SWEETENER COMPOSITIONS

Abstract

The invention relates to a sweetening composition comprising a naturally sweet carbohydrate, a stevia compound, rubusoside, and tannin, wherein component d) is present in an amount on the scale of 1 mg / l to 400 mg / l; the invention also relates to a sweetening composition comprising a naturally sweet carbohydrate, a stevia compound, rubusoside, tannin, and oak extract or pomegranate extract; the invention further relates to a sweetening composition comprising acesulfame or aspartame, sucralose, a stevia compound, saccharin or cyclamate, neohesperidin, and tannin in an amount on the scale of 1 mg / l to 400 mg / l; furthermore, the invention relates to a sweetening composition comprising a) 0.1 to 50 g / l of a naturally sweet-tasting carbohydrate, b) 40 to 120 g / l of a naturally sweet-tasting carbohydrate other than a), and c) 30 to 300 mg / l of rubusoside; and, the invention relates to the use of said sweetening compositions for sweetening and preparing beverages.

Description

SWEETENER COMPOSITIONS FIELD OF INVENTION The present invention relates to sweetening compositions, their use in the preparation of syrups and sweetened beverages, as well as the preparation of such beverages. BACKGROUND OF THE INVENTION Common soft drinks generally contain significant amounts of natural sugars such as sucrose, glucose, fructose, or mixtures thereof. The caloric content of these sugars is typically in the range of 3.6 to 3.9 kcal / g. Many attempts have been made to reduce the caloric content of beverages such as soft drinks. In some cases, natural sugars have been replaced with steviol glycosides. Some steviol glycosides have a sweetening power that is approximately 240 to 400 times greater than that of natural sugar sucrose. Steviol glycosides are derived from extracts of the leaves of the stevia plant (Stevia rebaudiana Bertoni). The four main steviol glycosides found in the leaves of the stevia plant are stevioside (approximately 5 to 10% by weight), rebaudioside A (approximately 2 to 4% by weight), rebaudioside C (approximately 1 to 2% by weight) and dulcoside A (approximately 0.5 to 1% by weight).The additional steviol glycosides found in the extract of the leaves of the stevia plant, however in rather small quantities, are rebaudioside B, rebaudioside D and rebaudioside E. The common aglycone of all steviol glycosides is steviol, which belongs to the class of diterpenes. Unfortunately, beverages sweetened with steviol glycosides have some drawbacks that, for many consumers, outweigh the caloric content of conventional drinks. Steviol glycosides are known to leave a bitter and / or licorice-like aftertaste, and in some cases, a metallic taste. Furthermore, the sweet sensation is somewhat delayed, meaning the sweetness has a persistent sweetness. In some cases, steviol glycosides are responsible for a harsh or dry sensation in the mouth. BRIEF DESCRIPTION OF THE INVENTION In EP 2 519 118, sweetener compositions are described as containing a sweetener and at least one sweet flavor enhancer selected from terpenes, flavonoids, amino acids, proteins, polyols, other known natural sweeteners, seco-dammaran glycosides, and their analogues. Suitable sweet flavor enhancers are reported to include stevia sweeteners such as stevioside, steviolbioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside F, and dulcoside A. At least one sweet flavor enhancer must be present in the composition in an amount at or below the threshold level for sweet flavor detection, and at least one sweetener and at least one sweet flavor enhancer must be different. EP 2 386 211 describes the use of rubusoside to mask, reduce, or suppress the bitter, acidic, and / or astringent taste impression of a substance with a bitter, acidic, and / or astringent taste. Compositions containing rubusoside must mask, reduce, or suppress the bitter, acidic, and / or astringent taste impression of compounds such as steviosides and rebaudioside A in food and pharmaceutical products. WO 2008 / 049256 deals with a sweetened consumable comprising (a) at least 0.0001% of at least one sweetener, wherein said sweetener includes sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharin, or combinations thereof, wherein at least one sweetener or combination of sweeteners is present in a concentration above the sweet taste detection threshold at a concentration of at least 2% isosweet sucrose, and (b) at least one sweet taste enhancer selected from the group consisting of naringin dihydrochalcone, mogroside V, Swingle extract, rubusoside, rubus extract, stevioside and rebaudioside A. Each sweet flavor enhancer must be present at a concentration close to its sweet taste detection threshold.For naringin dihydrochalcone this concentration should be from 2 to 60 ppm, for rubusoside from 1.4 ppm to 56 ppm, for rubus extract from 2 ppm to 80 ppm, for mogroside V from 0.4 ppm to 12.5 ppm, for Swingle extract from 2 to 60 ppm, for stevioside from 2 to 60 ppm, and for rebaudioside A from 1 to 30 ppm. Many attempts have also been made to overcome the aforementioned drawbacks of steviol glycoside sweeteners such as a bitter and / or licorice-like taste in the mouth, a sharp or dry sensation in the mouth, and / or a sweet taste in the mouth. For example, according to WO 2012 / 073121 A2, the bitter aftertaste of steviol glycosides must be reduced or eliminated by reducing or eliminating rebaudioside C or dulcoside A, or both, from stevia compositions. However, it has been found that reducing rebaudioside C and / or dulcoside A alone does not guarantee a reduction in the bitter aftertaste. Furthermore, even with stevia compositions devoid of rebaudioside C or dulcoside A, consumers experience a slower onset and sometimes even a longer duration of the sweet taste sensation. nor Lcnn / eznz / e / Yi WO 2008 / 147726 describes that a more sugar-like flavor profile will be obtained by sweetening compositions comprising at least a) a sweet flavor enhancer, such as urea or thiourea, b) at least one sweetener comprising a carbohydrate sweetener, a high-potency natural sweetener, a high-potency synthetic sweetener or a combination thereof, such as rebaudioside compounds, sucralose, aspartame or acesulfame potassium, and c) at least one sweet flavor enhancer composition selected from the group consisting of carbohydrates, polyols, amino acids or mixtures thereof. New formulations for sweetened beverages that do not have a bitter taste in the mouth shall be obtained in accordance with EP 2 474 240 Al by means of the use of rebaudioside D and an acidulant comprising at least lactic acid and one or both of tartaric acid and citric acid, and without phosphoric acid. From WO 2011 / 146463 A2 it can be deduced that the bitter taste in an otherwise sweet composition containing steviol glycosides will be masked by incorporating an increased amount, relative to compositions of natural origin, of rebaudioside D. EP 2 486 806 describes a low-calorie orange juice beverage that uses a mixture of 84% by weight rebaudioside A and 16% by weight rebaudioside D. Unlike a low-calorie orange juice sweetened with a conventional stevia extract, sensory evaluation will reveal a pleasant, sucrose-like taste, a full mouthfeel, and no bitterness or aftertaste. A similar result was reported for a zero-calorie carbonated beverage. According to WO 2008 / 112967, the metallic taste in the mouth experienced with beverages containing conventional steviol glycosides should be masked by the presence of anisic acid. And, in WO 2012 / 109585 A1 it is described that attributes such as bitter taste, sweet mouthfeel and licorice taste of steviol glycosides can be eliminated by sweetening compositions comprising a mixture of rebaudioside A, rebaudioside B and steviol glycosides, in particular when the ratio of rebaudioside B to total steviol glycosides in the mixture ranges from 0.5% to approximately 50% and more preferably from approximately 5% to approximately 40%. Sucrose, a standard natural sweetener, has a characteristic sweet taste profile with varying duration and intensity. While some artificial sweeteners have a faster onset of sweetness than sucrose, most artificial sweeteners, such as stevia compounds, not only have a significantly slower onset but also exhibit significantly longer persistence. The aforementioned drawbacks associated with the use of steviol glycosides have not yet been overcome to a satisfactory degree. Therefore, it is desirable to obtain beverages that contain less or no natural sweetener and have an improved sweet taste and aroma profile. Therefore, there is still a need to provide low-calorie beverages that do not exhibit a delayed onset of sweetness and that, optionally, do not suffer from a bitter or licorice aftertaste and / or do not cause a harsh or dry sensation in the mouth. Thus, a primary objective of the present invention is to achieve a temporal sweetening profile similar to, or even essentially identical to, that of natural sugar, i.e., a natural sweetening profile, particularly with respect to both the onset of sweetness and its persistence. The underlying problem of the present invention has been surprisingly solved by a sweetening composition according to a first embodiment comprising: a) at least one naturally sweet carbohydrate, b) at least one stevia compound, c) rubusoside and / or at least one rubusoside derivative and / or neohesperidin and / or thaumatin and / or phloretin and / or trilobatin and / or monatin and / or hesperetin and / or at least one enzyme-treated steviol glycoside, in particular rubusoside or at least one rubusoside derivative or neohesperidin or at least one enzyme-treated steviol glycoside or any combination thereof, and d) at least one tannin, in particular tannic acid and / or at least one tannic acid derivative or a composition or extract containing tannic acid and / or at least one tannic acid derivative in an amount based on at least one tannin, in particular tannic acid and at least one derivative of tannic acid. With the first embodiment, at least one tannin, in particular tannic acid and / or at least one derivative of tannic acid or a composition or extract containing tannic acid and / or at least one derivative of tannic acid, must be present in an amount, based on at least one tannin, in particular tannic acid and at least one derivative of tannic acid, on the scale of 1 mg / l to 400 mg / l, preferably on the scale of 10 mg / l to 300 mg / l and more preferably on the scale of 25 to 250 mg / l, if the composition of the first embodiment is an aqueous composition, in particular in the form of a beverage. Alternatively or simultaneously, the first modality of a sweetening composition can be characterized in that, based on the total weight of component b), component c), in particular rubusoside and / or at least one rubusoside derivative, and component d), in particular tannic acid and / or at least one tannic acid derivative, component b) is present in an amount on the scale of 45 to 75% by weight, component c), in particular rubusoside and / or at least one rubusoside derivative, is present in an amount on the scale of 2 to 40% by weight, and component d), in particular tannic acid and / or at least one tannic acid derivative, is present in an amount on the scale of 2 to 40% by weight, where in each case the sum of components b), c) and d) always adds up to 100% by weight.Weight scales are particularly applicable to an alternative modality where the composition of said first modality represents a dry mixture, particularly in the form of powder and / or particles. According to a preferred embodiment of the aforementioned alternative forms of the first embodiment of a sweetening composition, based on the total weight of component b), component c), in particular rubusoside and / or at least one rubusoside derivative, and component d), in particular tannic acid and / or at least one tannic acid derivative, component b) is present in an amount on the scale of 50 to 70% by weight, in particular 55 to 65% by weight, component c), in particular rubusoside and / or at least one rubusoside derivative, is present in an amount on the scale of 5 to 35% by weight, in particular 10 to 30% by weight, and component d), in particular tannic acid and / or at least one tannic acid derivative, is present in an amount on the scale of 5 to 35% by weight, in particular 10 to 30% by weight, wherein in In each case, the sum of components b), c) and d) always adds up to 100% by weight. At least one naturally sweet carbohydrate of the first type is sucrose. And, among the at least one stevia compound of the first type, those selected from the group consisting of steviol glycosides, rebaudiosides, and mixtures thereof are preferred. Among the compounds of component c) of the first embodiment of the sweetening composition of the present invention, rubusoside and / or at least one rubusoside derivative are preferred, rubusoside being particularly preferred. Tannins, as defined in the present invention, shall comprise polyphenols, particularly so-called plant polyphenols, which exhibit an astringent sensation. It is hereby believed that this astringent sensation is caused by, or related to, a binding reaction of these polyphenols to proteins. For example, tannic acid coagulates albumin and gelatin. Tannins generally have two or three phenolic hydroxyl groups on the phenyl ring. Tannins, for example, can be classified into pyrogallol-type tannins and catechol-type tannins. Tannins can also be classified into hydrolyzable tannins, so named, for example, based on ellagic acid and gallic acid, and condensed tannins, for example, based on catechol. The tannins of the present invention may be derived from any of the groups classified above. Suitable tannins include, for example, ellagitannins, such as punicalagin and geranii, and gallotannins, which belong to the class of hydrolyzable tannins, as well as stilbenoids such as astringin or resveratrol. Ellagitannins generally contain varying numbers of hexahydroxydiphenolyl (HHDP) units, as well as galloyl and / or sanguisorboyl units attached to a sugar moiety. Other suitable tannin representatives include epigallocatechin gallate, epicatechin gallate, and phlorotannins. Tannins, for example, can be obtained from oak or pomegranate extracts, particularly pomegranate peel extracts. Gallic acid, for instance, is found in gallnuts, sumac, witch hazel, tea leaves, and oak bark. The composition or extract containing at least one tannin, in particular tannic acid and / or at least one derivative of tannic acid, may be derived from seeds, bark, cones, shell, and / or heartwood of oak, pomegranate, chestnut, gallnut or mimosa, in particular from oak or pomegranate. Tannic acid, as defined in the present invention, particularly comprises polygalloyl glucoses and esters of polygalloylquinic acid, with the number of galloyl groups per molecule ranging from 2 to 12, and more specifically from 3 to 12, for example, decagalloyl glucose. Accordingly, tannic acid, as defined in the present invention, may be understood to be formed from gallic acid and glucose molecules. Tannic acid is generally hydrolyzed into glucose and gallic acid and / or ellagic acid units. In general, the term tannic acid refers to both a single compound and a mixture of two or more compounds. Enzyme-treated steviol glycosides include those steviol glycosides that have been treated with, for example, cyclomaltodextrin glucanotransferase (CGTase). The compounds of component c) of the first embodiment of the present invention, in particular rubusoside or a rubusoside derivative or neohesperidin or enzyme-treated steviol glycosides, and more particularly rubusoside, have been found by the compositions of the present invention to help improve their sweetening profile initially, so that the sweetening sensation is shifted towards the actual consumption of the sweetening composition of a product containing said sweetening composition of the first embodiment of the present invention. Rubusoside (CAS No. 64849-39-4) can be found in the leaves of Rubus suavissimus S. Lee (Chinese Sweet Leaf). The rubusosides within the meaning of the present invention shall also include enzyme-treated rubusosides. With sweetening compositions according to the first embodiment, it is preferred that at least one naturally sweet carbohydrate, in particular sucrose, be present in an amount in the range of 5 to 80 g / l, preferably in the range of 15 to 70 g / l and more preferably in the range of 25 to 55 g / l. Alternatively or additionally, in said sweetening compositions of the first embodiment, rubusoside and / or at least one rubusoside derivative is preferably present in an amount in the range of 20 to 200 mg / l, more preferably in the range of 20 mg / l to 150 mg / l and in particular in the range of 30 to 125 mg / l. The underlying problem of the present invention has also been solved by a sweetening composition, also called a second embodiment of a sweetening composition of the present invention, comprising: a) at least one naturally sweet carbohydrate, in particular sucrose; b) at least one stevia compound, in particular selected from the group consisting of steviol glycosides, rebaudiosides, and mixtures thereof; c) rubusoside and / or at least one rubusoside derivative and / or neohesperidin and / or thaumatin or chlorethin and / or trilobatin and / or monatin and / or hesperetin and / or at least one enzyme-treated steviol glycoside, in particular rubusoside or at least one rubusoside derivative or neohesperidin or at least one enzyme-treated steviol glycoside or any combination thereof; d) tannic acid and / or at least one tannic acid derivative ye) oak extract and / or pomegranate extract. Among the compounds of component c) of the second embodiment of the sweetening composition of the present invention, rubusoside and / or at least one derivative of rubusoside are preferred, rubusoside being particularly preferred. In said second embodiment of the sweetening composition of the present invention, at least one naturally sweet carbohydrate, in particular sucrose, is preferably present in an amount in the range of 5 to 80 g / l, more preferably in the range of 15 g to 70 g / l and in particular in the range of 25 to 55 g / l. Alternatively or additionally, in said sweetening compositions of the second embodiment, rubusoside and / or at least one rubusoside derivative is preferably present in an amount in the range of 20 to 200 mg / l, more preferably in the range of 20 mg to 150 mg / l and in particular in the range of 30 to 125 mg / l.And, again, alternatively or in addition to said second modality of the sweetening composition of the present invention, the total amount of tannic acid and / or at least one derivative of tannic acid is present preferably in an amount on the scale of 1 mg / l to 400 mg / l, more preferably on the scale of 10 mg / l to 300 mg / l and in particular on the scale of 25 to 250 mg / l. The underlying problem of the present invention has also been solved by a sweetening composition, also called the third embodiment of a sweetening composition of the present invention, comprising: a) acesulfame and / or aspartame, in particular acesulfame; b) sucralose and / or at least one stevia compound, in particular selected from the group consisting of steviol glycosides, rebaudiosides and mixtures thereof, and / or saccharin and / or cyclamate; c) neohesperidin and / or thaumatin and / or rubusoside and / or at least one rubusoside derivative and / or phloretin and / or trilobatin and / or monatin and / or hesperetin; d) at least one tannin, in particular tannic acid and / or at least one tannic acid derivative or a composition or extract containing tannic acid and / or at least one tannic acid derivative. tannic. Among the compounds of component c) of the third embodiment of the sweetening composition of the present invention, neohesperidin and rubusoside are preferred, neohesperidin being particularly preferred. In this third modality, component d), based on at least one tannin, in particular tannic acid and at least one tannic acid derivative, is present in an amount on the scale of 1 mg / l to 400 mg / l, preferably on the scale of 10 mg / l to 300 mg / l and more preferably on the scale of 25 to 250 mg / l. Said sweetening composition according to the third embodiment of the invention is particularly preferred, comprising a) acesulfame and / or aspartame, in particular acesulfame, b) sucralose or saccharin or at least one stevia compound, in particular selected from the group consisting of steviol glycosides, rebaudiosides and mixtures thereof, c) neohesperidin, and d) at least one tannin, in particular tannic acid and / or at least one derivative of tannic acid or a composition or extract containing tannic acid and / or at least one derivative of tannic acid, wherein component d), based on at least one tannin, in particular tannic acid and at least one derivative of tannic acid, is present in an amount on the scale of 1 mg / L to 400 mg / L, preferably on the scale of 10 mg / L to 300 mg / L and more preferably on the scale of 25 to 250 mg / L if the composition This third modality is an aqueous composition, particularly in the form of a beverage. Alternatively or simultaneously, this third modality of a sweetening composition may be characterized in that, based on the total weight of component a), in particular acesulfame, component b), in particular sucralose, component c), in particular neohesperidin and component d), in particular tannic acid and / or at least a derivative of tannic acid, component a) is present in an amount on the scale of 10 to 50% by weight, component b) is present in an amount on the scale of 15 to 65% by weight, component c) is present in an amount on the scale of 0.1 to 4% by weight, and component d) is present in an amount on the scale of 5 to 50% by weight, wherein in each case, the sum of components a), b), c) and d) always totals up to 100% by weight. According to a preferred embodiment, the aforementioned alternative forms of the third embodiment of a sweetening composition, based on the total weight of component a), in particular acesulfame, component b), in particular sucralose, component c), in particular neohesperidin, and component d), in particular tannic acid and / or at least a tannic acid derivative, component a) is present in an amount on the scale of 15 to 45% by weight, in particular 20 to 40% by weight, component b) is present in an amount on the scale of 20 to 55% by weight, in particular 30 to 45% by weight, component c) is present in an amount on the scale of 0.2 to 3% by weight, in particular 0.5 to 2% by weight, and component d) is present in an amount on the scale of 10 to 40% by weight, in particular 15 to 35% by weight, where in each case the sum of components a), b), c) and d) always adds up to 100% by weight. The particularly preferable results with regard to an improved sweetening profile, i.e., a sweetening profile that is close to or even essentially identical to that of natural sugar, which is the so-called natural sweetening profile, are obtained with the third embodiment of the sweetening composition of the present invention in which component b) comprises or consists of sucralose, saccharin and cyclamate or, alternatively, in which component b) comprises or consists of at least one stevia compound, in particular selected from the group consisting of steviol glycosides, rebaudiosides and mixtures thereof, saccharin and cyclamate. In the sweetening compositions of the third embodiment of the invention, particularly in the form of an aqueous composition, preferably in the form of a beverage, acesulfame and / or aspartame are preferably present in an amount in the range of 25 to 250 mg / L, more preferably in the range of 50 to 200 mg / L, particularly in the range of 75 to 150 mg / L. Alternatively or furthermore, in said sweetening compositions of the third embodiment of the invention, sucralose is preferably present in an amount in the range of 20 to 750 mg / L, more preferably in the range of 40 to 550 mg / L, particularly in the range of 60 to 450 mg / L. Alternatively or further, in said sweetening compositions of the third embodiment of the invention, and also in the preferred embodiment of the first and second embodiments, neohesperidin is preferably present in an amount in the range of 0.01 mg / L. mg / l, more preferably on the 0 scale.1 mg / L to 15 mg / L, particularly in the range of 1.0 to 10 mg / L. Alternatively or furthermore, in said sweetening compositions of the third embodiment of the invention, saccharin is preferably present in an amount in the range of 10 mg / L to 750 mg / L, more preferably in the range of 20 mg / L to 500 mg / L, particularly in the range of 30 to 400 mg / L. Alternatively or further, in said sweetening compositions of the third embodiment of the invention, cyclamate is preferably present in an amount in the range of 10 to 500 mg / L, more preferably in the range of 50 mg / L to 300 mg / L, particularly in the range of 75 to 200 mg / L. And, alternatively or additionally, in said sweetening compositions of the third embodiment of the invention, and also in the preferred embodiment of the first and second embodiments, thaumatin is preferably present in an amount on the scale of 0.01 mg / l to 10 mg / l, more preferably on the scale of 0.01 mg / l.0.5 mg / l to 5 mg / l, particularly in the range of 0.1 to 2 mg / l. And, alternatively or furthermore, in said sweetening compositions of the third embodiment of the invention, the rubusoside and / or at least one rubusoside derivative is preferably present in an amount in the range of 5 to 200 mg / l, more preferably in the range of 5 to 200 mg / l to 150 mg / l, particularly in the range of 20 to 125 mg / l. And, alternatively or furthermore, in said sweetening compositions of the third embodiment of the invention, and also in the preferred embodiment of the first and second embodiments, the phloretin is preferably present in an amount in the range of 1 to 250 mg / l, more preferably in the range of 5 to 200 mg / l to 200 mg / l, particularly in the range of 10 to 150 mg / l.And, alternatively or additionally, in said sweetening compositions of the third embodiment of the invention, and also in the preferred embodiment of the first and second embodiments, trilobatin is preferably present in an amount on the scale of 0.1 to 250 mg / l, more preferably on the scale of 1 mg / l to 200 mg / l and in particular on the scale of 5 to 150 mg / l. And, alternatively or additionally, in said sweetening compositions of the third embodiment of the invention, and also in the preferred embodiment of the first and second embodiments, monatin is preferably present in an amount on the scale of 0.01 mg / l to 20 mg / l, more preferably on the scale of 0.1 mg / l to 10 mg / l and in particular on the scale of 0.05 to 5 mg / l.Alternatively or additionally, in said sweetening compositions of the third embodiment of the invention, hesperetin is preferably present in an amount on the scale of 1 to 750 mg / l, more preferably on the scale of 10 mg / l to 500 mg / l and in particular on the scale of 25 to 250 mg / l. In the sweetening compositions according to the first, second, and third embodiments of the present invention, at least one stevia compound is preferably a mixture comprising, in particular, rebaudioside A, rebaudioside B, and rebaudioside D, wherein, based on the total weight of rebaudioside A, rebaudioside B, and rebaudioside D, rebaudioside A is present in an amount on the scale of 80.0 to 99.0% by weight, rebaudioside B is present in an amount on the scale of 0.1 to 1.5% by weight, and rebaudioside D is present in an amount on the scale of 0.9 to 18.5% by weight. Furthermore, in the sweetening compositions according to the first, second, and third embodiments of the present invention, at least one stevia compound is preferably a mixture comprising, in particular, rebaudioside A, rebaudioside B, and rebaudioside D, wherein, based on the total weight of rebaudioside A, rebaudioside B, and rebaudioside D, rebaudioside A is present in an amount on the scale of 85.0 to 95.0% by weight, rebaudioside B is present in an amount on the scale of 0.2 to 1.2% by weight, and rebaudioside D is present in an amount on the scale of 4.8 to 13.8% by weight. Furthermore, in the sweetening compositions according to the first, second, and third embodiments of the present invention, rebaudioside A is present in an amount on the scale of 86.0 to 94.3% by weight, rebaudioside B is present in an amount on the scale of 0.3 to 0.9% by weight, and rebaudioside D is present in an amount on the scale of 5.4 to 13.1% by weight, in each case based on the total weight of rebaudioside A, rebaudioside B, and rebaudioside D. nor Lcnn / eznz / e / Yi In a particular preferred version of the sweetening compositions according to the first, second, and third embodiments of the present invention, rebaudioside A is present in an amount ranging from 90.5 to 94.0% by weight, rebaudioside B is present in an amount ranging from 0.2 to 1.0% by weight, and rebaudioside D is present in an amount ranging from 5.8 to 8.5% by weight, based on the total weight of rebaudioside A, rebaudioside B, and rebaudioside D; or rebaudioside A is present in an amount ranging from 90.9 to 94.4% by weight, rebaudioside B is present in an amount ranging from 0.2 to 0.5% by weight, and rebaudioside D is present in an amount ranging from 5.4 to 8.6% by weight, in each case. based on the total weight of rebaudioside A, rebaudioside B and rebaudioside D. Steviol glycosides such as rebaudioside A, rebaudioside B, rebaudioside D, rebaudioside C, rebaudioside E, rebaudioside F, stevioside, dulcoside, rubusoside, and steviolbioside can be detected and determined according to HPLC-UV as specified in JECFA (2010). Steviol glycosides, FAO, JECFA Monograph 10, FAO, Rome. The underlying problem of the present invention was also solved by a sweetening composition, also referred to as the fourth embodiment of a sweetening composition of the present invention, comprising: a) 0.1 to 50 g / L of a naturally sweet-tasting carbohydrate, selected in particular from the group consisting of naturally sweet-tasting monosaccharides; b) 40 to 120 g / L of a naturally sweet-tasting carbohydrate other than that in a), selected in particular from the group consisting of naturally sweet-tasting disaccharides; and c) 30 to 300 mg / L of rubusoside and / or at least one rubusoside derivative and / or 0.01 mg / L to 20 mg / L, preferably in the range of 0.1 mg / L to 15 mg / L and more preferably in the range of 1.0 to 10 mg / L, neohesperidin, or 0.01 mg / L to 10 mg / L, preferably in the range of 0.05 mg / L. 5 mg / ly more preferably on the 0 scale.1 to 2 mg / L, thaumatin or 250 mg / L, preferably on the 5 mg / L to 200 mg / L scale, more preferably on the 10 to 150 mg / L scale, phloretin or 0.1 to 250 mg / L, preferably on the 1 mg / L to 200 mg / L scale, more preferably on the 5 to 150 mg / L scale, trilobatin or 0.01 mg / L to 20 mg / L, preferably on the 0.1 mg / L to 10 mg / L scale, more preferably on the 0.05 to 5 mg / L scale, monatin or 750 mg / L, preferably on the 10 mg / L to 500 mg / L scale, more preferably on the 25 to 250 mg / L scale, hesperetin or at least one enzyme-treated steviol glycoside or any mixture thereof, in particular rubusoside and / or at least one rubusoside derivative and / or neohesperidin and / or at least one enzyme-treated steviol glycoside. Among the compounds of component c) of the fourth embodiment of the sweetening composition of the present invention, rubusoside and / or at least one derivative of rubusoside are preferred, rubusoside being particularly preferred. nor Lcnn / eznz / e / Yi Such versions of the fourth embodiment of the present invention are particularly preferred, comprising: a) 0.5 to 30 g / l of a naturally sweet carbohydrate selected from the group consisting of naturally sweet monosaccharides, b) 70 to 110 g / l of a naturally sweet carbohydrate selected from the group consisting of naturally sweet disaccharides, and c) 40 to 220 mg / l of rubusoside and / or at least one rubusoside derivative or 0.1 mg / l to 15 mg / l, preferably 1.0 to 10 mg / l of neohesperidin, or 0.05 mg / l to 5 mg / l, preferably 0.1 to 2 mg / l of thaumatin, or 5 mg / l to 200 mg / l, preferably 10 to 150 mg / l of phloretin, or 1 mg / l to 200 mg / l, preferably 5 to 150 mg / l of trilobatin or 0.1 mg / l to 10 mg / l and preferably 0.05 to 5 mg / l of monatin or 10 mg / l to 500 mg / l and preferably 25 to 250 mg / l of hesperetin. In the sweetening compositions of the first through fourth embodiments of the present invention, at least one naturally sweet carbohydrate is preferably selected from the group consisting of a naturally sweet monosaccharide, a naturally sweet disaccharide, a sweet sugar alcohol, and mixtures thereof. While the naturally sweet monosaccharide is preferably selected from the group consisting of fructose, glucose, mannose, rhamnose, xylose, tagatose, galactose, and mixtures thereof, the naturally sweet disaccharide is preferably selected from the group consisting of sucrose, lactose, maltose, and mixtures thereof. Furthermore, the sweet sugar alcohol is preferably selected from the group consisting of erythritol, glycerol, lactitol, maltitol, mannitol, sorbitol, xylitol, galactitol, and mixtures thereof. With the sweetening compositions of the first to fourth embodiments of the present invention, it is particularly preferred to use sucrose as the natural disaccharide with a sweet taste. The sweetening compositions of the first to fourth embodiments of the present invention may further comprise at least one flavoring ingredient selected from the group consisting of galangal, cocoa, cinnamon, lemon, lemon juice concentrate, coca leaf, orange, orange oil, corn mint, pine, cardamom, mace, clove, lime, lime oil, nutmeg, nutmeg oil, mustard seeds, mustard seed oil, caramel, rosemary, pepper, honey, ginger, vanilla, licorice, licorice extract, kola nut and kola nut extract or mixtures thereof. In a particularly preferred embodiment, the sweetening compositions of the first to fourth embodiments of the present invention further comprise taurine and / or caffeine. Accordingly, the sweetening compositions of the first to fourth embodiments of the present invention can be used to sweeten beverages, in particular soft drinks or energy drinks. Interestingly, the sweetening compositions of the present invention ni Lcnn / eznz / e / Yi are also adapted to prepare precursor compositions in the form of a syrup that can be easily stored and transported and can be used on demand for the preparation of carbonated beverages in particular. The underlying problem of the present invention has also been solved by means of a beverage comprising a sweetening composition according to any of the first to fourth embodiments of the present invention. Herein, the sweetening composition according to any of the first to fourth embodiments of the present invention may, as such, represent an aqueous composition, in particular a beverage. Alternatively, said sweetening composition according to any of the first to fourth embodiments of the present invention, without the presence of additional water, may also represent a dry mixture, in particular in powder and / or particulate form.However, even if the sweetening composition according to any of the first to fourth embodiments of the present invention represents aqueous compositions, even additional ingredients such as flavoring agents or sweeteners can be added to form, for example, a commercial beverage. Suitable beverages according to preferred embodiments characterized by rebaudioside A, B and D in combination are present in the beverage at a concentration on the scale of 0.01 to 1.0 g / l, preferably 0.05 to 0.75 g / l and more preferably 0.1 to 0.6 g / l, (which is determined at room temperature and 1 bar). Also preferred are beverages according to the present invention, wherein naturally sweet-tasting carbohydrates and sweet-tasting sugar alcohols are present in combination in the beverage at a concentration not exceeding 40 g / L, preferably in the range of 5 g / L to 35 g / L and more preferably in the range of 10 g / L to 25 g / L (determined at ambient temperature and 1 bar). Ambient temperature, as used in the present invention, means room temperature, i.e., a temperature in the range of 20°C to 25°C. The beverages of the present invention comprise, in particular, carbonated soft drinks and energy drinks. Suitable soft drinks also include cola-flavored soft drinks, wherein cola-flavored soft drinks also include soft drinks similar to cola flavor. Furthermore, these beverages, when sweetened with the sweetening composition according to the present invention, do not exhibit, or do not essentially exhibit, a slow onset of sweetness but provide a fairly harmonious sweetness profile and do not have, or do not essentially have, a bitter or licorice-like aftertaste in the mouth. Another benefit of the sweetening compositions of the first to fourth embodiments of the present invention is that beverages can be obtained which, in any case, contain natural sugars such as sweet-tasting carbohydrates and / or sweet-tasting sugar alcohols in a very small amount. The sweetening compositions of the first to fourth embodiments of the present invention may also comprise, for example, when used with energy drinks, additional ingredients such as sodium citrate, glucuronolactone, inositol, at least one vitamin, for example, niacin, pantothenic acid, vitamin B6, vitamin B12, riboflavin, caustic caramel, caustic sulfite caramel, ammonia caramel, sulfite ammonia caramel, or ascorbic acid, or mixtures thereof. The sweetening composition of the present invention can be used to sweeten beverages, particularly soft drinks or energy drinks. The beneficial effects associated with the use of the sweetening composition of the present invention can also be achieved with carbonated beverages. The problem of the present invention has also been solved by means of a method comprising the steps of a) providing a sweetening composition according to the first to fourth embodiments of the present invention, b) providing water, and c) mixing the provided components in accordance with a) and b). The process of the present invention further comprises, in particular, the step (step d)) of carbonating the beverage. According to another embodiment, the process of the present invention may further comprise the step of adding at least one thickening agent, at least one sweet-tasting natural carbohydrate, at least one sweet-tasting sugar alcohol, at least one organic acid, and / or at least one flavoring ingredient to the sweetening composition according to the first through fourth embodiments of the present invention or to a mixture comprising water and one of said sweetening compositions of the present invention. The aforementioned components may also be added to the water before mixing with any of the sweetening compositions of the present invention.In the present, the definitions provided above for the thickening agent, sweet-tasting natural carbohydrates, sweet-tasting sugar alcohol, organic acid, and flavoring ingredient are also applicable in terms of both general information and preferred modalities. Furthermore, it is also possible that naturally sweet-tasting carbohydrates and / or at least one sweet-tasting sugar alcohol may be added to the mixture comprising water and one of the first to fourth embodiments of the sweetening compositions of the present invention before and / or after the carbonation step, preferably before the carbonation step. The first to fourth embodiments of the sweetening compositions of the present invention, as well as the beverages of the present invention, for example, soft drinks or energy drinks, in one embodiment may also comprise common additives such as amino acids, coloring agents, bulking agents, modified starches, texturizers, nor preservatives, antioxidants, emulsifiers, stabilizers, gelling agents or arbitrary mixtures thereof. With the present invention, it has been surprisingly found that the sweetening compositions are readily available and do not exhibit a slow onset of sweetness. As an added benefit, these sweetening compositions are also found to be free of any bitter or metallic aftertaste. Furthermore, it has been surprisingly found that the sweetening compositions of the present invention can produce a sweet aroma or flavor profile similar to that of beverages sweetened with natural sugars, including carbonated beverages.Furthermore, it has been surprisingly found that with at least one tannin, in particular tannic acid and / or tannic acid derivatives, present in the compositions of the present invention, the long-lasting sweet taste sensations of artificial sweeteners such as, for example, stevia compounds can be shortened by providing a natural or essential natural sweet taste sensation, which is a sweetening profile regularly caused by known high-calorie sugars. Therefore, it is possible with the sweetening composition of the present invention to prepare beverages, particularly carbonated beverages such as soft drinks and energy drinks, which, although having a significantly reduced caloric content, exhibit an improved sweet taste and aroma profile and, in a preferred embodiment, do not differ significantly in taste from conventional beverages sweetened with natural sugars and / or artificial sweeteners. This also includes the consumer perceiving a sweet sensation from the outset. Furthermore, with the sweetening composition of the present invention, beverages can be obtained that do not have a bland or overpowering taste or mouthfeel. For the purposes of the present invention, artificial sweeteners shall comprise all sweeteners other than natural sweeteners such as natural sweeteners of monosaccharides and disaccharides, for example, glucose and sucrose. The beverages of the present invention comprise, in particular, carbonated soft drinks and energy drinks. Suitable soft drinks also include cola-flavored soft drinks, wherein cola-flavored soft drinks also include soft drinks similar to cola flavor. Furthermore, these beverages, when sweetened with the sweetening composition according to the present invention, do not exhibit, or do not essentially exhibit, a slow onset of sweetness but provide a fairly harmonious sweetness profile and do not have, or do not essentially have, a bitter or licorice-like aftertaste in the mouth. That is, with the present invention, in particular with the combined use of rubusoside and / or at least one rubusoside derivative and / or neohesperidin and / or thaumatin and / or phloretin and / or trilobatin and / or monatin and / or hesperetin and / or at least one enzyme-treated steviol glycoside, in particular rubusoside and / or at least one rubusoside derivative, and at least one tannin, in particular tannic acid and / or a tannic acid derivative, beverages are available which, although sweetened or co-sweetened with artificial sweeteners such as stevia compounds, exhibit a temporary sweet taste profile in terms of onset time, duration, i.e., persistence and, if necessary, intensity of sweet taste quite similar to that of sucrose.Therefore, the present invention not only allows the change from the slow onset, for example, of stevia compounds to that of sucrose, i.e., thus exhibiting a faster onset, but also helps to significantly reduce the persistent effect. Although modifications and changes may be suggested by those skilled in the art, it is the applicant's intention to include in the patent justified herein all changes and modifications that are reasonable and likely to be within the scope of this contribution to the art. The features of the present invention, which are believed to be novel, are set forth in detail in the appended claims. The features described in the description and in the claims could be essential, alone or in combination, for the realization of the invention in its various embodiments.

Claims

1. A sweetening composition characterized in that it comprises a) 0.1 to 50 g / l of a naturally sweet carbohydrate, in particular selected from the group consisting of naturally sweet monosaccharides, b) 40 to 120 g / l of a naturally sweet carbohydrate other than a), in particular selected from the group consisting of naturally sweet disaccharides, and c) 30 to 300 mg / l of rubusoside and / or at least one rubusoside derivative or 0.01 mg / l to 20 mg / l of neohesperidin or 0.01 mg / l to 10 mg / l of thaumatin or 250 mg / l of phloretin or trilobatin or 0.01 mg / l to 20 mg / l of monatin or 750 mg / l of hesperetin or at least one enzyme-treated steviol glycoside or any mixture thereof, in particular rubusoside and / or at least one rubusoside derivative and / or neohesperidin and / or at least one enzyme-treated steviol glycoside.

2. The sweetening composition according to claim 1, further characterized in that it comprises: a) 0.5 to 30 g / l of a naturally sweet carbohydrate selected from the group consisting of naturally sweet monosaccharides, b) 70 to 110 g / l of a naturally sweet carbohydrate selected from the group consisting of naturally sweet disaccharides, and c) 40 to 220 mg / l of rubusoside and / or at least one rubusoside derivative or 0.1 mg / l to 15 mg / l, preferably 1.0 to 10 mg / l of neohesperidin, or 0.05 mg / l to 5 mg / l, preferably 0.1 to 2 mg / l of thaumatin, or 5 mg / l to 200 mg / l, preferably 10 to 150 mg / l of phloretin, or 1 mg / l to 200 mg / l, preferably 5 to 150 mg / l of phloretin. mg / l trilobatin or 0.1 mg / l 10 mg / l and preferably 0.05 to 5 mg / l monatin or 10 mg / l 500 mg / l and preferably 25 to 250 mg / l hesperetin.

3. The sweetening composition according to claim 1 or 2, further characterized in that at least one naturally sweet-tasting carbohydrate is selected from the group consisting of a naturally sweet-tasting monosaccharide, a naturally sweet-tasting disaccharide, a sweet-tasting sugar alcohol, and a mixture thereof.

4. The sweetening composition according to claim 3, further characterized in that the naturally sweet monosaccharide is selected from the group consisting of fructose, glucose, mannose, rhamnose, xylose, tagatose, galactose, and mixtures thereof, and / or wherein the naturally sweet disaccharide is selected from the group consisting of sucrose, lactose, maltose, and mixtures thereof, and / or wherein the sweet sugar alcohol is selected from the group consisting of erythritol, glycerol, lactitol, maltitol, mannitol, sorbitol, xylitol, galactitol, and mixtures thereof, and / or wherein the naturally sweet disaccharide is sucrose.

5. The sweetening composition according to any of the preceding claims, further characterized in that it additionally comprises at least one flavoring ingredient selected from the group consisting of galangal, cocoa, cinnamon, lemon, lemon juice concentrate, coca leaf, orange, orange oil, corn mint, pine, cardamom, mace, clove, lime, lime oil, nutmeg, nutmeg oil, mustard seeds, mustard seed oil, caramel, rosemary, pepper, honey, ginger, vanilla, licorice, licorice extract, kola nut and kola nut extract or mixtures thereof, and / or further comprising taurine and / or caffeine.

6. The sweetening composition according to any of the preceding claims, further characterized in that said composition is a dry mixture, in particular a powder and / or particulate form.

7. The sweetening composition according to any of the preceding claims, further characterized in that it additionally comprises water.

8. Use of the sweetening composition in accordance with any of the preceding claims to sweeten non-carbonated or carbonated beverages, in particular soft drinks or energy drinks, or as non-carbonated or carbonated beverages, in particular soft drinks or energy drinks.

9. Use of the sweetening composition according to any of claims 1 to 7 for the preparation of a syrup as a precursor in the preparation, in particular, of a carbonated beverage, in particular a soft drink or energy drink.

10. Use of a sweetening composition according to any of claims 1 to 7 for the preparation of a particular carbonated beverage.

11. A beverage, in particular a carbonated beverage, characterized in that it comprises or consists of the sweetening composition according to any of claims 1 to 7.

12. The beverage according to claim 11, further characterized in that rebaudioside A, B and D in combination are present in the beverage at a concentration on the scale of 0.01 to 1.0 g / l, preferably from 0.05 to 0.75 g / l and more preferably from 0.1 to 0.6 g / l, and / or wherein naturally sweet-tasting carbohydrates and sweet-tasting sugar alcohols are present in combination in the beverage at a concentration not exceeding 40 g / l, preferably on the scale of 5 g / l to 35 g / l and more preferably on the scale of 10 g / l to 25 g / l.

13. The beverage according to claim 11 or 12, further characterized in that it is a soft drink, in particular a cola-flavored or cola-like soft drink, or an energy drink.

14. A process for preparing a beverage according to any one of claims 1 to 13, characterized in that it comprises the steps of a) providing a sweetening composition according to any one of claims 1 to 7, b) providing water and c) mixing the provided components according to a) and b).

15. The process according to claim 14, further characterized in that it additionally comprises the step (step d)) of carbonating the beverage.

16. The process according to claim 14 or 15, further characterized in that it additionally comprises the step of adding at least one thickening agent, at least one naturally sweet-tasting carbohydrate, at least one sweet-tasting sugar alcohol, at least one organic acid and / or at least one flavoring ingredient to the sweetening composition before mixing with water or a mixture comprising water and the sweetening composition and / or water before mixing with the sweetening composition, and / or wherein the naturally sweet-tasting carbohydrates and / or at least one sweet-tasting sugar alcohol are added to the mixture comprising water and the sweetening composition before and / or after the carbonation step.