WO2013143822A1

WO2013143822A1 - Adenosine as sweetness enhancer for certain sugars

Info

Publication number: WO2013143822A1
Application number: PCT/EP2013/054594
Authority: WO
Inventors: Joachim Hans; Ingo Wöhrle; Thomas KÜPER
Original assignee: Imax Discovery Gmbh
Priority date: 2012-03-26
Filing date: 2013-03-07
Publication date: 2013-10-03

Abstract

The present invention primarily relates to the use of adenosine and/or the physiologically acceptable salts thereof for enhancing the sweet taste of mono- and disaccharides, in particular the sweet taste of sucrose, glucose and/or fructose. The invention thus primarily relates to the use of adenosine as sweetness enhancer. The invention also relates to certain orally consumable compositions, preferably for human beings, in particular beverages, containing certain amounts of adenosine and/or the physiologically acceptable salts thereof and to a process for enhancing the sweet taste of mono- and disaccharides, in particular the sweet taste sucrose, glucose and/or fructose.

Description

Adenosine as sweetness enhancer for certain sugars

Foodstuffs (including beverages) comprising a significant content of mono- and disaccharides (primarily sucrose, glucose, fructose, and mixtures thereof) are usually strongly preferred by consumers due to their sweetness. On the other hand a high content of easily metabolisable carbohydrates allows the blood sugar level to increase markedly, which may lead to the formation of fatty deposits and can ultimately lead to health problems, such as excess weight, obesity, insulin resistance and secondary diseases. Further, sugars can also affect dental health as they are broken down by specific types of bacteria in the oral cavity into lactic acid for example and can attack the tooth enamel of adolescent or adult teeth (cavities).

It has therefore long been an aim in the food and beverage industry to reduce the sugar content of foodstuffs (including beverages) to the absolutely necessary amount. One of the options is the use of high potency sweeteners. High potency sweeteners are generally chemically uniform substances with a very low or no caloric value and simultaneously give a strong sweet taste impression.

Some of what are known as bulk sweeteners, such as sorbitol, mannitol or other sugar alcohols, are sweetening agents that can also partially replace the remaining food technology-related properties of sugars, but too frequent intake leads to osmotically- induced digestion problems among some people. While, owing to their low concentration in use, the non-nutritive, highly intensive sweeteners are very suitable for bringing sweetness into foods, they often exhibit significant taste-related disadvantages, such as time-intensity profiles which are not similar to sugar (e.g. sucralose, stevioside, cyclamate), a bitter and/or astringent aftertaste (e.g. acesulfame K, saccharin), or pronounced additional flavor impressions (e.g. glycyrrhetinic acid ammonium salt). Some of the sweeteners are not particularly stable as regards heat (e.g. thaumatin, brazzein, monellin), are not stable in all applications (e.g. aspartame) and are sometimes very long-lasting in terms of their sweet effect (strong sweet aftertaste, e.g. saccharin).

A further possibility is to reduce the sugar content in foodstuffs by adding sensorily weak or imperceptible substances which enhance the sweetness of sugars.

EP 1 291 342 A1 describes such substances of natural origin (pyridinium betaines). However, they do not selectively affect the sweet taste, rather other tastes, such as savory or salt taste impression, are affected.

US 4,826,824 describes that certain nucleotides (i.e. mono-, di- or triphosphates of nucleosides) like adenosine phosphates, inosine phosphates or guanosine phosphates enhance the taste of aspartame.

Pharmacology Biochemistry & Behaviour 1985, Vol. 22, 195-203 reports that methyl xanthines like caffeine, theophylline or theobromine enhanced the taste of certain sweeteners such as acesulfam-K and stevioside, but had no effect on sucrose. It is further reported that while caffeine when applied alone potentiates the taste of acesulfam-K, adenosine reduces or reverses said potentiation.

US 2005/0084506 A1 , US 2006/0045953 A1 and US 2009/01 1 1834 A1 each disclose numerous compounds as umami or sweet tastants or taste modifiers.

WO 2007/014879 A1 discloses hesperetin as sweetness enhancing agent.

WO 2007/107596 A1 suggests 4-hydroxydihydrochalcones for enhancing an impression of sweetness.

The substances described in WO 2005/041684 are of non-natural origin and thus are more difficult to assess from a toxicological perspective than substances of natural origin, in particular if the latter occur in foodstuffs or originate from raw materials used for preparing foodstuffs.

It is desirable to find naturally occurring substances which, in low concentrations, effectively enhance the sweet taste impressions of sugars, in particular of sucrose, glucose and/or fructose. It would additionally be desirable if the one or more substances would be able to enhance the sweet taste of said sugars without adversely affecting, impairing or adulterating the remaining flavor profile to an appreciable extent.

The primary object of the present invention thus was to find substances which (a) are suitable for enhancing the sweet taste of sweet tasting mono- and/or disaccharides, preferably without adversely affecting the remaining flavor profile, (b) are toxicologically safe, (c) are effective in low concentrations, and preferably (d) can be used in foodstuffs having a (preferably high) water content (in particular beverages) and/or (e) occur in edible raw materials or are present in raw materials already used for the preparation of edible compositions.

This primary object is achieved according to the present invention by (i) adenosine of formula (I)

and/or

(ii) the physiologically acceptable salts thereof, for enhancing the sweet taste of a mono- or disaccharide, preferably of sucrose, glucose and/or fructose, in an orally consumable composition, in particular for human beings.

The mono- or disaccharides (which may be used in form and as part of natural sources comprising these sugars) preferably are sucrose (synonymous with saccharose), D- fructose, D-glucose, and mixtures thereof.

Adenosine is an endogenous purine nucleoside comprising a molecule of adenine attached to a ribose sugar molecule (ribofuranose) moiety via a β-Ng-glycosidic bond. Adenosine modulates different physiological processes and is toxicologically safe when orally adminstered having an oral LD₅₀ value in of >20 g / kg (mice).

Adenosine (CAS Registry Number 58-61 -7) and adenosine hydrochloride (CAS Registry Number 58056-57-8) are well-known compounds that are commercially available from various suppliers. Adenosine may for example be obtained from the ribonucleic acid isolated from animal bodies or from cells of microorganisms such as yeast cells. Further, US 3,730,836 teaches a fermentation process for producing adenosine using a Bacillus strain.

Adenosine is a vasodilator and anti-dysrhythmic used for several purposes in the medical field. Some patients experience transient metallic or bitter "taste" immediately after intravenous administration of adenosine. A diluted aqueous solution of adenosine has been described as having a slightly bitter and/or metallic taste.

Adenosine nucleotides, such as adenosine monophosphate, have previously been described as taste modulators (for example US 4,826,824, US 6,540,978, GB 1 ,1 14,190).

Several compositions comprising adenosine are disclosed in the prior art.

In Pharmacology Biochemistry & Behaviour 1986, Vol. 24, 429-432 it was found that caffeine enhances the taste of certain sweeteners like acesulfam-K, sodium saccharine or thaumatin, but has no effect on aspartame, sucrose, fructose and calcium cyclamate. Six of the ten sweetening agents tested were enhanced by caffeine, and the potentiation was reversed by simultaneously applied adenosine.

WO 91/10726 discloses a medium for the maintenance or growth of cells comprising in a C0₂-independent atmosphere, said medium comprising inter alia D-glucose and adenosine.

EP 1 378 224 A1 provides compositions comprising a purine base or a salt thereof as active ingredient for promoting sugar uptake in epidermal keratin ocytes.

EP 2 238 971 A1 discloses compositions for external use comprising a sugar and at least one purine substance, wherein adenosine monophosphates being the preferred purine substances.

Several documents disclose cryoprotective solutions comprising adenosine for the preparation and ex vivo preservation of organs (US 2002/0068265 A1 , US 2001/0031459 A1 , WO 96/05727, US 2009/0305222 A1 , WO 2006/060309, US 5,405,742, US 5,552,267 and US 7,005,253 B2).

WO 2010/064054 provides a therapeutic composition comprising inter alia adenosine and stems cells or progenitor cells.

Generally, the compositions disclosed in the prior art documents cited above cannot considered to be orally consumable compositions to the skilled person in the food or beverage art, in particular not compositions suitable for oral consumption by human beings. Said compositions are not palatable and not considered to be comestible, at least not without adverse or detrimental effects to the consumer.

US 2004/0248771 A1 teaches pharmaco-dietary preparations having a nutrition- supplementing and nutrition-enhancing effect which may comprise adenosine.

Surprisingly, it was now found that adenosine when used in the (preferred) amounts according to the present invention enhances the sweet taste of mono- and disaccharides, in particular the sweet taste of sucrose, glucose and/or fructose, without adding any unwanted notes to an appreciable extent to the sweet taste profile of said sugars, and does not adversely affect, impair or adulte the remaining flavor profile to an appreciable extent.

Our findings are particularly surprising since these significantly differ from and appear to be in contrast to the results described and the implications outlined in Pharmacology Biochemistry & Behaviour 1985 and 1986, cited above.

Although we also found in the course of our investigation that adenosine shows sweetness enhancing properties in solid food products like biscuits, hard boiled candies, chewing gums and muesli bars, the sweetness enhancing effect was found to be more pronounced in water containing compositions, in particular aqueous liquid compositions.

In acidic compositions with non-deionized (i.e. undistilled) water (like tap water or mineral water), the sweetness enhancing effect of adensine and its salts were perceived to be superior in comparison to neutral (pH-vaule of 7.0) or basic compositions (pH- value greater than 7) with deionized water.

In particular when using the amounts of the different constituents indicated hereinafter, the desired sweetness enhancing and optionally further (sensorial) effects can be achieved in an orally consumable composition (suitable for consumption by human beings) according to the present invention.

Further, it was found that the known slight bitter and/or metallic notes of adenosine were noticed to a limited extent by some panelists in some compositions. Said slight bitter and/or metallic notes may readily be masked (i.e. significantly reduced or fully suppressed) by using one or more flavoring agents with certain molecular properties as described hereinafter.

The total amount of (i) adenosine and/or (ii) the physiologically acceptable salts thereof to be used according to the present invention for enhancing the sweet taste of one or more mono- or disaccharides, in an orally consumable composition, in particular in ready-to-consume foodstuffs (in particular beverages), is 0.125 % by weight (wt.%) or less, preferably 0.10 wt.% or less, more preferably in the range of from 5 to 1250 ppm, particularly in the range of from 10 to 1000 ppm, in each based on the total weight of an orally consumable composition, in particular of a ready-to-consume (ready-to-use, ready-to-eat, ready-to-drink) foodstuff (in particular beverage).

Within the scope of the present text, the terms "for oral consumption" or "food product" and the like refer in particular to compositions which are intended to be swallowed by a human being in an unchanged (i.e. by direct oral consumption, "ready-to-eat", "ready-to- drink") or processed state and then to be digested.

The term "ready-to-use" product refers to a product, the composition of which, in terms of the substances which determine the flavor, is (essentially) complete. The term "ready- to-use" product includes carbonated and non-carbonated liquids and viscous or semisolid products. Examples of "ready-to-use" products include deep-frozen products which, prior to consumption, are be defrosted and heated before consumption. The ready-to-use products may also be "ready-to-eat" or "ready-to-drink", like e.g. carbonated beverages, flavored milk, (water) ice, yoghurts, and the like, or may have to be diluted with water before oral consumption, which is for example the case for beverage syrups.

The present invention also relates to an orally consumable composition (suitable for consumption by a human being), comprising, in each case based on the total weight of the orally consumable composition, (a) (i) adenosine and (ii) the physiologically acceptable salts of adenosine in a total amount of from 10 to 1250 ppm, preferably in the range of from 30 to 900 ppm, more preferably in the range of from 40 to 600 ppm,

(b) glucose, fructose and sucrose in a total amount in the range of from 1 .0 to 20.0 wt.%, preferably in the range of from 1 .0 to 15.0 wt.%, even more preferably in the range of from 1.5 to 12.0 wt.%, and particularly preferably in the range of from 2.0 to 9.9 wt.%,

(c) water, preferably non-deionized water, more preferably drinking water, particularly preferably tap water or mineral water, in a total amount of 30 wt.% or more, preferably of 50 wt.% or more, and one, two, three or more ingredients selected from group (d) and/or group (e)

(d) food acids, preferably selected from the group consisting of acetic acid, adipic acid, caffeotannic acid, citric acid, iso-citric acid, maleic acid, fumaric acid, galacturonic acid, glucuronic acid, glyceric acid, glycolic acid, lactic acid, malic acid, oxalic acid, pyruvic acid, quinic acid, succinic acid, tannic acid, tartaric acid, phosphoric acid, and the physiologically acceptable salts thereof, preferably the sodium and/or potassium salts thereof,

(e) flavoring agents with 0 or 1 N-atom, wherein said flavoring agents preferably have a molecular weight in the range of 120 to 330 g/mol, more preferably a molecular weight in the range of 131 to 310 g/mol.

The total amount of adenosine of an orally consumable composition according to the present invention, in particular of a ready-to-drink composition according to the present invention, is in the range of from 10 to 1250 ppm, preferably in the range of from 20 to 990 ppm, more preferably in the range of from 30 to 500 ppm, even more preferably in the range of from 40 to 300 ppm, particularly preferably in the range of from 50 to 250 ppm, and most preferably in the range of from 60 to 180 ppm in each case based on the total weight of the orally consumable composition.

For purposes of quantification of the amounts of adenosine indicated herein it is emphasized that these amounts include the physiologically acceptable salts of adenosine optionally present in an orally consumable composition according to the present invention, said physiologically acceptable salts of adenosine however being calculated as "free" adenosine (of formula CioH₁₃N₅04), thus disregarding any protonation of adenosine and any counterion present in physiologically acceptable salts of adenosine.

In a further preferred embodiment the total amount of adenosine and its physiologically acceptable salts of an orally consumable composition according to the present invention, in particular of a ready-to-drink composition according to the present invention, is in the range of from 50 to 200 ppm, more preferably in the range of from 60 to 200 ppm, even more preferably in the range of from 70 to 175 ppm, in each case based on the total weight of the orally consumable composition.

Preferably, the total amount of glucose, fructose and sucrose of an orally consumable composition according to the present invention, in particular of a ready-to-drink composition according to the present invention, is in the range of from 1 .5 to 12.0 wt.%, more preferably in the range of from 2.0 to 9.9 wt.%, even more preferably in the range of from 2.5 to 9.5 wt.%, particularly preferably in the range of from 3.0 to 9.0 wt.%, and most preferably in the range of from 3.5 to 8.75 wt.%, in each case based on the total weight of the orally consumable composition.

Glucose, fructose and sucrose are commercially readily available from various sources and in various forms, and may be obtained from suitable plant sources, for example from sugar beet (Beta vulgaris ssp., sugar fractions, sugar syrup, molasses), from sugar cane {Saccharum officinarum ssp., e.g. molasses, sugar syrups), from sugar maple (Acer ssp.), from agave (agave thick juice), sorghum, certain palm trees, invert sugar syrup, high fructose corn syrup (HFCS, also called glucose-fructose syrup, e.g. made from wheat or corn starch), or fruit concentrates (e.g. from apples or pears, apple syrup, pear syrup).

Preferably, an orally consumable composition according to the present invention has a pH-value at 25°C of 6.8 or smaller, preferably of 6.5 or smaller, more preferably of 6.0 or smaller.

The pH-value of an orally consumable composition according to the present invention, in particular of a ready-to-drink composition according to the present invention, when measured at 25°C (and preferably at 1013 mbar) preferably is in the range of from 1 .5 to 6.5, preferably in the range of from 1 .8 to 6.0, more preferably in the range of from 2.0 to 5.5, even more preferably in the range of from 2.0 to 5.0, particularly preferably in the range of from 2.1 to 4.2, especially preferably in the range of from 2.2 to 4.0, and most preferably in the range of from 2.3 to 3.6.

The total amount of water of an orally consumable composition according to the present invention, in particular of a ready-to-drink composition according to the present invention, is 60 wt.% or more, preferably 70 wt.% or more, more preferably 75 wt.% or more, even more preferably 80 wt.% or more, in each case based on the total weight of the orally consumable composition.

A preferred orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, comprises

(a) adenosine and the physiologically acceptable salts of adenosine in a total amount of from 30 to 900 ppm, preferably in the range of from 30 to 600 ppm,

(b) glucose, fructose and sucrose in a total amount in the range of from 2.0 to 9.9 wt.%, preferably in the range of from 2.5 to 9.5 wt.%, more preferably in the range of from 3.0 to 9.0 wt.%, and particularly preferably in the range of from 3.5 to 8.75 wt.%,

(c) water, preferably non-deionized water, particularly drinking water or mineral water, in a total amount of 70 wt.% or more, preferably of 80 wt.% or more,

(d) one, two or more food acids, preferably comprising citric acid, tartaric acid, phosphoric acid, malic acid and/or maleic acid and the physiologically acceptable salts thereof,

(e) one, two, three, four, five or more flavoring agents with 0 or 1 N-atom, wherein said flavoring agents preferably have a molecular weight in the range of 131 to 310 g/mol, preferably comprising linalool, limonene, citral, citronellal and/or citronellol, wherein preferably the pH-value at 25°C is in the range of from 2.0 to 5.5.

Preferably, the total amount of water, preferably pf non-deionized water, particularly of drinking water or mineral water, of an orally consumable composition according to the present invention, in particular of a ready-to-drink composition according to the present invention, is in the range of from 82 wt.% to 98 wt.%, more preferably in the range of from 83 wt.% to 96 wt.%, even more preferably in the range of from 84 wt.% to 95 wt.%, and most preferably in the range of from 85 wt.% to 94 wt.%, in each case based on the total weight of the orally consumable composition.

Preferably, an orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, comprises one or more flavoring agents, preferably one, two, three, four, five, six, seven, eight or more flavoring agents, wherein said flavoring agents preferably have a molecular weight in the range of 120 to 330 g/mol, more preferably a molecular weight in the range of 131 to 310 g/mol, even more preferably a molecular weight in the range of 135 to 290 g/mol, and particularly preferably a molecular weight in the range of 135 to 260 g/mol.

These one or more flavoring agents have been found to be beneficial and able to further improve the (sensorial) quality of an orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention. For example, the slight bitter and/or metallic notes of adenosine which in rare cases were noticeable in certain compositions could be significantly reduced or fully suppressed (i.e. masked) by using one or more such flavoring agents, in particular one or more of the preferred or particularly preferred flavoring agents indicated hereinbefore or hereinafter.

Preferably, the one or more flavoring agents preferably present in a flavoring mixture according to the present invention (as defined below) and in an orally consumable composition according to the present invention are selected from the group consisting of L-menthol, racemic menthol, menthone, isomenthone, peppermint oil, L-carvone, D- carvone, spearmint oil, 1 ,8-cineol (eucalyptol), eucalyptus oil, cinnamaldehyde (preferably trans-cinnamaldehyde), cinnamic alcohol, cinnamon bark oil, cinnamon leaf oil, methyl cinnamate, benzaldehyde, methyl salicylate, wintergreen oil, thyme oil, thymol, carvacrol, clove oil, camphene, p-cymene, alpha-terpinene, gamma-terpinene, alpha-terpineol, borneol, eugenol, anise oil, star anise oil, anethole (preferably trans- anethole), anisole, p-methoxybenzaldehyde (anisaldehyde), anisyl acetate, anisyl formiate, acetophenone, grapefruit aldehyde, alpha-ionone, benzothiazole, benzyl acetate, benzyl alcohol, benzyl benzoate, cis-3-hexenol, cis-3-hexenyl acetate, D- limonene, L-limonene, linalool, citral, geraniol, geranyl acetate, nerol, citronellol, citronellal, alpha-phellandrene, beta-phellandrene, alpha-pinene, beta-pinene, sabinene, myrcene, vanilla extract, guaiacol, vanillin, ethylvanillin, 2-hydroxy-4- methoxybenzaldehyde, 2,5-dimethyl-4-hydroxy-3(2H)-furanone, 2-ethyl-4-hydroxy-5- methyl-3(2H)-furanone, 2-ethyl-5-methyl-4-hydroxy-3(2H)-furanone, 5-ethyl-2-methyl-4- hydroxy-3(2H)-furanone, maltol, ethylmaltol, coumarin, gamma-undecalactone, gamma- nonalactone, delta-decalactone, 4-methyldeltalactone, tuberolactone, massoia lactone, sotolon, methyl sorbate, 2-hydroxy-3-methyl-2-cyclopentenones, 3-hydroxy-4,5- dimethyl-2(5H)-furanone, n-butyl acetate, isoamyl acetate, ethyl propionate, ethyl butyrate, n-butyl butyrate, isoamyl butyrate, ethyl 3-methyl-butyrate, ethyl n-hexanoate, allyl n-hexanoate, n-butyl n-hexanoate, ethyl n-octanoate, ethyl-3-methyl-3- phenylglycidate, ethyl-2-trans-4-cis-decadienoate, 4-(p-hydroxyphenyl)-2-butanone, 1 ,1 - dimethoxy-2,2,5-trimethyl-4-hexane, 2,6-dimethyl-5-hepten-1 -al, phenylacetaldehyde, piperine, chavicine, safrole, alpha-terpinyl acetate, linalyl acetate and cardamom oil.

In a preferred embodiment, an orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, preferably comprises one, two, three or more flavoring agents having a molecular weight in the range of 135 to 190 g/mol, more preferably a molecular weight in the range of 135 to 180 g/mol, even more preferably a molecular weight in the range of 136 to 170 g/mol.

In a preferred embodiment, an orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, preferably comprises one, two, three or more fruity flavoring agents having a molecular weight in the range of 135 to 190 g/mol, more preferably a molecular weight in the range of 135 to 180 g/mol, said fruity flavoring agents preferably imparting a flavor note selected from the group consisting of lemon, lime, grapefruit, orange, sweet orange, bitter orange, bergamot, mandarin, apple, pear, prickly pear, peach, apricot, pineapple, prune, mango, melon, plum, kiwi, lychee, banana, cherry, sweet cherry, strawberry, raspberry, red currant, black currant, blackberry, blueberry, passion fruit, grape, pomegranate, acerola, coconut, vanilla and mixtures thereof.

Preferably, a flavoring mixture according to the present invention (as defined below), an orally consumable composition according to the present invention, and in particular a ready-to-drink composition according to the present invention, comprises one or more flavoring agents, preferably one, two, three, four, five, six, seven, eight or more flavoring agents, preferably contributing or imparting a fresh and/or fruity sensory impression, preferably selected from the group consisting of L-menthol, L-carvone, D-carvone, trans-cinnamaldehyde, cinnamic alcohol, methyl cinnamate, benzaldehyde, camphene, p-cymene, alpha-terpinene, gamma-terpinene, alpha-terpineol, borneol, eugenol, anise oil, trans-anethole, anisole, p-methoxybenzaldehyde, D-limonene, L-limonene, linalool, citral, geraniol, geranyl acetate, nerol, citronellol, citronellal, alpha-phellandrene, beta- phellandrene, alpha-pinene, beta-pinene, myrcene, vanillin, ethylvanillin, 2-hydroxy-4- methoxybenzaldehyde, 2,5-dimethyl-4-hydroxy-3(2H)-furanone, 2-ethyl-4-hydroxy-5- methyl-3(2H)-furanone, 2-ethyl-5-methyl-4-hydroxy-3(2H)-furanone, 5-ethyl-2-methyl-4- hydroxy-3(2H)-furanone, maltol, ethylmaltol, coumarin, gamma-undecalactone, gamma- nonalactone, delta-decalactone, 4-methyldeltalactone, tuberolactone, massoia lactone, sotolon, isoamyl acetate, n-butyl butyrate, isoamyl butyrate, ethyl 3-methyl-butyrate, ethyl n-hexanoate, allyl n-hexanoate, n-butyl n-hexanoate, ethyl n-octanoate, ethyl-3- methyl-3-phenylglycidate, ethyl-2-trans-4-cis-decadienoate, 4-(p-hydroxyphenyl)-2- butanone, 1 ,1 -dimethoxy-2,2,5-trimethyl-4-hexane, 2,6-dimethyl-5-hepten-1 -al, phenylacetaldehyde, safrole, alpha-terpinyl acetate, and linalyl acetate.

Preferably, a flavoring mixture according to the present invention (as defined below), an orally consumable composition according to the present invention, and in particular a ready-to-drink composition according to the present invention, comprises one or more flavoring agents, preferably one, two, three, four, five or more flavoring agents, preferably selected from the group consisting of D-limonene, L-limonene, linalool, citral, geraniol, geranyl acetate, nerol, citronellol, citronellal, alpha-phellandrenegamma- undecalactone, gamma-nonalactone, delta-decalactone, 4-methyldeltalactone, tuberolactone, massoia lactone, sotolon, isoamyl acetate, n-butyl butyrate, isoamyl butyrate, ethyl 3-methyl-butyrate, ethyl n-hexanoate, allyl n-hexanoate, n-butyl n- hexanoate, ethyl n-octanoate, ethyl-3-methyl-3-phenylglycidate, ethyl-2-trans-4-cis- decadienoate, 4-(p-hydroxyphenyl)-2-butanone, 1 ,1 -dimethoxy-2,2,5-trimethyl-4- hexane, 2,6-dimethyl-5-hepten-1 -al, phenylacetaldehyde, alpha-terpinyl acetate, and linalyl acetate.

Preferably, an orally consumable composition according to the present invention, in particular of a ready-to-drink composition according to the present invention, comprises one or more food acids (i.e. acids suitable for oral consumption), preferably selected from the group consisting of acetic acid, adipic acid, caffeotannic acid, citric acid, iso- citric acid, maleic acid, fumaric acid, galacturonic acid, glucuronic acid, glyceric acid, glycolic acid, lactic acid, malic acid, oxalic acid, pyruvic acid, quinic acid, succinic acid, tannic acid, tartaric acid, phosphoric acid, and the physiologically acceptable salts thereof, preferably the sodium and/or potassium salts thereof. Preferred physiologically acceptable salts of food acids are for example sodium acetate, monosodium phosphate, disodium phosphate, monopotassium phosphate, and/or dipotassium phosphate.

In a preferred embodiment, the one or more food acids are selected from the group consisting of citric acid, lactic acid, malic acid, succinic acid, maleic acid, fumaric acid, tartaric acid, adipic acid, phosphoric acid, and the physiologically acceptable salts thereof.

Preferably, an orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, comprises one or more food acids selected from the group consisting of citric acid, tartaric acid, lactic acid, malic acid, maleic acid, fumaric acid, phosphoric acid, and the physiologically acceptable salts thereof.

A more preferred orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, comprises sucrose, and/or a mixture of glucose and fructose, wherein the amount of fructose is in the range of from 30 to 95 wt.%, preferably 40 to 92 wt.%, based on the total amount of glucose and fructose in the orally consumable composition.

A preferred orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, comprises one or more further constituents suitable for consumption selected from: one or more emulsifiers, and/or one or more antioxidants and optionally one or more substances for intensifying the antioxidative effect of said antioxidants, and/or one or more preservatives, and/or one or more vitamins and the physiologically acceptable salts or esters thereof, and/or one or more coloring agents, and/or one or more weighting agents, and/or one or more sugar alcohols, and/or one or more high potency sweeteners, preferably one or more naturally occurring high potency sweeteners, and/or one or more stabilizers and/or thickeners.

Preferably, an orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, comprises one or more further constituents suitable for oral consumption, particularly one or more emulsifiers, preferably selected from the group consisting of lecithins (preferably naturally occurring lecithins, particularly lecithin from egg or soy), phospholipids (preferably phosphatidylcholines), monoacylglycerols, and diacylglycerols, and/or one or more antioxidants and optionally one or more substances for intensifying the antioxidative effect of said antioxidants, and/or one or more preservatives (preferably selected from the group consisting of benzoic acid, sodium benzoate, potassium benzoate, sorbic acid, sodium sorbate, sodium sorbate, butylated hydroxyanisole (BHA), and butylated hydroxytoluene (BHT)), preferably in a total amount of from 0.05 to 0.5 wt.%, more preferably of from 0.1 to 0.3 wt.%, based on the total weight of the composition, and/or one or more vitamins and the physiologically acceptable salts or esters thereof, preferably selected from the group consisting of vitamin A, vitamin A palmitate, vitamin B1 , vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B6, vitamin B9 (folic acid) vitamin B12, vitamin C (ascorbic acid), monosodium ascorbate, monopotassium ascorbate, calcium diascorbate, magnesium diascorbate, ascorbyl palmitate, ascorbyl stearate, vitamin D, and vitamin E, vitamin E acetate, vitamin E palmitate, vitamin H (biotin), vitamin K, and/or one or more coloring agents, preferably selected form the group consisting of carotenes (E-number E160a, preferably beta-carotene), paprika extract (E-number E160c), red beet juice powder (comprising betanine, beetroot red, E-number E162), annatto (E-number E160b), anthocyanins (E-number E163), chlorophylls (E-number E140), turmeric (E-number E100, comprising curcumin), tartrazine (FD&C Yellow No. 5, E-number E102), amaranth (E-number E123), titanium dioxide (E-number E171 ), iron oxides and iron hydroxides (E-number E172), erythrosine (E-number E127), caramel color (E-number E150, preferably E150d), FD&C yellow No. 6 (E-number E1 10), allura red (FD&C red No.40, E-number E129), FD&C green No. 3 (fast green, E-number E143), FD&C blue No. 1 (brilliant blue, E-number E133) and FD&C blue No. 2 (indigotine, E-number E132), and/or one or more bitter tasting substances selected from the group consisting of quinine, neohesperidin, hesperidin, naringin, quercitrin, phloridzin, phloretin-2-O'- xyloglucoside, caffeic acid, chlorogenic acid, neochlorogenic acid, cryptochlorogenic acid, limonoids (preferably limonin or nomilin from citrus fruits), lupolones from hops, humulones from hops, gallic and ellagic acid esters of carbohydrates (preferably pentagalloylglucose), catechins and epicatechins (preferably selected from the group consisting of galloylated catechins, galloylated epicatechins, gallocatechins or epigallocatechins, galloylated gallocatechins or galloylated epigallocatechins), theaflavins (in particular theaflavin, isotheaflavin, neotheaflavin), galloylated theaflavins, and procyanidines (= proanthocyanidines) (in particular Procyanidin B1 , Procyanidin B2, Procyanidin A2, Procyanidin B5, and Procyanidin C1 ), and/or one or more stabilizers and/or thickeners, preferably selected from thegroup consisting of sodium octenyl succinate, carboxymethyl cellulose, maltodextrin, gum Arabic, guar gum, carob gum, alginates, pectin, and xanthan gum.

Examples of stabilizers and/or thickeners which may be part of an orally consumable composition according to the present invention, in particular of a ready-to-drink composition according to the invention, are preferably selected from the group consisting of carbohydrate polymers (polysaccharides), cyclodextrins, starches, degraded starches (starch hydrolysates), chemically or physically modified starches (preferably starch sodium octenyl succinate, E1450), modified celluloses (preferably carboxymethyl cellulose), gum Arabic (gum acacia), gum ghatti, gum tragacanth, gum karaya, carrageenan, guar gum, carob gum (carob flour), alginates, pectin, inulin and xanthan gum.

If an orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, comprises one or more thickeners, then the total amount of thickeners preferably is in the range of from 0.0025 to 1 wt.%, more preferably in the range of from 0.01 to 0.4.%, even more preferably in the range of from 0.015 to 0.2.%, in each case based on the total weight of the composition.

An orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, may comprise one or more further sweetness enhancing agents, preferably one or or more further naturally occurring sweetness enhancers, for example those described in US 4,826,824, WO 2007/014879 A1 and/or WO 2007/107596 A1 .

An orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, preferably comprises 200 ppm or more hydrogen carbonate (HC0₃ ^"), more preferably 250 ppm or more hydrogen carbonate, even more preferably 300 ppm or more hydrogen carbonate, and particularly preferably 400 ppm or more hydrogen carbonate, in each case based on the total weight of the orally consumable composition.

If an orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, is carbonated, the total amount of carbon dioxide (C0₂) preferably is in the range of from 0.02 to 5.0 wt.%, more preferably in the range of from 0.05 to 3 wt.%, even more preferably in the range of from 0.1 to 2.5 wt.%, particularly preferably in the range of from 0.2 to 2.0 wt.%, most preferably in the range of from 0.25 to 1.5 wt.%, in each case based on the total weight of the orally consumable composition.

An orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, may additionally comprise lactose and/or maltose, and/or one or more sugar alcohols such as dulicitol, fucitol, maltitol, erythritol, isomaltitol (E 953), lactitol (E 966), maltitol, mannitol (E421 ), sorbitol (E420), xylitol (E967), and mixtures thereof.

An orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, may additionally comprise one or more high potency sweeteners are preferably selected from the group consisting of sodium cyclamate, acesulfame K, neohesperidin dihydrochalcone, saccharin, saccharin sodium salt, aspartame, superaspartame, neotame, alitame, sucralose, magap, lugduname, carrelame, sucrononate, sucrooctate, miraculin, curculin, monellin, mabinlin, thaumatin, curculin, brazzein, pentadin, or extracts or fractions thereof obtained from natural sources containing said amino acids and/or proteins, neohesperidin dihydrochalcone, steviolgylcoside, stevioside, steviolbioside, rebaudiosides (preferably rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, dulcoside, rubusoside), suavioside A, suavioside B, suavioside G, suavioside H, suavioside I, suavioside J, baiyunoside 1 , baiyunoside 2, phlomisoside 1 , phlomisoside 2, phlomisoside 3, phlomisoside 4, abrusoside A, abrusoside B, abrusoside C, abrusoside D, cyclocaryoside A and cyclocaryoside I, oslandin, polypodoside A, strogin 1 , strogin 2, strogin 4, selligueanin A, dihydroquercetin-3-acetate, perillartine, telosmoside A₁₅, periandrin l-V, pterocaryoside, cyclocaryoside, mukurozioside, bryoside, bryonoside, bryonodulcoside, carnosifloside, scandenoside, gypenoside, trilobatin, phloridzin, dihydroflavanol, hematoxylin, cyanin, chlorogenic acid, albiziasaponin, telosmoside, gaudichaudioside, mogroside, hernandulcine, monatin, glycyrrhetin acid, glycyrrhizin, phyllodulcin, or the physiologically acceptable salts thereof, preferably the respective potassium, sodium, calcium or ammonium salts thereof, liquorice extracts (Glycyrrhizza glabra ssp.), Lippia dulcis extracts, Momordica ssp. extracts or individual substances (in particular Momordica grosvenori [Luo Han Guo] and the mogrosides obtained therefrom), Hydrangea dulcis or Stevia ssp. (e.g. Stevia rebaudiana) extracts or individual substances.

An orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, may preferably additionally comprise one or more high potency sweeteners, preferably selected from the group consisting of aspartame, neotame, superaspartame, advantame, saccharin, sucralose, cyclamate, acesulfam, tagatose, monellin, stevioside, rebaudioside A, rebaudioside C, rebaudioside D, rubusosid, phyllodulcin, hernandulcin, thaumatin, brazzein, miraculin, glycyrrhizin, glycyrrhetinic acid, the physiologically acceptable salts (preferably the sodium, potassium or calcium salts) of the these compounds.

In a preferred embodiment, an orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, does not comprise caffeine in a concentration of 10^"5 M (corresponding to about 1.94 ppm, based on the total weight of the composition).

If an orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, comprises caffeine, theobromine and/or theophylline, the total amount of caffeine, theobromine and theophylline preferably is in the range of from 10 to 300 ppm, more preferably in the range of from 25 to 200 ppm, even more preferably in the range of from 50 to 150 ppm, and most preferably in the range of from 70 to 120 ppm, in each case based on the total weight of the orally consumable composition.

A preferred orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, in each case based on the total weight of the composition, is free of antibiotics (in particular penicillins), and/or contains less than 1 wt.% of dextrans, and/or contains less than 3 wt.% of ethanol, preferably less than 2 wt.% of ethanol, more preferably less than 1 wt.% of ethanol, and/or is free of HEPES (2-[4-(2-hydroxyethyl)piperazin-1 -yl]ethanesulfonic acid) and its salts, and/or is free of and of lactobionic acid and its salts, and/or contains less than 0.01 ppm of chromium, less than 0.025 ppm of lead, less than 0.005 ppm of cadmium, less than 0.01 ppm of arsenic, less than 0.001 ppm of selenium, less than 0.005 ppm of antimony, and less than 0.001 ppm of mercury, and/or contains less than 4.5 wt.% fats and fatty oils (i.e. triglycerides), preferably less than 3.5 wt.% fats and fatty oils, and/or contains less than 5.0 wt.% proteins, preferably less than 4.0 wt.% proteins, and/or contains a total amount of caffeine, theobromine and theophylline

(a) of less than 1 .5 ppm, preferably of less than 1 .0 ppm, more preferably of less than 0.5 ppm, or

(b) of 10 ppm or more, preferably of 25 ppm or more, more preferably of 75 ppm or more.

Preferably, an orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, is free of nitroglycerin (1 ,2,3-trinitroxypropane), prostaglandin E1 , penicillin, diltiazem and its salts, heparin, insulin and/or verapamil, in particular free of nitroglycerin, penicllin and diltiazem and its salts.

Preferably, an orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, is free of nitroglycerin (1 ,2,3-trinitroxypropane), prostaglandins, penicillin antibiotics, diltiazem and its salts, heparin and verapamil.

The term "penicillin antibiotics" in particular refers to penicillin F (penicillin I), benzylpenicillin (penicillin G; penicillin II), penicillin X (p-hydroxybenzylpenicillin; penicillin III), procaine benzylpenicillin (procaine penicillin), benzathine benzylpenicillin (benzathine penicillin), phenoxymethylpenicillin (penicillin V), penicillin K (heptylpenicillin; penicillin IV).

Preferably, an orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, is free of antibiotics.

Preferably, an orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention comprises a total amount of less than 0.1 wt.% of polyethylene glycol with a molecular weight of about 35,000 daltons, preferably of less than 0.03 wt.% of polyethylene glycols with a molecular weight (MW) of 30,000 daltons or more, more preferably of less than 0.025 wt.% of polyethylene glycols with a molecular weight (MW) of 30,000 daltons or more. Preferably, an orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention comprises a total amount of less than 0.01 wt.% of polyethylene glycols with a molecular weight (MW) of 20,000 daltons or more, more preferably of less than 0.01 wt.% of polyethylene glycols with a molecular weight (MW) of 10,000 daltons or more. Particularly preferably an orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, is free of polyethylene glycols with a molecular weight (MW) of 10,000 daltons or more, and particularly preferably is free of polyethylene glycols.

Preferably, an orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention comprises a total amount of less than 5 wt.% of dextran-40 (molecular weight (MW): 40,000 daltons) and dextran-50 (MW: 50,000 daltons), preferably of less than 2 wt.% of dextran-40 and dextran-50, more preferably of less than 2 wt.% of dextrans with a molecular weight of 10,000 daltons or more, and/or a total amount of less than 0.25 wt.% of mannitol, preferably of less than 0.20 wt.% of mannitol, more preferably of less than 0.1 wt.% of mannitol, and most preferably is free of mannitol.

Preferably, an orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention comprises a total amount of less than 5 wt.% of dextrans, preferably of less than 3 wt.% of dextrans, more preferably of less than 1 wt.% of dextrans. Particularly preferably an orally consumable composition according to the present invention, in particular a ready-to- drink composition according to the present invention, is free of dextrans.

Preferably, an orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention comprises a total amount of less than 1.5 wt.% of raffinose, preferably of less than 1 .0 wt.% of raffinose, more preferably of less than 0.5 wt.% of raffinose, particularly preferably of less than 0.25 wt.% of raffinose and most preferably is free of raffinose.

Preferably, an orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, is free of HEPES (2-[4-(2-hydroxyethyl)piperazin-1 -yl]ethanesulfonic acid) and/or lactobionate (lactobionic acid, 4-0-3-galactopyranosyl-D-gluconic acid and its salts, in particular potassium lactobionate) and/or glutathiones (in particular free of glutathione, reduced glutathione and S-nitrosoglutathione) and/or dexamethasone and/or gluconates (gluconic acid 2,3,4,5,6-pentahydroxyhexanoic acid and its salts, in particular K gluconate and Mg gluconate).

Preferably, an orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, is free of HEPES (2-[4-(2-hydroxyethyl)piperazin-1 -yl]ethanesulfonic acid) and lactobionate (lactobionic acid, 4-0-3-galactopyranosyl-D-gluconic acid and its salts).

Preferably, an orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, does not comprise an effective amount of adenine, adenine hydrochloride, guanosine, allopurinol, and/or tris(hydroxymethyl) aminomethane and tris(hydroxymethyl) aminomethane salts (particularly tris(hydroxymethyl) aminomethane maleate), and more preferably is free of adenine, adenine hydrochloride, guanosine, allopurinol, tris(hydroxymethyl) aminomethane and tris(hydroxymethyl) aminomethane salts.

Preferably, an orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, does not comprise an effective amount of adenosine 3',5'-cyclic monophosphate, dibutyryl adenosine 3',5'-cyclic monophosphate and/or 8-bromo-adenosine 3',5'-cyclic monophosphate, and more preferably is free of adenosine 3',5'-cyclic monophosphate, dibutyryl adenosine 3',5'-cyclic monophosphate, and 8-bromo-adenosine 3',5'-cyclic monophosphate.

Preferably, an orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, does not comprise a taste effective amount of adenosine monophosphate and its salts, more preferably is free of adenosine monophosphate and its salts, and even more preferably is free of adenosine phosphates and adenosine phosphate salts.

Preferably, an orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, does not comprise a taste effective amount of a 50 : 50 (w/w) mixture of 5' disodium inosinate and/or 5' disodium guanylate, more preferably is free of 5' disodium inosinate and/or 5' disodium guanylate, and even more preferably is free of 5' disodium inosinate and 5' disodium guanylate.

Preferably, an orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, does not comprise a taste effective amount of adenosine monophosphate and its salts, and more preferably is free of adenosine monophosphate and its salts.

Preferably, an orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, does not comprise a smell and/or taste effective amount of toluene, acetoacetate and/or ethyl acetoacetate, and more preferably is free of toluene, acetoacetate and ethyl acetoacetate.

Preferably, an orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, does not comprise a hydrolysate of amino acids and/or peptides having a relative molecular mass between 100 and 20,000 daltons obtained from proteins, and beta-alanine in an amount equal to or greater than 0.1 wt.% of the aminoacyl total of said hydrolysate of amino acids and/or peptides.

Preferably, an orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, comprises less than 20 different amino acids, more preferably less than 15 different amino acids, particularly preferably less than 10 different amino acids.

Preferably, an orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, is free of N- acetylcysteine and/or pentastarch.

Preferably, an orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, is free of putrescine and its salts and/or free of orotic acid.

An orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, preferably comprises a total amount of less than 1 wt.% histidine and its salts, more preferably less than 0.5 wt.% histidine and its salts, and most preferably is free of histidine and its salts, in each case based on the total weight of the orally consumable composition. A fermentation broth of Bacillus strains is not considered to be a comestible and thus not an orally consumable composition according to the present invention.

More generally, a fermentation broth of a microorganism is not considered to be a comestible and thus not an orally consumable composition according to the present invention.

An orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, preferably comprises a total amount of less than 0.05 ppm of lead (Pb-ions), more preferably less than 0.01 ppm of lead, particularly preferably less than 0.025 ppm of lead, and most preferably less than 0.005 ppm of lead, in each case based on the total weight of the orally consumable composition. The same preferred upper limit amounts as for lead apply for cadmium (Cd-ions), manganese (Mn-ion), zinc (Zn-ions), chromium (Cr-ions), nickel (Ni- ions), arsenic (As-ions), selenium (Se-ions), antimony (Sb-ions), and mercury (Hg-ions).

An orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, preferably comprises lead in a total amount of 0.025 ppm or less, cadmium in a total amount of 0.003 ppm or less, manganese in a total amount of 0.01 ppm or less, zinc in a total amount of 0.02 ppm or less, chromium in a total amount of 0.01 ppm or less, nickel in a total amount of 0.01 ppm or less, arsenic in a total amount of 0.01 ppm or less, selenium in a total amount of 0.001 ppm or less, antimony in a total amount of 0.005 ppm or less, and mercury in a total amount of 0.001 ppm or less, in each case based on the total weight of the orally consumable composition. An orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, preferably comprises calcium (Ca²⁺) in a total amount of 20 ppm or more, more preferably of 30 ppm ormore, and particularly preferably of 40 ppm or more, and/or magnesium (Mg²⁺) in a total amount of 3 ppm or more, more preferably of 6 ppm or more, and particularly preferably of 12 ppm or more, and/or potassium (K⁺) in a total amount of 0.5 ppm or more, more preferably of 1 ppm or more, and particularly preferably of 2 ppm or more, and/or sodium (Na⁺) in a total amount of 4 ppm or more, more preferably of 15 ppm or more, and particularly preferably 20 ppm or more, in each case based on the total weight of the orally consumable composition.

An orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, preferably comprises a total amount of 30 ppm or more of calcium (Ca²⁺), a total amount of 4 ppm or more of magnesium (Mg²⁺), a total amount of 1 ppm or more of potassium (K⁺), and a total amount of 5 ppm or more of sodium (Na⁺), in each case based on the total weight of the orally consumable composition.

An orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, preferably comprises a total amount of less than 0.6 wt.% sodium chloride, more preferably less than 0.5 wt.% sodium chloride, and particularly preferably less than 0.3 wt.% sodium chloride, in each case based on the total weight of the orally consumable composition. An orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, preferably comprises a total amount of less than 0.4 wt.% beta-glycerophosphate and its salts, more preferably less than 0.3 wt.% beta-glycerophosphate and its salts, and particularly preferably less than 0.15 wt.% beta-glycerophosphate and its salts, and most preferably is free of beta- glycerophosphate and its salts, in each case based on the total weight of the orally consumable composition.

An orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, preferably comprises in each case based on the total weight of the orally consumable composition, a total amount of less than 5 wt.% celluloses, more preferably less than 3 wt.% celluloses, and most preferably less than 2 wt.% celluloses, and/or a total amount of less than 20 wt.% starches, more preferably less than 10 wt.% starches, and most preferably less than 5 wt.% starches, and/or a total amount of less than 5 wt.% soy oil (soya oil), more preferably less than 3 wt.% soy oil, and most preferably less than 1 wt.% soy oil.

Preferably, an orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, does not comprise D-ribose and xylitol in the ratio by weight of 1 : 4.

Preferably, an orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, does not comprise beta-alanine and taurine in the ratio by weight of 6 : 1.

Preferably, an orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, is free of bromelain, trypsin, chymotrypsin, choline bitartrate, choline chloride, protein extract of pineapple stalk, and/or pancreatic protein extract.

Preferably, an orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, is free of bromelain, trypsin, chymotrypsin, choline bitartrate, protein extract of pineapple stalk, and pancreatic protein extract.

Preferably, an orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, comprises alcohols with 1 to 3 carbon atoms, in particular ethanol, 1 ,2-propylene glycol and glycerin, in a total amount of 30 wt.% or less, more preferably in a total amount of 20 wt.% or less, even more preferably in a total amount of 10 wt.% or less, particularly preferably in a total amount of 5 wt.% or less, especially preferably in a total amount of 3 wt.% or less and most preferably in a total amount of 1 wt.% or less, in each case based on the total weight of the orally consumable composition.

Preferably, an orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, is free of methanol and propanol.

Preferably, an orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, is essentially free or free of adenosine producing yeast cells and/or essentially free or free of adenosine producing bacillus strain cells, preferably essentially free or free of microorganism cells.

An orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, preferably comprises a total amount of less than 0.5 wt.% trehalose, more preferably less than 0.2 wt.% trehalose, and most preferably is free of trehalose, in each case based on the total weight of the orally consumable composition.

An orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, preferably comprises a total amount of less than 4.5 wt.% fats and fatty oils (i.e. triglycerides), more preferably less than 3.5 wt.% fats and fatty oils, even more preferably less than 2.0 wt.% fats and fatty oils, particularly preferably less than 1.0 wt.% fats and fatty oils, and most preferably less than 0.5 wt.% fats and fatty oils, in each case based on the total weight of the orally consumable composition.

An orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, preferably comprises a total amount of less than 5.0 wt.% proteins, more preferably less than 4.0 wt.% proteins, even more preferably less than 3.0 wt.% proteins, particularly preferably less than 1.0 wt.% proteins, and most preferably less than 0.5 wt.% proteins, in each case based on the total weight of the orally consumable composition.

Preferred orally consumable compositions according to the present invention are alcoholic or non-alcoholic beverages (preferably coffee-containing beverages, tea- containing beverages, cocoa-containing beverages, wine-containing drinks, beer- containing drinks, fruit-containing soft drinks, isotonic drinks, soft drinks, energy drinks, nectars, fruit and vegetable juices, instant beverage powders after dilution in water, beverage concentrates, beverage syrups, fountain syrups, smoothies), dairy products (preferably flavored milk, yoghurts, yoghurt drinks, kefir, buttermilk drinks, milk shakes, milk mix beverages), ice products (water ice, ice cream), fruit preparations (preferably sorbets, fruit sauces, fruit fillings, fruit ice creams), vegetable products (preferably soy milk products, ketchup, sauces), emulsions (preferably mayonnaise, remoulade, dressings, bakery flavor emulsions), jams, jellies, bakery fillings, pickle brine, frozen juice compositions, sour confections, fruit pie fillings, desserts, marinades, and soups.

A (preferably acidic) beverage of this invention may be prepared, for example, from a corresponding (preferably acidic) syrup composition based on a dilution or a throw of the (preferably acidic) syrup. Those skilled in the art recognize that a common throw for a soft drink, e.g. a cola-flavored carbonated soft drink is 1 +5 so that a preparer uses one part cola syrup and five parts water to prepare the (preferably acidic) beverage from the (preferably acidic) syrup. The amount of (preferably acidic) syrup employed to prepare the (preferably acidic) beverage of this invention will of course vary depending on the concentration of the syrup and the desired end product. Such amount can be readily determined by those of ordinary skill in the art.

In a preferred embodiment, an orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, is clear.

The term "clear" in the context of the present invention refers to a composition of matter having a turbidity of less than 25 FNU (Formazin Nephelometric Units) as measured according to DIN EN ISO 7027 - Water quality - Determination of turbidity (ISO 7027:1999).

Preferably, an orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, has a turbidity of less than 12 FNU, more preferably of less than 6 FNU, preferably measured with a Hach Turbidimeter 2100N IS.

Preferred orally consumable compositions according to the present invention are in particular clear (carbonated) beverages, preferably selected from the group consisting of lemonade, carbonated soft drinks, tea, ice-tea, beer-lemonade mixes, cola, beer- cola mixes, whey drink lemonade, tea, beer-lemonade mixtures, cola drinks, beer-cola mixes, and whey drinks, and the concentrates for producing said clear (carbonated) beverages, and non-beverage clear foods, preferably selected from the group consisting of water ice products, syrups, dessert mixes, sauces, and the concentrates for producing said non-beverage clear foods.

An orally consumable composition according to the present invention (as defined above) at 20°C and 1013 mbar preferably is pourable, and more preferably liquid.

An orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the invention, preferably has dynamic viscosity value of smaller than 1250 mPa s (mPa s = milli Pascal seconds; equal to cP = centiPoise), preferably of smaller than 600 mPa s, more preferably of smaller than 250 mPa s, particularly preferably of smaller than 100 mPa s, especially preferably of smaller than 50 mPa s, and most preferably of smaller than 25 mPa s, in each case measured at 20°C and at a shear rate of D = 10 s^"1, e.g. measured with a Brookfield® viscometer according to DIN 53018.

An orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the invention, preferably has dynamic viscosity value in the range of from 1 to 1000 mPa s (mPa s = milli Pascal seconds; equal to cP = centiPoise), preferably in the range of 2 to 500 mPa s, more preferably in the range of 2 to 125 mPa s, particularly preferably in the range of 3 to 50 mPa s, especially preferably in the range of 3 to 25 mPa s, and most preferably in the range of 4 to 12 mPa s, in each case measured at 20°C and at a shear rate of D = 10 s^"1, e.g. measured with a Brookfield® viscometer according to DIN 53018.

The flavor of an orally consumable composition according to the present invention, in particular of a ready-to-drink composition according to the present invention, preferably is selected from the group consisting of berries, citrus fruits, pomaceous fruit, spices, herbs, mints, teas, coffeas, milk and/or milk products, and more particularly preferably selected from the group consisting of cola, lemon, lime, lemon-lime, grapefruit, orange, sweet orange, bitter orange, bergamot, mandarin, apple, pear, prickly pear, peach, apricot, pineapple, prune, mango, melon, plum, kiwi, lychee, banana, cherry, sweet cherry, strawberry, raspberry, red currant, black currant, blackberry, blueberry, passion fruit, grape, pomegranate, acerola, vanilla, cinnamon, anise, fennel, clove, cardamom, tamarind, nutmeg, allspice, black pepper, honey, licorice, ginger ale, ginger, root beer, rose hip, green tea, red tea, rooibos tea, mate tea, honeybush tea, pu-erh tea, oolong tea, black tea, kombucha, milk, coffee, espresso, cocoa, chocolate, hazelnut, walnut, almond, peppermint, spearmint, wintergreen and mixtures thereof.

In a preferred embodiment, an orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, comprises one or more amino carboxylic acids and/or one or more amino sulfonic acids, preferably gamma-amino butyric acid and/or taurine (2-aminoethanesulfonic acid).

An orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, may preferably comprise one or more fruit derived ingredients, in particular fruity flavors, fruit juices, fruit purees and fruit juice concentrates.

Fruit juices or fruit juice concentrates that can be used are preferably derived from citrus fruits such as orange, lemon, grapefruit and tangerine, and other fruits such as apple, pear, grape, apricot and pineapple. Furthermore, fruit juices and fruit juice concentrates may be derived form soft fruits like blackberry, gooseberry, currant, blueberry, elderberry, strawberry and raspberry.

Preferably, an orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, is an emulsion. Densities of the disperse phase, which are preferred for an adequate stabilization and avoidance of ringing, preferably lie in the range of from 0.92 to 1 .06 g / ml, more preferably in the range of from 0.94 to 1.03 g / ml. "Ringing" is the formation of a ring around the neck of a (beverage) container which is sought to be avoided.

If an orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, comprises one or more weighting agents, these are preferably selected from the group consisting of sucrose acetate isobutyrate (SAIB, E 444), estergum (E 445), dammar gum, and brominated vegetable oils in an amount not exceeding the respective legally authorized concentrations.

In a preferred embodiment, an orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, is a cloudy (turbid) emulsion, preferably comprising one or more clouding agents, such as titanium dioxide, palm oil, or terpene oils like limonene.

If an orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, is an emulsion, in particular beverage emulsion, these can for example be prepared as described in US 5,616,358, EP 2 025 250 or EP 1 151 677.

If an orally consumable composition according to the present invention, in particular a ready-to-drink composition according to the present invention, is a cloudy (turbid) emulsion, the D90 particle (droplet) size of the disperse phase (as measured by laser diffraction) is in the range of from 0.15 to 1 .0 μηη (microns), in some preferred embodiments in the range of from 0.35 to 0.5 μηη, in some other preferred embodiments in the range of from 0.6 to 0.75 μηη.

In a preferred embodiment, a beverage emulsion according to the present invention comprises a terpene oil, more preferably a terpene citrus oil.

Preferred terpene oils in the context of the present invention comprise or consist of orange, lemon and/or grapefruit oils and fractions thereof, preferably limonene (especially d-limonene) and/or orange oil terpenes.

Preferably the terpene citrus oil content in a beverage syrup (as an example of an orally consumable composition) according to the present invention is in the range of from 0.5 to 1 .5 wt.%, more preferably in the range of from 0.7 to 1 .3 wt.%, based on the total weight of the beverage syrup.

Preferably the terpene citrus oil content in a ready-to-drink beverage obtained from such a beverage syrup is in the range of from 0.05 to 0.5 wt.%, more preferably in the range of from 0.1 to 0.4 wt.%, based on the total weight of the ready-to-drink beverage. In preferred orally consumable compositions according to the present invention, in particular in one of the preferred embodiments defined hereinbefore, the total amounts of constituents (a) and (b) are such that the impression of sweetness is at least 10% higher, preferably at least 15% higher, more preferably at least 20% higher, even more preferably at least 25% higher, and particularly preferably at least 30% higher, than in a comparison preparation with an otherwise identical composition, but free of adenosine and its physiologically acceptable salts.

The present invention further relates to a flavoring mixture employable (and particularly suitable) for producing an orally consumable composition according to the present invention (as defined above), comprising

(A) (i) adenosine and/or (ii) the physiologically acceptable salts of adenosine, in a total amount of 0.15 wt.% or more, preferably of 0.2 wt.% or more, more preferably in a total amount in the range of from 0.25 to 50 wt.%, particularly preferably in a total amount in the range of from 0.50 to 25 wt.%,

and

(B) one, two, three, four, five, six, seven, eight or more flavoring agents having a molecular weight in the range of 135 to 260 g/mol, more preferably a molecular weight in the range of 135 to 190 g/mol, even more preferably a molecular weight in the range of 135 to 180 g/mol, and most preferably in the range of 136 to 170 g/mol.

A preferred flavoring mixture according to the present invention comprises one, two, three, four, five, six, seven, eight or more flavoring agents of constituent (B) having a molecular weight in the range of 135 to 260 g/mol are selected from the group consisting of

L-menthol, L-carvone, D-carvone, trans-cinnamaldehyde, cinnamic alcohol, methyl cinnamate, benzaldehyde, camphene, p-cymene, alpha-terpinene, gamma-terpinene, alpha-terpineol, borneol, eugenol, anise oil, trans-anethole, anisole, p- methoxybenzaldehyde, D-limonene, L-limonene, linalool, citral, geraniol, geranyl acetate, nerol, citronellol, citronellal, alpha-phellandrene, beta-phellandrene, alpha- pinene, beta-pinene, myrcene, vanillin, ethylvanillin, 2-hydroxy-4-methoxybenzaldehyde, 2,5-dimethyl-4-hydroxy-3(2H)-furanone, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, 2- ethyl-5-methyl-4-hydroxy-3(2H)-furanone, 5-ethyl-2-methyl-4-hydroxy-3(2H)-furanone, maltol, ethylmaltol, coumarin, gamma-undecalactone, gamma-nonalactone, delta- decalactone, 4-methyldeltalactone, tuberolactone, massoia lactone, sotolon, isoamyl acetate, n-butyl butyrate, isoamyl butyrate, ethyl 3-methyl-butyrate, ethyl n-hexanoate, allyl n-hexanoate, n-butyl n-hexanoate, ethyl n-octanoate, ethyl-3-methyl-3- phenylglycidate, ethyl-2-trans-4-cis-decadienoate, 4-(p-hydroxyphenyl)-2-butanone, 1 ,1 - dimethoxy-2,2,5-trimethyl-4-hexane, 2,6-dimethyl-5-hepten-1 -al, phenylacetaldehyde, safrole, alpha-terpinyl acetate, and linalyl acetate.

The present invention also relates to a method for enhancing the sweet taste impression caused a mono- or disaccharide, preferably of sucrose, glucose and/or fructose, including the following step of mixing

(A) sucrose, glucose and/or fructose, with

(B) (i) adenosine and/or (ii) the physiologically acceptable salts of adenosine, or a flavoring mixture according to the present invention as defined above, and optionally with one or more further orally consumable constituents, preferably one or more additional orally consumable constituents of an orally consumable composition according to the present invention as defined above, wherein the total amount of adenosine and the physiologically acceptable salts of adenosine is sufficient to enhance the sweet taste impression said mono- or disaccharide, preferably of sucrose, glucose and/or fructose.

A flavoring mixture according to the present invention or an orally consumble composition according to the present invention as defined hereinbefore may additionally comprise one or more physiological cooling agents, preferably selected from the group consisting of menthol (preferably L-menthol, D-menthol, racemic menthol, isomenthol, neoisomenthol, neomenthol), isomenthone, menthone, menthone derivatives (preferably L-menthone glycerol ketal), p-menthane-3,8-diol, cubebol, isopulegol and its esters (preferably L-(-)-isopulegol, L-(-)-isopulegol acetate), menthyl ethers (preferably (L- menthoxy)-1 ,2-propanediol, (L-menthoxy)-2-methyl-1 ,2-propanediol, L-menthyl-methyl ether), menthyl esters (preferably menthyl formate, menthyl acetate, menthyl isobutyrate, menthyl lactate, L-menthyl-L-lactate, L-menthyl-D-lactate, L-menthyl-(2- methoxy)acetate, L-menthyl-(2-methoxyethoxy)acetate, L-menthyl pyroglutamate), menthyl carbonates (preferably L-menthyl propylene glycol carbonate, L-menthyl ethylene glycol carbonate, L-menthyl glycerol carbonate or mixtures thereof), semi- esters of menthols with a dicarboxylic acid or derivatives thereof (preferably menthyl oxamate, menthyl-N-methyloxamate, menthyl-N-ethyloxamate, mono-L-menthyl succinate, mono-L-menthyl glutarate, mono-L-menthyl malonate, O-L-menthyl succinic acid ester-N,N-(dimethyl)amide, O-L-menthyl succinic acid ester amide), 2,3-dimethyl-2- (2-propyl)-butanoic acid derivatives (preferably 2,3-dimethyl-2-(2-propyl)-butanoic acid- N-methyl amide [WS-23]), menthane carboxylic acid amides (preferably L-menthane carboxylic acid-N-ethyl amide [WS-3], N^Q-(L-menthanecarbonyl)glycine ethyl ester [WS- 5], menthane carboxylic acid-N-(4-methoxyphenyl)-amide [WS-12], L-menthane carboxylic acid-N-tert-butyl amide [WS-14], L-menthane carboxylic acid-N-(4- cyanophenyl)amide, N-(4-cyanomethylphenyl) p-menthanecarboxamide), L-menthane carboxylic acid-N-(alkoxyalkyl)amides, L-menthane carboxylic acid-N- (alkylthioalkyl)amides, and pyrrolidone derivatives of cycloalkyldione derivatives (preferably 3-methyl-2(1 -pyrrolidinyl)-2-cyclopenten-1 -one).

Examples:

The following examples illustrate the present invention. Unless explicitly stated otherwise, all particulars (especially percentages and amounts) relate to the weight.

The sensory effects described above in detail were also perceived in the application examples described hereinbelow.

Sensory Test 1A: Adenosine in water and aqueous sucrose solutions

A group of 6 trained panelists evaluated the sensory properties of adenosine in water at a final concentration of 50 ppm and 100 ppm, respectively. The solutions were evaluated by sipping the corresponding solution, holding it in the mouth for 10 seconds, and then spitting it out.

The taste of adenosine in water was described by the panel as very faintly metallic / bitter, not sweet.

Sensory Test 1 B: Adenosine in aqueous sucrose solutions

A group of 6 trained panelists evaluated the sensory properties of adenosine in a 0.4 wt.% solution of sucrose in water and a 3.5 wt.% solution of sucrose in water, respectively. Adenosine was tested in each composition at a final concentration of 25 ppm, 50 ppm, 75 ppm and 100 ppm, respectively. The solutions were evaluated by sipping the corresponding solution, holding it in the mouth for 10 seconds, and then spitting it out.

Generally, for all tested solutions it was observed that an increasing amount of adenosine resulted in an increase of sweetness perception, i.e. a pronounced dose- response relationship.

The taste of adenosine in water was described by the minor part of the the panel as additionally very slightly bitter, in particular in the 0.4 wt.% sucrose solutions.

Sensory Test 2: Adenosine added to a commercially available beverage

A group of 8 trained panelists was instructed to evaluate the taste of a commercially available moderately carbonated and turbid (i.e. not clear) lemonade called "The Spirit of Georgia®" (manufactured by the Coca Cola Company, Germany) (corresponding to reference beverage "Ref-Geo").

Flavor: blood orange - prickly pear; sucrose content: 5.3 wt.%

Adenosine was added to "Ref-Geo" in an amount of 25 ppm ("Ads-Geo1 ") and in an amount of 75 ppm ("Ads-Geo2").

The panelists were asked in a separate test to carry out a double-blind triangle tests with one sample of "Ads-Geo1 " and two samples of "Ref-Geo", and another test with two samples of "Ads-Geo2" and one sample of "Ref-Geo".

Then, for quantification purposes of the sweetness enhancement the same panellists were asked in a separate test to rate the sweetness level of each sample. In order to quantify the enhancement of an impression of sweetness by adding adenosine to be used according to the invention, the sweetness of a composition containing one or more mono- or disaccharides and of samples containing the same amount of one or more mono- or disaccharides and in addition a certain concentration of the adenosine to be used according to the invention was determined by a group of panelists (classification / scale: 0 [not sweet] to 10 [extremely sweet]). Evaluation was performed by calculating the enhancement (in %) of the impression of sweetness from the average values of the ratings for the composition containing the sweet-tasting mono- or disaccharides (a) and for the solution containing the sweet-tasting mono- or disaccharides and adenosine (b). The panelists rated the strength / intensity of sweetness perceived. The averaged values for the group of trained panelists showed that the sweetness enhancement at a concentration of 25 ppm adenosine ("Ads-Geo1 ") was 10%, and at a concentration of 75 ppm adenosine ("Ads-Geo2") was 33%.

Sensory Test 3: Adenosine added to a commercially available beverage

A group of 8 trained panelists was instructed to evaluate the taste of a commercially available carbonated lemonade called "Bionade®" (manufactured by Bionade GmbH in Germany) (corresponding to reference beverage "Ref-Bio").

Flavor: ginger-orange

Sucrose content: about 4.3 wt.%

(also contains 2 wt.% ginger extract, 2% carbon dioxide, natural orange flavor (comprising limonene), calcium carbonate, magnesium carbonate, elderberry concentrate and orange extract).

Adenosine was added to "Ref-Bio" in an amount of 60 ppm ("Ads-Bio").

The panelists judged the strength / intensity of sweetness perceived. The averaged values for the group of trained panelists showed that the sweetness enhancement at a concentration of 60 ppm adenosine ("Ads-Bio") was 20%.

Sensory Test 4: Adenosine added to a clear apple spritzer beverage

A group of 10 trained panelists was instructed to evaluate the taste of an apple spritzer ("Apfelschorle") produced by mixing clear apple juice and carbonated mineral water in a ratio of 1 : 1 (Ref-app).

Sucrose content: 5.0 wt.%

Adenosine was added to "Ref-apple" in an amount of 75 ppm ("Ads-app").

The panelists rated the strength / intensity of sweetness perceived. The averaged values for the group of trained panelists showed that the sweetness enhancement at a concentration of 75 ppm adenosine ("Ads-app") was 25%.

Application Example 1 : Cherry-lime acidic syrup composition Ingredient A B

in wt.% in wt.%

Citric acid 0.05 0.10

Sodium benzoate 0.14 0.16

Phosphoric acid 0.24 0.18

Disodium phosphate 0.16 0.18

Xanthan gum 0.03 0.02

Aspartame 0.20 0.13

Sucrose 5.00 7.40

Cherry-lemon-lime flavor 1 .72 1 .60

Adenosine 0.010 0.025

Mineral water Ad 100 Ad 100

Application Example 2: Bakerv flavor emulsion

Ingredient A B

in wt.% in wt.%

Citric acid, anhydrous 0.39 0.45

Sodium benzoate 0.20 0.18

Gum Arabic 2.00 2.10

Xanthan gum 0.30 0.40

Sucrose 5.00 7.00

Lemon oil, cold pressed, single fold 10.72 9.50

Adenosine 0.015 0.025

Tap water Ad 100 Ad 100

Application Example 3: Salad dressing

Ingredient A B in wt.% in wt.%

Sunflower and olive oil (1 :1 ) 26.00 30.00

White vinegar (acetic acid content 8%, 1 1.0 12.0 water content > 90%)

Sucrose 6.00 7.00

Egg yolk 1 .50 1 .70

Sodium chloride 0.50 0.70 Monosodium glutamate 0.50 0.40

Thickener 0.25 0.18

Onion and garlic powder 0.60 0.75

Lemon juice 0.40 0.50

Lemon oil 0.005 0.01

Mustard 0.50 0.25

Adenosine 0.006 0.01

Tap water Ad 100 Ad 100

Application Example 4: Orange juice drink concentrate

Ingredient A B

in wt.% in wt.%

Invert sugar, liquid, 76° Brix 28.00 23.00

Orange juice concentrate, 70° Brix 22.00 25.00

Citric acid 2.00 2.00

Clouding agent 2.00 1 .80

Sodium citrate 1 .30 1 .40

Orange juice flavor, spray dried (carrier: 0.25 0.30

maltodextrin and gum acacia)

Ascorbic acid 0.14 0.15

Carboxymethyl cellulose 0.12 0.13

Natural orange flavor 0.08 0.08

Orange oil, cold pressed 0.06 0.06

FD&C Yellow 5 0.005 0.007

FD&C Yellow 6 0.006 0.006

Adenosine 0.023 0.033

Mineral water Ad 100 Ad 100

To obtain a ready-to-drink beverage, 1 part of orange juice drink concentrate is diluted with 3 parts of water.

Application Example 5: Ready-to-drink beverage

Sugar syrup, 71 .7° Brix 1 1 .00 10.00

Citric acid, anhydrous 0.25 0.235

Clouding agent - 0.80

Sodium citrate 0.20 -

Ascorbic acid 0.14 0.15

Lemon oil, cold pressed 0.08 -

Orange oil, cold pressed 0.02 0.09

FD&C Yellow 5 0.003 0.007

FD&C blue No. 1 0.006 0.004

Adenosine 0.01 0.0075

Tap water Ad 100 Ad 100

Application Example 6: Ready-to-drink beverage

Ingredient A B in wt.% in wt.%

Sugar syrup, 71.7° Brix 7.00 9.10

Citric acid, anhydrous 0.25 0.235

Ascorbic acid 0.14 0.15

Lemon oil, cold pressed 0.08 -

Orange oil, cold pressed 0.02 0.09

FD&C Yellow 5 0.003 0.007

FD&C blue No. 1 0.006 0.004

Rebaudioside A 0.01 0.003

Adenosine 0.01 0.0075

Tap water Ad 100 Ad 100

Application Example 7: Readv-to-drink flavored milk

Ingredient A B in wt.% in wt.%

Sucrose 7.50 8.20

Fructose 0.50 -

Mango-peach flavor 0.90 -

Strawberry-banana flavor - 1 .00

Adenosine 0.010 0.0068 UHT-milk (1.5 wt.% fat) Ad 100 Ad 100

Application Example 8: Pina colada mix

The ingredients of Part A were blended at 37°. Then, the ingredients of Part B are added with stirring, following homogenization at 60°C and 3500 psi.

Application Example 9: Soft drinks

Ingredient A B C

in wt.% in wt.% in wt.%

Sucrose 8.80 8.50 7.10

Fructose 0.20 - 0.50

D-Glucose - - 0.40

Citric acid, anhydrous 0.20 0.22 0.18 Ascorbic acid - 0.10 0.12

Lemon oil, cold pressed 0.08 0.09 0.10

Lemon-strawberry flavor 0.10 0.08 -

Raspberry-honey flavor - - 0.08

Colorant 0.009 0.009 0.008

Adenosine 0.0090 0.0075 0.0055

Mineral water Ad 100 Ad 100 Ad 100

Application Example 10:

Ingredient Amount in A B C

Sucrose % 8.00 7.50 -

High Fructose Corn % 9.00 Syrup (55% fructose)

Citric acid, anhydrous % 0.20 0.22 0.25

1 ,2-Propylene glycol % 0.05 - -

Adenosine ppm 105 85 65

Malic acid ppm 80 - -

Calcium chloride ppm 22 - 20

Magnesium chloride ppm 20 - -

Potassium hydrogen ppm 5

phosphate

Lemon-lime flavor ppm 450 - -

Vanillin ppb - 25 -

Ethylhydroxyfuranone ppb - 0.01 -

Phenylethyl acetate ppb - 1 -

Maltol ppb - 300 320

Ethyl isobutyrate ppb - 0.2 0.1

Butyl butyrate ppb - 1 -

2,5-Dimethyl-4-hydroxy- ppb 3 2.6 2H-furan-3-one

2-Methylbutanal ppb - - 0.3

Isovaleraldehyde ppb - - 0.2

Massoia lactone ppb - - 5 Acetanisol ppb - - 20

Methyl sorbate ppb - - 100

Ethyl-2-methylbutyrate ppb - - 0.1

Colorant % 0.009 0.009 0.008

Tap water % Ad 100 Ad 100 Ad 100

Application Example 1 1 : Carbonated coffee-cola beverage

The above ingredients were mixed to give a non-carbonated coffee-cola flavored beverage which was subsequently carbonated with 3.8 volumes (preparations A-C) or 3.0 volumes (preparation D) of carbon dioxide gas.

Application Example 12: Tea beverages

Ingredient A B C D

in wt.% in wt.% in wt.% in wt.%

Sucrose 7.75 4.25 8.90 4.80

Trisodium citrate 0.50 0.50 0.30 - Citric acid 0.80 0.90 1 .00 0.80

Malic acid 0.30 0.40 0.30 0.50

Ascorbic acid 0.20 0.22 0.25 0.20

Water soluble green tea 2.50 2.25

powder

Water soluble Ceylon 2.75 2.40 black tea powder

Sucralose - 0.050 - -

Acesulfame K - 0.050 - 0.040

Bergamot tea flavor - - - 0.80

Jasmine tea flavor - 0.70 - -

Colorant 0.007 0.009 0.009 0.008

Adenosine 0.0065 0.0095 0.0050 0.0085

Tap water Ad 100 Ad 100 Ad 100 Ad 100

The above tea beverages were each filled into 330 ml cans, pasteurized for 10 minutes and then stored at 4-6°C.

Application Example 13:

Application Examples F1 to F4: Example F1 = Instant drink powder

Example F2 = Instant drink powder, sugar-reduced

Example F3 = Carbonated lemonade (soft drink)

Example F4 = Soy fruit drink

F1 F2 F3^* F4

Adenosine 0.060 0.095 0.007 0.01

Sucrose (saccharose) Ad 100 20.0 8.0 6.0

Citric acid 4.00 12.33 0.2

Trisodiumcitrate 0.26

Tricalciumphosphate 0.22

Ascorbic acid (vitamin C) 0.24 0.42

Titanium dioxide (E171 ) 0.20 0.10

Xanthan gum (E415) 0.072

Sodiumcarboxymethylcellulose (E467) 0.064

Pectin (E440) 0.04

Spray-dried pineapple flavor, containing 0.40

yellow colorant tartrazine

Spray-dried raspberry flavor, containing red 1 1.50

colorant

Lemon-peach flavor 0.01

D-Limonene 0.005

Maltodextrin (powder, DE 18) Ad 100

Aspartame 2.00

Vanilla flavor 0.10

Vanillin 15 ppb

2,5-dimethyl-4-hydroxy-2H-furan-3-one 3 ppb

Maltol 350 ppb

Mixture of fruit juice concentrates 28.00

Soy powder 5.00

Drinking water Ad 100 Ad 100 ^* Carbon dioxide is added after filling into bottles.

The compositions of examples F1 and F2 are ready-to-drink beverage compositions after dissolution in an appropriate amount in tap water or mineral water.

Claims

1 . Use of

(i) adenosine and/or

(ii) the physiologically acceptable salts of adenosine, for enhancing the sweet taste of a mono- or disaccharide in an orally consumable composition.

2. Use according to claim 1 , wherein the mono- and disaccharides are selected from the group consisting of sucrose, glucose and fructose.

3. Use according to claim 1 or 2, wherein the total amount of adenosine is 0.125 wt.% or less, based on the total weight of the orally consumable composition.

4. Orally consumable composition, comprising, in each case based on the total weight of the orally consumable composition,

(a) adenosine and the physiologically acceptable salts of adenosine in a total amount of from 10 to 1250 ppm, preferably in the range of from 30 to 900 ppm, more preferably in the range of from 40 to 600 ppm,

(b) glucose, fructose and sucrose in a total amount in the range of from 1 .0 to 20.0 wt.%, preferably in the range of from 1.0 to 15 wt.%,

(c) water in a total amount of 30 wt.% or more, preferably of 50 wt.% or more, and one, two, three or more ingredients selected from group (d) and/or group (e)

5. Orally consumable composition according to claim 4, wherein the orally consumable composition has a pH-value at 25°C of 6.8 or smaller, preferably of 6.5 or smaller, more preferably of 6.0 or smaller.

6. Orally consumable composition according to claim 4 or 5, comprising

(b) glucose, fructose and sucrose in a total amount in the range of from 2.0 to 9.9 wt.%, preferably in the range of from 3.0 to 9.0 wt.%, more preferably in the range of from 3.5 to 8.75 wt.%,

(c) non-deionized water in a total amount of 70 wt.% or more, preferably of 80 wt.% or more,

7. Composition according to any one of claims 4 to 6, comprising sucrose, and/or a mixture of glucose and fructose, wherein the amount of fructose is in the range of from 30 to 95 wt.%, preferably 40 to 92 wt.%, based on the total amount of glucose and fructose in the orally consumable composition.

Composition according to any one of claims 4 to 7, comprising one or more further constituents suitable for consumption selected from: one or more emulsifiers, and/or one or more antioxidants and optionally one or more substances for intensifying the antioxidative effect of said antioxidants, and/or one or more preservatives, and/or one or more vitamins and the physiologically acceptable salts or esters thereof, and/or one or more coloring agents, and/or one or more weighting agents, and/or one or more sugar alcohols, and/or one or more high potency sweeteners, preferably one or more naturally occurring high potency sweeteners, and/or one or more stabilizers and/or thickeners.

Orally consumable composition according to any one of claims 4 to 8, wherein the orally consumable composition, in each case based on the total weight of the composition, is free of antibiotics (in particular penicillins), and/or contains less than 1 wt.% of dextrans, and/or contains less than 3 wt.% of ethanol, and/or is free of HEPES (2-[4-(2-hydroxyethyl)piperazin-1 -yl]ethanesulfonic acid) and its salts, and/or is free of and of lactobionic acid and its salts, and/or contains less than 0.01 ppm of chromium, less than 0.025 ppm of lead, less than 0.005 ppm of cadmium, less than 0.01 ppm of arsenic, less than 0.001 ppm of selenium, less than 0.005 ppm of antimony, and less than 0.001 ppm of mercury, and/or contains less than 4.5 wt.% fats and fatty oils (i.e. triglycerides), and/or contains less than 5.0 wt.% proteins, and/or contains a total amount of caffeine, theobromine and theophylline

(a) of less than 1 .5 ppm, or

(b) of 10 ppm or more.

10. Orally consumable composition according to any one of claims 4 to 9, selected from the group consisting of alcoholic or non-alcoholic beverages (preferably coffee-containing beverages, tea-containing beverages, cocoa-containing beverages, wine-containing drinks, beer-containing drinks, fruit-containing soft drinks, isotonic drinks, soft drinks, energy drinks, nectars, fruit and vegetable juices, instant beverage powders after dilution in water, beverage concentrates, beverage syrups, fountain syrups, smoothies), dairy products (preferably flavored milk, yoghurts, yoghurt drinks, kefir, buttermilk drinks, milk shakes, milk mix beverages), ice products (water ice, ice cream), fruit preparations (preferably sorbets, fruit sauces, fruit fillings, fruit ice creams), vegetable products (preferably soy milk products, ketchup, sauces), emulsions (preferably mayonnaise, remoulade, dressings, bakery flavor emulsions), jams, jellies, bakery fillings, pickle brine, frozen juice compositions, sour confections, fruit pie fillings, desserts, marinades, and soups.

1 1 . Orally consumable composition according to any one of claims 4 to 10, wherein the flavor of the orally consumable composition is selected from the group consisting of berries, citrus fruits, pomaceous fruit, spices, herbs, mints, teas, coffeas, milk and/or milk products, and more particularly preferably selected from the group consisting of cola, lemon, lime, lemon-lime, grapefruit, orange, sweet orange, bitter orange, bergamot, mandarin, apple, pear, prickly pear, peach, apricot, pineapple, prune, mango, melon, plum, kiwi, lychee, banana, cherry, sweet cherry, strawberry, raspberry, red currant, black currant, blackberry, blueberry, passion fruit, grape, pomegranate, acerola, vanilla, cinnamon, anise, fennel, clove, cardamom, tamarind, nutmeg, allspice, black pepper, honey, licorice, ginger ale, ginger, root beer, rose hip, green tea, red tea, rooibos tea, mate tea, honeybush tea, pu-erh tea, oolong tea, black tea, kombucha, milk, coffee, espresso, cocoa, chocolate, hazelnut, walnut, almond, peppermint, spearmint, wintergreen, and mixtures thereof.

12. Orally consumable composition according to any one of claims 4 to 1 1 , wherein the total amounts of constituents (a) and (b) are such that the impression of sweetness is at least 10% higher, preferably at least 15% higher, more preferably at least 20% higher, even more preferably at least 25% higher, and particularly preferably at least 30% higher, than in a comparison preparation with an otherwise identical composition, but free of adenosine and its physiologically acceptable salts.

13. Flavoring mixture employable to obtain an orally consumable composition according to any one of claims 4 to 12, comprising

(A) (i) adenosine and/or (ii) the physiologically acceptable salts of adenosine, in a total amount of 0.15 wt.% or more, preferably of 0.2 wt.% or more, more preferably in a total amount in the range of from 0.25 to 50 wt.%, particularly preferably in a total amount in the range of from 0.50 to 25 wt.%, and

(B) one, two, three, four, five, six, seven, eight or more flavoring agents having a molecular weight in the range of 135 to 260 g/mol, more preferably a molecular weight in the range of 135 to 190 g/mol, even more preferably a molecular weight in the range of 135 to 180 g/mol.

14. Flavoring mixture according to claim 13, wherein one, two, three, four, five, six, seven, eight or more flavoring agents of constituent (B) having a molecular weight in the range of 135 to 260 g/mol are selected from the group consisting of

L-menthol, L-carvone, D-carvone, trans-cinnamaldehyde, cinnamic alcohol, methyl cinnamate, benzaldehyde, camphene, p-cymene, alpha-terpinene, gamma- terpinene, alpha-terpineol, borneol, eugenol, anise oil, trans-anethole, anisole, p- methoxybenzaldehyde, D-limonene, L-limonene, linalool, citral, geraniol, geranyl acetate, nerol, citronellol, citronellal, alpha-phellandrene, beta-phellandrene, alpha-pinene, beta-pinene, myrcene, vanillin, ethylvanillin, 2-hydroxy-4- methoxybenzaldehyde, 2,5-dimethyl-4-hydroxy-3(2H)-furanone, 2-ethyl-4-hydroxy- 5-methyl-3(2H)-furanone, 2-ethyl-5-methyl-4-hydroxy-3(2H)-furanone, 5-ethyl-2- methyl-4-hydroxy-3(2H)-furanone, maltol, ethylmaltol, coumarin, gamma- undecalactone, gamma-nonalactone, delta-decalactone, 4-methyldeltalactone, tuberolactone, massoia lactone, sotolon, isoamyl acetate, n-butyl butyrate, isoamyl butyrate, ethyl 3-methyl-butyrate, ethyl n-hexanoate, allyl n-hexanoate, n-butyl n- hexanoate, ethyl n-octanoate, ethyl-3-methyl-3-phenylglycidate, ethyl-2-trans-4- cis-decadienoate, 4-(p-hydroxyphenyl)-2-butanone, 1 ,1 -dimethoxy-2,2,5-trimethyl- 4-hexane, 2,6-dimethyl-5-hepten-1 -al, phenylacetaldehyde, safrole, alpha-terpinyl acetate, and linalyl acetate.

15. Method for enhancing the sweet taste impression caused by mono- and disaccharides, in particular by sucrose, glucose and/or fructose, including the following step: mixing

(A) sucrose, glucose and/or fructose, with

(B) (i) adenosine and/or (ii) the physiologically acceptable salts of adenosine, or a flavoring mixture according to claim 13 or 14, and optionally with one or more further orally consumable constituents, preferably one or more additional orally consumable constituents of an orally consumable composition according to any one of claims 4 to 12, wherein the total amount of adenosine and the physiologically acceptable salts of adenosine is sufficient to enhance the sweet taste impression of said mono- and disaccharides, in particular the sweet taste sucrose, glucose and/or fructose.