Steviol glycoside compositions with improved properties

Abstract

Disclosed herein are edible compositions comprising a steviol glycoside composition comprising from 5% to 30% by weight of rebaudioside M (reb M), from 15% to 35% by weight of rebaudioside AM (reb AM), and from 10% to 25% by weight of rebaudioside N2 (reb N2), based on the total amount of steviol glycosides in the edible composition, wherein the edible composition has improved solubility and / or foaming profile.

Description

Technical Field

[0001] Disclosed herein are edible compositions comprising steviol glycosides and having improved foaming and / or solubility characteristics. Background Art

[0002] Natural caloric sugars, such as sucrose, fructose and glucose, are used to provide a pleasant taste to foods and beverages. Sucrose, in particular, imparts a taste that consumers prefer. Although sucrose provides an excellent sweet taste profile, it is high in calories. To meet consumer demand, no-calorie or low-calorie sweeteners have been added to foods and beverages such as carbonated beverages.

[0003] For example, steviol glycosides (e.g., rebaudiana) from stevia (Stevia Rebaudiana) plants have been used to replace sucrose. However, steviol glycosides may cause excessive and lasting foaming in beverages, particularly in carbonated beverages. Such foaming problems may significantly increase cost and time and reduce throughput. In addition, the foaming of carbonated beverages during manufacturing may cause the loss of CO during filling. In addition, the low solubility of traditional steviol glycoside compositions may hinder them from being mixed with beverage syrups and other concentrates. Therefore, there is a need for steviol glycoside compositions with improved solubility and / or foaming characteristics. Summary of the invention

[0004] Described herein are edible compositions comprising a steviol glycoside composition comprising 5 wt % to 30 wt % rebaudioside M (reb M), 15 wt % to 35 wt % rebaudioside AM (reb AM), and 10 wt % to 25 wt % rebaudioside N2 (reb N2), based on the total amount of steviol glycosides in the edible composition, wherein the edible composition has a foam height that is at least about 1% lower than the foam height of a control composition sweetened with rebaudioside (reb A) without the steviol glycoside composition, a foam stability that is at least about 1% lower than the foam stability of a control composition sweetened with reb A without the steviol glycoside composition, or a combination thereof.

[0005] Also described are edible compositions comprising a steviol glycoside composition comprising 5 wt % to 30 wt % rebaudioside M (reb M), 15 wt % to 35 wt % rebaudioside AM (reb AM), and 10 wt % to 25 wt % rebaudioside N2 (reb N2), based on the total amount of steviol glycosides in the edible composition, wherein the edible composition has improved solubility compared to a control composition sweetened with reb M without the steviol glycoside composition, improved solubility compared to a control composition sweetened with reb D without the steviol glycoside composition, or a combination thereof.

[0006] Also described is a steviol glycoside dry blend comprising 5 to 30 wt % reb M, 15 to 35 wt % reb AM, and 10 to 25 wt % reb N2, based on the total amount of steviol glycosides in the blend on a dry basis, wherein the steviol glycosides have a bound water solubility of up to 20% at 21° C.

[0007] The foregoing summary is illustrative only and is not intended to be limiting in any way. In addition to the above-described illustrative aspects, embodiments, and features, further aspects, embodiments, and features will become apparent by reference to the drawings and the following detailed description. DETAILED DESCRIPTION

[0008] The following provides definitions of certain terms used in this specification. Unless otherwise defined, all technical and scientific terms herein generally have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.

[0009] The following terms are used throughout the disclosure and are defined below.

[0010] As used herein and in the appended claims, singular forms such as "a" and "an" and "the" and similar referents in the context of describing elements (especially in the context of the following claims) are to be understood to cover both the singular and the plural, unless otherwise indicated herein or clearly contradicted by context.

[0011] Recitation of ranges of values ​​herein are merely intended to serve as a shorthand method of referring individually to each separate value falling within the range, unless otherwise indicated herein, and each separate value is incorporated into the specification as if it were individually recited herein.

[0012] All methods described herein can be performed in any suitable order unless otherwise indicated herein or otherwise clearly contradicted by context.

[0013] Unless otherwise specified, the use of any and all examples or exemplary language (e.g., "such as") provided herein is intended only to better illustrate the embodiments and does not limit the scope of the claims. No language in this specification should be construed as indicating that any non-claimed element is essential.

[0014] As used herein, the term "about" in reference to a number is generally considered to include numbers within 1%, 5% or 10% in either direction (greater than or less than) of that number unless otherwise stated or obvious from the context (unless the number would be less than 0% or more than 100% of the possible value).

[0015] As used herein, "substantially free" means less than about 5 wt%, less than about 4 wt%, less than about 3 wt%, less than about 2 wt%, less than about 1 wt%, less than about 0.5 wt%, less than about 0.1 wt%, less than about 0.05 wt%, less than about 0.01 wt%, or no such component.

[0016] As used herein, "edible" means suitable and / or safe to eat.

[0017] As provided herein, in any embodiment, the composition can be a liquid or a semisolid. In any embodiment, the composition can be a beverage. As used herein, "beverage" refers to any drinkable liquid or semiliquid, including, for example, flavored water, soft drinks, fruit drinks, coffee-based beverages, tea-based beverages, juice-based beverages, milk-based beverages, carbonated or non-carbonated beverages, alcoholic or non-alcoholic beverages, enhanced bubble drinks, cola, lemon-lime flavored bubble drinks, orange flavored bubble drinks, grape flavored bubble drinks, strawberry flavored bubble drinks, pineapple flavored bubble drinks, ginger ale, soft drinks, and root beer.

[0018] As used herein, "carbonated composition" refers to a composition containing carbon dioxide gas. Examples of carbonated compositions include beverages such as soda, non-alcoholic beverages, and alcoholic beverages. Specific examples include, but are not limited to, sparkling drinks, cola, diet coke, ginger ale, soda pop, and carbonated water with juice flavor.

[0019] As used herein, "Brix" refers to the sugar content in an aqueous solution in terms of sucrose, based on the overall composition. One Brix is ​​1 gram of sucrose in 100 grams of solution. The Brix of steviol glycosides (e.g., rebaudioside) can be calculated by a flavor evaluation panel using the sweetness relative to sucrose. For example, Reb A is about 300 times sweeter than sucrose; therefore, the amount of Reb A equivalent to 1 Brix in terms of sucrose is about 33.3 ppm Reb A. Approximate relative sweetness values ​​for sweeteners that can be used as sucrose substitutes are listed in Table 1.1 of "Alternative Sweeteners," 4th edition (Lyn O'Brien-Nabors, CRC Press, published on October 26, 2016, ISBN 9781138198562-CAT#K31388), which is incorporated herein by reference in its entirety for all purposes.

[0020] As used herein, "foam height" and "foam volume" are used interchangeably and refer to the foam height of a composition measured by a "foam height assay". The foam height assay is performed by placing the composition described herein in a 10 ounce glass bottle and storing the bottle at 4.4°C overnight until the assay begins. A 1000 mL graduated cylinder is rinsed with distilled water. The 1000 mL graduated cylinder is placed upside down on the neck of the bottle containing the composition to form a tight seal. When ready to measure, quickly invert the graduated cylinder with the bottle connected to its neck to allow all the liquid in the bottle to pour into the graduated cylinder. Once the composition in the bottle is completely poured out, the foam height is recorded, which corresponds to the difference between the reading at the foam / air interface and the reading at the liquid / foam interface. The measurement of foam volume is also described in U.S. Application No. 12 / 563,261, which is incorporated herein by reference in its entirety. The composition can be prepared using a tissue-tearor method. The composition formulation is placed in a centrifuge tube and subjected to moderate shear using a homogenizer for a specified amount of time. After mixing is stopped, the foam height and / or foam stability is recorded. Foam height measurements are correlated to industry standards.

[0021] As used herein, "foam stability" is a measure of the length of time that the foam completely covers the top of the composition. Foam stability is measured by the "foam stability assay," which is performed as follows. While measuring "foam height" as described above, a timer is started to measure the foam stability. When the foam forms a break at the top of the composition so that the composition can be seen from the top of the graduated cylinder, the timer is stopped. The measured time is recorded as the "foam stability." The foam stability measurements described herein are correlated to industry standards.

[0022] As used herein, the phrases "sugar-like characteristics", "sugar-like taste", "sugar-like sweetness", "sugar-containing" and "sugar-like" are synonymous. Sugar-like characteristics include any characteristics similar to sucrose, and include but are not limited to maximum response, flavor characteristics, time characteristics, adaptation behavior, mouthfeel, concentration / response functional behavior, tastants and flavor / sweetness interactions, and temperature effects. These characteristics are aspects in which the taste of sucrose is different from the taste of natural and synthetic high-potency sweeteners. Whether the characteristics are more sugar-like is determined by evaluating sugar and compositions containing and not containing steviol glycoside sweetener compositions by a specialized taster or a trained sensory evaluation panel. Such evaluations quantify the similarity of the characteristics of the composition comprising the sweetener composition according to the present invention compared to the composition comprising sugar. Suitable procedures for determining whether a composition has a more sugar-like taste are well known in the art. In addition, the flavor characteristics of a sweetener composition are the quantitative distribution of the relative intensities of all taste attributes in the presented taste attributes. Such distributions are usually plotted as bar graphs or radar plots.

[0023] As used herein, "throw syrup" or "concentrated syrup" refers to a composition comprising a concentrated amount of a steviol glycoside composition as described herein, the volume of the liquid medium of which is less than the volume of the liquid medium found in the finished beverage. Throw syrup can be combined with a liquid medium to form a finished beverage. Typically, reducing the volume of the liquid medium in the throw syrup allows, for example, to extend the shelf life and / or reduce transportation costs. In any embodiment, the throw syrup can be formulated to provide a finished beverage composition of about 2 times to about 10 times the volume of the liquid medium upon dilution, such as about 3 times, about 4 times, about 5 times, about 6 times, about 7 times, about 8 times, or about 9 times the volume of the liquid medium.

[0024] As used herein, "medium" is the basic component of the compositions disclosed herein, in which components are dissolved. Typically, the medium is a "liquid medium" or "liquid matrix". Non-limiting examples of culture media include water, sparkling water, soda water, seltzer water, sparkling mineral water, deionized water, distilled water, reverse osmosis water, carbon-treated water, purified water, demineralized water, phosphoric acid, phosphate buffer, citric acid, citrate buffer, carbon-treated water, fruit juice, gel drink, coffee, tea, milk or any other daily product, non-dairy product, alcohol component or a combination of two or more thereof. In any embodiment, the culture medium can be carbonated or non-carbonated.

[0025] The present technology provides an edible composition comprising a steviol glycoside composition, based on the total amount of steviol glycosides in the edible composition, the steviol glycoside composition comprises 5% to 30% by weight of rebaudioside M (reb M), 15% to 35% by weight of rebaudioside AM (reb AM) and 10% to 25% by weight of rebaudioside N2 (reb N2), wherein the edible composition has a foam height lower than the foam height of a control composition sweetened by rebaudioside (reb A) without the steviol glycoside composition by at least about 1%, a foam stability lower than the foam stability of a control composition sweetened by reb A without the steviol glycoside composition by at least about 1%, or a combination thereof. In one embodiment, reb M is present in an amount ranging from 10% to 25% by weight based on the total amount of steviol glycosides in the edible composition. In one embodiment, reb M is present in an amount ranging from 8% to 27% by weight based on the total amount of steviol glycosides in the edible composition. In one embodiment, based on the total amount of steviol glycosides in the edible composition, reb AM is present in an amount ranging from 25% to 35% by weight. In one embodiment, based on the total amount of steviol glycosides in the edible composition, reb N2 is present in an amount ranging from 10% to 20% by weight.

[0026] As used herein, the abbreviated term "reb" refers to "rebaudioside." The two terms have the same meaning and are used interchangeably.

[0027] As used herein, the term "steviol glycoside" refers to a glycoside of steviol. Steviol glycosides are diterpene glycosides characterized by a single core structure, i.e., steviol, and differ in that carbohydrate residues are present at positions C13 and C19. Steviol glycosides may be natural or produced by fermentation, bioenzyme cascades, or extraction from the leaves of the stevia plant. Exemplary types of steviol glycosides are steviol monoglycosides, steviol disaccharides, rubusoside, stevioside, dulcoside, and rebaudioside. Examples of steviol glycosides are steviol monoglycoside, steviol monoglycoside A, steviol bioglycoside, steviol bioglycoside D, rubusoside, steviol bioglycoside A, steviol bioglycoside B, rebaudioside B, stevioside, rebaudioside G, stevioside A, stevioside B, stevioside C, rebaudioside C, rebaudioside A, rebaudioside E, rebaudioside E2, rebaudioside E4, rebaudioside E6, rebaudioside E3, rebaudioside D, rebaudioside I, rebaudioside AM, rebaudioside D7 , rebaudioside M, rebaudioside M4, rebaudioside N2, rebaudioside O2, rebaudioside 1a, rebaudioside 1b, rebaudioside 1c, rebaudioside 1d, rebaudioside 1e, rebaudioside 1f, rebaudioside 1g, rebaudioside 1h, rebaudioside 1i, rebaudioside 1j, rebaudioside 1k, rebaudioside 1l, rebaudioside 1m, rebaudioside 1n, rebaudioside 2a, synthetic steviol glycosides, such as enzymatically glycosylated steviol glycosides, and combinations thereof.

[0028] In one embodiment, the steviol glycoside composition further comprises rebaudioside O4 (reb O4). In one embodiment, based on the total amount of steviol glycosides in the edible composition, the steviol glycoside composition further comprises about 3 wt % to about 10 wt % reb O4. In one embodiment, based on the total amount of steviol glycosides in the edible composition, the steviol glycoside composition further comprises about 5 wt % to about 9 wt % reb O4.

[0029] In one embodiment, the steviol glycoside composition further comprises one or more additional steviol glycosides selected from Reb 2M, Reb M5, Reb D9, Reb 2A, Reb O4, Reb M4, Reb E, Reb O, Reb D, Reb K, Reb N, Reb C2, Reb J, Reb K2, Reb V2, Reb H, Reb I, Reb A, stevioside, Reb F, Reb C, dulcoside A, rubusoside, Reb F, Reb C, dulcoside A, rubusoside, Reb B, Sbio, and combinations thereof.

[0030] In one embodiment, the steviol glycoside composition further comprises one or more other steviol glycosides.

[0031] In any embodiment, the remainder of the steviol glycoside composition can be any one or more steviol glycosides.

[0032] In any embodiment, the composition has a foam height that is lower than the foam height of a control composition sweetened with reb A without the steviol glycoside composition, a foam stability that is lower than the foam stability of a control composition sweetened with reb A without the steviol glycoside composition, or a combination thereof. As used herein, the phrase "control composition sweetened with reb A without the steviol glycoside composition" is a composition sweetened only with reb A, without the steviol glycoside composition of the present disclosure, but containing the same remaining ingredients at the same concentration as the comparative composition.

[0033] In any embodiment, the composition may exhibit a foam height that is at least about 1% lower than the foam height of a control composition sweetened by reb A without a steviol glycoside composition. In any embodiment, the composition may exhibit a foam height that is at least about 5% lower than the foam height of a control composition sweetened by reb A without a steviol glycoside composition. In any embodiment, the composition may exhibit a foam height that is at least about 10% lower than the foam height of a control composition sweetened by reb A without a steviol glycoside composition. In any embodiment, the composition may exhibit a foam height that is at least about 25% lower than the foam height of a control composition sweetened by reb A without a steviol glycoside composition. In any embodiment, the composition may exhibit a foam height that is at least about 35% lower than the foam height of a control composition sweetened by reb A without a steviol glycoside composition. In any embodiment, the composition may exhibit a foam height that is about 1% to about 50% lower than the foam height of a control composition sweetened by reb A without a steviol glycoside composition. In any embodiment, the composition may exhibit a foam height that is about 45% to about 65% lower than the foam height of a control composition sweetened by reb A without a steviol glycoside composition. In any embodiment, the composition may exhibit a foam height that is about 45% to about 55% lower than the foam height of a control composition sweetened by reb A without a steviol glycoside composition. In any embodiment, the composition may exhibit a foam height that is about 60% to about 70% lower than the foam height of a control composition sweetened by reb A without a steviol glycoside composition. In any embodiment, the foam height of the compositions disclosed herein is about 0.1% to about 100% lower than the foam height of a control composition sweetened with reb A without the steviol glycoside composition, for example, about 0.5%, about 1%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, about 85%, about 90%, about 95%, or about 100%, including all values ​​and subranges therebetween.

[0034] In any embodiment, the composition may exhibit a foam stability that is at least about 1% lower than the foam stability of a control composition sweetened by reb A without a steviol glycoside composition. In any embodiment, the composition may exhibit a foam stability that is at least about 5% lower than the foam stability of a control composition sweetened by reb A without a steviol glycoside composition. In any embodiment, the composition may exhibit a foam stability that is at least about 10% lower than the foam stability of a control composition sweetened by reb A without a steviol glycoside composition. In any embodiment, the composition may exhibit a foam stability that is about 1% to about 75% lower than the foam stability of a control composition sweetened by reb A without a steviol glycoside composition. In any embodiment, the composition may exhibit a foam stability that is about 10% to about 30% lower than the foam stability of a control composition sweetened by reb A without a steviol glycoside composition. In any embodiment, the composition may exhibit a foam stability that is about 8% to about 15% lower than the foam stability of a control composition sweetened by reb A without a steviol glycoside composition. In any embodiment, the composition can exhibit a foam stability that is about 20% to about 25% lower than the foam stability of a control composition sweetened by reb A without the steviol glycoside composition. In any embodiment, the foam stability of the composition disclosed herein is about 0.1% to about 100% lower than the foam stability of a control composition sweetened by reb A without the steviol glycoside composition, for example, about 0.5%, about 1%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, about 85%, about 90%, about 95%, or about 100%, including all values ​​and subranges therebetween.

[0035] In any embodiment, the edible composition is substantially free of additional "foam suppressors," which term refers to agents that, when added to an edible control composition, reduce the foam height and / or foam stability of the edible control composition by at least about 0.5%.

[0036] Also provided is an edible composition comprising a steviol glycoside composition, based on the total amount of steviol glycosides in the edible composition, the steviol glycoside composition comprises 5% to 30% by weight of rebaudioside M (reb M), 15% to 35% by weight of rebaudioside AM (reb AM) and 10% to 25% by weight of rebaudioside N2 (reb N2), wherein the edible composition has improved solubility compared to a control composition sweetened with reb M without the steviol glycoside composition, improved solubility compared to a control composition sweetened with reb D without the steviol glycoside composition, or a combination thereof. In one embodiment, based on the total amount of steviol glycosides in the edible composition, reb M is present in an amount ranging from 10% to 25% by weight. In one embodiment, based on the total amount of steviol glycosides in the edible composition, reb M is present in an amount ranging from 8% to 27% by weight. In one embodiment, based on the total amount of steviol glycosides in the edible composition, reb AM is present in an amount ranging from 25% to 35% by weight. In one embodiment, based on the total amount of steviol glycosides in the edible composition, reb N2 is present in an amount ranging from 10% to 20% by weight.

[0037] As used herein, the phrase "a control composition sweetened with reb M without a steviol glycoside composition" is a composition sweetened only with reb M, without a steviol glycoside composition of the present disclosure, but containing the same remaining ingredients at the same concentrations as the comparative composition.

[0038] As used herein, the phrase "a control composition sweetened with reb D without a steviol glycoside composition" is a composition sweetened with reb D alone, without a steviol glycoside composition of the present disclosure, but containing the same remaining ingredients at the same concentrations as the comparative composition.

[0039] Also provided is a steviol glycoside dry blend, based on the total amount of steviol glycosides in the blend, the steviol glycoside dry blend comprises 5% to 30% by weight reb M, 15% to 35% by weight reb AM and 10% to 25% by weight reb N2, wherein the steviol glycosides have a solubility in bound water of up to 20% at 21°C. In one embodiment, reb M is present in an amount ranging from 10% to 25% by weight based on the total amount of steviol glycosides in the blend. In one embodiment, reb M is present in an amount ranging from 8% to 27% by weight based on the total amount of steviol glycosides in the blend. In one embodiment, reb AM is present in an amount ranging from 25% to 35% by weight based on the total amount of steviol glycosides in the blend. In one embodiment, reb N2 is present in an amount ranging from 10% to 20% by weight based on the total amount of steviol glycosides in the blend. In any embodiment, steviol glycosides keep at least (e.g., minimum) 24 hours in solution. In any embodiment, steviol glycosides keep a range of 24 hours to 365 days (1 year) in solution. In any embodiment, steviol glycosides keep a range of 24 hours to 6 months in solution. In any embodiment, steviol glycosides keep a range of 24 hours to 7 days in solution. In any embodiment, steviol glycosides keep a range of 24 hours to 48 hours in solution. In any embodiment, steviol glycosides keep a range of 48 hours to 1 week in solution. In any embodiment, steviol glycosides keep a range of 1 week to 4 weeks in solution. In any embodiment, steviol glycosides keep at least 4 weeks in solution.

[0040] Also provided is an edible composition comprising a steviol glycoside composition, the steviol glycoside composition comprising 5% to 30% by weight rebaudioside M (reb M), 15% to 35% by weight rebaudioside AM (reb AM) and 10% to 25% by weight rebaudioside N2 (reb N2), based on the total amount of steviol glycosides in the edible composition, wherein the edible composition exhibits a sucrose sweetness equivalent (SSE) of at least 1%, and wherein the edible composition has a foam height that is at least about 1% lower than the foam height of a control composition sweetened with rebaudioside (reb A) without the steviol glycoside composition, a foam stability that is at least about 1% lower than the foam stability of a control composition sweetened with reb A without the steviol glycoside composition, or a combination thereof. In any embodiment, the edible composition exhibits a sucrose sweetness equivalent of at least 5%, at least 10%, at least 15%, or at least 20%.

[0041] Also provided is an edible composition comprising a steviol glycoside composition, based on the total amount of steviol glycosides in the edible composition, the steviol glycoside composition comprises 5% to 30% by weight of rebaudioside M (reb M), 15% to 35% by weight of rebaudioside AM (reb AM) and 10% to 25% by weight of rebaudioside N2 (reb N2), wherein the edible composition exhibits at least 1% sucrose sweetness equivalent (SSE), and wherein the edible composition has improved solubility compared to a control composition sweetened with reb M without the steviol glycoside composition, improved solubility compared to a control composition sweetened with reb D without the steviol glycoside composition, or a combination thereof. In any embodiment, the edible composition exhibits at least 5%, at least 10%, at least 15% or at least 20% sucrose sweetness equivalent.

[0042] In any embodiment, one or more edible compositions described herein have a Brix in the range of about 0.5 to about 14 for sucrose; for example, the Brix in the range of about 1, about 1.5, about 2, about 2.5, about 3, about 3.5, about 4, about 4.5, about 5, about 5.5, about 6, about 6.5, about 7, about 7.5, about 8, about 8.5, about 9, about 9.5, about 10, about 10.5, about 11, about 11.5, about 12, about 12.5, about 13, about 13.5, or about 14, including all values ​​and subranges therebetween. In some embodiments, one or more edible compositions described herein have a Brix in the range of about 11 to about 12 for sucrose. In some embodiments, one or more edible compositions described herein have a Brix in the range of about 10 to about 12. In some such embodiments, the one or more edible compositions described herein are carbonated compositions. In some embodiments, the one or more edible compositions described herein have a Brix in the range of about 5 to about 10 or about 5 to about 8. In some such embodiments, the composition is a fruit juice. In some embodiments, the one or more edible compositions described herein have a Brix in the range of about 5 to about 13.5. In some such embodiments, the composition is an energy drink or a sports drink. In some embodiments, the one or more edible compositions described herein have a Brix in the range of about 4 to about 14. In some such embodiments, the composition is tea. In some embodiments, the total content of the one or more steviol glycosides ranges from about 5% by weight to about 8% by weight. In some such embodiments, the composition is milk.

[0043] In any embodiment, the one or more edible compositions described herein have a pH in the range of about 2.2 to about 7.5, for example, about 2.2, about 2.3, about 2.4, about 2.5, about 2.6, about 2.7, about 2.8, about 2.9, about 3.0, about 3.1, about 3.2, about 3.3, about 3.4, about 3.5, about 3.6, about 3.7, about 3.8, about 3.9, about 4.0, about 4.1, about 4.2, about 4.3, about 4.4, about 4.5, about 4.6, about 4.7, about 4.8, about 4.9, about 5.0, about 5.1, about 5.2, about 5.3, about 5.4, about 5.5 In some embodiments, the one or more edible compositions described herein have a pH ranging from about 6 to about 7. In some embodiments, the one or more edible compositions described herein have a pH ranging from about 2.5 to about 3.5. In some embodiments, the one or more edible compositions described herein have a pH ranging from about 2.5 to about 3.5. In some embodiments, the one or more edible compositions described herein have a pH ranging from about 2.5 to about 3.5. In some embodiments, the one or more edible compositions described herein have a pH ranging from about 2.5 to about 3.5. In some embodiments, the one or more edible compositions described herein have a pH ranging from about 2.5 to about 5. In some such embodiments, the composition is a fruit juice, soda, a juice drink, and / or an energy drink. In some embodiments, the composition has a pH ranging from about 2.8 to about 5.2. In some such embodiments, the composition is tea or coffee.

[0044] In some embodiments, the one or more edible compositions described herein are beverages. In some embodiments, the beverage is a carbonated beverage.

[0045] In some embodiments, one or more beverages described herein contain a steviol glycoside composition in an amount of about 1 ppm to about 5000 ppm, for example, about 1 ppm, about 5 ppm, about 50 ppm, 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 1100 ppm, about 1200 ppm, about 1300 ppm, about 1400 ppm, about 1500 ppm, about 1600 ppm, about 1700 ppm, about 1800 ppm, about 1900 ppm, about 2000 ppm, about 2500 ppm, about 3000 ppm, about 3500 ppm, about 4000 ppm, about 4500 ppm, or about 5000 ppm, including all values ​​and subranges therebetween, based on the total beverage composition. In some embodiments, the beverages described herein contain a steviol glycoside composition in an amount of about 100 ppm to about 700 ppm, for example, about 100 ppm, about 125 ppm, about 150 ppm, about 175 ppm, about 200 ppm, about 225 ppm, about 250 ppm, about 275 ppm, about 300 ppm, about 325 ppm, about 350 ppm, about 375 ppm, about 400 ppm, about 425 ppm, about 450 ppm, about 475 ppm, about 500 ppm, about 525 ppm, about 550 ppm, about 575 ppm, about 600 ppm, about 625 ppm, about 650 ppm, about 675 ppm, and about 700 ppm, including all values ​​and subranges therebetween, based on the total beverage composition.

[0046] In some embodiments, the one or more edible compositions described herein are throwable syrups formulated for dilution with a liquid medium by adding an appropriate amount of water or other liquid medium to form a beverage disclosed herein.

[0047] In some embodiments, the one or more parabolic syrups described herein contain a steviol glycoside composition at a concentration of about 100 ppm to about 10,000 ppm, for example, about 200 ppm, about 500 ppm, about 1000 ppm, about 2000 ppm, about 3000 ppm, about 4000 ppm, about 5000 ppm, about 6000 ppm, about 7000 ppm, about 8000 ppm, about 9000 ppm, about 10,000 ppm (including all subranges and values ​​therebetween), based on the overall composition of the parabolic syrup. In some embodiments, based on the overall composition of the parabolic syrup, the one or more parabolic syrups described herein comprise a steviol glycoside composition at a concentration of about 500 ppm to about 7000 ppm, for example, about 500 ppm, about 600 ppm, about 700 ppm, about 800 ppm, about 900 ppm, about 1000 ppm, about 2000 ppm, about 3000 ppm, about 4000 ppm, about 5000 ppm, about 6000 ppm, about 7000 ppm (including all sub-ranges and values ​​therebetween). In other embodiments, based on the overall composition of the parabolic syrup, the one or more parabolic syrups described herein comprise a steviol glycoside composition at a concentration of about 75 ppm to about 60,000 ppm (including all sub-ranges and values ​​therebetween). In other embodiments, the one or more parabolic syrups described herein comprise a steviol glycoside composition at a concentration of about 450 ppm to about 15,000 ppm. In other embodiments, the one or more throwable syrups described herein comprise a steviol glycoside composition having a concentration of about 750 ppm to about 25,000 ppm. In other embodiments, the one or more throwable syrups described herein comprise a steviol glycoside composition having a concentration of about 18,000 ppm to about 60,000 ppm.

[0048] In some embodiments, when the one or more throw syrups disclosed herein are added to a liquid medium to form a beverage, the beverage exhibits the foam height and / or foam stability of the one or more edible compositions described herein.

[0049] In some embodiments, the beverage prepared from the one or more throw syrups described herein is a carbonated beverage. The resulting carbonated beverage may have any amount of CO2 disclosed herein.

[0050] In some embodiments, one or more parabolic syrups described herein are added to a liquid medium to form a beverage, wherein the ratio of the liquid medium to the parabolic syrup may be in the range of about 2:1 to about 12:1, including about 2:1, about 3:1, about 4:1, about 5:1, about 6:1, about 7:1, about 8:1, about 9:1, about 10:1, about 11:1, and about 12:1, including all values ​​and subranges therebetween. In some embodiments, the ratio of the liquid medium to the parabolic syrup is about 5:1. In some such embodiments, the parabolic syrup is soda syrup, and the beverage is soda. In some embodiments, the ratio of the liquid medium to the parabolic syrup is about 9:1. In some such embodiments, the parabolic syrup is chocolate syrup and the beverage is chocolate milk or other chocolate flavored beverages.

[0051] The one or more edible compositions described herein (including beverages and / or throw syrups) may optionally include flavorings, colorings, and other additives, such as food-grade acids and preservatives.

[0052] In some embodiments, the one or more beverages and disposable syrups described herein include a composition based on a fruit juice obtained from a fruit or vegetable. The composition based on the fruit juice can be used in any form such as a fruit juice form, a concentrate, an extract, a powder (which can be reconstituted with water or other suitable liquids), etc. Suitable fruit juices include, for example, non-citrus fruit juices, such as apple juice, grape juice, pear juice, peach juice, blackcurrant juice, raspberry juice, gooseberry juice, blackberry juice, blueberry juice, strawberry juice, sugar apple juice, pomegranate juice, guava juice, kiwi juice, mango juice, papaya juice, watermelon juice, cantaloupe juice, cherry juice, cranberry juice, peach juice, apricot juice, plum juice, and pineapple juice; citrus juices, such as orange juice, lemon juice, lime juice, grapefruit juice, and tangerine juice; and vegetable juices, such as carrot juice and tomato juice; or any combination thereof. In some embodiments, the one or more beverages and throw syrups described herein also include a fruit or vegetable liquid containing a percentage of solids derived from the fruit or vegetable (e.g., pulp, seeds, skins, fiber, etc. and pectin naturally present in the fruit or vegetable). In some embodiments, the juice-based composition is fortified with dissolved calcium in the form of calcium carbonate, calcium lactate, calcium oxide, or calcium hydroxide.

[0053] In some embodiments, one or more beverages and disposable syrups described herein further comprise a dairy composition, wherein the dairy composition contains dairy protein. Exemplary dairy compositions include any type of dairy product, including cream, whole milk, low-fat milk, skim milk, milk solids, condensed milk, or any combination thereof, particularly a combination of cream and skim milk. Dairy compositions typically include an amount of dairy protein, such as whey protein containing β-lactoglobulin, α-lactalbumin, or serum albumin; and the like. In some embodiments, dairy products can be replaced with an amount of non-dairy components such as soy milk, soy protein, almond milk, coconut milk, or any combination thereof.

[0054] In some embodiments, one or more beverages described herein and throwaway syrups also include a hydrophilic colloid composition. The hydrophilic colloid composition may include natural gum, synthetic gum, starch, modified starch, pectin, gelatin, alginate, modified alkyl cellulose or any combination thereof. Specifically, the hydrophilic colloid composition may include propylene glycol alginate, gum arabic, pectin, locust bean gum, guar gum, gellan gum, xanthan gum, ghatti gum, modified ghatti gum, tragacanth gum, carrageenan, pregelatinized starch, pregelatinized high amylase content starch, pregelatinized hydrolyzed starch, pregelatinized octenyl succinate substituted starch, carboxymethyl cellulose or any combination thereof. In some embodiments, one or more beverages described herein and throwaway syrups include a combination of propylene glycol alginate, gum arabic and pectin.

[0055] In some embodiments, one or more beverages and disposable syrups described herein further comprise a foam stabilizer such as yucca extract, quilla extract, labiatae herb extract, camosic acid, esters of camosic acid (including methyl camosate and ethyl camosate), camosol, tanshinone, rosmarinol, epirosmarinol, isorosmarinol, rosmarinol, 12-methoxycarnosic acid, sophorajaponica saponin, 12-hydroxy-1,1-diol, 1,2 ... saponin), enzyme-treated lecithin, enzyme-digested lecithin, plant sterols, plant lecithin, sphingolipids, soybean saponin, bile powder, animal sterols, tomato glycolipids, fractionated lecithin, barley husk extract, enzyme-treated soybean saponin extract, tea seed saponin, beet saponin, propylene glycol fatty acid ester, sarsaparilla extract, sorbitan fatty acid ester, sucrose fatty acid ester and mixtures thereof. In some embodiments, the foam stabilizer comprises yucca extract, soap tree extract or mixtures thereof. In some embodiments, the foam stabilizer consists of yucca extract and soap tree extract.

[0056] In some embodiments, one or more beverages and throw syrups described herein further comprise an alcohol composition. Examples of suitable alcohol compositions include hop / malt / grain-based alcohol compositions, such as ale, lager, shandy, beer, including low-alcohol beer ("light beer"), etc.; cider, spirits, liqueurs, wines, or any combination thereof. In some embodiments, the beverages and throw syrups disclosed herein may comprise a suitable amount of a non-alcoholic hop / malt / grain-based composition.

[0057] In some embodiments, the one or more beverages described herein also comprise dissolved gas under pressure, such as carbon dioxide, nitrogen, oxygen or nitrous oxide.In some embodiments, dissolved gas is that volume / volume ratio is about 1:99 to about 99:1, for example, about 5:95, about 10:90, about 15:85, about 20:80, about 25:75, about 30:70, about 35:65, about 40:60, about 45:55, about 50:50, about 55:45, about 60:40, about 65:35, about 70:30, about 75:25, about 80:20, about 85:15, about 90:10, about 95:5 or about 99:1 (comprising all values ​​and subranges therebetween) nitrous oxide and the mixture of carbon dioxide. In some embodiments, the one or more beverages described herein also comprise about 0.1 to about 5.0 volumes, for example, about 0.1 volume, about 0.5 volume, about 1 volume, about 1.5 volumes, about 2 volumes, about 2.5 volumes, about 3 volumes, about 3.5 volumes, about 4 volumes, about 4.5 volumes, and about 5 volumes, including all values ​​and subranges therebetween.

[0058] In some embodiments, the one or more beverages described herein are carbonated beverages. The content of carbon dioxide gas in carbonated beverages can be defined by gas pressure. In the carbonated beverages disclosed herein, the gas pressure of carbon dioxide gas can be, for example, about 1.7 kgf / cm 2 Or higher, about 1.89kgf / cm 2 or higher or about 2.15kgf / cm 2 The upper limit of the air pressure may be, for example, 5.0 kgf / cm 2 or less or 4.0kgf / cm 2or less. In some embodiments, one or more beverages described herein comprise from about 0.1 volume to about 5.0 volumes of carbon dioxide per volume of beverage, for example, about 0.1 volume, about 0.2 volume, about 0.3 volume, about 0.4 volume, about 0.5 volume, about 0.6 volume, about 0.7 volume, about 0.8 volume, about 0.9 volume, 1 volume, about 1.1 volume, about 1.2 volume, about 1.3 volume, about 1.4 volume, 1.5 volume, about 1.6 volume, about 1.7 volume, about 1.8 volume, about 1.9 volume, 2 volumes, about 2.1 volume, about 2.2 volume, about 2.3 volume, about 2.4 volume, about 2.5 volume, about 2.6 volume, about 2.7 volume, about 2.8 volume, about 2.9 volume, about 3.0 volume, about 3.1 volume, about 3.2 volume, about 3.3 volume, about 3.4 volume, about 3.5 volume, about 3.6 volume, about 3.7 volume, about 3.8 volume, about 3.9 volume, about 4.1 volume, about 4.2 volume, about 4.3 volume, about 4.4 volume, about 4.5 volume, about 4.6 volume, about 4.7 volume, about 4.8 volume, about 4.9 volume, about 5. In some embodiments, the present invention relates to a beverage comprising at least one carbon dioxide gas of about 3.0 volumes to about 4.0 volumes, or at least one carbon dioxide gas of about 2.3 volumes, about 2.4 volumes, about 2.5 volumes, about 2.6 volumes, about 2.7 volumes, about 2.8 volumes, about 2.9 volumes, 3 volumes, about 3.1 volumes, about 3.2 volumes, about 3.3 volumes, about 3.4 volumes, 3.5 volumes, about 3.6 volumes, about 3.7 volumes, about 3.8 volumes, about 3.9 volumes, 4 volumes, about 4.1 volumes, about 4.2 volumes, about 4.3 volumes, about 4.4 volumes, 4.5 volumes, about 4.6 volumes, about 4.7 volumes, about 4.8 volumes, about 4.9 volumes, or 5 volumes (including all values ​​and subranges therebetween). For example, beverages such as cola, lemonade, ginger ale, and tonic water can contain carbon dioxide from about 3.0 volumes to about 4.0 volumes relative to the volume of the beverage. For another example, fruit flavors and cream soda may contain about 2.5 volumes to about 2.8 volumes of carbon dioxide relative to the volume of the beverage; and sparkling mineral water gas may contain less than about 2.0 volumes of carbon dioxide relative to the volume of the beverage. The gas volume can be calculated from the grams of CO2 using the following equation: CO2 (g) = gas volume * container size in liters * 1.977 g / L, where 1.977 g / L is the density of CO2 at 0°C.

[0059] In some embodiments, dissolved gas can be added to a finished beverage composition that contains all desired beverage components. In other embodiments, dissolved gas is added to a desired volume of water or other suitable liquid to form a water / suitable liquid containing dissolved gas, such as Seltzer water. The water / suitable liquid containing dissolved gas can then be combined with a throw syrup disclosed herein to produce a finished beverage composition. In some embodiments, dissolved gas, particularly carbon dioxide, can be added at the time of consumption. For example, in a restaurant or convenience store, a fountain beverage consisting of any throw syrup disclosed herein and a carbonation source is prepared for upcoming consumer consumption.

[0060] In some embodiments, the one or more beverages described herein are full-calorie, medium-calorie, low-calorie and / or zero-calorie carbonated beverages. Carbonated beverages of the present disclosure can be customized to provide desired caloric content. For example, carbonated beverages can be "full-calorie" so that each 8-ounce portion of carbonated beverage has about 120 calories. Alternatively, carbonated beverages can be "medium-calorie" so that each 8-ounce portion of carbonated beverage has less than about 60 calories. In other embodiments, carbonated beverages can be "low-calorie" so that each 8-ounce portion of carbonated beverage has less than 40 calories. In other embodiments, carbonated beverages can be "zero-calorie" so that each 8-ounce portion of carbonated beverage has less than 5 calories.

[0061] In some embodiments, the one or more beverages or one or more throw syrups disclosed herein further comprise one or more additives selected from carbohydrates, polyols, amino acids and their corresponding salts, polyamino acids and their corresponding salts, sugar acids and their corresponding salts, nucleotides, organic acids, inorganic acids, organic salts including organic acid salts and organic base salts, inorganic salts, bitter compounds, caffeine, flavors and flavor ingredients, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, weighting agents, fruit juices, dairy products, cereals and other plant extracts, flavonoids, alcohol, polymers, and combinations thereof.

[0062] In some embodiments, the one or more beverages described herein or one or more throwaway syrups also include one or more polyols. As used herein, the term "polyol" refers to a molecule containing more than one hydroxyl group. The non-limiting example of polyols includes erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerine), threitol, galactitol, palatinose, reduced isomalt-oligosaccharide, reduced xylo-oligosaccharide, reduced gentio-oligosaccharide, reduced maltose syrup, reduced glucose syrup and sugar alcohol.

[0063] Suitable amino acid additives include, but are not limited to, aspartic acid, arginine, glycine, glutamic acid, praline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, arabinose, trans-4-hydroxyproline, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid (α-isomer, β-isomer and / or δ-isomer), glutamine, hydroxyproline, taurine, norvaline, sarcosine, and their salt forms, such as sodium or potassium salts or acid salts. The amino acid additives may also be in the D-configuration or the L-configuration. The amino acids may be natural or synthetic. The amino acids may also be modified. A modified amino acid refers to any amino acid (e.g., N-alkyl amino acids, N-acyl amino acids, or N-methyl amino acids) in which at least one atom has been added, removed, substituted, or a combination thereof. As used herein, amino acids also encompass both peptides and polypeptides (eg, dipeptides, tripeptides, tetrapeptides, and pentapeptides), such as glutathione and L-alanyl-L-glutamine.

[0064] Suitable polyamino acid additives include poly-L-aspartic acid, poly-L-lysine (e.g., poly-L-α-lysine or poly-L-ε-lysine), poly-L-ornithine (e.g., poly-L-α-ornithine or poly-L-ε-ornithine), poly-L-arginine, other polymeric forms of amino acids, and their salt forms (e.g., calcium, potassium, sodium, or magnesium salts, such as monosodium L-glutamate). Suitable sugar acid additives include, but are not limited to, aldonic acid, uronic acid, saccharic acid, alginic acid, gluconic acid, glucuronic acid, glucaric acid, galactaric acid, galacturonic acid, and their salts (e.g., sodium, potassium, calcium, magnesium, or other physiologically acceptable salts), and combinations thereof. Suitable nucleotide additives include, but are not limited to, inosine monophosphate ("IMP"), guanosine monophosphate ("GMP"), adenosine monophosphate ("AMP"), cytosine monophosphate (CMP), uridine monophosphate (UMP), inosine diphosphate, guanosine diphosphate, adenosine diphosphate, cytosine diphosphate, uracil diphosphate, inosine triphosphate, guanosine triphosphate, adenosine triphosphate, cytosine triphosphate, uridine triphosphate, alkali metal or alkaline earth metal salts thereof, and combinations thereof. The nucleotides described herein may also include nucleotide-related additives such as nucleosides or nucleic acid bases (e.g., guanine, cytosine, adenine, thymine, uracil).

[0065] Suitable bitter compound additives include, but are not limited to, quinine, urea, bitter orange oil, naringin, quassia, caffeine, and salts thereof. Suitable polymer additives include, but are not limited to, chitosan, pectin, pectic acid, pectinic acid, polyuronic acid, polygalacturonic acid, starch, food hydrocolloids or crude extracts thereof (e.g., gum arabic (Fibergum TM), acacia gum, carrageenan), poly-L-lysine (e.g., poly-L-α-lysine or poly-L-ε-lysine), poly-L-ornithine (e.g., poly-L-α-ornithine or poly-L-ε-ornithine), polypropylene glycol, polyethylene glycol, poly(ethylene glycol methyl ether), polyarginine, polyaspartic acid, polyglutamic acid, polyethyleneimine, alginic acid, sodium alginate, propylene glycol and polyethylene glycol sodium alginate, sodium hexametaphosphate and its salts, and other cationic and anionic polymers.

[0066] Suitable flavonoid additives are classified as flavonols, flavones, flavanones, flavan-3-ols, isoflavones or anthocyanidins. Non-limiting examples of flavonoid additives include, but are not limited to, catechins (e.g., green tea extracts such as Polyphenon TM 60. Polyphenon TM 30 and Polyphenon TM 25 (Mitsui Norin Co., Ltd., Japan), polyphenols, rutin (e.g., enzyme-modified rutin Sanmelin TM AO (San-fl Gen FFI, Inc., Osaka, Japan)), neohesperidin, naringin, neohesperidin dihydrochalcone, etc. Suitable astringent compound additives include, but are not limited to, tannic acid, europium chloride (EuCl3), gadolinium chloride (GdCl3), terbium chloride (TbCl3), alum, tannic acid and polyphenols (e.g., tea polyphenols).

[0067] In some embodiments, the one or more beverages or one or more throw syrups described herein further comprise components approved as food additives or other components, such as flavorings, acidulants, spices and other flavorings. In some embodiments, the one or more beverages or one or more throw syrups described herein further comprise flavorings, such as natural flavors, artificial flavors, spices, condiments, and the like. Exemplary flavorings include synthetic flavor oils and flavor aromatics and / or oils, oleoresins, essences, distillates and extracts derived from plants, leaves, flowers, fruits, or any combination thereof.

[0068] Exemplary flavor oils include spearmint oil, cinnamon oil, wintergreen oil (methyl salicylate), peppermint oil, Japanese mint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, nutmeg oil, allspice oil, sage oil, mace oil, bitter almond oil, and cassia oil; useful flavoring agents include artificial, natural, and synthetic fruit flavors such as vanilla, and citrus oils including lemon, orange, lime, grapefruit, yazu, calamansi, and fruit flavors including apple, pear, peach, grape, blueberry, strawberry, raspberry, cherry, plum, prunes, raisins, cola, guarana, neroli, pineapple, apricot, banana, melon, apricot, cherry, raspberry, blackberry, tropical fruit, mango, mangosteen, pomegranate, papaya, and the like. Additional exemplary flavors imparted by the flavoring agents include milk flavors, butter flavors, cheese flavors, cream flavors, and yogurt flavors; vanilla flavors; tea or coffee flavors, such as green tea flavors, oolong tea flavors, tea flavors, cocoa flavors, chocolate flavors, and coffee flavors; mint flavors, such as peppermint flavors, spearmint flavors, and Japanese mint flavors; spicy flavors, such as asafetida flavors, ajwain flavors, anise flavors, angelica flavors, fennel flavors, allspice flavors, cinnamon flavors, chamomile flavors, mustard flavors, cardamom flavors, artemisia flavors, cumin flavors, clove flavors, pepper flavors, cilantro flavors, root beer flavors, sassafras flavors, savory flavors, Sichuan pepper flavors, perilla flavors, and thyme flavors. flavors, such as walnut flavors, juniper berry flavors, ginger flavors, star anise flavors, horseradish flavors, thyme flavors, tarragon flavors, dill flavors, capsicum flavors, nutmeg flavors, basil flavors, marjoram flavors, rosemary flavors, bay leaf flavors, mustard (wasabi) flavors; nut flavors, such as almond flavors, hazelnut flavors, macadamia flavors, peanut flavors, pecan flavors, pistachio flavors, and walnut flavors; alcohol flavors, such as wine flavors, whiskey flavors, brandy flavors, rum flavors, gin flavors, and liqueur flavors; floral flavors; and vegetable flavors, such as onion flavors, garlic flavors, cabbage flavors, carrot flavors, celery flavors, mushroom flavors, and tomato flavors.

[0069] In some embodiments, the one or more beverages or one or more throw syrups described herein also contain other flavoring agents, such as aldehydes and esters, for example, cinnamyl acetate, cinnamaldehyde, citral diethyl acetal, dihydrocarvyl acetate, eugenol formate, p-methylaminopropanol, etc. Other examples of aldehyde flavoring agents include acetaldehyde (apple), benzaldehyde (cherry, almond), anisaldehyde (licorice, anise), cinnamaldehyde (cinnamon), citral (i.e., α-citral (lemon, lime)), neral (i.e., β-citral (lemon, lime)), decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotrope (i.e., piperonal (vanilla, cream), vanillin (vanilla, cream)), α-amyl cinnamaldehyde (spicy fruit flavor), butyraldehyde (butter,

[0013] In some embodiments, the present invention provides flavoring agents or food additives, such as aldehydes C-8 (citrus fruits), aldehydes C-9 (citrus fruits), aldehydes C-12 (citrus fruits), 2-ethylbutyraldehyde (berries), hexenal (trans-2 (berries)), tolualdehyde (cherries, almonds), veratraldehyde (vanilla), 2,6-dimethyl-5-heptenal (i.e., melonal (cantaloupe)), 2,6-dimethyloctanal (green fruits), and 2-dodecenal (citrus, oranges), etc. Any flavoring agent or food additive may be used, such as those described in Chemicals Used in Food Processing, published by the National Academy of Sciences, Publication No. 1274, pp. 63-258. This disclosure is incorporated herein by reference in its entirety.

[0070] In some embodiments, the flavorant is present in the beverages disclosed here in a concentration range from about 0.1 ppm to about 4000 ppm, for example, about 0.5 ppm, about 1 ppm, about 5 ppm, about 10 ppm, about 50 ppm, 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 1100 ppm, about 1200 ppm, about 1300 ppm, about 1400 ppm, about 1500 ppm, about 1600 ppm, about 1700 ppm, about 1800 ppm, about 1900 ppm or about 2000 ppm, about 2500 ppm, about 3000 ppm, about 3500 ppm or about 4000 ppm, including all values ​​and subranges therebetween.

[0071] The flavoring agent may additionally contain a weighting agent, an emulsifier, an emulsion stabilizer, an antioxidant, a liquid carrier, etc. The weighting agent may include, but is not limited to, brominated vegetable oil, ester gum, SAIB (sucrose acetate isobutyrate), or any combination thereof.

[0072] In some embodiments, in addition to flavoring agents, the one or more beverages or one or more throw syrups described herein also contain a flavor enhancer. Flavor enhancers are materials that can strengthen, supplement, change or enhance the taste and / or aroma perception of the composition without introducing their own characteristic taste and / or aroma perception. In some embodiments, enhancers are designed to strengthen, supplement, change or enhance the perception of flavor, sweetness, sourness, umami, kokumi, saltiness, or any combination thereof. In some embodiments, examples of suitable enhancers, also referred to as flavor enhancers, include neohesperidin, dihydrochalcone, chlorogenic acid, arabicin, cynarin, miraculin, glupyridaine, pyridinium-betaine compounds, glutamate salts such as monosodium glutamate and monopotassium glutamate, neotame, thaumatin, tagatose, trehalose, salts such as sodium chloride, monoammonium glycyrrhizinate, vanilla extract (in ethanol), sugar acid, potassium chloride, sodium bisulfate, hydrolyzed vegetable protein, hydrolyzed animal protein, yeast extract, adenosine monophosphate (AMP), glutathione, nucleotides such as inosine monophosphate, inosine disodium salt, xanthosine monophosphate, guanylate phosphate guanylate monoester, arabicin (N-(1-carboxyethyl)-6-(hydroxymethyl)- )pyridinium-3-ol inner salt), beet extract (alcohol extract), sugar cane leaf essence (alcohol extract), curculin, strogin, mabinin, gypsum acid, hydroxybenzoic acid, 3-hydroxybenzoic acid, 2,4-dihydrobenzoic acid, lime, vanilla oleoresin, sugar cane leaf essence, maltol, ethyl maltol, vanillin, glycyrrhizin from licorice, compounds responsive to G-protein coupled receptors (T2R and T1R), G-protein coupled receptors (T2R and T1R), and a taste potentiator composition imparting a kokumi taste as disclosed in U.S. Pat. No. 5,679,397 to Kuroda et al., which is incorporated herein by reference in its entirety, or any combination thereof.

[0073] In some embodiments, one or more beverages or one or more parabolic syrups described herein contain additives such as colorants ("colorants", "coloring agents"), food-grade acids, micronutrients, plant extracts, phytochemicals ("phytonutrients"), preservatives, salts (including buffer salts), stabilizers, drugs, or any combination thereof. In some embodiments, the one or more beverages or one or more parabolic syrups described herein contain salts. Suitable salts include, for example, alkali metal or alkaline earth metal chlorides, glutamates, and the like. For example, monosodium glutamate, potassium chloride, sodium chloride, or any combination thereof. In some embodiments, the beverages and parabolic syrups disclosed herein contain food-grade acids. Suitable food-grade acids for the composition include, for example, acetic acid, adipic acid, ascorbic acid, butyric acid, citric acid, formic acid, fumaric acid, gluconic acid, lactic acid, malic acid, phosphoric acid, oxalic acid, succinic acid, tartaric acid, or any combination thereof. Food-grade acids can be added as acidulants to control the pH of the beverage and also provide some preservative properties, or stabilize the beverage.

[0074] Exemplary phytochemicals include lutein, lycopene, carotene, anthocyanin, capsaicin, flavonoids, hydroxycinnamic acid, isoflavones, isothiocyanates, monoterpenes, chalcones, coumestranes, dihydroflavonols, flavanoids, flavanols, quercetin, flavanones, flavones, flavan-3-ols (catechins, epicatechin, epigallocatechin, epigallocatechin gallate, etc.), flavonal (anthocyanidins, anthocyanidins, etc.); phenolic acids; phytosterols, saponins, terpenes (carotenoids), or any combination thereof. Suitable plant extracts containing one or more phytochemicals include peel extracts (grapes, apples, hawthorn berries, etc.), green tea extracts, white tea extracts, green coffee extracts, or any combination thereof. Exemplary herbs include echinacea, goldenseal, calendula, rosemary, thyme, kava root, aloe vera, bloodroot, grapefruit seed extract, black cohosh, ginseng, guarana, cranberry, ginkgo, St. John's wort, evening primrose oil, yohimbe bark, green tea, ephedra, maca, bilberry, extracts thereof, or any combination thereof.

[0075] In some embodiments, the pH of the one or more beverages described herein can be changed by adding food grade compounds such as ammonium hydroxide, sodium carbonate, potassium carbonate, sodium bicarbonate, etc. or any combination thereof. In addition, the pH of the one or more beverages described herein can be adjusted by adding carbon dioxide. In addition, in some embodiments, buffers including but not limited to citrates, such as sodium citrate, can be used to adjust the pH of beverages.

[0076] Coloring agent can be used in the amount of effectively producing the color required for the composition. Coloring agent can include pigment, natural food coloring and dye applicable to food, medicine and cosmetic applications. The complete description of all FD&C. coloring agents and their corresponding chemical structures can be found in Kirk-Othmer Encyclopedia of Chemical Technology (3rd edition, Vol. 5, 857-884 pages), and its content is incorporated herein by reference. As classified by the U.S. Food, Drug and Cosmetic Act (21st Part 73), color can include exempted from certified color (sometimes referred to as natural, even if they can be synthetically manufactured) and certified color (sometimes referred to as artificial), or any combination thereof.

[0077] Exemplary coloring agents include, but are not limited to, annatto extract (E160b), annatto orange, norbixin, astaxanthin, dehydrated beets (beet powder), beetroot red / betanin (E162), ultramarine blue, caramel (E150a), canthaxanthin (E161g), cryptoxanthin (E161c), rubaxanthin (E161d), violanxanthin (E161e), tauroxanthin (E161f), caramel (E150(ad)), β-apo-8′-carotenal (E160e), β-carotene (E161e), 60a), alpha carotene, gamma carotene, ethyl ester of beta-apo-8-carotenal (E160f), ranunculus xanthophylls (E161a), lutein (E161b), cochineal extract (E120); carmine (E132), acid red / azorubin (E122), sodium copper chlorophyll (E141), chlorophyll (E140), roasted partially defatted cooked cottonseed meal, ferrous gluconate, ferrous lactate, grape pigment extract, grape skin extract (enocianina), anthocyanins (El 63), Haematococcus seaweed powder, synthetic iron oxide, iron oxide and iron hydroxide (E172), fruit juice, vegetable juice, dried seaweed powder, marigold (Aztec calendula) powder and extract, carrot oil, corn endosperm oil, sweet pepper, sweet pepper oleoresin, Phaffia yeast, riboflavin (E101), saffron, titanium dioxide, turmeric (E100), turmeric oleoresin, amaranth (E123), capsanthin / capsorbin (E160c), lycopene (E160d), or any combination thereof.

[0078] Exemplary certified colors include, but are not limited to, FD&C Blue #1, FD&C Blue #2, FD&C Green #3, FD&C Red #3, FD&C Red #40, FD&C Yellow #5, and FD&C Yellow #6, Tartrazine (E102), Quinoline Yellow (E104), Sunset Yellow (E110), Ponceau (E124), Erythrosine (E127), Patent Blue V (E131), Titanium Dioxide (E171), Aluminum (E173), Silver (E174), Gold (E175), Pigment Red / Lithol Rubine BK (E180), Calcium Carbonate (E170), Carbon Black (E153), Black PN / Brilliant Black BN (E151), Green S / Acid Brilliant Green BS (E142), or any combination thereof. In some embodiments, certified colors may include FD&C aluminum lakes. These consist of aluminum salts of FD&C dyes extended on an insoluble matrix of aluminum oxide hydrate. Additionally, in some embodiments, certified colors may be included as calcium salts.

[0079] In some embodiments, the one or more beverages or one or more throw syrups described herein contain an emulsifier, such as lecithin (e.g., soy lecithin); mono- and diglycerides of long-chain fatty acids, particularly saturated fatty acids, and more particularly mono- and diglycerides of stearic and palmitic acids; mono- and diglycerides of acetic, citric, tartaric or lactic acid; egg yolk; polysorbates (e.g., polysorbate 20, polysorbate 40, polysorbate 60, polysorbate 65, and polysorbate 80), propylene glycol esters (e.g., propylene glycol monostearate); propylene glycol esters of fatty acids; sorbitan esters (e.g., sorbitan monostearate, sorbitan tristearate, sorbitan monolaurate, sorbitan monooleate), sucrose monoesters; polyglycerol esters; polyethoxylated glycerol; the like, or any combination thereof.

[0080] In some embodiments, the one or more beverages described herein or one or more throw-away syrups include preservatives, such as antimicrobial agents, antioxidants, anti-enzyme agents or their combinations. The non-limiting example of antimicrobial agents includes sulfites, propionates, benzoates, sorbates, nitrates, nitrites, bacteriocins, salts, sugars, acetic acid, dimethyl dicarbonate (DMDC), ethanol, ozone or their any combination. Other examples of suitable preservatives include alkali metal benzoates (such as sodium benzoate), alkali metal sorbates (such as potassium sorbate), ascorbic acid (vitamin C), citric acid, calcium propionate, sodium isoascorbate, sodium nitrite, calcium sorbate, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), ethylenediaminetetraacetic acid (EDTA), tocopherol (vitamin E), straight-chain polyphosphate or their any combination.

[0081] In some embodiments, the one or more beverages or one or more disposable syrups described herein further comprise one or more functional ingredients that provide real or perceived health benefits to the composition. Functional ingredients include, but are not limited to, saponins, antioxidants, dietary fiber sources, fatty acids, vitamins, glucosamine, minerals, hydrating agents, probiotics, prebiotics, weight management agents, osteoporosis management agents, phytoestrogens, long chain aliphatic saturated primary alcohols, phytosterols, and combinations thereof.

[0082] In certain embodiments, the functional ingredient is at least one saponin.Saponin is a glycoside natural plant product comprising an aglycone ring structure and one or more sugar moieties.The combination of non-polar aglycone and water-soluble sugar moiety gives saponin surfactant properties, which makes them form foam when vibrating in aqueous solution.Several common sources of saponin include soybean (which has about 5% saponin content by dry weight), soapwort plant (Saponaria, whose root has been used as soap in history), and alfalfa, aloe, asparagus, grape, chickpea, yucca and various other legumes and weeds.

[0083] In certain embodiments, the functional ingredient is at least one antioxidant. As used herein, "antioxidant" refers to any substance that inhibits, suppresses or reduces oxidative damage to cells and biomolecules. Therefore, antioxidants can prevent or delay the onset of some degenerative diseases. Examples of antioxidants include, but are not limited to, vitamins, vitamin cofactors, minerals, hormones, carotenoids, carotenoid terpenoids, non-carotenoid terpenoids, flavonoids, flavonoid polyphenols (e.g., bioflavonoids), flavonols, flavones, phenols, polyphenols, phenolic esters, polyphenolic esters, non-flavonoid phenols, isothiocyanates, and combinations thereof.In some embodiments, the antioxidant is vitamin A, vitamin C, vitamin E, ubiquinone, inorganic selenium, manganese, melatonin, alpha-carotene, beta-carotene, lycopene, lutein, zeanthin, crypoxanthin, resveratrol, eugenol, quercetin, catechins, gossypol, hesperidin, curcumin, ferulic acid, thymol, hydroxytyrosol, turmeric, thyme, olive Olive oil, lipoic acid, glutathione, glutamine, oxalic acid, tocopherol-derived compounds, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), ethylenediaminetetraacetic acid (EDTA), tert-butylhydroquinone, acetic acid, pectin, tocotrienols, tocopherol, coenzyme Q10, zeaxanthin, astaxanthin, cantharidin, saponin, limonene, kaempferol, myricetin, isorhamnetin, proanthocyanidins, quercetin, rutin, luteolin, apigenin, citrus flavonoids, Hesperidin, naringenin, eriodictyol, flavanols (e.g., anthocyanidins), gallocatechin, epicatechin and their gallate forms, epigallocatechin and its gallate forms (ECGC), theaflavins and their gallate forms, thearubigins, isoflavone phytoestrogens, genistein, daidzein, glycitein, anthocyanidins, cyanidin, delphinidin, malvidin, malvidin, peony pigment, petunia pigment, tannic acid, gallic acid , salicylic acid, rosmarinic acid, cinnamic acid and its derivatives (e.g., ferulic acid), chlorogenic acid, chicoric acid, gallic acid, ellagitannins, anthocyanins, beta-anthocyanins and other plant pigments, silymarin, citric acid, lignans, antinutrients, bilirubin, uric acid, R-α-lipoic acid, N-acetylcysteine, emblicanin, apple extract, apple peel extract (apple polyphenols), red rooibos extract (rooibos extract red), rooibos extract, green, hawthorn fruit extract, red raspberry extract, green coffee antioxidant (GCA), aronia extract 20%, grape seed extract (VinOseed), cocoa extract, hops extract, mangosteen fruit extract, mangosteen shell extract, cranberry extract, pomegranate extract, pomegranate shell extract, pomegranate seed extract, hawthorn fruit extract, pomegranate pomegranate extract, cinnamon bark extract, grape skin extract, bilberry extract, pine bark extract, pycnogenol, elderberry extract, mulberry root extract, wolfberry extract, blackberry extract, blueberry extract, blueberry leaf extract, raspberry extract, turmeric extract, citrus bioflavonoids, black currant, ginger, acai powder, green coffee bean extract, green tea extract and phytic acid, or a combination thereof. In an alternative embodiment, the antioxidant is a synthetic antioxidant such as butylated hydroxytoluene or butylated hydroxyanisole. Other antioxidants include, but are not limited to, fruits, vegetables, tea, cocoa, chocolate, spices, herbs, rice, organ meats from livestock, yeast, and whole grains or cereals.Suitable polyphenols include catechins, proanthocyanidins, proanthocyanidins, anthocyanins, quercetin, rutin, resveratrol, isoflavones, curcumin, punicalagins, ellagitannins, hesperidin, naringin, citrus flavonoids, chlorogenic acid, other similar substances, and combinations thereof.

[0084] In a specific embodiment, the antioxidant is a catechin, such as epigallocatechin gallate (EGCG). Suitable sources of catechins for embodiments of the present invention include but are not limited to green tea, white tea, black tea, oolong tea, chocolate, cocoa, red wine, grape seeds, red grape skin, purple grape skin, red grape juice, purple grape juice, berries, pycnogenol and red apple peel. In some embodiments, the antioxidant is selected from proanthocyanidins, proanthocyanidins or their combination. Suitable sources of proanthocyanidins for embodiments of the present invention and proanthocyanidins include but are not limited to red grapes, purple grapes, cocoa, chocolate, grape seeds, red wine, cocoa beans, cranberries, apple peels, plums, blueberries, black currants, North American crab apples, green tea, sorghum, cinnamon, barley, red kidney beans, flower beans, hops, almonds, hazelnuts, pecans, pistachios, pycnogenol and colorful berries. In a specific embodiment, the antioxidant is anthocyanin. Suitable sources of anthocyanins for use in embodiments of the present invention include, but are not limited to, red berries, blueberries, bilberries, cranberries, raspberries, cherries, pomegranates, strawberries, elderberries, crab apples, red grape skins, purple grape skins, grape seeds, red wine, black currants, red currants, cocoa powder, plums, apple skins, peaches, red pears, purple cabbage, red onions, red oranges, and blackberries.

[0085] In some embodiments, the antioxidant is selected from quercetin, rutin or a combination thereof. Suitable sources of quercetin and rutin for embodiments of the present invention include but are not limited to red apples, onions, kale, blueberries, bilberries, rowan, cranberries, blackberries, blueberries, strawberries, raspberries, blackcurrants, green tea, black tea, plums, apricots, parsley, leeks, broccoli, peppers, berry wine and ginkgo. In some embodiments, the antioxidant is resveratrol. Suitable sources of resveratrol for embodiments of the present invention include but are not limited to red grapes, peanuts, cranberries, blueberries, bilberries, mulberries, Japanese Itadori tea and red wine. In a specific embodiment, the antioxidant is isoflavones. Suitable sources of isoflavones for embodiments of the present invention include but are not limited to soybeans, soy products, beans, alfalfa sprouts, chickpeas, peanuts and red clover.

[0086] In some embodiments, the antioxidant is curcumin. Suitable sources of curcumin for embodiments of the present invention include, but are not limited to, turmeric and mustard. In a specific embodiment, the antioxidant is selected from punicalagin, ellagitannin, or a combination thereof. Suitable sources of punicalagin and ellagitannin for embodiments of the present invention include, but are not limited to, pomegranate, raspberry, strawberry, walnut, and oak-aged red wine. In some embodiments, the antioxidant is a citrus flavonoid, such as hesperidin or naringin. For embodiments of the present invention, suitable sources of citrus flavonoids, such as hesperidin or naringin, include, but are not limited to, orange, grapefruit, and citrus juice. In a specific embodiment, the antioxidant is chlorogenic acid. Suitable sources of chlorogenic acid for embodiments of the present invention include, but are not limited to, green coffee, mate, red wine, grape seeds, red grape skin, purple grape skin, red grape juice, purple grape juice, apple juice, cranberry, pomegranate, blueberry, strawberry, sunflower, echinacea, pycnogenol, and apple peel.

[0087] In certain embodiments, the functional ingredient is at least one dietary fiber source. Many polymeric carbohydrates with significantly different structures in composition and key belong to the definition range of dietary fiber. Such compounds are well known to those skilled in the art, and their non-limiting examples include non-starch polysaccharides, lignin, cellulose, methylcellulose, hemicellulose, beta-glucan, pectin, gum, mucus, wax, inulin, oligosaccharides, fructooligosaccharides, cyclodextrin, chitin and their combination.

[0088] In certain embodiments, functional ingredient is at least one fatty acid.As used herein, " fatty acid " refers to any straight-chain monocarboxylic acid, and includes saturated fatty acid, unsaturated fatty acid, long-chain fatty acid, medium-chain fatty acid, short-chain fatty acid, fatty acid precursor (including ω-9 fatty acid precursor) and esterified fatty acid.Suitable ω-3 fatty acid for embodiments of the present invention can be derived from, for example, algae, fish, animal, plant or their combination.The example of suitable ω-3 fatty acid includes but is not limited to linolenic acid, α-linolenic acid, eicosapentaenoic acid, docosahexaenoic acid, octadecatetraenoic acid, eicosatetraenoic acid and their combination.In some embodiments, suitable ω-3 fatty acid can be provided in fish oil (for example, herring oil, tuna oil, salmon oil, bonito oil and cod oil), microalgae ω-3 oil or their combination. In a specific embodiment, suitable ω-3 fatty acids can be derived from commercially available ω-3 fatty acid oils, such as microalgae DHA oil (from Martek, Columbia, Md.), OmegaPure (from Omega Protein, Houston, Tex.), Marinol C-38 (from Lipid Nutrition, Channahon, Ill.), bonito oil and MEG-3 (from Ocean Nutrition, Dartmouth, NS), Evogel (from Symrise, Holzminden, Germany), marine oil (from tuna or salmon) (from Arista Wilton, Conn.), OmegaSource 2000, marine oil (from herring oil), and marine oil (from cod) (from OmegaSource, RTP, NC). Suitable ω-6 fatty acids include, but are not limited to, linoleic acid, ganima-linolenic acid, dihommo-γ-linolenic acid, arachidonic acid, eicosadienoic acid, docosadienoic acid, adrenic acid, docosapentaenoic acid, and combinations thereof.

[0089] In some embodiments, the functional ingredient is selected from at least one probiotic, prebiotic and a combination thereof. Examples of probiotics include, but are not limited to, bacteria of the genus Lactobacilli, the genus Bifidobacteria, the genus Streptococci or a combination thereof that confer beneficial effects on humans. In a specific embodiment of the invention, the at least one probiotic is selected from the genus Lactobacilli. Non-limiting examples of Lactobacillus species found in the human intestine include L. acidophilus, L. casei, L. fermentum, L. saliva roes, L. brevis, L. leichmannii, L. plantarum, L. cellobiosus, L. reuteri, L. rhamnosus, L. GG, L. bulgaricus, and L. thermophilus. Non-limiting examples of prebiotics include mucopolysaccharides, oligosaccharides, polysaccharides, amino acids, vitamins, nutrient precursors, proteins, and combinations thereof.

[0090] In some embodiments, the one or more beverages or one or more throw-in syrups described herein also include herbs, minerals, micronutrients and vitamins that can give the drinker enhanced energy and overall enhanced well-being. The herbs in the composition can include any one or more of ginkgo biloba, guarana and ginseng. Suitable vitamins or vitamin precursors include ascorbic acid (vitamin C), beta-carotene, niacin (vitamin B3), riboflavin (vitamin B2), thiamine (vitamin B1), niacinamide, folic acid, alpha tocopherol or its ester, vitamin D, retinyl acetate, retinyl palmitate, pyridoxine (vitamin B6), folic acid (vitamin B9), cyanocobalamin (vitamin B12), pantothenic acid, biotin, vitamin A, vitamin E, vitamin K or a combination thereof.

[0091] Exemplary minerals include sodium, magnesium, chromium, iodine, iron, manganese, calcium, copper, fluoride, potassium, phosphorus, molybdenum, selenium, zinc, or any combination thereof. Minerals can be provided in the form of inorganic salts, including carbonates, oxides, hydroxides, chlorides, sulfates, phosphates, pyrophosphates, gluconates, lactates, acetates, fumarates, citrates, malates, amino acids, etc. for cationic minerals, and sodium, potassium, calcium, magnesium, etc. for anionic minerals. In some embodiments, exemplary micronutrients may include L-carnitine, choline, coenzyme Q10, alpha-lipoic acid, omega-3-fatty acids, pepsin, phytase, trypsin, lipase, protease, cellulase, or any combination thereof.

[0092] In some embodiments, the one or more beverages or one or more throw syrups described herein further comprise any additives or ingredients listed or described in U.S. Pat. No. 9,169,285 and published U.S. Application No. US2010 / 0009052, each of which is incorporated herein by reference in its entirety.

[0093] In some embodiments, the one or more beverages described herein or one or more parabolic syrups also include at least one additional sweetener commonly used in beverages. In some embodiments, the one or more beverages described herein or one or more parabolic syrups also include sucrose. In some embodiments, the at least one additional sweetener can be a natural sweetener, a non-natural sweetener, a high potency sweetener, a carbohydrate sweetener, a synthetic sweetener, or any combination thereof. In some embodiments, the additional sweetener is selected from natural sweeteners other than stevia sweetener. In another embodiment, the at least one additional sweetener is selected from synthetic high potency sweeteners. As used herein, the phrase "synthetic sweetener" refers to any composition not found in nature, and is characterized in that it has a sweetness effect greater than sucrose, fructose or glucose, but has lower calories.

[0094] In some embodiments, the at least one additional sweetener is a carbohydrate sweetener. Non-limiting examples of suitable carbohydrate sweeteners include sucrose, fructose, glucose, erythritol, maltitol, lactitol, sorbitol, mannitol, xylitol, tagatose, trehalose, galactose, rhamnose, cyclodextrins (e.g., α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin), ribulose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose or isomaltulose, erythrose, deoxyribose, gulose, idose, talose, erythrulose, xylulose, psicose, turanose, cellobiose, glucosamine, mannosamine, fucose, fucose, glucuronic acid, gluconic acid, glucono-lactone, abacon, semi- Lactosamine, xylooligosaccharides (xylotriose, xylobiose, etc.), gentiooligosaccharides (gentiobiose, gentiotriose, gentiotetraose, etc.), galacto-oligosaccharides, sorbose, ketotriose (dihydroxyacetone), trialdose (glyceraldehyde), niger oligosaccharides, oligofructose (kestose, nysitose, etc.), maltotetraose, maltotriol, tetrasaccharide, manno-oligosaccharides, malto-oligosaccharides (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose, etc.), dextrin, lactulose, melibiose, raffinose, rhamnose, ribose, isomerized liquid sugars such as high fructose corn / starch syrup (HFCS / HFSS) (e.g., HFCS55, HFCS42, or HFCS90), coupling sugars, soybean oligosaccharides, glucose syrup, and combinations thereof. When applicable, D- or L-configurations may be used.

[0095] Non-limiting examples of synthetic high-potency sweeteners suitable for use with embodiments of the present disclosure include sucralose, acesulfame potassium, acesulfame and its salts, aspartame, alitame, saccharin and its salts, neohesperidin dihydrochalcone, cyclamates, cyclamic acid and its salts, neotame, advantame, glucosylated steviol glycosides (GSG), and combinations thereof.

[0096] Suitable natural high-potency sweeteners include, but are not limited to, mogroside IV, mogroside V, monk fruit, simone glycosides, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, oleoside, mabinin, brazzein, hemandulcin, phyllotoxin, sarsaparilla glycoside, phloridzin, trilobtain, baiyun ginsenoside, eurypodiol, doboside A, styracoside A, styracoside B, sapindus mukorossi sesquiterpene glycosides, gentiana glycoside I, brazilixigenin I, abrin triterpene glycoside A, steviolbioside, and cyclocarya paliurus glycoside I. The natural high-potency sweeteners may be provided as pure compounds, or alternatively as part of an extract.

[0097] In some embodiments, additional sweeteners can be chemically or enzyme-modified natural high potency sweeteners. Modified natural high potency sweeteners include glycosylated natural high potency sweeteners, such as glucosyl derivatives, galactosyl derivatives, fructosyl derivatives containing 1-50 glycoside residues. Glycosylated natural high potency sweeteners can be prepared by enzyme transglycosylation reactions catalyzed by various enzymes with transglycosylation activity.

[0098] The at least one additional sweetener can be present in the beverages and throw syrups disclosed herein in an amount effective to provide a concentration of about 0.3 ppm to about 3,500 ppm, e.g., about 1 ppm, about 50 ppm, 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 1100 ppm, about 1200 ppm, about 1300 ppm, about 1400 ppm, about 1500 ppm, about 1600 ppm, about 1700 ppm, about 1800 ppm, about 1900 ppm, about 2000 ppm, about 2500 ppm, about 300 ppm or about 3500 ppm, including all values ​​and subranges therebetween.

[0099] In some embodiments, the one or more beverages or one or more throw-in syrups described herein are subjected to homogenization conditions, such as high pressure homogenization, to provide a homogenized beverage composition. Any conventional homogenization equipment, such as equipment available from APV Gaulin, Alfa-Laval, or Niro Soavi, can be used. In some embodiments, the beverage compositions disclosed herein are pasteurized to sterilize the product by destroying unwanted microorganisms. Exemplary methods for destroying or removing unwanted microorganisms include hot filling, aseptic packaging, ozonation, radiation (e.g., ultraviolet light or gamma rays), membrane permeation, pulsed electric fields, ultrasonic treatment, and the like.

[0100] The present technology is further illustrated by the following examples, which should not be construed as limiting in any way.

[0101] The following table lists exemplary food, beverage and / or other consumer food product compositions containing the steviol glycoside sweetener composition.

[0102] When used as a single sweetener, exemplary food, beverage and / or other consumer food product compositions provide ppm ranges for typical concentrations of steviol glycoside sweetener compositions. Concentrations may vary depending on formulation, flavor, and target consumer.

[0103] Table 1. Typical concentrations of steviol glycoside sweetener compositions when used as the sole sweetener.

[0104]

[0105]

[0106] Foam height and foam stability

[0107] Example 1

[0108] To evaluate the foam height and foam stability of Composition A relative to commercially available stevia sweeteners, concentrated throw syrups were produced by introducing the sweeteners (Reb A, Reb M, and Composition A) into water using an internal foaming process. The compositions are shown in Table 2 below.

[0109] Table 2. Composition A

[0110] Steviol glycosides Range of steviol glycosides Weight % (based on the weight of total steviol glycosides) Reb M 11-24 Reb AM 28-32 Reb O4 5-9 Reb N2 13-16

[0111] Table 3. Syrup formula

[0112]

[0113] The tested sweeteners were added to hot water at 4 times the finished beverage concentration (800 ppm) and mixed for at least 10 minutes to form a concentrated syrup. The syrup was allowed to cool. One part of the sweetened syrup was added to three parts of refrigerated sparkling Seltzer water in a 10 oz glass bottle and immediately sealed with a plastic soda bottle cap. After adding the Seltzer water to the 10 oz bottle, the sweetened syrup was stored in a refrigerator for a minimum of 8 hours.

[0114] A 1000 ml graduated cylinder was placed upside down on the neck of the bottle to form a tight seal. When ready to measure, the graduated cylinder and the connected bottle were quickly inverted 180° to allow all the liquid in the bottle to pour into the graduated cylinder. Once the beverage in the bottle was completely poured out, the maximum foam height (mL) was recorded and the foam stability (seconds) was measured using a timer. The results are shown in Table 4.

[0115] Table 4. Experimental results of foam height and foam stability

[0116] Composition Foam height (mL) Foam stability (seconds) Reb A 800ppm 295 48 Reb M 800ppm 290 43 Composition A 800ppm 250 28

[0117] These experiments demonstrate that Reb A and Reb M exhibit similar foam stability and foam height. It was surprisingly observed that Composition A had almost 50% lower foam stability and 15% lower foam height when compared to Reb A and Reb M.

[0118] Solubility

[0119] Example 2

[0120] The solubility of different concentrations of composition A (1 wt%, 2 wt%, 5 wt%, 10 wt%, 15 wt% and 20 wt% of composition A based on the total amount of steviol glycosides in the composition) was tested in water. The samples were stored / observed at room temperature for 24 hours to 3 weeks. The solubility was evaluated using a modified scale from Kraft patent WO 2013123281 A1.

[0121] On a scale of 1-5, where solubility 1 is a clear solution, solubility 2 shows some turbidity, solubility 3 shows turbidity, solubility 4 shows turbidity with some particles, and solubility 5 is turbidity with all particles. Samples were observed regularly every 24 hours.

[0122] Experiments have shown that 20% by weight of composition A remains clear after 48 hours and 10% by weight of composition A remains clear after 5 days.

[0123] Example 3

[0124] The solubility of Composition A was evaluated in a no-sugar-added syrup base using 5:1 lemon-lime carbonated soft drink (CSD) syrup and 9:1 throw coffee syrup. The syrups were stored under ambient and refrigerated conditions. A no-sugar-added artificial control was used for coffee syrup, and a full sugar control was used for lemon-lime syrup. Composition A was formulated at 0.9% in lemon-lime syrup. Composition A was formulated at 0.4200% in no-sugar-added coffee syrup.

[0125] Table 5. Coffee syrup formula (9:1 throwaway)

[0126] Element weight% water 98.37 Potassium Sorbate 0.03 Citric Acid 0.04 Xanthan gum 0.14 French Vanilla Flavor 1 Composition A 0.42 total 100

[0127] Table 6. Dietary Lemon-Lime CSD 5:1 Paragraph

[0128] Element Syrup (mL) weight% water 246.58 98.63 Composition A 2.25 0.9 Sodium Benzoate 0.40 0.16 Potassium Citrate 0.40 0.16 Citric Acid 2.25 0.9 Lemon-lime flavor 1.5 0.6 total 251.13 100.45 250 100 g / mL 1.00 1.0045 g / 50mL 50.23 50.23

[0129] Table 7. Solubility of paraffin syrups under ambient and refrigerated conditions

[0130]

[0131]

[0132] Solubility was evaluated using a modified scale from Kraft patent WO 2013123281. Solubility scale 1 is a clear solution, 2 shows some turbidity, 3 shows some turbidity with few particles, 4 shows more particles, and 5 is all particles.

[0133] Composition A used at 0.42% (9-1 Paragraph Syrup) and 0.9% (5-1 Paragraph Syrup) remained stable over 3 weeks under both storage conditions (ambient and refrigerated).

[0134] The solubility of Reb M and Reb D at 21°C is 0.13% to 0.15% and 0.035% to 0.045%, respectively. Conventional 5-1 and 9-1 throw syrups require 6 and 10 times the concentration of sweeteners in their respective formulations. Due to their solubility limitations, Reb M and Reb D are not soluble in 5-1 and 9-1 throw syrups and therefore cannot meet the desired sweetness level.

[0135] Composition A is highly stable at concentrations up to 10% w / w to 20% w / w at 21°C when compared to Reb M and Reb D, and is stable in both 9-1 and 5-1 throw syrups. This unexpected effect is very advantageous for beverage manufacturing.

[0136] Equivalent

[0137] The technology of the present invention is not limited to the specific embodiments described in this application, which are intended to be a single illustration of various aspects of the technology of the present invention. Without departing from the essence and scope of the present invention, many modifications and changes of the technology of the present invention can be made, which will be apparent to those skilled in the art. In addition to those listed herein, the functionally equivalent methods or devices within the scope of the technology of the present invention are apparent to those skilled in the art from the foregoing description. Such modifications and changes are intended to fall within the scope of the technology of the present invention. It should be understood that the technology of the present invention is not limited to specific methods, reagents, compound compositions or biological systems, which can certainly vary. It should also be understood that the terms used herein are only used for the purpose of describing specific embodiments and are not intended to be limited.

[0138] In addition, where features or aspects of the disclosure are described in terms of Markush groups, those skilled in the art will recognize that the disclosure is also thereby described in terms of any individual member or subgroup of members of the Markush group.

[0139] As will be understood by those skilled in the art, for any and all purposes, particularly in providing written description, all scopes disclosed herein also encompass any and all possible sub-ranges and combinations of sub-ranges thereof.Any listed scope can be easily identified as fully describing and making the same scope be decomposed into at least equal half, one-third, one-quarter, one-fifth, one-tenth, etc. As a non-limiting example, each scope discussed herein can be easily decomposed into lower third, middle third and upper third, etc. Those skilled in the art will also understand that all languages, such as "up to", "at least", "greater than", "less than", etc., include described numbers and refer to the scope that can be subsequently decomposed into sub-ranges as described above.Finally, as will be understood by those skilled in the art, scope includes each individual member.Therefore, for example, a group with 1-3 atoms refers to a group with 1, 2 or 3 atoms.Similarly, a group with 1-5 atoms refers to a group with 1, 2, 3, 4 or 5 atoms, and the like.

[0140] All patents, patent applications, provisional applications, and publications mentioned or cited herein, including all figures and tables, are incorporated herein by reference in their entirety to the extent not inconsistent with the explicit teachings of this specification.

Claims

1. An edible composition comprising a steviol glycoside composition, wherein the steviol glycoside composition comprises 5 wt % to 30 wt % rebaudioside M (reb M), 15 wt % to 35 wt % rebaudioside AM (reb AM) and 10 wt % to 25 wt % rebaudioside N2 (reb N2), based on the total amount of steviol glycosides in the edible composition, wherein the edible composition has a lower content of rebaudioside N2 than rebaudioside N2 without the steviol glycoside composition. A) a control composition sweetened with steviol glycoside composition having a foam height that is at least about 1% lower than the foam height, a control composition sweetened with reb A that does not contain the steviol glycoside composition having a foam stability that is at least about 1% lower than the foam stability, or a combination thereof.

2. The composition of claim 1, wherein the steviol glycoside sweetener composition further comprises rebaudioside O4 (reb O4).

3. The composition of claim 1, wherein the composition has a foam height that is about 1% to about 50% lower than the foam height of a control composition sweetened by reb A without the steviol glycoside composition; a foam stability that is about 1% to about 75% lower than the foam stability of a control composition sweetened by reb A without the steviol glycoside composition; or a combination thereof.

4. The composition of claim 1, wherein the composition has a foam height that is about 45% to about 65% less than the foam height of a control composition sweetened with reb A without the steviol glycoside composition.

5. The composition of claim 1, wherein the composition has a foam stability that is about 10% to about 30% less than the foam stability of a control composition sweetened with reb A without the steviol glycoside composition.

6. The composition according to claim 1, wherein the foam height and the foam stability are determined according to the foam height measurement, the foam stability measurement, or one or more of the methods listed in Example 1 or Example 2.

7. The composition of any preceding claim, wherein the composition has a pH in the range of about 2.2 to about 7.

5.

8. The composition according to any preceding claim, wherein the steviol glycoside composition is present in an amount of 5 ppm to 5000 ppm based on the total composition.

9. The composition according to any one of claims 1 to 7, wherein the composition is a throw syrup configured for dilution with a liquid medium to form a beverage.

10. The composition according to any one of claims 1 to 7, wherein the composition is a carbonated beverage.

11. A composition according to any preceding claim, wherein the composition exhibits a sucrose sweetness equivalence of at least 1%.

12. An edible composition comprising a steviol glycoside composition, comprising 5 wt % to 30 wt % rebaudioside M (reb M), 15 wt % to 35 wt % rebaudioside AM (reb AM), and 10 wt % to 25 wt % rebaudioside N2 (reb N2), based on the total amount of steviol glycosides in the edible composition, wherein the edible composition has improved solubility compared to a control composition sweetened with reb M without the steviol glycoside composition, improved solubility compared to a control composition sweetened with reb D without the steviol glycoside composition, or a combination thereof.

13. A steviol glycoside dry blend, comprising 5 wt % to 30 wt % reb M, 15 wt % to 35 wt % reb AM and 10 wt % to 25 wt % reb N2, based on the total amount of steviol glycosides in the blend on a dry basis, wherein the steviol glycosides have a bound water solubility of up to 20% at 21°C.

14. The composition of claim 12, wherein the composition is a beverage.

15. The composition of claim 12, wherein the steviol glycoside composition is present in an amount ranging from about 450 ppm to about 15,000 ppm.

16. The composition of claim 12, wherein the steviol glycoside composition is present in an amount ranging from about 750 ppm to about 25,000 ppm.

17. The composition of claim 12, wherein the steviol glycoside composition is present in an amount ranging from about 18,000 ppm to about 60,000 ppm.

18. The composition of claim 12, wherein the composition is a throw syrup configured for dilution with a liquid medium to form a beverage.

19. The composition of claim 12, wherein the composition exhibits a sucrose sweetness equivalency of at least 1%.

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