Beverages containing simenoside I with enhanced flavor

Abstract

A beverage containing a sweetening amount of rebaudioside M or sucrose and a non-sweetening amount of symmenidine I is provided. The beverage has improved flavor characteristics, including a more rounded flavor. Methods for preparing the beverage and methods for improving the flavor characteristics of the beverage are also provided.

Description

[0001] Cross-references to related applications

[0002] This application claims priority to U.S. Provisional Patent Application No. 63 / 012,392, filed April 20, 2020, the contents of which are incorporated herein by reference. Invention Field

[0003] This invention generally relates to beverages comprising a sweetening amount of certain sweeteners (i.e., rebaudioside M or sucrose) and a non-sweetening amount of symbioside I, wherein symbioside I enhances the flavor characteristics of the beverage compared to a corresponding beverage not containing symbioside I. The invention also extends to methods for improving the flavor characteristics of beverages sweetened with rebaudioside M or sucrose by adding a non-sweetening amount of symbioside I. Background of the Invention

[0005] Naturally occurring sugars with calories, such as sucrose, fructose, and glucose, are used to give beverages, food, pharmaceuticals, and oral hygiene / cosmetic products a pleasant taste. In particular, sucrose imparts a flavor that consumers prefer. While sucrose offers superior sweetness, it is disadvantageously high in calories.

[0006] Consumers increasingly favor calorie-free or low-calorie sweeteners, which have been introduced to meet this demand. However, calorie-free and low-calorie sweeteners differ from naturally calorie sugars in ways that frustrate consumers. Based on taste, calorie-free or low-calorie sweeteners exhibit different timing characteristics, maximum response, flavor profiles, mouthfeel, and / or adaptation behavior compared to sugars. Specifically, calorie-free or low-calorie sweeteners exhibit delayed sweetness onset, persistent sweet aftertaste, bitterness, metallic taste, astringency, cooling taste, and / or a licorice-like flavor. Based on origin, many calorie-free or low-calorie sweeteners are synthetic chemicals. Consumers' desire for natural calorie-free or low-calorie sweeteners that taste like sucrose remains high.

[0007] Rebaudioside M (one of many diterpenoid glycosides found in the leaves of stevia varieties) has been identified as a desirable natural, calorie-free sweetener that can achieve high maximum sweetness (e.g., 10 Brix) in beverages. However, rebaudioside M still possesses undesirable flavor properties that make it difficult to distinguish rebaudioside M-sweetened beverages from those sweetened with sucrose. Therefore, alternative sweetener systems that provide the desired flavor characteristics remain in demand. Invention Overview

[0009] In a first aspect, the present invention relates to a beverage comprising (i) a sweetening amount of a sweetener selected from rebaudioside M and sucrose and (ii) a non-sweetening amount of symbioside I. The concentration of rebaudioside M may be from about 50 ppm to about 600 ppm, such as from about 250 ppm to about 500 ppm. When the sweetener is sucrose, the beverage may contain at least 8% sucrose by weight. The concentration of symbioside I in the beverage may be from about 1 ppm to about 24 ppm.

[0010] The beverage can be any carbonated or non-carbonated beverage. In a specific embodiment, the beverage is a carbonated soft drink. In another specific embodiment, the beverage base contains citric acid or phosphoric acid.

[0011] The beverage can be selected from zero-calorie, low-calorie, medium-calorie, or high-calorie beverages.

[0012] In some embodiments, the beverage of the present invention has improved flavor characteristics compared to the corresponding beverage without symmenidine I. For example, the beverage of the present invention has a more rounded flavor compared to the corresponding beverage without symmenidine I.

[0013] In a second aspect, the present invention provides a method for preparing a beverage, the method comprising mixing a beverage syrup with a diluted amount of water, wherein the beverage syrup comprises (i) a sweetening amount of a sweetener selected from rebaudioside M and sucrose and (ii) a non-sweetening amount of symmenidine I.

[0014] In a third aspect, the present invention provides a method for preparing a beverage, the method comprising dissolving (i) a sweetening amount of rebaudioside M or a sweetening amount of sucrose and (ii) a non-sweetening amount of symmenidine I in (iii) a beverage matrix.

[0015] In a fourth aspect, the present invention provides a method for improving the flavor characteristics of a beverage sweetened with rebaudioside M or sucrose by adding a non-sweetening amount of symbioside I to the beverage, wherein the addition of symbioside I improves one or more flavor properties of the beverage compared to a corresponding beverage without symbioside I, wherein the one or more flavor properties are selected from the group consisting of: bitterness, astringency, licorice flavor, sweetness retention, bitterness retention, bitter aftertaste, metallic aftertaste, and chemical aftertaste.

[0016] In a fifth aspect, the present invention provides a method for providing a more rounded flavor to a beverage sweetened with rebaudioside M or sucrose by adding a non-sweetening amount of symmenoside I to the beverage. Detailed Implementation

[0017] I. Definition

[0018] As used herein, the term "astringency" refers to a perceived tightness and dryness of the palate, known to gradually increase in intensity and become increasingly difficult to clear from the mouth with repeated exposure. Astringency is a dry sensation in the mouth, generally explained as a loss of lubrication due to protein deposits in the salivary film that coats and lubricates the oral cavity. Astringency is not confined to a specific area of ​​the mouth but is a diffuse surface phenomenon characterized by a loss of lubrication.

[0019] As used herein, the term “bitter” or “bitter taste” refers to the perception or taste obtained after testing a bittering agent. The following properties can produce bitterness: astringency, bitter-astringency, metallic taste, bitter-metallic taste, and off-flavors, aftertastes, and undesirable tastes, including but not limited to frozen and cardboard tastes and / or any combination of these tastes. It should be noted that in the art, the term “off-flavor” is often synonymous with “bitter taste.” The bitterness of a substance can be compared to the bitterness threshold 1 of quinine. (Guyton, Arthur C. (1991) Textbook of Medical Physiology. (8th ed.). Philadelphia: WBSaunders; McLaughlin S., Margolskee RF (1994). “The Sense of Taste”. American Scientist. 82(6):538-545). Bitterness can be tested using a group of subjects, or in vitro, for example, using taste receptor cell lines.

[0020] As used herein, the term "flavor enhancer" refers to a compound that actively influences the perception of non-sucrose sweeteners in a consumer product (e.g., a beverage) in a way that makes the beverage taste more like a sucrose-sweetened drink. For example, flavor enhancers can reduce or eliminate certain unpleasant taste characteristics of non-sucrose sweeteners, such as bitterness, sourness, astringency, saltiness, and metallic taste. In another instance, flavor enhancers improve the mouthfeel of a beverage. In yet another instance, flavor enhancers improve the roundness of a beverage.

[0021] As commonly used herein, the term "flavor character" refers to the intensity of various flavor / taste attributes of a beverage. Exemplary flavor / taste attributes are sweetness intensity, bitterness intensity, saltiness intensity, licorice intensity, refreshing intensity, and licorice intensity. Methods for determining the flavor character of a given sweetener or sweetened composition are known in the art.

[0022] As used herein, the term "licorice" refers to the sweet, semi-sweet, bitter, and / or aromatic flavor of a sweetener or sweetened composition.

[0023] As used herein, the term "mouthfeel" refers to the sensory and tactile characteristics of a consumer product as perceived when the composition comes into contact with the mouth and surfaces. Sensory and tactile characteristics include texture, thickness, consistency, and body.

[0024] As used herein, the term "roundness" or "rounded flavor" refers to a flavor profile that lacks a sharp, pungent, or unpleasant sensation. A beverage with a rounded flavor can also be described as "balanced."

[0025] As used in this article, the term "sour" or "sour taste" refers to the taste measured by acidity. It is caused by hydrogen atoms, or ions. The more atoms present in a food, the more sour it tastes. The sourness of a substance is rated relative to dilute hydrochloric acid, which has an acidity index of 1. In comparison, tartaric acid has an acidity index of 0.7, citric acid 0.46, and carbonic acid 0.06. A reduction in sourness can be expressed as a percentage of sourness suppression.

[0026] The term "sugar-like characteristics" refers to any characteristics similar to those of sucrose, and includes, but is not limited to, maximum response, flavor characteristics, taste characteristics, temporal characteristics, adaptation behavior, mouthfeel, concentration / response function, flavor enhancer / and flavor / sweetness interactions, spatial pattern selectivity, and temperature effects. These characteristics are dimensions in which the taste of sucrose differs from that of other compounds.

[0027] As used herein, the term "sweetening amount" refers to the amount of compound required to provide detectable sweetness when present in a beverage. A sweetener is present as a "sweetening amount" when its concentration exceeds its sweetness recognition threshold.

[0028] As used herein, the term "sweetness recognition threshold" is the lowest known concentration of a compound that can be perceived as sweet by human taste. Sweetness recognition threshold concentrations are specific to particular compounds and can vary based on temperature, matrix, composition, and / or flavor system.

[0029] II. Beverages

[0030] In one aspect, the present invention relates to a beverage comprising (i) a sweetening amount of a sweetener selected from rebaudioside M and sucrose and (ii) a non-sweetening amount of symmancoside I. It has been surprisingly found that the use of low levels of symmancoside I (i.e., non-sweetening symmancoside I) positively influences the flavor profile of beverages sweetened with rebaudioside M and sucrose, thereby improving the flavor profile and providing a more rounded or balanced flavor profile.

[0031] In some embodiments, the sweetener is rebaudioside M. The amount of rebaudioside M in the beverage can range from about 50 ppm to about 600 ppm, for example, from about 50 ppm to about 500 ppm, from about 50 ppm to about 400 ppm, from about 50 ppm to about 300 ppm, from about 50 ppm to about 200 ppm, from about 50 ppm to about 100 ppm, from about 100 ppm to about 600 ppm, from about 100 ppm to about 500 ppm, from about 100 ppm to about 400 ppm, from about 100 ppm to about 3 ... Variations from 0 ppm to about 200 ppm, from about 200 ppm to about 600 ppm, from about 200 ppm to about 500 ppm, from about 200 ppm to about 400 ppm, from about 200 ppm to about 300 ppm, from about 300 ppm to about 600 ppm, from about 300 ppm to about 500 ppm, from about 300 ppm to about 400 ppm, from about 400 ppm to about 600 ppm, from about 400 ppm to about 500 ppm, and from about 500 ppm to about 600 ppm.

[0032] In specific embodiments, the concentration of lebodiin M is from about 250 ppm to about 500 ppm, such as from about 250 ppm to about 300 ppm, from about 300 ppm to about 350 ppm, from about 350 ppm to about 400 ppm and from about 450 ppm to about 500 ppm.

[0033] The sweetness of the rebaudioside-sweetened beverage (without symmenidine I) can also be expressed by its sucrose equivalent (SE). The sucrose equivalent of the rebaudioside M-sweetened beverage of the present invention is at least 8% sucrose equivalent, such as at least 9%, at least 10%, at least 11%, at least 12%, or at least 13%.

[0034] In another embodiment, the sucrose equivalent of the beverage sweetened with rebaudioside M is from about 8% to about 14%, such as from about 8% to about 12% or from about 8% to about 10%.

[0035] Rebaudioside M can be provided as a purified compound (i.e., >99% by weight in the composition) or as part of a mixture. Exemplary mixtures include enhanced stevia extract and steviol glycoside mixtures. In exemplary embodiments, the steviol glycoside mixture contains at least about 50% by weight of rebaudioside M, such as from about 50% to about 90%, from about 50% to about 80%, from about 50% to about 70%, from about 50% to about 60%, from about 60% to about 90%, from about 60% to about 80%, from about 60% to about 70%, from about 70% to about 90%, from about 70% to about 80%, and from about 80% to about 90%. In another embodiment, the steviol glycoside mixture contains rebaudioside M in amounts greater than about 80%, greater than about 90%, or greater than about 95% on a dry basis by weight, for example, greater than about 91%, greater than about 92%, greater than about 93%, greater than about 94%, greater than about 95%, greater than about 96%, greater than about 97%, and greater than about 98%.

[0036] In other embodiments, the sweetener is sucrose. The beverage of the present invention contains at least 4% sucrose, at least 5% sucrose, at least 6% sucrose, at least 7% sucrose, at least 8% sucrose, at least 9% sucrose, at least 10% sucrose, at least 11% sucrose, at least 12% sucrose, at least 13% sucrose, or at least 14% sucrose by weight. In some embodiments, the beverage contains from about 8% to about 14% sucrose by weight, for example, from about 8% to about 12% or from about 8% to about 10%.

[0037] The sweetness of sucrose-sweetened beverages is described in Brix (i.e., °Bx or °Bx). The sucrose-sweetened beverages (including symmancoside I) of the present invention have a sugar content of at least 4°Bx, at least 5°Bx, at least 6°Bx, at least 7°Bx, at least 8°Bx, at least 9°Bx, at least 10°Bx, at least 11°Bx, at least 12°Bx, at least 13°Bx, or at least 14°Bx. In a specific embodiment, the sweetness of the sucrose-sweetened beverage is at least 8°Bx.

[0038] In another embodiment, the sweetness of the sucrose-sweetened beverage is from about 8°Bx to about 14°Bx, such as from about 8°Bx to about 12°Bx or from about 8°Bx to about 10°Bx.

[0039] In yet another embodiment, the sweetness of the sucrose-sweetened beverage is 4°Bx, 5°Bx, 6°Bx, 7°Bx, 8°Bx, 9°Bx, 10°Bx, 11°Bx, 12°Bx, 13°Bx, or 14°Bx.

[0040] Cimanoside I is a mogroside originally isolated from *Siraitia siamensis* (Kasai, R. et al., Agric. Biol. Chem. [Agricultural and Biochemical] 1989, 53, 3347-3349) and subsequently from *Siraitia agrosvenorii* (Matsumoto, K. et al., Chem. Pharm. Bull. [Bulletin of Chemistry and Pharmaceutical Sciences] 1990, 38, 2030-2032). Cimanoside I used in this invention can be prepared by any suitable means, including but not limited to synthesis, biosynthesis, or extraction.

[0041] Methods for synthesizing mogrosides (including symbioside) are known in the art. As an example, U.S. Patent Publication No. US 2014 / 0308698 (incorporated herein by reference) describes a method for the enzymatic synthesis of mogrosides (including symbioside I). In other embodiments, symbioside I is extracted from fruit.

[0042] Ciprofloxacin I can be provided in purified form (i.e., >99% by weight) or as a component of a mixture containing ciprofloxacin I and one or more other components (e.g., monk fruit). In some other embodiments, ciprofloxacin is derived from the enzymatic transformation of alternative starting materials, such as through fermentation using a bioreactor. In some other embodiments, ciprofloxacin is derived from the enzymatic or microbial transformation of monk fruit extract.

[0043] The mixture comprises sympathoside I in amounts ranging from about 50% to about 99%, from about 60% to about 99%, from about 70% to about 99%, from about 80% to about 99%, and from about 90% to about 99%. In other embodiments, the mixture contains sympathoside I in amounts greater than about 80%, greater than about 90%, or greater than about 95% on a dry basis by weight, for example, greater than about 91%, greater than about 92%, greater than about 93%, greater than about 94%, greater than about 95%, greater than about 96%, greater than about 97%, and greater than about 98%.

[0044] In one embodiment, symmenidine I is provided in the absence of other mogrosides (including but not limited to mogroside V).

[0045] In the beverages of this invention, symmenidine I is used at a non-sweetening level (i.e., a concentration at which no sweetness is detectable). It is accepted that approximately 1.5% sucrose equivalent is the lower limit of detectable sweetness for humans. It is also known that the sweetness recognition threshold concentration of a particular compound varies depending on the type of beverage and / or beverage matrix.

[0046] In some embodiments, symbioside I is present at concentrations ranging from about 1 ppm to about 24 ppm, such as from about 5 ppm to about 24 ppm, from about 10 ppm to about 24 ppm, from about 15 ppm to about 24 ppm, from about 20 ppm to about 24 ppm, from about 1 ppm to about 20 ppm, from about 5 ppm to about 20 ppm, from about 5 ppm to about 15 ppm, from about 5 ppm to about 10 ppm, from about 10 ppm to about 20 ppm, from about 10 ppm to about 15 ppm, or from about 15 ppm to about 20 ppm. In specific embodiments, the concentration of symbioside I is from 18 ppm to 24 ppm, from 19 ppm to 24 ppm, from 20 ppm to 24 ppm, from 21 ppm to 24 ppm, from 22 ppm to 24 ppm, or from 23 ppm to 24 ppm.

[0047] The beverages of this invention include carbonated beverages and non-carbonated beverages.

[0048] Carbonated beverages include, but are not limited to, frozen carbonated beverages, enhanced effervescent beverages, cola, fruit-flavored effervescent beverages (e.g., lemon-lime, orange, grape, strawberry, and pineapple), ginger ale, soft drinks, and sarsaparilla.

[0049] Non-carbonated beverages include, but are not limited to, fruit juices, fruit-flavored juices, fruit juice drinks, nectar, vegetable juices, vegetable-flavored juices, sports drinks, energy drinks, enhanced water drinks, vitamin-enriched enhanced water, near-water drinks (e.g., water with natural or synthetic flavorings), coconut juice, tea drinks (e.g., black tea, green tea, red tea, oolong tea), coffee, cocoa drinks, beverages containing dairy components (e.g., milk drinks, coffee containing dairy components, café au lait, milk tea, fruit milk drinks), beverages containing grain extracts, and smoothies.

[0050] In a specific embodiment, the beverage of the present invention is a carbonated soft drink. In a more specific embodiment, the beverage of the present invention is a fruit-flavored carbonated soft drink. In even more specific embodiments, the beverage of the present invention is a lemon-lime flavored carbonated soft drink.

[0051] The beverage comprises a matrix, i.e., a base component in which the beverage ingredients of the present invention are dissolved. In one embodiment, the beverage comprises beverage-quality water as a matrix, such as deionized water, distilled water, reverse osmosis water, carbon-treated water, purified water, demineralized water, and combinations thereof. Other suitable matrices include, but are not limited to, phosphoric acid, phosphate buffer, citric acid, citrate buffer, and carbon-treated water.

[0052] In one specific embodiment, the beverage of the present invention comprises a beverage base containing citric acid. In another specific embodiment, the beverage of the present invention comprises a beverage base containing phosphoric acid.

[0053] Considering that the pH of a beverage does not substantially or adversely affect the taste of the sweetener, a non-limiting example of a pH range for a beverage could be from about 1.8 to about 10. Another example includes a pH range from about 2 to about 5. In a specific embodiment, the pH of the beverage could be from about 2.5 to about 4.2. Those skilled in the art will understand that the pH of a beverage can vary depending on the type of beverage. For example, dairy beverages can have a pH greater than 4.2.

[0054] The titratable acidity of a beverage can range, for example, from about 0.01% to about 1.0% by weight of the beverage.

[0055] In one embodiment, the effervescent beverage product has an acidity of from about 0.01% to about 1.0% by weight of the beverage, such as from about 0.05% to about 0.25% by weight of the beverage.

[0056] The carbonation of the effervescent beverage product has a carbonation content of 0 to about 2% (w / w), for example, from about 0.1% to about 1.0% (w / w) of carbon dioxide or its equivalent.

[0057] The beverage may be caffeinated or decaffeinated.

[0058] The temperature of the beverage can be, for example, in the range from about 4°C to about 100°C, such as from about 4°C to about 25°C.

[0059] The beverage can be a high-calorie drink, with up to about 120 calories per 8-ounce serving.

[0060] The beverage can be a medium-calorie drink, with a maximum of about 60 calories per 8-ounce serving.

[0061] The beverage can be a low-calorie drink, with a maximum of about 40 calories per 8-ounce serving.

[0062] The beverage can be a zero-calorie drink, which has less than about 5 calories per 8-ounce serving.

[0063] In one specific embodiment, the beverage contains a sweetening amount of rebaudioside M and a non-sweetening amount of symmenoside I.

[0064] In a more specific embodiment, the beverage comprises rebaudioside M at a concentration of about 50 ppm to about 600 ppm and symbioside I at a concentration of about 1 ppm to about 24 ppm. In another specific embodiment, the beverage comprises rebaudioside M at a concentration of about 50 ppm to about 600 ppm and symbioside I at a concentration of about 15 ppm to about 24 ppm. In yet another specific embodiment, the beverage comprises rebaudioside M at a concentration of about 50 ppm to about 600 ppm and symbioside I at a concentration of about 20 ppm to about 24 ppm.

[0065] In another, more specific embodiment, the beverage comprises rebaudioside M at a concentration of about 250 ppm to about 500 ppm and symbioside I at a concentration of about 1 ppm to about 24 ppm. In yet another specific embodiment, the beverage comprises rebaudioside M at a concentration of about 250 ppm to about 500 ppm and symbioside I at a concentration of about 15 ppm to about 24 ppm. In yet another specific embodiment, the beverage comprises rebaudioside M at a concentration of about 250 ppm to about 600 ppm and symbioside I at a concentration of about 20 ppm to about 24 ppm.

[0066] In another embodiment, the beverage contains a sweetening amount of sucrose and a non-sweetening amount of symmenidine I.

[0067] In a more specific embodiment, the beverage comprises at least 8% sucrose by weight and symbioside I at a concentration from about 1 ppm to about 24 ppm. In another specific embodiment, the beverage comprises at least 8% sucrose by weight and symbioside I at a concentration from about 15 ppm to about 24 ppm. In yet another specific embodiment, the beverage comprises at least 8% sucrose by weight and symbioside I at a concentration from about 20 ppm to about 24 ppm.

[0068] In another, more specific embodiment, the beverage comprises sucrose from about 8% to about 10% by weight and symbioside I at a concentration from about 1 ppm to about 24 ppm. In another specific embodiment, the beverage comprises sucrose from about 8% to about 10% by weight and symbioside I at a concentration from about 15 ppm to about 24 ppm. In yet another specific embodiment, the beverage comprises sucrose from about 8% to about 10% by weight and symbioside I at a concentration from about 20 ppm to about 24 ppm.

[0069] Compared to corresponding beverages without symmonidine I, the beverages of the present invention have improved flavor characteristics. The flavor characteristics of a sweetener are quantitative features of the relative intensity of all the taste attributes it exhibits. Such features are typically plotted as histograms or radar charts.

[0070] Compared to corresponding beverages without symmonoside I, the beverages of the present invention have exhibited one or more improved (i.e., reduced) negative flavor or taste properties. For example, the beverages of the present invention have one or more of the following: reduced bitterness, reduced astringency, reduced licorice flavor, reduced sweetness retention, reduced bitterness retention, reduced bitter aftertaste, reduced metallic aftertaste, and reduced chemical aftertaste.

[0071] Compared to the corresponding beverage without symmenidine I, the beverage of the present invention has a more rounded flavor (balanced flavor).

[0072] In some embodiments, the sweetener specified in the beverage of the present invention (i.e., sucrose or rebaudioside M) is the only sweetener in the beverage, that is, the only sweetener present at a sweetening amount. In other embodiments, the beverage contains at least one additional sweetener, wherein the at least one additional sweetener is also present at a sweetening amount. The at least one additional sweetener can be any known sweetener, such as natural sweeteners (including natural high-efficiency sweeteners), synthetic sweeteners, or calorie sweeteners.

[0073] For example, the at least one additional sweetener may be a carbohydrate sweetener. Suitable carbohydrate sweeteners are selected from, but are not limited to, the group consisting of: sucrose, glyceraldehyde, dihydroxyacetone, erythrose, threose, erythulose, arabinose, lysolose, ribose, xylose, ribulose, xylulose, allose, azoose, galactose, glucose, gulose, idoleose, mannose, tarose, fructose, allulose, sorbose, tagatose, mannoheptulose, sedoheptulose, octanose, fucose, rhamnose, arabinose, mesobiose, sialic acid, and combinations thereof.

[0074] The at least one additional sweetener may also be selected from rare sugars, such as sorbitol, lysoose, ribulose, xylose, xylulose, D-allose, L-ribose, D-tagatose, L-glucose, L-fucose, L-arabinose, malnobiose, and combinations thereof.

[0075] The at least one additional sweetener may be other steviol glycosides or mogrosides, or a composition containing steviol glycosides or mogrosides.

[0076] Exemplary steviol glycoside sweeteners include, but are not limited to, rebaudioside M, rebaudioside D, rebaudioside A, rebaudioside N, rebaudioside O, rebaudioside E, steviol monosaccharide, steviol disaccharide, stevia glycoside, durqueside B, durqueside A, rebaudioside B, rebaudioside G, steviol glycoside, rebaudioside C, rebaudioside F, rebaudioside I, rebaudioside H, rebaudioside L, rebaudioside K, rebaudioside J, rebaudioside M2, rebaudioside D2, rebaudioside S, rebaudioside T, rebaudioside U, rebaudioside V, rebaudioside W, rebaudioside Z1, rebaudioside Z2, rebaudioside IX, enzymatically glycosylated steviol glycosides, stevia extract, and combinations thereof.

[0077] Exemplary mogroside sweeteners include, but are not limited to: mogroside I, mogroside IA, mogroside IE, 11-oxomogroside IA, mogroside II, mogroside II A, mogroside II B, mogroside II E, 7-oxomogroside II E, mogroside III, mogroside IIIe, 11-oxomogroside IIIE, 11-deoxymogroside III, mogroside IV, mogroside IVA, 11-oxomogroside IV, 11-oxomogroside IV A. Isomers of mogroside V, isomogroside V, 11-deoxymogroside V, 7-oxomogroside V, 11-oxomogroside V, isomogroside V, mogroside VI, mogroside alcohol, 11-oxomogroside alcohol, and symbioside I (e.g., those disclosed in 20170119032; the patent is incorporated herein by reference in its entirety), particularly the 1,6-α isomer of symbioside I, mogroside, mixtures of mogrosides, and combinations thereof.

[0078] Other sweeteners include monotamine and its salts (monatamine SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, hernandulcin, lecithin, phlorizin, phlorizin, trifolin, baiyunoside, osladin, polypodoside A, and pectin. Rocaryoside A, pectin B, mukurozioside, phlomisoside I, periandrin I, abrusoside A, stevioside and cyclocaryoside I, sugar alcohols such as erythritol, sucralose, acetylsupan potassium, acesulfame K and its salts, aspartame, alitane, saccharin and its salts, neohesperidin dihydrochalcone, cyclohexylsulfamic acid, cyclohexylsulfamic acid and its salts, neotame, saccharin, glycosylated steviol glycosides (GSG) and combinations thereof.

[0079] The beverages of this invention may contain additives, including but not limited to carbohydrates, polyols, amino acids and their corresponding salts, polyamino acids and their corresponding salts, sugar acids and their corresponding salts, nucleotides, organic acids, inorganic acids, organic salts (including organic acid salts and organic base salts), inorganic salts, bitter compounds, caffeine, flavoring agents and flavoring components, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, weighting agents, juices, dairy products, cereal and other plant extracts, flavonoids, alcohols, polymers, and combinations thereof. Any suitable additives described herein may be used.

[0080] In one embodiment, the beverage further comprises one or more polyols. As used herein, the term "polyol" refers to a molecule containing more than one hydroxyl group. Polyols can be diols, triols, or tetraols containing 2, 3, and 4 hydroxyl groups, respectively. Polyols can also contain more than 4 hydroxyl groups, such as pentaols, hexaols, heptaols, etc., containing 5, 6, or 7 hydroxyl groups, respectively. Additionally, polyols can also be sugar alcohols, polyhydroxy alcohols, or polyols as a reduced form of carbohydrate, wherein the carbonyl group (aldehyde or ketone, reducing sugar) has been reduced to a primary or secondary hydroxyl group.

[0081] In some embodiments, non-limiting examples of polyols include maltitol, mannitol, sorbitol, lactitol, xylitol, isomaltitol, propylene glycol, glycerol, threitol, galactitol, palaginose, reduced isomaltooligosaccharide, reduced xylooligosaccharide, reduced gentiooligosaccharide, reduced maltose syrup, reduced glucose syrup, and sugar alcohols or any other carbohydrate that can be reduced without adversely affecting the taste.

[0082] Suitable amino acid additives include, but are not limited to, aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, arabinose, trans-4-hydroxyproline, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, GABA (α-isomer, β-isomer, and / or δ-isomer), glutamine, hydroxyproline, taurine, valine, sarcosine, and their salts such as sodium or potassium salts or acid salts. Amino acid additives may also be in D- or L-configuration and in mono-, di-, or ternary forms of the same or different amino acids. Additionally, if appropriate, the amino acids may be α-, β-, γ-, and / or δ-isomers. In some embodiments, combinations of the above amino acids and their corresponding salts (e.g., their sodium, potassium, calcium, magnesium, or other alkali metal or alkaline earth metal salts, or acid salts) are also suitable. Amino acids may be natural or synthetic. Amino acids can also be modified. A modified amino acid is any amino acid in which at least one atom has been added, removed, substituted, or a combination thereof (e.g., N-alkyl amino acids, N-acyl amino acids, or N-methyl amino acids). Non-limiting examples of modified amino acids include amino acid derivatives such as trimethylglycine, N-methylglycine, and N-methylalanine. As used herein, modified amino acids encompass both modified and unmodified amino acids. As used herein, amino acids also encompass both peptides and polypeptides (e.g., dipeptides, tripeptides, tetrapeptides, and pentapeptides), such as glutathione and L-alanyl-L-glutamine. Suitable polyamino acid additives include poly-L-aspartic acid, poly-L-lysine (e.g., poly-L-α-lysine or poly-L-ε-lysine), poly-L-ornithine (e.g., poly-L-α-ornithine or poly-L-ε-ornithine), poly-L-arginine, other polymeric forms of amino acids, and their salt forms (e.g., calcium, potassium, sodium, or magnesium salts, such as monosodium glutamate). Polyamino acid additives may also be in D- or L-configuration. Additionally, if appropriate, polyamino acids may be α-isomers, β-isomers, γ-isomers, δ-isomers, and ε-isomers. In some embodiments, combinations of the above polyamino acids and their corresponding salts (e.g., their sodium, potassium, calcium, magnesium, or other alkali metal or alkaline earth metal salts or acid salts) are also suitable additives. The polyamino acids described herein may also include copolymers of different amino acids. Polyamino acids may be natural or synthetic. Polyamino acids can also be modified such that at least one atom is added, removed, substituted, or a combination thereof (e.g., N-alkyl polyamino acids or N-acyl polyamino acids). As used herein, polyamino acids encompass both modified and unmodified polyamino acids.For example, modified polyamino acids include, but are not limited to, polyamino acids with different molecular weights (MW), such as poly-L-α-lysine having MW of 1,500, 6,000, 25,200, 63,000, 83,000, or 300,000.

[0083] In a specific embodiment, the amino acid is present in the consumer product in an amount from about 10 ppm to about 50,000 ppm. In another embodiment, the amino acid is present in the consumer product in an amount from about 1,000 ppm to about 10,000 ppm, such as from about 2,500 ppm to about 5,000 ppm or from about 250 ppm to about 7,500 ppm.

[0084] Suitable sugar acid additives include, but are not limited to, aldonic acid, uronic acid, aldonic acid, alginic acid, gluconic acid, glucuronic acid, gluconic acid, galactonic acid, galacturonic acid, and their salts (e.g., sodium salts, potassium salts, calcium salts, magnesium salts or other physiologically acceptable salts), and combinations thereof.

[0085] Suitable nucleotide additives include, but are not limited to, inosine monophosphate (“IMP”), guanosine monophosphate (“GMP”), adenosine monophosphate (“AMP”), cytosine monophosphate (CMP), uracil monophosphate (UMP), inosine diphosphate, guanosine diphosphate, adenosine diphosphate, cytosine diphosphate, uracil diphosphate, inosine triphosphate, guanosine triphosphate, adenosine triphosphate, cytosine triphosphate, uracil triphosphate, their alkali metal salts or alkaline earth metal salts, and combinations thereof. The nucleotides described herein may also include nucleotide-related additives, such as nucleosides or nucleic acid bases (e.g., guanine, cytosine, adenine, thymine, uracil).

[0086] Suitable organic acid additives include any compound containing a -COOH moiety, such as C2-C30 carboxylic acids, substituted hydroxy C2-C30 carboxylic acids, butyric acid (ethyl ester), substituted butyric acid (ethyl ester), benzoic acid, substituted benzoic acid (e.g., 2,4-dihydroxybenzoic acid), substituted cinnamic acid, hydroxy acids, substituted hydroxybenzoic acid, anisic acid, substituted cyclohexyl carboxylic acids, tannic acid, aconitic acid, lactic acid, tartaric acid, citric acid, isocitric acid, gluconic acid, glucoheponic acid, adipic acid, hydroxycitric acid, malic acid, fruitaric acid (a blend of malic acid, fumaric acid, and tartaric acid), fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, creatine, caffeic acid, bile acids, acetic acid, ascorbic acid, alginic acid, isoascorbic acid, polyglutamic acid, gluconic acid δ-lactone, and their alkali metal salts or alkaline earth metal salt derivatives. In addition, organic acid additives can also be in D-configuration or L-configuration.

[0087] Suitable organic acid additive salts include, but are not limited to, sodium, calcium, potassium, and magnesium salts of all organic acids, such as citrate, malate, tartrate, fumarate, lactate (e.g., sodium lactate), alginate (e.g., sodium alginate), ascorbate (e.g., sodium ascorbate), benzoate (e.g., sodium benzoate or potassium benzoate), sorbate, and adipate. Examples of the organic acid additives may optionally be substituted with at least one group selected from the following: hydrogen, alkyl, alkenyl, alkynyl, halogen, haloalkyl, carboxyl, acyl, acyloxy, amino, amide, carboxyl derivative, alkylamino, dialkylamino, arylamino, alkoxy, aryloxy, nitro, cyano, sulfonyl, thiol, imine, sulfonyl, sulfenyl, sulfinyl, aminosulfonyl, carboxyalkoxy, formamide, phosphonyl, oxyphosphonyl, phosphoryl, phosphonyl, thioester, thioether, acid anhydride, oxime, hydrazine, carbamoyl, phosphorus, or phosphonate. In specific embodiments, when present in consumer products (e.g., beverages), the organic acid additive is present in the sweetener composition in an amount that effectively provides a concentration from about 10 ppm to about 5,000 ppm.

[0088] Suitable inorganic acid additives include, but are not limited to, phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, sodium dihydrogen phosphate, and their alkali metal salts or alkaline earth metal salts (e.g., inositol hexaphosphate Mg / Ca).

[0089] Inorganic acid additives are present in consumer products at concentrations ranging from about 25 ppm to about 25,000 ppm.

[0090] Suitable bitter compound additives include, but are not limited to, caffeine, quinine, urea, bitter orange oil, naringin, quassop, and their salts.

[0091] Bitter compounds are present in consumer products at concentrations ranging from about 25 ppm to about 25,000 ppm.

[0092] Suitable flavoring agents and flavoring ingredient additives include, but are not limited to, vanillin, vanilla extract, mango extract, cinnamon, citrus, coconut, ginger, viridiflorol, almond, menthol (including menthol without menthol), grape skin extract, and grape seed extract. "Flavoring agent" and "flavoring ingredient" are synonymous and may include natural or synthetic substances or combinations thereof. Flavoring agents also include any other substances that impart flavor and may include natural or non-natural (synthetic) substances that are safe for human or animal use within generally acceptable limits. Non-limiting examples of proprietary flavoring agents include... Natural flavoring sweetener K14323 ( Darmstadt, Germany; Symrise TMNatural sweetness masking agents 161453 and 164126 (Symrise) TM Holzminden, Germany; Natural Advantage TM Bitterness inhibitors 1, 2, 9 and 10 (Natural Advantage) TM Freehold, New Jersey, USA, and Sucramask TM (Creative Research Management, Stockton, California, USA)

[0093] Flavorings are present in consumer products at concentrations ranging from about 0.1 ppm to about 4,000 ppm.

[0094] Suitable polymer additives include, but are not limited to, chitosan, pectin, pectic acid, pectin ester acid, polyuronic acid, polygalacturonic acid, starch, food hydrolysates or their crude extracts (e.g., Senegalese gum arabic (Fibergum)). TM (e.g., seleno-arabinose, carrageenan), poly-L-lysine (e.g., poly-L-α-lysine or poly-L-ε-lysine), poly-L-ornithine (e.g., poly-L-α-ornithine or poly-L-ε-ornithine), polypropylene glycol, polyethylene glycol, poly(ethylene glycol methyl ether), polyarginine, polyaspartic acid, polyglutamic acid, polyethyleneimine, alginate, sodium alginate, propylene glycol alginate, and polyethylene glycol sodium alginate, sodium hexametaphosphate and its salts, as well as other cationic and anionic polymers.

[0095] The polymer is present in consumer products at concentrations ranging from about 30 ppm to about 2,000 ppm.

[0096] Suitable protein or protein hydrolysate additives include, but are not limited to, bovine serum albumin (BSA), whey protein (including its fractions or concentrates, such as 90% instant whey protein isolate, 34% whey protein, 50% hydrolyzed whey protein and 80% whey protein concentrate), soluble rice protein, soy protein, protein isolates, protein hydrolysates, reaction products of protein hydrolysates, glycoproteins and / or proteoglycans containing amino acids (e.g. glycine, alanine, serine, threonine, asparagine, glutamine, arginine, valine, isoleucine, leucine, n-valine, methionine, proline, tyrosine, hydroxyproline, etc.), collagen (e.g., gelatin), partially hydrolyzed collagen (e.g., hydrolyzed fish collagen), and collagen hydrolysates (e.g., porcine collagen hydrolysates).

[0097] Protein hydrolysates are present in consumer products at concentrations ranging from about 200 ppm to about 50,000 ppm.

[0098] Suitable surfactant additives include, but are not limited to, polysorbates (e.g., polyoxyethylene sorbitan monooleate (polysorbate 80), polysorbate 20, polysorbate 60), sodium dodecylbenzene sulfonate, dioctyl sulfosuccinate or sodium dioctyl sulfosuccinate, sodium dodecyl sulfate, cetylpyridinium chloride (hexadecylpyridinium chloride), hexadecyltrimethylammonium bromide, sodium cholate, carbamoyl, choline chloride, sodium glycocholate, sodium taurodeoxycholate, lauroyl arginine ester, sodium stearoyl lactylate, sodium taurocholate, lecithin, sucrose oleate, sucrose stearate, sucrose palmitate, sucrose laurate, and other emulsifiers.

[0099] Surfactant additives are present in consumer products at concentrations ranging from about 30 ppm to about 2,000 ppm.

[0100] Suitable flavonoid additives are classified as flavonols, flavones, flavanones, flavan-3-ols, isoflavones, or anthocyanins. Non-limiting examples of flavonoid additives include, but are not limited to, catechins (e.g., green tea extracts, such as Polyphenonium). TM 60. Polyphenon TM 30 and Polyphenon TM 25 (Mitsui Norin Co., Ltd., Japan), polyphenols, rutin (e.g., enzyme-modified rutin Sanmelin) TM AO (San-fi Gen FFI, Inc., Osaka, Japan), neohesperidin, naringin, neohesperidin dihydrochalcone, etc.

[0101] Flavonoid additives are present in consumer products at concentrations ranging from about 0.1 ppm to about 1,000 ppm.

[0102] Suitable alcohol additives include, but are not limited to, ethanol. In specific embodiments, the alcohol additive is present in the consumer product at a concentration from about 625 ppm to about 10,000 ppm.

[0103] Suitable astringent compound additives include, but are not limited to, tannic acid, europium chloride (EuCl3), gadolinium chloride (GdCl3), terbium chloride (TbCl3), alum, and polyphenols (e.g., tea polyphenols). Astringent additives are present in consumer products at concentrations ranging from about 10 ppm to about 5,000 ppm.

[0104] The beverage of the present invention may also contain one or more functional ingredients that provide actual or perceived health benefits to the composition. Functional ingredients include, but are not limited to: saponins, antioxidants, dietary fiber sources, fatty acids, vitamins, glucosamine, minerals, preservatives, hydrating agents, probiotics, prebiotics, weight management agents, osteoporosis management agents, phytoestrogens, long-chain primary aliphatic saturated alcohols, phytosterols, and combinations thereof.

[0105] Examples of suitable antioxidants used in embodiments of the present invention include, but are not limited to, vitamins, vitamin cofactors, minerals, hormones, carotenoids, carotenoid terpenes, non-carotenoid terpenes, flavonoids, flavonoid polyphenols (e.g., bioflavonoids), flavonols, flavones, phenols, polyphenols, phenolic esters, polyphenolic esters, non-flavonoid phenols, isothiocyanates, and combinations thereof. In some embodiments, the antioxidants are vitamin A, vitamin C, vitamin E, ubiquinone, minerals selenium and manganese, melatonin, α-carotene, β-carotene, lycopene, lutein, zeanthin, cryptoxanthin, resveratol, eugenol, quercetin, catechin, gossypol, hesperidin, curcumin, ferulic acid, thymol, hydroxytyrosol, turmeric, thyme, olive oil, alpha-lipoic acid, glutathione, glutamine, oxalic acid, tocopherol derivatives, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), ethylenediaminetetraacetic acid (EDTA), tert-butylhydroquinone, acetic acid, pectin, tocotrienols, tocopherol, coenzyme Q10, zeaxanthin, astaxanthin, and canthaxanthin. Saponins, limonene, kaempfedrol, myricetin, isorhamnetin, proanthocyanidins, quercetin, rutin, luteolin, apigenin, tangeritin, hesperidin, naringenin, erodictyol, flavan-3-ols (e.g., anthocyanins), gallocatechin, epicatechin and its gallate esters, epigallocatechin and its gallate esters (ECGC), theaflavins and their gallate esters, thearubigins, isoflavones, phytoestrogens, genistein, daidzein, stigmacanthosides, anythocyanins, cyaniding, delphinidin, malvatinin, stigmacanthosides, methyl anthocyanins, petunidin, ellagic acid, gallic acid, salicylic acid, rosmarinic acid, cinnamic acid and its derivatives (e.g., ferulic acid), chlorogenic acid, chicoric acid (acid), gallic tannins, ellagitannins, flavonoids, β-anthocyanins and other plant pigments, silymarin, citric acid, lignans, antinutrients, bilirubin, uric acid, R-α-lipoic acid, N-acetylcysteine, emblicanin, apple extract, apple peel extract (apple polyphenols), red rooibos extract, green rooibos extract.The following ingredients are listed: green, hawthorn fruit extract, raspberry extract, green coffee antioxidant (GCA), 20% wild cherries extract, grape seed extract (VinOseed), cocoa bean extract, hops extract, mangosteen fruit extract, mangosteen shell extract, cranberry extract, pomegranate extract, pomegranate peel extract, pomegranate seed extract, hawthorn berry extract, pomella pomegranate extract, cinnamon bark extract, grape skin extract, blueberry extract, pine bark extract, pycnogenol, elderberry extract, mulberry root extract, goji berry extract, blackberry extract, blueberry extract, blueberry leaf extract, raspberry extract, turmeric extract, citrus bioflavonoids, blackcurrant, ginger, acai berry powder, green coffee bean extract, green tea extract, and phytic acid, or combinations thereof. In alternative embodiments, the antioxidant is a synthetic antioxidant, such as butylated hydroxytoluene or butylated hydroxyanisole. Other sources of suitable antioxidants for use in embodiments of the present invention include, but are not limited to, fruits, vegetables, tea, cocoa beans, chocolate, spices, herbs, rice, organ meats from livestock, yeast, whole grains, or cereal grains.

[0106] Specific antioxidants belong to a class of phytonutrients called polyphenols (also known as "polyphenols"). These polyphenols are a group of chemical substances found in plants, characterized by the presence of more than one phenolic group per molecule. Suitable polyphenols used in embodiments of the present invention include catechins, proanthocyanidins, proanthocyanidins, anthocyanins, quercetin, rutin, resveratrol, isoflavones, curcumin, punicin, ellagitannins, hesperidin, naringin, citrus flavonoids, chlorogenic acid, other similar materials, and combinations thereof.

[0107] In specific embodiments, the antioxidant is a catechin, such as epigallocatechin gallate (EGCG). Suitable sources of catechins used in embodiments of the invention include, but are not limited to, green tea, white tea, black tea, oolong tea, chocolate, cocoa, red wine, grape seeds, red grape skins, purple grape skins, red grape juice, purple grape juice, berries, pycnogenol, and red apple skins.

[0108] In some embodiments, the antioxidant is selected from proanthocyanidins, proanthocyanidins, or combinations thereof. Suitable sources of proanthocyanidins and proanthocyanidins used in embodiments of the present invention include, but are not limited to, red grapes, purple grapes, cocoa, chocolate, grape seeds, red wine, cocoa beans, cranberries, apple peels, plums, blueberries, blackcurrants, chokeberries, green tea, sorghum, cinnamon, barley, red kidney beans, black and white bean beans, hops, almonds, hazelnuts, pecans, pistachios, pycnogenol, and amaranth.

[0109] In specific embodiments, the antioxidant is anthocyanin. Suitable sources of anthocyanins used in embodiments of the present invention include, but are not limited to, raspberries, blueberries, blueberries, cranberries, raspberries, cherries, pomegranates, strawberries, elderberries, rowan fruits, red grape skins, purple grape skins, grape seeds, red wine, blackcurrants, red currants, cocoa, plums, apple peels, peaches, red pears, red cabbage, red onions, red oranges, and blackberries.

[0110] In some embodiments, the antioxidant is selected from quercetin, rutin, or a combination thereof. Suitable sources of quercetin and rutin used in embodiments of the present invention include, but are not limited to, red apples, onions, kale, blueberries, bilberries, rowan fruit, cranberries, blackberries, blueberries, strawberries, raspberries, blackcurrants, green tea, black tea, plums, apricots, parsley, leeks, broccoli, red peppers, berry wines, and ginkgo.

[0111] In some embodiments, the antioxidant is resveratrol. Suitable sources of resveratrol used in embodiments of the present invention include, but are not limited to, red grapes, peanuts, cranberries, blueberries, blueberries, mulberries, Japanese Itadoritea, and red wine.

[0112] In a specific embodiment, the antioxidant is isoflavone. Suitable sources of isoflavones used in embodiments of the present invention include, but are not limited to, soybeans, soybean products, legumes, alfalfa sprouts, chickpeas, peanuts, and red clover.

[0113] In some embodiments, the antioxidant is curcumin. Suitable sources of curcumin used in embodiments of the invention include, but are not limited to, turmeric and mustard.

[0114] In specific embodiments, the antioxidant is selected from punicalin, ellagitannins, or combinations thereof. Suitable sources of punicalin and ellagitannins used in embodiments of the present invention include, but are not limited to, pomegranate, raspberry, strawberry, walnut, and aged red wine.

[0115] In some embodiments, the antioxidant is a citrus flavonoid, such as hesperidin or naringin. Suitable sources of citrus flavonoids such as hesperidin or naringin used in embodiments of the invention include, but are not limited to, oranges, grapefruits, and citrus juices.

[0116] In a specific embodiment, the antioxidant is chlorogenic acid. Suitable sources of chlorogenic acid used in embodiments of the present invention include, but are not limited to, raw coffee, yerba mate, red wine, grape seeds, red grape skins, purple grape skins, red grape juice, purple grape juice, apple juice, cranberries, pomegranates, blueberries, strawberries, sunflowers, echinacea, pycnogenol, and apple peels.

[0117] Suitable dietary fibers include, but are not limited to, non-starch polysaccharides, lignin, cellulose, methylcellulose, hemicellulose, beta-glucan, pectin, gums, mucilage, waxes, inulin, oligosaccharides, fructooligosaccharides, cyclodextrin, chitin, and combinations thereof.

[0118] Food sources of dietary fiber include, but are not limited to, grains, legumes, fruits, and vegetables. Grains that provide dietary fiber include, but are not limited to, oats, rye, barley, and wheat. Legumes that provide fiber include, but are not limited to, peas and beans such as soybeans. Fruits and vegetables that provide fiber include, but are not limited to, apples, oranges, pears, bananas, berries, tomatoes, green beans, broccoli, cauliflower, carrots, potatoes, and celery. Plant foods such as bran, nuts, and seeds (such as flaxseed) are also sources of dietary fiber. Plant parts that provide dietary fiber include, but are not limited to, stems, roots, leaves, seeds, pulp, and peel.

[0119] Fatty acids are any straight-chain monocarboxylic acids and include saturated fatty acids, unsaturated fatty acids, long-chain fatty acids, medium-chain fatty acids, short-chain fatty acids, fatty acid precursors (including ω-9 fatty acid precursors), and esterified fatty acids. As used herein, "long-chain polyunsaturated fatty acid" refers to any polyunsaturated carboxylic acid or organic acid having a long aliphatic tail. Suitable ω-3 fatty acids include, but are not limited to, linolenic acid, α-linolenic acid, eicosapentaenoic acid, docosahexaenoic acid, octadecanoic acid, eicosapentaenoic acid, and combinations thereof. Suitable ω-6 fatty acids include, but are not limited to, linoleic acid, gamma-linolenic acid, dihomo-gamma-linolenic acid, arachidonic acid, eicosadienoic acid, docosadienoic acid, adrenaline, docosapentaenoic acid, and combinations thereof. Suitable esterified fatty acids used in embodiments of the invention include, but are not limited to, monoacylglycerols containing ω-3 and / or ω-6 fatty acids, diacylglycerols containing ω-3 and / or ω-6 fatty acids, or triacylglycerols containing ω-3 and / or ω-6 fatty acids, and combinations thereof.

[0120] Suitable vitamins include vitamins A, D, E, K, B1, B2, B3, B5, B6, B7, B9, B12, and C. Various other compounds have been officially classified as vitamins. These compounds can be called pseudovitamins and include, but are not limited to, compounds such as ubiquinone (coenzyme Q10), pan-aminobenzoic acid, dimethylglycine, taestrile, amygdalin, flavonoids, p-aminobenzoic acid, adenine, adenosine, and S-methylmethionine. As used herein, the term vitamin includes pseudovitamins.

[0121] Minerals are selected from major minerals, trace minerals, or combinations thereof. Non-limiting examples of major minerals include calcium, chlorine, magnesium, phosphorus, potassium, sodium, and sulfur. Non-limiting examples of trace minerals include chromium, cobalt, copper, fluorine, iron, manganese, molybdenum, selenium, zinc, and iodine. Although iodine is generally classified as a trace mineral, it requires a larger quantity than other trace minerals and is often classified as a major mineral.

[0122] In other specific embodiments of the invention, the minerals are trace minerals considered essential for human nutrition, and non-limiting examples include bismuth, boron, lithium, nickel, rubidium, silicon, strontium, tellurium, tin, titanium, tungsten, and vanadium.

[0123] The preservative is selected from antimicrobial agents, antioxidants, antienzymes, or combinations thereof. Non-limiting examples of antimicrobial agents include sulfites, propionates, benzoates, sorbates, nitrates, nitrites, bacteriocins, salts, sugars, acetic acid, dimethyl dicarbonate (DMDC), ethanol, and ozone. Sulfites include, but are not limited to, sulfur dioxide, sodium bisulfite, and potassium bisulfite. Propionates include, but are not limited to, propionic acid, calcium propionate, and sodium propionate. Benzoates include, but are not limited to, sodium benzoate and benzoic acid. Sorbicates include, but are not limited to, potassium sorbate, sodium sorbate, calcium sorbate, and sorbic acid. Nitrates and nitrites include, but are not limited to, sodium nitrate and sodium nitrite. In yet another specific embodiment, the at least one preservative is a bacteriocin, such as nisin. In yet another specific embodiment, the preservative is ethanol. In yet another specific embodiment, the preservative is ozone. Anti-enzyme agents suitable for use as preservatives in specific embodiments of the present invention include ascorbic acid, citric acid, and metal chelating agents (such as ethylenediaminetetraacetic acid (EDTA)).

[0124] The hydration product may be an electrolyte, and non-limiting examples include sodium, potassium, calcium, magnesium, chloride, phosphate, bicarbonate, and combinations thereof. Suitable electrolytes for use in specific embodiments of the invention are also described in U.S. Patent No. 5,681,569, the disclosure of which is expressly incorporated herein by reference. Non-limiting examples of salts for use in specific embodiments include chlorides, carbonates, sulfates, acetates, bicarbonates, citrates, phosphates, hydrogen phosphates, tartrates, sorbates, citrates, benzoates, or combinations thereof. In specific embodiments of the invention, the hydration product is a carbohydrate that replenishes the energy stores burned by muscles. Suitable carbohydrates for use in specific embodiments of the invention are described in U.S. Patent Nos. 4,312,856, 4,853,237, 5,681,569, and 6,989,171, the disclosures of which are expressly incorporated herein by reference. Non-limiting examples of suitable carbohydrates include monosaccharides, disaccharides, oligosaccharides, complex polysaccharides, or combinations thereof. Non-limiting examples of suitable types of monosaccharides used in specific embodiments include triose, tetroose, pentose, hexose, heptose, octose, and nonose. Non-limiting examples of suitable monosaccharides of specific types include glyceraldehyde, dihydroxyacetone, erythrose, thoraxose, erythritolose, arabinose, lysose, ribose, xylose, ribulose, xylulose, allose, azoose, galactose, glucose, gulose, idulose, mannose, taloose, fructose, allulose, sorbitolose, tagatose, mannohepulose, sedoheltulose, octolose, and sialose. Non-limiting examples of suitable disaccharides include sucrose, lactose, and maltose. Non-limiting examples of suitable oligosaccharides include sucrose, maltotriose, and maltodextrin. In other specific embodiments, the carbohydrates are provided from corn syrup, beet sugar, cane sugar, juice, or tea. In another specific embodiment, hydration is provided by flavanols that offer cell rehydration. Non-limiting examples of suitable flavanols for use in specific embodiments of the invention include catechins, epicatechin, gallocatechin, epigallocatechin, epicatechin gallate, epigallocatechin 3-galate, theaflavins, theaflavins 3-galate, theaflavins 3'-galate, theaflavins 3,3'-galate, thearubigins, or combinations thereof. In a specific embodiment, the hydration product is a glycerol solution that enhances athletic endurance.

[0125] Probiotics include microorganisms that are beneficial to health when consumed in effective amounts. Probiotics can include, but are not limited to, bacteria, yeast, and fungi. Examples of probiotics include, but are not limited to, bacteria of the genus *Lactobacillus*, *Bifidobacteria*, *Streptococci*, or combinations thereof. In a specific embodiment of the invention, the at least one probiotic is selected from the genus *Lactobacillus*. *Lactobacillus* (i.e., bacteria of the genus *Lactobacillus*, hereinafter referred to as "L.") Non-limiting examples of lactobacilli species found in the human gastrointestinal tract include *Lactobacillus acidophilus*, *Lactobacillus casei*, *Lactobacillus fermentum*, *Lactobacillus saliva*, *Lactobacillus brevis*, *Lactobacillus leichmannii*, *Lactobacillus plantarum*, *Lactobacillus cellobiosus*, *Lactobacillus reuteri*, *Lactobacillus rhamnosus*, *Lactobacillus GG*, *Lactobacillus bulgaricus*, and *Lactobacillus thermophilus*. According to other specific embodiments of the invention, the probiotics are selected from the genus *Bifidobacterium*.Non-restricted species of Bifidobacteria found in the human gastrointestinal tract include *Bifidobacterium anguulatum*, *Bifidobacterium animalis*, *Bifidobacterium asteroides*, *Bifidobacterium bifidum*, *Bifidobacterium boum*, *Bifidobacterium breve*, *Bifidobacterium catenulatum*, *Bifidobacterium choerinum*, *Bifidobacterium coryneforme*, *Bifidobacterium cuniculi*, *Bifidobacterium dentium*, *Bifidobacterium gallicum*, *Bifidobacterium gallinarum*, and *Bifidobacterium chrysanthemum*. Bifidobacterium indicum, Bifidobacterium longum, Bifidobacterium magnum, Bifidobacterium merycicum, Bifidobacterium minimum, Bifidobacterium pseudodocatenulatum, Bifidobacterium pseudolongum, Bifidobacterium psychraerophilum, Bifidobacterium pullorum, Bifidobacterium ruminantium, Bifidobacterium saeculare, Bifidobacterium scratchovii, Bifidobacterium simiae, Bifidobacterium subtile, Bifidobacterium thermocidophilum, Bifidobacterium thermophilum, Bifidobacterium urinalis, and some other Bifidobacterium species. In other specific embodiments of the invention, the probiotics are selected from the genus Streptococcus. Streptococcus thermophilus is a Gram-positive facultative anaerobic bacterium. Other non-restrictive probiotic species of this bacterium include Streptococcus salivarus and Streptococcus cremoris.

[0126] Prebiotics are compositions that promote the growth of beneficial bacteria in the gut. Prebiotics include, but are not limited to, mucopolysaccharides, oligosaccharides, polysaccharides, amino acids, vitamins, nutrient precursors, proteins, and combinations thereof. According to specific embodiments of the invention, prebiotics are selected from dietary fiber, including, but not limited to, polysaccharides and oligosaccharides. Non-limiting examples of oligosaccharides classified as prebiotics according to specific embodiments of the invention include fructooligosaccharides, inulin, isomaltooligosaccharides, lactitol, lactulose oligosaccharides, lactulose, dextrin, soybean oligosaccharides, trans-galactosidase, and xylooligosaccharides. According to other specific embodiments of the invention, prebiotics are amino acids.

[0127] As used herein, “weight management agents” include appetite suppressants and / or thermic agents. As used herein, the phrases “appetite suppressant,” “appetite-satisfying composition,” “satisfying agent,” and “satisfying ingredient” are synonymous. The phrase “appetite suppressant” describes a macronutrient, herbal extract, exogenous hormone, appetite suppressant, anorexia nervosa, drug, or combination thereof that, when delivered in an effective amount, suppresses, inhibits, reduces, or otherwise diminishes a person’s appetite. The phrase “thermic agent” describes a macronutrient, herbal extract, exogenous hormone, appetite suppressant, anorexia nervosa, drug, or combination thereof that, when delivered in an effective amount, stimulates or otherwise enhances a person’s thermic action or metabolism.

[0128] Suitable weight management agents include macronutrients selected from groups consisting of proteins, carbohydrates, dietary fats, and combinations thereof. Carbohydrates generally include sugars, starches, cellulose, and gums that are converted into glucose by the body for energy. Non-limiting examples of carbohydrates include polydextrose; inulin; polyols derived from monosaccharides such as erythritol, mannitol, xylitol, and sorbitol; alcohols derived from disaccharides such as isomaltitol, lactitol, and maltitol; and hydrogenated starch hydrolysates. Carbohydrates are described in more detail below. Dietary fats are lipids consisting of combinations of saturated and unsaturated fatty acids. Polyunsaturated fatty acids have been shown to have a greater satiating effect than monounsaturated fatty acids. Therefore, dietary fats presented herein ideally include polyunsaturated fatty acids, non-limiting examples of which include triacylglycerols.

[0129] In a specific embodiment, the weight management agent is an herbal extract. Non-limiting examples of plants whose extracts have appetite-suppressing properties include plants from the genera *Hoodia*, *Trichocaulon*, *Caralluma*, *Stapelia*, *Orbea*, *Asalepias*, and *Camellia*. Other embodiments include extracts derived from *Gymnema Sylvestre*, *Kola Nut*, *Citrus Aurantium*, *Tea Paraguayana*, *Griffonia Simplicifolia*, *Guarana*, *Myrrh*, *guggul Lipid*, and blackcurrant seed oil. In a specific embodiment, the herbal extract is derived from plants of the genus *Hoodia*, including species such as *H. alstonii*, *H. curlorii*, *H. dregei*, *H. flava*, *H. gordonii*, *H. jutatae*, *H. mossamedensis*, *H. officinalis*, *H. parviflorai*, *H. pedicellata*, *H. pilifera*, *H. ruschii*, and *H. triebneri*. Plants of the genus *Hoodia* are succulent plants native to South Africa. In another specific embodiment, the herbal extract is derived from plants of the genus *C. indica*, which includes species such as *C. fimbriata*, *C. attenuate*, *C. tuberculata*, *C. edulis*, *C. adscendens*, *C. stalammifera*, *C. umbellate*, *C. penicillata*, *C. russeliana*, *C. retrospicens*, *C. Arabica*, and *C. lasiantha*. *C. indica* plants belong to the same subfamily as the *Pyrophyllus* genus, namely the Asclepiadaceae family.In another specific embodiment, the herbal extract is derived from plants of the genus *Arabidopsis*. *Arabidopsis* plants are succulent plants typically native to South Africa, similar to the genus *Pyridae*, and include species such as *T. piliferum* and *T. officinale*. In another specific embodiment, the herbal extract is derived from plants of the genera *Stapelia* or *Orbea*, whose species include *S. gigantean* and *O. variegate*, respectively. Both *Stapelia* and *Orbea* belong to the same subfamily as *Pyridae*, the family Asclepiadaceae. In another specific embodiment, the herbal extract is derived from a plant of the genus *Aleurone*. *Aleurone* plants also belong to the tribe Asclepiadaceae. Non-limiting examples of *Aleurone* plants include *A. incarnate*, *A. curassayica*, *A. syriaca*, and *A. tuberose*. Not wishing to be bound by any theory, it is assumed that these extracts contain steroidal compounds with appetite-suppressing effects, such as pregnane glycosides and pregnane aglycones. In specific embodiments, the weight management agent is an exogenous hormone with weight management effects. Non-limiting examples of such hormones include CCK, peptide YY, ghrelin, bufotenoids and gastrin-releasing peptide (GRP), enterostatin, apolipoprotein A-IV, GLP-1, amyloidin, somastatin, and leptin.

[0130] In some embodiments, the osteoporosis management agent is at least one calcium source, i.e., any compound containing calcium, including calcium salt complexes, dissolved substances, and other forms. Non-limiting examples of calcium sources include amino acid chelated calcium, calcium carbonate, calcium oxide, calcium hydroxide, calcium sulfate, calcium chloride, calcium phosphate, calcium hydrogen phosphate, calcium dihydrogen phosphate, calcium citrate, calcium malate, calcium citrate-malate, calcium gluconate, calcium tartrate, calcium lactate, their dissolved substances, and combinations thereof. According to a specific embodiment, the osteoporosis management agent is a magnesium source, i.e., any compound containing magnesium, including magnesium salt complexes, dissolved substances, and other forms. Non-limiting examples of magnesium sources include magnesium chloride, magnesium citrate, magnesium gluconate, magnesium gluconate, magnesium lactate, magnesium hydroxide, magnesium picolate, magnesium sulfate, their dissolved substances, and mixtures thereof. In another specific embodiment, the magnesium source includes amino acid chelated magnesium or creatine chelated magnesium. In other embodiments, the osteoporosis agent is selected from vitamin D, vitamin C, vitamin K, their precursors and / or beta-carotene, and combinations thereof. Various plants and plant extracts have also been identified as effective in the prevention and treatment of osteoporosis. Without wishing to be bound by any theory, it is believed that these plants and plant extracts stimulate osteoblasts and / or inhibit bone resorption, thereby promoting bone regeneration and strength. Non-limiting examples of suitable plants and plant extracts as osteoporosis management agents include species of the genera *Taraxacum* and *Amelanchier* as disclosed in U.S. Patent Publication No. 2005 / 0106215, and species of the genera *Lindera*, *Artemisia*, *Acorus*, *Carthamus*, *Carum*, *Cnidium*, *Curcuma*, *Cyperus*, and *Juniperus*. The genera include: us, Prunus, Iris, Cichorium, Dodonaea, Epimedium, Erigorum, Soya, Mentha, Ocimum, thymus, Tanacetum, Plantago, Spearmint, Bixa, Vitis, Rosemarinus, Rhus, and Anethum.

[0131] Examples of suitable phytoestrogens used in embodiments of the present invention include, but are not limited to, isoflavones, linalosides, lignans, resorcyclic acid lactone, coumarins, coumestrol, coumestrol, equadol, and combinations thereof. Isoflavones belong to the group of phytonutrients known as polyphenols. Generally, polyphenols (also called “polyphenols”) are a group of chemical substances found in plants, characterized by the presence of more than one phenolic group in each molecule. Suitable phytoestrogens isoflavones according to embodiments of the present invention include genistein, daidzein, genistein, chickpea glycoside A, gentiocarbazone, their respective naturally occurring glycosides and glycoside conjugates, maltocarbazone, open-ring isolar resinin, enteroester, enterodiol, plant tissue proteins, and combinations thereof.

[0132] Long-chain aliphatic saturated primary alcohols are a group of organic compounds. The term long-chain refers to the fact that these compounds contain at least eight carbon atoms. Non-limiting examples of specific long-chain aliphatic saturated primary alcohols used in specific embodiments of the invention include 8-carbon 1-octanol, 9-carbon 1-nonanol, 10-carbon 1-decanol, 12-carbon 1-dodecanol, 14-carbon 1-tetradecanol, 16-carbon 1-hexadecanol, 18-carbon 1-octadecanol, 20-carbon 1-eicosanool, 22-carbon 1-docodecanol, 24-carbon 1-tetracosanool, 26-carbon 1-hexadecanol, 27-carbon 1-heptadecanol, 28-carbon 1-octanosol, 29-carbon 1-nonadecanol, 30-carbon 1-triacontanol, 32-carbon 1-triadecanol, and 34-carbon 1-triadecanol. In a particularly desirable embodiment of the invention, the long-chain aliphatic saturated primary alcohol is prilool. Priligol is a term referring to a mixture of long-chain aliphatic saturated primary alcohols, mainly composed of: 28-carbon 1-octacosanol and 30-carbon 1-triacontanol, as well as other alcohols in lower concentrations such as 22-carbon 1-docosahexacosanol, 24-carbon 1-tetracosanol, 26-carbon 1-hexacosanol, 27-carbon 1-heptacosanol, 29-carbon 1-nonacosanol, 32-carbon 1-trimosahexacosanol, and 34-carbon 1-trimosahexacosanol.

[0133] At least 44 naturally occurring phytosterols have been discovered, and they are generally derived from plants such as corn, soybean, wheat, and tung oil; however, they can also be produced synthetically to form compositions identical to those naturally occurring ones or compositions having properties similar to those of naturally occurring phytosterols. According to specific embodiments of the invention, non-limiting examples of phytosterols well known to those skilled in the art include 4-demethylsterols (e.g., β-sitosterol, campesterol, stigmasterol, brassosterol, 22-dehydrobrassosterol, and Δ5-aprilsterol), 4-monomethylsterols, and 4,4-dimethylsterols (triterpenoids) (e.g., cycloartenol, 24-methylenecycloargentanol, and cyclobranol).

[0134] According to specific embodiments of the present invention, non-limiting examples of phytosterols include β-sitosterol, campesterol, cycloartenol, and saturated forms of other triterpenoid alcohols.

[0135] As used herein, phytosterols and phytosterols include a variety of isomers such as α and β isomers (e.g., α-sitosterol and β-sitosterol, which respectively comprise one of the most effective phytosterols and phytosterols for lowering serum cholesterol in mammals). The phytosterols and phytosterols of the present invention may also be in their ester forms. Non-limiting examples of suitable esters of phytosterols and phytosterols include sitosterol acetate, sitosterol oleate, stigmasterol oleate, and their corresponding phytosterol esters. The phytosterols and phytosterols of the present invention may also include their derivatives.

[0136] Typically, the amount of functional ingredient in a composition varies widely depending on the specific composition and the desired functional ingredient. Those skilled in the art will readily determine the appropriate amount of functional ingredient for each composition.

[0137] III. Methods

[0138] In one aspect, the present invention provides a method for preparing the beverage of the present invention.

[0139] In one embodiment, a method of preparing a beverage includes mixing a beverage syrup with an appropriate amount of diluent water. The beverage syrup contains all beverage ingredients except for the diluent water, such as rebaudioside M or sucrose, symmonoside I, and optionally other sweeteners, additives, or functional ingredients.

[0140] In a specific embodiment, the beverage is a carbonated soft drink. In such an embodiment, the diluent is carbonated water. Typically, the volume ratio of syrup to diluted carbonated water is between 1:3 and 1:8, for example, such as between 1:3 and 1:7, between 1:3 and 1:6, between 1:3 and 1:5, between 1:3 and 1:4, between 1:4 and 1:8, between 1:4 and 1:7, between 1:4 and 1:6, between 1:4 and 1:5, between 1:5 and 1:8, between 1:5 and 1:7, between 1:5 and 1:6, between 1:6 and 1:8, between 1:6 and 1:7, and between 1:7 and 1:8. In a specific embodiment, the volume ratio of syrup to water is approximately 1:5.5.

[0141] In another embodiment, the method of preparing the beverage includes dissolving one or more of the beverage ingredients described herein in a beverage matrix. The beverage ingredients of the present invention include rebaudioside M or a sucrose sweetener, symmonoside I, and optionally additional sweeteners, additives, or functional ingredients.

[0142] In a specific embodiment, the beverage base contains citric acid or phosphoric acid.

[0143] In another specific embodiment, the method of preparing the beverage includes dissolving (i) a sweetening amount of rebaudioside M or a sweetening amount of sucrose and (ii) a non-sweetening amount of symmenidine I in (iii) a beverage matrix. The method may further include adding / dissolving additional sweeteners, additives, and / or functional ingredients as described herein.

[0144] In another aspect, the present invention provides a method for improving the flavor characteristics of beverages.

[0145] In one embodiment, a method for improving the flavor characteristics of a beverage sweetened with rebaudioside M or sucrose includes adding a non-sweetening amount of symbioside I to the beverage. Improvement of flavor characteristics means, compared to an initial beverage (not containing symbioside I), an improvement (i.e., a reduction) of one or more negative flavor properties in the final beverage (containing symbioside I). For example, adding symbioside I provides one or more of the following: reduced bitterness, reduced astringency, reduced licorice flavor, reduced sweetness retention, reduced bitterness retention, reduced bitter aftertaste, reduced metallic aftertaste, or reduced chemical aftertaste.

[0146] In another embodiment, a method for providing a more rounded flavor to a beverage sweetened with rebaudioside M or sucrose includes adding a non-sweetening amount of symmenidine I to the beverage.

[0147] Example

[0148] Example 1: Simulated Beverage

[0149] Cimanoside I (purity ≥95%, lot number #951 / 18 / 01R, GlycoSyn), rebaudioside M (from Pure Circle, lot number #RMM0518002; total steviol glycoside content 95.02%, rebaudioside M 82.35%, and rebaudioside D 9.40%), and commercial cane sugar (pure cane sugar, Imperial Sugar) were used as sweeteners.

[0150] Table 1

[0151]

[0152] For each solution, the ingredients were added to carbon-filtered water and mixed until completely dissolved. A three-digit number was assigned to each solution (reference, test samples 1, 2, and 3), poured into a plastic cup, and provided to experienced panel members at room temperature.

[0153] Four experienced panelists blind-tasted the solutions at the workbench. Between samples, each panelist was given warm bottled water and unsalted biscuits to eat and rinse their taste buds. Each panelist was given three pairs of samples (a reference and one test sample) and asked to choose which was sweeter.

[0154] All panel members found that test samples 1 and 2 were not sweet compared to the 1.5% sucrose reference. The panel concluded that test sample 3 was as sweet as the 1.5% sucrose solution. Based on these findings, 23 ppm of symmonoside I was selected for further experiments with sucrose and rebaudioside M.

[0155] Simulated beverage

[0156] 1. Simulated Citric Acid Beverage

[0157] Prepare an acidified simulated beverage (100g) using the following ingredients (in grams):

[0158] Table 2

[0159]

[0160]

[0161] Dissolve all ingredients in carbon-filtered water, then pour the resulting beverage into 300ml glass bottles and refrigerate immediately (4°C). Taste the beverage on a work surface while it is still chilled.

[0162] 2. Phosphate-simulated beverages

[0163] Prepare an acidified simulated beverage (100g) using the following ingredients (in grams):

[0164] Table 3

[0165]

[0166] Dissolve all ingredients in carbon-filtered water, then pour the resulting beverage into 300ml glass bottles and refrigerate immediately (4°C). Taste the beverage on a work surface while it is still chilled.

[0167] Workbench Tasting and Results

[0168] Four experienced experts tasted the beverages blindfolded at the workbench. Between samples, each expert was given warm bottled water and unsalted biscuits to eat and rinse their taste buds. A maximum of three samples were tasted at each stage to avoid fatigue.

[0169] Citric acid simulated beverage

[0170] All panel members selected the beverage with 23 ppm symmenidine I as having the best taste, being more balanced and rounded, as shown in the panel members' comments below.

[0171] Table 4

[0172]

[0173] Phosphate-simulated beverages

[0174] Table 5

[0175]

[0176] in conclusion

[0177] Based on the above findings, low levels of symmenoside I improved the sweetness quality and flavor characteristics of analog beverages with sucrose or Reb M.

[0178] Example 2: Lemon-lime sweetened carbonated beverages

[0179] Make a 100g lemon-lime carbonated beverage sweetened with sucrose using the following ingredients (in grams):

[0180] Table 6

[0181]

[0182] The ingredients were dissolved in filtered water to form a syrup. The final beverage was then prepared by weighing the appropriate amount of syrup and adding carbonated water at a ratio of 1 part syrup to 5.5 parts carbonated water to achieve carbonation of 3.8 volumes of CO2. The final beverage was bottled in 300ml glass bottles and aged at ambient temperature for 3 days, after which it was cooled and served chilled (4°C). The titratable acidity of the beverage, calculated as citric acid, was 0.117% w / v.

[0183] Use the following ingredients (in grams) to make a lemon-lime carbonated beverage (100g) sweetened with Reb M (batch number #RMM0518002 from Chun Yuan Company; total steviol glycosides content 95.02%, rebaudioside M 82.35%, and rebaudioside D 9.40%):

[0184] Table 7

[0185]

[0186] The ingredients were dissolved in filtered water to form a syrup. The final beverage was then prepared by weighing the appropriate amount of syrup and adding carbonated water at a ratio of 1 part syrup to 5.5 parts carbonated water to achieve carbonation of 3.8 volumes of CO2. The final beverage was bottled in 300ml glass bottles and aged at ambient temperature for 3 days, after which it was cooled and served chilled (4°C). The titratable acidity of the beverage, calculated as citric acid, was 0.117% w / v.

[0187] Taste Review

[0188] Four experienced panelists blind-tasted the beverages at a workbench. Between samples, each panelist was given warm bottled water and unsalted biscuits to eat and rinse their taste buds. A maximum of three samples were tasted at each stage to avoid fatigue. In addition to specific flavor attributes, panelists were asked to assess the overall sweetness of the beverages.

[0189] All panel members agreed that the addition of 23 ppm symmonoside-I and 8% sucrose (beverage #3) helped improve the flavor by reducing the sourness observed in the reference 8% sucrose.

[0190] Table 8

[0191]

[0192] All panel members agreed that the beverages with 23 ppm or 15 ppm of symmonoside I (beverages #6 and #7) had improved flavor, becoming more balanced and rounded.

[0193] Table 9

[0194]

[0195] Example 3: Lemon Iced Tea

[0196] Make 100g of sucrose-sweetened lemon iced tea using the following ingredients (in grams):

[0197] Table 10

[0198]

[0199] Table 11

[0200]

Claims

1. A beverage comprising: (i) a sweetener selected from rebaudioside M and sucrose; (ii) 10 ppm to 24 ppm of symmonoside I; and (iii) a beverage base comprising citric acid or phosphoric acid; and The sweetener is rebaudioside M and the amount of rebaudioside M in the beverage is 200 ppm to 500 ppm; or The sweetener is sucrose and the beverage contains 8% to 14% sucrose by weight.

2. The beverage as claimed in claim 1, wherein, The rebaudioside M is provided as a mixture of steviol glycosides comprising at least 80% rebaudioside M by weight.

3. The beverage as claimed in claim 1, wherein, The beverage in question is a carbonated soft drink.

4. The beverage as claimed in claim 1, wherein, The beverage is a zero-calorie beverage with less than 5 calories per 8-ounce serving.

5. The beverage as claimed in claim 1, wherein, The beverage is a low-calorie drink with a maximum of 40 calories per 8-ounce serving.

6. The beverage as claimed in claim 1, wherein, The beverage in question is a carbonated beverage.

7. The beverage as claimed in claim 6, wherein, The carbonated beverage is selected from the group consisting of: frozen carbonated beverages, enhanced effervescent beverages, cola, fruit-flavored effervescent beverages, ginger ale, and sarsaparilla.

8. The beverage as claimed in claim 1, wherein, The beverage is non-carbonated.

9. The beverage as claimed in claim 8, wherein, The beverage is selected from the group consisting of: fruit juice, fruit-flavored fruit juice, fruit juice drinks, nectar, vegetable juice, vegetable-flavored juice, sports drinks, energy drinks, enhanced water drinks, near-water drinks, coconut water, tea-type drinks, coffee, cocoa drinks, beverages containing dairy components, beverages containing grain extracts, and smoothies.

10. The beverage as claimed in claim 8, wherein, The beverage is vitamin-enhanced water.

11. The beverage as claimed in any one of claims 1-10, wherein, Compared to the corresponding beverage without (ii), the beverage has one or more reduced negative flavor attributes; wherein the one or more reduced negative flavor attributes are selected from reduced bitterness, reduced astringency, reduced licorice flavor, reduced sweetness retention, reduced bitterness retention, reduced bitter aftertaste, reduced metallic aftertaste and reduced chemical aftertaste.

12. The beverage as claimed in any one of claims 1-10, wherein, Compared to the corresponding beverage without (ii), the beverage has a more rounded flavor.

13. The beverage of claim 1, wherein the beverage comprises rebaudioside M at a concentration of 250 ppm to 500 ppm and symmonoside I at a concentration of 15 ppm to 24 ppm.

14. The beverage of claim 1, wherein the beverage comprises 8% to 10% by weight of sucrose and symmonoside I at a concentration of 15 ppm to 24 ppm.

15. The beverage of claim 1, wherein the symbioside I is provided as a mixture comprising more than 95% symbioside I.

16. A method for preparing a beverage as described in any one of claims 1-15, the method comprising mixing a beverage syrup with a diluted amount of water, wherein the beverage syrup comprises (i) a sweetener selected from rebaudioside M and sucrose and (ii) symmonoside I.

17. A method for preparing a beverage as described in any one of claims 1-15, the method comprising dissolving (i) rebaudioside M or sucrose and (ii) symbioside I in (iii) a beverage matrix.

18. A method for reducing one or more negative flavor properties of a beverage sweetened with rebaudioside M or sucrose, the method comprising adding 10 ppm to 24 ppm of symmancoside I to the beverage, wherein the addition of symmancoside I improves one or more flavor properties of the beverage compared to a corresponding beverage without symmancoside I. One or more of the reduced negative flavor attributes are selected from reduced bitterness, reduced astringency, reduced licorice flavor, reduced sweetness retention, reduced bitterness retention, reduced bitter aftertaste, reduced metallic aftertaste, and reduced chemical aftertaste; and The amount of lebodiin M in the beverage is 200 ppm to 500 ppm; or The beverage contains 8% to 14% sucrose by weight.

19. The method of claim 18, wherein the method provides a more rounded flavor to beverages sweetened with rebaudioside M or sucrose.

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