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Us 2019 / 0133170 A1 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 8 . 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 - 7- 7 - 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 P. 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 ws XX OptimizerSetpoint(#4) 00xYX00: . 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 *V -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 K . Good m . www Y Figure18 OptimizerSetpoint(#16) V2 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 , , , , 1 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
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