Steviol glycoside compositions with improved properties

Abstract

Disclosed herein is an edible composition comprising a steviol glycoside composition including 5-30% by weight of rebaudioside M (reb M), 15-35% by weight of rebaudioside AM (reb AM), and 10-25% by weight of rebaudioside N2 (reb N2), based on the total amount of steviol glycosides in the edible composition, wherein the edible composition has improved solubility and / or foaming properties.

Description

[Technical Field]

[0001] Disclosed herein are edible compositions comprising steviol glycosides and having improved foaming and / or dissolution properties. [Background technology]

[0002] Natural caloric sugars, such as sucrose, fructose, and glucose, are utilized to provide a pleasant taste to foods and beverages. In particular, sucrose provides a taste that is favored by consumers. Although sucrose offers excellent sweetness characteristics, it is caloric. To meet consumer demands, non-caloric or low-calorie sweeteners have been added to foods and beverages, such as carbonated beverages.

[0003] For example, steviol glycosides (e.g., rebaudioside A) derived from the Stevia Rebaudiana plant have been used in place of sucrose. However, steviol glycosides can cause excessive and persistent effervescence in beverages, particularly carbonated beverages. Such effervescence problems can significantly increase costs and time and reduce throughput. Furthermore, effervescence in carbonated beverages during production can lead to CO2 loss during filling. In addition, the low solubility of conventional steviol glycoside compositions can hinder their formulation into beverage syrups and other concentrates. Therefore, there is a need for steviol glycoside compositions with improved solubility and / or effervescent properties. Summary of the Invention

[0004] Described herein is an edible composition comprising a steviol glycoside composition including 5-30% by weight of rebaudioside M (rebaudioside M, reb M), 15-35% by weight of rebaudioside AM (rebaudioside AM, reb AM), and 10-25% by weight of rebaudioside N2 (rebaudioside N2), based on the total amount of steviol glycosides in the edible composition, wherein the edible composition has a foam height that is at least about 1% lower than the foam height of a control composition sweetened with rebaudioside (reb A) that does not contain the steviol glycoside composition, a foam stability that is at least about 1% lower than the foam stability of a control composition sweetened with reb A that does not contain the steviol glycoside composition, or a combination thereof.

[0005] Also described is an edible composition comprising a steviol glycoside composition including 5-30% by weight of rebaudioside M (reb M), 15-35% by weight of rebaudioside AM (reb AM), and 10-25% by weight of rebaudioside N2 (reb N2), based on the total amount of steviol glycosides in the edible composition, wherein the edible composition has improved solubility compared to a control composition sweetened with reb M that does not contain the steviol glycoside composition, improved solubility compared to a control composition sweetened with reb D that does not contain the steviol glycoside composition, or a combination thereof.

[0006] Also described is a dry blend of steviol glycosides comprising, on a dry basis, 5-30% by weight reb M, 15-35% by weight reb AM, and 10-25% by weight reb N2, based on the total amount of steviol glycosides in the blend, wherein the steviol glycosides have a combined water solubility of up to 20% at 21°C.

[0007] The foregoing summary is illustrative only and is not intended to be in any way limiting. In addition to the exemplary aspects, embodiments, and features described above, further aspects, embodiments, and features will become apparent by reference to the drawings and the following detailed description. DETAILED DESCRIPTION OF THE INVENTION

[0008] Definitions of certain terms used herein are provided below: Unless defined otherwise, all technical and scientific terms used herein generally have the same meaning as commonly understood by one of ordinary skill in the art to which this technology belongs.

[0009] The following terms are used throughout as defined below.

[0010] As used in this specification and the appended claims, singular articles such as "a," "an," "the," and similar referents in the context of describing elements (particularly in the context of the claims which follow) are intended to include both the singular and the plural, unless otherwise stated herein or clearly contradicted by context.

[0011] Recitation of ranges of values herein is intended to serve as a shorthand method of referring individually to each separate value falling within the range, unless stated otherwise herein, and each separate value is incorporated herein as if it were individually listed herein.

[0012] All methods described herein can be performed in any suitable order unless otherwise indicated herein or otherwise clearly contradicted by context.

[0013] The use of any and all examples or exemplary language (e.g., "such as") provided herein is intended merely to better illuminate the embodiments and does not limit the scope of the claims unless otherwise stated. No language in the specification should be construed as indicating any non-claimed element as essential.

[0014] As used herein, the term "about" in reference to a number is generally interpreted as including numbers within 1%, 5%, or 10% in either direction (greater or lesser) of that number, unless otherwise stated or clear from the context (except where such number is less than 0% or greater than 100% of a possible value).

[0015] As used herein, "essentially free" refers to less than about 5% by weight, less than about 4% by weight, less than about 3% by weight, less than about 2% by weight, less than about 1% by weight, less than about 0.5% by weight, less than about 0.1% by weight, less than about 0.05% by weight, less than about 0.01% by weight of a component, or no component.

[0016] As used herein, "edible" refers to suitable and / or safe to be eaten.

[0017] As provided herein, in any embodiment, the composition may be a liquid or semi-solid. In any embodiment, the composition may be a beverage. As used herein, "beverage" refers to any drinkable liquid or semi-liquid, including, for example, flavored water, soft drinks, fruit juice drinks, coffee drinks, tea-based drinks, fruit juice-based drinks, dairy-based drinks, carbonated or non-carbonated drinks, alcoholic or non-alcoholic drinks, fortified sparkling drinks, cola, lemon-lime-flavored sparkling drinks, orange-flavored sparkling drinks, grape-flavored sparkling drinks, strawberry-flavored sparkling drinks, pineapple-flavored sparkling drinks, ginger ale, soft drinks, and root beer.

[0018] As used herein, "carbonated composition" refers to a composition that contains carbon dioxide gas. Carbonated compositions include beverages such as sodas, non-alcoholic beverages, and alcoholic beverages. Specific examples include, but are not limited to, sparkling drinks, colas, diet colas, ginger ales, soda waters, and fruit-flavored carbonated waters.

[0019] As used herein, "Brix" refers to the sugar content of an aqueous solution relative to sucrose. One degree of Brix is one gram of sucrose in 100 grams of solution. The Brix of a steviol glycoside (e.g., rebaudioside) can be calculated from its sweetness relative to sucrose using a flavor panel. For example, Reb A is approximately 300 times the sweetness of sucrose; therefore, the amount of Reb A equivalent to a Brix of 1, calculated relative to sucrose, is approximately 33.3 ppm Reb A. Approximate relative sweetness values of sweeteners that can be used as substitutes for sucrose are listed in Table 1.1 of "Alternative Sweeteners," 4th Edition, Lyn O'Brien-Nabors CRC Press, published October 26, 2016, ISBN 9781138198562 - CAT# K31388, which is incorporated herein by reference in its entirety for all purposes.

[0020] As used herein, "foam height" and "foam volume" are used interchangeably to refer to the foam height of a composition, as measured by a "foam height assay." The foam height assay is performed by placing a composition described herein into a 10 oz glass bottle and storing the bottle overnight at 4.4°C until the assay begins. A 1000 mL graduated cylinder is rinsed with distilled water. The 1000 mL graduated cylinder is inverted and placed over the neck of the bottle containing the composition and sealed. When ready to measure, the graduated cylinder is quickly inverted, the bottle is attached to its neck, and all liquid is poured from the bottle into the graduated cylinder. Once the composition has completely poured from the bottle, the foam height, corresponding to the difference between the foam / air interface reading and the liquid / foam interface reading, is recorded. Foam volume measurements are also described in U.S. Patent Application No. 12 / 563,261, the entire contents of which are incorporated herein by reference. A tissue-tear method can be used to prepare the composition. The composition formulation is placed in a centrifuge tube and subjected to moderate shear using a tissue disrupter for a specified time.After mixing is stopped, the foam height and / or foam stability are recorded.The results from the foam height measurement are correlated with industry standards.

[0021] As used herein, "foam stability" is a measure of the length of time that foam completely covers the top of the composition. Foam stability is measured by a "foam stability assay" performed in the following manner. When "foam height" is measured as described above, a timer is started to measure foam stability. When foam collapse occurs at the top of the composition and the composition can be seen from the top of the cylinder, the timer is stopped. The measured time is recorded as "foam stability." Results from the foam stability measurements described herein are correlated to industry standards.

[0022] As used herein, the terms "sugar-like profile," "sugar-like taste," "sugar-like sweetness," "sugar-like," and "sugar-like" are synonymous. Sugar-like profile includes any profile similar to that of sucrose, including, but not limited to, maximum response, flavor profile, temporal profile, adaptation behavior, mouthfeel, concentration / response function behavior, tastant and flavor / sweetness interactions, and temperature effects. These characteristics distinguish the taste of sucrose from the taste of natural and synthetic high-potency sweeteners. Whether a profile is more sugar-like is determined by evaluation of sugar and compositions with or without a steviol glycoside sweetener composition by experienced tasters or a trained sensory panel. Such evaluation quantifies the similarity of the profile of a composition containing a sweetener composition according to the present invention compared to one containing a sugar. Suitable procedures for determining whether a composition has a more sugar-like taste are well known in the art. Furthermore, the flavor profile of a sweetener composition is a quantitative profile of the relative intensities of all indicated taste attributes. Such profiles are often plotted as histograms or radar plots.

[0023] As used herein, "slow syrup" or "concentrated syrup" refers to a composition containing a concentrated amount of a steviol glycoside composition described herein in a liquid medium in an amount less than the amount of liquid medium contained in a finished beverage. The slow syrup may be combined with a liquid medium to form a final beverage. Generally, the reduced volume of liquid medium in a slow syrup allows, for example, for extended shelf life and / or reduced shipping costs. In any embodiment, the slow syrup may be formulated to be diluted to about 2 to about 10 times its volume with the liquid medium, e.g., about 3, about 4, about 5, about 6, about 7, about 8, or about 9 times its volume, to provide the final beverage composition.

[0024] As used herein, a "vehicle" is a basic component of the compositions disclosed herein in which the ingredients are dissolved. Generally, a vehicle is a "liquid vehicle" or "liquid matrix." Non-limiting examples of vehicles include water, sparkling water, club soda, seltzer water, sparkling mineral water, deionized water, distilled water, reverse osmosis water, carbonated water, purified water, demineralized water, phosphoric acid, phosphate buffer, citric acid, citrate buffer, carbon-treated water, fruit juice, gel drinks, coffee, tea, milk, or any other everyday product, non-dairy product, alcoholic ingredient, or a combination of two or more thereof. In any embodiment, the vehicle may be carbonated or non-carbonated.

[0025] The present technology provides an edible composition comprising a steviol glycoside composition comprising 5-30% by weight of rebaudioside M (reb M), 15-35% by weight of rebaudioside AM (reb AM), and 10-25% by weight of rebaudioside N2 (reb N2), based on the total amount of steviol glycosides in the edible composition, wherein the edible composition has a foam height that is at least about 1% lower than the foam height of a control composition sweetened with rebaudioside (reb A) that does not contain the steviol glycoside composition, a foam stability that is at least about 1% lower than the foam stability of a control composition sweetened with reb A that does not contain the steviol glycoside composition, or a combination thereof. In one embodiment, reb M is present in an amount ranging from 10-25% by weight, based on the total amount of steviol glycosides in the edible composition. In one embodiment, reb M is present in an amount ranging from 8 to 27% by weight based on the total amount of steviol glycosides in the edible composition. In one embodiment, reb AM is present in an amount ranging from 25 to 35% by weight based on the total amount of steviol glycosides in the edible composition. In one embodiment, reb N2 is present in an amount ranging from 10 to 20% by weight based on the total amount of steviol glycosides in the edible composition.

[0026] As used herein, the abbreviation "reb" refers to "rebaudioside." Both terms have the same meaning and can be used interchangeably.

[0027] As used herein, the term "steviol glycoside" refers to glycosides of steviol. Steviol glycosides are diterpene glycosides characterized by a single core structure, steviol, and differ in the presence of carbohydrate residues at the C13 and C19 positions. Steviol glycosides may be naturally occurring or produced via fermentation, bioenzyme cascades, or extraction from the leaves of the Stevia rebaudiana plant. Examples of classes of steviol glycosides are steviolmonosides, steviolbiosides, rubososides, steviosides, dulcosides, and rebaudiosides. Examples of steviol glycosides include steviolmonoside, steviolmonoside A, steviolbioside, steviolbioside D, rubusoside, steviolbioside A, steviolbioside B, rebaudioside B, stevioside, rebaudioside G, stevioside A, stevioside B, stevioside C, rebaudioside C, rebaudioside A, rebaudioside E, rebaudioside E2, rebaudioside E4, rebaudioside E6, rebaudioside E3, rebaudioside D, rebaudioside I, rebaudioside AM, and rebaudioside D7. , rebaudioside M, rebaudioside M4, rebaudioside N2, rebaudioside O2, rebaudioside 1a, rebaudioside 1b, rebaudioside 1c, rebaudioside 1d, rebaudioside 1e, rebaudioside 1f, rebaudioside 1g, rebaudioside 1h, rebaudioside 1i, rebaudioside 1j, rebaudioside 1k, rebaudioside 1l, rebaudioside 1m, rebaudioside 1n, rebaudioside 2a, synthetic steviol glycosides, such as enzymatically glucosylated steviol glycosides, and combinations thereof.

[0028] In one embodiment, the steviol glycoside composition further comprises rebaudioside O4 (reb O4). In one embodiment, the steviol glycoside composition further comprises about 3% to about 10% by weight of reb O4, based on the total amount of steviol glycosides in the edible composition. In one embodiment, the steviol glycoside composition further comprises about 5% to about 9% by weight of reb O4, based on the total amount of steviol glycosides in the edible composition.

[0029] In one embodiment, the steviol glycoside composition further comprises one or more additional steviol glycosides selected from the group consisting of Reb 2M, Reb M5, Reb D9, Reb 2A, Reb O4, Reb M4, Reb E, Reb O, Reb D, Reb K, Reb N, Reb C2, Reb J, Reb K2, Reb V2, Reb H, Reb I, Reb A, stevioside, Reb F, Reb C, dulcoside A, rubusoside, Reb B, Sbio, and combinations thereof.

[0030] In one embodiment, the steviol glycoside composition further comprises one or more additional steviol glycosides.

[0031] In any embodiment, the remainder of the steviol glycoside composition can be any one or more steviol glycosides.

[0032] In any embodiment, the composition has a foam height that is lower than the foam height of a control composition sweetened with reb A that does not contain a steviol glycoside composition, a foam stability that is lower than the foam stability of a control composition sweetened with reb A that does not contain a steviol glycoside composition, or a combination thereof. As used herein, the phrase "control composition sweetened with reb A that does not contain a steviol glycoside composition" refers to a composition that is sweetened only with reb A and does not contain a steviol glycoside composition of the present disclosure, but contains the same remaining ingredients in the same concentrations as the comparative composition.

[0033] In any embodiment, the composition may exhibit a foam height that is at least about 1% lower than the foam height of a control composition sweetened with reb A that does not contain the steviol glycoside composition. In any embodiment, the composition may exhibit a foam height that is at least about 5% lower than the foam height of a control composition sweetened with reb A that does not contain the steviol glycoside composition. In any embodiment, the composition may exhibit a foam height that is at least about 10% lower than the foam height of a control composition sweetened with reb A that does not contain the steviol glycoside composition. In any embodiment, the composition may exhibit a foam height that is at least about 25% lower than the foam height of a control composition sweetened with reb A that does not contain the steviol glycoside composition. In any embodiment, the composition may exhibit a foam height that is at least about 35% lower than the foam height of a control composition sweetened with reb A that does not contain the steviol glycoside composition. In any embodiment, the composition may exhibit a foam height that is about 1% to about 50% lower than the foam height of a control composition sweetened with reb A that does not contain the steviol glycoside composition. In any embodiment, the composition may exhibit a foam height that is about 45% to about 65% lower than the foam height of a control composition sweetened with reb A that does not contain the steviol glycoside composition. In any embodiment, the composition may exhibit a foam height that is about 45% to about 55% lower than the foam height of a control composition sweetened with reb A that does not contain the steviol glycoside composition. In any embodiment, the composition may exhibit a foam height that is about 60% to about 70% lower than the foam height of a control composition sweetened with reb A that does not contain the steviol glycoside composition. In any embodiment, the foam height of a composition disclosed herein is about 0.1% to about 100%, e.g., about 0.5%, about 1%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, about 85%, about 90%, about 95%, or about 100% (including all values and subranges therebetween) less than the foam height of a control composition sweetened with reb A that does not contain a steviol glycoside composition.

[0034] In any embodiment, the composition may exhibit foam stability that is at least about 1% lower than that of a control composition sweetened with reb A that does not contain the steviol glycoside composition. In any embodiment, the composition may exhibit foam stability that is at least about 5% lower than that of a control composition sweetened with reb A that does not contain the steviol glycoside composition. In any embodiment, the composition may exhibit foam stability that is at least about 10% lower than that of a control composition sweetened with reb A that does not contain the steviol glycoside composition. In any embodiment, the composition may exhibit foam stability that is about 1% to about 75% lower than that of a control composition sweetened with reb A that does not contain the steviol glycoside composition. In any embodiment, the composition may exhibit foam stability that is about 10% to about 30% lower than that of a control composition sweetened with reb A that does not contain the steviol glycoside composition. In any embodiment, the composition may exhibit foam stability that is about 8% to about 15% less than a control composition sweetened with reb A that does not contain the steviol glycoside composition. In any embodiment, the composition may exhibit foam stability that is about 20% to about 25% less than a control composition sweetened with reb A that does not contain the steviol glycoside composition. In any embodiment, the foam stability of a composition disclosed herein is about 0.1% to about 100%, e.g., about 0.5%, about 1%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, about 85%, about 90%, about 95%, or about 100% (including all values and subranges therebetween) less than the foam stability of a control composition sweetened with reb A that does not contain a steviol glycoside composition.

[0035] In any embodiment, the edible composition is essentially free of added "foam suppressors," which term refers to agents that, when added to an edible control composition, can reduce the foam height and / or foam stability of the edible control composition by at least about 0.5%.

[0036] Also provided is an edible composition comprising a steviol glycoside composition comprising 5-30% by weight of rebaudioside M (reb M), 15-35% by weight of rebaudioside AM (reb AM), and 10-25% by weight of rebaudioside N2 (reb N2), based on the total amount of steviol glycosides in the edible composition, wherein the edible composition has improved solubility compared to a control composition sweetened with reb M that does not contain the steviol glycoside composition, improved solubility compared to a control composition sweetened with reb D that does not contain the steviol glycoside composition, or a combination thereof. In one embodiment, reb M is present in an amount ranging from 10-25% by weight, based on the total amount of steviol glycosides in the edible composition. In one embodiment, reb M is present in an amount ranging from 8-27% by weight, based on the total amount of steviol glycosides in the edible composition. In one embodiment, reb AM is present in an amount ranging from 25 to 35% by weight based on the total amount of steviol glycosides in the edible composition, and in one embodiment, reb N2 is present in an amount ranging from 10 to 20% by weight based on the total amount of steviol glycosides in the edible composition.

[0037] As used herein, the phrase "control composition sweetened with reb M that does not contain a steviol glycoside composition" refers to a composition that is sweetened only with reb M and does not contain a steviol glycoside composition of the present disclosure, but contains the same remaining ingredients in the same concentrations as the comparative composition.

[0038] As used herein, the phrase "control composition sweetened with reb D and containing no steviol glycoside composition" refers to a composition that is sweetened only with reb D and does not contain a steviol glycoside composition of the present disclosure, but contains the same remaining ingredients in the same concentrations as the comparative composition.

[0039] Also provided is a dry blend of steviol glycosides, comprising, on a dry basis, 5-30% by weight of reb M, 15-35% by weight of reb AM, and 10-25% by weight of reb N2, based on the total amount of steviol glycosides in the blend, wherein the steviol glycosides have a combined water solubility of up to 20% at 21° C. In one embodiment, reb M is present in the blend in an amount ranging from 10-25% by weight, based on the total amount of steviol glycosides in the composition. In one embodiment, reb M is present in the blend in an amount ranging from 8-27% by weight, based on the total amount of steviol glycosides in the composition. In one embodiment, reb AM is present in the blend in an amount ranging from 25-35% by weight, based on the total amount of steviol glycosides in the composition. In one embodiment, reb N2 is present in the blend in an amount ranging from 10-20% by weight, based on the total amount of steviol glycosides in the composition. In any embodiment, the steviol glycosides remain in solution for a period of at least (e.g., a minimum of) 24 hours. In any embodiment, the steviol glycosides remain in solution for a period ranging from 24 hours to 365 days (1 year). In any embodiment, the steviol glycosides remain in solution for a period ranging from 24 hours to 6 months. In any embodiment, the steviol glycosides remain in solution for a period ranging from 24 hours to 7 days. In any embodiment, the steviol glycosides remain in solution for a period ranging from 24 hours to 48 hours. In any embodiment, the steviol glycosides remain in solution for a period ranging from 48 hours to 1 week. In any embodiment, the steviol glycosides remain in solution for a period ranging from 1 hour to 4 weeks. In any embodiment, the steviol glycosides remain in solution for a period of at least 4 weeks.

[0040] Also provided is an edible composition comprising a steviol glycoside composition including 5-30% by weight of rebaudioside M (reb M), 15-35% by weight of rebaudioside AM (reb AM), and 10-25% by weight of rebaudioside N2 (reb N2), based on the total amount of steviol glycosides in the edible composition, wherein the edible composition exhibits a sucrose sweetness equivalence (SSE) of at least 1%, and the edible composition has a foam height that is at least about 1% less than the foam height of a control composition sweetened with rebaudioside (reb A) that does not contain the steviol glycoside composition, a foam stability that is at least about 1% less than the foam stability of a control composition sweetened with reb A that does not contain the steviol glycoside composition, or a combination thereof. In any embodiment, the edible composition exhibits a sucrose sweetness equivalent of at least 5%, at least 10%, at least 15%, or at least 20%.

[0041] Also provided is an edible composition comprising a steviol glycoside composition comprising 5-30% by weight rebaudioside M (reb M), 15-35% by weight rebaudioside AM (reb AM), and 10-25% by weight rebaudioside N2 (reb N2), based on the total amount of steviol glycosides in the edible composition, wherein the edible composition exhibits a sucrose sweetness equivalent (SSE) of at least 1%, and the edible composition has improved solubility compared to a control composition sweetened with reb M that does not contain the steviol glycoside composition, improved solubility compared to a control composition sweetened with reb D that does not contain the steviol glycoside composition, or a combination thereof. In any embodiment, the edible composition exhibits a sucrose sweetness equivalent of at least 5%, at least 10%, at least 15%, or at least 20%.

[0042] In any embodiment, one or more edible compositions described herein have a Brix relative to sucrose in the range of about 0.5 to about 14, e.g., 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 10.5, about 11, about 11.5, about 12, about 12.5, about 13, about 13.5, or about 14 (including all values and subranges therebetween). In some embodiments, one or more edible compositions described herein have a Brix relative to sucrose in the range of about 11 to about 12. In some embodiments, one or more edible compositions described herein have a Brix in the range of about 10 to about 12. In some such embodiments, one or more edible compositions described herein are carbonated compositions. In some embodiments, one or more edible compositions described herein have a Brix ranging from about 5 to about 10, or from about 5 to about 8. In some such embodiments, the composition is a fruit juice. In some embodiments, one or more edible compositions described herein have a Brix ranging from about 5 to about 13.5. In some such embodiments, the composition is an energy drink or sports drink. In some embodiments, one or more edible compositions described herein have a Brix ranging from about 4 to about 14. In some such embodiments, the composition is tea. In some embodiments, the total content of one or more steviol glycosides ranges from about 5% to about 8% by weight. In some such embodiments, the composition is milk.

[0043] In any embodiment, one or more edible compositions described herein have a saturation value of about 2.2 to about 7.5, e.g., about 2.2, about 2.3, about 2.4, about 2.5, about 2.6, about 2.7, about 2.8, about 2.9, about 3.0, about 3.1, about 3.2, about 3.3, about 3.4, about 3.5, about 3.6, about 3.7, about 3.8, about 3.9, about 4.0, about 4.1, about 4.2, about 4.3, about 4.4, about 4.5, about The edible compositions may have a pH of about 4.6, about 4.7, about 4.8, about 4.9, about 5.0, about 5.1, about 5.2, about 5.3, about 5.4, about 5.5, about 5.6, about 5.7, about 5.8, about 5.9, about 6.0, about 6.1, about 6.2, about 6.3, about 6.4, about 6.5, about 6.6, about 6.7, about 6.8, about 6.9, and 7.0, about 7.1, about 7.2, about 7.3, about 7.4, about 7.5, including all values and ranges therebetween. In some embodiments, one or more edible compositions described herein have a pH in the range of about 6 to about 7. In some such embodiments, the composition is milk. In some embodiments, one or more edible compositions described herein have a pH in the range of about 2.5 to about 3.5. In some such embodiments, one or more edible compositions are a juice drink, an energy drink, or a sports drink. In some embodiments, one or more of the edible compositions described herein has a pH ranging from about 2.5 to about 5. In some such embodiments, the composition is a fruit juice, soda, fruit drink, and / or energy drink. In some embodiments, the composition has a pH ranging from about 2.8 to about 5.2. In some such embodiments, the composition is tea or coffee.

[0044] In some embodiments, one or more of the edible compositions described herein is a beverage. In some embodiments, the beverage is a carbonated beverage.

[0045] In some embodiments, one or more beverages described herein may contain from about 1 ppm to about 5000 ppm, e.g., about 1 ppm, about 5 ppm, about 50 ppm, about 100 ppm, about 200 ppm, about 300 ppm, about 400 ppm, about 500 ppm, about 600 ppm, about 700 ppm, about 800 ppm, about 900 ppm, about 1000 ppm, about 1100 ppm, about 1200 ppm, or more, based on the total beverage composition. 0 ppm, about 1300 ppm, about 1400 ppm, about 1500 ppm, about 1600 ppm, about 1700 ppm, about 1800 ppm, about 1900 ppm, about 2000 ppm, about 2500 ppm, about 3000 ppm, about 3500 ppm, about 4000 ppm, about 4500 ppm, or about 5000 ppm (including all values and subranges therebetween). In some embodiments, the beverages described herein comprise a steviol glycoside composition in an amount of about 100 ppm to about 700 ppm, e.g., 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, and about 700 ppm (including all values and subranges therebetween) based on the total beverage composition.

[0046] In some embodiments, one or more of the edible compositions described herein is a slaw syrup configured to be diluted with a liquid medium by adding an appropriate amount of water or other liquid medium to form a beverage disclosed herein.

[0047] In some embodiments, one or more slow syrups described herein contain a steviol glycoside composition at a concentration of about 100 ppm to about 10,000 ppm, e.g., about 200 ppm, about 500 ppm, about 1000 ppm, about 2000 ppm, about 3000 ppm, about 4000 ppm, about 5000 ppm, about 6000 ppm, about 7000 ppm, about 8000 ppm, about 9000 ppm, about 10,000 ppm (including all subranges and values therebetween), based on the total composition of the slow syrup. In some embodiments, one or more of the slow syrups described herein contain a steviol glycoside composition at a concentration of about 500 ppm to about 7000 ppm, e.g., about 500 ppm, about 600 ppm, about 700 ppm, about 800 ppm, about 900 ppm, about 1000 ppm, about 2000 ppm, about 3000 ppm, about 4000 ppm, about 5000 ppm, about 6000 ppm, or about 7000 ppm (including all subranges and values therebetween), based on the total composition of the slow syrup. In other embodiments, one or more of the slow syrups described herein contain a steviol glycoside composition at a concentration of about 75 ppm to about 60,000 ppm (including all subranges and values therebetween), based on the total composition of the slow syrup. In other embodiments, one or more of the slow syrups described herein comprise a steviol glycoside composition at a concentration of about 450 ppm to about 15,000 ppm. In other embodiments, one or more of the slow syrups described herein comprise a steviol glycoside composition at a concentration of about 750 ppm to about 25,000 ppm. In other embodiments, one or more of the slow syrups described herein comprise a steviol glycoside composition at a concentration of about 18,000 ppm to about 60,000 ppm.

[0048] In some embodiments, when one or more sloW syrups disclosed herein are added to a liquid medium to form a beverage, the beverage exhibits the foam height and / or foam stability of one or more edible compositions described herein.

[0049] In some embodiments, the beverage prepared from one or more of the slo syrups described herein is a carbonated beverage. The resulting carbonated beverage can have any amount of CO2 disclosed herein.

[0050] In some embodiments, one or more sloW syrups described herein are added to a liquid medium to form a beverage, Wherein the ratio of liquid medium to sloW syrup may range from about 2:1 to about 12:1, including about 2:1, about 3:1, about 4:1, about 5:1, about 6:1, about 7:1, about 8:1, about 9:1, about 10:1, about 11:1, and about 12:1, including all values and subranges therebetWeen. In some embodiments, the ratio of liquid medium to sloW syrup is about 5:1. In some such embodiments, the sloW syrup is soda syrup and the beverage is soda. In some embodiments, the ratio of liquid medium to sloW syrup is about 9:1. In some such embodiments, the sloW syrup is chocolate syrup and the beverage is chocolate milk or other chocolate-flavored beverage.

[0051] One or more of the edible compositions described herein, including beverages and / or slaw syrups, may optionally include flavorings, colorings, and other additives such as food-grade acids and preservatives.

[0052] In some embodiments, one or more of the beverages and slaws described herein include a juice-based composition derived from fruits or vegetables. The juice-based composition can be used in any form, such as juice form, concentrate, extract, or powder (which can be reconstituted with water or another suitable liquid). Suitable juices include, for example, non-citrus juices such as apple juice, grape juice, pear juice, nectarine juice, currant juice, raspberry juice, gooseberry juice, blackberry juice, blueberry juice, strawberry juice, custard apple juice, pomegranate juice, guava juice, kiwi juice, mango juice, papaya juice, watermelon juice, cantaloupe juice, cherry juice, cranberry juice, peach juice, apricot juice, plum juice, and pineapple juice; citrus juices such as orange juice, lemon juice, lime juice, grapefruit juice, and tangerine juice; and vegetable juices such as carrot juice and tomato juice, or any combination thereof. In some embodiments, one or more of the beverages and slow syrups described herein may further comprise a fruit or vegetable liquid containing a percentage of solids derived from the fruit or vegetable, such as pulp, seeds, skin, fiber, etc., and pectin naturally occurring in the fruit or vegetable. In some embodiments, the juice-based composition is fortified with solubilized calcium in the form of calcium carbonate, calcium lactate, calcium oxide, or calcium hydroxide.

[0053] In some embodiments, one or more of the beverages and slaws described herein further comprise a dairy composition, where the dairy composition contains a dairy protein. Exemplary dairy compositions include any type of dairy product, including cream, whole milk, reduced-fat milk, skim milk, milk solids, condensed milk, or any combination thereof, particularly a combination of cream and skim milk. Dairy compositions generally include an amount of dairy protein, such as whey protein containing beta-lactoglobulin, alpha-lactalbumin, or serum albumin. In some embodiments, the dairy product may be replaced with an amount of a non-dairy ingredient, such as soy milk, soy protein, almond milk, coconut milk, or any combination thereof.

[0054] In some embodiments, one or more of the beverages and slow syrups described herein further comprise a hydrocolloid composition. The hydrocolloid composition may contain natural gums, synthetic gums, starches, modified starches, pectin, gelatin, alginates, modified alkyl celluloses, or any combination thereof. Specifically, the hydrocolloid composition may include propylene glycol alginate, gum arabic, pectin, locust bean gum, guar gum, gellan gum, xanthan gum, gum ghatti, modified gum ghatti, gum tragacanth, carrageenan, pregelatinized starch, pregelatinized high amylase starch, pregelatinized hydrolyzed starch, pregelatinized octenyl succinate-substituted starch, carboxymethylcellulose, or any combination thereof. In some embodiments, one or more of the beverages and slow syrups described herein comprise a combination of propylene glycol alginate, gum arabic, and pectin.

[0055] In some embodiments, one or more of the beverages and slow syrups described herein further comprise a foam stabilizer, such as Yucca schidigera extract, Quillaja extract, Labiatae herb extract, carnosic acid, esters of carnosic acid (including methyl carnosate and ethyl carnosate), carnosol, rosmariquinone, rosmanol, epiosmanol, isosmanol, rosmaridiphenol, 12-methoxycarnosic acid, Sophora japonica saponin, acid-treated lecithin, enzymatically hydrolyzed lecithin, plant sterols, plant lecithin, sphingolipids, soybean saponin, bile powder, animal sterols, tomato glycolipids, fractionated lecithin, barley husk extract, acid-treated soybean saponin extract, tea seed saponin, beet saponin, propylene glycol fatty acid esters, sarsaparilla extract, sorbitan fatty acid esters, sucrose fatty acid esters, and mixtures thereof. In some embodiments, the foam stabilizer comprises a Yucca schidigera extract, a Quillaja extract, or a mixture thereof. In some embodiments, the foam stabilizer consists of a Yucca schidigera extract and a Quillaja extract.

[0056] In some embodiments, one or more of the beverages and slo-syrups described herein further comprise an alcoholic composition. Examples of suitable alcoholic compositions include hop / malt / grain-based alcoholic compositions, such as ale, lager beer, handy beer, low-alcohol beer ("near beer"), cider, spirits, liqueurs, wine, or any combination thereof. In some embodiments, the beverages and slo-syrups disclosed herein may include a suitable amount of a non-alcoholic hop / malt / grain-based composition.

[0057] In some embodiments, one or more beverages described herein further comprise a dissolved gas under pressure, such as carbon dioxide, nitrogen, oxygen, or nitrous oxide. In some embodiments, the dissolved gas is a mixture of nitrous oxide and carbon dioxide in a volume / volume ratio of about 1:99 to about 99:1, e.g., about 5:95, about 10:90, about 15:85, about 20:80, about 25:75, about 30:70, about 35:65, about 40:60, about 45:55, about 50:50, about 55:45, about 60:40, about 65:35, about 70:30, about 75:25, about 80:20, about 85:15, about 90:10, about 95:5, or about 99:1, including all values and subranges therebetween. In some embodiments, one or more beverages described herein further comprise about 0.1 to about 5.0 volumes, e.g., about 0.1 volume, about 0.5 volume, about 1 volume, about 1.5 volume, about 2 volumes, about 2.5 volumes, about 3 volumes, about 3.5 volumes, about 4 volumes, about 4.5 volumes, and about 5 volumes, including all values and subranges therebetween.

[0058] In some embodiments, one or more beverages described herein are carbonated beverages. The carbon dioxide gas content in a carbonated beverage can be defined by gas pressure. For example, the carbon dioxide gas in the carbonated beverages disclosed herein may have a gas pressure of about 1.7 kgf / cm. 2 Above, approximately 1.89kgf / cm 2 or more, or approximately 2.15 kgf / cm 2 The upper limit of the gas pressure may be, for example, 5.0 kgf / cm as needed. 2 It may be less than 4.0 kgf / cm 2In some embodiments, one or more beverages described herein may contain from about 0.1 to about 5.0 volumes of carbon dioxide per volume of beverage, e.g., about 0.1 volume, about 0.2 volume, about 0.3 volume, about 0.4 volume, about 0.5 volume, about 0.6 volume, about 0.7 volume, about 0.8 volume, about 0.9 volume, 1 volume, about 1.1 volume, about 1.2 volume, about 1.3 volume, about 1.4 volume, about 1.5 volume, about 1.6 volume, about 1.7 volume, about 1.8 volume, about 1.9 volume, 2 volumes, about 2.1 volumes, or less of carbon dioxide per volume of beverage composition. The amount of carbon dioxide may be about 2.2 volumes, about 2.3 volumes, about 2.4 volumes, 2.5 volumes, about 2.6 volumes, about 2.7 volumes, about 2.8 volumes, about 2.9 volumes, 3 volumes, about 3.1 volumes, about 3.2 volumes, about 3.3 volumes, about 3.4 volumes, 3.5 volumes, about 3.6 volumes, about 3.7 volumes, about 3.8 volumes, about 3.9 volumes, 4 volumes, about 4.1 volumes, about 4.2 volumes, about 4.3 volumes, about 4.4 volumes, 4.5 volumes, about 4.6 volumes, about 4.7 volumes, about 4.8 volumes, about 4.9 volumes, or 5 volumes (including all values and subranges therebetween). For example, beverages such as cola, lemonade, ginger ale, and tonic water may contain about 3.0 volumes to about 4.0 volumes of carbon dioxide relative to the volume of the beverage. As another example, fruit flavors and cream sodas may contain about 2.5 to about 2.8 volumes of carbon dioxide per volume of beverage, and sparkling mineral water gas may contain less than about 2.0 volumes of carbon dioxide per volume of beverage. The gas volume can be calculated from the grams of CO2 using the following formula: CO2 (g) = gas volume * Container size in liters * 1.977 g / L, where 1.977 g / L is the density of CO2 at 0°C.

[0059] In some embodiments, the dissolved gas can be added to a finished beverage composition containing all of the desired beverage ingredients. In other embodiments, the dissolved gas is added to a desired volume of water or other suitable liquid to form a water / suitable liquid containing dissolved gas, such as, for example, seltzer water. The water / suitable liquid containing dissolved gas can then be combined with a slo syrup disclosed herein to produce a finished beverage composition. In some embodiments, the dissolved gas, specifically carbon dioxide, can be added at the point of consumption. For example, in a restaurant or convenience store, a fountain beverage consisting of any one of the slo syrups disclosed herein and a source of carbonation can be prepared for immediate consumption by the consumer.

[0060] In some embodiments, one or more beverages described herein are full-calorie, medium-calorie, low-calorie, and / or zero-calorie carbonated beverages. The carbonated beverages of the present disclosure can be customized to provide a desired calorie content. For example, the carbonated beverages can be "full-calorie," such that they have approximately 120 calories per 8-ounce serving. Alternatively, the carbonated beverages can be "medium-calorie," such that they have less than approximately 60 calories per 8-ounce serving. In other embodiments, the carbonated beverages can be "low-calorie," such that they have less than 40 calories per 8-ounce serving. In yet other embodiments, the carbonated beverages can be "zero-calorie," such that they have less than 5 calories per 8-ounce serving.

[0061] In some embodiments, the one or more beverages or one or more slow syrups disclosed herein further comprise one or more additives selected from carbohydrates, polyols, amino acids and their corresponding salts, polyamino acids and their corresponding salts, sugar acids and their corresponding salts, nucleotides, organic acids, inorganic acids, organic salts including organic acid salts and organic base salts, inorganic salts, bitter compounds, caffeine, flavorings and flavor components, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, bulking agents, juices, dairy products, grain and other plant extracts, flavonoids, alcohols, polymers, and combinations thereof.

[0062] In some embodiments, one or more beverages or one or more slaw syrups described herein further comprise one or more polyols. The term "polyol," as used herein, refers to a molecule containing two or more hydroxyl groups. Non-limiting examples of polyols include erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerin), threitol, galactitol, palatinose, reduced isomaltooligosaccharides, reduced xylooligosaccharides, reduced gentiooligosaccharides, reduced maltose syrup, reduced glucose syrup, and sugar alcohols.

[0063] Suitable amino acid additives include, but are not limited to, aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, arabinose, trans-4-hydroxyproline, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid (α-, β-, and / or δ-isomers), glutamine, hydroxyproline, taurine, norvaline, sarcosine, and salt forms thereof, such as sodium or potassium salts or acid salts. The amino acid additives may also be in either the D or L configuration. The amino acids may be natural or synthetic. The amino acids may be modified. A modified amino acid refers to any amino acid in which at least one atom has been added, removed, or substituted, or a combination thereof (e.g., N-alkyl amino acid, N-acyl amino acid, or N-methyl amino acid). As used herein, amino acids also include peptides and polypeptides (eg, dipeptides, tripeptides, tetrapeptides, and pentapeptides), such as glutathione and L-alanyl-L-glutamine.

[0064] Suitable polyamino acid additives include poly-L-aspartic acid, poly-L-lysine (e.g., poly-L-α-lysine or poly-L-ε-lysine), poly-L-ornithine (e.g., poly-L-α-ornithine or poly-L-ε-ornithine), poly-L-arginine, other polymeric forms of amino acids, and their salt forms (e.g., calcium, potassium, sodium, or magnesium salts, such as monosodium L-glutamate). Suitable sugar acid additives include, but are not limited to, aldonic acid, uronic acid, aldaric acid, alginic acid, gluconic acid, glucuronic acid, glucaric acid, galactaric acid, galacturonic acid, and salts thereof (e.g., sodium, potassium, calcium, magnesium salts, or other physiologically acceptable salts), and combinations thereof. Suitable nucleotide additives include, but are not limited to, inosine monophosphate ("IMP"), guanosine monophosphate ("GMP"), adenosine monophosphate ("AMP"), cytosine monophosphate (CMP), uracil monophosphate (UMP), inosine diphosphate, guanosine diphosphate, adenosine diphosphate, cytosine diphosphate, uracil diphosphate, inosine triphosphate, guanosine triphosphate, adenosine triphosphate, cytosine triphosphate, uracil triphosphate, alkali metal or alkaline earth metal salts thereof, and combinations thereof. The nucleotides described herein can also include nucleotide-related additives, such as nucleosides or nucleic acid bases (e.g., guanine, cytosine, adenine, thymine, uracil).

[0065] Suitable bitter compound additives include, but are not limited to, quinine, urea, orange oil, naringin, cassia, caffeine, and salts thereof. Suitable polymer additives include, but are not limited to, chitosan, pectin, pectinic acid, pectinic acid, polyuronic acid, polygalacturonic acid, starch, food hydrocolloids or crude extracts thereof (e.g., acacia Senegal (Fibergum™), gum acacia seyal, carrageenan), poly-L-lysine (e.g., poly-L-α-lysine or poly-L-ε-lysine), poly-L-ornithine (e.g., poly-L-α-ornithine or poly-L-ε-ornithine), polypropylene glycol, polyethylene glycol, poly(ethylene glycol methyl ether), polyarginine, polyaspartic acid, polyglutamic acid, polyethyleneimine, alginic acid, sodium alginate, propylene glycol alginate, and sodium polyethylene glycol alginate, sodium hexametaphosphate and its salts, and other cationic and anionic polymers.

[0066] Suitable flavonoid additives are classified as flavonols, flavones, flavanones, flavan-3-ols, isoflavones, or anthocyanidins. Non-limiting examples of flavonoid additives include, but are not limited to, catechins (e.g., green tea extracts such as Polyphenon™ 60, Polyphenon™ 30, and Polyphenon™ 25 (Mitsui Norin Co., Ltd., Japan)), polyphenols, rutin (e.g., enzyme-modified rutin Sammelin™ AO (San-fl Gen FFI, Inc., Osaka, Japan)), neohesperidin, naringin, neohesperidin dihydrochalcone, etc. Suitable astringent compound additives include, but are not limited to, tannic acid, europium chloride (EuCl), gadolinium chloride (GdCl), terbium chloride (TbCl), alum, tannic acid, and polyphenols (e.g., tea polyphenols).

[0067] In some embodiments, one or more beverages or one or more slow syrups described herein further comprise ingredients approved as food additives or other ingredients, such as flavorings, acidulants, flavorings, and other flavoring agents. In some embodiments, one or more beverages or one or more slow syrups described herein further comprise flavoring agents, such as natural flavorings, artificial flavorings, spices, seasonings, etc. Exemplary flavoring agents include synthetic flavor oils and flavoring aromatic compounds and / or oils, oleoresins, essences, distillates, and extracts derived from plants, leaves, flowers, fruits, or any combination thereof.

[0068] Exemplary flavor oils include spearmint oil, cinnamon oil, oil of wintergreen (methyl salicylate), peppermint oil, mint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, nutmeg oil, allspice, sage oil, mace oil, bitter almond oil, and cassia oil; useful flavoring agents include artificial, natural, and synthetic fruit flavors, such as vanilla, and citrus oils, including lemon, orange, lime, grapefruit, yuzu, and sudachi, as well as fruit essences, including apple, pear, peach, grape, blueberry, strawberry, raspberry, cherry, plum, prune, raisin, cola, guarana, neroli, pineapple, apricot, banana, melon, apricot, cherry, raspberry, blackberry, tropical fruits, mango, mangosteen, pomegranate, papaya, and the like.Additional exemplary flavors imparted by the flavoring agent include milk flavor, butter flavor, cheese flavor, cream flavor, yogurt flavor, vanilla flavor, tea or coffee flavor such as green tea flavor, oolong tea flavor, black tea flavor, cocoa flavor, chocolate flavor, coffee flavor, mint flavor such as peppermint flavor, spearmint flavor, and peppermint flavor, spicy flavors such as asafoetida flavor, ajowan flavor, anise flavor, angelica flavor, fennel flavor, allspice flavor, cinnamon flavor, chamomile flavor, mustard flavor, cardamom flavor, caraway flavor, cumin flavor, clove flavor, pepper flavor, coriander flavor, root beer flavor, sassafras flavor, savory flavor, xanthoxrefractus flavor, sisof Examples of flavors include nut flavors such as leber, juniper berry flavor, ginger flavor, star anise flavor, horseradish flavor, thyme flavor, tarragon flavor, dill flavor, chili pepper flavor, nutmeg flavor, basil flavor, marjoram flavor, rosemary flavor, bay leaf flavor, and wasabi (Japanese horseradish) flavor; almond flavor, hazelnut flavor, macadamia nut flavor, peanut flavor, pecan flavor, pistachio flavor, and walnut flavor; alcohol flavors such as wine flavor, whiskey flavor, brandy flavor, rum flavor, gin flavor, and liqueur flavor; flower flavors; and vegetable flavors such as onion flavor, garlic flavor, cabbage flavor, carrot flavor, celery flavor, mushroom flavor, and tomato flavor.

[0069] In some embodiments, one or more beverages or one or more slow syrups described herein may further comprise other flavoring agents, such as aldehydes and esters, such as cinnamyl acetate, cinnamaldehyde, citral diethyl acetal, dihydrocarbyl acetate, eugenyl formate, p-methylamisole, etc. Additional examples of aldehyde flavoring agents include acetaldehyde (apple), benzaldehyde (cherry, almond), anisaldehyde (licorice, anise), cinnamaldehyde (cinnamon), citral, i.e., alpha-citral (lemon, lime), neral, i.e., beta-citral (lemon, lime), decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotrope, i.e., piperonal (vanilla, cream), vanillin (vanilla, cream), alpha-amyl cinnamaldehyde (spicy fruit flavors), butyraldehyde ( Examples of suitable flavoring agents include ethanol (butter, cheese), valeraldehyde (butter, cheese), citronellal, decanal (citrus fruits), aldehyde C-8 (citrus fruits), aldehyde C-9 (citrus fruits), aldehyde C-12 (citrus fruits), 2-ethylbutyraldehyde (berry fruits), hexenal, i.e., trans-2 (berry fruits), tolyl aldehyde (cherries, almonds), veratraldehyde (vanilla), 2,6-dimethyl-5-heptenal, i.e., melonal (melon), 2,6-dimethyloctanal (green fruits), and 2-dodecenal (citrus fruits, mandarin). Any flavoring agent or food additive, such as those listed in "Chemicals Used in Food Processing," publication 1274, pages 63-258, by the National Academy of Sciences, may be used. This publication is incorporated herein by reference in its entirety.

[0070] In some embodiments, the flavoring agent is present in the beverages disclosed herein at a concentration of about 0.1 ppm to about 4000 ppm, e.g., about 0.5 ppm, about 1 ppm, about 5 ppm, about 10 ppm, about 50 ppm, about 100 ppm, about 200 ppm, about 300 ppm, about 400 ppm, about 500 ppm, about 600 ppm, about 700 ppm, about 800 ppm, about 900 ppm, about 1000 ppm. pm, about 1100 ppm, about 1200 ppm, about 1300 ppm, about 1400 ppm, about 1500 ppm, about 1600 ppm, about 1700 ppm, about 1800 ppm, about 1900 ppm, or about 2000 ppm, about 2500 ppm, about 3000 ppm, about 3500 ppm, or about 4000 ppm (including all values and subranges therebetween).

[0071] The flavoring agent may further contain a bulking agent, an emulsifier, an emulsion stabilizer, an antioxidant, a liquid vehicle, etc. The bulking agent may include, but is not limited to, brominated vegetable oil, ester gum, SAIB (sucrose acetate isobutyrate), or any combination thereof.

[0072] In some embodiments, one or more beverages or one or more slow syrups described herein further comprise, in addition to a flavoring agent, a flavor enhancer. A flavor enhancer is a substance that can enhance, complement, modify, or enhance the taste and / or aroma perception of a composition without introducing its own characteristic taste and / or aroma perception. In some embodiments, the enhancer is designed to enhance, complement, modify, or enhance the perception of savory, sweet, sour, umami, kokumi, salty, or any combination thereof. In some embodiments, examples of suitable enhancers, also known as taste enhancers, include neohesperidin, dihydrochalcones, chlorogenic acid, arapyridine, cynarin, miraculin, gulpyridine, pyridinium-betaine compounds, glutamates such as monosodium glutamate and monopotassium glutamate, neotame, thaumatin, tagatose, trehalose, salts such as sodium chloride, monoammonium glycyrrhizinate, vanilla extract (in ethyl alcohol), sugar acids, potassium chloride, sodium acid sulfate, hydrolyzed vegetable protein, hydrolyzed animal protein, yeast extract, adenosine monophosphate (AMP), glutathione, nucleotides such as inosine monophosphate, disodium inosinate, xanthosine monophosphate, guanylate monophosphate. , arapyridine (N-(l-carboxyethyl)-6-(hydroxymethyl)pyridinium-3-ol inner salt), sugar beet extract (alcohol extract), sugarcane leaf essence (alcohol extract), curculin, strogin, mabinlin, gymnemic acid, hydroxybenzoic acid, 3-hydrobenzoic acid, 2,4-dihydrobenzoic acid, citrus aurantium, vanilla oleoresin, sugarcane leaf essence, maltol, ethyl maltol, vanillin, licorice glycyrrhizic acid, compounds that respond to G protein-coupled receptors (T2R and T1R), G protein-coupled receptors (T2R and T1R), and taste enhancer compositions that impart kokumi, or any combination thereof, as described in U.S. Pat. No. 5,679,397 to Kuroda et al., which is incorporated herein by reference in its entirety.

[0073] In some embodiments, one or more beverages or one or more slow syrups described herein comprise additives such as colorants ("colorants," "colorings"), food-grade acids, micronutrients, plant extracts, phytochemicals ("phytonutrients"), preservatives, salts including buffer salts, stabilizers, pharmaceuticals, or any combination thereof. In some embodiments, one or more beverages or one or more slow syrups described herein comprise a salt. Suitable salts include, for example, alkali or alkaline earth metal chlorides, glutamates, and the like. For example, monosodium glutamate, potassium chloride, sodium chloride, or any combination thereof. In some embodiments, the beverages and slow syrups disclosed herein comprise a food-grade acid. Suitable food-grade acids for use in the compositions include, for example, acetic acid, adipic acid, ascorbic acid, butyric acid, citric acid, formic acid, fumaric acid, glyconic acid, lactic acid, malic acid, phosphoric acid, oxalic acid, succinic acid, tartaric acid, or any combination thereof. Food grade acids can be added as acidulants to control the pH of the beverage and also to provide some preservative properties or to stabilize the beverage.

[0074] Exemplary phytochemicals include lutein, lycopene, carotene, anthocyanin, capsaicinoid, flavonoid, hydroxycinnamic acid, isoflavone, isothiocyanate, monoterpene, chalcone, coumestan, dihydroflavonol, flavanoid, flavanol, quercetin, flavanone, flavone, flavan-3-ol (such as catechin, epicatechin, epigallocatechin, epigallocatechin gallate), flavonol (such as anthocyanin, cyanidin), phenolic acid, phytosterol, saponin, terpene (carotenoid), or any combination thereof. Suitable plant extracts containing one or more phytochemicals include fruit peel extract (such as grape, apple, crab apple), green tea extract, white tea extract, green coffee extract, or any combination thereof. Exemplary herbs include echinacea, goldenrod, calendula, rosemary, thyme, kava kava, aloe, bloodroot, grapefruit seed extract, black cohosh, ginseng, guarana, cranberry, ginkgo biloba, St. John's wort, evening primrose oil, yohimbe bark, green tea, ephedra, maca, bilberry, extracts thereof, or any combination thereof.

[0075] In some embodiments, the pH of one or more beverages described herein may be adjusted by the addition of food-grade compounds, such as ammonium hydroxide, sodium carbonate, potassium carbonate, sodium bicarbonate, or the like, or any combination thereof. Additionally, the pH of one or more beverages described herein may be adjusted by the addition of carbon dioxide. Additionally, in some embodiments, the pH of the beverage may be adjusted using buffering agents, including, but not limited to, citrate salts, such as sodium citrate.

[0076] Coloring agents can be used in an amount effective to produce the desired color in the composition. Coloring agents can include pigments, food colors, and dyes suitable for natural food, drug, and cosmetic applications. All FD&C coloring agents and their corresponding chemical structures are listed in the Kirk-Othmer Encyclopedia of Chemical Technology, Third Edition, Vol. 5, pp. 857-884, the text of which is incorporated herein by reference. As classified by the United States Food, Drug, and Cosmetic Act (21 CFR 73), colors can include unauthorized colors (which can be synthetically produced but are sometimes referred to as natural) and authorized colors (which are sometimes referred to as artificial), or any combination thereof.

[0077] Exemplary colorants include, but are not limited to, annatto extract (E160b), bixin, norbixin, astaxanthin, dried beets (beet powder), beet red / betanin (E162), ultramarine blue, caramel color (E150a), canthaxanthin (E161g), cryptoxanthin (E161c), rubixanthin (E161d), violaxanthin (E161e), rhodoxanthin (E161f), caramel (E150(ad)), β-apo-8'-carotenal (E1 60e), β-carotene (E161f), α-carotene (E161f), β ... 60a), alpha-carotene, gamma-carotene, ethyl ester of beta-apo-8 carotenal (E160f), flavoxanthin (E161a), lutein (E161b), cochineal extract (E120), carmine (E132), carmoisine / azorubine (E122), sodium copper chlorophyllin (E141), chlorophyll (E140), toasted partially defatted cooked cottonseed flour, ferrous gluconate, ferrous lactate, grape pigment extract, grape skin extract (Enocyanina), anthocyanins (El 63), Haematococcus algae meal, synthetic iron oxides, iron oxides and hydroxides (El 72), fruit juice, vegetable juice, dried algae meal, Tagetes (Aztec Marigold) meal and extract, carrot oil, corn endosperm oil, paprika, paprika oleoresin, Phaffia yeast, riboflavin (ElOl), saffron, titanium dioxide, turmeric (El 00), turmeric oleoresin, amaranth (E123), capsanthin / capsorubin (El 60c), lycopene (El 60d), or any combination thereof.

[0078] Exemplary certified colors include, but are not limited to, FD&C Blue #1, FD&C Blue #2, FD&C Green #3, FD&C Red #3, FD&C Red #40, FD&C Yellow #5 and FD&C Yellow #6, Tartrazine (El 02), Quinoline Yellow (El 04), Sunset Yellow (El 11O), Ponceau (E124), Erythrosine (E127), Patent Blue V (E131), Titanium Dioxide (El 71), Aluminum (El 73), Silver (El 74), Gold (El 75), Pigment Rubine / Lithol Rubine BK (El 80), Calcium Carbonate (El 70), Carbon Black (El 53), Black PN / Brilliant Black BN (E151), Green S / Acid Brilliant Green BS (E142), or any combination thereof. In some embodiments, certified colors can include FD&C aluminum lakes, which consist of aluminum salts of FD&C dyes spread on an insoluble substrate of alumina hydrate. Additionally, in some embodiments, certified colors can be included as calcium salts.

[0079] In some embodiments, one or more beverages or one or more slow syrups described herein include emulsifiers, such as lecithin (e.g., soy lecithin), mono- and diglycerides of long-chain fatty acids, particularly saturated fatty acids, more particularly stearic and palmitic acid mono- and diglycerides; mono- and diglycerides of acetic acid, citric acid, tartaric acid, or lactic acid; egg yolk; polysorbates (e.g., polysorbate 20, polysorbate 40, polysorbate 60, polysorbate 65, and polysorbate 80), propylene glycol esters (e.g., propylene glycol monostearate); propylene glycol esters of fatty acids, sorbitan esters (e.g., sorbitan monostearate, sorbitan tristearate, sorbitan monolaurate, sorbitan monooleate), sucrose monoesters, polyglycerol esters, polyethoxylated glycerol, etc., or any combination thereof.

[0080] In some embodiments, one or more beverages or one or more slow syrups described herein include a preservative, such as an antimicrobial, an antioxidant, an antienzyme, or a combination thereof. Non-limiting examples of antimicrobial agents include sulfite, propionate, benzoate, sorbate, nitrate, nitrite, bacteriocin, salt, sugar, acetic acid, dimethyl dicarbonate (DMDC), ethanol, ozone, or any combination thereof. Other examples of suitable preservatives include alkali metal benzoates (e.g., sodium benzoate), alkali metal sorbates (e.g., potassium sorbate), ascorbic acid (vitamin C), citric acid, calcium propionate, sodium erythorbate, sodium nitrite, calcium sorbate, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), ethylenediaminetetraacetic acid (EDTA), tocopherol (vitamin E), linear polyphosphate, or any combination thereof.

[0081] In some embodiments, one or more beverages or one or more slow syrups described herein further comprise one or more functional ingredients that provide the composition with a real or perceived health benefit. Examples of functional ingredients include, but are not limited to, saponins, antioxidants, dietary fiber sources, fatty acids, vitamins, glucosamine, minerals, hydration agents, probiotics, prebiotics, weight management agents, osteoporosis management agents, phytoestrogens, long-chain primary aliphatic saturated alcohols, plant sterols, and combinations thereof.

[0082] In certain embodiments, the functional ingredient is at least one saponin. Saponins are glycoside natural plant products containing an aglycone ring structure and one or more sugar moieties. The combination of the non-polar aglycone and the water-soluble sugar moiety gives saponins surfactant properties, which allow them to form foam when shaken in aqueous solution. Some common sources of saponins include soybeans, which have a saponin content of about 5% by dry weight, soapwort plants (Saponaria), whose roots have historically been used as soap, as well as alfalfa, aloe, asparagus, grapes, chickpeas, yucca, and various other beans and weeds.

[0083] In certain embodiments, the functional ingredient is at least one antioxidant. As used herein, "antioxidant" refers to any substance that inhibits, suppresses, or reduces oxidative damage to cells and biomolecules. Thus, antioxidants may prevent or delay the onset of some degenerative diseases. Examples of antioxidants include, but are not limited to, vitamins, vitamin cofactors, minerals, hormones, carotenoids, carotenoid terpenoids, non-carotenoid terpenoids, flavonoids, flavonoid polyphenols (e.g., bioflavonoids), flavonols, flavones, phenols, polyphenols, esters of phenols, esters of polyphenols, non-flavonoid phenols, isothiocyanates, and combinations thereof. In some embodiments, the antioxidant is selected from the group consisting of vitamin A, vitamin C, vitamin E, ubiquinone, the mineral selenium, manganese, melatonin, alpha-carotene, beta-carotene, lycopene, lutein, zeantin, crypoxanthin, resveratrol, eugenol, quercetin, catechin, gossypol, hesperetin, curcumin, ferulic acid, thymol, hydroxytyrosol, turmeric, thyme, olive oil, lipoic acid, glutathione, glutamine, oxalic acid, tocopherol-derived compounds, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), ethylenediaminetetraacetic acid (EDTA), tert-butylhydroquinone, acetic acid, pectin, tocotrienols, tocopherol, coenzyme Q10, Zeaxanthin, astaxanthin, canthaxanthin, saponins, limonoids, kaempferol, myricetin, isorhamnetin, proanthocyanidins, quercetin, rutin, luteolin, apigenin, tangeritin, hesperetin, naringenin, erodictyol, flavanols (e.g., anthocyanidins), gallocatechin, epicatechin and its gallate form, epigallocatechin and its gallate form (ECGC), theaflavin and its gallate form, thearubigins, isoflavone phytoestrogens, genistein, daidzein, glycitein, anthocyanins, cyanidin, delphinidin, malvidin, pelargonidin, peonidin, petunidin, ellagic acid, gallic acid, salicylic acid, rosmarinic acid,Cinnamic acid and its derivatives (e.g., ferulic acid), chlorogenic acid, chicoric acid, gallotannins, ellagitannins, anthoxanthins, betacyanins and other plant pigments, silymarin, citric acid, lignans, antinutrients, bilirubin, uric acid, Ra-lipoic acid, N-acetylcysteine, emblicanin, apple extract, apple peel extract (applephenon), rooibos extract red, rooibos extract green, hawthorn fruit extract, red raspberry extract, green coffee antioxidants antioxidant (GCA), aronia extract 20%, grape seed extract (VinOseed), cocoa extract, hop extract, mangosteen extract, mangosteen shell extract, cranberry extract, pomegranate extract, pomegranate shell extract, pomegranate seed extract, hawthorn fruit extract, pomegranate extract, cinnamon bark extract, grape skin extract, bilberry extract, pine bark extract, pycnogenol, elderberry extract, mulberry root extract, wolfberry (gogi) extract, blackberry extract, blueberry extract, blueberry leaf extract, raspberry extract, turmeric extract, citrus bioflavonoids, blackcurrant, ginger, acai powder, green coffee bean extract, green tea extract, phytic acid, or a combination thereof. In another embodiment, the antioxidant is a synthetic antioxidant such as, for example, butylated hydroxytoluene or butylated hydroxyanisole. Other antioxidants include, but are not limited to, fruits, vegetables, tea, cocoa, chocolate, spices, herbs, rice, organ meats, yeast, whole grains, or cereal grains. Suitable polyphenols include catechins, proanthocyanidins, procyanidins, anthocyanins, quercerin, rutin, reserpine, isoflavones, curcumin, punicalagins, ellagitannins, hesperidin, naringin, citrus flavonoids, chlorogenic acid, other similar materials, and combinations thereof.

[0084] In certain embodiments, the antioxidant is a catechin, such as epigallocatechin gallate (EGCG). Suitable sources of catechins for embodiments of the present invention include, but are not limited to, green black tea, white tea, oolong tea, chocolate, cocoa, red wine, grape seeds, red grape skin, purple grape skin, red grape juice, purple grape juice, berries, pycnogenol, and red apple skin. In some embodiments, the antioxidant is selected from proanthocyanidins, procyanidins, or combinations thereof. Suitable sources of proanthocyanidins and procyanidins for embodiments of the present invention include, but are not limited to, red grapes, purple grapes, cacao, chocolate, grape seeds, red wine, cocoa beans, cranberries, apple peel, plums, blueberries, blackcurrants, chokeberries, green tea leaves, sorghum, cinnamon, barley, red kidney beans, pinto beans, hops, almonds, hazelnuts, pecans, pistachios, pycnogenol, and colorful berries.In certain embodiments, the antioxidant is anthocyanin.Suitable sources of anthocyanins for embodiments of the present invention include, but are not limited to, red berries, blueberries, bilberries, cranberries, raspberries, cherries, pomegranates, strawberries, elderberries, chokeberries, red grape skin, purple grape skin, grape seeds, red wine, blackcurrants, red cassis, cacao, plums, apple peel, peaches, red pears, red cabbage, red onions, blood oranges, and blackberries.

[0085] In some embodiments, the antioxidant is selected from quercetin, rutin, or a combination thereof. Suitable sources of quercetin and rutin for embodiments of this invention include, but are not limited to, red apple, onion, kale, hornberry, bilberry, chocolateberry, cranberry, blackberry, blueberry, strawberry, raspberry, blackcurrant, green tea, plum, apricot, parsley, leek, broccoli, hawkweed, berry wine, and ginkgo. In some embodiments, the antioxidant is resveratrol. Suitable sources of resveratrol for embodiments of this invention include, but are not limited to, red grapes, peanuts, cranberries, blueberries, bilberries, mulberry, Itadori tea, and red wine. In certain embodiments, the antioxidant is an isoflavone. Suitable sources of isoflavones for embodiments of this invention include, but are not limited to, soybeans, soybean products, legumes, alfalfa sprouts, chickpeas, peanuts, and red clover.

[0086] In some embodiments, the antioxidant is curcumin. Suitable sources of curcumin for embodiments of this invention include, but are not limited to, turmeric and mustard. In certain embodiments, the antioxidant is selected from punicalagin, ellagitannin, or a combination thereof. Suitable sources of punicalagin and ellagitannin for embodiments of this invention include, but are not limited to, pomegranate, raspberry, strawberry, walnut, and oak-aged red wine. In some embodiments, the antioxidant is a citrus flavonoid, such as hesperidin or naringin. Suitable sources of citrus flavonoids, such as hesperidin or naringin for embodiments of this invention include, but are not limited to, orange, grapefruit, and citrus juice. In certain embodiments, the antioxidant is chlorogenic acid. Suitable sources of chlorogenic acid for embodiments of this invention include, but are not limited to, green coffee, berbamate, red wine, grape seeds, red grape skin, purple grape skin, red grape juice, purple grape juice, apple juice, cranberry, pomegranate, blueberry, strawberry, sunflower, echinacea, pycnogenol, and apple peel.

[0087] In certain embodiments, the functional ingredient is at least one source of dietary fiber. Numerous polymeric carbohydrates with significantly different structures, both in composition and linkage, are included in the definition of dietary fiber. Such compounds are well known to those skilled in the art, and non-limiting examples include non-starch polysaccharides, lignin, cellulose, methylcellulose, hemicellulose, β-glucan, pectin, gum, mucilage, wax, inulin, oligosaccharides, fructooligosaccharides, cyclodextrin, chitin, and combinations thereof.

[0088] In certain embodiments, the functional ingredient is at least one fatty acid. As used herein, "fatty acid" refers to any straight-chain monocarboxylic acid, including saturated fatty acids, unsaturated fatty acids, long-chain fatty acids, medium-chain fatty acids, short-chain fatty acids, fatty acid precursors (including omega-9 fatty acid precursors), and esterified fatty acids. Suitable omega-3 fatty acids for use in embodiments of the present invention can be derived from, for example, algae, fish, animals, plants, or combinations thereof. Examples of suitable omega-3 fatty acids include, but are not limited to, linolenic acid, alpha-linolenic acid, eicosapentaenoic acid, docosahexaenoic acid, stearidonic acid, eicosatetraenoic acid, and combinations thereof. In some embodiments, suitable omega-3 fatty acids can be provided in fish oil (e.g., menhaden oil, tuna oil, salmon oil, bonito oil, and cod oil), microalgae omega-3 oil, or combinations thereof. In certain embodiments, suitable omega-3 fatty acids may be derived from commercially available omega-3 fatty acid oils such as Microalgae DHA Oil (Martek, Columbia, MD), OmegaPure (Omega Protein, Houston, TX), Marinol C-38 (Lipid Nutrition, Channahon, IL), Bonito Oil and MEG-3 (Ocean Nutrition, Dartmouth, NC), Evogel (Symrise, Holzminden, Germany), Tuna or Salmon Marine Oil (Arista, Wilton, CT), OmegaSource 2000, Menhaden Marine Oil, and Cod Marine Oil (OmegaSource, RTP, NC). Suitable omega-6 fatty acids include, but are not limited to, linoleic acid, gamma-linolenic acid, dihomo-gamma-linolenic acid, arachidonic acid, eicosadienoic acid, docosadienoic acid, adrenic acid, docosapentaenoic acid, and combinations thereof.

[0089] In some embodiments, the functional ingredient is selected from at least one probiotic, prebiotic, and combinations thereof. Examples of probiotics include, but are not limited to, bacteria from genera (e.g., Lactobacillus, Bifidobacterium, Streptococcus) or combinations thereof that confer beneficial effects on humans. In certain embodiments of the present invention, the at least one probiotic is selected from the genus Lactobacillus. Non-limiting examples of species of Lactobacillus found in the human intestinal tract include L. acidophilus, L. casei, L. fermentum, L. savaro, L. brevis, L. leichmannii, L. plantarum, L. cellobiosus, L. reuteri, L. rhamnosus, L. GG, L. bulgaricus, and L. thermophilus. Non-limiting examples of prebiotics include mucopolysaccharides, oligosaccharides, polysaccharides, amino acids, vitamins, nutrient precursors, proteins, and combinations thereof.

[0090] In some embodiments, one or more beverages or one or more slow syrups described herein further comprise herbs, minerals, micronutrients, and vitamins believed to provide the drinker with a boost of energy and an overall sense of improved well-being. Herbs in the composition may include any one or more of ginkgo biloba, guarana, and ginseng. Suitable vitamins or vitamin precursors include ascorbic acid (vitamin C), beta-carotene, niacin (vitamin B3), riboflavin (vitamin B2), thiamine (vitamin B1), niacinamide, folic acid or folic acid, alpha-tocopherol or its esters, vitamin D, retinyl acetate, retinyl palmitate, pyridoxine (vitamin B6), folic acid (vitamin B9), cyanocobalimin (vitamin B12), pantothenic acid, biotin, vitamin A, vitamin E, vitamin K, or a combination thereof.

[0091] Exemplary minerals include sodium, magnesium, chromium, iodine, iron, manganese, calcium, copper, fluoride, potassium, phosphorus, molybdenum, selenium, zinc, or any combination thereof. Minerals can be provided as mineral salts, including carbonate, oxide, hydroxide, chloride, sulfate, phosphate, pyrophosphate, gluconate, lactate, acetate, fumarate, citrate, malate, amino acids, etc. for cationic minerals, and sodium, potassium, calcium, magnesium, etc. for anionic minerals. In some embodiments, exemplary micronutrients can include L-carnitine, choline, coenzyme Q10, alpha-lipoic acid, omega-3 fatty acids, pepsin, phytase, trypsin, lipase, protease, cellulase, or any combination thereof.

[0092] In some embodiments, one or more beverages or one or more slosh syrups described herein further comprise any additive or ingredient listed or described in U.S. Pat. No. 9,169,285 and published U.S. application Ser. No. 2010 / 0009052, each of which is incorporated herein by reference in its entirety.

[0093] In some embodiments, one or more beverages or one or more slow syrups described herein further comprise at least one additional sweetener commonly used in beverages. In some embodiments, one or more beverages or one or more slow syrups described herein further comprise sucrose. In some embodiments, the at least one additional sweetener can be a natural sweetener, a non-natural sweetener, a high-intensity sweetener, a sugar sweetener, an artificial sweetener, or any combination thereof. In some embodiments, the additional sweetener is selected from natural sweeteners other than stevia sweeteners. In other embodiments, the at least one additional sweetener is selected from artificial high-intensity sweeteners. As used herein, the phrase "artificial sweetener" refers to any composition not found in nature that characteristically has greater sweetening potency than sucrose, fructose, or glucose, but fewer calories.

[0094] In some embodiments, the at least one additional sweetener is a sugar sweetener. Non-limiting examples of suitable sugar sweeteners include sucrose, fructose, glucose, erythritol, maltitol, lactitol, sorbitol, mannitol, xylitol, tagatose, trehalose, galactose, rhamnose, cyclodextrins (e.g., alpha-cyclodextrin, beta-cyclodextrin, and gamma-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, fuculose, and glucuronic acid. , gluconic acid, gluconolactone, abequase, galactosamine, xylooligosaccharides (xylotriose, xylobiose, etc.), gentiooligosaccharides (gentiobiose, gentiotriose, gentiotetraose, etc.), galactooligosaccharides, sorbose, ketotriose (dihydroxyacetone (dehydroxyacetone)), aldotriose (glyceraldehyde), nigero-oligosaccharides, fructooligosaccharides (kestose, nystose, etc.), maltotetraose, maltotriol, tetrasaccharides, mannan-oligosaccharides, maltooligosaccharides (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose, etc.), dextrin, lactulose, melibiose, raffinose, rhamnose, ribose, isomerized liquid sugars (e.g., high fructose corn / starch syrup, Examples of suitable sugars include, but are not limited to, fructose corn / starch syrup, HFCS / HFSS (e.g., HFCS55, HFCS42, or HFCS90), coupling sugars, soybean oligosaccharides, glucose syrup, and combinations thereof. Where applicable, either the D or L configuration can be used.

[0095] Non-limiting examples of synthetic high-intensity sweeteners suitable for embodiments of the present disclosure include sucralose, acesulfame potassium, acesulfame, acid and its salts, aspartame, alitame, saccharin and its salts, neohesperidin dihydrochalcone, cyclamate, cyclamic acid and its salts, neotame, advantame, glucosylated steviol glycoside (GSG), and combinations thereof.

[0096] Suitable natural high-potency sweeteners include, but are not limited to, mogroside IV, mogroside V, monk fruit, siamenoside, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizin and its salts, thaumatin, monellin, mabinlin, brazzein, hemandulicin, phyllodulcin, glycyphylin, phloridzin, trilobatin, biunoside, osladin, polypodoside A, pterocaliciside A, pterocaliciside B, mukurogoshiside, fromicicside I, periandrin I, abrusoside A, steviolbioside, and cyclocaliciside I. The natural high-potency sweeteners can be provided as pure compounds or, alternatively, as part of an extract.

[0097] In some embodiments, the additional sweetener may be a chemically or enzymatically modified natural high-potency sweetener. Examples of modified natural high-potency sweeteners include glycosylated natural high-potency sweeteners containing 1 to 50 glycoside residues, such as glucosyl derivatives, galactosyl derivatives, and fructosyl derivatives. Glycosylated natural high-potency sweeteners can be prepared by enzymatic transglycosylation catalyzed by various enzymes with transglycosylation activity.

[0098] The at least one additional sweetener may be present in the beverages and slow syrups disclosed herein in an amount effective to provide a concentration of from about 0.3 ppm to about 3500 ppm, e.g., about 1 ppm, about 50 ppm, about 100 ppm, about 200 ppm, about 300 ppm, about 400 ppm, about 500 ppm, about 600 ppm, about 700 ppm, about 800 ppm, about 900 ppm, about 1000 ppm, about 1100 ppm, about 1200 ppm, about 1300 ppm, about 1400 ppm, about 1500 ppm, about 1600 ppm, about 1700 ppm, about 1800 ppm, about 1900 ppm, about 2000 ppm, about 2500 ppm, about 300 ppm, or about 3500 ppm (including all values and subranges therebetween).

[0099] In some embodiments, one or more beverages or one or more slow syrups described herein are subjected to homogenization conditions, such as high-pressure homogenization, to provide a homogenous beverage composition. Any conventional homogenization equipment, such as equipment available from APV Gaulin, Alfa-Laval, or Niro Soavi, can be used. In some embodiments, the beverage compositions disclosed herein are pasteurized to sterilize the product by destroying undesirable microorganisms. Exemplary processes for destroying or removing undesirable microorganisms include hot-fill, aseptic packaging, ozonation, radiation (e.g., ultraviolet or gamma radiation), membrane permeation, pulsed electric fields, ultrasonication, and the like.

[0100] The present technology is further illustrated by the following examples, which should not be construed as limiting in any way.

[0101] Exemplary food, beverage, and / or other consumable food compositions containing steviol glycoside sweetener compositions are set forth in the table below.

[0102] Exemplary food, beverage, and / or other consumable food compositions provide ppm ranges for typical concentrations of steviol glycoside sweetener compositions when used as the sole sweetener. Concentrations can vary depending on the formulation, flavor, and target consumer.

[0103] [Table 1]

[0104] Foam height and foam stability Example 1 To evaluate the foam height and foam stability of Composition A relative to commercially available Stevia sweeteners, concentrated slow syrups were made by incorporating the sweeteners (Reb A, Reb M, and Composition A) into water using an in-house foaming process. The compositions are shown in Table 2 below.

[0105] [Table 2]

[0106] [Table 3]

[0107] The tested sweeteners were added to heated water at four times the concentration in the final beverage (800 ppm) and mixed for at least 10 minutes to form a concentrated syrup. The syrup was cooled. One part sweetened syrup was added to three parts chilled sparkling seltzer water in a 10 oz glass bottle and immediately closed with a plastic soda cap. The sweetened syrup after adding the seltzer water in the 10 oz bottle was stored in the refrigerator for a minimum of 8 hours.

[0108] A 1000 mL graduated cylinder was placed upside down over the neck of the bottle and sealed. When ready to measure, the graduated cylinder, with the bottle attached, was quickly inverted 180° to force all the liquid from the bottle into the graduated cylinder. Once the beverage was completely drained from the bottle, the maximum foam height (ml) was recorded and a timer was used to measure foam stability (seconds). The results are shown in Table 4.

[0109] [Table 4]

[0110] These experiments demonstrate that Reb A and Reb M exhibit similar foam stability and foam height. Surprisingly, Composition A is observed to have approximately 50% lower foam stability and 15% lower foam height compared to Reb A and Reb M.

[0111] solubility Example 2 The solubility of various concentrations of Composition A (1%, 2%, 5%, 10%, 15%, and 20% by weight of Composition A based on the total amount of steviol glycosides in the composition) was tested in water. Samples were stored / observed at room temperature for 24 hours to 3 weeks. Solubility was assessed using a modified scale from Kraft's patent literature (WO 2013123281 A1).

[0112] On a scale of 1 to 5, a solubility of 1 is a crystalline clear solution, a solubility of 2 shows some cloudiness, a solubility of 3 appears cloudy, a solubility of 4 appears cloudy with some particles, and a solubility of 5 is cloudy and all particles. Samples were observed periodically every 24 hours.

[0113] Experiments showed that 20% by weight of Composition A remained clear after 48 hours, and 10% by weight of Composition A remained clear after 5 days.

[0114] Example 3 The solubility of Composition A was evaluated in a no-added-sugar syrup base using a 5:1 lemon-lime carbonated soft drink (CSD) syrup and a 9:1 slaw of coffee syrup. The syrups were stored at ambient and refrigerated conditions. An artificial control with no added sugar was used for the coffee syrup, and a total sugar control was used for the lemon-lime syrup. Composition A was formulated at 0.9% in lemon-lime syrup. Composition A was formulated at 0.4200% in no-added-sugar coffee syrup.

[0115] [Table 5]

[0116] [Table 6]

[0117] [Table 7]

[0118] Solubility was assessed using a modified scale from Kraft's patent literature (WO 2013123281): Solubility scale: 1: crystalline clear solution, 2: some cloudiness present, 3: some cloudiness with few particles present, 4: more particles present, 5: all particles.

[0119] Composition A used at 0.42% (9-1 slow syrup) and 0.9% (5-1 slow syrup) remained stable under both storage conditions (ambient and refrigerated) at 3 weeks.

[0120] The solubilities of Reb M and Reb D are 0.13% to 0.15% and 0.035% to 0.045%, respectively, at 21° C. Conventional 5-1 and 9-1 slow syrups require 6-fold and 10-fold higher concentrations of sweetener in their respective formulations. Due to the solubility limitations of Reb M and Reb D, Reb M and Reb D are insoluble in 5-1 and 9-1 slow syrups and therefore cannot meet the desired level of sweetness.

[0121] Composition A is highly stable at concentrations up to 10-20% w / w at 21°C and is stable in both 9-1 and 5-1 slow syrups when compared to Reb M and Reb D. This unexpected effect is highly advantageous for beverage manufacturing.

[0122] equivalent The present technology is not limited to the specific embodiments described herein, which are intended as single illustrations of individual aspects of the technology. As will be apparent to those skilled in the art, many modifications and variations of the present technology can be made without departing from its spirit and scope. Functionally equivalent methods and means within the scope of the present technology, in addition to those recited herein, will be apparent to those skilled in the art from the foregoing description. Such modifications and variations are intended to be included within the scope of the present technology. It is understood that the present technology is not limited to particular methods, reagents, compounds, compositions, or biological systems, which can, of course, vary. It is also understood that the terminology used herein is for the purpose of describing particular embodiments only, and is not intended to be limiting.

[0123] Additionally, where features or aspects of the present disclosure are described in terms of a Markush group, one of skill in the art will recognize that the present disclosure also describes any individual members or subgroups of members of the Markush group.

[0124] As will be understood by those skilled in the art, for any and all purposes, and in view of providing a specifically written description, all ranges disclosed herein also encompass any and all possible subranges and combinations of those subranges. Any recited range can be readily recognized as fully describing and allowing for that same range to be divided into at least one half, one third, one quarter, one fifth, one tenth, etc. As a non-limiting example, each range discussed herein can be readily divided into a lower third, middle third, and upper third, etc. Also, as will be understood by those skilled in the art, terms such as "up to," "at least," "greater than," and "less than" all refer to ranges that are inclusive of the recited numbers and that can be subsequently divided into the subranges discussed above. Finally, as will be understood by those skilled in the art, a range includes each individual element. Thus, for example, a group having 1 to 3 atoms refers to groups having 1, 2, or 3 atoms. Similarly, a group having 1 to 5 atoms refers to groups having 1, 2, 3, 4, or 5 atoms, etc.

[0125] All patents, patent applications, provisional applications, and publications mentioned or cited herein are incorporated by reference in their entirety, including all figures and tables, to the extent not inconsistent with the explicit teachings of this specification.

Claims

1. An edible composition comprising a steviol glycoside composition containing 5 to 30% by weight of rebaudioside M (reb M), 15 to 35% by weight of rebaudioside AM (reb AM), and 10 to 25% by weight of rebaudioside N2 (reb N2), based on the total amount of steviol glycosides in the edible composition, wherein the edible composition has a foam height at least about 1% lower than that of a control composition sweetened with rebaudioside (reb A) that does not contain the steviol glycoside composition, a foam stability at least about 1% lower than that of a control composition sweetened with reb A that does not contain the steviol glycoside composition, or a combination thereof.

2. The composition according to claim 1, wherein the steviol glycoside sweetener composition further comprises rebaudioside O4 (reb O4).

3. The composition according to claim 1, wherein the composition has a foam height that is about 1% to about 50% lower than that of a control composition sweetened with reb A that does not contain the steviol glycoside composition, a foam stability that is about 1% to about 75% lower than that of a control composition sweetened with reb A that does not contain the steviol glycoside composition, or a combination thereof.

4. The composition according to claim 1, wherein the composition has a foam height that is about 45% to about 65% lower than that of a control composition sweetened with reb A that does not contain the steviol glycoside composition.

5. The composition according to claim 1, wherein the composition has a foam stability that is about 10% to about 30% lower than that of a control composition sweetened with reb A that does not contain the steviol glycoside composition.

6. The composition according to claim 1, wherein the foam height and foam stability are determined by a foam height assay, a foam stability assay, or one or more methods described in Example 1 or 2.

7. The composition according to claim 1, wherein the composition has a pH in the range of about 2.2 to about 7.

5.

8. The composition according to any one of claims 1 to 7, wherein the steviol glycoside composition is present in an amount of 5 ppm to 5000 ppm based on the entire composition.

9. The composition according to any one of claims 1 to 7, wherein the composition is a slow syrup configured to be diluted in a liquid medium to form a beverage.

10. The composition according to any one of claims 1 to 7, wherein the composition is a carbonated beverage.

11. The composition according to any one of claims 1 to 7, wherein the composition exhibits at least 1% sucrose sweetness equivalent.

12. An edible composition comprising a steviol glycoside composition containing 5 to 30% by weight of rebaudioside M (reb M), 15 to 35% by weight of rebaudioside AM (reb AM), and 10 to 25% by weight of rebaudioside N2 (reb N2), based on the total amount of steviol glycosides in the edible composition, wherein the edible composition has improved solubility compared to a control composition sweetened with reb M without containing the steviol glycoside composition, improved solubility compared to a control composition sweetened with reb D without containing the steviol glycoside composition, or a combination thereof.

13. A dry blend of steviol glycosides, comprising, based on the total amount of steviol glycosides in the blend, 5 to 30% by weight of reb M, 15 to 35% by weight of reb AM, and 10 to 25% by weight of reb N2 on a dry basis, wherein the steviol glycosides have a combined water solubility of up to 20% at 21°C.

14. The composition according to claim 12, wherein the composition is a beverage.

15. The composition according to claim 12, wherein the steviol glycoside composition is present in an amount ranging from about 450 ppm to about 15,000 ppm.

16. The composition according to claim 12, wherein the steviol glycoside composition is present in an amount ranging from about 750 ppm to about 25,000 ppm.

17. The composition according to claim 12, wherein the steviol glycoside composition is present in an amount ranging from about 18,000 ppm to about 60,000 ppm.

18. The composition according to claim 12, wherein the composition is a slow syrup configured to be diluted in a liquid medium to form a beverage.

19. The composition according to claim 12, wherein the composition exhibits at least 1% sucrose sweetness equivalent.