Edible beads comprising coffee

Abstract

The present invention relates to an edible bead comprising an outer polysaccharide gel film and a filling wherein the filling comprises coffee and at least one soluble dietary fiber, and wherein the filling comprises less than 15% sugar by weight based on the weight of the filling. The invention also relates to a method for preparing edible beads comprising the steps of: a) preparing a first solution comprising a metal salt and at least one soluble dietary fiber; b) preparing a second solution comprising at least one polysaccharide; and c) contacting the first solution with the second solution to form a polysaccharide gel film, and encapsulating the first solution in the polysaccharide gel film.

Description

Technical Field

[0001] The present invention relates to an edible bead. Specifically, the present invention relates to an edible bead containing a coffee filling. Background Art

[0002] It is known to encapsulate one or more food ingredients in edible beads to provide a more interesting gustatory consumer experience.

[0003] In addition, it is known to incorporate one or more edible beads into beverage products and food products. However, typically, existing beverage products or food products containing one or more edible beads are high in sugar and do not contain a liquid coffee filling.

[0004] In recent years, the relatively high associated energy density of sugar and high-sugar products has received significant attention. Accordingly, food and beverage manufacturers have made various attempts to reduce the sugar in foods and beverages. However, sugar provides the appealing sweetness desired by consumers. In addition, in the case of edible beads in beverage and / or food products, sugar increases the density of the liquid, making it better able to form beads during preparation.

[0005] Accordingly, there is a need to provide edible beads containing a coffee filling that have a reduced amount of sugar and / or calories compared to "full-sugar" edible beads.

[0006] Another object of the present invention is to provide an edible bead containing a coffee filling.

[0007] Another object of the present invention is to provide an edible bead that provides a more authentic coffee flavor.

[0008] Another object of the present invention is to provide a beverage and / or food product that contains one or more edible beads having a coffee filling and that tastes similar to a beverage and / or food product containing one or more "full-sugar" edible beads.

[0009] Another object of the present invention is to provide an edible bead and / or a food or beverage product containing one or more edible beads that solves at least one drawback of the prior art, or to provide an alternative to existing edible beads and / or food or beverage products containing one or more edible beads.

[0010] Accordingly, an object of embodiments of the present invention is to overcome or mitigate at least one problem of the prior art, whether or not disclosed herein. Summary of the Invention

[0011] According to a first aspect of the present invention, there is provided an edible bead comprising an outer polysaccharide gel film and a filling, wherein the filling comprises coffee and at least one soluble dietary fiber, and wherein the filling comprises less than 15% by weight of sugar based on the weight of the filling.

[0012] Surprisingly, the inventors of the present case have found that incorporating at least one soluble dietary fiber component into the edible bead can significantly reduce the amount of sugar and calories in the coffee-containing edible bead while still providing an acceptable taste and ease of preparation similar to that of a "full-sugar" coffee-containing edible bead. In addition, such beads can increase the daily intake of dietary fiber.

[0013] An "edible bead" refers to an edible composition comprising a filling encapsulated by an outer gel film.

[0014] The term "sugar" refers to monosaccharides and disaccharides. Such sugars may be one or more sugars selected from the group consisting of glucose, sucrose, fructose, galactose, lactose, maltose, isomaltose, and sugar hydrates (such as, for example, dextrose monohydrate), etc.

[0015] The term "soluble dietary fiber" refers to plant-based or plant-derived carbohydrates and animal-based or animal-derived fibers that are not digested in the small intestine and are soluble in water. Soluble dietary fiber is different from insoluble dietary fiber that is insoluble in water.

[0016] The coffee can be caffeinated and / or decaffeinated.

[0017] The coffee can be liquid coffee, instant coffee, spray-dried coffee, freeze-dried coffee, a blend of freeze-dried soluble coffee, roasted and ground coffee, and / or micro-ground roasted and ground coffee.

[0018] Preferably, the coffee is liquid coffee.

[0019] Advantageously, the inventors of the present case have found that incorporating liquid coffee into the beads provides a more authentic coffee flavor. In addition, the use of liquid coffee reduces the pH of the filling, thereby increasing the shelf life of the filling. It has also been observed that the use of a liquid coffee filling can increase the viscosity of the filling.

[0020] The liquid coffee can be a liquid coffee concentrate.

[0021] The liquid coffee can be derived from roasted and ground coffee.

[0022] In some embodiments, the roasted and ground coffee can be sourced from pure Arabica whole coffee beans.

[0023] In some embodiments, the roasted and ground coffee may be derived from pure Robusta whole coffee beans.

[0024] In other embodiments, the roasted and ground coffee may be derived from a mixture of Arabica whole coffee beans and Robusta whole coffee beans.

[0025] The coffee may be present in an amount of at least 1 wt% or at least 2 wt%, 3 wt%, 4 wt%, 5 wt%, 6 wt% or at least 7 wt% based on the weight of the filling. In some embodiments, the coffee may be present in an amount of no more than 20 wt% or less than 19 wt%, 18 wt%, 17 wt%, 16 wt%, 15 wt%, 14 wt%, 13 wt%, 12 wt%, 11 wt%, 10 wt%, 9 wt% or no more than 8 wt% based on the weight of the filling.

[0026] In some embodiments, the coffee may be present in an amount of 1 wt% to 20 wt% or 1 wt% to 19 wt%, 1 wt% to 18 wt%, 1 wt% to 17 wt%, 1 wt% to 16 wt%, 1 wt% to 15 wt%, 2 wt% to 15 wt%, 3 wt% to 15 wt%, 4 wt% to 15 wt%, 4 wt% to 14 wt%, 4 wt% to 13 wt%, 4 wt% to 12 wt%, 5 wt% to 11 wt%, 5 wt% to 10 wt%, 6 wt% to 9 wt% or 6 wt% to 8 wt% based on the weight of the filling.

[0027] The filling may have a total soluble coffee solids content of at least 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, 2%, 2.1%, 2.2%, 2.3%, 2.4%, 2.5%, 2.6%, 2.7%, 2.8%, 2.9%, 3%, 3.1%, 3.2%, 3.3%, 3.4%, 3.5%, 3.6%, 3.7%, 3.8%, 3.9%, 4%, 4.1%, 4.2%, 4.3%, 4.4%, 4.5%, 4.6%, 4.7%, 4.8%, 4.9%, 5%.

[0028] The filler may have a total amount of instant coffee solids of not more than 6%, 5.9%, 5.8%, 5.7%, 5.6%, 5.5%, 5.4%, 5.3%, 5.2%, 5.1%, 5.0%, 4.9%, 4.8%, 4.7%, 4.6%, 4.5%, 4.4%, 4.3%, 4.2%, 4.1%, 4.0%, 3.9%, 3.8%, 3.7%, 3.6%, 3.5%, 3.4%, 3.3%, 3.2%, 3.1% or not more than 3.0%.

[0029] Preferably, the filler may have a total amount of instant coffee solids of 1.0% to 7.0%, 1% to 7.0%, 1.5% to 7.0%, 1.5% to 6.0%, 1.5% to 5.5%, 1.5% to 5.0%, 1.5% to 5.0%, 1.5% to 4.5%, 1.5% to 4.0%, 1.5% to 3.5% or 1.5% to 3.0%, 1.5% to 2.5%.

[0030] The total amount of caffeine in the filler may be at least 0.01% by weight, 0.02% by weight, 0.03% by weight, 0.04% by weight, 0.05% by weight based on the weight of the filler. The total amount of caffeine in the filler may not exceed 0.15% by weight, 0.14% by weight, 0.13% by weight, 0.12% by weight, 0.11% by weight, 0.10% by weight, 0.09% by weight, 0.08% by weight based on the weight of the filler.

[0031] The total amount of caffeine in the filler may be 0.01% by weight to 0.15% by weight, 0.02% by weight to 0.14% by weight, 0.03% by weight to 0.13% by weight, 0.04% by weight to 0.12% by weight, 0.04% by weight to 0.11% by weight, 0.04% by weight to 0.10% by weight, 0.04% by weight to 0.09% by weight, 0.05% by weight to 0.09% by weight or 0.06% by weight to 0.08% by weight based on the weight of the filler.

[0032] The filler may contain less than 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight, 0.9% by weight, 0.8% by weight, 0.7% by weight, 0.6% by weight, 0.5% by weight, 0.4% by weight, 0.3% by weight, 0.2% by weight or less than 0.1% by weight of sugar.

[0033] In some embodiments, the filler may be substantially sugar-free or sugar-free.

[0034] In some embodiments, the filling may comprise less than 10 wt%, 5 wt%, 4 wt%, 3 wt%, 2 wt%, 1 wt% or 0.5 wt% sucrose, and substantially no sucrose or no sucrose.

[0035] In some embodiments, the filling composition may comprise less than 10 wt%, 5 wt%, 4 wt%, 3 wt%, 2 wt%, 1 wt% or 0.5 wt% glucose, and substantially no glucose or no glucose.

[0036] At least one soluble dietary fiber may include at least one dietary fiber selected from the group consisting of inulin, fructooligosaccharide (FOS), fructan, polydextrose, 1-kestose, nystose, raffinose, galactooligosaccharide, galactotriose, mannan oligosaccharide, mannotriose, mannotetrose, soy oligosaccharide, arabinogalactan, xylooligosaccharide, xylotriose, xylotetrose, arabinoxylan oligosaccharide, arabinotriose, arabinotetrose, human milk oligosaccharide, 2'-fucosyllactose, lacto-N-neotetraose, glucan (i.e., glucose-containing) oligosaccharide, cellooligosaccharide (or cellodextrin), resistant dextrin (e.g., soluble corn fiber, soluble wheat fiber, soluble cassava fiber, soluble pea fiber), aspergillus niger oligosaccharide, aspergillus niger triose, aspergillus niger tetrose, koji triose, koji tetrose, dextran, β-glucan, lichenan, isolichenan, and combinations thereof. In some embodiments, additional soluble dietary fiber may include cassava fiber and / or pea fiber.

[0037] Preferably, at least one soluble dietary fiber is inulin, galactooligosaccharide, polydextrose, and / or fructooligosaccharide.

[0038] At least one soluble dietary fiber may be short-chain fiber and / or medium-chain fiber.

[0039] The short-chain fiber may have a degree of polymerization of no more than 10, 9, 8, 7, 6, 5, 4, 3 or no more than 2.

[0040] In some embodiments, the short-chain fiber may have a degree of polymerization of 2 to 10, 2 to 9 or 2 to 8.

[0041] The medium-chain fiber may have a degree of polymerization of no more than 60, 50, 40, 30, 20 or no more than 15.

[0042] In some embodiments, the medium-chain fiber may have a degree of polymerization of 8 to 60, 8 to 50, 8 to 40, 8 to 30, 8 to 20, 10 to 60, 15 to 60, 20 to 60, 20 to 50 or 20 to 40.

[0043] Preferably, at least one soluble fiber is short-chain and / or medium-chain inulin.

[0044] Short-chain inulin may have a degree of polymerization of no more than 10, 9, 8, 7, 6, 5, 4, 3, or no more than 2.

[0045] In some embodiments, short-chain inulin may have a degree of polymerization of 2 to 10, 2 to 9, or 2 to 8.

[0046] Medium-chain inulin may have a degree of polymerization of no more than 60, 50, 40, 30, 20, or no more than 15.

[0047] In some embodiments, medium-chain inulin may have a degree of polymerization of 8 to 60, 8 to 50, 8 to 40, 8 to 30, 8 to 20, 10 to 60, 15 to 60, 20 to 60, 20 to 50, or 20 to 40.

[0048] At least one soluble dietary fiber may be present in an amount of at least 5 wt%, or at least 6 wt%, 7 wt%, 8 wt%, 9 wt%, 10 wt%, 11 wt%, 12 wt%, 13 wt%, 14 wt%, 15 wt%, 16 wt%, 17 wt%, 18 wt%, 19 wt%, or at least 20 wt% based on the weight of the filler. In some embodiments, at least one soluble dietary fiber may be present in an amount of no more than 40 wt%, or no more than 39 wt%, 38 wt%, 37 wt%, 36 wt%, 35 wt%, 34 wt%, 33 wt%, 32 wt%, 31 wt%, 30 wt%, 29 wt%, 28 wt%, 27 wt%, 26 wt%, 25 wt%, 24 wt%, 23 wt%, 22 wt%, 21 wt%, or no more than 20 wt% based on the weight of the filler.

[0049] In some embodiments, at least one soluble dietary fiber may be present in an amount of 5 wt% to 40 wt% of soluble dietary fiber, or 6 wt% to 35 wt%, 7 wt% to 35 wt%, 8 wt% to 35 wt%, 9 wt% to 35 wt%, 10 wt% to 35 wt%, 11 wt% to 35 wt%, 12 wt% to 35 wt%, 13 wt% to 35 wt%, 14 wt% to 35 wt%, 15 wt% to 35 wt%, 16 wt% to 35 wt%, 17 wt% to 35 wt%, 18 wt% to 35 wt%, 19 wt% to 35 wt%, or 20 wt% to 30 wt% based on the weight of the filler.

[0050] The filler may comprise one, two, three, four, five, six, seven, eight, nine, or ten soluble dietary fibers.

[0051] In some embodiments, the filler may comprise multiple soluble dietary fibers.

[0052] The polysaccharide of the film can be a hydrocolloid.

[0053] The polysaccharide film can comprise a polysaccharide selected from the group consisting of alginate, low-methoxyl pectin, guar gum, and combinations thereof.

[0054] Preferably, the polysaccharide is alginate. More preferably, the alginate is an alkaline earth metal alginate.

[0055] The alginate can be calcium alginate.

[0056] The filling of the edible bead is preferably a liquid.

[0057] This improves the consumer experience by providing a "burst" feeling. In addition, the liquid filling provides the best medium for dissolving the filling components.

[0058] Preferably, the filling does not contain a hydrocolloid.

[0059] In some embodiments, the filling does not contain a polysaccharide selected from the group consisting of alginate, low-methoxyl pectin, guar gum, and combinations thereof.

[0060] Advantageously, the inventors of the present case have found that by providing an edible bead in which the filling does not contain a hydrocolloid, the filling of the bead does not solidify and / or gel over time. This allows the beads to be stored for a longer period of time and ensures that all beads provide the same desired liquid filling and "burst" feeling.

[0061] The filling can comprise a non-dairy creamer.

[0062] In such embodiments, the filling can comprise fat in an amount of at least 6 wt%, 7 wt%, 8 wt%, 9 wt%, 10 wt%, 11 wt%, 12 wt%, 13 wt%, 14 wt%, 15 wt%, 16 wt%, 17 wt%, 18 wt%, 19 wt%, or at least 20 wt% based on the weight of the filling. In some embodiments, the fat can be present in an amount not exceeding 40 wt% based on the weight of the filling, or not exceeding 39 wt%, 38 wt%, 37 wt%, 36 wt%, 35 wt%, 34 wt%, 33 wt%, 32 wt%, 31 wt%, 30 wt%, 29 wt%, 28 wt%, 27 wt%, 26 wt%, 25 wt%, 24 wt%, 23 wt%, 22 wt%, 21 wt%, or not exceeding 20 wt% based on the weight of the filling.

[0063] In some embodiments, the fat may be present in an amount of 5 wt% to 40 wt%, or 6 wt% to 35 wt%, 7 wt% to 35 wt%, 8 wt% to 35 wt%, 9 wt% to 35 wt%, 10 wt% to 35 wt%, 11 wt% to 35 wt%, 12 wt% to 35 wt%, 13 wt% to 35 wt%, 14 wt% to 35 wt%, 15 wt% to 35 wt%, 16 wt% to 35 wt%, 17 wt% to 35 wt%, 18 wt% to 35 wt%, 19 wt% to 35 wt%, or 20 wt% to 30 wt% based on the weight of the filler.

[0064] "Non-dairy creamer" refers to a product that replicates the taste and / or flavor of dairy milk and includes fat.

[0065] The non-dairy creamer may contain from about 0.1 wt% to 95 wt%, 10 wt% to 95 wt%, 15 wt% to 95 wt%, 20 wt% to 95 wt%, 25 wt% to 95 wt%, 30 wt% to 95 wt%, 35 wt% to 95 wt%, 40 wt% to 95 wt%, 45 wt% to 95 wt%, 50 wt% to 95 wt%, 55 wt% to 95 wt%, 60 wt% to 95 wt%, 65 wt% to 95 wt%, 70 wt% to 95 wt%, 75 wt% to 95 wt%, 80 wt% to 95 wt%, 85 wt% to 95 wt%, 80 wt% to 90 wt%, or 85 wt% to 90 wt% of fat based on the weight of the non-dairy creamer.

[0066] The fat may be vegetable fat.

[0067] The vegetable fat may be derived from coconut, cocoa bean, palm fruit, sunflower seed, soybean seed, palm kernel, cottonseed, canola seed, olive, safflower seed, or any combination thereof.

[0068] Preferably, the vegetable fat is derived from coconut.

[0069] The vegetable fat may be vegetable oil and / or vegetable butter.

[0070] The vegetable oil may be partially or fully hydrogenated oil.

[0071] The vegetable oil may be refined oil.

[0072] The vegetable oil and / or vegetable butter may include 50 wt% to 100 wt%, more preferably 70 wt% to 100 wt%, and most preferably 90 wt% to 100 wt% triglycerides.

[0073] The triglycerides of vegetable oils and / or vegetable butters may have a lauric acid content of about 5% to 60%, 25% to 60%, 40% to 60%, or 40% to 50% by weight of the total fatty acid content.

[0074] The triglycerides of vegetable oils and / or vegetable butters may have a palmitic acid content of about 1% to 45%, 1% to 40%, 1% to 30%, 1% to 20%, 1% to 15%, or 1% to 10% by weight of the total fatty acid content.

[0075] The triglycerides of vegetable oils and / or vegetable butters may have a myristic acid content of about 2% to 30%, 5% to 30%, 5% to 25%, 5% to 20%, or 10% to 20% by weight of the total fatty acid content.

[0076] The triglycerides of vegetable oils and / or vegetable butters may have a stearic acid content of about 0.1% to 40%, 0.1% to 35%, or 1% to 3% by weight of the total fatty acid content.

[0077] The triglycerides of vegetable oils and / or vegetable butters may have a linoleic acid content of about 0.1% to 10%, 0.5% to 5%, or 1% to 3% by weight of the total fatty acid content.

[0078] The triglycerides of vegetable oils and / or vegetable butters may have a caprylic acid content of 1% to 30%, 1% to 25%, 1% to 20%, 1% to 15%, 1% to 10%, 2% to 10%, 3% to 10%, 4% to 10%, or 5% to 10% by weight of the total fatty acid content.

[0079] The triglycerides of vegetable oils and / or vegetable butters may have a capric acid content of 1% to 30%, 1% to 25%, 1% to 20%, 1% to 15%, 1% to 10%, 2% to 10%, 3% to 10%, 4% to 10%, or 5% to 10% by weight of the total fatty acid content.

[0080] The triglycerides of vegetable oils and / or vegetable butters may have an oleic acid content of 1% to 40%, 1% to 25%, 1% to 20%, 1% to 15%, 1% to 10%, 1% to 8%, or 2% to 8% by weight of the total fatty acid content.

[0081] The triglycerides of vegetable oil and / or vegetable butter may have a lauric acid content of about 5% to 60% by weight of the total fatty acid content; a palmitic acid content of about 1% to 45% by weight of the total fatty acid content; and a myristic acid content of about 2% to 30% by weight of the total fatty acid content.

[0082] The triglycerides of vegetable oil and / or vegetable butter may have a lauric acid content of 40% to 50% by weight of the total fatty acid content; a palmitic acid content of 1% to 10% by weight of the total fatty acid content; and a myristic acid content of 10% to 20% by weight of the total fatty acid content.

[0083] The triglycerides of vegetable oil and / or vegetable butter may have a stearic acid content of about 0.1% to 40% by weight of the total fatty acid content; a palmitic acid content of about 1% to 45% by weight of the total fatty acid content; and an oleic acid content of about 2% to 40% by weight of the total fatty acid content.

[0084] The triglycerides of vegetable oil and / or vegetable butter may have a stearic acid content of about 30% to 40% by weight of the total fatty acid content; a palmitic acid content of about 20% to 30% by weight of the total fatty acid content; and an oleic acid content of about 30% to 40% by weight of the total fatty acid content.

[0085] In some embodiments, the triglycerides of vegetable oil and / or vegetable butter may have a lauric acid content of about 5% to 60% by weight of the total fatty acid content; a palmitic acid content of about 1% to 45% by weight of the total fatty acid content; a myristic acid content of about 2% to 30% by weight of the total fatty acid content; a stearic acid content of about 0.1% to 5% by weight of the total fatty acid content; a linoleic acid content of about 0.1% to 10% by weight of the total fatty acid content; a caprylic acid content of 1% to 30% by weight of the total fatty acid content; a capric acid content of 1% to 30% by weight of the total fatty acid content; and an oleic acid content of 1% to 30% by weight of the total fatty acid content.

[0086] Preferably, the triglycerides of the vegetable oil and / or vegetable butter have a lauric acid content of 40 wt% to 50 wt% based on the weight of the total fatty acid content; a palmitic acid content of 1 wt% to 10 wt% based on the weight of the total fatty acid content; a myristic acid content of 10 wt% to 20 wt% based on the weight of the total fatty acid content; a stearic acid content of 1 wt% to 3 wt% based on the weight of the total fatty acid content; a linoleic acid content of 1 wt% to 3 wt% based on the weight of the total fatty acid content; a caprylic acid content of 5 wt% to 10 wt% based on the weight of the total fatty acid content; a capric acid content of 5 wt% to 10 wt% based on the weight of the total fatty acid content; and an oleic acid content of 2 wt% to 8 wt% based on the weight of the total fatty acid content.

[0087] The vegetable butter can be soybean butter, coconut butter, palm butter, rapeseed butter, sunflower butter and other butters, or a combination thereof.

[0088] The vegetable oil can be soybean oil, coconut oil, palm oil, palm kernel oil, cottonseed oil, rapeseed oil, olive oil, sunflower oil, safflower oil and other oils, or a combination thereof.

[0089] Preferably, the vegetable oil is coconut oil. More preferably, the vegetable oil is refined coconut oil.

[0090] The non-dairy creamer can also include an emulsifier.

[0091] In such an embodiment, the emulsifier can be present in an amount not exceeding 10 wt% based on the weight of the filler, or not exceeding 9 wt%, 8 wt%, 7 wt%, 6 wt%, 5 wt%, 4 wt%, 3 wt%, 2 wt%, 1 wt%, 0.9 wt%, 0.8 wt%, 0.7 wt%, 0.6 wt%, 0.5 wt%, 0.4 wt%, 0.3 wt%, 0.2 wt% or not exceeding 0.1 wt% based on the weight of the filler.

[0092] In some embodiments, the emulsifier can be present in an amount of 0.1 wt% to 10 wt% based on the weight of the filler, or 0.2 wt% to 10 wt%, 0.3 wt% to 10 wt%, 0.4 wt% to 9 wt%, 0.5 wt% to 8 wt%, 0.6 wt% to 7 wt%, 0.7 wt% to 6 wt%, 0.8 wt% to 5 wt%, 0.9 wt% to 4 wt%, 1 wt% to 3 wt% or 1 wt% to 2 wt% based on the weight of the filler.

[0093] The emulsifier can be monoglyceride, diglyceride, lecithin, diacetyl tartaric acid esters of monoglyceride-diglyceride (DATEM), stearoyl lactate, modified food starch, polysorbate, polysorbate 20, polysorbate 60, polysorbate 80, PGA and mixtures thereof.

[0094] The non-dairy creamer may contain from about 0.1% to 10% by weight, 0.2% to 10% by weight, 0.3% to 10% by weight, 0.4% to 10% by weight, 0.5% to 10% by weight, 0.5% to 8% by weight, 0.5% to 5% by weight, 0.6% to 5% by weight, 0.7% to 5% by weight, 0.8% to 5% by weight, 0.9% to 5% by weight, 1% to 5% by weight, 1.5% to 4% by weight, 1.5% to 3.5% by weight, 2% to 3.5% by weight, 2% to 3% by weight of an emulsifier, based on the weight of the non-dairy creamer.

[0095] The non-dairy creamer can be a liquid, powder, gel, and / or emulsion.

[0096] Preferably, the non-dairy creamer is an emulsion.

[0097] The filler may contain a tea extract.

[0098] The tea extract can be caffeinated and / or decaffeinated.

[0099] The tea extract can be an extract produced from the leaves of any part of the tea plant.

[0100] The plant can be selected from the group consisting of fruits, herbs, medicinal plants, tea, vegetables, and spices, including mixtures thereof, such as, for example, mixtures of herbs, vegetables, and / or spices.

[0101] The fruits, herbs, medicinal plants, tea, vegetables, and spices can be selected from the following examples: Artemisia annua, balm, basil, Assam tea, chamomile, chives, clove, coffee, coriander, dill, garlic, ginger, ginseng, Ginkgo biloba, jasmine, lavender, matcha, mint, neroli, oregano, perilla, rooibos, centifolia rose, rosemary, thyme, turmeric, sage, pepper, chili, rose, stevia, tarragon, white tea, yellow tea, green tea, oolong tea, black tea, pu-erh tea, vanilla, red or green vine, violet, and / or willow.

[0102] The tea extract can also include added flavors, fruit parts, and spices.

[0103] The tea extract can be black tea, white tea, fruit tea, green tea, rooibos tea, oolong tea, chamomile tea, peppermint tea, ginger tea, cinnamon tea, lemongrass tea, rosemary tea, pu-erh tea, olive leaf tea, barley tea, licorice tea, eucalyptus tea, Ginkgo biloba tea, sage tea, raspberry tea, valerian root tea, elderflower tea, lavender tea, turmeric tea, purple tea, pine needle tea, echinacea tea, honeybush tea, rose tea, jasmine tea, bilberry tea, dandelion tea, guava tea, thyme tea, matcha, Assam tea, lemon balm tea, and any mixtures thereof.

[0104] The tea extract may be in the form of a liquid tea extract, an infusion, an instant tea extract, a spray-dried tea extract, a freeze-dried tea extract, and / or a blend of freeze-dried soluble tea extracts.

[0105] Preferably, the tea extract is in the form of a liquid tea extract.

[0106] The liquid tea extract may be a liquid tea extract concentrate.

[0107] The use of the liquid tea extract reduces the pH of the filling, thereby increasing the shelf life of the filling. It has also been observed that the use of a liquid tea extract filling can increase the viscosity of the filling.

[0108] The liquid tea extract may be a liquid tea extract concentrate.

[0109] The tea extract may be prepared from green tea leaves, mint leaves, black tea leaves, and lemon balm leaves.

[0110] The tea extract may be present in an amount of at least 1 wt% or at least 2 wt%, 3 wt%, 4 wt%, 5 wt%, 6 wt%, or at least 7 wt% based on the weight of the filling. In some embodiments, the tea extract may be present in an amount not exceeding 20 wt% based on the weight of the filling, or less than 19 wt%, 18 wt%, 17 wt%, 16 wt%, 15 wt%, 14 wt%, 13 wt%, 12 wt%, 11 wt%, or not exceeding 10 wt%, 9 wt%, or not exceeding 8 wt% based on the weight of the filling.

[0111] In some embodiments, the tea extract may be present in an amount of 1 wt% to 20 wt% based on the weight of the filling, or 1 wt% to 19 wt%, 1 wt% to 18 wt%, 1 wt% to 17 wt%, 1 wt% to 16 wt%, 1 wt% to 15 wt%, 2 wt% to 15 wt%, 3 wt% to 15 wt%, 4 wt% to 15 wt%, 4 wt% to 14 wt%, 4 wt% to 13 wt%, 4 wt% to 12 wt%, 5 wt% to 12 wt%, 6 wt% to 12 wt%, 7 wt% to 12 wt%, or 9 wt% to 11 wt% based on the weight of the filling.

[0112] The filling may have a total dissolved tea solids content of at least 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, 2%, 2.1%, 2.2%, 2.3%, 2.4%, 2.5%, 2.6%, 2.7%, 2.8%, 2.9%, 3%, 3.1%, 3.2%, 3.3%, 3.4%, 3.5%, 3.6%, 3.7%, 3.8%, 3.9%, 4%, 4.1%, 4.2%, 4.3%, 4.4%, 4.5%, 4.6%, 4.7%, 4.8%, 4.9%, 5%, 6%, 7%, 8%, 9% or at least 10%.

[0113] The filling may have a total dissolved tea solids content of not more than 20%, 19%, 18%, 17%, 16%, 15%, 14%, 13%, 12%, 11% or not more than 10%, 6%, 5.9%, 5.8%, 5.7%, 5.6%, 5.5%, 5.4%, 5.3%, 5.2%, 5.1%, 5.0%, 4.9%, 4.8%, 4.7%, 4.6%, 4.5%, 4.4%, 4.3%, 4.2%, 4.1%, 4.0%, 3.9%, 3.8%, 3.7%, 3.6%, 3.5%, 3.4%, 3.3%, 3.2%, 3.1% or not more than 3.0%.

[0114] Preferably, the filling may have a total dissolved tea solids content of 1.0% to 20%, 1% to 15%, 5% to 15%, 6% to 15%, 7% to 15%, 8% to 15%, 6% to 14%, 7% to 13%, 8% to 12%, 9% to 12% or 10% to 12%, 10.5% to 11.6%.

[0115] The filling may contain one or more additional ingredients. The additional ingredients may be flavorings, sweeteners, organic acids, nutraceuticals, colorants and / or thickeners.

[0116] The thickener may include starch, modified starch, xanthan gum, galactomannans (such as guar gum and locust bean gum (LBG)), gum arabic, karaya gum, tragacanth gum and carboxymethyl cellulose (CMC).

[0117] The thickener may be present in an amount of not more than 10% by weight, or not more than 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight, 0.9% by weight, 0.8% by weight, 0.7% by weight, 0.6% by weight, 0.5% by weight, 0.4% by weight, 0.3% by weight, 0.2% by weight or not more than 0.1% by weight, based on the weight of the filling.

[0118] In some embodiments, the thickening agent may be present in an amount of 0.01 wt% to 5 wt%, or 0.01 wt% to 4 wt%, 0.02 wt% to 3 wt%, 0.03 wt% to 2 wt%, 0.04 wt% to 2 wt%, 0.05 wt% to 2 wt%, 0.05 wt% to 1 wt%, 0.05 wt% to 0.5 wt%, 0.05 wt% to 0.4 wt%, 0.05 wt% to 0.3 wt%, 0.05 wt% to 0.3 wt%, 0.06 wt% to 1.4 wt%, 0.07 wt% to 0.3 wt%, 0.08 wt% to 0.2 wt%, or 0.09 wt% to 0.1 wt% based on the weight of the filler.

[0119] The flavoring agent may include chocolate powder (or cocoa) or a flavoring agent selected from the following: chocolate (or cocoa), vanilla, strawberry, cinnamon, mint, hazelnut, caramel, cookie, gingerbread, fruit flavoring agent, vegetable flavoring agent, spice, pumpkin spice, pistachio, eggnog, Irish cream, alcoholic beverage flavoring agent, liqueur, beer, rum, wine, sloe gin, plant and herb flavoring agent, agrimony, alfalfa, aloe, amaranth, angelica, anise, barberry, basil, bayberry, bee pollen, birch, bistort, blackberry, black cohosh, black walnut, blessed thistle, blue cohosh, blue vervain, boneset, borage, buchu, seabuckthorn, lycopus, burdock, capsicum, cayenne pepper, chervil, catnip, celery, cornflower, chamomile, chaparral, chickweed, cinchona, clove, coltsfoot, comfrey, corn silk, couch grass, cramp bark, crataegus, damiana, dandelion, devil's claw, tongkat ali, echinacea, elecampane, ephedra, eucalyptus, evening primrose, eyebright, fritillaria, fennel, fenugreek, figwort, flaxseed, guarana, garlic, gentian, ginger, ginkgo, ginseng, goldenseal, gotu kola, gumweed, hawthorn, hops, henbit, horseradish, horsetail, knotweed, hydrangea, hyssop, Iceland moss, Irish moss, jojoba oil, juniper, kelp, orchid, lemongrass, licorice, lobelia, mandrake, marigold, marjoram, marshmallow, mistletoe, mullein, mustard, myrrh, nettle, oat straw, Oregon grape, papaya, parsley, passionflower, peach, peppermint oil, peppermint, periwinkle, plantain, pleurisy root, pokeweed, prickly ash, psyllium, quassia, spiraea, red clover, red raspberry, Redmond clay, rhubarb, rose hip, rosemary, rue, safflower, saffron, sage, St. John's wort, sarsaparilla, sassafras, saw palmetto, skullcap, senega, senna, shepherd's purse, slippery elm, spearmint, spikenard, twinberry, uva ursi, strawberry, pau d'arco, bearberry, valerian, violet, watercress, white oak bark, white pine, wild cherry, wild lettuce, wild yam, willow, wintergreen, witch hazel, veronica, wormwood, yarrow, sorrel, yerba mate, yucca, lavender, thyme or a combination of two or more of them.

[0120] The flavoring agent may be present in an amount not exceeding 10% by weight, or not exceeding 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight, 0.9% by weight, 0.8% by weight, 0.7% by weight, 0.6% by weight, 0.5% by weight, 0.4% by weight, 0.3% by weight, 0.2% by weight or not exceeding 0.1% by weight based on the weight of the filler.

[0121] In some embodiments, the flavoring agent may be present in an amount of 0.01 wt% to 5 wt%, or 0.01 wt% to 4 wt%, 0.02 wt% to 3 wt%, 0.03 wt% to 1 wt%, 0.04 wt% to 1 wt%, 0.05 wt% to 1 wt%, 0.05 wt% to 0.9 wt%, 0.05 wt% to 0.8 wt%, 0.05 wt% to 0.7 wt%, 0.05 wt% to 0.6 wt%, 0.05 wt% to 0.5 wt%, 0.06 wt% to 0.4 wt%, 0.07 wt% to 0.3 wt%, 0.08 wt% to 0.2 wt%, or 0.09 wt% to 0.2 wt% based on the weight of the filler.

[0122] The sweetening agent may be selected from carbohydrate-based sweetening agents or non-carbohydrate-based sweetening agents. The carbohydrate-based sweetening agent may be a sugar substitute, such as a polyol, such as sorbitol, mannitol, xylitol, or a combination thereof, maltodextrin, dried glucose syrup, malt extract, starch, trehalose, inulin (raftiline), oligofructose (raftilose), galactose, honey powder, and mixtures thereof. The non-carbohydrate-based sweetening agent may be an artificial sweetening agent, such as Acesulfame or aspartame, and mixtures thereof. The non-carbohydrate-based sweetening agent may be a natural sweetening agent, such as stevia.

[0123] The sweetening agent may be present in an amount of no more than 10 wt%, or no more than 9 wt%, 8 wt%, 7 wt%, 6 wt%, 5 wt%, 4 wt%, 3 wt%, 2 wt%, 1 wt%, 0.9 wt%, 0.8 wt%, 0.7 wt%, 0.6 wt%, 0.5 wt%, 0.4 wt%, 0.3 wt%, 0.2 wt%, or no more than 0.1 wt% based on the weight of the filler.

[0124] In some embodiments, the sweetening agent may be present in an amount of 0.1 wt% to 10 wt%, or 0.2 wt% to 10 wt%, 0.3 wt% to 10 wt%, 0.4 wt% to 9 wt%, 0.5 wt% to 8 wt%, 0.6 wt% to 7 wt%, 0.7 wt% to 6 wt%, 0.8 wt% to 5 wt%, 0.9 wt% to 4 wt%, 1 wt% to 3 wt%, or 1 wt% to 2 wt% based on the weight of the filler.

[0125] The organic acid may be citric acid, lactic acid, acetic acid, tannic acid, malic acid, and / or tartaric acid.

[0126] The organic acid may be present in an amount not exceeding 10% by weight, or not exceeding 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight, 0.9% by weight, 0.8% by weight, 0.7% by weight, 0.6% by weight, 0.5% by weight, 0.4% by weight, 0.3% by weight, 0.2% by weight, or not exceeding 0.1% by weight, based on the weight of the filler.

[0127] In some embodiments, the organic acid may be present in an amount of 0.01% by weight to 5% by weight, or 0.01% by weight to 4% by weight, 0.02% by weight to 3% by weight, 0.03% by weight to 2% by weight, 0.04% by weight to 2% by weight, 0.05% by weight to 2% by weight, 0.05% by weight to 1% by weight, 0.05% by weight to 0.5% by weight, 0.05% by weight to 0.4% by weight, 0.05% by weight to 0.3% by weight, 0.05% by weight to 0.3% by weight, 0.06% by weight to 1.4% by weight, 0.07% by weight to 0.3% by weight, 0.08% by weight to 0.2% by weight, or 0.1% by weight to 0.2% by weight, based on the weight of the filler.

[0128] The nutritional supplement may be selected from the group consisting of: ascorbic acid (vitamin C), B vitamins, biotin, fat-soluble vitamins, folic acid, HCA (hydroxycitric acid), inositol, pyruvate, mineral ascorbate, mixed tocopherols, niacin (vitamin B3), orotic acid, PABA (para-aminobenzoic acid), pantothenate, pantothenic acid (vitamin B5), pyridoxine hydrochloride (vitamin B6), riboflavin (vitamin B2), synthetic vitamins, thiamine (vitamin B1), tocotrienols, vitamin A, vitamin D, vitamin E, vitamin F, vitamin K, vitamin oils, vitamin premixes, vitamin-mineral premixes, water-soluble vitamins, chromium, cobalt, copper, fluorine, iodine, magnesium, manganese, molybdenum, nickel, phosphorus, potassium, selenium, silicon, sodium, strontium, sulfur, vanadium, zinc, and combinations thereof.

[0129] The nutritional supplement may be present in an amount not exceeding 10% by weight, or not exceeding 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight, 0.9% by weight, 0.8% by weight, 0.7% by weight, 0.6% by weight, 0.5% by weight, 0.4% by weight, 0.3% by weight, 0.2% by weight, or not exceeding 0.1% by weight, based on the weight of the filler.

[0130] In some embodiments, the nutritional supplement may be present in an amount of from 0.01 wt% to 5 wt%, or from 0.01 wt% to 4 wt%, 0.02 wt% to 3 wt%, 0.03 wt% to 1 wt%, 0.04 wt% to 1 wt%, 0.05 wt% to 1 wt%, 0.05 wt% to 0.9 wt%, 0.05 wt% to 0.8 wt%, 0.05 wt% to 0.7 wt%, 0.05 wt% to 0.6 wt%, 0.05 wt% to 0.5 wt%, 0.06 wt% to 0.4 wt%, 0.07 wt% to 0.3 wt%, 0.08 wt% to 0.2 wt%, or 0.09 wt% to 0.2 wt% based on the weight of the filler.

[0131] The colorant may be selected from the group consisting of edible glitter and / or any edible food colorant.

[0132] The use of the colorant can improve the appearance of the beads.

[0133] The colorant may be present in an amount of no more than 10 wt%, or no more than 9 wt%, 8 wt%, 7 wt%, 6 wt%, 5 wt%, 4 wt%, 3 wt%, 2 wt%, 1 wt%, 0.9 wt%, 0.8 wt%, 0.7 wt%, 0.6 wt%, 0.5 wt%, 0.4 wt%, 0.3 wt%, 0.2 wt%, or no more than 0.1 wt% based on the weight of the filler.

[0134] In some embodiments, the colorant may be present in an amount of from 0.01 wt% to 5 wt%, or from 0.01 wt% to 4 wt%, 0.02 wt% to 3 wt%, 0.03 wt% to 1 wt%, 0.04 wt% to 1 wt%, 0.05 wt% to 1 wt%, 0.05 wt% to 0.9 wt%, 0.05 wt% to 0.8 wt%, 0.05 wt% to 0.7 wt%, 0.05 wt% to 0.6 wt%, 0.05 wt% to 0.5 wt%, 0.06 wt% to 0.4 wt%, 0.07 wt% to 0.3 wt%, 0.08 wt% to 0.2 wt%, or 0.09 wt% to 0.2 wt% based on the weight of the filler.

[0135] The filler may comprise water in an amount of at least 5 wt%, or at least 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least 50 wt% based on the weight of the filler. In some embodiments, the filler may comprise water in an amount of no more than 80 wt%, or no more than 75 wt%, 70 wt%, 65 wt%, 60 wt%, 55 wt%, or no more than 50 wt% based on the weight of the filler.

[0136] In some embodiments, the filling may comprise from 30% to 80% by weight of the filling, or from 35% to 75%, 40% to 65%, 45% to 65% or 45% to 60% by weight of the filling, of water.

[0137] The edible beads may have a diameter of at least 0.5 mm, 0.75 mm, 1 mm, 2 mm, 3 mm, 4 mm, 5 mm, 6 mm, 7 mm, 8 mm, 9 mm, 10 mm, 11 mm, 12 mm, 13 mm, 14 mm, 15 mm, 16 mm, 17 mm, 18 mm, 19 mm, 20 mm, 21 mm, 22 mm, 23 mm, 24 mm or at least 25 mm.

[0138] The edible beads may have a diameter of no more than 30 mm, 29 mm, 28 mm, 27 mm, 26 mm, 25 mm, 24 mm, 23 mm, 22 mm, 21 mm, 20 mm, 19 mm, 18 mm, 17 mm, 16 mm, 15 mm, 14 mm, 13 mm, 12 mm, 11 mm, 10 mm, 9 mm, 8 mm, 7 mm, 6 mm or no more than 5 mm.

[0139] The edible beads may have a diameter of from 0.5 mm to 30 mm, 0.5 mm to 25 mm, 0.5 mm to 20 mm, 0.5 mm to 15 mm, 0.5 mm to 10 mm, 0.5 mm to 5 mm, 1 mm to 30 mm, 5 mm to 30 mm, 10 mm to 30 mm, 15 mm to 30 mm, 20 mm to 30 mm, 25 mm to 30 mm, 1 mm to 30 mm, 5 mm to 25 mm, 5 mm to 15 mm, 5 mm to 10 mm or 10 mm to 20 mm.

[0140] The edible beads may have a weight of at least 0.03 g, 0.05 g, 0.1 g, 0.2 g, 0.3 g, 0.4 g, 0.5 g, 0.6 g, 0.7 g, 0.8 g, 0.9 g, 1.0 g, 1.1 g, 1.2 g, 1.3 g, 1.4 g, 1.5 g, 1.6 g, 1.7 g, 1.8 g, 1.9 g, 2.0 g, 2.1 g, 2.2 g or at least 2.3 g.

[0141] The edible beads may have a weight of no more than 2.6 g, 2.5 g, 2.4 g, 2.3 g, 2.2 g, 2.1 g, 2.0 g, 1.9 g, 1.8 g, 1.7 g, 1.6 g, 1.5 g, 1.4 g, 1.3 g, 1.2 g, 1.1 g, 1.0 g, 0.9 g, 0.8 g, 0.7 g, 0.6 g, 0.5 g, 0.4 g, 0.3 g, 0.2 g, or no more than 0.1 g.

[0142] The edible beads may have a weight of from 0.03 g to 2.6 g, 0.05 g to 2.6 g, 0.1 g to 2.6 g, 0.2 g to 2.6 g, 0.3 g to 2.6 g, 0.4 g to 2.6 g, 0.5 g to 2.6 g, 0.6 g to 2.6 g, 0.7 g to 2.6 g, 0.8 g to 2.6 g, 0.9 g to 2.6 g, 1.0 g to 2.6 g, 0.03 g to 2.5 g, 0.03 g to 2.4 g, 0.03 g to 2.3 g, 0.03 g to 2.2 g, 0.03 g to 2.1 g, 0.03 g to 2.0 g, 0.05 g to 2.6 g, 0.1 g to 2.5 g, 0.2 g to 2.4 g, 0.3 g to 2.3 g, 0.4 g to 2.2 g, 0.5 g to 2.1 g, 0.6 g to 2.0 g, 0.7 g to 1.9 g, 0.8 g to 1.8 g, 0.9 g to 1.7 g, 1.0 g to 1.6 g, 1.1 g to 1.5 g, 0.5 g to 2.0 g, 0.5 g to 1.5 g, 0.5 g to 1.0 g, 0.5 g to 0.9 g, 0.5 g to 0.8 g, 0.6 g to 0.9 g, or 0.6 g to 0.8 g.

[0143] The film of the edible beads may have a thickness of at least 0.1 mm, 0.2 mm, 0.3 mm, 0.4 mm, 0.5 mm, 0.6 mm, 0.7 mm, 0.8 mm, 0.9 mm, 1 mm, 1.5 mm, 2.0 mm, 3.0 mm, 3.5 mm, 4.0 mm, 4.5 mm, 5.0 mm, 6.5 mm, 7.0 mm, 7.5 mm, 8.0 mm, 8.5 mm, 9.0 mm, 9.5 mm, 10.0 mm, 10.5 mm, 11.0 mm, 11.5 mm, 12.0 mm, 12.5 mm, 13.0 mm, 13.5 mm, 14.0 mm, 14.5 mm, or at least 15 mm.

[0144] The film of the edible beads may have a thickness of no more than 20 mm, 15 mm, 10 mm, 9 mm, 6 mm, 5 mm, 4 mm, 3 mm, 2 mm, 1 mm, 0.9 mm, 0.8 mm, 0.7 mm, 0.6 mm, 0.5 mm, 0.4 mm, 0.3 mm, 0.2 mm, or no more than 0.1 mm.

[0145] The edible beads can have a thickness of from 0.1 mm to 20 mm, from 0.5 mm to 15 mm, from 0.5 mm to 10 mm, from 0.5 mm to 5 mm, from 0.5 mm to 20 mm, from 1 mm to 15 mm, from 1 mm to 10 mm, from 1 mm to 9 mm, from 1 mm to 8 mm, from 1 mm to 7 mm, from 1 mm to 6 mm or from 1 mm to 5 mm.

[0146] In a second aspect of the present invention, there is provided a method for preparing edible beads, the method comprising the steps of:

[0147] a) preparing a first solution comprising a metal salt and at least one soluble dietary fiber;

[0148] b) preparing a second solution comprising at least one polysaccharide; and

[0149] c) contacting the first solution with the second solution to form a polysaccharide gel film and encapsulating the first solution within the polysaccharide gel film.

[0150] The inventors of the present case have found that the claimed method of the second aspect of the present invention ensures that the resulting encapsulated product remains liquid for an extended period of time. This is because when the second solution cannot penetrate the first solution, the gel film forms outside the first solution. In contrast, in prior art methods where the first solution contains polysaccharides, the gel film can form both inside and outside the first solution. Advantageously, this ensures that even after long-term storage, the product still has a liquid filling and a subsequent "bursting" sensation.

[0151] Furthermore, using the above method allows for a wider range of filling ingredients and can result in the formation of a thicker film. Advantageously, this allows for easy manipulation of the resulting beads and allows them to better retain their shape.

[0152] The metal salt can be an alkaline earth metal salt.

[0153] The metal salt can be a calcium salt.

[0154] In some embodiments, the calcium salt can be selected from the group consisting of calcium lactate, calcium chloride, calcium gluconolactate, and combinations thereof.

[0155] The metal salt can be present in an amount of no more than 10 wt%, or no more than 9 wt%, 8 wt%, 7 wt%, 6 wt%, 5 wt%, 4 wt%, 3 wt%, 2 wt%, 1 wt%, 0.9 wt%, 0.8 wt%, 0.7 wt%, 0.6 wt%, 0.5 wt%, 0.4 wt%, 0.3 wt%, 0.2 wt% or no more than 0.1 wt% based on the weight of the first solution.

[0156] In some embodiments, the metal salt may be present in an amount of 0.1 wt% to 10 wt%, or 0.2 wt% to 10 wt%, 0.3 wt% to 10 wt%, 0.4 wt% to 9 wt%, 0.5 wt% to 8 wt%, 0.6 wt% to 7 wt%, 0.7 wt% to 6 wt%, 0.8 wt% to 5 wt%, 0.9 wt% to 4 wt%, 1 wt% to 3 wt%, or 1 wt% to 2 wt% based on the weight of the first solution.

[0157] The at least one soluble dietary fiber may include at least one dietary fiber selected from the group consisting of inulin, fructooligosaccharides (FOS), fructans, polydextrose, 1-kestose, nystose, raffinose, galactooligosaccharides, galactotriose, mannan oligosaccharides, mannotriose, mannotetrose, soy oligosaccharides, arabinogalactan, xylooligosaccharides, xylotriose, xylotetrose, arabinoxylan oligosaccharides, arabinotriose, arabinotetrose, human milk oligosaccharides, 2'-fucosyllactose, lacto - N - neotetraose, glucan (i.e., glucose - containing) oligosaccharides, cellooligosaccharides (or cellodextrins), resistant dextrins (e.g., soluble corn fiber, soluble wheat fiber, soluble cassava fiber, soluble pea fiber), aspergillus niger oligosaccharides, aspergillus niger triose, aspergillus niger tetrose, kojitriose, kojitetrose, dextran, β - glucan, lichenan, isolichenan, and combinations thereof. In some embodiments, the additional soluble dietary fiber may include cassava fiber and / or pea fiber.

[0158] Preferably, the at least one soluble dietary fiber is inulin, galactooligosaccharides, polydextrose, and / or fructooligosaccharides.

[0159] The at least one soluble dietary fiber may be present in an amount of at least 5 wt%, or at least 6 wt%, 7 wt%, 8 wt%, 9 wt%, 10 wt%, 11 wt%, 12 wt%, 13 wt%, 14 wt%, 15 wt%, 16 wt%, 17 wt%, 18 wt%, 19 wt%, or at least 20 wt% based on the weight of the first solution. In some embodiments, the at least one soluble dietary fiber may be present in an amount of not more than 40 wt%, or not more than 39 wt%, 38 wt%, 37 wt%, 36 wt%, 35 wt%, 34 wt%, 33 wt%, 32 wt%, 31 wt%, 30 wt%, 29 wt%, 28 wt%, 27 wt%, 26 wt%, 25 wt%, 24 wt%, 23 wt%, 22 wt%, 21 wt%, or not more than 20 wt% based on the weight of the first solution.

[0160] In some embodiments, at least one soluble dietary fiber may be present in an amount of 5 wt% to 40 wt%, or 6 wt% to 35 wt%, 7 wt% to 35 wt%, 8 wt% to 35 wt%, 9 wt% to 35 wt%, 10 wt% to 35 wt%, 11 wt% to 35 wt%, 12 wt% to 35 wt%, 13 wt% to 35 wt%, 14 wt% to 35 wt%, 15 wt% to 35 wt%, 16 wt% to 35 wt%, 17 wt% to 35 wt%, 18 wt% to 35 wt%, 19 wt% to 35 wt%, or 20 wt% to 30 wt% based on the weight of the first solution.

[0161] The first solution may comprise one, two, three, four, five, six, seven, eight, nine, or ten soluble dietary fibers.

[0162] In some embodiments, the first solution may comprise a plurality of soluble dietary fibers.

[0163] At least one soluble dietary fiber may be a short-chain fiber and / or a medium-chain fiber.

[0164] The short-chain fiber may have a degree of polymerization of no more than 10, 9, 8, 7, 6, 5, 4, 3, or no more than 2.

[0165] In some embodiments, the short-chain fiber may have a degree of polymerization of 2 to 10, 2 to 9, or 2 to 8.

[0166] The medium-chain fiber may have a degree of polymerization of no more than 60, 50, 40, 30, 20, or no more than 15.

[0167] In some embodiments, the medium-chain fiber may have a degree of polymerization of 8 to 60, 8 to 50, 8 to 40, 8 to 30, 8 to 20, 10 to 60, 15 to 60, 20 to 60, 20 to 50, or 20 to 40.

[0168] Preferably, at least one soluble fiber is short-chain and / or medium-chain inulin.

[0169] The short-chain inulin may have a degree of polymerization of no more than 10, 9, 8, 7, 6, 5, 4, 3, or no more than 2.

[0170] In some embodiments, the short-chain inulin may have a degree of polymerization of 2 to 10, 2 to 9, or 2 to 8.

[0171] The medium-chain inulin may have a degree of polymerization of no more than 60, 50, 40, 30, 20, or no more than 15.

[0172] In some embodiments, the medium-chain inulin may have a degree of polymerization of 8 to 60, 8 to 50, 8 to 40, 8 to 30, 8 to 20, 10 to 60, 15 to 60, 20 to 60, 20 to 50, or 20 to 40.

[0173] The first solution may include coffee.

[0174] The coffee may be caffeinated and / or decaffeinated.

[0175] The coffee may be liquid coffee, instant coffee, spray-dried coffee, freeze-dried coffee, a blend of freeze-dried soluble coffee, roasted and ground coffee, and / or micro-ground roasted and ground coffee.

[0176] Preferably, the coffee is liquid coffee.

[0177] The liquid coffee may be a liquid coffee concentrate.

[0178] The liquid coffee may be derived from roasted and ground coffee.

[0179] In some embodiments, the roasted and ground coffee may be derived from pure Arabica whole coffee beans.

[0180] In some embodiments, the roasted and ground coffee may be derived from pure Robusta whole coffee beans.

[0181] In other embodiments, the roasted and ground coffee may be derived from a mixture of Arabica whole coffee beans and Robusta whole coffee beans.

[0182] The coffee may be present in an amount of at least 1 wt% or at least 2 wt%, 3 wt%, 4 wt%, 5 wt%, 6 wt%, or at least 7 wt% based on the weight of the first solution. In some embodiments, the coffee may be present in an amount of no more than 20 wt% based on the weight of the first solution, or less than 19 wt%, 18 wt%, 17 wt%, 16 wt%, 15 wt%, 14 wt%, 13 wt%, 12 wt%, 11 wt%, 10 wt%, 9 wt%, or no more than 8 wt% based on the weight of the first solution.

[0183] In some embodiments, coffee may be present in an amount of 1 wt% to 20 wt%, or 1 wt% to 19 wt%, 1 wt% to 18 wt%, 1 wt% to 17 wt%, 1 wt% to 16 wt%, 1 wt% to 15 wt%, 2 wt% to 15 wt%, 3 wt% to 15 wt%, 4 wt% to 15 wt%, 4 wt% to 14 wt%, 4 wt% to 13 wt%, 4 wt% to 12 wt%, 5 wt% to 11 wt%, 5 wt% to 10 wt%, 6 wt% to 9 wt%, or 6 wt% to 8 wt% based on the weight of the first solution.

[0184] The first solution may have a total amount of dissolved coffee solids of no more than 6%, 5.9%, 5.8%, 5.7%, 5.6%, 5.5%, 5.4%, 5.3%, 5.2%, 5.1%, 5.0%, 4.9%, 4.8%, 4.7%, 4.6%, 4.5%, 4.4%, 4.3%, 4.2%, 4.1%, 4.0%, 3.9%, 3.8%, 3.7%, 3.6%, 3.5%, 3.4%, 3.3%, 3.2%, 3.1%, or no more than 3.0%.

[0185] Preferably, the first solution may have a total amount of dissolved coffee solids of 1.0% to 7.0%, 1% to 7.0%, 1.5% to 7.0%, 1.5% to 6.0%, 1.5% to 5.5%, 1.5% to 5.0%, 1.5% to 5.0%, 1.5% to 4.5%, 1.5% to 4.0%, 1.5% to 3.5%, or 1.5% to 3.0%, 1.5% to 2.5%.

[0186] The total amount of caffeine in the first solution may be at least 0.01 wt%, 0.02 wt%, 0.03 wt%, 0.04 wt%, 0.05 wt% based on the weight of the first solution. The total amount of caffeine in the filler may be no more than 0.15 wt%, 0.14 wt%, 0.13 wt%, 0.12 wt%, 0.11 wt%, 0.10 wt%, 0.09 wt%, 0.08 wt% based on the weight of the first solution.

[0187] The total amount of caffeine in the first solution may be 0.01 wt% to 0.15 wt%, 0.02 wt% to 0.14 wt%, 0.03 wt% to 0.13 wt%, 0.04 wt% to 0.12 wt%, 0.04 wt% to 0.11 wt%, 0.04 wt% to 0.10 wt%, 0.04 wt% to 0.09 wt%, 0.05 wt% to 0.09 wt%, or 0.06 wt% to 0.08 wt% based on the weight of the first solution.

[0188] The first solution may contain less than 14 wt%, 13 wt%, 12 wt%, 11 wt%, 10 wt%, 9 wt%, 8 wt%, 7 wt%, 6 wt%, 5 wt%, 4 wt%, 3 wt%, 2 wt%, 1 wt%, 0.9 wt%, 0.8 wt%, 0.7 wt%, 0.6 wt%, 0.5 wt%, 0.4 wt%, 0.3 wt%, 0.2 wt%, or less than 0.1 wt% sugar.

[0189] In some embodiments, the first solution may be substantially sugar-free or sugar-free.

[0190] In some embodiments, the first solution may contain less than 10 wt%, 5 wt%, 4 wt%, 3 wt%, 2 wt%, 1 wt%, or 0.5 wt% sucrose, and may substantially not contain sucrose or not contain sucrose.

[0191] In some embodiments, the first solution may contain less than 10 wt%, 5 wt%, 4 wt%, 3 wt%, 2 wt%, 1 wt%, or 0.5 wt% glucose, and may substantially not contain glucose or not contain glucose.

[0192] Preferably, the first solution does not contain hydrocolloids.

[0193] In some embodiments, the first solution does not contain polysaccharides selected from the group consisting of alginate, low-methoxyl pectin, guar gum, and combinations thereof.

[0194] The first solution may contain a tea extract.

[0195] The tea extract may be caffeinated and / or decaffeinated.

[0196] The tea extract may be an extract produced from the leaves of any part of a plant.

[0197] The plant may be selected from the group consisting of fruits, herbs, medicinal plants, tea, vegetables, and spices, including mixtures thereof, such as, for example, mixtures of herbs, vegetables, and / or spices.

[0198] Fruits, herbs, medicinal plants, tea, vegetables, and spices may be selected from the following examples: Artemisia annua, balm, basil, Indian sassafras, chamomile, chives, cloves, coffee, coriander, dill, garlic, ginger, ginseng, ginkgo, jasmine, lavender, matcha, mint, orange blossom, oregano, perilla, rooibos, centifolia rose, rosemary, thyme, turmeric, sage, pepper, chili, rose, stevia, tarragon, white tea, yellow tea, green tea, oolong tea, black tea, pu-erh tea, vanilla, red vine or green vine, violet, and / or willow.

[0199] The tea extract may also include added flavors, fruit parts, and spices.

[0200] The tea extract can be black tea, white tea, fruit tea, green tea, rooibos tea, oolong tea, chamomile tea, peppermint tea, ginger tea, cinnamon tea, lemongrass tea, rosemary tea, pu-erh tea, olive leaf tea, barley tea, licorice tea, eucalyptus tea, ginkgo tea, sage tea, raspberry tea, valerian root tea, elderflower tea, lavender tea, turmeric tea, purple tea, pine needle tea, echinacea tea, honeybush tea, rose tea, jasmine tea, bilberry tea, dandelion tea, guava tea, thyme tea, matcha, masala chai, lemon balm tea, and any mixtures thereof.

[0201] The tea extract can be in the form of a liquid tea extract, an infusion, an instant tea extract, a spray-dried tea extract, a freeze-dried tea extract, and / or a blend of freeze-dried soluble tea extracts.

[0202] Preferably, the tea extract is in the form of a liquid tea extract.

[0203] The liquid tea extract can be a liquid tea extract concentrate.

[0204] The tea extract can be present in an amount of at least 1 wt% or at least 2 wt%, 3 wt%, 4 wt%, 5 wt%, 6 wt%, or at least 7 wt% based on the weight of the first solution. In some embodiments, the tea extract can be present in an amount not exceeding 20 wt% based on the weight of the first solution, or less than 19 wt%, 18 wt%, 17 wt%, 16 wt%, 15 wt%, 14 wt%, 13 wt%, 12 wt%, 11 wt%, or not exceeding 10 wt% based on the weight of the first solution.

[0205] In some embodiments, the tea extract can be present in an amount of 1 wt% to 20 wt% based on the weight of the first solution, or 1 wt% to 19 wt%, 1 wt% to 18 wt%, 1 wt% to 17 wt%, 1 wt% to 16 wt%, 1 wt% to 15 wt%, 2 wt% to 15 wt%, 3 wt% to 15 wt%, 4 wt% to 15 wt%, 4 wt% to 14 wt%, 4 wt% to 13 wt%, 4 wt% to 12 wt%, 5 wt% to 12 wt%, 6 wt% to 12 wt%, 7 wt% to 12 wt%, or 9 wt% to 11 wt% based on the weight of the first solution.

[0206] The first solution may have a total dissolved tea solids content of at least 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, 2%, 2.1%, 2.2%, 2.3%, 2.4%, 2.5%, 2.6%, 2.7%, 2.8%, 2.9%, 3%, 3.1%, 3.2%, 3.3%, 3.4%, 3.5%, 3.6%, 3.7%, 3.8%, 3.9%, 4%, 4.1%, 4.2%, 4.3%, 4.4%, 4.5%, 4.6%, 4.7%, 4.8%, 4.9%, 5%, 6%, 7%, 8%, 9% or at least 10%.

[0207] The first solution may have a total dissolved tea solids content of not more than 20%, 19%, 18%, 17%, 16%, 15%, 14%, 13%, 12%, 11% or not more than 10%.

[0208] Preferably, the first solution may have a total dissolved tea solids content of 1.0% to 20%, 1% to 15%, 5% to 15%, 6% to 15%, 7% to 15%, 8% to 15%, 6% to 14%, 7% to 13%, 8% to 12%, 9% to 12% or 10% to 12%, 10.5% to 11.6%.

[0209] The first solution may contain non-dairy creamer.

[0210] In such an embodiment, the first solution may contain fat in an amount of at least 6 wt%, 7 wt%, 8 wt%, 9 wt%, 10 wt%, 11 wt%, 12 wt%, 13 wt%, 14 wt%, 15 wt%, 16 wt%, 17 wt%, 18 wt%, 19 wt% or at least 20 wt% based on the weight of the first solution. In some embodiments, the fat may be present in an amount of not more than 40 wt% based on the weight of the first solution, or not more than 39 wt%, 38 wt%, 37 wt%, 36 wt%, 35 wt%, 34 wt%, 33 wt%, 32 wt%, 31 wt%, 30 wt%, 29 wt%, 28 wt%, 27 wt%, 26 wt%, 25 wt%, 24 wt%, 23 wt%, 22 wt%, 21 wt% or not more than 20 wt% based on the weight of the first solution.

[0211] In some embodiments, the fat may be present in an amount of 5 wt% to 40 wt%, or 6 wt% to 35 wt%, 7 wt% to 35 wt%, 8 wt% to 35 wt%, 9 wt% to 35 wt%, 10 wt% to 35 wt%, 11 wt% to 35 wt%, 12 wt% to 35 wt%, 13 wt% to 35 wt%, 14 wt% to 35 wt%, 15 wt% to 35 wt%, 16 wt% to 35 wt%, 17 wt% to 35 wt%, 18 wt% to 35 wt%, 19 wt% to 35 wt% or 20 wt% to 30 wt% based on the weight of the first solution.

[0212] The non-dairy creamer may contain about 0.1 wt% to 95 wt%, 10 wt% to 95 wt%, 15 wt% to 95 wt%, 20 wt% to 95 wt%, 25 wt% to 95 wt%, 30 wt% to 95 wt%, 35 wt% to 95 wt%, 40 wt% to 95 wt%, 45 wt% to 95 wt%, 50 wt% to 95 wt%, 55 wt% to 95 wt%, 60 wt% to 95 wt%, 65 wt% to 95 wt%, 70 wt% to 95 wt%, 75 wt% to 95 wt%, 80 wt% to 95 wt%, 85 wt% to 95 wt%, 80 wt% to 90 wt%, 85 wt% to 90 wt% fat based on the weight of the non-dairy creamer.

[0213] The fat may be vegetable fat.

[0214] The vegetable fat may be derived from coconut, cocoa bean, palm fruit, sunflower seed, soybean seed, palm kernel, cottonseed, canola seed, olive, safflower seed or any combination thereof.

[0215] Preferably, the vegetable fat is derived from coconut.

[0216] The vegetable fat may be vegetable oil and / or vegetable butter.

[0217] The vegetable oil may be partially or fully hydrogenated oil.

[0218] The vegetable oil may be refined oil.

[0219] The vegetable oil and / or vegetable butter may comprise 50 wt% to 100 wt%, more preferably 70 wt% to 100 wt% and most preferably 90 wt% to 100 wt% triglycerides.

[0220] The triglycerides of the vegetable oil and / or vegetable butter may have a lauric acid content of about 5 wt% to 60 wt%, 25 wt% to 60 wt%, 40 wt% to 60 wt% or 40 wt% to 50 wt% based on the weight of the total fatty acid content.

[0221] The triglycerides of vegetable oils and / or vegetable butters may have a palmitic acid content of about 1 wt% to 45 wt%, 1 wt% to 40 wt%, 1 wt% to 30 wt%, 1 wt% to 20 wt%, 1 wt% to 15 wt% or 1 wt% to 10 wt% based on the weight of the total fatty acid content.

[0222] The triglycerides of vegetable oils and / or vegetable butters may have a myristic acid content of about 2 wt% to 30 wt%, 5 wt% to 30 wt%, 5 wt% to 25 wt%, 5 wt% to 20 wt% or 10 wt% to 20 wt% based on the weight of the total fatty acid content.

[0223] The triglycerides of vegetable oils and / or vegetable butters may have a stearic acid content of about 0.1 wt% to 40 wt%, 0.1 wt% to 35 wt% or 1 wt% to 3 wt% based on the weight of the total fatty acid content.

[0224] The triglycerides of vegetable oils and / or vegetable butters may have a linoleic acid content of about 0.1 wt% to 10 wt%, 0.5 wt% to 5 wt% or 1 wt% to 3 wt% based on the weight of the total fatty acid content.

[0225] The triglycerides of vegetable oils and / or vegetable butters may have a caprylic acid content of 1 wt% to 30 wt%, 1 wt% to 25 wt%, 1 wt% to 20 wt%, 1 wt% to 15 wt%, 1 wt% to 10 wt%, 2 wt% to 10 wt%, 3 wt% to 10 wt%, 4 wt% to 10 wt% or 5 wt% to 10 wt% based on the weight of the total fatty acid content.

[0226] The triglycerides of vegetable oils and / or vegetable butters may have a capric acid content of 1 wt% to 30 wt%, 1 wt% to 25 wt%, 1 wt% to 20 wt%, 1 wt% to 15 wt%, 1 wt% to 10 wt%, 2 wt% to 10 wt%, 3 wt% to 10 wt%, 4 wt% to 10 wt% or 5 wt% to 10 wt% based on the weight of the total fatty acid content.

[0227] The triglycerides of vegetable oils and / or vegetable butters may have an oleic acid content of 1 wt% to 40 wt%, 1 wt% to 25 wt%, 1 wt% to 20 wt%, 1 wt% to 15 wt%, 1 wt% to 10 wt%, 1 wt% to 8 wt% or 2 wt% to 8 wt% based on the weight of the total fatty acid content.

[0228] The triglycerides of vegetable oil and / or vegetable butter may have a lauric acid content of about 5% to 60% by weight of the total fatty acid content; a palmitic acid content of about 1% to 45% by weight of the total fatty acid content; and a myristic acid content of about 2% to 30% by weight of the total fatty acid content.

[0229] The triglycerides of vegetable oil and / or vegetable butter may have a lauric acid content of 40% to 50% by weight of the total fatty acid content; a palmitic acid content of 1% to 10% by weight of the total fatty acid content; and a myristic acid content of 10% to 20% by weight of the total fatty acid content.

[0230] The triglycerides of vegetable oil and / or vegetable butter may have a stearic acid content of about 0.1% to 40% by weight of the total fatty acid content; a palmitic acid content of about 1% to 45% by weight of the total fatty acid content; and an oleic acid content of about 2% to 40% by weight of the total fatty acid content.

[0231] The triglycerides of vegetable oil and / or vegetable butter may have a stearic acid content of about 30% to 40% by weight of the total fatty acid content; a palmitic acid content of about 20% to 30% by weight of the total fatty acid content; and an oleic acid content of about 30% to 40% by weight of the total fatty acid content.

[0232] In some embodiments, the triglycerides of vegetable oil and / or vegetable butter may have a lauric acid content of about 5% to 60% by weight of the total fatty acid content; a palmitic acid content of about 1% to 45% by weight of the total fatty acid content; a myristic acid content of about 2% to 30% by weight of the total fatty acid content; a stearic acid content of about 0.1% to 5% by weight of the total fatty acid content; a linoleic acid content of about 0.1% to 10% by weight of the total fatty acid content; a caprylic acid content of 1% to 30% by weight of the total fatty acid content; a capric acid content of 1% to 30% by weight of the total fatty acid content; and an oleic acid content of 1% to 30% by weight of the total fatty acid content.

[0233] Preferably, the triglycerides of the vegetable oil and / or the vegetable butter have a lauric acid content of 40% to 50% by weight based on the total fatty acid content; a palmitic acid content of 1% to 10% by weight based on the total fatty acid content; a myristic acid content of 10% to 20% by weight based on the total fatty acid content; a stearic acid content of 1% to 3% by weight based on the total fatty acid content; a linoleic acid content of 1% to 3% by weight based on the total fatty acid content; a caprylic acid content of 5% to 10% by weight based on the total fatty acid content; a capric acid content of 5% to 10% by weight based on the total fatty acid content; and an oleic acid content of 2% to 8% by weight based on the total fatty acid content.

[0234] The vegetable butter can be soybean butter, coconut butter, palm butter, rapeseed butter, sunflower butter, and other butters, or a combination thereof.

[0235] The vegetable oil can be soybean oil, coconut oil, palm oil, palm kernel oil, cottonseed oil, rapeseed oil, olive oil, sunflower oil, safflower oil, and other oils, or a combination thereof.

[0236] Preferably, the vegetable oil is coconut oil. More preferably, the vegetable oil is refined coconut oil.

[0237] The non-dairy creamer can also include an emulsifier.

[0238] In such an embodiment, the emulsifier can be present in an amount not exceeding 10% by weight based on the weight of the first solution, or not exceeding 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight, 0.9% by weight, 0.8% by weight, 0.7% by weight, 0.6% by weight, 0.5% by weight, 0.4% by weight, 0.3% by weight, 0.2% by weight, or not exceeding 0.1% by weight based on the weight of the first solution.

[0239] In some embodiments, the emulsifier can be present in an amount of 0.1% to 10% by weight based on the weight of the first solution, or 0.2% to 10% by weight, 0.3% to 10% by weight, 0.4% to 9% by weight, 0.5% to 8% by weight, 0.6% to 7% by weight, 0.7% to 6% by weight, 0.8% to 5% by weight, 0.9% to 4% by weight, 1% to 3% by weight, or 1% to 2% by weight based on the weight of the first solution.

[0240] The emulsifier can be monoglyceride, diglyceride, lecithin, diacetyl tartaric acid ester of monoglyceride-diglyceride (DATEM), stearoyl lactate, modified food starch, polysorbate, polysorbate 20, polysorbate 60, polysorbate 80, PGA, and mixtures thereof.

[0241] The non-dairy creamer may contain from about 0.1% to 10% by weight, 0.2% to 10% by weight, 0.3% to 10% by weight, 0.4% to 10% by weight, 0.5% to 10% by weight, 0.5% to 8% by weight, 0.5% to 5% by weight, 0.6% to 5% by weight, 0.7% to 5% by weight, 0.8% to 5% by weight, 0.9% to 5% by weight, 1% to 5% by weight, 1.5% to 4% by weight, 1.5% to 3.5% by weight, 2% to 3.5% by weight, 2% to 3% by weight of an emulsifier, based on the weight of the non-dairy creamer.

[0242] The non-dairy creamer may be a liquid, powder, gel, and / or emulsion

[0243] Preferably, the non-dairy creamer is an emulsion.

[0244] The non-dairy creamer may contain from about 0.1% to 10% by weight, 0.2% to 10% by weight, 0.3% to 10% by weight, 0.4% to 10% by weight, 0.5% to 10% by weight, 0.5% to 8% by weight, 0.5% to 5% by weight, 0.6% to 5% by weight, 0.7% to 5% by weight, 0.8% to 5% by weight, 0.9% to 5% by weight, 1% to 5% by weight, 1.5% to 4% by weight, 1.5% to 3.5% by weight, 2% to 3.5% by weight, 2% to 3% by weight of an emulsifier, based on the weight of the non-dairy creamer.

[0245] The non-dairy creamer may be present in an amount of at least 1% or at least 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14% or at least 15% by weight, based on the weight of the first solution. In some embodiments, the non-dairy creamer may be present in an amount less than 30% by weight, or less than 29%, 28%, 27%, 26%, 25%, 24%, 23%, 22%, 21%, 20%, 19%, 18%, 17%, 16%, 15%, 14%, 13%, 12%, 11%, 10%, 9% or not more than 8% by weight, based on the weight of the first solution.

[0246] In some embodiments, the non-dairy creamer may be present in an amount of 1 wt% to 30 wt%, or 5 wt% to 30 wt%, 10 wt% to 30 wt%, 11 wt% to 30 wt%, 12 wt% to 30 wt%, 13 wt% to 30 wt%, 14 wt% to 30 wt%, 15 wt% to 30 wt%, 15 wt% to 29 wt%, 15 wt% to 28 wt%, 15 wt% to 27 wt%, 15 wt% to 26 wt%, 15 wt% to 25 wt%, 16 wt% to 25 wt%, 17 wt% to 25 wt%, 18 wt% to 25 wt%, 19 wt% to 25 wt%, 15 wt% to 24 wt%, 15 wt% to 23 wt%, 15 wt% to 22 wt%, 16 wt% to 24 wt%, 17 wt% to 23 wt% or 18 wt% to 22 wt% based on the weight of the first solution.

[0247] The first solution may comprise one or more additional components. The additional components may be flavoring agents, sweetening agents, organic acids, nutritional agents, coloring agents, and / or thickening agents.

[0248] The thickening agents may include starches, modified starches, xanthan gum, galactomannans (such as guar gum and locust bean gum (LBG)), gum arabic, karaya gum, tragacanth gum, and carboxymethyl cellulose (CMC).

[0249] The thickening agent may be present in an amount of no more than 10 wt%, or no more than 9 wt%, 8 wt%, 7 wt%, 6 wt%, 5 wt%, 4 wt%, 3 wt%, 2 wt%, 1 wt%, 0.9 wt%, 0.8 wt%, 0.7 wt%, 0.6 wt%, 0.5 wt%, 0.4 wt%, 0.3 wt%, 0.2 wt% or no more than 0.1 wt% based on the weight of the first solution.

[0250] In some embodiments, the thickening agent may be present in an amount of 0.01 wt% to 5 wt%, or 0.01 wt% to 4 wt%, 0.02 wt% to 3 wt%, 0.03 wt% to 2 wt%, 0.04 wt% to 2 wt%, 0.05 wt% to 2 wt%, 0.05 wt% to 1 wt%, 0.05 wt% to 0.5 wt%, 0.05 wt% to 0.4 wt%, 0.05 wt% to 0.3 wt%, 0.05 wt% to 0.3 wt%, 0.06 wt% to 1.4 wt%, 0.07 wt% to 0.3 wt%, 0.08 wt% to 0.2 wt% or 0.09 wt% to 0.1 wt% based on the weight of the first solution.

[0251] The flavoring agent may include chocolate powder (or cocoa) or a flavoring agent selected from the following: chocolate (or cocoa), vanilla, strawberry, cinnamon, mint, hazelnut, caramel, cookie, gingerbread, fruit flavoring, vegetable flavoring, spice, pumpkin spice, pistachio, eggnog, Irish cream, alcoholic beverage flavoring, liqueur, beer, rum, wine, genever, plant and herb flavoring, agrimony, alfalfa, aloe vera, amaranth, angelica, anise, barberry, basil, bayberry, bee pollen, birch, bistort, blackberry, black cohosh, black walnut, blessed thistle, blue cohosh, blue vervain, boneset, borage,buchu, seabuckthorn, lycopus, burdock, chili, cayenne, chrysanthemum, cinquefoil, chickweed, cinchona, clove, coltsfoot, comfrey, corn silk, couch grass, cramp bark, devil's bit scabious, bluebell, cornflower, damiana, dandelion, devil's claw, tongkat ali, echinacea, elecampane, ephedra, eucalyptus, evening primrose, eyebright, fritillary, fennel, fenugreek, figwort, flaxseed, guarana, garlic, gentian, ginger, ginkgo, ginseng, goldenseal, gotu kola, gumweed, hawthorn, hops, henbit, horseradish, horsetail, knotweed, hydrangea, hyssop, Iceland moss, Irish moss, jojoba oil, juniper, kelp, orchid, lemongrass, licorice, lobelia, mandrake, marigold, marjoram, marshmallow, mistletoe, mullein, mustard, myrrh, nettle, oat straw, Oregon grape, papaya, parsley, passionflower, peach, peppermint oil, peppermint, periwinkle, plantain, pleurisy root, pokeweed, prickly ash, psyllium, quassia, pussy willow, red clover, red raspberry, Redmond clay, rhubarb, rose hip, rosemary, rue, safflower, saffron, sage, St. John's wort, sarsaparilla, sassafras, saw palmetto, skullcap, senega, senna, shepherd's purse, slippery elm, spearmint, spikenard, twinberry, queen of the meadow, strawberry, pau d'arco, uva ursi, valerian, violet, watercress, white oak bark, white pine, wild cherry, wild lettuce, wild yam, willow, wintergreen, witch hazel, veronica, wormwood, yarrow, dock, yerba mate, yucca, lavender, thyme or a combination of two or more of them.

[0252] The flavoring agent may be present in an amount not exceeding 10% by weight, or not exceeding 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight, 0.9% by weight, 0.8% by weight, 0.7% by weight, 0.6% by weight, 0.5% by weight, 0.4% by weight, 0.3% by weight, 0.2% by weight or not exceeding 0.1% by weight based on the weight of the first solution.

[0253] In some embodiments, the flavoring agent may be present in an amount of from 0.01 wt% to 5 wt%, or from 0.01 wt% to 4 wt%, 0.02 wt% to 3 wt%, 0.03 wt% to 1 wt%, 0.04 wt% to 1 wt%, 0.05 wt% to 1 wt%, 0.05 wt% to 0.9 wt%, 0.05 wt% to 0.8 wt%, 0.05 wt% to 0.7 wt%, 0.05 wt% to 0.6 wt%, 0.05 wt% to 0.5 wt%, 0.06 wt% to 0.4 wt%, 0.07 wt% to 0.3 wt%, 0.08 wt% to 0.2 wt%, or 0.09 wt% to 0.2 wt% based on the weight of the first solution.

[0254] The sweetening agent may be selected from carbohydrate-based sweetening agents or non-carbohydrate-based sweetening agents. Carbohydrate-based sweetening agents may be sugar substitutes such as polyols, such as sorbitol, mannitol, xylitol, or combinations thereof, maltodextrin, dried glucose syrup, malt extract, starch, trehalose, inulin (raftiline), fructooligosaccharide (raftilose), galactose, honey powder, and mixtures thereof. Non-carbohydrate-based sweetening agents may be artificial sweeteners such as Acesulfame or aspartame, and mixtures thereof. Non-carbohydrate-based sweetening agents may be natural sweeteners such as stevia.

[0255] The sweetening agent may be present in an amount not exceeding 10 wt%, or not exceeding 9 wt%, 8 wt%, 7 wt%, 6 wt%, 5 wt%, 4 wt%, 3 wt%, 2 wt%, 1 wt%, 0.9 wt%, 0.8 wt%, 0.7 wt%, 0.6 wt%, 0.5 wt%, 0.4 wt%, 0.3 wt%, 0.2 wt%, or not exceeding 0.1 wt% based on the weight of the first solution.

[0256] In some embodiments, the sweetening agent may be present in an amount of from 0.1 wt% to 10 wt%, or from 0.2 wt% to 10 wt%, 0.3 wt% to 10 wt%, 0.4 wt% to 9 wt%, 0.5 wt% to 8 wt%, 0.6 wt% to 7 wt%, 0.7 wt% to 6 wt%, 0.8 wt% to 5 wt%, 0.9 wt% to 4 wt%, 1 wt% to 3 wt%, or 1 wt% to 2 wt% based on the weight of the first solution.

[0257] The organic acid may be citric acid, lactic acid, acetic acid, tannic acid, malic acid, and / or tartaric acid.

[0258] The organic acid may be present in an amount of not more than 10% by weight, or not more than 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight, 0.9% by weight, 0.8% by weight, 0.7% by weight, 0.6% by weight, 0.5% by weight, 0.4% by weight, 0.3% by weight, 0.2% by weight, or not more than 0.1% by weight, based on the weight of the first solution.

[0259] In some embodiments, the organic acid may be present in an amount of 0.01% by weight to 5% by weight, or 0.01% by weight to 4% by weight, 0.02% by weight to 3% by weight, 0.03% by weight to 2% by weight, 0.04% by weight to 2% by weight, 0.05% by weight to 2% by weight, 0.05% by weight to 1% by weight, 0.05% by weight to 0.5% by weight, 0.05% by weight to 0.4% by weight, 0.05% by weight to 0.3% by weight, 0.05% by weight to 0.3% by weight, 0.06% by weight to 1.4% by weight, 0.07% by weight to 0.3% by weight, 0.08% by weight to 0.2% by weight, or 0.1% by weight to 0.2% by weight, based on the weight of the first solution.

[0260] The nutritional supplement may be selected from the group consisting of: ascorbic acid (vitamin C), B vitamins, biotin, fat-soluble vitamins, folic acid, HCA (hydroxycitric acid), inositol, pyruvate, mineral ascorbates, mixed tocopherols, niacin (vitamin B3), orotic acid, PABA (p-aminobenzoic acid), pantothenates, pantothenic acid (vitamin B5), pyridoxine hydrochloride (vitamin B6), riboflavin (vitamin B2), synthetic vitamins, thiamine (vitamin B1), tocotrienols, vitamin A, vitamin D, vitamin E, vitamin F, vitamin K, vitamin oils, vitamin premixes, vitamin-mineral premixes, water-soluble vitamins, chromium, cobalt, copper, fluorine, iodine, magnesium, manganese, molybdenum, nickel, phosphorus, potassium, selenium, silicon, sodium, strontium, sulfur, vanadium, zinc, and combinations thereof.

[0261] The nutritional supplement may be present in an amount of not more than 10% by weight, or not more than 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight, 0.9% by weight, 0.8% by weight, 0.7% by weight, 0.6% by weight, 0.5% by weight, 0.4% by weight, 0.3% by weight, 0.2% by weight, or not more than 0.1% by weight, based on the weight of the first solution.

[0262] In some embodiments, the nutritional product may be present in an amount of from 0.01% to 5% by weight, or from 0.01% to 4% by weight, 0.02% to 3% by weight, 0.03% to 1% by weight, 0.04% to 1% by weight, 0.05% to 1% by weight, 0.05% to 0.9% by weight, 0.05% to 0.8% by weight, 0.05% to 0.7% by weight, 0.05% to 0.6% by weight, 0.05% to 0.5% by weight, 0.06% to 0.4% by weight, 0.07% to 0.3% by weight, 0.08% to 0.2% by weight, or 0.09% to 0.2% by weight based on the weight of the first solution.

[0263] The colorant may be selected from the group consisting of edible glitter and / or any edible food colorant.

[0264] The use of the colorant can improve the appearance of the beads.

[0265] The colorant may be present in an amount of not more than 10% by weight, or not more than 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight, 0.9% by weight, 0.8% by weight, 0.7% by weight, 0.6% by weight, 0.5% by weight, 0.4% by weight, 0.3% by weight, 0.2% by weight, or not more than 0.1% by weight based on the weight of the first solution.

[0266] In some embodiments, the colorant may be present in an amount of from 0.01% to 5% by weight, or from 0.01% to 4% by weight, 0.02% to 3% by weight, 0.03% to 1% by weight, 0.04% to 1% by weight, 0.05% to 1% by weight, 0.05% to 0.9% by weight, 0.05% to 0.8% by weight, 0.05% to 0.7% by weight, 0.05% to 0.6% by weight, 0.05% to 0.5% by weight, 0.06% to 0.4% by weight, 0.07% to 0.3% by weight, 0.08% to 0.2% by weight, or 0.09% to 0.2% by weight based on the weight of the first solution.

[0267] The first solution may contain water in an amount of at least 5% by weight of the first solution, or at least 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45% or at least 50% by weight of the first solution. In some embodiments, the first solution may contain water in an amount of not more than 80% by weight of the first solution, or not more than 75%, 70%, 65%, 60%, 55% or not more than 50% by weight of the first solution.

[0268] In some embodiments, the first solution may contain water in an amount of 30% to 80% by weight of the first solution, or 35% to 75%, 40% to 65%, 45% to 65% or 45% to 60% by weight of the first solution.

[0269] The polysaccharide of the second solution may be a hydrocolloid.

[0270] The polysaccharide of the second solution may include polysaccharides selected from the group consisting of alginate, low-methoxyl pectin, guar gum, and combinations thereof.

[0271] Preferably, the polysaccharide is alginate. More preferably, the alginate is an alkali metal alginate

[0272] Preferably, the alginate is sodium alginate.

[0273] The polysaccharide may be present in an amount of not more than 10% by weight of the second solution, or not more than 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, 0.9%, 0.8%, 0.7%, 0.6%, 0.5%, 0.4%, 0.3%, 0.2% or not more than 0.1% by weight of the second solution.

[0274] In some embodiments, the polysaccharide may be present in an amount of 0.1% to 5% by weight of the second solution, or 0.1% to 4%, 0.1% to 3%, 0.1% to 2%, 0.1% to 1.5%, 0.1% to 1%, 0.2% to 0.9%, 0.2% to 0.8%, 0.2% to 0.7%, 0.3% to 0.7% or 0.3% to 0.6% by weight of the second solution.

[0275] The second solution may contain water.

[0276] Preferably, the water is deionized.

[0277] The second solution may contain water in an amount of at least 90% by weight based on the weight of the first solution, or at least 95%, 96%, 97%, 98%, 99%, 99.1%, 99.2%, 99.3% or at least 99.4% by weight based on the weight of the second solution.

[0278] In a third aspect of the present invention, there is provided a product comprising one or more edible beads according to the first aspect of the present invention.

[0279] The product may include a beverage liquid.

[0280] In some embodiments, the beverage liquid may be an infusion of one or more plants, herbs, fruits or spices, coffee, tea, chocolate, a carbonated liquid (such as soda, fizzy water and / or sparkling water), a flavored water, an alcoholic liquid (such as beer, wine, fortified wine or liquor) and / or a fruit juice (such as a fruit juice, a berry juice and / or a vegetable juice).

[0281] In such embodiments, the edible beads may be dispersed in the beverage liquid.

[0282] In one embodiment, the product may include a food product.

[0283] The food product may be a dairy product, a confectionery product, a savory product, a whole grain product, a frozen product and / or a baked product.

[0284] The dairy product may be ice cream, yogurt, milk, cream and / or kefir.

[0285] The baked product may be a cake, a doughnut, a cracker, a pastry, a tart and / or a cookie.

[0286] The frozen product may be a frozen dessert, such as a sorbet, an ice cream, a frozen fruit juice, a custard and / or a frozen flavored water.

[0287] The confectionery product may be a chocolate product.

[0288] The whole grain product may be oatmeal and / or cereal.

[0289] In such embodiments, the edible beads may be disposed on the food product.

[0290] Alternatively, the product may comprise one or more edible beads dispersed in an aqueous solution.

[0291] The aqueous solution may be a preservation solution.

[0292] As used herein, the term "preservation solution" refers to a solution that allows beads to be stored for a period of time without deterioration of the quality, taste, texture, and / or form of the beads. The period of time can be at least 1 day, 5 days, 10 days, 20 days, 30 days, or at least 1 month, 2 months, 3 months, 6 months, 7 months, 8 months, 9 months, 10 months, 11 months, or at least 12 months.

[0293] Preferably, the preservation solution does not contain metal salts.

[0294] The inventors of the present case have found that by not incorporating metal salts into the preservation solution, the edible beads do not undergo further gelation when stored in the preservation solution.

[0295] The preservation solution may contain at least one soluble dietary fiber.

[0296] The at least one soluble dietary fiber may include at least one dietary fiber selected from the group consisting of inulin, fructooligosaccharides (FOS), fructans, polydextrose, 1-kestose, nystose, raffinose, galactooligosaccharides, galactotriose, mannan oligosaccharides, mannotriose, mannotetrose, soy oligosaccharides, arabinogalactan, xylooligosaccharides, xylotriose, xylotetrose, arabinoxylan oligosaccharides, arabinotriose, arabinotetrose, human milk oligosaccharides, 2'-fucosyllactose, lacto-N-neotetraose, glucan (i.e., glucose-containing) oligosaccharides, cellooligosaccharides (or cellodextrins), resistant dextrins (e.g., soluble corn fiber, soluble wheat fiber, soluble cassava fiber, soluble pea fiber), aspergillus niger oligosaccharides, aspergillus niger triose, aspergillus niger tetrose, koji triose, koji tetrose, dextran, β-glucan, lichenan, isolichenan, and combinations thereof. In some embodiments, additional soluble dietary fiber may include cassava fiber and / or pea fiber.

[0297] Preferably, the at least one soluble dietary fiber is inulin, galactooligosaccharides, polydextrose, and / or fructooligosaccharides.

[0298] At least one soluble dietary fiber may be present in an amount of at least 5% by weight, or at least 6% by weight, 7% by weight, 8% by weight, 9% by weight, 10% by weight, 11% by weight, 12% by weight, 13% by weight, 14% by weight, 15% by weight, 16% by weight, 17% by weight, 18% by weight, 19% by weight, or at least 20% by weight, based on the weight of the preservation solution. In some embodiments, at least one soluble dietary fiber may be present in an amount of no more than 40% by weight, or no more than 39% by weight, 38% by weight, 37% by weight, 36% by weight, 35% by weight, 34% by weight, 33% by weight, 32% by weight, 31% by weight, 30% by weight, 29% by weight, 28% by weight, 27% by weight, 26% by weight, 25% by weight, 24% by weight, 23% by weight, 22% by weight, 21% by weight, or no more than 20% by weight, based on the weight of the preservation solution.

[0299] In some embodiments, at least one soluble dietary fiber may be present in an amount of 5% to 40% by weight, or 6% to 35% by weight, 7% to 35% by weight, 8% to 35% by weight, 9% to 35% by weight, 10% to 35% by weight, 11% to 35% by weight, 12% to 35% by weight, 13% to 35% by weight, 14% to 35% by weight, 15% to 35% by weight, 16% to 35% by weight, 17% to 35% by weight, 18% to 35% by weight, 19% to 35% by weight, or 20% to 30% by weight, based on the weight of the preservation solution.

[0300] The preservation solution may contain one, two, three, four, five, six, seven, eight, nine, or ten soluble dietary fibers.

[0301] In some embodiments, the preservation solution may contain a plurality of soluble dietary fibers.

[0302] At least one soluble dietary fiber may be a short-chain fiber and / or a medium-chain fiber.

[0303] The short-chain fiber may have a degree of polymerization of no more than 10, 9, 8, 7, 6, 5, 4, 3, or no more than 2.

[0304] In some embodiments, the short-chain fiber may have a degree of polymerization of 2 to 10, 2 to 9, or 2 to 8.

[0305] The medium-chain fiber may have a degree of polymerization of no more than 60, 50, 40, 30, 20, or no more than 15.

[0306] In some embodiments, the medium-chain fibers may have a degree of polymerization of 8 to 60, 8 to 50, 8 to 40, 8 to 30, 8 to 20, 10 to 60, 15 to 60, 20 to 60, 20 to 50, or 20 to 40.

[0307] Preferably, at least one soluble fiber is short-chain and / or medium-chain inulin.

[0308] The short-chain inulin may have a degree of polymerization of no more than 10, 9, 8, 7, 6, 5, 4, 3, or no more than 2.

[0309] In some embodiments, the short-chain inulin may have a degree of polymerization of 2 to 10, 2 to 9, or 2 to 8.

[0310] The medium-chain inulin may have a degree of polymerization of no more than 60, 50, 40, 30, 20, or no more than 15.

[0311] In some embodiments, the medium-chain inulin may have a degree of polymerization of 8 to 60, 8 to 50, 8 to 40, 8 to 30, 8 to 20, 10 to 60, 15 to 60, 20 to 60, 20 to 50, or 20 to 40.

[0312] The preservation solution may contain coffee.

[0313] The coffee may be caffeinated and / or decaffeinated.

[0314] The coffee may be liquid coffee, instant coffee, spray-dried coffee, freeze-dried coffee, a blend of freeze-dried soluble coffee, roasted and ground coffee, and / or micro-ground roasted and ground coffee.

[0315] Preferably, the coffee is liquid coffee.

[0316] The liquid coffee may be a liquid coffee concentrate.

[0317] The liquid coffee may be derived from roasted and ground coffee.

[0318] In some embodiments, the roasted and ground coffee may be derived from pure Arabica whole coffee beans.

[0319] In some embodiments, the roasted and ground coffee may be derived from pure Robusta whole coffee beans.

[0320] In other embodiments, the roasted and ground coffee may be derived from a mixture of Arabica whole coffee beans and Robusta whole coffee beans.

[0321] Coffee may be present in an amount of at least 1 wt% or at least 2 wt%, 3 wt%, 4 wt%, 5 wt%, 6 wt% or at least 7 wt% based on the weight of the preservation solution. In some embodiments, coffee may be present in an amount of not more than 20 wt% based on the weight of the preservation solution, or less than 19 wt%, 18 wt%, 17 wt%, 16 wt%, 15 wt%, 14 wt%, 13 wt%, 12 wt%, 11 wt%, 10 wt%, 9 wt% or not more than 8 wt% based on the weight of the preservation solution.

[0322] The preservation solution may have a total amount of dissolved coffee solids of at least 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, 2%, 2.1%, 2.2%, 2.3%, 2.4%, 2.5%, 2.6%, 2.7%, 2.8%, 2.9%, 3%, 3.1%, 3.2%, 3.3%, 3.4%, 3.5%, 3.6%, 3.7%, 3.8%, 3.9%, 4%, 4.1%, 4.2%, 4.3%, 4.4%, 4.5%, 4.6%, 4.7%, 4.8%, 4.9%, 5%.

[0323] The preservation solution may have a total amount of dissolved coffee solids of not more than 6%, 5.9%, 5.8%, 5.7%, 5.6%, 5.5%, 5.4%, 5.3%, 5.2%, 5.1%, 5.0%, 4.9%, 4.8%, 4.7%, 4.6%, 4.5%, 4.4%, 4.3%, 4.2%, 4.1%, 4.0%, 3.9%, 3.8%, 3.7%, 3.6%, 3.5%, 3.4%, 3.3%, 3.2%, 3.1% or not more than 3.0%.

[0324] Preferably, the preservation solution may have a total amount of dissolved coffee solids of 1.0% to 7.0%, 1% to 7.0%, 1.5% to 7.0%, 1.5% to 6.0%, 1.5% to 5.5%, 1.5% to 5.0%, 1.5% to 5.0%, 1.5% to 4.5%, 1.5% to 4.0%, 1.5% to 3.5% or 1.5% to 3.0%, 1.5% to 2.5%.

[0325] The total amount of caffeine in the preservation solution may be at least 0.01 wt%, 0.02 wt%, 0.03 wt%, 0.04 wt%, 0.05 wt% based on the weight of the preservation solution. The total amount of caffeine in the preservation solution may be not more than 0.15 wt%, 0.14 wt%, 0.13 wt%, 0.12 wt%, 0.11 wt%, 0.10 wt%, 0.09 wt%, 0.08 wt% based on the weight of the preservation solution.

[0326] The total amount of caffeine in the preservation solution may be 0.01% to 0.15% by weight, 0.02% to 0.14% by weight, 0.03% to 0.13% by weight, 0.04% to 0.12% by weight, 0.04% to 0.11% by weight, 0.04% to 0.10% by weight, 0.04% to 0.09% by weight, 0.05% to 0.09% by weight, or 0.06% to 0.08% by weight based on the weight of the preservation solution.

[0327] In some embodiments, coffee may be present in an amount of 1% to 20% by weight based on the weight of the preservation solution, or 1% to 19% by weight, 1% to 18% by weight, 1% to 17% by weight, 1% to 16% by weight, 1% to 15% by weight, 2% to 15% by weight, 3% to 15% by weight, 4% to 15% by weight, 4% to 14% by weight, 4% to 13% by weight, 4% to 12% by weight, 5% to 11% by weight, 5% to 10% by weight, 6% to 9% by weight, or 6% to 8% by weight based on the weight of the preservation solution.

[0328] The preservation solution may contain less than 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight, 0.9% by weight, 0.8% by weight, 0.7% by weight, 0.6% by weight, 0.5% by weight, 0.4% by weight, 0.3% by weight, 0.2% by weight, or less than 0.1% by weight of sugar.

[0329] In some embodiments, the preservation solution may be substantially sugar-free or sugar-free.

[0330] In some embodiments, the preservation solution may contain less than 10% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight, or 0.5% by weight of sucrose and may be substantially free of or free of sucrose.

[0331] In some embodiments, the preservation solution may contain less than 10% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight, or 0.5% by weight of glucose and may be substantially free of or free of glucose.

[0332] Preferably, the preservation solution does not contain hydrocolloids.

[0333] In some embodiments, the preservation solution does not contain polysaccharides selected from the group consisting of alginate, low-methoxyl pectin, guar gum, and combinations thereof. Preferably, the preservation solution does not contain alginate.

[0334] More preferably, the preservation solution does not contain sodium alginate.

[0335] The preservation solution may contain non-dairy creamer.

[0336] In such embodiments, the preservation solution may contain fat in an amount of at least 6 wt%, 7 wt%, 8 wt%, 9 wt%, 10 wt%, 11 wt%, 12 wt%, 13 wt%, 14 wt%, 15 wt%, 16 wt%, 17 wt%, 18 wt%, 19 wt% or at least 20 wt% based on the weight of the preservation solution. In some embodiments, the fat may be present in an amount not exceeding 40 wt% based on the weight of the preservation solution, or not exceeding 39 wt%, 38 wt%, 37 wt%, 36 wt%, 35 wt%, 34 wt%, 33 wt%, 32 wt%, 31 wt%, 30 wt%, 29 wt%, 28 wt%, 27 wt%, 26 wt%, 25 wt%, 24 wt%, 23 wt%, 22 wt%, 21 wt% or not exceeding 20 wt% based on the weight of the preservation solution.

[0337] In some embodiments, the fat may be present in an amount of 5 wt% to 40 wt% based on the weight of the preservation solution, or 6 wt% to 35 wt%, 7 wt% to 35 wt%, 8 wt% to 35 wt%, 9 wt% to 35 wt%, 10 wt% to 35 wt%, 11 wt% to 35 wt%, 12 wt% to 35 wt%, 13 wt% to 35 wt%, 14 wt% to 35 wt%, 15 wt% to 35 wt%, 16 wt% to 35 wt%, 17 wt% to 35 wt%, 18 wt% to 35 wt%, 19 wt% to 35 wt% or 20 wt% to 30 wt% based on the weight of the preservation solution.

[0338] The non-dairy creamer may contain fat in an amount of about 0.1 wt% to 95 wt%, 10 wt% to 95 wt%, 15 wt% to 95 wt%, 20 wt% to 95 wt%, 25 wt% to 95 wt%, 30 wt% to 95 wt%, 35 wt% to 95 wt%, 40 wt% to 95 wt%, 45 wt% to 95 wt%, 50 wt% to 95 wt%, 55 wt% to 95 wt%, 60 wt% to 95 wt%, 65 wt% to 95 wt%, 70 wt% to 95 wt%, 75 wt% to 95 wt%, 80 wt% to 95 wt%, 85 wt% to 95 wt%, 80 wt% to 90 wt%, 85 wt% to 90 wt% based on the weight of the non-dairy creamer.

[0339] The fat may be vegetable fat.

[0340] Vegetable fats can be derived from coconuts, cocoa beans, palm fruits, sunflower seeds, soybean seeds, palm kernels, cotton seeds, canola seeds, olives, safflower seeds, or any combination thereof.

[0341] Preferably, the vegetable fat is derived from coconuts.

[0342] The vegetable fat can be vegetable oil and / or vegetable butter.

[0343] The vegetable oil can be partially or fully hydrogenated oil.

[0344] The vegetable oil can be refined oil.

[0345] The vegetable oil and / or vegetable butter can include 50 wt% to 100 wt%, more preferably 70 wt% to 100 wt% and most preferably 90 wt% to 100 wt% of triglycerides.

[0346] The triglycerides of the vegetable oil and / or vegetable butter can have a lauric acid content of about 5 wt% to 60 wt%, 25 wt% to 60 wt%, 40 wt% to 60 wt% or 40 wt% to 50 wt% based on the weight of the total fatty acid content.

[0347] The triglycerides of the vegetable oil and / or vegetable butter can have a palmitic acid content of about 1 wt% to 45 wt%, 1 wt% to 40 wt%, 1 wt% to 30 wt%, 1 wt% to 20 wt%, 1 wt% to 15 wt% or 1 wt% to 10 wt% based on the weight of the total fatty acid content.

[0348] The triglycerides of the vegetable oil and / or vegetable butter can have a myristic acid content of about 2 wt% to 30 wt%, 5 wt% to 30 wt%, 5 wt% to 25 wt%, 5 wt% to 20 wt% or 10 wt% to 20 wt% based on the weight of the total fatty acid content.

[0349] The triglycerides of the vegetable oil and / or vegetable butter can have a stearic acid content of about 0.1 wt% to 40 wt%, 0.1 wt% to 35 wt% or 1 wt% to 3 wt% based on the weight of the total fatty acid content.

[0350] The triglycerides of the vegetable oil and / or vegetable butter can have a linoleic acid content of about 0.1 wt% to 10 wt%, 0.5 wt% to 5 wt% or 1 wt% to 3 wt% based on the weight of the total fatty acid content.

[0351] The triglycerides of vegetable oils and / or vegetable butters may have a caprylic acid content of from 1% to 30% by weight, from 1% to 25% by weight, from 1% to 20% by weight, from 1% to 15% by weight, from 1% to 10% by weight, from 2% to 10% by weight, from 3% to 10% by weight, from 4% to 10% by weight or from 5% to 10% by weight based on the total fatty acid content.

[0352] The triglycerides of vegetable oils and / or vegetable butters may have a capric acid content of from 1% to 30% by weight, from 1% to 25% by weight, from 1% to 20% by weight, from 1% to 15% by weight, from 1% to 10% by weight, from 2% to 10% by weight, from 3% to 10% by weight, from 4% to 10% by weight or from 5% to 10% by weight based on the total fatty acid content.

[0353] The triglycerides of vegetable oils and / or vegetable butters may have an oleic acid content of from 1% to 40% by weight, from 1% to 25% by weight, from 1% to 20% by weight, from 1% to 15% by weight, from 1% to 10% by weight, from 1% to 8% by weight or from 2% to 8% by weight based on the total fatty acid content.

[0354] The triglycerides of vegetable oils and / or vegetable butters may have a lauric acid content of from about 5% to 60% by weight based on the total fatty acid content; a palmitic acid content of from about 1% to 45% by weight based on the total fatty acid content; and a myristic acid content of from about 2% to 30% by weight based on the total fatty acid content.

[0355] The triglycerides of vegetable oils and / or vegetable butters may have a lauric acid content of from 40% to 50% by weight based on the total fatty acid content; a palmitic acid content of from 1% to 10% by weight based on the total fatty acid content; and a myristic acid content of from 10% to 20% by weight based on the total fatty acid content.

[0356] The triglycerides of vegetable oils and / or vegetable butters may have a stearic acid content of from about 0.1% to 40% by weight based on the total fatty acid content; a palmitic acid content of from about 1% to 45% by weight based on the total fatty acid content; and an oleic acid content of from about 2% to 40% by weight based on the total fatty acid content.

[0357] The triglycerides of vegetable oils and / or vegetable butters may have a stearic acid content of from about 30% to 40% by weight based on the total fatty acid content; a palmitic acid content of from about 20% to 30% by weight based on the total fatty acid content; and an oleic acid content of from about 30% to 40% by weight based on the total fatty acid content.

[0358] In some embodiments, the triglycerides of vegetable oil and / or vegetable butter may have a lauric acid content of about 5 wt% to 60 wt% based on the weight of the total fatty acid content; a palmitic acid content of about 1 wt% to 45 wt% based on the weight of the total fatty acid content; a myristic acid content of about 2 wt% to 30 wt% based on the weight of the total fatty acid content; a stearic acid content of about 0.1 wt% to 5 wt% based on the weight of the total fatty acid content; a linoleic acid content of about 0.1 wt% to 10 wt% based on the weight of the total fatty acid content; a caprylic acid content of 1 wt% to 30 wt% based on the weight of the total fatty acid content; a capric acid content of 1 wt% to 30 wt% based on the weight of the total fatty acid content; and an oleic acid content of 1 wt% to 30 wt% based on the weight of the total fatty acid content.

[0359] Preferably, the triglycerides of vegetable oil and / or vegetable butter have a lauric acid content of 40 wt% to 50 wt% based on the weight of the total fatty acid content; a palmitic acid content of 1 wt% to 10 wt% based on the weight of the total fatty acid content; a myristic acid content of 10 wt% to 20 wt% based on the weight of the total fatty acid content; a stearic acid content of 1 wt% to 3 wt% based on the weight of the total fatty acid content; a linoleic acid content of 1 wt% to 3 wt% based on the weight of the total fatty acid content; a caprylic acid content of 5 wt% to 10 wt% based on the weight of the total fatty acid content; a capric acid content of 5 wt% to 10 wt% based on the weight of the total fatty acid content; and an oleic acid content of 2 wt% to 8 wt% based on the weight of the total fatty acid content.

[0360] The vegetable butter may be soybean butter, coconut butter, palm butter, rapeseed butter, sunflower butter, and other butters, or combinations thereof.

[0361] The vegetable oil may be soybean oil, coconut oil, palm oil, palm kernel oil, cottonseed oil, rapeseed oil, olive oil, sunflower oil, safflower oil, and other oils, or combinations thereof.

[0362] Preferably, the vegetable oil is coconut oil. More preferably, the vegetable oil is refined coconut oil.

[0363] The non-dairy creamer may further include an emulsifier.

[0364] In such embodiments, the emulsifier may be present in an amount not exceeding 10 wt% based on the weight of the preservation solution, or not exceeding 9 wt%, 8 wt%, 7 wt%, 6 wt%, 5 wt%, 4 wt%, 3 wt%, 2 wt%, 1 wt%, 0.9 wt%, 0.8 wt%, 0.7 wt%, 0.6 wt%, 0.5 wt%, 0.4 wt%, 0.3 wt%, 0.2 wt% or not exceeding 0.1 wt% based on the weight of the preservation solution.

[0365] In some embodiments, the emulsifier may be present in an amount of 0.1 wt% to 10 wt%, or 0.2 wt% to 10 wt%, 0.3 wt% to 10 wt%, 0.4 wt% to 9 wt%, 0.5 wt% to 8 wt%, 0.6 wt% to 7 wt%, 0.7 wt% to 6 wt%, 0.8 wt% to 5 wt%, 0.9 wt% to 4 wt%, 1 wt% to 3 wt%, or 1 wt% to 2 wt% based on the weight of the preservation solution.

[0366] The emulsifier may be monoglyceride, diglyceride, lecithin, diacetyl tartaric acid esters of mono- and diglycerides (DATEM), stearoyl lactylate, modified food starch, polysorbate, polysorbate 20, polysorbate 60, polysorbate 80, PGA, and mixtures thereof.

[0367] The non-dairy creamer may contain about 0.1 wt% to 10 wt%, 0.2 wt% to 10 wt%, 0.3 wt% to 10 wt%, 0.4 wt% to 10 wt%, 0.5 wt% to 10 wt%, 0.5 wt% to 8 wt%, 0.5 wt% to 5 wt%, 0.6 wt% to 5 wt%, 0.7 wt% to 5 wt%, 0.8 wt% to 5 wt%, 0.9 wt% to 5 wt%, 1 wt% to 5 wt%, 1.5 wt% to 4 wt%, 1.5 wt% to 3.5 wt%, 2 wt% to 3.5 wt%, 2 wt% to 3 wt% of the emulsifier based on the weight of the non-dairy creamer.

[0368] The non-dairy creamer may be liquid, powder, gel, and / or emulsion

[0369] Preferably, the non-dairy creamer is an emulsion.

[0370] The non-dairy creamer may be present in an amount of at least 1 wt%, or at least 2 wt%, 3 wt%, 4 wt%, 5 wt%, 6 wt%, 7 wt%, 8 wt%, 9 wt%, 10 wt%, 11 wt%, 12 wt%, 13 wt%, 14 wt%, or at least 15 wt% based on the weight of the preservation solution. In some embodiments, the non-dairy creamer may be present in an amount less than 30 wt%, or less than 29 wt%, 28 wt%, 27 wt%, 26 wt%, 25 wt%, 24 wt%, 23 wt%, 22 wt%, 21 wt%, 20 wt%, 19 wt%, 18 wt%, 17 wt%, 16 wt%, 15 wt%, 14 wt%, 13 wt%, 12 wt%, 11 wt%, 10 wt%, 9 wt%, or not more than 8 wt% based on the weight of the preservation solution.

[0371] In some embodiments, the non-dairy creamer may be present in an amount of 1 wt% to 30 wt%, or 5 wt% to 30 wt%, 10 wt% to 30 wt%, 11 wt% to 30 wt%, 12 wt% to 30 wt%, 13 wt% to 30 wt%, 14 wt% to 30 wt%, 15 wt% to 30 wt%, 15 wt% to 29 wt%, 15 wt% to 28 wt%, 15 wt% to 27 wt%, 15 wt% to 26 wt%, 15 wt% to 25 wt%, 16 wt% to 25 wt%, 17 wt% to 25 wt%, 18 wt% to 25 wt%, 19 wt% to 25 wt%, 15 wt% to 24 wt%, 15 wt% to 23 wt%, 15 wt% to 22 wt%, 16 wt% to 24 wt%, 17 wt% to 23 wt%, or 18 wt% to 22 wt% based on the weight of the preservation solution.

[0372] The preservation solution may contain a tea extract.

[0373] The tea extract may be caffeinated and / or decaffeinated.

[0374] The tea extract may be an extract produced from the leaves of any part of a plant.

[0375] The plant may be selected from the group consisting of fruits, herbs, medicinal plants, tea, vegetables, and spices, including mixtures thereof, such as, for example, mixtures of herbs, vegetables, and / or spices.

[0376] The fruits, herbs, medicinal plants, tea, vegetables, and spices may be selected from the following examples: Artemisia annua, balsam herb, basil, Indian sassafras, chamomile, chives, cloves, coffee, coriander, dill, garlic, ginger, ginseng, ginkgo, jasmine, lavender, matcha, mint, neroli, oregano, perilla, rooibos, centifolia rose, rosemary, thyme, turmeric, sage, pepper, chili pepper, rose, stevia, tarragon, white tea, yellow tea, green tea, oolong tea, black tea, pu-erh tea, vanilla, red vine or green vine, violet, and / or willow.

[0377] The tea extract may further include added flavors, fruit parts, and spices.

[0378] The tea extract may be black tea, white tea, fruit tea, green tea, rooibos tea, oolong tea, chamomile tea, peppermint tea, ginger tea, cinnamon tea, lemongrass tea, rosemary tea, pu-erh tea, olive leaf tea, barley tea, licorice tea, eucalyptus tea, ginkgo tea, sage tea, raspberry tea, valerian root tea, elderflower tea, lavender tea, turmeric tea, purple tea, pine needle tea, echinacea tea, honeybush tea, rose tea, jasmine tea, bilberry tea, dandelion tea, guava tea, thyme tea, matcha, Indian sassafras, lemon balm tea, and any mixtures thereof.

[0379] The tea extract may be in the form of a liquid tea extract, an infusion, an instant tea extract, a spray-dried tea extract, a freeze-dried tea extract, and / or a blend of freeze-dried soluble tea extracts.

[0380] Preferably, the tea extract is in the form of a liquid tea extract.

[0381] The liquid tea extract may be a liquid tea extract concentrate.

[0382] The tea extract may be present in an amount of at least 1 wt%, or at least 2 wt%, 3 wt%, 4 wt%, 5 wt%, 6 wt%, or at least 7 wt% based on the weight of the preservation solution. In some embodiments, the tea extract may be present in an amount of not more than 20 wt%, or less than 19 wt%, 18 wt%, 17 wt%, 16 wt%, 15 wt%, 14 wt%, 13 wt%, 12 wt%, 11 wt%, or not more than 10 wt% based on the weight of the preservation solution.

[0383] In some embodiments, the tea extract may be present in an amount of 1 wt% to 20 wt%, or 1 wt% to 19 wt%, 1 wt% to 18 wt%, 1 wt% to 17 wt%, 1 wt% to 16 wt%, 1 wt% to 15 wt%, 2 wt% to 15 wt%, 3 wt% to 15 wt%, 4 wt% to 15 wt%, 4 wt% to 14 wt%, 4 wt% to 13 wt%, 4 wt% to 12 wt%, 5 wt% to 12 wt%, 6 wt% to 12 wt%, 7 wt% to 12 wt%, or 9 wt% to 11 wt% based on the weight of the preservation solution.

[0384] The preservation solution may have a total amount of dissolved tea solids of at least 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, 2%, 2.1%, 2.2%, 2.3%, 2.4%, 2.5%, 2.6%, 2.7%, 2.8%, 2.9%, 3%, 3.1%, 3.2%, 3.3%, 3.4%, 3.5%, 3.6%, 3.7%, 3.8%, 3.9%, 4%, 4.1%, 4.2%, 4.3%, 4.4%, 4.5%, 4.6%, 4.7%, 4.8%, 4.9%, 5%, 6%, 7%, 8%, 9%, or at least 10%.

[0385] The preservation solution may have a total amount of dissolved tea solids of not more than 20%, 19%, 18%, 17%, 16%, 15%, 14%, 13%, 12%, 11%, or not more than 10%.

[0386] Preferably, the preservation solution may have a total dissolved tea solids content of 1.0% to 20%, 1% to 15%, 5% to 15%, 6% to 15%, 7% to 15%, 8% to 15%, 6% to 14%, 7% to 13%, 8% to 12%, 9% to 12% or 10% to 12%, 10.5% to 11.6%.

[0387] The preservation solution may contain one or more additional ingredients. The additional ingredients may be flavoring agents, sweetening agents, organic acids, nutritional supplements, coloring agents, and / or thickening agents.

[0388] The thickening agents may include starch, modified starch, xanthan gum, galactomannans (such as guar gum and locust bean gum (LBG)), gum arabic, karaya gum, tragacanth gum, and carboxymethyl cellulose (CMC).

[0389] The thickening agent may be present in an amount not exceeding 10% by weight, or not exceeding 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight, 0.9% by weight, 0.8% by weight, 0.7% by weight, 0.6% by weight, 0.5% by weight, 0.4% by weight, 0.3% by weight, 0.2% by weight, or not exceeding 0.1% by weight, based on the weight of the preservation solution.

[0390] In some embodiments, the thickening agent may be present in an amount of 0.01% by weight to 5% by weight, or 0.01% by weight to 4% by weight, 0.02% by weight to 3% by weight, 0.03% by weight to 2% by weight, 0.04% by weight to 2% by weight, 0.05% by weight to 2% by weight, 0.05% by weight to 1% by weight, 0.05% by weight to 0.5% by weight, 0.05% by weight to 0.4% by weight, 0.05% by weight to 0.3% by weight, 0.05% by weight to 0.3% by weight, 0.06% by weight to 1.4% by weight, 0.07% by weight to 0.3% by weight, 0.08% by weight to 0.2% by weight, or 0.09% by weight to 0.1% by weight, based on the weight of the preservation solution.

[0391] The flavoring agent may include chocolate powder (or cocoa) or a flavoring agent selected from the following: chocolate (or cocoa), vanilla, strawberry, cinnamon, mint, hazelnut, caramel, cookie, gingerbread, fruit flavoring, vegetable flavoring, spice, pumpkin spice, pistachio, eggnog, Irish cream, alcoholic beverage flavoring, liqueur, beer, rum, wine, gin brandy, plant and herb flavoring, agrimony, alfalfa, aloe vera, amaranth, angelica, anise, barberry, basil, bayberry, bee pollen, birch, bistort, blackberry, black cohosh, black walnut, blessed thistle, blue cohosh, blue vervain, boneset, borage,buchu, seabuckthorn, lycopus, burdock, chili pepper, cayenne pepper, mugwort, catnip, celery, cornflower, chamomile, chaparral, chickweed, cinchona, clove, coltsfoot, comfrey, corn silk, couch grass, cramp bark, black cohosh (Actaea racemosa), bluebell, cornflower, damiana, dandelion, devil's claw, tongkat ali, echinacea, elecampane, ephedra, eucalyptus, evening primrose, eyebright, fritillaria, fennel, fenugreek, figwort, flaxseed, guarana, garlic, gentian, ginger, ginkgo, ginseng, goldenseal, gotu kola, gumweed, hawthorn, hops, henbit, horseradish, horsetail, knotweed, hydrangea, hyssop, Iceland moss, Irish moss, jojoba oil, juniper, kelp, orchid, lemongrass, licorice, lobelia, mandrake, marigold, marjoram, marshmallow, mistletoe, mullein, mustard, myrrh, nettle, oat straw, Oregon grape, papaya, parsley, passionflower, peach, peppermint oil, peppermint, periwinkle, plantain, pleurisy root, pokeweed, prickly ash, psyllium, quassia, spiraea, red clover, red raspberry, Redmond clay, rhubarb, rose hip, rosemary, rue, safflower, saffron, sage, St. John's wort, sarsaparilla root, sassafras, saw palmetto, skullcap, senega, senna, shepherd's purse, slippery elm, spearmint, spikenard, twinberry, queen of the meadow, strawberry, pau d'arco, uva ursi, valerian, violet, watercress, white oak bark, white pine, wild cherry, wild lettuce, wild yam, willow, wintergreen, witch hazel, pedicularis, wormwood, yarrow, dock, yerba mate, yucca, lavender, thyme, or a combination of two or more of them.

[0392] The flavoring agent may be present in an amount not exceeding 10% by weight, or not exceeding 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight, 0.9% by weight, 0.8% by weight, 0.7% by weight, 0.6% by weight, 0.5% by weight, 0.4% by weight, 0.3% by weight, 0.2% by weight, or not exceeding 0.1% by weight, based on the weight of the preservation solution.

[0393] In some embodiments, the flavoring agent may be present in an amount of 0.01 wt% to 5 wt%, or 0.01 wt% to 4 wt%, 0.02 wt% to 3 wt%, 0.03 wt% to 1 wt%, 0.04 wt% to 1 wt%, 0.05 wt% to 1 wt%, 0.05 wt% to 0.9 wt%, 0.05 wt% to 0.8 wt%, 0.05 wt% to 0.7 wt%, 0.05 wt% to 0.6 wt%, 0.05 wt% to 0.5 wt%, 0.06 wt% to 0.4 wt%, 0.07 wt% to 0.3 wt%, 0.08 wt% to 0.2 wt%, or 0.09 wt% to 0.2 wt% based on the weight of the preservation solution.

[0394] The sweetening agent may be selected from carbohydrate-based sweetening agents or non-carbohydrate-based sweetening agents. The carbohydrate-based sweetening agent may be a sugar substitute, such as polyols, such as sorbitol, mannitol, xylitol, or combinations thereof, maltodextrin, dried glucose syrup, malt extract, starch, trehalose, inulin (raftiline), oligofructose (raftilose), galactose, honey powder, and mixtures thereof. The non-carbohydrate-based sweetening agent may be an artificial sweetening agent, such as Acesulfame or aspartame, and mixtures thereof. The non-carbohydrate-based sweetening agent may be a natural sweetening agent, such as stevia.

[0395] The sweetening agent may be present in an amount not exceeding 10 wt%, or not exceeding 9 wt%, 8 wt%, 7 wt%, 6 wt%, 5 wt%, 4 wt%, 3 wt%, 2 wt%, 1 wt%, 0.9 wt%, 0.8 wt%, 0.7 wt%, 0.6 wt%, 0.5 wt%, 0.4 wt%, 0.3 wt%, 0.2 wt%, or not exceeding 0.1 wt% based on the weight of the preservation solution.

[0396] In some embodiments, the sweetening agent may be present in an amount of 0.1 wt% to 10 wt%, or 0.2 wt% to 10 wt%, 0.3 wt% to 10 wt%, 0.4 wt% to 9 wt%, 0.5 wt% to 8 wt%, 0.6 wt% to 7 wt%, 0.7 wt% to 6 wt%, 0.8 wt% to 5 wt%, 0.9 wt% to 4 wt%, 1 wt% to 3 wt%, or 1 wt% to 2 wt% based on the weight of the preservation solution.

[0397] The organic acid may be citric acid, lactic acid, acetic acid, tannic acid, malic acid, tartaric acid.

[0398] The organic acid may be present in an amount of not more than 10% by weight, or not more than 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight, 0.9% by weight, 0.8% by weight, 0.7% by weight, 0.6% by weight, 0.5% by weight, 0.4% by weight, 0.3% by weight, 0.2% by weight, or not more than 0.1% by weight, based on the weight of the preservation solution.

[0399] In some embodiments, the organic acid may be present in an amount of 0.01% by weight to 5% by weight, or 0.01% by weight to 4% by weight, 0.02% by weight to 3% by weight, 0.03% by weight to 2% by weight, 0.04% by weight to 2% by weight, 0.05% by weight to 2% by weight, 0.05% by weight to 1% by weight, 0.05% by weight to 0.5% by weight, 0.05% by weight to 0.4% by weight, 0.05% by weight to 0.3% by weight, 0.05% by weight to 0.3% by weight, 0.06% by weight to 1.4% by weight, 0.07% by weight to 0.3% by weight, 0.08% by weight to 0.2% by weight, or 0.1% by weight to 0.2% by weight, based on the weight of the preservation solution.

[0400] The nutritional supplement may be selected from the group consisting of: ascorbic acid (vitamin C), B vitamins, biotin, fat-soluble vitamins, folic acid, HCA (hydroxycitric acid), inositol, pyruvate, mineral ascorbate, mixed tocopherols, niacin (vitamin B3), orotic acid, PABA (p-aminobenzoic acid), pantothenates, pantothenic acid (vitamin B5), pyridoxine hydrochloride (vitamin B6), riboflavin (vitamin B2), synthetic vitamins, thiamine (vitamin B1), tocotrienols, vitamin A, vitamin D, vitamin E, vitamin F, vitamin K, vitamin oils, vitamin premixes, vitamin-mineral premixes, water-soluble vitamins, chromium, cobalt, copper, fluorine, iodine, magnesium, manganese, molybdenum, nickel, phosphorus, potassium, selenium, silicon, sodium, strontium, sulfur, vanadium, zinc, and combinations thereof.

[0401] The nutritional supplement may be present in an amount of not more than 10% by weight, or not more than 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight, 0.9% by weight, 0.8% by weight, 0.7% by weight, 0.6% by weight, 0.5% by weight, 0.4% by weight, 0.3% by weight, 0.2% by weight, or not more than 0.1% by weight, based on the weight of the preservation solution.

[0402] In some embodiments, the nutritional product may be present in an amount of 0.01 wt% to 5 wt%, or 0.01 wt% to 4 wt%, 0.02 wt% to 3 wt%, 0.03 wt% to 1 wt%, 0.04 wt% to 1 wt%, 0.05 wt% to 1 wt%, 0.05 wt% to 0.9 wt%, 0.05 wt% to 0.8 wt%, 0.05 wt% to 0.7 wt%, 0.05 wt% to 0.6 wt%, 0.05 wt% to 0.5 wt%, 0.06 wt% to 0.4 wt%, 0.07 wt% to 0.3 wt%, 0.08 wt% to 0.2 wt%, or 0.09 wt% to 0.2 wt% based on the weight of the preservation solution.

[0403] The colorant may be selected from the group consisting of edible glitter and / or any edible food colorant.

[0404] The colorant may be present in an amount of no more than 10 wt%, or no more than 9 wt%, 8 wt%, 7 wt%, 6 wt%, 5 wt%, 4 wt%, 3 wt%, 2 wt%, 1 wt%, 0.9 wt%, 0.8 wt%, 0.7 wt%, 0.6 wt%, 0.5 wt%, 0.4 wt%, 0.3 wt%, 0.2 wt%, or no more than 0.1 wt% based on the weight of the preservation solution.

[0405] In some embodiments, the colorant may be present in an amount of 0.01 wt% to 5 wt%, or 0.01 wt% to 4 wt%, 0.02 wt% to 3 wt%, 0.03 wt% to 1 wt%, 0.04 wt% to 1 wt%, 0.05 wt% to 1 wt%, 0.05 wt% to 0.9 wt%, 0.05 wt% to 0.8 wt%, 0.05 wt% to 0.7 wt%, 0.05 wt% to 0.6 wt%, 0.05 wt% to 0.5 wt%, 0.06 wt% to 0.4 wt%, 0.07 wt% to 0.3 wt%, 0.08 wt% to 0.2 wt%, or 0.09 wt% to 0.2 wt% based on the weight of the preservation solution.

[0406] The preservation solution may contain water in an amount of at least 5 wt%, or at least 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least 50 wt% based on the weight of the preservation solution. In some embodiments, the preservation solution may contain water in an amount of no more than 80 wt%, or no more than 75 wt%, 70 wt%, 65 wt%, 60 wt%, 55 wt%, or no more than 50 wt% based on the weight of the preservation solution.

[0407] In some embodiments, the preservation solution may contain water in an amount of 30% to 80% by weight of the preservation solution, or 35% to 75% by weight, 40% to 65% by weight, 45% to 65% by weight, or 45% to 60% by weight of the preservation solution.

[0408] Preferably, the preservation solution contains the same components as the first solution of the second aspect of the present invention. In such embodiments, the preservation solution does not contain metal salts.

[0409] In a fourth aspect of the present invention, there is provided a method for preparing a product according to the third aspect of the present invention, the method comprising the steps of:

[0410] a) providing an edible bead according to the first aspect of the present invention; and

[0411] b) adding the edible bead to an aqueous solution, a liquid product, and / or a food product.

[0412] The aqueous solution, the liquid product, and / or the food product may be the same aqueous solution, liquid product, and / or food product as those described in the third aspect of the present invention.

[0413] According to a fifth aspect of the present invention, there is provided a container comprising a product according to the third aspect of the present invention.

[0414] According to a sixth aspect of the present invention, there is provided a method for preparing a container according to the fifth aspect of the present invention, the method comprising the steps of:

[0415] a) providing a product according to the third aspect of the present invention; and

[0416] b) adding the product to a container according to the sixth aspect of the present invention.

[0417] Other aspects of the present invention may incorporate any features of other aspects of the present invention described herein as needed or as appropriate. Detailed Description

[0418] To more clearly understand the present invention, one or more embodiments of the present invention will now be described by way of example only with reference to the accompanying drawings, in which:

[0419] Figure 1 An image of an edible bead according to the present invention is shown.

[0420] Embodiment

[0421] The edible beads of Examples 1 to 12 were prepared according to the second aspect of the present invention as described below.

[0422] 1.65 ml of the first solution was added to the second solution to form edible beads. The compositions of the first solutions of Examples 1 to 12 are shown in Tables 1 to 2 below. The second solutions of Examples 1 to 12 contained 99.5 wt% deionized water and 0.5 wt% sodium alginate, by weight of the second solution. The resulting mixture was then gently stirred to completely immerse the edible beads in the mixture and left for 2 to 3 minutes.

[0423] The edible beads were then removed from the solution and rinsed with deionized water.

[0424] The resulting edible beads contained a liquid filling having the same composition and weight as the corresponding first solution detailed in Tables 1 to 2 below.

[0425] The process was repeated to form multiple edible beads.

[0426] The edible beads had an average weight of 0.7 g and a diameter of 8 mm to 10 mm.

[0427] Surprisingly, the inventors of the present case found that the taste of the edible beads was similar to that of the corresponding "full sugar" edible beads, while having a reduced amount of sugar and calories. In addition, the inventors surprisingly observed that the filling of the beads did not solidify during storage.

[0428] Table 1

[0429]

[0430]

[0431] Table 2

[0432]

[0433] The one or more embodiments have been described above by way of example only. Many variations are possible.

Claims

1. An edible bead, the edible bead comprising an outer polysaccharide gel film and a filling, wherein the filling comprises coffee and at least one soluble dietary fiber, and wherein the filling comprises less than 15% by weight of sugar based on the weight of the filling.

2. The edible bead according to claim 1, wherein the coffee is liquid coffee, instant coffee, spray-dried coffee, freeze-dried coffee, a blend of freeze-dried soluble coffee, roasted and ground coffee, and / or micro-ground roasted and ground coffee, preferably liquid coffee.

3. The edible bead according to any one of claims 1 or 2, wherein the at least one soluble fiber is selected from the group consisting of: inulin, fructooligosaccharide (FOS), fructan, polydextrose, 1-kestose, nystose, raffinose, galactooligosaccharide, galactotriose, mannan oligosaccharide, mannotriose, mannotetrose, soy oligosaccharide, arabinogalactan, xylooligosaccharide, xylotriose, xylotetrose, arabinoxylan oligosaccharide, arabinotriose, arabinotetrose, human milk oligosaccharide, 2'-fucosyllactose, lacto-N-neotetraose, glucan (i.e., glucose-containing) oligosaccharide, cellooligosaccharide (or cellodextrin), resistant dextrin (e.g., soluble corn fiber, soluble wheat fiber, soluble cassava fiber, soluble pea fiber), aspergillus niger oligosaccharide, aspergillus niger triose, aspergillus niger tetrose, koji triose, koji tetrose, dextran, β-glucan, lichenan, isolichenan, and combinations thereof.

4. The edible bead according to claim 3, wherein the at least one soluble dietary fiber is selected from the group consisting of: inulin, galactooligosaccharide, polydextrose, fructooligosaccharide (FOS), and combinations thereof.

5. The edible bead according to any one of the preceding claims, wherein the at least one soluble dietary fiber is present in an amount of at least 5% by weight, preferably in an amount of 5% to 40% by weight based on the weight of the filling.

6. The edible bead according to any one of the preceding claims, wherein the sugar is selected from the group consisting of: glucose, sucrose, fructose, galactose, lactose, maltose, isomaltose, sugar hydrates (such as, for example, monohydrate dextrose), and combinations thereof.

7. The edible bead according to any one of the preceding claims, wherein the filling comprises at least 1% by weight, preferably in an amount of 5% to 20% by weight based on the weight of the filling of coffee.

8. The edible bead according to any one of the preceding claims, wherein the filling is liquid.

9. The edible bead according to any one of the preceding claims, wherein the polysaccharide is a hydrocolloid.

10. The edible bead according to any one of the preceding claims, wherein the polysaccharide is selected from the group consisting of: alginate, low-methoxyl pectin, guar gum, and combinations thereof, preferably, wherein the polysaccharide is an alkaline earth metal alginate, preferably calcium alginate.

11. The edible bead according to any one of the preceding claims, wherein the filling does not contain a hydrocolloid.

12. The edible beads according to any one of the preceding claims, wherein the filling further comprises a flavoring agent, a sweetening agent, an organic acid, a nutritional product, a coloring agent, and / or a thickening agent.

13. A method for preparing edible beads, the method comprising the steps of: a) preparing a first solution comprising a metal salt and at least one soluble dietary fiber; b) preparing a second solution comprising at least one polysaccharide; and c) contacting the first solution with the second solution to form a polysaccharide gel film and encapsulating the first solution in the polysaccharide gel film.

14. The method according to claim 13, wherein the at least one soluble dietary fiber is selected from the group consisting of inulin, fructooligosaccharide (FOS), galactooligosaccharide, polydextrose, and combinations thereof.

15. The method according to any one of claims 13 to 14, wherein the metal salt is a calcium metal salt, preferably selected from the group consisting of calcium lactate, calcium chloride, calcium gluconolactate, and combinations thereof.

16. The method according to any one of claims 13 to 15, wherein the polysaccharide is a hydrocolloid, preferably low-methoxyl pectin, guar gum, and combinations thereof, more preferably sodium alginate.

17. The method according to any one of claims 13 to 16, wherein the first solution does not comprise a hydrocolloid.

18. The method according to any one of claims 13 to 17, wherein the first solution comprises liquid coffee, instant coffee, spray-dried coffee, freeze-dried coffee, a blend of freeze-dried soluble coffee, roasted and ground coffee, and / or micro-ground roasted and ground coffee, preferably liquid coffee.

19. The method according to any one of claims 13 to 18, wherein the first solution comprises less than 15% by weight of sugar based on the weight of the first solution.

20. A product comprising one or more edible beads according to any one of claims 1 to 12.

21. The product according to claim 20, wherein the product comprises a beverage liquid, preferably, wherein the edible beads are dispersed in the beverage liquid, preferably, wherein the beverage liquid is an infusion of one or more plants, herbs, fruits, or spices, coffee, tea, chocolate, carbonated liquid, flavored water, alcoholic liquid, and / or fruit juice.

22. The product according to claim 20, wherein the product comprises one or more edible beads dispersed in an aqueous solution, preferably, wherein the aqueous solution is a preservation solution comprising at least one soluble dietary fiber, liquid coffee, a sweetening agent, an organic acid, a thickening agent, a nutritional product, a coloring agent, and / or sugar.

23. The product according to claim 22, wherein the preservation solution does not comprise a metal salt.

24. The product according to claim 20, wherein the product comprises a food product, preferably, wherein the edible beads are provided on the food product, preferably, wherein the food product is a dairy product, a confectionery product, a whole grain product, a frozen product, a savory product, and / or a baked product.

25. A method for preparing a product according to any one of claims 20 to 24, the method comprising the following steps: a) providing an edible bead according to any one of claims 1 to 12; and b) adding the edible bead to an aqueous solution, a liquid product, and / or a food product.

26. A container comprising a product according to any one of claims 20 to 24.

27. A method for preparing a container according to claim 25, the method comprising the following steps: a) providing a product according to any one of claims 20 to 24; and b) adding the product to a container according to claim 25.

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