JP2022120089A - Sweetening compositions - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide low-calorie beverages which do not exhibit a delayed onset of the sensation of sweetness and optionally which do not suffer from a bitter or licorice-like aftertaste and/or do not cause a blunt or dry-mouth feeling.

SOLUTION: A sweetening composition contains: a) 0.1 to 30 g/l of a natural sweet-tasting monosaccharide; b) 40 to 110 g/l of a natural sweet-tasting disaccharide; c) 30 to 220 mg/l of rubusoside and/or at least one rubusoside derivative or 0.01 mg/l to 15 mg/l of neohesperidin or 1-500 mg/l of at least one enzyme-treated steviol glycoside or any mixture thereof; and water.

SELECTED DRAWING: None

COPYRIGHT: (C)2022,JPO&INPIT

Description

Description The present invention relates to sweetening compositions and their use for the preparation of sweetening syrups and beverages, and to the preparation of said beverages.

Common soft drinks usually contain high amounts of natural sugars such as sucrose, glucose, fructose, or mixtures thereof. The caloric content of these natural sugars is typically in the range of 3.6-3.9 kcal/g. Many attempts have been made to reduce the caloric content of beverages such as soft drinks. Attempts have also been made to replace natural sugars with steviol glycosides. Some steviol glycosides have a sweetening power about 240 to 400 times that of the natural sugar sucrose. Steviol glycosides are derived from leaf extracts of the plant Stevia (Stevia rebaudiana Bertoni). Plant stevia leaves contain four major steviol glycosides: stevioside (about 5-10 wt-%), rebaudioside A (about 2-4 wt-%), rebaudioside C (about 1-2 wt-%), and Contains Dulcoside A (about 0.5-1 wt-%). Plant stevia leaf extract also contains rebaudioside B, rebaudioside D, and rebaudioside E as steviol glycosides other than the above, albeit in trace amounts. The aglycone that all steviol glycosides contain in common is steviol, which belongs to the class of diterpenes.

Unfortunately, beverages sweetened with steviol glycosides have several drawbacks that many consumers outweigh the caloric content of conventional beverages. Steviol glycosides are known to have a bitter and/or licorice-like aftertaste, and may have a metallic aftertaste. In addition, sweet taste is said to be "lingering" because sweet taste perception is somewhat delayed. Steviol glycosides may also make the mouth feel dull or dry.

EP2519118 discloses a sweetening composition comprising a sweetener and terpenes, flavonoids, amino acids, proteins, polyols, other well-known natural sweeteners, secodamaran glycosides, and and at least one sweetness enhancer selected from analogues thereof. Suitable sweetness enhancers are reported to include stevia sweeteners such as stevioside, steviolbioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside F, and dulcoside A. The amount of the at least one sweetness enhancer in the composition should be at or below the sweetness perception threshold level of the at least one sweetness enhancer. Also, the at least one sweetness enhancer is different from the at least one sweetener described above.

EP2386211 describes the use of rubusoside for masking, reducing or inhibiting the bitter, sour and/or astringent taste impression of substances having a bitter, sour and/or astringent taste. Compositions containing rubusoside can mask, reduce, or suppress the bitter, sour, and/or astringent taste impression of compounds such as stevioside and rebaudioside A in foods and pharmaceuticals.

WO2008/049256 also describes sweetened consumables. The sweetened consumable a) contains at least 0.0001% of at least one sweetener, which sweetener is sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose , rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharin, or combinations thereof, wherein the concentration of the at least one sweetener or combination of sweeteners is above the sweet taste threshold and b) naringin dihydrochalcone, mogroside V, swingle extract, rubusoside, rubus extract, It contains at least one sweetness enhancer selected from the group consisting of stevioside and rebaudioside A. The concentration of each sweetness enhancer may be near its own sweetness perception threshold. The concentration of naringin dihydrochalcone is 2-60 ppm, the concentration of rubusoside is 1.4 ppm-56 ppm, the concentration of Rubus extract is 2 ppm-80 ppm, the concentration of mogroside V is 0.4 ppm-12.5 ppm, the concentration of swingle extract is 2-60 ppm, the stevioside concentration may be 2-60 ppm, and the rebaudioside A concentration may be 1-30 ppm.

In addition to the above, many attempts have been made to overcome the above-mentioned drawbacks of steviol glycoside sweeteners, such as bitter and/or licorice-like aftertaste, dull or dry mouth sensation, and/or sweet aftertaste. intended to overcome.

For example, WO2012/073121A2 states that reducing or eliminating rebaudioside C and/or dulcoside A from a stevia composition can reduce or eliminate the bitter aftertaste possessed by steviol glycosides. However, it has been found that this reduction in Rebaudioside C and/or Dulcoside A does not reliably reduce the bitter aftertaste. Also, even with stevia compositions that do not contain rebaudioside C or dulcoside A, consumers may experience a delayed onset of sweet taste perception, or even a longer sweet taste perception in some cases.

WO 2008/147726 discloses a) one sweetness enhancer such as urea or thiourea and b) carbohydrate sweeteners such as rebaudioside compounds, sucralose, aspartame, or acesulfame potassium, natural high-potency sweeteners, synthetic high-potency sweeteners. and c) at least one sweet taste improving composition selected from the group consisting of carbohydrates, polyols, amino acids, or mixtures thereof. Some products provide flavor characteristics that more closely resemble sugar.

According to EP2474240A1, a new sweetened beverage preparation that does not exhibit a bitter aftertaste is developed by using rebaudioside D and an acidulant containing at least lactic acid and one or both of tartaric acid and citric acid, without using phosphoric acid. can get.

From WO2011/146463A2, it can be interpreted that the bitterness of possibly sweet compositions containing steviol glycosides can be masked by adding rebaudioside D in excess of its content in the natural composition.

EP2486806A1 discloses a low calorie orange juice drink using a mixture of 84 wt-% rebaudioside A and 16 wt-% rebaudioside D. Unlike conventional low-calorie orange juice sweetened with stevia extract, it can be observed in sensory evaluations to have a pleasant sucrose-like taste and a rich mouthfeel, with no bitterness or aftertaste. Similar results have been reported for zero calorie carbonated beverages.

According to WO2008/112967A1, the metallic aftertaste caused by beverages containing conventional steviol glycosides can be masked by the presence of anisic acid.

WO2012/109585A1 describes a sweetening composition containing rebaudioside A, rebaudioside B, and a mixture of steviol glycosides, which has characteristics such as bitterness, sweet aftertaste, and licorice flavor possessed by steviol glycosides. can be overcome particularly when the ratio of rebaudioside B to total steviol glycosides in the mixture is in the range of 0.5% to about 50%, more preferably in the range of about 5% to about 40%. Disclose that

Sucrose, a standard natural sweetener, has a characteristic time versus intensity sweetening profile. Although some artificial sweeteners have a faster onset of sweetness than sucrose, most artificial sweeteners, such as stevia compounds, have a significantly later onset of sweetness than sucrose and, in addition, a longer residual sweetness than sucrose. lasts quite long. The drawbacks mentioned above regarding the use of steviol glycosides are still not fully overcome. Therefore, it would be desirable to have a beverage with reduced or no natural sweetener content and with significantly improved sweetness and aroma characteristics.

Accordingly, there remains a need to provide a low calorie beverage that does not delay the onset of sweet taste perception and optionally does not have a bitter or licorice-like aftertaste and/or does not make the mouth feel dull or dry. ing. The main object of the present invention, therefore, is to provide a method for producing natural sweeteners with temporal sweetening properties similar or even essentially the same as natural sugars, in particular both with respect to the onset of sweetness and its dwell time, i.e. natural sweetness. It is to realize the imparted characteristics.

The problem underlying the present invention is surprisingly found to be: a) at least one naturally occurring sweet carbohydrate; b) at least one stevia compound; c) rubusoside and/or at least one rubusoside derivative and/or neohesperidin and/or thaumatin and/or phloretin and/or trilobatin and/or monatin and/or hesperetin and/or at least one enzyme-treated steviol glycoside, especially rubusoside or at least one rubusoside derivative or neohesperidin or at least one enzymatically treated steviol glycoside or any combination thereof and d) at least one tannin, especially tannic acid and/or at least one tannic acid derivative or tannic acid and/or at least one tannic acid A sweetening composition according to the first embodiment, containing an amount of a composition or extract containing a derivative based on said at least one tannin, in particular tannic acid and said at least one tannic acid derivative. resolved by

With respect to said first embodiment, said at least one tannin, in particular tannic acid and/or said at least one tannin, when said composition according to said first embodiment is in the form of an aqueous composition, in particular a beverage. The amount of acid derivative or tannic acid and/or composition or extract containing at least one tannic acid derivative is based on said at least one tannin, in particular tannic acid and said at least one tannic acid derivative, 1 mg/l to 400 mg/l, preferably 10 mg/l to 300 mg/l, more preferably 25 to 250 mg/l.

Alternatively or simultaneously, said first embodiment of the sweetening composition comprises component b) and component c), in particular rubusoside and/or at least one rubusoside derivative as defined above, and component d), in particular tannic acid and/or the amount of component b) ranges from 45 to 75 wt-%, based on the total weight with at least one tannic acid derivative, and component c), in particular said rubusoside and/or at least one rubusoside derivative is in the range from 2 to 40 wt-% and the amount of component d), in particular tannic acid and/or at least one tannic acid derivative, is in the range from 2 to 40 wt-%, in any case component characterized in that the sum of b), c) and d) always amounts to 100 wt-%. This weight range is particularly applicable to alternative embodiments in which the composition according to said first embodiment is a dry mix, in particular in powder and/or particulate form.

According to a preferred embodiment, in the above-described alternative of the first embodiment of the sweetening composition, component b) and component c), in particular said rubusoside and/or at least one rubusoside derivative, based on the total weight of component d), in particular tannic acid and/or at least one tannic acid derivative, the amount of component b) is in the range from 50 to 70 wt-%, in particular in the range from 55 to 65 wt-%, The amount of component c), in particular said rubusoside and/or at least one rubusoside derivative, is in the range 5-35 wt-%, in particular in the range 10-30 wt-%, and component d), in particular tannic acid and/or at least The amount of one tannic acid derivative ranges from 5 to 35 wt-%, in particular from 10 to 30 wt-%, in each case the sum of components b), c) and d) is always 100 wt-%. become.

The at least one naturally occurring sweet carbohydrate according to the first embodiment is in particular sucrose. Also, among the at least one stevia compound according to the first embodiment, those selected from the group consisting of steviol glycosides, rebaudiosides, and mixtures thereof are preferred.

Among the compounds of component c) according to the first embodiment of the sweetening composition according to the invention, rubusoside and/or at least one rubusoside derivative are preferred, rubusoside being particularly preferred.

Tannins in the sense of the present invention may comprise polyphenols, in particular so-called plant polyphenols, which exhibit an astringent taste perception. It is currently believed that such astringency perception is caused by or associated with binding reactions between this polyphenol and proteins. For example, tannic acid coagulates egg whites and gelatin. Tannins usually have two or three phenolic hydroxyl groups on the phenyl ring. Tannins can be classified, for example, into pyrogallol-type tannins and catechol-type tannins. Furthermore, tannins can also be classified into so-called hydrolyzable tannins, eg based on ellagic acid and gallic acid, and condensed tannins, eg based on catechol. Tannins according to the present invention may be derived from any of the taxa mentioned above.

Suitable tannins include, for example, ellagitannins such as punicalagins and geranii, gallotannins belonging to the class of hydrolyzable tannins, and stilbenoids such as astringin or resveratrol. Ellagitannins usually contain varying numbers of hexahydroxydiphenoyl (HHDP) units and galloyl and/or sanguisorboyl units attached to sugar moieties. Suitable representatives of tannins also include epigallocatechin gallate, epicatechin gallate, and phlorotannins.

Tannins can be obtained, for example, from oak or pomegranate extracts, in particular pomegranate peel extracts. For example, gallic acid is found in gallnut, sumac, witch hazel, tea leaves, oak bark.

Compositions or extracts containing at least one tannin, in particular tannic acid and/or at least one tannic acid derivative, can be obtained from oak, pomegranate, chestnuts, gall or mimosa seeds, bark, It may be derived from cones, shells, and/or heartwood, in particular from oak or pomegranate.

Tannic acids in the sense of the invention include in particular polygalloylglucoses and polygalloylquinic acid esters, in particular having a number of galloyl moieties per molecule in the range from 2 to 12, in particular in the range from 3 to 12, for example decagaloyl glucose. Thus, tannic acid in the sense of the present invention is understood to be formed, for example, from gallic acid molecules and glucose. Tannic acid can typically be hydrolyzed to glucose and gallic and/or ellagic units. Generally, the term tannic acid refers to both individual compounds and mixtures of two or more compounds.

Enzyme-treated steviol glycosides include steviol glycosides treated with cyclomaltodextrin glucanotransferase (CGTase) or the like.

A compound of component c) according to the first embodiment of the present invention, in particular rubusoside or a rubusoside derivative or neohesperidin or an enzyme-treated steviol glycoside, even more particularly rubusoside, is according to the first embodiment of the present invention Sweetening at the start of the composition of the present invention such that the sweetening sensation is shifted to the timing of the actual consumption of the sweetening composition contained in a product containing such sweetening composition. It has been found to help improve properties. Rubusoside (CAS No: 64849-39-4) is derived from Rubus suavissimus S. It can be found in the leaves of Lee (Chinese sweet leaf). Rubusoside in the sense of the present invention may also include enzymatically treated rubusoside.

For the sweetening composition according to said first embodiment, the amount of at least one naturally occurring sweet carbohydrate, in particular sucrose, is in the range 5-80 g/l, preferably in the range 15 g/l-70 g/l, More preferably, it is in the range of 25 to 55 g/l. Alternatively or additionally, in the sweetening composition according to the first embodiment, the amount of rubusoside and/or at least one rubusoside derivative is in the range of 20-200 mg/l, more preferably 20 mg/l It is preferably in the range of ~150 mg/l, especially in the range of 30-125 mg/l.

The problem underlying the present invention is also referred to as a second embodiment of the sweetening composition according to the invention, comprising a) at least one naturally occurring sweetening carbohydrate, in particular sucrose, and b) at least one a stevia compound, in particular at least one stevia compound selected from the group consisting of steviol glycosides, rebaudioside, and mixtures thereof, and c) rubusoside and/or at least one rubusoside derivative and/or neohesperidin and/or thaumatin and/or phloretin and/or trilobatin and/or monatin and/or hesperetin and/or at least one enzyme-treated steviol glycoside, especially rubusoside or at least one rubusoside derivative or neohesperidin or at least one enzyme-treated Also by sweetening compositions containing steviol glycosides or any combination thereof, d) tannic acid and/or at least one tannic acid derivative, and e) oak extract and/or pomegranate extract. Resolved.

Among the compounds of component c) according to the second embodiment of the sweetening composition according to the invention, rubusoside and/or at least one rubusoside derivative are preferred, rubusoside being particularly preferred.

In this second embodiment of the sweetening composition according to the invention, the amount of at least one naturally occurring sweetening carbohydrate, in particular sucrose, is preferably in the range from 5 to 80 g/l, more preferably from 15 g/l to in the range of 70 g/l, in particular in the range of 25-55 g/l. Alternatively or additionally, in said sweetening composition according to the second embodiment, the amount of rubusoside and/or at least one rubusoside derivative is preferably in the range of 20-200 mg/l, more preferably It ranges from 20 mg/l to 150 mg/l, in particular from 30 to 125 mg/l. And further alternatively or additionally, in said second embodiment of the sweetening composition according to the invention, the total amount of tannic acid and/or at least one tannic acid derivative is preferably 1 mg/l ∼400 mg/l, more preferably 10 mg/l to 300 mg/l, especially 25 to 250 mg/l.

The problem underlying the present invention is that of a) acesulfame and/or aspartam, in particular acesulfame, and b) sucralose and/or, also referred to as the third embodiment of the sweetening composition according to the invention. or at least one stevia compound, in particular at least one stevia compound selected from the group consisting of steviol glycosides, rebaudiosides and mixtures thereof, and/or saccharin and/or cyclamate, c) neohesperidin and d) at least one tannin, in particular tannic acid and/or at least one It was also solved by a sweetening composition containing tannic acid derivatives of the species or a composition or extract containing tannic acid and/or at least one tannic acid derivative.

Among the compounds of component c) according to the third embodiment of the sweetening composition according to the invention, neohesperidin and rubusoside are preferred, with neohesperidin being particularly preferred.

In this third embodiment, the amount of component d) ranges from 1 mg/l to 400 mg/l, preferably based on said at least one tannin, in particular tannic acid and said at least one tannic acid derivative It ranges from 10 mg/l to 300 mg/l, more preferably from 25 to 250 mg/l.

Particularly preferably, this sweetening composition according to the third embodiment of the invention contains a) acesulfame and/or aspartame, especially acesulfame, and b) sucralose or saccharin or at least one stevia compound, especially steviol. at least one stevia compound selected from the group consisting of glycosides, rebaudioside, and mixtures thereof, c) neohesperidin, and d) at least one tannin, especially tannic acid and/or at least one tannic acid derivative or tannic acid and/or a composition or extract containing at least one tannic acid derivative, when the composition according to this third embodiment is in the form of an aqueous composition, in particular a beverage , the amount of component d) ranges from 1 mg/l to 400 mg/l, preferably from 10 mg/l to 300 mg/l, based on said at least one tannin, in particular tannic acid and said at least one tannic acid derivative , more preferably 25-250 mg/l.

Alternatively or simultaneously, said third embodiment of the sweetening composition comprises component a), especially acesulfame, component b), especially sucralose, component c), especially neohesperidin, component d), In particular, the amount of component a) ranges from 10 to 50 wt-% and the amount of component b) ranges from 15 to 65 wt-%, based on the total weight with tannic acid and/or at least one tannic acid derivative. wherein the amount of component c) is in the range of 0.1 to 4 wt-% and the amount of component d) is in the range of 5 to 50 wt-%, in any case components a, b), c ), and d) always add up to 100 wt-%.

According to a preferred embodiment, in the above-mentioned alternatives of the third embodiment of the sweetening composition, component a), especially acesulfame, component b), especially sucralose, and component c), especially neohesperidin and component d), in particular tannic acid and/or at least one tannic acid derivative, in an amount in the range 15-45 wt-%, especially in the range 20-40 wt-% wherein the amount of component b) is in the range of 20-55 wt-%, especially in the range of 30-45 wt-%, and the amount of component c) is in the range of 0.2-3 wt-%, especially 0.5-2 wt-% % and the amount of component d) is in the range from 10 to 40 wt-%, especially in the range from 15 to 35 wt-%, in any case components a), b), c) and d) always sums to 100 wt-%.

Component b) comprises or consists of sucralose, saccharin and cyclamate, or alternatively component b) consists of at least one stevia compound, in particular steviol glycosides, rebaudioside and mixtures thereof According to a third embodiment of a sweetening composition according to the present invention comprising or consisting of at least one stevia compound selected from the group saccharin and cyclamate, improved sweetening properties Particularly favorable results are obtained with, ie, the sweetening properties approach those of natural sugars (so-called natural sweetening properties) or even essentially identical thereto.

In the sweetening composition according to the third embodiment of the invention, in particular in the form of an aqueous composition, preferably in the form of a beverage, the amount of acesulfame and/or aspartame is preferably in the range from 25 to 250 mg/l, It is more preferably in the range of 50-200 mg/l, particularly in the range of 75-150 mg/l. Alternatively or additionally, in the sweetening composition according to the third embodiment of the invention, the amount of sucralose is preferably in the range 20-750 mg/l, more preferably 40 mg/l-550 mg/l. l range, especially in the range 60-450 mg/l. Furthermore, alternatively or additionally, in the sweetening composition according to the third embodiment of the present invention and in preferred embodiments of the first and second embodiments, the amount of neohesperidin is preferably is in the range 0.01 mg/l to 20 mg/l, more preferably in the range 0.1 mg/l to 15 mg/l, especially in the range 1.0 to 10 mg/l. Alternatively or additionally, in the sweetening composition according to the third embodiment of the invention, the amount of saccharin is preferably in the range from 10 mg/l to 750 mg/l, more preferably from 20 mg/l to It is in the range of 500 mg/l, especially in the range of 30-400 mg/l. Further alternatively or additionally, in the sweetening composition according to the third embodiment of the present invention, the amount of cyclamate is preferably in the range of 10 mg/l to 500 mg/l, more preferably 50 mg/l. 1 to 300 mg/l, especially 75 to 200 mg/l. Furthermore, alternatively or additionally, in the sweetening composition according to the third embodiment of the present invention and in preferred embodiments of the first and second embodiments, the amount of thaumatin is preferably 0.01 mg/l to 10 mg/l, more preferably 0.05 mg/l to 5 mg/l, especially 0.1 to 2 mg/l. Furthermore, alternatively or additionally, in said sweetening composition according to the third embodiment of the present invention, the amount of rubusoside and/or at least one rubusoside derivative is preferably between 5 and 200 mg/l. ranges, more preferably 10 mg/l to 150 mg/l, especially 20 to 125 mg/l. Furthermore, alternatively or additionally, in the sweetening composition according to the third embodiment of the present invention and in preferred embodiments of the first and second embodiments, the amount of phloretin is preferably 1 to 250 mg/l, more preferably 5 mg/l to 200 mg/l, especially 10 to 150 mg/l. Furthermore, alternatively or additionally, in the sweetening composition according to the third embodiment of the present invention, and in preferred embodiments of the first and second embodiments, the amount of trilobtaine is preferably range from 0.1 to 250 mg/l, more preferably from 1 mg/l to 200 mg/l
g/l range, especially 5 to 150 mg/l range. Furthermore, alternatively or additionally, in the sweetening composition according to the third embodiment of the present invention, and in preferred embodiments of the first and second embodiments, the amount of monatin is preferably 0.01 mg/l to 20 mg/l, more preferably 0.1 mg/l to 10 mg/l, especially 0.05 to 5 mg/l. Furthermore, alternatively or additionally, in the sweetening composition according to the third embodiment of the present invention, the amount of hesperetin is preferably in the range of 1-750 mg/l, more preferably from 10 mg/l to It is in the range of 500 mg/l, especially in the range of 25-250 mg/l.

In the sweetening compositions according to the first, second and third embodiments of the present invention, the at least one stevia compound preferably comprises Rebaudioside A, Rebaudioside B and Rebaudioside D, in particular wherein the amount of rebaudioside A ranges from 80.0 to 99.0 wt-% and the amount of rebaudioside B is from 0.1 to 1 5 wt-% and the amount of rebaudioside D ranges from 0.9 to 18.5 wt-%.

Also in the sweetening compositions according to the first, second and third embodiments of the present invention, the at least one stevia compound preferably comprises Rebaudioside A, Rebaudioside B and Rebaudioside D, in particular A mixture consisting of these, wherein the amount of rebaudioside A ranges from 85.0 to 95.0 wt-% and the amount of rebaudioside B is 0.2, based on the total weight of rebaudioside A, rebaudioside B, and rebaudioside D. ~1.2 wt-% and the amount of rebaudioside D ranges from 4.8 to 13.8 wt-%.

Further, in the sweetening compositions according to the first, second and third embodiments of the present invention, in each case, based on the total weight of Rebaudioside A, Rebaudioside B and Rebaudioside D, is in the range of 86.0-94.3 wt-%, the amount of rebaudioside B is in the range of 0.3-0.9 wt-%, and the amount of rebaudioside D is in the range of 5.4-13.1 wt-% % range.

In one particularly preferred variant of the sweetening composition according to the first, second and third embodiments of the present invention, the amount of rebaudioside A, based on the total weight of rebaudioside A, rebaudioside B and rebaudioside D is 90.5-94.0 wt-%, the amount of rebaudioside B ranges from 0.2-1.0 wt-%, and the amount of rebaudioside D ranges from 5.8-8.5 wt-% or in each case, the amount of rebaudioside A ranges from 90.9 to 94.4 wt-% and the amount of rebaudioside B is 0.2-0.5 wt-% and the amount of rebaudioside D is in the range of 5.4-8.6 wt-%.

Steviol glycosides such as rebaudioside A, rebaudioside B, rebaudioside D, rebaudioside C, rebaudioside E, rebaudioside F, stevioside, dulcoside, rubusoside, and steviolbioside are described in JECFA (2010) Steviol Glycosides, FAO JECFA Monograph 10, FAO, It can be detected and measured by HPLC-UV as specified in Rome.

The problem underlying the present invention is that, also called the fourth embodiment of the sweetening composition according to the invention, a selected naturally sweet carbohydrate, b) 40-120 g/l of a naturally sweet carbohydrate different from a) selected from the group consisting of, in particular, naturally sweet disaccharides, and c) 30-300 mg/l. l of rubusoside and/or at least one rubusoside derivative and/or in the range of 0.01 mg/l to 20 mg/l, preferably 0.1 mg/l to 15 mg/l, more preferably 1.0 to 10 mg/l Neohesperidin in the range of 0.01 mg/l to 10 mg/l, preferably 0.05 mg/l to 5 mg/l, more preferably thaumatin in the range of 0.1 to 2 mg/l or 1 to 250 mg/l , preferably in the range of 5 mg/l to 200 mg/l, more preferably in the range of 10 to 150 mg/l or phloretin in the range of 0.1 to 250 mg/l, preferably in the range of 1 mg/l to 200 mg/l, more preferably 5 trilobatin in the range of ~150 mg/l or monatin in the range of 0.01 mg/l to 20 mg/l, preferably 0.1 mg/l to 10 mg/l, more preferably 0.05 to 5 mg/l or monatin in the range of 1 to hesperetin or at least one enzymatically treated steviol glycoside or any mixture thereof, especially rubusoside and/or Or a sweetening composition containing at least one rubusoside derivative and/or neohesperidin and/or at least one enzyme-treated steviol glycoside.

Among the compounds of component c) according to the fourth embodiment of the sweetening composition according to the invention, rubusoside and/or at least one rubusoside derivative are preferred, rubusoside being particularly preferred.

The variant of the fourth embodiment of the invention, described above, is particularly preferably a) from 0.5 to 30 g/l of naturally occurring sweet carbohydrates selected from the group consisting of naturally occurring sweet monosaccharides, and b ) 70-110 g/l of a naturally sweet carbohydrate selected from the group consisting of naturally sweet disaccharides and c) 40-220 mg/l of rubusoside and/or at least one rubusoside derivative or 0.1 mg/l. ~15 mg/l, preferably 1.0-10 mg/l neohesperidin, or 0.05 mg/l-5 mg/l, preferably 0.1-2 mg/l thaumatin or 5 mg/l-200 mg/l, preferably is 10-150 mg/l phloretin or 1 mg/l-200 mg/l, preferably 5-150 mg/l trilobatin or 0.1 mg/l-10 mg/l, preferably 0.05-5 mg/l monatin or 10 mg /l to 500 mg/l, preferably 25 to 250 mg/l of hesperetin.

In the sweetening compositions according to the first to fourth embodiments of the present invention, the at least one naturally occurring sweet carbohydrate is preferably naturally sweet monosaccharides, naturally sweet disaccharides, sweet sweet sugar alcohols, and It is selected from the group consisting of mixtures thereof. Said sweet natural monosaccharides are preferably selected from the group consisting of fructose, glucose, mannose, rhamnose, xylose, tagatose, galactose, and mixtures thereof, and said sweet natural disaccharides are preferably sucrose, lactose, maltose. , and mixtures thereof. Also, the sweetening sugar alcohol is preferably selected from the group consisting of erythritol, glycerin, lactitol, maltitol, mannitol, sorbitol, xylitol, galactitol, and mixtures thereof.

For the sweetening compositions according to the first to fourth embodiments of the present invention it is particularly preferred to use sucrose as said sweetening natural disaccharide.

The sweetening compositions according to the first to fourth embodiments of the present invention contain galangal, cocoa, cinnamon, lemon, lemon juice concentrate, coca leaf, orange, orange oil. , corn mint, pine, cardamom, mace, cloves, lime, lime oil, nutmeg, nutmeg oil, mustard seed, mustard seed oil, caramel, rosemary, pepper, honey , ginger, vanilla, licorice, licorice extract, cola nut, and cola nut extract, or mixtures thereof.

In a particularly preferred embodiment, the sweetening compositions according to the first to fourth embodiments of the invention additionally contain taurine and/or caffeine. Thus, the sweetening compositions according to the first to fourth embodiments of the present invention can be used to sweeten beverages, especially soft drinks or energy drinks.

Interestingly, the sweetening composition according to the invention is also suitable for the preparation of a syrup-form precursor composition which can be easily stored and transported and used when required, especially for the preparation of carbonated beverages.

The problem underlying the present invention has also been solved by a beverage containing a sweetening composition according to any of the first to fourth embodiments of the invention. Here, the sweetening composition according to any of the first to fourth embodiments of the invention may already itself be an aqueous composition, in particular a beverage. Alternatively, the sweetening composition according to any of the first to fourth embodiments of the invention is a dry mix, in particular in powder and/or particulate form, without the addition of water. obtain. However, even if the sweetening composition according to any of the first to fourth embodiments of the invention is an aqueous composition, it may still be flavored or Additional ingredients such as thickeners may be added.

A suitable beverage according to a preferred embodiment has a concentration of the combination of rebaudiosides A, B and D in the beverage in the range of 0.01 to 1.0 g/l, preferably 0.05 to 0.75 g/l. , more preferably in the range 0.1 to 0.6 g/l (measured at ambient temperature and 1 bar).

Such beverages according to the present invention also preferably have a concentration of a combination of sweet natural carbohydrates and sweet sugar alcohols in the beverage of 40 g/l or less, preferably in the range of 5 g/l to 35 g/l, more preferably It ranges from 10 g/l to 25 g/l (measured at ambient temperature and 1 bar). Ambient temperature in the sense of the invention may mean room temperature, ie a temperature in the range 20°C to 25°C.

Beverages according to the invention include, in particular, carbonated soft drinks and energy drinks. Suitable soft drinks also include cola-flavored soft drinks, and cola-flavored soft drinks also include cola-flavored soft drinks. Such beverages also do not delay or inherently delay the onset of sweet taste perception when sweetened with a sweetening composition according to the present invention and, on the contrary, exhibit balanced sweetening characteristics, It has no or essentially no bitter or licorice-like aftertaste.

Another advantage of the sweetening compositions according to the first to fourth embodiments of the present invention is that beverages containing very little natural sugars such as sweet carbohydrates and/or sweet sugar alcohols can be obtained. , there is a thing.

The sweetening compositions according to the first to fourth embodiments of the present invention may also contain sodium citrate, glucoronolactone, inositol, at least one vitamin, when used, for example, in energy drinks. For example, niacin, pantothenic acid, vitamin B6, vitamin B12, riboflavin, caustic caramel, caustic sulfite caramel, ammonia caramel, sulfite ammonia caramel, or ascorbic acid. , or mixtures thereof.

The sweetening composition according to the invention can be used to sweeten beverages, especially soft drinks or energy drinks. The beneficial effects obtained from the use of the sweetening composition according to the invention are also obtained in particular with carbonated beverages.

The problem according to the present invention is the steps of a) providing a sweetening composition according to the first to fourth embodiments of the present invention, b) providing water, c) steps a) and b) and mixing the ingredients provided in ). This process according to the invention in particular further comprises a step of carbonating the beverage (step d)).

According to another embodiment, the process according to the invention comprises adding water to the sweetening composition according to the first to fourth embodiments of the invention or water and one of the sweetening compositions according to the invention. adding at least one thickening agent, at least one sweetening natural carbohydrate, at least one sweetening sugar alcohol, at least one organic acid, and/or at least one flavoring ingredient to the mixture comprising may further include The ingredients described above may be added to the water prior to mixing with any of the sweetening compositions of the present invention. Here, the definitions given above for thickening agents, sweet natural carbohydrates, sweet sugar alcohols, organic acids, and flavoring ingredients are applicable both in terms of general information and in terms of preferred embodiments.

Further, before and/or after the carbonating step, preferably before the carbonating step, sweet natural carbohydrates and/or at least one sweet sugar alcohol are added to water and the present invention. It can also be added to a mixture comprising one of the first to fourth embodiments of such sweetening composition.

The first to fourth embodiments of the sweetening composition according to the invention, as well as the beverage according to the invention in one embodiment, such as a soft drink or an energy drink, further comprise amino acids, colorants, fillers, processing agents. It may contain well-known additives such as starches, texturizing agents, preservatives, antioxidants, emulsifiers, stabilizers, gelling agents, or any mixture thereof.

In accordance with the present invention, it has surprisingly been found that sweetening compositions are available that do not delay the onset of sweet taste perception. As a further advantage, such sweetening compositions can also be sweetening compositions that do not have a bitter aftertaste and/or do not have a metallic aftertaste. Also, surprisingly, the sweetening composition of the present invention, and even the carbonated beverage, imparts an aroma or sweetening profile similar to that of beverages sweetened with natural sugars. It has also been found that properties can be achieved. Furthermore, surprisingly, the presence of at least one tannin, in particular tannic acid and/or tannic acid derivatives, in the composition according to the invention reduces the long-lasting effect of artificial sweeteners, such as stevia compounds. It has also been found that the sweet taste perception can be shortened, resulting in a natural or essentially natural sweet taste perception that is the sweetening property normally possessed by known high-calorie sugars.

Thus, beverages, particularly carbonated beverages, such as soft drinks and energy drinks, prepared using the sweetening composition according to the present invention have improved sweetness and aroma characteristics while considerably reducing caloric content. and, in one preferred embodiment, may have a taste not significantly different from that of conventional beverages sweetened with natural sugars and/or artificial sweeteners. This also includes not delaying sweet taste perception by the consumer. In addition, the sweetening composition according to the present invention makes it possible to obtain beverages that do not have an unpleasant or dull taste or that do not make the mouth feel unpleasant or dull.

In the sense of the present invention, artificial sweeteners may include any sweetener different from natural sweeteners such as natural mono- and disaccharide sweeteners such as glucose and sucrose.

Beverages according to the invention include, in particular, carbonated soft drinks and energy drinks. Suitable soft drinks also include cola-flavored soft drinks, and cola-flavored soft drinks also include cola-flavored soft drinks. Such beverages also do not delay or inherently delay the onset of sweet taste perception when sweetened with a sweetening composition according to the present invention and, on the contrary, exhibit balanced sweetening characteristics, It has no or essentially no bitter or licorice-like aftertaste.

Thus, according to the invention, in particular rubusoside and/or at least one rubusoside derivative and/or neohesperidin and/or thaumatin and/or phloretin and/or trilobatin and/or monatin and/or hesperetin and/or at least one When used in combination with various enzymatically treated steviol glycosides, particularly rubusoside and/or at least one rubusoside derivative, and at least one tannin, particularly tannic acid and/or tannic acid derivatives, artificial compounds such as stevia compounds Even for beverages sweetened with sweeteners or sweetened with the co-use of such artificial sweeteners, time is required in terms of onset time, duration, i.e. retention, and if desired also in terms of sweetness intensity. Beverages are available that have somewhat similar sweetening characteristics to sucrose. Thus, the present invention serves to shift the delayed onset exhibited by stevia compounds and the like towards sucrose, ie can result in an earlier onset, and also to significantly reduce residual effects.

Modifications and modifications may be suggested by those skilled in the art, but it is the intention of Applicants that all modifications and modifications are reasonably and likely to be included within the contribution to the art. It is to be embodied in the patents covered by this application. The features believed to be novel of the invention are set forth with particularity in the appended claims. The features disclosed in the detailed description and the claims, taken singly or in any combination thereof, may be essential to implementing the invention in different embodiments.

Claims (27)

A sweetening composition comprising:
a) at least one naturally occurring sweet carbohydrate, in particular sucrose, and
b) at least one stevia compound, in particular at least one stevia compound selected from the group consisting of steviol glycosides, rebaudiosides and mixtures thereof;
c) rubusoside and/or at least one rubusoside derivative and/or neohesperidin and/or thaumatin and/or phloretin and/or trilobatin and/or monatin and/or hesperetin and/or at least one enzyme-treated steviol glycoside especially with rubusoside or at least one rubusoside derivative or neohesperidin or at least one enzyme-treated steviol glycoside or any combination thereof;
d) at least one tannin, in particular tannic acid and/or at least one tannic acid derivative or a composition or extract containing tannic acid and/or at least one tannic acid derivative,
The amount of said component d), in particular tannic acid and/or at least one tannic acid derivative, is from 1 mg/l to 400 mg, based on said at least one tannin, in particular tannic acid and said at least one tannic acid derivative /l range, preferably 10 mg/l to 300 mg/l range, more preferably 25 to 250 mg/l range,
and/or to the total weight of said component b), said component c), in particular rubusoside and/or at least one rubusoside derivative, and said component d), in particular tannic acid and/or at least one tannic acid derivative the amount of said component b) ranges from 45 to 75 wt-% and the amount of said component c), in particular said rubusoside and/or at least one rubusoside derivative ranges from 2 to 40 wt-%, based on and the amount of said component d), in particular tannic acid and/or at least one tannic acid derivative, ranges from 2 to 40 wt-%, in any case the sum of said components b), c) and d) is always 100 wt-%. the amount of said at least one naturally occurring sweet carbohydrate, in particular sucrose, is in the range of 5-80 g/l, preferably in the range of 15 g/l-70 g/l, more preferably in the range of 25-55 g/l, and /or the amount of rubusoside and/or at least one rubusoside derivative is in the range of 20-200 mg/l, preferably in the range of 20-150 mg/l, more preferably in the range of 30-125 mg/l, Item 2. The sweetening composition according to item 1. a) at least one naturally occurring sweet carbohydrate, in particular sucrose, and
b) at least one stevia compound, in particular at least one stevia compound selected from the group consisting of steviol glycosides, rebaudiosides and mixtures thereof;
c) rubusoside and/or at least one rubusoside derivative and/or neohesperidin and/or thaumatin and/or phloretin and/or trilobatin and/or monatin and/or hesperetin and/or at least one enzyme-treated steviol glycoside especially with rubusoside or at least one rubusoside derivative or neohesperidin or at least one enzyme-treated steviol glycoside or any combination thereof;
d) at least one tannin, in particular tannic acid and/or at least one tannic acid derivative,
e) containing oak extract and/or pomegranate extract,
In particular, the amount of said component d), in particular tannic acid and/or at least one tannic acid derivative, ranges from 1 mg/l to 400 mg/l, preferably from 10 mg/l to 300 mg/l.
A sweetening composition according to claim 1 or 2, in particular in the range of 25-250 mg/l, more preferably in the range of 25-250 mg/l. Based on the total weight of said component b), said component c), in particular rubusoside and/or at least one rubusoside derivative, and said component d), in particular tannic acid and/or at least one tannic acid derivative, The amount of said component b) is in the range of 50-70 wt-%, especially in the range of 55-65 wt-% and the amount of said component c), in particular rubusoside and/or at least one rubusoside derivative, is in the range of 5-35 wt-%. and the amount of said component d), in particular tannic acid and/or at least one tannic acid derivative, is in the range 5-35 wt-%, especially 10-30 wt-% , and in each case the sum of said components b), c) and d) always amounts to 100 wt-%. A sweetening composition comprising:
a) acesulfame and/or aspartame and
b) with sucralose and/or at least one stevia compound, in particular at least one stevia compound selected from the group consisting of steviol glycosides, rebaudiosides and mixtures thereof, and/or saccharin and/or cyclamate ,
c) neohesperidin and/or thaumatin and/or rubusoside and/or at least one rubusoside derivative and/or phloretin and/or trilobatin and/or monatin and/or hesperetin,
d) at least one tannin, in particular tannic acid and/or at least one tannic acid derivative or a composition or extract containing tannic acid and/or at least one tannic acid derivative,
The amount of said component d), in particular tannic acid and/or at least one tannic acid derivative, is from 1 mg/l to 400 mg, based on said at least one tannin, in particular tannic acid and said at least one tannic acid derivative /l range, preferably 10 mg/l to 300 mg/l range, more preferably 25 to 250 mg/l range,
and/or said component a), in particular acesulfame, said component b), in particular sucralose, said component c), in particular neohesperidin, and said component d), in particular tannic acid and/or at least one tannic acid derivative. The amount of component a) ranges from 10 to 50 wt-%, the amount of component b) ranges from 15 to 65 wt-%, and the amount of component c) ranges from 0.5 to 65 wt-%, based on the total weight of 1 to 4 wt-% and the amount of said component d) is in the range of 5 to 50 wt-% and in any case the sum of said components a, b), c) and d) is always A sweetening composition that amounts to 100 wt-%. total weight of said component a), in particular acesulfame, said component b), in particular sucralose, said component c), in particular neohesperidin, and said component d), in particular tannic acid and/or at least one tannic acid derivative Based on %, the amount of said component c) is in the range of 0.2-3 wt-%, especially in the range of 0.5-2 wt-%, and the amount of said component d) is in the range of 10-40 wt-%. A sweetener according to claim 5, in the range, in particular from 15 to 35 wt-%, in each case the sum of said components a), b), c) and d) always amounts to 100 wt-%. composition. said component b) comprises or consists of sucralose, saccharin and cyclamate, or said component b) is from the group consisting of at least one stevia compound, in particular steviol glycosides, rebaudioside and mixtures thereof 7. A sweetening composition according to claim 5 or 6, comprising or consisting of at least one selected stevia compound, saccharin and cyclamate. The amount of acesulfame and/or aspartame is in the range of 25-250 mg/l, preferably in the range of 50-200 mg/l, more preferably in the range of 75-150 mg/l, and/or the amount of sucralose is in the range of 20-750 mg/l. l range, preferably 40 mg/l to 550 mg/l, more preferably 60 to 450 mg/l, and/or the amount of neohesperidin is in the range 0.01 mg/l to 20 mg/l, preferably is in the range of 0.1 mg/l to 15 mg/l, more preferably in the range of 1.0 to 10 mg/l, and/or the amount of saccharin is in the range of 10 mg/l to 750 mg/l, preferably 20 mg/l to 500 mg/l, more preferably 30 to 400 mg/l, and/or the amount of cylamate is in the range 10 mg/l to 500 mg/l, preferably 50 mg/l to 300 mg/l. range, more preferably in the range of 75-200 mg/l, and/or the amount of thaumatin is in the range of 0.01 mg/l to 10 mg/l, preferably in the range of 0.05 mg/l to 5 mg/l, more preferably is in the range of 0.1 to 2 mg/l, and/or the amount of rubusoside and/or the at least one rubusoside derivative is in the range of 5 to 200 mg/l, preferably in the range of 10 mg/l to 150 mg/l, more preferably in the range of 20-125 mg/l and/or the amount of phloretin is in the range of 1-250 mg/l, preferably in the range of 5 mg/l-200 mg/l, more preferably in the range of 10-150 mg/l and/or the amount of trilobatin is in the range of 0.1 to 250 mg/l, preferably in the range of 1 mg/l to 200 mg/l, more preferably in the range of 5 to 150 mg/l, and/or the amount of monatin is in the range of 0.01 mg/l to 20 mg/l, preferably in the range of 0.1 mg/l to 10 mg/l, more preferably in the range of 0.05 to 5 mg/l, and/or the amount of hesperetin is 1 A sweetening composition according to any one of the preceding claims, in the range of -750 mg/l, preferably in the range of 10 mg/l to 500 mg/l, more preferably in the range of 25-250 mg/l. Said at least one stevia compound comprises, in particular a mixture consisting of, Rebaudioside A, Rebaudioside B, and Rebaudioside D, and based on the total weight of Rebaudioside A, Rebaudioside B, and Rebaudioside D, the amount of Rebaudioside A is 80.0 to 99.0 wt-%, particularly 85.0 to 95.0 wt-%, more preferably 86.0 to 94.3 wt-%, and the amount of rebaudioside B is 0. in the range of 1-1.5 wt-%, particularly in the range of 0.2-1.2 wt-%, more preferably in the range of 0.3-0.9 wt-%, and the amount of rebaudioside D is 0.9 A sweetener according to any one of the preceding claims, which is in the range of -18.5 wt-%, in particular in the range of 4.8-13.8 wt-% or in the range of 5.4-13.1 wt-%. Application composition. Based on the total weight of Rebaudioside A, Rebaudioside B, and Rebaudioside D, the amount of Rebaudioside A ranges from 90.5 to 94.0 wt-% and the amount of Rebaudioside B ranges from 0.2 to 1.0 wt-%. range, and the amount of rebaudioside D is in the range of 5.8-8.5 wt-%,
or based on the total weight of Rebaudioside A, Rebaudioside B, and Rebaudioside D
The amount of rebaudioside A ranges from 90.9 to 94.4 wt-%, rebaudioside B
is in the range of 0.2-0.5 wt-% and the amount of rebaudioside D is in the range of 5.4-8.6 wt-% A sweetening composition. A sweetening composition comprising:
a) 0.1-50 g/l of naturally occurring sweet carbohydrates, in particular selected from the group consisting of naturally occurring sweet monosaccharides,
b) from 40 to 120 g/l of naturally occurring sweet carbohydrates different from a), in particular selected from the group consisting of naturally occurring sweet disaccharides;
c) 30-300 mg/l rubusoside and/or at least one rubusoside derivative or 0.01 mg/l-20 mg/l neohesperidin or 0.01 mg/l-10 mg/l thaumatin or 1-250 mg/l phloretin or trilobatin or 0.01 mg/l to 20 mg/l monatin or 1 to 750 mg/l hesperetin or at least one enzyme-treated steviol glycoside or any mixture thereof, especially rubusoside and/or at least one A sweetening composition comprising a rubusoside derivative and/or neohesperidin and/or at least one enzyme-treated steviol glycoside. a) 0.5-30 g/l of naturally sweetened carbohydrates selected from the group consisting of naturally sweetened monosaccharides,
b) 70-110 g/l of naturally sweetened carbohydrates selected from the group consisting of naturally sweetened disaccharides;
c) 40-220 mg/l rubusoside and/or at least one rubusoside derivative or 0.1 mg/l-15 mg/l, preferably 1.0-10 mg/l neohesperidin, or 0.05 mg/l-5 mg /l, preferably 0.1-2 mg/l thaumatin or 5 mg/l-200 mg/l, preferably 10-150 mg/l phloretin or 1 mg/l-200 mg/l, preferably 5-150 mg/l trilobatin or 0.1 mg/l to 10 mg/l, preferably 0.05 to 5 mg/l monatin or 10 mg/l to 500 mg/l, preferably 25 to 250 mg/l hesperetin. A sweetening composition of 4. Any one of the preceding claims, wherein the at least one naturally sweetened carbohydrate is selected from the group consisting of naturally sweetened monosaccharides, naturally sweetened disaccharides, sweetened sugar alcohols, and mixtures thereof. A sweetening composition of said sweet natural monosaccharides are selected from the group consisting of fructose, glucose, mannose, rhamnose, xylose, tagatose, galactose, and mixtures thereof; and/or said sweet natural disaccharides are sucrose, lactose, maltose, and is selected from the group consisting of mixtures thereof; and/or said sweetened sugar alcohol is selected from the group consisting of erythritol, glycerin, lactitol, maltitol, mannitol, sorbitol, xylitol, galactitol, and mixtures thereof; 14. The sweetening composition of claim 13, and/or wherein said sweetening natural disaccharide is sucrose. Galangal, Cacao, Cinnamon, Lemon, Lemon Juice Concentrate, Coca Leaf, Oranges, Orange Oil, Corn Mint, Pine, Cardamom, Mace, Cloves, Lime, Lime Oil, Nutmeg, Nutmeg Oil, Mustard Seed, Mustard Seed Oil, Caramel. , rosemary, pepper, honey, ginger, vanilla, licorice, licorice extract, kola nut, and kola nut extract, or mixtures thereof, and A sweetening composition according to any one of the preceding claims further comprising taurine and/or caffeine. A sweetening composition according to any one of the preceding claims, wherein said composition is a dry mix, in particular in powder and/or particulate form. A sweetening composition according to any one of claims 1 to 15, further comprising water. Prior claim for sweetening a still or carbonated beverage, especially a soft drink or energy drink, or as a still or carbonated beverage, especially a soft drink or energy drink Use of a sweetening composition according to any one of the preceding claims. Use of a sweetening composition according to any one of claims 1 to 17 for preparing syrups as precursors in the preparation of beverages, in particular soft drinks or energy drinks, in particular carbonated beverages. Use of a sweetening composition according to any one of claims 1 to 17 for preparing beverages, in particular carbonated beverages. Beverage, especially carbonated, containing or consisting of a sweetening composition according to any one of claims 1 to 17 beverage. The concentration of the combination of rebaudioside A, B and D in said beverage is in the range of 0.01-1.0 g/l, preferably in the range of 0.05-0.75 g/l, more preferably 0.1- is in the range of 0.6 g/l, and/or the concentration of the combination of said sweet natural carbohydrates and said sweet sugar alcohols in said beverage is no more than 40 g/l, preferably in the range of 5 g/l to 35 g/l, and more Beverage according to claim 21, preferably in the range 10 g/l to 25 g/l. 23. Beverage according to claim 21 or 22, characterized in that it is a soft drink, in particular a cola flavored or cola flavored type soft drink or an energy drink. a) providing a sweetening composition according to any one of claims 1-17;
b) providing water;
c) mixing the ingredients provided in steps a) and b). 25. The process of claim 24, further comprising the step of carbonating the beverage (step d)). to the sweetening composition prior to mixing with water, or to a mixture comprising water and the sweetening composition, and/or to water prior to mixing with the sweetening composition; and/ or said sweetening natural carbohydrate and/or at least one sweetening sugar alcohol is added to said mixture comprising water and said sweetening composition before and/or after said carbonating step; 26. Process according to claim 24 or 25. use,
i) rubusoside and/or at least one rubusoside derivative and/or neohesperidin and/or thaumatin and/or phloretin and/or trilobatin and/or monatin and/or hesperetin and/or at least one enzyme-treated steviol glycoside especially with rubusoside or at least one rubusoside derivative or neohesperidin or at least one enzyme-treated steviol glycoside or any combination thereof;
ii) a combination comprising at least one tannin, in particular tannic acid and/or at least one tannic acid derivative or a composition or extract containing tannic acid and/or at least one tannic acid derivative. can be,
To shorten the sweetness retention of artificial sweeteners, especially stevia compounds, particularly with regard to beverages, and to reduce the temporal onset of sweetness perception of said artificial sweeteners to the temporal onset of sweetness perception of natural sugars, especially sucrose. for transitioning to the temporal onset of sweet taste perception of