Mouthfeel modulation in reduced and sugar-free beverages using a blend of pectin and xanthan gum

Patent metadata

Field	Value
Publication number	US-11812772-B2
Application number	US-202117245837-A
Country	US
Kind code	B2
Filing date	Apr 30, 2021
Priority date	Nov 8, 2017
Publication date	Nov 14, 2023
Grant date	Nov 14, 2023

Abstract

This disclosure provides novel beverage compositions comprising a pectin, a first xanthan gum, and optionally a second xanthan gum. The beverage 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 beverage, comprising:
(1) a pectin having an average molecular weight ranging from about 50,000 Daltons (Da) to about 400,000 Da;
(2) a first xanthan gum having an average molecular weight ranging from about 6,000,000 Da to about 10,000,000 Da;
(3) a non-nutritive sweetener; and
(4) water;
wherein the beverage has a viscosity ranging from about 1.0 cP to about 1.5 cP; and a coefficient of friction ranging from about 0.9 to about 1.4.

2. The beverage of claim 1 , wherein the pectin is selected from the group consisting of apple pectins, citrus pectins, grape pectins, and carrot pectins.

3. The beverage of claim 2 , wherein the pectin is apple pectin.

4. The beverage of claim 1 , wherein the first xanthan gum has an average molecular weight of about 6,000,000 Da or about 8,700,000 Da.

5. The beverage of claim 4 , wherein the first xanthan gum has an average molecular weight of about 8,700,000 Da.

6. The beverage of claim 1 , wherein the pectin has a degree of esterification ranging from about 50% to about 99%.

7. The beverage of claim 1 , wherein the pectin is present in the beverage at a concentration ranging from about 50 ppm to about 4000 ppm.

8. The beverage of claim 1 , wherein the first xanthan gum is present in the beverage at a concentration ranging from about 0.01 ppm to about 3000 ppm.

9. The beverage of claim 1 , wherein the first xanthan gum has an average molecular weight ranging from about 7,000,000 Da to about 9,000,000 Da.

10. The beverage of claim 1 , wherein the first xanthan gum has an average molecular weight ranging from about 8,000,000 Da to about 9,000,000 Da.

11. The beverage of claim 9 , further comprising a second xanthan gum, wherein the second xanthan gum has an average molecular weight ranging from about 25,000,000 Da to about 40,000,000 Da.

12. The beverage of claim 11 , comprising:
(1) from about 100 ppm to about 300 ppm of the pectin;
(2) from about 0.01 ppm to about 100 ppm of the first xanthan gum; and
(3) from about 0.01 ppm to about 100 ppm of the second xanthan gum.

13. The beverage of claim 1 , wherein the pectin has an average molecular weight ranging from about 50,000 Da to about 300,000 Da.

14. The beverage of claim 1 , comprising:
(1) from about 100 ppm to about 300 ppm of the pectin; and
(2) from about 0.01 ppm to about 100 ppm of the first xanthan gum.

15. The beverage of claim 1 , further comprising a second pectin having an average molecular weight ranging from about 50,000 Da to about 400,000 Da.

16. The beverage of claim 1 , 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, and combinations thereof.

17. The beverage of claim 16 , wherein the non-nutritive sweetener is a steviol glycoside.

18. The beverage of claim 17 , 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.

19. The beverage of claim 1 , 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.

20. A method for increasing viscosity and coefficient of friction of a beverage, comprising adding to the beverage:
(1) a pectin having an average molecular weight ranging from about 50,000 Da to about 400,000 Da;
(2) a first xanthan gum having an average molecular weight ranging from about 6,000,000 Da to about 10,000,000 Da; and
(3) a non-nutritive sweetener;
wherein the pectin and xanthan gum are added in an amount effective to provide a viscosity ranging from about 1.0 cP to about 1.5 cP and a coefficient of friction ranging from about 0.9 to about 1.4 after the pectin and first xanthan gum are added.

Assignees

• Pepsico Inc

Inventors

• Brijwani Khushal
• Mutilangi William

Classifications

• A23L29/231 Primary

  Pectin; Derivatives thereof · CPC title

• A23C11/103

  containing only proteins from pulses, oilseeds or nuts, e.g. nut milk · CPC title

• A23F3/163

  Liquid or semi-liquid tea extract preparations, e.g. gels or liquid extracts in solid capsules · CPC title

• A23F5/243

  Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules (A23F5/246 takes precedence) · CPC title

• A23G9/34

  characterised by carbohydrates used, e.g. polysaccharides (characterised by the dairy products used A23G9/40) · CPC title