Siamenoside I sweetening beverages with mogroside blends

Abstract

A low calorie beverage sweetened with a mogroside blend sweetener comprising siamenoside I, with improved sensory properties is described. Isomogroside V, 11-oxo mogroside V, mogroside III, mogroside IIE, mogroside V, and mogroside IIIE, when blended with siamenoside I in a certain ratio, can be used to reduce bitterness, sweet retention, bitterness retention, metallic taste, and / or astringency when used in sweetened beverages compared to beverages sweetened only with siamenoside I.

Description

Cross Reference to Related Applications

[0001] This application claims priority to U.S. Provisional Application No. 63 / 482,263, filed January 30, 2023, which is incorporated herein in its entirety. TECHNICAL FIELD

[0002] The present invention relates generally to low calorie beverages containing a mogroside blend sweetener comprising siamenoside I. BACKGROUND

[0003] Natural caloric sugars, such as sucrose, fructose, and glucose, are used to provide beverages with a pleasing taste. Sucrose imparts a taste preferred by consumers. While sucrose provides superior sweetness characteristics, it is disadvantageously caloric.

[0004] Non-caloric or low-caloric sweeteners have been increasingly introduced to meet consumer demand. However, non-caloric and low-caloric sweeteners differ from natural caloric sugars in ways that frustrate consumers. Based on taste, high potency sweeteners exhibit temporal profiles, maximum responses, flavor profiles, mouthfeel, and / or adaptation behaviors that differ from sugars. High potency sweeteners often exhibit delayed sweetness onset, lingering sweet aftertaste, bitterness, metallic taste, astringency, cooling taste, and / or a licorice-like taste.

[0005] Luo Han Guo (Momordica grosvenori, Siraitia grosvenorii) Siraitia grosvenorii Saponaria officinale The fruit extract of Luo Han Guo (monk fruit, Siraitia grosvenorii) has been used as a traditional medicine in China for centuries. It has been approved as a sweetener in Asian countries, the United States (GRAS approved), Canada, Australia, and New Zealand.

[0006] Mogrosides (triterpene glycosides isolated from Siraitia grosvenorii) are the major sweet components of the fruit. Over 60 mogrosides have been identified. Several well-studied mogrosides exhibit significant differences in sweetness intensity and taste profile. Mogrosides I and II have similar sweetness levels to sucrose, while mogrosides IV, V, and siamenoside I measure 233 to 392, 250 to 425, and 465 to 563 times as sweet as sucrose, respectively, at various concentration levels.

[0007] Siamenoside I exhibits a better balance than mogroside V in sweetness, bitterness, sweetness linger, astringency, and mouthfeel (WO 2018213683 A1). However, using high purity siamenoside I at high concentrations (e.g., concentrations required to reach sucrose equivalence of 10° Brix (typical sweetened carbonated beverage)) elicits different sensory properties, including distinct off-tastes (e.g., licorice, metallic, and bitter), as well as sweetness linger and bitterness linger, and astringency or other characteristics.

[0008] Thus, there remains a need for a mogroside I based sweetener with improved taste and flavor characteristics. SUMMARY

[0009] The present invention relates to low calorie beverages sweetened with a mogroside blend containing primarily mogroside I with improved taste properties.

[0010] In one aspect, the low calorie beverage comprises a sweetening amount of a mogroside blend, wherein the mogroside blend comprises at least about 70% by weight on a dry basis of mogroside I and at least one of: a. from 0.01% to about 25% by weight on a dry basis of iso-mogroside V; b. from about 0.01% to about 25% by weight on a dry basis of 11-oxo-mogroside V; c. from about 0.01% to about 5% by weight on a dry basis of 11-oxo-mogroside III; d. from about 0.01% to about 5% by weight on a dry basis of mogroside III; e. from about 0.01% to about 5% by weight on a dry basis of 11-oxo-iso-mogroside V; f. from about 0.01% to about 5% by weight on a dry basis of mogroside IE; g. from about 0.01% to about 10% by weight on a dry basis of mogroside IVA; h. from about 0.01% to about 20% by weight on a dry basis of mogroside IIIA2; i. from about 0.01% to about 20% by weight on a dry basis of mogroside IIA; j. from about 0.01% to about 5% by weight on a dry basis of mogroside IIA1; k. from about 0.01% to about 1% by weight on a dry basis of mogroside IA; l. from about 0.01% to about 1% by weight on a dry basis of mogroside IE; m. from about 0.01% to about 1% by weight on a dry basis of oxo-mogroside IIA1; n. from about 0.01% to about 1% by weight on a dry basis of oxo-mogroside IIA2; o. from about 0.01% to about 2.5% by weight on a dry basis of 11-oxo-mogroside IIA; p. from about 0.01% to about 20% by weight on a dry basis of 11-oxo-mogroside IE; q. from about 0.01% to about 30% by weight on a dry basis of mogroside V; r. about 0.01% to about 20% mogroside IIIE by weight on a dry basis; s. about 0.01% to about 20% 11-oxo-siamenoside I by weight on a dry basis; and / or t. about 0.01% to about 20% 11-oxo-mogroside IIIE by weight on a dry basis.

[0011] It has been discovered that the claimed mogroside blend sweetener has improved sensory properties compared to a mogroside blend sweetened with only siamenoside I. In particular, low calorie beverages sweetened with the mogroside blend of the present application have less bitter taste, less sweet taste linger, less bitter taste linger, less metallic taste, and / or less astringent taste. In addition, the low calorie beverages provided herein have improved sweetness onset and mouthfeel. Detailed Description of the Invention

[0012] I. Definitions As used herein, "beverage" means a liquid suitable for human consumption.

[0013] As used herein, "low calorie beverage" means a calorie-reduced beverage, including a medium calorie beverage, a low calorie beverage, and a zero calorie beverage. Some low calorie beverages can contain sucrose, but in an amount less than a calorie-rich beverage. The low calorie beverages herein contain at least one non-sucrose sweetener, such as a high-potency sweetener.

[0014] As used herein, "calorie-reduced" means a beverage that contains a mixture of a caloric sweetener (e.g., sucrose) and one or more non-sucrose sweeteners. Calorie-reduced beverages include medium calorie beverages and low calorie beverages.

[0015] As used herein, "medium calorie beverage" means a beverage having 41 to 60 calories per 8-ounce serving.

[0016] As used herein, "low calorie beverage" means a beverage having 6 to 40 calories per 8-ounce serving.

[0017] As used herein, "zero calorie beverage" means a beverage having less than 5 calories per 8-ounce serving.

[0018] As used herein, "natural high-potency sweetener" or "NHPS" means any sweetener that occurs naturally in nature and is characteristically more intensely sweet than sucrose, fructose, or glucose, yet has fewer calories. The natural high-potency sweetener can be provided as a pure compound or, alternatively, as part of an extract.

[0019] As used herein, "synthetic high-potency sweetener" refers to any composition that does not occur naturally in nature and that characteristically has a sweetening potency greater than sucrose, fructose, or glucose while being lower in calories.

[0020] As used herein, "total mogroside content" refers to the sum of the relative weight contribution of each mogroside in a sample.

[0021] II. Beverages and Beverage Products In one aspect, a low-calorie beverage is provided, comprising a mogroside blend sweetener containing simenoside I as a main component.

[0022] The mogroside blend consisted of mogrosides, ie, the total mogroside content was assumed to be 100%.

[0023] The mogroside blend comprises at least about 70% simenoside I by weight on a dry basis, such as, for example, at least about 75%, at least about 80%, at least about 85%, at least about 90%, at least about 95%, or at least about 97%. In particular embodiments, the mogroside blend comprises at least about 80% simenoside I by weight on a dry basis. In certain embodiments, the mogroside blend comprises about 4:1 to about 99:1 simenoside I: other mogrosides.

[0024] It has been discovered that isomogroside V, 11-oxomogroside V, 11-oxomogroside III, mogroside III, 11-oxoisomogroside V, and mogroside IIE, when blended with simenoside I in ratios, provide less objectionable taste attributes (e.g., less bitterness, lingering sweetness, lingering bitterness, metallic taste, and / or astringency) when used to sweeten a beverage compared to a beverage sweetened solely with simenoside I. In certain embodiments, the mogroside blend comprises simenoside I and one or more of isomogroside V, 11-oxomogroside V, 11-oxomogroside III, mogroside III, 11-oxoisomogroside V, and mogroside IIE.

[0025] In some embodiments, the mogroside blend comprises isomogroside V in an amount of about 0.01% to about 25% by weight on a dry basis, such as, for example, about 1% to about 25% by weight on a dry basis, about 1% to about 20% by weight on a dry basis, about 1% to about 15% by weight on a dry basis, about 1% to about 10% by weight on a dry basis, about 1% to about 5% by weight on a dry basis, about 5% to about 25% by weight on a dry basis, about 5% to about 20% by weight on a dry basis, about 5% to about 15% by weight on a dry basis, about 5% to about 10% by weight on a dry basis, about 10% to about 25% by weight on a dry basis, about 10% to about 20% by weight on a dry basis, about 10% to about 15% by weight on a dry basis, about 15% to about 25% by weight on a dry basis, about 15% to about 20% by weight on a dry basis, or about 20% to about 25% by weight on a dry basis.

[0026] In some embodiments, the mogroside blend comprises 11-oxomogroside V in an amount of about 0.01% to about 25% by weight on a dry basis, such as, for example, about 1% to about 20% by weight on a dry basis, about 1% to about 15% by weight on a dry basis, about 1% to about 10% by weight on a dry basis, about 1% to about 5% by weight on a dry basis, about 5% to about 25% by weight on a dry basis, about 5% to about 20% by weight on a dry basis, about 5% to about 15% by weight on a dry basis, about 5% to about 10% by weight on a dry basis, about 10% to about 25% by weight on a dry basis, about 10% to about 20% by weight on a dry basis, about 10% to about 15% by weight on a dry basis, about 15% to about 25% by weight on a dry basis, about 15% to about 20% by weight on a dry basis, or about 20% to about 25% by weight on a dry basis.

[0027] In some embodiments, the mogroside blend comprises 11-oxomogroside III in an amount of about 0.01% to about 5% by weight on a dry basis, such as, for example, about 1% to about 5% by weight on a dry basis, about 1% to about 2.5% by weight on a dry basis, or about 2.5% to about 5% by weight on a dry basis.

[0028] In some embodiments, the mogroside blend comprises mogroside III in an amount of about 0.01% to about 5% by weight on a dry basis, such as, for example, about 1% to about 5% by weight on a dry basis, about 1% to about 2.5% by weight on a dry basis, or about 2.5% to about 5% by weight on a dry basis.

[0029] In some embodiments, the mogroside blend comprises 11-oxo-isomogroside V in an amount of about 0.01% to about 5% by weight on a dry basis, such as, for example, about 1% to about 5% by weight on a dry basis, about 1% to about 2.5% by weight on a dry basis, or about 2.5% to about 5% by weight on a dry basis.

[0030] In some embodiments, the mogroside blend comprises mogroside IIE in an amount of about 0.01% to about 5% by weight on a dry basis, such as, for example, about 1% to about 5% by weight on a dry basis, about 1% to about 2.5% by weight on a dry basis, or about 2.5% to about 5% by weight on a dry basis.

[0031] In certain embodiments, the mogroside blend comprises siamenoside I and one or more of: isomogroside V, 11-oxo-mogroside V, mogroside III, mogroside IIE, mogroside V, and mogroside IIIE.

[0032] In one embodiment, the low calorie beverage comprises a sweetening amount of a mogroside blend, wherein the mogroside blend comprises at least about 70% by weight on a dry basis of siamenoside I and at least one of: a. isomogroside V in an amount of about 0.01% to about 25% by weight on a dry basis; b. 11-oxo-mogroside V in an amount of about 0.01% to about 25% by weight on a dry basis; c. mogroside III in an amount of about 0.01% to about 5% by weight on a dry basis; d. mogroside IIE in an amount of about 0.01% to about 5% by weight on a dry basis e. mogroside V in an amount of about 0.01% to about 30% by weight on a dry basis; and f. mogroside IIIE in an amount of about 0.01% to about 20% by weight on a dry basis.

[0033] In certain embodiments, the mogroside blend comprises siamenoside I and one or more of: isomogroside V, 11-oxo-mogroside V, 11-oxo-mogroside III, mogroside III, 11-oxo-isomogroside V, or mogroside IIE.

[0034] In certain embodiments, the mogroside blend comprises about 300 to 500 ppm of siamenoside I and about 10 to about 100 ppm of one or more of isomogroside V, 11-oxomogroside V, 11-oxomogroside III, mogroside III, 11-oxoisomogroside V, or mogroside IIE. In certain embodiments, the mogroside blend comprises about 300 to 400 ppm of siamenoside I and about 10 to about 50 ppm of one or more of isomogroside V, 11-oxomogroside V, 11-oxomogroside III, mogroside III, 11-oxoisomogroside V, or mogroside IIE.

[0035] In one embodiment, the mogroside blend comprises at least about 70% by weight of siamenoside I and at least one of the following on a dry basis: a. 0.01% to about 25% by weight of isomogroside V on a dry basis; b. about 0.01% to about 25% by weight of 11-oxomogroside V on a dry basis; c. about 0.01% to about 2.5% by weight of 11-oxomogroside III on a dry basis; d. about 0.01% to about 5% by weight of mogroside III on a dry basis; e. about 0.01% to about 5% by weight of 11-oxoisomogroside V on a dry basis; f. about 0.01% to about 5% by weight of mogroside IIE on a dry basis; g. about 0.01% to about 10% by weight of mogroside IVA on a dry basis; h. about 0.01% to about 20% by weight of mogroside IIIA2 on a dry basis; i. about 0.01% to about 20% by weight of mogroside IIA on a dry basis; j. about 0.01% to about 5% by weight of mogroside IIA1 on a dry basis; k. about 0.01% to about 1% by weight of mogroside IA on a dry basis; l. about 0.01% to about 1% by weight of mogroside IE on a dry basis; m. about 0.01% to about 1% by weight of oxomogroside IIA1 on a dry basis; n. about 0.01% to about 1% by weight of oxomogroside IIA2 on a dry basis; o. about 0.01% to about 2.5% by weight of 11-oxomogroside IIA on a dry basis; p. about 0.01% to about 20% by weight on a dry basis of 11-oxomogroside IIE; q. about 0.01% to about 30% by weight on a dry basis of mogroside V; r. about 0.01% to about 20% by weight on a dry basis of mogroside IIIE; s. about 0.01% to about 20% by weight on a dry basis of 11-oxosiyomogenin I; and t. about 0.01% to about 20% by weight on a dry basis of 11-oxomogroside IIIE.

[0036] In preferred embodiments, the mogroside blend contains minimal amounts of the following: mogroside IVA, mogroside IIIA2, mogroside IIA, mogroside IIA1, mogroside IIA2, mogroside IA, mogroside IE, oxomogroside IIA1, oxomogroside IIA2, 11-oxomogroside IIA, 11-oxomogroside IIE, and 11-oxomogroside III. These mogrosides have been found to increase the perception of bitterness in certain blends.

[0037] In one embodiment, the mogroside blend contains mogroside IVA in an amount of about 10% or less by weight on a dry basis, such as, for example, about 0.01% to about 10%, about 0.01% to about 5%, about 0.01% to about 2.5%, about 0.01% to about 1%, about 1% to about 10%, about 1% to about 5%, about 1% to about 2.5%, about 2.5% to about 10%, about 2.5% to about 5%, or about 5% to about 10% by weight.

[0038] In one embodiment, the mogroside blend contains mogroside IIIA2 in an amount of about 20% or less by weight on a dry basis, such as, for example, about 0.01% to about 20%, about 0.01% to about 10%, about 0.01% to about 5%, about 0.01% to about 2.5%, about 0.01% to about 1%, about 1% to about 20%, about 1% to about 10%, about 1% to about 5%, about 1% to about 2.5%, about 2.5% to about 20%, about 2.5% to about 10%, about 2.5% to about 10%, about 5% to about 20%, about 5% to about 10%, or about 10% to about 20% by weight.

[0039] In one embodiment, the mogroside blend contains mogroside IIA in an amount of about 20% or less by weight on a dry basis, such as, for example, about 0.01% to about 20% by weight, about 0.01% to about 10% by weight, about 0.01% to about 5% by weight, about 0.01% to about 2.5% by weight, about 0.01% to about 1% by weight, about 1% to about 20% by weight, about 1% to about 10% by weight, about 1% to about 5% by weight, about 1% to about 2.5% by weight, about 2.5% to about 20% by weight, about 2.5% to about 10% by weight, about 2.5% to about 5% by weight, about 5% to about 20% by weight, about 5% to about 10% by weight, or about 10% to about 20% by weight.

[0040] In one embodiment, the mogroside blend contains mogroside IIA1 in an amount of about 5% or less by weight on a dry basis, such as, for example, about 0.01% to about 5% by weight, about 0.01% to about 2.5% by weight, about 0.01% to about 1% by weight, about 1% to about 5% by weight, about 1% to about 2.5% by weight, or about 2.5% to about 5% by weight.

[0041] In one embodiment, the mogroside blend contains mogroside IIA2 in an amount of about 2.5% or less by weight on a dry basis, such as, for example, about 0.01% to about 2.5% by weight, about 0.01% to about 1% by weight, or about 1% to about 2.5% by weight.

[0042] In one embodiment, the mogroside blend contains mogroside IA in an amount of about 1% or less by weight on a dry basis, such as, for example, about 0.01% to about 1% by weight, or about 0.5% to about 1% by weight.

[0043] In one embodiment, the mogroside blend contains mogroside IE in an amount of about 1% or less by weight on a dry basis, such as, for example, about 0.01% to about 1% by weight, about 0.1% to about 1% by weight, or about 0.5% to about 1% by weight.

[0044] In one embodiment, the mogroside blend contains oxomogroside IIA1 in an amount of about 1% or less by weight on a dry basis, such as, for example, about 0.01% to about 1% by weight, about 0.1% to about 1% by weight, or about 0.5% to about 1% by weight.

[0045] In one embodiment, the mogroside blend contains oxomogroside IIA2 in an amount of about 1% or less by weight on a dry basis, such as, for example, about 0.01% to about 1% by weight, about 0.1% to about 1% by weight, or about 0.5% to about 1% by weight.

[0046] In one embodiment, the mogroside blend contains 11-oxomogroside IIA in an amount of about 2.5% or less by weight on a dry basis, such as, for example, about 0.01% to about 2.5% by weight, about 0.01% to about 1% by weight, or about 1% to about 2.5% by weight.

[0047] In one embodiment, the mogroside blend contains 11-oxomogroside IIE in an amount of about 20% or less by weight on a dry basis, such as, for example, about 0.01% to about 20% by weight, about 0.01% to about 10% by weight, about 0.01% to about 5% by weight, about 0.01% to about 2.5% by weight, about 0.01% to about 1% by weight, about 1% to about 20% by weight, about 1% to about 10% by weight, about 1% to about 5% by weight, about 1% to about 2.5% by weight, about 2.5% to about 20% by weight, about 2.5% to about 10% by weight, about 2.5% to about 5% by weight, about 5% to about 20% by weight, about 5% to about 10% by weight, or about 10% to about 20% by weight.

[0048] In one embodiment, the mogroside blend contains 11-oxomogroside III in an amount of about 5% or less by weight on a dry basis, such as, for example, about 0.01% to about 5% by weight, about 0.01% to about 2.5% by weight, about 0.01% to about 1% by weight, about 1% to about 5% by weight, about 1% to about 2.5% by weight, or about 2.5% to about 5% by weight.

[0049] It has been discovered that mogroside V, mogroside IIIE, 11-oxomogroside I, and 11-oxomogroside IIE do not affect bitterness when present in a blend with siamenoside I in certain amounts.

[0050] In certain embodiments, the mogroside blend contains mogroside V in an amount of about 30% or less by weight on a dry basis, such as, for example, about 0.01% to about 30% by weight, about 0.01% to about 20% by weight, about 0.01% to about 10% by weight, about 0.01% to about 5% by weight, about 0.01% to about 2.5% by weight, about 0.01% to about 1% by weight, about 1% to about 30% by weight, about 1% to about 20% by weight, about 1% to about 10% by weight, about 1% to about 5% by weight, about 1% to about 2.5% by weight, about 2.5% to about 30% by weight, about 2.5% to about 20% by weight, about 2.5% to about 10% by weight, about 2.5% to about 5% by weight, about 5% to about 30% by weight, about 5% to about 20% by weight, about 5% to about 10% by weight, about 10% to about 30% by weight, about 10% to about 20% by weight, or about 20% to about 30% by weight.

[0051] In certain embodiments, the mogroside blend contains mogroside IIIE in an amount of about 20% or less by weight on a dry basis, such as, for example, about 0.01% to about 20% by weight, about 0.01% to about 10% by weight, about 0.01% to about 5% by weight, about 0.01% to about 2.5% by weight, about 0.01% to about 1% by weight, about 1% to about 20% by weight, about 1% to about 10% by weight, about 1% to about 5% by weight, about 1% to about 2.5% by weight, about 2.5% to about 20% by weight, about 2.5% to about 10% by weight, about 2.5% to about 5% by weight, about 5% to about 20% by weight, about 5% to about 10% by weight, or about 10% to about 20% by weight.

[0052] In certain embodiments, the mogroside blend contains 11-oxosiamenoside I in an amount of about 20% or less by weight on a dry basis, such as, for example, about 0.01% to about 20% by weight, about 0.01% to about 10% by weight, about 0.01% to about 5% by weight, about 0.01% to about 2.5% by weight, about 0.01% to about 1% by weight, about 1% to about 20% by weight, about 1% to about 10% by weight, about 1% to about 5% by weight, about 1% to about 2.5% by weight, about 2.5% to about 20% by weight, about 2.5% to about 10% by weight, about 2.5% to about 5% by weight, about 5% to about 20% by weight, about 5% to about 10% by weight, or about 10% to about 20% by weight.

[0053] In one embodiment, the mogroside blend contains 11-oxomogroside IIIE in an amount of about 20% or less by weight on a dry basis, such as, for example, about 0.01% to about 20% by weight, about 0.01% to about 10% by weight, about 0.01% to about 5% by weight, about 0.01% to about 2.5% by weight, about 0.01% to about 1% by weight, about 1% to about 20% by weight, about 1% to about 10% by weight, about 1% to about 5% by weight, about 1% to about 2.5% by weight, about 2.5% to about 20% by weight, about 2.5% to about 10% by weight, about 2.5% to about 5% by weight, about 5% to about 20% by weight, about 5% to about 10% by weight, or about 10% to about 20% by weight.

[0054] The structures of the compounds of the mogroside blend are shown below.

[0055]

[0056] The mogroside blend sweetener is present in the beverage in a sweetening amount (i.e., an amount at which the sweetness is perceived and is above the sweetness recognition threshold concentration of the blend).

[0057] The concentration of mogroside sweetener can vary from about 10 ppm to about 600 ppm, such as, for example, about 10 ppm to about 500 ppm, about 10 ppm to about 400 ppm, about 10 ppm to about 300 ppm, about 10 ppm to about 200 ppm, about 10 ppm to about 100 ppm, about 25 ppm to about 600 ppm, about 25 ppm to about 500 ppm, about 50 ppm to about 500 ppm, about 25 ppm to about 400 ppm, about 25 ppm to about 300 ppm, about 25 ppm to about 200 ppm, about 25 ppm to about 100 ppm, about 100 ppm to about 600 ppm, about 100 ppm to about 500 ppm, about 100 ppm to about 400 ppm, about 100 ppm to about 300 ppm, about 100 ppm to about 200 ppm, about 200 ppm to about 600 ppm, about 200 ppm to about 500 ppm, about 200 ppm to about 400 ppm, about 200 ppm to about 300 ppm, about 300 ppm to about 600 ppm, about 300 ppm to about 500 ppm, about 300 ppm to about 400 ppm, about 400 ppm to about 600 ppm, about 400 ppm to about 500 ppm, or about 500 ppm to about 600 ppm.

[0058] The total concentration of mogroside blend can vary from about 10 ppm to about 600 ppm, such as, for example, about 10 ppm to about 500 ppm, about 10 ppm to about 400 ppm, about 10 ppm to about 300 ppm, about 10 ppm to about 200 ppm, about 10 ppm to about 100 ppm, about 25 ppm to about 600 ppm, about 25 ppm to about 500 ppm, about 50 ppm to about 500 ppm, about 25 ppm to about 400 ppm, about 25 ppm to about 300 ppm, about 25 ppm to about 200 ppm, about 25 ppm to about 100 ppm, about 100 ppm to about 600 ppm, about 100 ppm to about 500 ppm, about 100 ppm to about 400 ppm, about 100 ppm to about 300 ppm, about 100 ppm to about 200 ppm, about 200 ppm to about 600 ppm, about 200 ppm to about 500 ppm, about 200 ppm to about 400 ppm, about 250 ppm to about 400 ppm, about 200 ppm to about 300 ppm, about 300 ppm to about 600 ppm, about 300 ppm to about 500 ppm, about 300 ppm to about 400 ppm, about 400 ppm to about 600 ppm, about 400 ppm to about 500 ppm, or about 500 ppm to about 600 ppm.

[0059] In some embodiments, the mogroside blend sweetener is the only sweetener in the beverage, i.e., the mogroside blend sweetener is the only substance that provides a perceivable sweetness. In some embodiments, the beverages of the present application do not contain added caloric sweeteners, such as sucrose or glucose.

[0060] In other embodiments, the beverage comprises one or more additional sweeteners.

[0061] In one embodiment, the additional sweetener is a high-potency sweetener. Both natural and synthetic high-potency sweeteners are contemplated herein.

[0062] 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, steviol monoside, steviol diside, 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 Zl, rebaudioside Z2, rebaudioside IX, enzymatically glycosylated steviol glycosides, and combinations thereof.

[0063] Steviol glycoside sweeteners can be provided in pure form or as part of a mixture. Steviol glycoside mixture sweeteners typically have a total steviol glycoside content of about 95% or greater by weight on a dry basis. The remaining 5% comprises other non-steviol glycoside compounds, such as byproducts from extraction or purification processes. In some embodiments, steviol glycoside blend sweeteners have a total steviol glycoside content of about 96% or greater, about 97% or greater, about 98% or greater, or about 99% or greater.

[0064] In certain embodiments, a steviol glycoside mixture comprises at least about 5% by weight on a dry basis of a particular steviol glycoside, 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%.

[0065] The concentration of steviol glycoside sweetener in a beverage can vary from about 25 ppm to about 600 ppm, such as, for example, about 25 ppm to about 500 ppm, about 25 ppm to about 400 ppm, about 25 ppm to about 300 ppm, about 25 ppm to about 200 ppm, about 25 ppm to about 100 ppm, about 100 ppm to about 600 ppm, about 100 ppm to about 500 ppm, about 100 ppm to about 400 ppm, about 100 ppm to about 300 ppm, about 100 ppm to about 200 ppm, about 200 ppm to about 600 ppm, about 200 ppm to about 500 ppm, about 200 ppm to about 400 ppm, about 200 ppm to about 300 ppm, about 300 ppm to about 600 ppm, about 300 ppm to about 500 ppm, about 300 ppm to about 400 ppm, about 400 ppm to about 600 ppm, about 400 ppm to about 500 ppm, or about 500 ppm to about 600 ppm.

[0066] In particular embodiments, 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.

[0067] Other exemplary natural high-potency sweeteners include monellin, monardine and salts thereof (monellin SS, RR, RS, SR), curculin, glycyrrhizic acid and salts thereof, thaumatin (and variants thereof, e.g., thaumatin I and thaumatin II), monomethein (and variants thereof), miraculin, mukhadomin, brazzein (and variants thereof), baiyunoside (and variants thereof), hernandulcin, phylloducin, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, phlomisoside I, periandrin I, abrusoside A, and cyclocarioside I.

[0068] Non-limiting examples of synthetic high-potency sweeteners include chloro-sucrose, acesulfame potassium, aspartame, alitame, saccharin, a synthetic derivative of a new orange glycoside dihydrochalcone, neotame, glucin, sodium, p-nitrophenyl urea propionate, hernin, saccharin, advantame, and salts thereof.

[0069] The concentration of the high-potency sweetener can vary from about 1 ppm to about 900 ppm, such as, for example, about 1 ppm to about 800 ppm, about 1 ppm to about 700 ppm, about 1 ppm to about 600 ppm, about 1 ppm to about 500 ppm, about 1 ppm to about 400 ppm, about 1 ppm to about 300 ppm, about 1 ppm to about 200 ppm, about 1 ppm to about 100 ppm, about 1 ppm to about 50 ppm, about 1 ppm to about 25 ppm, about 1 ppm to about 15 ppm, or about 1 ppm to about 10 ppm.

[0070] Exemplary rare sugar sweeteners include, but are not limited to, allulose (D- psicose), L-ribose, D-tagatose, L-glucose, L-fucose, L-arabinose, D-turanose, D-leubiose (D-leucose), and combinations thereof.

[0071] The amount of rare sugar sweetener in the beverage depends on the identity of the rare sugar and the regulatory limit permitted. In one embodiment, the beverage comprises the rare sugar in an amount of about 0.1 wt% to 12 wt%, about 0.1 wt% to about 5 wt%, about 0.1 wt% to about 2.5 wt%, about 0.1 wt% to about 2 wt%, or about 0.1 wt% to about 1 wt%.

[0072] Suitable carbohydrate sweeteners include, but are not limited to, 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, octulosonate, fucose, rhamnose, arabinose, turanose, scillabiose, isomaltulose, high fructose corn syrup, high fructose starch-based syrup, and combinations thereof.

[0073] The amount of carbohydrate sweetener in the beverage can vary from about 1 wt% to about 10 wt%, such as, for example, about 4 wt% to about 10 wt%, about 5 wt% to about 10 wt%, about 6 wt% to about 10 wt%, about 7 wt% to about 10 wt%, about 8 wt% to about 10 wt%, or about 9 wt% to about 10 wt%. In certain embodiments, the carbohydrate sweetener is present in an amount of about 1 wt% to about 3 wt%.

[0074] In particular embodiments, the caloric sweetener is selected from the group consisting of sucrose, high fructose corn syrup, high fructose starch-based syrup, fructose, glucose, and combinations thereof.

[0075] Other suitable sweeteners include allulose, allose, sucrose, fructose, glucose, propylene glycol, glycerol, erythritol, arabitol, maltitol, lactitol, sorbitol, mannitol, xylitol, tagatose, trehalose, galactose, rhamnose, cyclodextrins (e.g., a-cyclodextrin, b-cyclodextrin, and g-cyclodextrin), ribulose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose isomaltulose, erythrose, deoxyribose, gulose, idose, talose, erythrulose, xylulose, psicose, turanose, cellobiose, glucosamine, mannosamine, fucose, fuculose, glucuronic acid, gluconic acid, gluconolactone, abequose, galactosamine, xylo-oligosaccharides (xylotriose, xylobiose, etc.), gentiobio-oligosaccharides (gentiobiose, gentiotriose, gentiotetraose, etc.), galacto-oligosaccharides, sorbose, ketotriose (diacetyl), triose (glyceraldehyde), fructo-oligosaccharides (kestose, nystose, etc.), maltotetraose, inalto triol, tetrasaccharide, manno-oligosaccharides, malto-oligosaccharides (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose, etc.), dextrins, lactulose, melibiose, raffmose, rhamnose, ribose, isomerized liquid sugars such as high fructose corn / starch syrup (“HFCS / HFSS”, e.g., HFCS55, HFCS42, or HFCS90), coupling sugars, soybean oligosaccharides, glucose syrup, and combinations thereof. It will be appreciated that the D- or L-configuration can be used as applicable.

[0076] Exemplary sugar alcohol sweeteners include, but are not limited to, sorbitol, mannitol, lactitol, maltitol, xylitol, erythritol, and combinations thereof.

[0077] The at least one sugar alcohol can be present in an amount of about 0.1 wt% to about 3.5 wt%, such as, for example, about 0.5 wt% to about 3.5 wt%, about 0.5 wt% to about 3.0 wt%, about 0.5 wt% to about 2.5 wt%, about 0.5 wt% to about 2.0 wt%, about 0.5 wt% to about 1.5 wt%, about 0.5 wt% to about 1.0 wt%, about 1.0 wt% to about 3.5 wt%, about 1.0 wt% to about 3.0 wt%, about 1.0 wt% to about 2.5 wt%, about 1.0 wt% to about 2.0 wt%, about 1.0 wt% to about 1.5 wt%, about 1.5 wt% to about 3.5 wt%, about 1.5 wt% to about 3.0 wt%, about 1.5 wt% to about 2.5 wt%, about 1.5 wt% to about 2.0 wt%, about 2.0 wt% to about 3.5 wt%, about 2.0 wt% to about 3.0 wt%, about 2.0 wt% to about 2.5 wt%, about 2.5 wt% to about 3.5 wt%, about 2.5 wt% to about 3.0 wt%, or about 3.0 wt% to about 3.5 wt%.

[0078] The low calorie beverage of the present application can be any type of known beverage, such as a full calorie beverage, a calorie reduced beverage, or a zero calorie beverage.

[0079] In exemplary embodiments, the beverage is a carbonated beverage. Suitable 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.

[0080] In other embodiments, the beverage is a non-carbonated beverage. Suitable 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-based drinks (e.g., black tea, green tea, red tea, oolong tea), coffee, cocoa drinks, beverages containing dairy components (e.g., milk beverages, coffee with dairy components, café au lait, milk tea, fruit milk beverages), beverages containing cereal extracts, and smoothies.

[0081] In one embodiment, the juice beverage comprises not-from-concentrate (NFC) or from-concentrate (FC) juice. In certain exemplary embodiments, the juice beverage comprises citrus juice. In certain exemplary embodiments, the juice beverage comprises not-from-concentrate (NFC) orange juice. Other types of fruit or vegetable juices include, but are not limited to, juices of citrus fruits (e.g., orange, grapefruit, lemon, lime, mandarin, tangelo), apricot, apple, kumquat, mango, pear, peach, pineapple, papaya, passion fruit, grape, strawberry, raspberry, cranberry, gooseberry, legume, blueberry, blackberry, acai, lychee, kiwi, pomegranate, watermelon, rhubarb, aronia, tomato, celery, gourd, onion, watercress, cucumber, carrot, parsley, beet, asparagus, potato, turnip, rutabaga, and combinations thereof.

[0082] In one embodiment, the beverage is an alcoholic beverage. Both carbonated and non-carbonated alcoholic beverages are contemplated herein. Examples include brewed alcohol, spirits (e.g., gin, vodka, rum, tequila), liqueurs, whiskeys (e.g., whiskey, brandy), soju, and fermented beverages (e.g., mead, sake, wine, and beer). Additional alcoholic beverages include champagne, cider, wine beverages, and hard seltzer.

[0083] The beverage comprises a beverage matrix, i.e., a base component in which the ingredients are dissolved. In one embodiment, the beverage comprises beverage-quality water as a matrix, such as, for example, deionized water, distilled water, reverse osmosis water, carbon-treated water, purified water, demineralized water, and combinations thereof. Other suitable beverage matrices include, but are not limited to, phosphoric acid, phosphate buffer, citric acid, citrate buffer, and carbon-treated water.

[0084] In one embodiment, the beverage is a cola beverage. A cola beverage base typically contains phosphoric acid.

[0085] A non-limiting example of a pH range for the beverage can be from about 1.8 to about 10. Another example includes a pH range of from about 2 to about 5. In a particular embodiment, the pH of the beverage can be from about 2.5 to about 4.2.

[0086] In more specific embodiments, the pH of the beverage is from about 3.0 to about 3.5. It has been found that use of the C2-C9 organic acid salts described herein has a slight alkalinizing effect, increasing the pH from about 0.1 to about 0.3 pH units.

[0087] The titratable acidity of the beverage can range, for example, from about 0.01% to about 1.0% by weight of the beverage.

[0088] In one embodiment, the sparkling beverage product has an acidity of about 0.01% to about 1.0% by weight of the beverage, such as, for example, about 0.05% to about 0.25% by weight of the beverage.

[0089] The carbonation of the sparkling beverage product has from 0.1% to about 2% (w / w), such as from about 0.1% to about 1.0% (w / w) of carbon dioxide or its equivalent.

[0090] The beverage can be caffeinated (i.e., it contains caffeine) or non-caffeinated.

[0091] The temperature of the beverage can range, for example, from about 4°C to about 100°C, such as, for example, from about 4°C to about 25°C.

[0092] In one embodiment, the beverage has a sucrose equivalent value (SE) 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 between these values.

[0093] In another embodiment, the beverage has a SE of about 2% to about 14%, such as, for example, about 2% to about 10%, about 2% to about 5%, about 5% to about 15%, about 5% to about 10%, or about 10% to about 15%.

[0094] The amount of sucrose in a reference solution, and thus another measure of sweetness, can be described in Brix (°Bx). One Brix is 1 gram of sucrose in 100 grams of solution and represents the strength of that solution as a weight percentage (% w / w) (strictly speaking, by mass). In embodiments, where the beverage is sweetened with sugar. In embodiments where the beverage comprises sucrose, the beverage can be from about 4 °Bx to about 11 °Bx, from about 4 °Bx to about 10 °Bx, from about 4 °Bx to about 8 °Bx, from about 4 °Bx to about 6 °Bx, from about 5 °Bx to about 11 °Bx, from about 5 °Bx to about 10 °Bx, from about 5 °Bx to about 8 °Bx, from about 6 °Bx to about 11 °Bx, from about 6 °Bx to about 10 °Bx, from about 6 °Bx to about 8 °Bx, from about 7 °Bx to about 11 °Bx, from about 7 °Bx to about 10 °Bx, from about 8 °Bx to about 11 °Bx, from about 8 °Bx to about 10 °Bx, from about 9 °Bx to about 11 °Bx, from about 9 °Bx to about 10 °Bx, or from about 10 °Bx to about 11 °Bx.

[0095] In one embodiment, the low calorie beverage of the present application comprises the mogroside blend described herein at a concentration of about 300 ppm to about 600 ppm, preferably about 300 ppm to about 500 ppm. The low calorie beverage preferably has a sucrose equivalent value of at least about 5% (w / v), preferably about 5% to about 15% (w / v) or about 8% to about 10% (w / v). In particular embodiments, the mogroside blend is the only sweetener in the beverage.

[0096] The beverages described herein optionally comprise at least one salt, such as an amino acid salt, a polyamino acid salt, a sugar acid salt, an organic acid salt, an organic base salt, and an inorganic salt.

[0097] Salts can be used to improve taste attributes of beverages and beverage products. Exemplary taste attribute modifications include reducing or eliminating bitterness, reducing or eliminating bitter linger, reducing or eliminating sourness, reducing or eliminating astringency, reducing or eliminating saltiness, reducing or eliminating metallic notes, improving mouthfeel, reducing or eliminating sweet linger, increasing sweet onset, and increasing sweet intensity.

[0098] The concentration of the at least one salt in the beverage can be about 250 ppm to about 500 ppm, such as, for example, about 250 ppm to about 400 ppm, about 250 ppm to about 300 ppm, about 300 ppm to about 500 ppm, about 300 ppm to about 400 ppm, or about 400 ppm to about 500 ppm. Such concentrations of the at least one salt have been found to provide superior results compared to both lower concentrations and higher concentrations. For example, concentrations of 750-1,000 ppm provide undesirable flavor changes.

[0099] In certain embodiments, the beverage comprises at least one salt selected from the group consisting of sodium gluconate, sodium citrate, sodium lactate, potassium gluconate, potassium citrate, potassium lactate, calcium gluconate, calcium citrate, calcium lactate, calcium lactate gluconate, magnesium gluconate, magnesium citrate, magnesium lactate, magnesium lactate gluconate, and anhydrous and hydrated forms thereof.

[0100] In certain embodiments, the beverage comprises at least one salt selected from the group consisting of sodium gluconate, sodium citrate, sodium lactate, potassium gluconate, potassium citrate, and potassium lactate. The beverage can comprise at least one salt selected from sodium gluconate, sodium citrate, sodium lactate, potassium gluconate, potassium citrate, and potassium lactate. In certain embodiments, the at least one salt is a sodium salt selected from the group consisting of sodium gluconate, sodium citrate, sodium lactate, and combinations thereof. In other certain embodiments, the at least one salt is a potassium salt selected from the group consisting of potassium gluconate, potassium citrate, potassium lactate, and combinations thereof.

[0101] The beverages described herein optionally comprise at least one functional ingredient described below.

[0102] 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 aliphatic saturated primary alcohols, phytosterols, and combinations thereof.

[0103] In certain embodiments, the functional ingredient is at least one saponin. As used herein, the at least one saponin can comprise a single saponin or a plurality of saponins as the functional ingredient of the compositions provided herein. Saponins are glycoside natural plant products that contain an aglycone ring structure and one or more sugar moieties. Non-limiting examples of specific saponins for use in particular embodiments of the present application include Group A acetyl saponins, Group B acetyl saponins, and Group E acetyl saponins. Several common sources of saponins include soybeans, which have approximately 5% saponin content by dry weight, the soap plant (Saponaria officinalis (S. Lactobacilli ), the roots of which have historically been used as soap), as well as alfalfa, aloe, asparagus, grapes, chickpeas, yucca, and various other legumes and weeds. Saponins can 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. Patent Application No. 2005 / 0123662.

[0104] In certain embodiments, the functional ingredient is at least one antioxidant. As used herein, "antioxidant" refers to any substance that inhibits, suppresses, or reduces oxidative damage to cells and biomolecules.

[0105] Examples of suitable antioxidants for use in embodiments of the application include, but are not limited to, vitamins, vitamin cofactors, minerals, hormones, carotenoids, carotenoid terpenoids, non-carotenoid terpenoids, 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, a-carotene, β-carotene, lycopene, lutein, zeaxanthin, crypoxanthin, resveratol, eugenol, quercetin, catechin, gossypol, hesperetin, catechin, thymol, curcumin, gingerol, olive oil, lipoic acid, glutathinone, gutamine, oxalic acid, tocopherol-derived compounds, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), ethylenediaminetetraacetic acid (EDTA), t-butylhydroquinone, acetic acid, pectin, tocotrienol, tocopherol, coenzyme Q10, zeaxanthin, astaxanthin, canthaxantin, 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 their gallate forms, thearubigins, isoflavones, phytoestrogens, genistein, daidzein, anthocyanins, cyaniding, delphinidin, malvidin, pelargonidin, peonidin, procyanidins, prodelphinids, tannins, ellagic acid, salicylic acid, rosmarinic acid, cinnamic acid and its derivatives (e.g., ferulic acid), chlorogenic acid, chicoric acid, gallotannins, ellagitannins, carotenoids, cryptoxanthins, lutein, zeaxanthin, astaxanthin, lycopene, phytoene, phytofluene, lutein, zeaxanthin, cryptoxanthin, resveratol, eugenol, quercetin, catechin, gossypol, hesperetin, catechin, thymol, curcumin, gingerol, olive oil, lipoic acid, glutathinone, gutamine, oxalic acid, tocopherol-derived compounds, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), ethylenediaminetetraacetic acid (EDTA), t-butylhydroquinone, acetic acid, pectin, tocotrienol, tocopherol, coenzyme Q10, zeaxanthin, astaxanthin, canthaxantin, 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 their gallate forms, thearubigins, isoflavones, phytoestrogens, genistein, daidzein, anthocyanins, cyaniding, delphinidin, malvidin, pelargonidin, peonidin, procyanidins, prodelphinids, tannins, ellagic acid, salicylic acid, rosmarinic acid, cinnamic acid and its derivatives (e.g., ferulic acid), chlorogenic acid, chicoric acid, gallotannins, ellagitannins,green), hawthorn fruit extract, raspberry extract, green coffee antioxidant (GCA), aronia extract 20%, grape seed extract (VinOseed), cocoa bean extract, hops extract, mangosteen fruit extract, mangosteen hull extract, cranberry extract, pomegranate extract, pomegranate peel extract, pomegranate seed extract, hawthorn berry extract, pomella pomegranate extract, cassia bark extract, grape skin extract, bilberry extract, pine bark extract, pycnogenol, elderberry extract, mulberry root extract, gogi extract, blackberry extract, blueberry extract, blueberry leaf extract, raspberry extract, curcumin extract, citrus bioflavonoids, black currant, ginger, acai powder, green coffee bean extract, green tea extract, and phytic acid, or combinations thereof. In alternative embodiments, the antioxidant is a synthetic antioxidant, such as, for example, butylated hydroxytoluene or butylated hydroxyanisole. Other sources of suitable antioxidants for use in embodiments of the present application include, but are not limited to, fruits, vegetables, tea, cocoa beans, chocolate, spices, herbs, rice, organ meats from domesticated animals, yeast, whole grains, or cereal grains.

[0106] Particular antioxidants are of a class of plant nutrients known as polyphenols (also referred to as "polyphenolics"), which are a group of chemicals found in plants that are characterized by the presence of more than one phenolic group per molecule. Suitable polyphenols for use in embodiments of the present application include catechins, proanthocyanidins, procyanidins, anthocyanidins, quercetin, rutin, resveratrol, isoflavones, curcumin, punicalagins, ellagitannins, hesperidin, naringin, citrus flavonoids, chlorogenic acid, other similar materials, and combinations thereof.

[0107] In one embodiment, the antioxidant is a catechin, such as, for example, epigallocatechin gallate (EGCG). In another embodiment, the antioxidant is selected from a proanthocyanidin, a procyanidin, or combinations thereof. In a particular embodiment, the antioxidant is an anthocyanidin. In still other embodiments, the antioxidant is selected from quercetin, rutin, or combinations thereof. In one embodiment, the antioxidant is resveratrol. In another embodiment, the antioxidant is an isoflavone. In still another embodiment, the antioxidant is curcumin. In yet another embodiment, the antioxidant is selected from punicalagins, ellagitannins, or combinations thereof. In still another embodiment, the antioxidant is chlorogenic acid.

[0108] In certain embodiments, the functional ingredient is at least one dietary fiber. A variety of polymeric carbohydrates having significantly different structures in both composition and linkage fall within the definition of dietary fiber. Such compounds are well known to those skilled in the art, and non-limiting examples of which include non-starch polysaccharides, lignin, cellulose, methylcellulose, hemicellulose, beta-glucan, pectin, gum, mucilage, wax, inulin, oligosaccharides, fructooligosaccharides, cyclodextrin, chitin, and combinations thereof. Although dietary fibers are generally derived from plant sources, indigestible animal products such as chitin are also classified as dietary fibers. Chitin is a polysaccharide composed of acetylglucosamine units linked by beta (1-4) linkages similar to those of cellulose.

[0109] In certain embodiments, the functional ingredient is at least one fatty acid. As used herein, "fatty acid" means 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. As used herein, "long-chain polyunsaturated fatty acid" means any polyunsaturated carboxylic or organic acid having a long aliphatic tail. As used herein, "omega-3 fatty acid" means any polyunsaturated fatty acid having a first double bond as the third carbon-carbon bond from the terminal methyl end of its carbon chain. In particular embodiments, the omega-3 fatty acid can include a long-chain omega-3 fatty acid. As used herein, "omega-6 fatty acid" means any polyunsaturated fatty acid having a first double bond as the sixth carbon-carbon bond from the terminal methyl end of its carbon chain.

[0110] Suitable omega-3 fatty acids for use in embodiments of the present application can be derived from, for example, algae, fish, animals, plants, or combinations thereof. Examples of 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. In some embodiments, suitable omega-3 fatty acids can be provided in fish oil (e.g., menhaden oil, tuna oil, salmon oil, bonito oil, and pollock oil), microalgal omega-3 oil, or combinations thereof. In particular embodiments, suitable omega-3 fatty acids can be derived from commercially available omega-3 fatty acid oils such as microalgal 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 pollock (from OmegaSource, RTP, NC).

[0111] 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.

[0112] Suitable esterified fatty acids for use in embodiments of the present application include, but are not limited to, monoacylglycerols containing omega-3 and / or omega-6 fatty acids, diacylglycerols containing omega-3 and / or omega-6 fatty acids, or triacylglycerols containing omega-3 and / or omega-6 fatty acids, and combinations thereof.

[0113] In certain embodiments, the functional ingredient is glucosamine, which optionally further comprises chondroitin sulfate.

[0114] In certain embodiments, the functional ingredient is at least one preservative. In particular embodiments, the preservative is selected from an antimicrobial agent, an antioxidant, an anti-enzymatic agent, or a combination thereof. Non-limiting examples of antimicrobial agents 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 still another embodiment, the preservative is a sorbate. Sorbates include, but are not limited to, potassium sorbate, sodium sorbate, calcium sorbate, and sorbic acid. In still another embodiment, the preservative is a nitrate and / or nitrite. Nitrates and nitrites include, but are not limited to, sodium nitrate and sodium nitrite. In another embodiment, the at least one preservative is a bacteriocin, such as, for example, nisin. In still another embodiment, the preservative is ethanol. In yet another embodiment, the preservative is ozone. Non-limiting examples of anti-enzymatic agents suitable for use as a preservative in particular embodiments of the present application include ascorbic acid, citric acid, and metal chelators such as ethylenediaminetetraacetic acid (EDTA).

[0115] In certain embodiments, the functional ingredient is at least one hydrating agent. In another particular embodiment, the hydrating agent is a carbohydrate that replenishes energy stores burned by muscle. Suitable carbohydrates for use in particular embodiments of the present application are described in U.S. Patent Nos. 4,312,856, 4,853,237, 5,681,569, and 6,989,171. Non-limiting examples of suitable carbohydrates include monosaccharides, disaccharides, oligosaccharides, complex polysaccharides, or combinations thereof. Non-limiting examples of suitable types of monosaccharides for use in particular embodiments include trioses, tetruloses, pentoses, hexoses, heptoses, octoses, and nonuloses. Non-limiting examples of particular 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, mannopentulose, sedoheltulose, octulose, and sialose. Non-limiting examples of suitable disaccharides include sucrose, lactose, and maltose. Non-limiting examples of suitable oligosaccharides include sucrose, maltotriose, and maltodextrin. In other particular embodiments, the carbohydrate is provided by corn syrup, starch-based syrup, beet sugar, cane sugar, juice, or tea.

[0116] 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.

[0117] In a specific embodiment, 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.

[0118] 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, Lactobacillus ( Bifidobacteria ) genus, Bifidobacterium ( Streptococci ) genus, Streptococcus ( Hoodia gordonii ) genus or a combination thereof. In certain embodiments of the present invention, at least one probiotic is selected from the genus Lactobacillus. According to other certain embodiments of the present invention, the probiotic is selected from the genus Bifidobacterium. In certain embodiments, the probiotic is selected from the genus Streptococcus.

[0119] 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 that contain microbial elements that favorably affect the host animal by improving the intestinal microbalance.

[0120] According to embodiments of the present application, prebiotics include, without limitation, mucopolysaccharides, oligosaccharides, polysaccharides, amino acids, vitamins, nutrient precursors, proteins, and combinations thereof. According to particular embodiments of the present application, prebiotics are selected from dietary fibers, including, but not limited to, polysaccharides and oligosaccharides. Non-limiting examples of oligosaccharides classified as prebiotics according to particular embodiments of the present application include fructooligosaccharides, inulin, isomalto-oligosaccharides, lactilol, lactulose, lactosucrose, pyrodextrin, soybean oligosaccharides, transgalacto-oligosaccharides, and xylo-oligosaccharides. In other embodiments, prebiotics are amino acids. While many known prebiotics break down to provide carbohydrates for the prebiotic bacteria, some prebiotic bacteria also require amino acids to provide nutrients.

[0121] Prebiotics occur naturally in a variety of foods, including, without limitation, bananas, berries, asparagus, garlic, wheat, oats, barley (and other whole grains), flaxseed, tomatoes, Jerusalem artichokes, onions, and chicory, greens (e.g., dandelion greens, spinach, kale, beet greens, collard greens, mustard greens, turnip greens), and legumes (e.g., lentils, navy beans, chickpeas, navy beans, white beans, black beans).

[0122] In certain embodiments, the functional ingredient is at least one weight management agent. As used herein, "weight management agent" includes appetite suppressants and / or thermogenic agents. As used herein, the phrases "appetite suppressant," "appetite satiety composition," "satiety agent," and "satiety ingredient" are synonymous. The phrase "appetite suppressant" describes macronutrients, herbal extracts, exogenous hormones, anorectics, anorexigenics, drugs, and combinations thereof that, when delivered in an effective amount, suppress, inhibit, reduce, or otherwise curtail the appetite of a human. The phrase "thermogenic agent" describes macronutrients, herbal extracts, exogenous hormones, anorectics, anorexigenics, drugs, and combinations thereof that, when delivered in an effective amount, activate or otherwise enhance the thermogenic or metabolic effects of a human.

[0123] 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 that have appetite suppressant effects. For example, consumption of proteins and dietary fats stimulates the release of the gastrointestinal hormone cholecystokinin (CCK), while consumption of carbohydrates and dietary fats stimulates the release of glucagon-like peptide 1 (GLP-1).

[0124] Suitable macronutrient weight management agents also include carbohydrates. Carbohydrates generally include sugars, starches, celluloses, 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 starches) and indigestible carbohydrates (e.g., dietary fiber). Studies have shown that indigestible carbohydrates and complex polymeric carbohydrate agents with reduced absorption and digestibility stimulate physiological responses that suppress food intake in the small intestine. Thus, the carbohydrates presented herein desirably include indigestible 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 isomaltitol, lactitol, and maltitol; and hydrogenated starch hydrolysates. Carbohydrates are described in more detail below.

[0125] In another particular embodiment, the weight management agent is a dietary fat. Dietary fats are lipids that comprise a combination of saturated and unsaturated fatty acids. Polyunsaturated fatty acids have been shown to have a greater satiety capacity than monounsaturated fatty acids. Thus, the dietary fats presented herein desirably include polyunsaturated fatty acids, non-limiting examples of which include triacylglycerols.

[0126] In another particular embodiment, the weight management agent is a herbal extract. Extracts from multiple types of plants have been identified as having appetite suppressant properties. Non-limiting examples of plants whose extracts have appetite suppressant properties include plants from the genus Hoodia Trichocaulon ), the genus Gymnema Caralluma ), the genus Acacia Stapelia ), the genus Asclepias Orbea ), the genus Camellia Asclepias ), the genus Coleus Camelia ), and the genus Camellia T. piliferum ). 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.

[0127] The herbal extract can be prepared from any type of plant material or plant biomass. Non-limiting examples of plant material and biomass include stems, roots, leaves, dried powders obtained from plant material, and tree sap or dried tree sap. The herbal extract is typically prepared by extracting the sap from the plant and then spray drying the sap. Alternatively, a solvent extraction procedure can be employed. Following the initial extraction, it can be desirable to further fractionate the initial extract (e.g., by column chromatography) in order to obtain an herbal extract having enhanced activity. Such techniques are well known to those of ordinary skill in the art.

[0128] 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 Gymnocalycium. Gymnocalycium plants are fleshy plants, typically native to South Africa, similar to Hoodia, and include the species Ginkgo biloba ) and Taraxacum officinale ( T. Taraxacum officinale ). In another embodiment, the herbal extract is derived from a plant of the genus Asclepias or Obeidia. 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, which have appetite suppressant effects.

[0129] In another particular embodiment, the weight management agent is an exogenous hormone having a 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.

[0130] In another embodiment, the weight management agent is a drug. Non-limiting examples include phentermine, diethylpropion, benzphetamine, liraglutide, obexin, fluoxetine hydrochloride, phenylpropanolamine, or other stimulants.

[0131] 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, dissolution materials, 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, dissolution materials thereof, and combinations thereof.

[0132] According to particular embodiments, the osteoporosis management agent is a magnesium source. The magnesium source is any compound containing magnesium, including salt complexes, dissolution materials, 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, dissolution materials thereof, and mixtures thereof. In another particular embodiment, the magnesium source includes amino acid chelated magnesium or creatine chelated magnesium.

[0133] In other embodiments, the osteoporosis agent is selected from the group consisting of vitamin D, vitamin C, vitamin K, precursors thereof, and / or beta-carotene, and combinations thereof.

[0134] A variety of plants and plant extracts have also been identified as effective for the prevention and treatment of osteoporosis. Non-limiting examples of suitable plants and plant extracts as osteoporosis management agents include Taraxacum (dandelion) species as disclosed in U.S. Patent Publication No. 2005 / 0106215 and Ammopiptanthus (Chinese scholar tree) species as disclosed in U.S. Patent Publication No. 2005 / 0079232. Amelanchier alnifolia ) and Ammopiptanthus ( Lindera benzoin ) species as disclosed in U.S. Patent Publication No. 2005 / 0079232. Artemisia vulgaris ) and Ammopiptanthus ( Acorus gramineus ) species as disclosed in U.S. Patent Publication No. 2005 / 0079232. Carthamus tinctorius ) and Ammopiptanthus ( Carum carvi ) species as disclosed in U.S. Patent Publication No. 2005 / 0079232. Cnidium monnieri ) and Ammopiptanthus ( Curcuma longa ) species as disclosed in U.S. Patent Publication No. 2005 / 0079232. Cyperus esculentus ) and Ammopiptanthus ( Juniperus communis ) and Ammopiptanthus ( Prunus armeniaca ) and Ammopiptanthus ( Iris germanica ) and Ammopiptanthus ( Cichorium endivia ) and Ammopiptanthus ( Dodonaea viscosa ) and Ammopiptanthus ( Epimedium grandiflorum ) and Ammopiptanthus ( Erigonoum ) and Ammopiptanthus ( Soya ) and Ammopiptanthus ( Mentha spicata ) and Ammopiptanthus ( Ocimum basilicum ) and Ammopiptanthus ( thymus ) and Ammopiptanthus (Tanacetum vulgare ), chenopodium (Chenopodium sp. Plantago major ), plantago (Plantago sp. Spearmint ), mentha (Mentha sp. Bixa orellana ), bixa (Bixa sp. Vitis vinifera ), vitis (Vitis sp. Rosemarinus officinalis ), rosmarinus (Rosmarinus sp. Rhus toxicodendron ), rhus (Rhus sp. Anethum graveolens ), and dill (Anethum sp. Method ).

[0135] In certain embodiments, the functional ingredient is at least one phytoestrogen. Phytoestrogens are compounds that exist in plants, which can be delivered into the human body typically by ingesting plants or plant parts having phytoestrogens. As used herein, "phytoestrogen" refers to any substance that elicits any degree of estrogen-like effects when introduced into the body. For example, a phytoestrogen can bind to estrogen receptors in the body and have a small estrogen-like effect.

[0136] Examples of suitable phytoestrogens for use in embodiments of the present application 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, fiber, fruits, vegetables, black cohosh, agave root, black currant, baneberry, chasteberries, cramp bark, dong quai root, devil's club root, false unicorn root, ginseng root, groundsel herb, licorice juice, liferoot, motherwort, peony root, raspberry leaf, rose family plants, sage leaf, sarsaparilla root, sea buckthorn berry, wild yam root, yarrow, legumes, soybeans, soy products (e.g., miso, soy flour, soy milk, soy nuts, soy protein isolate, tempeh, or tofu), chickpeas, nuts, lentils, seeds, clover, red clover, dandelion leaf, dandelion root, fenugreek seed, green tea, hops, red wine, flaxseed, garlic, onions, flaxseed, borage, butterfly weed, caraway, chaste tree, vitex, dates, dill, fennel seed, gotu kola, horehound, pomegranate, artemisia, chamomile, and kudzu root (paeonia), among others, and combinations thereof.

[0137] Isoflavones belong to a group of plant nutrients called polyphenols. In general, polyphenols (also referred to as "polyphenolics") are a group of chemicals found in plants that are characterized by the presence of more than one phenolic group per molecule.

[0138] Suitable phytoestrogen isoflavones in accordance with embodiments of the present application include genistein, daidzein, glycitein, biochanin A, formononetin, their corresponding naturally occurring glycosides and glycoside conjugates, martinoic alcohol, secoisolaricirecin, enterodiol, enterolactone, phytosterol and combinations thereof.

[0139] Suitable sources of isoflavones for use in embodiments of the present application include, but are not limited to, soybeans, soybean products, legumes, alfalfa sprouts, chickpeas, peanuts, and red clover.

[0140] In certain embodiments, the functional ingredient is at least one long chain aliphatic saturated primary alcohol. Long chain aliphatic saturated primary alcohols are a distinct group of organic compounds. The term alcohol refers to the fact that these compounds are characterized by a hydroxyl group (-OH) attached to a carbon atom. Non-limiting examples of specific long chain aliphatic saturated primary alcohols for use in particular embodiments of the present application include 8 carbon 1-octanol, 9 carbon 1-nonanol, 10 carbon 1-decanol, 12 carbon 1-dodecanol, 14 carbon 1-tetradecanol, 16 carbon 1-hexadecanol, 18 carbon 1-octadecanol, 20 carbon l-eicosanol, 22 carbon 1-docosanol, 24 carbon 1-tetracosanol, 26 carbon 1-hexacosanol, 27 carbon 1-heptacosanol, 28 carbon 1-octanosol, 29 carbon 1-nonacosanol, 30 carbon 1-triacontanol, 32 carbon 1-dotriacontanol, and 34 carbon 1-tetratriacontanol.

[0141] In one embodiment, the long chain aliphatic saturated primary alcohol is policosanol. Poiicosanol is a term that refers to a mixture of long chain aliphatic saturated primary alcohols consisting primarily of 28 carbon 1-octanosol and 30 carbon 1-triacontanol and lower concentrations of other alcohols 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-tetratriacontanol.

[0142] In certain embodiments, the functional ingredient is at least one phytosterol, phytostanol, or combinations thereof. As used herein, the phrases "stanols," "phytostanols," and "phytostanol" are synonymous. Phytosterols and stanols occur naturally in small amounts in many fruits, vegetables, nuts, seeds, grains, legumes, vegetable oils, tree barks, and other plant sources. Sterols are a subset of steroids that have a hydroxyl group at C-3. Typically, phytosterols have a double bond within the steroid nucleus, like cholesterol; however, phytosterols can also contain a substituted side chain (R) at C-24, like an ethyl or methyl group, or an additional double bond. The structure of phytosterols is well known to those skilled in the art.

[0143] At least 44 naturally occurring phytosterols have been discovered and are typically derived from plants such as corn, soybean, wheat, and tung oil; however, they can also be produced synthetically to form compositions identical to those found in nature or having properties similar to those of naturally occurring phytosterols. Non-limiting suitable phytosterols include, but are not limited to, 4-demethylsterols (e.g., β-sitosterol, campesterol, stigmasterol, brassicasterol, 22-dehydrobrassicasterol, and Δ5-avenasterol), 4-monomethylsterols, and 4,4-dimethylsterols (triterpenols) (e.g., cycloartenol, 24-methylene cyclobranol, and cyclobranol).

[0144] As used herein, the phrases "stanols," "phytostanols," and "plant stanols" are synonymous. Phytostanols are saturated sterols that occur in nature only in trace amounts and can also be produced synthetically, such as by hydrogenation of phytosterols. Suitable phytostanols include, but are not limited to, β-sitostanol, campestanol, cyclobranol, and the saturated forms of other triterpene alcohols.

[0145] As used herein, both phytosterols and phytostanols include a variety of isomers such as α and β isomers. The phytosterols and phytostanols of the present invention can also be in their ester form. 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 suitable esters of phytosterols and phytostanols include sitosteryl acetate, sitosteryl oleate, stigmasteryl oleate, and their corresponding phytostanol esters. The phytosterols and phytostanols of the present invention can also include derivatives thereof.

[0146] The beverages described herein can further comprise at least one additive. Exemplary additives include, but are not limited to, carbohydrates, polyols, amino acids and corresponding salts thereof, poly-amino acids and corresponding salts thereof, sugar acids and corresponding salts thereof, 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.

[0147] As used herein, the term "polyol" refers to a molecule containing more than one hydroxyl group. The polyol can be a diol, triol, or tetraol containing 2, 3, and 4 hydroxyl groups, respectively. The polyol can also contain more than 4 hydroxyl groups, such as a pentaol, hexaol, heptaol, etc., containing 5, 6, or 7 hydroxyl groups, respectively. Additionally, the polyol can also be a sugar alcohol, polyhydroxy alcohol, or polyol that is the reduced form of a carbohydrate, in which a 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 oligomeric isomaltulose, reduced oligomeric xylose, reduced oligomeric gentiose, reduced maltose syrup, reduced glucose syrup, and any other carbohydrate that is a sugar alcohol or can be reduced without adversely affecting the taste.

[0148] 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-isomer, b-isomer, and / or d-isomer), glutamine, hydroxyproline, taurine, norvaline, sarcosine, and salt forms thereof such as sodium or potassium salts or acid salts. The amino acid additives can also be in the D- or L-configuration and in mono-, di-, or tri-forms of the same or different amino acids. Additionally, the amino acids can be a-, b-, g-, and / or d-isomers, if appropriate. In some embodiments, combinations of the above amino acids and their corresponding salts (e.g., sodium, potassium, calcium, magnesium, or other alkali or alkaline earth salts, or acid salts) are also suitable additives. The amino acids can be natural or synthetic. The amino acids can also be modified. Modified amino acids refer to any amino acid in which at least one atom has been added, removed, substituted, or a combination thereof (e.g., N-alkyl amino acids, N-acyl amino acids, or N-methyl amino acids). 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 both peptides and polypeptides (e.g., dipeptides, tripeptides, tetrapeptides, and pentapeptides) such as glutathione and L-alanyl-L-glutamine.

[0149] 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 monosodium salt). The polyamino acid additives can also be in the D- or L- configuration. Additionally, the polyamino acids can be a- isomers, b-isomers, g-isomers, d-isomers, and e-isomers, if appropriate. In some embodiments, combinations of the above polyamino acids and their corresponding salts (e.g., their sodium, potassium, calcium, magnesium, or other alkali or alkaline earth salts or acid salts) are also suitable additives. The polyamino acids described herein can also include copolymers of different amino acids. The polyamino acids can be natural or synthetic. The polyamino acids can also be modified such that at least one atom is added, removed, substituted, or a combination thereof (e.g., N-alkyl polyamino acid or N-acyl polyamino acid). As used herein, polyamino acid encompasses both modified 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-a-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.

[0150] Suitable sugar acid additives include, but are not limited to, aldonic acids, uronic acids, aldaric acids, 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.

[0151] 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 salts thereof, and combinations thereof. The nucleotides described herein can also include nucleotide-related additives, such as nucleosides or nucleic acid bases (e.g., guanine, cytosine, adenine, thymine, uracil).

[0152] Suitable organic acid additives include any compound comprising a -COOH moiety, such as, for example, C2-C30 carboxylic acids, substituted hydroxyl C2-C30 carboxylic acids, butyric acid (ethyl ester), substituted butyric acid (ethyl ester), benzoic acid, substituted benzoic acid (e.g., 2,4-dihydroxybenzoic acid), substituted cinnamic acid, hydroxy acid, substituted hydroxy benzoic acid, anisic acid substituted cyclohexyl carboxylic acid, tannic acid, aconitic acid, lactic acid, tartaric acid, citric acid, isocitric acid, gluconic acid, glucoheptonic acid, adipic acid, hydroxyl citric acid, malic acid, fruitaric acid (blend of malic acid, fumaric acid, and tartaric acid), fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, creatine, caffeic acid, bile acid, ascorbic acid, alginic acid, erythorbic acid, polyglutamic acid, gluconodeltalactone, and alkali or alkaline earth metal salt derivatives thereof. Additionally, the organic acid additive can be in the D- or L-configuration.

[0153] Suitable bitter compound additives include, but are not limited to, caffeine, quinine, urea, bitter orange oil, naringin, quassia, and salts thereof.

[0154] Suitable flavoring agents and flavoring ingredient additives include, but are not limited to, vanillin, vanilla extract, mango extract, cinnamon, citrus, coconut, ginger, viridiflorol, almond, menthol (including menthol free menthol), grape skin extract, and grape seed extract. "Flavoring agent" and "flavoring ingredient" are synonymous and can include natural or synthetic substances or combinations thereof. Flavoring agents also include any other substance that imparts a flavor and can include natural or non-natural (synthetic) substances that are safe for use in humans or animals when used within generally accepted ranges. Non-limiting examples of proprietary flavoring agents include Dohler™ Natural Flavor Sweetness Enhancer K14323 (Dohler™, Darmstadt, Germany), Symrise™ Sweetness Natural Flavor Masking Agents 161453 and 164126 (Symrise™, Holzminden, Germany), Natural Advantage™ Bitterness Retarder 1, 2, 9, and 10 (Natural Advantage™, Freehold, New Jersey, U.S.A.), and Sucramask™ (Creative Research Management, Stockton, California, U.S.A.).

[0155] Suitable polymeric 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., Fibergum™, seyal gum arabic, furcellaran gum), 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, polyethyleneimine, alginic acid, sodium alginate, propylene glycol alginate, and polyethylene glycol sodium alginate, sodium hexametaphosphate and salts thereof, and other cationic and anionic polymers.

[0156] 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, etc.), collagen (e.g., gelatin), partially hydrolyzed collagen (e.g., hydrolyzed fish collagen), and collagen hydrolysates (e.g., porcine collagen hydrolysate).

[0157] 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 sodium sulfosuccinate, sodium lauryl sulfate, cetylpyridinium chloride (cetylpyridinium hexadecyl), hexadecyltrimethylammonium bromide, sodium cholate, camphoramide, 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.

[0158] 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™ 60, Polyphenon™ 30, and Polyphenon™ 25 (Mitsui Norin Co., Ltd., Japan)), polyphenols, rutins (e.g., enzyme-modified rutin Sanmelin™ AO (San-fi Gen F.F.I., Inc., Osaka, Japan)), neohesperidin, naringin, neohesperidin dihydrochalcone, and the like. In certain embodiments, the beverage comprises a dihydrochalcone compound, such as hesperetin dihydrochalcone, phloretin, neohesperidin dihydrochalcone, hesperetin dihydrochalcone-4'-beta-D-glucoside, or combinations thereof.

[0159] Suitable alcohol additives include, but are not limited to, ethanol.

[0160] 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).

[0161] Beverage product As used herein, a "beverage product" is a ready-to-drink beverage, a beverage concentrate, a beverage syrup, or a powdered beverage. Suitable ready-to-drink beverages include carbonated 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-based 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.

[0162] In another aspect, a beverage product, such as a syrup or concentrate, is provided that comprises the mogroside blend sweetener according to any of the preceding embodiments. The concentrate or syrup comprising the mogroside blend sweetener can be used as a dispensable liquid sweetener.

[0163] Beverage concentrates and beverage syrups are prepared with an initial volume of liquid base (e.g., water) and the desired beverage ingredients. A full-strength beverage is then prepared by adding an additional volume of water. Powdered beverages are prepared by dry-mixing all beverage ingredients in the absence of a liquid base. A full-strength beverage is then prepared by adding the full volume of water.

[0164] The beverage product may optionally contain additives, functional ingredients, and combinations thereof, as described herein.

[0165] Beverage products containing the mogroside blend are formulated to provide a beverage containing the mogroside blend in the weight percentages or concentrations as described herein when combined with a liquid base.

[0166] III. Example In another aspect, a method of preparing the beverage of the present invention is also provided.

[0167] In one embodiment, a method of preparing a beverage comprises (i) providing a beverage base and (ii) adding at least one mogroside blend described herein in a sweetening amount, thereby providing a sweetened beverage. The method may further comprise adding at least one functional ingredient and / or at least one additive as described above.

[0168] ​ Example 1 The beverage was prepared using a compound having a purity of >95%. The substance was added to filtered water while stirring. The solution was stirred until visually transparent and the sample was poured into a glass bottle or vial and stored at 4°C. The sample was tested at room temperature within 24 hours.

[0169] Carry out taste test with 7-9 expert panelists, and run in the mode of single to three repetitions.The bottle is taken out from refrigerator and about 10 ml of beverage is poured into 4 ounces of plastic cups.Before tasting and between tasting different groups, mineral water is given to the expert panelists to rinse their oral cavity.Before tasting next group of samples, unsalted biscuits are also given to the expert panelists to eat and rinse their oral cavity with mineral water.In each group, the expert panelists taste the sample, maintain the sample in their oral cavity for 5 seconds, spit out, and then measure bitterness for about 30 seconds, then taste the next sample.Then, the expert panelists select a more bitter sample between two samples in each group.

[0170] Table 1. Bitterness reduction using mogroside blends

[0171] Table 2. Bitterness thresholds of mogroside blends

[0172] Six reports of high bitterness Due to sample availability, two panels tested samples.

[0173] Table 3. Bitterness differences negligible for mogroside blends

[0174] Blends of mogrosides with 20 wt% 11-oxomogroside V were generally perceived as less bitter than sioimn I alone at 400-500 ppm total mogrosides.

[0175] 10 wt% mogroside IVA or mogroside III, 2.5 wt% mogroside IIA2, and 1 wt% mogroside IA or mogroside IE increased bitterness perception.

[0176] 20 wt% mogroside IIIE or 11-oxomogroside IIIE or 11-oxosioimn I, 10 wt% mogroside IIIA2, and 2.5 wt% mogroside IIA1 did not affect the bitterness of the beverage.

[0177] Example 2 Compounds with > 95% purity were used to prepare beverages. The substance was added to filtered water while stirring. The solution was stirred until visually clear, and the sample was poured into a glass bottle or vial and stored at 4 °C.

[0178] Sensory testing was performed with 9-10 panelists and run in single to triple replicates. Bottles were removed from the refrigerator and about 10 ml of beverage was poured into a 4 oz plastic cup. Mineral water was given to the panelists to rinse their mouths before tasting and between tasting different groups. Unsalted crackers were also given to the panelists to eat and rinse their mouths with mineral water before tasting the next group of samples. In each group, the panelists tasted the samples, held the samples in their mouths for 5 seconds, spat, and then measured the bitterness for about 30 seconds before tasting the next sample. Then, the panelists selected the more bitter sample between the two samples in each group.

[0179] Table 4. Reduction of bitterness using mogroside blends

[0180] Table 5. Bitterness thresholds for mogroside blends

[0181] Table 6. Bitterness differences negligible for mogroside blends

[0182] Table 7. Licorice flavor reduction in mogroside blends

[0183] Table 8. Mouthfeel astringency reduction in mogroside blends

[0184] In 500 ppm total mogrosides, blends of mogroside with 20 wt% iso-mogroside V, 10-20 wt% 11-oxo-mogroside V, 2.5 wt% 11-oxo-mogroside III or mogroside III, or 5 wt% 11-oxo-iso-mogroside V were perceived as less bitter than simonin I alone. Blends of mogrosides can be used to reduce bitterness in beverages as a sweetener.

[0185] In 500 ppm total mogrosides, 20 wt% mogroside IIA or mogroside IIE or mogroside IIIA2, 10 wt% 11-oxo-mogroside IIA or mogroside IVA, 5 wt% mogroside IIA1 or 11-oxo-mogroside III, and 1 wt% mogroside IIA2 or 11-oxo-mogroside IIA1 increased bitterness perception in beverages with mogrosides as a sweetener.

[0186] In beverages with total mogrosides at 400 ppm, blends of mogrosides with 10 wt% iso-mogroside V were generally perceived as having less licorice flavor intensity than simonin I alone.

[0187] In beverages with total mogrosides at 400 ppm, blends of mogrosides with 10 wt% iso-mogroside V or mogroside V or mogroside IIIE were generally perceived as less astringent than simonin I alone.

[0188] In 400-500 ppm total mogrosides, 20-30 wt% mogroside V, 10 wt% 11-oxo-mogroside IIE, 5 wt% mogroside IVA, and 2.5 wt% 11-oxo-mogroside IIA did not affect bitterness in beverages with mogrosides as a sweetener.

[0189] Table 9. Sweetness (sweetness intensity) onset in mogroside blends

[0190] Table 10. Syrup mouthfeel in mogroside blends

[0191] In a beverage with total mogrosides at 400 ppm, blends of mogrosides with 5-20 wt% mogroside V or 20 wt% mogroside IIIE were generally perceived to have a faster sweetness onset than sioamioside I alone. Blends of mogrosides can improve the sweetness onset of a beverage compared to sioamioside I alone in a beverage.

[0192] In a beverage with total mogrosides at 400 ppm, blends of mogrosides with 20 wt% mogroside IIIE were generally perceived to have a syrupier mouthfeel than sioamioside I alone. Blends of mogrosides can improve the syrup mouthfeel of a beverage compared to sioamioside I alone in a beverage.

[0193] Example 3 Compounds with > 95% purity were used to make beverages. The substance was added to filtered water while stirring. The solution was stirred until visually clear and the sample was poured into a glass bottle or vial and stored at 4°C. Samples were tested within 7 days.

[0194] Sensory testing was performed with 8-12 panelists. Each pair of mogroside blends was evaluated by each panelist in triplicate. Bottles were removed from the refrigerator and about 10 ml of each beverage was poured into a 4 oz plastic cup. Prior to tasting and between evaluating different pairs, mineral water was given to the panelists to rinse their mouths. Unsalted crackers were also given to the panelists to consume and rinse their mouths with mineral water prior to evaluating the next set of samples. In each set, the panelists tasted the samples, held the samples in their mouths for 5 seconds, spat, and then measured the bitterness for about 30 seconds before tasting the next sample. Then, the panelists selected the more bitter sample between the two samples in each set.

[0195] Table 11. Reduction in bitterness using mogroside blends

[0196] Table 12. Bitterness threshold of mogroside blends

[0197] Table 13. Negligible difference in bitterness of mogroside blends

[0198] Table 14. Reduction in licorice flavor in mogroside blends

[0199] Table 15. Reduced astringency in mogroside blends

[0200] In a beverage with total mogrosides at 500 ppm, a ternary blend of mogrosides with 10 wt% mogroside V and 10 wt% mogroside III E was generally perceived as less bitter than sioemonin I alone. Blends of mogrosides can be used to reduce bitterness in beverages as sweeteners.

[0201] In a beverage with total mogrosides at 500 ppm, 10-20 wt% mogroside III or 10 wt% iso-mogroside V appeared to increase the perception of bitterness in beverages with mogrosides as sweeteners.

[0202] In a beverage with total mogrosides at 500 ppm, 20-30 wt% mogroside V did not affect the bitterness of beverages with mogrosides as sweeteners.

[0203] In a beverage with total mogrosides at 500 ppm, a ternary blend of mogrosides with 5-10 wt% mogroside V and 5-10 wt% mogroside III E was perceived as having a less intense licorice flavor than sioemonin I alone. Blends of mogrosides can reduce the licorice flavor of beverages compared to sioemonin I alone in the beverage.

[0204] In a beverage with total mogrosides at 500 ppm, a blend of mogrosides with 20 wt% mogroside V or 10 wt% mogroside III E was generally perceived as less astringent than sioemonin I alone. Blends of mogrosides can reduce the intensity of the astringent mouthfeel compared to sioemonin I alone in the beverage.

Claims

1. A low-calorie beverage comprising a sweetening amount of a mogroside blend, wherein the mogroside blend comprises at least about 70% by weight on a dry basis of simenoside I and at least one of: a. 0.01% to about 25% by weight on a dry basis of isomogroside V; b. about 0.01% to about 25% by weight on a dry basis of 11-oxomogroside V; c. about 0.01% to about 5% by weight on a dry basis of mogroside III; d. about 0.01% to about 5% by weight on a dry basis of mogroside IIE e. about 0.01% to about 30% by weight on a dry basis of mogroside V; and f. From about 0.01% to about 20% by weight on a dry basis of mogroside IIIE.

2. The low-calorie beverage according to claim 1, wherein The mogroside blend comprises at least about 70% by weight on a dry basis of simenoside I and at least one of: a. 0.01% to about 25% by weight on a dry basis of isomogroside V; b. about 0.01% to about 25% by weight on a dry basis of 11-oxomogroside V; c. about 0.01% to about 5% by weight on a dry basis of 11-oxomogroside III; d. about 0.01% to about 5% by weight on a dry basis of mogroside III; e. about 0.01% to about 5% by weight on a dry basis of 11-oxoisomogroside V; f. about 0.01% to about 5% by weight on a dry basis of mogroside IIE; g. about 0.01% to about 10% by weight of mogroside IVA on a dry basis; h. about 0.01% to about 20% by weight on a dry basis of mogroside IIIA2; i. from about 0.01% to about 20% by weight on a dry basis of mogroside IIA; j. about 0.01% to about 5% by weight on a dry basis of mogroside IIA1; k. about 0.01% to about 1% by weight on a dry basis of mogroside IA; l. about 0.01% to about 1% by weight on a dry basis of mogroside IE; m. from about 0.01% to about 1% by weight on a dry basis of oxomogroside IIA1; n. about 0.01% to about 1% by weight on a dry basis of oxomogroside IIA2; o. about 0.01% to about 2.5% by weight on a dry basis of 11-oxomogroside IIA; p. about 0.01% to about 20% by weight on a dry basis of 11-oxomogroside IIE; q. about 0.01% to about 30% by weight of mogroside V on a dry basis; r. about 0.01% to about 20% by weight on a dry basis of mogroside IIIE; s. from about 0.01% to about 20% by weight on a dry basis of 11-oxosimenoside I; and / or t. From about 0.01% to about 20% by weight on a dry basis of 11-oxomogroside IIIE.

3. The low-calorie beverage according to claim 1, wherein The mogroside blend is present in a concentration of about 10 ppm to about 600 ppm.

4. The low-calorie beverage according to claim 1, wherein The mogroside blend is present in a concentration of about 25 ppm to about 600 ppm.

5. The low-calorie beverage according to claim 1, wherein The mogroside blend is present in a concentration of about 250 ppm to about 400 ppm.

6. The low-calorie beverage according to claim 1, wherein The mogroside blend is present at a concentration of about 200 ppm to about 400 ppm.

7. The low-calorie beverage according to claim 1, wherein The mogroside blend is the only sweetener in the beverage.

8. The low-calorie beverage according to claim 1, wherein The beverage comprises one or more additional sweeteners.

9. The low-calorie beverage according to claim 6, wherein The additional sweetener is selected from the group consisting of: stevia, rebaudioside M, rebaudioside D, rebaudioside A, rebaudioside N, rebaudioside AM, rebaudioside O, rebaudioside E, stevia monoglycoside, stevia bioglycoside, rubusoside, dulcoside B, dulcoside A, rebaudioside B, rebaudioside G, stevioside, rebaudioside C, rebaudioside F, rebaudioside I, rebaudioside H, rebaudioside 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 glucosylated steviol glycosides, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, kiwifruit sweetener Protein (and variants thereof), oleamicin (and variants thereof), amai protein (and variants thereof), sweet truffle protein (and variants thereof), mabinantin, brazilin (and variants thereof), Helan sweetener, phylloside, sarsaparilla glycoside, phloridzin, trilobaside, baiyun ginseng glycoside, European polypodium tartrate, polypodium glycoside A, butterfly card glycoside A, butterfly card glycoside B, soapberry sesquiterpene glycosides, styracoside I, brazilian glycyrrhizin I, abrin triterpene glycoside A, cyclocarya paliurus glycoside I, sucralose, acesulfame potassium, aspartame, alitame, saccharin, neohesperidin dihydrochalcone synthetic derivatives, cyclamate, neotame, glycin, sodium p-nitrophenylureidopropionate, advantame, sorbitol, mannitol, lactitol, maltitol, xylitol, erythritol, psicose, tagatose, cellobiose, 5-ketofrucose and combinations thereof.

10. The low-calorie beverage according to claim 6, wherein The additional sweetener is a caloric sweetener selected from 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, octulose, fucose, rhamnose, arabinose, turanose, syrahose, high fructose corn syrup, high fructose starch-based syrup, and combinations thereof.

11. The low-calorie beverage according to claim 10, wherein The caloric sweetener is selected from the group consisting of sucrose, high fructose corn syrup, high fructose starch-based syrup, fructose, glucose, and combinations thereof.

12. The low-calorie beverage according to claim 8, wherein The caloric sweetener is present in an amount of about 1 wt % to about 10 wt %.

13. The low-calorie beverage according to claim 1, wherein The beverage is selected from the group consisting of reduced calorie beverages and zero calorie beverages.

14. The low-calorie beverage according to claim 1, wherein The beverage is carbonated.

15. The low-calorie beverage according to claim 1, wherein The beverage is non-carbonated.

16. The low-calorie beverage according to claim 1, wherein The beverage is an alcoholic beverage.

17. The low-calorie beverage according to claim 1, wherein The beverage has a sucrose equivalence value of about 5% (w / v) to about 15% (w / v), about 5% (w / v) to about 10% (w / v), or about 10% (w / v) or more.

18. The low-calorie beverage according to claim 1 or claim 2, further comprising at least one organic acid salt selected from the group consisting of sodium gluconate, sodium citrate, sodium lactate, potassium gluconate, potassium citrate, potassium lactate, calcium gluconate, calcium citrate, calcium lactate, calcium lactate gluconate, magnesium gluconate, magnesium citrate, magnesium lactate, magnesium lactate gluconate, and anhydrous and hydrated forms thereof.

19. A beverage concentrate or syrup comprising a sweetening amount of a blend of mogrosides when combined with a liquid base to produce a beverage, wherein: The mogroside blend comprises at least about 70% by weight on a dry basis of simenoside I and at least one of: a. 0.01% to about 25% by weight on a dry basis of isomogroside V; b. about 0.01% to about 25% by weight on a dry basis of 11-oxomogroside V; c. about 0.01% to about 5% by weight on a dry basis of mogroside III; d. about 0.01% to about 5% by weight on a dry basis of mogroside IIE e. about 0.01% to about 30% by weight on a dry basis of mogroside V; and f. From about 0.01% to about 20% by weight on a dry basis of mogroside IIIE.

20. The beverage concentrate or syrup of claim 19, wherein The mogroside blend comprises at least about 70% by weight on a dry basis of simenoside I and at least one of: a. 0.01% to about 25% by weight on a dry basis of isomogroside V; b. about 0.01% to about 25% by weight on a dry basis of 11-oxomogroside V; c. about 0.01% to about 5% by weight on a dry basis of 11-oxomogroside III; d. about 0.01% to about 5% by weight on a dry basis of mogroside III; e. about 0.01% to about 5% by weight on a dry basis of 11-oxoisomogroside V; f. about 0.01% to about 5% by weight on a dry basis of mogroside IIE; g. about 0.01% to about 10% by weight of mogroside IVA on a dry basis; h. about 0.01% to about 20% by weight on a dry basis of mogroside IIIA2; i. from about 0.01% to about 20% by weight on a dry basis of mogroside IIA; j. about 0.01% to about 5% by weight on a dry basis of mogroside IIA1; k. about 0.01% to about 1% by weight on a dry basis of mogroside IA; l. about 0.01% to about 1% by weight on a dry basis of mogroside IE; m. from about 0.01% to about 1% by weight on a dry basis of oxomogroside IIA1; n. about 0.01% to about 1% by weight on a dry basis of oxomogroside IIA2; o. about 0.01% to about 2.5% by weight on a dry basis of 11-oxomogroside IIA; p. about 0.01% to about 20% by weight on a dry basis of 11-oxomogroside IIE; q. about 0.01% to about 30% by weight of mogroside V on a dry basis; r. about 0.01% to about 20% by weight on a dry basis of mogroside IIIE; s. from about 0.01% to about 20% by weight on a dry basis of 11-oxosimenoside I; and / or t. From about 0.01% to about 20% by weight on a dry basis of 11-oxomogroside IIIE.

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