Beverages composed of fruit and/or vegetable components and methods for producing the same
US-2024309302-A1 · Sep 19, 2024 · US
US2023157324A1 · US · A1
| Field | Value |
|---|---|
| Publication number | US-2023157324-A1 |
| Application number | US-202117919878-A |
| Country | US |
| Kind code | A1 |
| Filing date | Apr 20, 2021 |
| Priority date | Apr 20, 2020 |
| Publication date | May 25, 2023 |
| Grant date | — |
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Beverages comprising a sweetening amount of rebaudioside M or sucrose and non-sweetening amounts of siamenoside I are provided. Said beverages have improved flavor profiles, including more rounded flavor. Methods of preparing beverages and methods of improving the flavor profile of beverages are also provided.
Opening claim text (preview).
1 . A beverage comprising (i) a sweetening amount of a sweetener selected from rebaudioside M and sucrose and (ii) a non-sweetening amount of siamenoside I. 2 . The beverage of claim 1 , wherein the rebaudioside M is present in a concentration from about 50 ppm to about 600 ppm. 3 . The beverage of claim 1 , wherein the rebaudioside M is present in a concentration from about 250 ppm to about 500 ppm. 4 . The beverage of claim 1 , wherein the rebaudioside M is provided as a steviol glycoside mixture comprising at least 80% rebaudioside M by weight. 5 . The beverage of claim 1 , wherein the sweetener is sucrose and the beverage has a sweetness of at least 4° Brix. 6 . The beverage of claim 1 , wherein siamenoside I is present in a concentration from about 1 ppm to about 24 ppm. 7 . The beverage of claim 1 , wherein the beverage is a carbonated soft drink. 8 . The beverage of claim 1 , wherein the beverage contains a beverage matrix comprising citric acid or phosphoric acid. 9 . The beverage of claim 1 , wherein the beverage is a zero-calorie beverage. 10 . The beverage of claim 1 , wherein the beverage is a low-calorie beverage. 11 . The beverage of claim 1 , wherein the beverage is a carbonated beverage. 12 . The beverage of claim 11 , wherein the carbonated beverage is selected from the group consisting of frozen carbonated beverages, enhanced sparkling beverages, cola, fruit-flavored sparkling beverages, ginger-ale, soft drinks and root beer 13 . The beverage of claim 1 , wherein the beverage is non-carbonated. 14 . The beverage of claim 13 , wherein the beverage is selected from the group consisting of fruit juice, fruit-flavored juice, juice drinks, nectars, vegetable juice, vegetable-flavored juice, sports drinks, energy drinks, enhanced water drinks, enhanced water with vitamins, near water drinks, coconut water, tea type drinks, coffee, cocoa drink, beverage containing milk components, beverages containing cereal extracts and smoothies. 15 . The beverage of claim 1 , wherein the beverage has an improved flavor profile compared to a corresponding beverage without (ii). 16 . The beverage of claim 1 , wherein the beverage has a more rounded flavor compared to a corresponding beverage without (ii). 17 . A method of preparing of preparing a beverage comprising: mixing a beverage syrup with a diluting quantity of water, wherein the beverage syrup comprises (i) a sweetening amount of a sweetener selected from rebaudioside M and sucrose and (ii) a non-sweetening amount of siamenoside I; or dissolving (i) a sweetening amount of rebaudioside M or a sweetening amount of sucrose and (ii) a non-sweetening amount of siamenoside I in (iii) a beverage matrix. 18 . (canceled) 19 . A method of improving the flavor profile of a beverage sweetened with either rebaudioside M or sucrose comprising adding siamenoside I in a non-sweetening amount to said beverage, wherein addition of siamenoside I improves one or more flavor attributes of the beverage compared to a corresponding beverage without siamenoside I, wherein the one or more flavor attributes are selected from the group consisting of bitterness, astringency, licorice notes, sweetness linger, bitterness linger, bitterness aftertaste, metallic aftertaste and chemical aftertaste. 20 . (canceled)
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