Aqueous suspensions comprising high potency sweeteners and uses thereof

Abstract

An aqueous suspension comprising about 1 wt % to about 30 wt % one or more high potency sweeteners and one or more suspending agents is disclosed herein. Methods of preparing edible compositions, in particular beverage syrups and beverages, from the suspensions are also provided herein.

Description

[0001] AQUEOUS SUSPENSIONS COMPRISING HIGH POTENCY

[0002] SWEETENERS AND USES THEREOF

[0003] CROSS-REFERENCE TO RELATED APPLICATION

[0004] This application claims priority to U.S. Provisional patent application No. 63 / 654,564, filed May 31, 2024, the contents of which are incorporated herein.

[0005] FIELD OF THE INVENTION

[0006] Aspects of the disclosure generally relate to an aqueous suspension comprising at least about 1 wt % of one or more high potency sweeteners and one or more suspending agents. Methods of preparing edible compositions, in particular beverage syrups and beverages, from the suspensions are also provided herein.

[0007] BACKGROUND

[0008] Stevia is the common name for Stevia rebaudiana (Bertoni), a perennial shrub of the Asteracae (Compositae) family native to Brazil and Paraguay. Stevia leaves, the aqueous extract of the leaves, and purified steviol glycosides isolated from Stevia have been developed as sweeteners desirable as both non-caloric and natural in origin. Steviol glycosides isolated from Stevia rebaudiana include stevioside, rebaudioside A, rebaudioside C, dulcoside A, rubusoside, steviolbioside, rebaudioside B, rebaudioside D and rebaudioside F.

[0009] Rebaudioside M (also called rebaudioside X, “Reb M” or “Reb X”), (13-[(2-< -[3-D- glucopyranosyl-3 -< -[3-D-glucopyranosyl-P-D-glucopyranosyl)oxy] ent kaur- 16-en- 19-oic acid-[(2-< -[3-D-glucopyranosyl-3-( -P-D-glucopyranosyl-P-D-glucopyranosyl) ester], was isolated from Stevia rebaudiana and characterized:

[0010]

[0011] Many steviol glycosides are present in minute quantities in Stevia rebaudiana, including Reb M which represents only about 0.05%-0.5% by weight of the leaf. Recently, it was found that Reb M could be used as a sweetener for beverages.

[0012] The solubility of various steviol glycosides, including Reb M, is limited, however, and presents challenges in the production beverages - particularly diet sparkling beverages. The solubility of Reb M and Reb D is less than 1,000 ppm at standard room temperature in water and low pH buffer, far less than the 3,500 ppm solubility needed for syrup production for sparkling beverages. Increasing the temperature of the steviol glycoside solution can increase the solubility, as can the addition of co-solvents such as ethanol. However, these are not desirable approaches compatible with the syrup manufacture process. As such, there remains a need for methods to provide concentrated solutions of steviol glycoside sweeteners and sweeteners with similar solubilities, such as mogrosides, useful for preparing beverage syrups.

[0013] SUMMARY OF THE INVENTION

[0014] Aspects of this disclosure are directed to aqueous suspensions useful in edible compositions.

[0015] In one aspect, an aqueous suspension is disclosed, wherein the aqueous suspension comprises: water, at least about 1 wt % of one or more high potency sweeteners and at least about 0.01 wt % of one or more suspending agents selected from microbial fermentation gums, cellulose derivatives, seed gums, seaweed gums, exudate gums, starches, and combinations thereof. In particular embodiments, the one or more high potency sweeteners comprises rebaudioside M.

[0016] In another aspect, an edible composition is disclosed, wherein the edible composition comprises the aqueous suspension and an additional food or beverage ingredient. In certain embodiments, the edible composition is a beverage syrup.

[0017] In another aspect, a method of making a beverage syrup is disclosed, wherein the method comprises combining the aqueous suspension with water and a compound selected from the group consisting of additional sweeteners, functional ingredients, additives and combinations thereof, thereby providing a beverage syrup.

[0018] In another aspect, a method of forming the aqueous suspension is disclosed, wherein the method comprises: (i) combining water and at least about 0.01 wt % of one or more suspending agents to form a solution; (ii) adding at least about 1 wt % of one or more high potency sweeteners to the solution; and (iii) subjecting the mixture to vigorous or high shear stirring of at least about 1000 rpm for about 1 to about 15 minutes at a temperature of about 15° C to about 30° C to form an aqueous suspension.

[0019] In another aspect, a method of suppressing crystallization of a supersaturated solution of one or more high intensity sweeteners is disclosed, wherein the method comprises: heating one or more high potency sweeteners in a solution of about least about 0.7 wt % xanthan gum in water to at least about 50°C, wherein the amount of the one or more high potency sweeteners is greater than the amount that is soluble at about 20 to about 25°C in water to dissolve the one or more high potency sweeteners; and (ii) cooling the solution to about 20 to about 25°C to provide a supersaturated solution of one or more high intensity sweeteners.

[0020] BRIEF DESCRIPTION OF THE FIGURES

[0021] FIG. 1 shows photographs of suspensions comprising rebaudioside M and varying suspension agents after storing at room temperature for 1 week. The suspensions included: (a) 5% Reb M suspended in gellan gum solution with 0.05%, 0.075%, 0.1% and 0.25% gellan gum (in order from left to right); (b) 5% Reb M suspended in xanthan gum solution with 0.2%, 0.3%, 0.5%, and 0.7% xanthan gum (in order from left to right); (c) 5% Reb M suspended in CMC solution with 0.5%, 0.75%, 1% and 1.25% CMC (in order from left to right); and (d) 5% Reb M suspended in pectin solution with 0.5%, 1%, 1.5%, and 2% pectin (in order from left to right).

[0022] FIG. 2 shows a dispersion analyzer transmission profile from an exemplary sample containing 5 wt % Reb M and 0.5 wt % xanthan gum.

[0023] FIG. 3 shows a dispersion analyzer transmission profile from an exemplary sample containing 5 wt % Reb M and 0.7 wt % xanthan gum.

[0024] FIG. 4 shows photographs of suspensions comprising rebaudioside M and xanthan gum. The suspensions included: 5 wt % Reb M suspended in 0.7 wt % xanthan gum solution, 10 wt % Reb M suspended in 0.7 wt % xanthan gum solution, 15 wt % Reb M suspended in 0.7 wt % xanthan gum solution, and 20 wt % Reb M suspended in 0.7 wt % xanthan gum solution (in order from left to right).

[0025] FIG. 5 shows photographs of supersaturated solutions of rebaudioside M with (a) and without (b) xanthan gum after storing at room temperature for 1 week. Figure 5 a (on the left) shows no crystallization in xanthan gum solution. Figure 5b (on the right) shows crystallization in water.

[0026] DETAILED DESCRIPTION OF THE INVENTION

[0027] The present invention generally relates to an aqueous suspension comprising about 1 wt % to about 30 wt % of one or more high potency sweeteners, such as rebaudioside M, and about 0.01 wt % to about 20 wt % of one or more suspending agents described herein. Methods of preparing beverage concentrates (e.g., syrups) or beverages from the aqueous suspensions are also provided herein.

[0028] The exemplary suspensions can be used to incorporate high potency sweeteners, including those which have low solubility in water at room temperature (e.g., about 1000 ppm), into an edible composition, such as syrup, sweetener composition, a beverage concentrate, a food product, or a beverage product.

[0029] The high potency sweetener is present in the aqueous suspension at a concentration sufficient to provide an effective concentration of the high potency sweetener that is higher than the normal solubility of the compound in water at standard temperature and pressure. Generally, the aqueous suspension has a viscosity in the range of about 100 to about 1000 mPa s.

[0030] Some high potency sweeteners, such as Rebaudioside M, cannot be fully dissolved in, for example, a beverage concentrate or syrup in amounts sufficient to provide high sugar substitution. However, in the presence of the one or more suspending agents described herein, the high potency sweetener can be incorporated into stable, aqueous suspensions which can be used to deliver the high potency sweetener into an edible composition at a concentration above its solubility.

[0031] The term “suspension,” as referred to herein, means a heterogeneous mixture in which solid particles are spread or dispersed throughout a liquid without dissolving in it.

[0032] The term “solubility,” as referred to herein, is defined broadly as the ability or tendency of one substance to dissolve in another. “The solubility” of a material may also be expressed as the greatest amount of material that will dissolve in a specified volume of solvent under particular conditions. The solubility of a material may be total or fractional and varies depending on the physico-chemical characteristics of the solvent in which it is incorporated (e.g., temperature, pressure, pH, etc). As described here, a material's “normal solubility” is the solubility of the material in water at standard temperature and pressure (STP). As described herein, a material described as having “low solubility” is a material that does not significantly dissolve in water under standard conditions, i.e., is not soluble at high enough concentration to provide desired product sensory attributes.

[0033] The term “concentration,” as referred to herein, means the amount of solute in a given amount of solvent or solution. Concentration may be defined in units of mass per unit volume (e.g., mg / mL, mg / cm3and the like), percent by mass (which is simply the mass of the solute divided by the total mass of the solution multiplied by 100% (e.g., weight percent, percent by weight, wt. %, w / w, and the like)), percent by volume (which is simply the volume of the solute divided by the sum of the volumes of the other components multiplied by 100% (e.g., volume percent, percent by volume, v / v, and the like)), molarity (which is the number of moles of solute dissolved in one liter of solution), molality (which is the number of moles of solute dissolved in one kilogram of solvent), and parts per million (which is defined as the mass of the component in solution divided by the total mass of the solution multiplied by 106(e.g., ppm)). A “saturated” solution is a solution in which the concentration of dissolved solute is equal to that which would be in equilibrium with un-dissolved solute under the given conditions, e.g., temperature and pressure. As referred to herein, an “effective concentration” of a material should be understood to mean the amount of material necessary to provide an identifiable effect in an aqueous suspension. For example, an effective concentration of a sweetener would be the amount of sweetener necessary to provide a discernable sweetening taste to an aqueous suspension. A “sweetening amount” of a sweetener would be the amount of sweetener, which provides sweetness to an edible composition, i.e., which is perceived as sweet by the sense of taste.

[0034] As referred to herein, an “aqueous solution” is defined as any solution in which water is all or some of the dissolving medium or solvent. The solution may optionally, in addition to water, comprise other liquids in varying amounts. In some embodiments, the aqueous solution comprises at least 50% by weight water, at least 75% by weight water, at least 90% by weight water, or at least 95% by weight water.

[0035] As referred to herein, a “supersaturated aqueous solution” may include a material having low water solubility, such as, for example, rebaudioside M. A “supersaturated aqueous solution” refers to an aqueous solution that contains more of the dissolved material than could be achieved by mixing the material alone in water at standard conditions, typically attained by dissolving as much substrate as possible at elevated temperature, followed by cooling to room temperature. In other words, the aqueous solution contains an amount of the material greater than the amount of material required for saturation at standard conditions, as a result of having been stabilized by hydrogen bonding with a hydrophilic polymer. In certain embodiments, the suspension, or method of preparing the suspension, may comprise a supersaturated aqueous solution of a material having low water solubility, such as, for example, rebaudioside M, at concentrations of at least about 50,000 ppm, at least about 55,000 ppm, at least about 60,000 ppm, at least about 65,000 ppm, at least about 70,000 ppm, at least about 75,000 ppm, at least about 80,000 ppm, at least about 85,000 ppm, at least about 90,000 ppm, at least about 95,000 ppm, or at least about 100,000 ppm.

[0036] As referred to herein, “viscosity” of a fluid (e.g., the aqueous suspension) is defined as a measure of the fluid’s resistance to deformation at a given rate, i.e., a force multiplied by a time divided by an area. The units for viscosity are newton-seconds per square meter, or pascal-seconds. Viscosities described herein are reported in millipascal-seconds (mPa s).

[0037] In certain embodiments, the aqueous suspension comprises at least about 60 wt%, about 65 wt%, about 70 wt%, about 75 wt%, about 80 wt%, about 85 wt%, about 86 wt%, about 87 wt%, about 88 wt%, about 89 wt%, about 90 wt%, about 91 wt%, about 92 wt%, about 93 wt%, or about 94 wt% water. In certain embodiments, the aqueous suspension comprises or consists essentially of one or more high potency sweeteners M, one or more suspending agents and water. In certain embodiments, the aqueous suspension comprises or consists essentially of rebaudioside M, one or more suspending agents and water. In certain embodiments, the aqueous suspension comprises about 60 wt% to about 94 wt%, about 70 wt% to about 94 wt%, about 80 wt% to about 94 wt%, about 85 wt% to about 94 wt%, or about 90 wt% to about 94 wt% water.

[0038] In certain embodiments, the aqueous suspension comprises at least about 1 wt %, about 1.5 wt%, about 2 wt %, about 2.5 wt%, about 3 wt %, about 3.5 wt%, about 4 wt %, about 4.5 wt%, about 5 wt %, about 5.5 wt%, about 6 wt%, about 6.5 wt %, about 7 wt%, about 7.5 wt%, about 8 wt %, about 8.5 wt%, about 9 wt%, about 9.5 wt %, about 10 wt%, about 10.5 wt%, about 11 wt %, about 11.5 wt%, or about 12 wt% of one or more high potency sweeteners.

[0039] In certain embodiments, the aqueous suspension comprises at least about 1 wt %, about 1.5 wt%, about 2 wt %, about 2.5 wt%, about 3 wt %, about 3.5 wt%, about 4 wt %, about 4.5 wt%, about 5 wt %, about 5.5 wt%, about 6 wt%, about 6.5 wt %, about 7 wt%, about 7.5 wt%, about 8 wt %, about 8.5 wt%, about 9 wt%, about 9.5 wt %, about 10 wt%, about 10.5 wt%, about 11 wt %, about 11.5 wt%, or about 12 wt% of rebaudioside M.

[0040] In certain embodiments, the aqueous suspension comprises about 1 wt % to about 30 wt%, about 2 wt % to about 30 wt%, about 3 wt % to about 30 wt%, about 4 wt % to about 30 wt%, about 5 wt % to about 30 wt%, about 6 wt% to about 30 wt%, about 7 wt% to about 30 wt%, about 8 wt % to about 30 wt%, about 9 wt% to about 30 wt%, about 10 wt% to about 30 wt%, about 11 wt % to about 30 wt%, about 12 wt% to about 30 wt%, about 1 wt % to about 25 wt%, about 2 wt % to about 25 wt%, about 3 wt % to about 25 wt%, about 4 wt % to about 25 wt%, about 5 wt % to about 25 wt%, about 6 wt% to about 25 wt%, about 7 wt% to about 25 wt%, about 8 wt % to about 25 wt%, about 9 wt% to about 25 wt%, about 10 wt% to about 25 wt%, about 11 wt % to about 25 wt%, about 12 wt% to about 25 wt%, about 1 wt % to about 20 wt%, about 2 wt % to about 20 wt%, about 3 wt % to about 20 wt%, about 4 wt % to about 20 wt%, about 5 wt % to about 20 wt%, about 6 wt% to about 20 wt%, about 7 wt% to about 20 wt%, about 8 wt % to about 20 wt%, about 9 wt% to about 20 wt%, about 10 wt% to about 20 wt%, about 11 wt % to about 20 wt%, about 12 wt% to about 20 wt%, about 1 wt % to about 15 wt%, about 2 wt % to about 15 wt%, about 3 wt % to about 15 wt%, about 4 wt % to about 15 wt%, about 5 wt % to about 15 wt%, about 5.5 wt% to about 15 wt%, about 6 wt% to about 15 wt%, about 6.5 wt % to about 15 wt%, about 7 wt% to about 15 wt%, about 7.5 wt% to about 15 wt%, about 8 wt % to about 15 wt%, about

[0041] 8.5 wt% to about 15 wt%, about 9 wt% to about 15 wt%, about 9.5 wt % to about 15 wt%, about 10 wt% to about 15 wt%, about 10.5 wt% to about 15 wt%, about 11 wt % to about 15 wt%, about 11.5 wt% to about 15 wt%, about 12 wt% to about 15 wt%, about 1 wt % to about 10 wt%, about 2 wt % to about 10 wt%, about 3 wt % to about 10 wt%, about 4 wt % to about 10 wt%, about 5 wt % to about 10 wt%, about 5.5 wt% to about 10 wt%, about 6 wt% to about 10 wt%, about 6.5 wt % to about 10 wt%, about 7 wt% to about 10 wt%, about

[0042] 7.5 wt% to about 10 wt%, about 8 wt % to about 10 wt%, about 8.5 wt% to about 10 wt%, or about 9 wt% to about 10 wt% of one or more high potency sweeteners.

[0043] In certain embodiments, an aqueous suspension comprising at least about 5 wt % of rebaudioside M and at least about 0.1 wt % of one or more suspending agents selected from xanthan gum, gellan gum and carboxymethylcellulose.

[0044] High Potency Sweeteners

[0045] The exemplary suspensions comprise one or more high potency sweeteners, including natural and synthetic high potency sweeteners. As used herein, the phrase "high potency sweetener" refers to any sweetener that has a sweetness potency greater than sucrose, fructose, or glucose, yet has less calories. The high potency sweetener can be provided as a pure compound or, alternatively, as part of an extract.

[0046] Non-limiting examples of high potency sweeteners include: stevia and steviolglycosides, such as rebaudioside M, rebaudioside D, rebaudioside A, rebaudioside N, rebaudioside O, rebaudioside E, steviolmonoside, steviolbioside, rubusoside, dulcoside B, dulcoside A, rebaudioside B, rebaudioside G, stevioside, rebaudioside C, rebaudioside F, rebaudioside I, rebaudioside H, rebaudioside L, rebaudioside K, rebaudioside J, rebaudioside M2, rebaudioside D2, rebaudioside S, rebaudioside T, rebaudioside U, rebaudioside V, rebaudioside W, rebaudioside Zl, rebaudioside Z2, rebaudioside IX, enzymatically glucosylated steviol glycosides and combinations thereof; Luo Han Guo and the related mogroside compounds, such as grosmogroside I, mogroside IA, mogroside IE, 11- oxomogroside IA, mogroside II, mogroside II A, mogroside II B, mogroside II E, 7- oxomogroside II E, mogroside III, Mogroside Ille, 11-oxomogroside IIIE, 11- deoxymogroside III, mogroside IV, Mogroside IVA 11-oxomogroside IV, 11-oxomogroside IVA, mogroside V, isomogroside V, 11 -deoxymogroside V, 7-oxomogroside V, 11-oxomogroside V, isomogroside V, mogroside VI, mogrol, 11-oxomogrol, siamenoside I, isomers of siamenoside I, (3 P,9[3, 10a, 1 la,24R)-3-[(4-O-P-D-glucospyranosyl-6-O-P-D-glucopyranosyl]-25-hydroxyl- 9-methyl-19-norlanost-5-en-24-yl-[2-O-P-D-glucopyranosyl-6-O- P-D-glucopyranosyl]- P- D-glucopyranoside); (3 , 9 , 10a, Ila, 24R)-[(2-O- P-D-glucopyranosyl-6-O- P-D- glucopyranosyl- P-D-glucopyranosyl)oxy]-25-hydroxy-9-methyl-19-norlanost-5-en-24-yl-[2- O- P-D-glucopyranosyl-6-O-P-D-glucopyranosyl]-P-D-glucopyranoside); and (3 , 9 , 10a, Ila, 24R)-[(2-O-P-D-glucopyranosyl-6-O-P-D-glucopyranosyl- P-D-glucopyranosyl)oxy]- 25-hydroxy-9-methyl-19-norlanost-5-en-24-yl-[2-O-P-D-glucopyranosyl-6-O-P-D- glucopyranosyl]-P-D-glucopyranoside); monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, baiyunoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, phlomisoside I, periandrin I, abrusoside A, and cyclocarioside I; sugar alcohols such as erythritol, sucralose, potassium acesulfame, acesulfame acid and salts thereof, aspartame, alitame, saccharin and salts thereof, neohesperidin dihydrochalcone, cyclamate, cyclamic acid and salts thereof, neotame, advantame, glucosylated steviol glycosides (GSGs) and combinations thereof.

[0047] In certain embodiments, the suspension may further comprise one or more additional sweeteners. In certain embodiments, one or more additional sweeteners are selected from caloric sweeteners, for example sucrose, fructose, glucose, high fructose com / starch syrup, a beet sugar, a cane sugar, or a combination thereof. In certain embodiments, one or more additional sweeteners are selected from rare sugars, such as allulose, gulose, kojibiose, sorbose, lyxose, ribulose, xylose, xylulose, D-allose, L-ribose, D-tagatose, L-glucose, L-fucose, L- arabinose, turanose, or combinations thereof.

[0048] In certain embodiments, the suspension does not comprise additional sweeteners. In certain embodiments, the suspension does not comprise caloric sweeteners. In certain embodiments, the suspension does not comprise rare sugars. In certain embodiments, the aqueous suspension, or high potency sweetener, comprises rebaudioside M. Rebaudioside M may be in the form of a composition that includes stevioside, other steviol glycosides, or related compounds that can be obtained by extraction or the like from the stevia plant. Stevia (e.g., Stevia rebaudiana Bertoni) is a sweettasting plant. The leaves contain a complex mixture of natural sweet diterpene glycosides. The following non-sweet constituents also have been identified in the leaves of stevia plants: labdane, diterpene, triterpenes, sterols, flavonoids, volatile oil constituents, pigments, gums and inorganic matter.

[0049] In certain embodiments, the rebaudioside M is in the form of a steviol glycoside composition that comprises a majority rebaudioside M. The remainder of the composition largely comprises other steviol glycosides, including, but are not limited to, rebaudioside D, rebaudioside A, rebaudioside N, rebaudioside O, rebaudioside E, steviolmonoside, steviolbioside, rubusoside, dulcoside B, dul coside A, rebaudioside B, rebaudioside G, stevioside, rebaudioside C, rebaudioside F, rebaudioside I, rebaudioside H, rebaudioside L, rebaudioside K, rebaudioside J, rebaudioside M2, rebaudioside D2, rebaudioside S, rebaudioside T, rebaudioside U, rebaudioside V, rebaudioside W, rebaudioside Zl, rebaudioside Z2, rebaudioside IX, enzymatically glucosylated steviol glycosides and combinations thereof.

[0050] The steviol glycoside composition can be natural, synthetic or a combination of natural and synthetic.

[0051] The steviol glycoside composition can be provided in pure form or as part of a mixture, i.e., a steviol glycoside blend.

[0052] The steviol glycoside composition comprises at least about 50% rebaudioside M by weight, such as, for example, from about 50% to about 90%, from about 50% to about 80%, from about 50% to about 70%, from about 50% to about 60%, from about 60% to about 90%, from about 60% to about 80%, from about 60% to about 70%, from about 70% to about 90%, from about 70% to about 80% and from about 80% to about 90%.

[0053] In a particular embodiment, the steviol glycoside composition comprises at least about 80% rebaudioside M by weight. In another particular embodiment, the steviol glycoside composition comprises at least about 90% rebaudioside M by weight. In still another particular embodiment, the steviol glycoside composition comprises at least about 95% rebaudioside M by weight. In certain embodiments, the rebaudioside M has a purity of at least about 75%, 80%, 85%, 90%, 95%, or 97%.

[0054] In certain embodiments, the steviol glycoside composition has a total steviol glycoside content of about 95% by weight or greater on a dry basis. The remaining 5% comprises other non-steviol glycoside compounds, e.g., by-products from extraction or purification processes. In some embodiments, the steviol glycoside composition has a total steviol glycoside content of about 96% or greater, about 97% or greater, about 98% or greater or about 99% or greater.

[0055] Suspending Agents

[0056] The aqueous suspension comprises one or more suspending agents. Exemplary suspending agents include, but are not limited to, microbial fermentation gums (e.g., biogums such as xanthan gum and gellan gum) cellulose derivatives (e.g., hydroxypropylmethylcellulose or carboxymethylcellulose), seed gums (e.g., guar gum, locust bean gum and tara gum), seaweed gums (e.g., carrageenan, agar, and alginate), exudate gums (i.e., plant exudate gums such as gum arabic / gum acacia, gum tragacanth, and gum ghatti), starches, and combinations thereof. A “biogum” as referred to herein, means a natural high- molecular weight polysaccharide produced by microbial fermentation. In certain embodiments, the one or more suspending agents are selected from one or more suspending agents selected from xanthan gum, gellan gum and carboxymethylcellulose.

[0057] Generally, the one or more suspending agents are present in the aqueous suspension in an amount that achieves a viscosity of about 100 to about 1000 mPa s of the aqueous suspension. In certain embodiments, the total concentration of the one or more suspending agents is in the range of about 0.01 wt % to about 20 wt%, about 0.01 wt % to about 15 wt %, about 0.01 wt % to about 10 wt %, about 0.01 wt % to about 5 wt %, about 0.01 wt % to about 3 wt %, about 0.01 wt % to about 2 wt %, about 0.05 wt % to about 20 wt %, about 0.05 wt % to about 15 wt %, about 0.05 wt % to about 10 wt %, about 0.05 wt % to about 5 wt %, about 0.05 wt % to about 3 wt %, about 0.05 wt % to about 2 wt %, about 0.1 wt % to about 20 wt %, about 0.1 wt % to about 15 wt %, about 0.1 wt % to about 10 wt %, about 0.1 wt % to about 5 wt %, about 0.1 wt % to about 3 wt %, about 0.1 wt % to about 2 wt %, about 0.2 wt % to about 20 wt %, about 0.2 wt % to about 15 wt %, about 0.2 wt % to about 10 wt %, about 0.2 wt % to about 5 wt %, about 0.2 wt % to about 3 wt %, about 0.2 wt % to about 2 wt %, about 0.3 wt % to about 20 wt %, about 0.3 wt % to about 15 wt %, about 0.3 wt % to about 10 wt %, about 0.3 wt % to about 5 wt %, about 0.3 wt % to about 3 wt %, about 0.3 wt % to about 2 wt %, about 0.4 wt % to about 20 wt %, about 0.4 wt % to about 15 wt %, about 0.4 wt % to about 10 wt %, about 0.4 wt % to about 5 wt %, about 0.4 wt % to about 3 wt %, about 0.4 wt % to about 2 wt %, about 0.5 wt % to about 20 wt %, about 0.5 wt % to about 15 wt %, about 0.5 wt % to about 10 wt %, about 0.5 wt % to about 5 wt %, about 0.5 wt % to about 3 wt %, or about 0.5 wt % to about 2 wt %. In particular embodiments, the one or more suspending agents are present in the aqueous suspension in a total concentration of at least about 0.1 wt %, about 0.2 wt %, about 0.3 wt %, about 0.4 wt %, about 0.5 wt %, about 0.6 wt %, about 0.7 wt %, about 0.8 wt %, about 0.9 wt %, or about 1.0 wt %. In particular embodiments, the one or more suspending agents are present in the aqueous suspension in a total concentration of about 0.1 wt % to about 2 wt%, about 0.2 wt % to about 2 wt%, about 0.3 wt % to about 2 wt%, about 0.4 wt % to about 2 wt%, about 0.5 wt % to about 2 wt%, about 0.6 wt % to about 2 wt%, about 0.7 wt % to about 2 wt%, about 0.8 wt % to about 2 wt%, about 0.9 wt % to about 2 wt%, or about 1.0 wt % to about 2 wt%. In particular embodiments, the one or more suspending agents are present in the aqueous suspension in a total concentration of about 0.1 wt % to about 2 wt%, about 0.2 wt % to about 2 wt%, about 0.3 wt % to about 2 wt%, about 0.4 wt % to about 2 wt%, about 0.5 wt % to about 2 wt%, about 0.6 wt % to about 2 wt%, about 0.7 wt % to about 2 wt%, about 0.8 wt % to about 2 wt%, about 0.9 wt % to about 2 wt%, or about 1.0 wt % to about 2 wt%.

[0058] In one embodiment, the one or more suspending agents comprises or consists essentially of one or more microbial fermentation gums or biogums. In certain embodiments, the aqueous suspension comprises about 0.01 wt% to about 2 wt % of one or more microbial fermentation gums or biogums.

[0059] In one embodiment, the one or more suspending agents comprises or consists essentially of xanthan gum. Xanthan gum is produced by the fermentation of glucose and sucrose. Xanthan gum is composed of pentasaccharide repeat units, comprising glucose, mannose, and glucuronic acid in the molar ratio 2:2: 1.

[0060] In certain embodiments, the aqueous suspension comprises at least about 0.01 wt%, at least about 0.05 wt%, at least about 0.1 wt%, at least about 0.2 wt%, at least about 0.3 wt%, at least about 0.4 wt%, at least about 0.5 wt%, at least about 0.6 wt%, or at least about 0.7 wt% xanthan gum. In certain embodiments, the aqueous suspension comprises about 0.01 wt% to about 2 wt %, about 0.05 wt% to about 2 wt %, about 0.1 wt% to about 2 wt %, about 0.2 wt% to about 2 wt %, about 0.3 wt% to about 2 wt %, about 0.4 wt% to about 2 wt %, about 0.5 wt% to about 2 wt %, about 0.6 wt% to about 2 wt %, or about 0.7 wt% to about 2 wt % xanthan gum.

[0061] In one embodiment, the one or more suspending agents comprises or consists essentially of gellan gum. Gellan gum is a water-soluble anionic polysaccharide produced by the bacterium Sphingomonas elodea. The repeating unit of the gellan gum polymer is a tetrasaccharide, which consists of two residues of D-glucose and one of each residues of L- rhamnose and D-glucuronic acid. The tetrasaccharide repeat has the following structure:

[0062] [D-Glc(P 1 — >4)D-G1 c A(P 1 -^4)D-G1 c(P 1 -^4)L-Rha(a 1 -^3)]n

[0063] Gellan gum polymers can be low acyl (LA) and high acyl (HA), depending on number of acetate groups attached to the polymer. HA gellan gum has two acyl substituents, actetate and glycerate, that are located on the glucose residues. On average, there is one glycerate per repeat unit and one acetate every two repeat units when both are located on the same glucose residue. Deacylated gellan gum (LA) as the name suggests has these acyl groups removed during processing.

[0064] In certain embodiments, the aqueous suspension comprises at least about 0.01 wt%, at least about 0.05 wt%, at least about 0.1 wt%, at least about 0.2 wt%, at least about 0.3 wt%, at least about 0.4 wt%, or at least about 0.5 wt% gellan gum. In certain embodiments, the aqueous suspension comprises about 0.01 wt% to about 2 wt %, about 0.05 wt% to about 2 wt %, about 0.1 wt% to about 2 wt %, about 0.2 wt% to about 2 wt % about 0.3 wt% to about 2 wt %, about 0.4 wt% to about 2 wt %, or about 0.5 wt% to about 2 wt % gellan gum.

[0065] In one embodiment, the one or more suspending agents comprises or consists essentially of one or more cellulose derivatives. In certain embodiments, the aqueous suspension comprises about 0.8 wt% to about 2 wt % of one or more cellulose derivatives.

[0066] In one embodiment, the one or more suspending agents comprises or consists essentially of carboxymethylcellulose. In certain embodiments, the aqueous suspension comprises at least about 0.8 wt%, at least about 0.9 wt%, at least about 1.0 wt%, at least about 1.1 wt%, at least about 1.2 wt%, or at least about 1.3 wt% carboxymethylcellulose. In certain embodiments, the aqueous suspension comprises about 0.8 wt% to about 2 wt %, about 0.9 wt% to about 2 wt %, about 1.0 wt% to about 2 wt %, about 1.1 wt% to about 2 wt %, about 1.2 wt% to about 2 wt %, or about 1.3 wt% to about 2 wt % carboxymethylcellulose. In one embodiment, the one or more suspending agents comprises or consists essentially of hydroxypropylmethylcellulose. In certain embodiments, the aqueous suspension comprises at least about 0.8 wt%, at least about 0.9 wt%, at least about 1.0 wt%, at least about 1.1 wt%, at least about 1.2 wt%, or at least about 1.3 wt% hydroxypropylmethylcellulose. In certain embodiments, the aqueous suspension comprises about 0.8 wt% to about 2 wt %, about 0.9 wt% to about 2 wt %, about 1.0 wt% to about 2 wt %, about 1.1 wt% to about 2 wt %, about 1.2 wt% to about 2 wt %, or about 1.3 wt% to about 2 wt % hydroxypropylmethylcellulose.

[0067] In one embodiment, the one or more suspending agents comprises or consists essentially of one or more seed gums.

[0068] In certain embodiments, the aqueous suspension comprises at least about 0.1 wt%, at least about 0.2 wt%, at least about 0.3 wt%, at least about 0.4 wt%, or at least about 0.5 wt% seed gums. In certain embodiments, the aqueous suspension comprises about 0.1 wt% to about 1 wt %, about 0.2 wt% to about 1 wt % about 0.3 wt% to about 1 wt %, about 0.4 wt% to about 1 wt %, or about 0.5 wt% to about 1 wt % seed gums. In certain embodiments, the seed gum is guar gum. In certain embodiments, the seed gum is locust bean gum. In certain embodiments, the seed gum is tara gum.

[0069] In one embodiment, the one or more suspending agents comprises or consists essentially of one or more seaweed gums.

[0070] In certain embodiments, the aqueous suspension comprises at least about 0.2 wt%, at least about 0.3 wt%, at least about 0.4 wt%, or at least about 0.5 wt% seaweed gums. In certain embodiments, the aqueous suspension comprises about 0.2 wt% to about 2 wt %, about 0.3 wt% to about 2 wt %, about 0.4 wt% to about 2 wt %, or about 0.5 wt% to about 2 wt % seaweed gums. In certain embodiments, the seaweed gum is carrageenan. In certain embodiments, the seaweed gum is agar. In certain embodiments, the seaweed gum is alginate.

[0071] In one embodiment, the one or more suspending agents comprises or consists essentially of one or more exudate gums.

[0072] In certain embodiments, the aqueous suspension comprises at least about 0.5 wt%, at least about 1 wt%, at least about 2 wt%, or at least about 5 wt% exudate gums. In certain embodiments, the aqueous suspension comprises about 0.5 wt% to about 20 wt %, about 1 wt% to about 20 wt %, about 2 wt% to about 20 wt %, or about 5 wt% to about 20 wt % exudate gums. In certain embodiments, the exudate gum is gum arabic. In certain embodiments, the exudate gum is gum tragacanth. In certain embodiments, the exudate gum is gum ghatti.

[0073] In certain embodiments, the aqueous suspension further comprises pectin. In such aqueous suspensions, the pectin is in addition to the one or more suspending agents. In certain embodiments, the aqueous suspension comprises at least about 0.1 wt%, at least about 0.2 wt%, at least about 0.3 wt%, at least about 0.4 wt%, or at least about 0.5 wt% pectin. In certain embodiments, the aqueous suspension comprises about 0.1 wt% to about 2 wt %, about 0.2 wt% to about 2 wt % about 0.3 wt% to about 2 wt %, about 0.4 wt% to about 2 wt %, or about 0.5 wt% to about 2 wt % pectin. In certain embodiment, the aqueous suspension does not comprise pectin. In certain embodiments, the aqueous suspension comprises less than about 0.1 wt %, or about 0.01 wt%, pectin.

[0074] In certain embodiments, the aqueous suspension does not comprise carrageenan. In certain embodiment, the aqueous suspension comprises less than about 0.1 wt % carrageenan.

[0075] In certain embodiments, the aqueous suspension does not comprise other hydrophilic polymers in addition to the suspending agents.

[0076] Other Sweeteners

[0077] In addition to the high potency sweetener, the aqueous suspension may comprise one or more other sweeteners. The sweetener may include, but is not limited to, nutritive, nonnutritive, natural, and synthetic sweeteners. As used herein, a “high-potency sweetener” means a sweetener which is at least twice as sweet as sugar, that is, a sweetener which on a weight basis requires no more than half the weight of sugar to achieve an equivalent sweetness. For example, a potent sweetener may require less than one-half the weight of sugar to achieve an equivalent sweetness in a beverage sweetened to a level of 10 degrees Brix with sugar. High-potency sweeteners include both nutritive and non-nutritive sweeteners.

[0078] The term “nutritive sweetener” refers generally to sweeteners which provide significant caloric content in typical usage amounts, e.g., more than about 5 calories per 8 oz. serving of beverage. As referred to herein, a “non-nutritive sweetener” is one which does not provide significant caloric content in typical usage amounts, i.e., is one which imparts less than 5 calories per 8 oz. serving of an edible composition to achieve the sweetness equivalent of 10 Brix of sugar. As referred to herein, “reduced calorie beverage” means a beverage having at least a 25% reduction in calories per 8 oz. serving of beverage as compared to the full calorie version, typically a previously commercialized full-calorie version. As referred to herein, a “low-calorie beverage” has fewer than 40 calories per 8 oz. serving of beverage. As referred to herein, “zero-calorie” beverage has less than 5 calories per 8 oz. serving of beverage.

[0079] In certain embodiments, the rebaudioside M is in the form of a composition that includes stevioside, other steviol glycosides, or related compounds that can be obtained by extraction or the like from the stevia plant. Stevia (e.g., Stevia rebaudiana Bertoni) is a sweettasting plant. The leaves contain a complex mixture of natural sweet diterpene glycosides. The following non-sweet constituents also have been identified in the leaves of stevia plants: labdane, diterpene, triterpenes, sterols, flavonoids, volatile oil constituents, pigments, gums and inorganic matter.

[0080] In certain embodiments, the aqueous suspension does not comprise glycerol, ethanol, propylene glycol, 1,3 -propanediol, isopropanol or benzyl alcohol. In certain embodiments, the aqueous suspension comprises less than about 1 wt % each of glycerol, ethanol, propylene glycol, 1,3 -propanediol, isopropanol or benzyl alcohol.

[0081] Methods of Preparing the Aqueous Suspensions

[0082] In one embodiment, a method of preparing the aqueous suspensions described herein is provided.

[0083] In one embodiment, the aqueous suspension is prepared by stirring or agitating the one or more high potency sweeteners and the one or more suspending agents in water. Typically, the one or more suspending agents are added to water first and stirred or agitated before adding the one or more high potency sweeteners to the water. In certain embodiments, the one or more suspending agents are dissolved in the water before adding the one or more high potency sweeteners to the water. In particular embodiments, the stirring is vigorous or high shear stirring, wherein the stirring is carried out by high-speed rotating elements such as rotor-stator to generate intense shear forces for mixing ingredients. In certain embodiments, the vigorous or high shear stirring is carried out at speeds of at least about 1000 rpm.

[0084] In some embodiments, the suspension is stirred for about 1 to about 15 minutes. In certain embodiments, the suspension is stirred or agitated until it appears homogeneous. In certain embodiments, the suspension is stirred or agitated until no lumps (e.g., “fish eyes”) appear by visual inspection. The stirring rate of the suspension is at a rate such that enough turbulence is generated to keep the suspension mobile. In certain embodiments, the suspension is stirred until the suspension is uniformly opaque by visual inspection. It will be within the ability of those skilled in the art, given the benefit of this disclosure, to select a suitable amount of stirring or agitation and to inspect the suspension for uniformity for any particular embodiment of the beverage products disclosed here.

[0085] In certain embodiments, the aqueous suspension is prepared and / or stored at room temperature, or about 15° C to about 30° C, or about 18° C to about 26° C.

[0086] In certain embodiments, the aqueous suspensions may be optionally heated, for example to a temperature up to about 30° C, with or without stirring.

[0087] In certain embodiments, the one or more suspending agents are added in dry form. In certain embodiments, the one or more suspending agents are added in solution form, for example in a solution comprising about 1 wt% to 30 wt% of the suspending agents.

[0088] In certain embodiments, the aqueous suspension comprises about 1 wt % to about 30 wt % of undissolved high potency sweetener. The amount of undissolved high potency sweetener in the aqueous suspension may be dependent on the starting amount of the high potency sweetener, the amount of the one or more suspending agents, and the amount of water in the aqueous suspension.

[0089] Alternative methods to prepare an aqueous suspension of the invention may also be utilized.

[0090] Methods of Crystallization Suppression

[0091] In one embodiment, a method of suppressing crystallization of a supersaturated solution of one or more high intensity sweetener is provided.

[0092] In certain embodiments, a method of suppressing crystallization of a supersaturated solution of one or more high intensity sweeteners comprises: heating one or more high potency sweeteners in a solution of at least about 0.5 wt %, at least about 0.6 wt %, at least about 0.7 wt % of one or more suspending agents described herein in water to at least about 45°C, at least about 50°C, or at least about 55°C, wherein the amount of the one or more high potency sweeteners is greater than the amount that is soluble at about 20 to about 25°C in water to dissolve the one or more high potency sweeteners; and (ii) cooling the solution to about 20 to about 25°C to provide a supersaturated solution of one or more high intensity sweeteners. In certain embodiments, the one or more high potency sweetener is rebaudioside M. In certain embodiments, the one or more suspending agents is a microbial fermentation gum. In certain embodiments, the one or more suspending agents is a xanthan gum.

[0093] In certain embodiments, a method of suppressing crystallization of a supersaturated solution of one or more high intensity sweeteners comprises: heating one or more high potency sweeteners in a solution of about least about 0.7 wt % xanthan gum in water to at least about 50°C, wherein the amount of the one or more high potency sweeteners is greater than the amount that is soluble at about 20 to about 25°C in water to dissolve the one or more high potency sweeteners; and (ii) cooling the solution to about 20 to about 25°C to provide a supersaturated solution of one or more high intensity sweeteners.

[0094] In certain embodiments, a method of suppressing crystallization of a supersaturated solution of rebaudioside M comprises: heating rebaudioside M in a solution of about least about at least about 0.5 wt %, at least about 0.6 wt %, at least about 0.7 wt % xanthan gum in water to at least about at least about 45°C, at least about 50°C, or at least about 55°C, wherein the amount of the rebaudioside M is greater than the amount that is soluble at about 20 to about 25°C in water to dissolve the rebaudioside M; and (ii) cooling the solution to about 20 to about 25°C to provide a supersaturated solution of rebaudioside M.

[0095] In certain embodiments, the amount of the rebaudioside M is about 2 to about 2.5g and the amount of water is about 450 to 550 mL.

[0096] Edible Compositions

[0097] The aqueous suspension described herein may be incorporated into an edible composition, such as, for example, a syrup, a sweetener composition, a beverage concentrate, a food product, a beverage product, and the like. As referred to herein, the term “sweetener composition” is an edible composition suitable for consumption in food or beverage products, and is capable of providing sweetness.

[0098] In one embodiment, an edible composition comprising an aqueous suspension described herein and an additional food or beverage ingredient is provided.

[0099] In certain embodiments, the edible composition comprises an aqueous suspension comprising at least about 1 wt % of high potency sweetener and at least about 0.01 wt % of one or more suspending agents described herein, and an additional food or beverage ingredient.

[0100] In one embodiment, the present invention provides syrups (e.g., beverage syrups) prepared using the aqueous suspension described herein and methods for making beverage syrups.

[0101] In one embodiment, a method of making a beverage syrup comprises combining beverage syrup ingredients with an aqueous suspension described herein. In one embodiment, the beverage syrup ingredients are added to the aqueous suspension described herein to provide a beverage syrup.

[0102] In other embodiments, the aqueous suspension described herein can be diluted prior to combination with beverage syrup ingredients. The dilution can be done at once or in a serial fashion. The temperature for dilution is preferably the same temperature at which the beverage syrup ingredients are formulated, typically room temperature- but not above about 30 °C for thermally sensitive ingredients.

[0103] The skilled practitioner recognizes that beverage syrup ingredients can be added singularly or in combination. Also, solutions of dry beverage syrup ingredients can be made and used to add to the bulk quantity of water. Beverage syrup ingredients typically are added to the bulk quantity of water in an order that minimizes potential adverse interactions between ingredients or potential adverse effect on an ingredient. For example, nutrients that are temperature-sensitive might be added during a relatively low-temperature portion toward the end of the manufacturing process. Similarly, flavors and flavor compounds often are added just before completion of the syrup to minimize potential loss of volatile components and to minimize flavor loss in any form. Often, acidification is one of the last steps, typically carried out before temperature-sensitive, volatile, and flavor materials are added. Thus, flavors or flavor components or other volatile materials and nutrients typically are added at an appropriate time and at an appropriate temperature.

[0104] Beverage syrup ingredients include, but are not limited to, additional sweeteners, functional ingredients and additives.

[0105] In one embodiment, the present invention provides ready -to-drink beverages prepared from the beverage syrups described herein and methods of preparing ready -to-drink beverages. Ready -to-drink beverages include carbonated and non-carbonated beverages.

[0106] Carbonated beverages include, but are not limited to, frozen carbonated beverages, enhanced sparkling beverages, cola, fruit-flavored sparkling beverages (e.g., lemon-lime, orange, grape, strawberry and pineapple), ginger-ale, soft drinks and root beer. Non-carbonated beverages include, but are not limited to, fruit juice, fruit-flavored juice, juice drinks, nectars, vegetable juice, vegetable-flavored juice, sports drinks, energy drinks, enhanced water drinks, enhanced water with vitamins, near water drinks (e.g., water with natural or synthetic flavorants), coconut water, tea type drinks (e.g., black tea, green tea, red tea, oolong tea), coffee, cocoa drink, beverage containing milk components (e.g., milk beverages, coffee containing milk components, cafe au lait, milk tea, fruit milk beverages), beverages containing cereal extracts and smoothies.

[0107] A method of preparing a beverage comprises mixing a beverage syrup described herein with an appropriate quantity of diluting water. Typically, the volumetric ratio of syrup to water is between 1 :3 to 1 :8, such as, for example, between 1 :3 and 1 :8, between 1 :3 and 1 :7, between 1 :3 and 1 :6, between 1 :3 and 1 :5, between 1 :3 and 1 :4, between 1 :4 and 1 :8, between 1 :4 and 1 :7, between 1 :4 and 1 :6, between 1 :4 and 1 :5, between 1 :5 and 1 :8, between 1 :5 and 1 :7, between 1 :5 and 1 :6, between 1 :6 and 1 :8, between 1 :6 and 1 :7 and between 1 :7 and 1 :8.

[0108] The temperature at which the mixing is done is preferably under about 70 °C to minimize degradation of rebaudioside M.

[0109] In one embodiment, the beverage is a carbonated beverage (e.g., fountain drink or soft drink) and the diluting water is carbonated water. The beverage is typically dispensed for immediate consumption. Other types of water typical in beverage manufacturing and be used to prepare beverages, e.g., deionized water, distilled water, reverse osmosis water, carbon- treated water, purified water, demineralized water and combinations thereof. In certain embodiments, the beverage is a non-carbonated beverage.

[0110] The beverage can be a full-calorie beverage that has up to about 120 calories per 8 oz serving. The beverage can be a mid-calorie beverage that has up to about 60 calories per 8 oz. serving. The beverage can be a low-calorie beverage that has up to about 40 calories per 8 oz. serving. The beverage can be a zero-calorie that has less than about 5 calories per 8 oz. serving. In certain embodiments, the edible composition (or beverage syrup or beverage) comprises one or more other sweeteners. Other sweeteners or combinations of sweeteners suitable for use in combination with rebaudioside M may be selected for the desired nutritional characteristics, taste profile, mouthfeel and / or other organoleptic factors. Nonnutritive sweeteners suitable for use in at least certain embodiments include, but are not limited to, peptide based sweeteners, e.g., aspartame, neotame, and alitame, and non-peptide based sweeteners, for example, sodium saccharin, calcium saccharin, acesulfame (including, but not limited to acesulfame potassium), cyclamate (including, but not limited to sodium cyclamate and / or calcium cyclamate), and sucralose, sorbitol, mannitol, xylitol, glycyrrhizin, neohesperidin dihydrochalcone, D-tagatose, erythritol, meso-erythritol, maltitol, maltose, lactose, fructo-oligosaccharides, Lo Han Guo (“LHG”), steviol glycosides, e.g., steviosides and rebaudiosides other than rebaudioside D (including, but not limited to e.g., rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside E, and rebaudioside F), and other dipeptides (e.g. neotame), saccharin, xylose, arabinose, isomalt, lactitol, maltitol, trehalose, and ribose, and protein sweeteners such as thaumatin, monellin, monatin, brazzein, L-alanine and glycine, related compounds and mixtures of any of them.

[0111] As referred to herein, the term “edible composition” means a food or beverage product or an ingredient of a food or beverage product suitable for human or animal consumption. Exemplary beverage products include, but are not limited to, any ingredient or any combination of ingredients, or any substance or any combinations of substances, that can be used or prepared for use as a beverage for a mammal and includes, but is not limited to, ready -to-drink liquid formulations, beverage concentrates, syrups, powders and the like. Exemplary beverage products include, but are not limited to, carbonated and non-carbonated beverages, fountain beverages, frozen ready -to-drink beverages, frozen carbonated beverages, beverage concentrates, powdered concentrates, coffee beverages, tea beverages, dairy beverages, flavored waters, enhanced waters, fruit juices, fruit juice-flavored drinks, fruit- flavored drinks, sports drinks, soy drinks, hydration drinks, energy drinks, fortified / enhanced water drinks, vegetable drinks, grain-based drinks, malt beverages, fermented drinks, yogurt drinks, kefir, alcoholic beverages, and mixtures of any of them. Exemplary fruit juice sources include citrus fruit, e.g., orange, grapefruit, lemon and lime, berry, e.g., cranberry, raspberry, blackberry, blueberry and strawberry, apple, watermelon, grape, pineapple, prune, pear, peach, cherry, mango, and pomegranate. Beverage products further include, e.g., full calorie drinks / beverages and reduced-calorie (e.g., light, diet, zero calorie) drinks / beverages.

[0112] Beverage products include bottle, can, and carton products and fountain syrup applications.

[0113] In certain embodiments, one or more additional ingredients may be added to the edible compositions disclosed here. These additional ingredients may also be referred to as food or beverage ingredients and include, but are not limited to acidulants, colorants, flavorants, minerals, vitamins, fruit juices, fruit flavors, or other fruit products, other taste modifiers, masking agents, flavor enhancers, and / or carbonation, any of which typically can be added to various sweeteners, solutions, components, or food or beverage products to vary the taste, mouthfeel, nutritional characteristics, etc. Exemplary flavorants which may be suitable as beverage ingredients for at least certain beverage products in accordance with this disclosure include cola flavor, tea flavor, citrus flavor, berry flavor, spice flavor and others. Carbonation in the form of carbon dioxide may be added for effervescence. Preservatives can be added if desired, depending upon the other ingredients, production technique, desired shelf life, etc. Optionally, caffeine can be added. The beverage products of the present invention may also contain other ingredients including, without limitation, vitamins, natural buffering agents, e.g., the sodium and potassium salts of citric, tartaric, and lactic acids, natural preservatives, e.g., nisin, cinnamic acid, etc., natural salts, thickeners, and natural antifoaming agents. Additional and alternative suitable ingredients will be recognized by those skilled in the art given the benefit of this disclosure.

[0114] The terms “beverage concentrate,” and “syrup” refer to beverage products prepared with an initial volume of water to which additional beverage ingredients are added. Full strength beverage products can be formed from the beverage concentrate or syrup by adding further volumes of water to the concentrate or syrup. Typically, for example, full strength beverage products can be prepared from the concentrates by combining approximately 1 part concentrate with between approximately 3 to approximately 7 parts water. In certain embodiments, the full strength beverage product is prepared by combining 1 part concentrate with 5 parts water. In certain embodiments, the additional water used to form the full strength beverages is carbonated water. In certain embodiments, a full strength beverage is directly prepared without the formation of a concentrate and subsequent dilution.

[0115] It should be understood that certain embodiments of the edible compositions and methods in accordance with this disclosure may have any of numerous specific formulations or constitutions. For example, the method for forming syrup may vary to a certain extent, depending upon such factors as the end product's intended market segment, its desired nutritional characteristics, flavor profile and the like. For example, it will be an option to add further ingredients to the formulation of a particular solution or beverage product comprising at least some amount of the syrup. Additional (i.e., more and / or other) sweeteners may be added, flavorings, electrolytes, vitamins, fruit juices or other fruit products, masking agents, and / or flavor enhancers, typically can be added to any such solutions or products to vary the taste, mouthfeel, nutritional characteristics, etc. Exemplary flavorings which may be suitable for at least certain solutions and products in accordance with this disclosure include cola flavoring, citrus flavoring, spice flavorings and others. Additional and alternative suitable ingredients will be recognized by those skilled in the art given the benefit of this disclosure.

[0116] Water is a basic food and beverage ingredient used in the edible compositions and methods disclosed here. Water may comprise a certain concentration of dissolved compound, and typically acts as the vehicle or liquid portion in which the remaining ingredients are dissolved, emulsified, suspended or dispersed. Purified water can be used in the manufacture of certain embodiments of the beverage product, and water of a standard beverage quality can be employed in order not to adversely affect beverage product taste, odor, or appearance. The water typically will be clear, colorless, and free from objectionable minerals, tastes and odors, free from organic matter, low in alkalinity and of acceptable microbiological quality based on industry and government standards applicable at the time of producing the beverage. Water suitable for certain embodiments included in this disclosure may also be carbonated.

[0117] Certain embodiments of the edible compositions disclosed herein may also include one or more acids. An acidulant can serve any of one or more functions, including, for example, lending tartness to the taste of a beverage product, enhancing palatability, increasing thirst quenching effect, modifying sweetness and acting as a mild preservative. Suitable acids are known and will be apparent to those skilled in the art given the benefit of this disclosure. Exemplary acids suitable for use in certain embodiments of the beverage products disclosed here include, but are not limited to, phosphoric acid, citric acid, malic acid, tartaric acid, lactic acid, ascorbic acid, fumaric acid, gluconic acid, succinic acid, maleic acid, adipic acid and mixtures of any of them. The acid can be used in solution form, for example, and in an amount sufficient to provide the desired pH of the beverage product. Typically, for example, the one or more acids of the acidulant are used in amount, collectively, of from about 0.01% to about 0.5% by weight of the beverage, e.g., from about 0.05% to about 0.25% by weight of the beverage, depending upon the acidulant used, desired pH, other ingredients used, etc. The pH of at least certain embodiments of the beverage products disclosed here can be a value within the range of from at least 2.0 to about 5.0. The acid in certain embodiments enhances beverage product flavor. Too much acid can impair the beverage product flavor and result in sourness or other off-taste, while too little acid can make the beverage product taste flat. The particular acid or acids chosen and the amount used will depend, in part, on the other ingredients, the desired shelf life of the beverage product, as well as effects on the beverage product pH, titratable acidity, and taste. It will be within the ability of those skilled in the art, given the benefit of this disclosure, to select a suitable acid or combination of acids and the amounts of such acids for the acidulant component of any particular embodiment of the beverage products disclosed here.

[0118] Certain embodiments of the edible compositions disclosed here may also contain small amounts of buffering agents to adjust pH. Such agents include, but are not limited to, e.g., the sodium and potassium salts of citric, tartaric, and lactic acids. The amount included will depend on the type of buffering agents and on the degree to which the pH is to be adjusted.

[0119] The edible compositions disclosed here may optionally contain one or more additional flavor compositions, for example, natural and synthetic fruit flavors, botanical flavors, other flavors, and mixtures thereof. As used here, the term “fruit flavor” refers generally to those flavors derived from the edible reproductive part of a seed plant. Included are both those wherein a sweet pulp is associated with the seed, e.g., banana, tomato, cranberry and the like, and those having a small, fleshy berry. Also included within the term “fruit flavor” are synthetically prepared flavors made to simulate fruit flavors derived from natural sources. Examples of suitable fruit sources include whole fruits or portions thereof, fruit juice, fruit juice concentrates, fruit purees and blends thereof, dried fruit powders, dried fruit juice powders, freeze dried fruit juices, powders and purees and the like.

[0120] Exemplary fruit flavors include the citrus flavors, e.g., orange, mandarin orange, tangerine, tangelo, pomelo, lemon, lime and grapefruit, and such flavors as apple, grape, cherry, and pineapple flavors and the like, and any combination thereof. In certain embodiments the edible compositions disclosed here comprise a fruit flavor component, e.g., juice concentrate or juice. As used here, the term “botanical flavor” refers to flavors derived from parts of a plant other than the fruit. As such, botanical flavors can include those flavors derived from essential oils and extracts of nuts, bark, roots and leaves. Also included within the term “botanical flavor” are synthetically prepared flavors made to simulate botanical flavors derived from natural sources. Examples of such botanical flavors include cola flavors, tea flavors, coffee, cocoa, hazelnut, almond, other nut flavors, and mixtures thereof. The flavor component can further comprise a blend of the above-mentioned flavors. In certain embodiments of the edible compositions described here, a cola flavor component and / or a tea flavor component is used. The particular amount of the flavor component useful for imparting flavor characteristics to the solution, food or beverages product, or composition will depend upon the flavor(s) selected, the flavor impression desired, and the form of the flavor component. Those skilled in the art, given the benefit of this disclosure, will be readily able to determine the amount of any particular flavor component(s) used to achieve the desired flavor impression.

[0121] Other flavorings suitable for use in at least certain embodiments of the edible compositions disclosed here include, e.g., spice flavorings, such as cassia, clove, cinnamon, pepper, ginger, vanilla spice flavorings, cardamom, coriander, root beer, sassafras, ginseng, and others. Numerous additional and alternative flavorings suitable for use in at least certain embodiments will be apparent to those skilled in the art given the benefit of this disclosure. Flavorings can be many forms, including, but not limited to an extract, oleoresin, juice concentrate, bottler's base, or other forms known in the art.

[0122] The one or more flavorings can be used in the form of an emulsion. A flavoring emulsion can be prepared by mixing some or all of the flavorings together, optionally together with food or beverage ingredients, and an emulsifying agent. The emulsifying agent may be added with or after the flavorings mixed together. In certain embodiments the emulsifying agent is water-soluble. Suitable emulsifying agents will be apparent to those skilled in the art, given the benefit of this disclosure.

[0123] Weighting agents, which can also act as clouding agents, are typically used to keep emulsion droplets dispersed in a beverage product. Examples of such weighting agents include, but are not limited to brominated vegetable oils (BVOs), rosin esters, sucrose acetate isobutyrate (SAIB), and, in particular, ester gums. Any weighting agent that is commercially available can be used in beverage products disclosed here. Besides weighting agents, emulsifiers and emulsion stabilizers can be used to stabilize the flavor emulsion droplets. Examples of such emulsifiers and emulsion stabilizers include, but are not limited to polysorbates and sorbitan esters.

[0124] Carbon dioxide is used to provide effervescence to certain embodiments of the sweeteners, syrups, solutions, food or beverage products, components, and compositions disclosed here. Any of the techniques and carbonating equipment known in the art for carbonating food or beverage products can be employed. Carbon dioxide can enhance the food or beverage product taste and appearance and can aid in safeguarding the beverage product purity by inhibiting and destroying objectionable bacteria. In certain embodiments, for example, the beverage product has a CO2 level up to about 7.0 volumes carbon dioxide. Typical embodiments may have, for example, from about 0.5 to 5.0 volumes of carbon dioxide. As used here and in the appended claims, one volume of carbon dioxide at standard temperature and pressure (STP) is defined as 0.05806 g / oz (0.00197 g / ml). A volume of gas occupies the same space as does the water by which it is absorbed. The carbon dioxide content can be selected by those skilled in the art based on the desired level of effervescence and the impact of the carbon dioxide on the taste or mouthfeel of the beverage product and the carbonation may be natural or synthetic.

[0125] Optionally, caffeine may be added to various embodiments of the sweeteners, syrups, solutions, food or beverage products, components, and compositions disclosed here. The amount of caffeine added is determined by the desired solution, food or beverage product, or composition properties, as well as any applicable regulatory provisions of the country where the solution, food or beverage product, or composition is to be marketed, etc. The caffeine must be of purity acceptable for use in foods and beverage products. The caffeine can be natural (e.g., from kola, cocoa nuts, coffee and / or tea) or synthetic in origin. The amount of caffeine can be from about 0.002% to about 0.05% by weight of the single strength beverage. In certain embodiments, the amount of caffeine is from about 0.005% to about 0.02%. In certain embodiments caffeine is included at a level of 0.02% or less by weight of the beverage product. For beverage concentrates or syrups, the caffeine level can be from about 0.006% to about 0.15%. Caffeine levels can be higher, for example, if flavored coffees which have not been decaffeinated are used since these materials contain caffeine naturally.

[0126] Examples of nutritional supplement ingredients suitable for the edible compositions disclosed here are known to those of ordinary skill in the art and include, without limitation, vitamins, minerals, herbs or botanicals, amino acids, or essential fatty acids or enzymes, proteases, tissues, organs, glands or portions thereof. Vitamins include, but are not limited to, vitamin A, vitamin D, vitamin E (tocopherol), vitamin C (ascorbic acid), vitamin Bi (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin Bs (pantothenic acid), vitamin Be (pyridoxine), vitamin B7 (biotin), vitamin B9 (folic acid), vitamin B12 (cyanocobalamin), vitamin K (naphthoquinone), vitamin D (Di (molecular compound of ergocalciferol with lumisterol, 1 : 1); D2 (ergocalciferol or calciferol); D3 (cholecalciferol); D4 (dihydrotachysterol); Ds (sitocalciferol)), and combinations thereof. Supplements are typically present in amounts generally accepted under good manufacturing practices and are typically present in amounts between about 1% to about 100% RDV, where such RDV are established. In certain embodiments, the nutritional supplement ingredient(s) may be present in an amount of from about 5% to about 20% RDV, where established.

[0127] Certain edible compositions disclosed here can optionally further include one or more colorants. As used herein, the “colorant” is intended to mean any compound that imparts color, which includes, but is not limited to natural pigments, synthetic pigment, color additives and mixtures thereof. Natural and artificial colors may be used. One or more FD&C dyes (e.g., yellow #5, blue #2, red #40) can be used to color solutions, food or beverage products, or compositions disclosed here. A mixture of FD&C dyes in combination with other conventional food and food colorants may be used. Examples of other coloring agents, include, but are not limited to natural agents, fruit and vegetable juices and / or powders, caramel color, riboflavin, carotenoids (for example, beta-carotene), turmeric, and lycopene. The exact amount of coloring agent used will vary, depending on the agents used and the intensity desired in the finished product. Generally, if utilized, the coloring agent should be present at a level of from about 0.0001% to about 0.5%, from about 0.001% to about 0.1%, or from about 0.004% to about 0.1%, by weight or volume of the composition.

[0128] Preservatives may be used in at least certain embodiments of the edible compositions disclosed here. Solutions with a pH below 4 and especially those below 3 typically are “microstable,” i.e., they resist growth of microorganisms, and so are suitable for longer term storage prior to consumption without the need for further preservatives. However, an additional preservative system can be used if desired. If a preservative system is used, it can be added to the solution, food or beverage product, or composition at any suitable time during production, e.g., in some cases prior to the addition of the sweetener. As used here, the terms “preservation system” or “preservatives” include all suitable preservatives approved for use in food and beverage products, including, without limitation, such known chemical preservatives as benzoates, e.g., sodium, calcium, and potassium benzoate, sorbates, e.g., sodium sorbate, calcium sorbate, and potassium sorbate, citrates, e.g., sodium citrate and potassium citrate, polyphosphates, e.g., sodium hexametaphosphate (SHMP), and mixtures thereof, and antioxidants such as ascorbic acid, EDTA, BHA, BHT, TBHQ, dehydroacetic acid, dimethyldicarbonate, ethoxyquin, heptylparaben, and any combination thereof. Preservatives can be used in amounts not exceeding mandated maximum levels under applicable laws and regulations. The level of preservative used typically is adjusted according to the planned final product pH, as well as an evaluation of the microbiological spoilage potential of the particular edible composition formulation. In certain embodiments of the edible composition disclose here, the maximum level employed typically is about 0.05% by weight of the edible composition. It will be within the ability of those skilled in the art, given the benefit of this disclosure, to select a suitable preservative or combination of preservatives for edible compositions according to this disclosure.

[0129] Other methods of edible composition preservation suitable for at least certain embodiments disclosed here include, e.g., heat treatment or thermal processing steps, such as hot filling, high temperature short time (HTST), ultra high temperature processing (UHT), aseptic, and tunnel pasteurization. Such steps can be used to reduce yeast, mold and microbial growth in the beverage products. For example, U.S. Pat. No. 4,830,862 to Braun et al. discloses the use of pasteurization in the production of fruit juice beverages as well as the use of suitable preservatives in carbonated beverages. U.S. Pat. No. 4,925,686 to Kastin discloses a heat-pasteurized freezable fruit juice composition which contains sodium benzoate and potassium sorbate.

[0130] In certain embodiments, the edible compositions disclosed here may be provided in the form of juice. Juices can be employed in the form of a concentrate, puree, single-strength juice, or other suitable forms. The term “juice” as used here includes fruit and / or or vegetable juice, as well as concentrates, purees, milks, and other forms. The juice may be, for example, a single-strength juice. Multiple different fruit and / or vegetable juices can be combined, optionally along with other flavorings, to generate a beverage product having the desired flavor. Examples of suitable juice sources include, but are not limited to, plum, prune, fig, pineapple, peach, banana, apple, pear, guava, apricot, watermelon, coconut, olive, kiwi, quince, buckthorn, passion fruit, rowan, pomegranate, persimmon, mango, rhubarb, papaya, litchi, lemon, orange, lime, tangerine, mandarin orange, tangelo, pomelo, grapefruit, Barbados cherry (acerola cherry), bearberry, blackberry, blueberry, boysenberry, cherry, choke cherry, cloudberry, cranberry, current, date, dewberry, elderberry, grape, gooseberry, huckleberry, loganberry, olallieberry, mulberry, raisin, plains berry, prairie berry, raspberry, Saskatoon berry, salmonberry, Sea buckthorn berry, sloe berry, strawberry, thimbleberry, Thomberry, wineberry, whortleberry and the like. Numerous additional and alternative juices suitable for use in at least certain embodiments will be apparent to those skilled in the art given the benefit of this disclosure. The particular amount of the juice useful for imparting flavor characteristics to the beverages product will depend upon the juice(s) selected, the flavor impression desired, and the form of the juice component. Those skilled in the art, given the benefit of this disclosure, will be readily able to determine the amount of any particular juice(s) used to achieve the desired flavor impression.

[0131] Exemplary food products include, but are not limited to any ingredient or any combination of ingredients, or any substance or any combination of substances, that can be used or prepared for use as food for a mammal and includes, but is not limited to, substances that may be used in the preparation of food (such as frying oils) or food additives. As used here and in the appended claims, the term “food ingredients” may include, but are not limited to, acidulants, natural and artificial gums, pharmaceutical preparations, beverages (e.g., soft drinks, carbonated beverages, ready to mix beverages, etc.), infant formula, infused foods (e.g. fruits and vegetables), sauces, condiments, salad dressings, fruit juices, syrups, desserts (e.g., puddings, gelatin, icings and fillings, baked goods and frozen desserts such as ice creams and sherbets), soft frozen products (e.g., soft frozen creams, soft frozen ice creams and yogurts, soft frozen toppings such as dairy or non-dairy whipped toppings), confections, toothpaste, mouthwash, chewing gum, oils and emulsified products (e.g., shortening, margarine, mayonnaise, butter, cooking oil, and salad dressings) and intermediate moisture foods (e.g., rice and dog foods). Furthermore, food ingredients described herein can also be ingested as an additive or supplement contained in foods and drinks. These can optionally be formulated together with a nutritional substance, such as any of various vitamins and minerals. The food ingredients may also optionally be incorporated into substantially liquid compositions, such as, e.g., nutrient drinks, soymilks and soups; substantially solid compositions, and gelatins or used in the form of a powder to be incorporated into various foods.

[0132] Those of ordinary skill in the art will understand that, for convenience, some ingredients are described here in certain cases by reference to the original form of the ingredient in which it is added to the edible compositions disclosed here. Such original form may differ from the form in which the ingredient is found in the finished edible composition. Thus, for example, sucrose and liquid sucrose would typically be substantially homogenously dissolved and dispersed in a solution. Likewise, other ingredients identified as a solid, concentrate (e.g., juice concentrate), etc. would typically be homogenously dispersed throughout the edible composition, rather than remaining in their original form. Thus, reference to the form of an ingredient of an edible composition should not be taken as a limitation on the form of the ingredient in the edible composition, but rather as a convenient means of describing the ingredient as an isolated component of the edible composition.

[0133] EXAMPLES

[0134] Example 1. Preparation of Exemplary and Comparative Suspensions of Rebaudioside M

[0135] Method: Aqueous suspensions including rebaudioside M and a suspending agent selected from gellan gum, xanthan gum, carboxymethylcellulose (CMC) and pectin were prepared according to the following method.

[0136] Suspensions were made by the following protocol:

[0137] 1. Dissolve citric acid and sodium benzoate in water at room temperature.

[0138] 2. Start agitation of solution from step 1 at room temperature with high shear mixer at 8,000 rpm.

[0139] 3. Gradually add suspending agent into solution, continue high shear mixing for at least 2 minutes to ensure complete hydration of the suspending agent.

[0140] 4. Visually check for lumps or undissolved particles. If any are found, further mix the solution.

[0141] 5. Gradually add rebaudioside M powder to the solution with paddle mixer at 1,000 rpm.

[0142] 6. Continue with high shear mixing for 5 - 10 min until the Reb M is fully dispersed and a uniform suspension is achieved.

[0143] After preparation, the samples were sealed with an airtight cap and a stored at room temperature (about 20°C) for 1 week. The samples were not agitated during the week. At 1 week, the samples were photographed and the separation of the suspension in each sample was evaluated.

[0144] Figure 1 shows photographs of the suspension samples after storing at room temperature for 1 week. As shown in Figure 1, the suspensions included: (a) 5 wt % Reb M suspended in gellan gum solution with 0.05 wt %, 0.075 wt %, 0.1 wt % and 0.25 wt % gellan gum (in order from left to right); (b) 5 wt % Reb M suspended in xanthan gum solution with 0.2 wt %, 0.3 wt %, 0.5 wt %, and 0.7 wt % xanthan gum (in order from left to right); (c) 5 wt % Reb M suspended in CMC solution with 0.5 wt %, 0.75 wt %, 1 wt % and 1.25 wt % CMC (in order from left to right); and (d) 5 wt % Reb M suspended in pectin solution with 0.5 wt %, 1 wt %, 1.5 wt %, and 2 wt % pectin (in order from left to right).

[0145] It was observed that xanthan gum at 0.5 wt % and 0.7 wt % showed no separation (i.e., the least separation of all samples). Gellan gum samples at 0.05 wt % and 0.075 wt % had clumps and gellan gum samples at 0.1 wt % and 0.25 wt % formed gels.. Samples made with carboxymethylcellulose showed substantial separation at 0.5 wt % and 0.7 wt % and small amounts of separation at 1 wt % and 1.25 wt%. Samples made with pectin (comparative samples) showed substantial separation at all tested concentrations.

[0146] Example 2. Stability of Exemplary Suspensions of Rebaudioside M and Xanthan Gum

[0147] The stability of exemplary samples containing 5 wt % Reb M and (0.5 wt % or 0.7 wt %) xanthan gum were further analyzed with a LUMiSizer® Dispersion Analyzer. The Dispersion Analyzer uses centrifugal force to accelerate the sedimentation of dispersion systems, and the changes in light transmission were recorded as a function of time. The greater the change in transmission profile, the less stable the suspension system will be. The transmission profiled for the 0.5 wt % and 0.7 wt % xanthan gum suspension samples are shown in Figures 2 and 3, respectively. The 0.7 wt % xanthan gum sample had the smaller change in transmission profile of the two samples, indicating a higher stability than the 0.5 wt % xanthan gum sample. Both suspensions have high stability and the 0.7 wt % has the highest stability.

[0148] Example 3. Preparation of Exemplary Suspensions of 2-30 wt % Rebaudioside M and 0.7 wt % Xanthan Gum

[0149] Exemplary suspensions were prepared by suspending 2-30 wt% rebaudioside M in 0.7% xanthan gum solutions according to the method described in Example 1. Figure 4 shows the suspensions comprising 5 wt %, 10 wt %, 15 wt %, or 20 wt % of rebaudiosde M suspended in 0.7% xanthan gum. No significant difference in appearance was observed, all samples were stable without any sedimentation in 6 months.

[0150] Example 4. Physical Stability of Exemplary Suspensions of Rebaudioside M and

[0151] Xanthan Gum Exemplary suspensions were stored in separation funnel at different temperatures.

[0152] Samples were taken from the top and bottom and made into beverages to evaluate the concentration difference by HPLC. The results are shown in Table 1.

[0153] Table 1. Reb M concentration during stability test.

[0154] Example 5. Orange-Flavored Beverages Containing Exemplary Suspensions of Rebaudioside M and Gellan Gum

[0155] Method to prepare syrup with gellan gum:

[0156] Reb M suspension preparation: xanthan gum at 0.7 wt% was prepared by high shear of xanthan gum in deionized water at 8,000 rpm for 2 minutes at ambient temperature. Reb M at 5 wt% was then suspended in xanthan gum solution by high shear at 10,000 rpm for 5 min.

[0157] Beverage concentrate preparation: gellan gum (Kelcogel from CPKelco) at 0.032 wt% was added in 3 L of hot deionized water ((T = about 90 °C) and high shear (8,000 rpm) was applied for 2 minutes. After gellan gum solution was cooled to ambient temperature, citric acid, preservatives, flavors and colorants added to gellan gum solution and stirred at 600 rpm with paddle mixer at ambient temperature for 5 min until fully dissolved. Reb M suspension was added into the mixture at 5.44 wt% and stirred for another 15 min till uniformly suspended.

[0158] After stirring was stopped, the suspension was stored in one-gallon glass container at ambient temperature. Samples of 68 g were taken from the surface of the syrup every 2 h in 24 h and made into sample beverages of 300 g. The concentration of rebaudioside M in each of the finished beverages was quantified by HPLC and is shown in Table 2. The concentration of gellan gum in the finished beverages was calculated to be about 50 ppm. Table 2.

[0159] Sedimentation was observed after the suspension was stored 24 h without agitation at ambient temperature. The suspension was then stirred at 600 rpm for about 5 minutes and samples were taken from the top of the syrup every 30 min and made into beverages. The concentration of rebaudioside M in each of the finished beverages was quantified by HPLC and is shown in Table 3.

[0160] Table 3. Despite the settling of rebaudioside M in the suspension during 24 h of storage, after brief with stirring, the rebaudioside M particle appeared to be evenly distributed in the suspension again. No large crystalline growing was observed after storage for 24 hours.

[0161] Method to prepare syrup without gellan gum:

[0162] A control sample which did not include gellan gum was also prepared and evaluated.

[0163] Reb M suspension preparation: xanthan gum at 0.7 wt% was prepared by high shear of xanthan gum in deionized water at 8,000 rpm for 2 minutes at ambient temperature. Reb M at 5 wt% was then suspended in xanthan gum solution by high shear at 10,000 rpm for 5 min.

[0164] Beverage concentrate preparation: citric acid, preservatives, flavors and colorants were dissolved in deionized water and mixed with paddle mixer at 600 rpm for 5 min at ambient temperature until fully dissolved. Reb M suspension was added into the mixture at 5.44 wt% and stirred for another 15 min till uniformly suspended.

[0165] After stirring was stopped, the control sample was stored in one-gallon glass container at ambient temperature. Samples of 68 g were taken from the surface of the syrup every 15 min in 1 h and made into sample beverages. The concentration of rebaudioside M in each of the finished beverages was quantified by HPLC and is shown in Table 4.

[0166] Table 4.

[0167] Additional compositional details on the control sample as determined by HPLC are shown in Table 5. Table 5.

[0168] Example 6. Lemon-Lime-Flavored Beverages Containing Exemplary Suspensions of Rebaudioside M and Xanthan Gum

[0169] Exemplary suspensions were prepared with rebaudioside M concentration ranging from 5 wt % to 15 wt % and xanthan gum ranging from 0.5 wt % to 0.7 wt %. The exemplary suspensions were used to prepare lemon-lime flavored beverages with 450 ppm of rebaudioside M and 16 ppm to 70 ppm of xanthan gum. 46g samples were taken from the surface of the syrup every 30 minutes and made into beverage syrups, from which beverages were prepared. Beverage syrups were prepared by first dissolving citric acid, preservatives, and flavor in deionized water, and subsequently adding the exemplary suspension to the mixture. The mixture was mixed with paddle mixer at 600 rpm for 30 min at ambient temperature to form a beverage syrup.

[0170] A comparative beverage which used an equivalent amount of rebaudioside M powder in place of an exemplary suspension was also prepared by a similar method. Concentration of rebaudioside M in the beverage samples was analyzed by HPLC.

[0171] The change in rebaudioside M concentration in the finished beverage samples are shown in Table 6.

[0172] Table 6.

[0173] For the sample beverage which used rebaudioside M powder instead of the exemplary suspension, significant settling occurred and the rebaudioside M concentration was reduced by more than 30% in 30 minutes. In contrast, the sample beverages prepared from the exemplary suspensions showed much greater stability.

[0174] Since most of rebaudioside M remains in crystalline or solid form in the exemplary suspension, and the dissolving of rebaudioside M takes place when mixing with water, the time it takes to fully dissolve rebaudioside M was measured by turbidity meter as shown in Table 7. 2.8 g of the beverage syrup containing 6.4 wt % rebaudioside M suspension (5 wt % rebaudioside M in 0.7 wt % xanthan gum) was added into the turbidity measuring bottle, and then 15.2 g deionized water was added into the bottle. The change of turbidity was measured every 10 s. As shown in Table 7, it takes 2 minutes for rebaudioside M to fully dissolve after deionized water is added to the suspension.

[0175] Table 7.

[0176]

[0177] Example 7. Large Scale Preparation of Lemon-Lime-Flavored Beverages Containing Exemplary Suspensions of Rebaudioside M and Xanthan Gum

[0178] Lemon-lime beverage syrup (250 L) was prepared in syrup tank with continuous agitation for 30 min after all ingredients were added. An exemplary suspension were prepared with rebaudioside M concentration of 12 wt % and xanthan gum concentration of0.7 wt % using the method of Example 6. The exemplary suspension was added to the Lemon-lime beverage syrup. The syrup was turbid because rebaudioside M was not fully dissolved. Agitation in syrup tank was turned off when the syrup began transfer to the hold tank. The syrup was mixed with 5.5 volumes water. The preparation process occurred over about 1 - 2 hours.

[0179] A comparative sample beverage was also prepared using rebaudioside M powder instead of the exemplary suspension.

[0180] Five samples (bottles) were taken from the mixture at the beginning, middle and end of the production and were analyzed by HPLC for rebaudioside M concentration. The results are shown in Table 8.

[0181] The mixture was designed to achieve a finished beverage with a concentration of 27 ppm xanthan gum.

[0182] Table 8.

[0183]

[0184] For production made with rebaudioside M powder, the rebaudioside M level increased over time and then decreased due to the sedimentation of the rebaudioside M during production. The rebaudioside M concentration didn’t fluctuate much for liquid stevia production, and the standard deviation of rebaudioside M concentration in 15 bottles is about 2 ppm.

[0185] Example 8. Suppression of Crystallization in Supersaturated Solution of Rebaudioside M with Xanthan Gum

[0186] Method: To make a supersaturated rebaudioside M solution, 500 mL of deionized water or 0.7% xanthan gum solution was heated to 55 °C, and 2.5 g of rebaudioside M was dissolved under constant agitation for 15 min, the temperature was maintained at above 55 °C. The solution was cooled down to room temperature and the formation of crystals was observed for 5 days. Photographs of the solutions are shown in Figure 5. Figure 5a (on the left) shows no crystallization in xanthan gum solution. Figure 5b (on the right) shows crystallization in water. The following numbered clauses define further example aspects and features of the present disclosure:

[0187] 1. An aqueous suspension comprising: water, at least about 1 wt % of one or more high potency sweeteners and at least about 0.01 wt % of one or more suspending agents selected from microbial fermentation gums, cellulose derivatives, seed gums, seaweed gums, exudate gums, starches, and combinations thereof.

[0188] 2. The aqueous suspension of clause 1, wherein the one or more high potency sweeteners comprises rebaudioside M.

[0189] 3. The aqueous suspension of clause 2, wherein the rebaudioside M is in the form of a steviol glycoside composition that comprises at least about 80% rebaudioside M by weight.

[0190] 4. The aqueous suspension of clause 1, wherein the one or more high potency sweeteners comprises aspartame.

[0191] 5. The aqueous suspension of any of clauses 1-4, wherein the microbial fermentation gums are selected from xanthan gum and gellan gum.

[0192] 6. The aqueous suspension of any of clauses 1-4, wherein the cellulose derivatives are selected from hydroxypropylmethylcellulose and carboxymethylcellulose.

[0193] 7. The aqueous suspension of any of clauses 1-4, wherein the seed gums are selected from guar gum, locust bean gum and tara gum.

[0194] 8. The aqueous suspension of any of clauses 1-4, wherein the seaweed gums are selected from carrageenan, agar, and alginate.

[0195] 9. The aqueous suspension of any of clauses 1-4, wherein the exudate gums are selected from gum arabic, gum tragacanth, and gum ghatti.

[0196] 10. The aqueous suspension of any of clauses 1-9, wherein the one or more suspending agents comprises xanthan gum.

[0197] 11. The aqueous suspension of any of clauses 1-9, wherein the one or more suspending agents comprises gellan gum.

[0198] 12. The aqueous suspension of any of clauses 1-9, wherein the one or more suspending agents comprises carboxymethylcellulose. The aqueous suspension of any of clauses 1-12, wherein the aqueous suspension comprises about 60 wt% to about 94 wt% water. An edible composition comprising the aqueous suspension of any of clauses 1-13 and an additional food or beverage ingredient. The edible composition of clause 14, wherein the composition is a beverage syrup. A method of making a beverage syrup comprising combining an aqueous suspension of any of clauses 1-13 with water and a compound selected from the group consisting of additional sweeteners, functional ingredients, additives and combinations thereof, thereby providing a beverage syrup. The method of clause 16, further comprising mixing the beverage syrup with a quantity of diluting water, thereby providing a beverage, wherein the volumetric ratio of syrup to water is between about 1 :3 to about 1 :8. The method of clause 18, wherein the beverage is a carbonated beverage and the diluting water is carbonated water. A method of forming an aqueous suspension comprising: (i) combining water and at least about 0.01 wt % of one or more suspending agents to form a solution; (ii) adding at least about 1 wt % of one or more high potency sweeteners to the solution; and (iii) subjecting the mixture to vigorous or high shear stirring of at least about 1000 rpm for about 1 to about 15 minutes at a temperature of about 15° C to about 30° C to form an aqueous suspension. A method of suppressing crystallization of a supersaturated solution of one or more high intensity sweeteners comprising: heating one or more high potency sweeteners in a solution of about least about 0.7 wt % xanthan gum in water to at least about 50°C, wherein the amount of the one or more high potency sweeteners is greater than the amount that is soluble at about 20 to about 25°C in water to dissolve the one or more high potency sweeteners; and (ii) cooling the solution to about 20 to about 25°C to provide a supersaturated solution of one or more high intensity sweeteners.

Claims

CLAIMS1. An aqueous suspension comprising: water, at least about 1 wt % of one or more high potency sweeteners and at least about 0.01 wt % of one or more suspending agents selected from microbial fermentation gums, cellulose derivatives, seed gums, seaweed gums, exudate gums, starches, and combinations thereof.

2. The aqueous suspension of claim 1, wherein the one or more high potency sweeteners comprises rebaudioside M.

3. The aqueous suspension of claim 2, wherein the rebaudioside M is in the form of a steviol glycoside composition that comprises at least about 80% rebaudioside M by weight.

4. The aqueous suspension of claim 1, wherein the one or more high potency sweeteners comprises aspartame.

5. The aqueous suspension of claim 1, wherein the microbial fermentation gums are selected from xanthan gum and gellan gum.

6. The aqueous suspension of claim 1, wherein the cellulose derivatives are selected from hydroxypropylmethylcellulose and carboxymethylcellulose.

7. The aqueous suspension of claim 1, wherein the seed gums are selected from guar gum, locust bean gum and tara gum.

8. The aqueous suspension of claim 1, wherein the seaweed gums are selected from carrageenan, agar, and alginate.

9. The aqueous suspension of claim 1, wherein the exudate gums are selected from gum arabic, gum tragacanth, and gum ghatti.

10. The aqueous suspension of claim 5, wherein the one or more suspending agents comprises xanthan gum.

11. The aqueous suspension of claim 5, wherein the one or more suspending agents comprises gellan gum.

12. The aqueous suspension of claim 6, wherein the one or more suspending agents comprises carboxymethylcellulose.

13. The aqueous suspension of claim 1, wherein the aqueous suspension comprises about 60 wt% to about 94 wt% water.

14. An edible composition comprising the aqueous suspension of claim 1 and an additional food or beverage ingredient.

15. The edible composition of claim 10, wherein the composition is a beverage syrup.

16. A method of making a beverage syrup comprising combining an aqueous suspension of claim 1 with water and a compound selected from the group consisting of additional sweeteners, functional ingredients, additives and combinations thereof, thereby providing a beverage syrup.

17. The method of claim 16, further comprising mixing the beverage syrup with a quantity of diluting water, thereby providing a beverage, wherein the volumetric ratio of syrup to water is between about 1 :3 to about 1 :8.

18. The method of claim 18, wherein the beverage is a carbonated beverage and the diluting water is carbonated water.

19. A method of forming an aqueous suspension comprising: (i) combining water and at least about 0.01 wt % of one or more suspending agents to form a solution; (ii) adding at least about 1 wt % of one or more high potency sweeteners to the solution; and (iii) subjecting the mixture to vigorous or high shear stirring of at least about 1000 rpm for about 1 to about 15 minutes at a temperature of about 15° C to about 30° C to form an aqueous suspension.

20. A method of suppressing crystallization of a supersaturated solution of one or more high intensity sweeteners comprising: heating one or more high potency sweeteners in a solution of about least about 0.7 wt % xanthan gum in water to at least about 50°C, wherein the amount of the one or more high potency sweeteners is greater than the amount that is soluble at about 20 to about 25°C in water to dissolve the one or more high potency sweeteners; and (ii) cooling the solution to about 20 to about 25°C to provide a supersaturated solution of one or more high intensity sweeteners.

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