WO2010059428A1 - Use of novel carbohydrates and carbohydrate blends to provide a sports beverage with increased absorption - Google Patents

Use of novel carbohydrates and carbohydrate blends to provide a sports beverage with increased absorption Download PDF

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Publication number
WO2010059428A1
WO2010059428A1 PCT/US2009/063274 US2009063274W WO2010059428A1 WO 2010059428 A1 WO2010059428 A1 WO 2010059428A1 US 2009063274 W US2009063274 W US 2009063274W WO 2010059428 A1 WO2010059428 A1 WO 2010059428A1
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WO
WIPO (PCT)
Prior art keywords
weight
glucose
beverage
beverage composition
carbohydrate
Prior art date
Application number
PCT/US2009/063274
Other languages
English (en)
French (fr)
Inventor
Vincent Rinaldi
Jeff Zachwieja
Xiaocai Shi
Zeinab Ali
Original Assignee
Stokely-Van Camp, Inc.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Stokely-Van Camp, Inc. filed Critical Stokely-Van Camp, Inc.
Priority to EP09752600A priority Critical patent/EP2348893B1/en
Priority to MX2011004976A priority patent/MX2011004976A/es
Priority to BRPI0920974A priority patent/BRPI0920974B1/pt
Priority to CA2742965A priority patent/CA2742965C/en
Priority to MX2012009070A priority patent/MX342585B/es
Priority to PL09752600T priority patent/PL2348893T3/pl
Priority to RU2011125927/13A priority patent/RU2476126C1/ru
Priority to CN2009801464439A priority patent/CN102223813A/zh
Priority to ES09752600T priority patent/ES2393598T3/es
Publication of WO2010059428A1 publication Critical patent/WO2010059428A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • This invention relates to novel carbohydrates, carbohydrate blends and beverages comprising the carbohydrate blends.
  • this invention relates to rehydration beverages (e.g., sports drinks) having improved absorption of the beverage following consumption by a subject.
  • Rehydration beverages may be used in conjunction with physical activity, such as exercise, to replenish fluids and electrolytes lost during the activity as well as to provide additional energy.
  • rehydration beverages typically comprise at least water, carbohydrates and electrolytes and have a measured osmolality of 250-350 m ⁇ sm/kg.
  • the carbohydrates generally included in such beverages are high fructose corn syrup and sucrose.
  • Osmolality is the number of osmoles of solute per kilogram of solvent, where one osmole is provided by each mole of ion charge. Theoretically, if the osmolality of a beverage is below the osmolality of a subject's plasma, which is typically between about 280 m ⁇ sm/kg and about 300 m ⁇ sm/kg, the beverage may be absorbed by a subject's gastrointestinal system faster than if the osmolality is above that of the plasma.
  • one drawback to the use of a blend of high fructose corn syrup and sucrose in a rehydration/sports beverage is that the initial osmolality of the beverage is about 330 m ⁇ sm/kg, which is well above the usual plasma osmolality.
  • these carbohydrates undergo hydrolysis in solution over time, which increases the osmolality of the beverage and concomitantly decreases the rate of absorption of the beverage.
  • a carbohydrate blend which comprises from 35% by weight to 45% by weight fructose and from 55% by weight to 65% by weight glucose.
  • the carbohydrate blend may include a combination of carbohydrates, such as fructose, glucose, sucrose, leucrose, trehalose, glactose, isomaltulose, dextrose, maltodextrin, corn syrup solids and/or glucooligosaccharides.
  • An aqueous solution containing 6% by weight of the carbohydrate blend has a measured osmolality of 230- 300 m ⁇ sm/kg. Further, the measured osmolality of the 6% carbohydrate solution does not change by more than 5% during storage for up to six months.
  • a beverage composition comprising water and from 4% by weight to 10% by weight of a carbohydrate blend having from 35% by weight to 45% by weight fructose and from 55% by weight to 65% by weight glucose.
  • the beverage may be a rehydration beverage and further include electrolytes, edible acids, vitamins, functional ingredients, coloring agents, flavoring agents and combinations thereof.
  • at least some of the glucose is provided by glucooligosaccharides, which may have a structure containing up to six degrees of saccharide polymerization, while in other embodiments the structure contains up to ten degrees of saccharide polymerization.
  • glucose is provided by polysaccharides having a degree of polymerization of eleven degrees and greater.
  • a rehydration beverage is provided having a measured osmolality in the range of 230 m ⁇ sm/kg to 260 m ⁇ sm/kg.
  • FIG. 1 provides a graph of measured osmolality in exemplary beverage compositions during storage over time.
  • FIG. 2 provides a graph of measured osmolality in further exemplary beverage compositions during storage over time.
  • carbohydrate blends, beverages and other beverage products in accordance with this disclosure may have any of numerous different specific formulations or constitutions.
  • the formulation of a composition in accordance with this disclosure can vary to a certain extent, depending upon such factors as the product's intended market segment, its desired nutritional characteristics, flavor profile and the like. For example, it will generally be an option to add further ingredients to the formulation of a particular embodiment, including any of the formulations described below. Additional (i.e., more and/or other) sweeteners may be added, flavorings, vitamins, colorants, fruit products, tastants, masking agents and the like, and/or flavor enhancers typically can be added to any such formulations to vary the taste, mouthfeel, nutritional characteristics, etc. Based on the guidance provided herein, formulating such other products will be well within the ability of one skilled in the art of formulating food products; such products are also covered by the scope of this invention.
  • a carbohydrate blend is provided, which may be employed in numerous different comestible products, for example beverage compositions, meal replacement bars, confectioneries, or snack foods.
  • Carbohydrates are typically included in comestible products to provide energy to the muscles, improving endurance performance.
  • the carbohydrate blend may comprise from 35% by weight to 45% by weight fructose and from 55% by weight to 65% by weight glucose.
  • the carbohydrate blend may include fructose, glucose, sucrose, leucrose, trehalose, glactose, isomaltulose, dextrose, maltodextrin, corn syrup solids, glucooligosaccharides and combinations thereof.
  • the glucose is provided by glucooligosaccharides, which may have a structure containing up to six degrees of saccharide polymerization, while in other embodiments the structure contains up to ten degrees of saccharide polymerization.
  • the glucooligosaccharides are medium-chained oligosaccharides, in which over 90% by weight of the oligosaccharides contain between three and seven degrees of saccharide polymerization.
  • about 20- 30% of the glucose is provided by polysaccharides having a degree of polymerization of eleven degrees and greater.
  • Oligosaccharides and polysaccharides are typically more resistant to hydrolysis in solution than disaccharides. It has been discovered that unique linkages between the saccharides in glucooligosaccharides may provide stability against hydrolysis of the glucooligosaccharides.
  • the structure of the glucooligosaccharides included in the carbohydrate blend has an initial ⁇ -(l,4) glucose-to-glucose linkage followed by alternating ⁇ -(l,3) glucose-to-glucose linkages and ⁇ -(l,6) glucose-to-glucose linkages.
  • a suitable glucooligosaccharide is produced by Cargill, Inco ⁇ orated, Wyzata, MN, under the name Glucohydrate.
  • osmolality is defined as the number of osmoles of solute per kilogram of solvent, where one osmole is provided by each mole of ion charge.
  • Glucooligosaccharides have larger molecular weights than smaller carbohydrates, such as disaccharides or monosaccharides. Accordingly, a first solution of a carbohydrate blend comprising a particular weight percent of glucooligosaccharides would have a lower osmolality than a second carbohydrate solution that is identical except that it instead comprises that particular weight percent of disaccharides in place of the glucooligosaccharides. The reason for this is because fewer total moles of carbohydrate would be present in the first solution than in the second solution.
  • rehydration beverages comprising sucrose and high fructose corn syrup (HFCS) typically have an initial measured osmolality of about 330 m ⁇ sm/kg
  • an aqueous solution containing between about 4% by weight and about 10% by weight of the carbohydrate blend has a measured osmolality of about 230-300 m ⁇ sm/kg.
  • a rehydration beverage composition is provided having a measured osmolality in the range of 230 m ⁇ sm/kg to 260 m ⁇ sm/kg.
  • Beverage compositions may comprise one or more carbohydrate source(s).
  • the carbohydrates may include sources of monosaccharides, disaccharides and glucooligosaccharides, while in other embodiments the carbohydrates also include sources of polysaccharides, for example corn syrup solids.
  • a beverage composition is provided that comprises water and from 4% by weight to 10% by weight of a carbohydrate blend having from 35% by weight to 45% by weight fructose and from 55% by weight to 65% by weight glucose. At least some of the glucose is provided by glucooligosaccharides.
  • the beverage may be a rehydration beverage and further include electrolytes, edible acids, coloring agents, flavoring agents, vitamins, functional ingredients and combinations thereof.
  • certain embodiments of the present invention provide compositions, such as rehydration beverage compositions, in which the hydrolysis of the carbohydrate source is minimized. Because hydrolysis of carbohydrates results in an increase of the total number of moles of carbohydrate, the osmolality of compositions that are subjected to hydrolysis will exhibit an increase in measured osmolality over time. In contrast, the measured osmolality of compositions comprising 4% by weight to 10% by weight of a carbohydrate blend according to the present invention does not increase by more than 5% during storage for up to six months.
  • compositions according to embodiments of the invention generally provide rehydration beverages that have a measured osmolality below that of plasma, (e.g., approximately 300 m ⁇ sm/kg), and are quickly absorbed by the gastrointestinal system both immediately, and for up to at least six months, following manufacture.
  • the beverage composition may be pre-mixed with a liquid such as water.
  • the ready-to-drink beverage comprises about 80-99 weight percent (wt %) of liquid of the total weight of the beverage. Unless otherwise specified, all weight percentages are based on the total weight of a ready-to-drink beverage.
  • the beverage composition can be packaged as an edible composition or concentrate, such as a dry mix (e.g., powder) or a liquid concentrate for later reconstitution with one or more liquids to form a beverage.
  • the concentrated composition may be associated with instructions for preparing the beverage composition.
  • a beverage concentrate may be packaged as gels, capsules, or tablets which are consumed with liquid. When provided in these forms, the beverage composition may comprise instructions to mix or consume with an amount of liquid which is equal to about 80-99 wt % of the prepared beverage composition.
  • a rehydration/sports beverage in accordance with this disclosure typically comprises at least water, one or more carbohydrates, electrolytes, acidulant and flavoring.
  • Exemplary flavorings which may be suitable for at least certain formulations in accordance with this disclosure include citrus flavoring, spice flavorings and others.
  • Preservatives can be added if desired, depending upon the other ingredients, production technique, desired shelf life, etc. Additional and alternative suitable ingredients will be recognized by those skilled in the art given the benefit of this disclosure.
  • At least certain exemplary embodiments of the beverage concentrates contemplated are prepared with an initial volume of water to which the additional ingredients are added.
  • Full strength beverage compositions can be formed from the beverage concentrate by adding further volumes of water to the concentrate.
  • full strength beverages can be prepared from the concentrates by combining approximately 1 part concentrate with between approximately 3 to approximately 7 parts water.
  • the full strength beverage is prepared by combining 1 part concentrate with 5 parts water.
  • the additional water used to form the full strength beverages is carbonated water.
  • a full strength beverage is directly prepared without the formation of a concentrate and subsequent dilution.
  • Water is a basic ingredient in the beverages disclosed here, typically being the vehicle or primary liquid portion in which the remaining ingredients are dissolved, emulsified, suspended or dispersed.
  • Purified water can be used in the manufacture of certain embodiments of the beverages disclosed here, and water of a standard beverage quality can be employed in order not to adversely affect beverage taste, odor, or appearance.
  • the water typically will be clear, colorless, free from objectionable minerals, tastes and odors, free from organic matter, low in alkalinity and of acceptable microbiological quality based on industry and government standards applicable at the time of producing the beverage.
  • water is present at a level of from about 80% to about 99.9% by weight of the beverage.
  • the water used in beverages and concentrates disclosed here is "treated water,” which refers to water that has been treated to reduce the total dissolved solids of the water prior to optional supplementation, e.g., with calcium as disclosed in U.S. patent no. 7,052,725.
  • treated water refers to water that has been treated to reduce the total dissolved solids of the water prior to optional supplementation, e.g., with calcium as disclosed in U.S. patent no. 7,052,725.
  • Methods of producing treated water are known to those of ordinary skill in the art and include deionization, distillation, filtration and reverse osmosis ("r-o"), among others.
  • the terms “treated water,” “purified water,”, “demineralized water,” “distilled water,” and “r-o water” are understood to be generally synonymous in this discussion, referring to water from which substantially all mineral content has been removed, typically containing no more than about 500 ppm total dissolved solids, e.g. 250 ppm total dissolved solids.
  • the beverage composition includes an electrolyte source for providing sodium (Na).
  • Sodium may be provided by compounds of sodium, such as sodium chloride, sodium citrate, sodium carbonate, sodium bicarbonate, or combinations thereof.
  • the amount of sodium is about 0.03% by weight to about 0.06% by weight of the beverage. Other amounts may also be useful, depending on the application and other factors.
  • the sodium is provided by sodium chloride and sodium citrate. As shown in both exemplary formulations in Table 1, the sodium citrate is about 0.0659% by weight of the beverage composition and sodium chloride is about 0.0659% by weight of the beverage composition.
  • electrolyte sources to provide, for example, potassium (K), magnesium (Mg), calcium (Ca) and chloride (Cl) ions can also be included in the beverage composition in addition to or independently of sodium (Na).
  • the different types of electrolytes can be provided by their compounds or a combination of their compounds.
  • the compounds can include potassium acetate, potassium bicarbonate, potassium bromide, potassium chloride, potassium citrate, potassium-D- gluconate, mono- and dibasic potassium phosphate, calcium acetate, calcium chloride, calcium citrate, calcium-D-gluconate, calcium lactate, calcium laevulinate, dibasic calcium phosphate, magnesium chloride, magnesium carbonate and magnesium sulphate, or a combination thereof.
  • the potassium ions are provided by monopotassium phosphate or dipotassium phosphate.
  • monopotassium phosphate comprises around about 0.0439% by weight of the beverage composition.
  • the beverage may contain about 0.01% by weight to about 0.04% by weight of potassium, about 0.01% by weight to about 0.02% by weight of magnesium, about 0.001% by weight to about 0.003% by weight of calcium, about 0.02% by weight to about 0.03% by weight of chloride. Other amounts or combinations may also be useful.
  • Non-mineral nutritive compounds such as vitamins can be added to the beverage composition.
  • non-mineral nutritional supplement ingredients are known to those of ordinary skill in the art and include, for example, antioxidants and vitamins, including Vitamins A, D, E (tocopherol), C (ascorbic acid), Bi (thiamine), B 2 (riboflavin), B 6 , Bi 2 , and K, niacin, folic acid, biotin, and combinations thereof.
  • the optional non-mineral nutritional supplements are typically present in amounts generally accepted under good manufacturing practices. Exemplary amounts are between about 1% and about 100% RDV, where such RDV are established. In certain exemplary embodiments the non-mineral nutritional supplement ingredient(s) are present in an amount of from about 5% to about 20% RDV, where established.
  • Acid used in beverages disclosed here can serve any one or more of several functions, including, for example, providing antioxidant activity, lending tartness to the taste of the beverage, enhancing palatability, increasing thirst quenching effect, modifying sweetness and acting as a mild preservative by providing microbiological stability.
  • Any suitable edible acid may be used, for example citric acid, malic acid, tartaric acid, phosphoric acid, ascorbic acid, lactic acid, formic acid, fumaric acid, gluconic acid, succinic acid, maleic acid, sodium acid sulphate and/or adipic acid.
  • the acid can be used in solution form, for example, and in an amount sufficient to provide the desired pH of the beverage.
  • the one or more acids of the acidulant are used in amount, collectively, of from about 0.01% to about 1.0% by weight of the beverage, e.g., from about 0.05% to about 0.5% by weight of the beverage, such as 0.1% to 0.25% by weight of the beverage, depending upon the acidulant used, desired pH, other ingredients used, etc.
  • Preservatives may be used in at least certain embodiments of the beverages disclosed here. That is, at least certain exemplary embodiments contain an optional dissolved preservative system. Solutions with a pH below 4 and especially those below 3 typically are "microstable,” i.e., they resist growth of microorganisms, and so are suitable for longer term storage prior to consumption without the need for further preservatives. However, an additional preservative system can be used if desired. If a preservative system is used, it can be added to the beverage product at any suitable time during production, e.g., in some cases prior to the addition of the sweetener.
  • preservation system or “preservatives” include all suitable preservatives approved for use in food and beverage compositions, including, without limitation, such known chemical preservatives as benzoic acid, benzoates, e.g., sodium, calcium, and potassium benzoate, sorbates, e.g., sodium, calcium, and potassium sorbate, citrates, e.g., sodium citrate and potassium citrate, polyphosphates, e.g., sodium hexametaphosphate (SHMP), dimethyl dicarbonate, and mixtures thereof, and antioxidants such as ascorbic acid, EDTA, BHA, BHT, TBHQ, EMIQ, dehydroacetic acid, ethoxyquin, heptylparaben, and combinations thereof.
  • preservatives include all suitable preservatives approved for use in food and beverage compositions, including, without limitation, such known chemical preservatives as benzoic acid, benzoates, e.g., sodium, calcium, and potassium benzoate
  • Preservatives can be used in amounts not exceeding mandated maximum levels under applicable laws and regulations.
  • the level of preservative used typically is adjusted according to the planned final product pH, as well as an evaluation of the microbiological spoilage potential of the particular beverage formulation.
  • the maximum level employed typically is about 0.05% by weight of the beverage. It will be within the ability of those skilled in the art, given the benefit of this disclosure, to select a suitable preservative or combination of preservatives for beverages according to this disclosure.
  • benzoic acid or its salts (benzoates) may be employed as preservatives in the beverage products.
  • beverage preservation suitable for at least certain exemplary embodiments of the beverage products disclosed here include, e.g., aseptic packaging and/or heat treatment or thermal processing steps, such as hot filling and tunnel pasteurization. Such steps can be used to reduce yeast, mold and microbial growth in the beverage products.
  • aseptic packaging and/or heat treatment or thermal processing steps such as hot filling and tunnel pasteurization.
  • thermal processing steps can be used to reduce yeast, mold and microbial growth in the beverage products.
  • U.S. Patent No. 4,830,862 to Braun et al. discloses the use of pasteurization in the production of fruit juice beverages as well as the use of suitable preservatives in carbonated beverages.
  • U.S. Patent No. 4,925,686 to Kastin discloses a heat-pasteurized freezable fruit juice composition which contains sodium benzoate and potassium sorbate.
  • heat treatment includes hot fill methods typically using high temperatures for a short time, e.g., about 190° F for 10 seconds, tunnel pasteurization methods typically using lower temperatures for a longer time, e.g., about 160° F for 10-15 minutes, and retort methods typically using, e.g., about 250° F for 3-5 minutes at elevated pressure, i.e., at pressure above 1 atmosphere.
  • the beverage products disclosed here optionally contain a flavor composition, for example, natural and synthetic fruit flavors, botanical flavors, other flavors, and mixtures thereof.
  • the term "fruit flavor” refers generally to those flavors derived from the edible reproductive part of a seed plant.
  • berry also is used here to include aggregate fruits, i.e., not “true” berries, but that are commonly accepted as a berry.
  • fruit flavor synthetically prepared flavors made to simulate fruit flavors derived from natural sources. Examples of suitable fruit or berry sources include whole berries or portions thereof, berry juice, berry juice concentrates, berry purees and blends thereof, dried berry powders, dried berry juice powders, and the like.
  • Exemplary fruit flavors include the citrus flavors, e.g., orange, lemon, lime and grapefruit, and such flavors as apple, grape, cherry, and pineapple flavors and the like, and mixtures thereof.
  • the beverage concentrates and beverages comprise a fruit flavor component, e.g., a juice concentrate or juice.
  • the term "botanical flavor” refers to flavors derived from parts of a plant other than the fruit.
  • botanical flavors can include those flavors derived from essential oils and extracts of nuts, bark, roots and leaves.
  • synthetically prepared flavors made to simulate botanical flavors derived from natural sources. Examples of such flavors include cola flavors, tea flavors, and the like, and mixtures thereof.
  • the flavor component can further comprise a blend of various of the above-mentioned flavors.
  • the particular amount of the flavor component useful for imparting flavor characteristics to the beverages of the present invention will depend upon the flavor(s) selected, the flavor impression desired, and the form of the flavor component. Those skilled in the art, given the benefit of this disclosure, will be readily able to determine the amount of any particular flavor component(s) used to achieve the desired flavor impression.
  • flavorings suitable for use in at least certain exemplary embodiments of the beverage products disclosed here include, e.g., spice flavorings, such as cassia, clove, cinnamon, pepper, ginger, vanilla spice flavorings, cardamom, coriander, root beer, sassafras, ginseng, and others.
  • spice flavorings such as cassia, clove, cinnamon, pepper, ginger, vanilla spice flavorings, cardamom, coriander, root beer, sassafras, ginseng, and others.
  • Flavorings can be in the form of an extract, oleoresin, juice concentrate, bottler's base, or other forms known in the art.
  • such spice or other flavors complement that of a juice or juice combination.
  • the one or more flavorings can be used in the form of an emulsion.
  • a flavoring emulsion can be prepared by mixing some or all of the flavorings together, optionally together with other ingredients of the beverage, and an emulsifying agent.
  • the emulsifying agent may be added with or after the flavorings mixed together.
  • the emulsifying agent is water-soluble.
  • Exemplary suitable emulsifying agents include gum acacia, modified starch, carboxymethylcellulose, gum tragacanth, gum ghatti and other suitable gums. Additional suitable emulsifying agents will be apparent to those skilled in the art of beverage formulations, given the benefit of this disclosure.
  • the emulsifier in exemplary embodiments comprises greater than about 3% of the mixture of flavorings and emulsifier. In certain exemplary embodiments the emulsifier is from about 5% to about 30% of the mixture.
  • beverage concentrates and beverages disclosed here may contain additional ingredients, including, generally, any of those typically found in beverage formulations. These additional ingredients, for example, can typically be added to a stabilized beverage concentrate. Examples of such additional ingredients include, but are not limited to, caffeine, caramel and other coloring agents or dyes, antifoaming agents, gums, emulsif ⁇ ers, tea solids and cloud components.
  • a beverage composition was prepared using a carbohydrate blend according to the present invention.
  • the particular ingredients and the weight percent of each ingredient included in the rehydration beverage composition are listed below in Table 1.
  • the carbohydrate blend comprised 35.1% by weight fructose, 4.7% by weight leucrose and glucose, and 60.1% by weight of glucooligosaccharides having a degree of polymerization between two and nine.
  • the initial osmolality of the prepared rehydration beverage composition was measured to be 247 m ⁇ sm/kg.
  • the rehydration beverage composition prepared according to Example 1 was tested to determine stability of the composition to hydrolysis over time.
  • Rehydration beverage compositions were prepared as formulated and hot filled into 20 oz. polyethylene terephthalate (PET) bottles. Once the compositions had cooled to approximately 70° F, they were tested for initial osmolality.
  • Experimentation for stability against hydrolysis was performed by placing half of the bottles in an incubator set at 110° F and the other half of the bottles in an incubator set at 70° F, then measuring the osmolality of the samples over time.
  • control samples were tested, to measure the stability of the carbohydrate to hydrolysis in a rehydration beverage containing a typical carbohydrate source.
  • the control samples were prepared according to the formulation in Example 1, except for the carbohydrate component, which contained only high fructose corn syrup and sucrose.
  • Half of the control sample bottles were placed in the incubator set at 110° F and the other half were placed in the incubator set at 70° F, then the osmolality of the control samples was measured over time.
  • one bottle each of the samples and control samples was removed from each of the two incubators and analyzed for osmolality.
  • the osmolality was measured on an osmometer (Advanced Instruments Osmometer Model 3D3, Advanced Instruments Inc., Norwood, MA) to determine the osmolality value of each solution, in units of milliosmoles per kilogram (m ⁇ sm/kg).
  • osmometer Advanced Instruments Osmometer Model 3D3, Advanced Instruments Inc., Norwood, MA
  • the measured osmolality values of the experimental samples over 27 weeks of storage are shown in Fig. 1.
  • Standard conditions experienced by rehydration beverage products may include up to six months, or approximately twenty-seven weeks, of storage at a temperature of up to 70° F, following manufacture of the product. In instances when the product is stored in a location that is not temperature controlled, the ambient temperature around the rehydration beverage product may be as high as 110° F.
  • Fig. 1 show that the control samples experienced hydrolysis sufficient to increase the osmolality of the solution from an initial measured value of 332 m ⁇ sm/kg to a value of 391 m ⁇ sm/kg after 27 weeks of storage at 70° F, which was an increase of approximately 18%.
  • Storing the control samples at an elevated temperature resulted in a greater change in osmolality of the control samples during storage, rising to a measured value of 433 m ⁇ sm/kg after 27 weeks of storage at 110° F, which was an increase of approximately 30%.
  • the rehydration beverage composition samples comprising a carbohydrate blend according to the present invention exhibited very little hydrolysis during storage.
  • the results displayed in Fig. 1 show that the rehydration beverage composition samples had an initial measured osmolality of 247 m ⁇ sm/kg and rose only to a value of 249 m ⁇ sm/kg following 27 weeks of storage at 70° F, which was an increase of approximately 1%.
  • Storage at an elevated temperature resulted in a slightly greater increase in osmolality during storage by rising to a measured value of osmolality of 257 m ⁇ sm/kg, which was an increase of approximately 4%.
  • rehydration beverages comprising carbohydrate blends of the present invention are expected to substantially maintain their initial ability to be more quickly absorbed by the gastrointestinal system of a subject than beverages having higher osmolalities, even during storage at up to 110° F for at least about six months.
  • a beverage composition was prepared using a carbohydrate blend according to the present invention.
  • the particular ingredients and the weight percent of each ingredient included in the rehydration beverage composition are listed below in Table 2.
  • the carbohydrate blend contained crystalline fructose and Star-Dri ® 240 Corn Syrup Solids. Star-Dri ® products are commercially available from the A.E. Staley Manufacturing Company, Decatur, IL.
  • the carbohydrate blend comprised 35.0% by weight fructose, 3.6% by weight glucose, 41.8% by weight of glucooligosaccharides having a degree of polymerization between two and ten, and 19.6% by weight of polysaccharides having a degree of polymerization of eleven and greater.
  • the initial osmolality of the prepared rehydration beverage composition was measured to be 243 m ⁇ sm/kg.
  • a beverage composition was prepared using a carbohydrate blend according to the present invention.
  • the particular ingredients and the weight percent of each ingredient included in the rehydration beverage composition are listed below in Table 3.
  • the carbohydrate blend contained crystalline fructose and Star-Dri ® 200 Corn Syrup Solids.
  • the carbohydrate blend comprised 35.0% by weight fructose, 1.4% by weight glucose, 39.5% by weight of glucooligosaccharides having a degree of polymerization between two and ten, and 24.1% by weight of polysaccharides having a degree of polymerization of eleven and greater.
  • the initial osmolality of the prepared rehydration beverage composition was measured to be 243 m ⁇ sm/kg.
  • a beverage composition was prepared using a carbohydrate blend according to the present invention.
  • the particular ingredients and the weight percent of each ingredient included in the rehydration beverage composition are listed below in Table 2.
  • the carbohydrate blend contained crystalline fructose and Star-Dri ® 180 Corn Syrup Solids.
  • the carbohydrate blend comprised 35.0% by weight fructose, 1.0% by weight glucose, 35.0% by weight of glucooligosaccharides having a degree of polymerization between two and ten, and 29.0% by weight of polysaccharides having a degree of polymerization of eleven and greater.
  • the initial osmolality of the prepared rehydration beverage composition was measured to be 232 m ⁇ sm/kg. Table 4. Formulation for a rehydration beverage composition containing a carbohydrate blend according to Example 5.
  • Rehydration beverage compositions prepared according to Examples 3, 4 and 5 were tested to determine stability of the composition to hydrolysis over time.
  • Rehydration beverage compositions were prepared as formulated and hot filled into 20 oz. polyethylene terephthalate (PET) bottles. Once the compositions had cooled to approximately 70° F, they were tested for initial osmolality. Experimentation for stability against hydrolysis was performed on the bottles in an incubator set at 70° F, by measuring the osmolality of the samples over time.
  • PET polyethylene terephthalate

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
PCT/US2009/063274 2008-11-24 2009-11-04 Use of novel carbohydrates and carbohydrate blends to provide a sports beverage with increased absorption WO2010059428A1 (en)

Priority Applications (9)

Application Number Priority Date Filing Date Title
EP09752600A EP2348893B1 (en) 2008-11-24 2009-11-04 Use of novel carbohydrates and carbohydrate blends to provide a sports beverage with increased absorption
MX2011004976A MX2011004976A (es) 2008-11-24 2009-11-04 Uso de carbohidratos novedosos y mezclas de carbohidratos para proporcionar una bebida deportiva con absorcion incrementada.
BRPI0920974A BRPI0920974B1 (pt) 2008-11-24 2009-11-04 "mistura de carboidratos e composição de bebida com maior absorção"
CA2742965A CA2742965C (en) 2008-11-24 2009-11-04 Use of novel carbohydrates and carbohydrate blends to provide a sports beverage with increased absorption
MX2012009070A MX342585B (es) 2008-11-24 2009-11-04 Uso de carbohidratos novedosos y mezclas de carbohidratos para proporcionar una bebida deportiva con absorcion incrementada.
PL09752600T PL2348893T3 (pl) 2008-11-24 2009-11-04 Zastosowanie nowych węglowodanów i mieszanek węglowodanów do dostarczania dla sportowców napojów o zwiększonym wchłanianiu
RU2011125927/13A RU2476126C1 (ru) 2008-11-24 2009-11-04 Применение новых углеводов и углеводных смесей для получения спортивных напитков с повышенной абсорбцией
CN2009801464439A CN102223813A (zh) 2008-11-24 2009-11-04 新碳水化合物和碳水化合物混合物用于提供吸收提高的运动饮料的用途
ES09752600T ES2393598T3 (es) 2008-11-24 2009-11-04 Uso de nuevos carbohidratos y mezclas de carbohidratos para proporcionar una bebida deportiva con mayor absorción

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US12/276,976 US8435590B2 (en) 2008-11-24 2008-11-24 Use of novel carbohydrates and carbohydrate blends to provide a sports beverage with increased absorption
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CA2906984A1 (en) 2013-03-15 2014-09-18 Cargill, Incorporated Carbohydrate compositions
US10653168B2 (en) 2013-06-12 2020-05-19 Sweetwater Solutions, LLC Oral rehydration solution with improved taste
CN111770689A (zh) * 2018-02-28 2020-10-13 大塚制药株式会社 冷点用组合物
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US20100129497A1 (en) 2010-05-27
RU2011125927A (ru) 2012-12-27
CN102223813A (zh) 2011-10-19
US8435590B2 (en) 2013-05-07
PL2348893T3 (pl) 2013-02-28
BRPI0920974A2 (pt) 2015-08-18
EP2534965A3 (en) 2013-08-14
EP2348893A1 (en) 2011-08-03
EP2534965A2 (en) 2012-12-19
CA2742965C (en) 2014-07-22
AR074362A1 (es) 2011-01-12
AU2009238306A1 (en) 2010-06-10
EP2348893B1 (en) 2012-09-19
MX2011004976A (es) 2011-05-30
ES2393598T3 (es) 2012-12-26
RU2476126C1 (ru) 2013-02-27
CA2742965A1 (en) 2010-05-27
BRPI0920974B1 (pt) 2019-02-05
AU2009238306B2 (en) 2012-01-19
MX342585B (es) 2016-10-05

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