Siamenoside-sweetened beverage with added mogroside blend

Abstract

Diet beverages with improved sensory properties are described that are sweetened with a mogroside blend sweetener that includes siamenoside I. By blending siamenoside I with isomogroside V, 11-oxomogroside V, mogroside III, mogroside IIE, mogroside V, and mogroside IIIE in specific ratios, the beverage can be sweetened with reduced bitterness, sweet aftertaste, bitter aftertaste, metallic taste, and / or astringency compared to a beverage sweetened with siamenoside I alone.

Description

[Technical Field]

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS This application claims priority to U.S. Provisional Patent Application No. 63 / 482,263, filed January 30, 2023, which is incorporated herein by reference in its entirety.

[0002] The present invention relates generally to diet beverages containing a mogroside blend sweetener, including siamenoside I. [Background technology]

[0003] Naturally occurring caloric sugars such as sucrose, fructose, and glucose are used to provide a pleasant taste to beverages. Sucrose provides a taste that is preferred by consumers. While sucrose has excellent sweetening properties, it has the disadvantage of being high in calories.

[0004] To meet consumer demand, non-caloric or low-caloric sweeteners are increasingly being introduced. However, non-caloric and low-caloric sweeteners are different from natural caloric sugars and can be irritating to consumers. On a taste basis, high-potency sweeteners exhibit a time profile, maximum response, flavor profile, mouthfeel, and / or adaptation behavior that differs from that of sugar. High-potency sweeteners often exhibit a delayed sweetness onset, a long-lasting sweet aftertaste, a bitter, metallic, astringent, cooling, and / or licorice-like taste.

[0005] Siraitia grosvenorii (Monk Fruit, Luo Han Guo) fruit extract has been used in traditional medicine for centuries in China. It is approved as a sweetener in Asian countries, the United States (GRAS), Canada, Australia, and New Zealand.

[0006] Mogrosides are cucurbitane-type triterpene glycosides isolated from S. grosvenorii and are the main sweet components of this fruit. Over 60 mogrosides have been identified. Several well-studied mogrosides exhibit significant differences in sweetness intensity and taste profile. Mogrosides I and II are as sweet as sucrose, while mogrosides IV, V, and siamenoside I have been measured to be 233–392, 250–425, and 465–563 times sweeter than sucrose, respectively, at various concentration levels.

[0007] Siamenoside I exhibits a better balance of sweetness, bitterness, sweet aftertaste, astringency, and mouthfeel than mogroside V (WO 2018213683). However, when highly pure siamenoside I is used at high concentrations, such as those required to achieve a sucrose equivalent of 10° Brix (typical of sweetened carbonated beverages), it induces different sensory characteristics, including noticeable off-tastes such as licorice, metallic, and bitter, as well as sweet and bitter aftertastes and astringency, among other characteristics. [Prior art documents] [Patent documents]

[0008] [Patent Document 1] International Publication No. 2018213683 Summary of the Invention [Problem to be solved by the invention]

[0009] Therefore, there remains a need for siamenoside I-based sweeteners with improved taste and flavor profiles. [Means for solving the problem]

[0010] The present invention relates to diet beverages sweetened with a mogroside blend containing primarily siamenoside I, which have improved taste characteristics.

[0011] In one embodiment, a diet beverage comprises a sweetening amount of a mogroside blend, wherein the mogroside blend comprises at least about 70% by weight on a dry matter basis of siamenoside I and at least one of the following: a. 0.01% to about 25% by weight of isomogroside V on a dry basis; b. about 0.01% to about 25% by weight of 11-oxomogroside V on a dry basis; c. about 0.01% to about 5% by weight of 11-oxomogroside III on a dry basis; d. about 0.01% to about 5% by weight of mogroside III on a dry basis; e. about 0.01% to about 5% by weight on a dry basis of 11-oxoisomogroside V; f. about 0.01% to about 5% by weight of mogroside IIE on a dry basis; g. about 0.01% to about 10% by weight of mogroside IVA on a dry basis; h. about 0.01% to about 20% by weight of mogroside IIIA2 on a dry basis; i. about 0.01% to about 20% by weight of mogroside IIA on a dry basis; j. about 0.01% to about 5% by weight of mogroside IIA1 on a dry basis; k. about 0.01% to about 1% by weight of mogroside IA on a dry basis; l. about 0.01% to about 1% by weight of mogrosides IE on a dry basis; m. about 0.01% to about 1% by weight of oxomogroside IIA1 on a dry basis; n. about 0.01% to about 1% by weight of oxomogroside IIA2 on a dry basis; o. about 0.01% to about 2.5% by weight of 11-oxomogroside IIA on a dry basis; p. about 0.01% to about 20% by weight of 11-oxomogroside IIE on a dry basis; q. about 0.01% to about 30% by weight of mogroside V on a dry basis; r. about 0.01% to about 20% by weight of mogroside IIIE on a dry basis; s. about 0.01% to about 20% by weight, on a dry basis, of 11-oxocyamenoside I; and / or t. about 0.01% to about 20% by weight of 11-oxomogroside IIIE on a dry basis.

[0012] The claimed mogroside blend sweeteners have been found to have improved sensory properties compared to mogroside blend sweeteners sweetened solely with siamenoside I. In particular, diet beverages sweetened with the mogroside blends of the present invention have less bitterness, less sweet aftertaste, less bitter aftertaste, less metallic taste, and / or less astringent taste. Additionally, the diet beverages provided herein have improved sweetness onset and mouthfeel. DETAILED DESCRIPTION OF THE INVENTION

[0013] I. Definition As used herein, "beverage" refers to a liquid suitable for human consumption.

[0014] As used herein, "diet beverage" refers to a reduced-calorie beverage, including medium-calorie beverages, low-calorie beverages, and zero-calorie beverages. Diet beverages may contain sucrose, but in less amount than full-calorie beverages. Diet beverages herein contain at least one non-sucrose sweetener, such as a high-potency sweetener.

[0015] As used herein, "low-calorie" refers to a beverage that contains a mixture of a caloric sweetener (e.g., sucrose) and one or more non-sucrose sweeteners. Low-calorie beverages include medium-calorie and low-calorie beverages.

[0016] As used herein, "medium calorie beverage" refers to a beverage having between 41 and 60 calories per 8 ounce serving.

[0017] As used herein, "low calorie beverage" refers to a beverage having between 6 and 40 calories per 8 ounce serving.

[0018] As used herein, a "zero calorie beverage" refers to a beverage that has less than 5 calories per 8 ounce serving.

[0019] As used herein, "natural high-potency sweeteners" or "NHPSs" refer to sweeteners found naturally in nature that are characterized by a higher sweetening potency than sucrose, fructose, or glucose, yet are low in calories. Natural high-potency sweeteners may be provided as pure compounds or, alternatively, as part of an extract.

[0020] As used herein, "synthetic high-potency sweetener" refers to a composition that is not naturally found in nature and that is characterized by having a sweetening potency greater than sucrose, fructose, or glucose, while being low in calories.

[0021] As used herein, "total mogroside content" refers to the sum of the relative weight contributions of each mogroside in a sample.

[0022] II. Beverages and beverage products In one embodiment, a diet beverage is provided that includes a mogroside blend sweetener in which siamenoside I is a major component.

[0023] Mogroside blends are composed of mogrosides and are assumed to have a total mogroside content of 100%.

[0024] The mogroside blend comprises at least about 70% by weight siamenoside I, e.g., at least about 75% by weight, at least about 80% by weight, at least about 85% by weight, at least about 90% by weight, at least about 95% by weight, or at least about 97% by weight on a dry basis. In certain embodiments, the mogroside blend comprises at least about 80% by weight siamenoside I on a dry basis. In certain embodiments, the mogroside blend comprises from about 4:1 to about 99:1 siamenoside I:other mogrosides.

[0025] Isomogroside V, 11-oxomogroside V, 11-oxomogroside III, mogroside III, 11-oxoisomogroside V, and mogroside IIE, when combined with siamenoside I in specific ratios and used to sweeten beverages, have been found to provide less unpleasant taste characteristics (e.g., less bitterness, sweet aftertaste, bitter aftertaste, metallic taste, and / or astringent taste) compared to beverages sweetened with siamenoside I alone. In certain embodiments, the mogroside blend includes siamenoside I and one or more of isomogroside V, 11-oxomogroside V, 11-oxomogroside III, mogroside III, 11-oxoisomogroside V, and mogroside IIE.

[0026] In some embodiments, the mogroside blend includes isomogroside V in an amount of about 0.01% to about 25% on a dry basis, for example, as follows: about 1% to about 25% by weight on a dry basis, about 1% to about 20% by weight on a dry basis, about 1% to about 15% by weight on a dry basis, about 1% to about 10% by weight on a dry basis, about 1% to about 5% by weight on a dry basis, about 5% to about 25% by weight on a dry basis, About 5% to about 20% by weight on a dry basis, about 5% to about 15% by weight on a dry basis, about 5% to about 10% by weight on a dry basis, about 10% to about 25% by weight on a dry basis, about 10% to about 20% by weight on a dry basis, about 10% to about 15% by weight on a dry basis, about 15% to about 25% by weight on a dry basis, about 15% to about 20% by weight on a dry basis, or about 20% to about 25% by weight on a dry basis.

[0027] In some embodiments, the mogroside blend comprises 11-oxomogroside V in an amount of about 0.01% to about 25% by weight on a dry basis, for example, as follows: about 1% to about 20% by weight on a dry basis, about 1% to about 15% by weight on a dry basis, about 1% to about 10% by weight on a dry basis, about 1% to about 5% by weight on a dry basis, about 5% to about 25% by weight on a dry basis, about 5% to about 20% by weight on a dry basis, about 5% to about 15% by weight on a dry basis, about 5% to about 10% by weight on a dry basis, about 10% to about 25% by weight on a dry basis, about 10% to about 20% by weight on a dry basis, about 10% to about 15% by weight on a dry basis, about 15% to about 25% by weight on a dry basis, about 15% to about 20% by weight on a dry basis, or about 20% to about 25% by weight on a dry basis.

[0028] In some embodiments, the mogroside blend comprises 11-oxomogroside III in an amount of about 0.01% to about 5% by weight on a dry basis, such as, for example, about 1% to about 5% by weight on a dry basis, about 1% to about 2.5% by weight on a dry basis, or about 2.5% to about 5% by weight on a dry basis.

[0029] In some embodiments, the mogroside blend comprises mogroside III in an amount of from about 0.01% to about 5% by weight on a dry basis, such as, for example, from about 1% to about 5% by weight on a dry basis, from about 1% to about 2.5% by weight on a dry basis, or from about 2.5% to about 5% by weight on a dry basis.

[0030] In some embodiments, the mogroside blend comprises 11-oxoisomogroside V in an amount of about 0.01% to about 5% by weight on a dry basis, such as, for example, about 1% to about 5% by weight on a dry basis, about 1% to about 2.5% by weight on a dry basis, or about 2.5% to about 5% by weight on a dry basis.

[0031] In some embodiments, the mogroside blend comprises mogroside IIE in an amount of from about 0.01% to about 5% by weight on a dry basis, such as, for example, from about 1% to about 5% by weight on a dry basis, from about 1% to about 2.5% by weight on a dry basis, or from about 2.5% to about 5% by weight on a dry basis.

[0032] In certain embodiments, the mogrosides include siamenoside I and one or more of isomogroside V, 11-oxomogroside V, mogroside III, mogroside IIE, mogroside V, and mogroside IIIE.

[0033] In one embodiment, a diet beverage comprises a sweetening amount of a mogroside blend, wherein the mogroside blend comprises, on a dry basis, at least about 70% siamenoside I and at least one of the following: a. 0.01% to about 25% by weight of isomogroside V on a dry basis; b. about 0.01% to about 25% by weight of 11-oxomogroside V on a dry basis; c. about 0.01% to about 5% by weight of mogroside III on a dry basis; d. about 0.01% to about 5% by weight of mogroside IIE on a dry basis; e. about 0.01% to about 30% by weight of mogroside V on a dry basis; and f. From about 0.01% to about 20% by weight of mogroside IIIE on a dry basis.

[0034] In certain embodiments, the mogroside blend includes siamenoside I and one or more of isomogroside V, 11-oxomogroside V, 11-oxomogroside III, mogroside III, 11-oxoisomogroside V, or mogroside IIE.

[0035] In certain embodiments, the mogroside blend comprises about 300-500 ppm siamenoside I and about 10 to about 100 ppm of one or more of isomogroside V, 11-oxomogroside V, 11-oxomogroside III, mogroside III, 11-oxoisomogroside V, or mogroside IIE. In certain embodiments, the mogroside blend comprises about 300-400 ppm siamenoside I and about 10 to about 50 ppm of one or more of isomogroside V, 11-oxomogroside V, 11-oxomogroside III, mogroside III, 11-oxoisomogroside V, or mogroside IIE.

[0036] In one embodiment, the mogroside blend comprises at least about 70% siamenoside I on a dry basis and at least one of the following: a. 0.01% to about 25% by weight of isomogroside V on a dry basis; b. about 0.01% to about 25% by weight of 11-oxomogroside V on a dry basis; c. about 0.01% to about 2.5% by weight of 11-oxomogroside III on a dry basis; d. about 0.01% to about 5% by weight of mogroside III on a dry basis; e. about 0.01% to about 5% by weight on a dry basis of 11-oxoisomogroside V; f. about 0.01% to about 5% by weight of mogroside IIE on a dry basis; g. about 0.01% to about 10% by weight of mogroside IVA on a dry basis; h. about 0.01% to about 20% by weight of mogroside IIIA2 on a dry basis; j. about 0.01% to about 20% by weight of mogroside IIA on a dry basis; j. about 0.01% to about 5% by weight of mogroside IIA1 on a dry basis; k. about 0.01% to about 1% by weight of mogroside IA on a dry basis; l. about 0.01% to about 1% by weight of mogrosides IE on a dry basis; m. about 0.01% to about 1% by weight of oxomogroside IIA1 on a dry basis; n. about 0.01% to about 1% by weight of oxomogroside IIA2 on a dry basis; o. about 0.01% to about 2.5% by weight of 11-oxomogroside IIA on a dry basis; p. about 0.01% to about 20% by weight of 11-oxomogroside IIE on a dry basis; q. about 0.01% to about 30% by weight of mogroside V on a dry basis; r. about 0.01% to about 20% by weight of mogroside IIIE on a dry basis; s. about 0.01% to about 20% by weight on a dry basis of 11-oxocyamenoside I; and t. about 0.01% to about 20% by weight of 11-oxomogroside IIIE on a dry basis.

[0037] In a preferred embodiment, the mogroside blend contains minimal amounts of mogroside IVA, mogroside IIIA2, mogroside IIA, mogroside IIA1, mogroside IIA2, mogroside IA, mogroside IE, oxomogroside IIA1, oxomogroside IIA2, 11-oxomogroside IIA, 11-oxomogroside IIE, and 11-oxomogroside III. These mogrosides have been found to increase the perception of bitterness in certain blends.

[0038] In one embodiment, the mogroside blend contains mogroside IVA in an amount of about 10% by weight or less on a dry matter basis, such as, for example, about 0.01% to about 10% by weight, about 0.01% to about 5% by weight, about 0.01% to about 2.5% by weight, about 0.01% to about 1% by weight, about 1% to about 10% by weight, about 1% to about 5% by weight, about 1% to about 2.5% by weight, about 2.5% to about 10% by weight, about 2.5% to about 5% by weight, or about 5% to about 10% by weight.

[0039] In one embodiment, the mogroside blend contains mogroside IIIA2 in an amount of about 20% or less by weight on a dry matter, such as, for example, about 0.01% to about 20% by weight, about 0.01% to about 10% by weight, about 0.01% to about 5% by weight, about 0.01% to about 2.5% by weight, about 0.01% to about 1% by weight, about 1% to about 20% by weight, about 1% to about 10% by weight, about 1% to about 5% by weight, about 1% to about 2.5% by weight, about 2.5% to about 20% by weight, about 2.5% to about 10% by weight, about 2.5% to about 10% by weight, about 5% to about 20% by weight, about 5% to about 10% by weight, or about 10% to about 20% by weight.

[0040] In one embodiment, the mogroside blend contains mogroside IIA in an amount of about 20% or less by weight on a dry matter, such as, for example, about 0.01% to about 20% by weight, about 0.01% to about 10% by weight, about 0.01% to about 5% by weight, about 0.01% to about 2.5% by weight, about 0.01% to about 1% by weight, about 1% to about 20% by weight, about 1% to about 10% by weight, about 1% to about 5% by weight, about 1% to about 2.5% by weight, about 2.5% to about 20% by weight, about 2.5% to about 10% by weight, about 2.5% to about 5% by weight, about 5% to about 20% by weight, about 5% to about 10% by weight, or about 10% to about 20% by weight.

[0041] In one embodiment, the mogroside blend contains mogroside IIA1 in an amount of about 5% by weight or less on a dry matter basis, such as, for example, about 0.01% to about 5% by weight, about 0.01% to about 2.5% by weight, about 0.01% to about 1% by weight, about 1% to about 5% by weight, about 1% to about 2.5% by weight, or about 2.5% to about 5% by weight.

[0042] In one embodiment, the mogroside blend contains mogroside IIA2 in an amount of about 2.5% by weight or less on a dry basis, e.g., from about 0.01% to about 2.5% by weight, from about 0.01% to about 1% by weight, or from about 1% to about 2.5% by weight.

[0043] In one embodiment, the mogroside blend contains mogroside IA in an amount of about 1% by weight or less on a dry basis, such as, for example, from about 0.01% to about 1% by weight, or from about 0.5% to about 1% by weight.

[0044] In one embodiment, the mogroside blend contains mogroside IEs in an amount of about 1% by weight or less on a dry basis, such as, for example, about 0.01% to about 1% by weight, about 0.1% to about 1% by weight, or about 0.5% to about 1% by weight.

[0045] In one embodiment, the mogroside blend contains oxomogroside IIA1 in an amount of about 1% by weight or less on a dry basis, such as, for example, about 0.01% to about 1% by weight, about 0.1% to about 1% by weight, or about 0.5% to about 1% by weight.

[0046] In one embodiment, the mogroside blend contains oxomogroside IIA2 in an amount of about 1% by weight or less on a dry basis, such as, for example, about 0.01% to about 1% by weight, about 0.1% to about 1% by weight, or about 0.5% to about 1% by weight.

[0047] In one embodiment, the mogroside blend contains 11-oxomogroside IIA in an amount of about 2.5% by weight or less on a dry basis, e.g., from about 0.01% to about 2.5% by weight, from about 0.01% to about 1% by weight, or from about 1% to about 2.5% by weight.

[0048] In one embodiment, the mogroside blend contains 11-oxomogroside IIE in an amount of about 20% or less by weight on a dry basis, such as, for example, about 0.01% to about 20% by weight, about 0.01% to about 10% by weight, about 0.01% to about 5% by weight, about 0.01% to about 2.5% by weight, about 0.01% to about 1% by weight, about 1% to about 20% by weight, about 1% to about 10% by weight, about 1% to about 5% by weight, about 1% to about 2.5% by weight, about 2.5% to about 20% by weight, about 2.5% to about 10% by weight, about 2.5% to about 5% by weight, about 5% to about 20% by weight, about 5% to about 10% by weight, or about 10% to about 20% by weight.

[0049] In one embodiment, the mogroside blend contains 11-oxomogroside III in an amount of about 5% by weight or less on a dry basis, e.g., from about 0.01% to about 5% by weight, from about 0.01% to about 2.5% by weight, from about 0.01% to about 1% by weight, from about 1% to about 5% by weight, from about 1% to about 2.5% by weight, or from about 2.5% to about 5% by weight.

[0050] Mogroside V, mogroside IIIE, 11-oxomogroside I, and 11-oxomogroside IIIE have been found to have no effect on bitterness when present in certain amounts in blends with siamenoside I.

[0051] In certain embodiments, the mogroside blend may be present in an amount, for example, from about 0.01% to about 30% by weight, from about 0.01% to about 20% by weight, from about 0.01% to about 10% by weight, from about 0.01% to about 5% by weight, from about 0.01% to about 2.5% by weight, from about 0.01% to about 1% by weight, from about 1% to about 30% by weight, from about 1% to about 20% by weight, from about 1% to about 10% by weight, from about 1% to about 5% by weight, from about ...1% to about 1% by weight, from about 1% to about 2.5% by weight, from about 1% to about 1% by weight, from about 1% to about 2.5% by weight, from about 1% to about 1% by weight, from about 1% to about 2.5% by weight, from about The composition contains mogroside V in an amount of about 30% by weight or less on a dry basis, such as about 0.5%, about 2.5% to about 30% by weight, about 2.5% to about 20% by weight, about 2.5% to about 10% by weight, about 2.5% to about 5% by weight, about 5% to about 30% by weight, about 5% to about 20% by weight, about 5% to about 10% by weight, about 10% to about 30% by weight, about 10% to about 20% by weight, or about 20% to about 30% by weight.

[0052] In certain embodiments, the mogroside blend contains mogroside IIIE in an amount of about 20% or less by weight on a dry basis, such as, for example, about 0.01% to about 20% by weight, about 0.01% to about 10% by weight, about 0.01% to about 5% by weight, about 0.01% to about 2.5% by weight, about 0.01% to about 1% by weight, about 1% to about 20% by weight, about 1% to about 10% by weight, about 1% to about 5% by weight, about 1% to about 2.5% by weight, about 2.5% to about 20% by weight, about 2.5% to about 10% by weight, about 2.5% to about 5% by weight, about 5% to about 20% by weight, about 5% to about 10% by weight, or about 10% to about 20% by weight.

[0053] In certain embodiments, the mogroside blend contains 11-oxocyamenoside I in an amount of about 20% or less by weight on a dry basis, such as, for example, about 0.01% to about 20% by weight, about 0.01% to about 10% by weight, about 0.01% to about 5% by weight, about 0.01% to about 2.5% by weight, about 0.01% to about 1% by weight, about 1% to about 20% by weight, about 1% to about 10% by weight, about 1% to about 5% by weight, about 1% to about 2.5% by weight, about 2.5% to about 20% by weight, about 2.5% to about 10% by weight, about 2.5% to about 5% by weight, about 5% to about 20% by weight, about 5% to about 10% by weight, or about 10% to about 20% by weight.

[0054] In one embodiment, the mogroside blend contains 11-oxomogroside IIIE in an amount of about 20% or less by weight on a dry basis, such as, for example, about 0.01% to about 20% by weight, about 0.01% to about 10% by weight, about 0.01% to about 5% by weight, about 0.01% to about 2.5% by weight, about 0.01% to about 1% by weight, about 1% to about 20% by weight, about 1% to about 10% by weight, about 1% to about 5% by weight, about 1% to about 2.5% by weight, about 2.5% to about 20% by weight, about 2.5% to about 10% by weight, about 2.5% to about 5% by weight, about 5% to about 20% by weight, about 5% to about 10% by weight, or about 10% to about 20% by weight.

[0055] The structures of the mogroside blend compounds are shown below.

[0056] [Table 1]

[0057] [Table 2]

[0058] [Table 3]

[0059] [Table 4]

[0060] [Table 5]

[0061] [Table 6]

[0062] [Table 7]

[0063] The mogroside blend sweetener is present in the beverage in a sweetening amount, i.e., an amount that is perceptible as sweet, above the sweetness perception threshold concentration of the blend.

[0064] The concentration of the mogroside mixture mogroside sweetener is, for example, about 10 ppm to about 500 ppm, about 10 ppm to about 400 ppm, about 10 ppm to about 300 ppm, about 10 ppm to about 200 ppm, about 10 ppm to about 100 ppm, about 25 ppm to about 600 ppm, about 25 ppm to about 500 ppm, about 50 ppm to about 500 ppm, about 25 ppm to about 400 ppm, about 25 ppm to about 300 ppm, about 25 ppm to about 200 ppm, about 25 ppm to about 100 ppm, about 100 ppm to about 600 ppm, about 100 ppm to about 500 ppm m, about 100 ppm to about 400 ppm, about 100 ppm to about 300 ppm, about 100 ppm to about 200 ppm, about 200 ppm to about 600 ppm, about 200 ppm to about 500 ppm, about 200 ppm to about 400 ppm, about 200 ppm to about 300 ppm, about 300 ppm to about 600 ppm, about 300 ppm to about 500 ppm, about 300 ppm to about 400 ppm, about 400 ppm to about 600 ppm, about 400 ppm to about 500 ppm, or about 500 ppm to about 600 ppm.

[0065] The total concentration of the mogroside mixture / mogroside blend is, for example, about 10 ppm to about 500 ppm, about 10 ppm to about 400 ppm, about 10 ppm to about 300 ppm, about 10 ppm to about 200 ppm, about 10 ppm to about 100 ppm, about 25 ppm to about 600 ppm, about 25 ppm to about 500 ppm, about 50 ppm to about 500 ppm, about 25 ppm to about 400 ppm, about 25 ppm to about 300 ppm, about 25 ppm to about 200 ppm, about 25 ppm to about 100 ppm, about 100 ppm to about 600 ppm, about 100 ppm to about 500 ppm, about 100 ppm to about 500 ppm, about 100 ppm to about 100 ppm, The concentration may vary from about 10 ppm to about 600 ppm, such as from about 100 ppm to about 300 ppm, from about 100 ppm to about 200 ppm, from about 200 ppm to about 600 ppm, from about 200 ppm to about 500 ppm, from about 200 ppm to about 400 ppm, from about 250 ppm to about 400 ppm, from about 200 ppm to about 300 ppm, from about 300 ppm to about 600 ppm, from about 300 ppm to about 500 ppm, from about 300 ppm to about 400 ppm, from about 400 ppm to about 600 ppm, from about 400 ppm to about 500 ppm, or from about 500 ppm to about 600 ppm.

[0066] In some embodiments, the mogroside blend sweetener is the only sweetener in the beverage, i.e., the mogroside blend sweetener is the only substance that provides a perceptible sweetness. In some embodiments, the beverages of the present invention contain no added caloric sweeteners, such as, for example, sucrose or glucose.

[0067] In other embodiments, the beverage contains one or more additional sweeteners.

[0068] In one embodiment, the additional sweetener is a high-potency sweetener. Natural and synthetic high-potency sweeteners are contemplated herein.

[0069] Non-limiting examples of natural high-potency sweeteners include rebaudioside M, rebaudioside D, rebaudioside A, rebaudioside AM, rebaudioside N, rebaudioside O, rebaudioside E, steviolmonoside, steviolbioside, rubusoside, dulcoside B, dulcoside A, rebaudioside B, rebaudioside G, stevioside, rebaudioside C, rebaudioside F, rebaudioside I, rebaudioside H, Stevia sweeteners and steviol glycoside sweeteners, such as rebaudioside 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, and combinations thereof.

[0070] Steviol glycoside sweeteners can be provided in pure form or as part of a blend. Blended steviol glycoside sweeteners typically have a total steviol glycoside content of about 95% or more by weight on a dry matter basis. The remaining 5% comprises other non-steviol glycoside compounds, such as by-products from extraction and purification processes. In some embodiments, blended steviol glycoside sweeteners have a total steviol glycoside content of about 96% or more, about 97% or more, about 98% or more, or about 99% or more.

[0071] In certain embodiments, the steviol glycoside mixture contains at least about 5% by weight on a dry basis of a particular steviol glycoside, e.g., at least about 10%, at least about 20%, at least about 30%, at least about 40%, at least about 50%, at least about 60%, at least about 70%, at least about 80%, at least about 90%, at least about 95%, or at least about 97%.

[0072] The concentration of the steviol glycoside sweetener in the beverage may be, for example, about 25 ppm to about 500 ppm, about 25 ppm to about 400 ppm, about 25 ppm to about 300 ppm, about 25 ppm to about 200 ppm, about 25 ppm to about 100 ppm, about 100 ppm to about 600 ppm, about 100 ppm to about 500 ppm, about 100 ppm to about 400 ppm, about 100 ppm to about 300 ppm, about 100 ppm to about 200 ppm, about 25 ... It may vary from about 25 ppm to about 600 ppm, such as from about 200 ppm to about 600 ppm, from about 200 ppm to about 500 ppm, from about 200 ppm to about 400 ppm, from about 200 ppm to about 300 ppm, from about 300 ppm to about 600 ppm, from about 300 ppm to about 500 ppm, from about 300 ppm to about 400 ppm, from about 400 ppm to about 600 ppm, from about 400 ppm to about 500 ppm, or from about 500 ppm to about 600 ppm.

[0073] In certain embodiments, the high-potency sweetener is a steviol glycoside sweetener selected from the group consisting of rebaudioside A, rebaudioside M, rebaudioside AM, rebaudioside E, rebaudioside N, and rebaudioside B.

[0074] Other exemplary natural high-potency sweeteners include Amai protein, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin (and variants thereof, e.g., thaumatin I and thaumatin II), monellin (and variants thereof), miraculin, mabinlin, brazzein (and variants thereof), sweet truffle protein (and variants thereof), hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, bayounoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, phlomisoside I, periandrin I, abrusoside A, and cyclocaryoside I.

[0075] Non-limiting examples of synthetic high-potency sweeteners include sucralose, acesulfame potassium, aspartame, alitame, saccharin, synthetic derivatives of neohesperidin dihydrochalcone, cyclamate, neotame, dulcin, suosan, cyclamate, saccharin, advantame, and salts thereof.

[0076] The concentration of the high-potency sweetener can vary from about 1 ppm to about 900 ppm, such as, for example, 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 400 ppm, about 1 ppm to about 300 ppm, about 1 ppm to about 200 ppm, about 1 ppm to about 100 ppm, about 1 ppm to about 50 ppm, about 1 ppm to about 25 ppm, about 1 ppm to about 15 ppm, or about 1 ppm to about 10 ppm.

[0077] Exemplary rare sugar sweeteners include, but are not limited to, allulose (D-psicose), L-ribose, D-tagatose, L-glucose, L-fucose, L-arabinose, D-turanose, D-leubiose (D-leucose), and combinations thereof.

[0078] The amount of rare sugar sweetener in a beverage varies depending on the type of rare sugar and the allowable regulatory limit. In one embodiment, the beverage contains rare sugars in an amount of about 0.1% to about 12%, about 0.1% to about 5%, about 0.1% to about 2.5%, about 0.1% to about 2%, or about 0.1% to about 1% by weight.

[0079] Suitable carbohydrate sweeteners include, but are not limited to, sucrose, glyceraldehyde, dihydroxyacetone, erythrose, threose, erythrulose, arabinose, lyxose, ribose, xylose, ribulose, xylulose, allose, altrose, galactose, glucose, gulose, idose, mannose, talose, fructose, allulose, sorbose, tagatose, mannoheptulose, sedopertulose, octilose, fucose, rhamnose, arabinose, turanose, sialic acid, high fructose corn syrup, high fructose starch-based syrup, and combinations thereof.

[0080] The amount of carbohydrate sweetener in the beverage can vary from about 1% to about 10% by weight, such as from about 4% to about 10% by weight, from about 5% to about 10% by weight, from about 6% to about 10% by weight, from about 7% to about 10% by weight, from about 8% to about 10% by weight, or from about 9% to about 10% by weight. In certain embodiments, the carbohydrate sweetener is present in an amount of from about 1% to about 3% by weight.

[0081] In certain embodiments, the caloric sweetener is selected from the group consisting of sucrose, high fructose corn syrup, high fructose starch-based syrup, fructose, glucose, and combinations thereof.

[0082] Other suitable sweeteners include allulose, allose, sucrose, fructose, glucose, propylene glycol, glycerol, erythritol, arabinitol, maltitol, lactitol, sorbitol, mannitol, xylitol, tagatose, trehalose, galactose, rhamnose, cyclodextrins (e.g., α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin), ribulose, threose, Arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose, isomaltulose, erythrose, deoxyribose, gulose, idose, talose, erythrulose, xylulose, allulose, turanose, cellobiose, glucosamine, mannosamine, fucose, fuculose, glucuronic acid, gluconic acid, gluconolactone, abec Galactosamine, xylooligosaccharides (xylotriose, xylobiose, etc.), gentiooligosaccharides (gentiobiose, gentiotriose, gentiotetraose, etc.), galactooligosaccharides, sorbose, ketotriose (dihydroxyacetone), aldotriose (glyceraldehyde), nigerooligosaccharides, fructooligosaccharides (kestose, nystose, etc.), maltotetraose, inaltotriol, tetrasaccharides, mannanoligosaccharides, malto Examples of suitable sugars include oligosaccharides (such as maltotriose, maltotetraose, maltopentaose, maltohexaose, and maltoheptaose), dextrins, lactulose, melibiose, raffinose, rhamnose, ribose, isomerized liquid sugars such as high fructose corn syrup ("HFCS / HFSS," e.g., HFCS55, HFCS42, or HFCS90), coupling sugars, soybean oligosaccharides, glucose syrup, and combinations thereof. It is understood that the D- or L-configuration may be used where applicable.

[0083] Exemplary sugar alcohol sweeteners include, but are not limited to, sorbitol, mannitol, lactitol, maltitol, xylitol, erythritol, and combinations thereof.

[0084] At least one sugar alcohol is, for example, about 0.5% by weight to about 3.5% by weight, about 0.5% by weight to about 3.0% by weight, about 0.5% by weight to about 2.5% by weight, about 0.5% by weight to about 2.0% by weight, about 0.5% by weight to about 1.5% by weight, about 0.5% by weight to about 1.0% by weight, about 1.0% by weight to about 3.5% by weight, about 1.0% by weight to about 3.0% by weight, about 1.0% by weight to about 2.5% by weight, about 1.0% by weight to about 2.0% by weight, about 1.0% by weight to about 1.5 %, about 1.5 wt.% to about 3.5 wt.%, about 1.5 wt.% to about 3.0 wt.%, about 1.5 wt.% to about 2.5 wt.%, about 1.5 wt.% to about 2.0 wt.%, about 2.0 wt.% to about 3.5 wt.%, about 2.0 wt.% to about 3.0 wt.%, about 2.0 wt.% to about 2.5 wt.%, about 2.5 wt.% to about 3.5 wt.%, about 2.5 wt.% to about 3.0 wt.%, or about 3.0 wt.% to about 3.5 wt.%.

[0085] The diet beverage of the present invention can be any type of known beverage, such as a full-calorie beverage, a low-calorie beverage, or a zero-calorie beverage.

[0086] In an exemplary embodiment, the beverage is a carbonated beverage. Suitable carbonated beverages include, but are not limited to, frozen carbonated drinks, fortified sparkling drinks, cola, fruit-flavored sparkling drinks (e.g., lemon-lime, orange, grape, strawberry, and pineapple), ginger ale, soft drinks, and root beer.

[0087] In other embodiments, the beverage is a non-carbonated beverage. Suitable non-carbonated beverages include, but are not limited to, fruit juice, fruit-flavored juice, fruit juice drink, nectar, vegetable juice, vegetable-flavored juice, sports drinks, energy drinks, fortified water drinks, vitamin-fortified water, near-water drinks (e.g., water with natural or artificial flavors), coconut water, tea drinks (e.g., dark tea, green tea, black tea, oolong tea), coffee, cocoa drinks, dairy-containing beverages (e.g., dairy drinks, dairy coffee, cafe au lait, milk tea, fruit milk drinks), grain extract-containing beverages, and smoothies.

[0088] In one embodiment, the juice beverage comprises a not-from-concentrate (NFC) juice or a reconstituted (FC) juice. In certain exemplary embodiments, the juice beverage comprises a citrus juice. In certain exemplary embodiments, the juice beverage comprises a not-from-concentrate (NFC) orange juice. Other fruit or vegetable juices include, but are not limited to, citrus juice (e.g., orange, grapefruit, lemon, lime, tangerine, tangelo), apricot, apple, kumquat, mango, pear, peach, pineapple, papaya, passion fruit, grape, strawberry, raspberry, cranberry, currant, kidney bean, blueberry, blackberry, acai, lychee, kiwi, pomegranate, watermelon, rhubarb, aronia, tomato, celery, cucurbit, onion, watercress, cucumber, carrot, parsley, beet, asparagus, potato, turnip, rutabaga, and combinations thereof.

[0089] In one embodiment, the beverage is an alcoholic beverage. The present invention contemplates both carbonated and non-carbonated alcoholic beverages. Examples include brewer's alcohol, distilled spirits (e.g., gin, vodka, rum, tequila), liqueurs, whiskey (e.g., whiskey, brandy), shochu, fermented beverages (e.g., mead, sake, wine, and beer). Additional alcoholic beverages include champagne, cider, wine coolers, and hard seltzer.

[0090] The beverage comprises a beverage matrix, i.e., a base component in which the ingredients are dissolved. In one embodiment, the beverage comprises drinking-quality water as the matrix; for example, deionized water, distilled water, reverse osmosis water, carbon-treated water, purified water, demineralized water, and combinations thereof may be used. Additional suitable beverage matrices include, but are not limited to, phosphoric acid, phosphate buffer, citric acid, citrate buffer, and carbon-treated water.

[0091] In one embodiment, the beverage is a cola beverage. Cola beverage matrices typically contain phosphoric acid.

[0092] A non-limiting example of a pH range for the beverage may be from about 1.8 to about 10. Further examples include a pH range of from about 2 to about 5. In certain embodiments, the pH of the beverage may be from about 2.5 to about 4.2.

[0093] In a more specific embodiment, the pH of the beverage is about 3.0 to about 3.5. Use of the C2 to C9 organic acid salts described herein has been found to have a slight basic effect, increasing the pH by about 0.1 to about 0.3 pH units.

[0094] The titratable acidity of the beverage may be, for example, in the range of about 0.01 to about 1.0% by weight of the beverage.

[0095] In one embodiment, the sparkling beverage product has an acidity of from about 0.01% to about 1.0% by weight of the beverage, such as, for example, from about 0.05% to about 0.25% by weight of the beverage.

[0096] The carbonated content of the sparkling beverage product may be, for example, from 0.1 to about 2% (w / w) carbon dioxide or an equivalent amount, such as from about 0.1 to about 1.0% (w / w).

[0097] The beverages may be caffeinated (ie, contain caffeine) or decaffeinated.

[0098] The temperature of the beverage may be, for example, in the range of about 4°C to about 100°C, such as in the range of about 4°C to about 25°C.

[0099] In one embodiment, the beverage has a sucrose equivalent (SE) of about 1% (w / v), such as, for example, about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 11%, about 12%, about 13%, about 14%, or any range between these values.

[0100] In another embodiment, the beverage has an SE of about 2% to about 14%, such as, for example, about 2% to about 10%, about 2% to about 5%, about 5% to about 15%, about 5% to about 10%, or about 10% to about 15%.

[0101] Another measure of the amount of sucrose in a reference solution, and therefore sweetness, may be described in terms of Brix (°Bx). 1 degree Brix is ​​1 gram of sucrose in 100 grams of solution, and expresses the strength of the solution as a weight percent (% w / w) (strictly by mass, in embodiments where the beverage is sweetened with sugar). In embodiments including beverage sucrose, the beverage may be from about 4°Bx to about 11°Bx, from about 4°Bx to about 10°Bx, from about 4°Bx to about 8°Bx, from about 4°Bx to about 6°Bx, from about 5°Bx to about 11°Bx, from about 5°Bx to about 10°Bx, from about 5°Bx to about 8°Bx, from about 6°Bx to about 11°Bx, from about 6°Bx to about 10°Bx, from about 6°Bx to about 8°Bx, from about 7°Bx to about 11°Bx, from about 7°Bx to about 10°Bx, from about 8°Bx to about 11°Bx, from about 8°Bx to about 10°Bx, from about 9°Bx to about 11°Bx, from about 9°Bx to about 10°Bx, or from about 10°Bx to about 11°Bx.

[0102] In one embodiment, the diet beverage of the present invention comprises a mogroside blend described herein at a concentration of about 300 ppm to about 600 ppm, preferably about 300 ppm to about 500 ppm. The diet beverage preferably has a sucrose equivalent of at least about 5% (w / v), preferably about 5% to about 15% (w / v), or about 8% to about 10% (w / v). In certain embodiments, the mogroside blend is the only sweetener in the beverage.

[0103] The beverages described herein optionally include at least one salt, such as an amino acid salt, a polyamino acid salt, a sugar salt, an organic acid salt, an organic base salt, and an inorganic salt.

[0104] Salts can be used to improve the taste characteristics of beverages and beverage products. Exemplary taste characteristic adjustments include reducing or eliminating bitterness, reducing or eliminating bitter aftertaste, reducing or eliminating sourness, reducing or eliminating astringency, reducing or eliminating saltiness, reducing or eliminating metallic flavors, improving mouthfeel, reducing or eliminating sweet aftertaste, increasing sweetness onset, and increasing sweetness intensity.

[0105] The concentration of at least one salt in the beverage can be, for example, about 250 ppm to about 400 ppm, about 250 ppm to about 300 ppm, about 300 ppm to about 500 ppm, about 300 ppm to about 400 ppm, or about 400 ppm to about 500 ppm. Such concentrations of at least one salt have been found to provide superior results compared to both lower and higher concentrations. For example, concentrations of 750 to 1,000 ppm result in undesirable flavor changes.

[0106] In certain embodiments, the beverage comprises at least one organic acid salt selected from the group consisting of sodium gluconate, sodium citrate, sodium lactate, potassium gluconate, potassium citrate, potassium lactate, calcium gluconate, calcium citrate, calcium lactate, calcium gluconate lactate, magnesium gluconate, magnesium citrate, magnesium lactate, magnesium gluconate lactate, and anhydrous and hydrated forms thereof.

[0107] In certain embodiments, the beverage comprises at least one salt selected from the group consisting of sodium gluconate, sodium citrate, sodium lactate, potassium gluconate, potassium citrate, and potassium lactate. The beverage may comprise at least one salt selected from sodium gluconate, sodium citrate, sodium lactate, potassium gluconate, potassium citrate, and potassium lactate. In certain embodiments, the at least one salt is a sodium salt selected from the group consisting of sodium gluconate, sodium citrate, sodium lactate, and combinations thereof. In other certain embodiments, the at least one salt is a potassium salt selected from the group consisting of potassium gluconate, potassium citrate, potassium lactate, and combinations thereof.

[0108] The beverages described herein optionally include at least one functional ingredient as described herein below.

[0109] Exemplary functional ingredients include, but are not limited to, saponins, antioxidants, dietary fiber sources, fatty acids, vitamins, glucosamine, minerals, preservatives, hydration agents, probiotics, prebiotics, weight management agents, osteoporosis management agents, phytoestrogens, long chain primary aliphatic saturated alcohols, plant sterols, and combinations thereof.

[0110] In certain embodiments, the functional ingredient is at least one saponin. As used herein, "at least one saponin" may comprise a single saponin or multiple saponins as the functional ingredient of the compositions provided herein. Saponins are glycoside-based natural plant products containing an aglycone ring structure and one or more sugar moieties. Non-limiting examples of specific saponins for use in certain embodiments of the present invention include Group A acetylsaponins, Group B acetylsaponins, and Group E acetylsaponins. Common sources of saponins include soybeans, which have a saponin content of approximately 5% by dry weight; soapwort plants (Saponaria), whose roots have historically been used for soap; and alfalfa, aloe, asparagus, grapes, chickpeas, yucca, and various other legumes and weeds. Saponins may be obtained from these sources using extraction techniques well known to those skilled in the art. A description of conventional extraction techniques can be found in US Patent Application No. 2005 / 0123662.

[0111] In certain embodiments, the functional ingredient is at least one antioxidant. As used herein, "antioxidant" refers to any substance that inhibits, suppresses, or reduces oxidative damage to cells and biomolecules.

[0112] Examples of antioxidants suitable for embodiments of the present invention include, but are not limited to, vitamins, vitamin cofactors, minerals, hormones, carotenoids, carotenoid terpenoids, non-carotenoid terpenoids, flavonoids, flavonoid polyphenols (e.g., bioflavonoids), flavonols, flavones, phenols, polyphenols, esters of phenols, esters of polyphenols, non-flavonoid phenols, isothiocyanates, and combinations thereof. In some embodiments, the antioxidant is vitamin A, vitamin C, vitamin E, ubiquinone, inorganic selenium, manganese, melatonin, alpha-carotene, beta-carotene, lycopene, lutein, zeantin, cryptoxanthin, resveratrol, eugenol, quercetin, catechin, gossypol, hesperetin, curcumin, ferulic acid, thymol, hydroxytyrosol, turmeric, thyme, olive oil, lipoic acid, glutathione, glutamine, oxalic acid, tocopherol-derived compounds, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), ethylenediaminetetraacetic acid (EDTA), tert-butylhydroquinone, acetic acid, pectin, tocotrienols, tocopherol, coenzyme Q10, zeaxanthin, astaxanthin, canthaxanthin, saponin, limonoids, kaempferol, myricetin, isorhamne tin, proanthocyanidins, quercetin, rutin, luteolin, apigenin, tangeritin, hesperetin, naringenin, eriodictyol, flavan-3-ols (e.g., anthocyanidins), gallocatechin, epicatechin and its gallic acid form, epigallocatechin and its gallic acid form (ECGC), theaflavin and its gallic acid form, thearubigins, isoflavones, phytoestrogens, genistein, daidzein, guar gum Rishitein, anthocyanins, cyanidin, delphinidin, malvidin, pelargonidin, peonidin, petunidin, ellagic acid, gallic acid, salicylic acid, rosmarinic acid, cinnamic acid and its derivatives (e.g., ferulic acid), chlorogenic acid, ticholic acid, gallotannins, ellagitannins, anthoxanthins, betacyanins and other plant pigments, silymarin, citric acid, lignans, antinutrients, bilirubin, uric acid, R-α-lipoic acid,N-acetylcysteine, emblicanin, apple extract, apple skin extract (applephenon), rooibos extract (red), rooibos extract (green), hawthorn berry extract, red raspberry extract, green coffee antioxidant (GCA), aronia extract 20%, grape seed extract (VinOseed), cocoa extract, hops extract, mangosteen extract, mangosteen shell extract, cranberry extract, pomegranate extract, pomegranate shell extract, pomegranate seed extract, hawthorn berry extract, pomegranate extract, cinnamon bark extract, grape skin extract, bilberry extract, pine bark extract, pycnogenol, elderberry extract, mulberry root extract, wolfberry (Lucifera chinensis) extract, blackberry extract, blueberry extract, blueberry leaf extract, raspberry extract, turmeric extract, citrus bioflavonoids, black currant, ginger, acai powder, green coffee bean extract, green tea extract, and phytic acid, or a combination thereof. In alternative embodiments, the antioxidant is a synthetic antioxidant, such as, for example, butylated hydroxytoluene or butylated hydroxyanisole. Other sources of antioxidants suitable for embodiments of this invention include, but are not limited to, fruits, vegetables, tea, cocoa, chocolate, spices, herbs, rice, organ meats, yeast, whole grains, or cereals.

[0113] Certain antioxidants belong to a class of phytonutrients called polyphenols (also known as "polyphenols"), which are a group of chemicals found in plants characterized by the presence of two or more phenolic groups per molecule. Polyphenols suitable for embodiments of the present invention include catechin, proanthocyanidin, procyanidin, anthocyanin, quercetin, rutin, resveratrol, isoflavones, curcumin, punicalagin, ellagitannin, hesperidin, naringin, citrus flavonoids, chlorogenic acid, other similar materials, and combinations thereof.

[0114] In one embodiment, the antioxidant is a catechin, such as, for example, epigallocatechin gallate (EGCG). In another embodiment, the antioxidant is selected from proanthocyanidins, procyanidins, or combinations thereof. In particular embodiments, the antioxidant is an anthocyanin. In yet other embodiments, the antioxidant is selected from quercetin, rutin, or combinations thereof. In one embodiment, the antioxidant is resveratrol. In another embodiment, the antioxidant is an isoflavone. In yet another embodiment, the antioxidant is curcumin. In yet a further embodiment, the antioxidant is selected from punicalagin, ellagitannin, or combinations thereof. In yet a further embodiment, the antioxidant is chlorogenic acid.

[0115] In certain embodiments, the functional ingredient is at least one dietary fiber. Numerous polymeric carbohydrates, with structures that vary significantly in both composition and linkage, are included within the definition of dietary fiber. Such compounds are well known to those skilled in the art, and non-limiting examples include non-starch polysaccharides, lignin, cellulose, methylcellulose, hemicellulose, β-glucans, pectins, gums, mucilages, waxes, inulin, oligosaccharides, fructooligosaccharides, cyclodextrins, chitin, and combinations thereof. Dietary fiber is generally derived from plant sources, although indigestible animal products, such as chitin, are also classified as dietary fiber. Chitin is a polysaccharide composed of acetylglucosamine units linked by β(1-4) linkages, similar to those in cellulose.

[0116] In certain embodiments, the functional ingredient is at least one fatty acid. As used herein, "fatty acid" refers to any straight-chain monocarboxylic acid, including saturated fatty acids, unsaturated fatty acids, long-chain fatty acids, medium-chain fatty acids, short-chain fatty acids, fatty acid precursors (including omega-9 fatty acid precursors), and esterified fatty acids. As used herein, "long-chain polyunsaturated fatty acid" refers to any polyunsaturated carboxylic acid or organic acid with a long aliphatic tail. As used herein, "omega-3 fatty acid" refers to a polyunsaturated fatty acid having a first double bond as the third carbon-carbon bond from the terminal methyl end of the carbon chain. In certain embodiments, omega-3 fatty acids may comprise long-chain omega-3 fatty acids. As used herein, "omega-6 fatty acid" refers to a polyunsaturated fatty acid having a first double bond as the sixth carbon-carbon bond from the terminal methyl end of the carbon chain.

[0117] Omega-3 fatty acids suitable for use in embodiments of the present invention can be derived from, for example, algae, fish, animals, plants, or combinations thereof. Examples of suitable omega-3 fatty acids include, but are not limited to, linolenic acid, α-linolenic acid, eicosapentaenoic acid, docosahexaenoic acid, stearidonic acid, eicosatetraenoic acid, and combinations thereof. In some embodiments, suitable omega-3 fatty acids can be provided in fish oil (e.g., menhaden oil, tuna oil, salmon oil, bonito oil, and cod oil), microalgae omega-3 oil, or combinations thereof. In certain embodiments, suitable omega-3 fatty acids may be derived from commercially available omega-3 fatty acid oils such as Microalgae DHA Oil (Martek, Columbia, Maryland), OmegaPure (Omega Protein, Houston, Texas), Marinol C-38 (Lipid Nutrition, Channahon, Illinois), Bonito Oil and MEG-3 (Ocean Nutrition, Dartmouth, New South Wales), Evogel (Symrise, Holzminden, Germany), Tuna or Salmon Marine Oil (Arista Wilton, Connecticut), OmegaSource 2000, Menhaden Marine Oil, and Cod Marine Oil (OmegaSource, RTP, North Carolina).

[0118] Suitable omega-6 fatty acids include, but are not limited to, linoleic acid, gamma-linolenic acid, dihomo-gamma-linolenic acid, arachidonic acid, eicosadienoic acid, docosadienoic acid, adrenic acid, docosapentaenoic acid, and combinations thereof.

[0119] Esterified fatty acids suitable 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, and combinations thereof.

[0120] In certain embodiments, the functional ingredient is glucosamine, optionally further comprising chondroitin sulfate.

[0121] In certain embodiments, the functional ingredient is at least one preservative. In certain embodiments, the preservative is selected from an antimicrobial, an antioxidant, an antienzyme, or a combination thereof. Non-limiting examples of antimicrobials include sulfites, propionates, benzoates, sorbates, nitrates, nitrites, bacteriocins, salts, sugars, acetic acid, dimethyl dicarbonate (DMDC), ethanol, and ozone. In one embodiment, the preservative is a sulfite. Sulfites include, but are not limited to, sulfur dioxide, sodium bisulfite, and potassium bisulfite. In another embodiment, the preservative is a propionate. Propionates include, but are not limited to, propionic acid, calcium propionate, and sodium propionate. In yet another embodiment, the preservative is a benzoate. Benzoates include, but are not limited to, sodium benzoate and benzoic acid. In yet another embodiment, the preservative is a sorbate. Sorbates include, but are not limited to, potassium sorbate, sodium sorbate, calcium sorbate, and sorbic acid. In yet further embodiments, the preservative is a nitrate and / or nitrite. Nitrates and nitrites include, but are not limited to, sodium nitrate and sodium nitrite. In another embodiment, at least one preservative is a bacteriocin, such as, for example, nisin. In yet another embodiment, the preservative is ethanol. In yet another embodiment, the preservative is ozone. Non-limiting examples of antienzyme agents suitable for use as preservatives in certain embodiments of the present invention include ascorbic acid, citric acid, and metal chelators such as ethylenediaminetetraacetic acid (EDTA).

[0122] In certain embodiments, the functional ingredient is at least one hydrating agent. In another specific embodiment, the hydrating agent is a carbohydrate that replenishes the energy stores burned by muscles. Carbohydrates suitable for use in certain embodiments of the present invention are described in U.S. Patent Nos. 4,312,856, 4,853,237, 5,681,569, and 6,989,171. Non-limiting examples of suitable carbohydrates include monosaccharides, disaccharides, oligosaccharides, complex polysaccharides, or combinations thereof. Non-limiting examples of monosaccharides suitable for use in certain embodiments include triose, tetrose, pentose, hexose, heptose, octose, and nonose. Non-limiting examples of specific types of suitable monosaccharides include glyceraldehyde, dihydroxyacetone, erythrose, threose, erythrulose, arabinose, lyxose, ribose, xylose, ribulose, xylulose, allose, altrose, galactose, glucose, gulose, idose, mannose, talose, fructose, allulose, sorbose, tagatose, mannoheptulose, sedopertulose, octolose, and sialic acid. Non-limiting examples of suitable disaccharides include sucrose, lactose, and maltose. Non-limiting examples of suitable oligosaccharides include sucrose, maltotriose, and maltodextrin. In other specific embodiments, the carbohydrate is provided by corn syrup, starch-based syrup, beet sugar, cane sugar, juice, or tea.

[0123] In another specific embodiment, the hydrating agent is a flavanol, which provides cellular hydration. Flavanols are a class of natural substances found in plants, generally comprising a 2-phenylbenzopyrone molecular skeleton linked to one or more chemical moieties. 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. Some common sources of flavanols include tea plants, fruits, vegetables, and flowers. In a preferred embodiment, the flavanols are extracted from green tea.

[0124] In certain embodiments, the hydration agent is a glycerol solution for enhancing exercise endurance. Ingestion of glycerol-containing solutions has been shown to provide beneficial physiological effects such as increased blood volume, decreased heart rate, and decreased rectal temperature.

[0125] In certain embodiments, the functional ingredient is selected from at least one probiotic, prebiotic, and combinations thereof. Probiotics are beneficial microorganisms that affect the naturally occurring gastrointestinal microflora of the human body. Examples of probiotics include, but are not limited to, bacteria from the genus Lactobacilli, Bifidobacteria, Streptococci, or combinations thereof, which have beneficial effects on humans. In certain embodiments of the present invention, at least one probiotic is selected from the genus Lactobacilli. According to other certain embodiments of the present invention, the probiotic is selected from the genus Bifidobacteria. In certain embodiments, the probiotic is selected from the genus Streptococcus.

[0126] Probiotics that may be used in accordance with the present invention are well known to those skilled in the art. Non-limiting examples of foodstuffs containing probiotics include yogurt, sauerkraut, kefir, kimchi, fermented vegetables, and other foods containing microbial elements that beneficially affect the host animal by improving the intestinal microbalance.

[0127] According to embodiments of the present invention, prebiotics include, but are not limited to, mucopolysaccharides, oligosaccharides, polysaccharides, amino acids, vitamins, nutrient precursors, proteins, and combinations thereof. According to certain embodiments of the present invention, the prebiotics are selected from dietary fibers, including, but not limited to, polysaccharides and oligosaccharides. Non-limiting examples of oligosaccharides classified as prebiotics according to certain embodiments of the present invention include fructooligosaccharides, inulin, isomaltooligosaccharides, lactitol, lactosucrose, lactulose, pyrodextrin, soybean oligosaccharides, transgalactooligosaccharides, and xylooligosaccharides. In other embodiments, the prebiotic is an amino acid. While some known prebiotics are broken down to provide carbohydrates for probiotics, some probiotics also require amino acids for nutrition.

[0128] Prebiotics are found naturally in a variety of foods, including, but not limited to, bananas, berries, asparagus, garlic, wheat, oats, barley (and other whole grains), flaxseed, tomatoes, Jerusalem artichokes, onions and chicory, leafy vegetables (e.g., dandelion greens, spinach, collard greens, Swiss chard, kale, mustard greens, turnip greens), and legumes (e.g., lentils, kidney beans, chickpeas, navy beans, white beans, black beans).

[0129] In certain embodiments, the functional ingredient is at least one weight management agent. As used herein, "weight management agent" includes an appetite suppressant and / or a thermogenic agent. As used herein, the phrases "appetite suppressant," "appetite satiating composition," "satiety agent," and "satiety component" are synonymous. The phrase "appetite suppressant" refers to macronutrients, herbal extracts, exogenous hormones, appetite suppressants, anorexigens, pharmaceuticals, and combinations thereof that, when delivered in an effective amount, suppress, inhibit, reduce, or suppress a person's appetite. The phrase "thermogenic agent" refers to macronutrients, herbal extracts, exogenous hormones, appetite suppressants, anorexigens, pharmaceuticals, and combinations thereof that, when delivered in an effective amount, activate or otherwise enhance a person's thermogenesis or metabolism.

[0130] Suitable weight management agents include macronutrients selected from the group consisting of proteins, carbohydrates, dietary fats, and combinations thereof. Intake of proteins, carbohydrates, and dietary fats stimulates the release of peptides that have appetite suppressing effects. For example, ingestion of proteins and dietary fats stimulates the release of the gut hormone cholecystokinin (CCK), while ingestion of carbohydrates and dietary fats stimulates the release of glucagon-like peptide 1 (GLP-1).

[0131] Suitable macronutrient weight management agents also include carbohydrates. Carbohydrates generally include sugars, starches, cellulose, and gums, which the body converts into glucose for energy. Carbohydrates are often divided into two categories: digestible carbohydrates (e.g., monosaccharides, disaccharides, starches, etc.) and non-digestible carbohydrates (e.g., dietary fiber, etc.). Research has shown that non-digestible carbohydrates and complex polymeric carbohydrates, which have reduced absorption and digestibility in the small intestine, stimulate physiological responses that suppress food intake. Therefore, carbohydrates embodied herein preferably include non-digestible carbohydrates or carbohydrates with reduced digestibility. Non-limiting examples of such carbohydrates include polydextrose; inulin; monosaccharide-derived polyols such as erythritol, mannitol, xylitol, and sorbitol; disaccharide-derived alcohols such as isomalt, lactitol, and maltitol; and hydrogenated starch hydrolysates. Carbohydrates are described in more detail below.

[0132] In another specific embodiment, the weight management agent is a dietary fat. Dietary fats are lipids containing a combination of saturated and unsaturated fatty acids. Polyunsaturated fatty acids have been shown to have greater satiating power than monounsaturated fatty acids. Thus, the dietary fats embodied herein preferably contain polyunsaturated fatty acids, non-limiting examples of which include triacylglycerols.

[0133] In another specific embodiment, the weight management agent is an herbal extract. Extracts from numerous types of plants have been identified as having appetite suppressing properties. Non-limiting examples of plants whose extracts have appetite suppressing properties include plants from the genus Hoodia, Trichocaulon, Caralluma, Stapelia, Orbea, Asclepias, and Camellia. Other embodiments include extracts from Gymnema Sylvestre, kola nut, Citrus Aurantium, yerba mate, Griffonia Simplicifolia, guarana, myrrh, guggul lipids, and blackcurrant seed oil.

[0134] Herbal extracts may be prepared from any type of plant material or plant biomass. Non-limiting examples of plant materials and biomass include stems, roots, leaves, dried powder obtained from plant material, and sap or dried sap. Herbal extracts are generally prepared by extracting sap from plants and then spray-drying the sap. Alternatively, solvent extraction procedures may be used. Following the initial extraction, it may be desirable to further fractionate the initial extract (e.g., by column chromatography) to obtain an herbal extract with enhanced activity. Such techniques are well known to those skilled in the art.

[0135] In one embodiment, the herbal extract is derived from a plant of the genus Hoodia. A Hoodia sterol glycoside known as P57 is believed to be responsible for the appetite suppressant effects of Hoodia species. In another embodiment, the herbal extract is derived from a plant of the genus Caralluma, non-limiting examples of which include caratubershi A, caratubershi B, buceloside I, buceloside II, buceloside III, buceloside IV, buceloside V, buceloside VI, buceloside VII, buceloside VIII, buceloside IX, and buceloside X. In another embodiment, at least one herbal extract is derived from a plant of the genus Trichocaulon. Trichocaulon plants, like Hoodia, are succulent plants commonly found in southern Africa and include the species T. piliferum and T. officinale. In another embodiment, the herbal extract is derived from a plant of the genus Stapelia or Orbea. While not wishing to be bound by any theory, the compounds exhibiting appetite suppressant activity are believed to be saponins, such as pregnane glycosides, including stavalosides A, B, C, D, E, F, G, H, I, J, and K. In another embodiment, the herbal extract is derived from a plant of the genus Asclepias. While not wishing to be bound by any theory, the extract is believed to contain steroid compounds, such as pregnane glycosides and pregnane aglycones, which have appetite suppressant effects.

[0136] In another specific embodiment, the weight control agent is an exogenous hormone having a weight control effect. Non-limiting examples of such hormones include CCK, peptide YY, somatostatin, and leptin.

[0137] In another embodiment, the weight control agent is a pharmaceutical agent, non-limiting examples of which include phentermine, diethylpropion, phendimetrazine, sibutramine, rimonabant, oxyntomodulin, fluoxetine hydrochloride, ephedrine, phenethylamine, or other stimulants.

[0138] In certain embodiments, the functional ingredient is at least one osteoporosis treatment agent. In certain embodiments, the osteoporosis treatment agent is at least one calcium source. According to certain embodiments, the calcium source is any calcium-containing compound, including salt complexes, solubilized species, and other forms of calcium. Non-limiting examples of calcium sources include amino acid chelated 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.

[0139] According to certain embodiments, the agent for treating osteoporosis is a magnesium source. The magnesium source is any compound containing magnesium, including salt complexes, solubilized species, and other forms of magnesium. Non-limiting examples of magnesium sources include magnesium chloride, magnesium citrate, magnesium gluceptate, magnesium gluconate, magnesium lactate, magnesium hydroxide, magnesium picolinate, magnesium sulfate, solubilized species thereof, and mixtures thereof. In another specific embodiment, the magnesium source includes amino acid chelated magnesium or creatine chelated magnesium.

[0140] In other embodiments, the osteoporosis agent is selected from vitamins D, C, K, precursors thereof and / or beta-carotene, and combinations thereof.

[0141] Many plants and plant extracts have also been shown to be effective in preventing and treating osteoporosis. Non-limiting examples of plants and plant extracts suitable for use in the management of osteoporosis include species of the genus Taraxacum and Amelanchier, as disclosed in U.S. Patent Publication No. 2005 / 0106215; and species of the genus Lindera, Artemisia, Acorus, Carthamus, Carum, Cnidium, Curcuma, Cyperus, Juniper, as disclosed in U.S. Patent Publication No. 2005 / 0079232. us, Prunus, Iris, Cichorium, Dodonaea, Epimedium, Erigonoum, soybean, Mentha, Ocimum, Thymus, Tanacetum, Plantago, Spearmint, Bixa, Vitis, Rosemarinus, Rhus, and Anethum species.

[0142] In certain embodiments, the functional ingredient is at least one phytoestrogen. Phytoestrogens are compounds found in plants, and can typically be delivered to the human body by ingesting plants or plant parts that contain phytoestrogens. As used herein, "phytoestrogen" refers to any substance that, when introduced into the body, causes estrogen-like effects, regardless of the degree. For example, phytoestrogens may bind to estrogen receptors in the body and exert a small estrogen-like effect.

[0143] Examples of phytoestrogens suitable for embodiments of the present invention include, but are not limited to, isoflavones, stilbenes, lignans, resorcylic acid lactones, coumestans, coumestrol, equol, and combinations thereof. Suitable sources of phytoestrogens include whole grains, cereals, fiber, fruits, vegetables, black cohosh, agave root, black currant, black hawthorn, ginseng, sunflower, angelica root, American spinach root, yellow lily root, ginseng root, Chinese elm herb, licorice, golden ragwort herb, American jasmine herb, peony root, raspberry leaf, rose family plants, sage leaf, sarsaparilla root, saw palmetto fruit, wild yam root, yarrow flower, legumes, soybeans, soy products (e.g., miso, soy flour, soy milk, soy nuts, soybeans, etc.). pea protein isolate, tempeh, or tofu), chickpeas, nuts, lentils, seeds, clover, red clover, dandelion greens, dandelion root, fenugreek seed, green tea, hops, red wine, flaxseed, garlic, onion, linseed, borage, willow milkweed, caraway seed, Italian carrot, vitex, dates, dill, fennel seed, Centella asiatica, milk thistle, mentha piperita, pomegranate, artemisia, soy flour, roots such as tansy and kudzu root, and combinations thereof.

[0144] Isoflavones belong to a group of phytonutrients called polyphenols. Generally, polyphenols (also known as "polyphenols") are a group of chemicals found in plants and characterized by the presence of two or more phenolic groups per molecule.

[0145] Suitable phytoestrogenic isoflavones according to embodiments of the present invention include genistein, daidzein, glycitein, biochanin A, formononetin, their naturally occurring glycosides and glycoside conjugates, matairesinol, secoisolariciresinol, enterolactone, enterodiol, textured vegetable proteins, and combinations thereof.

[0146] Suitable sources of isoflavones for embodiments of this invention include, but are not limited to, soybeans, soy products, legumes, alfalfa sprouts, chickpeas, peanuts, and red clover.

[0147] In certain embodiments, the functional ingredient is at least one long-chain primary aliphatic saturated alcohol. Long-chain primary aliphatic saturated alcohols are a diverse group of organic compounds. The term alcohol refers to the fact that these compounds are characterized by a hydroxyl group (-OH) attached to a carbon atom. Non-limiting examples of specific long chain primary aliphatic saturated alcohols for use in certain embodiments of the present invention include 1-octanol having 8 carbon atoms, 1-nonanol having 9 carbon atoms, 1-decanol having 10 carbon atoms, 1-dodecanol having 12 carbon atoms, 1-tetradecanol having 14 carbon atoms, 1-hexadecanol having 16 carbon atoms, 1-octadecanol having 18 carbon atoms, 1-eicosanol having 20 carbon atoms, 1-docosanol having 22 carbon atoms, 1-tetracosanol having 24 carbon atoms, 1-hexacosanol having 26 carbon atoms, 1-heptacosanol having 27 carbon atoms, 1-octanozole having 28 carbon atoms, 1-nonacosanol having 29 carbon atoms, 1-triacontanol having 30 carbon atoms, 1-dotriacontanol having 32 carbon atoms, and 1-tetracontanol having 34 carbon atoms.

[0148] In one embodiment, the long-chain primary aliphatic saturated alcohol is polycosanol, a term used to refer to a mixture of long-chain primary aliphatic saturated alcohols primarily composed of 1-octanol (C28) and 1-triacontanol (C30), with minor concentrations of alcohols such as 1-docosanol (C22), 1-tetracosanol (C24), 1-hexacosanol (C26), 1-heptacosanol (C27), 1-nonacosanol (C29), 1-dotriacontanol (C32), and 1-tetracontanol (C34).

[0149] In certain embodiments, the functional ingredient is at least one plant sterol, plant stanol, or a combination thereof. As used herein, the terms "stanol," "plant stanol," and "phytostanol" are synonymous. Plant sterols and plant stanols naturally occur in small amounts in many fruits, vegetables, nuts, seeds, grains, legumes, vegetable oils, bark, and other plant sources. Sterols are a subgroup of steroids that have a hydroxyl group at C-3. Generally, plant sterols, like cholesterol, have a double bond in the steroid nucleus; however, plant sterols may also contain a substituted side chain (R), such as an ethyl or methyl group, or an additional double bond at C-24. The structure of plant sterols is well known to those skilled in the art.

[0150] At least 44 naturally occurring plant sterols have been discovered, generally derived from plants such as corn, soybeans, wheat, and wood oils; however, they may also be synthetically produced to form compositions identical to the natural ones or compositions with properties similar to those of naturally occurring plant sterols. Non-limiting suitable plant sterols include, but are not limited to, 4-desmethylsterols (e.g., β-sitosterol, campesterol, stigmasterol, brassicasterol, 22-dehydrobrassicasterol, and Δ5-avenasterol), 4-monomethylsterols, and 4,4-dimethylsterols (triterpene alcohols) (e.g., cycloartenol, 24-methylenecycloartanol, and cyclobuanol).

[0151] As used herein, the terms "stanol," "plant stanol," and "phytostanol" are synonymous. Plant stanols are saturated sterol alcohols that occur in natural sources in trace amounts or may be produced synthetically, such as by hydrogenation of plant sterols. Suitable plant stanols include, but are not limited to, saturated forms of β-sitostanol, campestanol, cycloartanol, and other triterpene alcohols.

[0152] As used herein, both plant sterols and plant stanols include various isomers, such as α- and β-isomers. The plant sterols and plant stanols of the present invention may also be in the form of their esters. Suitable methods for deriving esters of plant sterols and plant stanols are well known to those skilled in the art and are disclosed in U.S. Patent Nos. 6,589,588, 6,635,774, 6,800,317, and U.S. Patent Publication No. 2003 / 0045473. Non-limiting examples of suitable plant sterol and plant stanol esters include sitosterol acetate, sitosterol oleate, stigmasterol oleate, and their corresponding plant stanol esters. The plant sterols and plant stanols of the present invention may also include derivatives thereof.

[0153] The beverages described herein may further comprise at least one additive, including, but not limited to, carbohydrates, polyols, amino acids and their corresponding salts, poly-amino acids and their corresponding salts, sugar acids and their corresponding salts, nucleotides, organic acids, inorganic acids, bitter compounds, caffeine, flavoring and flavoring ingredients, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, plant extracts, flavonoids, alcohols, polymers, and combinations thereof.

[0154] The term "polyol," as used herein, refers to a molecule containing two or more hydroxyl groups. Polyols may be diols, triols, or tetrols, containing two, three, and four hydroxyl groups, respectively. Polyols may also contain more than four hydroxyl groups, such as pentols, hexaols, and heptaols, containing five, six, or seven hydroxyl groups, respectively. Furthermore, polyols may be sugar alcohols or polyhydric alcohols, or polyhydric alcohols that are reduced forms of carbohydrates in which the carbonyl group (aldehyde or ketone, reducing sugar) has been reduced to a primary or secondary hydroxyl group. In some embodiments, non-limiting examples of polyols include maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerin), threitol, galactitol, palatinose, reduced isomaltooligosaccharides, reduced xylooligosaccharides, reduced gentiooligosaccharides, reduced maltose syrup, reduced glucose syrup, and sugar alcohols, or any other carbohydrate that can be reduced without adversely affecting taste.

[0155] Suitable amino acid additives include, but are not limited to, aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, arabinose, trans-4-hydroxyproline, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid (α-, β-, and / or δ-isomers), glutamine, hydroxyproline, taurine, norvaline, sarcosine, and salt forms thereof, such as sodium or potassium salts or acid salts. The amino acid additives may also be in the D- or L-configuration, and may be mono-, di-, or tri-forms of the same or different amino acids. Furthermore, the amino acids may be α-, β-, γ-, and / or δ-isomers, where appropriate. Combinations of the aforementioned amino acids and their corresponding salts (e.g., sodium, potassium, calcium, magnesium, or other alkali metal or alkaline earth metal salts, or acid salts) are also suitable additives in some embodiments. Amino acids may be natural or synthetic. Amino acids may also be modified. A modified amino acid refers to any amino acid in which at least one atom has been added, removed, or substituted, or a combination thereof (e.g., N-alkyl amino acid, N-acyl amino acid, N-methyl amino acid). Non-limiting examples of modified amino acids include amino acid derivatives such as trimethylglycine, N-methyl-glycine, and N-methyl-alanine. As used herein, modified amino acids encompass both modified and unmodified amino acids. As used herein, amino acids also encompass both peptides, such as glutathione and L-alanyl-L-glutamine, and polypeptides (e.g., dipeptides, tripeptides, tetrapeptides, and pentapeptides).

[0156] Suitable polyamino acid additives include poly-L-aspartic acid, poly-L-lysine (e.g., poly-L-α-lysine or poly-L-ε-lysine), poly-L-ornithine (e.g., poly-L-α-ornithine or poly-L-ε-ornithine), poly-L-arginine, other polymeric forms of amino acids, and their salt forms (e.g., calcium, potassium, sodium, or magnesium salts, such as monosodium L-glutamate). The polyamino acid additives may also be in the D- or L-configuration. Furthermore, the polyamino acids may be α-, β-, γ-, δ-, and ε-isomers, as appropriate. Combinations of the foregoing polyamino 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. The polyamino acids described herein may also comprise copolymers of different amino acids. The polyamino acids may be natural or synthetic. Polyamino acids may also be modified by adding, removing, substituting, or a combination thereof, at least one atom (e.g., N-alkyl polyamino acids or N-acyl polyamino acids). As used herein, polyamino acids encompass both modified and unmodified polyamino acids. For example, modified polyamino acids include, but are not limited to, polyamino acids of various molecular weights, such as poly-L-α-lysine with a molecular weight (MW) of 1,500, 6,000, 25,200, 63,000, 83,000, or 300,000.

[0157] Suitable sugar acid additives include, but are not limited to, aldonic acid, uronic acid, aldaric acid, alginic acid, gluconic acid, glucuronic acid, glucaric acid, galactaric acid, galacturonic acid, and salts thereof (e.g., sodium, potassium, calcium, magnesium, or other physiologically acceptable salts), and combinations thereof.

[0158] 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 comprise nucleotide-related additives, such as nucleosides or nucleic acid bases (e.g., guanine, cytosine, adenine, thymine, uracil).

[0159] Suitable organic acid additives include any compound containing a -COOH moiety, such as, for example, C2-C30 carboxylic acids, substituted hydroxyl C2-C30 carboxylic acids, butyric acid (ethyl ester), substituted butyric acid (ethyl ester), benzoic acid, substituted benzoic acids (e.g., 2,4-dihydroxybenzoic acid), substituted cinnamic acids, hydroxy acids, substituted hydroxybenzoic acids, anisic acid-substituted cyclohexyl carboxylic acids, tannic acid, aconitic acid, lactic acid, tartaric acid, citric acid, isocitric acid, gluconic acid, glucoheptonic acid, adipic acid, hydroxycitric acid, malic acid, frutic acid (a blend of malic, fumaric, and tartaric acids), fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, creatine, caffeic acid, bile acid, acetic acid, ascorbic acid, alginic acid, erythorbic acid, polyglutamic acid, glucono-delta-lactone, and alkali metal or alkaline earth metal salt derivatives thereof. Additionally, the organic acid additive may also be in either the D or L configuration.

[0160] Suitable bitter compound additives include, but are not limited to, caffeine, quinine, urea, bitter orange oil, naringin, cassia, and salts thereof.

[0161] Suitable perfuming and flavoring ingredient additives include, but are not limited to, vanillin, vanilla extract, mango extract, cinnamon, citrus, coconut, ginger, viridiflorol, almond, menthol (including mint-free menthol), grape skin extract, and grape seed extract. "Perfuming ingredient" and "flavoring ingredient" are synonymous and may include natural or synthetic substances, or combinations thereof. Perfuming ingredients also include any other substance that imparts flavor and may include natural or non-natural (synthetic) substances that are safe for humans or animals when used within generally accepted standards. Non-limiting examples of proprietary flavoring ingredients include Doehler™ Natural Flavor Sweetener Enhancer K14323 (Doehler™, Darmstadt, Germany), Symrise™ Natural Flavor Masks for Sweeteners 161453 and 164126 (Symrise™, Holzminden, Germany), Natural Advantage™ Bitter Blockers 1, 2, 9, and 10 (Natural Advantage™, Freehold, New Jersey, USA), and Sucramask™ (Creative Research Management, Stockton, California, USA).

[0162] Suitable polymer additives include, but are not limited to, chitosan, pectin, pectic acid, polyuronic acid, polygalacturonic acid, starch, edible hydrocolloids or crude extracts thereof (e.g., gum Acacia senegal (Fibergum™), gum Acacia seyal, carrageenan), poly-L-lysine (e.g., poly-L-α-lysine or poly-L-ε-lysine), poly-L-ornithine (e.g., poly-L-α-ornithine or poly-L-ε-ornithine), polypropylene glycol, polyethylene glycol, poly(ethylene glycol methyl ether), polyarginine, polyaspartic acid, polyglutamic acid, polyethyleneimine, alginic acid, sodium alginate, propylene glycol alginate, and sodium polyethylene glycol alginate, sodium hexametaphosphate and its salts, and other cationic and anionic polymers.

[0163] Suitable protein or protein hydrolysate additives include, but are not limited to, bovine serum albumin (BSA), whey protein (including fractions or concentrates such as 90% instant whey protein isolate, 34% whey protein, 50% hydrolyzed whey protein, 80% whey protein concentrate, etc.), soluble rice protein, soy protein, protein isolate, protein hydrolysate, reaction products of protein hydrolysates, glycoproteins, and / or proteoglycans containing amino acids (e.g., glycine, alanine, serine, threonine, asparagine, glutamine, arginine, valine, isoleucine, leucine, norvaline, methionine, proline, tyrosine, hydroxyproline, etc.), collagen (e.g., gelatin), partially hydrolyzed collagen (e.g., hydrolyzed fish collagen), and collagen hydrolysates (e.g., porcine collagen hydrolysate).

[0164] Suitable surfactant additives include, but are not limited to, polysorbates (e.g., polyoxyethylene sorbitan monooleate (polysorbate 80), polysorbate 20, polysorbate 60), sodium dodecylbenzenesulfonate, dioctyl sulfosuccinate or sodium dioctyl sulfosuccinate, sodium dodecyl sulfate, cetylpyridinium chloride (hexadecylpyridinium chloride), hexadecyltrimethylammonium bromide, sodium cholate, carbamoyl, choline chloride, sodium glycocholate, sodium taurodeoxycholate, lauric alginate, sodium stearoyl lactylate, sodium taurocholate, lecithin, sucrose oleate, sucrose stearate, sucrose palmitate, sucrose laurate, and other emulsifiers.

[0165] Suitable flavonoid additives are classified as flavonols, flavones, flavanones, flavan-3-ols, isoflavones, or anthocyanidins. Non-limiting examples of flavonoid additives include, but are not limited to, catechins (e.g., green tea extracts such as Polyphenon 60™, Polyphenon 30™, and Polyphenon 25™ (Mitsui Norin Co., Ltd., Japan)), polyphenols, rutin (e.g., enzyme-modified rutin Sammelin™ AO (San-Ei Gen F.F.I. Co., Ltd., Osaka, Japan)), neohesperidin, naringin, neohesperidin dihydrochalcone, and the like. In certain embodiments, the beverage contains a dihydrochalcone compound such as hesperetin dihydrochalcone, phloretin, neohesperidin dihydrochalcone, hesperetin dihydrochalcone-4'-β-D-glucoside, or a combination thereof.

[0166] Suitable alcohol additives include, but are not limited to, ethanol.

[0167] Suitable astringent compound additives include, but are not limited to, tannic acid, europium chloride (EuCl), gadolinium chloride (GdCl), terbium chloride (TbCl), alum, tannic acid, and polyphenols (e.g., tea polyphenols).

[0168] beverage products As used herein, a "beverage product" refers to a ready-to-drink beverage, beverage concentrate, beverage syrup, or powdered beverage. Suitable ready-to-drink beverages include carbonated and non-carbonated beverages. Carbonated beverages include, but are not limited to, frozen carbonated beverages, fortified sparkling drinks, cola, fruit-flavored sparkling drinks (e.g., lemon-lime, orange, grape, strawberry, and pineapple), ginger ale, soft drinks, and root beer. Non-carbonated beverages include, but are not limited to, fruit juice, fruit-flavored juice, fruit juice drinks, nectar, vegetable juice, vegetable-flavored juice, sports drinks, energy drinks, fortified water drinks, vitamin-fortified water, near-water drinks (e.g., water with natural or synthetic flavors), coconut water, tea drinks (e.g., dark tea, green tea, black tea, oolong tea), coffee, cocoa drinks, dairy-based beverages (e.g., dairy drinks, dairy coffee, cafe au lait, milk tea, fruit milk drinks), grain extract-containing beverages, and smoothies.

[0169] In another aspect, a beverage product is provided that includes a mogroside blend sweetener according to any of the preceding embodiments, such as a syrup or concentrate. The concentrate or syrup containing the mogroside blend sweetener may be used as a dispensable liquid sweetener.

[0170] Beverage concentrates and beverage syrups are prepared using an initial amount of liquid matrix (e.g., water) and the desired beverage ingredients. Additional water is then added to prepare the full strength beverage. Powdered beverages are prepared by dry blending all of the beverage ingredients without the liquid matrix. The full amount of water is then added to prepare the full strength beverage.

[0171] The beverage products may optionally include the additives, functional ingredients, and combinations thereof described herein.

[0172] The beverage product containing the mogroside blend is formulated to provide a beverage containing the mogroside blend in the weight percentages or concentrations described herein when combined with a liquid matrix.

[0173] III. Method In another aspect, a method of preparing the beverage of the present invention is also provided.

[0174] In one embodiment, a method of preparing a beverage includes (i) providing a beverage matrix and (ii) adding at least one mogroside blend described herein in a sweetening amount, thereby providing a sweetened beverage. The method may further include adding at least one functional ingredient and / or at least one additive as described above. [Example]

[0175] Example 1 Beverages were prepared using compounds with purity greater than 95%. The substance was added to filtered water while stirring. The solution was stirred until visually clear, and samples were poured into glass bottles or vials and stored at 4°C. Samples were tested within 24 hours at room temperature.

[0176] Taste tests were conducted in triplicate with seven to nine panelists. Bottles were removed from the refrigerator, and approximately 10 ml of the beverage was poured into 4-ounce plastic cups. Panelists were given mineral water to rinse their mouths before tasting and between tasting the various sets. Panelists were also given unsalted crackers, which they consumed and rinsed with mineral water before tasting the next set of samples. For each set, panelists tasted a sample, held it in their mouths for five seconds, spat it out, and measured the bitterness for approximately 30 seconds before tasting the next sample. Panelists then selected the more bitter of the two samples in each set.

[0177] [Table 8]

[0178] [Table 9]

[0179] [Table 10]

[0180] [Table 11]

[0181] A blend of mogrosides containing 20 wt% 11-oxomogroside V, with 400–500 ppm total mogrosides, was generally perceived as less bitter than siamenoside I alone.

[0182] 10 wt% mogroside IVA or mogroside III, 2.5 wt% mogroside IIA2, and 1 wt% mogroside IA or mogroside IE increased the perception of bitterness.

[0183] 20 wt% mogroside IIIE or 11-oxomogroside IIIE or 11-oxocyamenoside I, 10 wt% mogroside IIIA2, and 2.5 wt% mogroside IIA1 did not affect the bitterness of the beverage.

[0184] Example 2 Beverages were prepared using compounds with purity greater than 95%. The substances were added to filtered water while stirring. The solution was stirred until visually clear, and samples were poured into glass bottles or vials and stored at 4°C.

[0185] Sensory testing was conducted in triplicate with nine to ten panelists. Bottles were removed from the refrigerator, and approximately 10 ml of the beverage was poured into 4-ounce plastic cups. Panelists were given mineral water to rinse their mouths before tasting and between tasting the various sets. Panelists were also given unsalted crackers, which they ate and rinsed their mouths with mineral water before tasting the next set of samples. For each set, panelists tasted a sample, held it in their mouths for five seconds, spat it out, and measured the bitterness for approximately 30 seconds before tasting the next sample. Panelists then selected the more bitter of the two samples in each set.

[0186] [Table 12]

[0187] [Table 13]

[0188] [Table 14]

[0189] [Table 15]

[0190] [Table 16]

[0191] Mogroside blends containing 20% ​​by weight isomogroside V, 10-20% by weight 11-oxomogroside V, 2.5% by weight 11-oxomogroside III or mogroside III, or 5% by weight 11-oxoisomogroside V were perceived as less bitter than siamenoside I alone at 500 ppm total mogrosides. Blends of mogrosides can be used as sweeteners in beverages to reduce bitterness.

[0192] 20 wt% mogroside IIA or mogroside IIE or mogroside IIIA2, 10 wt% 11-oxomogroside IIA or mogroside IVA, 5 wt% mogroside IIA1 or 11-oxomogroside III, and 1 wt% mogroside IIA2 or 11-oxomogroside IIA1 increased the perception of bitterness in beverages containing mogrosides as sweeteners at 500 ppm total mogrosides.

[0193] A blend of mogrosides containing 10% by weight of isomogroside V is generally perceived as having a weaker licorice flavor compared to siamenoside I alone in a beverage with 400 ppm total mogrosides.

[0194] A blend of mogrosides containing 10% by weight of isomogroside V or mogroside V or mogroside IIIE is generally recognized as less astringent than siamenoside I alone in a beverage with 400 ppm total mogrosides.

[0195] 20–30 wt% mogroside V, 10 wt% 11-oxomogroside IIE, 5 wt% mogroside IVA, and 2.5 wt% 11-oxomogroside IIA did not affect the bitterness of beverages containing mogrosides as sweeteners at 400–500 ppm total mogrosides.

[0196] [Table 17]

[0197] [Table 18]

[0198] Mogroside blends containing 5-20% by weight of mogroside V or 20% by weight of mogroside IIIE are generally recognized to have a faster sweetness onset compared to siamenoside I alone in beverages containing 400 ppm total mogrosides. Mogroside blends may improve the sweetness onset of beverages compared to siamenoside I alone in beverages.

[0199] A blend of mogrosides containing 20% ​​by weight of mogroside IIIE is generally perceived as having a more syrupy mouthfeel compared to siamenoside I alone in a beverage with 400 ppm total mogrosides. The blend of mogrosides may improve the syrupy mouthfeel of a beverage compared to siamenoside I alone in the beverage.

[0200] Example 3 Beverages were prepared using compounds with purity greater than 95%. The substance was added to filtered water while stirring. The solution was stirred until visually clear, and samples were poured into glass bottles or vials and stored at 4°C. Samples were tested within 7 days.

[0201] Sensory testing was conducted by 8-12 panelists. Each pair of mogroside blends was evaluated in triplicate by each panelist. The bottles were removed from the refrigerator, and approximately 10 ml of each beverage was poured into 4-ounce plastic cups. Panelists were given mineral water to rinse their mouths before tasting and between evaluating various pairs. Panelists were also given unsalted crackers, which they ate and rinsed their mouths with mineral water before evaluating the next set of samples. For each set, panelists tasted a sample, held it in their mouths for 5 seconds, spat it out, and measured the bitterness for approximately 30 seconds before tasting the next sample. Panelists then selected the more bitter of the two samples in each set.

[0202] [Table 19]

[0203] [Table 20]

[0204] [Table 21]

[0205] [Table 22]

[0206] [Table 23]

[0207] A triple blend of mogrosides containing 10% by weight of mogroside V and 10% by weight of mogroside IIIE, at 500 ppm total mogrosides, is generally perceived as less bitter than siamenoside I alone. Blends of mogrosides can be used as sweeteners in beverages to reduce bitterness.

[0208] 10-20% by weight of mogroside III or 10% by weight of isomogroside V appears to increase the perception of bitterness in beverages containing mogrosides as sweeteners at 500 ppm total mogrosides.

[0209] 20-30% by weight of mogroside V does not contribute to bitterness in beverages containing mogrosides as sweeteners at 500 ppm of total mogrosides.

[0210] A triple blend of mogrosides containing 5-10% by weight mogroside V and 5-10% by weight mogroside IIIE is perceived as having a weaker licorice flavor in a beverage with 500 ppm total mogrosides compared to siamenoside I alone. The blend of mogrosides may also reduce the licorice flavor of the beverage compared to siamenoside I alone in the beverage.

[0211] A blend of mogrosides containing 20% ​​by weight mogroside V or 10% by weight mogroside IIIE is generally recognized as being less astringent than siamenoside I alone in a beverage with 500 ppm total mogrosides. A blend of mogrosides may reduce the astringent mouthfeel compared to siamenoside I alone in a beverage.

Claims

1. 1. A diet beverage comprising a sweetening amount of a mogroside blend, said mogroside blend comprising, on a dry basis, at least about 70% siamenoside I; a. 0.01% to about 25% by weight on a dry basis of isomogroside V; b. about 0.01% to about 25% by weight on a dry basis of 11-oxomogroside V; c. about 0.01% to about 5% by weight on a dry basis of mogroside III; d. about 0.01% to about 5% by weight on a dry basis of mogroside IIE; e. about 0.01% to about 30% by weight on a dry basis of mogroside V; and f. about 0.01% to about 20% by weight of mogroside IIIE on a dry basis At least one of Including diet drinks.

2. the mogroside blend comprising, on a dry basis, at least about 70% siamenoside I; a. 0.01% to about 25% by weight on a dry basis of isomogroside V; b. about 0.01% to about 25% by weight on a dry basis of 11-oxomogroside V; c. about 0.01% to about 5% by weight on a dry basis of 11-oxomogroside III; d. about 0.01% to about 5% by weight on a dry basis of mogroside III; e. about 0.01% to about 5% by weight on a dry basis of 11-oxoisomogroside V; f. about 0.01% to about 5% by weight on a dry basis of mogroside IIE; g. about 0.01% to about 10% by weight on a dry basis of Mogroside IVA; h. about 0.01% to about 20% by weight on a dry basis of mogroside IIIA2; i. about 0.01% to about 20% by weight on a dry basis of mogroside IIA2; j. about 0.01% to about 5% by weight of mogroside IIA1 on a dry basis; k. about 0.01% to about 1% by weight on a dry basis of mogroside IA; l. about 0.01% to about 1% by weight on a dry basis of mogroside IE; m. about 0.01% to about 1% by weight on a dry basis of oxomogroside IIA1; n. about 0.01% to about 1% by weight on a dry basis of oxomogroside IIA2; o. about 0.01% to about 2.5% by weight on a dry basis of 11-oxomogroside IIA; p. about 0.01% to about 20% by weight on a dry basis of 11-oxomogroside IIE; q. about 0.01% to about 30% by weight on a dry basis of mogroside V; r. about 0.01% to about 20% by weight on a dry basis of mogroside IIIE; s. about 0.01% to about 20% by weight on a dry basis of 11-oxocyamenoside I; and / or t. about 0.01% to about 20% by weight on a dry basis of 11-oxomogroside IIIE At least one of 10. The diet beverage of claim 1, comprising:

3. 10. The diet beverage of claim 1, wherein the mogroside blend is present at a concentration of from about 10 ppm to about 600 ppm.

4. 10. The diet beverage of claim 1, wherein the mogroside blend is present at a concentration of from about 25 ppm to about 600 ppm.

5. 10. The diet beverage of claim 1, wherein the mogroside blend is present at a concentration of about 250 ppm to about 400 ppm.

6. 10. The diet beverage of claim 1, wherein the mogroside blend is present at a concentration of about 200 ppm to about 400 ppm.

7. 10. The diet beverage of claim 1, wherein said mogroside blend is the only sweetener in said beverage.

8. 10. The diet beverage of claim 1, comprising one or more additional sweeteners.

9. The additional sweetener is stevia, rebaudioside M, rebaudioside D, rebaudioside A, rebaudioside N, rebaudioside AM, rebaudioside O, rebaudioside E, steviolmonoside, steviolbioside, rubusoside, dulcoside B, dulcoside A, rebaudioside B, rebaudioside G, stevioside, rebaudioside C, rebaudioside F, rebaudioside I, rebaudioside H, rebaudioside L, rebaudioside 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, Monatin and its Salts (Monatin SS, RR, RS, SR), Curculin, Glycyrrhizic Acid and its Salts, Thaumatin (and its Variants), Monellin (and Amai protein (and variants thereof), sweet truffle protein (and variants thereof), mabinlin, brazzein (and variants thereof), hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, bayounoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, phlomisoside I, periandrin I, abrusoside A, cyclocaryoside I, sucralose, 7. The diet beverage of claim 6, wherein the sugar is selected from the group consisting of acesulfame potassium, aspartame, alitame, saccharin, synthetic derivatives of neohesperidin dihydrochalcone, cyclamate, neotame, dulcin, suosan, advantame, sorbitol, mannitol, lactitol, maltitol, xylitol, erythritol, allulose, tagatose, cellobiose, 5-ketofructose, and combinations thereof.

10. 7. The diet beverage of claim 6, wherein the additional sweetener is a caloric sweetener selected from the group consisting of sucrose, glyceraldehyde, dihydroxyacetone, erythrose, threose, erythrulose, arabinose, lyxose, ribose, xylose, ribulose, xylulose, allose, altrose, galactose, glucose, gulose, idose, mannose, talose, fructose, allulose, sorbose, tagatose, mannoheptulose, sedopertulose, octilose, fucose, rhamnose, arabinose, turanose, sialosose, high fructose corn syrup, high fructose starch-based syrup, and combinations thereof.

11. 11. The diet beverage of claim 10, wherein the caloric sweetener is selected from the group consisting of sucrose, high fructose corn syrup, high fructose starch-based syrup, fructose, glucose, and combinations thereof.

12. 9. The diet beverage of claim 8, wherein the caloric sweetener is present in an amount of from about 1% to about 10% by weight.

13. 10. The diet beverage of claim 1, wherein the beverage is selected from reduced-calorie and zero-calorie beverages.

14. 10. The diet beverage of claim 1, wherein the beverage is carbonated.

15. 10. The diet beverage of claim 1, wherein the beverage is non-carbonated.

16. 10. The diet beverage of claim 1, wherein the beverage is an alcoholic beverage.

17. 10. The diet beverage of claim 1, wherein the beverage has a sucrose equivalent of about 5% (w / v) to about 15% (w / v), about 5% (w / v) to about 10% (w / v), or about 10% (w / v) or greater.

18. 3. The diet beverage of claim 1 or claim 2, further comprising at least one organic acid salt selected from the group consisting of sodium gluconate, sodium citrate, sodium lactate, potassium gluconate, potassium citrate, potassium lactate, calcium gluconate, calcium citrate, calcium lactate, calcium gluconate lactate, magnesium gluconate, magnesium citrate, magnesium lactate, magnesium gluconate lactate, and anhydrous and hydrated forms thereof.

19. 1. A beverage concentrate or syrup comprising a sweetening amount of a mogroside blend when combined with a liquid matrix to produce a beverage, the mogroside blend comprising at least about 70% siamenoside I on a dry basis; a. 0.01% to about 25% by weight on a dry basis of isomogroside V; b. about 0.01% to about 25% by weight on a dry basis of 11-oxomogroside V; c. about 0.01% to about 5% by weight on a dry basis of mogroside III; d. about 0.01% to about 5% by weight on a dry basis of mogroside IIE; e. about 0.01% to about 30% by weight on a dry basis of mogroside V; and f. about 0.01% to about 20% by weight of mogroside IIIE on a dry basis At least one of A beverage concentrate or syrup comprising:

20. the mogroside blend comprising, on a dry basis, at least about 70% siamenoside I; a. 0.01% to about 25% by weight on a dry basis of isomogroside V; b. about 0.01% to about 25% by weight on a dry basis of 11-oxomogroside V; c. about 0.01% to about 5% by weight on a dry basis of 11-oxomogroside III; d. about 0.01% to about 5% by weight on a dry basis of mogroside III; e. about 0.01% to about 5% by weight on a dry basis of 11-oxoisomogroside V; f. about 0.01% to about 5% by weight on a dry basis of mogroside IIE; g. about 0.01% to about 10% by weight on a dry basis of Mogroside IVA; h. about 0.01% to about 20% by weight on a dry basis of mogroside IIIA2; i. about 0.01% to about 20% by weight on a dry basis of mogroside IIA; j. about 0.01% to about 5% by weight of mogroside IIA1 on a dry basis; k. about 0.01% to about 1% by weight on a dry basis of mogroside IA; l. about 0.01% to about 1% by weight on a dry basis of mogroside IE; m. about 0.01% to about 1% by weight on a dry basis of oxomogroside IIA1; n. about 0.01% to about 1% by weight on a dry basis of oxomogroside IIA2; o. about 0.01% to about 2.5% by weight on a dry basis of 11-oxomogroside IIA; p. about 0.01% to about 20% by weight on a dry basis of 11-oxomogroside IIE; q. about 0.01% to about 30% by weight on a dry basis of mogroside V; r. about 0.01% to about 20% by weight on a dry basis of mogroside IIIE; s. about 0.01% to about 20% by weight on a dry basis of 11-oxocyamenoside I; and / or t. about 0.01% to about 20% by weight on a dry basis of 11-oxomogroside IIIE At least one of 20. The beverage concentrate or syrup of claim 19, comprising:

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