EP4704600A1

EP4704600A1 - Dairy beverages with improved taste

Info

Publication number: EP4704600A1
Application number: EP24797709.3A
Authority: EP
Inventors: Indra Prakash; Juvenal Higiro
Original assignee: Coca Cola Co
Current assignee: Coca Cola Co
Priority date: 2023-04-24
Filing date: 2024-04-22
Publication date: 2026-03-11
Also published as: CN121218881A; WO2024226416A1

Abstract

Dairy beverages comprising one or more dairy components, one or more high potency sweeteners, and one or more organic acid salt selected from: sodium gluconate, sodium citrate, sodium lactate, potassium gluconate, potassium citrate, potassium lactate, calcium gluconate, calcium citrate, calcium lactate, calcium lactate gluconate, magnesium gluconate, magnesium citrate, magnesium lactate, magnesium lactate gluconate, and anhydrous and hydrate forms thereof, are provided.

Description

DAIRY BEVERAGES WITH IMPROVED TASTE

CROSS REFERENCE TO RELATED APPLICATIONS

The present application claims priority to U.S. Provisional Patent Application No. 63/497,864 filed April 24, 2023, the entire content of which is incorporated herein by reference.

FIELD OF THE INVENTION

The present invention relates generally to dairy beverages sweetened with certain high potency sweeteners and modified with certain organic acid salts.

BACKGROUND OF THE INVENTION

Consumers are seeking diet or reduced sugar beverages, including dairy-based beverages, with taste performance close or similar to full sugar beverages and this has been a challenge to products formulators. Current tools include use of high intensity sweeteners either natural or artificial, flavor modifiers, etc. which present undesired taste attributes such as sweetness lingering, bitterness, licorice aftertaste, flavor change, etc.

Stevia-based and monk fruit-based (Luo Han Guo) natural high potency sweeteners are popular choices for beverage formulations generally. However, these sweeteners are known to elicit off-tastes that are objectionable to consumers and taste different than sucrose, e.g., delayed sweetness onset, lingering sweet aftertaste, bitter taste, metallic taste, astringent taste, cooling taste, licorice-like taste, watery taste, and poor mouthfeel. With respect to dairy beverages specifically that contain Stevia-based and/or monk fruit-based sweeteners, bitterness, sweetness linger, licorice aftertaste and lack of creaminess are particularly problematic.

There remains a need for dairy beverages that have improved taste and flavor profiles.

SUMMARY OF THE INVENTION

In one aspect, a dairy beverage is disclosed, the beverage comprising: (a) one or more dairy components;

(b) one or more high potency sweeteners selected from the group consisting of: rebaudioside A, rebaudioside M, rebaud ioside AM, rebaudioside E, rebaudioside I, rebaudioside N, rebaudioside B, monk fruit juice or monk fruit juice concentrate, monk fruit extract, siamenoside I, mogroside V, siratose, thaumatin (and variants thereof), brazzein (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, acesulfame potassium, aspartame, saccharin, cyclamate, and combinations thereof; and

(c) one or more organic acid salts selected from: sodium gluconate, sodium citrate, sodium lactate, potassium gluconate, potassium citrate, potassium lactate, calcium gluconate, calcium citrate, calcium lactate, calcium lactate gluconate, magnesium gluconate, magnesium citrate, magnesium lactate, magnesium lactate gluconate, and anhydrous and hydrate forms thereof.

In certain embodiments, the dairy beverage further comprises: one or more rare sugar. In certain embodiments, the dairy beverage further comprises: one or more flavoring ingredients. In certain embodiments, the dairy beverage further comprises: one or more flavor-modifying ingredients.

DETAILED DESCRIPTION

Definitions

“Reduced calorie,” as used herein, refers to a beverage comprising a mixture of caloric sweeteners (e.g., sucrose) and one or more non-sucrose sweeteners. Reduced- calorie beverages include mid-calorie beverages and low-calorie beverages.

“Natural high potency sweetener” or “NHPS” as used herein, refers to any sweetener found naturally in nature and characteristically has a sweetness potency greater than sucrose, fructose, or glucose, yet has less calories. The natural high potency sweetener can be provided as a pure compound or, alternatively, as part of an extract. “No salty taste”, as used herein, refers to an inability to detect salty flavor in a beverage. Methods of determining whether a beverage tastes salty are known in the art, e.g., J. Giguere, et al., “Abstract 18991 : Salt Taste Detection and Recognition Thresholds - Reliability of a Rapid Sensory Analysis Method”, Circulation, November 25, 2014, Vol 130, Issue suppl 2. The temporal stability of a rapid sensory analysis based on the 3- alternative forced-choice (3-AFC) method (ASTM E679) was tested with 30 adult volunteers. Detection Threshold (DT) and Recognition Threshold (RT) for salt were determined using a series of ascending concentrations.

“Synthetic high potency sweetener,” as used herein, refers to any composition which is not found naturally in nature and characteristically has a sweetness potency greater than sucrose, fructose, or glucose, yet has less calories.

Dairy Beverages

The present disclosure relates to dairy beverages or dairy-containing beverages. In certain embodiments, the dairy beverage has a reduced calorie content or is a reduced calorie beverage. The dairy beverages comprise one or more dairy components, one or more high potency sweeteners, and one or more organic acid salts selected from: sodium gluconate, sodium citrate, sodium lactate, potassium gluconate, potassium citrate, potassium lactate, calcium gluconate, calcium citrate, calcium lactate, calcium lactate gluconate, magnesium gluconate, magnesium citrate, magnesium lactate, magnesium lactate gluconate, and anhydrous and hydrate forms thereof.

It has been found that the exemplary salts can be used to effectively improve the taste attributes of the one or more high potency sweeteners and provide dairy beverages with improved sensory properties compared to a corresponding dairy beverage in the absence of the exemplary salt. Exemplary taste attribute modulations include decreasing or eliminating bitterness, decreasing or eliminating sweetness linger, decreasing or eliminating licorice aftertaste, increasing sense of creaminess, decreasing or eliminating bitter linger, decreasing or eliminating sourness, decreasing or eliminating astringency, decreasing or eliminating saltiness, decreasing or eliminating metallic notes, improving mouthfeel, decreasing or eliminating sweetness linger, increasing sweetness onset and increasing sweetness intensity. Multiple taste attributes can be modulated simultaneously, such that the salt-containing dairy beverage, overall, has more sucrose- sweetened characteristics compared to a corresponding dairy beverage without the salt(s). Methods of quantifying improvement in sucrose-sweetened characteristics are known in the art and include taste testing and histogram mapping with isosweet sucrose- sweetened beverage controls.

In one embodiment, the dairy beverage comprises:

(a) one or more dairy components;

(b) one or more high potency sweeteners selected from the group consisting of: rebaudioside A, rebaudioside M, rebaudioside AM, rebaudioside E, rebaudioside I, rebaudioside N, rebaudioside B, monk fruit juice or monk fruit juice concentrate, monk fruit extract, siamenoside I, mogroside V, siratose, thaumatin (and variants thereof), brazzein (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, acesulfame potassium, aspartame, saccharin, cyclamate, and combinations thereof; and

In certain embodiments, the dairy beverage further comprises: (d) one or more rare sugar. In one embodiment, the rare sugar is allulose (D-psicose).

In certain embodiments, the dairy beverage comprises: (e) one or more flavoring ingredients, such as vanillin, vanilla extract or vanilla flavor.

In a particular embodiment, the dairy beverage comprises:

(a) one or more dairy components; (b) one or more high potency sweeteners selected from the group consisting of: rebaudioside M, rebaud ioside AM, monk fruit juice or monk fruit juice concentrate, monk fruit extract, siamenoside I, mogroside V, thaumatin, brazzein, monellin, and combinations thereof; and

In a particular embodiment, the dairy beverage comprises:

(a) one or more dairy components;

(b) one or more high potency sweeteners selected from the group consisting of: rebaudioside M, rebaudioside AM, monk fruit juice or monk fruit juice concentrate, monk fruit extract, siamenoside I, mogroside V, and combinations thereof; and

In a particular embodiment, the dairy beverage comprises:

(a) one or more dairy components;

(b) one or more high potency sweeteners selected from the group consisting of: rebaudioside A, rebaudioside M, rebaudioside AM, rebaudioside E, rebaudioside I, rebaudioside N, rebaudioside B, monk fruit juice or monk fruit juice concentrate, monk fruit extract, siamenoside I, mogroside V, siratose, thaumatin (and variants thereof), brazzein (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, acesulfame potassium, aspartame, saccharin, cyclamate, and combinations thereof;

(c) one or more organic acid salts selected from: sodium gluconate, sodium citrate, sodium lactate, potassium gluconate, potassium citrate, potassium lactate, calcium gluconate, calcium citrate, calcium lactate, calcium lactate gluconate, magnesium gluconate, magnesium citrate, magnesium lactate, magnesium lactate gluconate, and anhydrous and hydrate forms thereof; and

(d) one or more rare sugars.

In a particular embodiment, the dairy beverage comprises:

(a) one or more dairy components;

(c) one or more organic acid salts selected from: sodium gluconate, sodium citrate, sodium lactate, potassium gluconate, potassium citrate, potassium lactate, calcium gluconate, calcium citrate, calcium lactate, calcium lactate gluconate, magnesium gluconate, magnesium citrate, magnesium lactate, magnesium lactate gluconate, and anhydrous and hydrate forms thereof;

(d) one or more rare sugars; and

(e) one or more flavoring ingredients

In a particular embodiment, the dairy beverage comprises:

(a) one or more dairy components; (b) one or more high potency sweeteners selected from the group consisting of: rebaudioside M, monk fruit juice or monk fruit juice concentrate, monk fruit extract, mogroside V, and combinations thereof;

(d) allulose; and optionally

(e) one or more flavoring ingredients selected from vanillin, vanilla extract or vanilla flavor.

In certain embodiments, the diary beverage further comprises a flavor-modifying ingredient.

In certain embodiments, the dairy beverages contain from about 40 to about 150, from about 40 to about 130, or from about 80 to about 150 calories per 8 US fluid ounce (240 mL) serving.

In certain embodiment, the dairy beverage is a reduced calorie dairy beverage and contains from about 40 to about 80 or from about 40 to about 60 calories per 8 US fluid ounce (240 mL) serving.

In certain embodiments, the pH range of the dairy beverage may be from about 4 to about 8, or about 5 to about 7.

The sweetness of the dairy beverage can be described in degrees Brix (°Bx). One degree Brix is 1 gram of sucrose in 100 grams of solution and represents the strength of the solution as percentage by weight (% w/w) (i.e. , by mass). The dairy beverages of the present invention are from about 2 °Bx to about 7 °Bx, such as, for example, from about 4 °Bx to about 6 °Bx, or about 5 °Bx to about 6 °Bx.

Dairy Component The dairy beverage according to the embodiments comprises one or more dairy components. The dairy component comprises naturally occurring milk or a modified form of milk. As referred to herein, “milk” refers to milk naturally produced by a mammal. Any source of milk, in naturally occurring or modified form, can be used as the dairy component in the dairy beverages according to the embodiments.

In certain embodiments, the dairy components are selected from: milk, skim (nonfat) milk, low fat milk (e.g., milk containing 1 % or 2% fat), whole milk, ultra-filtered milk, half & half, light cream, light whipping cream, heavy cream, lactose-free milk, reduced- lactose milk, dairy fortified with nutrients (e.g., vitamins A, D, E, or K), buttermilk, high protein dairy, whey protein concentrate, whey protein isolate, or other liquid dairy sources.

In certain embodiments, the dairy component are selected from: whole dry milk, non-fat dry milk, low fat milk powder, whole milk powder, dry whey solids, de-mineralized whey powders, individual whey protein, casein dairy powders, individual casein powders, anhydrous milkfat, dried cream, lactose free dairy powder, dry lactose derivatives, reduced sodium dairy powder, or other dry dairy sources.

In certain embodiments, the dairy component is a reduced calorie form of dairy. In certain embodiments, the dairy component is a reduced cholesterol form of dairy.

Combinations of any of the dairy components can be used in any suitable ratio.

In certain embodiments, the dairy component is 2% milk, e.g., 2% cow’s milk.

In certain embodiments, the dairy beverage comprises one or more dairy components in a total amount from about 10% to about 99.9% by weight of the beverage, e.g., from about 10% to about 99.9%, from about 10% to about 99.5%, from about 10% to about 99%, from about 10% to about 98%, from about 10% to about 97%, from about 10% to about 96%, from about 10% to about 95%, from about 10% to about 94%, from about 10% to about 93%, from about 10% to about 92%, from about 10% to about 91 %, from about 10% to about 90%, from about 10% to about 80%, from about 10% to about 70%, from about 10% to about 60%, from about 10% to about 50%, from about 10% to about 40%, from about 10% to about 30%, from about 10% to about 20%, from about 20% to about 99.9%, from about 20% to about 99.5%, from about 20% to about 99%, from about 20% to about 98%, from about 20% to about 97%, from about 20% to about 96%, from about 20% to about 95%, from about 20% to about 94%, from about 20% to about 93%, from about 20% to about 92%, from about 20% to about 91 %, from about 20% to about 90%, from about 20% to about 80%, from about 20% to about 70%, from about 20% to about 60%, from about 20% to about 50%, from about 20% to about 40%, from about 20% to about 30%, from about 30% to about 99.9%, from about 30% to about 99.5%, from about 30% to about 99%, from about 30% to about 98%, from about 30% to about 97%, from about 30% to about 96%, from about 30% to about 95%, from about 30% to about 94%, from about 30% to about 93%, from about 30% to about 92%, from about 30% to about 91 %, from about 30% to about 90%, from about 30% to about 80%, from about 30% to about 70%, from about 30% to about 60%, from about 30% to about 50%, from about 30% to about 40%, from about 40% to about 99.9%, from about 40% to about 99.5%, from about 40% to about 99%, from about 40% to about 98%, from about 40% to about 97%, from about 40% to about 96%, from about 40% to about 95%, from about 40% to about 94%, from about 40% to about 93%, from about 40% to about 92%, from about 40% to about 91 %, from about 40% to about 90%, from about 40% to about 80%, from about 40% to about 70%, from about 40% to about 60%, from about 40% to about 50%, from about 50% to about 99.9%, from about 50% to about 99.5%, from about 50% to about 99%, from about 50% to about 98%, from about 50% to about 97%, from about 50% to about 96%, from about 50% to about 95%, from about 50% to about 94%, from about 50% to about 93%, from about 50% to about 92%, from about 50% to about 91 %, from about 50% to about 90%, from about 50% to about 80%, from about 50% to about 70%, from about 50% to about 60%, from about 60% to about 99.9%, from about 60% to about 99.5%, from about 60% to about 99%, from about 60% to about 98%, from about 60% to about 97%, from about 60% to about 96%, from about 60% to about 95%, from about 60% to about 94%, from about 60% to about 93%, from about 60% to about 92%, from about 60% to about 91 %, from about 60% to about 90%, from about 60% to about 80%, from about 60% to about 70%, from about 70% to about 99.9%, from about 70% to about 99.5%, from about 70% to about 99%, from about 70% to about 98%, from about 70% to about 97%, from about 70% to about 96%, from about 70% to about 95%, from about 70% to about 94%, from about 70% to about 93%, from about 70% to about 92%, from about 70% to about 91 %, from about 70% to about 90%, from about 70% to about 80%, from about 70% to about 99.9%, from about 70% to about 99.5%, from about 70% to about 99%, from about 70% to about 98%, from about 70% to about 97%, from about 70% to about 96%, from about 70% to about 95%, from about 70% to about 94%, from about 70% to about 93%, from about 70% to about 92%, from about 70% to about 91 %, from about 70% to about 90%, from about 70% to about 80%, from about 80% to about 99.9%, from about 80% to about 99.5%, from about 80% to about 99%, from about 80% to about 98%, from about 80% to about 97%, from about 80% to about 96%, from about 80% to about 95%, from about 80% to about 94%, from about 80% to about 93%, from about 80% to about 92%, from about 80% to about 91 %, from about 80% to about 90%, from about 90% to about 99.9%, from about 90% to about 99.5%, from about 90% to about 99%, from about 90% to about 98%, from about 90% to about 97%, from about 90% to about 96%, from about 90% to about 95%, from about 90% to about 94%, from about 90% to about 93%, from about 90% to about 92%, from about 90% to about 91 %, from about 60% to about 90%, from about 60% to about 80%, from about 60% to about 70%, by weight of the beverage.

In certain embodiments, the dairy beverage comprises one or more liquid dairy components and one or more dry dairy components. In certain embodiments, the dairy beverage comprises one or more liquid dairy components and water. In certain embodiments, the dairy beverage comprises one or more dry dairy components and water.

Purified or filtered water can be used to prepare the beverages disclosed here, and water of a standard beverage quality can be employed in order not to adversely affect beverage taste, odor, or appearance. In certain embodiments, the water is “treated water,” which refers to water that has been treated to reduce the total dissolved solids of the water prior to optional supplementation. Methods of producing treated water are known to those of ordinary skill in the art and include deionization, distillation, filtration and reverse osmosis (“r-o”), among others. The terms “treated water,” “purified water,”, “demineralized water,” “distilled water,” and “r-o water” are generally synonymous, referring to water from which substantially all mineral content has been removed, typically containing no more than about 500 ppm total dissolved solids, e.g. 250 ppm total dissolved solids.

In certain embodiments, water is added at a level of from about 0% to about 90% by weight of the dairy beverage, e.g., from about 1 % to about 90%, about 1 % to about 80%, about 1% to about 70%, about 1 % to about 60%, about 1% to about 50%, about 1 % to about 40%, about 1 % to about 30%, about 1 % to about 20%, about 1 % to about 10%, from about 5% to about 90%, about 5% to about 80%, about 5% to about 70%, about 5% to about 60%, about 5% to about 50%, about 5% to about 40%, about 5% to about 30%, about 5% to about 20%, about 5% to about 10%, from about 10% to about 90%, from about 20% to about 90%, from about 10% to about 90%, from about 10% to about 80%, from about 10% to about 70%, from about 10% to about 60%, from about 10% to about 50%, from about 10% to about 40%, from about 10% to about 30%, from about 10% to about 20%, from about 20% to about 90%, from about 20% to about 80%, from about 20% to about 70%, from about 20% to about 60%, from about 20% to about 50%, from about 20% to about 40%, from about 20% to about 30%, from about 30% to about 90%, from about 30% to about 80%, from about 30% to about 70%, from about 30% to about 60%, from about 30% to about 50%, from about 30% to about 40%, from about 40% to about 90%, from about 40% to about 80%, from about 40% to about 70%, from about 40% to about 60%, from about 40% to about 50%, from about 50% to about 90%, from about 50% to about 80%, from about 50% to about 70%, from about 50% to about 60%, from about 60% to about 90%, from about 60% to about 80%, from about 60% to about 70%, from about 70% to about 90%, from about 70% to about 80% or from about 80% to about 90% by weight of the dairy beverage.

Organic Acid Salts

The dairy beverage according to the embodiments comprises one or more organic acid salts. In certain embodiments the one or more organic acid salts are selected from the group consisting of: sodium gluconate, sodium citrate, sodium lactate, potassium gluconate, potassium citrate, potassium lactate, calcium gluconate, calcium citrate, calcium lactate, calcium lactate gluconate, magnesium gluconate, magnesium citrate, magnesium lactate, magnesium lactate gluconate, and anhydrous and hydrate forms thereof.

In certain embodiments, the one or more organic acid salts comprise a sodium salt selected from the group consisting of: sodium gluconate, sodium citrate, sodium lactate, and anhydrous and hydrate forms thereof.

In certain embodiments, the one or more organic acid salts comprise a potassium salt selected from the group consisting of: potassium gluconate, potassium citrate, potassium lactate, and anhydrous and hydrate forms thereof.

In certain embodiments, the one or more organic acid salts comprise a calcium salt selected from the group consisting of: calcium gluconate, calcium citrate, calcium lactate, calcium lactate gluconate, and anhydrous and hydrate forms thereof.

In certain embodiments, the one or more organic acid salts comprise a magnesium salt selected from the group consisting of: magnesium gluconate, magnesium citrate, magnesium lactate, magnesium lactate gluconate, and anhydrous and hydrate forms thereof.

In one embodiment, the one or more organic acid salts comprise sodium glucanoate. In one embodiment, the one or more organic acid salts comprise calcium citrate and magnesium citrate. In one embodiment, the one or more organic acid salts comprise potassium citrate and potassium lactate. In one embodiment, the one or more organic acid salts comprise calcium citrate and calcium lactate. In one embodiment, the one or more organic acid salts comprise calcium citrate and potassium lactate. In one embodiment, the one or more organic acid salts comprise calcium lactate gluconate. In one embodiment, the one or more organic acid salts comprise potassium citrate and magnesium lactate.

In one embodiment, the dairy beverage one or more organic acid salt is selected from the group consisting of: sodium gluconate, potassium citrate, potassium lactate and calcium citrate. In certain embodiments, the dairy beverage comprises one or more citrate and one or more lactate salts. In certain embodiments, the dairy beverage comprises one or more organic acid salts containing the same cation.

The total concentration of the one or more organic acid salts in the dairy beverage is in the range of about 50 ppm to about 1000 ppm, about 50 ppm to about 900 ppm, about 60 ppm to about 800 ppm, about 150 ppm to about 850 ppm, about 160 ppm to about 800 ppm, about 300 ppm to about 820 ppm, or about 150 ppm to about 220 ppm.

In certain embodiments, the dairy beverage comprises two or more types of organic acid salts.

The individual concentration of the one or more organic acid salts in the dairy beverage is in the range of about 25 ppm to about 1000 ppm, about 50 ppm to about 1000 ppm, about 25 ppm to about 900 ppm, about 50 ppm to about 900 ppm, about 30 ppm to about 800 ppm, about 60 ppm to about 800 ppm, about 75 ppm to about 850 ppm, about 150 ppm to about 850 ppm, about 80 ppm to about 800 ppm, about 160 ppm to about 800 ppm, about 150 ppm to about 820 ppm, about 300 ppm to about 820 ppm, about 50 ppm to about 220 ppm, about 50 ppm to about 300 ppm, about 60 ppm to about 300 ppm, about 60 ppm to about 200 ppm, about 120 ppm to about 800 ppm, or about 150 ppm to about 220 ppm.

In some embodiments, the dairy beverages disclosed herein contain a single sodium salt selected from the group consisting of sodium gluconate, sodium citrate, and sodium lactate. In other embodiments, the dairy beverages disclosed herein contain a single potassium salt selected from the group consisting of potassium gluconate, potassium citrate, and potassium lactate. In some embodiments, the dairy beverages disclosed herein contain a single calcium salt selected from the group consisting of calcium gluconate, calcium lactate gluconate, calcium citrate, and calcium lactate. In some embodiments, the dairy beverages disclosed herein contain a single magnesium salt selected from the group consisting of magnesium gluconate, magnesium lactate gluconate, magnesium citrate, and magnesium lactate. In certain embodiments, the dairy beverages do not contain potassium, sodium, calcium or magnesium salts of inorganic ions, e.g., chloride, fluoride, phosphate, monohydrogen phosphate, dihydrogen phosphate, sulfate, bisulfate, nitrate, carbonate, or bicarbonate.

High Potency Sweeteners

The high potency sweetener is present in a sweetening amount, i.e. , in an amount above its sweetness recognition threshold such that it is perceptibly sweet. The high potency sweetener can be any known high potency sweetener, including natural and synthetic high potency sweeteners.

Non-limiting examples of natural high potency sweeteners include stevia sweeteners and steviol glycoside sweeteners, such as rebaudioside M, rebaudioside D, rebaudioside A, rebaudioside AM, rebaudioside N, rebaudioside 0, rebaudioside E, steviolmonoside, steviolbioside, rubusoside, dulcoside B, dulcoside A, rebaudioside B, rebaudioside G, stevioside, rebaudioside C, rebaudioside F, rebaudioside I, rebaudioside H, rebaudioside L, rebaudioside K, rebaudioside J, rebaudioside M2, rebaudioside D2, rebaudioside S, rebaudioside T, rebaudioside U, rebaudioside V, rebaudioside W, rebaudioside Z1 , rebaudioside Z2, rebaudioside IX, enzymatically glucosylated steviol glycosides, and combinations thereof.

In a particular embodiment, the high potency sweetener is a steviol glycoside sweetener selected from the group consisting of rebaudioside A, rebaudioside M, rebaudioside AM, rebaudioside E, rebaudioside N, and rebaudioside B.

Steviol glycoside sweeteners can be provided in pure form or as part of a mixture. The steviol glycoside mixture sweetener typically has a total steviol glycoside content of about 95% by weight or greater on a dry basis. The remaining 5% comprises other non- steviol glycoside compounds, e.g. by-products from extraction or purification processes. In some embodiments, the steviol glycoside blend sweetener has a total steviol glycoside content of about 96% or greater, about 97% or greater, about 98% or greater or about 99% or greater. In certain embodiments, a steviol glycoside mixture comprises at least about 5% of a particular steviol glycoside by weight on a dry basis, such as, for example, at least about 10%, at least about 20%, at least about 30%, at least about 40%, at least about 50%, at least about 60%, at least about 70%, at least about 80%, at least about 90%, at least about 95% or at least about 97%.

The steviol glycoside mixture may comprise at least about 50% rebaudioside A by weight on a dry basis, such as, for example, from about 50% to about 99%, from about 50% to about 80%, from about 50% to about 70%, from about 50% to about 60%, from about 60% to about 99%, from about 60% to about 80%, from about 60% to about 70%, from about 70% to about 99%, from about 70% to about 80%, from about 80% to about 99%, or from about 90% to about 99%.

The steviol glycoside mixture may comprise at least about 95% rebaudioside A by weight on a dry basis, such as, for example, from about 95% to about 99%, from about 96% to about 99%, from about 97% to about 99%, or from about 98% to about 99%.

The steviol glycoside mixture may comprise at least about 50% rebaudioside M by weight on a dry basis, such as, for example, from about 50% to about 99%, from about 50% to about 80%, from about 50% to about 70%, from about 50% to about 60%, from about 60% to about 99%, from about 60% to about 80%, from about 60% to about 70%, from about 70% to about 99%, from about 70% to about 80%, from about 80% to about 99%, or from about 90% to about 99%.

The steviol glycoside mixture may comprise at least about 95% rebaudioside M by weight on a dry basis, such as, for example, from about 95% to about 99%, from about 96% to about 99%, from about 97% to about 99%, or from about 98% to about 99%.

The steviol glycoside mixture may comprise at least about 50% rebaudioside AM by weight on a dry basis, such as, for example, from about 50% to about 99%, from about 50% to about 80%, from about 50% to about 70%, from about 50% to about 60%, from about 60% to about 99%, from about 60% to about 80%, from about 60% to about 70%, from about 70% to about 99%, from about 70% to about 80%, from about 80% to about 99%, or from about 90% to about 99%.

The steviol glycoside mixture may comprise at least about 95% rebaudioside AM by weight on a dry basis, such as, for example, from about 95% to about 99%, from about 96% to about 99%, from about 97% to about 99%, or from about 98% to about 99%.

The steviol glycoside mixture may comprise at least about 50% rebaudioside E by weight on a dry basis, such as, for example, from about 50% to about 99%, from about 50% to about 80%, from about 50% to about 70%, from about 50% to about 60%, from about 60% to about 99%, from about 60% to about 80%, from about 60% to about 70%, from about 70% to about 99%, from about 70% to about 80%, from about 80% to about 99%, or from about 90% to about 99%.

The steviol glycoside mixture may comprise at least about 95% rebaudioside E by weight on a dry basis, such as, for example, from about 95% to about 99%, from about 96% to about 99%, from about 97% to about 99%, or from about 98% to about 99%.

The steviol glycoside mixture may comprise at least about 50% rebaudioside D by weight on a dry basis, such as, for example, from about 50% to about 99%, from about 50% to about 80%, from about 50% to about 70%, from about 50% to about 60%, from about 60% to about 99%, from about 60% to about 80%, from about 60% to about 70%, from about 70% to about 99%, from about 70% to about 80%, from about 80% to about 99%, or from about 90% to about 99%.

The steviol glycoside mixture may comprise at least about 95% rebaudioside D by weight on a dry basis, such as, for example, from about 95% to about 99%, from about 96% to about 99%, from about 97% to about 99%, or from about 98% to about 99%.

The steviol glycoside mixture may comprise at least about 50% rebaudioside N by weight on a dry basis, such as, for example, from about 50% to about 99%, from about 50% to about 80%, from about 50% to about 70%, from about 50% to about 60%, from about 60% to about 99%, from about 60% to about 80%, from about 60% to about 70%, from about 70% to about 99%, from about 70% to about 80%, from about 80% to about 99%, or from about 90% to about 99%.

The steviol glycoside mixture may comprise at least about 95% rebaudioside N by weight on a dry basis, such as, for example, from about 95% to about 99%, from about 96% to about 99%, from about 97% to about 99%, or from about 98% to about 99%.

The steviol glycoside mixture may comprise at least about 50% rebaudioside B by weight on a dry basis, such as, for example, from about 50% to about 99%, from about 50% to about 80%, from about 50% to about 70%, from about 50% to about 60%, from about 60% to about 99%, from about 60% to about 80%, from about 60% to about 70%, from about 70% to about 99%, from about 70% to about 80%, from about 80% to about 99%, or from about 90% to about 99%.

The steviol glycoside mixture may comprise at least about 95% rebaudioside B by weight on a dry basis, such as, for example, from about 95% to about 99%, from about 96% to about 99%, from about 97% to about 99%, or from about 98% to about 99%.

The concentration of the steviol glycoside sweetener in the dairy beverage can vary from about 25 ppm to about 600 ppm, such as, for example, from about 25 ppm to about 500 ppm, from about 25 ppm to about 400 ppm, from about 25 ppm to about 300 ppm, from about 25 ppm to about 200 ppm, from about 25 ppm to about 100 ppm, from about 100 ppm to about 600 ppm, from about 100 ppm to about 500 ppm, from about 100 ppm to about 400 ppm, from about 100 ppm to about 300 ppm, from about 100 ppm to about 200 ppm, from about 200 ppm to about 600 ppm, from about 200 ppm to about 500 ppm, from about 200 ppm to about 400 ppm, from about 200 ppm to about 300 ppm, from about 300 ppm to about 600 ppm, from about 300 ppm to about 500 ppm, from about 300 ppm to about 400 ppm, from about 350 ppm to about 450 ppm, from about 400 ppm to about 600 ppm, from about 400 ppm to about 500 ppm or from about 500 ppm to about 600 ppm. In a particular embodiment, the steviol glycoside sweetener is present in a concentration from about 300 ppm to about 500 ppm.

In a particular embodiment, the steviol glycoside sweetener comprises at least about 95% rebaudioside M by weight on a dry basis and is present in the dairy beverage present in a concentration from about 300 ppm to about 500 ppm.

Exemplary natural high potency sweeteners also includes Luo Han Guo and the related mogroside compounds, such as monk fruit juice or monk fruit juice concentrate, monk fruit extract, mogroside V, grosmogroside I, mogroside IA, mogroside IE, 11 - oxomogroside IA, mogroside II, mogroside II A, mogroside II B, mogroside II E, 7- oxomogroside II E, mogroside III, Mogroside Hie, 11-oxomogroside HIE, 11 - deoxymogroside HI, mogroside IV, Mogroside IVA, 11-oxomogroside IV, 11 - oxomogroside IVA, mogroside V, isomogroside V, 11 -deoxymogroside V, 7- oxomogroside V, 11-oxomogroside V, isomogroside V, mogroside VI, mogrol, 11- oxomogrol, siamenoside I, isomers of siamenoside I (e.g. those disclosed in 20170119032; incorporated by reference in its entirety), 11-oxo-siamenoside I, 11-oxo- isomers of siamenoside I, (3[3,9f3, lOoc, 11 a,24R)-3-[(4-O-p-D-glucospyranosyl-6-O-p-D- glucopyranosyl]-25-hydroxyl-9-methyl-19-norlanost-5-en-24-yl-[2-O-[3-D-glucopyranosyl- 6-O- p-D-glucopyranosyl]- p-D-glucopyranoside); (3|3, 9(3, 10a, 11a, 24R)-[(2-O- P-D- glucopyranosyl-6-O- P-D-glucopyranosyl- £-D- glucopyranosyl)oxy]-25-hydroxy-9- methyl-19-norlanost-5-en-24-yl-[2-O- p-D-glucopyranosyl-6-O-(3-D-glucopyranosyl]-p-D- glucopyranoside); and (3(3, 9(3, 10a, 11a, 24R)-[(2-O-|3-D-glucopyranosyl-6-O-|3-D- glucopyranosyl- [3-D-glucopyranosyl)oxy]-25-hydroxy-9-methyl-19-norlanost-5-en-24-yl- [2-O-j3-D-glucopyranosyl-6-O-(3-D-glucopyranosyl]-£-D-glucopyranoside). In particular embodiments, the mogroside sweetener is siamenoside I or mogroside V.

Mogroside sweeteners can be provided in pure form or as part of a mixture. In certain embodiments, a mogroside mixture comprises at least about 5% of a particular mogroside by weight on a dry basis, such as, for example, at least about 10%, at least about 20%, at least about 30%, at least about 40%, at least about 50%, at least about 60%, at least about 70%, at least about 80%, at least about 90%, at least about 95% or at least about 97%.

The mogroside mixture may comprise at least about 50% siamenoside I by weight on a dry basis, such as, for example, from about 50% to about 99%, from about 50% to about 80%, from about 50% to about 70%, from about 50% to about 60%, from about 60% to about 99%, from about 60% to about 80%, from about 60% to about 70%, from about 70% to about 99%, from about 70% to about 80% and from about 80% to about 99%.

The mogroside mixture may comprise at least about 25% mogroside V by weight on a dry basis, such as, for example, from about 25% to about 99%, from about 25% to about 80%, from about 25% to about 70%, from about 25% to about 60%, from about 25% to about 50%, from about 25% to about 40%, or from about 25% to about 30%.

In one embodiment, the mogroside sweetener is monk fruit extract. In certain embodiments, the monk fruit extract comprises about 45% or greater mogroside V by weight on a dry basis, such as, for example, about 50% or greater mogroside V, about 55% or greater mogroside V, about 60% or greater mogroside V, about 65% or greater mogroside V, about 70% or greater mogroside V, about 75% or greater mogroside V, about 80% or greater mogroside V, about 85% or greater mogroside V, about 90% or greater mogroside V or about 95% or greater mogroside V.

In another embodiment, the mogroside sweetener is monk fruit juice or monk fruit juice concentrate. The concentrate typically comprises at least 3.5 wt% mogroside V. The concentration of the mogroside sweetener or mogroside mixture sweetener in the dairy beverage can vary from about 25 ppm to about 600 ppm, such as, for example, from about 25 ppm to about 500 ppm, from about 25 ppm to about 400 ppm, from about 25 ppm to about 300 ppm, from about 25 ppm to about 200 ppm, from about 25 ppm to about 100 ppm, from about 100 ppm to about 600 ppm, from about 100 ppm to about 500 ppm, from about 100 ppm to about 400 ppm, from about 100 ppm to about 300 ppm, from about 100 ppm to about 200 ppm, from about 200 ppm to about 600 ppm, from about 200 ppm to about 500 ppm, from about 200 ppm to about 400 ppm, from about 200 ppm to about 300 ppm, from about 300 ppm to about 600 ppm, from about 300 ppm to about 500 ppm, from about 300 ppm to about 400 ppm, from about 400 ppm to about 600 ppm, from about 400 ppm to about 500 ppm or from about 500 ppm to about 600 ppm.

In certain embodiments, the natural high potency sweetener comprises monk fruit juice concentrate, such as monk fruit juice concentrate comprising at least about 3.5 wt% mogroside V.

Other exemplary natural high potency sweeteners include Amai proteins, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin (and variants thereof, e.g., thaumatin I, thaumatin II) monellin (and variants thereof), miraculin, mabinlin, brazzein (and variants thereof), sweet truffle protein (and variants thereof), hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, baiyunoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, phlomisoside I, periandrin I, abrusoside A, and cyclocarioside I, and other plant-based peptide sweeteners.

Sweet truffle protein refers to the sweet proteins recently identified from fungal proteins, e.g., M. terfezoides gleba, also called “Myd polypeptides” according to US Patent Application No. 2021/0401013, incorporated herein by reference.

Non-limiting examples of synthetic high potency sweeteners include sucralose, acesulfame potassium , aspartame, alitame, saccharin, neohesperidin dihydrochalcone synthetic derivatives, cyclamate, neotame, dulcin, suosan, cyclamate, saccharin, advantame, and salts thereof. In exemplary embodiments, the high potency sweetener is selected from the group consisting of rebaudioside A, rebaudioside M, rebaudioside AM, rebaudioside E, rebaudioside N, rebaudioside I, rebaudioside B, monk fruit juice or concentrate, monk fruit extract, siamenoside I, mogroside V, siratose, thaumatin (and variants thereof), brazzein (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, acesulfame potassium , aspartame, saccharin, cyclamate, and combinations thereof.

In certain embodiments, the one or more high potency sweeteners comprise rebaudioside A. In other embodiments, the one or more high potency sweeteners comprise a steviol glycoside mixture comprising at least about 95% rebaudioside A by weight on a dry basis. In yet other embodiments, the one or more high potency sweeteners comprise a steviol glycoside mixture comprising at least about 50% rebaudioside A by weight on a dry basis. In still further other embodiments, the one or more high potency sweeteners comprise a steviol glycoside mixture comprising at least about 50% rebaudioside A by weight on a dry basis and at least about 30% rebaudioside B by weight on a dry basis. In yet another embodiment, the one or more high potency sweeteners comprise two steviol glycoside mixtures: the first steviol glycoside mixture comprising at least 95% rebaudioside A by weight on a dry basis and the second steviol glycoside mixture comprising at least about 50% rebaudioside A by weight on a dry basis and at least about 30% rebaudioside B by weight on a dry basis.

The high potency sweetener is present in a sweetening amount, i.e. , in an amount above the sweetness recognition threshold such that it is perceptibly sweet. The concentration of the high potency sweetener can vary from about 1 ppm to about 600 ppm, from about 1 ppm to about 500 ppm, from about 1 ppm to about 400 ppm, about 1 ppm to about 300 ppm, from about 1 ppm to about 200 ppm, from about 1 ppm to about 100 ppm, from about 1 ppm to about 50 ppm, from about 1 ppm to about 25 ppm, from about 1 ppm to about 15 ppm, from about 200 ppm to about 500 ppm, from about 300 ppm to about 500 ppm, from about 350 ppm to about 400 ppm,.

Rare Sugars 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 the dairy beverage depends on the identity of the rare sugar and the permitted regulatory limit. In one embodiment, a dairy 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%.

Flavor-Modifying Ingredients

The dairy beverage may comprise one or more flavor-modifying ingredients, such as phloretin, naringin dihydrochalcone, hesperidin, hesperidin dihydrochalcone, hesperidin dihydrochalcone-4’-glucoside and combinations thereof. In certain embodiments, the flavor-improving ingredient is present in the dairy beverage in an amount of about 1 to about 50 ppm.

Flavoring Ingredients

The dairy beverage may comprise one or more flavoring ingredients (i.e., flavorants). “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.

Suitable flavorants and flavoring ingredient additives include, but are not limited to, vanillin, vanilla extract, vanilla flavor, mango extract, cinnamon, citrus, coconut, ginger, viridiflorol, almond, menthol (including menthol without mint), grape skin extract, and grape seed extract. Non-limiting examples of proprietary flavorants include Dbhler™ Natural Flavoring Sweetness Enhancer K14323 (Dbhler™, Darmstadt, Germany), Symrise™ Natural Flavor Mask for Sweeteners 161453 and 164126 (Symrise™, Holzminden, Germany), Natural Advantage™ Bitterness Blockers 1 , 2, 9 and 10 (Natural Advantage™, Freehold, New Jersey, U.S.A.), and Sucramask™ (Creative Research Management, Stockton, California, U.S.A.).

Other exemplary flavors include cocoa or chocolate.

In certain embodiments, the dairy beverage comprises vanillin, vanilla extract or vanilla flavor.

The dairy beverages of the present invention can comprise one or more natural flavor, e.g., fruit, herb or other plant-derived flavors. The flavor can be provided in any suitable form.

Exemplary fruit flavors include, but are not limited to, agai, apple, apricot, avocado, banana, blackberry, black currant, blueberry, breadfruit, cantaloupe, carambola, cherimoya, cherry, clementine, coconut, cranberry, custard-apple, date, dragonfruit, durian, elderberry, feijoa, fig, gooseberry, grapefruit, grape, guava, honeydew melon, jackfruit, java-plum, jujube fruit, kiwifruit, kumquat, lemon, lime, longan, loquat, lychee, mandarin, mango, mangosteen, mulberry, nectarine, orange, papaya, passion fruit, peach, pear, persimmon, pitaya (dragonfruit), pineapple, pitanga, plantain, plum, pomegranate, prickly pear, prune, pummelo, quince, raspberry, rhubarb, rose-apple, sapodilla, sapote, soursop, strawberry, sugar-apple, tamarine, tangerine, watermelon, and combinations thereof.

Exemplary herb flavors include, but are not limited to chamomile, peppermint, hibiscus, lavender, marigold, chrysanthemum, ginger, turmeric, and combinations thereof.

Other exemplary flavors include vanilla and cocoa or chocolate. In certain embodiments, the dairy beverage comprises vanilla flavor.

In certain embodiments, the dairy beverage comprises one or more bitter compounds. Suitable bitter compound additives include, but are not limited to, caffeine, quinine, urea, bitter orange oil, naringin, quassia, and salts thereof. The flavoring ingredient can be present in any suitable amount. In certain embodiments, the flavoring ingredient is present in the dairy beverage in an amount of about 0.05 wt % to about 20 wt%, or about 0.05 wt % to about 5 wt%, or about 0.05 wt% to about 0.2%.

Functional Ingredients

The dairy beverages described herein optionally include at least one functional ingredient described herein below.

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.

In certain embodiments, the functional ingredient is at least one hydration agent. In another particular embodiment, 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. Non-limiting examples of suitable carbohydrates include monosaccharides, disaccharides, oligosaccharides, complex polysaccharides or combinations thereof. Non-limiting examples of 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, allulose, sorbose, tagatose, mannoheptulose, sedoheltulose, octolose, and sialose. Non-limiting examples of suitable disaccharides include sucrose, lactose, and maltose. Non-limiting examples of suitable oligosaccharides include saccharose, maltotriose, and maltodextrin. In other particular embodiments, the carbohydrates are provided by a corn syrup, a beet sugar, a cane sugar, a juice, or a tea. In another particular embodiment, the hydration agent is a flavanol that provides cellular rehydration. Flavanols are a class of natural substances present in plants, and generally comprise a 2-phenylbenzopyrone molecular skeleton attached to one or more chemical moieties. Non-limiting examples of suitable flavanols for use in particular embodiments of this invention include catechin, epicatechin, gallocatechin, epigallocatechin, epicatechin gallate, epigallocatechin 3-gallate, theaflavin, theaflavin 3- gallate, theaflavin 3’-gallate, theaflavin 3,3’ gallate, thearubigin or combinations thereof. Several common sources of flavanols include tea plants, fruits, vegetables, and flowers. In preferred embodiments, the flavanol is extracted from green tea.

In a particular embodiment, the hydration agent is a glycerol solution to enhance exercise endurance. The ingestion of a glycerol containing solution has been shown to provide beneficial physiological effects, such as expanded blood volume, lower heart rate, and lower rectal temperature.

In certain embodiments, the functional ingredient is at least one saponin. As used herein, 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. Several common sources of 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.

In certain embodiments, the functional ingredient is at least one antioxidant. As used herein, “antioxidant” refers to any substance which inhibits, suppresses, or reduces oxidative damage to cells and biomolecules. Examples of 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. In some embodiments, the antioxidant is vitamin A, vitamin C, vitamin E, ubiquinone, mineral selenium, manganese, melatonin, a-carotene, [3-carotene, lycopene, lutein, zeanthin, crypoxanthin, reservatol, eugenol, quercetin, catechin, gossypol, hesperetin, curcumin, ferulic acid, thymol, hydroxytyrosol, tumeric, thyme, olive oil, lipoic acid, glutathinone, gutamine, oxalic acid, tocopherol-derived compounds, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), ethylenediaminetetraacetic acid (EDTA), tert-butylhydroquinone, acetic acid, pectin, tocotrienol, tocopherol, coenzyme Q10, zeaxanthin, astaxanthin, canthaxantin, saponins, limonoids, kaempfedrol, myricetin, isorhamnetin, proanthocyanidins, quercetin, rutin, luteolin, apigenin, tangeritin, hesperetin, naringenin, erodictyol, flavan-3-ols (e.g., anthocyanidins), gallocatechins, epicatechin and its gallate forms, epigallocatechin and its gallate forms (ECGC) theaflavin and its gallate forms, thearubigins, isoflavone, phytoestrogens, genistein, daidzein, glycitein, anythocyanins, cyaniding, delphinidin, malvidin, pelargonidin, peonidin, petunidin, ellagic acid, gallic acid, salicylic acid, rosmarinic acid, cinnamic acid and its derivatives (e.g., ferulic acid), chlorogenic acid, chicoric acid, gallotannins, ellagitannins, anthoxanthins, betacyanins and other plant pigments, silymarin, citric acid, lignan, antinutrients, bilirubin, uric acid, R-a-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), cocoa extract, hops extract, mangosteen extract, mangosteen hull extract, cranberry extract, pomegranate extract, pomegranate hull extract, pomegranate seed extract, hawthorn berry extract, pomella pomegranate extract, cinnamon bark extract, grape skin extract, bilberry extract, pine bark extract, pycnogenol, elderberry extract, mulberry root extract, wolfberry (gogi) extract, blackberry extract, blueberry extract, blueberry leaf extract, raspberry extract, turmeric extract, citrus bioflavonoids, black currant, ginger, acai powder, green coffee bean extract, green tea extract, and phytic acid, or combinations thereof. In alternate embodiments, the antioxidant is a synthetic antioxidant such as butylated hydroxytolune or butylated hydroxyanisole, for example. Other sources of 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.

Particular antioxidants belong to the class of phytonutrients called polyphenols (also known as “polyphenolics”), which are a group of chemical substances found in plants, characterized by the presence of more than one phenol group per molecule. 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.

In one embodiment, the antioxidant is a catechin such as, for example, epigallocatechin gallate (EGCG). In another embodiment, the antioxidant is chosen from proanthocyanidins, procyanidins or combinations thereof. In particular embodiments, the antioxidant is an anthocyanin. In still other embodiments, the antioxidant is chosen from quercetin, rutin or combinations thereof. In one embodiment, the antioxidant is reservatrol. In another embodiment, the antioxidant is an isoflavone. In still another embodiment, the antioxidant is curcumin. In a yet further embodiment, the antioxidant is chosen from punicalagin, ellagitannin or combinations thereof. In a still further embodiment, the antioxidant is chlorogenic acid.

In certain embodiments, 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, [3-glucans, pectins, gums, mucilage, waxes, inulins, oligosaccharides, fructooligosaccharides, cyclodextrins, chitins, and combinations thereof. Although 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 (3(1 -4) linkages, similar to the linkages of cellulose.

In certain embodiments, the functional ingredient is at least one fatty acid. As used herein, “fatty acid” refers to any straight chain monocarboxylic acid and includes saturated fatty acids, unsaturated fatty acids, 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. As used herein, “long chain polyunsaturated fatty acid” refers to any polyunsaturated carboxylic acid or organic acid with a long aliphatic tail. As used herein, “omega-3 fatty acid” refers to any polyunsaturated fatty acid having a first double bond as the third carbon-carbon bond from the terminal methyl end of its carbon chain. In particular embodiments, the omega-3 fatty acid may comprise a long chain omega-3 fatty acid. As used herein, “omega-6 fatty acid” any polyunsaturated fatty acid having a first double bond as the sixth carbon-carbon 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. In some embodiments, 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. In particular embodiments, 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, gammalinolenic 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 present invention 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.

In certain embodiments, the functional ingredient is glucosamine, optionally further comprising chondroitin sulfate.

In certain embodiments, the functional ingredient is at least one preservative. In particular embodiments, the preservative is chosen from antimicrobials, antioxidants, antienzymatics or combinations thereof. Non-limiting examples of antimicrobials include sulfites, propionates, benzoates, sorbates, nitrates, nitrites, bacteriocins, salts, sugars, acetic acid, dimethyl dicarbonate (DMDC), ethanol, and ozone. In one embodiment, the preservative is a sulfite. Sulfites include, but are not limited to, sulfur dioxide, sodium bisulfite, and potassium hydrogen sulfite. In another embodiment, the preservative is a propionate. Propionates include, but are not limited to, propionic acid, calcium propionate, and sodium propionate. In yet another embodiment, the preservative is a benzoate. Benzoates include, but are not limited to, sodium benzoate and benzoic acid. In still another embodiment, the preservative is a sorbate. Sorbates include, but are not limited to, potassium sorbate, sodium sorbate, calcium sorbate, and sorbic acid. In a still further embodiment, the preservative is a nitrate and/or a nitrite. Nitrates and nitrites include, but are not limited to, sodium nitrate and sodium nitrite. In another embodiment, the at least one preservative is a bacteriocin, such as, for example, nisin. In still another embodiment, the preservative is ethanol. In yet another embodiment, the preservative is ozone. Nonlimiting examples of 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). In certain embodiments, 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. Examples of probiotics include, but are not limited to, bacteria of the genus Lactobacilli, Bifidobacteria, Streptococci, or combinations thereof, that confer beneficial effects to humans. In particular embodiments of the invention, the at least one probiotic is chosen from the genus Lactobacilli. According to other particular embodiments of this invention, the probiotic is chosen from the genus Bifidobacteria. In a particular embodiment, the probiotic is chosen from the genus Streptococcus.

Probiotics that may be used in accordance with this invention are well-known to those of skill in the art. Non-limiting examples of foodstuffs comprising probiotics include yogurt, sauerkraut, kefir, kimchi, fermented vegetables, and other foodstuffs containing a microbial element that beneficially affects the host animal by improving the intestinal microbalance.

Prebiotics, in accordance with the embodiments of this invention, include, without limitation, mucopolysaccharides, oligosaccharides, polysaccharides, amino acids, vitamins, nutrient precursors, proteins and combinations thereof. According to a particular embodiment of this invention, the prebiotic is chosen from dietary fibers, including, without limitation, polysaccharides and oligosaccharides. Non-limiting examples of oligosaccharides that are categorized as prebiotics in accordance with particular embodiments of this invention include fructooligosaccharides, inulins, isomaltooligosaccharides, lactilol, lactosucrose, lactulose, pyrodextrins, soy oligosaccharides, transgalacto-oligosaccharides, and xylo-oligosaccharides. In other embodiments, 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.

Prebiotics are found naturally in a variety of foods including, without limitation, bananas, berries, asparagus, garlic, wheat, oats, barley (and other whole grains), flaxseed, tomatoes, Jerusalem artichoke, onions and chicory, greens (e g., dandelion greens, spinach, collard greens, chard, kale, mustard greens, turnip greens), and legumes (e.g., lentils, kidney beans, chickpeas, navy beans, white beans, black beans).

In certain embodiments, the functional ingredient is at least one weight management agent. As used herein, “a weight management agent” includes an appetite suppressant and/or a thermogenesis agent. As used herein, the phrases “appetite suppressant”, “appetite satiation compositions”, “satiety agents”, and “satiety ingredients” are synonymous. The phrase “appetite suppressant” describes macronutrients, herbal extracts, exogenous hormones, anorectics, anorexigenics, pharmaceutical drugs, and combinations thereof, that when delivered in an effective amount, suppress, inhibit, reduce, or otherwise curtail a person’s appetite. The phrase “thermogenesis agent” describes macronutrients, herbal extracts, exogenous hormones, anorectics, anorexigenics, pharmaceutical drugs, and combinations thereof, that when delivered in an effective amount, activate or otherwise enhance a person’s thermogenesis or metabolism.

Suitable weight management agents include macronutrients selected from the group consisting of proteins, carbohydrates, dietary fats, and combinations thereof. Consumption of proteins, carbohydrates, and dietary fats stimulates the release of peptides with appetite-suppressing effects. For example, consumption of proteins and dietary fats stimulates the release of the gut hormone cholecytokinin (CCK), while consumption of carbohydrates and dietary fats stimulates release of Glucagon-like peptide 1 (GLP-1 ).

Suitable macronutrient weight management agents also include carbohydrates. Carbohydrates generally comprise sugars, starches, cellulose and gums that the body converts into glucose for energy. Carbohydrates often are classified into two categories, digestible carbohydrates (e.g., monosaccharides, disaccharides, and starch) and non- digestible carbohydrates (e.g., dietary fiber). Studies have shown that non-digestible carbohydrates and complex polymeric carbohydrates having reduced absorption and digestibility in the small intestine stimulate physiologic responses that inhibit food intake. Accordingly, the carbohydrates embodied herein desirably comprise non-digestible carbohydrates or carbohydrates with reduced digestibility. Non-limiting examples of such carbohydrates include polydextrose; inulin; monosaccharide-derived polyols such as erythritol, mannitol, xylitol, and sorbitol; disaccharide-derived alcohols such as isomalt, lactitol, and maltitol; and hydrogenated starch hydrolysates. Carbohydrates are described in more detail herein below.

In another particular embodiment, the weight management agent is a dietary fat. Dietary fats are lipids comprising combinations of saturated and unsaturated fatty acids. Polyunsaturated fatty acids have been shown to have a greater satiating power than mono-unsaturated fatty acids. Accordingly, the dietary fats embodied herein desirably comprise poly-unsaturated fatty acids, non-limiting examples of which include triacylglycerols.

In another particular embodiment, the weight management agent is an herbal extract. Extracts from numerous types of plants have been identified as possessing appetite suppressant properties. Non-limiting examples of plants whose extracts have appetite suppressant properties include plants of the genus Hoodia, Trichocaulon, Caralluma, Stapelia, Orbea, Asclepias, and Camelia. Other embodiments include extracts derived from Gymnema Sylvestre, Kola Nut, Citrus Auran tium, Yerba Mate, Griffonia Simplicifolia, Guarana, myrrh, guggul Lipid, and black current seed oil.

The herbal extracts may be prepared from any type of plant material or plant biomass. Non-limiting examples of plant material and biomass include the stems, roots, leaves, dried powder obtained from the plant material, and sap or dried sap. The herbal extracts generally are prepared by extracting sap from the plant and then spray-drying the sap. Alternatively, solvent extraction procedures may be employed. Following the initial extraction, it may be desirable to further fractionate the initial extract (e.g., by column chromatography) in order to obtain an herbal extract with enhanced activity. Such techniques are well known to those of ordinary skill in the art.

In one embodiment, the herbal extract is derived from a plant of the genus Hoodia. A sterol glycoside of Hoodia, known as P57, is believed to be responsible for the appetitesuppressant effect of the Hoodia species. In another embodiment, the herbal extract is derived from a plant of the genus Caralluma, non-limiting examples of which include caratuberside A, caratuberside B, bouceroside I, bouceroside II, bouceroside III, bouceroside IV, bouceroside V, bouceroside VI, bouceroside VII, bouceroside VIII, bouceroside IX, and bouceroside X. In another embodiment, the at least one herbal extract is derived from a plant of the genus Trichocaulon. Trichocaulon plants are succulents that generally are native to southern Africa, similar to Hoodia, and include the species T. piliferum and T. officinale. In another embodiment, the herbal extract is derived from a plant of the genus Stapelia or Orbea. Not wishing to be bound by any theory, it is believed that the compounds exhibiting appetite suppressant activity are saponins, such as pregnane glycosides, which include stavarosides A, B, C, D, E, F, G, H, I, J, and K. In another embodiment, the herbal extract is derived from a plant of the genus Asclepias. Not wishing to be bound by any theory, it is believed that the extracts comprise steroidal compounds, such as pregnane glycosides and pregnane aglycone, having appetite suppressant effects.

In another particular embodiment, the weight management agent is an exogenous hormone having a weight management effect. Non-limiting examples of such hormones include CCK, peptide YY, ghrelin, bombesin and gastrin-releasing peptide (GRP), enterostatin, apolipoprotein A-IV, GLP-1 , amylin, somastatin, and leptin.

In another embodiment, the weight management agent is a pharmaceutical drug. Non-limiting examples include phentenime, diethylpropion, phendimetrazine, sibutramine, rimonabant, oxyntomodulin, floxetine hydrochloride, ephedrine, phenethylamine, or other stimulants.

In certain embodiments, the functional ingredient is at least one osteoporosis management agent. In certain embodiments, the osteoporosis management agent is at least one calcium source selected from amino acid chelated calcium, calcium carbonate, calcium oxide, calcium hydroxide, calcium sulfate, calcium chloride, calcium phosphate, calcium hydrogen phosphate, calcium dihydrogen phosphate, calcium malate, calcium citrate malate, calcium tartrate, solubilized species thereof, and combinations thereof. According to a particular embodiment, the osteoporosis management agent is a magnesium source selected from magnesium chloride, magnesium gluceptate, magnesium hydroxide, magnesium picolate, magnesium sulfate, solubilized species thereof, and mixtures thereof. In another particular embodiment, the magnesium source comprises an amino acid chelated or creatine chelated magnesium.

In other embodiments, the osteoporosis agent is chosen from vitamins D, C, K, their precursors and/or beta-carotene and combinations thereof.

Numerous plants and plant extracts also have been identified as being effective in the prevention and treatment of osteoporosis. Non-limiting examples of suitable plants and plant extracts as osteoporosis management agents include species of the genus Taraxacum and Amelanchier, as disclosed in U.S. Patent Publication No. 2005/0106215, and species of the genus Lindera, Artemisia, Acorus, Carthamus, Carum, Cnidium, Curcuma, Cyperus, Juniperus, Prunus, Iris, Cichorium, Dodonaea, Epimedium, Erigonoum, Soya, Mentha, Ocimum, thymus, Tanacetum, Plantago, Spearmint, Bixa, Vitis, Rosemarinus, Rhus, and Anethum, as disclosed in U.S. Patent Publication No. 2005/0079232.

In certain embodiments, the functional ingredient is at least one phytoestrogen. Phytoestrogens are compounds found in plants which can typically be delivered into human bodies by ingestion of the plants or the plant parts having the phytoestrogens. As used herein, "phytoestrogen" refers to any substance which, when introduced into a body causes an estrogen-like effect of any degree. For example, a phytoestrogen may bind to estrogen receptors within the body and have a small estrogen-like effect.

Examples of suitable phytoestrogens for embodiments of this invention include, but are not limited to, isoflavones, stilbenes, lignans, resorcyclic acid lactones, coumestans, coumestrol, equol, and combinations thereof. Sources of suitable phytoestrogens include, but are not limited to, whole grains, cereals, fibers, fruits, vegetables, black cohosh, agave root, black currant, black haw, chasteberries, cramp bark, dong quai root, devil's club root, false unicorn root, ginseng root, groundsel herb, licorice, liferoot herb, motherwort herb, peony root, raspberry leaves, rose family plants, sage leaves, sarsaparilla root, saw palmetto berried, wild yam root, yarrow blossoms, legumes, soybeans, soy products (e.g., miso, soy flour, soymilk, soy nuts, soy protein isolate, tempen, or tofu) chick peas, nuts, lentils, seeds, clover, red clover, dandelion leaves, dandelion roots, fenugreek seeds, green tea, hops, red wine, flaxseed, garlic, onions, linseed, borage, butterfly weed, caraway, chaste tree, vitex, dates, dill, fennel seed, gotu kola, milk thistle, pennyroyal, pomegranates, southernwood, soya flour, tansy, and root of the kudzu vine (pueraria root) and the like, and combinations thereof.

Isoflavones belong to the group of phytonutrients called polyphenols. In general, polyphenols (also known as "polyphenolics"), are a group of chemical substances found in plants, characterized by the presence of more than one phenol group per molecule.

Suitable phytoestrogen isoflavones in accordance with embodiments of this invention include genistein, daidzein, glycitein, biochanin A, formononetin, their respective naturally occurring glycosides and glycoside conjugates, matairesinol, secoisolariciresinol, enterolactone, enterodiol, textured vegetable protein, and combinations thereof.

Suitable sources of isoflavones for embodiments of this invention include, but are not limited to, soy beans, soy products, legumes, alfalfa sprouts, chickpeas, peanuts, and red clover.

In certain embodiments, the functional ingredient is at least one long chain primary aliphatic saturated alcohol. Long-chain primary aliphatic saturated alcohols are a diverse group of organic compounds. The term alcohol refers to the fact these compounds feature a hydroxyl group (-OH) bound to a carbon atom. Non-limiting examples of particular long- chain primary aliphatic saturated alcohols for use in particular embodiments of the invention include the 8 carbon atom 1 -octanol, the 9 carbon 1 -nonanol, the 10 carbon atom 1 -decanol, the 12 carbon atom 1 -dodecanol, the 14 carbon atom 1 -tetradecanol, the 16 carbon atom 1 -hexadecanol, the 18 carbon atom 1 -octadecanol, the 20 carbon atom l-eicosanol, the 22 carbon 1 -docosanol, the 24 carbon 1 -tetracosanol, the 26 carbon 1 -hexacosanol, the 27 carbon 1 -heptacosanol, the 28 carbon 1 -octanosol, the 29 carbon 1 -nonacosanol, the 30 carbon 1-triacontanol, the 32 carbon 1 -dotriacontanol, and the 34 carbon 1-tetracontanol.

In one embodiment, the long-chain primary aliphatic saturated alcohol is a policosanol. Policosanol is the term for a mixture of long-chain primary aliphatic saturated alcohols composed primarily of 28 carbon 1 -octanosol and 30 carbon 1 -triacontanol, as well as other alcohols in lower concentrations such as 22 carbon 1 -docosanol, 24 carbon 1 -tetracosanol, 26 carbon 1-hexacosanol, 27 carbon 1-heptacosanol, 29 carbon 1 - nonacosanol, 32 carbon 1 -dotriacontanol, and 34 carbon 1-tetracontanol.

In certain embodiments, the functional ingredient is at least one phytosterol, phytostanol or combination thereof. As used herein, the phrases “stanol”, “plant stanol” and “phytostanol” are synonymous. Plant sterols and stanols are present naturally in small quantities in many fruits, vegetables, nuts, seeds, cereals, legumes, vegetable oils, bark of the trees and other plant sources. Sterols are a subgroup of steroids with a hydroxyl group at C-3. Generally, phytosterols have a double bond within the steroid nucleus, like cholesterol; however, phytosterols also may comprise a substituted side chain (R) at C-24, such as an ethyl or methyl group, or an additional double bond. The structures of phytosterols are well known to those of skill in the art.

At least 44 naturally-occurring phytosterols have been discovered, and generally are derived from plants, such as corn, soy, wheat, and wood oils; however, they also may be produced synthetically to form compositions identical to those in nature or having properties similar to those of naturally-occurring phytosterols. Non-limiting suitable phytosterols include, but are not limited to, 4-desmethylsterols (e.g., [3-sitosterol, campesterol, stigmasterol, brassicasterol, 22-dehydrobrassicasterol, and A5- avenasterol), 4-monomethyl sterols, and 4,4-dimethyl sterols (triterpene alcohols) (e.g., cycloartenol, 24-methylenecycloartanol, and cyclobranol).

As used herein, the phrases “stanol”, “plant stanol” and “phytostanol” are synonymous. Phytostanols are saturated sterol alcohols present in only trace amounts in nature and also may be synthetically produced, such as by hydrogenation of phytosterols. Suitable phytostanols include, but are not limited to, p-sitostanol, campestanol, cycloartanol, and saturated forms of other triterpene alcohols.

Both phytosterols and phytostanols, as used herein, include the various isomers such as the a and p isomers. The phytosterols and phytostanols of the present invention also may be in their ester form. Suitable methods for deriving the esters of phytosterols and phytostanols are well known to those of ordinary skill in the art, and are disclosed in U.S. Patent Numbers 6,589,588, 6,635,774, 6,800,317, and U.S. Patent Publication Number 2003/0045473. Non-limiting examples of suitable phytosterol and phytostanol esters include sitosterol acetate, sitosterol oleate, stigmasterol oleate, and their corresponding phytostanol esters. The phytosterols and phytostanols of the present invention also may include their derivatives.

Additives

The dairy beverages described herein can further include at least one additive. Exemplary additives include, but not limited to, carbohydrates, polyols, amino acids and their corresponding salts, poly-amino acids and their corresponding salts, sugar acids and their corresponding salts, nucleotides, organic acids, inorganic acids, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, plant extracts, flavonoids, alcohols, polymers and combinations thereof.

The term "polyol", as used herein, refers to a molecule that contains more than one hydroxyl group. A polyol may be a diol, triol, or a tetraol which contains 2, 3, and 4 hydroxyl groups respectively. A polyol also may contain more than 4 hydroxyl groups, such as a pentaol, hexaol, heptaol, or the like, which contain 5, 6, or 7 hydroxyl groups, respectively. Additionally, a polyol also may be a sugar alcohol, polyhydric alcohol, or polyalcohol which is a reduced form of carbohydrate, wherein the carbonyl group (aldehyde or ketone, reducing sugar) has been reduced to a primary or secondary hydroxyl group. Non-limiting examples of polyols in some embodiments include maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerin), threitol, galactitol, palatinose, reduced isomalto-oligosaccharides, 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 amino acid additives include, but are not limited to, aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, arabinose, trans-4-hydroxyproline, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid (a-, £ , and/or 8- isomers), glutamine, hydroxyproline, taurine, norvaline, sarcosine, and their salt forms such as sodium or potassium salts or acid salts. The amino acid additives also may be in the D- or L-configuration and in the mono-, di-, or tri-form of the same or different amino acids. Additionally, the amino acids may be a-, £-, y- and/or 8-isomers if appropriate. Combinations of the foregoing 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) also are suitable additives in some embodiments. The amino acids may be natural or synthetic. The amino acids also may be modified. Modified amino acids refers to any amino acid wherein at least one atom has been added, removed, substituted, or combinations thereof (e.g., N-alkyl amino acid, N-acyl amino acid, or N-methyl amino acid). Non-limiting examples of modified amino acids include amino acid derivatives such as trimethyl glycine, N-methyl-glycine, and N-methyl-alanine. As used herein, modified amino acids encompass both modified and unmodified amino acids. As used herein, amino acids also encompass both peptides and polypeptides (e.g., dipeptides, tripeptides, tetrapeptides, and pentapeptides) such as glutathione and L-alanyl-L- glutamine.

Suitable polyamino acid additives include poly-L-aspartic acid, poly-L-lysine (e.g., poly-L-a-lysine or poly-L-e-lysine), poly-L-ornithine (e.g., poly-L-oc-ornithine or poly-L-E- ornithine), 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 the D- or L-configuration. Additionally, the poly-amino acids may be a-, £-, y-, 8-, and E-isomers if appropriate. 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) also are suitable additives in some embodiments. The poly-amino acids described herein also may comprise co-polymers of different amino acids. The polyamino acids may be natural or synthetic. The poly-amino acids also may be modified, such that at least one atom has been added, removed, substituted, or combinations thereof (e.g., N-alkyl poly-amino acid or N-acyl poly-amino acid). As used herein, polyamino acids encompass both modified and unmodified poly-amino acids. For example, modified poly-amino acids include, but are not limited to, poly-amino acids of various molecular weights (MW), such as poly-L-oc-lysine with a MW of 1 ,500, MW of 6,000, MW of 25,200, MW of 63,000, MW of 83,000, or MW of 300,000.

Suitable sugar acid additives include, but are not limited to, aldonic, uronic, aldaric, alginic, gluconic, glucuronic, glucaric, galactaric, galacturonic, and salts thereof (e.g., sodium, potassium, calcium, magnesium salts or other physiologically acceptable salts), and combinations thereof.

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. The nucleotides described herein also may comprise nucleotide-related additives, such as nucleosides or nucleic acid bases (e.g., guanine, cytosine, adenine, thymine, uracil).

The dairy beverages can also contain at least one organic acid, which serves one or more additional functions, including, for example, lending tartness to the taste of the beverage, enhancing palatability, increasing thirst quenching effect, and acting as a mild preservative. Exemplary organic acids include citric acid, malic acid, ascorbic acid, tartaric acid, lactic acid, adipic acid, fumaric acid, gluconic acid, succinic acid, and maleic acid. The particular acid or acids chosen and the amount used will depend, in part, on the other ingredients, the desired shelf life, as well as effects on the beverage pH, titratable acidity, and taste. The dairy beverage contains at least one organic acid in an amount from about 0.1 % to about 1.0% by weight, e.g., about 0.2% to about 0.7% by weight, or about 0.3% to about 0.6% by weight. In a particular embodiment, the dairy beverage contains citric acid in an amount from about 0.1 % to about 1 .0% by weight.

Suitable organic acid additives include any compound which comprises a -COOH moiety, such as, for example, C2-C30 carboxylic acids, substituted hydroxyl C2-C30 carboxylic acids, butyric acid (ethyl esters), substituted butyric acid (ethyl esters), benzoic acid, substituted benzoic acids (e.g., 2,4-dihydroxybenzoic acid), substituted cinnamic acids, hydroxyacids, substituted hydroxybenzoic acids, anisic acid substituted cyclohexyl carboxylic acids, tannic acid, aconitic acid, lactic acid, tartaric acid, citric acid, isocitric acid, gluconic acid, glucoheptonic acids, adipic acid, hydroxycitric acid, malic acid, fruitaric acid (a blend of malic, fumaric, and tartaric acids), fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, creatine, caffeic acid, bile acids, acetic acid, ascorbic acid, alginic acid, erythorbic acid, polyglutamic acid, glucono delta lactone, and their alkali or alkaline earth metal salt derivatives thereof. In addition, the organic acid

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 (Fibergum™), gum acacia seyal, carageenan), poly-L- lysine (e.g., poly-L-a-lysine or poly-L-s-lysine), poly-L-ornithine (e.g., poly-L-a-ornithine or poly-L-s-ornithine), polypropylene glycol, polyethylene glycol, poly(ethylene 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).

Suitable surfactant additives include, but are not limited to, polysorbates (e.g., polyoxyethylene sorbitan monooleate (polysorbate 80), polysorbate 20, polysorbate 60), sodium dodecylbenzenesulfonate, dioctyl sulfosuccinate or dioctyl sulfosuccinate sodium, sodium dodecyl sulfate, cetylpyridinium chloride (hexadecylpyridinium chloride), hexadecyltrimethylammonium bromide, sodium cholate, carbamoyl, choline chloride, sodium glycocholate, sodium taurodeoxycholate, lauric arginate, sodium stearoyl lactylate, sodium taurocholate, lecithins, sucrose oleate esters, sucrose stearate esters, sucrose palmitate esters, sucrose laurate esters, and other emulsifiers, and the like.

Suitable flavonoid additives are classified as flavonols, flavones, flavanones, flavan-3-ols, isoflavones, or anthocyanidins. Non-limiting examples of flavonoid additives include, but are not limited to, catechins (e.g., green tea extracts such as Polyphenon™ 60, Polyphenon™ 30, and Polyphenon™ 25 (Mitsui Norin Co., Ltd., Japan), polyphenols, rutins (e.g., enzyme modified rutin Sanmelin™ AO (San-fi Gen F.F.I., Inc., Osaka, Japan)), neohesperidin, naringin, neohesperidin dihydrochalcone, and the like.

Suitable alcohol additives include, but are not limited to, ethanol.

Suitable astringent compound additives include, but are not limited to, tannic acid, europium chloride (EuCh), gadolinium chloride (GdCh), terbium chloride (TbCh), alum, tannic acid, and polyphenols (e.g., tea polyphenols).

Methods of Preparing the Dairy Beverages

Methods of preparing the dairy beverages of the present invention are also provided. In one embodiment, a method of preparing a dairy beverage comprises combining one or more dairy components, one or more high potency sweetener, and one or more organic acid salt selected from: sodium gluconate, sodium citrate, sodium lactate, potassium gluconate, potassium citrate, potassium lactate, calcium gluconate, calcium citrate, calcium lactate, calcium lactate gluconate, magnesium gluconate, magnesium citrate, magnesium lactate, magnesium lactate gluconate, and anhydrous and hydrate forms thereof.

The method can further comprise combining water. The method can further comprise combining one or more rare sugars. One or more flavoring ingredients. All of the components and their respective amounts in the dairy beverage are described above.

Any of the dairy beverages described herein can be prepared by this method.

Methods of preparing dairy beverages are known in the art and include combining all ingredients and the pasteurized the resulting mixture. The pasteurized mixture is then cooled to, e.g., 4 °C.

EXAMPLES

Materials and Methods

Commercial stevia (Sweegen Bestevia rebaudioside-M 95% purity) and Monk fruit juice concentrate (3.3-3.5 wt % Mogroside V, 65-70° Brix, Monk Fruit Corp) and crystalline allulose (Tate & Lyle DOLCIA PRIMA DS Crystalline Allulose) were used to sweeten the bases.

The following commercial products were used to make the bases: for dairy, Fairlife 2% Reduced Fat Ultra-Filtered Milk was used. Food grade salts (shown in Table 1 ) with high purity (>95%) were acquired from different suppliers. Potassium lactate solution contained 60% solids (60% purity). Table 1. Compounds Used and Maximum Levels in Beverages

Dairy Beverage Production The ingredients (sweeteners, organic acid salts, rare sugars, flavoring) were weighed and added to the base (2% reduced fat milk) and dissolved until complete dissolution and the beverages were pasteurized (88-90°C), filled in 300 ml PET bottles, then cooled in ice water. Beverages were stored in 4°C and tasted cold.

Table 2 below shows the ingredients list for the control sample without organic acid salts.

For Test samples different organic acid salts were added to the control base sample in the amount (ppm) as shown in Tables 3 and 4.

Table 2. Exemplary Dairy Beverage Composition

Table 3. Salt Combinations in 2% Reduced Fat Milk (Test Samples 1-8) Table 4. Salt Combinations in 2% Reduced Fat Milk (Test Samples 9-16)

Sensory Evaluation

The beverages were evaluated blindly by five expert panelists. Samples were coded and randomly presented to the panelists. Panelists were instructed to eat an unsalted cracker and rinse the mouth with water before and in between samples. The maximum samples for each session was set at 6 samples to avoid fatigue. For each sample, panelists were instructed to take 3 sips, then write down their evaluation comments.

Table 5. Sensory Results - 2% Reduced Fat Milk - Lower Salt Concentrations

From above samples, all test samples performed better than control sample and it appears that organic acid salts significantly improve the overall taste by reducing or suppressing the aftertaste from high intensity sweeteners.

Table 6. 2% Reduced Fat Milk - Higher Salt Concentrations

Increasing organic acid salt concentrations significantly improved the overall taste with more mouthfeel, more creamy notes and clean finish. All panelists agreed that all test samples were preferred over control sample.

Claims

1 . A dairy beverage comprising:

(a) one or more dairy components;

(b) one or more high potency sweetener selected from the group consisting of: rebaudioside A, rebaudioside M, rebaudioside AM, rebaudioside E, rebaudioside I, rebaudioside N, rebaudioside B, monk fruit juice or monk fruit juice concentrate, monk fruit extract, siamenoside I, mogroside V, siratose, thaumatin (and variants thereof), brazzein (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, acesulfame potassium, aspartame, saccharin, cyclamate, and combinations thereof; and

(c) one or more organic acid salt selected from: sodium gluconate, sodium citrate, sodium lactate, potassium gluconate, potassium citrate, potassium lactate, calcium gluconate, calcium citrate, calcium lactate, calcium lactate gluconate, magnesium gluconate, magnesium citrate, magnesium lactate, magnesium lactate gluconate, and anhydrous and hydrate forms thereof.

2. The dairy beverage of claim 1 , further comprising: (d) one or more rare sugar.

3. The dairy beverage of claim 1 , further comprising: (e) one or more flavoring ingredient.

4. The dairy beverage of claim 1 , further comprising: (f) one or more flavor-modifying ingredient.

5. The dairy beverage of claim 1 , wherein the dairy component comprises: milk, skim milk, low fat milk, whole milk, ultra-filtered milk, half & half, light cream, light whipping cream, heavy cream, lactose-free milk, reduced-lactose milk, dairy fortified with nutrients buttermilk, high protein dairy, whey protein concentrate, whey protein isolate, or other liquid dairy sources.

6. The dairy beverage of claim 1 , wherein the dairy component comprises: whole dry milk, non-fat dry milk, low fat milk powder, whole milk powder, dry whey solids, demineralized whey powders, individual whey protein, casein dairy powders, individual casein powders, anhydrous milkfat, dried cream, lactose free dairy powder, dry lactose derivatives, reduced sodium dairy powder, or other dry dairy sources.

7. The dairy beverage of claim 1 , wherein the one or more high potency sweetener selected from the group consisting of: rebaudioside M, rebaudioside AM, monk fruit juice or monk fruit juice concentrate, monk fruit extract, siamenoside I, mogroside V, thaumatin, brazzein, monellin, and combinations thereof.

8. The dairy beverage of claim 1 , wherein the one or more organic acid salts comprise a sodium salt selected from the group consisting of: sodium gluconate, sodium citrate, sodium lactate, and anhydrous and hydrate forms thereof.

9. The dairy beverage of claim 1 , wherein the one or more organic acid salts comprise a potassium salt selected from the group consisting of: potassium gluconate, potassium citrate, potassium lactate, and anhydrous and hydrate forms thereof.

10. The dairy beverage of claim 1 , wherein the one or more organic acid salts comprise a calcium salt selected from the group consisting of: calcium gluconate, calcium citrate, calcium lactate, calcium lactate gluconate, and anhydrous and hydrate forms thereof.

11 . The dairy beverage of claim 1 , wherein the one or more organic acid salts comprise a magnesium salt selected from the group consisting of: magnesium gluconate, magnesium citrate, magnesium lactate, magnesium lactate gluconate, and anhydrous and hydrate forms thereof.

12. The dairy beverage of claim 1 , wherein the one or more organic acid salts comprise sodium gluconate.

13. The dairy beverage of claim 1 , wherein the one or more organic acid salts comprise calcium citrate and magnesium citrate.

14. The dairy beverage of claim 1 , wherein the one or more organic acid salts comprise potassium citrate and potassium lactate.

15. The dairy beverage of claim 1 , wherein the one or more organic acid salts comprise calcium citrate and calcium lactate.

16. The dairy beverage of claim 1 , wherein the one or more organic acid salts comprise calcium citrate and potassium lactate.

17. The dairy beverage of claim 1 , wherein the one or more organic acid salts comprise calcium lactate gluconate.

18. The dairy beverage of claim 1 , wherein the one or more organic acid salts comprise potassium citrate and magnesium lactate.

19. The dairy beverage of claim 1 , wherein one or more organic acid salt is selected from the group consisting of: sodium gluconate, potassium citrate, potassium lactate and calcium citrate.

20. The dairy beverage of claim 1 , wherein the total concentration of the one or more organic acid salts in the dairy beverage is in the range of about 50 ppm to about 1000 ppm.

21 . The dairy beverage of claim 1 , wherein the dairy beverage comprises two or more types of organic acid salts.

22. The dairy beverage of claim 1 , wherein the dairy beverage comprises one or more dairy components in a total amount from about 10% to about 99.9% by weight of the beverage,

23. The dairy beverage of claim 2, wherein the rare sugar is selected from the group consisting of: allulose (D-psicose), L-ribose, D-tagatose, L-glucose, L-fucose, L- arabinose, D-turanose, D-leubiose (D-leucose), and combinations thereof.

24. The dairy beverage of claim 3, wherein the flavoring ingredient is selected from: vanilla flavor, vanillin and vanilla extract.

25. The diary beverage of claim 4, wherein the flavor-modifying ingredient is selected from: phloretin, naringin dihydrochalcone, hesperidin, hesperidin dihydrochalcone, hesperidin dihydrochalcone-4-glucoside, and combinations thereof.