Enhanced hydrated beverage with improved taste

Abstract

Disclosed herein are enhanced water beverages comprising sucralose and a Momordica grosvenori extract (MFE), and methods of improving the taste or odor of enhanced water beverages using a sweetener system comprising sucralose and MFE. Also disclosed are methods of making enhanced water beverages with improved taste or odor.

Description

[0001] Cross - Reference to Related Applications

[0002] This application claims the benefit of U.S. Provisional Application No. 63 / 409,486, filed on September 23, 2022, the entire disclosure of which is incorporated herein by reference. Field of the Invention

[0003] Disclosed herein are enhanced water beverages (e.g., fruit - flavored enhanced water beverages) sweetened with sucralose and monk fruit extract (MFE). Background of the Invention

[0005] In recent years, there has been a significant increase in the demand for alternatives to traditional non - carbonated bottled water beverages (tap water, spring water, or purified water), which include beverages that provide health benefits to consumers in addition to simple rehydration. Specifically, vitamin, mineral, electrolyte, and / or herb - fortified beverages have received great attention. Such beverages are referred to as "enhanced water beverages", "near - water beverages", "functional beverages", and "sports beverages", among others.

[0006] Enhanced water beverages can be full - calorie (sweetened with, e.g., sucrose), medium - calorie, or zero - calorie beverages. Consumers generally increasingly prefer "sugar - free" versions of beverages, and there are a variety of enhanced water beverages available that do not contain sucrose (e.g., zero - sugar). Low - calorie or no - calorie enhanced water beverages contain high - potency sweeteners (including natural high - potency sweeteners) to provide sweetness in the absence of sucrose. Natural high - potency sweeteners based on stevia and based on monk fruit (monkfruit or Luo Han Guo) are popular. However, these sweeteners are known to cause off - flavors and tastes different from sucrose that are objectionable to consumers, e.g., delayed onset of sweetness, lingering sweet aftertaste, bitterness, metallic taste, astringency, coolness, licorice - like taste, water - like taste, and poor mouthfeel. In addition, when high - potency sweeteners are used, the flavor profile of the enhanced water beverage may be diminished.

[0007] There is still a need for enhanced water beverages sweetened with natural high - potency sweeteners that have improved taste and flavor characteristics. Summary of the Invention

[0009] Disclosed herein are enhanced water beverages (e.g., fruit - flavored enhanced water beverages) sweetened with sucralose and monk fruit extract (MEF). In certain embodiments, these enhanced water beverages have one or more improved sensory characteristics or attributes (e.g., reduced bitterness, improved mouthfeel, reduced sweetness linger, improved sweetness onset) compared to enhanced water beverages known in the art.

[0010] In a first aspect, there is provided an enhanced water beverage comprising sucralose and monk fruit extract (MFE), wherein the beverage is free of erythritol.

[0011] In a second aspect, a method of improving one or more sensory characteristics or attributes of an enhanced water beverage is disclosed, the method comprising (i) providing monk fruit extract (MFE) and sucralose; (ii) adding the MFE and sucralose to a beverage matrix, wherein the beverage does not contain erythritol.

[0012] In a third aspect, a method of manufacturing an enhanced beverage is disclosed, the method comprising (i) providing monk fruit extract (MFE) and sucralose; (ii) adding the MFE and sucralose to a beverage matrix, wherein the enhanced water beverage does not contain erythritol.

[0013] In one embodiment, the enhanced water beverage is free of rebaudioside A or rebaudioside B.

[0014] In one embodiment, the enhanced water beverage is free of allulose.

[0015] In one embodiment, the enhanced water beverage comprises sucralose in an amount between about 85 and 100 ppm. In certain embodiments, the enhanced water beverage comprises from about 90 to about 95 ppm of sucralose.

[0016] In one embodiment, the enhanced water beverage comprises monk fruit extract in an amount between about 45 and about 55 ppm. In certain embodiments, the enhanced water beverage comprises monk fruit extract in an amount between about 48 and about 52 ppm.

[0017] In certain embodiments, the enhanced water beverage comprises sucralose in an amount between about 90 and about 95 ppm and monk fruit extract in an amount between about 45 and 55 ppm.

[0018] In one embodiment, the monk fruit extract comprises at least about 35% mogroside V.

[0019] In one embodiment, the monk fruit extract comprises mogroside V in an amount between about 35% and about 55%.

[0020] In one embodiment, the monk fruit extract comprises about 50% mogroside V.

[0021] In certain embodiments, the enhanced water beverage comprises sucralose in an amount between about 90 and about 95 ppm and monk fruit extract in an amount between about 45 and 50 ppm, wherein the monk fruit extract comprises about 50% mogroside V.

[0022] In one embodiment, the enhanced water beverage has a sucrose equivalent (SE) between about 4% and about 8% SE. In a particular embodiment, the enhanced water beverage has sucrose between about 7% and about 8% SE.

[0023] In a particular embodiment, the enhanced water beverage comprises sucralose between about 90 to about 95 ppm and mogroside extract between about 45 and 50 ppm, wherein the mogroside extract comprises about 50% mogroside V, and the enhanced water beverage has a sucrose equivalent between about 7% and 8% SE.

[0024] In one embodiment, the enhanced water beverage further comprises phloretin.

[0025] In a particular embodiment, the enhanced beverage comprises about 500 ppm phloretin.

[0026] In one embodiment, the enhanced water beverage is non - carbonated. In another embodiment, the enhanced water beverage is carbonated. Detailed Description

[0027] I. Definitions

[0028] As used herein, the term "additive" or "additivity" refers to the expected effect when compounds are combined, i.e., the sum of the effects of the individual compounds. Any deviation from additivity is considered synergistic or antagonistic.

[0029] As used herein, the term "antagonistic" refers to an unexpected and unforeseen effect when the combined effect of compounds is less than the expected additive effect. This is the opposite of a synergistic effect. Synonyms include, for example, sub - additivity, de - enhancement, negative interaction, negative synergy, sub - additivity. In one embodiment of the compositions disclosed herein, the combination of sucralose and MFE produces less bitterness than expected for the combination of MFE and sucralose, where MFE and sucralose are known to each impart some bitterness.

[0030] As used herein, the term "beverage" refers to a liquid suitable for human consumption. In one embodiment, the beverages disclosed herein are in a liquid form that can be consumed without further addition of liquid, i.e., ready - to - drink beverages.

[0031] The term "bitterness" or "bitterness perception" is used interchangeably herein and refers to one of the five basic taste qualities including sweet, sour, salty, bitter, and umami (savory). Bitterness is an especially pungent, bitter, astringent, nauseating, and / or metallic taste and is generally disagreeable or unpleasant. Bitterness is generally understood to be perceived by activating at least one or more of 25 different bitter taste receptors (TAS2R) located in taste buds on the tongue. Bitterness can be determined by taste testing (e.g., using trained sensory evaluation), bitter receptor assays (e.g., cell-based bitter receptor assays), or other means known in the art. A single compound can have both sweet and bitter perception, such as high-intensity sweeteners.

[0032] As used herein, the term "enhanced water beverage" refers to a beverage sold as water that has one or more added ingredients such as vitamins and minerals.

[0033] As used herein, the term "extract" refers to a composition comprising one or more compounds isolated from Siraitia grosvenorii by an extraction process. In one embodiment, the Siraitia grosvenorii is mature at the time of extraction. In one embodiment, the Siraitia grosvenorii is fresh (undried) at the time of extraction. In another embodiment, the Siraitia grosvenorii is vacuum-dried at the time of extraction.

[0034] As used herein, the term "high-intensity sweetener" refers to a sweetener that is many times sweeter than sucrose. Representative non-limiting examples include sucralose, aspartame, advantame, acesulfame potassium, neotame, and saccharin. Some people report unpleasant sensations from these sweeteners, such as bitterness and metallic off-tastes.

[0035] As used herein, the term "improvement" with respect to a property (e.g., taste, mouthfeel, onset of sweetness) refers to a detectable positive change in the property when compared to a standard. The degree of improvement can vary.

[0036] As used herein, the term "mogroside" refers to a group of cucurbitane triterpene glycosides found in certain plants such as Siraitia grosvenorii. They include mogroside IIA1, mogroside IIB, 7-oxymogroside IIE, 11-oxymogroside A1, mogroside IIIA2, 11-deoxymogroside III, 11-oxymogroside IVA, mogroside V, 7-oxymogroside V, 11-oxymogroside V, and mogroside VI.

[0037] As used herein, the term "Momordica grosvenori" refers to the fruit of the perennial herbaceous vine Momordica grosvenori, which is native to the tropical regions of Southeast Asia and is sometimes referred to as Luo Han Guo. Momordica grosvenori contains essential oils, sugars, proteins, vitamins, and flavoring agents. It is also rich in mogrosides. It is known that Momordica grosvenori extracts are used as sweeteners. However, Momordica grosvenori extracts are known to be associated with sweet taste retention and off-flavors. Momordica grosvenori extracts available from commercial sources can be used in the present invention. Alternatively, Momordica grosvenori extracts can be prepared from Momordica grosvenori according to any method known in the art prior to use. As used herein, Momordica grosvenori extracts can be unprocessed or further purified or concentrated to increase the content of mogrosides (including mogroside V) therein.

[0038] As used herein, the term "mouthfeel" refers to the physical sensations experienced or felt in the mouth by a beverage or its components. Mouthfeel can refer to the texture in contact with the tongue, palate, teeth, gums, or throat. Mouthfeel is considered different from taste / flavor. Examples of mouthfeel considered unpleasant include a dry sensation.

[0039] As used herein, the term "off-flavor" refers to an amount or degree of taste that is not typically or commonly found in a composition (such as a beverage product) and is generally used in an undesirable sense. In one embodiment, the off-flavor can be bitterness, astringency, coolness, metallic taste, or a combination thereof. In the embodiments herein, compared to beverage compositions known in the art, the beverage compositions disclosed herein (e.g., enhanced water beverage compositions) exhibit reduced off-flavors or no off-flavors.

[0040] As used herein, the term "phloretin" refers to a simple dihydrochalcone found in certain fruits (e.g., apples, strawberries). More specifically, it is the aglycone portion of phloridzin and is a polyphenolic compound. It is isolated from phloridzin by acid hydrolysis. Alternatively, phloretin can be synthesized completely directly by known methods. Phloretin is known to have a sweet taste but also exhibits off-flavors.

[0041] As used herein, the term "parts per million" or "ppm" refers to parts per million on a w / w or wt / wt basis.

[0042] As used herein, the term "reduce" refers to a detectable negative change in a property when compared to a standard.

[0043] As used herein, the term "solvent" refers to a liquid that can dissolve or substantially disperse another substance. Water is an example of a solvent. The solvent can be a combination of two or more different solvents.

[0044] As used herein, the term "sucralose" refers to a non-nutritive sweetener obtained from sucrose by replacing the hydroxyl groups at the 4, 1', and 6' positions with chlorine. It provides a much greater intensity than sucrose. However, the use of sucrose has been associated with sweet taste persistence and off-flavors.

[0045] As used herein, the term "sucrose equivalent" or "SE" refers to the amount of a non-sucrose sweetener required to provide a given percentage of the sweetness of sucrose in a composition (e.g., a beverage).

[0046] As used herein, the term "sweetener" refers to an orally administered product that produces a sweet taste when consumed alone. Representative non-limiting sweeteners include high-intensity sweeteners, bulking sweeteners, sweetening agents, and low-sweetness products produced by synthesis, fermentation, or enzymatic conversion. In certain embodiments herein, a beverage (e.g., a fortified water beverage) contains one or more sweeteners.

[0047] As used herein, the term "sweetener system" refers to a system that contains one or more compounds that, when provided individually to a sweetenable composition (e.g., a beverage), are used together to sweeten the composition. In certain embodiments herein, a high-intensity sweetener (e.g., sucralose) and Luo Han Guo extract constitute a sweetener system for sweetening a beverage (such as a fortified water beverage). In a particular embodiment, the high-intensity sweetener (e.g., sucralose) and Luo Han Guo extract are the only sweeteners present in the beverage. Optionally, the beverage may contain other flavorants or flavor enhancers.

[0048] As used herein, the term "synergistic" or "synergistic effect" refers to a surprising and unexpected effect when the combined effect of two or more compounds is greater than the expected additive effect.

[0049] As used herein with respect to a composition or a sweetener, the term "temporal profile" is a measure of the perceived sweet intensity of the composition or sweetener over time. A desired or favorable temporal profile is one in which the sweetness is observed quickly and has a transient persistence similar to that of sucrose. An undesired or unfavorable temporal profile is one in which the perception of sweetness is delayed or the persistence exceeds that of sucrose.

[0050] As used herein, the terms "weight percent", "wt-%", "percent by weight", and " % by weight" and variations thereof refer to the concentration of a substance as the weight of the substance divided by the total weight of the composition and multiplied by 100. It should be understood that as used herein, "percent", " %", etc. are intended to be synonymous with "weight percent", "wt-%".

[0051] II. Beverages

[0052] This disclosure relates to beverages (such as enhanced water beverages) sweetened with high-intensity sweeteners (e.g., sucralose) and Momordica grosvenori materials derived from, extracted from, or otherwise obtained from Momordica grosvenori. In one embodiment, the Momordica grosvenori material is Momordica grosvenori extract (MFE).

[0053] The enhanced water beverage comprises a beverage matrix, i.e., the base component in which these ingredients are dissolved. The beverage matrix can be any suitable potable liquid.

[0054] In one embodiment, the beverage comprises water of beverage quality as the matrix, such as deionized water, distilled water, reverse osmosis water, carbon-treated water, purified water, demineralized water, and combinations thereof can be used. Other suitable beverage matrix components include, but are not limited to, phosphoric acid, phosphate buffer, citric acid, citrate buffer, and carbon-treated water.

[0055] In certain embodiments, water is present in the beverage at at least about 90% w / v, at least about 91% w / v, at least about 92% w / v, at least about 93% w / v, at least about 94% w / v, at least about 95% w / v, at least about 96% w / v, at least about 97% w / v, at least about 98% w / v, at least about 99% w / v, at least about 99.1% w / v, at least about 99.2% w / v, at least about 99.3% w / v, at least about 99.4% w / v, at least about 99.5% w / v, at least about 99.6% w / v, at least about 99.7% w / v, at least about 99.8% w / v, at least about 99.9% w / v.

[0056] Non-limiting examples of the pH range of the enhanced water beverage can be from about 1.8 to about 10. Other examples include a pH range from about 2 to about 5. In a particular embodiment, the pH of the beverage can be from about 2.5 to about 4.2.

[0057] The enhanced water beverage can be caffeinated (i.e., it contains caffeine) or decaffeinated. Caffeine, also known as 1,3,7-trimethylxanthine, is a white, odorless, bitter substance. When caffeine is present, the total amount of caffeine can be, for example, between about 1 and about 3 volumes.

[0058] The enhanced water beverage can be flavored. In one embodiment, the enhanced water beverage is fruit flavored. Examples of fruit flavorings include lime, grape, mango, watermelon, coconut, lemon, orange, tangerine, raspberry, apple, pear, peach, blackberry, and strawberry flavorings. The total amount of flavoring can be from about 0.0001% to about 1.0% (w / w).

[0059] The temperature range of the enhanced water beverage can be, for example, from about 4°C to about 100°C, such as from about 4°C to about 25°C.

[0060] In one embodiment, the enhanced water beverage does not contain erythritol.

[0061] In one embodiment, the enhanced water beverage does not contain rebaudioside, such as rebaudioside A or rebaudioside B.

[0062] In one embodiment, the enhanced water beverage does not contain rare sugars, such as allulose.

[0063] The monk fruit extract can be any suitable monk fruit extract. It can be obtained from the leaves and / or other plant structures (such as the fruit, seeds, stems, or fleshy plant parts of the monk fruit). In certain embodiments, the monk fruit extract is washed, optionally removing the seeds and peel, and then the fruit is crushed, followed by filtration and extraction of the crushed fruit using an appropriate solvent system (e.g., water extraction). Representative non-limiting examples of methods for preparing the monk fruit extract are found in U.S. Patent Publication Nos. 20110021456 and 20210274822A1.

[0064] In one embodiment, the monk fruit extract is prepared from freshly harvested (undried) monk fruit. In another embodiment, the monk fruit extract is prepared from harvested and then dried monk fruit. Any suitable drying method can be used. Representative non-limiting examples of drying methods include freeze drying, freeze-vacuum drying, microwave drying, microwave-vacuum drying, microwave-vacuum infrared drying, and freezing followed by microwave-vacuum drying.

[0065] In certain embodiments, the monk fruit extract is further processed, for example, by decolorization, purification, and / or concentration. In specific embodiments, the monk fruit extract is rich in one or more mogrosides. Impurities can be removed, for example, using adsorption (e.g., using activated carbon) and elution steps. In specific embodiments, the monk fruit extract is not treated with erythritol.

[0066] For example, due to growth conditions and / or the preparation process, the composition of the monk fruit extract can vary. The composition of the extract can be analyzed by any suitable method (such as high-performance thin-layer chromatography (HPTLC)).

[0067] In one embodiment, the monk fruit extract contains mogroside I, mogroside II, mogroside III, mogroside IV, neomogroside, 11-oxo-mogroside V, mogroside VI, mogroside V, and seminose I or a combination thereof. In certain embodiments, the monk fruit extract contains one or more proteins or protein fragments.

[0068] In one embodiment, the total mogroside content of the MFE is about 85 wt.% or more, about 88 wt.% or more, about 90 wt.% or more, about 92 wt.% or more, about 94 wt.% or more, about 96 wt.% or more, or about 95 wt.% or more.

[0069] In one embodiment, the Siraitia grosvenorii extract contains mogroside V:

[0070]

[0071] Mogroside V is highly sweet and low in calories. The amount of mogroside V in the MFE extract can vary. In one embodiment, the mogroside V content of the MFE is at least about 35 wt.%, or more particularly, at least about 38 wt.%, at least about 40 wt.%, at least about 42 wt.%, at least about 44 wt.%, at least about 46 wt.%, at least about 48 wt.%, at least about 50 wt.%, at least about 52 wt.%, at least about 54 wt.%, at least about 56 wt.%, at least about 58 wt.%, at least about 60 wt.%, at least about 62 wt.%, at least about 64 wt.%, at least about 66 wt.%, at least about 68 wt.%, at least about 70 wt.%, at least about 72 wt.%, at least about 74 wt.%, at least about 76 wt.%, at least about 78 wt.%, or at least about 80 wt.% of mogroside V.

[0072] In one embodiment, the Siraitia grosvenorii extract contains between about 35 and about 55 wt.% of mogroside V, or more particularly, about 35%, about 38%, about 40%, about 42%, about 44%, about 46%, about 48%, about 50%, about 52%, or about 55% of mogroside V.

[0073] In one embodiment, the Siraitia grosvenorii extract contains less than about 99%, 98%, 97%, 96%, or 95% of mogroside V.

[0074] The amount of Siraitia grosvenorii extract in the beverage can vary. In one embodiment, the Siraitia grosvenorii extract is present in the beverage in the following amounts: about 10 ppm, about 11 ppm, about 12 ppm, about 13 ppm, about 14 ppm, about 15 ppm, about 16 ppm, about 17 ppm, about 18 ppm, about 19 ppm, about 20 ppm, about 21 ppm, about 22 ppm, about 23 ppm, about 24 ppm, about 25 ppm, about 26 ppm, about 27 ppm, about 28 ppm, about 29 ppm, about 30 ppm, about 31 ppm, about 32 ppm, about 33 ppm, about 34 ppm, about 35 ppm, about 36 ppm, about 37 ppm, about 38 ppm, about 39 ppm, about 40 ppm, about 41 ppm, about 42 ppm, about 43 ppm, about 44 ppm, about 45 ppm, about 46 ppm, about 47 ppm, about 48 ppm, about 49 ppm, about 50 ppm, about 51 ppm, about 52 ppm, about 53 ppm, about 54 ppm, about 55 ppm, about 56 ppm, about 57 ppm, about 58 ppm, about 59 ppm, about 60 ppm, about 61 ppm, about 62 ppm, about 63 ppm, about 64 ppm, about 65 ppm, about 66 ppm, about 67 ppm, about 68 ppm, about 69 ppm, about 70 ppm, about 71 ppm, about 72 ppm, about 73 ppm, about 74 ppm, about 75 ppm, about 76 ppm, about 77 ppm, about 78 ppm, about 79 ppm, about 80 ppm, about 81 ppm, about 82 ppm, about 83 ppm, about 84 ppm, about 85 ppm, about 86 ppm, about 87 ppm, about 88 ppm, about 89 ppm, about 90 ppm, about 91 ppm, about 92 ppm, about 93 ppm, about 94 ppm, about 95 ppm, about 96 ppm, about 97 ppm, about 98 ppm, about 99 ppm, about 100 ppm, about 110 ppm, about 120 ppm, about 130 ppm, about 140 ppm, about 150 ppm, about 160 ppm, about 170 ppm, about 180 ppm, about 190 ppm, about 200 ppm, about 210 ppm, about 220 ppm, about 230 ppm, about 240 ppm, about 250 ppm, about 260 ppm, about 270 ppm, about 280 ppm, about 290 ppm, about 300 ppm, about 310 ppm, about 320 ppm, about 330 ppm, about 340 ppm, about 350 ppm, about 360 ppm, about 370 ppm, about 380 ppm, about 390 ppm, about 400 ppm, about 410 ppm, about 420 ppm, about 430 ppm, about 440 ppm, about 450 ppm, about 460 ppm, about 470 ppm, about 480 ppm, about 490 ppm, about 500 ppm,about 510 ppm, about 520 ppm, about 530 ppm, about 540 ppm, about 550 ppm, about 560 ppm, about 570 ppm, about 580 ppm, about 590 ppm, about 600 ppm, about 610 ppm, about 620 ppm, about 630 ppm, about 640 ppm, about 650 ppm, about 660 ppm, about 670 ppm, about 680 ppm, about 690 ppm, about 700 ppm, about 710 ppm, about 720 ppm, about 730 ppm, about 740 ppm, about 750 ppm, about 760 ppm, about 770 ppm, about 780 ppm, about 790 ppm, about 800 ppm, about 810 ppm, about 820 ppm, about 830 ppm, about 840 ppm, about 850 ppm, about 860 ppm, about 870 ppm, about 880 ppm, about 890 ppm, about 900 ppm, about 910 ppm, about 920 ppm, about 930 ppm, about 940 ppm, about 950 ppm, about 960 ppm, about 970 ppm, about 980 ppm, about 990 ppm, about 1,000 ppm.

[0075] In certain embodiments, the beverage comprises mogroside extract in an amount between about 1 and about 80 ppm, more particularly, mogroside extract in an amount between about 30 and about 60 ppm, between about 40 and about 55 ppm, between about 45 and 55 ppm, between about 46 and about 54 ppm, or between about 48 and about 52 ppm.

[0076] In another particular embodiment, the beverage comprises about 40, about 42, about 44, about 46, about 48, about 50, about 52, about 54, about 56, about 58, or about 60 ppm of mogroside extract.

[0077] The amount of sucralose can vary. In one embodiment, sucralose is present in the beverage in the following amounts: about 10 ppm, about 11 ppm, about 12 ppm, about 13 ppm, about 14 ppm, about 15 ppm, about 16 ppm, about 17 ppm, about 18 ppm, about 19 ppm, about 20 ppm, about 21 ppm, about 22 ppm, about 23 ppm, about 24 ppm, about 25 ppm, about 26 ppm, about 27 ppm, about 28 ppm, about 29 ppm, about 30 ppm, about 31 ppm, about 32 ppm, about 33 ppm, about 34 ppm, about 35 ppm, about 36 ppm, about 37 ppm, about 38 ppm, about 39 ppm, about 40 ppm, about 41 ppm, about 42 ppm, about 43 ppm, about 44 ppm, about 45 ppm, about 46 ppm, about 47 ppm, about 48 ppm, about 49 ppm, about 50 ppm, about 51 ppm, about 52 ppm, about 53 ppm, about 54 ppm, about 55 ppm, about 56 ppm, about 57 ppm, about 58 ppm, about 59 ppm, about 60 ppm, about 61 ppm, about 62 ppm, about 63 ppm, about 64 ppm, about 65 ppm, about 66 ppm, about 67 ppm, about 68 ppm, about 69 ppm, about 70 ppm, about 71 ppm, about 72 ppm, about 73 ppm, about 74 ppm, about 75 ppm, about 76 ppm, about 77 ppm, about 78 ppm, about 79 ppm, about 80 ppm, about 81 ppm, about 82 ppm, about 83 ppm, about 84 ppm, about 85 ppm, about 86 ppm, about 87 ppm, about 88 ppm, about 89 ppm, about 90 ppm, about 91 ppm, about 92 ppm, about 93 ppm, about 94 ppm, about 95 ppm, about 96 ppm, about 97 ppm, about 98 ppm, about 99 ppm, about 100 ppm, about 110 ppm, about 120 ppm, about 130 ppm, about 140 ppm, about 150 ppm, about 160 ppm, about 170 ppm, about 180 ppm, about 190 ppm, about 200 ppm, about 210 ppm, about 220 ppm, about 230 ppm, about 240 ppm, about 250 ppm, about 260 ppm, about 270 ppm, about 280 ppm, about 290 ppm, about 300 ppm, about 310 ppm, about 320 ppm, about 330 ppm, about 340 ppm, about 350 ppm, about 360 ppm, about 370 ppm, about 380 ppm, about 390 ppm, about 400 ppm, about 410 ppm, about 420 ppm, about 430 ppm, about 440 ppm, about 450 ppm, about 460 ppm, about 470 ppm, about 480 ppm, about 490 ppm, about 500 ppm, about 510 ppm,About 520 ppm, about 530 ppm, about 540 ppm, about 550 ppm, about 560 ppm, about 570 ppm, about 580 ppm, about 590 ppm, about 600 ppm, about 610 ppm, about 620 ppm, about 630 ppm, about 640 ppm, about 650 ppm, about 660 ppm, about 670 ppm, about 680 ppm, about 690 ppm, about 700 ppm, about 710 ppm, about 720 ppm, about 730 ppm, about 740 ppm, about 750 ppm, about 760 ppm, about 770 ppm, about 780 ppm, about 790 ppm, about 800 ppm, about 810 ppm, about 820 ppm, about 830 ppm, about 840 ppm, about 850 ppm, about 860 ppm, about 870 ppm, about 880 ppm, about 890 ppm, about 900 ppm, about 910 ppm, about 920 ppm, about 930 ppm, about 940 ppm, about 950 ppm, about 960 ppm, about 970 ppm, about 980 ppm, about 990 ppm, about 1,000 ppm.

[0078] In certain embodiments, the beverage comprises sucralose between about 50 and about 150 ppm, and more particularly, sucralose between about 75 and about 125 ppm, between about 85 and 100 ppm, or between about 90 and about 95 ppm.

[0079] In certain embodiments, the beverage comprises about 88, about 90, about 92, about 94, about 96, or about 98 ppm of sucralose.

[0080] In some embodiments, there is provided an enhanced water beverage comprising sucralose between about 90 and 95 ppm and mogroside extract between about 45 and about 52 ppm, wherein the mogroside extract comprises mogroside V between about 35 wt.% and about 55 wt.%. Optionally, the enhanced water beverage does comprise one or more of erythritol, rebaudioside (e.g., rebaudioside A or rebaudioside B), or rare sugars (e.g., allulose).

[0081] Optionally, the enhanced water beverages disclosed herein may also contain one or more dihydrochalcone (such as phloretin), as follows.

[0082]

[0083] The amount of phloretin can vary. In one embodiment, phloretin is present in the beverage in an amount of about 10 ppm, about 11 ppm, about 12 ppm, about 13 ppm, about 14 ppm, about 15 ppm, about 16 ppm, about 17 ppm, about 18 ppm, about 19 ppm, about 20 ppm, about 21 ppm, about 22 ppm, about 23 ppm, about 24 ppm, about 25 ppm, about 26 ppm, about 27 ppm, about 28 ppm, about 29 ppm, about 30 ppm, about 31 ppm, about 32 ppm, about 33 ppm, about 34 ppm, about 35 ppm, about 36 ppm, about 37 ppm, about 38 ppm, about 39 ppm, about 40 ppm, about 41 ppm, about 42 ppm, about 43 ppm, about 44 ppm, about 45 ppm, about 46 ppm, about 47 ppm, about 48 ppm, about 49 ppm, about 50 ppm, about 51 ppm, about 52 ppm, about 53 ppm, about 54 ppm, about 55 ppm, about 56 ppm, about 57 ppm, about 58 ppm, about 59 ppm, about 60 ppm, about 61 ppm, about 62 ppm, about 63 ppm, about 64 ppm, about 65 ppm, about 66 ppm, about 67 ppm, about 68 ppm, about 69 ppm, about 70 ppm, about 71 ppm, about 72 ppm, about 73 ppm, about 74 ppm, about 75 ppm, about 76 ppm, about 77 ppm, about 78 ppm, about 79 ppm, about 80 ppm, about 81 ppm, about 82 ppm, about 83 ppm, about 84 ppm, about 85 ppm, about 86 ppm, about 87 ppm, about 88 ppm, about 89 ppm, about 90 ppm, about 91 ppm, about 92 ppm, about 93 ppm, about 94 ppm, about 95 ppm, about 96 ppm, about 97 ppm, about 98 ppm, about 99 ppm, about 100 ppm, about 110 ppm, about 120 ppm, about 130 ppm, about 140 ppm, about 150 ppm, about 160 ppm, about 170 ppm, about 180 ppm, about 190 ppm, about 200 ppm, about 210 ppm, about 220 ppm, about 230 ppm, about 240 ppm, about 250 ppm, about 260 ppm, about 270 ppm, about 280 ppm, about 290 ppm, about 300 ppm, about 310 ppm, about 320 ppm, about 330 ppm, about 340 ppm, about 350 ppm, about 360 ppm, about 370 ppm, about 380 ppm, about 390 ppm, about 400 ppm, about 410 ppm, about 420 ppm, about 430 ppm, about 440 ppm, about 450 ppm, about 460 ppm, about 470 ppm, about 480 ppm, about 490 ppm, about 500 ppm, about 510 ppm,about 520 ppm, about 530 ppm, about 540 ppm, about 550 ppm, about 560 ppm, about 570 ppm, about 580 ppm, about 590 ppm, about 600 ppm, about 610 ppm, about 620 ppm, about 630 ppm, about 640 ppm, about 650 ppm, about 660 ppm, about 670 ppm, about 680 ppm, about 690 ppm, about 700 ppm, about 710 ppm, about 720 ppm, about 730 ppm, about 740 ppm, about 750 ppm, about 760 ppm, about 770 ppm, about 780 ppm, about 790 ppm, about 800 ppm, about 810 ppm, about 820 ppm, about 830 ppm, about 840 ppm, about 850 ppm, about 860 ppm, about 870 ppm, about 880 ppm, about 890 ppm, about 900 ppm, about 910 ppm, about 920 ppm, about 930 ppm, about 940 ppm, about 950 ppm, about 960 ppm, about 970 ppm, about 980 ppm, about 990 ppm, about 1,000 ppm.

[0084] In one embodiment, the amount of phloretin is between about 100 ppm and about 800 ppm, more particularly between about 200 ppm and about 700 ppm or between about 300 ppm and about 600 ppm. In one embodiment, the amount of phloretin is between about 450 and about 550 ppm.

[0085] In one embodiment, the amount of phloretin is about 400 ppm, about 450 ppm, about 500 ppm, about 550 ppm, or about 600 ppm.

[0086] In certain embodiments, there is provided an enhanced water beverage comprising sucralose between about 90 and 95 ppm, mogroside extract between about 45 and about 52 ppm, and phloretin between about 400 ppm and about 600 ppm (e.g., 500 ppm), wherein the mogroside extract comprises mogroside V between about 35 and about 55 wt.%. Optionally, the enhanced water beverage does contain one or more of erythritol, rebaudioside (e.g., rebaudioside A or rebaudioside B), or rare sugars (e.g., allulose).

[0087] Advantageously, the enhanced water beverages disclosed herein can have one or more improved sensory characteristics or attributes relative to enhanced water beverages known in the art (e.g., enhanced water beverages containing sucrose and erythritol). The sensory characteristics or attributes can vary and include reduced sweetness persistence, improved sweetness onset, improved mouthfeel, and reduced off - flavors.

[0088] Improvements in one or more sensory characteristics or attributes can be tested or demonstrated in any suitable manner. In one embodiment, the improvement is demonstrated by using trained sensory assessors to conduct a comparative test.

[0089] In one embodiment, the enhanced water beverage disclosed herein has a reduced off-flavor, and more particularly, the off-flavor is reduced by about 1%, about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 11%, about 12%, about 13%, about 14%, about 15%, about 16%, about 17%, about 18%, about 19%, about 20%, about 21%, about 22%, about 23%, about 24%, about 25%, about 26%, about 27%, about 28%, about 29%, about 30%, about 31%, about 32%, about 33%, about 34%, about 35%, about 36%, about 37%, about 38%, about 39%, about 40%, about 41%, about 42%, about 43%, about 44%, about 45%, about 46%, about 47%, about 48%, about 49%, about 50%, about 51%, about 52%, about 53%, about 54%, about 55%, about 56%, about 57%, about 58%, about 59%, about 60%, about 61%, about 62%, about 63%, about 64%, about 65%, about 66%, about 67%, about 68%, about 69%, about 70%, about 71%, about 72%, about 73%, about 74%, about 75%, about 76%, about 77%, about 78%, about 79%, about 80%, about 81%, about 82%, about 83%, about 84%, about 85%, about 86%, about 87%, about 88%, about 89%, about 90%, about 91%, about 92%, about 93%, about 94%, about 95%, about 96%, about 97%, about 98%, about 99%, or about 100% or more.

[0090] In one embodiment, the enhanced water beverage disclosed herein has a reduced off - flavor, and more particularly, the off - flavor is reduced by about 1.1 times, about 1.2 times, about 1.3 times, about 1.4 times, about 1.5 times, about 1.6 times, about 1.7 times, about 1.8 times, about 1.9 times, about 2 times, about 2.1 times, about 2.2 times, about 2.3 times, about 2.4 times, about 2.5 times, about 2.6 times, about 2.7 times, about 2.8 times, about 2.9 times, about 3 times, about 3.1 times, about 3.2 times, about 3.3 times, about 3.4 times, about 3.5 times, about 3.6 times, about 3.7 times, about 3.8 times, about 3.9 times, about 4 times, about 4.1 times, about 4.2 times, about 4.3 times, about 4.4 times, about 4.5 times, about 4.6 times, about 4.7 times, about 4.8 times, about 4.9 times, about 5 times, about 6 times, about 7 times, about 8 times, about 9 times, about 10 times, about 11 times, about 12 times, about 13 times, about 14 times, about 15 times, about 16 times, about 17 times, about 18 times, about 19 times, about 20 times, about 21 times, about 22 times, about 23 times, about 24 times, about 25 times, about 26 times, about 27 times, about 28 times, about 29 times, about 30 times, about 31 times, about 32 times, about 33 times, about 34 times, about 35 times, about 36 times, about 37 times, about 38 times, about 39 times, about 40 times, about 41 times, about 42 times, about 43 times, about 44 times, about 45 times, about 46 times, about 47 times, about 48 times, about 49 times, about 50 times, about 51 times, about 52 times, about 53 times, about 54 times, about 55 times, about 56 times, about 57 times, about 58 times, about 59 times, about 60 times, about 61 times, about 62 times, about 63 times, about 64 times, about 65 times, about 66 times, about 67 times, about 68 times, about 69 times, about 70 times, about 71 times, about 72 times, about 73 times, about 74 times, about 75 times, about 76 times, about 77 times, about 78 times, about 79 times, about 80 times, about 81 times, about 82 times, about 83 times, about 84 times, about 85 times, about 86 times, about 87 times, about 88 times, about 89 times, about 90 times, about 91 times, about 92 times, about 93 times, about 94 times, about 95 times, about 96 times, about 97 times, about 98 times, about 99 times or about 100 times or more.

[0091] In one embodiment, the enhanced water beverage disclosed herein has a reduced bitterness, and more particularly, the bitterness is reduced by about 1%, about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 11%, about 12%, about 13%, about 14%, about 15%, about 16%, about 17%, about 18%, about 19%, about 20%, about 21%, about 22%, about 23%, about 24%, about 25%, about 26%, about 27%, about 28%, about 29%, about 30%, about 31%, about 32%, about 33%, about 34%, about 35%, about 36%, about 37%, about 38%, about 39%, about 40%, about 41%, about 42%, about 43%, about 44%, about 45%, about 46%, about 47%, about 48%, about 49%, about 50%, about 51%, about 52%, about 53%, about 54%, about 55%, about 56%, about 57%, about 58%, about 59%, about 60%, about 61%, about 62%, about 63%, about 64%, about 65%, about 66%, about 67%, about 68%, about 69%, about 70%, about 71%, about 72%, about 73%, about 74%, about 75%, about 76%, about 77%, about 78%, about 79%, about 80%, about 81%, about 82%, about 83%, about 84%, about 85%, about 86%, about 87%, about 88%, about 89%, about 90%, about 91%, about 92%, about 93%, about 94%, about 95%, about 96%, about 97%, about 98%, about 99%, or about 100% or more.

[0092] In another embodiment, the bitterness of the enhanced water beverage disclosed herein is reduced by about 1.1 times, about 1.2 times, about 1.3 times, about 1.4 times, about 1.5 times, about 1.6 times, about 1.7 times, about 1.8 times, about 1.9 times, about 2 times, about 2.1 times, about 2.2 times, about 2.3 times, about 2.4 times, about 2.5 times, about 2.6 times, about 2.7 times, about 2.8 times, about 2.9 times, about 3 times, about 3.1 times, about 3.2 times, about 3.3 times, about 3.4 times, about 3.5 times, about 3.6 times, about 3.7 times, about 3.8 times, about 3.9 times, about 4 times, about 4.1 times, about 4.2 times, about 4.3 times, about 4.4 times, about 4.5 times, about 4.6 times, about 4.7 times, about 4.8 times, about 4.9 times, about 5 times, about 6 times, about 7 times, about 8 times, about 9 times, about 10 times, about 11 times, about 12 times, about 13 times, about 14 times, about 15 times, about 16 times, about 17 times, about 18 times, about 19 times, about 20 times, about 21 times, about 22 times, about 23 times, about 24 times, about 25 times, about 26 times, about 27 times, about 28 times, about 29 times, about 30 times, about 31 times, about 32 times, about 33 times, about 34 times, about 35 times, about 36 times, about 37 times, about 38 times, about 39 times, about 40 times, about 41 times, about 42 times, about 43 times, about 44 times, about 45 times, about 46 times, about 47 times, about 48 times, about 49 times, about 50 times, about 51 times, about 52 times, about 53 times, about 54 times, about 55 times, about 56 times, about 57 times, about 58 times, about 59 times, about 60 times, about 61 times, about 62 times, about 63 times, about 64 times, about 65 times, about 66 times, about 67 times, about 68 times, about 69 times, about 70 times, about 71 times, about 72 times, about 73 times, about 74 times, about 75 times, about 76 times, about 77 times, about 78 times, about 79 times, about 80 times, about 81 times, about 82 times, about 83 times, about 84 times, about 85 times, about 86 times, about 87 times, about 88 times, about 89 times, about 90 times, about 91 times, about 92 times, about 93 times, about 94 times, about 95 times, about 96 times, about 97 times, about 98 times, about 99 times or about 100 times or more.

[0093] In one embodiment, the enhanced water beverage disclosed herein has an improved taste, and more particularly, the taste is improved by about 1%, about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 11%, about 12%, about 13%, about 14%, about 15%, about 16%, about 17%, about 18%, about 19%, about 20%, about 21%, about 22%, about 23%, about 24%, about 25%, about 26%, about 27%, about 28%, about 29%, about 30%, about 31%, about 32%, about 33%, about 34%, about 35%, about 36%, about 37%, about 38%, about 39%, about 40%, about 41%, about 42%, about 43%, about 44%, about 45%, about 46%, about 47%, about 48%, about 49%, about 50%, about 51%, about 52%, about 53%, about 54%, about 55%, about 56%, about 57%, about 58%, about 59%, about 60%, about 61%, about 62%, about 63%, about 64%, about 65%, about 66%, about 67%, about 68%, about 69%, about 70%, about 71%, about 72%, about 73%, about 74%, about 75%, about 76%, about 77%, about 78%, about 79%, about 80%, about 81%, about 82%, about 83%, about 84%, about 85%, about 86%, about 87%, about 88%, about 89%, about 90%, about 91%, about 92%, about 93%, about 94%, about 95%, about 96%, about 97%, about 98%, about 99%, or about 100% or more.

[0094] In another embodiment, the taste of the enhanced water beverage disclosed herein is improved by about 1.1 times, about 1.2 times, about 1.3 times, about 1.4 times, about 1.5 times, about 1.6 times, about 1.7 times, about 1.8 times, about 1.9 times, about 2 times, about 2.1 times, about 2.2 times, about 2.3 times, about 2.4 times, about 2.5 times, about 2.6 times, about 2.7 times, about 2.8 times, about 2.9 times, about 3 times, about 3.1 times, about 3.2 times, about 3.3 times, about 3.4 times, about 3.5 times, about 3.6 times, about 3.7 times, about 3.8 times, about 3.9 times, about 4 times, about 4.1 times, about 4.2 times, about 4.3 times, about 4.4 times, about 4.5 times, about 4.6 times, about 4.7 times, about 4.8 times, about 4.9 times, about 5 times, about 6 times, about 7 times, about 8 times, about 9 times, about 10 times, about 11 times, about 12 times, about 13 times, about 14 times, about 15 times, about 16 times, about 17 times, about 18 times, about 19 times, about 20 times, about 21 times, about 22 times, about 23 times, about 24 times, about 25 times, about 26 times, about 27 times, about 28 times, about 29 times, about 30 times, about 31 times, about 32 times, about 33 times, about 34 times, about 35 times, about 36 times, about 37 times, about 38 times, about 39 times, about 40 times, about 41 times, about 42 times, about 43 times, about 44 times, about 45 times, about 46 times, about 47 times, about 48 times, about 49 times, about 50 times, about 51 times, about 52 times, about 53 times, about 54 times, about 55 times, about 56 times, about 57 times, about 58 times, about 59 times, about 60 times, about 61 times, about 62 times, about 63 times, about 64 times, about 65 times, about 66 times, about 67 times, about 68 times, about 69 times, about 70 times, about 71 times, about 72 times, about 73 times, about 74 times, about 75 times, about 76 times, about 77 times, about 78 times, about 79 times, about 80 times, about 81 times, about 82 times, about 83 times, about 84 times, about 85 times, about 86 times, about 87 times, about 88 times, about 89 times, about 90 times, about 91 times, about 92 times, about 93 times, about 94 times, about 95 times, about 96 times, about 97 times, about 98 times, about 99 times or about 100 times or more.

[0095] In one embodiment, the enhanced water beverage disclosed herein has improved sweetness onset, and more particularly, the sweetness onset is improved by about 1%, about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 11%, about 12%, about 13%, about 14%, about 15%, about 16%, about 17%, about 18%, about 19%, about 20%, about 21%, about 22%, about 23%, about 24%, about 25%, about 26%, about 27%, about 28%, about 29%, about 30%, about 31%, about 32%, about 33%, about 34%, about 35%, about 36%, about 37%, about 38%, about 39%, about 40%, about 41%, about 42%, about 43%, about 44%, about 45%, about 46%, about 47%, about 48%, about 49%, about 50%, about 51%, about 52%, about 53%, about 54%, about 55%, about 56%, about 57%, about 58%, about 59%, about 60%, about 61%, about 62%, about 63%, about 64%, about 65%, about 66%, about 67%, about 68%, about 69%, about 70%, about 71%, about 72%, about 73%, about 74%, about 75%, about 76%, about 77%, about 78%, about 79%, about 80%, about 81%, about 82%, about 83%, about 84%, about 85%, about 86%, about 87%, about 88%, about 89%, about 90%, about 91%, about 92%, about 93%, about 94%, about 95%, about 96%, about 97%, about 98%, about 99%, or about 100% or more.

[0096] In another embodiment, the sweetness onset of the enhanced water beverage disclosed herein is improved by about 1.1 times, about 1.2 times, about 1.3 times, about 1.4 times, about 1.5 times, about 1.6 times, about 1.7 times, about 1.8 times, about 1.9 times, about 2 times, about 2.1 times, about 2.2 times, about 2.3 times, about 2.4 times, about 2.5 times, about 2.6 times, about 2.7 times, about 2.8 times, about 2.9 times, about 3 times, about 3.1 times, about 3.2 times, about 3.3 times, about 3.4 times, about 3.5 times, about 3.6 times, about 3.7 times, about 3.8 times, about 3.9 times, about 4 times, about 4.1 times, about 4.2 times, about 4.3 times, about 4.4 times, about 4.5 times, about 4.6 times, about 4.7 times, about 4.8 times, about 4.9 times, about 5 times, about 6 times, about 7 times, about 8 times, about 9 times, about 10 times, about 11 times, about 12 times, about 13 times, about 14 times, about 15 times, about 16 times, about 17 times, about 18 times, about 19 times, about 20 times, about 21 times, about 22 times, about 23 times, about 24 times, about 25 times, about 26 times, about 27 times, about 28 times, about 29 times, about 30 times, about 31 times, about 32 times, about 33 times, about 34 times, about 35 times, about 36 times, about 37 times, about 38 times, about 39 times, about 40 times, about 41 times, about 42 times, about 43 times, about 44 times, about 45 times, about 46 times, about 47 times, about 48 times, about 49 times, about 50 times, about 51 times, about 52 times, about 53 times, about 54 times, about 55 times, about 56 times, about 57 times, about 58 times, about 59 times, about 60 times, about 61 times, about 62 times, about 63 times, about 64 times, about 65 times, about 66 times, about 67 times, about 68 times, about 69 times, about 70 times, about 71 times, about 72 times, about 73 times, about 74 times, about 75 times, about 76 times, about 77 times, about 78 times, about 79 times, about 80 times, about 81 times, about 82 times, about 83 times, about 84 times, about 85 times, about 86 times, about 87 times, about 88 times, about 89 times, about 90 times, about 91 times, about 92 times, about 93 times, about 94 times, about 95 times, about 96 times, about 97 times, about 98 times, about 99 times or about 100 times or more.

[0097] In one embodiment, the enhanced water beverage disclosed herein has reduced sweetness retention, and more particularly, the sweetness retention is reduced by about 1%, about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 11%, about 12%, about 13%, about 14%, about 15%, about 16%, about 17%, about 18%, about 19%, about 20%, about 21%, about 22%, about 23%, about 24%, about 25%, about 26%, about 27%, about 28%, about 29%, about 30%, about 31%, about 32%, about 33%, about 34%, about 35%, about 36%, about 37%, about 38%, about 39%, about 40%, about 41%, about 42%, about 43%, about 44%, about 45%, about 46%, about 47%, about 48%, about 49%, about 50%, about 51%, about 52%, about 53%, about 54%, about 55%, about 56%, about 57%, about 58%, about 59%, about 60%, about 61%, about 62%, about 63%, about 64%, about 65%, about 66%, about 67%, about 68%, about 69%, about 70%, about 71%, about 72%, about 73%, about 74%, about 75%, about 76%, about 77%, about 78%, about 79%, about 80%, about 81%, about 82%, about 83%, about 84%, about 85%, about 86%, about 87%, about 88%, about 89%, about 90%, about 91%, about 92%, about 93%, about 94%, about 95%, about 96%, about 97%, about 98%, about 99%, or about 100% or more.

[0098] In another embodiment, the sweetness retention of the enhanced water beverage disclosed herein is reduced by about 1.1 times, about 1.2 times, about 1.3 times, about 1.4 times, about 1.5 times, about 1.6 times, about 1.7 times, about 1.8 times, about 1.9 times, about 2 times, about 2.1 times, about 2.2 times, about 2.3 times, about 2.4 times, about 2.5 times, about 2.6 times, about 2.7 times, about 2.8 times, about 2.9 times, about 3 times, about 3.1 times, about 3.2 times, about 3.3 times, about 3.4 times, about 3.5 times, about 3.6 times, about 3.7 times, about 3.8 times, about 3.9 times, about 4 times, about 4.1 times, about 4.2 times, about 4.3 times, about 4.4 times, about 4.5 times, about 4.6 times, about 4.7 times, about 4.8 times, about 4.9 times, about 5 times, about 6 times, about 7 times, about 8 times, about 9 times, about 10 times, about 11 times, about 12 times, about 13 times, about 14 times, about 15 times, about 16 times, about 17 times, about 18 times, about 19 times, about 20 times, about 21 times, about 22 times, about 23 times, about 24 times, about 25 times, about 26 times, about 27 times, about 28 times, about 29 times, about 30 times, about 31 times, about 32 times, about 33 times, about 34 times, about 35 times, about 36 times, about 37 times, about 38 times, about 39 times, about 40 times, about 41 times, about 42 times, about 43 times, about 44 times, about 45 times, about 46 times, about 47 times, about 48 times, about 49 times, about 50 times, about 51 times, about 52 times, about 53 times, about 54 times, about 55 times, about 56 times, about 57 times, about 58 times, about 59 times, about 60 times, about 61 times, about 62 times, about 63 times, about 64 times, about 65 times, about 66 times, about 67 times, about 68 times, about 69 times, about 70 times, about 71 times, about 72 times, about 73 times, about 74 times, about 75 times, about 76 times, about 77 times, about 78 times, about 79 times, about 80 times, about 81 times, about 82 times, about 83 times, about 84 times, about 85 times, about 86 times, about 87 times, about 88 times, about 89 times, about 90 times, about 91 times, about 92 times, about 93 times, about 94 times, about 95 times, about 96 times, about 97 times, about 98 times, about 99 times or about 100 times or more.

[0099] In certain embodiments, sucralose and monk fruit extract act in a synergistic manner.

[0100] The sucrose equivalent (SE) of the enhanced water beverage can vary. In one embodiment, the sucrose equivalent is 1% (w / v), about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 11%, about 12%, about 13%, about 14%, or any range between these values. In a particular embodiment, the enhanced water beverage has a sucrose equivalent between about 5% and about 6%.

[0101] The enhanced water beverage disclosed herein may contain one or more additional ingredients.

[0102] In one embodiment, the enhanced water beverage contains at least one vitamin and / or electrolyte.

[0103] In certain embodiments, the vitamins are selected from the group consisting of: vitamin A, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6, vitamin B7, vitamin B9, vitamin B12, vitamin C, and combinations thereof.

[0104] Various other compounds have been officially classified as vitamins by some. These compounds may be referred to as pseudo-vitamins and include, but are not limited to, compounds such as ubiquinone (coenzyme Q10), pantothenic acid, dimethylglycine, taestrile, amygdalin, flavonoids, p-aminobenzoic acid, adenine, adenylic acid, and s-methylmethionine. As used herein, the term vitamin includes pseudo-vitamins. In some embodiments, the vitamin is a fat-soluble vitamin selected from vitamin A, vitamin D, vitamin E, vitamin K, and combinations thereof. In other embodiments, the vitamin is a water-soluble vitamin selected from vitamin B1, vitamin B2, vitamin B3, vitamin B6, vitamin B12, folic acid, biotin, pantothenic acid, vitamin C, and combinations thereof.

[0105] In a particular embodiment, the vitamin is selected from the group consisting of: vitamin A, vitamin C, vitamin E, vitamin B3, vitamin B5, vitamin B6, vitamin B12, and combinations thereof.

[0106] In one embodiment, the beverage disclosed herein contains one or more electrolytes. The electrolyte may be sodium, potassium, calcium, magnesium, chloride, phosphate, bicarbonate, citrate, lactate, gluconate, and combinations thereof. Electrolytes are generally but not necessarily obtainable from their corresponding water-soluble and non-toxic salts. Unless otherwise defined, the amount of electrolyte or ionic component in the beverage is based on the electrolyte or ionic component present in the final drinkable beverage composition. The electrolyte concentration is that of the ions only and not the salt.

[0107] The beverage disclosed herein preferably contains a total electrolyte concentration of at least about 50 mg / mL, at least about 100 mg / mL, at least about 200 mg / L, at least about 300 mg / L, at least about 400 mg / L, at least about 500 mg / L, at least about 600 mg / L, at least about 700 mg / L, or at least about 800 mg / L. In certain embodiments, the beverage contains an electrolyte concentration of about 400 mg / L to about 1,000 mg / L, about 400 mg / L to about 900 mg / L, about 400 mg / L to about 800 mg / L, about 400 mg / L to about 700 mg / L, about 400 mg / L to about 600 mg / L, about 400 mg / L to about 500 mg / L, or about 500 mg / L to about 1,000 mg / L.

[0108] The potassium ion component can be provided by any salt (including chloride, carbonate, sulfate, acetate, bicarbonate, citrate, phosphate, hydrogen phosphate, tartrate, sorbate, or combinations thereof). The potassium ion is preferably present in the beverage of the present invention in an amount of at least 0.0025% to about 0.08%, about 0.0075% to about 0.06%, or about 0.0075% to about 0.015% by weight.

[0109] The beverage disclosed herein can contain about 5 mg / L to about 1,000 mg / L, more preferably about 50 mg / L to about 300 mg / L of potassium, such as about 100 mg / L to about 300 mg / L, about 200 mg / L to about 300 mg / L, about 50 mg / L to about 200 mg / L, about 100 mg / L to about 200 mg / L, or about 100 mg / L to about 200 mg / L of potassium.

[0110] The sodium ion component can be provided by any salt (such as chloride, carbonate, sulfate, acetate, bicarbonate, citrate, phosphate, hydrogen phosphate, tartrate, sorbate, or combinations thereof). The sodium ion is preferably present in the beverage of the present invention in an amount of at least about 0.005% to about 0.1%, about 0.0075% to about 0.075%, or about 0.015% to about 0.05% by weight.

[0111] The beverage disclosed herein may contain from about 5 mg / L to about 1,000 mg / L of sodium, more preferably from about 300 mg / L to about 800 mg / L of sodium, such as from about 300 mg / L to about 700 mg / L, from about 300 mg / L to about 600 mg / L, from about 300 mg / L to about 500 mg / L, from about 300 mg / L to about 400 mg / L, from about 400 mg / L to about 800 mg / L, from about 400 mg / L to about 700 mg / L, from about 400 mg / L to about 600 mg / L, from about 400 mg / L to about 500 mg / L, from about 500 mg / L to about 800 mg / L, from about 500 mg / L to about 700 mg / L, from about 500 mg / L to about 600 mg / L, from about 600 mg / L to about 800 mg / L, from about 600 mg / L to about 700 mg / L, and from about 700 mg / L to about 800 mg / L of sodium. In a particular embodiment, the beverage of the present invention contains from about 600 mg / L to about 700 mg / L of sodium.

[0112] The beverage disclosed herein may contain a calcium ion component. The calcium ion component may be provided by any salt (such as lactate, chloride, carbonate, sulfate, acetate, bicarbonate, citrate, phosphate, hydrogen phosphate, tartrate, sorbate, or a combination thereof). The calcium ion is preferably present in the beverage of the present invention in an amount of at least about 0.0005% to about 0.010% by weight.

[0113] The beverage disclosed herein may contain from about 5 mg / L to about 1,000 mg / L of calcium, more preferably from about 1 mg / L to about 50 mg / L, such as from about 5 mg / L to about 10 mg / L.

[0114] The beverage disclosed herein may contain a magnesium ion component. The magnesium ion component may be provided by any salt (such as lactate, chloride, carbonate, sulfate, acetate, bicarbonate, citrate, phosphate, hydrogen phosphate, tartrate, sorbate, or a combination thereof). The magnesium ion is preferably present in the beverage of the present invention in an amount of at least about 0.0005% to about 0.010% by weight.

[0115] The beverage of the present invention may contain from about 5 mg / L to about 1,000 mg / L of magnesium, more preferably from about 1 mg / L to about 50 mg / L, such as from about 5 mg / L to about 20 mg / L.

[0116] The beverage disclosed herein may contain a chloride ion component. The beverage may contain from about 0.005% to about 0.20%, from about 0.01% to about 0.15%, or from about 0.02% to about 0.075% by weight of chloride ions. The chloride ion component may be provided by a salt (such as sodium chloride, potassium chloride, or a combination thereof).

[0117] In certain embodiments, the beverages disclosed herein can contain at least one electrolyte selected from the group consisting of magnesium, calcium, potassium, phosphate, or combinations thereof. Magnesium and calcium are preferably supplied in the form of lactate. Potassium is preferably supplied in the form of potassium phosphate. Phosphate is preferably supplied in the form of calcium phosphate or potassium phosphate.

[0118] The enhanced water beverages disclosed herein also contain at least one natural flavorant, e.g., a fruit or herb flavorant. The flavorant can be provided in any suitable form.

[0119] Exemplary fruit flavorants include but are not limited to acai berry apple, apricot, avocado, banana, blackberry, blackcurrant, blueberry, breadfruit, cantaloupe, carambola, cherimoya, cherry, clementine, coconut, cranberry, custard-apple, date, dragon fruit, durian, elderberry, feijoa, fig, gooseberry, grapefruit, grape, guava, honeydew, jackfruit, java-plum, jujube fruit, kiwi, kumquat, lemon, lime, longan, loquat, lychee, mandarin, mango, mangosteen, mulberry, nectarine, orange, papaya, passion fruit, peach, pear, persimmon, pitaya, pineapple, pitanga, plantain, plum, pomegranate, prickly pear, prune, pomelo, quince, raspberry, rhubarb, rose apple, sapodilla, star apple, strawberry, sugar-apple, tamarind, tangerine, watermelon, and combinations thereof.

[0120] Exemplary herb flavorants include but are not limited to chamomile, peppermint, hibiscus, lavender, calendula, chrysanthemum, ginger, turmeric, and combinations thereof.

[0121] The enhanced water beverages disclosed herein can optionally contain at least one rare sugar sweetener.

[0122] Exemplary rare sugar sweeteners include but are not limited to allulose (D-psicose), L-ribose, D-tagatose, L-glucose, L-fucose, L-arabinose, D-turanose, D-leubiose (D-leucose), and combinations thereof.

[0123] The amount of rare sugar sweetener in the beverage depends on the properties of the rare sugar and the permitted regulatory limits. In one embodiment, the beverage comprises a rare sugar in an amount of about 0.1 wt% to 12 wt%, about 0.1 wt% to about 5 wt%, about 0.1 wt% to about 2.5 wt%, about 0.1% to about 2 wt%, or about 0.1 wt% to about 1 wt%.

[0124] The enhanced water beverage disclosed herein may optionally contain at least one sugar alcohol sweetener. Exemplary sugar alcohols include, but are not limited to, sorbitol, mannitol, lactitol, maltitol, xylitol, erythritol, and combinations thereof. In a particular embodiment, the sugar alcohol is erythritol.

[0125] At least one sugar alcohol may be present in the beverage in an amount of about 0.1 wt% to about 8 wt%, such as in an amount of about 1 wt% to about 8 wt%, about 1 wt% to about 5 wt%, about 1 wt% to about 3 wt%, about 3 wt% to about 8 wt%, about 3 wt% to about 5 wt%, or about 5 wt% to about 8 wt%.

[0126] The enhanced water beverage described herein optionally comprises at least one functional ingredient. Exemplary functional ingredients include, but are not limited to, saponins, antioxidants, sources of dietary fiber, fatty acids, vitamins, glucosamine, minerals, preservatives, hydrating agents, probiotics, prebiotics, weight management agents, osteoporosis management agents, phytoestrogens, long-chain aliphatic saturated primary alcohols, phytosterols, and combinations thereof.

[0127] In certain embodiments, the functional ingredient is at least one saponin. As used herein, the at least one saponin may comprise a single saponin or multiple saponins as the functional ingredient of the compositions provided herein. Saponins are glycosidic natural plant products that contain an aglycone ring structure and one or more sugar moieties. Non-limiting examples of specific saponins for use in particular embodiments of the present invention include Group A acetyl saponins, Group B acetyl saponins, and Group E acetyl saponins. Several common sources of saponins include soybeans, which have a saponin content of approximately 5% by dry weight, the soapwort plant (Saponaria, whose roots have historically been used as soap), as well as alfalfa, aloe vera, asparagus, grapes, chickpeas, yucca, and various other legumes and weeds. Saponins can be obtained from these sources using extraction techniques well known to those of ordinary skill in the art. A description of conventional extraction techniques can be found in U.S. Patent Application No. 2005 / 0123662.

[0128] In certain embodiments, the functional ingredient is at least one antioxidant. As used herein, "antioxidant" refers to any substance that inhibits, arrests, or reduces oxidative damage to cells and biomolecules.

[0129] Examples of suitable antioxidants for embodiments of the present invention 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, phenol esters, polyphenol esters, non - flavonoid phenols, isothiocyanates, and combinations thereof. In some embodiments, the antioxidant is vitamin A, vitamin C, vitamin E, ubiquinone, the minerals selenium, manganese, melatonin, α - carotene, β - carotene, lycopene, lutein, zeaxanthin, cryptoxanthin, resveratol, eugenol, quercetin, catechin, gossypol, hesperetin, curcumin, ferulic acid, thymol, hydroxytyrosol, turmeric, thyme, olive oil, lipoic acid, glutathione, glutamine, oxalic acid, tocopherol - derived compounds, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), ethylenediaminetetraacetic acid (EDTA), tertiary - butylhydroquinone, acetic acid, pectin, tocotrienols, tocopherols, coenzyme Q10, zeaxanthin, astaxanthin, canthaxanthin, saponins, limonoids, kaempferol, myricetin, isorhamnetin, proanthocyanidins, quercetin, rutin, luteolin, apigenin, tangeritin, hesperetin, naringenin, erodictyol, flavan - 3 - ols (e.g., anthocyanidins), gallocatechin, epicatechin and its gallate forms, epigallocatechin and its gallate forms (ECGC), theaflavins and their gallate forms, thearubigins, isoflavones, phytoestrogens, genistein, daidzein, glycitein, anthocyanins, cyanidin, delphinidin, malvidin, pelargonidin, peonidin, petunidin, ellagic acid, gallic acid, salicylic acid, rosmarinic acid, cinnamic acid and its derivatives (e.g., ferulic acid), chlorogenic acid, chicoric acid, gallotannins, ellagitannins, anthoxanthins, β - anthocyanins and other plant pigments, silymarin, citric acid, lignans, antinutrients, bilirubin, uric acid, lipoic acid, N - acetylcysteine, emblicanin, apple extract, apple peel extract (apple polyphenols), red rooibos extract, green rooibos extract,green), hawthorn fruit extract, red raspberry extract, green coffee antioxidant (GCA), chokeberry extract 20%, grape seed extract (VinOseed), cocoa bean extract, hops extract, mangosteen extract, mangosteen peel extract, cranberry extract, pomegranate extract, pomegranate peel extract, pomegranate seed extract, hawthorn berry extract, pomella pomegranate extract, cinnamon bark extract, grape skin extract, bilberry extract, pine bark extract, pycnogenol, elderberry extract, mulberry root extract, goji (gogi) extract, blackberry extract, blueberry extract, blueberry leaf extract, raspberry extract, turmeric extract, citrus bioflavonoids, blackcurrant, ginger, acai powder, green coffee bean extract, green tea extract, and phytic acid, or combinations thereof. In alternative embodiments, the antioxidant is a synthetic antioxidant such as butylated hydroxytoluene or butylated hydroxyanisole. Other sources of suitable antioxidants for the embodiments of the present invention include, but are not limited to, fruits, vegetables, tea, cocoa beans, chocolate, spices, herbs, rice, organ meats from livestock, yeast, whole grains, or cereal grains.,

[0130] Specific antioxidants belong to a class of phytonutrients called polyphenols (also known as "polyphenolics"), which are a group of chemical substances found in plants and are characterized by the presence of more than one phenolic group per molecule. Suitable polyphenols for the embodiments of the present invention include catechins, proanthocyanidins, procyanidins, anthocyanins, quercetin, rutin, resveratrol, isoflavones, curcumin, punicalagin, ellagitannins, hesperidin, naringin, citrus flavonoids, chlorogenic acid, other similar materials, and combinations thereof.

[0131] In one embodiment, the antioxidant is a catechin such as epigallocatechin gallate (EGCG). In another embodiment, the antioxidant is selected from proanthocyanidins, procyanidins, or combinations thereof. In a particular embodiment, the antioxidant is an anthocyanin. In still other embodiments, the antioxidant is selected from quercetin, rutin, or combinations thereof. In one embodiment, the antioxidant is resveratrol. In another embodiment, the antioxidant is an isoflavone. In still another embodiment, the antioxidant is curcumin. In yet another embodiment, the antioxidant is selected from punicalagin, ellagitannins, or combinations thereof. In still another embodiment, the antioxidant is chlorogenic acid.

[0132] In certain embodiments, the functional ingredient is at least one dietary fiber. A variety of polymeric carbohydrates that have significantly different structures both compositionally and in terms of their linkages fall within the definition of dietary fiber. Such compounds are well known to those skilled in the art, and non-limiting examples thereof include non-starch polysaccharides, lignin, cellulose, methylcellulose, hemicellulose, β-glucan, pectin, gums, mucilages, waxes, inulin, oligosaccharides, oligofructose, cyclodextrins, chitin, and combinations thereof. Although dietary fiber typically originates from plant sources, indigestible animal products such as chitin are also classified as dietary fiber. Chitin is a polysaccharide composed of N-acetylglucosamine units linked by β(1-4) linkages similar to those of cellulose.

[0133] In certain embodiments, the functional ingredient is at least one fatty acid. As used herein, "fatty acid" refers to any straight-chain monocarboxylic acid and includes saturated fatty acids, unsaturated fatty acids, long-chain fatty acids, medium-chain fatty acids, short-chain fatty acids, fatty acid precursors (including ω-9 fatty acid precursors), and esterified fatty acids. As used herein, "long-chain polyunsaturated fatty acid" refers to any polyunsaturated carboxylic or organic acid having a long aliphatic tail. As used herein, "ω-3 fatty acid" refers to any polyunsaturated fatty acid having its first double bond as the third carbon-carbon bond from the terminal methyl end of its carbon chain. In certain embodiments, the ω-3 fatty acid may include long-chain ω-3 fatty acids. As used herein, "ω-6 fatty acid" is any polyunsaturated fatty acid having its first double bond as the sixth carbon-carbon bond from the terminal methyl end of its carbon chain.

[0134] Suitable ω-3 fatty acids for use in the embodiments of the present invention can be derived from, for example, algae, fish, animals, plants, or combinations thereof. Examples of suitable ω-3 fatty acids include, but are not limited to, linolenic acid, α-linolenic acid, eicosapentaenoic acid, docosahexaenoic acid, stearidonic acid, eicosatetraenoic acid, and combinations thereof. In some embodiments, suitable ω-3 fatty acids can be provided in fish oil (e.g., herring oil, tuna oil, salmon oil, bonito oil, and cod oil), microalgal ω-3 oil, or combinations thereof. In certain embodiments, suitable ω-3 fatty acids can be derived from commercially available ω-3 fatty acid oils such as microalgal DHA oil (from Martek, Columbia, MD), OmegaPure (from Omega Protein, Houston, TX), Marinol C-38 (from Lipid Nutrition, Channahon, IL), bonito oil, and MEG-3 (from Ocean Nutrition, Dartmouth, NS), Evogel (from Symrise, Holzminden, Germany), marine oil from tuna or salmon (from Arista, Wilton, CT), OmegaSource 2000, marine oil from herring, and marine oil from cod (from OmegaSource, RTP, NC).

[0135] Suitable ω-6 fatty acids include, but are not limited to, linoleic acid, γ-linolenic acid, dihomo-γ-linolenic acid, arachidonic acid, eicosadienoic acid, docosadienoic acid, adrenic acid, docosapentaenoic acid, and combinations thereof.

[0136] Suitable esterified fatty acids for use in the embodiments of the beverages disclosed herein include, but are not limited to, monoacylglycerols containing ω-3 and / or ω-6 fatty acids, diacylglycerols containing ω-3 and / or ω-6 fatty acids, or triacylglycerols containing ω-3 and / or ω-6 fatty acids, and combinations thereof.

[0137] In certain embodiments, the functional ingredient is glucosamine, which optionally further comprises chondroitin sulfate.

[0138] In certain embodiments, the functional ingredient is at least one preservative. In specific embodiments, the preservative is selected from antimicrobials, antioxidants, anti-enzymes, or combinations thereof. Non-limiting examples of antimicrobials include sulfites, propionates, benzoates, sorbates, nitrates, nitrites, bacteriocins, salts, sugars, acetic acid, dimethyl dicarbonate (DMDC), ethanol, and ozone. In one embodiment, the preservative is a sulfite. Sulfites include, but are not limited to, sulfur dioxide, sodium bisulfite, and potassium bisulfite. In another embodiment, the preservative is a propionate. Propionates include, but are not limited to, propionic acid, calcium propionate, and sodium propionate. In yet another embodiment, the preservative is a benzoate. Benzoates include, but are not limited to, sodium benzoate and benzoic acid. In still another embodiment, the preservative is a sorbate. Sorbates include, but are not limited to, potassium sorbate, sodium sorbate, calcium sorbate, and sorbic acid. In still another embodiment, the preservative is a nitrate and / or nitrite. Nitrates and nitrites include, but are not limited to, sodium nitrate and sodium nitrite. In another embodiment, at least one preservative is a bacteriocin, such as nisin. In still another embodiment, the preservative is ethanol. In yet another embodiment, the preservative is ozone. Non-limiting examples of anti-enzymes suitable as preservatives in specific embodiments of the present invention include ascorbic acid, citric acid, and metal chelators such as ethylenediaminetetraacetic acid (EDTA).

[0139] In certain embodiments, the functional ingredient is at least one hydrating agent. In another specific embodiment, the hydrating agent is a carbohydrate that replenishes the energy stores burned by muscle. Suitable carbohydrates for specific embodiments of the present invention are described in U.S. Patent Nos. 4,312,856, 4,853,237, 5,681,569, and 6,989,171. Non-limiting examples of suitable carbohydrates include monosaccharides, disaccharides, oligosaccharides, complex polysaccharides, or combinations thereof. Non-limiting examples of suitable types of monosaccharides for specific embodiments include trioses, tetroses, pentoses, hexoses, heptoses, octoses, and nonoses. Non-limiting examples of specific types of suitable monosaccharides include glyceraldehyde, dihydroxyacetone, erythrose, threose, erythrulose, arabinose, lyxose, ribose, xylose, ribulose, xylulose, allose, altrose, galactose, glucose, gulose, idose, mannose, talose, fructose, psicose, sorbose, tagatose, mannoheptulose, sedoheptulose, octulose, and sialose. Non-limiting examples of suitable disaccharides include sucrose, lactose, and maltose. Non-limiting examples of suitable oligosaccharides include sucrose, maltotriose, and maltodextrin. In other specific embodiments, the carbohydrate is provided by corn syrup, beet sugar, cane sugar, juice, or tea.

[0140] In another specific embodiment, the hydrating agent is a flavanol that provides cell rehydration. Flavanols are a class of natural substances present in plants and generally include a 2-phenylbenzopyranone molecular backbone attached to one or more chemical moieties. Non-limiting examples of suitable flavanols for use in the specific embodiments of the present invention include catechin, epicatechin, gallocatechin, epigallocatechin, epicatechin gallate, epigallocatechin 3-gallate, theaflavin, theaflavin 3-gallate, theaflavin 3'-gallate, theaflavin 3,3'-digallate, thearubigin, or combinations thereof. Several common sources of flavanols include tea plants, fruits, vegetables, and flowers. In a preferred embodiment, the flavanol is extracted from green tea.

[0141] In a specific embodiment, the hydrating agent is a glycerol solution that enhances exercise endurance. The ingestion of a solution containing glycerol has been shown to provide a variety of beneficial physiological effects, such as an expanded blood volume, a reduced heart rate, and a reduced rectal temperature.

[0142] In certain embodiments, the functional ingredient is selected from at least one probiotic, prebiotic, and combinations thereof. Probiotics are beneficial microorganisms that affect the naturally occurring gastrointestinal microbiota in the human body. Examples of probiotics include, but are not limited to, bacteria of the genus Lactobacilli, Bifidobacteria, Streptococci, or combinations thereof that confer beneficial effects on humans. In a specific embodiment of the present invention, at least one probiotic is selected from the genus Lactobacilli. According to other specific embodiments of the present invention, the probiotic is selected from the genus Bifidobacteria. In a specific embodiment, the probiotic is selected from the genus Streptococci.

[0143] Probiotics that can be used according to the present invention are well known to those skilled in the art. Non-limiting examples of foods containing probiotics include yogurt, sauerkraut, kefir, kimchi, fermented vegetables, and other foods containing microbial elements that favorably affect the host animal by improving the intestinal microbalance.

[0144] According to embodiments of the present invention, prebiotics include, but are not limited to, mucopolysaccharides, oligosaccharides, polysaccharides, amino acids, vitamins, nutrient precursors, proteins, and combinations thereof. According to specific embodiments of the present invention, prebiotics are selected from dietary fibers, including but not limited to polysaccharides and oligosaccharides. Non-limiting examples of oligosaccharides classified as prebiotics according to specific embodiments of the present invention include fructooligosaccharides, inulin, isomaltooligosaccharides, lactilol, lactulose oligosaccharides, lactulose, dextrin, soy oligosaccharides, trans-galactooligosaccharides, and xylooligosaccharides. In other embodiments, the prebiotic is an amino acid. Although a variety of known prebiotics break down to provide carbohydrates for probiotics, some probiotics also require amino acids for nourishment.

[0145] Prebiotics occur naturally in a variety of foods, including but not limited to bananas, berries, asparagus, garlic, wheat, oats, barley (and other whole grains), flaxseeds, tomatoes, Jerusalem artichokes, onions, and chicory, greens (e.g., dandelion greens, spinach, kale leaves, beets, collard greens, mustard greens, turnip greens), and legumes (e.g., lentils, kidney beans, chickpeas, navy beans, white beans, black beans).

[0146] In certain embodiments, the functional ingredient is at least one weight management agent. As used herein, "weight management agent" includes appetite suppressants and / or thermogenic agents. As used herein, the phrases "appetite suppressant," "appetite satiety composition," "satiety agent," and "satiety ingredient" are synonymous. The phrase "appetite suppressant" describes macronutrients, herbal extracts, exogenous hormones, anorectics, anorexics, drugs, and combinations thereof that, when delivered in an effective amount, curb, inhibit, reduce, or otherwise diminish a person's appetite. The phrase "thermogenic agent" describes macronutrients, herbal extracts, exogenous hormones, anorectics, anorexics, drugs, and combinations thereof that, when delivered in an effective amount, activate or otherwise enhance a person's thermogenesis or metabolism.

[0147] Suitable weight management agents include macronutrients selected from the group consisting of proteins, carbohydrates, dietary fats, and combinations thereof. The consumption of proteins, carbohydrates, and dietary fats stimulates the release of peptides that have an appetite-suppressing effect. For example, the consumption of protein and dietary fat stimulates the release of the gastrointestinal hormone cholecystokinin (CCK), while the consumption of carbohydrates and dietary fat stimulates the release of glucagon-like peptide 1 (GLP-1).

[0148] Suitable macronutrient weight management agents also include carbohydrates. Carbohydrates generally include sugars, starches, cellulose, and gums that are converted by the body into glucose for energy. Carbohydrates are generally divided into two categories: digestible carbohydrates (e.g., monosaccharides, disaccharides, and starches) and indigestible carbohydrates (e.g., dietary fiber). Studies have shown that indigestible carbohydrates and complex polymer carbohydrates with reduced absorption and digestibility in the small intestine stimulate physiological responses that inhibit food intake. Thus, the carbohydrates presented herein desirably include indigestible carbohydrates or carbohydrates with reduced digestibility. Non-limiting examples of such carbohydrates include polydextrose; inulin; monosaccharide-derived polyols such as erythritol, mannitol, xylitol, and sorbitol; disaccharide-derived alcohols such as isomaltulose, lactitol, and maltitol; and hydrogenated starch hydrolysates. Carbohydrates are described in more detail below.

[0149] In another specific embodiment, the weight management agent is dietary fat. Dietary fat is a lipid that comprises a combination of saturated and unsaturated fatty acids. Polyunsaturated fatty acids have been shown to have a greater satiety capacity than monounsaturated fatty acids. Thus, the dietary fats presented herein desirably include polyunsaturated fatty acids, non-limiting examples of which include triacylglycerols.

[0150] In another specific embodiment, the weight management agent is a herbal extract. Extracts from various types of plants have been determined to have appetite-suppressing properties. Non-limiting examples of plants whose extracts have appetite-suppressing properties include plants of the genera Hoodia, Trichocaulon, Caralluma, Stapelia, Orbea, Asclepias, and Camelia. Other embodiments include extracts derived from Gymnema Sylvestre, Kola Nut, Citrus Aurantium, yerba mate, Griffonia Simplicifolia, Guarana, myrrh, guggul lipid, and black current seed oil.

[0151] Herbal extracts can be prepared from any type of plant material or plant biomass. Non-limiting examples of plant materials and biomass include stems, roots, leaves, dry powders obtained from plant materials, and saps or dried saps. Herbal extracts are typically prepared by extracting the sap from the plant and then spray drying the sap. Alternatively, solvent extraction procedures can be employed. After the initial extraction, it may be desirable to further fractionate the initial extract (e.g., by column chromatography) in order to obtain a herbal extract with enhanced activity. Such techniques are well known to those of ordinary skill in the art.

[0152] In one embodiment, the herbal extract is derived from a plant of the genus Hoodia. The sterol glycoside of the genus Hoodia, called P57, is thought to be responsible for the appetite-suppressing effect of Hoodia species. In another embodiment, the herbal extract is derived from a plant of the genus Caralluma. Non-limiting examples thereof include caratuberside A, caratuberside B, bouceroside I, bouceroside II, bouceroside III, bouceroside IV, bouceroside V, bouceroside VI, bouceroside VII, bouceroside VIII, bouceroside IX, and bouceroside X. In another embodiment, the at least one herbal extract is derived from a plant of the genus Trichocaulon. Plants of the genus Trichocaulon are succulent plants that are generally native to South Africa, similar to the genus Hoodia, and include the species Trichocaulon piliferum and Trichocaulon officinale. In another embodiment, the herbal extract is derived from a plant of the genus Stapelia or the genus Orbea. Without wishing to be bound by any theory, it is believed that the compounds exhibiting appetite-suppressing activity are saponins, such as pregnane glycosides, which include stavaroside A, B, C, D, E, F, G, H, I, J, and K. In another embodiment, the herbal extract is derived from a plant of the genus Asclepias. Without wishing to be bound by any theory, it is believed that these extracts contain steroidal compounds having an appetite-suppressing effect, such as pregnane glycosides and pregnane aglycones.

[0153] In another specific embodiment, the weight management agent is an exogenous hormone having a weight management effect. Non-limiting examples of such hormones include CCK, peptide YY, ghrelin, bombesin, and gastrin-releasing peptide (GRP), enterostatin, apolipoprotein A-IV, GLP-1, amylin, somastatin, and leptin.

[0154] In another embodiment, the weight management agent is a drug. Non-limiting examples include phentermine, diethylpropion, phendimetrazine, sibutramine, rimonabant, oxyntomodulin, fluoxetine hydrochloride, ephedrine, phenethylamine, or other stimulants.

[0155] In certain embodiments, the functional ingredient is at least one osteoporosis management agent. In certain embodiments, the osteoporosis management agent is at least one calcium source. According to a particular embodiment, the calcium source is any compound containing calcium, including salt complexes of calcium, dissolved substances, and other forms. Non-limiting examples of calcium sources include calcium amino acid chelate, calcium carbonate, calcium oxide, calcium hydroxide, calcium sulfate, calcium chloride, calcium phosphate, calcium hydrogen phosphate, calcium dihydrogen phosphate, calcium citrate, calcium malate, calcium citrate malate, calcium gluconate, calcium tartrate, calcium lactate, their dissolved substances, and combinations thereof.

[0156] According to a particular embodiment, the osteoporosis management agent is a magnesium source. The magnesium source is any compound containing magnesium, including salt complexes of magnesium, dissolved substances, and other forms. Non-limiting examples of magnesium sources include magnesium chloride, magnesium citrate, magnesium glucoheptonate, magnesium gluconate, magnesium lactate, magnesium hydroxide, magnesium picolate, magnesium sulfate, their dissolved substances, and mixtures thereof. In another particular embodiment, the magnesium source includes magnesium amino acid chelate or creatine chelate magnesium.

[0157] In other embodiments, the osteoporosis agent is selected from vitamin D, vitamin C, vitamin K, their precursors, and / or β-carotene and combinations thereof.

[0158] A variety of plants and plant extracts have also been determined to be effective for the prevention and treatment of osteoporosis. Non-limiting examples of suitable plants and plant extracts as osteoporosis management agents include species of Taraxacum and Amelanchier as disclosed in U.S. Patent Publication No. 2005 / 0106215, and species of the following genera as disclosed in U.S. Patent Publication No. 2005 / 0079232: Lindera, Artemisia, Acorus, Carthamus, Carum, Cnidium, Curcuma, Cyperus, Juniperus, Prunus, Iris, Cichorium, Dodonaea, Epimedium, Erigonoum, Soya, Mentha, Ocimum, thymus, Tanacetum, Plantago, Spearmint, Bixa, Vitis, Rosmarinus, Rhus, and Anethum.

[0159] In some embodiments, the functional ingredient is at least one phytoestrogen. Phytoestrogens are compounds that occur in plants and can typically be delivered to the human body by ingesting plants or plant parts that contain phytoestrogens. As used herein, "phytoestrogen" refers to any substance that causes any degree of estrogen-like effects when introduced into the body. For example, phytoestrogens can bind to estrogen receptors in the body and have minor estrogen-like effects.

[0160] Examples of suitable phytoestrogens for embodiments of the beverages disclosed herein include, but are not limited to, isoflavones, stilbenes, lignans, resorcyclic acid lactone, coumestan, coumestrol, equol, and combinations thereof. Sources of suitable phytoestrogens include, but are not limited to, whole grains, cereals, fiber, fruits, vegetables, black cohosh, agave root, blackcurrant, Japanese apricot, chasteberries, cramp bark, angelica root, devil's club root, false unicorn root, ginseng root, groundsel herb, licorice juice, live root grass, motherwort, peony root, raspberry leaf, rosaceous plants, sage leaf, sarsaparilla root, saw palmetto berries, wild yam root, yarrow, legumes, soybeans, soy products (e.g., miso, soy flour, soy milk, soy nuts, soy protein isolate, tempen, or tofu), chickpeas, nuts, lentils, seeds, clover, red clover, dandelion leaf, dandelion root, fenugreek seeds, green tea, hops, red wine, flaxseed, garlic, onion, linseed, borage, butterfly weed, caraway, chastetree, vitex, dates, dill, fennel seeds, gotu kola, milk thistle, peppermint, pomegranate, sweet wormwood, soy flour, tansy, and kudzu root, etc. and combinations thereof.

[0161] Isoflavones belong to a group of phytonutrients called polyphenols. Generally, polyphenols (also known as "polyphenolics") are a group of chemical substances found in plants, characterized by the presence of more than one phenolic group per molecule.

[0162] Suitable phytoestrogen isoflavones according to embodiments of the present invention include genistein, daidzein, glycitein, biochanin A, formononetin, their corresponding naturally occurring glycosides and glycoside conjugates, matairesinol, secoisolariciresinol, enterodiol, enterolactone, phytoestrogenic proteins, and combinations thereof.

[0163] Suitable sources of isoflavones for the embodiments of the present invention include, but are not limited to, soybeans, soy products, legumes, alfalfa sprouts, chickpeas, peanuts, and red clover.

[0164] In certain embodiments, the functional ingredient is at least one long-chain aliphatic saturated primary alcohol. Long-chain aliphatic saturated primary alcohols are a distinct group of organic compounds. The term alcohol refers to the fact that these compounds are characterized by a hydroxyl group (-OH) bonded to a carbon atom. Non-limiting examples of specific long-chain aliphatic saturated primary alcohols for use in particular embodiments of the present invention include 1-octanol having 8 carbon atoms, 1-nonanol having 9 carbon atoms, 1-decanol having 10 carbon atoms, 1-dodecanol having 12 carbon atoms, 1-tetradecanol having 14 carbon atoms, 1-hexadecanol having 16 carbon atoms, 1-octadecanol having 18 carbon atoms, 1-eicosanol having 20 carbon atoms, 1-docosanol having 22 carbon atoms, 1-tetracosanol having 24 carbon atoms, 1-hexacosanol having 26 carbon atoms, 1-heptacosanol having 27 carbon atoms, 1-octacosanol (octanosol) having 28 carbon atoms, 1-nonacosanol having 29 carbon atoms, 1-triacontanol having 30 carbon atoms, 1-dotriacontanol having 32 carbon atoms, and 1-tetratriacontanol having 34 carbon atoms.

[0165] In one embodiment, the long-chain aliphatic saturated primary alcohol is policosanol. Policosanol is a term for a mixture of long-chain aliphatic saturated primary alcohols consisting primarily of 1-octacosanol having 28 carbon atoms and 1-triacontanol having 30 carbon atoms and lesser concentrations of other alcohols such as 1-docosanol having 22 carbon atoms, 1-tetracosanol having 24 carbon atoms, 1-hexacosanol having 26 carbon atoms, 1-heptacosanol having 27 carbon atoms, 1-nonacosanol having 29 carbon atoms, 1-dotriacontanol having 32 carbon atoms, and 1-tetratriacontanol having 34 carbon atoms.

[0166] In certain embodiments, the functional ingredient is at least one phytosterol, phytostanol, or a combination thereof. As used herein, the phrases "stanol," "phytostanol," and "phytosterol" are synonymous. Phytosterols and phytostanols are naturally present in small amounts in many fruits, vegetables, nuts, seeds, grains, legumes, vegetable oils, bark, and other plant sources. Sterols are a subgroup of steroid compounds having a hydroxyl group at C-3. Typically, phytosterols have a double bond within the steroid nucleus, such as cholesterol; however, phytosterols can also contain a substituted side chain (R) at C-24, such as an ethyl or methyl group, or an additional double bond. The structure of phytosterols is well known to those skilled in the art.

[0167] At least 44 naturally occurring phytosterols have been discovered, and they are generally derived from plants such as corn, soybeans, wheat, and tung oil; however, they can also be produced synthetically to form compositions identical to those found in nature or compositions having properties similar to those of the naturally occurring phytosterols. Suitable phytosterols, without limitation, include but are not limited to 4-demethylsterols (e.g., β-sitosterol, campesterol, stigmasterol, brassicasterol, 22-dehydrobrassicasterol, and Δ5-avenasterol), 4-monomethylsterols, and 4,4-dimethylsterols (triterpene alcohols) (e.g., cycloartenol, 24-methylenecycloartanol, and cyclobranol).

[0168] As used herein, the phrases “stanol,” “phytostanol,” and “plant stanol” are synonymous. Phytostanols are saturated sterols that occur only in trace amounts in nature and can also be produced synthetically, such as by hydrogenating phytosterols. Suitable phytostanols include but are not limited to β-sitostanol, campestanol, cycloartanol, and the saturated forms of other triterpenols.

[0169] As used herein, both phytosterols and phytostanols include various isomers such as α and β isomers. The phytosterols and phytostanols of the present invention can also be in their ester forms. Suitable methods for obtaining esters of phytosterols and phytostanols are well known to those of ordinary skill in the art and are disclosed in U.S. Patent Nos. 6,589,588, 6,635,774, 6,800,317, and U.S. Patent Publication No. 2003 / 0045473. Non-limiting examples of suitable esters of phytosterols and phytostanols include sitosteryl acetate, sitosteryl oleate, stigmasteryl oleate, and their corresponding phytostanol esters. The phytosterols and phytostanols of the present invention can also include their derivatives.

[0170] The enhanced aqueous beverage described herein can further comprise at least one additive. Exemplary additives include but are not limited to carbohydrates, polyols, amino acids and their corresponding salts, polyamino acids and their corresponding salts, sugar acids and their corresponding salts, nucleotides, organic acids, inorganic acids, organic salts including organic acid salts and organic base salts, inorganic salts, bitter compounds, caffeine, flavoring agents and flavor components, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, plant extracts, flavonoids, alcohols, polymers, and combinations thereof.

[0171] As used herein, the term "polyol" refers to a molecule containing more than one hydroxyl group. Polyols can be diols, triols, or tetrols containing two, three, and four hydroxyl groups, respectively. Polyols can also contain more than four hydroxyl groups, such as pentitols, hexitols, heptitols, etc. containing five, six, or seven hydroxyl groups, respectively. Additionally, polyols can be sugar alcohols, polyhydroxy alcohols, or polyols that are the reduced forms of carbohydrates, where the carbonyl group (aldehyde or ketone, reducing sugar) has been reduced to a primary or secondary hydroxyl group. In some embodiments, non-limiting examples of polyols include maltitol, mannitol, sorbitol, lactitol, xylitol, isomaltulose, propylene glycol, glycerol (glycerin), threitol, galactitol, palatinose, reduced isomaltooligosaccharides, reduced xylooligosaccharides, reduced gentiobiooligosaccharides, reduced maltose syrup, reduced glucose syrup, and sugar alcohols or any other carbohydrate that can be reduced without adversely affecting the taste.

[0172] In certain embodiments, the beverages disclosed herein do not contain erythritol.

[0173] Suitable amino acid additives include, but are not limited to, aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, arabinose, trans-4-hydroxyproline, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid, glutamine, hydroxyproline, taurine, norvaline, sarcosine, and their salt forms such as sodium salts, potassium salts, or acid salts. Amino acid additives can also be in the D-configuration or L-configuration and in mono-, di-, or tri-forms of the same or different amino acids. In some embodiments, combinations of the above amino acids and their corresponding salts (e.g., their sodium salts, potassium salts, calcium salts, magnesium salts, or other alkali metal salts or alkaline earth metal salts, or acid salts) are also suitable additives. Amino acids can be natural or synthetic. Amino acids can also be modified. A modified amino acid refers to any amino acid in which at least one atom has been added, removed, substituted, or a combination thereof (e.g., N-alkyl amino acids, N-acyl amino acids, or N-methyl amino acids). Non-limiting examples of modified amino acids include amino acid derivatives such as betaine, N-methyl-glycine, and N-methyl-alanine. As used herein, modified amino acids encompass both modified and unmodified amino acids. As used herein, amino acids also encompass both peptides and polypeptides (e.g., dipeptides, tripeptides, tetrapeptides, and pentapeptides), such as glutathione and L-alanyl-L-glutamine.

[0174] Suitable polyamino acid additives include poly-L-aspartic acid, poly-L-lysine, poly-L-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). The polyamino acid additives can also be in D-configuration or L-configuration. In some embodiments, combinations of the above polyamino acids and their corresponding salts (e.g., their sodium salts, potassium salts, calcium salts, magnesium salts or other alkali metal salts or alkaline earth metal salts or acid salts) are also suitable additives. The polyamino acids described herein can also include copolymers of different amino acids. The polyamino acids can be natural or synthetic. The polyamino acids can also be modified such that at least one atom is added, removed, substituted or a combination thereof (e.g., N-alkyl polyamino acids or N-acyl polyamino acids). As used herein, polyamino acids encompass both modified polyamino acids and unmodified polyamino acids. For example, modified polyamino acids include, but are not limited to, polyamino acids having different molecular weights (MW), such as poly-L-lysine having an MW of 1,500, 6,000, 25,200, 63,000, 83,000 or 300,000.

[0175] Suitable sugar acid additives include, but are not limited to, aldonic acids, uronic acids, aldaric acids, alginic acid, gluconic acid, glucuronic acid, glucaric acid, galactaric acid, galacturonic acid, and their salts (e.g., sodium salts, potassium salts, calcium salts, magnesium salts or other physiologically acceptable salts) and combinations thereof.

[0176] 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, uridine diphosphate, inosine triphosphate, guanosine triphosphate, adenosine triphosphate, cytosine triphosphate, uridine triphosphate, their alkali metal salts or alkaline earth metal salts and combinations thereof. The nucleotides described herein can also contain nucleotide-related additives, such as nucleosides or nucleic acid bases (e.g., guanine, cytosine, adenine, thymine, uracil).

[0177] Suitable organic acid additives include any compound containing a -COOH moiety, such as C 2 -C 30 carboxylic acids, substituted hydroxy C 2 -C 30Carboxylic acids, butyric acid (ethyl ester), substituted butyric acid (ethyl ester), benzoic acid, substituted benzoic acids (e.g., 2,4-dihydroxybenzoic acid), substituted cinnamic acids, hydroxy acids, substituted hydroxybenzoic acids, anisic acid, substituted cyclohexylcarboxylic acids, tannic acid, aconitic acid, lactic acid, tartaric acid, citric acid, isocitric acid, gluconic acid, glucoheptonic acid, adipic acid, hydroxycitric acid, malic acid, fruitaric acid (a blend of malic acid, fumaric acid, and tartaric acid), fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, creatine, caffeic acid, bile acids, acetic acid, ascorbic acid, alginic acid, isoascorbic acid, polyglutamic acid, glucono-delta-lactone, and their alkali metal or alkaline earth metal salt derivatives. Additionally, the organic acid additives can be in the D-configuration or L-configuration.

[0178] Suitable salts of the organic acid additives include, but are not limited to, the sodium, calcium, potassium, and magnesium salts of all organic acids, such as citrates, malates, tartrates, fumarates, lactates (e.g., sodium lactate), alginates (e.g., sodium alginate), gluconates (e.g., gluconate), ascorbates (e.g., sodium ascorbate), benzoates (e.g., sodium benzoate or potassium benzoate), sorbates, and adipates. The examples of the organic acid additives can optionally be substituted with at least one group selected from the following: hydrogen, alkyl, alkenyl, alkynyl, halogen, haloalkyl, carboxyl, acyl, acyloxy, amino, acylamino, carboxyl derivatives, alkylamino, dialkylamino, arylamino, alkoxy, aryloxy, nitro, cyano, sulfo, mercapto, imine, sulfonyl, sulfenyl, sulfinyl, sulfamoyl, carboxyalkoxy, formamido, phosphoryl, phosphinyloxy, phosphonyl, phosphino, thioester, thioether, anhydride, oximino, hydrazino, carbamoyl, phosphorus or phosphonate groups. In certain embodiments, when present in a consumer product (such as a beverage), the organic acid additive is present in the sweetener composition in an amount effective to provide a concentration of about 10 ppm to about 5,000 ppm.

[0179] Suitable inorganic acid additives include, but are not limited to, phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, sodium dihydrogen phosphate, and their alkali metal or alkaline earth metal salts (e.g., phytic acid Mg / Ca).

[0180] Suitable bitter compound additives include, but are not limited to, caffeine, quinine, urea, bitter orange oil, naringin, quassia, and their salts.

[0181] Suitable flavoring agents and flavor component additives include, but are not limited to, vanillin, vanilla extract, mango extract, cinnamon, citrus, coconut, ginger, viridiflorol, almond, menthol (including menthol without mint), grape skin extract, and grape seed extract. "Flavoring agent" and "flavor component" are synonymous and may include natural substances, synthetic substances, or combinations thereof. A flavoring agent also includes any other substance that imparts flavor and may include natural or non-natural (synthetic) substances that are safe for humans or animals when used within the generally accepted range. Non-limiting examples of proprietary flavoring agents include natural flavor sweetener enhancer K14323 ( Darmstadt, Germany), Symrise TM natural flavor masking agents 161453 and 164126 (Symrise TM , Holzminden, Germany), NaturalAdvantage TM bitterness blockers 1, 2, 9, and 10 (NaturalAdvantage TM , Freehold, New Jersey, U.S.A.), and Sucramask TM (Creative Research Management, Stockton, California, U.S.A.).

[0182] Suitable polymer additives include, but are not limited to, chitosan, pectin, pectic, pectic acid, glycuronic acid, polygalacturonic acid, starch, food hydrocolloids or their crude extracts (e.g., gum arabic (Acacia senegal (Fibergum TM ))), gum seychellarum, 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 alginate, and sodium alginate polyethylene glycol, sodium hexametaphosphate and its salts, and other cationic and anionic polymers.

[0183] Suitable protein or protein hydrolysate additives include, but are not limited to, bovine serum albumin (BSA), whey protein (including its fractions or concentrates, such as 90% instant whey protein isolate, 34% whey protein, 50% hydrolyzed whey protein, and 80% whey protein concentrate), soluble rice protein, soy protein, protein isolate, protein hydrolysate, reaction products of protein hydrolysates, glycoprotein, and / or proteoglycans containing amino acids (e.g., glycine, alanine, serine, threonine, asparagine, glutamine, arginine, valine, isoleucine, leucine, norvaline, methionine, proline, tyrosine, hydroxyproline, etc.), collagen (e.g., gelatin), partially hydrolyzed collagen (e.g., hydrolyzed fish collagen), and collagen hydrolysis products (e.g., porcine collagen hydrolysis products).

[0184] Suitable surfactant additives include, but are not limited to, polysorbates (e.g., polyoxyethylene sorbitan monooleate (polysorbate 80), polysorbate 20, polysorbate 60), sodium dodecylbenzenesulfonate, dioctyl sulfosuccinate or sodium dioctyl sulfosuccinate, sodium dodecyl sulfate, cetylpyridinium chloride (hexadecylpyridinium chloride), cetyltrimethylammonium bromide, sodium cholate, carbamyl, choline chloride, sodium glycocholate, sodium taurodeoxycholate, lauroyl arginate ester, sodium stearoyl lactate, sodium taurocholate, lecithin, sucrose oleate, sucrose stearate, sucrose palmitate, sucrose laurate, and other emulsifiers, etc.

[0185] Suitable flavonoid additives are classified as flavonols, flavones, flavanones, flavan-3-ols, isoflavones, or anthocyanins. Non-limiting examples of flavonoid additives include, but are not limited to, catechins (e.g., green tea extracts, such as Polyphenon TM 60, Polyphenon TM 30, and Polyphenon TM 25 (Mitsui Norin Co., Ltd., Japan)), polyphenols, rutin (e.g., enzymatically modified rutin Sanmelin TM AO (San-fi Gen F.F.I., Inc., Osaka, Japan)), neohesperidin, naringin, neohesperidin dihydrochalcone, etc.

[0186] Suitable alcohol additives include, but are not limited to, ethanol.

[0187] 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).

[0188] III. Method

[0189] The present disclosure also provides methods for improving one or more characteristics of a beverage (e.g., a fortified water beverage), and methods for manufacturing a beverage (e.g., a fortified water beverage).

[0190] In one embodiment, a method for improving one or more sensory characteristics or attributes of a fortified water beverage is provided, the method comprising (i) providing mogroside extract (MFE) and sucralose; (ii) adding the MFE and sucralose to a beverage matrix. In certain embodiments, the beverage (e.g., a fortified water beverage) does not contain erythritol. In other embodiments, the beverage (e.g., a fortified water beverage) does not contain rebaudioside (e.g., rebaudioside A or B) or rare sugars (e.g., allulose).

[0191] There are many variations of sensory characteristics or attributes. In one embodiment, the sensory characteristic or attribute is taste or off-taste, such as bitterness, astringency, and sweet persistence.

[0192] In one embodiment, the method results in an improvement in taste or off-taste (e.g., bitterness, astringency, sweet persistence) of about 1%, about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 11%, about 12%, about 13%, about 14%, about 15%, about 16%, about 17%, about 18%, about 19%, about 20%, about 21%, about 22%, about 23%, about 24%, about 25%, about 26%, about 27%, about 28%, about 29%, about 30%, about 31%, about 32%, about 33%, about 34%, about 35%, about 36%, about 37%, about 38%, about 39%, about 40%, about 41%, about 42%, about 43%, about 44%, about 45%, about 46%, about 47%, about 48%, about 49%, about 50%, about 51%, about 52%, about 53%, about 54%, about 55%, about 56%, about 57%, about 58%, about 59%, about 60%, about 61%, about 62%, about 63%, about 64%, about 65%, about 66%, about 67%, about 68%, about 69%, about 70%, about 71%, about 72%, about 73%, about 74%, about 75%, about 76%, about 77%, about 78%, about 79%, about 80%, about 81%, about 82%, about 83%, about 84%, about 85%, about 86%, about 87%, about 88%, about 89%, about 90%, about 91%, about 92%, about 93%, about 94%, about 95%, about 96%, about 97%, about 98%, about 99%, or about 100% or more.

[0193] In one embodiment, the method results in an improvement in taste or off-flavor (e.g., bitterness, astringency, sweetness persistence) by about 1.1 times, about 1.2 times, about 1.3 times, about 1.4 times, about 1.5 times, about 1.6 times, about 1.7 times, about 1.8 times, about 1.9 times, about 2 times, about 2.1 times, about 2.2 times, about 2.3 times, about 2.4 times, about 2.5 times, about 2.6 times, about 2.7 times, about 2.8 times, about 2.9 times, about 3 times, about 3.1 times, about 3.2 times, about 3.3 times, about 3.4 times, about 3.5 times, about 3.6 times, about 3.7 times, about 3.8 times, about 3.9 times, about 4 times, about 4.1 times, about 4.2 times, about 4.3 times, about 4.4 times, about 4.5 times, about 4.6 times, about 4.7 times, about 4.8 times, about 4.9 times, about 5 times, about 6 times, about 7 times, about 8 times, about 9 times, about 10 times, about 11 times, about 12 times, about 13 times, about 14 times, about 15 times, about 16 times, about 17 times, about 18 times, about 19 times, about 20 times, about 21 times, about 22 times, about 23 times, about 24 times, about 25 times, about 26 times, about 27 times, about 28 times, about 29 times, about 30 times, about 31 times, about 32 times, about 33 times, about 34 times, about 35 times, about 36 times, about 37 times, about 38 times, about 39 times, about 40 times, about 41 times, about 42 times, about 43 times, about 44 times, about 45 times, about 46 times, about 47 times, about 48 times, about 49 times, about 50 times, about 51 times, about 52 times, about 53 times, about 54 times, about 55 times, about 56 times, about 57 times, about 58 times, about 59 times, about 60 times, about 61 times, about 62 times, about 63 times, about 64 times, about 65 times, about 66 times, about 67 times, about 68 times, about 69 times, about 70 times, about 71 times, about 72 times, about 73 times, about 74 times, about 75 times, about 76 times, about 77 times, about 78 times, about 79 times, about 80 times, about 81 times, about 82 times, about 83 times, about 84 times, about 85 times, about 86 times, about 87 times, about 88 times, about 89 times, about 90 times, about 91 times, about 92 times, about 93 times, about 94 times, about 95 times, about 96 times, about 97 times, about 98 times, about 99 times or about 100 times or more.

[0194] In one embodiment, a method for manufacturing a beverage (e.g., a fortified water beverage) is provided, the method comprising (i) providing monk fruit extract (MFE) and sucralose; (ii) adding the MFE and the sucralose to a beverage matrix. In certain embodiments, the beverage (e.g., a fortified water beverage) does not contain erythritol.

[0195] The following examples are intended to be non-limiting.

[0196] Examples

[0197] Example 1: Preparation of a Beverage

[0198] Prepare beverages with the ingredients shown in Tables 1 and 2.

[0199] Table 1: Sparkling Beverages

[0200]

[0201]

[0202] Table 2: Still Beverages

[0203] Carbonic acid saturation 0 volumes Component % Water 99.87 Acid 0.0115 Sucralose 0.007 MFE (MV50) 0.004 Flavor 0.001

[0204] Example 2: Sensory Evaluation

[0205] Exemplary beverages were blindly evaluated by panelists. The samples were coded and randomly presented to the panelists. The panelists were instructed to eat unsalted crackers and rinse their mouths with water before and between samples. For each sample, the panelists were instructed to take 3 sips and then write down their evaluation comments. The results are shown in the table, where the common comments are summarized. Additional comments for each prototype are provided below. The ranges of sucralose and monk fruit extract are shown in ppm.

[0206] Table 3. Sensory Results

[0207]

[0208]

[0209] Comments from Prototype 9:

[0210] · #1 - Sweetness similar to the control, flavor more like lactose / heavier, fresher peach notes that are lighter on the palate. Good sweetness and flavor, less fizz / astringency, pure sweetness, worse than the control, weakest peach notes, sweeter than the control and sweetness lingers longer, good peach oolong flavor, good sweetness quality and level.

[0211] · #2 - Strong peach flavor at the start, sweet, little to no aftertaste, slow start to sweetness, aftertaste lingers but less astringent than others, weaker peach flavor, bitter.

[0212] Comments from Prototype 10:

[0213] · #1 - Flavor is very unbalanced compared to the control, worse mouthfeel. Slightly weaker sweetness at the start, slow start, sweetness lingers, worse than the control, weaker peach flavor, uneven peach flavor, bitter aftertaste, stronger peach flavor, weaker oolong flavor, bitter finish.

[0214] #2 - Fruity, juicy, peachy, some syrupy notes, richer and more peachy. Slightly sweeter, more astringent than the other, and slightly sweeter, more savory notes, slightly sour on the back, more balanced.

[0215] #3 - slightly more sour, distinctive peach flavor profile, milder than control, slightly more sour, slightly less flavor intensity, slightly less sweet but smoother or lighter, more sour aftertaste, good sweetness onset, slightly bitter, a bit cool.

[0216] #4 - Tastes very close to samples #7 and #8. Strong flavor impact, similar sweetness, slight bitterness, much stronger peach flavor, not very astringent, slightly bitter in the mouth, weaker flavor impact but ok balance but weaker flavor impact, lighter sweetness, bitter, less essence and more peach flavor but lingering aftertaste, better sweetness than sample #8.

[0217] #5 - Slightly creamier, slightly richer mouthfeel, similar sweetness, similar fruit characteristics, more fruity than the control, creamy finish, more fruity than the control, purer in sweetness but slightly astringent than the control, richer mouthfeel, richer peach flavor, more noticeable sweetness on the palate.

[0218] Comments from Prototype 4:

[0219] Similar flavor intensity and profile to the control, good mouthfeel (slightly higher than the control) Excellent flavor, fresh and natural, juicy lemon flavor, just the right balance of sweet and sour, all samples taste very good. I like the sugary aroma in the back of this sample, juicy notes, good mouthfeel, like lemon juice, very close to the control, balanced flavor.

[0220] Comments from Prototype 5:

[0221] Sweet, slightly artificial, fruity, coconut aftertaste, slightly juicy peach, creamy / dairy notes slightly lighter, good sweetness Slightly sweeter than the control. Very close to the control, purer than Prototype 4. Relationship with the control. Very close to the control, slightly lighter mouthfeel, good sweetness, good mouthfeel, similar to the control, shorter aftertaste during tasting, but slightly sweeter.

Claims

1. An enhanced water beverage comprising sucralose and Momordica grosvenori extract (MFE), wherein the beverage does not contain erythritol.

2. The enhanced water beverage according to claim 1, wherein, the enhanced water beverage does not contain rebaudioside A or rebaudioside B.

3. The enhanced water beverage according to claim 1, wherein, the enhanced water beverage does not contain allulose.

4. The enhanced water beverage according to claim 1, wherein, the enhanced water beverage contains sucralose between about 85 and 100 ppm.

5. The enhanced water beverage according to claim 1, wherein, the enhanced water beverage contains Momordica grosvenori extract between about 45 and about 55 ppm.

6. The enhanced water beverage according to claim 1, which further comprises phloretin.

7. The enhanced water beverage according to claim 1, wherein, the beverage has a sucrose equivalent between about 7% and 8%.

8. The enhanced water beverage according to claim 1, wherein, the Momordica grosvenori extract contains mogroside V between about 35% and about 55%.

9. The enhanced water beverage according to claims 1-12, wherein, the Momordica grosvenori extract contains about 50% mogroside V.

10. A method of improving one or more sensory characteristics or attributes of an enhanced water beverage, the method comprising (i) providing Momordica grosvenori extract and sucralose; (ii) adding the MFE and sucrose to a beverage matrix, wherein the beverage does not contain erythritol.

11. The method according to claim 18, wherein, the beverage does not contain rebaudioside A or rebaudioside B.

12. The method according to claim 18, wherein, the beverage does not contain allulose.

13. The method according to claims 18-22, wherein, the beverage contains sucralose between about 85 and 100 ppm.

14. The method according to claims 18-24, wherein, the beverage contains Momordica grosvenori extract between about 45 and about 55 ppm.

15. The method according to claims 18-26, wherein, the beverage further comprises phloretin.

16. The method according to claims 18-28, wherein, the beverage has a sucrose equivalent between about 7% and about 8%.

17. A method of manufacturing an enhanced water beverage, the method comprising (i) providing Momordica grosvenori extract and sucralose; (ii) adding the MFE and sucrose to a beverage matrix, wherein the enhanced water beverage does not contain erythritol.

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