[0001] The present invention relates to beverage compositions. In particular to the flavored diet beverage composition with enhanced flavor character.
BACKGROUND ART
[0002] Background description includes information that may be useful in understanding the present invention. It is not an admission that any of the information provided herein is prior art or relevant to the presently claimed invention, or that any publication specifically or implicitly referenced is prior art.
[0003] In recent years, food and beverage companies have come under government attacks and experience consumer losses, one of the reasons being that their products have high amounts of (added) sugar in an era where consumers are consuming it on a daily basis. much more sugar than is recommended by doctors and experts. These recommendations are based on a growing body of scientific studies linking this excessive consumption of added sugar to diabetes, obesity, heart disease, cancer and Alzheimer's disease against which governments spend trillions annually to improve public health.
[0004] This added sugar in drinks is being demonized as a harmful and mildly addictive drug, especially high fructose corn syrup, which can cause nonalcoholic fatty liver disease.
[0005] In a similar manner, this added sugar, have the disadvantage that their flavor when added to food is different from the flavor of sugar. Accordingly, it is desirable to modify the flavor of these sweeteners to be more similar to that of sugar.
[0006] Although there is growing consumer demand for flavored beverages with enhanced flavors and long-lasting mouth feel.
[0007] Therefore, the present disclosure overcomes the above-mentioned problem associated with the traditionally available method or system, any of the above-mentioned inventions can be used with the presented disclosed technique with or without modification.
[0008] All publications herein are incorporated by reference to the same extent as if each individual publication or patent application were specifically and individually indicated to be incorporated by reference. Where a definition or use of a term in an incorporated reference is inconsistent or contrary to the definition of that term provided herein, the definition of that term provided herein applies and the definition of that term in the reference does not apply.
OBJECTS OF THE INVENTION
[0009] The principal object of the present invention is to overcome one or more problems of the prior art or to at least provide a useful alternative.
[0010] An object of the present invention is to provide flavored diet beverage composition.
[0011] Another object of the present invention is to provide beverage composition non-nutritive sweeteners.
[0012] Another object of the present invention is to provide beverage with lower caloric value.
[0013] Yet another object of the present invention is to provide beverage composition with fruit flavor.
SUMMARY
[0014] The present invention relates to a beverage and in particular to the flavored diet beverage composition with enhanced flavor character.
[0015] An aspect of the present invention provides flavored diet beverage composition incorporating amino acid to increase cellular rehydration relative to carbohydrate-electrolyte and flavored water beverages. The non-nutritive sweeteners reduce the overall caloric value of the beverage. An ester formed by the condensation of benzoic acid and ethanol to improve the teste of beverage and flavor ingredient to enhanced the flavors character of the beverage.
[0016] According to an aspect, the non-nutritive sweetener incorporates at least one qualities of stevia extract, rebaudioside A, steviol glycoside, Fructus Monordicae extract, Grosvenor Momordica Fruit, momordica grosvenori glycoside V, monatin, glycyrrhizin, thaumatin, sweet protein and the monellin.
[0017] According to an aspect, the flavor ingredient of the flavored diet beverage composition incorporates fruit flavor ingredient.
[0018] These and other features will become apparent from the following detailed description of illustrative embodiments thereof, which is to be read in connection with the accompanying drawings. While the invention has been described and shown with reference to the preferred embodiment, it will be apparent that variations might be possible that would fall within the scope of the present invention.
BRIEF DESCRIPTION OF DRAWINGS
[0019] So that the manner in which the above-recited features of the present invention can be understood in detail, a more particular description of the invention, briefly summarized above, may have been referred by embodiments, some of which are illustrated in the appended drawings. It is to be noted, however, that the appended drawings illustrate only typical embodiments of this invention and are therefore not to be considered limiting of its scope, for the invention may admit to other equally effective embodiments.
[0020] These and other features, benefits, and advantages of the present invention will become apparent by reference to the following text figure, with like reference numbers referring to like structures across the views, wherein: Figures attached: N.A.
DETAILED DESCRIPTION OF THE INVENTION
[0021] While the present invention is described herein by way of example using embodiments and illustrative drawings, those skilled in the art will recognize that the invention is not limited to the embodiments of drawing or drawings described and are not intended to represent the scale of the various components. Further, some components that may form a part of the invention may not be illustrated in certain figures, for ease of illustration, and such omissions do not limit the embodiments outlined in any way. It should be understood that the drawings and the detailed description thereto are not intended to limit the invention to the particular form disclosed, but on the contrary, the invention is to cover all modifications, equivalents, and alternatives falling within the scope of the present invention as defined by the appended claim.
[0022] As used throughout this description, the word "may" is used in a permissive sense (i.e. meaning having the potential to), rather than the mandatory sense, (i.e. meaning must). Further, the words "a" or "an" mean "at least one” and the word “plurality” means “one or more” unless otherwise mentioned. Furthermore, the terminology and phraseology used herein are solely used for descriptive purposes and should not be construed as limiting in scope. Language such as "including," "comprising," "having," "containing," or "involving," and variations thereof, is intended to be broad and encompass the subject matter listed thereafter, equivalents, and additional subject matter not recited, and is not intended to exclude other additives, components, integers, or steps. Likewise, the term "comprising" is considered synonymous with the terms "including" or "containing" for applicable legal purposes. Any discussion of documents acts, materials, devices, articles, and the like are included in the specification solely for the purpose of providing a context for the present invention. It is not suggested or represented that any or all these matters form part of the prior art base or were common general knowledge in the field relevant to the present invention.
[0023] In this disclosure, whenever a composition or an element or a group of elements is preceded with the transitional phrase “comprising”, it is understood that we also contemplate the same composition, element, or group of elements with transitional phrases “consisting of”, “consisting”, “selected from the group of consisting of, “including”, or “is” preceding the recitation of the composition, element or group of elements and vice versa.
[0024] The present disclosure is based on the surprising discovery that a combination of at least one amino acid and at least one succinic compound, incorporated into a flavored beverage composition could improve the organoleptic properties of said flavored beverage composition. In particular, this combination of ingredients, incorporated into a flavored beverage composition was found to provide an improved and longer lasting sensory profile, as defined by the impact, basic taste, the aroma, the blending (or roundness) and the mouth feel, which could not be achieved by any other compositions known in the art.
[0025] As used herein, the term "taste" is used to describe the sensory response related to taste receptors. The quality of taste may be expressed as the interplay of descriptors. For example, "bitter", associated with substances such as caffeine or quinine diluted in water; "sour", associated with acids in solution; "sour after taste", associated with a long-lasting sour feeling and "sweet", associated with sweetening sugars and high potency sweeteners in solution. This list of descriptors is not limitative and descriptors may change depending on the nature of the flavored beverage composition.
[0026] The term "aroma" as used herein is used to describe the effect of volatile components of the flavored beverage composition that induce a sensory response associated with olfactive receptors. The quality of the aroma of the flavored beverage compositions may likewise be expressed as the interplay of descriptors.
[0027] The term "impact" as used herein is used to describe the overall intensity of the sensory response of the "taste" and "aroma" defined herein above.
[0028] The term "mouth feel" as used herein, is used to describe the effect of the flavored beverage compositions that induce a sensory response associated to trigeminal receptor, for example "salivating" and "body sweet", and the heaviness feeling associated with the presence of caloric sweetening sugars.
[0029] The term "long-lasting" as used herein is used to describe the duration of the overall sensory profile experience described by afore mentioned taste, aroma and mouth feel descriptors after the flavored beverage composition Hs been swallowed.
[0030] The term "blending" or "roundness" as used herein is used to describe the melding of the individual afore mentioned taste, aroma and mouth feel descriptors such that the flavored beverage composition presents a unified overall sensory experience.
[0031] The flavored beverage compositions according to the present disclosure, showed superior overall quality, which could not be achieved by any other flavored beverage compositions known in the art.
[0032] The present invention is described hereinafter by various embodiments with reference to the accompanying drawing, wherein reference numerals used in the accompanying drawing correspond to the like elements throughout the description. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiment set forth herein. Rather, the embodiment is provided so that this disclosure will be thorough and complete and will fully convey the scope of the invention to those skilled in the art. In the following detailed description, numeric values and ranges are provided for various aspects of the implementations described. These values and ranges are to be treated as examples only and are not intended to limit the scope of the claims. In addition, several materials are identified as suitable for various facets of the implementations. These materials are to be treated as exemplary and are not intended to limit the scope of the invention.
[0033] The present invention relates to a beverage and in particular to the flavored diet beverage composition with enhanced flavor character.
[0034] An aspect of the present invention provides flavored diet beverage composition incorporating amino acid to increase cellular rehydration relative to carbohydrate-electrolyte and flavored water beverages. The non-nutritive sweeteners reduce the overall caloric value of the beverage. An ester formed by the condensation of benzoic acid and ethanol to improve the teste of beverage and flavor ingredient to enhanced the flavors character of the beverage.
[0035] According to an aspect, the non-nutritive sweetener incorporates at least one qualities of stevia extract, rebaudioside A, steviol glycoside, Fructus Monordicae extract, Grosvenor Momordica Fruit, momordica grosvenori glycoside V, monatin, glycyrrhizin, thaumatin, sweet protein and the monellin.
[0036] According to an aspect, the flavor ingredient of the flavored diet beverage composition incorporates fruit flavor ingredient.
[0037] In some aspects, a set of amino acids may be included in an aqueous composition for beverages. In some aspects, the set of amino acids may include amino acids with branched chains. The set of amino acids may be included from one or more of non-essential and essential amino acids and combinations thereof.
[0038] Amino acids are small molecular units that are used by organic lifeforms to construct more complex molecules, such as proteins, to perform higher cellular biological functions such as growth, repair, and reproduction. Each protein is made up of a unique sequence and number of amino acids, sometimes numbering in the thousands of units for one protein molecule. In humans, proteins can be visibly seen in the form of muscles, tendons, organs, glands, nails, and hair. After water, proteins make up the next portion of the mass of a human being. Amino acids also may also be used as a source of energy by being broken down in the urea and citric acid cycles. Glucogenic amino acids can be converted to glucose through gluconeogenesis.
[0039] Esters represent the largest group of flavor compounds in beverages, generating the “fruity” aromas in beverages. The esters are formed by the reactions of organic acids and alcohols created during fermentation. The most significant esters found in beverages are isoamyl acetate (banana, peardrop), ethyl acetate (light fruity, solvent-like), ethyl caprylate (apple-like), ethyl caproate (apple-like with a note of aniseed), and phenylethyl acetate (roses, honey).
[0040] Esters are produced primarily through the action of yeasts during fermentation and are influenced by three features of the fermentation process: yeast characteristics, wort composition, and fermentation conditions. Brewers look to control all three to produce exactly the flavor and aroma they wish to create in their Esters are produced primarily through the action of yeasts during fermentation and are influenced by three features of the fermentation process: yeast characteristics, wort composition, and fermentation conditions. Brewers look to control all three to produce exactly the flavor and aroma they wish to create in their beverage.
[0041] The selection of yeast strain is very important in determining the type and level of ester found in beverages. Some strains are characterized by the production of high levels of isoamyl acetate, most notably in the brewing of traditional Bavarian wheat\beverages, where the distinctive banana (and clove-like) character of these beverages is determined by the specific yeast strains used. It has been suggested that the ale strains of yeast are more liable to produce esters than are lager strains but it is probable that the higher levels of esters normally found in ales are attributable to the higher fermentation temperatures used in ale brewing. Additionally, the physiological state of the yeast can also influence ester production. The selection of yeast strain is very important in determining the type and level of ester found in beverages. Some strains are characterized by the production of high levels of isoamyl acetate, most notably in the brewing of traditional Bavarian wheat beverages, where the distinctive banana (and clove-like) character of these beverages is determined by the specific yeast strains used. It has been suggested that the ale strains of yeast are more liable to produce esters than are lager strains, but it is probable that the higher levels of esters normally found in ales are attributable to the higher fermentation temperatures used in ale brewing. Additionally, the physiological state of the yeast can also influence ester production.
[0042] The use of non-nutritive sweeteners (NNS) in attempts to lower the caloric value of beverage and to make it sustainable for a healthy diet. Non-nutritive sweeteners (also called sugar substitutes or artificial sweeteners) contain few or no calories or nutrients. They may be derived from plants or herbs, or even sugar itself. They have a greater intensity of sweetness compared with sugar, so smaller quantities are needed for flavoring foods and beverages.
[0043] Natural flavors include extracts from natural sources in the form of essential oils, oleoresins, essence or extractive, distillate or any product formed during normal processing such as roasting, heating etc. Example of natural flavors is extracts of vanilla roots, roasted coffee beans, herbs etc. Practically natural flavors are essential oils, oleoresins, and true fruit extracts. A special type of natural flavors is fruit flavors concentrate. Fruit flavors concentrate is prepared by removing the water under vacuum and added back aroma back into the concentrate. The most common fruit flavors concentrate includes apple, berry, grape and citrus fruits.
[0044] Flavor additives are responsible for much of a drink’s sensory profile. They provide consumers the opportunity to enjoy unique flavors they may not otherwise be able to experience in their original form, and they help beverage composition to deliver consistent, high-quality experiences with their products.
[0045] While the foregoing describes various embodiments of the invention, other and further embodiments of the invention may be devised without departing from the basic scope thereof. The scope of the invention is determined by the claims that follow. The invention is not limited to the described embodiments, versions or examples, which are included to enable a person having ordinary skill in the art to make and use the invention when combined with information and knowledge available to the person having ordinary skill in the art.
[0046] Thus, the scope of the present disclosure is defined by the appended claims and includes both combinations and sub-combinations of the various features described hereinabove as well as variations and modifications thereof, which would occur to persons skilled in the art upon reading the foregoing description

I/We Claim:

1. A flavored beverage composition comprising:
at least one amino acid to increase cellular rehydration relative to carbohydrate-electrolyte and flavored water beverages;
at least one ester formed by the condensation of benzoic acid and ethanol to improve the teste of beverage;
non-nutritive sweeteners to lower the overall caloric value;
at least one flavor ingredient to enhanced flavors character.
2. The beverage composition as claimed in claim 1, wherein non-nutritive sweetener comprises at least stevia extract, rebaudioside A, steviol glycoside, Fructus Monordicae extract, Grosvenor Momordica Fruit, momordica grosvenori glycoside V, monatin, glycyrrhizin, thaumatin, sweet protein and monellin.
3. The beverage composition as claimed in claim 1, wherein at least one flavor ingredient is fruit flavor ingredient.
4. The beverage composition as claimed in claim 1, wherein said set of amino acids may be included from one or more of non-essential and essential amino acids and alike.