Concentrates and uses, including stevia blends

Abstract

To provide steviol glycoside blends having aqueous solubility suitable for beverage syrup concentrates, methods of preparing concentrates from the blends, which are beverage syrups and beverages, and methods of improving the solubility and reducing foaming of stevia blends.SOLUTION: A stevia blend comprises (i) about 20 wt.% to less than about 70 wt.% of a steviol glycoside mixture containing reb M and (ii) about 25 wt.% to about 80 wt.% of reb N. The blend exhibits superior aqueous solubility at 0.25 wt.%-0.4 wt.% compared to a blend of only the steviol glycoside mixture containing reb M.SELECTED DRAWING: None

Description

[Technical Field]

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS This application claims priority to U.S. Provisional Patent Application No. 62 / 643,037, filed March 14, 2018, and U.S. Provisional Patent Application No. 62 / 679,193, filed June 1, 2018. The contents of the above-referenced applications are incorporated by reference in their entireties.

[0002] FIELD OF THE INVENTION The present invention generally relates to concentrated solutions of steviol glycosides and, optionally, mogrosides suitable for preparing beverage syrups and, ultimately, beverages. Methods for preparing the beverage syrups and beverages from the concentrated solutions are also provided herein. [Background technology]

[0003] Stevia is the common name for Stevia rebaudiana (Bertoni), a perennial shrub in the Asteraceae (Compositae) family native to Brazil and Paraguay. Stevia leaves, aqueous leaf extracts, and purified steviol glycosides isolated from stevia have been developed as desirable sweeteners, both non-caloric and naturally occurring. Steviol glycosides isolated from Stevia rebaudiana include stevioside, rebaudioside A, rebaudioside C, dulcoside A, rubusoside, steviolbioside, rebaudioside B, rebaudioside D, and rebaudioside F.

[0004] Reb M (also known as rebaudioside X), (13-[(2-O-β-D-glucopyranosyl-3-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]ent kaur-16-en-19-oic acid-[(2-O-β-D-glucopyranosyl-3-O-β-D-glucopyranosyl-β-D-glucopyranosyl) ester], was isolated from Stevia rebaudiana and characterized. [ka]

[0005] Many steviol glycosides are present in trace amounts in Stevia rebaudiana, including Reb M, which represents only about 0.05%–0.5% by weight of the leaves. Recently, Reb M has been found to be useful as a sweetener for beverages.

[0006] Concentrations of at least 0.25% (% w / w) are useful in beverage syrups. Syrups having such concentrations can be easily diluted to form beverages. However, crystalline rebaudioside M compositions have poor aqueous solubility and dissolution properties in beverage formulations. For example, certain crystalline compositions containing about 75-90% rebaudioside M and about 25-10% rebaudioside D by weight cannot be dissolved at room temperature above a concentration of 0.1-0.15% (% w / w).

[0007] Increasing the temperature of the steviol glycoside solution can increase solubility, as can the addition of a co-solvent such as ethanol. However, these are not desirable approaches compatible with syrup manufacturing processes.

[0008] Reb M dosing skids have been developed to address solubility issues when blending syrups into full strength beverages at the bottler level, but such equipment is expensive and must be installed at each bottler.

[0009] Therefore, there remains a need for a method to provide a concentrated solution of steviol glycoside sweeteners specific to beverage syrups. Summary of the Invention

[0010] The present invention generally relates to the use of reb N, mogroside V, and siamenoside I in certain amounts to improve the solubility of certain stevia blends that have insufficient solubility to be formulated at relevant beverage syrup concentrations (approximately 0.25-0.4 wt%). In particular, the use of reb N, mogroside V, and siamenoside I improves the solubility of stevia blends containing reb M, optionally in combination with any of reb A, reb B, reb D, reb E, reb O, and combinations thereof. The use of reb N, mogroside V, and siamenoside I described herein not only improves solubility, but also provides blends with a similar taste profile compared to reb M and / or RebM80. Moreover, in some embodiments, the use of reb N, mogroside V, and siamenoside I described herein reduces foaming.

[0011] The present invention also generally relates to blends that exhibit superior aqueous solubility at relevant beverage syrup concentrations (about 0.25-0.4 wt%) compared to crystalline reb M or RebM80 alone. The increased aqueous solubility enables the production of beverages prepared from these concentrates, eliminating the need for skids, heating steps, and / or additional solubilizing reagents during production. The resulting beverages have a taste profile similar to beverages sweetened with reb M or RebM80. In some embodiments, beverage syrups prepared from the concentrates exhibit reduced foaming compared to beverage syrups when incorporated into beverages.

[0012] The blends of the present invention can be formulated into concentrates having a steviol glycoside concentration, e.g., about 0.25 wt% to about 0.4 wt% (up to about 600 ppm), required for formulating beverage syrups to prepare diet beverages. The concentrates are transparent upon visual inspection. Thus, the present invention provides concentrates comprising water and the blends of the present invention, having a steviol glycoside content of about 0.25 wt% to about 0.4 wt%.

[0013] The present invention also provides a super concentrate containing about 1 wt% to about 10 wt% steviol glycoside content, prepared by (i) combining a blend of the present invention and water at room temperature to provide a mixture, wherein both the blend and water are present in amounts necessary to provide a desired steviol glycoside concentration / wt% (e.g., about 2%), and (ii) stirring the mixture at room temperature for at least 10 minutes. The resulting super concentrate is cloudy, i.e., not a solution.

[0014] The super concentrate can be diluted to concentrations typical of beverage syrups, e.g., about 0.25-0.4 wt%, to provide a clear concentrate upon visual inspection. This process is carried out without heating, the addition of solubilizing agents, or expensive skids. Thus, the concentrate is prepared by (i) diluting the super concentrate with water to the desired steviol glycoside concentration / wt% (e.g., about 0.25 wt%) and (ii) mixing for at least about 10 minutes.

[0015] A beverage syrup can be prepared from the concentrate by adding beverage syrup ingredients, or the concentrate is the beverage syrup.

[0016] The beverage syrup of the present invention can be incorporated into beverages using typical equipment found in bottling facilities. A method for preparing a beverage includes mixing the beverage syrup of the present invention with a quantity of dilution water. The volume ratio of syrup to water is typically about 1:3 to about 1:8.

[0017] In certain embodiments, the beverage of the present invention is a reduced-calorie or zero-calorie carbonated beverage and the blend is the only sweetener. [Brief explanation of the drawings]

[0018] [Figure 1] Figure 1 shows the foam height of Reb A+MogV blends in the final beverage at total concentrations of 100, 300 and 500 ppm. The X and Y axes show the percentage of MogV in each blend and foam height (mL), respectively. [Figure 2]Figure 1 shows the foam height of RebM+MogV blends in the final beverage at total concentrations of 100, 300 and 500 ppm. The X and Y axes show the percentage of MogV in each blend and foam height (mL), respectively. [Figure 3] Figure 1 shows the foam disappearance times of Reb A + MogV blends in the final beverage at total concentrations of 100, 300 and 500 ppm. The X and Y axes show the percentage of MogV in each blend and the foam disappearance time (s), respectively. [Figure 4] Figure 1 shows the foam disappearance times of RebM+MogV blends in the final beverage at total concentrations of 100, 300 and 500 ppm. The X and Y axes show the percentage of MogV in each blend and the foam disappearance time (s), respectively. [Figure 5] Figure 1 shows the foam height of Reb A + siamenoside I blends in the final beverage at total concentrations of 100, 300, and 500 ppm. The X and Y axes show the percentage of siamenoside I in each blend and foam height (mL), respectively. [Figure 6] Figure 1 shows the foam height of RebM + siamenoside I blends in the final beverage at total concentrations of 100, 300, and 500 ppm. The X and Y axes show the percentage of siamenoside I in each blend and foam height (mL), respectively. [Figure 7] Figure 1 shows the foam decay time of Reb A + siamenoside I blends in the final beverage at total concentrations of 100, 300, and 500 ppm. The X and Y axes show the percentage of siamenoside I in each blend and the foam decay time (s), respectively. [Figure 8] Figure 1 shows the foam decay time of RebM + siamenoside I blends in the final beverage at total concentrations of 100, 300, and 500 ppm. The X and Y axes show the percentage of siamenoside I in each blend and the foam decay time (s), respectively. DETAILED DESCRIPTION OF THE INVENTION

[0019] I. Definition "Beverage" as used herein refers to a liquid suitable for human consumption or drinking.

[0020] "Solution" as used herein refers to a liquid mixture in which a minor component (the solute) is uniformly distributed within a major component (the solvent). Solutions are clear and, in contrast to suspensions or cloudy mixtures, do not contain particulate matter.

[0021] "Syrup" or "beverage syrup," as used herein, refers to a beverage precursor to which a fluid, typically water, is added to form a ready-to-drink beverage, or "beverage." Typically, the volume ratio of syrup to water is 1:3 to 1:8, more typically 1:4 to 1:6. The volume ratio of syrup to water is also expressed as "throw." A 1:5 ratio (a commonly used ratio within the beverage industry) is known as "1+5 throw."

[0022] A "steviol glycoside mixture containing reb M," as used herein, refers to a mixture containing at least about 80% by weight of reb M, such as, for example, at least about 85% by weight, at least about 90% by weight, at least about 95% by weight, at least about 97% by weight, or any range therebetween. It refers to a mixture of

[0023] The steviol glycoside mixture containing reb M may be RebM80. "RebM80" refers to a steviol glycoside mixture that contains at least 80% by weight of reb M (with the majority of the remainder being Reb D and Reb A). The total steviol glycoside content of the mixture is at least 95%. The steviol glycoside mixture containing reb M may also be 95% reb M, i.e., a steviol glycoside mixture that contains approximately 95% reb M by weight.

[0024] A "steviol glycoside mixture comprising reb A," as used herein, refers to a mixture containing at least about 80% by weight of reb A, such as, for example, at least about 85% by weight, at least about 90% by weight, at least about 95% by weight, at least about 97% by weight, or any range therebetween. In one example, a steviol glycoside mixture comprising reb A can also be 95% reb A, i.e., a steviol glycoside mixture that is about 95% by weight reb A.

[0025] II. Blend A.Reb N-containing blend In some embodiments, a blend of the present invention contains reb M and reb N. In one aspect, a steviol glycoside blend comprises (i) from about 20 wt% to less than about 70 wt% of a steviol glycoside mixture containing reb M and (ii) from about 20 wt% to about 80 wt% of reb N.

[0026] The blend may further include other steviol glycosides, including but not limited to reb A, reb B, reb C, reb G, reb N, reb D, reb E, reb O, reb J, isoreb M, reb I, and combinations thereof. Unless otherwise specified, the purity of reb is at least about 90% by weight, such as, for example, at least about 95% by weight.

[0027] The blends of the present invention exhibit superior aqueous solubility at about 0.25 wt% to about 0.4 wt% compared to a blend of only a steviol glycoside mixture containing reb M, e.g., 95% reb M or RebM 80. In one embodiment, the aqueous solubility of the blends at 0.25 wt%-0.4 wt% is at least about 1.5x greater, e.g., at least about 1.7x greater, or at least about 2.0x greater, than the aqueous solubility of a blend of only a steviol glycoside mixture containing reb M.

[0028] The blends of the present invention exhibit superior water solubility at 0.25 wt%-0.4 wt% compared to blends without reb N. In one embodiment, the solubility of the blends of the present invention is at least about 1.5x greater, such as at least about 1.7x greater, or at least about 2.0x greater, than the water solubility of the blend without reb N at 0.25 wt%-0.4 wt%.

[0029] The blends of the present invention also exhibit a taste profile similar (statistically not different) to a blend containing only a steviol glycoside mixture containing reb M. When the blends are formulated into beverages, beverages prepared from the blends of the present invention have a taste profile similar to a corresponding beverage sweetened with a steviol glycoside mixture containing reb M, e.g., 95% reb M or RebM80. For example, beverages of the present invention have one or more of the same attributes as a corresponding beverage sweetened with a steviol glycoside mixture containing reb M: sweetness, sweetness linger, bitterness, licorice flavor, texture, temporal profile, sweetness onset, etc. Methods for determining these attributes are well known to those skilled in the art.

[0030] In a preferred embodiment, the blends of the present invention (i) exhibit superior aqueous solubility at syrup concentrations (e.g., about 0.25 wt% to about 0.4 wt%) compared to blends of steviol glycosides containing reb M alone, e.g., 95% reb M or RebM80; (ii) when formulated into a beverage, it has a similar taste profile as compared to a blend of only the steviol glycoside mixture containing reb M;

[0031] In some embodiments, the blends of the present invention also exhibit reduced foaming during bottling compared to a blend of only (i) a steviol glycoside mixture containing reb M, e.g., a blend without 95% reb M or RebM80 and / or (ii) reb A and / or (iii) reb N. That is, when the blends are formulated at 0.25 wt%-0.4 wt% in a concentrate or beverage syrup and then diluted into a beverage, the beverage prepared from the concentrate or beverage syrup containing the blends of the present invention exhibits reduced foaming compared to a corresponding beverage sweetened with a blend of only (i) a steviol glycoside mixture containing reb M, e.g., a blend without 95% reb M or RebM80 and / or (ii) reb A and / or reb N.

[0032] Foaming can be measured by both foam height (the uniform foam level around the entire circumference of the beaker when the sample is poured into the beaker) and foam disappearance time (the time from when the sample reaches the bottom of the container to when the foam disappears to provide the desired beverage volume level). Methods for determining both foam height and foam disappearance time are known to those skilled in the art.

[0033] Beverages prepared from concentrates or beverage syrups containing the blends of the present invention exhibit foam collapse times that are at least about 5% less, at least about 10% less, at least about 20% less, or at least about 40% less than a corresponding beverage sweetened with (i) a blend of steviol glycosides containing reb M alone, e.g., 95% reb M or RebM80, or (ii) reb A.

[0034] It should be noted that the reduction in foaming does not apply to blends containing significant (ie, non-trace) amounts of reb B.

[0035] The blends of the present invention can be formulated into aqueous solutions (concentrates) having a steviol glycoside content suitable for beverage syrups, such as about 0.25 wt% to about 0.4 wt%, e.g., about 0.25 wt%, about 0.30 wt%, about 0.35 wt%, or about 0.4 wt%.

[0036] The blends of the present invention contain less than about 70% reb M, less than about 35% reb A, less than 25% reb B, less than about 70% reb N, less than about 20% reb D, less than about 30% reb E, less than about 20% reb O, and less than about 35% reb J.

[0037] The blends of the present invention contain from about 0.1% to about 70% reb M, from about 0.1% to about 35% reb A, from about 0.1% to about 25% reb B, from about 0.1% to about 70% reb N, from about 0.1% to about 20% reb D, from about 0.1% to about 30% reb E, from about 0.1% to about 20% reb O, and from about 0.1% to about 35% reb J.

[0038] One diblend of the present invention comprises (i) a steviol glycoside mixture including reb M and (ii) reb N. In a more specific embodiment, the diblend consists essentially of (i) a steviol glycoside mixture including reb M and (ii) reb N. In an even more specific embodiment, the diblend consists essentially of (i) a steviol glycoside mixture including reb M and (ii) reb N.

[0039] The relative amounts of steviol glycoside mixtures containing reb M and reb N affect their aqueous solubility at relevant beverage syrup concentrations, i.e., from about 0.25 wt% to about 0.4 wt%. To achieve this concentration without precipitation or other solubility problems, the diblend may comprise: about 20 wt% to about 60 wt% of a steviol glycoside mixture containing reb M and about 80 wt% to about 40 wt% of reb N, e.g., about 20 wt% to about 50 wt% of a steviol glycoside mixture containing reb M and about 80 wt% to about 50 wt% of reb N; about 20 wt% to about 40 wt% of a steviol glycoside mixture containing reb M and about 80 wt% to about 60 wt% of reb N; about 20 wt% to about 30 wt% of a steviol glycoside mixture containing reb M and about 80 wt% to about 70 wt% of reb N; or about 30 wt% to about 60 wt% of a steviol glycoside mixture containing reb M and about 70 wt% to about 40 wt% of reb N. N; a steviol glycoside mixture containing about 30 wt% to about 50 wt% reb M and about 70 wt% to about 50 wt% reb N; a steviol glycoside mixture containing about 30 wt% to about 40 wt% reb M and about 70 wt% to about 60 wt% reb N; a steviol glycoside mixture containing about 40 wt% to about 60 wt% reb M and about 60 wt% to about 40 wt% reb N; a steviol glycoside mixture containing about 40 wt% to about 50 wt% reb M and about 60 wt% to about 50 wt% reb N; and a steviol glycoside mixture containing about 50 wt% reb M and about 50 wt% reb N.

[0040] One triblend of the present invention comprises (i) a steviol glycoside mixture comprising reb M, (ii) reb A, and (iii) reb N. In a more specific embodiment, the triblend consists essentially of (i) a steviol glycoside mixture comprising reb M, (ii) reb A, and (iii) reb N. In an even more specific embodiment, the triblend consists essentially of (i) a steviol glycoside mixture comprising reb M, (ii) reb A, and (iii) reb N.

[0041] The relative amounts of a steviol glycoside mixture containing reb M, reb A, and reb N affect aqueous solubility at relevant beverage syrup concentrations, i.e., about 0.25 wt% to about 0.4 wt%. To achieve this concentration without precipitation or other solubility issues, a triblend contains about 40 wt% to about 50 wt% of a steviol glycoside mixture containing reb M, about 10 wt% to about 20 wt% of reb A, and about 40 wt% to about 50 wt% of reb N. In a more specific embodiment, the triblend contains about 40 wt% to about 50 wt% of Reb M80, about 10 wt% to about 20 wt% of reb A, and about 40 wt% to about 50 wt% of reb N.

[0042] Another triblend of the present invention comprises (i) a steviol glycoside mixture comprising reb M, (ii) reb N, and (iii) reb D. In a more specific embodiment, the triblend consists essentially of (i) a steviol glycoside mixture comprising reb M, (ii) reb N, and (iii) reb D. In an even more specific embodiment, the triblend consists essentially of (i) a steviol glycoside mixture comprising reb M, (ii) reb N, and (iii) reb D.

[0043] The relative amounts of a steviol glycoside mixture containing reb M, reb N, and reb D affect the aqueous solubility at relevant beverage syrup concentrations, i.e., about 0.25 wt% to about 0.4 wt%. To achieve this concentration without precipitation or other solubility issues, the triblend contains about 40 wt% to about 50 wt% of a steviol glycoside mixture containing reb M, about 45 wt% to about 55 wt% of reb N, and about 1 wt% to about 10 wt% of reb D. In a more specific embodiment, the triblend contains about 40 wt% to about 50 wt% of Reb M, about 45 wt% to about 55 wt% of reb N, and about 1 wt% to about 10 wt% of reb D.

[0044] Yet another tri-blend of the present invention comprises (i) a steviol glycoside mixture comprising reb M, (ii) reb A, and (iii) reb B. In a more specific embodiment, the tri-blend consists essentially of (i) a steviol glycoside mixture comprising reb M, (ii) reb A, and (iii) reb B. In an even more specific embodiment, the tri-blend consists of (i) a steviol glycoside mixture comprising reb M, (ii) reb A, and (iii) reb B. In one embodiment, the steviol glycoside mixture comprising reb M contains at least about 95% reb M by weight.

[0045] The relative amounts of steviol glycoside mixture with reb M, reb A, and reb B affect the aqueous solubility at relevant beverage syrup concentrations, i.e., about 0.25 wt% to about 0.4 wt%. To achieve this concentration without precipitation or other solubility issues, a triblend would contain about 45 wt% to about 55 wt% of steviol glycoside mixture with reb M, about 30 wt% to about 40 wt% of reb A, and about 5 wt% to about 20 wt% of reb B.

[0046] Yet another triblend of the present invention comprises (i) reb A, (ii) reb N, and (iii) reb B. In a more specific embodiment, the triblend consists essentially of (i) reb A, (ii) reb N, and (iii) reb B. In an even more specific embodiment, the triblend comprises (i) a steviol glycoside mixture comprising reb A, (ii) reb N, and (iii) reb B.

[0047] The relative amounts of reb A, reb N, and reb B affect the aqueous solubility at the relevant beverage syrup concentration, i.e., about 0.25 wt% to about 0.4 wt%. To achieve this concentration without precipitation or other solubility problems, the triblend contains about 30 wt% to about 40 wt% reb A, about 45 wt% to about 55 wt% reb N, and about 5 wt% to about 20 wt% reb B.

[0048] Additional triblends of the present invention include (i) a steviol glycoside mixture comprising reb M, (ii) reb N, and (iii) reb B. In more specific embodiments, the triblend consists essentially of (i) a steviol glycoside mixture comprising reb M, (ii) reb N, and (iii) reb B. In even more specific embodiments, the triblend consists of (i) a steviol glycoside mixture comprising reb M, (ii) reb N, and (iii) reb B.

[0049] The relative amounts of (i) a steviol glycoside mixture containing reb M, (ii) reb N, and (iii) reb B affect the aqueous solubility at relevant beverage syrup concentrations, i.e., about 0.25 wt% to about 0.4 wt%. To achieve this concentration without precipitation or other solubility issues, a triblend would contain about 35 wt% to about 45 wt% of a steviol glycoside mixture containing reb M, about 35 wt% to about 45 wt% of reb N, and about 5 wt% to about 25 wt% of reb B.

[0050] One four-component blend of the present invention comprises (i) a steviol glycoside mixture comprising reb M, (ii) reb N, (iii) reb D, and (iv) reb O. In a more specific embodiment, the four-component blend consists essentially of (i) a steviol glycoside mixture comprising reb M, (ii) reb N, (iii) reb D, and (iv) reb O. In an even more specific embodiment, the four-component blend consists of (i) a steviol glycoside mixture comprising reb M, (ii) reb N, (iii) reb D, and (iv) reb O.

[0051] The relative amounts of a steviol glycoside mixture containing reb M, reb N, reb D, and reb O affect the aqueous solubility at relevant beverage syrup concentrations, i.e., about 0.25 wt% to about 0.4 wt%. To achieve this concentration without precipitation or other solubility issues, a four-component blend contains about 30 wt% to about 50 wt% of a steviol glycoside mixture containing reb M, about 30 wt% to about 40 wt% of reb N, about 5 wt% to about 15 wt% of reb D, and about 10 wt% to about 20 wt% of reb O. In a more specific embodiment, the four-component blend contains about 30 wt% to about 50 wt% of Reb M, about 30 wt% to about 40 wt% of reb N, about 5 wt% to about 15 wt% of reb D, and about 15 wt% to about 20 wt% of reb O.

[0052] Another four-component blend of the present invention comprises (i) a steviol glycoside mixture comprising reb M, (ii) reb N, (iii) reb D, and (iv) reb E. In a more specific embodiment, the four-component blend consists essentially of (i) a steviol glycoside mixture comprising reb M, (ii) reb N, (iii) reb D, and (iv) reb E. In an even more specific embodiment, the four-component blend consists essentially of (i) a steviol glycoside mixture comprising reb M, (ii) reb N, (iii) reb D, and (iv) reb E.

[0053] The relative amounts of steviol glycoside mixtures containing reb M, reb N, reb D, and reb E affect the aqueous solubility at relevant beverage syrup concentrations, i.e., about 0.25 wt% to about 0.4 wt%. To achieve this concentration without precipitation or other solubility issues, a four-component blend would contain about 35 wt% to about 45 wt% steviol glycoside mixtures containing reb M, about 35 wt% to about 45 wt% reb N, about 5 wt% to about 15 wt% reb D, and about 5 wt% to about 20 wt% reb E. In a more specific embodiment, the four-component blend comprises about 35 wt% to about 45 wt% of a steviol glycoside mixture including reb M, about 35 wt% to about 45 wt% of reb N, about 5 wt% to about 15 wt% of reb D, and about 10 wt% to about 20 wt% of reb E.

[0054] Yet another four-component blend comprises (i) a steviol glycoside blend including reb M, (ii) reb A, (iii) reb B, and (iv) reb D. In a more specific embodiment, the four-component blend consists essentially of (i) a steviol glycoside blend including reb M, (ii) reb A, (iii) reb B, and (iv) reb D. In an even more specific embodiment, the four-component blend consists essentially of (i) a steviol glycoside blend including reb M, (ii) reb A, (iii) reb B, and (iv) reb D.

[0055] The relative amounts of steviol glycoside mixture with reb M, reb A, reb B, and reb D affect the aqueous solubility at relevant beverage syrup concentrations, i.e., about 0.25 wt% to about 0.4 wt%. To achieve this concentration without precipitation or other solubility issues, a four-component blend would contain about 35 wt% to about 45 wt% of steviol glycoside mixture with reb M, about 30 wt% to about 40 wt% of reb A, about 5 wt% to about 25 wt% of reb B, and about 5 wt% to about 15 wt% of reb D.

[0056] Yet another four-component blend comprises (i) a steviol glycoside blend including reb M, (ii) reb D, (iii) reb N, and (iv) reb B. In a more specific embodiment, the four-component blend consists essentially of (i) a steviol glycoside blend including reb M, (ii) reb D, (iii) reb N, and (iv) reb B. In an even more specific embodiment, the four-component blend consists of (i) a steviol glycoside blend including reb M, (ii) reb D, (iii) reb N, and (iv) reb B.

[0057] The relative amounts of a steviol glycoside mixture containing reb M, reb D, reb N, and reb B affect the aqueous solubility at relevant beverage syrup concentrations, i.e., about 0.25 wt% to about 0.4 wt%. To achieve this concentration without precipitation or other solubility issues, a four-component blend would contain about 30 wt% to about 40 wt% of a steviol glycoside mixture containing reb M, about 1 wt% to about 15 wt% of reb D, about 35 wt% to about 45 wt% of reb N, and about 5 wt% to about 25 wt% of reb B.

[0058] An additional four-component blend includes (i) a steviol glycoside blend including reb M, (ii) reb D, (iii) reb N, and (iv) reb O. In a more specific embodiment, the four-component blend consists essentially of (i) a steviol glycoside blend including reb M, (ii) reb D, (iii) reb N, and (iv) reb O. In an even more specific embodiment, the four-component blend consists of (i) a steviol glycoside blend including reb M, (ii) reb D, (iii) reb N, and (iv) reb O.

[0059] The relative amounts of a steviol glycoside mixture containing reb M, reb D, reb N, and reb O affect the aqueous solubility at relevant beverage syrup concentrations, i.e., about 0.25 wt% to about 0.4 wt%. To achieve this concentration without precipitation or other solubility issues, a four-component blend would contain about 30 wt% to about 40 wt% of a steviol glycoside mixture containing reb M, about 1 wt% to about 10 wt% of reb D, about 35 wt% to about 45 wt% of reb N, and about 1 wt% to about 20 wt% of reb O.

[0060] B. Mogroside V Blend In some embodiments, a blend of the present invention contains reb M and mogroside V. In one aspect, the blend comprises (i) about 20 wt% to about 70 wt% of a steviol glycoside mixture comprising reb M, and (ii) about 20 wt% to about 80 wt% of mogroside V. In another aspect, the blend comprises (i) about 20 wt% to about 70 wt% of a steviol glycoside mixture comprising reb A, and (ii) about 20 wt% to about 80 wt% of mogroside V.

[0061] The blend may further include other steviol glycosides, including, but not limited to, reb A, reb M, reb B, reb C, reb G, reb N, reb D, reb E, reb O, reb J, isoreb M, reb I, and combinations thereof. Unless otherwise specified, the purity of reb and / or mogroside V is at least about 90% by weight, such as at least about 95% by weight.

[0062] The blends of the present invention containing reb M and mogroside V exhibit reduced foaming during bottling compared to (i) a blend of only a steviol glycoside mixture containing reb M, e.g., 95% reb M or RebM80, and / or (ii) a blend without mogroside V. That is, when the blends are formulated at 0.25 wt%-0.4 wt% in a concentrate or beverage syrup and then diluted into a beverage, the beverage prepared from the concentrate or beverage syrup containing the blends of the present invention exhibits reduced foaming compared to a corresponding beverage sweetened with (i) a blend of only a steviol glycoside mixture containing reb M, e.g., 95% reb M or RebM80, and / or (ii) a blend without mogroside V.

[0063] The blends of the present invention containing reb M and mogroside V exhibit reduced foaming during bottling compared to (i) a blend of only a steviol glycoside mixture containing reb A and / or (ii) a blend without mogroside V. That is, the blends exhibit reduced foaming during bottling compared to a blend of only a steviol glycoside mixture containing reb A and / or a blend without mogroside V. or beverage syrup at 0.25 wt%-0.4 wt% and then diluted into a beverage, beverages prepared from concentrates or beverage syrups containing the blends of the present invention exhibit reduced foaming compared to corresponding beverages sweetened with (i) a blend of only a steviol glycoside mixture containing reb A and / or (ii) a blend without mogroside V.

[0064] Methods for measuring foam height and foam disappearance time are described above and known in the art. Beverages prepared from concentrates or beverage syrups containing blends including reb M and mogroside V exhibit foam disappearance times that are at least about 5% less, at least about 10% less, at least about 20% less, or at least about 40% less than a corresponding beverage sweetened with a blend of only a steviol glycoside mixture containing reb M, e.g., 95% reb M or RebM80. Beverages prepared from concentrates or beverage syrups containing blends including reb A and mogroside V exhibit foam disappearance times that are at least about 5% less, at least about 10% less, at least about 20% less, or at least about 40% less than a corresponding beverage sweetened with a blend of only a steviol glycoside mixture containing reb A.

[0065] One diblend of the present invention comprises (i) a steviol glycoside mixture including reb M and (ii) mogroside V. In a more specific embodiment, the diblend consists essentially of (i) a steviol glycoside mixture including reb M and (ii) mogroside V. In an even more specific embodiment, the diblend consists essentially of (i) a steviol glycoside mixture including reb M and (ii) mogroside V.

[0066] The relative amounts of the steviol glycoside mixture containing reb M and mogroside V affect foaming. Preferably, the diblend comprises: about 20 wt% to about 70 wt% of the steviol glycoside mixture containing reb M and about 30 wt% to about 80 wt% of mogroside V, e.g., about 20 wt% to about 60 wt% of the steviol glycoside mixture containing reb M and about 80 wt% to about 30 wt% of mogroside V; about 20 wt% to about 50 wt% of the steviol glycoside mixture containing reb M and about 80 wt% to about 50 wt% of mogroside V; about 20 wt% to about 40 wt% of the steviol glycoside mixture containing reb M and about 80 wt% to about 60 wt% of mogroside V; or about 20 wt% to about 30 wt% of the steviol glycoside mixture containing reb M. A steviol glycoside mixture containing reb M and about 80 wt% to about 70 wt% mogroside V; a steviol glycoside mixture containing reb M and about 70 wt% to about 30 wt% mogroside V; a steviol glycoside mixture containing reb M and about 70 wt% to about 40 wt% mogroside V; a steviol glycoside mixture containing reb M and about 70 wt% to about 40 wt% mogroside V; a steviol glycoside mixture containing reb M and about 30 wt% to about 50 wt% mogroside V; a steviol glycoside mixture containing reb M and about 70 wt% to about 50 wt% mogroside V; a steviol glycoside mixture containing reb M and about 30 wt% to about 40 wt% mogroside V; A steviol glycoside mixture containing reb M and about 60 wt% to about 30 wt% mogroside V; a steviol glycoside mixture containing reb M from about 40 wt% to about 60 wt% and about 60 wt% to about 40 wt% mogroside V; a steviol glycoside mixture containing reb M from about 40 wt% to about 50 wt% and about 60 wt% to about 50 wt% mogroside V; and a steviol glycoside mixture containing reb M from about 50 wt% and about 50 wt% mogroside V.

[0067] Another diblend of the present invention comprises (i) a steviol glycoside mixture including reb A and (ii) mogroside V. In a more specific embodiment, the diblend consists essentially of (i) a steviol glycoside mixture including reb A and (ii) mogroside V. In an even more specific embodiment, the diblend consists essentially of (i) a steviol glycoside mixture including reb A and (ii) mogroside V.

[0068] The relative amounts of the steviol glycoside mixture containing reb A and mogroside V affect foaming. Preferably, the diblend comprises: about 20 wt% to about 70 wt% of the steviol glycoside mixture containing reb A and about 30 wt% to about 80 wt% of mogroside V, e.g., about 20 wt% to about 60 wt% of the steviol glycoside mixture containing reb A and about 80 wt% to about 40 wt% of mogroside V; about 20 wt% to about 50 wt% of the steviol glycoside mixture containing reb A and about 80 wt% to about 50 wt% of mogroside V; about 20 wt% to about 40 wt% of the steviol glycoside mixture containing reb A and about 80 wt% to about 60 wt% of mogroside V; about 20 wt% to about 30 wt% of the steviol glycoside mixture containing reb A and about 80 wt% to about 60 wt% of mogroside V; A steviol glycoside mixture containing reb A and about 80 wt% to about 70 wt% mogroside V; a steviol glycoside mixture containing reb A from about 30 wt% to about 70 wt% and about 70 wt% to about 30 wt% mogroside V; a steviol glycoside mixture containing reb A from about 30 wt% to about 60 wt% and about 70 wt% to about 40 wt% mogroside V; a steviol glycoside mixture containing reb A from about 30 wt% to about 50 wt% and about 70 wt% to about 50 wt% mogroside V; a steviol glycoside mixture containing reb A from about 30 wt% to about 40 wt% and about 70 wt% to about 60 wt% mogroside V; A steviol glycoside mixture containing reb A and about 60 wt% to about 30 wt% mogroside V; about 40 wt% to about 60 wt% steviol glycoside mixture containing reb A and about 60 wt% to about 40 wt% mogroside V; about 40 wt% to about 50 wt% steviol glycoside mixture containing reb A and about 60 wt% to about 50 wt% mogroside V; and about 50 wt% steviol glycoside mixture containing reb A and about 50 wt% mogroside V.

[0069] C. Siamenoside I-containing blend In some embodiments, a blend of the present invention contains reb M and siamenoside I. In one aspect, the blend comprises (i) about 20 wt% to about 70 wt% of a steviol glycoside mixture comprising reb M and (ii) about 30 wt% to about 80 wt% of siamenoside I. In another aspect, the blend comprises (i) about 20 wt% to about 70 wt% of a steviol glycoside mixture comprising reb A and (ii) about 30 wt% to about 80 wt% of siamenoside I.

[0070] The blend may further include other steviol glycosides, including but not limited to reb A, reb M, reb B, reb C, reb G, reb N, reb D, reb E, reb O, reb J, isoreb M, reb I, and combinations thereof. Unless otherwise specified, the purity of reb and / or siamenoside I is at least about 90% by weight, such as at least about 95% by weight.

[0071] The blends of the present invention containing reb M and siamenoside I exhibit reduced foaming during bottling compared to (i) a blend of only a steviol glycoside mixture containing reb M, e.g., 95% reb M or RebM80, and / or (ii) a blend without siamenoside I. That is, when the blends are formulated at 0.25 wt%-0.4 wt% in a concentrate or beverage syrup and then diluted into a beverage, the beverage prepared from the concentrate or beverage syrup containing the blends of the present invention exhibits reduced foaming compared to a corresponding beverage sweetened with (i) a blend of only a steviol glycoside mixture containing reb M, e.g., 95% reb M or RebM80, and / or (ii) a blend without siamenoside I.

[0072] The blends of the present invention containing reb A and siamenoside I exhibit reduced foaming during bottling compared to (i) a blend of only a steviol glycoside mixture containing reb A and / or (ii) a blend without siamenoside I. That is, the blends exhibit reduced foaming during bottling compared to (i) a blend of only a steviol glycoside mixture containing reb A and / or (ii) a blend without siamenoside I. When formulated at 0.25 wt%-0.4 wt% in a concentrate or beverage syrup and then diluted into a beverage, beverages prepared from the concentrates or beverage syrups containing the blends of the present invention exhibit reduced foaming compared to corresponding beverages sweetened with (i) a blend containing only a steviol glycoside mixture containing reb A and / or (ii) a blend without siamenoside I.

[0073] Methods for measuring foam height and foam disappearance time are described above and known in the art. Beverages prepared from concentrates or beverage syrups containing blends comprising reb M and siamenoside I exhibit foam disappearance times that are at least about 5% less, at least about 10% less, at least about 20% less, or at least about 40% less than a corresponding beverage sweetened with a blend of only a steviol glycoside mixture containing reb M, e.g., 95% reb M or RebM80. Beverages prepared from concentrates or beverage syrups containing blends comprising reb A and siamenoside I exhibit foam disappearance times that are at least about 5% less, at least about 10% less, at least about 20% less, or at least about 40% less than a corresponding beverage sweetened with a blend of only a steviol glycoside mixture containing reb A.

[0074] One diblend of the present invention comprises (i) a steviol glycoside mixture comprising reb M and (ii) siamenoside I. In a more specific embodiment, the diblend consists essentially of (i) a steviol glycoside mixture comprising reb M and (ii) siamenoside I. In an even more specific embodiment, the diblend consists essentially of (i) a steviol glycoside mixture comprising reb M and (ii) siamenoside I.

[0075] The relative amounts of the steviol glycoside mixture containing reb M and siamenoside I affect foaming. Preferably, the diblend comprises: about 20 wt% to about 70 wt% of the steviol glycoside mixture containing reb M and about 30 wt% to about 80 wt% of siamenoside I, e.g., about 20 wt% to about 60 wt% of the steviol glycoside mixture containing reb M and about 80 wt% to about 40 wt% of siamenoside I; about 20 wt% to about 50 wt% of the steviol glycoside mixture containing reb M and about 80 wt% to about 50 wt% of siamenoside I; about 20 wt% to about 40 wt% of the steviol glycoside mixture containing reb M and about 80 wt% to about 60 wt% of siamenoside I; about 20 wt% to about 30 wt% of the steviol glycoside mixture containing reb M. A steviol glycoside mixture containing reb M and about 80 wt% to about 70 wt% siamenoside I; a steviol glycoside mixture containing reb M and about 70 wt% to about 30 wt% siamenoside I; a steviol glycoside mixture containing reb M and about 70 wt% to about 40 wt% siamenoside I; a steviol glycoside mixture containing reb M and about 70 wt% to about 40 wt% siamenoside I; a steviol glycoside mixture containing reb M and about 70 wt% to about 50 wt% siamenoside I; a steviol glycoside mixture containing reb M and about 70 wt% to about 50 wt% siamenoside I; a steviol glycoside mixture containing reb M and about 30 wt% to about 40 wt% siamenoside I; A steviol glycoside mixture containing reb M and about 60 wt% to about 30 wt% siamenoside I; a steviol glycoside mixture containing reb M and about 60 wt% to about 40 wt% siamenoside I; a steviol glycoside mixture containing reb M and about 60 wt% to about 40 wt% siamenoside I; a steviol glycoside mixture containing reb M and about 60 wt% to about 50 wt% siamenoside I; and a steviol glycoside mixture containing reb M and about 50 wt% siamenoside I.

[0076] Another diblend of the present invention comprises (i) a steviol glycoside mixture comprising reb A and (ii) siamenoside I. In a more specific embodiment, the diblend consists essentially of (i) a steviol glycoside mixture comprising reb A and (ii) siamenoside I. In an even more specific embodiment, the diblend consists essentially of (i) a steviol glycoside mixture comprising reb A and (ii) siamenoside I.

[0077] The relative amounts of the steviol glycoside mixture containing reb A and siamenoside I affect foaming. Preferably, the diblend comprises: about 20 wt% to about 70 wt% of the steviol glycoside mixture containing reb A and about 30 wt% to about 80 wt% of siamenoside I, e.g., about 20 wt% to about 60 wt% of the steviol glycoside mixture containing reb A and about 80 wt% to about 40 wt% of siamenoside I; about 20 wt% to about 50 wt% of the steviol glycoside mixture containing reb A and about 80 wt% to about 50 wt% of siamenoside I; about 20 wt% to about 40 wt% of the steviol glycoside mixture containing reb A and about 80 wt% to about 60 wt% of siamenoside I; about 20 wt% to about 30 wt% of the steviol glycoside mixture containing reb A and about 80 wt% to about 60 wt% of siamenoside I; A steviol glycoside mixture containing reb A and about 80 wt% to about 70 wt% siamenoside I; a steviol glycoside mixture containing reb A and about 70 wt% to about 30 wt% siamenoside I; a steviol glycoside mixture containing reb A and about 70 wt% to about 30 wt% siamenoside I; a steviol glycoside mixture containing reb A and about 70 wt% to about 40 wt% siamenoside I; a steviol glycoside mixture containing reb A and about 30 wt% to about 50 wt% siamenoside I; a steviol glycoside mixture containing reb A and about 70 wt% to about 50 wt% siamenoside I; a steviol glycoside mixture containing reb A and about 70 wt% to about 60 wt% siamenoside I; A steviol glycoside mixture containing reb A and about 60 wt% to about 30 wt% siamenoside I; about 40 wt% to about 60 wt% steviol glycoside mixture containing reb A and about 60 wt% to about 40 wt% siamenoside I; about 40 wt% to about 50 wt% steviol glycoside mixture containing reb A and about 60 wt% to about 50 wt% siamenoside I; and about 50 wt% steviol glycoside mixture containing reb A and about 50 wt% siamenoside I.

[0078] III. Concentrates and methods for their preparation The present invention also provides super concentrates and concentrates comprising the blends described above.

[0079] The ultra concentrate has a blend concentration of about 1 wt% to about 10 wt%, such as about 2 wt%, about 3 wt%, about 4 wt%, about 5 wt%, about 6 wt%, about 7 wt%, about 8 wt%, about 9 wt%, and any range therebetween. In certain embodiments, the ultra concentrate has a blend concentration of about 2 wt% to about 5 wt%.

[0080] The concentrates have a blend concentration of about 0.25 wt% or more, such as at least about 0.3 wt%, 0.4 wt%, at least about 0.5 wt%, or at least about 1.0 wt%, etc. In one embodiment, the concentrates have a blend concentration of about 0.25 wt% to about 0.4 wt%. The concentrates are solutions, i.e., they are not cloudy and free of particulates.

[0081] A concentrate is prepared from the super concentrate by (i) combining the relevant blend of the present invention and water at room temperature to provide a mixture (both the blend of the present invention and water are present in amounts necessary to provide the desired concentration / wt%), and (ii) stirring the mixture at room temperature for at least 10 minutes. The stirring time can vary depending on the amount of both the blend and water used. Thus, the mixture may be stirred for at least 1 hour, at least 3 hours, at least 5 hours, at least 10 hours, or at least 24 hours. The resulting super concentrate is a cloudy mixture, i.e., not a solution.

[0082] The concentrates of the present invention are prepared by (i) diluting the ultra concentrate with water to the desired concentration / wt% and (ii) mixing for at least 10 minutes. Again, mixing times can vary. Thus, the mixture may be stirred for at least 1 hour, at least 24 hours, or at least 90 hours.

[0083] The resulting concentrate is clear upon visual inspection, i.e., no particulate material is observable for at least about 6 hours after preparation. In some embodiments, the concentrate is clear upon visual inspection for at least 1 day, at least 4 days, at least 14 days, or at least 1 month.

[0084] Concentrates containing 0.25 wt%-0.4 wt% of the blends of the present invention exhibit superior aqueous solubility. In one embodiment, the concentrates exhibit superior solubility compared to concentrates containing only a steviol glycoside mixture. In one embodiment, the concentrates of the present invention have an aqueous solubility that is at least about 1.5x greater, e.g., at least about 1.7x greater, or at least about 2.0x greater, than the aqueous solubility of a concentrate containing only a steviol glycoside mixture.

[0085] Concentrates containing 0.25 wt%-0.4 wt% of the blends of the present invention exhibit superior aqueous solubility compared to concentrates containing the blends without reb N. In one embodiment, the concentrates of the present invention have an aqueous solubility that is at least about 1.5x greater, e.g., at least about 1.7x greater, or at least about 2.0x greater, than the aqueous solubility of the concentrates of the blends without reb N.

[0086] Concentrates containing the blends of the present invention, when formulated into beverages, also exhibit a taste profile similar (statistically indistinguishable) to concentrates containing steviol glycoside mixtures. That is, beverages prepared from concentrates of the present invention have a taste profile similar to that of a corresponding beverage prepared with a steviol glycoside mixture containing reb M, e.g., 95% reb M or RebM80. For example, beverages of the present invention have one or more of the same attributes as a corresponding beverage containing only a steviol glycoside mixture containing reb M: sweetness, sweetness linger, bitterness, licorice flavor, texture, temporal profile, sweetness onset, etc. Methods for determining these attributes are well known to those skilled in the art.

[0087] In some embodiments, concentrates containing the blends of the present invention also exhibit reduced foaming during bottling compared to concentrates containing (i) steviol glycoside mixture c only and / or (ii) reb A and / or (iii) the blend (depending on the blend) without reb N, mogroside V, or siamenoside I. Beverages prepared from the concentrates of the present invention exhibit foam decay times that are at least about 5% less, at least about 10% less, at least about 20% less, or at least about 40% less than corresponding beverages prepared from concentrates containing (i) steviol glycoside mixture only and / or (ii) reb A and / or (iii) the blend (depending on the blend) without reb N, mogroside V, or siamenoside I.

[0088] It should be noted that reduced foaming does not apply to concentrates containing significant (i.e., not trace) amounts of reb B.

[0089] IV. Beverage Syrup and Its Manufacturing Method The present invention also provides beverage syrups prepared using the concentrates described herein and methods for producing the beverage syrups.

[0090] In one embodiment, a method of producing a beverage syrup comprises combining beverage syrup ingredient components with a concentrate. In one embodiment, the beverage syrup ingredient components are added to the concentrate to provide the beverage syrup.

[0091] In other embodiments, the concentrate may be diluted before combining with the beverage syrup ingredients. The dilution can be performed all at once or continuously. The temperature for dilution is preferably the same temperature at which the beverage syrup ingredients are combined, typically room temperature, but not exceeding about 70°C for steviol glycosides or other heat-sensitive ingredients.

[0092] Those skilled in the art will recognize that beverage syrup ingredients can be added singly or in combination. Alternatively, a solution of dry beverage syrup ingredients can be prepared and used to add to the bulk amount of water. The beverage syrup ingredients are typically added to the bulk amount of water in an order that minimizes potential adverse interactions between or adverse effects on the ingredients. For example, temperature-sensitive nutrients may be added during the relatively low temperature portion of the manufacturing process toward the end. Similarly, flavors and flavor compounds are often added just before the syrup is completed to minimize potential loss of volatile components and minimize any form of flavor loss. Acidification is often one of the final steps and is typically performed before temperature-sensitive, volatile, and flavor ingredients are added. Thus, flavors or flavor ingredients or other volatile materials and nutrients are typically added at the appropriate time and temperature.

[0093] Beverage syrup ingredients include, but are not limited to, additional sweeteners, functional ingredients and additives.

[0094] The additional sweetener may be a natural sweetener, a natural high-intensity sweetener, or an artificial sweetener.

[0095] As used herein, the phrase "natural high-intensity sweetener" refers to any sweetener that is naturally found in nature and that, by its nature, has a greater sweetening potency than sucrose, fructose, or glucose, but has fewer calories. Natural high-intensity sweeteners may be provided as pure compounds or as part of an extract. As used herein, the phrase "synthetic sweetener" refers to any composition that is not naturally found in nature and that, by its nature, has a greater sweetening potency than sucrose, fructose, or glucose, but has fewer calories.

[0096] In one embodiment, the sweetener is a carbohydrate sweetener. 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, psicose, sorbose, tagatose, mannoheptulose, sedoheltulose, octolose, fucose, rhamnose, arabinose, turanose, sialose, and combinations thereof.

[0097] Other suitable sweeteners include siamenoside, monatin and its salts (monatin SS, RR, RS, SR), curculin, mogroside, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, bayounoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukuroziosides, phlomisosides, and the like. soside I, periandrin I, abrusoside A, steviolbioside and cyclocarioside I, sugar alcohols such as erythritol, sucralose, potassium acesulfame, acesulfamic acid and its salts, aspartame, alitame, saccharin and its salts, neohesperidin dihydrochalcone, cyclamic acid, cyclamic acid and its salts, neotame, advantame, glucosylated steviol glycosides (GSG), and combinations thereof.

[0098] In one embodiment, the sweetener is a high-calorie sweetener or a mixture of high-calorie sweeteners. In another embodiment, the high-calorie sweetener is sucrose, fructose, glucose, or the like. , high fructose corn / starch syrup, sugar beet sugar, cane sugar, and combinations thereof.

[0099] In another embodiment, the sweetener is a rare sugar selected from allulose, gulose, kojibiose, sorbose, lyxose, ribulose, xylose, xylulose, D-allose, L-ribose, D-tagatose, L-glucose, L-fucose, L-arabinose, turanose, and combinations thereof.

[0100] The amount of additional sweetener in the beverage syrup can vary, hi one embodiment, the beverage syrup contains from about 1 ppm to about 10 wt % additional sweetener.

[0101] Exemplary functional ingredient components include, but are not limited to, saponins, antioxidants, dietary fiber sources, fatty acids, vitamins, glucosamine, minerals, preservatives, hydration agents, probiotics, prebiotics, weight management agents, osteoporosis management agents, phytoestrogens, long chain primary aliphatic saturated alcohols, phytosterols, and combinations thereof.

[0102] In some embodiments, the functional ingredient is at least one saponin. As used herein, "at least one saponin" may include a single saponin or multiple saponins. Saponins are glycosidic natural plant products containing an aglycone ring structure and one or more sugar moieties. Non-limiting examples of specific saponins for use in certain embodiments of the present invention include Group A acetylsaponins, Group B acetylsaponins, and Group E acetylsaponins. Some common sources of saponins include soybeans (which have a saponin content of approximately 5% by dry weight), soapwort plants (Saponaria) (whose roots have historically been used as soap), as well as alfalfa, aloe, asparagus, grapes, chickpeas, yucca, and various other legumes and grasses. Saponins can be obtained from these sources using extraction techniques well known to those skilled in the art. A description of conventional extraction techniques can be found in U.S. Patent Application Publication No. 2005 / 0123662.

[0103] In certain embodiments, the functional material component is at least one antioxidant. As used herein, "antioxidant" refers to any substance that inhibits, suppresses, or reduces oxidative damage to cells and biomolecules.

[0104] Examples of suitable antioxidants for embodiments of this 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, selenium minerals, manganese, melatonin, α-carotene, β-carotene, lycopene, lutein, zeanthin, cryptoxanthin, reservatol, eugenol, quercetin, catechin, gossypol, hesperetin, curcumin, ferulic acid, thymol, hydroxytyrosol, eugenol, quercetin, catechin ... Corn, thyme, olive oil, lipoic acid, glutathinone, gutamine, oxalic acid, tocopherol-derived compounds, butylated hydroxyanisole (BHA), butylhydroxytoluene (BHT), ethylenediaminetetraacetic acid (EDTA), tert-butylhydroquinone, acetic acid, pectin, tocotrienol, tocopherol, coenzyme Q10, zeaxanthin, astaxanthin, canthaxanthin axantin), saponins, limonoids, kaempfedrol, myricetin, isorhamnetin, proanthocyanidins, quercetin, rutin, luteolin, apigenin, tangeritin, hesperetin, naringenin, erodictyol, flavan-3-ols (e.g., anthocyanidins), gallocatechin, epicatechin and its gallate ester form, epigallocatechin and its gallate ester form (ECGC), theaflavins and its gallic acid ester forms of, thearubigins, isoflavones, phytoestrogens, genistein, daidzein, glycitein, anythocyanin, cyaniding, delphinidin, malvidin, pelargonidin, peonidin, petunidin, ellagic acid, gallic acid, salicylic acid, rosmarinic acid, cinnamic acid and its derivatives (e.g., ferulic acid), chlorogenic acid, chicoric acid, gallotannins, ellagitannins, anthoxanthins, betacyanins and other plant pigments, silymarin, Enoic acid, lignans, antinutrients, bilirubin, uric acid, R-α-lipoic acid, N-acetylcysteine, emblicanin, apple extract, apple peel extract (Applephenon), red rooibos extract, green rooibos extract, hawthorn berry extract, red raspberry extract, green coffee antioxidant (GCA), aronia extract 20%, grape seed extract (VinOseed), cocoa extract, hop extract, mangosteen extract, mangosteen peel extract, cranberry extract, pomegranate extract, pomegranate husk extract, pomegranate seed extract, hawthorn berry extract, pomegranate extract, cinnamon bark extract, grape skin extract, bilberry extract, pine bark extract, pycnogenol, elderberry extract, mulberry root extract, wolfberry (gogi) 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 another embodiment, 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 cereal grains.

[0105] Certain antioxidants belong to a class of phytonutrients called polyphenols (also known as "polyphenols"), which are a group of chemicals found in plants and characterized by the presence of more than one phenolic group per molecule. Polyphenols suitable for embodiments of this invention include catechin, proanthocyanidin, procyanidin, anthocyanin, quercerin, rutin, reservatrol, isoflavones, curcumin, punicalagin, ellagitannin, hesperidin, naringin, citrus flavonoids, chlorogenic acid, other similar materials, and combinations thereof.

[0106] In one embodiment, the antioxidant is a catechin, such as epigallocatechin gallate (EGCG). In another embodiment, the antioxidant is selected from proanthocyanidins, procyanidins, or combinations thereof. In certain embodiments, the antioxidant is an anthocyanin. In yet other embodiments, the antioxidant is selected from quercetin, rutin, or combinations thereof. In one embodiment, the antioxidant is reservatrol. In another embodiment, the antioxidant is an isoflavone. In yet another embodiment, the antioxidant is curcumin. In yet another embodiment, the antioxidant is selected from punicalagin, ellagitannin, or combinations thereof. In yet another embodiment, the antioxidant is chlorogenic acid.

[0107] In one embodiment, the functional material component is at least one dietary fiber. Many polymeric carbohydrates with significantly different structures, both in composition and linkage, fall 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) bonds similar to those in cellulose.

[0108] In some embodiments, the functional material component 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 ω9 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, "ω3 fatty acid" refers to any polyunsaturated fatty acid having a first double bond as the third carbon-carbon bond from the terminal methyl end of its carbon chain. In certain embodiments, ω3 fatty acids can include long-chain ω3 fatty acids. As used herein, "ω6 fatty acid" refers to any polyunsaturated fatty acid having a first double bond as the sixth carbon-carbon bond from the terminal methyl end of its carbon chain.

[0109] Suitable omega-3 fatty acids for use in embodiments of the present invention may be derived from, for example, algae, fish, animals, plants, or a combination thereof. Examples of suitable omega-3 fatty acids include, but are not limited to, linolenic acid, 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 a combination thereof. In certain embodiments, suitable omega-3 fatty acids may be derived from commercially available omega-3 fatty acid oils such as Microalgae DHA Oil (from Martek, Columbia, MD), OmegaPure (from Omega Protein, Houston, TX), Marinol C-38 (from Lipid Nutrition, Channahon, IL), Bonito Oil and MEG-3 (from Ocean Nutrition, Dartmouth, NS), Evogel (from Symrise, Holzminden, Germany), Marine Oil from Tuna or Salmon (from Arista Wilton, CT), OmegaSource 2000, Marine Oil from Menhaden and Marine Oil from Cod (from OmegaSource, RTP, NC).

[0110] 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.

[0111] 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.

[0112] In one embodiment, the functional ingredient is at least one vitamin. Suitable vitamins include vitamin A, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6, vitamin B7, vitamin B9, vitamin B12, and vitamin C.

[0113] Various other compounds are classified by authorities as vitamins. Vitamins, sometimes referred to as do-vitamins, include, but are not limited to, compounds such as ubiquinone (coenzyme Q10), pangamic acid, dimethylglycine, taestrile, amygdalin, flavanoids, para-aminobenzoic acid, adenine, adenylic acid, and s-methylmethionine. As used herein, the term vitamin includes pseudovitamins. In some embodiments, the vitamin is a fat-soluble vitamin selected from vitamins A, D, E, K, and combinations thereof. In other embodiments, the vitamin is a water-soluble vitamin selected from vitamin B1, vitamin B2, vitamin B3, vitamin B6, vitamin B12, folic acid, biotin, pantothenic acid, vitamin C, and combinations thereof.

[0114] In one embodiment, the functional material component is glucosamine, and optionally further comprises chondroitin sulfate.

[0115] In one embodiment, the functional material component is at least one mineral. Minerals, according to the teachings of the present invention, contain inorganic chemical elements required by living organisms. Minerals are comprised of a wide range of compositions (e.g., elements, simple salts, and complex silicates) and vary widely in crystal structure. They can occur naturally in foods and beverages, be added as supplements, or be consumed or administered separately from foods or beverages.

[0116] Minerals can be classified as either macrominerals, which are needed in relatively large amounts, or trace minerals, which are needed in relatively small amounts. Macrominerals are generally needed in amounts of about 100 mg or more per day, while trace minerals are needed in amounts of less than about 100 mg per day.

[0117] In one embodiment, minerals are selected from macrominerals, trace minerals or their combinations.Non-limiting examples of macrominerals include calcium, chlorine, magnesium, phosphorus, potassium, sodium and sulfur.Non-limiting examples of trace minerals include chromium, cobalt, copper, fluorine, iron, manganese, molybdenum, selenium, zinc and iodine.Iodine is generally classified as a trace mineral, but it is required in larger amounts than other trace minerals, and is often classified as a macromineral.

[0118] In certain embodiments, the mineral is a trace mineral believed to be necessary for human nutrition, non-limiting examples of which include bismuth, boron, lithium, nickel, rubidium, silicon, strontium, tellurium, tin, titanium, tungsten, and vanadium.

[0119] The minerals embodied herein can be in any form known to those skilled in the art.For example, in one embodiment, minerals can be in their ionic form with positive or negative charge.In another embodiment, minerals can be in their molecular form.For example, sulfur and phosphorus are often found in nature as sulfate, sulfide, and phosphate.

[0120] 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 sulfite, propionate, benzoate, sorbate, nitrate, nitrite, bacteriocin, salt, sugar, acetic acid, dimethyl dicarbonate (DMDC), ethanol, and ozone. In one embodiment, the preservative is a sulfite. Sulfites include, but are not limited to, sulfur dioxide, sodium bisulfite, and potassium bisulfite. In another embodiment, the preservative is a propionate. Propionates include, but are not limited to, propionic acid, calcium propionate, and sodium propionate. In yet another embodiment, the preservative is a hydroxybenzoate. 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 another embodiment, the preservative is a nitrate and / or nitrite. Nitrates and nitrites include, but are not limited to, sodium nitrate and sodium nitrite. In another embodiment, at least one preservative is a bacteriocin, such as nisin. In yet another embodiment, the preservative is ethanol. In yet another embodiment, the preservative is ozone. Non-limiting examples of 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).

[0121] In some embodiments, the functional material component is at least one hydrating agent. In certain embodiments, the hydrating agent is an electrolyte. Non-limiting examples of electrolytes include sodium, potassium, calcium, magnesium, chloride, phosphate, bicarbonate, and combinations thereof. Electrolytes suitable for use in certain embodiments of this invention are also described in U.S. Patent No. 5,681,569. In one embodiment, the electrolyte is derived from the corresponding water-soluble salt. Non-limiting examples of salts include chloride, carbonate, sulfate, acetate, bicarbonate, citrate, phosphate, hydrogen phosphate, tartrate, sorbate, citrate, benzoate, or combinations thereof. In other embodiments, the electrolyte is provided by juice, fruit extract, vegetable extract, tea, or tea extract.

[0122] In another specific embodiment, the hydrating agent is a carbohydrate to replenish the energy reserves burned by muscles. Carbohydrates suitable for use in certain embodiments of this invention are described in U.S. Patent Nos. 4,312,856, 4,853,237, 5,681,569, and 6,989,171. Non-limiting examples of suitable carbohydrates include monosaccharides, disaccharides, oligosaccharides, complex polysaccharides, or combinations thereof. Non-limiting examples of types of monosaccharides suitable for use in certain embodiments include 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, psicose, sorbose, tagatose, mannoheptulose, sedoheltulose, octolose, and sialose. Non-limiting examples of suitable disaccharides include sucrose, lactose, and maltose. Non-limiting examples of suitable oligosaccharides include sucrose, maltotriose, and maltodextrin. In other specific embodiments, carbohydrates are provided by corn syrup, sugar beet sugar, cane sugar, juice, or tea.

[0123] In another specific embodiment, the hydrating agent is a flavanol, which provides cellular rehydration. Flavanols are a class of natural substances found in plants and generally comprise a 2-phenylbenzopyrone molecular skeleton attached to one or more chemical moieties. Non-limiting examples of flavanols suitable for use in specific embodiments of this 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 to enhance exercise endurance. Ingestion of glycerol-containing solutions has been shown to provide beneficial physiological effects such as expanding blood volume, reducing heart rate, and lowering rectal temperature.

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

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

[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, lactilol, lactosucrose, lactulose, pyrodextrin, soybean oligosaccharides, transgalactooligosaccharides, and xylooligosaccharides. In other embodiments, the prebiotic is an amino acid. While many known prebiotics break 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, white beans, white beans, black beans).

[0129] In some embodiments, the functional ingredient is at least one weight management agent. As used herein, "weight management agent" includes an appetite suppressant and / or a thermogenic agent. As used herein, the phrases "appetite suppressant," "appetite satisfying composition," "satiety agent," and "satiety ingredient" are synonymous. The phrase "appetite suppressant" describes macronutrients, herbal extracts, exogenous hormones, appetite suppressants, anorexigens, pharmaceuticals, and combinations thereof that, when delivered in an effective amount, suppress, inhibit, reduce, or otherwise curtail a person's appetite. The phrase "thermogenic agent" describes 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 protein, carbohydrates, dietary fat, and combinations thereof. Consumption stimulates the release of peptides that have appetite-suppressing effects: for example, consumption of protein and dietary fat stimulates the release of the gut hormone cholecytokinin (CCK), and consumption of carbohydrates and dietary fat 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 that are converted into glucose by the body for energy. Carbohydrates are often classified into two types: digestible carbohydrates (e.g., monosaccharides, disaccharides, and starches) and non-digestible carbohydrates (e.g., dietary fiber). Research has shown that non-digestible carbohydrates, as well as complex polymer carbohydrates with reduced absorption and digestibility in the small intestine, stimulate physiological responses that inhibit food intake. Therefore, the carbohydrates embodied herein preferably include non-digestible carbohydrates or carbohydrates with reduced digestibility. Non-limiting examples of such carbohydrates include polydextrose; inulin; monosaccharide-derived polyols such as erythritol, mannitol, xylitol, and sorbitol; disaccharide-derived alcohols such as isomalt, lactitol, and maltitol; and hydrogenated starch hydrolysates. Carbohydrates will be described in more detail below.

[0132] In another specific embodiment, the weight management agent is dietary fat.Dietary fat is a lipid that comprises a combination of saturated fatty acid and unsaturated fatty acid.Polyunsaturated fatty acid has been shown to have greater satiety power than monounsaturated fatty acid.Therefore, the dietary fat embodied herein preferably comprises polyunsaturated fatty acid, and non-limiting examples thereof include triacylglycerol.

[0133] In another specific embodiment, the weight management agent is an herbal extract. Extracts from many types of plants have been identified as having appetite suppressant properties. Non-limiting examples of plants whose extracts have appetite suppressant properties include plants from the genera Hoodia, Trichocaulon, Caralluma, Stapelia, Orbea, Asclepias, and Camellia. Other embodiments include extracts from Gymnema sylvestre, Kola Nut, Citrus Aurantium, Yerba Mate, Griffonia Simplicifolia, Myrrh, Guggul Lipid, and Blackcurrant Seed Oil.

[0134] Herbal extracts can be prepared from any type of plant material or plant biomass. Non-limiting examples of plant materials and biomass include stems, roots, leaves, dried powder obtained from 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 sterol glycoside from Hoodia known as P57 is believed to be responsible for the appetite suppressant effects of Hoodia species. In another embodiment, the herbal extract is derived from a plant of the genus Caralluma, non-limiting examples of which include caratuberside A, caratuberside B, bouceroside I, bouceroside II, bouceroside III, bouceroside IV, bouceroside V, bouceroside VI, bouceroside VII, bouceroside VIII, bouceroside IX, and bouceroside X. In another embodiment, at least one herbal extract is derived from a plant of the genus Trichocaea. The herbal extract is derived from a plant of the Trichocaulon genus. Trichocaulon plants, like Hoodia, are succulents commonly native to South Africa and include the species T. piliferum and T. officinale. In another embodiment, the herbal extract is derived from a plant of the Stapelia or Orbea genus. Without wishing to be bound by any theory, compounds exhibiting appetite suppressant activity are believed to be saponins, such as pregnane glycosides, including stavarosides 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 Asclepias genus. Without wishing to be bound by any theory, the extract is believed to contain steroidal compounds with appetite suppressant effects, such as pregnane glycosides and pregnane aglycones.

[0136] In another specific embodiment, the weight management agent is an exogenous hormone having a weight management effect.Non-limiting examples of such hormones include CCK, peptide YY, ghrelin, bombesin and gastrin-releasing peptide (GRP), enterostatin, apolipoprotein A-IV, GLP-1, amylin, somastatin, and leptin.

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

[0138] In some embodiments, the functional material component is at least one osteoporosis treatment agent. In some embodiments, the osteoporosis treatment agent is at least one calcium source. According to certain embodiments, the calcium source is any calcium-containing compound, including salt complexes, solubilized species, and other forms of calcium. Non-limiting examples of calcium sources include amino acid chelate calcium, calcium carbonate, calcium oxide, calcium hydroxide, calcium sulfate, calcium chloride, calcium phosphate, calcium hydrogen phosphate, calcium dihydrogen phosphate, calcium citrate, calcium malate, calcium citrate malate, calcium gluconate, calcium tartrate, calcium lactate, solubilized species thereof, and combinations thereof.

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

[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 identified as effective in preventing and treating osteoporosis. Non-limiting examples of plants and plant extracts suitable as osteoporosis management agents include species of the genera Taraxacum and Amelanchier, as disclosed in U.S. Patent Application Publication No. 2005 / 0106215, and Linum usitatissimum, as disclosed in U.S. Patent Application Publication No. 2005 / 0079232. dera genus, mugwort (Artemisia genus), calamus (Acorus genus), safflower (Carthamus genus), carum (Carum genus), beach lily (Cnidium genus), curcuma (Curcuma genus), sedge (Cyperus genus), juniper (Juniperus genus), prunus (Prunus genus), iris (Iris genus), chrysanthemum (Cichorium genus), dodonaea genus, epimedium Examples of suitable plant species include those of the genera Erigonum, Soya, Mentha, Ocimum, Thymus, Tanacetum, Plantago, Spearmint, Bixa, Vitis, Rosemarinus, Rhus, and Anethum.

[0142] In some embodiments, the functional material component 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 any degree of estrogen-like effects. For example, phytoestrogens can bind to estrogen receptors in the body and have a small estrogen-like effect.

[0143] Examples of suitable phytoestrogens for embodiments of this invention include, but are not limited to, isoflavones, stilbenes, lignans, resorcyclic acid lactone, 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, chasteberry, crampbark, angelica root, American holly root, false unicorn root, ginseng root, ground sel herb, licorice, liferoot herb, motherwort herb, peony root, raspberry leaf, rose plant, sage leaf, sarsaparilla root, saw palmetto with berries, wild yam root, yarrow flower, legumes, soybeans, soy products (e.g., miso, soy flour, soy milk, soybean pulp, etc.), and soybean products (e.g., soybean flour, soy milk, soybean pulp, etc.). In some embodiments, the active ingredient may be peas, nuts, soy 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, chaste tree, vitex, date palm, dill, fennel seed, gotu kola, milk thistle, pennyroyal, pomegranate, southernwood, soy flour, tangy flowers, and kudzu root (kudzu root), and the like, and combinations thereof.

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

[0145] Phytoestrogenic isoflavones suitable in accordance with embodiments of this invention include genistein, daidzein, glycitein, biochanin A, formononetin, their individual naturally occurring glycosides and glycoside conjugates, matairesinol, secoisolariciresinol, enterolactone, enterodiol, textured plant 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 one embodiment, the functional material component is at least one long-chain primary aliphatic saturated alcohol. Long-chain primary aliphatic saturated alcohols are a diverse group of organic compounds. The term alcohol refers to the fact that these compounds are characterized by a hydroxyl group (-OH) attached to a carbon atom. Non-limiting examples of specific long chain primary aliphatic saturated alcohols for use in certain embodiments of the present invention include 1-octanol (8 carbon atoms), 1-nonanol (9 carbon atoms), 1-decanol (10 carbon atoms), 1-dodecanol (12 carbon atoms), 1-tetradecanol (14 carbon atoms), 1-hexadecanol (16 carbon atoms), 1-octadecanol (18 carbon atoms), 1-eicosanol (20 carbon atoms), 1-docosanol (22 carbon atoms), 1-tetracosanol (24 carbon atoms), 1-hexacosanol (26 carbon atoms), 1-heptacosanol (27 carbon atoms), 1-octanosol (28 carbon atoms), 1-nonacosanol (29 carbon atoms), 1-triacontanol (30 carbon atoms), 1-dotriacontanol (32 carbon atoms), and 1-tetracontanol (34 carbon atoms).

[0148] In one embodiment, the long-chain primary aliphatic saturated alcohol is polycosanol, a term for a mixture of long-chain primary aliphatic saturated alcohols composed primarily of the 28-carbon 1-octanosol and the 30-carbon 1-triacontanol, with lesser concentrations of other alcohols such as the 22-carbon 1-docosanol, the 24-carbon 1-tetracosanol, the 26-carbon 1-hexacosanol, the 27-carbon 1-heptacosanol, the 29-carbon 1-nonacosanol, the 32-carbon 1-dotriacontanol, and the 34-carbon 1-tetracontanol.

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

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

[0151] As used herein, the phrases "stanol," "plant stanol," and "phytostanol" are synonymous. Phytostanols are saturated sterol alcohols that occur naturally in only trace amounts and can be produced synthetically, such as by hydrogenation of phytosterols. Suitable phytostanols include, but are not limited to, saturated forms of β-sitostanol, campestanol, cycloartanol, and other triterpene alcohols.

[0152] Both phytosterols and phytostanols, as used herein, are alpha- The phytosterols and phytostanols of the present invention may also be in the form of esters. Suitable methods for deriving esters of phytosterols and phytostanols are well known to those skilled in the art and are disclosed in U.S. Patent Nos. 6,589,588, 6,635,774, 6,800,317, and U.S. Patent Publication No. 2003 / 0045473. Non-limiting examples of suitable phytosterol and phytostanol esters include sitosterol acetate, sitosterol oleate, stigmasterol oleate, and their corresponding phytostanol esters. The phytosterols and phytostanols of the present invention may also include their derivatives.

[0153] The amount of functional ingredient in the beverage syrup can vary, hi one embodiment, the beverage syrup comprises from about 1 ppm to about 10 wt % of the functional ingredient.

[0154] Exemplary additives include, but are not limited to, carbohydrates, polyols, amino acids and their corresponding salts, polyamino acids and their corresponding salts, sugar acids and their corresponding salts, nucleotides, organic acids, inorganic acids, organic salts including organic acid salts and organic base salts, inorganic salts, bitter compounds, caffeine, flavoring agents and flavoring ingredients, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, plant extracts, flavonoids, alcohols, polymers, and combinations thereof.

[0155] In one embodiment, the syrup further comprises one or more polyols. The term "polyol" as used herein refers to a molecule containing more than one hydroxyl group. Polyols may be diols, triols, or tetraols, containing 2, 3, and 4 hydroxyl groups, respectively. Polyols may also contain more than four hydroxyl groups, such as pentaols, hexaols, and heptaols, containing 5, 6, or 7 hydroxyl groups, respectively. In addition, polyols may also be sugar alcohols, polyhydric alcohols, or polyalcohols (reduced forms of carbohydrates), in which the carbonyl group (aldehyde or ketone, reducing sugar) has been reduced to a primary or secondary hydroxyl group. Non-limiting examples of polyols in some embodiments include maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerin), threitol, galactitol, palatinose, reduced isomaltooligosaccharides, reduced xylooligosaccharides, reduced gentiooligosaccharides, reduced maltose syrup, reduced glucose syrup, and sugar alcohols or any other carbohydrate that can be reduced without adversely affecting taste.

[0156] Suitable amino acid additives include, but are not limited to, aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, arabinose, trans-4-hydroxyproline, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid (α-, β-, and / or δ-isomers), glutamine, hydroxyproline, taurine, norvaline, sarcosine, and their salt forms, such as sodium salts or potassium salts or acid salts. Amino acid additives can also be in the D- or L-configuration, and can be mono-, di-, or tri-forms of the same or different amino acids. In addition, amino acids can be α-, β-, γ-, and / or δ-isomers, where appropriate. Combinations of the above amino acids and their corresponding salts (e.g., their sodium, potassium, calcium, magnesium salts or other alkali or alkaline earth metal salts, or acid salts) are also suitable additives in some embodiments. The amino acids may be natural or synthetic. The amino acids may also be modified. Modified amino acids are any amino acids in which at least one atom has been added, removed, substituted, or a combination thereof (e.g., N-alkyl amino acids, N-acyl amino acids, or N-amino acids). The term "polyamino acid" refers to an amino acid derivative (e.g., N-methylamino acid). Non-limiting examples of modified amino acids include amino acid derivatives such as trimethylglycine, N-methyl-glycine, and N-methyl-alanine. As used herein, modified amino acids encompass both modified and unmodified amino acids. As used herein, amino acids also encompass both peptides and polypeptides (e.g., dipeptides, tripeptides, tetrapeptides, and pentapeptides) such as glutathione and L-alanyl-L-glutamine. 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, e.g., monosodium L-glutamate). The polyamino acid additive may also be in the D- or L-configuration. In addition, polyamino acids may be α-, β-, γ-, δ-, and ε-isomers, as appropriate. Combinations of the above polyamino acids and their corresponding salts (e.g., their sodium, potassium, calcium, magnesium salts, or other alkali or alkaline earth metal salts or acid salts) are also suitable additives in some embodiments. The polyamino acids described herein may also include copolymers of different amino acids. Polyamino acids may be natural or synthetic. Polyamino acids may also be modified by adding, removing, substituting, or a combination of 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 (MW), such as poly-L-α-lysine having MW of 1,500, MW of 6,000, MW of 25,200, MW of 63,000, MW of 83,000, or MW of 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 salts 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 include 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 C2-C30 carboxylic acids, substituted hydroxyl C2-C30 carboxylic acids, butyric acid (ethyl esters), substituted butyric acid (ethyl esters), 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, fruit acids, and the like. Acids (a blend of malic, fumaric, and tartaric acids), fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, creatine, caffeic acid, bile acids, acetic acid, ascorbic acid, alginic acid, erythorbic acid, polyglutamic acid, glucono-delta-lactone, and their alkali or alkaline earth metal salt derivatives, etc. Additionally, the organic acid additives may also be in either the D- or L-configuration.

[0160] Suitable organic acid additive salts include, but are not limited to, sodium, calcium, potassium, and magnesium salts of all organic acids, such as citric acid, malic acid, tartaric acid, fumaric acid, lactic acid (e.g., sodium lactate), alginic acid (e.g., sodium alginate), ascorbic acid (e.g., sodium ascorbate), benzoic acid (e.g., sodium benzoate or potassium benzoate), sorbic acid, and adipic acid. The examples of organic acid additives described may optionally be substituted with at least one group selected from hydrogen, alkyl, alkenyl, alkynyl, halo, haloalkyl, carboxyl, acyl, acyloxy, amino, amido, carboxyl derivatives, alkylamino, dialkylamino, arylamino, alkoxy, aryloxy, nitro, cyano, sulfo, thiol, imine, sulfonyl, sulfenyl, sulfinyl, sulfamyl, carboxalkoxy, carboxamido, phosphonyl, phosphinyl, phosphoryl, phosphino, thioester, thioether, anhydride, oximino, hydrazino, carbamyl, phosphor, or phosphonato.

[0161] Suitable inorganic acid additives include, but are not limited to, phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, sodium dihydrogen phosphate, and alkali or alkaline earth metal salts thereof (e.g., inositol hexaphosphate Mg / Ca).

[0162] Suitable bitter compound additives include, but are not limited to, caffeine, quinine, urea, orange peel oil, naringin, bittern, and salts thereof.

[0163] Suitable flavoring agents 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.

[0164] The terms "flavoring agent" and "flavoring ingredient" are synonymous and may include natural or synthetic substances or combinations thereof. Flavoring agents 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 acceptable limits. Non-limiting examples of proprietary flavoring agents include Doehler™ Natural Flavoring Sweetness Enhancer K14323 (Doehler™, Darmstadt, Germany), Symrise™ Natural Flavor Mask for Sweeteners 161453 and 164126 (Symrise™, Holzminden, Germany), Natural Advantage™ Bitterness Blockers 1, 2, 9, and 10 (Natural Advantage™, Freehold, New Jersey, USA), and Sucramask™ (Creative Research Management, Stockton, California, USA).

[0165] Suitable polymer additives include chitosan, pectin, pectinic, polyuronic acid, polygalacturonic acid, starch, food hydrocolloids or crude extracts thereof (e.g., acacia senegal gum (Fibergum™), acacia seyal gum, carrageenan), poly-L-lysine (e.g., poly-L-α-lysine or poly-L-ε-lysine), poly-L-ornithine (e.g., poly-L-α-ornithine or poly-L-ε-ornithine), polypropylene glycol, polyethylene glycol, poly(ethylene glycol methyl ether), polyarginine, polyaspartic acid, polyglutamic acid, polyethyleneimine, alginic acid, sodium alginate, propylene glycol alginate, and sodium polyethylene glycol alginate, Examples of suitable polymers include, but are not limited to, sodium hexametaphosphate and its salts, and other cationic and anionic polymers.

[0166] Suitable protein or protein hydrolysate additives include, but are not limited to, bovine serum albumin (BSA), whey protein (including fractions or concentrates thereof, such as 90% instant whey protein isolate, 34% whey protein, 50% hydrolyzed whey protein, and 80% whey protein concentrate), soluble rice protein, soy protein, protein isolate, protein hydrolysate, reaction products of protein hydrolysates, glycoproteins, and / or proteoglycans containing amino acids (e.g., glycine, alanine, serine, threonine, asparagine, glutamine, arginine, valine, isoleucine, leucine, norvaline, methionine, proline, tyrosine, hydroxyproline, etc.), collagen (e.g., gelatin), partially hydrolyzed collagen (e.g., hydrolyzed fish collagen), and collagen hydrolysates (e.g., porcine collagen hydrolysate).

[0167] 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 arginate, sodium stearoyl lactylate, sodium taurocholate, lecithin, sucrose oleate, sucrose stearate, sucrose palmitate, sucrose laurate, and other emulsifiers.

[0168] 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-fi Gen FFI, Inc., Osaka, Japan)), neohesperidin, naringin, neohesperidin dihydrochalcone, and the like.

[0169] Suitable alcohol additives include, but are not limited to, ethanol.

[0170] 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).

[0171] The amount of additive in the beverage syrup can vary, hi one embodiment, the beverage syrup contains from about 1 ppm to about 10 wt % of the additive.

[0172] The pH of the beverage syrup is typically from about 2.0 to about 5, such as, for example, from about 2.5 to about 4. The pH may be adjusted by the addition of a suitable acid or base, such as, but not limited to, phosphoric acid, citric acid, or sodium hydroxide.

[0173] The resulting beverage syrup can be packaged and stored. The beverage syrup can be used essentially immediately to produce beverages that are typically packaged for distribution. The beverage syrup can also be distributed to bottlers, who, with the addition of water and possibly other ingredients such as carbonation, package the produced beverage.

[0174] The beverage syrup may be a full-calorie beverage syrup such that a ready-to-drink beverage prepared from the beverage syrup has a maximum of about 120 calories per 8 ounce serving.

[0175] The beverage syrup may be a medium-calorie beverage syrup such that a ready-to-drink beverage prepared from the beverage syrup has a maximum of about 60 calories per 8 ounce serving.

[0176] The beverage syrup may be a reduced calorie beverage syrup such that a ready-to-drink beverage prepared from the beverage syrup has a maximum of about 40 calories per 8 ounce serving.

[0177] The beverage syrup may be a zero-calorie beverage syrup such that a ready-to-drink beverage prepared from the beverage syrup has less than about 5 calories per 8 ounce serving.

[0178] Beverages prepared from the beverage syrups of the present invention have a taste profile similar to a corresponding beverage prepared with a steviol glycoside mixture containing reb M, e.g., 95% reb M or RebM80. For example, a beverage of the present invention will have one or more of the same attributes as a corresponding beverage containing only a steviol glycoside mixture containing reb M: sweetness, sweetness linger, bitterness, licorice flavor, texture, temporal profile, sweetness onset, etc. Methods for determining these attributes are well known to those skilled in the art.

[0179] In some embodiments, beverage syrups containing the blends of the present invention exhibit reduced foaming during bottling compared to beverage syrups containing the blends without (i) steviol glycosides only and / or (ii) reb A and / or (iii) reb N, mogroside V, or siamenoside.

[0180] V. Beverages and their manufacturing methods The present invention also provides ready-to-drink beverages and methods of preparing ready-to-drink beverages prepared from the beverage syrups described herein. In some embodiments, the beverage syrup is a concentrate of the present invention, i.e., does not have additional beverage ingredients.

[0181] Ready-to-drink beverages include carbonated and non-carbonated beverages.

[0182] 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.

[0183] Non-carbonated beverages include fruit juices, fruit-flavored juices, juice drinks, nectars, vegetable juices, vegetable-flavored juices, sports drinks, energy drinks, fortified water drinks, vitamin-fortified water, near-water drinks (e.g., water with natural or synthetic flavorings), coconut water, tea-type beverages (e.g., black tea, green tea, rooibos tea, oolong tea), and coffee. , cocoa drinks, dairy drinks, drinks containing milk ingredients (e.g., milk drinks, coffee containing milk ingredients, cafe au lait, milk tea, fruit milk drinks), drinks containing grain extracts, and smoothies, but are not limited to these.

[0184] A method of preparing a beverage includes mixing a beverage syrup described herein with an appropriate amount of dilution water.

[0185] Typically, the volume ratio of syrup to water is 1:3 to 1:8, e.g., 1:3 to 1:8, 1:3 to 1:7, 1:3 to 1:6, 1:3 to 1:5, 1:3 to 1:4, 1:4 to 1:8, 1:4 to 1:7, 1:4 to 1:6, 1:4 to 1:5, 1:5 to 1:8, 1:5 to 1:7, 1:5 to 1:6, 1:6 to 1:8, 1:6 to 1:7, and 1:7 to 1:8, etc. In certain embodiments, the volume ratio of syrup to water is about 1:5.5.

[0186] The temperature at which the mixing is carried out is preferably below about 70°C to minimize degradation of the steviol glycosides.

[0187] In one embodiment, the beverage is a carbonated beverage (e.g., a soft drink or a carbonated drink) and the dilution water is carbonated water. Beverages are typically dispensed for immediate consumption.

[0188] Other types of water that are typical in beverage manufacturing and used to prepare beverages are, for example, deionized water, distilled water, reverse osmosis water, carbon-treated water, purified water, demineralized water, and combinations thereof.

[0189] The concentrates and beverage syrups of the present invention can be formulated into beverages with typical equipment found in bottling facilities. No skid is required to solubilize reb M.

[0190] The beverage contains the steviol glycoside blend of the present invention at a concentration of about 50 ppm to about 1,000 ppm, for example, about 100 ppm to about 600 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 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, or about 300 ppm to about 400 ppm.

[0191] In certain embodiments, the beverage contains a fairly high concentration of the steviol glycoside blend, i.e., from about 400 ppm to about 600 ppm of the blend, such as from about 400 ppm to about 500 ppm, from about 500 ppm to about 600 ppm, or from about 550 to about 600 ppm.

[0192] The beverages of the present invention exhibit a taste profile similar (statistically indistinguishable) to a beverage containing only a blend of steviol glycosides containing reb M, e.g., 95% reb M or RebM80. For example, the beverages of the present invention have one or more of the same attributes as a corresponding beverage containing only a steviol glycoside mixture containing reb M: sweetness, sweetness linger, bitterness, licorice flavor, texture, temporal profile, sweetness onset, etc. Methods for determining these attributes are well known to those skilled in the art.

[0193] The beverage may be a full-calorie beverage having up to about 120 calories per 8 oz serving.

[0194] The beverage may be a medium-calorie beverage having up to about 60 calories per 8 oz serving.

[0195] The beverage may be a low-calorie beverage having up to about 40 calories per 8 oz serving.

[0196] The beverage may be zero calorie, having less than about 5 calories per 8 oz serving.

[0197] In particular embodiments, the beverage is a diet beverage, i.e., a low-calorie or zero-calorie beverage. In more particular embodiments, the beverage is a diet carbonated beverage. Particularly desirable diet carbonated beverages are cola beverages and lemon-lime flavored beverages.

[0198] In one embodiment, the present invention provides a diet carbonated beverage comprising a blend of the present invention at a concentration of from about 400 ppm to about 600 ppm, or from about 500 ppm to about 600 ppm.

[0199] In some embodiments, the beverage is a carbonated beverage in which the blend of the present invention is the sole sweetener, i.e., the only substance that provides detectable sweetness. Such carbonated beverages, e.g., cola, are zero calories.

[0200] V. Method The present invention also provides a method for improving the aqueous solubility of a steviol glycoside blend containing reb M, comprising substituting a portion of the steviol glycoside blend containing reb M with reb N. For example, about 20 wt% to about 80 wt%, e.g., about 30 wt% to about 60 wt%, about 30 wt% to about 50 wt%, or about 40 wt% to about 60 wt%, of the steviol glycoside blend containing reb M can be substituted with reb N.

[0201] The present invention also provides a method for reducing the foaming (foam height and / or foam disappearance time) of a beverage containing a steviol glycoside blend containing reb M or reb A, comprising replacing a portion of the steviol glycoside blend containing reb M with a compound selected from the group consisting of reb N, mogroside V, siamenoside I, and combinations thereof. For example, the method may be performed by replacing about 20 wt% to about 80 wt%, e.g., about 20 wt% to about 70 wt%, about 20 wt% to about 60 wt%, about 20 wt% to about 50 wt%, about 20 wt% to about 40 wt%, about 20 wt% to about 30 wt%, about 30 wt% to about 80 wt%, about 30 wt% to about 70 wt%, about 30 wt% to about 60 wt%, about 30 wt% to about 50 wt%, about 30 wt% to about 6 ... or about 30 wt%. It can be substituted with 0 wt% to about 40 wt%, about 40 wt% to about 80 wt%, about 40 wt% to about 70 wt%, about 40 wt% to about 60 wt%, about 40 wt% to about 50 wt%, about 50 wt% to about 80 wt%, about 50 wt% to about 70 wt%, about 50 wt% to about 60 wt%, about 60 wt% to about 80 wt%, about 60 wt% to about 70 wt%, and about 70 wt% to about 80 wt%, etc.

[0202] The foam decay time for beverages comprising the blends of the present invention is at least 5% less, e.g., at least about 10% less, at least about 20% less, at least about 30% less, at least about 40% less, or at least about 50% less than beverages without rebaudioside N, mogroside V, and / or siamenoside I. The foam height for beverages comprising the blends of the present invention is at least 5% less, e.g., at least about 10% less, at least about 20% less, at least about 30% less, at least about 40% less, or at least about 50% less than beverages without rebaudioside N, mogroside V, and / or siamenoside I.

[0203] Example In the examples below, "RebM80" refers to a compound containing at least 80% by weight of Reb M (the remaining The term "steviol glycoside blend" refers to a blend of steviol glycosides containing at least 95% steviol glycosides (Reb D and Reb A). The blend contains at least 95% total steviol glycosides.

[0204] Example 1: Triblend of RebM80, Reb A and Reb N An ultra concentrate containing 2 wt% steviol glycoside content was prepared by combining the indicated amounts of RebM80, reb A, and reb N with water at room temperature. The mixture was mixed for 1 hour to provide a cloudy mixture. [Table 1]

[0205] The 2 wt% super concentrate was then diluted with water to a 5.5+1 syrup concentration (0.3 wt%) and mixed at room temperature for 90 hours to obtain a clear solution. The final syrup concentrations are provided below: [Table 2]

[0206] Example 2: Diblend of Reb M80 and Reb N An ultra concentrate containing 2 wt% steviol glycoside content was prepared by combining the amounts of RebM80 and reb N shown below with water. The mixture was mixed for 1 hour, resulting in a cloudy mixture. [Table 3]

[0207] The 2 wt% super concentrate was then diluted with water to a 5.5+1 syrup concentration (0.3 wt%) and mixed at room temperature for 90 hours. The final syrup concentrations are provided below: [Table 4]

[0208] As can be seen from Table 4, the use of Reb N or RebM80 alone results in a cloudy 0.3 wt% syrup concentrate. Samples containing 70% RebM80 also resulted in a cloudy 0.3 wt% syrup concentrate.

[0209] Example 3: Solubility, Taste Profile and Defoaming of Stevia Blends of the Present Invention The sensory profiles of beverages (citrate buffered matrix) sweetened with the blends identified in Table 5 were compared to beverages sweetened with either reb A alone or reb M alone. The foaming of drinks sweetened with ethanol was also studied. [Table 5] * The foam height (in mL) was measured when the foam level was uniform around the entire circumference of the beaker into which each sample was poured. ** The time it took for the bubbles to disappear was measured between when each sample reached the bottom of the beaker and when the total sample level reached the 350 mL line. *** Both RebM80 and 95% Reb M were evaluated and showed similar results

[0210] Example 4: Sensory Data High-purity (≥95%) steviol glycosides, namely rebaudiosides A, B, D, N, M, and O, were evaluated in acidified citrate buffer, lemon-lime, and cola carbonated beverages at a concentration of 500 ppm in the finished beverage.

[0211] 1.1 Simulated beverage (citrate buffer solution) Filtered water was used to dissolve the individual steviol glycosides as well as the blend to deliver a total steviol glycoside concentration of 500 ppm.

[0212] Samples were supplied and evaluated at ambient temperature. [Table 6]

[0213] 1.2. Lemon-lime carbonated drinks The table below shows the ingredients and their amounts in lemon-lime syrup (5.5+1). [Table 7]

[0214] The ingredients were dissolved in filtered water to form a syrup, and then the final beverage was made by weighing out the appropriate amount of syrup and adding carbonated water using a ratio of 1 part syrup + 5.5 parts carbonated water. The final beverage was filled into 300 ml glass bottles and then aged at 35°C for 3 days, after which it was cooled and served chilled (4°C). A control with Reb-M was made by heating water to approximately 47°C and then dissolving the Reb-M. After complete dissolution, the concentrated Reb-M solution was cooled to ambient temperature, after which the remainder of the ingredients were added. The other blends were soluble in the syrup system and did not require heating.

[0215] 1.3.Cola carbonated drinks The table below shows the ingredients and their amounts in cola syrup (5.5+1). [Table 8]

[0216] The ingredients were dissolved in filtered water to form a syrup, and then the final beverage was made by weighing out the appropriate amount of syrup and adding carbonated water using a ratio of 1 part syrup to 5.5 parts carbonated water. The final beverage was filled into 300 ml glass bottles and then aged at 35°C for 3 days, after which it was cooled and served chilled (4°C). A control with Reb-M was made by heating water to approximately 47°C and then dissolving the Reb-M. After complete dissolution, the concentrated Reb-M solution was cooled to ambient temperature, after which the remainder of the ingredients were added. The other blends were soluble in the syrup system and did not require heating.

[0217] 2. Sensory testing The beverages were blindly evaluated by at least five expert panelists who routinely tasted beverages sweetened with steviol glycosides. Samples were coded and randomly presented to the panelists. Panelists were instructed to eat an unsalted cracker and rinse their mouths with water before and between samples. The maximum number of samples per session was set at five to avoid fatigue. For each sample, panelists were instructed to take three sips and then write down their evaluation comments. The sham beverages were tasted at ambient temperature, while the carbonated beverages (diet lemon-lime and cola) were tasted at 4°C.

[0218] 2.1. Sensory Test for Simulated Beverages The table below shows steviol glycosides in blends at different levels (ppm), their solubility in simulated syrups and panelist comments after blind taste testing. [Table 9-1] [Table 9-2]

[0219] From the panelist comments, it is clear that the blends exhibited an acceptable overall taste profile, with some exhibiting an even cleaner taste compared to Reb-M alone.

[0220] 2.2. Sensory Test for Diet Lemon-Lime Carbonated Drink The table below shows the steviol glycosides in the blends at different levels (ppm), panelist ratings (1=most preferred, 5=least preferred) and panelist comments. [Table 10]

[0221] The blend was preferred by panelists over Reb-M alone in a diet lemon-lime carbonated beverage.

[0222] 2.3. Sensory Test for Diet Coke Carbonated Drinks The table below shows the steviol glycosides in the blends at different levels (ppm), panelist ratings (1=most preferred, 5=least preferred), and panelist comments. [Table 11]

[0223] Example 5: Bench-top solubility and taste evaluation The following blends were evaluated in a citric acid / caramel based beverage: [Table 12] Slow 4.4+1; >45°F (bottling temperature for syrup operation)

[0224] While 512 ppm RebM80 was not soluble in the syrup, both blends containing reb A / reb B / reb D / rebM80 and NSF-03 were soluble in the syrup and tasted similar to the RebM80-only beverage.

[0225] Example 6: Effect of siamenoside I and mogroside V on Reb A / Reb M foaming 1. A high-intensity sweetener or a blend of two high-intensity sweeteners was dissolved in DI water to make a syrup with a concentration of up to 500 ppm. Each syrup was stored refrigerated at 4.5°C. 2.45 mL of each syrup was added to a 10 oz glass bottle and 225 mL of carbonated water (CO2 volume: 4.6) was added to create the beverage samples (3.8 CO2 volume and 5:1 slaw ratio). 3. Each beverage sample was refrigerated at 4.5°C for at least 1 hour. 4. Each beverage bottle was twisted open and, using a rotating clamp, inverted to pour the beverage into a 1000 mL glass beaker. The bottle was rotated until its opening was at a 45° angle and resting against the top of the beaker. The entire process was videotaped to measure foam height and time for the foam to disappear. 5. Measure the foam height in mL when the meniscus of the foam on the beaker wall begins to drop evenly. 6. Measure the time it takes for the foam to disappear, in seconds, between when the beverage first reaches the bottom of the beaker and when the meniscus of the foam reaches the 350 mL line.

[0226] (1) Rebaudioside A plus Mogroside V, (2) Rebaudioside M plus Mogroside V, (3) Rebaudioside A plus Siamenosiode I, and (4) Rebaudioside M plus Siamenosiode I are prepared at total concentrations of 100, 300, and 500 ppm in the final beverage, respectively.

[0227] Mogroside V Blend with RebA or RebM When mogroside V was blended with Reb A or Reb M, both foam height and foam dissipation time decreased with increasing percentage of mogroside V at all three total concentrations (100, 300, and 500 ppm). However, the reduction profiles of these two different blends, i.e., Reb A + Mog V vs. Reb M + Mog V, were significantly different as shown in Figures 1-4; the Reb A + Mog V blend showed a more drastic change when the percentage of Mog V exceeded 40%, while the Reb M + Mog V blend showed a much more gradual decrease in foam height and foam dissipation time.

[0228] Siamenoside I blends with RebA or RebM When siamenoside I was blended with RebA or RebM, both foam height and foam dissipation time decreased with increasing percentage of siamenoside I at all three total concentrations (100, 300, and 500 ppm). However, the reduction profiles of these two different blends, i.e., RebA + siamenoside I vs. RebM + siamenoside I, were significantly different as shown in Figures 5-8; the RebA + siamenoside I blend showed a more drastic change when the percentage of siamenoside I exceeded 50%, while the RebM + siamenoside I blend showed a gradual decrease in foam height and foam dissipation time after 30%.

Claims

1. 1. A method for reducing foaming or foam disappearance time in a beverage comprising a stevia blend, the method comprising substituting reb M with reb N in a steviol glycoside mixture comprising at least 80% by weight reb M to form a stevia blend comprising 20 wt% to 60 wt% of a steviol glycoside mixture comprising at least 80% by weight reb M and 80 wt% to 40 wt% of reb N, thereby providing a stevia blend having reduced foaming or foam disappearance time compared to a stevia blend without the reb N substitution.

2. (i) mixing water and 0.25% to 0.4% by weight of a stevia blend at room temperature while suppressing foaming to obtain a mixture; (ii) stirring the mixture for at least 10 minutes to form a beverage concentrate; The method of claim 1 further comprising:

3. 3. The method of claim 2, further comprising adding a beverage syrup ingredient to the beverage concentrate to form a beverage syrup.

4. 4. The method of claim 3, comprising diluting the beverage syrup with water to prepare a beverage.

5. The method of claim 4 further comprising bottling the beverage.

6. 10. The method of claim 1, wherein the reduced foaming blend reduces foam dissipation time.

7. 7. The method of claim 6, wherein the foam disappearance time is at least 20% less than that of a corresponding beverage sweetened with a blend of only (i) a steviol glycoside mixture containing rebaudioside M.

8. 10. The method of claim 1, wherein the stevia blend is free of reb B.

9. 10. The method of claim 1, wherein the stevia blend is reb A-free.

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