Beverages containing siamenoside I with enhanced flavor.

Abstract

To improve the flavor profile of beverages. [Solution] A beverage is provided containing a sweetening amount of rebaudioside M or sucrose and a non-sweetening amount of siamenoside I. The beverage has an improved flavor profile, including a milder flavor. Methods for preparing the beverage and methods for improving the flavor profile of the beverage are also provided.

Description

[Technical Field]

[0001] Cross-reference of related applications This application claims priority to U.S. Provisional Patent Application No. 63 / 012,392, filed on April 20, 2020, the contents of which are incorporated herein by reference.

[0002] Field of Invention The present invention generally relates to a beverage containing a specific sweetener (i.e., rebaudioside M or sucrose) in a sweetening amount and siamenoside I in a non-sweetening amount, wherein siamenoside I enhances the flavor profile of the beverage compared to a corresponding beverage that does not contain siamenoside I. The present invention also extends to a method for improving the flavor profile of a beverage sweetened with rebaudioside M or sucrose by adding siamenoside I in a non-sweetening amount. [Background technology]

[0003] Background of the Invention Natural caloric sugars such as sucrose, fructose, and glucose are used to provide a desirable taste in beverages, foods, pharmaceuticals, and oral hygiene / cosmetic products. Sucrose, in particular, imparts a taste that is popular with consumers. While sucrose offers excellent sweetness, it is calorie-detrimental.

[0004] Consumers are increasingly favoring zero-calorie or low-calorie sweeteners, and these are being introduced to meet consumer demand. However, zero-calorie and low-calorie sweeteners differ from natural calorie sugars in that they disappoint consumers. In terms of taste, zero-calorie or low-calorie sweeteners exhibit different time-course profiles, peak response, flavor profiles, mouthfeel, and / or adaptive behavior compared to sugars. Specifically, zero-calorie or low-calorie sweeteners exhibit a delayed onset of sweetness, a lingering sweet aftertaste, bitterness, metallic taste, astringency, coolness, and / or licorice-like taste. Regarding the source, many zero-calorie or low-calorie sweeteners are synthetic chemicals. Consumer desire for natural zero-calorie or low-calorie sweeteners that taste like sucrose remains high. [Overview of the project] [Problems that the invention aims to solve]

[0005] Rebaudioside M, one of numerous diterpene glycosides found in the leaves of the Stevia rebaudiana species, has been identified as a desirable natural, non-caloric sweetener capable of achieving high maximum sweetness in beverages, such as the 10 Brix required for conventional carbonated soft drinks. However, rebaudioside M still possesses undesirable flavor characteristics that distinguish rebaudioside M-sweetened beverages from sucrose-sweetened beverages. Therefore, an alternative sweetener system that provides a desirable flavor profile is still needed. [Means for solving the problem]

[0006] Summary of the Invention In a first aspect, the present invention relates to a beverage comprising (i) a sweetener selected from rebaudioside M and sucrose in a sweetening amount, and (ii) a non-sweetening amount of siamenoside I. The concentration of rebaudioside M may be about 50 ppm to about 600 ppm, for example, about 250 ppm to about 500 ppm. If the sweetener is sucrose, the beverage may contain at least 8% by weight of sucrose. The concentration of siamenoside I in the beverage may be about 1 ppm to about 24 ppm.

[0007] The beverage may be any carbonated or non-carbonated beverage. In a particular embodiment, the beverage is a carbonated soft drink. In another particular embodiment, the beverage matrix of the beverage contains citric acid or phosphoric acid.

[0008] Beverages can be selected from zero-calorie, low-calorie, medium-calorie, or full-calorie options.

[0009] In one embodiment, the beverage of the present invention has an improved flavor profile compared to a corresponding beverage that does not contain siamenoside I. For example, the beverage of the present invention has a milder flavor compared to a corresponding beverage that does not contain siamenoside I.

[0010] In a second aspect, the present invention provides a method for preparing a beverage, comprising mixing a beverage syrup with a dilution amount of water, wherein the beverage syrup comprises (i) a sweetening amount of a sweetener selected from rebaudioside M and sucrose, and (ii) a non-sweetening amount of siamenoside I.

[0011] In a third aspect, the present invention provides a method for preparing a beverage, comprising (i) a sweetening amount of rebaudioside M or a sweetening amount of sucrose, and (ii) a non-sweetening amount of siamenoside I, and (iii) dissolving these in a beverage matrix.

[0012] In a fourth aspect, the present invention provides a method for improving the flavor profile of a beverage sweetened with either rebaudioside M or sucrose by adding a non-sweetening amount of siamenoside I to the beverage, wherein the addition of siamenoside I improves one or more flavor characteristics of the beverage compared to a corresponding beverage that does not contain siamenoside I, and the one or more flavor characteristics are selected from the group consisting of bitterness, astringency, licorice flavor, lingering sweetness, lingering bitterness, bitter aftertaste, metallic aftertaste, and chemical aftertaste.

[0013] In a fifth aspect, the present invention provides a method for providing a milder flavor by adding a non-sweetening amount of siamenoside I to a beverage that has been sweetened with either rebaudioside M or sucrose. [Modes for carrying out the invention]

[0014] Detailed description of the invention I. Definition As used herein, the term "astringency" refers to a wrinkled and dry sensation in the palate, which is known to intensify with repeated exposure and become increasingly difficult to remove from the mouth. Astringency is a dry sensation experienced in the mouth and is generally explained as resulting from a loss of lubrication due to the precipitation of proteins from the salivary film that coats and lubricates the oral cavity. Astringency is not limited to specific areas of the mouth but is a broad surface phenomenon characterized by a loss of lubrication.

[0015] The terms “bitter” or “bitter taste,” as used herein, refer to the perception or taste that arises after the detection of a bitter substance. The following characteristics may contribute to bitterness: astringency, bitter astringency, metallic taste, bitter metallic taste, and off-taste, aftertaste and undesirable taste (including, but not limited to, freezer burn and cardboard taste), and / or any combination thereof. It should be noted that in the art, the term “off-taste” is often synonymous with “bitter taste.” The bitterness of a substance can be compared to the bitterness threshold of quinine, which is 1 (Guyton, Arthur C. (1991) Textbook of Medical Physiology. (8th ed). Philadelphia: WB Saunders; McLaughlin S., Margolskee RF (1994). “The Sense of Taste”. American Scientist. 82 (6): 538-545). Bitterness can be tested using a population of subjects or in vitro, for example, using taste receptor cell lines.

[0016] As used herein, the term "flavor enhancer" refers to a compound that positively influences the perception of non-sucrose sweeteners in a consumer product (e.g., a beverage) so that the consumer product tastes like a sucrose-sweetened beverage. For example, certain negative taste characteristics of non-sucrose sweeteners, such as bitterness, sourness, astringency, saltiness, and metallic flavor, can be reduced or eliminated by a flavor enhancer. In another example, a flavor enhancer improves the mouthfeel of a beverage. In yet another example, a flavor enhancer improves the smoothness of a beverage.

[0017] The term "flavor profile," as commonly used herein, refers to the intensity of various flavor / taste characteristics of a beverage. Exemplary flavor / taste characteristics include sweetness intensity, bitterness intensity, saltiness intensity, licorice intensity, refreshing intensity, and licorice intensity. Methods for determining the flavor profile of a given sweetener or sweetening composition are known in the art.

[0018] As used herein, the term "licorice" refers to the sweet, semi-sweet, bitter, and / or aromatic flavor of a sweetener or sweet composition.

[0019] As used herein, the term "mouthfeel" refers to the sensory and tactile properties of a consumer product that are perceived when the composition contacts the oral cavity and surface. The sensory and tactile properties include texture, thickness, viscosity, and body.

[0020] As used herein, the term "roundness" or "round aroma" refers to an aroma profile that is free of sharp, intense, or unpleasant sensations. A beverage having a round aroma can also be described as "balanced".

[0021] As used herein, the term "sour" or "acidity" refers to the taste that detects acidity. This is due to hydrogen atoms or ions. The more atoms present in a food, the more sour the taste. The acidity of a substance is evaluated against dilute hydrochloric acid having an acidity index of 1. By comparison, tartaric acid has an acidity index of 0.7, citric acid has an index of 0.46, and carbonic acid has an index of 0.06. The decrease in acidity can be expressed by the acid inhibition rate.

[0022] The term "sugar-like characteristics" refers to any characteristics similar to sucrose, including but not limited to maximum response, aroma profile, taste profile, profile over time, adaptation behavior, mouthfeel, concentration / response function, taste substance / and aroma / sweetness interaction, spatial pattern selectivity, and temperature effect. These characteristics are the scales by which the taste of sucrose differs from the taste of other compounds.

[0023] As used herein, the term "sweetening amount" refers to the amount of a compound required to provide a detectable sweetness when present in a beverage. A sweetener is present in a "sweetening amount" when it exceeds its sweetness recognition threshold concentration.

[0024] The term "sweetness threshold concentration," as used herein, refers to the lowest known concentration of a compound that can be perceived as sweet by the human taste buds. Sweetness threshold concentrations are specific to particular compounds and may vary based on temperature, matrix, components, and / or flavor systems.

[0025] II. Beverage In one embodiment, the present invention relates to a beverage comprising (i) a sweetener selected from rebaudioside M and sucrose in a sweetening amount, and (ii) a non-sweetening amount of siamenoside I. Surprisingly, it has been found that the use of low levels of siamenoside I (i.e., a non-sweetening amount of siamenoside I) positively affects the flavor profile of rebaudioside M-sweetened and sucrose-sweetened beverages, improving the flavor profile of the beverages and providing a milder or more balanced flavor profile.

[0026] In some embodiments, the sweetener is rebaudioside M. The amount of rebaudioside M in the beverage is approximately 50 ppm to approximately 600 ppm, for example, approximately 50 ppm to approximately 500 ppm, approximately 50 ppm to approximately 400 ppm, approximately 50 ppm to approximately 300 ppm, approximately 50 ppm to approximately 200 ppm, approximately 50 ppm to approximately 100 ppm, approximately 100 ppm to approximately 600 ppm, approximately 100 ppm to approximately 500 ppm, approximately 100 ppm to approximately 400 ppm, approximately 100 ppm to approximately 300 ppm, approximately 100 ppm The levels may vary, such as approximately 200 ppm to 600 ppm, 200 ppm to 500 ppm, 200 ppm to 400 ppm, 200 ppm to 300 ppm, 300 ppm to 600 ppm, 300 ppm to 500 ppm, 300 ppm to 400 ppm, 400 ppm to 600 ppm, 400 ppm to 500 ppm, and 500 ppm to 600 ppm.

[0027] In certain embodiments, the concentration of rebaudioside M is approximately 250 ppm to approximately 500 ppm, for example, approximately 250 ppm to approximately 300 ppm, approximately 300 ppm to approximately 350 ppm, approximately 350 ppm to approximately 400 ppm, and approximately 450 ppm to approximately 500 ppm.

[0028] The sweetness of a rebaudioside-sweetened beverage (without siamenoside I) can also be expressed in terms of its sucrose equivalent (SE). The sucrose equivalent of the rebaudioside-M sweetened beverage of the present invention is at least 8% sucrose equivalent, for example, at least 9% sucrose equivalent, at least 10% sucrose equivalent, at least 11% sucrose equivalent, at least 12% sucrose equivalent, or at least 13% sucrose equivalent.

[0029] In another embodiment, the sucrose equivalent of the rebaudioside M sweetened beverage is about 8% to about 14%, for example, about 8% to about 12% or about 8% to about 10%.

[0030] Rebaudioside M can be provided as a purified compound (i.e., more than 99% by weight in the composition) or as part of a mixture. Exemplary mixtures include fortified stevia extract and steviol glycoside mixtures. In exemplary embodiments, the steviol glycoside mixture contains at least about 50% by weight of rebaudioside M, for example, about 50% to about 90%, about 50% to about 80%, about 50% to about 70%, about 50% to about 60%, about 60% to about 90%, about 60% to about 80%, about 60% to about 70%, about 70% to about 90%, about 70% to about 80%, and about 80% to about 90%. In further embodiments, the steviol glycoside mixture contains rebaudioside M in amounts of more than 80%, more than 90%, or more than 95% by weight on a dry basis, for example, more than 91%, more than 92%, more than 93%, more than 94%, more than 95%, more than 96%, more than 97%, and more than 98%.

[0031] In other embodiments, the sweetener is sucrose. The beverage of the present invention contains at least 4% by weight of sucrose, at least 5% by weight of sucrose, at least 6% by weight of sucrose, at least 7% by weight of sucrose, at least 8% by weight of sucrose, at least 9% by weight of sucrose, at least 10% by weight of sucrose, at least 11% by weight of sucrose, at least 12% by weight of sucrose, at least 13% by weight of sucrose, or at least 14% by weight of sucrose. In one embodiment, the beverage contains, by weight, about 8% to about 14% of sucrose, for example, about 8% to about 12% or about 8% to about 10%.

[0032] The sweetness of a sucrose-sweetened beverage is described in degrees Brix (i.e., °Brix or °Bx). The sweetness of the sucrose-sweetened beverage (containing siamenoside I) of the present invention is at least 4°Bx, at least 5°Bx, at least 6°Bx, at least 7°Bx, at least 8°Bx, at least 9°Bx, at least 10°Bx, at least 11°Bx, at least 12°Bx, at least 13°Bx, or at least 14°Bx. In certain embodiments, the sweetness of the sucrose-sweetened beverage is at least 8°Bx.

[0033] In another embodiment, the sweetness of the sucrose-sweetened beverage is approximately 8°Bx to 14°Bx, for example, approximately 8°Bx to 12°Bx or approximately 8°Bx to 10°Bx.

[0034] In yet another embodiment, the sweetness of the sucrose-sweetened beverage is 4°Bx, 5°Bx, 6°Bx, 7°Bx, 8°Bx, 9°Bx, 10°Bx, 11°Bx, 12°Bx, 13°Bx, or 14°Bx.

[0035] Siamenoside I is a mogroside that was first isolated from Siraitia siamensis (Kasai, R. et al. Agric. Biol. Chem. 1989, 53, 3347-3349) and subsequently isolated from Siraitia grosvenorii (Luo han guo) (Matsumoto, K. et al. Chem. Pharm. Bull. 1990, 38, 2030-2032). Siamenoside I for use in this invention can be prepared by any suitable means, including but not limited to synthesis, biosynthesis, or extraction.

[0036] Methods for the synthesis of mogrosides containing siamenoside are known in the art. For example, U.S. Patent Application Publication No. 2014 / 0308698, incorporated herein by reference, describes a method for the enzymatic synthesis of mogrosides containing siamenoside I. In other embodiments, siamenoside I is extracted from fruit.

[0037] Siamenoside I may be provided in a purified form (i.e., >99% by weight) or as a component of a mixture containing siamenoside I and one or more additional components, such as monk fruit. In another embodiment, siamenoside is obtained from the enzymatic conversion of an alternative starting material, for example, by fermentation using a bioreactor. In yet another embodiment, siamenoside is obtained from the enzymatic or microbial conversion of monk fruit.

[0038] The mixture contains siamenoside I in amounts ranging from about 50% to about 99%, about 60% to about 99%, about 70% to about 99%, about 80% to about 99%, and about 90% to about 99%. In further embodiments, the mixture contains siamenoside I in amounts exceeding about 80%, about 90%, or about 95% by weight on a dry basis, for example, about 91%, about 92%, about 93%, about 94%, about 95%, about 96%, about 97%, and about 98%.

[0039] In one embodiment, siamenoside I is provided in the absence of other mogrosides, including but not limited to mogroside V.

[0040] In this beverage, siamenoside I is used in a non-sweetening amount, i.e., at a concentration that is not sweet enough to be detected. Approximately 1.5% sucrose equivalent is recognized as the lower limit of detectable sweetness in humans. Furthermore, it is known that the sweetness perception threshold concentration of specific compounds varies depending on the type of beverage and / or beverage matrix.

[0041] In one embodiment, siamenoside I is present at concentrations of approximately 1 ppm to approximately 24 ppm, for example, approximately 5 ppm to approximately 24 ppm, approximately 10 ppm to approximately 24 ppm, approximately 15 ppm to approximately 24 ppm, approximately 20 ppm to approximately 24 ppm, approximately 1 ppm to approximately 20 ppm, approximately 5 ppm to approximately 20 ppm, approximately 5 ppm to approximately 15 ppm, approximately 5 ppm to approximately 10 ppm, approximately 10 ppm to approximately 20 ppm, approximately 10 ppm to approximately 15 ppm, or approximately 15 ppm to approximately 20 ppm. In a particular embodiment, the concentration of siamenoside I is 18 ppm to 24 ppm, 19 ppm to 24 ppm, 20 ppm to 24 ppm, 21 ppm to 24 ppm, 22 ppm to 24 ppm, or 23 ppm to 24 ppm.

[0042] The beverages of the present invention include carbonated and non-carbonated beverages.

[0043] Carbonated beverages include, but are not limited to, frozen carbonated beverages, fortified carbonated beverages, cola, fruit-flavored carbonated beverages (e.g., lemon-lime, orange, grape, strawberry, and pineapple), ginger ale, soft drinks, and root beer.

[0044] Non-carbonated beverages include, but are not limited to, fruit juices, fruit-flavored juices, juice drinks, nectars, vegetable juices, vegetable-flavored juices, sports drinks, energy drinks, fortified water drinks, vitamin-fortified water, near-water drinks (e.g., water containing natural or synthetic flavorings), coconut water, tea-type beverages (e.g., black tea, green tea, rooibos tea (red tea), oolong tea), coffee, cocoa drinks, beverages containing dairy ingredients (e.g., dairy drinks, coffee containing dairy ingredients, café au lait, milk tea, fruit milk drinks), beverages containing grain extracts, and smoothies.

[0045] In certain embodiments, the beverage of the present invention is a carbonated soft drink. In more specific embodiments, the beverage of the present invention is a fruit-flavored carbonated soft drink. In even more specific embodiments, the beverage of the present invention is a lemon-lime flavored carbonated soft drink.

[0046] The beverage contains a matrix, i.e., a basic component in which the beverage components of the present invention are dissolved. In one embodiment, the beverage contains beverage-quality water as the matrix, and for example, deionized water, distilled water, reverse osmosis water, carbonized water, purified water, desalinated water, and combinations thereof may be used. Additional suitable matrices include, but are not limited to, phosphoric acid, phosphate buffer, citrate, citrate buffer, and carbonized water.

[0047] In certain embodiments, the beverage of the present invention comprises a beverage matrix containing citric acid. In another specific embodiment, the beverage of the present invention comprises a beverage matrix containing phosphoric acid.

[0048] The pH of the beverage is intended to have no substantial or adverse effect on the taste of the sweetener. A non-limiting example of the pH range of the beverage may be about 1.8 to about 10. Further examples include a pH range of about 2 to about 5. In certain embodiments, the pH of the beverage may be about 2.5 to about 4.2. Those skilled in the art will understand that the pH of the beverage may vary depending on the type of beverage. For example, dairy beverages may have a pH higher than 4.2.

[0049] The titrable acidity of a beverage can range, for example, from about 0.01% to about 1.0% by weight of the beverage.

[0050] In one embodiment, the effervescent beverage product has an acidity of about 0.01 to about 1.0% by weight of the beverage, for example, about 0.05% to about 0.25% by weight of the beverage.

[0051] Carbonation in effervescent beverage products results in a carbon dioxide or equivalent content of 0 to approximately 2% (w / w), for example, approximately 0.1 to approximately 1.0% (w / w).

[0052] The beverage may or may not contain caffeine.

[0053] The temperature of the beverage can range, for example, from approximately 4°C to approximately 100°C, or from approximately 4°C to approximately 25°C.

[0054] The beverage may be a full-calorie beverage containing up to approximately 120 calories per 8-ounce serving.

[0055] The beverage may be a moderate-calorie beverage containing up to approximately 60 calories per 8-ounce serving.

[0056] The beverage may be a low-calorie drink with a maximum of approximately 40 calories per 8-ounce serving.

[0057] The beverage may be zero-calorie, containing less than approximately 5 calories per 8-ounce serving.

[0058] In one particular embodiment, the beverage contains a sweetening amount of rebaudioside M and a non-sweetening amount of siamenoside I.

[0059] In a more specific embodiment, the beverage contains rebaudioside M at a concentration of about 50 ppm to about 600 ppm and siamenoside I at a concentration of about 1 ppm to about 24 ppm. In an even more specific embodiment, the beverage contains rebaudioside M at a concentration of about 50 ppm to about 600 ppm and siamenoside I at a concentration of about 15 ppm to about 24 ppm. In yet another specific embodiment, the beverage contains rebaudioside M at a concentration of about 50 ppm to about 600 ppm and siamenoside I at a concentration of about 20 ppm to about 24 ppm.

[0060] In another, more specific embodiment, the beverage contains rebaudioside M at a concentration of about 250 ppm to about 500 ppm and siamenoside I at a concentration of about 1 ppm to about 24 ppm. In yet another specific embodiment, the beverage contains rebaudioside M at a concentration of about 250 to about 500 ppm and siamenoside I at a concentration of about 15 ppm to about 24 ppm. In yet another specific embodiment, the beverage contains rebaudioside M at a concentration of about 250 ppm to about 600 ppm and siamenoside I at a concentration of about 20 ppm to about 24 ppm.

[0061] In another embodiment, the beverage contains a sweetening amount of sucrose and a non-sweetening amount of siamenoside I.

[0062] In a more specific embodiment, the beverage comprises at least 8% by weight of sucrose and siamenoside I at a concentration of about 1 ppm to about 24 ppm. In an even more specific embodiment, the beverage comprises at least 8% by weight of sucrose and siamenoside I at a concentration of about 15 ppm to about 24 ppm. In yet another specific embodiment, the beverage comprises at least 8% by weight of sucrose and siamenoside I at a concentration of about 20 ppm to about 24 ppm.

[0063] In another, more specific embodiment, the beverage comprises about 8% to about 10% by weight of sucrose and siamenoside I at a concentration of about 1 ppm to about 24 ppm. In yet another specific embodiment, the beverage comprises about 8% to about 10% by weight of sucrose and siamenoside I at a concentration of about 15 ppm to about 24 ppm. In yet another specific embodiment, the beverage comprises about 8% to about 10% by weight of sucrose and siamenoside I at a concentration of about 20 ppm to about 24 ppm.

[0064] The beverage of the present invention has an improved flavor profile compared to a corresponding beverage that does not contain siamenoside I. The flavor profile of a sweetener is a quantitative profile of the relative intensity of all the taste characteristics expressed. Such profiles are often plotted as a histogram or radar plot.

[0065] The beverages of the present invention exhibited one or more improved (i.e., reduced) negative flavor or taste characteristics compared to corresponding beverages that do not contain siamenoside I. For example, the beverages of the present invention have one or more of the following: reduced bitterness, reduced astringency, reduced licorice flavor, reduced residual sweetness, reduced residual bitterness, reduced bitter aftertaste, reduced metallic aftertaste, and reduced chemical aftertaste.

[0066] The beverage of the present invention has a milder flavor (a more balanced flavor) compared to the corresponding beverage that does not contain siamenoside I.

[0067] In some embodiments, the sweetener specified in the beverage (i.e., sucrose or rebaudioside M) is the sole sweetener in the beverage, i.e., the only sweetener present in a sweetening amount. In other embodiments, the beverage contains at least one additional sweetener, which is also present in a sweetening amount. The at least one additional sweetener may be any known sweetener, e.g., a natural sweetener (including natural high-potency sweeteners), a synthetic sweetener, or a calorie sweetener.

[0068] For example, at least one additional sweetener may be a carbohydrate sweetener. Suitable carbohydrate sweeteners are selected from, but are not limited to, sucrose, glyceraldehyde, dihydroxyacetone, erythrose, threose, erythrolose, arabinose, lyxose, ribose, xylose, ribulose, xylulose, allose, altrose, galactose, glucose, iodose, mannose, talose, fructose, psicose, sorbose, tagatose, mannoheptulose, sedoheltulose, octolose, fucose, rhamnose, arabinose, turanose, sialose, and combinations thereof.

[0069] At least one additional sweetener may be selected from rare sugars, such as sorbose, lyxose, ribulose, xylose, xylulose, D-allose, L-ribose, D-tagatose, L-glucose, L-fucose, L-arabinose, turanose, and combinations thereof.

[0070] At least one additional sweetener may be another steviol glycoside or mogroside, or a composition containing a steviol glycoside or mogroside.

[0071] Examples of steviol glycoside sweeteners include rebaudioside M, rebaudioside D, rebaudioside A, rebaudioside N, rebaudioside O, rebaudioside E, steviol monoside, steviol bioside, rubusoside, dulcoside B, dulcoside A, rebaudioside B, rebaudioside G, stevioside, rebaudioside C, rebaudioside F, rebaudioside I, rebaudioside H, and Examples include, but are not limited to, baudioside L, rebaudioside K, rebaudioside J, rebaudioside M2, rebaudioside D2, rebaudioside S, rebaudioside T, rebaudioside U, rebaudioside V, rebaudioside W, rebaudioside Z1, rebaudioside Z2, rebaudioside IX, enzymatically glucosylated steviol glycosides, stevia extract, and combinations thereof.

[0072] Examples of mogroside sweeteners include grosmogroside I, mogroside IA, mogroside IE, 11-oxomogroside IA, mogroside II, mogroside IIA, mogroside IIB, mogroside IIE, 7-oxomogroside IIE, mogroside III, mogroside IIIe, 11-oxomogroside IIIE, 11-deoxymogroside III, mogroside IV, and mogroside IVA. Examples include, but are not limited to, 11-oxomogloside IV, 11-oxomogloside IVA, mogloside V, isomogloside V, 11-deoxymogloside V, 7-oxomogloside V, 11-oxomogloside V, isomogloside V, mogloside VI, mogrol, 11-oxomogrol, isomers of siamenoside I (e.g., those described in 20170119032; the whole is incorporated by reference), in particular the 1,6-α isomer of siamenoside I, monk fruit, mogloside mixtures, and combinations thereof.

[0073] Other sweeteners include monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mavinrin, blazein, hernandultin, phyllodultin, glycifylline, phlorizin, trilobatin, bayunoside, osrazine, polypodoside A, pterocarioside A, pterocarioside B, muclodioside, flomisoside I, periandrin I, and abulsoside. This includes diA, steviol bioside and cyclocarioside I, sugar alcohols such as erythritol, sucralose, acesulfame potassium, acesulfame acid and its salts, aspartame, alitame, saccharin and its salts, neohesperidin dihydrochalcone, cyclamate, cyclamic acid and its salts, neotame, advantame, glucosylated steviol glycosides (GSGs), and combinations thereof.

[0074] The beverages of the present invention may contain additives including, but are not limited to, carbohydrates, polyols, amino acids and their corresponding salts, polyamino acids and their corresponding salts, sugar acids and their corresponding salts, nucleotides, organic acids, inorganic acids, organic acid salts and organic base salts, organic salts, inorganic salts, bitter compounds, caffeine, flavorings and flavor components, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, fillers, juices, dairy products, cereals and other plant extracts, flavonoids, alcohols, polymers, and combinations thereof. Any suitable additive described herein may be used.

[0075] In one embodiment, the beverage further comprises one or more polyols. The term "polyol," as used herein, refers to a molecule containing two or more hydroxyl groups. A polyol may be a diol, triol, or tetraol containing two, three, and four hydroxyl groups, respectively. A polyol may also contain five or more hydroxyl groups, for example, a pentaol, hexaol, or heptaol containing five, six, or seven hydroxyl groups, respectively. Furthermore, a polyol may be a sugar alcohol, polyhydric alcohol, or polyalcohol, which are reduced forms of carbohydrates, where the carbonyl group (aldehyde or ketone, reducing sugar) is reduced to a primary or secondary hydroxyl group.

[0076] Non-limiting examples of polyols in some embodiments include maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerin), treitol, galactitol, palatinose, reduced isomaltoligosaccharide, reduced xylooligosaccharide, reduced gentiooligosaccharide, reduced maltose syrup, reduced glucose syrup, and sugar alcohols, or any other reducible carbohydrates that do not adversely affect the taste.

[0077] Suitable amino acid additives include, but are not limited to, aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, arabinose, trans-4-hydroxyproline, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid (α-, β-, and / or δ-isomers), glutamine, hydroxyproline, taurine, norvaline, sarcosine, and their salt forms, such as sodium salts or potassium salts or acid salts. Furthermore, amino acid additives may be in D-configuration or L-configuration, and may be mono-, di-, or tri-forms of the same or different amino acids. In addition, amino acids may be α-, β-, γ-, and / or δ-isomers where appropriate. Combinations of the above amino acids and their corresponding salts (e.g., sodium, potassium, calcium, magnesium, or other alkali or alkaline earth metal salts or acid salts) are also suitable additives in some embodiments. Amino acids may be natural or synthetic. Amino acids may also be modified. Modified amino acids refer to any amino acid (e.g., N-alkyl amino acids, N-acyl amino acids, or N-methyl amino acids) in which at least one atom is added, removed, substituted, or a combination thereof. Non-limiting examples of modified amino acids include amino acid derivatives such as trimethylglycine, N-methylglycine, and N-methylalanine. As used herein, modified amino acids include both modified and unmodified amino acids. As used herein, amino acids also include both peptides and polypeptides (e.g., dipeptides, tripeptides, tetrapeptides, and pentapeptides), such as glutathione and L-alanyl-L-glutamine.Suitable polyamino acid additives include poly-L-aspartic acid, poly-L-lysine (e.g., poly-L-α-lysine or poly-L-ε-lysine), poly-L-ornithine (e.g., poly-L-α-ornithine or poly-L-ε-ornithine), poly-L-arginine, other macromolecular forms of amino acids, and their salt forms (e.g., calcium salts, potassium salts, sodium salts, or magnesium salts, e.g., monosodium L-glutamate). Polyamino acid additives may also be D- or L-stereoconfigured. Furthermore, polyamino acids may be α-, β-, γ-, δ-, and ε-isomers, where appropriate. Combinations of the above polyamino acids and their corresponding salts (e.g., sodium salts, potassium salts, calcium salts, magnesium salts, or other alkali or alkaline earth metal salts, or acid salts) are also suitable additives in some embodiments. Polyamino acids described herein may also include copolymers of different amino acids. Polyamino acids may be natural or synthetic. Furthermore, polyamino acids may be modified such that at least one atom is added, removed, substituted, or a combination thereof (e.g., N-alkyl polyamino acids or N-acyl polyamino acids). As used herein, polyamino acids include both modified and unmodified polyamino acids. For example, modified polyamino acids include, but are not limited to, polyamino acids of various molecular weights (MW), such as poly-L-α-lysine having 1,500 MW, 6,000 MW, 25,200 MW, 63,000 MW, 83,000 MW, or 300,000 MW.

[0078] In certain embodiments, amino acids are present in the consumable product in amounts ranging from approximately 10 ppm to approximately 50,000 ppm. In other embodiments, amino acids are present in the consumable product in amounts ranging from approximately 1,000 ppm to approximately 10,000 ppm, for example, approximately 2,500 ppm to approximately 5,000 ppm or approximately 250 ppm to approximately 7,500 ppm.

[0079] Suitable sugar-acid additives include, but are not limited to, aldonic acid, uronic acid, aldalic acid, alginic acid, gluconic acid, glucuronic acid, glucaric acid, galactaric acid, galacturonic acid, and salts thereof (e.g., sodium salts, potassium salts, calcium salts, magnesium salts, or other physiologically acceptable salts), as well as combinations thereof.

[0080] Suitable nucleotide additives include, but are not limited to, inosine monophosphate ("IMP"), guanosine monophosphate ("GMP"), adenosine monophosphate ("AMP"), cytosine monophosphate (CMP), uracil monophosphate (UMP), inosine diphosphate, guanosine diphosphate, adenosine diphosphate, cytosine diphosphate, uracil diphosphate, inosine triphosphate, guanosine triphosphate, adenosine triphosphate, cytosine triphosphate, uracil triphosphate, alkali or alkaline earth metal salts thereof, and combinations thereof. The nucleotides described herein may also include nucleotide-related additives, such as nucleosides or nucleic acid bases (e.g., guanine, cytosine, adenine, thymine, uracil).

[0081] Suitable organic acid additives include any compound containing a -COOH moiety, e.g., C2-C30 carboxylic acids, substituted hydroxyl C2-C30 carboxylic acids, butyric acid (ethyl ester), substituted butyric acid (ethyl ester), benzoic acid, substituted benzoic acid (e.g., 2,4-dihydroxybenzoic acid), substituted cinnamic acid, hydroxy acids, substituted hydroxybenzoic acid, anisic acid, substituted cyclohexyl carboxylic acid, tannic acid, aconitic acid, lactic acid, tartaric acid, citric acid, isocitric acid, gluconic acid, glucoheptonic acid, adipic acid, hydroxycitric acid, malic acid, fruitadic acid. This includes (a blend of malic acid, fumaric acid, and tartaric acid), fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, creatine, caffeic acid, bile acids, acetic acid, ascorbic acid, alginic acid, erythrobic acid, polyglutamic acid, glucono delta-lactone, and alkali or alkaline earth metal salt derivatives thereof. In addition, the organic acid additive may be in either a D configuration or an L configuration.

[0082] Suitable organic acid additive salts include, but are not limited to, sodium, calcium, potassium, and magnesium salts of all organic acids, such as salts of citric acid, malic acid, tartaric acid, fumaric acid, lactic acid (e.g., sodium lactate), alginic acid (e.g., sodium alginate), ascorbic acid (e.g., sodium ascorbate), benzoic acid (e.g., sodium benzoate or potassium benzoate), sorbic acid, and adipic acid. Examples of the organic acid additives described may be optionally substituted with at least one group selected from hydrogen, alkyl, alkenyl, alkynyl, halo, haloalkyl, carboxyl, acyl, acyloxy, amino, amide, carboxyl derivative, alkylamino, dialkylamino, arylamino, alkoxy, aryloxy, nitro, cyano, sulfo, thiol, imine, sulfonyl, sulfenyl, sulfamyl, carboxalkoxy, carboxamide, phosphonyl, phosphinyl, phosphoryl, phosphino, thioester, thioether, acid anhydride, oxyimino, hydrazino, carbamyl, phosphor, or phosphonato. In certain embodiments, the organic acid additive is present in the sweetener composition in an amount effective to provide a concentration of about 10 ppm to about 5,000 ppm when present in a consumer product such as a beverage.

[0083] Suitable inorganic acid additives include, but are not limited to, phosphoric acid, phosphorous acid, polyphosphate, hydrochloric acid, sulfuric acid, carbonic acid, sodium dihydrogen phosphate, and their alkali or alkaline earth metal salts (e.g., inositol hexaphosphate Mg / Ca).

[0084] Inorganic acid additives are present in consumer products at concentrations ranging from approximately 25 ppm to 25,000 ppm.

[0085] Suitable bittering compound additives include, but are not limited to, caffeine, quinine, urea, bitter orange oil, naringin, cassia, and salts thereof.

[0086] Bitter compounds are present in consumer products at concentrations ranging from approximately 25 ppm to 25,000 ppm.

[0087] Suitable flavorings and flavor additives include, but are not limited to, vanillin, vanilla extract, mango extract, cinnamon, citrus, coconut, ginger, viridiflorol, almond, menthol (including menthol without mint), grape skin extract, and grape seed extract. "Flavorings" and "flavoring ingredients" are synonymous and may include natural or synthetic substances or combinations thereof. Flavorings may also include any other substances that impart flavor and may include natural or non-natural (synthetic) substances that are safe for humans or animals when used in generally acceptable amounts. A non-limiting example of a proprietary flavoring is Doehler. TM Natural Flavoring Sweetness Enhancer K14323(Doehler TM , Darmstadt, Germany), Symrise TM Natural Flavor Mask for Sweeteners 161453 and 164126 (Symrise) TM , Holzminden, Germany), Natural Advantage TM Bitterness Blockers 1, 2, 9 and 10 (Natural Advantage TM Freehold, New Jersey, USA, and Sucramask TM (Creative Research Management, Stockton, California, USA) is one example.

[0088] Flavorings are present in consumer products at concentrations ranging from approximately 0.1 ppm to 4,000 ppm.

[0089] Suitable polymer additives include chitosan, pectin, pectic acid, pectinic acid, polyuronic acid, polygalacturonic acid, starch, food hydrophilic colloids or their crude extracts (e.g., Acacia senegal gum (Fibergum)). TM This includes, but is not limited to, poly-L-lysine (e.g., poly-L-α-lysine or poly-L-ε-lysine), poly-L-ornithine (e.g., poly-L-α-ornithine or poly-L-ε-ornithine), polypropylene glycol, polyethylene glycol, poly(ethylene glycol methyl ether), polyarginine, polyaspartic acid, polyglutamic acid, polyethyleneimine, alginic acid, sodium alginate, propylene glycol alginate, and polyethylene glycol sodium alginate, sodium hexametaphosphate and its salts, as well as other cationic and anionic polymers.

[0090] Polymers are present in consumer products at concentrations ranging from approximately 30 ppm to 2,000 ppm.

[0091] Suitable protein or protein hydrolysate additives include, but are not limited to, bovine serum albumin (BSA), whey protein (including its fractions or concentrates such as 90% instant whey protein isolate, 34% whey protein, 50% hydrolyzed whey protein, and 80% whey protein concentrate), soluble rice protein, soy protein, protein isolates, protein hydrolysates, reaction products of protein hydrolysates, glycoproteins, and / or proteoglycans containing amino acids (e.g., glycine, alanine, serine, threonine, asparagine, glutamine, arginine, valine, isoleucine, leucine, norvaline, methionine, proline, tyrosine, hydroxyproline, etc.), collagen (e.g., gelatin), partially hydrolyzed collagen (e.g., hydrolyzed fish collagen), and collagen hydrolysates (e.g., porcine collagen hydrolysate).

[0092] The protein hydrolyzate is present in consumer products at a concentration of about 200 ppm to about 50,000 ppm.

[0093] Suitable surfactant additives include polysorbates (e.g., polyoxyethylene sorbitan monooleate (polysorbate 80), polysorbate 20, polysorbate 60), sodium dodecylbenzenesulfonate, dioctyl sulfosuccinic acid or sodium dioctyl sulfosuccinate, sodium dodecyl sulfate, cetylpyridinium chloride (hexadecylpyridinium chloride), hexadecyltrimethylammonium bromide, sodium cholate, carbamoyl, choline chloride, sodium glycolate, sodium taurodeoxycholate, sodium lauroyl arginate, sodium stearoyl lactylate, sodium taurocholate, lecithin, sucrose oleate, sucrose stearate, sucrose palmitate, sucrose laurate, and other emulsifiers, etc., but are not limited thereto.

[0094] The surfactant additive is present in consumer products at a concentration of about 30 ppm to about 2,000 ppm.

[0095] Suitable flavonoid additives are classified as flavonols, flavones, flavanones, flavan-3-ols, isoflavones, or anthocyanidins. Non-limiting examples of flavonoid additives include catechins (e.g., green tea extracts such as Polyphenon TM 60, Polyphenon TM 30, and Polyphenon TM 25 (Mitsui Norin Co., Ltd., Japan)), polyphenols, rutin (e.g., enzymatically modified rutin Sanmelin TM AO (San-fi Gen F.F.I., Inc., Osaka, Japan)), neohesperidin, naringin, neohesperidin dihydrochalcone, etc., but are not limited thereto.

[0096] Flavonoid additives are present in consumer products at concentrations ranging from approximately 0.1 ppm to 1,000 ppm.

[0097] Suitable alcohol additives include, but are not limited to, ethanol. In certain embodiments, the alcohol additive is present in the consumable at concentrations ranging from about 625 ppm to about 10,000 ppm.

[0098] Suitable astringent compound additives include, but are not limited to, tannic acid, europium chloride (EuCl3), gadolinium chloride (GdCl3), terbium chloride (TbCl3), alum, and polyphenols (e.g., tea polyphenols). Astringent additives are present in consumer products at concentrations ranging from approximately 10 ppm to 5,000 ppm.

[0099] The beverages of the present invention may also contain one or more functional ingredients that provide actual or recognized health benefits to the composition. Functional ingredients include, but are not limited to, saponins, antioxidants, sources of dietary fiber, fatty acids, vitamins, glucosamine, minerals, preservatives, hydrators, probiotics, prebiotics, weight management agents, osteoporosis management agents, phytoestrogens, long-chain primary aliphatic saturated alcohols, phytosterols, and combinations thereof.

[0100] Examples of antioxidants suitable for embodiments of the present invention include, but are not limited to, vitamins, vitamin cofactors, minerals, hormones, carotenoids, carotenoid terpenoids, non-carotenoid terpenoids, flavonoids, flavonoid polyphenols (e.g., bioflavonoids), flavonols, flavones, phenols, polyphenols, phenol esters, polyphenol esters, non-flavonoid phenols, isothiocyanates, and combinations thereof. In some embodiments, antioxidants include vitamin A, vitamin C, vitamin E, ubiquinone, inorganic selenium, manganese, melatonin, α-carotene, β-carotene, lycopene, lutein, zeanthin, crypoxanthin, reservatol, eugenol, quercetin, catechin, gossypol, hesperetin, curcumin, ferulic acid, thymol, hydroxytyrosol, turmeric, thyme, olive oil, lipoic acid, glutathinone, gutamine, oxalic acid, tocopherol-derived compounds, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), ethylenediaminetetraacetic acid (EDTA), tert-butylhydroquinone, acetic acid, pectin, tocotrienol, tocopherol, coenzyme Q10, and zeaxanthin. Tin, astaxanthin, canthaxanthin, saponins, limonoids, kaempfedrol, myricetin, isorhamnetin, proanthocyanidins, quercetin, rutin, luteolin, apigenin, tangeritin, hesperetin, naringenin, erodictyol, flavan-3-ol (e.g., anthocyanidins), Gallocatechin, epicatechin and its gallic acid ester form, epigallocatechin and its gallic acid ester form (ECGC), theaflavin and its gallic acid ester form, thearubidin, isoflavone, phytoestrogens, genistein, daidzein, glycitein, anitocyanin, cyaniding, delphinidin, malvidin, pelargonidine, peonidine, petunidine,Ellagic acid, gallic acid, salicylic acid, rosmarinic acid, cinnamic acid and its derivatives (e.g., ferulic acid), chlorogenic acid, chicory acid, gallotannin, ellagitannin, anthoxanthin, betacyanin and other plant pigments, silymarin, citric acid, lignans, antinutrients, bilirubin, uric acid, R-α-lipoic acid, N-acetylcysteine, emblicanin, apple extract, apple peel extract (applephenone), red rooibos extract, green rooibos extract, hawthorn berry extract, red raspberry extract, green coffee antioxidant (GCA), aronia extract 20%, grape seed extract (VinOseed) These include cocoa extract, hop extract, mangosteen extract, mangosteen peel extract, cranberry extract, pomegranate extract, pomegranate peel extract, pomegranate seed extract, hawthorn berry extract, pomegranate extract, cinnamon extract, grape skin extract, bilberry extract, pine bark extract, pycnogenol, elderberry extract, mulberry root extract, goji berry extract, blackberry extract, blueberry extract, blueberry leaf extract, raspberry extract, turmeric extract, citrus bioflavonoids, blackcurrant, ginger, acai powder, green coffee bean extract, green tea extract, and phytic acid, or combinations thereof. In alternative embodiments, the antioxidant is a synthetic antioxidant such as butylated hydroxytolune or butylated hydroxyanisole. Other sources of antioxidants suitable for embodiments of the present invention include, but are not limited to, fruits, vegetables, tea, cocoa, chocolate, spices, herbs, rice, animal organs, yeast, whole grains, or cereals.

[0101] Certain antioxidants belong to a type of plant nutrient called polyphenols (also known as "polyphenolics"), which are chemical substances found in plants and are characterized by the presence of two or more phenol groups per molecule. Polyphenols suitable for embodiments of the present invention include catechin, proanthocyanidin, procyanidin, anthocyanin, quercerin, rutin, reservatrol, isoflavone, curcumin, punicalagin, ellagitannin, hesperidin, naringin, citrus flavonoids, chlorogenic acid, other similar materials, and combinations thereof.

[0102] In certain embodiments, the antioxidant is a catechin, such as epigallocatechin gallate (EGCG). Suitable sources of catechins for embodiments of the present invention include, but are not limited to, green tea, white tea, black tea, oolong tea, chocolate, cocoa, red wine, grape seeds, red grape skins, purple grape skins, red grape juice, purple grape juice, berries, pycnogenol, and red apple peels.

[0103] In some embodiments, the antioxidant is selected from proanthocyanidins, procyanidins, or combinations thereof. Suitable sources of proanthocyanidins and procyanidins for embodiments of the present invention include, but are not limited to, red grapes, purple grapes, cocoa, chocolate, grape seeds, red wine, cocoa beans, cranberries, apple peels, plums, blueberries, blackcurrants, chokeberries, green tea, sorghum, cinnamon, barley, kidney beans, pinto beans, hops, almonds, hazelnuts, pecans, pistachios, pycnogenol, and a variety of berries.

[0104] In certain embodiments, the antioxidant is anthocyanin. Suitable sources of anthocyanin for embodiments of the present invention include, but are not limited to, red berries, blueberries, bilberries, cranberries, raspberries, cherries, pomegranates, strawberries, elderberries, chokeberries, red grape skins, purple grape skins, grape seeds, red wine, blackcurrants, redcurrants, cocoa, plums, apple skins, peaches, red pears, red cabbage, red onions, red oranges, and blackberries.

[0105] In some embodiments, the antioxidant is selected from quercetin, rutin, or a combination thereof. Suitable sources of quercetin and rutin for embodiments of the present invention include, but are not limited to, red apples, onions, kale, crowberry, cranberry, chokeberry, cranberry, blackberry, blueberry, strawberry, raspberry, blackcurrant, green tea, black tea, plum, apricot, parsley, leek, broccoli, chili pepper, berry wine, and ginkgo.

[0106] In some embodiments, the antioxidant is reservatrol. Suitable sources of reservatrol for embodiments of the present invention include, but are not limited to, red grapes, peanuts, cranberries, blueberries, bilberries, mulberries, knotweed tea, and red wine.

[0107] In certain embodiments, the antioxidant is isoflavone. Suitable sources of isoflavones for embodiments of the present invention include, but are not limited to, soybeans, soy products, legumes, alfalfa sprouts, chickpeas, peanuts, and red clover.

[0108] In some embodiments, the antioxidant is curcumin. Suitable sources of curcumin for embodiments of the present invention include, but are not limited to, turmeric and mustard.

[0109] In certain embodiments, the antioxidant is selected from punicalagin, ellagitannin, or a combination thereof. Suitable sources of punicalagin and ellagitannin for embodiments of the present invention include, but are not limited to, pomegranates, raspberries, strawberries, walnuts, and oak-aged red wine.

[0110] In some embodiments, the antioxidant is a citrus flavonoid such as hesperidin or naringin. Suitable sources of citrus flavonoids such as hesperidin or naringin for embodiments of the present invention include, but are not limited to, oranges, grapefruits, and citrus juices.

[0111] In certain embodiments, the antioxidant is chlorogenic acid. Suitable sources of chlorogenic acid for embodiments of the present invention include, but are not limited to, green coffee, yerba mate, red wine, grape seeds, red grape skins, purple grape skins, red grape juice, purple grape juice, apple juice, cranberries, pomegranates, blueberries, strawberries, sunflowers, echinacea, pycnogenol, and apple peels.

[0112] Appropriate dietary fiber includes, but is not limited to, non-starch polysaccharides, lignin, cellulose, methylcellulose, hemicellulose, β-glucan, pectin, gum, mucus, wax, inulin, oligosaccharides, fructooligosaccharides, cyclodextrin, chitin, and combinations thereof.

[0113] Food sources of dietary fiber include, but are not limited to, grains, legumes, fruits, and vegetables. Grains that provide dietary fiber include, but are not limited to, oats, rye, barley, and wheat. Legumes that provide fiber include, but are not limited to, peas and beans, such as soybeans. Fruits and vegetables that are sources of fiber include, but are not limited to, apples, oranges, pears, bananas, berries, tomatoes, green beans, broccoli, cauliflower, carrots, potatoes, and celery. Plant-based foods such as bran, nuts, and seeds (such as flaxseed) are also sources of dietary fiber. Parts of plants that provide dietary fiber include, but are not limited to, stems, roots, leaves, seeds, pulp, and peels.

[0114] Fatty acids are any straight-chain monocarboxylic acids, including saturated fatty acids, unsaturated fatty acids, long-chain fatty acids, medium-chain fatty acids, short-chain fatty acids, fatty acid precursors (including omega-9 fatty acid precursors), and esterified fatty acids. As used herein, “long-chain polyunsaturated fatty acid” refers to any polyunsaturated carboxylic acid or organic acid having a long aliphatic tail. Suitable omega-3 fatty acids include, but are not limited to, linolenic acid, alpha-linolenic acid, eicosapentaenoic acid, docosahexaenoic acid, stearidonic acid, eicosatetraenoic acid, and combinations thereof. Suitable omega-6 fatty acids include, but are not limited to, linoleic acid, gamma-linolenic acid, dihomo-gamma-linolenic acid, arachidonic acid, eicosadienoic acid, docosadienoic acid, adrenaline, docosapentaenoic acid, and combinations thereof. Suitable esterified fatty acids for embodiments of the present invention include, but are not limited to, monoacylglycerols containing omega-3 and / or omega-6 fatty acids, diacylglycerols containing omega-3 and / or omega-6 fatty acids, or triacylglycerols containing omega-3 and / or omega-6 fatty acids, as well as combinations thereof.

[0115] Appropriate vitamins include vitamins A, D, E, K, B1, B2, B3, B5, B6, B7, B9, B12, and C. Various other compounds are classified as vitamins by the authorities. These compounds are sometimes called pseudovitamins and include, but are not limited to, compounds such as ubiquinone (coenzyme Q10), pangamic acid, dimethylglycine, taestrile, amygdaline, flavanoids, para-aminobenzoic acid, adenine, adenylic acid, and s-methylmethionine. As used herein, the term vitamin includes pseudovitamins.

[0116] Minerals are selected from macrominerals, trace minerals, or combinations thereof. Non-specific examples of macrominerals include calcium, chlorine, magnesium, phosphorus, potassium, sodium, and sulfur. Non-specific examples of trace minerals include chromium, cobalt, copper, fluorine, iron, manganese, molybdenum, selenium, zinc, and iodine. While iodine is generally classified as a trace mineral, it is often required in larger quantities than other trace minerals and is therefore frequently classified as a macromineral.

[0117] In other specific embodiments of the present invention, the minerals are trace minerals considered necessary for human nutrition, and non-limiting examples include bismuth, boron, lithium, nickel, rubidium, silicon, strontium, tellurium, tin, titanium, tungsten, and vanadium.

[0118] The preservative is selected from antimicrobial agents, antioxidants, anti-enzyme agents, or a combination thereof. Non-limiting examples of antimicrobial agents include sulfites, propionates, benzoates, sorbates, nitrates, nitrites, bacteriocins, salts, sugars, acetic acid, dimethyl dicarbonate (DMDC), ethanol, and ozone. Sulfites include, but are not limited to, sulfur dioxide, sodium bisulfite, and potassium bisulfite. Propionates include, but are not limited to, propionic acid, calcium propionate, and sodium propionate. Benzoates include, but are not limited to, sodium benzoate and benzoic acid. Sorbicates include, but are not limited to, potassium sorbate, sodium sorbate, calcium sorbate, and sorbic acid. Nitrates and nitrites include, but are not limited to, sodium nitrate and sodium nitrite. In yet another specific embodiment, at least one preservative is a bacteriocin, such as nisin. In another specific embodiment, the preservative is ethanol. In yet another specific embodiment, the preservative is ozone. Suitable antienzyme agents for use as preservatives in specific embodiments of the present invention include ascorbic acid, citric acid, and metal chelating agents, such as ethylenediaminetetraacetic acid (EDTA).

[0119] Hydration products can be electrolytes, but non-limiting examples include sodium, potassium, calcium, magnesium, chlorides, phosphates, bicarbonates, and combinations thereof. Electrolytes suitable for use in specific embodiments of the present invention are also described in U.S. Patent No. 5,681,569, the disclosure of which is expressly incorporated herein by reference. Non-limiting examples of salts for use in specific embodiments include chlorides, carbonates, sulfates, acetates, bicarbonates, citrates, phosphates, hydrogen phosphates, tartrates, sorbates, citrates, benzoates, or combinations thereof. In specific embodiments of the present invention, the hydration product is a carbohydrate for replenishing energy stores burned by muscles. Carbohydrates suitable for use in specific embodiments of the present invention are described in U.S. Patents No. 4,312,856, No. 4,853,237, No. 5,681,569, and No. 6,989,171, the disclosures of which are expressly incorporated herein by reference. Non-limiting examples of suitable carbohydrates include monosaccharides, disaccharides, oligosaccharides, complex polysaccharides, or combinations thereof. Non-limiting examples of monosaccharide types suitable for use in a particular embodiment include triose, tetrose, pentose, hexose, heptose, octose, and nonose. Non-limiting examples of specific types of suitable monosaccharides include glyceraldehyde, dihydroxyacetone, erythrose, threose, erythrolose, arabinose, lyxose, ribose, xylose, ribulose, xylulose, allose, altrose, galactose, glucose, growth, idose, mannose, talose, fructose, psicose, sorbose, tagatose, mannoheptulose, sedoheltulose, octolose, and sialose. Non-limiting examples of suitable disaccharides include sucrose, lactose, and maltose. Non-limiting examples of suitable oligosaccharides include saccharose, maltotriose, and maltodextrin. In other specific embodiments, the carbohydrate is provided by corn syrup, beet sugar, cane sugar, juice, or tea.In another specific embodiment, the hydration product is a flavanol that provides cell rehydration. Non-limiting examples of flavanols suitable for use in specific embodiments of the present invention include catechin, epicatechin, gallocatechin, epigallocatechin, epicatechin gallate, epigallocatechin 3-gallate, theaflavin, theaflavin 3-gallate, theaflavin 3'-gallate, theaflavin 3,3'-gallate, thearubigin, or combinations thereof. In a specific embodiment, the hydration product is a glycerol solution for enhancing exercise endurance.

[0120] Probiotics contain microorganisms that provide health benefits when consumed in effective amounts. Probiotics may include, but are not limited to, bacteria, yeasts, and fungi. Examples of probiotics include, but are not limited to, bacteria of the genera Lactobacilli, Bifidobacteria, Streptococci, or combinations thereof. In certain embodiments of the present invention, at least one probiotic is selected from the genus Lactobacilli. Lactobacilli (i.e., bacteria of the genus Lactobacillus, hereinafter referred to as "L."). Non-limiting examples of Lactobacillus species found in the human intestinal tract include L. acidophilus, L. casei, L. fermentum, L. saliva roes, L. brevis, L. leichmannii, L. plantarum, L. cellobiosus, L. reuteri, L. rhamnosus, L. GG, L. bulgaricus, and L. thermophilus. According to other specific embodiments of the present invention, the probiotics are selected from the genus Bifidobacteria.Non-limited species of Bifidobacteria found in the human digestive tract include B. angulatum, B. animalis, B. asteroides, B. bifidum, B. boum, B. breve, B. catenulatum, B. choerinum, B. coryneforme, B. cuniculi, B. dentium, B. gallicum, B. gallinarum, B. indicum, B. longum, and B. magnum. This includes B. magnum, B. merycicum, B. minimum, B. pseudocatenulatum, B. pseudolongum, B. psychraerophilum, B. pullorum, B. ruminantium, B. saeculare, B. scardovii, B. simiae, B. subtile, B. thermacidophilum, B. thermophilum, B. urinalis, and B. species. According to other specific embodiments of the present invention, the probiotics are selected from the genus Streptococcus. Streptococcus thermophilus is a Gram-positive, facultative anaerobic bacterium. Other non-limiting probiotic species of this bacterium include Streptococcus salivarus and Streptococcus cremoris.

[0121] Prebiotics are compositions that promote the growth of beneficial bacteria in the gut. Prebiotics include, but are not limited to, mucopolysaccharides, oligosaccharides, polysaccharides, amino acids, vitamins, nutrient precursors, proteins, and combinations thereof. According to certain embodiments of the present invention, prebiotics are selected from dietary fiber, including, but not limited to, polysaccharides and oligosaccharides. Non-limiting examples of oligosaccharides classified as prebiotics according to certain embodiments of the present invention include fructooligosaccharides, inulin, isomaltoligosaccharides, lactilol, lactosucrose, lactulose, pyrodextrin, soy oligosaccharides, transgalactooligosaccharides, and xylooligosaccharides. According to other certain embodiments of the present invention, prebiotics are amino acids.

[0122] As used herein, “weight management agent” includes appetite suppressants and / or thermogenic agents. As used herein, the terms “appetite suppressant,” “appetite saturating composition,” “satiety agent,” and “satiety ingredient” are synonymous. The term “appetite suppressant” describes macronutrients, herbal extracts, exogenous hormones, appetite suppressants, appetite inducers, pharmaceuticals, and combinations thereof that, when delivered in an effective amount, suppress, inhibit, reduce, or otherwise reduce a person’s appetite. The term “thermogenic agent” describes macronutrients, herbal extracts, exogenous hormones, appetite suppressants, appetite inducers, pharmaceuticals, and combinations thereof that, when delivered in an effective amount, activate or otherwise enhance a person’s heat production or metabolism.

[0123] Appropriate weight management supplements include macronutrients selected from the group consisting of proteins, carbohydrates, dietary fats, and combinations thereof. Carbohydrates generally include sugars, starches, celluloses, and gums, which are converted into glucose by the body for energy. Non-limiting examples of carbohydrates include polydextrose; inulin; polyols derived from monosaccharides such as erythritol, mannitol, xylitol, and sorbitol; alcohols derived from disaccharides such as isomalt, lactitol, and maltitol; and hydrolyzed starch products. Carbohydrates are described in more detail below herein. Dietary fats are lipids that include combinations of saturated and unsaturated fatty acids. Polyunsaturated fatty acids have been shown to have greater satiety than monounsaturated fatty acids. Therefore, dietary fats embodied herein are preferably those that include polyunsaturated fatty acids, non-limiting examples of which include triacylglycerols.

[0124] In certain embodiments, the weight management agent is a herbal extract. Non-limiting examples of plants whose extracts have appetite-suppressing properties include plants of the genera Hoodia, Trichocaulon, Caralluma, Stapelia, Orbea, Asclepias, and Camelia. Other embodiments include extracts obtained from Gymnema sylvestre, Kola nut, Citrus aurantium, Yerba mate, Griffonia simplicifolia, Guarana, Myrrh, Guggul Lipid, and blackcurrant seed oil. In certain embodiments, the herbal extract is derived from plants of the genus Hoodia, including species such as H. alstonii, H. currorii, H. dregei, H. flava, H. gordonii, H. jutatae, H. mossamedensis, H. officinalis, H. parviflorai, H. pedicellata, H. pilifera, H. ruschii, and H. triebneri. Hoodia plants are succulent stem plants native to South Africa.In another specific embodiment, the herbal extract is derived from plants of the genus Caralluma, the species of which include C. indica, C. fimbriata, C. attenuate, C. tuberculata, C. edulis, C. adscendens, C. stalagmifera, C. umbellate, C. penicillata, C. russeliana, C. retrospicens, C. Arabica, and C. lasiantha. Carralluma plants belong to the Asclepiadaceae family, the same subfamily as Hoodia. In another specific embodiment, at least one herbal extract is derived from a plant of the genus Trichocaulon. Trichocaulon plants, like Hoodia, are generally succulents native to South Africa and include the species T. piliferum and T. officinale. In another specific embodiment, the herbal extract is derived from a plant of the genus Stapelia or Orbea, whose species include S. gigantean and O. variegate, respectively. Both Stapelia and Orbea plants belong to the Asclepiadaceae family, the same subfamily as Hoodia. In another specific embodiment, the herbal extract is derived from plants of the genus Asclepias. Asclepias plants also belong to the Asclepiadaceae family.Non-limiting examples of Asclepias plants include A. incarnate, A. curassayica, A. syriaca, and A. tuberose. While we do not wish to be bound by any theory, extracts are thought to contain steroidal compounds with appetite-suppressing effects, such as pregnane glycosides and pregnane aglycones. In certain embodiments, weight management agents are exogenous hormones with weight management effects. Non-limiting examples of such hormones include CCK, peptide YY, ghrelin, bombesin and gastrin-releasing peptide (GRP), enterostatin, apolipoprotein A-IV, GLP-1, amylin, somastatin, and leptin.

[0125] In one embodiment, the osteoporosis management agent is at least one calcium source, i.e., any compound containing calcium, including salt complexes, solubilized species, and other forms of calcium. Non-limiting examples of calcium sources include amino acid chelate calcium, calcium carbonate, calcium oxide, calcium hydroxide, calcium sulfate, calcium chloride, calcium phosphate, calcium hydrogen phosphate, calcium dihydrogen phosphate, calcium citrate, calcium malate, calcium citrate-malate, calcium gluconate, calcium tartrate, calcium lactate, solubilized species thereof, and combinations thereof. According to a particular embodiment, the osteoporosis management agent is a magnesium source, i.e., any compound containing magnesium, including salt complexes, solubilized species, and other forms of magnesium. Non-limiting examples of magnesium sources include magnesium chloride, magnesium citrate, magnesium gluceptate, magnesium gluconate, magnesium lactate, magnesium hydroxide, magnesium picolate, magnesium sulfate, solubilized species thereof, and mixtures thereof. In another particular embodiment, the magnesium source includes amino acid chelate or creatine chelate magnesium. In other embodiments, the osteoporosis agent is selected from vitamins D, C, K, their precursors and / or beta-carotene, and combinations thereof. Numerous plants and plant extracts have also been shown to be effective in the prevention and treatment of osteoporosis. While we do not wish to be bound by any particular theory, it is thought that plants and plant extracts stimulate bone morphogenetic proteins and / or inhibit bone resorption, thereby stimulating bone regeneration and strength.Non-limiting examples of plants and plant extracts suitable as osteoporosis management agents include species of the genera Taraxacum and Amelanchier, as disclosed in U.S. Patent Application Publication 2005 / 0106215, and species of Lindera, Artemisia, Acorus, Carthamus, Carum, Cnidium, Curcuma, Cyperus, Juniperus, and Plum, as disclosed in U.S. Patent Application Publication 2005 / 0079232. Species from the genera Prunus, Iris, Cichorium, Dodonaea, Epimedium, Erigonum, Soya, Mentha, Ocimum, Thymus, Tanacetum, Plantago, Spearmint, Bixa, Vitis, Rosemarinus, Rhus, and Anethum are examples.

[0126] Examples of phytoestrogens suitable for embodiments of the present invention include, but are not limited to, isoflavones, stilbenes, lignans, resorcyclic acid lactone, coumestan, coumestro I, ecol, and combinations thereof. Isoflavones belong to a group of plant nutrients called polyphenols. Generally, polyphenols (also known as "polyphenols") are a group of chemical substances found in plants that are characterized by the presence of two or more phenol groups per molecule. Suitable phytoestrogens and isoflavones according to embodiments of the present invention include genistein, daidzein, glycitein, biochanin A, formononetin, their naturally occurring glycosides and glycoside conjugates, matyresinol, secoisolariciresinol, enterolactone, enterodiol, textured plant proteins, and combinations thereof.

[0127] Long-chain primary aliphatic saturated alcohols are a diverse group of organic compounds. The term "long-chain" refers to the fact that these compounds contain at least eight carbon atoms. Non-limiting examples of specific long-chain primary aliphatic saturated alcohols for use in specific embodiments of the present invention include 1-octanol (8 carbon atoms), 1-nonanol (9 carbon atoms), 1-decanol (10 carbon atoms), 1-dodecanol (12 carbon atoms), 1-tetradecanol (14 carbon atoms), 1-hexadecanol (16 carbon atoms), 1-octadecanol (18 carbon atoms), 1-eicosanol (20 carbon atoms), 1-docosanol (22 carbon atoms), 1-tetracosanol (24 carbon atoms), 1-hexacosanol (26 carbon atoms), 1-heptacosanol (27 carbon atoms), 1-octanosol (28 carbon atoms), 1-nonacosanol (29 carbon atoms), 1-triacontanol (30 carbon atoms), 1-dotriacontanol (32 carbon atoms), and 1-tetracontanol (34 carbon atoms). In specific preferred embodiments of the present invention, the long-chain primary aliphatic saturated alcohol is policosanol. Policosanol is a term for a mixture of long-chain primary aliphatic saturated alcohols, primarily consisting of 1-octanosol (28 carbon atoms) and 1-triacontanol (30 carbon atoms), along with other alcohols at lower concentrations, such as 1-docosanol (22 carbon atoms), 1-tetracosanol (24 carbon atoms), 1-hexacosanol (26 carbon atoms), 1-heptacosanol (27 carbon atoms), 1-nonacosanol (29 carbon atoms), 1-dotriacontanol (32 carbon atoms), and 1-tetracontanol (34 carbon atoms).

[0128] At least 44 naturally occurring phytosterols have been discovered, generally derived from plants such as corn, soybeans, wheat, and wood oil; however, these may also be identical to the natural ones or synthesized to form compositions having similar properties to naturally occurring phytosterols. According to certain embodiments of the present invention, non-limiting examples of phytosterols well known to those skilled in the art include 4-desmethylsterols (e.g., β-sitosterol, campesterol, stigmasterol, brassicasterol, 22-dehydrobrassicasterol, and Δ5-avenasterol), 4-monomethylsterol, and 4,4-dimethylsterols (triterpene alcohols) (e.g., cycloartenol, 24-methylenecycloartanol, and cyclobranol).

[0129] According to certain embodiments of the present invention, non-limiting examples of phytostanols include β-sitostanol, campestanol, cycloartanol, and saturated forms of other triterpene alcohols.

[0130] Phytosterols and phytostanols, as used herein, include various isomers such as α and β isomers (for example, α-sitosterol and β-sitosterol, each containing one of the phytosterols and phytostanols most effective in lowering serum cholesterol in mammals). The phytosterols and phytostanols of the present invention may also be in ester form. Non-limiting examples of suitable phytosterol and phytostanol esters include sitosterol acetate, sitosterol oleate, stigmasterol oleate, and their corresponding phytostanol esters. The phytosterols and phytostanols of the present invention may also include their derivatives.

[0131] Generally, the amount of functional ingredients in a composition varies greatly depending on the specific composition and the desired functional ingredients. Those skilled in the art will readily be able to determine the appropriate amount of functional ingredients for each composition.

[0132] III. Method In one embodiment, the present invention provides a method for preparing the beverage of the present invention.

[0133] In one embodiment, the method for preparing a beverage includes mixing a beverage syrup with an appropriate amount of diluting water. The beverage syrup contains all the beverage components other than the diluting water, for example, rebaudioside M or sucrose, siamenoside I, and optionally other sweeteners, additives, or functional ingredients.

[0134] In certain embodiments, the beverage is a carbonated soft drink. In such embodiments, the diluent is carbonated water. Typically, the volume ratio of syrup to diluent carbonated water is 1:3 to 1:8, for example, 1:3 to 1:7, 1:3 to 1:6, 1:3 to 1:5, 1:3 to 1:4, 1:4 to 1:8, 1:4 to 1:7, 1:4 to 1:6, 1:4 to 1:5, 1:5 to 1:8, 1:5 to 1:7, 1:5 to 1:6, 1:6 to 1:8, 1:6 to 1:7, and 1:7 to 1:8. In certain embodiments, the volume ratio of syrup to water is approximately 1:5.5.

[0135] In another embodiment, a method for preparing a beverage includes dissolving one or more beverage components described herein in a beverage matrix. The beverage components of the present invention include rebaudioside M or sucrose sweeteners, siamenoside I, and optionally additional sweeteners, additives, or functional components.

[0136] In certain embodiments, the beverage matrix includes citric acid or phosphoric acid.

[0137] In another specific embodiment, a method for preparing a beverage comprises (i) a sweetening amount of rebaudioside M or a sweetening amount of sucrose, and (ii) a non-sweetening amount of siamenoside I, and (iii) dissolving these in a beverage matrix. The method may further include the addition / dissolution of additional sweeteners, additives, and / or functional ingredients as described herein.

[0138] In another embodiment, the present invention provides a method for improving the flavor profile of a beverage.

[0139] In one embodiment, a method for improving the flavor profile of a rebaudioside M or sucrose-sweetened beverage includes adding a non-sweetening amount of siamenoside I to the beverage. Improvement of the flavor profile means improving (i.e., reducing) one or more negative flavor characteristics of the final beverage (containing siamenoside I) compared to the initial beverage (not containing siamenoside I). For example, the addition of siamenoside I provides one or more of the following: reduced bitterness, reduced astringency, reduced licorice flavor, reduced residual sweetness, reduced residual bitterness, reduced bitter aftertaste, reduced metallic aftertaste, or reduced chemical aftertaste.

[0140] In another embodiment, a method for providing a milder flavor to a rebaudioside M or sucrose-sweetened beverage includes adding a non-sweetening amount of siamenoside I to the beverage. [Examples]

[0141] Examples Example 1: Simulated beverage Siamenoside-I (purity ≥ 95%, lot #951 / 18 / 01R, GlycoSyn), rebaudioside M (lot #RMM0518002 from Pure Circle; total steviol glycoside content 95.02%, rebaudioside M 82.35%, and rebaudioside D 9.40%), and commercially available cane sugar (pure cane sugar, Imperial Sugar) were used as sweeteners.

[0142] [Table 1]

[0143] For each solution, the components were added to carbon-filtered water and mixed until completely dissolved. A three-digit number was assigned to each solution (standard, test 1, 2, and 3), and the solutions were poured into plastic cups and served to experienced panelists at room temperature.

[0144] Four experienced panelists were bench-tasted. Each panelist was provided with warm bottled water and unsalted crackers to eat and rinse their palate between samples. Each panelist was given three pairs of samples (a baseline and one test sample) and asked to choose which was sweeter.

[0145] In Tests 1 and 2, all panelists concluded that the solution was not sweeter compared to the standard 1.5% sucrose. In Test 3, all panelists concluded that the solution was about as sweet as the 1.5% sucrose solution. Based on these findings, 23 ppm siamenoside I was selected for further experimentation with sucrose and rebaudioside M.

[0146] simulated beverage 1. Simulated citric acid beverage The following ingredients (in grams) were used in order to prepare a 100-gram acidic simulated beverage:

[0147] [Table 2]

[0148] All ingredients were dissolved in carbon-filtered water, the resulting beverage was filled into 300ml glass bottles, and immediately refrigerated (4°C). The beverage was tasted while chilled.

[0149] 2. Phosphate-simulated beverage The following ingredients (in grams) were used in order to prepare a 100-gram acidic simulated beverage:

[0150] [Table 3]

[0151] All ingredients were dissolved in carbon-filtered water, the resulting beverage was filled into 300ml glass bottles, and immediately refrigerated (4°C). The beverage was tasted while chilled.

[0152] Tasting and Results Four experienced panelists blindly tasted the beverages. Each panelist was provided with warm bottled water and unsalted crackers to eat and rinse their palate between samples. To avoid fatigue, they tasted a maximum of three samples per session.

[0153] Citric acid imitation beverage As shown in the panelist comments below, all panelists agreed that the beverage with 23 ppm of ciamenoside I added had the best taste, being more balanced and smoother.

[0154] [Table 4]

[0155] Phosphate-simulated beverage

[0156] [Table 5]

[0157] conclusion Based on the above findings, low levels of siamenoside I improved the sweetness quality and flavor profile of simulated beverages containing either sucrose or Reb M.

[0158] Example 2: Lemon-Lime Sweetened Carbonated Drink The following ingredients (in grams) were used to prepare 100 grams of sucrose-sweetened lemon-lime carbonated beverage:

[0159] [Table 6]

[0160] The ingredients were dissolved in filtered water to form a syrup. Next, an appropriate amount of syrup was weighed, and the final beverage was prepared by adding carbonated water in a ratio of 1 part syrup to 5.5 parts carbonated water, aiming to carbonate 3.8 volumes of CO2. The final beverage was filled into 300 ml glass bottles, aged at ambient temperature for 3 days, then cooled and served chilled (4°C). The titratable acidity of the beverage was 0.117% w / v as citric acid.

[0161] A lemon-lime carbonated beverage (100 grams) sweetened with Reb M (Lot #RMM0518002 from Pure Circle; total steviol glycoside content 95.02%, rebaudioside M 82.35%, and rebaudioside D 9.40%) was prepared using the following ingredients (in grams):

[0162] [Table 7]

[0163] The ingredients were dissolved in filtered water to form a syrup. Next, an appropriate amount of syrup was weighed, and the final beverage was prepared by adding carbonated water in a ratio of 1 part syrup to 5.5 parts carbonated water, aiming to carbonate 3.8 volumes of CO2. The final beverage was filled into 300 ml glass bottles, aged at ambient temperature for 3 days, then cooled and served chilled (4°C). The titratable acidity of the beverage was 0.117% w / v as citric acid.

[0164] Taste evaluation Four experienced panelists blindly tasted the beverages. Each panelist was provided with warm bottled water and unsalted crackers to eat and rinse their palate between samples. To avoid fatigue, they tasted a maximum of three samples per session. In addition to specific flavor characteristics, panelists were asked to evaluate the overall sweetness of the beverages.

[0165] All panelists agreed that adding 23 ppm siamenoside-I to 8% sucrose (Beverage #3) helps improve the taste by eliminating the acidity observed in the standard 8% sucrose.

[0166] [Table 8]

[0167] All panelists agreed that the beverages containing 23 ppm or 15 ppm of ciamenoside I (Bev. #6 and #7) had an improved taste, being more balanced and smoother.

[0168] [Table 9]

[0169] Example 3: Lemon-iced tea The following ingredients (in grams) were used to make sucrose-sweetened lemon iced tea (100 grams):

[0170] [Table 10]

[0171] [Table 11]

Claims

1. (i) A beverage containing a sweetener selected from rebaudioside M and sucrose in an amount that imparts sweetness, and (ii) a non-sweetening amount of siamenoside I.

2. The beverage according to claim 1, wherein the rebaudioside M is present at a concentration of about 50 ppm to about 600 ppm.

3. The beverage according to claim 1, wherein the rebaudioside M is present at a concentration of about 250 ppm to about 500 ppm.

4. The beverage according to any one of claims 1 to 3, wherein the rebaudioside M is provided as a steviol glycoside mixture containing at least 80% by weight of rebaudioside M.

5. The beverage according to claim 1, wherein the sweetener is sucrose, and the beverage has a sweetness of at least 4° Brix.

6. The beverage according to claim 1, wherein the siamenoside I is present at a concentration of about 1 ppm to about 24 ppm.

7. The beverage according to claim 1, wherein the beverage is a carbonated soft drink.

8. The beverage according to claim 1, wherein the beverage contains a beverage matrix comprising citric acid or phosphoric acid.

9. The beverage according to claim 1, wherein the beverage is a zero-calorie beverage.

10. The beverage according to claim 1, wherein the beverage is a low-calorie beverage.

11. The beverage according to claim 1, wherein the beverage is a carbonated beverage.

12. The beverage according to claim 11, wherein the carbonated beverage is selected from the group consisting of frozen carbonated beverages, fortified carbonated beverages, cola, fruit-flavored carbonated beverages, ginger ale, soft drinks, and root beer.

13. The beverage according to claim 1, wherein the beverage is a non-carbonated beverage.

14. The beverage according to claim 13, wherein the beverage is selected from the group consisting of fruit juice, fruit-flavored juice, juice beverage, nectar, vegetable juice, vegetable-flavored juice, sports drink, energy drink, fortified water beverage, vitamin-fortified water, near-water beverage, coconut water, tea-type beverage, coffee, cocoa drink, beverage containing milk components, beverage containing grain extract, and smoothie.

15. The beverage according to any one of claims 1 to 14, wherein the beverage has an improved flavor profile compared to a corresponding beverage that does not contain (ii).

16. The beverage according to any one of claims 1 to 14, wherein the beverage has a milder flavor compared to the corresponding beverage that does not contain (ii).

17. A method for preparing a beverage, comprising mixing a beverage syrup with a dilution amount of water, wherein the beverage syrup comprises (i) a sweetener selected from rebaudioside M and sucrose in a sweetening amount, and (ii) a non-sweetening amount of siamenoside I.

18. A method for preparing a beverage, comprising (i) dissolving a sweetening amount of rebaudioside M or a sweetening amount of sucrose, (ii) a non-sweetening amount of siamenoside I, and (iii) dissolving these in a beverage matrix.

19. A method for improving the flavor profile of a beverage sweetened with either rebaudioside M or sucrose, comprising adding a non-sweetening amount of siamenoside I to the beverage, wherein the addition of siamenoside I improves one or more flavor characteristics of the beverage compared to a corresponding beverage that does not contain siamenoside I, and the one or more flavor characteristics are selected from the group consisting of bitterness, astringency, licorice flavor, lingering sweetness, lingering bitterness, bitter aftertaste, metallic aftertaste, and chemical aftertaste.

20. A method for providing a milder flavor to a beverage sweetened with either rebaudioside M or sucrose, comprising adding a non-sweetening amount of siamenoside I to the beverage.

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