Stable creatine beverage

Abstract

Provided herein are ready-to-drink beverages at acidic and near neutral pH comprising creatine, at least one electrolyte.

Description

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS

[0002] This application claims priority to U.S. Provisional Patent Application No. 62 / 890,772, filed on August 23, 2019, which is incorporated herein in its entirety. Field of the Invention

[0003] The present invention relates to beverages containing creatine and methods of preparing such beverages. Background of the Invention

[0005] Creatine (also known as N-(aminoiminomethyl)-N-methylglycine; methylglucosamine or N-methyl-guanidinoacetic acid) is a naturally occurring amino acid found in meat and fish, and is also produced by the liver, kidneys, and pancreas of humans. Creatine can be phosphorylated to creatine phosphate and stored in muscle. During high-intensity, short-duration exercise (such as weightlifting or sprinting), creatine phosphate donates a phosphate group to adenosine diphosphate (ADP), forming adenosine triphosphate (ATP) and creatine. ATP is the main source of energy in the human body. The reversible phosphorylation of creatine (i.e., both the forward and reverse reactions) is catalyzed by several creatine kinases.

[0006]

[0007] Based on the researched benefits creatine can provide during these times, consuming foods / supplements containing creatine is a very popular trend. Supplementation with any bioavailable source of creatine (i.e., creatine supplementation) can provide improvements for athletes participating in explosive events, which include all events lasting from a few seconds to several minutes (e.g., sprinting, swimming, weightlifting, etc.). In events lasting longer than approximately 30 minutes, endurance performance is less affected by creatine supplementation, unless this involves a short-term increase in energy output, especially when local muscle carbohydrate stores are depleted.

[0008] Most creatine supplements are powdered dietary supplements that consumers dissolve in water or other beverages and consume within a short period of time after preparation. The lack of available ready-to-drink beverages containing creatine is largely due to the degradation of creatine into creatinine. The degradation of creatine into creatinine is known to depend on both pH and temperature. The lower the pH, the faster creatine degrades into creatinine (Edgar and Shiver, 1925 J. Am. Chem. Soc., 47, pp. 1179-1188; Cannan and Shore 1928 Biochem. J., 22, pp. 920-929). The higher the temperature, the faster creatine degrades into creatinine. Naturally, creatinine is produced as a waste product by muscle metabolism. Approximately 2% of the body's creatine is converted into creatinine each day. Creatinine is transported to the kidneys through the bloodstream. The kidneys filter out most of the creatinine and excrete it in the urine.

[0009] EP 0669083 suggests preparing a beverage containing creatine in an alkaline aqueous solution. U.S. Patent No. 7,150,880 utilizes the balance of creatine and creatinine to provide a "sufficiently stable" amount of creatine in a beverage. U.S. Patent No. 7,150,880 describes a beverage composition comprising creatine and an amount of creatinine sufficient to render the creatine therein substantially stable in an aqueous medium, the composition further comprising a methylxanthine (e.g., caffeine). The creatinine content of the composition is present from the outset, rather than being generated during storage due to conversion of creatine to creatinine. However, it is not yet certain whether it is appropriate to intentionally add human waste products to beverages intended for human consumption. U.S. Patent Application Publication No. 2002 / 0055540 describes creatinine as the primary cause of discomfort caused by creatine consumption, namely, stomach cramps, edema, bleeding, and dehydration.

[0010] Therefore, there remains a need for ready-to-drink beverages containing creatine, particularly acidic beverages. SUMMARY OF THE INVENTION

[0012] In one aspect, the present invention provides an acidic and near-neutral pH ready-to-drink beverage containing creatine.The beverage of the present invention has a pH below 7, contains at least one creatine compound and at least one electrolyte.

[0013] Creatine can be present in the beverage at a concentration of from about 50 mg / L to about 5,000 mg / L. At least one electrolyte is present in the beverage at a concentration of at least about 200 mg / L, such as, for example, from about 200 mg / L to about 1,000 mg / L. Exemplary electrolytes are selected from the group consisting of sodium, potassium, calcium, magnesium, chloride, phosphate, bicarbonate, and combinations thereof.

[0014] The beverage preferably also contains at least one branched chain amino acid and optionally includes one or more sweeteners, functional ingredients and / or additives.

[0015] The beverages of the present invention exhibit storage stability and are stable at refrigerated temperatures. For example, the creatine concentration of the beverage of the present invention after storage at 5°C for three months is at least 90% of the initial creatine concentration. In another example, the creatine concentration of the beverage of the present invention after storage at ambient temperature for three months is at least 40% of the initial creatine concentration. DETAILED DESCRIPTION

[0016] I. Definition

[0017] As used herein, "creatine compound" means creatine (N-(aminoiminomethyl)-N- methylglycine; methylglycine or N-methyl-guanidinoacetic acid) and all bioavailable derivatives thereof. Exemplary creatine compounds include, but are not limited to, creatine monohydrate, creatine nitrate, phosphocreatine, creatine methyl ester, creatine ethyl ester, creatine ethyl ester malate, creatine malate, creatine gluconate, creatine hydrochloride, tri-creatine malate, tri-creatine citrate, creatine citrate, creatine pyruvate, and creatine alpha-ketoglutarate.

[0018] As used herein, "beverage" means a liquid suitable for human consumption.

[0019] II. Beverage

[0020] The present application provides an acidic ready-to-drink beverage comprising at least one creatine compound and at least one electrolyte.

[0021] Ready-to-drink beverages include carbonated beverages and non-carbonated beverages. Carbonated beverages include, but are not limited to, frozen carbonated beverages, enhanced sparkling beverages, colas, fruit-flavored sparkling beverages (e.g., lemon-lime, orange, grape, strawberry, and pineapple), ginger ales, soft drinks, and root beers. Non-carbonated beverages include, but are not limited to, fruit juices, fruit-flavored juices, juice drinks, nectars, vegetable juices, vegetable-flavored juices, sports drinks, energy drinks, enhanced water drinks, enhanced water with vitamins, near water drinks (e.g., water with natural or synthetic flavoring), coconut water, tea drinks (e.g., black tea, green tea, red tea, oolong tea), coffee, cocoa drinks, beverages containing a milk component (e.g., milk beverages, coffee with a milk component, café au lait, milk tea, fruit milk beverages), beverages containing a cereal extract, and smoothies.

[0022] In particular embodiments, the present application relates to a sports drink or an enhanced water drink.

[0023] The beverage can be a calorie-rich beverage having up to about 120 calories per 8-ounce serving.

[0024] The beverage can be a medium-calorie beverage having up to about 60 calories per 8-ounce serving.

[0025] The beverage can be a low-calorie beverage having up to about 40 calories per 8-ounce serving.

[0026] The beverage can be a zero-calorie beverage having less than about 5 calories per 8-ounce serving.

[0027] In another particular embodiment, the beverage does not contain a milk and / or dairy component. In another particular embodiment, the beverage does not contain added creatine.

[0028] In one embodiment, the pH of the beverage is below 7, for example, the pH of the beverage is < 7. Exemplary pH ranges for beverages of the present invention are from about 1 to < 7, from about 2 to < 7, from about 3 to < 7, from about 4 to < 7, from about 5 to < 7, and from about 6 to < 7.

[0029] In more particular embodiments, the pH of the beverage is from about 1 to about 6, from about 1 to about 5, from about 1 to about 4, from about 1 to about 3, from about 1 to about 2, from about 2 to about 6, from about 2 to about 5, from about 2 to about 4, from about 2 to about 3, from about 3 to about 6, from about 3 to about 5, from about 3 to about 4, from about 4 to about 6, from about 4 to about 5, or from about 5 to about 6.

[0030] In some embodiments, the pH of the beverage is measured at the time the beverage is prepared, i.e., from the outset. In other embodiments, the pH can be measured at other times (e.g., 24 hours after preparation, 48 hours after preparation, 1 week after preparation, 2 weeks after preparation, 3 weeks after preparation, 4 weeks after preparation, 5 weeks after preparation, 6 weeks after preparation, 7 weeks after preparation, 8 weeks after preparation, or 3 months after preparation).

[0031] Creatine degradation to creatinine can affect the pH of the beverage. Therefore, pH can be used to measure the stability of the beverage. In some embodiments, the pH of the beverage remains essentially unchanged for at least 48 hours after formulation, such as, for example, at least 1 week after formulation, at least 2 weeks after formulation, at least 3 weeks after formulation, at least 4 weeks after formulation, at least 5 weeks after formulation, at least 6 weeks after formulation, at least 7 weeks after formulation, at least 8 weeks after formulation, or at least 3 months after formulation. A "substantial change" in pH is defined herein as a change in subsequent measurements greater than ± 1.0 compared to the initial measurement.

[0032] Creatine stability can also be measured by determining the creatine concentration in a sample by high performance liquid chromatography (HPLC). Methods for measuring creatine by HPLC are known in the art (e.g., Analytical Biochemistry 214, pp. 278-283 (1993)). An exemplary method is also provided in Example 1 below.

[0033] When stored at 5° C., the beverages of the present invention exhibit minimal creatine degradation over a period of at least three months. In particular embodiments, after three months of storage at 5° C., the creatine concentration of the beverage is at least 90% of the initial creatine concentration, at least 95% of the initial creatine concentration, at least 97% of the initial creatine concentration, at least 98% of the initial creatine concentration, or at least 99% of the initial creatine concentration. “Initial concentration” refers to the creatine concentration measured at the time of formulation (e.g., within 24 hours of preparing the beverage).

[0034] In other embodiments, the creatine concentration of the beverage is at least 90% of the initial creatine concentration when stored at 5°C for four months, five months, six months, seven months, eight months, nine months, ten months, eleven months, or twelve months.

[0035] In yet other embodiments, the creatine concentration of the beverage is at least 75% of the initial creatine concentration when stored at 5°C for four months, five months, six months, seven months, eight months, nine months, ten months, eleven months, or twelve months.

[0036] The beverages of the present invention also exhibit shelf stability, i.e., after three months of storage at ambient temperature (about 20° C.), the beverage has a creatine concentration of at least 40% of the initial creatine concentration, at least 45% of the initial concentration, or at least 50% of the initial creatine concentration. In more specific embodiments, the beverage has a creatine concentration of at least 40% of the initial creatine concentration when stored at ambient temperature for four months, five months, six months, seven months, eight months, nine months, ten months, eleven months, or twelve months.

[0037] The creatine concentration in the beverage can be from about 50 mg / L to about 5,000 mg / L, such as, for example, from about 100 mg / L to about 5,000 mg / L, from about 500 mg / L to about 5,000 mg / L, from about 1,000 mg / L to about 5,000 mg / L, from about 2,000 mg / L to about 5,000 mg / L, from about 3,000 mg / L to about 5,000 mg / L, and from about 4,000 mg / L to about 5,000 mg. In certain embodiments, the creatine concentration refers to the initial creatine concentration.

[0038] The stability of creatine in the present acidic beverage formulation is attributed to the presence of certain electrolytes. Without wishing to be bound by theory, it is believed that the electrolytes in salt form stabilize the creatine molecule by binding at positions shown below and preventing intramolecular reactions resulting in creatinine, as shown below.

[0039]

[0040] A. Electrolytes

[0041] The ready-to-drink beverages of the present invention contain at least one electrolyte. Non-limiting examples of electrolytes include sodium, potassium, calcium, magnesium, chloride, phosphate, bicarbonate, and combinations thereof. The electrolytes and ionic components used in the present invention are typically, but not necessarily, derived from their corresponding water-soluble and non-toxic salts. Unless otherwise defined, the amount of electrolyte or ionic component in the beverage is based on the electrolyte or ionic component present in the final drinkable beverage composition. Electrolyte concentrations refer only to ions, not salts.

[0042] The beverages of the present invention preferably contain a total electrolyte concentration of at least about 200 mg / L, at least about 300 mg / L, at least about 400 mg / L, at least about 500 mg / L, at least about 600 mg / L, at least about 700 mg / L, or at least about 800 mg / L. In particular embodiments, the beverages contain an electrolyte concentration of from about 400 mg / L to about 1,000 mg / L, from about 400 mg / L to about 900 mg / L, from about 400 mg / L to about 800 mg / L, from about 400 mg / L to about 700 mg / L, from about 400 mg / L to about 600 mg / L, from about 400 mg / L to about 500 mg / L, or from about 500 mg / L to about 1,000 mg / L.

[0043] The potassium ion component can be provided by any salt, including chloride, carbonate, sulfate, acetate, bicarbonate, citrate, phosphate, hydrogen phosphate, tartrate, sorbate, or a combination thereof. Potassium ions are preferably present in the beverages of the present invention in an amount of at least 0.0025% to about 0.08%, from about 0.0075% to about 0.06%, or from about 0.0075% to about 0.015% by weight.

[0044] Beverages of the present invention can contain from about 5 mg / L to about 1,000 mg / L, more preferably from about 50 mg / L to about 300 mg / L, such as, for example, from about 100 mg / L to about 300 mg / L, from about 200 mg / L to about 300 mg / L, from about 50 mg / L to about 200 mg / L, from about 100 mg / L to about 200 mg / L, or from about 100 mg / L to about 200 mg / L potassium.

[0045] The sodium ion component can be provided by any salt, including chloride, carbonate, sulfate, acetate, bicarbonate, citrate, phosphate, hydrogen phosphate, tartrate, sorbate, or a combination thereof. Sodium ions are preferably present in the beverages of the present invention in an amount of at least about 0.005% to about 0.1%, from about 0.0075% to about 0.075%, or from about 0.015% to about 0.05% by weight.

[0046] The beverage of the present application can contain from about 5 mg / L to about 1,000 mg / L, more preferably from about 300 mg / L to about 800 mg / L of sodium, such as, for example, from about 300 mg / L to about 700 mg / L, from about 300 mg / L to about 600 mg / L, from about 300 mg / L to about 500 mg / L, from about 300 mg / L to about 400 mg / L, from about 400 mg / L to about 800 mg / L, from about 400 mg / L to about 700 mg / L, from about 400 mg / L to about 600 mg / L, from about 400 mg / L to about 500 mg / L, from about 500 mg / L to about 800 mg / L, from about 500 mg / L to about 700 mg / L, from about 500 mg / L to about 600 mg / L, from about 600 mg / L to about 800 mg / L, from about 600 mg / L to about 700 mg / L, and from about 700 mg / L to about 800 mg / L of sodium. In particular embodiments, the beverage of the present application contains from about 600 mg / L to about 700 mg / L of sodium.

[0047] The calcium ion component can be provided by any salt, including chloride, carbonate, sulfate, acetate, bicarbonate, citrate, phosphate, hydrogen phosphate, tartrate, sorbate, or combinations thereof. Calcium ions are preferably present in the beverage of the present application in an amount of at least about 0.0005% to about 0.010% by weight.

[0048] The beverage of the present application can contain from about 5 mg / L to about 1,000 mg / L, more preferably from about 1 mg / L to about 50 mg / L, such as, for example, from about 5 mg / L to about 10 mg / L of calcium.

[0049] The magnesium ion component can be provided by any salt, including chloride, carbonate, sulfate, acetate, bicarbonate, citrate, phosphate, hydrogen phosphate, tartrate, sorbate, or combinations thereof. Magnesium ions are preferably present in the beverage of the present application in an amount of at least about 0.0005% to about 0.010% by weight.

[0050] The beverage of the present application can contain from about 5 mg / L to about 1,000 mg / L, more preferably from about 1 mg / L to about 50 mg / L, such as, for example, from about 5 mg / L to about 20 mg / L of magnesium.

[0051] The beverage can contain from about 0.005% to about 0.20%, from about 0.01% to about 0.15%, or from about 0.02% to about 0.075% by weight of chloride ions. The chloride ion component can be provided by a salt, such as sodium chloride, potassium chloride, or combinations thereof.

[0052] In a specific embodiment, the beverage of the present invention contains at least one electrolyte selected from the group consisting of sodium, potassium, magnesium, calcium, and combinations thereof. In another specific embodiment, the beverage of the present invention contains at least one electrolyte selected from the group consisting of sodium, potassium, magnesium, calcium, and combinations thereof, wherein the amount of each electrolyte is as described above.

[0053] B. Branched-chain amino acids (BCAAs)

[0054] Branched-chain amino acids (BCAAs) are amino acids with branched aliphatic side chains (central carbon atoms bound to three or more carbon atoms). The ready-to-drink beverages of the present invention contain at least one branched-chain amino acid. There are three proteinogenic BCAAs: leucine, isoleucine, and valine. Non-proteinogenic BCAAs include 2-aminoisobutyric acid. In specific embodiments, the beverages contain at least one of leucine, isoleucine, and / or valine. In more specific embodiments, the beverages contain leucine, isoleucine, and valine. BCAAs can be in either the D- or L- configuration.

[0055] The beverages of the present invention preferably contain a total BCAA concentration of from about 50 mg / L (ppm) to about 5,000 mg / L, such as, for example, from about 1,000 mg / L to about 5,000 mg / L, from about 2,000 mg / L to about 5,000 mg / L, from about 3,000 mg / L to about 5,000 mg / L, from about 4,000 mg / L to about 5,000 mg / L, from about 1,000 mg / L to about 4,000 mg / L, from about 2,000 mg / L to about 4,000 mg / L, from about 3,000 mg / L to about 4,000 mg / L, from about 1,000 mg / L to about 3,000 mg / L, from about 2,000 mg / L to about 3,000 mg / L, or from about 1,000 mg / L to about 2,000 mg / L.

[0056] In particular embodiments, the beverages of the present invention contain from about 2,000 mg / L to about 3,000 mg / L BCAAs.

[0057] C. Beverage ingredients

[0058] The ready-to-drink beverage according to the invention may contain additional typical beverage ingredients (eg at least one sweetener and / or at least one functional ingredient and / or at least one additive).

[0059] Sweeteners can be natural sweeteners, natural high-potency sweeteners or synthetic sweeteners. As used herein, phrase "natural high-potency sweeteners" (NHPS) refer to any sweeteners found naturally in nature and having a sweetness effect greater than sucrose, fructose or glucose in terms of characteristics, and having less calories. Natural high-potency sweeteners can be provided as a pure compound or alternatively as a part of an extract. As used herein, phrase "synthetic sweeteners" refer to any compositions not found naturally in nature and having a sweetness effect greater than sucrose, fructose or glucose in terms of characteristics, and having less calories.

[0060] Non-limiting examples of NHPS include stevia and steviol glycosides, such as rebaudioside M, rebaudioside D, rebaudioside A, rebaudioside N, rebaudioside O, rebaudioside E, stevioside, 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 U, rebaudioside V, rebaudioside W, rebaudioside Z1, rebaudioside Z2, rebaudioside IX, enzymatically glycosylated steviol glycosides, and combinations thereof.

[0061] In certain embodiments, the steviol glycoside blend comprises at least about 5%, 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% steviol glycosides by weight.

[0062] In exemplary embodiments, the steviol glycoside blend comprises at least about 50% by weight, such as, for example, from about 50% to about 90%, from about 50% to about 80%, from about 50% to about 70%, from about 50% to about 60%, from about 60% to about 90%, from about 60% to about 80%, from about 60% to about 70%, from about 70% to about 90%, from about 70% to about 80%, and from about 80% to about 90% steviol glycosides.

[0063] Another exemplary NHPS is Momordica grosvenori and related mogroside compounds, such as grosmogroside I, mogroside IA, mogroside IE, 11-oxomogroside IA, mogroside II, mogroside II A, mogroside II B, mogroside II E, 7-oxomogroside II E, mogroside III, mogroside IIIe, 11-oxomogroside IIIE, 11-deoxymogroside III, 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, mogroside alcohol, 11-oxomogroside Mogroside, simenoside I, isomers of simenoside I (e.g., those disclosed in 20170119032; the patent is incorporated by reference in its entirety), (3β,9β,10α,11α,24R)-3-[(4-O-β-D-glucopyranosyl-6-O-β-D-glucopyranosyl]-25-hydroxy-9-methyl-19-norlanost-5-en-24-yl-[2-O-β-D-glucopyranosyl] (3β,9β,10α,11α,24R)-[(2-O-β-D-glucopyranosyl-6-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]-25-hydroxy-9-methyl-19-norlanost-5-en-24-yl-[2-O-β-D-glucopyranosyl-6-O-β-D-glucopyranosyl]-β-D-glucopyranosyl] -D-glucopyranoside); and (3β,9β,10α,11α,24R)-[(2-O-β-D-glucopyranosyl-6-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]-25-hydroxy-9-methyl-19-norlanost-5-en-24-yl-[2-O-β-D-glucopyranosyl-6-O-β-D-glucopyranosyl]-β-D-glucopyranoside).

[0064] In certain embodiments, the mogroside blend comprises at least about 5%, 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% mogroside by weight.

[0065] Other exemplary NHPSs include monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, mabinlin, hernandulcin, phylloxetine, glycyphyllin, phloridzin, trilobatin, baiyunoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, phlomisoside I, periandrin I, abrusoside A, and cyclocaryoside I.

[0066] In one embodiment, the sweetener is a carbohydrate sweetener. Suitable carbohydrate sweeteners include, but are not limited to, the group consisting of sucrose, glyceraldehyde, dihydroxyacetone, erythrose, threose, erythrulose, arabinose, lyxose, ribose, xylose, ribulose, xylulose, allose, altrose, galactose, glucose, gulose, idose, mannose, talose, fructose, psicose, sorbose, tagatose, mannoheptulose, sedoheptulose, octolose, fucose, rhamnose, arabinose, turanose, sialoses, and combinations thereof.

[0067] Other suitable sweeteners include simanin, monatin and its salts (monatin SS, RR, RS, SR), curculin, mogroside, glycyrrhizic acid and its salts, thaumatin, monellin, mabinin, brazin, helan sweetener, phyllotoxin, phloridzin, phloridzin, trilobatin, baiyuanshen glycoside, eudicot glycoside, polypodioside A, terekaside A, terekaside B, sapindus mukorossi sesquiterpenoid glycosides, pseudogentiana glycoside I, brazilienin I, abrin triterpenoid glycoside A, steviolbioside and cyclocarya paliurus glycoside I, sugar alcohols such as erythritol, sucralose, acesulfame potassium, acesulfame), acesulfame acid and its salts, aspartame, alitame, saccharin and its salts, neohesperidin dihydrochalcone, cyclamate, cyclamate and its salts, neotame, advantame, glycosylated steviol glycosides (GSG) and combinations thereof.

[0068] In one embodiment, the sweetener is a caloric sweetener or a mixture of caloric sweeteners. In another embodiment, the caloric sweetener is selected from sucrose, fructose, glucose, high fructose corn / starch syrup, beet sugar, cane sugar, and combinations thereof.

[0069] In another embodiment, the sweetener is a rare sugar selected from the group consisting of allulose, gulose, kojibiose, sorbose, lyxose, ribulose, xylose, xylulose, D-allose, L-ribose, D-tagatose, L-glucose, L-fucose, L-arabinose, turanose, and combinations thereof.

[0070] The amount of sweetener in the ready-to-drink beverage depends on the properties of the sweetener and the desired sweetness level. In a preferred embodiment, the sweetener is present in a sweetening amount (ie, a concentration at which sweetness is detectable).

[0071] As will be appreciated by those skilled in the art, high potency sweeteners are more effective and therefore require lower concentrations to reach a specific sucrose equivalence (SE). The sweetness of a non-sucrose sweetener can be measured relative to a sucrose reference by determining the sucrose equivalence (SE) of the non-sucrose sweetener. Typically, a taste panel is trained to detect the sweetness of a reference sucrose solution containing between 1% and 15% sucrose (w / v). Other non-sucrose sweeteners are then tasted at a series of dilutions to determine the concentration of the non-sucrose sweetener that is as sweet as a given percentage of sucrose reference. For example, if a 1% solution of a non-sucrose sweetener is as sweet as a 10% sucrose solution, the sweetener is said to be 10 times more potent than sucrose and to have a sucrose equivalence of 10%.

[0072] In one embodiment, the one or more sweeteners provide a sucrose equivalence of about 1% (w / v) (such as, for example, about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 11%, about 12%, about 13%, about 14%, or any range therebetween) to the ready-to-drink beverage.

[0073] In another embodiment, the ready-to-drink beverages of the present invention have from about 2% to about 14% SE, such as, for example, from about 2% to about 10%, from about 2% to about 5%, from about 5% to about 15%, from about 5% to about 10%, or from about 10% to about 15%.

[0074] Another measure of sweetness can be described using degrees Brix (°Bx) to describe the amount of sucrose in a reference solution, and therefore, sweetness. One degree Brix is ​​1 gram of sucrose in 100 grams of solution, and represents the strength of the solution as a percentage by weight (% w / w) (strictly speaking, by mass). In an embodiment, the ready-to-drink beverage is sweetened with sucrose and the beverage can be about 1 degree Brix, about 2 degrees Brix, about 3 degrees Brix, about 4 degrees Brix, about 5 degrees Brix, about 6 degrees Brix, about 7 degrees Brix, about 8 degrees Brix, about 9 degrees Brix, about 10 degrees Brix, about 11 degrees Brix, about 12 degrees Brix, about 13 degrees Brix, about 14 degrees Brix, or any range therebetween.

[0075] Exemplary functional ingredients include, but are not limited to, saponins, antioxidants, dietary fiber sources, fatty acids, vitamins, glucosamine, minerals, preservatives, hydrating agents, probiotics, prebiotics, weight management agents, osteoporosis management agents, phytoestrogens, long chain aliphatic saturated primary alcohols, plant sterols, and combinations thereof.

[0076] In certain embodiments, the functional ingredient is at least one saponin. As used herein, at least one saponin can comprise a single saponin or multiple saponins as the functional ingredient of the composition provided herein. Saponin is a glycoside natural plant product comprising an aglycone ring structure and one or more sugar moieties. Non-limiting examples of specific saponins used in specific embodiments of the present invention include Group A acetylated saponins, Group B acetylated saponins, and Group E acetylated saponins. Several common sources of saponin include soybeans, soapwort plants (Saponaria, whose roots have been used as soap in history), and alfalfa, aloe, asparagus, grapes, chickpeas, yucca, and various other beans and weeds with approximately 5% saponin content by dry weight. Saponin can be obtained from these sources using extraction techniques well known to those of ordinary skill in the art. The description of conventional extraction techniques can be found in U.S. Patent Application No. 2005 / 0123662.

[0077] In certain embodiments, the functional ingredient is at least one antioxidant.As used herein, "antioxidant" refers to any substance that prevents, inhibits, or reduces oxidative damage to cells and biomolecules.

[0078] Examples of suitable antioxidants for use in embodiments of the present invention include, but are not limited to, vitamins, vitamin cofactors, minerals, hormones, carotenoids, carotenoid terpenes, non-carotenoid terpenes, flavonoids, flavonoid polyphenols (e.g., bioflavonoids), flavonols, flavones, phenols, polyphenols, phenolic esters, polyphenolic esters, non-flavonoid phenols, isothiocyanates, and combinations thereof. In some embodiments, the antioxidant is vitamin A, vitamin C, vitamin E, ubiquinone, the mineral selenium, manganese, melatonin, alpha-carotene, beta-carotene, lycopene, lutein, zeanthin, cryptoxanthin, reservatol, eugenol, quercetin, catechin, gossypol, hesperetin, curcumin, ferulic acid, thymol, hydroxytyrosol, turmeric, thyme, olive oil, lipoic acid, glutathione, gutamine, oxalic acid, tocopherol derivatives, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), ethylenediaminetetraacetic acid (EDTA), butylhydroquinone, acetic acid, pectin, tocotrienols, tocopherol, coenzyme Q10, zeaxanthin, astaxanthin, canthaxanthin, Saponins, limonin, kaempfedrol, myricetin, isorhamnetin, proanthocyanidins, quercetin, rutin, luteolin, apigenin, tangeritin, hesperetin, naringenin, erodictyol, flavan-3-ols (e.g., anthocyanidins), gallocatechin, epicatechin and its gallate forms, epigallocatechin and its gallate forms (ECGC), theaflavins and its gallate forms, thearubigin, isoflavones, phytoestrogens, genistein, daidzein, glycitein, anythocyanin, cyaniding, delphinidin, malvidin, malvidin, methylcyanidin, petunidin, ellagic acid, gallic acid, salicylic acid, rosmarinic acid, cinnamic acid and its derivatives (e.g., ferulic acid), chlorogenic acid, chicoric acid acid), gallnut tannins, ellagitannins, anthocyanins, beta-cyanins and other plant pigments, silymarin, citric acid, lignans, antinutrients, bilirubin, uric acid, R-α-lipoic acid, N-acetylcysteine, emblicanin, apple extract, apple peel extract (apple polyphenols), rooibos extract red, rooibos extract greenGreen), hawthorn fruit extract, raspberry extract, green coffee antioxidant (GCA), wild cherry extract 20%, grape seed extract (VinOseed), cocoa bean extract, hops extract, mangosteen fruit extract, mangosteen shell extract, cranberry extract, pomegranate extract, pomegranate peel extract, pomegranate seed extract, hawthorn berry extract, pomegranate extract, cinnamon bark extract, grape skin extract, bilberry extract, pine bark extract, pycnogenol, elderberry extract, mulberry root extract, goji berry extract, blackberry extract, blueberry extract, blueberry leaf extract, raspberry extract, turmeric extract, citrus bioflavonoids, black currant, ginger, acai powder, green coffee bean extract, green tea extract and phytic acid or a combination thereof. In alternative embodiments, the antioxidant is a synthetic antioxidant, for example, such as butylated hydroxytoluene or butylated hydroxyanisole. Other sources of suitable antioxidants for use in embodiments of the present 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.

[0079] Specific antioxidants belong to the class of phytonutrients known as polyphenols (also known as "polyphenols"), which are a group of chemicals found in plants characterized by the presence of more than one phenolic group per molecule. Suitable polyphenols for use in embodiments of the present invention include catechins, proanthocyanidins, proanthocyanidins, anthocyanidins, quercetin, rutin, resveratrol, isoflavones, curcumin, punicalagin, ellagitannins, hesperidin, naringin, citrus flavonoids, chlorogenic acid, other similar materials, and combinations thereof.

[0080] In one embodiment, the antioxidant is a catechin, such as, for example, epigallocatechin gallate (EGCG). In another embodiment, the antioxidant is selected from proanthocyanidins, proanthocyanidins, or a combination thereof. In a specific embodiment, the antioxidant is an anthocyanidin. In yet other embodiments, the antioxidant is selected from quercetin, rutin, or a combination thereof. In one embodiment, the antioxidant is resveratrol. In another embodiment, the antioxidant is an isoflavone. In yet another embodiment, the antioxidant is curcumin. In yet another embodiment, the antioxidant is selected from quercetin, ellagitannins, or a combination thereof. In yet another embodiment, the antioxidant is chlorogenic acid.

[0081] In certain embodiments, functional ingredient is at least one dietary fiber.The multiple polymer carbohydrates with significantly different structures in composition and key two aspects fall within the definition of dietary fiber.Such compounds are well known to those skilled in the art, and their limiting examples include non-starch polysaccharides, lignin, cellulose, methylcellulose, hemicellulose, beta-glucan, pectin, gum, mucilage, wax, inulin, oligosaccharides, fructooligosaccharides, cyclodextrin, chitin and combination thereof.Although dietary fiber is derived from plant origin conventionally, indigestible animal products such as chitin are also classified as dietary fiber.Chitin is a polysaccharide composed of the acetylglucosamine units connected by the beta (1-4) key similar to that of cellulose.

[0082] In certain embodiments, functional ingredient is at least one fatty acid.As used herein, " 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 ω-9 fatty acid precursors) and esterified fatty acids.As used herein, " long-chain polyunsaturated fatty acids " refers to any polyunsaturated carboxylic acid or organic acid with a long aliphatic tail.As used herein, " ω-3 fatty acids " refers to any polyunsaturated fatty acids, and it has the first double bond as the 3rd carbon-carbon bond from the terminal methyl end of its carbon chain.In a specific embodiment, ω-3 fatty acids can include long-chain ω-3 fatty acids.As used herein, " ω-6 fatty acids " are any polyunsaturated fatty acids, and it has the first double bond as the 6th carbon-carbon bond from the terminal methyl end of its carbon chain.

[0083] Suitable ω-3 fatty acids for embodiments of the present invention can derive from for example algae, fish, animal, plant or its combination.The example of suitable ω-3 fatty acids includes but is not limited to linolenic acid, α-linolenic acid, eicosapentaenoic acid, docosahexaenoic acid, octadecatetraenoic acid, eicosatetraenoic acid and combination thereof.In certain embodiments, suitable ω-3 fatty acids can be provided in fish oil (for example, herring oil, tuna oil, salmon oil, bonito oil and cod oil), microalgae ω-3 oil or its combination. In certain embodiments, suitable omega-3 fatty acids can 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 oils from tuna or salmon (from Arista Wilton, CT), OmegaSource 2000. Marine oil from menhaden and marine oil from cod (from OmegaSource, RTP, NC).

[0084] Suitable omega-6 fatty acids include, but are not limited to, linoleic acid, gamma-linolenic acid, dihomo-gamma-linolenic acid, arachidonic acid, eicosadienoic acid, docosadienoic acid, adrenic acid, docosapentaenoic acid, and combinations thereof.

[0085] Suitable esterified fatty acids for use in embodiments of the present invention include, but are not limited to, monoacylglycerols containing ω-3 and / or ω-6 fatty acids, diacylglycerols containing ω-3 and / or ω-6 fatty acids, or triacylglycerols containing ω-3 and / or ω-6 fatty acids, and combinations thereof.

[0086] In certain embodiments, the functional ingredient is at least one vitamin. Suitable vitamins include vitamin A, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6, vitamin B7, vitamin B9, vitamin B12, and vitamin C.

[0087] A variety of other compounds have been classified as vitamins by some officials. These compounds can be called pseudovitamins and include, but are not limited to, compounds such as ubiquinone (coenzyme Q10), pancreatic acid, dimethylglycine, taestrile, amygdalin, flavonoids, p-aminobenzoic acid, adenine, adenylic acid and s-methylmethionine. As used herein, the term vitamin includes pseudovitamins. In certain embodiments, the vitamin is a fat-soluble vitamin selected from vitamin A, vitamin D, vitamin E, vitamin K and combinations thereof. In other embodiments, the vitamin is a water-soluble vitamin selected from vitamin B1, vitamin B2, vitamin B3, vitamin B6, vitamin B12, folic acid, biotin, pantothenic acid, vitamin C and combinations thereof.

[0088] In certain embodiments, the functional ingredient is glucosamine, optionally further comprising chondroitin sulfate.

[0089] In certain embodiments, the functional ingredient is at least one mineral. According to the teachings of the present invention, mineral comprises the inorganic chemical elements needed by living organisms. Mineral is made up of a wide range of compositions (e.g., elements, simple salts and composite silicates) and crystalline structures are also widely different. They can occur naturally in food and beverages, can be added as supplements, or can be eaten or used separately from food or beverages.

[0090] Minerals can be classified as bulk minerals, which are required in relatively large amounts, or trace minerals, which are required in relatively small amounts. Bulk minerals are generally required in amounts greater than or equal to about 100 mg / day, and trace minerals are those required in amounts less than about 100 mg / day.

[0091] In one embodiment, mineral is selected from main mineral, trace mineral or its combination.The limiting examples of main mineral include calcium, chlorine, magnesium, phosphorus, potassium, sodium and sulfur.The limiting examples of trace mineral include chromium, cobalt, copper, fluorine, iron, manganese, molybdenum, selenium, zinc and iodine.Although iodine is usually classified as a trace mineral, it requires a larger amount than other trace minerals and is often classified as a main mineral.

[0092] In certain embodiments, the mineral is a trace mineral considered essential for human nutrition, non-limiting examples of which include bismuth, boron, lithium, nickel, rubidium, silicon, strontium, tellurium, tin, titanium, tungsten, and vanadium.

[0093] The minerals presented herein can be in any form known to those of ordinary skill in the art. For example, in one embodiment, the mineral can be in its ionic form having a positive or negative charge. In another embodiment, the mineral can be in its molecular form. For example, sulfur and phosphorus typically exist naturally as sulfates, sulfides, and phosphates.

[0094] In certain embodiments, the functional ingredient is at least one preservative. In specific embodiments, the preservative is selected from an antimicrobial, an antioxidant, an anti-enzyme, or a combination thereof. Non-limiting examples of antimicrobials include sulfites, propionates, benzoates, sorbates, nitrates, nitrites, bacteriocins, salts, sugars, acetic acid, dimethyl dicarbonate (DMDC), ethanol, and ozone. In one embodiment, the preservative is a sulfite. Sulfites include, but are not limited to, sulfur dioxide, sodium bisulfite, and potassium bisulfite. In another embodiment, the preservative is a propionate. Propionates include, but are not limited to, propionic acid, calcium propionate, and sodium propionate. In yet another embodiment, the preservative is a benzoate. Benzoates include, but are not limited to, sodium benzoate and benzoic acid. In yet another embodiment, the preservative is a sorbate. Sorbates include, but are not limited to, potassium sorbate, sodium sorbate, calcium sorbate, and sorbic acid. In yet another embodiment, the preservative is a nitrate and / or a nitrite. Nitrates and nitrites include, but are not limited to, sodium nitrate and sodium nitrite. In another embodiment, at least one preservative is a bacteriocin, such as, for example, nisin. In yet another embodiment, the preservative is ethanol. In yet another embodiment, the preservative is ozone. Non-limiting examples of anti-enzyme agents suitable for use as preservatives in specific embodiments of the present invention include ascorbic acid, citric acid, and metal chelators such as ethylenediaminetetraacetic acid (EDTA).

[0095] In certain embodiments, the functional ingredient is at least one hydrating agent. In another specific embodiment, the hydrating agent is a carbohydrate for replenishing the energy storage burned by muscle. Suitable carbohydrates for use in a specific embodiment of the present invention have been described in U.S. Patent numbers 4,312,856, 4,853,237, 5,681,569 and 6,989,171. The limiting examples of applicable carbohydrates include monose, disaccharides, oligosaccharides, complex polysaccharides or their combination. The limiting examples of the monose for use in a specific embodiment include trioses, tetroses, pentoses, hexoses, heptoses, octose and nonose. The limiting examples of suitable monosaccharides of particular types 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, sedoheptulose (sedoheltulose), octolose (octolose) and sialic sugar (sialose). The limiting examples of suitable disaccharides include sucrose, lactose and maltose. The limiting examples of suitable oligosaccharides include sucrose, maltotriose and maltodextrin. In other specific embodiments, carbohydrate is provided by corn syrup, beet sugar, cane sugar, juice or tea.

[0096] In another specific embodiment, the hydrating agent is a flavanol that provides cell rehydration. Flavanols are a class of natural substances found in plants and typically include a 2-phenylbenzopyrone molecular skeleton attached to one or more chemical moieties. Non-limiting examples of suitable flavanols for use in specific embodiments of the present invention include catechin, epicatechin, gallocatechin, epigallocatechin, epicatechin gallate, epigallocatechin 3-gallate, theaflavins, theaflavins 3-gallate, theaflavins 3'-gallate, theaflavins 3,3' gallate, thearubigins, or a combination thereof. Several common sources of flavanols include tea plants, fruits, vegetables, and flowers. In a preferred embodiment, flavanols are extracted from green tea.

[0097] In certain embodiments, the hydrating agent is a glycerol solution that enhances exercise endurance. Ingestion of solutions containing glycerol has been shown to provide a variety of beneficial physiological effects, such as expanded blood volume, reduced heart rate, and reduced rectal temperature.

[0098] In certain embodiments, the functional ingredient is selected from at least one probiotic, prebiotic, and combinations thereof. Probiotics are beneficial microorganisms that influence the naturally occurring gastrointestinal microflora of the human body. Examples of probiotics include, but are not limited to, bacteria of the genus Lactobacilli, the genus Bifidobacteria, the genus Streptococci, or combinations thereof that provide beneficial effects on humans. In a particular embodiment of the invention, at least one probiotic is selected from the genus Lactobacilli. According to other particular embodiments of the invention, the probiotic is selected from the genus Bifidobacterium. In a particular embodiment, the probiotic is selected from the genus Streptococcus.

[0099] Probiotics that can be used according to the present invention are well known to those skilled in the art. Non-limiting examples of foods containing probiotics include yogurt, sauerkraut, kefir, kimchi, fermented vegetables, and other foods containing microbial elements that favorably affect the host animal by improving the intestinal microbalance.

[0100] According to embodiments of the present invention, prebiotics include, but are not limited to, mucopolysaccharides, oligosaccharides, polysaccharides, amino acids, vitamins, nutrient precursors, proteins and combinations thereof. According to a specific embodiment of the present invention, prebiotics are selected from dietary fiber, including, but not limited to, polysaccharides and oligosaccharides. The limiting examples of the oligosaccharides classified as prebiotics according to a specific embodiment of the present invention include fructooligosaccharides, inulin, isomaltooligosaccharides, lactitol (lactilol), oligolactose, lactulose, pyrodextrin, soybean oligosaccharides, oligomeric transgalactose and oligoxylose. In other embodiments, prebiotics are amino acids. Although multiple known prebiotics are decomposed to provide carbohydrates for probiotics, some probiotics also need amino acids to provide nutrients.

[0101] Prebiotics are naturally found in a variety of foods, including, but not limited to, 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, beets, kale, mustard greens, turnip greens), and legumes (e.g., lentils, kidney beans, chickpeas, navy beans, white beans, black beans).

[0102] In certain embodiments, the functional ingredient is at least one weight management agent. As used herein, "weight management agents" include appetite suppressants and / or thermogenic agents. As used herein, the phrases "appetite suppressants," "appetite satiety compositions," "satiating agents," and "satiating ingredients" are synonymous. The phrase "appetite suppressants" describes macronutrients, herbal extracts, exogenous hormones, anorexigenics, anorexigenics, drugs, and combinations thereof that, when delivered in effective amounts, suppress, inhibit, reduce, or otherwise diminish a person's appetite. The phrase "thermogenic agents" describes macronutrients, herbal extracts, exogenous hormones, anorexigenics, anorexigenics, drugs, and combinations thereof that, when delivered in effective amounts, stimulate or otherwise enhance a person's thermogenesis or metabolism.

[0103] Suitable weight management agents include macronutrients selected from the group consisting of protein, carbohydrates, dietary fat, and combinations thereof. Consumption of protein, carbohydrates, and dietary fat stimulates the release of peptides that have an appetite suppressant effect. For example, consumption of protein and dietary fat stimulates the release of the gastrointestinal hormone cholecystokinin (CCK), while consumption of carbohydrates and dietary fat stimulates the release of glucagon-like peptide 1 (GLP-1).

[0104] Suitable macronutrient weight management agents also include carbohydrates. Carbohydrates generally include sugars, starches, cellulose and gums that are converted by the body into glucose for energy. Carbohydrates are generally divided into two categories: digestible carbohydrates (e.g., monosaccharides, disaccharides and starch) and indigestible carbohydrates (e.g., dietary fiber). Studies have shown that indigestible carbohydrates and complex polymer carbohydrates with reduced absorption and digestibility in the small intestine stimulate the physiological response of inhibiting food intake. Therefore, the carbohydrates presented herein ideally include indigestible carbohydrates or carbohydrates with reduced digestibility. The non-limiting examples of such carbohydrates include polydextrose; inulin; polyols such as erythritol, mannitol, xylitol and sorbitol derived from monosaccharides; alcohols such as isomalt, lactitol and maltitol derived from disaccharides; and hydrogenated starch hydrolysates. Carbohydrates are described in more detail below.

[0105] In another specific embodiment, the weight management agent is a dietary fat. Dietary fat is a lipid comprising a combination of saturated fatty acids and unsaturated fatty acids. Polyunsaturated fatty acids have been shown to have a greater satiety capacity than monounsaturated fatty acids. Therefore, the dietary fat presented herein desirably includes polyunsaturated fatty acids, non-limiting examples of which include triacylglycerols.

[0106] In another specific embodiment, the weight management agent is an herbal extract. Extracts from various types of plants have been identified as having appetite suppressant properties. Non-limiting examples of plants (whose extracts have appetite suppressant properties) include plants of the genus Hoodia, the genus Trichocaulon, the genus Caralluma, the genus Stapelia, the genus Orbea, the genus Asclepias, and the genus Camellia. Other embodiments include extracts derived from Gymnema Sylvestre, Kola Nut, Citrus Aurantium, Mate, Griffonia Simplicifolia, Guarana, myrrh, guggul Lipid, and black currant seed oil.

[0107] Herbal extracts can be prepared from any type of plant material or plant biomass. Non-limiting examples of plant material and biomass include stems, roots, leaves, dry powders obtained from plant material, and sap or dry sap. Herbal extracts are typically prepared by extracting sap from plants and then spray-drying the sap. Alternatively, a solvent extraction procedure may be used. After the initial extraction, it may be desirable to further fractionate the initial extract (e.g., by column chromatography) to obtain an herbal extract with enhanced activity. Such technology is well known to those of ordinary skill in the art.

[0108] In one embodiment, the herbal extract is derived from a plant of the genus Hoodia. A steroidal glycoside of the genus Hoodia, referred to as P57, is believed to be responsible for the appetite suppressant effects of the Hoodia species. In another embodiment, 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. In another embodiment, at least one herbal extract is derived from a plant of the genus Gymnoglena. Gymnoglena plants are succulent plants, typically native to South Africa, similar to Hoodia, and include T. piliferum and T. officinale. In another embodiment, the herbal extract is derived from a plant of the genus Asclepias or Obechia. Without wishing to be bound by any theory, it is believed that the compounds exhibiting appetite suppressant activity are saponins, such as pregnane glycosides, which include stavaroside A, B, C, D, E, F, G, H, I, J, and K. In another embodiment, the herbal extract is derived from a plant of the genus Asclepias. Without wishing to be bound by any theory, it is believed that these extracts contain steroidal compounds, such as pregnane glycosides and pregnane sapogenins, that have appetite suppressant effects.

[0109] In another particular embodiment, the body weight management agent is an exogenous hormone having a body weight management effect. Non-limiting examples of such hormones include CCK, peptide YY, ghrelin, bombesin, and gastrin-releasing peptide (GRP), enterostatin, apolipoprotein A-IV, GLP-1, amylin, somastatin, and leptin.

[0110] In another embodiment, the body weight management agent is a drug. Non-limiting examples include phentermine, diethylpropion, phendimetrazine, sibutramine, rimonabant, oxyntomodulin, fluoxetine hydrochloride, ephedrine, phenethylamine, or other stimulants.

[0111] In certain embodiments, the functional ingredient is at least one osteoporosis management agent. In certain embodiments, the osteoporosis management agent is at least one calcium source. According to particular embodiments, the calcium source is any compound containing calcium, including salt complexes, solubilizing substances, and other forms of calcium. Non-limiting examples of calcium sources include calcium amino acid chelate, calcium carbonate, calcium oxide, calcium hydroxide, calcium sulfate, calcium chloride, calcium phosphate, calcium phosphate dibasic, calcium phosphate monobasic, calcium citrate, calcium malate, calcium citrate malate, calcium gluconate, calcium tartrate, calcium lactate, solubilized species thereof, and combinations thereof.

[0112] According to a specific embodiment, the osteoporosis management agent is a magnesium source. A magnesium source is any compound containing magnesium, including salt complexes, dissolved species, and other forms of magnesium. Non-limiting examples of magnesium sources include magnesium chloride, magnesium citrate, magnesium glucoheptonate, magnesium gluconate, magnesium lactate, magnesium hydroxide, magnesium picolate, magnesium sulfate, dissolved species thereof, and mixtures thereof. In another specific embodiment, the magnesium source includes magnesium amino acid chelate or magnesium creatine chelate.

[0113] In other embodiments, the osteoporosis agent is selected from vitamins D, C, K, their precursors and / or beta-carotene, and combinations thereof.

[0114] Various plants and plant extracts have also been identified as being effective for preventing and treating osteoporosis. Non-limiting examples of 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 and species of the genus Lindera, Artemisia, Acorus, Carthamus, Carum, Cnidium, Curcuma, Cyperus, Juniperus, Prunus, etc. as disclosed in U.S. Patent Publication No. 2005 / 0079232. and species from the genera Prunus, Iris, Cichorium, Dodonaea, Epimedium, Erigonoum, Soya, Mentha, Ocimum, Thymus, Tanacetum, Plantago, Spearmint, Bixa, Vitis, Rosemarinus, Rhus, and Anethum.

[0115] In certain embodiments, the functional ingredient is at least one phytoestrogen. Phytoestrogens are compounds found in plants that can typically be delivered to the human body by ingesting the plant or plant part that contains the phytoestrogen. As used herein, "phytoestrogen" refers to any substance that, when introduced into the body, causes any degree of estrogen-like effects. For example, phytoestrogens can bind to estrogen receptors in the body and have minimal estrogen-like effects.

[0116] Examples of suitable phytoestrogens for use in embodiments of the present invention include, but are not limited to, isoflavones, stilbenes, lignans, resorcyclic acid lactone, coumestan, coumestrol, equol, and combinations thereof. Suitable sources of phytoestrogens include, but are not limited to, whole grains, cereals, fiber, fruits, vegetables, black cohosh, agave root, black currant, cherry leaf viburnum, chasteberry, cramp bark, angelica root, devil's club root, false unicorn root, ginseng root, groundgrass, licorice root, liferoot, motherwort, peony root, raspberry leaf, rose family plants, sage leaf, sarsaparilla root, saw palmetto seed, wild yam root, flowering yarrow, legumes, soybeans, soy products (e.g., miso, soy flour, soy milk, soy nuts, soy protein isolate, tempen, or tofu), chickpeas, nuts, lentils, seeds, clover, red clover, dandelion leaf, dandelion root, fenugreek seed, green tea, hops, red wine, flaxseed, garlic, onion, flaxseed, borage, butterfly weed, weed), caraway seeds, chaste tree, vitex, jujube, dill, fennel seeds, gotu kola, milk thistle, mint, pomegranate, sweet wormwood, soy flour, tansy, kudzu root (Pueraria lobata), and the like, and combinations thereof.

[0117] Isoflavones belong to a group of phytonutrients called polyphenols. In general, polyphenols (also called "polyphenols") are a group of chemicals found in plants that are characterized by the presence of more than one phenolic group per molecule.

[0118] Suitable phytoestrogen isoflavones according to embodiments of the present invention include genistein, daidzein, glycitein, biochanin A, formononetin, their respective naturally occurring glycosides and glycoside conjugates, matai resinol, secoisolariciresinol, enterodiol, enterodiol, plant tissue protein, and combinations thereof.

[0119] Suitable sources of isoflavones for use in embodiments of the present invention include, but are not limited to, soybeans, soy products, beans, alfalfa sprouts, chickpeas, peanuts, and red clover.

[0120] In certain embodiments, the functional component is at least one long-chain aliphatic saturated primary alcohol.Long-chain aliphatic saturated primary alcohol is an organic compound of different groups.The term alcohol refers to the following fact: the feature of these compounds is the hydroxyl (-OH) that is bonded to the carbon atom.The limiting examples of the specific long-chain aliphatic saturated primary alcohol used in a particular embodiment of the present invention include 8 carbon atoms 1-octanol, 9 carbon 1-nonanol, 10 carbon atoms 1-decanol, 12 carbon atoms 1-dodecanol, 14 carbon atoms 1-tetradecanol, 16 carbon atoms 1-hexadecanol, 18 carbon atoms 1-octadecanol, 20 carbon atoms 1-eicosanol, 22 carbon 1-docosanol, 24 carbon 1-tetracosanol, 26 carbon 1-hexacosanol, 27 carbon 1-heptacosanol, 28 carbon 1-octacosanol (octanosol), 29 carbon 1-nonacosanol, 30 carbon 1-triacontanol, 32 carbon 1-dotriacontanol, and 34 carbon 1-tetratriacontanol.

[0121] In one embodiment, the long-chain aliphatic saturated primary alcohol is policosanol. Policosanol is a term for a mixture of long-chain aliphatic saturated primary alcohols consisting primarily of 28 carbon atoms, 1-octacosanol, and 30 carbon atoms, 1-triacontanol, with lower concentrations of other alcohols such as 22 carbon atoms, 1-docosanol, 24 carbon atoms, 1-tetracosanol, 26 carbon atoms, 1-hexacosanol, 27 carbon atoms, 1-nonacosanol, 32 carbon atoms, and 34 carbon atoms, 1-tetracontanol.

[0122] In certain embodiments, the functional ingredient is at least one plant sterol, plant stanol, or a combination thereof. As used herein, the phrases "stanol," "plant stanol," and "plant stanol" are synonymous. Plant sterols and stanols are naturally present in small amounts in many fruits, vegetables, nuts, seeds, grains, legumes, vegetable oils, bark, and other plant sources. Sterols are a subgroup of steroid compounds that have a hydroxyl group at C-3. Typically, plant sterols have a double bond within the steroid nucleus, such as cholesterol; however, plant sterols can also contain a substituted side chain (R) at C-24, such as an ethyl or methyl group, or an additional double bond. The structure of plant sterols is well known to those skilled in the art.

[0123] At least 44 naturally occurring phytosterols have been found, and they are generally derived from plants such as corn, soybean, wheat and tung oil; however, they can also be produced synthetically to form compositions identical to those of natural ones or compositions having properties similar to those of naturally occurring phytosterols. Non-restrictive suitable phytosterols include, but are not limited to, 4-demethyl sterols (e.g., β-sitosterol, campesterol, stigmasterol, rapeseed sterol, 22-dehydrorapeseed sterol and Δ5-avenasterol), 4-monomethyl sterols and 4,4-dimethyl sterols (triterpenoid alcohols) (e.g., cycloartenol, 24-methylenecycloartanol and cyclostanol).

[0124] As used herein, the phrases "stanol," "plant stanol," and "phytostanol" are synonymous. Phytostanols are saturated sterols found only in trace amounts in nature and can also be produced synthetically, such as by hydrogenating phytosterols. Suitable phytostanols include, but are not limited to, β-sitostanol, campestanol, cycloartanol, and saturated forms of other triterpenoids.

[0125] As used herein, both phytosterols and phytostanols include multiple isomers such as α and β isomers. Phytosterols and phytostanols of the present invention can also be in the form of their esters. Suitable methods for obtaining esters of phytosterols and phytostanols are well known to those of ordinary skill in the art and are disclosed in U.S. Patent Nos. 6,589,588, 6,635,774, 6,800,317 and U.S. Patent Publication No. 2003 / 0045473. Non-limiting examples of esters of suitable phytosterols and phytostanols include sitosterol acetate, sitosterol oleate, stigmasterol oleate and its corresponding phytostanol esters. Phytosterols and phytostanols of the present invention can also include derivatives thereof.

[0126] Exemplary additives include, but are not limited to, carbohydrates, polyols, amino acids and their corresponding salts, polyamino acids and their corresponding salts, sugar acids and their corresponding salts, nucleotides, organic acids, inorganic acids, organic salts including organic acid salts and organic base salts, inorganic salts, bitter compounds, caffeine, flavoring agents and flavoring ingredients, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, plant extracts, flavonoids, alcohols, polymers, and combinations thereof.

[0127] In one embodiment, the composition further comprises one or more polyols. As used herein, the term "polyol" refers to a molecule containing more than one hydroxyl group. A polyol can be a diol, triol, or tetraol containing 2, 3, and 4 hydroxyl groups, respectively. A polyol can also contain more than 4 hydroxyl groups, such as a pentahydric alcohol, hexahydric alcohol, or heptahydric alcohol containing 5, 6, or 7 hydroxyl groups, respectively. In addition, a polyol can also be a sugar alcohol, a polyhydroxy alcohol, or a polyol as a reduced form of a carbohydrate, wherein the carbonyl group (aldehyde or ketone, reducing sugar) has been reduced to a primary or secondary hydroxyl group. In some embodiments, non-limiting examples of polyols include maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerin), threitol, galactitol, palatinose, reduced isomalt-oligosaccharides, reduced xylo-oligosaccharides, reduced gentio-oligosaccharides, reduced maltose syrup, reduced glucose syrup, and sugar alcohols or any other carbohydrates that can be reduced without adversely affecting taste.

[0128] 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 (α-isomer, β-isomer and / or δ-isomer), glutamine, hydroxyproline, taurine, norvaline, sarcosine and salt forms thereof such as sodium salts or potassium salts or acid salts. Amino acid additives can also be in the form of D- or L- configurations and in the form of monobasic, dibasic or ternary forms of the same or different amino acids. In addition, if appropriate, amino acids can be α-, β-, γ- and / or δ-isomers. In some embodiments, combinations of the above amino acids and their corresponding salts (e.g., sodium salts, potassium salts, calcium salts, magnesium salts or other alkali metal salts or alkaline earth metal salts, or acid salts) are also suitable additives. Amino acids can be natural or synthetic. Amino acids can also be modified. Modified amino acids refer to any amino acid (e.g., N-alkyl amino acids, N-acyl amino acids, or N-methyl amino acids) in which at least one atom has been added, removed, substituted, or a combination thereof. Non-limiting examples of modified amino acids include amino acid derivatives such as trimethylglycine, N-methyl-glycine, and N-methyl-alanine. As used herein, modified amino acids encompass both modified and unmodified amino acids. As used herein, amino acids also encompass 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-α-lysine or poly-L-ε-lysine), poly-L-ornithine (e.g., poly-L-α-ornithine or poly-L-ε-ornithine), poly-L-arginine, other polymeric forms of amino acids, and salt forms thereof (e.g., calcium salts, potassium salts, sodium salts, or magnesium salts, such as monosodium L-glutamate). Polyamino acid additives may also be in D- or L-configuration. In addition, if appropriate, the polyamino acid may be an α-, β-, γ-, δ-, and ε-isomer. In some embodiments, combinations of the above polyamino acids and their corresponding salts (e.g., sodium salts, potassium salts, calcium salts, magnesium salts, or other alkali metal salts or alkaline earth metal salts or acid salts thereof) are also suitable additives. The polyamino acids described herein may also include copolymers of different amino acids. The polyamino acids may be natural or synthetic. The polyamino acid can also be modified so that at least one atom is added, removed, substituted, or a combination thereof (e.g., N-alkyl polyamino acids or N-acyl polyamino acids). As used herein, polyamino acids encompass both modified polyamino acids and unmodified polyamino acids.For example, modified polyamino acids include, but are not limited to, polyamino acids having different molecular weights (MW), such as poly-L-α-lysine having a MW of 1,500, a MW of 6,000, a MW of 25,200, a MW of 63,000, a MW of 83,000, or a MW of 300,000.

[0129] Suitable sugar acid additives include, but are not limited to, aldonic acid, uronic acid, aldaric acid, alginic acid, gluconic acid, glucuronic acid, glucaric acid, galactaric acid, galacturonic acid, and salts thereof (e.g., sodium, potassium, calcium, magnesium or other physiologically acceptable salts), and combinations thereof.

[0130] 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 metal salts or alkaline earth metal salts thereof, and combinations thereof. The nucleotides described herein may also contain nucleotide-related additives, such as nucleosides or nucleic acid bases (e.g., guanine, cytosine, adenine, thymine, uracil).

[0131] Suitable organic acid additives include any compound containing a -COOH moiety, such as, for example, C2-C30 carboxylic acids, substituted hydroxy C2-C30 carboxylic acids, butyric acid (ethyl ester), substituted butyric acid (ethyl ester), benzoic acid, substituted benzoic acids (e.g., 2,4-dihydroxybenzoic acid), substituted cinnamic acids, hydroxy acids, substituted hydroxybenzoic acids, anisic acid substituted cyclohexyl carboxylic acids, tannic acid, aconitic acid, lactic acid, tartaric acid, citric acid, isocitric acid, gluconic acid, glucoheptonic acid, adipic acid, hydroxycitric acid, malic acid, fruitaric acid (a blend of malic acid, fumaric acid, and tartaric acid), fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, creatine, caffeic acid, bile acid, acetic acid, ascorbic acid, alginic acid, isoascorbic acid, polyglutamic acid, glucono delta lactone, and alkali metal or alkaline earth metal salt derivatives thereof. In addition, the organic acid additive may also be in the D-configuration or the L-configuration.

[0132] Suitable organic acid additive salts include, but are not limited to, sodium, calcium, potassium, and magnesium salts of all organic acids, such as citrates, malates, tartrates, fumarates, lactates (e.g., sodium lactate), alginates (e.g., sodium alginate), ascorbates (e.g., sodium ascorbate), benzoates (e.g., sodium benzoate or potassium benzoate), sorbates, and adipates. The example of described organic acid additive optionally can be substituted by at least one group selected from following: hydrogen, alkyl, alkenyl, alkynyl, halogen, haloalkyl, carboxyl, acyl, acyloxy, amino, amido, carboxyl derivative, alkylamino, dialkylamino, arylamino, alkoxy, aryloxy, nitro, cyano group, sulfo group, thiol, imines, sulfonyl, alkylthio, sulfinyl, sulfamoyl, carboxyalkoxy, formamido, phosphono, phosphinyl, phosphoryl, phosphino, thioester, thioether, anhydride, oxime, hydrazine, carbamyl, phosphorus or phosphonate group.In particular embodiments, when being present in consumer's goods (as for example, beverage), organic acid additive is to be present in the sweetener composition with the amount of effectively providing the concentration from about 10ppm to about 5,000ppm.

[0133] Suitable inorganic acid additives include, but are not limited to, phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, sodium dihydrogen phosphate, and alkali metal or alkaline earth metal salts thereof (eg, phytic acid Mg / Ca).

[0134] Suitable bitter compound additives include, but are not limited to, caffeine, quinine, urea, bitter orange oil, naringin, quassia, and salts thereof.

[0135] Suitable flavorings and flavoring ingredient additives include, but are not limited to, vanillin, vanilla extract, mango extract, cinnamon, citrus, coconut, ginger, viridiflorol, almonds, menthol (including mint-free menthol), grape skin extract, and grape seed extract. "Flavoring" and "flavoring ingredient" are synonymous and may include natural or synthetic substances or combinations thereof. Flavorings also include any other substance that imparts flavor and may include natural or non-natural (synthetic) substances that are safe for humans or animals when used within generally accepted limits. Non-limiting examples of proprietary flavorings include Natural flavoring sweetness enhancer K14323( Darmstadt, Germany), Symrise TM Sweetness natural flavor masking agents 161453 and 164126 (Symrise TM , Holzminden, Germany), Natural Advantage TM Bitterness Blockers 1, 2, 9, and 10 (Natural AdvantageTM , Freehold, New Jersey, USA) and Sucramask TM (Creative Research Management, Stockton, California, USA).

[0136] Suitable polymer additives include, but are not limited to, chitin, pectin, pectic, pectic acid, polyuronic acid, polygalacturonic acid, starch, food hydrocolloids or crude extracts thereof (e.g., gum arabic Senegal (Fibergum TM ), seyal gum arabic, carageenan), poly-L-lysine (e.g., poly-L-α-lysine or poly-L-ε-lysine), poly-L-ornithine (e.g., poly-L-α-ornithine or poly-L-ε-ornithine), polypropylene glycol, polyethylene glycol, poly(ethylene glycol methyl ether), polyarginine, polyaspartic acid, polyglutamic acid, polyethyleneimine, alginic acid, sodium alginate, propylene glycol alginate, and sodium polyethylene glycol alginate, sodium hexametaphosphate and its salts, and other cationic and anionic polymers.

[0137] 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 isolate, protein hydrolysate, 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, etc.), collagen (e.g., gelatin), partially hydrolyzed collagen (e.g., hydrolyzed fish collagen), and collagen hydrolysates (e.g., porcine collagen hydrolysate).

[0138] Suitable surfactant additives include, but are not limited to, polysorbate (e.g., polyoxyethylene sorbitan monooleate (polysorbate 80), polysorbate 20, polysorbate 60), sodium dodecylbenzenesulfonate, dioctyl sulfosuccinate or sodium dioctyl sulfosuccinate, sodium dodecyl sulfate, cetylpyridinium chloride (cetylpyridinium chloride), cetyltrimethylammonium bromide, sodium cholate, camphor, choline chloride, sodium glycocholate, sodium taurodeoxycholate, lauroyl arginate, sodium stearoyl lactylate, sodium taurocholate, lecithin, sucrose oleate, sucrose stearate, sucrose palmitate, sucrose laurate, and other emulsifiers, etc.

[0139] Suitable flavonoid additives are classified as flavonols, flavones, flavanones, flavan-3-ols, isoflavones, or anthocyanidins. Non-limiting examples of flavonoid additives include, but are not limited to, catechins (e.g., green tea extract, such as Polyphenon TM 60, Polyphenon TM 30, and Polyphenon TM 25 (Mitsui Norin Co., Ltd., Japan)), polyphenols, rutins (e.g., enzyme-modified rutin Sanmelin TM AO (San-fi Gen F.F.I., Inc., Osaka, Japan)), neohesperidin, naringin, neohesperidin dihydrochalcone, etc.

[0140] Suitable alcohol additives include, but are not limited to, ethanol.

[0141] Suitable astringent compound additives include, but are not limited to, tannic acid, europium chloride (EuCl3), gadolinium chloride (GdCl3), terbium chloride (TbCl3), alum, tannic acid, and polyphenols (e.g., tea polyphenols).

[0142] III. Methods

[0143] The present application also provides a method of making a ready-to-drink beverage, the method comprising (i) providing a beverage base and (ii) adding the beverage ingredient described above to the beverage base, thereby providing a ready-to-drink beverage. The method optionally includes an additional mixing step, thereby mixing the beverage ingredient and the base to facilitate dissolution. The method can also optionally include a heating step, thereby heating the beverage ingredient and the base to facilitate dissolution.

[0144] The beverage ingredients are dissolved in a beverage matrix. Exemplary beverage matrices include beverage-quality water, such as deionized water, distilled water, reverse osmosis water, carbon-treated water, purified water, softened water, and combinations thereof. Additional suitable matrices include, but are not limited to, phosphoric acid, phosphate buffer, citric acid, citrate buffer, and carbon-treated water.

[0145] The method can be carried out at any temperature required to prepare the ready-to-drink beverage. For example, for temperature-sensitive ingredients, the method can be carried out at below 70°C. Similarly, the beverage ingredients can be added to the beverage base in any order.

[0146] Examples

[0147] Example 1: Preparation of ready-to-drink beverages

[0148] The following two ready-to-drink beverage formulations were prepared by mixing all ingredients until they were completely dissolved. The beverages were then mixed for an additional 15 minutes. The beverages were then heat treated at 195 + / - 2°F for 21-23 seconds, filled at 180°F to 185°F, and quickly cooled to room temperature.

[0149] Sports drink preparations1

[0150]

[0151]

[0152] Sports drink preparations2

[0153]

[0154] Example 2: Stability study of ready-to-drink beverages

[0155] The stability of the two ready-to-drink beverages described in Example 1 was studied. The beverages were allowed to stand for a specified period of time at 5°C or 21°C. Creatine was measured by HPLC with UV detection according to the method provided in Analytical Biochemistry 2014, pp. 278-283 (1993). Briefly, reverse phase chromatography (C18 column) was utilized, using gradient elution and UV detection at 210 nm. Separation was achieved in less than 5 minutes. The results are provided in Tables 1 and 2 below:

[0156] Table 1

[0157]

[0158] Table 2

[0159]

Claims

1. A ready-to-drink beverage, comprising: (a) 1000 mg / L to 5000 mg / L of at least one creatine compound; (b) 2000 mg / L to 5000 mg / L of at least one branched-chain amino acid; (c) 5 mg / L to 20 mg / L of magnesium ion; (d) 300 mg / L to 800 mg / L of sodium ion; (e) 50 mg / L to 300 mg / L potassium ion; (f) 1 mg / L to 50 mg / L of calcium ions; wherein the pH of the beverage is 1 to 6; wherein (a)-(f) are dissolved in a beverage base comprising beverage-quality water; wherein the beverage does not contain added creatinine; and wherein the creatine concentration of the beverage after storage for six months at 5°C is at least 75% of the initial creatine concentration and / or the creatine concentration of the beverage after storage for six months at ambient temperature is at least 40% of the initial creatine concentration.

2. The ready-to-drink beverage according to claim 1, wherein the beverage is a sports drink.

3. The ready-to-drink beverage of claim 1, wherein the creatine compound is selected from the group consisting of creatine monohydrate, creatine nitrate, creatine phosphate, creatine methyl ester, creatine ethyl ester, creatine ethyl ester malate, creatine malate, creatine gluconate, creatine hydrochloride, tricreatine malate, tricreatine orotate, creatine citrate, creatine pyruvate, creatine alpha-ketoglutarate, and combinations thereof.

4. The ready-to-drink beverage of claim 1, wherein the creatine concentration is from 2000 mg / L to 5,000 mg / L.

5. The ready-to-drink beverage of claim 1, wherein the beverage further comprises at least one electrolyte selected from the group consisting of chloride, phosphate, bicarbonate, and combinations thereof.

6. The ready-to-drink beverage of claim 1, wherein the at least one branched chain amino acid is selected from the group consisting of leucine, isoleucine, valine, and combinations thereof.

7. The ready-to-drink beverage of claim 6, wherein the concentration of the at least one branched-chain amino acid is from 2000 mg / L to 3000 mg / L.

8. The ready-to-drink beverage of claim 1, further comprising at least one sweetener.

9. The ready-to-drink beverage of claim 1, further comprising at least one additive.

10. The ready-to-drink beverage of claim 1, further comprising at least one functional ingredient.

11. The ready-to-drink beverage of claim 1, wherein the ready-to-drink beverage is selected from the group consisting of a high-calorie beverage, a medium-calorie beverage, a low-calorie beverage, and a zero-calorie beverage.

12. The ready-to-drink beverage of claim 1, wherein the ready-to-drink beverage has less than 5 calories per 8 ounce serving.

13. The ready-to-drink beverage of claim 1, wherein the beverage comprises sucralose.

14. The ready-to-drink beverage of claim 1, wherein the beverage comprises at least one antioxidant.

15. The ready-to-drink beverage of claim 1, wherein the beverage comprises at least one vitamin.

16. The ready-to-drink beverage of claim 1, wherein the at least one branched chain amino acid is 2-aminoisobutyric acid.

17. The ready-to-drink beverage of claim 9, wherein the additive is ethanol.

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