Dairy product replacement beverage with improved taste

Abstract

The invention provides a dairy product substitute beverage. The invention relates to a dairy product composition comprising a dairy product replacement component, one or more high-potency sweeteners, and one or more organic acid salts selected from the group consisting of sodium gluconate, sodium citrate, sodium lactate, potassium gluconate, potassium citrate, potassium lactate, calcium gluconate, calcium citrate, calcium lactate, calcium lactate gluconate, magnesium gluconate, magnesium citrate, magnesium lactate, magnesium lactate gluconate and anhydrous and hydrate forms thereof.

Description

Cross-references to related applications

[0001] This application claims priority to U.S. Provisional Patent Application No. 63 / 497,867, filed April 24, 2023, the entire contents of which are incorporated herein by reference. Invention Field

[0002] This invention generally relates to sweetening with certain high-efficiency sweeteners and to dairy substitutes for beverages modified with certain organic acid salts. Background of the Invention

[0003] Consumers are looking for low-calorie or low-sugar beverages (including dairy alternatives) that taste close to or similar to full-sugar drinks, which presents a challenge for product formulators. Existing tools include the use of natural or artificial high-intensity sweeteners and flavor modifiers, which can introduce undesirable taste properties such as lingering sweetness, bitterness, licorice aftertaste, and flavor alterations.

[0004] Stevia-based and monk fruit (Luo Han Guo)-based natural high-efficiency sweeteners are often popular choices for beverage formulations. However, these sweeteners are known to cause off-flavors and tastes different from sucrose that are unpleasant to consumers, such as delayed sweetness onset, lingering sweet aftertaste, bitterness, metallic taste, astringency, coolness, licorice-like taste, watery taste, and unpleasant mouthfeel. Bitterness, lingering sweetness, licorice aftertaste, lack of creaminess, and beany and / or grassy tastes are particularly problematic in dairy alternative beverages that specifically contain stevia-based and / or monk fruit-based sweeteners.

[0005] There is still a need for dairy alternatives with improved taste and flavor characteristics. Invention Overview

[0006] On one hand, a dairy alternative beverage was disclosed, which comprises:

[0007] (a) A dairy alternative component comprising: water and one or more edible non-dairy proteins and / or one or more beta-glucans; wherein the one or more edible non-dairy proteins are selected from the group consisting of: algae, legumes, broccoli, nuts, potatoes, oats, seeds, seitan, tempeh, tofu, fungal proteins, insects, and mixtures thereof;

[0008] (b) One or more potent sweeteners selected from the group consisting of: rebaudin A, rebaudin M, rebaudin AM, rebaudin E, rebaudin I, rebaudin N, rebaudin B, monk fruit juice or monk fruit juice concentrate, monk fruit extract, cimanin I, mogroside V, siratose, kiwifruit protein (and its variants), brassinolide (and its variants), indigofera protein (and its variants), sweet truffle protein (and its variants), sucralose, acesulfame potassium, aspartame, saccharin, cyclamate, and combinations thereof; and

[0009] (c) One or more organic acid salts selected from the following: sodium gluconate, sodium citrate, sodium lactate, potassium gluconate, potassium citrate, potassium lactate, calcium gluconate, calcium citrate, calcium lactate, calcium lactate, magnesium gluconate, magnesium citrate, magnesium lactate, magnesium lactate, and their anhydrous and hydrated forms.

[0010] In some embodiments, the dairy substitute beverage further comprises one or more rare sugars. In some embodiments, the dairy substitute beverage further comprises one or more flavoring ingredients. In some embodiments, the dairy substitute beverage further comprises one or more flavor-modifying ingredients. Detailed Implementation

[0011] definition

[0012] As used herein, “calorie-reduced” refers to a beverage containing a mixture of a sweetener (e.g., sucrose) and one or more non-sucrose sweeteners. Calorie-reduced beverages include medium-calorie and low-calorie beverages.

[0013] As used herein, “natural high-potency sweetener” or “NHPS” refers to any sweetener that is naturally occurring in nature and is characterized by having a sweetness potency greater than that of sucrose, fructose, or glucose while having a lower calorie content. Natural high-potency sweeteners may be provided as pure compounds or alternatively as part of an extract.

[0014] As used herein, “no saltiness” means that no saltiness can be detected in the beverage. Methods for determining whether a beverage tastes salty are known in the art, for example, J. Giguère et al., “Abstract 18991: Salt Taste Detection and Recognition Thresholds - Reliability of a Rapid Sensory Analysis Method”, Circulation, November 25, 2014, Vol. 130, Supplement 2. The temporal stability of a rapid sensory analysis based on the 3-Alternative Forced Selection (3-AFC) method (ASTM E679) was tested with 30 adult volunteers. The detection threshold (DT) and recognition threshold (RT) of salt were determined using a series of incremental concentrations.

[0015] As used herein, “synthetic high-efficiency sweetener” means any composition that is not naturally occurring in nature and is characterized by having a sweetness potency greater than that of sucrose, fructose or glucose, while having a lower calorie content.

[0016] As used herein, “dairy alternative” refers to a beverage that contains edible non-dairy proteins (such as plant-based proteins) and / or beta-glucan instead of dairy proteins derived from mammalian milk. Typically, edible non-dairy proteins and / or beta-glucan are combined with water and other optional ingredients in a beverage designed as an alternative to milk (e.g., cow's milk) or another dairy-based beverage. Generally, dairy alternative beverages are also non-dairy, i.e., they do not contain dairy products.

[0017] Dairy alternative beverages

[0018] This disclosure relates to dairy substitute beverages or beverages containing dairy substitutes. In some embodiments, dairy substitute beverages have a reduced calorie content or are low-calorie beverages. These dairy substitute beverages comprise a dairy substitute component, one or more high-efficiency sweeteners, and one or more organic acid salts selected from: sodium gluconate, sodium citrate, sodium lactate, potassium gluconate, potassium citrate, potassium lactate, calcium gluconate, calcium citrate, calcium lactate, calcium lactate, magnesium gluconate, magnesium citrate, magnesium lactate, magnesium lactate, and their anhydrous and hydrated forms.

[0019] It has been found that exemplary salts can be used to effectively improve the flavor properties of one or more high-efficiency sweeteners and provide dairy substitute beverages with improved sensory characteristics compared to corresponding dairy substitute beverages without exemplary salts. Exemplary flavor property modifications include reducing or eliminating bitterness, reducing or eliminating sweetness retention, reducing or eliminating licorice aftertaste, increasing creaminess, reducing or eliminating bitterness retention, reducing or eliminating sourness, reducing or eliminating astringency, reducing or eliminating saltiness, reducing or eliminating metallic notes, improving mouthfeel, reducing or eliminating sweetness retention, increasing sweetness onset and sweetness intensity, reducing or eliminating beany or grassy notes, and reducing or eliminating chalky notes. Multiple flavor properties can be modified simultaneously so that salted dairy substitute beverages generally have more sucrose sweetening properties compared to corresponding dairy substitute beverages without one or more salts. Methods for quantifying the improvement in sucrose sweetening properties are known in the art and include flavor testing and histogram plotting (compared to beverages sweetened with iso-sweetened sucrose).

[0020] In one embodiment, the dairy alternative beverage comprises:

[0021] (a) A dairy alternative component comprising: water and one or more edible non-dairy proteins and / or one or more beta-glucans; wherein the one or more edible non-dairy proteins are selected from the group consisting of: algae, legumes, broccoli, nuts, potatoes, oats, seeds, vegetarian meat, tandoori, tofu, fungal proteins, insects, and mixtures thereof;

[0022] (b) One or more potent sweeteners selected from the group consisting of: rebaudin A, rebaudin M, rebaudin AM, rebaudin E, rebaudin I, rebaudin N, rebaudin B, monk fruit juice or monk fruit juice concentrate, monk fruit extract, cimanin I, mogroside V, syrup, kiwifruit protein (and its variants), brassin (and its variants), indigo protein (and its variants), sweet truffle protein (and its variants), sucralose, acesulfame potassium, aspartame, saccharin, cyclamate, and combinations thereof; and

[0023] (c) One or more organic acid salts selected from the following: sodium gluconate, sodium citrate, sodium lactate, potassium gluconate, potassium citrate, potassium lactate, calcium gluconate, calcium citrate, calcium lactate, calcium lactate, magnesium gluconate, magnesium citrate, magnesium lactate, magnesium lactate, and their anhydrous and hydrated forms.

[0024] In some embodiments, the dairy alternative beverage further comprises: (d) one or more rare sugars. In one embodiment, the rare sugar is allulose (D-pseudofructose).

[0025] In some embodiments, the dairy alternative beverage comprises: (e) one or more flavoring ingredients, such as vanillin, vanilla extract, or vanilla flavoring agent.

[0026] In a particular embodiment, the dairy alternative beverage comprises:

[0027] (a) Dairy product alternatives as described herein;

[0028] (b) One or more high-efficiency sweeteners selected from the group consisting of: rebaudioside M, rebaudioside AM, monk fruit juice or monk fruit juice concentrate, monk fruit extract, cimanin I, mogroside V, kiwifruit protein, brassinolide, indigofera protein, and combinations thereof; and

[0029] (c) One or more organic acid salts selected from the following: sodium gluconate, sodium citrate, sodium lactate, potassium gluconate, potassium citrate, potassium lactate, calcium gluconate, calcium citrate, calcium lactate, calcium lactate, magnesium gluconate, magnesium citrate, magnesium lactate, magnesium lactate, and their anhydrous and hydrated forms.

[0030] In a particular embodiment, the dairy alternative beverage comprises:

[0031] (a) Dairy product alternatives as described herein;

[0032] (b) One or more high-efficiency sweeteners selected from the group consisting of: rebaudioside M, rebaudioside AM, monk fruit juice or monk fruit juice concentrate, monk fruit extract, cimenoside I, mogroside V, and combinations thereof; and

[0033] (c) One or more organic acid salts selected from the following: sodium gluconate, sodium citrate, sodium lactate, potassium gluconate, potassium citrate, potassium lactate, calcium gluconate, calcium citrate, calcium lactate, calcium lactate, magnesium gluconate, magnesium citrate, magnesium lactate, magnesium lactate, and their anhydrous and hydrated forms.

[0034] In a particular embodiment, the dairy alternative beverage comprises:

[0035] (a) Dairy product alternatives as described herein;

[0036] (b) One or more high-efficiency sweeteners selected from the group consisting of: rebaudin A, rebaudin M, rebaudin AM, rebaudin E, rebaudin I, rebaudin N, rebaudin B, monk fruit juice or monk fruit juice concentrate, monk fruit extract, cimanin I, mogroside V, syracose, kiwifruit protein (and its variants), brassin (and its variants), indigo protein (and its variants), sweet truffle protein (and its variants), sucralose, acesulfame potassium, aspartame, saccharin, cyclamate, and combinations thereof;

[0037] (c) One or more organic acid salts selected from the following: sodium gluconate, sodium citrate, sodium lactate, potassium gluconate, potassium citrate, potassium lactate, calcium gluconate, calcium citrate, calcium lactate, calcium lactate gluconate, magnesium gluconate, magnesium citrate, magnesium lactate, magnesium lactate, and their anhydrous and hydrated forms; and

[0038] (d) One or more rare sugars.

[0039] In a particular embodiment, the dairy alternative beverage comprises:

[0040] (a) Dairy product alternatives as described herein;

[0041] (b) One or more high-efficiency sweeteners selected from the group consisting of: rebaudin A, rebaudin M, rebaudin AM, rebaudin E, rebaudin I, rebaudin N, rebaudin B, monk fruit juice or monk fruit juice concentrate, monk fruit extract, cimanin I, mogroside V, syracose, kiwifruit protein (and its variants), brassin (and its variants), indigo protein (and its variants), sweet truffle protein (and its variants), sucralose, acesulfame potassium, aspartame, saccharin, cyclamate, and combinations thereof;

[0042] (c) One or more organic acid salts selected from the following: sodium gluconate, sodium citrate, sodium lactate, potassium gluconate, potassium citrate, potassium lactate, calcium gluconate, calcium citrate, calcium lactate, calcium lactate, magnesium gluconate, magnesium citrate, magnesium lactate, magnesium lactate, and their anhydrous and hydrated forms.

[0043] (d) One or more rare sugars; and

[0044] (e) one or more flavoring ingredients

[0045] In a particular embodiment, the dairy alternative beverage comprises:

[0046] (a) Dairy product alternatives as described herein;

[0047] (b) One or more high-efficiency sweeteners selected from the group consisting of: rebaudioside M, monk fruit juice or monk fruit juice concentrate, monk fruit extract, mogroside V, and combinations thereof;

[0048] (c) One or more organic acid salts selected from the following: sodium gluconate, sodium citrate, sodium lactate, potassium gluconate, potassium citrate, potassium lactate, calcium gluconate, calcium citrate, calcium lactate, calcium lactate, magnesium gluconate, magnesium citrate, magnesium lactate, magnesium lactate, and their anhydrous and hydrated forms.

[0049] (d) Allulose; and optionally

[0050] (e) One or more flavoring ingredients selected from vanillin, vanilla extract or vanilla flavoring agent.

[0051] In some embodiments, the dairy beverage further comprises flavor-modifying ingredients.

[0052] In some embodiments, the dairy alternative beverage contains about 40 to about 150, about 40 to about 130, or about 80 to about 150 calories per 8 US fluid ounces (240 mL) serving.

[0053] In some embodiments, the dairy alternative beverage is a low-calorie dairy alternative beverage and contains about 40 to about 80 or about 40 to about 60 calories per 8 US fluid ounces (240 mL) serving.

[0054] In some embodiments, the pH range of the dairy alternative beverage may be from about 4 to about 8, or from about 5 to about 7.

[0055] The sweetness of dairy substitute beverages can be described in Brix (°Bx). One Brix is ​​the concentration of 1 gram of sucrose in 100 grams of solution, and is expressed as a weight percentage (% w / w) of the solution (i.e., by mass). The dairy substitute beverage of the present invention is about 2°Bx to about 7°Bx, for example, like about 4°Bx to about 6°Bx, or about 5°Bx to about 6°Bx.

[0056] Typically, dairy alternative beverages do not contain dairy products (i.e., milk) or ingredients of dairy origin.

[0057] In some embodiments, dairy alternative beverages containing one or more organic acid salts as described herein have reduced beany and / or grassy flavors or reduced powdery notes compared to dairy alternative beverages.

[0058] Dairy substitutes

[0059] The dairy alternative component according to the embodiments comprises: water and one or more edible non-dairy proteins (such as plant-derived proteins) and / or one or more beta-glucans.

[0060] Exemplary plant-derived proteins are derived from plant sources, including but not limited to algae (such as spirulina), legumes (such as kidney beans, lentils, lupins, peas, and peanuts), broccoli, nuts (such as almonds, Brazil nuts, cashews, pecans, hazelnuts, pine nuts, and walnuts), potatoes, oat seeds (such as chia, flax, squash, sesame, and sunflower), vegetarian meat (i.e., wheat gluten-based), tempeh, tofu, and mixtures thereof.

[0061] Other exemplary edible non-dairy protein sources include, but are not limited to, bacterial proteins, fungal proteins, insects, and mixtures thereof.

[0062] Examples of beans include, but are not limited to, black beans, canellini beans, kidney beans, lima beans, pinto beans, soybeans (edamame), and white beans.

[0063] In one embodiment, the dairy alternative component comprises: water and one or more edible non-dairy proteins (such as plant-derived proteins) and / or one or more beta-glucans; wherein the one or more non-dairy edible proteins are selected from the group consisting of: algae, legumes, broccoli, nuts, potatoes, oats, seeds, vegetarian meat, tsunamis, tofu, fungal proteins, insects, and mixtures thereof.

[0064] In one embodiment, the dairy alternative component comprises: water and one or more plant-derived proteins and / or one or more beta-glucans; wherein the one or more plant-derived proteins are derived from plant sources selected from the group consisting of: algae, legumes, broccoli, nuts, potatoes, oats, seeds, vegetarian meat, tempeh, tofu, and mixtures thereof.

[0065] In one embodiment, the plant-derived protein is soy protein. In one embodiment, the dairy alternative component is soy milk. As used herein, soybeans include all consumer products containing soybeans in any form, including soybean oil (used alone or in combination, e.g., as a nutritional supplement or as a medicine), tofu, soy milk, soy butter, or soy sauce.

[0066] In one embodiment, the plant-derived protein is almond protein. In one embodiment, the dairy alternative is almond milk.

[0067] In one embodiment, the plant-derived protein is oat protein. In one embodiment, the dairy alternative is oat milk.

[0068] In one embodiment, the plant-derived protein is flaxseed protein. In one embodiment, the dairy alternative is flaxseed milk.

[0069] In one embodiment, the plant-derived protein is pea protein. In one embodiment, the dairy alternative is pea milk. Without limitation, suitable pea protein is commercially available under the name VITESSENCE® from Ingredion Incorporated, Westchester, Illinois.

[0070] Exemplary beta-glucans include cereal-derived beta-glucans, such as oat-derived beta-glucans.

[0071] According to certain embodiments, plant-derived proteins and beta-glucans may be present in the form of fiber in dairy alternative components or dairy alternative beverages.

[0072] Typically, one or more edible non-dairy proteins and / or one or more beta-glucans are combined with water to form a dairy substitute component, wherein the amount of one or more edible non-dairy proteins and / or one or more beta-glucans in the dairy substitute component is about 1% to about 20%, about 2% to about 15%, about 3% to about 10%, about 4% to about 8%, or about 2% to about 5% by weight based on the total weight of the dairy substitute component (i.e., the weight of the one or more edible non-dairy proteins and / or one or more beta-glucans and water).

[0073] Any combination of dairy alternative components can be used in any suitable ratio.

[0074] Purified or filtered water can be used to prepare the dairy alternative components or dairy alternative beverages disclosed herein, and water with standard beverage quality can be used so as not to adversely affect the taste, odor, or appearance of the beverage. In some embodiments, the water is “treated water,” which refers to water that has been treated to reduce total dissolved solids before optional supplementation. Methods for producing treated water are known to those skilled in the art and include, in particular, deionization, distillation, filtration, and reverse osmosis (“RO”). The terms “treated water,” “purified water,” “demineralized water,” “distilled water,” and “RO water” are generally synonymous and refer to water from which substantially all mineral content has been removed, typically containing no more than about 500 ppm of total dissolved solids, for example, 250 ppm of total dissolved solids.

[0075] In some embodiments, water is added at a level of about 80% to about 99% by weight of the dairy substitute beverage, for example, about 85% to about 98%, about 90% to about 97%, or about 92% to about 96% by weight of the dairy substitute beverage.

[0076] In some embodiments, the dairy substitute beverage comprises one or more dairy substitute components in total amounts from about 10% to about 99.9% by weight of the beverage, for example, from about 10% to about 99.9%, from about 10% to about 99.5%, from about 10% to about 99%, from about 10% to about 98%, from about 10% to about 97%, from about 10% to about 96%, from about 10% to about 95%, from about 10% to about 94%, from about 10% to about 93%, from about 10% to about 92%, from about 10% to about 91%, from about 10% to about 90%, from about 10% to about 80%, from about 10% to about 70%, from about 10% to about 60%, from about 10% to about 50%, from about 10% to about 40%, from about 1% to about 1% by weight of the beverage. 0% to about 30%, about 10% to about 20%, about 20% to about 99.9%, about 20% to about 99.5%, about 20% to about 99%, about 20% to about 98%, about 20% to about 97%, about 20% to about 96%, about 20% to about 95%, about 20% to about 94%, about 20% to about 93%, about 20% to about 92%, about 20% to about 91%, about 20% to about 90%, about 20% to about 80%, about 20% to about 70%, about 20% to about 60%, about 20% to about 50%, about 20% to about 40%, about 20% to about 30%, about 30% to about 99.9%, about 30% to about 99.5%, about 30% to about 99%, about 3 0% to about 98%, about 30% to about 97%, about 30% to about 96%, about 30% to about 95%, about 30% to about 94%, about 30% to about 93%, about 30% to about 92%, about 30% to about 91%, about 30% to about 90%, about 30% to about 80%, about 30% to about 70%, about 30% to about 60%, about 30% to about 50%, about 30% to about 40%, about 40% to about 99.9%, about 40% to about 99.5%, about 40% to about 99%, about 40% to about 98%, about 40% to about 97%, about 40% to about 96%, about 40% to about 95%, about 40% to about 94%, about 40% to about 93%, about 40% to about 92%, about 40% to about 91%, about 40% to about 90%, about 40% to about 80%, about 40% to about 70%, about 40% to about 60%, about 40% to about 50%, about 50% to about 99.9%, about 50% to about 99.5%, about 50% to about 99%, about 50% to about 98%, about 50% to about 97%, about 50% to about 96%, about 50% to about 95%, about 50% to about 94%, about 50% to about 93%, about 50% to about 92%, about 50% to about 91%, about 50% to about 90%, about 50% to about 80%, about 50% to about 70%, about 50% to about 60%, about 60% to about 99.9%, about 60% to about 99%.5%, about 60% to about 99%, about 60% to about 98%, about 60% to about 97%, about 60% to about 96%, about 60% to about 95%, about 60% to about 94%, about 60% to about 93%, about 60% to about 92%, about 60% to about 91%, about 60% to about 90%, about 60% to about 80%, about 60% to about 70%, about 70% to about 99.9%, about 70% to about 99.5%, about 70% to about 99%, about 70% to about 99%. 8%, approximately 70% to approximately 97%, approximately 70% to approximately 96%, approximately 70% to approximately 95%, approximately 70% to approximately 94%, approximately 70% to approximately 93%, approximately 70% to approximately 92%, approximately 70% to approximately 91%, approximately 70% to approximately 90%, approximately 70% to approximately 80%, approximately 70% to approximately 99.9%, approximately 70% to approximately 99.5%, approximately 70% to approximately 99%, approximately 70% to approximately 98%, approximately 70% to approximately 97%, approximately 70% to approximately 96%, approximately 70% to approximately 95% %, approximately 70% to approximately 94%, approximately 70% to approximately 93%, approximately 70% to approximately 92%, approximately 70% to approximately 91%, approximately 70% to approximately 90%, approximately 70% to approximately 80%, approximately 80% to approximately 99.9%, approximately 80% to approximately 99.5%, approximately 80% to approximately 99%, approximately 80% to approximately 98%, approximately 80% to approximately 97%, approximately 80% to approximately 96%, approximately 80% to approximately 95%, approximately 80% to approximately 94%, approximately 80% to approximately 93%, approximately 80% to approximately 92%. Approximately 80% to approximately 91%, approximately 80% to approximately 90%, approximately 90% to approximately 99.9%, approximately 90% to approximately 99.5%, approximately 90% to approximately 99%, approximately 90% to approximately 98%, approximately 90% to approximately 97%, approximately 90% to approximately 96%, approximately 90% to approximately 95%, approximately 90% to approximately 94%, approximately 90% to approximately 93%, approximately 90% to approximately 92%, approximately 90% to approximately 91%, approximately 60% to approximately 90%, approximately 60% to approximately 80%, approximately 60% to approximately 70%.

[0077] Organic acid salts

[0078] Dairy alternative beverages according to embodiments comprise one or more organic acid salts. In some embodiments, the one or more organic acid salts are selected from the group consisting of: sodium gluconate, sodium citrate, sodium lactate, potassium gluconate, potassium citrate, potassium lactate, calcium gluconate, calcium citrate, calcium lactate, calcium lactate, magnesium gluconate, magnesium citrate, magnesium lactate, magnesium lactate, and their anhydrous and hydrated forms.

[0079] In some embodiments, one or more organic acid salts include sodium salts selected from the group consisting of sodium gluconate, sodium citrate, sodium lactate, and their anhydrous and hydrated forms.

[0080] In some embodiments, one or more organic acid salts include potassium salts selected from the group consisting of potassium gluconate, potassium citrate, potassium lactate, and their anhydrous and hydrated forms.

[0081] In some embodiments, one or more organic acid salts include calcium salts selected from the group consisting of calcium gluconate, calcium citrate, calcium lactate, calcium lactate gluconate, and their anhydrous and hydrated forms.

[0082] In some embodiments, the one or more organic acid salts include magnesium salts selected from the group consisting of magnesium gluconate, magnesium citrate, magnesium lactate, magnesium lactate gluconate, and their anhydrous and hydrated forms.

[0083] In one embodiment, one or more organic acid salts include sodium gluconate. In one embodiment, one or more organic acid salts include calcium citrate and magnesium citrate. In one embodiment, one or more organic acid salts include potassium citrate and potassium lactate. In one embodiment, one or more organic acid salts include calcium citrate and calcium lactate. In one embodiment, one or more organic acid salts include calcium citrate and potassium lactate. In one embodiment, one or more organic acid salts include calcium lactate gluconate. In one embodiment, one or more organic acid salts include potassium citrate and magnesium lactate.

[0084] In one embodiment, the dairy alternative beverage comprises one or more organic acid salts selected from the group consisting of sodium gluconate, potassium citrate, potassium lactate, and calcium citrate.

[0085] In some embodiments, the dairy alternative beverage comprises one or more citrates and one or more lactates. In some embodiments, the dairy alternative beverage comprises one or more organic acid salts containing the same cation.

[0086] The total concentration of one or more organic acid salts in dairy alternative beverages is in the range of about 50 ppm to about 1000 ppm, about 50 ppm to about 900 ppm, about 60 ppm to about 800 ppm, about 150 ppm to about 850 ppm, about 160 ppm to about 800 ppm, about 300 ppm to about 820 ppm, or about 150 ppm to about 220 ppm.

[0087] In some embodiments, the dairy alternative beverage contains two or more types of organic acid salts.

[0088] The individual concentrations of one or more organic acid salts in dairy alternative beverages are in the range of about 25 ppm to about 1000 ppm, about 50 ppm to about 1000 ppm, about 25 ppm to about 900 ppm, about 50 ppm to about 900 ppm, about 30 ppm to about 800 ppm, about 60 ppm to about 800 ppm, about 75 ppm to about 850 ppm, about 150 ppm to about 850 ppm, about 80 ppm to about 800 ppm, about 160 ppm to about 800 ppm, about 150 ppm to about 820 ppm, about 300 ppm to about 820 ppm, about 50 ppm to about 220 ppm, about 50 ppm to about 300 ppm, about 60 ppm to about 300 ppm, about 60 ppm to about 200 ppm, about 120 ppm to about 800 ppm, or about 150 ppm to about 220 ppm.

[0089] In some embodiments, the dairy alternative beverages disclosed herein contain a single sodium salt selected from the group consisting of sodium gluconate, sodium citrate, and sodium lactate. In other embodiments, the dairy alternative beverages disclosed herein contain a single potassium salt selected from the group consisting of potassium gluconate, potassium citrate, and potassium lactate. In some embodiments, the dairy alternative beverages disclosed herein contain a single calcium salt selected from the group consisting of calcium gluconate, calcium lactate, calcium citrate, and calcium lactate. In some embodiments, the dairy alternative beverages disclosed herein contain a single magnesium salt selected from the group consisting of magnesium gluconate, magnesium lactate, magnesium citrate, and magnesium lactate.

[0090] In some embodiments, the dairy product substitute beverage does not contain potassium, sodium, calcium, or magnesium salts of inorganic ions (e.g., chloride, fluoride, phosphate, monohydrogen phosphate, dihydrogen phosphate, sulfate, bisulfate, nitrate, carbonate, or bicarbonate). In some embodiments, the dairy product substitute beverage does not contain potassium citrate. In some embodiments, the dairy product substitute beverage does not contain calcium phosphate.

[0091] High-efficiency sweeteners

[0092] Highly sweeteners are present in a sweetening amount, that is, in an amount above their sweetness recognition threshold, making them perceptibly sweet. A highly sweetener can be any known highly sweetener, including both natural and synthetic ones.

[0093] Non-limiting examples of natural, highly effective sweeteners include stevia sweeteners and steviol glycoside sweeteners, such as rebaudioside M, rebaudioside D, rebaudioside A, rebaudioside AM, rebaudioside N, rebaudioside O, rebaudioside E, steviol monosaccharide, steviol disaccharide, stevia glycoside, durcuroside B, durcuroside A, rebaudioside B, rebaudioside G, steviol glycoside, rebaudioside C, rebaudioside F, rebaudioside I, rebaudioside H, rebaudioside L, rebaudioside K, rebaudioside J, rebaudioside M2, rebaudioside D2, rebaudioside S, rebaudioside T, rebaudioside U, rebaudioside V, rebaudioside W, rebaudioside Z1, rebaudioside Z2, rebaudioside IX, enzymatically glycosylated steviol glycosides, and combinations thereof.

[0094] In a particular embodiment, the high-efficiency sweetener is a steviol glycoside sweetener selected from the group consisting of: rebaudioside A, rebaudioside M, rebaudioside AM, rebaudioside E, rebaudioside N, and rebaudioside B.

[0095] Stevioside sweeteners can be provided in pure form or as part of a mixture. Stevioside blend sweeteners typically have a total steviol glycoside content of about 95% or more on a dry basis by weight. The remaining 5% comprises other non-stevioside compounds, such as byproducts from extraction or purification processes. In some embodiments, the steviol glycoside blend sweetener has a total steviol glycoside content of about 96% or more, about 97% or more, about 98% or more, or about 99% or more.

[0096] In some embodiments, the steviol glycoside mixture contains at least about 5% of a specific steviol glycoside on a dry basis by weight, such as at least about 10%, at least about 20%, at least about 30%, at least about 40%, at least about 50%, at least about 60%, at least about 70%, at least about 80%, at least about 90%, at least about 95%, or at least about 97%.

[0097] The steviol glycoside mixture may contain at least about 50% rebaudioside A on a dry basis by weight, such as about 50% to about 99%, about 50% to about 80%, about 50% to about 70%, about 50% to about 60%, about 60% to about 99%, about 60% to about 80%, about 60% to about 70%, about 70% to about 99%, about 70% to about 80%, about 80% to about 99%, or about 90% to about 99%.

[0098] The steviol glycoside mixture may contain at least about 95% of rebaudioside A on a dry basis by weight, such as about 95% to about 99%, about 96% to about 99%, about 97% to about 99%, or about 98% to about 99%.

[0099] The steviol glycoside mixture may contain at least about 50% of rebaudioside M on a dry basis by weight, such as about 50% to about 99%, about 50% to about 80%, about 50% to about 70%, about 50% to about 60%, about 60% to about 99%, about 60% to about 80%, about 60% to about 70%, about 70% to about 99%, about 70% to about 80%, about 80% to about 99%, or about 90% to about 99%.

[0100] The steviol glycoside mixture may contain at least about 95% of rebaudioside M on a dry basis by weight, such as about 95% to about 99%, about 96% to about 99%, about 97% to about 99%, or about 98% to about 99%.

[0101] The steviol glycoside mixture may contain at least about 50% of rebaudioside AM on a dry basis by weight, such as about 50% to about 99%, about 50% to about 80%, about 50% to about 70%, about 50% to about 60%, about 60% to about 99%, about 60% to about 80%, about 60% to about 70%, about 70% to about 99%, about 70% to about 80%, about 80% to about 99%, or about 90% to about 99%.

[0102] The steviol glycoside mixture may contain at least about 95% of rebaudioside AM on a dry basis by weight, such as about 95% to about 99%, about 96% to about 99%, about 97% to about 99%, or about 98% to about 99%.

[0103] The steviol glycoside mixture may contain at least about 50% rebaudioside E on a dry basis by weight, such as about 50% to about 99%, about 50% to about 80%, about 50% to about 70%, about 50% to about 60%, about 60% to about 99%, about 60% to about 80%, about 60% to about 70%, about 70% to about 99%, about 70% to about 80%, about 80% to about 99%, or about 90% to about 99%.

[0104] The steviol glycoside mixture may contain at least about 95% of rebaudioside E on a dry basis by weight, such as about 95% to about 99%, about 96% to about 99%, about 97% to about 99%, or about 98% to about 99%.

[0105] The steviol glycoside mixture may contain at least about 50% rebaudioside D on a dry basis by weight, such as about 50% to about 99%, about 50% to about 80%, about 50% to about 70%, about 50% to about 60%, about 60% to about 99%, about 60% to about 80%, about 60% to about 70%, about 70% to about 99%, about 70% to about 80%, about 80% to about 99%, or about 90% to about 99%.

[0106] The steviol glycoside mixture may contain at least about 95% rebaudioside D on a dry basis by weight, such as about 95% to about 99%, about 96% to about 99%, about 97% to about 99%, or about 98% to about 99%.

[0107] The steviol glycoside mixture may contain at least about 50% rebaudioside E on a dry basis by weight, such as about 50% to about 99%, about 50% to about 80%, about 50% to about 70%, about 50% to about 60%, about 60% to about 99%, about 60% to about 80%, about 60% to about 70%, about 70% to about 99%, about 70% to about 80%, about 80% to about 99%, or about 90% to about 99%.

[0108] The steviol glycoside mixture may contain at least about 95% of rebaudioside E on a dry basis by weight, such as about 95% to about 99%, about 96% to about 99%, about 97% to about 99%, or about 98% to about 99%.

[0109] The steviol glycoside mixture may contain at least about 50% rebaudioside N on a dry basis by weight, such as about 50% to about 99%, about 50% to about 80%, about 50% to about 70%, about 50% to about 60%, about 60% to about 99%, about 60% to about 80%, about 60% to about 70%, about 70% to about 99%, about 70% to about 80%, about 80% to about 99%, or about 90% to about 99%.

[0110] The steviol glycoside mixture may contain at least about 95% rebaudioside N on a dry basis by weight, such as about 95% to about 99%, about 96% to about 99%, about 97% to about 99%, or about 98% to about 99%.

[0111] The steviol glycoside mixture may contain at least about 50% rebaudioside B on a dry basis by weight, such as about 50% to about 99%, about 50% to about 80%, about 50% to about 70%, about 50% to about 60%, about 60% to about 99%, about 60% to about 80%, about 60% to about 70%, about 70% to about 99%, about 70% to about 80%, about 80% to about 99%, or about 90% to about 99%.

[0112] The steviol glycoside mixture may contain at least about 95% rebaudioside B on a dry basis by weight, such as about 95% to about 99%, about 96% to about 99%, about 97% to about 99%, or about 98% to about 99%.

[0113] The concentration of steviol glycoside sweetener in dairy alternative beverages can range from about 25 ppm to about 600 ppm, for example, about 25 ppm to about 500 ppm, about 25 ppm to about 400 ppm, about 25 ppm to about 300 ppm, about 25 ppm to about 200 ppm, about 25 ppm to about 100 ppm, about 100 ppm to about 600 ppm, about 100 ppm to about 500 ppm, about 100 ppm to about 400 ppm, about 100 ppm to about 300 ppm, about 100 ppm to about 200 ppm, about 200 ppm to about 600 ppm, about 200 ppm to about 500 ppm, about 200 ppm to about 400 ppm, about 200 ppm to about 300 ppm, about 300 ppm to about 600 ppm, about 300 ppm to about 500 ppm, about 300 ppm to about 400 ppm. The concentration varies from about 350 ppm to about 450 ppm, about 400 ppm to about 600 ppm, about 400 ppm to about 500 ppm, or about 500 ppm to about 600 ppm. In certain embodiments, the steviol glycoside sweetener is present at a concentration of about 300 ppm to about 500 ppm.

[0114] In a particular embodiment, the steviol glycoside sweetener comprises at least about 95% rebaudioside M on a dry basis by weight and is present in dairy alternative beverages at a concentration of about 300 ppm to about 500 ppm.

[0115] Exemplary natural high-efficiency sweeteners also include monk fruit and related mogroside compounds, such as monk fruit juice or monk fruit juice concentrate, monk fruit extract, mogroside V, grosmogroside I, mogroside IA, mogroside IE, 11-oxomogroside IA, mogroside II, mogroside II A, mogroside II B, mogroside II E, 7-oxomogroside II E, mogroside III, mogroside IIIe, 11-oxomogroside IIIE, 11-deoxymogroside III, mogroside IV, mogroside IVA, 11-oxomogroside IV, 11-oxomogroside IVA, mogroside V, isomogroside V, 11-deoxymogroside V, 7-oxomogroside V, 11-oxomogroside V, isomogroside V, mogroside VI, mogroside alcohol, 11-oxomogroside alcohol Cimanside I, isomers of cimanside I (e.g., those disclosed in 20170119032; incorporated herein by reference in its entirety), 11-oxo-cimanside I, 11-oxo-isomers of cimanside I, (3β,9β,10α,11α,24R)-3-[(4-O-β-D-glucopyranosyl-6-O-β-D-glucopyranosyl]-25-hydroxy-9-methyl-19-norlanost-5-en-24-yl-[2-O -β-D-glucopyranosyl-6-O-β-D-glucopyranosyl]-β-D-glucopyranoside); (3β,9β,10α,11α,24R)-[(2-O-β-D-glucopyranosyl-6-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]-25-hydroxy-9-methyl-19-norlanoster-5-en-24-yl-[2-O-β-D-glucopyranosyl-6-O-β-D- [2-O-β-D-glucopyranoside]-β-D-glucopyranoside; and (3β,9β,10α,11α,24R)-[(2-O-β-D-glucopyranoside-6-O-β-D-glucopyranoside-β-D-glucopyranoside)oxy]-25-hydroxy-9-methyl-19-norlanost-5-en-24-yl-[2-O-β-D-glucopyranoside-6-O-β-D-glucopyranoside]-β-D-glucopyranoside).

[0116] In a specific embodiment, the mogroside sweetener is symmenidine I or mogroside V.

[0117] Monk fruit glycoside sweeteners can be provided in pure form or as part of a mixture. In some embodiments, the monk fruit glycoside mixture contains at least about 5% of a specific monk fruit glycoside on a dry basis by weight, such as at least about 10%, at least about 20%, at least about 30%, at least about 40%, at least about 50%, at least about 60%, at least about 70%, at least about 80%, at least about 90%, at least about 95%, or at least about 97%.

[0118] The mogroside mixture may contain at least about 50% symmenidine I on a dry basis by weight, such as about 50% to about 99%, about 50% to about 80%, about 50% to about 70%, about 50% to about 60%, about 60% to about 99%, about 60% to about 80%, about 60% to about 70%, about 70% to about 99%, about 70% to about 80%, and about 80% to about 99%.

[0119] The mogroside mixture may contain at least about 25% mogroside V on a dry basis by weight, such as about 25% to about 99%, about 25% to about 80%, about 25% to about 70%, about 25% to about 60%, about 25% to about 50%, about 25% to about 40%, or about 25% to about 30%.

[0120] In one embodiment, the mogroside sweetener is mogroside extract. In some embodiments, the mogroside extract contains about 45% or more mogroside V on a dry basis by weight, such as about 50% or more mogroside V, about 55% or more mogroside V, about 60% or more mogroside V, about 65% or more mogroside V, about 70% or more mogroside V, about 75% or more mogroside V, about 80% or more mogroside V, about 85% or more mogroside V, about 90% or more mogroside V, or about 95% or more mogroside V.

[0121] In another embodiment, the mogroside sweetener is mogroside juice or a mogroside juice concentrate. The concentrate typically contains at least 3.5 wt% mogroside V.

[0122] The concentration of mogroside sweetener or mogroside mixture sweetener in dairy alternative beverages can range from about 25 ppm to about 600 ppm, for example, such as about 25 ppm to about 500 ppm, about 25 ppm to about 400 ppm, about 25 ppm to about 300 ppm, about 25 ppm to about 200 ppm, about 25 ppm to about 100 ppm, about 100 ppm to about 600 ppm, about 100 ppm to about 500 ppm, about 100 ppm to about 400 ppm, about 100 ppm to about 300 ppm, about 100 ppm to about 200 ppm, about 200 ppm to about 600 ppm, about 200 ppm to about 500 ppm, about 200 ppm to about 400 ppm, about 200 ppm to about 300 ppm, about 300 ppm to about 600 ppm, about 300 ppm to about 500 ppm, about 300 ppm to about 500 ppm, about 300 ppm to about 6 ...600 ppm, about 300 ppm to about 500 ppm, about 300 ppm to about 600 ppm, about 300 ppm to about 600 ppm, about 300 ppm to about 600 ppm, about 300 ppm to about Variations from ppm to approximately 400 ppm, approximately 400 ppm to approximately 600 ppm, approximately 400 ppm to approximately 500 ppm, or approximately 500 ppm to approximately 600 ppm.

[0123] In some embodiments, the natural high-efficiency sweetener comprises monk fruit juice concentrate, such as monk fruit juice concentrate containing at least about 3.5 wt% mogroside V.

[0124] Other exemplary natural high-efficiency sweeteners include amaiprotein, monosaccharide and its salts (monasaccharide SS, RR, RS, SR), curculigoprotein, glycyrrhizic acid and its salts, kiwifruit protein (and its variants, e.g., kiwifruit protein I, kiwifruit protein II), indigoprotein (and its variants), miracle fruit protein, areca nut protein, brassin (and its variants), sweet truffle protein (and its variants), hernandulcin, salinomycin, salinomycin, phloroglucinol, trifolin, baiyunoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, periandrin I, periandrin I, abrusoside A and cyclocaryoside I, and other plant-based peptide sweeteners.

[0125] Sweet truffle protein refers to a sweet protein recently identified from fungal proteins, such as the sporogenic tissue of M. terfezoides, also known as "Myd polypeptide" according to U.S. Patent Application No. 2021 / 0401013 (incorporated herein by reference).

[0126] Non-limiting examples of synthetic high-efficiency sweeteners include sucralose, acesulfame potassium, aspartame, alitame, saccharin, neohesperidin dihydrochalcone synthetic derivatives, cyclamate, neotame, cyclamate, sodium p-nitrophenylureapropionate, cyclamate, saccharin, advansame, and their salts.

[0127] In an exemplary embodiment, the high-efficiency sweetener is selected from the group consisting of: rebaudioside A, rebaudioside M, rebaudioside AM, rebaudioside E, rebaudioside N, rebaudioside I, rebaudioside B, monk fruit juice or concentrate, monk fruit extract, symmonoside I, mogroside V, syracose, kiwifruit protein (and its variants), brassinoside (and its variants), indigo-sodium protein (and its variants), sweet truffle protein (and its variants), sucralose, acesulfame potassium, aspartame, saccharin, cyclamate, and combinations thereof.

[0128] In some embodiments, one or more high-efficiency sweeteners comprise rebaudioside A. In other embodiments, one or more high-efficiency sweeteners comprise a mixture of steviol glycosides comprising at least about 95% rebaudioside A on a dry basis by weight. In still other embodiments, one or more high-efficiency sweeteners comprise a mixture of steviol glycosides comprising at least about 50% rebaudioside A on a dry basis by weight. In still still other embodiments, one or more high-efficiency sweeteners comprise a mixture of steviol glycosides comprising at least about 50% rebaudioside A on a dry basis by weight and at least about 30% rebaudioside B on a dry basis by weight. In yet another embodiment, one or more high-efficiency sweeteners comprise a mixture of two steviol glycosides: a first steviol glycoside mixture comprising at least 95% rebaudioside A on a dry basis by weight, and a second steviol glycoside mixture comprising at least about 50% rebaudioside A on a dry basis by weight and at least about 30% rebaudioside B on a dry basis by weight.

[0129] Highly sweeteners are present at a sweetening level, that is, at a level above the sweetness recognition threshold, making them perceptibly sweet. The concentration of highly sweeteners can vary from about 1 ppm to about 600 ppm, about 1 ppm to about 500 ppm, about 1 ppm to about 400 ppm, about 1 ppm to about 300 ppm, about 1 ppm to about 200 ppm, about 1 ppm to about 100 ppm, about 1 ppm to about 50 ppm, about 1 ppm to about 25 ppm, about 1 ppm to about 15 ppm, about 200 ppm to about 500 ppm, about 300 ppm to about 500 ppm, or about 350 ppm to about 400 ppm.

[0130] Rare Sugar

[0131] Exemplary rare sugars include, but are not limited to, allulose (D-false fructose), L-ribose, D-tagatose, L-glucose, L-fucose, L-arabinose, D-minobiose, D-leubiose (D-leucose), and combinations thereof.

[0132] The amount of rare sugars in dairy alternative beverages depends on the characteristics of the rare sugars and the permitted regulatory limits. In one embodiment, the dairy alternative beverage contains rare sugars in amounts of about 0.1 wt% to 12 wt%, about 0.1 wt% to about 5 wt%, about 0.1 wt% to about 2.5 wt%, about 0.1 wt% to about 2 wt%, or about 0.1 wt% to about 1 wt%.

[0133] Flavor modifiers

[0134] Dairy substitute beverages may contain one or more flavor-modifying ingredients, such as phloretin, naringin dihydrochalcone, hesperidin, hesperidin dihydrochalcone, hesperidin dihydrochalcone-4'-glucoside, and combinations thereof. In some embodiments, the flavor-modifying ingredients are present in the dairy substitute beverage in an amount of about 1 to about 50 ppm.

[0135] Flavoring ingredients

[0136] Dairy alternative beverages may contain one or more flavoring ingredients (i.e., flavoring agents). "Flavoring agent" and "flavoring ingredient" are synonymous and may include natural or synthetic substances or combinations thereof. Flavoring agents also include any other substances that impart flavor and may include natural or non-natural (synthetic) substances that are safe for human or animal use within generally acceptable limits.

[0137] Suitable flavorings and flavoring additives include, but are not limited to, vanilla aldehyde, vanilla extract, vanilla flavoring agents, mango extract, cinnamon, citrus, coconut, ginger, viridiflorol, almond, menthol (including menthol without menthol), grape skin extract, and grape seed extract. Non-limiting examples of proprietary flavorings include Döhler™ Natural Flavoring Sweetener K14323 (Döhler™, Darmstadt, Germany), Symrise™ Natural Sweetness Masking Agents 161453 and 164126 (Symrise™, Holzminden, Germany), Natural Advantage™ Bitterness Blockers 1, 2, 9, and 10 (NaturalAdvantage™, Freehold, New Jersey, USA), and Sucramask™ (Creative Research Management, Stockton, California, USA).

[0138] Other exemplary flavorings include cocoa or chocolate.

[0139] In some embodiments, the dairy alternative beverage contains vanillin, vanilla extract, or vanilla flavoring agent.

[0140] The dairy alternative beverage of the present invention may contain one or more natural flavoring agents, such as those derived from fruits, herbs, or other plants. The flavoring agents may be provided in any suitable form.

[0141] Exemplary fruit flavorings include, but are not limited to, açai berries, apples, apricots, avocados, bananas, blackberries, blackcurrants, blueberries, breadfruit, cantaloupe, star fruit, custard apples, cherries, clementine, coconuts, cranberries, custard apples, dates, dragon fruit, durian, elderberries, feijoa, figs, currants, grapefruits, grapes, guavas, honeydew melons, jackfruits, Java plums, and jujubes. Fruits, kiwifruit, kumquat, lemon, lime, longan, loquat, lychee, citrus, mango, mangosteen, mulberry, nectarine, orange, papaya, passion fruit, peach, pear, persimmon, dragon fruit, pineapple, pitanga, plantain, plum, pomegranate, cactus fruit, prune, pomelo, quince, raspberry, rhubarb, rose apple, sapodilla, olive, custard apple, strawberry, sugar apple, tamarind, orange, watermelon, and combinations thereof.

[0142] Exemplary herbal flavorings include, but are not limited to, chamomile, peppermint, hibiscus, lavender, calendula, chrysanthemum, ginger, turmeric, and combinations thereof.

[0143] Other exemplary flavorings include vanilla and cocoa or chocolate. In some embodiments, dairy alternative beverages contain vanilla flavoring.

[0144] In some embodiments, the dairy alternative beverage contains one or more bitter compounds. Suitable bitter compound additives include, but are not limited to, caffeine, quinine, urea, bitter orange oil, naringin, quassop, and their salts.

[0145] Flavoring ingredients may be present in any suitable amount. In some embodiments, flavoring ingredients are present in dairy alternative beverages in amounts of about 0.05 wt% to about 20 wt%, or about 0.05 wt% to about 5 wt%, or about 0.05 wt% to about 0.2%.

[0146] functional ingredients

[0147] The dairy alternative beverages described herein may optionally include at least one of the functional ingredients described below.

[0148] Exemplary functional ingredients include, but are not limited to, saponins, antioxidants, dietary fiber sources, fatty acids, vitamins, glucosamine, minerals, preservatives, hydrating agents, probiotics, prebiotics, weight management agents, osteoporosis management agents, phytoestrogens, long-chain aliphatic saturated primary alcohols, phytosterols, and combinations thereof.

[0149] In some embodiments, the functional ingredient is at least one hydrating agent. In another particular embodiment, the hydrating agent is a carbohydrate that replenishes the energy stores burned by muscles. Suitable carbohydrates for specific embodiments of the invention are described in U.S. Patent Nos. 4,312,856, 4,853,237, 5,681,569, and 6,989,171. Non-limiting examples of suitable carbohydrates include monosaccharides, disaccharides, oligosaccharides, complex polysaccharides, or combinations thereof. Non-limiting examples of suitable types of monosaccharides for specific embodiments include trioses, tetroses, pentoses, hexoses, heptoses, octoses, and nonoses. Non-limiting examples of suitable monosaccharides of specific types include glyceraldehyde, dihydroxyacetone, erythrose, thoraxose, erythritolose, arabinose, lysolose, ribose, xylose, ribulose, xylulose, allose, azoose, galactose, glucose, gulose, idulose, mannose, tarose, fructose, allulose, sorbitol, tagatose, mannoheptulose, sedoheptulose, octulose, and sialic acid. Non-limiting examples of suitable disaccharides include sucrose, lactose, and maltose. Non-limiting examples of suitable oligosaccharides include sucrose, maltotriose, and maltodextrin. In other specific embodiments, the carbohydrates are provided from corn syrup, beet sugar, cane sugar, juice, or tea.

[0150] In another specific embodiment, the hydrating agent is a flavanol that provides cell rehydration. Flavanols are a class of naturally occurring substances found in plants and typically comprise a 2-phenylbenzopyranone molecular skeleton attached to one or more chemical moieties. Non-limiting examples of suitable flavanols used in specific embodiments of the invention include catechins, epicatechins, gallocatechins, epigallocatechins, epicatechin gallate, epigallocatechin 3-galate, theaflavins, theaflavins 3-galate, theaflavins 3'-galate, theaflavins 3,3'-galate, thearubigins, and combinations thereof. Several common sources of flavanols include tea plants, fruits, vegetables, and flowers. In a preferred embodiment, flavanols are extracted from green tea.

[0151] In a particular embodiment, the hydrating agent is a glycerol solution that enhances exercise endurance. Ingestion of solutions containing glycerol has been shown to provide a variety of beneficial physiological effects, such as increased blood volume, reduced heart rate, and decreased rectal temperature.

[0152] In some embodiments, the functional ingredient is at least one saponin. As used herein, this at least one saponin may comprise a single saponin or multiple saponins as functional ingredients in the compositions provided herein. Saponins are natural plant products containing an aglycone ring structure and one or more sugar moieties. Non-limiting examples of specific saponins used in particular embodiments of the invention include group A acetyl saponins, group B acetyl saponins, and group E acetyl saponins. Several common sources of saponins include soybeans, soapwort plants (Saponaria, whose roots have historically been used for soap), and alfalfa, aloe vera, asparagus, grapes, chickpeas, yucca, and various other legumes and wild herbs, having a saponin content of approximately 5% by dry weight. Saponins can be obtained from these sources using extraction techniques well known to those skilled in the art. A description of conventional extraction techniques can be found in U.S. Patent Application No. 2005 / 0123662.

[0153] In some embodiments, the functional ingredient is at least one antioxidant. As used herein, "antioxidant" means any substance that inhibits, suppresses, or reduces oxidative damage to cells and biomolecules.

[0154] Examples of suitable antioxidants used in embodiments of the present invention include, but are not limited to, vitamins, vitamin cofactors, minerals, hormones, carotenoids, carotenoid terpenes, non-carotenoid terpenes, flavonoids, flavonoid polyphenols (e.g., bioflavonoids), flavonols, flavones, phenols, polyphenols, phenolic esters, polyphenolic esters, non-flavonoid phenols, isothiocyanates, and combinations thereof. In some embodiments, the antioxidants are vitamin A, vitamin C, vitamin E, ubiquinone, minerals selenium and manganese, melatonin, α-carotene, β-carotene, lycopene, lutein, zeanthin, cryptoxanthin, resveratol, eugenol, quercetin, catechin, gossypol, hesperidin, curcumin, ferulic acid, thymol, hydroxytyrosol, turmeric, thyme, olive oil, alpha-lipoic acid, glutathione, glutamine, oxalic acid, tocopherol derivatives, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), ethylenediaminetetraacetic acid (EDTA), tert-butylhydroquinone, acetic acid, pectin, tocotrienols, tocopherol, coenzyme Q10, zeaxanthin, astaxanthin, and canthaxanthin. Saponins, limonene, kaempfedrol, myricetin, isorhamnetin, proanthocyanidins, quercetin, rutin, luteolin, apigenin, tangeritin, hesperidin, naringenin, erodictyol, flavan-3-ols (e.g., anthocyanins), gallocatechin, epicatechin and its gallate esters, epigallocatechin and its gallate esters (ECGC), theaflavins and their gallate esters, thearubigins, isoflavones, phytoestrogens, genistein, daidzein, stigmacanoidin, anythocyanin, cyaniding, delphinidin, malvatinin, stigmacanoidin, methyl anthocyanin, petunidin, ellagic acid, gallic acid, salicylic acid, rosmarinic acid, cinnamic acid and its derivatives (e.g., ferulic acid), chlorogenic acid, chicoric acid (acid), gallic tannins, ellagitannins, flavonoids, β-anthocyanins and other plant pigments, silymarin, citric acid, lignans, antinutrients, bilirubin, uric acid, R-α-lipoic acid, N-acetylcysteine, emblicanin, apple extract, apple peel extract (apple polyphenols), red rooibos extract, green rooibos extract.The following ingredients are listed: green, hawthorn fruit extract, raspberry extract, green coffee antioxidant (GCA), 20% wild cherries extract, grape seed extract (VinOseed), cocoa bean extract, hops extract, mangosteen fruit extract, mangosteen shell extract, cranberry extract, pomegranate extract, pomegranate peel extract, pomegranate seed extract, hawthorn berry extract, pomella pomegranate extract, cinnamon bark extract, grape skin extract, blueberry extract, pine bark extract, pycnogenol, elderberry extract, mulberry root extract, goji berry extract, blackberry extract, blueberry extract, blueberry leaf extract, raspberry extract, turmeric extract, citrus bioflavonoids, blackcurrant, ginger, acai berry powder, green coffee bean extract, green tea extract, and phytic acid, or combinations thereof. In alternative embodiments, the antioxidant is a synthetic antioxidant, such as butylated hydroxytoluene (BHT) or butylated hydroxyanisole (BHA). Other sources of suitable antioxidants for use in embodiments of the present invention include, but are not limited to, fruits, vegetables, tea, cocoa beans, chocolate, spices, herbs, rice, yeast, whole grains, or cereal grains.

[0155] Specific antioxidants belong to a class of phytonutrients called polyphenols (also known as "polyphenols"). These polyphenols are a group of chemical substances found in plants, characterized by the presence of more than one phenolic group per molecule. Suitable polyphenols used in embodiments of the present invention include catechins, proanthocyanidins, proanthocyanidins, anthocyanins, quercetin, rutin, resveratrol, isoflavones, curcumin, punicin, ellagitannins, hesperidin, naringin, citrus flavonoids, chlorogenic acid, other similar materials, and combinations thereof.

[0156] In one embodiment, the antioxidant is a catechin, such as epigallocatechin gallate (EGCG). In another embodiment, the antioxidant is selected from proanthocyanidins, proanthocyanidins, or combinations thereof. In a particular embodiment, the antioxidant is anthocyanin. In still other embodiments, the antioxidant is selected from quercetin, rutin, or combinations thereof. In one embodiment, the antioxidant is resveratrol. In another embodiment, the antioxidant is isoflavone. In yet another embodiment, the antioxidant is curcumin. In yet another embodiment, the antioxidant is selected from punicin, ellagitannins, or combinations thereof. In yet another embodiment, the antioxidant is chlorogenic acid.

[0157] In some embodiments, the functional component is at least one dietary fiber. A variety of polymeric carbohydrates with significantly different structures in both composition and bonding fall within the definition of dietary fiber. Such compounds are well known to those skilled in the art, and non-limiting examples include non-starch polysaccharides, lignin, cellulose, methylcellulose, hemicellulose, pectin, gums, mucilage, waxes, inulin, oligosaccharides, fructooligosaccharides, cyclodextrins, and combinations thereof.

[0158] In some embodiments, the functional ingredient is at least one fatty acid. As used herein, "fatty acid" refers to any straight-chain monocarboxylic acid and includes saturated fatty acids, unsaturated fatty acids, long-chain fatty acids, medium-chain fatty acids, short-chain fatty acids, fatty acid precursors (including ω-9 fatty acid precursors), and esterified fatty acids. As used herein, "long-chain polyunsaturated fatty acid" refers to any polyunsaturated carboxylic acid or organic acid having a long aliphatic tail. As used herein, "ω-3 fatty acid" refers to any polyunsaturated fatty acid having a first double bond as the third carbon-carbon bond originating from the terminal methyl end of its carbon chain. In certain embodiments, ω-3 fatty acids may include long-chain ω-3 fatty acids. As used herein, "ω-6 fatty acid" is any polyunsaturated fatty acid having a first double bond as the sixth carbon-carbon bond originating from the terminal methyl end of its carbon chain.

[0159] Suitable ω-3 fatty acids used in embodiments of the present invention may be derived from, for example, algae, fish, animals, plants, or combinations thereof. Examples of suitable ω-3 fatty acids include, but are not limited to, linolenic acid, alpha-linolenic acid, eicosapentaenoic acid, docosahexaenoic acid, octadecanoic acid, eicosapentaenoic acid, and combinations thereof. In some embodiments, suitable ω-3 fatty acids may be provided in fish oil (e.g., herring oil, tuna oil, salmon oil, bonito oil, and cod oil), microalgae ω-3 oil, or combinations thereof. In certain embodiments, suitable omega-3 fatty acids may be derived from commercially available omega-3 fatty acid oils, such as microalgae DHA oil (from Martek, Columbia, MD), OmegaPure (from Omega Protein, Houston, TX), Marinol C-38 (from Lipid Nutrition, Channahon, IL), bonito oil and MEG-3 (from Ocean Nutrition, Dartmouth, NS), Evogel (from Symrise, Holzminden, Germany), or marine oil from tuna or salmon (from Arista Wilton, Connecticut). CT), OmegaSource2000, marine oil from herring and marine oil from cod (from OmegaSource, RTP, NC, Research Triangle, North Carolina).

[0160] Suitable ω-6 fatty acids include, but are not limited to, linoleic acid, gamma-linolenic acid, dihomeno-gamma-linolenic acid, arachidonic acid, eicosadienoic acid, docosadienoic acid, adrenaline, docosapentaenoic acid, and combinations thereof.

[0161] Suitable esterified fatty acids for use in embodiments of the present invention include, but are not limited to, monoacylglycerols containing ω-3 and / or ω-6 fatty acids, diacylglycerols containing ω-3 and / or ω-6 fatty acids, or triacylglycerols containing ω-3 and / or ω-6 fatty acids, and combinations thereof.

[0162] In some embodiments, the functional ingredient is glucosamine, which optionally further comprises chondroitin sulfate.

[0163] In some embodiments, the functional ingredient is at least one preservative. In specific embodiments, the preservative is selected from antimicrobial agents, antioxidants, antienzymes, or combinations thereof. Non-limiting examples of antimicrobial agents include sulfites, propionates, benzoates, sorbates, nitrates, nitrites, bacteriocins, salts, sugars, acetic acid, dimethyl dicarbonate (DMDC), ethanol, and ozone. In one embodiment, the preservative is a sulfite. Sulfites include, but are not limited to, sulfur dioxide, sodium bisulfite, and potassium bisulfite. In another embodiment, the preservative is a propionate. Propionates include, but are not limited to, propionic acid, calcium propionate, and sodium propionate. In yet another embodiment, the preservative is a benzoate. Benzoates include, but are not limited to, sodium benzoate and benzoic acid. In yet another embodiment, the preservative is a sorbate. Sorbic acid includes, but is not limited to, potassium sorbate, sodium sorbate, calcium sorbate, and sorbic acid. In yet another embodiment, the preservative is a nitrate and / or a nitrite. Nitrates and nitrites include, but are not limited to, sodium nitrate and sodium nitrite. In another embodiment, at least one preservative is a bacteriocin, such as nifedipine. In yet another embodiment, the preservative is ethanol. In yet another embodiment, the preservative is ozone. Non-limiting examples of anti-enzyme agents suitable for use as preservatives in specific embodiments of the invention include ascorbic acid, citric acid, and metal chelating agents such as ethylenediaminetetraacetic acid (EDTA).

[0164] In some embodiments, the functional ingredient is selected from at least one probiotic, prebiotic, or combination thereof. Probiotics are beneficial microorganisms that influence the naturally occurring gastrointestinal microbiota of the human body. Examples of probiotics include, but are not limited to, bacteria of the genus *Lactobacillus*, *Bifidobacteria*, *Streptococcus*, or combinations thereof that have been shown to have beneficial effects on humans. In a particular embodiment of the invention, at least one probiotic is selected from the genus *Lactobacillus*. In other specific embodiments of the invention, the probiotic is selected from the genus *Bifidobacteria*. In a specific embodiment, the probiotic is selected from the genus *Streptococcus*.

[0165] The probiotics that can be used according to the present invention are well known to those skilled in the art. Non-limiting examples of foods containing probiotics include yogurt, sauerkraut, kefir, kimchi, fermented vegetables, and other foods containing microbial elements that beneficially influence the host animal by improving intestinal microbial balance.

[0166] According to embodiments of the present invention, prebiotics include, but are not limited to, mucopolysaccharides, oligosaccharides, polysaccharides, amino acids, vitamins, nutrient precursors, proteins, and combinations thereof. According to specific embodiments of the present invention, prebiotics are selected from dietary fiber, including but not limited to polysaccharides and oligosaccharides. Non-limiting examples of oligosaccharides classified as prebiotics according to specific embodiments of the present invention include fructooligosaccharides, inulin, isomaltooligosaccharides, lactitol, lactulose oligosaccharides, lactulose, caramelized dextrin, soybean oligosaccharides, trans-galactosidase oligosaccharides, and xylooligosaccharides. In other embodiments, prebiotics are amino acids. Although many known prebiotics break down to provide carbohydrates for probiotics, some probiotics also require amino acids to provide nutrients.

[0167] Prebiotics are naturally found in a variety of foods, including but not limited to bananas, berries, asparagus, garlic, wheat, oats, barley (and other whole grains), flaxseed, tomatoes, Jerusalem artichoke, onions and chicory, leafy greens (e.g., dandelion leaves, spinach, kale leaves, beets, headless kale, mustard greens, turnip leaves), and legumes (e.g., lentils, kidney beans, chickpeas, navy beans, white beans, black beans).

[0168] In some embodiments, the functional ingredient is at least one weight management agent. As used herein, "weight management agent" includes appetite suppressants and / or thermic agents. As used herein, the phrases "appetite suppressant," "appetite satiety composition," "satiety agent," and "satiety ingredient" are synonymous. The phrase "appetite suppressant" describes macronutrients, herbal extracts, exogenous hormones, appetite suppressants, anorexia nervosa, drugs, and combinations thereof that, when delivered in an effective amount, suppress, inhibit, reduce, or otherwise diminish a person's appetite. The phrase "thermic agent" describes macronutrients, herbal extracts, exogenous hormones, appetite suppressants, anorexia nervosa, drugs, and combinations thereof that, when delivered in an effective amount, activate or otherwise enhance a person's thermic action or metabolism.

[0169] Suitable weight management agents include macronutrients selected from groups consisting of protein, carbohydrates, dietary fat, and combinations thereof. The consumption of protein, carbohydrates, and dietary fat stimulates the release of peptides with appetite-suppressing effects. For example, the consumption of protein and dietary fat stimulates the release of the gastrointestinal hormone cholecystokinin (CCK), while the consumption of carbohydrates and dietary fat stimulates the release of glucagon-like peptide-1 (GLP-1).

[0170] Suitable macronutrient weight management agents also include carbohydrates. Carbohydrates generally include sugars, starches, cellulose, and gums that are converted into glucose by the body for energy. Carbohydrates are generally divided into two categories: digestible carbohydrates (e.g., monosaccharides, disaccharides, and starches) and indigestible carbohydrates (e.g., dietary fiber). Studies have shown that indigestible carbohydrates and complex polymeric carbohydrates with reduced absorption and digestibility in the small intestine stimulate physiological responses that inhibit food intake. Therefore, the carbohydrates presented herein ideally include indigestible carbohydrates or carbohydrates with reduced digestibility. Non-limiting examples of such carbohydrates include polydextrose; inulin; monosaccharide-derived polyols such as erythritol, mannitol, xylitol, and sorbitol; disaccharide-derived alcohols such as isomaltitol, lactitol, and maltitol; and hydrogenated starch hydrolysates. Carbohydrates are described in more detail below.

[0171] In another specific embodiment, the weight management agent is dietary fat. Dietary fat is a lipid comprising a combination of saturated and unsaturated fatty acids. Polyunsaturated fatty acids have been shown to have a greater satiating effect than monounsaturated fatty acids. Therefore, the dietary fats presented herein ideally include polyunsaturated fatty acids, with triacylglycerols being a non-limiting example.

[0172] In another specific embodiment, the weight management agent is an herbal extract. Extracts from a variety of plant types have been identified as having appetite-suppressing properties. Non-limiting examples of plants whose extracts have appetite-suppressing properties include plants from the genera *Hoodia*, *Trichocaulon*, *Caralluma*, *Stapelia*, *Orbea*, *Asclepias*, and *Camellia*. Other embodiments include extracts derived from *Gymnema Sylvestre*, *Kola Nut*, *Citrus Auran tium*, *Tea Paraguayana*, *Griffonia Simplicifolia*, *Guarana*, *myrrh*, *guggul lipid*, and blackcurrant seed oil.

[0173] Herbal extracts can be prepared from any type of plant material or plant biomass. Non-limiting examples of plant material and biomass include stems, roots, leaves, dried powders obtained from plant material, and sap or dried sap. Herbal extracts are typically prepared by extracting sap from a plant and then spray-drying the sap. Alternatively, solvent extraction procedures can be used. After the initial extraction, it may be desirable to further fractionate the initial extract (e.g., by column chromatography) to obtain a herbal extract with enhanced activity. Such techniques are well known to those skilled in the art.

[0174] In one embodiment, the herbal extract is derived from plants of the genus *Pyrotherium*. A sterol glycoside from *Pyrotherium*, known as P57, is believed to be responsible for the appetite-suppressing effect of *Pyrotherium* species. In another embodiment, the herbal extract is derived from plants of the genus *Caratuberside*, non-limiting examples of which include caratuberside A, caratuberside B, bouceroside I, bouceroside II, bouceroside III, bouceroside IV, bouceroside V, bouceroside VI, bouceroside VII, bouceroside VIII, bouceroside IX, and bouceroside X. In yet another embodiment, at least one herbal extract is derived from plants of the genus *T. piliferum*. *T. piliferum* are succulent plants typically native to South Africa, similar to *Pyrotherium*, and include species such as *T. piliferum* and *T. officinale*. In another embodiment, the herbal extract is derived from plants of the genera *Stavaroside* or *Obedia*. Without being bound by any theory, compounds believed to exhibit appetite-suppressing activity are saponins, such as pregnaneglycosides, including stavarosides A, B, C, D, E, F, G, H, I, J, and K. In another embodiment, the herbal extract is derived from plants of the genus *Alpinia*. Without being bound by any theory, these extracts are thought to contain steroidal compounds with appetite-suppressing effects, such as pregnaneglycosides and pregnaneglycosides.

[0175] In another specific embodiment, the weight management agent is an exogenous hormone with weight management function. Non-limiting examples of such hormones include CCK, peptide YY, ghrelin, bufotenoids and gastrin-releasing peptide (GRP), enterostatin, apolipoprotein A-IV, GLP-1, amyloidin, somatostatin, and leptin.

[0176] In another embodiment, the weight management agent is a drug. Non-limiting examples include phenbutylamine, diethylamine benzophenone, benzotriazine, rimonaban, gastrin, fluoxetine hydrochloride, ephedrine, phenethylamine, or other stimulants.

[0177] In some embodiments, the functional ingredient is at least one osteoporosis management agent. In some embodiments, the osteoporosis management agent is at least one calcium source selected from: amino acid chelated calcium, calcium carbonate, calcium oxide, calcium hydroxide, calcium sulfate, calcium chloride, calcium phosphate, calcium hydrogen phosphate, calcium dihydrogen phosphate, calcium malate, calcium citrate malate, calcium tartrate, dissolved substances thereof, and combinations thereof.

[0178] According to a specific embodiment, the osteoporosis management agent is a magnesium source selected from magnesium chloride, magnesium gluconate, magnesium hydroxide, magnesium pyridinecarboxylate, magnesium sulfate, substances dissolved therein, and mixtures thereof. In another specific embodiment, the magnesium source includes amino acid chelated magnesium or creatine chelated magnesium.

[0179] In other embodiments, the osteoporosis agent is selected from vitamin D, vitamin C, vitamin K, their precursors and / or β-carotene and combinations thereof.

[0180] Many plants and plant extracts have also been identified as effective in the prevention and treatment of osteoporosis. Non-limiting examples of suitable plants and plant extracts as osteoporosis management agents include species of the genera *Taraxacum* and *Amelanchier*, as disclosed in U.S. Patent Publication No. 2005 / 0106215, and species of the genera *Lindera*, *Artemisia*, *Acorus*, *Carthamus*, *Carum*, *Cnidium*, *Curcuma*, *Cyperus*, *Juniperus*, and *Prunus*, as disclosed in U.S. Patent Publication No. 2005 / 0079232. Species from the genera *Prunus*, *Iris*, *Cichorium*, *Dodonaea*, *Epimedium*, *Erigonoum*, *Soya*, *Mentha*, *Ocimum*, *thymus*, *Tanacetum*, *Plantago*, *Spearmint*, *Bixa*, *Vitis*, *Rosemarinus*, *Rhus*, and *Anethum*.

[0181] In some embodiments, the functional ingredient is at least one phytoestrogen. Phytoestrogens are compounds found in plants that are typically delivered to the human body through ingestion of plants or plant parts containing phytoestrogens. As used herein, "phytoestrogen" means any substance that causes any degree of estrogen-like effect when introduced into the body. For example, phytoestrogens can bind to estrogen receptors in the body and have a small estrogen-like effect.

[0182] Examples of suitable phytoestrogens used in embodiments of the present invention include, but are not limited to, isoflavones, stilbenes, lignans, resorcyclic acid lactone, coumestan, coumestan, estrol, and combinations thereof. Sources of suitable phytoestrogens include, but are not limited to, whole grains, cereals, fiber, fruits, vegetables, black cohosh, agave root, blackcurrant, viburnum, chasteberries, sclerotium bark, angelica root, devil's club root, false unicorn root, ginseng root, and groundsel. herb), licorice juice, motherwort, peony root, raspberry leaf, Rosaceae plants, sage leaf, sage root, seri berry, wild yam root, flowering yarrow, legumes, soybeans, soybean products (e.g., miso, soy flour, soy milk, soy nuts, soy protein isolate, tempen, or tofu), chickpeas, nuts, lentils, seeds, clover, red clover, dandelion leaves, dandelion root, fenugreek seeds, green tea, hops, red wine, flaxseed, garlic, onion, flaxseed, borage, butterfly weed, caraway, chaste tree, vitex, jujube, dill, fennel seeds, centella asiatica, milk thistle, mint, pomegranate, artemisia, soybean flour, tansy, and kudzu root (kudzu root), and combinations thereof.

[0183] Isoflavones belong to the group of phytonutrients called polyphenols. Generally, polyphenols (also known as "polyphenols class") are a group of chemical substances found in plants, characterized by the presence of more than one phenolic group per molecule.

[0184] Suitable phytoestrogens and isoflavones according to embodiments of the present invention include genistein, daidzein, genistein, chickpea extract A, gentiocarbazone, their corresponding naturally occurring glycosides and glycoside conjugates, maltosine, open-ring isolar resinin, enteroester, enterodiol, plant tissue protein, and combinations thereof.

[0185] Suitable sources of isoflavones used in embodiments of the present invention include, but are not limited to, soybeans, soybean products, legumes, alfalfa sprouts, chickpeas, peanuts, and red clover.

[0186] In some embodiments, the functional ingredient is at least one long-chain aliphatic saturated primary alcohol. Long-chain aliphatic saturated primary alcohols are organic compounds from different groups. The term alcohol refers to the fact that these compounds are characterized by a hydroxyl group (-OH) bonded to a carbon atom. Non-limiting examples of specific long-chain aliphatic saturated primary alcohols used in particular embodiments of the invention include 1-octanol (C8), 1-nonanol (C9), 1-decanol (C10), 1-dodecanol (C12), 1-tetradecanol (C14), 1-hexadecanol (C16), 1-octadecanol (C18), 1-eicosanool (C20), 1-docodecanol (C22), 1-tetracosanool (C24), 1-hexadecanol (C26), 1-heptadecanol (C27), 1-octanosol (C28), 1-nonadecanol (C29), 1-triacontanol (C30), 1-triadecanol (C32), and 1-triacontanol (C34).

[0187] In one embodiment, the long-chain aliphatic saturated primary alcohol is prilool. Prilool is a term relating to a mixture of long-chain aliphatic saturated primary alcohols consisting primarily of: 28-carbon 1-octacosanol and 30-carbon 1-triacontanol, as well as other alcohols in lower concentrations such as 22-carbon 1-docosahexacontanol, 24-carbon 1-tetracosanol, 26-carbon 1-hexacosanol, 27-carbon 1-heptacosanol, 29-carbon 1-nonacontanol, 32-carbon 1-trimosahexacontanol, and 34-carbon 1-trimosahexacontanol.

[0188] In some embodiments, the functional ingredient is at least one phytosterol, phytosterol, or a combination thereof. As used herein, the phrases “sterol,” “phytosterol,” and “plant sterol” are synonymous. Phytosterols and sterols are naturally found in small amounts in many fruits, vegetables, nuts, seeds, grains, legumes, vegetable oils, bark, and other plant sources. Sterols are a subgroup of steroidal compounds having a hydroxyl group at C-3. Typically, phytosterols have a double bond within the steroid nucleus, such as cholesterol; however, phytosterols may also contain a substituted side chain (R), such as an ethyl or methyl group, or an additional double bond at C-24. The structures of phytosterols are well known to those skilled in the art.

[0189] At least 44 naturally occurring phytosterols have been identified, and they are generally derived from plants such as corn, soybean, wheat, and tung oil; however, they can also be produced synthetically to form compositions identical to those naturally occurring ones or compositions having properties similar to those of naturally occurring phytosterols. Suitable phytosterols, without limitation, include, but are not limited to, 4-demethylsterols (e.g., β-sitosterol, campesterol, stigmasterol, brassosterol, 22-dehydrobrassosterol, and Δ5-aprilsterol), 4-monomethylsterols, and 4,4-dimethylsterols (triterpenoids) (e.g., cycloartenol, 24-methylenecyclobranool, and cyclobranol).

[0190] As used herein, the phrases “sterol,” “phytosterol,” and “plant sterol” are synonymous. Phytosterols are saturated sterols that exist in trace amounts in nature and can also be synthesized, such as by hydrogenation of phytosterols. Suitable phytosterols include, but are not limited to, β-sitosterol, campesterol, cycloartenol, and other saturated forms of triterpenoids.

[0191] As used herein, both phytosterols and phytosterols include a variety of isomers such as α and β isomers. The phytosterols and phytosterols of the present invention may also be in their ester forms. Suitable methods for obtaining esters of phytosterols and phytosterols are well known to those skilled in the art and are disclosed in U.S. Patent Nos. 6,589,588, 6,635,774, 6,800,317 and U.S. Patent Publication No. 2003 / 0045473. Non-limiting examples of suitable esters of phytosterols and phytosterols include sitosterol acetate, sitosterol oleate, stigmasterol oleate, and their corresponding phytosterol esters. The phytosterols and phytosterols of the present invention may also include their derivatives.

[0192] additive

[0193] The dairy alternative beverages described herein may further comprise at least one additive. Exemplary additives include, but are not limited to, carbohydrates, polyols, amino acids and their corresponding salts, polyamino acids and their corresponding salts, sugar acids and their corresponding salts, nucleotides, organic acids, inorganic acids, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, plant extracts, flavonoids, alcohols, polymers, and combinations thereof.

[0194] As used herein, the term "polyol" refers to a molecule containing more than one hydroxyl group. Polyols can be diols, triols, or tetraols containing 2, 3, and 4 hydroxyl groups, respectively. Polyols can also contain more than 4 hydroxyl groups, such as pentaols, hexaols, heptaols, etc., containing 5, 6, or 7 hydroxyl groups, respectively. Additionally, polyols can also be sugar alcohols, polyhydroxy alcohols, or polyols as a reduced form of carbohydrate, wherein the carbonyl group (aldehyde or ketone, reducing sugar) has been reduced to a primary or secondary hydroxyl group. In some embodiments, non-limiting examples of polyols include maltitol, mannitol, sorbitol, lactitol, xylitol, isomaltitol, propylene glycol, glycerol (glycerol), threitol, galactitol, palaginose, reduced isomaltooligosaccharide, reduced xylooligosaccharide, reduced gentianose oligosaccharide, reduced maltose syrup, reduced glucose syrup, and sugar alcohols or any other carbohydrate that can be reduced without adversely affecting the flavor.

[0195] Suitable amino acid additives include, but are not limited to, aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, arabinose, trans-4-hydroxyproline, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, GABA (α-isomer, β-isomer, and / or δ-isomer), glutamine, hydroxyproline, taurine, valine, sarcosine, and their salts such as sodium or potassium salts or acid salts. Amino acid additives may also be in D- or L-configuration and in mono-, di-, or ternary forms of the same or different amino acids. Additionally, if appropriate, the amino acids may be α-, β-, γ-, and / or δ-isomers. In some embodiments, combinations of the above amino acids and their corresponding salts (e.g., their sodium, potassium, calcium, magnesium, or other alkali metal or alkaline earth metal salts, or acid salts) are also suitable additives. Amino acids may be natural or synthetic. Amino acids can also be modified. A modified amino acid is any amino acid in which at least one atom has been added, removed, substituted, or a combination thereof (e.g., N-alkyl amino acids, N-acyl amino acids, or N-methyl amino acids). Non-limiting examples of modified amino acids include amino acid derivatives such as trimethylglycine, N-methylglycine, and N-methylalanine. As used herein, modified amino acids encompass both modified and unmodified amino acids. As used herein, amino acids also encompass both peptides and polypeptides (e.g., dipeptides, tripeptides, tetrapeptides, and pentapeptides), such as glutathione and L-alanyl-L-glutamine.

[0196] Suitable polyamino acid additives include poly-L-aspartic acid, poly-L-lysine (e.g., poly-L-α-lysine or poly-L-ε-lysine), poly-L-ornithine (e.g., poly-L-α-ornithine or poly-L-ε-ornithine), poly-L-arginine, other polymeric forms of amino acids, and their salt forms (e.g., calcium, potassium, sodium, or magnesium salts, such as monosodium glutamate). Polyamino acid additives may also be in D- or L-configuration. Additionally, if appropriate, polyamino acids may be α-isomers, β-isomers, γ-isomers, δ-isomers, and ε-isomers. In some embodiments, combinations of the above polyamino acids and their corresponding salts (e.g., their sodium, potassium, calcium, magnesium, or other alkali metal or alkaline earth metal salts or acid salts) are also suitable additives. The polyamino acids described herein may also include copolymers of different amino acids. Polyamino acids may be natural or synthetic. Polyamino acids can also be modified such that at least one atom is added, removed, substituted, or a combination thereof (e.g., N-alkyl polyamino acids or N-acyl polyamino acids). As used herein, polyamino acids encompass both modified and unmodified polyamino acids. For example, modified polyamino acids include, but are not limited to, polyamino acids with different molecular weights (MW), such as poly-L-α-lysine having MW of 1,500, 6,000, 25,200, 63,000, 83,000, or 300,000.

[0197] Suitable sugar acid additives include, but are not limited to, aldonic acid, glucuronic acid, aldonic acid, alginic acid, gluconic acid, glucuronic acid, gluconic acid, galactonic acid, galacturonic acid, and their salts (e.g., sodium salts, potassium salts, calcium salts, magnesium salts or other physiologically acceptable salts) and combinations thereof.

[0198] Suitable nucleotide additives include, but are not limited to, inosine monophosphate (“IMP”), guanosine monophosphate (“GMP”), adenosine monophosphate (“AMP”), cytosine monophosphate (CMP), uracil monophosphate (UMP), inosine diphosphate, guanosine diphosphate, adenosine diphosphate, cytosine diphosphate, uracil diphosphate, inosine triphosphate, guanosine triphosphate, adenosine triphosphate, cytosine triphosphate, uracil triphosphate, their alkali metal salts or alkaline earth metal salts, and combinations thereof. The nucleotides described herein may also include nucleotide-related additives, such as nucleosides or nucleic acid bases (e.g., guanine, cytosine, adenine, thymine, uracil).

[0199] Dairy substitute beverages may also contain at least one organic acid that performs one or more additional functions, including, for example, imparting a sour taste to the beverage, enhancing palatability, increasing thirst-quenching effect, and acting as a mild preservative. Exemplary organic acids include citric acid, malic acid, ascorbic acid, tartaric acid, lactic acid, adipic acid, fumaric acid, gluconic acid, succinic acid, and maleic acid. The selection of one or more specific acids and the amounts used will depend in part on other ingredients, the desired shelf life, and the effect on the beverage's pH, titratable acidity, and taste. Dairy substitute beverages contain at least one organic acid in an amount of about 0.1% to about 1.0% by weight, for example, about 0.2% to about 0.7% by weight, or about 0.3% to about 0.6% by weight. In a particular embodiment, the dairy substitute beverage contains citric acid in an amount of about 0.1% to about 1.0% by weight.

[0200] Suitable organic acid additives include any compound containing a -COOH moiety, such as C2-C30 carboxylic acids, substituted hydroxy C2-C30 carboxylic acids, butyric acid (ethyl ester), substituted butyric acid (ethyl ester), benzoic acid, substituted benzoic acid (e.g., 2,4-dihydroxybenzoic acid), substituted cinnamic acid, hydroxy acids, substituted hydroxybenzoic acid, anisic acid, substituted cyclohexyl carboxylic acids, tannic acid, aconitic acid, lactic acid, tartaric acid, citric acid, isocitric acid, gluconic acid, glucoheponic acid, adipic acid, hydroxycitric acid, malic acid, fruitaric acid (a blend of malic acid, fumaric acid, and tartaric acid), fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, creatine, caffeic acid, bile acids, acetic acid, ascorbic acid, alginic acid, isoascorbic acid, polyglutamic acid, gluconic acid δ-lactone, and their alkali metal salts or alkaline earth metal salt derivatives. In addition, organic acids...

[0201] Suitable polymer additives include, but are not limited to, chitosan, pectin, pectic acid, pectinuric acid, polygalacturonic acid, starch, food hydrolysates or their crude extracts (e.g., Senegal Fibergum™, Seyal arabinose, carrageenan), poly-L-lysine (e.g., poly-L-α-lysine or poly-L-ε-lysine), poly-L-ornithine (e.g., poly-L-α-ornithine or poly-L-ε-ornithine), polypropylene glycol, polyethylene glycol, poly(ethylene glycol methyl ether), polyarginine, polyaspartic acid, polyglutamic acid, polyethyleneimine, alginate, sodium alginate, propylene glycol alginate, and polyethylene glycol sodium alginate, sodium hexametaphosphate and its salts, as well as other cationic and anionic polymers.

[0202] Suitable protein or protein hydrolysate additives include, but are not limited to, bovine serum albumin (BSA), whey protein (including its fractions or concentrates, such as 90% instant whey protein isolate, 34% whey protein, 50% hydrolyzed whey protein and 80% whey protein concentrate), soluble rice protein, soy protein, protein isolates, protein hydrolysates, reaction products of protein hydrolysates, glycoproteins and / or proteoglycans containing amino acids (e.g. glycine, alanine, serine, threonine, asparagine, glutamine, arginine, valine, isoleucine, leucine, n-valine, methionine, proline, tyrosine, hydroxyproline, etc.), collagen (e.g., gelatin), partially hydrolyzed collagen (e.g., hydrolyzed fish collagen), and collagen hydrolysates (e.g., porcine collagen hydrolysates).

[0203] Suitable surfactant additives include, but are not limited to, polysorbates (e.g., polyoxyethylene sorbitan monooleate (polysorbate 80), polysorbate 20, polysorbate 60), sodium dodecylbenzene sulfonate, dioctyl sulfosuccinate or sodium dioctyl sulfosuccinate, sodium dodecyl sulfate, cetylpyridinium chloride (hexadecylpyridinium chloride), hexadecyltrimethylammonium bromide, sodium cholate, carbamoyl, choline chloride, sodium glycocholate, sodium taurodeoxycholate, lauroyl arginine ester, sodium stearoyl lactylate, sodium taurocholate, lecithin, sucrose oleate, sucrose stearate, sucrose palmitate, sucrose laurate, and other emulsifiers.

[0204] Suitable flavonoid additives are classified as flavonols, flavones, flavanones, flavan-3-ols, isoflavones, or anthocyanins. Non-limiting examples of flavonoid additives include, but are not limited to, catechins (e.g., green tea extracts such as Polyphenon™ 60, Polyphenon™ 30, and Polyphenon™ 25 (Mitsui Norin Co., Ltd., Japan)), polyphenols, rutin (e.g., enzyme-modified rutin Sanmelin™ AO (San-fi Gen FFI, Inc., Osaka, Japan)), neohesperidin, naringin, neohesperidin dihydrochalcone, etc.

[0205] Suitable alcohol additives include, but are not limited to, ethanol.

[0206] Suitable astringent compound additives include, but are not limited to, tannic acid, europium chloride (EuCl3), gadolinium chloride (GdCl3), terbium chloride (TbCl3), alum, tannic acid, and polyphenols (e.g., tea polyphenols).

[0207] Methods for preparing dairy product alternative beverages

[0208] A method for preparing the dairy product alternative beverage of the present invention is also provided.

[0209] In one embodiment, a method of preparing a dairy alternative beverage includes one or more dairy alternative components, one or more high-efficiency sweeteners, and one or more organic acid salts selected from the following: sodium gluconate, sodium citrate, sodium lactate, potassium gluconate, potassium citrate, potassium lactate, calcium gluconate, calcium citrate, calcium lactate, calcium lactate, magnesium gluconate, magnesium citrate, magnesium lactate, magnesium lactate, and their anhydrous and hydrated forms.

[0210] The method may further include combining water. The method may further include combining one or more rare sugars. One or more flavoring ingredients. All components and their respective amounts in dairy alternative beverages have been described above.

[0211] Any dairy alternative beverage described in this article can be prepared using this method.

[0212] Methods for preparing dairy alternative beverages are known in the art and include combining all ingredients and pasteurizing the resulting mixture. The pasteurized mixture is then cooled to, for example, 4°C. Example

[0213] Materials and Methods

[0214] Commercial stevia (Sweegen Bestevia Rebaudioside-M 95% purity) and monk fruit juice concentrate (3.3-3.5 wt% monk fruit glycoside V, 65-70° Brix, Monk Fruit Corp) and crystalline allulose (Tate & Lyle DOLCIA PRIMA DS crystalline allulose) are used to sweeten dairy alternative bases.

[0215] The following commercial products were used to prepare the base: For dairy alternatives, Pure Almond Sugar-Free Plain Almond Milk and Westsoy Organic Sugar-Free Plain Soy Milk were used. Food-grade salt with high purity (>95%) (shown in Table 1) was obtained from different suppliers. The potassium lactate solution contained 60% solids (60% purity).

[0216] Table 1. Compounds used in beverages and maximum levels

[0217]

[0218] Dairy alternative beverage production

[0219] Weigh the ingredients (sweeteners, organic acid salts, rare sugars, flavorings) and add them to the base (unsweetened almond milk or unsweetened soy milk) and dissolve until completely dissolved. Pasteurize the beverage (88°C-90°C), fill 300 ml PET bottles, and then cool in ice water. Store the beverage at 4°C and enjoy chilled.

[0220] Table 2 below shows the composition list of the control sample that does not contain organic acid salts.

[0221] For the test samples, different organic acid salts were added to the control base samples in amounts (ppm) as shown in Tables 3, 4, 7 and 8.

[0222] Table 2. Exemplary dairy alternative beverage compositions

[0223]

[0224] Table 3. Salt combinations in almond milk (test samples 1-8)

[0225]

[0226] Table 4. Salt Combinations in Almond Milk (Test Samples 9-16)

[0227]

[0228] Sensory evaluation

[0229] The beverages were blind-tasted by a panel of five experts. Samples were coded and presented randomly to the panel members. Panel members were instructed to eat unsalted biscuits and rinse their mouths with water before and between samples. The maximum number of samples per phase was set at six to avoid fatigue. For each sample, panel members were instructed to take three sips and then write their evaluation comments.

[0230] Table 5. Sensory Results - Almond Milk - Lower Salt Concentration

[0231]

[0232] Of the samples tested, all outperformed the control sample, and it appears that these organic acid salts significantly improved the overall flavor by reducing or suppressing the aftertaste from high-intensity sweeteners and rounding out the overall flavor.

[0233] Table 6. Almond milk - higher salt concentration

[0234]

[0235] Increasing the concentration of organic acid salts significantly improved the overall flavor, resulting in a richer mouthfeel, a fuller creamy character, and a refreshing finish. All team members agreed that all tested samples were superior to the control sample, which was powdery and had a longer, more lingering sweetness.

[0236] Table 7. Salt Combinations in Soy Milk (Test Samples 1-8)

[0237]

[0238] Table 8. Salt Combinations in Soy Milk (Test Samples 9-16)

[0239]

[0240] Sensory evaluation

[0241] The beverages were blind-tasted by a panel of five experts. Samples were coded and presented randomly to the panel members. Panel members were instructed to eat unsalted biscuits and rinse their mouths with water before and between samples. The maximum number of samples per phase was set at six to avoid fatigue. For each sample, panel members were instructed to take three sips and then write their evaluation comments.

[0242] Table 9. Sensory Results - Soy Milk - Lower Salt Concentration

[0243]

[0244] Of the samples tested, all outperformed the control sample, and it appears that organic acid salts significantly improved the overall flavor by reducing or suppressing the aftertaste from high-intensity sweeteners and rounding out the overall flavor.

[0245] Table 10. Soy milk - higher salt concentration

[0246]

[0247] Increasing the concentration of organic acid salts significantly improved the overall flavor, resulting in a richer mouthfeel, a fuller creamy character, a refreshing finish, and no beany aftertaste. All team members agreed that all tested samples were superior to the control sample, which was powdery, had a beany taste, and retained more sweetness.

Claims

1. A dairy product substitute beverage, comprising: (a) A dairy alternative component comprising: water and one or more edible non-dairy proteins and / or one or more beta-glucans; wherein the one or more edible non-dairy proteins are selected from the group consisting of: algae, legumes, broccoli, nuts, potatoes, oats, seeds, vegetarian meat, tandoori, tofu, fungal proteins, insects, and mixtures thereof; (b) One or more potent sweeteners selected from the group consisting of: rebaudin A, rebaudin M, rebaudin AM, rebaudin E, rebaudin I, rebaudin N, rebaudin B, monk fruit juice or monk fruit juice concentrate, monk fruit extract, cimanin I, mogroside V, syrup, kiwifruit protein (and its variants), brassin (and its variants), indigo protein (and its variants), sweet truffle protein (and its variants), sucralose, acesulfame potassium, aspartame, saccharin, cyclamate, and combinations thereof; and (c) One or more organic acid salts selected from the following: sodium gluconate, sodium citrate, sodium lactate, potassium gluconate, potassium citrate, potassium lactate, calcium gluconate, calcium citrate, calcium lactate, calcium lactate, magnesium gluconate, magnesium citrate, magnesium lactate, magnesium lactate, and their anhydrous and hydrated forms.

2. The dairy substitute beverage as claimed in claim 1, further comprising: (d) one or more rare sugars.

3. The dairy alternative beverage as claimed in claim 1, further comprising: (e) one or more flavoring ingredients.

4. The dairy alternative beverage of claim 1, further comprising: (f) one or more flavor-modifying ingredients.

5. The dairy product substitute beverage as described in claim 1, wherein, The one or more edible non-dairy proteins comprise one or more plant-derived proteins and / or one or more beta-glucans; wherein the one or more plant-derived proteins are derived from plant sources selected from the group consisting of algae, legumes, broccoli, nuts, potatoes, oats, seeds, vegetarian meat, tempeh, tofu, and mixtures thereof.

6. The dairy product substitute beverage as described in claim 5, wherein, The one or more plant-derived proteins include almond protein.

7. The dairy product substitute beverage as described in claim 6, wherein, The one or more plant-derived proteins include soy protein.

8. The dairy product substitute beverage as described in claim 1, wherein, The one or more β-glucans are selected from β-glucans derived from cereals.

9. The dairy product substitute beverage as described in claim 1, wherein, The cereal-derived β-glucan is oat-derived β-glucan.

10. The dairy product substitute beverage as described in claim 1, wherein, The one or more high-efficiency sweeteners are selected from the group consisting of: rebaudioside M, rebaudioside AM, monk fruit juice or monk fruit juice concentrate, monk fruit extract, symmonoside I, mogroside V, kiwifruit sweet protein, brassinoside, indigoside, and combinations thereof.

11. The dairy product substitute beverage as claimed in claim 1, wherein, The one or more organic acid salts include sodium salts selected from the group consisting of sodium gluconate, sodium citrate, sodium lactate, and their anhydrous and hydrated forms.

12. The dairy product substitute beverage as described in claim 1, wherein, The one or more organic acid salts include potassium salts selected from the group consisting of potassium gluconate, potassium citrate, potassium lactate, and their anhydrous and hydrated forms.

13. The dairy product substitute beverage as described in claim 1, wherein, The one or more organic acid salts include calcium salts selected from the group consisting of: calcium gluconate, calcium citrate, calcium lactate, calcium lactate gluconate, and their anhydrous and hydrated forms.

14. The dairy product substitute beverage as described in claim 1, wherein, The one or more organic acid salts include magnesium salts selected from the group consisting of magnesium gluconate, magnesium citrate, magnesium lactate, magnesium lactate gluconate, and their anhydrous and hydrated forms.

15. The dairy product substitute beverage as described in claim 1, wherein, The one or more organic acid salts include sodium gluconate.

16. The dairy product substitute beverage as claimed in claim 1, wherein, The one or more organic acid salts include calcium citrate and magnesium lactate.

17. The dairy product substitute beverage as claimed in claim 1, wherein, The one or more organic acid salts include potassium citrate and potassium lactate.

18. The dairy product substitute beverage as claimed in claim 1, wherein, The one or more organic acid salts include calcium citrate and calcium lactate.

19. The dairy product substitute beverage as claimed in claim 1, wherein, The one or more organic acid salts include calcium citrate and potassium lactate.

20. The dairy product substitute beverage as claimed in claim 1, wherein, The one or more organic acid salts include calcium lactate gluconate.

21. The dairy product substitute beverage as claimed in claim 1, wherein, The one or more organic acid salts include potassium citrate and magnesium lactate.

22. The dairy product substitute beverage as claimed in claim 1, wherein, One or more organic acid salts are selected from the group consisting of sodium gluconate, potassium citrate, potassium lactate, and calcium citrate.

23. The dairy product substitute beverage as described in claim 1, wherein, The total concentration of one or more organic acid salts in the dairy alternative beverage is in the range of about 50 ppm to about 1000 ppm.

24. The dairy product substitute beverage as claimed in claim 1, wherein, The dairy alternative beverage contains two or more types of organic acid salts.

25. The dairy product substitute beverage as described in claim 1, wherein, The dairy alternative beverage contains dairy alternative components in a total amount of about 10% to about 99.9% by weight of the beverage.

26. The dairy product substitute beverage as described in claim 2, wherein, The rare sugars are selected from the group consisting of: allulose (D-false fructose), L-ribose, D-tagatose, L-glucose, L-fucose, L-arabinose, D-minobiose, D-leuconitose (D-leuconitose), and combinations thereof.

27. The dairy product substitute beverage as described in claim 3, wherein, The flavoring ingredients are selected from: vanilla flavoring agents, vanillin, and vanilla extract.

28. The dairy beverage as described in claim 4, wherein, The flavor-modifying components are selected from: phloretin, naringin dihydrochalcone, hesperidin, hesperidin dihydrochalcone, hesperidin dihydrochalcone-4-glucoside, and combinations thereof.

Images