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(11) EP 1 392 129 B1

(12) EUROPEAN PATENT SPECIFICATION

(45) Date of publication and mention (51) Int Cl.: of the grant of the patent: A23L 1/09 (2006.01) A23L 1/236 (2006.01) 09.03.2011 Bulletin 2011/10 A23L 2/00 (2006.01) A23L 2/52 (2006.01) A23L 2/60 (2006.01) (21) Application number: 02734018.1 (86) International application number: (22) Date of filing: 23.04.2002 PCT/US2002/012483

(87) International publication number: WO 2002/087358 (07.11.2002 Gazette 2002/45)

(54) USE OF E RYTHRITOL AND D- TAGATOSE IN ZERO- OR LOW-CALORIE BEVERAGES AND FOOD PRODUCTS VERWENDUNG VON ERYTHITOL UND D-TAGATOSE IN KALORIENARME GETRÄNKE UND LEBENSMITTELPRODUKTEN UTILISATION D’ERYTHRITOL ET DE D-TAGATOSE DANS DES BOISSONS ET PRODUITS ALIMENTAIRES A ZERO CALORIE OU A BASSES CALORIES

(84) Designated Contracting States: • BELL, Zena AT BE CH CY DE DK ES FI FR GB GR IE IT LI LU Hartsdale, NY 10530 (US) MC NL PT SE TR •ROY,Glenn Designated Extension States: Beacon, NY 12508 (US) AL LT LV MK RO SI • MUTILANGI, William Peekskill, NY 10566 (US) (30) Priority: 01.05.2001 US 845281 • HIRS, Rein 31.10.2001 US 334770 P Mahopac, NY 10541 (US) • GIVEN, Peter (43) Date of publication of application: Ridgefield, CT 06877 (US) 03.03.2004 Bulletin 2004/10 (74) Representative: Bassil, Nicholas Charles et al (73) Proprietor: PepsiCo, Inc. Kilburn & Strode LLP Purchase, 20 Red Lion Street New York 10577 (US) London WC1R 4PJ (GB)

(72) Inventors: (56) References cited: • LEE, Thomas WO-A-00/42865 WO-A-01/28357 Scarsdale, NY 10583 (US) WO-A-99/30577 WO-A-99/34689 • OLCESE, Gino Scarsdale, NY 10583 (US)

Note: Within nine months of the publication of the mention of the grant of the European patent in the European Patent Bulletin, any person may give notice to the European Patent Office of opposition to that patent, in accordance with the Implementing Regulations. Notice of opposition shall not be deemed to have been filed until the opposition fee has been paid. (Art. 99(1) European Patent Convention). EP 1 392 129 B1

Printed by Jouve, 75001 PARIS (FR) 1 EP 1 392 129 B1 2

Description ing sweetener blends. "Blending the Taste Sensation", Liquid Foods Int’1., vol. 3, no. 1, p. 31 (1999). For exam- BACKGROUND OF THE INVENTION ple, PepsiONE® (aspartame/acesulfame-K), Coke Light®* (aspartame/acesulfame-K or sodium cyclamate/ Field of the Invention 5 acesulfame-K/aspartame) and Diet Rite Cola® (sucralose/acesulfame-K)all contain sweetener blends. Sweet- [0001] This invention relates to the use of a combina- ener blending can also enhance the shelf-life of diet cola, tion of a sugar alcohol and D- tagatose in a variety of zero- especially in cases where aspartame is used as a key or low-calorie beverages and food products. This inven- sweetener. For example, most soda fountain diet colas tion particularly relates to a method of improving the taste 10 in the United States contain aspartame, acesulfame-K, of zero- or low- calorie beverages and food products, i.e., and sodium saccharin. When aspartame degrades, the achieving a taste similar to that of a full- calorie beverage other two stable sweeteners maintain a certain degree or food product, by including a blend of non-nutritive of sweet taste. sweeteners, a sugar alcohol and D-tagatose in a zero- [0006] Another option is to include flavor enhancing or low-calorie beverage or food product. This invention 15 additives. A myriad of such flavor enhancing additives also particularly relates to the use of a combination of a have been identified to date. U.S. Patent Nos. 4,902,525 sugar alcohol and D-tagatose to achieve a high quality and 6,066,345, JPA 7-274829 and EP 0 759 273 relate zero- or low-calorie frozen carbonated beverage. This to the addition of erythritol to beverages for purposes of invention further relates to beverages and food products flavor enhancement. Additionally, D-tagatose is known which include both a sugar alcohol and D-tagatose. 20 to produce improved flavor and mouthfeel at low doses with combinations of intense sweeteners. Related Background Art [0007] Efforts in the beverage industry in the United States and abroad have produced taste-improved diet [0002] Zero- or low-calorie beverages and food prod- products. To date, however, there is simply no effective ucts are very popular. Such diet products typically con- 25 method of significantly improving the taste of zero- or tain, singularly or in blends, non-nutritive sweeteners low-calorie beverages and food products, i.e., achieving such as aspartame, acesulfame- K, saccharin, sucralose a taste similar or identical to that of full-calorie beverages and cyclamate. While consumers do not have to worry and food products. about calories, non-nutritive sweeteners are known to [0008] In addition, further problems arise when at- impart a taste different from that of full-calorie counter- 30 tempting to achieve zero- or low-calorie frozen carbon- parts. So-called "diet taste" is commonly described as ated beverages (FCBs), which are semi-frozen carbon- slow onset but lingering sweetness accompanied with a ated drinks dispensed from a FCB dispenser. Such bev- bitter and/or metallic undesirable aftertaste and a watery erages require bulk solutes to stabilize small ice crystals mouthfeel. Due to the greatly reduced sugar solid con- and to trap carbon dioxide for a good taste and a smooth tent, diet drinks also lack the body and/or thickness per- 35 texture. The most commonly employed bulk solute issug- ception associated with full-calorie drinks. G. R. Shore, ar. However, sugar is caloric and is therefore not suitable et al., "Taste and Mouthfeel in Low Calorie Soft Drinks", for the formulation of zero- or low-calorie FCBs. Sugar Contribution of Low- and Non-Volatile Materials to the alcohols, which are known to mimic the bulk properties Flavor of Foods, W. Pickenhagen, ed., Allured Publishing of ordinary sugars and have fewer calories, also are less Corp., pp. 119-123 (1996). 40 sweet and most have undesirable gastrointestinal effects [0003] Zero- or low-calorie beverages and food prod- when ingested at comparable levels to sugars. Thus, ucts with tastes similar to those of full-calorie products making diet FCBs has been very difficult due to the need are very desirable and have been sought after for quite for both bulk solutes and zero or low calories. some time. Currently, however, methods of improving WO00/42865 discloses a ready-to-eat cereal having a taste have fallen short of achieving a taste similar to full- 45 sugar coating comprising D-tagatose, either alone or in calorie products. combination with at least one poyol. The document also [0004] One optionis to blend non- nutritive sweeteners. discloses processes for preparing such a cereal. Many blends (e.g., aspartame and acesulfame- K) impart WO01/28357 discloses sugar substitutes which com- a higher degree of sweetness than individual sweeteners prise a particular combination of an intense sweetener on an equal concentration basis. This synergistic effect 50 with a traditional bulk sweetener. WO99/34689 discloses results in sparing the amount of sweetener used in a giv- the use of D- tagatose as a synergiser and flavor enhanc- en application and is therefore referred to as quantitative er. synergy. Blending also causes another kind of synergy, referred to as qualitative synergy, because the taste qual- SUMMARY OF THE INVENTION ity of the blend often is more rounded and of less bitter/ 55 metallic off-taste. [0009] This invention is directed to a method of improv- [0005] The beverage industry has taken advantage of ing the taste of a diet beverage comprising the step of these synergies and marketed many diet colas contain- including in the diet beverage (a) at least one and pref-

2 3 EP 1 392 129 B1 4 erably a blend of non-nutritive sweeteners, (b) erythritol ucts. According to the present invention, it is possible to and (c) D-tagatose. According to certain preferred em- achieve a diet beverage or food product with a taste that bodiments of the present invention, the beverage is a is substantially similar or identical to that of a full-calorie soft drink such as a cola or lemon- lime soft drink, a foun- beverage or food product. As a result of the present in- tain beverage, a frozen ready- to-drink beverage, a coffee 5 ventive method and, in particular, the combination of beverage, a tea beverage, a powdered soft drink, a liquid sweetener or sweetener blend, erythritol and D- tagatose, concentrate, a flavored water, enhanced water, a fruit overall sweetness, aftertaste duration, mouthfeel and su- juice or a fruit juice flavored drink, a sport drink or an crose-like quality of diet foods and beverages are unex- alcoholic drink. pectedly and advantageously improved. [0010] The present invention is also directed to a meth- 10 [0016] According to the first embodiment of the present od of improving the taste of a diet food product comprising invention, the taste of a diet beverage is improved by the step of including in the diet food product (a) at least including in the beverage (a) at least one non-nutritive one and preferably a blend of non-nutritive sweeteners, sweetener, (b) erythritol and (c) D-tagatose. Beverages (b) erythritol and (c) D- tagatose. According to certain pre- include, without limitation, carbonated soft drinks, foun- ferred embodiments of the present invention, the food 15 tain beverages, frozen ready-to-drink beverages, coffee product is a confection, dairy product, gelatin, pudding, beverages, tea beverages, powdered soft drinks, as well cake mix, cereal or cereal-based product or baked good. as liquid concentrates, flavored waters, enhanced wa- [0011] This invention is further directed to a method of ters, fruit juice and fruit juice flavored drinks, sport drinks making a diet frozen carbonated beverage comprising and alcoholic products. The beverage may be carbonat- the step of combining (a) at least one and preferably a 20 ed or noncarbonated. In a preferred embodiment of the blend of non-nutritive sweeteners, (b) erythritol and (c) present invention, the beverage is a carbonated colafla- D-tagatose. Additionally, the invention is directed to a vored soft drink or a frozen carbonated beverage (FCB). diet frozen carbonated beverage comprising (a) at least [0017] While it is believed that the combination of a one and preferably a blend of non-nutritive sweeteners, single non-nutritive sweetener, erythritol and D-tagatose (b) erythritol and (c) D-tagatose. 25 would lead to improved taste, it is also believed that the [0012] According to certain preferred embodiments of improvement is much more pronounced when using a the present invention, the non-nutritive sweeteners are blend of non- nutritive sweeteners. Therefore, a preferred selected from aspartame, acesulfame salts, saccharins, embodiment of the present invention is directed to a cyclamates, sucralose, alitame, neotame, steviosides, method in which a blend of non-nutritive sweeteners is glycyrrhizin, Lo Han Guo, neohesperidin dihydrochal- 30 employed. The blend of non-nutritive sweeteners lends cone, monatin, monellin, thaumatin, and brazzein and qualitative synergy to the taste of a low-calorie beverage combinations thereof. in which it is included. Any blend of non-nutritive sweet- [0013] The present invention is also directed to diet eners can be employed in the present invention; two-, beverages and food products which include (a) at least three-, four- and five-way blends of non-nutritive sweet- one and preferably a blend of non-nutritive sweeteners, 35 eners are preferred. (b) erythritol and (c) D-tagatose. [0018] Non-nutritive sweeteners suitable for use in the present invention include, without limitation, aspartame, DETAILED DESCRIPTION acesulfame salts such as acesulfame-K, saccharins (e.g., sodium and calcium salts), cyclamates (e.g., sodi- [0014] As used herein, "taste’’ refers to a combination 40 um and calcium salts), sucralose, alitame, neotame, ste- of sweetness perception, temporal effects of sweetness viosides, glycyrrhizin, Lo Han Guo, neohesperidin dihy- perception, i.e., on-set and duration, off-tastes, e.g., bit- drochalcone, monatin, and protein sweeteners such as terness and metallic taste, residual perception (after- thaumatin, monellin and brazzein. Any natural or artificial taste) and tactile perception, e.g., body and thickness. non-nutritivesweetener can be employed for present pur- As used herein, "zero-calorie" means having less than 5 45 poses. As used herein, a "non- nutritive" sweetener is one calories per serving, e.g., per 8 oz. (1 oz= 28,35g or 29,57 which does not provide significant caloric content in typ- ml) for beverages. As used herein, "low-calorie" means ical usage amounts, i.e., less than about 1 calorie per having less than or equal to 40 calories per serving, e.g., serving (8 oz. (1 oz = 28,35 g or 29,57ml) for beverages). per 8 oz. (1 oz= 28,35g or 29,57 ml) for beverages. As [0019] Preferred two-way blends include aspartame/ used herein, "diet" refers to either "zero- calorie" or "low- 50 acesulfame-K, sodium saccharin/ sodium cyclamate and calorie". What is more, "reduced calorie" means having sucrulose/acesulfame-K. Preferred three-way blends in- a reduced number of calories as compared with a full- clude aspartame/acesulfame-K/sodium saccharin, as- calorie counterpart; more particularly, "reducedpartame/acesulfame-K/sucralose, aspartame/acesul- calorie" typically means having at least a 25% reduction fame-K/sodium cyclamate, aspartame/sodium saccha- in calories per serving, e.g., per 8 oz. (1 oz= 28,35g or 55 rin/sucralose, sucralose/sodium saccharin/sodium cy- 29,57 ml) for beverages. clamate and acesulfame-K/sodium cyclamate/sucra- [0015] The present invention is first directed to a meth- lose. Preferred four-way blends include aspartame/ace- od of improving the taste of diet beverages and food prod- sulfame-K/sodium saccharin/sodium cyclamate, acesul-

3 5 EP 1 392 129 B1 6 fame-K/sodium saccharin/sodium cyclamate/sucralose, nutritive sweetener, (b) erythritol and (c) tagatose. D- aspartame/accsulfame-K/sodium cyclamate/sucralose Again, a preferred embodiment contemplates the use of and aspartame/acesulfame-K/sodium saccharin/sucra- a blend of non-nutritive sweeteners. Such food products lose. Preferred five-way blends include aspartame/acc- include, without limitation, confections, dairy products, sulfame-K/sodium saccharin/sodium cyclamate/sucra- 5 gelatins, puddings, cake mixes, cereals and cereal- lose. based products and baked goods. In a preferred embod- [0020] One of ordinary skill in this art will readily ap- iment of the present invention, the food product is a gel- preciate that non-nutritive sweeteners may be combined atin dessert. All of the above discussion related to the in various ratios to form a non- nutritive sweetener blend inclusion of a non-nutritive sweetener blend, erythritol suitable for use in the present invention. Precise ratios 10 and D-tagatose in a diet beverage is applicable to diet of non-nutritive sweeteners depend on the combination food products. of sweeteners used in a given blend and the desired over- [0026] Additional embodiments of the present inven- all sweetness for a given application. Appropriate ratios tion are directed to diet beverages and food products can be readily determined by one of ordinary skill in this which include (a) at least one and preferably a blend of art. 15 non-nutritive sweeteners, (b) erythritol and (c) D-taga- [0021] One of ordinary skill in this art will also readily tose as set forth above. A preferred embodiment is di- appreciate that the amount of the blend of non-nutritive rected to a diet frozen carbonated beverage (FCB). Yet sweeteners in a finished beverage will vary depending another embodiment is directed to a method of making on a variety of factors such as the desired overall sweet- such a FCB. ness for a given application. Appropriate amounts can 20 [0027] Another embodiment of the present invention be readily determined by one of ordinary skill in this art. is directed to a sweetener ’ composition comprising (a) [0022] In addition to the non-nutritive sweetener or at least one and preferably a blend of non- nutritive sweet- sweetener blend, erythritol is included in a diet beverage eners, (b) erythritol and (c) D- tagatose as set forth above. in order to improve the overall taste. The use of erythritol [0028] It is possible to include any other ingredients blocks the lingering sweetness and the bitter/ metallic af- 25 typically used in diet beverages and food products in ap- tertaste associated with the use of non-nutritive sweet- propriate amounts in the diet beverages and food prod- eners. Typically, the erythritol is included in an amount ucts of the present invention. For example, in the diet from about 0.1% to 3.5% of the finished beverage by frozen carbonated beverages of the present invention, it weight. Erythritol, i.e., mesoerythritol, is especially pre- is possible to include other ingredients typically found in ferred for use in the present invention. Typically, erythritol 30 such beverages. Such other ingredients include, without is included in an amount from about 0.1 % to 3.5% of the limitation, acidulants, flavors, soluble low-calorie fibers finished beverage by weight, preferably from about 0.2% suchas polydextrose,Fibersol®, or arabinogalactan,chi- to 2.5% of the finished beverage by weight. tosan, chitin, xanthan, pectin, cellulosics, konjac, gum [0023] D-tagatose is also included in the diet beverage arabic, modified starch, soy fiber, inulin, inulose, hydro- in order to improve the overall taste. The use of D-taga- 35 lyzed guar, guar gum, beta-glucan, carageenan, locust tose enhances mouthfeel (also referred to as body, thick- bean gum, alginate, polyglycol alginate, foam stabilizing ness or delocalization of sweetness). D-tagatose is in- agents such as yucca or yucca/quillaia extracts, salts cluded in an amount from about 0.1% to 1.0% of the such as sodium, calcium and potassium chlorides, food finished beverage by weight, preferably 0.2% to 0.9% of grade surfactants such as monoglycerides, diglycerides, the finished beverage by weight, and most preferably 40 lecithin and fractions thereof, and synthetic surfactants 0.3% to 0.6% of the finished beverage by weight. such as Tweens®, Spans®, diacetyltartaric esters, citric [0024] The non-nutritive sweetener or sweetener acid esters, etc. blend provides no appreciative caloric content to a diet [0029] It is additionally possible to include in a bever- beverage. Based on the use level of both the sugar al- age or food product, a combination of at least one non- cohol and the D-tagatose in the present invention, use 45 nutritive sweetener, erythritol, D-tagatose and at least of these ingredients does not have a significant impact one nutritive sweetener in order to achieve good tasting, on the total caloric content of a beverage sweetened as diet or reduced calorie beverages or food products. Any set forth in the present invention. For example, erythritol, nutritive sweetener is suitable for use; as used herein, a a 4-carbon sugar alcohol, which can be obtained from "nutritive" sweetener is one which provides significant Cerestar (Hammond, Indiana), is reported to generate 50 caloric content in typical usage amounts, i.e., more than almost no calories (0.2 calorie/g). D-tagatose, which can about 1 calorie per serving (8 oz. (1 oz = 28,35 g or 29,57 be obtained from Arla Foods (Union, New Jersey), is re- ml) for beverages). Suchsweeteners include, without lim- ported to impart about 1.5 calories/g. It should be noted itation, fructose, sucrose, dextrose, maltose, trehalose, that both erythritol and D-tagatose do impart a certain rhamnose, corn syrups and fructo-oligosaccharides. All degree of sweetness to the overall beverage. 55 of the above discussion related to the inclusion of a non- [0025] Another embodiment of the present invention nutritive sweetener blend, sugar alcohol and D- tagatose is directed to improving the taste of a diet food product in a diet beverage is applicable to reduced calorie prod- by including in the food product (a) at least one non- ucts.

4 7 EP 1 392 129 B1 8

[0030] The examples which follow are intended as an (continued) illustration of certain preferred embodiments of the in- ingredient (g) vention, and no limitation of the invention is implied. cola flavors 38.63 EXAMPLE 1 5 aspartame 2.72

[0031] A 2-liter syrup for use in making a finished cola acesulfame-K0.66 drinkwas prepared. The ingredients listed in Table 1 were sodium saccharin 0.468 added in sequence to approximately 1-1.5 L purified water with stirring. 10 erythritol 26.4 D-tagatose 52.8 Table 1.

ingredient (g) [0034] Purified water was added until the syrup was 2 liters in volume. Then, 50 mL portions of the syrup were sodium benzoate 2.04 15 added respectively to 250 mL portions of carbonated wa- phosphoric acid 4.41 ter, i.e., a five-plus-one "throw", to obtain finished cola caffeine 1.27 drinks. The drinks were sealed, shaken several times and aged in a temperature- controlled (90°F) room. Drinks citric acid 1.63 were pulled at regular intervals and evaluated by a panel 20 cola flavors 38.63 of experts in cola taste. Drinks made according to this example were judged as providing a taste extremely aspartame 1.63 close to that of a regular or full- calorie cola drink control. acesulfame-K0.528

sodium saccharin 0.42 25 EXAMPLE 3

sodium cyclamate 4.2 [0035] A 2-liter syrup for use in making a finished cola erythritol 24.0 drinkwas prepared. The ingredients listed in Table 3 were added in sequence to approximately 1-1.5 L purified wa- D-tagatose 48.0 ter with stirring. 30

[0032] Purified water was added until the syrup was 2 Table 3. liters in volume. Then, 50 mL portions of the syrup were ingredient (g) added respectively to 250 mL portions of carbonated wa- sodium benzoate 2.04 ter, i.e., a five-plus-one "throw", to obtain finished cola 35 drinks. The drinks were sealed, shaken several times phosphoric acid 4.41 and aged in a temperature- controlled [32°C(90°F)] room. caffeine 1.27 Drinks were pulled at regular intervals and evaluated by a panel of experts in cola taste. Drinks made according citric acid 1.63 to this example were judged as providing a taste extreme- 40 cola flavors 38.63 ly close to that of a regular or full- calorie cola drink control. acesulfame-K1.836 EXAMPLE 2 sodium cyclamate 4.488 sodium saccharin 0.912 [0033] A 2-liter syrup for use in making a finished cola 45 drinkwas prepared. The ingredients listed in Table 2 were sucralose 0.516 added in sequence to approximately 1-1.5 L purified wa- erythritol 24.0 ter with stirring. D-tagatose 48.0 Table 2. 50 ingredient (g) [0036] Purified water was added until the syrup was 2 sodium benzoate 2.04 liters in volume. Then, 50 mL portions of the syrup were added respectively to 250 mL portions of carbonated wa- phosphoric acid 4.41 ter, i.e., a five-plus-one "throw", to obtain finished cola 55 caffeine 1.27 drinks. The drinks were sealed, shaken several times and aged at room temperature for 4 weeks. Drinks were citric acid 1.63 evaluated by trained panelists. Drinks made according

5 9 EP 1 392 129 B1 10 to this example exhibited no statistical differences as extremely close to that of a regular or full-calorie cola compared to a full- calorie cola with respect to sweetness, drink control. mouthfeel and cola flavor. EXAMPLE 8 EXAMPLE 4 5 [0041] Cola drinks were prepared in the same manner [0037] Cola drinks were prepared in the same manner as in Example 1 except insofar as a three-way blend of as in Example 1 except insofar as a five-way blend of aspartame/acesulfame-K/sodium saccharin was used. aspartame/acesulfame-K/sodium saccharin/sodium cy- Sodium saccharin was included in an amount from 35-45 clamate/sucralose was used. Sodium saccharin was in- 10 ppm, e.g., 40 ppm, in the finished cola drinks. The ratio cluded in an amount from 30-40 ppm, e.g., 35 ppm, in of aspartame/acesulfame-K/sodium saccharin, with the the finished cola drinks. The ratio of aspartame/acesul- amount of sodium saccharin being one, was 5.25-6.05 : fame-K/sodium saccharin/sodium cyclamate/sucralose, 1.25-1.55 : 1. Drinks made according to this example with the amount of sodium saccharin being one, was were judged as providing a taste extremely close to that 2.50-3.0 : 1.0-1.5 : 1 : 4.0-8.0 : 0.3-0.8. Drinks made ac- 15 of a regular or full-calorie cola drink control. cording to this example were judged as providing a taste extremely close to that of a regular or full-calorie cola EXAMPLE 9 drink control. [0042] Cola drinks were prepared in the same manner EXAMPLE 5 20 as in Example 1 except insofar as a three-way blend of aspartame/acesulfame-K/sucralose was used. Sucra- [0038] Cola drinks were prepared in the same manner lose was included in an amount from 45-55 ppm, e.g., as in Example 1 except insofar as a four-way blend of 50 ppm, in the finished cola drinks. The ratio of aspar- aspartame/acesulfame-K/sodium saccharin/sodium cy- tame/acesulfame-K/sucralose, with the amount of sucra- clamate was used. Sodium saccharin was included in an 25 lose being one, was 1.8-2.8 : 1.2-1.5 : 1. Drinks made amount from 30-40 ppm, e.g., 35 ppm, in the finished according to this example were judged as providing a cola drinks. The ratio of aspartame/acesulfame-K/sodi- taste extremely close to that of a regular or full-calorie um saccharin/sodium cyclamate, with the amount of so- cola drink control. dium saccharin being one, was 3.25-4.25 : 1.00-1.50 : 1 : 8-11. Drinks made according to this example were 30 EXAMPLE 10 judged as providing a taste extremely close to that of a regular or full-calorie cola drink control. [0043] Cola drinks were prepared in the same manner as in Example 1 except insofar as a three-way blend of EXAMPLE 6 aspartame/acesulfame-K/sodium cyclamate was used. 35 Acesulfame-K was included in an amount from 40-70 [0039] Cola drinks were prepared in the same manner ppm, e.g., 55 ppm, in the finished cola drinks. The ratio as in Example 1 except insofar as a four-way blend of of aspartame/acesulfame-K/sodium cyclamate, with the acesulfame-K/sodium saccharin/sodium cyclamate/su- amount of acesulfame-K being one, was 3.5-4.5 : 1 : cralose was used. Sodium saccharin was included in an 6.0-8.0. Drinks made according to this example were amount from 70-80 ppm, e.g., 75 ppm, in the finished 40 judged as providing a taste extremely close to that of a cola drinks. The ratio of acesulfame- K/sodium saccharin/ regular or full-calorie cola drink control. sodium cyclamate/sucralose, with the amount of sodium saccharin being one, was 1.5-2.5 : 1 : 4.0-6.0 : 0.4-0.8. EXAMPLE 11 Drinks made according to this example were judged as providing a taste extremely close to that of a regular or 45 [0044] Cola drinks were prepared in the same manner full-calorie cola drink control. as in Example 1 except insofar as a three-way blend of acesulfame-K/sodium saccharin/sucralose was used. EXAMPLE 7 Sodium saccharin was included in an amount from 35-75 ppm, e.g., 40 ppm, in the finished cola drinks. The ratio [0040] Cola drinks were prepared in the same manner 50 of acesulfame-K/sodium saccharin/sucralose, with the as in Example 1 except insofar as a four-way blend of amount of sodium saccharin being one, was 1.0-2.5 : 1 : aspartame/acesulfame-K/sodium saccharin/sucralose 1.5-2.5. Drinks made according to this example were was used. Sodium saccharin was included in an amount judged as providing a taste extremely close to that of a from 25-45 ppm, e.g., 35 ppm, in the finished cola drinks. regular or full-calorie cola drink control. The ratio of aspartame/ acesulfame-K/sodium saccharin/ 55 sucralose, with the amount of sodium saccharin being EXAMPLE 12 one, was 3.7-4.1 : 1.2-1.7 : 1 : 0.4-0.8. Drinks made according to this example were judged as providing a taste [0045] Cola drinks were prepared in the same manner

6 11 EP 1 392 129 B1 12 as in Example 1 except insofar as a three-way blend of atose (2B), and both erythritol and D- tagatose (2C) were acesulfame-K/sodium saccharin/sodium cyclamate was omitted, respectively. Drinks were evaluated by a panel used. Sodium saccharin was included in an amount from of experts in cola taste. Drinks made according to these 45-60 ppm, e.g., 55 ppm, in the finished cola drinks. The comparative examples were judged as failing to provide ratio of acesulfame-K/sodium saccharin/sodium cycla- 5 a taste extremely close to that of a regular or full- calorie mate, with the amount of sodium saccharin being one, cola drink control, i.e., the drinks exhibited "diet taste". was 1.5-2.5 : 1 : 6.0-8.0. Drinks made according to this example were judged as providing a taste extremely COMPARATIVE EXAMPLES 3A-3C close to that of a regular or full- calorie cola drink control. 10 [0051] Cola drinks were prepared in the same manner EXAMPLE 13 as in Example 3, except insofar as erythritol (3A), D-tagatose (3B), and both erythritol and D- tagatose (3C) were [0046] Cola drinks were prepared in the same manner omitted, respectively. Drinks were evaluated by a panel as in Example 1 except insofar as a two-way blend of of experts in cola taste. Drinks made according to these aspartame/acesulfame-K was used. Aspartame was in- 15 comparative examples were judged as failing to provide cluded in an amount of about 300 ppm, while acesulfame- a taste extremely close to that of a regular or full- calorie K was included in an amount of about 95 ppm in the cola drink control, i.e., the drinks exhibited "diet taste’’. finished cola drinks. Drinks made according to this example were judged as providing a taste extremely close EXAMPLE 16 to that of a regular or full-calorie cola drink control. 20 [0052] To 3.8 litres (a gallon) of unsweetened Diet EXAMPLE 14 Mountain Dew® base, erythritol (2.5% by weight of finished drink) and D-tagatose (0.9% by weight of finished [0047] Cola drinks were prepared in the same manner drink) were added, and the solution was stirred until com- as in Example 1 except insofar as a two-way blend of 25 plete dissolution occurred. Aspartame (400 ppm per fin- sodium saccharin/sodium cyclamate was used. Sodium ished drink) was then added, and again the solution was saccharin and sodium cyclamate were included in a ratio stirred until complete dissolution. The syrup thus pre- of about 1:10 in the finished cola drinks. Drinks made pared was placed into a frozen carbonated beverage ma- according to this example were judged as providing a chine (Cornelius, V3, Wisconsin) in a 1 plus 5 throw (1 taste extremely close to that of a regular or full-calorie 30 part syrup with 5 parts carbonated water). The resulting cola drink control. FCB has good carbon dioxide overrun, smooth, creamy mouthfeel and great taste. In addition, the syrup can be EXAMPLE 15 successively run through the FCB machine to consistently achieve a high quality FCB. [0048] Cola drinks were prepared in the same manner 35 as in Example 1 except insofar as a two-way blend of EXAMPLE 17 sucralose/acesulfame-K was used. Sucralose was included in an amount of about 160 ppm, while acesulfame- [0053] To 3.8 litres (a gallon) of unsweetened Diet K was included in an amount of about 122 ppm in the Mountain Dew® base, erythritol, (2.5% by weight of fin- finished cola drinks. Drinks made according to this ex- 40 ished drink) and D-tagatose (0.9% by weight of finished ample were judged as providing a taste extremely close drink) were added, and the solution was stirred until com- to that of a regular or full-calorie cola drink control. plete dissolution occurred. Acesulfame-K (60 ppm per finished drink) and sucralose (60 ppm per finished drink) COMPARATIVE EXAMPLES 1A-1C were then added, and again the solution was stirred until 45 complete dissolution. The syrup thus prepared was [0049] Cola drinks were prepared in the same manner placed into a frozen carbonated beverage machine (Cor- as in Example 1, except insofar as erythritol (1A), D-tag- nelius, V3, Wisconsin) in a 1 plus 5 throw (1 part syrup atose (1B), and both erythritol and D- tagatose (1C) were with 5 parts carbonated water). The resulting FCB has omitted, respectively. Drinks were evaluated by a panel good carbon dioxide overrun, smooth, creamy mouthfeel of experts in cola taste. Drinks made according to these 50 and great taste. In addition,the syrup can be successively comparative examples were judged as failing to provide run through the FCB machine to consistently achieve a a taste extremely close to that of a regular or full- calorie high quality FCB. cola drink control, i.e., the drinks exhibited "diet taste". COMPARATIVE EXAMPLE 4 COMPARATIVE EXAMPLES 2A-2C 55 [0054] To 3.8 litres (a gallon) of unsweetened Diet [0050] Cola drinks were prepared in the same manner Mountain Dew® base, erythritol (3.4% by weight of fin- as in Example 2, except insofar as erythritol (2A), D-tag- ished drink) was added, and the solution was stirred until

7 13 EP 1 392 129 B1 14 complete dissolution occurred. Aspartame (400 ppm per sulfame-K, sodium saccharin, sodium cyclamate finished drink) was then added, and again the solution and sucralose. was stirred untilcomplete dissolution. The syrup thus prepared was placed into a frozen carbonated beverage ma- 5. The method according to any preceding claim, chine (Cornelius, V3, Wisconsin) in a 1 plus 5 throw (1 5 wherein the erythritol is present in an amount of 0.1 part syrup with 5 parts carbonated water). The resulting % to about 3.5% based on finished diet beverage FCB has good carbon dioxide overrun, mouthfeel and weight, preferably in an amount of about 0.2% to taste. However, a good quality FCB is not consistently about 2.5% based on finished diet beverage weight. achieved upon successive run through of the syrup thus prepared; after a second or third run through, the nozzle 10 6. The method according to any preceding claim, chamber freezes and/or other problems arise which pre- wherein the D-tagatose is present in an amount of vent FCB from being dispensed from the FCB machine. about 0.1 % to about 1.0% based on finished diet beverage weight, preferably in an amount of about EXAMPLE 18 0.2% to about 0.9% based on finished diet beverage 15 weight. [0055] A frozen carbonated beverage was prepared in the same manner as in Example 17 except insofar as 7. The method according to claim 6, wherein the D- 2.0% fructose based on finished beverage weight was tagatose is present in an amount of about 0.3% to also included in the FCB. Drinks made according to this about 0.6% based on finished low- calorie beverage example were judged as providing a taste extremely20 weight. close to that of a regular or full-calorie FCB control. 8. The method according to claim 1, wherein said beverage is selected from the group consisting of soft Claims drinks, fountain beverages, frozen ready-to-drink 25 beverages, coffee beverages, tea beverages, pow- 1. A method of improving the taste of a diet beverage dered soft drinks, liquid concentrates, flavoured wa- comprising the step of including in said diet beverage ters, enhanced waters, fruit juice and fruit juice fla- (a) at least one non-nutritive sweetener, (b) erythritol voured drinks, sport drinks and alcoholic drinks. and (c) D-tagatose. 30 9. The method according to claim 8, wherein said bev- 2. The method according to claim 1, wherein the at least erage is a soft drink selected from the group consist- one non-nutritive sweetener is selected from the ing of cola and lemon-lime soft drinks. group consisting of aspartame, acesulfame salts, saccharins, cyclamates, sucralose, alitame, neo- 10. A diet beverage comprising (a) at least one non- nu- tame, steviosides, glycyrrhizin, Lo Han Guo, neo- 35 tritive sweetener, (b) erythritol and (c) D-tagatose. hesperidin dihydrochalcone, monatin, monellin, thaumatin and brazzein. 11. The diet beverage according to claim 10, wherein the at least one non-nutritive sweetener is selected 3. The method according to claim 1, wherein the at least from the group consisting of aspartame, acesulfame one non-nutritive sweetener is a two-, three-, four-, 40 salts, saccharins, cyclamates, sucrose, alitame, ne- or five-way blend of non-nutritive sweeteners. otame, steviosides, glycyrrhizin, Lo Han Guo, rico- hesperidin dihydrochalcone, monatin, monellin, 4. The method according to claim 3, wherein the blend thaumatin and brazzein. of non-nutritive sweeteners comprises (a) aspartame and acesulfame-K, (b) sodium saccharin and 45 12. The diet beverage according to claim 10, wherein sodium cyclamate, (c) acesulfame- K and sucralose, the at least one non-nutritive sweetener is a two-, (d) aspartame, acesulfame- K and sodium saccharin, three-, four- or five -way blend of non- nutritive sweet- (e) sucralose, sodium saccharin and sodium cycla- eners. mate, (f) acesulfame-K, sodium cyclamate and sucralose, (g) aspartame, acesulfame-K and sucra- 50 13. The diet beverage according to claim 12, wherein lose, (h) aspartame, acesulfame-K and sodium cy- the blend of non-nutritive sweeteners comprises (a) clamate, (i) aspartame, sodium saccharin and su- aspartame and acesulfame-K, (b) sodium saccharin cralose, (j) aspartame, acesulfame-K, sodium sac- and sodium cyclamate, (c) acesulfame- K and sucra- charin and sodium cyclamate, (k) aspartame, ace- lose, (d) aspartame, acesulfame- K and sodium sac- sulfame-K, sodiumsaccharin and sucralose, (1) ace- 55 charin, (e) sucralose, sodium saccharin and sodium sulfame-K, sodium saccharin, sodium cyclamate cyclamate, (f) acesulfame-K, sodium cyclamate and and sucralose, (m) aspartame acesulfame-K, sodi- sucralose, (g) aspartame, acesulfame-K and sucra- um cyclamate and sucralose, or (n) aspartame, ace- lose, (h) aspartame, acesulfame-K and sodium cy-

8 15 EP 1 392 129 B1 16

clamate, (i) aspartame, sodium saccharin and su- 23. A method of making a diet frozen carbonated bev- cralose, (j) aspartame, acesulfame-K, sodium sac- erage comprising the step of combining (a) at least charin and sodium cyclamate, (k) aspartame, ace- one non-nutritive sweetener, (b) erythritol and (c) D- sulfame-K, sodiumsaccharin and sucralose, (1) ace- tagatose. sulfame-K, sodium saccharin, sodium cyclamate 5 and sucralose, (m) aspartame acesulfame-K, sodi- 24. The method according to claim 23, wherein the at um cyclamate and sucralose, or (n) aspartame, ace- least one non-nutritive sweetener is aspartame. sulfame-K, sodium saccharin, sodium cyclamate and sucralose. 25. The method according to claim 23, wherein the at 10 least one non-nutritive sweetener is a two-way blend 14. The diet beverage according to any one of claims 10 of acesulfame-K and sucralose. to 13, wherein the erythritol is present in an amount of 0.1% to about 3.5% based on finished diet bever- 26. A diet frozen carbonated beverage comprising (a) at age weight, preferably in an amount of about 0.2% least one non-nutritive sweetener, (b) erythritol and to about 2.5% based on finished diet beverage15 (c) D-tagatose. weight. 27. The diet frozen carbonated beverage according to 15. The diet beverage according to claim 10, wherein claim 26, wherein the at least one non-nutritive the D-tagatose is present in an amount of 0.1% to sweetener is aspartame. about 1.0% based on finished diet beverage weight, 20 preferably in an amount of about 0.2% to about 0.9% 28. The diet frozen carbonated beverage according to based on finished diet beverage weight claim 26, wherein the at least one non-nutritive sweetener is a two-way blend of acesulfame-K and 16. The diet beverage according to claim 15, wherein sucralose. the D-tagatose is present in an amount of about 0.3% 25 to about 0.6% based on finished diet beverage 29. A method of making a reduced calorie beverage weight. comprising the step of combining (a) at least one non-nutritive sweetener, (b) erythritol, (c) D-tagatose 17. The diet beverage according to claim 10, wherein and (d) at least one nutritive sweetener. said beverage is selected from the group consisting 30 of soft drinks, fountain beverages, frozen ready-to- 30. A reduced calorie beverage comprising (a) at least drink beverages, coffee beverages, tea beverages, one non-nutritive sweetener, (b) erythritol, (c) D-tag- powdered soft drinks, liquid concentrates, flavoured atuse and (d) at least one nutritive sweetener. waters, enhanced waters, fruit juice and fruit juice flavoured drinks, sport drinks, and alcoholic drinks. 35 31. A method of making a reduced calorie food product comprising the step of combining (a) at least one 18. The diet beverage according to claim 17, wherein non-nutritive sweetener, (b) erythritol (c) D-tagatose said beverage is a soft drink selected from the group and (d) at least one nutritive sweetener. consisting of cola and lemon-lime soft drinks. 40 32. A reduced calorie food product comprising (a) at 19. A method of improving the taste of a diet food product least one non-nutritive sweetener (b) erythritol, (c) comprising the step of including in said diet food D-tagatose and (d) at least one nutritive sweetener. product (a) at least one non- nutritive sweetener, (b) erythritol and (c) D-tagatose. 45 Patentansprüche 20. A diet food product comprising (a) at least one non- nutritive sweetener, (b) erythritol and (c) D- tagatose. 1. Verfahren zur Verbesserung des Geschmacks eines Diätgetränks, umfassend den Schritt des Einschlie- 21. The diet food product according to claim 20, wherein ßens von (a) mindestens einem nicht-nutritiven Sü- the food product is selected from the group consist- 50 ßungsmittel, (b) Erythritol und (c) D-Tagatose in das ing of confections, dairy products, gelatins, pud- Diätgetränk. dings, cake mixes, cereals and cereal-based products and baked goods. 2. Verfahren nach Anspruch 1, wobei das mindestens eine nicht-nutritive Süßungsmittel ausgewählt ist 22. A sweetener composition comprising (a) at least one 55 aus der Gruppe bestehend aus Aspartam, Acesul- non-nutritive sweetener, (b) erythritol and (c) D-tag- famsalzen, Saccharinen, Cyclamaten, Sucralose, atose. Alitam, Neotam, Steviosiden, Glycyrrhizin, Lo Han Guo, Neohesperidin-Dihydrochalcon, Monatin, Mo-

9 17 EP 1 392 129 B1 18

nellin, Thaumatin und Brazzein. cola- und zitronen-/limonenhaltigen Getränken.

3. Verfahren nach Anspruch 1, wobei das mindestens 10. Ein Diätgetränk umfassend (a) mindestens ein nicht- eine nicht-nutritive Süßungsmittel ein Zwei-, Drei-, nutritives Süßungsmittel, (b) Erythritol und (c) D- Vier- oder Fünffachgemisch aus nicht-nutritiven Sü- 5 Tagatose. ßungsmitteln ist. 11. Diätgetränk nach Anspruch 10, wobei das minde- 4. Verfahren nach Anspruch 3, wobei das Gemisch aus stens eine nicht- nutritive Süßungsmittel ausgewählt nicht-nutritiven Süßungsmitteln (a) Aspartam und ist aus der Gruppe bestehend aus Aspartam, Ace- Acesulfam-K, (b) Natriumsaccharin und Natrium- 10 sulfamsalzen, Saccharinen, Cyclamaten, Sucralo- cyclamat, (c) Acesulfam-K und Sucralose, (d) As- se, Alitam, Neotam, Steviosiden, Glycyrrhizin, Lo partam, Acesulfam-K und Natriumsaccharin, (e) Su- Han Guo, Neohesperidin-Dihydrochalcon, Monatin, cralose, Natriumsaccharin und Natriumcyclamat, (f) Monellin, Thaumatin und Brazzein. Acesulfam-K, Natriumcyclamat und Sucralose, (g) Aspartam, Acesulfam-K und Sucralose, (h) As-15 12. Diätgetränk nach Anspruch 10, wobei das minde- partam, Acesulfam-K und Natriumcyclamat, (i) As- stens eine nicht-nutritive Süßungsmittel ein Zwei-, partam, Natriumsaccharin und Sucralose, (j) As- Drei-, Vier- oder Fünffachgemisch aus nicht-nutriti- partam, Acesulfam-K, Natriumsaccharin und Natri- ven Süßungsmitteln ist. umcyclamat, (k) Aspartam, Acesulfam-K, Natrium- saccharin und Sucralose, (1) Acesulfam- K, Natrium- 20 13. Diätgetränk nach Anspruch 12, wobei das Gemisch saccharin, Natriumcyclamat und Sucralose, (m) As- aus nicht-nutritiven Süßungsmitteln (a) Aspartam partam, Acesulfam-K, Natriumcyclamat und Sucra- und Acesulfam-K, (b) Natriumsaccharin und Natri- lose oder (n) Aspartam, Acesulfam-K, Natriumsac- umcyclamat, (c) Acesulfam- K und Sucralose, (d) As- charin, Natriumcyclamat und Sucralose umfasst. partam, Acesulfam-K und Natriumsaccharin, (e) Su- 25 cralose, Natriumsaccharin und Natriumcyclamat, (f) 5. Verfahren nach einem der vorhergehenden Ansprü- Acesulfam-K, Natriumcyclamat und Sucralose, (g) che, wobei das Erythritol in einer Menge von 0,1% Aspartam, Acesulfam-K und Sucralose, (h) As- bis etwa 3,5% bezogen auf das Gewicht des fertig partam, Acesulfam-K und Natriumcyclamat, (i) As- gestellten Diätgetränks vorliegt, bevorzugt in einer partam, Natriumsaccharin und Sucralose, (j) As- Menge von etwa 0,2% bis etwa 2,5% bezogen auf 30 partam, Acesulfam-K, Natriumsaccharin und Natri- das Gewicht des fertig gestellten Diätgetränks. umcyclamat, (k) Aspartam, Acesulfam-K, Natrium- saccharin und Sucralose, (l) Acesulfam- K, Natrium- 6. Verfahren nach einem der vorhergehenden Ansprü- saccharin, Natriumcyclamat und Sucralose, (m) As- che, wobei die D-Tagatose in einer Menge von etwa partam, Acesulfam-K, Natriumcyclamat und Sucra- 0,1% bis etwa 1,0% bezogen auf das Gewicht des 35 lose oder (n) Aspartam, Acesulfam-K, Natriumsac- fertig gestellten Diätgetränks vorliegt, bevorzugt in charin, Natriumcyclamat und Sucralose umfasst. einer Menge von etwa 0,2% bis etwa 0,9% bezogen auf das Gewicht des fertig gestellten Diätgetränks. 14. Diätgetränk nach einem der Ansprüche 10 bis 13, wobei das Erythritol in einer Menge von 0,1% bis 7. Verfahren nach Anspruch 6, wobei die D-Tagatose 40 etwa 3,5% bezogen auf das Gewicht des fertig ge- in einer Menge von etwa 0,3% bis etwa 0,6% bezo- stellten Diätgetränks vorliegt, bevorzugt in einer gen auf das Gewicht des fertig gestellten kalorien- Menge von etwa 0,2% bis etwa 2,5% bezogen auf armen Getränks vorliegt. das Gewicht des fertig gestellten Diätgetränks.

8. Verfahren nach Anspruch 1, wobei das Getränk aus- 45 15. Diätgetränk nach Anspruch 10, wobei die D-Taga- gewählt ist aus der Gruppe bestehend aus nicht al- tose in einer Menge von 0,1% bis etwa 1,0% bezo- koholischen Getränken, Getränken aus Getränke- gen auf das Gewicht des fertig gestellten Diätge- spendern, gefrorenen trinkfertigen Getränken, Kaf- tränks vorliegt, bevorzugt in einer Menge von etwa feegetränken, Teegetränken, nicht alkoholischen 0,2% bis etwa 0,9% bezogen auf das Gewicht des Getränkepulvern, Flüssigkonzentraten, aromatisier- 50 fertig gestellten Diätgetränks. tem Wasser, angereichertem Wasser, Fruchtsäften und mit Fruchtsaftgeschmack aromatisierten Ge- 16. Diätgetränk nach Anspruch 15, wobei die D-Taga- tränken, Sportgetränken und alkoholischen Geträn- tose in einer Menge von etwa 0,3% bis etwa 0,6% ken. bezogen auf das Gewicht des fertig gestellten Diät- 55 getränks vorliegt. 9. Verfahren nach Anspruch 8, wobei das Getränk ein nicht alkoholisches Getränk ist, das ausgewählt ist 17. Diätgetränk nach Anspruch 10, wobei das Getränk aus der Gruppe bestehend aus nicht alkoholischen ausgewählt ist aus der Gruppe bestehend aus nicht

10 19 EP 1 392 129 B1 20

alkoholischen Getränken, Getränken aus Getränke- Anspruch 26, wobei das mindestens eine nicht-nu- spendern, gefrorenen trinkfertigen Getränken, Kaf- tritive Süßungsmittel ein Zweifachgemisch aus Ace- feegetränken, Teegetränken, nicht alkoholischen sulfam-K und Sucralose ist. Getränkepulvern, Flüssigkonzentraten, aromatisier- tem Wasser, angereichertem Wasser, Fruchtsäften 5 29. Verfahren zur Herstellung eines kalorienreduzierten und mit Fruchtsaftgeschmack aromatisierten Ge- Getränks, umfassend den Schritt des Kombinierens tränken, Sportgetränken und alkoholischen Geträn- von (a) mindestens einem nicht- nutritiven Süßungs- ken. mittel, (b) Erythritol, (c) D-Tagatose und (d) mindestens einem nutritiven Süßungsmittel. 18. Diätgetränk nach Anspruch 17, wobei das Getränk 10 ein nicht alkoholisches Getränk ist, das ausgewählt 30. Kalorienreduziertes Getränk umfassend (a) minde- ist aus der Gruppe bestehend aus nicht alkoholi- stens ein nicht-nutritives Süßungsmittel, (b) Erythri- schen cola- und zitronen-/limonenhaltigen Geträn- tol, (c) D- Tagatose und (d) mindestens ein nutritives ken. Süßungsmittel. 15 19. Verfahren zur Verbesserung des Geschmacks eines 31. Verfahren zur Herstellung eines kalorienreduzierten Diätnahrungsmittelprodukts, umfassend den Schritt Nahrungsmittelprodukts, umfassend den Schritt des des Einschließens von (a) mindestens einem nicht- Kombinierens von (a) mindestens einem nicht- nutri- nutritiven Süßungsmittel, (b) Erythritol und (c) D- tiven Süßungsmittel, (b) Erythritol, (c) D-Tagatose Tagatose in das Diätnahrungsmittelprodukt. 20 und (d) mindestens einem nutritiven Süßungsmittel.

20. Diätnahrungsmittelprodukt umfassend (a) minde- 32. Kalorienreduziertes Nahrungsmittelprodukt umfas- stens ein nicht-nutritives Süßungsmittel, (b) Erythri- send (a) mindestens ein nicht-nutritives Süßungs- tol und (c) D-Tagatose. mittel, (b) Erythritol, (c) D-Tagatose und (d) minde- 25 stens ein nutritives Süßungsmittel. 21. Diätnahrungsmittelprodukt nach Anspruch 20, wobei das Nahrungsmittelprodukt ausgewählt ist aus der Gruppe bestehend aus Konfekten, Molkereipro- Revendications dukten, Gelatine, Puddings, Kuchenbackmischun- gen, Getreide und auf Getreide basierenden Produk- 30 1. Procédé permettant d’améliorer le goût d’une bois- ten sowie Backwaren. son de régime, comprenant l’étape consistant à introduire dans ladite boisson de régime (a) au moins 22. Süßungsmittelzusammensetzung umfassend (a) un édulcorant non nutritif, (b) de l’érythritol et (c) du mindestens ein nicht-nutritives Süßungsmittel, (b) D-tagatose. Erythritol und (c) D-Tagatose. 35 2. Procédé selon la revendication 1, dans lequel le au 23. Verfahren zur Herstellung eines gefrorenen kohlen- moins un édulcorant non nutritif est choisi dans le säurehaltigen Diätgetränks, umfassend den Schritt groupe constitué par l’aspartame, les sels d’acésul- des Kombinierens von (a) mindestens einem nicht- fame, les saccharines, les cyclamates, le sucralose, nutritiven Süßungsmittel, (b) Erythritol und (c) D-40 l’alitame, le néotame, les stéviosides, la glycyrrhizi- Tagatose. ne, le Lo Han Guo, la néohespéridine dihydro-chalcone, la monatine, la monelline, la thaumatine et la 24. Verfahren nach Anspruch 23, wobei das mindestens brazzéine. eine nicht-nutritive Süßungsmittel Aspartam ist. 45 3. Procédé selon la revendication 1, dans lequel le au 25. Verfahren nach Anspruch 23, wobei das mindestens moins un édulcorant non nutritif est un mélange de eine nicht-nutritive Süßungsmittel ein Zweifachge- deux, trois, quatre ou cinq édulcorants non nutritifs. misch aus Acesulfam-K und Sucralose ist. 4. Procédé selon la revendication 3, dans lequel le mé- 26. Gefrorenes kohlensäurehaltiges Diätgetränk umfas- 50 lange d’édulcorants non nutritifs comprend (a) de send (a) mindestens ein nicht-nutritives Süßungs- l’aspartame et de l’acésulfame-K, (b) de la saccha- mittel, (b) Erythritol und (c) D-Tagatose. rine sodique et du cyclamate sodique, (c) de l’acé- sulfame-K et du sucralose, (d) de l’aspartame, de 27. Gefrorenes kohlensäurehaltiges Diätgetränk nach l’acésulfame-K et de la saccharine sodique, (e) du Anspruch 26, wobei das mindestens eine nicht-nu- 55 sucralose, de la saccharine sodique et du cyclamate tritive Süßungsmittel Aspartam ist. sodique, (f) de l’acésulfame-K, du cyclamate sodique et du sucralose, (g) de l’aspartame, de l’acésul- 28. Gefrorenes kohlensäurehaltiges Diätgetränk nach fame-K et du sucralose, (h) de l’aspartame, de l’acé-

11 21 EP 1 392 129 B1 22

sulfame-K et du cyclamate sodique, (i) de l’asparta- dihydro-chalcone, la monatine, la monelline, la thau- me, de la saccharine sodique et du sucralose, (j) de matine et la brazzéine. l’aspartame, de l’acésulfame- K, de la saccharine sodique et du cyclamate sodique, (k) de l’aspartame, 12. Boisson de régime selon la revendication 10, dans de l’acésulfame-K, de la saccharine sodique et du 5 laquelle le au moins un édulcorant non nutritif est un sucralose, (l) de l’acésulfame-K, de la saccharine mélange de deux, trois, quatre ou cinq édulcorants sodique, du cyclamate sodique et du sucralose, (m) non nutritifs. de l’aspartame, de l’acésulfame-K, du cyclamate sodique et du sucralose, ou (n) de l’aspartame, de 13. Boisson de régime selon la revendication 12, dans l’acésulfame-K, de la saccharine sodique, du cycla- 10 laquelle le mélange d’édulcorants non nutritifs com- mate sodique et du sucralose. prend (a) de l’aspartame et de l’acésulfame-K, (b) de la saccharine sodique et du cyclamate sodique, 5. Procédé selon l’une quelconque des revendications (c) de l’acésulfame-K et du sucralose, (d) de l’aspar- précédentes, dans lequel l’érythritol est présent en tame, de l’acésulfame- K et de la saccharine sodique, une quantité de 0,1 % à environ 3,5 % sur la base 15 (e) du sucralose, de la saccharine sodique et du cy- du poids de la boisson de régime finie, de préférence clamate sodique, (f) de l’acésulfame- K, du cyclama- en une quantité d’environ 0,2 % à environ 2,5 % sur te sodique et du sucralose, (g) de l’aspartame, de la base du poids de la boisson de régime finie. l’acésulfame-K et du sucralose, (h) de l’aspartame, de l’acésulfame-K et du cyclamate sodique, (i) de 6. Procédé selon l’une quelconque des revendications 20 l’aspartame, de la saccharine sodique et du sucra- précédentes, dans lequel le D-tagatose est présent lose, (j) de l’aspartame, de l’acésulfame- K, de la sac- en une quantité d’environ 0,1 % à environ 1,0 % sur charine sodique et du cyclamate sodique, (k) de l’as- la base du poids de la boisson de régime finie, de partame, de l’acésulfame-K, de la saccharine sodi- préférence en une quantité d’environ 0,2 % à environ que et du sucralose, (1) de l’acésulfame-K, de la 0,9 % sur la base du poids de la boisson de régime 25 saccharine sodique, du cyclamate sodique et du su- finie. cralose, (m) de l’aspartame, de l’acésulfame-K, du cyclamate sodique et du sucralose, ou (n) de l’as- 7. Procédé selon la revendication 6, dans lequel le D- partame, de l’acésulfame-K, de la saccharine sodi- tagatose est présent en une quantité d’environ 0,3 que, du cyclamate sodique et du sucralose. % à environ 0,6 % sur la base du poids de la boisson 30 basse calorie finie. 14. Boisson de régime selon l’une quelconque des revendications 10 à 13, dans laquelle l’érythritol est 8. Procédé selon la revendication 1, dans lequel ladite présent en une quantité de 0,1 % à environ 3,5 % boisson est choisie dans le groupe constitué par les sur la base du poids de la boisson de régime finie, boissons non alcoolisées, les boissons de distribu- 35 de préférence en une quantité d’environ 0,2 % à en- teur, les boissons glacées prêtes à boire, les bois- viron 2,5 % sur la base du poids de la boisson de sons à base de café, les boissons à base de thé, les régime finie. boissons non alcoolisées en poudre, les concentrés liquides, les eaux aromatisées, les eaux améliorées, 15. Boisson de régime selon la revendication 10, dans les boissons à base de jus de fruit et à arôme de jus 40 laquelle le D-tagatose est présent en une quantité de fruit, les boissons pour sportif et les boissons al- de 0,1 % à environ 1,0 % sur la base du poids de la coolisées. boisson de régime finie, de préférence en une quan- tité d’environ 0,2 % à environ 0,9 % sur la base du 9. Procédé selon la revendication 8, dans lequel ladite poids de la boisson de régime finie. boisson est une boisson non alcoolisée choisie dans 45 le groupe constitué par les boissons non alcoolisées 16. Boisson de régime selon la revendication 15, dans à base de cola et de citron vert. laquelle le D-tagatose est présent en une quantité d’environ 0,3 % à environ 0,6 % sur la base du poids 10. Boisson de régime comprenant (a) au moins un édul- de la boisson de régime finie. corant non nutritif, (b) de l’érythritol et (c) du D- taga- 50 tose. 17. Boisson de régime selon la revendication 10, dans laquelle ladite boisson est choisie dans le groupe 11. Boisson de régime selon la revendication 10, dans constitué par les boissons non alcoolisées, les bois- laquelle le au moins un édulcorant non nutritif est sons de distributeur, les boissons glacées prêtes à choisi dans le groupe constitué par l’aspartame, les 55 boire, les boissons à base de café, les boissons à sels d’acésulfame, les saccharines, les cyclamates, base de thé, les boissons non alcoolisées en poudre, le saccharose, l’alitame, le néotame, les stéviosides, les concentrés liquides, les eaux aromatisées, les la glycyrrhizine, le Lo Han Guo, la néohespéridine eaux améliorées, les boissons à base de jus de fruit

12 23 EP 1 392 129 B1 24

et à arôme de jus de fruit, les boissons pour sportif tritif. et les boissons alcoolisées. 30. Boisson basse calorie comprenant (a) au moins un 18. Boisson de régime selon la revendication 17, dans édulcorant non nutritif, (b) de l’érythritol, (c) du D- laquelle ladite boisson est une boisson non alcooli- 5 tagatose et (d) au moins un édulcorant nutritif. sée choisie dans le groupe constitué par les boissons non alcoolisées à base de cola et de citron vert. 31. Procédé de préparation d’un produit alimentairebas- se calorie, comprenant l’étape consistant à combiner 19. Procédé permettant d’améliorer le goût d’un produit (a) au moins un édulcorant non nutritif, (b) de l’éryth- alimentaire de régime, comprenant l’étape consis- 10 ritol, (c) du D- tagatose et (d) au moins un édulcorant tant à introduire dans ledit produit alimentaire de ré- nutritif. gime (a) au moins un édulcorant non nutritif, (b) de l’érythritol et (c) du D-tagatose. 32. Produit alimentaire basse calorie comprenant (a) au moins un édulcorant non nutritif, (b) de l’érythritol, 20. Produit alimentaire de régime comprenant (a) au15 (c) du D-tagatose et (d) au moins un édulcorant nu- moins un édulcorant non nutritif, (b) de l’érythritol et tritif. (c) du D-tagatose.

21. Produit alimentaire de régime selon la revendication 20, dans lequel le produit alimentaire est choisi dans 20 le groupe constitué par les confiseries, les produits laitiers, les gélatines, les puddings, les mélanges à gâteau, les céréales et les produits à base de céréa- les et les produits de boulangerie. 25 22. Compositions d’édulcorants comprenant (a) au moins un édulcorant non nutritif, (b) de l’érythritol et (c) du D-tagatose.

23. Procédé de préparation d’une boisson gazeuse gla- 30 céede régime, comprenant l’étape consistant à combiner (a) au moins un édulcorant non nutritif, (b) de l’érythritol et (c) du D-tagatose.

24. Procédé selon la revendication 23, dans lequel le au 35 moins un édulcorant non nutritif est l’aspartame.

25. Procédé selon la revendication 23, dans lequel le au moins un édulcorant non nutritif est un mélange d’acésulfame-K et de sucralose. 40

26. Boisson gazeuse glacée de régime comprenant (a) au moins un édulcorant non nutritif, (b) de l’érythritol et (c) du D-tagatose. 45 27. Boisson gazeuse glacée de régime selon la revendication 26, dans laquelle le au moins un édulcorant non nutritif est l’aspartame.

28. Boisson gazeuse glacée de régime selon la reven- 50 dication 26, dans laquelle le au moins un édulcorant non nutritif est un mélange d’acésulfame- K et de sucralose.

29. Procédé de préparation d’une boisson basse calorie, 55 comprenant l’étape consistant à combiner (a) au moins un édulcorant non nutritif, (b) de l’érythritol, (c) du D-tagatose et (d) au moins un édulcorant nu-

13 EP 1 392 129 B1

REFERENCES CITED IN THE DESCRIPTION

This list of references cited by the applicant is for the reader’s convenience only. It does not form part of the European patent document. Even though great care has been taken in compiling the references, errors or omissions cannot be excluded and the EPO disclaims all liability in this regard.

Patent documents cited in the description

• US 4902525 A [0006] • WO 0042865 A [0008] • US 6066345 A [0006] • WO 0128357 A [0008] • JP 7274829 A [0006] • WO 9934689 A [0008] • EP 0759273 A [0006]

Non-patent literature cited in the description

• Taste and Mouthfeel in Low Calorie Soft Drinks. G. • Blending the Taste Sensation. Liquid Foods Int’1., R. Shore et al. Contribution of Low- and Non-Volatile 1999, vol. 3 (1), 31 [0005] Materials to the Flavor of Foods. Allured Publishing Corp, 1996, 119-123 [0002]

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