Enhanced water beverage with improved taste

Abstract

Disclosed herein are enhanced water beverages containing sucralose and monk fruit extract (MFE), and methods for improving the taste or off-taste of enhanced water beverages using a sweetener system containing sucralose and MFE. Also disclosed are methods for preparing enhanced water beverages with improved taste or off-taste.

Description

[Technical Field]

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS This application claims priority to U.S. Provisional Patent Application No. 63 / 409,486, filed September 23, 2022, which is incorporated herein by reference in its entirety. Disclosed herein are enhanced water beverages (eg, fruit-flavored enhanced water beverages) sweetened with sucralose and monk fruit extract (MFE). [Background technology]

[0002] In recent years, there has been a significant increase in demand for alternatives to traditional still water beverages (tap water, spring water, or purified water), including beverages that may provide health benefits to consumers beyond simple hydration. Specifically, beverages that are enhanced with vitamins, minerals, electrolytes, and / or herbs have attracted significant interest. Such beverages are specifically referred to as "enhanced water beverages," "near-water beverages," "functional beverages," and "sports drinks."

[0003] Enriched water beverages can be full-calorie (e.g., sweetened with sucrose), medium-calorie, or zero-calorie. Consumers generally prefer "sugar-free" versions of beverages, and various sucrose-free fortified water beverages are available (e.g., Vitaminwater® Zero Sugar). Low-calorie or no-calorie fortified water beverages contain high-potency sweeteners, including natural high-potency sweeteners, to provide sweetness in the absence of sucrose. Stevia-based and monk fruit-based natural high-potency sweeteners are common. However, these sweeteners are known to cause unpleasant off-tastes and tastes different from sucrose, such as delayed sweetness onset, a lingering sweet aftertaste, bitterness, metallic taste, astringency, refreshing taste, licorice-like taste, watery taste, and unpleasant mouthfeel. Furthermore, the use of high-potency sweeteners can weaken the flavor components of fortified water beverages. Summary of the Invention [Problem to be solved by the invention]

[0004] There remains a need for enhanced water beverages sweetened with natural high-potency sweeteners that have improved taste and flavor profiles. [Means for solving the problem]

[0005] Disclosed herein is an enhanced water beverage (e.g., a fruit-flavored enhanced water beverage) sweetened with sucralose and monk fruit extract (MEF). In some embodiments, the enhanced water beverage has one or more improved sensory characteristics or attributes (e.g., reduced bitterness, improved mouthfeel, reduced sweetness linger, improved sweetness onset) compared to enhanced water beverages known in the art.

[0006] In a first aspect, an enhanced water beverage is provided that includes sucralose and monk fruit extract (MFE), the beverage being erythritol-free. In a second aspect, a method of improving one or more sensory properties or attributes of an fortified water beverage is disclosed, the method comprising: (i) providing monk fruit extract (MFE) and sucralose; and (ii) adding the MFE and sucrose to a beverage matrix, wherein the beverage does not contain erythritol.

[0007] In a third aspect, a method of making a fortified beverage is disclosed, the method comprising: (i) providing monk fruit extract (MFE) and sucralose; and (ii) adding the MFE and sucrose to a beverage matrix, wherein the fortified water beverage is erythritol-free.

[0008] In one embodiment, the fortified water beverage does not contain rebaudioside A or rebaudioside B. In one embodiment, the enhanced water beverage does not contain allulose. In one embodiment, the enhanced water beverage contains about 85 to 100 ppm sucralose. In a particular embodiment, the enhanced water beverage contains about 90 to about 95 ppm sucralose. In one embodiment, the fortified water beverage comprises about 45 to about 55 ppm monk fruit extract. In a specific embodiment, the fortified water beverage comprises about 48 to about 52 ppm monk fruit extract.

[0009] In certain embodiments, the fortified water beverage comprises about 90 to about 95 ppm sucralose and about 45 to about 55 ppm monk fruit extract. In one embodiment, the monk fruit extract comprises at least about 35% mogroside V. In one embodiment, the monk fruit extract contains about 35% to about 55% mogroside V. In one embodiment, the monk fruit extract contains about 50% mogroside V.

[0010] In a particular embodiment, the fortified water beverage comprises about 90 to about 95 ppm sucralose and about 45 to 50 ppm monk fruit extract, the monk fruit extract comprising about 50% mogroside V. In one embodiment, the fortified water beverage has about 4 to about 8% SE sucrose equivalent (SE). In a particular embodiment, the fortified water beverage has about 7 to about 8% SE sucrose.

[0011] In a particular embodiment, the fortified water beverage comprises about 90 to about 95 ppm sucralose and about 45 to 50 ppm monk fruit extract, the monk fruit extract comprising about 50% mogroside V, and the fortified water beverage has a sucrose equivalent of about 7 to 8% SE. In one embodiment, the enhanced water beverage further comprises phloretin. In a particular embodiment, the fortified beverage comprises about 500 ppm phloretin. In one embodiment, the enhanced water beverage is non-carbonated. In another embodiment, the enhanced water beverage is carbonated. DETAILED DESCRIPTION OF THE INVENTION

[0012] I. Definition As used herein, the terms "additive" or "additive" refer to the expected effect when compounds are combined, i.e., the sum of the effects of the individual compounds. Deviations from additivity are considered synergistic or antagonistic.

[0013] As used herein, the term "antagonism" refers to a surprising and unexpected effect when the combined effect of compounds is less than the expected additive effect. It is the opposite of synergy. Synonyms include, for example, subadditivity, depotentiation, negative interaction, negative synergy, and infra-additive. In one embodiment of the compositions disclosed herein, the use of sucralose and MFE in combination results in less bitterness than would be expected from the combination of MFE and sucralose, each of which is known to impart some bitterness. As used herein, the term "beverage" refers to a liquid suitable for human consumption. In one embodiment, the beverages disclosed herein are in liquid form that can be consumed without the addition of further liquid, i.e., ready-to-drink beverages.

[0014] The terms "bitter taste" or "bitter taste perception" are used interchangeably herein to refer to one of five basic taste qualities, including sweet, sour, salty, bitter, and savory. This is particularly a sharp, acrid, astringent, rancid, and / or metallic taste, and is generally unpleasant or unpleasant. Bitter taste is generally understood to be perceived by activation of at least one or more of the 25 distinct bitter taste receptors (TAS2R) located in the taste buds of the tongue. Bitter taste can be determined by taste testing (e.g., using skilled sensory evaluation), bitter taste receptor assays (e.g., cell-based bitter taste receptor assays), or other means known in the art. A single compound, such as a high-potency sweetener, may have both sweet and bitter taste perceptions.

[0015] As used herein, the term "enhanced water beverage" refers to a beverage sold as water to which one or more ingredients, such as vitamins and minerals, have been added. As used herein, the term "extract" refers to a composition comprising one or more compounds separated from monk fruit by an extraction process. In one embodiment, the monk fruit is ripe at the time of extraction. In one embodiment, the monk fruit is fresh (not dried) at the time of extraction. In another embodiment, the monk fruit is vacuum dried at the time of extraction.

[0016] As used herein, the term "high-intensity sweetener" refers to a sweetener that is several times sweeter than sucrose. Representative, non-limiting examples include sucralose, aspartame, advantame, acesulfame potassium, neotame, and saccharin. Some individuals report unpleasant sensations from these sweeteners, such as a bitter taste and a metallic side taste. The term "improved" as used herein in reference to a property (e.g., taste, mouthfeel, sweetness onset) refers to a detectable positive change in the property when compared to a standard. The degree of improvement can vary.

[0017] The term "mogroside" as used herein refers to a group of cucurbitane triterpenoid glycosides found in certain plants, such as monk fruit, including mogroside IIA1, mogroside IIB, 7-oxomogroside IIE, 11-oxomogroside A1, mogroside IIIA2, 11-deoxymogroside III, 11-oxomogroside IVA, mogroside V, 7-oxomogroside V, 11-oxo-mogroside V, and mogroside VI.

[0018] The term "monk fruit" as used herein refers to the fruit of Siraitia grosvenorii, a herbaceous perennial vine native to tropical Southeast Asia, sometimes called Luo Han Guo. Monk fruit contains essential oils, sugars, protein, vitamins, and flavors. It is also rich in mogrosides. Monk fruit extract is known for its use as a sweetener. However, monk fruit extract is known to be associated with sweetness lingering and off-tastes. Monk fruit extract available from commercial sources can be used in the present invention. Alternatively, monk fruit extract may be prepared from monk fruit prior to use according to any method known in the art. The monk fruit extract used herein may be crude or may be further refined or concentrated to increase the content of mogrosides, including mogroside V.

[0019] The term "mouthfeel" as used herein refers to the physical sensations experienced or felt in the mouth caused by a beverage or its components. Mouthfeel may also refer to the texture that comes into contact with the tongue, palate, teeth, gums, or throat. Mouthfeel is considered to be distinct from taste / flavor. An example of a mouthfeel that is considered unpleasant is dryness.

[0020] As used herein, the term "off-taste" refers to the amount or degree of a taste that is not characteristic or normally found in a composition, such as a beverage product, and is generally used in the sense of being undesirable. In one embodiment, the off-taste can be bitter, astringent, refreshing, metallic, or a combination thereof. In embodiments herein, the beverage compositions disclosed herein (e.g., enhanced water beverage compositions) exhibit reduced or no off-taste compared to beverage compositions known in the art.

[0021] The term "phloretin" as used herein refers to a simple dihydrochalcone found in certain fruits (e.g., apples, strawberries). More specifically, phloretin is the aglucone moiety of phlorizin, a polyphenolic compound. It is separated from phlorizin by acid hydrolysis. Alternatively, phloretin can be synthesized directly and completely by known processes. Phloretin has a sweet taste but is also known to exhibit an off-taste.

[0022] As used herein, the term "parts per million" or "ppm" refers to parts per million on a w / w or wt / wt basis. As used herein, the term "decreased" refers to a negative change in a detectable property when compared to a standard. As used herein, the term "solvent" refers to a liquid that can dissolve or substantially disperse another substance. Water is one example of a solvent. A solvent may also be a combination of two or more different solvents.

[0023] As used herein, the term "sucralose" refers to a non-nutritive sweetener derived from sucrose by replacing the hydroxyl groups at the 4, 1', and 6' positions with chlorine. Sucralose provides a much higher sweetness intensity than sucrose. However, the use of sucrose is associated with sweetness linger and off-tastes. As used herein, the term "sucrose equivalent" or "SE" refers to the amount of non-sucrose sweetener needed to provide a given percentage of the sweetness of sucrose in a composition, e.g., a beverage.

[0024] As used herein, the term "sweetener" refers to an orally ingested product that produces a sweet taste when ingested alone. Exemplary, non-limiting sweeteners include high-intensity sweeteners, bulk sweeteners, sweeteners, and low-sweetness products produced by synthetic, fermentation, or enzymatic conversion methods. In some embodiments herein, a beverage (e.g., an enhanced water beverage) contains one or more sweeteners. The term "sweetener system" as used herein refers to a system containing one or more compounds used together to sweeten a sweetenable composition (e.g., a beverage) when provided separately. In some embodiments herein, a high-intensity sweetener (e.g., sucralose) and monk fruit extract constitute a sweetener system for use in sweetening a beverage, such as a fortified water beverage. In certain embodiments, the high-intensity sweetener (e.g., sucralose) and monk fruit extract are the only sweeteners present in the beverage. Optionally, the beverage may contain other flavors or tastants.

[0025] As used herein, the term "synergism" or "synergistic effect" refers to a surprising and unexpected effect when the combined effect of two or more compounds is greater than the expected additive effect. The term "temporal profile," as used herein in connection with a composition or sweetener, is a measure of the perceived sweetness intensity of the composition or sweetener over time. A desirable or advantageous temporal profile is one in which sweetness is observed immediately and has a short sweetness linger, similar to that of sucrose. A less desirable or unfavorable temporal profile is one in which sweetness perception is delayed or has a sweetness linger longer than that of sucrose.

[0026] The terms "weight percent," "wt-%," "percent by weight," "wt %," and variations thereof, as used herein, refer to the concentration of a substance as the weight of that substance divided by the total weight of the composition multiplied by 100. As used herein, it is understood that "percent," "%," and the like are intended to be synonymous with "weight percent," "wt-%," and the like.

[0027] II. Beverage Disclosed herein are beverages, such as fortified water beverages, sweetened with a high-potency sweetener (e.g., sucralose) and a monk fruit material derived, extracted, or otherwise obtained from monk fruit. In one embodiment, the monk fruit material is monk fruit extract (MFE). Enhanced water beverages include a beverage matrix, i.e., a base component in which the ingredients are dissolved. The beverage matrix can be any suitable drinkable liquid.

[0028] In one embodiment, the beverage includes drinking-quality water as a matrix, which may be, for example, deionized water, distilled water, reverse osmosis water, carbon-treated water, purified water, demineralized water, combinations thereof, etc. Additional suitable beverage matrix components include, but are not limited to, phosphoric acid, phosphate buffer, citric acid, citrate buffer, and carbon-treated water.

[0029] In certain embodiments, water is present in the beverage at at least about 90% w / v, at least about 91% w / v, at least about 92% w / v, at least about 93% w / v, at least about 94% w / v, at least about 95% w / v, at least about 96% w / v, at least about 97% w / v, at least about 98% w / v, at least about 99% w / v, at least about 99.1% w / v, at least about 99.2% w / v, at least about 99.3% w / v, at least about 99.4% w / v, at least about 99.5% w / v, at least about 99.6% w / v, at least about 99.7% w / v, at least about 99.8% w / v, or at least about 99.9% w / v.

[0030] A non-limiting example of a pH range for the fortified water beverage can be from about 1.8 to about 10. Further examples include a pH range of from about 2 to about 5. In certain embodiments, the pH of the beverage can be from about 2.5 to about 4.2. Fortified water beverages may be caffeinated (i.e., contain caffeine) or caffeine-free. Caffeine, also known as 1,3,7-trimethylxanthine, is a white, odorless, bitter-tasting substance. When caffeine is present, the total amount of caffeine may be, for example, about 1 to about 3 volumes (vol).

[0031] The enhanced water beverage can be flavored. In one embodiment, the enhanced water beverage is fruit flavored. Examples of fruit flavors include lime, grape, mango, watermelon, coconut, lemon, orange, tangerine, raspberry, apple, pear, peach, blackberry, and strawberry. The total amount of flavoring agent can be about 0.0001 to about 1.0% (w / w). The temperature of the fortified water beverage may be, for example, in the range of about 4°C to about 100°C, such as in the range of about 4°C to about 25°C.

[0032] In one embodiment, the enhanced water beverage does not contain erythritol. In one embodiment, the fortified water beverage does not contain rebaudioside, such as rebaudioside A or rebaudioside B. In one embodiment, the enhanced water beverage does not contain rare sugars such as allulose.

[0033] The monk fruit extract can be any suitable monk fruit extract. It can be obtained from monk fruit leaves and / or other plant structures, such as fruit, seeds, stems, or fleshy plant parts. In certain embodiments, the monk fruit extract is washed, and the seeds and skin are optionally removed, and then the fruit is crushed, and then the crushed fruit is filtered and extracted using a suitable solvent system (e.g., water extraction). Representative non-limiting examples of methods for preparing monk fruit extract can be found in U.S. Patent Application Publication Nos. 20110021456 and 20210274822A1.

[0034] In one embodiment, the monk fruit extract is prepared from fresh (undried) monk fruit after harvest. In another embodiment, the monk fruit extract is prepared from monk fruit that has been harvested and then dried. Any suitable drying method can be used. Representative, non-limiting examples of drying methods include freeze-drying, freeze-vacuum drying, microwave drying, microwave-vacuum drying, microwave-vacuum-infrared drying, and microwave-vacuum drying after freezing.

[0035] In some embodiments, the monk fruit extract is further processed, for example, by decolorization, purification, and / or concentration. In certain embodiments, the monk fruit extract is enriched for one or more mogrosides. Impurities can be removed, for example, using adsorption (e.g., using activated carbon) and elution steps. In certain embodiments, the monk fruit extract is not treated with erythritol.

[0036] The composition of monk fruit extracts can vary depending on, for example, growing conditions and / or preparation processes. The composition of the extract can be analyzed by any suitable method, such as high performance thin layer chromatography (HPTLC).

[0037] In one embodiment, the monk fruit extract comprises mogroside I, mogroside II, mogroside III, mogroside IV, neomogroside, 11-oxo-mogroside V, mogroside VI, mogroside V, and siamenoside I, or a combination thereof. In some embodiments, the monk fruit extract contains one or more proteins or protein fragments. In one embodiment, the total mogroside content of the MFE is about 85 wt.% or more, about 88 wt.% or more, about 90 wt.% or more, about 92 wt.% or more, about 94 wt.% or more, about 96 wt.% or more, or about 95 wt.% or more.

[0038] In one embodiment, the monk fruit extract contains mogroside V:

[0039] [ka]

[0040] Contains:

[0041] Mogroside V is very sweet and low in calories. The amount of mogroside V in the MFE extract can vary. In one embodiment, the mogroside V content of the MFE is at least about 35 wt.%, or, more specifically, at least about 38 wt.%, at least about 40 wt.%, at least about 42 wt.%, at least about 44 wt.%, at least about 46 wt.%, at least about 48 wt.%, at least about 50 wt.%, at least about 52 wt.%, at least about 54 wt.%, at least about 56 wt.%, at least about 58 wt.%, at least about 60 wt.%, at least about 62 wt.%, at least about 64 wt.%, at least about 66 wt.%, at least about 68 wt.%, at least about 70 wt.%, at least about 72 wt.%, at least about 74 wt.%, at least about 76 wt.%, at least about 78 wt.%, or at least about 80 wt.% mogroside V.

[0042] In one embodiment, the monk fruit extract contains about 35 to about 55 wt.% mogroside V, or more specifically, about 35%, about 38%, about 40%, about 42%, about 44%, about 46%, about 48%, about 50%, about 52%, or about 55% mogroside V. In one embodiment, the monk fruit extract comprises less than about 99%, less than 98%, less than 97%, less than 96%, or less than 95% mogroside V.

[0043] The amount of monk fruit extract in the beverage can vary. In one embodiment, the monk fruit extract is present in the beverage at about 10 ppm, about 11 ppm, about 12 ppm, about 13 ppm, about 14 ppm, about 15 ppm, about 16 ppm, about 17 ppm, about 18 ppm, about 19 ppm, about 20 ppm, about 21 ppm, about 22 ppm, about 23 ppm, about 24 ppm, about 25 ppm, about 26 ppm, about 27 ppm, about 28 ppm, about 29 ppm , about 30ppm, about 31ppm, about 32ppm, about 33ppm, about 34ppm, about 35ppm, about 36ppm, about 37ppm, about 38ppm, about 39ppm, about 40ppm, about 41 ppm, approximately 42ppm, approximately 43ppm, approximately 44ppm, approximately 45ppm, approximately 46ppm, approximately 47ppm, approximately 48ppm, approximately 49ppm, approximately 50ppm, approximately 51ppm, approximately 52ppm, approximately 53ppm, approximately 54ppm, approximately 55ppm, approximately 56ppm, approximately 57ppm, approximately 58ppm, approximately 59ppm, approximately 60ppm, approximately 61ppm, approximately 62ppm, approximately 63ppm, approximately 64pp m, about 65ppm, about 66ppm, about 67ppm, about 68ppm, about 69ppm, about 70ppm, about 71ppm, about 72ppm, about 73ppm, about 74ppm, about 75ppm, about 76 ppm, about 77ppm, about 78ppm, about 79ppm, about 80ppm, about 81ppm, about 82ppm, about 83ppm, about 84ppm, about 85ppm, about 86ppm, about 87ppm, about 88ppm, approximately 89ppm, approximately 90ppm, approximately 91ppm, approximately 92ppm, approximately 93ppm, approximately 94ppm, approximately 95ppm, approximately 96ppm, approximately 97ppm, approximately 98ppm, approximately 99ppmApproximately 100ppm, approximately 110ppm, approximately 120ppm, approximately 130ppm, approximately 140ppm, approximately 150ppm, approximately 160ppm, approximately 170ppm, approximately 180ppm, approximately 190ppm, approximately 200ppm, approximately 21 0ppm, approximately 220ppm, approximately 230ppm, approximately 240ppm, approximately 250ppm, approximately 260ppm, approximately 270ppm, approximately 280ppm, approximately 290ppm, approximately 300ppm, approximately 310ppm, approximately 320ppm , about 330 ppm, about 340 ppm, about 350 ppm, about 360 ppm, about 370 ppm, about 380 ppm, about 390 ppm, about 400 ppm, about 410 ppm, about 420 ppm, about 430 ppm, about 440 ppm, about 450 ppm, about 460 ppm, about 470 ppm, about 480 ppm, about 490 ppm, about 500 ppm, about 510 ppm, about 520 ppm, about 530 ppm, about 540 ppm, about 550 ppm , about 560ppm, about 570ppm, about 580ppm, about 590ppm, about 600ppm, about 610ppm, about 620ppm, about 630ppm, about 640ppm, about 650ppm, about 660ppm, about 67 0ppm, approximately 680ppm, approximately 690ppm, approximately 700ppm, approximately 710ppm, approximately 720ppm, approximately 730ppm, approximately 740ppm, approximately 750ppm, approximately 760ppm, approximately 770ppm, approximately 780ppm , about 790 ppm, about 800 ppm, about 810 ppm, about 820 ppm, about 830 ppm, about 840 ppm, about 850 ppm, about 860 ppm, about 870 ppm, about 880 ppm, about 890 ppm, about 900 ppm, about 910 ppm, about 920 ppm, about 930 ppm, about 940 ppm, about 950 ppm, about 960 ppm, about 970 ppm, about 980 ppm, about 990 ppm, about 1,000 ppm.

[0044] In certain embodiments, the beverage comprises from about 1 to about 80 ppm monk fruit extract, more specifically, from about 30 to about 60 ppm, from about 40 to about 55 ppm, from about 45 to 55 ppm, from about 46 to about 54 ppm, or from about 48 to about 52 ppm monk fruit extract. In another particular embodiment, the beverage comprises about 40, about 42, about 44, about 46, about 48, about 50, about 52, about 54, about 56, about 58, or about 60 ppm of monk fruit extract.

[0045] The amount of sucralose can vary. In one embodiment, sucralose is present in the beverage at about 10 ppm, about 11 ppm, about 12 ppm, about 13 ppm, about 14 ppm, about 15 ppm, about 16 ppm, about 17 ppm, about 18 ppm, about 19 ppm, about 20 ppm, about 21 ppm, about 22 ppm, about 23 ppm, about 24 ppm, about 25 ppm, about 26 ppm, about 27 ppm, about 28 ppm, about 29 ppm, about 30 ppm, about 31 ppm, about 32 ppm, about 33 ppm, about 34 ppm, about 35 ppm, about 36 ppm, about 37 ppm, about 38 ppm, about 39 ppm, about 40 ppm, about 41 ppm, about 42 ppm, about 43 ppm, about 44 ppm, about 45 ppm, about 46 ppm, about 47 ppm, about 48 ppm, about 49 ppm, about 50 ppm, about 51 ppm, about 52 ppm, about 53 ppm, about 54 ppm, about 55 ppm, about 56 ppm, about 57 ppm, about 58 ppm, about 59 ppm, about 60 ppm, about 61 ppm, about 62 ppm, about 63 ppm, about 64 ppm, about 65 ppm, about 66 ppm, about 67 ppm, about 68 ppm, about 69 ppm, about 70 ppm, about 71 ppm, about 72 ppm, about 73 ppm, about 74 ppm, about 75 ppm, about 76 ppm, about 77 ppm, about 78 ppm, about 79 ppm, about 80 ppm, about 81 ppm, about 82 ppm, about 83 ppm, about 84 ppm, about 85 ppm, about 86 ppm, about 87 ppm, about 88 ppm, about 89 ppm, about 90 ppm 0ppm, approximately 31ppm, approximately 32ppm, approximately 33ppm, approximately 34ppm, approximately 35ppm, approximately 36ppm, approximately 37ppm, approximately 38ppm, approximately 39ppm, approximately 40ppm, approximately 41ppm , about 42ppm, about 43ppm, about 44ppm, about 45ppm, about 46ppm, about 47ppm, about 48ppm, about 49ppm, about 50ppm, about 51ppm, about 52ppm, about 53 ppm, approximately 54ppm, approximately 55ppm, approximately 56ppm, approximately 57ppm, approximately 58ppm, approximately 59ppm, approximately 60ppm, approximately 61ppm, approximately 62ppm, approximately 63ppm, approximately 64ppm, Approximately 65ppm, approximately 66ppm, approximately 67ppm, approximately 68ppm, approximately 69ppm, approximately 70ppm, approximately 71ppm, approximately 72ppm, approximately 73ppm, approximately 74ppm, approximately 75ppm, approximately 76p pm, about 77ppm, about 78ppm, about 79ppm, about 80ppm, about 81ppm, about 82ppm, about 83ppm, about 84ppm, about 85ppm, about 86ppm, about 87ppm, about 88ppm, approximately 89ppm, approximately 90ppm, approximately 91ppm, approximately 92ppm, approximately 93ppm, approximately 94ppm, approximately 95ppm, approximately 96ppm, approximately 97ppm, approximately 98ppm, approximately 99ppmApproximately 100ppm, approximately 110ppm, approximately 120ppm, approximately 130ppm, approximately 140ppm, approximately 150ppm, approximately 160ppm, approximately 170ppm, approximately 180ppm, approximately 190ppm, approximately 200ppm, approximately 21 0ppm, approximately 220ppm, approximately 230ppm, approximately 240ppm, approximately 250ppm, approximately 260ppm, approximately 270ppm, approximately 280ppm, approximately 290ppm, approximately 300ppm, approximately 310ppm, approximately 320ppm , about 330 ppm, about 340 ppm, about 350 ppm, about 360 ppm, about 370 ppm, about 380 ppm, about 390 ppm, about 400 ppm, about 410 ppm, about 420 ppm, about 430 ppm, about 440 ppm, about 450 ppm, about 460 ppm, about 470 ppm, about 480 ppm, about 490 ppm, about 500 ppm, about 510 ppm, about 520 ppm, about 530 ppm, about 540 ppm, about 550 ppm , about 560ppm, about 570ppm, about 580ppm, about 590ppm, about 600ppm, about 610ppm, about 620ppm, about 630ppm, about 640ppm, about 650ppm, about 660ppm, about 67 0ppm, approximately 680ppm, approximately 690ppm, approximately 700ppm, approximately 710ppm, approximately 720ppm, approximately 730ppm, approximately 740ppm, approximately 750ppm, approximately 760ppm, approximately 770ppm, approximately 780ppm , about 790 ppm, about 800 ppm, about 810 ppm, about 820 ppm, about 830 ppm, about 840 ppm, about 850 ppm, about 860 ppm, about 870 ppm, about 880 ppm, about 890 ppm, about 900 ppm, about 910 ppm, about 920 ppm, about 930 ppm, about 940 ppm, about 950 ppm, about 960 ppm, about 970 ppm, about 980 ppm, about 990 ppm, about 1,000 ppm.

[0046] In particular embodiments, the beverage comprises about 50 to about 150 ppm sucralose, more specifically, about 75 to about 125 ppm, about 85 to 100 ppm, or about 90 to about 95 ppm sucralose. In certain embodiments, the beverage comprises about 88, about 90, about 92, about 94, about 96, or about 98 ppm sucralose.

[0047] In some embodiments, an enhanced water beverage is provided comprising about 90-95 ppm sucralose and about 45 to about 52 ppm monk fruit extract, the monk fruit extract comprising about 35 to about 55 wt.% mogroside V. Optionally, the enhanced water beverage comprises one or more of erythritol, a rebaudioside (e.g., rebaudioside A or rebaudioside B), or a rare sugar (e.g., allulose).

[0048] Optionally, the enhanced water beverages disclosed herein may also contain one or more dihydrochalcones, such as phloretin, shown below.

[0049] [ka]

[0050] The amount of phloretin can vary. In one embodiment, phloretin is present in the beverage at about 10 ppm, about 11 ppm, about 12 ppm, about 13 ppm, about 14 ppm, about 15 ppm, about 16 ppm, about 17 ppm, about 18 ppm, about 19 ppm, about 20 ppm, about 21 ppm, about 22 ppm, about 23 ppm, about 24 ppm, about 25 ppm, about 26 ppm, about 27 ppm, about 28 ppm, about 29 ppm, about 30 ppm, or about 31 ppm. ppm, approximately 31ppm, approximately 32ppm, approximately 33ppm, approximately 34ppm, approximately 35ppm, approximately 36ppm, approximately 37ppm, approximately 38ppm, approximately 39ppm, approximately 40ppm, approximately 41ppm, Approximately 42ppm, approximately 43ppm, approximately 44ppm, approximately 45ppm, approximately 46ppm, approximately 47ppm, approximately 48ppm, approximately 49ppm, approximately 50ppm, approximately 51ppm, approximately 52ppm, approximately 53p pm, approximately 54ppm, approximately 55ppm, approximately 56ppm, approximately 57ppm, approximately 58ppm, approximately 59ppm, approximately 60ppm, approximately 61ppm, approximately 62ppm, approximately 63ppm, approximately 64ppm, approximately 65ppm, approximately 66ppm, approximately 67ppm, approximately 68ppm, approximately 69ppm, approximately 70ppm, approximately 71ppm, approximately 72ppm, approximately 73ppm, approximately 74ppm, approximately 75ppm, approximately 76pp m, about 77ppm, about 78ppm, about 79ppm, about 80ppm, about 81ppm, about 82ppm, about 83ppm, about 84ppm, about 85ppm, about 86ppm, about 87ppm, about 8 8ppm, approximately 89ppm, approximately 90ppm, approximately 91ppm, approximately 92ppm, approximately 93ppm, approximately 94ppm, approximately 95ppm, approximately 96ppm, approximately 97ppm, approximately 98ppm, approximately 99ppmApproximately 100ppm, approximately 110ppm, approximately 120ppm, approximately 130ppm, approximately 140ppm, approximately 150ppm, approximately 160ppm, approximately 170ppm, approximately 180ppm, approximately 190ppm, approximately 200ppm, approximately 21 0ppm, approximately 220ppm, approximately 230ppm, approximately 240ppm, approximately 250ppm, approximately 260ppm, approximately 270ppm, approximately 280ppm, approximately 290ppm, approximately 300ppm, approximately 310ppm, approximately 320ppm , about 330 ppm, about 340 ppm, about 350 ppm, about 360 ppm, about 370 ppm, about 380 ppm, about 390 ppm, about 400 ppm, about 410 ppm, about 420 ppm, about 430 ppm, about 440 ppm, about 450 ppm, about 460 ppm, about 470 ppm, about 480 ppm, about 490 ppm, about 500 ppm, about 510 ppm, about 520 ppm, about 530 ppm, about 540 ppm, about 550 ppm , about 560ppm, about 570ppm, about 580ppm, about 590ppm, about 600ppm, about 610ppm, about 620ppm, about 630ppm, about 640ppm, about 650ppm, about 660ppm, about 67 0ppm, approximately 680ppm, approximately 690ppm, approximately 700ppm, approximately 710ppm, approximately 720ppm, approximately 730ppm, approximately 740ppm, approximately 750ppm, approximately 760ppm, approximately 770ppm, approximately 780ppm , about 790 ppm, about 800 ppm, about 810 ppm, about 820 ppm, about 830 ppm, about 840 ppm, about 850 ppm, about 860 ppm, about 870 ppm, about 880 ppm, about 890 ppm, about 900 ppm, about 910 ppm, about 920 ppm, about 930 ppm, about 940 ppm, about 950 ppm, about 960 ppm, about 970 ppm, about 980 ppm, about 990 ppm, about 1,000 ppm.

[0051] In one embodiment, the amount of phloretin is about 100 ppm to about 800 ppm, more specifically, about 200 ppm to about 700 ppm, or about 300 ppm to about 600 ppm, In one embodiment, the amount of phloretin is about 450 to about 550 ppm. In one embodiment, the amount of phloretin is about 400 ppm, about 450 ppm, about 500 ppm, about 550 ppm, or about 600 ppm.

[0052] In some embodiments, an enhanced water beverage is provided comprising about 90 to 95 ppm sucralose, about 45 to about 52 ppm monk fruit extract, and about 400 ppm to about 600 ppm (e.g., 500 ppm) phloretin, wherein the monk fruit extract comprises about 35 to about 55 wt.% mogroside V. Optionally, the enhanced water beverage comprises one or more of erythritol, a rebaudioside (e.g., rebaudioside A or rebaudioside B), or a rare sugar (e.g., allulose).

[0053] Advantageously, the enhanced water beverages disclosed herein may contain one or more improved sensory characteristics or attributes relative to enhanced water beverages known in the art, such as enhanced water beverages containing sucrose and erythritol. The sensory characteristics or attributes may vary and include reduced sweetness linger, improved sweetness onset, improved mouthfeel, and reduced off-tastes. Improvement in one or more sensory properties or attributes can be tested or demonstrated by any suitable means, hi one embodiment, the improvement is demonstrated by comparative testing using trained sensory evaluators.

[0054] In one embodiment, the enhanced water beverages disclosed herein have reduced off-tastes, more specifically, the off-tastes are about 1%, about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 11%, about 12%, about 13%, about 14%, about 15%, about 16%, about 17%, about 18%, about 19%, about 20%, about 21%, about 22%, about 23%, about 24%, about 25%, about 26%, about 27%, about 28%, about 29%, about 30%, about 31%, about 32%, about 33%, about 34%, about 35%, about 36%, about 37%, about 38%, about 39%, about 40%, about 41%, about 42%, about 43%, about 44%, about 45%, about 46%, about 47%, about 48%, about 49%, about 50%, about 51%, about 52%, about 53%, about 54%, about 55%, about 56%, about 57%, about 58%, about 59%, about 60%, about 61%, about 62%, about 63%, about 64%, about 65%, about 66%, about 67%, about 68%, about 69%, about 70%, about 71%, about 72%, about 73%, about 74%, about 75%, about 76%, about 77%, about 78%, about 79%, about 80%, about 81%, about 82%, about 83%, about 84%, about 85%, about 86%, about 87%, about 88%, about 89%, about 90%, about 91%, about 92%, about 93%, about 94%, about 95%, about 96%, about 97%, about 98%, about ,approximately 21%,approximately 22%,approximately 23%,approximately 24%,approximately 25%,approximately 26%,approximately 27%,approximately 28%,approximately 29%,approximately 30%,approximately 31%,approximately 32%,approximately 33%,approximately 34%,approximately 35%,approximately 36%,approximately 37%,approximately 38%,approximately 39%,approximately 40%,approximately 41%,approximately 42%,approximately 43%,approximately 44%,approximately 45%,approximately 46%,approximately 47%,approximately 48 %,approximately 49%,approximately 50%,approximately 51%,approximately 52%,approximately 53%,approximately 54%,approximately 55%,approximately 56%,approximately 57%,approximately 58%,approximately 59%,approximately 60%,approximately 61%,approximately 62%,approximately 63%,approximately 64%,approximately 65%,approximately 66%,approximately 67%,approximately 68%,approximately 69%,approximately 70%,approximately 71%,approximately 72%,approximately 73%,approximately 74%,approximately 75%,approximately 7 A reduction of 6%, about 77%, about 78%, about 79%, about 80%, about 81%, about 82%, about 83%, about 84%, about 85%, about 86%, about 87%, about 88%, about 89%, about 90%, about 91%, about 92%, about 93%, about 94%, about 95%, about 96%, about 97%, about 98%, about 99%, or about 100% or more.

[0055] In one embodiment, the enhanced water beverages disclosed herein have reduced off-tastes, more specifically, the off-tastes are about 1.1 fold, about 1.2 fold, about 1.3 fold, about 1.4 fold, about 1.5 fold, about 1.6 fold, about 1.7 fold, about 1.8 fold, about 1.9 fold, about 2 fold, about 2.1 fold, about 2.2 fold, about 2.3 fold, about 2.4 fold, about 2.5 fold, about 2.6 fold, about 2.7 fold, about 2.8 fold, about 2.9 fold, about 3 fold, about 3.1 fold, about 3.2 fold, about 3.3 fold, about 3.4 fold, about 3.5 fold, about 3.6 fold, about 3.7 fold, about 3.8 fold, about 3.9 fold, about 4.0 fold, about 4.1 fold, about 4.2 fold, about 4.3 fold, about 4.4 fold, about 4.5 fold, about 4.6 fold, about 4.7 fold, about 4.8 fold, about 4.9 fold, about 5.0 fold, about 5.1 fold, about 5.2 fold, about 5.3 fold, about 5.4 fold, about 5.5 fold, about 5.6 fold, about 5.7 fold, about 5.8 fold, about 5.9 fold, about 6.0 fold, about 6.1 fold, about 6.2 fold, about 6.3 fold, about 6.4 fold, about 6.5 fold, about 6.6 fold, about 6.7 fold, about 6.8 fold, about 6.9 fold, about 7.0 fold, about 7.1 5 times, approximately 3.6 times, approximately 3.7 times, approximately 3.8 times, approximately 3.9 times, approximately 4 times, approximately 4.1 times, approximately 4.2 times, approximately 4.3 times, approximately 4.4 times, approximately 4.5 times, approximately 4.6 times, approximately 4.7 times, approximately 4.8 times, approximately 4.9 times, approximately 5 times, approximately 6 times, approximately 7 times , approximately 8 times, approximately 9 times, approximately 10 times, approximately 11 times, approximately 12 times, approximately 13 times, approximately 14 times, approximately 15 times, approximately 16 times, approximately 17 times, approximately 18 times, approximately 19 times, approximately 20 times, approximately 21 times, approximately 22 times, approximately 23 times, approximately 24 times, approximately 25 times, approximately 26 times, approximately 2 7 times, approximately 28 times, approximately 29 times, approximately 30 times, approximately 31 times, approximately 32 times, approximately 33 times, approximately 34 times, approximately 35 times, approximately 36 times, approximately 37 times, approximately 38 times, approximately 39 times, approximately 40 times, approximately 41 times, approximately 42 times, approximately 43 times, approximately 44 times, approximately 45 times, approximately 46 47x, 48x, 49x, 50x, 51x, 52x, 53x, 54x, 55x, 56x, 57x, 58x, 59x, 60x, 61x, 62x, 63x, 64x, 65x , about 66-fold, about 67-fold, about 68-fold, about 69-fold, about 70-fold, about 71-fold, about 72-fold, about 73-fold, about 74-fold, about 75-fold, about 76-fold, about 77-fold, about 78-fold, about 79-fold, about 80-fold, about 81-fold, about 82-fold, about 83-fold, about 84-fold, about 85-fold, about 86-fold, about 87-fold, about 88-fold, about 89-fold, about 90-fold, about 91-fold, about 92-fold, about 93-fold, about 94-fold, about 95-fold, about 96-fold, about 97-fold, about 98-fold, about 99-fold, or about 100-fold or more.

[0056] In one embodiment, the fortified water beverages disclosed herein have a reduced bitterness, more specifically, the bitterness is reduced by about 1%, about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 11%, about 12%, about 13%, about 14%, about 15%, about 16%, about 17%, about 18%, about 19%, about 20%, or ,approximately 21%,approximately 22%,approximately 23%,approximately 24%,approximately 25%,approximately 26%,approximately 27%,approximately 28%,approximately 29%,approximately 30%,approximately 31%,approximately 32%,approximately 33%,approximately 34%,approximately 35%,approximately 36%,approximately 37%,approximately 38%,approximately 39%,approximately 40%,approximately 41%,approximately 42%,approximately 43%,approximately 44%,approximately 45%,approximately 46%,approximately 47%,approximately 48 %,approximately 49%,approximately 50%,approximately 51%,approximately 52%,approximately 53%,approximately 54%,approximately 55%,approximately 56%,approximately 57%,approximately 58%,approximately 59%,approximately 60%,approximately 61%,approximately 62%,approximately 63%,approximately 64%,approximately 65%,approximately 66%,approximately 67%,approximately 68%,approximately 69%,approximately 70%,approximately 71%,approximately 72%,approximately 73%,approximately 74%,approximately 75%,approximately 7 A reduction of 6%, about 77%, about 78%, about 79%, about 80%, about 81%, about 82%, about 83%, about 84%, about 85%, about 86%, about 87%, about 88%, about 89%, about 90%, about 91%, about 92%, about 93%, about 94%, about 95%, about 96%, about 97%, about 98%, about 99%, or about 100% or more.

[0057] In another embodiment, the bitterness of the fortified water beverages disclosed herein is about 1.1 times, about 1.2 times, about 1.3 times, about 1.4 times, about 1.5 times, about 1.6 times, about 1.7 times, about 1.8 times, about 1.9 times, about 2 times, about 2.1 times, about 2.2 times, about 2.3 times, about 2.4 times, about 2.5 times, about 2.6 times, about 2.7 times, about 2.8 times, about 2.9 times, about 3 times, about 3.1 times, about 3.2 times, about 3.3 times, about 3.4 times, about 3.5 times, about 3.6 times, about 3.7 times, Approximately 3.8 times, approximately 3.9 times, approximately 4 times, approximately 4.1 times, approximately 4.2 times, approximately 4.3 times, approximately 4.4 times, approximately 4.5 times, approximately 4.6 times, approximately 4.7 times, approximately 4.8 times, approximately 4.9 times, approximately 5 times, approximately 6 times, approximately 7 times, approximately 8 times, approximately 9 times, approximately 10 times, approximately 11 times, approximately 12 times, approximately 13 times, approximately 14 times, approximately 15 times, approximately 16 times, approximately 17 times, approximately 18 times, approximately 19 times, approximately 20 times, approximately 21 times, approximately 22 times, approximately 23 times, approximately 24 times, approximately 25 times, approximately 26 times, approximately 27 times, approximately 28 times, approximately 2 9 times, approximately 30 times, approximately 31 times, approximately 32 times, approximately 33 times, approximately 34 times, approximately 35 times, approximately 36 times, approximately 37 times, approximately 38 times, approximately 39 times, approximately 40 times, approximately 41 times, approximately 42 times, approximately 43 times, approximately 44 times, approximately 45 times, approximately 46 times, approximately 47 times, 48x, 49x, 50x, 51x, 52x, 53x, 54x, 55x, 56x, 57x, 58x, 59x, 60x, 61x, 62x, 63x, 64x, 65x, 66x , about 67-fold, about 68-fold, about 69-fold, about 70-fold, about 71-fold, about 72-fold, about 73-fold, about 74-fold, about 75-fold, about 76-fold, about 77-fold, about 78-fold, about 79-fold, about 80-fold, about 81-fold, about 82-fold, about 83-fold, about 84-fold, about 85-fold, about 86-fold, about 87-fold, about 88-fold, about 89-fold, about 90-fold, about 91-fold, about 92-fold, about 93-fold, about 94-fold, about 95-fold, about 96-fold, about 97-fold, about 98-fold, about 99-fold, or about 100-fold or more.

[0058] In one embodiment, the enhanced water beverages disclosed herein have an improved mouthfeel, and more specifically, the mouthfeel is improved by about 1%, about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 11%, about 12%, about 13%, about 14%, about 15%, about 16%, about 17%, about 18%, about 19%, about 20%, about 21%, about 22%, about 23%, about 24%, about 25%, about 26%, about 27%, about 28%, about 29%, about 30%, about 31%, about 32%, about 33%, about 34%, about 35%, about 36%, about 37%, about 38%, about 39%, about 40%, about 41%, about 42%, about 43%, about 44%, about 45%, about 46%, about 47%, about 48%, approximately 49%, approximately 50%, approximately 51%, approximately 52%, approximately 53%, approximately 54%, approximately 55%, approximately 56%, approximately 57%, approximately 58%, approximately 59%, approximately 60%, approximately 61%, approximately 62%, approximately 63%, approximately 64%, approximately 65%, approximately 66%, approximately 67%, approximately 68%, approximately 69%, approximately 70%, approximately 71%, approximately 72%, approximately 73%, approximately 74%, approximately 75%, approximately 76%, about 77%, about 78%, about 79%, about 80%, about 81%, about 82%, about 83%, about 84%, about 85%, about 86%, about 87%, about 88%, about 89%, about 90%, about 91%, about 92%, about 93%, about 94%, about 95%, about 96%, about 97%, about 98%, about 99%, or about 100% or more improvement.

[0059] In another embodiment, the mouthfeel of the enhanced water beverage disclosed herein is about 1.1x, about 1.2x, about 1.3x, about 1.4x, about 1.5x, about 1.6x, about 1.7x, about 1.8x, about 1.9x, about 2x, about 2.1x, about 2.2x, about 2.3x, about 2.4x, about 2.5x, about 2.6x, about 2.7x, about 2.8x, about 2.9x, about 3x, about 3.1x, about 3.2x, about 3.3x, about 3.4x, about 3.5x, about 3.6x, about 3.7x, about 3.8x, about 3.9x, about 4 ... times, approximately 3.8 times, approximately 3.9 times, approximately 4 times, approximately 4.1 times, approximately 4.2 times, approximately 4.3 times, approximately 4.4 times, approximately 4.5 times, approximately 4.6 times, approximately 4.7 times, approximately 4.8 times, approximately 4.9 times, approximately 5 times, approximately 6 times, approximately 7 times, approximately 8 times, approximately 9 times, approximately 1 0 times, approximately 11 times, approximately 12 times, approximately 13 times, approximately 14 times, approximately 15 times, approximately 16 times, approximately 17 times, approximately 18 times, approximately 19 times, approximately 20 times, approximately 21 times, approximately 22 times, approximately 23 times, approximately 24 times, approximately 25 times, approximately 26 times, approximately 27 times, approximately 28 times, approximately 29x, 30x, 31x, 32x, 33x, 34x, 35x, 36x, 37x, 38x, 39x, 40x, 41x, 42x, 43x, 44x, 45x, 46x, 47x , 48x, 49x, 50x, 51x, 52x, 53x, 54x, 55x, 56x, 57x, 58x, 59x, 60x, 61x, 62x, 63x, 64x, 65x, 66x fold, about 67-fold, about 68-fold, about 69-fold, about 70-fold, about 71-fold, about 72-fold, about 73-fold, about 74-fold, about 75-fold, about 76-fold, about 77-fold, about 78-fold, about 79-fold, about 80-fold, about 81-fold, about 82-fold, about 83-fold, about 84-fold, about 85-fold, about 86-fold, about 87-fold, about 88-fold, about 89-fold, about 90-fold, about 91-fold, about 92-fold, about 93-fold, about 94-fold, about 95-fold, about 96-fold, about 97-fold, about 98-fold, about 99-fold, or about 100-fold or more improvement.

[0060] In one embodiment, the enhanced water beverages disclosed herein have an improved sweetness onset, more specifically, a sweetness onset of about 1%, about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 11%, about 12%, about 13%, about 14%, about 15%, about 16%, about 17%, about 18%, about 19%, about 20%, about 21%, about 22%, about 23%, about 24%, about 25%, about 26%, about 27%, about 28%, about 29%, about 30%, about 31%, about 32%, about 33%, about 34%, about 35%, about 36%, about 37%, about 38%, about 39%, about 40%, about 41%, about 42%, about 43%, about 44%, about 45%, about 46%, about 47%, about 48%, about 49%, about 50%, about 51%, about 52%, about 53%, about 54%, about 55%, about 56%, about 57%, about 58%, about 59%, about 60%, about 61%, about 62%, about 63%, about 64%, about 65%, about 66%, about 67%, about 68%, about 69%, about 70%, about 71%, about 72%, about 73%, about 74%, about 75%, about 76%, about 77%, about 78%, about 79%, about 80%, about 81%, about 82%, about 83%, about 84%, about 85%, about 86%, about 87%, about 88%, about 89%, about 90%, about 91%, about 92%, about 93%, about 94%, about 95%, about 96%, about 97%, about 98%, about Approximately 19%, approximately 20%, approximately 21%, approximately 22%, approximately 23%, approximately 24%, approximately 25%, approximately 26%, approximately 27%, approximately 28%, approximately 29%, approximately 30%, approximately 31%, approximately 32%, approximately 33%, approximately 34%, approximately 35%, approximately 36%, approximately 37%, approximately 38%, approximately 39%, approximately 40%, approximately 41%, approximately 42%, approximately 43%, approximately 44%, approximately 45%, approximately 46%, approximately 47%, approximately 48%, approximately 49%, approximately 50%, approximately 51%, approximately 52%, approximately 53%, approximately 54%, approximately 55%, approximately 56%, approximately 57%, approximately 58%, approximately 59%, approximately 60%, approximately 61%, approximately 62%, approximately 63%, approximately 64%, approximately 65%, approximately 66%, approximately 67%, approximately 68%, approximately 69%, approximately 70%, approximately 71%, approximately 72%, approximately 73%, approximately 74%, approximately 75%, approximately 76%, approximately 77%, approximately 78%, approximately 79%, approximately 80%, approximately 81%, approximately 82%, approximately 83%, approximately 84%, approximately 85%, approximately 86%, approximately 87%, approximately 88%, approximately 89%, approximately 90%, approximately 91%, approximately 92%, approximately 93%, approximately 94%, approximately 95%, approximately 96%, approximately 97%, approximately 98%, approximately 99%, approximately 100%, approximately 101%, approximately 102%, approximately 103%, approximately 104%, approximately 105%, approximately 106%, approximately 107%, approximately 108%, approximately 109%, approximately 110%, approximately 111%, approximately 112%, approximately 113%, approximately 114%, approximately 115%, approximately 116%, approximately 11 7%, approximately 48%, approximately 49%, approximately 50%, approximately 51%, approximately 52%, approximately 53%, approximately 54%, approximately 55%, approximately 56%, approximately 57%, approximately 58%, approximately 59%, approximately 60%, approximately 61%, approximately 62%, approximately 63%, approximately 64%, approximately 65%, approximately 66%, approximately 67%, approximately 68%, approximately 69%, approximately 70%, approximately 71%, approximately 72%, approximately 73%, approximately 74%, approximately 75% , about 76%, about 77%, about 78%, about 79%, about 80%, about 81%, about 82%, about 83%, about 84%, about 85%, about 86%, about 87%, about 88%, about 89%, about 90%, about 91%, about 92%, about 93%, about 94%, about 95%, about 96%, about 97%, about 98%, about 99%, or about 100% or more improvement.

[0061] In another embodiment, the sweetness onset of the fortified water beverages disclosed herein is about 1.1x, about 1.2x, about 1.3x, about 1.4x, about 1.5x, about 1.6x, about 1.7x, about 1.8x, about 1.9x, about 2x, about 2.1x, about 2.2x, about 2.3x, about 2.4x, about 2.5x, about 2.6x, about 2.7x, about 2.8x, about 2.9x, about 3x, about 3.1x, about 3.2x, about 3.3x, about 3.4x, about 3.5x, about 3.6x, about 3.7x, 3.8x, 3.9x, 4x, 4.1x, 4.2x, 4.3x, 4.4x, 4.5x, 4.6x, 4.7x, 4.8x, 4.9x, 5x, 6x, 7x, 8x, 9x , approximately 10 times, approximately 11 times, approximately 12 times, approximately 13 times, approximately 14 times, approximately 15 times, approximately 16 times, approximately 17 times, approximately 18 times, approximately 19 times, approximately 20 times, approximately 21 times, approximately 22 times, approximately 23 times, approximately 24 times, approximately 25 times, approximately 26 times, approximately 27 times, approximately 28 times , 29x, 30x, 31x, 32x, 33x, 34x, 35x, 36x, 37x, 38x, 39x, 40x, 41x, 42x, 43x, 44x, 45x, 46x, 47x times, approximately 48 times, approximately 49 times, approximately 50 times, approximately 51 times, approximately 52 times, approximately 53 times, approximately 54 times, approximately 55 times, approximately 56 times, approximately 57 times, approximately 58 times, approximately 59 times, approximately 60 times, approximately 61 times, approximately 62 times, approximately 63 times, approximately 64 times, approximately 65 times, approximately 6 An improvement of 6-fold, about 67-fold, about 68-fold, about 69-fold, about 70-fold, about 71-fold, about 72-fold, about 73-fold, about 74-fold, about 75-fold, about 76-fold, about 77-fold, about 78-fold, about 79-fold, about 80-fold, about 81-fold, about 82-fold, about 83-fold, about 84-fold, about 85-fold, about 86-fold, about 87-fold, about 88-fold, about 89-fold, about 90-fold, about 91-fold, about 92-fold, about 93-fold, about 94-fold, about 95-fold, about 96-fold, about 97-fold, about 98-fold, about 99-fold, or about 100-fold or more.

[0062] In one embodiment, the enhanced water beverages disclosed herein have a reduced sweetness linger, more specifically, a sweetness linger of about 1%, about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 11%, about 12%, about 13%, about 14%, about 15%, about 16%, about 17%, about 18%, about 19%, about 20%, about 21%, about 22%, about 23%, about 24%, about 25%, about 26%, about 27%, about 28%, about 29%, about 30%, about 31%, about 32%, about 33%, about 34%, about 35%, about 36%, about 37%, about 38%, about 39%, about 40%, about 41%, about 42%, about 43%, about 44%, about 45%, about 46%, about 47%, about 48%, about 49%, about 50%, about 51%, about 52%, about 53%, about 54%, about 55%, about 56%, about 57%, about 58%, about 59%, about 60%, about 61%, about 62%, about 63%, about 64%, about 65%, about 66%, about 67%, about 68%, about 69%, about 70%, about 71%, about 72%, about 73%, about 74%, about 75%, about 76%, about 77%, about 78%, about 79%, about 80%, about 81%, about 82%, about 83%, about 84%, about 85%, about 86%, about 87%, about 88%, about 89%, about 90%, about 91%, about 92%, about 93%, about 94%, about 95%, about 96%, about 97%, about 98%, Approximately 20%, approximately 21%, approximately 22%, approximately 23%, approximately 24%, approximately 25%, approximately 26%, approximately 27%, approximately 28%, approximately 29%, approximately 30%, approximately 31%, approximately 32%, approximately 33%, approximately 34%, approximately 35%, approximately 36%, approximately 37%, approximately 38%, approximately 39%, approximately 40%, approximately 41%, approximately 42%, approximately 43%, approximately 44%, approximately 45%, approximately 46%, approximately 47%, Approximately 48%, approximately 49%, approximately 50%, approximately 51%, approximately 52%, approximately 53%, approximately 54%, approximately 55%, approximately 56%, approximately 57%, approximately 58%, approximately 59%, approximately 60%, approximately 61%, approximately 62%, approximately 63%, approximately 64%, approximately 65%, approximately 66%, approximately 67%, approximately 68%, approximately 69%, approximately 70%, approximately 71%, approximately 72%, approximately 73%, approximately 74%, approximately 75%, Reduced by about 76%, about 77%, about 78%, about 79%, about 80%, about 81%, about 82%, about 83%, about 84%, about 85%, about 86%, about 87%, about 88%, about 89%, about 90%, about 91%, about 92%, about 93%, about 94%, about 95%, about 96%, about 97%, about 98%, about 99%, or about 100% or more.

[0063] In another embodiment, the sweetness linger of the fortified water beverages disclosed herein is about 1.1x, about 1.2x, about 1.3x, about 1.4x, about 1.5x, about 1.6x, about 1.7x, about 1.8x, about 1.9x, about 2x, about 2.1x, about 2.2x, about 2.3x, about 2.4x, about 2.5x, about 2.6x, about 2.7x, about 2.8x, about 2.9x, about 3x, about 3.1x, about 3.2x, about 3.3x, about 3.4x, about 3.5x, about 3.6x, about 3.7x, about 3.8x, about 3.9x, about 4 ... 7 times, approximately 3.8 times, approximately 3.9 times, approximately 4 times, approximately 4.1 times, approximately 4.2 times, approximately 4.3 times, approximately 4.4 times, approximately 4.5 times, approximately 4.6 times, approximately 4.7 times, approximately 4.8 times, approximately 4.9 times, approximately 5 times, approximately 6 times, approximately 7 times, approximately 8 times, approximately 9 times, approximately 10 times, approximately 11 times, approximately 12 times, approximately 13 times, approximately 14 times, approximately 15 times, approximately 16 times, approximately 17 times, approximately 18 times, approximately 19 times, approximately 20 times, approximately 21 times, approximately 22 times, approximately 23 times, approximately 24 times, approximately 25 times, approximately 26 times, approximately 27 times, approximately 28 times, Approximately 29 times, approximately 30 times, approximately 31 times, approximately 32 times, approximately 33 times, approximately 34 times, approximately 35 times, approximately 36 times, approximately 37 times, approximately 38 times, approximately 39 times, approximately 40 times, approximately 41 times, approximately 42 times, approximately 43 times, approximately 44 times, approximately 45 times, approximately 46 times, approximately 47 times , 48x, 49x, 50x, 51x, 52x, 53x, 54x, 55x, 56x, 57x, 58x, 59x, 60x, 61x, 62x, 63x, 64x, 65x, 66x fold, about 67-fold, about 68-fold, about 69-fold, about 70-fold, about 71-fold, about 72-fold, about 73-fold, about 74-fold, about 75-fold, about 76-fold, about 77-fold, about 78-fold, about 79-fold, about 80-fold, about 81-fold, about 82-fold, about 83-fold, about 84-fold, about 85-fold, about 86-fold, about 87-fold, about 88-fold, about 89-fold, about 90-fold, about 91-fold, about 92-fold, about 93-fold, about 94-fold, about 95-fold, about 96-fold, about 97-fold, about 98-fold, about 99-fold, or about 100-fold or more.

[0064] In one embodiment, sucralose and monk fruit extract act synergistically. The sucrose equivalent (SE) of the fortified water beverage can vary. In one embodiment, the sucrose equivalent is 1% (w / v), about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 11%, about 12%, about 13%, about 14%, or any range of these values. In certain embodiments, the fortified water beverage has a sucrose equivalent of about 5% to about 6%.

[0065] The enhanced water beverages disclosed herein may contain one or more additional ingredients. In one embodiment, the enhanced water beverage contains at least one vitamin and / or electrolyte. In one embodiment, the vitamin is selected from the group consisting of vitamin A, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6, vitamin B7, vitamin B9, vitamin B12, vitamin C, and combinations thereof.

[0066] Various other compounds have been classified as vitamins by some authorities. These compounds are sometimes referred to as pseudovitamins and include, but are not limited to, compounds such as ubiquinone (coenzyme Q10), pangamic acid, dimethylglycine, taestrile, amygdalin, flavanoids, para-aminobenzoic acid, adenine, adenylic acid, and s-methylmethionine. As used herein, the term vitamin includes pseudovitamins. In some embodiments, the vitamin is a fat-soluble vitamin selected from vitamins A, D, E, K, and combinations thereof. In other embodiments, the vitamin is a water-soluble vitamin selected from vitamin B1, vitamin B2, vitamin B3, vitamin B6, vitamin B12, folic acid, biotin, pantothenic acid, vitamin C, and combinations thereof. In certain embodiments, the vitamin is selected from the group consisting of vitamin A, vitamin C, vitamin E, vitamin B3, vitamin B5, vitamin B6, vitamin B12, and combinations thereof.

[0067] In one embodiment, the beverages disclosed herein contain one or more electrolytes. The electrolytes may be sodium, potassium, calcium, magnesium, chloride, phosphate, bicarbonate, citrate, lactate, gluconate, and combinations thereof. Electrolytes are typically, but not necessarily, derived from their corresponding water-soluble and non-toxic salts. Unless otherwise specified, the amount of electrolyte or ionic component in a beverage is based on that present in the final drinkable beverage composition. Electrolyte concentrations are the concentrations of ions only, not salts.

[0068] The beverages disclosed herein preferably have a total electrolyte concentration of at least about 50 mg / mL, at least about 100 mg / mL, at least about 200 mg / L, at least about 300 mg / L, at least about 400 mg / L, at least about 500 mg / L, at least about 600 mg / L, at least about 700 mg / L, or at least about 800 mg / L. In certain embodiments, the beverages have an electrolyte concentration of about 400 mg / L to about 1,000 mg / L, about 400 mg / L to about 900 mg / L, about 400 mg / L to about 800 mg / L, about 400 mg / L to about 700 mg / L, about 400 mg / L to about 600 mg / L, about 400 mg / L to about 500 mg / L, or about 500 mg / L to about 1,000 mg / L.

[0069] The potassium ion component can be provided by any salt, including chloride, carbonate, sulfate, acetate, bicarbonate, citrate, phosphate, hydrogen phosphate, tartrate, sorbate, or combinations thereof. Potassium ions are preferably present in the beverages of the present invention in an amount of at least 0.0025% to about 0.08% by weight, about 0.0075% to about 0.06%, or about 0.0075% to about 0.015%. The beverages disclosed herein may contain about 5 mg / L to about 1,000 mg / L of potassium, more preferably about 50 mg / L to about 300 mg / L, for example, about 100 mg / L to about 300 mg / L, about 200 mg / L to about 300 mg / L, about 50 mg / L to about 200 mg / L, about 100 mg / L to about 200 mg / L, or about 100 mg / L to about 200 mg / L of potassium.

[0070] The sodium ion component can be provided by any salt, such as chloride, carbonate, sulfate, acetate, bicarbonate, citrate, phosphate, hydrogen phosphate, tartrate, sorbate, or a combination thereof. Sodium ions are preferably present in the beverages of the present invention in an amount of at least about 0.005% to about 0.1% by weight, about 0.0075% to about 0.075%, or about 0.015% to about 0.05%. The beverages disclosed herein contain from about 5 mg / L to about 1,000 mg / L of sodium, more preferably from about 300 mg / L to about 800 mg / L of sodium, for example, from about 300 mg / L to about 700 mg / L, from about 300 mg / L to about 600 mg / L, from about 300 mg / L to about 500 mg / L, from about 300 mg / L to about 400 mg / L, from about 400 mg / L to about 800 mg / L, from about 400 mg / L to about 700 mg / L, or from about 400 mg / L to about 600 mg / L. The beverage may contain sodium from about 400 mg / L to about 500 mg / L, from about 500 mg / L to about 800 mg / L, from about 500 mg / L to about 700 mg / L, from about 500 mg / L to about 600 mg / L, from about 600 mg / L to about 800 mg / L, from about 600 mg / L to about 700 mg / L, and from about 700 mg / L to about 800 mg / L. In a specific embodiment, the beverage of the present invention contains sodium from about 600 mg / L to about 700 mg / L.

[0071] The beverages disclosed herein may contain a calcium ion component. The calcium ion component may be provided by any salt, such as lactate, chloride, carbonate, sulfate, acetate, bicarbonate, citrate, phosphate, hydrogen phosphate, tartrate, sorbate, or a combination thereof. Calcium ions are preferably present in the beverages of the present invention in an amount of at least about 0.0005% to about 0.010% by weight. The beverages disclosed herein may contain from about 5 mg / L to about 1,000 mg / L of calcium, more preferably from about 1 mg / L to about 50 mg / L, for example, from about 5 mg / L to about 10 mg / L of calcium.

[0072] The beverages disclosed herein may contain a magnesium ion component. The magnesium ion component may be provided by any salt, such as lactate, chloride, carbonate, sulfate, acetate, bicarbonate, citrate, phosphate, hydrogen phosphate, tartrate, sorbate, or a combination thereof. Magnesium ions are preferably present in the beverages of the present invention in an amount of at least about 0.0005% to about 0.010% by weight. The beverage of the present invention can contain about 5 mg / L to about 1,000 mg / L of magnesium, more preferably about 1 mg / L to about 50 mg / L, for example, about 5 mg / L to about 20 mg / L of magnesium.

[0073] The beverages disclosed herein may contain a chloride ion component. The beverages may contain about 0.005% to about 0.20% by weight, about 0.01% to about 0.15%, or about 0.02% to about 0.075% chloride ions. The chloride ion component may be provided by a salt such as sodium chloride, potassium chloride, or a combination thereof.

[0074] In certain embodiments, the beverages disclosed herein may contain at least one electrolyte selected from the group consisting of magnesium, calcium, potassium, phosphate, or a combination thereof. Magnesium and calcium are preferably provided in the form of lactate. Potassium is preferably provided in the form of potassium phosphate. Phosphate is preferably provided in the form of calcium phosphate or potassium phosphate.

[0075] The enhanced water beverages disclosed herein also contain at least one natural flavor, such as a fruit or herb flavor. The flavor can be provided in any suitable form.

[0076] Exemplary fruit flavors include acai, apple, apricot, avocado, banana, blackberry, blackcurrant, blueberry, breadfruit, cantaloupe, carambola, cherimoya, cherry, clementine, coconut, cranberry, custard apple, date, dragon fruit, durian, elderberry, feijoa, fig, gooseberry, grapefruit, grape, guava, honeydew melon, jackfruit, java plum, jujube, kiwifruit, kumquat, lemon, and raspberry. These include, but are not limited to, imu, longan, loquat, lychee, mandarin, mango, mangosteen, mulberry, nectarine, orange, papaya, passion fruit, peach, pear, persimmon, pitaya (dragon fruit), pineapple, pitanga, plantain, plum, pomegranate, prickly pear, prune, pummelo, quince, raspberry, rhubarb, rose apple, sapodilla, sapote, soursop, strawberry, sugar apple, tamarind, tangerine, watermelon, and combinations thereof.

[0077] Exemplary herbal flavors include, but are not limited to, chamomile, peppermint, hibiscus, lavender, marigold, chrysanthemum, ginger, turmeric, and combinations thereof.

[0078] The enhanced water beverages disclosed herein may optionally contain at least one rare sugar sweetener. Exemplary rare sugar sweeteners include, but are not limited to, allulose (D-psicose), L-ribose, D-tagatose, L-glucose, L-fucose, L-arabinose, D-turanose, D-leubiose (D-leucose), and combinations thereof. The amount of rare sugar sweetener in a beverage depends on the identity of the rare sugar and the allowable regulatory limits. In one embodiment, the beverage comprises rare sugars in an amount of about 0.1 wt% to 12 wt%, about 0.1 wt% to about 5 wt%, about 0.1 wt% to about 2.5 wt%, about 0.1 wt% to about 2 wt%, or about 0.1 wt% to about 1 wt%.

[0079] The enriched water beverages disclosed herein may optionally contain at least one sugar alcohol sweetener. Exemplary sugar alcohols include, but are not limited to, sorbitol, mannitol, lactitol, maltitol, xylitol, erythritol, and combinations thereof. In certain embodiments, the sugar alcohol is erythritol. The at least one sugar alcohol may be present in the beverage in an amount of from about 0.1 wt% to about 8 wt%, e.g., from about 1 wt% to about 8 wt%, from about 1 wt% to about 5 wt%, from about 1 wt% to about 3 wt%, from about 3 wt% to about 8 wt%, from about 3 wt% to about 5 wt%, or from about 5 wt% to about 8 wt%.

[0080] The fortified water beverages described herein optionally include at least one functional ingredient. Exemplary functional ingredients include, but are not limited to, saponins, antioxidants, dietary fiber sources, fatty acids, vitamins, glucosamine, minerals, preservatives, hydration agents, probiotics, prebiotics, weight management agents, osteoporosis management agents, phytoestrogens, long chain primary aliphatic saturated alcohols, phytosterols, and combinations thereof.

[0081] In some embodiments, the functional ingredient is at least one saponin. As used herein, "at least one saponin" can include a single saponin or multiple saponins as a functional ingredient for the compositions provided herein. Saponins are glycosidic natural plant products containing an aglycone ring structure and one or more sugar moieties. Non-limiting examples of specific saponins for use in certain embodiments of the present invention include Group A acetylsaponins, Group B acetylsaponins, and Group E acetylsaponins. Some common sources of saponins include soybeans, which have a saponin content of about 5% by dry weight; soapwort (Saponaria), whose roots have historically been used as soap; and alfalfa, aloe, asparagus, grapes, chickpeas, yucca, various other legumes, and seaweeds. Saponins can be obtained from these sources using extraction techniques well known to those skilled in the art. A description of conventional extraction techniques can be found in US Patent Application Publication No. 2005 / 0123662.

[0082] In one embodiment, 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.

[0083] Examples of antioxidants suitable for embodiments of the present invention include, but are not limited to, vitamins, vitamin cofactors, minerals, hormones, carotenoids, carotenoid terpenoids, non-carotenoid terpenoids, flavonoids, flavonoid polyphenols (e.g., bioflavonoids), flavonols, flavones, phenols, polyphenols, esters of phenols, esters of polyphenols, non-flavonoid phenols, isothiocyanates, and combinations thereof. In some embodiments, the antioxidant is selected from the group consisting of vitamin A, vitamin C, vitamin E, ubiquinone, the mineral selenium, manganese, melatonin, alpha-carotene, beta-carotene, lycopene, lutein, zeanthin, crypoxanthin, reservatol, eugenol, quercetin, catechin, gossypol, hesperetin, curcumin, ferulic acid, thymol, hydroxytyrosol, tumeric, thyme, olive oil, lipoic acid, glutathinone, gutamine, oxalic acid, tocopherol-derived compounds, butylated hydroxyanisole (BHA), ... Toluene (BHT), ethylenediaminetetraacetic acid (EDTA), tert-butylhydroquinone, acetic acid, pectin, tocotrienols, tocopherol, coenzyme Q10, zeaxanthin, astaxanthin, canthaxanthin, saponins, limonoids, kaempfedrol, myricetin, isorhamnetin, proanthocyanidins, quercetin, rutin, luteolin, apigenin, tangeritin, hesperetin, naringenin, erodictyol, flavan-3-ols (e.g., anthocyanidins), gallocatechin, epicatechin and its gallate ester form, epigallocatechin and its gallate ester form (ECGC)Theaflavins and their gallate ester forms, thearubigins, isoflavones, phytoestrogens, genistein, daidzein, glycitein, anythocyanin, cyaniding, 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, lipoic acid, N-acetylcysteine, emblicanin, apple extract, apple peel extract (applephenone), rooibos extract red, rooibos extract green, hawthorn berry extract, The antioxidants may be selected from the group consisting of red raspberry extract, green coffee antioxidant (GCA), aronia extract 20%, grape seed extract (VinOseed), cocoa extract, hop extract, mangosteen extract, mangosteen husk extract, cranberry extract, pomegranate extract, pomegranate husk extract, pomegranate seed extract, hawthorn berry extract, pomegranate extract, cinnamon bark extract, grape skin extract, bilberry extract, pine bark extract, pycnogenol, elderberry extract, mulberry root extract, wolfberry (goji) extract, blackberry extract, blueberry extract, blueberry leaf extract, raspberry extract, turmeric extract, citrus bioflavonoids, black currant, ginger, acai powder, green coffee bean extract, green tea extract, and phytic acid, or combinations thereof. In alternative embodiments, the antioxidant is a synthetic antioxidant, such as butylated hydroxytoluene or butylated hydroxyanisole. Other sources of antioxidants suitable for embodiments of this invention include, but are not limited to, fruits, vegetables, tea, cocoa, chocolate, spices, herbs, rice, organ meats, yeast, whole grains, or cereals.

[0084] Certain antioxidants belong to a class of phytonutrients called polyphenols (also known as "polyphenols"), which are a group of chemicals found in plants characterized by the presence of more than one phenolic group per molecule. Polyphenols suitable for embodiments of the present invention include catechins, proanthocyanidins, procyanidins, anthocyanins, quercerin, rutin, reservatrol, isoflavones, curcumin, punicalagin, ellagitannins, hesperidin, naringin, citrus flavonoids, chlorogenic acid, other similar materials, and combinations thereof.

[0085] In one embodiment, the antioxidant is a catechin, such as epigallocatechin gallate (EGCG). In another embodiment, the antioxidant is selected from proanthocyanidins, procyanidins, or combinations thereof. In particular embodiments, the antioxidant is an anthocyanin. In yet other embodiments, the antioxidant is selected from quercetin, rutin, or combinations thereof. In one embodiment, the antioxidant is reservatrol. In another embodiment, the antioxidant is an isoflavone. In yet another embodiment, the antioxidant is curcumin. In yet a further embodiment, the antioxidant is selected from punicalagin, ellagitannin, or combinations thereof. In yet a further embodiment, the antioxidant is chlorogenic acid.

[0086] In one embodiment, the functional ingredient is at least one dietary fiber. The definition of dietary fiber encompasses many polymeric carbohydrates with structures that vary significantly in both composition and linkage. Such compounds are well known to those skilled in the art, and non-limiting examples include non-starch polysaccharides, lignin, cellulose, methylcellulose, hemicellulose, β-glucans, pectins, gums, mucilages, waxes, inulin, oligosaccharides, fructooligosaccharides, cyclodextrins, chitin, and combinations thereof. Dietary fiber is generally derived from plant sources, although indigestible animal products, such as chitin, are also classified as dietary fiber. Chitin is a polysaccharide composed of acetylglucosamine units linked by β(1-4) linkages similar to those in cellulose.

[0087] In some 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. As used herein, "long-chain polyunsaturated fatty acid" refers to any polyunsaturated carboxylic acid or organic acid with a long aliphatic tail. As used herein, "omega-3 fatty acid" refers to any polyunsaturated fatty acid having a first double bond as the third carbon-carbon bond from the terminal methyl end of its carbon chain. In certain embodiments, omega-3 fatty acids may include long-chain omega-3 fatty acids. As used herein, "omega-6 fatty acid" refers to any polyunsaturated fatty acid having a first double bond as the sixth carbon-carbon bond from the terminal methyl end of its carbon chain.

[0088] The omega-3 fatty acid suitable for use in embodiments of the present invention can be derived from, for example, algae, fish, animals, plants, or a combination 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 (for example, menhaden oil, tuna oil, salmon oil, bonito oil, and cod oil), microalgae omega-3 oil, or a combination thereof. In certain embodiments, suitable omega-3 fatty acids may be derived from commercially available omega-3 fatty acid oils such as Microalgae DHA Oil (from Martek, Columbia, MD), OmegaPure (from Omega Protein, Houston, TX), Marinol C-38 (from Lipid Nutrition, Channahon, IL), Bonito Oil and MEG-3 (from Ocean Nutrition, Dartmouth, NS), Evogel (from Symrise, Holzminden, Germany), Marine Oil from Tuna or Salmon (from Arista, Wilton, CT), OmegaSource 2000, Marine Oil from Menhaden, and Marine Oil from Cod (from OmegaSource, RTP, NC).

[0089] 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.

[0090] Esterified fatty acids suitable for beverage embodiments disclosed herein include, but are not limited to, monoacylglycerols containing omega-3 and / or omega-6 fatty acids, diacylglycerols containing omega-3 and / or omega-6 fatty acids, or triacylglycerols containing omega-3 and / or omega-6 fatty acids, and combinations thereof.

[0091] In some embodiments, the functional ingredient is glucosamine, and optionally further comprises chondroitin sulfate.

[0092] In some embodiments, the functional ingredient is at least one preservative. In certain embodiments, the preservative is selected from an antimicrobial agent, 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, and ozone. In one embodiment, the preservative is a sulfite. Sulfites include, but are not limited to, sulfur dioxide, sodium bisulfite, and potassium bisulfite. In another embodiment, the preservative is a propionate. Propionates include, but are not limited to, propionic acid, calcium propionate, and sodium propionate. In yet another embodiment, the preservative is a benzoate. Benzoates include, but are not limited to, sodium benzoate and benzoic acid. In yet another embodiment, the preservative is a sorbate. Sorbates include, but are not limited to, potassium sorbate, sodium sorbate, calcium sorbate, and sorbic acid. In yet further embodiments, the preservative is a nitrate and / or nitrite. Nitrates and nitrites include, but are not limited to, sodium nitrate and sodium nitrite. In another embodiment, at least one preservative is a bacteriocin, such as nisin. In yet another embodiment, the preservative is ethanol. In yet another embodiment, the preservative is ozone. Non-limiting examples of anti-enzyme agents suitable for use as preservatives in certain embodiments of the present invention include ascorbic acid, citric acid, and metal chelators such as ethylenediaminetetraacetic acid (EDTA).

[0093] In one embodiment, the functional ingredient is at least one hydrating agent. In another specific embodiment, the hydrating agent is a carbohydrate for replenishing energy stores burned by muscles. Carbohydrates suitable for use in certain embodiments of the present invention are described in U.S. Patent Nos. 4,312,856, 4,853,237, 5,681,569, and 6,989,171. Non-limiting examples of suitable carbohydrates include monosaccharides, disaccharides, oligosaccharides, complex polysaccharides, or combinations thereof. Non-limiting examples of types of monosaccharides suitable for use in certain embodiments include trioses, tetroses, pentoses, hexoses, heptoses, octose, and nonoses. Non-limiting examples of specific types of suitable monosaccharides include glyceraldehyde, dihydroxyacetone, erythrose, threose, erythrulose, arabinose, lyxose, ribose, xylose, ribulose, xylulose, allose, altrose, galactose, glucose, gulose, idose, mannose, talose, fructose, psicose, sorbose, tagatose, mannoheptulose, sedoheltulose, octolose, and sialose. Non-limiting examples of suitable disaccharides include sucrose, lactose, and maltose. Non-limiting examples of suitable oligosaccharides include sucrose, maltotriose, and maltodextrin. In other specific embodiments, the carbohydrate is provided by corn syrup, beet sugar, cane sugar, juice, or tea.

[0094] In another specific embodiment, the hydrating agent is a flavanol, which provides cellular rehydration. Flavanols are a class of natural substances found in plants and generally comprise a 2-phenylbenzopyrone molecular skeleton bound to one or more chemical moieties. Non-limiting examples of flavanols suitable for use in certain embodiments of the present invention include catechin, epicatechin, gallocatechin, epigallocatechin, epicatechin gallate, epigallocatechin 3-gallate, theaflavin, theaflavin 3-gallate, theaflavin 3'-gallate, theaflavin 3,3'-gallate, thearubigin, or combinations thereof. Some common sources of flavanols include tea plants, fruits, vegetables, and flowers. In a preferred embodiment, the flavanols are extracted from green tea.

[0095] In certain embodiments, the hydration agent is a glycerol solution to enhance exercise endurance. Ingestion of glycerol-containing solutions has been shown to provide beneficial physiological effects such as expanding blood volume, reducing heart rate, and lowering rectal temperature.

[0096] In some embodiments, the functional ingredient is selected from at least one probiotic, prebiotic, and combinations thereof. Probiotics are beneficial microorganisms that affect the naturally occurring gastrointestinal flora of the human body. Examples of probiotics include, but are not limited to, bacteria from the genus Lactobacilli, Bifidobacteria, Streptococcus, or combinations thereof that provide beneficial effects to humans. In certain embodiments of the present invention, at least one probiotic is selected from the genus Lactobacilli. According to other certain embodiments of the present invention, the probiotic is selected from the genus Bifidobacteria. In certain embodiments, the probiotic is selected from the genus Streptococcus.

[0097] Probiotics that can be used in accordance with the present invention are well known to those skilled in the art. Non-limiting examples of foodstuffs containing probiotics include yogurt, sauerkraut, kefir, kimchi, fermented vegetables, and other foodstuffs containing microbial elements that beneficially affect the host animal by improving the intestinal microbalance.

[0098] According to embodiments of the present invention, prebiotics include, but are not limited to, mucopolysaccharides, oligosaccharides, polysaccharides, amino acids, vitamins, nutrient precursors, proteins, and combinations thereof. According to certain embodiments of the present invention, the prebiotics are selected from dietary fibers, including, but not limited to, polysaccharides and oligosaccharides. Non-limiting examples of oligosaccharides classified as prebiotics according to certain embodiments of the present invention include fructooligosaccharides, inulin, isomaltooligosaccharides, lactilol, lactosucrose, lactulose, pyrodextrin, soybean oligosaccharides, transgalactooligosaccharides, and xylooligosaccharides. In other embodiments, the prebiotic is an amino acid. While some known prebiotics break down to provide carbohydrates to probiotics, some probiotics also require amino acids for nutrition.

[0099] Prebiotics are found naturally in a variety of foods, including, but not limited to, bananas, berries, asparagus, garlic, wheat, oats, barley (and other whole grains), flaxseed, tomatoes, Jerusalem artichokes, onions and chicory, leafy vegetables (e.g., dandelion greens, spinach, collard greens, chard, kale, mustard greens, turnip greens), and legumes (e.g., lentils, kidney beans, chickpeas, white beans, white beans, black beans).

[0100] In some embodiments, the functional ingredient is at least one weight management agent. As used herein, "weight management agent" includes an appetite suppressant and / or a thermogenic agent. As used herein, the phrases "appetite suppressant," "appetite satisfying composition," "satiety agent," and "satiety component" are synonymous. The phrase "appetite suppressant" describes macronutrients, herbal extracts, exogenous hormones, anorectics, appetite suppressants, pharmaceuticals, and combinations thereof that, when delivered in an effective amount, suppress, inhibit, reduce, or eliminate a person's appetite. The phrase "thermogenic agent" describes macronutrients, herbal extracts, exogenous hormones, anorectics, appetite suppressants, pharmaceuticals, and combinations thereof that, when delivered in an effective amount, activate or enhance a person's thermogenesis or metabolism.

[0101] Suitable weight management agents include macronutrients selected from the group consisting of proteins, carbohydrates, dietary fats, and combinations thereof. Intake of proteins, carbohydrates, and dietary fats stimulates the release of peptides that have appetite suppressing effects. For example, intake of proteins and dietary fats stimulates the release of the gastrointestinal hormone cholecytokinin (CCK), while intake of carbohydrates and dietary fats stimulates the release of glucagon-like peptide 1 (GLP-1).

[0102] Suitable macronutrient weight management agents also include carbohydrates. Carbohydrates generally include sugars, starches, cellulose, and gums that are converted by the body into glucose for energy. Carbohydrates are often classified into two types: digestible carbohydrates (e.g., monosaccharides, disaccharides, and starches) and non-digestible carbohydrates (e.g., dietary fiber). Research has shown that non-digestible carbohydrates, as well as complex polymeric carbohydrates with reduced absorption and digestibility in the small intestine, stimulate physiological responses that inhibit food intake. Therefore, the carbohydrates embodied herein preferably include non-digestible carbohydrates or carbohydrates with reduced digestibility. Non-limiting examples of such carbohydrates include polydextrose; inulin; polyols derived from monosaccharides such as erythritol, mannitol, xylitol, and sorbitol; alcohols derived from disaccharides such as isomalt, lactitol, and maltitol; and hydrogenated starch hydrolysates. Carbohydrates are described in more detail herein below.

[0103] In another specific embodiment, the weight management agent is dietary fat. Dietary fat is a lipid containing a combination of saturated and unsaturated fatty acids. Polyunsaturated fatty acids have been shown to have greater satiating power than monounsaturated fatty acids. Therefore, the dietary fat embodied herein desirably contains polyunsaturated fatty acids, non-limiting examples of which include triacylglycerols.

[0104] In another specific embodiment, the weight management agent is an herbal extract. Extracts from many types of plants have been identified as having appetite suppressing properties. Non-limiting examples of plants whose extracts have appetite suppressing properties include plants from the genera Hoodia, Trichocaulon, Caralluma, Stapelia, Orbea, Asclepias, and Camellia. Other embodiments include extracts from Gymnema Sylvestre, Kola Nut, Citrus Aurantium, Yerba Mate, Griffonia Simplicifolia, guarana, myrrh, guggul lipids, and black currant seed oil.

[0105] Herbal extracts can be prepared from any type of plant material or plant biomass. Non-limiting examples of plant materials and biomass include stems, roots, leaves, dried powder obtained from the plant material, and sap or dried sap. Herbal extracts are generally prepared by extracting sap from the plant and then spray-drying the sap. Alternatively, solvent extraction procedures may be used. Following the initial extraction, it may be desirable to further fractionate the initial extract (e.g., by column chromatography) to obtain an herbal extract with enhanced activity. Such techniques are well known to those skilled in the art.

[0106] In one embodiment, the herbal extract is derived from a plant of the genus Hoodia. A Hoodia sterol glycoside known as P57 is believed to be responsible for the appetite suppressant effects of Hoodia species. In another embodiment, the herbal extract is derived from a plant of the genus Caralluma, non-limiting examples of which include caratuberside A, caratuberside B, bouceroside I, bouceroside II, bouceroside III, bouceroside IV, bouceroside V, bouceroside VI, bouceroside VII, bouceroside VIII, bouceroside IX, and bouceroside X. In another embodiment, at least one herbal extract is derived from a plant of the genus Trichocaulon. Trichocaulon plants, like Hoodia, are succulent plants commonly native to South Africa and include species such as T. piliferum and T. officinale. In another embodiment, the herbal extract is derived from a Stapelia or Orbea plant. Without wishing to be bound by any theory, it is believed that the compounds exhibiting appetite suppressant activity are saponins, such as pregnane glycosides, including stavalosides A, B, C, D, E, F, G, H, I, J, and K. In another embodiment, the herbal extract is derived from an Asclepias plant. Without wishing to be bound by any theory, it is believed that the extract contains steroidal compounds with appetite suppressant effects, such as pregnane glycosides and pregnane aglycones.

[0107] In another specific embodiment, the weight control agent is an exogenous hormone having a weight control effect, non-limiting examples of which include CCK, peptide YY, ghrelin, bombesin and gastrin-releasing peptide (GRP), enterostatin, apolipoprotein A-IV, GLP-1, amylin, somastatin, and leptin.

[0108] In another embodiment, the weight control agent is a pharmaceutical agent, non-limiting examples of which include phentenime, diethylpropion, phendimetrazine, sibutramine, rimonabant, oxyntomodulin, floxetine hydrochloride, ephedrine, phenethylamine, or other stimulants.

[0109] In some embodiments, the functional ingredient is at least one osteoporosis treatment agent. In some embodiments, the osteoporosis treatment agent is at least one calcium source. According to certain embodiments, the calcium source is any compound containing calcium, including salt complexes, solubilized species, and other forms of calcium. Non-limiting examples of calcium sources include amino acid chelate calcium, calcium carbonate, calcium oxide, calcium hydroxide, calcium sulfate, calcium chloride, calcium phosphate, calcium hydrogen phosphate, calcium dihydrogen phosphate, calcium citrate, calcium malate, calcium citrate malate, calcium gluconate, calcium tartrate, calcium lactate, solubilized species thereof, and combinations thereof.

[0110] According to certain embodiments, the agent for treating osteoporosis is a magnesium source. The magnesium source is any compound containing magnesium, including salt complexes, solubilized species, and other forms of magnesium. Non-limiting examples of magnesium sources include magnesium chloride, magnesium citrate, magnesium gluceptate, magnesium gluconate, magnesium lactate, magnesium hydroxide, magnesium picolate, magnesium sulfate, solubilized species thereof, and mixtures thereof. In another specific embodiment, the magnesium source includes magnesium amino acid chelate or creatine chelate.

[0111] In other embodiments, the osteoporosis agent is selected from vitamins D, C, K, precursors thereof and / or beta-carotene, and combinations thereof.

[0112] Additionally, many plants and plant extracts have been identified as being effective in preventing and treating osteoporosis. Non-limiting examples of plants and plant extracts suitable as osteoporosis management agents include species of the genus Taraxacum and Amelanchier, as disclosed in U.S. Patent Application Publication No. 2005 / 0106215, and species of the genus Lindera, Artemisia, Acorus, Carthamus, Carum, Cnidium, Curcuma, Cyperus, Juniperus, as disclosed in U.S. Patent Application Publication No. 2005 / 0079232. ), Prunus, Iris, Cichorium, Dodonaea, Epimedium, Erigonum, Soya, Mentha, Ocimum, thymus, Tanacetum, Plantago, Spearmint, Bixa, Vitis, Rosemarinus, Rhus, and Anethum species.

[0113] In some embodiments, the functional ingredient is at least one phytoestrogen. Phytoestrogens are compounds found in plants, and can usually be delivered to the human body by ingesting plants or plant parts that contain phytoestrogens. As used herein, "phytoestrogen" refers to any substance that causes any degree of estrogen-like effect when introduced into the body. For example, phytoestrogens can bind to estrogen receptors in the body and have a small estrogen-like effect.

[0114] Examples of phytoestrogens suitable for beverage embodiments disclosed herein include, but are not limited to, isoflavones, stilbenes, lignans, resorcyclic acid lactones, coumestans, coumestrol, equol, and combinations thereof. Suitable sources of phytoestrogens include whole grains, cereals, fiber, fruits, vegetables, black cohosh, agave root, black currant, black rhododendron, chasteberry, crampbark, angelica root, American holly root, false unicorn root, ginseng root, groundsel herb, licorice, liferoot herb, motherwort herb, peony root, raspberry leaf, rose plant, sage leaf, sarsaparilla root, saw palmetto with berries, wild yam root, yarrow flower, legumes, soybeans, and soy products (e.g., miso, soy flour, soy milk, soy nuts, soy protein isolate, tempeh, or tofu). These include, but are not limited to, chickpeas, nuts, lentils, seeds, clover, red clover, dandelion greens, dandelion root, fenugreek seed, green tea, hops, red wine, flaxseed, garlic, onion, linseed, borage, willow milkweed, caraway, chaste tree, vitex, dates, dill, fennel seed, gotu kola, milk thistle, pennyroyal, pomegranate, southernwood, soy flour, tangy flowers, and kudzu root (kudzu root), and the like, and combinations thereof.

[0115] Isoflavones belong to a group of phytonutrients called polyphenols. Generally, polyphenols (also known as "polyphenols") are a group of chemicals found in plants that are characterized by the presence of more than one phenolic group per molecule.

[0116] Suitable phytoestrogenic isoflavones according to embodiments of the present invention include genistein, daidzein, glycitein, biochanin A, formononetin, their respective naturally occurring glycosides and glycoside conjugates, matairesinol, secoisolariciresinol, enterolactone, enterodiol, textured plant proteins, and combinations thereof.

[0117] Suitable sources of isoflavones for embodiments of this invention include, but are not limited to, soybeans, soy products, legumes, alfalfa sprouts, chickpeas, peanuts, and red clover.

[0118] In one embodiment, the functional ingredient is at least one long-chain primary aliphatic saturated alcohol. Long-chain primary aliphatic saturated alcohols are a diverse group of organic compounds. The term alcohol refers to the fact that these compounds are characterized by a hydroxyl group (-OH) attached to a carbon atom. Non-limiting examples of specific long chain primary aliphatic saturated alcohols for use in certain embodiments of the present invention include 1-octanol (8 carbon atoms), 1-nonanol (9 carbon atoms), 1-decanol (10 carbon atoms), 1-dodecanol (12 carbon atoms), 1-tetradecanol (14 carbon atoms), 1-hexadecanol (16 carbon atoms), 1-octadecanol (18 carbon atoms), 1-eicosanol (20 carbon atoms), 1-docosanol (22 carbon atoms), 1-tetracosanol (24 carbon atoms), 1-hexacosanol (26 carbon atoms), 1-heptacosanol (27 carbon atoms), 1-octanosol (28 carbon atoms), 1-nonacosanol (29 carbon atoms), 1-triacontanol (30 carbon atoms), 1-dotriacontanol (32 carbon atoms), and 1-tetracontanol (34 carbon atoms).

[0119] In one embodiment, the long-chain primary aliphatic saturated alcohol is polycosanol, a term for a mixture of long-chain primary aliphatic saturated alcohols composed primarily of the 28-carbon 1-octanosol and the 30-carbon 1-triacontanol, with lesser amounts of other alcohols such as the 22-carbon 1-docosanol, the 24-carbon 1-tetracosanol, the 26-carbon 1-hexacosanol, the 27-carbon 1-heptacosanol, the 29-carbon 1-nonacosanol, the 32-carbon 1-dotriacontanol, and the 34-carbon 1-tetracontanol.

[0120] In some embodiments, the functional ingredient is at least one phytosterol, phytostanol, or a combination thereof. As used herein, the terms "stanol," "plant stanol," and "phytostanol" are synonymous. Plant sterols and stanols naturally occur in small amounts in many fruits, vegetables, nuts, seeds, grains, legumes, vegetable oils, tree bark, and other plant sources. Sterols are a subgroup of steroids that contain a hydroxyl group at C-3. Generally, phytosterols, like cholesterol, have a double bond in the steroid nucleus, but phytosterols can also contain a substituted side chain (R), such as an ethyl or methyl group at C-24, or an additional double bond. The structure of phytosterols is well known to those skilled in the art.

[0121] At least 44 naturally occurring phytosterols have been discovered, generally derived from plants such as corn, soybeans, wheat, and tung oil, but they may also be synthetically produced to form compositions that are identical to or have properties similar to those of naturally occurring phytosterols. Non-limiting examples of suitable phytosterols include, but are not limited to, 4-desmethylsterols (e.g., β-sitosterol, campesterol, stigmasterol, brassicasterol, 22-dehydrobrassicasterol, and Δ5-avenasterol), 4-monomethylsterols, and 4,4-dimethylsterols (triterpene alcohols) (e.g., cycloartenol, 24-methylenecycloartanol, and cyclobuanol).

[0122] As used herein, the terms "stanol," "plant stanol," and "phytostanol" are synonymous. Phytostanols are saturated sterol alcohols that occur naturally in only trace amounts and can also be produced synthetically, such as by hydrogenation of phytosterols. Suitable phytostanols include, but are not limited to, saturated forms of β-sitostanol, campestanol, cycloartanol, and other triterpene alcohols.

[0123] As used herein, both phytosterols and phytostanols include various isomers, such as □ and □ isomers. The phytosterols and phytostanols of the present invention may also be in the form of their esters. Suitable methods for deriving esters of phytosterols and phytostanols are well known to those skilled in the art and are disclosed in U.S. Patent Nos. 6,589,588, 6,635,774, 6,800,317, and U.S. Patent Application Publication No. 2003 / 0045473. Non-limiting examples of suitable phytosterol and phytostanol esters include sitosterol acetate, sitosterol oleate, stigmasterol oleate, and their corresponding phytostanol esters. The phytosterols and phytostanols of the present invention may also include derivatives thereof.

[0124] The fortified water beverages described herein may further comprise at least one additive. Exemplary additives include, but are not limited to, carbohydrates, polyols, amino acids and their corresponding salts, polyamino acids and their corresponding salts, sugar acids and their corresponding salts, nucleotides, organic acids, inorganic acids, organic salts including organic acid salts and organic base salts, inorganic salts, bitter compounds, caffeine, flavors and flavor components, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, plant extracts, flavonoids, alcohols, and polymers.

[0125] The term "polyol," as used herein, refers to a molecule containing more than one hydroxyl group. Polyols can be diols, triols, or tetraols, containing 2, 3, and 4 hydroxyl groups, respectively. Polyols can also contain more than four hydroxyl groups, such as pentaols, hexaols, heptaols, etc., containing 5, 6, or 7 hydroxyl groups, respectively. Additionally, polyols can be sugar alcohols, polyhydric alcohols, or polyalcohols, which are reduced forms of carbohydrates in which the carbonyl group (aldehyde or ketone, reducing sugar) has been reduced to a primary or secondary hydroxyl group. Non-limiting examples of polyols in some embodiments include maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerin), threitol, galactitol, palatinose, reduced isomaltooligosaccharides, reduced xylooligosaccharides, reduced gentiooligosaccharides, reduced maltose syrup, reduced glucose syrup, and sugar alcohols, or any other carbohydrate that can be reduced without adversely affecting taste.

[0126] In certain embodiments, the beverages disclosed herein do not contain erythritol.

[0127] 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, glutamine, hydroxyproline, taurine, norvaline, sarcosine, and salt forms thereof, such as sodium or potassium salts or acid salts. Amino acid additives may also be in the D- or L-configuration and mono-, di-, or tri-forms of the same or different amino acids. Combinations of the above amino acids and their corresponding salts (e.g., their sodium, potassium, calcium, magnesium salts, or other alkali or alkaline earth metal salts, or acid salts) are also suitable additives in some embodiments. Amino acids may be natural or synthetic. Amino acids may also be modified. A modified amino acid refers to any amino acid in which at least one atom has been added, removed, substituted, or a combination thereof (e.g., an N-alkyl amino acid, an N-acyl amino acid, or an N-methyl amino acid). Non-limiting examples of modified amino acids include amino acid derivatives such as trimethylglycine, N-methyl-glycine, and N-methyl-alanine. As used herein, modified amino acids encompass both modified and unmodified amino acids. As used herein, amino acids also encompass both peptides and polypeptides (e.g., dipeptides, tripeptides, tetrapeptides, and pentapeptides), such as glutathione and L-alanyl-L-glutamine.

[0128] Suitable polyamino acid additives include poly-L-aspartic acid, poly-L-lysine, poly-L-ornithine, poly-L-arginine, other polymeric forms of amino acids, and their salt forms (e.g., calcium, potassium, sodium, or magnesium salts, e.g., monosodium L-glutamate). Polyamino acid additives may also be in the D- or L-configuration. Combinations of the above polyamino acids and their corresponding salts (e.g., their sodium, potassium, calcium, magnesium salts, or other alkali or alkaline earth metal salts, or acid salts) are also suitable additives in some embodiments. The polyamino acids described herein may also include copolymers of different amino acids. Polyamino acids may be natural or synthetic. Polyamino acids may also be modified by adding, removing, substituting, or a combination thereof, such as N-alkyl or N-acyl polyamino acids. As used herein, polyamino acids encompass both modified and unmodified polyamino acids. For example, modified polyamino acids include, but are not limited to, polyamino acids of various molecular weights (MW), such as poly-L-lysine having a MW of 1,500, a MW of 6,000, a MW of 25,200, a MW of 63,000, a MW of 83,000, or a MW of 300,000.

[0129] 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.

[0130] Suitable nucleotide additives include, but are not limited to, inosine monophosphate ("IMP"), guanosine monophosphate ("GMP"), adenosine monophosphate ("AMP"), cytosine monophosphate (CMP), uracil monophosphate (UMP), inosine diphosphate, guanosine diphosphate, adenosine diphosphate, cytosine diphosphate, uracil diphosphate, inosine triphosphate, guanosine triphosphate, adenosine triphosphate, cytosine triphosphate, uracil triphosphate, alkali or alkaline earth metal salts thereof, and combinations thereof. The nucleotides described herein may also include nucleotide-related additives, such as nucleosides or nucleic acid bases (e.g., guanine, cytosine, adenine, thymine, uracil).

[0131] Suitable organic acid additives include any compound containing a -COOH moiety, e.g., C2-C 30 Carboxylic Acids, Substituted Hydroxyl C2-C 30 Included are carboxylic acids, butyric acid (ethyl ester), substituted butyric acid (ethyl ester), benzoic acid, substituted benzoic acids (e.g., 2,4-dihydroxybenzoic acid), substituted cinnamic acids, hydroxy acids, substituted hydroxybenzoic acids, anisic acid, substituted cyclohexylcarboxylic acids, tannic acid, aconitic acid, lactic acid, tartaric acid, citric acid, isocitric acid, gluconic acid, glucoheptonic acid, adipic acid, hydroxycitric acid, malic acid, fruitaric acid (a blend of malic, fumaric, and tartaric acids), fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, creatine, caffeic acid, bile acid, acetic acid, ascorbic acid, alginic acid, erythorbic acid, polyglutamic acid, glucono-delta-lactone, and alkali or alkaline earth metal salt derivatives thereof. Additionally, the organic acid additive may be in either the D- or L-configuration.

[0132] Suitable organic acid additive salts include, but are not limited to, sodium, calcium, potassium, and magnesium salts of all organic acids, such as citric acid, malic acid, tartaric acid, fumaric acid, lactic acid (e.g., sodium lactate), alginic acid (e.g., sodium alginate), gluconic acid (e.g., gluconate), ascorbic acid (e.g., sodium ascorbate), benzoic acid (e.g., sodium benzoate or potassium benzoate), sorbic acid, and adipic acid. The described examples of organic acid additives may optionally be substituted with at least one group selected from hydrogen, alkyl, alkenyl, alkynyl, halo, haloalkyl, carboxyl, acyl, acyloxy, amino, amido, carboxyl derivatives, alkylamino, dialkylamino, arylamino, alkoxy, aryloxy, nitro, cyano, sulfo, thiol, imine, sulfonyl, sulfenyl, sulfinyl, sulfamyl, carboxalkoxy, carboxamido, phosphonyl, phosphinyl, phosphoryl, phosphino, thioester, thioether, anhydride, oximino, hydrazino, carbamyl, phosphor, or phosphonato. In certain embodiments, the organic acid additive is present in the sweetener composition in an amount effective to provide a concentration of from about 10 ppm to about 5,000 ppm when present in a consumable product, such as a beverage.

[0133] Suitable inorganic acid additives include, but are not limited to, phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, sodium dihydrogen phosphate, and alkali or alkaline earth metal salts thereof (e.g., inositol hexaphosphate Mg / Ca).

[0134] Suitable bitter compound additives include, but are not limited to, caffeine, quinine, urea, orange peel oil, naringin, bittern, and salts thereof.

[0135] Suitable flavorings and flavoring ingredient additives include, but are not limited to, vanillin, vanilla extract, mango extract, cinnamon, citrus, coconut, ginger, viridiflorol, almond, menthol (including mint-free menthol), grape skin extract, and grape seed extract. "Flavoring agent" and "flavoring ingredient" are synonymous and can include natural or synthetic substances, or combinations thereof. Flavoring also includes any other substance that imparts flavor and can include natural or non-natural (synthetic) substances that are safe for humans or animals when used within generally acceptable limits. Non-limiting examples of proprietary flavorings include Doehler TM Natural Flavoring Sweetness Enhancer K14323(Doehler TM ,Darmstadt,Germany), Symrise TM Natural Flavor Mask for Sweeteners 161453 and 164126 (Symrise TM ,Holzminden,Germany), Natural Advantage TM Bitterness Blockers 1, 2, 9 and 10 (Natural Advantage TM , Freehold, New Jersey, USA), and Sucramask TM (Creative Research Management, Stockton, California, USA).

[0136] Suitable polymeric additives include chitosan, pectin, pectinic acid, pectinic acid, polyuronic acid, polygalacturonic acid, starch, food hydrocolloids or crude extracts thereof (e.g., Acacia Senegal Gum (Fibergum TM), acacia seyal gum, carrageenan), poly-L-lysine (e.g., poly-L-α-lysine or poly-L-ε-lysine), poly-L-ornithine (e.g., poly-L-α-ornithine or poly-L-ε-ornithine), polypropylene glycol, polyethylene glycol, poly(ethylene glycol methyl ether), polyarginine, polyaspartic acid, polyglutamic acid, polyethyleneimine, alginic acid, sodium alginate, propylene glycol alginate, and sodium polyethylene glycol alginate, sodium hexametaphosphate and its salts, and other cationic and anionic polymers.

[0137] Suitable protein or protein hydrolysate additives include, but are not limited to, bovine serum albumin (BSA), whey protein (including fractions or concentrates thereof, such as 90% instant whey protein isolate, 34% whey protein, 50% hydrolyzed whey protein, and 80% whey protein concentrate), soluble rice protein, soy protein, protein isolate, protein hydrolysate, reaction products of protein hydrolysates, glycoproteins, and / or proteoglycans containing amino acids (e.g., glycine, alanine, serine, threonine, asparagine, glutamine, arginine, valine, isoleucine, leucine, norvaline, methionine, proline, tyrosine, hydroxyproline, etc.), collagen (e.g., gelatin), partially hydrolyzed collagen (e.g., hydrolyzed fish collagen), and collagen hydrolysates (e.g., porcine collagen hydrolysate).

[0138] Suitable surfactant additives include, but are not limited to, polysorbates (e.g., polyoxyethylene sorbitan monooleate (polysorbate 80), polysorbate 20, polysorbate 60), sodium dodecylbenzenesulfonate, dioctyl sulfosuccinate or dioctyl sodium sulfosuccinate, sodium dodecyl sulfate, cetylpyridinium chloride (hexadecylpyridinium chloride), hexadecyltrimethylammonium bromide, sodium cholate, carbamoyl, choline chloride, sodium glycocholate, sodium taurodeoxycholate, lauric arginate, sodium stearoyl lactylate, sodium taurocholate, lecithin, sucrose oleate, sucrose stearate, sucrose palmitate, sucrose laurate, and other emulsifiers.

[0139] Suitable flavonoid additives are classified as flavonols, flavones, flavanones, flavan-3-ols, isoflavones, or anthocyanidins. Non-limiting examples of flavonoid additives include catechins (e.g., Polyphenone, TM 60. Polyphenon TM 30, and Polyphenon TM Green tea extracts such as 25 (Mitsui Norin Co., Ltd., Japan), polyphenols, rutin (e.g., enzyme-modified rutin, Sammelin TM AO (San-fi Gen FFI, Inc., Osaka, Japan), neohesperidin, naringin, neohesperidin dihydrochalcone, and the like.

[0140] Suitable alcohol additives include, but are not limited to, ethanol.

[0141] 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).

[0142] III. Method Also provided herein are methods for improving one or more properties of a beverage (eg, an enhanced water beverage) and methods for producing a beverage (eg, an enhanced water beverage).

[0143] In one embodiment, a method for improving one or more sensory characteristics or attributes of an enhanced water beverage is provided, comprising: (i) providing monk fruit extract (MFE) and sucralose; and (ii) adding the MFE and sucrose to a beverage matrix. In some embodiments, the beverage (e.g., the enhanced water beverage) does not contain erythritol. In other embodiments, the beverage (e.g., the enhanced water beverage) does not contain rebaudioside (e.g., rebaudioside A or B) or rare sugar (e.g., allulose).

[0144] The sensory characteristics or attributes can vary. In one embodiment, the sensory characteristics or attributes are tastes or off-tastes, such as bitterness, astringency, sweetness linger.

[0145] In one embodiment, the method provides about 1%, about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 11%, about 12%, about 13%, about 14%, about 15%, about 16%, about 17%, about 18%, about 19%, about 20%, about 21%, about 22%, about 23%, about 24%, about 25%, about 26%, about 27%, approximately 28%, approximately 29%, approximately 30%, approximately 31%, approximately 32%, approximately 33%, approximately 34%, approximately 35%, approximately 36%, approximately 37%, approximately 38%, approximately 39%, approximately 40%, approximately 41%, approximately 42%, approximately 43%, approximately 44%, approximately 45%, approximately 46%, approximately 47%, approximately 48%, approximately 49%, approximately 50%, approximately 51%, approximately 52%, approximately 53%, approximately 54 %,approximately 55%,approximately 56%,approximately 57%,approximately 58%,approximately 59%,approximately 60%,approximately 61%,approximately 62%,approximately 63%,approximately 64%,approximately 65%,approximately 66%,approximately 67%,approximately 68%,approximately 69%,approximately 70%,approximately 71%,approximately 72%,approximately 73%,approximately 74%,approximately 75%,approximately 76%,approximately 77%,approximately 78%,approximately 79%,approximately 80%,approximately 81%, An improvement in taste or off-flavors (e.g., bitterness, astringency, lingering sweetness) of about 82%, about 83%, about 84%, about 85%, about 86%, about 87%, about 88%, about 89%, about 90%, about 91%, about 92%, about 93%, about 94%, about 95%, about 96%, about 97%, about 98%, about 99%, or about 100% or more is achieved.

[0146] In one embodiment, the method provides a method for increasing the cytotoxicity of about 1.1 fold, about 1.2 fold, about 1.3 fold, about 1.4 fold, about 1.5 fold, about 1.6 fold, about 1.7 fold, about 1.8 fold, about 1.9 fold, about 2 fold, about 2.1 fold, about 2.2 fold, about 2.3 fold, about 2.4 fold, about 2.5 fold, about 2.6 fold, about 2.7 fold, about 2.8 fold, about 2.9 fold, about 3 fold, about 3.1 fold, about 3.2 fold, about 3.3 fold, about 3.4 fold, about 3.5 fold, about 3.6 fold, about 3.7 fold, about 3.8 fold, about 3.9 fold, about 4 fold, about 4.1 times, approximately 4.2 times, approximately 4.3 times, approximately 4.4 times, approximately 4.5 times, approximately 4.6 times, approximately 4.7 times, approximately 4.8 times, approximately 4.9 times, approximately 5 times, approximately 6 times, approximately 7 times, approximately 8 times, approximately 9 times, approximately 10 times, approximately 11 times, approximately 12 times, approximately 13 times, approximately 1 4 times, approximately 15 times, approximately 16 times, approximately 17 times, approximately 18 times, approximately 19 times, approximately 20 times, approximately 21 times, approximately 22 times, approximately 23 times, approximately 24 times, approximately 25 times, approximately 26 times, approximately 27 times, approximately 28 times, approximately 29 times, approximately 30 times, approximately 31 times, approximately 32 times, approximately 3 3 times, about 34 times, about 35 times, about 36 times, about 37 times, about 38 times, about 39 times, about 40 times, about 41 times, about 42 times, about 43 times, about 44 times, about 45 times, about 46 times, about 47 times, about 48 times, about 49 times, about 50 times, about 51 times, about 5 2 times, about 53 times, about 54 times, about 55 times, about 56 times, about 57 times, about 58 times, about 59 times, about 60 times, about 61 times, about 62 times, about 63 times, about 64 times, about 65 times, about 66 times, about 67 times, about 68 times, about 69 times, about 70 times, about 7 A 1-fold, about 72-fold, about 73-fold, about 74-fold, about 75-fold, about 76-fold, about 77-fold, about 78-fold, about 79-fold, about 80-fold, about 81-fold, about 82-fold, about 83-fold, about 84-fold, about 85-fold, about 86-fold, about 87-fold, about 88-fold, about 89-fold, about 90-fold, about 91-fold, about 92-fold, about 93-fold, about 94-fold, about 95-fold, about 96-fold, about 97-fold, about 98-fold, about 99-fold, or about 100-fold or more improvement in taste or off-flavors (e.g., lingering bitterness, astringency, sweetness) is obtained.

[0147] In one embodiment, a method for producing a beverage (e.g., an enhanced water beverage) is provided, the method comprising: (i) providing monk fruit extract (MFE) and sucralose; and (ii) adding the MFE and sucrose to a beverage matrix. In some embodiments, the beverage (e.g., the enhanced water beverage) does not contain erythritol.

[0148] The following examples are intended to be non-limiting. [Example]

[0149] Example 1: Preparation of a beverage The beverages were prepared using the ingredients shown in Tables 1 and 2.

[0150] [Table 1]

[0151] [Table 2]

[0152] Example 2: Sensory evaluation The exemplary beverages were evaluated blindly by trained panelists. Samples were cooled and randomly distributed to panelists. Panelists were instructed to eat an unsalted cracker and rinse their mouths with water before and between samples. For each sample, panelists were instructed to take three sips and then write down their evaluation comments. Results are presented in a table along with a summary of general comments. Additional comments about each prototype are provided below. Sucralose and monk fruit extract ranges are given in ppm.

[0153] [Table 3]

[0154] Comment from Prototype 9: #1 - Similar sweetness to the control, more lactonic / intense flavor, less upfront fresh peach aroma. Good sweetness and flavor, effervescence / less astringency, clean sweetness, inferior to the control, least peach aroma, sweeter than the control and with more lingering sweetness, good peach oolong tea flavor, good quality and level of sweetness. #2 - Strong peach flavor, sweet, little to no lingering, sweetness does not start well, lingers longer than others but has a slight astringency, not much peach, bitter.

[0155] Comments from Prototype 10: #1 - Very unbalanced flavor compared to the control, not pleasant to the palate. Significantly less sweetness, slow onset, lingering sweetness, inferior to the control, little peach, not even a peach flavor, bitter aftertaste, lots of peach, little oolong tea flavor, bitter taste at the end. #2 - Fruity, juicy, peach flavor, some syrupy taste, good mouthfeel and peach flavor. Slightly sweet, more astringent than #1 but slightly sweet, good flavor, slightly sour at the end, well balanced flavor. #3 - A slightly tart, different peach profile, milder than the control, very quite tart, very slightly less intense, slightly less sweet but smoother or thinner, more tart at the end, upfront tartness, good sweetness onset, slightly bitter, some cooling. #4 - Tastes very close to Sample #7 and Sample #8. Good flavor impact, similar sweetness, slightly bitter, much stronger peach flavor, less astringency, slight upfront bitterness, less flavor impact but not unbalanced, less flavor impact, less sweetness, bitter, less flavor, more peach but still lingering, better sweetness than Sample #8. #5 - Much creamier, much smoother, similar sweetness, similar fruitiness, fruitier than the control, creamier finish, fruitier than the control, slightly astringent, cleaner sweetness than the control, smoother, more floral peach, more upfront sweetness.

[0156] Comments from prototype 4: Similar flavor intensity and profile to the control, good mouthfeel (slightly better than the control), very good flavor, bright and natural, juicy lemon, good balance of sweet and sour, all samples taste very good. I like the sugary taste at the end of this sample. Juicy taste, good mouthfeel, like lemonade, very close to the control, balanced flavor.

[0157] Comments from Prototype 5: Sweet, slightly artificial flavor, juicy, coconut aftertaste, slightly juicy peach flavor, slightly less creamy / dairy, good sweetness, significantly sweeter than control. Very close to control, cleaner than Prototype 4. Tie with control. Very close to control, slightly less mouthfeel, good sweetness, good mouthfeel, low lingering, similar in taste to control but slightly sweeter.

Claims

1. An enriched water beverage comprising sucralose and monk fruit extract (MFE), wherein the enriched water beverage does not contain erythritol.

2. 10. The enhanced water beverage of claim 1, wherein the enhanced water beverage does not contain rebaudioside A or rebaudioside B.

3. 10. The enhanced water beverage of claim 1, wherein the enhanced water beverage is allulose-free.

4. 10. The enhanced water beverage of claim 1, wherein the enhanced water beverage comprises about 85-100 ppm sucralose.

5. 10. The enhanced water beverage of claim 1, wherein the enhanced water beverage comprises about 45 to about 55 ppm monk fruit extract.

6. 10. The enhanced water beverage of claim 1 further comprising phloretin.

7. 10. The enhanced water beverage of claim 1, wherein the beverage has a sucrose equivalent of about 7-8%.

8. 10. The enhanced water beverage of claim 1, wherein the monk fruit extract comprises about 35 to about 55% mogroside V.

9. 13. The fortified water beverage of any one of claims 1 to 12, wherein the monk fruit extract contains about 50% mogroside V.

10. 1. A method for improving one or more sensory characteristics or attributes of an enhanced water beverage, comprising: (i) providing monk fruit extract and sucralose; and (ii) adding the MFE and sucrose to a beverage matrix, wherein the beverage does not contain erythritol.

11. 20. The method of claim 18, wherein the beverage does not contain rebaudioside A or rebaudioside B.

12. 19. The method of claim 18, wherein the beverage does not contain allulose.

13. 23. The method of any one of claims 18 to 22, wherein the beverage comprises about 85 to 100 ppm sucralose.

14. 25. The method of any one of claims 18 to 24, wherein the beverage comprises about 45 to about 55 ppm of monk fruit extract.

15. The method of any one of claims 18 to 26, wherein the beverage further comprises phloretin.

16. 29. The method of any one of claims 18 to 28, wherein the beverage has a sucrose equivalent of about 7 to about 8%.

17. 1. A method for producing an enhanced water beverage, comprising: (i) providing monk fruit extract and sucralose; and (ii) adding the MFE and sucrose to a beverage matrix, wherein the enhanced water beverage does not contain erythritol.

Images