Stable liquid concentrate composition

Abstract

Provided herein is a liquid concentrate composition comprising steviol glycosides, a stabilizer comprising xanthan and / or iota-carrageenan, and water. The steviol glycosides comprise rebaudioside M in an amount of about 800 ppm or more by total weight of the liquid concentrate composition. The pH of the liquid concentrate composition is less than about 7. Also described herein are methods of providing a food product, a food product obtainable by the method, and a method of providing a liquid concentrate composition.

Description

[Technical Field]

[0001] The present invention relates to liquid concentrate compositions containing steviol glycosides and methods for preparing the same. Also described herein are beverages and methods for preparing the beverages. [Background technology]

[0002] Sugars such as sucrose, fructose, and glucose provide a pleasant taste to beverages, foods, pharmaceuticals, and oral hygiene / cosmetic products. In particular, sucrose imparts a taste that is favorable to certain consumers. Although sucrose has an excellent flavor profile and sweetness characteristics, it is high in calories. Therefore, no-calorie or low-calorie sweeteners are desirable. However, low-calorie natural and synthetic sweeteners often have a flavor profile that is less favorable to certain consumers than sugars.

[0003] Steviol glycosides are natural sweet compounds obtained from the plant species Stevia rebaudiana. They are glycosides of the diterpene derivative steviol (ent-13-hydroxykaur-16-en-19-oic acid) and have been identified as a non-caloric sugar substitute with a desirable flavor profile. To date, the four major steviol glycosides found in Stevia leaves are dulcoside A (approximately 0.3%), rebaudioside C (approximately 0.6–1.0%), rebaudioside A (approximately 3.8%), and stevioside (9.1%), based on dry mass. The ratio of steviol glycosides can vary significantly depending on the plant strain. Other glycosides identified in Stevia include rebaudioside B, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside N, rebaudioside O, steviolbioside, and rubusoside. Rebaudioside M (sometimes referred to as rebaudioside X) and rebaudioside D have been identified as having particularly desirable flavor profiles.

[0004] Some applications require sweeteners to be delivered at high concentrations in liquid concentrates. However, due to the low water solubility of rebaudiosides, it can be difficult to incorporate rebaudiosides at the desired concentrations. For example, rebaudioside M has a solubility of about 1,400 ppm in water at a pH of about 7. In acidic conditions, the solubility of rebaudioside M is even lower. This can pose a particular barrier for use in beverages or beverage concentrates (sometimes referred to as "syrups"), which often have a pH below 7.

[0005] Therefore, it is desirable to develop a stable system that can provide high concentrations of rebaudioside under acidic conditions.

[0006] Summary of the Invention According to a first aspect of the present invention, there is provided a liquid concentrate composition comprising: Steviol glycosides, the steviol glycosides including rebaudioside M in an amount of about 800 ppm or more of the total mass of the liquid concentrate composition; a stabilizer comprising xanthan and / or iota-carrageenan; and water; However, the pH of the liquid concentrate composition is less than about 7.

[0007] In some embodiments, the liquid concentrate composition has a pH of less than about 5.

[0008] In some embodiments, the steviol glycosides are present in an amount of about 1000 ppm or more by weight of the liquid concentrate composition. In certain embodiments, the liquid concentrate composition comprises steviol glycosides in an amount of about 2,000 to about 5,000 ppm by weight of the liquid concentrate composition.

[0009] In some embodiments, the steviol glycosides comprise rebaudioside M in an amount of at least about 50% by weight of the steviol glycosides. In certain embodiments, the steviol glycosides comprise rebaudioside M in an amount of at least about 95% by weight of the steviol glycosides.

[0010] In some embodiments, the liquid concentrate composition comprises rebaudioside M in an amount from about 2,000 ppm to about 5,000 ppm by total weight of the liquid concentrate composition.

[0011] The liquid concentrate composition can be a stable suspension at a temperature below about 45°C.

[0012] In some embodiments, the stabilizer is present in the liquid concentrate composition in an amount of about 0.01 to about 2.0% by weight of the total liquid concentrate composition. In certain embodiments, the stabilizer is present in an amount of about 0.095 to about 0.3% by weight.

[0013] In some embodiments, the stabilizer comprises xanthan, and the xanthan is present in the liquid concentrate composition in an amount of about 0.01 to about 1.0% by weight of the total liquid concentrate composition. In certain embodiments, the xanthan is present in an amount of about 0.095% to about 0.25%.

[0014] In some embodiments, the stabilizer comprises iota-carrageenan, and the iota-carrageenan is present in the liquid concentrate composition in an amount of about 0.05 to about 1.0% by total weight. In certain embodiments, the iota-carrageenan is present in an amount of about 0.2% to about 0.35%.

[0015] In some embodiments, the liquid concentrate composition is a beverage base.

[0016] According to another aspect of the present invention, there is provided a method of providing a food product, the method comprising: diluting the liquid concentrate composition as described above with water to provide a food product, wherein the rebaudioside M is present in the food product in an amount less than about 800 ppm by weight of the food product.

[0017] In some embodiments, 1 part liquid concentrate composition is diluted with 4 to 7 parts water to provide a food product, where the food product is a beverage. In certain embodiments, the composition is diluted with 5 parts water.

[0018] According to another aspect of the present invention, there is provided a food product obtainable by the method described hereinabove. In a particular embodiment, there is provided a beverage obtainable by the method described hereinabove.

[0019] According to another aspect of the present invention, there is provided a kit comprising: stabilizers, including xanthan and / or iota-carrageenan; Steviol glycosides, including rebaudioside M, and Instructions for combining the stabilizer and steviol glycosides with water to form a liquid concentrate composition as described hereinabove.

[0020] According to another aspect of the present invention, there is provided a method of providing a liquid concentrate composition, the method comprising: Mixing a stabilizer comprising xanthan and / or iota-carrageenan, steviol glycosides, and water to form a liquid concentrate composition, wherein the steviol glycosides are present in the liquid concentrate composition in an amount of about 800 ppm or more, the liquid concentrate composition has a pH of less than about 7, and the mixing is performed at a temperature of about 45°C or less.

[0021] In some embodiments, the method of providing a liquid concentrate excludes any step involving heating the mixture to above about 45°C.

[0022] Further features and advantages of the present invention will become apparent from the following description of preferred embodiments of the invention, which is given by way of example only and should be read in conjunction with the accompanying drawings, in which: [Brief explanation of the drawings]

[0023] [Figure 1] 1 is a graph illustrating the turbidity of liquid concentrate compositions according to some embodiments of the present invention compared to other liquid concentrate compositions. [Figure 2] 1 is a graph showing the turbidity of liquid concentrate compositions according to some embodiments of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0024] In one embodiment of the invention, provided is a liquid concentrate composition comprising steviol glycosides comprising rebaudioside M in an amount of 800 ppm or more, a stabilizer comprising xanthan and / or iota-carrageenan, and water, wherein the liquid concentrate composition has a pH of about 7 or less.

[0025] As used herein, the term "liquid concentrate composition" refers to a composition that has a high sweetening capacity and can be used to prepare a sweetened food product, such as a beverage. In some embodiments, the liquid concentrate composition is a beverage base, in which case only water needs to be added to create the finished beverage product.

[0026] The inventors have surprisingly found that liquid concentrate compositions according to the present invention may be capable of steviol glycoside stabilization at high concentrations in acidic aqueous systems. In some cases, the methods for providing the liquid concentrate compositions do not require other processing steps, such as heating or spray drying. This, in turn, may reduce production costs.

[0027] The liquid concentrate composition of the present invention is an aqueous solution containing steviol glycosides.

[0028] As used herein, the term "steviol glycoside" can refer to a mixture of steviol glycosides or to a composition consisting of a single steviol glycoside. Each steviol glycoside can be any glycoside of the diterpene compound, steviol.

[0029] Steviol glycosides are typically about 150-450 times sweeter than sugars and can be extracted from plants of the genus Stevia using methods known in the art. Crude stevia extracts typically contain stevioside, steviolbioside, and several rebaudiosides, including rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside N, and rebaudioside O (sometimes referred to herein as "Reb" rather than "rebaudioside"). Alternatively, rebaudiosides can be prepared by bioconversion or fermentation. RebM in particular may have more desirable taste characteristics than other steviol glycosides.

[0030] The steviol glycoside may be provided in powder form before being added to the liquid concentrate composition. In some cases, the steviol glycoside component may contain other trace impurities related to the extraction or purification of the steviol glycoside or from the bioconversion of the component.

[0031] Steviol glycosides are present in the liquid concentrate composition in an amount of about 800 ppm or more by weight of the liquid concentrate composition. In some embodiments, steviol glycosides are present in an amount of about 1000 ppm or more, 2000 ppm or more, 3000 ppm or more, suitably about 2500 ppm or more by weight of the total liquid concentrate composition. In some embodiments, the liquid concentrate composition contains steviol glycosides in an amount of about 20,000 ppm or less, 15,000 ppm or less, 10,000 ppm or less, or 8,000 ppm or less by weight of the total liquid concentrate composition. In certain embodiments, the liquid concentrate composition contains steviol glycosides in an amount of about 2,000 to about 5,000 ppm by weight of the liquid concentrate composition.

[0032] The liquid concentrate composition comprises rebaudioside M in an amount of about 800 ppm or more. In some embodiments, the liquid concentrate composition comprises rebaudioside M in an amount of 1000 ppm or more, 2000 ppm or more, 3000 ppm or more, suitably about 2500 ppm or more by weight of the liquid concentrate composition. In some embodiments, the liquid concentrate composition comprises rebaudioside M in an amount of about 20,000 ppm or less, 15,000 ppm or less, 10,000 ppm or less, 8,000 ppm or less, suitably 6,000 ppm or less by weight of the liquid concentrate composition. In certain embodiments, the liquid concentrate composition comprises rebaudioside M in an amount of about 2,000 ppm to about 5,000 ppm by weight of the liquid concentrate composition.

[0033] Such high rebaudioside M-containing liquid concentrate compositions according to embodiments of the present invention, once diluted into a beverage product, can have a high enough sweetening capacity that the beverage product contains an appropriate amount of rebaudioside M to provide a desirable taste profile.

[0034] In some embodiments, the steviol glycosides of the liquid concentrate composition include rebaudioside M in an amount of about 30% or more, 50% or more, 80% or more, 90% or more, 95% or more, or 98% or more by weight of the steviol glycosides present in the liquid concentrate composition. In certain embodiments, the steviol glycosides of the liquid concentrate composition include rebaudioside M in an amount of about 95% or more by weight of the steviol glycosides.

[0035] In some embodiments, the liquid concentrate composition may further comprise additional sweeteners, flavoring agents, functional ingredients, and / or additives.

[0036] The additional sweetener can be any type of sweetener, such as natural, non-natural, or synthetic sweetener. In at least one embodiment, the at least one additional sweetener is selected from natural sweeteners other than stevia sweeteners. In another embodiment, the at least one additional sweetener is selected from synthetic high-intensity sweeteners. For example, the at least one additional sweetener can be a carbohydrate sweetener.Non-limiting examples of suitable carbohydrate sweeteners include sucrose, fructose, glucose, erythritol, maltitol, lactitol, sorbitol, mannitol, xylitol, D-psicose, D-tagatose, leucrose, trehalose, galactose, rhamnose, cyclodextrins (e.g., a-cyclodextrin, b-cyclodextrin, and g-cyclodextrin), ribulose, threose, arabinose, xylose, lyxose, Allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose or isomaltulose, erythrose, deoxyribose, gulose, idose, talose, erythrulose, xylulose, psicose, turanose, allose, cellobiose, glucosamine, mannosamine, fucose, fuculose, glucuronic acid, gluconic acid, gluconolactone, abequose, galactosamine , xylooligosaccharides (xylotriose, xylobiose, etc.), gentiooligosaccharides (gentiobiose, gentiotriose, gentiotetraose, etc.), galactooligosaccharides, sorbose, ketotriose (dehydroxyacetone), aldotriose (glyceraldehyde), nigerooligosaccharides, fructooligosaccharides (kestose, nystose, etc.), maltotetraose, maltotriol, tetrasaccharides, mannanoligosaccharides, maltooligosaccharides (maltotriol) Examples of suitable sugars include maltose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose, etc.), dextrin, lactulose, melibiose, raffmose, rhamnose, ribose, isomerized liquid sugars such as high fructose corn / starch syrup (HFCS / HFSS) (e.g., HFCS55, HFCS42, or HFCS90), coupling sugar, soybean oligosaccharides, glucose syrup, and combinations thereof.

[0037] In other embodiments, the additional sweetening agent is a carbohydrate sweetening agent selected from the group consisting of glucose, fructose, sucrose, D-psicose, and combinations thereof.

[0038] In some embodiments, the liquid concentrate composition is free of carbohydrate sweeteners.

[0039] In yet another embodiment, at least one additional sweetener is a synthetic sweetener. As used herein, the term "synthetic sweetener" refers to any composition that is not found in nature and that is characterized by a sweetness greater than that of sucrose, fructose, or glucose, yet is low in calories. Non-limiting examples of synthetic high-intensity sweeteners suitable for embodiments of the present disclosure include sucralose, acesulfame potassium, acesulfamic acid and its salts, aspartame, alitame, saccharin and its salts, neohesperidin dihydrochalcone, cyclamic acid, cyclamic acid and its salts, neotame, advantame, glucosylated steviol glycoside (GSG), and combinations thereof. In yet another embodiment, the additional sweetener can be a natural high-intensity sweetener. Suitable natural high-intensity sweeteners include mogroside IV, mogroside V, mogroside VI, isomogroside V, grosmomoside, neomogroside, Luo Han Guo sweetener, sweetener), siamenoside, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, baiyunoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, phlomisoside I, periandrin I, abrusoside A, steviolbioside, and cyclocarioside I.

[0040] In some embodiments, the liquid concentrate composition is free of artificial sweeteners.

[0041] For example, any suitable flavoring agent may be included, including, but not limited to, cola flavoring, diet cola flavoring, citrus flavoring such as orange flavoring (e.g., for orangeade) or lemon flavoring (e.g., for lemonade), juice cocktail flavoring, root beer flavoring, birch beer flavoring, fruit juice flavoring, tonic water flavoring, sports drink flavoring, and club soda flavoring.

[0042] For example, any functional ingredient can be included that provides a real or perceived health benefit to the composition. Suitable functional ingredients include, but are not limited to, antioxidants, dietary fiber sources, fatty acids, vitamins, glucosamine, minerals, preservatives, hydration agents, probiotic products, prebiotic products, weight management agents, osteoporosis management agents, phytoestrogens, long chain primary aliphatic saturated alcohols, plant sterols, and any combination thereof.

[0043] For example, any suitable additive can be included in the liquid concentrate composition, including, but not limited to, pH adjusters, carbohydrates, polyols, amino acids and their corresponding salts, polyamino acids and their corresponding salts, sugar acids and their corresponding salts, nucleotides, organic acids, inorganic acids, organic salts including organic acid salts and organic base salts, inorganic salts, caffeine, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, bulking agents, juice, dairy, grain and other plant extracts, flavonoids, alcohols, polymers, and any combination thereof.

[0044] The liquid concentrate compositions as described herein include a stabilizer. The inventors have determined that many stabilizers known in the art are ineffective at stabilizing liquid concentrate compositions at a pH below about 7. However, the inventors have found that xanthan and / or iota-carrageenan can provide a stabilizing effect in acidic steviol glycoside concentrate compositions.

[0045] The presence of a stabilizer has the effect of providing a more stable suspension of steviol glycosides at high steviol glycoside concentrations. The compositions according to the present disclosure can remain stable suspensions for longer periods, for example, for 3 days or more. This may advantageously allow for easier storage of the sweetener composition prior to preparing a ready-to-use beverage.

[0046] The amount of stabilizer in the composition will depend on the amount of liquid matrix (e.g., carbonated or non-carbonated water). In some cases, the stabilizer is present in the liquid concentrate composition in an amount of about 2.0% or less, 1.5% or less, 1.0% or less, 0.7% or less, 0.5% or less, 0.4% or less, suitably 0.35% or less by weight of the liquid concentrate composition.

[0047] In some cases, the stabilizer is present in the liquid concentrate composition in an amount of about 0.005% or more, 0.01% or more, 0.05% or more, 0.08% or more, 0.09% or more, suitably 0.095% or more by weight of the liquid concentrate composition.

[0048] Optionally, the stabilizer is present in the liquid concentrate composition in an amount of from about 0.095 to about 0.35% by weight of the liquid concentrate composition.

[0049] In some cases, the stabilizer comprises xanthan. In some cases, the stabilizer comprises xanthan and does not comprise iota-carrageenan. In some cases, the stabilizer consists of xanthan.

[0050] Any suitable type of compatible xanthan gum can be used. The presence of xanthan may increase the viscosity of the composition compared to a composition that does not contain xanthan, but the inventors have determined that compositions that contain xanthan are highly pseudoplastic (i.e., shear-thinning) and therefore easier to mix, despite the increased viscosity. The amount of xanthan present in the composition may depend on the amount of liquid matrix present.

[0051] In some cases, xanthan is present in an amount of about 1.0% or less, 0.7% or less, 0.5% or less, 0.45% or less, 0.4% or less, suitably 0.3% or less, suitably 0.25% or less by weight of the liquid concentrate composition.

[0052] In some cases, xanthan is present in an amount of about 0.01% or more, 0.05% or more, 0.07% or more, 0.090% or more, suitably 0.095% or more by weight of the liquid concentrate composition. Suitably, xanthan is present in an amount of about 0.095 to about 0.25% by weight of the liquid concentrate composition.

[0053] Without wishing to be bound by theory, it is believed that the addition of xanthan increases viscosity by providing a polymer network. The polymer network may prevent the steviol glycoside particles from settling, thereby providing a stable suspension in which the steviol glycoside particles are suspended throughout the liquid matrix. That is, the concentration at which steviol glycosides are present and the liquid concentrate composition remains a stable suspension may be higher than in a composition that does not contain xanthan. This effect can be observed even at low temperatures (below 45°C), acidic conditions (pH less than 7), and without the need to apply any heat to the composition.

[0054] In some cases, the stabilizer comprises iota-carrageenan. In some cases, the stabilizer comprises iota-carrageenan and is free of xanthan. In some cases, the stabilizer consists of iota-carrageenan.

[0055] Carrageenans are classified according to their chemical structure and named mu-, kappa-, nu-, iota-, lambda-, theta-, and quasi-carrageenan depending on their sulfate group and anhydro-D-galactose content, respectively. The most common types of carrageenan on the market are kappa-, iota-, and lambda-. The properties of each type of carrageenan vary depending on the cations present.

[0056] The carrageenan used in some embodiments of the present invention is iota-carrageenan. Iota-carrageenan produces a thixotropic dispersion (time-dependent shear thinning) in cold water containing dissolved calcium ions (tap water generally contains calcium ions). Therefore, compositions containing iota-carrageenan maintain viscosity in a static state but have the effect of reducing viscosity under shear stress, potentially making them easier to mix. Iota-carrageenan gels most strongly with calcium, and the gel formed is elastic and does not exhibit syneresis (separation of the liquid from the gel). The gel formed can provide a crosslinked network structure within the solution. Iota-carrageenan can be used at low temperatures (e.g., below 45°C), while kappa-carrageenan is not suitable for use at low temperatures due to its low solubility. Lambda-carrageenan does not produce a thixotropic dispersion or polymer network in the presence of metal ions.

[0057] The amount of iota-carrageenan present in the composition may depend on the amount of liquid matrix present. In some cases, iota-carrageenan is present in an amount of about 1.0% or less, 0.8% or less, 0.6% or less, 0.5% or less, 0.4% or less, suitably 0.35% or less by weight of the liquid concentrate composition.

[0058] In some cases, iota-carrageenan is present in an amount of about 0.01% or more, 0.05% or more, 0.08% or more, 0.1% or more, 0.12% or more, 0.14% or more, 0.16% or more, 0.18% or more, suitably 0.2% or more by weight of the liquid concentrate composition. Suitably, iota-carrageenan is present in an amount of about 0.2 to about 0.35% by weight of the liquid concentrate composition.

[0059] Without wishing to be bound by theory, it is believed that the addition of iota-carrageenan causes the formation of a gel in the composition, which results in a cross-linked network structure that allows the separation of steviol glycoside particles in the solution. That is, the gel allows the steviol glycoside particles to be stably suspended within the composition. In this way, the concentration at which steviol glycosides are present and the liquid concentrate composition remains a stable suspension may be higher than in a composition that does not contain iota-carrageenan. This effect can be observed even at low temperatures (below 45°C), under acidic conditions (pH less than 7), and without the need to apply any heat to the composition.

[0060] In some cases, the stabilizer comprises xanthan and iota-carrageenan. In some cases, the stabilizer consists of xanthan and iota-carrageenan.

[0061] The viscosity of the liquid concentrate composition may depend on the components present. In particular, the viscosity may depend on the amount of xanthan and / or iota-carrageenan present. In some cases, the viscosity of the liquid concentrate composition is about 1 mPa or more, or 5 mPa or more, or 10 mPa or more (as measured with an Antan Paar Physica MCR301 rheometer).

[0062] In some embodiments, the water contains calcium ions. In some embodiments where the compositions described herein include a stabilizer comprising iota-carrageenan, the calcium ions assist in the formation of a gel.

[0063] According to some embodiments described herein, the liquid concentrate composition comprises a food-compatible sealant. Any suitable food-compatible sealant can be used, including, but not limited to, trisodium citrate, sodium hexametaphosphate, sodium pyrophosphate, trisodium phosphate, tetrasodium pyrophosphate, sodium tripolyphosphate, disodium phosphate, ethylenediaminetetraacetic acid disodium salt, their corresponding conjugate acids, potassium salts, and any combination thereof. In some cases, the food-compatible sealant comprises trisodium citrate. In some cases, the food-compatible sealant consists of trisodium citrate.

[0064] The amount of food-compatible sequestrant present in the liquid concentrate composition may be selected according to the amount of metal ions present in the water ("water hardness"). For example, water with a high calcium content (e.g., "hard water") may contain a higher concentration of sequestrant, especially when the stabilizer includes iota-carrageenan. The food-compatible sequestrant may reduce the availability of free metal ions (if present) in the aqueous solution. Without wishing to be bound by theory, it is believed that this allows for control of the degree of gel formation in the liquid concentrate composition, especially when the stabilizer includes iota-carrageenan.

[0065] In some cases, the food-compatible sequestrant is present in the liquid concentrate composition in an amount of about 2.0% or less, 1.5% or less, 1.0% or less, 0.7% or less, 0.5% or less, 0.3% or less, suitably 0.2% or less, suitably 0.15% or less by weight of the liquid concentrate composition. In some cases, the food-compatible sequestrant is present in the liquid concentrate composition in an amount of about 0.01% or more, 0.03% or more, 0.05% or more, suitably 0.07% or more by weight of the liquid concentrate composition.

[0066] Optionally, the food-compatible sequestrant is present in the liquid concentrate composition in an amount of about 0.07 to about 0.15% by weight of the liquid concentrate composition.

[0067] The liquid concentrate compositions disclosed herein are acidic, having a pH of about 7 or less, 5 or less, 4 or less, suitably 3 or less. In some cases, the pH of the liquid concentrate composition may be about 0.1 or more, 0.5 or more, 1 or more, 1.5 or more, suitably 2 or more.

[0068] In some cases, the pH of the liquid concentrate composition may be approximately 0-7, 0.5-6, 1-5, 1.5-4, suitably 2-3.

[0069] The liquid concentrate composition may contain a food-compatible acid.Any suitable food-compatible acid can be used, including but not limited to citric acid, phosphoric acid, malic acid, ascorbic acid, benzoic acid, lactic acid, fumaric acid, adipic acid, tartaric acid, gluconic acid, succinic acid, maleic acid, cinnamic acid, glutaric acid, or carbonic acid, and any combination thereof.In some cases, the food-compatible acid comprises citric acid.In other cases, the food-compatible acid consists of citric acid.

[0070] In some cases, the food-compatible acid is present in the liquid concentrate composition in an amount of about 2.5% or less, 2% or less, 1.5% or less, 1% or less, suitably 0.8% or less by weight of the liquid concentrate composition. In some cases, the food-compatible acid is present in the liquid concentrate composition in an amount of about 0.01% or more, 0.05% or more, 0.1% or more, 0.2% or more, 0.3% or more, suitably 0.4% or more by weight of the liquid concentrate composition.

[0071] Optionally, the food-compatible acid is present in the liquid concentrate composition in an amount of about 0.4 to about 0.8% by weight of the liquid concentrate composition.

[0072] In some cases, the food-compatible acid present in the liquid concentrate composition will be selected to provide the composition with a pH in the ranges described hereinabove.

[0073] Liquid concentrate compositions according to embodiments described herein may provide stable suspensions at temperatures below about 45°C.

[0074] In some cases, this stable suspension may be maintained even upon standing for extended periods of time.

[0075] A standard method for characterizing the dispersion stability of a sample is given in ISO standard TR 13097. One parameter that can be obtained by this standard method that is particularly suitable for measuring the dispersion stability of concentrated solutions is: whole The Turbiscan Stability Index (TSI) is the most commonly used index for vehicle stability. whole The quantitative TSI indicates the turbidity of a sample and is typically measured using static multiple light scattering (SMLS) on a Turbiscan instrument (e.g., Turbiscan LAB, Turbiscan TOWER, and Turbiscan AGS).

[0076] During the measurement, the turbidity profile of the emulsion is scanned over the length of the sample. The readhead of the measurement device consists of a near-infrared light source (λ = 880 nm) and two synchronous detectors. The transmission detector receives the light that has passed through the sample (T), while the backscatter detector receives the light that has been backscattered by the sample (BS). The transmission and backscattering of light by the sample are measured every 20 μm, so that a detailed profile over the length of the sample is recorded. By repeating the scanning of the sample at different time (t) intervals, the movement of dispersed particles in the liquid system can be monitored.

[0077] whole The quantitative Turbiscan Stability Index (TSI) sums all variations detected over the length of the sample to provide a single parameter that allows the physical stability of different samples to be compared.

[0078] The TSI of a sample is calculated using the following formula:

number

[0079] In some cases, the liquid concentrate compositions according to some embodiments described herein, after standing for 17 hours, whole Turbiscan stability index number The Total Sugar Index (TSI) is about 10 or less, 5 or less, 8 or less, 6 or less, 5 or less, 4 or less, 3 or less, 2 or less, suitably 1.5 or less.

[0080] In some cases, the liquid concentrate compositions according to some embodiments described herein, after standing for 72 hours, whole Turbiscan stability index number (TSI) is about 15 or less, 12 or less, 10 or less, 9 or less, 8 or less, suitably 7 or less. In some cases, the liquid concentrate composition may exhibit this turbidity level even after standing for 90 hours.

[0081] Another aspect of the invention is a method for preparing a liquid concentrate composition, comprising combining a stabilizer, as described hereinabove, with steviol glycosides and water such that the steviol glycosides are present in the liquid concentrate composition in an amount of about 800 ppm or more and the pH is less than about 7.

[0082] In some instances, the components are mixed such that the liquid concentrate composition has a steviol glycoside concentration as described hereinabove. In certain embodiments, the steviol glycoside comprises rebaudioside M, and the components are mixed such that the liquid concentrate composition has a rebaudioside M concentration as described hereinabove.

[0083] In some instances, the liquid concentrate composition has a pH as described hereinabove.

[0084] The components of the liquid concentrate composition are mixed at a temperature of about 45° C. or less. For example, the components may be mixed at a temperature of less than 30° C. In some embodiments, the components are mixed at ambient temperature. Surprisingly, the inventors have determined that stable liquid concentrate compositions comprising xanthan and / or iota-carrageenan stabilizers can be prepared at relatively low temperatures.

[0085] In some embodiments, the method of providing a liquid concentrate excludes any step involving heating the mixture above about 45° C. Specifically, such embodiments may include preparing the liquid concentrate composition without the step of heating the components above about 45° C., in which case the liquid concentrate composition has a viscosity of 1000 ppm or less after standing for 17 hours. whole Turbiscan stability index number is approximately 5 or less, and / or after 72 hours whole Turbiscan stability index number is approximately 15 or less.

[0086] This may advantageously allow for the preparation of stable liquid concentrate compositions, such as beverage concentrates, without the need for heating machinery or energy-intensive heating steps, and thus, the preparation of the liquid concentrate compositions of the present invention may be more economical and energy-efficient.

[0087] In another embodiment of the present invention, provided is a kit for preparing the liquid concentrate composition as described hereinabove. The kit includes a stabilizer comprising xanthan and / or iota-carrageenan. The kit also includes a steviol glycoside, wherein the steviol glycoside comprises rebaudioside M. The kit further includes instructions for combining the stabilizer and the steviol glycoside with water to provide the liquid concentrate composition as described hereinabove.

[0088] The liquid concentrate composition can be used to prepare a food product. In some cases, the liquid concentrate composition is a beverage concentrate. The food product prepared using the liquid concentrate composition may be a beverage. The beverage concentrate or beverage syrup (sometimes referred to as "throw syrup") is used to prepare a ready-to-drink beverage by mixing the beverage concentrate or syrup with a predetermined volume of liquid (e.g., non-carbonated water or carbonated water) and optionally additional components. In certain embodiments, the liquid concentrate composition is a beverage base, in which case the ready-to-drink beverage is prepared by mixing the beverage base with a predetermined volume of liquid (e.g., non-carbonated water or carbonated water) without the need to add any additional components.

[0089] Beverage concentrates can be processed by the consumer into beverage products (sometimes referred to as "ready-to-drink beverages"). Such beverage concentrates can be processed into beverage products by adding liquid (e.g., still or carbonated water) and may be referred to as "premix" products. Beverage concentrates can be concentrates for alcoholic or non-alcoholic beverages. Beverage concentrates for non-alcoholic beverages can be for non-alcoholic beverages that are cold drinks (including fruit-flavored non-alcoholic beverages and supplemental drinks such as high-energy or high-protein sports drinks) or hot drinks (e.g., tea, cocoa, hot chocolate, coffee).

[0090] In some embodiments, a method for preparing a ready-to-drink beverage product is provided, in which a liquid concentrate composition described herein is diluted with water to provide a beverage product, wherein rebaudioside M is present in the beverage product in an amount of about 800 ppm or less, 600 ppm or less, suitably 500 ppm or less by weight of the food product. In some embodiments, rebaudioside M is present in the beverage product in an amount of about 10 ppm or more, 50 ppm or more, suitably 100 ppm or more by weight of the beverage product. Suitably, rebaudioside M is present in the food product in an amount of about 50 ppm to about 600 ppm by weight of the beverage product.

[0091] In some embodiments, 1 part liquid concentrate composition is diluted with 4-7 parts, suitably 5-6 parts, suitably 5 parts water to form a ready-to-drink beverage product.

[0092] Non-limiting examples of ready-to-drink beverage products that may be prepared from the beverage concentrates of the present invention include carbonated beverages (including, but not limited to, non-alcoholic carbonated beverages), non-carbonated beverages (including, but not limited to, non-alcoholic non-carbonated beverages, such as flavored waters and sweet tea- or coffee-based beverages), fruit-flavored beverages, fruit juices, tea, milk, coffee, and especially reduced- or light-sugar products. Other types of beverage products not mentioned herein but that traditionally contain one or more nutritive sweeteners may also be contemplated in the context of the present invention, especially reduced- or light-sugar products. Examples of non-carbonated and carbonated beverage products include cola, diet cola, soda, diet soda, citrus-flavored beverages, such as orange-flavored beverages (e.g., orangeade) or lemon-flavored beverages (e.g., lemonade), juice cocktails, root beer, birch beer, any soft drink, sparkling fruit juice, water, sparkling water, tonic water, sports drinks, and club soda. Beverage products can also include non-alcoholic (soft) or alcoholic beverages, such as any beer (including ale, pilsner, lager, or derivatives thereof), malt liquor, red wine, white wine, sparkling wine, fortified wine, wine cooler, wine spritzer, any pre-made cocktail mix (including margarita mix, sour mix, or daiquiri mix), any fermented fruit or tea drink, hard liquor, and any flavored liquor, such as brandy, schnapps, bitters, or cordial. Beverage products can also include any dairy, milk, or cream product, or any dairy, cream, or milk substitute, such as half-and-half, non-dairy creamer, powdered creamer, flavored creamer, soy milk products, and lactose-free dairy products. Beverage products can also include any fruit or vegetable juice, in whole juice concentrate, or powdered form, as well as any combination of fruit juice, vegetable juice, or other beverage.Beverage products may also include coffee, any coffee drink, any coffee flavored syrup, tea, iced tea, and cocoa, and any combination of any of these.

[0093] Another aspect of the present invention is a food product obtainable from the method described hereinabove. For example, the food product may be a beverage obtainable from the method described hereinabove. In particular, embodiments of the present invention include the ready-to-drink beverages listed hereinabove prepared by the method described hereinabove. [Example]

[0094] Example 1 Experiments were conducted to evaluate the dispersion stability properties of example liquid concentrate compositions. Table 1 lists the compositions that were prepared.

[0095] Each sample was prepared by combining dry ingredients, including the stabilizer (if present), sequestrant (if present), steviol glycosides, and citric acid, then combining the dry ingredients with tap water, and then vigorously mixing the ingredients to produce a homogenous solution.

[0096] In all samples, the steviol glycoside content was greater than 95% reb M and was adjusted to 100% with tap water at 10°C.

[0097] The pH of each sample was measured using a standard pH meter.

[0098] Sample 1 is a control sample containing reb M but no stabilizer; Samples 2, 4, and 6 are examples of liquid concentrate compositions according to the present invention in which the stabilizer includes xanthan and / or iota-carrageenan; and Samples 3, 5, 7, and 8 are reference examples employing alternative stabilizers. [Table 1]

[0099] Samples 1 (no stabilizer), 3 (pectin stabilizer), 7 (gellan / pectin / locust bean stabilizer), and 8 (gellan / pectin / locust bean stabilizer and sequestrant) immediately exhibited visible precipitation, while samples 2 (iota-carrageenan stabilizer and sequestrant), 4 (xanthan / guar stabilizer), 5 (guar stabilizer), and 6 (xanthan stabilizer) formed stable suspensions.

[0100] Samples 1, 2, 5, and 6 were stored in a refrigerator for a total of 90 hours. The dispersion stability characteristics of 1, 2, 5, and 6 were evaluated by measuring the turbidity of each sample over time. In this way, the stability of the compositions over time can be determined.

[0101] Turbidity measurements were performed using a Turbiscan TOWER instrument, which measures the Turbiscan Stability Index (TSI), a unitless measure of turbidity. Measurements were taken at the top and bottom of each sample, as well as across the length of the sample. TSI is measured by static multiple light scattering (SMLS). A lower TSI indicates less backscattering of light from the sample, thereby indicating a more stable suspension. Measurements were performed in triplicate. The average turbidity results at each time point for Samples 1, 2, 5, and 6 are shown in Table 2. Figure 1 graphically depicts the turbidity results, and the numbers used in the legend to Figure 1 correspond to the sample numbers listed in Table 2. [Table 2]

[0102] Both Samples 2 (carrageenan stabilizer) and 6 (xanthan stabilizer) showed no apparent precipitation after standing for 17 hours 42 minutes and 90 hours. Sample 5 (guar stabilizer) exhibited visible precipitation after 24 hours, so a turbidity measurement at T=90 hours was not taken.

[0103] It can be seen that Samples 2 and 6 exhibited the best dispersion properties, both being the most stable suspensions with an overall TSI of less than 1.5 after 17 hours and 42 minutes.

[0104] Example 2 Further experiments were conducted by preparing liquid concentrate compositions according to embodiments of the present invention. The amount of stabilizer in each sample was varied. The compositions prepared as Samples 9-12 are listed in Table 3. Samples 9-12 were prepared in the same manner as Samples 1-8. [Table 3]

[0105] The dispersion properties of Samples 9-12 over time were determined in the same manner as in Example 2. The turbidity measurements of Samples 9-12, measured using a Turbiscan TOWER instrument, are shown in Table 4 and Figure 2. [Table 4]

[0106] Samples 9-12 each exhibited low overall TSI measurements after standing for 4 days. Sample 11 exhibited the best dispersion properties, with the solution remaining a stable suspension over 4 days with the lowest turbidity value without any visible precipitation.

[0107] Example 3 Food products were prepared from liquid concentrate composition samples 9 to 12. Instant beverages were prepared by combining 1 part liquid concentrate composition with 5 parts carbonated water.

[0108] For each sample, 33.33g of concentrate was combined with 166.67g of carbonated water and stirred. The samples came out completely clear and showed no precipitation.

[0109] A comparative instant beverage product was prepared with the same reb M and citric acid content but without stabilizers and compared to the instant beverage products prepared from Samples 9-12. The comparative beverage product samples were visually indistinguishable from diluted Samples 9-12.

[0110] Each of the diluted Samples 9-12 was tasted and the flavor was compared to the flavor of the comparative reb M instant beverage. The flavor of Samples 9-12 was found to be indistinguishable from the flavor of the comparative reb M instant beverage, indicating that the stabilizer components present in Samples 9-12 do not adversely affect flavor or sweetness.

[0111] The above-described embodiments should be understood as illustrative examples of the present invention. Additional embodiments of the present invention are contemplated. It should be understood that any feature described with respect to any one embodiment may be used alone or in combination with other features described, and may also be used in combination with one or more features of any other embodiment or any combination of any other embodiments. Furthermore, equivalents and modifications not described above may be employed without departing from the scope of the present invention, which is defined in the appended claims.

Claims

1. 1. A liquid concentrate composition comprising: a liquid concentrate composition containing steviol glycosides, the steviol glycosides comprising rebaudioside M in an amount of 1000 ppm or more based on the total weight of the liquid concentrate composition; a stabilizer comprising xanthan and / or iota-carrageenan, said stabilizer being present in said liquid concentrate composition in an amount of 0.05% or greater, based on the total weight of said liquid concentrate composition; and water wherein the pH of the liquid concentrate composition is less than 5.

2. 2. The liquid concentrate composition of claim 1, wherein the steviol glycoside comprises rebaudioside M in an amount of at least 50% based on the weight of the steviol glycoside.

3. 2. The liquid concentrate composition of claim 1, wherein the steviol glycoside comprises rebaudioside M in an amount of at least 95% based on the weight of the steviol glycoside.

4. 10. The liquid concentrate composition of claim 1, wherein the liquid concentrate composition is a stable suspension at a temperature below 45[deg.]C.

5. 10. The liquid concentrate composition of claim 1, wherein the xanthan is present in the liquid concentrate composition in an amount of 0.01 to 1.0%, based on the total weight of the liquid concentrate composition.

6. 10. The concentrated liquid composition of claim 1, wherein the iota-carrageenan is present in the liquid concentrate composition in an amount of 0.05 to 1.0%, based on the total weight of the liquid concentrate composition.

7. The liquid concentrate composition of claim 1 , wherein the liquid concentrate composition comprises a food-compatible sequestrant.

8. 8. The liquid concentrate composition of claim 7, wherein the food-compatible sequestrant is present in the liquid concentrate composition in an amount of 0.01 to 2.0%, based on the total weight of the liquid concentrate composition.

9. The food-compatible sequestrant is Trisodium citrate, sodium hexametaphosphate, sodium acid pyrophosphate, trisodium phosphate, tetrasodium pyrophosphate, sodium tripolyphosphate, disodium phosphate, ethylenediaminetetraacetic acid disodium salt, and their corresponding conjugate acids, potassium salts, and mixtures thereof 9. The liquid concentrate composition of claim 7 or claim 8, selected from the group consisting of:

10. 9. The liquid concentrate composition of claim 8, wherein the food-compatible sequestrant comprises trisodium citrate.

11. The liquid concentrate composition comprises: Citric acid, phosphoric acid, malic acid, ascorbic acid, benzoic acid, lactic acid, fumaric acid, adipic acid, tartaric acid, gluconic acid, succinic acid, maleic acid, cinnamic acid, glutaric acid or carbonic acid, and mixtures thereof 10. The liquid concentrate composition of claim 1, comprising a food-compatible acid selected from the group consisting of:

12. 12. The liquid concentrate composition of claim 11, wherein the food-compatible acid is present in the liquid concentrate composition in an amount of 0.01 to 2.5%, based on the total weight of the liquid concentrate composition.

13. 13. The liquid concentrate composition of claim 11 or claim 12, wherein the food-compatible acid comprises citric acid.

14. 10. The liquid concentrate composition of claim 1, wherein the liquid concentrate composition has a viscosity of 1 mPa·s or greater.

15. 10. The liquid concentrate composition of claim 1, wherein the liquid concentrate composition has an overall Turbiscan stability index evaluated according to ISO standard TR 13097 of 5 or less after standing for 17 hours.

16. 10. The liquid concentrate composition of claim 1, wherein the liquid concentrate composition has an overall Turbiscan stability index evaluated according to ISO standard TR 13097 of 15 or less after standing for 72 hours.

17. 1. A method for producing a food product, comprising:

10. Diluting the liquid concentrate composition of claim 1 with water to provide said food product. wherein rebaudioside M is present in the food product in an amount of 800 ppm or less, based on the weight of the food product.

18. 18. The method of claim 17, wherein 1 part liquid concentrate composition is diluted with 4 to 7 parts water to provide a food product, said food product being a beverage.

19. A kit comprising: containing a stabilizer comprising xanthan and / or iota-carrageenan; a steviol glycoside, wherein the steviol glycoside comprises rebaudioside M; and and instructions for combining the stabilizer and the steviol glycoside with water to provide the liquid concentrate composition of claim 1. The kit.

20. 1. A method for producing a liquid concentrate composition, comprising: combining a stabilizer comprising xanthan and / or iota-carrageenan, steviol glycosides, and water to provide the liquid concentrate composition. wherein the steviol glycoside is present in the liquid concentrate composition in an amount of 1000 ppm or more, based on the total weight of the liquid concentrate composition; the stabilizer is present in the liquid concentrate composition in an amount of 0.05% or more, based on the total weight of the liquid concentrate composition; the liquid concentrate composition has a pH of less than 5; and the combining is performed at a temperature of 45°C or less.

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