Compositions Providing Sustained Release of Caffeine and Beverages Containing Same

Abstract

The present disclosure relates to colloids comprising a caffeine-tannic acid complex that delays the release of caffeine. Methods for preparing the colloids and beverages comprising the colloids comprising the caffeine-tannic acid complex are also described.

Description

[Technical field]

[0001] The present disclosure relates to a colloid comprising a complex containing caffeine and tannic acid. The colloid, when used in a beverage, delays the release of caffeine. A method for preparing the colloid comprising a caffeine-tannic acid complex is also described. [Background technology]

[0002] Caffeine is one of the most widely used pharmacologically active compounds. Previous studies have determined that it is absorbed by the gastrointestinal tract and peak concentrations occur between 15 and 120 minutes after ingestion ("Caffeine use in sports, pharmacokinetics in man, and cellular mechanisms of action," Crit Rev Food Sci Nutr. 2005;45(7-8); 535-62). Most beverages, either by their specific design or natural action, provide all of their caffeine at once. This can cause a "caffeine high" that can manifest as irritability, followed by a "caffeine crash." To date, no system has been developed that effectively attenuates caffeine release to reduce or ameliorate these potential adverse effects. Summary of the Invention

[0003] In a first aspect, the present disclosure provides a colloid comprising a complex comprising caffeine and tannic acid, at least one surfactant, and water. In a first embodiment of the first aspect, the weight / weight ratio of caffeine to tannic acid in the complex is about 10:1 to about 1:10. In a second embodiment of the first aspect, the weight / weight ratio of caffeine to tannic acid in the complex is about 5:1 to about 1:5. In a third embodiment of the first aspect, the weight / weight ratio of caffeine to tannic acid in the complex is about 4:1 to about 1:4.

[0004] In a fourth embodiment of the first aspect, the colloid comprises about 0.01% to about 45% by weight of caffeine. In a fifth embodiment of the first aspect, the colloid comprises about 0.5% by weight of caffeine. In a sixth embodiment of the first aspect, the colloid comprises about 0.01% to about 45% by weight of tannic acid. In a seventh embodiment, the colloid comprises about 1.5% of tannic acid.

[0005] In an eighth embodiment of the first aspect, the colloid comprises from about 0.01% to about 55% by weight of a complex comprising from about 10:1 to about 1:10 weight / weight ratio of caffeine to tannic acid. In a ninth embodiment of the first aspect, the colloid comprises from about 1% to about 2% by weight of a complex comprising from about 3:1 to about 1:3 weight / weight ratio of caffeine to tannic acid.

[0006] In a tenth embodiment of the first aspect, the colloid comprises from about 0.01% to about 40% by weight of at least one surfactant. In an eleventh embodiment of this aspect, the colloid comprises about 1% by weight of a surfactant. In a twelfth embodiment of the first aspect, the surfactant is selected from the group consisting of gum arabic, quillaja extract, modified starch, whey protein isolate, palmitic acid, pectin, sodium caseinate, lecithin, lactoferrin, dioctyl sodium sulfosuccinate, polysorbate 20, polysorbate 40, polysorbate 60, polysorbate 65, polysorbate 80, and sucrose. In a thirteenth embodiment of the first aspect, the surfactant is polysorbate 80.

[0007] In a second aspect, the present disclosure provides a process for preparing the above-mentioned colloid, comprising adding tannic acid to an aqueous solution of caffeine, adding at least one surfactant, and stirring the resulting mixture.

[0008] In a third aspect, the present disclosure provides a beverage comprising the colloid described above.

[0009] In a fourth aspect, the present disclosure provides a beverage syrup comprising the colloid described above. [Brief description of the drawings]

[0010] The present disclosure is illustrated by way of example and not by way of limitation in the accompanying figures.

[0011] [Figure 1A] 1 shows the FTIR spectrum of caffeine.

[0012] [Figure 1B] 1 shows the FT IR spectrum of tannic acid.

[0013] [Figure 2A] 1 shows the FT IR spectrum of a 1:1 mixture of caffeine and tannic acid.

[0014] [Figure 2B] 1 shows the FT IR spectrum of a complex containing tannic acid:caffeine in a 1:1 wt / w ratio.

[0015] [Diagram 3] FIG. 1 shows FT IR spectra of a 1:3 mixture of caffeine and tannic acid, a 1:3 wt / wt caffeine:tannic acid complex prepared by aqueous precipitation, and a 1:3 wt / wt caffeine:tannic acid complex that has been spray dried.

[0016] [Figure 4A] 1 shows the change in the amount of free caffeine over time when a colloid containing 1% polysorbate 80 and a 3:1 weight / weight ratio of tannic acid to caffeine was diluted with deionized water and analyzed by centrifugation.

[0017] [Figure 4B] FIG. 1 shows the change in the amount of encapsulated caffeine over time when colloids containing 1% polysorbate 80 and a 3:1 weight / weight ratio of tannic acid to caffeine were diluted with deionized water and analyzed by centrifugation using a 1K molecular weight cutoff.

[0018] [Figure 5A] 1 shows the change in the amount of free caffeine over time when a colloid containing 1% polysorbate 80 and a 3:1 weight / weight ratio of tannic acid to caffeine was diluted with pH 3 buffer and analyzed by centrifugation.

[0019] [Figure 5B] FIG. 1 shows the change in the amount of encapsulated caffeine over time when colloids containing 1% polysorbate 80 and a 3:1 weight / weight ratio of tannic acid to caffeine were diluted with pH 3 buffer and analyzed by centrifugation.

[0020] [Figure 6] FIG. 1 shows the change in the amount of free caffeine over time when colloids containing 1% polysorbate 60 and a 2:1 weight / weight ratio of tannic acid to caffeine were diluted with deionized water and analyzed by centrifugation using a 1K molecular weight cutoff. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0021] definition The singular forms "a," "an," and "the" include plural referents unless the context clearly dictates otherwise.

[0022] As used herein, the term "or" indicates a logical branch (i.e., and / or) and not an exclusive branch, unless expressly indicated as such by the terms "either," "unless," "alternatively," and words of similar effect.

[0023] As used herein, the term "about" refers to ±10% of the stated value, unless otherwise specified, and unless the upper limit of the range exceeds 100% of the composition, in which case the upper limit of the range is limited to 99.9%. Thus, by way of example only, a composition containing about 10% by weight of a given component may have 9-11% by weight of the compound. Similarly, a composition containing about 95% by weight of a given component may have 85.5-99.9% by weight of the component in the composition.

[0024] As used herein, "beverage" refers to an edible formulation suitable for drinking. Examples of beverages include, but are not limited to, water, soft drinks, fountain drinks, frozen ready-to-drink beverages, coffee drinks, tea drinks, sports drinks, juices, dairy drinks, and alcoholic beverages. Beverages may be carbonated or non-carbonated and may be clear, i.e., transparent, translucent, or opaque. As used herein, "fountain beverage" refers to a beverage prepared by combining a beverage syrup with water, which may be optionally carbonated at or just prior to consumption.

[0025] As used herein, the term "colloid" refers to a mixture in which microscopically dispersed insoluble particles of one substance, such as a caffeine-tannic acid complex, are suspended throughout another substance, such as an aqueous phase (i.e., water). In some embodiments, the colloid may further include one or more surfactants. In some embodiments, the colloid does not include an oil phase.

[0026] As used herein, the term "surfactant" refers to an agent that reduces the surface or interfacial tension between two liquids, between a gas and a liquid, or between a liquid and a solid. Examples of suitable surfactants include, but are not limited to, gum arabic, quillaja extract, modified starch, whey protein isolate, palmitic acid, pectin, sodium caseinate, lecithin, lactoferrin, dioctyl sodium sulfosuccinate, polysorbate 20, polysorbate 40, polysorbate 60, polysorbate 65, polysorbate 80, sucrose esters, and combinations thereof. Additional examples of surfactants will be apparent to those skilled in the art of food or beverage formulations given the benefit of this disclosure.

[0027] All percentages provided herein are by weight unless otherwise specified.

[0028] Caffeine-Tannic Acid Complex In certain embodiments, the present disclosure provides a complex comprising caffeine and tannic acid. In some aspects, the complex can be in a colloid and can provide a sustained release of caffeine when added to a beverage. In some embodiments, the weight / weight ratio of caffeine to tannic acid in the complex can be about 10:1 to about 1:10. In some embodiments, the weight / weight ratio of caffeine to tannic acid in the complex can be about 9:1 to about 1:9. In some embodiments, the weight / weight ratio of caffeine to tannic acid in the complex can be about 8:1 to about 1:8. In some embodiments, the weight / weight ratio of caffeine to tannic acid in the complex can be about 7:1 to about 1:7. In some embodiments, the weight / weight ratio of caffeine to tannic acid in the complex can be about 6:1 to about 1:6. In certain embodiments, the weight / weight ratio of caffeine to tannic acid in the complex can be about 5:1 to about 1:5. In some embodiments, the weight / weight ratio of caffeine to tannic acid in the complex may be about 4:1 to about 1:4. In some embodiments, the weight / weight ratio of caffeine to tannic acid in the complex may be about 3:1 to about 1:3. In some embodiments, the weight / weight ratio of caffeine to tannic acid in the complex may be about 2:1 to about 1:2. In certain embodiments, the weight / weight ratio of caffeine to tannic acid in the complex may be about 1:1. In certain embodiments, the weight / weight ratio of caffeine to tannic acid in the complex may be about 1:2. In certain embodiments, the weight / weight ratio of caffeine to tannic acid in the complex may be about 1:3.

[0029] Without wishing to be bound by any particular theory, it is believed that under the conditions described herein, tannic acid forms hydrogen bonds with caffeine molecules to provide a stable complex that, when used in a beverage, slows the release of caffeine from the beverage. The formation of the caffeine-tannic acid complex is supported by spectroscopic analysis, such as FT-IR data. Samples of a 1:1 wt / wt caffeine:tannic acid complex and a 1:3 wt / wt caffeine:tannic acid complex were analyzed by FT-IR and compared to a non-complexed mixture of the same ratios of reagents. As shown in Figures 1A, 1B, 2A, 2B, and 3, the FT-IR spectrum of the complex differs from that of the mixed reagents, further confirming that caffeine and tannic acid are associated within the complex.

[0030] Colloids containing complexes In certain aspects, the present disclosure provides a colloid comprising a caffeine-tannic acid complex, at least one surfactant, and an aqueous phase. In some embodiments, the colloid does not contain an oil phase. In certain embodiments, the weight percent of caffeine present in the colloid may be from about 0.01% to about 45%. In some embodiments, the weight percentage of caffeine present in the colloid can be from about 0.02% to about 43%, from about 0.03% to about 41%, from about 0.04% to about 40%, from about 0.05% to about 35%, from about 0.06% to about 30%, from about 0.07% to about 25%, from about 0.08% to about 20%, from about 0.09% to about 15%, from about 0.1% to about 10%, from about 0.1% to about 9%, from about 0.1% to about 8%, from about 0.1% to about 7%, from about 0.1% to about 6%, from about 0.15% to about 5%, from about 0.2% to about 4%, from about 0.3% to about 3%, from about 0.4% to about 2%, or from about 0.5% to about 1%. In certain embodiments, the weight percentage of caffeine present in the colloid is about 0.01%, about 0.05%, about 0.1%, about 0.15%, about 0.2%, about 0.25%, about 0.3%, about 0.35%, about 0.4%, about 0.45%, about 0.5%, about 0.55%, about 0.6%, about 0.65%, about 0.7%, about 0.75%, about 0.8%, about 0.85%, about 0.9%, about 0.10%, about 0.15%, about 0.16%, about 0.18%, about 0.19%, about 0.20%, about 0.21%, about 0.22%, about 0.23%, about 0.24%, about 0.25%, about 0.26%, about 0.27%, about 0.28%, about 0.29%, about 0.30%, about 0.31%, about 0.32%, about 0.33%, about 0.34%, about 0.35%, about 0.36%, about 0.37%, about 0.38%, about 0.39%, about 0.40%, about 0.41%, about 0.42%, about 0.43%, about 0.44%, about 0.45%, about 0.46%, about 0.47%, about 0.48%, about 0.49%, about 0.50%, about 0.50%, about 0.55%, about 0.6%, about 0.65%, about 0.7%, about 0.75%, about 0.8%, about 0.85%, about 0.95%, about 0.10%, about 0.15%, about 0.16%, about 0.17%, about 0.18%, about 0.19%, about 0.20%, about 0.25%, about It can be about 0.95%, about 1%, about 1.5%, about 2%, about 2.5%, about 3%, about 3.5%, about 4%, about 4.5%, about 5%, about 5.5%, about 6%, about 6.5%, about 7%, about 7.5%, about 8%, about 8.5%, about 9%, about 9.5%, about 10%, about 11%, about 12%, about 13%, about 14%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, or about 45%.

[0031] In certain embodiments, the weight percent of tannic acid present in the colloid can be about 0.01% to about 45%. In some embodiments, the weight percent of tannic acid present in the colloid can be about 0.02% to about 43%, about 0.03% to about 41%, about 0.04% to about 40%, about 0.05% to about 35%, about 0.06% to about 30%, about 0.07% to about 25%, about 0.08% to about 20%, about 0.09% to about 15%, about 0.1% to about 10%, about 0.1% to about 9%, about 0.1% to about 8%, about 0.1% to about 7%, about 0.1% to about 6%, about 0.15% to about 5%, about 0.2% to about 4%, about 0.3% to about 3%, about 0.4% to about 2%, or about 0.5% to about 1%. In certain embodiments, the weight percentage of tannic acid present in the colloid is about 0.01%, about 0.05%, about 0.1%, about 0.15%, about 0.2%, about 0.25%, about 0.3%, about 0.35%, about 0.4%, about 0.45%, about 0.5%, about 0.55%, about 0.6%, about 0.65%, about 0.7%, about 0.75%, about 0.8%, about 0.85%, about 0.9%, about 0.10%, about 0.15%, about 0.16%, about 0.18%, about 0.19%, about 0.20%, about 0.25%, about 0.26%, about 0.27%, about 0.28%, about 0.29%, about 0.30%, about 0.31%, about 0.32%, about 0.33%, about 0.34%, about 0.35%, about 0.36%, about 0.37%, about 0.38%, about 0.39%, about 0.40%, about 0.41%, about 0.42%, about 0.43%, about 0.44%, about 0.45%, about 0.46%, about 0.47%, about 0.48%, about 0.49%, about 0.50%, about 0.50%, about 0.55%, about 0.6%, about 0.65%, about 0.7%, about 0.75%, about 0.8%, about 0.85%, about 0.95%, about 0.10%, about 0.15%, about 0.16%, about 0.17%, about 0.18%, about 0.19%, about 0.20%, about 0.25%, about 0.26%, about 0.27%, about 0.28%, about 0.29%, about It can be about 0.95%, about 1%, about 1.5%, about 2%, about 2.5%, about 3%, about 3.5%, about 4%, about 4.5%, about 5%, about 5.5%, about 6%, about 6.5%, about 7%, about 7.5%, about 8%, about 8.5%, about 9%, about 9.5%, about 10%, about 11%, about 12%, about 13%, about 14%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, or about 45%.

[0032] In certain embodiments, the particle size of the caffeine-tannic acid complex in the colloid may be about 50 nm to about 6000 nm, about 60 nm to about 5000 nm, about 70 nm to about 4000 nm, about 80 nm to about 3000 nm, about 90 nm to about 2000 nm, about 100 nm to about 1000 nm, about 100 nm to about 900 nm, about 100 nm to about 800 nm, about 100 nm to about 700 nm, about 100 nm to about 600 nm, about 100 nm to about 500 nm, about 100 nm to about 400 nm, about 100 nm to about 300 nm, or about 100 nm to about 200 nm. In some embodiments, the particle size of the complex is about 50 nm, about 60 nm, about 70 nm, about 80 nm, about 90 nm, about 100 nm, about 110 nm, about 120 nm, about 130 nm, about 140 nm, about 150 nm, about 160 nm, about 170 nm, about 180 nm, about 190 nm, about 200 nm, about 210 nm, about 220 nm, about 230 nm, about 240 nm, about 250 nm, about 300 nm, about 350 nm, about It can be 400 nm, about 450 nm, about 500 nm, about 550 nm, about 600 nm, about 650 nm, about 700 nm, about 750 nm, about 800 nm, about 850 nm, about 900 nm, about 950 nm, about 1000 nm, about 1500 nm, about 2000 nm, about 2500 nm, about 3000 nm, about 3500 nm, about 4000 nm, about 4500 nm, about 5000 nm, about 5500 nm, or about 6000 nm.

[0033] In some embodiments, the colloid may comprise from about 0.01% to about 40% by weight of at least one surfactant. In some embodiments, the colloid may comprise from about 0.02% to about 35% by weight, from about 0.03% to about 30% by weight, from about 0.04% to about 25% by weight, from about 0.05% to about 20% by weight, from about 0.06% to about 15% by weight, from about 0.07% to about 14% by weight, from about 0.08% to about 13% by weight, from about 0.09% to about 12% by weight, from about 0.1% to about 11% by weight, from about 0.15% to about 10% by weight, from about 0.2% to about 9% by weight, from about 0.3% to about 8% by weight, from about 0.4% to about 7% by weight, or from about 0.5% to about 6% by weight of at least one surfactant. In some embodiments, the colloid is about 0.01%, about 0.02%, about 0.03%, about 0.04%, about 0.05%, about 0.06%, about 0.07%, about 0.08%, about 0.09%, about 0.1%, about 0.2%, about 0.3%, about 0.4%, about 0.5%, about 0.6%, about 0.7%, about 0.8%, about 0.9%, about 10%, about 15%, about 16%, about 17%, about 18%, about 19%, about 20%, about 21%, about 22%, about 23%, about 24%, about 25%, about 26%, about 27%, about 28%, about 29%, about 30%, about 31%, about 32%, about 33%, about 34%, about 35%, about 36%, about 37%, about 38%, about 39%, about 40%, about 41%, about 42%, about 43%, about 44%, about 45%, about 46%, about 47%, about 48%, about 49%, about 50%, about 51%, about 52%, about 53%, about 54%, about 55%, about 56%, about 57%, about 58%, about 59%, about 60%, about 61%, about 62%, about 63%, about 64%, about 65%, about 66%, about 67%, about 68%, about 69 ... Weight %, about weight %, about 1.1 weight %, about 1.2 weight %, about 1.3 weight %, about 1.4 weight %, about 1.5 weight %, about 1.6 weight %, about 1.7 weight %, about 1.8 weight %, about 1.9 weight %, about 2 .0% by weight, approximately 2.1% by weight, approximately 2.2% by weight, approximately 2.3% by weight, approximately 2.4% by weight, approximately 2.5% by weight, approximately 2.6% by weight, approximately 2.7% by weight, approximately 2.8% by weight, approximately 2.9% by weight, approximately 3.0% by weight %, about 3.1% by weight, about 3.2% by weight, about 3.3% by weight, about 3.4% by weight, about 3.5% by weight, about 3.6% by weight, about 3.7% by weight, about 3.8% by weight, about 3.9% by weight, about 4.0% by weight, about 4.1% by weight, approximately 4.2% by weight, approximately 4.3% by weight, approximately 4.4% by weight, approximately 4.5% by weight, approximately 4.6% by weight, approximately 4.7% by weight, approximately 4.8% by weight, approximately 4.9% by weight, approximately 5.0% by weight, approximately 5.5% by weight In some embodiments, the composition may comprise about 6.0%, about 6.5%, about 7.0%, about 7.5%, about 8.0%, about 8.5%, about 9.0%, about 9.5%, about 10.0%, about 11%, about 12%, about 13%, about 14%, about 15%, about 20%, about 25%, about 30%, about 35%, or about 40% by weight of at least one surfactant.

[0034] In certain embodiments, the at least one surfactant may be selected from the group consisting of gum arabic, modified starch, whey protein isolate, palmitic acid, pectin, Quillaja extract, sodium caseinate, lecithin, lactoferrin, dioctyl sodium sulfosuccinate, polysorbate 20, polysorbate 40, polysorbate 60, polysorbate 65, polysorbate 80, sucrose esters, and combinations thereof. In some embodiments, it may be gum arabic. In some embodiments, the surfactant may be polysorbate 80.

[0035] As noted above, the colloids described herein may also include an aqueous phase. In certain embodiments, the colloids may include from about 45% to about 99.98% by weight of an aqueous phase. In some embodiments, the colloid may constitute about 50% to about 99.98% by weight of the aqueous phase, about 55% to about 99.98% by weight, about 60% to about 99.98% by weight, about 65% to about 99.98% by weight, about 70% to about 99.98% by weight, about 75% to about 99.98% by weight, about 80% to about 99.98% by weight, about 85% to about 99.98% by weight, about 90% to about 99.98% by weight, about 91% to about 99.5% by weight, about 92% to about 99% by weight of the aqueous phase, about 95% to about 99% by weight of the aqueous phase, or about 99% by weight of the aqueous phase.

[0036] In certain embodiments, the colloid may comprise about 0.01% to about 55% by weight of a complex comprising about 10:1 to about 1:10 weight / weight ratios of caffeine to tannic acid, about 0.1% to about 10% by weight of at least one surfactant, and water. In certain embodiments, the colloid may comprise about 0.05% to about 55% by weight of a complex comprising about 10:1 to about 1:10 weight / weight ratios of caffeine to tannic acid, about 0.1% to about 10% by weight of at least one surfactant, and water. In some embodiments, the colloid may comprise about 0.1% to about 55% by weight of a complex comprising about a 10:1 to about 1:10 weight / weight ratio of caffeine to tannic acid, about 0.1% to about 10% by weight of at least one surfactant selected from the group consisting of gum arabic, modified starch, whey protein isolate, palmitic acid, pectin, sodium caseinate, lecithin, lactoferrin, dioctyl sodium sulfosuccinate, polysorbate 20, polysorbate 40, polysorbate 60, polysorbate 65, polysorbate 80, sucrose esters, and combinations thereof, and water.

[0037] In certain embodiments, the colloid may comprise about 0.5% to about 35% by weight of a complex comprising about 7:1 to about 1:7 weight / weight ratio of caffeine to tannic acid, comprising about 0.3% to about 8% by weight of at least one surfactant, and water. In some colloids, the colloid may comprise: a) about 0.5% to about 35% by weight of a complex comprising about 7:1 to about 1:7 weight / weight ratio of caffeine to tannic acid, comprising about 0.3% to about 8% by weight of at least one surfactant selected from the group consisting of gum arabic, modified starch, whey protein isolate, palmitic acid, pectin, sodium caseinate, lecithin, lactoferrin, dioctyl sodium sulfosuccinate, polysorbate 20, polysorbate 40, polysorbate 60, polysorbate 65, polysorbate 80, sucrose esters, and combinations thereof, and water.

[0038] In certain embodiments, the colloid may comprise about 1% to about 15% by weight of a complex comprising about 5:1 to about 1:5 weight / weight ratio of caffeine to tannic acid, about 0.5% to about 6% by weight of at least one surfactant, and water. In some colloids, the colloid may comprise: a) about 1% to about 15% by weight of a complex comprising about 5:1 to about 1:5 weight / weight ratio of caffeine to tannic acid, and about 0.5% to about 6% by weight of at least one surfactant selected from the group consisting of gum arabic, modified starch, whey protein isolate, palmitic acid, pectin, sodium caseinate, lecithin, lactoferrin, dioctyl sodium sulfosuccinate, polysorbate 20, polysorbate 40, polysorbate 60, polysorbate 65, polysorbate 80, sucrose esters, and combinations thereof; and water.

[0039] In certain embodiments, the colloid may comprise about 2% by weight of a complex comprising about a 1:3 weight / weight ratio of caffeine to tannic acid, about 1% by weight of at least one surfactant, and water. In some embodiments, the colloid may comprise about 2% by weight of a complex comprising about a 1:3 weight / weight ratio of caffeine to tannic acid, about 1% by weight of at least one surfactant selected from the group consisting of gum arabic, modified starch, whey protein isolate, palmitic acid, pectin, sodium caseinate, lecithin, lactoferrin, dioctyl sodium sulfosuccinate, polysorbate 20, polysorbate 40, polysorbate 60, polysorbate 65, polysorbate 80, sucrose esters, and combinations thereof, and water. In some embodiments, the at least one surfactant may be polysorbate 80.

[0040] In certain embodiments, the colloid may comprise about 1% to about 2% by weight of a complex comprising about a 1:1 weight / weight ratio of caffeine to tannic acid, about 1% by weight of at least one surfactant, and water. In some embodiments, the colloid may comprise about 1% to about 2% by weight of a complex comprising about a 1:1 weight / weight ratio of caffeine to tannic acid, about 1% by weight of at least one surfactant selected from the group consisting of gum arabic, modified starch, whey protein isolate, palmitic acid, pectin, sodium caseinate, lecithin, lactoferrin, dioctyl sodium sulfosuccinate, polysorbate 20, polysorbate 40, polysorbate 60, polysorbate 65, polysorbate 80, sucrose esters, and combinations thereof, and water. In some embodiments, the at least one added sweetener may be polysorbate 80.

[0041] process In certain embodiments, and generally, the colloid may be prepared by adding tannic acid to an aqueous caffeine solution while mixing under low shear conditions to form a precipitate, and then adding a surfactant to form a colloid. In some embodiments, the aqueous caffeine solution may be prepared by adding caffeine to water at room temperature. In some embodiments, the caffeine may be added to water that has been heated to about 30° C., about 40° C., about 45° C., about 50° C., about 55° C., or about 60° C., etc., before adding the caffeine. In some embodiments, the aqueous caffeine solution contains a detectable amount of caffeine up to the saturation concentration of caffeine in water at a given temperature (e.g., from about 16 mg / ml at room temperature to about 200 mg / ml at 80° C.). In other embodiments, the amount of caffeine added to water to form an aqueous caffeine solution prior to forming a complex or colloid may exceed the solubility of caffeine in water at a given temperature (i.e., the aqueous caffeine solution is saturated and further includes caffeine solids).

[0042] In other embodiments, the colloid may be prepared by adding tannic acid (neat or as an aqueous solution) to an aqueous mixture of caffeine and surfactant while mixing under standard high shear conditions. In some embodiments, the caffeine aqueous solution may be prepared by adding caffeine to water at room temperature. In some embodiments, caffeine may be added to water that has been heated to about 30° C., about 40° C., about 45° C., about 50° C., about 55° C., or about 60° C., etc., prior to adding the caffeine. In some embodiments, the caffeine aqueous solution contains a detectable amount of caffeine up to the saturation concentration of caffeine in water at a given temperature (e.g., from about 16 mg / ml at room temperature to about 200 mg / ml at 80° C.). In other embodiments, the amount of caffeine added to water to form the caffeine aqueous solution prior to adding the surfactant may exceed the solubility of caffeine in water at a given temperature (i.e., the caffeine aqueous solution is saturated and further includes caffeine solids).

[0043] beverage In certain embodiments, the present disclosure provides a beverage comprising the colloid described herein. In some embodiments, the colloid may be used to prepare a beverage. In some embodiments, the colloid may be added to a beverage syrup that can be diluted to provide a beverage. In some embodiments, the colloid may be added to a pre-prepared beverage.

[0044] In some embodiments, the concentration of caffeine in the beverage after addition of a colloid or dilution with a suitable beverage syrup may be from about 50 ppm to about 900 ppm. In some embodiments, the concentration of caffeine in the beverage may be from about 75 ppm to about 850 ppm, from about 100 ppm to about 800 ppm, from about 125 ppm to about 750 ppm, from about 150 ppm to about 700 ppm, from about 175 ppm to about 650 ppm, from about 200 ppm to about 550 ppm, or from about 225 ppm to about 500 ppm. In some embodiments, the concentration of caffeine in the beverage can be about 50 ppm, about 75 ppm, about 100 ppm, about 125 ppm, about 150 ppm, about 175 ppm, about 200 ppm, about 225 ppm, about 250 ppm, about 275 ppm, about 300 ppm, about 325 ppm, about 350 ppm, about 375 ppm, about 400 ppm, about 425 ppm, about 450 ppm, about 475 ppm, about 500 ppm, about 525 ppm, about 550 ppm, about 575 ppm, about 600 ppm, about 625 ppm, about 650 ppm, about 675 ppm, about 700 ppm, about 725 ppm, about 750 ppm, about 775 ppm, or about 800 ppm. In some embodiments, the concentration of caffeine in the beverage may be about 400 ppm. If the beverage is prepared from a syrup containing colloids, the concentration of caffeine in the syrup is a multiple of the concentration specified above. For example, if the syrup is converted into a beverage using 5+1 throw, a technique commonly used in the art, the caffeine concentration in the syrup before dilution will be 6 times that of the resulting beverage. If a beverage with a specific caffeine and / or colloid concentration is provided, it is within the skill of the person skilled in the art to determine the concentration of caffeine in the syrup and, at the same time, the concentration of colloids in the syrup.

[0045] In certain embodiments, a portion of the caffeine remains bound to the tannic acid for about 30 minutes to about 180 minutes after the beverage is consumed. In some embodiments, a portion of the caffeine remains bound to the tannic acid for about 45 minutes to about 150 minutes, or about 60 minutes to about 120 minutes after the beverage is consumed. In some embodiments, a portion of the caffeine remains bound to the tannic acid for about 30 minutes, about 40 minutes, about 50 minutes, about 60 minutes, about 70 minutes, about 80 minutes, about 90 minutes, about 100 minutes, about 120 minutes, about 130 minutes, about 140 minutes, about 150 minutes, about 160 minutes, about 170 minutes, or about 180 minutes after the beverage is consumed.

[0046] In certain embodiments, the percentage of caffeine bound to tannic acid 90 minutes after the beverage is consumed can be about 50% to about 99%. In some embodiments, the percentage of caffeine bound to tannic acid can be about 65% to about 95%, about 70% to about 90%, or about 75% to about 85%. In some embodiments, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, about 85%, about 90%, about 95%, or about 99% of the caffeine is bound to tannic acid 90 minutes after the beverage is consumed.

[0047] In some embodiments, the colloid may be added to a pre-prepared beverage using a "dosing cap." As used herein, the term "dosing cap" refers to a dispensing container closure system that includes a moisture and oxygen limiting chamber that stores a precise amount of a formulation (e.g., a colloid as described herein). The formulation may be mixed with the contents of the container (i.e., a beverage as described herein) at the time of consumption by removing the closure system from the container. Examples of dosing caps can be found, for example, in U.S. Patent Nos. 10,266,322, 9,365,335, and 7,032,745, each of which is incorporated herein by reference in its entirety.

[0048] In some embodiments, the dosing cap may contain a sufficient amount of colloid to achieve a caffeine concentration in the beverage of about 50 ppm to about 900 ppm of caffeine when the colloid stored in the dosing cap is released and combined with a preformulated beverage. In other embodiments, the dosing cap contains a sufficient amount of colloid to achieve a caffeine concentration in the beverage of about 75 ppm to about 850 ppm, about 100 ppm to about 800 ppm, about 125 ppm to about 750 ppm, about 150 ppm to about 700 ppm, about 175 ppm to about 650 ppm, about 200 ppm to about 550 ppm of caffeine, or about 225 ppm to about 500 ppm when combined with a preformulated beverage. In some embodiments, the dosing cap may include a sufficient amount of colloid to achieve a caffeine concentration of about 50 ppm, about 75 ppm, about 100 ppm, about 125 ppm, about 150 ppm, about 175 ppm, about 200 ppm, about 225 ppm, about 250 ppm, about 275 ppm, about 300 ppm, about 325 ppm, about 350 ppm, about 375 ppm, about 400 ppm, about 425 ppm, about 450 ppm, about 475 ppm, about 500 ppm, about 525 ppm, about 550 ppm, about 575 ppm, about 600 ppm, about 625 ppm, about 650 ppm, about 675 ppm, about 700 ppm, about 725 ppm, about 750 ppm, about 775 ppm, or about 800 ppm when combined with a beverage. In some embodiments, the dosing cap may contain a sufficient amount of colloid to achieve a caffeine concentration of about 400 ppm in the pre-formulated beverage when combined with the beverage.

[0049] In certain embodiments, the beverage may be a carbonated or non-carbonated soft drink, a fountain drink, a frozen ready-to-drink beverage, coffee, tea or other brewed beverage, a dairy beverage, a flavored water, an enhanced water, a juice such as fruit juice (including diluted and ready-to-drink concentrated juices), a fruit juice flavored drink, an enhanced beverage such as a sports drink, a smoothie, an energy drink, or an alcoholic beverage. In some embodiments, the beverage may be a carbonated soft drink. In some embodiments, the beverage may be a caffeinated water.

[0050] In certain embodiments, the beverage may include one or more artificial sweeteners. Sweeteners for beverage embodiments include low-calorie carbohydrate sweeteners, natural high-intensity sweeteners, synthetic high-intensity sweeteners, other sweeteners, and combinations thereof.

[0051] Examples of suitable low calorie carbohydrate sweeteners include sucrose, fructose, glucose, erythritol, maltitol, lactitol, sorbitol, mannitol, xylitol, D-tagatose, trehalose, galactose, rhamnose, cyclodextrins (e.g., α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin), ribulose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose, or isomaltulose, erythrose, deoxyribose, gulose, idose, talose, erythrulose, xylulose, psicose, turanose, cellobiose, glucosamine, mannosamine, fucose, glucose, glycerol ... Examples of such sugars include ronic acid, gluconic acid, glucono-lactone, abequose, galactosamine, xylooligosaccharides (xylotriose, xylobiose, etc.), gentiooligosaccharides (gentiobiose, gentiotriose, gentiotetraose, etc.), galactooligosaccharides, sorbose, nigerooligosaccharides, fructooligosaccharides (kestose, nystose, etc.), maltotetraol, maltotriol, maltooligosaccharides (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose, etc.), lactulose, melibiose, raffinose, rhamnose, ribose, isomerized liquid sugars such as high fructose corn / starch syrup (e.g., HFCS55, HFCS42, or HFCS90), coupling sugar, soybean oligosaccharides, and glucose syrup.

[0052] As used herein, the phrase “natural high intensity sweetener” includes, but is not limited to, rebaudioside A, rebaudioside B, rebaudioside C (dulcoside B), rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside N, rebaudioside O, rebaudioside R, rebaudioside S, rebaudioside T, rebaudioside U, rebaudioside V, dulcoside A, rubusoside, stevia, stevioside, mogroside IV, mogroside V, rebaudioside O, rebaudioside R, rebaudioside S, rebaudioside V ... Includes baudioside T, rebaudioside U, rebaudioside V, rebaudioside O, rebaudioside R, rebaudioside S, rebaudioside T, rebaudioside U, rebaudioside V, Monatin Sweetener, siamenoside, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazarin, hernandalcin, phyllodulcin, glycyphyllin, phloridzin, trilobutein, bayunoside, osladin, polypodoside A, pterocaliside A, pterocaliside B, mucrogoside, flomisaside I, periandrin I, abrusoside A, and cyclocaloside I.

[0053] Natural high-potency sweeteners also include modified natural high-potency sweeteners. Modified natural high-potency sweeteners include natural high-potency sweeteners that have already been modified naturally. For example, modified natural high-potency sweeteners include, but are not limited to, natural high-potency sweeteners that have been fermented, contacted with enzymes, derivatized, or substituted. In one embodiment, at least one modified natural high-potency sweetener can be used in combination with at least one natural high-potency sweetener. In another embodiment, at least one modified natural high-potency sweetener can be used without a natural high-potency sweetener. Modified natural high-potency sweeteners can be used in place of natural high-potency sweeteners or in combination with natural high-potency sweeteners for any of the embodiments described herein.

[0054] As used herein, the phrase "synthetic sweetener" refers to any composition found in nature, being a high-intensity sweetener.Non-limiting examples of synthetic sweetener suitable for embodiments of the present invention include, but are not limited to, clalose, acesulfame potassium, aspartame, alitame, saccharin, neohesperidin dihydrochalcone, cyclamate, neotame, N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine 1-methyl ester, N-[3-(3-hydroxy-4-methoxyphenyl)-3-methylbutyl]-L-α-aspartyl]-L-phenylalanine 1-methyl ester, N-[3-(3-methoxy-4-hydroxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine 1-methyl ester, their salts (if necessary), and their combinations.

[0055] Carbon dioxide may be used to provide effervescence in certain exemplary embodiments of the beverages disclosed herein. Any of the techniques and carbonation devices known in the art for carbonating beverages may be used. Carbon dioxide may enhance the taste and appearance of the beverage and may help protect the purity of the beverage by inhibiting and / or destroying undesirable bacteria. In some embodiments, for example, the beverage may have a CO2 level of up to about 4.0 volumes of carbon dioxide. In other embodiments, for example, the beverage may have about 0.5 to 5.0 volumes of carbon dioxide. As used herein, one volume of carbon dioxide refers to the amount of carbon dioxide absorbed by a given amount of a given liquid, such as water at 60°F (16°C) and 1 atmosphere pressure. The volume of gas occupies the same space as the liquid in which it is dissolved. The carbon dioxide content may be selected by one of skill in the art based on the level of effervescence desired and the effect of carbon dioxide on the taste or mouthfeel of the beverage.

[0056] In some embodiments, the beverage may further include additional ingredients, including any of those typically found in beverage compositions in general. Examples of such additional ingredients include, but are not limited to, caramel and other colorants or dyes, foaming or defoaming agents, gums, emulsifiers, tea solids, cloudiness components, and mineral and non-mineral dietary supplements. Examples of non-mineral dietary supplement ingredients are known to those skilled in the art and include, for example, antioxidants and vitamins (such as vitamins A, D, E (tocopherol), C (ascorbic acid), B (thiamine), B2 (riboflavin), B6, B12, and K), niacin, folic acid, biotin, and combinations thereof. Optional non-mineral dietary supplements are typically present in amounts generally accepted under good manufacturing practice. Exemplary amounts may be from about 1% to about 100% of the Recommended Daily Value (RDV), where RDVs have been established. In certain exemplary embodiments, the non-mineral dietary supplement ingredient(s) may be present in an amount of about 5% to about 20% of the RDV, where established.

[0057] In some embodiments, the beverage may also include one or more preservatives. Solutions with a pH of less than 4 (especially those with a pH of less than 3) are typically "micro-stable", i.e., resistant to microbial growth and suitable for long-term storage prior to consumption without the need for additional preservatives. However, additional preservative systems can be used if desired. As used herein, the term "preservative system" or "preservative" includes any suitable preservative approved for use in beverage compositions, including, but not limited to, known chemical preservatives such as benzoates (such as sodium benzoate, calcium benzoate, and potassium benzoate), sorbates (such as sodium sorbate, calcium sorbate, and potassium sorbate), citrates (such as sodium citrate and potassium citrate), polyphosphates (such as sodium hexametaphosphate (SHMP)), and mixtures thereof, as well as antioxidants such as ascorbic acid, EDTA, BHA, BHT, TBHQ, dehydroacetic acid, dimethyl dicarbonate, ethoxyquin, heptylparaben, and combinations thereof. Preservatives may be used in amounts not exceeding the maximum concentration mandated under applicable laws and regulations. In some embodiments, the beverage may include potassium sorbate.

[0058] In certain embodiments, the beverage may include an antioxidant selected from the group consisting of rutin, quercetin, flavonone, flavone, dihydroflavonol, flavonol, flavandiol, leucoanthocyanidin, flavanol glycoside, flavonone glycoside, isoflavonoid, and neoflavonoid. In particular, the flavonoid may include, but is not limited to, crucetin, eriocitrin, neoeriocitrin, narirutin, naringin, hesperidin, hesperetin, neohesperidin, neoponcirin, poncirin, rutin, isorhoifolin, rhoifolin, diosmin, neodiosmin, sinensetin, nobiletin, tangeritin, catechin, catechin gallate, epigallocatechin, epigallocatechin gallate, oolong tea polymerized polyphenol, anthocyanin, heptamethoxyflavone, daidzin, david ... It can be isein, biochanin A, prunetin, genistin, glycitein, glycitin, genistein, 6,7,4' trihydroxyisoflavone, morin, apigenin, vitexin, vulcarein, apiin, cupresflavone, dathistin, diosmetin, fisetin, galangin, gossypetin, geraldol, hinokiflavone, primuletin, pratol, luteolin, myricetin, orientin, robinetin, quercetagetin, and hydroxy-4-flavone.

[0059] The beverages described herein may also optionally include one or more suitable food-grade acids. Exemplary acids are water-soluble organic acids and salts thereof, including, but not limited to, phosphoric acid, sorbic acid, ascorbic acid, benzoic acid, citric acid, tartaric acid, propionic acid, butyric acid, acetic acid, succinic acid, glutaric acid, maleic acid, malic acid, valeric acid, caproic acid, malonic acid, aconitic acid, potassium sorbate, sodium benzoate, sodium citrate, amino acids, and any combination thereof. In certain embodiments, the beverage includes malic acid and / or phosphoric acid.

[0060] The embodiments described herein are further described with reference to the following examples. These examples are for illustrative purposes only, and the embodiments described herein should not be construed as being limited to these examples. Rather, the embodiments should be construed as embracing any and all variations that become evident as a result of the teachings provided herein. EXAMPLES

[0061] Example 1A: General procedure for preparing colloids containing caffeine-tannic acid complexes Caffeine (1 g) was added to water (99 g) and stirred until completely dissolved. The caffeine solution was placed under shear at 600 rpm and treated with a solution of tannic acid (either 2 g tannic acid in 98 g water or 3 g tannic acid in 97 g water, depending on the complex formed). One weight equivalent of a surfactant as described herein (based on the total caffeine-tannic acid complex weight) was added neat or pre-dissolved in water, depending on the surfactant used, and the resulting mixture was stirred to obtain a colloid.

[0062] Example 1B: Alternative Procedure for Preparing Colloids Containing Caffeine-Tannic Acid Complex Caffeine was added to water and stirred until completely dissolved. The caffeine solution was placed under shear at 600 rpm and treated with 1 weight equivalent (relative to the total caffeine-tannic acid complex weight) of a surfactant as described herein. The resulting solution was treated with tannic acid (either 2 g tannic acid in 98 g water or 3 g tannic acid in 97 g water, depending on the complex formed) and stirred to obtain a colloid.

[0063] Table 1 shows the colloids prepared by the above method. [Table 1]

[0064] Example 2: Procedure for determining the release rate of caffeine from colloids using centrifugation In a typical experiment, 10 g of colloid (prepared in Example 1) was mixed with either 250 g of deionized water or 250 g of pH 3 buffer (to simulate a soft drink) prepared in Table 2 to form a solution with a target caffeine concentration of 400 ppm. At each sampling time, an aliquot was removed and loaded into a centrifuge tube with a 1K molecular weight cutoff. The tube was centrifuged at 5,300 rpm for 30 minutes to filter the sample through the cutoff membrane. The amount of free and encapsulated caffeine measured over time for colloid Example 1a-1 is shown in Tables 3 and 4 and Figures 4A, 4B, 5A and 5B. As shown in the tables and figures, the percentage of encapsulated caffeine (or the amount of free caffeine) remains stable over time. These results indicate that beverages containing colloids can retain caffeine in an encapsulated form and slowly release caffeine after consumption.

[0065] The amount of free caffeine measured over time for Example 1a-2 diluted with deionized water to a caffeine concentration of 400 ppm is shown in Table 5 and Figure 6. As shown in the table and figure, the percentage of free caffeine remained stable over time. [Table 2] [Table 3] [Table 4] [Table 5]

[0066] The breadth and scope of the present disclosure should not be limited by any of the above-described exemplary embodiments, but should be defined only in accordance with the following claims and their equivalents.

[0067] All patents, patent applications, and other references mentioned or referenced in this application are incorporated herein by reference in their entirety.

Claims

1. A colloid comprising: a complex containing caffeine and tannic acid; at least one surfactant; and water.

2. The colloid according to claim 1, wherein the caffeine and tannic acid are present in the complex in a weight / weight ratio of about 10:1 to about 1:

10.

3. The colloid according to claim 1, wherein the caffeine and tannic acid are present in the complex in a weight / weight ratio of about 5:1 to about 1:

5.

4. The colloid according to claim 1, wherein the caffeine and tannic acid are present in the complex in a weight / weight ratio of about 4:1 to about 1:

4.

5. The colloid according to claim 1, wherein the colloid contains about 0.01 wt% to about 45 wt% of caffeine.

6. The colloid according to claim 1, wherein the colloid contains about 0.5 wt% of caffeine.

7. The colloid according to claim 1, wherein the colloid contains about 0.01 wt% to about 45 wt% of tannic acid.

8. The colloid according to claim 1, wherein the colloid contains about 1.5 wt% of tannic acid.

9. The colloid according to claim 1, wherein the colloid contains about 0.01 wt% to about 55 wt% of a complex containing caffeine and tannic acid in a weight / weight ratio of about 10:1 to about 1:

10.

10. The colloid according to claim 1, wherein the colloid contains about 1 wt% to about 2 wt% of a complex containing caffeine and tannic acid in a weight / weight ratio of about 3:1 to about 1:

3.

11. The colloid according to claim 1, wherein the colloid contains about 0.01 wt% to about 40 wt% of at least one surfactant.

12. The colloid according to claim 1, wherein the colloid contains about 1 wt% of surfactant.

13. The colloid according to claim 1, wherein the surfactant is selected from the group consisting of gum arabic, quillaia extract, modified starch, whey protein isolate, palmitic acid, pectin, sodium caseinate, lecithin, lactoferrin, dioctyl sodium sulfosuccinate, polysorbate 20, polysorbate 40, polysorbate 60, polysorbate 65, polysorbate 80, and sucrose.

14. The colloid according to claim 1, wherein the surfactant is polysorbate 80.

15. A process for preparing the colloid according to claim 1, comprising adding tannic acid to an aqueous solution of caffeine, adding at least one surfactant, and stirring the resulting mixture.

16. A beverage comprising the colloid according to claim 1.

17. A beverage syrup comprising the colloid according to claim 1.

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