Taste modulation in sugar-reduced and sugar-free beverages using pectin and xanthan gum blends

Abstract

The present disclosure provides novel compositions comprising pectin, a first xanthan gum, and optionally a second xanthan gum. These compositions can be used to improve the mouthfeel properties of non-nutritive sweeteners, such as steviol glycosides and blends thereof, in food and beverages containing the same.

Description

[0001] This application is a divisional application of Chinese Patent Application No. 201880072257.4 (PCT / US2018 / 059682), filed on November 7, 2018, entitled “Taste Modulation in Sugar Reduction and Sugar Free Beverages Using Pectin and Xanthan Gum Blends”. TECHNICAL FIELD

[0002] The present disclosure relates to compositions having improved mouthfeel and methods of improving mouthfeel in beverages, and foods and beverages comprising the same. BACKGROUND

[0003] Nutritive sweeteners, such as sucrose or high fructose corn syrup (HFCS), impart a sweet taste and a rich mouthfeel to beverages. However, when sugar is replaced, in whole or in part, by one or more high intensity non-nutritive sweeteners, the mouthfeel can exhibit undesirable changes.

[0004] Food and beverage manufacturers have attempted to improve the mouthfeel and flavor profile of non-nutritive sweeteners using taste-masking or flavoring agents. For example, WO 01 / 11988 discloses a method of altering or improving the organoleptic qualities, including mouthfeel, of artificial or high intensity sweetener compositions by adding an effective amount of a polymeric polyphenolic material of vegetable origin.

[0005] Despite the disclosure of WO 01 / 11988, there remains a need for compositions and methods suitable for improving the mouthfeel of beverages and foods containing non-nutritive sweeteners. SUMMARY

[0006] The present disclosure relates to compositions having improved mouthfeel comprising a pectin and xanthan gum blend, and methods of improving mouthfeel in beverages. The compositions can be used in a variety of products, including beverages, beverage concentrates, and food products. In certain embodiments, the compositions can be added to a beverage or food product.

[0007] In some embodiments, the present disclosure relates to a composition comprising a pectin having an average molecular weight ranging from about 50,000 Daltons (Da) to about 400,000 Da; and a first xanthan gum having an average molecular weight ranging from about 3,000,000 Da to about 35,000,000 Da. In some embodiments, the pectin is selected from the group consisting of apple pectin, citrus pectin, grape pectin, and carrot pectin. In particular embodiments, the pectin is apple pectin.

[0008] In some embodiments, the first xanthan gum is selected from the group consisting of xanthan gum XLM, xanthan gum XMM, xanthan gum XHM, xanthan gum XDI, and xanthan gum XMAS. In particular embodiments, the first xanthan gum is selected from the group consisting of xanthan gum XMM and xanthan gum XMAS.

[0009] In some embodiments, the degree of esterification of the pectin is in the range of about 50% to about 99%. In other embodiments, the degree of esterification of the pectin is in the range of about 80% to about 99%.

[0010] In some embodiments, the pectin can be present in the composition at a concentration in the range of about 50 ppm to about 4000 ppm. In other embodiments, the pectin can be present in the composition at a concentration in the range of about 50 ppm to about 1000 ppm.

[0011] In some embodiments, the first xanthan gum is present in the composition at a concentration in the range of about 0.01 ppm to about 3000 ppm. In other embodiments, the first xanthan gum is present in the composition at a concentration in the range of about 0.01 ppm to about 1000 ppm.

[0012] In some embodiments, the first xanthan gum has an average molecular weight in the range of about 6,000,000 Da to about 10,000,000 Da. In other embodiments, the first xanthan gum has an average molecular weight in the range of about 25,000,000 Da to about 40,000,000 Da.

[0013] In certain embodiments, the composition of the present disclosure further comprises a second xanthan gum, wherein the second xanthan gum has an average molecular weight in the range of about 25,000,000 Da to about 40,000,000 Da.

[0014] In some embodiments, the pectin has an average molecular weight in the range of about 50,000 Da to about 300,000 Da. In other embodiments, the pectin has an average molecular weight in the range of about 100,000 Da to about 200,000 Da.

[0015] In some embodiments, the composition comprises about 100 ppm to about 300 ppm of the pectin; and about 0.01 ppm to about 100 ppm of the first xanthan gum. In other embodiments, the composition comprises about 100 ppm to about 300 ppm of the pectin; about 0.01 ppm to about 100 ppm of the first xanthan gum; and about 0.01 ppm to about 100 ppm of the second xanthan gum.

[0016] In some embodiments, the composition has a viscosity in the range of about 1.0 to about 1.5. In some embodiments, the composition has a coefficient of friction in the range of about 0.9 to about 1.4.

[0017] In some embodiments, the composition comprises a second pectin having an average molecular weight in the range of about 50,000 Da to about 400,000 Da.

[0018] In some embodiments, the composition is a beverage. In some embodiments, the beverage comprises a non-nutritive sweetener. In certain embodiments, the non-nutritive sweetener is selected from the group consisting of a steviol glycoside, a luo han guo sweetener, a rebaudioside, a siamenoside, a monatin, a curculin, a glycyrrhizic acid, a neohesperidin, a dihydrochalcone, a glycyrrhizin, a polystachoside, a phlorizin, a trilobatin, a sweet tea lactone, a brazzein, a hernandulin, a osladin, a phylloducin A, a phlomisoside A and B, a mukurozi I, a monardine, a mukhadilactone I and II, a pseudoeritreenoid I, a periandrin I, a carajurin, and a cyclocarioside I, a mogroside IV, a mogroside V, or combinations thereof.

[0019] In some embodiments, the non-nutritive sweetener is a steviol glycoside. In particular embodiments, the steviol glycoside is selected from the group consisting of stevioside, 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 P, rebaudioside Q, steviolbioside, dulcoside A, and combinations thereof.

[0020] In some embodiments, the beverage is a carbonated beverage, a non-carbonated beverage, a fountain beverage, a frozen beverage, a frozen carbonated beverage, a fruit juice, a fruit juice-flavored beverage, a fruit-flavored beverage, a cola beverage, a sports beverage, an energy beverage, a fortified / enhanced water beverage, a flavored water, a soy beverage, a vegetable beverage, a cereal-based beverage, a malt beverage, a fermented beverage, a yogurt beverage, a kefir, a coffee beverage, a tea beverage, a dairy beverage, a smoothie beverage, a caffeinated energy beverage, or an alcoholic beverage.

[0021] In some embodiments, the present disclosure relates to a method for improving the mouthfeel of a beverage, the method comprising adding to the beverage a pectin having an average molecular weight in the range of about 50,000 Da to about 400,000 Da; and a first xanthan gum having an average molecular weight in the range of about 3,000,000 Da to about 35,000,000 Da. BRIEF DESCRIPTION OF DRAWINGS

[0022] The foregoing summary, as well as the following detailed description of the application, will be better understood when read in conjunction with the appended drawings. For the purpose of illustrating the application, there is shown in the drawings a specific embodiment. It should be understood, however, that the present compounds, formulations, compositions, and methods described herein are not limited to the precise embodiments shown in the drawings.

[0023] Figure 1 A general structure of the pectins disclosed herein is depicted.

[0024] Figure 2 A general structure of xanthan gum is depicted.

[0025] Figure 3 A graph showing the viscosity of a low sugar cola base sample and various pectins and xanthan gums is depicted.

[0026] Figure 4 A graph showing the coefficient of friction of a low sugar cola base sample and various pectins and xanthan gums is depicted.

[0027] Figure 5 is a table showing the coefficient of friction and viscosity of aqueous samples containing different concentrations of pectin and xanthan gum.

[0028] Figure 6 is a PCA plot showing the frictional and viscous properties of aqueous samples containing various pectins and xanthan gums.

[0029] Figure 7 Viscosity of aqueous samples containing various pectins and xanthan gums is depicted.

[0030] Figure 8 Coefficient of friction of aqueous samples containing various pectins and xanthan gums is depicted.

[0031] Figure 9 is a PCA plot showing the frictional and viscous properties of aqueous samples containing combinations of pectin and xanthan gum.

[0032] Figure 10 Viscosity of aqueous samples of pectin alone, xanthan gum alone, and combinations thereof is depicted.

[0033] Figure 11 Coefficient of friction of aqueous samples of pectin alone, xanthan gum alone, and combinations thereof is depicted.

[0034] Figure 12 A graph showing the change in viscosity and coefficient of friction of apple pectin at different concentrations is depicted.

[0035] Figure 13 A graph showing the change in viscosity and coefficient of friction of citrus pectin PEC90 at different concentrations is depicted.

[0036] Figure 14 A graph showing the change in viscosity and coefficient of friction of xanthan gum XMAS at different concentrations is depicted.

[0037] Figure 15 A graph showing the change in viscosity and coefficient of friction of xanthan gum XMM at different concentrations is depicted.

[0038] Figure 16A graph generated from computer modeling depicting predicted changes in viscosity and friction coefficient for blends containing different concentrations of apple pectin (APec), citrus pectin (PEC90), xanthan gum XMAS, and xanthan gum XMM.

[0039] Figure 17 A graph generated from computer modeling depicting predicted changes in viscosity and friction coefficient for blends containing different concentrations of apple pectin (APec), citrus pectin (PEC90), xanthan gum XMAS, and xanthan gum XMM.

[0040] Figure 18 A graph generated from computer modeling depicting predicted changes in viscosity and friction coefficient for blends containing different concentrations of apple pectin (APec), citrus pectin (PEC90), xanthan gum XMAS, and xanthan gum XMM.

[0041] Figure 19 A graph generated from computer modeling depicting predicted changes in viscosity and friction coefficient for blends containing different concentrations of apple pectin (APec), citrus pectin (PEC90), xanthan gum XMAS, and xanthan gum XMM.

[0042] Figure 20 A graph showing results of tribological experiments using blends containing apple pectin (APec), citrus pectin (PEC90), xanthan gum XMAS, and xanthan gum XMM. DETAILED DESCRIPTION

[0043] Intense non-nutritive sweeteners, including steviol glycosides, often have undesirable mouthfeel properties. It has now been unexpectedly discovered that these undesirable mouthfeel properties, including but not limited to a washed out, watery, and low flavor perception, can be improved by a composition comprising a pectin having an average molecular weight in the range of about 50,000 Daltons (Da) to about 400,000 Da, and a first xanthan gum and optionally a second xanthan gum, each of which has an average molecular weight in the range of about 3,000,000 Da to about 35,000,000 Da.

[0044] Definitions

[0045] Various embodiments of the compositions and methods disclosed herein are possible and will be apparent to those of ordinary skill in the art in light of this disclosure. In this disclosure, references to “some embodiments,” “certain embodiments,” “specific embodiments,” and the like are meant to be non-limiting examples of embodiments described herein.

[0046] 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, "a compound" means one compound or more than one compound.

[0047] The term "about" is used throughout this disclosure and the appended claims to mean approximately in order to account for ordinary inaccuracies and variations in measurement, testing, and the like. As used herein, the term "about" can mean ±10% of the specified value. By way of example only, a composition including "about 30 ppm" of a compound can include from 27 ppm of the compound up to and including 33 ppm of the compound.

[0048] The terms "treated water," "purified water," "deionized water," "distilled water," and "r-o water" are understood to be approximately synonymous, and each refer to water that has had substantially all mineral content removed, typically containing no more than about 500 ppm total dissolved solids, such as 250 ppm total dissolved solids. Methods of producing treated water are known to those of ordinary skill in the art and include methods of deionization, distillation, filtration, and reverse osmosis ("r-o"), such as disclosed in U.S. Patent No. 7,052,725.

[0049] As used herein, "taste" refers to the combination of sweet perception, time effect of sweet perception (onset and duration), off-tastes (such as bitter and metallic), residual perception (aftertaste), and tactile perception (such as thickness and body).

[0050] As used herein, "mouthfeel" refers to the physical sensations in the mouth produced by a food or beverage, including but not limited to richness, thickness, viscosity, wetness, smoothness, and coating.

[0051] The term "nutritive sweetener" refers to a sweetener that provides a significant caloric content, such as more than about 5 calories per 8-ounce serving of a beverage, at typical usage levels.

[0052] As used herein, the term "non-nutritive sweetener" refers to all sweeteners other than nutritive sweeteners.

[0053] The term "concentrate" is used throughout this specification and refers to a composition suitable for use in a beverage or food product.

[0054] The term "pectin" refers to a polysaccharide found in fruits and vegetables and having galacturonic acid fragments with rhamnose side chains. Exemplary pectins include, but are not limited to, apple pectin, citrus pectin, grape pectin, carrot pectin, and combinations thereof.

[0055] The phrase "degree of esterification" (DE) refers to the amount or percentage of esterified galacturonic acid units within a pectin structure. The galacturonide can be, for example, a methyl ester, an ethyl ester, a propyl ester, and the like. In typical embodiments, the galacturonide is a methyl ester.

[0056] The phrase "xanthan gum" refers to a polysaccharide having a beta-(1,4) linked glucan backbone with side chains comprising glucuronic acid between two mannose groups. The general structure of xanthan gum as disclosed herein is shown in Figure 2

[0057] The phrase "apple pectin" refers to pectin obtained from apples.

[0058] The term "citrus pectin DE 60%" (PEC 60) refers to pectin obtained from citrus sources. The pectin typically has a degree of esterification in the range of about 55% to about 70%.

[0059] The term "citrus pectin DE 90%" (PEC 90) refers to pectin obtained from citrus sources. These pectins typically have a degree of esterification greater than about 85%.

[0060] Compositions

[0061] In certain embodiments, the present disclosure provides a composition comprising pectin and a first xanthan gum. In certain embodiments, the composition can further comprise a second xanthan gum. In some embodiments, the composition comprising pectin and a first xanthan gum and / or the composition comprising pectin, a first xanthan gum, and a second xanthan gum can further comprise water.

[0062] ​In some embodiments, the average molecular weight of the pectin in the composition can range from about 10,000 Da to about 1,000,000 Da. In other embodiments, the average molecular weight of the pectin can range from about 20,000 Da to about 800,000 Da, from about 30,000 Da to about 600,000 Da, from about 40,000 Da to about 500,000 Da, from about 50,000 Da to about 400,000 Da, from about 50,000 Da to about 300,000 Da, from about 60,000 Da to about 280,000 Da, from about 70,000 Da to about 260,000 Da, from about 80,000 Da to about 240,000 Da, from about 90,000 Da to about 220,000 Da, from about 100,000 Da to about 200,000 Da, from about 110,000 Da to about 190,000 Da, from about 120,000 Da to about 180,000 Da, from about 130,000 Da to about 170,000 Da, or from about 140,000 Da to about 160,000 Da. In particular embodiments, the average molecular weight of the pectin is about 100,000 Da, about 110,000 Da, about 120,000 Da, about 130,000 Da, about 140,000 Da, about 150,000 Da, about 160,000 Da, about 170,000 Da, about 180,000 Da, about 190,000 Da, or about 200,000 Da.

[0063] In some embodiments, pectin can be present in the composition in an amount ranging from about 1 ppm to about 10,000 ppm. In other embodiments, pectin can be present in an amount ranging from about 10 ppm to about 9000 ppm, about 20 ppm to about 8000 ppm, about 30 ppm to about 7000 ppm, about 40 ppm to about 6000 ppm, about 50 ppm to about 5000 ppm, about 50 ppm to about 4000 ppm, about 50 ppm to about 3000 ppm, about 50 ppm to about 2000 ppm, about 50 ppm to about 1000 ppm, about 60 ppm to about 900 ppm, about 70 ppm to about 800 ppm, about 80 ppm to about 700 ppm, about 90 ppm to about 600 ppm, about 100 ppm to about 500 ppm, about 100 ppm to about 400 ppm, or about 100 ppm to about 300 ppm. In particular embodiments, pectin can be present in an amount of about 50 ppm, about 60 ppm, about 70 ppm, about 80 ppm, about 90 ppm, about 100 ppm, about 110 ppm, about 120 ppm, about 130 ppm, about 140 ppm, about 150 ppm, about 160 ppm, about 170 ppm, about 180 ppm, about 190 ppm, about 200 ppm, about 210 ppm, about 220 ppm, about 230 ppm, about 240 ppm, about 250 ppm, about 260 ppm, about 270 ppm, about 280 ppm, about 290 ppm, about 300 ppm, about 310 ppm, about 320 ppm, about 330 ppm, about 340 ppm, about 350 ppm, about 400 ppm, about 450 ppm, about 500 ppm, about 600 ppm, about 700 ppm, about 800 ppm, about 900 ppm, about 1000 ppm, about 1100 ppm, about 1200 ppm, about 1300 ppm, about 1400 ppm, about 1500 ppm, about 1600 ppm, about 1700 ppm, or about 1800 ppm.

[0064] In some embodiments, the pectin can have a degree of esterification in the range of about 40% to about 100%. In other embodiments, the pectin can have a degree of esterification in the range of about 45% to about 99%, about 50% to about 99%, about 55% to about 99%, about 60% to about 99%, about 65% to about 99%, about 70% to about 99%, about 75% to about 99%, about 80% to about 99%, or about 85% to about 99%. In particular embodiments, the pectin can have a degree of esterification of about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, about 85%, about 90%, about 95%, about 99%, or about 100%. In other embodiments, the pectin can have a degree of esterification of at least about 40%, at least about 45%, at least about 50%, at least about 55%, at least about 60%, at least about 65%, at least about 70%, at least about 75%, at least about 80%, at least about 85%, at least about 90%, at least about 95%, or at least about 99%.

[0065] Examples of pectin suitable for use in the composition can be selected from pectin of any known source, including but not limited to apple pectin, citrus pectin, grape pectin, carrot pectin, and combinations thereof.

[0066] In some embodiments, the pectin can be apple pectin and can have a degree of esterification of about 50% to about 60%, and in particular embodiments about 55% or about 55.4%. In other embodiments, the pectin can be citrus pectin and can have a degree of esterification of about 50% to about 60%, and in particular embodiments about 58% or about 58.4%. In further embodiments, the pectin can be citrus pectin and can have a degree of esterification of about 90%.

[0067] Exemplary commercially available pectins include, but are not limited to, apple pectin (SIGMA-ALDRICH, product number 93854), citrus peel pectin (SIGMA-ALDRICH, product number P9135), citrus pectin with a degree of esterification of 60% (SIGMA-ALDRICH, product number P9436), and citrus pectin with a degree of esterification of 90% (SIGMA-ALDRICH, product number P9561). Additional properties of these commercially available pectins, including average molecular weight and structural configuration, are listed in Table 1 below. The molecular weights listed in Table 1 were determined according to the procedure described in Example 1.

[0068] Table 1

[0069]

[0070] The abbreviation "DE" in Table 1 represents the degree of esterification of the listed pectins. The degree of esterification can be determined by any method known in the art, including but not limited to infrared (IR) spectroscopy. For example, the degree of esterification can be determined by using the method disclosed in Voragen, A. G. J. et al., Determination of the degree of methylation and acetylation of pectins by h.p.l.c., Food Hydrocolloids, 1(1), 65-70 (1986).

[0071] The first xanthan gum and optional second xanthan gum in the composition can each have an average molecular weight in the range of about 1,000,000 Da to about 50,000,000 Da. In other embodiments, the first and optional second xanthan gum can each have an average molecular weight in the range of about 2,000,000 Da to about 45,000,000 Da, about 3,000,000 Da to about 40,000,000 Da, or about 3,000,000 Da to about 35,000,000 Da.

[0072] In some embodiments, the first and optional second xanthan gum in the composition can each have an average molecular weight in the range of about 1,000,000 Da to about 20,000,000 Da. In other embodiments, the first and optional second xanthan gum can each have an average molecular weight in the range of about 2,000,000 Da to about 18,000,000 Da, about 3,000,000 Da to about 16,000,000 Da, about 4,000,000 Da to about 14,000,000 Da, about 5,000,000 Da to about 14,000,000 Da, about 6,000,000 Da to about 12,000,000 Da, about 6,000,000 Da to about 10,000,000 Da, about 7,000,000 Da to about 9,000,000 Da, or about 8,000,000 Da to about 9,000,000 Da. In particular embodiments, the first and optional second xanthan gum can each have an average molecular weight of about 1,000,000 Da, about 2,000,000 Da, about 3,000,000 Da, about 4,000,000 Da, about 5,000,000 Da, about 5,500,000 Da, about 6,000,000 Da, about 6,500,000 Da, about 7,000,000 Da, about 7,500,000 Da, about 8,000,000 Da, about 8,500,000 Da, about 9,000,000 Da, about 9,500,000 Da, or about 10,000,000 Da.

[0073] In some embodiments, the first and optional second xanthan gum in the composition can each have an average molecular weight ranging from about 10,000,000 Da to about 100,000,000 Da. In other embodiments, the first and optional second xanthan gum can each have an average molecular weight ranging from about 15,000,000 Da to about 80,000,000 Da, from about 20,000,000 Da to about 60,000,000 Da, from about 25,000,000 Da to about 40,000,000 Da, from about 30,000,000 Da to about 35,000,000 Da, from about 31,000,000 Da to about 34,000,000 Da, or from about 32,000,000 Da to about 34,000,000 Da. In particular embodiments, the first and optional second xanthan gum can each have an average molecular weight of about 25,000,000 Da, about 26,000,000 Da, about 27,000,000 Da, about 28,000,000 Da, about 29,000,000 Da, about 30,000,000 Da, about 31,000,000 Da, about 32,000,000 Da, about 33,000,000 Da, about 34,000,000 Da, about 35,000,000 Da, about 36,000,000 Da, about 37,000,000 Da, about 38,000,000 Da, about 39,000,000 Da, or about 40,000,000 Da.

[0074] In some embodiments, the first and optional second xanthan gum can each be present in the composition in an amount ranging from about 0.01 ppm to about 10,000 ppm. In other embodiments, the first and optional second xanthan gum can each be present in an amount ranging from about 0.01 ppm to about 9000 ppm, from about 0.01 ppm to about 8000 ppm, from about 0.01 ppm to about 7000 ppm, from about 0.01 ppm to about 6000 ppm, from about 0.01 ppm to about 5000 ppm, from about 0.01 ppm to about 4000 ppm, from about 0.01 ppm to about 3000 ppm, from about 0.01 ppm to about 2000 ppm, from about 0.01 ppm to about 1000 ppm, from about 0.01 ppm to about 900 ppm, from about 0.01 ppm to about 800 ppm, from about 0.01 ppm to about 700 ppm, from about 0.01 ppm to about 600 ppm, from about 0.01 ppm to about 500 ppm, from about 0.01 ppm to about 600 ppm, from about 0.01 ppm to about 500 ppm, from about 0.01 ppm to about 400 ppm, from about 0.01 ppm to about 300 ppm, from about 0.01 ppm to about 200 ppm, or from about 0.01 ppm to about 100 ppm. In particular embodiments, the first and optional second xanthan gum can each be present in an amount of about 0.01 ppm, about 0.1 ppm, about 1 ppm, about 5 ppm, 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 65 ppm, about 70 ppm, about 75 ppm, about 80 ppm, about 85 ppm, about 90 ppm, about 95 ppm, about 100 ppm, about 105 ppm, about 110 ppm, about 115 ppm, about 120 ppm, about 125 ppm, about 130 ppm, about 135 ppm, about 140 ppm, about 145 ppm, about 150 ppm, about 160 ppm, about 170 ppm, about 180 ppm, about 190 ppm, about 200 ppm, about 250 ppm, about 300 ppm, about 350 ppm, about 400 ppm, about 450 ppm, about 500 ppm, about 550 ppm, or about 600 ppm.

[0075] Exemplary xanthan gums suitable for use as the first and optional second xanthan gum include, but are not limited to, Xanthan Gum XIM (SIGMA-ALDRICH, product number 43708), Xanthan Gum XMM (SIGMA-ALDRICH, product number G1253), Xanthan Gum XHM (SIGMA-ALDRICH, product number 42663), Xanthan Gum XDI (DANISCO, product number A43300), Xanthan Gum XMAS (DANISCO, product number A35300), and combinations thereof. The average molecular weight, branching, and structural configuration of these xanthan gums are listed in Table 2. The molecular weight was measured according to the procedure described in Example 1.

[0076] Table 2

[0077] Xanthan Gum Average Molecular Weight (Da) Branching (per 1000 repeats) Structural Configuration XLM 26,560,000 23 Rod-like XMM 8,700,000 N / A Random Coil XHM 4,500,000 N / A Random Coil XDI 6,000,000 N / A Rod-like XMAS 33,000,000 81 Rod-like

[0078] In some embodiments, the first xanthan gum can be selected from the group consisting of Xanthan Gum XMM, Xanthan Gum XMAS, and combinations thereof. In particular embodiments, the first xanthan gum can be Xanthan Gum XMM or Xanthan Gum XMAS.

[0079] When present in the composition, the second xanthan gum, which is different from the first xanthan gum, can be selected from the group of xanthan gums having any of the properties specified for the first xanthan gum.

[0080] In some embodiments, the composition can comprise about 50 ppm to about 4000 ppm, about 50 ppm to about 1000 ppm, or about 100 ppm to about 300 ppm pectin and about 0.01 ppm to about 3000 ppm, about 0.01 ppm to about 1000 ppm, or about 0.01 ppm to about 100 ppm of the first xanthan gum. In particular embodiments, the composition comprises about 100 ppm to about 300 ppm pectin and about 0.01 ppm to about 100 ppm of the first xanthan gum.

[0081] In other embodiments, the composition can comprise about 50 ppm to about 4000 ppm, about 50 ppm to about 1000 ppm, or about 100 ppm to about 300 ppm pectin, and about 0.01 ppm to about 3000 ppm, about 0.01 ppm to about 1000 ppm, or about 0.01 ppm to about 100 ppm of the first xanthan gum, and about 0.01 ppm to about 3000 ppm, about 0.01 ppm to about 1000 ppm, or about 0.01 ppm to about 100 ppm of the second xanthan gum. In particular embodiments, the composition comprises about 100 ppm to about 300 ppm pectin, and about 0.01 ppm to about 100 ppm of the first xanthan gum, and about 0.01 ppm to about 100 ppm of the second xanthan gum.

[0082] In some embodiments, the second xanthan gum can be Xanthan Gum XIM, Xanthan Gum XMM, Xanthan Gum XHM, Xanthan Gum XDI, Xanthan Gum XMAS, or a combination of any of the foregoing. In other embodiments, the second xanthan gum can be Xanthan Gum XMM, Xanthan Gum XMAS, or a combination thereof. In particular embodiments, the second xanthan gum can be Xanthan Gum XMM. In other embodiments, the second xanthan gum can be Xanthan Gum XMAS.

[0083] In some embodiments, the composition comprises water. In certain embodiments, the water is "treated water."

[0084] In some embodiments, the composition can comprise a second pectin different from the first pectin, such that the composition comprises both the first pectin and the second pectin. Typically, the molecular weight of the second pectin will fall within the ranges previously specified herein for the first pectin. Likewise, the second pectin, if present, will be present in the composition at a concentration falling within the ranges previously specified for the first pectin. The second pectin can be selected from pectins of any known origin, including but not limited to apple pectin, citrus pectin, grape pectin, carrot pectin, and combinations thereof, and different from the first pectin. In particular embodiments, the second pectin can be apple pectin.

[0085] In some embodiments, the first pectin and the second pectin can be present in the composition in a weight ratio ranging from about 10: 1 to about 1 : 10, about 9: 1 to about 1 : 9, about 8: 1 to about 1 : 8, about 7: 1 to about 1 : 7, about 6: 1 to about 1 : 6, about 5: 1 to about 1 : 5, about 4: 1 to about 1 : 4, about 3: 1 to about 1 : 3, or about 2: 1 to about 1 : 2, respectively. In particular embodiments, the first pectin and the second pectin are present in the composition in a weight ratio of about 10: 1, about 9: 1, about 8: 1, about 7: 1, about 6: 1, about 5: 1, about 4: 1, about 3: 1, about 2: 1, about 1 : 1, about 1 : 2, about 1 : 3, about 1 : 4, about 1 : 5, about 1 : 6, about 1 : 7, about 1 : 8, about 1 : 9, or about 1 : 10, respectively.

[0086] In one embodiment, the present disclosure provides a composition comprising apple pectin as the first pectin and Xanthan Gum XMM as the first xanthan gum. In some embodiments, the apple pectin has a degree of esterification ranging from about 80% to about 99%. In particular embodiments, the apple pectin is present in the composition at a concentration ranging from about 100 ppm to about 300 ppm, and the Xanthan Gum XMM is present in the composition at a concentration ranging from about 0.01 ppm to about 100 ppm.

[0087] In one embodiment, the present disclosure provides a composition comprising apple pectin as a first pectin and xanthan gum XMM as a first xanthan gum. In some embodiments, the apple pectin has a degree of esterification ranging from about 80% to about 99%. In particular embodiments, the apple pectin is present in the composition at a concentration ranging from about 100 ppm to about 300 ppm, and the xanthan gum XMM is present in the composition at a concentration ranging from about 0.01 ppm to about 100 ppm.

[0088] In one embodiment, the present disclosure provides a composition comprising apple pectin as a first pectin, xanthan gum XMM as a first xanthan gum, and xanthan gum XMAS as a second xanthan gum. In some embodiments, the apple pectin has a degree of esterification ranging from about 80% to about 99%. In particular embodiments, the apple pectin is present in the composition at a concentration ranging from about 100 ppm to about 300 ppm, the xanthan gum XMM is present in the composition at a concentration ranging from about 0.01 ppm to about 100 ppm, and the xanthan gum XMAS is present in the composition at a concentration ranging from about 0.01 ppm to about 100 ppm.

[0089] Viscosity

[0090] The compositions described herein can have a viscosity in the range of about 0.01 to about 5.0 centipoise (“cP”). In other embodiments, the compositions can have a viscosity in the range of about 0.01 cP to about 5.0 cP, about 0.1 cP to about 4.0 cP, about 0.2 cP to about 3.5 cP, about 0.3 cP to about 3.0 cP, about 0.4 cP to about 2.8 cP, about 0.5 cP to about 2.6 cP, about 0.6 cP to about 2.4 cP, about 0.7 cP to about 2.2 cP, about 0.8 cP to about 2.0 cP, about 0.9 cP to about 2.0 cP, about 1.0 cP to about 2.0 cP, about 1.0 cP to about 1.9 cP, about 1.0 cP to about 1.8 cP, about 1.0 cP to about 1.7 cP, about 1.0 cP to about 1.6 cP, about 1.0 cP to about 1.5 cP, or about 1.1 cP to about 1.4 cP. In particular embodiments, the compositions can have a viscosity of about 0.1 cP, about 0.2 cP, about 0.3 cP, about 0.4 cP, about 0.5 cP, about 0.6 cP, about 0.7 cP, about 0.8 cP, about 0.9 cP, about 1.0 cP, about 1.1 cP, about 1.2 cP, about 1.3 cP, about 1.4 cP, about 1.5 cP, about 1.6 cP, about 1.7 cP, about 1.8 cP, about 1.9 cP, about 2.0 cP, about 2.1 cP, about 2.2 cP, about 2.3 cP, about 2.4 cP, about 2.5 cP, about 2.6 cP, about 2.7 cP, about 2.8 cP, about 2.9 cP, or about 3.0 cP.

[0091] The viscosity of the compositions can be measured using an ANTON PAAR MCR 702 rheometer with a cone-plate geometry at a constant temperature (25 °C) at a range of shear rates (1-100 s-1) in order to determine any shear thinning or shear thickening behavior, and the measurements are repeated three times and then averaged. The reported viscosity is assumed to be that of a Newtonian fluid and is the average of all values throughout the shear rate range after discarding outliers.

[0092] Friction Coefficient

[0093] The compositions described herein can have a coefficient of friction in the range of about 0.01 to about 5.0. In other embodiments, the compositions can have a coefficient of friction in the range of about 0.01 to about 5.0, about 0.1 to about 4.0, about 0.2 to about 3.5, about 0.3 to about 3.0, about 0.4 to about 2.8, about 0.5 to about 2.6, about 0.6 to about 2.4, about 0.7 to about 2.2, about 0.8 to about 2.0, about 0.9 to about 2.0, about 0.9 to about 1.9, about 0.9 to about 1.8, about 0.9 to about 1.7, about 0.9 to about 1.6, about 0.9 to about 1.5, about 0.9 to about 1.4, or about 1.0 to about 1.3. In particular embodiments, the compositions can have a coefficient of friction of about 0.1, about 0.2, about 0.3, about 0.4, about 0.5, about 0.6, about 0.7, about 0.8, about 0.9, about 1.0, about 1.1, about 1.2, about 1.3, about 1.4, about 1.5, about 1.6, about 1.7, about 1.8, about 1.9, about 2.0, about 2.1, about 2.2, about 2.3, about 2.4, about 2.5, about 2.6, about 2.7, about 2.8, about 2.9, or about 3.0.

[0094] The coefficient of friction can be measured using a PCS INSTRUMENTS MTM2 microtack tester equipped with a PDMS ball and a PDMS disc. For example, the desired sample amount can be reduced to about 12 mL using a can filler. The device measures the coefficient of friction at a series of sliding speeds (1-600 mm / s) with a set slip roll ratio of 50%. Three measurements can be taken and then averaged across all three runs. A friction plot can then be generated by plotting the average coefficient of friction on the y-axis versus the log of the sliding speed (mm / sec) on the x-axis.

[0095] Compositions Including Sweeteners

[0096] The compositions of the present disclosure can also include a non-nutritive sweetener, which can be a natural or artificial non-nutritive sweetener. Non-nutritive sweeteners include, but are not limited to, a steviol glycoside, a Luo Han Guo sweetener, a sweet tea glycoside, a siamenoside, a monatin, a curculin, a glycyrrhizic acid, a neohesperidin dihydrochalcone, a glycyrrhizin, a gymnemic acid, a phlorizin, a rhamnose, a swingle lactone, a brazzein, a hernandulcin, a osladin, a polypodoside A, a bungeanin, a phellodendrine A and B, a kuwanon, a thaumatin, a monellin, a mabinlin I and II, a pseudo-erythrosin I, a periandrin I, a pruni triterpene glycoside A, and a cyclocarioside I, a mogroside IV, a mogroside V, or a combination thereof.

[0097] In some embodiments, the non-nutritive sweetener in the composition can be a steviol glycoside. In some embodiments, the steviol glycoside can be stevioside, 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 P, rebaudioside Q, dulcoside A, or a mixture of any of the above. In some embodiments, the steviol glycoside is rebaudioside A, rebaudioside D, stevioside, rebaudioside M, or any combination thereof.

[0098] In particular embodiments, the steviol glycoside in the composition is rebaudioside A. In other embodiments, the steviol glycoside in the composition is rebaudioside D. In other embodiments, the steviol glycoside in the composition is rebaudioside M. In other embodiments, the steviol glycoside in the composition is rebaudioside F. In other embodiments, the steviol glycoside in the composition is a mixture of rebaudioside A and D. In further embodiments, the steviol glycoside in the composition is a mixture of rebaudioside A, D, and M. In further embodiments, the steviol glycoside in the composition is a mixture of stevioside, rebaudioside A, and rebaudioside D. In yet another embodiment, the steviol glycoside is a mixture of rebaudioside D, M, and stevioside.

[0099] The concentration of the steviol glycoside in the composition can range from about 20 ppm to about 10,000 ppm. For example, if the composition is a beverage, and as described below, the steviol glycoside concentration can range from about 20 ppm to about 600 ppm total steviol glycoside content.

[0100] In other embodiments, such as when the composition is a beverage concentrate, and as further discussed elsewhere herein, the steviol glycoside concentration can range from about 1 ppm to about 4800 ppm, about 1 ppm to about 4500 ppm, about 1 ppm to about 4200 ppm, about 1 ppm to about 3900 ppm, about 1 ppm to about 3600 ppm, about 1 ppm to about 3300 ppm, about 1 ppm to about 3000 ppm, about 1 ppm to about 2700 ppm, about 1 ppm to about 2400 ppm, about 1 ppm to about 2100 ppm, about 1 ppm to about 1800 ppm, about 1 ppm to about 1500 ppm, about 1 ppm to about 1200 ppm, about 1 ppm to about 900 ppm, about 1 ppm to about 600 ppm, or about 1 ppm to about 300 ppm. In other embodiments, the steviol glycoside concentration can range from about 20 ppm to about 1000 ppm, about 40 ppm to about 900 ppm, about 60 ppm to about 800 ppm, about 80 ppm to about 700 ppm, or about 100 ppm to about 600 ppm. In particular embodiments, the steviol glycoside concentration can be about 60 ppm, about 300 ppm, about 600 ppm, about 900 ppm, about 1200 ppm, about 1500 ppm, about 1800 ppm, about 2100 ppm, about 2400 ppm, about 2700 ppm, about 3000 ppm, about 3300 ppm, about 3600 ppm, about 3900 ppm, about 4200 ppm, about 4500 ppm, or about 4800 ppm.

[0101] Despite the foregoing recitations, it is within the ordinary skill of the artisan to select an appropriate steviol glycoside concentration for a composition depending on the intended use of the composition.

[0102] While the compositions described herein generally do not comprise nutritive sweeteners, in certain embodiments, the compositions can further comprise a nutritive sweetener. In some embodiments, the nutritive sweetener can be a natural nutritive sweetener. Exemplary natural nutritive sweeteners that can be included in the compositions include any natural nutritive sweetener known in the art, for example, crystalline or liquid sucrose, fructose, glucose, dextrose, maltose, trehalose, fructooligosaccharides, glucose-fructose syrup; high fructose corn syrup, invert sugar, maple syrup, maple sugar, honey, red sugar molasses, sugar cane molasses, such as first molasses, second molasses, platinum shield molasses, and sugar beet molasses; sorghum syrup, and mixtures thereof from natural sources such as apples, chicory, and honey.

[0103] Other nutritive sweeteners suitable for use in the compositions disclosed herein include, but are not limited to, sugar alcohols such as erythritol, sorbitol, mannitol, xylitol, lactitol, isomalt, maltitol, tagatose, trehalose, galactose, rhamnose, cyclodextrin, ribulose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, isotrehalose, neotrehalose, palatinose or isomaltulose, erythrose, deoxyribose, gulose, talose, erythrulose, xylulose, psicose, turanose, cellobiose, glucosamine, mannosamine, fucose, fuculose, glucuronic acid, gluconic acid, gluconolactone, abequose, galactosamine, xylo-oligosaccharides (xylotriose, xylobiose, etc.), gentiobio-oligosaccharides (gentiobiose, gentiotriose, gentiotetraose, etc.), galacto-oligosaccharides, sorbose, ketotriose (dihydroxyacetone), aldotriose (glyceraldehyde), nigero-oligosaccharides, fructo-oligosaccharides (kestose, nystose, etc.), maltotetraose, maltotriol, tetrasaccharides, manno-oligosaccharides, malto-oligosaccharides (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose, etc.), dextrins, lactulose, melibiose, raffinose, rhamnose, ribose, and mixtures thereof.

[0104] In some embodiments, the nutritive sweetener can be sucrose, high fructose corn syrup, or a combination thereof.

[0105] The compositions can also include one or more rare sugars, such as D-allose, D- psicose (also known as D-allulose), L-ribose, D-tagatose, L-glucose, L-fucose, L-arabinose, D-turanose, D-levanorose, and mixtures thereof. In particular embodiments, the compositions can include D-psicose.

[0106] The compositions of the present disclosure can also include other additional ingredients, such as solubilizers or bulking agents. Exemplary solubilizers or bulking agents include maltodextrin, dextrose-maltodextrin blend, hydroxypropyl methylcellulose, carboxymethylcellulose, polyvinylpyrrolidone, and combinations thereof.

[0107] The compositions of the present disclosure can also include artificial sweeteners, sweet taste enhancers, and / or binders or anti-caking agents.

[0108] Exemplary artificial sweeteners include, but are not limited to, saccharin, cyclamate, aspartame, neotame, advantame, acesulfame potassium, sucralose, and mixtures thereof.

[0109] Suitable sweet taste enhancers include any of those known in the art. Exemplary sweet taste enhancers include, but are not limited to, sugar alcohol sweet taste enhancers (e.g., erythritol, sorbitol, mannitol, xylitol, lactitol, isomalt, maltitol, and mixtures thereof), or rare sugar sweet taste enhancers (D-allulose, D-allose, L-ribose, D-tagatose, L-glucose, L-fucose, L-arabinose, D-turanose, D- leucrose, and mixtures thereof).

[0110] In some embodiments, the sweet taste enhancer is a salt-based (e.g., NaCl or potassium sorbate) or benzoic acid-based (e.g., potassium benzoate) sweet taste enhancer.

[0111] Beverages

[0112] In certain embodiments, the compositions described herein can be a beverage. In some embodiments, the beverage is a ready-to-drink beverage. In some embodiments, the beverage can have less than about 200 calories per 8-ounce serving, less than about 150 calories per 8-ounce serving, less than about 100 calories per 8-ounce serving, less than about 70 calories per 8-ounce serving, less than about 50 calories per 8-ounce serving, less than about 10 calories per 8-ounce serving, or less than about 5 calories per 8-ounce serving.

[0113] In some embodiments, the beverage can include pectin in an amount ranging from about 1 ppm to about 1000 ppm, about 1 ppm to about 950 ppm, about 1 ppm to about 900 ppm, about 1 ppm to about 850 ppm, about 1 ppm to about 800 ppm, about 1 ppm to about 750 ppm, about 1 ppm to about 700 ppm, about 1 ppm to about 650 ppm, about 1 ppm to about 600 ppm, about 1 ppm to about 550 ppm, about 1 ppm to about 500 ppm, about 1 ppm to about 450 ppm, about 1 ppm to about 400 ppm, about 1 ppm to about 350 ppm, or about 1 ppm to about 300 ppm. In other embodiments, the beverage can include pectin in an amount ranging from about 1 ppm to about 1000 ppm, about 10 ppm to about 900 ppm, about 20 ppm to about 800 ppm, about 30 ppm to about 700 ppm, about 40 ppm to about 600 ppm, about 50 ppm to about 500 ppm, about 60 ppm to about 400 ppm, about 70 ppm to about 350 ppm, about 80 ppm to about 300 ppm, about 90 ppm to about 300 ppm, or about 100 ppm to about 300 ppm. In particular embodiments, the beverage can include pectin in an amount of about 50 ppm, about 60 ppm, about 70 ppm, about 80 ppm, about 90 ppm, about 100 ppm, about 110 ppm, about 120 ppm, about 130 ppm, about 140 ppm, about 150 ppm, about 200 ppm, about 250 ppm, about 300 ppm, about 350 ppm, about 400 ppm, about 450 ppm, about 500 ppm, about 600 ppm, about 700 ppm, about 800 ppm, about 900 ppm, or about 1000 ppm.

[0114] In some embodiments, the beverage can comprise a first xanthan gum and an optional second xanthan gum, wherein each of the first xanthan gum and the optional second xanthan gum can be present in the beverage in an amount ranging from about 1 ppm to about 1000 ppm, from about 1 ppm to about 900 ppm, from about 1 ppm to about 800 ppm, from about 1 ppm to about 700 ppm, from about 1 ppm to about 600 ppm, from about 1 ppm to about 500 ppm, from about 1 ppm to about 450 ppm, from about 1 ppm to about 400 ppm, from about 1 ppm to about 350 ppm, from about 1 ppm to about 300 ppm, from about 1 ppm to about 250 ppm, from about 1 ppm to about 200 ppm, from about 1 ppm to about 150 ppm, or from about 1 ppm to about 100 ppm. In particular embodiments, the beverage can comprise a first xanthan gum and an optional second xanthan gum, each in an amount of 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 65 ppm, about 70 ppm, about 75 ppm, about 80 ppm, about 85 ppm, about 90 ppm, about 95 ppm, about 100 ppm, about 150 ppm, about 200 ppm, about 250 ppm, or about 300 ppm.

[0115] In certain embodiments, the beverage further comprises an acidulant and an optional flavor.

[0116] Suitable acidulants include, but are not limited to, phosphoric acid, citric acid, malic acid, tartaric acid, lactic acid, formic acid, ascorbic acid, fumaric acid, gluconic acid, succinic acid, maleic acid, adipic acid, and mixtures thereof.

[0117] Suitable flavors include, but are not limited to, cola flavors, tea flavors, caramel flavors, coffee flavors, citrus flavors (including, but not limited to, lemon flavors, lime flavors, orange flavors, grapefruit flavors, tangerine flavors, mandarin flavors, tangelo flavors, or combinations of any of the foregoing), herbal flavors, berry flavors (such as flavors derived from one or more of Barbados cherry, bearberry, blackberry, blueberry, boysenberry, cherry, chokeberry, cloudberry, cranberry, currant, date, dewberry, elderberry, grape, gooseberry, highbush blueberry, mulberry, raisinberry, raspberry, sand cherry, salmonberry, salal berry, strawberry, thimbleberry, thornberry, whortleberry, whortleberry, or combinations of any of the foregoing), botanical flavors (such as one or more flavors derived from plant parts other than fruit, including essential oils and extracts derived from nuts, bark, roots, and leaves, as well as flavors made synthetically to mimic botanical flavors of natural origin), and mixtures thereof.

[0118] In certain embodiments, and as described above, the beverage can include a non- nutritive sweetener. In particular embodiments, the non-nutritive sweetener can be selected from the group consisting of a steviol glycoside, a Luo Han Guo sweetener, a

[0119] In some embodiments, the non-nutritive sweetener in the beverage can be a steviol glycoside. In some embodiments, the steviol glycoside can be stevioside, 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 P, rebaudioside Q, dulcoside A, or a mixture of any of the above. In some embodiments, the steviol glycoside is rebaudioside A, rebaudioside D, stevioside, rebaudioside M, or any combination thereof.

[0120] In particular embodiments, the steviol glycoside in the beverage is rebaudioside A. In other embodiments, the steviol glycoside in the beverage is rebaudioside D. In other embodiments, the steviol glycoside in the beverage is rebaudioside M. In other embodiments, the steviol glycoside in the beverage is rebaudioside F. In other embodiments, the steviol glycoside in the beverage is a mixture of rebaudioside A and D. In further embodiments, the steviol glycoside in the beverage is a mixture of rebaudioside A, D, and M. In further embodiments, the steviol glycoside in the beverage is a mixture of stevioside, rebaudioside A, and rebaudioside D. In yet another embodiment, the steviol glycoside is a mixture of rebaudioside D, M, and stevioside.

[0121] In certain embodiments, the non-nutritive sweetener can be present in the beverage in an amount ranging from about 1 ppm to about 800 ppm, from about 1 ppm to about 750 ppm, from about 1 ppm to about 700 ppm, from about 1 ppm to about 650 ppm, from about 1 ppm to about 600 ppm, from about 1 ppm to about 550 ppm, from about 1 ppm to about 500 ppm, from about 1 ppm to about 450 ppm, from about 1 ppm to about 400 ppm, from about 1 ppm to about 350 ppm, from about 1 ppm to about 300 ppm, from about 1 ppm to about 250 ppm, from about 1 ppm to about 200 ppm, from about 1 ppm to about 150 ppm, from about 1 ppm to about 100 ppm, or from about 1 ppm to about 50 ppm, depending on the particular non-nutritive sweetener used and the level of sweetness desired in the beverage. In particular embodiments, the non-nutritive sweetener concentration can be present in the beverage in an amount of about 1 ppm, about 10 ppm, about 50 ppm, about 100 ppm, about 150 ppm, about 200 ppm, about 250 ppm, about 300 ppm, about 350 ppm, about 400 ppm, about 450 ppm, about 500 ppm, about 550 ppm, about 600 ppm, about 650 ppm, about 700 ppm, about 750 ppm, or about 800 ppm.

[0122] In certain embodiments, the beverage can also include one or more salts. The salt concentration can range from about 100 ppm to about 1000 ppm, or from about 200 ppm to about 800 ppm. In particular embodiments, the salt can be sodium chloride. In certain embodiments, the beverage composition can be completely or substantially free of salt.

[0123] In some embodiments, the beverage can also include caffeine. In other embodiments, the beverage can be substantially free of caffeine or free of caffeine.

[0124] In certain embodiments, the beverage can also include other ingredients, such as antioxidants, food grade acids, and food grade bases. Other beverage components can also be present, such as colorants, preservatives, carbon dioxide, buffer salts, and the like.

[0125] Suitable food grade acids are water-soluble organic acids and salts thereof, and include, for example, phosphoric acid, sorbic acid, ascorbic acid, benzoic acid, citric acid, tartaric acid, propionic acid, butyric acid, acetic acid, succinic acid, glutaric acid, maleic acid, malic acid, valeric acid, caproic acid, malonic acid, aconitic acid, potassium sorbate, sodium benzoate, sodium citrate, amino acids, and combinations of any of them. Such acids are suitable for adjusting the pH of a food or beverage.

[0126] Suitable food grade bases are sodium hydroxide, potassium hydroxide, and calcium hydroxide. Such bases are also suitable for adjusting the pH of a food or beverage.

[0127] In some embodiments, the beverage can be a carbonated beverage, a non-carbonated beverage, a fountain beverage, a frozen beverage, a frozen carbonated beverage, a fruit juice, a fruit juice-flavored beverage, a fruit-flavored beverage, a cola beverage, a sports beverage, an energy beverage, a fortified / enhanced water beverage, a flavored water, a soy beverage, a vegetable beverage, a cereal-based beverage, a malt beverage, a fermented beverage, a yogurt beverage, a kefir, a coffee beverage, a tea beverage, a dairy beverage, a smoothie beverage, a caffeinated energy beverage, or an alcoholic beverage.

[0128] In some embodiments, the beverage can be a cola beverage. In other embodiments, the cola beverage can include a cola flavoring and a non-nutritive sweetener selected from the group consisting of a steviol glycoside, a Luo Han Guo sweetener, a rebaudioside, a siamenoside, a monatin, a curculin, a glycyrrhizic acid, a neohesperidin, a dihydrochalcone, a glycyrrhin, a polystachoside, a phlorizin, a trilobatin, a rebuside, a brazzein, a hernandulcin, a osladin, a polypodoside A, a carnosifloside A and B, a mukurozi II, a thaumatin, a monellin, a miraculin I and II, a phantomin I, a periandrin I, a pridgin, and a cyclocarioside I, a mogroside IV, a mogroside V, or combinations thereof.

[0129] In some embodiments, the non-nutritive sweetener can be a steviol glycoside. In particular embodiments, the steviol glycoside can be selected from the group consisting of stevioside, 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 P, rebaudioside Q, dulcoside A, and combinations thereof.

[0130] In particular embodiments, the beverage can be a carbonated cola beverage including water, a sweetener, a kola extract and / or other flavoring, a caramel color, phosphoric acid, optional caffeine, and optional other ingredients, and the like. In view of the benefits of the present disclosure, one of skill in the art will recognize additional and alternative suitable ingredients.

[0131] A carbonation agent in the form of carbon dioxide can be added to effect effervescence. Any technique and carbonation equipment known in the art for carbonating beverages can be employed. Carbon dioxide can enhance beverage taste and appearance, and can help protect beverage purity by inhibiting and / or destroying harmful bacteria. In certain embodiments, for example, the beverage can have a CO2 level of up to about 4.0 volumes of carbon dioxide. Other embodiments can have, for example, about 0.5 to about 5.0 volumes of carbon dioxide. As used herein, a volume of carbon dioxide refers to the amount of carbon dioxide that a given amount of a given liquid, such as water, will take up at 60 °F (16 °C) and one atmosphere of pressure. A volume of gas occupies the same space as the liquid in which it is dissolved. One skilled in the art can select a carbon dioxide content based on the desired level of effervescence and the effect of carbon dioxide on the taste or mouthfeel of the beverage.

[0132] The beverage can have any of a variety of different specific formulations or ingredients. The formulation of the beverage can vary depending on factors such as the intended market segment for the product, the nutritional profile desired for the product, the flavor profile, and the like. Thus, additional ingredients can be added to the formulation of a particular beverage. Additional ingredients include, but are not limited to, one or more additional sweeteners in addition to any sweetener already present, electrolytes, vitamins, flavor enhancers, carbonation agents, preservatives, or any combination thereof. These ingredients can be added to any beverage composition to alter the taste, mouthfeel, and / or nutritional value of the beverage composition.

[0133] Preservatives can be used in certain food or beverages. As used herein, the term "preservative" includes all suitable preservatives approved for use in beverage compositions, including, but not limited to, known chemical preservatives such as benzoate salts such as sodium benzoate, calcium benzoate, and potassium benzoate, sorbate salts such as sodium sorbate, calcium sorbate, and potassium sorbate, citrate salts such as sodium citrate and potassium citrate, polyphosphate salts such as sodium hexametaphosphate (SHMP), and mixtures thereof, as well as antioxidants such as ascorbic acid, EDTA, BHA, BHT, TBHQ, dehydroacetic acid, dimethyl dicarbonate, ethoxyquin, heptyl p-hydroxybenzoate, and combinations thereof. Preservatives can be used in amounts not to exceed the maximum levels mandated by applicable laws and regulations.

[0134] Beverage Concentrates

[0135] In certain embodiments, the compositions described herein can be beverage concentrates. In some embodiments, the beverage concentrate can comprise pectin in an amount ranging from about 1 ppm to about 7000 ppm, about 1 ppm to about 6500 ppm, about 1 ppm to about 6000 ppm, about 1 ppm to about 5500 ppm, about 1 ppm to about 5000 ppm, about 1 ppm to about 4500 ppm, about 1 ppm to about 4000 ppm, about 1 ppm to about 3500 ppm, about 1 ppm to about 3000 ppm, about 1 ppm to about 2500 ppm, about 1 ppm to about 2000 ppm, about 1 ppm to about 1500 ppm, about 1 ppm to about 1000 ppm, about 1 ppm to about 900 ppm, about 1 ppm to about 800 ppm, about 1 ppm to about 700 ppm, about 1 ppm to about 600 ppm, or about 1 ppm to about 500 ppm. In other embodiments, the beverage concentrate can comprise pectin in an amount ranging from about 1 ppm to about 7000 ppm, about 100 ppm to about 6000 ppm, about 200 ppm to about 5000 ppm, about 300 ppm to about 4000 ppm, about 400 ppm to about 3000 ppm, about 300 ppm to about 2000 ppm, about 300 ppm to about 1900 ppm, or about 300 ppm to about 1800 ppm. In particular embodiments, the beverage concentrate can comprise pectin in an amount of about 100 ppm, about 200 ppm, about 300 ppm, about 400 ppm, about 500 ppm, about 600 ppm, about 700 ppm, about 800 ppm, about 900 ppm, about 1000 ppm, about 1200 ppm, about 1400 ppm, about 1600 ppm, about 1800 ppm, or about 2000 ppm.

[0136] In some embodiments, the beverage concentrate can comprise a first xanthan gum and an optional second xanthan gum, wherein each of the first xanthan gum and the optional second xanthan gum can be present in the beverage concentrate in an amount ranging from about 1 ppm to about 2500 ppm, about 1 ppm to about 2000 ppm, about 1 ppm to about 1500 ppm, about 1 ppm to about 1000 ppm, about 1 ppm to about 950 ppm, about 1 ppm to about 900 ppm, about 1 ppm to about 850 ppm, about 1 ppm to about 800 ppm, about 1 ppm to about 750 ppm, about 1 ppm to about 700 ppm, about 1 ppm to about 650 ppm, about 1 ppm to about 600 ppm, about 1 ppm to about 550 ppm, about 1 ppm to about 500 ppm, about 1 ppm to about 450 ppm, about 1 ppm to about 400 ppm, about 1 ppm to about 350 ppm, about 1 ppm to about 300 ppm, about 1 ppm to about 250 ppm, about 1 ppm to about 200 ppm, about 1 ppm to about 150 ppm, or about 1 ppm to about 100 ppm. In particular embodiments, the beverage concentrate can comprise a first xanthan gum and an optional second xanthan gum, each in an amount of about 50 ppm, about 100 ppm, about 150 ppm, about 200 ppm, about 250 ppm, about 300 ppm, about 350 ppm, about 400 ppm, about 450 ppm, about 500 ppm, about 550 ppm, or about 600 ppm.

[0137] Additional and alternative suitable ingredients for the beverage concentrate can be readily recognized by one of skill in the art. For example, one or more salts can be included in the beverage concentrate in an amount ranging from about 600 ppm to about 6000 ppm, or about 1200 ppm to about 2400 ppm. In certain embodiments, the beverage concentrate can be entirely or substantially free of salt.

[0138] In some embodiments, the beverages described herein, and in particular the so-called "ready-to-drink beverages," can be prepared from the beverage concentrate by adding a volume of water to the concentrate. For example, a ready-to-drink beverage can be prepared from the beverage concentrate by combining 1 part of the concentrate with about 3 to about 7 parts of water. In one embodiment, a ready-to-drink beverage can be prepared by combining 1 part of the concentrate with 5 parts of water.

[0139] In certain embodiments, the disclosure also includes a kit comprising a beverage concentrate. In addition to the concentrate, the kit can include any additional ingredients needed to make the concentrate or to make a beverage from the concentrate, such as flavors, acids, antioxidants, etc., and not include or optionally include any additional water that can be needed to dilute the concentrate. The kit can also include instructions for making the beverage. In certain embodiments, the kit can be provided to a beverage bottler or beverage retailer for making the beverage on a commercial scale. When provided to a retailer, the kit can include instructions for making the beverage using a post-mix delivery system, such as a calibrated instruction, etc.

[0140] The disclosure also includes kits containing one or more pods, cartridges, or other containers adapted to store sufficient amounts of beverage concentrate to make a single or multiple servings of beverage from the concentrate. In some embodiments, the kit can also include a beverage dispensing device adapted to receive one or more pods or cartridges, wherein upon user activation, the beverage dispensing device combines the contents of one pod or cartridge with an appropriate volume of optional carbonated water or other diluent to provide a single or multiple servings of beverage. In yet other embodiments, the kit can include instructions for operating the beverage dispensing device, cleaning the device, and refilling and / or recycling used pods or cartridges. In certain embodiments, the beverage dispensing device can be adapted for use in a commercial setting, such as a retail environment. In other embodiments, the beverage dispensing device can be adapted for use in a home or "on-the-go" use. Pods and cartridges adapted to store beverage concentrate for making a single or multiple servings of beverage and beverage dispensing devices adapted to receive pods and cartridges for making a single or multiple servings of beverage are known to those of ordinary skill in the art, whether for home or commercial use.

[0141] Method of Improving Mouthfeel

[0142] In another embodiment, the present disclosure provides methods of improving the mouthfeel of a beverage. In some embodiments, the method for improving the mouthfeel of a beverage includes adding to a beverage or beverage concentrate a pectin having an average molecular weight ranging from about 10,000 Da to about 1,000,000 Da, about 20,000 Da to about 800,000 Da, about 30,000 Da to about 600,000 Da, about 40,000 Da to about 500,000 Da, or about 50,000 Da to about 400,000 Da, and a first xanthan gum and optionally a second xanthan gum each having an average molecular weight ranging from about 1,000,000 Da to about 50,000,000 Da, about 2,000,000 Da to about 45,000,000 Da, about 3,000,000 Da to about 40,000,000 Da, or about 3,000,000 Da to about 35,000,000 Da. In particular embodiments, the method for improving the mouthfeel of a beverage includes adding to a beverage or beverage concentrate a pectin having an average molecular weight ranging from about 50,000 Da to about 400,000 Da, and a first xanthan gum and optionally a second xanthan gum each having an average molecular weight ranging from about 3,000,000 Da to about 35,000,000 Da.

[0143] Method of Preparing Compositions

[0144] The compositions of the present disclosure can be prepared using suitable methods known to those of ordinary skill in the art. For example, in certain embodiments, the compositions can be prepared by adding a sufficient amount of pectin, a sufficient amount of a first xanthan gum, and optionally a sufficient amount of a second xanthan gum to water or other appropriate diluent. The addition of the ingredients (pectin, first xanthan gum, and optionally second xanthan gum) can be achieved by any appropriate means known in the art. For example, the compositions can be prepared by dissolving any two ingredients in water or other suitable diluent, and then adding the third ingredient to the mixture. Alternatively, the compositions can be prepared by dissolving one ingredient in water or other appropriate diluent, and then adding the other two ingredients to the mixture.

[0145] In various embodiments, the pectin, first xanthan gum, and optionally second xanthan gum can be added to water or other appropriate diluent simultaneously or individually in any order.

[0146] In some embodiments, the pectin, first xanthan gum, and optional second xanthan gum can be added to water or other appropriate diluent at any temperature desired to result in dissolution of the various ingredients. For example, the pectin, first xanthan gum, and optional second xanthan gum can be added to water or other appropriate diluent at a temperature ranging from about 15 °C to about 100 °C, about 18 °C to about 80 °C, about 18 °C to about 60 °C, about 18 °C to about 40 °C, or about 18 °C to about 30 °C. In particular embodiments, the pectin, first xanthan gum, and optional second xanthan gum can be added to water or other appropriate diluent at a temperature of about 18 °C, about 19 °C, about 20 °C, about 21 °C, about 22 °C, about 23 °C, about 24 °C, about 25 °C, about 26 °C, about 27 °C, about 28 °C, about 29 °C, or about 30 °C.

[0147] During preparation, the composition can be mixed under high or low shear and any determined temperature as needed to induce or assist in dissolution. One of ordinary skill in the art is capable of determining the appropriate shear level and / or temperature for a given mixture to achieve the results described herein.

[0148] Food Products

[0149] The compositions of the present disclosure can also be used in food products. Suitable food products include, but are not limited to, oatmeal, cereal, baked goods, cookies, crackers, cakes, brownies, breads, snack foods (e.g., snack bars), potato or corn chips, popcorn, rice cakes, and other cereal-based food products.

[0150] In some embodiments, the compositions of the present disclosure can also be suitable for cooking, baking (such as for cookies, cakes, pies, brownies, breads, oatmeal bars, and the like), for making sweetened toppings such as icings, and for jellies, jams, preserves, oatmeal products, and the like. It is likewise suitable for frozen dairy products, such as ice cream, and for whipped toppings.

[0151] Embodiments

[0152] In addition to the various embodiments described above, the present disclosure includes the following specific embodiments numbered E1-E49. This list of embodiments is presented as an exemplary list, and the present application is not limited to these embodiments.

[0153] E1: A composition comprising pectin having an average molecular weight ranging from about 50,000 Da to about 400,000 Da; and a first xanthan gum having an average molecular weight ranging from about 3,000,000 Da to about 35,000,000 Da.

[0154] E2: The composition of El, wherein the pectin is selected from the group consisting of apple pectin, citrus pectin, grape pectin, and carrot pectin.

[0155] E3: The composition of E2, wherein the pectin is apple pectin.

[0156] E4: The composition of El, wherein the first xanthan gum is selected from the group consisting of xanthan gum XIM, xanthan gum XMM, xanthan gum XHM, xanthan gum XDI, and xanthan gum XMAS.

[0157] E5: The composition of E4, wherein the first xanthan gum is selected from the group consisting of xanthan gum XMM and xanthan gum XMAS.

[0158] E6: The composition of El, wherein the pectin has a degree of esterification in the range of about 50% to about 99%.

[0159] E7: The composition of E6, wherein the pectin has a degree of esterification in the range of about 80% to about 99%.

[0160] E8: The composition of E7, wherein the pectin has a degree of esterification of at least about 85%.

[0161] E9: The composition of El, wherein the pectin is present in the composition at a concentration in the range of about 50 ppm to about 4000 ppm.

[0162] E10: The composition of E9, wherein the pectin is present in the composition at a concentration in the range of about 50 ppm to about 1000 ppm.

[0163] E11 : The composition of E10, wherein the pectin is present in the composition at a concentration in the range of about 100 ppm to about 300 ppm.

[0164] E12: The composition of El, wherein the first xanthan gum is present in the composition at a concentration of less than about 3000 ppm.

[0165] E13: The composition of El, wherein the first xanthan gum is present in the composition at a concentration of less than about 1000 ppm.

[0166] E14: The composition of El, wherein the first xanthan gum is present in the composition at a concentration of less than about 100 ppm.

[0167] E15: The composition of El, wherein the first xanthan gum has an average molecular weight in the range of about 6,000,000 Da to about 10,000,000 Da.

[0168] E16: The composition of El, wherein the first xanthan gum has an average molecular weight ranging from about 8,000,000 Da to about 9,000,000 Da.

[0169] E17: The composition of El, wherein the first xanthan gum has an average molecular weight ranging from about 25,000,000 Da to about 40,000,000 Da.

[0170] E18: The composition of El, wherein the first xanthan gum has an average molecular weight ranging from about 30,000,000 Da to about 35,000,000 Da.

[0171] E19: The composition of E15, further comprising a second xanthan gum, wherein the second xanthan gum has an average molecular weight ranging from about 25,000,000 Da to about 40,000,000 Da.

[0172] E20: The composition of E16, further comprising a second xanthan gum, wherein the second xanthan gum has an average molecular weight ranging from about 30,000,000 Da to about 35,000,000 Da.

[0173] E21: The composition of El, wherein the pectin has an average molecular weight ranging from about 50,000 Da to about 300,000 Da.

[0174] E22: The composition of E21, wherein the pectin has an average molecular weight ranging from about 100,000 Da to about 200,000 Da.

[0175] E23: The composition of E20, wherein the pectin has an average molecular weight ranging from about 100,000 Da to about 200,000 Da.

[0176] E24: The composition of El, comprising about 100 ppm to about 300 ppm of the pectin; and less than about 100 ppm of a first xanthan gum.

[0177] E25: The composition of E19, comprising about 100 ppm to about 300 ppm of the pectin; less than about 100 ppm of the first xanthan gum; and less than about 100 ppm of the second xanthan gum.

[0178] E26: The composition of E24, wherein the pectin is an apple pectin.

[0179] E27: The composition of E24, wherein the first xanthan gum is selected from the group consisting of Xanthan Gum XMM and Xanthan Gum XMAS.

[0180] E28: The composition of E25, wherein the first xanthan gum and the second xanthan gum are selected from the group consisting of Xanthan Gum XMM and Xanthan Gum XMAS.

[0181] E29: The composition of El, wherein the composition has a viscosity ranging from about 1.0 to about 1.5.

[0182] E30: The composition of E29, wherein the composition has a viscosity ranging from about 1.1 to about 1.4.

[0183] E31 : The composition of El, wherein the composition has a coefficient of friction ranging from about 0.9 to about 1.4.

[0184] E32: The composition of E31, wherein the composition has a coefficient of friction ranging from about 1.0 to about 1.3.

[0185] E33: The composition of El, further comprising water.

[0186] E34: The composition of El, further comprising a second pectin having an average molecular weight ranging from about 50,000 Da to about 400,000 Da.

[0187] E35: The composition of E34, wherein the second pectin is selected from the group consisting of apple pectin, citrus pectin, grape pectin, and carrot pectin.

[0188] E36: The composition of El, wherein the composition is a beverage.

[0189] E37: The beverage of E36, further comprising a non-nutritive sweetener.

[0190] E38: The beverage of E37, wherein the non-nutritive sweetener is selected from the group consisting of steviol glycosides, Lo Han Guo sweetener, rebaudioside, siamenoside, monatin, curculin, glycyrrhizic acid, neohesperidin dihydrochalcone, glycyrrhizin, smilaxin, phlorizin, trilobatin, rebusin, brassignin, heranin, phlomisoside, phlomisoside A and B, tetronenifoside, thaumatin, monellin, mabinlin I and II, pseudo-woody glycoside I, brazzein I, abrusoside A, cyclocarioside I, mogroside IV, mogroside V, or combinations thereof.

[0191] E39: The beverage of E38, wherein the non-nutritive sweetener is a steviol glycoside.

[0192] E40: The beverage of E39, wherein the steviol glycoside is selected from the group consisting of rebaudioside, 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 P, rebaudioside Q, steviolbioside, dulcoside A, and combinations thereof.

[0193] E41 : The beverage of E36, wherein the beverage is a carbonated beverage, a non-carbonated beverage, a fountain beverage, a frozen carbonated beverage, a fruit juice, a fruit juice-flavored beverage, a fruit-flavored beverage, a cola beverage, a sports beverage, an energy beverage, a fortified / enhanced water beverage, a flavored water, a soy beverage, a vegetable beverage, a cereal-based beverage, a malt beverage, a fermented beverage, a yogurt beverage, a Kefir, a coffee beverage, a tea beverage, or a dairy beverage.

[0194] E42: The beverage of E41, wherein the beverage is a cola beverage.

[0195] E43: The beverage of E42, further comprising a cola flavoring agent and a non-nutritive sweetener.

[0196] E44: The beverage of E43, wherein the non-nutritive sweetener is selected from the group consisting of a steviol glycoside, a Luo Han Guo sweetener, a rebaudioside, a siamenoside, a monatin, a curculin, a glycyrrhizic acid, a neohesperidin, a dihydrochalcone, a glycyrrhin, a polystachoside, a phlorizin, a trilobatin, a sweet tea lactone, a brazzein, a hernandulin, a osladin, a polypodoside A, a buergerin, a formozenin A and B, a mukuroziin, a thaumatin, a monellin, a mabinlin I and II, a pseudo-woody glycoside I, a periandrin I, a fomesone triterpene glycoside A, and a cyclocarioside I, a mogroside IV, a mogroside V, or combinations thereof.

[0197] E45: A method for improving the mouthfeel of a beverage, comprising adding to the beverage a pectin having an average molecular weight in the range of about 50,000 Da to about 400,000 Da; and a first xanthan gum and optionally a second xanthan gum each having an average molecular weight in the range of about 3,000,000 Da to about 35,000,000 Da.

[0198] Examples

[0199] Example 1 - Viscosity and Friction Coefficient of Pectin and Xanthan Gum Alone

[0200] The molecular weight of four commercially available pectins and five commercially available xanthan gums listed in Table 3 were determined using gel permeation chromatography (GPC). To analyze the samples on the GPC, 0.1 grams (g) of each pectin and each xanthan gum was added to 70 ml of 0.1 M sodium nitrate, respectively. Each mixture was heated to boiling and stirred until completely dissolved. Each mixture was then cooled, and 0.1 M sodium nitrate was added until each sample had a total volume of 100 mL. Each sample was filtered through a 0.2 pm filter (GHP ACRODISK 25 mm syringe filter from Pall Life Sciences), and an appropriate volume of sample was injected into the GPC to determine the molecular weight of the pectin or xanthan gum. The molecular weights are listed in Table 3.

[0201] Table 3

[0202]

[0203] The abbreviation "DE" in Table 3 means the degree of esterification of the listed pectins.

[0204] A low sugar cola base sample was prepared by adding 0.10175 g of acesulfame potassium, 0.6985 g of sucralose, 0.04915 g of anhydrous citric acid, and 0.46 g of 80% phosphoric acid to 750 ml of treated water and stirring the mixture. The pH of the low sugar cola base sample was adjusted to 2.9 using 0.1 M citric acid, and water was added to make the final volume 1000 ml.

[0205] Nine samples were then prepared by adding sufficient amounts of the pectins or xanthan gums identified in Table 3 to the low sugar cola base prepared above to achieve a pectin or xanthan gum concentration of 1000 ppm.

[0206] The viscosity of each sample and the low sugar cola base sample was determined using an ANTON PAAR MCR 702 rheometer with a cone and plate geometry. The measurements were taken at a constant temperature (25 °C) at a range of shear rates (1-100 reciprocal seconds) in order to determine any shear thinning or shear thickening behavior. The measurements were repeated three times and then averaged. The reported viscosity was assumed to be that of a Newtonian fluid and was the average of all values throughout the shear rate range after discarding outliers. The viscosity of each sample and the low sugar cola base sample is shown in Table 4. Figure 3

[0207] ​The friction coefficient of each sample and the low sugar cola base sample was then determined using a PCS INSTRUMENTS MTM2 microtensiometer equipped with a PDMS ball and a PDMS disc. The desired sample amount was reduced to approximately 12 mL using a can filler. The device measured the friction coefficient at a range of sliding speeds (1-600 mm / s) with a set slip-roll ratio of 50%. Three measurements were taken, and the average was taken across all three runs to produce a friction plot. The data was then plotted with the friction coefficient (dimensionless) on the y-axis versus the log of the sliding speed (mm / sec) on the x-axis. The friction coefficient of each sample and the low sugar cola base sample is shown in Figure 4 .

[0208] Figure 3 and Figure 4 showed that xanthan gum had a major impact on viscosity, while pectin had a major impact on friction. Figure 4 It was also shown that apple pectin had a higher friction coefficient and therefore was less lubricious than citrus pectin. Figure 4 It was further shown that as the degree of esterification (“DE”) increased from PEC60 to PEC90, lubricity increased significantly.

[0209] Example 2 - Fractional Factorial Experiment to Determine Viscosity and Friction Effects of Pectin and Xanthan Gum Alone

[0210] A highly concentrated fractional resolution IV design experiment was performed on four commercially available pectins and four commercially available xanthan gums to determine which pectins and / or xanthan gums had the greatest impact on viscosity and friction coefficient. Concentrates of each of the four pectins and each of the four xanthan gums listed in the table below were prepared by dissolving a sufficient amount of each pectin or xanthan gum in water to obtain a 5000 ppm pectin solution and a 10,000 ppm xanthan gum solution. Figure 5 Nineteen samples were then prepared by adding a sufficient amount of the pectin concentrate or xanthan gum concentrate to 24 ml of a low sugar cola base prepared according to the procedure described in Example 1 to obtain samples with the concentrations specified in Figure 5 .

[0211] The viscosity and friction coefficient of the samples were then measured according to the procedure described in Example 1 in a random order. Figure 5 The results are shown in Figure 6 . The friction coefficient values and viscosity values were then input into BIOPAT MODDE software from SARTORIUS STEDIM BIOTECH GMBH to generate the PCA plot shown in Figure 7 and the coefficient plot shown in .

[0212] Figure 6The frictional and viscous properties of each of the four pectins and each of the four xanthan gums are shown. Data points that trend upwards on the vertical axis indicate increasing friction, while data points that trend downwards on the vertical axis indicate increasing lubrication or decreasing friction. Similarly, data points that trend left on the horizontal axis indicate increasing viscosity, while data points that trend right on the horizontal axis indicate decreasing viscosity. Thus, according to Figure 6 , xanthan gums exhibit viscous properties, except for xanthan gum XMAS, which has an increasing effect on friction. Figure 6 It is also shown that all four pectins exhibit at least some frictional properties. However, the frictional properties of the pectins decrease as the degree of esterification increases (i.e., they become more lubricious). For example, PEC90, which has a higher degree of esterification, exhibits a greater lubricating effect than APec, PEC60, and CPPec.

[0213] Figure 7 The viscosity of each of the four pectins and each of the four xanthan gums is shown. As with the frictional properties, Figure 6 , Figure 7 it is shown that xanthan gums (except for xanthan gum XMAS) have viscous properties.

[0214] Figure 8 The coefficient of friction of each of the four pectins and each of the four xanthan gums is shown. As with the frictional properties, Figure 6 , Figure 8 it is shown that pectins with a higher degree of esterification tend to be more lubricious.

[0215] Example 3 - Optimal Design Experiment to Determine Viscosity and Friction Effects of Pectin and Xanthan Gum Mixtures

[0216] The viscosity and frictional effects of the mixtures listed in Table 4 were determined. A regular cola base sample was prepared by adding 152.22 g high fructose corn syrup, 0.6437 g 80% phosphoric acid, and 0.0723 g anhydrous citric acid to 1000 ml treated water and stirring. A low sugar cola base sample was prepared according to the procedure described in Example 1. A "Gold" cola base sample was prepared by adding 0.087 g rebaudioside A (Reb A 95), 0.2 g 80% phosphoric acid, and 28.55 g sucrose to 1000 ml treated water and stirring.

[0217] Concentrates of each of the pectins and each of the xanthan gums listed in Table 4 were prepared by dissolving a sufficient amount of each pectin or xanthan gum in water to obtain a 2000 ppm pectin solution and a 1000 ppm xanthan gum solution. Twenty samples were then prepared by adding a sufficient amount of the pectin concentrate or xanthan gum concentrate to an appropriate volume of the low sugar cola base sample to obtain beverage samples having the concentrations specified in Table 4.

[0218] The viscosity and friction coefficient of the base sample and experimental samples were then measured according to the procedure described in Example 1. The results are shown in Tables 4 and 5 and Figures 9-15

[0219] Table 4

[0220]

[0221] Table 5

[0222] Base Sample Friction Coefficient Viscosity Regular 1.22865 1.18933 Low Sugar 1.060286 0.8691 Gold 1.084792 0.93714

[0223] Figure 9 It is shown that pectin with high esterification degree is more lubricious and that apple pectin exhibits a more neutral profile at the concentrations listed in Table 4 as it does not exhibit large viscosity-type or friction-type attributes. Figure 9 It is also shown that both xanthan gum XMM and xanthan gum XMAS exhibit viscosity-type attributes. Figure 9 It is also shown that the blends tested exhibit a more neutral profile and mask the more extreme viscosity-type and friction-type attributes exhibited by pectin and xanthan gum alone.

[0224] Figure 10 and Figure 11 It is shown that pectin with high esterification degree (PEC90) has a high lubricious profile and that xanthan gum XMM and xanthan gum XMAS have large viscosity-type attributes.

[0225] Figure 12 It is shown that the viscosity-type and friction-type attributes change only slightly with increasing concentration of apple pectin. For example, Figure 12 It is shown that the friction-type attributes decrease slightly and the viscosity-type attributes increase slightly with increasing concentration of apple pectin.

[0226] Figure 13 It is shown that the viscosity-type attributes of citrus pectin (PEC90) increase only slightly with increasing concentration. However, Figure 13 It is also shown that the friction-type attributes decrease significantly (become more lubricious) with increasing concentration of citrus pectin (PEC90).

[0227] Figure 14 It is shown that the viscosity-type attributes of xanthan gum XMAS increase significantly with increasing concentration while the friction-type attributes remain unchanged.

[0228] Figure 15 It is shown that the viscosity-type attributes of xanthan gum XMM increase with increasing concentration but at a slower rate than Figure 13 shown for xanthan gum XMAS in Table 6. Figure 15 It is also shown that increasing the concentration of xanthan gum XMM only slightly increases the friction-type attributes. ​

[0229] Example 4 - Predictive Blending Using Computer Modeling

[0230] A multivariate data analysis (MVDA) batch method computer modeling program, BIOPAT MODDE and BIOPAT SIMCA, from SARTORIUS STEDIM BIOTECH GMBH, was used to predict the effect of concentration on viscosity-type and friction-type properties of apple pectin (APec), citrus pectin (PEC90), xanthan gum XMAS, xanthan gum XMM, and combinations thereof. Each program was set to reach a target of the viscosity and friction of regular cola by running iterations, which resulted in a blend with viscosity and friction values as close as possible to regular cola. Figures 16-19 Results are shown in Table 2.

[0231] Figures 16-19 The modeling results shown in Table 2 predict that the viscosity-type properties from xanthan gum XMAS increase sharply and the viscosity-type properties from xanthan gum XMM increase more progressively as the concentration of each increases. Figures 16-19 It is also predicted that the friction-type properties decrease sharply as the concentration of citrus pectin (PEC90) increases.

[0232] Figure 16 It is shown that about 115 ppm of apple pectin and about 62 ppm of xanthan gum XMM will produce a low sugar cola base sample with a friction coefficient (about 0.9) and a viscosity (about 1.1 cP) similar to that of a regular cola base sample. Figure 17 It is predicted that 300 ppm of apple pectin alone can be sufficient to mimic the friction coefficient and viscosity of a regular cola base sample, even though the viscosity can be slightly lower. Conversely, Figure 18 It is predicted that about 100 ppm of apple pectin and about 33 ppm of xanthan gum XMAS will produce a low sugar base sample with a higher viscosity than a regular cola base sample. Figure 19 It is predicted that about 100 ppm of apple pectin and about 36 ppm of xanthan gum XMM will mimic the friction coefficient and viscosity of a regular cola base sample.

[0233] Example 5 - Blend Validation

[0234] Regular and "gold" cola bases were prepared according to the procedure described in Example 3. Low sugar cola bases were prepared according to the procedure described in Example 1 and divided into six equal portions. Combinations of pectin and xanthan gum were added to five of the six low sugar cola base portions at the concentrations listed in Table 6 to produce samples for testing.

[0235] Table 6

[0236]

[0237] The viscosity and friction coefficient of each cola base and each sample were measured according to the procedure described in Example 13. The results are shown in Table 7 and Figure 20

[0238] Table 7

[0239] Sample Viscosity Friction Coefficient Regular Coke Base Sample 1.18933 1.22865 Low Sugar Coke Base Sample 0.8691 1.060286 Gold Coke Base Sample 0.93714 1.084792 49 0.938553 0.911522 50 1.2181 1.041919 51 1.2587 1.097031 52 1.4123 1.027969 53 0.937573 0.488514

[0240] Figure 20 A plot of the friction coefficient (y-axis) versus the normalized slip velocity (x-axis) (in units of Pa*m) for a given sample. Figure 20 The peak friction coefficient for each test sample is listed in Table 7 and indicates that blending apple pectin with either xanthan gum XMM or xanthan gum XMAS results in a low sugar cola base that has a friction coefficient and viscosity similar to a regular cola base. Thus, the pectin and xanthan gum blends listed in Table 6 exhibit mouthfeel properties similar to a regular cola base sample when added to a low sugar cola base sample.​

Claims

1. A beverage comprising: (1) Pectin having an average molecular weight in the range of 50,000 Daltons (Da) to 400,000 Da; (2) First xanthan gum having an average molecular weight in the range of 6,000,000 Da to 8,700,000 Da; (3) Non-nutritive sweeteners; and (4) Water; The beverage described herein has a viscosity in the range of 1.0 cP to 1.5 cP and a coefficient of friction in the range of 0.9 to 1.

4.

2. The beverage according to claim 1, wherein the pectin is selected from the group consisting of apple pectin, citrus pectin, grape pectin and carrot pectin.

3. The beverage according to claim 2, wherein the pectin is apple pectin.

4. The beverage of claim 3, wherein the first xanthan gum has an average molecular weight of 8,700,000 Da.

5. The beverage according to claim 1, wherein the pectin has an esterification degree in the range of 50% to 99%.

6. The beverage according to claim 1, wherein the pectin is present in the composition at a concentration ranging from 50 ppm to 4000 ppm.

7. The beverage according to claim 1, wherein the first xanthan gum is present in the composition at a concentration ranging from 0.01 ppm to 3000 ppm.

8. The beverage of claim 1, further comprising a second xanthan gum, wherein the second xanthan gum has an average molecular weight in the range of 25,000,000 Da to 40,000,000 Da.

9. The beverage of claim 1, wherein the pectin has an average molecular weight in the range of 50,000 Da to 300,000 Da.

10. The beverage according to claim 1, comprising: (1) 100 ppm to 300 ppm of the pectin; and (2) 0.01 ppm to 100 ppm of the first xanthan gum.

11. The beverage according to claim 8, comprising: (1) 100 ppm to 300 ppm of the pectin; (2) 0.01 ppm to 100 ppm of the first xanthan gum; and (3) 0.01 ppm to 100 ppm of the second xanthan gum.

12. The beverage of claim 1, further comprising a second pectin, wherein the second pectin has an average molecular weight in the range of 50,000 Da to 400,000 Da.

13. The beverage according to claim 1, wherein the non-nutritive sweetener is selected from the group consisting of steviol glycosides, monk fruit sweetener, stevia glycosides, symmonin, monosaccharide, curculigoside, glycyrrhizic acid, neohesperidin, dihydrochalcone, glycyrrhizin, smilax china, phloroglucinol, trifolin, stevia lactone, blazein, selenoside, pyroside A, ginsenoside A, fusiformin A and B, soapberry sesquiterpene glycosides, semaside, monosodium glutamate, areca catechin I and II, gentianin I, glycyrrhizin I, absinthecetine A, and cyclocarya glycoside I, or combinations thereof.

14. The beverage according to claim 1, wherein the non-nutritive sweetener is selected from the group consisting of mogroside IV, mogroside V, or combinations thereof.

15. The beverage according to claim 13, wherein the non-nutritive sweetener is steviol glycoside.

16. The beverage according to claim 15, wherein the steviol glycoside is selected from the group consisting of stevioside, levofloxacin A, levofloxacin B, levofloxacin C, levofloxacin D, levofloxacin E, levofloxacin F, levofloxacin G, levofloxacin H, levofloxacin I, levofloxacin J, levofloxacin K, levofloxacin L, levofloxacin M, levofloxacin N, levofloxacin O, levofloxacin P, levofloxacin Q, steviol disaccharide, durcuryl glycoside A, and combinations thereof.

17. The beverage according to claim 1, wherein the beverage is a carbonated beverage or a non-carbonated beverage.

18. The beverage according to claim 1, wherein the beverage is a soft drink, a frozen carbonated beverage, a fruit juice, a fruit juice flavored beverage, a sports drink, a fortified / enhanced water beverage, a flavored water, a soy beverage, a vegetable beverage, a malt beverage, a fermented beverage, a tea beverage, a dairy beverage, a smoothie beverage, a caffeinated energy beverage, or an alcoholic beverage.

19. The beverage of claim 1, wherein the beverage is a frozen beverage, a fruit-flavored beverage, a coffee beverage, an energy beverage, or a grain-based beverage.

20. The beverage of claim 1, wherein the beverage is a cola beverage, a yogurt beverage, or kefir.

21. A method for improving the taste of a beverage, comprising adding to the beverage: (1) Pectin having an average molecular weight in the range of 50,000 Da to 400,000 Da; and (2) A first xanthan gum having an average molecular weight in the range of 6,000,000 Da to 10,000,000 Da; and (3) Non-nutritive sweeteners; Effective amounts of pectin and xanthan gum are added to provide a viscosity in the range of 1.0 cP to 1.5 cP and a coefficient of friction in the range of 0.9 to 1.4 after the addition of pectin and first xanthan gum.

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