。例如,经修饰的聚氨基酸包括但不限于具有不同分子量(MW)的聚氨基酸,如具有1,500的MW、6,000的MW、25,200的MW、63,000的MW、83,000的MW或300,000的MW的聚-L-α-赖氨酸。
合适的糖酸添加剂包括但不限于醛糖酸、糖醛酸、醛糖二酸、海藻酸、葡糖酸、葡糖醛酸、葡糖二酸、半乳糖二酸、半乳糖醛酸、及其盐(例如,钠盐、钾盐、钙盐、镁盐或其他生理学上可接受的盐)、以及其组合。
合适的核苷酸添加剂包括但不限于单磷酸肌苷(“IMP”)、单磷酸鸟苷(“GMP”)、单磷酸腺苷(“AMP”)、单磷酸胞嘧啶(CMP)、单磷酸尿嘧啶(UMP)、二磷酸肌苷、二磷酸鸟苷、二磷酸腺苷、二磷酸胞嘧啶、二磷酸尿嘧啶、三磷酸肌苷、三磷酸鸟苷、三磷酸腺苷、三磷酸胞嘧啶、三磷酸尿嘧啶、其碱金属盐或碱土金属盐、以及其组合。本文所述的核苷酸还可以包含核苷酸相关的添加剂,如核苷或核酸碱基(例如,鸟嘌呤、胞嘧啶、腺嘌呤、胸腺嘧啶、尿嘧啶)。
合适的有机酸添加剂包括包含-COOH部分的任何化合物,例如像C2-C30羧酸、取代的羟基C2-C30羧酸、丁酸(乙酯)、取代的丁酸(乙酯)、苯甲酸、取代的苯甲酸(例如,2,4-二羟基苯甲酸)、取代的肉桂酸、羟基酸、取代的羟基苯甲酸、茴香酸取代的环己基羧酸、鞣酸、乌头酸、乳酸、酒石酸、柠檬酸、异柠檬酸、葡糖酸、葡庚糖酸、己二酸、羟基柠檬酸、苹果酸、水果酒石酸(fruitaric acid)(苹果酸、富马酸和酒石酸的共混物)、富马酸、马来酸、琥珀酸、绿原酸、水杨酸、肌酸、咖啡酸、胆汁酸、乙酸、抗坏血酸、海藻酸、异抗坏血酸、聚谷氨酸、葡糖酸δ内酯、及其碱金属盐或碱土金属盐衍生物。另外,有机酸添加剂也可以呈D-构型或L-构型。
合适的有机酸添加剂盐包括但不限于所有有机酸的钠盐、钙盐、钾盐、以及镁盐,如柠檬酸盐、苹果酸盐、酒石酸盐、富马酸盐、乳酸盐(例如,乳酸钠)、海藻酸盐(例如,海藻酸钠)、抗坏血酸盐(例如,抗坏血酸钠)、苯甲酸盐(例如,苯甲酸钠或苯甲酸钾)、山梨酸盐和己二酸盐。所述的有机酸添加剂的实例任选地可以被选自以下项的至少一个基团取代:氢、烷基、烯基、炔基、卤素、卤代烷基、羧基、酰基、酰氧基、氨基、酰氨基、羧基衍生物、烷氨基、二烷基氨基、芳基氨基、烷氧基、芳氧基、硝基、氰基、磺基、硫醇、亚胺、磺酰基、次磺酰基(sulfenyl)、亚磺酰基、氨磺酰基、羧烷氧基、甲酰胺基、膦酰基、氧膦基、磷酰基、膦基、硫酯、硫醚、酸酐、肟基、肼基、氨甲酰基、磷或膦酸酯基。在具体实施例中,当存在于消费品(例如像饮料)中时,有机酸添加剂是以有效提供从约10ppm至约5,000ppm的浓度的量存在于甜味剂组合物中。
合适的无机酸添加剂包括但不限于磷酸、亚磷酸、聚磷酸、盐酸、硫酸、碳酸、磷酸二氢钠、及其碱金属盐或碱土金属盐(例如,肌醇六磷酸Mg/Ca)。
合适的苦味化合物添加剂包括但不限于咖啡因、奎宁、尿素、苦橘油、柚皮苷、苦木、及其盐。
合适的调味剂和调味成分添加剂包括但不限于香草醛、香草提取物、芒果提取物、肉桂、柑橘、椰子、姜、绿花白千层醇(viridiflorol)、扁桃仁、薄荷醇(包括不含薄荷的薄荷醇)、葡萄皮提取物、和葡萄籽提取物。“调味剂”和“调味成分”同义并且可以包括天然物质或合成物质或其组合。调味剂还包括赋予风味的任何其他物质并且可以包括在通常接受的范围内使用时对人或动物安全的天然物质或非天然(合成)物质。专有调味剂的非限制性实例包括天然调味甜度增强剂K14323(德国达姆施塔特(Darmstadt,Germany))、SymriseTM甜度天然风味遮盖剂161453和164126(SymriseTM,德国霍尔茨明登(Holzminden,Germany))、Natural AdvantageTM苦味阻滞剂1、2、9和10(NaturalAdvantageTM,美国新泽西州弗里霍尔德(Freehold,New Jersey,U.S.A.))、以及SucramaskTM(美国加利福尼亚州斯托克顿市创造性科研管理处(Creative ResearchManagement,Stockton,California,U.S.A.))。
合适的聚合物添加剂包括但不限于壳聚糖、果胶、果胶酸、果胶酯酸、聚糖醛酸、聚半乳糖醛酸、淀粉、食品水解胶体或其粗提取物(例如,塞内加尔阿拉伯树胶(FibergumTM)、塞伊阿拉伯树胶、鹿角菜胶)、聚-L-赖氨酸(例如,聚-L-α-赖氨酸或聚-L-ε-赖氨酸)、聚-L-鸟氨酸(例如,聚-L-α-鸟氨酸或聚-L-ε-鸟氨酸)、聚丙二醇、聚乙二醇、聚(乙二醇甲基醚)、聚精氨酸、聚天冬氨酸、聚谷氨酸、聚乙烯亚胺、海藻酸、海藻酸钠、海藻酸丙二醇酯、以及聚乙二醇海藻酸钠、六偏磷酸钠及其盐、以及其他阳离子聚合物和阴离子聚合物。
合适的蛋白质或蛋白质水解物添加剂包括但不限于牛血清白蛋白(BSA)、乳清蛋白(包括其级分或浓缩物,如90%即溶乳清蛋白分离物、34%乳清蛋白、50%水解乳清蛋白和80%乳清蛋白浓缩物)、可溶性大米蛋白、大豆蛋白、蛋白质分离物、蛋白质水解物、蛋白质水解物的反应产物、糖蛋白和/或含有氨基酸(例如,甘氨酸、丙氨酸、丝氨酸、苏氨酸、天冬酰胺、谷氨酰胺、精氨酸、缬氨酸、异亮氨酸、亮氨酸、正缬氨酸、甲硫氨酸、脯氨酸、酪氨酸、羟脯氨酸等)的蛋白聚糖、胶原蛋白(例如,明胶)、部分水解的胶原蛋白(例如,水解的鱼胶原蛋白)、以及胶原蛋白水解产物(例如,猪胶原蛋白水解产物)。
合适的表面活性剂添加剂包括但不限于聚山梨醇酯(例如,聚氧乙烯脱水山梨糖醇单油酸酯(聚山梨醇酯80)、聚山梨醇酯20、聚山梨醇酯60)、十二烷基苯磺酸钠、磺基琥珀酸二辛酯或磺基琥珀酸二辛基酯钠、十二烷基硫酸钠、氯化鲸蜡基吡啶鎓(氯化十六烷基吡啶鎓)、溴化十六烷基三甲铵、胆酸钠、氨甲酰、氯化胆碱、甘胆酸钠、牛磺脱氧胆酸钠、月桂酰精氨酸酯、硬脂酰乳酸钠、牛磺胆酸钠、卵磷脂、蔗糖油酸酯、蔗糖硬脂酸酯、蔗糖棕榈酸酯、蔗糖月桂酸酯、及其他乳化剂等。
合适的类黄酮添加剂被分类为黄酮醇、黄酮、黄烷酮、黄烷-3-醇、异黄酮、或花色素。类黄酮添加剂的非限制性实例包括但不限于儿茶素(例如,绿茶提取物,如PolyphenonTM60、PolyphenonTM30和PolyphenonTM25(日本三井农林株式会社(Mitsui NorinCo.,Ltd.,Japan)))、多酚、芦丁(例如,酶修饰的芦丁SanmelinTMAO(日本大阪三荣源F.F.I.株式会社(San-fi Gen F.F.I.,Inc.,Osaka,Japan)))、新橙皮苷、柚皮苷、新橙皮苷二氢查耳酮等。
合适的醇添加剂包括但不限于乙醇。
合适的涩味化合物添加剂包括但不限于鞣酸、氯化铕(EuCl3)、氯化钆(GdCl3)、氯化铽(TbCl3)、明矾、鞣酸、和多酚(例如,茶多酚)。
实例
实例1:含有REB M和三氯蔗糖的无糖可乐饮料
以下成分(以克计)用于制造1升饮料:
表1
将无糖可乐饮料在碳酸化罐用饮料级二氧化碳碳酸化到3.8倍体积的碳酸化水平,然后装到300ml玻璃瓶中并在35℃下老化过夜。第二天,将饮料冷却到4℃,然后在工作台上品尝。
在糖浆的情形下,将上述成分溶解在153.85克水(1份)中。然后添加846.17克碳酸水(5.5份)以制造最终饮料。
实例2:含有REB M和乙酰磺胺酸的无糖可乐饮料
以下成分(以克计)用于制造1升饮料:
表2
将无糖可乐饮料在碳酸化罐用饮料级二氧化碳碳酸化到3.8倍体积的碳酸化水平,然后装到300ml玻璃瓶中并在35℃下老化过夜。第二天,将饮料冷却到4℃,并且在工作台上品尝。
在糖浆的情形下,将上述成分溶解在153.85克水(1份)中。然后添加846.17克碳酸水(5.5份)以制造最终饮料。
实例3:含有REB M和糖精的无糖可乐饮料
以下成分(以克计)用于制造1升饮料:
表3
将无糖可乐饮料在碳酸化罐用饮料级二氧化碳碳酸化到3.8倍体积的碳酸化水平,然后装到300ml玻璃瓶中并在35℃下老化过夜。第二天,将饮料冷却到4℃,并且在工作台上品尝。
在糖浆的情形下,将上述成分溶解在153.85克水(1份)中。然后添加846.17克碳酸水(5.5份)以制造最终饮料。
实例4:实例1-3的饮料的感官测试结果
四名有经验的专家组成员在工作台上盲法品尝实例1-3的饮料(对于碳酸饮料,3个阶段)。在样品之间向每位专家组成员给予温热的瓶装水和不加盐的饼干以食用并冲洗味觉。在每个阶段品尝最多4个样品以避免疲劳。
表4:无糖碳酸可乐的感官味道结果
所有专家组成员一致认为共混物(饮料1-9)的甜味强度与对照非常接近。与对照相比,共混物显示味道品质改善(像糖的味道、甜味存留较少、苦余味较小)。添加根皮素(饮料2、饮料5和饮料8)和赤藓糖醇(饮料3、饮料6和饮料9)给饮料带来了更多改善(更圆润、更醇厚),并且是专家组成员最偏爱的。
实例5:含有REB M和三氯蔗糖的豆奶饮料
以下成分(以克计)用于制造1000克饮料:
配制品1:具有Reb M(45ppm)和三氯蔗糖(20ppm)的饮料(pH7.1,白利糖度5.0)
配制品2:具有Reb M(125ppm)和阿洛酮糖的对照-1饮料(pH 7.2,白利糖度4.83)
豆奶基质 | 752.63 |
麦芽糊精 | 2.83 |
阿洛酮糖糖浆(71%固体) | 3.90 |
黄原胶 | 0.10 |
结冷胶 | 0.30 |
氯化钠 | 1.00 |
碳酸钙 | 3.00 |
维生素预混料 | 0.20 |
甜叶菊reb-M | 0.1250 |
大豆卵磷脂 | 0.0440 |
奶香精 | 3.52 |
处理过的水 | 232.35 |
总计(克) | 1000.00 |
配制品3:具有蔗糖和三氯蔗糖的对照-2饮料(pH 7.4,白利糖度10.5)
将每种配制品(1-3)的成分在水中混合直至完全溶解。在完全溶解之后,将饮料预热(80℃),脱气,然后热处理(超高温,137℃持续17秒),冷却至80℃并均化(154+70kg/cm2,2次,70℃)。将饮料冷却、包装并冷藏储存直至进行味道评价。
感官结果
由5-6名有经验的专家小组成员对这三种配制品进行盲法评价。他们都一致认为配制品1(具有reb-M和三氯蔗糖的饮料)的味道与含有更多的卡路里并且目前已经商业化的对照-2(具有蔗糖和三氯蔗糖的饮料)非常接近。
专家小组成员一致认为,与配制品2(具有reb-M和阿洛酮糖的对照-1)相比,配制品1(具有reb-M和三氯蔗糖的饮料)显示改善的味道特征(像糖的味道,风味更圆润,余味清爽)。
实例6:含有REB-M、三氯蔗糖和果汁的豆奶饮料-pH 4
以下成分(以克计)用于制造1000克饮料:配制品4:具有Reb M(50ppm)和三氯蔗糖(100)的饮料(pH 4,白利糖度2.5)
配制品5:具有Reb-M和阿洛酮糖的对照-3饮料(pH 4,白利糖度1.5)
配制品6:具有蔗糖和三氯蔗糖的对照-4饮料(pH 4,白利糖度6.19)
将每种配制品(4-6)的成分在水中混合直至完全溶解。在完全溶解之后,将饮料预热(80℃),脱气,然后热处理(超高温,125℃持续17秒),冷却至80℃并均化(154+70kg/cm2,2次,70℃)。将饮料冷却、包装并冷藏储存直至进行味道评价。
感官结果
由5-6名有经验的专家小组成员对这三种配制品进行盲法评价。他们都一致认为配制品4(具有reb-M和三氯蔗糖的饮料)的味道与含有更多的卡路里并且目前已经商业化的对照-4(具有蔗糖和三氯蔗糖的饮料)非常接近。
专家小组成员一致认为,与配制品5(具有reb-M和阿洛酮糖的对照-3)相比,配制品4(具有reb-M和三氯蔗糖的饮料)显示改善的味道特征(像糖的味道,风味更圆润、强烈,余味清爽)。
Claims (17)
1.一种饮料,所述饮料包括(i)包含莱鲍迪苷M的甜菊醇糖苷混合物和(ii)至少一种合成甜味剂;
其中莱鲍迪苷M的浓度是从约1ppm至约250ppm,
所述包含莱鲍迪苷M的甜菊醇糖苷混合物与所述至少一种合成甜味剂的重量比是从约0.5:1至约3:1,并且
所述饮料选自碳酸饮料和含植物蛋白的饮料。
2.如权利要求1所述的饮料,其中,所述包含莱鲍迪苷M的甜菊醇糖苷混合物包含按重量计至少约80%的莱鲍迪苷M。
3.如权利要求1所述的饮料,其中,所述包含莱鲍迪苷M的甜菊醇糖苷混合物包含按重量计至少约95%的莱鲍迪苷M。
4.如权利要求1所述的饮料,其中,所述合成甜味剂选自由以下项组成的组:三氯蔗糖、乙酰磺胺酸钾、乙酰磺胺酸及其盐、阿斯巴甜、阿力甜、糖精及其盐、新橙皮苷二氢查耳酮、环己基氨基磺酸盐、环拉酸及其盐、纽甜、爱德万甜、糖基化甜菊醇糖苷(GSG)以及其组合。
5.如权利要求5所述的饮料,其中,所述合成甜味剂选自由三氯蔗糖、乙酰磺胺酸钾、糖精以及其组合组成的组。
6.如权利要求1所述的饮料,其中,所述至少一种合成甜味剂以从约1ppm至约250ppm的浓度存在。
7.如权利要求1所述的饮料,其进一步包含一种或多种选自由赤藓糖醇、阿洛酮糖、纤维二糖、橙皮素二氢查耳酮-4’-O-β-D-葡糖苷和根皮素组成的组的物质。
8.如权利要求7所述的饮料,其中,所述饮料中根皮素的浓度是从约0.1ppm至约15ppm。
9.如权利要求8所述的饮料,其中,所述饮料中根皮素的浓度是从约0.1ppm至约1ppm。
10.如权利要求7所述的饮料,其中,所述饮料中赤藓糖醇、阿洛酮糖和/或纤维二糖的量是按重量计约0.1%至约2%。
11.如权利要求7所述的饮料,其中,橙皮素二氢查耳酮-4’-O-β-D-葡糖苷的浓度是从约0.1ppm至约20ppm。
12.如权利要求1所述的饮料,其中,所述饮料选自中卡路里饮料、低卡路里饮料或零卡路里饮料。
13.如权利要求12所述的饮料,其中,所述饮料是零卡路里饮料。
14.如权利要求1所述的饮料,其中,所述碳酸饮料选自由冷冻的碳酸饮料、增强的起泡饮料、可乐、水果风味的起泡饮料、姜汁汽水、软饮品和沙士组成的组。
15.如权利要求14所述的饮料,其中,所述碳酸饮料是可乐。
16.如权利要求1所述的饮料,其中,所述含植物蛋白的饮料选自由椰奶、燕麦奶、腰果奶、杏仁奶和豆奶组成的组。
17.如权利要求1所述的饮料,其中,所述饮料的蔗糖等效值是至少约8%。
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BR112022005792A2 (pt) | 2022-06-21 |
EP4033915A1 (en) | 2022-08-03 |
EP4033915A4 (en) | 2023-05-31 |
AU2020353179A1 (en) | 2022-04-14 |
MX2022003500A (es) | 2022-07-12 |
US20220295833A1 (en) | 2022-09-22 |
CA3155670A1 (en) | 2021-04-01 |
WO2021062346A1 (en) | 2021-04-01 |
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