KR20070032085A - Use of erythritol and D-tagatose in zero- or low-calorie beverages and food products - Google Patents

Abstract

Combinations of one or more non-nutritive sweeteners, sugar alcohols and D-tagatose are included in a non-calorie or low-calorie beverage or food to taste substantially similar to a full calorie beverage or food. The combination is suitable for use in calorie free or low calorie slush beverages.

Calorie free, low calorie, non-nutritive sweetener, sugar alcohol, D-tagatose, slush carbonated beverage

Description

Use of erythritol and di-tagatose in zero- or low-calorie beverages and food products

The present invention relates to the use of a combination of sugar alcohol and D-tagatose in various calorie-free or low-calorie beverages and foods. More specifically, the present invention comprises a method of improving the taste of non-calorie or low-calorie beverages and foods by including a mixture of non-nutritive sweeteners, sugar alcohols and D-tagatose, ie It relates to a method that can taste like a full calorie drink or food. The present invention relates, in particular, to the use of a combination of sugar alcohols and D-tagatose to obtain high quality, low calorie or low calorie frozen carbonated beverages. The present invention also relates to beverages and foods including sugar alcohols and D-tagatose.

Calorie or low calorie drinks and foods are very popular. Such diet products generally contain non-nutritive sweeteners such as aspartame, acesulfame-K, saccharin, sucralose and cyclamate alone. Or mixed. Consumers do not have to worry about calories in such drinks, while non-nutritive sweeteners are known to taste different from full calorie products. The so-called "diet taste" is generally described as a slow-starting but chewy sweetness, accompanied by a bitter and / or unpleasant aftertaste of sweet and sour aesthetics. Due to the significantly reduced content of sugar solids, diet drinks also lack body and / or thickness taste in full calorie drinks (GRShore et al., "Taste and Mouthfeel in Low Calorie Soft Drinks", Contribution of Low- and Non-Volatile Materials to the Flavor of Foods, W. Pickenhagen, ed., Allured Publishing Corp., pp. 119-123 (1996)).

Calorie-free or low-calorie beverages and foods that taste similar to full-calorie products have been studied very much. However, until now, methods of improving taste have been insufficient to produce a taste similar to that of full calorie products.

One way is to mix non-nutritive sweeteners. Many mixtures (eg, aspartame and acesulfame-K) give a higher sweetness than individual sweeteners of equal concentration. This synergy can reduce the amount of sweetener used in a given case, so it is called quantitative synergy. Mixing also produces other kinds of effects, sometimes referred to as qualitative synergy, because the taste quality of the mixture is softer and the bitter / sour taste is reduced.

In view of the benefits of these actions, the beverage industry has marketed many diet cola containing sweetener mixtures ("Blending the Taste Sensation", Liquid Foods Int'l, vol. 3, no.1, p. 31 (1999). ). For example, PepsiONE ^® (aspartame / acesulfame -K), Coke Light ^® to (aspartame / acesulfame -K cyclase or sodium formate / Acesulfame -K / aspartame) and Diet Rite Cola ^® (Suk LAL agarose / Acesulfame-K) all contain sweetener mixtures. Moreover, sweetener blends, especially when aspartame is used as a core sweetener, improve the life of diet coke. For example, most soda fountain diet colas in the United States contain aspartame, acesulfame-K and sodium saccharin. If aspartame deteriorates, the other two stable sweeteners maintain the desired sweetness.

Another option is to include flavor enhancing additives. Such countless perfume additives have been identified to date. U.S. Patent Nos. 4,902,525 and 6,066,345, Japanese Patent Application No. Hei 7-274829, and European Patent No. 0 759 273 relate to the addition of erythritol to beverages for flavor improvement. D-tagatose is also known to produce improved flavor and aesthetics at low doses with a combination of thick sweeteners.

The beverage industry's efforts in the US and abroad have produced diet products with improved taste. However, until now, there has been no effective way of remarkably improving the taste of non-calorie or low calorie beverages and foods, i.e., to taste the same as full calorie beverages and foods.

Further problems arise when attempting to obtain semi-frozen carbonated beverages, frozen or low-calorie carbonated beverages (FCBs), which are manufactured from FCB dispensers. . Such beverages require bulk solutes to stabilize small ice crystals and fix carbon dioxide for good taste and a soft touch. Most commonly used bulk solutes are sugar. However, since sugar is high calorie, it is not suitable for the production of low-calorie or low-calorie FCBs. Sugar alcohols, which are known to mimic the bulk properties of common sugars, have fewer calories, are sweeter, and represent most unwanted gastrointestinal problems when consumed at sugar-like levels. Thus, it has been very difficult to produce diet FCBs that satisfy both bulk solutes and calorie free or low calories.

The present invention comprises the steps of including (a) at least one non-nutritive sweetener, and preferably a mixture thereof, (b) sugar alcohol and (c) D-tagatose in a diet beverage. It relates to a method of improving the taste of diet drinks. According to certain embodiments of the present invention, the beverage may be a soft drink such as a cola or lemon-lime soft drink, a beverage beverage, a frozen ready-to-drink beverage, Coffee beverages, tea beverages, powdered soft drinks, liquid concentrates, flavored waters, enhanced waters, fruit juices juice or fruit juice flavored drink, sports drink or alcoholic drink.

The invention also relates to a diet food comprising the steps of: (a) at least one non-nutritive sweetener and preferably a mixture thereof, (b) sugar alcohol and (c) D-tagatose in the diet food. A method for improving the taste. According to certain embodiments of the invention, the food is confection, daily products, gelatin, pudding, cake mix, cereal or cereal based It is a cereal-based product or baked good.

The invention also relates to a diet slush carbonated beverage comprising the steps of: (a) combining at least one non-nutritive sweetener and preferably a mixture thereof, (b) sugar alcohol, and (c) D-tagatose. It relates to a manufacturing method. The invention also relates to a diet slush carbonated beverage containing (a) at least one non-nutritive sweetener and preferably a mixture thereof, (b) sugar alcohol and (c) D-tagatose.

According to certain embodiments of the present invention, the non-nutritive sweeteners are aspartame, acesulfame salts, saccharins, cyclamates, sucralose. ), Alitame, neotame, steviosides, glycyrrhizins, lo Han Guo, neohesperidin dihydrochalcone, monatin , Monellin, thaumatin and brazzein (brazzein), the sugar alcohol is sorbitol (sorbitol), mannitol (mannitol), lactitol (lactitol), maltitol (maltitol), xylitol (xylitol) ), Erythritol and combinations thereof.

The invention also relates to diet drinks and foods comprising (a) at least one non-nutritive sweetener and preferably a mixture thereof, (b) sugar alcohols and (c) D-tagatose.

Example

The term "taste" used hereinafter refers to sweetness perception, temporary effects of sweet perception, i.e. tasteless, such as first and lasting tastes, such as bitterness and metallic taste, remaining taste. , And combinations of touch such as, for example, body and thickness. As used hereinafter, "zero-calorie" means having less than 5 calories per can, such as 8 ounces, for beverages. As used herein, “low calorie” means having less than 40 calories per can, such as 8 oz, for beverages. "Diet" used below refers to either "calorie" or "low calorie". "Reduced calorie" also means having a reduced amount of calories compared to a full calorie product; More specifically, "reduced calories" generally means having at least 25% less calories per drink (bottle) of beverages, such as, for example, 8 oz.

The present invention first relates to a method for improving the taste of diet drinks and foods. According to the present invention, it is possible to obtain a diet beverage or food having a taste substantially similar or the same as that of a drink or food of a total calorie. According to the results of the method of the invention, more specifically, sweeteners or sweetener mixtures, sugar alcohols and D-tagatose, the sweetness, aftertaste duration, taste of diet foods and beverages Both mouthfeel and sucrose-like quality were unexpectedly improved advantageously.

According to the first embodiment of the present invention, the taste of the diet beverage is improved by including (a) at least one non-nutritive sweetener, (b) sugar alcohol and (c) D-tagatose in the beverage. Beverages include, but are not limited to, carbonated soft drinks, beverages, slush drinks, coffee drinks, tea drinks, powdered soft drinks, liquid concentrates, flavored water, nutritious water, fruit juice and fruit Juice flavored drinks, sports drinks and alcoholic products. The beverage can be carbonated or non-carbonated. The beverage in the embodiment of the present invention is a carbonated cola flavored soft drink or slush carbonated beverage (FCB).

Combinations of single non-nutritive sweeteners, sugar alcohols, and D-tagatose can also give an improved taste, but more improved flavors can be achieved when blends of non-nutritive sweeteners are used. Accordingly, embodiments of the present invention relate to methods in which mixtures of non-nutritive sweeteners are used. The mixture of non-nutritive sweeteners provides a qualitative synergy to the taste of the low calorie beverages in which it is contained. In the present invention, any mixture of non-nutritive sweeteners can be used; Preferred are mixtures of two, three, four and five non-nutritive sweeteners.

Non-nutritive sweeteners suitable for use in the present invention include, but are not limited to, acesulfame salts such as aspartame, acesulfame-K, saccharines (eg sodium salts and calcium salts), cyclates (eg , Sodium salts and calcium salts), sucralose, alitam, neotam, steviosides, glycyrrhizin, lohan, neohesperidindihydrochalcone, monatin, and protein sweeteners such as somartin, monelin And brazein. For this purpose, any natural or artificial non-nutritive sweetener can be used. As used hereinafter, "non-nutritive" sweeteners do not provide significant caloric content at normal usage, i.e., less than about 1 calorie per can (8 oz. In beverages). To provide.

Preferred two mixtures include aspartame / acesulfame-K, sodium saccharin / cyclomate sodium, and sucralose / acesulfame-K. Preferred three mixtures are aspartame / acesulfame-K / saccharin sodium, aspartame / acesulfame-K / sucralose, aspartame / acesulfame-K / cyclomate sodium, aspartame / saccharin sodium / suc Laloose, sucralose / saccharin sodium / cyclomate sodium, and acesulfame-K / cyclomate sodium / sucralose. Preferred four mixtures are aspartame / acesulfame-K / sodium saccharin / cyclomate sodium, acesulfame-K / saccharin sodium / cyclomate sodium / sucralose, aspartame / acesulfame-K / Sodium cyclomate / sucrose, and aspartame / acesulfame-K / sodium saccharin / sucralose. Preferred mixtures of five include aspartame / acesulfame-K / sodium saccharin / sodium bicyclate / sucralose.

One of ordinary skill in the art will readily recognize that non-nutritive sweeteners can be combined in various ratios to form a non-nutritive sweetener mixture suitable for use in the present invention. Suitable proportions of non-nutritive sweeteners are determined by the combination of sweeteners used in a given mixture and the overall sweetness desired for a given case. Suitable ratios can be readily determined by one of ordinary skill in the art.

Furthermore, one of ordinary skill in the art will readily appreciate that the amount of the mixture of non-nutritive sweeteners in the finished beverage can vary depending on various factors such as the overall sweetness desired for a given case. Will recognize. Appropriate contents can be readily determined by one of ordinary skill in the art.

In addition to non-nutritive sweeteners or sweetener mixtures, sugar alcohols are included in diet drinks to improve the overall taste. The use of sugar alcohols blocks the aftertaste of a mild sweetness and bitterness / beef taste with the use of non-nutritive sweeteners. Sugar alcohols suitable for use in the present invention include, but are not limited to, sorbitol, mannitol, lactitol, maltitol, xyitol, erythritol and combinations thereof. In general, sugar alcohol is included in an amount of about 0.1% to 3.5% by weight based on the finished beverage. Erythritol, i.e. meso-erythritol, is particularly preferred for use in the present invention. Generally, erythritol is included in an amount of about 0.1% to 3.5% by weight relative to the finished beverage, preferably 0.2% to 2.5% by weight relative to the finished beverage.

D-tagatose is also included in diet drinks to improve the overall taste. The use of D-tagatose enhances the taste (called sweetness body, thickness or delocalization). D-tagatose is included in an amount of 0.1% to 1.0% by weight, preferably 0.2% to 0.9% by weight, and most preferably 0.3% to 0.6% by weight of the finished beverage. do.

Non-nutritive sweeteners or sweetener mixtures do not provide significant calorie content to diet drinks. With respect to the level of use of sugar alcohols and D-tagatose in the present invention, the use of these ingredients does not have a significant effect on the total calorie content of the sweetened beverage as described herein. For example, erythritol, a 4-carbon sugar alcohol manufactured by Cerestar (Hammond, Indiana), has been reported to generate almost no calories (0.2 calories / g). D-tagatose manufactured by Arla Foods (Union, New Jersey) is reported to yield about 1.5 calories / g. It is clear that erythritol and D-tagatose give the entire beverage a certain sweet taste.

Another embodiment of the present invention relates to a method for improving the taste of a diet food by including (a) at least one non-nutritive sweetener, (b) sugar alcohol and (c) D-tagatose in the food. The examples also contemplate the use of mixtures of non-nutritive sweeteners. Such foods include, but are not limited to, confectioners, dairy products, gelatins, puddings, cake mixes, cereals and cereal based products and baked goods. The food in the embodiment of the present invention is gelatin dessert. All of the above discussed in connection with the inclusion of non-nutritive sweetener mixtures, sugar alcohols and D-tagatose in diet beverages is applicable to diet foods.

Further embodiments of the present invention provide dietary beverages comprising (a) at least one non-nutritive sweetener and preferably mixtures thereof as described above, (b) sugar alcohols and (c) D-tagatose. And foods. An embodiment relates to diet slush carbonated beverage (FCB). Further embodiments relate to methods of making such FCBs.

Another embodiment of the present invention provides a sweetener mixture comprising (a) at least one non-nutritive sweetener and preferably a mixture thereof, (b) sugar alcohol and (c) D-tagatose as described above. It is about.

In the diet beverages and foods of the present invention, any other ingredients generally used in diet drinks and foods may be included in appropriate amounts. For example, in the slush carbonated beverages of the present invention, it may include other ingredients generally provided in such beverages. Such other components, not limited, and acidulant in (acidulants), spices s (flavors), polydextrose (polydextrose), Fever Sol ^® (Fibersol ^®) or arabinogalactan (arabinogalactan) in such soluble low-calorie fiber, Chitosan, chitin, xantane, pectin, cellulosics, konjac, konjac, gum arabic, modified starch, soybean fiber soy fiber, inulin, inulose, hydrolyzed guar, guar gum, beta-glucan, carrageenan, Foam stabilizers such as locust bean gum, alginate, polyglycol alginate, yucca or yucca / quillaia extracts, such as sodium chloride, calcium chloride and potassium chloride Salts, monoglycerides, diglycerides, lecithin lecithin) and with those of the category of the (surface active agent for foods, such as fractions), and Twins ^® (Tweens ^®), Span's ^® (Spans ^®), diacetyl tartaric ester (diacetyltartaric esters), the citric acid esters (citric acid synthetic surfactants).

Also included in the beverage or food is a combination of at least one non-nutritive sweetener, sugar alcohol, D-tagatose and at least one nutritive sweetener in order to obtain a flavored diet or reduced calorie drinks or foods. can do. Any nutritive sweetener can be used, and the "nutritive" sweeteners used below have a significant caloric content at normal usage, i.e. about one calorie per can (8 oz in beverages). To provide. Such sweeteners include, but are not limited to, fructose, sucrose, dextrose, maltose, trehalose, rhamnose, corn syrup ( corn syrups) and fructo-oligosaccharides. Everything discussed above regarding the inclusion of non-nutritive sweetener mixtures, sugar alcohols and D-tagatose in diet beverages is applicable to reduced calorie foods.

The following examples are intended to illustrate certain embodiments of the present invention and do not limit the present invention.

Example  One

Two liters of syrup are prepared for use in preparing the finished cola drink. Add about 1-1.5 L of purified water in order, stirring the ingredients listed in Table 1.

TABLE 1

ingredient (g) Benzoate 2.04 Phosphoric Acid 4.41 Caffeine 1.27 Citric acid 1.63 Cola Spices 38.63 Aspartame 1.63 Acesulfame-K 0.528 Saccharin Sodium 0.42 Cyclamate Sodium 4.2 Erythritol 24.0 D-tagatose 48.0

Add purified water until the syrup is 2 liters. Then, 50 ml of syrup is added to each of 250 ml of carbonated water 5 to 1 in order to obtain finished cola beverages. The drinks are sealed and shaken several times and then aged in a temperature control room (90 ° F). Drinks are taken out regularly and the cola taste is evaluated by the judge. The beverages prepared according to this example were evaluated to provide a taste very similar to the control, which is a regular or full calorie cola drink.

Example  2

Two liters of syrup are prepared for use in preparing the finished cola drink. Add about 1-1.5 L of purified water in order, stirring the ingredients listed in Table 2.

TABLE 2

ingredient (g) Benzoate 2.04 Phosphoric Acid 4.41 Caffeine 1.27 Citric acid 1.63 Cola Spices 38.63 Aspartame 2.72 Acesulfame-K 0.66 Saccharin Sodium 0.468 Erythritol 26.4 D-tagatose 52.8

Add purified water until the syrup is 2 liters. Then, 50 ml of syrup is added to each of 250 ml of carbonated water 5 to 1 in order to obtain finished cola beverages. The drinks are sealed and shaken several times and then aged in a temperature control room (90 ° F). Drinks are taken out regularly and the cola taste is evaluated by the judge. The beverages prepared according to this example were evaluated to provide a taste very similar to the control, which is a regular or full calorie cola drink.

Example  3

Two liters of syrup are prepared for use in preparing the finished cola drink. Add about 1-1.5 L of purified water in order, stirring the ingredients listed in Table 3.

TABLE 3

ingredient (g) Benzoate 2.04 Phosphoric Acid 4.41 Caffeine 1.27 Citric acid 1.63 Cola Spices 38.63 Acesulfame-K 1.836 Cyclamate Sodium 4.488 Saccharin Sodium 0.912 Sucralose 0.516 Erythritol 24.0 D-tagatose 48.0

Add purified water until the syrup is 2 liters. Then, 50 ml of syrup is added to each of 250 ml of carbonated water 5 to 1 in order to obtain finished cola beverages. The beverages are sealed and shaken several times and then aged at room temperature for four weeks. Drinks are evaluated by an experienced judge. The beverages prepared according to this example showed no statistical differences in sweetness, taste and cola flavor as compared to complete calories.

Example  4

A cola beverage was prepared in the same manner as in Example 1, except that five mixtures of aspartame / acesulfame-K / saccharin sodium / cyclomate sodium / sucralose were used. Sodium saccharin is included in the finished cola drink, for example in an amount of 30-40 ppm, such as 35 ppm. The ratio of aspartame / acesulfame-K / sodium saccharin / sodium bicyclate / sucralose is 2.50-3.0: 1.0-1.5: 1: 4.0-8.0: 0.3-0.8 with sodium saccharin as 1 . The beverages prepared according to this example were evaluated to provide a taste very similar to the control, which is a regular or full calorie cola drink.

Example  5

A cola drink was prepared in the same manner as in Example 1 except that four mixtures of aspartame / acesulfame-K / sodium saccharin / cyclomate sodium were used. Sodium saccharin is included in the finished cola drink, for example in an amount of 30-40 ppm, such as 35 ppm. The ratio of aspartame / acesulfame-K / sodium saccharin / cyclomate sodium is 3.25-4.25: 1.00-1.50: 1: 8-11 with sodium saccharin as 1. The beverages prepared according to this example were evaluated to provide a taste very similar to the control, which is a regular or full calorie cola drink.

Example  6

Cola beverages were prepared in the same manner as in Example 1, except that four mixtures of acesulfame-K / sodium saccharin / sodium cyclate / sucralose were used. Sodium saccharin is included in the finished cola drink in an amount of 70-80 ppm, such as, for example, 75 ppm. The ratio of acesulfame-K / sodium saccharin / sodium cyclate / sucralose is 1.5-2.5: 1: 4.0-6.0: 0.4-0.8 with sodium saccharin as 1. The beverages prepared according to this example were evaluated to provide a taste very similar to the control, which is a regular or full calorie cola drink.

Example  7

A cola drink was prepared in the same manner as in Example 1 except that four mixtures of aspartame / acesulfame-K / sodium saccharin / sucralose were used. Sodium saccharin is included in the finished cola drink in an amount of 25-45 ppm, such as 35 ppm, for example. The ratio of aspartame / acesulfame-K / sodium saccharin / sucralose is 3.7-4.1: 1.2-1.7: 1: 0.4-0.8 with sodium saccharin as 1. The beverages prepared according to this example were evaluated to provide a taste very similar to the control, which is a regular or full calorie cola drink.

Example  8

A cola drink was prepared in the same manner as in Example 1, except that three mixtures of aspartame / acesulfame-K / saccharin sodium were used. Sodium saccharin is included in the finished cola drink in an amount of 35-45 ppm, for example 40 ppm. The ratio of aspartame / acesulfame-K / saccharin sodium is 5.25-6.05: 1.25-1.55: 1 with sodium saccharin as 1. The beverages prepared according to this example were evaluated to provide a taste very similar to the control, which is a regular or full calorie cola drink.

Example  9

A cola beverage was prepared in the same manner as in Example 1, except that three mixtures of aspartame / acesulfame-K / sucralose were used. Sucralose is included in the finished cola drink in an amount of 45-55 ppm, such as 50 ppm, for example. The ratio of aspartame / acesulfame-K / sucralose is 1.8-2.8: 1.2-1.5: 1 with sucralose as 1. The beverages prepared according to this example were evaluated to provide a taste very similar to the control, which is a regular or full calorie cola drink.

Example  10

A cola beverage was prepared in the same manner as in Example 1, except that three mixtures of aspartame / acesulfame-K / cyclomate sodium were used. Acesulfame-K is included in the finished cola drink in an amount of 40-70 ppm, for example 55 ppm. The ratio of aspartame / acesulfame-K / cyclomate sodium is set to 3.5-4.5: 1: 6.0-8.0 with acesulfame-K as 1. The beverages prepared according to this example were evaluated to provide a taste very similar to the control, which is a regular or full calorie cola drink.

Example  11

A cola beverage was prepared in the same manner as in Example 1, except that three mixtures of acesulfame-K / sodium saccharin / sucralose were used. Sodium saccharin is included in the finished cola drink in an amount of 35-75 ppm, such as 40 ppm, for example. The ratio of acesulfame-K / sodium saccharin / sucralose is 1.0-1.25: 1: 1.5-2.5 with sodium saccharin as 1. The beverages prepared according to this example were evaluated to provide a taste very similar to the control, which is a regular or full calorie cola drink.

Example  12

A cola beverage was prepared in the same manner as in Example 1, except that three mixtures of acesulfame-K / sodium saccharin / cyclate sodium were used. Sodium saccharin is included in the finished cola drink in an amount of 45-60 ppm, such as, for example, 55 ppm. The ratio of acesulfame-K / sodium saccharin / cyclomate sodium is 1.5-2.5: 1: 6.0-8.0 using sodium saccharin as 1. The beverages prepared according to this example were evaluated to provide a taste very similar to the control, which is a regular or full calorie cola drink.

Example  13

A cola drink was prepared in the same manner as in Example 1, except that two mixtures of aspartame / acesulfame-K were used. Aspartame is included in an amount of about 300 ppm relative to finished cola beverages, while acesulfame-K is included in an amount of about 95 ppm. The beverages prepared according to this example were evaluated to provide a taste very similar to the control, which is a regular or full calorie cola drink.

Example  14

A cola beverage was prepared in the same manner as in Example 1, except that two mixtures of sodium saccharin / sodium cyclate were used. Sodium saccharin and sodium bicyclate are included in ratios of about 1:10 relative to finished cola beverages. The beverages prepared according to this example were evaluated to provide a taste very similar to the control, which is a regular or full calorie cola drink.

Example  15

A cola drink was prepared in the same manner as in Example 1, except that two mixtures of sucralose / acesulfame-K were used. Sucralose is included in an amount of about 160 ppm relative to finished cola beverages, while acesulfame-K is included in an amount of about 122 ppm. The beverages prepared according to this example were evaluated to provide a taste very similar to the control, which is a regular or full calorie cola drink.

Comparative Examples  1A-1C

The cola drink is produced in the same manner as in Example 1 except that erythritol 1A, D-tagatose 1B, and both erythritol and D-tagatose 1C are omitted, respectively. Drinks are evaluated by judges for cola flavor. The beverages prepared according to these comparative examples did not provide a taste very similar to the control, which is a regular or full calorie beverage, ie the beverages were evaluated to have a "diet flavor".

Comparative Examples  2A-2C

Cola beverages are prepared in the same manner as in Example 2, except that erythritol 2A, D-tagatose 2B, and both erythritol and D-tagatose 2C are omitted, respectively. Drinks are evaluated by judges for cola flavor. The beverages prepared according to these comparative examples did not provide a taste very similar to the control, which is a regular or full calorie beverage, ie the beverages were evaluated to have a "diet flavor".

Comparative Examples  3A-3C

Cola beverages are prepared in the same manner as in Example 3, except that erythritol 3A, D-tagatose 3B, and both erythritol and D-tagatose 3C are omitted, respectively. Drinks are evaluated by expert judges for cola flavor. The beverages prepared according to these comparative examples did not provide a taste very similar to the control, which is a regular or full calorie beverage, ie the beverages were evaluated to have a "diet flavor".

Example  16

To 1 gallon of sweet Diet Mountain Dew®, after addition of erythritol (2.5% by weight of the finished beverage) and D-tagatose (0.9% by weight of the finished beverage), Stir the solution until it is completely dissolved. Then add aspartame (400 ppm per finished beverage) and stir the solution until it is completely dissolved. The syrup prepared in this way is placed in 1 to 5 (1 part of syrup to 5 parts of carbonated water) in slush carbonated beverages (Cornelius, V3, Wisconsin). The FCB produced had a good carbon dioxide saturation, a soft and rich creamy taste and a good taste. In addition, the syrup was continuously flowed through the FCB machine to obtain a consistent high quality FCB.

Example  17

To 1 gallon of sweet Diet Mountain Dew®, after addition of erythritol (2.5% by weight of the finished beverage) and D-tagatose (0.9% by weight of the finished beverage), Stir the solution until it is completely dissolved. Then, acesulfame-K (60 ppm per drink) and sucralose (60 ppm per drink) are added and the solution is stirred until complete dissolution. The syrup thus prepared is placed in a slush carbonated beverage maker (Cornelius, V3, Wisconsin) as 1 to 5 (1 part syrup for 5 parts carbonated water). The FCB produced had a good carbon dioxide saturation, a soft and rich creamy taste and a good taste. In addition, the syrup was continuously flowed through the FCB machine to obtain a consistent high quality FCB.

Comparative example  4

To 1 gallon of sweet Diet Mountain Dew®, add erythritol (3.4% by weight of the finished beverage) and stir the solution until complete dissolution. Then add aspartame (400 ppm per finished beverage) and stir the solution until it is completely dissolved. The syrup thus prepared is placed in a slush carbonated beverage (Cornelius, V3, Wisconsin) as 1 to 5 (1 part of syrup to 5 parts of carbonated water). The FCB produced had excellent carbon dioxide saturation, taste and taste. However, by continuously flowing the syrup prepared as above, good quality FCB was not obtained consistently; After passing two or three times, the nozzle chamber freezes and / or other problems have resulted in preventing the FCB from being dispensed from the FCB machine.

Example  18

The slush carbonated beverage is produced in the same manner as in Example 17, except that the FCB further contains 2.0% by weight of fructose relative to the finished beverage. The beverages according to this example were evaluated to give a taste very similar to the control, which is FCB of regular or full calorie.

Other variations and modifications of the present invention will be apparent to those of ordinary skill in the art. The invention is not limited except as set forth in the claims below.

Combinations of one or more non-nutritive sweeteners, sugar alcohols and D-tagatose are included in a non-calorie or low-calorie beverage or food to taste substantially similar to a full calorie beverage or food. The combination is suitable for use in calorie free or low calorie slush beverages.

Claims (37)

A method of improving the taste of a diet beverage comprising the step of comprising (a) at least one non-nutritive sweetener, (b) erythritol, and (c) D-tagatose in the diet beverage. The method of claim 1, wherein the at least one non-nutritive sweetener is aspartame, acesulfame salts, saccharins, cyclamates, sucralose, Alitame, neotame, steviosides, glycyrrhizin, Lo Han Guo, neohesperidin dihydrochalcone, monatin, monelin (monellin), somatin (thaumatin) and brazzein (brazzein). The method of claim 1, wherein the at least one non-nutritive sweetener is a mixture of two, three, four or five of the non-nutritive sweeteners. 4. The method of claim 3, wherein the mixture of non-nutritive sweeteners comprises aspartame and acesulfame-K. 4. The method of claim 3, wherein the mixture of non-nutritive sweeteners comprises sodium saccharin and sodium cyclate. 4. The method of claim 3, wherein the mixture of non-nutritive sweeteners comprises acesulfame-K and sucralose. 4. The method of claim 3, wherein the mixture of non-nutritive sweeteners comprises aspartame, acesulfame-K and sodium saccharin. 4. The method of claim 3, wherein the mixture of non-nutritive sweeteners comprises sucralose, sodium saccharin and sodium cyclate. The method of claim 3, wherein the mixture of non-nutritive sweeteners comprises acesulfame-K, sodium cyclate and sucralose. 4. The method of claim 3, wherein the mixture of non-nutritive sweeteners comprises aspartame, acesulfame-K and sucralose. The method of claim 3 wherein the mixture of non-nutritive sweeteners comprises aspartame, acesulfame-K and sodium cyclate. 4. The method of claim 3, wherein the mixture of non-nutritive sweeteners comprises aspartame, sodium saccharin and sucralose. 4. The method of claim 3, wherein the mixture of non-nutritive sweeteners comprises aspartame, acesulfame-K, sodium saccharin and sodium cyclate. 4. The method of claim 3, wherein the mixture of non-nutritive sweeteners comprises aspartame, acesulfame-K, sodium saccharin and sucralose. 4. The method of claim 3, wherein the mixture of non-nutritive sweeteners comprises acesulfame-K, sodium saccharin, sodium cyclate and sucralose. 4. The method of claim 3, wherein the mixture of non-nutritive sweeteners comprises aspartame, acesulfame-K, sodium cyclate and sucralose. 4. The method of claim 3, wherein the mixture of non-nutritive sweeteners comprises aspartame, acesulfame-K, sodium saccharin, sodium cyclate and sucralose. A diet food comprising (a) at least one non-nutritive sweetener, (b) erythritol, and (c) D-tagatose. 19. The method of claim 18, wherein the at least one non-nutritive sweetener is aspartame, acesulfame salts, saccharins, cyclamates, sucralose, Alitame, neotame, steviosides, glycyrrhizin, Lo Han Guo, neohesperidin dihydrochalcone, monatin, monelin (monellin), somatin (thaumatin) and brazzein (brazzein). 19. The product of claim 18, wherein the at least one non-nutritive sweetener is a mixture of two, three, four or five of the non-nutritive sweeteners. 21. The product of claim 20, wherein the mixture of non-nutritive sweeteners comprises aspartame and acesulfame-K. 21. The product of claim 20, wherein the mixture of non-nutritive sweeteners comprises sodium saccharin and sodium bicyclate. 21. The product of claim 20, wherein the mixture of non-nutritive sweeteners comprises acesulfame-K and sucralose. 21. The product of claim 20, wherein the mixture of non-nutritive sweeteners comprises aspartame, acesulfame-K and sodium saccharin. 21. The product of claim 20, wherein the mixture of non-nutritive sweeteners comprises sucralose, sodium saccharin and sodium cyclate. 21. The product of claim 20, wherein the mixture of non-nutritive sweeteners comprises acesulfame-K, sodium cyclate and sucralose. 21. The product of claim 20, wherein the mixture of non-nutritive sweeteners comprises aspartame, acesulfame-K and sucralose. 21. The product of claim 20, wherein the mixture of non-nutritive sweeteners comprises aspartame, acesulfame-K and sodium cyclate. 21. The product of claim 20, wherein the mixture of non-nutritive sweeteners comprises aspartame, sodium saccharin and sucralose. 21. The product of claim 20, wherein the mixture of non-nutritive sweeteners comprises aspartame, acesulfame-K, sodium saccharin and sodium bicyclate. 21. The product of claim 20, wherein the mixture of non-nutritive sweeteners comprises aspartame, acesulfame-K, sodium saccharin and sucralose. 21. The product of claim 20, wherein the mixture of non-nutritive sweeteners comprises acesulfame-K, sodium saccharin, sodium cyclate sodium and sucralose. 21. The product of claim 20, wherein the mixture of non-nutritive sweeteners comprises aspartame, acesulfame-K, sodium cyclate and sucralose. 21. The product of claim 20, wherein the mixture of non-nutritive sweeteners comprises aspartame, acesulfame-K, sodium saccharin, sodium cyclate sodium and sucralose. 19. The method of claim 18, wherein the food is confections, daily products, gelatins, puddings, cake mixes, cereals or Diet food selected from cereal-based products and baked goods. A method of making a reduced calorie food comprising: (a) combining at least one non-nutritive sweetener, (b) erythritol, (c) D-tagatose, and (d) at least one nutrient sweetener. A reduced calorie food comprising (a) at least one non-nutritive sweetener, (b) erythritol, (c) D-tagatose and (d) at least one nutrient sweetener.