REBAUDIOSIDE D SWEETENERS AND FOOD PRODUCTS SWEETENED WITH REBAUDIOSIDE D
CROSS-REFERENCE TO RELATED APPLICATIONS
[01] This application claims priority to U.S. Application Serial No. 61/531,348, entitled
"Rebaudioside D Sweeteners And Food Products Sweetened With Rebaudioside D",
filed on September 6, 2011, the disclosure of which is incorporated herein in its
entirety.
FIELD OF THE INVENTION
[02] This invention relates to rebaudioside D and to food products, including beverage
products, sweetened with rebaudioside D, for example, natural beverages and
beverage concentrates and other natural beverage products that include rebaudioside
D in a sweetening amount. In particular, this invention relates to rebaudioside D
sweeteners and food products sweetened with rebaudioside D sweetener that are
suitable to meet market demand for alternative nutritional characteristics and flavor
profiles, for instance carbonated cola beverage products.
BACKGROUND
[03] There is a need for new beverage formulations which can adequately meet one or a
combination of objectives, including nutritional characteristics, flavor, shelf life,
and/or other objectives. Improved and new formulations for beverages and other
foods are desirable to meet changing market demands. In particular, there is market
demand for beverages and other foods having alternative nutritional characteristics,
including, for example, lower calorie content. Also, there is perceived market
demand for beverages having alternative flavor profiles, including, e.g., good taste,
sweetness, etc. In addition, there is consumer interest in foods, including beverages
and other beverage products, such as beverage concentrates etc., whose formulations
are organic and/or all natural or make greater use of natural ingredients, that is,
ingredients distilled, extracted, concentrated or similarly obtained from harvested
plants and other naturally occurring sources, typically with limited or no further
processing.
[04] The development of new food and beverage formulations, for example, new beverage
formulations employing alternative sweeteners, flavorants, flavor enhancing agents
and the like, presents challenges in addressing associated bitterness and/or other offtastes.
Such challenges may be presented, for example, in developing new beverage
formulations having alternative nutritional or flavor profiles. Thus, development of
new, lower calorie beverage formulations has faced obstacles. For example, U.S.
Patent No. 4,956,191 suggests that carbonated beverages which contain blends of
saccharin or stevia extract with aspartame tend to be less organoleptically pleasing
than those containing sugar. For example, it has been reported that, in addition to
sweetness, certain steviol glycosides and other components of stevia extract exhibit
bitterness or other off-tastes.
[05] Steviol glycosides include potent, non-nutritive sweeteners, sweet-tasting compounds
that can be extracted as a natural sweetener from the stevia plant (Stevia rebaudiana
Bertoni). Typically, these compounds are found to include stevioside (in an amount
of 4-13% dry weight), steviolbioside (in trace amounts), rebaudiosides, including
primarily rebaudioside A (Reb A) along with rebaudioside B (Reb B), rebaudioside C
(Reb C), rebaudioside D (Reb D), rebaudioside E (Reb E), and dulcosides, including
dulcoside A (in an amount of 0.4-0.7% dry weight) and dulcoside B. Reb A is
disclosed by the literature to be present in stevia plants at 2-4% (dry weight of leaves),
and Reb A sweeteners are sold commercially. Other rebaudiosides are disclosed by
the literature to be present in stevia plants at low amounts, including trace amounts of
rebaudioside B, 1-2% (dry weight) of rebaudioside C, trace amounts of rebaudioside
D, and trace amounts of rebaudioside E. Such low relative amounts often are further
reduced by purification to increase the relative amount of Reb A in the sweetener.
Steviol glycosides comprise a diterpene core (formula I) substituted at R1 and R2 with
various combinations of hydrogen, glucose, rhamnose, and xylose.
Formula I
[06] For example, R may be hydrogen, l-/?-D-glucopyranosyl, or 2-( l - -Dglucopyranosyl)-
l-/?-D-glucopyranosyl, and R2 may be hydrogen, 1-/5-Dglucopyranosyl,
2-(l -/^D-glucopyranosyl)-l -/?-D-glucopyranosyl, 2,3-bis(l -b-Ό -
glucopyranosyl)- 1-/?-D-glucopyranosyl, 2-(l -a-L-rhamnopyranosyl)- 1-b-Ό-
glucopyranosyl, 2-(l-a-L-rhamnopyranosyl)-3-(l-y5-D-glucopyranosyl)-l-^-Dglucopyranosyl,
or 2-( 1-/?-D-xylopyranosyl)-3 -(1-/?-D-glucopyranosyl)- 1-b- -
glucopyranosyl. In Rebaudioside A the R1 moiety is 1-yS-D-glucopyranosyl and the
R2 moiety is 2,3-bis(l-^-D-glucopyranosyl)-l-/?-D-glucopyranosyl).
[07] While stevia leaves typically comprise only about 1.4 weight percent rebaudioside A,
purification techniques often are used to increase the amount of rebaudioside A in the
sweetener to at least about 85 weight percent Reb A or even 95 wt. % or 98 wt. % or
more Reb A, with the balance being primarily residual amounts of the other steviol
glycosides, etc. Reb A sweetener, that is, Reb A purified from stevia leaves or a
stevia extract processed to increase the relative amount of Reb A, has been widely
commercialized in the food industry. Since receiving GRAS status (i.e., the status of
being "Generally Recognized As Safe,") an approval mechanism widely used in the
food and beverage industry, Reb A sweetener has become a popular, naturally
occurring, potent sweetener in foods and beverages. Reb A is approximately 200
times sweeter than sucrose. Unfortunately, the sweetness of Reb A sweeteners is
accompanied by problems of off-tastes in many beverage formulations, especially, for
example carbonated cola flavored beverages, for example slow on-set of sweetness,
bitter aftertaste, licorice taste, and/or lingering aftertaste. In particular, bitter offtastes
are believed to have reduced commercialization of beverages sweetened with
Reb A sweetener, such as diet carbonated soft drinks. For example, such off-tastes
tend to be more perceptible in diet carbonated cola soft drinks sweetened with Reb A
sweetener than in other beverage formulations, for instance in non-cola flavored diet
carbonated soft drink formulations.
[08] It is therefore an object of the present invention to provide new sweeteners having
desirable taste and nutritional characteristics. It is another object to provide food
products, e.g., beverage products. It is an object of at least certain embodiments of
the invention (that is, not necessarily all embodiments of the invention) to provide
cola beverages and other beverage products having desirable taste properties and
lower caloric content. It is an object of at least certain (but not necessarily all)
embodiments of the invention to provide organic and/or all-natural beverages and
other beverage products. These and other objects, features and advantages of the
invention or of certain embodiments of the invention will be apparent to those skilled
in the art from the following disclosure and description of exemplary embodiments.
SUMMARY
[09] The present invention relates to new sweeteners and to food and beverage products as
further disclosed and described below, which comprise a sweetening amount of
rebaudioside D (Reb D), that is, have Reb D present in a sweetening amount. Other
aspects of the present invention relate to, for example, beverage products sweetened
with Reb D, including beverages (e.g., carbonated cola soft drinks), beverage
concentrates, organic and/or natural beverages and other natural beverage products
(i.e., beverage products made essentially of only organic or only natural ingredients).
Reb D has a sweetness intensity similar to Reb A, but has been found to possess a
more desirable taste profile than Reb A and many of the other steviol glycosides, e.g.,
in cola beverage products.
[10] According to a first aspect, a carbonated cola beverage product is provided
comprising carbonated water, acidulant comprising at least one acid, rebaudioside D
present in a sweetening amount, and flavoring comprising cola flavoring. In certain
embodiments rebaudioside D is the only potent sweetener or even the only sweetener
present in the beverage in an amount that would add perceptible sweetness to the
beverage. In other embodiments the carbonated cola beverage product further
comprises an additional sweetener, such as at least one sweetener selected from the
group consisting of other rebaudiosides, e.g., rebaudioside A, sucrose, monatin,
thaumatin, monellin, brazzein, L-alanine, glycine, Lo Han Guo, hernandulcin,
phyllodulcin, trilobatin, and combinations of any of them. Optionally, every
sweetening ingredient in the beverage product is a high intensity sweetener, for
example, a natural high intensity sweetener. Optionally, one or more non-potent
sweeteners are included in any of the beverage products disclosed here, for example,
sucrose, high fructose corn syrup, erythritol, D-tagatose and/or others. According to
certain embodiments, rebaudioside D provides at least 10% of the total sweetening of
the carbonated cola beverage product, or at least 20% of the total sweetening, or at
least 30% of the total sweetening, or at least 40% of the total sweetening, or at least
half of the total sweetening, or at least 60% of the total sweetening, or at least 70% of
the total sweetening, or at least 80% of the total sweetening, or at least 90% of the
total sweetening. According to certain embodiments, rebaudioside D is at least 10
weight percent (sometimes abbreviated here as "wt. %" or "wt. percent" etc.) of the
total weight of potent sweeteners in the cola beverage product. According to certain
other embodiments, rebaudioside D is at least 20 wt. % of all potent sweeteners in the
cola beverage product, or at least 30 wt. %, or at least 40 wt. %, or at least half of the
total weight of potent sweeteners, or at least 60 wt. %, or at least 70 wt. %, or at least
80 wt. %, or at least 90 wt. %. According to certain other embodiments, rebaudioside
D is at least 10 wt. % of all sweetener ingredients in the cola beverage product, or at
least 20 wt. %, or at least 30 wt. %, or at least 40 wt. %, or at least half of the total
weight of sweeteners, or at least 60 wt. %, or at least 70 wt. %, or at least 80 wt. %, or
at least 90 wt. %. Optionally every sweetener ingredient in any such embodiments is
a high intensity sweetener, i.e., a potent sweetener. Optionally every sweetener
ingredient in any such embodiments is an organic sweetener. Optionally every
sweetener ingredient in any such embodiments is a natural sweetener. Optionally
every sweetener ingredient in any such embodiments is a rebaudioside. Optionally
every sweetener ingredient in any such embodiments is a steviol glycoside.
According to exemplary embodiments of the invention, the at least one acid of the
carbonated cola beverage product is selected from the group consisting of phosphoric
acid, citric acid, malic acid, tartaric acid, formic acid, gluconic acid, lactic acid,
fumaric acid, adipic acid, succinic acid, maleic acid, cinnamic acid, glutaric acid, and
mixtures of any of them, or the acidulant comprises or consists essentially of lactic
acid, tartaric acid and citric acid, or the acidulant comprises or consists essentially of
lactic acid and at least one of tartaric and citric acids. The beverage product may
comprise a beverage concentrate, or may comprise a diet carbonated cola soft drink.
According to certain embodiments, the rebaudioside D sweetener has a purity of at
least 95%, that is, it has at least 95% by weight of rebaudioside D. The rebaudioside
D is optionally provided by a supersaturated solution of rebaudioside D or a thermally
stable anhydrous form of rebaudioside D. Optionally, such supersaturated solution of
rebaudioside D or thermally stable anhydrous form of rebaudioside D is added to a
beverage concentrate, i.e., a syrup, during the production and bottling (or other
packaging) of full strength (i.e., single strength or ready to drink) beverage.
According to another aspect, a natural carbonated cola beverage product is provided
comprising carbonated water, natural acidulant comprising at least one natural acid,
rebaudioside D present in a sweetening amount, and natural flavoring comprising cola
flavoring. In certain embodiments rebaudioside D is the only sweetener present in the
beverage in an amount that would add perceptible sweetness to the beverage in the
absence of the Reb D content. In certain other embodiments the carbonated cola
beverage product further comprises an additional sweetener, such as at least one
sweetener selected from the group consisting of other rebaudiosides, e.g.,
rebaudioside A, sucrose, monatin, thaumatin, monellin, brazzein, L-alanine, glycine,
Lo Han Guo, hernandulcin, phyllodulcin, trilobatin, and combinations of any of them.
Optionally, one or more natural, non-potent sweeteners may be included in any of
such natural cola beverage products. According to certain embodiments,
rebaudioside D provides at least 10% of the total sweetening of the carbonated natural
cola beverage product, or at least 20% of the total sweetening, or at least 30% of the
total sweetening, or at least 40% of the total sweetening, or at least half of the total
sweetening, or at least 60% of the total sweetening, or at least 70% of the total
sweetening, or at least 80% of the total sweetening, or at least 90% of the total
sweetening. According to certain such natural cola beverage product embodiments,
rebaudioside D is at least 10 wt. % of the total weight of potent sweeteners in the cola
beverage product. According to certain other embodiments, rebaudioside D is at least
20 wt. % of all potent sweeteners in the cola beverage product, or at least 30 wt. %, or
at least 40 wt. %, or at least half of the total weight of potent sweeteners, or at least 60
wt. %, or at least 70 wt. %, or at least 80 wt. %, or at least 90 wt. %. According to
certain other embodiments, rebaudioside D is at least 10 wt. % of all sweetener
ingredients in any such natural cola beverage products, or at least 20 wt. %, or at least
30 wt. %, or at least 40 wt. %, or at least half of the total weight of sweeteners, or at
least 60 wt. %, or at least 70 wt. %, or at least 80 wt. %, or at least 90 wt. %.
Optionally every sweetener ingredient in any such embodiments is a high intensity
sweetener, i.e., a potent sweetener. Optionally every sweetener ingredient in any such
embodiments is an organic sweetener. Optionally every sweetener ingredient in any
such embodiments is a natural sweetener. Optionally every sweetener ingredient in
any such embodiments is a rebaudioside. Optionally every sweetener ingredient in
any such embodiments is a steviol glycoside.
[13] The natural beverage products disclosed here include, for example, a beverage
concentrate, e.g., a beverage concentrate for a diet carbonated cola soft drink. The
natural beverage products disclosed here also include, for example, a ready-to-drink
diet carbonated cola soft drink, optionally packaged in a single serving container.
[14] According to certain embodiments, the rebaudioside D is a natural ingredient purified
from a steviol glycoside extract, i.e., an extract from the stevia plant. In such
embodiments, the ingredient added to the beverage product to provide a sweetening
amount of rebaudioside D -referred to here in some cases as Reb D sweetener- may
have a purity of 95% or greater by weight of rebaudioside D. The rebaudioside D is
optionally provided as a supersaturated solution of rebaudioside D or a thermally
stable anhydrous form of rebaudioside D. According to exemplary embodiments, the
rebaudioside D is present in the natural beverage product in an amount between 50
ppm and 1500 ppm, e.g., from 100 ppm to 1200. The natural carbonated cola
beverage product optionally further comprises at least one additional ingredient, e.g.,
one or more additional ingredients selected from the group consisting of fruit juice,
vegetable juice, pulp, flavorings, colors, vitamins, minerals, electrolytes, erythritol,
tagatose, and glycerine.
[15] In certain non-limiting examples of the beverage products disclosed here, the
rebaudioside D may provide from 50% to 99.9% of the total sweetening of the natural
carbonated cola beverage, with another sweetener providing from 0.1% to 50% of the
total sweetening. In certain exemplary embodiments the rebaudioside D provides
from 80% to 99.9% of the total sweetening of the natural carbonated cola beverage
product and one or more other sweeteners provides from 0.1% to 20% of the total
sweetening, e.g., another sweetener selected from the group consisting of
rebaudioside A, monatin, thaumatin, monellin, brazzein, L-alanine, glycine, Lo Han
Guo, hernandulcin, phyllodulcin, trilobatin, and combinations of any of them. In
certain embodiments of the carbonated cola or other beverage products disclosed here
comprising Reb D sweetener, the rebaudioside D of the Reb D sweetener provides at
least 20% of the total sweetening of the beverage product.
[16] According to a further aspect, a beverage product is provided comprising water,
acidulant comprising at least one acid, rebaudioside D present in a sweetening
amount, alone or with other sweeteners, and flavoring, e.g., cola nut or other cola
flavoring. In certain embodiments rebaudioside D is the only sweetener present in the
beverage in an amount that adds perceptible sweetness to the beverage. In certain
other embodiments the beverage product further comprises one or more additional
sweeteners, such as at least one sweetener selected from the group consisting of other
rebaudiosides, e.g., rebaudioside A, sucrose, monatin, thaumatin, monellin, brazzein,
L-alanine, glycine, Lo Han Guo, hernandulcin, phyllodulcin, trilobatin, and
combinations of any of them.
[17] According to yet another aspect, a carbonated cola beverage product is provided
comprising carbonated water, acidulant comprising at least one acid, rebaudioside D
present in a sweetening amount, rebaudioside A present in a sweetening amount; and
flavoring comprising cola flavoring.
[18] According to a still further aspect, a carbonated cola beverage product is provided
comprising carbonated water, acidulant comprising at least one acid, rebaudioside D
present in a sweetening amount, sucrose present in a sweetening amount, and
flavoring comprising cola flavoring. Optionally, the carbonated cola beverage
product further comprises rebaudioside A present in a sweetening amount.
[19] According to another aspect, a carbonated cola beverage product is provided
comprising carbonated water, acidulant comprising at least one acid, rebaudioside D
present in a sweetening amount, rebaudioside A present in a sweetening amount, a
non-potent sweetener present in a sweetening amount, where the non-potent
sweetener is selected from sucrose and high fructose corn syrup, and flavoring
comprising cola flavoring.
[20] It will be appreciated by those skilled in the art, given the benefit of the forgoing
disclosure and the following description of certain exemplary embodiments of the
Reb D sweeteners, food products, e.g., beverages and other beverage products
disclosed here, that at least certain embodiments of the invention have improved or
alternative formulations suitable to provide desirable taste profiles, nutritional
characteristics, etc. These and other aspects, features and advantages of the invention
or of certain embodiments of the invention will be further understood by those skilled
in the art from the following description of exemplary embodiments.
BRIEF DESCRIPTION OF THE DRAWINGS
[21] The foregoing and other features and advantages of the present invention will be more
fully understood from the following detailed description of illustrative embodiments
taken in conjunction with the accompanying drawings in which:
[22] FIG. 1 depicts initial sweetness characteristics for various attributes of sweeteners in
water: sucrose, aspartame, sucralose, rebaudioside A and rebaudioside D.
[23] FIG. 2 depicts sweetness perception for rebaudioside A.
[24] FIG. 3 depicts bitterness perception for rebaudioside A.
[25] FIG. 4 depicts sweetness perception for rebaudioside D and rebaudioside A.
[26] FIG. 5 depicts bitterness perception for rebaudioside D and rebaudioside A.
[27] FIG. 6 depicts initial sweetness characteristics for various attributes of sweeteners in
water: 8.5 brix sucrose, 606 ppm rebaudioside A and 606 ppm rebaudioside D.
[28] FIG. 7 depicts initial sweetness characteristics for various attributes of sweeteners in
water: 5.4 brix sucrose, 360 ppm rebaudioside A and 360 ppm rebaudioside D.
[29] FIG. 8 depicts initial sweetness characteristics for various attributes of sweeteners in
water at several concentrations, of sucrose, rebaudioside A and rebaudioside D.
[30] FIG. 9 depicts relative sweet properties of sweeteners in water: 13.3 brix sucrose
solution, 1200 ppm rebaudioside A and 1200 ppm rebaudioside D.
[31] FIG. 10 depicts relative sweet properties of sweeteners in water: 8.5 brix sucrose
solution, 606 ppm rebaudioside A and 606 ppm rebaudioside D.
[32] FIG. 11 depicts relative sweet properties of sweeteners in water: 5.4 brix sucrose
solution, 360 ppm rebaudioside A and 360 ppm rebaudioside D.
[33] FIG. 12 depicts relative sweet properties of sweeteners in water at several
concentrations, of sucrose, rebaudioside A and rebaudioside D.
[34] FIG. 13 depicts initial sweetness characteristics for various attributes of 606 ppm of
rebaudioside D in water, noncarbonated beverage base and carbonated beverage base.
[35] FIG. 14 depicts initial sweetness characteristics for various attributes of 606 ppm of
rebaudioside A in water, noncarbonated beverage base and carbonated beverage base.
[36] FIG. 15 depicts initial sweetness characteristics for various attributes of 8.5 brix
sucrose in water, noncarbonated beverage base and carbonated beverage base.
[37] FIG. 16 depicts initial sweetness characteristics for various attributes of 360 ppm of
rebaudioside D in water, noncarbonated beverage base and carbonated beverage base.
[38] FIG. 17 depicts initial sweetness characteristics for various attributes of 360 ppm of
rebaudioside A in water, noncarbonated beverage base and carbonated beverage base.
[39] FIG. 18 initial sweetness characteristics for various attributes of 5.4 brix sucrose in
water, noncarbonated beverage base and carbonated beverage base.
[40] FIG. 19 depicts sweetness perception for 400 ppm of rebaudioside A and
rebaudioside D and mixtures of the two, in carbonated cola beverage base.
[41] FIG. 20 depicts bitterness perception for 400 ppm of rebaudioside A and rebaudioside
D and mixtures of the two, in carbonated cola beverage base.
[42] FIG. 21 depicts anise/licorice aftertaste perception for 400 ppm of rebaudioside A
and rebaudioside D and mixtures of the two, in carbonated cola beverage base.
DETAILED DESCRIPTION OF CERTAIN EXEMPLARY EMBODIMENTS
[43] Various examples and embodiments of the inventive subject matter disclosed here are
possible and will be apparent to the person of ordinary skill in the art, given the
benefit of this disclosure. As used in this disclosure, the phrases "certain
embodiments", "certain exemplary embodiments", "exemplary embodiments" and
similar phrases mean that those embodiments are merely non-limiting examples of the
inventive subject matter and that alternative or different embodiments are not being
excluded. Unless otherwise indicated or unless otherwise clear from the context in
which it is described, alternative elements or features in the embodiments and
examples below and in the Summary above are interchangeable with each other. That
is, an element described in one example may be interchanged or substituted for one or
more corresponding elements described in another example. Similarly, optional or
non-essential features disclosed in connection with a particular embodiment or
example should be understood to be disclosed for use in any other embodiments of the
disclosed subject matter. More generally, the elements of the examples should be
understood to be disclosed generally for use with other aspects and examples of the
devices and methods disclosed herein. A reference to a component or ingredient
being operative, i.e., able to perform one or more functions, tasks and/or operations or
the like, is intended to mean that it can perform the expressly recited function(s),
task(s) and/or operation(s) in at least certain embodiments, and may well be operative
to perform also one or more other functions, tasks and/or operations. While this
disclosure includes specific examples, including presently preferred modes or
embodiments, those skilled in the art will appreciate that there are numerous
variations and modifications within the spirit and scope of the invention as set forth in
the appended claims. Each word and phrase used in the claims is intended to include
all its dictionary meanings consistent with its usage in this disclosure and/or with its
technical and industry usage in any relevant technology area. Indefinite articles, such
as "a," and "an" and the definite article "the" and other such words and phrases are
used in the claims in the usual and traditional way in patents, to mean "at least one" or
"one or more." The word "comprising" is used in the claims to have its traditional,
open-ended meaning, that is, to mean that the product or process defined by the claim
may optionally also have additional features, elements, etc. beyond those expressly
recited.
Certain aspects of the present invention are based on the surprising discovery that
rebaudioside D in an aqueous solution, e.g., in carbonated and non-carbonated cola
flavored beverages (with or without other flavors as well) is more organoleptically
pleasing than the same concentration (or same sweetening level) of rebaudioside A in
such compositions. It should be understood, that as used here the term "rebaudioside
D" means the steviol glycoside rebaudioside D, e.g., a stevia extract purified to
increase the relative amount (concentration) of rebaudioside D, as discussed further
below. As noted above, a drawback of the use of rebaudioside A as a sweetener is
that it provides off-tastes, for instance bitterness, which is typically an undesirable
organoleptic property for a sweetener.
[45] As illustrated in the figures below, the chemical structure of Reb D is very similar to
that ofReb A.
Reb A Reb D
The difference between the compounds lies on the C-19 ester moiety. Reb A ester
contains one glucose, whereas Reb D has glucosyl-glucose (see the circled area in the
structure above).
In the book "Stevia, The genus Stevia", edited by A. Douglas Kinghorn (2002), the
structural differences, sweetness intensity and quality of taste between the steviol
glycosides is reported on page 138. The relative quality of taste, as compared to
stevioside, (i.e., stevioside is rated 0) of rebaudioside D was rated higher (+3) than
rebaudioside A was rated (+2). Particular taste attributes that contributed to the
quality of taste, however, were not individually rated. The sweetness of rebaudioside
A was reported to have a value of 242, whereas the sweetness of rebaudioside D was
reported to have a value of 221. Accordingly, rebaudioside D was reported by
Kinghorn to exhibit a sweetness that is approximately 10% less than the sweetness of
rebaudioside A.
[47] It has been unexpectedly discovered that rebaudioside D in an aqueous solution, an
acidic aqueous solution, and an acidic aqueous carbonated solution provides
significantly lower bitterness than the same concentration of rebaudioside A in
otherwise identical formulations. It also has been unexpectedly discovered that
rebaudioside D in an aqueous solution, an acidic aqueous solution, and an acidic
aqueous carbonated solution, provides the same or significantly higher sweetness than
the same concentration of rebaudioside A in otherwise identical formulations. This is
in surprising in view of the teaching of Kinghorn that rebaudioside D provides a lower
sweetness than rebaudioside A.
[48] As noted above, it has been determined that rebaudioside A off-tastes tend to be more
problematic and perceptible in diet carbonated cola soft drinks, i.e., when
rebaudioside A is used in a sweetening amount to sweeten carbonated cola soft drinks,
than in other beverage formulations, for instance in non-cola flavored diet carbonated
soft drink formulations (e.g., juice- or citrus-flavored beverage products). It has been
surprisingly discovered that beverage products, such as diet carbonated cola soft drink
beverage products, sweetened with rebaudioside D according to the invention exhibit
a better taste profile than if sweetened with rebaudioside A. In certain such
embodiments the cola beverage sweetened with rebaudioside D has a sweetness more
like that provided by sucrose than do beverage products sweetened with rebaudioside
A. According to some aspects of the invention, a beverage product is provided
comprising water (such as carbonated water), an acidulant comprising at least one
acid, and Reb D sweetener, i.e., a sweetener comprising at least a sweetening amount
of rebaudioside D. Preferably, the beverage product is a diet carbonated cola soft
drink containing cola flavoring.
[49] The beverage products disclosed here, including for example cola beverage products,
optionally include rebaudioside D in an amount in which the rebaudioside D provides
at least 10 percent of the total sweetening of the beverage product. As used herein,
the term "total sweetening of the beverage product" includes the sweetness of the
beverage product contributed by any and all sweetening ingredients, as determined by
a sensory test panel. A "sweetening ingredient" as that term is used here, is one that
is itself sweet and which itself contributes sweetness in the beverage product
perceptible to the sensory panel. As used herein, the term "rebaudioside D present in
a sweetening amount" refers to rebaudioside D present in an amount sufficient to
contribute sweetness in the beverage product perceptible to the sensory panel.
[50] The beverage product, including for example a cola beverage product, optionally
includes rebaudioside D in an amount such that the rebaudioside D is at least 10
weight percent of the total weight of sweetening ingredients in the beverage product.
As used herein, the term "total weight of sweetening ingredients in the beverage
product" includes the combined weight of the one or more sweetening ingredients
(defined above) included in the beverage product. Certain embodiments include
rebaudioside D with no other sweetening ingredients, certain embodiments include
rebaudioside D with one other sweetening ingredient, and certain embodiments
include rebaudioside D with more than one other sweetening ingredient. In certain
such embodiments of the invention, the other sweetening ingredients comprise or
consist essentially of one or more high intensity sweeteners. In certain such
embodiments of the invention, nutritive sweeteners (e.g., sucrose) are excluded from
the other sweetening ingredients.
[51] Similarly, in certain exemplary embodiments a natural beverage product is provided
comprising water, an acidulant comprising at least one acid, rebaudioside D, and
flavoring comprising cola flavoring. The natural beverage product may contain
primarily natural ingredients or, in some embodiments, only natural ingredients.
Other sweeteners are optionally included and selected from the group consisting of
rebaudioside A, sucrose, monatin, thaumatin, monellin, brazzein, L-alanine, glycine,
Lo Han Guo (e.g., containing Mogroside V), hernandulcin, phyllodulcin, trilobatin,
and combinations of any of them.
[52] As an alternative to employing the non-natural acidulant phosphoric acid typically
included in cola soft drink beverages, the at least one acid may optionally instead
comprise one or more acids selected from the group consisting of citric acid, malic
acid, tartaric acid, formic acid, gluconic acid, lactic acid, fumaric acid, adipic acid,
succinic acid, maleic acid, cinnamic acid, glutaric acid, and mixtures of any of them.
For instance, in certain embodiments the acidulant comprises no phosphoric acid and
comprises or consists essentially of lactic acid, tartaric acid and citric acid, and in
certain embodiments the acidulant comprises or consists essentially of lactic acid and
at least one of tartaric and citric acids.
[53] The water solubility of commercially available Reb D is low, thus, according to
certain embodiments of the invention, rebaudioside D is provided as a supersaturated
solution of rebaudioside D in the beverage products disclosed herein. As used herein,
the term "saturated" refers to the point of maximum concentration at which a solution
of a substance (e.g., a rebaudioside D solution) can dissolve no more of that
substance. The saturation point of a substance depends on the temperature of the
liquid the substance is to be dissolved in, as well as the chemical natures of the liquid
and the substance involved (e.g., the water and/or the rebaudioside D). As used
herein, the term "supersaturated" refers to a solution that contains more of a dissolved
material (e.g., rebaudioside D) than a saturated solution. Supersaturated solutions are
typically achieved when one or more conditions of a saturated solution is changed,
such as, e.g., temperature, volume (e.g., by evaporation), pressure or the like.
[54] Solutions referred to as supersaturated both here and in the appended claims are
solutions in which the concentration of rebaudioside D is higher than can be dissolved
without heating. Saturated and supersaturated solutions of rebaudioside D are
described in detail in co-owned U.S. Utility Patent Application No. 12/700,223, filed
February 4, 2010, entitled "Method to Increase Solubility Limit of Rebaudioside D in
an Aqueous Solution", the entire disclosure of which is herein incorporated by
reference.
[55] According to certain embodiments of the invention, the rebaudioside D sweetener is
provided as a thermally stable anhydrous form of rebaudioside D in the beverage
products disclosed herein (e.g., cola beverage products). As used with reference to
forms of rebaudioside D, the term "anhydrous" means substantially anhydrous and,
more specifically, either no or a reduced amount of hydrates associated with the
rebaudioside D, such that it has the property or characteristic of forming, with heating,
a stable aqueous solution of greater than 500 ppm and up to about 3000 ppm or more.
[56] Hygroscopic activity may cause water to be absorbed into a quantity of anhydrous
rebaudioside D upon exposure to moisture, including, e.g., exposure over time to
water vapor in the ambient atmosphere. An elemental analysis of anhydrous
rebaudioside D may show water for that reason. Rebaudioside D which has absorbed
water due to hygroscopic activity is nevertheless anhydrous as that term is used here,
if it has either no or a reduced amount of hydrates such as to have the property or
characteristic of forming, with heating, a stable aqueous solution. The anhydrous
compound suitable for use in at least certain exemplary embodiments of the
sweeteners, solutions, components, products, compositions and methods disclosed
here is understood to represent the formula:
wherein R1 is 2-(l-/^D-glucopyranosyl)-l-/?-D-glucopyranosyl and R2 is 2,3-bis(l-/?-
D-glucopyranosyl)-l-/?-D-glucopyranosyl. The compound with this formula may also
be referred to here and in the appended claims as anhydrous Reb D, or thermally
stable anhydrous rebaudioside D. Thermally stable anhydrous forms of rebaudioside
D are described in detail in co-owned U.S. Utility Application Serial No. 12/612,374,
filed November 4, 2009, entitled "Method to Improve Water Solubility of
Rebaudioside D", the entire disclosure of which is incorporated herein by reference.
In accordance with certain exemplary embodiments Reb D sweetener is provided as a
supersaturated solution of rebaudioside D. The rebaudioside D optionally is provided
as, or from, a purified extract having at least 10.0 wt. % rebaudioside D. Certain
exemplary embodiments of Reb D sweeteners comprise even higher levels of
rebaudioside D, either in the original extract or by purification of the original extract,
e.g., at least 15 wt. % rebaudioside D, at least 20 wt. %, at least 30 wt. %, at least 40
wt. %, at least 50 wt. %, at least 60 wt. %, at least 70 wt. %, at least 80 wt. %, at least
85 wt. %, at least 90 wt. %, at least 93 wt. %, at least 95 wt. %, at least 97 wt. %, at
least 98 wt. % or at least 99 wt. % rebaudioside D.
[58] As discussed above, other steviol glycosides, e.g., other rebaudiosides, such as
rebaudioside A, stevioside, and related compounds can be used for sweetening with
the Reb D sweetener in the cola and other beverage products disclosed here. These
compounds may be obtained by extraction or the like from the stevia plant. Stevia
(e.g., Stevia rebaudiana Bertoni) is a sweet-tasting plant. The leaves contain a
complex mixture of natural sweet diterpene glycosides. Steviol glycosides and
rebaudiosides are components of Stevia that contribute sweetness. As discussed
above, typically, these compounds are found to include stevioside (4-13% dry
weight), steviolbioside (trace), the rebaudiosides, including rebaudioside A (2-4%),
rebaudioside B (trace), rebaudioside C (1-2%), rebaudioside D (trace), and
rebaudioside E (trace), and dulcoside A (0.4-0.7%). 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. Generally, the beverage products disclosed herein, including
for example cola beverage products, optionally include at least one other steviol
glycoside along with the rebaudioside D, that is, a beverage product comprising
rebaudioside D, may comprise, as well, rebaudioside A, rebaudioside B, rebaudioside
C, rebaudioside E, stevioside, steviolbioside, dulcoside A, a Stevia rebaudiana
extract, or mixtures of any of them.
[59] Extracts of Stevia leaves may be purified to concentrate a selected component of the
stevia extract. Given the benefit of this disclosure, it will be within the ability of one
of skill in the art to purify a Stevia rebaudiana extract to selectively isolate a
particular steviol glycoside. For example, column chromatography may be used to
isolate rebaudioside D from the other steviol glycosides. Following chromatographic
separation, rebaudioside D optionally is recrystallized at least once, or at least twice,
or at least three times, to obtain a stevia extract comprising a desired level of purity of
rebaudioside D. In certain embodiments of the invention, a stevia extract used as the
Reb D sweetener in a cola or other beverage, disclosed here comprises rebaudioside D
having a purity of 93% or greater, or 94% or greater, or 95% or greater, or 96% or
greater, or 97% or greater, or 98% or greater, or 99% or greater, by weight of
rebaudioside D. In certain exemplary embodiments, the "rebaudioside D" or "Reb D"
sweetener used is a stevia extract with a Reb D concentration or purity of 93% or
greater by weight.
In addition to rebaudioside D, optionally one or more additional sweeteners may be
included in the beverage products disclosed here, including for example cola beverage
products. Such optional additional sweeteners include natural and artificial or
synthetic sweeteners. Suitable sweeteners and combinations of sweeteners are
selected for the desired nutritional characteristics, taste profile for the beverage,
mouthfeel and other organoleptic factors. According to certain exemplary
embodiments of the beverage products disclosed here, including for example cola
beverage products, the total weight of sweetening ingredients comprises at least
10.0% by weight rebaudioside D. Certain exemplary embodiments of the beverage
products disclosed here (e.g., cola beverage products) comprise rebaudioside D in an
amount of at least 20% by weight of the total weight of sweetening ingredients.
Certain exemplary embodiments of the beverage products disclosed here (e.g., cola
beverage products) comprise rebaudioside D in an amount of at least 25% by weight
of the total weight of sweetening ingredients. Certain exemplary embodiments of the
beverage products disclosed here (e.g., cola beverage products) comprise rebaudioside
D in an amount of at least 30% by weight of the total weight of sweetening
ingredients. Certain exemplary embodiments of the beverage products disclosed here
(e.g., cola beverage products) comprise rebaudioside D in an amount of at least 40%
by weight of the total weight of sweetening ingredients. Certain exemplary
embodiments of the beverage products disclosed here (e.g., cola beverage products)
comprise rebaudioside D in an amount of at least 50% by weight of the total weight of
sweetening ingredients. Certain exemplary embodiments of the beverage products
disclosed here (e.g., cola beverage products) comprise rebaudioside D in an amount of
at least 60% by weight of the total weight of sweetening ingredients. Certain
exemplary embodiments of the beverage products disclosed here (e.g., cola beverage
products) comprise rebaudioside D in an amount of at least 70% by weight of the total
weight of sweetening ingredients. Certain exemplary embodiments of the beverage
products disclosed here (e.g., cola beverage products) comprise rebaudioside D in an
amount of at least 75% by weight of the total weight of sweetening ingredients.
Certain exemplary embodiments of the beverage products disclosed here (e.g., cola
beverage products) comprise rebaudioside D in an amount of at least 80% by weight
of the total weight of sweetening ingredients. Certain exemplary embodiments of the
beverage products disclosed here (e.g., cola beverage products) comprise rebaudioside
D in an amount of at least 90% by weight of the total weight of sweetening
ingredients. Certain exemplary embodiments of the beverage products disclosed here
(e.g., cola beverage products) comprise rebaudioside D in an amount of at least 95%
by weight of the total weight of sweetening ingredients. Certain exemplary
embodiments of the beverage products disclosed here (e.g., cola beverage products)
comprise rebaudioside D in an amount of at least 99% by weight of the total weight of
sweetening ingredients.
[61] For instance, in certain embodiments in which the beverage product (e.g., a cola
beverage product) consists of both rebaudioside D and one or more other high
intensity sweeteners, such as rebaudioside A, monatin, thaumatin, monellin, brazzein,
L-alanine, glycine, Lo Han Guo, hernandulcin, phyllodulcin, trilobatin, and
combinations of any of them, the sweetening ingredients consist of from 20% by
weight to 99.9% by weight rebaudioside D and from 0.1% by weight to 80% by
weight of other high intensity sweeteners, or from 50% by weight to 99.9% by weight
rebaudioside D and from 0.1% by weight to 50% by weight of other high intensity
sweeteners, or from 80% by weight to 99.9% by weight rebaudioside D and from
0.1%> by weight to 20% by weight of other high intensity sweeteners. Moreover, the
ratio of rebaudioside D to other high intensity sweeteners in such a beverage product
comprises any blend from 1:5 and 99:1 rebaudioside D : other high intensity
sweeteners.
[62] According to certain embodiments of the beverage products disclosed here, including
for example cola beverage products, the products include rebaudioside D in an
amount in which the rebaudioside D provides at least 10 percent of the total
sweetening of the beverage product. Certain exemplary embodiments of the beverage
products disclosed here (e.g., cola beverage products) comprise rebaudioside D in an
amount providing at least 20% of the total sweetening of the beverage product.
Certain exemplary embodiments of the beverage products disclosed here (e.g., cola
beverage products) comprise rebaudioside D in an amount providing at least 25% of
the total sweetening of the beverage product. Certain exemplary embodiments of the
beverage products disclosed here (e.g., cola beverage products) comprise rebaudioside
D in an amount providing at least 30% of the total sweetening of the beverage
product. Certain exemplary embodiments of the beverage products disclosed here
(e.g., cola beverage products) comprise rebaudioside D in an amount providing at
least 40% of the total sweetening of the beverage product. Certain exemplary
embodiments of the beverage products disclosed here (e.g., cola beverage products)
comprise rebaudioside D in an amount providing at least 50% of the total sweetening
of the beverage product. Certain exemplary embodiments of the beverage products
disclosed here (e.g., cola beverage products) comprise rebaudioside D in an amount
providing at least 60% of the total sweetening of the beverage product. Certain
exemplary embodiments of the beverage products disclosed here (e.g., cola beverage
products) comprise rebaudioside D in an amount providing at least 70% of the total
sweetening of the beverage product. Certain exemplary embodiments of the beverage
products disclosed here (e.g., cola beverage products) comprise rebaudioside D in an
amount providing at least 75% of the total sweetening of the beverage product.
Certain exemplary embodiments of the beverage products disclosed here (e.g., cola
beverage products) comprise rebaudioside D in an amount providing at least 80% of
the total sweetening of the beverage product. Certain exemplary embodiments of the
beverage products disclosed here (e.g., cola beverage products) comprise rebaudioside
D in an amount providing at least 90% of the total sweetening of the beverage
product. Certain exemplary embodiments of the beverage products disclosed here
(e.g., cola beverage products) comprise rebaudioside D in an amount providing at
least 95% of the total sweetening of the beverage product. Certain exemplary
embodiments of the beverage products disclosed here (e.g., cola beverage products)
comprise rebaudioside D in an amount providing at least 99% of the total sweetening
of the beverage product.
For instance, in certain embodiments in which the beverage product (e.g., a cola
beverage product) includes both rebaudioside D and one or more other sweeteners,
such as rebaudioside A, sucrose, monatin, thaumatin, monellin, brazzein, L-alanine,
glycine, Lo Han Guo, hernandulcin, phyllodulcin, trilobatin, or a combination of any
of them, from 20% to 99.9% of the total sweetening of the beverage product
optionally may be provided by rebaudioside D and from 0.1% to 80% of the total
sweetening may be provided by other sweeteners, or from 50% to 99.9% of the total
sweetening of the beverage product provided by rebaudioside D and from 0.1% to
50% of the total sweetening provided by other sweeteners, or from 80% to 99.9% of
the total sweetening of the beverage product provided by rebaudioside D and from
0.1% to 20% of the total sweetening provided by other sweeteners. Moreover, the
ratio of sweetening provided by rebaudioside D to the sweetening provided by other
sweeteners in such a beverage product may be any selected ratio from 1:5 and 99:1
sweetening provided by rebaudioside D : sweetening provided by other sweeteners. It
should be understood that reference in this disclosure to the sweetness or sweetening
provided by rebaudioside D or by another sweetener means the sweetening provided
in the context of the beverage product in question (e.g., a cola beverage product).
Thus, for example, the sweetness or sweetening provided by the rebaudioside D
content of a particular beverage formulation means the sweetness or sweetening
provided by the rebaudioside D including any sweetness enhancing effect caused by
other ingredients of the beverage. Likewise, the sweetening provided by another
sweetener included in that beverage formulation means the sweetening provided by
that sweetener including any sweetness enhancing effect caused by other ingredients
of the beverage.
According to certain embodiments of the invention, in addition to rebaudioside D, a
beverage product (e.g., a cola beverage product) containing rebaudioside D,
comprises one or more other suitable ingredients, for example but without limitation,
any one or more preservatives, taste modifiers or maskers, flavoring agents, other
constituents extracted with the rebaudioside D, or a combination of any of these
and/or other ingredients suitable for consumption. Other sweeteners optionally
included in a beverage product containing Reb D according to this disclosure include,
e.g., any one or more natural or synthetic sweeteners. Such other included sweeteners
may be potent sweeteners (i.e., at least twice as sweet as sucrose) or non-potent
sweeteners. For example, such other sweeteners typically may be one or more other
steviol glycosides extracted with the rebaudioside D, sucrose, one or more sweeteners
such as thaumatin, monatin, monellin, brazzein, L-alanine glycine, Lo Han Guo,
hernandulcin, phyllodulcin, and trilobatin, or a combination of any of them.
[65] In certain exemplary embodiments, ready-to-drink beverage products (e.g., cola
beverage products) are provided comprising water and Reb D as disclosed here,
where rebaudioside D is present in the beverage in an amount (i.e., a concentration) of
from 100 ppm to 1200 ppm rebaudioside D in the beverage. Optionally, the beverage
product further comprises one or more ingredients selected from the group consisting
of acidulants, fruit juices and/or vegetable juices, pulp, etc., flavorings, color,
preservative, vitamins, minerals, electrolytes, erythritol, tagatose, glycerine, and
carbon dioxide. Such ingredients are further described below. According to certain
exemplary embodiments, the beverage product is a beverage concentrate, that is, a
beverage product to be diluted to form a ready-to-drink beverage.
[66] According to embodiments of the invention, a beverage product, including for
example a cola beverage product, is provided comprising water, acidulant comprising
at least one acid, and Reb D as disclosed here. In certain exemplary embodiments of
such beverage products, the Reb D may consist essentially of a stevia extract, e.g., a
natural extract from stevia plant leaves, optionally a natural extract from stevia leaves
that on a dry leaf weight basis have a rebaudioside D concentration of at least 3.0 wt.
% rebaudioside D. In certain exemplary embodiments such a natural extract has been
purified to have a purity of at least 90 wt. %, at least 93 wt. %, at least 95 wt. %, at
least 97 wt. %, at least 98 wt. % or at least 99 wt. % rebaudioside D. In certain
exemplary embodiments the beverage product comprises a purity of at least 93 wt. %
rebaudioside D, or even at least 95 wt. % rebaudioside D, at least 97 wt. %
rebaudioside D, or at least 99 wt. % rebaudioside D. Optionally, the Reb D is present
in the beverage (e.g., a cola beverage) in an amount sufficient to provide rebaudioside
D in a concentration of between 50 ppm and 1500 ppm in the beverage, such as from
200 ppm to 700 ppm.
[67] Certain exemplary embodiments of the beverage products (e.g., cola beverage
products) further comprise one or more other suitable beverage ingredients, for
example, fruit juices and/or vegetable juices, pulp, etc., flavorings, color, preservative,
vitamins, minerals, electrolytes, erythritol, tagatose, glycerine, and carbon dioxide, as
further described below. Such beverage products may be provided in any suitable
form, such as a beverage concentrate or a carbonated, ready-to-drink beverage.
[68] Advantageously, in certain exemplary embodiments, the Reb D is present in the
beverage, including for example a cola beverage product, in an amount sufficient to
provide rebaudioside D in an amount (i.e., concentration) of from 360 ppm to 1200
ppm of rebaudioside A, and the beverage product exhibits a lower bitterness as
determined by a trained sensory panel, than an identical beverage product in which
the rebaudioside D is replaced with the same concentration of rebaudioside A.
[69] According to embodiments of the invention, a natural beverage product (e.g., a natural
cola beverage product) is provided comprising water, acidulant comprising at least
one acid, and a stevia extract having (either as originally extracted or as then purified)
a purity of at least 40 wt. % rebaudioside D, e.g., at least 50 wt. %, at least 60 wt. %,
at least 70 wt. %„ at least 80 wt. %, at least 90 wt. %, or at least 95 wt. %
rebaudioside D. According to certain exemplary embodiments, such natural beverage
products further comprise one or more other beverage ingredients, as further
described below.
[70] Certain aspects of this disclosure relate to the "concentration" of a solution, which is
taken to mean the amount of solute in a given amount of solvent or solution. There
are many ways to express concentration. For example, concentration may be defined
in units of mass per unit volume (e.g., mg/mL, mg/cm3 and 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. percent, 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)).
[71] It should be understood that the term "about" is used throughout this disclosure and
the appended claims to account for ordinary inaccuracy and variability, such as in
measurement, testing and the like, in product production, etc.
[72] It should be understood that liquids, beverages and other beverage products in
accordance with this disclosure may have any of numerous different specific
formulations or constitutions. The formulation of a beverage product in accordance
with this disclosure may vary to a certain extent, depending upon such factors as the
product's intended market segment, its desired nutritional characteristics, flavor
profile and the like. For example, it will generally be an option to add further
ingredients to the formulation of a particular beverage embodiment, including any of
the beverage formulations described below. Additional (i.e., more and/or other)
sweeteners may be added, flavorings, electrolytes, vitamins, fruit juices or other fruit
products, tastents, masking agents and the like, flavor enhancers, and/or carbonation
typically may be added to any such formulations to vary the taste, mouthfeel,
nutritional characteristics, etc. In general, a beverage product in accordance with this
disclosure, including for example a cola beverage product, typically comprises at least
water, rebaudioside D, acidulant and flavoring. Exemplary flavorings which may be
suitable for at least certain formulations in accordance with this disclosure include
cola flavoring, citrus flavoring, spice flavorings and others. Carbonation in the form
of carbon dioxide may be added for effervescence. Preservatives may be added if
desired, depending upon the other ingredients, production technique, desired shelf
life, etc. Optionally, caffeine may be added. Certain exemplary embodiments of the
beverages disclosed here are cola-flavored carbonated beverages, characteristically
containing carbonated water, sweetener, kola nut extract and/or other flavoring,
caramel coloring, at least one acid, and optionally other ingredients. Additional and
alternative suitable ingredients will be recognized by those skilled in the art given the
benefit of this disclosure.
[73] The beverage products disclosed here include beverage products, i.e., ready-to-drink
liquid formulations, beverage concentrates and the like. As used herein, the term
"ready-to-drink" refers to a beverage that can be ingested as-is. That is, the ready-todrink
beverage requires no dilution or additions prior to ingestion by a consumer.
Beverage products include, e.g., carbonated and non-carbonated soft drinks, fountain
beverages, frozen ready-to-drink beverages, coffee beverages, tea beverages, dairy
beverages, powdered soft drinks, as well as liquid concentrates, flavored waters,
enhanced waters, fruit juice and fruit juice-flavored drinks, sport drinks, and alcoholic
products.
[74] In certain exemplary embodiments of the ready-to-drink beverages disclosed here, the
beverage product, including for example a cola beverage product, comprises at least
about 50 ppm, about 100 ppm, about 200 ppm, about 300 ppm, about 400 ppm, about
500 ppm, about 600 ppm, or about 700 ppm rebaudioside D. In certain exemplary
embodiments of the ready-to-drink beverages disclosed here (e.g., cola beverage
products), the beverage product comprises between 50 ppm and 1500 ppm, between
200 ppm and 700 ppm between about 300 ppm and about 700 ppm, between about
350 ppm and about 650 ppm, between about 400 ppm and about 600 ppm, or between
450 ppm and about 550 ppm rebaudioside D.
[75] The terms "beverage concentrate," "throw beverage syrup" and "syrup" are used
interchangeably throughout this disclosure. At least certain exemplary embodiments
of the beverage concentrates contemplated are prepared with an initial volume of
water to which the additional ingredients are added. A single strength beverage
composition (i.e., a beverage composition at a concentration that is ready to drink)
may be formed from the beverage concentrate or syrup by adding further volumes of
water to the concentrate to dilute it to a single strength. Typically, for example, single
strength beverages, including for example cola beverage products, may be prepared
from the concentrates by combining approximately 1 part concentrate with between
approximately 3 to approximately 7 parts water. In certain exemplary embodiments
the single strength beverage is prepared by combining 1 part concentrate with 5 parts
water. The beverage concentrate may, for example, be concentrated for one-to-one
dilution of beverage concentrate with water or other diluent to form the ready-to-drink
beverage, two-to-one dilution, three-to-one dilution, four-to-one dilution, five-to-one
dilution, six-to-one dilution or more. In certain exemplary embodiments the
additional water used to form the single strength beverages is carbonated water. In
certain other embodiments, a single strength beverage is directly prepared without the
formation of a concentrate and subsequent dilution.
[76] According to certain embodiments of the beverage concentrates disclosed here,
including for example cola beverage concentrates, the beverage concentrates include
rebaudioside D in an amount in which the rebaudioside D provides at least 10 percent
of the total sweetening of the beverage concentrate. Certain exemplary embodiments
of the beverage concentrates disclosed here (e.g., cola beverage concentrates)
comprise rebaudioside D in an amount providing at least 20% of the total sweetening
of the beverage concentrate. Certain exemplary embodiments of the beverage
concentrates disclosed here (e.g., cola beverage concentrates) comprise rebaudioside
D in an amount providing at least 25% of the total sweetening of the beverage
concentrate. Certain exemplary embodiments of the beverage concentrates disclosed
here (e.g., cola beverage concentrates) comprise rebaudioside D in an amount
providing at least 30% of the total sweetening of the beverage concentrate. Certain
exemplary embodiments of the beverage concentrates disclosed here (e.g., cola
beverage concentrates) comprise rebaudioside D in an amount providing at least 40%
of the total sweetening of the beverage concentrate. Certain exemplary embodiments
of the beverage concentrates disclosed here (e.g., cola beverage concentrates)
comprise rebaudioside D in an amount providing at least 50% of the total sweetening
of the beverage concentrate. Certain exemplary embodiments of the beverage
concentrates disclosed here (e.g., cola beverage concentrates) comprise rebaudioside
D in an amount providing at least 60% of the total sweetening of the beverage
concentrate. Certain exemplary embodiments of the beverage concentrates disclosed
here (e.g., cola beverage concentrates) comprise rebaudioside D in an amount
providing at least 70% of the total sweetening of the beverage concentrate. Certain
exemplary embodiments of the beverage concentrates disclosed here (e.g., cola
beverage concentrates) comprise rebaudioside D in an amount providing at least 75%
of the total sweetening of the beverage concentrate. Certain exemplary embodiments
of the beverage concentrates disclosed here (e.g., cola beverage concentrates)
comprise rebaudioside D in an amount providing at least 80% of the total sweetening
of the beverage concentrate. Certain exemplary embodiments of the beverage
concentrates disclosed here (e.g., cola beverage concentrates) comprise rebaudioside
D in an amount providing at least 90% of the total sweetening of the beverage
concentrate. Certain exemplary embodiments of the beverage concentrates disclosed
here (e.g., cola beverage concentrates) comprise rebaudioside D in an amount
providing at least 95% of the total sweetening of the beverage concentrate. Certain
exemplary embodiments of the beverage concentrates disclosed here (e.g., cola
beverage concentrates) comprise rebaudioside D in an amount providing at least 99%
of the total sweetening of the beverage concentrate.
[77] As used here and in the appended claims, "sweetened syrup" is defined as syrup that
possesses sweetness, and comprises at least one or more sweeteners. In certain
exemplary embodiments of the sweetened syrups disclosed here, the syrup comprises
at least rebaudioside D. In certain exemplary embodiments of the sweetened syrups
disclosed here, the syrup comprises at least about 1000 ppm, about 1500 ppm, about
2000 ppm, about 2500 ppm, about 3000 ppm, about
3500 ppm, about 4000 ppm, about 4500 ppm or about 5000 ppm rebaudioside D.
[78] Natural embodiments of the beverage products disclosed here are natural in that they
do not contain anything artificial or synthetic (including any color additives regardless
of source) that would not normally be expected to be in the food. As used herein,
therefore, a "natural" beverage composition is defined in accordance with the
following guidelines: Raw materials for a natural ingredient exists or originates in
nature. Biological synthesis involving fermentation and enzymes can be employed,
but synthesis with chemical reagents is not utilized. Artificial colors, preservatives,
and flavors are not considered natural ingredients. Ingredients may be processed or
purified through certain specified techniques including at least: physical processes,
fermentation, and enzymolysis. Appropriate processes and purification techniques
include at least: absorption, adsorption, agglomeration, centrifugation, chopping,
cooking (baking, frying, boiling, roasting), cooling, cutting, chromatography, coating,
crystallization, digestion, drying (spray, freeze drying, vacuum), evaporation,
distillation, electrophoresis, emulsification, encapsulation, extraction, extrusion,
filtration, fermentation, grinding, infusion, maceration, microbiological (rennet,
enzymes), mixing, peeling, percolation, refrigeration/freezing, squeezing, steeping,
washing, heating, mixing, ion exchange, lyophilization, osmose, precipitation, salting
out, sublimation, ultrasonic treatment, concentration, flocculation, homogenization,
reconstitution, enzymolysis (using enzymes found in nature). Processing aids
(currently defined as substances used as manufacturing aids to enhance the appeal or
utility of a food component, including clarifying agents, catalysts, flocculants, filter
aids, and crystallization inhibitors, etc. See 2 1 CFR § 170.3(o)(24)) are considered
incidental additives and may be used if removed appropriately.
[79] Substantially clear embodiments of the beverage products disclosed here are
substantially clear in that the beverages have substantially no turbidity and
substantially no color.
[80] Water is a basic ingredient in the products disclosed here, including for example cola
beverage products, typically being the vehicle or primary liquid portion in which the
Reb D is provided and the remaining ingredients in the beverage products are
dissolved, emulsified, suspended or dispersed. Purified water can be used in the
manufacture of certain embodiments of the beverage products disclosed here, and
water of a standard beverage quality can be employed in order not to adversely affect
beverage taste, odor, or appearance. The water typically will be clear, colorless, 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. In certain
typical embodiments of beverage products, water is present at a level of from about
80% to about 99.9% by weight of the beverage. In at least certain exemplary
embodiments the water used in beverages and concentrates disclosed here is "treated
water," which refers to water that has been treated to reduce the total dissolved solids
of the water prior to optional supplementation, e.g., with calcium as disclosed in U.S.
Patent No. 7,052,725. Methods of producing treated water are known to those of
ordinary skill in the art and include deionization, distillation, filtration and reverse
osmosis ("r-o"), among others. The terms "treated water," "purified water,"
"demineralized water," "distilled water," and "r-o water" are understood to be
generally synonymous in this discussion, referring to water from which substantially
all mineral content has been removed, typically containing no more than about 500
ppm total dissolved solids, e.g. 250 ppm total dissolved solids.
[81] As used herein, "taste" refers to a combination of sweetness perception, temporal
effects of sweetness perception, i.e., on-set and duration, off-tastes, e.g. bitterness and
metallic taste, residual perception (aftertaste) and tactile perception, e.g. body and
thickness. As used herein, a "full-calorie" beverage formulation is one fully
sweetened with a nutritive sweetener. 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 used herein, a "potent
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. Potent sweeteners include both
nutritive (e.g., Lo Han Guo juice concentrate) and non-nutritive sweeteners (e.g.,
typically, Lo Han Guo powder). In addition, potent sweeteners include both natural
potent sweeteners (e.g., steviol glycosides, Lo Han Guo, etc.) and artificial potent
sweeteners (e.g., neotame, etc.). However, for natural beverage products disclosed
here, only natural potent sweeteners are employed. Commonly accepted potency
figures for certain potent sweeteners include, for example,
Cyclamate 30 times as sweet as sugar
Stevioside 100-250 times as sweet as sugar
Mogroside V 100-300 times as sweet as sugar
Rebaudioside A 150-200 times as sweet as sugar
Rebaudioside D 150-300 times as sweet as sugar
Acesulfame-K 200 times as sweet as sugar
Aspertame 200 times as sweet as sugar
Saccharin 300 times as sweet as sugar
Neohesperidin dihydrochalcone 300 times as sweet as sugar
Sucralose 600 times as sweet as sugar
Neotame 8,000 times as sweet as sugar
Sweeteners suitable for combination with rebaudioside D in at least certain exemplary
embodiments of beverage products disclosed here (e.g., cola beverage products)
include, for example, sugar alcohols such as sorbitol, mannitol, xylitol, lactitol,
isomalt, and malitol. Other sweeteners include tagatose, e.g., D-tagatose, and
combinations of tagatose with the sugar alcohol erythritol.
As further discussed below, exemplary natural nutritive sweeteners suitable for some
or all embodiments of the beverage products disclosed here, including for example
cola beverage products, include crystalline or liquid sucrose, fructose, glucose,
dextrose, maltose, trehalose, fructo-oligosaccharides, glucose-fructose syrup from
natural sources such as apple, chicory, honey, etc., e.g., high fructose corn syrup,
invert sugar and the like and mixtures of any of them; exemplary artificial sweeteners
suitable for some or all embodiments of the beverages disclosed here include
saccharin, cyclamate, aspartame, other dipeptides, acesulfame potassium, and other
such potent sweeteners, and mixtures of any of them; and exemplary natural nonnutritive
potent sweeteners suitable for some or all embodiments of the beverages
including Reb D disclosed here include steviol glycosides (e.g., stevioside,
steviolbioside, dulcoside A, rebaudioside A, rebaudioside B, rebaudioside C,
rebaudioside E, mixtures of any of them, etc.) and Lo Han Guo and related
compounds, and mixtures of any of them. Lo Han Guo is a potent sweetener which
can be provided as a natural nutritive or natural non-nutritive sweetener. For
example, Lo Han Guo juice concentrate may be a nutritive sweetener, and Lo Han
Guo powder may be a non-nutritive sweetener. Also, in at least certain exemplary
embodiments of the beverage products disclosed here (e.g., cola beverage products),
combinations of one or more natural nutritive sweeteners, one or more artificial
sweeteners and/or one or more natural non-nutritive potent sweeteners are used to
provide the sweetness and other aspects of desired taste profile and nutritive
characteristics. It should also be recognized that certain such sweeteners will, either
in addition or instead, act as tastents, masking agents or the like in various
embodiments of the beverages disclosed here, e.g., when used in amounts below its
(or their) sweetness perception threshold in the beverage in question. For instance,
erythritol acts as a bitterness masking agent according to embodiments of the
invention.
The sweeteners included in the formulations of the beverage products disclosed here,
including for example cola beverage products, are edible consumables suitable for
consumption and for use in beverages. By "edible consumables" is meant a beverage
or an ingredient of a beverage for human or animal consumption. The sweetener or
sweetening agent used here and in the claims may be a nutritive or non-nutritive,
natural or synthetic beverage ingredient or additive (or mixtures of them) which
provides sweetness to the beverage, i.e., which is perceived as sweet by the sense of
taste. The perception of flavoring agents and sweetening agents may depend to some
extent on the interrelation of elements. Flavor and sweetness may also be perceived
separately, i.e., flavor and sweetness perception may be both dependent upon each
other and independent of each other. For example, when a large amount of a
flavoring agent is used, a small amount of a sweetening agent may be readily
perceptible and vice versa. Thus, the oral and olfactory interaction between a
flavoring agent and a sweetening agent may involve the interrelationship of elements.
[85] In at least certain exemplary embodiments of beverage products disclosed here,
including for example cola beverage products, the sweetener component may include
as an optional additional sweetener, nutritive, natural crystalline or liquid sweeteners
such as sucrose, liquid sucrose, fructose, liquid fructose, glucose, liquid glucose,
glucose-fructose syrup from natural sources such as apple, chicory, honey, etc., e.g.,
high fructose corn syrup, invert sugar, maple syrup, maple sugar, honey, brown sugar
molasses, e.g., cane molasses, such as first molasses, second molasses, blackstrap
molasses, and sugar beet molasses, sorghum syrup, and/or others. Such sweeteners
are present in at least certain exemplary embodiments in an amount of from about
0.1% to about 20% by weight of the beverage, such as from about 6% to about 16%
by weight, depending upon the desired level of sweetness for the beverage product.
To achieve desired uniformity, texture and taste, in certain exemplary embodiments of
the natural beverage products disclosed here, standardized liquid sugars as are
commonly employed in the food industry can be used. Typically such standardized
sweeteners are free of traces of non-sugar solids which could adversely affect the
flavor, color or consistency of the beverage product.
[86] 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 used herein, a "full-calorie" beverage formulation is
one fully sweetened with a nutritive sweetener. As used 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 beverage
to achieve the sweetness equivalent of 10 Brix of sugar. As used 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. In at least certain embodiments, a
reduced calorie beverage has about a 50% reduction in calories per 8 oz. serving as
compared to the full calorie version. As used herein, a "low-calorie beverage" has
fewer than 40 calories per 8 oz. serving of beverage. As used herein, "zero-calorie"
or "diet" means having less than 5 calories per serving, e.g., per 8 oz. for beverages.
[87] Artificial and natural non-nutritive potent sweeteners are suitable for inclusion as
supplementary sweetener in at least certain exemplary embodiments of the beverage
products disclosed here (e.g., cola beverages), or in a beverage comprising Reb D and
optionally other ingredients, such as acidulant comprising, e.g., at least one acid
disclosed here. Such artificial potent sweeteners include, for example, peptide based
sweeteners, for example, aspartame, neotame, and alitame, and non-peptide based
sweeteners, for example, sodium saccharin, calcium saccharin, acesulfame potassium,
sodium cyclamate, calcium cyclamate, neohesperidin dihydrochalcone, and sucralose.
In certain exemplary embodiments, a beverage product comprising Reb D further
comprises a supplementary sweetener, for example, aspartame, either alone or with
one or more other supplementary sweeteners. In certain other exemplary
embodiments the supplementary sweetener comprises or consists essentially of
aspartame and acesulfame potassium. Natural non-nutritive potent sweeteners
suitable for use in at least certain embodiments as a supplementary sweetener for the
rebaudioside D include, for example, other steviol glycosides (e.g., stevioside,
steviolbioside, dulcoside A, rebaudioside A, rebaudioside B, rebaudioside C,
rebaudioside E, mixtures of any of them, etc.), Lo Han Guo and related compounds,
as discussed further below. Non-nutritive, high potency sweeteners typically are
employed in beverages disclosed here, including for example cola beverages, at a
level of milligrams per fluid ounce of beverage, according to their sweetening power,
any applicable regulatory provisions of the country where the beverage is to be
marketed, the desired level of sweetness of the beverage, etc. It will be within the
ability of those skilled in the art, given the benefit of this disclosure, to select suitable
additional or alternative sweeteners for use with Reb D in various embodiments of the
beverage products disclosed here.
[88] The sweetener Lo Han Guo, which has various different spellings and pronunciations,
may be used as a supplementary sweetener in certain exemplary embodiments of Reb
D disclosed here, and in at least certain beverages comprising Reb D (e.g., cola
beverage products). Lo Han Guo may be obtained from fruit of the plant family
Cucurbitaceae, tribe Jollifieae, subtribe Thladianthinae, genus Siraitia. Lo Han Guo
often is obtained from the genus/species S. grosvenorii, S. siamensis, S. silomaradjae,
S. sikkimensis, S. africana, S. borneensis, and S. taiwaniana. Suitable fruit includes that
of the genus/species S. grosvenorii, which is often called Luo Han fruit. Lo Han Guo
contains triterpene glycosides or ogrosides, which constituents may be used as Lo
Han Guo sweeteners. Luo Han Guo may be used as the juice or juice concentrate,
powder, etc. LHG juice concentrate may contain about 3 wt.% to about 12 wt.%, e.g.,
about 6 wt.% mogrosides, such as mogroside V, mogroside IV, ( 1 1-oxo-mogroside
V), siamenoside and mixtures thereof. Lo Han Guo may be produced, for example, as
discussed in U.S. patent No. 5,411,755. Sweeteners from other fruits, vegetables or
plants also may be used as natural or processed sweeteners or sweetness enhancers in
at least certain exemplary embodiments of the beverage products disclosed here.
[89] Other sweeteners suitable for use as a supplementary sweetener in at least certain
exemplary embodiments of the beverage products disclosed here (e.g., cola beverage
products), and in at least certain beverages comprising Reb D include glycyrrhizin,
neohesperidin dihydrochalcone, lactose, xylose, arabinose and ribose, and sweeteners
such as thaumatin, monatin, monellin, brazzein, L-alanine, glycine, Lo Han Guo,
hernandulcin, phyllodulcin, and trilobatin.
[90] Certain aspects of the present invention pertain to stirring the liquids, beverages,
beverage products and various other components described herein. The term
"mixing," as used herein includes, but is not limited to, beating, blending, stirring,
high shear stirring, low shear stirring, whipping, folding in, sonicating, sifting,
pureeing, and the like.
[91] pH is a measure of the acidity or basicity of a solution. As used herein, the term "low
pH" refers to an acidic pH below pH 6, such as in the range of about 1 to about 6.
Certain exemplary embodiments of the beverages disclosed here (e.g., cola beverage
products) have a pH in the range of about 2.0 to 5.0, or in the range of about 2.5 to
4.0, or in the range of about 2.8 to 3.3 or in the range of about 3.0 to 3.2. As used
herein, the term "high pH" refers to a basic pH in the range of about 8 to about 14. As
used herein, the term "neutral pH" refers to a pH of about 7 (e.g., from about 6.0 to
8.O., or in the range of about 6.5 to about 7.5). Certain exemplary embodiments of the
beverages disclosed here have a high pH, e.g., a pH in the range of about pH 8 to 14.
Certain exemplary embodiments of the beverage products disclosed here have a
neutral pH, e.g., a pH in the range of about pH 6 to pH 8, or in the range of about pH
6.5 to 7.5.
[92] An acidulant comprising at least one edible acid used in certain embodiments the
beverage products disclosed herein, including for instance cola beverages, may serve
any one or more of several functions, including, for example, lending tartness to the
taste of the beverage, 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 some or all embodiments of the beverage products
disclosed here include phosphoric acid, citric acid, malic acid, tartaric acid, lactic
acid, fumaric acid, ascorbic acid, gluconic acid, succinic acid, maleic acid, adipic
acid, cinnamic acid, glutaric acid, and mixtures of any of them. Typically, the acid is
phosphoric acid, citric acid, malic acid, or combinations of any of them, such as, e.g.,
phosphoric acid and citric acid. In embodiments comprising natural beverage
products (e.g., natural cola beverage products), the acid is selected from the group
consisting of citric acid, malic acid, tartaric acid, formic acid, gluconic acid, lactic
acid, fumaric acid, adipic acid, succinic acid, maleic acid, cinnamic acid, glutaric
acid, and mixtures of any of them. For instance, in certain embodiments the acid
comprises or consists essentially of lactic acid, tartaric acid and citric acid, and in
certain embodiments the acid comprises or consists essentially of lactic acid and at
least one of tartaric and citric acids.
[93] Titratable acidity is an indication of the total acidity of a beverage product. Titratable
acidity measures the amount of alkali required to neutralize the acid of a given
volume of beverage. The titratable acidity is the milliliter of 0.1 N NaOH required to
titrate 100 ml of beverage to a pH 8.75 end point with a potentiometer. The titratable
acidity of certain embodiments of the beverage products disclosed here (e.g., cola
beverage products) and at least one acid is typically about 8.75 to about 10.5, or from
about 9 to about 10. Suitable titratable acidities include, e.g., about 9, 9.25, 9.5, 9.75,
10, or 10.25.
[94] The acid may be used in solution form, for example, and in an amount sufficient to
provide the desired pH of the beverage. 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 pH, titratable acidity, and taste.
Typically, for example, the one or more acids of the acidulant are used in an amount,
collectively, of from about 0.01% to about 1.0% by weight of the beverage, e.g., from
about 0.01% to about 0.5% by weight, from about 0.05% to about 0.5% by weight,
from about 0.05% to about 0.25%o by weight, from about 0.1% to about 0.25% by
weight, depending upon the acidulant used, desired pH, other ingredients used, etc., of
the beverage product (e.g., a cola beverage product). The pH of at least certain
exemplary embodiments of the beverages disclosed here may be a value within the
range of from about 2.0 to 5.0, about 2.5 to 4.0, about 2.8 to 3.3 or about 3.0 to 3.2.,
e.g., 3.1. The acid in certain exemplary embodiments ' enhances beverage flavor. Too
much acid may impair the beverage flavor and result in tartness or other off-taste,
while too little acid may make the beverage taste flat.
[95] Those skilled in the art, given the benefit of this disclosure, will recognize that when
preparing beverage products (e.g., cola beverage products) containing sweeteners in
addition to Reb D, such as peptide-based artificial sweeteners, such as aspartame, the
resulting beverage composition is best maintained below a certain pH to retain the
sweetening effect of the artificial sweetener. In the formation of calciumsupplemented
beverages, the presence of calcium salt(s) may require additional acids
to both assist the dissolution of the salt and maintain a desirable pH for stability of the
artificial sweetener. The presence of the additional acid in the beverage composition,
which increases the titratable acidity of the composition, will result in a more tart or
sour taste to the resulting beverage. 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.
[96] Certain exemplary embodiments of the beverage products disclosed here, including
for example cola beverage products, also may contain small amounts of alkaline
agents, e.g., to adjust pH or for other purposes. Such agents include, e.g., potassium
citrate and sodium citrate. For example, the alkaline agent potassium hydroxide may
be used in an amount of from about 0.005 wt.% to about 0.02 t.% (by weight of the
beverage), with an amount of about 0.01% being typical for certain beverages. The
amount will depend, of course, on the type of alkaline agents and on the degree to
which the pH is to be adjusted.
[97] The beverage products disclosed here optionally contain a flavor composition, 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. The term berry also is used here
to include aggregate fruits, i.e., not "true" berries, but fruit commonly accepted as
such. Also included within the term "fruit flavor" are synthetically prepared flavors
made to simulate fruit flavors derived from natural sources. Examples of suitable
fruit or berry sources include whole berries or portions thereof, berry juice, berry juice
concentrates, berry purees and blends thereof, dried berry powders, dried berry juice
powders, and the like.
[98] Exemplary fruit flavors include the citrus flavors, e.g., orange, lemon, lime grapefruit,
tangerine, mandarin orange, tangelo, and pomelo, and such flavors as apple, grape,
cherry, and pineapple flavors and the like, and mixtures thereof. In certain exemplary
embodiments the beverage concentrates and other beverage products comprise a fruit
flavor component, e.g., a 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 may 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 flavors include cola flavors, tea flavors, and the like, and
mixtures thereof. The flavor component may further comprise a blend of several of
the above-mentioned flavors. In certain exemplary embodiments of the beverage
concentrates and beverages a cola flavor component is used or a tea flavor
component. The particular amount of the flavor component useful for imparting
flavor characteristics to the beverage products of the present invention 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.
[99] Juices suitable for use in at least certain exemplary embodiments of the beverage
products disclosed here, including for example cola beverage products, include, e.g.,
fruit, vegetable and berry juices. Juices may be employed in the present invention in
the form of a concentrate, puree, single-strength juice, or other suitable forms. The
term "juice" as used here includes single-strength fruit, berry, or vegetable juice, as
well as concentrates, purees, milks, and other forms. Multiple different fruit,
vegetable and/or berry juices may be combined, optionally along with other
flavorings, to generate a beverage having the desired flavor. Examples of suitable
juice sources include plum, prune, date, currant, fig, grape, raisin, cranberry,
pineapple, peach, banana, apple, pear, guava, apricot, Saskatoon berry, blueberry,
plains berry, prairie berry, mulberry, elderberry, Barbados cherry (acerola cherry),
choke cherry, date, coconut, olive, raspberry, strawberry, huckleberry, loganberry,
currant, dewberry, boysenberry, kiwi, cherry, blackberry, quince, buckthorn, passion
fruit, sloe, rowan, gooseberry, cashew apple, pomegranate, persimmon, mango,
rhubarb, papaya, litchi, lemon, orange, lime, tangerine, mandarin and grapefruit etc.
Numerous additional and alternative juices suitable for use in at least certain
exemplary embodiments will be apparent to those skilled in the art given the benefit
of this disclosure. In the beverages of the present invention employing juice, juice
may be used, for example, at a level of at least about 0.2% by weight of the beverage.
In certain exemplary embodiments juice is employed at a level of from about 0.2% to
about 40% by weight of the beverage. Typically, juice may be used, if at all, in an
amount of from about 1% to about 20% by weight.
[100] Certain such juices which are lighter in color may be included in the formulation of
certain exemplary embodiments to adjust the flavor and/or increase the juice content
of the beverage without darkening the beverage color. Examples of such juices
include apple, pear, pineapple, peach, lemon, lime, orange, apricot, grapefruit,
tangerine, rhubarb, cassis, quince, passion fruit, papaya, mango, guava, litchi, kiwi,
mandarin, coconut, and banana. Deflavored and decolored juices may be employed if
desired.
[101] Other flavorings suitable for use in at least certain exemplary embodiments of the
beverage products 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 exemplary embodiments will be apparent to those
skilled in the art given the benefit of this disclosure. Flavorings may be in the form of
an extract, oleoresin, juice concentrate, bottler's base, or other forms known in the art.
In at least certain exemplary embodiments, such spice or other flavors complement
that of a juice or juice combination.
[102] The one or more flavorings may be used in the form of an emulsion. A flavoring
emulsion may be prepared by mixing some or all of the flavorings together, optionally
together with other ingredients of the beverage, and an emulsifying agent. The
emulsifying agent may be added with or after the flavorings mixed together. In
certain exemplary embodiments the emulsifying agent is water-soluble. Exemplary
suitable emulsifying agents include gum acacia, modified starch,
carboxymethylcellulose, gum tragacanth, gum ghatti and other suitable gums.
Additional suitable emulsifying agents will be apparent to those skilled in the art of
beverage formulations, given the benefit of this disclosure. The emulsifier in
exemplary embodiments comprises greater than about 3% of the mixture of flavorings
and emulsifier. In certain exemplary embodiments the emulsifier is from about 5% to
about 30% of the mixture.
[103] Carbon dioxide is used to provide effervescence to certain exemplary embodiments of
the beverages disclosed here, including for example cola beverages. Any of the
techniques and carbonating equipment known in the art for carbonating beverages
may be employed. Carbon dioxide may enhance the beverage taste and appearance
and may aid in safeguarding the beverage purity by inhibiting and destroying
objectionable bacteria. In certain embodiments, for example, the beverage has a C0 2
level up to about 4.0 volumes carbon dioxide. Typical embodiments may have, for
example, from about 0.5 to 5.0 volumes of carbon dioxide. As used here and
independent claims, one volume of carbon dioxide is defined as the amount of carbon
dioxide absorbed by any given quantity of liquid, e.g., water at 60° F (16° C) and one
atmospheric pressure. A volume of gas occupies the same space as does the liquid by
which it is dissolved. The carbon dioxide content may 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. The carbonation may be natural or
synthetic.
[104] Optionally, caffeine may be added to various embodiments of the beverage products
disclosed here, including for example cola beverage products. The amount of caffeine
added is determined by the desired beverage properties, any applicable regulatory
provisions of the country where the beverage is to be marketed, etc. In certain
exemplary embodiments caffeine is included at a level of 0.02 percent or less by
weight of the beverage. The caffeine must be of purity acceptable for use in foods
and beverages. The caffeine may be natural or synthetic in origin.
[105] The beverage concentrates and other beverage products, including for example cola
beverage products, disclosed here may contain additional ingredients compatible with
Reb D, including, generally, any of those typically found in comestible formulations.
These additional ingredients, for example, may typically be added to a stabilized
beverage concentrate. Examples of such additional ingredients include, but are not
limited to, caffeine, caramel and other coloring agents or dyes, antifoaming agents,
gums, emulsifiers, tea solids, cloud components, and mineral and non-mineral
nutritional supplements. Examples of non-mineral nutritional supplement ingredients
are known to those of ordinary skill in the art and include, for example, antioxidants
and vitamins, including Vitamins A, D, E (tocopherol), C (ascorbic acid), B
(thiamine), B2 (riboflavin), B , B12 , and K, niacin, folic acid, biotin, and combinations
of any of them. The optional non-mineral nutritional supplements are typically
present in amounts generally accepted under good manufacturing practices.
Exemplary amounts are between about 1% and about 100% RDV, where such RDV
are established. In certain exemplary embodiments the non-mineral nutritional
supplement ingredient(s) are present in an amount of from about 5% to about 20%
RDV, where established.
[106] Preservatives may be used in at least certain embodiments of the beverage products
disclosed here, including for example cola beverage products. That is, at least certain
exemplary embodiments contain an optional preservative system. For example,
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 may be used if desired. If a preservative system is
used, it may be added to the beverage product at any suitable time during production,
e.g., in some cases prior to the addition of Reb D. As used here, the terms
"preservation system" or "preservatives" include all suitable preservatives approved
for use in food and beverage compositions, including, without limitation, such known
chemical preservatives as benzoates, e.g., sodium, calcium, and potassium benzoate,
sorbates, e.g., sodium, calcium, 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
combinations of any of them. Preservatives may 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
beverage formulation. The maximum level employed typically is about 0.05% by
weight of the beverage. 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 beverages according to this disclosure.
Other methods of food or beverage preservation suitable for at least certain exemplary
embodiments of the beverage products disclosed here (e.g., cola beverage products)
include, e.g., aseptic packaging and/or heat treatment or thermal processing steps,
such as hot filling and tunnel pasteurization. Such steps can be used to reduce yeast,
mold and microbial growth in the beverage products. For example, U.S. Patent 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. Patent No. 4,925,686 to Kastin discloses a heat-pasteurized freezable fruit juice
composition which contains sodium benzoate and potassium sorbate. In general, heat
treatment includes hot fill methods typically using high temperatures for a short time,
e.g., about 190° F for 10 seconds, tunnel pasteurization methods typically using lower
temperatures for a longer time, e.g., about 160° F for 10-15 minutes, and retort
methods typically using, e.g., about 250° F for 3-5 minutes at elevated pressure, i.e.,
at pressure above 1 atmosphere.
[108] The following examples are specific embodiments of the present invention but are not
intended to limit it.
Example 1
[109] Sensory evaluations of different sweeteners at various concentrations were performed
to provide comparative analysis of organoleptic characteristics of aqueous solutions of
rebaudioside D, versus other sweeteners. The rebaudioside D was a stevia extract
having a purity of at least 93% by weight rebaudioside D ( eb D). Initial sweetness
characteristics of three concentrations of such Reb D in water were determined by a
sensory panel of twelve testers. Sensory panels are well known to those of skill in the
art, and comprise testers trained to evaluate the organoleptic attributes of comestibles.
Typically, sensory panelists have been screened for their taste acuity and extensively
trained in the use of standardized vocabulary to describe the appearance, aroma,
flavor, mouthfeel and aftertaste of a wide variety of products, as well as scaling
techniques to quantify the attributes. The numerical data generated by the sensory
panel testers were then analyzed for their statistical significance.
[110] The water employed in the tests of Example 1 comprised purified water as described
in detail above, and having a pH of 7.0. The initial sweetness characteristics of 1200
parts per million (ppm) Reb D in water were compared to the initial sweetness
characteristics of aqueous solutions of each of 1200 ppm rebaudioside A (Reb A),
sucrose, aspartame and sucralose. The rebaudioside A was a stevia extract
comprising a purity of 95% by weight rebaudioside A (PureCircle USA Inc., Oak
Brook, IL). The specific attributes tested by the sensory panel comprised sweetness,
thickness, astringency, bitterness, numbing, cooling and licorice. The results of the
initial sweetness determination are depicted in FIG. 1, and indicate that a
concentration of 1200 ppm Reb D in water exhibited significantly less astringency,
bitterness and numbing than the same concentration of Reb A in water.
[Ill] The initial sweetness characteristics of other concentrations of rebaudioside D in
water were also tested and compared to the same concentrations of rebaudioside A in
water. In particular, the initial sweetness characteristics of each of 360 ppm and 600
ppm of rebaudioside D in water were compared to the initial sweetness characteristics
of each of 360 ppm and 600 ppm rebaudioside A in water. FIGS. 2 through 5
illustrate the differences in the characteristics of sweetness and bitterness attributes
between Reb D and Reb A.
[112] Referring to FIG. 2, the sweetness perception of Reb A is plotted as a function of Reb
A concentration in water, and shows that the initial sweetness perception of Reb A
increased from a value of about 60 at a concentration of 360 ppm Reb A, only to a
value of about 68 at a concentration of 1200 ppm Reb A. Referring to FIG. 3, the
bitterness perception of Reb A is plotted as a function of Reb A concentration in
water. FIG. 3 shows that the initial bitterness perception of Reb A increased
significantly, from a value of about 38 at a concentration of 360 ppm Reb A, to a
value of about 85 at a concentration of 1200 ppm Reb A.
[113] Surprisingly, it has been determined that, in contrast to the initial sweetness
perception of Reb A in water, Reb D in water exhibits a significant increase in
sweetness perception with an increase in Reb D concentration; however, the increase
in bitterness perception of Reb D with an increase in Reb D concentration is
substantially lower than that observed with Reb A.
[114] Referring to FIG. 4, the sweetness perception of Reb D is plotted as a function of Reb
D concentration in water, and shows that the initial sweetness perception of Reb D
increased significantly, from a value of about 62 at a concentration of 360 ppm Reb
D, to a value of about 108 at a concentration of 1200 ppm Reb D. The sweetness
perception results for Reb A depicted in FIG. 2 are also shown in FIG. 4, as a dotted
line, to provide a direct comparison between Reb A and Reb D.
[115] Referring to FIG. 5, the bitterness perception of Reb D is plotted as a function of Reb
D concentration in water. FIG. 5 shows that the initial bitterness perception of Reb D
increased from a value of about 8 at a concentration of 360 ppm Reb D, to a value of
about 18 at a concentration of 1200 ppm Reb D. Similarly, the bitterness perception
results for Reb A depicted in FIG. 3 are also shown in FIG. 5, as a dotted line, to
provide a direct comparison between Reb A and Reb D. It was observed that
although the increase in bitterness perception for Reb D in water was statistically
significant, the overall value of bitterness was determined to be lower than that of the
same concentration of Reb A. In particular, a concentration of 360 ppm Reb D in
water exhibited a bitterness perception having a value of about 30 less than a
concentration of 360 ppm Reb A in water. A concentration of 600 ppm Reb D in
water exhibited a bitterness perception having a value of about 47 less than a
concentration of 600 ppm Reb A in water. Last, a concentration of 1200 ppm Reb D
in water exhibited a bitterness perception having a value of about 67 less than a
concentration of 1200 ppm Reb A in water.
[116] Consequently, the bitterness perception of Reb D was shown to increase substantially
less with rising Reb D concentration than the increase in bitterness perception of Reb
A with rising Reb A concentration. Moreover, the numerical value of the bitterness
perception of Reb D was significantly lower at all concentrations in water than the
numerical value of the bitterness perception of Reb A.
[117] Referring to FIG. 6, the initial sweetness attributes of 606 ppm Reb D in water are
depicted, as are the initial sweetness attributes of 606 ppm Reb A in water and a 8.5
brix solution of sucrose in water, for comparison. The specific attributes tested by the
sensory panel comprised sweetness, thickness, astringency, bitterness, numbing,
cooling, licorice, mouthcoating and metallic. The results indicate that a concentration
of 606 ppm Reb D in water exhibited significantly less astringency, bitterness and
numbing than the same concentration of Reb A in water. Moreover, the 606 ppm
concentration of Reb D in water exhibited a similar trend for the attributes as a 1200
ppm concentration of Reb D in water, except for the licorice attribute, which
exhibited a lower value for the 606 ppm Reb D than for the 1200 ppm Reb D.
[118] Referring to FIG. 7, the initial sweetness attributes of 360 ppm Reb D in water are
depicted, as are the initial sweetness attributes of 360 ppm Reb A in water and a 5.4
brix solution of sucrose in water, for comparison. The specific attributes tested by the
sensory panel comprised sweetness, thickness, astringency, bitterness, numbing,
cooling, licorice, mouthcoating and metallic. Similar to the results for the 606 ppm
concentrations of Reb D and Reb A, the results indicate that a concentration of 360
ppm Reb D in water exhibited significantly less astringency, bitterness and numbing
than the same concentration of Reb A in water.
[119] Referring to FIG. 8, the initial sweetness perception attributes determined by the
sensory panel for each of the 360 ppm, 606 ppm and 1200 ppm concentrations of Reb
D in water, each of the 360 ppm, 606 ppm and 1200 ppm concentrations of Reb A in
water, and the 8.5 brix and 5.4 brix solutions of sucrose in water, are plotted in a twodimensional
chart. The chart illustrates that overall, Reb D exhibited less bitterness
and astringency than Reb A, yet also exhibited some cooling attributes. The lower
levels of Reb D (i.e., 360 ppm and 606 ppm) were characterized as less bitter,
astringent, numbing and licorice than the same levels of Reb A. In summary, the plot
of FIG. 8 shows that rebaudioside D is more highly correlated than rebaudioside A is
to the sweetness perception attributes of sucrose.
[120] Referring to FIG. 9, a continuum of sweetener properties is depicted for rebaudioside
D, rebaudioside A, and sucrose, ranging from regular sweet properties to artificial
sweet-like properties. The continuum shows that a concentration of 1200 ppm Reb D
in water behaved more like sucrose than did a concentration of 1200 ppm Reb A in
water. Similarly, referring to FIGS. 10 and 11, the continuums show that a
concentration of 606 ppm Reb D in water behaved more like sucrose than did a
concentration of 606 ppm Reb A in water, and that a concentration of 360 ppm Reb D
in water behaved more like sucrose than did a concentration of 360 ppm Reb A in
water.
[121] Referring to FIG. 12, all three of the concentrations of each of Reb D and Reb A are
plotted to show the influence of sweetener concentration on the behavior as compared
to sucrose. In particular, the concentrations of 360 ppm and 606 ppm of Reb D in
water behaved more like sucrose than did any of the concentrations of Reb A. The
1200 ppm concentration of Reb D in water behaved more like sucrose than did either
606 ppm Reb A or 1200 ppm Reb A in water.
Example 2
[122] Potential beverage base effects on the initial sweetness perception of rebaudioside D
were investigated by performing tests of three concentrations of rebaudioside D (Reb
D) in water, in a noncarbonated beverage base, and in a carbonated beverage base, by
a sensory panel of twelve testers. The numerical data generated by the sensory panel
testers were then analyzed for their statistical significance.
[123] The water employed for the tests of this Example comprised the characteristics as
described in Example 1. The noncarbonated beverage base comprised purified water,
and citric acid in an amount sufficient to decrease the pH of the noncarbonated
beverage base to 3.1. The carbonated beverage base comprised purified water, carbon
dioxide, and citric acid in an amount sufficient to decrease the pH of the
noncarbonated beverage base to about 3.1. The initial sweetness characteristics of
606 parts per million (ppm) Reb D in water were compared to the initial sweetness
characteristics of 606 ppm Reb D in noncarbonated beverage base and 606 ppm Reb
D in carbonated beverage base.
[124] The specific attributes tested by the sensory panel comprised sweetness, thickness,
astringency, bitterness, numbing, cooling, licorice, burn/tingle and mouthcoat. The
results of the initial sweetness determination for a concentration of 606 ppm Reb D in
the three bases are depicted in FIG. 13, and the similarities between the attribute plots
indicate that there was no significant interaction between the Reb D and any of the
three beverage bases. It was observed that the carbonated beverage base exhibited a
higher astringency, burning/tingling and numbing attributes than other bases.
[125] Referring to FIG. 14, the initial sweetness perception for a concentration of 606 ppm
Reb A in the three bases of water, noncarbonated beverage base and carbonated
beverage base are depicted. The similarities between the attribute plots in FIG. 14
show that there was no significant interaction between the Reb A and any of the three
beverage bases. Similarly, referring to FIG. 15, the initial sweetness perception for a
concentration of 8.5 brix sucrose in the three bases of water, noncarbonated beverage
base and carbonated beverage base are depicted. The similarities between the
attribute plots in FIG. 15 show that there was no significant interaction between the
sucrose and any of the three beverage bases.
[126] Referring to FIG. 16, the results of the initial sweetness determination for a
concentration of 360 ppm Reb D in the three bases are depicted. The similarities
between the attribute plots in FIG. 16 indicate that there was no significant interaction
between the Reb D and any of the three beverage bases. Referring to FIG. 17, the
initial sweetness perception for a concentration of 360 ppm Reb A in the three bases
of water, noncarbonated beverage base and carbonated beverage base are depicted.
The similarities between the attribute plots in FIG. 17 show that there was no
significant interaction between the Reb A and any of the three beverage bases.
Similarly, referring to FIG. 18, the initial sweetness perception for a concentration of
5.4 brix sucrose in the three bases of water, noncarbonated beverage base and
carbonated beverage base are depicted. The similarities between the attribute plots in
FIG. 18 show that there was no significant interaction between the sucrose and any of
the three beverage bases.
[127] The direct comparison of sweetness perception by a sensory panel for each of the
beverage bases of water, noncarbonated beverage base and carbonated beverage base
is provided below in Table 1. For the 360 ppm sweetener concentration in water, Reb
D exhibited a sweetness perception 15% greater than provided by Reb A, and Reb D
exhibited a bitterness perception 63% less than provided by Reb A. For the 360 ppm
sweetener concentration in the carbonated beverage base, Reb D exhibited a
sweetness perception 25% greater than provided by Reb A, and Reb D exhibited a
bitterness perception 12% less than provided by Reb A. For the 360 ppm sweetener
concentration in noncarbonated beverage base, Reb D exhibited a sweetness
perception 13% greater than provided by Reb A, and Reb D exhibited a bitterness
perception 56% less than provided by Reb A.
[128] For the 606 ppm sweetener concentration in water, Reb D exhibited a sweetness
perception 17% greater than provided by Reb A, and Reb D exhibited a bitterness
perception 70% less than provided by Reb A. For the 606 ppm sweetener
concentration in the carbonated beverage base, Reb D exhibited a sweetness
perception 12% greater than provided by Reb A, and Reb D exhibited a bitterness
perception 50% less than provided by Reb A. For the 606 ppm sweetener
concentration in noncarbonated beverage base, Reb D exhibited a sweetness
perception 24% greater than provided by Reb A, and Reb D exhibited a bitterness
perception 75% less than provided by Reb A.
[129] Accordingly, 606 ppm Reb D provided a greater average sweetness in each of the
three beverage bases than did 606 ppm Reb A in any of the three beverage bases. 360
ppm Reb D also provided a greater average sweetness in each of the three beverage
bases than did 360 ppm Reb A in any of the three beverage bases. Moreover, 606
ppm Reb D provided a lower average bitterness in each of the three beverage bases
than did 606 ppm Reb A in any of the three beverage bases. Similarly, 360 ppm Reb
D provided a lower average bitterness in each of the three beverage bases than did
360 ppm Reb A in any of the three beverage bases.
Table 1. Comparison of sweetness and bitterness of Reb D and Reb A.
[130] Moreover, the direct comparison of sweetness perception by a sensory panel averaged
across all three beverage bases is provided below in Table 2. For the 1200 ppm
sweetener concentration, the ratio of sweetness provided by Reb D to Reb A was
150%, and the ratio of bitterness provided by Reb D to Reb A was 40%. For the 606
ppm sweetener concentration, the ratio of sweetness provided by Reb D to Reb A was
117%, and the ratio of bitterness provided by Reb D to Reb A was 30%. Last, for the
360 ppm sweetener concentration, the ratio of sweetness provided by Reb D to Reb A
was 115%, and the ratio of bitterness provided by Reb D to Reb A was 37%.
Table 2. Ratio of sweetness and bitterness of Reb D to Reb A.
[131] The discovery that rebaudioside D is a suitable sweetener and exhibits a higher
sweetness and lower bitterness than the rebaudioside A in beverage bases such as
water, a carbonated beverage base, and a noncarbonated beverage base, provides a
variety of advantages. One such advantage is that in some or all embodiments of the
beverage products disclosed here, little or no taste masking agents may be needed to
mask bitterness attributes or other off-tastes when employing a Reb D sweetener.
Another advantage is that a lower concentration of rebaudioside D than rebaudioside
A would be required to provide the same level of sweetness perception, with
concomitantly less bitterness also imparted to the comestible. Other advantages
would be readily apparent to those of skill in the art given the benefit of this
disclosure.
Example 3
[132] Potential sweetener blend effects on the perception of sweetness, bitterness and
anise/licorice flavor in carbonated cola beverages were investigated by performing
tests of five sweetener variations of Reb D, Reb A, and blends of Reb D and Reb A,
in a carbonated cola beverage base, by a sensory panel of twelve trained testers. The
numerical data generated by the sensory panel testers were then analyzed for their
statistical significance.
[133] The water employed for the tests of this Example comprised the characteristics as
described in Example 1. The carbonated cola beverage compositions were prepared
by first making a 2-liter syrup comprising 2.04 grams (g) sodium benzoate, 4.41 g
phosphoric acid, 1.27 g caffeine, 1.63 g citric acid, 38.63 g cola flavors, and one of
the following as the sweetener: a) 4.8 g Reb A; b) 3.6 g Reb A + 1.2 g Reb D; c) 2.4 g
Reb A + 2.4 g Reb D; d) 1.2 g Reb A + 3.6 g Reb D; and e) 4.8 g Reb D. Purified
water was added until the syrup was 2 liters in volume. Then, 50 mL portions of the
syrup were added respectively to 250 mL portions of carbonated water, i.e., a fiveplus-
one "throw", to obtain finished cola drinks. The drinks were sealed in 10 ounce
(i.e., 295.7 mL) glass bottles and stored at seventy degrees Fahrenheit for one week.
The finished cola drinks contained the following concentrations of Reb D and Reb A:
a) 400 ppm Reb A; b) 300 ppm Reb A + 100 ppm Reb D; c) 200 ppm Reb A + 200
ppm Reb D; d) 100 ppm Reb A + 300 ppm Reb D; and e) 400 ppm Reb D.
[134] Sensory evaluations were performed to provide comparative analysis of organoleptic
characteristics of carbonated cola beverages containing the above-identified
sweetener(s). The rebaudioside D was a stevia extract having a purity of at least 93%
by weight rebaudioside D (Reb D). The rebaudioside A was a stevia extract
comprising a purity of 95% by weight rebaudioside A (PureCircle USA Inc., Oak
Brook, IL).
[135] The specific attributes tested by the sensory panel comprised sweetness, bitterness and
anise/licorice flavor. Sensory panelists were served approximately three fluid ounces
of product in clear plastic cups coded with random three-digit numbers. Ambient
filtered water and saltine crackers were provided to the panelists for cleansing the
palate between samples. Two evaluations (i.e., one replicate) were obtained from
each panelist, and panelists were instructed to indicate the intensity of each sensory
characteristic by assigning a value between 0 (no intensity) and 15 (maximum
intensity). Mean values were calculated for each attribute and for each time point for
the aftertaste attributes. Analysis of Variance was employed to determine which, if
any, of the attributes was statistically significant. For the statistically significant
attributes, Tukey's HSD Test was used to determine which samples were statistically
significantly different for that particular attribute.
[136] The results of each of the comparative initial sweetness determination, sweetness
aftertaste at 30 seconds, and sweetness aftertaste at 60 seconds, are depicted in FIG.
19. The results indicate no statistically significant differences between the initial, 30
second aftertaste or 60 second aftertaste of sweetness for any of the samples a)
through e) in the carbonated cola base.
[137] The results of each of the comparative initial bitterness determination, bitterness
aftertaste after 30 seconds, and bitterness aftertaste at 60 seconds, are depicted in FIG.
20. The results indicate that there is a statistically significant higher bitterness
aftertaste at 60 seconds exhibited by the sample a) (i.e., the 400 ppm Reb A
sweetener) than exhibited by sample e) (i.e., the 400 ppm Reb D sweetener), in the
carbonated cola base. These results are circled on FIG. 20. Further referring to FIG.
20, there was no statistically significant difference in any of the initial, 30 second
aftertaste or 60 second aftertaste of bitterness for any of the samples b) through d)
(i.e., the blends of Reb A and Reb D), in the carbonated cola base. It should be
understood, however, that the data contains the typical experimental errors, and
notwithstanding individual outliers or potentially aberrant data points, a general trend
can be seen in FIG. 20. In particular, FIG. 20 illustrates a trend of decreasing
bitterness perception as the Reb A concentration decreases and the Reb D
concentration increases, for each of the initial bitterness determination, bitterness
aftertaste after 30 seconds and bitterness aftertaste at 60 seconds.
[138] The results of each of the comparative initial anise/licorice flavor determination,
anise/licorice aftertaste after 30 seconds, and anise/licorice aftertaste at 60 seconds,
are depicted in FIG. 21. The results indicate that there is a statistically significant
higher anise/licorice aftertaste at 60 seconds exhibited by the sample a) (i.e., the 400
ppm Reb A sweetener) than exhibited by sample e) (i.e., the 400 ppm Reb D
sweetener), in the carbonated cola base. These results are circled on FIG. 21. Further
referring to FIG. 21, there was no statistically significant difference in any of the
initial, 30 second aftertaste or 60 second aftertaste of anise/licorice for any of the
samples b) through d) (i.e., the blends of Reb A and Reb D), in the carbonated cola
base. Similar to the bitterness perception results, however, a general trend can also be
seen in FIG. 21. In particular, FIG. 2 1 illustrates a trend of decreasing anise/licorice
flavor perception as the Reb A concentration decreases and the Reb D concentration
increases, for each of the initial anise/licorice flavor determination, anise/licorice
aftertaste after 30 seconds and anise/licorice aftertaste at 60 seconds.
Example 4
[139] A reduced calorie carbonated cola beverage is prepared comprising Reb D, Reb A and
sucrose as sweetening ingredients. The water employed for the beverage of this
Example comprises the characteristics as described in Example 1. The carbonated
cola beverage provides an approximately 50% reduction in calories as compared to a
full calorie version, namely about 50 calories per eight ounces of reduced calorie cola
beverage as compared to about 100 calories per eight ounces of full calorie cola
beverage.
[140] The reduced calorie carbonated cola beverage composition is prepared by first making
a 2-liter syrup comprising 2.04 grams (g) sodium benzoate, 4.41 g phosphoric acid,
1.27 g caffeine, 1.63 g citric acid, 38.63 g cola flavors, 1.8 g Reb D, 1.8 g Reb A, and
720 g high fructose corn syrup comprising 55% fructose. Purified water is added
until the syrup was 2 liters in volume. Then, 50 mL portions of the syrup are added
respectively to 250 mL portions of carbonated water, i.e., a five-plus-one "throw", to
obtain finished reduced calorie cola drinks comprising 150 ppm Reb D and 150 ppm
Reb A. The drinks are sealed in 10 ounce (i.e., 295.7 mL) glass bottles and stored at
seventy degrees Fahrenheit for one week. The finished reduced calorie cola drinks
exhibit less bitterness than the same finished reduced calorie cola drink that instead
contains 300 ppm Reb A and no Reb D.
Example 5
[141] A reduced calorie carbonated cola beverage is prepared comprising Reb D, Reb A and
sucrose as sweetening ingredients. The water employed for the beverage of this
Example comprises the characteristics as described in Example 1. The carbonated
cola beverage provides an approximately 25% reduction in calories as compared to a
full calorie version, namely about 75 calories per eight ounces of reduced calorie cola
beverage as compared to about 100 calories per eight ounces of full calorie cola
beverage.
[142] The reduced calorie carbonated cola beverage composition is prepared by first making
a 2-liter syrup comprising 2.04 grams (g) sodium benzoate, 4.41 g phosphoric acid,
1.27 g caffeine, 1.63 g citric acid, 38.63 g cola flavors, 0.9 g Reb D, 0.9 g Reb A, and
1,080 g high fructose corn syrup comprising 55% fructose. Purified water is added
until the syrup was 2 liters in volume. Then, 50 mL portions of the syrup are added
respectively to 250 mL portions of carbonated water, i.e., a five-plus-one "throw", to
obtain finished reduced calorie cola drinks comprising 75 ppm Reb D and 75 ppm
Reb A. The drinks are sealed in 10 ounce (i.e., 295.7 mL) glass bottles and stored at
seventy degrees Fahrenheit for one week. The finished reduced calorie cola drinks
exhibit less bitterness than the same finished reduced calorie cola drink that instead
contains 150 ppm Reb A and no Reb D.
[143] 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 used in formulating or producing the beverage product. Such
original form of the ingredient may differ from the form in which the ingredient is
found in the finished beverage product. Thus, for example, in certain exemplary
embodiments of the beverage products according to this disclosure, sucrose and liquid
sucrose would typically be substantially homogenously dissolved and dispersed in the
comestible products. Likewise, other ingredients identified as a solid, concentrate
(e.g., juice concentrate), etc. would typically be homogeneously dispersed throughout
the beverage or throughout the beverage concentrate, rather than remaining in their
original form. As another example, an ingredient described as a salt may exist in a
beverage in dissolved form. Thus, reference to the form of an ingredient of a
beverage product formulation should not be taken as a limitation on the form of the
ingredient in the beverage product, but rather as a convenient means of describing the
ingredient as an isolated component of the product formulation.
Given the benefit of the above disclosure and description of exemplary embodiments,
it will be apparent to those skilled in the art that numerous alternative and different
embodiments are possible in keeping with the general principles of the invention
disclosed here. Those skilled in this art will recognize that all such various
modifications and alternative embodiments are within the true scope and spirit of the
invention. The appended claims are intended to cover all such modifications and
alternative embodiments. It should be understood that the use of a singular indefinite
or definite article (e.g., "a," "an," "the," etc.) in this disclosure and in the following
claims follows the traditional approach in patents of meaning "at least one" unless in a
particular instance it is clear from context that the term is intended in that particular
instance to mean specifically one and only one. Likewise, the term "comprising" is
open ended, not excluding additional items, features, components, etc.
What is claimed is:
1. A carbonated cola beverage product comprising:
carbonated water;
acidulant comprising at least one acid;
rebaudioside D present in a sweetening amount; and
flavoring comprising cola flavoring.
2. The carbonated cola beverage product of claim 1, wherein rebaudioside D is the only
sweetener.
3. The carbonated cola beverage product of claim 1, further comprising an additional
sweetener, wherein the rebaudioside D provides at least 20% of the total sweetening of the
beverage product.
4. The carbonated cola beverage product of claim 3, wherein every sweetening ingredient in
the beverage product is a high intensity sweetener.
5. The carbonated cola beverage product of claim 4, wherein every sweetening ingredient in
the beverage product is a natural high intensity sweetener.
6. The carbonated cola beverage product of claim 3, wherein the additional sweetener
comprises at least one sweetener selected from the group consisting of rebaudioside A,
sucrose, monatin, thaumatin, monellin, brazzein, L-alanine, glycine, Lo Han Guo,
hernandulcin, phyllodulcin, trilobatin, and combinations of any of them.
7. The carbonated cola beverage product of claim 1, wherein rebaudioside D provides at
least 10% of the total sweetening of the beverage.
8. The carbonated cola beverage product of claim 1, wherein rebaudioside D is at least 10 wt.
percent of the total weight of sweetening ingredients in the beverage product.
9. The carbonated cola beverage product of claim 1, wherein every sweetening ingredient in
the beverage product is a high intensity sweetener and rebaudioside D is at least 10 wt.
percent of the total weight of sweetening ingredients in the beverage product.
10. The carbonated cola beverage product of claim 1, wherein the at least one acid is selected
from the group consisting of phosphoric acid, citric acid, malic acid, tartaric acid, formic
acid, gluconic acid, lactic acid, fumaric acid, adipic acid, succinic acid, maleic acid, cinnamic
acid, glutaric acid, and mixtures of any of them.
11. The carbonated cola beverage product of claim 1, wherein the acidulant consists
essentially of lactic acid, tartaric acid and citric acid.
12. The carbonated cola beverage product of claim 1, wherein the acidulant comprises lactic
acid and at least one of tartaric and citric acids.
13. The carbonated cola beverage product of claim 1, wherein the beverage product
comprises a beverage concentrate.
14. The carbonated cola beverage product of claim 1, wherein the rebaudioside D comprises
a purity of 95% or greater by weight of rebaudioside D.
15. The carbonated cola beverage product of claim 1, wherein the rebaudioside D is provided
by a supersaturated solution of rebaudioside D or a thermally stable anhydrous form of
rebaudioside D.
16. The carbonated cola beverage product of claim 1, wherein the beverage product is a diet
carbonated cola soft drink.
17. A natural carbonated cola beverage product comprising:
carbonated water;
acidulant comprising at least one acid;
rebaudioside D present in a sweetening amount; and
flavoring comprising cola flavoring.
18. The natural carbonated cola beverage product of claim 17, wherein rebaudioside D is the
only sweetener.
19. The natural carbonated cola beverage product of claim 17, further comprising an
additional sweetener, wherein the rebaudioside D provides at least 20% of the total
sweetening of the beverage product.
20. The natural carbonated cola beverage product of claim 19, wherein every sweetening
ingredient in the beverage product is a high intensity sweetener.
21. The natural carbonated cola beverage product of claim 20, wherein every sweetening
ingredient in the beverage product is a natural high intensity sweetener.
22. The natural carbonated cola beverage product of claim 17, wherein rebaudioside D
provides at least 10% of the total sweetening of the beverage.
23. The natural carbonated cola beverage product of claim 17, wherein rebaudioside D is at
least 10 wt. percent of the total weight of sweetening ingredients in the beverage product.
24. The natural carbonated cola beverage product of claim 17, wherein every sweetening
ingredient in the beverage product is a high intensity sweetener and rebaudioside D is at least
10 wt. percent of the total weight of sweetening ingredients in the beverage product.
25. The natural carbonated cola beverage product of claim 19, wherein the additional
sweetener comprises at least one sweetener selected from the group consisting of
rebaudioside A, sucrose, monatin, thaumatin, monellin, brazzein, L-alanine, glycine, Lo Han
Guo, hernandulcin, phyllodulcin, trilobatin, and combinations of any of them.
26. The natural carbonated cola beverage product of claim 17, wherein the at least one acid
is selected from the group consisting of phosphoric acid, citric acid, malic acid, tartaric acid,
formic acid, gluconic acid, lactic acid, fumaric acid, adipic acid, succinic acid, maleic acid,
cinnamic acid, glutaric acid, and mixtures of any of them.
27. The natural carbonated cola beverage product of claim 17, wherein the acidulant consists
essentially of lactic acid, tartaric acid and citric acid.
28. The natural carbonated cola beverage product of claim 17, wherein the acidulant
comprises lactic acid and at least one of tartaric and citric acids.
29. The natural carbonated cola beverage product of claim 17, wherein the beverage product
comprises a beverage concentrate.
30. The natural carbonated cola beverage product of claim 17, wherein the rebaudioside D
comprises a purity of 95% or greater by weight of rebaudioside D.
31. The natural carbonated cola beverage product of claim 17, wherein the rebaudioside D is
provided by a supersaturated solution of rebaudioside D or a thermally stable anhydrous form
of rebaudioside D.
32. The natural carbonated cola beverage product of claim 17, wherein the beverage product
is a diet carbonated cola soft drink.
33. The natural carbonated cola beverage product of claim 17, wherein the rebaudioside D is
present in an amount between 50 ppm and 1500 ppm.
34. The natural carbonated cola beverage product of claim 19, further comprising at least one
additional ingredient selected from the group consisting of fruit juice, vegetable juice, pulp,
flavorings, colors, vitamins, minerals, electrolytes, erythritol, tagatose, and glycerine.
35. The natural carbonated cola beverage product of claim 24, wherein the rebaudioside D
provides from 50% to 99.9% of the total sweetening of the natural carbonated cola beverage
product and from 0.1% to 50% of the total sweetening is provided by a sweetener selected
from the group consisting of rebaudioside A, monatin, thaumatin, monellin, brazzein, Lalanine,
glycine, Lo Han Guo, hemandulcin, phyllodulcin, trilobatin, and combinations of
any of them.
36. The natural carbonated cola beverage product of claim 35, wherein the rebaudioside D
provides from 80% to 99.9% of the total sweetening of the natural carbonated cola beverage
product and from 0.1% to 20% of the total sweetening is provided by a sweetener selected
from the group consisting of rebaudioside A, monatin, thaumatin, monellin, brazzein, Lalanine,
glycine, Lo Han Guo, hernandulcin, phyllodulcin, trilobatin, and combinations of
any of them.
37. A beverage product comprising:
water;
acidulant comprising at least one acid;
rebaudioside D present in a sweetening amount; and
cola flavoring.
38. The beverage product of claim 37, wherein rebaudioside D is the only sweetener.
39. The beverage product of claim 38, further comprising an additional sweetener, wherein
the rebaudioside D provides at least 20% of the total sweetening of the beverage product.
40. The beverage product of claim 37, wherein every sweetening ingredient in the beverage
product is a high intensity sweetener.
41. The beverage product of claim 40, wherein every sweetening ingredient in the beverage
product is a natural high intensity sweetener.
42. The beverage product of claim 37, wherein rebaudioside D provides at least 10% of the
total sweetening of the beverage product.
43. The beverage product of claim 37, wherein rebaudioside D is at least 10 wt. percent of
the total weight of sweetening ingredients in the beverage product.
44. The beverage product of claim 37, wherein every sweetening ingredient in the beverage
product is a high intensity sweetener and rebaudioside D is at least 10 wt. percent of the total
weight of sweetening ingredients in the beverage product.
45. The beverage product of claim 39, wherein the additional sweetener comprises at least
one sweetener selected from the group consisting of rebaudioside A, sucrose, monatin,
thaumatin, monellin, brazzein, L-alanine, glycine, Lo Han Guo, hemandulcin, phyllodulcin,
trilobatin, and combinations of any of them.
46. A carbonated cola beverage product comprising:
carbonated water;
acidulant comprising at least one acid;
rebaudioside D present in a sweetening amount;
rebaudioside A present in a sweetening amount; and
flavoring comprising cola flavoring.
47. A carbonated cola beverage product comprising:
carbonated water;
acidulant comprising at least one acid;
rebaudioside D present in a sweetening amount;
sucrose present in a sweetening amount; and
flavoring comprising cola flavoring.
48. The carbonated cola beverage product of claim 47, further comprising rebaudioside A
present in a sweetening amount.
49. A carbonated cola beverage product comprising:
carbonated water;
acidulant comprising at least one acid;
rebaudioside D present in a sweetening amount;
rebaudioside A present in a sweetening amount
a non-potent sweetener present in a sweetening amount, the non-potent
sweetener is selected from sucrose and high fructose corn syrup; and
flavoring comprising cola flavoring.