CN115867147A - 具有增强风味的包含莱鲍迪苷am和莱鲍迪苷m的饮料 - Google Patents
具有增强风味的包含莱鲍迪苷am和莱鲍迪苷m的饮料 Download PDFInfo
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- CN115867147A CN115867147A CN202180048211.0A CN202180048211A CN115867147A CN 115867147 A CN115867147 A CN 115867147A CN 202180048211 A CN202180048211 A CN 202180048211A CN 115867147 A CN115867147 A CN 115867147A
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- beverage
- rebaudioside
- acid
- flavor
- beverages
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- A—HUMAN NECESSITIES
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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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
- A23L2/56—Flavouring or bittering agents
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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
- 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
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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
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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Abstract
提供了包含增甜量的莱鲍迪苷AM和增甜量的莱鲍迪苷M的饮料。所述饮料具有包括更圆润的风味的改进的风味特征。还提供了制备饮料的方法和改进饮料的风味特征的方法。
Description
相关申请的交叉引用
本申请要求2020年5月7日提交的美国临时专利申请号63/021,364的优先权,所述申请的内容并入本文。
发明领域
本发明总体上涉及包含莱鲍迪苷AM和莱鲍迪苷M的饮料,其中二者均以增甜量存在。当与不含有莱鲍迪苷AM的对应饮料相比,莱鲍迪苷AM的使用增强了饮料的风味特征。本发明还扩展到通过添加非增甜量的莱鲍迪苷AM来改进用莱鲍迪苷M甜味化的饮料的风味特征的方法。
发明背景
天然有热量的糖,如蔗糖、果糖和葡萄糖被用来给饮料、食品、药物、以及口腔卫生/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。
消费者越来越偏爱无热量或低热量的甜味剂,它们已被引入以满足消费者需求。然而,无热量和低热量的甜味剂以挫败消费者的方式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(cooling taste)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。消费者对尝起来像蔗糖的天然无热量或低热量甜味剂的希望仍然很高。
莱鲍迪苷M(甜叶菊品种的叶子中发现的许多二萜糖苷中的一种)已经被确定为可以在饮料中实现高的最大甜度(例如,等效于传统碳酸软饮品所需的10白利糖度)的期望的天然无热量甜味剂。然而,莱鲍迪苷M仍存在不希望的风味属性,使得可将莱鲍迪苷M甜味化的饮料与蔗糖甜味化饮料区分出来。因此,仍需要提供希望的风味特征的可替代甜味剂体系。
发明概述
在第一方面,本发明涉及一种饮料,其包含(i)增甜量的莱鲍迪苷AM(ii)增甜量的莱鲍迪苷M。莱鲍迪苷AM的浓度大于50ppm,如从约75ppm至约600ppm。莱鲍迪苷M的浓度可以为从约50ppm至约600ppm,如从约100ppm至约250ppm。
该饮料具有至少约5%,如从约5%至约14%、从约7%至约14%、或从约7%至约10%的蔗糖等效值。
该饮料可以是任何碳酸饮料或非碳酸饮料。在具体实施例中,该饮料是碳酸软饮品。在另一个具体实施例中,该饮料的饮料基质包含柠檬酸或磷酸。
该饮料可以选自零卡路里饮料、低卡路里饮料、中卡路里饮料或富卡路里饮料。在具体实施例中,该饮料是零卡路里饮料。
在某些实施例中,与没有莱鲍迪苷AM的对应饮料(假定甜度水平(例如,蔗糖等效值)相同)相比,本发明的饮料具有改进的风味特征。在某些实施例中,与没有莱鲍迪苷AM的对应饮料相比,本发明的饮料具有更圆润的风味。
在第二方面,本发明提供了一种制备饮料的方法,所述方法包括将饮料糖浆与稀释量的水混合,其中所述饮料糖浆包含(i)莱鲍迪苷AM和(ii)莱鲍迪苷M,其中当配制成为饮料时,莱鲍迪苷AM的浓度大于约50ppm并且莱鲍迪苷M的浓度为从约50ppm至约600ppm。
在第三方面,本发明提供了一种制备饮料的方法,所述方法包括将(i)增甜量的莱鲍迪苷AM和(ii)增甜量的莱鲍迪苷M溶解于(iii)饮料基质中。当配制时,该饮料含有大于约50ppm的莱鲍迪苷AM和从约50ppm至约600ppm的莱鲍迪苷M。
在第四方面,本发明提供了一种改进用莱鲍迪苷M甜味化的饮料的风味特征的方法,所述方法包括将增甜量的莱鲍迪苷AM添加至所述饮料中,其中与没有莱鲍迪苷AM的对应饮料相比,莱鲍迪苷AM的添加改进了所述饮料的一种或多种风味属性,其中所述一种或多种风味属性选自由以下组成的组:苦味、涩味、甘草味、甜味存留、苦味存留、苦味余味、金属余味、和化学余味。
在第五方面,本发明提供了一种为用莱鲍迪苷M甜味化的饮料提供更圆润风味的方法,该方法包括将增甜量的莱鲍迪苷AM添加至所述饮料中。
在(i)莱鲍迪苷M甜味化的饮料与(ii)本发明的包含莱鲍迪苷M和莱鲍迪苷AM的饮料之间的感官比较是用等甜饮料来进行。
具体实施方式
I.定义
如本文所用,术语“涩味”是指知觉收紧和上颚干燥,并且已知强度逐渐增强并且在重复暴露后越来越难以从口中清除。涩味是口中出现的干燥感觉,通常被解释为由于包覆和润滑口腔的唾液膜中的蛋白质沉淀而导致的润滑性丧失。涩味并不局限于口的特定区域,而是弥漫性的表面现象,其特征是丧失润滑。
如本文所用,术语“苦”或“苦味”是指在检测苦促味剂之后所得的知觉或味觉。以下属性可产生苦味:涩味、苦涩味、金属味、苦金属味以及异味、余味和不希望的味道,包括但不限于冻灼和纸板味和/或这些味道的任何组合。应注意,在本领域中,术语“异味”通常与“苦味”同义。物质的苦味可与奎宁的苦味阈值1进行比较。(Guyton,Arthur C.(1991)Textbook of Medical Physiology[医学生理学教科书].(第8版).Philadelphia:W.B.Saunders;McLaughlin S.,Margolskee R.F.(1994).“The Sense of Taste[味觉]”.American Scientist[美国科学家].82(6):538-545)。如本文所述,可以使用一组受试者来测试苦味,或在体外,例如使用味觉受体细胞系。
如本文所用,术语“风味增强剂”是指以使得消费品尝起来更像蔗糖甜味化的饮料的这样的方式积极影响消费品(例如饮料)中的非蔗糖甜味剂的感知的化合物。例如,可以用风味增强剂减少或消除非蔗糖甜味剂的某些消极味道特性,例如苦味、酸味、涩味、咸味和金属味。在另一个实例中,风味增强剂改进了饮料的口感。在又另一个实例中,风味增强剂改进了饮料的圆润度。
如本文通常所用,术语“风味特征”是指饮料各种风味/味道属性的强度。示例性风味/味道属性是甜味强度、苦味强度、咸味强度、甘草味强度、清凉味强度和甘草味强度。确定给定甜味剂或甜味化的组合物的风味特征的方法为本领域中已知的。
如本文所用,术语“甘草”是指甜味剂或甜味化的组合物的甜味、半甜味、苦味和/或芳香味。
如本文所用,术语“口感”是指当组合物接触口腔和表面时感受到的消费品的感官和触觉特性。感官和触觉特性包括质地、厚度、稠度和醇厚度。
如本文所用,术语“圆润度”或“圆润的风味”是指缺乏浓烈(sharp)、刺激或不愉快感觉的风味特征。具有圆润的风味的饮料还可以被描述为是“平衡的”。
如本文所用,术语“酸”或“酸味”是指检测酸度的味道。它是由氢原子、或离子造成的。食物中存在的原子越多,其味道就越酸。物质的酸味是相对于稀盐酸来评定的,稀盐酸的酸味指数为1。相比之下,酒石酸的酸味指数为0.7,柠檬酸的指数为0.46,并且碳酸的指数为0.06。酸味的减少可以表示为酸味抑制的百分比。在一个实施例中,本发明的味道修饰组合物相对于不含味道修饰组合物的消费品将消费品(例如,饮料)的酸味降低至少约5%、至少约10%、至少约15%、至少约20%或至少约25%或更多。
如本文所用,术语“似糖特征”是指与蔗糖的特征类似的任何特征,并且包括但不限于,最大响应、风味特征、味道特征、时间特征、适应行为、口感、浓度/响应函数、促味剂/和风味/甜味相互作用、空间模式选择性、以及温度效应。这些特征是其中蔗糖的味道不同于其他化合物的味道的维度。
如本文所用,术语“增甜量”是指当存在于饮料中时提供可检测的甜度所需的化合物的量。当甜味剂高于其甜度识别阈值浓度时,甜味剂以“增甜量”存在。
如本文所用,术语“甜度识别阈值”是可由人味觉感知为甜的化合物的最低已知的浓度。甜度识别阈值浓度对于特定化合物是特异性的,并且可以基于温度、基质、成分和/或风味体系而变化。
II.饮料
莱鲍迪苷AM最近已被描述为新颖的甜菊醇糖苷。它可以从甜叶菊中分离(参见WO201875874的实例5,确定为CC-00350),通过重组酶制备(WO 2019/177634和WO 2019/178541)或者通过化学合成制备(参见下文的实例1)。WO 2019/178541描述了莱鲍迪苷AM的甜度识别阈值为50ppm,表明这样的莱鲍迪苷AM浓度可以影响各种其他饮料的风味特征。然而,该参考文献并未教导或建议,如本文所描述的,高于其甜度阈值的浓度的莱鲍迪苷AM积极地影响莱鲍迪苷M甜味化饮料的味道特征。
在一个方面,本发明涉及包含(i)增甜量的莱鲍迪苷AM和(ii)增甜量的莱鲍迪苷M的饮料。
莱鲍迪苷AM可以作为纯化化合物(即,在组合物中按重量计>99%)或作为混合物的一部分来提供。示例性混合物包括增强的甜叶菊提取物和甜菊醇糖苷混合物。在示例性实施例中,甜菊醇糖苷混合物包含按重量计至少约50%,例如像从约50%至约90%、从约50%至约80%、从约50%至约70%、从约50%至约60%、从约60%至约90%、从约60%至约80%、从约60%至约70%、从约70%至约90%、从约70%至约80%以及从约80%至约90%的莱鲍迪苷AM。在还另外的实施例中,甜菊醇糖苷混合物含有以下量的莱鲍迪苷AM:基于干基按重量计大于约80%、大于约90%、或大于约95%,例如,大于约91%、大于约92%、大于约93%、大于约94%、大于约95%、大于约96%、大于约97%以及大于约98%。
莱鲍迪苷AM在饮料中的量可以变化但是总是大于50ppm。莱鲍迪苷AM的示例性浓度包括从约75ppm至约600ppm、从约100ppm至约600ppm、从约100ppm至约500ppm、从约100ppm至约400ppm、从约100ppm至约300ppm、从约100ppm至约200ppm、从约200ppm至约600ppm、从约200ppm至约500ppm、从约200ppm至约400ppm、从约200ppm至约300ppm、从约300ppm至约600ppm、从约300ppm至约500ppm、从约300ppm至约400ppm、从约400ppm至约600ppm、从约400ppm至约500ppm、以及从约500ppm至约600ppm。
在其他实施例中,莱鲍迪苷AM在饮料中的浓度为从约200至约350ppm、从约200至约300ppm、或从约225至约275ppm。
在某些其他实施例中,莱鲍迪苷AM在饮料中的浓度为从约250至约350ppm或从约275ppm至约325ppm。
在还其他实施例中,莱鲍迪苷AM在饮料中的浓度为从约400ppm至约600ppm、从约450ppm至约550ppm、或从约475ppm至约525ppm。
莱鲍迪苷M可以作为纯化化合物(即,在组合物中按重量计>99%)或作为混合物的一部分来提供。示例性混合物包括增强的甜叶菊提取物和甜菊醇糖苷混合物。在示例性实施例中,甜菊醇糖苷混合物包含按重量计至少约50%,例如像从约50%至约90%、从约50%至约80%、从约50%至约70%、从约50%至约60%、从约60%至约90%、从约60%至约80%、从约60%至约70%、从约70%至约90%、从约70%至约80%以及从约80%至约90%的莱鲍迪苷M。在还另外的实施例中,甜菊醇糖苷混合物含有以下量的莱鲍迪苷M:基于干基按重量计大于约80%、大于约90%、或大于约95%,例如,大于约91%、大于约92%、大于约93%、大于约94%、大于约95%、大于约96%、大于约97%以及大于约98%。
莱鲍迪苷M在饮料中的量也可以变化但是总是以增甜量存在。在示例性实施例中,莱鲍迪苷M在饮料中的浓度从约50ppm至约600ppm,例如像从约50ppm至约500ppm、从约50ppm至约400ppm、从约50ppm至约300ppm、从约50ppm至约200ppm、从约50ppm至约100ppm、从约100ppm至约600ppm、从约100ppm至约500ppm、从约100ppm至约400ppm、从约100ppm至约300ppm、从约100ppm至约200ppm、从约200ppm至约600ppm、从约200ppm至约500ppm、从约200ppm至约400ppm、从约200ppm至约300ppm、从约300ppm至约600ppm、从约300ppm至约500ppm、从约300ppm至约400ppm、从约400ppm至约600ppm、从约400ppm至约500ppm、以及从约500ppm至约600ppm变化。
在其他实施例中,莱鲍迪苷M的浓度为从约100ppm至约250ppm、从约100ppm至约200ppm、或从约125ppm至约175ppm。
在又其他的实施例中,莱鲍迪苷M的浓度为从约150ppm至约250ppm或从约175ppm至约225ppm。
在还其他的实施例中,莱鲍迪苷M的浓度为从约200ppm至约300ppm或从约225ppm至约275ppm。
在具体实施例中,饮料包含(i)从约75ppm至约600ppm的莱鲍迪苷AM和(ii)从约50ppm至约600ppm的莱鲍迪苷M。
在另一个具体实施例中,饮料包含(i)从约200ppm至约350ppm的莱鲍迪苷AM和(ii)从约100ppm至约250ppm的莱鲍迪苷M。
在更具体的实施例中,饮料包含(i)从约200ppm至约300ppm的莱鲍迪苷AM和(ii)从约100ppm至约200ppm的莱鲍迪苷M。
在另一个更具体的实施例中,饮料包含(i)从约275ppm至约325ppm的莱鲍迪苷AM和(ii)从约175ppm至约225ppm的莱鲍迪苷M。
在另一个实施例中,饮料包含(i)从约400ppm至约600ppm的莱鲍迪苷AM和(ii)从约200ppm至约300ppm的莱鲍迪苷M。
在更具体的实施例中,饮料包含(i)从约450ppm至约550ppm的莱鲍迪苷AM和(ii)从约200ppm至约300ppm的莱鲍迪苷M。
饮料的甜度可以用其蔗糖等效值(SE)来表示。本发明的饮料的蔗糖等效值是至少约5%蔗糖等效值,例如像至少约6%蔗糖等效值、至少约7%蔗糖等效值、至少约8%蔗糖等效值、至少约9%蔗糖等效值、至少约10%蔗糖等效值、至少约11%蔗糖等效值、至少约12%蔗糖等效值、或至少约13%蔗糖等效值。
在其他实施例中,本发明的饮料的蔗糖等效值是从约5%至约14%、从约5%至约10%、从约7%至约14%、或从约7%至约10%。
本发明的饮料包括碳酸饮料和非碳酸饮料。
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。
非碳酸饮料包括但不限于果汁、水果风味果汁、果汁饮品、花蜜、蔬菜汁、蔬菜风味汁、运动饮品、能量饮品、增强型水饮品、具有维生素的增强型水、近水饮品(例如,具有天然的或合成的调味剂的水)、椰子汁、茶类饮品(例如,黑茶、绿茶、红茶、乌龙茶)、咖啡、可可饮品、含有乳组分的饮料(例如,乳饮料、含有乳组分的咖啡、欧蕾咖啡(caféau lait)、奶茶、果乳饮料)、含有谷物提取物的饮料以及冰沙。
在具体实施例中,本发明的饮料是碳酸软饮品。在更具体的实施例中,本发明的饮料是水果风味碳酸软饮品。在甚至更具体的实施例中,本发明的饮料是柠檬-酸橙风味碳酸软饮品。在还更具体的实施例中,本发明的饮料是低热量(diet)柠檬-酸橙风味碳酸软饮品。在其他还更具体的实施例中,本发明的饮料是低热量可乐。
饮料包含基质,即其中溶解了本发明的饮料成分的基础成分。在一个实施例中,饮料包含饮料品质的水作为基质,例如像可以使用去离子水、蒸馏水、反渗透水、碳处理水、纯化水、脱矿质水及其组合。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水。
在具体实施例中,本发明的饮料包括包含柠檬酸的饮料基质。在另一个具体实施例中,本发明的饮料包括包含磷酸的饮料基质。
考虑到饮料的pH不会实质上或不利地影响甜味剂的味道。饮料的pH范围的非限制性实例可以是从约1.8至约10。另一个实例包括从约2至约5的pH范围。在具体实施例中,饮料的pH可以是从约2.5至约4.2。本领域技术人员将理解,饮料的pH可以基于饮料的类型而变化。例如,乳品饮料可以具有大于4.2的pH。
饮料的可滴定酸度的范围可以例如是按饮料重量计从约0.01%至约1.0%。
在一个实施例中,起泡饮料产品具有按饮料的重量计从约0.01%至约1.0%、例如像按饮料的重量计从约0.05%至约0.25%的酸度。
起泡饮料产品的碳酸化作用具有0至约2%(w/w),例如从约0.1%至约1.0%(w/w)的二氧化碳或其等效物。
饮料可以是含咖啡因的或不含咖啡因的。
饮料的温度范围可以例如是从约4℃至约100℃,例如像从约4℃至约25℃。
饮料可以是富含热量的饮料,它具有最高达约120卡路里/8盎司份量。
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。
在具体实施例中,本发明提供了一种低热量饮料,其包含(i)增甜量的莱鲍迪苷AM和(ii)增甜量的莱鲍迪苷M,其中蔗糖等效值大于约5%。在更具体的实施例中,低热量饮料包含(i)大于约50ppm的莱鲍迪苷AM和(ii)增甜量的莱鲍迪苷M,其中饮料的蔗糖等效值为至少约5%。在另一个更具体的实施例中,低热量饮料包含(i)从约75ppm至约600ppm的莱鲍迪苷M和(ii)增甜量的莱鲍迪苷M,其中饮料的蔗糖等效值为至少约5%。
在其他实施例中,低热量饮料包含(i)从约200ppm至约350ppm的莱鲍迪苷AM和(ii)增甜量的莱鲍迪苷M,其中饮料的蔗糖等效值为至少约7%或从约7%至约8%。
在还其他实施例中,低热量饮料包含(i)从约400ppm至约600ppm的莱鲍迪苷AM和(ii)增甜量的莱鲍迪苷M,其中饮料的蔗糖等效值为至少约10%。
与没有莱鲍迪苷AM的对应饮料(具有相同的蔗糖等效值)相比,本发明的饮料具有改进的风味特征。甜味剂的风味特征是所展现出的所有味道属性的相对强度的定量特征。此类特征通常被绘制为直方图或雷达标图。
与没有莱鲍迪苷AM的对应饮料相比,本发明的饮料已经展现出一种或多种对于一种或多种消极风味属性或味道属性的改进(即,减少)。例如,本发明的饮料具有以下中的一种或多种:减少的苦味、减少的涩味、减少的甘草味、减少的甜味存留、减少的苦味存留、减少的苦味余味、减少的金属余味、或减少的化学余味。
与没有莱鲍迪苷AM的对应饮料相比,本发明的饮料具有更圆润的风味(平衡的风味)。
在一些实施例中,在本发明的饮料中指定的甜味剂(即,莱鲍迪苷AM和莱鲍迪苷M)是该饮料中仅有的甜味剂,即以增甜量存在的唯一甜味剂。在其他实施例中,饮料包含至少一种额外甜味剂,其中该至少一种额外甜味剂也以增甜量存在。该至少一种额外甜味剂可以是任何已知的甜味剂,例如天然甜味剂(包括天然高效甜味剂)、合成甜味剂或热量甜味剂。
例如,该至少一种额外甜味剂可以是碳水化合物甜味剂。合适的碳水化合物甜味剂选自但不限于由以下组成的组:蔗糖、甘油醛、二羟基丙酮、赤藓糖、苏糖、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、塔罗糖、果糖、阿洛酮糖、山梨糖、塔格糖、甘露庚酮糖、景天庚酮糖、辛酮糖、岩藻糖、鼠李糖、阿拉伯糖、松二糖、唾液糖及其组合。
该至少一种额外甜味剂还可以选自稀有糖,例如山梨糖、来苏糖、核酮糖、木糖、木酮糖、D-阿洛糖、L-核糖、D-塔格糖、L-葡萄糖、L-岩藻糖、L-阿拉伯糖、松二糖及其组合。
该至少一种额外甜味剂可以是其他甜菊醇糖苷或罗汉果苷、或含有甜菊醇糖苷或罗汉果苷的组合物。
示例性甜菊醇糖苷甜味剂包括但不限于,莱鲍迪苷M、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、甜茶苷、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、酶促糖基化的甜菊醇糖苷、甜叶菊提取物及其组合。
示例性罗汉果苷甜味剂包括但不限于:罗汉果甜苷I、罗汉果苷IA、罗汉果苷IE、11-氧代罗汉果苷IA、罗汉果苷II、罗汉果苷II A、罗汉果苷II B、罗汉果苷II E、7-氧代罗汉果苷II E、罗汉果苷III、罗汉果苷IIIe、11-氧代罗汉果苷IIIE、11-脱氧罗汉果苷III、罗汉果苷IV、罗汉果苷IVA、11-氧代罗汉果苷IV、11-氧代罗汉果苷IVA、罗汉果苷V、异罗汉果苷V、11-脱氧罗汉果苷V、7-氧代罗汉果苷V、11-氧代罗汉果苷V、异罗汉果苷V、罗汉果苷VI、罗汉果醇、11-氧代罗汉果醇、赛门苷I、赛门苷I的异构体(例如,在20170119032中披露的那些;所述专利通过援引以其全文并入)、特别是赛门苷I的1,6-α异构体、罗汉果、罗汉果苷混合物及其组合。
其他甜味剂包括莫那甜(monatin)及其盐(莫那甜SS、RR、RS、SR)、仙茅甜蛋白(curculin)、甘草酸及其盐、索马甜(thaumatin)、莫内林(monellin)、马宾灵(mabinlin)、布拉齐因(brazzein)、荷南度辛(hernandulcin)、叶甘素、根皮酚苷、根皮苷、三叶苷、白元参苷(baiyunoside)、欧亚水龙骨甜素(osladin)、聚波朵苷(polypodoside)A、蝶卡苷(pterocaryoside)A、蝶卡苷B、木库罗苷(mukurozioside)、弗米索苷(phlomisoside)I、巴西甘草甜素(periandrin)I、相思子三萜苷(abrusoside)A、甜菊双糖苷和青钱柳苷I、糖醇类如赤藓糖醇、三氯蔗糖、乙酰舒泛钾、安赛蜜酸及其盐、阿司帕坦、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、环己氨磺酸及其盐、纽甜、糖精(advantame)、糖基化的甜菊醇糖苷(GSG)及其组合。
本发明的饮料可以含有添加剂,这些添加剂包括但不限于碳水化合物、多元醇、氨基酸及其相应盐、聚氨基酸及其相应盐、糖酸及其相应盐、核苷酸、有机酸、无机酸、有机盐(包括有机酸盐和有机碱盐)、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、增重剂、汁、乳制品、谷物和其他植物提取物、类黄酮、醇、聚合物及其组合。可以使用本文所述的任何合适的添加剂。
在一个实施例中,饮料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-、β-、γ-和/或δ-异构体。在一些实施例中,以上氨基酸及其相应盐(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,以上聚氨基酸及其相应盐(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。
在具体实施例中,氨基酸以从约10ppm至约50,000ppm的量存在于消费品中。在另一个实施例中,氨基酸以从约1,000ppm至约10,000ppm,例如像从约2,500ppm至约5,000ppm或从约250ppm至约7,500ppm的量存在于消费品中。
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、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,如例如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)、山梨酸盐以及己二酸盐。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)。
无机酸添加剂以从约25ppm至约25,000ppm的浓度存在于消费品中。
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。
苦味化合物以从约25ppm至约25,000ppm的浓度存在于消费品中。
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.))。
调味剂以从约0.1ppm至约4,000ppm的浓度存在于消费品中。
合适的聚合物添加剂包括但不限于壳多糖、果胶(pectin)、果胶质(pectic)、果胶质酸、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)、塞伊尔(seyal)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。
聚合物以从约30ppm至约2,000ppm的浓度存在于消费品中。
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)。
蛋白质水解物以从约200ppm至约50,000ppm的浓度存在于消费品中。
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。
表面活性剂添加剂以从约30ppm至约2,000ppm的浓度存在于消费品中。
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。
类黄酮添加剂以从约0.1ppm至约1,000ppm的浓度存在于消费品中。
合适的醇添加剂包括但不限于乙醇。在具体的实施例中,醇添加剂以从约625ppm至约10,000ppm的浓度存在于消费品中。
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、鞣酸和多元酚(例如,茶多酚)。涩味添加剂以从约10ppm至约5,000ppm的浓度存在于消费品中。
本发明的饮料还可以含有一种或多种功能性成分,这些功能性成分为该组合物提供了实际或感知的健康益处。功能性成分包括但不限于: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、体重管理剂、骨质疏松症管理剂、植物雌激素、长链伯脂肪族饱和醇、植物甾醇、及其组合。
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。
在具体实施例中,抗氧化剂是儿茶素,例如像表没食子儿茶素没食子酸酯(EGCG)。用于本发明的实施例的儿茶素的合适来源包括但不限于绿茶、白茶、黑茶、乌龙茶、巧克力、可可、红酒、葡萄籽、红葡萄皮、紫葡萄皮、红葡萄汁、紫葡萄汁、浆果、碧萝芷和红苹果皮。
在一些实施例中,抗氧化剂选自原花色素、原花青素或其组合。用于本发明的实施例的原花色素和原花青素的合适来源包括但不限于红葡萄、紫葡萄、可可、巧克力、葡萄籽、红酒、可可豆、蔓越莓、苹果皮、李子、蓝莓、黑醋栗、花楸果(choke berry)、绿茶、高粱、肉桂、大麦、红芸豆、黑白斑豆、啤酒花、杏仁、榛子、山核桃、阿月浑子果实、碧萝芷和彩莓。
在具体的实施例中,抗氧化剂是花青素。用于本发明的实施例的花青素的合适来源包括但不限于红莓、蓝莓、越桔、蔓越莓、覆盆子、樱桃、石榴、草莓、接骨木、花楸果、红葡萄皮、紫葡萄皮、葡萄籽、红酒、黑醋栗、红醋栗、可可、李子、苹果皮、桃、红梨、红球甘蓝、红洋葱、红橙和黑莓。
在一些实施例中,抗氧化剂选自槲皮素、芦丁或其组合。用于本发明的实施例的槲皮素和芦丁的合适来源包括但不限于红苹果、洋葱、羽衣甘蓝、笃斯越桔、越橘、花楸果、蔓越莓、黑莓、蓝莓、草莓、覆盆子、黑醋栗、绿茶、黑茶、李子、杏、欧芹、韭菜、西兰花、红辣椒、浆果酒和银杏。
在一些实施例中,抗氧化剂是白藜芦醇。用于本发明的实施例的白藜芦醇的适合来源包括但不限于红葡萄、花生、蔓越莓、蓝莓、越桔、桑葚、日本板取茶(Japanese Itadoritea)和红酒。
在具体实施例中,抗氧化剂是异黄酮。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。
在一些实施例中,抗氧化剂是姜黄素。用于本发明的实施例的姜黄素的合适来源包括但不限于姜黄和芥末。
在具体实施例中,抗氧化剂选自安石榴苷、鞣花单宁或其组合。用于本发明的实施例的安石榴苷和鞣花单宁的合适来源包括但不限于石榴、覆盆子、草莓、胡桃和年代悠久的红酒。
在一些实施例中,抗氧化剂是柑橘类黄酮,如橙皮苷或柚皮苷。用于本发明的实施例的柑橘类黄酮如橙皮苷或柚皮苷的合适来源包括但不限于橙、葡萄柚、以及柑橘汁。
在具体实施例中,抗氧化剂是绿原酸。用于本发明的实施例的绿原酸的合适来源包括但不限于生咖啡、巴拉圭茶(yerba mate)、红酒、葡萄籽、红葡萄皮、紫葡萄皮、红葡萄汁、紫葡萄汁、苹果汁、蔓越莓、石榴、蓝莓、草莓、向日葵、紫锥花、碧萝芷和苹果皮。
合适的膳食纤维包括但不限于非淀粉多糖、木质素、纤维素、甲基纤维素、半纤维素、β-葡聚糖、果胶、树胶、粘液、蜡、菊糖、寡糖、果寡糖、环糊精、壳质及其组合。
膳食纤维的食物来源包括但不限于谷物、豆类、水果和蔬菜。提供膳食纤维的谷物包括但不限于燕麦、黑麦、大麦、小麦。提供纤维的豆类包括但不限于豌豆和菜豆如大豆。提供纤维来源的水果和蔬菜包括但不限于苹果、橙、梨、香蕉、浆果、西红柿、青豆、西兰花、花椰菜、胡萝卜、马铃薯、芹菜。植物食物如麸、坚果和种子(如亚麻籽)也是膳食纤维来源。提供膳食纤维的植物部分包括但不限于茎、根、叶、种子、果肉和皮。
脂肪酸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。合适的ω-3脂肪酸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、二十碳四烯酸及其组合。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。
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。各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。
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。
在本发明的其他具体实施例中,矿物质是被认为对于人类营养所必需的微量矿物质,其非限制性实例包括铋、硼、锂、镍、铷、硅、锶、碲、锡、钛、钨和钒。
防腐剂选自抗微生物剂、抗氧化剂、抗酶剂或其组合。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。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。丙酸盐包括但不限于丙酸、丙酸钙和丙酸钠。苯甲酸盐包括但不限于苯甲酸钠和苯甲酸。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。硝酸盐和亚硝酸盐包括但不限于硝酸钠和亚硝酸钠。在又另一个具体实施例中,至少一种防腐剂是细菌素,例如像尼生素(nisin)。在另一个具体实施例中,防腐剂是乙醇。在又另一个具体实施例中,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酶剂包括抗坏血酸、柠檬酸和金属螯合剂(如乙二胺四乙酸(EDTA))。
水合产物可以是电解质,其非限制性实例包括钠、钾、钙、镁、氯化物、磷酸盐、碳酸氢盐及其组合。在美国专利号5,681,569中也描述了用于在本发明的具体实施例中使用的合适的电解质,该专利的披露内容明确地通过引用并入本文。用于在具体实施例中使用的盐的非限制性实例包括氯化物、碳酸盐、硫酸盐、乙酸盐、碳酸氢盐、柠檬酸盐、磷酸盐、磷酸氢盐、酒石酸盐、山梨酸盐、柠檬酸盐、苯甲酸盐或其组合。在本发明的具体实施例中,水合产物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中描述了用于在本发明的具体实施例中使用的合适的碳水化合物,该专利的披露内容明确地通过引用并入本文。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,水合是提供细胞再水合的黄烷醇。用于在本发明的具体实施例中使用的合适的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。在具体实施例中,水合产物是增强运动耐力的甘油溶液。
益生菌包括当以有效量消耗时有益于健康的微生物。益生菌可以包括而不限于细菌、酵母和真菌。益生菌的实例包括但不限于乳酸杆菌(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,至少一种益生菌选自乳酸杆菌属。乳酸杆菌(即乳杆菌属的细菌,下文简称“L.”)。人胃肠道内发现的乳酸杆菌种类的非限制性实例包括嗜酸乳杆菌(L.acidophilus)、干酪乳杆菌(L.casei)、发酵乳杆菌(L.fermentum)、唾液乳杆菌(L.saliva roes)、短乳杆菌(L.brevis)、赖氏乳杆菌(L.leichmannii)、植物乳杆菌(L.plantarum)、纤维二糖乳杆菌(L.cellobiosus)、罗伊氏乳杆菌(L.reuteri)、鼠李糖乳杆菌(L.rhamnosus)、GG乳杆菌(L.GG)、保加利亚乳杆菌(L.bulgaricus)、以及嗜热乳酸菌(L.thermophilus)。根据本发明的其他具体实施例,益生菌选自双歧杆菌属。在人胃肠道中发现的双歧杆菌的非限制性种类包括婴儿双歧杆菌(B.angulatum)、动物双歧杆菌(B.animalis)、海星纲双歧杆菌(B.asteroides)、双叉双歧杆菌(B.bifidum)、布姆双歧杆菌(B.boum)、短双歧杆菌(B.breve)、链状双歧杆菌(B.catenulatum)、小猪双歧杆菌(B.choerinum)、棒状双岐杆菌(B.coryneforme)、串孔双歧杆菌(B.cuniculi)、齿双歧杆菌(B.dentium)、高卢氏双歧杆菌(B.gallicum)、鸡胚双歧杆菌(B.gallinarum)、野菊双歧杆菌(B indicum)、长双歧杆菌(B.longum)、玛格南双歧杆菌(B.magnum)、瘤胃双歧杆菌(B.merycicum)、最小双歧杆菌(B.minimum)、伪链状双歧杆菌(B.pseudocatenulatum)、伪长双歧杆菌(B.pseudolongum)、B.psychraerophilum、雏双歧杆菌(B.pullorum)、反刍兽双歧杆菌(B.ruminantium)、波伦亚双歧杆菌(B.saeculare)、B.scardovii、猿双歧杆菌(B.simiae)、微秒双歧杆菌(B.subtile)、B.thermacidophilum、嗜热双歧杆菌(B.thermophilum)、尿路双歧杆菌(B.urinalis)、以及双歧杆菌物种。根据本发明的其他具体实施例,益生菌选自链球菌属(Streptococcus)。嗜热链球菌是格兰阳性兼性厌氧菌。此细菌的其他非限制性益生菌种类包括唾液链球菌(Streptococcus salivarus)和乳脂链球菌(Streptococcus cremoris)。
益生元是促进有益细菌在肠内的生长的组合物。益生元包括但不限于粘多糖、寡糖、多糖、氨基酸、维生素、营养素前体、蛋白质及其组合。根据本发明的具体实施例,益生元选自膳食纤维,包括但不限于多糖和寡糖。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。根据本发明的其他具体实施例,益生元是氨基酸。
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。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。碳水化合物的非限制性实例包括聚葡萄糖;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。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。
在具体实施例中,体重管理剂是草本提取物。植物的非限制性实例(其提取物具有食欲抑制剂特性)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。其他实施例包括源于匙羹藤(Gymnema Sylvestre)、可乐果(Kola Nut)、酸橙(Citrus Auran tium)、巴拉圭茶、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 seedoil)的提取物。在具体的实施例中,草本植物提取物源于火地亚(Hoodia)属植物,火地亚属的种类包括欧托尼火地亚(H.alstonii)、库洛里火地亚(H.currorii)、德吉火地亚(H.dregei)、火地亚黄花(H.flava)、火地亚仙人掌(H.gordonii)、贾塔太火地亚(H.jutatae)、莫沙美火地亚(H.mossamedensis)、火地亚地榆(H.officinalis)、巴维弗火地亚(H.parviflorai)、火地亚同瓣草(H.pedicellata)、皮利非拉火地亚(H.pilifera)、路奇火地亚(H.ruschii)、以及崔奈利火地亚(H.triebneri)。火地亚属植物是原产自南非的肉茎植物。在另一个具体实施例中,草本植物提取物源于水牛掌(Caralluma)属植物,水牛掌属的种类包括印度水牛掌(C.indica)、芬布里塔水牛掌(C.fimbriata)、减弱水牛掌(C.attenuate)、结节水牛掌(C.tuberculata)、伊杜利水牛掌(C.edulis)、艾德森丹水牛掌(C.adscendens)、史塔拉米费拉水牛掌(C.stalagmifera)、恩伯来水牛掌(C.umbellate)、笔状水牛掌(C.penicillata)、罗塞利安那水牛掌(C.russeliana)、雷托斯比森水牛掌(C.retrospicens)、阿拉比卡水牛掌(C.Arabica)以及来西恩撒水牛掌(C.lasiantha)。水牛掌属植物属于与火地亚属相同的亚科即萝摩科。在另一个具体实施例中,至少一种草本植物提取物源于亚罗汉属植物。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,并且包括摩耶夫人(T.piliferum)和西洋蒲公英(T.officinale)。在另一个具体实施例中,草本植物提取物源于豹皮花属或奥贝亚属植物,它们的种类分别包括长须地毯海葵(S.gigantean)和杂色豹皮花(O.variegate)。豹皮花属和奥贝亚属植物二者属于与火地亚属相同的亚科萝摩科。在另一个具体实施例中,草本植物提取物源于马利筋属植物。马利筋属植物也属于萝摩科植物。马利筋属植物的非限制性实例包括沼泽乳草(A.incarnate)、黄冠马利筋(A.curassayica)、叙利亚马利筋(A.syriaca)、以及柳叶马利筋(A.tuberose)。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。
在某些实施例中,骨质疏松症管理剂是至少一种钙源,即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。根据具体实施例,骨质疏松症管理剂是镁源,即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。在不希望受任何理论约束的情况下,认为这些植物和植物提取物刺激了成骨蛋白和/或抑制了骨再吸收,从而促进骨再生和强度。作为骨质疏松症管理剂的合适的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)物种以及如美国专利公开号2005/0079232中所披露的山胡椒属(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)物种。
用于本发明实施例的合适的植物雌激素的实例包括但不限于,异黄酮、芪类、木酚素、雷琐酸内酯(resorcyclic acid lactone)、香豆雌醇(coumestan)、香豆雌酚(coumestroI)、雌马酚及其组合。异黄酮属于称为多酚的植物营养素组。通常,多元酚(也称为“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。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。
长链脂肪族饱和伯醇是不同组的有机化合物。术语长链是指以下事实:在这些化合物中的碳原子数目是至少8个碳。用于在本发明的具体实施例中使用的特定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l-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、以及34碳1-三十四烷醇。在本发明的特别期望的实施例中,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。
已发现至少44种天然存在的植物甾醇,并且它们通常源于植物,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。根据本发明的具体实施例,本领域普通技术人员已熟知的植物甾醇的非限制性实例包括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、以及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))。
根据本发明的具体实施例,植物甾烷醇的非限制性实例包括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包括多种异构体如α和β异构体(例如,α-谷甾醇和β-谷甾醇,它们分别包括用于降低哺乳动物中的血清胆固醇的最有效的植物甾醇和植物甾烷醇之一)。本发明的植物甾醇和植物甾烷醇也可以呈它们的酯形式。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。
通常,在组合物中的功能性成分的量根据具体组合物和期望的功能性成分而广泛地改变。本领域普通技术人员将容易确定用于每种组合物的功能性成分的适当量。
III.方法
在一个方面,本发明提供了制备本发明的饮料的方法。
在一个实施例中,制备饮料的方法包括将饮料糖浆与适量的稀释水混合。饮料糖浆含有除稀释水以外的所有的饮料成分,例如,莱鲍迪苷M、莱鲍迪苷AM、以及任选地其他甜味剂、添加剂或功能性成分。
在具体实施例中,饮料是碳酸软饮品。在这样的实施例中,稀释水是碳酸水。典型地,糖浆与稀释碳酸水的体积比是在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、以及在1:7与1:8之间。在具体实施例中,糖浆与水的体积比为约1:5.5。
在另一个实施例中,制备饮料的方法包括将一种或多种本文描述的饮料成分溶解于饮料基质中。本发明的饮料成分包括莱鲍迪苷AM、莱鲍迪苷M、以及任选地额外的甜味剂、添加剂或功能性成分。
在具体实施例中,饮料基质包含柠檬酸或磷酸。
在另一个具体实施例中,制备饮料的方法包括将(i)莱鲍迪苷AM和(ii)莱鲍迪苷M溶解于(iii)饮料基质中,其中当配制时,饮料含有大于约50ppm的莱鲍迪苷AM和从约50ppm至约600ppm的莱鲍迪苷M。该方法可以进一步包括添加/溶解如本文所描述的额外的甜味剂、添加剂和/或功能性成分。
在另一个方面,本发明提供了改进饮料的风味特征的方法。
在一个实施例中,用于改进莱鲍迪苷M甜味化的饮料的风味特征的方法包括将增甜量的莱鲍迪苷AM添加至所述饮料中。风味特征的改进意指与初始饮料(不包含莱鲍迪苷AM)相比,改进了(即,减少了)最终饮料(包含莱鲍迪苷AM)的一种或多种消极风味属性。例如,添加莱鲍迪苷AM提供了以下中的一种或多种:减少的苦味、减少的涩味、减少的甘草味、减少的甜味存留、减少的苦味存留、减少的苦味余味、减少的金属余味、或减少的化学余味。
实例
实例1:莱鲍迪苷AM的制备
除非另有说明,否则所有反应均在干燥的氮气气氛下进行。所指出的反应温度是指反应浴,而室温(rt)表示为25℃。使用如从供应商收到的商业级试剂和无水溶剂,并且没有尝试进一步纯化或干燥这些组分。在减压下去除溶剂是在大约28mm Hg压力下用使用了Teflon连接的KNf真空泵的Buchi旋转蒸发仪完成的。快速柱色谱法使用具有RediSep Rf硅胶柱的Teledyne Isco CombiFlash Companion单元进行。质子NMR谱在300MHz和400MHzBruker核磁共振波谱仪上获得。化学位移(δ)以每百万份的份数(ppm)计来报告,并且耦合常数(J)值以Hz计给出,具有以下谱图案名称:s,单峰;d,双峰;t,三重峰;q,四重峰;dd,双二重峰;m,多重峰;brs,宽单峰。使用四甲基硅烷作为内标(internal reference)。质谱分析在Agilent 1200系统上使用正模式和负模式电子喷雾电离(ESI)进行。高压液相色谱法(HPLC)纯化分析使用具有二元溶剂系统A和B的Varian Pro Star HPLC系统、使用梯度洗脱[A,具有0.0284% NH4OAc和0.0116%乙酸的H2O;B,CH3CN]并且流速=1mL/min,用PDA扫描用于UV检测来进行。使用以下Varian Pro Star HPLC方法以确定化合物纯度:
A)Phenomenex Hydro RP(250×4.6mm,5μm);流动相,A=具有0.0284% NH4OAc和0.0116%乙酸的H2O和B=CH3CN;梯度:15%-70% B(0.0-58min);210nm下的UV检测。
B)HPLC方法:Phenomenex Hydro RP(250×4.6mm,5μm);流动相,A=具有0.0284%NH4OAc和0.0116%乙酸的H2O和B=CH3CN;梯度:15%-70% B(0.0-58min);210nm下的UV检测。
CC-00350(莱鲍迪苷AM)的制备
方案1:
方案2:
2(IN-AYR-A-16-1)的制备:
在室温下向1(3.50g,4.35mmol)在Ac2O(6.20mL,65.3mmol)中的搅拌溶液中添加DMAP(催化剂)和Et3N(1.8mL,13.05mmol)。将反应混合物在60℃下搅拌3h。在反应完成后(TLC),将反应混合物冷却至室温,用水淬灭并用CH2Cl2(3×50mL)萃取。将合并的有机层分离,经Na2SO4干燥并在减压下浓缩。将残余物溶解于MeOH(10mL)中并用1%水性HCl(3mL)酸化,将反应混合物搅拌4h并用2M KOH碱化以得到pH 4-5。将溶剂在减压下蒸发以提供呈白色固体的化合物2(4.00g,75%,AMRI批号#IN-AYR-A-16-1)。1H NMR(400MHz,CDCl3):δ5.25-4.80(m,10H),4.51(d,J=7.6Hz,1H),4.43(dd,J=12.4,4.4Hz,1H),4.18(dd,J=12.4,6.0Hz,1H),4.12-3.98(m,4H),3.94-3.81(m,2H),3.73-3.63(m,2H),3.55-3.48(m,2H),2.23-1.98(m,32H),1.98-1.72(m,6H),1.68-1.50(m,3H),1.50-1.43(m,3H),1.34-1.25(m,2H),1.23(s,3H),1.16-1.09(m,1H),1.02(s,3H),0.99-0.95(m,1H),0.91-0.82(m,2H)。
3(IN-AYR-A-47-1)的制备:
在0℃下向2(11.0g,8.98mmol)在CH2Cl2(10mL)中的搅拌溶液中添加乙酸(25mL)中的HBr持续30min。将反应混合物在室温下搅拌4h。将反应混合物用冰冷的水淬灭,并且用CH2Cl2(3×100mL)萃取。将合并的有机层用饱和的NaHCO3溶液(2×100mL)洗涤,经Na2SO4干燥并在减压下浓缩,以提供呈浅黄色固体的化合物3。(注意:粗产物直接用于下个步骤中)。ESI MS:m/z=987[M+H]+。
4(IN-VSK-C-50-1)的制备:
在室温下向3(4.45g,4.45mmol)在丙酮(40mL)和水(10mL)中的搅拌溶液中一次性添加Ag2CO3(615mg,2.22mmol)。将反应混合物在室温下搅拌16h。在反应完成后(TLC),将反应混合物通过硅藻土垫过滤并将滤液在减压下浓缩。将残余物通过硅胶色谱法纯化(用己烷中70%-80% EtOAc洗脱)以提供呈白色固体的化合物4(1.50g,36%,AMRI批号#IN-VSK-C-50-1)。1H NMR(400MHz,CDCl3):δ5.48-5.42(m,1H),5.30(s,1H),5.01-5.20(m,1H),4.98-4.85(m,2H),4.64(dd,J=9.0,5.4Hz,2H),4.44-4.01(m,9H),3.76-3.47(m,5H),2.20-1.97(m,30H)。ESI MS:m/z=947[M+Na]+。
5(IN-VSK-C-51-1)的制备:
在室温下在氮气气氛下向4(1.50g,1.62mmol)在吡啶(10mL)中的搅拌溶液中添加Ac2O(1.65g,16.23mmol)持续过夜。在反应完成后(TLC),将反应混合物与甲苯(3×30mL)和CH2Cl2(30mL)共沸。将粗化合物通过硅胶色谱法纯化(用己烷中40%-50% EtOAc洗脱)以提供呈固体的化合物5(1.20g,76%,AMRI批号#IN-VSK-C-51-1)。1H NMR(300MHz,CDCl3):δ6.37(d,J=7.6Hz,1H),5.24-4.91(m,7H),4.64-4.47(m,3H),4.22-3.96(m,7H),3.81-3.48(m,3H),2.22-1.98(m,33H)。MS:m/z=989[M+Na]+。
6(IN-VSK-C-55-1)的制备:
在0℃下向5(1.00g,1.03mmol)在CH2Cl2(10mL)中的搅拌溶液中添加乙酸(4mL)中的HBr持续30min。将反应混合物在室温下搅拌16h。在反应完成后(TLC),将反应混合物用冰冷的水淬灭并用CH2Cl2(3×20mL)萃取。将合并的有机层用饱和的碳酸氢盐溶液(2×30mL)洗涤,经Na2SO4干燥并在减压下浓缩,以提供呈淡黄色固体的化合物6(700mg,68%,AMRI批号#IN-VSK-C-55-1)。(注意:粗产物直接用于下个步骤中)。1H NMR(300MHz,CDCl3):δ6.00(dd,J=11.4,3.9Hz,1H),5.30-4.78(m,8H),4.72-4.43(m,2H),4.37-4.01(m,8H),3.72-3.61(m,2H),2.22-1.98(m,30H)。ESI MS:m/z=1006[M+NH4]+。
8(IN-VSK-C-57-2)的制备:
在室温下向7(5.0g,粗品)在MeOH(150mL)中的搅拌溶液中添加NaOH(9.44g,236.06mmol)并且在70℃下搅拌16h。在反应完成后(TLC监测),将反应混合物冷却至室温并在10℃下用1N HCl(PH 4.0-5.0)酸化,将溶剂在减压下蒸发并且将化合物用正丁醇(3×50mL)萃取。将合并的有机层用水洗涤并在减压下浓缩。将粗化合物与1:1的甲醇/乙腈(3×30mL)共沸,以提供呈白色固体的8(5.0g,粗品)。(注意:粗产物直接用于下个步骤中)。1HNMR(400MHz,DMSO-d6):δ5.68(s,1H),5.41(d,J=3.2Hz,1H),5.12-4.88(m,5H),4.74(s,1H),4.48(d,J=7.6Hz,1H),4.43-4.38(m,1H),4.36(d,J=7.6Hz,1H),4.25-4.17(m,1H),3.63-3.53(m,2H),3.51-3.37(m,3H),3.27-2.96(m,6H),2.13-1.65(m,9H),1.54-1.28(m,7H),1.10(s,3H),1.03-0.90(m,3H),0.87(s,3H),0.83-0.72(m,1H)。ESIMS:m/z=665[M+Na]+。
9(IN-VSK-C-58-1)的制备:
在室温下在氮气气氛下向化合物8(5.00g,7.77mmol)在吡啶(50mL)中的搅拌溶液中添加Ac2O(7.94g,77.79mmol)持续16h。在反应完成后(TLC监测),将反应混合物与甲苯(3×50mL)、CH2Cl2(100mL)共沸,将溶剂在减压下蒸发。将粗化合物通过硅胶色谱法纯化(用己烷中60%-70% EtOAc洗脱)以提供呈白色固体的化合物9(7.00g,97%,AMRI批号#IN-VSK-C-58-1)。1H NMR(400MHz,CDCl3):δ5.20-5.09(m,3H),5.00-4.82(m,4H),4.65(d,J=8.0Hz,1H),4.58(d,J=8.0Hz,1H),4.22-4.05(m,4H),3.81-3.60(m,3H),2.26-2.12(m,3H),2.08(s,3H),2.05(s,9H),2.04(s,3H),2.00(s,3H),1.98(s,3H),1.97-1.38(m,13H),1.23(s,3H),1.17-1.09(m,1H),1.03(s,3H),1.02-0.95(m,2H),0.90-0.80(m,1H)。ESI MS:m/z=959[M+NH4]+。
10(IN-VSK-C-66-1)的制备:
在室温下向9(900mg,0.96mmol)和6(948mg,0.96mmol)在CH2Cl2(25mL)、H2O(5mL)中的搅拌溶液中添加K2CO3(530mg,3.84mmol)、TBAB(29mg,0.096mmol),并在60℃下在密封管中搅拌16h。在反应完成后(TLC),将反应混合物用水淬灭并用CH2Cl2(3×30mL)萃取化合物。将有机层经Na2SO4干燥并在减压下浓缩。将粗化合物通过硅胶色谱法(己烷中70%-80%EtOAc)纯化以提供呈白色固体的化合物10(300mg,17%,AMRI批号#IN-VSK-C-66-1)。1HNMR(400MHz,CD3OD):δ5.65(d,J=7.6Hz,1H),5.20-5.08(m,5H),5.05-4.80(m,11H),4.76-4.67(m,5H),4.37(dd,J=12.4,8.4Hz,1H),4.28(dd,J=12.4,8.0Hz,1H),4.17-3.89(m,8H),3.84-3.71(m,4H),3.58(dd,J=9.2,7.6Hz,1H),2.12-1.85(m,53H),1.84-1.70(m,6H),1.62-1.30(m,8H),1.20(s,3H),1.06-0.86(m,3H),0.82(s,3H),0.81-0.74(m,1H)。
CC-00350(IN-VSK-C-67-2)的制备:
在0℃下向10(300mg,0.19mmol)在MeOH(3mL)中的搅拌溶液中添加NaOMe(1.02mg,0.019mmol),并且搅拌5min。将反应混合物在室温下搅拌1h。在反应完成后(TLC),将反应混合物在减压下浓缩。将残余物在正戊烷(2×5mL)中研磨。倾析溶剂并在减压下干燥。将残余物化合物通过制备型HPLC(方法A)纯化以提供呈白色蓬松固体的标题化合物CC-0350(140mg,76%,AMRI批号#IN-VSK-C-67-2)。1H NMR(400MHz,CDCl3):δ5.46(d,J=7.6Hz,1H),5.15(s,1H),4.93(d,J=8.0Hz,1H),4.83(s,1H),4.73(s,1H),4.65(d,J=8.0Hz,1H),4.57(d,J=7.6Hz,1H),4.51(s,1H),4.48(d,J=7.2Hz,1H),3.98-3.83(m,2H),3.82-3.73(m,2H),3.71-3.68(m,3H),3.62-3.48(m,6H),3.43-3.24(m,9H),3.18-3.03(m,6H),2.22-2.14(m,2H),2.05-1.91(m,5H),1.85-1.67(m,4H),1.55-1.30(m,5H),1.15(s,3H),1.02-0.89(m,3H),0.85(s,3H),0.83-0.72(m,1H);UPLCMS:m/z=1146[M+NH4]+。HPLC 99.6%(AUC),(方法B),tR=28.96min。
按照相同的合成路线,制备了额外的批次、批号AMR101011-87-2(3.05g)和IN-RSV-M-47-2(1.1g)。
实例2:具有7%-8%蔗糖等效值(SE)甜度的碳酸饮料
如实例1中所陈述的合成莱鲍迪苷AM。商业莱鲍迪苷M由纯圆公司(Pure Circle)供应(纯度SG>95%,莱鲍迪苷M 82.35%,莱鲍迪苷D9.4%)。
低热量碳酸可乐
以下成分用于制作1升饮料:
低热量碳酸柠檬酸橙
以下成分用于制作1升饮料:
将低热量可乐和低热量柠檬酸橙饮料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。
工作台品尝和结果
四位有经验的专家组成员在工作台上盲法品尝这些饮料。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3个样品以避免疲劳。
感官味道评注-低热量可乐饮料
感官味道评注-低热量柠檬酸橙饮料
所有专家组成员均同意,与仅具有莱鲍迪苷M的对照物相比,具有莱鲍迪苷AM和莱鲍迪苷M的共混物的可乐和柠檬酸橙饮料示出整体味道改进。该共混物显著地减少了甜味存留和苦味余味,同时使风味与更圆润且令人愉悦的味道(包括更具口感的感觉)平衡。
实例3:具有10%蔗糖等效值(SE)的碳酸饮料
如实例1中所陈述的合成莱鲍迪苷AM。商业莱鲍迪苷M由纯圆公司(Pure Circle)供应(纯度SG>95%,莱鲍迪苷M 82.35%,莱鲍迪苷D9.4%)。
低热量碳酸可乐
以下成分用于制作1升饮料:
低热量碳酸柠檬酸橙
以下成分用于制作1升饮料:
将低热量可乐和低热量柠檬酸橙饮料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。
工作台品尝和结果
四位有经验的专家组成员在工作台上盲法品尝这些饮料。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。
感官味道评注-低热量可乐饮料
感官味道评注-低热量柠檬酸橙饮料
所有专家组成员均同意,与仅具有莱鲍迪苷M的对照物相比,具有莱鲍迪苷AM和莱鲍迪苷M的共混物的可乐和柠檬酸橙饮料示出整体味道改进。该共混物显著地减少了甜味存留和苦味余味,同时使风味与更圆润且令人愉悦的味道(包括更具口感的感觉)平衡。
Claims (14)
1.一种饮料,其包含(i)大于约50ppm的莱鲍迪苷AM(ii)增甜量的莱鲍迪苷M。
2.如权利要求1所述的饮料,其中,所述饮料包含从约75ppm至约600ppm的莱鲍迪苷AM。
3.如权利要求1所述的饮料,其中,所述饮料包含从约100ppm至约500ppm的莱鲍迪苷AM。
4.如权利要求1所述的饮料,其中,所述饮料包含从约50ppm至约600ppm的莱鲍迪苷M。
5.如权利要求1所述的饮料,其中,所述饮料包含从约100ppm至约250ppm的莱鲍迪苷M。
6.如权利要求1所述的饮料,其中,所述饮料包含从约75ppm至约600ppm的莱鲍迪苷AM和从约50ppm至约600ppm的莱鲍迪苷M。
7.如权利要求1所述的饮料,其中,所述饮料包含从约100ppm至约500ppm的莱鲍迪苷AM和从约100ppm至约250ppm的莱鲍迪苷M。
8.如权利要求1-7中任一项所述的饮料,其中,所述饮料具有至少约5%的蔗糖等效值。
9.如权利要求1-7中任一项所述的饮料,其中,所述饮料是碳酸饮料。
10.如权利要求9所述的饮料,其中,所述碳酸饮料选自由以下组成的组: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。
11.如权利要求1-7中任一项所述的饮料,其中,所述饮料是零卡路里饮料。
12.如权利要求1-7中任一项所述的饮料,其中,与没有(i)的等甜饮料相比,所述饮料具有改进的味道和风味特征。
13.一种制备饮料的方法,所述方法包括将饮料糖浆与稀释量的水混合,其中所述饮料糖浆包含(i)莱鲍迪苷AM和(ii)莱鲍迪苷M,其中当配制成为饮料时,莱鲍迪苷M的浓度大于约50ppm并且莱鲍迪苷M的浓度为从约50ppm至约600ppm。
14.一种改进用莱鲍迪苷M甜味化的饮料的味道和风味特征的方法,所述方法包括将增甜量的莱鲍迪苷AM添加至所述饮料中,其中与没有莱鲍迪苷AM的对应饮料相比,莱鲍迪苷AM的添加改进了所述饮料的一种或多种风味属性,其中所述一种或多种风味属性选自由以下组成的组:苦味、涩味、甘草味、甜味存留、苦味存留、苦味余味、金属余味、和化学余味。
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US20140171519A1 (en) * | 2012-12-19 | 2014-06-19 | Indra Prakash | Compositions and methods for improving rebaudioside x solubility |
US20140357588A1 (en) * | 2013-05-28 | 2014-12-04 | Purecircle Sdn Bhd | High-purity steviol glycosides |
US20190133167A1 (en) * | 2016-06-14 | 2019-05-09 | Purecircle Usa Inc. | Steviol glycosides compositions, production methods and uses |
WO2019177634A1 (en) * | 2018-03-16 | 2019-09-19 | Purecircle Usa Inc. | High-purity steviol glycosides |
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US20140171519A1 (en) * | 2012-12-19 | 2014-06-19 | Indra Prakash | Compositions and methods for improving rebaudioside x solubility |
US20140357588A1 (en) * | 2013-05-28 | 2014-12-04 | Purecircle Sdn Bhd | High-purity steviol glycosides |
US20190133167A1 (en) * | 2016-06-14 | 2019-05-09 | Purecircle Usa Inc. | Steviol glycosides compositions, production methods and uses |
WO2019177634A1 (en) * | 2018-03-16 | 2019-09-19 | Purecircle Usa Inc. | High-purity steviol glycosides |
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