Beverages containing improved-taste salt

Abstract

A diet beverage is provided that contains at least one sweetener, certain magnesium and / or calcium salts, particularly magnesium and / or calcium C2-C9 organic salts, and optionally one or more taste modifiers. The use of said salts and optional taste modifiers improves one or more taste attributes of the beverage, thereby improving its flavor profile.

Description

[Technical field]

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS This application claims priority to U.S. Provisional Patent Application No. 63 / 183,730, filed May 4, 2021, and U.S. Provisional Patent Application No. 63 / 295,081, filed December 30, 2021, the contents of which are incorporated herein by reference.

[0002] The present invention generally relates to beverages containing at least one sweetener and a specific magnesium salt and / or calcium salt, and optionally one or more additional taste modifiers. The present invention further includes methods for improving the taste and flavor profile of the beverage, as well as methods for preparing the beverage. [Background technology]

[0003] Natural high-calorie sugars such as sucrose, fructose and glucose are used to provide a pleasant taste to beverages. Sucrose imparts a taste that is preferred by consumers. Sucrose provides excellent sweetness characteristics, but is disadvantageously high in calories.

[0004] Consumers are increasingly preferring non-caloric or low-caloric sweeteners, and such sweeteners are being introduced to meet consumer demand. However, non-caloric and low-caloric sweeteners are somewhat different from natural caloric sugars, which causes consumer dissatisfaction. On a taste basis, high sensitivity sweeteners exhibit different time profiles, maximum responses, flavor profiles, mouthfeel, and / or adaptation behaviors than sugar. High sensitivity sweeteners often exhibit delayed sweetness onset, sweet aftertaste lingering, bitter, metallic, astringent, cool, and / or licorice-like tastes. Beverages sweetened with high sensitivity sweeteners are often described as watery and lacking in mouthfeel compared to beverages sweetened with sucrose.

[0005] U.S. Patent No. 9,011,956 describes the use of certain sweet taste improving additives to improve the taste of natural high sensitivity sweeteners. The '056 patent describes sweet taste improving additives including certain inorganic salts that impart a more sugar-like taste or character to beverages sweetened with natural high sensitivity sweeteners.

[0006] U.S. Pat. No. 10,602,758 discloses Na + , K + , Ca 2+ , and Mg 2+ The '758 patent describes sweetener compositions containing taste modifier ingredients that include various combinations of salts, primarily chloride salts. 2+ and Ca 2+ report that when used individually at concentrations below 12 mM, rebaudioside A did not significantly affect the appearance time, sweetness retention, body / mouthfeel, and sweetness blunting in citrate buffer, but higher levels (e.g., 20-100 mM) were found to impart an undesirable salty taste. In addition, the use of MgCl2 and CaCl2 was found to result in corrosion of traditional cans used to hold diet carbonated beverages.

[0007] WO 01 / 70049 discloses that certain types of divalent and trivalent cation salts are useful in cola-type soft drinks and syrups, particularly Mg 2+ and Ca 2+ It is described as enhancing the stability of neotame and aspartame in edible compositions containing phosphates, phosphites, sulfites, sulfates, hydroxides, and chlorides. Summary of the Invention [Problem to be solved by the invention]

[0008] There remains a need for diet beverages that utilize salt to modify flavor and time profiles that do not cause can corrosion. There remains a strong consumer demand for no-calorie or low-calorie beverages that taste similar to sucrose-sweetened beverages. [Means for solving the problem]

[0009] In one aspect, the present invention provides a sweetener comprising at least one non-sucrose sweetener and Ca 2+ And / or Mg 2+ and at least one salt having a cation selected from the group consisting of lactate, citrate, gluconate, lactate gluconate, anhydrous and hydrated forms thereof, and combinations thereof.

[0010] Ca required to obtain the most sucrose-like time and flavor profile 2+ And / or Mg 2+ It is understood that the anion identities of the salts contained, their relative amounts, and total concentration will depend on the beverage, e.g., the particular type of beverage matrix and / or sweetener used.

[0011] At least one non-sucrose sweetener can be any sweetener, preferably a high sensitivity sweetener. Particularly desirable high sensitivity sweeteners include steviol glycosides (e.g., rebaudioside A, D, M, B, AM and N), mogrosides (mogroside V, siamenoside, mogroside IV, mogroside IIIe), protein sweeteners and their variants (thaumatin, brazzein, Amai protein, sweet truffle protein), sucralose, potassium acesulfame, aspartame, neotame, advantame, scillamate and saccharin. In the embodiment where the beverage is a low-calorie beverage, sugar (sucrose) can also be used as a sweetener in combination with one or more high sensitivity sweeteners.

[0012] In some embodiments, Ca 2+ and Mg 2+A single salt having a cation selected from and an anion selected from lactate, citrate, gluconate, lactate gluconate, anhydrous and hydrated forms thereof provides a beverage with a higher sucrose sweetness profile than the beverage in the absence of the salt. In other embodiments, two or more salts are required to achieve a beverage with a higher sucrose sweetness profile. In embodiments having two salts, Mg 2+ Cation-containing salts and Ca 2+ The weight ratio of the cation-containing salts can vary from about 5:1 to about 1:1.

[0013] The concentration of at least one salt described herein can vary from about 100 ppm to about 1,000 ppm, or from about 0.1 mM to about 5 mM.

[0014] The beverage of the present invention may be any type of beverage, but is preferably a carbonated soft drink, for example a lemon-lime or orange flavoured carbonated soft drink.

[0015] In another aspect, the present invention provides a beverage comprising: (a) a sweetening amount of at least one sweetener; and (b) a taste modifying composition comprising at least one C2-C9 organic acid salt having at least one cation and at least one anion, wherein the cation is selected from the group consisting of Ca, Ca(II), ... 2+ and Mg 2+ and the anion is an anion of a C2-C9 organic acid.

[0016] In certain embodiments, the C2-C9 organic acid is a monocarboxylic acid, preferably an alpha hydroxy acid.

[0017] In specific embodiments, the anion has Formula I: [ka] (In the formula, n=1~7) It is of the following.

[0018] Exemplary anions of formula I include gluconate; 2,3-dihydroxypropionate; and 2,3-dihydroxybutanoate.

[0019] In another embodiment, the anion has formula II: [ka] (Wherein, n=0 to 7, R=OH or H) It is of the following.

[0020] Exemplary anions of formula II include lactate, acetate, propionate, butyrate, isobutyrate, valerate, isovalerate, and 2-methylbutanoate.

[0021] In another embodiment, the compound of formula III: [ka] (Wherein, R=OH, CH3 or NH2, n=1 to 5) anion.

[0022] Exemplary anions of formula III include 2-hydroxybenzoic acid, 3-hydroxybenzoic acid, 4-hydroxybenzoic acid, 2,3-dihydroxybenzoic acid, 2,4-dihydroxybenzoic acid, 3,4-dihydroxybenzoic acid, 3,5-dihydroxybenzoic acid, 2,6-dihydroxybenzoic acid, 2,3,4-trihydroxybenzoic acid, 2,3,5-trihydroxybenzoic acid, 2,4,5-trihydroxybenzoic acid, 2,3,6-trihydroxybenzoic acid, 2,4,6-trihydroxybenzoic acid, 4-methoxysalicylic acid, 4-aminobenzoic acid, and 3-aminobenzoic acid.

[0023] In another embodiment, the C2-C9 organic acid is a dicarboxylic acid, preferably an alpha hydroxy acid. In one embodiment, the anion is represented by formula IV: [ka] (Wherein, n=1 to 7, R=H or OH) It is of the following.

[0024] Exemplary anions of formula IV include maleate, tartrate, tartronate, succinate, glutarate, adipate, and malonate.

[0025] In another embodiment, the anion has formula V: [ka] (In the formula, n=0~5) It is of the following.

[0026] Exemplary anions of formula V include fumarate and maleate.

[0027] In another embodiment, the C2-C9 organic acid salt is a tricarboxylic acid. In one embodiment, the anion is represented by formula VI: [ka] (In the formula, n=0~6) It is of the following.

[0028] Exemplary anions of Formula VI are citrate and isocitrate.

[0029] The taste modifying composition can include a single C2-C9 organic acid salt or two or more C2-C9 organic acid salts, in which the anions in each C2-C9 organic acid salt can be the same or different.

[0030] At least one C2 to C9 organic acid salt is present in the beverage at a concentration of about 0.1 mM to about 5 mM, preferably about 0.1 mM to about 3 mM, about 0.1 mM to about 2 mM, or 0.1 mM to about 1 mM.

[0031] The taste modifying composition may further comprise at least one amino acid, at least one dihydrochalcone, at least one medium chain fatty acid, and / or at least one FEMA GRAS compound selected from FEMA GRAS 4669, FEMA GRAS 4701, and FEMA GRAS 4965.

[0032] The at least one sweetener may be any sweetener, but is preferably a high sensitivity sweetener, a carbohydrate sweetener (e.g., sucrose, HFCS, fructose, and glucose), a rare sugar sweetener (e.g., allulose, tagatose, and allose), a sugar alcohol (e.g., erythritol, xylitol, and sorbitol), and combinations thereof.

[0033] Preferred sweeteners include rebaudioside M, rebaudioside A, rebaudioside D, mogroside V, siamenoside I, scyllatose, brazzein (and variants thereof), thaumatin (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, aspartame, acesulfame K, saccharin, cyclamate, neotame, advantame, tagatose, allulose, erythritol and combinations thereof.

[0034] At least one salt described herein modulates one or more taste attributes of the beverage to improve the flavor profile of the beverage. One advantage of the beverages described herein is that the Ca salt used 2+ and Mg 2+ Salt is less expensive than many sweet taste improving additives (e.g., polyols such as erythritol) that have been taught to modify the taste and flavor profile of non-sucrose sweeteners. The taste modulating agent compositions described herein are better taste modulating agents than those previously described (e.g., U.S. Pat. No. 10,602,758), do not cause corrosion in the can, and provide stability to the sweetener.

[0035] Without wishing to be bound by theory, it is possible that the salts described herein aid in the perforation of the mucin layer, thereby allowing quicker access of sweeteners to the sweet receptors (resulting in a quicker sweetness onset) and quicker excretion of sweeteners (reducing sweetness retention). 2+ and Mg 2+ It is also known that salt can activate the calcium-sensing receptor (CaSR) and be involved in kokumi, a taste that enhances one of the five basic tastes (sweetness, saltiness, sourness, bitterness, and umami) and also enhances the accompanying tastes (thickness, breadth (mouthfeel), continuity, and harmony, etc.). 2+ and Mg 2+ Salt may activate the CaSR and provide a rich taste. 2+ It can also activate mechanoreceptors and produce a sugar-like mouthfeel.

[0036] The identity of both the anion and cation appears to influence the modification properties of the C2-C9 organic acid salts.

[0037] In some embodiments, at least one C2-C9 organic acid salt improves the long-term stability of the non-sucrose sweetener.

[0038] The beverage may be any beverage, for example, carbonated or non-carbonated. Low-calorie and zero-calorie beverages are contemplated herein.

[0039] The beverage may further comprise citric acid and malic acid and / or tartaric acid as a substitute for citric acid when present in the beverage matrix. In a specific embodiment, the weight ratio of citric acid to malic acid and / or tartaric acid is 4:1 to 3:2. In a more specific embodiment, the weight ratio of citric acid to malic acid is 4:1 to 3:2. In another more specific embodiment, the weight ratio of citric acid to tartaric acid is 4:1 to 3:2.

[0040] The beverage may further comprise at least one functional ingredient and / or additive.

[0041] In another aspect, the present invention provides a method of making a beverage taste more similar to a sucrose-sweetened beverage, comprising: (i) obtaining a beverage comprising at least one non-sucrose sweetener; and (ii) adding at least one salt as described herein to provide a beverage having one or more improved taste attributes compared to the beverage in the absence of the at least one salt as described herein.

[0042] In another aspect, the present invention provides a method of improving the flavor profile of a beverage, comprising: (i) obtaining a beverage comprising at least one sweetener; and (ii) adding a taste modifying composition comprising at least one C2-C9 organic acid salt to provide the beverage with one or more improved taste attributes compared to the beverage in the absence of the taste modifying composition.

[0043] In another aspect, the invention provides a method of preparing a beverage comprising: (i) obtaining a beverage comprising at least one non-sucrose sweetener; and (ii) adding at least one salt as described herein to the beverage.

[0044] In another aspect, the present invention provides a method of preparing a beverage, the method comprising: (i) obtaining a beverage comprising at least one sweetener; and (ii) adding to the beverage a taste modifying composition comprising at least one C2-C9 organic acid salt.

[0045] In another aspect, the present invention provides a method for improving the stability of a non-sucrose sweetener in a beverage, the method comprising the steps of: (i) obtaining a beverage comprising at least one non-sucrose sweetener as described herein; and (ii) adding to the beverage at least one C2-C9 organic acid salt as described herein. [Brief description of the drawings]

[0046] [Figure 1]1 shows the sensory profiles of a prior art reb A sweetened beverage and a beverage of the present invention (Example 1). [Diagram 2] 1 shows the sensory profiles of a prior art reb M sweetened beverage and a beverage of the present invention (Example 2). [Diagram 3] 1 shows the sensory profile of various organic and inorganic salts in a zero calorie beverage sweetened with reb M (Example 3): Reb M control (black dashed line), 218.14 ppm Na gluconate (grey dashed line), 150.4 ppm Mg citrate (grey solid line), 238.5 ppm Mg lactate (black solid line), 203 ppm Mg chloride (grey dashed line), 334 ppm Ca lactate + Ca gluconate (long dashed black line), 141 ppm Ca chloride (grey dashed line), 190 ppm Ca citrate (dotted black line), 308 ppm Ca lactate (short dashed black line). [Figure 4] The bitterness, residual bitterness and saltiness of the same beverage as in Figure 3 are shown (Example 3). [Diagram 5] FIG. 1 shows the sensory profile of a zero calorie beverage containing reb M and various concentrations of calcium lactate+calcium gluconate (Example 4). [Figure 6] FIG. 1 shows the sensory profile of a medium calorie beverage containing reb M and various concentrations of calcium lactate+calcium gluconate (Example 4). [Figure 7] FIG. 14 shows the effect of calcium lactate plus calcium gluconate concentration in a zero calorie beverage containing a CAB-K matrix sweetened with rebaudioside M (Example 5). [Figure 8] FIG. 14 shows the sensory attributes of various C2-C9 organic acid salts in a zero-calorie beverage sweetened with rebaudioside M in a CAB-K matrix (Example 6). [Figure 9] FIG. 7 shows the sensory attributes of beverages containing calcium C2-C9 organic acid salts with two different anions (lactate and gluconate) or three different anions (lactate, gluconate, and citrate) in a zero-calorie CAB-K beverage sweetened with rebaudioside M (Example 7). [Figure 10]FIG. 14 shows the sensory attributes associated with calcium citrate, lactate, and gluconate in a zero calorie beverage containing a CAB-K matrix system sweetened with rebaudioside M (Example 8). [Figure 11] FIG. 14 shows the sensory attributes associated with calcium and magnesium lactate in a zero calorie beverage containing a CAB-K matrix system sweetened with rebaudioside M (Example 8). [Figure 12] FIG. 14 shows the sensory attributes of a zero calorie beverage sweetened with rebaudioside M and having a CAB-K matrix system containing calcium or magnesium citrate (Example 9). [Figure 13] FIG. 14 shows the sensory attributes of a zero calorie beverage sweetened with rebaudioside M and including a CAB-K matrix system containing calcium chloride or magnesium chloride (Example 9). [Figure 14] FIG. 14 shows the sensory attributes of a zero calorie beverage sweetened with rebaudioside M and including a CAB-K matrix system containing calcium or magnesium lactate (Example 9). [Figure 15] FIG. 14 shows the sensory attributes of a zero calorie beverage containing a CAB-K matrix system sweetened with rebaudioside M containing magnesium gluconate or calcium gluconate (Example 11). [Figure 16] FIG. 11 shows the sensory attributes of a zero calorie beverage containing a CAB-K matrix system sweetened with rebaudioside M containing magnesium and calcium salts of citric and lactic acid (Example 11). [Figure 17] FIG. 12 shows the sensory profile of sodium gluconate and chloride salts in a zero calorie beverage containing a CAB-K buffer system sweetened with rebaudioside M (Example 12). [Figure 18] FIG. 12 shows the sensory profile of potassium gluconate and chloride salts in a zero calorie beverage containing a CAB-K buffer system sweetened with rebaudioside M (Example 12). [Figure 19]FIG. 12 shows the sensory profile of magnesium gluconate and chloride salts in a zero calorie beverage containing a CAB-K buffer system sweetened with rebaudioside M (Example 12). [Figure 20] FIG. 12 shows the sensory profile of calcium gluconate and chloride salts in a zero calorie beverage containing a CAB-K buffer system sweetened with rebaudioside M (Example 12). [Figure 21] The saltiness of the gluconate and chloride salts of sodium, potassium, magnesium and calcium is shown (Example 12). [Figure 22] The bitter taste of the gluconate and chloride salts of sodium, potassium, magnesium and calcium is shown (Example 12). [Figure 23] FIG. 14 shows the sensory profiles of calcium chloride, citrate, lactate, and lactate+gluconate in a zero calorie beverage containing a CAB-K matrix system (Example 13) sweetened with rebaudioside M. [Figure 24] FIG. 14 shows the sensory attributes of various organic salts of calcium in a zero calorie beverage containing a CAB-K matrix system sweetened with rebaudioside M (Example 14). [Diagram 25] FIG. 15 shows the effect of tripotassium citrate in the CAB-K buffer system (Example 15). [Figure 26] 1 shows the effect of various salts on the pH of a beverage containing a CAB-K matrix system sweetened with Rebaudioside M (Example 16). [Figure 27] FIG. 17 shows the sensory attributes of a low-calorie beverage containing organic salts, erythritol, allulose and tagatose (Example 17). [Figure 28] The overall evaluation of a low-calorie beverage containing naringin dihydrocalone (NDC) and calcium lactate + calcium gluconate is shown (Example 18). [Figure 29] The overall evaluation of a zero-calorie, orange-flavored carbonated beverage sweetened with a mixture of Reb M80 and RA95, calcium lactate + calcium gluconate, and phloretin is shown (Example 19). DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0047] I. Definition As used herein, "C2-C9 organic acid salt" refers to a carboxylate of an acid having 2 to 9 carbon atoms, hydrogen, and oxygen.

[0048] As used herein, "beverage" refers to a liquid suitable for human consumption.

[0049] As used herein, "diet beverage" refers to a beverage having 0-60 calories per 8 oz serving. Diet beverages include medium calorie beverages, low calorie beverages, and zero calorie beverages.

[0050] As used herein, "low-calorie beverage" refers to a beverage that contains a mixture of a high-calorie sweetener (e.g., sucrose) and one or more non-sucrose-based intense sweeteners. Low-calorie beverages include medium-calorie beverages and low-calorie beverages.

[0051] As used herein, a "full-calorie beverage" refers to a beverage having between 61 calories and about 120 calories per 8 oz serving. Full-calorie beverages are typically sweetened with high-calorie sweeteners such as sucrose or fructose.

[0052] As used herein, "medium calorie beverage" refers to a beverage having between 41 and 60 calories per 8 oz serving.

[0053] As used herein, "low calorie beverage" refers to a beverage having between 6 and 40 calories per 8 oz serving.

[0054] As used herein, a "zero calorie beverage" refers to a beverage that has less than 5 calories per 8 oz serving.

[0055] As used herein, "natural high sensitivity sweetener" or "NHPS" refers to any naturally occurring sweetener characterized by having a higher sweetness sensitivity than sucrose, fructose, or glucose, but fewer calories. Natural high sensitivity sweeteners can be provided as pure compounds or, alternatively, as part of an extract.

[0056] As used herein, "no saltiness" refers to the inability to detect saltiness in a beverage. Methods for determining whether a beverage is salty are well known in the art, for example, J. Giguere, et al., "Abstract 18991: Salt Taste Detection and Recognition Thresholds-Reliability of a Rapid Sensory Analysis Method", Circulation, November 25, 2014, Vol 130, Issue suppl 2. The time stability of a rapid sensory analysis based on the 3-alternative forced-choice (3-AFC) method (ASTM E679) was tested with the participation of 30 adult volunteers. The detection threshold (DT) and recognition threshold (RT) of salt were determined using successive increasing concentrations.

[0057] As used herein, "synthetic high sensitivity sweetener" refers to any composition that is not naturally occurring and is characterized by having a higher sweetness sensitivity than sucrose, fructose, or glucose, but fewer calories.

[0058] "Total mogroside content," as used herein, refers to the sum of the relative weight contributions of each mogroside in a sample.

[0059] "Total steviol glycoside content," as used herein, refers to the sum of the relative weight contributions of each steviol glycoside in a sample.

[0060] II. Beverage In one aspect, the present invention provides a sweetener comprising at least one non-sucrose sweetener and Ca 2+ and Mg 2+ The present invention provides a diet beverage comprising at least one salt having a cation selected from the group consisting of 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 2

[0061] In another aspect, the present invention provides a beverage comprising at least one sweetener and a taste modifying composition comprising at least one C2-C9 organic acid salt, wherein the C2-C9 organic acid salt is selected from the group consisting of Ca, H, and C12. 2+ and Mg 2+ and at least one anion of a C2 to C9 organic acid. The anion of the present invention is a carboxylate anion of a C2 to C9 organic acid.

[0062] Diet drinks contain at least one non-sucrose sweetener, and therefore contain fewer calories than typical full-calorie sucrose-sweetened drinks.In such drinks, non-sucrose sweeteners (e.g., high-sensitivity sweeteners) are present in a sweetening amount that reduces the amount of sucrose required to achieve a desired level of sweetness, but often induce non-sucrose sweetened characteristics such as sweetness linger, bitterness, bitter aftertaste, metallic taste, astringent taste, licorice taste, and poor mouthfeel.The salt and taste modifier compositions described have been found to significantly improve the unpleasant taste attributes of non-sucrose sweeteners and provide an overall more sucrose-like sweetened sensory profile. Exemplary taste attribute adjustments include reducing or eliminating bitterness, reducing or eliminating bitter linger, reducing or eliminating sourness, reducing or eliminating astringency, reducing or eliminating saltiness, reducing or eliminating metallic notes, improving mouthfeel, reducing or eliminating sweet linger, increasing sweetness onset, and increasing sweetness intensity. Multiple taste attributes can be adjusted simultaneously such that the salt-containing beverage as a whole has more sucrose sweetening characteristics compared to the corresponding beverage without salt. Methods for quantifying the improvement in sucrose sweetening characteristics are known in the art and include taste testing and histogram mapping using an isosweet sucrose sweetened beverage control.

[0063] The taste modulating agent compositions described herein are better modifiers than those previously described (e.g., U.S. Pat. No. 10,602,758), and advantageously contain C2-C9 organic acid salts that do not cause corrosion in the can. Additionally, the C2-C9 organic acid salts of the present invention provide improved long-term stability of non-sucrose sweeteners.

[0064] A. Sweeteners Sweeteners are present in the beverages described herein in sweetening amounts. Non-sucrose sweeteners include high sensitivity sweeteners, rare sugars, carbohydrates, and sugar alcohols.

[0065] The high sensitivity sweetener can be any known high sensitivity sweetener, including natural and synthetic high sensitivity sweeteners.

[0066] Non-limiting examples of natural high sensitivity 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 monoside, steviol bioside, rubusoside, dulcoside B, dulcoside A, rebaudioside B, rebaudioside G, stevioside, rebaudioside 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 glucosylated steviol glycosides, and combinations thereof.

[0067] Steviol glycoside sweeteners can be provided in pure form or as part of a mixture. Steviol glycoside blend sweeteners typically have a total steviol glycoside content of about 95% or more by weight on a dry basis. The remaining 5% includes other non-steviol glycoside compounds, such as by-products from the extraction or purification process. 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.

[0068] In certain embodiments, the steviol glycoside mixture contains at least about 5% by weight on a dry basis of a particular steviol glycoside, e.g., 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%.

[0069] The steviol glycoside mixture may contain at least about 50% by weight rebaudioside A on a dry basis, for example, 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%.

[0070] The steviol glycoside mixture may contain 70% to about 99% by weight of rebaudioside A on a dry basis, for example, about 70% to about 95%, about 70% to about 90%, about 80% to about 99%, about 80% to about 95%, about 80% to about 90%, about 90% to about 99%, or about 90% to about 95% by weight.

[0071] The steviol glycoside mixture may contain at least about 50% by weight rebaudioside M on a dry basis, for example, 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%.

[0072] The steviol glycoside mixture can contain about 70% to about 99% by weight rebaudioside M on a dry basis, for example, about 70% to about 95%, about 70% to about 90%, about 80% to about 99%, about 80% to about 95%, about 80% to about 90%, about 90% to about 99%, or about 90% to about 95% by weight.

[0073] The steviol glycoside mixture may contain at least about 50% by weight rebaudioside D on a dry basis, for example, 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%.

[0074] The steviol glycoside mixture may contain about 70% to about 99% by weight rebaudioside D on a dry basis, for example, about 70% to about 95%, about 70% to about 90%, about 80% to about 99%, about 80% to about 95%, about 80% to about 90%, about 90% to about 99%, or about 90% to about 95%.

[0075] The steviol glycoside mixture can contain at least about 50% by weight rebaudioside AM on a dry basis, for example, 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%.

[0076] The steviol glycoside mixture may contain about 70% to about 99% by weight rebaudioside AM on a dry basis, for example, about 70% to about 95%, about 70% to about 90%, about 80% to about 99%, about 80% to about 95%, about 80% to about 90%, about 90% to about 99%, or about 90% to about 95%.

[0077] In other embodiments, the steviol glycoside mixture is A95, a specific blend of rebaudioside D, M, A, N, O, and optionally E, as described in WO 2017 / 059414. A95 comprises rebaudioside D, M, A, N, O, and optionally E, wherein the total steviol glycoside content is about 95% by weight or greater, wherein rebaudioside D accounts for about 55% to about 70% by weight of the total steviol glycoside content, rebaudioside M accounts for about 18% to about 30% by weight of the total steviol glycoside content, rebaudioside A accounts for about 0.5% to about 4% by weight of the steviol glycoside content, rebaudioside N accounts for about 0.5% to about 5% by weight of the total steviol glycoside content, rebaudioside O accounts for about 0.5% to about 5% by weight of the total steviol glycoside content, and optionally rebaudioside E accounts for about 0.2% to about 2% by weight of the total steviol glycoside content.

[0078] The concentration of the steviol glycoside sweetener in the beverage is 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 It may vary in the range of from about ppm to about 200 ppm, from about 200 ppm to about 600 ppm, from about 200 ppm to about 500 ppm, from about 200 ppm to about 400 ppm, from about 200 ppm to about 300 ppm, from about 300 ppm to about 600 ppm, from about 300 ppm to about 500 ppm, from about 300 ppm to about 400 ppm, from about 400 ppm to about 600 ppm, from about 400 ppm to about 500 ppm, or from about 500 ppm to about 600 ppm.

[0079] The "sweetening amount" of rebaudioside M (when used as the sole non-sucrose sweetener) in a low-calorie beverage is preferably about 100 ppm to about 300 ppm, for example, about 100 ppm to about 200 ppm, about 100 ppm to about 150 ppm, about 150 ppm to about 300 ppm, about 150 ppm to about 200 ppm, or about 200 ppm to about 300 ppm.

[0080] The "sweetening amount" of rebaudioside M in a zero calorie beverage (when used as the only non-sucrose sweetener) is preferably from about 400 to about 600 ppm.

[0081] Also exemplary natural high sensitivity sweeteners include the following: Luo Han Guo and related mogroside compounds, such as mogroside 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, Mogroside VI, Mogrol, 11-Oxomogrol, Siamenoside I , isomers of siamenoside I (e.g., those disclosed in 20170119032; incorporated by reference in their entirety), 11-oxo siamenoside I, the 11-oxo isomer of siamenoside I, (3β,9β,10α,11α,24R)-3-[(4-O-β-D-glucosyl-6-O-β-D-glucopyranosyl]-25-hydroxyl-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-norlanost-5-en-24-yl-[2-O-β-D-glucopyranosyl-6-O-β-D-glucopyranosyl] nosyl]-β-D-glucopyranoside; and (3β,9β,10α,11α,24R)-[(2-O-β-D-glucopyranosyl-6-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]-25-hydroxy-9-methyl-19-norlanost-5-en-24-yl-[2-O-β-D-glucopyranosyl-6-O-β-D-glucopyranosyl]-β-D-glucopyranoside).

[0082] The mogroside sweetener may be provided in pure form or as part of a mixture. In certain embodiments, the mogroside mixture comprises at least about 5% by weight on a dry basis of a particular mogroside, e.g., 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%.

[0083] The mogroside mixture may contain at least about 50% by weight siamenosides on a dry basis, e.g., 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%.

[0084] The mogroside mixture may contain at least about 50% by weight mogroside V on a dry basis, e.g., 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%.

[0085] The concentration of the mogroside sweetener or the mogroside mixture sweetener is 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 It may vary within the range of 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, about 400 ppm to about 600 ppm, about 400 ppm to about 500 ppm, or about 500 ppm to about 600 ppm.

[0086] Other exemplary natural high sensitivity sweeteners include Amai protein, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin (and variants thereof, e.g., thaumatin I and thaumatin II), monellin (and variants thereof), miraculin, mabinlin, brazzein (and variants thereof), sweet truffle protein (and variants thereof), hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, bayounoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, phlomisoside I, periandrin I, abrusoside A, and cyclocaryoside I.

[0087] Sweet truffle protein refers to a fungal protein, e.g., a recently identified sweet protein from M. terfezoides gleba, also called "Myd polypeptide" according to U.S. Patent Application Publication No. 2021 / 0401013, which is incorporated herein by reference.

[0088] Non-limiting examples of synthetic high sensitivity sweeteners include sucralose, acesulfame potassium, aspartame, alitame, saccharin, synthetic derivatives of neohesperidin dihydrochalcone, cyclamate, neotame, dulcin, suosan, cyclamate, saccharin, advantame, and salts thereof.

[0089] The concentration of the high-sensitivity sweetener may vary within the range of about 1 ppm to about 900 ppm, for example, about 1 ppm to about 800 ppm, about 1 ppm to about 700 ppm, 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, or about 1 ppm to about 10 ppm.

[0090] Exemplary rare sugar sweeteners include, but are not limited to, allulose (D-psicose), L-ribose, D-tagatose, L-glucose, L-fucose, L-arabinose, D-turanose, D-leubiose (D-leucose), and combinations thereof.

[0091] The amount of rare sugar sweetener included in the beverage varies depending on the identity of the rare sugar and the allowable regulatory limits. In one embodiment, the beverage includes rare sugars in an amount between about 0.1 wt% and 12 wt%, between about 0.1 wt% and about 5 wt%, between about 0.1 wt% and about 2.5 wt%, between about 0.1 wt% and about 2 wt%, or between about 0.1 wt% and about 1 wt%.

[0092] Suitable carbohydrate sweeteners include, but are not limited to, sucrose, glyceraldehyde, dihydroxyacetone, erythrose, threose, erythrulose, arabinose, lyxose, ribose, xylose, ribulose, xylulose, allose, altrose, galactose, glucose, gulose, idose, mannose, talose, fructose, psicose, sorbose, tagatose, mannoheptulose, sedohetulose, occtolose, fucose, rhamnose, arabinose, turanose, sialosose, high fructose corn syrup, and combinations thereof.

[0093] The inclusion of tagatose has been shown to further improve taste attributes, particularly reducing bitterness and improving sugar-like taste, compared to a corresponding beverage using only C2-C9 organic acid salts.

[0094] The amount of carbohydrate sweetener in the beverage is about 1 wt% to about 10 wt%, for example, about 4 wt% to about 10 wt%, about 5 wt% to about 10 wt%, about 6 wt% to about 10 wt%, about 7 wt% to about 10 wt%, about 8 wt% to about 10 wt%, or about 9 wt% to about 10 wt%. In certain embodiments, the carbohydrate sweetener is present in an amount of about 1 wt% to about 3 wt%.

[0095] Other suitable sweeteners include allulose, allose, sucrose, fructose, glucose, propylene glycol, glycerol, erythritol, arabinitol, maltitol, lactitol, sorbitol, mannitol, xylitol, tagatose, trehalose, galactose, rhamnose, cyclodextrins (e.g., α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin), ribulose, threose ...maltitol, lactitol, maltitol, lactitol, maltitol, lactitol, maltitol, lactitol, maltitol, lactitol, maltitol, lactitol, maltitol, lactitol, maltitol, lactitol, maltitol, lactitol, mal Nose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose, isomaltulose, erythrose, deoxyribose, gulose, idose, talose, erythrulose, xylulose, allulose, turanose, cellobiose, glucosamine, mannosamine, fucose, fuculose, glucuronic acid, gluconic acid, gluconolactone, abequo sucrose, galactosamine, xylo-oligosaccharides (xylotriose, xylobiose, etc.), gentio-oligosaccharides (gentiobiose, gentiotriose, gentiotetraose, etc.), galacto-oligosaccharides, sorbose, ketotriose (dihydroxyacetone), aldotriose (glyceraldehyde), nigero-oligosaccharides, fructooligosaccharides (kestose, nystose, etc.), maltotetraose, inaltotriol, tetrasaccharides, mannan-oligosaccharides, malic Examples of suitable sugars include malto-oligosaccharides (such as maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose, etc.), dextrins, lactulose, melibiose, maltose, rhamnose, ribose, isomerized liquid sugars such as high fructose corn / starch syrup ("HFCS / HFSS" e.g., HFCS55, HFCS42, or HFCS90), coupling sugars, soybean oligosaccharides, glucose syrup, and combinations thereof. It is understood that either the D- or L-configuration can be used where applicable.

[0096] Exemplary sugar alcohol sweeteners include, but are not limited to, sorbitol, mannitol, lactitol, maltitol, xylitol, erythritol, and combinations thereof.

[0097] The at least one sugar alcohol is about 0.1 wt% to about 3.5 wt%, for example, about 0.5 wt% to about 3.5 wt%, about 0.5 wt% to about 3.0 wt%, about 0.5 wt% to about 2.5 wt%, about 0.5 wt% to about 2.0 wt%, about 0.5 wt% to about 1.5 wt%, about 0.5 wt% to about 1.0 wt%, about 1.0 wt% to about 3.5 wt%, about 1.0 wt% to about 3.0 wt%, about 1.0 wt% to about 2.5 wt%, about 1.0 wt% to about 2.0 wt%, about 1.0 wt% to about 1.5 wt%, about 1.5 wt% to about 3.5 wt%, about 1.5 wt% to about 3.0 wt%, about 1.5 wt% to about 2.5 wt%, about 1.5 wt% to about 2.0 wt%, about 2.0 wt% to about 3.5 wt%, about 2.0 wt% to about 3.0 wt%, about 2.0 wt% to about 2.5 wt%, about 2.5 wt% to about 3.5 wt%, about 2.5 wt% to about 3.0 wt%, or about 3.0 wt% to about 3.5 wt%.

[0098] In certain embodiments, the at least one non-sucrose sweetener comprises a mixture of two or more sweeteners previously discussed herein. Particularly preferred combinations include the following: (a) rebaudioside M, rebaudioside D, and optionally tagatose, allulose, and / or erythritol; (b) rebaudioside M, rebaudioside A, and optionally tagatose, allulose, and / or erythritol; (c) rebaudioside M, mogroside V, and optionally tagatose, allulose, and / or erythritol; (d) rebaudioside M, siamenoside I, and optionally tagatose, allulose, and / or erythritol; (e) rebaudioside M, tagatose, and optionally allulose and / or erythritol; (f) acesulfame K, sucralose, and optionally tagatose, allulose and / or erythritol; (g) Acesulfame K, Aspartame, and optionally Tagatose, Allulose and / or Erythritol; (h) aspartame, acesulfame K, erythritol, and optionally tagatose, allulose and / or erythritol; (i) sucralose, acesulfame K, erythritol, and optionally allulose and / or erythritol; (j) acesulfame K, sucralose, cyclamate, and optionally tagatose, allulose and / or erythritol; (k) aceflufam K, sucralose, saccharin, and optionally tagatose, allulose and / or erythritol; (l) aspartame, cyclamate, and optionally tagatose, allulose and / or erythritol; (m) aspartame, saccharin, and optionally tagatose, allulose and / or erythritol; (n) Acesulfame K, neotame, and optionally tagatose, allulose and / or erythritol; (o) Acesulfame K, neotame, advantame, and optionally tagatose, allulose, and / or erythritol; (p) sucralose, cyclamate, and optionally tagatose, allulose and / or erythritol; (q) sucralose, saccharin, and optionally tagatose, alose and / or erythritol; and (r) sucralose, neotame, advantame, and optionally tagatose, allulose and / or erythritol.

[0099] B. Taste modification composition Salts The beverage of the present invention contains Ca 2+ And / or Mg 2+ The compound includes at least one salt having a cation selected from:

[0100] In one embodiment, the anion component of each salt is one of the following: gluconate (CH 11 O7 -1 ), Citrate (C6H5O7-3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), Malate (C4H6O5 -2 ), Hydrogen Malate (C4H7O5 -1 ), maleate (C4H2O4 -2 ), Hydrogen Maleate (C4H3O4 -1 ), fumarate (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1 ), succinate (C4H4O4 -2 ), hydrogen succinate (C4H5O4 -1 ), glutarate (C5H6O4 -2 ), Hydrogen glutarate (C5H7O4 -1 ), adipate (C6H8O4 -2 ), hydrogen adipate (C6H9O4 -1 ), lactate (C3H5O3 -1 ), tartrate (C4H4O6 -2 ), hydrogen tartrate (C4H5O6 -1 ), phosphate (PO4 -3 ), monohydrogen phosphate (HPO4 -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), sulfate (SO4 -2 ), bisulfate (HSO4 -1 ), nitrates (NO3 - ), carbonate (CO3 -2 ), bicarbonate (HCO3 - ), glycerate (C3H5O4 -1 ), glycolate (C2H3O3 -1 ), or a combination thereof.

[0101] In certain embodiments, the at least one salt is selected from magnesium lactate, magnesium citrate, calcium citrate, calcium lactate, calcium gluconate, and calcium lactate gluconate.

[0102] In more specific embodiments, the at least one salt is selected from magnesium lactate dihydrate, anhydrous trimagnesium dicitrate, tricalcium dicitrate tetrahydrate, calcium lactate pentahydrate, calcium gluconate monohydrate, dicalcium lactate gluconate monohydrate, and combinations thereof.

[0103] At least one salt contains Mg 2+ Cation-containing salts and Ca 2+ In embodiments that include a cation-containing salt, Mg 2+ Cation-containing salts and Ca 2+ The weight ratio of the cation-containing salts can be from about 5:1 to about 1:1, such as from about 4:1 to about 1:1, from about 3:1 to about 1:1, or from about 2:1 to about 1:1, etc. In certain embodiments, the weight ratio is from about 3:1 to about 1:1.

[0104] In a preferred embodiment, the beverage of the present invention comprises Ca 2+ and Mg 2+ Chloride salt (Cl - ) is not used, i.e. the salt is not MgCl2 and / or CaCl2.

[0105] The concentration of at least one salt in the beverage can vary. Exemplary concentration ranges are from about 100 ppm to about 1,000 ppm, such as from about 100 ppm to about 900 ppm, from about 100 ppm to about 800 ppm, from about 100 ppm to about 700 ppm, from about 100 ppm to about 600 ppm, from about 100 ppm to about 500 ppm, from about 100 ppm to about 400 ppm, from about 100 ppm to about 300 ppm, and from about 100 ppm to about 200 ppm.

[0106] The concentration of the at least one salt may also be expressed in millimolar (mM). The at least one salt described herein is preferably present in an amount of about 0.1 mM to about 5 mM, about 0.1 mM to about 4 mM, or about 0.1 mM to about 3 mM. These ranges may also apply to the individual salts described herein.

[0107] In some embodiments, the beverage does not include potassium or sodium salts of the anions identified above, hi some embodiments, the beverage does not include KCl and / or NaCl.

[0108] b.Organic acid salts In one embodiment, the beverage of the present invention contains at least one Ca 2+ And / or Mg 2+ The taste-modifying composition includes a C2-C9 organic acid salt. 2+ and Mg 2+ It has been found that C2-C9 organic acid salts provide superior sensory attributes compared to the corresponding inorganic salts, e.g., chloride salts. In particular, the organic C2-C9 organic acid salts provide less saltiness compared to inorganic salts, but improve at least one of the following: sweetness intensity (increase), sweetness onset (increase), sweetness time profile (increase), bitterness (decrease), bitterness linger (decrease), sugar-like mouthfeel (increase), body (increase), overall rounded sucrose-like taste, and overall flavor profile (increase). Additionally, at least one C2-C9 organic acid salt improves the stability of non-sucrose sweeteners over time.

[0109] C2-C9 organic acid salts are Ca 2+ and Mg 2+ The Ca of a given C2-C9 organic acid is 2+ and Mg 2+ The salts are the corresponding Na + It has been shown to provide less salty, licorice, bitter and residual bitter taste compared to salt. In a preferred embodiment, the beverage of the present invention comprises a soluble glycerol-containing glycerol-containing glycerol-containing glycerol. + Also, in at least certain embodiments, it does not contain Mg 2+ Salt has a stronger bitter and salty taste, so Ca 2+ Salt is Mg 2+ It has also been found that each C2-C9 organic acid salt contains two or more Ca salts. 2+ or Mg 2+ , for example, tricalcium dicitrate tetrahydrate.

[0110] The C2-C9 organic acid salt also includes at least one anion. As will be appreciated by those of skill in the art, Ca 2+ and Mg 2+ are both divalent and therefore require a -2 charge to balance the charge of the salt. This can be accomplished with one -2 charged anion or two -1 charged anions.

[0111] As will be understood by those skilled in the art, common names for salts are used herein. These common names are meant to include scientific nomenclature that accords the salts the appropriate valence. For example, those skilled in the art will understand that "calcium citrate" refers to tricalcium dicitrate, "calcium lactate" refers to monocalcium dilactate, "calcium gluconate" refers to monocalcium digluconate, etc. The salts may be used in their anhydrate or hydrated forms.

[0112] In some embodiments, the C2-C9 organic acid is a monocarboxylic acid. In certain embodiments, the C2-C9 organic acid is an alpha hydroxy monocarboxylic acid. In one such embodiment, the anion is represented by Formula I: [ka] (wherein n is 1 to 7). It has the structure:

[0113] In certain embodiments, the anion is gluconate; 2,3-dihydroxypropionate; or 2,3-dihydroxybutanoate.

[0114] In another embodiment, the anion has formula II: [ka] (In the formula, n is 0 to 7, and R is OH or H.) It has the structure:

[0115] In certain embodiments, n is 1 and the anion is lactate. In other particular embodiments, n is 0-5. When n is 0, the anion is a short chain fatty acid anion. Exemplary anions include acetate, propionate, butyrate, isobutyrate, valerate, isovalerate, and 2-methylbutanoate.

[0116] In another embodiment, the anion has formula III: [ka] (In the formula, R is OH, CH3 or NH2, and n is 1 to 5.) It is a hydroxybenzoate of the formula:

[0117] Exemplary anions include the carboxylate anions of the following: 2-hydroxybenzoic acid, 3-hydroxybenzoic acid, 4-hydroxybenzoic acid, 2,3-dihydroxybenzoic acid, 2,4-dihydroxybenzoic acid, 3,4-dihydroxybenzoic acid, 3,5-dihydroxybenzoic acid, 2,6-dihydroxybenzoic acid, 2,3,4-trihydroxybenzoic acid, 2,3,5-trihydroxybenzoic acid, 2,4,5-trihydrodibenzoic acid, 2,3,6-trihydroxybenzoic acid, 2,4,6-trihydroxybenzoic acid, 4-methoxysalicylic acid, 4-aminobenzoic acid, and 3-aminobenzoic acid.

[0118] In some embodiments, the C2-C9 organic acid is a dicarboxylic acid. In certain embodiments, the C2-C9 organic acid is an alpha hydroxy dicarboxylic acid. In one such embodiment, the anion is represented by formula IV: [ka] (wherein n is 1 to 7, and R is H or OH). It has the structure:

[0119] Exemplary anions include maleate, tartrate, tartrate, succinate, glutarate, adipate, and malonate.

[0120] In another embodiment, the anion has formula V: [ka] (In the formula, n is 0 to 5.) In certain embodiments, the anion is selected from fumarate and maleate.

[0121] In some embodiments, the C2-C9 organic acid is a tricarboxylic acid. In one such embodiment, the anion is represented by formula VI: [ka] (wherein n is 0 to 6). It has the structure:

[0122] In certain embodiments, the anion is selected from citrate and isocitrate.

[0123] In one embodiment, the beverage comprises at least one non-sucrose sweetener, each of which is selected from the group consisting of Ca, H, and β-glucose. 2+ and Mg 2+ The present invention relates to a taste modifying composition comprising two C2-C9 organic acid salts of a cation and a different anion selected from the group consisting of: Such salts have improved sensory attributes compared to a single cation / anion salt. In an exemplary embodiment, the two C2-C9 organic acid salts are calcium lactate and calcium gluconate, which are hypothesized to have the following interactions in a beverage: [ka]

[0124] In other embodiments, the taste modifying composition comprises two C2-C9 organic acid salts, three C2-C9 organic acid salts, four C2-C9 organic acid salts, five C2-C9 organic acid salts, six C2-C9 organic acid salts, seven C2-C9 organic acid salts, eight C2-C9 organic acid salts, nine C2-C9 organic acid salts, or ten or more C2-C9 organic acid salts. In each of these embodiments, the cations are the same (e.g., Ca 2+ Or Mg 2+ ) or different (Ca 2+ and Mg 2+ ). Similarly, the anion of each of the salts can be the same (e.g., calcium citrate and magnesium citrate) or different (calcium citrate and calcium lactate). Thus, by mixing and matching the cations, anions and several salts, a variety of combinations can be achieved.

[0125] In one embodiment, a beverage comprises a taste modifying composition comprising at least one sweetener and at least two C2-C9 organic acid salts, where the cation of each salt is Ca 2+ and Mg 2+ and the anion of each salt is different. An example is calcium lactate and calcium gluconate. Such a combination of salts may have improved sensory attributes compared to a single salt.

[0126] In one embodiment, the beverage comprises a taste modifying composition comprising at least one sweetener and at least three C2-C9 organic acid salts, wherein the cation of each salt is Ca. 2+ and Mg 2+ and the anion of each salt is different. Such a combination of salts has improved sensory attributes compared to a single salt. In one such embodiment, the cation of each salt is the same. For example, the three C2-C9 organic acid salts include calcium citrate, calcium lactate, and calcium gluconate. In another exemplary embodiment, the three C2-C9 organic acid salts include magnesium citrate, magnesium lactate, and magnesium gluconate. In other embodiments, the salts are selected from Ca 2+ and Mg 2+For example, three C2-C9 organic acid salts include calcium citrate, magnesium lactate, and calcium gluconate.

[0127] In certain embodiments, the C2-C9 organic acid anion is selected from the group consisting of gluconate, 2,3-dihydroxypropionate, 2,3-dihydroxybutanoate, lactate, acetate, propionate, butyrate, isobutyrate, valerate, isovalerate, 2-methylbutanoate, and the following: 2-hydroxybenzoic acid, 3-hydroxybenzoic acid, 4-hydroxybenzoic acid, 2,3-dihydroxybenzoic acid, 2,4-dihydroxybenzoic acid, 3,4-dihydroxybenzoic acid, 3,5-dihydroxybenzoic acid, 2,6-dihydroxybenzoic acid, 2,7-dihydroxybenzoic acid, 2,8-dihydroxybenzoic acid, 2,9-dihydroxybenzoic acid, 3,10-dihydroxybenzoic acid, 3,11-dihydroxybenzoic acid, 3,12-dihydroxybenzoic acid, 3,13-dihydroxybenzoic acid, 3,14-dihydroxybenzoic acid, 3,15-dihydroxybenzoic acid, 3,16-dihydroxybenzoic acid, 3,17-dihydroxybenzoic acid, 3,18-dihydroxybenzoic acid, 3,19-dihydroxybenzoic acid, 3,20-dihydroxybenzoic acid, 3,21-dihydroxybenzoic acid, 3,22-dihydroxybenzoic acid, 3,23-dihydroxybenzoic acid, 3,24-dihydroxybenzoic acid, 3,25-dihydroxybenzoic acid, 3,26-dihydroxybenzoic acid, 3,31-dihydroxybenzoic acid, 3,32-dihydroxybenzoic acid, 3,33-dihydroxybenzoic acid, 3,34-dihydroxybenzoic acid, 3,35-dihydroxybenzoic acid, 3,36-dihydroxybenzoic acid, 3,37-dihydroxybenzoic acid, 3,38-dihydroxybenzoic acid, 3,39-dihydroxybenzoic The carboxylate anions are selected from the group consisting of carboxylate anions of 3,4-trihydroxybenzoic acid, 2,3,5-trihydroxybenzoic acid, 2,4,5-trihydrodibenzoic acid, 2,3,6-trihydroxybenzoic acid, 2,4,6-trihydroxybenzoic acid, 4-methoxysalicylic acid, 4-aminobenzoic acid, and 3-aminobenzoic acid; maleate; tartrate; tartronate; succinate; glutarate; adipate; malonate; fumarate; maleate; citrate; isocitrate, and combinations thereof.

[0128] In a preferred embodiment, the C2-C9 organic acid anion is one of the following combinations: (a) Gluconate and lactate; (b) gluconate and citrate; (c) gluconate and tartrate; (d) gluconate and maleate; (e) Gluconate, lactate and citrate; (f) gluconates, lactates and tartrates; (g) Gluconate, lactate and maleate; (h) gluconates, citrates, tartrates; (i) Gluconate, citrate, maleate; (j) Gluconates, tartrates and maleates; (k) Gluconate, lactate, citrate, and maleate; (l) Gluconate, lactate, citrate, and tartrate; (m) Gluconate, lactate, citrate, tartrate and maleate; (n) Lactate and citrate; (o) lactate and tartrate; (p) lactate and maleate; (q) lactate, citrate, and tartrate; (r) Lactate, citrate, and maleate; (s) Lactate, tartrate and maleate salts; (t) lactate, citrate, tartrate, and maleate; (u) Tartrates and citrates; (v) tartrates and maleates; (w) maleate and citrate; (x) Maleate, citrate, and tartrate salts.

[0129] The concentration of at least one C2-C9 organic acid salt in the beverage can vary. Those skilled in the art will appreciate that the specific concentration of salt required can vary depending on: (a) the type of beverage, (b) the identity and concentration of the sweetener in the beverage, (c) the identity of the at least one C2-C9 organic acid salt, and (d) the presence or absence of any other taste modulating compounds. Preferred embodiments are discussed in more detail below. Nevertheless, exemplary concentration ranges are from about 50 ppm to about 1,000 ppm, e.g., from about 50 ppm to about 900 ppm, from about 50 ppm to about 800 ppm, from about 50 ppm to about 700 ppm, from about 50 ppm to about 600 ppm, from about 50 ppm to about 500 ppm, from about 50 ppm to about 400 ppm, from about 50 ppm to about 300 ppm, and from about 50 ppm to about 200 ppm.

[0130] The concentration of the at least one C2-C9 organic acid salt in the beverage may also be expressed in millimolar (mM). At least one salt described herein is preferably present in an amount of about 0.1 mM to about 5 mM, about 0.1 mM to about 4 mM, about 0.1 mM to about 3 mM, about 0.1 mM to about 2 mM, about 0.1 mM to about 1 mM, about 0.5 mM to about 5 mM, about 0.5 mM to about 4 mM, about 0.5 mM to about 3 mM, about 0.5 mM to about 2 mM, about 0.5 mM to about 1 mM, about 1 mM to about 5 mM, about 1 mM to about 4 mM, about 1 mM to about 3 mM, about 1 mM to about 2 mM, about 2 mM to about 5 mM, about 2 mM to about 4 mM, about 2 mM to about 3 mM, about 3 mM to about 5 mM, or about 3 mM to about 4 mM. These ranges can also be applied to the individual salts described herein.

[0131] Concentrations above 5 mM, and in some cases above 3 mM, have been found to produce an undesirable salty taste.

[0132] In certain embodiments, the concentration of the at least one C2-C9 organic acid salt is from about 0.1 mM to about 3 mM, from about 1 mM to about 3 mM, or from about 1 mM to about 2 mM.

[0133] In embodiments in which two C2-C9 organic acid salts are present, the weight ratio of the first C2-C9 organic acid salt to the second C2-C9 organic acid salt can be from about 5:1 to about 1:1, such as from about 4:1 to about 1:1, from about 3:1 to about 1:1, or from about 2:1 to about 1:1, etc. In certain embodiments, the weight ratio is from about 3:1 to about 1:1.

[0134] Potassium citrate is included in carbonated soft drinks as a buffering agent, which does not impart a mouthfeel benefit at commonly used concentrations (e.g., 300 ppm). In some embodiments, the beverage does not include potassium salts of C2-C9 organic acids and / or KCl.

[0135] c. Additional taste modifiers The taste modulating composition may optionally include one or more additional taste modifiers, such as at least one amino acid, at least one dihydrochalcone, and / or at least one medium chain fatty acid.

[0136] Exemplary amino acids include, but are not limited to, aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, arabinose, trans-4-hydroxyproline, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid (α-, β-, and / or δ-isomers), glutamine, hydroxyproline, taurine, norvaline, sarcosine, and salt forms thereof, such as sodium or potassium salts or acid salts. The amino acids may be in the D- or L-configuration and mono-, di-, or tri-forms of the same or different amino acids. Additionally, the amino acids may be in the α-, β-, γ-, and / or δ-isomers, where appropriate. Salt forms of the amino acids are also contemplated.

[0137] Preferred amino acids include glycine, alanine, proline, hydroxyproline and glutamine.

[0138] The concentration of the at least one amino acid in the beverage is from about 0.001 wt % to about 1 wt %.

[0139] Exemplary medium chain fatty acids have 6 to 12 carbon atoms. Exemplary medium chain fatty acids include C6 fatty acids (e.g., caproic acid and hexanoic acid), C8 fatty acids (caprylic acid and octanoic acid), C10 fatty acids (e.g., capric acid and decanoic acid), and C12 fatty acids (e.g., lauric acid and dodecanoic acid). Salt forms of the medium chain fatty acids are also contemplated.

[0140] The concentration of the at least one medium chain fatty acid in the beverage is from about 0.001 wt % to about 1 wt %.

[0141] Exemplary dihydrochalcones include, but are not limited to, phloretin, hesperetin dihydrochalcone, hesperetin dihydrochalcone 4-β-D-glucoside, neohesperidin dihydrochalcone, and naringin dihydrochalcone.

[0142] The concentration of at least one amino acid, at least one medium-chain fatty acid, or at least one dihydrochalcone in the beverage is from about 1 ppm to about 50 ppm, for example, from about 1 ppm to about 45 ppm, from about 1 ppm to about 40 ppm, from about 1 ppm to about 35 ppm, from about 1 ppm to about 30 ppm, from about 1 ppm to about 25 ppm, from about 1 ppm to about 20 ppm, from about 1 ppm to about 15 ppm, from about 1 ppm to about 10 ppm, from about 1 ppm to about 5 ppm, or from about 1 ppm to about 3 ppm.

[0143] The taste modifying composition may optionally include one or more of the following FEMA GRAS compounds: 4-amino-5,6-dimethyl-1H-thieno[2,3-d]pyrimidin-2-one (FEMA 4669); N-[3-[(4-amino-2,2-dioxo-1H-2,1,3-benzothiazin-5-yl)oxy]-2,2-dimethyl-propyl]propenamide (FEMA 4701); and FEMA 4965. [ka]

[0144] The concentration of the at least one FEMA GRAS compound is from about 1 ppm to about 50 ppm, e.g., from about 1 ppm to about 45 ppm, from about 1 ppm to about 40 ppm, from about 1 ppm to about 35 ppm, from about 1 ppm to about 30 ppm, from about 1 ppm to about 25 ppm, from about 1 ppm to about 20 ppm, from about 1 ppm to about 15 ppm, from about 1 ppm to about 10 ppm, from about 1 ppm to about 5 ppm, or from about 1 ppm to about 3 ppm.

[0145] In certain embodiments, FEMA GRAS compound 4701 or FEMA GRAS compound 4965 are used as sweetness enhancers for the sweeteners sucrose or HFCS. FEMA GRAS compound 4669 can be used as a sweetness enhancer for sucralose.

[0146] C. Beverage Preparations The beverage of the present invention may be any type of known beverage, for example a full-calorie beverage, a low-calorie beverage or a zero-calorie beverage.

[0147] In an exemplary embodiment, the beverage is a carbonated beverage. Suitable carbonated beverages include, but are not limited to, frozen carbonated beverages, fortified sparkling beverages, cola, fruit flavored sparkling beverages (e.g., lemon-lime, orange, grape, strawberry, and pineapple), ginger ale, soft drinks, and root beer.

[0148] In other embodiments, the beverage is a non-carbonated beverage. Suitable non-carbonated beverages include, but are not limited to, fruit juices, fruit-flavored juices, juice drinks, nectars, vegetable juices, vegetable-flavored juices, sports drinks, energy drinks, fortified water drinks, fortified waters with vitamins, near-water drinks (e.g., waters with natural or synthetic flavoring ingredients), coconut water, tea-type beverages (e.g., black tea, green tea, rooibos tea, oolong tea), coffee, cocoa beverages, beverages containing dairy ingredients (e.g., dairy beverages, dairy coffee, cafe au lait, milk tea, fruit milk beverages), beverages containing grain extracts, and smoothies.

[0149] The beverage comprises a beverage matrix, i.e., a base component in which the ingredients are dissolved. In one embodiment, the beverage comprises and can use drinking quality water as the matrix, such as, for example, deionized water, distilled water, reverse osmosis water, carbon-treated water, purified water, demineralized water, and combinations thereof. Additional suitable beverage matrices include, but are not limited to, phosphoric acid, phosphate buffers, citric acid, citrate buffers, and carbon-treated water.

[0150] Many beverages typically include citric acid as part of the beverage matrix. It has been found that the taste of beverages that include at least one C2-C9 organic acid salt and citric acid (as part of the beverage matrix) can be further improved by substituting malic acid and / or tartaric acid for a portion of the citric acid. Thus, any of the beverage embodiments described above may further include malic acid and / or tartaric acid. In a specific embodiment, the weight ratio of citric acid to malic acid and / or tartaric acid is 4:1 to 3:2. In a more specific embodiment, the weight ratio of citric acid to malic acid is 4:1 to 3:2. In another more specific embodiment, the weight ratio of citric acid to tartaric acid is 4:1 to 3:2.

[0151] In one embodiment, the beverage is a cola beverage. The cola beverage matrix typically contains phosphoric acid.

[0152] A non-limiting example of a pH range for the beverage can be from about 1.8 to about 10. Another example includes a pH range from about 2 to about 5. In a specific embodiment, the pH of the beverage can be from about 2.5 to about 4.2.

[0153] In a more specific embodiment, the pH of the beverage is from about 3.0 to about 3.5. Use of the C2-C9 organic acid salts described herein has been found to have a slightly basifying effect, raising the pH by about 0.1 to about 0.3 pH units.

[0154] The titratable acidity of the beverage can be, for example, in the range of about 0.01 to about 1.0% by weight of the beverage.

[0155] In one embodiment, the sparkling beverage product has an acidity of from about 0.01 to about 1.0% by weight of the beverage, such as from about 0.05% to about 0.25% by weight of the beverage.

[0156] Carbonation of the sparkling beverage product may range from 0.1 to about 2% (w / w) carbon dioxide or its equivalent, for example, from about 0.1 to about 1.0% (w / w) carbon dioxide.

[0157] The beverages may be caffeinated (ie, containing caffeine) or decaffeinated.

[0158] The temperature of the beverage may be in the range, for example, from about 4°C to about 100°C, such as from about 4°C to about 25°C.

[0159] In one embodiment, the beverage has a sucrose equivalent (SE) of, for example, about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 11%, about 12%, about 13%, about 14%, or any range between these values.

[0160] The amount of sucrose in the reference solution, and therefore another measure of sweetness, can also be expressed in degrees Brix (°Bx). One degree Brix is ​​one gram of sucrose in 100 grams of solution, and expresses the strength of the solution as a percentage by weight (or more precisely, mass) (% w / w). In embodiments in which the beverage is sweetened with sugar, the beverage may be about 1 degree Brix, about 2 degrees Brix, about 3 degrees Brix, about 4 degrees Brix, about 5 degrees Brix, about 6 degrees Brix, about 7 degrees Brix, about 8 degrees Brix, about 9 degrees Brix, about 10 degrees Brix, about 11 degrees Brix, about 12 degrees Brix, about 13 degrees Brix, about 14 degrees Brix, or any range between these values.

[0161] 1. Low-calorie drinks In one embodiment, the diet beverage comprises (i) at least one caloric sweetener, (ii) at least one high sensitivity sweetener, and (iii) Ca 2+ and Mg 2+ and wherein the at least one salt having a cation selected from the group consisting of:

[0162] In certain embodiments, the low-calorie orange flavored carbonated beverage comprises: (i) sugar; (ii) at least one high sensitivity sweetener selected from acesulfame K, sucralose, and combinations thereof; and (iii) Ca 2+ and Mg 2+and an anion selected from lactate, citrate, gluconate, lactate gluconate, anhydrous and / or hydrated forms thereof, and combinations thereof. In even more specific embodiments, the at least one salt is selected from magnesium lactate, magnesium citrate, calcium citrate, calcium lactate, calcium gluconate, calcium ... 2+ Cation-containing salts and Ca 2+ The weight ratio of the cation-containing salts can be about 5:1 to about 1:1, for example, about 4:1 to about 1:1, about 3:1 to about 1:1, or about 2:1 to about 1:1. In a specific embodiment, the weight ratio is about 3:1. In another specific embodiment, the concentration of at least one salt is about 600 ppm to about 1,000 ppm, for example, about 600 ppm to about 900 ppm, about 600 ppm to about 800 ppm, or about 600 ppm to about 700 ppm. In yet another specific embodiment, Mg 2+ Cation-containing salts and Ca 2+ The weight ratio of the cation-containing salts is about 3:1 to about 1:1, Ca 2+ and Mg 2+ The concentration of the at least one salt having a cation selected from is from about 600 ppm to about 1,000 ppm.

[0163] In yet another specific embodiment, the low-calorie orange carbonated beverage comprises: (i) sugar; (ii) a combination of acesulfame K and sucralose; (iii) Mg 2+ (iv) a salt having a cation and an anion selected from lactate, citrate, gluconate, lactate gluconic acid, anhydrate and / or hydrate forms thereof, and Ca 2+ and an anion selected from lactate, citrate, gluconate, lactate gluconate, anhydrous and / or hydrated forms thereof, wherein Mg 2+ Cation-containing salts and Ca 2+The weight ratio of the cation-containing salts is from about 3:1 to about 1:1, and the combined concentration of salts (iii) and (iv) is from about 600 ppm to about 1,000 ppm.

[0164] In yet another specific embodiment, a low-calorie orange flavored carbonated beverage comprises (i) sugar, (ii) a combination of acesulfame K and sucralose, (iii) magnesium lactate (including its anhydrous and / or hydrated forms), and (iv) calcium citrate (including its anhydrous and / or hydrated forms), wherein the weight ratio of magnesium lactate (including its anhydrous and / or hydrated forms) to calcium citrate (including its anhydrous and / or hydrated forms) is from about 3:1 to about 1:1 and the combined concentration of magnesium citrate (including its anhydrous and / or hydrated forms) and calcium citrate (including its anhydrous and / or hydrated forms) is from about 700 ppm to about 1,000 ppm.

[0165] In one embodiment, the diet beverage comprises (i) at least one high-calorie sweetener, (ii) at least one high-sensitivity sweetener, and (iii) Ca 2+ and Mg 2+ and wherein the at least one salt having a cation selected from the group consisting of:

[0166] In a specific embodiment, the low calorie orange flavored carbonated beverage comprises: (i) sugar; (ii) rebaudioside M; and (iii) Ca 2+ and Mg 2+ and an anion selected from lactate, citrate, gluconate, lactate gluconate, anhydrous and / or hydrated forms thereof, and combinations thereof. In another more specific embodiment, the at least one salt is selected from magnesium lactate, magnesium citrate, calcium citrate, calcium lactate, calcium gluconate, calcium ... 2+ Cation-containing salts and Ca 2+The weight ratio of the cation-containing salts can be about 5:1 to about 1:1, for example, about 4:1 to about 1:1, about 3:1 to about 1:1, or about 2:1 to about 1:1. In a specific embodiment, the weight ratio is about 3:1. In another specific embodiment, the concentration of the at least one salt is about 300 ppm to about 1,000 ppm, for example, about 300 ppm to about 900 ppm, about 300 ppm to about 800 ppm, about 300 ppm to about 700 ppm, about 300 ppm to about 600 ppm, about 300 ppm to about 500 ppm, and about 300 ppm to about 400 ppm. In yet another specific embodiment, Mg 2+ Cation-containing salts and Ca 2+ The weight ratio of the cation-containing salts is about 3:1 to about 1:1, Ca 2+ and Mg 2+ The concentration of the at least one salt having a cation selected from is about 300 ppm to about 1,000 ppm, preferably about 300 ppm to about 400 ppm.

[0167] In yet another specific embodiment, the low calorie lemon-lime flavored carbonated beverage comprises: (i) sugar; (ii) rebaudioside M; (iii) Mg 2+ Salts having a cation and an anion selected from lactate, citrate, gluconate, lactate gluconic acid, anhydrate and / or hydrate forms thereof, and (iv) Ca 2+ and an anion selected from lactate, citrate, gluconate, lactate gluconate, anhydrous and / or hydrated forms thereof, wherein Mg 2+ Cation-containing salts and Ca 2+ The weight ratio of the cation-containing salts is from about 3:1 to about 1:1, and the total concentration of salts (iii) and (iv) is from about 300 ppm to about 1,000 ppm, more preferably from about 300 ppm to about 400 ppm.

[0168] In yet another specific embodiment, a low-calorie lemon-lime flavored carbonated beverage comprises (i) sugar, (ii) rebaudioside M, (iii) magnesium lactate (including its anhydrous and / or hydrated forms), and (iv) calcium citrate (including its anhydrous and / or hydrated forms), wherein the weight ratio of magnesium lactate (including its anhydrous and / or hydrated forms) to calcium citrate (including its anhydrous and / or hydrated forms) is from about 3:1 to about 1:1 and the combined concentration of magnesium lactate (including its anhydrous and / or hydrated forms) and calcium citrate (including its anhydrous and / or hydrated forms) is from about 300 ppm to about 1,000 ppm, more preferably from about 300 ppm to about 400 ppm.

[0169] In one embodiment, a low-calorie beverage comprises a sweetening amount of sucrose, a sweetening amount of at least one non-sucrose sweetener described herein, and a taste modifying composition comprising at least one C2-C9 organic acid salt described herein, wherein the beverage is at about 4 to about 8° Bx. The taste modifying composition optionally comprises one or more additional taste modifiers.

[0170] In a more specific embodiment, a low calorie beverage comprises a sweetening amount of sucrose, a sweetening amount of at least one non-sucrose sweetener as described herein, and a taste modifying composition comprising at least one C2-C9 organic acid salt as described herein, wherein the beverage comprises from about 0.1 to about 3 mM of the at least one C2-C9 organic acid salt, more preferably from about 0.1 to about 2 mM of the at least one C2-C9 organic acid salt, and the beverage is at about 4 to about 8° Bx. The taste modifying composition optionally comprises one or more additional taste modifiers.

[0171] In a more specific embodiment, the low calorie beverage comprises a sweetening amount of sucrose; and a sweetening amount of the following: rebaudioside M, rebaudioside A, rebaudioside AM, rebaudioside D, mogroside V, siamenoside I, scyllatose, brazzein (and variants thereof), thaumatin (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, aspartame, acesulfame K, saccharin, and a taste modifying composition comprising a sweetener selected from the group consisting of cyclamate, neotame, advantame, tagatose, erythritol, allulose, and combinations thereof, and at least one C2-C9 organic acid salt as described herein, wherein the beverage comprises from about 0.1 to about 3 mM of at least one C2-C9 organic acid salt, more preferably from about 0.1 to about 2 mM of at least one C2-C9 organic acid salt, and the beverage is at about 4 to about 8° Bx. The taste modifying composition optionally comprises one or more additional taste modifiers.

[0172] In another embodiment, the low calorie beverage comprises a sweetening amount of sucrose; a sweetening amount of a sweetener selected from the group consisting of rebaudioside M, rebaudioside A, rebaudioside AM, rebaudioside D, mogroside V, siamenoside I, scyllatose, brazzein (and variants thereof), thaumatin (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, aspartame, acesulfame K, saccharin, cyclamate, neotame, advantame, tagatose, erythritol, allulose, and combinations thereof; and a taste modifying composition comprising at least one C2-C9 organic acid salt as described herein, wherein each C2-C9 organic acid salt is at least one of Ca, Ca(OH)2 ... 2+ and Mg 2+and at least one anion selected from Formulae I-VI as described herein; said beverage comprises from about 0.1 to about 3 mM of at least one C2-C9 organic acid salt, more preferably from about 0.1 to about 2 mM of at least one C2-C9 organic acid salt; and said beverage is at about 4 to about 8° Bx. The taste modulating composition optionally comprises one or more additional taste modifiers.

[0173] In another further embodiment, the low calorie beverage comprises a sweetening amount of sucrose, a sweetening amount of a sweetener selected from the group consisting of rebaudioside M, rebaudioside A, rebaudioside AM, rebaudioside D, mogroside V, siamenoside I, scyllatose, brazzein (and variants thereof), thaumatin (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, aspartame, acesulfame K, saccharin, cyclamate, neotame, advantame, tagatose, erythritol, allulose, and combinations thereof, and Ca. 2+ and Mg 2+ and a cation selected from formula I: [ka] (wherein n is 1 to 7). and at least one anion according to the formula: The beverage comprises from about 0.1 to about 3 mM of at least one C2-C9 organic acid salt, more preferably from about 0.1 to about 2 mM of at least one C2-C9 organic acid salt; and the beverage is at about 4 to about 8° Bx. The taste modulating composition optionally comprises one or more additional taste modifiers.

[0174] In another more specific embodiment, the low calorie beverage comprises a sweetening amount of sucrose; a sweetening amount of a sweetener selected from the group consisting of rebaudioside M, rebaudioside A, rebaudioside AM, rebaudioside D, mogroside V, siamenoside I, scyllatose, brazzein (and variants thereof), thaumatin (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, aspartame, acesulfame K, saccharin, cyclamate, neotame, advantame, tagatose, erythritol, allulose, and combinations thereof; and a taste modifying composition comprising at least one C2-C9 organic acid salt as described herein, wherein each C2-C9 organic acid salt is at least one of Ca, Ca(OH)2 ... 2+ and Mg 2+ and at least one anion selected from the group consisting of gluconate, 2,3-dihydroxypropionate, and 2,3-dihydroxybutanoate; said beverage comprising from about 0.1 to about 3 mM of at least one C2-C9 organic acid salt, more preferably from about 0.1 to about 2 mM of at least one C2-C9 organic acid salt; and said beverage is at about 4 to about 8° Bx. The taste modifier composition optionally comprises one or more additional taste modifiers.

[0175] In another embodiment, the low calorie beverage comprises a sweetening amount of sucrose, a sweetening amount of a sweetener selected from the group consisting of rebaudioside M, rebaudioside A, rebaudioside AM, rebaudioside D, mogroside V, siamenoside I, scyllatose, brazzein (and variants thereof), thaumatin (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, aspartame, acesulfame K, saccharin, cyclamate, neotame, advantame, tagatose, erythritol, allulose, and combinations thereof, and Ca. 2+ and Mg 2+ and a cation selected from Formula II: [ka] (In the formula, n is 0 to 7, and R is OH or H.) and at least one anion according to the formula: The beverage comprises from about 0.1 to about 3 mM of at least one C2-C9 organic acid salt, more preferably from about 0.1 to about 2 mM of at least one C2-C9 organic acid salt; and the beverage is at about 4 to about 8° Bx. The taste modulating composition optionally comprises one or more additional taste modifiers.

[0176] In a more specific embodiment, the low calorie beverage comprises a sweetening amount of sucrose; a sweetening amount of a sweetener selected from the group consisting of rebaudioside M, rebaudioside A, rebaudioside AM, rebaudioside D, mogroside V, siamenoside I, scyllatose, brazzein (and variants thereof), thaumatin (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, aspartame, acesulfame K, saccharin, cyclamate, neotame, advantame, tagatose, erythritol, allulose, and combinations thereof; and a taste modifying composition comprising at least one C2-C9 organic acid salt as described herein, wherein each C2-C9 organic acid salt is at least one of Ca, Ca(OH)2 ... 2+ and Mg 2+ and at least one lactate anion; the beverage comprises from about 0.1 to about 3 mM of at least one C2-C9 organic acid salt, more preferably from about 0.1 to about 2 mM of at least one C2-C9 organic acid salt; and the beverage is at about 4 to about 8° Bx. The taste modifier composition optionally comprises one or more additional taste modifiers.

[0177] In another more specific embodiment, the low calorie beverage comprises a sweetening amount of sucrose; a sweetening amount of a sweetener selected from the group consisting of rebaudioside M, rebaudioside A, rebaudioside AM, rebaudioside D, mogroside V, siamenoside I, scyllatose, brazzein (and variants thereof), thaumatin (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, aspartame, acesulfame K, saccharin, cyclamate, neotame, advantame, tagatose, erythritol, allulose, and combinations thereof; and a taste modifying composition comprising two C2-C9 organic acid salts, wherein each C2-C9 organic acid salt is selected from the group consisting of Ca. 2+ and Mg 2+ and an anion selected from lactate and gluconate; the beverage comprises from about 0.1 to about 3 mM of at least one C2-C9 organic acid salt, more preferably from about 0.1 to about 2 mM of at least one C2-C9 organic acid salt; and the beverage is at about 4 to about 8° Bx. The taste modulating composition optionally comprises one or more additional taste modifiers.

[0178] In yet another more specific embodiment, the low calorie beverage comprises a sweetening amount of sucrose; a sweetening amount of the following: rebaudioside M, rebaudioside A, rebaudioside AM, rebaudioside D, mogroside V, siamenoside I, scyllatose, brazzein (and variants thereof), thaumatin (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, aspartame, acesulfame K, saccharin, cyclamate, neotame, advantame, tagatose, erythritol, allulose, and combinations thereof; and a taste modifying composition comprising calcium lactate and calcium gluconate, wherein the combined concentration of calcium lactate and calcium gluconate is from about 0.1 mM to about 3 mM, more preferably from about 0.1 mM to about 2 mM; and the beverage is at about 4 to about 8° Bx. The taste modulating composition optionally comprises one or more additional taste modifiers.

[0179] In an even more specific embodiment, the low calorie beverage comprises a sweetening amount of sucrose; about 100 ppm to about 300 ppm of rebaudioside M; and a taste modifying composition comprising calcium lactate and calcium gluconate, wherein the combined concentration of calcium lactate and calcium gluconate is about 0.1 mM to about 3 mM, about 0.5 mM to about 3.0 mM, or about 0.5 mM to about 1.5 mM; and the beverage is at about 4 to about 8° Bx. The taste modifying composition optionally comprises one or more additional taste modifiers.

[0180] In another more specific embodiment, the low calorie beverage comprises a sweetening amount of sucrose; a sweetening amount of a sweetener selected from the group consisting of rebaudioside M, rebaudioside A, rebaudioside AM, rebaudioside D, mogroside V, siamenoside I, scyllatose, brazzein (and variants thereof), thaumatin (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, aspartame, acesulfame K, saccharin, cyclamate, neotame, advantame, tagatose, erythritol, allulose, and combinations thereof; and a taste modifying composition comprising at least one C2-C9 organic acid salt, wherein each C2-C9 organic acid salt is at least one selected from the group consisting of Ca. 2+ and Mg 2+ and at least one anion which is a short chain fatty acid anion; said beverage comprises from about 0.1 to about 3 mM of at least one C2-C9 organic acid salt, more preferably from about 0.1 to about 2 mM of at least one C2-C9 organic acid salt; and said beverage is at about 4 to about 8° Bx. The taste modulating composition optionally comprises one or more additional taste modifiers.

[0181] In another more specific embodiment, the low calorie beverage comprises a sweetening amount of sucrose; a sweetening amount of a sweetener selected from the group consisting of rebaudioside M, rebaudioside A, rebaudioside AM, rebaudioside D, mogroside V, siamenoside I, scyllatose, brazzein (and variants thereof), thaumatin (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, aspartame, acesulfame K, saccharin, cyclamate, neotame, advantame, tagatose, erythritol, allulose, and combinations thereof; and a taste modifying composition comprising at least one C2-C9 organic acid salt, wherein each C2-C9 organic acid salt is at least one selected from the group consisting of Ca. 2+ and Mg 2+ and at least one anion selected from the group consisting of acetate, propionate, butyrate, isobutyrate, valerate, isovalerate, and 2-methylbutanoate; said beverage comprises from about 0.1 to about 3 mM of at least one C2-C9 organic acid salt, more preferably from about 0.1 to about 2 mM of at least one C2-C9 organic acid salt; and said beverage is at about 4 to about 8°Bx. The taste modifier composition optionally comprises one or more additional taste modifiers.

[0182] In another embodiment, the low calorie beverage comprises a sweetening amount of sucrose; a sweetening amount of the following: rebaudioside M, rebaudioside A, rebaudioside AM, rebaudioside D, mogroside V, siamenoside I, scyllatose, brazzein (and variants thereof), thaumatin (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, aspartame, acesulfame K, saccharin, cyclamate, neotame, advantame, tagatose, erythritol, allulose, and combinations thereof; and Ca 2+ and Mg 2+ and a cation selected from formula III: [ka] (In the formula, R is OH, CH3 or NH2, and n is 1 to 5.) and at least one anion according to the formula: The beverage comprises from about 0.1 to about 3 mM of at least one C2-C9 organic acid salt, more preferably from about 0.1 to about 2 mM of at least one C2-C9 organic acid salt; and the beverage is at about 4 to about 8° Bx. The taste modulating composition optionally comprises one or more additional taste modifiers.

[0183] In a more specific embodiment, the low calorie beverage comprises a sweetening amount of sucrose; a sweetening amount of a sweetener selected from the group consisting of rebaudioside M, rebaudioside A, rebaudioside AM, rebaudioside D, mogroside V, siamenoside I, scyllatose, brazzein (and variants thereof), thaumatin (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, aspartame, acesulfame K, saccharin, cyclamate, neotame, advantame, tagatose, erythritol, allulose, and combinations thereof; and a taste modifying composition comprising at least one C2-C9 organic acid salt, wherein each C2-C9 organic acid salt is at least one of Ca, Ca(OH)2 ... 2+ and Mg 2+and a cation selected from the following: 2-hydroxybenzoic acid, 3-hydroxybenzoic acid, 4-hydroxybenzoic acid, 2,3-dihydroxybenzoic acid, 2,4-dihydroxybenzoic acid, 3,4-dihydroxybenzoic acid, 3,5-dihydroxybenzoic acid, 2,6-dihydroxybenzoic acid, 2,3,4-trihydroxybenzoic acid, 2,3,5-trihydroxybenzoic acid, 2,4,5-trihydroxybenzoic acid, 2,3,6-trihydroxybenzoic acid. and at least one anion selected from the group consisting of carboxylate anions of acids selected from the group consisting of aromatic acids, 2,4,6-trihydroxybenzoic acid, 4-methoxysalicylic acid, 4-aminobenzoic acid, and 3-aminobenzoic acid; said beverage comprising from about 0.1 to about 3 mM of at least one C2-C9 organic acid salt, more preferably from about 0.1 to about 2 mM of at least one C2-C9 organic acid salt; and said beverage is at about 4 to about 8° Bx. The taste modifying composition optionally comprises one or more additional taste modifiers.

[0184] In another embodiment, the low calorie beverage comprises a sweetening amount of sucrose; a sweetening amount of the following: rebaudioside M, rebaudioside A, rebaudioside AM, rebaudioside D, mogroside V, siamenoside I, scyllatose, brazzein (and variants thereof), thaumatin (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, aspartame, acesulfame K, saccharin, cyclamate, neotame, advantame, tagatose, erythritol, allulose, and combinations thereof; and Ca 2+ and Mg 2+ and a cation selected from formula IV: [ka] (wherein n is 1 to 7, and R is H or OH). and at least one anion according to the formula: The beverage comprises from about 0.1 to about 3 mM of at least one C2-C9 organic acid salt, more preferably from about 0.1 to about 2 mM of at least one C2-C9 organic acid salt; and the beverage is at about 4 to about 8° Bx. The taste modulating composition optionally comprises one or more additional taste modifiers.

[0185] In a more specific embodiment, the low calorie beverage comprises a sweetening amount of sucrose; a sweetening amount of a sweetener selected from the group consisting of rebaudioside M, rebaudioside A, rebaudioside AM, rebaudioside D, mogroside V, siamenoside I, scyllatose, brazzein (and variants thereof), thaumatin (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, aspartame, acesulfame K, saccharin, cyclamate, neotame, advantame, tagatose, erythritol, allulose, and combinations thereof; and a taste modifying composition comprising at least one C2-C9 organic acid salt, wherein each C2-C9 organic acid salt is at least one of Ca, Ca(OH)2 ... 2+ and Mg 2+ and at least one anion selected from the group consisting of maleate, tartrate, tartronate, succinate, glutarate, adipate, and malonate; said beverage comprises from about 0.1 to about 3 mM of at least one C2-C9 organic acid salt, more preferably from about 0.1 to about 2 mM of at least one C2-C9 organic acid salt; and said beverage is at about 4 to about 8°Bx. The taste modifying composition optionally comprises one or more additional taste modifiers.

[0186] In another embodiment, the low calorie beverage comprises a sweetening amount of sucrose; a sweetening amount of the following: rebaudioside M, rebaudioside A, rebaudioside AM, rebaudioside D, mogroside V, siamenoside I, scyllatose, brazzein (and variants thereof), thaumatin (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, aspartame, acesulfame K, saccharin, cyclamate, neotame, advantame, tagatose, erythritol, allulose, and combinations thereof; and Ca 2+ and Mg 2+ and a cation selected from formula V: [ka] (In the formula, n is 0 to 5.) and at least one anion according to the formula: The beverage comprises from about 0.1 to about 3 mM of at least one C2-C9 organic acid salt, more preferably from about 0.1 to about 2 mM of at least one C2-C9 organic acid salt; and the beverage is at about 4 to about 8° Bx. The taste modulating composition optionally comprises one or more additional taste modifiers.

[0187] In a more specific embodiment, the low calorie beverage comprises a sweetening amount of sucrose; a sweetening amount of a sweetener selected from the group consisting of rebaudioside M, rebaudioside A, rebaudioside AM, rebaudioside D, mogroside V, siamenoside I, scyllatose, brazzein (and variants thereof), thaumatin (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, aspartame, acesulfame K, saccharin, cyclamate, neotame, advantame, tagatose, erythritol, allulose, and combinations thereof; and a taste modifying composition comprising at least one C2-C9 organic acid salt, wherein each C2-C9 organic acid salt is at least one of Ca, Ca(OH)2 ... 2+ and Mg 2+and at least one anion selected from fumarate and maleate; the beverage comprises from about 0.1 to about 3 mM of at least one C2-C9 organic acid salt, more preferably from about 0.1 to about 2 mM of at least one C2-C9 organic acid salt; and the beverage is at about 4 to about 8° Bx. The taste modifier composition optionally comprises one or more additional taste modifiers.

[0188] In another embodiment, the low calorie beverage comprises a sweetening amount of sucrose; a sweetening amount of the following: rebaudioside M, rebaudioside A, rebaudioside AM, rebaudioside D, mogroside V, siamenoside I, scyllatose, brazzein (and variants thereof), thaumatin (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, aspartame, acesulfame K, saccharin, cyclamate, neotame, advantame, tagatose, erythritol, allulose, and combinations thereof; and Ca 2+ and Mg 2+ and a cation selected from formula VI: [ka] (wherein n is 0 to 6). and at least one anion according to the formula: The beverage comprises from about 0.1 to about 3 mM of at least one C2-C9 organic acid salt, more preferably from about 0.1 to about 2 mM of at least one C2-C9 organic acid salt; and the beverage is at about 4 to about 8° Bx. The taste modulating composition optionally comprises one or more additional taste modifiers.

[0189] In a more specific embodiment, the low calorie beverage comprises a sweetening amount of sucrose; a sweetening amount of a sweetener selected from the group consisting of rebaudioside M, rebaudioside A, rebaudioside AM, rebaudioside D, mogroside V, siamenoside I, scyllatose, brazzein (and variants thereof), thaumatin (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, aspartame, acesulfame K, saccharin, cyclamate, neotame, advantame, tagatose, erythritol, allulose, and combinations thereof; and a taste modifying composition comprising at least one C2-C9 organic acid salt, wherein each C2-C9 organic acid salt is at least one of Ca, Ca(OH)2 ... 2+ and Mg 2+ and at least one anion selected from citrate and isocitrate; the beverage comprises from about 0.1 to about 3 mM of at least one C2-C9 organic acid salt, more preferably from about 0.1 to about 2 mM of at least one C2-C9 organic acid salt; and the beverage is at about 4 to about 8° Bx. The taste modifier composition optionally comprises one or more additional taste modifiers.

[0190] In an even more specific embodiment, the low calorie beverage comprises a sweetening amount of sucrose; a sweetening amount of a sweetener selected from the group consisting of rebaudioside M, rebaudioside A, rebaudioside AM, rebaudioside D, mogroside V, siamenoside I, scyllatose, brazzein (and variants thereof), thaumatin (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, aspartame, acesulfame K, saccharin, cyclamate, neotame, advantame, tagatose, erythritol, allulose, and combinations thereof; and a taste modifying composition comprising at least one C2-C9 organic acid salt, wherein each C2-C9 organic acid salt is at least one selected from the group consisting of Ca. 2+ and Mg 2+and at least one anion selected from the following: gluconate, 2,3-dihydroxypropionate, 2,3-dihydroxybutanoate, lactate, acetate, propionate, butyrate, isobutyrate, valerate, isovaleric acid, 2-methylbutanoate; 2-hydroxybenzoic acid, 3-hydroxybenzoic acid, 4-hydroxybenzoic acid, 2,3-dihydroxybenzoic acid, 2,4-dihydroxybenzoic acid, 3,4-dihydroxybenzoic acid, 3,5-dihydroxybenzoic acid, 2,6-dihydroxybenzoic acid, 2,3,4-trihydroxybenzoic acid, 2,3,5-trihydroxybenzoic acid, 2,4, The carboxylate anions are selected from the group consisting of 5-trihydroxybenzoic acid, 2,3,6-trihydroxybenzoic acid, 2,4,6-trihydroxybenzoic acid, 4-methoxysalicylic acid, 4-aminobenzoic acid, and 3-aminobenzoic acid; maleate, tartrate, tartronate, succinate, glutarate, adipate, and malonate, fumarate, maleate, citrate, isocitrate, and combinations thereof; the beverage comprises from about 0.1 to about 3 mM of at least one C2-C9 organic acid salt, more preferably from about 0.1 to about 2 mM of at least one C2-C9 organic acid salt; and the beverage is at about 4 to about 8°Bx. The taste modifying composition optionally comprises one or more additional taste modifiers.

[0191] 2. Zero-calorie drinks In one embodiment, the diet beverage comprises: (i) at least one high sensitivity sweetener; and (ii) Ca 2+ and Mg 2+ and wherein the at least one salt having a cation selected from the group consisting of:

[0192] In a specific embodiment, the zero calorie orange flavored carbonated beverage comprises (i) at least one high sensitivity sweetener selected from acesulfame K, aspartame, and combinations thereof, and (ii) Ca 2+ and Mg 2+and an anion selected from lactate, citrate, gluconate, lactate gluconate, anhydrous and / or hydrated forms thereof, and combinations thereof. In another more specific embodiment, the at least one salt is selected from magnesium lactate, magnesium citrate, calcium citrate, calcium lactate, calcium gluconate, calcium lactate gluconate, anhydrous and / or hydrated forms thereof, and combinations thereof. In an even more specific embodiment, the at least one salt is selected from magnesium lactate, magnesium citrate, calcium citrate, calcium lactate, calcium gluconate, calcium lactate gluconate, anhydrous and / or hydrated forms thereof, and combinations thereof. 2+ Cation-containing salts and Ca 2+ The weight ratio of the cation-containing salts can be about 5:1 to about 1:1, for example, about 4:1 to about 1:1, about 3:1 to about 1:1, or about 2:1 to about 1:1, etc. In a specific embodiment, the weight ratio is about 3:1. In another specific embodiment, the concentration of at least one salt is about 300 ppm to about 1,000 ppm, for example, about 300 ppm to about 900 ppm, about 300 ppm to about 800 ppm, about 300 ppm to about 700 ppm, about 300 ppm to about 600 ppm, about 300 ppm to about 500 ppm, about 300 ppm to about 400 ppm, etc. In yet another specific embodiment, Mg 2+ Cation-containing salts and Ca 2+ The weight ratio of the cation-containing salts is about 3:1 to about 1:1, Ca 2+ and Mg 2+ The concentration of the at least one salt having a cation selected from is from about 300 ppm to about 1,000 ppm.

[0193] In another exemplary embodiment, the zero calorie orange flavored carbonated beverage contains (i) a combination of acesulfame K and aspartame, (ii) Mg 2+ (iii) a salt having a cation and an anion selected from lactate, citrate, gluconate, lactate gluconate, anhydrous and / or hydrated forms thereof, and Ca 2+ and an anion selected from lactate, citrate, gluconate, lactate gluconate, and anhydrous and / or hydrated forms thereof, wherein Mg 2+ Cation-containing salts and Ca 2+The weight ratio of the cation-containing salts is about 3:1 to about 1:1, and the total concentration of (ii) and (iii) is about 300 ppm to about 1,000 ppm, preferably about 300 ppm to about 400 ppm.

[0194] In a more specific embodiment, the zero calorie orange flavored carbonated beverage comprises (i) a combination of acesulfame K and aspartame, (ii) magnesium lactate (including its anhydrous and / or hydrated forms), and (iii) calcium citrate (including its anhydrous and / or hydrated forms), wherein the weight ratio of magnesium lactate (including its anhydrous and / or hydrated forms) to calcium citrate (including its anhydrous and / or hydrated forms) is from about 3:1 to about 1:1 and the combined concentration of magnesium lactate (including its anhydrous and / or hydrated forms) and calcium citrate (including its anhydrous and / or hydrated forms) is from about 300 ppm to about 1,000 ppm, more preferably from about 300 to about 400 ppm.

[0195] In another specific embodiment, a zero calorie orange flavored carbonated beverage comprises (i) a combination of acesulfame K and aspartame, (ii) calcium lactate (including its anhydrous and / or hydrated forms), and (iii) calcium gluconate (including its anhydrous and / or hydrated forms), wherein the concentrations of calcium lactate and calcium gluconate (including its anhydrous and / or hydrated forms) are from about 300 ppm to about 1,000 ppm, more preferably from about 300 ppm to about 400 ppm.

[0196] In one embodiment, the diet beverage comprises: (i) at least one high sensitivity sweetener; and (ii) Ca 2+ and Mg 2+ and at least one salt having a cation selected from the group consisting of:

[0197] In a specific embodiment, the zero calorie lemon-lime flavored carbonated beverage comprises (i) at least one high sensitivity sweetener selected from acesulfame K, aspartame, and combinations thereof, and (ii) Ca2+ and Mg 2+ and an anion selected from lactate, citrate, gluconate, lactate gluconate, anhydrous and / or hydrated forms thereof, and combinations thereof. In another more specific embodiment, the at least one salt is selected from magnesium lactate, magnesium citrate, calcium citrate, calcium lactate, calcium gluconate, calcium lactate gluconate, anhydrous and / or hydrated forms thereof, and combinations thereof. Mg 2+ Cation-containing salts and Ca 2+ The weight ratio of the cation-containing salts can be about 5:1 to about 1:1, for example, about 4:1 to about 1:1, about 3:1 to about 1:1, or about 2:1 to about 1:1, etc. In a particular embodiment, the weight ratio is about 1:1. In another particular embodiment, the concentration of the at least one salt is about 300 ppm to about 1,000 ppm, for example, about 300 ppm to about 900 ppm, about 300 ppm to about 800 ppm, about 300 ppm to about 700 ppm, about 300 ppm to about 600 ppm, about 300 ppm to about 500 ppm, about 300 ppm to about 400 ppm, etc. In a specific embodiment, Mg 2+ Cation-containing salts and Ca 2+ The weight ratio of the cation-containing salts is about 3:1 to about 1:1, Ca 2+ and Mg 2+ The concentration of the at least one salt having a cation selected from is from about 300 ppm to about 1,000 ppm.

[0198] In another exemplary embodiment, the zero calorie lemon-lime flavored carbonated beverage contains (i) a combination of acesulfame K and aspartame, (ii) Mg 2+ (iii) a salt having a cation and an anion selected from lactate, citrate, gluconate, lactate gluconate, anhydrous and / or hydrated forms thereof, and Ca 2+ and an anion selected from lactate, citrate, gluconate, lactate gluconate, and anhydrous and / or hydrated forms thereof, wherein Mg 2+ Cation-containing salts and Ca 2+The weight ratio of the cation-containing salts is about 3:1 to about 1:1, and the total concentration of (ii) and (iii) is about 300 ppm to about 1,000 ppm, preferably about 300 ppm to about 400 ppm.

[0199] In another specific embodiment, a zero-calorie lemon-lime flavored carbonated beverage comprises (i) a combination of acesulfame K and aspartame, (ii) magnesium citrate (including its anhydrous and / or hydrated forms), and (iii) calcium citrate (including its anhydrous and / or hydrated forms), wherein the weight ratio of magnesium citrate (including its anhydrous and / or hydrated forms) to calcium citrate (including its anhydrous and / or hydrated forms) is from about 3:1 to about 1:1, and the combined concentration of magnesium citrate (including its anhydrous and / or hydrated forms) and calcium citrate (including its anhydrous and / or hydrated forms) is from about 300 ppm to about 1,000 ppm, more preferably from about 300 ppm to about 400 ppm.

[0200] In another embodiment, the zero calorie lemon-lime flavored carbonated beverage comprises (i) a combination of acesulfame K and aspartame, and (ii) Ca 2+ and salts having a cation and an anion selected from lactate, citrate, gluconate, lactate gluconate, and anhydrous and / or hydrated forms thereof, wherein the concentration of (ii) is from about 300 ppm to about 1,000 ppm, more preferably from about 300 ppm to about 400 ppm. In a specific embodiment, (ii) is a mixture of calcium lactate and calcium gluconate, including their anhydrous and / or hydrated forms.

[0201] In another exemplary embodiment, the zero calorie lemon-lime flavored carbonated beverage contains: (i) rebaudioside M; and (ii) Ca 2+and salts having a cation and an anion selected from lactate, citrate, gluconate, lactate gluconate, and anhydrous and / or hydrated forms thereof, wherein the concentration of (ii) is from about 300 ppm to about 1,000 ppm, more preferably from about 300 ppm to about 400 ppm. In a specific embodiment, (ii) is calcium lactate (including its anhydrous and / or hydrated forms).

[0202] In one embodiment, a zero calorie beverage comprises a sweetening amount of at least one non-sucrose sweetener described herein and a taste modifying composition comprising at least one C2-C9 organic acid salt described herein, wherein the beverage has at least about 5% sucrose equivalent. The taste modifying composition optionally comprises one or more additional taste modifiers.

[0203] In more specific embodiments, the zero calorie beverage comprises sweetening amounts of the following: rebaudioside M, rebaudioside A, rebaudioside AM, rebaudioside D, mogroside V, siamenoside I, sciratose, brazzein (and variants thereof), thaumatin (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, aspartame, acesulfame K, saccharin, cyclamate, neotame, sucralose ... and a taste modifying composition comprising at least one C2-C9 organic acid salt; wherein the beverage comprises from about 0.1 to about 3 mM of at least one C2-C9 organic acid salt, more preferably from about 0.1 to about 2 mM of at least one C2-C9 organic acid salt; and wherein the beverage has a sucrose equivalent of at least about 5%. The taste modifying composition optionally comprises one or more additional taste modifiers.

[0204] In another embodiment, the zero calorie beverage comprises a sweetening amount of a sweetener selected from the group consisting of rebaudioside M, rebaudioside A, rebaudioside AM, rebaudioside D, mogroside V, siamenoside I, sciratose, brazzein (and variants thereof), thaumatin (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, aspartame, acesulfame K, saccharin, cyclamate, neotame, advantame, tagatose, erythritol, allulose, and combinations thereof; and a taste modifying composition comprising at least one C2-C9 organic acid salt; wherein each C2-C9 organic acid salt is at least one selected from the group consisting of Ca 2+ and Mg 2+ and at least one anion selected from formulas I-VI as described herein; said beverage comprises from about 0.1 to about 3 mM of at least one C2-C9 organic acid salt, more preferably from about 0.1 to about 2 mM of at least one C2-C9 organic acid salt; and said beverage has at least about 5% sucrose equivalent. The taste modifier composition optionally comprises one or more additional taste modifiers.

[0205] In another further embodiment, the zero calorie beverage comprises a sweetening amount of the following: a sweetener selected from the group consisting of rebaudioside M, rebaudioside A, rebaudioside AM, rebaudioside D, mogroside V, siamenoside I, sciratose, brazzein (and variants thereof), thaumatin (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, aspartame, acesulfame K, saccharin, cyclamate, neotame, advantame, tagatose, erythritol, allulose, and combinations thereof; and Ca 2+ and Mg 2+ and a cation selected from formula I: [ka] (wherein n is 1 to 7). and at least one anion according to the formula: The beverage comprises from about 0.1 to about 3 mM of at least one C2-C9 organic acid salt, more preferably from about 0.1 to about 2 mM of at least one C2-C9 organic acid salt; and the beverage has a sucrose equivalent of at least about 5%. The taste modifying composition optionally comprises one or more additional taste modifiers.

[0206] In another more specific embodiment, the zero calorie beverage comprises a sweetening amount of a sweetener selected from the group consisting of rebaudioside M, rebaudioside A, rebaudioside AM, rebaudioside D, mogroside V, siamenoside I, sciratose, brazzein (and variants thereof), thaumatin (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, aspartame, acesulfame K, saccharin, cyclamate, neotame, advantame, tagatose, erythritol, allulose, and combinations thereof; and a taste modifying composition comprising at least one C2-C9 organic acid salt, wherein each C2-C9 organic acid salt comprises at least one of Ca, Ca(II)-C9 ... 2+ and Mg 2+ and at least one anion selected from gluconate, 3-dihydroxypropionate, and 2,3-dihydroxybutanoate; the beverage comprises from about 0.1 to about 3 mM of at least one C2-C9 organic acid salt, more preferably from about 0.1 to about 2 mM of at least one C2-C9 organic acid salt; and the beverage has a sucrose equivalent of at least about 5%. The taste modifier composition optionally comprises one or more additional taste modifiers.

[0207] In a more specific embodiment, the zero calorie beverage comprises a sweetening amount of a sweetener selected from the group consisting of rebaudioside M, rebaudioside A, rebaudioside AM, rebaudioside D, mogroside V, siamenoside I, sciratose, brazzein (and variants thereof), thaumatin (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, aspartame, acesulfame K, saccharin, cyclamate, neotame, advantame, tagatose, erythritol, allulose, and combinations thereof; and a taste modifying composition comprising magnesium gluconate or calcium gluconate, wherein the magnesium gluconate or calcium gluconate is present in the beverage at a concentration of about 0.1 mM to about 3 mM, more preferably about 0.1 mM to about 2 mM; and the beverage has a sucrose equivalent of at least about 5%. The taste modulating composition optionally comprises one or more additional taste modifiers.

[0208] In an even more specific embodiment, a zero calorie beverage comprises about 400 ppm to about 600 ppm of rebaudioside M; and a taste modifying composition comprising magnesium gluconate or calcium gluconate, where the magnesium gluconate or calcium gluconate is present in the beverage at a concentration of about 0.1 mM to about 3 mM or about 0.1 mM to about 2 mM; and the beverage has a sucrose equivalent of at least about 5%. The taste modifying composition optionally comprises one or more additional taste modifiers.

[0209] In another embodiment, the zero calorie beverage comprises a sweetening amount of the following: a sweetener selected from the group consisting of rebaudioside M, rebaudioside A, rebaudioside AM, rebaudioside D, mogroside V, siamenoside I, scyllatose, brazzein (and variants thereof), thaumatin (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, aspartame, acesulfame K, saccharin, cyclamate, neotame, advantame, tagatose, erythritol, allulose, and combinations thereof; and Ca 2+ and Mg2+ and a cation selected from Formula II: [ka] (In the formula, n is 0 to 7, and R is OH or H.) and at least one anion according to the formula: The beverage comprises from about 0.1 to about 3 mM of at least one C2-C9 organic acid salt, more preferably from about 0.1 to about 2 mM of at least one C2-C9 organic acid salt; and the beverage has a sucrose equivalent of at least about 5%. The taste modifying composition optionally comprises one or more additional taste modifiers.

[0210] In a more specific embodiment, the zero calorie beverage comprises a sweetening amount of a sweetener selected from the group consisting of rebaudioside M, rebaudioside A, rebaudioside AM, rebaudioside D, mogroside V, siamenoside I, scyllatose, brazzein (and variants thereof), thaumatin (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, aspartame, acesulfame K, saccharin, cyclamate, neotame, advantame, tagatose, erythritol, allulose, and combinations thereof; and a taste modifying composition comprising at least one C2-C9 organic acid salt, wherein each C2-C9 organic acid salt is at least one selected from the group consisting of Ca 2+ and Mg 2+ and at least one lactate anion; the beverage comprises from about 0.1 to about 3 mM of at least one C2-C9 organic acid salt, more preferably from about 0.1 to about 2 mM of at least one C2-C9 organic acid salt; and the beverage has a sucrose equivalent of at least about 5%. The taste modifier composition optionally comprises one or more additional taste modifiers.

[0211] In an even more specific embodiment, the zero calorie beverage comprises a sweetening amount of a sweetener selected from the group consisting of rebaudioside M, rebaudioside A, rebaudioside AM, rebaudioside D, mogroside V, siamenoside I, scyllatose, brazzein (and variants thereof), thaumatin (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, aspartame, acesulfame K, saccharin, cyclamate, neotame, advantame, tagatose, erythritol, allulose, and combinations thereof; and a taste modifying composition comprising magnesium lactate or calcium lactate, wherein the magnesium lactate or calcium lactate is present in the beverage at a concentration of about 0.1 mM to about 3 mM or about 0.1 mM to about 2 mM; and the beverage has a sucrose equivalent of at least about 5%. The taste modulating composition optionally comprises one or more additional taste modifiers.

[0212] In an even more specific embodiment, a zero calorie beverage comprises about 400 ppm to about 600 ppm of rebaudioside M; and a taste modifying composition comprising magnesium lactate or calcium lactate, where the magnesium lactate or calcium lactate is present in the beverage at a concentration of about 1 mM to about 3 mM, or about 0.1 mM to about 2 mM; and the beverage has a sucrose equivalent of at least about 5%. The taste modifying composition optionally comprises one or more additional taste modifiers.

[0213] In yet another more specific embodiment, the zero calorie beverage comprises a sweetening amount of a sweetener selected from the group consisting of rebaudioside M, rebaudioside A, rebaudioside AM, rebaudioside D, mogroside V, siamenoside I, scyllatose, brazzein (and variants thereof), thaumatin (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, aspartame, acesulfame K, saccharin, cyclamate, neotame, advantame, tagatose, erythritol, allulose, and combinations thereof; and a taste modifying composition comprising at least one C2-C9 organic acid salt, wherein the at least one C2-C9 organic acid salt is selected from the group consisting of Ca. 2+ and Mg 2+ and two different anions: lactate and gluconate; the beverage comprises from about 0.1 to about 3 mM of at least one C2-C9 organic acid salt, more preferably from about 0.1 to about 2 mM of at least one C2-C9 organic acid salt; and the beverage has a sucrose equivalent of at least about 5%. The taste modifier composition optionally comprises one or more additional taste modifiers.

[0214] In an even more specific embodiment, the zero calorie beverage comprises a sweetening amount of a sweetener selected from the group consisting of rebaudioside M, rebaudioside A, rebaudioside AM, rebaudioside D, mogroside V, siamenoside I, scyllatose, brazzein (and variants thereof), thaumatin (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, aspartame, acesulfame K, saccharin, cyclamate, neotame, advantame, tagatose, erythritol, allulose, and combinations thereof; and a taste modifying composition comprising calcium lactate and calcium gluconate, wherein the total concentration of calcium lactate and calcium gluconate in the beverage is from 0.1 mM to about 3 mM, or from about 0.1 mM to about 2 mM; and the beverage has a sucrose equivalent of at least about 5%. The taste modulating composition optionally comprises one or more additional taste modifiers.

[0215] In another more specific embodiment, a zero calorie beverage comprises about 400 ppm to about 600 ppm of rebaudioside M; and a taste modifying composition comprising calcium lactate and calcium gluconate, where the total concentration of calcium lactate and calcium gluconate in the beverage is from about 0.1 mM to about 3 mM, or from about 0.1 mM to about 2 mM; and said beverage has a sucrose equivalent of at least about 5%. The taste modifying composition optionally comprises one or more additional taste modifiers.

[0216] In yet another more specific embodiment, the zero calorie beverage comprises a sweetening amount of a sweetener selected from the group consisting of rebaudioside M, rebaudioside A, rebaudioside AM, rebaudioside D, mogroside V, siamenoside I, scyllatose, brazzein (and variants thereof), thaumatin (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, aspartame, acesulfame K, saccharin, cyclamate, neotame, advantame, tagatose, erythritol, allulose, and combinations thereof; and a taste modifying composition comprising at least one C2-C9 organic acid salt, wherein the at least one C2-C9 organic acid salt is selected from the group consisting of Ca. 2+ and Mg 2+ and two different anions: citrate and lactate; the beverage comprises from about 0.1 to about 3 mM of at least one C2-C9 organic acid salt, more preferably from about 0.1 to about 2 mM of at least one C2-C9 organic acid salt; and the beverage has a sucrose equivalent of at least about 5%. The taste modifier composition optionally comprises one or more additional taste modifiers.

[0217] In an even more specific embodiment, the zero calorie beverage comprises a sweetening amount of a sweetener selected from the group consisting of rebaudioside M, rebaudioside A, rebaudioside AM, rebaudioside D, mogroside V, siamenoside I, scyllatose, brazzein (and variants thereof), thaumatin (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, aspartame, acesulfame K, saccharin, cyclamate, neotame, advantame, tagatose, erythritol, allulose, and combinations thereof; and a taste modifying composition comprising calcium citrate and calcium lactate, wherein the total concentration of calcium citrate and calcium lactate in the beverage is from 0.1 mM to about 3 mM, or from about 0.1 mM to about 2 mM; and the beverage has a sucrose equivalent of at least about 5%. The taste modulating composition optionally comprises one or more additional taste modifiers.

[0218] In an even more specific embodiment, a zero calorie beverage comprises from about 25 ppm to about 600 ppm of rebaudioside A and / or rebaudioside M; from about 100 to about 300 ppm of sucralose; and a taste modifying composition comprising calcium lactate and calcium gluconate, wherein the total concentration of calcium lactate and calcium gluconate in the beverage is from about 0.1 mM to about 3 mM, or from about 0.1 mM to about 2 mM; and the beverage has a sucrose equivalent of at least about 5%. The taste modifying composition optionally comprises one or more additional taste modifiers.

[0219] In another more specific embodiment, the zero calorie beverage comprises a sweetening amount of a sweetener selected from the group consisting of rebaudioside M, rebaudioside A, rebaudioside AM, rebaudioside D, mogroside V, siamenoside I, scyllatose, brazzein (and variants thereof), thaumatin (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, aspartame, acesulfame K, saccharin, cyclamate, neotame, advantame, tagatose, erythritol, allulose, and combinations thereof; and a taste modifying composition comprising at least one C2-C9 organic acid salt, wherein each C2-C9 organic acid salt comprises at least one of Ca, Ca(II)-C9 ... 2+ and Mg 2+ and at least one anion which is a short chain fatty acid anion; the beverage comprises from about 0.1 to about 3 mM of at least one C2-C9 organic acid salt, more preferably from about 0.1 to about 2 mM of at least one C2-C9 organic acid salt; and the beverage has a sucrose equivalent of at least about 5%. The taste modifier composition optionally comprises one or more additional taste modifiers.

[0220] In another more specific embodiment, the zero calorie beverage comprises a sweetening amount of a sweetener selected from the group consisting of rebaudioside M, rebaudioside A, rebaudioside AM, rebaudioside D, mogroside V, siamenoside I, scyllatose, brazzein (and variants thereof), thaumatin (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, aspartame, acesulfame K, saccharin, cyclamate, neotame, advantame, tagatose, erythritol, allulose, and combinations thereof; and a taste modifying composition comprising at least one C2-C9 organic acid salt, wherein each C2-C9 organic acid salt is at least one of Ca, Ca(OH)2 ... 2+ and Mg 2+and at least one anion selected from the group consisting of acetate, propionate, butyrate, isobutyrate, valerate, isovalerate, and 2-methylbutanoate; the beverage comprises from about 0.1 to about 3 mM of at least one C2-C9 organic acid salt, more preferably from about 0.1 to about 2 mM of at least one C2-C9 organic acid salt; and the beverage has a sucrose equivalent of at least about 5%. The taste modifying composition optionally comprises one or more additional taste modifiers.

[0221] In another embodiment, the zero calorie beverage comprises a sweetening amount of the following: a sweetener selected from the group consisting of rebaudioside M, rebaudioside A, rebaudioside AM, rebaudioside D, mogroside V, siamenoside I, scyllatose, brazzein (and variants thereof), thaumatin (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, aspartame, acesulfame K, saccharin, cyclamate, neotame, advantame, tagatose, erythritol, allulose, and combinations thereof; and Ca 2+ and Mg 2+ and a cation selected from formula III [ka] (In the formula, R is OH, CH3 or NH2, and n is 1 to 5.) and at least one anion according to the formula: The beverage comprises from about 0.1 to about 3 mM of at least one C2-C9 organic acid salt, more preferably from about 0.1 to about 2 mM of at least one C2-C9 organic acid salt; and the beverage has a sucrose equivalent of at least about 5%. The taste modifying composition optionally comprises one or more additional taste modifiers.

[0222] In a more specific embodiment, the zero calorie beverage comprises a sweetening amount of a sweetener selected from the group consisting of rebaudioside M, rebaudioside A, rebaudioside AM, rebaudioside D, mogroside V, siamenoside I, scyllatose, brazzein (and variants thereof), thaumatin (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, aspartame, acesulfame K, saccharin, cyclamate, neotame, advantame, tagatose, erythritol, allulose, and combinations thereof; and a taste modifying composition comprising at least one C2-C9 organic acid salt, wherein each C2-C9 organic acid salt is at least one selected from the group consisting of Ca 2+ and Mg 2+ and at least one anion selected from the group consisting of carboxylate anions of hydroxybenzoic acids selected from the group consisting of 2-hydroxybenzoic acid, 3-hydroxybenzoic acid, 4-hydroxybenzoic acid, 2,3-dihydroxybenzoic acid, 2,4-dihydroxybenzoic acid, 2,5-dihydroxybenzoic acid, 2,6-dihydroxybenzoic acid, 3,4-dihydroxybenzoic acid, 3,5-dihydroxybenzoic acid, 2,6-dihydroxybenzoic acid, 2,3,4-trihydroxybenzoic acid, 2,4,6-trihydroxybenzoic acid, and 3,4,5-trihydroxybenzoic acid; the beverage comprises from about 0.1 to about 3 mM of at least one C2-C9 organic acid salt, more preferably from about 0.1 to about 2 mM of at least one C2-C9 organic acid salt; and the beverage has a sucrose equivalent of at least about 5%. The taste modulating composition optionally comprises one or more additional taste modifiers.

[0223] In another embodiment, the zero calorie beverage comprises a sweetening amount of the following: a sweetener selected from the group consisting of rebaudioside M, rebaudioside A, rebaudioside AM, rebaudioside D, mogroside V, siamenoside I, scyllatose, brazzein (and variants thereof), thaumatin (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, aspartame, acesulfame K, saccharin, cyclamate, neotame, advantame, tagatose, erythritol, allulose, and combinations thereof; and Ca 2+ and Mg 2+ and a cation selected from formula IV: [ka] (wherein n is 1 to 7, and R is H or OH). and at least one anion according to the formula: The beverage comprises from about 0.1 to about 3 mM of at least one C2-C9 organic acid salt, more preferably from about 0.1 to about 2 mM of at least one C2-C9 organic acid salt; and the beverage has a sucrose equivalent of at least about 5%. The taste modifying composition optionally comprises one or more additional taste modifiers.

[0224] In a more specific embodiment, the zero calorie beverage comprises a sweetening amount of a sweetener selected from the group consisting of rebaudioside M, rebaudioside A, rebaudioside AM, rebaudioside D, mogroside V, siamenoside I, scyllatose, brazzein (and variants thereof), thaumatin (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, aspartame, acesulfame K, saccharin, cyclamate, neotame, advantame, tagatose, erythritol, allulose, and combinations thereof; and a taste modifying composition comprising at least one C2-C9 organic acid salt, wherein each C2-C9 organic acid salt is at least one selected from the group consisting of Ca. 2+ and Mg 2+and at least one anion selected from the group consisting of maleate, tartrate, tartronate, succinate, glutarate, adipic acid, and malonic acid; the beverage comprises from about 0.1 to about 3 mM of at least one C2-C9 organic acid salt, more preferably from about 0.1 to about 2 mM of at least one C2-C9 organic acid salt; and the beverage has a sucrose equivalent of at least about 5%. The taste modifying composition optionally comprises one or more additional taste modifiers.

[0225] In another embodiment, the zero calorie beverage comprises a sweetening amount of the following: a sweetener selected from the group consisting of rebaudioside M, rebaudioside A, rebaudioside AM, rebaudioside D, mogroside V, siamenoside I, scyllatose, brazzein (and variants thereof), thaumatin (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, aspartame, acesulfame K, saccharin, cyclamate, neotame, advantame, tagatose, erythritol, allulose, and combinations thereof; and Ca 2+ and Mg 2+ and a cation selected from formula V: [ka] (In the formula, n is 0 to 5.) and at least one anion according to the formula: The beverage comprises from about 0.1 to about 3 mM of at least one C2-C9 organic acid salt, more preferably from about 0.1 to about 2 mM of at least one C2-C9 organic acid salt; and the beverage has a sucrose equivalent of at least about 5%. The taste modifying composition optionally comprises one or more additional taste modifiers.

[0226] In a more specific embodiment, the zero calorie beverage comprises a sweetening amount of a sweetener selected from the group consisting of rebaudioside M, rebaudioside A, rebaudioside AM, rebaudioside D, mogroside V, siamenoside I, scyllatose, brazzein (and variants thereof), thaumatin (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, aspartame, acesulfame K, saccharin, cyclamate, neotame, advantame, tagatose, erythritol, allulose, and combinations thereof; and a taste modifying composition comprising at least one C2-C9 organic acid salt, wherein each C2-C9 organic acid salt is at least one selected from the group consisting of Ca. 2+ and Mg 2+ and at least one anion selected from fumarate and maleate; the beverage comprises from about 0.1 to about 3 mM of at least one C2-C9 organic acid salt, more preferably from about 0.1 to about 2 mM of at least one C2-C9 organic acid salt; and the beverage has a sucrose equivalent of at least about 5%. The taste modifier composition optionally comprises one or more additional taste modifiers.

[0227] In another embodiment, the zero calorie beverage comprises a sweetening amount of the following: a sweetener selected from the group consisting of rebaudioside M, rebaudioside A, rebaudioside AM, rebaudioside D, mogroside V, siamenoside I, scyllatose, brazzein (and variants thereof), thaumatin (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, aspartame, acesulfame K, saccharin, cyclamate, neotame, advantame, tagatose, erythritol, allulose, and combinations thereof; and Ca 2+ and Mg 2+ and a cation selected from formula VI: [ka] (wherein n is 0 to 6). and at least one anion according to the formula: The beverage comprises from about 0.1 to about 3 mM of at least one C2-C9 organic acid salt, more preferably from about 0.1 to about 2 mM of at least one C2-C9 organic acid salt; and the beverage has a sucrose equivalent of at least about 5%. The taste modifying composition optionally comprises one or more additional taste modifiers.

[0228] In a more specific embodiment, the zero calorie beverage comprises a sweetening amount of a sweetener selected from the group consisting of rebaudioside M, rebaudioside A, rebaudioside AM, rebaudioside D, mogroside V, siamenoside I, scyllatose, brazzein (and variants thereof), thaumatin (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, aspartame, acesulfame K, saccharin, cyclamate, neotame, advantame, tagatose, erythritol, allulose, and combinations thereof; and a taste modifying composition comprising at least one C2-C9 organic acid salt, wherein each C2-C9 organic acid salt is at least one selected from the group consisting of Ca 2+ and Mg 2+ and at least one anion selected from citrate and isocitrate; the beverage comprises from about 0.1 to about 3 mM of at least one C2-C9 organic acid salt, more preferably from about 0.1 to about 2 mM of at least one C2-C9 organic acid salt; and the beverage has a sucrose equivalent of at least about 5%. The taste modifier composition optionally comprises one or more additional taste modifiers.

[0229] In an even more specific embodiment, the zero calorie beverage comprises a sweetening amount of a sweetener selected from the group consisting of rebaudioside M, rebaudioside A, rebaudioside AM, rebaudioside D, mogroside V, siamenoside I, scyllatose, brazzein (and variants thereof), thaumatin (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, aspartame, acesulfame K, saccharin, cyclamate, neotame, advantame, tagatose, erythritol, allulose, and combinations thereof; and a taste modifying composition comprising magnesium citrate or calcium citrate, wherein the magnesium citrate or calcium citrate is present in the beverage at a concentration of about 0.1 mM to about 3 mM; and the beverage has a sucrose equivalent of at least about 5%. The taste modulating composition optionally comprises one or more additional taste modifiers.

[0230] In an even more specific embodiment, a zero calorie beverage comprises about 400 ppm to about 600 ppm of rebaudioside M; and a taste modifying composition comprising magnesium citrate or calcium citrate, where the magnesium citrate or calcium citrate is present in the beverage at a concentration of about 0.1 to about 3 mM or about 0.1 to about 0.5 mM; and the beverage has a sucrose equivalent of at least about 5%. The taste modifying composition optionally comprises one or more additional taste modifiers.

[0231] In another more specific embodiment, the zero calorie beverage comprises a sweetening amount of the following: rebaudioside M, rebaudioside A, rebaudioside AM, rebaudioside D, mogroside V, siamenoside I, scyllatose, brazzein (and variants thereof), thaumatin (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, aspartame, acesulfame K, saccharin, cyclamate, neotame, advantame, tagatose, erythritol, allulose, and combinations thereof; and a taste modifying composition comprising (i) magnesium or calcium citrate and (ii) magnesium or calcium lactate, wherein (i) and (ii) are present in the beverage in a total concentration of about 0.1 mM to about 3 mM; and the beverage has a sucrose equivalent of at least about 5%. The taste modulating composition optionally comprises one or more additional taste modifiers.

[0232] In an even more specific embodiment, a zero calorie beverage comprises a sweetening amount of neotame and acesulfame K; and a taste modifying composition comprising (i) magnesium or calcium citrate and (ii) magnesium or calcium lactate, where (i) and (ii) are present in the beverage in a total concentration of about 0.1 mM to about 3 mM; and the beverage has a sucrose equivalent of at least about 5%. The taste modifying composition optionally comprises one or more additional taste modifiers.

[0233] In another more specific embodiment, the zero calorie beverage comprises a sweetening amount of a sweetener selected from the group consisting of rebaudioside M, rebaudioside A, rebaudioside AM, rebaudioside D, mogroside V, siamenoside I, scyllatose, brazzein (and variants thereof), thaumatin (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, aspartame, acesulfame K, saccharin, cyclamate, neotame, advantame, tagatose, erythritol, allulose, and combinations thereof; and a taste modifying composition comprising at least one C2-C9 organic acid salt, wherein each C2-C9 organic acid salt is at least one of Ca, Ca(OH)2 ... 2+ and Mg 2+ and a cation selected from: gluconate, 2,3-dihydroxypropionate, 2,3-dihydroxybutanoate, lactate, acetate, propionate, butyrate, isobutyrate, valerate, isovalerate, 2-methylbutanoate; 2-hydroxybenzoic acid, 3-hydroxybenzoic acid, 4-hydroxybenzoic acid, 2,3-dihydroxybenzoic acid, 2,4-dihydroxybenzoic acid, 3,4-dihydroxybenzoic acid, 3,5-dihydroxybenzoic acid, 2,6-dihydroxybenzoic acid, 2,3,4-trihydroxybenzoic acid, 2,3,5-trihydroxybenzoic acid, 2,4,5-trihydroxybenzoic acid, 2,3,6-trihydroxybenzoic acid. and at least one anion selected from the group consisting of maleate, tartrate, tartronate, succinate, glutarate, adipate, and malonate, fumarate, maleate, citrate, isocitrate, and combinations thereof; the beverage comprises from about 0.1 to about 3 mM of at least one C2-C9 organic acid salt, more preferably from about 0.1 to about 2 mM of at least one C2-C9 organic acid salt; and the beverage has a sucrose equivalent of at least about 5%. The taste modifying composition optionally comprises one or more additional taste modifiers.

[0234] In another more specific embodiment, the zero calorie beverage contains sweetening amounts of the following: rebaudioside M, rebaudioside A, rebaudioside AM, rebaudioside D, mogroside V, siamenoside I, scillatose, brazzein (and variants thereof), thaumatin (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, aspartame, acesulfame K, saccharin, cyclamate, neotame, acesulfame K, saccharin, sucralose ... a sweetener selected from the group consisting of dovantame, tagatose, erythritol, allulose, and combinations thereof; and a taste modifying composition comprising (i) magnesium or calcium lactate and (ii) magnesium or calcium citrate, wherein (i) and (ii) are present in the beverage at a total concentration of about 0.1 mM to about 3 mM, more preferably about 0.1 mM to about 2 mM; and wherein the beverage has a sucrose equivalent of at least about 5%. The taste modifying composition optionally comprises one or more additional taste modifiers.

[0235] In another more specific embodiment, the zero calorie beverage contains sweetening amounts of the following: rebaudioside M, rebaudioside A, rebaudioside AM, rebaudioside D, mogroside V, siamenoside I, scillatose, brazzein (and variants thereof), thaumatin (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, aspartame, acesulfame K, saccharin, cyclamate, neotame, adjuvant, glyceryl stearate ... and a taste modifying composition comprising: a sweetener selected from the group consisting of pentame, tagatose, erythritol, allulose, and combinations thereof; and (i) magnesium or calcium lactate and (ii) magnesium or calcium gluconate, wherein (i) and (ii) are present in the beverage at a total concentration of about 0.1 mM to about 3 mM, more preferably about 0.1 mM to about 2 mM; and wherein the beverage has a sucrose equivalent of at least about 5%. The taste modifying composition optionally comprises one or more additional taste modifiers.

[0236] In another more specific embodiment, the zero calorie beverage contains sweetening amounts of the following: rebaudioside M, rebaudioside A, rebaudioside AM, rebaudioside D, mogroside V, siamenoside I, scyllatose, brazzein (and variants thereof), thaumatin (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, aspartame, acesulfame K, saccharin, cyclamate, neotame, advantagene, sucralose ... and a taste modifying composition comprising: a sweetener selected from the group consisting of maltitol, tagatose, erythritol, allulose, and combinations thereof; and (i) magnesium or calcium gluconate and (ii) magnesium or calcium citrate, wherein (i) and (ii) are present in the beverage at a total concentration of about 0.1 mM to about 3 mM, more preferably about 0.1 mM to about 2 mM; and wherein the beverage has a sucrose equivalent of at least about 5%. The taste modifying composition optionally comprises one or more additional taste modifiers.

[0237] In yet another more specific embodiment, the zero calorie beverage contains sweetening amounts of the following: rebaudioside M, rebaudioside A, rebaudioside AM, rebaudioside D, mogroside V, siamenoside I, scyllatose, brazzein (and variants thereof), thaumatin (and variants thereof), monellin (and variants thereof), sweet truffle protein (and variants thereof), sucralose, aspartame, acesulfame K, saccharin, cyclamate, neotame, advantame, tagatose, erythritol, glyceryl stearate ... and a taste modifying composition comprising (i) magnesium or calcium lactate, (ii) magnesium or calcium gluconate, and (iii) magnesium or calcium citrate, wherein (i), (ii) and (iii) are present in the beverage at a total concentration of about 0.1 mM to about 3 mM, more preferably about 0.1 mM to about 2 mM; and wherein the beverage has a sucrose equivalent of at least about 5%. The taste modifying composition optionally comprises one or more additional taste modifiers.

[0238] In an even more specific embodiment, the zero calorie beverage comprises about 400 ppm to about 600 ppm of rebaudioside M; and a taste modifying composition comprising: (i) magnesium or calcium lactate, (ii) magnesium or calcium gluconate, and (iii) magnesium or calcium citrate, wherein (i), (ii), and (iii) are present in the beverage at a total concentration of about 0.1 mM to about 3 mM, more preferably about 0.1 mM to about 2 mM; and the beverage has a sucrose equivalent of at least about 5%. The taste modifying composition optionally comprises one or more additional taste modifiers.

[0239] As mentioned above, it has been found that the taste of a beverage containing at least one C2-C9 organic acid salt and citric acid (in a beverage matrix) can be further improved by substituting malic acid and / or tartaric acid for a portion of the citric acid. Thus, any of the above-mentioned beverage embodiments can further contain citric acid and malic acid and / or tartaric acid. In a specific embodiment, the weight ratio of citric acid to malic acid and / or tartaric acid is 4:1 to 3:2. In a more specific embodiment, the weight ratio of citric acid to malic acid is 4:1 to 3:2. In another more specific embodiment, the weight ratio of citric acid to tartaric acid is 4:1 to 3:2.

[0240] 3.Functional ingredients The beverages described herein optionally comprise at least one functional ingredient as described herein below.

[0241] 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 control agents, osteoporosis control agents, phytoestrogens, long chain primary aliphatic saturated alcohols, phytosterols, and combinations thereof.

[0242] In certain embodiments, the functional ingredient is at least one saponin. As used herein, at least one saponin may include a single saponin or multiple saponins as functional ingredients of the compositions provided herein. Saponins are glycosidic natural plant products that contain an aglycone ring structure and one or more sugar moieties. Non-limiting examples of specific saponins for use in certain embodiments of the present invention include Group A acetylsaponins, Group B acetylsaponins, and Group E acetylsaponins. Common sources of saponins include soybeans, which have a saponin content of about 5% by dry weight, soapwort plants (Saponaria), whose roots have been used historically as soap, as well as alfalfa, aloe, asparagus, grapes, chickpeas, yucca, and various other legumes and grasses. 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 US Patent Application Publication No. 2005 / 0123662.

[0243] In certain embodiments, the functional ingredient is at least one antioxidant. As used herein, "antioxidant" refers to any substance that inhibits, prevents, or reduces oxidative damage to cells and biomolecules.

[0244] Examples of antioxidants suitable for embodiments of this invention include, but are not limited to, vitamins, vitamin cofactors, minerals, hormones, carotenoids, carotenoid terpenoids, non-carotenoid terpenoids, flavonoids, flavonoid polyphenols (e.g., bioflavonoids), flavonols, flavones, phenols, polyphenols, esters of phenols, esters of polyphenols, non-flavonoid phenols, isothiocyanates, and combinations thereof. In some embodiments, the antioxidant is: vitamin A, vitamin C, vitamin E, ubiquinone, the minerals selenium, manganese, melatonin, alpha-carotene, beta-carotene, lycopene, lutein, zeanthin, crypoxanthin, reservatol, eugenol, quercetin, catechin, gossypol, hesperetin, curcumin, ferulic acid, thymol, hydroxytyrosol, turmeric, thyme, olive oil, lipoic acid, glutathinone, glutamine, oxalic acid, tocopherol-derived compounds, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), ethylenediaminetetraacetic acid (EDTA), tert-butylhydroquinone, acetic acid, pectin, tocotrienols, tocopherol, coenzyme Q10, zeaxanthin, astaxanthin, canthaxanthin, saponin, limonoids, kempe ... kaempfedrol, myricetin, isorhamnetin, proanthocyanidins, quercetin, rutin, luteolin, apigenin, tangeritin, hesperetin, naringenin, erodictyol, flavan-3-ols (e.g., anthocyanidins), gallocatechin, epicatechin and its gallate form, epigallocatechin and its gallate form (ECGC), theaflavin and its gallate form, ... Albigin, isoflavones, phytoestrogens, genistein, daidzein, glycitein, anythocyanin, cyaniding, delphinidin, malvidin, pelargonidin, peonidin, petitunidin, ellagic acid, gallic acid, salicylic acid, rosmarinic acid, cinnamic acid and its derivatives (e.g., ferulic acid), chlorogenic acid, ticholic acid, gallotannins, ellagitannins,Anthoxanthin, betacyanin and other plant pigments, silymarin, citric acid, lignans, antinutrients, bilirubin, uric acid, R-alpha-lipoic acid, N-acetylcysteine, emblicanin, apple extract, apple peel extract (Applephenon), rooibos extract red, rooibos extract green, hawthorn berry extract, red raspberry extract, green coffee antioxidant (GCA), aronia extract 20%, grape seed extract (VinOseed), cacao extract, hops extract, mangosteen extract, mangosteen husk extract, cranberry extract, pomegranate extract, pomegranate husk extract Kiss, pomegranate seed extract, hawthorn berry extract, pomela pomegranate extract, cinnamon bark extract, grape skin extract, bilberry extract, pine bark extract, pycnogenol, elderberry extract, Japanese mulberry root extract, wolfberry (gogi) extract, blackberry extract, blueberry extract, blueberry leaf extract, raspberry extract, turmeric extract, citrus bioflavonoids, black currant, ginger, acai powder, green coffee bean extract, green tea extract, and phytic acid, or combinations thereof. In alternative embodiments, the antioxidant is a synthetic antioxidant, such as, for example, butylated hydroxytolune or butylated hydroxyanisole. Other sources of antioxidants suitable for embodiments of the present invention include, but are not limited to, fruits, vegetables, tea, cacao, chocolate, spices, herbs, rice, organ meats from livestock, yeast, whole grains, or cereals.

[0245] Specific antioxidants belong to a class of phytonutrients called polyphenols (also known as "polyphenolics"), a group of chemicals present in plants that are characterized by the presence of two or more phenolic groups per molecule. Polyphenols suitable for embodiments of the present invention include catechins, proanthocyanidins, procyanidins, anthocyanins, quercerin, rutin, reservatrol, isoflavones, curcumin, punicalagins, ellagitannins, hesperidin, naringin, citrus flavonoids, chlorogenic acid, other similar substances, and combinations thereof.

[0246] In one embodiment, the antioxidant is a catechin, such as epigallocatechin gallate (EGCG). In another embodiment, the antioxidant is selected from proanthocyanidins, procyanidins, or combinations thereof. In a particular embodiment, the antioxidant is an anthocyanin. In yet another embodiment, the antioxidant is selected from quercetin, rutin, or combinations thereof. In one embodiment, the antioxidant is reservatrol. In another embodiment, the antioxidant is an isoflavone. In yet another embodiment, the antioxidant is curcumin. In yet another embodiment, the antioxidant is selected from punicalagins, ellagitannins, or combinations thereof. In yet another embodiment, the antioxidant is chlorogenic acid.

[0247] In certain embodiments, the functional ingredient is at least one type of dietary fiber. Numerous polymeric carbohydrates with significantly different structures, both in composition and linkage, fall under 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, β-glucan, pectin, gums, mucilage, wax, inulin, oligosaccharides, fructooligosaccharides, cyclodextrins, chitin, and combinations thereof. Dietary fiber is generally derived from plants, but indigestible animal foods, such as chitin, are also classified as dietary fiber. Chitin is a polysaccharide composed of acetylglucosamine units linked by β(1-4) bonds, similar to the linkages in cellulose.

[0248] In certain embodiments, the functional ingredient is at least one fatty acid. As used herein, "fatty acid" refers to any straight-chain monocarboxylic acid, including saturated fatty acids, unsaturated fatty acids, long-chain fatty acids, medium-chain fatty acids, short-chain fatty acids, fatty acid precursors (such as omega-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 with a long aliphatic tail. As used herein, "omega-3 fatty acid" refers to any polyunsaturated fatty acid with its first double bond as the third carbon-carbon bond from the terminal methyl end of its carbon chain. In specific embodiments, omega-3 fatty acids may include long-chain omega-3 fatty acids. As used herein, "omega-6 fatty acid" refers to any polyunsaturated fatty acid with its first double bond as the sixth carbon-carbon bond from the terminal methyl end of its carbon chain.

[0249] Suitable omega-3 fatty acids for use in embodiments of the present invention may be derived from, for example, algae, fish, animals, plants, or combinations thereof. Examples of suitable omega-3 fatty acids include, but are not limited to, linoleic acid, α-linolenic acid, eicosapentaenoic acid, docosahexaenoic acid, stearidonic acid, eicosatetraenoic acid, and combinations thereof. In some embodiments, suitable omega-3 fatty acids can be obtained from fish oil (e.g., herring oil, tuna oil, salmon oil, bonito oil, and cod oil), microalgae omega-3 oil, or combinations thereof. In specific embodiments, suitable omega-3 fatty acids may be derived from commercially available omega-3 fatty acid oils, such as Microalgae DHA oil (Martek, Columbia, MD), OmegaPure (Omega Protein, Houston, TX), Marinol C-38 (Lipid Nutrition, Channahon, IL), bonito oil and MEG-3 (Ocean Nutrition, Dartmouth, NS), Evogel (Symrise, Holzminden, Germany), Marine Oil from tuna or salmon (Arista Wilton, CT), OmegaSource 2000, herring-derived fish oil, and cod-derived fish oil (OmegaSource, RTP, NC).

[0250] Suitable omega-6 fatty acids include, but are not limited to, linoleic acid, gamma-linolenic acid, dihomo-gamma-linolenic acid, arachidonic acid, eicosadienoic acid, docosadienoic acid, adrenic acid, docosapentaenoic acid, and combinations thereof.

[0251] Esterified fatty acids suitable for embodiments of the present invention include, but are not limited to, monoacylgycerols containing omega-3 and / or omega-6 fatty acids, diacylgycerols containing omega-3 and / or omega-6 fatty acids, or triacylgycerols containing omega-3 and / or omega-6 fatty acids, and combinations thereof.

[0252] In certain embodiments, the functional ingredient is at least one vitamin. Suitable vitamins include vitamin A, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6, vitamin B7, vitamin B9, vitamin B12, and vitamin C.

[0253] Various other compounds are classified as vitamins by some authorities. These compounds are sometimes called pseudo-vitamins, and include, but are not limited to, compounds such as ubiquinone (coenzyme Q10), panganic acid, dimethylglycine, testosteril, amygdalin, flavonoids, para-aminobenzoic acid, adenine, adenylic acid, and s-methylmethionine. As used herein, the term vitamin includes pseudo-vitamins. In some embodiments, the vitamin is a fat-soluble vitamin selected from vitamins A, D, E, K, and combinations thereof. In other embodiments, the vitamin is a water-soluble vitamin selected from vitamin B1, vitamin B2, vitamin B3, vitamin B6, vitamin B12, folic acid, biotin, pantothenic acid, vitamin C, and combinations thereof.

[0254] In certain embodiments, the functional ingredient is glucosamine, and optionally further comprises chondroitin sulfate.

[0255] In certain embodiments, the functional ingredient is at least one mineral. Minerals, according to the teachings of the present invention, contain inorganic chemical elements that are required by living organisms. Minerals are composed of a variety of compositions (elements, simple salts, and complex silicates) and have widely different crystal structures. They can be naturally present in foods and beverages, added as supplements, or consumed or administered separately from foods or beverages.

[0256] Minerals can be classified as either bulk minerals, which are required in relatively large amounts, or trace minerals, which are required in relatively small amounts. Bulk minerals are generally required in amounts of about 100 mg or more per day, while trace minerals are required in amounts of less than about 100 mg per day.

[0257] In one embodiment, the minerals are selected from bulk minerals, trace minerals, or combinations thereof. Non-limiting examples of bulk minerals include calcium, chloride, magnesium, phosphorus, potassium, sodium, and sulfur. Non-limiting examples of trace minerals include chromium, cobalt, copper, fluorine, iron, manganese, molybdenum, selenium, zinc, and iodine. Iodine is generally classified as a trace mineral, but is required in greater amounts than other trace minerals and is often classified as a bulk mineral.

[0258] In specific embodiments, the minerals are trace minerals believed to be necessary for human nutrition, non-limiting examples of which include bismuth, boron, lithium, nickel, rubidium, silicon, strontium, tellurium, tin, titanium, tungsten, and vanadium.

[0259] The minerals embodied herein may be in any form known to one of ordinary skill in the art. For example, in one embodiment, the minerals may be in their ionic form, which has either a positive or negative charge. In another embodiment, the minerals may be in their molecular form. For example, sulfur and phosphorus often occur naturally as sulfates, sulfides, and phosphates.

[0260] In certain embodiments, the functional ingredient is at least one preservative. In specific embodiments, the preservative is selected from an antimicrobial agent, an antioxidant, an antienzyme agent, or a combination thereof. Non-limiting examples of antimicrobial agents include sulfite, propionate, benzoate, sorbate, nitrate, nitrite, bacteriocin, salt, sugar, acetate, 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. Sorbates include, but are not limited to, potassium sorbate, sodium sorbate, calcium sorbate, and sorbic acid. In yet another embodiment, the preservative is a nitrate and / or nitrite. Nitrates and nitrites include, but are not limited to, sodium nitrate and sodium nitrite. In another embodiment, at least one preservative is a bacteriocin, such as, for example, nisin. In another embodiment, the preservative is ethanol. In yet another embodiment, the preservative is ozone. Non-limiting examples of antienzyme agents suitable for use as preservatives in specific embodiments of the present invention include ascorbic acid, citric acid, and metal chelators such as ethylenediaminetetraacetic acid (EDTA).

[0261] In a particular embodiment, the functional ingredient is at least one hydrating agent. In another particular embodiment, the hydrating agent is a carbohydrate to supplement the energy reserves burned by muscles. Carbohydrates suitable for use in particular embodiments of the present invention are described in U.S. Patents 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 types of monosaccharides suitable for use in particular embodiments include triose, tetrose, pentose, hexose, heptose, octose, and nonose. Non-limiting examples of specific types of suitable monosaccharides include glyceraldehyde, dihydroxyacetone, erythrose, threose, erythrulose, arabinose, lyxose, ribose, xylose, ribulose, xylulose, allose, altrose, galactose, glucose, gulose, idose, mannose, talose, fructose, psicose, sorbose, tagatose, mannoheptulose, sedohertulose, octolose, and sialos. Non-limiting examples of suitable disaccharides include sucrose, lactose, and maltose. Non-limiting examples of suitable oligosaccharides include saccharose, maltotriose, and maltodextrin. In other specific embodiments, the carbohydrate is obtained from corn syrup, beet sugar, cane sugar, juice, or tea.

[0262] In another specific embodiment, the hydrating agent is a flavanol that provides cell rehydration. Flavanols are a type of natural substance found in plants and generally contain a 2-phenylbenzopyrone molecular skeleton attached to one or more chemical moieties. Non-limiting examples of flavanols suitable for use in specific embodiments of the present invention include catechin, epicatechin, gallocatechin, epigallocatechin, epicatechin gallate, epigallocatechin 3-gallate, theaflavin, theaflavin 3-gallate, theaflavin 3'-gallate, theaflavin 3,3'-gallate, thearubigin, or combinations thereof. Some common sources of flavanols include tea plants, fruits, vegetables, and flowers. In a preferred embodiment, the flavanols are extracted from green tea.

[0263] In a specific embodiment, the hydrating agent is a glycerol solution for enhancing athletic endurance. Ingestion of a glycerol-containing solution has been shown to result in beneficial physiological effects, such as increased blood volume, decreased heart rate, and decreased rectal temperature.

[0264] In a particular embodiment, the functional ingredient is selected from at least one probiotic, prebiotic, and combinations thereof. Probiotics are beneficial microorganisms that affect the naturally occurring gastrointestinal microflora of the human body. Examples of probiotics include, but are not limited to, bacteria from the following genera that provide beneficial effects to humans: Lactobacilli, Bifidobacteria, Streptococci, or combinations thereof. In a particular embodiment of the present invention, the at least one probiotic is selected from the genus Lactobacilli. According to another particular embodiment of the present invention, the probiotic is selected from the genus Bifidobacteria. In a particular embodiment, the probiotic is selected from the genus Streptococcus.

[0265] Probiotics that may be used in accordance with the present invention are well known to those skilled in the art. Non-limiting examples of foods that contain probiotics include yogurt, sauerkraut, kefir, kimchi, fermented vegetables, and other foods that contain microbial elements that beneficially affect the host animal by improving the intestinal microbalance.

[0266] Prebiotics according to embodiments of the present invention 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, the prebiotics are selected from dietary fibers, including, but not limited to, polysaccharides and oligosaccharides. Non-limiting examples of oligosaccharides classified as prebiotics according to specific embodiments of the present invention include fructooligosaccharides, inulin, isomaltooligosaccharides, lactylol, lactosucrose, lactulose, pyrodextrin, soybean oligosaccharides, transgalactooligosaccharides, and xylooligosaccharides. In other embodiments, the prebiotics are amino acids. Some known prebiotics are broken down to provide carbohydrates for probiotics, but some probiotics also require amino acids for nutrition.

[0267] Prebiotics occur naturally 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, vegetables (e.g., dandelion greens, spinach, collard greens, chard, kale, mustard greens, turnip greens), and legumes (e.g., lentils, kidney beans, chickpeas, white beans, white beans, black beans).

[0268] In certain embodiments, the functional ingredient is at least one weight management agent. As used herein, "weight management agent" includes an appetite suppressant and / or a thermogenic agent. As used herein, the phrases "appetite suppressant", "appetite satiating composition", "satisfaction agent" and "satisfaction component" are synonymous. The phrase "appetite suppressant" refers to macronutrients, herbal extracts, exogenous hormones, appetite suppressants, anorexigens, pharmaceuticals, and combinations thereof that, when delivered in an effective amount, suppress, inhibit, reduce, or otherwise suppress a person's appetite. The phrase "thermogenic agent" refers to macronutrients, herbal extracts, exogenous hormones, appetite suppressants, anorexigens, pharmaceuticals, and combinations thereof that, when delivered in an effective amount, activate or promote a person's thermogenesis or metabolism.

[0269] Suitable weight management agents include macronutrients selected from the group consisting of protein, carbohydrate, dietary fat, and combinations thereof.Ingestion of protein, carbohydrate, and dietary fat stimulates the release of peptides that have an appetite suppressing effect.For example, ingestion of protein and dietary fat stimulates the release of gut hormone cholecytokinin (CCK), whereas ingestion of carbohydrate and dietary fat stimulates the release of glucagon-like peptide 1 (GLP-1).

[0270] Suitable macronutrient weight management agents also include carbohydrates. Carbohydrates generally include sugars, starches, cellulose, and gums, which are converted by the body into glucose for energy. Carbohydrates are often divided into two categories: digestible carbohydrates (e.g., monosaccharides, disaccharides, starches) and non-digestible carbohydrates (e.g., dietary fiber). Research has shown that non-digestible carbohydrates and complex polymeric carbohydrates, which are poorly absorbed and digestible in the small intestine, stimulate physiological reactions that inhibit food intake. Therefore, the carbohydrates embodied herein desirably include non-digestible carbohydrates or carbohydrates with low digestibility. Non-limiting examples of such carbohydrates include polydextrose; inulin; polyols derived from monosaccharides, such as erythritol, mannitol, xylitol, and sorbitol; alcohols derived from disaccharides, such as isomalt, lactitol, and maltitol; and hydrogenated starch hydrolysates. Carbohydrates are described in more detail below.

[0271] In another particular embodiment, the weight management agent is dietary fat. Dietary fat is a lipid that is composed of a combination of saturated and unsaturated fatty acids. Polyunsaturated fatty acids have been shown to be more satiating than monounsaturated fatty acids. Therefore, the dietary fat embodied herein desirably comprises polyunsaturated fatty acids, a non-limiting example of which is triacylglycerol.

[0272] In another specific embodiment, the weight management agent is an herbal extract. Extracts from many types of plants have been identified as having appetite suppressing properties. Non-limiting examples of plants whose extracts have appetite suppressing properties include plants from the following genera: Hoodia, Trichocaulon, Caralluma, Stapelia, Orbea, Asclepias, and Camellia. Other embodiments include extracts from Gymnema Sylvestre, Kola Nut, Citrus Aurantium, Yerba Mate, Griffonia Simplicifolia, Guarana, myrrh, guggul lipids, and black current seed oil.

[0273] 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 generally prepared by extracting sap from the plant and then spray drying the sap. Alternatively, solvent extraction procedures may be employed. Following the initial extraction, it may be desirable to further fractionate the initial extract (e.g., by column chromatography) to obtain herbal extracts with enhanced activity. Such techniques are well known to those skilled in the art.

[0274] In one embodiment, the herbal extract is derived from a plant of the genus Hoodia. A sterol glycoside of Hoodia known as P57 is believed to be responsible for the appetite suppressant effect of Hoodia species. In another embodiment, the herbal extract is derived from a plant of the genus Caralluma, 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 another embodiment, at least one herbal extract is derived from a plant of the genus Trichocaulon. Trichocaulon plants are generally succulent plants native to South Africa, as are Hoodia plants, such as T. piliferum and T. officinale. In another embodiment, the herbal extract is derived from a plant of the Stapelia or Orbea genus. Without wishing to be bound by theory, it is believed that the compounds exhibiting appetite suppressant activity are saponins, such as pregnane glycosides, including stavaloside A, B, C, D, E, F, G, H, I, J, and K. In another embodiment, the herbal extract is derived from a plant of the Asclepias genus. Without wishing to be bound by theory, it is believed that the extract contains steroid compounds, such as pregnane glycosides and pregnane aglycones, that have appetite suppressant effects.

[0275] In another specific embodiment, the weight control agent is an exogenous hormone having a weight control effect.Non-limiting examples of such hormones include CCK, peptide YY, ghrelin, bombesin and gastrin releasing peptide (GRP), enterostatin, apolipoprotein A-IV, GLP-1, amylin, somatostatin, and leptin.

[0276] In another embodiment, the weight control agent is a pharmaceutical agent, non-limiting examples of which include phentenime, diethylpropion, phendimetrazine, sibutramine, rimonabant, oxyntomodulin, floxetine hydrochloride, ephedrine, phenethylamines, or other stimulants.

[0277] In certain embodiments, the functional ingredient is at least one osteoporosis treatment agent. In certain embodiments, the osteoporosis treatment agent is at least one calcium source. According to specific embodiments, the calcium source is any compound containing calcium, such as salt complexes, soluble molecular species, and other forms of calcium. Non-limiting examples of calcium sources include calcium amino acid chelate, calcium carbonate, calcium oxide, calcium hydroxide, calcium sulfate, calcium chloride, calcium phosphate, calcium hydrogen phosphate, calcium dihydrogen phosphate, calcium citrate, calcium malate, calcium malate citrate, calcium gluconate, calcium tartrate, calcium lactate, soluble molecular species thereof, and combinations thereof.

[0278] According to certain embodiments, the osteoporosis treatment agent is a magnesium source. The magnesium source is any compound containing magnesium, such as salt complexes, soluble molecular species, and other forms of magnesium. Non-limiting examples of magnesium sources include magnesium chloride, magnesium citrate, magnesium gluceptate, magnesium gluconate, magnesium lactate, magnesium hydroxide, magnesium picolate, magnesium sulfate, soluble molecular species thereof, and mixtures thereof. In another specific embodiment, the magnesium source includes magnesium amino acid chelate or magnesium creatine chelate.

[0279] In other embodiments, the osteoporosis agent is selected from vitamins D, C, K, their precursors and / or beta-carotene, and combinations thereof.

[0280] Numerous plants and plant extracts have been recognized as being effective in preventing and treating osteoporosis. Non-limiting examples of plants and plant extracts suitable as osteoporosis management agents include species of the genera Taraxacum and Amelanchier, as disclosed in U.S. Patent Application Publication No. 2005 / 0106215, and species of the genera Lindera, Artemisia, Acorus, Carthamus, Carum, Cnidium, Curcuma, Cyperus, Juniperus, and others, as disclosed in U.S. Patent Application Publication No. 2005 / 0079232. , Prunus, Iris, Cichorium, Dodonaea, Epimedium, Erigonoum, Soya, Mentha, Ocimum, thymus, Tanacetum, Plantago, Spearmint, Bixa, Vitis, Rosemarinus, Rhus, and Anethum species.

[0281] In certain embodiments, the functional ingredient is at least one phytoestrogen. Phytoestrogens are compounds present in plants and can typically be delivered to the human body by ingestion of plants or plant parts that contain phytoestrogens. As used herein, "phytoestrogen" refers to any substance that exerts estrogenic effects to any degree when introduced into the body. For example, phytoestrogens may bind to estrogen receptors in vivo and have some estrogenic effects.

[0282] Examples of phytoestrogens suitable for embodiments of the present invention include, but are not limited to, isoflavones, stilbenes, lignans, resorcylic acid lactones, coumestans, coumestrol, equol, and combinations thereof. Suitable sources of phytoestrogens include, but are not limited to, whole grains, cereals, fiber, fruits, vegetables, black cohosh, agave root, black currant, black haw, chasteberry, cramp bark, dong quai root, devil's club root, false unicorn root, ginseng root, groundsel herb, licorice, liferoot herb, motherwort herb, and other herbs. herb), peony root, raspberry leaf, rose plant, sage leaf, salsa root, saw palmetto berry, wild yam root, yarrow flower, beans, soybeans, soy products (e.g., miso, uona, soy milk, soy nuts, soy protein isolate, tempen, or tofu), chickpeas, nuts, lentils, seeds, clover, red clover, dandelion leaves, dandelion root, fenugreek seed, green tea, hops, red wine, flaxseed, garlic, onion, linseed, borage, butterfly weed, caraway, chaste tree, vitex, dates, caraway, caraway seed, fennel seed, gotu kola kola), milk thistle, mint, pomegranate, southernwood, soybean meal, artemiselenium, and kudzu root (pueraria root), and combinations thereof.

[0283] Isoflavones belong to a group of phytonutrients called polyphenols. In general, polyphenols (also known as "polyphenols") are a group of chemicals found in plants and characterized by the presence of two or more phenolic groups per molecule.

[0284] Phytoestrogen isoflavones suitable for embodiments of this invention include genistein, daidzein, glycitein, biochanin A, formononetin, their respective naturally occurring glycosides and glycoside conjugates, matairesinol, secoisolariciresinol, enterolactone, enterodiol, textured vegetable proteins, and combinations thereof.

[0285] Suitable sources of isoflavones for embodiments of this invention include, but are not limited to, soybeans, soybean products, legumes, alfalfa sprouts, chickpeas, peanuts, and red clover.

[0286] In certain embodiments, the functional ingredient is at least one long-chain primary aliphatic saturated alcohol. Long-chain primary aliphatic saturated alcohols are a diverse group of organic compounds. The term alcohol refers to these compounds that are characterized by a hydroxyl group (-OH) attached to a carbon atom. Non-limiting examples of specific long chain primary aliphatic saturated alcohols for use in certain embodiments of the present invention include 1-octanol having 8 carbon atoms, 1-nonanol having 9 carbon atoms, 1-decanol having 10 carbon atoms, 1-dodecanol having 12 carbon atoms, 1-tetradecanol having 14 carbon atoms, 1-hexadecanol having 16 carbon atoms, 1-octadecanol having 18 carbon atoms, 1-eicosanol having 20 carbon atoms, 1-docosanol having 22 carbon atoms, 1-tetracosanol having 24 carbon atoms, 1-hexacosanol having 26 carbon atoms, 1-heptacosanol having 27 carbon atoms, 1-octanosol having 28 carbon atoms, 1-nonacosanol having 29 carbon atoms, 1-triacontanol having 30 carbon atoms, 1-dotriacontanol having 32 carbon atoms, and 1-tetracontanol having 34 carbon atoms.

[0287] In one embodiment, the long chain primary aliphatic saturated alcohol is polycosanol, a term that refers to a mixture of long chain primary aliphatic saturated alcohols composed primarily of 1-octanosol (C28) and 1-triacontanol (C30), along with smaller concentrations of other alcohols such as 1-docosanol (C22), 1-tetracosanol (C24), 1-hexacosanol (C26), 1-heptacosanol (C27), 1-nonacosanol (C29), 1-dotriacontanol (C32), and 1-tetracontanol (C34).

[0288] In certain embodiments, the functional ingredient is at least one phytosterol, phytostanol, or a combination thereof. As used herein, the terms "stanol", "plant stanol" and "phytostanol" are synonymous. Plant sterols and stanols occur naturally in small amounts in many fruits, vegetables, nuts, seeds, grains, legumes, vegetable oils, bark, and other plant sources. Sterols are a subgroup of steroids that have a hydroxyl group at C-3. Generally, phytosterols have a double bond in the steroid nucleus, such as cholesterol; however, phytosterols may also contain a substitute side chain (R), such as an ethyl or methyl group, or an additional double bond, at C-24. The structure of phytosterols is well known to those skilled in the art.

[0289] At least 44 naturally occurring phytosterols have been discovered and are generally derived from plants such as corn, soybean, wheat, and wood oils; however, these phytosterols can also be synthetically produced to form compositions that are identical to the natural ones or have similar properties to the naturally occurring plant sterols. Non-limiting suitable phytosterols include, but are not limited to, 4-desmethylsterols (e.g., β-sitosterol, campesterol, stigmasterol, brassicasterol, 22-dehydrobrassicasterol, and Δ5-avenasterol), 4-monomethylsterols, and 4,4-dimethylsterols (triterpene alcohols) (e.g., cycloartenol, 24-methylenecycloartanol, and cyclobranol).

[0290] As used herein, the terms "stanol", "plant stanol" and "phytostanol" are synonymous. Phytostanols are saturated sterol alcohols that occur naturally in trace amounts and can also be produced synthetically, such as by hydrogenation of phytosterols. Suitable phytostanols include, but are not limited to, β-sitostanol, campestanol, cycloartanol, and other triterpene alcohols in saturated form.

[0291] As used herein, both phytosterols and phytostanols include various isomers, such as α and β isomers.The phytosterols and phytostanols of the present invention may also be in their ester form.Suitable methods for obtaining esters of phytosterols and phytostanols 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 Application Publication No. 2003 / 0045473.Non-limiting examples of suitable phytosterol and phytostanol esters include sitosterol acetate, sitosterol oleate, stigmasterol oleate, and their corresponding phytostanol esters.The phytosterols and phytostanols of the present invention may also include their derivatives.

[0292] 4. Additives Exemplary additives include, but are not limited to, carbohydrates, polyols, amino acids and their corresponding salts, polyamino acids and their corresponding salts, sugar acids and their corresponding salts, nucleotides, organic acids, inorganic acids, organic salts including organic acid salts and organic base salts, inorganic salts, bitter compounds, caffeine, flavoring agents and flavoring ingredients, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, plant extracts, flavonoids, alcohols, polymers, and combinations thereof.

[0293] In one embodiment, the composition further comprises one or more polyols. The term "polyol" as used herein refers to a molecule that contains two or more hydroxyl groups. The polyol can be a diol, triol, or tetraol, which contains 2, 3, and 4 hydroxyl groups, respectively. The polyol can contain more than four hydroxyl groups, such as a pentaol, hexaol, or heptaol, which contains 5, 6, or 7 hydroxyl groups, respectively. Furthermore, the polyol can be a sugar alcohol, a polyhydric alcohol, or a polyalcohol that is a reduced form of a carbohydrate, where the carbonyl group (aldehyde or ketone, reducing sugar) is reduced to a primary or secondary hydroxyl group. Non-limiting examples of polyols in some embodiments include maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerin), threitol, galactitol, palatinose, reduced isomaltooligosaccharides, reduced xylooligosaccharides, reduced gentiooligosaccharides, reduced maltose syrup, reduced glucose syrup, and sugar alcohols, or any other carbohydrate that can be reduced and does not adversely affect the taste.

[0294] Suitable amino acid additives include, but are not limited to, aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, arabinose, trans-4-hydroxyproline, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid (α-, β-, and / or δ-isomers), glutamine, hydroxyproline, taurine, norvaline, sarcosine, and salt forms thereof, such as sodium or potassium salts or acid salts. The amino acid additives may also be in the D- or L-configuration, and may also be monomers, dimers, or trimers of the same or different amino acids. Furthermore, the amino acids may be in the α-, β-, γ-, and / or δ-isomers, where appropriate. In some embodiments, combinations of the aforementioned amino acids and their corresponding salts (e.g., sodium, potassium, calcium, magnesium salts or other alkali or alkaline earth metal salts thereof, or acid salts) are also suitable additives. The amino acids may be either natural or synthetic. The amino acids may also be modified. Modified amino acids refer to any amino acid in which at least one atom has been added, removed, or substituted, or combinations 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-methyl-glycine, and N-methyl-alanine. As used herein, modified amino acids include both modified and unmodified amino acids. As used herein, amino acids include both peptides and polypeptides (e.g., dipeptides, tripeptides, tetrapeptides, and pentapeptides), such as glutathione and L-alanyl-L-glutamine.

[0295] Suitable polyamino acid additives include poly-L-aspartic acid, poly-L-lysine (e.g., poly-L-α-lysine or poly-L-ε-lysine), poly-L-ornithine (e.g., poly-L-α-ornithine or poly-L-ε-ornithine), poly-L-arginine, other polymeric forms of amino acids, and their salt forms (e.g., calcium, potassium, sodium, or magnesium salts, such as monosodium L-glutamate). The polyamino acid additives may be in either the D- or L-configuration. Furthermore, the polyamino acids may be α-, β-, γ-, δ-, and ε-isomers, where appropriate. In some embodiments, combinations of the aforementioned polyamino acids with their corresponding salts (e.g., sodium, potassium, calcium, magnesium salts or other alkaline earth metal or acid salts) are also suitable additives. The polyamino acids described herein may include copolymers of different amino acids. The polyamino acids may be either natural or synthetic. Polyamino acids may be modified such that at least one atom is added, removed, substituted, or a combination thereof (e.g., N-alkyl polyamino acid or N-acyl polyamino acid). As used herein, polyamino acid includes both modified and unmodified polyamino acids. For example, modified polyamino acids include polyamino acids of various molecular weights (MW), such as, but not limited to, poly-L-α-lysine of MW 1,500, MW 6,000, MW 25,200, MW 63,000, MW 83,000, or MW 300,000.

[0296] Suitable sugar acid additives include, but are not limited to, aldonic acid, uronic acid, aldaric acid, alginic acid, gluconic acid, glucuronic acid, glucaric acid, galactaric acid, galacturonic acid, and salts thereof (e.g., sodium, potassium, calcium, magnesium salts or other physiologically acceptable salts), and combinations thereof.

[0297] 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, alkali or alkaline earth metal salts thereof, and combinations thereof. The nucleotides described herein may also include nucleotide-related additives, such as nucleosides or nucleic acid bases (e.g., guanine, cytosine, adenine, thymine, uracil).

[0298] Suitable organic acid additives include any compound containing a -COOH moiety, such as C2-C30 carboxylic acids, substituted hydroxyl C2-C30 carboxylic acids, butyric acid (ethyl esters), substituted butyric acid (ethyl esters), benzoic acid, substituted benzoic acids (e.g., 2,4-dihydroxybenzoic acid), substituted cinnamic acids, hydroxy acids, substituted hydroxybenzoic acids, anilic acids, substituted cyclohexyl carboxylic acids, tannic acid, aconitic acid, lactic acid, tartaric acid, citric acid, isocitric acid, gluconic acid, glucoheptonic acid, adipic acid, hydroxycitric acid, malic acid, fruitaric acid, Examples of organic acid additives include: malic acid (a blend of malic, fumaric, and tartaric acids), fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, creatine, caffeic acid, bile acid, acetic acid, ascorbic acid, alginic acid, erythorbic acid, polyglutamic acid, glucono-delta-lactone, and their alkali or alkaline earth metal salt derivatives. Additionally, the organic acid additives may be in either the D- or L-configuration.

[0299] Suitable organic acid addition salts include, but are not limited to, the sodium, calcium, potassium, and magnesium salts of all organic acids, such as the following: citric acid, malic acid, tartaric acid, fumaric acid, lactic acid (e.g., sodium lactate), alginic acid (e.g., sodium alginate), ascorbic acid (e.g., sodium ascorbate), benzoic acid (e.g., sodium benzoate or potassium benzoate), sorbic acid, and adipic acid. The optional exemplary organic acid additives may be substituted with at least one group selected from the following: hydrogen, alkyl, alkenyl, alkynyl, halo, haloalkyl, carboxyl, acyl, acyloxy, amino, amido, carboxyl derivatives, alkylamino, dialkylamino, arylamino, alkoxy, aryloxy, nitro, cyano, sulfo, thiol, imine, sulfonyl, sulfenyl, sulfinyl, sulfamyl, carboxyalkoxy, carboxamido, phosphonyl, phosphinyl, phosphoryl, phosphino, thioester, thioether, anhydride, oximino, hydrazino, carbamyl, fluoro, or phosphonato. In specific embodiments, the organic acid additive is present in the sweetener composition in an amount effective to provide a concentration of from about 10 ppm to about 5,000 ppm when present in a consumable product, e.g., a beverage.

[0300] Suitable inorganic acid additives include, but are not limited to, phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, sodium dihydrogen phosphate, and alkali or alkaline earth metal salts thereof (e.g., Mg / Ca inositol hexaphosphate).

[0301] Suitable bitter compound additives include, but are not limited to, caffeine, quinine, urea, bitter orange oil, naringin, kwashia, and salts thereof.

[0302] Suitable flavoring agents and flavoring ingredient additives include, but are not limited to, vanillin, vanilla extract, mango extract, cinnamon, citrus, coconut, ginger, viridiflorol, almond, menthol (including mint-free menthol), grape skin extract, and grape seed extract. "Flavoring agent" and "flavoring ingredient" are synonymous and may include natural or synthetic substances or combinations thereof. Flavoring agents also include other substances that impart flavor and may include natural or non-natural (synthetic) substances that are safe for humans or animals when used within generally accepted limits. Non-limiting examples of suitable flavoring agents include: Doehler™ Natural Flavoring Sweetness Enhancer K14323 (Doehler™, Darmstadt, Germany), Symrise™ Natural Flavor Mask for Sweeteners 161453 and 164126 (Symrise™, Holzminden, Germany), Natural Advantage Bitterness Blockers 1, 2, 9 and 10 (Natural Advantage™, Freehold, New Jersey, USA), and Sucramask™ (Creative Research Management, Stockton, California, USA).

[0303] Suitable polymer additives include, but are not limited to, chitosan, pectin, pectic acid, polyuronic acid, polygalacturonic acid, starch, food hydrocolloids or crude extracts thereof (e.g., acacia senegal gum (Fibergum™, acacia seyal gum, carrageenan), poly-L-lysine (e.g., poly-L-α-lysine or poly-L-ε-lysine), poly-L-ornithine (e.g., poly-L-α-ornithine or poly-L-ε-ornithine), polypropylene glycol, polyethylene glycol, poly(ethylene glycol methyl ether), polyarginine, polyaspartic acid, polyglutamic acid, polyethyleneimine, alginic acid, sodium alginate, propylene glycol alginate, and sodium polyethylene glycol alginate, sodium hexametaphosphate and its salts, and other cationic and anionic polymers.

[0304] Suitable protein or protein hydrolysate additives include, but are not limited to, bovine serum albumin (BSA), whey protein (including fractions or concentrates thereof, 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, norvaline, methionine, proline, tyrosine, hydroxyproline, and the like), collagen (e.g., gelatin), partially hydrolyzed collagen (e.g., hydrolyzed fish collagen), and collagen hydrolysates (e.g., porcine collagen hydrolysate).

[0305] Suitable surfactant additives include, but are not limited to, polysorbates (e.g., polyoxyethylene sorbitan monooleate (polysorbate 80), polysorbate 20, polysorbate 60), sodium dodecylbenzenesulfonate, dioctyl sulfosuccinate or dioctyl sodium sulfosuccinate, sodium dodecyl sulfate, cetylpyridinium chloride (hexadecylpyridinium chloride), hexadecyltrimethylammonium bromide, sodium cholate, carbamoyl, choline chloride, sodium glycocholate, sodium taurodeoxycholate, lauric arginate, sodium stearoyl lactylate, sodium taurocholate, lecithin, sucrose oleate, sucrose stearate, sucrose palmitate, sucrose laurate, and other emulsifiers.

[0306] Suitable flavonoid additives are classified as flavonols, flavones, flavanones, flavan-3-ols, isoflavones, or anthocyanidins. Non-limiting examples of flavonoid additives include, but are not limited to, catechins (e.g., green tea extracts such as Polyphenon™ 60, Polyphenon™ 30, and Polyphenon™ 25 (Mitsui Norin Co., Ltd., Japan), polyphenols, rutin (e.g., enzyme-treated rutin Sanmelin™ AO (San-Ei Gen F.F.I. Co., Ltd., Osaka, Japan)), neohesperidin, naringin, neohesperidin dihydrochalcone, etc.

[0307] Suitable alcohol additives include, but are not limited to, ethanol.

[0308] 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).

[0309] III. Method Methods are provided for adjusting one or more taste attributes of a beverage to improve its flavor profile.

[0310] In one embodiment, a method for making a beverage taste more similar to a sucrose-sweetened beverage comprises the steps of: (i) obtaining a beverage comprising at least one non-sucrose sweetener; and (ii) adding at least one salt as described herein to provide a beverage with one or more modified sucrose-sweetened beverage taste attributes compared to the beverage in the absence of the at least one salt as described herein.

[0311] In one embodiment, a method for improving one or more taste attributes of a beverage includes (i) obtaining a beverage comprising at least one sweetener, and (ii) adding a taste modifying composition comprising at least one C2-C9 organic acid salt to provide a beverage with one or more improved taste attributes compared to the beverage in the absence of the taste modifying composition. In an exemplary embodiment, one or more of the following taste attributes are improved: sweetness intensity (increased), sweetness onset (increased), sweetness time profile (increased), bitterness (decreased), bitterness lingering (decreased), sugar-like mouthfeel (increased), body (increased), overall rounded sucrose-like taste, and overall flavor profile (increased). Any of the taste modifying compositions described herein can be used. The taste modifying composition optionally comprises one or more additional taste modifiers. The method can further include adding an acid mixture comprising citric acid and malic acid and / or tartaric acid. The weight ratio of citric acid to malic acid and / or tartaric acid may be from about 4:1 to about 3:2.

[0312] In one embodiment, a method of preparing a beverage includes the steps of (i) obtaining a beverage comprising at least one non-sucrose sweetener as described above, and (ii) adding at least one salt as described herein to the beverage.

[0313] In another embodiment, a method of preparing a beverage includes (i) obtaining a beverage comprising at least one sweetener as described above, and (ii) adding to the beverage a taste modifying composition comprising at least one C2-C9 organic acid salt as described herein. Any of the taste modifying compositions described herein can be used. The taste modifying composition optionally comprises one or more additional taste modifiers. The method can further include adding an acid mixture comprising citric acid and malic acid and / or tartaric acid. The weight ratio of citric acid to malic acid and / or tartaric acid can be from about 4:1 to about 3:2.

[0314] In another embodiment, a method for improving the stability of a non-sucrose sweetener in a beverage includes (i) obtaining a beverage containing at least one non-sucrose sweetener as described above, and (ii) adding at least one C2-C9 organic acid salt as described herein to the beverage. The stability of the non-sucrose sweetener can be measured by determining the amount of non-sucrose sweetener present at a given time by HPLC. Beverages containing at least one C2-C9 organic acid salt have been demonstrated to lose less non-sucrose sweetener at a given temperature (e.g., 30° C. or 40° C.) and time point (e.g., 2 weeks, 4 weeks, 6 weeks, 8 weeks, 10 weeks, 12 weeks, or 14 weeks) compared to corresponding beverages that do not contain at least one C2-C9 organic acid salt. In specific embodiments, a beverage comprising at least one C2-C9 organic acid salt exhibits 10% less, 20% less, 30% less, 40% less, or 50% less non-sucrose sweetener loss over a given period of time and temperature compared to a corresponding beverage that does not contain at least one C2-C9 organic acid salt. EXAMPLES

[0315] Example 1: Comparison of inorganic and organic salts in a zero-calorie Reb A beverage Example 7 of U.S. Patent No. 10,602,758 describes a zero-calorie beverage having 500 ppm rebaudioside A (REBA) and a citric acid / potassium citrate buffer system (CAB-K) sweetened with one of 3 mM MgCl2, 3 mM CaCl2, or 10 mM KCl, 3 mM MgCl2, and 3 mM CaCl2. The beverage containing 10 mM KCl, 3 mM MgCl2, and 3 mM Cl2 is described as having significantly greater sweetness and mouthfeel than the other samples. U.S. Patent No. 10,602,758 describes a mixture of KCl, MgCl2, and CaCl2 that results in "statistically significant superadditivity of the taste attributes: sweetness intensity and mouthfeel, and supersuppression of the taste attributes of sweetness linger and sweetness blunting, compared to the effects expected based on additivity."

[0316] Example 10.2 of U.S. Patent No. 10,602,758 describes a sensory analysis of binary combinations of NaCl, KCl, MgCl2, and CaCl2 in a beverage with a CAB-K buffer system sweetened with 500 ppm rebaudioside A. The discussion states that "Each of the binary combinations...increased the [sweetness intensity] of the REBA formulation, increased the [mouthfeel] to approximately equal or greater than that of 10% sucrose, and reduced both the [sweet linger] and [sweet blunting] of REBA, but with a slightly salty taste..."

[0317] Beverages described in Example 7 (a beverage containing 10 mM KCl, 3 mM MgCl2, and 3 mM CaCl2) and Example 10.2 (a beverage containing MgCl2 and CaCl2) of U.S. Patent No. 10,602,758 were compared to the beverages of the present invention. The beverages were prepared with the ingredients and amounts shown in the table below:

[0318] [Table 1]

[0319] [Table 2]

[0320] The above ingredients were dissolved in filtered water to form the beverages. The final beverages were filled into 300 ml glass bottles, cooled, and served cold (4°C). The beverages were evaluated in a blinded manner by seven panelists. Samples were coded and randomly served to the panelists. Panelists were instructed to eat an unsalted cracker and rinse their mouths with water before and between each sample. For each sample, panelists were instructed to write down their respective evaluation comments after tasting to rate each attribute (sweetness intensity, sweetness onset, sweetness time profile, sweetness linger, bitterness, bitterness linger, licorice flavor, sugar-like mouthfeel, saltiness, astringency, overall flavor) on a 10-point scale (1 being low and 10 being high).

[0321] The results are shown in Figure 1. The beverages of the present invention had superior sweetness intensity, sweetness onset, sweetness time profile, mouthfeel, overall palatability and overall flavor compared to the beverages of U.S. Patent No. 10,602,758. Additionally, the beverages of the present invention had less bitterness, less residual bitterness and less saltiness than the beverages of U.S. Patent No. 10,602,758.

[0322] Example 2: Comparison of inorganic and organic salts in a zero-calorie Reb M beverage The sensory profile of a zero calorie beverage in CAB-K buffer sweetened with rebaudioside M and containing various C2-C9 organic acid salts of the present invention was compared to a total sugar and reb M control. Beverages following Example 7 of U.S. Pat. No. 10,602,758 (beverage containing 10 mM KCl, 3 mM MgCl2, and 3 mM CaCl2) and Example 10.2 of U.S. Pat. No. 10,602,758 (beverage containing MgCl2 and CaCl2) but substituting 500 ppm rebaudioside M for rebaudioside A were also tested.

[0323] The beverages were prepared with the ingredients and amounts shown in the table below:

[0324] [Table 3]

[0325] [Table 4]

[0326] The above ingredients were dissolved in filtered water to form the beverages. The final beverages were filled into 300 ml glass bottles, cooled and served at low temperature (4°C). The beverages were evaluated blindly by three panelists. The samples were coded and randomly served to the panelists. The panelists were instructed to eat an unsalted cracker and rinse their mouths with water before and between each sample. For each sample, the panelists were instructed to write down their respective evaluation comments after tasting to rate each attribute (sweetness intensity, sweetness onset, sweetness time profile, sweetness linger, bitterness, bitterness linger, licorice flavor, mouthfeel-body-thickness, mouthfeel-body-stickiness, sugar-like mouthfeel, astringency, sourness, saltiness, overall sugar-likeness and overall flavor) on a 10-point scale (1 being low and 10 being high).

[0327] The results are shown in Figure 2. The beverages of the present invention had superior sweetness intensity, sweetness onset, sweetness time profile, mouthfeel, and overall sugar-like flavor compared to the rebaudioside M equivalent of U.S. Patent No. 10,602,758. Additionally, the beverages of the present invention had less bitterness, less residual bitterness, and less salty flavor than the rebaudioside M equivalent of U.S. Patent No. 10,602,758.

[0328] Example 3: Effects of Individual Organic and Inorganic Salts on Taste Modulation in a Zero Calorie Reb M Beverage The ability of a single salt to improve the taste performance of a zero calorie rebaudioside M-sweetened beverage containing a CAB-K buffer system was evaluated. The beverages were prepared with the ingredients and amounts shown in the table below.

[0329] [Table 5]

[0330] [Table 6]

[0331] The above ingredients were dissolved in filtered water to form the beverages. The final beverages were filled into 300 ml glass bottles, cooled, and served at low temperature (4°C). The beverages were blindly evaluated by three expert panelists. Samples were coded and randomly served to the panelists. The panelists were instructed to eat an unsalted cracker and rinse their mouths with water before and between each sample. For each sample, the panelists were instructed to write down their evaluation comments after tasting to rate each attribute (sweetness intensity, sweetness onset, sweetness time profile, sweetness linger, bitterness, bitterness linger, licorice flavor, sugar-like mouthfeel, saltiness, astringency, and overall flavor) on a 10-point scale (1 being low and 10 being high).

[0332] The results are shown in Figures 3 and 4. Samples containing MgCl2, CaCl2, and sodium gluconate had more residual bitterness and bitterness than samples containing magnesium citrate, calcium citrate, magnesium lactate, calcium lactate, and calcium lactate + calcium gluconate.

[0333] Example 4: Concentration effect The optimal concentrations of the C2-C9 organic acid salts of the present invention were evaluated in both zero-calorie and medium-calorie beverages sweetened with rebaudioside M in a CAB-K buffer system.

[0334] A medium calorie beverage was prepared with the ingredients and amounts shown in the table below:

[0335] [Table 7]

[0336] A zero calorie beverage was prepared with the ingredients and amounts shown in the table below:

[0337] [Table 8]

[0338] For both the medium and zero calorie beverages, the above ingredients were dissolved in filtered water to form the beverages. The final beverages were filled into 300 ml glass bottles, cooled, and served at low temperature (4°C). The beverages were evaluated blindly by six panelists. Samples were coded and randomly served to the panelists. Panelists were instructed to eat an unsalted cracker and rinse their mouths with water before and between each sample. For each sample, panelists were instructed to note down their evaluation comments after tasting to rank each attribute (sweetness intensity, sweetness onset, sweetness time profile, sweetness linger, bitterness, saltiness, astringency, and overall flavor) on a 6-point scale (1 being "best" and 6 being "worst").

[0339] The results are shown in Figure 5 (zero calorie beverage) and Figure 6 (medium calorie beverage). For the zero calorie beverage, calcium lactate + calcium gluconate performed best at 475 ppm for overall palatability and sweetness intensity. For the medium calorie beverage, calcium lactate + calcium gluconate at 475 ppm provided the best results for sweetness intensity. All calcium gluconate + calcium lactate samples provided improvement over rebaudioside M alone.

[0340] Example 5: Concentration effect Higher concentrations of C2-C9 organic acid salts than those described in Example 4 were evaluated in a zero calorie beverage containing a CAB-K matrix sweetened with rebaudioside M. The beverage was prepared with the ingredients and amounts shown in the table below:

[0341] [Table 9]

[0342] The above ingredients were dissolved in filtered water to form the beverages. The final beverages were filled into 300 ml glass bottles, cooled, and served cold (4°C). The beverages were blindly evaluated by six panelists. Samples were coded and randomly served to the panelists. Panelists were instructed to eat an unsalted cracker and rinse their mouths with water before and between each sample. For each sample, panelists were instructed to note down their respective evaluation comments after tasting for pairwise comparisons (sweetness intensity, sweetness lingering, bitterness, saltiness, sugary mouthfeel, and overall liking) using 1 (high) and 2 (low).

[0343] The results are shown in Figure 7. Samples with higher concentrations of C2-C9 organic acid salts had higher mouthfeel, saltiness, and bitterness. The sample containing 500 ppm calcium lactate + calcium gluconate (1.5 mM) was rated with a higher overall palatability than the sample containing 1000 ppm calcium lactate + calcium gluconate (3.0 mM).

[0344] Example 6: Salts containing single, double and triple anions The effects of C2-C9 organic acid salts: (i) calcium lactate, (ii) calcium gluconate, (iii) calcium citrate, (iv) calcium lactate + calcium gluconate, and (v) calcium citrate + calcium lactate + calcium gluconate were evaluated in a zero calorie beverage sweetened with rebaudioside M in a CAB-K matrix. A total sugar control was also evaluated. The beverages were prepared with the ingredients and amounts shown in the table below:

[0345] [Table 10]

[0346] [Table 11]

[0347] The above ingredients were dissolved in filtered water to form the beverages. The final beverages were filled into 300 ml glass bottles, cooled and served at low temperature (4°C). The beverages were evaluated blindly by three panelists. The samples were coded and randomly served to the panelists. The panelists were instructed to eat an unsalted cracker and rinse their mouths with water before and between each sample. For each sample, the panelists were instructed to write down their evaluation comments after tasting to rate each attribute (sweetness intensity, sweetness onset, sweetness time profile, sweetness linger, bitterness, bitterness linger, licorice flavor, mouthfeel-body-thickness, mouthfeel-body-stickiness, sugar-like mouthfeel, astringency, sourness, saltiness, overall sugar-like flavor and overall flavor) on a 10-point scale (1 being low and 10 being high).

[0348] The results are shown in Figure 8. In some cases, salty drinks with two or three salts performed better.

[0349] Example 7: Calcium salts containing two or three different anions The effect of mixtures of calcium C2-C9 organic acid salts with two different anions (lactate and gluconate) or three different anions (lactate, gluconate, and citrate) in a zero-calorie CAB-K beverage sweetened with rebaudioside M was evaluated. The beverages were prepared with the ingredients and amounts shown in the table below:

[0350] [Table 12]

[0351] The above ingredients were dissolved in filtered water to form the beverages. The final beverages were filled into 300 ml glass bottles, cooled, and served cold (4°C). The beverages were blindly evaluated by six panelists. Samples were coded and randomly served to the panelists. Panelists were instructed to eat an unsalted cracker and rinse their mouths with water before and between each sample. For each sample, panelists were instructed to note down their respective evaluation comments after tasting for pairwise comparisons (sweetness intensity, sweetness lingering, bitterness, saltiness, sugary mouthfeel, and overall liking) using 1 (high) and 2 (low).

[0352] The results are shown in Figure 9. The sample containing calcium lactate + calcium gluconate exhibited a higher sweetness intensity compared to the sample containing calcium lactate + calcium gluconate + calcium citrate, the latter having a higher mouthfeel.

[0353] Example 8: Magnesium vs. Calcium Salts The relative effects of mixtures of calcium or magnesium C2-C9 organic acid salts with three different anions (lactate, gluconate, citrate) in a zero-calorie CAB-K beverage sweetened with rebaudioside M were evaluated. The relative effects of calcium or magnesium C2-C9 organic acid salts with a single anion (lactate) in a zero-calorie CAB-K beverage sweetened with rebaudioside M were also evaluated. The beverages were prepared with the ingredients and amounts shown in the following table:

[0354] [Table 13]

[0355] The above ingredients were dissolved in filtered water to form the beverages. The final beverages were filled into 300 ml glass bottles, cooled, and served cold (4°C). The beverages were blindly evaluated by six panelists. Samples were coded and randomly served to the panelists. Panelists were instructed to eat an unsalted cracker and rinse their mouths with water before and between each sample. For each sample, panelists were instructed to note down their respective evaluation comments after tasting for pairwise comparisons (sweetness intensity, sweetness lingering, bitterness, saltiness, sugary mouthfeel, and overall liking) using 1 (high) and 2 (low).

[0356] The results are shown in Figures 10-14. For beverages containing salt mixtures with three different anions, the magnesium salts had higher bitterness and sweetness retention. Samples containing calcium salts had higher mouthfeel. For beverages containing a single salt, magnesium lactate had a higher mouthfeel than calcium lactate.

[0357] Example 9: Calcium vs. Magnesium Salts (Single Salts) The effect of varying the anion of calcium and magnesium salts was evaluated in a zero calorie beverage using a CAB-K matrix system sweetened with rebaudioside M. Citrate, lactate and chloride salts were compared. The beverages were prepared with the ingredients and amounts shown in the table below:

[0358] [Table 14]

[0359] The above ingredients were dissolved in filtered water to form the beverages. The final beverages were filled into 300 ml glass bottles, cooled, and served at low temperature (4°C). The beverages were evaluated blindly by three panelists. The samples were coded and randomly served to the panelists. The panelists were instructed to eat an unsalted cracker and rinse their mouths with water before and between each sample. For each sample, the panelists were instructed to write down their evaluation comments after tasting to rate each attribute (sweetness intensity, sweetness onset, sweetness time profile, sweetness linger, bitterness, bitterness linger, licorice flavor, mouthfeel-body-thickness, mouthfeel-body-stickiness, sugar-like mouthfeel, astringency, sourness, saltiness, astringency, and overall flavor) on a 10-point scale (1 being low and 10 being high).

[0360] The results are shown in Figures 2, 12, 13, and 14. All samples performed better than the rebaudioside M control with no added salt. Calcium and magnesium salts performed similarly, although calcium salts imparted a better mouthfeel than magnesium salts at some concentrations.

[0361] Example 10: Magnesium Gluconate vs. Calcium Gluconate Magnesium salts were evaluated for sensory modification in a zero calorie beverage using a CAB-K matrix system sweetened with Rebaudioside M. A total sugar control and a Rebaudioside M control were used. The beverages were prepared with the ingredients and amounts shown in the table below.

[0362] [Table 15]

[0363] [Table 16]

[0364] The above ingredients were dissolved in filtered water to form the beverages. The final beverages were filled into 300 ml glass bottles, cooled and served at low temperature (4°C). The beverages were evaluated blindly by three panelists. Samples were coded and randomly served to the panelists. The panelists were instructed to eat an unsalted cracker and rinse their mouths with water before and between each sample. For each sample, the panelists were instructed to write down their respective evaluation comments after tasting to rate each attribute (sweetness intensity, sweetness onset, sweetness time profile, sweetness linger, bitterness, bitterness linger, licorice flavor, mouthfeel-body-thickness, mouthfeel-body-stickiness, sugar-like mouthfeel, astringency, sourness, saltiness, overall sugar-likeness and overall flavor) on a 10-point scale (1 being low and 10 being high).

[0365] The results are shown in Figure 2. The samples containing magnesium salt had higher bitterness, residual bitterness and saltiness than the control sample.

[0366] Example 11: Magnesium vs. Calcium Salts Magnesium gluconate and calcium gluconate were compared in a zero calorie beverage using a CAB-K matrix system sweetened with rebaudioside M. The beverage was prepared with the ingredients and amounts shown in the table below:

[0367] [Table 17]

[0368] The above ingredients were dissolved in filtered water to form the beverages. The final beverages were filled into 300 ml glass bottles, cooled and served at low temperature (4°C). The beverages were evaluated blindly by three panelists. Samples were coded and randomly served to the panelists. The panelists were instructed to eat an unsalted cracker and rinse their mouths with water before and between each sample. For each sample, the panelists were instructed to write down their respective evaluation comments after tasting to rate each attribute (sweetness intensity, sweetness onset, sweetness time profile, sweetness linger, bitterness, bitterness linger, licorice flavor, mouthfeel-body-thickness, mouthfeel-body-stickiness, sugar-like mouthfeel, astringency, sourness, saltiness, overall sugar-likeness and overall flavor) on a 10-point scale (1 being low and 10 being high).

[0369] The results are shown in Figure 15. The sample containing magnesium gluconate had a higher saltiness, aftertaste, bitterness and astringency than the sample containing calcium gluconate.

[0370] In another experiment, magnesium and calcium salts of citrate and lactate were compared in a zero calorie beverage using the CAB-K matrix system sweetened with rebaudioside M. The beverage was prepared with the ingredients and amounts shown in the table below:

[0371] [Table 18]

[0372] The above ingredients were dissolved in filtered water to form the beverages. The final beverages were filled into 300 ml glass bottles, cooled and served at low temperature (4°C). The beverages were evaluated blindly by three panelists. Samples were coded and randomly served to the panelists. The panelists were instructed to eat an unsalted cracker and rinse their mouths with water before and between each sample. For each sample, the panelists were instructed to write down their respective evaluation comments after tasting to rate each attribute (sweetness intensity, sweetness onset, sweetness time profile, sweetness linger, bitterness, bitterness linger, licorice flavor, mouthfeel-body-thickness, mouthfeel-body-stickiness, sugar-like mouthfeel, astringency, sourness, saltiness, overall sugar-likeness and overall flavor) on a 10-point scale (1 being low and 10 being high).

[0373] The results are shown in Figure 16. For both the citrate and lactate salts, the magnesium salt tended to have a stronger saltiness and bitterness, and also a stronger lingering bitterness. The calcium salt had a better mouthfeel.

[0374] Example 12: Cation Identity (Sodium, Potassium, Magnesium, Calcium) Sodium, potassium, magnesium and calcium chloride salts were compared with each other and with sodium, potassium, magnesium and calcium gluconate salts. The salts were used in a zero calorie beverage using a CAB-K buffer system sweetened with rebaudioside M. The beverage was prepared with the ingredients and amounts shown in the table below.

[0375] [Table 19]

[0376] The above ingredients were dissolved in filtered water to form the beverages. The final beverages were filled into 300 ml glass bottles, cooled, and served cold (4°C). The beverages were evaluated in a blinded manner by seven panelists. Samples were coded and randomly served to the panelists. Panelists were instructed to eat an unsalted cracker and rinse their mouths with water before and between each sample. For each sample, panelists were instructed to write down their evaluation comments after tasting to rate each attribute (sweetness intensity, sweetness lingering, bitterness, sugary mouthfeel, astringency, saltiness) on a 10-point scale (1 being low and 10 being high).

[0377] The results are shown in Figures 17-22. The gluconates were generally less salty and bitter than the chloride salts. Among the chlorides and gluconates, the sodium salt was the saltiest, followed by potassium, magnesium, and calcium. Potassium was the most bitter gluconate, followed by magnesium, sodium, and calcium.

[0378] Example 13: Anion Identity Calcium chloride, citrate, lactate and gluconate salts were compared in a zero calorie beverage using the AB-K matrix system sweetened with rebaudioside M. A salt-free control was used. The beverages were prepared with the ingredients and amounts shown in the table below:

[0379] [Table 20]

[0380] [Table 21]

[0381] The above ingredients were dissolved in filtered water to form the beverages. The final beverages were filled into 300 ml glass bottles, cooled, and served cold (4°C). The beverages were blindly evaluated by three panelists. Samples were coded and randomly served to the panelists. Panelists were instructed to eat an unsalted cracker and rinse their mouths with water before and between each sample. For each sample, panelists were instructed to write down their evaluation comments after tasting to rate each attribute (sweetness intensity, sweetness onset, sweetness time profile, sweetness linger, bitterness, bitterness linger, licorice flavor, mouthfeel, saltiness, astringency, and overall flavor) on a 10-point scale (1 being low and 10 being high).

[0382] The results are shown in Figure 23. Samples containing calcium salts with organic ions performed better (overall flavor and mouthfeel) than samples containing calcium chloride. Calcium chloride was found to have a higher licorice, bitter taste and bitter residual.

[0383] Example 14: Calcium salts of organic anions The effect of various calcium salts was evaluated in a zero calorie beverage using a CAB-K matrix system sweetened with rebaudioside M. A total sugar control and a rebaudioside M control (no salt) were used. The beverages were prepared with the following ingredients and amounts:

[0384] [Table 22]

[0385] [Table 23]

[0386] The above ingredients were dissolved in filtered water to form the beverages. The final beverages were filled into 300 ml glass bottles, cooled and served cold (4°C). The beverages were evaluated blindly by three panelists. Samples were coded and randomly served to the panelists. Panelists were instructed to eat an unsalted cracker and rinse their mouths with water before and between each sample. For each sample, panelists were instructed to take three sips and then write down their evaluation comments to rank each attribute (sweetness intensity, sweetness linger, overall sugar similarity and overall liking) on ​​a 10-point scale.

[0387] The results are shown in Figure 24. The sample containing calcium lactate + calcium gluconate provided higher sweetness intensity, less sweetness linger, best overall sugar-like taste and overall palatability compared to the other salts.

[0388] Example 15: Buffer Effect The effect of CAB-K, a commonly used ingredient in beverages, on various sensory attributes was evaluated in a zero-calorie beverage sweetened with rebaudioside M. The beverage was prepared with the following ingredients and amounts:

[0389] [Table 24]

[0390] The above ingredients were dissolved in filtered water to form the beverages. The final beverages were filled into 300 ml glass bottles, cooled and served cold (4°C). The beverages were blindly evaluated by 11 panelists. Samples were coded and randomly served to the panelists. Panelists were instructed to eat an unsalted cracker and rinse their mouths with water before and between each sample. For each sample, panelists were instructed to take three sips and then write down their respective evaluation comments for paired comparisons using 1 (high) and 2 (low) for (sweetness intensity, sweetness lingering, bitterness, saltiness, sugary mouthfeel and overall liking).

[0391] The results are shown in Figure 25. CAB-K contributes saltiness and bitterness but does not provide significant mouthfeel at 300 ppm (approximately 1 mM).

[0392] Example 16: pH effect The effect of various salts on the pH of beverages using a CAB-K matrix system sweetened with Rebaudioside M was evaluated. A Rebaudioside M control was used. The beverages were prepared with the following ingredients and amounts:

[0393] [Table 25]

[0394] [Table 26]

[0395] Next, the pH was measured, and the results are shown in Figure 26. The magnesium chloride and calcium chloride salts slightly lowered the pH compared to the control, while the sodium, magnesium, and calcium organic salts showed a higher pH (0.1-0.21) compared to the control.

[0396] Example 17: Improvement with Tagatose A commercial Fanta® beverage sweetened with sugar was compared to three 68% sugar reduced formulations sweetened with sucrose (4.6 Brix), sucralose, and acesulfame K. Formulation 2 contained no added carbohydrates. Formula 3 contained allulose and erythritol (both 1 wt%), and Formulation 4 contained 2 wt% tagatose. The beverages were prepared with the following ingredients and amounts:

[0397] [Table 27]

[0398] After dissolving the ingredients in filtered water to form a syrup, the final beverage was made by weighing out the appropriate amount of syrup and adding carbonated water in a ratio of 1 part syrup + 4.4 parts carbonated water, targeting a carbonation of 2.8 volumes of CO2. The final beverage was filled into 300 ml glass bottles and aged at 35°C for 3 days before being cooled and served cold (4°C). Titratable acidity was 0.15% w / v as citric acid. The beverages were blindly evaluated by six panelists. Samples were coded and randomly served to the panelists. Panelists were instructed to eat an unsalted cracker and rinse their mouths with water before and between each sample. For each sample, panelists were instructed to take three sips and then write down their evaluation comments to grade each attribute (sugar-like taste) on a 4-point scale (1 being low and 4 being high).

[0399] The results are shown in Figure 27. The formulation containing 2 wt% tagatose had the highest rating for sugar-like taste.

[0400] Example 18: Naringin dihydrochalcone and salts The effect of an additional taste modifier, naringin dihydrochalcone (NDC), was also evaluated. A low-calorie 5Brix beverage was prepared with the following ingredients and amounts:

[0401] [Table 28]

[0402] After dissolving the ingredients in filtered water to form a syrup, the final beverage was made by weighing out the appropriate amount of syrup and adding carbonated water in a ratio of 1 part syrup + 4.4 parts carbonated water, targeting a carbonation of 2.8 volumes of CO2. The final beverage was filled into 300 ml glass bottles and aged at 35°C for 3 days before being cooled and served cold (4°C). The beverages were blindly evaluated by three expert panelists. The panelists were instructed to eat an unsalted cracker and rinse their mouths with water before and between each sample. For each sample, the panelists were instructed to write down their evaluation comments after tasting in order to grade the overall best performance on a 5-point scale (1 being best, 5 being worst).

[0403] The results are shown in Figure 28. The beverage containing 2.5 ppm naringin dihydrochalcone and 500 ppm calcium lactate + calcium gluconate was rated "best" by panelists, followed by the beverage containing 500 ppm calcium lactate + calcium gluconate.

[0404] Example 19: Phloretin and salts The effect of an additional taste modifier, phloretin, was evaluated. A zero-calorie orange-flavored carbonated beverage sweetened with a mixture of Reb M80 (a steviol glycoside mixture containing 80% by weight rebaudioside M) and RA95 was prepared with the following ingredients and amounts:

[0405] [Table 29]

[0406] After dissolving the ingredients in filtered water to form a syrup, the final beverage was made by weighing out the appropriate amount of syrup and adding carbonated water in a ratio of 1 part syrup + 4.4 parts carbonated water, targeting a carbonation of 2.8 volumes of CO2. The final beverage was filled into 300 ml glass bottles and aged at 35°C for 3 days before being cooled and served cold (4°C). The beverages were blindly evaluated by three expert panelists. The panelists were instructed to eat an unsalted cracker and rinse their mouths with water before and between each sample. For each sample, the panelists were instructed to write down their evaluation comments after tasting to rate the overall best performance on a 5-point scale (1 being best, 5 being worst) as well as to rate the sucrose equivalent from 1-low to 10-high.

[0407] The results are shown in Figure 29. The beverage containing 5 ppm phloretin and 500 ppm calcium lactate + calcium gluconate performed best in terms of overall performance, exhibiting higher sucrose equivalents compared to the 5 ppm phloretin control beverage and the 500 ppm calcium lactate + calcium gluconate control, suggesting a synergistic effect.

[0408] Example 20: Medium-calorie to zero-calorie carbonated soft drinks A commercially available lemon-lime carbonated soft drink formulation was modified to contain one of the following salts or salt mixtures: (i) 175 ppm calcium lactate + 175 ppm calcium gluconate; (ii) 350 ppm calcium lactate + calcium gluconate; (iii) 70 ppm calcium citrate + 203 ppm magnesium lactate; and (iv) 317 ppm magnesium citrate. The beverages were prepared with the ingredients and amounts shown in the table below:

[0409] [Table 30]

[0410] After dissolving the ingredients in filtered water to form a syrup, the final beverage was made by weighing out the appropriate amount of syrup and adding carbonated water in a ratio of 1 part syrup + 5.4 parts carbonated water, targeting a carbonation of 3.8 volumes of CO2. The final beverage was filled into 300 ml glass bottles and aged at 35°C for 3 days before being cooled and served cold (4°C). The beverage had a Brix of 3.32° and a titratable acidity of 0.15% w / v as citric acid.

[0411] The beverages were evaluated in a blinded manner by five panelists. Samples were coded and randomly presented to the panelists. Panelists were instructed to eat an unsalted cracker and rinse their mouths with water before and between each sample. For each sample, panelists were instructed to write down evaluation comments after tasting to rate the overall liking from 1 being high to 4 being low. Panelists preferred sample (iii) the most, followed by sample (ii). Samples (i) and (ii) tasted similar.

[0412] Example 22: Organic Acids Materials and Methods High purity (>95%) food grade salts: tricalcium citrate tetrahydrate, magnesium lactate dihydrate were purchased from various ingredient suppliers. In these examples, combinations of tricalcium citrate tetrahydrate (MW 570.5 g / mol) and magnesium lactate dihydrate (MW 238.48 g / mol) were used in the carbonated beverage at 70 ppm for tricalcium citrate tetrahydrate and 203 ppm for magnesium lactate dihydrate. Food grade citric, malic and tartaric acids were used in pairwise combinations (4:1, 3:2, 2:3, 1:4) to equalize the total weight of citric acid in the formulation.

[0413] beverage manufacturing Low sugar lemon lime flavoured carbonated drink After dissolving the ingredients in filtered water to form a syrup, the final beverage was made by weighing out the appropriate amount of syrup and adding carbonated water in a ratio of 1 part syrup + 5.4 parts carbonated water, targeting a carbonation of 3.8 volumes of CO2. The final beverage was filled into 300 ml glass bottles and aged at 35°C for 3 days before being cooled and served cold (4°C). The beverage had a Brix of 3.31° and a titratable acidity of 0.15% w / v as citric acid.

[0414] [Table 31]

[0415] Sensory evaluation The beverages were evaluated in a blinded manner by five expert panelists. Samples were coded and randomly provided to the panelists. Panelists were instructed to eat an unsalted cracker and rinse their mouths with water before and between each sample. To avoid fatigue, the maximum number of samples per session was set at six samples. For each sample, panelists were instructed to take three sips and then write down their evaluation comments.

[0416] Sensory results

[0417] [Table 32]

[0418] [Table 33]

[0419] Acid blends provided improved taste compared to citric acid alone, particularly in the range of 4:1 to 3:2 citric:malic or citric:tartaric. Addition of salt further improved taste, and the taste improvement followed a similar pattern with 4:1 to 3:2 citric:malic or citric:tartaric being the preferred ranges.

[0420] Example 23: Stability Materials and Methods High purity (>95%) food grade salts: tricalcium citrate tetrahydrate, magnesium lactate dihydrate were purchased from various ingredient suppliers. A combination of tricalcium citrate tetrahydrate (MW 570.5 g / mol) and magnesium lactate dihydrate (MW 238.48 g / mol) was used in carbonated beverages with concentrations ranging from 80 ppm to 100 ppm for tricalcium citrate tetrahydrate and 232 ppm to 290 ppm for magnesium lactate dihydrate. These were used in carbonated beverages with concentrations ranging from 16.7 to 21.1 ppm of Ca. 2+ Cation and 23.6-29.6 ppm Mg 2+ Cations were provided. Aspartame was food grade.

[0421] beverage manufacturing Diet lemon lime carbonated drink After dissolving the ingredients in filtered water to form a syrup, the final beverage was made by weighing out the appropriate amount of syrup and adding carbonated water in a ratio of 1 part syrup + 5.4 parts carbonated water to target a carbonation of 3.8 volumes of CO2. The final beverage was filled into 300 ml glass bottles. The beverage had a Brix of 0.3° and a titratable acidity of 0.183% w / v as citric acid. Test samples contained a combination of salts, and the target amounts were added to the syrup water in the same manner as the other ingredients to achieve a final beverage weight of 100 grams. The table below shows the ingredients list.

[0422] [Table 34]

[0423] Stability Testing Protocol Diet lemon-lime beverages were stored under different temperatures (4°C, 20°C, 30°C, 40°C) and samples were taken for analysis at different time points: 0, 2 weeks, 4 weeks, 6 weeks, 8 weeks, 10 weeks, and 12 weeks at 4°C and 20°C, and 0, 3 weeks, and 4 weeks at 30°C and 40°C. All samples were analyzed for residual aspartame by HPLC.

[0424] result

[0425] [Table 35]

[0426] A diet lemon-lime carbonated soft drink containing salt (calcium citrate and magnesium lactate) improved the stability of aspartame over time compared to a salt-free control. After 4 weeks at 40°C, the control and test samples lost approximately 24.6% and 18.6% aspartame, respectively, and at 30°C, the control and test samples lost approximately 15.8% and 10.2%, respectively.

[0427] Example 24: Neotame drink containing C2-C9 organic acid salts Diet lemon lime carbonated drink The final beverage was made by dissolving the ingredients shown in Table 28 in filtered water to form a syrup, then weighing out the appropriate amount of syrup and adding carbonated water in a ratio of 1 part syrup + 5.4 parts carbonated water to target a carbonation of 3.8 volumes of CO2. The final beverage was bottled in 300 ml glass bottles and aged at 35°C for 3 days before being cooled and served cold (4°C). The beverage had a Brix of 0.33° and a titratable acidity of 0.183% w / v as citric acid.

[0428] [Table 36]

[0429] Sensory evaluation The beverages were evaluated in a blinded manner by five expert panelists. Samples were coded and randomly presented to the panelists. Panelists were instructed to eat an unsalted cracker and rinse their mouths with water before and between each sample. For each sample, panelists were instructed to take three sips and then write down their evaluation comments. The results are shown in the table below.

[0430] [Table 37]

[0431] Salt significantly improved the taste of the test beverages compared to the salt-free control beverage samples, with low levels of salt being much preferred over high levels of salt.

[0432] Example 25: Orange-flavored carbonated drink High purity (>95%) food grade salt was obtained from various ingredient suppliers as shown in the table below.

[0433] [Table 38]

[0434] beverage manufacturing Low sugar orange flavoured carbonated drink To make a control sample, the ingredients were dissolved in filtered water to form a syrup, then the final beverage was made by weighing out the appropriate amount of syrup and adding carbonated water in a ratio of 1 part syrup + 4.4 parts carbonated water to target a carbonation of 3 volumes of CO2. The final beverage was filled into 300ml glass bottles and aged at 35°C for 3 days before being cooled and served cold (4°C). The Brix was 4.8° and the titratable acidity was 0.147% w / v as citric acid.

[0435] Test samples contained individual salts or combinations of salts, with the target amounts added to the syrup water in the same manner as the other ingredients, targeting a final beverage weight of 100 grams.

[0436] [Table 39]

[0437] Zero calorie orange flavoured carbonated drink To make a control sample, the ingredients were dissolved in filtered water to form a syrup, then the final beverage was made by weighing out the appropriate amount of syrup and adding carbonated water in a ratio of 1 part syrup + 5.5 parts carbonated water, targeting a carbonation of 3 volumes of CO2. The final beverage was filled into 300 ml glass bottles and aged at 35°C for 3 days before being cooled and served cold (4°C). The Brix was 0.3° and the titratable acidity was 0.178% w / v expressed as citric acid.

[0438] Test samples contained individual salts or combinations of salts, with the target amounts added to the syrup water in the same manner as the other ingredients, targeting a final beverage weight of 100 grams.

[0439] [Table 40]

[0440] Sensory evaluation The beverages were evaluated in a blinded manner by six expert panelists. Samples were coded and randomly provided to the panelists. Panelists were instructed to eat an unsalted cracker and rinse their mouths with water before and between each sample. To avoid fatigue, the maximum number of samples per session was set at six samples. For each sample, panelists were instructed to take three sips and then write down their evaluation comments.

[0441] Sensory test results

[0442] [Table 41]

[0443] [Table 42]

[0444] Sensory testing results for both the low sugar and zero calorie beverages revealed that salt improved the taste and flavor profile of the salt-free control samples.

[0445] Example 26: Lemon-lime flavored carbonated soft drink The same food grade salt used in Example 25 was used in this example. After dissolving the ingredients in filtered water to form a syrup, the final beverage was made by weighing out the appropriate amount of syrup and adding carbonated water in a ratio of 1 part syrup + 5.5 parts carbonated water to target a carbonation of 3.8 volumes of CO2. The final beverage was bottled in 300 ml glass bottles and aged at 35°C for 3 days before being cooled and served cold (4°C). The beverage had a Brix of 4.73° and a titratable acidity of 0.117% w / v as citric acid.

[0446] Test samples contained combinations of salts, with the target amounts added to the syrup water in the same manner as the other ingredients, targeting a final beverage weight of 100 grams.

[0447] The table below shows an ingredient list containing the flavor compounds at ppm levels.

[0448] [Table 43]

[0449] Zero calorie lemon-lime carbonated drink containing artificial sweeteners After dissolving the ingredients in filtered water to form a syrup, the final beverage was made by weighing out the appropriate amount of syrup and adding carbonated water in a ratio of 1 part syrup + 5.4 parts carbonated water, targeting a carbonation of 3.8 volumes of CO2. The final beverages were filled into 300 ml glass bottles and aged at 35°C for 3 days before cooling them and serving them cold (4°C). The beverage had a Brix of 0.3° and a titratable acidity of 0.183% w / v as citric acid.

[0450] Test samples contained individual salts or combinations of salts, with the target amounts added to the syrup water in the same manner as the other ingredients, targeting a final beverage weight of 100 grams.

[0451] The table below shows an ingredient list that includes the flavor compounds at ppm levels as pure compounds.

[0452] [Table 44]

[0453] Zero-calorie lemon-lime flavored carbonated drink containing rebaudioside M After dissolving the ingredients in filtered water to form a syrup, the final beverage was made by weighing out the appropriate amount of syrup and adding carbonated water in a ratio of 1 part syrup + 5.4 parts carbonated water, targeting a carbonation of 3.8 volumes of CO2. The final beverages were filled into 300 ml glass bottles and aged at 35°C for 3 days before cooling them and serving them cold (4°C). The beverage had a Brix of 0.3° and a titratable acidity of 0.183% w / v as citric acid.

[0454] Test samples contained individual salts or combinations of salts, with the target amounts added to the syrup water in the same manner as the other ingredients, targeting a final beverage weight of 100 grams.

[0455] The table below shows an ingredient list that includes the flavor compounds at ppm levels as pure compounds.

[0456] [Table 45]

[0457] Sensory evaluation The beverages were evaluated in a blinded manner by six expert panelists. Samples were coded and randomly provided to the panelists. Panelists were instructed to eat an unsalted cracker and rinse their mouths with water before and between each sample. To avoid fatigue, the maximum number of samples per session was set at six samples. For each sample, panelists were instructed to take three sips and then write down their evaluation comments.

[0458] Sensory test results

[0459] [Table 46]

[0460] [Table 47]

[0461] [Table 48]

[0462] The sensory results above revealed that salt improved the taste and flavor profile of the test samples compared to the control sample without salt.

[0463] Example 27: Zero-calorie lemon-lime flavored carbonated drink Commercially available sweeteners (sucralose, rebaudioside A: purity ≥ 95% and purity ≥ 99%) were used. High purity (> 95%) food grade salt was purchased from various material suppliers as shown in the table below.

[0464] [Table 49]

[0465] beverage manufacturing After dissolving the ingredients in filtered water to form a syrup, the final beverage was made by weighing out the appropriate amount of syrup and adding carbonated water in a ratio of 1 part syrup + 5.4 parts carbonated water, targeting a carbonation of 3.8 volumes of CO2. The final beverages were filled into 300 ml glass bottles and aged at 35°C for 3 days before cooling them and serving them cold (4°C). The beverage had a Brix of 0.23° and a titratable acidity of 0.156% w / v as citric acid.

[0466] Test samples contained individual salts or combinations of salts, with the target amounts added to the syrup water in the same manner as the other ingredients, with a target final beverage weight of 100 grams. The following table shows the ingredient list.

[0467] [Table 50]

[0468] Sensory evaluation The beverages were evaluated in a blinded manner by six expert panelists. Samples were coded and randomly provided to the panelists. Panelists were instructed to eat an unsalted cracker and rinse their mouths with water before and between each sample. To avoid fatigue, the maximum number of samples per session was set at six samples. For each sample, panelists were instructed to take three sips and then write down their evaluation comments.

[0469] Sensory test results

[0470] [Table 51]

Claims

1. 1. A diet beverage comprising: (a) a sweetening amount of at least one sweetener; and (b) a taste modifying composition comprising at least one C2-C9 organic acid salt having at least one cation and at least one anion, The at least one cation is Ca ２＋ and Mg ２＋ is selected from The diet beverage, wherein the at least one anion is an anion of a C2-C9 organic acid.

2. The at least one anion is Formula I: 【Chemistry 1】 (In the formula, n=1 to 7) The beverage of claim 1 , wherein the compound is

3. 3. The beverage of claim 2, wherein the at least one anion is selected from the group consisting of gluconate; 2,3-dihydroxypropionate; and 2,3-dihydroxybutanoate.

4. The at least one anion is Formula II: 【Chemistry 2】 (Wherein, n=1 to 7, R=OH or H) The beverage of claim 1 , wherein the compound is

5. 5. The beverage of claim 4, wherein the at least one anion is selected from the group consisting of lactate, acetate, propionate, butyrate, isobutyrate, valerate, isovalerate, and 2-methylbutanoate.

6. The at least one anion has Formula III: 【Chemistry 3】 (In the formula, R=OH, CH ３ or NH ２ , n = 1 to 5) The beverage of claim 1 , wherein the compound is

7. 7. The beverage of claim 6, wherein the at least one anion is selected from the group consisting of 2-hydroxybenzoic acid, 3-hydroxybenzoic acid, 4-hydroxybenzoic acid, 2,3-dihydroxybenzoic acid, 2,4-dihydroxybenzoic acid, 3,4-dihydroxybenzoic acid, 3,5-dihydroxybenzoic acid, 2,6-dihydroxybenzoic acid, 2,3,4-trihydroxybenzoic acid, 2,3,5-trihydroxybenzoic acid, 2,4,5-trihydroxybenzoic acid, 2,3,6-trihydroxybenzoic acid, 2,4,6-trihydroxybenzoic acid, 4-methoxysalicylic acid, 4-aminobenzoic acid, and 3-aminobenzoic acid.

8. The at least one anion has Formula IV: 【Chemistry 4】 (Wherein, n=1 to 7, R=H or OH) The beverage of claim 1 , wherein the compound is

9. 9. The beverage of claim 8, wherein the at least one anion is selected from the group consisting of maleate, tartrate, tartronate, succinate, glutarate, adipate and malonate.

10. The at least one anion has the formula V: 【Chemistry 5】 (In the formula, n=0 to 5) The beverage of claim 1 , wherein the compound is

11. 11. The beverage of claim 10, wherein the at least one anion is selected from the group consisting of fumarate and maleate.

12. The at least one anion has formula VI: 【Chemistry 6】 (In the formula, n=0 to 6) The beverage of claim 1 , wherein the compound is

13. 13. The beverage of claim 12, wherein the at least one anion is selected from citrate and isocitrate.

14. 10. The beverage of claim 1, wherein the taste modifying composition comprises a C2-C9 organic acid salt of one cation and one type of anion.

15. 15. The beverage of claim 14, wherein the C2-C9 organic acid salt is selected from the group consisting of calcium gluconate, calcium lactate, calcium citrate, magnesium gluconate, magnesium lactate, magnesium citrate, and combinations thereof.

16. 10. The beverage of claim 1, wherein the taste modifying composition comprises two C2-C9 organic acids, each of one cation and one type of anion.

17. 17. The beverage of claim 16, wherein the two C2-C9 organic acid salts are selected from the group consisting of calcium lactate, calcium gluconate, magnesium lactate, and magnesium gluconate.

18. 10. The beverage of claim 1, wherein the at least one sweetener is selected from the group consisting of high sensitivity sweeteners, carbohydrate sweeteners, rare sugar sweeteners, sugar alcohol sweeteners, and combinations thereof.

19. (b) is at least one amino acid, at least one dihydrochalcone, at least one medium chain fatty acid, and / or one of the following FEMA GRAS compounds: 【Chemistry 7】 The beverage of claim 1 further comprising at least one of:

20. 10. The beverage of claim 1, further comprising at least one functional ingredient selected from the group consisting of saponins, antioxidants, dietary fiber sources, fatty acids, vitamins, glucosamine, minerals, preservatives, hydrating agents, probiotics, prebiotics, weight management agents, osteoporosis management agents, phytoestrogens, long chain primary aliphatic saturated alcohols, phytosterols, and combinations thereof.

21. 10. The beverage of claim 1, wherein one or more taste attributes are improved compared to the beverage in the absence of (b).

22. 22. The beverage of claim 21, wherein the adjustment of taste attributes is selected from the group consisting of: reduction or elimination of bitterness, reduction or elimination of bitter linger, reduction or elimination of sourness, reduction or elimination of astringency, reduction or elimination of saltiness, reduction or elimination of metallic note, improving mouthfeel, reduction or elimination of sweet linger, increasing sweetness onset, increasing mouthfeel, and increasing sweetness intensity.

23. 10. The beverage of claim 1, wherein the beverage is selected from a medium calorie, low calorie, or zero calorie beverage.

24. The beverage contains Ca ２＋ Or Mg ２＋ 2. The beverage according to claim 1, which is free of inorganic salts.

25. 10. The beverage of claim 1, wherein the beverage matrix is ​​selected from the group consisting of water, citric acid / citric acid buffer, phosphoric acid, and combinations thereof.

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