Stabilized liquid concentrate composition

Abstract

To provide stable systems that enable rebaudiosides to be provided in high concentrations under acidic conditions.SOLUTION: Provided herein is a liquid concentrate composition comprising steviol glycosides, a stabilizer comprising xanthan and / or iota-carrageenan, and water. The steviol glycosides include rebaudioside M in an amount of about 800 ppm or more by total weight of the liquid concentrate composition. The pH of the liquid concentrate composition is less than about 7. Also provided herein is a method of providing a food product, a food product, and a liquid concentrate composition.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to a liquid concentrate composition containing steviol glycosides and a method for preparing the same. Also described herein are beverages and methods for preparing beverages.

Background Art

[0002] Sugars such as sucrose, fructose, and glucose provide a pleasant taste in beverages, foods, pharmaceuticals, and oral hygiene / cosmetic products. In particular, sucrose imparts a taste suitable for certain consumers. Although sucrose has an excellent flavor profile and sweetening properties, it is high in calories. Therefore, calorie-free or low-calorie sweeteners are desirable. However, low-calorie natural and synthetic sweeteners often have a flavor profile that is less desirable to certain consumers than sugars.

[0003] Steviol glycosides are natural sweet compounds obtained from the plant species Stevia rebaudiana. The compounds are glycosides of the diterpene derivative steviol (ent-13-hydroxykaur-16-en-19-oic acid) and have been identified as calorie-free alternatives to sugar with a desirable flavor profile. To date, the four major steviol glycosides found in the leaves of the Stevia genus are, on a dry mass basis, glucoside A (about 0.3%), rebaudioside C (about 0.6 - 1.0%), rebaudioside A (about 3.8%), and stevioside (9.1%), and the ratios of steviol glycosides can vary significantly depending on the plant strain. Other glycosides identified in the Stevia genus include rebaudioside B, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside N, rebaudioside O, steviolbioside, and rubusoside. Rebaudioside M (sometimes referred to as rebaudioside X) and rebaudioside D have been identified as having particularly desirable flavor profiles.

[0004] In some applications, it is required that the sweetener be delivered at a high concentration in a liquid concentrate. However, since rebaudioside has low water solubility, it may be difficult to include rebaudioside at a desired concentration. For example, rebaudioside M has a solubility of about 1,400 ppm in water at a pH of about 7. Under acidic conditions, the solubility of rebaudioside M is even lower. This can be a particular barrier when used in beverages or beverage concentrates (sometimes referred to as "syrups"). Beverages or beverage concentrates often have a pH of less than 7.

[0005] Therefore, it is desirable to develop a stable system that can provide rebaudioside at a high concentration under acidic conditions.

[0006] SUMMARY OF THE INVENTION According to a first aspect of the present invention, there is provided a liquid concentrate composition comprising: A steviol glycoside, the steviol glycoside containing rebaudioside M in an amount of about 800 ppm or more based on the total mass of the liquid concentrate composition, A stabilizer comprising xanthan and / or ι-carrageenan, and Water; Provided that the pH of the liquid concentrate composition is less than about 7.

[0007] In some embodiments, the pH of the liquid concentrate composition is less than about 5.

[0008] In some embodiments, the steviol glycoside is present in an amount of about 1000 ppm or more based on the total mass of the liquid concentrate composition. In certain embodiments, the liquid concentrate composition contains the steviol glycoside in an amount of about 2,000 to about 5,000 ppm based on the mass of the liquid concentrate composition.

[0009] In some embodiments, the steviol glycoside contains rebaudioside M in an amount of at least about 50% by weight of the steviol glycoside. In certain embodiments, the steviol glycoside contains rebaudioside M in an amount of at least about 95% by weight of the steviol glycoside.

[0010] In some embodiments, the liquid concentrate composition comprises rebaudioside M in an amount of about 2,000 ppm to about 5,000 ppm of the total mass of the liquid concentrate composition.

[0011] The liquid concentrate composition can be a stable suspension at a temperature of less than about 45°C.

[0012] In some embodiments, the stabilizer is present in the liquid concentrate composition in an amount of about 0.01% to about 2.0% of the total mass of the liquid concentrate composition. In certain embodiments, the stabilizer is present in an amount of about 0.095% to about 0.3%.

[0013] In some embodiments, the stabilizer comprises xanthan, and xanthan is present in the liquid concentrate composition in an amount of about 0.01% to about 1.0% of the total mass of the liquid concentrate composition. In certain embodiments, xanthan is present in an amount of about 0.095% to about 0.25%.

[0014] In some embodiments, the stabilizer comprises iota-carrageenan, and iota-carrageenan is present in the liquid concentrate composition in an amount of about 0.05% to about 1.0% of the total mass. In certain embodiments, iota-carrageenan is present in an amount of about 0.2% to about 0.35%.

[0015] In some embodiments, the liquid concentrate composition is a beverage base.

[0016] According to another aspect of the present invention, a method of providing a food product is provided, the method comprising: diluting the liquid concentrate composition as described above with water to provide a food product, provided that rebaudioside M is present in the food product in an amount of less than about 800 ppm of the mass of the food product.

[0017] In some embodiments, 1 part of the liquid concentrate composition is diluted with 4 to 7 parts of water to provide a food product, which in this case is a beverage. In certain embodiments, the composition is diluted with 5 parts of water.

[0018] According to another aspect of the present invention, there is provided herein a food product obtainable by the method described above. In certain embodiments, there is provided herein a beverage obtainable by the method described above.

[0019] According to another aspect of the present invention, there is provided a kit comprising: a stabilizer comprising xanthan and / or iota-carrageenan, a steviol glycoside, the steviol glycoside comprising rebaudioside M, and instructions for mixing the stabilizer and the steviol glycoside with water to form a liquid concentrate composition as described hereinabove.

[0020] According to another aspect of the present invention, there is provided a method for providing a liquid concentrate composition, the method comprising: mixing a stabilizer comprising xanthan and / or iota-carrageenan, a steviol glycoside, and water to form a liquid concentrate composition, wherein the steviol glycoside is present in an amount of about 800 ppm or more in the liquid concentrate composition, the liquid concentrate composition has a pH of less than about 7, and the mixing is carried out at a temperature of about 45°C or less.

[0021] In some embodiments, the method for providing the liquid concentrate excludes any step of heating the mixture to a temperature higher than about 45°C.

[0022] Further features and advantages of the present invention will become apparent from the following description of preferred embodiments of the present invention. The following description is provided by way of example only and should be read in conjunction with the accompanying drawings.

Brief Description of the Drawings

[0023]

Figure 1

Figure 2

Mode for Carrying Out the Invention

[0024] In one embodiment of the present invention, provided is a liquid concentrate composition comprising a steviol glycoside containing rebaudioside M in an amount of 800 ppm or more, a stabilizer containing xanthan and / or ι-carrageenan, and water, and the pH of the liquid concentrate composition is about 7 or less.

[0025] As used herein, the term "liquid concentrate composition" refers to a composition having a high sweetening ability and capable of being used to prepare sweet food products such as beverages. In some embodiments, the liquid concentrate composition is a beverage base material, in which case the liquid concentrate composition only needs to add water to create a finished beverage product.

[0026] The inventors have surprisingly found that the liquid concentrate composition according to the present invention may be able to stabilize steviol glycosides at a high concentration in an acidic aqueous system. In some cases, the method of providing the liquid concentrate composition does not require other processing steps, such as heating or spray drying. This may in turn lead to a reduction in manufacturing costs.

[0027] The liquid concentrate composition of the present invention is an aqueous solution containing a steviol glycoside.

[0028] As used herein, the term "steviol glycoside" may refer to a mixture of steviol glycosides or a composition consisting of a single steviol glycoside. Each steviol glycoside can be an arbitrary glycoside of a diterpene compound, steviol.

[0029] Steviol glycosides are typically about 150 to 450 times sweeter than sugar and can be extracted from plants of the genus Stevia using methods known in the art. Crude Stevia extracts typically contain stevioside, steviolbioside, and several rebaudiosides, including rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside N, rebaudioside O (sometimes referred to herein as "Reb" rather than "rebaudioside"). Alternatively, rebaudiosides can be prepared by bioconversion or fermentation. RebM in particular may have desirable taste properties compared to other steviol glycosides.

[0030] Steviol glycosides may be provided in powder form before being added to a liquid concentrate composition. In some cases, the steviol glycoside component may contain other trace impurities associated with the extraction or purification of the steviol glycoside, or other trace impurities resulting from the bioconversion of the component.

[0031] Steviol glycosides are present in the liquid concentrate composition in an amount of about 800 ppm or more based on the mass of the liquid concentrate composition. In some embodiments, the steviol glycosides are present in an amount of about 1000 ppm or more, 2000 ppm or more, 3000 ppm or more, suitably about 2500 ppm or more based on the total mass of the liquid concentrate composition. In some embodiments, the liquid concentrate composition contains steviol glycosides in an amount of about 20,000 ppm or less, 15,000 ppm or less, 10,000 ppm or less, 8,000 ppm or less based on the total mass of the liquid concentrate composition. In certain embodiments, the liquid concentrate composition contains steviol glycosides in an amount of about 2,000 to about 5,000 ppm based on the mass of the liquid concentrate composition.

[0032] The liquid concentrate composition contains rebaudioside M in an amount of about 800 ppm or more. In some embodiments, the liquid concentrate composition contains rebaudioside M in an amount of 1000 ppm or more, 2000 ppm or more, 3000 ppm or more, suitably about 2500 ppm or more, based on the total mass of the liquid concentrate composition. In some embodiments, the liquid concentrate composition contains rebaudioside M in an amount of about 20,000 ppm or less, 15,000 ppm or less, 10,000 ppm or less, 8,000 ppm or less, suitably 6,000 ppm or less, based on the total mass of the liquid concentrate composition. In certain embodiments, the liquid concentrate composition contains rebaudioside M in an amount of about 2,000 ppm to about 5,000 ppm based on the total mass of the liquid concentrate composition.

[0033] The liquid concentrate composition according to embodiments of the present invention containing rebaudioside M in such a high content may, once it is diluted to form a beverage product, have a sweetening ability high enough to contain rebaudioside M in an amount suitable for providing a desirable taste profile for the beverage product.

[0034] In some embodiments, the steviol glycosides of the liquid concentrate composition contain rebaudioside M in an amount of about 30% or more, 50% or more, 80% or more, 90% or more, 95% or more, 98% or more of the mass of the steviol glycosides present in the liquid concentrate composition. In certain embodiments, the steviol glycosides of the liquid concentrate composition contain rebaudioside M in an amount of about 95% or more of the mass of the steviol glycosides.

[0035] In some embodiments, the liquid concentrate composition may further contain additional sweeteners, flavoring agents, functional ingredients, and / or additives.

[0036] The additional sweetener can be any type of sweetener, such as natural, non-natural, or synthetic sweeteners, etc. In at least one embodiment, at least one additional sweetener is selected from natural sweeteners other than stevia sweeteners. In another embodiment, at least one additional sweetener is selected from synthetic high-intensity sweeteners. For example, at least one additional sweetener may be a carbohydrate sweetener.Rather than being a limitation on suitable carbohydrate sweeteners, by way of example, sucrose, fructose, glucose, erythritol, maltitol, lactitol, sorbitol, mannitol, xylitol, D-psicose, D-tagatose, leucrose, trehalose, galactose, rhamnose, cyclodextrin (e.g., a-cyclodextrin, b-cyclodextrin, and g-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, allose, cellobiose, glucosamine, mannosamine, fucose, fuculose, glucuronic acid, gluconic acid, glucuronolactone, abequose, galactosamine, xylo-oligosaccharides (xylotriose, xylobiose, etc.), gentiobiose-oligosaccharides (gentiobiose, gentiotriose, gentiotetraose, etc.), galacto-oligosaccharides, sorbose, ketotriose (dihydroxyacetone), aldotriose (glyceraldehyde), nigero-oligosaccharides, fructo-oligosaccharides (kestose, nistose, etc.), maltotetraose, maltotriol, tetrasaccharides, mannan-oligosaccharides, malto-oligosaccharides (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose, etc.), dextrin, lactulose, melibiose, raffinose, rhamnose, ribose, isomerized liquid sugar, e.g., high fructose corn / starch syrup (HFCS / HFSS) (e.g., HFCS55, HFCS42, or HFCS90), coupling sugar, soy oligosaccharides, glucose syrup, and combinations thereof may be mentioned.

[0037] In other embodiments, the additional sweetener is a carbohydrate sweetener selected from the group consisting of glucose, fructose, sucrose, D-psicose, and combinations thereof.

[0038] In some embodiments, the liquid concentrate composition does not contain a carbohydrate sweetener.

[0039] In still other embodiments, at least one additional sweetener is a synthetic sweetener. As used herein, the phrase "synthetic sweetener" refers to any composition that is not found naturally in nature and is characterized by having a higher sweetness level than sucrose, fructose, or glucose and yet being low in calories. By way of example and not limitation of suitable synthetic high-intensity sweeteners for embodiments of the present disclosure, sucralose, acesulfame potassium, acesulfamic acid and its salts, aspartame, alitame, saccharin and its salts, neohesperidin dihydrochalcone, thaumatin, cyclamate and its salts, neotame, advantame, glucosylated steviol glycosides (GSG), and combinations thereof may be mentioned. In still other embodiments, the additional sweetener can be a natural high-intensity sweetener. Suitable natural high-intensity sweeteners include mogroside IV, mogroside V, mogroside VI, isomogroside V, grosmomoside, neomogroside, Luo Han Guo sweetener, cyanamenoside, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, baiyunoside, osthenoside, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, phlomisoside I, periandrin I, abrusoside A, steviolbioside, and cyclocarioside I.

[0040] In some embodiments, the liquid concentrate does not contain artificial sweeteners.

[0041] For example, any suitable flavoring agent can be included, such as cola flavoring, diet cola flavoring, orange flavoring (e.g., for orangeade), or lemon flavoring (e.g., for lemonade), citrus flavorings such as these, juice cocktail flavorings, root beer flavorings, birch beer flavorings, fruit juice flavorings, tonic water flavorings, sports drink flavorings, and club soda flavorings, among others, but not limited to these.

[0042] For example, any functional ingredient can be included, and any functional ingredient can provide a true or perceived health benefit to the composition. Suitable functional ingredients include antioxidants, dietary fiber sources, fatty acids, vitamins, glucosamine, minerals, preservatives, rehydrating agents, probiotic products, prebiotic products, weight management agents, osteoporosis management agents, phytoestrogens, long-chain primary aliphatic saturated alcohols, plant sterols, and any combination thereof, but not limited to these.

[0043] For example, any suitable additive can be included in the liquid concentrate composition, such as pH adjusters, 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, caffeine, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, bulking agents, juices, dairy products, cereal and other plant extracts, flavonoids, alcohols, polymers, and any combination thereof, but not limited to these.

[0044] The liquid concentrate composition as described herein contains a stabilizer. The inventors have identified that many stabilizers known in the art are not effective in stabilizing liquid concentrate compositions with a pH of less than about 7. However, the inventors have found that xanthan and / or iota-carrageenan can provide a stabilizing effect in acidic steviol glycoside concentrate compositions.

[0045] The presence of the stabilizer has the effect of providing a more stable suspension of steviol glycosides when the steviol glycoside concentration is high. The compositions according to the present disclosure can remain stable suspensions for longer periods, for example, for more than 3 days. This can advantageously simplify the storage of the sweetener composition before preparing an immediately available beverage.

[0046] The amount of stabilizer in the composition will depend on the amount of the liquid matrix (e.g., carbonated or non-carbonated water). In some cases, the stabilizer is present in the liquid concentrate composition in an amount of about 2.0% or less, 1.5% or less, 1.0% or less, 0.7% or less, 0.5% or less, 0.4% or less, suitably 0.35% or less of the mass of the liquid concentrate composition.

[0047] In some cases, the stabilizer is present in the liquid concentrate composition in an amount of about 0.005% or more, 0.01% or more, 0.05% or more, 0.08% or more, 0.09% or more, suitably 0.095% or more of the mass of the liquid concentrate composition.

[0048] In some cases, the stabilizer is present in the liquid concentrate composition in an amount of about 0.095% to about 0.35% of the mass of the liquid concentrate composition.

[0049] In some cases, the stabilizer contains xanthan. In some cases, the stabilizer contains xanthan and does not contain iota-carrageenan. In some cases, the stabilizer consists of xanthan.

[0050] Any suitable type of compatible xanthan gum can be used. The presence of xanthan may increase the viscosity of the composition compared to a xanthan-free composition, but the inventors have identified that compositions containing xanthan are highly pseudoplastic (i.e., shear thinning), and thus mixing is easy despite the increased viscosity. The amount of xanthan present in the composition may depend on the amount of liquid matrix present.

[0051] In some cases, xanthan is present in an amount of about 1.0% or less, 0.7% or less, 0.5% or less, 0.45% or less, 0.4% or less, suitably 0.3% or less, suitably 0.25% or less of the mass of the liquid concentrate composition.

[0052] In some cases, xanthan is present in an amount of about 0.01% or more, 0.05% or more, 0.07% or more, 0.090% or more, suitably 0.095% or more of the mass of the liquid concentrate composition. Suitably, xanthan is present in an amount of about 0.095% to about 0.25% of the mass of the liquid concentrate composition.

[0053] Without wishing to be bound by theory, the addition of xanthan is thought to increase the viscosity by providing a polymer network. The polymer network may prevent the steviol glycoside particles from exhibiting sedimentation, thereby providing a stable suspension in which the steviol glycoside particles are floating throughout the liquid matrix. That is, the concentration at which steviol glycosides are present and the liquid concentrate composition remains a stable suspension may be higher than in a xanthan-free composition. This effect can still be observed even when the temperature is low (below 45 °C), under acidic (pH less than 7) conditions, and without the need to apply any heat to the composition.

[0054] In some cases, the stabilizer includes iota-carrageenan. In some cases, the stabilizer includes iota-carrageenan and does not include xanthan. In some cases, the stabilizer consists of iota-carrageenan.

[0055] Carrageenan is classified according to its chemical structure and is named mu-, kappa-, nu-, iota-, lambda-, theta-, and kappa-iota-carrageenan according to their sulfate groups and anhydro-D-galactose amounts, respectively. The commonly available types of carrageenan in the market are kappa-, iota-, and lambda-. The properties of each type of carrageenan vary depending on the cations present.

[0056] The carrageenan used in some embodiments of the present invention is iota-carrageenan. Iota-carrageenan results in a thixotropic dispersion (causing time-dependent shear thinning) of cold water in which calcium ions are dissolved (tap water generally contains calcium ions). Therefore, a composition containing iota-carrageenan will maintain viscosity in a static state but may be easier to mix because it has the effect of reducing viscosity under shear stress. Iota-carrageenan gels most strongly with calcium, and the formed gel is elastic and does not exhibit syneresis (separation of liquid from the gel). The formed gel can provide a cross-linked network structure within the solution. Iota-carrageenan can be used at low temperatures (e.g., below 45 °C), while kappa-carrageenan is not suitable for use at low temperatures due to its low solubility. Lambda-carrageenan does not result in a thixotropic dispersion or a polymer network in the presence of metal ions.

[0057] The amount of iota-carrageenan present in the composition may depend on the amount of the liquid matrix present. In some cases, iota-carrageenan is present in an amount of about 1.0% or less, 0.8% or less, 0.6% or less, 0.5% or less, 0.4% or less, and suitably 0.35% or less of the mass of the liquid concentrate composition.

[0058] In some cases, iota-carrageenan is present in an amount of about 0.01% or more, 0.05% or more, 0.08% or more, 0.1% or more, 0.12% or more, 0.14% or more, 0.16% or more, 0.18% or more, suitably 0.2% or more of the mass of the liquid concentrate composition. Suitably, iota-carrageenan is present in an amount of about 0.2% to about 0.35% of the mass of the liquid concentrate composition.

[0059] Without wishing to be bound by theory, it is believed that the addition of iota-carrageenan causes gel formation in the composition, which results in a cross-linked network structure and enables the separation of steviol glycoside particles in the solution. That is, the gel enables the steviol glycoside particles to stably float within the composition. In this way, the concentration at which steviol glycosides are present and the liquid concentrate composition remains a stable suspension can be higher than in a composition without iota-carrageenan. This effect can be observed even when the temperature is low (below 45 °C), under acidic conditions (pH less than 7), and without the need to apply any heat to the composition.

[0060] In some cases, the stabilizer includes xanthan and iota-carrageenan. In some cases, the stabilizer consists of xanthan and iota-carrageenan.

[0061] The viscosity of the liquid concentrate composition may depend on the components present. Specifically, the viscosity may depend on the amount of xanthan and / or iota-carrageenan present. In some cases, the viscosity of the liquid concentrate composition is about 1 mPa·s or more, or 5 mPa·s or more, or 10 mPa·s or more (when measured with an Anton Paar Physica MCR301 rheometer).

[0062] In some embodiments, the water contains calcium ions. In some embodiments where the compositions described herein include a stabilizer containing iota-carrageenan, the calcium ions assist in gel formation.

[0063] According to some embodiments described herein, the liquid concentrate composition comprises a food-compatible sequestrant. Any suitable food-compatible sequestrant can be used, and such sequestrants include trisodium citrate, sodium hexametaphosphate, sodium pyrophosphate, trisodium phosphate, tetrasodium pyrophosphate, sodium tripolyphosphate, disodium phosphate, disodium ethylenediaminetetraacetate, their corresponding conjugate acids, potassium salts, and any combination thereof, but are not limited thereto. In some cases, the food-compatible sequestrant comprises trisodium citrate. In some cases, the food-compatible sequestrant consists of trisodium citrate.

[0064] The amount of food-compatible sequestrant present in the liquid concentrate composition may be selected according to the amount of metal ions present in the water ("hardness of the water"). For example, water with a high calcium content (e.g., "hard water") may require a higher concentration of sequestrant, especially when the stabilizer includes iota-carrageenan. The food-compatible sequestrant may reduce the availability of free metal ions (if present) in the aqueous solution. Without being bound by theory, this is thought to enable control of the degree of gel formation in the liquid concentrate composition, especially when the stabilizer includes iota-carrageenan.

[0065] In some cases, the food-compatible sequestrant is present in the liquid concentrate composition in an amount of about 2.0% or less, 1.5% or less, 1.0% or less, 0.7% or less, 0.5% or less, 0.3% or less, suitably 0.2% or less, suitably 0.15% or less of the mass of the liquid concentrate composition. In some cases, the food-compatible sequestrant is present in the liquid concentrate composition in an amount of about 0.01% or more, 0.03% or more, 0.05% or more, suitably 0.07% or more of the mass of the liquid concentrate composition.

[0066] In some cases, the food-compatible sequestrant is present in the liquid concentrate composition in an amount of about 0.07% to about 0.15% of the mass of the liquid concentrate composition.

[0067] The liquid concentrate composition disclosed herein is acidic and has a pH of about 7 or less, 5 or less, 4 or less, suitably 3 or less. In some cases, the pH of the liquid concentrate composition may be about 0.1 or more, 0.5 or more, 1 or more, 1.5 or more, suitably 2 or more.

[0068] In some cases, the pH of the liquid concentrate composition may be approximately in the range of 0-7, 0.5-6, 1-5, 1.5-4, suitably 2-3.

[0069] The liquid concentrate composition may contain a food-compatible acid. Any suitable food-compatible acid can be used, and such acids include, but are not limited to, citric acid, phosphoric acid, malic acid, ascorbic acid, benzoic acid, lactic acid, fumaric acid, adipic acid, tartaric acid, gluconic acid, succinic acid, maleic acid, cinnamic acid, glutaric acid, or carbonic acid, and any combination thereof. In some cases, the food-compatible acid contains citric acid. In other cases, the food-compatible acid consists of citric acid.

[0070] In some cases, the food-compatible acid is present in the liquid concentrate composition in an amount of about 2.5% or less, 2% or less, 1.5% or less, 1% or less, suitably 0.8% or less of the mass of the liquid concentrate composition. In some cases, the food-compatible acid is present in the liquid concentrate composition in an amount of about 0.01% or more, 0.05% or more, 0.1% or more, 0.2% or more, 0.3% or more, suitably 0.4% or more of the mass of the liquid concentrate composition.

[0071] In some cases, the food-compatible acid is present in the liquid concentrate composition in an amount of about 0.4 to about 0.8% by mass of the liquid concentrate composition.

[0072] In some cases, the food-compatible acid present in the liquid concentrate composition will be selected to provide a composition having a pH within the range described above herein.

[0073] The liquid concentrate composition according to the embodiments described herein may provide a stable suspension at a temperature of less than about 45°C.

[0074] In some cases, this stable suspension may be maintained even after long-term storage.

[0075] The standard method for characterizing the dispersion stability of a sample is given in ISO standard TR 13097. One type of parameter that can be obtained by this standard method and is particularly suitable for measuring the dispersion stability of a concentrated solution is the overall Turbiscan Stability Index (TSI). The overall TSI indicates the turbidity of the sample and is typically measured using static multiple light scattering (SMLS) with a Turbiscan device (e.g., Turbiscan LAB, Turbiscan TOWER, and Turbiscan AGS).

[0076] During the measurement, the turbidity profile of the emulsion is scanned over the length of the sample. The reading head of the measuring device consists of a near-infrared light source (λ = 880 nm) and two synchronous detectors. The transmission detector receives the light (T) that has passed through the sample, while the backscattering detector receives the light (BS) that has been backscattered by the sample. Since the light transmission and backscattering by the sample are measured every 20 μm, a detailed profile over the length of the sample is recorded. By repeating the scanning of the sample at different time (t) intervals, the movement of the dispersed particles in the liquid system can be monitored.

[0077] The overall Turbiscan Stability Index (TSI) sums up all the fluctuations detected over the length of the sample to provide a single parameter, which enables the comparison of the physical stability of various samples.

[0078] The TSI of a sample is calculated using the following formula:

Equation

[0079] In some cases, the liquid concentrate composition according to some embodiments described herein has an overall turbiscan stability index (TSI) of about 10 or less, 5 or less, 8 or less, 6 or less, 5 or less, 4 or less, 3 or less, 2 or less, suitably 1.5 or less after being left standing for 17 hours.

[0080] In some cases, the liquid concentrate composition according to some embodiments described herein has an overall turbiscan stability index (TSI) of about 15 or less, 12 or less, 10 or less, 9 or less, 8 or less, suitably 7 or less after being left standing for 72 hours. In some examples, the liquid concentrate composition may exhibit this turbidity level even after being left standing for 90 hours.

[0081] Another aspect of the present invention is a method for preparing a liquid concentrate composition. The method includes mixing a stabilizer as described above herein with steviol glycoside and water such that the steviol glycoside is present in the liquid concentrate composition in an amount of about 800 ppm or more and the pH is less than about 7.

[0082] In some examples, the components are mixed such that the liquid concentrate composition has a steviol glycoside concentration as described above herein. In certain embodiments, the steviol glycoside includes rebaudioside M, and the components are mixed such that the liquid concentrate composition has a rebaudioside M concentration as described above herein.

[0083] In some examples, the liquid concentrate composition has a pH as described above herein.

[0084] The components of the liquid concentrate composition are mixed at a temperature of about 45°C or less. For example, the components may be mixed at a temperature of less than 30°C. Depending on the embodiment, the components are mixed at ambient temperature. Surprisingly, the inventors have identified that a stable liquid concentrate composition containing xanthan and / or ι-carrageenan stabilizer can be prepared at a relatively low temperature.

[0085] Depending on the embodiment, the method of providing a liquid concentrate excludes any steps that involve heating the mixture to a temperature higher than about 45°C. Specifically, such embodiments may involve preparing a liquid concentrate composition without including a step of heating the components to a temperature higher than about 45°C, in which case the liquid concentrate composition has an overall turbiscan stability index of about 5 or less after standing for 17 hours and / or an overall turbiscan stability index of about 15 or less after standing for 72 hours.

[0086] This may advantageously enable the preparation of stable liquid concentrate compositions, such as beverage concentrates, without the need for a heating machine or an energy-intensive heating step. Thus, the method for preparing the liquid concentrate composition of the present invention may be more economical and energy-efficient.

[0087] In another aspect of the present invention, provided is a kit for preparing a liquid concentrate composition as described hereinabove. The kit includes a stabilizer including xanthan and / or iota-carrageenan. The kit also includes steviol glycosides, and the steviol glycosides include rebaudioside M. The kit further includes instructions for mixing the stabilizer and the steviol glycosides with water to provide a liquid concentrate composition as described hereinabove.

[0088] The liquid concentrate composition can be used to prepare food products. In some cases, the liquid concentrate composition is a beverage concentrate. The food product prepared using the liquid concentrate composition may be a beverage. A beverage concentrate or beverage syrup (sometimes referred to as a "throw syrup") is used to prepare a ready-to-drink beverage by mixing the beverage concentrate or syrup with a predetermined volume of liquid (e.g., non-carbonated water or carbonated water) and optionally additional components. In certain embodiments, the liquid concentrate composition is a beverage base, in which case the ready-to-drink beverage is prepared by mixing the beverage base with a predetermined volume of liquid (e.g., non-carbonated water or carbonated water) without the need for the addition of any additional components.

[0089] Beverage concentrates can be processed by consumers into beverage products (sometimes referred to as "ready-to-drink beverages"). Such beverage concentrates can be processed into beverage products by adding a liquid (e.g., non-carbonated water or carbonated water) and may be referred to as "premix" products. Beverage concentrates may be concentrates for alcoholic or non-alcoholic beverages. Beverage concentrates for non-alcoholic beverages may be for non-alcoholic beverages that are cold drinks (including fruit-flavored non-alcoholic beverages and supplementary beverages such as high-energy or high-protein sports drinks) or warm drinks (e.g., tea, cocoa, hot chocolate, coffee).

[0090] In some embodiments, a method for preparing a ready-to-drink beverage product is provided, in which the liquid concentrate composition described herein is diluted with water to yield a beverage product, and rebaudioside M is present in the beverage product in an amount of about 800 ppm or less, 600 ppm or less, suitably 500 ppm or less, based on the mass of the food product. In some embodiments, rebaudioside M is present in the beverage product in an amount of about 10 ppm or more, 50 ppm or more, suitably 100 ppm or more, based on the mass of the beverage product. Suitably, rebaudioside M is present in the food product in an amount of about 50 ppm to about 600 ppm, based on the mass of the beverage product.

[0091] In some embodiments, one part of the liquid concentrate composition is diluted with 4 to 7 parts, suitably 5 to 6 parts, suitably 5 parts of water to form a ready-to-drink beverage product.

[0092] By way of example and not limitation of the ready-to-drink beverage products that may be prepared from the beverage concentrates of the present invention, carbonated beverages (including but not limited to non-alcoholic carbonated beverages), non-carbonated beverages (including but not limited to non-alcoholic non-carbonated beverages such as flavored water and sweetened tea or coffee-based beverages), fruit-flavored beverages, fruit juices, tea, milk, coffee, especially sugar-reduced or low-sugar products. Other types of beverage products that are not mentioned herein but traditionally contain one or more nutritive sweeteners may also be contemplated within the context of the present invention, especially sugar-reduced or low-sugar products. Examples of non-carbonated and carbonated beverage products include cola, diet cola, soda, diet soda, citrus-flavored beverages such as orange-flavored beverages (e.g., orangeade) or lemon-flavored beverages (e.g., lemonade), juice cocktails, root beer, birch beer, any soft drink, sparkling fruit juice, water, sparkling water, tonic water, sports drinks, and club soda. Beverage products can also include non-alcoholic (soft) or alcoholic beverages, such as any beer (including ale, pilsner, lager, or derivatives thereof), malt liquor, red wine, white wine, sparkling wine, fortified wine, wine cooler, wine spritzer, any pre-made cocktail mix (including margarita mix, sour mix, or daiquiri mix), any fermented fruit or tea beverage, hard liquor, and any flavored liquor such as brandy, schnapps, bitters, or cordial. Beverage products can include any dairy product, milk, or cream product, or any substitute for dairy products, cream, or milk, such as half-and-half, cream without dairy components, powdered cream, flavored cream, soy milk products, and lactose-free dairy products. Beverage products can include any whole fruit or vegetable juice, concentrated juice, or powder form, as well as any combination of fruit juice and vegetable juice or other beverages.Examples of beverage products include coffee, any coffee beverage, any coffee-flavored syrup, tea, iced tea, and cocoa, as well as any combination thereof.

[0093] Another aspect of the present invention is a food product obtainable from the methods described hereinabove. For example, the food product may be a beverage obtainable from the methods described hereinabove. Specifically, embodiments of the present invention include ready-to-drink beverages prepared by the methods described hereinabove and listed hereinabove.

Examples

[0094] Example 1 An experiment was conducted to evaluate the dispersion stability characteristics of an example of a liquid concentrate composition. Table 1 shows a list of the prepared compositions.

[0095] Each sample was prepared by mixing the dry ingredients containing a stabilizer (if present), a sequestering agent (if present), steviol glycoside, and citric acid, then mixing the dry ingredients with tap water, and then vigorously mixing the ingredients to obtain a homogeneous solution.

[0096] In all samples, the steviol glycoside component contained more than 95% reb M and was set to 100% with tap water at 10°C.

[0097] The pH of each sample was measured using a standard pH meter.

[0098] Sample 1 is a control sample containing reb M but no stabilizer, and Samples 2, 4, and 6 are examples of liquid concentrate compositions according to the present invention in which the stabilizer contains xanthan and / or ι-carrageenan, and Samples 3, 5, 7, and 8 are reference examples employing alternative stabilizers.

Table 1

[0099] Samples 1 (without stabilizer), 3 (pectin stabilizer), 7 (gellan / pectin / locust bean stabilizer), and 8 (gellan / pectin / locust bean stabilizer and sequestering agent) immediately exhibited visible precipitation. Samples 2 (iota-carrageenan stabilizer and sequestering agent), 4 (xanthan / guar stabilizer), 5 (guar stabilizer), and 6 (xanthan stabilizer) formed stable suspensions.

[0100] Samples 1, 2, 5, and 6 were stored in a refrigerator for a total of 90 hours. The dispersion stability characteristics of 1, 2, 5, and 6 were evaluated by measuring the turbidity of each sample over time. In this way, the stability of the composition over a long period can be determined.

[0101] Turbidity measurements were performed using a Turbiscan TOWER device that measures the Turbiscan Stability Index (TSI), a dimensionless scale of turbidity evaluation. Measurements were made not only for the overall measurement over the length of the sample but also at the top position and the bottom position of each sample. The TSI is measured by static multiple light scattering (SMLS). A lower TSI indicates less backscattering of light from the sample, thereby indicating a more stable suspension. The measurements were performed in triplicate. Table 2 shows the average results of the turbidity measurements at each time point for Samples 1, 2, 5, and 6. Figure 1 shows the turbidity measurement results in a graph, and the numbers used in the legend of Figure 1 correspond to the sample numbers shown in Table 2. [Table 2]

[0102] Neither Sample 2 (carrageenan stabilizer) nor Sample 6 (xanthan stabilizer) showed any obvious precipitation after standing for 17 hours 42 minutes and 90 hours. Sample 5 (guar stabilizer) exhibited visual precipitation after 24 hours, and thus, turbidity measurements at T = 90 hours were not performed.

[0103] It can be seen that Samples 2 and 6 showed the best dispersion properties, and both had an overall TSI of less than 1.5 after 17 hours and 42 minutes and were the most stably suspended.

[0104] Example 2 Further experiments were conducted by preparing liquid concentrate compositions according to embodiments of the present invention. The amount of stabilizer in each sample was varied. The compositions prepared as Samples 9 - 12 are listed in Table 3. Samples 9 - 12 were prepared in the same manner as Samples 1 - 8. [Table 3]

[0105] The dispersion properties of Samples 9 - 12 over time were determined in the same manner as in Example 2. The turbidity measurement results of Samples 9 - 12 measured using a Turbiscan TOWER device are shown in Table 4 and Figure 2. [Table 4]

[0106] Samples 9 - 12 each showed low overall TSI measurement results after standing for 4 days. Sample 11 showed the best dispersion properties, and the solution remained a stable suspension with the lowest turbidity value without showing any visible precipitation over 4 days.

[0107] Example 3 Food products were prepared from liquid concentrate compositions Samples 9 - 12. Ready - to - drink beverages were prepared by mixing 1 part of the liquid concentrate composition with 5 parts of carbonated water.

[0108] For each sample, 33.33 g of the concentrate was mixed with 166.67 g of carbonated water and stirred. The samples became completely transparent and showed no precipitation.

[0109] A comparative ready-to-drink beverage product having the same reb M and citric acid content but without a stabilizer was prepared and compared with the ready-to-drink beverage products prepared from Samples 9 - 12. The comparative beverage product samples were visually indistinguishable from the diluted Samples 9 - 12.

[0110] Each of the diluted Samples 9 - 12 was tasted and the flavor was compared to the flavor of the reb M ready-to-drink beverage. It was found that the flavor of Samples 9 - 12 was indistinguishable from the comparative reb M ready-to-drink beverage, indicating that the stabilizer components present in Samples 9 - 12 do not have an adverse effect on the flavor or sweetness.

[0111] The above embodiments should be understood to be examples for the description of the present invention. Further embodiments of the present invention are contemplated. It should be understood that any feature described with respect to any one embodiment may be used alone or in combination with any other feature described, and further may be used in combination with one or more features of any other embodiment or any combination of other embodiments. Furthermore, equivalents and modifications not described above may be employed without departing from the scope of the present invention as defined in the appended claims.

Claims

1. 1. A liquid concentrate composition comprising: a steviol glycoside comprising rebaudioside M in an amount of about 800 ppm or more based on the total weight of the liquid concentrate composition; A stabilizer comprising xanthan and / or iota-carrageenan; and water wherein the pH of the liquid concentrate composition is less than about 7.

2. The liquid concentrate composition of claim 1 , wherein the pH of the liquid concentrate composition is less than about 5.

3. 3. The liquid concentrate composition of claim 1 or claim 2, wherein the steviol glycoside is present in the liquid concentrate composition in an amount of about 1000 ppm or more, based on the total weight of the liquid concentrate composition.

4. 2. The liquid concentrate composition of any preceding claim, wherein the steviol glycoside comprises rebaudioside M in an amount of at least about 50% by weight of the steviol glycoside.

5. 2. The liquid concentrate composition of any preceding claim, wherein the steviol glycoside comprises rebaudioside M in an amount of at least about 95% by weight of the steviol glycoside.

6. 10. The liquid concentrate composition of any preceding claim, wherein the liquid concentrate composition is a stable suspension at a temperature below about 45°C.

7. The liquid concentrate composition of any preceding claim, wherein the stabilizing agent is present in the liquid concentrate composition in an amount of about 0.01 to about 2.0%, based on the total weight of the liquid concentrate composition.

8. The liquid concentrate composition of any preceding claim, wherein the xanthan is present in the liquid concentrate composition in an amount of about 0.01 to 1.0%, based on the total weight of the liquid concentrate composition.

9. The concentrated liquid composition of any preceding claim, wherein the iota-carrageenan is present in the liquid concentrate composition in an amount of about 0.05 to 1.0%, based on the total weight of the liquid concentrate composition.

10. 10. The liquid concentrate composition of any preceding claim, wherein the liquid concentrate composition comprises a food compatible sequestrant.

11. 11. The liquid concentrate composition of claim 10, wherein the food compatible sequestrant is present in the liquid concentrate composition in an amount of about 0.01 to about 2.0%, based on the total weight of the liquid concentrate composition.

12. The food compatible sequestrant comprises: Trisodium citrate, sodium hexametaphosphate, sodium acid pyrophosphate, trisodium phosphate, tetrasodium pyrophosphate, sodium tripolyphosphate, disodium phosphate, ethylenediaminetetraacetic acid disodium salt, and their corresponding conjugate acids, potassium salts and mixtures.

12. The liquid concentrate composition of claim 10 or claim 11, selected from the group consisting of:

13. 12. The liquid concentrate composition of claim 11, wherein the food compatible sequestrant comprises trisodium citrate.

14. The liquid concentrate composition comprises: Citric acid, phosphoric acid, malic acid, ascorbic acid, benzoic acid, lactic acid, fumaric acid, adipic acid, tartaric acid, gluconic acid, succinic acid, maleic acid, cinnamic acid, glutaric acid or carbonic acid, and mixtures thereof.

13. The liquid concentrate composition of any preceding claim, comprising a food compatible acid selected from the group consisting of:

15. 15. The liquid concentrate composition of claim 14, wherein the food compatible acid is present in the liquid concentrate composition in an amount of about 0.01 to about 2.5%, based on the total weight of the liquid concentrate composition.

16. 16. The liquid concentrate composition of claim 14 or claim 15, wherein the food compatible acid comprises citric acid.

17. 13. The liquid concentrate composition of any preceding claim, wherein the liquid concentrate composition has a viscosity of about 1 mPa·s or greater.

18. 10. The liquid concentrate composition of any preceding claim, wherein the liquid concentrate composition has an overall Turbiscan stability index of about 5 or less after standing for 17 hours.

19. 10. The liquid concentrate composition of any preceding claim, wherein the liquid concentrate composition has an overall Turbiscan stability index of about 15 or less after standing for 72 hours.

20. 1. A method for producing a food product comprising: Diluting the liquid concentrate composition of any one of claims 1 to 19 with water to provide said food product. wherein rebaudioside M is present in the food product in an amount of about 800 ppm or less based on the weight of the food product.

21. 21. The method of claim 20, wherein one part of the liquid concentrate composition is diluted with 4 to 7 parts of water to provide a food product, said food product being a beverage.

22. 22. A food product obtainable from the method of claim 20 or claim 21.

23. 23. The food product of claim 22, wherein the food product is a beverage.

24. A kit comprising: containing a stabilizing agent comprising xanthan and / or iota-carrageenan; a steviol glycoside, the steviol glycoside comprising rebaudioside M; and instructions for combining the steviol glycoside and the stabilizer with water to provide a liquid concentrate composition according to any one of claims 1 to 19. The kit.

25. 1. A method for providing a liquid concentrate composition comprising: combining a stabilizer comprising xanthan and / or iota-carrageenan, steviol glycosides, and water to provide said liquid concentrate composition; wherein the steviol glycosides are present in the liquid concentrate composition in an amount of about 800 ppm or greater, the liquid concentrate composition has a pH of less than about 7, and the combining is performed at a temperature of about 45° C. or less.

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