Us 2019 / 0133170 A1

Home , Fuculose, Idose, Turanose

US 20190133170A1 ( 19) United States (12 ) Patent Application Publication (10 ) Pub. No. : US 2019 /0133170 A1 BRIJWANI et al. ( 43) Pub . Date : May 9 , 2019 (54 ) MOUTHFEEL MODULATION IN REDUCED A23L 2 / 60 ( 2006 .01 ) AND SUGAR - FREE BEVERAGES USING A A23L 27/ 30 (2006 . 01) BLEND OF PECTIN AND XANTHAN GUM (52 ) U .S . CI. (71 ) Applicant: PepsiCo, Inc. , Purchase , NY (US ) CPC ...... A23L 29 /231 ( 2016 .08 ); A23L 29 /27 (2016 .08 ); A23V 2002 /00 (2013 . 01 ) ; A23L (72 ) Inventors : Khushal BRIJWANI, Elmsford , NY (US ) ; William MUTILANGI, 27/ 33 ( 2016 . 08 ) ; A23L 2760 ( 2013. 01 ) Croton -on -Hudson , NY (US ) (57 ) ABSTRACT ( 21) Appl. No .: 15 /807 , 294 This disclosure provides novel compositions comprising a ( 22 ) Filed : Nov . 8 , 2017 pectin , a first xanthan gum , and optionally a second xanthan Publication Classification gum . These compositions are useful for improving mouth (51 ) Int . Cl. feel properties of non - nutritive sweeteners , such as steviol A23L 29 /231 ( 2006 .01 ) glycosides and blends thereof, in food and beverages con A23L 29 / 269 ( 2006 .01 ) taining the same. Patent Application Publication May 9 , 2019 Sheet 1 of 20 US 2019 /0133170 A1

2012

. Patent Application Publication May 9 , 2019 Sheet 2 of 20 US 2019 /0133170 A1

OR V VVVVIVAVAVAVAVAVAAVAA MannoseOH -Acetate

.EH

AVAVAVA

Glucose K Figure2 HO VOOOO..

Glucose OH Glucuronic Mannose OH Pyruvate Patent Application Publication May 9 , 2019 Sheet 3 of 20 US 2019 /0133170 A1

[email protected][1/s]mPa*,1000 Figure3 ppm

vuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuu ...... E Patent Application Publication May 9 , 2019 Sheet 4 of 20 US 2019 /0133170 A1

3 Frictioncoefficient@“20[mm/s],

Figure4 1000ppmWW

w00000000000000000000000000000000000000000000000000000000000000000000000000000000000000 w0000000000000000000000000000000000000000000000000000000000000000000000UUUUU Patent Application Publication May 9 , 2019 Sheet 5 of 20 US 2019 /0133170 A1

Viscosity 12.845 0.11856101 10.1227671501603 0.13116?118333 0.088544|113237 0.042078129967 0.06283193973 0.1248867.9215 0.068031|110433 0.046447110677 10.114586|841963 0.071411|904833 0.045469931793 0.040214103677 |0.049181163217 0.123236111,4573 10.064111886 0.127875|100393 ????????? XanthanFriction (XMAS)Coefficient AAAAAAA SAN 300 300 500 400 III 1 300 800 300 300 800 550 550 AAAAAAAA 300 300 800 550 550 Xanthan XLMXMM Figures AVA 800 300 VIVAVIVA 300 800 550 550 550 Sheet5of20 piii L Pectin Citrus (PEC60) Win ??? 750 750 Citrus (PEC90) (ppm) 500 500 ?? 750 750 750 Citrus 500 LLLLLLLLLLLLL 750 Apple Pectin (APEC) MANAMANSARA viivit 750 750 Run Order 14 No. 15 23 Patent Application Publication May 9 , 2019 Sheet 6 of 20 US 2019 /0133170 A1 Responses

Loadings(PLS,comp.=2) . www Patent Application Publication May 9 , 2019 Sheet 7 of 20 US 2019 /0133170 A1

Coefficients(scaledandcentered)PLS,comp.=2 Figure7 Viscosity

. Patent Application Publication May 9 , 2019 Sheet 8 of 20 US 2019 /0133170 A1

wwwwwwwwwwwwwwwww

-. (z='dwoosid)pelausopuepejeossuepyeo

Nord . .

wwww w wwwwwwwwwwwwww Patent Application Publication May 9 , 2019 Sheet 9 of 20 US 2019 /0133170 A1

wwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwww

11444

Figure9 LoadingsPLS,comp.=2) wewepiece wysesvaque

concernanceirosissimene

www Patent Application Publication May 9 , 2019 Sheet 10 of 20 US 2019 /0133170 A1

S6*0=222pVuo 11111111111111111111111111111111111111111111 MINIHII 100VU7VVU

*ERE'O=70

- 1111111111111111111111111111111111111111111111111 7-

* -

(Z='duosidpelajuaopuepaleos)sjuepujao * -

* -

01Jou * -

* -

- *

- 6=30*S$950G

* -

* - S -

* -

- *

* -

- SULLULULAULULAULULAULULAULULAULULAULU * -

* -

- *466'Q=ZYKOZV

- SULLULULAULULAULULAULULAULULAULULAULU - -

- LULUULUULUULUULUVULLA - Patent Application Publication May 9 , 2019 Sheet 11 of 20 US 2019 /0133170 A1

Figure11 Coefficients(scaledandcentered)PLS,comp.=2

FFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFF ? ?????? Patent Application Publication May 9 , 2019 Sheet 12 of 20 US 2019 /0133170 A1

Figure12

MainEffectforAPec(ppm)PLS,comp.-2 IRASooooooooooooosovogodo Interval=0.95Confidence XVGO-

oooo000000000000CoXXOOOO.*2X:09 X- Patent Application Publication May 9 , 2019 Sheet 13 of 20 US 2019 /0133170 A1

Figure13 Sheet13of20

MainEffectforPEC90(ppm)PLS,comp.=2 0000obowy*

dodio* WYSOSSamu

Women Patent Application Publication May 9 , 2019 Sheet 14 of 20 US 2019 /0133170 A1

*ucontint

Figure14 34333 ...... Visc(N=20;OF3RZ1.00),FricDF9093

MainEffectforXMAS(ppm)PLS,comp.=2

...... Patent Application Publication May 9 , 2019 Sheet 15 of 20 US 2019 /0133170 A1

wasPredicted *U.contint

TITRE

.YYYY -4.9 WWPA2

MainEffectforXMM(ppm)PLS,comp.=2 Patent Application Publication May 9 , 2019 Sheet 16 of 20 US 2019 /0133170 A1

100g

OptimizerSetpoint(#4) 00:00xYX

. 00

DynamicProfile(PLS,comp.=2) o00 x54462-Y566x 0000Scopoppoo comoen

Yamosen 2*.SKERXX

0 Patent Application Publication May 9 , 2019 Sheet 17 of 20 US 2019 /0133170 A1

xxx 472..

. MYYYY XXV

WWW*

Figure17 OptimizerSetpoint(#19) acet

DynamicProfile(PLS,comp.=2) 74-9.55*219547 WWW 2002 1X'08-09

-W'000080907

W Patent Application Publication May 9 , 2019 Sheet 18 of 20 US 2019 /0133170 A1

Setodint PEC90=0

0 .

0. *

4 WooooooooooooooooooooOOOOOOOOOOOOOOO * Windo

. Good m .

. . www

Figure18 OptimizerSetpoint(#16)

XXX-X

DynamicProfile(PLS,comp.=2) 199

2 .0- WWWWWWWWWWWWWWWWWWW

X Patent Application Publication May 9 , 2019 Sheet 19 of 20 US 2019 /0133170 A1

somsResponse XHAM=35.6491

...... i i i OKkodel'.o

:00 wwXXXXX200cocoapoooooooooooo R 00 .COOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO SS

XXXX wood Figure19 OptimizerSetpoint(#11)

(PLS,comp.=2) ORXOXO =20,De9Interval0.95conridence

DynamicProfile *** *

WasicY

3 Patent Application Publication May 9 , 2019 Sheet 20 of 20 US 2019 /0133170 A1

, , XXX ,

Figure20 HYV

- US 2019 /0133170 A1 May 9 , 2019

MOUTHFEEL MODULATION IN REDUCED about 0 .01 ppm to about 3000 ppm . In other embodiments , AND SUGAR - FREE BEVERAGES USING A the first xanthan gum is present in the composition at a BLEND OF PECTIN AND XANTHAN GUM concentration ranging from about 0 .01 ppm to about 1000 ppm . FIELD [0011 ] In some embodiments , the first xanthan gum has an [0001 ] The present disclosure is directed to a composition average molecular weight ranging from about 6 ,000 , 000 Da having improved mouthfeel and methods of improving to about 10 , 000 , 000 Da. In other embodiments , the first mouthfeel in a beverage , and food and beverages containing xanthan gum has an average molecular weight ranging from the same. about 25 ,000 ,000 Da to about 40 ,000 , 000 Da. [0012 ] In certain embodiments , the composition of the BACKGROUND present disclosure further comprises a second xanthan gum , [0002 ] Nutritive sweeteners such as sucrose or high fruc wherein the second xanthan gum has an average molecular tose corn syrup (HFCS ) impart sweetness and rich mouth weight ranging from about 25 ,000 ,000 Da to about 40 , 000 , feel to beverages. However , when sugar is wholly or par 000 Da . tially replaced with one or more high intensity non -nutritive [ 0013 ]. In some embodiments , the pectin has an average sweeteners , there is an undesirable change in mouthfeel. molecular weight ranging from about 50 ,000 Da to about [0003 ] Food and beverage manufacturers have attempted 300 ,000 Da. In other embodiments , the pectin has an aver to improve mouthfeel and flavor profiles of non -nutritive age molecular weight ranging from about 100, 000 Da to sweeteners using taste masking or taste altering agents . For about 200 ,000 Da . example , WO 01/ 11988 discloses a method of altering or [0014 ] In some embodiments , the composition comprises modifying sensory qualities , including mouthfeel, of artifi from about 100 ppm to about 300 ppm of a pectin ; and from cial or high intensity sweetener compositions by adding an about 0 . 01 ppm to about 100 ppm of a first xanthan gum . In effective amount of a plant- derived polymeric polyphenol other embodiments, the composition comprises from about material. 100 ppm to about 300 ppm of a pectin ; from about 0 .01 ppm [0004 ] Despite the disclosure of WO 01/ 11988 , there is to about 100 ppm of a first xanthan gum ; and from about still a need for compositions and methods suitable for 0 .01 ppm to about 100 ppm of a second xanthan gum . improving the mouthfeel of beverages and foods containing [0015 ] In some embodiments , the composition has a vis non - nutritive sweeteners. cosity ranging from about 1 . 0 to about 1 . 5 . In some embodi ments , the composition has a coefficient of friction ranging BRIEF SUMMARY from about 0 . 9 to about 1 . 4 . [0005 ] The present disclosure is directed to a composition [0016 ] In some embodiments , the composition comprises having improved mouthfeel comprising blends of pectin and a second pectin having an average molecular weight ranging xanthan gum , and methods of improving mouthfeel in a from about 50 ,000 Da to about 400 ,000 Da . beverage . The compositions can be used in various products , [0017 ] In some embodiments , the composition is a bev including beverages , beverage concentrates , and food prod erage . In some embodiments , the beverage comprises a ucts . In certain embodiments, the composition can be added non - nutritive sweetener. In certain embodiments , the non to beverage or food products . nutritive sweetener is selected from the group consisting of [ 0006 ] In some embodiments , the present disclosure is a steviol glycoside , Lo Han Guo sweetener, rubusoside , directed to a composition comprising a pectin having an siamenoside, monatin , curculin , glycyrrhizic acid , neohes average molecular weight ranging from about 50 , 000 Dal peridin , dihydrochalcone , glycyrrhizin , glycyphyllin , phlo tons (Da ) to about 400 , 000 Da ; and a first xanthan gum ridzin , trilobatin , phyllodulcin , brazzein , hernandulcin , osla having an average molecular weight ranging from about din , polypodoside A , baiyunoside , pterocaryoside A and B , 3 , 000 ,000 Da to about 35 ,000 ,000 Da. In some embodi mukurozioside , thaumatin , monellin , mabinlins I and II , ments, the pectin is selected from the group consisting of phlomisoside I , periandrin I , abrusoside A , and cyclocari apple pectins, citrus pectins, grape pectins, and carrot pec oside I , mogroside IV , mogroside V , or combinations tins. In particular embodiments , the pectin is apple pectin . thereof . [ 0007 ] In some embodiments , the first xanthan gum is [0018 ] In some embodiments , the non - nutritive sweetener selected from the group consisting of xanthan XLM , xan is a steviol glycoside . In particular embodiments , the steviol than XMM , Xanthan XHM , Xanthan XDI, and xanthan glycoside is selected from the group consisting of stevioside , XMAS. In particular embodiments , the first xanthan gum is rebaudioside A , rebaudioside B , rebaudioside C , rebaudio selected from the group consisting of xanthan XMM and side D , rebaudioside E , rebaudioside F , rebaudioside G xanthan XMAS . rebaudioside H rebaudioside I , rebaudioside J , rebaudioside 10008 ] In some embodiments, the pectin has a degree of K , rebaudioside L , rebaudioside M , rebaudioside N , rebau esterification ranging from about 50 % to about 99 % . In other dioside O , rebaudioside P , rebaudioside Q , steviolbioside, embodiments , the pectin has a degree of esterification rang dulcoside A , and combinations thereof. ing from about 80 % to about 99 % . [0019 ] In some embodiments, the beverage is a carbonated [0009 ] In some embodiments , the pectin is present in the beverage , a non - carbonated beverage , a fountain beverage , composition at a concentration ranging from about 50 ppm a frozen beverage , a frozen carbonated beverage , a fruit to about 4000 ppm . In other embodiments , the pectin is juice , a fruit juice - flavored drink , a fruit - flavored drink , a present in the composition at a concentration ranging from cola beverage , a sports drink , an energy drink , a fortified / about 50 ppm to about 1000 ppm . enhanced water drink , a flavored water, a soy drink , a 10010 ] In some embodiments , the first xanthan gum is vegetable drink , a grain -based drink , a malt beverage , a present in the composition at a concentration ranging from fermented drink , a yogurt drink , kefir , a coffee beverage , a US 2019 /0133170 A1 May 9 , 2019

tea beverage , a dairy beverage , a smoothie drink , a caffein - ficient of friction for blends containing varying concentra ated energy drink , or an alcoholic beverage . tions of apple pectin (APec ) , citrus pectin (PEC90 ) , xanthan 10020 ] In some embodiments, the present disclosure is XMAS , and xanthan XMM . directed to a method for improving mouthfeel of a beverage , [0038 ] FIG . 17 depicts graphs generated by computer comprising adding to the beverage a pectin having an modeling showing predictive changes in viscosity and coef average molecular weight ranging from about 50 ,000 Da to ficient of friction for blends containing varying concentra about 400 , 000 Da; and a first xanthan gum having an tions of apple pectin (APec ) , citrus pectin (PEC90 ), Xanthan average molecular weight ranging from about 3 ,000 ,000 Da XMAS , and xanthan XMM . to about 35 ,000 ,000 Da . [0039 ] FIG . 18 depicts graphs generated by computer modeling showing predictive changes in viscosity and coef BRIEF DESCRIPTION OF THE ficient of friction for blends containing varying concentra DRAWINGS /FIGURES tions of apple pectin (APec ) , citrus pectin (PEC90 ), xanthan [ 0021] The foregoing summary , as well as the following XMAS , and xanthan XMM . detailed description of the embodiments , will be better [0040 ] FIG . 19 depicts graphs generated by computer understood when read in conjunction with the appended modeling showing predictive changes in viscosity and coef figures. For the purpose of illustration , the figures may ficient of friction for blends containing varying concentra describe the use of specific embodiments . It should be tions of apple pectin (APec ) , citrus pectin (PEC90 ), xanthan understood , however, that the compounds , formulations, XMAS , and xanthan XMM . compositions , and methods described herein are not limited [0041 ] FIG . 20 is a graph showing the results of tribology to the precise embodiments discussed or described in the experiments using blends containing apple pectin ( APec ) , figures citrus pectin (PEC90 ) , Xanthan XMAS , and xanthan XMM . [0022 ] FIG . 1 depicts a general structure for the pectins disclosed herein . DETAILED DESCRIPTION 10023 ] FIG . 2 depicts a general structure for the xanthan (0042 ] Potent non - nutritive sweeteners , including steviol gums disclosed herein . glycosides , often have undesirable mouthfeel properties . It [0024 ] FIG . 3 depicts a graph showing the viscosity for a has now been unexpectedly discovered that these undesir diet cola base sample and various pectins and xanthan gums. able mouthfeel properties including, but not limited to , [0025 ] FIG . 4 depicts a graph showing the coefficient of watered - down, thin , and low flavor perception can be friction for a diet cola base sample and various pectins and improved by a composition comprising a pectin having an xanthan gums. average molecular weight ranging from about 50 , 000 Dal [0026 ] FIG . 5 is a table showing the coefficient of friction tons (Da ) to about 400 ,000 Da, and a first , and optionally a and viscosity of aqueous samples containing different con second , Xanthan gum each having an average molecular centrations of pectins and xanthan gums. weight ranging from about 3 , 000 , 000 Da to about 35 , 000 , [0027 ] FIG . 6 is a PCA plot showing the friction - type and 000 Da . viscosity -type attributes for aqueous samples containing various pectins and xanthan gums. Definitions [0028 ] FIG . 7 depicts the viscosity for aqueous samples [0043 ] Various embodiments of the compositions and containing various pectins and xanthan gums. methods disclosed herein are possible and will be apparent [ 0029 ] FIG . 8 depicts the coefficient of friction for aque to the person of ordinary skill in the art , given the benefit of ous samples containing various pectins and xanthan gums. this disclosure . In this disclosure reference to " some (0030 ] FIG . 9 is a PCA plot showing the friction - type and embodiments , " " certain embodiments , ” “ particular embodi viscosity -type attributes for aqueous samples containing ments ” and similar phrases each means that those embodi combinations of pectins and xanthan gums. ments are non - limiting examples of the subject matter [0031 ] FIG . 10 depicts the viscosity for aqueous samples described herein . of individual pectins, individual xanthan gums, and combi [0044 ] The articles “ a , " " an , ” and “ the ” are used herein to nations thereof . refer to one or to more than one ( that is , at least one ) of the [0032 ] FIG . 11 depicts the coefficient of friction for aque grammatical object of the article . By way of example , " a ous samples of individual pectins, individual xanthan gums , compound ” means one compound or more than one com and combinations thereof. pound . [0033 ] FIG . 12 depicts graphs showing the change in 0045 ] The term “ about" is used throughout this disclosure viscosity and coefficient of friction for differing concentra and the appended claims to account for ordinary inaccuracy tions of apple pectin . and variability , such as in measurement, testing and the like . [ 0034 ] FIG . 13 depicts graphs showing the change in As used herein , the term “ about” can mean + 10 % of the viscosity and coefficient of friction for differing concentra noted value . By way of example only , a composition com tions of citrus pectin PEC90 . prising “ about 30 ppm ” of a compound could include from [ 0035 ] FIG . 14 depicts graphs showing the change in 27 ppm of the compound up to and including 33 ppm of the viscosity and coefficient of friction for differing concentra compound tions of xanthan XMAS . [0046 ] The terms “ treated water , " " purified water, " [0036 ] FIG . 15 depicts graphs showing the change in “ demineralized water, ” “ distilled water ,” and “ r -o water " are viscosity and coefficient of friction for differing concentra understood to be generally synonymous , and refer to water tions of xanthan XMM . from which substantially all mineral content has been [0037 ] FIG . 16 depicts graphs generated by computer removed , typically containing no more than about 500 ppm modeling showing predictive changes in viscosity and coef total dissolved solids, such as 250 ppm total dissolved US 2019 /0133170 A1 May 9 , 2019 solids. Methods of producing treated water are known to Da , from about 50 ,000 Da to about 300 ,000 Da , from about those of ordinary skill in the art and include deionization , 60 ,000 Da to about 280 , 000 Da, from about 70 , 000 Da to distillation , filtration and reverse osmosis (“ r - o ” ) , among about 260 ,000 Da , from about 80 ,000 Da to about 240 ,000 others , for example , as disclosed in U . S . Pat. No . 7 ,052 ,725 . Da, from about 90 , 000 Da to about 220 ,000 Da , from about [ 0047 As used herein , " taste ” refers to a combination of 100 ,000 Da to about 200 , 000 Da, from about 110 ,000 Da to sweetness perception , temporal effects of sweetness percep about 190 ,000 Da , from about 120 ,000 Da to about 180 ,000 tion (on - set and duration ) , off- tastes, such as bitterness and Da, from about 130 , 000 Da to about 170 , 000 Da, or from metallic taste , residual perception ( aftertaste ) , and tactile about 140 ,000 Da to about 160 , 000 Da. In particular perception , such as body and thickness. embodiments, the pectin has an average molecular weight of [ 0048 ] As used herein , " mouthfeel” refers to physical about 100 , 000 Da , about 110 , 000 Da , about 120 ,000 Da , sensations in the mouth produced by a food or beverage , about 130 ,000 Da, about 140 , 000 Da, about 150 ,000 Da, including , but not limited to , heaviness , thickness , viscosity, about 160 ,000 Da, about 170 ,000 Da , about 180 ,000 Da , wetness, smoothness , and mouth coating . about 190 ,000 Da, or about 200 ,000 Da . [ 0049 The term “ nutritive sweetener ” refers to sweeteners that provide significant caloric content in typical usage [0060 ] In some embodiments , the pectin can be present in amounts , such as more than about 5 calories per 8 oz . the composition in an amount ranging from about 1 ppm to serving of a beverage . about 10 ,000 ppm . In other embodiments , the pectin can be present in an amount ranging from about 10 ppm to about 10050 ] As used herein , the term “ non -nutritive sweetener” 9000 ppm , from about 20 ppm to about 8000 ppm , from refers to all sweeteners other than nutritive sweeteners. about 30 ppm to about 7000 ppm , from about 40 ppm to [0051 ] The term “ concentrate ” is used throughout the about 6000 ppm , from about 50 ppm to about 5000 ppm , specification and refers to compositions suitable for use in from about 50 ppm to about 4000 ppm , from about 50 ppm beverage or food products . to about 3000 ppm , from about 50 ppm to about 2000 ppm , [ 0052] The term " pectin ” refers to a polysaccharide that is from about 50 ppm to about 1000 ppm , from about 60 ppm present in fruits and vegetables and that has galacturonic to about 900 ppm , from about 70 ppm to about 800 ppm , acid segments with rhamnose side chains . Exemplary pec from about 80 ppm to about 700 ppm , from about 90 ppm tins include, but are not limited to , apple pectins, citrus to about 600 ppm , from about 100 ppm to about 500 ppm , pectins, grape pectins , carrot pectins, and combinations from about 100 ppm to about 400 ppm , or from about 100 thereof. ppm to about 300 ppm . In particular embodiments , the [ 0053 ] The phrase " degree of esterification ” (DE ) refers to pectin can be present in an amount of about 50 ppm , about the amount or percentage of esterified galacturonic acid 60 ppm , about 70 ppm , about 80 ppm , about 90 ppm , about units within a pectin structure . The galacturonic acid esters 100 ppm , about 110 ppm , about 120 ppm , about 130 ppm , can be , for example , methyl esters , ethyl esters , propyl about 140 ppm , about 150 ppm , about 160 ppm , about 170 esters , etc . In typical embodiments , the galacturonic acid ppm , about 180 ppm , about 190 ppm , about 200 ppm , about esters are methyl esters 210 ppm , about 220 ppm , about 230 ppm , about 240 ppm , [0054 ] The phrase “ xanthan gum ” refers to polysaccha about 250 ppm , about 260 ppm , about 270 ppm , about 280 rides with a B - ( 1 , 4 ) linked glucan backbone with side chains ppm , about 290 ppm , about 300 ppm , about 310 ppm , about comprising glucaronic acid between two mannose groups . A 320 ppm , about 330 ppm , about 340 ppm , about 350 ppm , general structure for a xanthan gum as disclosed herein is about 400 ppm , about 450 ppm , about 500 ppm , about 600 shown in FIG . 2 . ppm , about 700 ppm , about 800 ppm , about 900 ppm , about [0055 ] The phrase " apple pectin ” refers to pectins 1000 ppm , about 1100 ppm , about 1200 ppm , about 1300 obtained from apples . ppm , about 1400 ppm , about 1500 ppm , about 1600 ppm , [0056 ] The terms “ citrus pectin DE 60 % " (PEC60 ) refers about 1700 ppm , or about 1800 ppm . to pectins obtained from citrus sources. The pectins typically have a degree of esterification ranging from about 55 % to [0061 ] In some embodiments, the pectin can have a degree about 70 % . of esterification ranging from about 40 % to about 100 % . In [0057 ] The terms " citrus pectin DE 90 % ” ( PEC90 ) refers other embodiments , the pectin can have a degree of esteri to pectins obtained from citrus sources. These pectins typi fication ranging from about 45 % to about 99 % , about 50 % cally have a degree of esterification greater than about 85 % . to about 99 % , about 55 % to about 99 % , about 60 % to about Compositions 99 % , about 65 % to about 99 % , about 70 % to about 99 % , [ 0058 ] In certain embodiments , the present disclosure about 75 % to about 99 % , about 80 % to about 99 % , or about provides a composition comprising a pectin and a first 85 % to about 99 % . In particular embodiments , the pectin xanthan gum . In certain embodiments , the composition can can have a degree of esterification of about 40 % , about 45 % , further comprise a second xanthan gum . In some embodi about 50 % , about 55 % , about 60 % , about 65 % , about 70 % , ments , the composition comprising a pectin and a first about 75 % , about 80 % , about 85 % , about 90 % , about 95 % , xanthan gum and /or the composition comprising a pectin , a about 99 % , or about 100 % . In other embodiments , the pectin first xanthan gum , and a second xanthan gum can also can have a degree of esterification of at least about 40 % , at comprise water . least about 45 % , at least about 50 % , at least about 55 % , at [ 0059 ] In some embodiments , the pectin in the composi least about 60 % , at least about 65 % , at least about 70 % , at tion can have an average molecular weight ranging from least about 75 % , at least about 80 % , at least about 85 % , at about 10 ,000 Da to about 1 ,000 ,000 Da. In other embodi least about 90 % , at least about 95 % , or at least about 99 % . ments, the pectin can have an average molecular weight 10062 ]. Examples of pectins suitable for use in the com ranging from about 20 ,000 Da to about 800 , 000 Da , from position can be selected from any known source of pectin , about 30 ,000 Da to about 600, 000 Da, from about 40 ,000 Da including , but not limited to , apple pectins, citrus pectins , to about 500, 000 Da, from about 50 , 000 Da to about 400 ,000 grape pectins, carrot pectins, and combinations thereof. US 2019 /0133170 A1 May 9 , 2019

[0063 ] In some embodiments, the pectin can be apple about 8 ,000 ,000 Da, about 8 ,500 ,000 Da , about 9, 000 , 000 pectin and can have a degree of esterification of about 50 % Da , about 9 ,500 , 000 Da, or about 10 , 000 , 000 Da. to about 60 % , and in particular embodiments , of about 55 % , [0067 ] In some embodiments , the first and optional second or of about 55 . 4 % . In other embodiments , the pectin can be xanthan gums in the composition can each have an average citrus pectin and can have a degree of esterification of about molecular weight ranging from about 10 ,000 , 000 Da to 50 % to about 60 % , and in particular embodiments , of about about 100 ,000 ,000 Da. In other embodiments , the first and 58 % , or of about 58 . 4 % . In further embodiments , the pectin optional second xanthan gums can each have an average can be citrus pectin and can have a degree of esterification molecular weight ranging from about 15 ,000 , 000 Da to of about 90 % . about 80 , 000 , 000 Da, from about 20 ,000 ,000 Da to about [0064 ] Exemplary commercially available pectins include , 60 ,000 ,000 Da, from about 25 ,000 , 000 Da to about 40 ,000 , but are not limited to , apple pectin ( SIGMA - ALDRICH , 000 Da, from about 30 , 000 , 000 Da to about 35 , 000 ,000 Da , Prod . No. 93854 ) , citrus peel pectin ( SIGMA - ALDRICH , from about 31 , 000 , 000 Da to about 34 ,000 ,000 Da, or from Prod . No. P9135 ) , citrus pectin with a degree of esterifica about 32 , 000 ,000 Da to about 34 ,000 , 000 Da. In particular tion of 60 % ( SIGMA - ALDRICH , Prod . No . P9436 ) , and embodiments , the first and optional second xanthan gum can citrus pectin with a degree of esterification of 90 % (SIGMA each have an average molecular weightof about 25 ,000 , 000 ALDRICH , Prod . No . P9561) . Additional properties for Da , about 26 , 000 ,000 Da , about 27 , 000 ,000 Da , about these commercially available pectins, including average 28 , 000 , 000 Da , about 29 ,000 ,000 Da, about 30 , 000 ,000 Da, molecular weight and structural configuration , are listed about 31, 000 , 000 Da, about 32 ,000 ,000 Da, about 33 , 000 , below in Table 1 . The molecular weights listed in Table 1 000 Da, about 34 ,000 ,000 Da, about 35 , 000 , 000 Da, about were determined in accordance with the procedures 36 ,000 ,000 Da , about 37 ,000 ,000 Da, about 38, 000 , 000 Da , described in Example 1 . about 39 ,000 ,000 Da , or about 40 ,000 ,000 Da. TABLE 1 [0068 ] In some embodiments , the first and optional second xanthan gums can each be present in the composition in an Average Branching amount ranging from about 0 . 01 ppm to about 10 , 000 ppm . Molecular Weight (per 1000 Structural In other embodiments , the first and optional second xanthan Pectin (Da ) repeats ) Configuration gums can each be present in an amount ranging from about Apple (APec ) 146 ,572 N / A Random Coil 0 .01 ppm to about 9000 ppm , from about 0 . 01 ppm to about Citrus Peel 165, 314 N / A Random Coil 8000 ppm , from about 0 .01 ppm to about 7000 ppm , from ( CPPec ) Citrus DE 60 % 253, 623 N / A Random Coil about 0 .01 ppm to about 6000 ppm , from about 0 .01 ppm to ( PEC60 ) about 5000 ppm , from about 0 .01 ppm to about 4000 ppm , Citrus DE 90 % 67 , 198 N / A Random Coil from about 0 .01 ppm to about 3000 ppm , from about 0 .01 ( PEC90 ) ppm to about 2000 ppm , from about 0 .01 ppm to about 1000 * The abbreviation “ DE ” in Table 1 indicates the degree of esterification of the listed pectin . ppm , from about 0 .01 ppm to about 900 ppm , from about The degree of esterification can be determined by any method known in the art , including, but not limited to , infrared ( R ) spectroscopy. For example , the degree of esterification can 0 .01 ppm to about 800 ppm , from about 0 .01 ppm to about be determined by using the methods disclosed in Voragen , A . G . J . , et al. , Determination 700 ppm , from about 0 .01 ppm to about 600 ppm , from of the degree of methylation and acetylation of pectins by h . p . l . c . , Food Hydrocolloids, 1 ( 1 ) , 65- 70 ( 1986 ) . about 0 .01 ppm to about 500 ppm , from about 0 .01 ppm to about 600 ppm , from about 0 .01 ppm to about 500 ppm , [ 0065 ] The first and optional second xanthan gums in the from about 0 .01 ppm to about 400 ppm , from about 0 . 01 composition can each have an average molecular weight ppm to about 300 ppm , from about 0 .01 ppm to about 200 ranging from about 1 ,000 , 000 Da to about 50 ,000 , 000 Da. In ppm , or from about 0 . 01 ppm to about 100 ppm . In particular other embodiments , the first and optional second xanthan embodiments , the first and optional second xanthan gums gums can each have an average molecular weight ranging can each be present in an amount of about 0 .01 ppm , about from about 2 ,000 , 000 Da to about 45 , 000 , 000 Da, from 0 . 1 ppm , about 1 ppm , about 5 ppm , about 10 ppm , about 15 about 3 , 000 ,000 Da to about 40 , 000 , 000 Da, or from about ppm , about 20 ppm , about 25 ppm , about 30 ppm , about 35 3 , 000 , 000 Da to about 35 ,000 , 000 Da . ppm , about 40 ppm , about 45 ppm , about 50 ppm , about 55 [ 0066 ] In some embodiments , the first and optional second ppm , about 60 ppm , about 65 ppm , about 70 ppm , about 75 xanthan gums in the composition can each have an average ppm , about 80 ppm , about 85 ppm , about 90 ppm , about 95 molecular weight ranging from about 1 ,000 , 000 Da to about ppm , about 100 ppm , about 105 ppm , about 110 ppm , about 20 ,000 ,000 Da. In other embodiments , the first and optional 115 ppm , about 120 ppm , about 125 ppm , about 130 ppm , second xanthan gums can each have an average molecular about 135 ppm , about 140 ppm , about 145 ppm , about 150 weight ranging from about 2 ,000 ,000 Da to about 18 ,000 , ppm , about 160 ppm , about 170 ppm , about 180 ppm , about 000 Da, from about 3 , 000 , 000 Da to about 16 ,000 , 000 Da, 190 ppm , about 200 ppm , about 250 ppm , about 300 ppm , from about 4 , 000 , 000 Da to about 14 , 000 , 000 Da, from about 350 ppm , about 400 ppm , about 450 ppm , about 500 about 5 ,000 , 000 Da to about 14 ,000 , 000 Da , from about ppm , about 550 ppm , or about 600 ppm . 6 ,000 ,000 Da to about 12 ,000 , 000 Da, from about 6 ,000 ,000 [0069 ] Exemplary xanthan gums suitable for use as the Da to about 10 , 000 , 000 Da, from about 7 , 000 ,000 Da to first and optional second xanthan gums include , but are not about 9 , 000 ,000 Da , or from about 8 , 000 ,000 Da to about limited to , xanthan XLM (SIGMA - ALDRICH , Prod . No . 9 ,000 ,000 Da . In particular embodiments , the first and 43708 ) , Xanthan XMM ( SIGMA - ALDRICH , Prod . No optional second xanthan gums can each have an average G1253 ) , Xanthan XHM (SIGMA - ALDRICH , Prod . No . molecular weight of about 1 , 000 ,000 Da, about 2 , 000 ,000 42663) , Xanthan XDI ( DANISCO , Prod . No . A43300 ) , Da , about 3 , 000 , 000 Da, about 4 , 000 ,000 Da , about 5 ,000 , xanthan XMAS (DANISCO , Prod . No. A35300 ) , and com 000 Da , about 5 ,500 ,000 Da , about 6 ,000 , 000 Da , about binations thereof. Average molecular weights , branching , 6 ,500 ,000 Da , about 7, 000 ,000 Da, about 7 ,500 ,000 Da , and structural configurations for these xanthan gums are US 2019 /0133170 A1 May 9 , 2019 listed in Table 2 . Molecular weights were measured in thereof and is different than the first pectin . In particular accordance with the procedures described in Example 1 . embodiments , the second pectin can be apple pectin . 10077 ] In some embodiments , the first pectin and the TABLE 2 second pectin can be present in the composition in a weight to weight ratio ranging from about 10 : 1 to about 1: 10 , from Average Branching Molecular Weight (per 1000 Structural about 9 : 1 to about 1 : 9 , from about 8 : 1 to about 1 : 8 , from Xanthan ( Da ) repeats ) Configuration about 7 : 1 to about 1 : 7 , from about 6 : 1 to about 1 :6 , from about 5 : 1 to about 1 : 5 , from about 4 : 1 to about 1 : 4 , from XLM 26 ,560 ,000 23 Rod Shape about 3 : 1 to about 1: 3 , or from about 2 : 1 to about 1 :2 , XMM 8 , 700 ,000 N / A Random Coil XHM 4 ,500 ,000 N / A Random Coil respectively . In particular embodiments , first pectin and the XDI 6 ,000 , 000 N / A Rod Shape second pectin are present in the composition in a weight to XMAS 33 ,000 ,000 81 Rod Shape weight ratio of about 10 : 1 , about 9 : 1 , about 8 : 1 , about 7 : 1 , about 6 : 1 , about 5 : 1 , about 4 : 1 , about 3 : 1 , about 2 : 1 , about 10070 ] In some embodiments , the first xanthan gum can be 1 : 1 , about 1 : 2 , about 1 : 3 , about 1 : 4 , about 1 : 5 , about 1 :6 , selected from xanthan XMM , xanthan XMAS , and combi about 1 : 7 , about 1 : 8 , about 1 : 9 , or about 1 : 10 , respectively . nations thereof. In particular embodiments , the first xanthan [0078 ] In one embodiment, the present disclosure provides gum can be xanthan XMM or xanthan XMAS . a composition comprising apple pectin as the first pectin and [ 0071 ] When present in the composition , the second xan xanthan XMM as the first xanthan gum . In some embodi than gum , which is different from the first xanthan gum , can ments , the apple pectin has a degree of esterification ranging be chosen from a xanthan gum having any of the properties from about 80 % to about 99 % . In particular embodiments , specified for the first xanthan gum . the apple pectin is present in the composition at a concen [0072 ] In some embodiments , the composition can com tration ranging from about 100 ppm to about 300 ppm and prise from about 50 ppm to about 4000 ppm , from about 50 the xanthan XMM is present in the composition at a con ppm to about 1000 ppm , or from about 100 ppm to about 300 centration ranging from about 0 .01 ppm to about 100 ppm . ppm of the pectin and from about 0 .01 ppm to about 3000 10079 ]. In one embodiment, the present disclosure provides ppm , from about 0 . 01 ppm to about 1000 ppm , or from about a composition comprising apple pectin as the first pectin and 0 .01 ppm to about 100 ppm of the first xanthan gum . In xanthan XMAS as the first xanthan gum . In some embodi particular embodiments, the composition comprises from ments, the apple pectin has a degree of esterification ranging about 100 ppm to about 300 ppm of the pectin and from from about 80 % to about 99 % . In particular embodiments , about 0 .01 ppm to about 100 ppm of the first xanthan gum . the apple pectin is present in the composition at a concen 10073] In other embodiments, the composition can com tration ranging from about 100 ppm to about 300 ppm and prise from about 50 ppm to about 4000 ppm , from about 50 the xanthan XMAS is present in the composition at a ppm to about 1000 ppm , or from about 100 ppm to about 300 concentration ranging from about 0 .01 ppm to about 100 ppm of the pectin , and from about 0 .01 ppm to about 3000 ppm . ppm , from about 0 . 01 ppm to about 1000 ppm , or from about [ 0080 ] In one embodiment, the present disclosure provides 0 .01 ppm to about 100 ppm of the first xanthan gum , and a composition comprising apple pectin as the first pectin , from about 0 . 01 ppm to about 3000 ppm , from about 0 .01 xanthan XMM as the first xanthan gum , and xanthan XMAS ppm to about 1000 ppm , or from about 0 . 01 ppm to about as the second xanthan gum . In some embodiments , the apple 100 ppm of the second xanthan gum . In particular embodi pectin has a degree of esterification ranging from about 80 % ments , the composition comprises from about 100 ppm to to about 99 % . In particular embodiments , the apple pectin is about 300 ppm of the pectin , and from about 0 .01 ppm to present in the composition at a concentration ranging from about 100 ppm of the first xanthan gum , and from about 0 .01 about 100 ppm to about 300 ppm , the xanthan XMM is ppm to about 100 ppm of the second xanthan gum . present in the composition at a concentration ranging from 10074 ]. In some embodiments , the second xanthan gum can about 0 .01 ppm to about 100 ppm , and the xanthan XMAS be xanthan XLM , xanthan XMM , xanthan XHM , xanthan is present in the composition at a concentration ranging from XDI, Xanthan XMAS , or a combination of any of the about 0 .01 ppm to about 100 ppm . foregoing . In other embodiments, the second xanthan gum can be xanthan XMM , Xanthan XMAS , or a combination Viscosity thereof. In particular embodiments , the second xanthan gum [0081 ] The composition described herein can have a vis can be xanthan XMM . In other embodiments , the second cosity ranging from about 0 .01 to about 5 . 0 centipose (" cP ” ). xanthan gum can be xanthan XMAS . In other embodiments , the composition can have a viscosity 0075 In some embodiments , the composition comprises ranging from about 0 .01 CP to about 5 . 0 cP , from about 0 . 1 water. In certain embodiments , the water is “ treated water. ” CP to about 4 . 0 CP , from about 0 . 2 CP to about 3 . 5 cP, from [0076 ]. In some embodiments , the composition can com about 0 . 3 cP to about 3 . 0 CP , from about 0 . 4 CP to about 2 . 8 prise a second pectin , different from the first pectin , such that CP , from about 0 . 5 cp to about 2 .6 cP, from about 0 . 6 cp to the composition comprises both a first and a second pectin . about 2 . 4 cP , from about 0 . 7 CP to about 2 . 2 cP , from about Typically , the second pectin will have a molecular weight 0 . 8 CP to about 2 . 0 cP , from about 0 . 9 cp to about 2 . 0 cP , falling with the ranges previously specified herein for the from about 1 . 0 CP to about 2 .0 CP , from about 1. 0 CP to about first pectin . Likewise, the second pectin , if present, will be 1 . 9 cP , from about 1 . 0 CP to about 1 . 8 cP, from about 1 . 0 CP present in the composition in a concentration falling within to about 1 . 7 cP , from about 1 . 0 cP to about 1 . 6 cP , from about the ranges previously specified for the first pectin . The 1 . 0 CP to about 1 . 5 cP , or from about 1 . 1 CP to about 1 . 4 cP . second pectin can be selected from any known source of In particular embodiments , the composition can have a pectin , including , but not limited to , apple pectins , citrus viscosity of about 0 . 1 cP , about 0 . 2 cP , about 0 . 3 cP , about pectins, grape pectins , carrot pectins , and combinations 0 . 4 cP , about 0 .5 CP , about 0 .6 CP , about 0 . 7 CP , about 0 . 8 CP , US 2019 /0133170 A1 May 9 , 2019 about 0 . 9 CP , about 1 . 0 CP , about 1 . 1 cP, about 1 . 2 cP, about embodiments , the steviol glycoside can be stevioside, rebau 1. 3 cP, about 1 . 4 CP , about 1 .5 CP , about 1 .6 cP , about 1 . 7 CP , dioside A , rebaudioside B , rebaudioside C , rebaudioside D , about 1 . 8 CP , about 1 . 9 cP , about 2 . 0 cP , about 2 . 1 cP , about rebaudioside E , rebaudioside F , rebaudioside G rebaudioside 2 . 2 CP , about 2 . 3 cP , about 2 .4 cP , about 2 . 5 cP , about 2 . 6 CP , H rebaudioside I , rebaudioside J , rebaudioside K , rebaudio about 2 . 7 cP, about 2 . 8 cP , about 2 . 9 cP , or about 3 . 0 cP . side L , rebaudioside M , rebaudioside N , rebaudioside O , [ 0082 ] Viscosity of the composition can be measured rebaudioside P , rebaudioside Q , steviolbioside, dulcoside A , using an ANTON PAAR MCR 702 rheometer with a cone or a mixture of any of the foregoing . In some embodiments , and plate geometry at constant temperature (25° C . ) over a the steviol glycoside is rebaudioside A , rebaudioside D , range of shear rates (1 - 100 reciprocal seconds ) in order to stevioside , rebaudioside M , or any combinations thereof. determine any shear thinning or shear thickening behavior, [0087 ] In particular embodiments , the steviol glycoside in with measurements repeated in triplicate and then averaged . the composition is rebaudioside A . In other embodiments , The reported viscosity is assumed to be that of a Newtonian the steviol glycoside in the composition is rebaudioside D . fluid and is the average of all the values across the shear rate In other embodiments , the steviol glycoside in the compo range after discarding outliers . sition is rebaudioside M . In other embodiments , the steviol glycoside in the composition is rebaudioside F . In other Coefficient of Friction embodiments , the steviol glycoside in the composition is mixture of rebaudiosides A and D . In still further embodi 10083 ] The composition described herein can have a coef ments , the steviol glycoside in the composition is a mixture ficient of friction ranging from about 0 . 01 to about 5 . 0 . In of rebaudiosides A , D , and M . In still further embodiments , other embodiments , the composition can have a coefficient the steviol glycoside in the composition is a mixture of ranging of friction from about 0 .01 to about 5 . 0 , from about stevioside , rebaudioside A , and rebaudioside D . In yet 0 . 1 to about 4 . 0 , from about 0 . 2 to about 3 . 5 , from about 0 .3 another embodiment, the steviol glycoside is a mixture of to about 3 . 0 , from about 0 . 4 to about 2 . 8 , from about 0 . 5 to about 2 . 6 , from about 0 .6 to about 2 . 4 , from about 0 . 7 to rebaudiosides D , M , and stevioside . about 2 . 2 , from about 0 . 8 to about 2 . 0 , from about 0 . 9 to [0088 ] The concentration of steviol glycoside in the com about 2 . 0 , from about 0 . 9 to about 1 . 9 , from about 0 . 9 to position can range from about 20 ppm to about 10 , 000 ppm . about 1 . 8 , from about 0 . 9 to about 1 . 7 , from about 0 . 9 to For example , if the composition is a beverage, and as about 1 .6 , from about 0 . 9 to about 1 . 5 , from about 0 . 9 to discussed below , steviol glycoside concentration can range about 1 . 4 , or from about 1 . 0 to about 1 . 3 . In particular from about 20 ppm to about 600 ppm total steviol glycoside embodiments , the composition can have a coefficient of content . friction of about 0 . 1 , about 0 . 2 , about 0 . 3 , about 0 . 4 , about 10089 ] In other embodiments, such as when the composi 0 . 5 , about 0 . 6 , about 0 . 7 , about 0 . 8 , about 0 . 9 , about 1 . 0 , tion is a beverage concentrate, and again , as discussed further elsewhere herein , steviol glycoside concentration can about 1 . 1 , about 1 . 2 , about 1 . 3 , about 1 . 4 , about 1 . 5 , about range from about 1 ppm to about 4800 ppm , from about 1 1 . 6 , about 1 . 7 , about 1 . 8 , about 1 . 9 , about 2 . 0 , about 2 . 1 , ppm to about 4500 ppm , from about 1 ppm to about 4200 about 2 . 2 , about 2 . 3 , about 2 . 4 , about 2 . 5 , about 2 .6 , about ppm , from about 1 ppm to about 3900 ppm , from about 1 2 . 7 , about 2 . 8 , about 2 . 9 , or about 3 . 0 . ppm to about 3600 ppm , from about 1 ppm to about 3300 100841. The coefficient of friction can be measured using a ppm , from about 1 ppm to about 3000 ppm , from about 1 PCS INSTRUMENTS MTM2 mini traction machine fitted ppm to about 2700 ppm , from about 1 ppm to about 2400 with a PDMS ball and PDMS disk . For example , a pot filler ppm , from about 1 ppm to about 2100 ppm , from about 1 can be used to reduce the amount of sample needed to ppm to about 1800 ppm , from about 1 ppm to about 1500 approximately 12 mL . The device measures the coefficient ppm , from about 1 ppm to about 1200 ppm , from about 1 of friction over a range of sliding speeds ( 1 -600 mm / s ) at a ppm to about 900 ppm , from about 1 ppm to about 600 ppm , set slide -roll ratio of 50 % . The measurements can be taken or from about 1 ppm to about 300 ppm . In other embodi in triplicate and then averaged across all three runs. A ments , the steviol glycoside concentration can range from friction graph can then be generated by plotting average about 20 ppm to about 1000 ppm , from about 40 ppm to friction coefficients on the y -axis against log of sliding speed about 900 ppm , from about 60 ppm to about 800 ppm , from (mm / sec ) on the x -axis . about 80 ppm to about 700 ppm , or from about 100 ppm to about 600 ppm . In particular embodiments , steviol glycoside Composition Comprising a Sweetener concentration can be about 60 ppm , about 300 ppm , about [0085 ] The composition of the present disclosure can 600 ppm , about 900 ppm , about 1200 ppm , about 1500 ppm , further comprise a non - nutritive sweetener, which can be a about 1800 ppm , about 2100 ppm , about 2400 ppm , about natural or artificial non -nutritive sweetener . Non - nutritive 2700 ppm , about 3000 ppm , about 3300 ppm , about 3600 sweeteners include, but are not limited to , a steviol glyco ppm , about 3900 ppm , about 4200 ppm , about 4500 ppm , or side, Lo Han Guo sweetener, rubusoside , siamenoside , about 4800 ppm . monatin , curculin , glycyrrhizic acid , neohesperidin , dihy [0090 ] The foregoing notwithstanding , it is within the skill drochalcone , glycyrrhizin , glycyphyllin , phloridzin , triloba of the ordinarily skilled artisan to select an appropriate tin , phyllodulcin , brazzein , hernandulcin , osladin , polypo steviol glycoside concentration for the composition depend doside A , baiyunoside , pterocaryoside A and B , ing on the composition 's intended use . mukurozioside , thaumatin , monellin , mabinlins I and II , 10091 ]. Although the composition described herein typi phlomisoside I , periandrin I, abrusoside A , and cyclocari cally does not include a nutritive sweetener , in certain oside I , mogroside IV , mogroside V , or combinations embodiments , the composition can further comprise a nutri thereof. tive sweetener. In some embodiments, the nutritive sweet 10086 ] In some embodiments , the non -nutritive sweetener ener can be a natural nutritive sweetener. Exemplary natural in the composition can be a steviol glycoside . In some nutritive sweeteners that can be included in the composition US 2019 /0133170 A1 May 9 , 2019 include any of those known in the art, for example , crystal Beverages line or liquid sucrose , fructose , glucose , dextrose , maltose , trehalose , fructo - oligosaccharides , glucose - fructose syrup [0100 ] In certain embodiments , the composition described from natural sources such as apple , chicory , and honey ; high herein can be a beverage . In some embodiments , the bev fructose corn syrup , invert sugar, maple syrup , maple sugar , erage is a ready - to -drink beverage . In some embodiments , honey, brown sugar molasses , cane molasses, such as first the beverage can have fewer than about 200 calories per 8 molasses, second molasses, blackstrap molasses, and sugar oz serving , fewer than about 150 calories per 8 oz serving , beet molasses; sorghum syrup , and mixtures thereof. fewer than about 100 calories per 8 oz serving, fewer than 10092 ] Other nutritive sweeteners suitable for use in the about 70 calories per 8 oz serving , fewer than about 50 composition disclosed herein include , but are not limited to , calories per 8 oz serving , fewer than about 10 calories per 8 sugar alcohols such as erythritol, sorbitol, mannitol, xylitol, oz serving , or fewer than about 5 calories per 8 oz serving . lactitol, isomalt , malitol, tagatose , trehalose, galactose , [0101 ] In some embodiments , the beverage can comprise rhamnose , cyclodextrin , ribulose , threose , arabinose , xylose , a pectin in an amount ranging from about 1 ppm to about lyxose , allose , altrose , mannose , idose, lactose, maltose , 1000 ppm , from about 1 ppm to about 950 ppm , from about isotrehalose , neotrehalose , palatinose or isomaltulose, eryth 1 ppm to about 900 ppm , from about 1 ppm to about 850 rose, deoxyribose , gulose , talose , erythrulose, xylulose , psi ppm , from about 1 ppm to about 800 ppm , from about 1 ppm cose , turanose , cellobiose , glucosamine, mannosamine , to about 750 ppm , from about 1 ppm to about 700 ppm , from fucose , fuculose , glucuronic acid , gluconic acid , glucono about 1 ppm to about 650 ppm , from about 1 ppm to about lactone , abequose , galactosamine , xylo -oligosaccharides 600 ppm , from about 1 ppm to about 550 ppm , from about (xylotriose , xylobiose and the like) , gentio -oligoscaccha 1 ppm to about 500 ppm , from about 1 ppm to about 450 rides ( gentiobiose , gentiotriose , gentiotetraose and the like ) , ppm , from about 1 ppm to about 400 ppm , from about 1 ppm galacto -oligosaccharides , sorbose , ketotriose (dehydroxyac to about 350 ppm , or from about 1 ppm to about 300 ppm . etone ) , aldotriose ( glyceraldehyde) , nigero -oligosaccha In other embodiments , the beverage can comprise a pectin in rides , fructooligosaccharides (kestose , nystose and the like ), an amount ranging from about 1 ppm to about 1000 ppm , maltotetraose , maltotriol, tetrasaccharides, mannan - oli from about 10 ppm to about 900 ppm , from about 20 ppm gosaccharides , malto -oligosaccharides (maltotriose , malto to about 800 ppm , from about 30 ppm to about 700 ppm , tetraose, maltopentaose, maltohexaose , maltoheptaose and from about 40 ppm to about 600 ppm , from about 50 ppm the like ) , dextrins , lactulose , melibiose , raffinose , rhamnose , to about 500 ppm , from about 60 ppm to about 400 ppm , from about 70 ppm to about 350 ppm , from about 80 ppm ribose , and mixtures thereof. to about 300 ppm , from about 90 ppm to about 300 ppm , or [ 0093 ] In some embodiments, the nutritive sweetener can from about 100 ppm to about 300 ppm . In particular be sucrose , high - fructose corn syrup , or a combination embodiments , the beverage can comprise a pectin in an thereof. amountof about 50 ppm , about60 ppm , about 70 ppm , about [0094 ] The composition can also include one or more rare 80 ppm , about 90 ppm , about 100 ppm , about 110 ppm , sugars , such as D - allose , D -psicose ( also known as D -allu about 120 ppm , about 130 ppm , about 140 ppm , about 150 lose ) , L - ribose , D - tagatose , L - glucose , L - fucose , L - arab ppm , about 200 ppm , about 250 ppm , about 300 ppm , about inose , D - turanose , D - leucrose , and mixtures thereof. In 350 ppm , about 400 ppm , about 450 ppm , about 500 ppm , particular embodiments , the composition can comprise about 600 ppm , about 700 ppm , about 800 ppm , about 900 D - psicose . ppm , or about 1000 ppm . [0095 ] The composition of the present disclosure can also [0102 ] In some embodiments , the beverage can comprise contain other additional ingredients, such as a solubilizing or a first and optional second xanthan gums, wherein each of a bulking agent. Exemplary solubilizing or bulking agent the first and optional second xanthan gums can be present in includes maltodextrin , dextrose- maltodextrin blends , the beverage in an amount ranging from about 1 ppm to hydroxypropylmethyl cellulose, carboxymethyl cellulose , about 1000 ppm , from about 1 ppm to about 900 ppm , from polyvinylpyrrolidone, and combinations thereof. about 1 ppm to about 800 ppm , from about 1 ppm to about [ 0096 ] The composition of the present disclosure can also 700 ppm , from about 1 ppm to about 600 ppm , from about contain an artificial sweetener , a sweetness enhancer, and /or 1 ppm to about 500 ppm , from about 1 ppm to about 450 a binding or an anti - caking agent. ppm , from about 1 ppm to about 400 ppm , from about 1 ppm [0097 ] Exemplary artificial sweeteners include, but are not to about 350 ppm , from about 1 ppm to about 300 ppm , from limited to , saccharin , cyclamate , aspartame, neotame, about 1 ppm to about 250 ppm , from about 1 ppm to about advantame, acesulfame potassium , sucralose, and mixtures 200 ppm , from about 1 ppm to about 150 ppm , or from about thereof. 1 ppm to about 100 ppm . In particular embodiments , the [ 0098 ] Suitable sweetness enhancers include any of those beverage can comprise a first and optional second xanthan known in the art . Exemplary sweetness enhancers include , gum each in an amount of about 10 ppm , about 15 ppm , but are not limited to sugar alcohol sweetness enhancer about 20 ppm , about 25 ppm , about 30 ppm , about 35 ppm , ( such as erythritol, sorbitol, mannitol, Xylitol, lactitol, about 40 ppm , about 45 ppm , about 50 ppm , about 55 ppm , isomalt , malitol , and mixtures thereof) , or rare sugar sweet about 60 ppm , about 65 ppm , about 70 ppm , about 75 ppm , ness enhancer ( D - psicose , D - allose , L ribose , D - tagatose , L about 80 ppm , about 85 ppm , about 90 ppm , about 95 ppm , glucose, L - fucose, L - arabinose , D - turanose , D - leucrose , and about 100 ppm , about 150 ppm , about 200 ppm , about 250 mixtures thereof) . ppm , or about 300 ppm . [ 0099 ] In some embodiments , the sweetness enhancer is a [0103 ] In certain embodiments , the beverage further com salt based ( such as NaCl or potassium sorbate ) or a benzoic prises an acidulant and , optionally , a flavorant. acid based sweetness enhancer (such as potassium benzo [0104 ] Suitable acidulants include , but are not limited to ate ) . phosphoric acid , citric acid , malic acid , tartaric acid , lactic US 2019 /0133170 A1 May 9 , 2019 acid , formic acid , ascorbic acid , fumaric acid , gluconic acid , 600 ppm , from about 1 ppm to about 550 ppm , from about succinic acid , maleic acid , adipic acid , and mixtures thereof. 1 ppm to about 500 ppm , from about 1 ppm to about 450 [0105 ] Suitable flavorants include, but are not limited to a ppm , from about 1 ppm to about 400 ppm , from about 1 ppm cola flavorant, a tea flavorant, a caramel flavorant, a coffee to about 350 ppm , from about 1 ppm to about 300 ppm , from flavorant, a citrus flavorant ( including , but not limited to , a about 1 ppm to about 250 ppm , from about 1 ppm to about lemon flavorant, a lime flavorant, an orange flavorant, a 200 ppm , from about 1 ppm to about 150 ppm , from about grapefruit flavorant, a mandarin orange flavorant, a tanger 1 ppm to about 100 ppm , or from about 1 ppm to about 50 ine flavorant , a tangelo flavorant, or a combination of any of ppm , depending upon the particular non -nutritive sweetener the foregoing ) , an herbal flavorant, a berry flavoring (such as ( s ) being used and the desired level of sweetness in the a flavorant derived from one or more of Barbados cherry, beverage . In particular embodiments , the non -nutritive bearberry , blackberry , blueberry , boysenberry , cherry , choke sweetener can be present in the beverage in an amount of cherry , cloudberry, cranberry, current, date , dewberry , elder about 1 ppm , about 10 ppm , about 50 ppm , about 100 ppm , berry , grape , gooseberry, huckleberry , loganberry , olallie about 150 ppm , about 200 ppm , about 250 ppm , about 300 berry ,mulberry , raisin , plains berry , prairie berry, raspberry , ppm , about 350 ppm , about 400 ppm , about 450 ppm , about saskatoon berry , salmonberry, seabuckthorn berry, sloe 500 ppm , about 550 ppm , about 600 ppm , about 650 ppm , berry , strawberry , thimbleberry , thornberry , wineberry , about 700 ppm , about 750 ppm , or about 800 ppm . whortleberry , or a combination of any of the foregoing ) , a [0110 ] In certain embodiments , the beverage can also botanical flavorant ( such as one or more flavors derived include one or more salts . The salt concentration can range from a part of a plant other than the fruit, including flavors from about 100 ppm to about 1000 ppm , or from about 200 derived from essential oils and extracts of nuts , bark , roots ppm to about 800 ppm . In particular embodiments , the salt and leaves along with synthetically prepared flavors made to can be sodium chloride . In certain embodiments , the bev simulate botanical flavors derived from natural sources ) , and erage composition can be completely or substantially salt mixtures thereof. free . [ 0106 ] In certain embodiments , and as discussed above , [0111 ] In some embodiments, the beverage can further the beverage can comprise a non -nutritive sweetener. In comprise caffeine . In other embodiments, the beverage can particular embodiments, the non - nutritive sweetener can be be substantially caffeine free , or is caffeine free. selected from the group consisting of a steviol glycoside , Lo [0112 ] In certain embodiments , the beverage can further Han Guo sweetener, rubusoside , siamenoside ,monatin , cur culin , glycyrrhizic acid , neohesperidin , dihydrochalcone , comprise other ingredients such as antioxidants , food grade glycyrrhizin , glycyphyllin , phloridzin , trilobatin , phyllodul acids, and food grade bases . Other beverage components cin , brazzein , hernandulcin , osladin , polypodoside A , bai such as colors , preservatives, carbon dioxide, buffering salts , yunoside , pterocaryoside A and B , mukurozioside , thauma and the like, can also be present. tin , monellin , mabinlins I and II , phlomisoside I , periandrin [0113 ] Suitable food grade acids are water soluble organic I, abrusoside A , and cyclocarioside I ,mogroside IV , mogro acids and their salts and include, for example , phosphoric side V , or combinations thereof. acid , sorbic acid , ascorbic acid , benzoic acid , citric acid , [ 0107 ] In some embodiments , the non - nutritive sweetener tartaric acid , propionic acid , butyric acid , acetic acid , suc in the beverage can be a steviol glycoside . In some embodi cinic acid , glutaric acid , maleic acid , malic acid , valeric acid , ments , the steviol glycoside can be stevioside, rebaudioside caproic acid , malonic acid , aconitic acid , potassium sorbate , A , rebaudioside B , rebaudioside C , rebaudioside D , rebau sodium benzoate , sodium citrate , amino acids, and combi dioside E , rebaudioside F , rebaudioside G , rebaudioside H , nations of any of them . Such acids are suitable for adjusting rebaudioside I, rebaudioside J , rebaudioside K , rebaudioside the pH of the food or beverage . L , rebaudioside M , rebaudioside N , rebaudioside O , rebau [0114 ] Suitable food grade bases are sodium hydroxide , dioside P , rebaudioside Q , steviolbioside , dulcoside A , or a potassium hydroxide, and calcium hydroxide . Such bases mixture of any of the foregoing. In some embodiments, the also are suitable for adjusting the pH of a food or beverage . steviol glycoside is rebaudioside A , rebaudioside D , stevio [0115 ] In some embodiments , the beverage can be a car side, rebaudioside M , or any combinations thereof. bonated beverage , a non - carbonated beverage , a fountain [0108 ] In particular embodiments , the steviol glycoside in beverage , a frozen beverage , a frozen carbonated beverage , the beverage is rebaudioside A . In other embodiments, the a fruit juice , a fruit juice - flavored drink , a fruit - flavored steviol glycoside in the beverage is rebaudioside D . In other drink , a cola beverage , a sports drink , an energy drink , a embodiments , the steviol glycoside in the beverage is rebau fortified / enhanced water drink , a flavored water, a soy drink , dioside M . In other embodiments , the steviol glycoside in a vegetable drink , a grain -based drink , a malt beverage , a the beverage is rebaudioside F . In other embodiments , the fermented drink , a yogurt drink , kefir , a coffee beverage , a steviol glycoside in the beverage is mixture of rebaudiosides tea beverage , a dairy beverage , a smoothie drink , a caffein A and D . In still further embodiments , the steviol glycoside ated energy drink , or an alcoholic beverage. in the beverage is a mixture of rebaudiosides A , D , and M . [0116 ] In some embodiments , the beverage can be a cola In still further embodiments, the steviol glycoside in the beverage . In other embodiments , the cola beverage can beverage is a mixture of stevioside , rebaudioside A , and comprise cola flavoring and a non -nutritive sweetener rebaudioside D . In yet another embodiment, the steviol selected from the group consisting of a steviol glycoside , Lo glycoside is a mixture of rebaudiosides D , M , and stevioside . Han Guo sweetener , rubusoside , siamenoside , monatin , cur [0109 ] In certain embodiments , the non -nutritive sweet culin , glycyrrhizic acid , neohesperidin , dihydrochalcone , ener can be present in the beverage in an amount ranging glycyrrhizin , glycyphyllin , phloridzin , trilobatin , phyllodul from about 1 ppm to about 800 ppm , from about 1 ppm to cin , brazzein , hernandulcin , osladin , polypodoside A , bai about 750 ppm , from about 1 ppm to about 700 ppm , from yunoside , pterocaryoside A and B , mukurozioside , thauma about 1 ppm to about 650 ppm , from about 1 ppm to about tin , monellin , mabinlins I and II , phlomisoside I, periandrin US 2019 /0133170 A1 May 9 , 2019

I , abrusoside A , and cyclocarioside I, mogroside IV , mogro - Beverage Concentrates side V , or combinations thereof. [0122 ] In certain embodiments , the composition described [0117 ] In some embodiments , the non - nutritive sweetener herein can be a beverage concentrate . In some embodiments , can be a steviol glycoside. In particular embodiments , the the beverage concentrate can comprise a pectin in an amount steviol glycoside can be selected from the group consisting ranging from about 1 ppm to about 7000 ppm , from about of stevioside , rebaudioside A , rebaudioside B , rebaudioside 1 ppm to about 6500 ppm , from about 1 ppm to about 6000 C , rebaudioside D , rebaudioside E , rebaudioside F , rebau ppm , from about 1 ppm to about 5500 ppm , from about 1 dioside G rebaudioside H rebaudioside I, rebaudioside J , ppm to about 5000 ppm , from about 1 ppm to about 4500 rebaudioside K , rebaudioside L , rebaudioside M , rebaudio ppm , from about 1 ppm to about 4000 ppm , from about 1 side N , rebaudioside O , rebaudioside P , rebaudioside Q , ppm to about 3500 ppm , from about 1 ppm to about 3000 steviolbioside , dulcoside A , and combinations thereof. ppm , from about 1 ppm to about 2500 ppm , from about 1 [0118 ] In particular embodiments , the beverage can be a ppm to about 2000 ppm , from about 1 ppm to about 1500 carbonated cola beverage , containing , amongst other things , ppm , from about 1 ppm to about 1000 ppm , from about 1 water, sweetener, kola nut extract and / or other flavorings , ppm to about 900 ppm , from about 1 ppm to about 800 ppm , caramel coloring , phosphoric acid , optionally caffeine , and from about 1 ppm to about 700 ppm , from about 1 ppm to optionally other ingredients . Additional and alternative suit about 600 ppm , or from about 1 ppm to about 500 ppm . In able ingredients will be recognized by those skilled in the art other embodiments, the beverage concentrate can comprise given the benefit of this disclosure. a pectin in an amount ranging from about 1 ppm to about [ 0119] Carbonation in the form of carbon dioxide can be 7000 ppm , from about 100 ppm to about 6000 ppm , from added for effervescence . Any of the techniques and carbon about 200 ppm to about 5000 ppm , from about 300 ppm to about 4000 ppm , from about 400 ppm to about 3000 ppm , ating equipment known in the art for carbonating beverages from about 300 ppm to about 2000 ppm , from about 300 can be employed . Carbon dioxide can enhance beverage ppm to about 1900 ppm , or from about 300 ppm to about taste and appearance and can aid in safeguarding the bev 1800 ppm . In particular embodiments , the beverage concen erage purity by inhibiting and / or destroying objectionable trate can comprise a pectin in an amount of about 100 ppm , bacteria . In certain embodiments , for example , the beverage about 200 ppm , about 300 ppm , about 400 ppm , about 500 can have a CO , level up to about 4 .0 volumes carbon ppm , about 600 ppm , about 700 ppm , about 800 ppm , about dioxide . Other embodiments can have, for example , from 900 ppm , about 1000 ppm , about 1200 ppm , about 1400 about 0 .5 to about 5 .0 volumes of carbon dioxide. As used ppm , about 1600 ppm , about 1800 ppm , or about 2000 ppm . herein , one volume of carbon dioxide refers to the amount (0123 ] In some embodiments , the beverage concentrate of carbon dioxide absorbed by a given quantity of a given can comprise a first and optional second xanthan gums, liquid , such as water, at60° F . ( 160 C ) and one atmospheric wherein each of the first and optional second xanthan gums pressure . A volume of gas occupies the same space as does can be present in the beverage concentrate in an amount the liquid by which it is dissolved . The carbon dioxide ranging from about 1 ppm to about 2500 ppm , from about content can be selected by those skilled in the art based on 1 ppm to about 2000 ppm , from about 1 ppm to about 1500 the desired level of effervescence and the impact of the ppm , from about 1 ppm to about 1000 ppm , from about 1 carbon dioxide on the taste or mouthfeel of the beverage . ppm to about 950 ppm , from about 1 ppm to about 900 ppm , [ 0120 ] Beverages can have any of numerous different from about 1 ppm to about 850 ppm , from about 1 ppm to specific formulations or constituents . The formulation of a about 800 ppm , from about 1 ppm to about 750 ppm , from beverage can vary , depending upon such factors as the about 1 ppm to about 700 ppm , from about 1 ppm to about product ' s intended market segment , its desired nutritional 650 ppm , from about 1 ppm to about 600 ppm , from about characteristics , flavor profile , and the like . Thus further 1 ppm to about 550 ppm , from about 1 ppm to about 500 ingredients can be added to the formulation of a particular ppm , from about 1 ppm to about 450 ppm , from about 1 ppm beverage . Further ingredients include, but are not limited to , to about 400 ppm , from about 1 ppm to about 350 ppm , from one or more additional sweeteners in addition to any sweet about 1 ppm to about 300 ppm , from about 1 ppm to about ener already present, electrolytes , vitamins , flavor enhanc 250 ppm , from about 1 ppm to about 200 ppm , from about ers , carbonation , preservatives , or any combination thereof. 1 ppm to about 150 ppm , or from about 1 ppm to about 100 These ingredients can be added to any of the beverage ppm . In particular embodiments, the beverage concentrate compositions to vary the taste , mouthfeel, and / or nutritional can comprise a first and optional second xanthan gum each values of the beverage composition . in an amount of about 50 ppm , about 100 ppm , about 150 [ 0121 ] Preservatives can be used in certain food or bev ppm , about 200 ppm , about 250 ppm , about 300 ppm , about erages . As used here , the term “ preservatives” include all 350 ppm , about 400 ppm , about 450 ppm , about 500 ppm , suitable preservatives approved for use in beverage compo about 550 ppm , or about 600 ppm . sitions , including , without limitation , such known chemical [0124 ] Additional and alternative suitable ingredients for a preservatives as benzoates , such as sodium , calcium , and beverage concentrate can be readily recognized by those potassium benzoate , sorbates, such as sodium , calcium , and skilled in the art . For example , one or more salts can be potassium sorbate , citrates, such as sodium citrate and included in the beverage concentrate in an amount ranging potassium citrate , polyphosphates, such as sodium hexam from about 600 ppm to about 6000 ppm , or from about 1200 etaphosphate (SHMP ) , and mixtures thereof, and antioxi ppm to about 2400 ppm . In certain embodiments , beverage dants such as ascorbic acid , EDTA , BHA , BHT, TBHQ , concentrates can be completely or substantially salt free . dehydroacetic acid , dimethyldicarbonate , ethoxyquin , hep 10125 ] In some embodiments, the beverages described tylparaben , and combinations thereof. Preservatives can be herein , and in particular, so called “ ready -to - drink bever used in amounts not exceeding mandated maximum levels ages ” can be prepared from the beverage concentrate by under applicable laws and regulations. adding a certain volume of water to the concentrate . For US 2019 /0133170 A1 May 9 , 2019 example , a ready - to - drink beverage can be prepared from and a first and an optional second xanthan gum each having the beverage concentrate by combining 1 part concentrate an average molecular weight ranging from about 3 , 000 , 000 with about 3 to about 7 parts water. In one embodiment, the Da to about 35 , 000 ,000 Da . ready - to -drink beverage can be prepared by combining 1 part concentrate with 5 parts water . Method of Making Compositions [0126 ] In certain embodiments , the present disclosure also [0129 ] The compositions of the present disclosure can be includes a kit comprising the beverage concentrate . In prepared using suitable methods known to those of ordinary addition to the concentrate , the kit can comprise any of the skill in the art . For example, in certain embodiments , the additional elements required for preparing a concentrate , or compositions can be prepared by adding a sufficient amount beverage ( from the concentrate ) , such as flavorings, acids , of the pectin , a sufficient amount of the first xanthan gum , antioxidants, etc . , exclusive of, or optionally including , any and optionally a sufficient amount of the second xanthan additional water that might be required to dilute the con gum in water, or other appropriate diluent. The adding of centrate . The kit can further include instructions for prepar ingredients (pectin , first xanthan gum , and optionally , the ing a beverage . In certain embodiments the kit can be second xanthan gum ) can be effected by any appropriate provided to a beverage bottler or to a beverage retailer for means that are known in the art. For example , the compo preparing beverages on a commercial scale . When provided sitions can be prepared by dissolving any two ingredients in to a retailer, the kit can contain instructions for preparing water, or other appropriate diluent, and then adding the third beverages using a post- mix delivery system , such as cali ingredient to the mixture . Alternatively , the compositions bration instructions, etc . can be prepared by dissolving one of the ingredients in [0127 ] The present disclosure further include kits com water , or other appropriate diluent, and then adding the other prising one or more pods , cartridges , or other containers two ingredients to the mixture. adapted to store a sufficient quantity of the beverage con [0130 ] In various embodiments , the pectin , the first xan centrate to prepare a single - or multiple - serve beverage from than gum , and optionally the second xanthan gum can be the concentrate . In some embodiments , the kit can further added to the water, or other appropriate diluent, at the same include a beverage -dispensing apparatus adapted to receive time or individually in any order. the one or more pods or cartridges , wherein , upon activation 10131] In some embodiments , the pectin , the first xanthan by a user , the beverage dispensing apparatus combines the gum , and optionally the second xanthan gum can be added contents of one pod or cartridge with an appropriate volume to water, or other appropriate diluent, at any temperature of optionally carbonated water, or other diluent, to provide required to result in dissolution of the various ingredients . a single - or multiple -serve beverage . In still further embodi For example , the pectin , the first xanthan gum , and option ments , the kit can include instructions for operating the ally , the second xanthan gum , can be added to water , or other beverage - dispensing apparatus , cleaning the apparatus, and appropriate diluent, at a temperature ranging from about 15° refilling and / or recycling spent pods or cartridges. In certain C . to about 100° C . , from about 18° C . to about 80° C . , from embodiments , the beverage - dispensing apparatus can be about 18° C . to about 60° C . , from about 18° C . to about 40° suitable for use in a commercial setting , such as a retail C ., or from about 18° C . to about 30° C . In particular environment. In other embodiments , the beverage dispens embodiments , the pectin , the first xanthan gum , and option ing apparatus can be suitable for home or " on the go ” use . ally , the second xanthan gum , can be added to water, or other Pods and cartridges adapted to store a beverage concentrate appropriate diluent, at a temperature of about 18° C . , about for preparing single - or multiple -serve beverages as well as 19° C ., about 20° C ., about 21° C ., about 22° C ., about 23° beverage dispensing apparatuses adapted to receive pods C ., about 24° C ., about 25° C . , about 26° C ., about 27° C ., and cartridges for preparing a single - or multiple -serve about 28° C . , about 29° C ., or about 30° C . beverage , both for home and commercial use , are known to [0132 ] During preparation , the compositions can be mixed those of ordinary skill in the art. at high or low shear and at any of the identified temperatures , as necessary , to induce or aid dissolution . It is within the Method for Improving Mouthfeel skill of the ordinary skilled artisan to identify the appropriate [0128 ] In another embodiment, the present disclosure pro shear level and / or temperature for a given mixture to obtain vides a method for improving mouthfeel of a beverage . In the results described herein . some embodiments, the method for improving mouthfeel of a beverage comprises adding to a beverage or beverage Food Products concentrate a pectin having an average molecular weight [0133 ] The composition of present disclosure can also be ranging from about 10 ,000 Da to about 1 , 000 , 000 Da, from used in food products . Suitable food products include, but about 20 ,000 Da to about 800 , 000 Da, from about 30 ,000 Da are not limited to , oatmeal, cereal, baked goods , cookies, to about 600 ,000 Da, from about 40 , 000 Da to about 500 , 000 crackers , cakes, brownies , breads, snack foods ( such as Da, or from about 50 ,000 Da to about 400 ,000 Da , and a first snack bars ), potato or tortilla chips , popcorn , rice cakes, and and an optional second xanthan gum each having an average other grain -based food products . molecular weight ranging from about 1 ,000 , 000 Da to about [0134 ] In some embodiments , the composition of the 50 ,000 ,000 Da, from about 2 ,000 ,000 Da to about 45 ,000 , present disclosure can also be suitable for use in cooking , 000 Da , from about 3 , 000 , 000 Da to about 40 , 000 ,000 Da, baking (such as for use in cookies , cakes , pies, brownies , or from about 3 ,000 ,000 Da to about 35 , 000 , 000 Da . In breads , granola bars , etc . ) , for preparing sweetened top particular embodiments , the method for improving mouth - pings, such as icings, and for use in jellies, jams, preserves , feel of a beverage comprises adding to a beverage or oat- based products , and the like . It is similarly suitable for beverage concentrate a pectin having an average molecular use in frozen dairy products , such as ice cream , as well as in weight ranging from about 50 ,000 Da to about 400 ,000 Da, whipped toppings. US 2019 /0133170 A1 May 9 , 2019

EMBODIMENTS [0154 ] E19. The composition of E15 , further comprising a second xanthan gum , wherein the second xanthan gum has [ 0135 ] In addition to the various embodiments described an average molecular weight ranging from about 25 ,000 ,000 above, the present disclosure includes the following specific Da to about 40 , 000 , 000 Da. embodiments numbered E1 through E49 . This list of [0155 ] E20 . The composition ofE16 , further comprising a embodiments is presented as an exemplary list and the second xanthan gum , wherein the second xanthan gum has application is not limited to these embodiments . an average molecular weight ranging from about 30 , 000, 000 [0136 ] E1. A composition , comprising a pectin having an Da to about 35 , 000 ,000 Da . average molecular weight ranging from about 50 ,000 Da to [0156 ] E21. The composition of E1 , wherein the pectin about 400 ,000 Da; and a first xanthan gum having an has an average molecular weight ranging from about 50 ,000 average molecular weight ranging from about 3 , 000 ,000 Da Da to about 300 , 000 Da . to about 35 ,000 ,000 Da. [0157 ] E22 . The composition of E21, wherein the pectin [0137 ] E2 . The composition of E1, wherein the pectin is has an average molecular weight ranging from about 100 , selected from the group consisting of apple pectins , citrus 000 Da to about 200 , 000 Da. pectins, grape pectins, and carrot pectins. [0158 ] E23 . The composition of E20 , wherein the pectin [0138 ] E3 . The composition of E2 , wherein the pectin is has an average molecular weight ranging from about 100 , apple pectin . 000 Da to about 200 ,000 Da . [0139 ] E4 . The composition of E1 , wherein the first xan 101591 E24 . The composition of Ei , comprising from than gum is selected from the group consisting of xanthan about 100 ppm to about 300 ppm of the pectin ; and less than XLM , Xanthan XMM , Xanthan XHM , Xanthan XDI, and about 100 ppm of the first xanthan gum . xanthan XMAS . [0160 ] E25 . The composition of E19 , comprising from [ 0140 ] E5 . The composition of E4 , wherein the first xan about 100 ppm to about 300 ppm of the pectin ; less than than gum is selected from the group consisting of xanthan about 100 ppm of the first xanthan gum ; and less than about XMM and xanthan XMAS . 100 ppm of the second xanthan gum . [ 0141 ] E6 . The composition of E1 , wherein the pectin has [0161 ] E26 . The composition of E24 , wherein the pectin is a degree of esterification ranging from about 50 % to about apple pectin . 99 % . [0162 ] E27 . The composition of E24 , wherein the first [0142 ] E7 . The composition of E6 , wherein the pectin has xanthan gum is selected from the group consisting of a degree of esterification ranging from about 80 % to about xanthan XMM and xanthan XMAS . 99 % . [0163 ] E28 . The composition of E25 , wherein the first 10143 ] E8 . The composition of E7, wherein the pectin has xanthan gum and the second xanthan gum are selected from a degree of esterification of at least about 85 % . the group consisting of xanthan XMM and xanthan XMAS . [0144 ] E9 . The composition of E1, wherein the pectin is [0164 ] E29. The composition of E1, wherein the compo present in the composition at a concentration ranging from sition has a viscosity ranging from about 1 . 0 to about 1 .5 . about 50 ppm to about 4000 ppm . [0165 ] E30 . The composition of E29, wherein the com [0145 ] E10 . The composition of E9 , wherein the pectin is position has a viscosity ranging from about 1 . 1 to about 1 . 4 . present in the composition at a concentration ranging from [0166 ] E31. The composition of E1 , wherein the compo about 50 ppm to about 1000 ppm . sition has a coefficient of friction ranging from about 0 . 9 to [0146 ] E11 . The composition of E10 , wherein the pectin is about 1 .4 . present in the composition at a concentration ranging from [0167 ] E32 . The composition of E31 , wherein the com about 100 ppm to about 300 ppm . position has a coefficient of friction ranging from about 1 . 0 [0147 ] E12 . The composition of Ei , wherein the first to about 1. 3 . xanthan gum is present in the composition at a concentration [0168 ] E33. The composition of E1, further comprising of less than about 3000 ppm . water . [0148 ] E13 . The composition of E1, wherein the first [0169 ] E34 . The composition of E1 , further comprising a xanthan gum is present in the composition at a concentration second pectin having an average molecular weight ranging of less than about 1000 ppm . from about 50 , 000 Da to about 400 ,000 Da . [0149 ] E14 . The composition of E1, wherein the first [0170 ] E35 . The composition of E34, wherein the second xanthan gum is present in the composition at a concentration pectin is selected from the group consisting of apple pectins , of less than about 100 ppm . citrus pectins , grape pectins , and carrot pectins . [0150 ] E15 . The composition of E1, wherein the first [0171 ] E36 . The composition of E1 , wherein the compo xanthan gum has an average molecular weight ranging from sition is a beverage . about 6 , 000 ,000 Da to about 10 , 000 ,000 Da. [0172 ] E37. The beverage of E36 , further comprising a [0151 ] E16 . The composition of E1, wherein the first non - nutritive sweetener. xanthan gum has an average molecular weight ranging from [0173 ] E38 . The beverage of E37 , wherein the non - nutri about 8 , 000 ,000 Da to about 9 , 000, 000 Da. tive sweetener is selected from the group consisting of a [0152 ] E17 . The composition of E1, wherein the first steviol glycoside , Lo Han Guo sweetener , rubusoside , sia xanthan gum has an average molecular weight ranging from menoside, monatin , curculin , glycyrrhizic acid , neohesperi about 25 ,000 , 000 Da to about 40 ,000 , 000 Da . din , dihydrochalcone , glycyrrhizin , glycyphyllin , phlo [0153 ] E18 . The composition of E1, wherein the first ridzin , trilobatin , phyllodulcin , brazzein , hernandulcin , xanthan gum has an average molecular weight ranging from osladin , polypodoside A , baiyunoside , pterocaryoside A and about 30 , 000 ,000 Da to about 35 , 000, 000 Da. B , mukurozioside, thaumatin , monellin , mabinlins I and II, US 2019 /0133170 A1 May 9 , 2019 12 phlomisoside I , periandrin I , abrusoside A , and cyclocari TABLE 3 oside I, mogroside IV , mogroside V , or combinations thereof. Average Branching Molecular Weight (per 1000 Structural [0174 ] E39 . The beverage of E38 , wherein the non -nutri No . Material (Da ) repeats ) Configuration tive sweetener is a steviol glycoside . 1 Apple Pectin 146 ,572 N / A Random Coil [0175 ] E40 . The beverage of E39, wherein the steviol ( APec ) glycoside is selected from the group consisting of stevioside , Citrus Peel 165 ,314 N / A Random Coil rebaudioside A , rebaudioside B , rebaudioside C , rebaudio Pectin ( CPPec ) side D , rebaudioside E , rebaudioside F , rebaudioside G Citrus Pectin DE 253 ,623 N / A Random Coil 55 - 70 % (PEC60 ) rebaudioside H rebaudioside I , rebaudioside J , rebaudioside Citrus Pectin DE 67 , 198 N / A Random Coil K , rebaudioside L , rebaudioside M , rebaudioside N , rebau 90 % (PEC90 ) dioside O , rebaudioside P , rebaudioside Q , steviolbioside , Xanthan XLM 26 ,560 , 000 23 Rod Shape dulcoside A , and combinations thereof. Xanthan XMM 8 , 700 ,000 N / A Random Coil 7 Xanthan XHM 4 ,500 ,000 N / A Random Coil [0176 ] E41. The beverage of E36 , wherein the beverage is 8 Xanthan XDI 6 ,000 ,000 N / A Rod Shape a carbonated beverage , a non - carbonated beverage , a foun 9 Xanthan XMAS 33 ,000 ,000 81 Rod Shape tain beverage , a frozen carbonated beverage , a fruit juice , a fruit juice - flavored drink , a fruit - flavored drink , a cola * The abbreviation “ DE ” in Table 3 indicates the degree of esterification of the listed pectin . beverage , a sports drink , an energy drink , a fortified /en hanced water drink , a flavored water , a soy drink , a veg etable drink , a grain - based drink , a malt beverage, a fer [0182 ] A diet cola base sample was prepared by adding mented drink , a yogurt drink , kefir, a coffee beverage , a tea 0 . 10175 g acesulfame potassium , 0 .6985 g sucralose , beverage, or a dairy beverage . 0 .04915 g anhydrous citric acid , and 0 . 46 g 80 % phosphoric [ 0177] E42 . The beverage of E41, wherein the beverage is acid to 750 ml of treated water and stirring the mixture . The a cola beverage . pH of the diet cola base sample was adjusted to 2 .9 using 0 .1 [0178 ] E43 . The beverage of E42 , further comprising cola M citric acid and water was added to make the final volume flavoring and a non -nutritive sweetener. 1000 ml. [0179 ] E44 . The beverage of E43 , wherein the non -nutri [0183 ] Nine samples were then prepared by adding a tive sweetener is selected from the group consisting of a sufficient quantity of the pectin or xanthan gum identified in steviol glycoside, Lo Han Guo sweetener, rubusoside, sia Table 3 to diet cola base prepared as above to achieve a menoside , monatin , curculin , glycyrrhizic acid , neohesperi pectin or xanthan gum concentration of 1000 ppm . din , dihydrochalcone, glycyrrhizin , glycyphyllin , phlo ridzin , trilobatin , phyllodulcin , brazzein , hernandulcin , [0184 ] The viscosity for each sample and the diet cola osladin , polypodoside A , baiyunoside , pterocaryoside A and base sample was determined using an ANTON PAAR MCR B , mukurozioside, thaumatin , monellin , mabinlins I and II , 702 rheometer with a cone and plate geometry . Measure phlomisoside I, periandrin I, abrusoside A , and cyclocari ments were taken at constant temperature ( 25° C .) over a oside I, mogroside IV , mogroside V , or combinations range of shear rates ( 1 - 100 reciprocal seconds ) in order to thereof. determine any shear thinning or shear thickening behavior. [0180 ] E45 . A method for improving mouthfeel of a bev The measurements were repeated in triplicate and then erage , comprising adding to the beverage a pectin having an averaged . The reported viscosity was assumed to be that of average molecular weight ranging from about 50 ,000 Da to a Newtonian fluid and was the average of all the values about 400 , 000 Da ; and a first and an optional second xanthan across the shear rate range after discarding outliers. The gum each having an average molecular weight ranging from viscosity for each sample and the diet cola base sample is about 3 , 000 , 000 Da to about 35 , 000 ,000 Da. shown in FIG . 3 . [0185 ] The coefficient of friction for each sample and the EXAMPLES diet cola base sample was then determined using a PCS INSTRUMENTS MTM2 mini traction machine fitted with a Example 1 – Viscosity and Coefficients of Friction PDMS ball and PDMS disk . A pot filler was used to reduce for Individual Pectins and Xanthan Gums the amount of sample needed to approximately 12 mL . The [0181 ] The molecular weights of the four commercially device measured the coefficient of friction over a range of available pectins and five commercially available xanthan sliding speeds ( 1 -600 mm / s ) at a set slide - roll ratio of 50 % . gums listed in Table 3 were determined using gel permeation The measurements were taken in triplicate and the values chromatography (GPC ). In order to analyze the samples on were averaged across all three runs to generate a friction GPC , 0 . 1 grams ( g ) of each pectin and each xanthan gum graph . The data was then plotted with friction coefficients was separately added to 70 mlof 0 . 1 M sodium nitrate . Each (dimensionless ) on the y -axis against log of sliding speed mixture was heated to boiling and stirred until fully dis (mm / sec ) on the x -axis . The coefficient of friction for each solved . Each mixture was then cooled and 0 . 1 M sodium sample and the diet cola base sample is shown in FIG . 4 . nitrate was added until each sample had a total volume of [ 0186 ] FIGS. 3 and 4 show that the xanthan gums have a 100 ml. Each sample was filtered through a 0 . 2 m filter predominant effect on viscosity , while the pectins have a (GHP ACRODISK 25 mm syringe filters from Pall Life predominant effect on friction . FIG . 4 also shows that apple Sciences ) and an appropriate volume of the sample was pectin has a higher coefficient of friction , and thus , is less injected into the GPC to determine the molecular weight of lubricating than citrus pectin . FIG . 4 further indicates that the pectin or xanthan gum . The molecular weights are listed lubrication increases significantly as the degree of esterifi in Table 3 . cation (“ DE ” ) increases from PEC60 to PEC90 . US 2019 /0133170 A1 May 9 , 2019 13

Example 2 – Fraction Factorial Experiment to diminished for the pectins ( that is , they become more Determine Viscosity and Friction Effects for lubricating ) as the degree of esterification increased . For Individual Pectins and Xanthan Gums example , PEC90 with a higher degree of esterification exhibited more lubricating effects than did APec , PEC60 , [ 0187 ] A highly condensed fraction factorial resolution IV and CPPec . design experiment was conducted for four commercially [0190 ] FIG . 7 shows the viscosity for each of the four available pectins and four commercially available xanthan pectins and each of the four xanthan gums. Like FIG . 6 , FIG . gums to determine which pectins and /or xanthan gums have 7 indicates that the xanthan gums, with the exception of the most impact on the viscosity and coefficient of friction . xanthan XMAS , had viscosity - type attributes . Concentrates of each of the four pectins and each of the four [0191 ] FIG . 8 shows the coefficient of friction for each of xanthan gums listed in the table in FIG . 5 were prepared by the four pectins and each of the four xanthan gums. Like dissolving a sufficient amount of each pectin or xanthan gum FIG . 6 , FIG . 8 indicates that pectins with higher degrees of in water to obtain 5000 ppm solutions for the pectins and 10 ,000 ppm solutions for the xanthan gums. 19 samples esterification tended to be more lubricating . were then prepared by adding sufficient amounts of the Example 3 - D -Optimal Design Experiment to pectin concentrate or xanthan gum concentrate to 24 ml of Determine Viscosity and Friction Effects for a diet cola base prepared in accordance with the procedures Mixtures of Individual Pectins and Xanthan Gums described in Example 1 to obtain samples having the con [0192 ] Viscosity and friction effects were determined for centrations specified in FIG . 5 . the mixtures listed in Table 4 . A regular cola base sample [0188 ] The sample ’ s viscosities and coefficients of friction was prepared by adding 152 . 22 g high fructose corn syrup , were then measured in a randomized order in accordance 0 .6437 g 80 % phosphoric acid , and 0 .0723 g anhydrous with the procedures described in Example 1 . The results are citric acid to 1000 mltreated water and stirring . A diet cola shown in FIG . 5 . The coefficient of friction values and the base sample was prepared in accordance with the procedures viscosity values were then entered into BIOPAT MODDE described in Example 1 . A “ gold ” cola base sample was software from SARTORIUS STEDIM BIOTECH GMBH to prepared by adding 0 . 087 g of rebaudioside A (Reb A 95 ) , generate the PCA plot shown in FIG . 6 and the coefficient 0 . 2 g 80 % phosphoric acid , and 28 .55 g sucrose to 1000 ml plot shown in FIG . 7 . treated water and stirring. [0189 ] FIG . 6 shows the friction - type and viscosity - type [0193 ] Concentrates of each of the pectins and each of the attributes for each of the four pectins and each of the four xanthan gums listed in Table 4 were prepared by dissolving xanthan gums. Data points trending up on the vertical axis a sufficient amount of each pectin or xanthan gum in water indicate increased friction , while data points trending down to obtain 2000 ppm solutions for the pectins and 1000 ppm on the vertical axis indicate increased lubrication , or less solutions for the xanthan gums. 20 samples were then friction . Similarly , data points trending to the left on the prepared by adding sufficient amounts of the pectin concen horizontal axis indicate increased viscosity , while data trate or xanthan gum concentrate to an appropriate volume points trending to the right on the horizontal axis indicate of the diet cola base sample to obtain beverage samples decreased viscosity . Thus , according to FIG . 6 , the xanthan having the concentrations specified in Table 4 . gums exhibited viscous -type attributes , except for xanthan [0194 ] The viscosities and coefficients of friction for the XMAS , which had an increasing effect on friction . FIG . 6 base samples and experimental samples were then measured also shows that all four pectins exhibited at least some in accordance with the procedures described in Example 1 . friction - type attributes . However, the friction - type attributes The results are shown in Tables 4 and 5 and in FIGS. 9 - 15 . TABLE 4 Xanthan Xanthan Run Pec XMAS PEC90 XMM Coefficient No. Order ( ppm ) (ppm ) (ppm ) (ppm ) of Friction Viscosity 29 19 1000 0 . 751567 0 . 93413 30 8 300 0 0 0 0 . 934886 0 . 89899 31 6 100 100 0 0 1 .03129 1 . 75947 1 300 100 0 .757344 1 . 84377 100 300 0 . 385422 0 . 91235 300 300 0 .617517 0 . 954 11 100 100 300 0 . 526647 1 . 87423 36 14 300 100 300 0 0 .452025 1 . 90187 100 0 100 0 . 983808 1 . 2875 300 100 0 .772714 1 . 35723 100 100 100 0 . 946561 2 . 41003 +mmmmNaQ 300 100 100 0 .859728 2 . 49917 Al 100 0 300 100 0 . 548456 1 . 37093 42 300 300 100 0 .60525 1 . 43343 43 100 100 300 100 0 . 558514 2 . 58707 44 300 100 300 100 0 . 527786 2 . 61173 445 16NOMMna 200 50 150 50 0 .689458 1. 62567 46 7 200 50 150 50 0 . 730294 1 . 57333 47 15 200 50 150 50 0 . 786394 1. 6182 48 20 200 50 150 50 0 .699003 1 .58367 US 2019 /0133170 A1 May 9 , 2019 14

TABLE 5 increase . FIGS. 16 - 19 also predict a sharp decrease in friction - type attributes as the concentration of citrus pectin Coefficient of Base Sample Viscosity (PEC90 ) increases . Friction [0203 ] FIG . 16 indicates that apple pectin at about 115 Regular 1 .22865 1 . 18933 ppm and xanthan XMM at about 62 ppm would result in a Diet 1 . 060286 0 . 8691 diet cola base sample having a coefficient of friction ( about Gold 1 . 084792 0 .93714 0 . 9 ) and a viscosity ( about 1 . 1 cP ) similar to a regular cola base sample . FIG . 17 predicts that apple pectin at 300 ppm [0195 ] FIG . 9 shows that pectins having a high degree of may be sufficient by itself to mimic the coefficient of friction esterification were more lubricating and that apple pectin and viscosity of a regular cola base sample , even though the exhibited a more neutral character at the concentrations viscosity may be a bit low . Conversely , FIG . 18 predicts that listed in Table 4 in that it does not exhibit large viscosity apple pectin at about 100 ppm and xanthan XMAS at about type or friction - type attributes . FIG . 9 also shows that both 33 ppm would result in a diet base sample with a higher xanthan XMM and xanthan XMAS exhibit viscosity -type viscosity than a regular cola base sample. FIG . 19 predicts attributes. FIG . 9 further shows that the tested blends exhibit that apple pectin at about 100 ppm and xanthan XMM at a more neutral character and mask the more extreme vis about 36 ppm would mimic the coefficient of friction and cosity - type and friction - type attributes shown by the indi- viscosity of a regular cola base sample. vidual pectins and xanthan gums. [0196 ] FIGS. 10 and 11 show the highly lubricating char Example 5 — Blend Validation acter of pectin with a high degree of esterification (PEC90 ) and the large viscosity - type attributes of both xanthan XMM [0204 ] Regular and “ gold ” cola bases were prepared in and xanthan XMAS . accordance with the procedures described in Example 3 . A [0197 ] FIG . 12 shows that the viscosity - type attributes and diet cola base was prepared in accordance with the proce the friction -type attributes only change marginally as the dures described in Example 1 and was divided into six equal concentration of apple pectin increases . For example , FIG . portions . A combination of pectins and /or xanthan gums in 12 indicates that the friction -type attributes marginally the concentrations listed in Table 6 were added to five of the decrease while the viscosity -type attributes marginally six diet cola base portions to produce samples for testing . increase as the concentration of apple pectin increases. [0198 ] FIG . 13 shows that the viscosity - type attributes of TABLE 6 citrus pectin (PEC90 ) only increases marginally with Apple Pectin Xanthan Xanthan Citrus Pectin increasing concentration . However, FIG . 13 also indicates (APec ) XMAS XMM ( PEC90 ) that friction -type attributes significantly decrease (becomes No . (ppm ) ( ppm ) (ppm ) ( nomppm ) more lubricating ) as the concentration of citrus pectin 110 110 65 ( PEC90 ) increases. 110 35 [0199 ] FIG . 14 shows that the viscosity - type attributes for 110 30 xanthan XMAS significantly increase with increasing con 53 110 centration , while the friction - type attributes remain unchanged . [0200 ] FIG . 15 shows that the viscosity - type attributes for [0205 ] The viscosity and coefficient of friction were mea xanthan XMM increase with increasing concentration , but at sured for each cola base and for each sample in accordance a slower rate than shown in FIG . 13 with xanthan XMAS . with the procedures described in Example 13 . The results are FIG . 15 also indicates that increasing the concentration of shown in Table 7 and FIG . 20 . xanthan XMM only marginally increases the friction -type attributes. TABLE 7 Sample Viscosity Example 4 — Predictive Blending Using Computer Coefficient of Friction Regular Cola Base Sample 1 . 18933 1 . 22865 Modeling Diet Cola Base Sample 0 . 8691 1 . 060286 Gold Cola Base Sample 0 . 93714 1 . 084792 [0201 ] Multivariate data analysis (MVDA ) batch process 49 0 . 938553 0 . 911522 computer modeling programs BIOPAT MODDE and BIO 50 1 . 2181 1 . 041919 PAT SIMCA from SARTORIUS STEDIM BIOTECH 1. 2587 1 . 097031 GMBH were used to predict concentration effects on vis 1 . 4123 1 . 027969 cosity - type and friction - type attributes for apple pectin 0 .937573 0 . 488514 ( APec ) , citrus pectin (PEC90 ) , Xanthan XMAS , xanthan XMM , and combinations thereof. Each program was set to [0206 ] FIG . 20 is a plot of the coefficient of friction target the viscosity and friction of regular cola with run ( y -axis ) for a given sample versus its normalized sliding iterations that would lead to blends with viscosity and speed ( x - axis ) in Pa * m units . The peak coefficient of friction friction values as close to regular cola as possible . The in FIG . 20 for each tested sample is listed in Table 7 and results are shown in FIGS. 16 - 19 . indicates that blending apple pectin with either xanthan [0202 ] The modeling results shown in FIGS. 16 - 19 predict XMM or xanthan XMAS results in a coefficient of friction a sharp increase in viscosity - type attributes from xanthan and viscosity in a diet cola base that is similar to a regular XMAS and a more gradual increase in viscosity -type attri - cola base . Accordingly, when added to a diet cola base butes from xanthan XMM as their respective concentrations sample , the pectin and xanthan gum blends listed in Table 6 US 2019 /0133170 A1 May 9 , 2019 15 exhibit mouthfeel characteristics similar to a regular cola ( 3 ) from about 0 .01 ppm to about 100 ppm of the second base sample . xanthan gum . 1. A composition , comprising : 19 . The composition of claim 1 , wherein the composition ( 1 ) a pectin having an average molecular weight ranging has a viscosity ranging from about 1. 0 to about 1. 5 . from about 50 ,000 Daltons (Da ) to about 400 , 000 Da; 20 . The composition of claim 1 , wherein the composition and has a coefficient of friction ranging from about 0 . 9 to about ( 2 ) a first xanthan gum having an average molecular 1 . 4 . weight ranging from about 3 , 000 ,000 Da to about 21. The composition of claim 1 , further comprising a 35 ,000 ,000 Da . second pectin having an average molecular weight ranging 2 . The composition of claim 1 , wherein the pectin is from about 50 ,000 Da to about 400 ,000 Da . selected from the group consisting of apple pectins , citrus 22 . The composition of claim 1 , wherein the composition pectins, grape pectins, and carrot pectins. is a beverage . 3 . (canceled ) 23. The beverage of claim 22 , further comprising a 4 . The composition of claim 1 , wherein the first xanthan non -nutritive sweetener. gum is selected from the group consisting of xanthan XLM , 24 . The beverage of claim 23 , wherein the non -nutritive xanthan XMM , Xanthan XHM , Xanthan XDI, and xanthan sweetener is selected from the group consisting of a steviol XMAS. glycoside, Lo Han Guo sweetener, rubusoside, siamenoside , 5 . ( canceled ) monatin , curculin , glycyrrhizic acid , neohesperidin , dihy 6 . The composition of claim 1 , wherein the pectin has a drochalcone , glycyrrhizin , glycyphyllin , phloridzin , triloba degree of esterification ranging from about 50 % to about tin , phyllodulcin , brazzein , hernandulcin , osladin , polypo 99 % . doside A , baiyunoside , pterocaryoside A and B , 7 . ( canceled ) mukurozioside, thaumatin , monellin , mabinlins I and II , 8 . The composition of claim 1 , wherein the pectin is phlomisoside I , periandrin I , abrusoside A , and cyclocari present in the composition at a concentration ranging from oside 1 , mogroside IV , mogroside V , or combinations about 50 ppm to about 4000 ppm . thereof. 9 . ( canceled ) 25 . The beverage of claim 24 , wherein the non -nutritive 10 . The composition of claim 1 , wherein the first xanthan sweetener is a steviol glycoside selected from the group gum is present in the composition at a concentration ranging consisting of stevioside, rebaudioside A , rebaudioside B , from about 0 .01 ppm to about 3000 ppm . rebaudioside C , rebaudioside D , rebaudioside E , rebaudio 11 . (canceled ) side F , rebaudioside G , rebaudioside H , rebaudioside 1 , 12 . The composition of claim 1 , wherein the first xanthan rebaudioside J, rebaudioside K , rebaudioside L , rebaudio gum has an average molecular weight ranging from about side M , rebaudioside N , rebaudioside O , rebaudioside P , 6 ,000 , 000 Da to about 10 , 000 , 000 Da . rebaudioside Q , steviolbioside, dulcoside A , and combina 13 . The composition of claim 1 , wherein the first xanthan tions thereof. gum has an average molecular weight ranging from about 26 . ( canceled ) 25 , 000 ,000 Da to about 40 , 000 ,000 Da . 27 . The beverage of claim 22 , wherein the beverage is a 14 . The composition of claim 12 , further comprising a carbonated beverage , a non -carbonated beverage , a fountain second xanthan gum , wherein the second xanthan gum has beverage , a frozen beverage , a frozen carbonated beverage , an average molecular weight ranging from about 25, 000 ,000 a fruit juice , a fruit juice - flavored drink , a fruit - flavored Da to about 40 ,000 , 000 Da . drink , a cola beverage, a sports drink , an energy drink , a 15 . The composition of claim 1 , wherein the pectin has an fortified / enhanced water drink , a flavored water, a soy drink , average molecular weight ranging from about 50 ,000 Da to a vegetable drink , a grain - based drink , a malt beverage, a about 300 , 000 Da . fermented drink , a yogurt drink , kefir, a coffee beverage, a 16 . ( canceled ) tea beverage , a dairy beverage , a smoothie drink , a caffein 17 . The composition of claim 1 , comprising: ated energy drink , or an alcoholic beverage . ( 1 ) from about 100 ppm to about 300 ppm of the pectin ; 28 . A method for improving mouthfeel of a beverage , and comprising adding to the beverage : ( 2 ) from about 0 .01 ppm to about 100 ppm of the first ( 1 ) a pectin having an average molecular weight ranging xanthan gum . from about 50 ,000 Da to about 400 , 000 Da ; and 18 . The composition of claim 14 , comprising : ( 2 ) a first xanthan gum having an average molecular ( 1 ) from about 100 ppm to about 300 ppm of the pectin ; weight ranging from about 3 ,000 , 000 Da to about ( 2 ) from about 0 .01 ppm to about 100 ppm of the first 35 ,000 ,000 Da. xanthan gum ; and