Modulation of mouthfeel in low and no-sugar beverages using blends of pectin and xanthan gum

Abstract

Compositions having improved mouthfeel and methods of improving mouthfeel in beverages are provided.SOLUTION: Compositions are provided that include (1) pectins having average molecular weights ranging from about 50000 Daltons (Da) to about 400, 000Da and (2) first xanthan gums having average molecular weights ranging from about 3000, 000Da to about 35000, 000Da. A method for improving the mouthfeel of a beverage comprising adding to the beverage (1) a pectin having an average molecular weight in the range of about 50,000 Da to about 400,000 Da and (2) a first xanthan gum having an average molecular weight in the range of about 3,000,000 Da to about 35,000,000 Da.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present disclosure is directed to compositions having improved mouthfeel and methods for improving mouthfeel in beverages, as well as foods and beverages containing same. [Background technology]

[0002] Nutritive sweeteners, such as sucrose or high fructose corn syrup (HFCS), impart sweetness and a rich mouthfeel to beverages. However, when sugar is completely or partially replaced with one or more high-intensity non-nutritive sweeteners, there is an undesirable change in mouthfeel.

[0003] Food and beverage manufacturers have attempted to improve the mouthfeel and flavor profile of non-nutritive sweeteners using taste-masking or flavor-modifying agents. For example, WO 01 / 11988 discloses a method for modifying or altering the sensory qualities, including the mouthfeel, of artificial or high-intensity sweetener compositions by adding an effective amount of a plant-derived polymeric polyphenolic material.

[0004] Despite the disclosure of WO 01 / 11988, there remains a need for compositions and methods suitable for improving the mouthfeel of beverages and foods containing non-nutritive sweeteners. Summary of the Invention

[0005] The present disclosure is directed to compositions having improved mouthfeel, including blends of pectin and xanthan gum, and methods for improving mouthfeel in beverages. The compositions can be used in a variety of products, including beverages, beverage concentrates, and food products. In some embodiments, the compositions can be added to beverage or food products.

[0006] In some embodiments, the present disclosure is directed to a composition comprising a pectin having an average molecular weight in the range of about 50,000 Daltons (Da) to about 400,000 Da, and a first xanthan gum having an average molecular weight in the range of about 3,000,000 Da to about 35,000,000 Da. In some embodiments, the pectin is selected from the group consisting of apple pectin, citrus pectin, grape pectin, and carrot pectin. In particular embodiments, the pectin is apple pectin.

[0007] In some embodiments, the first xanthan gum is selected from the group consisting of xanthan XLM, xanthan XMM, xanthan XHM, xanthan XDI, and xanthan XMAS. In certain embodiments, the first xanthan gum is selected from the group consisting of xanthan XMM and xanthan XMAS.

[0008] In some embodiments, the pectin has a degree of esterification ranging from about 50% to about 99%. In other embodiments, the pectin has a degree of esterification ranging from about 80% to about 99%.

[0009] In some embodiments, pectin is present in the composition at a concentration ranging from about 50 ppm to about 4000 ppm, hi other embodiments, pectin is present in the composition at a concentration ranging from about 50 ppm to about 1000 ppm.

[0010] In some embodiments, the first xanthan gum is present in the composition at a concentration ranging from about 0.01 ppm to about 3000 ppm, hi other embodiments, the first xanthan gum is present in the composition at a concentration ranging from about 0.01 ppm to about 1000 ppm.

[0011] In some embodiments, the first xanthan gum has an average molecular weight ranging from about 6,000,000 Da to about 10,000,000 Da, while in other embodiments, the first xanthan gum has an average molecular weight ranging from about 25,000,000 Da to about 40,000,000 Da.

[0012] In some embodiments, the compositions of the present disclosure further comprise a second xanthan gum, wherein the second xanthan gum has an average molecular weight ranging from about 25,000,000 Da to about 40,000,000 Da.

[0013] In some embodiments, the pectin has an average molecular weight ranging from about 50,000 Da to about 300,000 Da, while in other embodiments, the pectin has an average molecular weight ranging from about 100,000 Da to about 200,000 Da.

[0014] In some embodiments, the composition comprises about 100 ppm to about 300 ppm pectin and about 0.01 ppm to about 100 ppm of the first xanthan gum, while in other embodiments, the composition comprises about 100 ppm to about 300 ppm pectin, about 0.01 ppm to about 100 ppm of the first xanthan gum, and about 0.01 ppm to about 100 ppm of the second xanthan gum.

[0015] In some embodiments, the composition has a viscosity ranging from about 1.0 to about 1.5, hi some embodiments, the composition has a coefficient of friction ranging from about 0.9 to about 1.4.

[0016] In some embodiments, the composition comprises a second pectin having an average molecular weight in the range of about 50,000 Da to about 400,000 Da.

[0017] In some embodiments, the composition is a beverage. In some embodiments, the beverage comprises a non-nutritive sweetener. In some embodiments, the non-nutritive sweetener is selected from the group consisting of steviol glycosides, swingle sweetener, rubusoside, siamenoside, monatin, curculin, glycyrrhizic acid, neohesperidin, dihydrochalcone, glycyrrhizin, glytyphyllin, phloridzin, trilobatin, phyllodulcin, brazzein, hernandulcin, osladin, polypodoside A, bayounoside, pterocaryosides A and B, mukurodioside, thaumatin, monellin, mabinlin I and II, phlomisoside I, periandrin I, abrusoside A, cyclocaryoside I, mogroside IV, mogroside V, or combinations thereof.

[0018] In some embodiments, the non-nutritive sweetener comprises a steviol glycoside, hi particular embodiments, the steviol glycoside is selected from the group consisting of stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside N, rebaudioside O, rebaudioside P, rebaudioside Q, steviolbioside, dulcoside A, and combinations thereof.

[0019] In some embodiments, the beverage is a carbonated beverage, a non-carbonated beverage, a fountain drink, a frozen beverage, a frozen carbonated beverage, a fruit juice, a fruit juice flavored drink, a fruit flavored drink, a cola drink, a sports drink, an energy drink, a fortified / enhanced water drink, a flavored water, a soy drink, a vegetable drink, a grain-based drink, a malt beverage, a fermented drink, a yogurt drink, a kefir, a coffee drink, a tea drink, a dairy beverage, a smoothie drink, a caffeinated energy drink, or an alcoholic beverage.

[0020] In some embodiments, the present disclosure is directed to a method for improving the mouthfeel of a beverage, comprising adding to the beverage a pectin having an average molecular weight in the range of about 50,000 Da to about 400,000 Da and a first xanthan gum having an average molecular weight in the range of about 3,000,000 Da to about 35,000,000 Da. [Brief explanation of the drawings]

[0021] The foregoing summary of the invention, as well as the following detailed description of the embodiments, will be better understood when read in conjunction with the accompanying drawings. For purposes of illustration, the drawings may be depicted using specific embodiments. It is to be understood, however, that the compounds, combinations, compositions, and methods described herein are not limited to the precise embodiments contemplated or depicted in the drawings.

[0022] [Figure 1] 1 represents the general structure of pectins disclosed herein.

[0023] [Figure 2] 1 depicts the general structure of xanthan gum disclosed herein.

[0024] [Figure 3] 1 depicts a graph showing the viscosity of diet cola-based samples and various pectins and xanthan gums.

[0025] [Figure 4] 1 depicts a graph showing the coefficient of friction of diet cola-based samples and various pectins and xanthan gums.

[0026] [Figure 5] 1 is a table showing the coefficient of friction and viscosity of aqueous samples containing different concentrations of pectin and xanthan gum.

[0027] [Figure 6] 1 is a PCA plot showing friction-type and viscosity-type attributes of aqueous samples containing various pectins and xanthan gums.

[0028] [Figure 7] 1 depicts the viscosity of aqueous samples containing various pectins and xanthan gums.

[0029] [Figure 8] 1 shows the coefficient of friction of aqueous samples containing various pectins and xanthan gums.

[0030] [Figure 9] 1 is a PCA plot showing friction-type and viscosity-type attributes of aqueous samples containing a combination of pectin and xanthan gum.

[0031] [Figure 10] Figure 1 shows the viscosity of aqueous samples of individual pectins, individual xanthan gums, and combinations thereof.

[0032] [Figure 11] Figure 1 shows the coefficient of friction for aqueous samples of individual pectins, individual xanthan gums, and combinations thereof.

[0033] [Figure 12] 1 shows a graph showing the change in viscosity and coefficient of friction for different concentrations of apple pectin.

[0034] [Figure 13] 1 shows a graph showing the change in viscosity and coefficient of friction for different concentrations of citrus pectin PEC90.

[0035] [Figure 14] 1 shows a graph showing the change in viscosity and coefficient of friction for different concentrations of xanthan XMAS.

[0036] [Figure 15] 1 presents a graph showing the change in viscosity and coefficient of friction of xanthan XMM at different concentrations.

[0037] [Figure 16] 1 presents graphs generated by computer modeling showing predicted changes in viscosity and coefficient of friction for blends containing varying concentrations of apple pectin (APec), citrus pectin (PEC90), xanthan XMAS, and xanthan XMM.

[0038] [Figure 17] 1 presents graphs generated by computer modeling showing predicted changes in viscosity and coefficient of friction for blends containing varying concentrations of apple pectin (APec), citrus pectin (PEC90), xanthan XMAS, and xanthan XMM.

[0039] [Figure 18] 1 presents graphs generated by computer modeling showing predicted changes in viscosity and coefficient of friction for blends containing varying concentrations of apple pectin (APec), citrus pectin (PEC90), xanthan XMAS, and xanthan XMM.

[0040] [Figure 19] 1 presents graphs generated by computer modeling showing predicted changes in viscosity and coefficient of friction for blends containing varying concentrations of apple pectin (APec), citrus pectin (PEC90), xanthan XMAS, and xanthan XMM.

[0041] [Figure 20] 1 is a graph showing the results of tribology experiments using blends containing apple pectin (APec), citrus pectin (PEC90), xanthan XMAS, and xanthan XMM. DETAILED DESCRIPTION OF THE INVENTION

[0042] High-potency non-nutritive sweeteners, including steviol glycosides, often have undesirable mouthfeel characteristics, including, but not limited to, perceptions of watery, thin, or off-flavor. It has unexpectedly been discovered that these undesirable mouthfeel characteristics can be improved by a composition comprising a pectin having an average molecular weight in the range of about 50,000 Daltons (Da) to about 400,000 Da, and first and, optionally, second xanthan gums, each having an average molecular weight in the range of about 3,000,000 Da to about 35,000,000 Da. definition

[0043] Various embodiments of the compositions and methods disclosed herein are possible and will be apparent to those of skill in the art having the benefit of this disclosure. In this disclosure, references to "some embodiments," "particular embodiments," "particular embodiments," and similar phrases each mean that such embodiments are non-limiting examples of the subject matter described herein.

[0044] The articles "a," "an," and "the" are used herein to refer to one or to more than one (i.e., to at least one) of the grammatical object of the article. By way of example, "a compound" means one compound or more than one compound.

[0045] The term "about" is used throughout this disclosure and the appended claims to account for normal imprecision and variability such as in measurement, testing, and the like. As used herein, the term "about" may mean ±10% of the stated value. As an example, a composition containing "about 30 ppm" of a compound may contain from 27 ppm of the compound to 33 ppm of the compound.

[0046] The terms "treated water," "purified water," "demineralized water," "distilled water," and "RO water" are understood to be generally synonymous and refer to water from which essentially all mineral content has been removed, typically containing no more than about 500 ppm total dissolved solids, such as 250 ppm total dissolved solids. Methods for producing treated water are known to those skilled in the art and include, for example, deionization, distillation, filtration, and reverse osmosis ("RO"), among others, as disclosed in U.S. Pat. No. 7,052,725.

[0047] As used herein, "taste" refers to the combination of sweetness perception, the time effect of sweetness perception (onset and duration), off-tastes such as bitterness and metallicity, residual perception (aftertaste), and tactile perceptions such as body and richness.

[0048] As used herein, "mouthfeel" refers to the physical sensations in the mouth produced by a food or beverage, including, but not limited to, weight, thickness, viscosity, wetness, smoothness, and spread in the mouth.

[0049] The term "nutritive sweetener" refers to a sweetener that provides a significant amount of calories in typical usage amounts, e.g., greater than about 5 calories per 8 oz serving of beverage.

[0050] As used herein, "non-nutritive sweetener" refers to all sweeteners other than nutritive sweeteners.

[0051] The term "concentrate" is used throughout this specification to refer to a composition suitable for use in a beverage or food product.

[0052] The term "pectin" refers to a polysaccharide present in fruits and vegetables that has galacturonic acid segments with rhamnose side chains. Exemplary pectins include, but are not limited to, apple pectin, citrus pectin, grape pectin, carrot pectin, and combinations thereof.

[0053] The term "degree of esterification" (DE) refers to the amount or percentage of esterified galacturonic acid units within the pectin structure. The galacturonic acid esters can be, for example, methyl esters, ethyl esters, propyl esters, etc. In an exemplary embodiment, the galacturonic acid esters are methyl esters.

[0054] The term "xanthan gum" refers to a polysaccharide having a β-(1,4)-linked glucan backbone with a side chain containing glucaronic acid between two mannose groups. The general structure of xanthan gum disclosed herein is shown in Figure 2.

[0055] The term "apple pectin" refers to pectin obtained from apples.

[0056] The term "citrus pectin DE60%" (PEC60) refers to pectin obtained from citrus sources. Pectin typically has a degree of esterification ranging from about 55% to about 70%.

[0057] The term "citrus pectin DE90%" (PEC90) refers to pectins obtained from citrus sources. These pectins typically have a degree of esterification greater than about 85%. composition

[0058] In some embodiments, the present disclosure provides a composition comprising pectin and a first xanthan gum. In some embodiments, the composition can further comprise a second xanthan gum. In some embodiments, the composition comprising pectin and a first xanthan gum and / or the composition comprising pectin, a first xanthan gum, and a second xanthan gum can also comprise water.

[0059] In some embodiments, the pectin in the composition may have an average molecular weight ranging from about 10,000 Da to about 1,000,000 Da. In other embodiments, the pectin may have an average molecular weight ranging from about 20,000 Da to about 800,000 Da, from about 30,000 Da to about 600,000 Da, from about 40,000 Da to about 500,000 Da, from about 50,000 Da to about 400,000 Da, from about 50,000 Da to about 300,000 Da, from about 60,000 Da to about 280,000 Da, from about 70,000 Da to about 260,000 Da, or from about 80,000 Da to about 900,000 Da. The average molecular weight may range from about 2,000 Da to about 240,000 Da, from about 90,000 Da to about 220,000 Da, from about 100,000 Da to about 200,000 Da, from about 110,000 Da to about 190,000 Da, from about 120,000 Da to about 180,000 Da, from about 130,000 Da to about 170,000 Da, or from about 140,000 Da to about 160,000 Da. In certain embodiments, the pectin has an average molecular weight of about 100,000 Da, about 110,000 Da, about 120,000 Da, about 130,000 Da, about 140,000 Da, about 150,000 Da, about 160,000 Da, about 170,000 Da, about 180,000 Da, about 190,000 Da, or about 200,000 Da.

[0060] In some embodiments, pectin may be present in the composition in an amount ranging from about 1 ppm to about 10,000 ppm. In other embodiments, pectin may be present in an amount ranging from about 10 ppm to about 9000 ppm, from about 20 ppm to about 8000 ppm, from about 30 ppm to about 7000 ppm, from about 40 ppm to about 6000 ppm, from about 50 ppm to about 5000 ppm, from about 50 ppm to about 4000 ppm, from about 50 ppm to about 3000 ppm, from about 50 ppm to about 2000 ppm, from about 50 ppm to about 1000 ppm, from about 60 ppm to about 900 ppm, from about 70 ppm to about 800 ppm, from about 80 ppm to about 700 ppm, from about 90 ppm to about 600 ppm, from about 100 ppm to about 500 ppm, from about 100 ppm to about 400 ppm, or from about 100 ppm to about 300 ppm. In certain embodiments, the pectin is at about 50 ppm, about 60 ppm, about 70 ppm, about 80 ppm, about 90 ppm, about 100 ppm, about 110 ppm, about 120 ppm, about 130 ppm, about 140 ppm, about 150 ppm, about 160 ppm, about 170 ppm, about 180 ppm, about 190 ppm, about 200 ppm, about 210 ppm, about 220 ppm, about 230 ppm, about 240 ppm, about 250 ppm, about 260 ppm, about 270 ppm, about 280 ppm, It may be present in an amount of about 290 ppm, about 300 ppm, about 310 ppm, about 320 ppm, about 330 ppm, about 340 ppm, about 350 ppm, about 400 ppm, about 450 ppm, about 500 ppm, about 600 ppm, about 700 ppm, about 800 ppm, about 900 ppm, about 1000 ppm, about 1100 ppm, about 1200 ppm, about 1300 ppm, about 1400 ppm, about 1500 ppm, about 1600 ppm, about 1700 ppm, or about 1800 ppm.

[0061] In some embodiments, pectin may have a degree of esterification ranging from about 40% to about 100%. In other embodiments, pectin may have a degree of esterification ranging from about 45% to about 99%, about 50% to about 99%, about 55% to about 99%, about 60% to about 99%, about 65% to about 99%, about 70% to about 99%, about 75% to about 99%, about 80% to about 99%, or about 85% to about 99%. In particular embodiments, pectin may have a degree of esterification of about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, about 85%, about 90%, about 95%, about 99%, or about 100%. In other embodiments, the pectin may have a degree of esterification of at least about 40%, at least about 45%, at least about 50%, at least about 55%, at least about 60%, at least about 65%, at least about 70%, at least about 75%, at least about 80%, at least about 85%, at least about 90%, at least about 95%, or at least about 99%.

[0062] Examples of pectin suitable for use in the composition can be selected from any known source of pectin, including, but not limited to, apple pectin, citrus pectin, grape pectin, carrot pectin, and combinations thereof.

[0063] In some embodiments, the pectin may be apple pectin and may have a degree of esterification of about 50% to about 60%, and in particular embodiments, about 55% or about 55.4%. In other embodiments, the pectin may be citrus pectin and may have a degree of esterification of about 50% to about 60%, and in particular embodiments, about 58% or about 58.4%. In further embodiments, the pectin may be citrus pectin and may have a degree of esterification of about 90%.

[0064] Exemplary commercially available pectins include, but are not limited to, apple pectin (SIGMA-ALDRICH, Prod. No. 93854), citrus peel pectin (SIGMA-ALDRICH, Prod. No. P9135), citrus pectin having a 60% degree of esterification (SIGMA-ALDRICH, Prod. No. P9436), and citrus pectin having a 90% degree of esterification (SIGMA-ALDRICH, Prod. No. P9561). Further properties of these commercially available pectins, including average molecular weights and structural makeup, are listed in Table 1 below. The molecular weights listed in Table 1 were determined according to the procedure described in Example 1. Table 1 [Table 1]

[0065] * The abbreviation "DE" in Table 1 refers to the degree of esterification of the listed pectin. The degree of esterification can be determined by any method known in the art, including, but not limited to, infrared (IR) spectroscopy. For example, the degree of esterification can be determined by the method disclosed in Voragen, A.G.J., et al., "Determination of the degree of methylation and acetylation of pectins by HPLC," Food Hydrocolloids, 1(1), 65-70 (1986).

[0066] The first and optional second xanthan gums in the composition can each have an average molecular weight ranging from about 1,000,000 Da to about 50,000,000 Da. In other embodiments, the first and optional second xanthan gums can each have an average molecular weight ranging from about 2,000,000 Da to about 45,000,000 Da, from about 3,000,000 Da to about 40,000,000 Da, or from about 3,000,000 Da to about 35,000,000 Da.

[0067] In some embodiments, the first and optional second xanthan gums in the composition can each have an average molecular weight ranging from about 1,000,000 Da to about 20,000,000 Da. In other embodiments, the first and optional second xanthan gums may each have an average molecular weight ranging from about 2,000,000 Da to about 18,000,000 Da, from about 3,000,000 Da to about 16,000,000 Da, from about 4,000,000 Da to about 14,000,000 Da, from about 5,000,000 Da to about 14,000,000 Da, from about 6,000,000 Da to about 12,000,000 Da, from about 6,000,000 Da to about 10,000,000 Da, from about 7,000,000 Da to about 9,000,000 Da, or from about 8,000,000 Da to about 9,000,000 Da. In certain embodiments, the first and optional second xanthan gums may each have an average molecular weight of about 1,000,000 Da, about 2,000,000 Da, about 3,000,000 Da, about 4,000,000 Da, about 5,000,000 Da, about 5,500,000 Da, about 6,000,000 Da, about 6,500,000 Da, about 7,000,000 Da, about 7,500,000 Da, about 8,000,000 Da, about 8,500,000 Da, about 9,000,000 Da, about 9,500,000 Da, or about 10,000,000 Da.

[0068] In some embodiments, the first and optional second xanthan gums in the composition can each have an average molecular weight ranging from about 10,000,000 Da to about 100,000,000 Da, while in other embodiments, the first and optional second xanthan gums can each have an average molecular weight ranging from about 15,000,000 Da to about 80,000,000 Da, from about 20,000,000 Da to about 60,000,000 Da, from about 25,000,000 Da to about 40,000,000 Da, from about 30,000,000 Da to about 35,000,000 Da, from about 31,000,000 Da to about 34,000,000 Da, or from about 32,000,000 Da to about 34,000,000 Da. In certain embodiments, the first and optional second xanthan gums may each have an average molecular weight of about 25,000,000 Da, about 26,000,000 Da, about 27,000,000 Da, about 28,000,000 Da, about 29,000,000 Da, about 30,000,000 Da, about 31,000,000 Da, about 32,000,000 Da, about 33,000,000 Da, about 34,000,000 Da, about 35,000,000 Da, about 36,000,000 Da, about 37,000,000 Da, about 38,000,000 Da, about 39,000,000 Da, or about 40,000,000 Da.

[0069] In some embodiments, the first and optional second xanthan gums may each be present in the composition in an amount ranging from about 0.01 ppm to about 10,000 ppm. In other embodiments, the first and optional second xanthan gums may each be present in an amount ranging from about 0.01 ppm to about 9000 ppm, from about 0.01 ppm to about 8000 ppm, from about 0.01 ppm to about 7000 ppm, from about 0.01 ppm to about 6000 ppm, from about 0.01 ppm to about 5000 ppm, from about 0.01 ppm to about 4000 ppm, from about 0.01 ppm to about 3000 ppm, from about 0.01 ppm to about 2000 ppm, from about 0.01 ppm to about 1000 ppm, or from about 0. The present invention may be present in an amount ranging from about 0.01 ppm to about 900 ppm, from about 0.01 ppm to about 800 ppm, from about 0.01 ppm to about 700 ppm, from about 0.01 ppm to about 600 ppm, from about 0.01 ppm to about 500 ppm, from about 0.01 ppm to about 600 ppm, from about 0.01 ppm to about 500 ppm, from about 0.01 ppm to about 400 ppm, from about 0.01 ppm to about 300 ppm, from about 0.01 ppm to about 200 ppm, or from about 0.01 ppm to about 100 ppm. In certain embodiments, the first and optional second xanthan gums are each about 0.01 ppm, about 0.1 ppm, about 1 ppm, about 5 ppm, about 10 ppm, about 15 ppm, about 20 ppm, about 25 ppm, about 30 ppm, about 35 ppm, about 40 ppm, about 45 ppm, about 50 ppm, about 55 ppm, about 60 ppm, about 65 ppm, about 70 ppm, about 75 ppm, about 80 ppm, about 85 ppm, about 90 ppm, about 95 ppm, about 100 ppm , about 105 ppm, about 110 ppm, about 115 ppm, about 120 ppm, about 125 ppm, about 130 ppm, about 135 ppm, about 140 ppm, about 145 ppm, about 150 ppm, about 160 ppm, about 170 ppm, about 180 ppm, about 190 ppm, about 200 ppm, about 250 ppm, about 300 ppm, about 350 ppm, about 400 ppm, about 450 ppm, about 500 ppm, about 550 ppm, or about 600 ppm.

[0070] Exemplary xanthan gums suitable for use as the first and optional second xanthan gums include, but are not limited to, Xanthan XLM (SIGMA-ALDRICH, Prod. No. 43708), Xanthan XMM (SIGMA-ALDRICH, Prod. No. G1253), Xanthan XHM (SIGMA-ALDRICH, Prod. No. 42663), Xanthan XDI (DANISCO, Prod. No. A43300), Xanthan XMAS (DANISCO, Prod. No. A35300), and combinations thereof. The average molecular weight, branching, and structural makeup of these xanthan gums are listed in Table 2. Molecular weights were determined according to the procedure described in Example 1. Table 2 [Table 2]

[0071] In some embodiments, the first xanthan gum can be selected from xanthan XMM, xanthan XMAS, and combinations thereof. In certain embodiments, the first xanthan gum can be xanthan XMM or xanthan XMAS.

[0072] If present in the composition, the second xanthan gum, which is different from the first xanthan gum, can be selected from xanthan gums having any of the properties specified for the first xanthan gum.

[0073] In some embodiments, the composition can include about 50 ppm to about 4000 ppm, about 50 ppm to about 1000 ppm, or about 100 ppm to about 300 ppm of pectin and about 0.01 ppm to about 3000 ppm, about 0.01 ppm to about 1000 ppm, or about 0.01 ppm to about 100 ppm of the first xanthan gum. In certain embodiments, the composition includes about 100 ppm to about 300 ppm of pectin and about 0.01 ppm to about 100 ppm of the first xanthan gum.

[0074] In other embodiments, the composition may comprise about 50 ppm to about 4000 ppm, about 50 ppm to about 1000 ppm, or about 100 ppm to about 300 ppm of pectin, about 0.01 ppm to about 3000 ppm, about 0.01 ppm to about 1000 ppm, or about 0.01 ppm to about 100 ppm of the first xanthan gum, and about 0.01 ppm to about 3000 ppm, about 0.01 ppm to about 1000 ppm, or about 0.01 ppm to about 100 ppm of the second xanthan gum. In certain embodiments, the composition comprises about 100 ppm to about 300 ppm of pectin, about 0.01 ppm to about 100 ppm of the first xanthan gum, and about 0.01 ppm to about 100 ppm of the second xanthan gum.

[0075] In some embodiments, the second xanthan gum can be xanthan XLM, xanthan XMM, xanthan XHM, xanthan XDI, xanthan XMAS, or a combination of any of the foregoing. In other embodiments, the second xanthan gum can be xanthan XMM, xanthan XMAS, or a combination thereof. In certain embodiments, the second xanthan gum can be xanthan XMM. In other embodiments, the second xanthan gum can be xanthan XMAS.

[0076] In some examples, the composition comprises water. In some embodiments, the water is "treated water."

[0077] In some embodiments, the composition may include a second pectin different from the first pectin, such that the composition includes both a first and a second pectin. Typically, the second pectin has a molecular weight falling within the range previously specified herein for the first pectin. Similarly, when present, the second pectin is present in the composition at a concentration falling within the range previously specified for the first pectin. The second pectin can be selected from any known source of pectin, including, but not limited to, apple pectin, citrus pectin, grape pectin, carrot pectin, and combinations thereof, and is different from the first pectin. In certain embodiments, the second pectin may be apple pectin.

[0078] In some embodiments, the first pectin and the second pectin may be present in the composition in a weight to weight ratio ranging from about 10:1 to about 1:10, from about 9:1 to about 1:9, from about 8:1 to about 1:8, from about 7:1 to about 1:7, from about 6:1 to about 1:6, from about 5:1 to about 1:5, from about 4:1 to about 1:4, from about 3:1 to about 1:3, or from about 2:1 to about 1:2, respectively. In certain embodiments, the first pectin and the second pectin are present in the composition in a weight to weight ratio of about 10:1, about 9:1, about 8:1, about 7:1, about 6:1, about 5:1, about 4:1, about 3:1, about 2:1, about 1:1, about 1:2, about 1:3, about 1:4, about 1:5, about 1:6, about 1:7, about 1:8, about 1:9, or about 1:10, respectively.

[0079] In one embodiment, the present disclosure provides a composition comprising apple pectin as a first pectin and xanthan XMM as a first xanthan gum. In some embodiments, the apple pectin has a degree of esterification ranging from about 80% to about 99%. In particular embodiments, the apple pectin is present in the composition at a concentration ranging from about 100 ppm to about 300 ppm, and the xanthan XMM is present in the composition at a concentration ranging from about 0.01 ppm to about 100 ppm.

[0080] In one embodiment, the present disclosure provides a composition comprising apple pectin as a first pectin and xanthan XMAS as a first xanthan gum. In some embodiments, the apple pectin has a degree of esterification ranging from about 80% to about 99%. In particular embodiments, the apple pectin is present in the composition at a concentration ranging from about 100 ppm to about 300 ppm, and the xanthan XMAS is present in the composition at a concentration ranging from about 0.01 ppm to about 100 ppm.

[0081] In one embodiment, the present disclosure provides a composition comprising apple pectin as a first pectin, xanthan XMM as a first xanthan gum, and xanthan XMAS as a second xanthan gum. In some embodiments, the apple pectin has a degree of esterification ranging from about 80% to about 99%. In particular embodiments, the apple pectin is present in the composition at a concentration ranging from about 100 ppm to about 300 ppm, the xanthan XMM is present in the composition at a concentration ranging from about 0.01 ppm to about 100 ppm, and the xanthan XMAS is present in the composition at a concentration ranging from about 0.01 ppm to about 100 ppm. viscosity

[0082] The compositions described herein may have a viscosity ranging from about 0.01 to about 5.0 centipoise ("cP"). In other embodiments, the compositions may have a viscosity ranging from about 0.01 cP to about 5.0 cP, from about 0.1 cP to about 4.0 cP, from about 0.2 cP to about 3.5 cP, from about 0.3 cP to about 3.0 cP, from about 0.4 cP to about 2.8 cP, from about 0.5 cP to about 2.6 cP, from about 0.6 cP to about 2.4 cP, from about 0.7 cP to about 2.2 cP, or from about 0.8 cP. The viscosity may range from about 0.9 cP to about 2.0 cP, about 1.0 cP to about 2.0 cP, about 1.0 cP to about 1.9 cP, about 1.0 cP to about 1.8 cP, about 1.0 cP to about 1.7 cP, about 1.0 cP to about 1.6 cP, about 1.0 cP to about 1.5 cP, or about 1.1 cP to about 1.4 cP. In certain embodiments, the composition may have a viscosity of about 0.1 cP, about 0.2 cP, about 0.3 cP, about 0.4 cP, about 0.5 cP, about 0.6 cP, about 0.7 cP, about 0.8 cP, about 0.9 cP, about 1.0 cP, about 1.1 cP, about 1.2 cP, about 1.3 cP, about 1.4 cP, about 1.5 cP, about 1.6 cP, about 1.7 cP, about 1.8 cP, about 1.9 cP, about 2.0 cP, about 2.1 cP, about 2.2 cP, about 2.3 cP, about 2.4 cP, about 2.5 cP, about 2.6 cP, about 2.7 cP, about 2.8 cP, about 2.9 cP, or about 3.0 cP.

[0083] The viscosity of the composition may be measured using an ANTON PAAR MCR 702 rheometer with cone and plate geometry at a constant temperature (25°C) over a range of shear rates (1-100 sec-1), with triplicate measurements then averaging to determine any shear thinning or shear thickening behavior. The reported viscosity is assumed to be that of a Newtonian fluid and is the average of all values ​​over the shear rate range after excluding outliers. Friction coefficient

[0084] The compositions described herein may have a coefficient of friction ranging from about 0.01 to about 5.0. In other embodiments, the compositions may have a coefficient of friction ranging from about 0.01 to about 5.0, from about 0.1 to about 4.0, from about 0.2 to about 3.5, from about 0.3 to about 3.0, from about 0.4 to about 2.8, from about 0.5 to about 2.6, from about 0.6 to about 2.4, from about 0.7 to about 2.2, from about 0.8 to about 2.0, from about 0.9 to about 2.0, from about 0.9 to about 1.9, from about 0.9 to about 1.8, from about 0.9 to about 1.7, from about 0.9 to about 1.6, from about 0.9 to about 1.5, from about 0.9 to about 1.4, or from about 1.0 to about 1.3. In certain embodiments, the composition may have a coefficient of friction of about 0.1, about 0.2, about 0.3, about 0.4, about 0.5, about 0.6, about 0.7, about 0.8, about 0.9, about 1.0, about 1.1, about 1.2, about 1.3, about 1.4, about 1.5, about 1.6, about 1.7, about 1.8, about 1.9, about 2.0, about 2.1, about 2.2, about 2.3, about 2.4, about 2.5, about 2.6, about 2.7, about 2.8, about 2.9, or about 3.0.

[0085] The coefficient of friction can be measured using a PCS INSTRUMENTS MTM2 Mini Traction Machine fitted with a PDMS ball and PDMS disk. For example, pot fillers can be used to reduce the amount of sample required to approximately 12 mL. The instrument measures the coefficient of friction over a range of sliding speeds (1-600 mm / s) at a set sliding ratio of 50%. Measurements can be taken three times and then averaged across all three runs. A friction graph can then be generated by plotting the average coefficient of friction on the y-axis against the logarithm of sliding speed (mm / s) on the x-axis. Compositions containing sweeteners

[0086] The compositions of the present disclosure may further comprise a non-nutritive sweetener, which may be a natural or artificial non-nutritive sweetener, including, but not limited to, steviol glycosides, swingle sweetener, rubusoside, siamenoside, monatin, curculin, glycyrrhizic acid, neohesperidin, dihydrochalcone, glycyrrhizin, glycyphilin, phloridzin, trilobatin, phyllodulcin, brazzein, hernandulcin, osladin, polypodoside A, bayounoside, pterocaryosides A and B, mukurodioside, thaumatin, monellin, mabinlin I and II, phlomisoside I, periandrin I, abrusoside A, cyclocaryoside I, mogroside IV, mogroside V, or combinations thereof.

[0087] In some embodiments, the non-nutritive sweetener in the composition can include a steviol glycoside. In some embodiments, the steviol glycoside can be stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside N, rebaudioside O, rebaudioside P, rebaudioside Q, steviolbioside, dulcoside A, or any combination thereof. In some embodiments, the steviol glycoside is rebaudioside A, rebaudioside D, stevioside, rebaudioside M, or any combination thereof.

[0088] In certain embodiments, the steviol glycoside in the composition is rebaudioside A. In other embodiments, the steviol glycoside in the composition is rebaudioside D. In other embodiments, the steviol glycoside in the composition is rebaudioside M. In other embodiments, the steviol glycoside in the composition is rebaudioside F. In other embodiments, the steviol glycoside in the composition is a mixture of rebaudioside A and D. In yet further embodiments, the steviol glycoside in the composition is a mixture of rebaudioside A, D, and M. In yet further embodiments, the steviol glycoside in the composition is a mixture of stevioside, rebaudioside A, and rebaudioside D. In yet another embodiment, the steviol glycoside is a mixture of rebaudioside D, M, and stevioside.

[0089] The concentration of steviol glycosides in the composition can range from about 20 ppm to about 10,000 ppm. For example, when the composition is a beverage, as described below, the concentration of steviol glycosides can range from about 20 ppm to about 600 ppm of total steviol glycoside content.

[0090] In other embodiments, for example, when the composition is a beverage concentrate, and as further described elsewhere herein, the steviol glycoside concentration can range from about 1 ppm to about 4800 ppm, about 1 ppm to about 4500 ppm, about 1 ppm to about 4200 ppm, about 1 ppm to about 3900 ppm, about 1 ppm to about 3600 ppm, about 1 ppm to about 3300 ppm, about 1 ppm to about 3000 ppm, about 1 ppm to about 2700 ppm, about 1 ppm to about 2400 ppm, about 1 ppm to about 2100 ppm, about 1 ppm to about 1800 ppm, about 1 ppm to about 1500 ppm, about 1 ppm to about 1200 ppm, about 1 ppm to about 900 ppm, about 1 ppm to about 600 ppm, or about 1 ppm to about 300 ppm. In other embodiments, the steviol glycoside concentration can range from about 20 ppm to about 1000 ppm, about 40 ppm to about 900 ppm, about 60 ppm to about 800 ppm, about 80 ppm to about 700 ppm, or about 100 ppm to about 600 ppm. In specific embodiments, the steviol glycoside concentration can be about 60 ppm, about 300 ppm, about 600 ppm, about 900 ppm, about 1200 ppm, about 1500 ppm, about 1800 ppm, about 2100 ppm, about 2400 ppm, about 2700 ppm, about 3000 ppm, about 3300 ppm, about 3600 ppm, about 3900 ppm, about 4200 ppm, about 4500 ppm, or about 4800 ppm.

[0091] Notwithstanding the foregoing, it is within the skill of one in the art to select an appropriate steviol glycoside concentration for a composition depending on the intended use of the composition.

[0092] Although the compositions described herein typically do not contain a nutritive sweetener, in some embodiments, the compositions can further contain a nutritive sweetener. In some embodiments, the nutritive sweetener can be a natural nutritive sweetener. Exemplary natural nutritive sweeteners that can be included in the compositions include any of those known in the art, such as crystalline or liquid sucrose, fructose, glucose, dextrose, maltose, trehalose, fructooligosaccharides, glucose-fructose syrup from natural sources such as apple, chicory, and honey. High fructose corn syrup, invert sugar, maple syrup, maple sugar, honey, brown sugar molasses, cane molasses (such as No. 1 molasses, No. 2 molasses, and blackstrap molasses), and sugar beet molasses; sweet sorghum syrup, and mixtures thereof.

[0093] Other nutritive sweeteners suitable for use in the compositions disclosed herein include sugar alcohols such as erythritol, sorbitol, mannitol, xylitol, lactitol, isomalt, malitol, tagatose, trehalose, galactose, rhamnose, cyclodextrin, ribulose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, isotrehalose, neotrehalose, palatinose, or isomaltose; erythrose, deoxyribose, gulose, talose, erythrulose, xylulose, psicose, turanose, cellobiose; glucosamine, mannosamine; fucose; fuculose; glucuronic acid; gluconic acid; gluconolactone; abequase; Examples of oligosaccharides include, but are not limited to, galactosamine, xylooligosaccharides (such as xylotriose and xylobiose), gentiooligosaccharides (such as gentiobiose, gentiotrioses, and gentiotetraose), galactooligosaccharides, sorbose, ketotriose (dehydroxyacetone), aldotriose (glyceraldehyde), nigerooligosaccharides, fructooligosaccharides (such as kestose and nystose), maltotetraose, maltotriol, tetrasaccharides, mannanoligosaccharides, maltooligosaccharides (such as maltotriose, maltotetraose, maltopentaose, maltohexaose, and maltoheptaose), dextrin, lactulose, melibiose, raffinose, rhamnose, ribose, and mixtures thereof.

[0094] In some embodiments, the nutritive sweetener may be sucrose, high fructose corn syrup, or a combination thereof.

[0095] The composition may also include one or more rare sugars, such as D-allose, D-psicose (also known as D-allulose), L-ribose, D-tagatose, L-glucose, L-fucose, L-arabinose, D-turanose, D-leucrose, and mixtures thereof. In certain embodiments, the composition may include D-psicose.

[0096] The compositions of the present disclosure may also contain other additional ingredients, such as solubilizers or bulking agents. Exemplary solubilizers or bulking agents include maltodextrin, dextrose-maltodextrin blends, hydroxypropyl methylcellulose, carboxymethylcellulose, polyvinylpyrrolidone, and combinations thereof.

[0097] The compositions of the present disclosure may also contain artificial sweeteners, sweetness enhancers, and / or binders or anti-caking agents.

[0098] Exemplary artificial sweeteners include, but are not limited to, saccharin, cyclamate, aspartame, neotame, advantame, acesulfame potassium, sucralose, and mixtures thereof.

[0099] Suitable sweetness enhancers include any of those known in the art. Exemplary sweetness enhancers include, but are not limited to, sugar alcohol sweetness enhancers (e.g., erythritol, sorbitol, mannitol, xylitol, lactitol, isomalt, malitol, and mixtures thereof) or rare sugar sweetness enhancers (D-psicose, D-allose, L-ribose, D-tagatose, L-glucose, L-fucose, L-arabinose, D-turanose, D-leucrose, and mixtures thereof).

[0100] In some embodiments, the sweetness enhancer is a salt-based (such as NaCl or potassium sorbate) or benzoic acid-based sweetness enhancer (such as potassium benzoate). beverage

[0101] In some embodiments, the compositions described herein can be beverages. In some embodiments, the beverages are ready-to-drink beverages. In some embodiments, the beverages can have less than about 200 calories per 8 oz serving, less than about 150 calories per 8 oz serving, less than about 100 calories per 8 oz serving, less than about 70 calories per 8 oz serving, less than about 50 calories per 8 oz serving, less than about 10 calories per 8 oz serving, or less than about 5 calories per 8 oz serving.

[0102] In some embodiments, the beverage may comprise pectin in an amount ranging from about 1 ppm to about 1000 ppm, about 1 ppm to about 950 ppm, about 1 ppm to about 900 ppm, about 1 ppm to about 850 ppm, about 1 ppm to about 800 ppm, about 1 ppm to about 750 ppm, about 1 ppm to about 700 ppm, about 1 ppm to about 650 ppm, about 1 ppm to about 600 ppm, about 1 ppm to about 550 ppm, about 1 ppm to about 500 ppm, about 1 ppm to about 450 ppm, about 1 ppm to about 400 ppm, about 1 ppm to about 350 ppm, or about 1 ppm to about 300 ppm. In other embodiments, the beverage may contain pectin in an amount ranging from about 1 ppm to about 1000 ppm, from about 10 ppm to about 900 ppm, from about 20 ppm to about 800 ppm, from about 30 ppm to about 700 ppm, from about 40 ppm to about 600 ppm, from about 50 ppm to about 500 ppm, from about 60 ppm to about 400 ppm, from about 70 ppm to about 350 ppm, from about 80 ppm to about 300 ppm, from about 90 ppm to about 300 ppm, or from about 100 ppm to about 300 ppm. In certain embodiments, the beverage may contain pectin in an amount of about 50 ppm, about 60 ppm, about 70 ppm, about 80 ppm, about 90 ppm, about 100 ppm, about 110 ppm, about 120 ppm, about 130 ppm, about 140 ppm, about 150 ppm, about 200 ppm, about 250 ppm, about 300 ppm, about 350 ppm, about 400 ppm, about 450 ppm, about 500 ppm, about 600 ppm, about 700 ppm, about 800 ppm, about 900 ppm, or about 1000 ppm.

[0103] In some embodiments, a beverage can include a first and an optional second xanthan gum, and each of the first and optional second xanthan gums can be present in the beverage in an amount ranging from about 1 ppm to about 1000 ppm, about 1 ppm to about 900 ppm, about 1 ppm to about 800 ppm, about 1 ppm to about 700 ppm, about 1 ppm to about 600 ppm, about 1 ppm to about 500 ppm, about 1 ppm to about 450 ppm, about 1 ppm to about 400 ppm, about 1 ppm to about 350 ppm, about 1 ppm to about 300 ppm, about 1 ppm to about 250 ppm, about 1 ppm to about 200 ppm, about 1 ppm to about 150 ppm, or about 1 ppm to about 100 ppm. In certain embodiments, the beverage may include the first and optional second xanthan gums in amounts of about 10 ppm, about 15 ppm, about 20 ppm, about 25 ppm, about 30 ppm, about 35 ppm, about 40 ppm, about 45 ppm, about 50 ppm, about 55 ppm, about 60 ppm, about 65 ppm, about 70 ppm, about 75 ppm, about 80 ppm, about 85 ppm, about 90 ppm, about 95 ppm, about 100 ppm, about 150 ppm, about 200 ppm, about 250 ppm, or about 300 ppm, respectively.

[0104] In some embodiments, the beverage further comprises an acidulant and optionally a flavoring agent.

[0105] Suitable acidulants include, but are not limited to, phosphoric acid, citric acid, malic acid, tartaric acid, lactic acid, formic acid, ascorbic acid, fumaric acid, gluconic acid, succinic acid, maleic acid, adipic acid, and mixtures thereof.

[0106] Suitable flavors include cola flavors, tea flavors, caramel flavors, coffee flavors, citrus flavors (e.g., lemon flavor, lime flavor, orange flavor, grapefruit flavor, mandarin orange flavor, tangerine flavor, tangelo flavor, or a combination of any of the foregoing), herbal flavors, berry flavors (e.g., acerola, bearberry, blackberry, blueberry, boysenberry, cherry, chokecherry, cloudberry, cranberry, current, date, dewberry, elderberry, grape, gooseberry, huckleberry, rose, raspberry ... flavors derived from one or more of the following: gomberry, olallieberry, mulberry, raisin, plainberry, prairieberry, raspberry, saskatoonberry, salmonberry, sea buckthornberry, sloeberry, strawberry, black raspberry, thornberry, wineberry, hydrangeaberry, or a combination of any of the foregoing); botanical flavors (e.g., one or more flavors derived from parts of plants other than fruits, including flavors derived from essential oils and extracts of nuts, bark, roots, and leaves with artificial flavors made to simulate botanical flavors derived from natural sources); and mixtures thereof.

[0107] In some embodiments, the beverage may include a non-nutritive sweetener, as described above. In certain embodiments, the non-nutritive sweetener may be selected from the group consisting of steviol glycosides, swingle sweetener, rubusoside, siamenoside, monatin, curculin, glycyrrhizic acid, neohesperidin, dihydrochalcone, glycyrrhizin, glytyphyllin, phloridzin, trilobatin, phyllodulcin, brazzein, hernandulcin, osladin, polypodoside A, bayounoside, pterocaryosides A and B, mukurodioside, thaumatin, monellin, mabinlin I and II, phlomisoside I, periandrin I, abrusoside A, cyclocaryoside I, mogroside IV, mogroside V, or combinations thereof.

[0108] In some embodiments, the non-nutritive sweetener in the beverage can be a steviol glycoside. In some embodiments, the steviol glycoside can be stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside N, rebaudioside O, rebaudioside P, rebaudioside Q, steviolbioside, dulcoside A, or any combination thereof. In some embodiments, the steviol glycoside is rebaudioside A, rebaudioside D, stevioside, rebaudioside M, or any combination thereof.

[0109] In certain embodiments, the steviol glycoside in the beverage is rebaudioside A. In other embodiments, the steviol glycoside in the beverage is rebaudioside D. In other embodiments, the steviol glycoside in the beverage is rebaudioside M. In other embodiments, the steviol glycoside in the beverage is rebaudioside F. In other embodiments, the steviol glycoside in the beverage is a mixture of rebaudioside A and D. In yet further embodiments, the steviol glycoside in the beverage is a mixture of rebaudioside A, D, and M. In further embodiments, the steviol glycoside in the beverage is a mixture of stevioside, rebaudioside A, and rebaudioside D. In yet other embodiments, the steviol glycoside is a mixture of rebaudioside D, M, and stevioside.

[0110] In some embodiments, non-nutritive sweeteners may be present in the beverage in an amount ranging from about 1 ppm to about 800 ppm, from about 1 ppm to about 750 ppm, from about 1 ppm to about 700 ppm, from about 1 ppm to about 650 ppm, from about 1 ppm to about 600 ppm, from about 1 ppm to about 550 ppm, from about 1 ppm to about 500 ppm, from about 1 ppm to about 450 ppm, from about 1 ppm to about 400 ppm, from about 1 ppm to about 350 ppm, from about 1 ppm to about 300 ppm, from about 1 ppm to about 250 ppm, from about 1 ppm to about 200 ppm, from about 1 ppm to about 150 ppm, from about 1 ppm to about 100 ppm, or from about 1 ppm to about 50 ppm, depending on the particular non-nutritive sweetener used and the desired level of sweetness in the beverage. In certain embodiments, the non-nutritive sweetener may be present in the beverage in an amount of about 1 ppm, about 10 ppm, about 50 ppm, about 100 ppm, about 150 ppm, about 200 ppm, about 250 ppm, about 300 ppm, about 350 ppm, about 400 ppm, about 450 ppm, about 500 ppm, about 550 ppm, about 600 ppm, about 650 ppm, about 700 ppm, about 750 ppm, or about 800 ppm.

[0111] In some embodiments, the beverage may also include one or more salts. The salt concentration may range from at least about 100 ppm to about 1000 ppm, or from about 200 ppm to about 800 ppm. In certain embodiments, the salt may be sodium chloride. In some embodiments, the beverage composition may be completely or essentially free of salt.

[0112] In some embodiments, the beverage may further comprise caffeine, while in other embodiments, the beverage may be essentially free of caffeine or may be caffeine-free.

[0113] In some embodiments, the beverage may further include other ingredients such as antioxidants, food-grade acids and food-grade bases. Other beverage components such as colorants, preservatives, carbon dioxide, buffer salts, etc. may also be present.

[0114] Suitable food-grade acids include water-soluble organic acids and their salts, such as phosphoric acid, sorbic acid, ascorbic acid, benzoic acid, citric acid, tartaric acid, propionic acid, butyric acid, acetic acid, succinic acid, glutaric acid, maleic acid, malic acid, valeric acid, caproic acid, malonic acid, aconitic acid, potassium sorbate, sodium benzoate, sodium citrate, amino acids, and any combination thereof. Such acids are suitable for adjusting the pH of foods or beverages.

[0115] Suitable food-grade bases are sodium hydroxide, potassium hydroxide, and calcium hydroxide. Such bases are also suitable for adjusting the pH of foods or beverages.

[0116] In some embodiments, the beverage can be a carbonated beverage, a non-carbonated beverage, a fountain drink, a frozen beverage, a frozen carbonated beverage, a fruit juice, a fruit juice flavored drink, a fruit flavored drink, a cola drink, a sports drink, an energy drink, a fortified / enhanced water drink, a flavored water, a soy drink, a vegetable drink, a grain-based drink, a malt beverage, a fermented drink, a yogurt drink, a kefir, a coffee drink, a tea drink, a dairy beverage, a smoothie drink, a caffeinated energy drink, or an alcoholic beverage.

[0117] In some embodiments, the beverage may be a cola beverage. In other embodiments, the cola beverage may include cola flavoring and a non-nutritive sweetener selected from the group consisting of steviol glycosides, swingle sweetener, rubusoside, siamenoside, monatin, curculin, glycyrrhizic acid, neohesperidin, dihydrochalcone, glycyrrhizin, glytyphyllin, phloridzin, trilobatin, phyllodulcin, brazzein, hernandulcin, osladin, polypodoside A, bayounoside, pterocaryosides A and B, mukurodioside, thaumatin, monellin, mabinlin I and II, phlomisoside I, periandrin I, abrusoside A, and cyclocaryoside I, mogroside IV, mogroside V, or combinations thereof.

[0118] In some embodiments, the non-nutritive sweetener may comprise a steviol glycoside, which may be selected from the group consisting of stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside N, rebaudioside O, rebaudioside P, rebaudioside Q, steviolbioside, dulcoside A, and combinations thereof.

[0119] In certain embodiments, the beverage may be a carbonated cola beverage containing, among other things, water, sweetener, cola nut extract and / or other flavorings, caramel color, phosphoric acid, optionally caffeine, and optionally other ingredients. Additional and alternative suitable ingredients will be recognized by those of ordinary skill in the art having the benefit of this disclosure.

[0120] Carbonation in the form of carbon dioxide can be added for effervescence. Several techniques and carbonation devices known in the art for carbonating beverages can be used. Carbon dioxide can improve the taste and appearance of the beverage and can help protect the purity of the beverage by inhibiting and / or destroying undesirable bacteria. In some embodiments, for example, the beverage can have a CO2 level of up to about 4.0 volumes of carbon dioxide. In other embodiments, for example, it can have about 0.5 to 5.0 volumes of carbon dioxide. As used herein, one volume of carbon dioxide refers to the amount of carbon dioxide absorbed by a given amount of a given liquid, such as water, at 60°F (16°C) and 1 atmosphere of pressure. The volume of gas occupies the same space as the liquid in which it is dissolved. The carbon dioxide content can be selected by one of skill in the art based on the desired level of effervescence and the impact of the carbon dioxide on the taste or mouthfeel of the beverage.

[0121] Beverages can have any of a number of different specific formulations or components. The formulation of a beverage can vary depending on factors such as the product's intended market segment, its desired nutritional characteristics, flavor profile, and the like. Accordingly, additional ingredients may be added to a particular beverage formulation. Additional ingredients include, but are not limited to, one or more additional sweeteners in addition to any sweeteners already present, electrolytes, vitamins, flavor enhancers, carbon dioxide, preservatives, or any combination thereof. These ingredients may be added to any beverage composition to alter the taste, mouthfeel, and / or nutritional value of the beverage composition.

[0122] Preservatives may be used in certain foods or beverages. As used herein, the term "preservative" includes all suitable preservatives approved for use in beverage compositions, including, but not limited to, known chemical preservatives such as benzoates (e.g., sodium benzoate, calcium benzoate, and potassium benzoate), sorbates (e.g., sodium sorbate, calcium sorbate, and potassium sorbate), citrates (e.g., sodium citrate and potassium citrate), polyphosphates (e.g., sodium hexametaphosphate (SHMP)), and mixtures thereof, and antioxidants (e.g., ascorbic acid, EDTA, BHA, BHT, TBHQ, dehydroacetic acid, dimethyl dicarbonate, ethoxyquin, heptylparaben, and combinations thereof). Preservatives may be used in amounts not exceeding the maximum concentration mandated under applicable laws and regulations. beverage concentrate

[0123] In certain embodiments, the compositions described herein may be beverage concentrates. In some embodiments, the beverage concentrate may contain pectin in an amount ranging from about 1 ppm to about 7000 ppm, about 1 ppm to about 6500 ppm, about 1 ppm to about 6000 ppm, about 1 ppm to about 5500 ppm, about 1 ppm to about 5000 ppm, about 1 ppm to about 4500 ppm, about 1 ppm to about 4000 ppm, about 1 ppm to about 3500 ppm, about 1 ppm to about 3000 ppm, about 1 ppm to about 2500 ppm, about 1 ppm to about 2000 ppm, about 1 ppm to about 1500 ppm, about 1 ppm to about 1000 ppm, about 1 ppm to about 900 ppm, about 1 ppm to about 800 ppm, about 1 ppm to about 700 ppm, about 1 ppm to about 600 ppm, or about 1 ppm to about 500 ppm. In other embodiments, the beverage concentrate may contain pectin in an amount ranging from about 1 ppm to about 7000 ppm, from about 100 ppm to about 6000 ppm, from about 200 ppm to about 5000 ppm, from about 300 ppm to about 4000 ppm, from about 400 ppm to about 3000 ppm, from about 300 ppm to about 2000 ppm, from about 300 ppm to about 1900 ppm, or from about 300 ppm to about 1800 ppm. In certain embodiments, the beverage concentrate may contain pectin in an amount of about 100 ppm, about 200 ppm, about 300 ppm, about 400 ppm, about 500 ppm, about 600 ppm, about 700 ppm, about 800 ppm, about 900 ppm, about 1000 ppm, about 1200 ppm, about 1400 ppm, about 1600 ppm, about 1800 ppm, or about 2000 ppm.

[0124] In some embodiments, the beverage concentrate can include a first and an optional second xanthan gum, each of which is present in an amount of from about 1 ppm to about 2500 ppm, from about 1 ppm to about 2000 ppm, from about 1 ppm to about 1500 ppm, from about 1 ppm to about 1000 ppm, from about 1 ppm to about 950 ppm, from about 1 ppm to about 900 ppm, from about 1 ppm to about 850 ppm, from about 1 ppm to about 800 ppm, from about 1 ppm to about 750 ppm, from about It may be present in the beverage concentrate in an amount ranging from 1 ppm to about 700 ppm, from about 1 ppm to about 650 ppm, from about 1 ppm to about 600 ppm, from about 1 ppm to about 550 ppm, from about 1 ppm to about 500 ppm, from about 1 ppm to about 450 ppm, from about 1 ppm to about 400 ppm, from about 1 ppm to about 350 ppm, from about 1 ppm to about 300 ppm, from about 1 ppm to about 250 ppm, from about 1 ppm to about 200 ppm, from about 1 ppm to about 150 ppm, or from about 1 ppm to about 100 ppm. In certain embodiments, the beverage concentrate may include the first and optional second xanthan gums in amounts of about 50 ppm, about 100 ppm, about 150 ppm, about 200 ppm, about 250 ppm, about 300 ppm, about 350 ppm, about 400 ppm, about 450 ppm, about 500 ppm, about 550 ppm, or about 600 ppm, respectively.

[0125] Additional and alternative suitable ingredients for beverage concentrates can be readily identified by those skilled in the art. For example, one or more salts can be included in the beverage concentrate in an amount ranging from about 600 ppm to about 6000 ppm, or from about 1200 ppm to about 2400 ppm. In some embodiments, the beverage can be completely or essentially salt-free.

[0126] In some embodiments, beverages described herein, particularly so-called "ready-to-drink beverages," can be prepared from the beverage concentrates by adding a specific amount of water to the concentrate. For example, a ready-to-drink beverage can be prepared from the beverage concentrate by combining 1 part concentrate with about 3 to about 7 parts water. In one embodiment, a ready-to-drink beverage can be prepared by combining 1 part concentrate with 5 parts water.

[0127] In some embodiments, the present disclosure also includes kits containing beverage concentrates. In addition to the concentrate, the kits can include any of the additional elements necessary to prepare the concentrate or a beverage (from the concentrate), such as flavorings, acids, antioxidants, etc., excluding or optionally including additional water that may be required to dilute the concentrate. The kits can further include instructions for preparing the beverage. In some embodiments, the kits can be provided to beverage bottlers or beverage retailers to prepare beverages on a commercial scale. When provided to retailers, the kits can contain instructions, such as calibration instructions, for preparing the beverage using a post-mix delivery system.

[0128] The present disclosure further includes kits including one or more pods, cartridges, or other containers suitable for storing a sufficient amount of beverage concentrate and preparing single- or multi-serving beverages from the concentrate. In some embodiments, the kits can further include a beverage dispensing device suitable for receiving one or more pods or cartridges, where, upon activation by a user, the beverage dispensing device combines the contents of one pod or cartridge with an appropriate volume of water, optionally carbonated water, or other diluent to provide a single- or multi-serving beverage. In yet another embodiment, the kit can include instructions for operating the beverage dispensing device, cleaning the device, and refilling and / or recycling used pods or cartridges. In some embodiments, the beverage dispensing device can be suitable for use in a commercial setting, such as a retail environment. In another embodiment, the beverage dispensing device can be suitable for home or "mobile" use. Pods and cartridges suitable for storing beverage concentrates for preparing single or multiple serving beverages, and beverage dispensing devices suitable for accepting pods and cartridges for preparing single or multiple serving beverages, for both domestic and commercial use, are known to those skilled in the art. Ways to improve mouthfeel

[0129] In another embodiment, the present disclosure provides a method for improving the mouthfeel of a beverage. In some embodiments, the method for improving the mouthfeel of a beverage includes adding to the beverage or beverage concentrate a saccharide having an average molecular weight ranging from about 10,000 Da to about 1,000,000 Da, about 20,000 Da to about 800,000 Da, about 30,000 Da to about 600,000 Da, about 40,000 Da to about 500,000 Da, or about 50,000 Da to about 400,000 Da. and first and optional second xanthan gums, each having an average molecular weight in the range of about 1,000,000 Da to about 50,000,000 Da, about 2,000,000 Da to about 45,000,000 Da, about 3,000,000 Da to about 40,000,000 Da, or about 3,000,000 Da to about 35,000,000 Da. In certain embodiments, a method for improving the mouthfeel of a beverage comprises adding to a beverage or beverage concentrate a pectin having an average molecular weight in the range of about 50,000 Da to about 400,000 Da and first and optional second xanthan gums, each having an average molecular weight in the range of about 3,000,000 Da to about 35,000,000 Da. Method for making the composition

[0130] The compositions of the present disclosure can be prepared using any suitable method known to those skilled in the art. For example, in some embodiments, the compositions can be prepared by adding a sufficient amount of pectin, a sufficient amount of a first xanthan gum, and optionally a sufficient amount of a second xanthan gum to water or other suitable diluents. The addition of the components (pectin, first xanthan gum, and optionally the second xanthan gum) can be achieved by any suitable means known in the art. For example, the compositions can be prepared by dissolving any two components in water or other suitable diluents and then adding the third component to the mixture. Alternatively, the compositions can be prepared by dissolving one of the components in water or other suitable diluents and then adding the other two components to the mixture.

[0131] In various embodiments, the pectin, the first xanthan gum, and optionally the second xanthan gum can be added to water or other suitable diluent simultaneously or individually in any order.

[0132] In some embodiments, the pectin, the first xanthan gum, and optionally the second xanthan gum can be added to water or other suitable diluent at any temperature necessary to effect dissolution of the various ingredients. For example, the pectin, the first xanthan gum, and optionally the second xanthan gum can be added to water or other suitable diluent at a temperature ranging from about 15°C to about 100°C, about 18°C ​​to about 80°C, about 18°C ​​to about 60°C, about 18°C ​​to about 40°C, or about 18°C ​​to about 30°C. In certain embodiments, the pectin, the first xanthan gum, and optionally the second xanthan gum can be added to water or other suitable diluent at a temperature of about 18°C, about 19°C, about 20°C, about 21°C, about 22°C, about 23°C, about 24°C, about 25°C, about 26°C, about 27°C, about 28°C, about 29°C, or about 30°C.

[0133] During preparation, the compositions can be mixed at either high or low shear and at specified temperatures to induce or assist dissolution, as needed. It is within the skill of one of ordinary skill in the art to identify the appropriate shear level and / or temperature for a given mixture to obtain the results described herein. food

[0134] The compositions of the present disclosure can also be used in food products, including, but not limited to, oatmeal, cereals, baked goods, cookies, crackers, cakes, brownies, breads, snack foods (such as snack bars), potato or tortilla chips, popcorn, rice cakes, and other grain-based foods.

[0135] In some embodiments, the compositions of the present disclosure may also be suitable for use in cooking, baking (e.g., in cookies, cakes, pies, brownies, breads, granola bars, etc.), preparing sweet toppings such as icings, and in jellies, jams, preserves, oat-based products, etc. Similarly, they are suitable for use in frozen dairy products such as ice cream, and whipped toppings. Embodiment

[0136] In addition to the various embodiments described above, the present disclosure includes the following specific embodiments numbered E1 to E49. This list of embodiments is presented as an exemplary list, and application is not limited to these embodiments.

[0137] E1. A composition comprising a pectin having an average molecular weight in the range of about 50,000 Da to about 400,000 Da and a first xanthan gum having an average molecular weight in the range of about 3,000,000 Da to about 35,000,000 Da.

[0138] E2. The composition of E1, wherein the pectin is selected from the group consisting of apple pectin, citrus pectin, grape pectin, and carrot pectin.

[0139] E3. The composition of E2, wherein the pectin is apple pectin.

[0140] E4. The composition of E1, wherein the first xanthan gum is selected from the group consisting of xanthan XLM, xanthan XMM, xanthan XHM, xanthan XDI, and xanthan XMAS.

[0141] E5. The composition of E4, wherein the first xanthan gum is selected from the group consisting of xanthan XMM and xanthan XMAS.

[0142] E6. The composition of E1, wherein the pectin has a degree of esterification in the range of about 50% to about 99%.

[0143] E7. The composition according to E6, wherein the pectin has a degree of esterification in the range of about 80% to about 99%.

[0144] E8. The composition of E7, wherein the pectin has a degree of esterification of at least about 85%.

[0145] E9. The composition of E1, wherein pectin is present in the composition at a concentration ranging from about 50 ppm to about 4000 ppm.

[0146] E10. The composition of E9, wherein pectin is present in the composition at a concentration ranging from about 50 ppm to about 1000 ppm.

[0147] E11. The composition of E10, wherein pectin is present in the composition at a concentration ranging from about 100 ppm to about 300 ppm.

[0148] E12. The composition of E1, wherein the first xanthan gum is present in the composition at a concentration of less than about 3000 ppm.

[0149] E13. The composition of E1, wherein the first xanthan gum is present in the composition at a concentration of less than about 1000 ppm.

[0150] E14. The composition of E1, wherein the first xanthan gum is present in the composition at a concentration of less than about 100 ppm.

[0151] E15. The composition of E1, wherein the first xanthan gum has an average molecular weight in the range of about 6,000,000 Da to about 10,000,000 Da.

[0152] E16. The composition of E1, wherein the first xanthan gum has an average molecular weight in the range of about 8,000,000 Da to about 9,000,000 Da.

[0153] E17. The composition of E1, wherein the first xanthan gum has an average molecular weight in the range of about 25,000,000 Da to about 40,000,000 Da.

[0154] E18. The composition of E1, wherein the first xanthan gum has an average molecular weight in the range of about 30,000,000 Da to about 35,000,000 Da.

[0155] E19. The composition of E15, further comprising a second xanthan gum, wherein the second xanthan gum has an average molecular weight in the range of about 25,000,000 Da to about 40,000,000 Da.

[0156] E20. The composition of E16, further comprising a second xanthan gum, wherein the second xanthan gum has an average molecular weight in the range of about 30,000,000 Da to about 35,000,000 Da.

[0157] E21. The composition of E1, wherein the pectin has an average molecular weight in the range of about 50,000 Da to about 300,000 Da.

[0158] E22. The composition of E21, wherein the pectin has an average molecular weight in the range of about 100,000 Da to about 200,000 Da.

[0159] E23. The composition of E20, wherein the pectin has an average molecular weight in the range of about 100,000 Da to about 200,000 Da.

[0160] E24. The composition of E1, comprising about 100 ppm to about 300 ppm of pectin and less than about 100 ppm of a first xanthan gum.

[0161] E25. The composition of E19, comprising about 100 ppm to about 300 ppm pectin, less than about 100 ppm of a first xanthan gum, and less than about 100 ppm of a second xanthan gum.

[0162] E26. The composition according to E24, wherein the pectin is apple pectin.

[0163] E27. The composition of E24, wherein the first xanthan gum is selected from the group consisting of xanthan XMM and xanthan XMAS.

[0164] E28. The composition of E25, wherein the first xanthan gum and the second xanthan gum are selected from the group consisting of xanthan XMM and xanthan XMAS.

[0165] E29. The composition of E1, wherein the composition has a viscosity in the range of about 1.0 to about 1.5.

[0166] E30. The composition according to E29, wherein the composition has a viscosity in the range of about 1.1 to about 1.4.

[0167] E31. The composition of E1, wherein the composition has a coefficient of friction in the range of about 0.9 to about 1.4.

[0168] E32. The composition according to E31, wherein the composition has a coefficient of friction in the range of about 1.0 to about 1.3.

[0169] E33. The composition of E1, further comprising water.

[0170] E34. The composition of E1, further comprising a second pectin having an average molecular weight in the range of about 50,000 Da to about 400,000 Da.

[0171] E35. The composition of E34, wherein the second pectin is selected from the group consisting of apple pectin, citrus pectin, grape pectin, and carrot pectin.

[0172] E36. The composition of E1, wherein the composition is a beverage.

[0173] E37. A beverage according to E36, further comprising a non-nutritive sweetener.

[0174] E38. The beverage of E37, wherein the non-nutritive sweetener is selected from the group consisting of steviol glycosides, swingle sweetener, rubusoside, siamenoside, monatin, curculin, glycyrrhizinic acid, neohesperidin, dihydrochalcone, glycyrrhizin, glytyphyllin, phloridzin, trilobatin, phyllodulcin, brazzein, hernandulcin, osladin, polypodoside A, bayounoside, pterocaryosides A and B, mukurodioside, thaumatin, monellin, mabinlin I and II, phlomisoside I, periandrin I, abrusoside A, and cyclocaryoside I, mogroside IV, mogroside V, or combinations thereof.

[0175] E39. The beverage of E38, wherein the non-nutritive sweetener is a steviol glycoside.

[0176] E40. The beverage of E39, wherein the steviol glycoside is selected from the group consisting of stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside N, rebaudioside O, rebaudioside P, rebaudioside Q, steviolbioside, dulcoside A, and combinations thereof.

[0177] E41. The beverage of E36, wherein the beverage is a carbonated beverage, a non-carbonated beverage, a fountain drink, a frozen carbonated beverage, a fruit juice, a fruit juice flavored drink, a fruit flavored drink, a cola beverage, a sports drink, an energy drink, a fortified / enhanced water drink, a flavored water, a soy drink, a vegetable drink, a grain-based drink, a malt beverage, a fermented drink, a yogurt drink, a kefir, a coffee beverage, a tea beverage, or a dairy beverage.

[0178] E42. The beverage of E41, wherein the beverage is a cola beverage.

[0179] E43. A beverage according to E42, further comprising cola flavoring and a non-nutritive sweetener.

[0180] E44. The beverage of E43, wherein the non-nutritive sweetener is selected from the group consisting of steviol glycosides, swingle sweetener, rubusoside, siamenoside, monatin, curculin, glycyrrhizinic acid, neohesperidin, dihydrochalcone, glycyrrhizin, glytyphyllin, phloridzin, trilobatin, phyllodulcin, brazzein, hernandulcin, osladin, polypodoside A, bayounoside, pterocaryosides A and B, mukurodioside, thaumatin, monellin, mabinlin I and II, phlomisoside I, periandrin I, abrusoside A, and cyclocaryoside I, mogroside IV, mogroside V, or combinations thereof.

[0181] E45. A method for improving the mouthfeel of a beverage, comprising adding to the beverage a pectin having an average molecular weight in the range of about 50,000 Da to about 400,000 Da, and first and optional second xanthan gums, each having an average molecular weight in the range of about 3,000,000 Da to about 35,000,000 Da. [Example]

[0182] Example 1 - Viscosity and coefficient of friction of individual pectins and xanthan gums The molecular weights of four commercially available pectins and five commercially available xanthan gums listed in Table 3 were determined using gel permeation chromatography (GPC). To analyze the samples on GPC, 0.1 grams (g) of each pectin and xanthan gum were added separately to 70 mL of 0.1 M sodium nitrate. Each mixture was heated to a boil and stirred until completely dissolved. Next, each mixture was cooled, and 0.1 M sodium nitrate was added until each sample had a total volume of 100 mL. Each sample was filtered through a 0.2 μm filter (GHP ACRODISK 25 mm syringe filter, Pall Life Sciences), and the appropriate volume of the sample was injected into GPC to determine the molecular weight of the pectin or xanthan gum. The molecular weights are listed in Table 3. Table 3 [Table 3] * The abbreviation "DE" in Table 3 refers to the degree of esterification of the listed pectin.

[0183] A diet cola base sample was prepared by adding 0.10175 g of acesulfame potassium, 0.6985 g of sucralose, 0.04915 g of anhydrous citric acid, and 0.46 g of 80% phosphoric acid to 750 mL of treated water and stirring the mixture. The pH of the diet cola base sample was adjusted to 2.9 using 0.1 M citric acid, and water was added to make a final volume of 1000 mL.

[0184] Next, nine samples were prepared by adding a sufficient amount of pectin or xanthan gum, as specified in Table 3, to the diet cola base prepared above to achieve a concentration of 1000 ppm pectin or xanthan gum.

[0185] The viscosity of each sample and the diet cola base sample was measured using an ANTON PAAR MCR 702 rheometer with a cone and plate configuration. Measurements were performed over a range of shear rates (1-100 s−1) at a constant temperature (25°C) to determine shear-thinning or shear-thickening behavior. Measurements were repeated three times and then averaged. The reported viscosity was assumed to be that of a Newtonian fluid and was the average of all values ​​across the shear rate range after excluding outliers. The viscosities of each sample and the diet cola base sample are shown in Figure 3.

[0186] The coefficient of friction for each sample and the diet cola-based sample was then determined using a PCS INSTRUMENTS MTM2 Mini Traction Machine fitted with a PDMS ball and PDMS disk. Pot filler was used to reduce the volume of sample required to approximately 12 mL. The instrument measured the coefficient of friction over a range of sliding speeds (1-600 mm / s) at a set sliding ratio of 50%. Measurements were performed three times, and values ​​were averaged across all three runs to generate a friction graph. The data was then plotted with the coefficient of friction (dimensionless) on the y-axis against the logarithm of the sliding speed (mm / s) on the x-axis. The coefficients of friction for each sample and the diet cola-based sample are shown in Figure 4.

[0187] Figures 3 and 4 show that xanthan gum has a dominant effect on viscosity, while pectin has a dominant effect on friction. Figure 4 also shows that apple pectin has a higher coefficient of friction and is therefore less lubricious than citrus pectin. Figure 4 further indicates that lubricity increases significantly as the degree of esterification ("DE") increases from PEC60 to PEC90. Example 2 - Fractional Factorial Experiment to Determine the Viscosity and Friction Effects of Individual Pectins and Xanthan Gum

[0188] A highly condensed fractional factorial resolution IV design experiment was conducted on four commercially available pectins and four commercially available xanthan gums to determine which pectin and / or xanthan gum had the greatest effect on viscosity and coefficient of friction. Concentrates of each of the four pectins and four xanthan gums listed in the table in Figure 5 were prepared by dissolving a sufficient amount of each pectin or xanthan gum in water to obtain a 5000 ppm solution of pectin and a 10,000 ppm solution of xanthan gum. Nineteen samples were then prepared by adding a sufficient amount of each pectin concentrate or xanthan gum concentrate to 24 mL of diet cola base prepared according to the procedure described in Example 1 to obtain the samples with the concentrations specified in Figure 5.

[0189] The viscosity and coefficient of friction of the samples were then measured in a randomized order according to the procedure described in Example 1. The results are shown in Figure 5. The coefficient of friction and viscosity values ​​were then entered into BIOPAT MODDE software from SARTORIUS STEDIM BIOTECH GMBH to generate the PCA plot shown in Figure 6 and the coefficient plot shown in Figure 7.

[0190] Figure 6 shows the friction-type and viscosity-type attributes of each of the four pectins and each of the four xanthan gums. Data points trending upward on the vertical axis indicate increased friction, while data points trending downward on the vertical axis indicate increased lubricity or decreased friction. Similarly, data points trending left on the horizontal axis indicate increased viscosity, while data points trending right on the horizontal axis indicate decreased viscosity. Thus, according to Figure 6, xanthan gum, with the exception of xanthan XMAS, exhibited viscosity-type attributes, which had an increasing effect on friction. Figure 6 also shows that all four pectins exhibited at least some friction-type attributes. However, the friction-type attributes of the pectins decreased (i.e., they became more lubricious) as the degree of esterification increased. For example, PEC90, which has a higher degree of esterification, exhibited a more lubricious effect than APec, PEC60, and CPPec.

[0191] Figure 7 shows the viscosity of each of the four pectins and each of the four xanthan gums. Similar to Figure 6, Figure 7 shows that the xanthan gums, with the exception of xanthan XMAS, had viscosity-type attributes.

[0192] Figure 8 shows the coefficient of friction for each of the four pectins and each of the four xanthan gums. Similar to Figure 6, Figure 8 indicates that pectins with a higher degree of esterification tend to be more lubricious. Example 3 - D-optimal design experiments to determine the viscosity and friction effects of individual pectin and xanthan gum mixtures

[0193] Viscosity and frictional effects were measured for the mixtures listed in Table 4. A regular cola base sample was prepared by adding 152.22 g of high fructose corn syrup, 0.6437 g of 80% phosphoric acid, and 0.0723 g of anhydrous citric acid to 1000 mL of treated water and stirring. A diet cola base sample was prepared according to the procedure described in Example 1. A "gold" cola base sample was prepared by adding 0.087 g of rebaudioside A (Reb A 95), 0.2 g of 80% phosphoric acid, and 28.55 g of sucrose to 1000 mL of treated water and stirring.

[0194] Concentrates of each of the pectins and xanthan gums listed in Table 4 were prepared by dissolving a sufficient amount of each pectin or xanthan gum in water to obtain a 2000 ppm solution of pectin and a 1000 ppm solution of xanthan gum. Twenty samples were then prepared by adding a sufficient amount of the pectin concentrate or xanthan gum concentrate to an appropriate amount of a diet cola base sample to obtain beverage samples having the concentrations specified in Table 4.

[0195] The viscosity and coefficient of friction of the base sample and the experimental samples were then measured according to the procedures described in Example 1. The results are shown in Tables 4 and 5 and Figures 9 to 15. Table 4 [Table 4] Table 5 [Table 5]

[0196] Figure 9 shows that the pectins with a higher degree of esterification were more lubricious, and apple pectin exhibited more neutral properties at the concentrations listed in Table 4, in that it did not exhibit significant viscosity- or friction-type attributes. Figure 9 also shows that both xanthan XMM and xanthan XMAS exhibit viscosity-type attributes. Figure 9 further demonstrates that the blends tested exhibited more neutral properties, masking the more extreme viscosity- and friction-type attributes exhibited by the individual pectins and xanthan gum.

[0197] Figures 10 and 11 show the high lubricity characteristics of pectin with a high degree of esterification (PEC90) and the large viscosity-type attributes of both xanthan XMM and xanthan XMAS.

[0198] Figure 12 shows that the viscosity and friction attributes change slightly as the concentration of apple pectin increases. For example, Figure 12 shows that as the concentration of apple pectin increases, the viscosity attribute increases slightly while the friction attribute decreases slightly.

[0199] Figure 13 shows that the viscosity-type attributes of citrus pectin (PEC90) increase slightly with increasing concentration. However, Figure 13 also shows that the friction-type attributes decrease significantly (become more lubricious) as the concentration of citrus pectin (PEC90) increases.

[0200] FIG. 14 shows that with increasing concentration, the viscosity-type attributes of xanthan XMAS increase significantly, while the friction-type attributes remain unchanged.

[0201] Figure 15 shows that with increasing concentration, the viscosity-type attributes of xanthan XMM increase, but at a slower rate than that of xanthan XMAS shown in Figure 13. Figure 15 also shows that increasing the concentration of xanthan XMM slightly increases the friction-type attributes. Example 4 - Predictive Blending Using Computer Modeling

[0202] Multivariate data analysis (MVDA) batch process computer modeling programs BIOPAT MODDE and BIOPAT SIMCA from SARTORIUS STEDIM BIOTECH GMBH were used to predict concentration effects on viscosity-type and friction-type attributes of apple pectin (APec), citrus pectin (PEC90), xanthan XMAS, xanthan XMM, and combinations thereof. Each program was targeted to the viscosity and friction of regular cola, with trial iterations resulting in blends with viscosity and friction values ​​as close as possible to regular cola. The results are shown in Figures 16-19.

[0203] The modeling results, shown in Figures 16-19, predict a sharp increase in the viscosity-type attributes of xanthan XMAS and a more gradual increase in the viscosity-type attributes of xanthan XMM as their respective concentrations increase. Figures 16-19 also predict a sharp decrease in the friction-type attributes as the concentration of citrus pectin (PEC90) increases.

[0204] Figure 16 indicates that about 115 ppm apple pectin and about 62 ppm xanthan XMM will result in a diet cola-based sample with a coefficient of friction (about 0.9) and viscosity (about 1.1 cP) similar to those of the regular cola-based sample. Figure 17 predicts that 300 ppm apple pectin may be sufficient by itself to resemble the coefficient of friction and viscosity of the regular cola-based sample, albeit at a slightly lower viscosity. Conversely, Figure 18 predicts that about 100 ppm apple pectin and about 33 ppm xanthan XMAS will result in a diet cola-based sample with a higher viscosity than the regular cola-based sample. Figure 19 predicts that about 100 ppm apple pectin and about 36 ppm xanthan XMM will result in a coefficient of friction and viscosity similar to those of the regular cola-based sample. Example 5 - Blend Verification

[0205] Regular and "gold" cola bases were prepared according to the procedure described in Example 3. Diet cola base was prepared according to the procedure described in Example 1 and divided into six equal portions. Combinations of pectin and / or xanthan gum at the concentrations listed in Table 6 were added to five of the six diet cola base portions to produce samples for testing. Table 6 [Table 6]

[0206] The viscosity and coefficient of friction were measured for each cola base and each sample according to the procedures described in Example 13. The results are shown in Table 7 and Figure 20. Table 7 [Table 7]

[0207] Figure 20 shows the Pa * 20 is a plot of the coefficient of friction (y-axis) of a given sample versus its normalized sliding speed (x-axis) in meters. The peak coefficients of friction in FIG. 20 for each tested sample are listed in Table 7, indicating that blending apple pectin with either xanthan XMM or xanthan XMAS results in a coefficient of friction and viscosity in diet cola base similar to that of regular cola base. Thus, when added to diet cola base samples, the pectin and xanthan gum blends listed in Table 6 exhibit mouthfeel characteristics similar to those of the regular cola base samples.

Claims

1. 1. A beverage composition comprising: (1) a pectin having an average molecular weight ranging from about 50,000 Daltons (Da) to about 400,000 Da; (2) a first xanthan gum having an average molecular weight in the range of about 6,000,000 Da to about 10,000,000 Da; (3) a non-nutritive sweetener; (4) water, wherein the beverage composition has a viscosity in the range of about 1.0 cP to about 1.5 cP; and A beverage composition having a coefficient of friction ranging from about 0.9 to about 1.

4.

2. 10. The beverage composition of claim 1, wherein the pectin is selected from the group consisting of apple pectin, citrus pectin, grape pectin, and carrot pectin.

3. The beverage composition of claim 2 , wherein the pectin is apple pectin.

4. 2. The beverage composition of claim 1, wherein the first xanthan gum is selected from the group consisting of xanthan gum having an average molecular weight of about 26,560,000 Da, xanthan gum having an average molecular weight of about 8,700,000 Da, xanthan gum having an average molecular weight of about 4,500,000 Da, xanthan gum having an average molecular weight of about 6,000,000 Da, and xanthan gum having an average molecular weight of about 33,000,000 Da.

5. 5. The beverage composition of claim 4, wherein the first xanthan gum is selected from the group consisting of a xanthan gum having an average molecular weight of about 8,700,000 Da and a xanthan gum having an average molecular weight of about 33,000,000 Da.

6. The beverage composition of claim 1, wherein the pectin has a degree of esterification ranging from about 50% to about 99%.

7. 10. The beverage composition of claim 1, wherein the pectin is present in the composition at a concentration ranging from about 50 ppm to about 4000 ppm.

8. 10. The beverage composition of claim 1, wherein the first xanthan gum is present in the composition at a concentration ranging from about 0.01 ppm to about 3000 ppm.

9. 10. The beverage composition of claim 1, wherein the first xanthan gum has an average molecular weight ranging from about 6,000,000 Da to about 10,000,000 Da.

10. 10. The beverage composition of claim 1, wherein the first xanthan gum has an average molecular weight ranging from about 25,000,000 Da to about 40,000,000 Da.

11. 11. The beverage composition of claim 10, further comprising a second xanthan gum, said second xanthan gum having an average molecular weight ranging from about 25,000,000 Da to about 40,000,000 Da.

12. 10. The beverage composition of claim 1, wherein the pectin has an average molecular weight ranging from about 50,000 Da to about 300,000 Da.

13. (1) about 100 ppm to about 300 ppm of the pectin; (2) about 0.01 ppm to about 100 ppm of the first xanthan gum.

14. (1) about 100 ppm to about 300 ppm of the pectin; (2) about 0.01 ppm to about 100 ppm of the first xanthan gum; (3) about 0.01 ppm to about 100 ppm of a second xanthan gum.

15. 10. The beverage composition of claim 1, further comprising a second pectin having an average molecular weight in the range of about 50,000 Da to about 400,000 Da.

16. 2. The beverage composition of claim 1, wherein the non-nutritive sweetener is selected from the group consisting of steviol glycosides, swingle sweetener, rubusoside, siamenoside, monatin, curculin, glycyrrhizic acid, neohesperidin, dihydrochalcone, glycyrrhizin, glytyphyllin, phloridzin, trilobatin, phyllodulcin, brazzein, hernandulcin, osladin, polypodoside A, bayounoside, pterocaryosides A and B, mukurodioside, thaumatin, monellin, mabinlin I and II, phlomisoside I, periandrin I, abrusoside A, and cyclocaryoside I, mogroside IV, mogroside V, or combinations thereof.

17. 17. The beverage composition of claim 16, wherein the non-nutritive sweetener is a steviol glycoside.

18. 18. The beverage composition of claim 17, wherein the steviol glycoside is selected from the group consisting of stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside N, rebaudioside O, rebaudioside P, rebaudioside Q, steviolbioside, dulcoside A, and combinations thereof.

19. 10. The beverage composition of claim 1, wherein the beverage composition is a carbonated beverage, a non-carbonated beverage, a fountain drink, a frozen beverage, a frozen carbonated beverage, a fruit juice, a fruit juice flavored drink, a fruit flavored drink, a cola drink, a sports drink, an energy drink, a fortified / enhanced water drink, a flavored water, a soy drink, a vegetable drink, a grain-based drink, a malt beverage, a fermented drink, a yogurt drink, a kefir, a coffee drink, a tea drink, a dairy beverage, a smoothie drink, a caffeinated energy drink, or an alcoholic beverage.

20. 1. A method for improving the mouthfeel of a beverage, comprising: (1) a pectin having an average molecular weight ranging from about 50,000 Da to about 400,000 Da; (2) a first xanthan gum having an average molecular weight in the range of about 6,000,000 Da to about 10,000,000 Da; (3) a non-nutritive sweetener; to the beverage, wherein after the pectin and first xanthan gum are added, the pectin and xanthan gum are added in amounts effective to provide a viscosity in the range of about 1.0 cP to about 1.5 cP and a coefficient of friction in the range of about 0.9 to about 1.4.

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