Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
  • A23L2/60—Sweeteners
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
  • A23L2/56—Flavouring or bittering agents
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
  • A23L2/68—Acidifying substances
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/88—Taste or flavour enhancing agents
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
  • A23L2/54—Mixing with gases

Definitions

• enhanced water beverages e.g., fruit-flavored enhanced water beverages
• MFE sucralose and monk fruit extracts
• the enhanced water beverages can be fiill-calorie (sweetened with, e.g.. sucrose), mid-calorie, or zero-calorie beverages. Consumers increasingly prefer “no sugar” versions of beverages generally, and varieties of enhanced water beverages with no sucrose are available (e.g., Vitaminwater® Zero Sugar). Low or no calorie enhanced water beverages contain high potency sweeteners, including natural high potency sweeteners, to provide sweetness in the absence of sucrose. Stevia-based and monk fruit-based (Luo Han Guo) natural high potency sweeteners are popular. However, these sweeteners are known to elicit off-tastes that are objectionable to consumers and taste different than sucrose, e.g..
• enhanced water beverages e.g., fruit-flavored enhanced water beverages
• sucralose and monk fruit extract MEF
• the enhanced water beverages have one or more improved sensory characteristics or attributes (e.g., reduced bitterness, improved mouthfeel, reduced sweetness linger, improved sweetness onset) compared to enhanced water beverages known in the art.
• a enhanced water beverage comprising sucralose and a monk fruit extract (MFE), wherein the beverage does not contain erythritol.
• MFE monk fruit extract
• a method of improving one or more sensory characteristics or attributes of an enhanced water beverage comprising (i) providing a monk fruit extract (MFE) and sucralose; (ii) adding the MFE and sucrose to a beverage matrix, wherein the beverage does not comprise erythritol.
• MFE monk fruit extract
• sucralose a monk fruit extract
• a method of making an enhanced beverage comprising (i) providing a monk fruit extract (MFE) and sucralose; (ii) adding the MFE and sucrose to a beverage matrix, wherein the enhanced water beverage does not comprise erythritol.
• MFE monk fruit extract
• sucralose a monk fruit extract
• the enhanced water beverage does not contain rebaudioside A or rebaudioside B.
• the enhanced water beverage does not contain allulose.
• the enhanced water beverage comprises between about 85 and 100 ppm sucralose. In a particular embodiment, the enhanced water beverage comprises about 90 to about 95 ppm sucralose.
• the enhanced w ater beverage comprises betw een about 45 and about 55 ppm monk fruit extract.
• the enhanced water beverage comprises between about 48 and about 52 ppm monk fruit extract.
• the enhanced water beverage comprises between about 90 to about 95 ppm sucralose and between about 45 and about 55 ppm monk fruit extract.
• the monk fruit extract comprises at least about 35% mogroside V.
• the monk fruit extract comprises between about 35% and about 55% mogroside V.
• the monk fruit extract comprises about 50% mogroside V.
• the enhanced water beverage comprises between about 90 to about 95 ppm sucralose and between about 45 and 50 ppm monk fruit extract, wherein the monk fruit extract comprises about 50% mogroside V.
• the enhanced water beverage has a sucrose equivalence (SE) between about 4 and about 8 % SE.
• the , the enhanced water beverage has a sucrose between about 7 and about 8% SE.
• the enhanced water beverage comprises between about 90 to about 95 ppm sucralose and between about 45 and 50 ppm monk fruit extract, wherein tire monk fruit extract comprises about 50% mogroside V and the enhanced water beverage has a sucrose equivalence of between about 7 and 8% SE.
• the enhanced water beverage further comprises phloretin.
• the enhanced beverage comprises about 500 ppm phloretin.
• the enhanced water beverage is non-carbonated. In another embodiment, the enhanced water beverage is carbonated.
• additive refers to the expected effect when compounds are combined, i.e., the sum of the effects of the individual compounds. Any deviation from additivity is considered synergy or antagonism.
• anti-nism refers to a surprising and unexpected effect when the combined effect of compounds is less than the additive effect expected. It is the opposite of synergy. Synonyms include, e.g., subadditivity, depotentiation, negative interaction, negative synergy, infra-additive.
• sucralose and MFE in combination produces less bitterness than the combination of MFE and sucralose, each known to impart some bitterness, would be expected to provide.
• beverage refers to liquids suitable for human consumption.
• the beverages disclosed herein are in a liquid form ready to be consumed without further addition of liquid, i.e., ready to drink beverages.
• bitter or “bitter taste perception” are used interchangeably herein to refer to one of the five basic taste qualities that include sweet, sour, salty, bitter, and umami (savory). It is peculiarly sharp, acrid, astringent, rancid and/or metallic taste and generally disagreeable or unpleasant.
• Bitterness is generally understood to perceived by activation of at least one or more of 25 different bitter taste receptors (TAS2Rs) located in the taste buds of the tongue.
• TAS2Rs bitter taste receptors located in the taste buds of the tongue.
• Bitterness can be determined by means of taste tests (e.g., using trained sensory evaluation), a bitter receptor assay (e.g., a cell-based bitter receptor assay) or other means known in the art.
• a single compound can have both sweet and bitter taste perception, e.g., high potency sweeteners.
• enhanced water beverage refers to a beverage marketed as water with one or more added ingredients, such as vitamins and minerals.
• extract refers to refers to a composition comprising one or more compounds separated from monk fruit by an extraction process.
• the monk fruit is ripe at the time of extraction.
• the monk fruit is fresh (not dried) at the time of extraction.
• the monk fruit is vacuum-dried at tire time of extraction.
• high-intensity sweetener refers to sweeteners that are many times sweeter than sucrose.
• Representative, non-limiting examples include sucralose, aspartame, advantame, acesulfame-potassium, neotame and saccharine.
• improved refers to a detectable positive change in the property when compared to a standard.
• the degree of improvement may vary.
• mogrosidc refers to a group of cucurbitanc triterpenoid glycosides found in certain plants such as monk fruit. They include mogroside II Al, mogroside II B, 7-oxomogroside II E, 11-oxomogroside Al, mogroside III A2, 11-deoxymogroside III, 11-oxomogroside IV A. mogroside V, 7-oxomogroside V 11 -oxo-mogroside V and mogroside VI.
• monk fruit refers to the fruit of the herbaceous perennial vine, Siraitia grosvenorii, that is native to the tropical regions of South Eastern Asia, where is it sometimes referred to as Luo Han Guo. Monk fruit contains essential oil, saccharides, proteins, vitamins and flavors. It is also rich in mogrosides. Monk fruit extract is known for use as a sweetener. However, monk fruit extract is known to be associated with a sweetness linger and an off-taste. Monk fruit extracts available from commercial sources may be used in the present invention. Alternatively, the monk fruit extract made be prepared from monk fruit prior to use according to any method know in the art.
• Monk fruit extracts as used herein may be raw or further purified or concentrated to increase the content of mogrosides therein, including mogroside V.
• the term ‘'mouthfeel” as used herein refers to the physical sensations experienced or felt in the mouth that are created by a beverage or a component thereof. Mouthfeel may refer to textures that come into contact with the tongue, roof of the mouth, teeth, gums, or throat. Mouthfeel is considered to be distinct from taste/flavor. Examples of mouthfeel that are considered to be unpleasant include a drying sensation.
• off-taste refers to an amount or degree of taste that is not characteristically or usually found in composition, such as a beverage product, and is generally used in an undesirable sense.
• an off-taste may be bitter, astringent, cooling, metallic, or a combination thereof.
• the beverage compositions e.g., enhanced water beverage compositions disclosed herein exhibit reduced or no off-taste compared to beverage compositions known in the art.
• phloretin refers to a simple dihydrochalcone found in certain fruit (e.g., apples, strawberries). More specifically, it is the aglucone portion of phlorizin and is a polyphenolic compound. It is split from phlorizin by acid hydrolysis. Alternatively, phloretin can be completely synthesized directly by known processes. Phloretin is known to have a sweet taste but also to exhibit an off-taste.
• parts per million or “ppm” as used herein parts per million on a w/w or wt/wt basis.
• solvent refers to a liquid that can dissolve or substantially disperse another substance. Water is an example of a solvent.
• a solvent may be a combination of two or more distinct solvents.
• sucrose refers to a non-nutritive sweetener that is derived from sucrose by replacing the hydroxyl groups in the 4. T, and 6’ positions with chlorine. It provides a much greater intensity than sucrose. However, the use of sucrose has been associated with sweetness linger and an off- taste.
• sucrose equivalence refers to the amount of non-sucrose sweetener required to provide the sweetness of a given percentage of sucrose in the composition, e.g., beverage.
• sweetener refers to a product for oral consumption that produces a sweet taste when consumed alone.
• Representative, non-limiting sweeteners include high-intensity sweeteners, bulk sweeteners, sweetening agents, and low sweetness products produced by synthesis, fermentation or enzymatic conversion methods.
• the beverage e.g., the enhanced water beverage
• the beverage includes one or more sweeteners.
• sweetener system refers to a system comprising one or more compounds that are used together to sweetener a sweeten-able composition (e.g., a beverage) when provided separately to the composition.
• a high-intensity sweetener e.g., sucralose
• monk fruit extract constitute a sweetener system for use in sweetening beverages, such an enhanced water beverage.
• the high-intensity sweetener e.g., sucralose
• the monk fruit extract are the only sweeteners present in the beverage.
• the beverage may contain other flavorants ortastants.
• Temporal profile as used herein with reference to a composition or sweetener is a measure of the perceived sweetness intensity of said composition or sweetener over time.
• a desirable or advantageous temporal profile is one wherein sweetness is observed quickly and has a short linger similar to that of sucrose.
• a less desirable or disadvantageous temporal profile is one in whether the perception of sweetness is delayed or has a linger beyond that of sucrose.
• weight percent refers to the concentration of a substance as the weight of that substance divided by the total weight of the composition and multiplied by 100. It is understood that, as used here, “percent,” “%,” and the like are intended to be synonymous with “weight percent,” “wt-%,” etc.
• beverages such as enhanced water beverages, sweetened with high potency sweeteners (e.g., sucralose) and monk fruit material derived, extracted or otherwise obtained from monk fruit.
• the monk fruit material is a monk fruit extract (MFE).
• the enhanced water beverages comprise a beverage matrix, i.e., the basic ingredient in which the ingredients are dissolved.
• the beverage matrix may be any suitable drinkable liquid.
• a beverage comprises water of beverage quality as the matrix, such as, for example deionized water, distilled water, reverse osmosis water, carbon-treated water, purified water, demineralized water and combinations thereof, can be used.
• Additional suitable beverage matrices ingredients include, but are not limited to phosphoric acid, phosphate buffer, citric acid, citrate buffer and carbon-treated water.
• the water is present in the beverage in at least about 90% w/v, at least about 91% w/v, at least about 92% w/v, at least about 93% w/v, at least about 94% w/v, at least about 95% w/v. at least about 96% w/v, at least about 97% w/v, at least about 98% w/v, at least about 99% w/v, at least about 99.
• a non-limiting example of the pH range of the enhanced water beverage may be from about 1.8 to about 10.
• a further example includes a pH range from about 2 to about 5.
• the pH of beverage can be from about 2.5 to about 4.2.
• the enhanced water beverages can be caffeinated (i.e., it contains caffeine) or non-caffeinated.
• Caffeine also known as 1,3,7-trimethyl xanthine, is a white, odorless, bitter-tasting substance.
• the total amount of caffeine may be, for example, between about 1 and about 3 vol.
• Tire enhanced water beverages can be flavored.
• tire enhanced water beverage is fruit-flavored.
• fruit-flavorings include lime, grape, mango, watennelon, coconut, lemon, orange, tangerine, raspberry, apple, pear, peach, blackberry, and strawberry fruit flavors.
• the total amount of the flavoring agent may be from about 0.0001 to about 1.0% (w/w).
• the temperature of the enhanced water beverage may, for example, range from about 4°C to about 100 °C, such as, for example, from about 4°C to about 25°C.
• the enhanced water beverage does not contain erythritol.
• the enhanced water beverage does not contain a rebaudioside, such as rebaudioside A or rebaudioside B.
• the enhanced water beverage does not contain a rare sugar, such as allulose.
• the monk fruit extract may be any suitable monk fruit extract. It may be obtained from the leaves and/or other plant structures such as fruits, seeds, stems or fleshy plant parts of the monk fruit. In a particular embodiment, the monk fruit extract is washed, the seeds and fruit skin are optionally removed, and the fruit is then crushed, followed by filtration and extraction of the crushed fruit using an appropriate solvent system (e.g., water extraction). Representative, non-limiting examples of methods for preparing monk fruit extracts are found in US Patent Publication Nos. 20110021456 and 20210274822A1.
• the monk fruit extract is prepared from fresh (not dried) monk fruit after harvesting. In another embodiment, the monk fruit extract is prepared from monk fruit that has been harvested and then dried. Any suitable method of drying can be used. Representative, non-limiting examples of drying methods include freeze-drying, freeze-vacuum drying, microwave drying, microwave-vacuum drying, microwave-vacuum infrared drying, and freezing followed by microwavevacuum drying.
• the monk fruit extract is further processed, for example by decolorization, purification and/or concentration.
• the monk fruit extract is enriched for one or more mogrosides. Impurities may be removed, for example, using adsorption (e.g., using activated carbon) and elution steps.
• the monk fruit extract is not treated with erythritol.
• the composition of the monk fruit extract may vary, for example, due to growing conditions and/or the preparation process.
• the composition of the extract can be analyzed by any suitable method, such as high-performance thin-layer chromatography (HPTLC).
• HPTLC high-performance thin-layer chromatography
• the monk fruit extract comprises mogroside I, mogroside II, mogroside III, mogroside IV, neomogroside, 11-oxo-mogroside V, mogroside VI, mogroside V, and siamenoside I or a combination thereof.
• the monk fruit extract contains one or more proteins or protein fragments.
• the total mogroside content of the MFE is about 85 wt. % or more, about 88 wt.% or more, about 90 wt. % or more, about 92 wt. % or more, about 94 wt. % or more, about 96 wt. % or more or about 95 wt. % or more.
• the monk fruit extract contains mogroside V : Mogroside V is highly sweet and low calorie.
• the amount of mogroside V in the MFE extract may vary.
• the mogroside V content of the MFE is at least about 35 wt.% or more particularly, at least about 38 wt.%, at least about 40 wt.
• % at least about 42 wt.%, at least about 44 wt.%, at least about 46 wt.%, at least about 48 wt.%, at least about 50 wt.%, at least about 52 wt.%, at least about 54 wt.%, at least about 56 wt.%, at least about 58 wt.%, at least about 60 wt.%, at least about 62 wt.%, at least about 64 wt.%, at least about 66 wt.%, at least about 68 wt.%.
• the monk fruit extract comprises between about 35 and about 55 wt. % mogroside V or more particularly, about 35%, about 38%, about 40%, about 42%, about 44%, about 46%, about 48%, about 50%, about 52% or about 55% mogroside V.
• the monk fruit extract comprises less than about 99%, 98%, 97%, 96% or 95% mogroside V.
• the amount of the monk fruit extract in the beverage may vary.
• the monk fruit extract is present in the beverage in about 10 ppm, about 11 ppm, about 12 ppm, about 13 ppm, about 14 ppm, about 15 ppm, about 16 ppm, about 17 ppm, about 18 ppm, about 19 ppm, about 20 ppm, about 21 ppm, about 22 ppm, about 23 ppm, about 24 ppm, about 25 ppm, about 26 ppm, about 27 ppm, about 28 ppm, about 29 ppm, about 30 ppm, about 31 ppm, about 32 ppm, about 33 ppm, about 34 ppm, about 35 ppm, about 36 ppm, about 37 ppm, about 38 ppm.
• the beverage comprises between about 1 and about 80 ppm of monk fruit extract, more particularly, between about 30 and about 60 ppm, about 40 and about 55 ppm, about 45 and 55 ppm, about 46 and about 54 ppm or about 48 and about 52 ppm of monk fruit extract.
• the beverages comprises about 40, about 42, about 44, about 46, about 48, about 50, about 52, about 54, about 56, about 58 or about 60 ppm of monk fruit extract.
• the amount of sucralose may vary.
• the sucralose is present in the beverage in about 10 ppm, about 11 ppm, about 12 ppm, about 13 ppm, about 14 ppm, about 15 ppm, about 16 ppm, about 17 ppm, about 18 ppm, about 19 ppm, about 20 ppm, about 21 ppm, about 22 ppm, about 23 ppm, about 24 ppm, about 25 ppm, about 26 ppm. about 27 ppm, about 28 ppm, about 29 ppm, about 30 ppm, about 31 ppm. about 32 ppm, about 33 ppm.
• the beverage comprises between about 50 and about 150 ppm of sucralose, more particularly, between about 75 and about 125 pm. about 85 and 100 ppm, or about 90 and about 95 ppm of sucralose.
• the beverage comprises about 88, about 90, about 92, about 94, about 96, or about 98 ppm of sucralose.
• a enhanced water beverage comprises between about 90 and 95 ppm sucralose and about 45 and about 52 ppm monk fruit extract, wherein the monk fruit extract comprises between about 35 and about 55 wt.% mogroside V.
• the enhanced water beverage does include one or more of erythritol, a rebaudioside (e.g., rebaudioside A or rebaudioside B) or a rare sugar (e.g., allulose).
• the enhanced water beverage disclosed herein may also contain one or more dihydrochalcone, such as phloretin, shown below.
• tire phloretin is present in the beverage in about 10 ppm, about 11 ppm, about 12 ppm, about 13 ppm, about 14 ppm, about 15 ppm, about 16 ppm, about 17 ppm, about 18 ppm, about 19 ppm, about 20 ppm, about 21 ppm, about 22 ppm, about 23 ppm, about 24 ppm, about 25 ppm, about 26 ppm, about 27 ppm, about 28 ppm, about 29 ppm, about 30 ppm, about 31 ppm, about 32 ppm, about 33 ppm, about 34 ppm, about 35 ppm, about 36 ppm, about 37 ppm, about 38 ppm, about 39 ppm, about 40 ppm, about 41 ppm, about 42 ppm, about 43 ppm, about 44 ppm, about 45 ppm, about 46 ppm, about 47
• the amount of phloretin is between about 100 ppm and about 800 ppm, more particularly, between about 200 ppm and about 700 ppm or about 300 ppm and about 600 ppm. In one embodiment, the amount of phloretin is between about 450 and about 550 ppm.
• the amount of phloretin is about 400 ppm, about 450 ppm, about 500 ppm, about 550 ppm, or about 600 ppm.
• an enhanced water beverage is provided that comprises between about 90 and 95 ppm sucralose, about 45 and about 52 ppm monk fruit extract and about 400 ppm to about 600 ppm (e.g., 500 ppm) of phloretin, wherein the monk fruit extract comprises between about 35 and about 55 wt.% mogroside V.
• the enhanced w ater beverage does include one or more of erythritol, a rebaudioside (e.g... rebaudioside A or rebaudioside B) or a rare sugar (e.g.. allulose).
• the enhanced water beverage disclosed herein may contain one or more sensory characteristics or attributes that are improved relative to enhanced water beverages known in the art, for example, enhanced water beverages comprising sucrose and erythritol.
• the sensor characteristic or attribute may vary and includes, reduced sw eetness linger, improved sw eetness onset, improved mouth feel and reduced off-tastes.
• Tire improvement in tire one or more sensory characteristics or attributes may be tested or shown in any suitable manner. In one embodiment, the improvement is shown by comparative testing using trained sensory evaluators.
• the enhanced water beverage disclosed herein has reduced off-taste, and more particularly, off-taste is reduced by about 1%, about 2%, about 3%, about 4%, about 5%, about 6%, about
• the enhanced water beverage disclosed herein has reduced off-taste, and more particularly, off-taste is reduced by about 1.1 -fold, about 1.2-fold, about 1.3 -fold, about 1.4-fold, about 1.5-fold, about 1.6-fold, about 1.7-fold, about 1.8-fold, about 1.9-fold, about 2-fold, about 2.1-fold, about 2.2-fold, about 2.3-fold, about 2.4-fold, about 2.5-fold, about 2.6-fold, about 2.7-fold, about 2.8-fold, about 2.9-fold, about 3-fold, about 3.1-fold, about 3.2-fold, about 3.3-fold, about 3.4-fold, about 3.5-fold, about 3.6-fold, about 3.7-fold, about 3.8-fold, about 3.9-fold, about 4-fold, about 4.1-fold, about 4.2-fold, about 4.3-fold, about 4.4-fold, about 4.5-fold, about 4.6-fold, about 4.7-fold, about 4.8-fold, about 4.9-
• the enhanced water beverage disclosed herein has reduced bitterness and more particularly, bitterness is reduced by about 1%, about 2%, about 3%, about 4%, about 5%. about 6%, about 7%, about 8%, about 9%, about 10%, about 11%, about 12%, about 13%, about 14%, about 15%, about 16%, about 17%, about 18%, about 19%, about 20%, about 21%, about 22%, about 23%, about
• the bitterness of tire enhanced water beverage disclosed herein is reduced about 1 . 1-fold, about 1 2-fold, about 1 .3-fold, about 1 ,4-fold, about 1 .5-fold, about 1 6-fold, about 1 .7- fold, about 1.8-fold, about 1.9-fold, about 2-fold, about 2.1-fold, about 2.2-fold, about 2.3-fold, about 2.4- fold, about 2.5-fold, about 2.6-fold, about 2.7-fold, about 2.8-fold, about 2.9-fold, about 3-fold, about 3.1- fold, about 3.2-fold, about 3.3-fold, about 3.4-fold, about 3.5-fold, about 3.6-fold, about 3.7-fold, about 3.8-fold, about 3.9-fold, about 4-fold, about 4.1-fold, about 4.2-fold, about 4.3-fold, about 4.4-fold, about 4.5-fold, about 4.6-fold, about 4.7-fold, about 4.8-fold, about 4.9-fold, about 5-fold,
• the enhanced water beverage disclosed herein has improved mouthfeel and more particularly, mouthfeel is improved about 1%, about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 11%, about 12%, about 13%, about 14%, about 15%, about 16%, about 17%, about 18%, about 19%, about 20%, about 21%, about 22%, about 23%, about 24%, about 25%, about 26%, about 27%, about 28%, about 29%, about 30%, about 31%, about 32%, about 33%, about 34%, about 35%, about 36%, about 37%, about 38%, about 39%, about 40%, about 41%, about 42%, about 43%, about 44%, about 45%, about 46%, about 47%, about 48%, about 49%, about 50%, about 51%, about 52%, about 53%, about 54%, about 55%, about 56%, about 57%, about 58%, about 59%, about 60%,
• the mouthfeel of the enhanced water beverage disclosed herein is improved by about 1.1-fold, about 1.2-fold, about 1.3-fold, about 1.4-fold, about 1.5-fold, about 1.6-fold, about 1.7- fold, about 1.8-fold, about 1.9-fold, about 2-fold, about 2.1-fold, about 2.2-fold, about 2.3-fold, about 2.4- fold, about 2.5-fold, about 2.6-fold, about 2.7-fold, about 2.8-fold, about 2.9-fold, about 3-fold, about 3.1- fold.
• the enhanced water beverage disclosed herein has improved sweetness onset and more particularly, sweetness onset is improved about 1%, about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%. about 10%, about 11%, about 12%, about 13%, about 14%, about 15%, about 16%, about 17%, about 18%, about 19%, about 20%, about 21%, about 22%, about 23%, about 24%, about 25%, about 26%, about 27%, about 28%, about 29%, about 30%, about 31%, about 32%, about 33%, about 34%, about 35%, about 36%, about 37%, about 38%, about 39%, about 40%, about 41%, about 42%, about 43%, about 44%, about 45%, about 46%, about 47%, about 48%, about 49%, about 50%, about 51%, about 52%, about 53%, about 54%, about 55%, about 56%, about 57%, about 58%, about 59%, about
• the sucralose and the monk fruit extract act in a synergistic manner.
• the sucrose equivalence (SE) of the enhanced water beverage may vary.
• the enhanced water beverage has a sucrose equivalence of between about 5% and about 6%.
• the enhanced water beverage disclosed herein may contain one or more additional ingredients.
• the enhanced water beverage contains at least one vitamin and/or electrolyte.
• the vitamin is selected from the group consisting of vitamin A, vitamin D, vitamin E, vitamin K, vitamin Bl, vitamin B2, vitamin B3, vitamin B5, vitamin B6, vitamin B7, vitamin B9, vitamin B 12, vitamin C, and combinations thereof.
• vitamin includes pseudovitamins.
• the vitamin is a fat-soluble vitamin chosen from vitamin A, D, E, K and combinations thereof.
• the vitamin is a water-soluble vitamin chosen from vitamin Bl, vitamin B2, vitamin B3, vitamin B6, vitamin B12, folic acid, biotin, pantothenic acid, vitamin C and combinations thereof.
• the vitamin is selected from the group consisting of vitamin A, vitamin C, vitamin E, vitamin B3, vitamin B5, vitamin B6, vitamin B12, and combinations thereof.
• the beverage disclosed herein contains one or more electrodes.
• the electrolyte may be sodium, potassium, calcium, magnesium, chloride, phosphate, bicarbonate, citrate, lactate, gluconate, and combinations thereof.
• the electrolytes are usually, but not necessarily, obtainable from their corresponding water- soluble and non-toxic salts. Unless otherwise defined, the amount of electrolytes or ionic components in the beverage is based on those present in the final drinkable beverage composition.
• the electrolyte concentration is of the ion only and not tire salt.
• the beverages disclosed herein preferably contain a total electrolyte concentration of at least about 50 mg/mL, at least about 100 mg/mL, at least about 200 mg/L, at least about 300 mg/L, at least about 400 mg/L, at least about 500 mg/L, at least about 600 mg/L, at least about 700 mg/L or at least about 800 mg/L.
• the beverages contain an electrolyte concentration from about 400 mg/L to about 1,000 mg/L, from about 400 mg/L to about 900 mg/L, from about 400 mg/L to about 800 mg/L, from about 400 mg/L to about 700 mg/L, from about 400 mg/L to about 600 mg/L. from about 400 mg/L to about 500 mg/L, from about 500 mg/L to about 1,000 mg/L.
• the potassium ion component can be provided by any salt including the chloride, carbonate, sulfate, acetate, bicarbonate, citrate, phosphate, hydrogen phosphate, tartrate, sorbate or a combination thereof.
• Tire potassium ions are preferably present in the beverage of the present invention in an amount of at least 0.0025% to about 0.08% by weight, from about 0.0075% to about 0.06% or from about 0.0075% to about 0.015%.
• the beverage disclosed herein can contain from about 5 mg/L to about 1,000 mg/L potassium, more preferably from about 50 mg/L to about 300 mg/L, such as, for example, from about 100 mg/L to about 300 mg/L, from about 200 mg/L to about 300 mg/L, from about 50 mg/L to about 200 mg/L, from about 100 mg/L to about 200 mg/L or from about 100 mg/L to about 200 mg/L.
• the sodium ion component can be provided by any salt such as the chloride, carbonate, sulfate, acetate, bicarbonate, citrate, phosphate, hydrogen phosphate, tartrate, sorbate or a combination thereof.
• the sodium ions are preferably present in the beverage of the present invention in an amount of at least about 0.005% to about 0. 1% by weight, from about 0.0075% to about 0.075% or about 0.015% to about 0.05%.
• the beverage disclosed herein can contain from about 5 mg/L to about 1,000 mg/L sodium, more preferably from about 300 mg/L to about 800 mg/L sodium, such as, for example, from about 300 mg/L to about 700 mg/L, from about 300 mg/L to about 600 mg/L, from about 300 mg/L to about 500 mg/L, from about 300 mg/L to about 400 mg/L, from about 400 mg/L to about 800 mg/L, from about 400 mg/L to about 700 mg/L, from about 400 mg/L to about 600 mg/L from about 400 mg/L to about 500 mg/L, from about 500 mg/L to about 800 mg/L, from about 500 mg/L to about 700 mg/L, from about 500 mg/L to about 600 mg/L, from about 600 mg/L to about 800 mg/L, from about 600 mg/L to about 700 mg/L and from about 700 mg/L to about 800 mg/L.
• the beverages of the present invention contain from about 600 mg/L to about 700 mg/L sodium.
• the beverage disclosed herein may contain a calcium ion component.
• the calcium ion component can be provided by any salt such as the lactate, chloride, carbonate, sulfate, acetate, bicarbonate, citrate, phosphate, hydrogen phosphate, tartrate, sorbate or a combination thereof.
• the calcium ions are preferably present in the beverage of the present invention in an amount of at least about 0.0005% to about 0.010% by weight.
• the beverage disclosed herein can contain from about 5 mg/L to about 1,000 mg/L calcium, more preferably from about 1 mg/L to about 50 mg/L, such as, for example, from about 5 mg/L to about 10 mg/L.
• the beverage disclosed herein may contain a magnesium ion component.
• Tire magnesium ion component can be provided by any salt such as the lactate, chloride, carbonate, sulfate, acetate, bicarbonate, citrate, phosphate, hydrogen phosphate, tartrate, sorbate or a combination thereof.
• the magnesium ions are preferably present in the beverage of the present invention in an amount of at least about 0.0005% to about 0.010% by weight.
• the beverage of the present invention can contain from about 5 mg/L to about 1,000 mg/L magnesium, more preferably from about 1 mg/L to about 50 mg/L, such as, for example, from about 5 mg/L to about 20 mg/L.
• the beverage disclosed herein may contain a chloride ion component.
• Hie beverage can contain chloride ion from about 0.005% to about 0.20% by weight, from about 0.01% to about 0.15% or from about 0.02% to about 0.075%.
• the chloride ion component can be provided by a salt such as sodium chloride, potassium chloride or a combination thereof.
• a beverage disclosed herein may contain at least one electrolyte selected from the group consisting of magnesium, calcium, potassium, phosphate, or combinations thereof.
• Magnesium and calcium are preferably supplied in the lactate forms.
• Potassium is preferably supplied in the form of potassium phosphate.
• Phosphate is preferably supplied in the form of calcium or potassium phosphate.
• the enhanced water beverages disclosed herein also contain at least one natural flavor, e.g., fruit or herb flavors.
• the flavor can be provided in any suitable form.
• Exemplary fruit flavors include, but are not limited to, acai, apple, apricot, avocado, banana, blackberry, black currant, blueberry, breadfruit, cantaloupe, carambola, chcrimoya, cherry, clementine, coconut, cranberry, custard-apple, date, dragonfruit, durian, elderberry, feijoa, fig.
• Exemplary herb flavors include, but are not limited to chamomile, peppermint, hibiscus, lavender, marigold, chrysanthemum, ginger, turmeric, and combinations thereof.
• the enhanced water beverage disclosed herein may optionally contain at least one rare sugar sweetener.
• Exemplary rare sugar sweeteners include, but are not limited to, allulose (D-psicose), L-ribose, D- tagatose, L-glucose, L-fucose, L-arabinose, D-turanose, D-leubiose (D-leucose), and combinations thereof.
• the amount of rare sugar sweetener in tire beverage depends on the identity of the rare sugar and the permitted regulatory limit.
• a beverage comprises a rare sugar in an amount from about 0. 1 wt% to 12 wt%, from about 0.1 wt% to about 5 wt%, from about 0. 1 wt% to about 2.5 wt%, about 0. 1 wt% to about 2 wt%, or about 0.1 wt% to about 1 wt%.
• the enhanced water beverage disclosed herein may optionally contain at least one sugar alcohol sweetener.
• sugar alcohols include, but are not limited to. sorbitol, mannitol, lactitol, maltitol, xylitol, erythritol and combinations thereof.
• the sugar alcohol is erythritol.
• the at least one sugar alcohol can be present the beverages in an amount from about 0. 1 wt% to about 8 wt%, such as, for example, from about 1 wt% to about 8 wt%, from about 1 wt% to about 5 wt%, from about 1 wt% to about 3 wt%, from about 3 wt% to about 8 wt%, from about 3 ⁇ vt% to about 5 wt% or from about 5 wt% to about 8 wt%.
• the enhanced water beverages described herein optionally include at least one functional ingredient.
• exemplary functional ingredients include, but are not limited to. saponins, antioxidants, dietary fiber sources, fatty acids, vitamins, glucosamine, minerals, preservatives, hydration agents, probiotics, prebiotics, weight management agents, osteoporosis management agents, phytoestrogens, long chain primary aliphatic saturated alcohols, phytosterols and combinations thereof.
• tire functional ingredient is at least one saponin.
• the at least one saponin may comprise a single saponin or a plurality of saponins as a functional ingredient for the composition provided herein.
• Saponins are glycosidic natural plant products comprising an aglycone ring structure and one or more sugar moieties.
• Non-limiting examples of specific saponins for use in particular embodiments of the invention include group A acetyl saponin, group B acetyl saponin, and group E acetyl saponin.
• saponins include soybeans, which have approximately 5% saponin content by dry weight, soapwort plants (Saponaria), the root of which was used historically as soap, as well as alfalfa, aloe, asparagus, grapes, chickpeas, yucca, and various other beans and weeds. Saponins may be obtained from these sources by using extraction techniques well known to those of ordinary skill in the art. A description of conventional extraction techniques can be found in U.S. Pat. Appl. No. 2005/0123662.
• the functional ingredient is at least one antioxidant.
• antioxidant refers to any substance which inhibits, suppresses, or reduces oxidative damage to cells and biomolecules.
• suitable antioxidants for embodiments of this invention include, but are not limited to, vitamins, vitamin cofactors, minerals, hormones, carotenoids, carotenoid terpenoids, non-carotenoid terpenoids, flavonoids, flavonoid polyphenolics (e.g., bioflavonoids), flavonols, flavones, phenols, polyphenols, esters of phenols, esters of polyphenols, nonflavonoid phenolics, isothiocyanates, and combinations thereof.
• tire antioxidant is vitamin A.
• vitamin C vitamin E, ubiquinone, mineral selenium, manganese, melatonin, a-carotene, P-carotene, lycopene, lutein, zeanthin, crypoxanthin, reservatol, eugenol, quercetin, catechin, gossypol, hesperetin, curcumin, ferulic acid, thymol, hydroxytyrosol.
• ferulic acid chlorogenic acid
• chicoric acid gallotannins
• ellagitannins anthoxanthins
• betacyanins and other plant pigments
• silymarin citric acid
• lignan antinutrients
• bilirubin uric acid
• lipoic acid N-acetylcysteine
• emblicanin apple extract, apple skin extract (applephenon), rooibos extract red, rooibos extract, green, hawthorn berry extract, red raspberry extract, green coffee antioxidant (GCA), aronia extract 20%, grape seed extract (VinOseed).
• the antioxidant is a synthetic antioxidant such as butylated hydroxytolune or butylated hydroxyanisole, for example.
• suitable antioxidants for embodiments of this invention include, but are not limited to, fruits, vegetables, tea, cocoa, chocolate, spices, herbs, rice, organ meats from livestock, yeast, whole grains, or cereal grains.
• polyphenols also known as “polyphenolics”
• Suitable polyphenols for embodiments of this invention include catechins, proanthocyanidins, procyanidins, anthocyanins, quercerin, rutin, reservatrol, isoflavones, curcumin, punicalagin, ellagitannin, hesperidin, naringin, citrus flavonoids, chlorogenic acid, other similar materials, and combinations thereof.
• the antioxidant is a catechin such as, for example, epigallocatechin gallate (EGCG).
• the antioxidant is chosen from proanthocyanidins, procyanidins or combinations thereof.
• the antioxidant is an anthocyanin.
• the antioxidant is chosen from quercetin, rutin or combinations thereof.
• the antioxidant is reservatrol.
• the antioxidant is an isoflavone.
• the antioxidant is curcumin.
• the antioxidant is chosen from punicalagin, ellagitannin or combinations thereof.
• tire antioxidant is chlorogenic acid.
• the functional ingredient is at least one dietary fiber.
• Numerous polymeric carbohydrates having significantly different structures in both composition and linkages fall within the definition of dietary fiber. Such compounds are well known to those skilled in the art, non-limiting examples of which include non-starch polysaccharides, lignin, cellulose, methylcellulose, the hemicelluloses, p-glucans, pectins, gums, mucilage, waxes, inulins, oligosaccharides, fructooligosaccharides, cyclodextrins, chitins, and combinations thereof.
• dietary fiber generally is derived from plant sources, indigestible animal products such as chitins are also classified as dietary fiber.
• Chitin is a polysaccharide composed of units of acetylglucosamine joined by (1-4) linkages, similar to the linkages of cellulose.
• the functional ingredient is at least one fatty acid.
• fatty acid refers to any straight chain monocarboxylic acid and includes saturated fatty acids, unsaturated fattyacids, long chain fatty acids, medium chain fatty acids, short chain fatty acids, fatty acid precursors (including omega-9 fatty acid precursors), and esterified fatty acids.
• long chain polyunsaturated fatty acid refers to any polyunsaturated carboxylic acid or organic acid with a long aliphatic tail.
• omega-3 fatty acid refers to any polyunsaturated fatty acid having a first double bond as the third carbon-carbon bond from tire terminal methyl end of its carbon chain.
• the omega-3 fatty acid may comprise a long chain omega-3 fatty acid.
• omega-6 fatty acid any polyunsaturated fatty acid having a first double bond as tire sixth carboncarbon bond from the terminal methyl end of its carbon chain.
• Suitable omega-3 fatty acids for use in embodiments of the present invention can be derived from algae, fish, animals, plants, or combinations thereof, for example. Examples of suitable omega-3 fatty acids include, but are not limited to, linolenic acid, alpha-linolenic acid, eicosapentaenoic acid, docosahexaenoic acid, stearidonic acid, eicosatetraenoic acid and combinations thereof.
• suitable omega-3 fatty acids can be provided in fish oils, (e g., menhaden oil, tuna oil, salmon oil, bonito oil, and cod oil), microalgae omega-3 oils or combinations thereof.
• suitable omega-3 fatty acids may be derived from commercially available omega-3 fatty acid oils such as Microalgae DHA oil (from Martek, Columbia, MD), OmegaPure (from Omega Protein, Houston, TX), Marinol C-38 (from Lipid Nutrition, Channahon, IL), Bonito oil and MEG-3 (from Ocean Nutrition, Dartmouth, NS), Evogel (from Symrise, Holzminden, Germany), Marine Oil, from tuna or salmon (from Arista Wilton. CT), OmegaSource 2000, Marine Oil, from menhaden and Marine Oil. from cod (from OmegaSource, RTP, NC).
• Suitable omega-6 fatty acids include, but are not limited to, linoleic acid, gamma-linolenic acid, dihommo-gamma-linolenic acid, arachidonic acid, eicosadienoic acid, docosadienoic acid, adrenic acid, docosapentaenoic acid and combinations thereof.
• Suitable esterified fatty acids for embodiments of the beverage disclosed herein include, but are not limited to, monoacylgycerols containing omega-3 and/or omega-6 fatty acids, diacylgycerols containing omega-3 and/or omega-6 fatty acids, or triacylgycerols containing omega-3 and/or omega-6 fatty acids and combinations thereof.
• the functional ingredient is glucosamine, optionally further comprising chondroitin sulfate.
• the functional ingredient is at least one preservative.
• the preservative is chosen from antimicrobials, antioxidants, antienzymatics or combinations thereof.
• antimicrobials include sulfites, propionates, benzoates, sorbates, nitrates, nitrites, bacteriocins, salts, sugars, acetic acid, dimethyl dicarbonate (DMDC), ethanol, and ozone.
• the preservative is a sulfite. Sulfites include, but are not limited to, sulfur dioxide, sodium bisulfite, and potassium hydrogen sulfite.
• the preservative is a propionate.
• Propionates include, but are not limited to, propionic acid, calcium propionate, and sodium propionate.
• the preservative is a benzoate. Benzoates include, but are not limited to, sodium benzoate and benzoic acid.
• the preservative is a sorbate. Sorbates include, but are not limited to, potassium sorbate, sodium sorbate, calcium sorbate, and sorbic acid.
• the preservative is a nitrate and/or a nitrite. Nitrates and nitrites include, but are not limited to, sodium nitrate and sodium nitrite.
• the at least one preservative is a bacteriocin, such as, for example, nisin.
• the preservative is ethanol.
• tire preservative is ozone.
• antienzymatics suitable for use as preservatives in particular embodiments of the invention include ascorbic acid, citric acid, and metal chelating agents such as ethylenediaminetetraacetic acid (EDTA).
• the functional ingredient is at least one hydration agent.
• the hydration agent is a carbohydrate to supplement energy stores burned by muscles.
• suitable carbohydrates for use in particular embodiments of this invention are described in U.S. Patent Numbers 4,312,856, 4,853,237, 5,681,569, and 6,989,171.
• suitable carbohydrates include monosaccharides, disaccharidcs, oligosaccharides, complex polysaccharides or combinations thereof.
• suitable types of monosaccharides for use in particular embodiments include trioses, tetroses, pentoses, hexoses, heptoses, octoses, and nonoses.
• Non-limiting examples of specific types of suitable monosaccharides include glyceraldehyde, dihydroxyacetone, erythrose, threose, erythrulose, arabinose, lyxose, ribose, xylose, ribulose, xylulose, allose, altrose, galactose, glucose, gulose, idose, mannose, talose, fructose, psicose, sorbose, tagatose, mannoheptulose, scdohcltulosc, octolosc, and sialosc.
• Non-limiting examples of suitable disaccharidcs include sucrose, lactose, and maltose.
• suitable oligosaccharides include saccharose, maltotriose, and maltodextrin.
• the carbohydrates are provided by a com syrup, a beet sugar, a cane sugar, a juice, or a tea.
• the functional ingredient is chosen from at least one probiotic, prebiotic and combination thereof.
• the probiotic is a beneficial microorganism that affects the human body’s naturally- occurring gastrointestinal microflora.
• probiotics include, but are not limited to, bacteria of the genus Lactobacilli, Bifidobacteria, Streptococci, or combinations thereof, that confer beneficial effects to humans.
• the at least one probiotic is chosen from the genus Lactobacilli.
• the probiotic is chosen from the genus Bifidobacteria.
• the probiotic is chosen from the genus Streptococcus.
• Nonlimiting examples of oligosaccharides that are categorized as prebiotics in accordance with particular embodiments of this invention include fructooligosaccharides, inulins, isomalto-oligosaccharides, lactilol, lactosucrose, lactulose, pyrodextrins, soy oligosaccharides, transgalacto-oligosaccharides, and xylooligosaccharides.
• the prebiotic is an amino acid. Although a number of known prebiotics break down to provide carbohydrates for probiotics, some probiotics also require amino acids for nourishment.
• Nonlimiting examples of polyols in some embodiments include maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerin), threitol, galactitol, palatinose, reduced isomaltooligosaccharides, reduced xylo-oligosaccharides, reduced gentio-oligosaccharides, reduced maltose syrup, reduced glucose syrup, and sugar alcohols or any other carbohydrates capable of being reduced which do not adversely affect taste.
• Suitable polyamino acid additives include poly-L-aspartic acid, poly-L-lysine, poly-L-omithine, poly-L-arginine, other polymeric forms of amino acids, and salt forms thereof (e g., calcium, potassium, sodium, or magnesium salts such as L-glutamic acid mono sodium salt).
• the poly-amino acid additives also may be in tire D- or L-configuration.
• Combinations of the foregoing poly-amino acids and their corresponding salts e.g., sodium, potassium, calcium, magnesium salts or other alkali or alkaline earth metal salts thereof or acid salts
• suitable additives in some embodiments.
• Suitable nucleotide additives include, but are not limited to, inosine monophosphate ("IMP”), guanosine monophosphate (“GMP”), adenosine monophosphate (“AMP”), cytosine monophosphate (CMP), uracil monophosphate (UMP), inosine diphosphate, guanosine diphosphate, adenosine diphosphate, cytosine diphosphate, uracil diphosphate, inosine triphosphate, guanosine triphosphate, adenosine triphosphate, cytosine triphosphate, uracil triphosphate, alkali or alkaline earth metal salts thereof, and combinations thereof.
• IMP inosine monophosphate
• GMP guanosine monophosphate
• AMP adenosine monophosphate
• CMP cytosine monophosphate
• UMP uracil monophosphate
• inosine diphosphate guanosine diphosphate
• nucleotides described herein also may comprise nucleotide-related additives, such as nucleosides or nucleic acid bases (e.g., guanine, cytosine, adenine, thymine, uracil).
• nucleosides or nucleic acid bases e.g., guanine, cytosine, adenine, thymine, uracil.
• the organic acid additive is present in the sweetener composition in an amount effective to provide a concentration from about 10 ppm to about 5,000 ppm when present in a consumable, such as, for example, a beverage.
• Suitable inorganic acid additives include, but are not limited to, phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, sodium dihydrogen phosphate, and alkali or alkaline earth metal salts thereof (e.g., inositol hexaphosphate Mg/Ca).
• Suitable flavorants and flavoring ingredient additives include, but are not limited to, vanillin, vanilla extract, mango extract, cinnamon, citrus, coconut, ginger, viridiflorol, almond, menthol (including menthol without mint), grape skin extract, and grape seed extract.
• “Flavorant” and “flavoring ingredient” are synonymous and can include natural or synthetic substances or combinations thereof. Flavorants also include any other substance which imparts flavor and may include natural or non-natural (synthetic) substances which are safe for human or animals when used in a generally accepted range.
• Non-limiting examples of proprietary flavorants include DohlerTM Natural Flavoring Sweetness Enhancer KI 4323 (DdhlerTM, Darmstadt.
• SymriseTM Natural Flavor Mask for Sweeteners 161453 and 164126 SymriseTM, Holzminden, Gennany
• Natural AdvantageTM Bitterness Blockers 1, 2, 9 and 10 Natural AdvantageTM, Freehold, New Jersey, U.S.A.
• SucramaskTM “Creative Research Management, Stockton, California, U.S.A.).
• Suitable polymer additives include, but are not limited to, chitosan, pectin, pectic, pectinic, polyuronic, polygalacturonic acid, starch, food hydrocolloid or crude extracts thereof (e.g., gum acacia Senegal (FibergumTM), gum acacia seyal, carageenan), poly-L-lysine (e.g., poly-L-a-lysine or poly-L-s- lysine), poly-L-omithine (e.g..
• poly-L-a-omithine or poly-L-e-ornithine polypropylene glycol, polyethylene glycol, polyethylene glycol methyl ether), polyarginine, polyaspartic acid, polyglutamic acid, polyethylene imine, alginic acid, sodium alginate, propylene glycol alginate, and sodium polyethyleneglycolalginate, sodium hexametaphosphate and its salts, and other cationic polymers and anionic polymers.
• Suitable protein or protein hydrolysate additives include, but are not limited to, bovine serum albumin (BSA), whey protein (including fractions or concentrates thereof such as 90% instant whey protein isolate, 34% whey protein, 50% hydrolyzed whey protein, and 80% whey protein concentrate), soluble rice protein, soy protein, protein isolates, protein hydrolysates, reaction products of protein hydrolysates, glycoproteins, and/or proteoglycans containing amino acids (e.g., glycine, alanine, serine, threonine, asparagine, glutamine, arginine, valine, isoleucine, leucine, norvaline, methionine, proline, tyrosine, hydroxyproline, and the like), collagen (e.g., gelatin), partially hydrolyzed collagen (e.g., hydrolyzed fish collagen), and collagen hydrolysates (e.g., porcine collagen hydrolysate).
• BSA bovine
• Suitable surfactant additives include, but are not limited to, polysorbates (e.g.. polyoxyethylene sorbitan monooleate (polysorbate 80), polysorbate 20, polysorbate 60), sodium dodecylbenzene sulfonate, dioctyl sulfosuccinate or dioctyl sulfosuccinate sodium, sodium dodecyl sulfate, cetylpyridinium chloride (hexadecylpyridinium chloride), hexadecyltrimethylammonium bromide, sodium cholate, carbamoyl, choline chloride, sodium glycocholatc, sodium taurodcoxycholatc, lauric arginatc, sodium stearoyl lactylate, sodium taurocholate, lecithins, sucrose oleate esters, sucrose stearate esters, sucrose palmitate esters, sucrose laurate esters, and other emulsifier
• Suitable flavonoid additives are classified as flavonols, flavones, flavanones, flavan-3-ols, isoflavones, or anthocyanidins.
• flavonoid additives include, but are not limited to, catechins (e.g., green tea extracts such as PolyphenonTM 60, PolyphenonTM 30, and PolyphenonTM 25 (Mitsui Norin Co., Ltd., Japan), polyphenols, rutins (e.g., enzyme modified rutin SanmelinTM AO (San-fi Gen F.F.I., Inc., Osaka, Japan)), neohesperidin, naringin, neohesperidin dihydrochalcone, and tire like.
• catechins e.g., green tea extracts such as PolyphenonTM 60, PolyphenonTM 30, and PolyphenonTM 25 (Mitsui Norin Co., Ltd., Japan
• polyphenols e.g
• Suitable alcohol additives include, but are not limited to, ethanol.
• Suitable astringent compound additives include, but are not limited to, tannic acid, europium chloride (EuC13), gadolinium chloride (GdC13), terbium chloride (TbC13), alum, tannic acid, and polyphenols (e.g., tea polyphenols).
• Also provided herein are methods of improving one or more characteristics of a beverage e.g., an enhanced water beverage, as well as method of making a beverage (e.g., an enhanced water beverage).
• a method for improving one or more sensory characteristics or attributes of an enhanced water beverage comprising (i) providing a monk fruit extract (MFE) and sucralose: (ii) adding the MFE and sucrose to a beverage matrix.
• the beverage e.g., the enhanced water beverage
• the beverage does not comprise erythritol.
• the beverage does not comprise a rebaudioside (e.g., rebaudioside A or B) or a rare sugar (e.g., allulose).
• the sensory characteristics or attribute many vary.
• the sensory characteristic or attribute is taste or off-taste, e.g., bitterness, astringency, sweetness linger.
• the method results in an improvement in taste or off-taste (e.g., bitterness, astringency, sweetness linger) of about 1%, about 2%, about 3%, about 4%, about 5%, about 6%, about
• taste or off-taste e.g., bitterness, astringency, sweetness linger
• the method results in an improvement in taste or off-taste (e.g., bitterness, astringency, sweetness linger) of about 1.1-fold, about 1.2-fold, about 1.3-fold, about 1.4-fold, about 1.5- fold.
• taste or off-taste e.g., bitterness, astringency, sweetness linger
• Exemplary beverages were evaluated blindly by expert panelists. Samples were coded and randomly presented to the panelists. Panelists were instmcted to eat an unsalted cracker and rinse the mouth with water before and in between samples. For each sample, panelists were instructed to take 3 sips, then write down their evaluation comments. Tire results are shown in Table with summaries of the common comments. Additional comments for each prototype are provide below. Ranges of sucralose and monk fruit extract shown in ppm.
• flavor is more lactonic/heavy, less of the upfront fresh peach notes. Good sweetness and flavor, less sparkling/astringent, sweetness is clean, worse than control, least peach note, sweeter and more sweet linger than control, good peach oolong flavor, good sweetness quality and level.
• #1- Flavor is very unbalanced compared to control, less mouthfeel. Sig. less sweet slow onset, sweet linger, worse than control, less peach, not even peach flavor, bitter after, more peach, less oolong flavor, bitter notes at end.

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• 2023
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