RU2575042C2 - Sweeteners based on rebaudioside d and food products sweetened with rebaudioside d - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: carbonated cola-type drinking product contains carbonated water, a sweetener containing at least one acid, rebaudioside D, having purity equal to 93 wt % and ensuring at least 10% of the total sweetening of the drinking product, and a flavouring agent containing a cola flavouring agent. According to other versions, the drinking product additionally includes rebaudioside A in a sweetening quantity or sucrose in a sweetening quantity or a mixture of rebaudioside A and a non-intensive sweetener which are taken in a sweetening quantity. The non-intensive sweetener is chosen from among sucrose and maize syrup with high fructose content.

EFFECT: invention allows to obtain a drinking product based on a natural sweetener with sufficient sweetness and without bitter savour.

28 cl, 22 dwg, 2 tbl, 5 ex

Description

This application has the priority of US application 61/531348, entitled "Rebaudioside D Sweeteners and Foods Sweetened with Rebaudioside D" of September 6, 2011, the description of which is fully incorporated into this application.

Technical field

The invention relates to rebaudioside D and food products, including drinks that contain rebaudioside D as a sweetener, for example, natural drinks and beverage concentrates, as well as other natural drinkable products that include rebaudioside D in a sweetening amount. In particular, the present invention relates to rebaudioside D sweeteners and food products sweetened with rebaudioside D sweeteners that are suitable to meet the market needs for alternative nutritional and palatability, for example, cola carbonated drinkable products.

State of the art

There is a need for new beverage compositions that can adequately meet a single goal or combination of goals, including nutritional properties, taste, shelf life and / or other goals. Improved and new compositions of drinks and other food products are needed to meet the changing needs of the market. In particular, there is a need in the market for drinks and other food products having alternative nutritional properties, including, for example, reduced calorie content. In addition, there is a need in the market for drinks having alternative taste characteristics, including, for example, pleasant taste, sweetness, etc. In addition, the consumer has an interest in food products, including drinks and other drinkable products, such as beverage concentrates, etc., the composition of which is organic and / or natural or in which more natural ingredients are used, i.e. ingredients obtained by distillation, extraction, evaporation or similar processes from collected plants and other natural sources, usually with limited use or without the use of additional processing.

When developing recipes for new food products and drinks, for example, compositions of new drinks that use alternative sweeteners, flavorings, flavor and aroma enhancers, etc., there are difficulties associated with the elimination of bitterness and / or other extraneous tastes caused by such additives . Such difficulties can arise, for example, in the development of compositions of new drinks having alternative nutritional or taste characteristics. Thus, the creation of new compositions of drinks with lower calorie content faces some obstacles. For example, US Pat. No. 4,956,191 suggests that carbonated drinks that contain a mixture of saccharin or Stevia extract with aspartame have less pleasant organoleptic properties than sugar-containing drinks. For example, it was reported that in addition to sweets, some steviol glycosides and other ingredients of the stevia extract add bitterness or other extraneous flavors.

Steviol glycosides include intense, calorie-free sweeteners, sweet-tasting substances that can be obtained as a natural sweetener when extracted from a Stevia plant (Stevia rebaudiana Bertoni). Typically, such compounds have been 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. According to the literature, Reb A is present in Stevia plants at a level of 2-4% (of the dry weight of the leaves), while Reb A based sweeteners are present on the market. Other rebaudiosides, according to published data, are present in small amounts in stevia plants, 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 relatively low amounts are often even more decrease upon cleaning, which increases the relative amount of Reb A in the sweetener. Steviol glycosides include a diterpene core (Formula I) substituted at R ¹ and R ^{2 with} various combinations of hydrogen, glucose, rhamnose and xylose.

Formula I

For example, R ¹ may be hydrogen, 1-β-D-glucopyranosyl or 2- (1-β-D-glucopyranosyl) -1-β-D-glucopyranosyl, and R ² may be hydrogen, 1-β-D-glucopyranosyl , 2- (1-β-D-glucopyranosyl) -1-β-D-glucopyranosyl, 2,3-bis (1-β-D-glucopyranosyl) -1-β-D-glucopyranosyl, 2- (1-α -L-rhamnopyranosyl) -1-β-D-glucopyranosyl, 2- (1-α-L-rhamnopyranosyl) -3- (1-β-D-gluco-pyranosyl) -1-β-D-glucopyranosyl or 2- (1-β-D-xylopyranosyl) -3- (1-β-D-glucopyranosyl) -1-β-D-glucopyranosyl. In Rebaudioside A, the R ¹ group is 1-β-D-glucopyranosyl and the R ² group is -2,3-bis (1-β-D-glucopyranosyl) -1-β-D-glucopyranosyl).

Although stevia leaves typically contain only about 1.4 weight percent rebaudioside A, to increase the amount of rebaudioside A in the sweetener to at least about 85% by weight Reb A or even up to 95% by weight or 98% by weight or more Reb A, cleaning methods are often used, while the remaining ingredients, primarily, are residual amounts of other steviol glycosides, etc. A sweetener based on Reb A, that is, Reb A isolated from stevia leaves, or a stevia extract processed to increase the relative amount of Reb A, has been widely used in the food industry. After receiving the status of GRAS ("Generally Recognized As Safe", that is, generally recognized as safe), an approval mechanism widely used in the food and beverage industry, the Reb A sweetener has become a popular natural, intense sweetener in foods and drinks. Reb A is about 200 times sweeter than sucrose. Unfortunately, the sweet taste of Reb A-based sweeteners is accompanied by problems associated with extraneous tastes in many beverage compositions, in particular, for example, carbonated drinks with cola additives, which include, for example, delayed sweetness, a bitter aftertaste, liquorice and / or a persistent aftertaste. In particular, bitterness flavors are thought to result in lower sales of beverages containing Reb A-based sweeteners, such as diet carbonated soft drinks. For example, such off-flavors become more pronounced in cola-supplemented diet carbonated soft drinks that contain Reb A sweeteners than other formulations, for example, cola-free diet carbonated soft drinks.

Thus, the aim of the present invention is to provide new sweeteners having the desired taste and nutritional properties. Another goal is to provide food products, such as drinking products. The goal of at least some embodiments of the invention (that is, not necessarily all embodiments of the invention) is to provide drinks such as colas and other drinkable products having the desired taste and lower calorie content. The aim of at least some (but not necessarily all) embodiments of the invention is to provide organic and / or natural drinks and other drinkable products. These and other objectives, features and advantages of the invention or certain embodiments of the invention will be apparent to those skilled in the art from the following disclosure and description of exemplary embodiments.

SUMMARY OF THE INVENTION

The present invention relates to new sweeteners and food and drinkable products, as further disclosed and described below, which include a sweetening amount of rebaudioside D (Reb D), i.e., contain Reb D present in a sweetening amount. Other aspects of the present invention relate, for example, to beverage products containing Reb D as a sweetener, including drinks (e.g., carbonated soft drinks such as cola), beverage concentrates, organic and / or natural drinks, and other natural drinkable products (i.e., drinkable products prepared essentially only from organic (i.e. obtained without the use of chemical fertilizers, pesticides or preservatives) or only natural ingredients). Reb D has a sweetness similar to Reb A, however, it has been found to have a more palatable taste profile than Reb A and many other steviol glycosides, for example, in cola-like drinks.

According to a first aspect, there is provided a cola-type carbonated drinking product comprising carbonated water, an acidifier containing at least one acid, rebaudioside D present in a sweetening amount, and a flavoring comprising cola flavoring. In some embodiments, rebaudioside D is the only intense sweetener, or even the only sweetener, present in the beverage in an amount that gives the beverage a noticeable sweetness. In other embodiments, a cola-type carbonated drinking product also includes an additional sweetener, such as at least one sweetener selected from the group consisting of other rebaudiosides, for example rebaudioside A, sucrose, monatin, thaumatin, monellin, brazzein, L-alanine, glycine , Luo Han Guo, ernandulcin, phyllodulcin, trilobatin and combinations of any of them. If desired, each sweetener ingredient in the beverage product is a high intensity sweetener, for example a natural high intensity sweetener. If desired, any of the beverage products disclosed herein includes one or more non-potent sweeteners, for example sucrose, high fructose corn syrup, erythritol, D-tagatose, and / or others. In some embodiments, rebaudioside D provides at least 10% complete sweetening of a carbonated drink product containing cola, or at least 20% full sweetening, or at least 30% full sweetening, or at least 40% full sweetening, or at least half full sweetening, or at least 60% full sweetening, or at least 70% full sweetening, or at least 80% full sweetening, or at least 90% full sweetening. In some embodiments, rebaudioside D is at least 10% by weight (sometimes abbreviated herein as “% by weight” or “weight. Percent”, etc.) of the total weight of intense sweeteners in a cola type drinkable product. . In some other embodiments, rebaudioside D is at least 20% by weight of all intense sweeteners in a cola drink or at least 30% by weight, or at least 40% by weight, or at least half of the total weight intense sweeteners, or at least 60% by weight, or at least 70% by weight, or at least 80% by weight, or at least 90% by weight. In some other embodiments, rebaudioside D is at least 10% by weight of all sweetening ingredients in a cola type drink product, or at least 20% by weight, or at least 30% by weight, or at least 40% by weight or at least half of the total weight of the sweeteners, or at least 60% by weight, or at least 70% by weight, or at least 80% by weight, or at least 90% by weight. If desired, each sweetening ingredient in any such embodiment is a high intensity sweetener, i.e. an intense sweetener. If desired, each sweetening ingredient in any such embodiment is an organic sweetener. If desired, each sweetening ingredient in any such embodiment is a natural sweetener. If desired, each sweetening ingredient in any such embodiment is rebaudioside. If desired, each sweetening ingredient in any such embodiment is a steviol glycoside.

According to exemplary embodiments of the invention, at least one acid of a carbonated cola drink 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 an acidifier includes or essentially consists of lactic acid, tartaric acid and citric acid, or an acidifier including t or essentially consists of lactic acid and at least one of tartaric and citric acids. The beverage product may include a beverage concentrate or may include a cola diet soft carbonated beverage. In some embodiments, the rebaudioside D sweetener has a purity of at least 95%, that is, it contains at least 95% by weight of rebaudioside D. Rebaudioside D, if required, is represented by a supersaturated solution of rebaudioside D or a thermostable anhydrous form of rebaudioside D. If required , such a supersaturated solution of rebaudioside D or a thermostable anhydrous form of rebaudioside D is added to the beverage concentrate, i.e. syrup, during production and bottling (or other packaging method) on Jitka full strength (that is, single strength or ready-to-eat).

According to another aspect, there is provided a natural carbonated cola drink product containing carbonated water, a natural acidifier containing at least one natural acid, rebaudioside D present in a sweetening amount, and a natural flavor containing cola flavor. In some embodiments, rebaudioside D is the only sweetener present in the beverage in an amount that would give the beverage a noticeable sweetness in the absence of Reb D. In some other embodiments, the carbonated cola drink also includes an additional sweetener, such as at least one a sweetener selected from the group consisting of other rebaudiosides, for example rebaudioside A, sucrose, monatin, thaumatin, monellin, brazzein, L-alanine, glycine, Luo Han Guo, e nandultsina, fillodultsina, trilobatina and combinations of any of them. If desired, one or more natural, non-intense sweeteners may be included in any of these natural cola drinkable products. In some embodiments, rebaudioside D provides at least 10% of the total sweetening of a natural carbonated drink product such as cola, or at least 20% of the full sweetening, or at least 30% of the full sweetening, or at least 40% of the full sweetening, or at least half full sweetening, or at least 60% full sweetening, or at least 70% full sweetening, or at least 80% full sweetening, or at least 90% full sweetening. According to some such embodiments of a natural cola type drinkable product, rebaudioside D is at least 10% by weight of the total weight of the intense sweeteners in the cola type drinkable product. In some other embodiments, rebaudioside D is at least 20% by weight of all intense sweeteners in a cola type drinkable product, or at least 30% by weight, or at least 40% by weight, or at least half of the total the weight of intense sweeteners, or at least 60% by weight, or at least 70% by weight, or at least 80% by weight, or at least 90% by weight. In some other embodiments, rebaudioside D comprises at least 10% by weight of all sweetening ingredients in any such natural drinkable product such as cola, or at least 20% by weight, or at least 30% by weight, or at least 40% by weight, or at least half of the total weight of sweeteners, or at least 60% by weight, or at least 70% by weight, or at least 80% by weight, or at least 90% by weight . If desired, each sweetening ingredient in any such embodiment is a high intensity sweetener, i.e. an intense sweetener. If desired, each sweetening ingredient in any such embodiment is an organic sweetener. If desired, each sweetening ingredient in any such embodiment is a natural sweetener. If desired, each sweetening ingredient in any such embodiment is rebaudioside. If desired, each sweetening ingredient in any such embodiment is a steviol glycoside.

The natural drinkable products disclosed herein include, for example, a beverage concentrate, for example a beverage concentrate for the preparation of a cola diet soft drink. The natural drinkable products disclosed herein also include, for example, a ready-to-drink cola-type, carbonated soft drink, if required, in a single-use container.

In some embodiments, rebaudioside D is a natural ingredient isolated from an extract containing steviol glycosides, that is, an extract from a stevia plant. In such embodiments, the ingredient added to the beverage product to provide a sweetening amount of rebaudioside D, in some cases referred to herein as the sweetener Reb D, may have a purity of 95% or more by weight rebaudioside D. Rebaudioside D, if required, is presented as a supersaturated a solution of rebaudioside D or a thermostable anhydrous form of rebaudioside D. According to exemplary embodiments, rebaudioside D is present in a natural drinkable product in an amount of 50 ppm or more. up to 1500 ppm, for example from 100 ppm up to 1200 ppm A natural cola drinkable product, if desired, also includes at least one additional ingredient, for example, one or more additional ingredients selected from the group consisting of fruit juice, vegetable juice, pulp, flavors, colorants, vitamins, trace elements, electrolytes, erythritol , tagatoses and glycerin.

In some non-limiting examples of the beverage products disclosed herein, rebaudioside D may provide from 50% to 99.9% of the total sweetening of a natural cola drink, while another sweetener provides from 0.1% to 50% of the total sweetening. In some exemplary embodiments, rebaudioside D provides from 80% to 99.9% of the complete sweetening of a natural carbonated drink product such as cola, and one or more other sweeteners provide from 0.1% to 20% of the complete sweetening, for example, another sweetener is selected from the group consisting of rebaudioside A, monatin, thaumatin, monellin, brazzein, L-alanine, glycine, Lo Han Guo, ernandulcin, phyllodulcin, trilobatin and combinations of any of them. In some embodiments of the carbonated or other cola drink products disclosed herein, including a Reb D sweetener, rebaudioside D, or a Reb D sweetener, provides at least 20% of the total sweetening of the drinkable product.

According to another aspect, there is provided a drinking product comprising water, an acidifying agent containing at least one acid, rebaudioside D present in a sweetening amount, alone or with other sweeteners, and a flavoring, for example, based on cola nut or other cola flavoring. In some embodiments, rebaudioside D is the only sweetener present in the beverage in an amount that gives the beverage a noticeable sweetness. In some other embodiments, the potable product also includes one or more additional sweeteners, such as at least one sweetener selected from the group consisting of other rebaudiosides, for example rebaudioside A, sucrose, monatin, thaumatin, monellin, brazzein, L-alanine, glycine, Luo Han Guo, ernandulcin, phyllodulcin, trilobatin and combinations of any of them.

According to yet another aspect, there is provided a carbonated cola-type drinkable product containing carbonated water, an acidifier containing at least one acid, rebaudioside D present in a sweetening amount, rebaudioside A present in a sweetening amount, and a flavoring containing cola flavoring.

According to yet another aspect, there is provided a cola-type carbonated drinking product comprising carbonated water, an acidifier containing at least one acid, rebaudioside D present in a sweetening amount, sucrose present in a sweetening amount, and a flavoring containing cola flavoring. If desired, the carbonated cola-type drinkable product further includes rebaudioside A, present in a sweetening amount.

According to another aspect, there is provided a carbonated cola-type drinkable product containing carbonated water, an acidifier containing at least one acid, rebaudioside D present in a sweetening amount, rebaudioside A present in a sweetening amount, a non-intense sweetener present in a sweetening amount, where a non-sweetening sweetener selected from sucrose and high fructose corn syrup, and a flavor containing cola flavor.

One skilled in the art will understand, in view of the advantages of the foregoing and subsequent description of certain exemplary Reb D sweeteners, food products, such as drinks, and other beverage products disclosed herein, that at least some embodiments of the invention include improved or alternative compositions suitable to provide the desired taste, nutritional properties, etc. These and other aspects, features and advantages of the invention or certain embodiments of the invention will also be apparent to those skilled in the art from the following description of exemplary embodiments.

Brief Description of the Drawings

The above and other features and advantages of the present invention will be more apparent from the following detailed description of illustrative embodiments, taken in conjunction with the accompanying figures, in which:

In FIG. 1 shows the initial sweetness indices for various characteristics of sweeteners in water: sucrose, aspartame, sucralose, rebaudioside A and rebaudioside D.

In FIG. 2 shows the perception of sweetness for rebaudioside A.

In FIG. 3 shows the perception of bitterness for rebaudioside A.

In FIG. 4 shows the perception of sweetness for rebaudioside D and rebaudioside A.

In FIG. 5 shows the perception of bitterness for rebaudioside D and rebaudioside A.

In FIG. Figure 6 shows the initial sweetness indicators for various characteristics of sweeteners in water: 8.5 Brix sucrose, 606 ppm. rebaudioside A and 606 ppm rebaudioside D.

In FIG. 7 shows the initial sweetness values for various characteristics of sweeteners in water: 5.4 Brix sucrose, 360 ppm rebaudioside A and 360 ppm rebaudioside D.

In FIG. Figure 8 shows the initial sweetness indices for various characteristics of sweeteners in water at several concentrations of sucrose, rebaudioside A and rebaudioside D.

In FIG. Figure 9 shows the relative sweetness indices of sweeteners in water: a 13.3 Brix sucrose solution, 1200 ppm. rebaudioside A and 1200 ppm rebaudioside D.

In FIG. 10 shows the relative sweetness sweeteners in water: 8.5 Brix sucrose solution, 606 ppm. rebaudioside A and 606 ppm rebaudioside D.

In FIG. 11 shows the relative sweetness indices of sweeteners in water: a 5.4 Brix sucrose solution, 360 ppm. rebaudioside A and 360 ppm rebaudioside D.

In FIG. 12 shows the relative sweetness indices of sweeteners in water at several concentrations of sucrose, rebaudioside A and rebaudioside D.

In FIG. 13 shows the initial sweetness indices for various characteristics of 606 ppm. rebaudioside D in water, non-carbonated beverage base and carbonated beverage base.

In FIG. 14 shows the initial sweetness values for various characteristics of 606 ppm. rebaudioside A in water, a non-carbonated beverage base and a carbonated beverage base.

In FIG. 15 shows initial sweetness values for various characteristics of 8.5 Brix sucrose in water, non-carbonated beverage base and carbonated beverage base.

In FIG. 16 shows the initial sweetness values for various characteristics of 360 ppm. rebaudioside D in water, non-carbonated beverage base and carbonated beverage base.

In FIG. 17 shows initial sweetness values for various characteristics of 360 ppm. rebaudioside in water, a non-carbonated beverage base and a carbonated beverage base.

In FIG. 18 shows sweetness indices for various characteristics of 5.4 Brix sucrose in water, non-carbonated beverage base and carbonated beverage base.

In FIG. 19 shows the perception of sweetness for 400 ppm. rebaudioside A and rebaudioside D and mixtures of the two, a carbonated beverage containing cola.

In FIG. 20 shows the perception of bitterness for 400 ppm. rebaudioside A and rebaudioside D, and mixtures thereof, in a carbonated drink containing a cola.

In FIG. Figure 21 shows the perception of anise / licorice aftertaste for 400 ppm. rebaudioside A and rebaudioside D, and mixtures thereof, in a carbonated drink containing a cola.

FIG. 22 shows the structure of rebaudioside A and rebaudioside D.

Various possible examples and embodiments of the invention disclosed in this application will be apparent to a person skilled in the art, taking into account the advantages of the present description. When used in the present description, the phrases "some embodiments", "some examples of execution", "examples of execution" and similar phrases mean that such embodiments are only non-limiting examples of the object of the invention, and that alternative or various embodiments are not excluded. Unless otherwise specified or unless otherwise indicated by the context in which it is described, alternative elements or features in the embodiments and examples below, as well as in the Summary of the invention above, are interchangeable with each other. Thus, an element described in one example may be replaced by one or more corresponding elements described in another example. Similarly, optional or non-essential features disclosed in relation to a particular embodiment or example should be considered disclosed for use in any other embodiment of the disclosed object. More generally, the elements of the examples should be considered disclosed generally for use with other aspects and examples of the devices and methods disclosed in this application. A reference to an ingredient or an ingredient that is functional, that is, capable of performing one or more functions, tasks and / or operations or the like, means that it can perform explicitly specified function (s), task (s) and / or operation (s) in at least some embodiments, and can be fully functional to also perform one or more other functions, tasks, and / or operations. Although the present description includes specific examples, including currently preferred methods or embodiments, those skilled in the art will appreciate that there are numerous variations and modifications that fall within the spirit and scope of the invention as defined in the appended claims. Each word and phrase used in the claims should include all their vocabulary meanings corresponding to their use in the present description and / or their technical and industrial application in any relevant field of technology. The indefinite articles, such as "a" and "an", and the definite article "the", as well as other similar words and phrases, in the original text of the application are used in the claims according to the ordinary and traditional method in patents, and mean "at least at least one or one or more. The word “comprising” is used in the claims according to a traditional, non-limiting meaning, that is, means that the product or method defined by the claims, if required, may also have additional features, elements, etc., in addition to those directly indicated.

Some aspects of the present invention are based on the unexpected discovery that rebaudioside D in aqueous solution, e.g., carbonated and non-carbonated drinks with cola supplementation (also with or without other flavorings), has more pleasant organoleptic properties than rebaudioside A at the same concentration ( or the same level of sweetening) in such compositions. It should be understood that when used in the present description, the term "rebaudioside D" means steviol-glycoside rebaudioside D, for example, stevia extract, purified to increase the relative amount (concentration) of rebaudioside D, as further discussed below. As noted above, the disadvantage of using rebaudioside A as a sweetener is that it gives off-flavors, such as bitterness, which is usually an undesirable organoleptic characteristic for a sweetener.

As shown in FIG. 22, the chemical structure of Reb D is very similar to the structure of Reb A.

The difference between these compounds is in the C-19 ester group. Reb A ester contains one glucose, while Reb D has glucose-glucose (see the area circled in the structure above).

In the book "Stevia, The genus Stevia", edited by Douglas Kinghorn (2002), structural differences, sweetness and taste quality of various steviol glycosides are presented on page 138. Relative taste quality compared to stevioside ( that is, stevioside is rated 0), rebaudioside D has a higher rating (+3) than in the case of rebaudioside A having a rating (+2). However, specific taste characteristics that affect the quality of the taste have not been individually evaluated. The sweetness of rebaudioside A was reported to be 242, while the sweetness of rebaudioside D was 221. Accordingly, rebaudioside D, according to Kinghorn, showed sweetness about 10% less than the sweetness of rebaudioside A.

It was unexpectedly found that rebaudioside D in aqueous solution, acidic aqueous solution and acidic aqueous carbonated solution gives significantly less bitterness than rebaudioside A at the same concentration and in identical compositions. It has also been unexpectedly found that rebaudioside D in aqueous solution, acidic aqueous solution and acidic aqueous carbonated solution gives the same or significantly higher sweetness than rebaudioside A at the same concentration in identical compositions. This seems unexpected, given Kinghorn's data, according to which rebaudioside D gives a lower sweetness than rebaudioside A.

As noted above, it was determined that extraneous flavors from rebaudioside A are more problematic and noticeable in diet soda soft drinks like cola, i.e. when using rebaudioside A in a sweetening amount to sweeten carbonated soft drinks like cola than in drinks of a different composition for example in cola-free diet carbonated soft drink compositions (for example, in drinkable products with the addition of fruit or citrus juices). It has been unexpectedly found that drinkable products, such as diet soda non-alcoholic cola drinks, sweetened with rebaudioside D, according to the invention exhibit improved palatability compared to if they were sweetened with rebaudioside A. In some such embodiments, a cola drink, sweetened with rebaudioside D, it has a sweetness that is more like the sweetness provided by sucrose than the sweetness of drinkable products sweetened with rebaudioside A. According to some In other aspects, the invention provides a drinkable product containing water (e.g., sparkling water), an acidifier containing at least one acid, and a Reb D sweetener, i.e., a sweetener comprising at least a sweetening amount of rebaudioside D. Preferably, The drinkable product is a diet soda soft drink with cola supplement containing cola flavor.

The drinkable products disclosed herein, including, for example, cola drinkable products, if desired, include rebaudioside D in an amount in which rebaudioside D provides at least 10 percent of the complete sweetening of the drinkable product. When used in the present description, the term "complete sweetening of the drinkable product" includes the sweetness of the drinkable product created by all without exception sweetening ingredients, according to the assessment of the group of tasters. The term “sweetening ingredient,” as used herein, is a substance that is sweet in its own right and that directly gives the drink product a sweetness that is noticeable to a group of tasters. As used herein, the term “rebaudioside D present in a sweetening amount” refers to rebaudioside D present in an amount sufficient to give the drink product a sweetness that is noticeable to the group of tasters.

A drinkable product, including, for example, a cola drinkable product, if required, includes rebaudioside D in such an amount that rebaudioside D is at least 10% by weight of the total weight of the sweetening ingredients in the drinkable product. As used herein, the term “total weight of sweetening ingredients in a drinkable product” includes the total weight of one or more sweetening ingredients (defined above) included in the drinkable product. Some embodiments include rebaudioside D without other sweetening ingredients, some embodiments include rebaudioside D with one other sweetening ingredient, and some embodiments include rebaudioside D with more than one other sweetening ingredient. In some such embodiments, other sweetening ingredients include or essentially consist of one or more high intensity sweeteners. In some such embodiments, high-calorie sweeteners (e.g., sucrose) are excluded from other sweetening ingredients.

Similarly, in some embodiments, a natural drinking product is provided comprising water, an acidifier containing at least one acid, rebaudioside D, and a flavoring comprising cola flavoring. A natural drinkable product may contain mainly natural ingredients or, in some embodiments, only natural ingredients. If desired, include other sweeteners that are selected from the group consisting of rebaudioside A, sucrose, monatin, thaumatin, monellin, brazzein, L-alanine, glycine, Lo Han Guo (for example, containing mogroside V), ernandulcin, phyllodulcin, trilobatin and combinations of any of them.

As an alternative to the use of an artificial acidifier, phosphoric acid, which is usually part of non-alcoholic drinks with cola additives, at least one acid, if required, may include one or more acids selected from the group consisting of citric acid, malic acid, instead of phosphoric 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 example, in some embodiments, the acidifier does not include phosphoric acid and includes or essentially consists of lactic acid, tartaric acid and citric acid, and in some embodiments, the acidifier includes or essentially consists of lactic acid and at least one of tartaric and citric acids.

The solubility in water of commercially available Reb D is low, therefore, according to some embodiments of the invention, rebaudioside D is provided as a supersaturated solution of rebaudioside D in the beverage products disclosed herein. When used in the present description, the term "saturated" refers to the point of maximum concentration at which a solution of a substance (for example, a solution of rebaudioside D) can no longer dissolve this substance. The saturation point of a substance depends on the temperature of the liquid in which the substance is dissolved, as well as on the chemical properties of the liquid and the substance to be dissolved (for example, water and / or rebaudioside D). As used herein, the term “supersaturated” refers to a solution that contains more dissolved material (eg, rebaudioside D) than a saturated solution. Supersaturated solutions are usually obtained by changing one or more parameters of a saturated solution, such as, for example, temperature, volume (for example, by evaporation), pressure, or the like.

Solutions called supersaturated here and in the appended claims are solutions in which the concentration of rebaudioside D exceeds the concentration that can be obtained by dissolving without heating. Saturated and supersaturated solutions of rebaudiosides D are described in detail in the US application for utility model 12 / 700,223 (of the present applicant), filed February 4, 2010, entitled "Method to Increase Solubility Limit of Rebaudioside D in an Aqueous Solution", the entire description of which is included in this application by sending.

According to some embodiments of the invention, a rebaudioside D sweetener is provided in the form of a thermostable anhydrous form of rebaudioside D in the beverage products disclosed herein (eg, cola drinkable products). When used in relation to the forms of rebaudioside D, the term “anhydrous” means essentially anhydrous and, more specifically, either does not contain or contains a reduced amount of hydrates associated with rebaudioside D, while it has the property or characteristic of forming, when heated, stable aqueous a solution of more than 500 ppm and up to about 3000 ppm or more.

Hygroscopic activity can cause the absorption of water into some anhydrous rebaudioside D after contact with moisture, including, for example, exposure to water vapor for some time in the surrounding atmosphere. An elemental analysis of anhydrous rebaudioside D for this reason may indicate the presence of water. Rebaudioside D, which has absorbed water due to hygroscopic activity, is, however, anhydrous within the term used in the present description if it does not contain or contains a reduced amount of hydrates and, therefore, has the property or characteristic to form, when heated, a stable aqueous solution. An anhydrous compound suitable for use in at least some exemplary sweeteners, solutions, ingredients, products, compositions and methods disclosed herein is intended to be represented by the formula:

wherein R ¹ is 2- (1-β-D-glucopyranosyl) -1-β-D-glucopyranosyl and R ² is 2,3-bis (1-β-D-glucopyranosyl) -1-β-D- glucopyranosyl. The compound of the presented formula may also be referred to here and in the appended claims as anhydrous Reb D or thermostable anhydrous rebaudioside D. Thermostable anhydrous forms of rebaudioside D are described in detail in US Application for Utility Model 12 / 612,374 (of the present applicant), filed November 4, 2009, entitled "Method to Improve Water Solubility of Rebaudioside D", the entire description of which is incorporated into this application by reference.

According to some exemplary embodiments, the Reb D sweetener is provided in the form of a supersaturated solution of rebaudioside D. Rebaudioside D, if required, is provided as, or obtained from, a purified extract containing at least 10.0% by weight of rebaudioside D. Some exemplary sweeteners Reb D include even higher levels of rebaudioside D either in the starting extract or as a result of purification of the starting extract, for example at least 15% by weight of rebaudioside D, at least 20% by weight, at least 30% by weight, m at least 40% by weight, at least 50% by weight, at least 60% by weight, at least 70% by weight, at least 80% by weight, at least 85% by weight, at least 90% by weight, at least 93% by weight, at least 95% by weight, at least 97% by weight, at least 98% by weight, or at least 99% by weight of rebaudioside D.

As discussed above, other steviol glycosides, such as other rebaudiosides, such as rebaudioside A, stevioside and the like, can be used to sweeten with Reb D sweetener in cola and other drinking products disclosed herein. These compounds can be obtained by extraction or similar processes from a stevia plant. Stevia (e.g. Stevia rebaudiana Bertoni) is a sweet-tasting plant. The leaves contain a complex mixture of natural diterpenic glycosides that have a sweet taste. Steviol glycosides and rebaudiosides are stevia ingredients that add sweetness. As discussed above, usually such compounds have turned out to include stevioside (4-13% dry weight), steviolbioside (trace amount), rebaudiosides, including rebaudioside (2-4%), rebaudioside B (trace amount), rebaudioside C (1-2%), rebaudioside D (trace amount) and rebaudioside E (trace amount), as well as dulcoside (0.4-0.7%). The following non-sweet taste elements were also found in the leaves of stevia plants: labdan, diterpen, triterpenes, sterols, flavonoids, essential oils, pigments, resins and inorganic substances. Typically, the beverage products disclosed herein, including, for example, cola drink products, if desired, include at least one other steviol glycoside along with rebaudioside D, that is, a drink product including rebaudioside D may also contain rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside E, stevioside, steviolbioside, dulcoside A, Stevia rebaudiana extract, or mixtures thereof.

Stevia leaf extracts can be purified to concentrate the selected stevia extract ingredient. Given the advantages of the present description, a person skilled in the art will be able to purify the Stevia rebaudiana extract to selectively isolate a specific steviol glycoside. For example, column chromatography may be used to separate rebaudioside D from other steviol glycosides. After chromatographic separation, rebaudioside D, if required, is subjected to recrystallization at least once, or at least two times, or at least three times, to obtain a stevia extract containing rebaudioside D of the desired purity. In some embodiments, a stevia extract used as a Reb D sweetener in a cola or other beverage disclosed herein includes rebaudioside D having a purity of 93% or higher, or 94% or higher, or 95% or higher, or 96% or higher, or 97% or higher, or 98% or higher, or 99% or higher by weight of rebaudioside D. In some embodiments, the “rebaudioside D” or “Reb D” sweetener used is a stevia extract with a concentration or purity of Reb D 93% or higher by weight.

In addition to rebaudioside D, one or more additional sweeteners may be included in the beverage products disclosed herein, including, for example, cola-type beverage products, if desired. Such optional additional sweeteners include natural and artificial or synthetic sweeteners. Suitable sweeteners and combinations of sweeteners are selected according to the desired nutritional properties, taste characteristics of the drink, mouthfeel and other organoleptic factors. According to some exemplary embodiments of the beverage products disclosed herein, including, for example, cola-type beverages, the total weight of the sweeteners includes at least 10.0% by weight of rebaudioside D. Some exemplary embodiments of the beverage products disclosed herein (e.g. , cola drinkable products) include rebaudioside D in an amount of at least 20% by weight of the total weight of the sweetening ingredients. Some exemplary embodiments of the beverage products disclosed herein (e.g., cola type beverage products) include rebaudioside D in an amount of at least 25% by weight of the total weight of the sweetening ingredients. Some examples of the implementation of the drinking products disclosed in this application (for example, cola type drinking products) include rebaudioside D in an amount of at least 30% by weight of the total weight of the sweetening ingredients. Some exemplary embodiments of the beverage products disclosed herein (e.g., cola-type beverage products) include rebaudioside D in an amount of at least 40% by weight of the total weight of the sweetening ingredients. Some examples of the implementation of the drinking products disclosed in this application (for example, cola type drinking products) include rebaudioside D in an amount of at least 50% by weight of the total weight of the sweetening ingredients. Some examples of the performance of the beverage products disclosed herein (e.g., cola type beverage products) include rebaudioside D in an amount of at least 60% by weight of the total weight of the sweetening ingredients. Some examples of the implementation of the drinking products disclosed in this application (for example, cola type drinking products) include rebaudioside D in an amount of at least 70% by weight of the total weight of the sweetening ingredients. Some exemplary embodiments of the beverage products disclosed herein (e.g., cola type beverage products) include rebaudioside D in an amount of at least 75% by weight of the total weight of the sweetening ingredients. Some exemplary embodiments of the beverage products disclosed herein (e.g., cola type beverage products) include rebaudioside D in an amount of at least 80% by weight of the total weight of the sweetening ingredients. Some exemplary embodiments of the beverage products disclosed herein (e.g., cola type beverage products) include rebaudioside D in an amount of at least 90% by weight of the total weight of the sweetening ingredients. Some exemplary embodiments of the beverage products disclosed herein (e.g., cola type beverage products) include rebaudioside D in an amount of at least 95% by weight of the total weight of the sweetening ingredients. Some examples of the implementation of the drinking products disclosed in this application (for example, cola type drinking products) include rebaudioside D in an amount of at least 99% by weight of the total weight of the sweetening ingredients.

For example, in some embodiments, in which a drinkable product (e.g., a cola drinkable 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, Luo Han Guo, ernandulcin, phyllodulcin, trilobatin, as well as combinations of any of them, sweetening ingredients consist of from 20% by weight to 99.9% by weight of rebaudioside D and from 0.1% by weight to 80% by weight 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 of rebaudioside D and from 0.1% by weight to 20% by weight of other high-intensity sweeteners . In addition, the ratio of rebaudioside D to other high-intensity sweeteners in such a drinkable product includes any mixture of 1: 5 and 99: 1 rebaudioside D: other high-intensity sweeteners.

In some embodiments of the beverage products disclosed herein, including, for example, cola-type beverage products, the beverage products include rebaudioside D in an amount in which rebaudioside D provides at least 10 percent of the total sweetening of the beverage product. Some examples of the implementation of the drinking products disclosed in this application (for example, cola type drinking products) include rebaudioside D in an amount providing at least 20% of the complete sweetening of the drinking product. Some examples of the implementation of the drinking products disclosed in this application (for example, cola type drinking products) include rebaudioside D in an amount providing at least 25% of the complete sweetening of the drinking product. Some examples of the implementation of the drinking products disclosed in this application (for example, cola-type drinking products) include rebaudioside D in an amount providing at least 30% of the complete sweetening of the drinking product. Some examples of the performance of the beverage products disclosed herein (e.g., cola type beverage products) include rebaudioside D in an amount providing at least 40% of the total sweetening of the beverage product. Some examples of the implementation of the drinking products disclosed in this application (for example, cola-type drinking products) include rebaudioside D in an amount providing at least 50% of the complete sweetening of the drinking product. Some examples of the implementation of the drinking products disclosed in this application (for example, cola type drinking products) include rebaudioside D in an amount providing at least 60% of the complete sweetening of the drinking product. Some examples of the implementation of the drinking products disclosed in this application (for example, cola type drinking products) include rebaudioside D in an amount providing at least 70% of the complete sweetening of the drinking product. Some examples of the performance of the beverage products disclosed herein (e.g., cola type beverage products) include rebaudioside D in an amount providing at least 75% of the total sweetening of the beverage product. Some examples of the implementation of the drinking products disclosed in this application (for example, cola-type drinking products) include rebaudioside D in an amount providing at least 80% of the complete sweetening of the drinking product. Some examples of the performance of the beverage products disclosed herein (e.g., cola type beverage products) include rebaudioside D in an amount providing at least 90% of the total sweetening of the beverage product. Some examples of the performance of the beverage products disclosed herein (eg, cola type beverage products) include rebaudioside D in an amount providing at least 95% of the total sweetening of the beverage product. Some examples of the performance of the beverage products disclosed herein (e.g., cola type beverage products) include rebaudioside D in an amount providing at least 99% of the total sweetening of the beverage product.

For example, in some embodiments, in which a drinkable product (e.g., a cola drinkable product) includes rebaudioside D, and one or more other sweeteners such as rebaudioside A, sucrose, monatin, thaumatin, monellin, brazzein, L-alanine, glycine, Luo Han Guo, ernandulcin, phyllodulcin, trilobatin, or combinations of any of them, from 20% to 99.9% of the complete sweetening of the drinkable product, if required, can provide rebaudioside D, and from 0.1% to 80% of the complete sweetening other sweeteners can provide, or from 50% to 99.9% of the total sweetening of the drinkable product is provided by rebaudioside D and from 0.1% to 50% of the complete sweetening is provided by other sweeteners, or from 80% to 99.9% of the complete sweetening of the drinkable product is provided by rebaudioside D and from 0.1% to 20% of the complete sweetening is provided by others sweeteners. In addition, the ratio of the sweetening provided by rebaudioside D to the sweetening provided by other sweeteners in such a drinkable product can be any ratio selected from 1: 5 and 99: 1, the sweetening provided by rebaudioside D to the sweetening provided by other sweeteners. It should be understood that in the present description, a reference to the sweetness or sweetening provided by rebaudioside D or another sweetener means sweetening provided in the context of the beverage product in question (eg, a cola drink product). Thus, for example, the sweetness or sweetening provided by rebaudioside D included in a particular beverage composition means the sweetness or sweetening provided by rebaudioside D, including any sweetening effect caused by other ingredients of the beverage. Likewise, the sweetening provided by the other sweetener included in said beverage composition means the sweetening provided by said sweetener, including any sweetening effect caused by other ingredients of the drink.

According to some embodiments of the invention, in addition to rebaudioside D, a drinkable product (e.g., a cola drinkable product) containing rebaudioside D includes one or more other suitable ingredients, for example, but without limitation, one or more preservatives, flavor modifiers or additives, taste masking, flavoring, other ingredients extracted with rebaudioside D, or a combination of any of these and / or other ingredients suitable for consumption. Other sweeteners, if desired, to be included in a drinkable product containing Reb D as described herein include, for example, one or more natural or synthetic sweeteners. Such other included sweeteners may be intense sweeteners (i.e., at least two times sweeter than sucrose) or non-intense sweeteners. For example, such other sweeteners can typically be one or more other steviol glycosides extracted with rebaudioside D, sucrose, one or more sweeteners such as thaumatin, monatin, monellin, brazzein, L-alanine, glycine, Lo Han Guo , ernandulcin, phyllodulcin and trilobatin or combinations of any of them.

Some exemplary embodiments provide ready-to-drink drinkable products (eg, cola-type drinkable products) containing water and Reb D, as disclosed herein, wherein rebaudioside D is present in the beverage in an amount (i.e., concentration) of 100 ppm. up to 1200 ppm rebaudioside D in the drink. If required, the beverage product further includes one or more ingredients selected from the group consisting of acidifiers, fruit juices and / or vegetable juices, pulp, etc., flavors, colorants, preservatives, vitamins, trace elements, electrolytes, erythritol, tagatose , glycerin and carbon dioxide. Such ingredients are further described below. According to some exemplary embodiments, the beverage product is a beverage concentrate, that is, a beverage product that needs to be diluted to produce a ready-to-drink beverage.

According to embodiments of the invention, there is provided a drinking product comprising, for example, a cola-type drinking product containing water, an acidifier containing at least one acid, and Reb D, as disclosed herein. In some exemplary embodiments of such drinkable products, Reb D may consist essentially of an extract of stevia, for example a natural extract from leaves of a stevia plant, if desired, a natural extract from stevia leaves that have a concentration of rebaudioside D, based on the weight of dry leaves, at least at least 3.0% by weight of rebaudioside D. In some embodiments, such a natural extract is purified to a purity of at least 90% by weight, at least 93% by weight, at least 95% by weight, at least 97% by weight weight, at least 98% by weight or at least 99% by weight of rebaudioside D. In some embodiments, the drinkable product includes a purity of at least 93% by weight of rebaudioside D or even at least 95% by weight of rebaudioside D, at least 97% by weight the weight of rebaudioside D or at least 99% by weight of rebaudioside D. If required, Reb D is present in the beverage (eg, cola drink) in an amount sufficient to provide a concentration of rebaudioside D ranging from 50 ppm. up to 1500 ppm in a drink, for example from 200 ppm up to 700 ppm

Some examples of the execution of drinking products (for example, containing cola of drinking products) further include one or more other suitable beverage ingredients, for example fruit juices and / or vegetable juices, pulp, etc., flavors, colorants, preservatives, vitamins, trace elements, electrolytes erythritol, tagatose, glycerin and carbon dioxide, as further described below. Such beverage products may be presented in any suitable form, for example, in the form of a beverage concentrate or a carbonated, ready-to-drink beverage.

As an advantage, in some embodiments, Reb D is present in a beverage including, for example, a cola-type drinkable product, in an amount sufficient to provide rebaudioside D in an amount (i.e., concentration) of 360 ppm. up to 1200 ppm rebaudioside A, while the drinking product exhibits lower bitterness, as determined by the expert group of tasters, compared to the identical drinking product in which rebaudioside D is replaced by rebaudioside A in the same concentration.

According to embodiments of the invention, there is provided a natural drinking product (eg, a natural drinking product of cola type) containing water, an acidifier containing at least one acid, and a stevia extract (as it is or after purification) having a purity of at least 40% by the weight of rebaudioside D, for example at least 50% by weight, at least 60% by weight, at least 70% by weight, at least 80% by weight, at least 90% by weight or at least 95% by weight of rebaudioside D. According to some examples of execution, that These natural drinkable products further include one or more other beverage ingredients, as further described below.

Some aspects of the present description relate to the "concentration" of solutions, which is used to indicate the amount of solute in a given amount of solvent or solution. There are many ways to express concentration. For example, the concentration can be determined in units of mass per unit volume (e.g., mg / ml, mg / cm ³ , etc.), mass percent (which is simply the mass of solute divided by the total mass of the solution and multiplied by 100% (e.g. weight percent, percent by weight, weight percent,% by weight, w / w, etc.)), volume percent (which is simply the volume of solute divided by the sum of the volumes of other ingredients and multiplied by 100% (e.g. volume percent, volume percent, v / v, etc.)), 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 in parts per million (which are defined as the mass of the ingredient in the solution divided by the total mass of the solution and multiplied by 10 ⁶ (e.g. ppm)).

You must understand that the term "about" is used throughout the text of the present description and the attached claims to take into account standard error and variation, such as when measuring, testing, etc., in the manufacture of a product, etc.

You must understand that liquids, drinks and other drinking products in accordance with the present description may have any of various numerous specific compositions. The composition of the drinkable product in accordance with the present description may vary to some extent, depending on factors such as the intended market segment for the product, its desired nutritional properties, taste characteristics, etc. For example, typically adding additional ingredients to a beverage composition of a particular embodiment, including any of the beverage compositions described below, is an option. Additional (that is, more and / or other) sweeteners may be added, flavorings, electrolytes, vitamins, fruit juices or other fruit products, tastants, masking agents, etc., flavor enhancers and / or or carbonated carbonated to change the taste, mouthfeel, nutritional properties, etc. Typically, a drinking product in accordance with the present description, including, for example, a cola-type drinking product, typically contains at least water, rebaudioside D, an acidifier and a flavoring. Examples of flavors that may be suitable for at least some of the compositions as described herein include cola flavors, citrus flavors, spicy flavors, and others. Carbonation in the form of carbon dioxide injection can be added to produce an effervescent effect. If necessary, preservatives can be added, depending on other ingredients, production technology, required shelf life, etc. If required, caffeine may be added. Some examples of drinks disclosed in this application are carbonated drinks with cola, usually containing carbonated water, a sweetener, cola nut extract and / or other flavoring, sugar color, at least one acid and, if necessary, other ingredients. Additional and alternative suitable ingredients are known to those skilled in the art, taking into account the advantages of the present description.

Drinking products disclosed in this application include drinking products, i.e. ready-to-drink liquid compositions, beverage concentrates, and the like. When used in the present description, the term "ready-to-eat" refers to a drink that can be consumed "as is". Thus, a ready-to-drink beverage does not require any dilution or addition of anything before consumption by the consumer. Drinking products include, for example, carbonated and non-carbonated soft drinks, draft drinks, frozen ready-to-drink drinks, coffee drinks, tea drinks, milk drinks, soft drinks powders, as well as liquid concentrates, water with syrups, water with additives, fruit juice and drinks with fruit juices, sports drinks and alcoholic products.

In some examples of ready-to-drink beverages disclosed herein, a drinkable product, including, for example, a cola-type drinkable product, contains 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 some examples of the ready-to-drink drinks disclosed in this application (for example, cola-type drinkable products), the drinkable product comprises from 50 ppm. up to 1500 ppm, from 200 ppm up to 700 ppm, from about 300 ppm up to about 700 ppm, from about 350 ppm up to about 650 ppm; from about 400 ppm up to about 600 ppm or from 450 ppm up to about 550 ppm rebaudioside D.

The terms “beverage concentrate”, “serving of beverage syrup” and “syrup” are used interchangeably throughout the text of the present description. At least some examples of the performance of the beverage concentrates in question are prepared using some initial volume of water to which additional ingredients are added. A single fortress beverage composition (i.e., a beverage composition at a concentration such that the beverage is ready to drink) can be obtained from a beverage concentrate or syrup by adding additional volumes of water to the concentrate to dilute it to a single fortress. As a rule, for example, drinks of a single fortress, including, for example, drinking products such as cola, can be prepared from concentrates by combining about 1 part of the concentrate with about 3-7 parts of water. In some embodiments, a single fortress beverage is prepared, compounds 1 part concentrate with 5 parts water. A beverage concentrate may, for example, be concentrated to dilute the beverage concentrate with water or another diluent in a one to one ratio to produce a ready-to-drink beverage, for dilution in a two to one ratio, for dilution in a three to one ratio, for dilution in a four to proportion one, for dilution in a proportion of five to one, for dilution in a proportion of six to one or more. In some embodiments, an additional portion of the water used to produce single fortress drinks is sparkling water. In some other embodiments, a single fortress beverage is prepared directly without concentrate and subsequent dilution.

In some embodiments of the beverage concentrates disclosed herein, including, for example, cola-containing beverage concentrates, beverage concentrates include rebaudioside D in an amount in which rebaudioside D provides at least 10 percent complete sweetening of the beverage concentrate. Some examples of the beverage concentrates disclosed herein (e.g., cola-type beverage concentrates) include rebaudioside D in an amount providing at least 20% of the total sweetening of the beverage concentrate. Some examples of the beverage concentrates disclosed herein (e.g., cola type beverage concentrates) include rebaudioside D in an amount providing at least 25% of the complete sweetening of the beverage concentrate. Some examples of the beverage concentrates disclosed herein (e.g., cola type beverage concentrates) include rebaudioside D in an amount providing at least 30% of the complete sweetening of the beverage concentrate. Some examples of the beverage concentrates disclosed herein (e.g., cola type beverage concentrates) include rebaudioside D in an amount providing at least 40% of the complete sweetening of the beverage concentrate. Some examples of the beverage concentrates disclosed herein (e.g., cola type beverage concentrates) include rebaudioside D in an amount providing at least 50% of the complete sweetening of the beverage concentrate. Some examples of the beverage concentrates disclosed herein (e.g., cola-type beverage concentrates) include rebaudioside D in an amount providing at least 60% of the complete sweetening of the beverage concentrate. Some examples of the beverage concentrates disclosed herein (e.g., cola beverage concentrates) include rebaudioside D in an amount providing at least 70% of the complete sweetening of the beverage concentrate. Some examples of the beverage concentrates disclosed herein (e.g., cola type beverage concentrates) include rebaudioside D in an amount providing at least 75% of the complete sweetening of the beverage concentrate. Some examples of the beverage concentrates disclosed herein (e.g., cola type beverage concentrates) include rebaudioside D in an amount providing at least 80% of the complete sweetening of the beverage concentrate. Some examples of the beverage concentrates disclosed herein (e.g., cola type beverage concentrates) include rebaudioside D in an amount providing at least 90% of the complete sweetening of the beverage concentrate. Some examples of the beverage concentrates disclosed herein (e.g., cola beverage concentrates) include rebaudioside D in an amount providing at least 95% of the complete sweetening of the beverage concentrate. Some examples of the beverage concentrates disclosed herein (e.g., cola type beverage concentrates) include rebaudioside D in an amount providing at least 99% of the complete sweetening of the beverage concentrate.

As used in the present description and in the appended claims, “sweetened syrup” is defined as a syrup that is sweet and contains at least one or more sweeteners. In some exemplary sweetened syrups disclosed herein, the syrup includes at least rebaudioside D. In some exemplary sweetened syrups disclosed in this application, the syrup comprises at least about 1000 ppm, about 1,500 m. d, about 2000 ppm, about 2500 ppm, about 3000 ppm, about 3500 ppm, about 4000 ppm, about 4500 ppm or about 5000 ppm rebaudioside D.

The embodiments of the natural drinkable products disclosed in this application are natural because they do not contain anything artificial or synthetic (including any coloring additives, regardless of the source) that are not usually expected to be found in food products. Thus, when used in this application, the "natural" composition of the drink is determined according to the following basic principles: Raw materials for obtaining a natural ingredient exist in nature or come from it. Biological synthesis, including fermentation and enzymes, can be used, but synthesis using chemical reagents is not used. Artificial colors, preservatives and flavorings are not considered natural ingredients. The ingredients can be processed or purified using some of these methods, including at least: physical processes, fermentation and enzymatic digestion. Appropriate cleaning processes and methods include, at least: absorption, adsorption, aggregation, centrifugation, grinding, heat treatment (baking, frying, cooking, baking), cooling, slicing, chromatography, coating, crystallization, cleavage, drying (spray, freeze drying) vacuum), evaporation, distillation, electrophoresis, emulsification, encapsulation, extraction, extrusion, filtration, fermentation, grinding, infusion, maceration, microbiological treatment (abomasum, enzymes), mixing, skin removal ery, percolation, cooling / freezing, pressing, soaking, washing, heating, stirring, ion exchange, lyophilization, osmosis, precipitation, salting out, sublimation, ultrasonic treatment, concentration, flocculation, homogenization, reduction, enzymatic digestion (using natural enzymes) . Technological additives (currently defined as substances used in the manufacturing process to enhance the attractiveness or usefulness of food ingredients, including brightening agents, catalysts, flocculants, filtration aids and crystallization inhibitors, etc., see 21 CFR $ 170.3 (o) (24)) are treated as incidental contaminants and can be used with proper disposal.

Embodiments of the substantially transparent beverage products disclosed herein are substantially transparent since the drinks have substantially no turbidity and are substantially colorless.

Water is the main ingredient in the products disclosed in this application, including, for example, cola type drinking products, it is usually the medium or the primary liquid portion into which Reb D is introduced and in which the remaining ingredients of the drinking products are dissolved, emulsified, suspended or dispersed. Purified water can be used in the manufacture of certain embodiments of the beverage products disclosed in this application, while water of standard quality in the manufacture of beverages can be used so as not to adversely affect the taste of the beverage, aroma or appearance. As a rule, water is transparent, colorless, does not contain undesirable mineral substances, tastes and odors, does not contain organic substances, has low alkalinity and acceptable microbiological quality according to industry and government standards applicable at the time of production of the drink. In some typical embodiments of drinking products, water is present at a level of from about 80% to about 99.9% by weight of the beverage. In at least some exemplary embodiments, the water used in the beverages and concentrates disclosed herein is “prepared water”, which refers to water that has been treated to reduce the total amount of dissolved solids in water before optional addition of, for example, calcium as disclosed in US patent 7,052,725. Methods for preparing the prepared water are known to those of ordinary skill in the art and include, but are not limited to, deionization, distillation, filtration, and reverse osmosis ("ro"). The terms “prepared water”, “purified water”, “demineralized water”, “distilled water” and “ro water” should be generally considered synonymous in this discussion, with reference to water from which essentially all mineral ingredients have been removed and which usually contains not more than about 500 ppm total dissolved solids, for example 250 ppm total dissolved solids.

As used herein, “taste” refers to a combination of sweetness perception, temporary effects of sweetness perception, that is, onset and development, flavors, for example bitterness and metallic taste, residual perception (aftertaste) and tactile perception, for example, consistency and density. As used herein, a “full-calorie” beverage composition is one that is completely sweetened with a high-calorie sweetener. The term “caloric sweetener” refers generally to sweeteners that have a significant calorie content in standard amounts, for example, more than about 5 calories per 8 ounces (~ 237 ml) of a beverage. As used herein, “intense sweetener” means a sweetener that is at least two times sweeter than sugar, that is, a sweetener that, by weight, requires no more than half the weight of sugar to achieve equivalent sweetness. For example, an intense sweetener may require less than half the weight of sugar to achieve equivalent sweetness in a drink sweetened with sugar to a level of 10 degrees Brix. Intensive sweeteners include both high-calorie (for example, Lo Han Guo juice concentrate) and non-caloric sweeteners (for example, usually Lo Han Guo powder). In addition, intense sweeteners include both natural intense sweeteners (e.g., steviol glycosides, Luo Han Guo, etc.) and artificial intense sweeteners (e.g., neotame, etc.). However, for the natural drinkable products disclosed in this application, only natural intensive sweeteners are used. Commonly accepted measures of the intensity of intense sweeteners include, for example,

Cyclamate 30 times sweeter than sugar Stevioside 100-250 times sweeter than sugar Mogrozide V 100-300 times sweeter than sugar Rebaudioside A 150-200 times sweeter than sugar Rebaudioside D 150-300 times sweeter than sugar Acesulfame-K 200 times sweeter than sugar Aspartame 200 times sweeter than sugar Saccharin 300 times sweeter than sugar Neohesperidin dihydrochalcon 300 times sweeter than sugar Sucralose 600 times sweeter than sugar Neotam 8,000 times sweeter than sugar

Sweeteners suitable for combination with rebaudioside D in at least some examples of the beverage products disclosed herein (e.g., cola drinkable products) include, for example, sugar alcohols such as sorbitol, mannitol, xylitol, lactitol, isomalt and maltitol. Other sweeteners include tagatose, for example D-tagatose, and combinations of tagatose with sugar alcohol erythritol.

As further discussed below, examples of natural high-calorie sweeteners suitable for some or all of the beverage product embodiments disclosed herein, including, for example, cola-type 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., for example high fructose corn syrup, invert sugar, etc., and impurity of any of them; examples of artificial sweeteners suitable for some or all of the beverage embodiments disclosed herein include saccharin, cyclamate, aspartame, other dipeptides, potassium acesulfame and other such intense sweeteners, as well as mixtures of any of them; and examples of natural calorie-free, intense sweeteners suitable for some or all of the Reb D-containing beverages disclosed herein include steviol glycosides (e.g., stevioside, steviolbioside, dulcoside A, rebaudioside A, rebaudioside B, rebaudioside E, rebaudioside E, rebaudioside E, rebaudioside E, , mixtures of any of them, etc.) and Luo Han Guo and similar compounds, as well as mixtures of any of them. Lo Han Guo is an intense sweetener that can be presented as a natural high-calorie or natural non-caloric sweetener. For example, Lo Han Guo juice concentrate can be a high-calorie sweetener, and Lo Han Guo powder can be a non-caloric sweetener. In addition, in at least some examples of the performance of the drinkable products disclosed herein (e.g., cola drinkable products), a combination of one or more natural high-calorie sweeteners, one or more artificial sweeteners, and / or one or more natural non-calorie intense sweeteners used to provide sweetness and other aspects of the desired palatability and nutritional properties. It should also be understood that some such sweeteners, additionally or instead, will act as tastants, masking agents, or the like in various embodiments of the beverages disclosed herein, for example, when used in amounts below its (or their) sweetness perception threshold in the drink in question. For example, erythritol acts as a bitter masking agent according to embodiments of the invention.

Sweeteners included in the composition of the beverage products disclosed in this application, including, for example, cola-type beverage products, are edible products suitable for consumption and for use in beverages. By “edible products” is meant a beverage or beverage ingredient for consumption by animals or humans. The sweetener or sweetening agent used in the present description and in the claims may be high-calorie or non-caloric, natural or synthetic ingredients of the drink or additive (or mixtures thereof) that give the drink a sweetness, that is, are perceived as sweet in taste. The perception of flavorings and sweeteners may depend to some extent on the interconnection of elements. Aroma and sweetness can also be perceived separately, that is, the perception of aroma and sweetness can both depend on each other and not depend on each other. For example, when using a large amount of flavoring, a small amount of a sweetening agent can easily be noticeable, and vice versa. Thus, the intraoral and olfactory interaction between the flavoring and the sweetening agent may include a relationship of elements.

In at least some embodiments of the beverage products disclosed herein, including, for example, cola-type beverage products, the sweetening ingredient may include, if desired, an additional sweetener, high-calorie, 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., for example, high-content corn syrup ruktozy, invert sugar, maple syrup, maple sugar, honey, molasses, such as sugar cane molasses, such as first molasses, second molasses, blackstrap molasses, and black sugar-beet molasses, sorghum syrup, and / or others. Such sweeteners are present in at least some embodiments in an amount of from about 0.1% to about 20% by weight of the beverage, for example from about 6% to about 16% by weight, depending on the desired level of sweetness of the drinkable product. In order to achieve the desired uniformity, structure and taste, in some examples of the natural drinking products disclosed herein, standard liquid sugars that are commonly used in the food industry can be used. Typically, such standard sweeteners do not contain traces of sugarless solids that could undesirably affect the taste, color or texture of the drinkable product.

The term “caloric sweetener” generally refers to sweeteners that have significant calorie content in the standard amounts used, for example, more than about 5 calories per 8 ounces (~ 237 ml) of beverage. As used herein, a “full-calorie” beverage composition is one that is completely sweetened with a high-calorie sweetener. As used herein, a “calorie-free sweetener” is one that does not have significant calories in the standard amounts used, that is, a sweetener that gives less than 5 calories per 8 ounces (~ 237 ml) of the beverage, achieving a sweetness equivalent to 10 Brix sugar . As used herein, “low calorie beverage” means a beverage with a reduced at least 25% calorie content
8 ounces of a drink compared to the full-calorie option, usually the previously released full-calorie option. In at least some embodiments, the calorie content of a low-calorie 8 oz beverage is reduced by about 50% compared to the full-calorie option. As used herein, a “low calorie drink” has less than 40 calories per 8 ounces of a drink. As used herein, “calorie-free” or “dietary” means having less than 5 calories per serving, for example 8 ounces (~ 237 ml), of a drink.

Artificial and natural non-calorie intensive sweeteners are suitable for inclusion as an additional sweetener in at least some examples of the beverage products disclosed herein (eg, cola drinks), or in a beverage comprising Reb D and, if desired, other ingredients such as an acidifier containing, for example, at least one acid disclosed in this application. Such artificial intense sweeteners include, for example, peptide-based sweeteners, such as aspartame, neotam and alitam, and non-peptide sweeteners, such as sodium saccharin, calcium saccharin, potassium acesulfame, sodium cyclamate, calcium cyclamate, neohesperidine dihydrochalcon and sucralose. In some embodiments, the beverage product comprising Reb D further comprises an additional sweetener, for example aspartame, alone or with one or more other additional sweeteners. In some other exemplary embodiments, the additional sweetener comprises or essentially consists of aspartame and potassium acesulfame. Natural non-food intensive sweeteners suitable for use in at least some embodiments as an additional sweetener to rebaudioside D include, for example, other steviol glycosides (e.g. stevioside, steviolbioside, dulcoside A, rebaudioside A, rebaudioside B, rebaudioside , rebaudioside E, mixtures of any of them, etc.), Luo Han Guo and similar compounds, as further discussed below. Calorie-free, high-intensity sweeteners are usually used in the drinks disclosed in this application, including, for example, cola drinks, at the level of milligrams per fl oz of drink, depending on their sweetening power, any applicable regulatory rules of the country in which the drink is sold, from the required level sweets drink etc. Given the advantages of the present description, a qualified specialist will be able to choose suitable additional or alternative sweeteners for use with Reb D in various embodiments of the drinking products disclosed in this application.

Lo Han Guo sweetener, the name of which has various spelling and pronunciation options, can be used as an additional sweetener in some of the Reb D embodiments disclosed herein, and at least in some beverages including Reb D (e.g., drinkable products with cola). Luo Han Guo can be obtained from the fruit of a plant of the Pumpkin family (Cucurbitaceae), the tribe Jollifieae, the subtribe Thladianthinae, of the genus Siraitia. Lo Han Guo is often obtained from plants of the genus / species S. grosvenorii, S. siamensis, S. silomaradjae, S. sikkimensis, S. africana, S. borneensis and S. taiwaniana. Suitable fruits are those of plants of the genus / species S. grosvenorii, often referred to as Lo Han Guo. Lo Han Guo contains triterpene glycosides or mogrosides, which can be used as Lo Han Guo sweeteners. Lo Han Guo can be used in the form of juice or concentrated juice, powder, etc. The LHG juice concentrate may contain from about 3% by weight to about 12% by weight, for example, about 6% by weight of mogrosides, such as mogroside V, mogroside IV, (11-oxo-mogroside V), siamenoside and mixtures thereof. Luo Han Guo can be obtained, for example, as described in US Pat. No. 5,411,755. Sweeteners derived from other fruits, vegetables or plants can also be used as natural or processed sweeteners or sweeteners in at least some examples of drinkable products. disclosed in this application.

Other sweeteners suitable for use as an additional sweetener in at least some embodiments of the drink products disclosed herein (e.g., cola drink products) and at least some drinks including Reb D include glycyrrhizin, neohesperidin dihydrochalcon, lactose, xylose, arabinose and ribose, as well as sweeteners such as thaumatin, monatin, monellin, brazzein, L-alanine, glycine, Luo Han Guo, ernandulcin, phyllodulcin and trilobatin.

Some aspects of the present invention relate to the mixing of liquids, beverages, drinkable products, and other various ingredients described herein. The term “mixing” as used herein includes, without limitation, grinding, mixing, stirring, high shear mixing, low shear mixing, whipping, kneading, sonication, sieving, mashing, and the like.

The pH value is an indicator of the acidity or basicity of the solution. When used in the present description, the term "low pH" refers to an acidic pH below pH 6, for example in the range of from about 1 to about 6. Some examples of the beverages disclosed in this application (for example, cola drink products) have a pH of 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. When used in the present description, the term "high pH" refers to a basic pH in the range of from about 8 to about 14. When used in the present description, the term "neutral pH" refers to a pH of about 7 (for example, from about 6.0 to 8 , 0, or in the range of about 6.5 to about 7.5). Some examples of the drinks disclosed in this application have a high pH, for example a pH in the range of about pH 8 to 14. Some examples of the beverage products disclosed in this application have a neutral pH, for example a pH in the range of about pH 6 to pH 8 or in the range of about pH 6.5 to 7.5.

An acidifier containing at least one food acid used in some of the beverage products disclosed herein, including, for example, cola drinks, can perform one or more of several functions, including, for example, acidifying the taste of the beverage, enhancing taste, increasing the ability to quench thirst, softening sweets and acting as a mild preservative. Suitable acids are known and will be apparent to those skilled in the art, taking into account the advantages of the present description. Examples of acids suitable for use in some or all of the beverage product embodiments disclosed herein 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, for example, phosphoric acid and citric acid. In embodiments comprising natural drinkable products (e.g., natural cola drinkable 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 acids, maleic acid, cinnamic acid, glutaric acid, and mixtures of any of them. For example, in some embodiments, the acid comprises or essentially consists of lactic acid, tartaric acid, and citric acid, and in some embodiments, the acid includes or essentially consists of lactic acid and at least one of tartaric and citric acids.

Titratable acidity is a measure of the overall acidity of a drinkable product. Titratable acidity measures the amount of alkali required to neutralize acid in a given volume of beverage. Titratable acidity is measured in milliliters of 0.1 N NaOH, required to titrate 100 ml of the beverage to a pH of 8.75 according to the potentiometer. The titratable acidity of certain embodiments of the beverage products disclosed herein (e.g., cola drinkable products) and at least one acid is typically from about 8.75 to about 10.5, or from about 9 to about 10. Suitable titratable values acidities include, for example, about 9, 9.25, 9.5, 9.75, 10, or 10.25.

The acid can be used, for example, in the form of solutions and in an amount sufficient to provide the desired pH of the drink. The particular acid or selected acids and the amount used will depend in part on the other ingredients, the desired shelf life of the drinkable product, and the effect on the pH of the drink, titratable acidity and taste. Typically, for example, one or more acidifying acids are used in a total amount of from about 0.01% to about 1.0% by weight of the beverage, for example 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% by weight, from about 0.1% to about 0.25% by weight, depending on the acidifier used, the required pH, other used ingredients etc. a drinkable product (e.g., a cola drinkable product). The pH of at least some of the examples of drinks disclosed in this application may have a value in the range from about 2.0 to 5.0, about 2.5-4.0, about 2.8-3.3, or about 3.0-3.2, for example 3.1. Acid in some examples enhances the aroma of the drink. Too much acid can degrade the aroma of the drink and lead to acidity or another taste, while too little acid can make the taste of the drink unexpressed.

Those skilled in the art, taking into account the advantages of the present description, will be able to appreciate that in the manufacture of drinkable products (e.g., cola-type drinkable products) containing sweeteners in addition to Reb D, such as peptide-based artificial sweeteners such as aspartame as a result, the beverage composition is best preserved at a pH below a certain level so that the sweetening effect of the artificial sweetener is maintained. In the manufacture of calcium-supplemented beverages, the presence of calcium salt (s) may require the introduction of additional acids to help dissolve the salt and maintain the desired pH for the stability of the artificial sweetener. The presence of additional acid in the beverage composition, which increases the titratable acidity of the composition, leads to a sharper or acidic taste of the finished beverage. Qualified specialists, taking into account the advantages of the present description, will be able to choose the appropriate acid or combination of acids, as well as the amount of such acids for the acidifying ingredient of any particular embodiment of the drinking products disclosed in this application.

Some examples of the performance of the beverage products disclosed herein, including, for example, cola-type beverage products, may also contain small amounts of alkaline agents, for example, for pH adjustment or for other purposes. Such agents include, for example, potassium citrate and sodium citrate. For example, an alkaline agent, potassium hydroxide can be used in an amount of from about 0.005% by weight to about 0.02% by weight (by weight of the beverage), while for some drinks an amount of about 0.01% is typical. The amount will depend, of course, on the type of alkaline agents and on the degree to which pH is to be adjusted.

The beverage products disclosed in this application, if required, contain an aromatic composition, for example, natural and synthetic fruit flavors, herbal flavors, other flavors, and mixtures thereof. As used herein, the term “fruit aroma” refers generally to aromas obtained from the edible reproductive portion of a higher plant. Included are those in which the sweet pulp is tied to the seed, for example a banana, tomato, cranberry, etc., and those that have a small, juicy berry. The term berry is also used in the present description to include precast fruits, that is, not “true” berries, but the fruit is also generally accepted. Also included in the scope of the term “fruit aroma” are artificially obtained aromas made to simulate fruit aromas obtained from natural sources. Examples of suitable sources of fruits or berries include whole berries or parts thereof, berry juice, berry juice concentrates, berry puree and mixtures thereof, dried berry powders, dried berry juice powders, and the like.

Examples of fruit flavors include citrus flavors such as orange, lemon, lime, grapefruit, tangerine, tangerine, tangelo and pomelo, as well as flavors of apple, grape, cherry and pineapple, and the like. and mixtures thereof. In some exemplary embodiments, beverage concentrates and other beverage products include a fruit flavor ingredient, for example, a juice concentrate or juice. As used herein, the term “plant aroma” refers to aromas obtained from other parts of plants other than fruits. Also, plant aromas may include aromas derived from essential oils and extracts of nuts, bark, roots and leaves. Also included in the scope of the term “plant aroma” are artificially obtained aromas made to simulate plant aromas obtained from natural sources. Examples of such flavors include cola flavors, tea flavors, and the like. and mixtures thereof. The aromatic component may further include a mixture of several of the above aromas. In some exemplary embodiments, beverage and beverage concentrates use an aromatic component of cola or an aromatic component of tea. The specific amount of aromatic component used to impart a flavor and aroma to the beverage products of the present invention will depend on the selected aroma (s), the desired aroma sensation, and the shape of the aromatic component. Those skilled in the art, taking into account the advantages of the present description, will be able to easily determine the amount of any particular aromatic component (s) used to achieve the desired aroma sensation.

Juices suitable for use in at least some of the beverage products disclosed herein, including, for example, cola-type beverage products, include, for example, fruit, vegetable, and berry juices. Juices can be used in the present invention in the form of a concentrate, mashed potatoes, single fortified juice or in other suitable forms. The term "juice" as used in the present description includes single juice fruit juice, berry or vegetable juice, as well as concentrates, purees, milk and other forms. Many different fruit, vegetable and / or berry juices can be combined, if desired, together with other flavors, to produce a drink having the desired taste and aroma. Examples of suitable juice sources include plums, prunes, dates, currants, figs, grapes, raisins, cranberries, pineapple, peaches, bananas, apples, pears, guavas, apricots, pears, blueberries, wild berries, mulberries, elderberries, Barbados cherries (acerola ), bird cherry, coconut, olive, raspberry, wild strawberry, blueberry, ezemalin, currant, blackberry, bozenova berry, kiwi, cherry, blackberry, quince, buckthorn, passion fruit, blackthorn, mountain ash, gooseberry, acaju, pomegranate, persimmon, mango, rhubarb , papaya, lychee, lemon, orange, lime, tangerine, mandarin, grapefruit, etc. Many additional and alternative juices suitable for use in at least some exemplary embodiments will be apparent to those skilled in the art, taking into account the advantages of the present description. In the beverages of the present invention in which juice is used, the juice can be used, for example, in an amount of at least about 0.2% by weight of the beverage. In some embodiments, juice is used in an amount of about 0.2% to about 40% by weight of the beverage. Typically, juice can be used, if at all, in an amount of about 1% to about 20% by weight.

Some such juices that have a lighter color may be included in the composition of some exemplary embodiments to correct the taste and aroma and / or increase the juice content in the beverage without dimming the color of the beverage. Examples of such juices include apple, pear, pineapple, peach, lemon, lime, orange, apricot, grapefruit, tangerine, rhubarb, cassia, quince, passion fruit, papaya, mango, guava, lychee, kiwi, mandarin, coconut and banana. If necessary, odorless and colorless juices can be used.

Other flavors suitable for use in at least some of the beverage products disclosed herein include, for example, spicy flavors such as cassia, cloves, cinnamon, pepper, ginger, vanilla, cardamom, coriander, root beer , sassafras, ginseng and others. Many additional and alternative flavors suitable for use in at least some of the examples will be obvious to experts in this field, taking into account the advantages of the present description. Flavors may be in the form of an extract, oleosmins, juice concentrate, a beverage base (colorant and flavor) or other forms known in the art. In at least some exemplary embodiments, such spices or other flavors complement the juice or juice mixture.

One or more spices may be used in the form of an emulsion. An aromatic emulsion can be prepared by mixing some or all of the flavors, if desired, together with other ingredients of the drink, and an emulsifier. An emulsifier can be added simultaneously or after mixing the flavors. In some embodiments, the emulsifier is water soluble. Examples of suitable emulsifiers include gum arabic (gum arabic), modified starch, carboxymethyl cellulose, tragacanth, ghatti gum and other suitable gums. Additional suitable emulsifiers will be apparent to those skilled in the art of beverage compositions, taking into account the advantages of the present disclosure. The emulsifier in the exemplary embodiments comprises more than about 3% of a mixture of flavorings and an emulsifier. In some embodiments, the emulsifier comprises from about 5% to about 30% of the mixture.

Carbon dioxide is used to provide an effervescent effect in some of the beverage examples disclosed herein, including, for example, cola drinks. Any of the methods and aerating equipment known in the art for carbonating beverages may be used. Carbon dioxide can improve the taste of the drink and the appearance and can help maintain the good quality of the drink by inhibiting growth and destroying unwanted bacteria. In some embodiments, for example, the beverage has a content CO₂ up to about 4.0 volumes of carbon dioxide. Typical embodiments may include, for example, from about 0.5 to about 5.0 volumes of carbon dioxide. When used in the present description and independent claims, one volume of carbon dioxide is defined as the amount of carbon dioxide absorbed by a certain amount of liquid, such as water, at 60 ° F (16 ° C) and a pressure of one atmosphere. The volume of gas occupies the same volume as the liquid in which it is dissolved. The carbon dioxide content can be selected by those skilled in the art, depending on the required level of hiss and the effect of carbon dioxide on the taste of the drink or the mouth feel of it. Carbonation can be natural or artificial.

If desired, caffeine may be added in various embodiments of the beverage products disclosed herein, including, for example, cola-type beverage products. The amount of caffeine added is determined depending on the desired properties of the drink, any applicable regulations of the country in which the drink is to be sold, etc. In some embodiments, caffeine is included at a level of 0.02 percent or less by weight of the beverage. Caffeine must have a purity acceptable for use in food and drink. Caffeine can be natural or synthetic.

Beverage concentrates and other beverage products, including, for example, the cola-type beverage products disclosed herein, may contain additional ingredients compatible with Reb D, including, in general, any of the ingredients commonly found in food compositions. These additional ingredients, for example, may be added to the stabilized beverage concentrate. Examples of such additional ingredients include, but are not limited to, caffeine, caramel, and other colors or colorants, anti-foaming agents, gums, emulsifiers, tea extracts, opacifiers, as well as mineral and non-mineral food additives. Examples of non-mineral nutritional supplements 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), B₆, B₁₂ and K, niacin, folic acid, biotin, and combinations of any of these. Optional non-mineral nutritional supplements are usually present in amounts generally accepted in good manufacturing practice. Exemplary amounts are from about 1% to about 100% of the RDV, where such RDVs are installed. In some exemplary embodiments, the non-mineral nutritional supplement (s) is present in an amount of about 5% to about 20% of the RDV, where established.

Preservatives may be used in at least some embodiments of the beverage products disclosed herein, including, for example, cola-type drinking products. Thus, at least some exemplary embodiments comprise an optional preservative system. For example, solutions with a pH below 4, and especially below 3, are usually “microstable”, that is, they are resistant to the growth of microorganisms and are therefore suitable for longer storage until consumption without the need for additional preservatives. However, if necessary, an additional system of preservatives can be used. If a preservative system is used, it can be added to the drinking product at any suitable time during the manufacturing process, for example in some cases before adding Reb D. When used in the present description, the terms "preservative system" or "preservatives" include all suitable preservatives, approved for use in food and drink compositions, including, without limitation, such well-known chemical preservatives as benzoates, for example sodium, calcium and potassium benzoates, sorbates, for example sodium, calcium and potassium sorbate, citrates, for example sodium citrate and potassium citrate, polyphosphates, for example sodium hexametaphosphate (SHMP), and mixtures thereof, and antioxidants such as ascorbic acid, EDTA, BHA, BHT, TBHQ, dehydroacetic acid, dimethyldicarbonate, ethoxyquine, heptyl paraben and any combination of them. Preservatives may be used in amounts not exceeding the maximum allowable levels in accordance with applicable standards and instructions. The content of the preservative used is usually adjusted in accordance with the intended pH of the final product, as well as assessing the potential for microbiological deterioration of a particular beverage composition. Typically, the maximum level used is about 0.05% by weight of the beverage. Taking into account the advantages of the present description, those skilled in the art will be able to select a suitable preservative or combination of preservatives for drinks according to the present description.

Other methods of preserving food or beverages suitable for at least some of the examples of the beverage products disclosed herein (e.g., cola-type drinking products) include, for example, aseptic packaging and / or heat treatment or heat treatment steps, such like hot bottling and tunnel pasteurization. Such steps can be used to reduce the growth of yeast, molds, and microbes in drinking products. For example, US Pat. No. 4,830,862 (Braun et al.) Discloses the use of pasteurization in the manufacture of fruit juice drinks, as well as the use of suitable preservatives in carbonated drinks. US Pat. No. 4,925,686 (Kastin) discloses a thermopasteurized frozen fruit juice composition that contains sodium benzoate and potassium sorbate. Typically, heat treatment includes hot bottling methods, usually using high temperatures for a short time, for example, around 190 ° F (88 ° C) for 10 seconds, tunnel pasteurization methods, usually using lower temperatures for a longer time for example, about 160 ° F (71 ° C) for 10-15 minutes, and autoclave methods, usually using, for example, about 250 ° F (121 ° C) for 3-5 minutes at elevated pressure, i.e. at a pressure above 1 atmosphere.

The following examples are specific embodiments of the present invention, but should not be construed as limiting it.

Example 1

Sensory evaluations of various sweeteners at various concentrations were carried out in order to provide a comparative analysis of the organoleptic characteristics of aqueous solutions of rebaudioside D in comparison with other sweeteners. Rebaudioside D was a stevia extract having a purity of at least 93% by weight of rebaudioside D (Reb D). The initial sweetness indices for three concentrations of such Reb D in water were determined in a tasting group of twelve experts. Tasting groups are known to those skilled in the art and include experts trained to evaluate the organoleptic characteristics of foods. As a rule, the participants in the tasting group are selected according to their severity of taste and comprehensive training in the use of standardized terminology to describe the appearance, aroma, taste, mouthfeel and aftertaste of a number of products, as well as the use of rating scales for the quantitative determination of indicators. The numerical data provided by experts from the tasting group are then analyzed for their statistical significance.

The water used in the tests of Example 1 included purified water, as described in detail above, and had a pH of 7.0. The initial sweetness indices of 1200 ppm Reb D in water were compared with the initial sweetness indices of aqueous solutions of each of 1200 ppm. rebaudioside A (Reb A), sucrose, aspartame and sucralose. Rebaudioside A was a stevia extract comprising a purity of 95% by weight of rebaudioside (PureCircle USA Inc., Oak Brook, IL). Specific indicators examined by the tasting group included sweetness, viscosity, astringency, bitterness, loss of sensation, cold and licorice flavor. The results of the initial determination of sweetness are shown in FIG. 1 and indicate that the concentration of 1200 ppm Reb D in water showed significantly less astringency, bitterness and loss of sensitivity than the same concentration of Reb in water.

The initial sweetness values of other concentrations of rebaudioside D in water were also tested and compared with the same concentrations of rebaudioside A in water. In particular, the initial sweetness indices for 360 ppm and 600 ppm rebaudioside D in water was compared with initial sweetness values for 360 ppm. and 600 ppm rebaudioside A in water. In FIG. Figures 2-5 show differences in sweetness and bitterness between Reb D and Reb A.

Turning to FIG. 2, the perception of Reb A sweetness was plotted against the concentration of Reb A in water, while it was shown that the initial perception of Reb sweetness increased from about 60 at a concentration of 360 ppm. Reb And only to a value of about 68 at a concentration of 1200 ppm Reb A. As for FIG. 3, the perception of the bitterness of Reb A was plotted against the concentration of Reb A in water. In FIG. Figure 3 shows that the initial perception of Reb A bitterness 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.

It was unexpectedly determined that, in contrast to the initial perception of Reb A sweetness in water, Reb D in water shows a significant increase in sweetness perception with an increase in Reb D concentration, however, an increase in the perception of Reb D bitterness with an increase in Reb D concentration is significantly lower than that observed in the case of Reb BUT.

Turning to FIG. 4, the perception of Reb D sweetness was plotted against the concentration of Reb D in water, while it was shown that the initial perception of Reb D sweetness 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 shown in FIG. 2 are also presented in FIG. 4 by a dashed line, which makes it possible to make a direct comparison between Reb A and Reb D.

Turning to FIG. 5, the perception of the bitterness of Reb D was plotted against the concentration of Reb D in water. In FIG. Figure 5 shows that the initial perception of Reb D bitterness increased from 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 results for Reb A shown in FIG. 3 are also represented by the dashed line in FIG. 5, which makes it possible to make a direct comparison between Reb A and Reb D. It was observed that despite the statistical significance of the increased perception of bitterness for Reb D in water, it was determined that the total value of bitterness was lower than that of Reb A at the same concentration. In particular, at a concentration of 360 ppm Reb D in water showed a perception of bitterness, having a value of about 30 less than for Reb A in water at a concentration of 360 ppm. At a concentration of 600 ppm Reb D in water showed a perception of bitterness, having a value of about 47 less than for Reb A in water at a concentration of 600 ppm. Finally, at a concentration of 1200 ppm Reb D in water showed a perception of bitterness, having a value of about 67 less than for Reb A in water at a concentration of 1200 ppm.

Therefore, it was shown that the perception of Reb D bitterness with an increase in Reb D concentration increased significantly less than the increase in the perception of Reb D bitterness with an increase in Reb A. In addition, the numerical value of the perception of Reb D bitterness in water was significantly lower at all concentrations than the numerical value of the perception of bitterness Reb A.

Turning to FIG. 6, initial sweetness indices for 606 ppm are presented. Reb D in water, as well as initial sweetness values for 606 ppm Reb A in water and for 8.5 Brix of sucrose in water, for comparison purposes. Certain indicators examined by the tasting group included sweetness, toughness, astringency, bitterness, loss of sensation, cooling, licorice flavor, mouth coating, and metallic taste. The results indicate that at a concentration of 606 ppm Reb D in water showed significantly less astringency, bitterness and loss of sensitivity than Reb D in water at the same concentration. In addition, at a concentration of 606 ppm. Reb D in water showed a similar trend in terms of that of Reb D in water at a concentration of 1200 ppm, with the exception of licorice flavor, which showed a lower value in the case of 606 ppm. Reb D than in the case of 1200 ppm Reb D.

Turning to FIG. 7, initial sweetness indices for 360 ppm are presented. Reb D in water, as well as initial sweetness values of 360 ppm Reb A in water and 5.4 Brix of sucrose in water, for comparison purposes. Certain indicators examined by the tasting group included sweetness, toughness, astringency, bitterness, loss of sensation, cooling, licorice flavor, mouth coating, and metallic taste. Similar results for 606 ppm. concentrations of Reb D and Reb A, the results indicate that at a concentration of 360 ppm Reb D in water showed significantly less astringency, bitterness and loss of sensitivity than Reb D in water at the same concentration.

Turning to FIG. 8, initial sweetness perception indices determined by the tasting group for each of 360 ppm, 606 ppm are presented. and 1200 ppm concentrations of Reb D in water, each of 360 ppm, 606 ppm and 1200 ppm concentrations of Reb A in water, and solutions of 8.5 Brix and 5.4 Brix of sucrose in water, plotted on a two-dimensional diagram. The diagram shows that overall, Reb D showed less bitterness and astringency than Reb A, and also showed some signs of a cold sensation. Lower Reb D levels (i.e. 360 ppm and 606 ppm) have been described as less bitter, less astringent, causing less loss of sensitivity and licorice flavor than the same Reb A levels. In conclusion, the graph in FIG. . 8 shows that rebaudioside D to a greater extent than rebaudioside A coincides with perceptual sweetness perceptions of sucrose.

Turning to FIG. 9 shows a spectrum of sweetener properties for rebaudioside D, rebaudioside A, and sucrose, ranging from ordinary sweet properties to artificial sweet-like properties. The spectrum shows that the properties of Reb D in water at a concentration of 1200 ppm more resembled the properties of sucrose than the properties of Reb A in water at a concentration of 1200 ppm Similarly, in FIG. 10 and 11, the spectra show that the properties of Reb D in water at a concentration of 606 ppm more resembled the properties of sucrose than the properties of Reb A in water at a concentration of 606 ppm, and that the properties of Reb D in water at a concentration of 360 ppm more resembled the properties of sucrose than the properties of Reb A in water at a concentration of 360 ppm

With reference to FIG. 12, all three concentrations of Reb D and Reb A were plotted to show the effect of sweetener concentration on properties versus sucrose. In particular, the properties of Reb D in water at a concentration of 360 ppm and 606 ppm more resembled the properties of sucrose than the properties of Reb A at any concentration. Properties of Reb D in water at a concentration of 1200 ppm more resembled the properties of sucrose than the properties of Reb A in water at 606 ppm. or 1200 ppm

Example 2

The potential effects of the beverage base with respect to the initial perception of the sweetness of rebaudioside D were investigated by performing tests for three concentrations of rebaudioside D (Reb D) in water, a non-carbonated beverage base and a carbonated beverage base, in a tasting group of twelve experts. The numerical data obtained by experts from the tasting group were then analyzed for their statistical significance.

The water used for the tests of this Example included the characteristics described in Example 1. Non-carbonated beverage base included purified water and citric acid in an amount sufficient to lower the pH of the non-carbonated beverage base to 3.1. The carbonated beverage base included purified water, carbon dioxide and citric acid in an amount sufficient to lower the pH of the non-carbonated beverage base to about 3.1. The initial sweetness indices of 606 ppm (ppm) Reb D in water were compared with the initial sweetness indices of 606 ppm. Reb D non-carbonated beverage base and 606 ppm Reb D is a carbonated drink.

Certain indicators examined by the tasting group included sweetness, viscosity, astringency, bitterness, loss of sensation, cooling, licorice flavor, burning / tingling, and enveloping. The results of the initial determination of sweets for a concentration of 606 ppm Reb D in three bases is shown in FIG. 13, wherein the similarity of the graphs indicates that there was no significant interaction between Reb D and any of the three beverage stems. It was observed that the carbonated base of the drink showed higher levels of astringency, burning / tingling and loss of sensitivity than other bases.

In FIG. 14 shows the initial perception of sweetness for a concentration of 606 ppm. Reb A in three bases - water, non-carbonated beverage base and carbonated beverage base. The similarity of the graphs in FIG. 14 shows that there was no significant interaction between Reb A and any of the three beverage stems. Similarly, referring to FIG. 15 shows the initial sweetness perception for a concentration of 8.5 Brix of sucrose in three bases — water, a non-carbonated beverage base, and a carbonated beverage base. The similarity of the graphs in FIG. 15 shows that there was no significant interaction between sucrose and any of the three beverage bases.

In FIG. 16 shows the results of the initial determination of sweetness for a concentration of 360 ppm. Reb D in three essentials. The similarity of the graphs in FIG. 16 indicates that there was no significant interaction between Reb D and any of the three beverage stems. With reference to FIG. 17 shows the initial perception of sweetness for a concentration of 360 ppm. Reb A in three bases - water, non-carbonated beverage base and carbonated beverage base. The similarity of the graphs in FIG. 17 shows that there was no significant interaction between Reb A and any of the three beverage stems. Similarly, referring to FIG. 18 shows the initial sweetness perception for a concentration of 5.4 Brix of sucrose in three bases — water, a non-carbonated beverage base, and a carbonated beverage base. The similarity of the graphs in FIG. 18 shows that there was no significant interaction between sucrose and any of the three beverage stems.

A direct comparison of the perception of sweetness by a tasting group for each beverage base — water, non-carbonated beverage base, and carbonated beverage base — is presented below in Table 1. At a concentration of 360 ppm sweetener in water, Reb D showed a perception of sweetness 15% higher than that shown by Reb A, and Reb D showed a perception of bitterness 63% lower than that shown by Reb A. At a concentration of 360 ppm. the sweetener in the carbonated drink, Reb D showed a perception of sweetness 25% higher than that shown by Reb A, and Reb D showed a perception of bitterness 12% lower than that shown by Reb A. At a concentration of 360 ppm. a sweetener in a non-carbonated beverage base, Reb D showed a perception of sweetness 13% higher than that shown by Reb A, and Reb D showed a perception of bitterness 56% lower than that shown by Reb A.

At a concentration of 606 ppm sweetener in water, Reb D showed a perception of sweetness 17% higher than that shown by Reb A, and Reb D showed a perception of bitterness 70% lower than that shown by Reb A. At a concentration of 606 ppm. a sweetener in a carbonated drink, Reb D showed a perception of sweetness 12% higher than that shown by Reb A, and Reb D showed a perception of bitterness 50% lower than that shown by Reb A. At a concentration of 606 ppm. a sweetener in a non-carbonated beverage, Reb D showed a perception of sweetness 24% higher than that shown by Reb A, and Reb D showed a perception of bitterness 75% lower than that shown by Reb A.

Thus, at 606 ppm. Reb D provided a higher average sweetness in each of the three beverage stems compared to 606 ppm. Reb A in any of the three drink basics. At 360 ppm Reb D also provided a higher average sweetness in each of the three beverage stems compared to 360 ppm. Reb A in any of the three drink basics. In addition, at 606 ppm. Reb D provided lower average bitterness in each of the three beverage stems compared to 606 ppm. Reb A in any of the three drink basics. Similarly, at 360 ppm. Reb D provided lower average bitterness in each of the three beverage stems compared to 360 ppm. Reb into any of the three essentials of the drink.

Table 1
Comparison of the sweetness and bitterness of Reb D and Reb A Indicators Reb A 360 Reb D 360 Reb D compared to Reb A,% Reb A 606 Reb D 606 Reb D compared to Reb A,% Water Sweetness 52.6 60.6 15% higher 63.5 74.3 17% higher Bitterness 21.0 7.7 63% lower 33,4 9.8 70% lower CSD Sweetness 50.7 63,4 25% higher 66.0 73.9 12% higher Bitterness 20.5 18.1 12% lower 28,2 14.1 50% lower NCB Sweetness 52.3 58.9 13% higher 68.5 85.1 24% higher Bitterness 24.4 10.7 56% lower 29.8 7.4 75% lower

In addition, a direct comparison of the perception of sweetness by a tasting group averaged over all three beverage basics is presented below in Table 2. At a sweetener concentration of 1200 ppm, the ratio of the sweetness provided by Reb D to the sweetness provided by Reb A was 150%, and the ratio of bitterness provided by Reb D to bitterness provided by Reb A was 40%. At a sweetener concentration of 606 ppm, the ratio of the sweetness provided by Reb D to the sweetness provided by Reb A was 117%, and the ratio of bitterness provided by Reb D to bitterness provided by Reb A was 30%. Finally, at a sweetener concentration of 360 ppm, the ratio of sweetness provided by Reb D to the sweetness provided by Reb A was 115%, and the ratio of bitterness provided by Reb D to bitterness provided by Reb A was 37%.

table 2
The ratio of sweets and bitterness Reb D Reb A High level Average level Low to medium Reb A 1200 Reb D 1200 Reb D compared to Reb A,% Reb A 606 Reb D 606 Reb D compared to Reb A,% Reb A 360 Reb D 360 Reb D compared to Reb A,% Sweetness 70.6 105.5 150% 63.5 74.3 117% 52.6 60.6 115% Bitterness 45.1 17.4 40% 33,4 9.8 thirty% 21.0 7.7 37%

The discovery that rebaudioside D is a suitable sweetener and exhibits a higher sweetness and lower bitterness than rebaudioside in beverage bases such as water, carbonated beverage base and non-carbonated beverage base provides a number of advantages. One such advantage is that in some or all of the embodiments of the beverage products disclosed herein using a Reb D sweetener, a small amount or no flavoring additives may be required to mask bitterness or other flavors. Another advantage is that to provide the same level of sweetness perception, a lower concentration of rebaudioside D than rebaudioside A is required, while reducing the bitterness also imparted to food products. Other advantages will be apparent to those skilled in the art, taking into account the advantages of the present description.

Example 3

The potential effects of the sweetener mixture on the perception of sweetness, bitterness and anise / licorice flavor in carbonated drinks such as cola were investigated by testing five variations of the sweeteners Reb D, Reb A, and mixtures of Reb D and Reb A, in a carbonated cola drink, in a tasting group from twelve experts. The numerical data obtained by experts from the tasting group were then analyzed for their statistical significance.

The water used in the tests of this Example included the characteristics described in Example 1. Carbonated cola-type beverage compositions were prepared by first preparing 2 liters of syrup containing 2.04 grams (g) of sodium benzoate, 4.41 g of phosphoric acid, 1.27 g of caffeine, 1.63 g of citric acid, 38.63 g of cola additives and one of the following mixtures as a sweetener: a) 4.8 g of Reb A; b) 3.6 g of Reb + 1.2 g of Reb D; c) 2.4 g of Reb A + 2.4 g of Reb D; d) 1.2 g of Reb A + 3.6 g of Reb D; and e) 4.8 g of Reb D. Purified water was added until a syrup volume of 2 liters was obtained. Then, 50 ml portions of the syrup were added respectively to 250 ml portions of sparkling water, that is, “adding” five to one, getting ready cola drinks. The drinks were closed in 10 ounce glass bottles (i.e. 295.7 ml) and stored at seventy degrees Fahrenheit (21.1 ° C) for one week. Ready 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.

Tasting assessments were carried out in order to provide a comparative analysis of the organoleptic properties of carbonated cola drinks containing the above sweetener (s). Rebaudioside D was a stevia extract having a purity of at least 93% by weight of rebaudioside D (Reb D). Rebaudioside A was a stevia extract comprising a purity of 95% by weight of rebaudioside A (PureCircle USA Inc, Oak Brook, IL).

Certain indicators examined by the tasting group included sweetness, bitterness, and anise / licorice flavor. Tasting group experts were provided with about three fluid ounces (89 ml) of product in transparent plastic cups, indicated by a random three-digit digital code. Tasting group experts were provided with filtered water and saltine crackers to clean the taste buds between samples. Two assessments were received from each expert (i.e., with one repetition), while the experts were instructed to indicate the intensity of each sensory indicator, assigning it a value from 0 (no intensity) to 15 (maximum intensity). Average values are calculated for each indicator and each time point for the aftertaste indicators. Analysis of variance was used to determine which of the indicators were statistically significant, if any. Tukey’s true significance criterion (HSD) was applied to statistically significant indicators to determine which samples were statistically significantly different for that particular indicator.

The results of each comparative initial determination of sweetness, residual sweetness after 30 seconds and residual sweetness after 60 seconds are shown in FIG. 19. The results do not indicate any statistically significant differences between the initial, residual after 30 seconds or residual after 60 seconds, taste of sweetness for any of the samples a) -e) in aerated cola.

The results of each comparative initial determination of bitterness, residual bitterness taste after 30 seconds and residual bitterness taste after 60 seconds are shown in FIG. 20. The results indicate that in a carbonated cola basis, sample a) (i.e. 400 ppm of Reb A sweetener) showed a statistically significant stronger residual taste of bitterness after 60 seconds than sample e) (i.e. 400 ppm of sweetener Reb D). These results are circled in FIG. 20. Next, in FIG. 20 there was no statistically significant difference in any of the initial, residual after 30 seconds, or residual after 60 seconds, bitterness flavors for any of the samples b) -d) (i.e., a mixture of Reb A and Reb D), in the carbonated cola base. However, it must be understood that the data contain typical experimental errors, and despite individual outliers or potentially outlier data points, in FIG. 20, a general trend can be observed. In particular, in FIG. 20 shows a tendency to decrease the perception of bitterness with a decrease in the concentration of Reb A and an increase in the concentration of Reb D, for each initial determination of bitterness, the residual taste of bitterness after 30 seconds and the residual taste of bitterness after 60 seconds.

The results of each comparative initial determination of anise / licorice flavor, residual anise / licorice flavor after 30 seconds, and residual anise / licorice flavor after 60 seconds are shown in FIG. 21. The results indicate that, in the carbonated cola base, sample a) (that is, 400 ppm of Reb A sweetener) showed a statistically significant higher residual anise / licorice flavor after 60 seconds than sample e) (that is, 400 ppm) sweetener Reb D). These results are circled in FIG. 21. Next, in FIG. 21 there was no statistically significant difference in any of the initial, residual after 30 seconds, or residual after 60 seconds of anise / licorice flavors for any of the samples b) -d) (i.e. mixtures of Reb A and Reb D), in carbonated cola. However, similarly to the results of the perception of bitterness, in FIG. 21, a general trend can also be observed. In particular, in FIG. Figure 21 shows a tendency to decrease the perception of anise / licorice flavor with decreasing Reb A concentration and increasing Reb D concentration, for each initial determination of anise / licorice flavor, residual anise / licorice flavor after 30 seconds, and anise / licorice flavor after 60 seconds.

Example 4

A low calorie cola carbonated drink was prepared including Reb D, Reb A and sucrose as sweetening ingredients. The water used for the drink of this Example includes the characteristics described in Example 1. A carbonated cola drink provides about a 50% reduction in calories compared to the full-calorie version, namely about 50 calories per serving, eight ounces (237 ml) of a low-calorie cola drink compared to about 100 calories per serving, eight ounces of a full-cola cola drink.

A low calorie cola carbonated beverage composition was prepared by first preparing 2 liters of syrup containing 2.04 grams (g) sodium benzoate, 4.41 g phosphoric acid, 1.27 g caffeine, 1.63 g citric acid, 38.63 g cola supplementation, 1.8 g Reb D, 1.8 g Reb A and 720 g high fructose corn syrup containing 55% fructose. Purified water was added until a syrup volume of 2 liters was obtained. Then, 50 ml portions of the syrup were added respectively to 250 ml portions of sparkling water, that is, “adding” five to one, getting ready-made cola drinks with reduced calorie content, including 150 ppm. Reb D and 150 ppm Reb A. Beverages were closed in 10 ounce glass bottles (i.e. 295.7 ml) and stored at seventy degrees Fahrenheit (21.1 ° C) for one week. Prepared cola drinks with reduced calories showed less strong bitterness compared to the same prepared cola drinks with reduced calories, which instead contained 300 ppm. Reb A did not contain Reb D.

Example 5

A low calorie cola carbonated drink was prepared including Reb D, Reb A and sucrose as sweetening ingredients. The water used for the drink of this Example included the characteristics described in Example 1. A carbonated cola drink provides about a 25% reduction in calories compared to the full-calorie version, namely about 75 calories per eight ounces of a low-calorie cola drink compared to about 100 eight ounce calories full-cola drink.

A low-calorie cola soda composition was prepared by first receiving 2 liters of syrup including 2.04 grams (g) sodium benzoate, 4.41 g phosphoric acid, 1.27 g caffeine, 1.63 g citric acid, 38.63 g cola supplementation, 0.9 g Reb D, 0.9 g Reb A and 1080 g high fructose corn syrup, including 55% fructose. Purified water was added until a syrup volume of 2 liters was obtained. Then a 50 ml portion of syrup was added, respectively, to a 250 ml portion of carbonated water, that is, “adding” five to one, getting ready-made cola drinks with reduced calorie content, including 75 ppm. Reb D and 75 ppm Reb A. Beverages were closed in 10 ounce glass bottles (i.e. 295.7 ml) and stored at seventy degrees Fahrenheit (21.1 ° C) for one week. Prepared cola drinks with reduced calorie content show less bitterness compared to the same prepared cola drink with reduced calories, which instead contained 150 ppm. Reb A did not contain Reb D.

Those of ordinary skill in the art will understand that, for convenience, some ingredients are described herein in some cases with reference to the original form of the ingredient in which it is used in the preparation or manufacture of a drinkable product. This initial form of the ingredient may differ from the form in which the ingredient is present in the finished drinkable product. Thus, for example, in some exemplary embodiments of the beverage products of the present disclosure, sucrose and liquid sucrose are usually substantially homogeneously dissolved and dispersed in food products. Similarly, other ingredients identified as a solid, concentrate (e.g., juice concentrate), etc., are usually homogeneously dispersed throughout the volume of the beverage or throughout the volume of 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 in a drinkable product composition should not be considered a limitation of the form of the ingredient in the drinkable product, but rather a convenient means of describing the ingredient as a separate ingredient in the product composition.

Given the advantages of the above descriptions and exemplary embodiments, it will be apparent to those skilled in the art that numerous alternative and various embodiments are possible in accordance with the general principles of the invention disclosed herein. Skilled artisans 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 the singular in the present description and in the following claims corresponds to the traditional meaning of "at least one", unless in a particular case it directly follows from the context that this term in this particular case does not directly mean one and only one . Similarly, the term “comprising” is not limiting, without excluding additional objects, features, ingredients, etc.

Claims (28)

1. A carbonated cola-type drinking product containing:
sparkling water;
an acidifier containing at least one acid;
rebaudioside D having a purity of 93 weight. % and providing at least 10% of the complete sweetening of the drinkable product; and
flavoring containing cola flavoring. 2. The drinkable product of claim 1, wherein rebaudioside D is the only sweetener. 3. The drinkable product of claim 1, further comprising an additional sweetener, wherein rebaudioside D provides at least 20% of the total sweetening of the drinkable product. 4. The drinkable product of claim 3, wherein each sweetener ingredient in the drinkable product is a high intensity sweetener. 5. The drinkable product of claim 4, wherein each sweetening ingredient in the drinkable product is a natural high intensity sweetener. 6. The beverage product of claim 3, wherein the additional sweetener includes at least one sweetener selected from the group consisting of rebaudioside A, sucrose, monatin, thaumatin, monellin, brazzein, L-alanine, glycine, Luo Han Guo, ernandulcin , phyllodulcin, trilobatin and combinations of any of them. 7. The drinking product according to claim 1, in which rebaudioside D is at least 10 weight. % of the total weight of sweetening ingredients in a drinkable product. 8. The drinkable product of claim 1, wherein each sweetening ingredient in the drinkable product is a high intensity sweetener and rebaudioside D is at least 10 weight. % of the total weight of sweetening ingredients in a drinkable product. 9. The drinkable 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 acids, maleic acid, cinnamic acid, glutaric acid, and mixtures of any of them. 10. A drinkable product according to claim 1, wherein the acidifier is composed of lactic acid, tartaric acid and citric acid. 11. The drinkable product of claim 1, wherein the acidifier comprises lactic acid and at least one of tartaric and citric acids. 12. The drinkable product of claim 1, wherein the drinkable product comprises a beverage concentrate. 13. The beverage product of claim 1, wherein rebaudioside D comprises a purity of 95% or more by weight of rebaudioside D. 14. A drinkable product according to claim 1, wherein rebaudioside D is a supersaturated solution of rebaudioside D or a thermostable anhydrous form of rebaudioside D. 15. The drinkable product of claim 1, wherein the drinkable product is a cola diet carbonated soft drink. 16. Drinking product, including:
water
an acidifier containing at least one acid;
rebaudioside D having a purity of 93 weight. % and providing at least 10% of the complete sweetening of the drinkable product; and
cola flavoring. 17. The drinkable product of claim 16, wherein rebaudioside D is the only sweetener. 18. The drinkable product of claim 17, further comprising an additional sweetener, wherein rebaudioside D provides at least 20% of the total sweetening of the drinkable product. 19. The drinkable product of claim 17, wherein each sweetening ingredient in the drinkable product is a high intensity sweetener. 20. The drinkable product of claim 19, wherein each sweetener ingredient in the drinkable product is a natural high intensity sweetener. 21. The drinkable product of claim 17, wherein rebaudioside D provides at least 10% of the complete sweetening of the drinkable product. 22. The drinkable product of claim 17, wherein rebaudioside D is at least 10 weight. % of the total weight of sweetening ingredients in a drinkable product. 23. The drinkable product of claim 17, wherein each sweetener ingredient in the drinkable product is a high intensity sweetener and rebaudioside D is at least 10 weight. % of the total weight of sweetening ingredients in a drinkable product. 24. The beverage product of claim 19, wherein the additional sweetener includes at least one sweetener selected from the group consisting of rebaudioside A, sucrose, monatin, thaumatin, monellin, brazzein, L-alanine, glycine, Luo Han Guo, ernandulcin , phyllodulcin, trilobatin and combinations of any of them. 25. A carbonated cola type drinkable product containing:
sparkling water;
an acidifier containing at least one acid;
rebaudioside D having a purity of 93 weight. % and providing at least 10% of the complete sweetening of the drinkable product;
rebaudioside A present in a sweetening amount; and
flavoring containing cola flavoring. 26. A carbonated cola-type drinking product containing:
sparkling water;
an acidifier containing at least one acid;
rebaudioside D having a purity of 93 weight. % and providing at least 10% of the complete sweetening of the drinkable product;
sucrose present in a sweetening amount; and
flavoring containing cola flavoring. 27. The drinkable product of claim 26, further comprising rebaudioside A present in a sweetening amount. 28. A carbonated cola-type drinking product containing:
sparkling water;
an acidifier containing at least one acid;
rebaudioside D having a purity of 93 weight. % and providing at least 10% of the complete sweetening of the drinkable product;
rebaudioside A present in a sweetening amount;
a non-intense sweetener present in a sweetening amount selected from sucrose and high fructose corn syrup; and
flavoring containing cola flavoring.

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