Mouthfeel enhancing composition

Patent metadata

Field	Value
Publication number	US-11700869-B2
Application number	US-201816020239-A
Country	US
Kind code	B2
Filing date	Jun 27, 2018
Priority date	Jun 27, 2018
Publication date	Jul 18, 2023
Grant date	Jul 18, 2023

Abstract

This disclosure provides novel compositions comprising a compound of Formula I. These compositions are useful for improving mouthfeel properties of non-nutritive sweeteners, such as steviol glycosides and blends thereof, in food and beverages containing the same.

First claim

What is claimed is:

1. A composition comprising a compound of Formula I:

wherein R 1 and R 2 are each H or glucosyl, provided that at least one of R 1 or R 2 is glucosyl;
and R 3 is a C 1 -C 15 linear, branched, or cyclic alkyl, alkenyl, or alkynyl group.

2. The composition of claim 1 , wherein the compound of Formula I is a compound of Formula II:

3. The composition of claim 1 , wherein the compound of Formula I is present in the composition at a concentration of about 0.1 ppm to about 1000 ppm.

4. The composition of claim 3 , wherein the compound of Formula I is present in the composition at a concentration of about 50 ppm to about 100 ppm.

5. The composition of claim 1 , wherein the composition is a beverage.

6. The composition of claim 5 , wherein the compound of Formula I is present in the composition at a concentration of about 50 ppm to about 100 ppm.

7. The composition of claim 1 , wherein the composition is a beverage concentrate.

8. The composition of claim 7 , wherein the compound of Formula I is present in the composition at a concentration of about 300 ppm to about 600 ppm.

9. The beverage of claim 5 , further comprising a non-nutritive sweetener.

10. The beverage of claim 9 , wherein the non-nutritive sweetener is selected from the group consisting of a steviol glycoside, Lo Han Guo sweetener, rubusoside, siamenoside, monatin, curculin, glycyrrhizic acid, neohesperidin, dihydrochalcone, glycyrrhizin, glycyphyllin, phloridzin, trilobatin, phyllodulcin, brazzein, hernandulcin, osladin, polypodoside A, baiyunoside, pterocaryoside A and B, mukurozioside, thaumatin, monellin, mabinlins I and II, phlomisoside I, periandrin I, abrusoside A, and cyclocarioside I, mogroside IV, mogroside V, or combinations thereof.

11. The beverage of claim 10 , wherein the steviol glycoside is selected from the group consisting of stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G rebaudioside H rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside N, rebaudioside o, rebaudioside P, rebaudioside Q, steviolbioside, dulcoside A, and combinations thereof.

12. The beverage of claim 5 , further comprising a nutritive sweetener.

13. The beverage of claim 12 , wherein the nutritive sweetener is selected from the group consisting of sucrose, fructose, glucose, dextrose, maltose, trehalose, fructo-oligosaccharides, glucose-fructose syrup from natural sources such as apple, chicory, and honey; high fructose corn syrup, invert sugar, maple syrup, maple sugar, honey, brown sugar molasses, cane molasses, such as first molasses, second molasses, blackstrap molasses, and sugar beet molasses; sorghum syrup, and mixtures thereof.

14. The beverage of claim 5 , wherein the beverage is a carbonated beverage, a non-carbonated beverage, a fountain beverage, a frozen beverage, a frozen carbonated beverage, a fruit juice, a fruit juice-flavored drink, a fruit-flavored drink, a cola beverage, a sports drink, an energy drink, a fortified/enhanced water drink, a flavored water, a soy drink, a vegetable drink, a grain-based drink, a malt beverage, a fermented drink, a yogurt drink, kefir, a coffee beverage, a tea beverage, a dairy beverage, a smoothie drink, a caffeinated energy drink, or an alcoholic beverage.

15. A method for improving mouthfeel of a beverage, the method comprising adding to the beverage a compound of Formula I:

wherein R 1 and R 2 are each H or glucosyl, provided that at least one of R 1 or R 2 is glucosyl;
and R 3 is a C 1 -C 15 linear, branched, or cyclic alkyl, alkenyl, or alkynyl group.

16. The method of claim 15 , wherein the compound of Formula I is a compound of Formula II:

17. The method of claim 15 , wherein the compound of Formula I is added to the beverage in an amount sufficient to achieve a final concentration in the beverage of about 0.1 ppm to about 1000 ppm.

18. A method of making a beverage comprising combining at least
1 part of a beverage concentrate; and
5 parts water;
wherein the beverage concentrate comprises a compound of Formula I:

wherein R 1 and R 2 are each H or glucosyl, provided that at least one of R 1 or R 2 is glucosyl;
and R 3 is a C 1 -C 15 linear, branched, or cyclic alkyl, alkenyl, or alkynyl group.

19. The method of claim 18 , wherein the compound of Formula I is present in the beverage concentrate at a concentration of about 300 ppm to about 600 ppm.

Assignees

• Pepsico Inc

Inventors

• Tiwari Rashmi
• Nattress Laura
• Lee Thomas

Classifications

• A23L2/60 Primary

  Sweeteners · CPC title

• A23L2/385

  Concentrates of non-alcoholic beverages · CPC title

• A23L2/56 Primary

  Flavouring or bittering agents (sweeteners A23L2/60) · CPC title

• A23L27/11

  obtained by solvent extraction · CPC title

• A23L27/88

  Taste or flavour enhancing agents · CPC title