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USOO6713116B1 (12) United States Patent (10) Patent No.: US 6,713,116 B1 Aldrich et al. (45) Date of Patent: Mar. 30, 2004

(54) SWEET-STABLE ACIDIFIED BEVERAGES 4,957,763 A 9/1990 Saita et al...... 426/548 5,169,671. A 12/1992 Harada et al...... 426/658 (75) Inventors: Jessica A. Aldrich, Hazlet, NJ (US); 5,380,541 A 1/1995 Beyts et al...... 426/548 Lisa Y. Hanger, Basking Ridge, NJ 5.431,929 A 7/1995 Yatka et al...... 426/3 5,731,025 A 3/1998 Mitchell ...... 426/548 (US); Guido Ritter, Laer (DE) 6,322,835 B1 * 11/2001 De Soete et al...... 426/453 (73) Assignee: Nutrinova Inc., Somerset, NJ (US) 6,372.277 B1 * 4/2002 Admiraal et al...... 426/548 FOREIGN PATENT DOCUMENTS (*) Notice: Subject to any disclaimer, the term of this patent is extended or adjusted under 35 W WO as: : 3.1. ------A23L/1/236 U.S.C. 154(b) by 0 days. WO WO 98/19564 5/1998 ...... A23L/2/60 (21) Appl. No.: 09/675,825 OTHER PUBLICATIONS (22) Filed: Sep. 29, 2000 Widemann et al., “Synergistic Sweeteners”, Food Ingred. and Analysis Int., 19(6):51-52, 55-56 (abstract only), Dec. Related U.S. Application Data 1997.* (63) Continuation-in-part of application No. 09/186,275, filed on sk cited- by examiner Nov. 5, 1998, now abandoned. Primary Examiner Keith Hendricks (60) Pisional application No. 60/079,408, filed on Mar. 26, (74) Attorney, Agent, or Firm-ProPat, L.L.C.

(51) Int. Cl...... A23L 1236 (7) ABSTRACT (52) ... 426/590; 426/548 Acidified beverages are prepared including an oligosaccha (58) Field of Search ...... 426/548, 590, ride Such as or oligofructose and a high intensity 426/658,597 Sweetener. In the acidic environment of the beverage, Suit able hydrolyze to their Sweeter (56) References Cited components, thus compensating for loss of high intensity U.S. PATENT DOCUMENTS Sweetener due to its decomposition over time. 4.737,375 A 4/1988 Nakel et al...... 426/548 20 Claims, 3 Drawing Sheets U.S. Patent Mar. 30, 2004 Sheet 1 of 3 US 6,713,116 B1

Fig.l

Answers of test panel in V Stored out 20°C that standard is sweeter StoredSignificant c. 3OC 2O OO k

40

4. 8 2 Storage time in weeks

% of Storting V Acesulfame K ConCentration O ASportone 120 OO 8O

40

8 12 Storage time in weeks U.S. Patent Mar. 30, 2004 Sheet 2 of 3 US 6,713,116 B1

Fig.3

% of Sturting W Ace sulfome K Concentration O Asportane 12O

4. 8 2 Storage time in weeks

Answers of test panel in V Stored out 20°C thoutstandard is sweeter O Stored out 3OC Significant 12O

8 Storage time in weeks U.S. Patent Mar. 30, 2004 Sheet 3 of 3 US 6,713,116 B1

Fig.5 % of Starting V Acesulfome K Concentration O ASportune 12O 1OO

4. 8 12 Storage time in weeks

% of Starting V Acesulfame K Concentration o Asportone 2O

4. 8 12 Storage time in weeks US 6,713,116 B1 1 2 SWEET-STABLE ACIDIFIED BEVERAGES beverage preferably in the range of from about 3 to about 4 and optionally up to about 5 or even up to less than about 6; CROSS-REFERENCE TO RELATED (c) at least one high intensity peptide Sweetener; and (d) a APPLICATION water Soluble non-ingestible . Preferred oli The present application is a continuation-in-part of U.S. 5 gosaccharides are those which are non-digestible and patent application Ser. No. 09/186,275, of J. Aldrich et al. for undergo Significant hydrolysis within about 4 weeks at “Sweet-Stable Acidified Beverages”, filed Nov. 5, 1998 now ambient conditions within the aforesaid pH range Such that abandoned, which was based upon Provisional Application the Solvolyzed units contribute Substantial Sweetness to Said Serial No. 60/079,408, filed Mar. 26, 1998. The priority of beverage over time. Typically, the acid component is oper the foregoing applications is hereby claimed. able to maintain the pH of the beverage in the range of from about 3 to about 3.5 and more preferably in the range of from TECHNICAL FIELD about 3 to about 3.25. Many acids may be employed, The present invention relates generally to beverages with however, phosphoric acid, citric acid, malic acid, and mix tures of these acids are the most common. high-intensity Sweeteners, and more particularly to acidified 15 beverages containing oligosaccharides and at least one high Particularly preferred are non-digestible oligosaccharides intensity Sweetener. Such as oligofructose and inulin. Beverages in accordance with the invention may contain a peptide Sweetener, Such as BACKGROUND aspartame, or both aceSulfame K and aspartame. Preferred Oligosaccharides are gaining in popularity as food ingre ratios by weight of aspartame to aceSulfame K are from dients. In U.S. Pat. No. 4,957,763 there is disclosed a about 1:2 to about 10:1 with about 1:1 to about 5:1 being Sweetening agent consisting of and preferred for Some beverages. aspartame. Certain oligosaccharides, especially non digestible oligosaccharides Such as inulin and oligofructose In the description which follows, colas and iced tea have the benefits of acting as while being very 25 beverages are specifically exemplified; however, it is to be Soluble in aqueous Solution So as not to unduly disturb the understood that the invention is not limited to any particular Sensual characteristics of a beverage. It has been further example or embodiment, rather the Spirit and Scope of the found as of the date of this patent application that oligosac invention is Set forth in the appended claims. charides can exhibit SweetneSS Synergy with high-intensity Sweeteners, making their use all the more desirable. See BRIEF DESCRIPTION OF DRAWINGS HOE 96F356K; HOE 96/F357K; European Application Nos. PCT/EP97/06756 and PCT/EP97/06845. The invention is described in detail below in connection Beverage compositions, particularly beverage composi with numerous examples and various figures in which: tions Sweetened with a peptide Sweetener Such as aspartame, FIG. 1 is a graph of % of trained panelists finding a fresh tend to lose Sweetness over time especially under acidic 35 cola composition containing oligofructose Sweeter than an conditions. It is accordingly desirable to develop beverage aged cola composition; flavor Systems which retain their SweetneSS characteristics FIG. 2 is a graph of the stability of acesulfame K and over extended time intervals. aspartame in an oligofructose containing cola beverage; SUMMARY OF INVENTION 40 FIG. 3 is a graph of the stability of acesulfame K and It has been found that under acidic aqueous conditions, aspartame in an oligofructose containing cola beverage; oligosaccharides will hydrolyze to their Sweeter monosac FIG. 4 is graph of % of trained panelists finding a fresh charide units and thus Stabilize the Sweetness of a beverage cola composition containing inulin Sweeter than an aged composition. This feature will compensate for the decom 45 cola composition; position over time of a peptide Sweetener Such as aspartame in a beverage. Thus, in accordance with the present inven FIG. 5 is a graph of the stability of aspartame and tion it is possible to significantly extend the shelf life of aceSulfame K in an inulin containing cola beverage; acidified beverageS Such as iced tea, colas or others while FIG. 6 is a graph of the stability of acesulfame K and providing for additional dietary fiber. It is important that the 50 aspartame in an inulin containing cola beverage. oligosaccharide does not completely hydrolyze into its com ponent units too quickly or the fiber benefits would be lost DETAILED DESCRIPTION and the Sweetness of the component would have to be taken into account when formulating the bever MonoSaccharides are simple containing a chain of age. In general, the oligosaccharides used in accordance 55 3-10 carbon atoms in the molecule, known as polyhydroxy with the present invention are believed to be those which aldehydes () or (). They are very decompose into their components by at Soluble in water, sparingly Soluble in ethanol, and insoluble least 0.5 per cent by weight but not more than about 50 per in ether. The number of monosaccharides known is approxi cent by weight over a period of four weeks under ambient mately 70, of which about 20 occur in nature. The remainder conditions at a pH from about 3 to 4. Typically from about 60 are Synthetic. The existence of Such a large number of 2 to about 25 per cent by weight decomposition of the compounds is due to the presence of asymmetric carbon oligosaccharide over Such time period and under the afore atoms in the molecules. Aldohexoses, for example, which said conditions is believed desirable. include the important , contain no less than In general, acidified beverages with Stabilized Sweeteners four asymmetric atoms, each of which may be present in and extended shelf life in accordance with the present 65 either D or L configuration. The number of stereoisomers invention include: (a) water; (b) an edible acid component rapidly increases with each additional asymmetric carbon present in an amount operable to maintain the pH of the atOm. US 6,713,116 B1 3 4 A list of the best-known monosaccharides is given below: The oligosaccharides according to the claims are known and are commercially available or may be prepared by methods known to those skilled in the art. Fructooligosac charides are which belong to the : CHOH.CHOH.CHO, glycerose (glyceric aldehyde) group. In the case of , a distinction is CHOH.CO.CHOH, : CHOH(CHOH)..CHO, made between inulin and oligofructose. Chemically, inulin is CHOH.CHOH.CO.CHO, composed of and oligosaccharides which : CHOH.(CHOH)..CHO, , , Virtually all have the chemical structure GFn (G=glucose, CHOH.(CHOH).CO.CHOH, , F= and n=the number of fructose units which are Methyl pentoses CH3(CHOH),CHO, , (6-deoxyhexoses): linked together as a chain). The degree of polymerization is : CHOH.(CHOH)..CHO, glucose, , , 2 to 60 molecules. The linkages between the molecules are xylose of a particular type for the preferred oligosaccharides. Pre CHOH.(CHOH).CO.CHOH, fructose, ferred oligosaccharides have linkages of the B(2-> 1) form, Heptoses: CHOH.(CHOH)..CHO, glucoheptose, galamanno heptose which means that the molecules are indigestible for all CHOH.(CHOH).CO.CHOH, , manno 15 higher organisms. Inulin functions as an energy reserve in heptulose numerous fruits and plants. In Europe, inulin is prepared industrially from chicory plants. Naturally occurring inulin The term oligosaccharide refers to Sugar composed of 2 or molecules are extracted from the chicory root, purified and more monosaccharide units. Those Sugars containing up to dried. Inulin contains oligofructose which is to an extent an 6 units, many of which occur in nature, have been isolated inulin fraction having a low degree of polymerization (about as crystalline compounds. Fragments obtained by controlled 2 to 9). It is isolated from inulin by hydrolysis. Galactooli hydrolysis of various polysaccharides with acid and con gosaccharides are likewise carbohydrates which are chemi Sisting of monosaccharides up to 10 units, are also termed cally a mixture of poly- and oligosaccharides. The degree of oligosaccharides. polymerization is between 1 and 7 molecules. Galactooli The oligosaccharides may be considered as glycosides in 25 gosaccharides are produced industrially from by which a hydroxyl (OH) group of one monosaccharide is enzymatic hydrolysis. condensed with the reducing group of another, with the loSS Isomaltooligosaccharides are produced from -rich of n-1 molecules of water (n=number of monosaccharide hydrolysates by enzymatic hydrolysis. LactoSucrose residues). This condensation process is shown below. is produced from lactose, which is present in milk, using the enzyme fructofuranosidase and is produced from cane Sugar. Maltose and are both which consist of two molecules of glucose, but which differ CH2O + CH12O6 - H2O = C12H22O11 from one another in the type of linkage between the two 3CHO - 2HO = CHO glucose components. Maltose is equal to Sucrose with 35 respect to digestibility, calorific value and cariogenicity. If two Sugar units are joined in this manner, a disaccharide Glycosylsucrose is produced from a mixture of Sucrose and results, a linear array of three monosaccharides thus joined Starch hydrolysates by the enzyme transferase. It is equal in by glycosidic bonds is a trisaccharide, and So forth. On the Sweetness profile and calorific value to Sucrose, but is basis of the number of constituent monosaccharide units, the markedly leSS Sweet. Maltotetraose is a of oligosaccharides are classified as disaccharides, 40 four molecules of glucose. , , and So on. No Sharp distinc The oligosaccharides can be used in the beverage accord tion can be drawn between the oligosaccharides and ing to the invention alone or in mixtures with one another. polysaccharides; it is chiefly a matter of the latter's possess The oligosaccharides can be added to beverages in vari ing higher molecular weights. ous concentrations which primarily depend on the respective The monosaccharide units of an oligosaccharide may be 45 application. A weight ratio of oligosaccharide to high inten alike, as in maltose, In which on hydrolysis gives two sity Sweetener of 10:1 to 10,000:1 in particular 500:1 to molecules of D-glucose, or different, as in Sucrose or raffi 5,000:1 based on the weight of mixture of oligosaccharide nose. Sucrose consists of D-glucose and D-fructose, and and Sweetener, is of practical importance. consists of D-glucose, D-fructose, and D-galactose Owing to their chemical Structure, which cannot be residues. 50 hydrolyzed by the human digestive enzymes, most of the Oligosaccharides within the context of the present inven oligosaccharides are not digested in the Small intestine, but tion are, in particular, water-Soluble, and preferably, non act as soluble fibers. Not until the large intestine are they metabolizable oligosaccharides which comprise at least two fermented without residue by the beneficial microflora. This monosaccharide components. The number of monosaccha is principally carried out by the endogenous bifidobacteria. ride components which an oligosaccharide according to the 55 This process Stimulates the growth of the endogenous bifo claims may comprise is generally Subject to no upper limit bacteria and inhibits the growth of harmful bacteria, Such as and is determined, in particular, by the water Solubility enterobacteriaceae or Streptococci. A change of this type in usually required. Generally, oligosaccharides have 2 to 60 the composition of the intestinal flora is considered to be monosaccharide components. beneficial to humans. Oligosaccharides having these prop Monosaccharides from which the oligosaccharides 60 erties are lucagons termed “prebiotic”, Since they Stimu according to the claims are formed are preferably heXOSes, late the development of the endogenous desirable bacteria in which can be present as furanosides or pyranosides. the digestive tract In addition, this activates the immune Examples of monosaccharides are glucose, galactose and System and the Synthesis of Vitamins (e.g. B and B) and fructose. Preferred oligosaccharides are, in particular, improves the uptake of Some minerals. The uptake of , oligo , , 65 oligosaccharides of this type in a Sufficient amount thus isomal tooligosaccharide S, lacto Sucrose, maltose, generally makes a positive contribution to the well-being glycosylusucrose, maltotetraose and trehalose. and health of humans. US 6,713,116 B1 S 6 The consequence of this special metabolism is that these oligosaccharides Supply only a very few calories to the body. TABLE 1-continued In the large intestine, the microorganisms can convert the products into free fatty acids, Some of which are absorbed. Sweetening Power Of Oligosaccharides Owing to this metabolic process, the calorific value of inulin Concentration Sweetening power in at only 1 kcal/g and of oligofructose at only 1.5 kcal/g is in aqueous aqueous solution markedly below that of fact, fructose, glucose, Sugars and solution (sucrose = 1) Starch. 10% O.26 The uptake of oligosaccharides of this type also causes (syrup) Glycosylsucrose (syrup) 10% O.29 typical fiber effects, Since they increase the transit rate of the Maltotetraose (syrup) 10% 0.17 intestinal contents and they increase the Stool weight, Maltose (powder) 10% O.36 decrease the pH in the intestine, improve the ratio of Trehalose (powder) 10% O.32 HDL/LDL cholesterol, decrease the triglycerol and fat val ues in the blood and prevent constipation. Oligosaccharides having the above-described properties 15 Inulins used in the examples which follow have a degree have no effect on blood glucose level, do not stimulate of polymerization (Dp) of from about 2 to 60, averaging insulin Secretion and thus are Suitable for diabetics. about 10, while the oligofructose products employed have a Since no fructose or glucose is released by the oral flora Dp of from 2 to 7. during the metabolism of, for example, inulin, isomaltooli The monosaccharides in inulin and oligofructose gosaccharides or lactoSucrose, these Substances cause Vir (Sometimes referred to herein as monomers) are linked via tually no caries and no dental plaque. f(2-1) glycosidic bonds and are among the preferred species Since fructo- and galactooligosaccharides, just as isoma in practicing the invention. Xylooligosaccharides are linked ltooligosaccharides and lactoSucrose, give the product body by way of B(1-4) glycosidic bonds. in the amount added, Since they are Soluble fiber, the 25 Viscosity of the product is increased and thus the mouthfeel The oligosaccharides of Table 1 are substantially non is markedly and highly pleasantly improved, actually with metabolized, that is, have a dietary caloric value in humans out intrusive fibers in the product as are known from of less than about 1.5 Kcal/g. Preferred oligosaccharides traditionally fiber-enriched beverages (“bran effect”). generally have a caloric value of less than about 5 Kcal/g Glycosylsucrose, owing to its Special mode of and most preferably less than about 2. Kcal/g. The Sweeten preparation, has the advantage of not being cariogenic, Since ing power of oligosaccharides is almost always less than the Sucrose present therein cannot be fermented by the their hydrolysis products. For the oligosaccharides listed bacteria in the oral cavity. It thus has the same beneficial above and generally speaking for oligosaccharides fructose, properties giving body in beverages as conventional galactose, Xylose, palatinose, Soybean and maltose for all of Saccharides, but without the hazard of causing caries. 35 these oligosaccharides their monomers are significantly A further advantage of oligosaccharides according to the Sweeter. Typically, these oligosaccharides contain a mono information Such as maltotetraose, maltose or trehalose is mer which is anywhere from 1.5 to 1,000 times as Sweet (in the improved technological properties, particularly with terms of Sweetening power) than the corresponding oli respect to foods other than beverages. In this case it has been 40 gosaccharide. At least two times as Sweet is desirable while found that bakery products and confectionery, for example, instances where a monomer is at least about 4 times as Sweet which are greatly improved with respect to the technological in terms as Sweetening power than the oligosaccharide is properties can be produced. However, Since these oligosac even more preferred. In general, preferred oligosaccharides charides are markedly leSS Sweet than commercially con include those in which the monomers are heXOSes or pen ventional Sugars, increasing the SweetneSS using Sweeteners 45 toses. AS to the degree of polymarization, oligofructoses in is necessary. The Sweeteners here also act is as taste general have approximately two to twenty monomer units intensifierS/enhancers, i.e. the Sweet taste of the mixture of while inulins have a maximum of about Sixty and typically Sweeteners and these oligosaccharides becomes much more around 20 monomer units. Different grades may vary. Sugar-like than would be expected. The monosaccharide units forming an oligosaccharide are 50 EXAMPLES generally much more powerful Sweetening agents than are the oligosaccharide itself. Fructose, for example, has a Oligosaccharides are utilized in making the acidified reported Sweetening power of 1.2 to 1.8 times that of beverages in accordance is with the present invention as Sucrose. Relative Sweetening power of oligosaccharides are described hereinafter. shown below in Table 1. 55 Example 1-Iced Tea/Oligofructose TABLE 1. Sweetening Power Of Oligosaccharides Iced tea compositions were prepared having a pH of about 60 3 and a Sucrose-equivalent Sweetness of 7, that is, the Concentration Sweetening power in beverage was equal Sweet to a 7% Sucrose Solution. in aqueous aqueous solution solution (sucrose = 1) Typically, the ingredients of Table A were Simply admixed under ambient conditions, the Raftilose soluble fiber being Inulin (powder) 10% O.10 added first to the water since it is more difficult to dissolve Oligofructose (syrup) 10% O.45 Galactooligosaccharide (syrup) 10% O.32 65 than the other components. After the beverages were Lactosucrose (powder) 10% O.37 prepared, they were heated to about 195 F. and bottled so as to prevent Spoilage. US 6,713,116 B1 7 8 compositions by a panel of five trained panelists. The results TABLE A appear in Table D (Examples 3-20), which lists the relative Sweetness of the aged composition to the fresh composition. Iced Tea/Oligofructose Despite the fact that the high intensity Sweetener in the Ingredient Gram beverages is losing its potency (see Figures hereafter appearing). The beverages in accordance with the invention Raftiose P95 25.OOO maintain their Sweetness or are even Sweeter than a fresh Water 946.931 M100 23.2SO Sample. Citric acid 2.OOO Tea powder 2.060 TABLED Tea essence O.32O Lemon flavor O.O8O Iced Tea With Oligofructose APM O.181 Acesulfame K O.O78 Weeks. Of Storage 40 F. 70° E. 90° E. Total 1OOOOOO 15 2 close to control in less Sweet less Sweet Sweetness less musty less tea flavor less tea The ingredients listed in Table A were Sourced as appear taste musty old note flavor less linger less linger ing in Table B. less Sweet off green TABLE B flavor 4 Sweeter close to slightly slightly Ingredient Sourcing blend tea flavor high in Sweeter good taste Sweetness tea flavor Product Description & less Sweet musty tea note disappears Ingredient Source more rounded quickly off note Maltodextrin Maltrin M100; Grain 25 8 close to control slightly sweeter sweeter than Processing Corp.; clean tea taste musty unclean control Muscatine, LA; 319-982 low flavor taste good tea 1983 slightly sweeter low flavor flavor Tea Powder Instant Dark Tea Powder musty old #7692; Fidco; Folon, OH: note 800-446-4838 12 slightly high Sweet low tea slightly Tea Essence Tea Essence #8030; Fidco; musty syrup close to sweet Sweeter Folon, OH: 800-446-4838 musty strong syrup Acesulfame K Sunett (E) Brand Sweetener; musty Nutrinova, Inc.; Somerset, 16 similar sweet musty slightly NJ; 800-786-3883 less flavor slightly sweeter sweeter Lemon Flavor Microseal Natural Lemon 35 musty Flavor #9/79K404: Dragoco; green taste Totowa; NJ: 2O1-256-3850 2O Sweeter low flavor Less tea Raftiose P95 Oligofructose; Orafti, S.A. syrupy taste musty note flavor Tienen, Aandrenstraat, offmote low tea flv. Sweeter Belguim off note 40 Example 2-Iced Tea/Inulin Following procedure of Example 2, Samples of Iced Tea prepared in the invention containing inulin were heat aged at Following generally the procedure and using the ingre 40°F., 70° F and 90°F. over a period of weeks. The samples dients set forth in Example 1, except that Raftiline ST were then compared as before with fresh samples of the (inulin, also obtained from Orafti, S.A.) was used, the 45 Same composition. Results appear in Table E for Examples beverage of Table C was prepared having a pH of 3.4: 21-35. TABLE C Again, it can be seen that the aged Samples maintained or even increased in Sweetness over time. Iced Tea/Inulin Formulation 50 Ingredients Gram TABLE E

Raftiline ST 25.OOO Iced Tea With Inulin Water 946.909 Maltodextrin 23.350 Storage Time Citric acid 2.OOO 55 (weeks) 4.O. F. 70° E. 90°F. Tea powder 2060 Tea essence O.32O 4 dose in Sweetness slightly less Sweet close in Lemon flavor O.O8O Sweetness APM O.197 8 close in Sweetness close in Sweetness slightly sweeter Sunett O.084 than fresh control Total 1OOOOOO 60 12 close in Sweetness sweeter than fresh close in control Sweetness 16 slightly sweeter sweeter than fresh sweeter than than a fresh control fresh control Examples 3-35 control 2O close in Sweetness sweeter than fresh sweeter than Compositions prepared in accordance with Example 1 65 with fresh control control fresh control were aged at 40° F., 70° F., and 90° F over a period of weeks. The aged compositions were compared with fresh US 6,713,116 B1 9 10 Example 36-47 Cola with Oligofructose at a Sugar equivalent Sweetness of 14 and stored at 20 C. for Following the above procedures, Cola Samples were the time periods and at the pH values indicated below in prepared, tested and analyzed using the protocol appearing Tables H through J. Hydrolysis is expressed in % of initial below in Table F. amount of oligosaccharide; that is the per centage of the 5 initial oligosaccharide depleted. TABLE F TABLE H Cola/Oligofructose Formulation Oligofructose (Raptilose (B P95) In Cola Cola base: Dohler 6030; 5 g/1 pH: 3.0 1O HYDROLYSIS (%) % SE: approx. 11 TIME pH 3.5 Acid: phosphoric acid (included in the cola base) APM?acesulfame K: ratio: 70/30 = 305 ppm/ 2 weeks 5 130 ppm 3 months 33 Preservation: 400 ppm Potassium Sorbate 6 months 44 and 15 300 ppm Velcorin. Velcorin addition after carbonation Storage Temp. Room temperature (approx. TABLE I 70° F = 20° C.), 90° F = 30° C) Intervals of sensory test and 0,48,12,1620 weeks APM analysis Inulin (Raftiline (R) ST) In Cola % Raftillose P95 about 2.5% HYDROLYSIS (%) TIME pH 3.5 Examples 48-59-Cola with Inulin 2 weeks 4 3 months 16 Following the above procedures, additional cola Samples 6 months 29 were prepared, tested and analyzed using the protocol 25 appearing below in Table G. Examples 66-71-Hydrolysis of Oligosaccharides TABLE G in Iced Tea Beverages Cola/Inulin Formulation Iced Tea Beverages were prepared as indicated above with Cola base: Dehler 6030; 5 g/1 oligofructose and inulin with the same ingredients unless pH: 3.0 otherwise indicated in Table J. Samples were stored at 40 % SE: approx. 11 F.; 70 F. and 90' F. at and analyzed at approximately 6 Acid: phosphoric acid (included in the cola base) months. Hydrolysis is indicated by the increase in fructose APM?acesulfame K: ratio: 70/3O = 305 ppm/ 35 130 ppm (initial amount =0) and decrease in oligosaccharides. Preservation: 400 ppm Potassium Sorbate and TABLE 300 ppm Velcorin. Velcorin addition after carbonation Hydrolysis of Oligosaccharides Storage Temp. Room temperature (approx. 40 In Iced Tea at Six Months 70° F = 20° C.), 90° F = 30° C) Initial concentration of oligosaccharide was 2.5% Intervals of sensory test and APM 0,48,12,1620 weeks Oligofructose (Raftilose (R) P95) analysis Inulin (Raftiline (R) ST % Raftillose ST: about 2.5% pH 3.0 pH 3.25 45 Potassium Sorbate for the Colas was obtained from Storage Temp. 40° E 70° F 90°F. 4.0° E. 70° F 90° E. Nutrinova, Frankfurt, Germany while the Cola base 6030 Fructose % O31 1.08 1.89 O.24 1.18 2.14 and Velcorin were obtained from Dohler Citrus NBI GmbH, Inulin % 1.90 1.OO O.10 D-64295 Darmstadt, Riedstrass 7-9 Germany and Bayer Oligofructose 1.60 O.9 O.O3 AG, Leverkusen, Germany respectively. % The cola samples were aged at approximately 20° C. (70° 50 F.) and 30° C. (90 F) over a period of weeks as indicated in the Figures. Samples were drawn and compared with AS can be seen from the above, preferred oligosaccharides fresh Samples for Sweetness using 7 trained panelists as may hydrolyze in the range of from about 0.5 to about 50 per before. Samples were also analyzed for aspartame content. cent in about 4 weeks when stored at about 70 F. at a pH FIGS. 1-3 show results for the oligofructose containing 55 of from about 3 to about 4. colas while FIGS. 4-6 show results for the inulin In general, hydrolysis of from 0.5% or more (but less than containing colas. It can be seen in FIGS. 1 and 4 that the about 50%) within 4 weeks under these conditions is aged Samples maintained their Sweetness over time and at deemed significant hydrolysis. Typically, beverageS pre times were even Sweeter than fresh beverage. This is quite pared in accordance with the invention contain oligosaccha remarkable in view of the fact that aspartame in the bever 60 rides which hydrolyze by at least 1 per cent (but less than ages was markedly depleted over the intervals measured. 50%) by weight over a period of 4 weeks at a pH of from Note particularly FIGS. 2 and 5. about 3 to about 4 at a temperature of about 70 F.; whereas preferred beverages contain oligosaccharides which hydro Examples 60-65-Hydrolysis of Oligosaccharides lyze in the beverage by at least about 3 per cent by weight in Cola Beverages 65 (but less than 50%) over a period of 4 weeks at a pH of from Cola beverages were prepared in accordance with the about 3 to 4 at a temperature of about 70 F. Particularly above with the same ingredients unless otherwise indicated preferred oligosaccharides hydrolyze to a monosaccharide US 6,713,116 B1 11 12 Such as fructose which contributes Sweeteners to the bever 10. The beverage according to claim 1, wherein the age over time to compensate for the decomposition of a high oligosaccharide is insulin. intensity Sweetener Such as aspartame. 11. The beverage according to claim 1, wherein Said Further illustration is believed unnecessary, the invention peptide Sweetener is aspartame. having been described in detail and exemplified in numerous 12. The beverage according to claim 1, wherein the embodiments. Various modifications of those embodiments beverage contains both aceSulfame K and aspartame. will be readily apparent to those of skill in the art within the 13. The beverage according to claim 12, wherein the ratio Spirit and Scope of the appended claims. of aspartame to aceSulfame K is from about 1:2 to about What is claimed is: 10:1. 1. An acidified beverage with Stabilized Sweeteners and 14. An acidified beverage comprising: extended shelf life comprising: (a) water; (a) water; (b) an edible acid component present in an amount (b) a flavor component Selected from the group consisting Suitable to maintain the pH of the beverage in the rage of tea flavor and cola flavor; of from about 3 up to less than about 6; 15 (c) an edible acid component present in an amount (c) at least one high intensity peptide Sweetener; and Suitable to maintain the pH of the beverage in the range (d) a water-soluble oligosaccharide fiber which undergoes of from about 3 to about 4, at least partial hydrolysis within about 4 weeks at (d) at least one high intensity Sweetener composition; ambient conditions within the aforesaid pH range and (e) a water-Soluble oligosaccharide fiber Selected from the the hydrolyzed units of which Sweeten said beverage; group consisting of inulins, oligofructose and , and which oligosaccharide is Select from the group Said inulins, oligofructans and fructans having a caloric consisting of inulins, oligofructose and fructans and value of less than about 5 Kcal/g. wherein the ratio of oligosaccharide to high intensity, 15. The beverage according to claim 14, wherein said Sweetener is 500:1 to 5,000:1. 25 oligosaccharide is oligofructose. 2. The beverage according to claim 1, wherein Said acid 16. The beverage according to claim 15, wherein said high component maintains the pH of the beverage in the range of intensity Sweetener composition is aspartame. from 3 to about 3.5. 17. The beverage according to claim 15, wherein said high 3. The beverage according to claim 1, wherein Said acid intensity Sweetener composition is aceSulfame K. component maintains the pH of the beverage in the range of from about 3 to about 3.25. 18. The beverage according to claim 15, wherein said high 4. The beverage according to claim 1, wherein Said acid intensity Sweetener composition is aspartame and component comprises phosphoric acid. aceSulfame K. 5. The beverage according to claim 4, wherein Said acid 19. The beverage according to claim 18, wherein the component further comprises citric acid. 35 weight ratio of aspartame to aceSulfame K is from about 1:2 6. The beverage according to claim 1, wherein Said acid to about 10:1. component comprises citric acid. 20. The beverage according to claim 1, wherein Said 7. The beverage according to claim 1, wherein Said acid water-Soluble oligosaccharide fiber undergoes hydrolysis by component comprises malic acid. about 0.5-50 per cent by weight of said oligosaccharide fiber 8. The beverage according to claim 1, wherein Said 40 within about four (4) weeks at ambient conditions within the oligosaccharide comprises or monosaccha pH range of 3 to 4 and the hydrolyzed units of which ride units. Sweeten Said beverage. 9. The beverage according to claim 1, wherein the oli gosaccharide is oligofructose. k k k k k