WO2013143822A1 - Adénosine utilisée en tant que renforçateur de goût sucré pour certains sucres - Google Patents

Adénosine utilisée en tant que renforçateur de goût sucré pour certains sucres Download PDF

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Publication number
WO2013143822A1
WO2013143822A1 PCT/EP2013/054594 EP2013054594W WO2013143822A1 WO 2013143822 A1 WO2013143822 A1 WO 2013143822A1 EP 2013054594 W EP2013054594 W EP 2013054594W WO 2013143822 A1 WO2013143822 A1 WO 2013143822A1
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Prior art keywords
acid
adenosine
composition according
orally consumable
range
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PCT/EP2013/054594
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English (en)
Inventor
Joachim Hans
Ingo Wöhrle
Thomas KÜPER
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Imax Discovery Gmbh
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Publication of WO2013143822A1 publication Critical patent/WO2013143822A1/fr

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    • 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
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks
    • 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
    • A23L2/38—Other non-alcoholic beverages
    • 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
    • A23L2/56—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 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
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/88—Taste or flavour enhancing agents

Definitions

  • the present invention primarily relates to the use of adenosine and/or the physiologically acceptable salts thereof for enhancing the sweet taste of mono- and disaccharides, in particular the sweet taste of sucrose, glucose and/or fructose.
  • the invention thus primarily relates to the use of adenosine as sweetness enhancer.
  • the invention also relates to certain orally consumable compositions, preferably for human beings, in particular beverages, containing certain amounts of adenosine and/or the physiologically acceptable salts thereof and to a process for enhancing the sweet taste of mono- and disaccharides, in particular the sweet taste sucrose, glucose and/or fructose.
  • Foodstuffs including beverages
  • a significant content of mono- and disaccharides primarily sucrose, glucose, fructose, and mixtures thereof
  • mono- and disaccharides primarily sucrose, glucose, fructose, and mixtures thereof
  • easily metabolisable carbohydrates allows the blood sugar level to increase markedly, which may lead to the formation of fatty deposits and can ultimately lead to health problems, such as excess weight, obesity, insulin resistance and secondary diseases.
  • sugars can also affect dental health as they are broken down by specific types of bacteria in the oral cavity into lactic acid for example and can attack the tooth enamel of adolescent or adult teeth (cavities).
  • High potency sweeteners are generally chemically uniform substances with a very low or no caloric value and simultaneously give a strong sweet taste impression.
  • glycyrrhetinic acid ammonium salt Some of the sweeteners are not particularly stable as regards heat (e.g. thaumatin, brazzein, monellin), are not stable in all applications (e.g. aspartame) and are sometimes very long-lasting in terms of their sweet effect (strong sweet aftertaste, e.g. saccharin).
  • a further possibility is to reduce the sugar content in foodstuffs by adding sensorily weak or imperceptible substances which enhance the sweetness of sugars.
  • EP 1 291 342 A1 describes such substances of natural origin (pyridinium betaines). However, they do not selectively affect the sweet taste, rather other tastes, such as savory or salt taste impression, are affected.
  • nucleotides i.e. mono-, di- or triphosphates of nucleosides
  • nucleosides like adenosine phosphates, inosine phosphates or guanosine phosphates enhance the taste of aspartame.
  • US 2005/0084506 A1 , US 2006/0045953 A1 and US 2009/01 1 1834 A1 each disclose numerous compounds as umami or sweet tastants or taste modifiers.
  • WO 2007/014879 A1 discloses hesperetin as sweetness enhancing agent.
  • WO 2007/107596 A1 suggests 4-hydroxydihydrochalcones for enhancing an impression of sweetness.
  • the primary object of the present invention thus was to find substances which (a) are suitable for enhancing the sweet taste of sweet tasting mono- and/or disaccharides, preferably without adversely affecting the remaining flavor profile, (b) are toxicologically safe, (c) are effective in low concentrations, and preferably (d) can be used in foodstuffs having a (preferably high) water content (in particular beverages) and/or (e) occur in edible raw materials or are present in raw materials already used for the preparation of edible compositions.
  • physiologically acceptable salts thereof for enhancing the sweet taste of a mono- or disaccharide, preferably of sucrose, glucose and/or fructose, in an orally consumable composition, in particular for human beings.
  • the mono- or disaccharides (which may be used in form and as part of natural sources comprising these sugars) preferably are sucrose (synonymous with saccharose), D- fructose, D-glucose, and mixtures thereof.
  • Adenosine is an endogenous purine nucleoside comprising a molecule of adenine attached to a ribose sugar molecule (ribofuranose) moiety via a ⁇ -Ng-glycosidic bond.
  • Adenosine modulates different physiological processes and is toxicologically safe when orally adminstered having an oral LD 50 value in of >20 g / kg (mice).
  • Adenosine (CAS Registry Number 58-61 -7) and adenosine hydrochloride (CAS Registry Number 58056-57-8) are well-known compounds that are commercially available from various suppliers.
  • Adenosine may for example be obtained from the ribonucleic acid isolated from animal bodies or from cells of microorganisms such as yeast cells. Further, US 3,730,836 teaches a fermentation process for producing adenosine using a Bacillus strain.
  • Adenosine is a vasodilator and anti-dysrhythmic used for several purposes in the medical field. Some patients experience transient metallic or bitter "taste" immediately after intravenous administration of adenosine. A diluted aqueous solution of adenosine has been described as having a slightly bitter and/or metallic taste.
  • Adenosine nucleotides such as adenosine monophosphate, have previously been described as taste modulators (for example US 4,826,824, US 6,540,978, GB 1 ,1 14,190).
  • compositions comprising adenosine are disclosed in the prior art.
  • WO 91/10726 discloses a medium for the maintenance or growth of cells comprising in a C0 2 -independent atmosphere, said medium comprising inter alia D-glucose and adenosine.
  • EP 1 378 224 A1 provides compositions comprising a purine base or a salt thereof as active ingredient for promoting sugar uptake in epidermal keratin ocytes.
  • EP 2 238 971 A1 discloses compositions for external use comprising a sugar and at least one purine substance, wherein adenosine monophosphates being the preferred purine substances.
  • cryoprotective solutions comprising adenosine for the preparation and ex vivo preservation of organs (US 2002/0068265 A1 , US 2001/0031459 A1 , WO 96/05727, US 2009/0305222 A1 , WO 2006/060309, US 5,405,742, US 5,552,267 and US 7,005,253 B2).
  • WO 2010/064054 provides a therapeutic composition comprising inter alia adenosine and stems cells or progenitor cells.
  • compositions disclosed in the prior art documents cited above cannot considered to be orally consumable compositions to the skilled person in the food or beverage art, in particular not compositions suitable for oral consumption by human beings. Said compositions are not palatable and not considered to be comestible, at least not without adverse or detrimental effects to the consumer.
  • US 2004/0248771 A1 teaches pharmaco-dietary preparations having a nutrition- supplementing and nutrition-enhancing effect which may comprise adenosine.
  • adenosine when used in the (preferred) amounts according to the present invention enhances the sweet taste of mono- and disaccharides, in particular the sweet taste of sucrose, glucose and/or fructose, without adding any unwanted notes to an appreciable extent to the sweet taste profile of said sugars, and does not adversely affect, impair or adulte the remaining flavor profile to an appreciable extent.
  • the desired sweetness enhancing and optionally further (sensorial) effects can be achieved in an orally consumable composition (suitable for consumption by human beings) according to the present invention.
  • the total amount of (i) adenosine and/or (ii) the physiologically acceptable salts thereof to be used according to the present invention for enhancing the sweet taste of one or more mono- or disaccharides, in an orally consumable composition, in particular in ready-to-consume foodstuffs (in particular beverages), is 0.125 % by weight (wt.%) or less, preferably 0.10 wt.% or less, more preferably in the range of from 5 to 1250 ppm, particularly in the range of from 10 to 1000 ppm, in each based on the total weight of an orally consumable composition, in particular of a ready-to-consume (ready-to-use, ready-to-eat, ready-to-drink) foodstuff (in particular beverage).
  • the terms "for oral consumption” or “food product” and the like refer in particular to compositions which are intended to be swallowed by a human being in an unchanged (i.e. by direct oral consumption, "ready-to-eat”, “ready-to- drink”) or processed state and then to be digested.
  • ready-to-use product refers to a product, the composition of which, in terms of the substances which determine the flavor, is (essentially) complete.
  • the term "ready- to-use” product includes carbonated and non-carbonated liquids and viscous or semisolid products. Examples of “ready-to-use” products include deep-frozen products which, prior to consumption, are be defrosted and heated before consumption.
  • the ready-to-use products may also be "ready-to-eat” or "ready-to-drink", like e.g. carbonated beverages, flavored milk, (water) ice, yoghurts, and the like, or may have to be diluted with water before oral consumption, which is for example the case for beverage syrups.
  • the present invention also relates to an orally consumable composition (suitable for consumption by a human being), comprising, in each case based on the total weight of the orally consumable composition, (a) (i) adenosine and (ii) the physiologically acceptable salts of adenosine in a total amount of from 10 to 1250 ppm, preferably in the range of from 30 to 900 ppm, more preferably in the range of from 40 to 600 ppm,
  • glucose, fructose and sucrose in a total amount in the range of from 1 .0 to 20.0 wt.%, preferably in the range of from 1 .0 to 15.0 wt.%, even more preferably in the range of from 1.5 to 12.0 wt.%, and particularly preferably in the range of from 2.0 to 9.9 wt.%,
  • water preferably non-deionized water, more preferably drinking water, particularly preferably tap water or mineral water, in a total amount of 30 wt.% or more, preferably of 50 wt.% or more, and one, two, three or more ingredients selected from group (d) and/or group (e)
  • food acids preferably selected from the group consisting of acetic acid, adipic acid, caffeotannic acid, citric acid, iso-citric acid, maleic acid, fumaric acid, galacturonic acid, glucuronic acid, glyceric acid, glycolic acid, lactic acid, malic acid, oxalic acid, pyruvic acid, quinic acid, succinic acid, tannic acid, tartaric acid, phosphoric acid, and the physiologically acceptable salts thereof, preferably the sodium and/or potassium salts thereof,
  • flavoring agents with 0 or 1 N-atom, wherein said flavoring agents preferably have a molecular weight in the range of 120 to 330 g/mol, more preferably a molecular weight in the range of 131 to 310 g/mol.
  • the total amount of adenosine of an orally consumable composition according to the present invention is in the range of from 10 to 1250 ppm, preferably in the range of from 20 to 990 ppm, more preferably in the range of from 30 to 500 ppm, even more preferably in the range of from 40 to 300 ppm, particularly preferably in the range of from 50 to 250 ppm, and most preferably in the range of from 60 to 180 ppm in each case based on the total weight of the orally consumable composition.
  • adenosine For purposes of quantification of the amounts of adenosine indicated herein it is emphasized that these amounts include the physiologically acceptable salts of adenosine optionally present in an orally consumable composition according to the present invention, said physiologically acceptable salts of adenosine however being calculated as "free" adenosine (of formula CioH 13 N 5 04), thus disregarding any protonation of adenosine and any counterion present in physiologically acceptable salts of adenosine.
  • the total amount of adenosine and its physiologically acceptable salts of an orally consumable composition according to the present invention, in particular of a ready-to-drink composition according to the present invention is in the range of from 50 to 200 ppm, more preferably in the range of from 60 to 200 ppm, even more preferably in the range of from 70 to 175 ppm, in each case based on the total weight of the orally consumable composition.
  • the total amount of glucose, fructose and sucrose of an orally consumable composition according to the present invention is in the range of from 1 .5 to 12.0 wt.%, more preferably in the range of from 2.0 to 9.9 wt.%, even more preferably in the range of from 2.5 to 9.5 wt.%, particularly preferably in the range of from 3.0 to 9.0 wt.%, and most preferably in the range of from 3.5 to 8.75 wt.%, in each case based on the total weight of the orally consumable composition.
  • Glucose, fructose and sucrose are commercially readily available from various sources and in various forms, and may be obtained from suitable plant sources, for example from sugar beet (Beta vulgaris ssp., sugar fractions, sugar syrup, molasses), from sugar cane ⁇ Saccharum officinarum ssp., e.g. molasses, sugar syrups), from sugar maple (Acer ssp.), from agave (agave thick juice), sorghum, certain palm trees, invert sugar syrup, high fructose corn syrup (HFCS, also called glucose-fructose syrup, e.g. made from wheat or corn starch), or fruit concentrates (e.g. from apples or pears, apple syrup, pear syrup).
  • sugar beet Beta vulgaris ssp., sugar fractions, sugar syrup, molasses
  • sugar cane ⁇ Saccharum officinarum ssp. e.g. molasses, sugar syrups
  • an orally consumable composition according to the present invention has a pH-value at 25°C of 6.8 or smaller, preferably of 6.5 or smaller, more preferably of 6.0 or smaller.
  • the pH-value of an orally consumable composition according to the present invention, in particular of a ready-to-drink composition according to the present invention, when measured at 25°C (and preferably at 1013 mbar) preferably is in the range of from 1 .5 to 6.5, preferably in the range of from 1 .8 to 6.0, more preferably in the range of from 2.0 to 5.5, even more preferably in the range of from 2.0 to 5.0, particularly preferably in the range of from 2.1 to 4.2, especially preferably in the range of from 2.2 to 4.0, and most preferably in the range of from 2.3 to 3.6.
  • the total amount of water of an orally consumable composition according to the present invention is 60 wt.% or more, preferably 70 wt.% or more, more preferably 75 wt.% or more, even more preferably 80 wt.% or more, in each case based on the total weight of the orally consumable composition.
  • a preferred orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, comprises
  • glucose, fructose and sucrose in a total amount in the range of from 2.0 to 9.9 wt.%, preferably in the range of from 2.5 to 9.5 wt.%, more preferably in the range of from 3.0 to 9.0 wt.%, and particularly preferably in the range of from 3.5 to 8.75 wt.%,
  • water preferably non-deionized water, particularly drinking water or mineral water, in a total amount of 70 wt.% or more, preferably of 80 wt.% or more,
  • flavoring agents with 0 or 1 N-atom
  • said flavoring agents preferably have a molecular weight in the range of 131 to 310 g/mol, preferably comprising linalool, limonene, citral, citronellal and/or citronellol, wherein preferably the pH-value at 25°C is in the range of from 2.0 to 5.5.
  • the total amount of water, preferably pf non-deionized water, particularly of drinking water or mineral water, of an orally consumable composition according to the present invention, in particular of a ready-to-drink composition according to the present invention is in the range of from 82 wt.% to 98 wt.%, more preferably in the range of from 83 wt.% to 96 wt.%, even more preferably in the range of from 84 wt.% to 95 wt.%, and most preferably in the range of from 85 wt.% to 94 wt.%, in each case based on the total weight of the orally consumable composition.
  • an orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, comprises one or more flavoring agents, preferably one, two, three, four, five, six, seven, eight or more flavoring agents, wherein said flavoring agents preferably have a molecular weight in the range of 120 to 330 g/mol, more preferably a molecular weight in the range of 131 to 310 g/mol, even more preferably a molecular weight in the range of 135 to 290 g/mol, and particularly preferably a molecular weight in the range of 135 to 260 g/mol.
  • flavoring agents have been found to be beneficial and able to further improve the (sensorial) quality of an orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention.
  • the slight bitter and/or metallic notes of adenosine which in rare cases were noticeable in certain compositions could be significantly reduced or fully suppressed (i.e. masked) by using one or more such flavoring agents, in particular one or more of the preferred or particularly preferred flavoring agents indicated hereinbefore or hereinafter.
  • the one or more flavoring agents preferably present in a flavoring mixture according to the present invention (as defined below) and in an orally consumable composition according to the present invention are selected from the group consisting of L-menthol, racemic menthol, menthone, isomenthone, peppermint oil, L-carvone, D- carvone, spearmint oil, 1 ,8-cineol (eucalyptol), eucalyptus oil, cinnamaldehyde (preferably trans-cinnamaldehyde), cinnamic alcohol, cinnamon bark oil, cinnamon leaf oil, methyl cinnamate, benzaldehyde, methyl salicylate, wintergreen oil, thyme oil, thymol, carvacrol, clove oil, camphene, p-cymene, alpha-terpinene, gamma-terpinene, alpha-terpineol, borneol, eugenol, anis
  • an orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, preferably comprises one, two, three or more flavoring agents having a molecular weight in the range of 135 to 190 g/mol, more preferably a molecular weight in the range of 135 to 180 g/mol, even more preferably a molecular weight in the range of 136 to 170 g/mol.
  • an orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, preferably comprises one, two, three or more fruity flavoring agents having a molecular weight in the range of 135 to 190 g/mol, more preferably a molecular weight in the range of 135 to 180 g/mol, said fruity flavoring agents preferably imparting a flavor note selected from the group consisting of lemon, lime, grapefruit, orange, sweet orange, bitter orange, bergamot, mandarin, apple, pear, prickly pear, peach, apricot, pineapple, prune, mango, melon, plum, kiwi, lychee, banana, cherry, sweet cherry, strawberry, raspberry, red currant, black currant, blackberry, blueberry, passion fruit, grape, pomegranate, acerola, coconut, vanilla and mixtures thereof.
  • fruity flavoring agents preferably imparting a flavor note selected from the group consisting of lemon, lime, grapefruit, orange,
  • a flavoring mixture according to the present invention (as defined below), an orally consumable composition according to the present invention, and in particular a ready-to-drink composition according to the present invention, comprises one or more flavoring agents, preferably one, two, three, four, five, six, seven, eight or more flavoring agents, preferably contributing or imparting a fresh and/or fruity sensory impression, preferably selected from the group consisting of L-menthol, L-carvone, D-carvone, trans-cinnamaldehyde, cinnamic alcohol, methyl cinnamate, benzaldehyde, camphene, p-cymene, alpha-terpinene, gamma-terpinene, alpha-terpineol, borneol, eugenol, anise oil, trans-anethole, anisole, p-methoxybenzaldehyde, D-limonene, L-limonene, linaloo
  • a flavoring mixture according to the present invention (as defined below), an orally consumable composition according to the present invention, and in particular a ready-to-drink composition according to the present invention, comprises one or more flavoring agents, preferably one, two, three, four, five or more flavoring agents, preferably selected from the group consisting of D-limonene, L-limonene, linalool, citral, geraniol, geranyl acetate, nerol, citronellol, citronellal, alpha-phellandrenegamma- undecalactone, gamma-nonalactone, delta-decalactone, 4-methyldeltalactone, tuberolactone, massoia lactone, sotolon, isoamyl acetate, n-butyl butyrate, isoamyl butyrate, ethyl 3-methyl-butyrate, ethyl n-hexanoate, allyl n
  • an orally consumable composition according to the present invention in particular of a ready-to-drink composition according to the present invention, comprises one or more food acids (i.e. acids suitable for oral consumption), preferably selected from the group consisting of acetic acid, adipic acid, caffeotannic acid, citric acid, iso- citric acid, maleic acid, fumaric acid, galacturonic acid, glucuronic acid, glyceric acid, glycolic acid, lactic acid, malic acid, oxalic acid, pyruvic acid, quinic acid, succinic acid, tannic acid, tartaric acid, phosphoric acid, and the physiologically acceptable salts thereof, preferably the sodium and/or potassium salts thereof.
  • Preferred physiologically acceptable salts of food acids are for example sodium acetate, monosodium phosphate, disodium phosphate, monopotassium phosphate, and/or dipotassium phosphate.
  • the one or more food acids are selected from the group consisting of citric acid, lactic acid, malic acid, succinic acid, maleic acid, fumaric acid, tartaric acid, adipic acid, phosphoric acid, and the physiologically acceptable salts thereof.
  • an orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, comprises one or more food acids selected from the group consisting of citric acid, tartaric acid, lactic acid, malic acid, maleic acid, fumaric acid, phosphoric acid, and the physiologically acceptable salts thereof.
  • a more preferred orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, comprises sucrose, and/or a mixture of glucose and fructose, wherein the amount of fructose is in the range of from 30 to 95 wt.%, preferably 40 to 92 wt.%, based on the total amount of glucose and fructose in the orally consumable composition.
  • a preferred orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, comprises one or more further constituents suitable for consumption selected from: one or more emulsifiers, and/or one or more antioxidants and optionally one or more substances for intensifying the antioxidative effect of said antioxidants, and/or one or more preservatives, and/or one or more vitamins and the physiologically acceptable salts or esters thereof, and/or one or more coloring agents, and/or one or more weighting agents, and/or one or more sugar alcohols, and/or one or more high potency sweeteners, preferably one or more naturally occurring high potency sweeteners, and/or one or more stabilizers and/or thickeners.
  • an orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, comprises one or more further constituents suitable for oral consumption, particularly one or more emulsifiers, preferably selected from the group consisting of lecithins (preferably naturally occurring lecithins, particularly lecithin from egg or soy), phospholipids (preferably phosphatidylcholines), monoacylglycerols, and diacylglycerols, and/or one or more antioxidants and optionally one or more substances for intensifying the antioxidative effect of said antioxidants, and/or one or more preservatives (preferably selected from the group consisting of benzoic acid, sodium benzoate, potassium benzoate, sorbic acid, sodium sorbate, sodium sorbate, butylated hydroxyanisole (BHA), and butylated hydroxytoluene (BHT)), preferably in a total amount of from 0.05 to 0.5 wt.%, more preferably of
  • E-number E102 amaranth
  • E-number E123 titanium dioxide
  • E-number E171 iron oxides and iron hydroxides
  • E-number E172 iron oxides and iron hydroxides
  • caramel color E-number E150, preferably E150d
  • FD&C yellow No. 6 E-number E1 10
  • allura red FD&C red No.40, E-number E129
  • FD&C green No. 3 fast green, E-number E143
  • FD&C blue No. 1 brilliant blue, E-number E133
  • bitter tasting substances selected from the group consisting of quinine, neohesperidin, hesperidin, naringin, quercitrin, phloridzin, phloretin-2-O'- xyloglucoside, caffeic acid, chlorogenic acid, neochlorogenic acid, cryptochlorogenic acid, limonoids (preferably limonin or nomilin from citrus fruits), lupolones from hops, humulones from hops, gallic and ellagic acid esters of carbohydrates (preferably pentagalloylglucose), catechins and epicatechins (preferably selected from the group consisting of galloylated catechins, galloylated epicatechins, gallocatechins or epigallocatechins, galloylated gallocatechins or galloylated epigallocatechins), theaflavins (in particular
  • stabilizers and/or thickeners which may be part of an orally consumable composition according to the present invention, in particular of a ready-to-drink composition according to the invention, are preferably selected from the group consisting of carbohydrate polymers (polysaccharides), cyclodextrins, starches, degraded starches (starch hydrolysates), chemically or physically modified starches (preferably starch sodium octenyl succinate, E1450), modified celluloses (preferably carboxymethyl cellulose), gum Arabic (gum acacia), gum ghatti, gum tragacanth, gum karaya, carrageenan, guar gum, carob gum (carob flour), alginates, pectin, inulin and xanthan gum.
  • carbohydrate polymers polysaccharides
  • cyclodextrins starches
  • degraded starches starch hydrolysates
  • chemically or physically modified starches preferably starch sodium octenyl succinate
  • an orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, comprises one or more thickeners
  • the total amount of thickeners preferably is in the range of from 0.0025 to 1 wt.%, more preferably in the range of from 0.01 to 0.4.%, even more preferably in the range of from 0.015 to 0.2.%, in each case based on the total weight of the composition.
  • An orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, may comprise one or more further sweetness enhancing agents, preferably one or or more further naturally occurring sweetness enhancers, for example those described in US 4,826,824, WO 2007/014879 A1 and/or WO 2007/107596 A1 .
  • An orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, preferably comprises 200 ppm or more hydrogen carbonate (HC0 3 " ), more preferably 250 ppm or more hydrogen carbonate, even more preferably 300 ppm or more hydrogen carbonate, and particularly preferably 400 ppm or more hydrogen carbonate, in each case based on the total weight of the orally consumable composition.
  • the total amount of carbon dioxide (C0 2 ) preferably is in the range of from 0.02 to 5.0 wt.%, more preferably in the range of from 0.05 to 3 wt.%, even more preferably in the range of from 0.1 to 2.5 wt.%, particularly preferably in the range of from 0.2 to 2.0 wt.%, most preferably in the range of from 0.25 to 1.5 wt.%, in each case based on the total weight of the orally consumable composition.
  • An orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, may additionally comprise lactose and/or maltose, and/or one or more sugar alcohols such as dulicitol, fucitol, maltitol, erythritol, isomaltitol (E 953), lactitol (E 966), maltitol, mannitol (E421 ), sorbitol (E420), xylitol (E967), and mixtures thereof.
  • lactose and/or maltose and/or one or more sugar alcohols such as dulicitol, fucitol, maltitol, erythritol, isomaltitol (E 953), lactitol (E 966), maltitol, mannitol (E421 ), sorbitol (E420), xylitol (E967), and mixtures
  • An orally consumable composition according to the present invention may additionally comprise one or more high potency sweeteners are preferably selected from the group consisting of sodium cyclamate, acesulfame K, neohesperidin dihydrochalcone, saccharin, saccharin sodium salt, aspartame, superaspartame, neotame, alitame, sucralose, magap, lugduname, carrelame, sucrononate, sucrooctate, miraculin, curculin, monellin, mabinlin, thaumatin, curculin, brazzein, pentadin, or extracts or fractions thereof obtained from natural sources containing said amino acids and/or proteins, neohesperidin dihydrochalcone, steviolgylcoside, stevioside, steviolbioside, rebaudiosides (preferably rebaudioside A, re
  • An orally consumable composition according to the present invention may preferably additionally comprise one or more high potency sweeteners, preferably selected from the group consisting of aspartame, neotame, superaspartame, advantame, saccharin, sucralose, cyclamate, acesulfam, tagatose, monellin, stevioside, rebaudioside A, rebaudioside C, rebaudioside D, rubusosid, phyllodulcin, hernandulcin, thaumatin, brazzein, miraculin, glycyrrhizin, glycyrrhetinic acid, the physiologically acceptable salts (preferably the sodium, potassium or calcium salts) of the these compounds.
  • high potency sweeteners preferably selected from the group consisting of aspartame, neotame, superaspartame, advantame, saccharin, sucralose, cycla
  • an orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, does not comprise caffeine in a concentration of 10 "5 M (corresponding to about 1.94 ppm, based on the total weight of the composition).
  • an orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, comprises caffeine, theobromine and/or theophylline
  • the total amount of caffeine, theobromine and theophylline preferably is in the range of from 10 to 300 ppm, more preferably in the range of from 25 to 200 ppm, even more preferably in the range of from 50 to 150 ppm, and most preferably in the range of from 70 to 120 ppm, in each case based on the total weight of the orally consumable composition.
  • a preferred orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, in each case based on the total weight of the composition, is free of antibiotics (in particular penicillins), and/or contains less than 1 wt.% of dextrans, and/or contains less than 3 wt.% of ethanol, preferably less than 2 wt.% of ethanol, more preferably less than 1 wt.% of ethanol, and/or is free of HEPES (2-[4-(2-hydroxyethyl)piperazin-1 -yl]ethanesulfonic acid) and its salts, and/or is free of and of lactobionic acid and its salts, and/or contains less than 0.01 ppm of chromium, less than 0.025 ppm of lead, less than 0.005 ppm of cadmium, less than 0.01 ppm of arsenic, less than 0.001 ppm of selenium, less than 0.005 pp
  • triglycerides preferably less than 3.5 wt.% fats and fatty oils, and/or contains less than 5.0 wt.% proteins, preferably less than 4.0 wt.% proteins, and/or contains a total amount of caffeine, theobromine and theophylline
  • an orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, is free of nitroglycerin (1 ,2,3-trinitroxypropane), prostaglandin E1 , penicillin, diltiazem and its salts, heparin, insulin and/or verapamil, in particular free of nitroglycerin, penicllin and diltiazem and its salts.
  • an orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, is free of nitroglycerin (1 ,2,3-trinitroxypropane), prostaglandins, penicillin antibiotics, diltiazem and its salts, heparin and verapamil.
  • penicillin antibiotics in particular refers to penicillin F (penicillin I), benzylpenicillin (penicillin G; penicillin II), penicillin X (p-hydroxybenzylpenicillin; penicillin III), procaine benzylpenicillin (procaine penicillin), benzathine benzylpenicillin (benzathine penicillin), phenoxymethylpenicillin (penicillin V), penicillin K (heptylpenicillin; penicillin IV).
  • an orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, is free of antibiotics.
  • an orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention comprises a total amount of less than 0.1 wt.% of polyethylene glycol with a molecular weight of about 35,000 daltons, preferably of less than 0.03 wt.% of polyethylene glycols with a molecular weight (MW) of 30,000 daltons or more, more preferably of less than 0.025 wt.% of polyethylene glycols with a molecular weight (MW) of 30,000 daltons or more.
  • MW molecular weight
  • MW molecular weight
  • an orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, is free of polyethylene glycols with a molecular weight (MW) of 10,000 daltons or more, and particularly preferably is free of polyethylene glycols.
  • dextran-40 molecular weight (MW): 40,000 daltons)
  • dextran-50 MW: 50,000 daltons
  • an orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention comprises a total amount of less than 5 wt.% of dextrans, preferably of less than 3 wt.% of dextrans, more preferably of less than 1 wt.% of dextrans.
  • an orally consumable composition according to the present invention in particular a ready-to- drink composition according to the present invention, is free of dextrans.
  • an orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention comprises a total amount of less than 1.5 wt.% of raffinose, preferably of less than 1 .0 wt.% of raffinose, more preferably of less than 0.5 wt.% of raffinose, particularly preferably of less than 0.25 wt.% of raffinose and most preferably is free of raffinose.
  • an orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, is free of HEPES (2-[4-(2-hydroxyethyl)piperazin-1 -yl]ethanesulfonic acid) and/or lactobionate (lactobionic acid, 4-0-3-galactopyranosyl-D-gluconic acid and its salts, in particular potassium lactobionate) and/or glutathiones (in particular free of glutathione, reduced glutathione and S-nitrosoglutathione) and/or dexamethasone and/or gluconates (gluconic acid 2,3,4,5,6-pentahydroxyhexanoic acid and its salts, in particular K gluconate and Mg gluconate).
  • HEPES lactobionate
  • lactobionate lactobionate
  • lactobionate lactobionate
  • glutathiones in particular free of glutathione,
  • an orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, is free of HEPES (2-[4-(2-hydroxyethyl)piperazin-1 -yl]ethanesulfonic acid) and lactobionate (lactobionic acid, 4-0-3-galactopyranosyl-D-gluconic acid and its salts).
  • HEPES 4-[4-(2-hydroxyethyl)piperazin-1 -yl]ethanesulfonic acid
  • lactobionate lactobionate
  • an orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, does not comprise an effective amount of adenine, adenine hydrochloride, guanosine, allopurinol, and/or tris(hydroxymethyl) aminomethane and tris(hydroxymethyl) aminomethane salts (particularly tris(hydroxymethyl) aminomethane maleate), and more preferably is free of adenine, adenine hydrochloride, guanosine, allopurinol, tris(hydroxymethyl) aminomethane and tris(hydroxymethyl) aminomethane salts.
  • an orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, does not comprise an effective amount of adenosine 3',5'-cyclic monophosphate, dibutyryl adenosine 3',5'-cyclic monophosphate and/or 8-bromo-adenosine 3',5'-cyclic monophosphate, and more preferably is free of adenosine 3',5'-cyclic monophosphate, dibutyryl adenosine 3',5'-cyclic monophosphate, and 8-bromo-adenosine 3',5'-cyclic monophosphate.
  • an orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, does not comprise a taste effective amount of adenosine monophosphate and its salts, more preferably is free of adenosine monophosphate and its salts, and even more preferably is free of adenosine phosphates and adenosine phosphate salts.
  • an orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, does not comprise a taste effective amount of a 50 : 50 (w/w) mixture of 5' disodium inosinate and/or 5' disodium guanylate, more preferably is free of 5' disodium inosinate and/or 5' disodium guanylate, and even more preferably is free of 5' disodium inosinate and 5' disodium guanylate.
  • an orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, does not comprise a taste effective amount of adenosine monophosphate and its salts, and more preferably is free of adenosine monophosphate and its salts.
  • an orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, does not comprise a smell and/or taste effective amount of toluene, acetoacetate and/or ethyl acetoacetate, and more preferably is free of toluene, acetoacetate and ethyl acetoacetate.
  • an orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, does not comprise a hydrolysate of amino acids and/or peptides having a relative molecular mass between 100 and 20,000 daltons obtained from proteins, and beta-alanine in an amount equal to or greater than 0.1 wt.% of the aminoacyl total of said hydrolysate of amino acids and/or peptides.
  • an orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, comprises less than 20 different amino acids, more preferably less than 15 different amino acids, particularly preferably less than 10 different amino acids.
  • an orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, is free of N- acetylcysteine and/or pentastarch.
  • an orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, is free of putrescine and its salts and/or free of orotic acid.
  • An orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, preferably comprises a total amount of less than 1 wt.% histidine and its salts, more preferably less than 0.5 wt.% histidine and its salts, and most preferably is free of histidine and its salts, in each case based on the total weight of the orally consumable composition.
  • a fermentation broth of Bacillus strains is not considered to be a comestible and thus not an orally consumable composition according to the present invention.
  • a fermentation broth of a microorganism is not considered to be a comestible and thus not an orally consumable composition according to the present invention.
  • An orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, preferably comprises a total amount of less than 0.05 ppm of lead (Pb-ions), more preferably less than 0.01 ppm of lead, particularly preferably less than 0.025 ppm of lead, and most preferably less than 0.005 ppm of lead, in each case based on the total weight of the orally consumable composition.
  • Pb-ions lead
  • Cd-ions cadmium
  • manganese Mn-ion
  • zinc Zn-ions
  • Cr-ions chromium
  • Ni-ions nickel
  • arsenic As-ions
  • selenium Se-ions
  • antimony Sb-ions
  • mercury Hg-ions
  • An orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, preferably comprises lead in a total amount of 0.025 ppm or less, cadmium in a total amount of 0.003 ppm or less, manganese in a total amount of 0.01 ppm or less, zinc in a total amount of 0.02 ppm or less, chromium in a total amount of 0.01 ppm or less, nickel in a total amount of 0.01 ppm or less, arsenic in a total amount of 0.01 ppm or less, selenium in a total amount of 0.001 ppm or less, antimony in a total amount of 0.005 ppm or less, and mercury in a total amount of 0.001 ppm or less, in each case based on the total weight of the orally consumable composition.
  • An orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, preferably comprises calcium (Ca 2+ ) in a total amount of 20 ppm or more, more preferably of 30 ppm ormore, and particularly preferably of 40 ppm or more, and/or magnesium (Mg 2+ ) in a total amount of 3 ppm or more, more preferably of 6 ppm or more, and particularly preferably of 12 ppm or more, and/or potassium (K + ) in a total amount of 0.5 ppm or more, more preferably of 1 ppm or more, and particularly preferably of 2 ppm or more, and/or sodium (Na + ) in a total amount of 4 ppm or more, more preferably of 15 ppm or more, and particularly preferably 20 ppm or more, in each case based on the total weight of the orally consumable composition.
  • An orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, preferably comprises a total amount of 30 ppm or more of calcium (Ca 2+ ), a total amount of 4 ppm or more of magnesium (Mg 2+ ), a total amount of 1 ppm or more of potassium (K + ), and a total amount of 5 ppm or more of sodium (Na + ), in each case based on the total weight of the orally consumable composition.
  • An orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, preferably comprises a total amount of less than 0.6 wt.% sodium chloride, more preferably less than 0.5 wt.% sodium chloride, and particularly preferably less than 0.3 wt.% sodium chloride, in each case based on the total weight of the orally consumable composition.
  • An orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, preferably comprises a total amount of less than 0.4 wt.% beta-glycerophosphate and its salts, more preferably less than 0.3 wt.% beta-glycerophosphate and its salts, and particularly preferably less than 0.15 wt.% beta-glycerophosphate and its salts, and most preferably is free of beta- glycerophosphate and its salts, in each case based on the total weight of the orally consumable composition.
  • An orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, preferably comprises in each case based on the total weight of the orally consumable composition, a total amount of less than 5 wt.% celluloses, more preferably less than 3 wt.% celluloses, and most preferably less than 2 wt.% celluloses, and/or a total amount of less than 20 wt.% starches, more preferably less than 10 wt.% starches, and most preferably less than 5 wt.% starches, and/or a total amount of less than 5 wt.% soy oil (soya oil), more preferably less than 3 wt.% soy oil, and most preferably less than 1 wt.% soy oil.
  • soy oil soy oil
  • an orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, does not comprise D-ribose and xylitol in the ratio by weight of 1 : 4.
  • an orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, does not comprise beta-alanine and taurine in the ratio by weight of 6 : 1.
  • an orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, is free of bromelain, trypsin, chymotrypsin, choline bitartrate, choline chloride, protein extract of pineapple stalk, and/or pancreatic protein extract.
  • an orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, is free of bromelain, trypsin, chymotrypsin, choline bitartrate, protein extract of pineapple stalk, and pancreatic protein extract.
  • an orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, comprises alcohols with 1 to 3 carbon atoms, in particular ethanol, 1 ,2-propylene glycol and glycerin, in a total amount of 30 wt.% or less, more preferably in a total amount of 20 wt.% or less, even more preferably in a total amount of 10 wt.% or less, particularly preferably in a total amount of 5 wt.% or less, especially preferably in a total amount of 3 wt.% or less and most preferably in a total amount of 1 wt.% or less, in each case based on the total weight of the orally consumable composition.
  • alcohols with 1 to 3 carbon atoms in particular ethanol, 1 ,2-propylene glycol and glycerin
  • an orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, is free of methanol and propanol.
  • an orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, is essentially free or free of adenosine producing yeast cells and/or essentially free or free of adenosine producing bacillus strain cells, preferably essentially free or free of microorganism cells.
  • An orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, preferably comprises a total amount of less than 0.5 wt.% trehalose, more preferably less than 0.2 wt.% trehalose, and most preferably is free of trehalose, in each case based on the total weight of the orally consumable composition.
  • An orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, preferably comprises a total amount of less than 4.5 wt.% fats and fatty oils (i.e. triglycerides), more preferably less than 3.5 wt.% fats and fatty oils, even more preferably less than 2.0 wt.% fats and fatty oils, particularly preferably less than 1.0 wt.% fats and fatty oils, and most preferably less than 0.5 wt.% fats and fatty oils, in each case based on the total weight of the orally consumable composition.
  • fatty oils i.e. triglycerides
  • An orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, preferably comprises a total amount of less than 5.0 wt.% proteins, more preferably less than 4.0 wt.% proteins, even more preferably less than 3.0 wt.% proteins, particularly preferably less than 1.0 wt.% proteins, and most preferably less than 0.5 wt.% proteins, in each case based on the total weight of the orally consumable composition.
  • Preferred orally consumable compositions according to the present invention are alcoholic or non-alcoholic beverages (preferably coffee-containing beverages, tea- containing beverages, cocoa-containing beverages, wine-containing drinks, beer- containing drinks, fruit-containing soft drinks, isotonic drinks, soft drinks, energy drinks, nectars, fruit and vegetable juices, instant beverage powders after dilution in water, beverage concentrates, beverage syrups, fountain syrups, smoothies), dairy products (preferably flavored milk, yoghurts, yoghurt drinks, kefir, buttermilk drinks, milk shakes, milk mix beverages), ice products (water ice, ice cream), fruit preparations (preferably sorbets, fruit sauces, fruit fillings, fruit ice creams), vegetable products (preferably soy milk products, ketchup, sauces), emulsions (preferably mayonnaise, remoulade, dressings, bakery flavor emulsions), jams, jellies, bakery fillings, pickle brine, frozen juice compositions, sour confections, fruit
  • a (preferably acidic) beverage of this invention may be prepared, for example, from a corresponding (preferably acidic) syrup composition based on a dilution or a throw of the (preferably acidic) syrup.
  • a common throw for a soft drink e.g. a cola-flavored carbonated soft drink is 1 +5 so that a preparer uses one part cola syrup and five parts water to prepare the (preferably acidic) beverage from the (preferably acidic) syrup.
  • the amount of (preferably acidic) syrup employed to prepare the (preferably acidic) beverage of this invention will of course vary depending on the concentration of the syrup and the desired end product. Such amount can be readily determined by those of ordinary skill in the art.
  • an orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, is clear.
  • nuclear in the context of the present invention refers to a composition of matter having a turbidity of less than 25 FNU (Formazin Nephelometric Units) as measured according to DIN EN ISO 7027 - Water quality - Determination of turbidity (ISO 7027:1999).
  • FNU Form Nephelometric Units
  • an orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, has a turbidity of less than 12 FNU, more preferably of less than 6 FNU, preferably measured with a Hach Turbidimeter 2100N IS.
  • Preferred orally consumable compositions according to the present invention are in particular clear (carbonated) beverages, preferably selected from the group consisting of lemonade, carbonated soft drinks, tea, ice-tea, beer-lemonade mixes, cola, beer- cola mixes, whey drink lemonade, tea, beer-lemonade mixtures, cola drinks, beer-cola mixes, and whey drinks, and the concentrates for producing said clear (carbonated) beverages, and non-beverage clear foods, preferably selected from the group consisting of water ice products, syrups, dessert mixes, sauces, and the concentrates for producing said non-beverage clear foods.
  • An orally consumable composition according to the present invention (as defined above) at 20°C and 1013 mbar preferably is pourable, and more preferably liquid.
  • the flavor of an orally consumable composition according to the present invention preferably is selected from the group consisting of berries, citrus fruits, pomaceous fruit, spices, herbs, mints, teas, coffeas, milk and/or milk products, and more particularly preferably selected from the group consisting of cola, lemon, lime, lemon-lime, grapefruit, orange, sweet orange, bitter orange, bergamot, mandarin, apple, pear, prickly pear, peach, apricot, pineapple, prune, mango, melon, plum, kiwi, lychee, banana, cherry, sweet cherry, strawberry, raspberry, red currant, black currant, blackberry, blueberry, passion fruit, grape, pomegranate, acerola, vanilla, cinnamon, anise, fennel, clove, cardamom, tamarind, nutmeg, allspice, black pepper, honey, licorice, ginger ale, ginger, root
  • an orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, comprises one or more amino carboxylic acids and/or one or more amino sulfonic acids, preferably gamma-amino butyric acid and/or taurine (2-aminoethanesulfonic acid).
  • An orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, may preferably comprise one or more fruit derived ingredients, in particular fruity flavors, fruit juices, fruit purees and fruit juice concentrates.
  • Fruit juices or fruit juice concentrates that can be used are preferably derived from citrus fruits such as orange, lemon, grapefruit and tangerine, and other fruits such as apple, pear, grape, apricot and pineapple. Furthermore, fruit juices and fruit juice concentrates may be derived form soft fruits like blackberry, gooseberry, currant, blueberry, elderberry, strawberry and raspberry.
  • an orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, is an emulsion.
  • Densities of the disperse phase which are preferred for an adequate stabilization and avoidance of ringing, preferably lie in the range of from 0.92 to 1 .06 g / ml, more preferably in the range of from 0.94 to 1.03 g / ml.
  • Ringing is the formation of a ring around the neck of a (beverage) container which is sought to be avoided.
  • an orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, comprises one or more weighting agents, these are preferably selected from the group consisting of sucrose acetate isobutyrate (SAIB, E 444), estergum (E 445), dammar gum, and brominated vegetable oils in an amount not exceeding the respective legally authorized concentrations.
  • weighting agents these are preferably selected from the group consisting of sucrose acetate isobutyrate (SAIB, E 444), estergum (E 445), dammar gum, and brominated vegetable oils in an amount not exceeding the respective legally authorized concentrations.
  • an orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, is a cloudy (turbid) emulsion, preferably comprising one or more clouding agents, such as titanium dioxide, palm oil, or terpene oils like limonene.
  • cloudy (turbid) emulsion preferably comprising one or more clouding agents, such as titanium dioxide, palm oil, or terpene oils like limonene.
  • an orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, is an emulsion, in particular beverage emulsion, these can for example be prepared as described in US 5,616,358, EP 2 025 250 or EP 1 151 677.
  • an orally consumable composition according to the present invention in particular a ready-to-drink composition according to the present invention, is a cloudy (turbid) emulsion
  • the D90 particle (droplet) size of the disperse phase is in the range of from 0.15 to 1 .0 ⁇ (microns), in some preferred embodiments in the range of from 0.35 to 0.5 ⁇ , in some other preferred embodiments in the range of from 0.6 to 0.75 ⁇ .
  • a beverage emulsion according to the present invention comprises a terpene oil, more preferably a terpene citrus oil.
  • Preferred terpene oils in the context of the present invention comprise or consist of orange, lemon and/or grapefruit oils and fractions thereof, preferably limonene (especially d-limonene) and/or orange oil terpenes.
  • the terpene citrus oil content in a beverage syrup is in the range of from 0.5 to 1 .5 wt.%, more preferably in the range of from 0.7 to 1 .3 wt.%, based on the total weight of the beverage syrup.
  • the terpene citrus oil content in a ready-to-drink beverage obtained from such a beverage syrup is in the range of from 0.05 to 0.5 wt.%, more preferably in the range of from 0.1 to 0.4 wt.%, based on the total weight of the ready-to-drink beverage.
  • the total amounts of constituents (a) and (b) are such that the impression of sweetness is at least 10% higher, preferably at least 15% higher, more preferably at least 20% higher, even more preferably at least 25% higher, and particularly preferably at least 30% higher, than in a comparison preparation with an otherwise identical composition, but free of adenosine and its physiologically acceptable salts.
  • the present invention further relates to a flavoring mixture employable (and particularly suitable) for producing an orally consumable composition according to the present invention (as defined above), comprising
  • (A) (i) adenosine and/or (ii) the physiologically acceptable salts of adenosine, in a total amount of 0.15 wt.% or more, preferably of 0.2 wt.% or more, more preferably in a total amount in the range of from 0.25 to 50 wt.%, particularly preferably in a total amount in the range of from 0.50 to 25 wt.%,
  • a preferred flavoring mixture according to the present invention comprises one, two, three, four, five, six, seven, eight or more flavoring agents of constituent (B) having a molecular weight in the range of 135 to 260 g/mol are selected from the group consisting of
  • L-menthol L-carvone, D-carvone, trans-cinnamaldehyde, cinnamic alcohol, methyl cinnamate, benzaldehyde, camphene, p-cymene, alpha-terpinene, gamma-terpinene, alpha-terpineol, borneol, eugenol, anise oil, trans-anethole, anisole, p- methoxybenzaldehyde, D-limonene, L-limonene, linalool, citral, geraniol, geranyl acetate, nerol, citronellol, citronellal, alpha-phellandrene, beta-phellandrene, alpha- pinene, beta-pinene, myrcene, vanillin, ethylvanillin, 2-hydroxy-4-methoxybenzaldehyde, 2,5-dimethyl
  • the present invention also relates to a method for enhancing the sweet taste impression caused a mono- or disaccharide, preferably of sucrose, glucose and/or fructose, including the following step of mixing
  • a flavoring mixture according to the present invention or an orally consumble composition according to the present invention as defined hereinbefore may additionally comprise one or more physiological cooling agents, preferably selected from the group consisting of menthol (preferably L-menthol, D-menthol, racemic menthol, isomenthol, neoisomenthol, neomenthol), isomenthone, menthone, menthone derivatives (preferably L-menthone glycerol ketal), p-menthane-3,8-diol, cubebol, isopulegol and its esters (preferably L-(-)-isopulegol, L-(-)-isopulegol acetate), menthyl ethers (preferably (L- menthoxy)-1 ,2-propanediol, (L-menthoxy)-2-methyl-1 ,2-propanediol, L-menthyl-methyl ether), menthyl esters (preferably menthyl formate, menthy
  • a group of 6 trained panelists evaluated the sensory properties of adenosine in water at a final concentration of 50 ppm and 100 ppm, respectively.
  • the solutions were evaluated by sipping the corresponding solution, holding it in the mouth for 10 seconds, and then spitting it out.
  • a group of 6 trained panelists evaluated the sensory properties of adenosine in a 0.4 wt.% solution of sucrose in water and a 3.5 wt.% solution of sucrose in water, respectively.
  • Adenosine was tested in each composition at a final concentration of 25 ppm, 50 ppm, 75 ppm and 100 ppm, respectively.
  • the solutions were evaluated by sipping the corresponding solution, holding it in the mouth for 10 seconds, and then spitting it out.
  • Flavor blood orange - prickly pear; sucrose content: 5.3 wt.%
  • Ads-Geo1 was added to "Ref-Geo" in an amount of 25 ppm ("Ads-Geo1 ") and in an amount of 75 ppm ("Ads-Geo2").
  • the same panellists were asked in a separate test to rate the sweetness level of each sample.
  • the sweetness of a composition containing one or more mono- or disaccharides and of samples containing the same amount of one or more mono- or disaccharides and in addition a certain concentration of the adenosine to be used according to the invention was determined by a group of panelists (classification / scale: 0 [not sweet] to 10 [extremely sweet]).
  • Evaluation was performed by calculating the enhancement (in %) of the impression of sweetness from the average values of the ratings for the composition containing the sweet-tasting mono- or disaccharides (a) and for the solution containing the sweet-tasting mono- or disaccharides and adenosine (b).
  • the panelists rated the strength / intensity of sweetness perceived.
  • the averaged values for the group of trained panelists showed that the sweetness enhancement at a concentration of 25 ppm adenosine ("Ads-Geo1 ”) was 10%, and at a concentration of 75 ppm adenosine (“Ads-Geo2”) was 33%.
  • Sucrose content about 4.3 wt.%
  • Adenosine was added to "Ref-Bio” in an amount of 60 ppm ("Ads-Bio").
  • the panelists judged the strength / intensity of sweetness perceived.
  • the averaged values for the group of trained panelists showed that the sweetness enhancement at a concentration of 60 ppm adenosine ("Ads-Bio") was 20%.
  • a group of 10 trained panelists was instructed to evaluate the taste of an apple spritzer ("Apfelschorle") produced by mixing clear apple juice and carbonated mineral water in a ratio of 1 : 1 (Ref-app).
  • Apfelschorle produced by mixing clear apple juice and carbonated mineral water in a ratio of 1 : 1 (Ref-app).
  • Adenosine was added to "Ref-apple” in an amount of 75 ppm ("Ads-app").
  • the panelists rated the strength / intensity of sweetness perceived.
  • the averaged values for the group of trained panelists showed that the sweetness enhancement at a concentration of 75 ppm adenosine ("Ads-app") was 25%.
  • Citric acid anhydrous 0.39 0.45
  • Citric acid anhydrous 0.25 0.235
  • Citric acid anhydrous 0.25 0.235
  • Part A The ingredients of Part A were blended at 37°. Then, the ingredients of Part B are added with stirring, following homogenization at 60°C and 3500 psi.
  • Citric acid anhydrous 0.20 0.22 0.18 Ascorbic acid - 0.10 0.12
  • the above tea beverages were each filled into 330 ml cans, pasteurized for 10 minutes and then stored at 4-6°C.
  • Example F1 Instant drink powder
  • Example F2 Instant drink powder, sugar-reduced
  • Example F3 Carbonated lemonade (soft drink)
  • vitamin C Ascorbic acid 0.24 0.42
  • compositions of examples F1 and F2 are ready-to-drink beverage compositions after dissolution in an appropriate amount in tap water or mineral water.

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  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Medicinal Preparation (AREA)

Abstract

La présente invention concerne principalement l'utilisation d'adénosine et/ou de ses sels physiologiquement acceptables afin de renforcer le goût sucré des mono- et disaccharides et, notamment, le goût sucré du saccharose, du glucose et/ou du fructose. L'invention concerne, donc, principalement l'utilisation d'adénosine en tant que renforçateur de goût sucré. L'invention concerne également certaines compositions consommables par voie orale, de préférence par l'être humain et, notamment, des boissons, contenant des quantités données d'adénosine et/ou de ses sels physiologiquement acceptables, ainsi qu'un procédé de renforcement du goût sucré des mono- et disaccharides et, notamment, du goût sucré du saccharose, du glucose et/ou du fructose.
PCT/EP2013/054594 2012-03-26 2013-03-07 Adénosine utilisée en tant que renforçateur de goût sucré pour certains sucres WO2013143822A1 (fr)

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Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104206942A (zh) * 2014-09-03 2014-12-17 陈薪宇 一种菠萝莓果酱及其制作方法
EP2923584A1 (fr) 2014-03-27 2015-09-30 International Flavors & Fragrances Inc. Naringérine et sels de celle-ci pour l'amélioration de l'édulcoration
WO2015163905A1 (fr) 2014-04-25 2015-10-29 General Mills, Inc. Produits alimentaires ayant un exhausteur de goût sucré
EP3238545A4 (fr) * 2014-12-22 2018-08-15 Suntory Holdings Limited Boisson contenant du jus de citron
EP3541204A4 (fr) * 2016-11-16 2020-08-12 International Flavors & Fragrances Inc. Nouvelles compositions de renforcement du goût
EP3689155A4 (fr) * 2017-09-25 2021-06-02 Suntory Holdings Limited Boisson incolore et transparente comprenant du potassium
EP3689153A4 (fr) * 2017-09-25 2021-06-02 Suntory Holdings Limited Boisson incolore et transparente comprenant du calcium
WO2022115812A1 (fr) 2020-11-25 2022-06-02 International Flavors & Fragrances Inc. Compositions de dérivés de mégastigmane et procédés de modulation du goût
WO2024011059A1 (fr) 2022-07-04 2024-01-11 International Flavors & Fragrances, Inc. Nouvelles compositions de glucopyranoside pour l'amélioration de la sucrosité
JP7545475B2 (ja) 2020-07-01 2024-09-04 サントリーホールディングス株式会社 ビールテイストアルコール飲料

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Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2923584A1 (fr) 2014-03-27 2015-09-30 International Flavors & Fragrances Inc. Naringérine et sels de celle-ci pour l'amélioration de l'édulcoration
WO2015163905A1 (fr) 2014-04-25 2015-10-29 General Mills, Inc. Produits alimentaires ayant un exhausteur de goût sucré
CN104206942A (zh) * 2014-09-03 2014-12-17 陈薪宇 一种菠萝莓果酱及其制作方法
EP3238545A4 (fr) * 2014-12-22 2018-08-15 Suntory Holdings Limited Boisson contenant du jus de citron
EP3541204A4 (fr) * 2016-11-16 2020-08-12 International Flavors & Fragrances Inc. Nouvelles compositions de renforcement du goût
EP3689155A4 (fr) * 2017-09-25 2021-06-02 Suntory Holdings Limited Boisson incolore et transparente comprenant du potassium
EP3689153A4 (fr) * 2017-09-25 2021-06-02 Suntory Holdings Limited Boisson incolore et transparente comprenant du calcium
JP7545475B2 (ja) 2020-07-01 2024-09-04 サントリーホールディングス株式会社 ビールテイストアルコール飲料
WO2022115812A1 (fr) 2020-11-25 2022-06-02 International Flavors & Fragrances Inc. Compositions de dérivés de mégastigmane et procédés de modulation du goût
WO2024011059A1 (fr) 2022-07-04 2024-01-11 International Flavors & Fragrances, Inc. Nouvelles compositions de glucopyranoside pour l'amélioration de la sucrosité

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