WO2023215811A1 - Boissons à base de jus au goût amélioré - Google Patents

Boissons à base de jus au goût amélioré Download PDF

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Publication number
WO2023215811A1
WO2023215811A1 PCT/US2023/066582 US2023066582W WO2023215811A1 WO 2023215811 A1 WO2023215811 A1 WO 2023215811A1 US 2023066582 W US2023066582 W US 2023066582W WO 2023215811 A1 WO2023215811 A1 WO 2023215811A1
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WIPO (PCT)
Prior art keywords
rebaudioside
ppm
juice
weight
beverage
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PCT/US2023/066582
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English (en)
Inventor
Indra Prakash
Juvenal Higiro
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The Coca-Cola Company
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Publication of WO2023215811A1 publication Critical patent/WO2023215811A1/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
    • A23L2/04—Extraction of juices
    • A23L2/06—Extraction of juices from citrus fruits
    • 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

Definitions

  • the present invention relates generally to reduced calorie juice beverages sweetened with certain high potency sweeteners and modified with certain organic salts of sodium and/or potassium.
  • One hundred percent juices are often desirable to consumers looking to consume natural ingredients such as fruits. These types of juices may include fruit juices, concentrates, purees, nectars, and other ingredients obtained from fruits.
  • NFC juices tend to be popular with consumers for numerous reasons, such as their fresh taste and nutritional profile.
  • These NFC juices must meet particular standards of identity criteria. Among these criteria are brix minimums and brix-to- acid ratio minimums.
  • brix minimums For example, the US Food and Drug Administration sets a standard for juices such as orange juice.
  • 21 CFR Section 146.140 states that finished pasteurized orange juice is to contain not less than 10.5 percent by weight of orange juice soluble solids, exclusive of the solids of any added sweetening ingredients.
  • This FDA regulation further states that the ratio of brix to grams of citric acid per 100 ml of juice is not less than a 10 to 1 ratio.
  • the juice industry recognizes these criteria for pasteurized orange juice or single strength orange juice as applying to NFC orange juice. This same concept of standard of identity criteria applies as well to other pasteurized single strength juices.
  • juice beverages typically contain from 10 grams of sugar to 40 grams of sugar per 250 ml serving. Although sugar is not typically added to 100% juices, it is naturally present in fruits and vegetables.
  • WO 2020/068581 describes reduced calorie juice beverages comprising a blend of juices, e.g., from 40 wt% to 85 wt% of a fruit juice base having 7.5 to 25 °Bx, a first liquid juice having a Brix from 2 to 7 °Bx, and a second liquid juice having a Brix from 1 to 6 °Bx.
  • the reference describes juice blends containing orange juice, lettuce juice and coconut water, where the lettuce juice and coconut synergistically form a juice blend having a desirable organoleptic profile that eliminates or attenuates undesirable attributes of the one or more lower-calorie juices.
  • Stevia-based and monk fruit-based Luo Han Guo natural high potency sweeteners are popular choices for beverage formulations generally.
  • these sweeteners are known to elicit off-tastes that are objectionable to consumers and taste different than sucrose, e.g., delayed sweetness onset, lingering sweet aftertaste, bitter taste, metallic taste, astringent taste, cooling taste, licorice-like taste, watery taste, and poor mouthfeel.
  • juice beverages specifically that contain stevia sweeteners e.g., rebaudioside A
  • principally orange juice, bitterness and mouthfeel are particularly problematic.
  • Reduced calorie orange juices comprising rebaudioside A are known (e.g., Simply® Light).
  • US 20210329948 describes that rebaudioside A has a distinctive aftertaste as well as astringent and metallic “odd tastes.”
  • US 20210329948 teaches using steviol glycosides other than rebaudioside A are preferable in reduced calorie juice beverages (e.g., rebaudioside M, rebaudioside D, rebaudioside N, rebaudioside O, and rebaudioside E) as well as (i) a natural sugars, (ii) less than 70 mg/100 mL of sodium and (iv) less than 70 mg/100 mL of potassium and/or less than 70 mg/100 mL of calcium.
  • reduced calorie juice beverages e.g., rebaudioside M, rebaudioside D, rebaudioside N, rebaudioside O, and rebaudioside E
  • U.S. Patent No. 10,874,121 describes “natural” reduced calorie juice beverages containing at least one fruit juice, water, rebaudioside A, and exogenously added homogenized pulp, where the exogenous homogenized pulp is said to enhance the mouthfeel of the beverage product by providing increased viscosity.
  • the present invention relates to reduced calorie juice beverages comprising certain high potency sweeteners and certain organic salts of potassium and/or sodium.
  • the organic salts of potassium or sodium act to modulate the sensory profile of the reduced calorie juice beverage to provide improved sensory properties over comparable beverages in the absence of said organic salts.
  • the present invention provides a reduced calorie juice beverage comprising: i. at least one juice; ii.
  • rebaudioside A rebaudioside M, rebaudioside AM, rebaudioside E, rebaudioside N, rebaudioside B, monk fruit juice or concentrate, monk fruit extract, siamenoside I, mogroside V, thaumatin (and variants thereof), brazzein (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, potassium acesulfame, aspartame, saccharin, cyclamate, and combinations thereof; and iii. at least one salt selected from the group consisting of sodium gluconate, sodium citrate, sodium lactate, potassium gluconate, potassium citrate, and potassium lactate.
  • Suitable juices include, but are not limited to, juices of citrus fruit (e.g., orange, grapefruit, lemon, lime, tangerine, tangelo), apricot, apple, kumquat, mango, pear, peach, pineapple, papaya, passion fruit, grape, strawberry, raspberry, cranberry, currant, bean, blueberry, blackberry, acai, lychee, kiwi, pomegranate, watermelon, rhubarb, aronia, tomato, celery, cucurbits, onion, watercress, cucumber, carrot, parsley, beet, asparagus, potato, turnip, rutabaga, and combinations thereof.
  • citrus fruit e.g., orange, grapefruit, lemon, lime, tangerine, tangelo
  • apricot apple, kumquat, mango, pear, peach, pineapple, papaya, passion fruit, grape, strawberry, raspberry, cranberry, currant, bean, blueberry, black
  • water is added to the juice beverage.
  • the high potency sweetener is present in a sweetening amount.
  • the at least one high potency sweetener comprises rebaudioside A.
  • the at least one high potency sweetener comprises a steviol glycoside mixture comprising at least about 95% rebaudioside A by weight on a dry basis.
  • the at least one high potency sweetener comprises a steviol glycoside mixture comprising at least about 50% rebaudioside A by weight on a dry basis.
  • the at least one high potency sweetener comprises a steviol glycoside mixture comprising at least about 50% rebaudioside A by weight on a dry basis and at least about 30% rebaudioside B by weight on a dry basis.
  • the at least one high potency sweetener comprises two steviol glycoside mixtures: a first steviol glycoside mixture comprising at least 95% rebaudioside A by weight on a dry basis and a second steviol glycoside mixture comprising at least about 50% rebaudioside A by weight on a dry basis and at least about 30% rebaudioside B by weight on a dry basis.
  • the juice beverages disclosed herein contain a single sodium salt selected from the group consisting of sodium gluconate, sodium citrate and sodium lactate. In other embodiments, the juice beverages disclosed herein contain a single potassium salt selected from the group consisting of potassium gluconate, potassium citrate, and potassium lactate.
  • the reduced calorie juice beverages can further comprise pulp, at least one natural flavor, and/or at least one organic acid.
  • the Brix of the reduced calorie beverages is from about 2 °Bx to about 7 °Bx.
  • juice refers to a beverage suitable for human consumption containing a liquid extracted from a fruit, vegetable, or plant.
  • juices include, without limitation, fruit juice, vegetable juice, plant juice, plant water, and plant sap.
  • juices also include juices that are reconstituted from-concentrate (FC) juices, not-from- concentrate (NFC) juices, purees, nectars or combinations thereof.
  • Exemplary “juice beverages” include “fruit beverages,” “fruit juices,” “fruit mixed juices”, “fruit grains-containing fruit juices”, “fruit/vegetable mixed juices”, and “fruit juice-containing beverages” defined in the “Ordinance for Enforcement of the Fair Competition Code for Labeling of Fruit Beverages and the like” enforced in 2016.
  • Reduced calorie refers to a beverage comprising a mixture of caloric sweeteners (e.g., sucrose) and one or more non-sucrose sweeteners. Reduced-calorie beverages include mid-calorie beverages and low-calorie beverages.
  • Mid-calorie beverage refers to a beverage that has from 41 to 60 calories per 8 oz. serving.
  • Low-calorie beverage refers to a beverage that has from 6 to 40 calories per 8 oz. serving.
  • Natural high potency sweetener or “NHPS” as used herein, refers to any sweetener found naturally in nature and characteristically has a sweetness potency greater than sucrose, fructose, or glucose, yet has less calories.
  • the natural high potency sweetener can be provided as a pure compound or, alternatively, as part of an extract.
  • No salty taste refers to an inability to detect salty flavor in a beverage. Methods of determining whether a beverage tastes salty are known in the art, e.g., J.
  • Citrirus pulp refers to the insoluble material found in the edible section of a citrus fruit. It includes juice sacs (whole and ruptured) and segment walls.
  • “Synthetic high potency sweetener,” as used herein, refers to any composition which is not found naturally in nature and characteristically has a sweetness potency greater than sucrose, fructose, or glucose, yet has less calories.
  • the present disclosure relates to juice beverages having reduced calorie content.
  • the juice beverages comprise at least one juice, at least one high potency sweetener, and at least one salt selected from the group consisting of sodium gluconate, sodium citrate, sodium lactate, potassium gluconate, potassium citrate, and potassium lactate.
  • the described sodium or potassium salts can be used to effectively improve the taste attributes of the at least one high potency sweetener and provide juice beverages with improved sensory properties compared to a corresponding juice beverage in the absence of the sodium or potassium salt.
  • Exemplary taste attribute modulations include decreasing or eliminating bitterness, decreasing or eliminating bitter linger, decreasing or eliminating sourness, decreasing or eliminating astringency, decreasing or eliminating saltiness, decreasing or eliminating metallic notes, improving mouthfeel, decreasing or eliminating sweetness linger, increasing sweetness onset and increasing sweetness intensity.
  • Multiple taste attributes can be modulated simultaneously, such that the salt-containing juice beverage, overall, has more sucrose-sweetened characteristics compared to a corresponding juice beverage without the salt(s).
  • the reduced calorie juice beverages of the present invention preferably contain from about 40 to about 80, from about 40 to about 60, or about 50 calories per 8 US fluid ounce (240 mL) serving.
  • the juice beverage comprises not-from-concentrate (NFC) or from-concentrate (FC) juices.
  • the juice beverage comprises citrus juice.
  • the juice beverage comprises a not-from-concentrate (NFC) orange juice.
  • fruit or vegetable juices include, but are not limited to, juices of citrus fruit (e.g., orange, grapefruit, lemon, lime, tangerine, tangelo), apricot, apple, kumquat, mango, pear, peach, pineapple, papaya, passion fruit, grape, strawberry, raspberry, cranberry, currant, bean, blueberry, blackberry, acai, lychee, kiwi, pomegranate, watermelon, rhubarb, aronia, tomato, celery, cucurbits, onion, watercress, cucumber, carrot, parsley, beet, asparagus, potato, turnip, rutabaga, and combinations thereof.
  • juices of citrus fruit e.g., orange, grapefruit, lemon, lime, tangerine, tangelo
  • apricot apple, kumquat, mango, pear, peach, pineapple, papaya, passion fruit, grape, strawberry, raspberry, cranberry, currant, bean,
  • the juice beverage comprises juice (e.g., citrus juice, orange juice) in an amount from about 10% to about 90% by weight of the beverage, e.g., from about 10% to about 80%, from about 10% to about 70%, from about 10% to about 60%, from about 10% to about 50%, from about 10% to about 40%, from about 10% to about
  • juice e.g., citrus juice, orange juice
  • the juice beverage comprises juice (e.g., citrus juice, orange juice) in an amount from about 10% to about 90% by weight of the beverage, e.g., from about 10% to about 80%, from about 10% to about 70%, from about 10% to about 60%, from about 10% to about 50%, from about 10% to about 40%, from about 10% to about
  • the beverage comprises from about 40 wt% to about 60 wt% juice.
  • Full strength juice beverages can be formed from a beverage concentrate by adding further volumes of water to the concentrate.
  • a full-strength beverage is directly prepared without the formation of a concentrate and subsequent dilution.
  • water can be added. Purified or filtered water can be used to prepare 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 is “treated water,” which refers to water that has been treated to reduce the total dissolved solids of the water prior to optional supplementation. 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.
  • treated water is generally synonymous, 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.
  • water is added at a level of from about 0% to about 90% by weight of the juice beverage, e.g., 10% to about 90% by weight of the beverage, e.g., from about 10% to about 80%, from about 10% to about 70%, from about 10% to about 60%, from about 10% to about 50%, from about 10% to about 40%, from about 10% to about 30%, from about 10% to about 20%, from about 20% to about 90%, from about 20% to about 80%, from about 20% to about 70%, from about 20% to about 60%, from about 20% to about 50%, from about 20% to about 40%, from about 20% to about 30%, from about 30% to about 90%, from about 30% to about 80%, from about 30% to about 70%, from about 30% to about 60%, from about 30% to about 50%, from about 30% to about 40%, from about 40% to about 90%, from about 40% to about 80%, from about 40% to about 70%, from about 40% to about 60%, from about 40% to about 50%, from about 50% to about 80%, from about 50% to about 70%, from about 50% to about 80%, from about 50% to about 70%, from
  • the high potency sweetener is present in a sweetening amount, i.e., in an amount above its sweetness recognition threshold such that it is perceptibly sweet.
  • the high potency sweetener can be any known high potency sweetener, including natural and synthetic high potency sweeteners.
  • Non-limiting examples of natural high potency sweeteners include stevia sweeteners and steviol glycoside sweeteners, such as rebaudioside M, rebaudioside D, rebaudioside A, rebaudioside AM, rebaudioside N, rebaudioside O, rebaudioside E, steviolmonoside, steviolbioside, rubusoside, dulcoside B, dulcoside A, rebaudioside B, rebaudioside G, stevioside, rebaudioside C, rebaudioside F, rebaudioside I, rebaudioside H, rebaudioside L, rebaudioside K, rebaudioside J, rebaudioside M2, rebaudioside D2, rebaudioside S, rebaudioside T, rebaudioside II, rebaudioside V, rebaudioside W, rebaudioside Z1 , rebaudioside Z2, rebaudioside IX, en
  • the high potency sweetener is a steviol glycoside sweetener selected from the group consisting of rebaudioside A, rebaudioside M, rebaudioside AM, rebaudioside E, rebaudioside N, and rebaudioside B.
  • Steviol glycoside sweeteners can be provided in pure form or as part of a mixture.
  • the steviol glycoside mixture sweetener typically has a total steviol glycoside content of about 95% by weight or greater on a dry basis. The remaining 5% comprises other non-steviol glycoside compounds, e.g. by-products from extraction or purification processes.
  • the steviol glycoside blend sweetener has a total steviol glycoside content of about 96% or greater, about 97% or greater, about 98% or greater or about 99% or greater.
  • a steviol glycoside mixture comprises at least about 5% of a particular steviol glycoside by weight on a dry basis, such as, for example, at least about 10%, at least about 20%, at least about 30%, at least about 40%, at least about 50%, at least about 60%, at least about 70%, at least about 80%, at least about 90%, at least about 95% or at least about 97%.
  • the steviol glycoside mixture may comprise at least about 50% rebaudioside A by weight on a dry basis, such as, for example, from about 50% to about 99%, from about 50% to about 80%, from about 50% to about 70%, from about 50% to about 60%, from about 60% to about 99%, from about 60% to about 80%, from about 60% to about 70%, from about 70% to about 99%, from about 70% to about 80%, from about 80% to about 99%, or from about 90% to about 99%.
  • the steviol glycoside mixture may comprise at least about 95% rebaudioside A by weight on a dry basis, such as, for example, from about 95% to about 99%, from about 96% to about 99%, from about 97% to about 99%, or from about 98% to about 99%.
  • the steviol glycoside mixture may comprise at least about 50% rebaudioside M by weight on a dry basis, such as, for example, from about 50% to about 99%, from about 50% to about 80%, from about 50% to about 70%, from about 50% to about 60%, from about 60% to about 99%, from about 60% to about 80%, from about 60% to about 70%, from about 70% to about 99%, from about 70% to about 80%, from about 80% to about 99%, or from about 90% to about 99%.
  • the steviol glycoside mixture may comprise at least about 95% rebaudioside M by weight on a dry basis, such as, for example, from about 95% to about 99%, from about 96% to about 99%, from about 97% to about 99%, or from about 98% to about 99%.
  • the steviol glycoside mixture may comprise at least about 50% rebaudioside AM by weight on a dry basis, such as, for example, from about 50% to about 99%, from about 50% to about 80%, from about 50% to about 70%, from about 50% to about 60%, from about 60% to about 99%, from about 60% to about 80%, from about 60% to about 70%, from about 70% to about 99%, from about 70% to about 80%, from about 80% to about 99%, or from about 90% to about 99%.
  • the steviol glycoside mixture may comprise at least about 95% rebaudioside AM by weight on a dry basis, such as, for example, from about 95% to about 99%, from about 96% to about 99%, from about 97% to about 99%, or from about 98% to about 99%.
  • the steviol glycoside mixture may comprise at least about 50% rebaudioside E by weight on a dry basis, such as, for example, from about 50% to about 99%, from about 50% to about 80%, from about 50% to about 70%, from about 50% to about 60%, from about 60% to about 99%, from about 60% to about 80%, from about 60% to about 70%, from about 70% to about 99%, from about 70% to about 80%, from about 80% to about 99%, or from about 90% to about 99%.
  • the steviol glycoside mixture may comprise at least about 95% rebaudioside E by weight on a dry basis, such as, for example, from about 95% to about 99%, from about 96% to about 99%, from about 97% to about 99%, or from about 98% to about 99%.
  • the steviol glycoside mixture may comprise at least about 50% rebaudioside D by weight on a dry basis, such as, for example, from about 50% to about 99%, from about 50% to about 80%, from about 50% to about 70%, from about 50% to about 60%, from about 60% to about 99%, from about 60% to about 80%, from about 60% to about 70%, from about 70% to about 99%, from about 70% to about 80%, from about 80% to about 99%, or from about 90% to about 99%.
  • the steviol glycoside mixture may comprise at least about 95% rebaudioside D by weight on a dry basis, such as, for example, from about 95% to about 99%, from about 96% to about 99%, from about 97% to about 99%, or from about 98% to about 99%.
  • the steviol glycoside mixture may comprise at least about 50% rebaudioside E by weight on a dry basis, such as, for example, from about 50% to about 99%, from about 50% to about 80%, from about 50% to about 70%, from about 50% to about 60%, from about 60% to about 99%, from about 60% to about 80%, from about 60% to about 70%, from about 70% to about 99%, from about 70% to about 80%, from about 80% to about 99%, or from about 90% to about 99%.
  • the steviol glycoside mixture may comprise at least about 95% rebaudioside E by weight on a dry basis, such as, for example, from about 95% to about 99%, from about 96% to about 99%, from about 97% to about 99%, or from about 98% to about 99%.
  • the steviol glycoside mixture may comprise at least about 50% rebaudioside N by weight on a dry basis, such as, for example, from about 50% to about 99%, from about 50% to about 80%, from about 50% to about 70%, from about 50% to about 60%, from about 60% to about 99%, from about 60% to about 80%, from about 60% to about 70%, from about 70% to about 99%, from about 70% to about 80%, from about 80% to about 99%, or from about 90% to about 99%.
  • the steviol glycoside mixture may comprise at least about 95% rebaudioside N by weight on a dry basis, such as, for example, from about 95% to about 99%, from about 96% to about 99%, from about 97% to about 99%, or from about 98% to about 99%.
  • the steviol glycoside mixture may comprise at least about 50% rebaudioside B by weight on a dry bsis, such as, for example, from about 50% to about 99%, from about 50% to about 80%, from about 50% to about 70%, from about 50% to about 60%, from about 60% to about 99%, from about 60% to about 80%, from about 60% to about 70%, from about 70% to about 99%, from about 70% to about 80%, from about 80% to about 99%, or from about 90% to about 99%.
  • a dry bsis such as, for example, from about 50% to about 99%, from about 50% to about 80%, from about 50% to about 70%, from about 50% to about 60%, from about 60% to about 99%, from about 60% to about 80%, from about 60% to about 70%, from about 70% to about 99%, from about 70% to about 80%, from about 80% to about 99%, or from about 90% to about 99%.
  • the steviol glycoside mixture may comprise at least about 95% rebaudioside B by weight on a dry basis, such as, for example, from about 95% to about 99%, from about 96% to about 99%, from about 97% to about 99%, or from about 98% to about 99%.
  • the concentration of the steviol glycoside sweetener in the juice beverage can vary from about 25 ppm to about 600 ppm, such as, for example, from about 25 ppm to about 500 ppm, from about 25 ppm to about 400 ppm, from about 25 ppm to about 300 ppm, from about 25 ppm to about 200 ppm, from about 25 ppm to about 100 ppm, from about 100 ppm to about 600 ppm, from about 100 ppm to about 500 ppm, from about 100 ppm to about 400 ppm, from about 100 ppm to about 300 ppm, from about 100 ppm to about 200 ppm, from about 200 ppm to about 600 ppm, from about 200 ppm to about 500 ppm, from about 200 ppm to about 400 ppm, from about 200 ppm to about 300 ppm, from about 300 ppm to about 600 ppm, from about 300 ppm to about 500 ppm, from about 300 ppm to about 400
  • Exemplary natural high potency sweeteners also includes Luo Han Guo and the related mogroside compounds, such as monk fruit juice or concentrate, monk fruit extract, mogroside V, grosmogroside I, mogroside I A, mogroside IE, 11-oxomogroside I A, mogroside II, mogroside II A, mogroside II B, mogroside II E, 7-oxomogroside II E, mogroside III, Mogroside Hie, 11-oxomogroside HIE, 11- deoxymogroside HI, mogroside IV, Mogroside IVA, 11-oxomogroside IV, 11-oxomogroside IVA, mogroside V, isomogroside V, 11- deoxymogroside V, 7-oxomogroside V, 11-oxomogroside V, isomogroside V, mogroside VI, mogrol, 11-oxomogrol, siamenoside I, isomers of siamenoside I (e
  • 11-oxo-siamenoside I 11-oxo- isomers of siamenoside I, (3[3,9[3,l0a,11a,24R)-3-[(4-O-[3-D-glucospyranosyl-6-O-[3-D- glucopyranosyl]-25-hydroxyl-9-methyl-19-norlanost-5-en-24-yl-[2-O-[3-D-glucopyranosyl-6-O- P-D-glucopyranosyl]- p-D-glucopyranoside); (3(3, 9(3, 10a, 11a, 24R)-[(2-O- [3-D- glucopyranosyl-6-O- [3-D-glucopyranosyl- [3-D- glucopyranosyl)oxy]-25-hydroxy-9-methyl-19- norlanost-5-en-24-yl-[2-
  • the mogroside sweetener is siamenoside I or mogroside V.
  • Mogroside sweeteners can be provided in pure form or as part of a mixture.
  • a mogroside mixture comprises at least about 5% of a particular mogroside by weight on a dry basis, such as, for example, at least about 10%, at least about 20%, at least about 30%, at least about 40%, at least about 50%, at least about 60%, at least about 70%, at least about 80%, at least about 90%, at least about 95% or at least about 97%.
  • the mogroside mixture may comprise at least about 50% siamenoside I by weight on a dry basis, such as, for example, from about 50% to about 99%, from about 50% to about 80%, from about 50% to about 70%, from about 50% to about 60%, from about 60% to about 99%, from about 60% to about 80%, from about 60% to about 70%, from about 70% to about 99%, from about 70% to about 80% and from about 80% to about 99%.
  • the mogroside mixture may comprise at least about 25% mogroside V by weight on a dry basis, such as, for example, from about 25% to about 99%, from about 25% to about 80%, from about 25% to about 70%, from about 25% to about 60%, from about 25% to about 50%, from about 25% to about 40%, or from about 25% to about 30%.
  • the mogroside sweetener is monk fruit extract.
  • the monk fruit extract comprises about 45% or greater mogroside V by weight on a dry basis, such as, for example, about 50% or greater mogroside V, about 55% or greater mogroside V, about 60% or greater mogroside V, about 65% or greater mogroside V, about 70% or greater mogroside V, about 75% or greater mogroside V, about 80% or greater mogroside V, about 85% or greater mogroside V, about 90% or greater mogroside V or about 95% or greater mogroside V.
  • the mogroside sweetener is monk fruit juice or monk fruit juice concentrate.
  • the concentrate typically comprises at least 3.5 wt% mogroside V.
  • the concentration of the mogroside sweetener or mogroside mixture sweetener in the juice beverage can vary from about 25 ppm to about 600 ppm, such as, for example, from about 25 ppm to about 500 ppm, from about 25 ppm to about 400 ppm, from about 25 ppm to about 300 ppm, from about 25 ppm to about 200 ppm, from about 25 ppm to about 100 ppm, from about 100 ppm to about 600 ppm, from about 100 ppm to about 500 ppm, from about 100 ppm to about 400 ppm, from about 100 ppm to about 300 ppm, from about 100 ppm to about 200 ppm, from about 200 ppm to about 600 ppm, from about 200 ppm to about 500 ppm, from about 200 ppm to about 400 ppm, from about 200 ppm to about 300 ppm, from about 300 ppm to about 600 ppm, from about 300 ppm to about 500 ppm, from about 200
  • exemplary natural high potency sweeteners include Amai proteins, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin (and variants thereof, e.g., thaumatin I, thaumatin II) monellin (and variants thereof), miraculin, mabinlin, brazzein (and variants thereof), sweet truffle protein (and variants thereof), hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, baiyunoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, phlomisoside I, periandrin I, abrusoside A, and cyclocarioside I.
  • Amai proteins monatin and its salts (monatin SS,
  • Sweet truffle protein refers to the sweet proteins recently identified from fungal proteins, e.g., M. terfezoides gleba, also called “Myd polypeptides” according to US Patent Application No. 2021/0401013, incorporated herein by reference.
  • Non-limiting examples of synthetic high potency sweeteners include sucralose, potassium acesulfame, aspartame, alitame, saccharin, neohesperidin dihydrochalcone synthetic derivatives, cyclamate, neotame, dulcin, suosan, cyclamate, saccharin, advantame, and salts thereof.
  • the high potency sweetener is selected from the group consisting of rebaudioside A, rebaudioside M, rebaudioside AM, rebaudioside E, rebaudioside N, rebaudioside B, monk fruit juice or concentrate, monk fruit extract, siamenoside I, mogroside V, thaumatin (and variants thereof), brazzein (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, potassium acesulfame, aspartame, saccharin, cyclamate, and combinations thereof.
  • the at least one high potency sweetener comprises rebaudioside A. In other embodiments, the at least one high potency sweetener comprises a steviol glycoside mixture comprising at least about 95% rebaudioside A by weight on a dry basis. In yet other embodiments, the at least one high potency sweetener comprises a steviol glycoside mixture comprising at least about 50% rebaudioside A by weight on a dry basis. In still further other embodiments, the at least one high potency sweetener comprises a steviol glycoside mixture comprising at least about 50% rebaudioside A by weight on a dry basis and at least about 30% rebaudioside B by weight on a dry basis.
  • the at least one high potency sweetener comprises two steviol glycoside mixtures: the first steviol glycoside mixture comprising at least 95% rebaudioside A by weight on a dry basis and the second steviol glycoside mixture comprising at least about 50% rebaudioside A by weight on a dry basis and at least about 30% rebaudioside B by weight on a dry basis.
  • the juice beverage does not contain rebaudioside M or rebaudioside D. In certain other embodiments, the juice beverage does not contain rebaudioside M or rebaudioside D in an amount greater than about 1 % by weight, greater than about 5% by weight, greater than about 10% by weight, or greater than about 20% by weight. In still other embodiments, the juice beverage does not contain a steviol glycoside mixture containing rebaudioside M or rebaudioside D.
  • the juice beverage does not contain a steviol glycoside mixture containing rebaudioside M or rebaudioside D in an amount greater than about 1% by weight on a dry basis, greater than about 5% by weight on a dry basis, or greater than about 10% by weight on a dry basis.
  • the high potency sweetener is present in a sweetening amount, i.e., in an amount above the sweetness recognition threshold such that it is perceptibly sweet.
  • the concentration of the high potency sweetener can vary from about 1 ppm to about 600 ppm, from about 1 ppm to about 500 ppm, from about 1 ppm to about 400 ppm, about 1 ppm to about 300 ppm, from about 1 ppm to about 200 ppm, from about 1 ppm to about 100 ppm, from about 1 ppm to about 50 ppm, from about 1 ppm to about 25 ppm, from about 1 ppm to about 15 ppm or about 1 ppm to about 10 ppm.
  • the sweetness of the juice beverages herein is provided by (a) the natural carbohydrates present in the juice (e.g., sucrose, glucose and fructose) and (b) the at least one high potency sweetener. Therefore, in some embodiments, the juice beverages of the present invention do not contain added caloric sweeteners, e.g., sucrose or glucose.
  • the juice beverages of the present invention comprise at least one salt selected from the group consisting of sodium gluconate, sodium citrate, sodium lactate, potassium gluconate, potassium citrate, and potassium lactate.
  • the juice beverages of the present invention comprise at least one salt selected from sodium gluconate, sodium citrate, sodium lactate, potassium gluconate, potassium citrate, and potassium lactate.
  • the at least one salt is a sodium salt selected from the group consisting of sodium gluconate, sodium citrate, sodium lactate, and combinations thereof.
  • the at least one salt is a potassium salt selected from the group consisting of potassium gluconate, potassium citrate, potassium lactate, and combinations thereof. It has been found that, in some instances, salts containing the same cation (here, sodium or potassium) provide superior taste attribute modulation than mixtures of sodium and potassium-containing salts.
  • the concentration of the at least one salt in the juice beverage can be from about 250 ppm to about 500 ppm, such as, for example, from about 250 ppm to about 400 ppm, from about 250 ppm to about 300 ppm, from about 300 ppm to about 500 ppm, from about 300 ppm to about 400 ppm, or from about 400 ppm to about 500 ppm. It has been found that such concentrations of the at least one salt provide superior results compared to both lower and higher concentrations. For example, concentrations of 750-1 ,000 ppm provide undesirable flavor changes.
  • the described potassium and sodium salts provide superior taste attribute modulation compared to magnesium or calcium salts. Therefore, in some embodiments, the juice beverages disclosed herein do not contain magnesium or calcium salts. In other embodiments, the juice beverages disclosed herein do not contain magnesium or calcium salts of gluconate, citrate, or lactate.
  • the juice beverages disclosed herein contain a single sodium salt selected from the group consisting of sodium gluconate, sodium citrate, and sodium lactate.
  • the juice beverages disclosed herein contain a single potassium salt selected from the group consisting of potassium gluconate, potassium citrate, and potassium lactate.
  • the juice beverages do not contain potassium, sodium, calcium or magnesium salts of inorganic ions, e.g., chloride, fluoride, phosphate, monohydrogen phosphate, dihydrogen phosphate, sulfate, bisulfate, nitrate, carbonate, or bicarbonate.
  • inorganic ions e.g., chloride, fluoride, phosphate, monohydrogen phosphate, dihydrogen phosphate, sulfate, bisulfate, nitrate, carbonate, or bicarbonate.
  • the juice beverages can also contain pulp, typically comprising particles of the soft, fleshy part of the fruit or vegetable, which has been removed from the fruit or vegetable along with the juice during extraction.
  • citrus pulp may include fruit vesicles that contain juice, or fragments of fruit vesicles or membranes.
  • the citrus pulp may be produced from any citrus fruit. Non-limiting examples include orange, lime, lemon, grapefruit, tangerine, citrange, tangelo, pomelo, mandarin, citron, and kumquat pulp, and combinations thereof.
  • Suitable forms of citrus pulp include aseptic pulp, frozen pulp, washed pulp, dried pulp, and homogenized pulp.
  • Aseptic pulp may be prepared by passing a juice stream through primary finishers.
  • the back-pressure settings on the pulp finishers will generally be quite low so that the pulp obtained still has high juice content.
  • the resulting aseptic pulp is roughly 50% juice and 50% pulp solids and is pasteurized before packaging. Washed pulp is generally produced in the same manner as aseptic pulp.
  • the pulp typically undergoes additional finishing steps after pasteurization to remove additional juice and liquid, after which the pulp is packaged and frozen.
  • additional finishing steps after pasteurization to remove additional juice and liquid, after which the pulp is packaged and frozen.
  • about 60% of the total “solids from pulp” are removed as soluble orange solids, the remaining 40% comprising true “pulp solids (insolubles).
  • Homogenization of juice pulp will decrease the size of the pulp particles such that they are sufficiently small to provide a homogeneous mouthfeel and very slowly settle out of suspension.
  • the suspended pulp typically settles to the bottom of the beverage within about 24-32 hours
  • the juice beverages disclosed herein do not contain homogenized juice pulp.
  • the juice beverages of the present invention can also contain at least one natural flavor, e.g., fruit or herb flavors.
  • the flavor can be provided in any suitable form.
  • Exemplary fruit flavors include, but are not limited to, agai, apple, apricot, avocado, banana, blackberry, black currant, blueberry, breadfruit, cantaloupe, carambola, cherimoya, cherry, clementine, coconut, cranberry, custard-apple, date, dragonfruit, durian, elderberry, feijoa, fig, gooseberry, grapefruit, grape, guava, honeydew melon, jackfruit, java-plum, jujube fruit, kiwifruit, kumquat, lemon, lime, longan, loquat, lychee, mandarin, mango, mangosteen, mulberry, nectarine, orange, papaya, passion fruit, peach, pear, persimmon, pitaya (dragonfruit), pineapple, pitanga, plantain, plum, pomegranate, prickly pear, prune, pummelo, quince, raspberry, rhubarb,
  • Exemplary herb flavors include, but are not limited to chamomile, peppermint, hibiscus, lavender, marigold, chrysanthemum, ginger, turmeric, and combinations thereof.
  • the juice beverage e.g., orange juice
  • the juice beverages can also contain at least one organic acid, which serves one or more additional functions, including, for example, lending tartness to the taste of the beverage, enhancing palatability, increasing thirst quenching effect, and acting as a mild preservative.
  • organic acids include citric acid, malic acid, ascorbic acid, tartaric acid, lactic acid, adipic acid, fumaric acid, gluconic acid, succinic acid, and maleic acid.
  • the particular acid or acids chosen and the amount used will depend, in part, on the other ingredients, the desired shelf life, as well as effects on the beverage pH, titratable acidity, and taste.
  • the juice beverage contains at least one organic acid in an amount from about 0.1 % to about 1.0% by weight, e.g., about 0.2% to about 0.7% by weight, or about 0.3% to about 0.6% by weight.
  • the juice beverage contains citric acid in an amount from about 0.1 % to about 1 .0% by weight.
  • a non-limiting example of the pH range of the juice beverage may be from about 2 about 7, such as, for example, from about 3 to about 5.
  • the pH of an orange juice is about 3 to about 4.5.
  • the amount of sucrose in a reference solution may be described in degrees Brix (°Bx).
  • One degree Brix is 1 gram of sucrose in 100 grams of solution and represents the strength of the solution as percentage by weight (% w/w) (strictly speaking, by mass).
  • the juice beverages of the present invention are from about 2 °Bx to about 7 °Bx, such as, for example, from about 4 °Bx to about 6 °Bx, or about 5 °Bx to about 6 °Bx.
  • a reduced calorie juice beverage of the present invention comprises (i) at least one juice; (ii) at least one high potency sweetener; and (iii) at least one salt selected from the group consisting of sodium gluconate, sodium citrate, sodium lactate, potassium gluconate, potassium citrate, and potassium lactate.
  • a reduced calorie juice beverage comprises (i) at least one juice selected from the group consisting of juices of citrus fruit (e.g., orange, grapefruit, lemon, lime, tangerine, tangelo), apricot, apple, kumquat, mango, pear, peach, pineapple, papaya, passion fruit, grape, strawberry, raspberry, cranberry, currant, bean, blueberry, blackberry, acai, lychee, kiwi, pomegranate, watermelon, rhubarb, aronia, tomato, celery, cucurbits, onion, watercress, cucumber, carrot, parsley, beet, asparagus, potato, turnip, rutabaga, and combinations thereof; (ii) at least one high potency sweetener; and (iii) at least one salt selected from the group consisting of sodium gluconate, sodium citrate, sodium lactate, potassium gluconate, potassium citrate, and potassium lactate.
  • the juice beverage can comprise juice in
  • a reduced calorie juice beverage comprises (i) at least one juice selected from the group consisting of juices of citrus fruit (e.g., orange, grapefruit, lemon, lime, tangerine, tangelo), apricot, apple, kumquat, mango, pear, peach, pineapple, papaya, passion fruit, grape, strawberry, raspberry, cranberry, currant, bean, blueberry, blackberry, acai, lychee, kiwi, pomegranate, watermelon, rhubarb, aronia, tomato, celery, cucurbits, onion, watercress, cucumber, carrot, parsley, beet, asparagus, potato, turnip, rutabaga, and combinations thereof; (ii) at least one high potency sweetener selected from the group consisting of rebaudioside A, rebaudioside M, rebaudioside AM, rebaudioside E, rebaudioside N, rebaudioside B, monk
  • the juice beverage comprises juice in an amount from about 10% to about 90% by weight, e.g., from about 40% to about 60% by weight, as discussed above.
  • the juice beverage comprises the at least one high potency sweetener in an amount from about 1 ppm to about 600 ppm, as discussed above.
  • the juice beverage comprises the at least one salt in an amount from about 250 ppm to about 500 ppm, as discussed above.
  • a reduced calorie orange juice beverage comprises (i) orange juice; (ii) at least one high potency sweetener selected from the group consisting of rebaudioside A, rebaudioside M, rebaudioside AM, rebaudioside E, rebaudioside N, rebaudioside B, monk fruit juice or concentrate, monk fruit extract, siamenoside I, mogroside V, thaumatin (and variants thereof), brazzein (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, potassium acesulfame, aspartame, saccharin, cyclamate, and combinations thereof; and (iii) at least one salt selected from the group consisting of sodium gluconate, sodium citrate, sodium lactate, potassium gluconate, potassium citrate, and potassium lactate.
  • the juice beverage comprises orange juice in an amount from about 10% to about 90% by weight, e.g., from about 40% to about 60% by weight, as discussed above.
  • the juice beverage comprises the at least one high potency sweetener in an amount from about 1 ppm to about 600 ppm, as discussed above.
  • the juice beverage comprises the at least one salt in an amount from about 250 ppm to about 500 ppm, as discussed above.
  • a reduced calorie orange juice beverage comprises (i) orange juice; (ii) at least one high potency sweetener comprising rebaudioside A; and (iii) at least one salt selected from the group consisting of sodium gluconate, sodium citrate, sodium lactate, potassium gluconate, potassium citrate, and potassium lactate.
  • the juice beverage comprises orange juice in an amount from about 10% to about 90% by weight, e.g., from about 40% to about 60% by weight, as discussed above.
  • the juice beverage comprises rebaudioside A in an amount from about 25 to about 600 ppm, or about 100 ppm to about 300 ppm, as discussed above.
  • the juice beverage comprises the at least one salt in an amount from about 250 ppm to about 500 ppm, as discussed above.
  • a reduced calorie orange juice beverage comprises (i) orange juice; (ii) at least one high potency sweetener comprising a steviol glycoside mixture comprising at least about 95% rebaudioside A by weight on a dry basis; and (iii) at least one salt selected from the group consisting of sodium gluconate, sodium citrate, sodium lactate, potassium gluconate, potassium citrate, and potassium lactate.
  • the juice beverage comprises orange juice in an amount from about 10% to about 90% by weight, e.g., from about 40% to about 60% by weight, as discussed above.
  • the juice beverage comprises the at least one high potency sweetener in an amount from about 25 to about 600 ppm, or about 100 ppm to about 300 ppm as discussed above.
  • the juice beverage comprises the at least one salt in an amount from about 250 ppm to about 500 ppm, as discussed above.
  • a reduced calorie orange juice beverage comprises (i) orange juice; (ii) at least one high potency sweetener comprising a steviol glycoside mixture comprising at least about 50% rebaudioside A by weight; and (iii) at least one salt selected from the group consisting of sodium gluconate, sodium citrate, sodium lactate, potassium gluconate, potassium citrate, and potassium lactate.
  • the juice beverage comprises orange juice in an amount from about 10% to about 90% by weight, e.g., from about 40% to about 60% by weight, as discussed above.
  • the juice beverage comprises the at least one high potency sweetener in an amount from about 25 to about 600 ppm, or about 100 ppm to about 300 ppm, as discussed above.
  • the juice beverage comprises the at least one salt in an amount from about 250 ppm to about 500 ppm, as discussed above.
  • a reduced calorie orange juice beverage comprises (i) orange juice; (ii) at least one high potency sweetener comprising a steviol glycoside mixture comprising at least about 50% rebaudioside A by weight on a dry basis and at least about 30% rebaudioside B by weight on a dry basis; and (iii) at least one salt selected from the group consisting of sodium gluconate, sodium citrate, sodium lactate, potassium gluconate, potassium citrate, and potassium lactate.
  • the juice beverage comprises orange juice in an amount from about 10% to about 90% by weight, e.g., from about 40% to about 60% by weight, as discussed above.
  • the juice beverage comprises the at least one high potency sweetener in an amount from about 25 to about 600 ppm, or about 100 ppm to about 300 ppm, as discussed above.
  • the juice beverage comprises the at least one salt in an amount from about 250 ppm to about 500 ppm, as discussed above.
  • a reduced calorie orange juice beverage comprises (i) orange juice; (ii) at least one high potency sweetener comprising two steviol glycoside mixtures: the first steviol glycoside mixture containing at least about 95% rebaudioside A by weight on a dry basis and the second steviol glycoside mixture containing at least about 50% rebaudioside A by weight on a dry basis and at least about 30% rebaudioside B by weight on a dry basis; and (iii) at least one salt selected from the group consisting of sodium gluconate, sodium citrate, sodium lactate, potassium gluconate, potassium citrate, and potassium lactate.
  • the juice beverage comprises orange juice in an amount from about 10% to about 90% by weight, e.g., from about 40% to about 60% by weight, as discussed above.
  • the juice beverage comprises the at least one high potency sweetener in an amount from about 25 to about 600 ppm, or about 100 ppm to about 300 ppm as discussed above.
  • the juice beverage comprises the at least one salt in an amount from about 250 ppm to about 500 ppm, as discussed above.
  • a reduced calorie orange juice beverage comprises (i) orange juice; (ii) at least one high potency sweetener comprising two steviol glycoside mixtures: the first steviol glycoside mixture containing at least about 95% rebaudioside A by weight on a dry basis and the second steviol glycoside mixture containing at least about 50% rebaudioside A by weight on a dry basis and at least about 30% rebaudioside B by weight on a dry basis; and (iii) a salt selected from sodium gluconate or a potassium gluconate.
  • the juice beverage comprises orange juice in an amount from about 10% to about 90% by weight, e.g., from about 40% to about 60% by weight, as discussed above.
  • the juice beverage comprises the at least one high potency sweetener in an amount from about 25 to about 600 ppm, or about 100 ppm to about 300 ppm, as discussed above.
  • the juice beverage comprises the salt in an amount from about 250 ppm to about 500 ppm, more preferably from about 400 ppm to about 500 ppm, as discussed above.
  • the juice beverages described herein optionally include at least one functional ingredient described herein below.
  • Exemplary functional ingredients include, but are not limited to, saponins, antioxidants, dietary fiber sources, fatty acids, vitamins, glucosamine, minerals, preservatives, hydration agents, probiotics, prebiotics, weight management agents, osteoporosis management agents, phytoestrogens, long chain primary aliphatic saturated alcohols, phytosterols and combinations thereof.
  • the functional ingredient is at least one saponin.
  • the at least one saponin may comprise a single saponin or a plurality of saponins as a functional ingredient for the composition provided herein.
  • Saponins are glycosidic natural plant products comprising an aglycone ring structure and one or more sugar moieties.
  • Non-limiting examples of specific saponins for use in particular embodiments of the invention include group A acetyl saponin, group B acetyl saponin, and group E acetyl saponin.
  • saponins include soybeans, which have approximately 5% saponin content by dry weight, soapwort plants (Saponaria), the root of which was used historically as soap, as well as alfalfa, aloe, asparagus, grapes, chickpeas, yucca, and various other beans and weeds. Saponins may be obtained from these sources by using extraction techniques well known to those of ordinary skill in the art. A description of conventional extraction techniques can be found in U.S. Pat. Appl. No. 2005/0123662.
  • the functional ingredient is at least one antioxidant.
  • antioxidant refers to any substance which inhibits, suppresses, or reduces oxidative damage to cells and biomolecules.
  • antioxidants examples include, but are not limited to, vitamins, vitamin cofactors, minerals, hormones, carotenoids, carotenoid terpenoids, non-carotenoid terpenoids, flavonoids, flavonoid polyphenolics (e.g., bioflavonoids), flavonols, flavones, phenols, polyphenols, esters of phenols, esters of polyphenols, nonflavonoid phenolics, isothiocyanates, and combinations thereof.
  • bioflavonoids bioflavonoids
  • flavonols flavones
  • phenols polyphenols
  • esters of phenols esters of polyphenols
  • nonflavonoid phenolics isothiocyanates
  • the antioxidant is vitamin A, vitamin C, vitamin E, ubiquinone, mineral selenium, manganese, melatonin, a-carotene, p-carotene, lycopene, lutein, zeanthin, crypoxanthin, reservatol, eugenol, quercetin, catechin, gossypol, hesperetin, curcumin, ferulic acid, thymol, hydroxytyrosol, tumeric, thyme, olive oil, lipoic acid, glutathinone, gutamine, oxalic acid, tocopherol-derived compounds, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), ethylenediaminetetraacetic acid (EDTA), tert-butylhydroquinone, acetic acid, pectin, tocotrienol, tocopherol, coenzyme
  • the antioxidant is a synthetic antioxidant such as butylated hydroxytolune or butylated hydroxyanisole, for example.
  • suitable antioxidants for embodiments of this invention include, but are not limited to, fruits, vegetables, tea, cocoa, chocolate, spices, herbs, rice, organ meats from livestock, yeast, whole grains, or cereal grains.
  • polyphenols also known as “polyphenolics”
  • Suitable polyphenols for embodiments of this invention include catechins, proanthocyanidins, procyanidins, anthocyanins, quercerin, rutin, reservatrol, isoflavones, curcumin, punicalagin, ellagitannin, hesperidin, naringin, citrus flavonoids, chlorogenic acid, other similar materials, and combinations thereof.
  • the antioxidant is a catechin such as, for example, epigallocatechin gallate (EGCG).
  • the antioxidant is chosen from proanthocyanidins, procyanidins or combinations thereof.
  • the antioxidant is an anthocyanin.
  • the antioxidant is chosen from quercetin, rutin or combinations thereof.
  • the antioxidant is reservatrol.
  • the antioxidant is an isoflavone.
  • the antioxidant is curcumin.
  • the antioxidant is chosen from punicalagin, ellagitannin or combinations thereof.
  • the antioxidant is chlorogenic acid.
  • the functional ingredient is at least one dietary fiber.
  • Numerous polymeric carbohydrates having significantly different structures in both composition and linkages fall within the definition of dietary fiber. Such compounds are well known to those skilled in the art, non-limiting examples of which include non-starch polysaccharides, lignin, cellulose, methylcellulose, the hemicelluloses, p-glucans, pectins, gums, mucilage, waxes, inulins, oligosaccharides, fructooligosaccharides, cyclodextrins, chitins, and combinations thereof.
  • dietary fiber generally is derived from plant sources, indigestible animal products such as chitins are also classified as dietary fiber.
  • Chitin is a polysaccharide composed of units of acetylglucosamine joined by (3(1-4) linkages, similar to the linkages of cellulose.
  • the functional ingredient is at least one fatty acid.
  • fatty acid refers to any straight chain monocarboxylic acid and includes saturated fatty acids, unsaturated fatty acids, long chain fatty acids, medium chain fatty acids, short chain fatty acids, fatty acid precursors (including omega-9 fatty acid precursors), and esterified fatty acids.
  • long chain polyunsaturated fatty acid refers to any polyunsaturated carboxylic acid or organic acid with a long aliphatic tail.
  • omega-3 fatty acid refers to any polyunsaturated fatty acid having a first double bond as the third carbon-carbon bond from the terminal methyl end of its carbon chain.
  • the omega-3 fatty acid may comprise a long chain omega-3 fatty acid.
  • omega-6 fatty acid any polyunsaturated fatty acid having a first double bond as the sixth carbon-carbon bond from the terminal methyl end of its carbon chain.
  • Suitable omega-3 fatty acids for use in embodiments of the present invention can be derived from algae, fish, animals, plants, or combinations thereof, for example.
  • suitable omega-3 fatty acids include, but are not limited to, linolenic acid, alpha-linolenic acid, eicosapentaenoic acid, docosahexaenoic acid, stearidonic acid, eicosatetraenoic acid and combinations thereof.
  • suitable omega-3 fatty acids can be provided in fish oils, (e.g., menhaden oil, tuna oil, salmon oil, bonito oil, and cod oil), microalgae omega- 3 oils or combinations thereof.
  • suitable omega-3 fatty acids may be derived from commercially available omega-3 fatty acid oils such as Microalgae DHA oil (from Martek, Columbia, MD), OmegaPure (from Omega Protein, Houston, TX), Marinol C-38 (from Lipid Nutrition, Channahon, IL), Bonito oil and MEG-3 (from Ocean Nutrition, Dartmouth, NS), Evogel (from Symrise, Holzminden, Germany), Marine Oil, from tuna or salmon (from Arista Wilton, CT), OmegaSource 2000, Marine Oil, from menhaden and Marine Oil, from cod (from OmegaSource, RTP, NC).
  • omega-3 fatty acid oils such as Microalgae DHA oil (from Martek, Columbia, MD), OmegaPure (from Omega Protein, Houston, TX), Marinol C-38 (from Lipid Nutrition, Channahon, IL), Bonito oil and MEG-3 (from Ocean Nutrition, Dartmouth, NS), Evogel (from Symrise, Holzminden, Germany), Marine Oil, from tuna or salmon (
  • Suitable omega-6 fatty acids include, but are not limited to, linoleic acid, gammalinolenic acid, dihommo-gamma-linolenic acid, arachidonic acid, eicosadienoic acid, docosadienoic acid, adrenic acid, docosapentaenoic acid and combinations thereof.
  • Suitable esterified fatty acids for embodiments of the present invention include, but are not limited to, monoacylgycerols containing omega-3 and/or omega-6 fatty acids, diacylgycerols containing omega-3 and/or omega-6 fatty acids, or triacylgycerols containing omega-3 and/or omega-6 fatty acids and combinations thereof.
  • the functional ingredient is glucosamine, optionally further comprising chondroitin sulfate.
  • the functional ingredient is at least one preservative.
  • the preservative is chosen from antimicrobials, antioxidants, antienzymatics or combinations thereof.
  • antimicrobials include sulfites, propionates, benzoates, sorbates, nitrates, nitrites, bacteriocins, salts, sugars, acetic acid, dimethyl dicarbonate (DMDC), ethanol, and ozone.
  • the preservative is a sulfite. Sulfites include, but are not limited to, sulfur dioxide, sodium bisulfite, and potassium hydrogen sulfite.
  • the preservative is a propionate.
  • Propionates include, but are not limited to, propionic acid, calcium propionate, and sodium propionate.
  • the preservative is a benzoate. Benzoates include, but are not limited to, sodium benzoate and benzoic acid.
  • the preservative is a sorbate. Sorbates include, but are not limited to, potassium sorbate, sodium sorbate, calcium sorbate, and sorbic acid.
  • the preservative is a nitrate and/or a nitrite. Nitrates and nitrites include, but are not limited to, sodium nitrate and sodium nitrite.
  • the at least one preservative is a bacteriocin, such as, for example, nisin.
  • the preservative is ethanol.
  • the preservative is ozone.
  • antienzymatics suitable for use as preservatives in particular embodiments of the invention include ascorbic acid, citric acid, and metal chelating agents such as ethylenediaminetetraacetic acid (EDTA).
  • the functional ingredient is at least one hydration agent.
  • the hydration agent is a carbohydrate to supplement energy stores burned by muscles.
  • suitable carbohydrates for use in particular embodiments of this invention are described in U.S. Patent Numbers 4,312,856, 4,853,237, 5,681 ,569, and 6,989,171.
  • suitable carbohydrates include monosaccharides, disaccharides, oligosaccharides, complex polysaccharides or combinations thereof.
  • suitable types of monosaccharides for use in particular embodiments include trioses, tetroses, pentoses, hexoses, heptoses, octoses, and nonoses.
  • Non-limiting examples of specific types of suitable monosaccharides include glyceraldehyde, dihydroxyacetone, erythrose, threose, erythrulose, arabinose, lyxose, ribose, xylose, ribulose, xylulose, allose, altrose, galactose, glucose, gulose, idose, mannose, talose, fructose, psicose, sorbose, tagatose, mannoheptulose, sedoheltulose, octolose, and sialose.
  • suitable disaccharides include sucrose, lactose, and maltose.
  • Non-limiting examples of suitable oligosaccharides include saccharose, maltotriose, and maltodextrin.
  • the carbohydrates are provided by a corn syrup, a beet sugar, a cane sugar, a juice, or a tea.
  • the hydration agent is a flavanol that provides cellular rehydration.
  • Flavanols are a class of natural substances present in plants, and generally comprise a 2-phenylbenzopyrone molecular skeleton attached to one or more chemical moieties.
  • suitable flavanols for use in particular embodiments of this invention include catechin, epicatechin, gallocatechin, epigallocatechin, epicatechin gallate, epigallocatechin 3-gallate, theaflavin, theaflavin 3-gallate, theaflavin 3’- gallate, theaflavin 3,3’ gallate, thearubigin or combinations thereof.
  • Several common sources of flavanols include tea plants, fruits, vegetables, and flowers. In preferred embodiments, the flavanol is extracted from green tea.
  • the hydration agent is a glycerol solution to enhance exercise endurance.
  • the ingestion of a glycerol containing solution has been shown to provide beneficial physiological effects, such as expanded blood volume, lower heart rate, and lower rectal temperature.
  • the functional ingredient is chosen from at least one probiotic, prebiotic and combination thereof.
  • the probiotic is a beneficial microorganism that affects the human body’s naturally-occurring gastrointestinal microflora.
  • probiotics include, but are not limited to, bacteria of the genus Lactobacilli, Bifidobacteria, Streptococci, or combinations thereof, that confer beneficial effects to humans.
  • the at least one probiotic is chosen from the genus Lactobacilli.
  • the probiotic is chosen from the genus Bifidobacteria.
  • the probiotic is chosen from the genus Streptococcus.
  • Probiotics that may be used in accordance with this invention are well-known to those of skill in the art.
  • Non-limiting examples of foodstuffs comprising probiotics include yogurt, sauerkraut, kefir, kimchi, fermented vegetables, and other foodstuffs containing a microbial element that beneficially affects the host animal by improving the intestinal microbalance.
  • Prebiotics include, without limitation, mucopolysaccharides, oligosaccharides, polysaccharides, amino acids, vitamins, nutrient precursors, proteins and combinations thereof.
  • the prebiotic is chosen from dietary fibers, including, without limitation, polysaccharides and oligosaccharides.
  • Non-limiting examples of oligosaccharides that are categorized as prebiotics in accordance with particular embodiments of this invention include fructooligosaccharides, inulins, isomalto-oligosaccharides, lactilol, lactosucrose, lactulose, pyrodextrins, soy oligosaccharides, transgalacto-oligosaccharides, and xylooligosaccharides.
  • the prebiotic is an amino acid. Although a number of known prebiotics break down to provide carbohydrates for probiotics, some probiotics also require amino acids for nourishment.
  • Prebiotics are found naturally in a variety of foods including, without limitation, bananas, berries, asparagus, garlic, wheat, oats, barley (and other whole grains), flaxseed, tomatoes, Jerusalem artichoke, onions and chicory, greens (e.g., dandelion greens, spinach, collard greens, chard, kale, mustard greens, turnip greens), and legumes (e.g., lentils, kidney beans, chickpeas, navy beans, white beans, black beans).
  • the functional ingredient is at least one weight management agent.
  • a weight management agent includes an appetite suppressant and/or a thermogenesis agent.
  • appetite suppressant includes an appetite suppressant and/or a thermogenesis agent.
  • the phrases “appetite suppressant”, “appetite satiation compositions”, “satiety agents”, and “satiety ingredients” are synonymous.
  • the phrase “appetite suppressant” describes macronutrients, herbal extracts, exogenous hormones, anorectics, anorexigenics, pharmaceutical drugs, and combinations thereof, that when delivered in an effective amount, suppress, inhibit, reduce, or otherwise curtail a person’s appetite.
  • thermogenesis agent describes macronutrients, herbal extracts, exogenous hormones, anorectics, anorexigenics, pharmaceutical drugs, and combinations thereof, that when delivered in an effective amount, activate or otherwise enhance a person’s thermogenesis or metabolism.
  • Suitable weight management agents include macronutrients selected from the group consisting of proteins, carbohydrates, dietary fats, and combinations thereof. Consumption of proteins, carbohydrates, and dietary fats stimulates the release of peptides with appetitesuppressing effects. For example, consumption of proteins and dietary fats stimulates the release of the gut hormone cholecytokinin (CCK), while consumption of carbohydrates and dietary fats stimulates release of Glucagon-like peptide 1 (GLP-1).
  • CCK gut hormone cholecytokinin
  • GLP-1 Glucagon-like peptide 1
  • Suitable macronutrient weight management agents also include carbohydrates.
  • Carbohydrates generally comprise sugars, starches, cellulose and gums that the body converts into glucose for energy. Carbohydrates often are classified into two categories, digestible carbohydrates (e.g., monosaccharides, disaccharides, and starch) and non- digestible carbohydrates (e.g., dietary fiber). Studies have shown that non-digestible carbohydrates and complex polymeric carbohydrates having reduced absorption and digestibility in the small intestine stimulate physiologic responses that inhibit food intake. Accordingly, the carbohydrates embodied herein desirably comprise non-digestible carbohydrates or carbohydrates with reduced digestibility.
  • Non-limiting examples of such carbohydrates include polydextrose; inulin; monosaccharide-derived polyols such as erythritol, mannitol, xylitol, and sorbitol; disaccharide-derived alcohols such as isomalt, lactitol, and maltitol; and hydrogenated starch hydrolysates.
  • monosaccharide-derived polyols such as erythritol, mannitol, xylitol, and sorbitol
  • disaccharide-derived alcohols such as isomalt, lactitol, and maltitol
  • hydrogenated starch hydrolysates include polydextrose; inulin; monosaccharide-derived polyols such as erythritol, mannitol, xylitol, and sorbitol; disaccharide-derived alcohols such as isomalt, lactitol, and maltito
  • the weight management agent is a dietary fat.
  • Dietary fats are lipids comprising combinations of saturated and unsaturated fatty acids. Polyunsaturated fatty acids have been shown to have a greater satiating power than monounsaturated fatty acids. Accordingly, the dietary fats embodied herein desirably comprise polyunsaturated fatty acids, non-limiting examples of which include triacylglycerols.
  • the weight management agent is an herbal extract. Extracts from numerous types of plants have been identified as possessing appetite suppressant properties. Non-limiting examples of plants whose extracts have appetite suppressant properties include plants of the genus Hoodia, Trichocaulon, Caralluma, Stapelia, Orbea, Asclepias, and Camelia. Other embodiments include extracts derived from Gymnema Sylvestre, Kola Nut, Citrus Auran tium, Yerba Mate, Griffonia Simplicifolia, Guarana, myrrh, guggul Lipid, and black current seed oil.
  • the herbal extracts may be prepared from any type of plant material or plant biomass.
  • plant material and biomass include the stems, roots, leaves, dried powder obtained from the plant material, and sap or dried sap.
  • the herbal extracts generally are prepared by extracting sap from the plant and then spray-drying the sap. Alternatively, solvent extraction procedures may be employed. Following the initial extraction, it may be desirable to further fractionate the initial extract (e.g., by column chromatography) in order to obtain an herbal extract with enhanced activity. Such techniques are well known to those of ordinary skill in the art.
  • the herbal extract is derived from a plant of the genus Hoodia.
  • a sterol glycoside of Hoodia known as P57, is believed to be responsible for the appetitesuppressant effect of the Hoodia species.
  • the herbal extract is derived from a plant of the genus Caralluma, non-limiting examples of which include caratuberside A, caratuberside B, bouceroside I, bouceroside II, bouceroside III, bouceroside IV, bouceroside V, bouceroside VI, bouceroside VII, bouceroside VIII, bouceroside IX, and bouceroside X.
  • the at least one herbal extract is derived from a plant of the genus Trichocaulon.
  • Trichocaulon plants are succulents that generally are native to southern Africa, similar to Hoodia, and include the species T. piliferum and T. officinale.
  • the herbal extract is derived from a plant of the genus Stapelia or Orbea.
  • saponins such as pregnane glycosides, which include stavarosides A, B, C, D, E, F, G, H, I, J, and K.
  • the herbal extract is derived from a plant of the genus Asclepias.
  • the extracts comprise steroidal compounds, such as pregnane glycosides and pregnane aglycone, having appetite suppressant effects.
  • the weight management agent is an exogenous hormone having a weight management effect.
  • hormones include CCK, peptide YY, ghrelin, bombesin and gastrin-releasing peptide (GRP), enterostatin, apolipoprotein A-IV, GLP-1 , amylin, somastatin, and leptin.
  • the weight management agent is a pharmaceutical drug.
  • Nonlimiting examples include phentenime, diethylpropion, phendimetrazine, sibutramine, rimonabant, oxyntomodulin, floxetine hydrochloride, ephedrine, phenethylamine, or other stimulants.
  • the functional ingredient is at least one osteoporosis management agent.
  • the osteoporosis management agent is at least one calcium source.
  • the calcium source is any compound containing calcium, including salt complexes, solubilized species, and other forms of calcium.
  • Non-limiting examples of calcium sources include amino acid chelated calcium, calcium carbonate, calcium oxide, calcium hydroxide, calcium sulfate, calcium chloride, calcium phosphate, calcium hydrogen phosphate, calcium dihydrogen phosphate, calcium citrate, calcium malate, calcium citrate malate, calcium gluconate, calcium tartrate, calcium lactate, solubilized species thereof, and combinations thereof.
  • the osteoporosis management agent is a magnesium soucrce.
  • the magnesium source is any compound containing magnesium, including salt complexes, solubilized species, and other forms of magnesium.
  • Non-limiting examples of magnesium sources include magnesium chloride, magnesium citrate, magnesium gluceptate, magnesium gluconate, magnesium lactate, magnesium hydroxide, magnesium picolate, magnesium sulfate, solubilized species thereof, and mixtures thereof.
  • the magnesium source comprises an amino acid chelated or creatine chelated magnesium.
  • the osteoporosis agent is chosen from vitamins D, C, K, their precursors and/or beta-carotene and combinations thereof.
  • Suitable plants and plant extracts as osteoporosis management agents include species of the genus Taraxacum and Amelanchier, as disclosed in U.S. Patent Publication No.
  • 2005/0106215 species of the genus Lindera, Artemisia, Acorus, Carthamus, Carum, Cnidium, Curcuma, Cyperus, Juniperus, Prunus, Iris, Cichorium, Dodonaea, Epimedium, Erigonoum, Soya, Mentha, Ocimum, thymus, Tanacetum, Plantago, Spearmint, Bixa, Vitis, Rosemarinus, Rhus, and Anethum, as disclosed in U.S. Patent Publication No. 2005/0079232.
  • the functional ingredient is at least one phytoestrogen.
  • Phytoestrogens are compounds found in plants which can typically be delivered into human bodies by ingestion of the plants or the plant parts having the phytoestrogens.
  • phytoestrogen refers to any substance which, when introduced into a body causes an estrogen-like effect of any degree.
  • a phytoestrogen may bind to estrogen receptors within the body and have a small estrogen-like effect.
  • phytoestrogens examples include, but are not limited to, isoflavones, stilbenes, lignans, resorcyclic acid lactones, coumestans, coumestrol, equol, and combinations thereof.
  • Sources of suitable phytoestrogens include, but are not limited to, whole grains, cereals, fibers, fruits, vegetables, black cohosh, agave root, black currant, black haw, chasteberries, cramp bark, dong quai root, devil's club root, false unicorn root, ginseng root, groundsel herb, licorice, liferoot herb, motherwort herb, peony root, raspberry leaves, rose family plants, sage leaves, sarsaparilla root, saw palmetto berried, wild yam root, yarrow blossoms, legumes, soybeans, soy products (e.g., miso, soy flour, soymilk, soy nuts, soy protein isolate, tempen, or tofu) chick peas, nuts, lentils, seeds, clover, red clover, dandelion leaves, dandelion roots, fenugreek seeds, green tea, hops, red wine, flaxseed, garlic, onions, linseed, bo
  • Isoflavones belong to the group of phytonutrients called polyphenols.
  • polyphenols also known as “polyphenolics”
  • polyphenolics are a group of chemical substances found in plants, characterized by the presence of more than one phenol group per molecule.
  • Suitable phytoestrogen isoflavones in accordance with embodiments of this invention include genistein, daidzein, glycitein, biochanin A, formononetin, their respective naturally occurring glycosides and glycoside conjugates, matairesinol, secoisolariciresinol, enterolactone, enterodiol, textured vegetable protein, and combinations thereof.
  • Suitable sources of isoflavones for embodiments of this invention include, but are not limited to, soy beans, soy products, legumes, alfalfa sprouts, chickpeas, peanuts, and red clover.
  • the functional ingredient is at least one long chain primary aliphatic saturated alcohol.
  • Long-chain primary aliphatic saturated alcohols are a diverse group of organic compounds.
  • the term alcohol refers to the fact these compounds feature a hydroxyl group (-OH) bound to a carbon atom.
  • Non-limiting examples of particular long-chain primary aliphatic saturated alcohols for use in particular embodiments of the invention include the 8 carbon atom 1-octanol, the 9 carbon 1-nonanol, the 10 carbon atom 1-decanol, the 12 carbon atom 1 -dodecanol, the 14 carbon atom 1 -tetradecanol, the 16 carbon atom 1- hexadecanol, the 18 carbon atom 1 -octadecanol, the 20 carbon atom l-eicosanol, the 22 carbon 1-docosanol, the 24 carbon 1-tetracosanol, the 26 carbon 1-hexacosanol, the 27 carbon 1-heptacosanol, the 28 carbon 1-octanosol, the 29 carbon 1-nonacosanol, the 30 carbon 1-triacontanol, the 32 carbon 1-dotriacontanol, and the 34 carbon 1-tetracontanol.
  • the long-chain primary aliphatic saturated alcohol is a policosanol.
  • Policosanol is the term for a mixture of long-chain primary aliphatic saturated alcohols composed primarily of 28 carbon 1-octanosol and 30 carbon 1-triacontanol, as well as other alcohols in lower concentrations such as 22 carbon 1-docosanol, 24 carbon 1-tetracosanol, 26 carbon 1-hexacosanol, 27 carbon 1-heptacosanol, 29 carbon 1-nonacosanol, 32 carbon 1- dotriacontanol, and 34 carbon 1-tetracontanol.
  • the functional ingredient is at least one phytosterol, phytostanol or combination thereof.
  • stanol Plant stanol
  • plant stanol and “phytostanol” are synonymous.
  • Plant sterols and stands are present naturally in small quantities in many fruits, vegetables, nuts, seeds, cereals, legumes, vegetable oils, bark of the trees and other plant sources.
  • Sterols are a subgroup of steroids with a hydroxyl group at C-3.
  • phytosterols have a double bond within the steroid nucleus, like cholesterol; however, phytosterols also may comprise a substituted side chain (R) at C-24, such as an ethyl or methyl group, or an additional double bond.
  • R substituted side chain
  • At least 44 naturally-occurring phytosterols have been discovered, and generally are derived from plants, such as corn, soy, wheat, and wood oils; however, they also may be produced synthetically to form compositions identical to those in nature or having properties similar to those of naturally-occurring phytosterols.
  • Non-limiting suitable phytosterols include, but are not limited to, 4-desmethylsterols (e.g., p-sitosterol, campesterol, stigmasterol, brassicasterol, 22-dehydrobrassicasterol, and A5-avenasterol), 4-monomethyl sterols, and 4,4-dimethyl sterols (triterpene alcohols) (e.g., cycloartol, 24-methylenecycloartanol, and cyclobranol).
  • 4-desmethylsterols e.g., p-sitosterol, campesterol, stigmasterol, brassicasterol, 22-dehydrobrassicasterol, and A5-avenasterol
  • 4-monomethyl sterols e.g., cycloartol, 24-methylenecycloartanol, and cyclobranol
  • triterpene alcohols e.g., cycloartol, 24-methylenecyclo
  • stanol As used herein, the phrases “stanol”, “plant stanol” and “phytostanol” are synonymous.
  • Phytostanols are saturated sterol alcohols present in only trace amounts in nature and also may be synthetically produced, such as by hydrogenation of phytosterols. Suitable phytostanols include, but are not limited to, p-sitostanol, campestanol, cycloartanol, and saturated forms of other triterpene alcohols.
  • Both phytosterols and phytostanols include the various isomers such as the a and isomers.
  • the phytosterols and phytostanols of the present invention also may be in their ester form. Suitable methods for deriving the esters of phytosterols and phytostanols are well known to those of ordinary skill in the art, and are disclosed in U.S. Patent Numbers 6,589,588, 6,635,774, 6,800,317, and U.S. Patent Publication Number 2003/0045473.
  • suitable phytosterol and phytostanol esters include sitosterol acetate, sitosterol oleate, stigmasterol oleate, and their corresponding phytostanol esters.
  • the phytosterols and phytostanols of the present invention also may include their derivatives.
  • the juice beverages described herein can further include at least one additive.
  • exemplary additives include, but not limited to, carbohydrates, polyols, amino acids and their corresponding salts, poly-amino acids and their corresponding salts, sugar acids and their corresponding salts, nucleotides, organic acids, inorganic acids, bitter compounds, caffeine, flavorants and flavoring ingredients, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, plant extracts, flavonoids, alcohols, polymers and combinations thereof.
  • polyol refers to a molecule that contains more than one hydroxyl group.
  • a polyol may be a diol, triol, or a tetraol which contains 2, 3, and 4 hydroxyl groups respectively.
  • a polyol also may contain more than 4 hydroxyl groups, such as a pentaol, hexaol, heptaol, or the like, which contain 5, 6, or 7 hydroxyl groups, respectively.
  • a polyol also may be a sugar alcohol, polyhydric alcohol, or polyalcohol which is a reduced form of carbohydrate, wherein the carbonyl group (aldehyde or ketone, reducing sugar) has been reduced to a primary or secondary hydroxyl group.
  • Non-limiting examples of polyols in some embodiments include maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerin), threitol, galactitol, palatinose, reduced isomaltooligosaccharides, reduced xylo-oligosaccharides, reduced gentio-oligosaccharides, reduced maltose syrup, reduced glucose syrup, and sugar alcohols or any other carbohydrates capable of being reduced which do not adversely affect taste.
  • Suitable amino acid additives include, but are not limited to, aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, arabinose, trans-4-hydroxyproline, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid (a-, and/or 8-isomers), glutamine, hydroxyproline, taurine, norvaline, sarcosine, and their salt forms such as sodium or potassium salts or acid salts.
  • the amino acid additives also may be in the D- or L-configuration and in the mono-, di-, or tri-form of the same or different amino acids. Additionally, the amino acids may be a-, y- and/or 8-isomers if appropriate. Combinations of the foregoing amino acids and their corresponding salts (e.g., sodium, potassium, calcium, magnesium salts or other alkali or alkaline earth metal salts thereof, or acid salts) also are suitable additives in some embodiments.
  • the amino acids may be natural or synthetic.
  • the amino acids also may be modified.
  • Modified amino acids refers to any amino acid wherein at least one atom has been added, removed, substituted, or combinations thereof (e.g., N-alkyl amino acid, N-acyl amino acid, or N-methyl amino acid).
  • modified amino acids include amino acid derivatives such as trimethyl glycine, N-methyl-glycine, and N-methyl-alanine.
  • modified amino acids encompass both modified and unmodified amino acids.
  • amino acids also encompass both peptides and polypeptides (e.g., dipeptides, tripeptides, tetrapeptides, and pentapeptides) such as glutathione and L-alanyl-L-glutamine.
  • Suitable polyamino acid additives include poly-L-aspartic acid, poly-L-lysine (e.g., poly-L-a-lysine or poly-L-E-lysine), poly-L-ornithine (e.g., poly-L-a-ornithine or poly-L-E- ornithine), poly-L-arginine, other polymeric forms of amino acids, and salt forms thereof (e.g., calcium, potassium, sodium, or magnesium salts such as L-glutamic acid mono sodium salt).
  • the poly-amino acid additives also may be in the D- or L-configuration. Additionally, the polyamino acids may be y-, 8-, and E-isomers if appropriate.
  • poly-amino acids and their corresponding salts (e.g., sodium, potassium, calcium, magnesium salts or other alkali or alkaline earth metal salts thereof or acid salts) also are suitable additives in some embodiments.
  • the poly-amino acids described herein also may comprise copolymers of different amino acids.
  • the poly-amino acids may be natural or synthetic.
  • the polyamino acids also may be modified, such that at least one atom has been added, removed, substituted, or combinations thereof (e.g., N-alkyl poly-amino acid or N-acyl poly-amino acid).
  • poly-amino acids encompass both modified and unmodified poly-amino acids.
  • modified poly-amino acids include, but are not limited to, poly-amino acids of various molecular weights (MW), such as poly-L-a-lysine with a MW of 1 ,500, MW of 6,000, MW of 25,200, MW of 63,000, MW of 83,000, or MW of 300,000.
  • MW molecular weight
  • Suitable sugar acid additives include, but are not limited to, aldonic, uronic, aldaric, alginic, gluconic, glucuronic, glucaric, galactaric, galacturonic, and salts thereof (e.g., sodium, potassium, calcium, magnesium salts or other physiologically acceptable salts), and combinations thereof.
  • Suitable nucleotide additives include, but are not limited to, inosine monophosphate ("IMP”), guanosine monophosphate (“GMP”), adenosine monophosphate (“AMP”), cytosine monophosphate (CMP), uracil monophosphate (UMP), inosine diphosphate, guanosine diphosphate, adenosine diphosphate, cytosine diphosphate, uracil diphosphate, inosine triphosphate, guanosine triphosphate, adenosine triphosphate, cytosine triphosphate, uracil triphosphate, alkali or alkaline earth metal salts thereof, and combinations thereof.
  • IMP inosine monophosphate
  • GMP guanosine monophosphate
  • AMP adenosine monophosphate
  • CMP cytosine monophosphate
  • UMP uracil monophosphate
  • inosine diphosphate guanosine diphosphate
  • nucleotides described herein also may comprise nucleotide-related additives, such as nucleosides or nucleic acid bases (e.g., guanine, cytosine, adenine, thymine, uracil).
  • nucleosides or nucleic acid bases e.g., guanine, cytosine, adenine, thymine, uracil.
  • Suitable organic acid additives include any compound which comprises a -COOH moiety, such as, for example, C2-C30 carboxylic acids, substituted hydroxyl C2-C30 carboxylic acids, butyric acid (ethyl esters), substituted butyric acid (ethyl esters), benzoic acid, substituted benzoic acids (e.g., 2,4-dihydroxybenzoic acid), substituted cinnamic acids, hydroxyacids, substituted hydroxybenzoic acids, anisic acid substituted cyclohexyl carboxylic acids, tannic acid, aconitic acid, lactic acid, tartaric acid, citric acid, isocitric acid, gluconic acid, glucoheptonic acids, adipic acid, hydroxycitric acid, malic acid, fruitaric acid (a blend of malic, fumaric, and tartaric acids), fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, creat
  • Suitable bitter compound additives include, but are not limited to, caffeine, quinine, urea, bitter orange oil, naringin, quassia, and salts thereof.
  • Suitable flavorants and flavoring ingredient additives include, but are not limited to, vanillin, vanilla extract, mango extract, cinnamon, citrus, coconut, ginger, viridiflorol, almond, menthol (including menthol without mint), grape skin extract, and grape seed extract.
  • “Flavorant” and “flavoring ingredient” are synonymous and can include natural or synthetic substances or combinations thereof. Flavorants also include any other substance which imparts flavor and may include natural or non-natural (synthetic) substances which are safe for human or animals when used in a generally accepted range.
  • Non-limiting examples of proprietary flavorants include DdhlerTM Natural Flavoring Sweetness Enhancer K14323 (DdhlerTM, Darmstadt, Germany), SymriseTM Natural Flavor Mask for Sweeteners 161453 and 164126 (SymriseTM, Holzminden, Germany), Natural AdvantageTM Bitterness Blockers 1 , 2, 9 and 10 (Natural AdvantageTM, Freehold, New Jersey, U.S.A.), and SucramaskTM (Creative Research Management, Stockton, California, U.S.A.).
  • Suitable polymer additives include, but are not limited to, chitosan, pectin, pectic, pectinic, polyuronic, polygalacturonic acid, starch, food hydrocolloid or crude extracts thereof (e.g., gum acacia Senegal (FibergumTM), gum acacia seyal, carageenan), poly-L-lysine (e.g., poly-L-a-lysine or poly-L-e-lysine), poly-L-ornithine (e.g., poly-L-a-ornithine or poly-L-e- ornithine), polypropylene glycol, polyethylene glycol, poly(ethylene glycol methyl ether), polyarginine, polyaspartic acid, polyglutamic acid, polyethylene imine, alginic acid, sodium alginate, propylene glycol alginate, and sodium polyethyleneglycolalginate, sodium hexametaphosphate and its salts,
  • Suitable protein or protein hydrolysate additives include, but are not limited to, bovine serum albumin (BSA), whey protein (including fractions or concentrates thereof such as 90% instant whey protein isolate, 34% whey protein, 50% hydrolyzed whey protein, and 80% whey protein concentrate), soluble rice protein, soy protein, protein isolates, protein hydrolysates, reaction products of protein hydrolysates, glycoproteins, and/or proteoglycans containing amino acids (e.g., glycine, alanine, serine, threonine, asparagine, glutamine, arginine, valine, isoleucine, leucine, norvaline, methionine, proline, tyrosine, hydroxyproline, and the like), collagen (e.g., gelatin), partially hydrolyzed collagen (e.g., hydrolyzed fish collagen), and collagen hydrolysates (e.g., porcine collagen hydrolysate).
  • BSA bovine
  • Suitable surfactant additives include, but are not limited to, polysorbates (e.g., polyoxyethylene sorbitan monooleate (polysorbate 80), polysorbate 20, polysorbate 60), sodium dodecylbenzenesulfonate, dioctyl sulfosuccinate or dioctyl sulfosuccinate sodium, sodium dodecyl sulfate, cetylpyridinium chloride (hexadecylpyridinium chloride), hexadecyltrimethylammonium bromide, sodium cholate, carbamoyl, choline chloride, sodium glycocholate, sodium taurodeoxycholate, lauric arginate, sodium stearoyl lactylate, sodium taurocholate, lecithins, sucrose oleate esters, sucrose stearate esters, sucrose palmitate esters, sucrose laurate esters, and other emulsifiers, and the
  • Suitable flavonoid additives are classified as flavonols, flavones, flavanones, flavan-3- ols, isoflavones, or anthocyanidins.
  • flavonoid additives include, but are not limited to, catechins (e.g., green tea extracts such as PolyphenonTM 60, PolyphenonTM 30, and PolyphenonTM 25 (Mitsui Norin Co., Ltd., Japan), polyphenols, rutins (e.g., enzyme modified rutin SanmelinTM AO (San-fi Gen F.F.I., Inc., Osaka, Japan)), neohesperidin, naringin, neohesperidin dihydrochalcone, and the like.
  • catechins e.g., green tea extracts such as PolyphenonTM 60, PolyphenonTM 30, and PolyphenonTM 25 (Mitsui Norin Co., Ltd., Japan
  • polyphenols e
  • Suitable alcohol additives include, but are not limited to, ethanol.
  • Suitable astringent compound additives include, but are not limited to, tannic acid, europium chloride (EuC ), gadolinium chloride (GdC ), terbium chloride (TbC ), alum, tannic acid, and polyphenols (e.g., tea polyphenols).
  • Methods of preparing the reduced calorie juice beverages of the present invention are also provided.
  • a method of preparing a reduced calorie juice beverage comprises combining (i) at least one juice; (ii) at least one high potency sweetener; and (iii) at least one salt selected from the group consisting of sodium gluconate, sodium citrate, sodium lactate, potassium gluconate, potassium citrate, and potassium lactate.
  • the method can further comprise combining (iv) water.
  • the method can further comprise combining (v) pulp, (vi) at least one natural flavor, and/or at (vii) least one organic acid. All of the components and their respective amounts in the juice beverage are described above.
  • a method of preparing a reduced calorie juice beverage comprises combining (i) at least one juice selected from the group consisting of juices of citrus fruit (e.g., orange, grapefruit, lemon, lime, tangerine, tangelo), apricot, apple, kumquat, mango, pear, peach, pineapple, papaya, passion fruit, grape, strawberry, raspberry, cranberry, currant, bean, blueberry, blackberry, acai, lychee, kiwi, pomegranate, watermelon, rhubarb, aronia, tomato, celery, cucurbits, onion, watercress, cucumber, carrot, parsley, beet, asparagus, potato, turnip, rutabaga, and combinations thereof; (ii) at least one high potency sweetener; and (iii) at least one salt selected from the group consisting of sodium gluconate, sodium citrate, sodium lactate, potassium gluconate, potassium citrate, and potassium lactate
  • the juice beverage can comprise juice in an amount from about 10% to about 90% by weight, e.g., from about 40% to about 60% by weight, as discussed above.
  • the method can further comprise combining (iv) water.
  • the method can further comprise combining (v) pulp, (vi) at least one natural flavor, and/or at (vii) least one organic acid. All of the components and their respective amounts in the juice beverage are described above.
  • a method of preparing a reduced calorie juice beverage comprises combining (i) at least one juice selected from the group consisting of juices of citrus fruit (e.g., orange, grapefruit, lemon, lime, tangerine, tangelo), apricot, apple, kumquat, mango, pear, peach, pineapple, papaya, passion fruit, grape, strawberry, raspberry, cranberry, currant, bean, blueberry, blackberry, acai, lychee, kiwi, pomegranate, watermelon, rhubarb, aronia, tomato, celery, cucurbits, onion, watercress, cucumber, carrot, parsley, beet, asparagus, potato, turnip, rutabaga, and combinations thereof; (ii) at least one high potency sweetener selected from the group consisting of rebaudioside A, rebaudioside M, rebaudioside AM, rebaudioside E, rebaudioside N,
  • the juice beverage comprises juice in an amount from about 10% to about 90% by weight, e.g., from about 40% to about 60% by weight, as discussed above.
  • the juice beverage comprises the at least one high potency sweetener in an amount from about 1 ppm to about 600 ppm, as discussed above.
  • the juice beverage comprises the at least one salt in an amount from about 250 ppm to about 500 ppm, as discussed above.
  • the method can further comprise combining (iv) water.
  • the method can further comprise combining (v) pulp, (vi) at least one natural flavor, and/or at (vii) least one organic acid. All of the components and their respective amounts in the juice beverage are described above.
  • a method for preparing a reduced calorie orange juice beverage comprises combining (i) orange juice; (ii) at least one high potency sweetener selected from the group consisting of rebaudioside A, rebaudioside M, rebaudioside AM, rebaudioside E, rebaudioside N, rebaudioside B, monk fruit juice or concentrate, monk fruit extract, siamenoside I, mogroside V, thaumatin (and variants thereof), brazzein (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, potassium acesulfame, aspartame, saccharin, cyclamate, and combinations thereof; and (iii) at least one salt selected from the group consisting of sodium gluconate, sodium citrate, sodium lactate, potassium gluconate, potassium citrate, and potassium lactate.
  • at least one high potency sweetener selected from the group consisting of rebaudioside A, rebaudioside
  • the orange juice beverage comprises orange juice in an amount from about 10% to about 90% by weight, e.g., from about 40% to about 60% by weight, as discussed above.
  • the orange juice beverage comprises the at least one high potency sweetener in an amount from about 1 ppm to about 600 ppm, as discussed above.
  • the orange juice beverage comprises the at least one salt in an amount from about 250 ppm to about 500 ppm, as discussed above.
  • the method can further comprise combining (iv) water.
  • the method can further comprise combining (v) pulp, (vi) at least one natural flavor, and/or at (vii) least one organic acid. All of the components and their respective amounts in the juice beverage are described above.
  • a method for preparing a reduced calorie orange juice beverage comprises combining (i) orange juice; (ii) at least one high potency sweetener comprising rebaudioside A; and (iii) at least one salt selected from the group consisting of sodium gluconate, sodium citrate, sodium lactate, potassium gluconate, potassium citrate, and potassium lactate.
  • the orange juice beverage comprises orange juice in an amount from about 10% to about 90% by weight, e.g., from about 40% to about 60% by weight, as discussed above.
  • the orange juice beverage comprises rebaudioside A in an amount from about 25 to about 600 ppm, or about 100 ppm to about 300 ppm, as discussed above.
  • the orange juice beverage comprises the at least one salt in an amount from about 250 ppm to about 500 ppm, as discussed above.
  • the method can further comprise combining (iv) water.
  • the method can further comprise combining (v) pulp, (vi) at least one natural flavor, and/or at (vii) least one organic acid. All of the components and their respective amounts in the juice beverage are described above.
  • a method for preparing a reduced calorie orange juice beverage comprises combining (i) orange juice; (ii) at least one high potency sweetener that is a steviol glycoside mixture comprising at least about 95% rebaudioside A by weight on a dry basis; and (iii at least one salt selected from the group consisting of sodium gluconate, sodium citrate, sodium lactate, potassium gluconate, potassium citrate, and potassium lactate.
  • the orange juice beverage comprises orange juice in an amount from about 10% to about 90% by weight, e.g., from about 40% to about 60% by weight, as discussed above.
  • the orange juice beverage comprises the at least one high potency sweetener in an amount from about 25 to about 600 ppm, or about 100 ppm to about 300 ppm, as discussed above.
  • the orange juice beverage comprises the at least one salt in an amount from about 250 ppm to about 500 ppm, as discussed above.
  • the method can further comprise combining (iv) water.
  • the method can further comprise combining (v) pulp, (vi) at least one natural flavor, and/or at (vii) least one organic acid. All of the components and their respective amounts in the juice beverage are described above.
  • a method for preparing a reduced calorie orange juice beverage comprises combining (i) orange juice; (ii) at least one high potency sweetener comprising a steviol glycoside mixture comprising at least about 50% rebaudioside A by weight on a dry basis; and (iii) at least one salt selected from the group consisting of sodium gluconate, sodium citrate, sodium lactate, potassium gluconate, potassium citrate, and potassium lactate.
  • the orange juice beverage comprises orange juice in an amount from about 10% to about 90% by weight, e.g., from about 40% to about 60% by weight, as discussed above.
  • the orange juice beverage comprises the at least one high potency sweetener in an amount from about 25 to about 600 ppm, or from about 100 ppm to about 300 ppm, as discussed above.
  • the orange juice beverage comprises the at least one salt in an amount from about 250 ppm to about 500 ppm, as discussed above.
  • the method can further comprise combining (iv) water.
  • the method can further comprise combining (v) pulp, (vi) at least one natural flavor, and/or at (vii) least one organic acid. All of the components and their respective amounts in the juice beverage are described above.
  • a method for preparing reduced calorie orange juice beverage comprises combining (i) orange juice; (ii) at least one high potency sweetener comprising a steviol glycoside mixture comprising at least about 50% rebaudioside A by weight on a dry basis and at least about 30% rebaudioside B by weight on a dry basis; and (iii) at least one salt selected from the group consisting of sodium gluconate, sodium citrate, sodium lactate, potassium gluconate, potassium citrate, and potassium lactate.
  • the orange juice beverage comprises orange juice in an amount from about 10% to about 90% by weight, e.g., from about 40% to about 60% by weight, as discussed above.
  • the orange juice beverage comprises the at least one high potency sweetener in an amount from about 25 to about 600 ppm, as discussed above.
  • the orange juice beverage comprises the at least one salt in an amount from about 250 ppm to about 500 ppm, as discussed above.
  • the method can further comprise combining (iv) water.
  • the method can further comprise combining (v) pulp, (vi) at least one natural flavor, and/or at (vii) least one organic acid. All of the components and their respective amounts in the juice beverage are described above.
  • a method for preparing a reduced calorie orange juice beverage comprises combining (i) orange juice; (ii) at least one high potency sweetener comprising two steviol glycoside mixtures: the first steviol glycoside mixture containing at least about 95% rebaudioside A by weight on a dry basis and the second steviol glycoside mixture containing at least about 50% rebaudioside A by weight on a dry basis and at least about 30% rebaudioside B by weight on a dry basis; and (iii) at least one salt selected from the group consisting of sodium gluconate, sodium citrate, sodium lactate, potassium gluconate, potassium citrate, and potassium lactate.
  • the orange juice beverage comprises orange juice in an amount from about 10% to about 90% by weight, e.g., from about 40% to about 60% by weight, as discussed above.
  • the orange juice beverage comprises the at least one high potency sweetener in an amount from about 25 to about 600 ppm, or about 300 ppm to about 300 ppm, as discussed above.
  • the orange juice beverage comprises the at least one salt in an amount from about 250 ppm to about 500 ppm, as discussed above.
  • the method can further comprise combining (iv) water.
  • the method can further comprise combining (v) pulp, (vi) at least one natural flavor, and/or at (vii) least one organic acid. All of the components and their respective amounts in the juice beverage are described above.
  • a method for preparing reduced calorie orange juice beverage comprises combining (i) orange juice; (ii) at least one high potency sweetener comprising two steviol glycoside mixtures: the first steviol glycoside mixture containing at least about 95% rebaudioside A by weight on a dry basis and the second steviol glycoside mixture containing at least about 50% rebaudioside A by weight on a dry basis and at least about 30% rebaudioside B by weight on a dry basis; and (iii) at least one salt selected from sodium gluconate and potassium gluconate.
  • the orange juice beverage comprises orange juice in an amount from about 10% to about 90% by weight, e.g., from about 40% to about 60% by weight, as discussed above.
  • the orange juice beverage comprises the at least one high potency sweetener in an amount from about 25 to about 600 ppm, or about 100 ppm to about 300 ppm, as discussed above.
  • the orange juice beverage comprises the salt in an amount from about 250 ppm to about 500 ppm, more preferably from about 400 ppm to about 500 ppm, as discussed above.
  • the method can further comprise combining (iv) water.
  • the method can further comprise combining (v) pulp, (vi) at least one natural flavor, and/or at (vii) least one organic acid. All of the components and their respective amounts in the juice beverage are described above.
  • Methods of preparing juice beverages include combining all ingredients and the pasteurized the resulting mixture.
  • the pasteurized mixture is then cooled to, e.g., 4 °C.
  • stevia extracts (rebaudioside-A 95% purity; blend of rebaudioside-A 55% and rebaudioside-B 30%) were used to sweeten the base, on top of the orange juice.
  • Food grade salts with high purity (>95%) were acquired from different suppliers.
  • the ingredients in Table 2 were dissolved in filtered water to complete dissolution and the beverages were pasteurized (88-90°C), filled in 300 ml PET bottles, then cooled in ice water. Beverages were stored in 4°C and tasted cold. Beverage brix was 5.8° and titratable acidity was 0.56% w/v as citric acid. Orange juice content for beverages was 46.4% w/v.
  • Table 2 shows the ingredients list for the control sample without organic salts.
  • Test samples (1-14) different organic salts were added on top of the control base sample in the amount (ppm) as shown in Tables 3 and 4.
  • the beverages were evaluated blindly by six expert panelists. Samples were coded and randomly presented to the panelists. Panelists were instructed to eat an unsalted cracker and rinse the mouth with water before and in between samples. The maximum samples for each session was set at 6 samples to avoid fatigue. For each sample, panelists were instructed to take 3 sips, then write down their evaluation comments.
  • Test 1 , 2, 3, 4 and 7 were much preferred by panelists who thought that there was significant taste improvement.
  • Test 5 and 6 were least preferred by panelists and thought to be close to the control sample.

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Abstract

L'invention concerne des boissons à base de jus plus faibles en calories, lesdites boissons à base de jus comprenant au moins un jus, au moins un édulcorant à fort pouvoir sucrant, et au moins un sel choisi dans le groupe constitué par le gluconate de sodium, le citrate de sodium, le lactate de sodium, le gluconate de potassium, le citrate de potassium et le lactate de potassium.
PCT/US2023/066582 2022-05-04 2023-05-04 Boissons à base de jus au goût amélioré WO2023215811A1 (fr)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4612942A (en) * 1984-03-08 1986-09-23 Stevia Company, Inc. Flavor enhancing and modifying materials
JP2000236842A (ja) * 1998-12-24 2000-09-05 Nippon Paper Industries Co Ltd ステビア甘味料
US20070128311A1 (en) * 2005-11-23 2007-06-07 The Coca-Cola Company Natural high-potency sweetener compositions with improved temporal profile and/or flavor profile, methods for their formulation, and uses
KR20100094505A (ko) * 2007-11-12 2010-08-26 산에이겐 에후.에후. 아이. 가부시키가이샤 스테비아 추출물의 감미질 개선
WO2021215394A1 (fr) * 2020-04-20 2021-10-28 サントリーホールディングス株式会社 Boisson alcoolisée contenant des glycosides de stéviol

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4612942A (en) * 1984-03-08 1986-09-23 Stevia Company, Inc. Flavor enhancing and modifying materials
JP2000236842A (ja) * 1998-12-24 2000-09-05 Nippon Paper Industries Co Ltd ステビア甘味料
US20070128311A1 (en) * 2005-11-23 2007-06-07 The Coca-Cola Company Natural high-potency sweetener compositions with improved temporal profile and/or flavor profile, methods for their formulation, and uses
KR20100094505A (ko) * 2007-11-12 2010-08-26 산에이겐 에후.에후. 아이. 가부시키가이샤 스테비아 추출물의 감미질 개선
WO2021215394A1 (fr) * 2020-04-20 2021-10-28 サントリーホールディングス株式会社 Boisson alcoolisée contenant des glycosides de stéviol

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