HK1148650A - Use of erythritol and d-tagatose in zero-or low-calorie beverages and food products - Google Patents

Description

Use of erythritol and D-tagatose in zero-or low-calorie beverages and foods

This application is a divisional application filed according to rules of law for patent practice under item 42, originally filed on 23/4/2002 under the application number 02810384.X entitled "use of erythritol and D-tagatose in zero-or low-calorie beverages and foods".

Technical Field

The present invention relates to the use of a combination of sugar alcohol and D-tagatose in a variety of zero-or low-calorie beverages and foods. In particular, the present invention relates to a method for improving the taste of zero-or low-calorie beverages and foods by including in the zero-or low-calorie beverage or food a blend of a non-nutritive sweetener, a sugar alcohol, and D-tagatose to achieve a taste similar to full-calorie beverages and foods. The invention also relates in particular to the use of a combination of sugar alcohol and D-tagatose for producing high quality zero-or low-calorie frozen carbonated beverages. The present invention also relates to beverages and foods containing sugar alcohol and D-tagatose.

Related Art

Zero or low calorie beverages and foods are very popular. These dietary products typically contain non-nutritive sweeteners such as aspartame, acesulfame-K, saccharin, sucralose (sucralose), and cyclamate (cyclamate) either alone or in admixture. Although consumers do not have to worry about calories, non-nutritive sweeteners are known to cause a taste that is different from that of full-calorie counterparts. So-called "diet taste" is generally described as a slowly-occurring but long-lasting sweet taste accompanied by a bitter and/or undesirable metallic aftertaste and water-like mouthfeel. The beverage also lacks the full calorie feeling of full calorie beverages due to the greatly reduced sugar solids content. Shore et al, "taste and mouthfeel of low-calorie soft drinks", influence of low-volatile and non-volatile substances on the flavour of foodstuffs, w.pi ckenhagen, allured publishing corp., 119-123 page (1996).

Zero-or low-calorie beverages and foods with a taste similar to full-calorie ones are highly desirable and have been studied for a considerable time. However, current methods of improving taste are not sufficient to obtain a taste similar to full calorie products.

One option is to blend non-nutritive sweeteners. At the same concentration, various blends (e.g., aspartame and acesulfame-K) result in a higher sweetness than a single sweetener. This synergy saves the amount of sweetener for a particular use and is therefore referred to as quantitative synergy. Mixing also results in another kind of synergy, called qualitative synergy, because the taste quality of the mixture is usually more perfect and less bitter/metallic off-taste.

Beverage companies have made use of this synergistic effect and have marketed a number of diet (diet) cola beverages containing a blend of sweeteners. "Mixed taste", Liquid Foods Int' 1, vol.3, No.1, p.31 (1999). For example,(Aspartame/acesulfame-K), Coke(Aspartame/acesulfame-K or sodium cyclamate/acesulfame-K/aspartame) and Diet Rite(sucralose derivative/acesulfame-K) all contain a sweetener mixture. The combination of sweeteners also extends the shelf life of diet cola beverages, particularly when aspartame is used as the primary sweetener. For example, most of the soda diet cola beverages (soda fountain diet cola) in the united states contain aspartame, acesulfame-K and sodium saccharin. Two additional stable sweeteners maintain some sweetness as aspartame degrades.

Another option is to add flavouring additives. A large number of such odorant additives have been identified to date. U.S. Pat. Nos. 4,902,525 and 6,066,345, JPA 7-274829 and EP 0759273 relate to the addition of erythritol to beverages for flavor enhancement. In addition, it is known that low doses of D-tagatose in combination with intense sweeteners also give improved taste and mouthfeel.

Beverage companies in the united states and abroad have strived to produce diet products (diet products) with improved taste. However, to date, there has been no effective method for significantly improving the taste of zero-or low-calorie beverages and foods, i.e., achieving a taste similar or identical to that of full-calorie beverages and foods.

In addition, other problems arise when attempting to obtain a zero-or low-calorie Frozen Carbonated Beverage (FCB) -a semi-frozen carbonated beverage dispensed by an FCB dispenser. To obtain good taste and mellow qualities, these beverages require bulk solute (bulk solute) to stabilize the small ice crystals and capture carbon dioxide. The most commonly used bulk solute is sugar. However, sugars are caloric and therefore unsuitable for formulating zero-or low-calorie FCBs. Sugar alcohols are known to mimic the bulk properties of ordinary sugars and contain less calories, and are also less sweet, most of which have undesirable gastrointestinal reactions when ingested at levels comparable to sugars. Therefore, it is very difficult to produce diet FCBs because of the need for both bulk solute and zero or low calorie.

Summary of The Invention

The present invention relates to a method for improving the taste of a diet beverage (diet juice), comprising the steps of: the diet beverage is made to contain (a) at least one, preferably mixed, non-nutritive sweetener, (b) a sugar alcohol, and (c) D-tagatose. According to some preferred embodiments of the invention, the beverage means: soft drinks (such as cola or lemon-lime soft drinks), fountain beverages, ready-to-drink ice beverages, coffee beverages, tea beverages, powdered soft drinks, concentrates, flavoured waters, enhanced waters, fruit or fruit-flavored drinks, sports drinks or alcoholic drinks.

The present invention also relates to a method for improving the taste of a diet food product, the method comprising the steps of: the diet food product is made to contain (a) at least one, preferably mixed, non-nutritive sweetener, (b) a sugar alcohol, and (c) D-tagatose. According to some preferred embodiments of the invention, the food product is: confectionery, dairy products, gelatins, puddings, cake mixes, cereals or cereal-based products or baked goods.

The present invention also relates to a method of producing a diet frozen carbonated beverage comprising the step of combining (a) at least one, preferably mixed, non-nutritive sweetener, (b) a sugar alcohol, and (c) D-tagatose. In addition, the present invention relates to a diet frozen carbonated beverage comprising (a) at least one, preferably mixed, non-nutritive sweetener, (b) a sugar alcohol, and (c) D-tagatose.

According to some preferred embodiments of the invention, the non-nutritive sweetener is selected from the group consisting of: aspartame, acesulfame, saccharin, cyclamate, sucralose, aspartame, neotame, stevioside, glycyrrhizin, luo Han Guo (Lo Han Guo), neohesperidin dihydrochalcone, monatin, monellin, thaumatin, and brazzein; the sugar alcohol is selected from: sorbitol, mannitol, lactitol, maltitol, xylitol, erythritol and combinations thereof.

The present invention also relates to diet beverages and food products containing (a) at least one, preferably mixed, non-nutritive sweetener, (b) a sugar alcohol and (c) D-tagatose.

Detailed Description

As used herein, "taste" refers to a combination of sweetness, temporal effects of sweetness (i.e., onset and lingering), off-tastes (e.g., bitterness and metallic taste), residual taste (aftertaste), and tactile sensation (e.g., richness and thickness). As used herein, "zero calorie" means less than 5 calories per serving (e.g., per 8 ounces of beverage). As used herein, "reduced calorie" means less than or equal to 40 calories per serving (e.g., per 8 ounces of beverage). As used herein, "diet" refers to "zero calories" or "low calories". Additionally, "reduced calorie" refers to a reduction in calorie count as compared to the full calorie counterpart; more specifically, "reduced calorie" generally means at least a 25% reduction in calories per serving (e.g., per 8 ounces of beverage).

The present invention relates first to a method for improving the taste of diet beverages and food products. According to the present invention, a diet type beverage or food having a taste substantially similar to or the same as that of a full-calorie beverage or food can be obtained. By the method of the invention, in particular the combination of a sweetener or mixture of sweeteners, a sugar alcohol and D-tagatose, the overall sweetness, lingering aftertaste, mouthfeel and sucrose sample quality of diet foods and beverages are surprisingly and advantageously improved.

According to a first embodiment of the invention, the taste of the diet beverage is improved as follows: the beverage is made to contain (a) at least one non-nutritive sweetener, (b) a sugar alcohol, and (c) D-tagatose. Beverages include, but are not limited to: carbonated soft drinks, fountain beverages, ready-to-drink ice beverages, coffee beverages, tea beverages, powdered soft drinks, as well as concentrates, flavored waters, enhanced waters, fruit juice and fruit juice flavored drinks, sports drinks, and alcoholic beverages. The beverage may be carbonated or non-carbonated. In a preferred embodiment of the invention, the beverage is a carbonated cola flavored soft drink or a iced carbonated beverage (FCB).

It is believed that the combination of a non-nutritive sweetener, a sugar alcohol and D-tagatose provides taste improvement, and that this improvement is even more pronounced when blends of non-nutritive sweeteners are used. Accordingly, a preferred embodiment of the present invention is directed to a method of using a blend of non-nutritive sweeteners. The blend of non-nutritive sweeteners has a qualitative synergistic effect on the taste of the diet beverage containing it. The present invention enables the use of any blend of non-nutritive sweeteners; two-component, three-component, four-component, and five-component mixtures of non-nutritive sweeteners are preferred.

Non-nutritive sweeteners suitable for use in the present invention include, but are not limited to: aspartame, acesulfame salts (such as acesulfame-K), saccharin (such as sodium and calcium salts), cyclamate salts (such as sodium and calcium salts), sucralose derivatives, aspartame, neotame, stevioside, glycyrrhizin, luo han guo, neohesperidin dihydrochalcone, monatin, and protein sweeteners such as monellin, thaumatin, and brazzein. Any natural or artificial non-nutritive sweetener can be used for this purpose. As used herein, "non-nutritive" sweetener refers to sweetener generally used in amounts that do not result in a significant caloric content, i.e., less than about 1 calorie per serving (8 ounces of beverage).

Preferred two-component mixtures include: aspartame/acesulfame-K, sodium saccharin/sodium cyclamate and sucralose derivatives/acesulfame-K. Preferred three-component mixtures include: aspartame/acesulfame-K/sodium saccharin, aspartame/acesulfame-K/sucralose, aspartame/acesulfame-K/sodium cyclamate, aspartame/sodium saccharin/sucralose, sucralose/sodium saccharin/sodium cyclamate, and acesulfame-K/sodium cyclamate/sucralose. Preferred four-component mixtures include: aspartame/acesulfame-K/sodium saccharin/sodium cyclamate, acesulfame-K/sodium saccharin/sodium cyclamate/sucralose derivatives, aspartame/acesulfame-K/sodium cyclamate/sucralose derivatives, and aspartame/acesulfame-K/sodium saccharin/sucralose derivatives. Preferred five-component mixtures include aspartame/acesulfame-K/sodium saccharin/sodium cyclamate/sucralose.

It will be understood by those skilled in the art that non-nutritive sweeteners may be combined in varying proportions to form blends of non-nutritive sweeteners suitable for use in the present invention. The exact proportion of non-nutritive sweetener will depend on the combination of sweeteners used in a particular blend and the desired overall sweetness for a particular application. One skilled in the art can readily determine the appropriate ratio.

It will also be appreciated by those skilled in the art that the amount of the blend of non-nutritive sweeteners in the finished beverage will depend on a variety of factors such as the desired overall sweetness for a particular application. One skilled in the art can readily determine the appropriate amount.

In addition to the non-nutritive sweetener or blend of sweeteners, a sugar alcohol may also be included in the diet beverage in order to improve overall taste. The use of sugar alcohols masks the residual sweetness and bitter/metallic aftertaste resulting from the use of non-nutritive sweeteners. Sugar alcohols suitable for use in the present invention include, but are not limited to: sorbitol, mannitol, lactitol, maltitol, xylitol, erythritol and combinations thereof. The sugar alcohol is typically present in an amount of about 0.1% to about 3.5% by weight of the finished beverage. Erythritol, i.e., meso-erythritol, is particularly preferred for the present invention. Erythritol is generally present in an amount of about 0.1% to about 3.5%, preferably about 0.2% to about 2.5% (by weight) of the finished beverage.

In order to improve the overall taste, the diet beverage also contains D-tagatose. The use of D-tagatose improves mouthfeel (also known as body, thickness or sweetness transfer). The D-tagatose is present in an amount of about 0.1% to 1.0%, preferably 0.2% to 0.9%, most preferably 0.3% to 0.6% by weight of the finished beverage.

The non-nutritive sweetener or blend of sweeteners does not contribute significant caloric content to the diet beverage. Depending on the amounts of sugar alcohol and D-tagatose used in the present invention, the use of these ingredients had no significant effect on the total caloric content of the sweetened beverages according to the present invention. For example, erythritol, a 4-carbon sugar alcohol available from Cerestar (Hammond, Indiana), reportedly produces little heat (0.2 calories/gram). D-tagatose available from Ara Foods (Union, New Jersey) is reported to provide about 1.5 calories/gram. It should be noted that erythritol and D-tagatose impart a degree of sweetness to the total beverage.

Another embodiment of the present invention relates to improving the taste of a diet food product by including in the food product (a) at least one non-nutritive sweetener, (b) a sugar alcohol, and (c) D-tagatose. In addition, a preferred embodiment relates to the use of a blend of non-nutritive sweeteners. Such food products include, but are not limited to: confectionery, dairy products, gelatine, puddings, cake mix, cereals and cereal-based products and baked goods. In a preferred embodiment of the invention, the food product is a gelatin dessert. All of the above descriptions relating to the inclusion of a blend of non-nutritive sweeteners, sugar alcohols and D-tagatose in diet beverages apply to food products.

Other embodiments of the present invention are directed to diet beverages and food products comprising (a) at least one, and preferably a blend of, non-nutritive sweeteners, (b) a sugar alcohol and (c) D-tagatose as described above. A preferred embodiment relates to a diet Frozen Carbonated Beverage (FCB). Another embodiment relates to a process for producing such FCBs.

Another embodiment of the present invention is directed to a sweetener composition comprising (a) at least one, preferably a blend, non-nutritive sweetener, (b) a sugar alcohol, and (c) D-tagatose as described above.

The diet beverages and foods of the present invention can contain appropriate amounts of any other ingredients typically used in diet beverages and foods. For example, in the diet frozen carbonated beverage of the present invention, other ingredients commonly found in such beverages may be included. Such other ingredients include, but are not limited to: acidulants, flavors, soluble low calorie fibers such as polydextrose,Or arabinogalactan, chitosan, chitin, xanthan gum, pectin, cellulose, konjac, acacia, modified starch, soybean fiber, inulin, inulose, hydrolyzed guar gum, beta-glucan, carrageenan, locust bean gum, alginate, polyethylene glycol alginate, foam stabilizer, such as yucca or yucca/quillaja extract, salt, such as sodium chloride, calcium chloride and potassium chloride, food grade surfactant, such as monoglyceride, diglyceride, egg yolkPhospholipids and fractions thereof, and synthetic surfactants, e.g.Diacetyl tartaric acid esters, citric acid esters, and the like.

Additionally, to obtain a good tasting diet or reduced calorie beverage or food product, the beverage or food product may also contain a combination of at least one non-nutritive sweetener, a sugar alcohol, D-tagatose, and at least one nutritive sweetener. All nutritive sweeteners are suitable; as used herein, "nutritive" sweeteners are those commonly used in amounts that result in significant caloric content, i.e., greater than about 1 calorie per serving (8 ounces of beverage). Such sweeteners include, but are not limited to: fructose, sucrose, glucose, maltose, trehalose, rhamnose, corn steep liquor and fructo-oligosaccharides. All of the above descriptions relating to the inclusion of a blend of non-nutritive sweeteners, sugar alcohols and D-tagatose in a beverage apply to reduced calorie products.

The following examples are intended to illustrate certain preferred embodiments of the invention and are not intended to limit the invention.

Example 1

2 litres of syrup was prepared for the production of a finished cola beverage. The ingredients listed in Table 1 were added sequentially to approximately 1-1.5L of pure water during stirring.

TABLE 1

Composition (I)	(g)
		Sodium benzoate	2.04
Phosphoric acid	4.41
		Caffeine	1.27
Citric acid	1.63
		Cola flavor	38.63
Aspartame	1.63
		butasulam-K	0.528
Saccharin sodium salt	0.42
		Cyclohexanesulfonic acid sodium salt	4.2
Erythritol and its preparation method	24.0
		D-tagatose	48.0

Pure water was added until the syrup volume reached 2 liters. Then 50mL of syrup was added to 250mL of carbonated water, respectively, i.e., 5+1 "add", to obtain the finished cola beverage. The beverage was sealed, shaken several times, and aged in a temperature controlled (90 ° F) chamber. The beverages were aspirated at regular intervals and evaluated for cola taste by a panel of experts. It is judged that the beverage produced according to this example had a taste that closely approximated a normal (regular) or full calorie cola beverage control.

Example 2

2 litres of syrup was prepared for the production of a finished cola beverage. The ingredients listed in Table 2 were added sequentially to approximately 1-1.5L of pure water during stirring.

TABLE 2

Composition (I)	(g)
		Sodium benzoate	2.04
Phosphoric acid	4.41
		Caffeine	1.27
Citric acid	1.63
		Cola flavor	38.63
Aspartame	2.72
		butasulam-K	0.66
Saccharin sodium salt	0.468
		Erythritol and its preparation method	26.4
D-tagatose	52.8

Pure water was added until the syrup volume reached 2 liters. Then 50mL of syrup was added to 250mL of carbonated water, respectively, i.e., 5+1 "add", to obtain the finished cola beverage. The beverage was sealed, shaken several times, and aged in a temperature controlled (90 ° F) chamber. The beverages were aspirated at regular intervals and evaluated for cola taste by a panel of experts. It is judged that the beverage produced according to this example had a taste that closely approximated the normal or full calorie cola beverage control.

Example 3

2 litres of syrup was prepared for the production of a finished cola beverage. The ingredients listed in Table 3 were added sequentially to about 1-1.5L of pure water during stirring.

TABLE 3

Composition (I)	(g)
		Sodium benzoate	2.04
Phosphoric acid	4.41
		Caffeine	1.27
Citric acid	1.63
		Cola flavor	38.63
butasulam-K	1.836
		Cyclohexanesulfonic acid sodium salt	4.488
Saccharin sodium salt	0.912
		Chlorinated sucrose derivatives	0.516
Erythritol and its preparation method	24.0
		D-tagatose	48.0

Pure water was added until the syrup volume reached 2 liters. Then 50mL of syrup was added to 250mL of carbonated water, respectively, i.e., 5+1 "add", to obtain the finished cola beverage. The beverage was sealed, shaken several times, and then aged at room temperature for 4 weeks. The beverage is evaluated by a trained panel of experts. The beverages produced according to this example showed no statistical differences in sweetness, mouthfeel and cola flavor compared to full-calorie cola.

Example 4

A cola beverage was produced by the same method as in example 1, except that a five-component mixture of aspartame/acesulfame-K/sodium saccharin/sodium cyclamate/chlorinated sucrose derivative was used. The content of saccharin sodium in the finished cola beverage is 30-40ppm, such as 35 ppm. The content of saccharin sodium is 1, and the ratio of aspartame to acesulfame-K to saccharin sodium/sodium cyclamate to sucralose is 2.50-3.0: 1.0-1.5: 1: 4.0-8.0: 0.3-0.8. It is judged that the beverage produced according to this example had a taste that closely approximated the normal or full calorie cola beverage control.

Example 5

A cola beverage was produced using the same method as in example 1, except that a four-component mixture of aspartame/acesulfame-K/sodium saccharin/sodium cyclamate was used. The content of saccharin sodium in the finished cola beverage is 30-40ppm, such as 35 ppm. The content of saccharin sodium is 1, and the ratio of aspartame/acesulfame-K/saccharin sodium/sodium cyclamate is 3.25-4.25: 1.00-1.50: 1: 8-11. It is judged that the beverage produced according to this example had a taste that closely approximated the normal or full calorie cola beverage control.

Example 6

A cola beverage was produced using the same method as in example 1, except that a four-component mixture of acesulfame-K/sodium saccharin/sodium cyclamate/chlorinated sucrose derivative was used. The content of saccharin sodium in the finished cola beverage is 70-80ppm, such as 75 ppm. The content of saccharin sodium is 1, and the ratio of acesulfame-K/saccharin sodium/sodium cyclamate/chlorinated sucrose derivative is 1.5-2.5: 1: 4.0-6.0: 0.4-0.8. It is judged that the beverage produced according to this example had a taste that closely approximated the normal or full calorie cola beverage control.

Example 7

A cola beverage was produced using the same method as in example 1, except that a four-component mixture of aspartame/acesulfame-K/sodium saccharin/sucralose derivative was used. The content of saccharin sodium in the finished cola beverage is 25-45ppm, such as 35 ppm. The content of saccharin sodium is 1, and the ratio of aspartame/acesulfame-K/saccharin sodium/sucrose chloride derivative is 3.7-4.1: 1.2-1.7: 1: 0.4-0.8. It is judged that the beverage produced according to this example had a taste that closely approximated the normal or full calorie cola beverage control.

Example 8

A cola beverage was produced using the same method as in example 1, except that a three-component mixture of aspartame/acesulfame-K/sodium saccharin was used. The content of saccharin sodium in the finished cola beverage is 35-45ppm, such as 40 ppm. The content of saccharin sodium is 1, and the ratio of aspartame to acesulfame-K to saccharin sodium is 5.25-6.05: 1.25-1.55: 1. It is judged that the beverage produced according to this example had a taste that closely approximated the normal or full calorie cola beverage control.

Example 9

A cola beverage was produced using the same method as in example 1, except that a three-component mixture of aspartame/acesulfame-K/chlorinated sucrose derivative was used. The content of chlorinated sucrose derivatives in the finished cola beverage is 45-55ppm, such as 50 ppm. The content of the chlorinated sucrose derivative is 1, and the ratio of aspartame to acesulfame-K to chlorinated sucrose derivative is 1.8-2.8: 1.2-1.5: 1. It is judged that the beverage produced according to this example had a taste that closely approximated the normal or full calorie cola beverage control.

Example 10

A cola beverage was produced using the same method as in example 1, except that a three-component mixture of aspartame/acesulfame-K/sodium cyclamate was used. The content of acesulfame-K in the finished cola beverage is 40-70ppm, such as 55 ppm. The content of the acesulfame-K is 1, and the ratio of the aspartame to the acesulfame-K to the sodium cyclamate is 3.5-4.5: 1: 6.0-8.0. It is judged that the beverage produced according to this example had a taste that closely approximated the normal or full calorie cola beverage control.

Example 11

A cola beverage was produced using the same method as in example 1, except that a three-component mixture of acesulfame-K/sodium saccharin/sucralose derivative was used. The content of saccharin sodium in the finished cola beverage is 35-75ppm, such as 40 ppm. The content of saccharin sodium is 1, and the ratio of acesulfame-K/saccharin sodium/sucrose chloride derivative is 1.0-2.5: 1: 1.5-2.5. It is judged that the beverage produced according to this example had a taste that closely approximated the normal or full calorie cola beverage control.

Example 12

A cola beverage was produced using the same method as in example 1, except that a three-component mixture of acesulfame-K/sodium saccharin/sodium cyclamate was used. The content of saccharin sodium in the finished cola beverage is 45-60ppm, such as 55 ppm. The content of saccharin sodium is 1, and the ratio of acesulfame-K/saccharin sodium/sodium cyclamate is 1.5-2.5: 1: 6.0-8.0. It is judged that the beverage produced according to this example had a taste that closely approximated the normal or full calorie cola beverage control.

Example 13

A cola beverage was produced using the same method as in example 1, except that a two-component blend of aspartame/acesulfame-K was used. The level of aspartame in the finished cola beverage was about 300ppm and acesulfame-K was about 95 ppm. It is judged that the beverage produced according to this example had a taste that closely approximated the normal or full calorie cola beverage control.

Example 14

A cola beverage was produced using the same method as in example 1, except that a two-component mixture of sodium saccharin/sodium cyclamate was used. The ratio of saccharin sodium and sodium cyclamate in the finished cola beverage is about 1: 10. It is judged that the beverage produced according to this example had a taste that closely approximated the normal or full calorie cola beverage control.

Example 15

A cola beverage was produced using the same method as in example 1, except that a two-component mixture of chlorinated sucrose derivative/acesulfame-K was used. The content of chlorinated sucrose derivatives in the finished cola beverages was about 160ppm and the content of acesulfame-K was about 122 ppm. It is judged that the beverage produced according to this example had a taste that closely approximated the normal or full calorie cola beverage control.

Comparative examples 1A to 1C

A cola beverage was produced by the same method as in example 1 except that erythritol (1A), D-tagatose (1B) and both erythritol and D-tagatose (1C) were removed separately. The beverages were evaluated for cola flavor by a panel of experts. It is judged that the beverages produced according to these comparative examples do not have a taste that closely approximates the taste of a normal or full calorie cola beverage control, i.e., the beverages exhibit a "diet taste".

Comparative examples 2A-2C

A cola-type beverage was produced using the same method as in example 2, except that erythritol (2A), D-tagatose (2B) and both erythritol and D-tagatose (2C) were removed, respectively. The beverages were evaluated for cola flavor by a panel of experts. It is judged that the beverages produced according to these comparative examples do not have a taste that closely approximates the taste of a normal or full calorie cola beverage control, i.e., the beverages exhibit a "diet taste".

Comparative examples 3A to 3C

A cola beverage was produced by the same method as in example 3, except that erythritol (3A), D-tagatose (3B) and both erythritol and D-tagatose (3C) were removed, respectively. The beverages were evaluated for cola flavor by a panel of experts. It is judged that the beverages produced according to these comparative examples do not have a taste that closely approximates the taste of a normal or full calorie cola beverage control, i.e., the beverages exhibit a "diet taste".

Example 16

To 1 gallon unsweetened Diet MountainErythritol (2.5% by weight of the finished beverage) and D-tagatose (0.9% by weight of the finished beverage) were added to the base, and the solution was stirred until completely dispersed. Aspartame (400 ppm per serving) was then added and the solution was stirred again until completely dispersed. The syrup thus prepared was placed in a chilled carbonated beverage machine (Cornelius, V3, Wisconsin) in a ratio of 1+5 (1 part syrup plus 5 parts carbonated water). The resulting FCB has good carbon dioxide bubbling, mellow, milky mouthfeel and excellent taste. In addition, the syrup can be continuously passed through the FCB machine, and high-quality FCB can be continuously obtained.

Example 17

To 1 gallon unsweetened Diet MountainErythritol (2.5% by weight of the finished beverage) and D-tagatose (0.9% by weight of the finished beverage) were added to the base, and the solution was stirred until completely dispersed. acesulfame-K (60 ppm per serving) and chlorinated sucrose derivatives (60 ppm per serving) were then added and the solution stirred again until completely dispersed. The syrup thus prepared was placed in a chilled carbonated beverage machine (Cornelius, V3, Wisconsin) in a ratio of 1+5 (1 part syrup plus 5 parts carbonated water). The resulting FCB has good carbon dioxide bubbling, mellow, milky mouthfeel and excellent taste. In addition, the syrup can be continuously passed through the FCB machine, and high-quality FCB can be continuously obtained.

Example 18

To 1 gallon unsweetened Diet MountainErythritol (3.4% by weight of the finished beverage) was added to the base and the solution was stirred until completely dispersed. Aspartame (400 ppm per serving) was then added and the solution was stirred again until completely dispersed. The syrup thus prepared was placed in a chilled carbonated beverage machine (Cornelius, V3, Wisconsin) in a ratio of 1+5 (1 part syrup plus 5 parts carbonated water). The obtained FCB has good carbon dioxide bubbling, mouthfeel and taste. However, after the syrup thus prepared is continuously passed, high-quality FCB cannot be continuously obtained; after the second or third pass, nozzle chamber freezing and/or other problems occur which prevent the FCB machine from dispensing FCBs.

Example 18

An iced carbonated beverage was produced using the same method as in example 17, except that FCB also contained 2.0% fructose by weight of the finished beverage. It is judged that the beverage produced according to this example had a taste that closely approximated a normal or full calorie FCB control.

Other variations and modifications of the present invention will be apparent to those skilled in the art. The invention is not limited except as by the following claims.

Claims (40)

1. Use of a combination of erythritol and D-tagatose to provide a diet frozen carbonated beverage having a taste similar to a full-calorie beverage, wherein the diet frozen carbonated beverage comprises:

(a) at least one non-nutritive sweetener;

(b) erythritol in an amount of about 0.1 to about 3.5% based on finished beverage weight; and

(c) d-tagatose in an amount of about 0.1 to about 1.0% based on finished beverage weight.

2. Use according to claim 1, wherein the erythritol is present in an amount of about 0.2% to about 2.5% based on finished beverage weight.

3. Use according to claim 1, wherein the D-tagatose is present in an amount of about 0.2% to about 0.9% based on finished beverage weight.

4. Use according to claim 3, wherein the D-tagatose is present in an amount of about 0.3% to about 0.6% based on finished beverage weight.

5. Use according to claim 1, wherein the diet iced carbonated beverage is a diet cola iced carbonated beverage or a diet lemon-lime iced carbonated beverage.

6. Use according to claim 1, wherein the diet frozen carbonated beverage can be continuously passed through a frozen carbonated beverage machine.

7. The use according to claim 1, wherein the erythritol is present in an amount of about 2.5% to about 3.5% based on finished beverage weight; and wherein the D-tagatose is present in an amount of about 0.6% to about 1.0% based on finished beverage weight.

8. Use according to claim 7, wherein the D-tagatose is present in an amount of about 0.9% to about 1.0% based on finished beverage weight.

9. Use according to claim 8, wherein the D-tagatose is present in an amount of about 0.9% based on finished beverage weight.

10. Use according to claim 1, wherein the beverage is a zero-calorie beverage.

11. The use according to claim 1, wherein the at least one non-nutritive sweetener is a mixture of acesulfame-K and sucralose derivatives.

12. Use of a combination of erythritol and D-tagatose to provide a diet soft drink that tastes like a full calorie drink, wherein the diet soft drink comprises:

(a) at least one non-nutritive sweetener;

(b) erythritol in an amount of about 0.1% to about 3.5% based on finished beverage weight; and

(c) d-tagatose in an amount of about 0.1% to about 1.0% based on finished beverage weight.

13. Use according to claim 12, wherein the erythritol is present in an amount of about 0.2% to about 2.5% based on finished beverage weight.

14. The use according to claim 12, wherein the D-tagatose is present in an amount of about 0.2% to about 0.9% based on finished beverage weight.

15. Use according to claim 14, wherein the D-tagatose is present in an amount of about 0.3% to about 0.6% based on finished beverage weight.

16. Use according to claim 12, wherein the diet soft drink is a diet cola soft drink or a diet lemon-lime soft drink.

17. Use according to claim 12, wherein the diet soft drink is carbonated.

18. Use according to claim 12, wherein the diet soft drink is non-carbonated.

19. The use according to claim 12, wherein the erythritol is present in an amount of about 0.2% to about 3.5% based on finished beverage weight; wherein the D-tagatose is present in an amount of about 0.2% to about 0.9% based on finished beverage weight.

20. Use according to claim 19, wherein the diet soft drink is a diet iced carbonated drink.

21. Use of a combination of erythritol and D-tagatose in providing a flavored or flavored water, wherein the flavored or flavored water comprises:

(a) at least one non-nutritive sweetener;

(b) erythritol in an amount of about 0.1% to about 3.5% based on finished beverage weight; and

(c) d-tagatose in an amount of about 0.1% to about 1.0% based on finished beverage weight.

22. The use according to claim 21, wherein the erythritol is present in an amount of about 0.2% to about 2.5% based on finished beverage weight.

23. The use according to claim 21, wherein the D-tagatose is present in an amount of about 0.2% to about 0.9% based on finished beverage weight.

24. The use according to claim 23, wherein the D-tagatose is present in an amount of about 0.3% to about 0.6% based on finished beverage weight.

25. Use according to claim 21, wherein the flavoured water or perfume further contains d) at least one nutritive sweetener.

26. The use according to claim 25, wherein the erythritol is present in an amount of about 0.2% to about 2.5% based on finished beverage weight; wherein the D-tagatose is present in an amount of about 0.3% to about 0.6% based on finished beverage weight.

27. Use of a combination of erythritol and D-tagatose to provide a diet juice or juice-flavored beverage having a taste similar to a full-calorie beverage, wherein the diet juice or juice-flavored beverage comprises:

(a) at least one non-nutritive sweetener;

(b) erythritol in an amount of about 0.1% to about 3.5% based on finished beverage weight; and

(c) d-tagatose in an amount of about 0.1% to about 1.0% based on finished beverage weight.

28. The use according to claim 27, wherein the erythritol is present in an amount of about 0.2% to about 2.5% based on finished beverage weight.

29. The use according to claim 27, wherein the D-tagatose is present in an amount of about 0.2% to about 0.9% based on finished beverage weight.

30. The use according to claim 29, wherein the D-tagatose is present in an amount of about 0.3% to about 0.6% based on finished beverage weight.

31. Use according to claim 27, wherein the fruit juice or fruit juice flavoured beverage is carbonated.

32. Use according to claim 27, wherein the fruit juice or fruit juice flavoured beverage is non-carbonated.

33. The use according to claim 27, further comprising d) at least one nutritive sweetener.

34. The use according to claim 27, wherein the erythritol is present in an amount of about 0.2% to about 2.5% based on finished beverage weight; wherein the D-tagatose is present in an amount of about 0.3% to about 0.6% based on finished beverage weight.

35. Use of a combination of erythritol and D-tagatose in providing a sweetener composition for sweetening a beverage, wherein the sweetener composition for sweetening a beverage comprises:

(a) at least one non-nutritive sweetener;

(b) erythritol in an amount of about 0.1% to about 3.5% based on finished beverage weight; and

(c) d-tagatose in an amount of about 0.1% to about 1.0% based on finished beverage weight.

36. The use according to claim 35, wherein erythritol is present in an amount of about 0.2% to about 3.5% and D-tagatose is present in an amount of about 0.2% to about 0.9% based on finished beverage weight.

37. Use of a combination of erythritol and D-tagatose to provide a diet beverage that tastes like a full-calorie beverage, wherein the diet beverage comprises:

(a) at least one non-nutritive sweetener;

(b) erythritol in an amount of about 0.2% to about 3.5% based on finished beverage weight; and

(c) d-tagatose in an amount of about 0.2% to about 0.9% based on finished beverage weight.

38. The use according to claim 37, wherein the at least one non-nutritive sweetener is selected from the group consisting of: aspartame, acesulfame, saccharin, cyclamate, sucralose, aspartame, neotame, stevioside, glycyrrhizin, luo han guo, neohesperidin dihydrochalcone, monatin, monellin, thaumatin, and brazzein.

39. The use according to claim 38, wherein the at least one non-nutritive sweetener is a two-, three-, four-or five-component blend of non-nutritive sweeteners.

40. The use according to claim 39, wherein the blend of non-nutritive sweeteners comprises acesulfame-K and sucralose.