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(12) United States Patent (10) Patent No.: US 6,713,116 B1 Aldrich Et Al

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(12) United States Patent (10) Patent No.: US 6,713,116 B1 Aldrich Et Al 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 inulin or oligofructose and a high intensity 426/658,597 Sweetener. In the acidic environment of the beverage, Suit able oligosaccharides 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 oligosaccharide. 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 galactooligosaccharide 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 dietary fiber 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 monosaccharides would have to be taken into account when formulating the bever MonoSaccharides are simple SugarS 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 (aldoses) or ketones (ketoses). They are very decompose into their monosaccharide 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 Sugar glucose, 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 carbohydrates which belong to the fructan Trioses: CHOH.CHOH.CHO, glycerose (glyceric aldehyde) group.
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