Improved refreshment and taste of a healthy soda

Abstract

The present disclosure provides methods of stabilizing foam in sweetened beverages wherein the beverages comprise a glycolipid enriched beverage base. Also disclosed are glycolipid enriched beverage bases and beverages containing the enriched beverage base.

Description

IMPROVED REFRESHMENT AND TASTE OF A HEALTHY SODABACKGROUND

[0001] In recent years, consumers have been looking for more from their beverages of choice than a good flavor. As a result, beverages are now being formulated with ingredients such as probiotics and prebiotics to improve digestive health, slow the aging process, and improve skin health. However, the ingredients used to deliver these benefits often alter the taste of the beverage, forcing consumers to trade taste for these beneficial properties.

[0002] In a carbonated beverage, flavor and refreshment are enhanced by the size, shape, breakage rate, and stability of the beverage’s bubbles. A carbonated beverage containing healthy ingredients such as probiotics or prebiotics may be considered more flavorful and more refreshing by the consumer if the beverage’s bubbles are stabilized, providing a more stabilized and longer-lasting foam. Thus there is a continuing need to find ways to stabilize the bubbles in healthy beverages.BRIEF SUMMARY

[0003] In a first aspect, the present disclosure provides a method of enhancing foam stability in a sweetened beverage, the method comprising adding to a beverage base from about 1 ppm to about 100 ppm of one or more glycolipids having an HLB value of about 10 or less to provide a glycolipid enriched beverage base, wherein the glycolipid enriched beverage base provides a foam volume of about 20 mL or more for 5 minutes or longer when 50 mL of the beverage base comprising the one or more glycolipids is sparged with air at a flow rate of 400 mL / min until the foam volume reaches 180 mL.

[0004] In some aspects, the one or more glycolipids are selected from the group consisting of glycoglycerolipids, glycosphingolipids, sugar-linked sugar alcohol lipids, phosphoglycolipds, trehalose glycolipids, sophorose glycolipids, rhamnose glycolipids, phenolic glycoloipds, steryl glycolipids, and combinations thereof.

[0005] In some aspects, wherein the glycoglycerolipids are selected from the group consisting of monoglycosyl diacylglycerol, diglycosyl diacylglycerol, triglycosyl diacylglycerol, aminoglycoglycerolipids, glucuronosylglycerolipids, sulfoglycoglycerolipds, and combinations thereof.

[0006] In some aspects, the glycosphingolipids are selected from the group consisting of cerebrosides, oligoglycosylceramides, sulfatides, gangliosides, and combinations thereof.

[0007] In some aspects, the sugar-linked sugar alcohol lipids are selected from the group consisting of mannosylerythritol lipids, acremomannolipin A, and a combination thereof.

[0008] In some aspects, the one or more glycolipids is a compound of Formula I, Formula II, or a combination thereof:Formula II wherein R1is C(O)CH3 or C(O)CH2CH(CH3)2 and wherein R2is hydrogen or C(O)CH3.

[0009] In some aspects, the one or more glycolipids comprise a compound selected from the group consisting of:C); and combinations thereof.

[0010] In some aspects, the beverage base comprises water, one or more fruit juices, one or more juice concentrates, or a combination thereof.

[0011] In some aspects, the beverage base comprises one or more fruit juices.

[0012] In some aspects, the one or more fruit juices is selected from the group consisting of acai juice, apple juice, apricot juice, banana juice, beet juice, berry juice, blackberry juice, black currant juice, blood orange juice, boy senberry juice, blueberry juice, cantaloupe juice, cherry juice, cranberry juice, dragonfruit juice, elderberry juice, grape juice, grapefruit juice, guava juice, honeydewjuice, huckleberry juice, jackfruit juice, kiwi juice, mango juice, melon juice, monk fruit juice, nectarine juice, orange juice, papaya juice, passion fruit juice, peach juice, pear juice, pineapple juice, plum juice, pomegranate juice, prune juice, strawberry juice, watermelon juice, and combinations thereof.

[0013] In some aspects, the one or more fruit juices is not lime juice.

[0014] In some aspects, the beverage base comprises from about 0.5% wt% to about 99 wt% fruit juice.

[0015] In some aspects, the beverage base comprises one or more juice concentrates.

[0016] In some aspects, the one or more juice concentrates is selected from the group consisting acai juice concentrate, apple juice concentrate, apricot juice concentrate, banana juice concentrate, beet juice concentrate, berry juice concentrate, blackberry juice concentrate, black currant juice concentrate, blood orange juice concentrate, boysenberry juice concentrate, blueberry juice concentrate, cantaloupe juice concentrate, cherry juice concentrate, cranberry juice, dragonfruit juice concentrate, elderberry juice concentrate, grape juice concentrate, grapefruit juice concentrate, guava juice concentrate, honeydew juice concentrate, huckleberry juice concentrate, jackfruit juice concentrate, kiwi juice concentrate, mango juice concentrate, melon juice concentrate, monk fruit juice concentrate, nectarine juice concentrate, orange juice concentrate, papaya juice concentrate, passion fruit juice concentrate, peach juice concentrate, pear juice concentrate, pineapple juice concentrate, plum juice concentrate, pomegranate juice concentrate, prune juice concentrate, strawberry juice concentrate, watermelon juice concentrate, and combinations thereof.

[0017] In some aspects, the beverage base comprises water and one or more sweeteners.

[0018] In some aspects, the one or more sweeteners are selected from the group consisting of non-nutritive sweeteners, nutritive sweeteners, and combinations thereof.

[0019] In some aspects, the one or more non-nutritive sweeteners is selected from the group consisting of aspartame, acesulfame potassium, erythritol, xylitol, a steviol glycoside, monk fruit, sucralose, and combinations thereof.

[0020] In some aspects, the steviol glycoside is selected from the group consisting of stevoside, steviolbioside, rubusoside, dulcoside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside N, rebaudioside O, rebaudioside Q, and combinations thereof.

[0021] In some aspects, the one or more nutritive sweeteners is selected from the group consisting of allulose, fructose, galactose, glucose, high fructose corn syrup lactose, maltose, maltulose, fruit sugar, sucrose, and combinations thereof.

[0022] In some aspects, the nutritive sweetener is sucrose, glucose, frutctose, or a mixture thereof.

[0023] In some aspects, the beverage base further comprises one or more flavoring agents.

[0024] In some aspects, the one or more flavoring agents is selected from the group consisting of apple flavor, apricot flavor, banana flavor, berry flavor, black cherry flavor, blackcurrant flavor, blackberry flavor, blood orange flavor, blueberry flavor, boysenberry flavor, cantaloupe flavor, cherry flavor, citrus flavor, cranberry flavor, cucumber flavor, dragonfruit flavor, elderberry flavor, grape flavor, guava flavor, honeydew flavor, huckleberry flavor,jackfruit flavor, lemon flavor, lime flavor, mango flavor, monk fruit flavor, nectarine flavor, orange flavor, passion fruit flavor, papaya flavor, peach flavor, pear flavor, pineapple flavor, plum flavor, pomegranate flavor, raspberry flavor, strawberry flavor, vanilla flavor, watermelon flavor, and combinations thereof.

[0025] In some aspects, the beverage base holds a foam volume maximum of about 200 to about 230 mL.

[0026] In some aspects, the beverage base further comprises one or more prebiotics.

[0027] In some aspects, the prebiotic is inulin.

[0028] In some aspects, the method further comprises dissolving at least 2 volumes of gas in the glycolipid enriched beverage base.

[0029] In some aspects, the gas is carbon dioxide, nitrogen, nitrous oxide, oxygen, compressed air, or a combination thereof.

[0030] In some aspects, the present disclosure provides a glycolipid enriched beverage base comprising water; one or more fruit juices, fruit concentrates, sweeteners, or a combination thereof; and from about 1 ppm to about 10 ppm of one or more glycolipids having an HLB value of about 10 or less, wherein the glycolipid enriched beverage base provides a foam volume of about 20 mL or more for 5 minutes or longer when 50 mL of the glycolipid enriched beverage base comprising the one or more glycolipids is sparged with air at a flow rate of 400 mL / min until the foam volume reaches 180 mL.

[0031] In some aspects, the one or more glycolipids are selected from the group consisting of glycoglycerolipids, glycosphingolipids, sugar-linked sugar alcohol lipids, phosphoglycolipds, trehalose glycolipids, sophorose glycolipids, rhamnose glycolipids, phenolic glycoloipds, steryl glycolipids, and combinations thereof.

[0032] In some aspects, the glycoglycerolipids are selected from the group consisting of monoglycosyl diacylglycerol, diglycosyl diacylglycerol, triglycosyl diacylglycerol, aminoglycoglycerolipids, glucuronosylglycerolipids, sulfoglycoglycerolipds, and combinations thereof.

[0033] In some aspects, the glycosphingolipids are selected from the group consisting of cerebrosides, oligoglycosylceramides, sulfatides, gangliosides, and combinations thereof.

[0034] In some aspects, the sugar-linked sugar alcohol lipids are selected from the group consisting of mannosylerythritol lipids, acremomannolipin A, and a combination thereof.

[0035] In some aspects, the one or more glycolipids is a compound of Formula I, Formula II, or a combination thereof:Formula II wherein R1is C(O)CH3 or C(O)CH2CH(CH3)2 and wherein R2is hydrogen or C(O)CH3.

[0036] In some aspects, the one or more glycolipids comprise a compound selected from the group consisting of:); and combinations thereof.

[0037] In some aspects, the beverage base comprises water, one or more fruit juices, one or more juice concentrates, or a mixture thereof.

[0038] In some aspects, the beverage base comprises one or more fruit juices.

[0039] In some aspects, the one or more fruit juices is selected from the group consisting of acai juice, apple juice, apricot juice, banana juice, beet juice, berry juice, blackberry juice, black currant juice, blood orange juice, boy senberry juice, blueberry juice, cantaloupe juice, cherry juice, cranberry juice, dragonfruit juice, elderberry juice, grape juice, grapefruit juice, guava juice, honeydewjuice, huckleberry juice, jackfruit juice, kiwi juice, mango juice, melon juice, monk fruit juice, nectarine juice, orange juice, papaya juice, passion fruit juice, peach juice, pear juice, pineapple juice, plum juice, pomegranate juice, prune juice, strawberry juice, watermelon juice, and combinations thereof.

[0040] In some aspects, the one or more fruit juices is not lime juice.

[0041] In some aspects, the glycolipid enriched beverage base comprises from about 0.5% wt% to about 99 wt% fruit juice.

[0042] In some aspects, the beverage base comprises one or more juice concentrates.

[0043] In some aspects, the one or more juice concentrates is selected from the group consisting of acai juice concentrate, apple juice concentrate, apricot juice concentrate, banana juice concentrate, beet juice concentrate, berry juice concentrate, blackberry juice concentrate, black currant juice concentrate, blood orange juice concentrate, boysenberry juice concentrate, blueberry juice concentrate, cantaloupe juice concentrate, cherry juice concentrate, cranberry juice, dragonfruit juice concentrate, elderberry juice concentrate, grape juice concentrate, grapefruit juice concentrate, guava juice concentrate, honeydew juice concentrate, huckleberry juice concentrate, jackfruit juice concentrate, kiwi juice concentrate, mango juice concentrate, melon juice concentrate, monk fruit juice concentrate, nectarine juice concentrate, orange juice concentrate, papaya juice concentrate, passion fruit juice concentrate, peach juice concentrate, pear juice concentrate, pineapple juice concentrate, plum juice concentrate, pomegranate juice concentrate, prune juice concentrate, strawberry juice concentrate, watermelon juice concentrate, and combinations thereof.

[0044] In some aspects, the beverage base comprises water and one or more sweeteners.

[0045] In some aspects, the one or more sweeteners are selected from non-nutritive sweeteners, nutritive sweeteners, and combinations thereof.

[0046] In some aspects, the one or more non-nutritive sweeteners is selected from the group consisting of aspartame, acesulfame potassium, erythritol, xylitol, a steviol glycoside, monk fruit, sucralose, and combinations thereof.

[0047] In some aspects, the steviol glycoside is selected from the group consisting of stevoside, steviolbioside, rubusoside, dulcoside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside N, rebaudioside O, rebaudioside Q, and combinations thereof.

[0048] In some aspects, the one or more nutritive sweeteners is selected from the group consisting of allulose, fructose, galactose, glucose, high fructose corn syrup lactose, maltose, maltulose, fruit sugar, sucrose, and combinations thereof.

[0049] In some aspects, the nutritive sweetener is sucrose, glucose, frutctose, or a mixture thereof.

[0050] In some aspects, wherein the beverage base further comprises one or more flavoring agents.

[0051] In some aspects, the one or more flavoring agents is selected from the group consisting of apple flavor, apricot flavor, banana flavor, berry flavor, black cherry flavor, black currant flavor, blackberry flavor, blood orange flavor, blueberry flavor, boysenberry flavor, cantaloupe flavor, cherry flavor, citrus flavor, cranberry flavor, cucumber flavor, dragonfruit flavor, elderberry flavor, grape flavor, guava flavor, honeydew flavor, huckleberry flavorjackfruit flavor, lemon flavor, lime flavor, mango flavor, monk fruit flavor, nectarine flavor, orange flavor, passion fruit flavor, papaya flavor, peach flavor, pear flavor, pineapple flavor, plum flavor, pomegranate flavor, raspberry flavor, strawberry flavor, vanilla flavor, watermelon flavor, and combinations thereof.

[0052] In some aspects, the glycolipid enriched beverage base holds a foam volume maximum of about 200 to about 230 mL.

[0053] In some aspects, the beverage base further comprises one or more prebiotics.

[0054] In some aspects, the prebiotic is inulin.

[0055] In some aspects, the present disclosure provides a beverage comprising: a glycolipid enriched beverage base described herein; and at least 2 volumes of gas. In some aspects, the gas is carbon dioxide, nitrogen, nitrous oxide, oxygen, compressed air, or a combination thereof.

[0056] Additional aspects and advantages of the disclosure will be set forth, in part, in the description that follows, and will flow from the description, or can be learned by practice of the disclosure.

[0057] It is to be understood that both the foregoing summary and the following detailed description are exemplary and explanatory only, and do not restrict the scope of the claims.BRIEF DESCRIPTION OF THE DRAWINGS / FIGURES

[0058] FIG. 1 is a drawing of a Foam-Scan used for calculating beverage foam height and volume.

[0059] FIG. 2 is a schematic of the Wilhelmy plate method for measuring surface tension.

[0060] FIG. 3 shows the change in foam volume over time for aqueous solutions ofGlycolipid Mixture 1 and apple juice concentrate.

[0061] FIG. 4 shows the change in foam volume over time for aqueous solutions of Glycolipid Mixture 1 and sucrose.

[0062] FIG. 5 shows the change in foam volume over time for aqueous solutions of black cherry flavor and apple juice concentrate in the presence and absence of Glycolipid Mixture 1.

[0063] FIG. 6 shows the change in foam volume over time for aqueous solutions of cherry limeade / cherry juice in the presence and absence of Glycolipid Mixture 1.

[0064] FIG. 7A shows the change in foam volume over time for an aqueous solution of black cherry flavor, apple juice concentrate, and Glycolipid Mixture 1 and for an aqueous solution of cherry limeaid / cherry juice and Glycolipid Mixture 1.

[0065] FIG. 7B shows the change in foam volume over time for an aqueous solution of apple juice concentrate.

[0066] FIG. 8 shows the change in foam volume over time for aqueous solutions of Glycolipid Mixture 1 and apple juice concentrate compared to solutions of apple juice concentrate and Glycolipid Mixture 1 alone.

[0067] FIG. 9 shows the change in foam volume over time for an aqueous solution of Glycolipid Mixture 1 and sucrose compared to an aqueous solution of Glycolipid Mixture 1 and apple juice concentrate and aqueous solutions of apple juice concentrate and Glycolipid Mixture 1 alone.

[0068] FIG. 10 shows the change in mean bubble radius of aqueous solutions of Glycolipid Mixture 1 and apple juice concentrate and Glycolipid Mixture 1 and sucrose.

[0069] FIG. 11 shows the change in foam volume over time for aqueous solutions of Glycolipid Mixture 1 and various fruit juices and sweeteners compared to an aqueous solution of Glycolipid Mixture 1 alone.

[0070] FIG. 12 shows the change in foam volume over time for an aqueous solution of Glycolipid Mixture 1 and cherry juice compared to aqueous solutions of cherry juice and Glycolipid Mixture 1 alone.

[0071] FIG. 13 shows the change in foam volume over time for an aqueous solution of Glycolipid Mixture 1 and blueberry juice compared to aqueous solutions of blueberry juice and Glycolipid Mixture 1 alone.

[0072] FIG. 14 shows the change in foam volume over time for an aqueous solution of Glycolipid Mixture 1 and lime juice compared to aqueous solutions of lime juice and Glycolipid Mixture 1 alone.

[0073] FIG. 15 shows the change in foam volume over time for an aqueous solution of Glycolipid Mixture 1 and cherry flavor compared to aqueous solutions of cherry flavor and Glycolipid Mixture 1 alone.

[0074] FIG. 16 shows the change in foam volume over time for an aqueous solution of Glycolipid Mixture 1 and rebaudioside A compared to aqueous solutions of rebaudioside A and Glycolipid Mixture 1 alone.

[0075] FIG. 17 shows the change in foam volume over time for an aqueous solution of Glycolipid Mixture 1 and monk fruit juice compared to aqueous solutions of monk fruit and Glycolipid Mixture 1 alone.DETAILED DESCRIPTION

[0076] The headings provided herein are not limitations of the various aspects of the disclosure, which can be defined by reference to the specification as a whole. It is also to be understood that the terminology used herein is for the purpose of describing particular aspects only, and is not intended to be limiting, since the scope of the present disclosure will be limited only by the appended claims.Definitions

[0077] For convenience, the meaning of some terms and phrases used in the specification, examples, and appended claims are provided below. Unless stated otherwise, or implicit from context, the following terms and phrases include the meanings provided below. The definitions are provided to aid in describing particular aspects, and are not intended to limit the claimed technology, because the scope of the technology is limited only by the claims. Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this technology belongs. If there is an apparent discrepancy between the usage of a term in the art and its definition provided herein, the definition provided within the specification will control.

[0078] The articles “a,” “an,” and “the” are used herein to refer to one or to more than one (i.e., to at least one) of the grammatical object of the article. By way of example, “an element” means one element or more than one element.

[0079] As used herein, the term “about” means within an acceptable error range for the particular value as determined by one of ordinary skill in the art, which depends in part on how thevalue is measured or determined, i.e., the limitations of the measurement system. For example, “about” can mean a range of up to 10% (e.g., up to 5% or up to 1%) of a given value.

[0080] The term “at least” prior to a number or series of numbers is understood to include the number associated with the term “at least,” and all subsequent numbers or integers that could logically be included, as clear from context. When at least is present before a series of numbers or a range, it is understood that “at least” can modify each of the numbers in the series or range. For example, “at least 3” means at least 3, at least 4, at least 5, etc. When at least is present before a component in a method step, then that component is included in the step, whereas additional components are optional.

[0081] As used herein, the terms “comprises,” “comprising,” “having,” “including,” “containing,” and the like are open-ended terms meaning “including, but not limited to.” To the extent a given aspect disclosed herein “comprises” certain elements, it should be understood that present disclosure also specifically contemplates and discloses aspects that “consist essentially of’ those elements and that “consist of’ those elements.

[0082] As used herein the terms “consists essentially of,” “consisting essentially of,” and the like are to be construed as a semi-closed terms, meaning that no other ingredients which materially affect the basic and novel characteristics of an aspect are included.

[0083] As used herein, the terms “consists of,” “consisting of,” and the like are to be construed as closed terms, such that an aspect “consisting of’ a particular set of elements excludes any element, step, or ingredient not specified in the aspect.

[0084] As used herein, the term “beverage base” refers to liquid composition as described herein that does not contain the volume of dissolved gas typically found in a carbonated drink (e.g., less than about 5 volumes of CO2 or an equivalent amount of a mixture of gasses, less than about 4 volumes of CO2 or an equivalent amount of a mixture of gasses, less than about 3 volumes of CO2 or an equivalent amount of a mixture of gasses, less than about 2 volumes of CO2 or an equivalent amount of a mixture of gasses, less than about 1 volume of CO2 or an equivalent amount of a mixture of gasses, or less than about 0.5 volumes of CO2 or an equivalent amount of a mixture of gasses). The term “glycolipid enriched beverage base” refers to the beverage base prepared by adding one or more glycolipids to a beverage base.

[0085] As used herein, the term “glycolipid” refers to any compound containing one or more monosaccharide residues bound by a glycosidic linkage to a hydrophobic moiety.

[0086] The term “HLB” refers to the hydroliphic-lipophilic balance of a substance and is determined by calculating percentages of molecular weights for the hydrophilic and lipophilic portions of the molecule:HLB = 20 x Mh / M where Mh is the molecular mass of the hydrophilic portion of the molecule, and M is the molecular mass of the whole molecule, which provides a value of from 0 to 20 Substances with lower HLB numbers are more lipophilic while those with higher HLB numbers are more hydrophilic.

[0087] As used herein, the term “widget” is a term of art as used in the beer industry. A widget is a hollow device, typically with at least one opening, designed to hold one or more dissolved gases that can be included in a sealed container along with a liquid beverage. The widget can serve as a bubble nucleation site upon unsealing the container and dispensing the beverage. A widget can either be fixed to the container base or unattached so it either floats in the liquid beverage or sinks to the container base.Methods of the Disclosure

[0088] The present disclosure is based, at least in part, on the discovery that it is possible to provide an effervescent healthy beverage having a stable foam head. In some aspects, the desirable foaming properties are produced by a combination of one more glycolipids and one or more fruit juices, sweeteners, flavoring agents, or a combination thereof. Accordingly, in some aspects, the present disclosure provides a method of enhancing foam stability in a sweetened beverage, the method comprising adding to a beverage base from one or more glycolipids to provide a glycolipid enriched beverage base.Glycolipds

[0089] In certain aspects, the one or more glycolipids that are added to the beverage base have an HLB value of about 0 to about 10. In some aspects, the glycolipids have an HLB of about 1 to about 9. In some aspects, the glycolipids have an HLB of about 2 to about 8. In some aspects, the glycolipids have an HLB of about 3 to about 7. In some aspects, the glycolipids have an HLB of about 0, about 1, about 2, about 3, about 4, about 5, about 6, about 7, about 8, about 9, or about 10.

[0090] Glycolipids can be derived from various sources, such as microbial, plant, animal, other biological sources, or synthetic sources. In some aspects, the one or more glycolipids that are added to the beverage base are selected from the group consisting of glycoglycerolipids,glycosphingolipids, sugar-linked sugar alcohol lipids, phosphoglycolipds, trehalose glycolipids (trehalose lipids), sophorose glycolipids (sophorolipids), rhamnose glycolipids (rhamnolipids), phenolic glycolipids (phenolic glycosides), steryl glycolipids (steryl glycosides), and combinations thereof.

[0091] Examples of glycoglycerolipds include, but are not limited to, monoglycosyl diacylglycerol, diglycosyl diacylglycerol, triglycosyl diacylglycerol, aminoglycoglycerolipids, glucuronosylglycerolipids, and sulfoglycoglycerolipds. In some aspects, the one or more glycolipids that are added to the beverage base comprise a glycoglycerolipid selected from the group consisting of monoglycosyl diacylglycerol, diglycosyl diacylglycerol, triglycosyl diacylglycerol, aminoglycoglycerolipids, glucuronosylglycerolipids, sulfoglycoglycerolipds, and combinations thereof.

[0092] Examples of glycosphingolipids include, but are not limited to, cerebrosides, oligoglycosylceramides, sulfatides, and gangliosides. In some aspects, the one or more glycolipids that are added to the beverage base comprise a glycosphingolipid selected from the group consisting of cerebrosides, oligoglycosylceramides, sulfatides, gangliosides, and combinations thereof.

[0093] Examples of sugar-linked sugar alcohol lipids include, but are not limited to, mannosylerythritol lipids and acremomannolipin A. In some aspects, the one or more glycolipids that are added to the beverage base comprise a sugar-linked sugar alcohol lipid selected from the group consisting of mannosylerythritol lipids, acremomannolipin A, and a combination thereof.

[0094] In some aspects, the one or more glycolipids that are added to the beverage base are derived from the fungus Dacryopinax Spathularia. Glucose fermentation by fungus Dacryopinax Spathularia provides natural glycolipids that can be categorized into long-chain glycolipids having a structure of formula (I) or (II):Formula IFormula II wherein R1is C(O)CHs or C(O)CH2CH(CH3)2 and wherein R2is hydrogen or C(0)CH3.

[0095] In some aspects, the one or more glycolipids added to the beverage base comprise a compound of formula (I) or formula (II). In some aspects, the one or more glycolipids comprise a compound selected from the group consisting of:C); and combinations thereof.

[0096] In some aspects, the one or more glycolipids added to the beverage base comprise a combination of Compound A, Compound B, and Compound C (“Glycolipid Mixture 1”). In some aspects, the weight ratio of Compound A to Compound B in Glycolipid Mixture 1 is from about1 :99 to about 99: 1, from about 10:90 to about 90: 10, from about 20:80 to about 80:20, from about 30:70 to about 70:30, from about 40:60 to about 60:40, or is about 50:50.

[0097] In some aspects, the weight ratio of Compound B to Compound C in Glycolipid Mixture 1 is from about 1 :99 to about 99: 1, from about 10:90 to about 90:10, from about 20:80 to about 80:20, from about 30:70 to about 70:30, from about 40:60 to about 60:40, or is about 50:50

[0098] In some aspects, the weight ratio of Compound A to Compound B in Glycolipid Mixture 1 is from about 1 :99 to about 99: 1 and the weight ratio of Compound B to Compound C in the mixture is from about 1 :99 and about 99: 1. In some aspects, the weight ratio of Compound A to Compound B in the mixture is from about 10:90 to about 90: 10 and the weight ratio of Compound B to Compound C in the mixture is from about 10:90 and about 90: 10. In some aspects, the weight ratio of Compound A to Compound B in the mixture is from about 20:80 to about 80:20 and the weight ratio of Compound B to Compound C in the mixture is from about 20:80 and about 80:20. In some aspects, the weight ratio of Compound A to Compound B in the mixture is from about 30:70 to about 70:30 and the weight ratio of Compound B to Compound C in the mixture is from about 30:70 and about 70:30. In some aspects, the weight ratio of Compound A to Compound B in the mixture is from about 40:60 to about 60:40 and the weight ratio of Compound B to Compound C in the mixture is from about 40:60 and about 60:40. In some aspects, the weight ratio of Compound A to Compound B in the mixture is about 50:50 and the weight ratio of Compound B to Compound C in the mixture is about 50:50.

[0099] In some aspects, the one or more glycolipids added to the beverage base are the glycolipids of Glycolipid Mixture 1 which comprises Compound A, Compound B, and Compound C in ratios found in the fungus Dacryopinax Spathularia.

[0100] In some aspects, the one or more glycolipids added to the beverage base are added in an amount sufficient to be present in the beverage base at a concentration of about 1 ppm to about 100 ppm. In some aspects, the one or more glycolipids added to the beverage base are added in an amount sufficient to be present in the beverage base at a concentration of about 1 ppm to about 90 ppm. In some aspects, the one or more glycolipids added to the beverage base are added in an amount sufficient to be present in the beverage base at a concentration of about 1 ppm to about 80 ppm. In some aspects, the one or more glycolipids added to the beverage base are added in an amount sufficient to be present in the beverage base at a concentration of about 1 ppm to about 70 ppm. In some aspects, the one or more glycolipids added to the beverage base are added in an amount sufficient to be present in the beverage base at a concentration of about 1 ppm toabout 60 ppm. In some aspects, the one or more glycolipids added to the beverage base are added in an amount sufficient to be present in the beverage base at a concentration of about 1 ppm to about 50 ppm. In some aspects, the one or more glycolipids added to the beverage base are added in an amount sufficient to be present in the beverage base at a concentration of about 1 ppm to about 40 ppm. In some aspects, the one or more glycolipids added to the beverage base are added in an amount sufficient to be present in the beverage base at a concentration of about 1 ppm to about 30 ppm. In some aspects, the one or more glycolipids added to the beverage base are added in an amount sufficient to be present in the beverage base at a concentration of about 1 ppm to about 20 ppm. In some aspects, the one or more glycolipids added to the beverage base are added in an amount sufficient to be present in the beverage base at a concentration of about 2 ppm to about 19 ppm. In some aspects, the one or more glycolipids added to the beverage base are added in an amount sufficient to be present in the beverage base at a concentration of about 3 ppm to about 18 ppm. In some aspects, the one or more glycolipids added to the beverage base are added in an amount sufficient to be present in the beverage base at a concentration of about 4 ppm to about 17 ppm. In some aspects, the one or more glycolipids added to the beverage base are added in an amount sufficient to be present in the beverage base at a concentration of about 5 ppm to about 16 ppm. In some aspects, the one or more glycolipids added to the beverage base are added in an amount sufficient to be present in the beverage base at a concentration of about 1 ppm, about 2 ppm, about 3 ppm, about 4 ppm, about 5 ppm, about 6 ppm, about 7 ppm, about 8 ppm, about 9 ppm, about 10 ppm, about 11 ppm, about 12 ppm, about 13 ppm, about 14 ppm, about 15 ppm, about 16 ppm, about 17 ppm, about 18 ppm, about 19 ppm, about 20 ppm, about 21 ppm, about 22 ppm, about 23 ppm, about 24 ppm, about 25 ppm, about 26 ppm, about 27 ppm, about 28 ppm, about 29 ppm, about 30 ppm, about 31 ppm, about 32 ppm, about 33 ppm, about 34 ppm, about 35 ppm, about 36 ppm, about 37 ppm, about 38 ppm, about 39 ppm, about 40 ppm, about 41 ppm, about 42 ppm, about 43 ppm, about 44 ppm, about 45 ppm, about 46 ppm, about 47 ppm, about 48 ppm, about 49 ppm, about 50 ppm, about 51 ppm, about 52 ppm, about 53 ppm, about 54 ppm, about 55 ppm, about 56 ppm, about 57 ppm, about 58 ppm, about 59 ppm, about 60 ppm, about 61 ppm, about 62 ppm, about 63 ppm, about 64 ppm, about 65 ppm, about 66 ppm, about 67 ppm, about 68 ppm, about 69 ppm, about 70 ppm, about 71 ppm, about 72 ppm, about 73 ppm, about 74 ppm, about 75 ppm, about 76 ppm, about 77 ppm, about 78 ppm, about 79 ppm, about 80 ppm, about 81 ppm, about 82 ppm, about 83 ppm, about 84 ppm, about 85 ppm, about 86 ppm, about 87 ppm, about 88 ppm, about 89 ppm, about 90 ppm, about 91 ppm, about 92 ppm, about 93 ppm,about 94 ppm, about 95 ppm, about 96 ppm, about 97 ppm, about 98 ppm, about 99 ppm, or about 100 ppm.Compositions of the DisclosureBeverage Base

[0101] The beverage base (and glycolipid enriched beverage base) described herein comprise water. In some aspects, the beverage base comprises from about 0.5 wt% to about 99.5 wt% of water relative to the total weight of the beverage base. In some aspects, the beverage base comprises from about 1 wt% to about 99 wt%, from about 5 wt% to about 99 wt%, from about 10 wt% to about 99 wt%, from about 10 wt% to about 99 wt%, from about 15 wt% to about 99 wt%, from about 20 wt% to about 99 wt%, from about 25 wt% to about 99 wt%, from about 30 wt% to about 99 wt%, from about 35 wt% to about 99 wt%, from about 40 wt% to about 99 wt%, from about 45 wt% to about 99 wt%, from about 50 wt% to about 99 wt%, from about 55 wt% to about 99 wt%, from about 60 wt% to about 99 wt%, from about 65 wt% to about 99 wt% , from about 70 wt% to about 99 wt%, from about 80 wt% to about 99 wt%, from about 85 wt% to about 99 wt%, from about 90 wt% to about 99 wt%, or from about 95 wt% to about 99 wt% of water relative to the total weight of the beverage base. In some aspects, the beverage base comprises from about96.5 wt% to about 99.5 wt%, from about 97 wt% to about 99.5 wt%, from about 97.5 wt% to about99.5 wt%, from about 98 wt% to about 99.5 wt%, from about 96.5 wt% to about 99.2 wt%, from about 97 wt% to about 99.2 wt%, from about 97.5 wt% to about 99.2 wt%, or from about 98 wt% to about 99.2 wt% of water relative to the total weight of the beverage base. In some aspects, the beverage base comprises about 96.5 wt%, about 97 wt%, about 97.2 wt%, about 97.5 wt%, about 98 wt%, about 98.2 wt%, about 98.5 wt%, about 99 wt%, about 99.2 wt%, or about 99.5 wt% of water relative to the total weight of the beverage base.

[0102] In some aspects, the beverage base (and glycolipid enriched beverage base) comprises one or more fruit juices. Examples of fruit juices include, but are not limited to, acai juice, apple juice, apricot juice, bananajuice, beet juice, berry juice, blackberry juice, black currant juice, blood orange juice, boysenberry juice, blueberry juice, cantaloupe juice, cherry juice, cranberry juice, dragonfruit juice, elderberry juice, grape juice, grapefruit juice, guava juice, honeydewjuice, huckleberry juice, jackfruit juice, kiwi juice, mango juice, melon juice, monk fruit juice, nectarine juice, orange juice, papaya juice, passion fruit juice, peach juice, pear juice, pineapple juice, plum juice, pomegranate juice, prune juice, strawberry juice, and watermelonjuice. In some aspects the one or more fruit juices is selected from the group consisting of acai juice, apple juice, apricot juice, bananajuice, beet juice, berry juice, blackberry juice, black currant juice, blood orange juice, boysenberry juice, blueberry juice, cantaloupe juice, cherry juice, cranberry juice, dragonfruit juice, elderberry juice, grape juice, grapefruit juice, guava juice, honeydewjuice, huckleberry juice, jackfruit juice, kiwi juice, mango juice, melon juice, monk fruit juice, nectarine juice, orange juice, papaya juice, passion fruit juice, peach juice, pear juice, pineapple juice, plum juice, pomegranate juice, prune juice, strawberry juice, watermelon juice, and combinations thereof. In some aspects, the one or more fruit juices can be cherry juice. In some aspects, the one or more fruit juices can be blueberry juice. In some aspects, the one or more fruit juices can be monk fruit juice. In some aspects, the one or more fruit juices is not or does not comprise lime juice.

[0103] In some aspects, the beverage base (and glycolipid enriched beverage base) comprises from about 0.5 wt% to about 99.5 wt% of one or more juices relative to the total weight of the beverage base. In some aspects, the beverage base comprises from about 0.5 wt% to about 99 wt%, from about 1 wt% to about 99 wt%, from about 1.5 wt% to about 99 wt%, from about 2 wt% to about 99 wt%, from about 2.5 wt% to about 99 wt%, from about 5 wt% to about 99 wt%, from about 10 wt% to about 99 wt%, from about 15 wt% to about 99 wt%, from about 20 wt% to about 99 wt%, from about 25 wt% to about 99 wt%, from about 30 wt% to about 99 wt%, from about 35 wt% to about 99 wt%, from about 40 wt% to about 99 wt%, from about 45 wt% to about 99 wt%, from about 50 wt% to about 99 wt%, from about 55 wt% to about 99 wt%, from about 60 wt% to about 99 wt%, from about 65 wt% to about 99 wt% , from about 70 wt% to about 99 wt%, from about 80 wt% to about 99 wt%, from about 85 wt% to about 99 wt%, from about 90 wt% to about 99 wt%, or from about 95 wt% to about 99 wt% of one or more fruit juices relative to the total weight of the beverage base. In some aspects, the beverage base comprises from about 0.5 wt% to about 5 wt%, from about 0.75 wt% to about 4.5 wt%, from about 1 wt% to about 4 wt%, or from about 1.5 wt% to about 3.5 wt%, of one or more fruit juices relative to the total weight of the beverage base. In some aspects, the beverage base comprises about 0.5 wt%, about 1 wt%, about 1.1 wt%, about 1.2 wt%, about 1.3 wt%, about 1.4 wt%, about 1.5 wt%, about 1.6 wt%, about 1.7 wt%, about 1.8 wt%, about 1.9 wt%, about 2 wt%, about 2.1 wt%, about 2.2 wt%, about 2.3 wt%, about 2.4 wt%, about 2.5 wt%, about 2.6 wt%, about 2.7 wt%, about 2.8 wt%, about 2.9 wt%, or about 3 wt% of one or more fruit juices relative to the total weight of the beverage base.

[0104] In some aspects, the beverage base (and glycolipid enriched beverage base) comprises one or more juice concentrates. Examples of juice concentrates include, but are not limited to acai juice concentrate, apple juice concentrate, apricot juice concentrate, banana juice concentrate, beet juice concentrate, berry juice concentrate, blackberry juice concentrate, black currant juice concentrate, blood orange juice concentrate, boysenberry juice concentrate, blueberry juice concentrate, cantaloupe juice concentrate, cherry juice concentrate, cranberry juice, dragonfruit juice concentrate, elderberry juice concentrate, grape juice concentrate, grapefruit juice concentrate, guava juice concentrate, honeydew juice concentrate, huckleberry juice concentrate, jackfruit juice concentrate, kiwi juice concentrate, mango juice concentrate, melon juice concentrate, monk fruit juice concentrate, nectarine juice concentrate, orange juice concentrate, papaya juice concentrate, passion fruit juice concentrate, peach juice concentrate, pear juice concentrate, pineapple juice concentrate, plum juice concentrate, pomegranate juice concentrate, prune juice concentrate, strawberry juice concentrate, and watermelon juice concentrate. In some aspects, the one or more juice concentrates is selected from the group consisting of acai juice concentrate, apple juice concentrate, apricot juice concentrate, banana juice concentrate, beet juice concentrate, berry juice concentrate, blackberry juice concentrate, black currant juice concentrate, blood orange juice concentrate, boysenberry juice concentrate, blueberry juice concentrate, cantaloupe juice concentrate, cherry juice concentrate, cranberry juice, dragonfruit juice concentrate, elderberry juice concentrate, grape juice concentrate, grapefruit juice concentrate, guava juice concentrate, honeydew juice concentrate, huckleberry juice concentrate, jackfruit juice concentrate, kiwi juice concentrate, mango juice concentrate, melon juice concentrate, monk fruit juice concentrate, nectarine juice concentrate, orange juice concentrate, papaya juice concentrate, passion fruit juice concentrate, peach juice concentrate, pear juice concentrate, pineapple juice concentrate, plum juice concentrate, pomegranate juice concentrate, prune juice concentrate, strawberry juice concentrate, watermelon juice concentrate, and combinations thereof. In some aspects, the one or more fruit juice concentrates is selected from the group consisting of cherry juice concentrate, blueberry juice concentrate, monk fruit juice concentrate, and combinations thereof. In some aspects, the one or more juice concentrates does not comprise lime juice concentrate.

[0105] In some aspects, the beverage base (and glycolipid enriched beverage base) comprises from about 0.5 wt% to about 99.5 wt% of one or more juice concentrates relative to the total weight of the beverage base. In some aspects, the beverage base comprises from about 0.5wt% to about 99 wt%, from about 1 wt% to about 99 wt%, from about 1.5 wt% to about 99 wt%, from about 2 wt% to about 99 wt%, from about 2.5 wt% to about 99 wt%, from about 5 wt% to about 99 wt%, from about 10 wt% to about 99 wt%, from about 15 wt% to about 99 wt%, from about 20 wt% to about 99 wt%, from about 25 wt% to about 99 wt%, from about 30 wt% to about 99 wt%, from about 35 wt% to about 99 wt%, from about 40 wt% to about 99 wt%, from about 45 wt% to about 99 wt%, from about 50 wt% to about 99 wt%, from about 55 wt% to about 99 wt%, from about 60 wt% to about 99 wt%, from about 65 wt% to about 99 wt% , from about 70 wt% to about 99 wt%, from about 80 wt% to about 99 wt%, from about 85 wt% to about 99 wt%, from about 90 wt% to about 99 wt%, or from about 95 wt% to about 99 wt% of one or more juice concentrates relative to the total weight of the beverage base. In some aspects, the beverage base comprises from about 0.5 wt% to about 5 wt%, from about 0.75 wt% to about 4.5 wt%, from about 1 wt% to about 4 wt%, or from about 1.5 wt% to about 3.5 wt%, of one or more juice concentrates relative to the total weight of the beverage base. In some aspects, the beverage base comprises from about 0.5 wt% to about 20 wt% of one or more juice concentrates relative to the total weight of the beverage base. In some aspects, the beverage base comprises about 0.5 wt%, about 1 wt%, about 1.1 wt%, about 1.2 wt%, about 1.3 wt%, about 1.4 wt%, about 1.5 wt%, about 1.6 wt%, about 1.7 wt%, about 1.8 wt%, about 1.9 wt%, about 2 wt%, about 2.1 wt%, about 2.2 wt%, about 2.3 wt%, about 2.4 wt%, about 2.5 wt%, about 2.6 wt%, about 2.7 wt%, about 2.8 wt%, about 2.9 wt%, about 3 wt%, about 4 wt%, about 5 wt%, about 6 wt%, about 7 wt%, about 8 wt%, about 9 wt%, about 10 wt%, about 11 wt%, about 12 wt%, about 13 wt%, about 14 wt%, about 15 wt%, about 16 wt%, about 17 wt%, about 18 wt%, about 19 wt%, or about 20 wt% of one or more juice concentrates relative to the total weight of the beverage base.

[0106] In certain aspects, the beverage base (and glycolipid enriched beverage base) can comprise one or more sweeteners. In some aspects, the sweeteners are selected from the group consisting of nutritive sweeteners, non-nutritive sweeteners, and combinations thereof.

[0107] In some aspects, the one or more sweeteners comprises one or more nutritive sweeteners. Examples of nutritive sweeteners include, but are not limited to, allulose, fructose, galactose, glucose, high fructose corn syrup lactose, maltose, maltulose, sucrose. In some aspects, the one or more nutritive sweeteners is selected from the group consisting of allulose, fructose, galactose, glucose, high fructose com syrup lactose, maltose, maltulose, sucrose, and combinations thereof. In some aspects the one or more nutritive sweeteners can be sucrose, glucose, frutctose, or a mixture thereof.

[0108] In some aspects, the beverage base (and glycolipid enriched beverage base) comprises from about 0.5 wt% to about 10 wt%, from about 0.5 wt% to about 5 wt%, from about 0.75 wt% to about 4.5 wt%, from about 1 wt% to about 4 wt%, or from about 1.5 wt% to about 3.5 wt%, of one or more nutritive sweeteners relative to the total weight of the beverage base. In some aspects, the beverage base comprises about 0.5 wt%, about 1 wt%, about 1.1 wt%, about 1.2 wt%, about 1.3 wt%, about 1.4 wt%, about 1.5 wt%, about 1.6 wt%, about 1.7 wt%, about 1.8 wt%, about 1.9 wt%, about 2 wt%, about 2.1 wt%, about 2.2 wt%, about 2.3 wt%, about 2.4 wt%, about 2.5 wt%, about 2.6 wt%, about 2.7 wt%, about 2.8 wt%, about 2.9 wt%, about 3 wt%, about 3.5 wt%, about 4 wt%, or about 5 wt% of one or more nutritive sweeteners relative to the total weight of the beverage base.

[0109] In some aspects, the one or more sweeteners comprises one or more non-nutritive sweeteners. Examples of non-nutritive sweeteners include, but are not limited to, aspartame, acesulfame potassium, erythritol, neotame, saccharin, sucralose, xylitol, monk fruit, and a steviol glycoside. In some aspects, the one or more non-nutritive sweeteners is selected from the group consisting of aspartame, acesulfame potassium, erythritol, neotame, saccharin, sucralose, xylitol, a steviol glycoside, and combinations thereof.

[0110] Suitable steviol glycosides include, but are not limited to, rebaudioside A (Reb A), rebaudioside B (Reb B), rebaudioside C (Reb C), rebaudioside D (Reb D), rebaudioside E (Reb E), rebaudioside F (Reb F), rebaudioside G (Reb G), rebaudioside I (Reb I), rebaudioside J (Reb J), rebaudioside KA (Reb KA), rebaudioside M (Reb M), rebaudioside V (Reb V), rebaudioside W (Reb W), steviolbioside, stevioside, rubusoside, and dulcoside A. The steviol glycoside can be used singly or as a mixture of two or more. In certain aspects, the steviol glycoside can be a complex between rebaudioside D and Stevioside such as disclosed and described in U.S. Patent No. 11,998,033, the entirety of which is incorporated herein by reference.[OHl] In some aspects, the non-nutritive sweetener can be a steviol glycoside. In some aspects, the steviol glycoside can be stevioside, dulcoside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M, or any combination thereof. In some aspects, the steviol glycoside can be rebaudioside A (e.g., Reb A 98, which is rebaudioside A with 98% purity), rebaudioside D (e.g., Reb D 95, which is rebaudioside D with 95% purity), rebaudioside M (e.g., Reb M 99, which is rebaudioside M with 99% purity), or any combination thereof. In some aspects, the steviol glycoside can be rebaudioside A. In some aspects, the steviol glycoside can be rebaudioside D. In some aspects, thesteviol glycoside can be rebaudioside M. In some aspects, the beverage base can comprise a combination of rebaudioside A and rebaudioside D. In some aspects, the beverage base can comprise a combination of rebaudioside A and rebaudioside M. In some aspects, the beverage base can comprise a combination of rebaudioside D and rebaudioside M. In some aspects, the beverage base can comprise a combination of rebaudioside A, rebaudioside D, and rebaudioside M. In any of these aspects, the beverage base can further comprise erythritol (e.g., a combination of erythritol and at least one steviol glycoside, such as a combination of erythritol and Reb A, erythritol and Reb D, erythritol and Reb M, erythritol in combination with Reb A and Reb D, erythritol in combination with Reb A and Reb M, erythritol in combination with Reb D and Reb M, or erythritol in combination with Reb A, Reb D, and Reb M).

[0112] In some aspects, the beverage base (and glycolipid enriched beverage base) comprises an amount of non-nutritive sweetener ranging from a given sweetener’ s taste recognition threshold concentration to about 1000 ppm. In other aspects, the beverage base (and glycolipid enriched beverage base) comprises an amount of non-nutritive sweetener ranging from about 10 ppm to about 1000 ppm, from about 20 ppm to about 1000 ppm, or from about 50 ppm to about 750 ppm, from about 50 ppm to about 500 ppm, from about 75 ppm to about 450 ppm, from about 100 ppm to about 400 ppm, or from about 100 ppm to about 300 ppm, of one or more non-nutritive sweeteners . In some aspects, the beverage base comprises about 10 ppm, about 15 ppm, about 20 ppm, about 25 ppm, about 30 ppm, about 35 ppm, about 40 ppm, about 45 ppm, about 50 ppm, about 55 ppm, about 60 ppm, about 70 ppm, about 75 ppm, about 80 ppm, about 90 ppm, about 95 ppm, about 100 ppm, about 105 ppm, about 110 ppm, about 120 ppm, about 125 ppm, about 130 ppm, about 135 ppm, about 140 ppm, about 145 ppm, about 150 ppm, about 155 ppm, about 160 ppm, about 170 ppm, about 175 ppm, about 180 ppm, about 190 ppm, about 200 ppm, about 205 ppm, about 210 ppm, about 220 ppm, about 225 ppm, about 230 ppm, about 235 ppm, about 240 ppm, about 245 ppm, about 250 ppm, about 255 ppm, about 260 ppm, about 270 ppm, about 275 ppm, about 280 ppm, about 290 ppm, about 300 ppm, about 305 ppm, about 310 ppm, about 320 ppm, about 325 ppm, about 330 ppm, about 335 ppm, about 340 ppm, about 345 ppm, about 350 ppm, about 355 ppm, about 360 ppm, about 370 ppm, about 375 ppm, about 380 ppm, about 390 ppm, about 400 ppm, about 405 ppm, about 410 ppm, about 420 ppm, about 425 ppm, about 430 ppm, about 435 ppm, about 440 ppm, about 445 ppm, about 450 ppm, about 455 ppm, about 460 ppm, about 470 ppm, about 475 ppm, about 480 ppm, about 490 ppm, about 500 ppm, about 505 ppm, about 510 ppm, about 520 ppm, about 525 ppm, about 530 ppm, about 535 ppm, about 540ppm, about 545 ppm, about 550 ppm, about 555 ppm, about 560 ppm, about 570 ppm, about 575 ppm, about 580 ppm, about 590 ppm, about 600 ppm, about 605 ppm, about 610 ppm, about 620 ppm, about 625 ppm, about 630 ppm, about 635 ppm, about 640 ppm, about 645 ppm, about 650 ppm, about 655 ppm, about 660 ppm, about 670 ppm, about 675 ppm, about 680 ppm, about 690 ppm, about 700 ppm, about 705 ppm, about 710 ppm, about 720 ppm, about 725 ppm, about 730 ppm, about 735 ppm, about 740 ppm, about 745 ppm, or about 750 ppm of one or more nutritive sweeteners.

[0113] In some aspects, the beverage base (and glycolipid enriched beverage base) comprises an amount of rebaudioside A, rebaudioside M, rebaudioside D, or a combination thereof, ranging from a given sweetener’s taste recognition threshold concentration to about 1000 ppm. In other aspects, the beverage base (and glycolipid enriched beverage base) comprises an amount of rebaudioside A, rebaudioside M, rebaudioside D, or a combination thereof, ranging from about 20 ppm to about 1000 ppm, or from about 50 ppm to about 750 ppm, from about 50 ppm to about 500 ppm, from about 75 ppm to about 450 ppm, from about 100 ppm to about 400 ppm, or from about 100 ppm to about 300 ppm, of one or more non-nutritive sweeteners . In some aspects, the beverage base comprises about 20 ppm, about 25 ppm, about 30 ppm, about 35 ppm, about 40 ppm, about 45 ppm, about 50 ppm, about 55 ppm, about 60 ppm, about 70 ppm, about 75 ppm, about 80 ppm, about 90 ppm, about 95 ppm, about 100 ppm, about 105 ppm, about 110 ppm, about 120 ppm, about 125 ppm, about 130 ppm, about 135 ppm, about 140 ppm, about 145 ppm, about 150 ppm, about 155 ppm, about 160 ppm, about 170 ppm, about 175 ppm, about 180 ppm, about 190 ppm, about 200 ppm, about 205 ppm, about 210 ppm, about 220 ppm, about 225 ppm, about 230 ppm, about 235 ppm, about 240 ppm, about 245 ppm, about 250 ppm, about 255 ppm, about 260 ppm, about 270 ppm, about 275 ppm, about 280 ppm, about 290 ppm, about 300 ppm, about 305 ppm, about 310 ppm, about 320 ppm, about 325 ppm, about 330 ppm, about 335 ppm, about 340 ppm, about 345 ppm, about 350 ppm, about 355 ppm, about 360 ppm, about 370 ppm, about 375 ppm, about 380 ppm, about 390 ppm, about 400 ppm, about 405 ppm, about 410 ppm, about 420 ppm, about 425 ppm, about 430 ppm, about 435 ppm, about 440 ppm, about 445 ppm, about 450 ppm, about 455 ppm, about 460 ppm, about 470 ppm, about 475 ppm, about 480 ppm, about 490 ppm, about 500 ppm, about 505 ppm, about 510 ppm, about 520 ppm, about 525 ppm, about 530 ppm, about 535 ppm, about 540 ppm, about 545 ppm, about 550 ppm, about 555 ppm, about 560 ppm, about 570 ppm, about 575 ppm, about 580 ppm, about 590 ppm, about 600 ppm, about 605 ppm, about 610 ppm, about 620 ppm, about 625 ppm, about 630 ppm, about 635 ppm, about 640 ppm,about 645 ppm, about 650 ppm, about 655 ppm, about 660 ppm, about 670 ppm, about 675 ppm, about 680 ppm, about 690 ppm, about 700 ppm, about 705 ppm, about 710 ppm, about 720 ppm, about 725 ppm, about 730 ppm, about 735 ppm, about 740 ppm, about 745 ppm, or about 750 ppm of rebaudioside A, rebaudioside M, rebaudioside D, or a combination thereof.

[0114] In some aspects, the beverage base (and glycolipid enriched beverage base) comprises one or more nutritive sweeteners and one or more non-nutritive sweeteners. In some aspects, the beverage base comprises from about 0.5 wt% to about 10 wt% of one or more nutritive sweeteners and from about 10 ppm to about 1000 ppm of one or more non-nutritive sweeteners.

[0115] In some aspects, the beverage base (and glycolipid enriched beverage base) comprises from about 0.5 wt% to about 10 wt% of one or more nutritive sweeteners selected from the group consisting of allulose, fructose, galactose, glucose, high fructose corn syrup lactose, maltose, maltulose, sucrose. In some aspects, the one or more nutritive sweeteners is selected from the group consisting of allulose, fructose, galactose, glucose, high fructose corn syrup, lactose, maltose, maltulose, sucrose, and combinations thereof and from about 10 ppm to about 1000 ppm of one or more non-nutritive sweeteners selected from the group consisting of aspartame, acesulfame potassium, erythritol, neotame, saccharin, sucralose, xylitol, monk fruit, and a steviol glycoside. In some aspects, the one or more non-nutritive sweeteners is selected from the group consisting of aspartame, acesulfame potassium, erythritol, neotame, saccharin, sucralose, xylitol, a steviol glycoside, and combinations thereof.

[0116] In some aspects, the beverage base (and glycolipid enriched beverage base) comprises from about 0.5 wt% to about 10 wt% of one or more nutritive sweeteners selected from the group consisting of allulose, fructose, galactose, glucose, high fructose corn syrup lactose, maltose, maltulose, sucrose. In some aspects, the one or more nutritive sweeteners is selected from the group consisting of high fructose corn syrup and sucrose, and combinations thereof and from about 10 ppm to about 1000 ppm of one or more steviol glycosides. In some aspects the steviol glycoside is selected from the group consisting of rebaudioside A, rebaudioside D, rebaudioside M, and combinations thereof.

[0117] In some aspects, the beverage base (and glycolipid enriched beverage base) comprises one or more flavoring agents. The one or more flavoring agents can be natural or synthetic. Examples of flavoring agents include, but are not limited to, apple flavor, apricot flavor, banana flavor, berry flavor, black cherry flavor, black currant flavor, blackberry flavor, blood orange flavor, blueberry flavor, boysenberry flavor, cantaloupe flavor, cherry flavor, citrus flavor,cranberry flavor, cucumber flavor, dragonfruit flavor, elderberry flavor, grape flavor, guava flavor, honeydew flavor, huckleberry flavor, jackfruit flavor, lemon flavor, lime flavor, mango flavor, monk fruit flavor, nectarine flavor, orange flavor, passion fruit flavor, papaya flavor, peach flavor, pear flavor, pineapple flavor, plum flavor, pomegranate flavor, raspberry flavor, strawberry flavor, vanilla flavor, and watermelon flavor. In some aspects, the one or more flavoring agents is selected from the group consisting of apple flavor, apricot flavor, banana flavor, berry flavor, black cherry flavor, black currant flavor, blackberry flavor, blood orange flavor, blueberry flavor, boysenberry flavor, cantaloupe flavor, cherry flavor, citrus flavor, cranberry flavor, cucumber flavor, dragonfruit flavor, elderberry flavor, grape flavor, guava flavor, honeydew flavor, huckleberry flavor, j ackfruit flavor, lemon flavor, lime flavor, mango flavor, monk fruit flavor, nectarine flavor, orange flavor, passion fruit flavor, papaya flavor, peach flavor, pear flavor, pineapple flavor, plum flavor, pomegranate flavor, raspberry flavor, strawberry flavor, vanilla flavor, watermelon flavor, and combinations thereof. In some aspects, the one or more flavoring agents can be cherry flavor.

[0118] In some aspects, the beverage base (and glycolipid enriched beverage base) comprises from about 0.05 wt% to about 5 wt%, from about 0.1 wt% to about 5 wt%, from about 0.25 wt% to about 5 wt%, from about 0.5 wt% to about 5 wt%, from about 0.75 wt% to about 4.5 wt%, from about 1 wt% to about 4 wt%, or from about 1.5 wt% to about 3.5 wt%, of one or more flavoring agents relative to the total weight of the beverage base. In some aspects, the beverage base comprises about 0.05 wt%, 0.06 wt%, 0.07 wt%, 0.08 wt%, 0.09 wt%, 0.1 wt%, about 0.2 wt%, about 0.3 wt%, about 0.4 wt%, about 0.5 wt%, about 1 wt%, about 1.1 wt%, about 1.2 wt%, about 1.3 wt%, about 1.4 wt%, about 1.5 wt%, about 1.6 wt%, about 1.7 wt%, about 1.8 wt%, about 1.9 wt%, about 2 wt%, about 2.1 wt%, about 2.2 wt%, about 2.3 wt%, about 2.4 wt%, about 2.5 wt%, about 2.6 wt%, about 2.7 wt%, about 2.8 wt%, about 2.9 wt%, or about 3 wt% of one or more flavoring agents relative to the total weight of the beverage base.

[0119] In some aspects, the beverage base comprises one or more probiotics, prebiotics, or combinations thereof. Examples of probiotics include, but are not limited to, Lactobacillus sp., Saccharomyces sp., Bifidobacterium sp., Lactobacillus sp., Lactobacillus sp., Lactobacillus sp., Bifidobacterium sp., and Vsl#3. Examples of prebiotics include inulin, resistant starch, wheat dextrin, soluble com fiber, tagatose, galactooligosaccharides, fructooligosaccharides, and polydextrose. In some aspects, the beverage base comprises inulin.

[0120] In some aspects, the beverage base (and glycolipid enriched beverage base) comprises from about 1 wt% to about 50 wt % of one or more probiotics, prebiotics, orcombinations thereof. In some aspects, the beverage base comprises from about 1 wt% to about 45 wt% of one or more probiotics, prebiotics, or combinations thereof. In some aspects, the beverage base comprises from about 1 wt% to about 40 wt% of one or more probiotics, prebiotics, or combinations thereof. In some aspects, the beverage base comprises from about 1 wt% to about 35 wt% of one or more probiotics, prebiotics, or combinations thereof. In some aspects, the beverage base comprises from about 1 wt% to about 30 wt% of one or more probiotics, prebiotics, or combinations thereof. In some aspects, the beverage base comprises from about 1 wt% to about 25 wt% of one or more probiotics, prebiotics, or combinations thereof. In some aspects, the beverage base comprises from about 1 wt% to about 20 wt% of one or more probiotics, prebiotics, or combinations thereof. In some aspects, the beverage base comprises from about 1 wt% to about 15 wt% of one or more probiotics, prebiotics, or combinations thereof. In some aspects, the beverage base comprises from about 1 wt% to about 10 wt% of one or more probiotics, prebiotics, or combinations thereof. In some aspects, the beverage base comprises from about 1 wt% to about 5 wt% of one or more probiotics, prebiotics, or combinations thereof. In some aspects, the beverage base comprises about 1 wt%, about 2 wt%, about 3 wt%, about 4 wt%, about 5 wt%, about 6 wt%, about 7 wt%, about 8 wt%, about 9 wt%, about 10 wt%, about 11 wt%, about 12 wt%, about 13 wt%, about 14 wt%, about 15 wt%, about 16 wt%, about 17 wt%, about 18 wt%, about 19 wt%, about 20 wt%, about 21 wt%, about 22 wt%, about 23 wt%, about 24 wt%, about 25 wt%, about 26 wt%, about 27 wt%, about 28 wt%, about 29 wt%, about 30 wt%, about 31 wt%, about 32 wt%, about 33 wt%, about 34 wt%, about 35 wt%, about 36 wt%, about 37 wt%, about 38 wt%, about 39 wt%, about 40 wt%, about 41 wt%, about 42 wt%, about 43 wt%, about 44 wt%, about 45 wt%, about 46 wt%, about 47 wt%, about 48 wt%, about 49 wt%, or about 50 wt% of one or more probiotics, prebiotics, or combinations thereof.

[0121] In some aspects, the present disclosure provides a glycolipid enriched beverage base comprising about 1 ppm to about 100 ppm of one or more glycolipids, about 0.5 wt% to about 99.5 wt% water, and at least one of: about 0.5 wt% to about 99 wt% of one or more fruit juices; about 0.5 wt% to about 99 wt% of one or more juice concentrates; about 0.5 wt% to about 10 wt% of one or more nutritive sweeteners; and about 0.05 wt% to about 5 wt% of one or more flavoring agents.

[0122] In some aspects, the present disclosure provides a glycolipid enriched beverage base comprising about 1 ppm to about 50 ppm of one or more glycolipids having an HLB value of about 10 or less, about 50 wt% to about 99.5 wt% water, and at least one of: about 0.5 wt% to about 50 wt% of one or more fruit juices; about 0.5 wt% to about 50 wt% of one or more juice concentrates; about 1 wt% to about 4 wt% of one or more nutritive sweeteners; and about 0.1 wt% to about 2 wt% of one or more flavoring agents.

[0123] In some aspects, the present disclosure provides a glycolipid enriched beverage base comprising about 1 ppm to about 20 ppm of one or more glycolipids having an HLB value of about 10 or less, about 90 wt% to about 99 wt% water, and at least one of: about 1.5 wt% to about 3.5 wt% of one or more fruit juices; about 1.5 wt% to about 3.5 wt% of one or more juice concentrates; about 1.5 wt% to about 3.5 wt% of one or more nutritive sweeteners; and about 0.1 wt% to about 1 wt% of one or more flavoring agents.

[0124] In some aspects, the present disclosure provides a glycolipid enriched beverage base comprising about 1 ppm to about 100 ppm of one or more glycolipids, about 1 wt% to about 50 wt% of one or more prebiotics, about 0.5 wt% to about 99.5 wt% water, and at least one of: about 0.5 wt% to about 99 wt% of one or more fruit juices; about 0.5 wt% to about 99 wt% of one or more juice concentrates; about 0.5 wt% to about 10 wt% of one or more nutritive sweeteners; and about 0.05 wt% to about 5 wt% of one or more flavoring agents.

[0125] In some aspects, the present disclosure provides a glycolipid enriched beverage base comprising about 1 ppm to about 50 ppm of one or more glycolipids having an HLB value of about 10 or less, about 1 wt% to about 20 wt% of one or more prebiotics, about 50 wt% to about 99.5 wt% water, and at least one of: about 0.5 wt% to about 50 wt% of one or more fruit juices; about 0.5 wt% to about 50 wt% of one or more juice concentrates; about 1 wt% to about 4 wt% of one or more nutritive sweeteners; and about 0.1 wt% to about 2 wt% of one or more flavoring agents.

[0126] In some aspects, the present disclosure provides a glycolipid enriched beverage base comprising about 1 ppm to about 20 ppm of one or more glycolipids having an HLB value of about10 or less, about 1 wt% to about 10 wt% of one or more prebiotics, about 90 wt% to about 99 wt% water, and at least one of: about 1.5 wt% to about 3.5 wt% of one or more fruit juices; about 1.5 wt% to about 3.5 wt% of one or more juice concentrates; about 1.5 wt% to about 3.5 wt% of one or more nutritive sweeteners; and about 0.1 wt% to about 1 wt% of one or more flavoring agents.

[0127] In some aspects, the present disclosure provides a glycolipid enriched beverage base comprising about 1 ppm to about 100 ppm of one or more glycolipids selected from the group consisting of glycoglycerolipids, glycosphingolipids, sugar-linked sugar alcohol lipids, phosphoglycolipds, trehalose glycolipids, sophorose glycolipids, rhamnose glycolipids, phenolic glycoloipds, steryl glycolipids, Glycolipid Mixture 1 (wherein the weight ratio of Compound A to Compound B in Glycolipid Mixture 1 is from about 1 :99 to about 99: 1 and the weight ratio of Compound B to Compound C in the mixture is from about 1 :99 and about 99: 1 ; or the weight ratio of Compound A to Compound B in the mixture is from about 10:90 to about 90: 10 and the weight ratio of Compound B to Compound C in the mixture is from about 10:90 and about 90: 10; or the weight ratio of Compound A to Compound B in the mixture is from about 20:80 to about 80:20 and the weight ratio of Compound B to Compound C in the mixture is from about 20:80 and about 80:20; or the weight ratio of Compound A to Compound B in the mixture is from about 30:70 to about 70:30 and the weight ratio of Compound B to Compound C in the mixture is from about 30:70 and about 70:30; or the weight ratio of Compound A to Compound B in the mixture is from about 40:60 to about 60:40 and the weight ratio of Compound B to Compound C in the mixture is from about 40:60 and about 60:40; or the weight ratio of Compound A to Compound B in the mixture is about 50:50 and the weight ratio of Compound B to Compound C in the mixture is about 50:50) , and combinations thereof; about 0.5 wt% to about 99.5 wt% water, and at least one of:

[0128] about 0.5 wt% to about 99 wt% of one or more fruit juices selected from the group consisting of acai juice, apple juice, apricot juice, banana juice, beet juice, berry juice, blackberry juice, black currant juice, blood orange juice, boy senberry juice, blueberry juice, cantaloupe juice, cherry juice, cranberry juice, dragonfruit juice, elderberry juice, grape juice, grapefruit juice, guava juice, honeydew juice, huckleberry juice, jackfruit juice, kiwi juice, mango juice, melon juice, monk fruit juice, nectarine juice, orange juice, papaya juice, passion fruit juice, peach juice, pearjuice, pineapple juice, plum juice, pomegranate juice, prune juice, strawberry juice, watermelon juice, and combinations thereof;

[0129] about 0.5 wt% to about 99 wt% of one or more juice concentrates selected from the group consisting of acai juice concentrate, apple juice concentrate, apricot juice concentrate, banana juice concentrate, beet juice concentrate, berry juice concentrate, blackberry juice concentrate, black currant juice concentrate, blood orange juice concentrate, boysenberry juice concentrate, blueberry juice concentrate, cantaloupe juice concentrate, cherry juice concentrate, cranberry juice, dragonfruit juice concentrate, elderberry juice concentrate, grape juice concentrate, grapefruit juice concentrate, guava juice concentrate, honeydew juice concentrate, huckleberry juice concentrate, jackfruit juice concentrate, kiwi juice concentrate, mango juice concentrate, melon juice concentrate, monk fruit juice concentrate, nectarine juice concentrate, orange juice concentrate, papaya juice concentrate, passion fruit juice concentrate, peach juice concentrate, pear juice concentrate, pineapple juice concentrate, plum juice concentrate, pomegranate juice concentrate, prune juice concentrate, strawberry juice concentrate, watermelon juice concentrate, and combinations thereof;

[0130] about 0.5 wt% to about 10 wt% of one or more sweeteners selected from the group consisting of allulose, fructose, galactose, glucose, high fructose corn syrup lactose, maltose, maltulose, monk fruit extract, sucrose, and combinations thereof; and

[0131] about 0.05 wt% to about 5 wt% of one or more flavoring agents selected from the group consisting of apple flavor, apricot flavor, banana flavor, berry flavor, black cherry flavor, black currant flavor, blackberry flavor, blood orange flavor, blueberry flavor, boysenberry flavor, cantaloupe flavor, cherry flavor, citrus flavor, cranberry flavor, cucumber flavor, dragonfruit flavor, elderberry flavor, grape flavor, guava flavor, honeydew flavor, huckleberry flavorjackfruit flavor, lemon flavor, lime flavor, mango flavor, monk fruit flavor, nectarine flavor, orange flavor, passion fruit flavor, papaya flavor, peach flavor, pear flavor, pineapple flavor, plum flavor, pomegranate flavor, raspberry flavor, strawberry flavor, vanilla flavor, watermelon flavor, and combinations thereof.

[0132] In some aspects, the present disclosure provides a glycolipid enriched beverage base comprising about 1 ppm to about 50 ppm of one or more glycolipids selected from the group consisting of glycoglycerolipids, glycosphingolipids, sugar-linked sugar alcohol lipids, phosphoglycolipds, trehalose glycolipids, sophorose glycolipids, rhamnose glycolipids, phenolic glycoloipds, steryl glycolipids, Glycolipid Mixture 1 (wherein the weight ratio of Compound A toCompound B in Glycolipid Mixture 1 is from about 1 :99 to about 99: 1 and the weight ratio of Compound B to Compound C in the mixture is from about 1 :99 and about 99: 1 ; or the weight ratio of Compound A to Compound B in the mixture is from about 10:90 to about 90: 10 and the weight ratio of Compound B to Compound C in the mixture is from about 10:90 and about 90: 10; or the weight ratio of Compound A to Compound B in the mixture is from about 20:80 to about 80:20 and the weight ratio of Compound B to Compound C in the mixture is from about 20:80 and about 80:20; or the weight ratio of Compound A to Compound B in the mixture is from about 30:70 to about 70:30 and the weight ratio of Compound B to Compound C in the mixture is from about 30:70 and about 70:30; or the weight ratio of Compound A to Compound B in the mixture is from about 40:60 to about 60:40 and the weight ratio of Compound B to Compound C in the mixture is from about 40:60 and about 60:40; or the weight ratio of Compound A to Compound B in the mixture is about 50:50 and the weight ratio of Compound B to Compound C in the mixture is about 50:50) , and combinations thereof; about 50 wt% to about 99.5 wt% water, and at least one of: about 0.5 wt% to about 50 wt% of one or more fruit juices selected from the group consisting of apple juice, blueberry juice, cranberry juice, grape juice, strawberry juice, and combinations thereof; about 0.5 wt% to about 50 wt% of one or more juice concentrates selected from the group consisting of apple juice concentrate, blueberry juice concentrate, cranberry juice concentrate, grape juice concentrate, strawberry juice concentrate, and combinations thereof; about 1 wt% to about 4 wt% of one or more nutritive sweeteners selected from the group consisting of sucrose, high fructose com syrup, apple sugar, pear sugar, date sugar, coconut sugar, and combinations thereof; and about 0.1 wt% to about 2 wt% of one or more flavoring agents selected from the group consisting of apple flavor, apricot flavor, banana flavor, berry flavor, black cherry flavor, black currant flavor, blackberry flavor, blood orange flavor, blueberry flavor, boysenberry flavor, cantaloupe flavor, cherry flavor, citrus flavor, cranberry flavor, cucumber flavor, dragonfruit flavor, elderberry flavor, grape flavor, guava flavor, honeydew flavor, huckleberry flavorjackfruit flavor, lemon flavor, lime flavor, mango flavor, monk fruit flavor, nectarine flavor, orange flavor, passion fruit flavor, papaya flavor, peach flavor, pear flavor, pineapple flavor, plum flavor, pomegranate flavor, raspberry flavor, strawberry flavor, vanilla flavor, watermelon flavor, and combinations thereof.

[0133] In some aspects, the present disclosure provides a glycolipid enriched beverage base comprising about 1 ppm to about 20 ppm of one or more glycolipids selected from the group consisting of glycoglycerolipids, glycosphingolipids, sugar-linked sugar alcohol lipids, phosphoglycolipds, trehalose glycolipids, sophorose glycolipids, rhamnose glycolipids, phenolic glycoloipds, steryl glycolipids, Glycolipid Mixture 1 (wherein the weight ratio of Compound A to Compound B in Glycolipid Mixture 1 is from about 1 :99 to about 99: 1 and the weight ratio of Compound B to Compound C in the mixture is from about 1 :99 and about 99: 1 ; or the weight ratio of Compound A to Compound B in the mixture is from about 10:90 to about 90: 10 and the weight ratio of Compound B to Compound C in the mixture is from about 10:90 and about 90: 10; or the weight ratio of Compound A to Compound B in the mixture is from about 20:80 to about 80:20 and the weight ratio of Compound B to Compound C in the mixture is from about 20:80 and about 80:20; or the weight ratio of Compound A to Compound B in the mixture is from about 30:70 to about 70:30 and the weight ratio of Compound B to Compound C in the mixture is from about 30:70 and about 70:30; or the weight ratio of Compound A to Compound B in the mixture is from about 40:60 to about 60:40 and the weight ratio of Compound B to Compound C in the mixture is from about 40:60 and about 60:40; or the weight ratio of Compound A to Compound B in the mixture is about 50:50 and the weight ratio of Compound B to Compound C in the mixture is about 50:50) , and combinations thereof; about 90 wt% to about 99 wt% water, and at least one of: about 1.5 wt% to about 3.5 wt% of one or more fruit juices selected from the group consisting of blueberry juice, cherry juice, and monk fruit juice; about 1.5 wt% to about 3.5 wt% of sucrose; about 1.5 wt% to about 3.5 wt% of apple juice concentrate; and about 1.5 wt% to about 3.5 wt% of black cherry flavor or cherry flavor.

[0134] In some aspects, the present disclosure provides a glycolipid enriched beverage base comprising about 1 ppm to about 100 ppm of one or more glycolipids one or more glycolipids selected from the group consisting of glycoglycerolipids, glycosphingolipids, sugar-linked sugar alcohol lipids, phosphoglycolipds, trehalose glycolipids, sophorose glycolipids, rhamnose glycolipids, phenolic glycoloipds, steryl glycolipids, Glycolipid Mixture 1 (wherein the weight ratio of Compound A to Compound B in Glycolipid Mixture 1 is from about 1 :99 to about 99: 1 and the weight ratio of Compound B to Compound C in the mixture is from about 1 :99 and about 99: 1; or the weight ratio of Compound A to Compound B in the mixture is from about 10:90 toabout 90: 10 and the weight ratio of Compound B to Compound C in the mixture is from about 10:90 and about 90: 10; or the weight ratio of Compound A to Compound B in the mixture is from about 20:80 to about 80:20 and the weight ratio of Compound B to Compound C in the mixture is from about 20:80 and about 80:20; or the weight ratio of Compound A to Compound B in the mixture is from about 30:70 to about 70:30 and the weight ratio of Compound B to Compound C in the mixture is from about 30:70 and about 70:30; or the weight ratio of Compound A to Compound B in the mixture is from about 40:60 to about 60:40 and the weight ratio of Compound B to Compound C in the mixture is from about 40:60 and about 60:40; or the weight ratio of Compound A to Compound B in the mixture is about 50:50 and the weight ratio of Compound B to Compound C in the mixture is about 50:50), and combinations thereof; about 1 wt% to about 50 wt% of one or more prebiotics selected from the group consisting of inulin, soluble corn fiber, tagatose, galactooligosaccharides, and fructooligosaccharides, about 0.5 wt% to about 99.5 wt% water, and at least one of:

[0135] about 0.5 wt% to about 99 wt% of one or more fruit juices selected from the group consisting of acai juice, apple juice, apricot juice, banana juice, beet juice, berry juice, blackberry juice, black currant juice, blood orange juice, boy senberry juice, blueberry juice, cantaloupe juice, cherry juice, cranberry juice, dragonfruit juice, elderberry juice, grape juice, grapefruit juice, guava juice, honeydew juice, huckleberry juice, jackfruit juice, kiwi juice, mango juice, melon juice, monk fruit juice, nectarine juice, orange juice, papaya juice, passion fruit juice, peach juice, pear juice, pineapple juice, plum juice, pomegranate juice, prune juice, strawberry juice, watermelon juice, and combinations thereof;

[0136] about 0.5 wt% to about 99 wt% of one or more juice concentrates selected from the group consisting of acai juice concentrate, apple juice concentrate, apricot juice concentrate, banana juice concentrate, beet juice concentrate, berry juice concentrate, blackberry juice concentrate, black currant juice concentrate, blood orange juice concentrate, boysenberry juice concentrate, blueberry juice concentrate, cantaloupe juice concentrate, cherry juice concentrate, cranberry juice, dragonfruit juice concentrate, elderberry juice concentrate, grape juice concentrate, grapefruit juice concentrate, guava juice concentrate, honeydew juice concentrate, huckleberry juice concentrate, jackfruit juice concentrate, kiwi juice concentrate, mango juice concentrate, melon juice concentrate, monk fruit juice concentrate, nectarine juice concentrate, orange juice concentrate, papaya juice concentrate, passion fruit juice concentrate, peach juice concentrate, pear juice concentrate, pineapple juice concentrate, plum juice concentrate,pomegranate juice concentrate, prune juice concentrate, strawberry juice concentrate, watermelon juice concentrate, and combinations thereof;

[0137] about 0.5 wt% to about 10 wt% of one or more sweeteners selected from the group consisting of allulose, fructose, galactose, glucose, high fructose corn syrup lactose, maltose, maltulose, monk fruit extract, sucrose, and combinations thereof; and

[0138] about 0.05 wt% to about 5 wt% of one or more flavoring agents selected from the group consisting of apple flavor, apricot flavor, banana flavor, berry flavor, black cherry flavor, black currant flavor, blackberry flavor, blood orange flavor, blueberry flavor, boysenberry flavor, cantaloupe flavor, cherry flavor, citrus flavor, cranberry flavor, cucumber flavor, dragonfruit flavor, elderberry flavor, grape flavor, guava flavor, honeydew flavor, huckleberry flavorjackfruit flavor, lemon flavor, lime flavor, mango flavor, monk fruit flavor, nectarine flavor, orange flavor, passion fruit flavor, papaya flavor, peach flavor, pear flavor, pineapple flavor, plum flavor, pomegranate flavor, raspberry flavor, strawberry flavor, vanilla flavor, watermelon flavor, and combinations thereof.

[0139] In some aspects, the present disclosure provides a glycolipid enriched beverage base comprising about 1 ppm to about 50 ppm of one or more glycolipids selected from the group consisting of selected from the group consisting of glycoglycerolipids, glycosphingolipids, sugar- linked sugar alcohol lipids, phosphoglycolipds, trehalose glycolipids, sophorose glycolipids, rhamnose glycolipids, phenolic glycoloipds, steryl glycolipids, Glycolipid Mixture 1 (wherein the weight ratio of Compound A to Compound B in Glycolipid Mixture 1 is from about 1 :99 to about 99: 1 and the weight ratio of Compound B to Compound C in the mixture is from about 1 :99 and about 99: 1; or the weight ratio of Compound A to Compound B in the mixture is from about 10:90 to about 90: 10 and the weight ratio of Compound B to Compound C in the mixture is from about 10:90 and about 90: 10; or the weight ratio of Compound A to Compound B in the mixture is from about 20:80 to about 80:20 and the weight ratio of Compound B to Compound C in the mixture is from about 20:80 and about 80:20; or the weight ratio of Compound A to Compound B in the mixture is from about 30:70 to about 70:30 and the weight ratio of Compound B to Compound C in the mixture is from about 30:70 and about 70:30; or the weight ratio of Compound A to Compound B in the mixture is from about 40:60 to about 60:40 and the weight ratio of Compound B to Compound C in the mixture is from about 40:60 and about 60:40; or the weight ratio of Compound A to Compound B in the mixture is about 50:50 and the weight ratio of Compound B to Compound C in the mixture is about 50:50) , and combinations thereof;; about 1 wt% to about50 wt% of one or more prebiotics, selected from the group consisting of inulin, soluble corn fiber, tagatose, galactooligosaccharides, and fructooligosaccharides, about 50 wt% to about 99.5 wt% water, and at least one of: about 0.5 wt% to about 50 wt% of one or more fruit juices selected from the group consisting of apple juice, blueberry juice; cranberry juice; grape juice; strawberry juice; and combinations thereof;; about 0.5 wt% to about 50 wt% of one or more juice concentrates selected from the group consisting of apple juice concentrate, blueberry juice concentrate, cranberry juice concentrate, grape juice concentrate, strawberry juice concentrate, and combinations thereof; about 1 wt% to about 4 wt% of one or more nutritive sweeteners selected from the group consisting of sucrose, high fructose com syrup, apple sugar, pear sugar, date sugar, coconut sugar, and combinations thereof; and about 0.1 wt% to about 2 wt% of one or more flavoring agents selected from the group consisting of apple flavor, apricot flavor, banana flavor, berry flavor, black cherry flavor, black currant flavor, blackberry flavor, blood orange flavor, blueberry flavor, boysenberry flavor, cantaloupe flavor, cherry flavor, citrus flavor, cranberry flavor, cucumber flavor, dragonfruit flavor, elderberry flavor, grape flavor, guava flavor, honeydew flavor, huckleberry flavorjackfruit flavor, lemon flavor, lime flavor, mango flavor, monk fruit flavor, nectarine flavor, orange flavor, passion fruit flavor, papaya flavor, peach flavor, pear flavor, pineapple flavor, plum flavor, pomegranate flavor, raspberry flavor, strawberry flavor, vanilla flavor, watermelon flavor, and combinations thereof.

[0140] In some aspects, the present disclosure provides a glycolipid enriched beverage base comprising about 1 ppm to about 20 ppm of Glycolipid Mixture 1 (wherein the weight ratio of Compound A to Compound B in Glycolipid Mixture 1 is from about 1 :99 to about 99: 1 and the weight ratio of Compound B to Compound C in the mixture is from about 1 :99 and about 99: 1; or the weight ratio of Compound A to Compound B in the mixture is from about 10:90 to about 90: 10 and the weight ratio of Compound B to Compound C in the mixture is from about 10:90 and about 90: 10; or the weight ratio of Compound A to Compound B in the mixture is from about 20:80 to about 80:20 and the weight ratio of Compound B to Compound C in the mixture is from about 20:80 and about 80:20; or the weight ratio of Compound A to Compound B in the mixture is from about 30:70 to about 70:30 and the weight ratio of Compound B to Compound C in the mixture is from about 30:70 and about 70:30; or the weight ratio of Compound A to Compound B in themixture is from about 40:60 to about 60:40 and the weight ratio of Compound B to Compound C in the mixture is from about 40:60 and about 60:40; or the weight ratio of Compound A to Compound B in the mixture is about 50:50 and the weight ratio of Compound B to Compound C in the mixture is about 50:50), about 1 wt% to about 10 wt% of inulin, about 90 wt% to about 99 wt% water, and at least one of: about 1.5 wt% to about 3.5 wt% of one or more fruit juices selected from the group consisting of blueberry juice, cherry juice, and monk fruit juice; about 1.5 wt% to about 3.5 wt% of apple juice concentrate; about 1.5 wt% to about 3.5 wt% of sucrose; and about 1.5 wt% to about 3.5 wt% of black cherry flavor or cherry flavor.

[0141] In some aspects, the present disclosure provides a glycolipid enriched beverage base comprising about 1 ppm to about 100 ppm of one or more glycolipids, about 0.5 wt% to about 99.5 wt% water, and at least one of: about 0.5 wt% to about 99 wt% of one or more fruit juices; about 0.5 wt% to about 99 wt% of one or more juice concentrates; about 10 ppm to about 1000 ppm of one or more non-nutritive sweeteners; and about 0.05 wt% to about 5 wt% of one or more flavoring agents.

[0142] In some aspects, the present disclosure provides a glycolipid enriched beverage base comprising about 1 ppm to about 50 ppm of one or more glycolipids having an HLB value of about 10 or less, about 50 wt% to about 99.5 wt% water, and at least one of: about 0.5 wt% to about 50 wt% of one or more fruit juices; about 0.5 wt% to about 50 wt% of one or more juice concentrates; about 50 ppm to about 500 ppm of one or more non-nutritive sweeteners; and about 01 wt% to about 2 wt% of one or more flavoring agents.

[0143] In some aspects, the present disclosure provides a glycolipid enriched beverage base comprising about 1 ppm to about 20 ppm of one or more glycolipids having an HLB value of about 10 or less, about 90 wt% to about 99 wt% water, and at least one of: about 1.5 wt% to about 3.5 wt% of one or more fruit juices; about 1.5 wt% to about 3.5 wt% of one or more juice concentrates; about 100 ppm to about 300 ppm of one or more non-nutritive sweeteners; and about 0.1 wt% to about 1 wt% of one or more flavoring agents.

[0144] In some aspects, the present disclosure provides a glycolipid enriched beverage base comprising about 1 ppm to about 100 ppm of one or more glycolipids having an HLB of about 10 or less, about 1 wt% to about 50 wt% of one or more prebiotics, about 0.5 wt% to about 99.5 wt% water, and at least one of: about 0.5 wt% to about 99 wt% of one or more fruit juices; about 0.5 wt% to about 99 wt% of one or more juice concentrates; about 10 ppm to about 1000 ppm of one or more non-nutritive sweeteners; and about 0.05 wt% to about 5 wt% of one or more flavoring agents.

[0145] In some aspects, the present disclosure provides a glycolipid enriched beverage base comprising about 1 ppm to about 50 ppm of one or more glycolipids having an HLB value of about 10 or less, about 1 wt% to about 20 wt% of one or more prebiotics, about 50 wt% to about 99.5 wt% water, and at least one of: about 0.5 wt% to about 50 wt% of one or more fruit juices; about 0.5 wt% to about 50 wt% of one or more juice concentrates; about 50 ppm to about 500 ppm of one or more non-nutritive sweeteners; and about 0.1 wt% to about 2 wt% of one or more flavoring agents.

[0146] In some aspects, the present disclosure provides a glycolipid enriched beverage base comprising about 1 ppm to about 20 ppm of one or more glycolipids having an HLB value of about 10 or less, about 1 wt% to about 10 wt% of one or more prebiotics, about 90 wt% to about 99 wt% water, and at least one of: about 1.5 wt% to about 3.5 wt% of one or more fruit juices; about 1.5 wt% to about 3.5 wt% of one or more juice concentrates; about 100 ppm to about 300 ppm of one or more non-nutritive sweeteners; and about 0.1 wt% to about 1 wt% of one or more flavoring agents.

[0147] In some aspects, the present disclosure provides a glycolipid enriched beverage base comprising about 1 ppm to about 100 ppm of one or more glycolipids selected from the group consisting of glycoglycerolipids, glycosphingolipids, sugar-linked sugar alcohol lipids, phosphoglycolipds, trehalose glycolipids, sophorose glycolipids, rhamnose glycolipids, phenolic glycoloipds, steryl glycolipids, Glycolipid Mixture 1 (wherein the weight ratio of Compound A to Compound B in Glycolipid Mixture 1 is from about 1 :99 to about 99: 1 and the weight ratio of Compound B to Compound C in the mixture is from about 1 :99 and about 99: 1 ; or the weight ratio of Compound A to Compound B in the mixture is from about 10:90 to about 90:10 and the weightratio of Compound B to Compound C in the mixture is from about 10:90 and about 90: 10; or the weight ratio of Compound A to Compound B in the mixture is from about 20:80 to about 80:20 and the weight ratio of Compound B to Compound C in the mixture is from about 20:80 and about 80:20; or the weight ratio of Compound A to Compound B in the mixture is from about 30:70 to about 70:30 and the weight ratio of Compound B to Compound C in the mixture is from about 30:70 and about 70:30; or the weight ratio of Compound A to Compound B in the mixture is from about 40:60 to about 60:40 and the weight ratio of Compound B to Compound C in the mixture is from about 40:60 and about 60:40; or the weight ratio of Compound A to Compound B in the mixture is about 50:50 and the weight ratio of Compound B to Compound C in the mixture is about 50:50) , and combinations thereof; about 0.5 wt% to about 99.5 wt% water, and at least one of:

[0148] about 0.5 wt% to about 99 wt% of one or more fruit juices selected from the group consisting of acai juice, apple juice, apricot juice, banana juice, beet juice, berry juice, blackberry juice, black currant juice, blood orange juice, boy senberry juice, blueberry juice, cantaloupe juice, cherry juice, cranberry juice, dragonfruit juice, elderberry juice, grape juice, grapefruit juice, guava juice, honeydew juice, huckleberry juice, jackfruit juice, kiwi juice, mango juice, melon juice, monk fruit juice, nectarine juice, orange juice, papaya juice, passion fruit juice, peach juice, pear juice, pineapple juice, plum juice, pomegranate juice, prune juice, strawberry juice, watermelon juice, and combinations thereof;

[0149] about 0.5 wt% to about 99 wt% of one or more juice concentrates selected from the group consisting of acai juice concentrate, apple juice concentrate, apricot juice concentrate, banana juice concentrate, beet juice concentrate, berry juice concentrate, blackberry juice concentrate, black currant juice concentrate, blood orange juice concentrate, boysenberry juice concentrate, blueberry juice concentrate, cantaloupe juice concentrate, cherry juice concentrate, cranberry juice, dragonfruit juice concentrate, elderberry juice concentrate, grape juice concentrate, grapefruit juice concentrate, guava juice concentrate, honeydew juice concentrate, huckleberry juice concentrate, jackfruit juice concentrate, kiwi juice concentrate, mango juice concentrate, melon juice concentrate, monk fruit juice concentrate, nectarine juice concentrate, orange juice concentrate, papaya juice concentrate, passion fruit juice concentrate, peach juice concentrate, pear juice concentrate, pineapple juice concentrate, plum juice concentrate, pomegranate juice concentrate, prune juice concentrate, strawberry juice concentrate, watermelon juice concentrate, and combinations thereof;

[0150] about 10 ppm to about 1000 ppm of one or more non-nutritive sweeteners selected from the group consisting of aspartame, acesulfame potassium, erythritol, neotame, saccharin, sucralose, xylitol, a steviol glycoside combinations thereof; and

[0151] about 0.05 wt% to about 5 wt% of one or more flavoring agents selected from the group consisting of apple flavor, apricot flavor, banana flavor, berry flavor, black cherry flavor, black currant flavor, blackberry flavor, blood orange flavor, blueberry flavor, boysenberry flavor, cantaloupe flavor, cherry flavor, citrus flavor, cranberry flavor, cucumber flavor, dragonfruit flavor, elderberry flavor, grape flavor, guava flavor, honeydew flavor, huckleberry flavorjackfruit flavor, lemon flavor, lime flavor, mango flavor, monk fruit flavor, nectarine flavor, orange flavor, passion fruit flavor, papaya flavor, peach flavor, pear flavor, pineapple flavor, plum flavor, pomegranate flavor, raspberry flavor, strawberry flavor, vanilla flavor, watermelon flavor, and combinations thereof.

[0152] In some aspects, the present disclosure provides a glycolipid enriched beverage base comprising about 1 ppm to about 50 ppm of one or more glycolipids selected from the group consisting of glycoglycerolipids, glycosphingolipids, sugar-linked sugar alcohol lipids, phosphoglycolipds, trehalose glycolipids, sophorose glycolipids, rhamnose glycolipids, phenolic glycoloipds, steryl glycolipids, Glycolipid Mixture 1 (wherein the weight ratio of Compound A to Compound B in Glycolipid Mixture 1 is from about 1 :99 to about 99: 1 and the weight ratio of Compound B to Compound C in the mixture is from about 1 :99 and about 99: 1 ; or the weight ratio of Compound A to Compound B in the mixture is from about 10:90 to about 90: 10 and the weight ratio of Compound B to Compound C in the mixture is from about 10:90 and about 90: 10; or the weight ratio of Compound A to Compound B in the mixture is from about 20:80 to about 80:20 and the weight ratio of Compound B to Compound C in the mixture is from about 20:80 and about 80:20; or the weight ratio of Compound A to Compound B in the mixture is from about 30:70 to about 70:30 and the weight ratio of Compound B to Compound C in the mixture is from about 30:70 and about 70:30; or the weight ratio of Compound A to Compound B in the mixture is from about 40:60 to about 60:40 and the weight ratio of Compound B to Compound C in the mixture is from about 40:60 and about 60:40; or the weight ratio of Compound A to Compound B in the mixture is about 50:50 and the weight ratio of Compound B to Compound C in the mixture is about 50:50) , and combinations thereof; about 50 wt% to about 99.5 wt% water, and at least one of:about 0.5 wt% to about 50 wt% of one or more fruit juices selected from the group consisting of apple juice, blueberry juice; cranberry juice; grape juice; strawberry juice; and combinations thereof;; about 0.5 wt% to about 50 wt% of one or more juice concentrates selected from the group consisting of apple juice concentrate, blueberry juice concentrate, cranberry juice concentrate, grape juice concentrate, strawberry juice concentrate, and combinations thereof; about 50 ppm to about 500 ppm of one or more non-nutritive sweeteners selected from the group consisting of rebaudioside A, rebaudioside D, rebaudioside M, and combinations thereof; and about 0.1 wt% to about 2 wt% of one or more flavoring agents selected from the group consisting of apple flavor, apricot flavor, banana flavor, berry flavor, black cherry flavor, black currant flavor, blackberry flavor, blood orange flavor, blueberry flavor, boysenberry flavor, cantaloupe flavor, cherry flavor, citrus flavor, cranberry flavor, cucumber flavor, dragonfruit flavor, elderberry flavor, grape flavor, guava flavor, honeydew flavor, huckleberry flavorjackfruit flavor, lemon flavor, lime flavor, mango flavor, monk fruit flavor, nectarine flavor, orange flavor, passion fruit flavor, papaya flavor, peach flavor, pear flavor, pineapple flavor, plum flavor, pomegranate flavor, raspberry flavor, strawberry flavor, vanilla flavor, watermelon flavor, and combinations thereof.

[0153] In some aspects, the present disclosure provides a glycolipid enriched beverage base comprising about 1 ppm to about 20 ppm of one or more glycolipids selected from the group consisting of glycoglycerolipids, glycosphingolipids, sugar-linked sugar alcohol lipids, phosphoglycolipds, trehalose glycolipids, sophorose glycolipids, rhamnose glycolipids, phenolic glycoloipds, steryl glycolipids, Glycolipid Mixture 1 (wherein the weight ratio of Compound A to Compound B in Glycolipid Mixture 1 is from about 1 :99 to about 99: 1 and the weight ratio of Compound B to Compound C in the mixture is from about 1 :99 and about 99: 1 ; or the weight ratio of Compound A to Compound B in the mixture is from about 10:90 to about 90:10 and the weight ratio of Compound B to Compound C in the mixture is from about 10:90 and about 90: 10; or the weight ratio of Compound A to Compound B in the mixture is from about 20:80 to about 80:20 and the weight ratio of Compound B to Compound C in the mixture is from about 20:80 and about 80:20; or the weight ratio of Compound A to Compound B in the mixture is from about 30:70 to about 70:30 and the weight ratio of Compound B to Compound C in the mixture is from about 30:70 and about 70:30; or the weight ratio of Compound A to Compound B in the mixture is fromabout 40:60 to about 60:40 and the weight ratio of Compound B to Compound C in the mixture is from about 40:60 and about 60:40; or the weight ratio of Compound A to Compound B in the mixture is about 50:50 and the weight ratio of Compound B to Compound C in the mixture is about 50:50) , and combinations thereof; about 90 wt% to about 99 wt% water, and at least one of: about 1.5 wt% to about 3.5 wt% of one or more fruit juices selected from the group consisting of blueberry juice, cherry juice, and monk fruit juice; about 1.5 wt% to about 3.5 wt% of apple juice concentrate; about 100 ppm to about 300 ppm of rebaudioside A; and about 1.5 wt% to about 3.5 wt% of black cherry flavor or cherry flavor.

[0154] In some aspects, the present disclosure provides a glycolipid enriched beverage base comprising about 1 ppm to about 100 ppm of one or more glycolipids one or more glycolipids selected from the group consisting of glycoglycerolipids, glycosphingolipids, sugar-linked sugar alcohol lipids, phosphoglycolipds, trehalose glycolipids, sophorose glycolipids, rhamnose glycolipids, phenolic glycoloipds, steryl glycolipids, Glycolipid Mixture 1 (wherein the weight ratio of Compound A to Compound B in Glycolipid Mixture 1 is from about 1 :99 to about 99: 1 and the weight ratio of Compound B to Compound C in the mixture is from about 1 :99 and about 99: 1; or the weight ratio of Compound A to Compound B in the mixture is from about 10:90 to about 90: 10 and the weight ratio of Compound B to Compound C in the mixture is from about 10:90 and about 90: 10; or the weight ratio of Compound A to Compound B in the mixture is from about 20:80 to about 80:20 and the weight ratio of Compound B to Compound C in the mixture is from about 20:80 and about 80:20; or the weight ratio of Compound A to Compound B in the mixture is from about 30:70 to about 70:30 and the weight ratio of Compound B to Compound C in the mixture is from about 30:70 and about 70:30; or the weight ratio of Compound A to Compound B in the mixture is from about 40:60 to about 60:40 and the weight ratio of Compound B to Compound C in the mixture is from about 40:60 and about 60:40; or the weight ratio of Compound A to Compound B in the mixture is about 50:50 and the weight ratio of Compound B to Compound C in the mixture is about 50:50), and combinations thereof; about 1 wt% to about 50 wt% of one or more prebiotics selected from the group consisting of inulin, soluble corn fiber, tagatose, galactooligosaccharides, and fructooligosaccharides, about 0.5 wt% to about 99.5 wt% water, and at least one of:

[0155] about 0.5 wt% to about 99 wt% of one or more fruit juices selected from the group consisting of acai juice, apple juice, apricot juice, banana juice, beet juice, berry juice, blackberryjuice, black currant juice, blood orange juice, boy senberry juice, blueberry juice, cantaloupe juice, cherry juice, cranberry juice, dragonfruit juice, elderberry juice, grape juice, grapefruit juice, guava juice, honeydew juice, huckleberry juice, jackfruit juice, kiwi juice, mango juice, melon juice, monk fruit juice, nectarine juice, orange juice, papaya juice, passion fruit juice, peach juice, pear juice, pineapple juice, plum juice, pomegranate juice, prune juice, strawberry juice, watermelon juice, and combinations thereof;

[0156] about 0.5 wt% to about 99 wt% of one or more juice concentrates selected from the group consisting of acai juice concentrate, apple juice concentrate, apricot juice concentrate, banana juice concentrate, beet juice concentrate, berry juice concentrate, blackberry juice concentrate, black currant juice concentrate, blood orange juice concentrate, boysenberry juice concentrate, blueberry juice concentrate, cantaloupe juice concentrate, cherry juice concentrate, cranberry juice, dragonfruit juice concentrate, elderberry juice concentrate, grape juice concentrate, grapefruit juice concentrate, guava juice concentrate, honeydew juice concentrate, huckleberry juice concentrate, jackfruit juice concentrate, kiwi juice concentrate, mango juice concentrate, melon juice concentrate, monk fruit juice concentrate, nectarine juice concentrate, orange juice concentrate, papaya juice concentrate, passion fruit juice concentrate, peach juice concentrate, pear juice concentrate, pineapple juice concentrate, plum juice concentrate, pomegranate juice concentrate, prune juice concentrate, strawberry juice concentrate, watermelon juice concentrate, and combinations thereof;

[0157] about 10 ppm to about 1000 ppm of one or more non-nutritive sweeteners selected from the group consisting of aspartame, acesulfame potassium, erythritol, neotame, saccharin, sucralose, xylitol, a steviol glycoside, and combinations thereof; and

[0158] about 0.05 wt% to about 5 wt% of one or more flavoring agents selected from the group consisting of apple flavor, apricot flavor, banana flavor, berry flavor, black cherry flavor, black currant flavor, blackberry flavor, blood orange flavor, blueberry flavor, boysenberry flavor, cantaloupe flavor, cherry flavor, citrus flavor, cranberry flavor, cucumber flavor, dragonfruit flavor, elderberry flavor, grape flavor, guava flavor, honeydew flavor, huckleberry flavorjackfruit flavor, lemon flavor, lime flavor, mango flavor, monk fruit flavor, nectarine flavor, orange flavor, passion fruit flavor, papaya flavor, peach flavor, pear flavor, pineapple flavor, plum flavor, pomegranate flavor, raspberry flavor, strawberry flavor, vanilla flavor, watermelon flavor, and combinations thereof.

[0159] In some aspects, the present disclosure provides a glycolipid enriched beverage base comprising about 1 ppm to about 50 ppm of one or more glycolipids selected from the group consisting of glycoglycerolipids, glycosphingolipids, sugar-linked sugar alcohol lipids, phosphoglycolipds, trehalose glycolipids, sophorose glycolipids, rhamnose glycolipids, phenolic glycoloipds, steryl glycolipids, Glycolipid Mixture 1 (wherein the weight ratio of Compound A to Compound B in Glycolipid Mixture 1 is from about 1 :99 to about 99: 1 and the weight ratio of Compound B to Compound C in the mixture is from about 1 :99 and about 99: 1 ; or the weight ratio of Compound A to Compound B in the mixture is from about 10:90 to about 90: 10 and the weight ratio of Compound B to Compound C in the mixture is from about 10:90 and about 90: 10; or the weight ratio of Compound A to Compound B in the mixture is from about 20:80 to about 80:20 and the weight ratio of Compound B to Compound C in the mixture is from about 20:80 and about 80:20; or the weight ratio of Compound A to Compound B in the mixture is from about 30:70 to about 70:30 and the weight ratio of Compound B to Compound C in the mixture is from about 30:70 and about 70:30; or the weight ratio of Compound A to Compound B in the mixture is from about 40:60 to about 60:40 and the weight ratio of Compound B to Compound C in the mixture is from about 40:60 and about 60:40; or the weight ratio of Compound A to Compound B in the mixture is about 50:50 and the weight ratio of Compound B to Compound C in the mixture is about 50:50) , and combinations thereof; about 1 wt% to about 20 wt% of one or more prebiotics selected from the group consisting of inulin, soluble corn fiber, tagatose, galactooligosaccharides, and fructooligosaccharides; about 50 wt% to about 99.5 wt% water, and at least one of: about 0.5 wt% to about 50 wt% of one or more fruit juices selected from the group consisting of apple juice, blueberry juice; cranberry juice; grape juice; strawberry juice; and combinations thereof; about 0.5 wt% to about 50 wt% of one or more juice concentrates selected from the group consisting of apple juice concentrate, blueberry juice concentrate, cranberry juice concentrate, grape juice concentrate, strawberry juice concentrate, and combinations thereof; about 50 ppm to about 500 ppm of one or more non-nutritive sweeteners selected from the group consisting of rebaudioside A, rebaudioside D, rebaudioside M, and combinations thereof; and about 0.1 wt% to about 2 wt% of one or more flavoring agents selected from the group consisting of apple flavor, apricot flavor, banana flavor, berry flavor, black cherry flavor, black currant flavor, blackberry flavor, blood orange flavor, blueberry flavor, boysenberry flavor,cantaloupe flavor, cherry flavor, citrus flavor, cranberry flavor, cucumber flavor, dragonfruit flavor, elderberry flavor, grape flavor, guava flavor, honeydew flavor, huckleberry flavor,jackfruit flavor, lemon flavor, lime flavor, mango flavor, monk fruit flavor, nectarine flavor, orange flavor, passion fruit flavor, papaya flavor, peach flavor, pear flavor, pineapple flavor, plum flavor, pomegranate flavor, raspberry flavor, strawberry flavor, vanilla flavor, watermelon flavor, and combinations thereof.

[0160] In some aspects, the present disclosure provides a glycolipid enriched beverage base comprising about 1 ppm to about 20 ppm of Glycolipid Mixture 1 (wherein the weight ratio of Compound A to Compound B in Glycolipid Mixture 1 is from about 1 :99 to about 99: 1 and the weight ratio of Compound B to Compound C in the mixture is from about 1 :99 and about 99: 1; or the weight ratio of Compound A to Compound B in the mixture is from about 10:90 to about 90: 10 and the weight ratio of Compound B to Compound C in the mixture is from about 10:90 and about 90: 10; or the weight ratio of Compound A to Compound B in the mixture is from about 20:80 to about 80:20 and the weight ratio of Compound B to Compound C in the mixture is from about 20:80 and about 80:20; or the weight ratio of Compound A to Compound B in the mixture is from about 30:70 to about 70:30 and the weight ratio of Compound B to Compound C in the mixture is from about 30:70 and about 70:30; or the weight ratio of Compound A to Compound B in the mixture is from about 40:60 to about 60:40 and the weight ratio of Compound B to Compound C in the mixture is from about 40:60 and about 60:40; or the weight ratio of Compound A to Compound B in the mixture is about 50:50 and the weight ratio of Compound B to Compound C in the mixture is about 50:50), and combinations thereof, about 1 wt% to about 10 wt% of inulin, about 90 wt% to about 99 wt% water, and at least one of: about 1.5 wt% to about 3.5 wt% of one or more fruit juices selected from the group consisting of blueberry juice, cherry juice, and monk fruit juice; about 1.5 wt% to about 3.5 wt% of apple juice concentrate; about 100 ppm to about 300 ppm of rebaudioside A; and about 1.5 wt% to about 3.5 wt% of black cherry flavor or cherry flavor.

[0161] In some aspects, the present disclosure provides a glycolipid enriched beverage base comprising about 1 ppm to about 100 ppm of one or more glycolipids, about 0.5 wt% to about 99.5 wt% water, and at least one of: about 0.5 wt% to about 99 wt% of one or more fruit juices; about 0.5 wt% to about 99 wt% of one or more juice concentrates;about 0.5 wt% to about 10 wt% of one or more nutritive sweeteners; about 10 ppm to about 1000 ppm of one or more non-nutritive sweeteners; and about 0.05 wt% to about 5 wt% of one or more flavoring agents.

[0162] In some aspects, the present disclosure provides a glycolipid enriched beverage base comprising about 1 ppm to about 50 ppm of one or more glycolipids having an HLB value of about 10 or less, about 50 wt% to about 99.5 wt% water, and at least one of: about 0.5 wt% to about 50 wt% of one or more fruit juices; about 0.5 wt% to about 50 wt% of one or more juice concentrates; about 0.5 wt% to about 10 wt% of one or more nutritive sweeteners; about 50 ppm to about 500 ppm of one or more non-nutritive sweeteners; and about 0.1 wt% to about 2 wt% of one or more flavoring agents.

[0163] In some aspects, the glycolipid enriched beverage base has a property that a foam volume maximum of about 200 to about 230 mL is provided when a 50 mL sample of the glycolipid enriched beverage base is subjected to a foam analyzer and air is injected into the sample at a flow rate of 400 mL / min. Other gasses will provide similar foam volume results.

[0164] In any of the foregoing aspects, the glycolipid enriched beverage base has a property that when a 50 mL sample of the beverage base is subjected to a foam analyzer and air is injected into the sample at a flow rate of 400 mL / min to reach a foam volume maximum of 180 mL, the glycolipid enriched beverage base holds a foam volume of about 20 mL or more for 5 minutes or longer. In some aspects, the glycolipid enriched beverage base holds a foam volume of about 30 mL or more for 5 minutes or longer. In some aspects, the glycolipid enriched beverage base holds a foam volume of about 40 mL or more for 5 minutes or longer. In some aspects, the glycolipid enriched beverage base holds a foam volume of about 50 mL or more for 5 minutes or longer. In some aspects, the glycolipid enriched beverage base holds a foam volume of about 60 mL or more for 5 minutes or longer. In some aspects, the glycolipid enriched beverage base holds a foam volume of about 70 mL or more for 5 minutes or longer. In some aspects, the glycolipid enriched beverage base holds a foam volume of about 80 mL or more for 5 minutes or longer. In some aspects, the glycolipid enriched beverage base holds a foam volume of about 90 mL or more for 5 minutes or longer. In some aspects, the glycolipid enriched beverage base holds a foam volume of about 100 mL or more for 5 minutes or longer. In some aspects, the glycolipid enriched beverage base has a foam profile (e.g., foam volume) in accordance with one of the figures. Other gasses will provide similar foam volume results.

[0165] The glycolipid enriched beverage base has a property that when a 50 mL sample of the glycolipid enriched beverage base is subjected to a foam analyzer and air is injected into the sample at a flow rate of 400 mL / min, the beverage base has a foam value maximum of about 200 mL to about 230 mL. In some aspects, the glycolipid enriched beverage base has a foam value maximum of about 200 mL, about 205 mL, about 210 mL, about 215 mL,or about 220 mL.Beverages

[0166] The present disclosure further relates to beverages that can comprise, consist essentially of, or consist of a glycolipid enriched beverage base according to any of the aspects described herein and at least one dissolved gas.

[0167] In some aspects, the at least one dissolved gas can comprise an effervescent gas, such as, e.g., carbon dioxide, nitrogen, nitrous oxide, oxygen, compressed air (e.g., comprising at least 78% nitrogen, at least 20% oxygen, and less than 2% argon by volume), or a combination thereof. In some aspects, the at least one dissolved gas can comprise a combination of carbon dioxide and a second gas, such as nitrogen gas or nitrous oxide. In some aspects, the at least one dissolved gas comprises carbon dioxide.

[0168] When more than one gas is used, the gasses can be provided in any suitable volume ratio. In some aspects, two gases (e.g., carbon dioxide and nitrogen gas) can be present in a volume ratio of about 90: 10 to about 10:90. In some aspects, the two gases can be present in a volume ratio (e.g., a carbon dioxide to nitrogen gas volume ratio) of about 85: 15 to about 15:85, about 80:20 to about 20:80, about 75:25 to about 25:75, about 70:30 to about 30:70, about 65:35 to about 35:65, or about 60:40 to about 40:60 (e.g., about 50:50). In some aspects, the two gases can be present in a volume ratio (e.g., a carbon dioxide to nitrogen gas volume ratio) of about 90: 10, about 85: 15, about 80:20, about 75:25, about 70:30, about 65:35, about 60:40, about 55:45, about 50:50, about 45:55, about 40:60, about 35:65, about 30:70, about 25:75, about 20:80, about 15:85, or about 10:90.

[0169] In some aspects, the beverage can be a ready to drink beverage. In some aspects, the ready to drink beverage can be disposed in a sealed container. The container can be any suitable receptacle that can be sealed after filling, such as a can (e.g., a metal can, such as an aluminum can), carton, bottle (e.g., a glass bottle, a polyester or polyethylene terephthalate (PET) bottle), or keg. In some aspects, the ready to drink beverage can be disposed in a sealed can (e.g., an aluminum can). In some aspects, the ready to drink beverage can be disposed in a sealed carton. In someaspects, the ready to drink beverage can be disposed in a sealed bottle (e.g., a glass bottle). In some aspects, the ready to drink beverage can be disposed in a sealed keg.

[0170] A ready to drink beverage can be prepared using any suitable method. For example, the beverage base can fill the unsealed container to a fill level of at least about 85% (e.g., about 86% or more, about 87% or more, about 88% or more, about 89% or more, about 90% or more, or about 91%) of the total volume of the container, so the container has a head space of at least about 9% (e.g., about 9% to about 15%) of the total volume of the container. The head space can be pressurized with at least one gas to between about 21 psi and about 60 psi, such that upon opening the sealed container and pouring of the ready to drink beverage into a glass a foam (e.g., a foam head) is provided on and / or within the beverage.

[0171] In some aspects, the sealed container can further comprise a widget, such as those used in the beer industry. Without wishing to be bound by theory, it is believed that a widget can provide a nucleation site for bubbles to form. When used, the widget is a device that can be any suitable size or shape (e.g., cylinder, sphere, disk) and made out of any suitable material (e.g., food grade plastic), the only limitation being that the widget should be large enough to prevent it from passing through the container opening when unsealed. Typically, the widget is a hollow body with at least one opening (e.g., a small hole) so that the widget can hold the at least one gas. A widget can be provided that frictionally engages the sidewalls or base of the container, but it is also contemplated that the widget can be free floating within the container. Depending upon the density of the widget, it could therefore either float near the surface of the beverage or sink to the container base. The use of a widget in a gas-containing beverage is described in detail in U.S. Patent 4,832,968, the entire disclosure of which has been incorporated herein by reference.

[0172] In some aspects, the sealed container does not contain a widget.EXAMPLESGeneral Procedure for Obtaining Foam Data

[0173] Foam data was measured and recorded using a foam analyzer (Foam Scan analyzer, Teclis Scientific, France). A foam analyzer is composed of a light box with a glass column and two cameras that are connected to a computer. The computer contains software (e.g., Foam Scan and CSA (cell size analysis)), which detects and analyzes images from the camera. The cameras are pointed at the glass column, and on the opposite side of the column from the camera is a light source that helps to create contrast in the images. The bubbling of gas in the liquid sample usuallygenerates homogeneous foam, which is uniformly dark. This darkness can be quantified by a gray level, which produces a contrast with respect to the light background of the image of the tube without the foam. The analyses of the gray levels allow the software to calculate the height of the foam and then its volume. When the foam rises in the glass tube during the sparging phase, it is assumed that it is homogeneous at the bottom of the tube. Its opacity is considered by the software to be the reference point. The operator can define what is the bottom of the glass tube by setting a region of interest (an area where the software can look to analyze foam volume).

[0174] In the present examples, 50 milliliters of a beverage base was injected (e.g., sparged) into the base of the glass column with a 50 mL syringe. Air was forced through the bottom of the glass column at a flow rate of 400 mL / min. A foam volume maximum was set at 215 mL so that the foam does not overflow over the top of the column, but was still enough to generate meaningful data. After this 215 mL point was reached, air was no longer forced through the base of the column, but the foam height was still measured until a set stop point. The foam height was recorded so that the foam generation rate could be measured (i.e., how long it took to reach 180 mL) and the foam collapse rate (i.e., the foam height from the peak point to the end of the experiment).

[0175] The second camera was closely fixated on a portion of the glass column to obtain a close image of the bubbles for analysis. Images were captured at intervals set by the user (here images were captured images every 1 second). These images were opened in the CSA software which can measure several characteristics including the mean bubble radius for each image. The size was determined by converting the pixels to a length that was set up in the calibration of the instrument.General Preparation of Glycolipid Enriched Beverage Bases

[0176] Prebiotics and sweeteners can be purchased commercially from vendors such as Cargil. Flavoring agents can be purchased commercially from vendors such as Giyaudan. Glycolipids can be purchased commercially from vendors such as Sigma-Aldrich.

[0177] A mixture of 0.001 wt% (10 ppm) Glycolipid Mixture 1 (comprising Compound A, Compound B, and Compound C in ratios found in the fungus Dacryopinax Spathularia) in deionized (DI) water was used in each of the test samples. Examples 1 and 2 also contained 1.6 wt% of inulin (prebiotic). The sweetener / juice / concentrate being tested was added to the mixture (1.8 wt%). The resulting mixtures and control mixtures were subjected to the General Procedurefor Obtaining Foam Data described above. The mixtures that were tested are shown below in Table 1.Table 1

[0178] FIG. 3 shows the change in foam volume over time for a mixture of inulin and apple juice concentrate in water as compared to a mixture of inulin and Glycolipid Mixture 1 in water. As shown in FIG. 3, Glycolipid Mixture 1 increased the foam to the maximum and then slowly dissipated. In contrast, the mixture containing only apple juice concentrate provided no foam.

[0179] FIG. 4 shows the change in foam volume over time for a mixture of inulin and sucrose in water as compared to a mixture of inulin and Glycolipid Mixture 1 in water. As shown in FIG. 4, the mixture containing only sucrose provided no foam.

[0180] Surprisingly, and as shown in FIG. 5, a mixture of black cherry flavor, apple juice concentrate, Glycolipid Mixture 1, and inulin demonstrated significant foam development and a better foam stability than the mixture without the Glycolipid Mixture 1.

[0181] As shown in FIG. 6, a mixture of cherry lime flavor, cherry, and inulin without Glycolipid Mixture 1 did create foam, but did not achieve the maximum volume and dissipated dramatically, while the same mixture with Glycolipid Mixture 1 did reach maximum volumebefore dissipating dramatically. As shown in FIG. 7A, the mixture of black cherry flavor, apple juice concentrate, Glycolipid Mixture 1, and inulin demonstrated significantly better foam stability than the mixture of cherry lime flavor, cherry, inulin and Glycolipid Mixture 1, indicating the apple juice concentrate created a synergistic effect. This was quite surprising, particularly as the mixture of apple juice concentrate and inulin in water provided no foam (FIG. 7B).

[0182] FIG. 8 illustrates the effect of apple juice concentrate on a mixture of inulin and Glycolipid Mixture 1. As shown in the figure, it is clear that the combination of apple juice concentrate and Glycolipid Mixture 1 took a much longer time to dissipate than the mixtures without the apple juice concentrate.

[0183] FIG. 9 compares a mixture of inulin, Glycolipid Mixture 1, and apple juice concentrate to a mixture of inulin, Glycolipid Mixture 1, and sucrose. As shown in the figure, the mixture with apple juice concentrate had better foam stability than the mixture with sucrose, though the sucrose did provide better stability than inulin and Glycolipid Mixture 1 or inulin and apple juice concentrate.

[0184] FIG. 10 compares the bubble size of the mixture of inulin, Glycolipid Mixture 1, and apple juice concentrate to a mixture of inulin, Glycolipid Mixture 1, and sucrose. As shown in the figure, the bubble size of the mixture containing apple juice concentrate is significantly lower than the bubble size of the mixture containing sucrose, which is further evidence of better bubble stability.

[0185] As shown in FIG. 11, blueberry and cherry juice had a similar effect as seen with apple juice concentrate.

[0186] FIG. 12 compares the foam stability of mixtures of inulin and cherry juice to a mixture of inulin, cherry juice, and Glycolipid Mixture 1, and to a mixture of inulin and Glycolipid Mixture 1 alone. As shown in the figure, combining the Glycolipid Mixture 1 and cherry juice had a synergistic effect, providing better foam stability.

[0187] As shown in FIG. 13, a mixture of inulin and blueberry juice provided an initial burst of foam that quickly dissipated. Combining this mixture with Glycolipid Mixture 1 provided a very large increase in stability. Interestingly, in studies utilizing lime juice, this increase was not seen. Rather, lime juice had lower foam development and very low stability (FIG. 14).

[0188] Surprisingly, the synergistic effect was also seen when a flavoring agent was substituted for the fruit juice. As shown in FIG. 14, a mixture of inulin, Glycolipid Mixture 1, andcherry flavor demonstrated significantly better foam stability than inulin and Glycolipid Mixture 1 alone or inulin, and cherry flavor alone.

[0189] FIG. 15 shows the effect of rebaudioside A on foam stability. As shown in the figure, a mixture of inulin, Glycolipid Mixture 1, and 0.02% reaudioside A 98 showed significantly higher foam generation and better foam stability than the mixture of inulin and Glycolipid Mixture 1 alone or the mixture of inulin and rebaudioside A.

[0190] FIG. 16 shows the effect of monk fruit juice on foam generation and stability. As shown in the figure, a mixture of inulin, Glycolipid Mixture 1, and monk fruit juice showed significantly better stability than the mixture of inulin and Glycolipid Mixture 1 alone or the mixture of inulin and monk fruit juice alone.General Procedure for Preparation of Beverages Containing Glycolipid Enriched Beverage Base

[0191] The beverage bases described herein is injected with at least 2 volumes of gas to provide the final beverages shown in Table 2Table 2

[0192] As described above, the combination of the glycolipid Glycolipid Mixture 1 with a flavoring agent, sweetener, or fruit juice provided a large amount of foam and provided a synergistic effect on bubble stability, more than the additive effect that would be expected.

[0193] It is to be appreciated that the Detailed Description section, and not the Summary and Abstract sections, is intended to be used to interpret the claims. The Summary and Abstract sections may set forth one or more but not all exemplary aspects of the present invention as contemplated by the inventor(s), and thus, are not intended to limit the present invention and the appended claims in any way.

[0194] The present disclosure has been described above with the aid of functional building blocks illustrating the implementation of specified functions and relationships thereof. The boundaries of these functional building blocks have been arbitrarily defined herein for the convenience of the description. Alternate boundaries can be defined so long as the specified functions and relationships thereof are appropriately performed.

[0195] The foregoing description of the specific aspects will so fully reveal the general nature of the invention that others can, by applying knowledge within the skill of the art, readily modify and / or adapt for various applications such specific aspects, without undue experimentation, without departing from the general concept of the present invention. Therefore, such adaptations and modifications are intended to be within the meaning and range of equivalents of the disclosed aspects, based on the teaching and guidance presented herein. It is to be understood that the phraseology or terminology herein is for the purpose of description and not of limitation, such that the terminology or phraseology of the present specification is to be interpreted by the skilled artisan in light of the teachings and guidance.

[0196] The breadth and scope of the present invention should not be limited by any of the above-described exemplary aspects, but should be defined only in accordance with the following claims and their equivalents.

[0197] The claims in the instant application are different than those of the parent application or other related applications. The Applicant therefore rescinds any disclaimer of claim scope made in the parent application or any predecessor application in relation to the instant application. The Examiner is therefore advised that any such previous disclaimer and the cited references that it was made to avoid, may need to be revisited. Further, the Examiner is also reminded that any disclaimer made in the instant application should not be read into or against the parent application.

Claims

WHAT IS CLAIMED IS:

1. A method of enhancing foam stability in a sweetened beverage, the method comprising adding to a beverage base from about 1 ppm to about 100 ppm of one or more glycolipids having an HLB value of about 10 or less to provide a glycolipid enriched beverage base, wherein the glycolipid enriched beverage base provides a foam volume of about 20 mL or more for 5 minutes or longer when 50 mL of the beverage base comprising the one or more glycolipids is sparged with air at a flow rate of 400 mL / min until the foam volume reaches 180 mL.

2. The method of claim 1, wherein the one or more glycolipids are selected from the group consisting of glycoglycerolipids, glycosphingolipids, sugar-linked sugar alcohol lipids, phosphoglycolipds, trehalose glycolipids, sophorose glycolipids, rhamnose glycolipids, phenolic glycoloipds, steryl glycolipids, and combinations thereof.

3. The method of claim 2, wherein the glycoglycerolipids are selected from the group consisting of monoglycosyl diacylglycerol, diglycosyl diacylglycerol, triglycosyl diacylglycerol, aminoglycoglycerolipids, glucuronosylglycerolipids, sulfoglycoglycerolipds, and combinations thereof.

4. The method of claim 2 or 3, wherein the glycosphingolipids are selected from the group consisting of cerebrosides, oligoglycosylceramides, sulfatides, gangliosides, and combinations thereof.

5. The method of any one of claims 2 to 4, wherein the sugar-linked sugar alcohol lipids are selected from the group consisting of mannosylerythritol lipids, acremomannolipin A, and a combination thereof.

6. The method of claim 1, wherein the one or more glycolipids is a compound of Formula I, Formula II, or a combination thereof:Formula II wherein R1is C(O)CHs or C(O)CH2CH(CH3)2 and wherein R2is hydrogen or C(O)CH3.

7. The method of claim 6, wherein the one or more glycolipids comprise a compound selected from the group consisting of:(Compound C); and combinations thereof.

8. The method of any one of claims 1 to 7, wherein the beverage base comprises water, one or more fruit juices, one or more juice concentrates, or a combination thereof.

9. The method of claim 8, wherein the beverage base comprises one or more fruit juices.

10. The method of claim 9, wherein the one or more fruit juices is selected from the group consisting of acai juice, apple juice, apricot juice, banana juice, beet juice, berry juice, blackberry juice, black currant juice, blood orange juice, boy senberry juice, blueberry juice, cantaloupe juice, cherry juice, cranberry juice, dragonfruit juice, elderberry juice, grape juice, grapefruit juice, guava juice, honeydew juice, huckleberry juice, jackfruit juice, kiwi juice, mango juice, melon juice, monk fruit juice, nectarine juice, orange juice, papaya juice, passion fruit juice, peach juice, pear juice, pineapple juice, plum juice, pomegranate juice, prune juice, strawberry juice, watermelon juice, and combinations thereof.

11. The method of claim 10, wherein the one or more fruit juices is not lime juice.

12. The method of any one of claims 7 to 11, wherein the beverage base comprises from about 0.5% wt% to about 99 wt% fruit juice.

13. The method of claim 8, wherein the beverage base comprises one or more juice concentrates.

14. The method of claim 13, wherein the one or more juice concentrates is selected from the group consisting acai juice concentrate, apple juice concentrate, apricot juice concentrate, banana juice concentrate, beet juice concentrate, berry juice concentrate, blackberry juice concentrate, black currant juice concentrate, blood orange juice concentrate, boysenberryjuice concentrate, blueberry juice concentrate, cantaloupe juice concentrate, cherry juice concentrate, cranberry juice, dragonfruit juice concentrate, elderberry juice concentrate, grape juice concentrate, grapefruit juice concentrate, guava juice concentrate, honeydew juice concentrate, huckleberry juice concentrate, jackfruit juice concentrate, kiwi juice concentrate, mango juice concentrate, melon juice concentrate, monk fruit juice concentrate, nectarine juice concentrate, orange juice concentrate, papaya juice concentrate, passion fruit juice concentrate, peach juice concentrate, pear juice concentrate, pineapple juice concentrate, plum juice concentrate, pomegranate juice concentrate, prune juice concentrate, strawberry juice concentrate, watermelon juice concentrate, and combinations thereof.

15. The method of any one of claims 1 to 7, wherein the beverage base comprises water and one or more sweeteners.

16. The method of claim 15, wherein the one or more sweeteners are selected from the group consisting of non-nutritive sweeteners, nutritive sweeteners, and combinations thereof.

17. The method of claim 16, wherein the one or more non-nutritive sweeteners is selected from the group consisting of aspartame, acesulfame potassium, erythritol, xylitol, a steviol glycoside, monk fruit, sucralose, and combinations thereof.

18. The method of claim 17 wherein the steviol glycoside is selected from the group consisting of stevoside, steviolbioside, rubusoside, dulcoside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside N, rebaudioside O, rebaudioside Q, and combinations thereof.

19. The method of claim 16, wherein the one or more nutritive sweeteners is selected from the group consisting of allulose, fructose, galactose, glucose, high fructose corn syrup lactose, maltose, maltulose, fruit sugar, sucrose, and combinations thereof.

20. The method of claim 19, wherein the nutritive sweetener is sucrose, glucose, frutctose, or a mixture thereof.

21. The method of any one of claims 1 to 20, wherein the beverage base further comprises one or more flavoring agents.

22. The method of claim 21, wherein the one or more flavoring agents is selected from the group consisting of apple flavor, apricot flavor, banana flavor, berry flavor, black cherry flavor, black currant flavor, blackberry flavor, blood orange flavor, blueberry flavor, boysenberry flavor, cantaloupe flavor, cherry flavor, citrus flavor, cranberry flavor, cucumber flavor, dragonfruit flavor, elderberry flavor, grape flavor, guava flavor, honeydew flavor, huckleberry flavor, jackfruit flavor, lemon flavor, lime flavor, mango flavor, monk fruit flavor, nectarine flavor, orange flavor, passion fruit flavor, papaya flavor, peach flavor, pear flavor, pineapple flavor, plum flavor, pomegranate flavor, raspberry flavor, strawberry flavor, vanilla flavor, watermelon flavor, and combinations thereof.

23. The method of any one of claims 1 to 22, wherein the beverage base holds a foam volume maximum of about 200 to about 230 mL.

24. The method of any one of claims 1 to 23, wherein the beverage base further comprises one or more prebiotics.

25. The method of claim 24, wherein the prebiotic is inulin.

26. The method of any one of claims 1 to 25, further comprising dissolving at least 2 volumes of gas in the glycolipid enriched beverage base.

27. The method of claim 26, wherein the gas is carbon dioxide, nitrogen, nitrous oxide, oxygen, compressed air, or a combination thereof.

28. A glycolipid enriched beverage base comprising water; one or more fruit juices, fruit concentrates, sweeteners, or a combination thereof; and from about 1 ppm to about 10 ppm of one or more glycolipids having an HLB value of about 10 or less, wherein the glycolipid enriched beverage base provides a foam volume of about 20 mL or more for 5 minutes or longer when 50 mL of the glycolipid enrichedbeverage base comprising the one or more glycolipids is sparged with air at a flow rate of 400 mL / min until the foam volume reaches 180 mL.

29. The glycolipid enriched beverage base of claim 28, wherein the one or more glycolipids are selected from the group consisting of glycoglycerolipids, glycosphingolipids, sugar- linked sugar alcohol lipids, phosphoglycolipds, trehalose glycolipids, sophorose glycolipids, rhamnose glycolipids, phenolic glycoloipds, steryl glycolipids, and combinations thereof.

30. The glycolipid enriched beverage base of claim 29, wherein the glycoglycerolipids are selected from the group consisting of monoglycosyl diacylglycerol, diglycosyl diacylglycerol, triglycosyl diacylglycerol, aminoglycoglycerolipids, glucuronosylglycerolipids, sulfoglycoglycerolipds, and combinations thereof.

31. The glycolipid enriched beverage base of claim 29 or 30, wherein the glycosphingolipids are selected from the group consisting of cerebrosides, oligoglycosylceramides, sulfatides, gangliosides, and combinations thereof.

32. The glycolipid enriched beverage base of any one of claims 29 to 31, wherein the sugar- linked sugar alcohol lipids are selected from the group consisting of mannosylerythritol lipids, acremomannolipin A, and a combination thereof.

33. The glycolipid enriched beverage base of claim 28, wherein the one or more glycolipids is a compound of Formula I, Formula II, or a combination thereof:Formula IFormula II wherein R1is C(O)CHs or C(O)CH2CH(CH3)2 and wherein R2is hydrogen or C(0)CH3.

34. The method of claim 33, wherein the one or more glycolipids comprise a compound selected from the group consisting of:C); and combinations thereof.

35. The glycolipid enriched beverage base of any one of claims 28 to 34, wherein the beverage base comprises water, one or more fruit juices, one or more juice concentrates, or a mixture thereof.

36. The glycolipid enriched beverage base of claim 35, wherein the beverage base comprises one or more fruit juices.

37. The glycolipid enriched beverage base of claim 36, wherein the one or more fruit juices is selected from the group consisting of acai juice, apple juice, apricot juice, banana juice, beet juice, berry juice, blackberry juice, black currant juice, blood orange juice, boy senberry juice, blueberry juice, cantaloupe juice, cherry juice, cranberry juice, dragonfruit juice, elderberry juice, grape juice, grapefruit juice, guava juice, honeydew juice, huckleberry juice, jackfruit juice, kiwi juice, mango juice, melon juice, monk fruit juice, nectarine juice, orange juice, papaya juice, passion fruit juice, peach juice, pear juice, pineapple juice, plum juice, pomegranate juice, prune juice, strawberry juice, watermelon juice, and combinations thereof.

38. The glycolipid enriched beverage base of claim 37, wherein the one or more fruit juices is not lime juice.

39. The glycolipid enriched beverage base of any one of claims 35 to 38, wherein the glycolipid enriched beverage base comprises from about 0.5% wt% to about 99 wt% fruit juice.

40. The glycolipid enriched beverage base of claim 35, wherein the beverage base comprises one or more juice concentrates.

41. The glycolipid enriched beverage base of claim 40, wherein the one or more juice concentrates is selected from the group consisting of acai juice concentrate, apple juice concentrate, apricot juice concentrate, banana juice concentrate, beet juice concentrate, berry juice concentrate, blackberry juice concentrate, black currant juice concentrate, blood orange juice concentrate, boy senberry juice concentrate, blueberry juice concentrate, cantaloupe juice concentrate, cherry juice concentrate, cranberry juice, dragonfruit juice concentrate, elderberry juice concentrate, grape juice concentrate, grapefruit juice concentrate, guava juice concentrate, honeydew juice concentrate,huckleberry juice concentrate, jackfruit juice concentrate, kiwi juice concentrate, mango juice concentrate, melon juice concentrate, monk fruit juice concentrate, nectarine juice concentrate, orange juice concentrate, papaya juice concentrate, passion fruit juice concentrate, peach juice concentrate, pear juice concentrate, pineapple juice concentrate, plum juice concentrate, pomegranate juice concentrate, prune juice concentrate, strawberry juice concentrate, watermelon juice concentrate, and combinations thereof.

42. The glycolipid enriched beverage base of any one of claims 28 to 34, wherein the beverage base comprises water and one or more sweeteners.

43. The glycolipid enriched beverage base of claim 42, wherein the one or more sweeteners are selected from non-nutritive sweeteners, nutritive sweeteners, and combinations thereof.

44. The glycolipid enriched beverage base of claim 43, wherein the one or more non-nutritive sweeteners is selected from the group consisting of aspartame, acesulfame potassium, erythritol, xylitol, a steviol glycoside, monk fruit, sucralose, and combinations thereof.

45. The glycolipid enriched beverage base of claim 44, wherein the steviol glycoside is selected from the group consisting of stevoside, steviolbioside, rubusoside, dulcoside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside N, rebaudioside O, rebaudioside Q, and combinations thereof.

46. The glycolipid enriched beverage base of claim 43, wherein the one or more nutritive sweeteners is selected from the group consisting of allulose, fructose, galactose, glucose, high fructose corn syrup lactose, maltose, maltulose, fruit sugar, sucrose, and combinations thereof.

47. The glycolipid enriched beverage base of claim 46, wherein the nutritive sweetener is sucrose, glucose, frutctose, or a mixture thereof.

48. The glycolipid enriched beverage base of any one of claims 28 to 47, wherein the beverage base further comprises one or more flavoring agents.

49. The glycolipid enriched beverage base of claim 48, wherein the one or more flavoring agents is selected from the group consisting of apple flavor, apricot flavor, banana flavor, berry flavor, black cherry flavor, black currant flavor, blackberry flavor, blood orange flavor, blueberry flavor, boysenberry flavor, cantaloupe flavor, cherry flavor, citrus flavor, cranberry flavor, cucumber flavor, dragonfruit flavor, elderberry flavor, grape flavor, guava flavor, honeydew flavor, huckleberry flavor, jackfruit flavor, lemon flavor, lime flavor, mango flavor, monk fruit flavor, nectarine flavor, orange flavor, passion fruit flavor, papaya flavor, peach flavor, pear flavor, pineapple flavor, plum flavor, pomegranate flavor, raspberry flavor, strawberry flavor, vanilla flavor, watermelon flavor, and combinations thereof.

50. The glycolipid enriched beverage base of any one of claims 28 to 49, wherein the glycolipid enriched beverage base holds a foam volume maximum of about 200 to about 230 mL.

51. The glycolipid enriched beverage base of any one of claims 28 to 50 further comprising one or more prebiotics.

52. The glycolipid enriched beverage base of claim 51, wherein the prebiotic is inulin.

53. A beverage comprising: the glycolipid enriched beverage base of any one of claims 28 to 52; and at least 2 volumes of gas.

54. The beverage of claim 53, wherein the gas is carbon dioxide, nitrogen, nitrous oxide, oxygen, compressed air, or a combination thereof.

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