Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
  • A23L2/60—Sweeteners
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
  • A23L2/56—Flavouring or bittering agents
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
  • A23L2/68—Acidifying substances
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • 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 disclosure relates to beverages and beverage products sweetened with natural non-caloric sweeteners.
• it relates to flavored and juice beverages sweetened with Rebaudioside A (RebA).
• RebA Rebaudioside A
• RebA delivers sweetness in the middle to finish of the tasting profile, then lingers, whereas sucrose delivers sweetness upfront to finish, then stops. It has been proposed to mask the lingering, bitter taste of RebA by the addition of masking agents such as arabinocalactane (US 2002/0004092). Further typical examples of compounds that mask such off-notes can be found in United States published application No. 2010/227039. Nevertheless there still remains a need for further and better methods and products having a good flavor profile, enhanced sucrose-like sweetness profile (without using sucrose), and possessing fewer off-notes.
• fruit juice and beverages containing a substantive amount of fruit juice are acidic (pH from about 2 to A).
• acidic pH from about 2 to A.
• citric acid malic acid
• fumaric and/or tartaric acid are naturally occurring organic acids
• citrate buffers to smoothen the acidity.
• An essential aspect of the disclosure relates to the recognition that the presence of citrates, which are used as buffers to smoothen the acidity of flavored beverages, causes an enhancement of the lingering, bitter taste of RebA.
• a flavored beverage product comprising
• the organic acid may be selected from a broad range of organic acids, such as citric acid, malic acid, fumaric acid, tartaric acid, lactic acid, ascorbic acid, oxalic acid, malonic acid, uronic acid, quinic acid, succinic acid, levulinic acid, and mixtures thereof.
• organic acids such as citric acid, malic acid, fumaric acid, tartaric acid, lactic acid, ascorbic acid, oxalic acid, malonic acid, uronic acid, quinic acid, succinic acid, levulinic acid, and mixtures thereof.
• the organic acid is selected from organic acids, which are naturally occurring in fruits, such as citric acid, malic acid, fumaric acid, and tartaric acid, and mixtures thereof (e.g. fumaric acid combined with tartaric acid or malic acid).
• a flavored beverage essentially free of citrate comprising RebA, glucono delta lactone, and an acid selected from citric acid, malic acid, fumaric acid and tartaric acid, said beverage having a pH from about 2 to about 4.
• citric acid may also enhance the undesired off-notes of RebA.
• the acidity is partially or totally replaced by an acid selected from malic acid, fumaric acid, tartaric acid, and mixtures thereof, optionally admixed with citric acid.
• citric acid may be used at levels of 50 mol% (e.g. 25 mol%, 20 mol%, 15 mol%, 10 mol%) or less based on the total amount of acids.
• GDL Pure glucono delta lactone
• GDL is a white odorless crystalline powder which is soluble in water. It is a naturally-occurring food additive and is used in food industry as an acidifier, for example, for baking powder and as a curing agent for meat products. GDL may directly be admixed, as a solid, with the beverage.
• a concentrated aqueous solution may be prepared (stock-solution) which then may be admixed with the beverage. It may be used at levels of about 0.005 to 0.4 % by weight, e.g. about 0.01 to 0 2 % by weight, based on the final product (i.e. the product in its final concentration to be swallowed).
• a flavored beverage comprising an organic acid (a), glucono delta lactone (b) and Rebaudioside A (c) wherein the mole ration of acid (a) to glucono delta lactone (b) is from about 4 : 1 to 1 : 1 , for example, about 3:1 to 2: 1 , and the beverage is essentially free of citrate.
• the RebA can be obtained, for example, by extraction or the like from the stevia plant.
• Stevia e.g. Stecia rebaudiana Bertoni
• Stevia leaves contain a complex mixture of diterpene glycosides possessing a sweet taste.
• Rebaudiosides are components of Stevia that contribute to sweetness.
• RebA is obtained in purities of 90% and higher (e.g. purity between 95 - 99 % such as 97%).
• the beverage may comprise RebA in concentrations of about 30 ppm - about 750 ppm (e.g. from about 50 ppm up to 350 ppm).
• RebA is the only sweetener added to the flavored beverage.
• RebA may be combined with other sweetener and/or sweetness enhancers.
• suitable sweeteners and sweetness enhancers include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, and saccharine, and mixtures thereof; trilobatin, hesperetin dihydrochalcone glucoside, naringin dihydrochalcone, mogroside V, Luo Han Guo extract, rubusoside, rubus extract, glycyphyllin, isomogroside V, mogroside IV, siamenoside I,
• neomogroside mukurozioside lib, (+)-hernandulcin, 4 ⁇ -hydroxyhemandulcin, baiyunoside, phlomisoside I, bryodulcoside, bryoside bryonoside, abrusosides A-E, cyclocarioside A, cyclocaryoside I, albiziasaponins A-E, glycyrrhizin, araboglycyrrhizin, periandrins l-V, pterocaryosides A and B, osladin, polypodosides A and B,
• telosmoside A8-18 phyllodulcin, huangqioside E neoastilbin, monatin, 3-acetoxy-5,7- dihydroxy-4'-methoxyflavanone, 2R,3R-(+)-3-Acetoxy-5,7,4'-trihydroxyflavanone, (2R.3R)-dihydroquercetin 3-O-acetate, dihydroquercetin 3-O-acetate 4 -methyl ether, brazzein, curculin, mabinlin, monellin, neoculin, pentadin, thaumatin, and combinations thereof.
• sweetness enhancers as well as sweeteners. When used as sweetness enhancers they are normally used below their sweetness detection thresholds.
• flavored beverage it is meant any beverage to which flavor agent is added, for example, in form of a flavor composition created by a flavorist using methods known to the skilled person.
• a beverage to which a juice derived from a plant or parts thereof (for example from leafs, flowers and / or fruits) is added may also fall under the term
• flavored beverage Also included are beverages to which both, flavor compositions and juice are added.
• suitable flavor agents include natural flavors, artificial flavors, spices, seasonings, and the like.
• exemplary flavor agents include synthetic flavor oils and flavoring aromatics and/or oils, oleoresins, essences, and distillates, and a combination comprising at least one of the foregoing.
• Flavor oils include spearmint oil, cinnamon oil, oil of wintergreen (methyl salicylate), peppermint oil, Japanese mint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, oil of nutmeg, allspice, oil of sage, mace, oil of bitter almonds, and cassia oil; useful flavoring agents include artificial, natural and synthetic fruit flavors such as vanilla, and citrus oils including lemon, orange, lime, grapefruit, yuzu, sudachi, and fruit essences including apple, pear, peach, grape, raspberry, blackberry, gooseberry, blueberry, strawberry, cherry, plum, prune, raisin, cola, guarana, neroli, pineapple, apricot, banana, melon, apricot, cherry, tropical fruit, mango, mangosteen,
• Additional exemplary flavors imparted by a flavoring agent include a milk flavor, a butter flavor, a cheese flavor, a cream flavor, and a yogurt flavor; a vanilla flavor; tea or coffee flavors, such as a green tea flavor, an oolong tea flavor, a tea flavor, a cocoa flavor, a chocolate flavor, and a coffee flavor; mint flavors, such as a peppermint flavor, a spearmint flavor, and a Japanese mint flavor; spicy flavors, such as an asafetida flavor, an ajowan flavor, an anise flavor, an angelica flavor, a fennel flavor, an allspice flavor, a cinnamon flavor, a chamomile flavor, a mustard flavor, a cardamom flavor, a caraway flavor, a cumin flavor, a clove flavor, a pepper flavor, a coriander flavor, a sassafras flavor, a savory flavor, a Zanthoxyli Fructus flavor, a perilla flavor
• the beverage is flavored with a flavor agent selected from fruit flavor, fruit flavor compositions and fruit juice, or mixtures thereof.
• fruit flavor means any ingredient which possesses a fruity taste, i.e. a taste relating to, or resembling fruit.
• fruit is meant the edible product of a plant consisting of the seed and its envelope (especially when sweet, juicy, and / or pulpy) and other parts of plant, such as the stalks e.g. from rhubarb.
• fruit flavors are apple, apricot, banana, berry, blackcurrant, cherry, citrus, fig, gooseberry, grape, grapefruit, guava, lemon, mango, melon, orange, passionfruit, peach, pear, pineapple, rhubarb, raisin, raspberry, strawberry, and the like, or mixtures thereof.
• beverage means any drinkable liquid or semi-liquid, including for example: flavored water, soft drinks, fruit drinks, coffee-based drinks, tea-based drinks, juice-based drinks (includes fruit and vegetable), acidified dairy based beverages ⁇ including milk, whey and yoghurt based beverages), gel drinks, carbonated or non-carbonated drinks, alcoholic or non-alcoholic drinks, including sport drinks, energy drinks, isotonic drinks, drink sticks and syrups and liquid concentrates.
• a beverage product includes ready-to-drink products and liquid and dry concentrates (for examples powders or granulates) which are indented to be dissolved in water before consumption.
• glucono delta lactone may be dissolved in water before being admixed with the other ingredients, such as flavor, organic acids, preservatives, colors, and the like.
• the flavored beverage product is natural in that it contains only natural ingredients or ingredients derived from natural sources. in another embodiment, the flavored beverage product may contain artificial and / or synthetic ingredients.
• the disclosure is further described with reference to the following worked example, which describes a particular embodiment.
• Example 1 water flavored with cherry flavor
• sample 1-A The majority of panelist preferred sample 1-A. They describe sample 1-A compared to 1-B as less bitter, less lingering, less sour, sweetener and more flavorful.
• Example 2 water flavoured with grape flavour
• Grape flavour (Givaudan SA) 0.1 0.1
• sample 2-A The majority of panelist preferred sample 2-A. They describe sample 2-A compared to 2-B as less bitter, less acidic / sour and the flavor as richer, more complex.
• sample 3-A The comparison of sample 3-A with sample 3-B resulted in a preference for 3-B of the majority of panelists. Sample 3-B was described as less sour, less bitter and more flavorful.
• sample 3-B was described as less sour, less lingering, better sweet / sour balance.

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• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Non-Alcoholic Beverages (AREA)
• Seasonings (AREA)
• Tea And Coffee (AREA)

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• 2012
  • 2012-12-19 JP JP2014547950A patent/JP6184028B2/ja not_active Expired - Fee Related
  • 2012-12-19 ES ES12813817.9T patent/ES2559297T3/es active Active
  • 2012-12-19 SG SG11201402240XA patent/SG11201402240XA/en unknown
  • 2012-12-19 CN CN201280062778.4A patent/CN103997918B/zh not_active Expired - Fee Related
  • 2012-12-19 BR BR112014014139-8A patent/BR112014014139B1/pt not_active IP Right Cessation
  • 2012-12-19 EP EP12813817.9A patent/EP2793621B1/en not_active Not-in-force
  • 2012-12-19 MX MX2014005857A patent/MX349403B/es active IP Right Grant
  • 2012-12-19 WO PCT/EP2012/076077 patent/WO2013092657A1/en not_active Ceased
  • 2012-12-19 US US14/361,777 patent/US9259027B2/en not_active Expired - Fee Related

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