TH101208A - Non-nutrient sweetened drinks with glycerin - Google Patents

Abstract

DC60 (06/06/51) Beverages or other beverage products contain at least one type of non-nutritional sweetener, such as stevia-derived compounds like stevioside and/or ribaodioside, and subsequently contain sufficient glycerin, at least to enhance the texture. In some sample formulations, the beverage contains sufficient glycerin to provide a good texture without any perceived effect on taste, i.e., no perceived increase in sweetness. Components of non-nutritional sweetened beverages, components of nutrient-rich beverages, and concentrated beverages combined with stevioside and glycerin are also provided. Furthermore, methods for incorporating glycerin into beverage formulations to enhance the texture of beverages sweetened with stevia-derived compounds are provided. Beverages or other beverage products contain at least one type of non-nutritional sweetener, such as stevia-derived compounds like stevioside and/or ribaodioside, and subsequently contain sufficient glycerin, at least to enhance the texture. In some sample formulations, the beverage contains sufficient glycerin to provide a good texture. Without any perceptible effect on taste, i.e., no added sweetness, components of non-nutrient-sweetened beverages, components of nutrient-rich beverages, and concentrated beverages combined with stevioside and glycerin were provided. Furthermore, methods for incorporating glycerin into beverage formulations to enhance the texture of beverages sweetened with stevia plant compounds were described.

Claims (17)

1. Beverage products containing: at least one type of non-nutritional sweetener, erythritol, tagatose, and glycerin. Glycerin shall be present in at least a sufficient amount to provide an elevated texture in the beverage product. 2. The beverage product under claim 1 shall subsequently contain flavorings selected from a group comprising fruit juices, fruit flavors, floral flavors, spices, and combinations thereof. 3. Beverage products under claim 1, where the non-nutritional sweetener consists of a compound selected from a group containing steviol glycosides. 4. Beverage products under claim 1, where the percentage by weight of glycerin is between approximately 0.01% by weight and 7.0% by weight of the final beverage. 5. Beverage products under claim 1, where the percentage by weight of glycerin is between approximately 0.15% by weight and 5.5% by weight of the final beverage. 6. Beverage products under claim 1 where the beverage contains less than 5 calories per 8 ounces. 7. Beverage products under claim 3 where steviol glycosides contain at least one compound selected from a group consisting of stevio, steviobioside, ribaodioside A, ribaodioside B, ribaodioside C, ribaodioside D, ribaodioside E, dulcoside A, and a mixture of any of those. 8. The beverage product under claim 1 shall subsequently contain flavor components to provide a flavor of choice from a group consisting of cola, tea, citrus, berry, apple, grape, cherry, pineapple and a combination thereof. 9. Beverage products under claim 1, where the beverage is clear. 10. Beverage products under claim 1, whereby the beverage product is a natural beverage composed solely of natural ingredients. 11. The beverage products under Treaty 10 subsequently contain an acidifier selected from the group of citric, malic, tartaric, lactic, formic, ascorbic, fumeric, gluconic and adipic acids and a mixture of them. 12. The beverage products under claim 10 shall subsequently contain natural flavor components to provide a flavor of choice from a group comprising cola, tea, citrus, berry, apple, grape, cherry, pineapple and combinations thereof. 13. Beverage concentrates containing at least one of the following: steviol glycosides, erythritol, tagatose, and glycerin. Glycerin is present in sufficient quantity to enhance the texture of the beverage product when the concentrate is diluted with water. 14. The method for producing the beverage consists of the combination of at least (i) a compound selected from the group containing stevioside and ribaudioside, (ii) erythritol, (iii) D-tagathose, and (iv) glycerin in sufficient quantities to enhance the texture of the beverage. 15. The methodology of claim 14 subsequently includes the steps for producing the concentrate. 16. The method of claim 15 subsequently consists of the steps of preparing the beverage by mixing the concentrate with the diluent to produce the beverage. 17. The method of claim 16, where the diluent is water.