Zero-calorie or low-calorie sweetening beverages containing high-potency sweeteners, rare sugars and aqueous colloids

Abstract

The present technology provides a beverage composition comprising from about 0.005% to about 0.06% by weight of a high potency sweetener, from about 0.005% to about 0.75% by weight of an aqueous colloid, and from about 1% to about 5% by weight of a rare sugar. The beverage composition may be a zero-calorie or low-calorie sweetened beverage composition that mimics the taste typically delivered from sucrose.

Description

[0001] The present technology relates to zero-calorie or low-calorie beverage compositions.

[0002] Sweeteners usually provide a key role in our food selection and enjoyment. Sucrose (i.e., granulated sugar) is the generally recognized gold standard in sweeteners, because it provides the expected onset (i.e., time of appearance) and decay (i.e., time of disappearance) of sweet taste. In addition to sweet taste, sucrose also provides mouthfeel and optimal flavor release. However, sucrose contributes calories to the food adding it. Every gram of sucrose has about 4 calories. Usually, a 12-ounce sweetened beverage contains 30 grams or more of sucrose, which is equivalent to 120 calories or more. It is necessary to reduce calorie intake, because high-calorie diet is related to obesity, metabolic syndrome, cardiovascular disease and many other health problems. A way to reduce calorie intake is to replace high-calorie beverages with zero-calorie or low-calorie beverages. However, many zero-calorie or low-calorie beverages present extended sweetness, sweetness adaptability and the mouthfeel of reduction.

[0003] The present technology provides a beverage composition that overcomes the problems in the prior art. In any embodiment, the present specification discloses a beverage composition comprising about 0.005% by weight to about 0.06% by weight of a high potency sweetener, about 0.005% by weight to about 0.75% by weight of a hydrocolloid, and about 1% by weight to about 5% by weight of a rare sugar. In any embodiment, the beverage composition can be a zero-calorie or low-calorie sweetened beverage composition that simulates the sugary taste typically delivered from sucrose.

[0004] In any embodiment, the rare sugar and the hydrocolloid may have a weight ratio of at least about 5: 1. In any embodiment, the rare sugar and the hydrocolloid may have a weight ratio of at least about 10: 1, at least about 20: 1, at least about 30: 1, at least about 40: 1, at least about 50: 1, at least about 60: 1, at least about 70: 1, at least about 80: 1, at least about 90: 1, or at least about 100: 1.

[0005] In any embodiment, the high-efficiency sweetener may be a natural sweetener. In any embodiment, the natural sweetener may be derived from stevia and / or monk fruit. In any embodiment, the natural sweetener may be derived from stevia. In any embodiment, the high-efficiency sweetener may include stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside N, rebaudioside O, rebaudioside P, rebaudioside Q, stevioside, dulcoside A, rubusoside, simonoside, monatin, curculigo sweet protein, sucrose ... Oxalic acid, neohesperidin, dihydrochalcone, glycyrrhizin, sarsaparilla glycoside, phloridzin, trilobatin, phylloside, brazilian sweet protein, sedumin, auslatin, polypodoside A, benoside, terkaside A and B, sapindaceous sesquiterpene glycosides, thaumatin, monellin, mabinin I, mabinin II, scutellarin I, peony glycoside I, abrin triterpene glycoside A, rutin I, mogroside IV, mogroside V, or a combination of two or more thereof. In any embodiment, the natural sweetener may be derived from stevia. In any embodiment, the high-potency sweetener may include stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside N, rebaudioside O, rebaudioside P, rebaudioside Q, steviolbioside, dulcoside A, or a combination of two or more thereof. In any embodiment, the high-potency sweetener may include rebaudioside A, rebaudioside D, rebaudioside M, or a combination of two or more thereof.

[0006] In any embodiment, the composition may include about 0.01 wt % to about 0.06 wt % of a high potency sweetener. In any embodiment, the composition may include about 0.02 wt % to about 0.06 wt % or about 0.03 wt % to about 0.06 wt % of a high potency sweetener.

[0007] In any embodiment, the hydrocolloid may include pectin, gum, high molecular weight carboxymethyl cellulose, alginate, oligosaccharide fiber, or two or more combinations thereof. In any embodiment, the hydrocolloid may include pectin, gum arabic, colloidal gum, xanthan gum, guar gum, locust bean gum, cassia gum, high molecular weight carboxymethyl cellulose, carrageenan, alginate, oligosaccharide fiber, or two or more combinations thereof. In any embodiment, the hydrocolloid may include pectin, colloidal gum, xanthan gum, guar gum, locust bean gum, cassia gum, high molecular weight carboxymethyl cellulose, carrageenan, alginate, oligosaccharide fiber, or two or more combinations thereof. In any embodiment, the hydrocolloid may include pectin, gum arabic, colloidal gum, xanthan gum, guar gum, locust bean gum, cassia gum, high molecular weight carboxymethyl cellulose, carrageenan, alginate, oligosaccharide fiber, or two or more combinations thereof. In any embodiment, the hydrocolloid may include gum arabic, colloidal gum, xanthan gum, guar gum, locust bean gum, cassia gum, high molecular weight carboxymethyl cellulose, carrageenan, alginate, oligosaccharide fiber, or two or more combinations thereof. In any embodiment, the hydrocolloid may include gum arabic, colloidal gum, or a combination thereof. In some embodiments, the hydrocolloid may include gum arabic, gum colloid or a combination thereof of approximately 0.2% by weight to approximately 0.6% by weight. In any embodiment, the hydrocolloid may include pectin. In some embodiments, the hydrocolloid may include pectin of approximately 0.02% by weight to approximately 0.1% by weight. In any embodiment, the hydrocolloid may include xanthan gum. In some embodiments, the hydrocolloid may include xanthan gum of approximately 0.1% by weight to approximately 0.5% by weight. In any embodiment, the composition may not include both pectin and gum at the same time. In any embodiment, the composition may include a hydrocolloid.

[0008] In any embodiment, the composition may include about 0.01% to about 0.7% by weight of the hydrocolloid. In any embodiment, the composition may include about 0.02% to about 0.6% by weight, about 0.02% to about 0.5% by weight, about 0.02% to about 0.3% by weight, about 0.02% to about 0.2% by weight, about 0.02% to about 0.1% by weight, about 0.05% to about 0.6% by weight, about 0.1% to about 0.6% by weight, about 0.2% to about 0.6% by weight, or about 0.1% to about 0.5% by weight of the hydrocolloid.

[0009] In any embodiment, the rare sugar may include psicose, tagatose, sorbose, celery sugar, allose, altrose, melezitose, L-ribose, L-fucose, L-arabinose, D-turanose, D-leucrose, or a combination of two or more thereof. In any embodiment, the rare sugar may include psicose, tagatose, sorbose, celery sugar, allose, altrose, melezitose, or a combination of two or more thereof. In any embodiment, the rare sugar may include psicose, tagatose, sorbose, celery sugar, allose, altrose, melezitose, or a combination of two or more thereof. In any embodiment, the rare sugar may include psicose.

[0010] In any embodiment, the composition may comprise about 1.5 wt% to 4.5 wt% of the rare sugar. In any embodiment, the composition may comprise about 2 wt% to 4 wt% of the rare sugar.

[0011] In any embodiment, the composition can include, in addition to the high-potency sweetener, steviol, erythritol, xylitol, iditol, or a combination of two or more thereof.

[0012] In any embodiment, the composition may include water. In any embodiment, the composition may include at least about 25% by weight of water. In any embodiment, the composition may include at least about 50% by weight of water. In any embodiment, the composition may include about 50% by weight to about 99% by weight of water. In any embodiment, the composition may include about 60% by weight to about 98.9% by weight, about 70% by weight to about 98.9% by weight, about 80% by weight to about 98.9% by weight, about 90% by weight to about 98.9% by weight of water.

[0013] In any embodiment, high potency sweeteners, hydrocolloids and / or rare sugars do not present a substantial viscosity change. In any embodiment, high potency sweeteners, hydrocolloids and rare sugars do not present a substantial viscosity change. In any embodiment, high potency sweeteners, hydrocolloids and rare sugars present a viscosity change similar to the viscosity of sucrose.

[0014] In any embodiment, the composition can be in the form of a liquid, a syrup, a gel, or a solid (e.g., a powder). In some embodiments, the composition can be in the form of a liquid. In some embodiments, the composition can have a viscosity less than about 10 mPas. In any embodiment, the composition can have a viscosity less than about 8 mPas, less than about 5 mPas, less than about 3 mPas, less than about 2 mPas, less than about 1 mPas, or less than about 0.5 mPas.

[0015] In any embodiment, the composition can be a zero calorie or low calorie beverage composition. In any embodiment, the composition can be a zero calorie beverage composition. In some embodiments, the composition can be a carbonated beverage composition. In other embodiments, the composition can be a non-carbonated beverage composition.

[0016] In any embodiment, the composition may exhibit substantially the same taste or the same taste as an equivalent full-calorie beverage composition. In any embodiment, the composition may exhibit substantially the same onset and extension time or the same onset and extension time as an equivalent full-calorie beverage composition. In any embodiment, the composition may exhibit substantially the same sweetness adaptability or the same sweetness adaptability as an equivalent full-calorie beverage composition. In any embodiment, the composition may exhibit substantially the same or the same sweetness and mouthfeel as an equivalent full-calorie beverage composition.

[0017] In any embodiment, the composition may include rebaudioside A, rebaudioside D, rebaudioside M, or a combination of two or more thereof; pectin or gum arabic; and psicose. In any embodiment, the composition may include about 0.005% to about 0.06% by weight of rebaudioside A, rebaudioside D, rebaudioside M, or a combination of two or more thereof; about 0.005% to about 0.75% by weight of pectin or gum arabic; and about 1% to about 5% by weight of psicose. In any embodiment, the composition may include about 0.01% to about 0.05% by weight of rebaudioside A, rebaudioside D, rebaudioside M, or a combination of two or more thereof; about 0.01% to about 0.2% by weight of pectin or about 0.05% to about 0.7% by weight of gum arabic; and about 1.5% to about 4.5% by weight of psicose. In any embodiment, the composition may include about 0.02 wt % to about 0.04 wt % of rebaudioside A, rebaudioside D, rebaudioside M, or a combination of two or more thereof; about 0.02 wt % to about 0.08 wt % of pectin or about 0.1 wt % to about 0.6 wt % of gum arabic; and about 2.5 wt % to about 4.5 wt % of picose.

[0018] The embodiments herein are provided to illustrate the advantages of the present technology and to further assist those of ordinary skill in the art in preparing or using the compositions of the present technology. The embodiments herein are also shown to more fully illustrate the preferred aspects of the present technology. These embodiments should never be construed as limiting the scope of the present technology, as defined by the appended claims. These embodiments may include or incorporate any variation, aspect, or aspect of the above-mentioned present technology. These variations, aspects, or aspects above-mentioned may further each include or incorporate any or all other variations, aspects, or variations of aspects of the present technology.

[0019] The following are definitions of selected terms used to understand the technology disclosed in this specification and other guidance for interpreting this specification.

[0020] As used herein and in the appended claims, unless otherwise specified herein or clearly contradicted by the context, singular forms such as "one" and "a kind of" and "said" and similar references in the context of describing elements (especially in the context of the following claims) will be understood to cover both singular and plural. Unless otherwise specified herein, the expression of the value range herein is intended only to be used as a shorthand method for individually referring to each individual value falling within the range, and each individual value is incorporated into the specification as if it is individually narrated herein. Unless otherwise specified herein or otherwise clearly contradicted by the context, all methods described herein can be performed in any suitable order. Unless otherwise stated, the use of any and all examples or exemplary language (e.g., "such as") provided herein is intended only to better illustrate the embodiment, and does not limit the scope of the claims. Any language in this specification should not be understood to indicate that any non-claims protected element is necessary.

[0021] As used herein, "about" will be understood by one of ordinary skill in the art and will vary to some extent depending on the context in which it is used. If there is a person of ordinary skill in the art who is not clear about the use of a term, "about" will mean up to plus or minus 10% of the particular term, depending on the context in which the term is used.

[0022] As used herein, "mouthfeel" refers to the tactile aspect of texture perception during consumption of a solid, semisolid or liquid food material from the time the solid, semisolid or liquid food material is placed in the mouth until it is swallowed. Mouthfeel is perceived by the lining of the oral cavity including the tongue, gums and teeth.

[0023] As used herein, "foodstuff" refers to a substance suitable for consumption, including solid, semisolid or liquid food and / or beverages.

[0024] As used herein, "beverage" refers to a drinkable substance. Beverages include, but are not limited to, the following: carbonated and non-carbonated beverages, alcoholic and non-alcoholic beverages, including, but not limited to, carbonated water, flavored water, carbonated flavored water, drinks containing juice (derived from any fruit or any combination of fruits, juice derived from any vegetable or any combination of vegetables) or nectar, milk obtained from animals, milk products derived from soy, rice, coconut or other plant materials, sports drinks, vitamin-enhanced sports drinks, high-electrolyte sports drinks, high-caffeine high-energy drinks, coffee, decaffeinated coffee, tea, tea derived from fruit products, tea derived from herbal products, decaffeinated tea, wine, champagne, malt liquor, rum, gin, vodka, other spirits, beer, low-calorie beer-like beverages, non-alcoholic beer, and other beer-like beverages obtained from grain solutions, such as beer, malt beer, stout, lager, dark beer, low-alcohol beer, non-alcoholic beer, light beer, rye bread beer, shandy beer, malt beverages, etc. In this context, cereals refer to grains that are commonly used to make the beverages listed above and other similar beverages. Beverages do not include 100% juice-based beverages.

[0025] As used herein, "substantially free" means less than about 2 wt% of a specified component based on the total weight of the composition. In any embodiment, the composition may include less than about 1 wt%, less than about 0.5 wt%, or less than about 0.1 wt%.

[0026] As used herein, "onset time" and "extended time" refer to the change in sweetness perception over time. Each sweetener exhibits a characteristic "onset time" and "extended time". In contrast to sucrose, most high-efficiency sweeteners show an undesirable extended extended time (i.e., duration). Typically, the detected sweetener surges to a maximum response level and then gradually decreases over time. The longer the gradual decrease, the greater the duration of sweetness detected after initial ingestion or spitting.

[0027] As used herein, "sweet taste adaptability" refers to the reduced responsiveness to taste stimulation when stimulation is repeatedly applied to the tongue. The repeated application to the tongue may include interruptions at short time intervals. In this article, sweet taste adaptability is tested by a sucking and swallowing method designed to simulate normal drinking to determine the adaptability to sweet taste over time. The sucking and swallowing method includes that the subject drinks at least twice a small amount (e.g., about 200mL to about 400mL) of the composition through the mouth within a 15-minute period. In any embodiment, the subject can drink 2 to 6 small amounts of the composition.

[0028] As used herein, "equivalent full-calorie beverage composition" or "control beverage composition" refers to a sweetened beverage composition sweetened by sucrose or high fructose corn syrup. The control beverage composition has all the same ingredients, except that the high-potency sweetener, hydrocolloid, and rare sugar as disclosed herein are replaced by about 9% by weight sucrose composition or high fructose corn syrup ("HFCS") equivalent to about 9% sucrose (e.g., 12.68% for HFCS 42 (71 solids) and 11.68% for HFCS 55 (77 solids).

[0029] As used herein, "low-calorie beverage composition" refers to a sweetened beverage composition that has at least about 25% fewer calories than an equivalent full-calorie beverage composition. In any embodiment, the low-calorie beverage composition may have at least about 50% fewer calories than an equivalent full-calorie beverage composition. In any embodiment, the low-calorie beverage composition may have at least about 65% fewer calories than an equivalent full-calorie beverage composition. In any embodiment, the low-calorie beverage composition may have at least about 75% fewer calories than an equivalent full-calorie beverage composition. In any embodiment, the low-calorie beverage composition may have at least about 90% fewer calories than an equivalent full-calorie beverage composition. In any embodiment, the low-calorie beverage composition may have a calorie reduction of about 50% to about 100% compared to an equivalent full-calorie beverage composition. In any embodiment, the low-calorie beverage composition may have a calorie reduction of about 65% to about 100% compared to an equivalent full-calorie beverage composition. In any embodiment, the low-calorie beverage composition may have a calorie reduction of about 75% to about 100% compared to an equivalent full-calorie beverage composition.

[0030] As used herein, "high-efficiency" or "high-intensity" sweeteners refer to sweeteners that are sweeter than sucrose, but contribute the least calories or no calories when added to foods. In any embodiment, high-efficiency or high-intensity sweeteners can be at least about 2 times sweeter than sucrose. In any embodiment, "high-efficiency" or "high-intensity" sweeteners can be about 10 times, at least about 25 times, about 50 times, at least about 75 times, at least about 100 times, about 125 times, at least about 150 times, about 175 times, or at least about 200 times sweeter than sucrose. In any embodiment, high-efficiency or high-intensity sweeteners may include, but are not limited to: those derived from stevia (including S.eupatoria, S.ovata, S plummerae, S.rebaudiana, S.salicifolia, S.serrata and / or S.rebaudiana) saccharin, aspartame, acesulfame potassium, sucralose, neotame, advantame; those derived from monk fruit; or a combination of two or more thereof.

[0031] As used herein, "rare sugar" refers to a sugar that exists in limited amounts in nature. Rare sugars can be commercially produced using microbial enzymes. In any embodiment, rare sugars may include but are not limited to psicose, tagatose, sorbose, celery sugar, allose, altrose, melezitose, L-ribose, L-fucose, L-arabinose, D-turanose, D-leucrose, or a combination of two or more thereof. In any embodiment, rare sugars may include psicose, tagatose, sorbose, celery sugar, allose, altrose, melezitose, or a combination of two or more thereof. In any embodiment, rare sugars may include psicose.

[0032] As used herein, "hydrocolloid" refers to a food additive that can be textured by thickening or gel formation. The amount of thickening or gel formation depends on the chemical, physical and functional properties of the hydrocolloid. As used herein, the hydrocolloid may be included in any of those provided in D. Saha et al. "Hydrocolloids as thickening and gelling agents in food: a critical review", Journal of Food Science and Technology ("J. Food Sci. Technol." 47, 587-597 (2010), which is incorporated herein by reference. In any embodiment, the hydrocolloid may include a water-soluble polysaccharide. In any embodiment, the hydrocolloid may include, but is not limited to, pectin, gum, high molecular weight carboxymethyl cellulose, alginate, oligosaccharide fibers (e.g., short-chain oligofructose, maltodextrin or inulin), or a combination of two or more thereof.

[0033] As used herein, "gum" refers to a water-soluble polysaccharide. Non-limiting examples of gum include, but are not limited to, gum arabic, cellulose gum, tragacanth gum, locust bean gum, karaya gum, ghatti gum, tara gum, konjac gum, xanthan gum, curdlan, colloidin, alginate and carrageenan. In any embodiment, the gum may include cellulose gum, carrageenan and / or xanthan gum. In any embodiment, the gum may include xanthan gum. In any embodiment, the gum may include gum arabic.

[0034] As used herein, "informal taste evaluation" refers to an evaluation of the composition by a core scientific team (approximately 10 members) at 4°C using a comparative 100-point line scale.

[0035] The technology disclosed in this specification may be better understood by referring to the following aspects, which are provided for illustrative purposes only and are not intended to limit the full scope of the disclosed technology.

[0036] 1. A beverage composition comprising: about 0.005 wt % to about 0.06 wt % of a high potency sweetener; about 0.005 wt % to about 0.75 wt % of a hydrocolloid; and about 1 wt % to about 5 wt % of a rare sugar.

[0037] 2. The composition according to embodiment 1, wherein the composition comprises about 0.03% by weight

[0038] To about 0.06% by weight of the high potency sweetener.

[0039] 3. The composition according to embodiment 1 or 2, wherein the high-potency sweetener is a natural sweetener.

[0040] 4. The composition of embodiment 3, wherein the natural sweetener is derived from stevia.

[0041] 5. A composition according to embodiment 4, wherein the natural sweetener is selected from stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside N, rebaudioside O, rebaudioside P, rebaudioside Q, steviolbioside, dulcoside A, and combinations of two or more thereof.

[0042] 6. The composition according to any one of embodiments 1 to 5, wherein the hydrocolloid is selected from pectin, gum, high molecular weight carboxymethyl cellulose, alginate, oligosaccharide fibers, and combinations of two or more thereof.

[0043] 7. The composition according to embodiment 6, wherein the hydrocolloid is selected from pectin, gum arabic, colloidal gum, xanthan gum, guar gum, locust bean gum, cassia gum, high molecular weight carboxymethyl cellulose, carrageenan, alginate and oligosaccharide fibers, and combinations of two or more thereof.

[0044] 8. The composition according to any one of embodiments 1 to 7, wherein the hydrocolloid consists of one hydrocolloid.

[0045] 9. The composition of any one of embodiments 1 to 8, wherein the composition comprises from about 0.02% to about 0.6% by weight of the hydrocolloid.

[0046] 10. The composition of any one of embodiments 1 to 9, wherein the hydrocolloid comprises pectin.

[0047] 11. The composition of embodiment 10, wherein the composition comprises from about 0.02% to about 0.1% by weight of the hydrocolloid.

[0048] 12. The composition of any one of embodiments 1 to 9, wherein the hydrocolloid comprises xanthan gum.

[0049] 13. The composition of embodiment 12, wherein the composition comprises from about 0.1 wt % to about 0.5 wt % of the hydrocolloid.

[0050] 14. The composition of any one of embodiments 1 to 13, wherein the hydrocolloid does not include both pectin and gum.

[0051] 15. The composition of any one of embodiments 1 to 14, wherein the composition comprises from about 2% to about 4% by weight of the rare sugar.

[0052] 16. The composition according to any one of embodiments 1 to 15, wherein the rare sugar is selected from psicose, tagatose, sorbose, apiose, allose, altrose, melezitose, and a combination of two or more thereof.

[0053] 17. The composition of embodiment 16, wherein the rare sugar comprises psicose.

[0054] 18. The composition of any one of embodiments 1 to 17, wherein the rare sugar and the hydrocolloid have a weight ratio of at least 5:1.

[0055] 19. The composition of embodiment 18, wherein the rare sugar and the hydrocolloid have a weight ratio of at least 50:1.

[0056] 20. The composition of any one of embodiments 1 to 19, further comprising steviol, erythritol, xylitol, iditol, or a combination of two or more thereof.

[0057] 21. The composition of any one of embodiments 1 to 20, further comprising at least about 50% by weight water.

[0058] 22. The composition of any one of embodiments 1 to 21, wherein the composition is zero calorie or low calorie.

[0059] 23. The composition of embodiment 22, wherein the composition is zero calorie.

[0060] 24. The composition of any one of embodiments 1 to 23, wherein the high potency sweetener, the hydrocolloid, and the rare sugar exhibit substantially the same viscosity change as sucrose in an equivalent full-calorie beverage composition.

[0061] 25. The composition of any one of embodiments 1 to 24, wherein the composition exhibits substantially the same onset and extension, sweetness adaptability, and / or mouthfeel as an equivalent full-calorie beverage composition.

[0062] 26. The composition of any one of embodiments 1 to 34, wherein the composition has a viscosity of less than about 10 mPas.

[0063] 27. The composition of embodiment 26, wherein the composition has a viscosity of less than about 3 mPas.

[0064] 28. A composition according to any one of embodiments 1 to 27, wherein the high-potency sweetener comprises rebaudioside A, rebaudioside D, rebaudioside M, and combinations of two or more thereof; the hydrocolloid comprises pectin or gum arabic; and the rare sugar comprises psicose.

[0065] 29. The composition of any one of embodiments 1 to 28, wherein the composition is a carbonated composition.

[0066] Although certain embodiments have been illustrated and described, those of ordinary skill in the art, after reading the foregoing description, may make changes, equivalent substitutions, and other types of modifications to the compounds of the present technology or their salts, pharmaceutical compositions, derivatives, prodrugs, metabolites, tautomers, or racemic mixtures as described herein. Each of the above aspects and embodiments may also include or incorporate therein variations or aspects as disclosed herein with respect to any or all other aspects and embodiments.

[0067] The technology of the present invention is also not limited by the specific aspects described herein, and the aspects are intended to be a single illustration of the various aspects of the technology of the present invention. Without departing from the spirit 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 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 appended claims. It should be understood that the technology of the present invention is not limited to specific methods, reagents, compounds, compositions, labeled compounds 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 each specific aspect and are not intended to be limited. Therefore, this specification is intended to be considered as exemplary only, wherein the breadth, scope and essence of the technology of the present invention are indicated only by the appended claims, the definitions therein and any equivalents thereof.

[0068] The embodiments described illustratively herein may be appropriately implemented in the absence of any element or elements, limitations or limitations not specifically disclosed herein. Thus, for example, the terms "comprise", "include", "contain", etc. should be read broadly and not restrictively. In addition, the terms and expressions employed herein have been used as terms of description rather than limitation, and it is not intended to use these terms and expressions to exclude any equivalents or parts thereof of the features shown and described, but it should be recognized that various modifications may be made within the scope of the claimed technology. In addition, the phrase "essentially consisting of..." will be understood to include those elements specifically described and those additional elements that will not substantially affect the basic and novel features of the claimed technology. The phrase "consisting of..." excludes any unspecified elements.

[0069] 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. Each of the narrower species and subgeneric groupings falling within the generic disclosure also form part of the invention. This includes the generic description of the invention with the proviso or negative limitation that any subject matter is removed from the genus, regardless of whether the removed material is specifically recited herein.

[0070] As will be appreciated by those skilled in the art, for any and all purposes, particularly in providing a written description, all ranges disclosed herein also encompass any and all possible subranges and combinations of subranges thereof. Any listed range can be easily identified as fully describing and making the same range decomposed into at least equal halves, thirds, quarters, fifths, tenths, etc. As a non-limiting example, each range discussed herein can be easily decomposed into lower thirds, middle thirds, and upper thirds, etc. Those skilled in the art will also understand that all language, such as "up to", "at least", "greater than", "less than", etc., includes the described numbers and refers to the range that can be subsequently decomposed into subranges as described above. Finally, as will be appreciated by those skilled in the art, ranges include each individual member.

[0071] All publications, patent applications, issued patents, and other documents (e.g., journals, articles, and / or textbooks) mentioned in this specification are incorporated herein by reference as if each individual publication, patent application, issued patent, or other document was specifically and individually indicated to be incorporated herein by reference in its entirety. Definitions contained in the text incorporated by reference are excluded to the extent they conflict with definitions in this disclosure.

[0072] The technology disclosed in this specification may be better understood by referring to the following examples, which are provided for illustrative purposes and are not intended to limit the full scope of the technology.

[0073] Example 1. Tea beverage composition

[0074] Several beverage compositions were prepared by mixing the ingredients into an unsweetened tea solution with an overhead mixer at room temperature for about 5 minutes to ensure uniform distribution to provide the compositions in Tables 1a and 1b. Each composition (Table 1a and Table 1b) was then evaluated by informal taste evaluation. It was determined that the combination of high potency sweetener, hydrocolloid, and rare sugar provided the most similar sweetness, duration, and mouthfeel to the control composition.

[0075] Table 1a

[0076] Tea beverage composition

[0077]

[0078]

[0079] Table 1b Tea beverage composition

[0080]

[0081]

[0082] Example 2. Coffee creamer composition

[0083] The full sugar and 65% reduced sugar coffee compositions in Table 2 were prepared by adding disodium hydrogen phosphate, sodium citrate and sodium chloride to water and mixing for 5 minutes. Fusion 7200 and dissolved into the mixture, followed by the addition of prehydrated pectin 1694. The mixture was allowed to hydrate for approximately 10 minutes, followed by the addition of Liquid allulose and mixed to provide a homogenous solution. Instant coffee and sugar (whole or 65%) were then added and dissolved into the mixture. Next, half was added and mixed until a homogenous composition was provided. The composition was then batch pasteurized at about 82°C for 5 minutes and then homogenized using a Ross mixer (5500 rpm, 30 seconds). The composition was poured into sterilized bottles, which were immediately cooled on ice. The bottles containing the composition were stored in a refrigerator until evaluation.

[0084] Table 2

[0085] Coffee creamer composition

[0086]

[0087] Each composition was evaluated by informal taste evaluation. The 65% reduced sugar composition provided the desired sweetness, including a good rounded sweetness, no noticeable off-flavors, and a mouthfeel comparable to the full sugar control.

[0088] Example 3. Flavored coffee syrup composition

[0089] The full sugar and sugar-free coffee syrup compositions in Table 3 were prepared by dry mixing potassium sorbate, citric acid, and (if present) xanthan gum. In a separate container, water was mixed (strong vortex) and heated to about 60° C. The dry mix was slowly added and mixing continued until a uniform mixture was provided (about 10 to 20 minutes). Stevia and psicose were then mixed into the sugar-free composition until a homogenous composition was provided.

[0090] Table 3

[0091] Flavored coffee syrup composition

[0092]

[0093] Each composition was evaluated by informal taste evaluation.When each was reconstituted with hot coffee, the sugar-free compositions provided the desired sweetness, mouthfeel, and flavor delivery comparable to the full sugar control.

[0094] Example 4. Protein Shake Composition

[0095] By dry mixing 1803 Pea protein isolate, cocoa powder, (if present) Fusion 9200 and Pro 181AG was used to prepare the full sugar and sugar free protein shake compositions in Table 4. The dry blend was dissolved in water by mixing with high shear force. Sunflower oil, flavors and (if present) were then added. Liquid psicose was added and mixed into the composition until a homogenous composition was provided. The composition was then heated to about 146°C for 6 seconds followed by homogenization (2000psi / 500psi). The composition was cooled (about 10°C) and poured into sterilized bottles. The bottles containing the composition were stored in a refrigerator until evaluation.

[0096] Table 4

[0097] Protein shake composition

[0098]

[0099] Each composition was evaluated by informal taste evaluation.The sugar-free composition provided the desired sweetness and mouthfeel comparable to the full-sugar control, as well as clean flavor delivery.

Claims

1. A beverage composition, comprising: from about 0.005% to about 0.06% by weight of a high potency sweetener; From about 0.005 wt % to about 0.75 wt % of a hydrocolloid; and From about 1% to about 5% by weight of rare sugars.

2. The composition of claim 1, wherein the composition comprises from about 0.03% to about 0.06% by weight of the high-potency sweetener.

3. The composition of claim 1 or claim 2, wherein the high potency sweetener is a natural sweetener.

4. The composition of claim 3, wherein the natural sweetener is derived from Stevia.

5. The composition of claim 4, wherein the natural sweetener is selected from stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside N, rebaudioside O, rebaudioside P, rebaudioside Q, steviolbioside, dulcoside A, and a combination of two or more thereof.

6. The composition according to any one of claims 1 to 5, wherein the hydrocolloid is selected from pectin, gum, high molecular weight carboxymethyl cellulose, alginate, oligosaccharide fibers, and combinations of two or more thereof.

7. The composition of claim 6, wherein the hydrocolloid is selected from the group consisting of pectin, gum arabic, colloidal gum, xanthan gum, guar gum, locust bean gum, cassia gum, high molecular weight carboxymethyl cellulose, carrageenan, alginate and oligosaccharide fibers, and combinations of two or more thereof.

8. The composition according to any one of claims 1 to 7, wherein the hydrocolloid consists of one hydrocolloid.

9. The composition of any one of claims 1 to 8, wherein the composition comprises from about 0.02% to about 0.6% by weight of the hydrocolloid.

10. The composition of any one of claims 1 to 9, wherein the hydrocolloid comprises pectin.

11. The composition of claim 10, wherein the composition comprises from about 0.02% to about 0.1% by weight of the hydrocolloid.

12. The composition of any one of claims 1 to 9, wherein the hydrocolloid comprises xanthan gum.

13. The composition of claim 12, wherein the composition comprises from about 0.1% to about 0.5% by weight of the hydrocolloid.

14. A composition according to any one of claims 1 to 13, wherein the hydrocolloid does not comprise both pectin and gum.

15. The composition of any one of claims 1 to 14, wherein the composition comprises from about 2% to about 4% by weight of the rare sugar.

16. The composition according to any one of claims 1 to 15, wherein the rare sugar is selected from the group consisting of psicose, tagatose, sorbose, apiose, allose, altrose, melezitose, and a combination of two or more thereof.

17. The composition of claim 16, wherein the rare sugar comprises psicose.

18. The composition of any one of claims 1 to 17, wherein the rare sugar and the hydrocolloid have a weight ratio of at least 5:

1.

19. The composition of claim 18, wherein the rare sugar and the hydrocolloid have a weight ratio of at least 50:

1.

20. The composition of any one of claims 1 to 19, further comprising steviol, erythritol, xylitol, iditol, or a combination of two or more thereof.

21. The composition of any one of claims 1 to 20, further comprising at least about 50% by weight water.

22. The composition of any one of claims 1 to 21, wherein the composition is zero calorie or low calorie.

23. The composition of claim 22, wherein the composition is zero calorie.

24. The composition of any one of claims 1 to 23, wherein the high potency sweetener, the hydrocolloid, and the rare sugar exhibit substantially the same viscosity change as sucrose in an equivalent full-calorie beverage composition.

25. A composition according to any one of claims 1 to 24, wherein the composition exhibits substantially the same onset and extension, sweetness suitability and / or mouthfeel as an equivalent full-calorie beverage composition.

26. The composition of any one of claims 1 to 34, wherein the composition has a viscosity of less than about 10 mPas.

27. The composition of claim 26, wherein the composition has a viscosity of less than about 3 mPas.

28. A composition according to any one of claims 1 to 27, wherein the high-potency sweetener comprises rebaudioside A, rebaudioside D, rebaudioside M, and a combination of two or more thereof; the hydrocolloid comprises pectin or gum arabic; and the rare sugar comprises psicose.

29. The composition of any one of claims 1 to 28, wherein the composition is a carbonated composition.

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