阅读说明：本技术 作为口感增强剂和风味调节剂的乳品矿物质 (Dairy minerals as mouthfeel enhancers and flavor modulators ) 是由 C·班多 W·穆蒂兰吉 L·纳特拉斯 R·提瓦立 于 2020-02-21 设计创作，主要内容包括：本公开提供了一种具有增强的口感的新型饮料组合物。该饮料组合物可包含乳品矿物质组合物。还公开了制备具有增强的口感的饮料组合物的方法,以及改变风味的方法。(The present disclosure provides a novel beverage composition with enhanced mouthfeel. The beverage composition may comprise a dairy mineral composition. Also disclosed are methods of making beverage compositions having enhanced mouthfeel, and methods of modifying flavor.)

1. A beverage composition comprising a dairy mineral composition.

2. The beverage composition of claim 1, further comprising a non-nutritive sweetener.

3. The beverage composition of claim 2, wherein the non-nutritive sweetener is selected from the group consisting of: steviol glycosides, luo han guo sweeteners, rubusoside, siamenoside, monatin, curculin, glycyrrhizic acid, neohesperidin, dihydrochalcone, glycyrrhizin, sarsasaponin, phloridzin, trilobatin, rubusolide, brazzein, hernandulcin, osbeck el tail sugar, podophyllin a, sinomenin, pterocaryosin a and B, sapindoside, thaumatin, monellin, mabinlin I and II, pseudogentiin I, brazilian glycyrrhizin I, abrin a, and cyclocarioside I, mogroside IV, mogroside V, saccharin, cyclamate, aspartame, neotame, edkale, acesulfame potassium, sucralose, combinations thereof.

4. The beverage composition of claim 1, wherein the dairy mineral composition comprises at least 10% by weight potassium.

5. The beverage composition according to claim 1, wherein the dairy mineral composition is present at a concentration in the range of about 100ppm to about 2000 ppm.

6. The beverage composition of claim 4, wherein the beverage composition is a carbonated beverage, a non-carbonated beverage, a fountain beverage, a frozen carbonated beverage, a fruit juice flavored beverage, a fruit flavored beverage, a cola beverage, a sports drink, an energy drink, an enhanced/enhanced water beverage, a flavored water, a soy drink, a vegetable drink, a grain-based beverage, a malt beverage, a fermented beverage, a yogurt drink, a kefir, a coffee drink, a tea drink, a dairy drink, a smoothie drink, a caffeine-containing energy drink, or an alcoholic beverage.

7. The beverage composition of claim 6, wherein the beverage composition is a carbonated beverage.

8. The beverage composition of claim 3, further comprising a nutritive sweetener.

9. The beverage composition according to claim 3, wherein the beverage composition has less than about 200 calories per 8 ounce serving.

10. The beverage composition of claim 3, wherein the beverage composition is a beverage concentrate.

11. The beverage composition according to claim 7, wherein the beverage composition comprises from about 1ppm to about 400ppm carbohydrate, from about 2ppm to about 400ppm lactose, and from about 0.2ppm to about 75ppm calcium.

12. The beverage composition of claim 7, wherein the beverage composition comprises from about 2ppm to about 400ppm protein.

13. A method of preparing a beverage composition, the method comprising adding a dairy mineral composition.

14. The method of claim 13, wherein the beverage composition comprises a non-nutritive sweetener.

15. The method of claim 14, wherein the non-nutritive sweetener is selected from the group consisting of: steviol glycosides, luo han guo sweeteners, rubusoside, siamenoside, monatin, curculin, glycyrrhizic acid, neohesperidin, dihydrochalcone, glycyrrhizin, sarsasaponin, phloridzin, trilobatin, rubusolide, brazzein, hernandulcin, osbeck el tail sugar, podophyllin a, sinomenin, pterocaryosin a and B, sapindoside, thaumatin, monellin, mabinlin I and II, pseudogentiin I, brazilian glycyrrhizin I, abrin a, and cyclocarioside I, mogroside IV, mogroside V, saccharin, cyclamate, aspartame, neotame, edkale, acesulfame potassium, sucralose, or combinations thereof.

16. The method of claim 14, wherein the dairy mineral composition comprises at least about 10% by weight potassium.

17. The method according to claim 14, wherein the method comprises adding the dairy mineral composition in an amount sufficient to achieve a final concentration in the beverage of about 100ppm to about 2000 ppm.

18. The method of claim 17, wherein the beverage composition is a carbonated beverage, a non-carbonated beverage, a fountain beverage, a frozen carbonated beverage, a fruit juice flavored beverage, a fruit flavored beverage, a cola beverage, a sports drink, an energy drink, an enhanced/enhanced water beverage, a flavored water, a soy drink, a vegetable drink, a grain-based beverage, a malt beverage, a fermented beverage, a yogurt drink, a kefir, a coffee drink, a tea drink, a dairy drink, a smoothie drink, a caffeine-containing energy drink, or an alcoholic beverage.

19. The method of claim 18, wherein the beverage composition is a carbonated beverage.

20. A method of modifying flavor attributes in a beverage, the method comprising adding a dairy mineral composition to the beverage in an amount sufficient to achieve a final concentration of the dairy mineral composition in the beverage of about 100ppm to about 2000 ppm.

Technical Field

The present disclosure relates to modulating flavor attributes, and in particular, provides beverage compositions comprising a dairy mineral composition, wherein the beverage has enhanced mouthfeel.

Background

Food and beverage manufacturers have been concerned with preparing natural, lower calorie or zero calorie beverages. Such beverages are typically prepared by replacing some or all of the nutritive sweeteners in a full calorie beverage, such as sugar or corn syrup, with one or more non-nutritive sweeteners. However, replacement of nutritive sweeteners with non-nutritive sweeteners produces a beverage that is less pleasing than their full calorie counterparts due to off-tastes associated with non-nutritive sweeteners, including bitterness, astringency, licorice flavor, metallic taste, and/or residual aftertaste. In addition, the use of non-nutritive sweeteners in beverages to reduce calories results in a perceived difference in the mouthfeel of the beverage compared to an otherwise identical beverage containing one or more nutritive sweeteners, i.e., sugar. Accordingly, there is a need to develop methods and compositions for reducing off-flavors and enhancing mouthfeel and other organoleptic properties in beverages sweetened with non-nutritive/high-potency sweeteners.

Disclosure of Invention

The present disclosure provides compositions comprising one or more dairy mineral compositions, and methods of modifying flavor attributes in beverages and other comestibles. The dairy mineral composition can be used in a variety of products, including beverages, beverage concentrates, and food products. In certain embodiments, the composition may be added to a beverage or food product.

In some embodiments, the present disclosure relates to beverage compositions comprising a dairy mineral composition.

In some embodiments, the beverage composition further comprises a non-nutritive sweetener.

In particular embodiments, the non-nutritive sweetener is selected from the group consisting of: steviol glycosides, luo han guo sweeteners, rubusoside, siamenoside, monatin, curculin, glycyrrhizic acid, neohesperidin, dihydrochalcone, glycyrrhizin, sarsasaponin, phloridzin, trilobatin, rubusolide, brazzein, hernandulcin, osbeck el, polypodium glycoside a, cloudberry glycoside, pterosin a and B, sapindoside, thaumatin, monellin, mabinlin I and II, pseudogentiana macrophylla glycoside I, brazilian glycyrrhizin I, abrusoside a, (abrusoside a), and cyclocarioside I, mogroside IV, mogroside V, saccharin, cyclamate, aspartame, neotame, idemameitin (advant), acesulfame potassium, sucralose, or combinations thereof.

In some embodiments, the dairy mineral composition comprises at least 10% by weight potassium.

In some embodiments, the dairy mineral composition is present at a concentration in the range of about 100ppm to about 2000 ppm.

In some embodiments, the beverage composition is a carbonated beverage, a non-carbonated beverage, a fountain beverage, a frozen carbonated beverage, a fruit juice flavored beverage, a fruit flavored beverage, a cola beverage, a sports drink, an energy drink, an enhanced/enhanced water beverage, a flavored water, a soy beverage, a vegetable beverage, a grain-based beverage, a malt beverage, a fermented beverage, a yogurt beverage, a kefir, a coffee beverage, a tea beverage, a dairy beverage, a smoothie beverage, a caffeine-containing energy drink, or an alcoholic beverage. In a particular embodiment, the beverage composition is a carbonated beverage.

In some embodiments, the beverage composition further comprises a nutritive sweetener.

In some embodiments, the beverage composition has less than about 200 calories per 8 ounce serving.

In some embodiments, the beverage composition is a beverage concentrate.

In some embodiments, the beverage composition comprises from about 1ppm to about 400ppm carbohydrate. In some embodiments, the beverage composition comprises from about 2ppm to about 400ppm protein.

In some embodiments, the present disclosure relates to methods of preparing a beverage composition comprising adding a dairy mineral composition.

In some embodiments, the present disclosure relates to methods of modifying flavor attributes in a beverage comprising adding a dairy mineral composition to a beverage in an amount sufficient to achieve a final concentration of the dairy mineral composition in the beverage of about 100ppm to about 2000 ppm.

Drawings

The foregoing summary, as well as the following detailed description of embodiments, will be better understood when read in conjunction with the appended drawings. For the purposes of illustration, the drawings may depict the use of particular embodiments. It should be understood, however, that the present disclosure is not limited to the precise embodiments discussed or illustrated in the drawings.

Fig. 1 is a graph depicting enhanced flavor attributes in a lemon lime beverage of the present invention comprising a dairy mineral composition relative to a control beverage without the dairy mineral composition by the dairy mineral composition described herein.

Fig. 2 is a graph depicting reduced flavor profiles in a lemon lime beverage of the present invention comprising a dairy mineral composition relative to a control beverage without a dairy mineral composition by a dairy mineral composition described herein.

Fig. 3 is a graph depicting enhanced flavor attributes in a cola beverage of the invention comprising a dairy mineral composition as described herein relative to a control beverage without the dairy mineral composition.

Fig. 4 is a graph depicting the reduced flavor profile in a cola beverage of the invention comprising a dairy mineral composition as described herein relative to a control beverage without the dairy mineral composition.

Fig. 5 is a table listing the concentrations of components present in beverages at different concentrations of dairy mineral composition.

Detailed Description

Definition of

The singular forms "a", "an" and "the" include plural referents unless the context clearly dictates otherwise.

As used herein, the term "or" is a logical disjunction (i.e., and/or), and does not indicate an exclusive disjunction unless clearly indicated as such by the terms "any," "unless," "alternatively," and words of similar effect.

As used herein, unless otherwise specified, the term "about" means ± 10% of the stated value, and unless the upper limit of the range would exceed 100% of the composition, in which case the upper limit of the range should not be higher than 99.9%. Thus, and by way of example only, a composition comprising about 10% by weight of a given ingredient may have 9% to 11% by weight of the compound. Similarly, a composition comprising about 95% by weight of a given ingredient may have 85.5% to 99.9% by weight of that ingredient in the composition.

As used herein, the term "dairy mineral" refers to a dry by-product of whey produced from whey or milk permeate. The dairy minerals may also be referred to as whey mineral concentrate, dairy mineral concentrate, or milk calcium.

As used herein, the term "ash" refers to the inorganic residue remaining after removing moisture and organic matter from a dairy mineral composition by heating in the presence of an oxidizing agent. Ash may be measured using Official Methods of Analysis of AOAC INTERNATIONAL, 18 th edition, Methods 923.03, 900.02A or B and 920.117, AOAC INTERNATIONAL, Gaithersburg, Md., USA, (2005). Preferably, the ash is measured using Official Methods of Analysis of AOAC INTERNATIONAL, 18 th edition, Methods 923.03, AOAC INTERNATIONAL, Gaithersburg, MD, USA, (2005).

As used herein, the term "beverage concentrate" refers to an aqueous beverage composition suitable for use in the preparation of a beverage. Exemplary embodiments are described elsewhere in this disclosure.

As used herein, "flavor profile" refers to a combination of taste perception, aroma perception associated with taste perception, temporal effects of taste perception (i.e., onset and duration), off-tastes (e.g., bitterness and metallic taste), residual perception (aftertaste), and tactile perception (e.g., mouthfeel, body, and thickness).

As used herein, the term "nutritive sweetener" generally refers to sweeteners that provide significant caloric content, e.g., more than about 5 calories per 8 ounce serving of beverage, at typical usage levels.

As used herein, the term "non-nutritive sweetener" refers to all sweeteners except nutritive sweeteners.

As used herein, a "full calorie" beverage formulation is a beverage that is fully sweetened with nutritive sweeteners.

As used herein, "mid-calorie" means less than 80 calories per 8 ounce serving of beverage.

As used herein, a "reduced calorie beverage" has less than 40 calories per 8 ounce serving of the beverage.

As used herein, "zero calories" means less than 5 calories per 8 ounce serving of beverage.

As used herein, a "sweetening amount" of a sweetener refers to the amount of sweetener present in an amount sufficient to contribute the perceived sweetness in a food product to a trained sensory panel. That is, as used herein, the term "sweetening amount" means an amount or concentration in the formulation of the food product under consideration that causes sweetening that is perceptible to at least a majority of an expert sensory panel of the type commonly used in the food industry for assessing the flavor attributes of beverages or other foods.

As used herein, unless otherwise specified, the terms "add," "combine," and terms of similar character refer to the combination of the referenced ingredients or components (e.g., sweetener(s), sweetness enhancer, etc.) in any manner and in any order, with or without agitation.

All percentages provided in this specification are weight percentages unless otherwise specifically indicated.

Dairy mineral composition

Dairy mineral compositions suitable for use in beverages, beverage concentrates and foods may comprise a variety of different components. Generally, the dairy mineral composition may comprise fat, one or more carbohydrates, protein, ash, and moisture. In some embodiments, the one or more carbohydrates may be lactose. In some embodiments, the ash may include calcium, phosphorus, potassium, sodium, zinc, magnesium, and combinations thereof. In some embodiments, the dairy mineral composition may further comprise one or more organic acids.

The carbohydrate content of the dairy mineral composition may be analyzed using the United States Department of Agriculture, "Energy Value of Foods," Agriculture Handbook, 74 th, pages 2-11 (1973). The dairy mineral composition described herein may be analyzed for element content using Official Methods of Analysis of AOAC INTERNATIONAL, 18 th edition, Methods 984.27 and 985.01, AOAC INTERNATIONAL, Gaithersburg, Md., USA, (2005).

Acid hydrolysis may be used to quantify the fat content in the dairy mineral compositions described herein according to Official Methods of Analysis of AOAC INTERNATIONAL, 18 th edition, Methods 922.06 and 954.02, AOAC INTERNATIONAL, Gaithersburg, MD, USA, (2005).

The water (moisture) content of the dairy mineral compositions described herein may be measured using Official Methods of Analysis of AOAC INTERNATIONAL, 18 th edition, Methods 925.09 and 926.08, AOAC INTERNATIONAL, Gaithersburg, MD, USA, (2005).

The protein content of the dairy minerals described herein can be analyzed using Official Methods of Analysis of AOAC INTERNATIONAL, 18 th edition, Methods 968.06 and 992.15, AOAC INTERNATIONAL, Gaithersburg, Md., USA, (2005).

In some embodiments, the dairy mineral composition comprises from about 0.1% to about 1% by weight fat. In some embodiments, the dairy mineral composition comprises from about 0.2% to about 0.9% fat, from about 0.3% to about 0.8% fat, from about 0.4% to about 0.7% fat, or from about 0.5% to about 0.6% fat by weight.

In some embodiments, the dairy mineral composition comprises from about 0.2% to about 0.9% fat, from about 0.2% to about 0.8% fat, from about 0.2% to about 0.7% fat, from about 0.2% to about 0.6% fat, from about 0.2% to about 0.5% fat, from about 0.2% to about 0.4% fat, or from about 0.2% to about 0.3% fat by weight.

In some embodiments, the dairy mineral composition comprises from about 0.2% to about 1% by weight fat, from about 0.3% to about 1% by weight fat, from about 0.4% to about 1% by weight fat, from about 0.5% to about 1% by weight fat, from about 0.6% to about 1% by weight fat, from about 0.7% to about 1% by weight fat, from about 0.8% to about 1% by weight fat, or from about 0.9% to about 1% by weight fat.

In some embodiments, the dairy mineral composition comprises about 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, or 1% by weight fat. In certain embodiments, the dairy mineral composition comprises about 0.1% fat by weight. In other embodiments, the dairy mineral composition comprises about 0.4 wt.% fat.

In some embodiments, the dairy mineral composition comprises from about 2% to about 20% by weight carbohydrate. In some embodiments, the dairy mineral composition comprises from about 5% to about 15% by weight carbohydrate, from about 6% to about 14% by weight carbohydrate, from about 7% to about 13% by weight carbohydrate, from about 8% to about 12% by weight carbohydrate, from about 9% to about 12% by weight carbohydrate, or from about 10% to about 11% by weight carbohydrate.

In some embodiments, the dairy mineral composition comprises from about 2% to about 19% by weight carbohydrate, from about 2% to about 18% by weight carbohydrate, from about 2% to about 17% by weight carbohydrate, from about 2% to about 16% by weight carbohydrate, from about 2% to about 15% by weight carbohydrate, from about 2% to about 14% by weight carbohydrate, from about 2% to about 13% by weight carbohydrate, from about 2% to about 12% by weight carbohydrate, from about 2% to about 11% by weight carbohydrate, from about 2% to about 10% by weight carbohydrate, from about 2% to about 9% by weight carbohydrate, from about 2% to about 8% by weight carbohydrate, from about 2% to about 7% by weight carbohydrate, from about 2% to about 6% by weight carbohydrate, and mixtures thereof, Or from about 2% to about 5% by weight carbohydrate.

In some embodiments, the dairy mineral composition comprises from about 3% to about 20% by weight carbohydrate, from about 4% to about 20% by weight carbohydrate, from about 5% to about 20% by weight carbohydrate, from about 6% to about 20% by weight carbohydrate, from about 7% to about 20% by weight carbohydrate, from about 8% to about 20% by weight carbohydrate, from about 9% to about 20% by weight carbohydrate, from about 10% to about 20% by weight carbohydrate, from about 11% to about 20% by weight carbohydrate, from about 12% to about 20% by weight carbohydrate, from about 13% to about 20% by weight carbohydrate, from about 14% to about 20% by weight carbohydrate, or from about 15% to about 20% by weight carbohydrate.

In some embodiments, the dairy mineral composition comprises about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 11%, about 12%, about 13%, about 14%, about 15%, about 16%, about 17%, about 18%, about 19%, or about 20% by weight carbohydrate. In some embodiments, the dairy mineral composition comprises about 4% by weight carbohydrate. In some embodiments, the dairy mineral composition comprises about 15% by weight carbohydrate.

In some embodiments, the dairy mineral composition comprises no more than about 20% by weight carbohydrate. In some embodiments, the dairy mineral composition comprises no more than about 10% by weight carbohydrate. In some embodiments, the dairy mineral composition comprises no more than about 5% by weight carbohydrate.

The protein may be present in the dairy mineral composition in an amount in the range of about 6% to about 20% by weight of the composition. In some embodiments, the dairy mineral composition comprises from about 8% to about 18% by weight protein, from about 10% to about 16% by weight protein, or from about 12% to about 14% by weight protein.

In some embodiments, the dairy mineral composition comprises from about 6% to about 19% protein by weight, from about 6% to about 16% protein by weight, from about 6% to about 17% protein by weight, from about 6% to about 16% protein by weight, from about 6% to about 15% protein by weight, from about 6% to about 14% protein by weight, from about 6% to about 13% protein by weight, from about 6% to about 12% protein by weight, from about 6% to about 11% protein by weight, from about 6% to about 10% protein by weight, or from about 6% to about 9% protein by weight.

In some embodiments, the dairy mineral composition comprises from about 7% to about 20% by weight protein, from about 8% to about 20% by weight protein, from about 9% to about 20% by weight protein, from about 10% to about 20% by weight protein, from about 11% to about 20% by weight protein, from about 12% to about 20% by weight protein. About 13% to about 20% by weight protein, about 14% to about 20% by weight protein, about 15% to about 20% by weight protein, about 16% to about 20% by weight protein, about 17% to about 20% by weight protein, about 18% to about 20% by weight protein, or about 19% to about 20% by weight protein.

In some embodiments, the dairy mineral composition comprises about 6 wt%, about 7 wt%, about 8 wt%, about 9 wt%, about 10 wt%, about 11 wt%, about 12 wt%, about 13 wt%, about 14 wt%, about 15 wt%, about 16 wt%, about 17 wt%, about 18 wt%, about 19 wt%, or about 20 wt% protein. In some embodiments, the dairy mineral composition comprises about 8% protein by weight. In some embodiments, the dairy mineral composition comprises about 14% protein by weight.

In some embodiments, the dairy mineral composition comprises at least about 6 wt.%, at least about 7 wt.%, at least about 8 wt.%, at least about 9 wt.%, at least about 10 wt.%, at least about 11 wt.%, at least about 12 wt.%, at least about 13 wt.%, or at least about 14 wt.% protein. In some embodiments, the dairy mineral composition comprises at least about 8% by weight protein. In other embodiments, the dairy mineral composition comprises at least about 14% by weight protein.

Typically, the dairy mineral composition comprises about 55 wt% to about 95 wt% ash. In some embodiments, the ash may comprise elements including, but not limited to, calcium, phosphorus, potassium, sodium, zinc, magnesium, or combinations thereof. The weight percentages of these elements are weight percentages of the total dairy mineral composition. In some embodiments, the dairy mineral composition comprises from about 60% to about 90% by weight ash, from about 65% to about 85% by weight ash, or from about 70% to about 75% by weight ash.

In some embodiments, the dairy mineral composition comprises from about 55 wt% to about 90 wt% ash, from about 55 wt% to about 85 wt% ash, from about 55 wt% to about 80 wt% ash, from about 55 wt% to about 75 wt% ash, from about 55 wt% to about 70 wt% ash, from about 55 wt% to about 65 wt% ash, or from about 55 wt% to about 60 wt% ash.

In some embodiments, the dairy mineral composition comprises from about 60 wt% to about 95 wt% ash, from about 65 wt% to about 95 wt% ash, from about 70 wt% to about 95 wt% ash, from about 75 wt% to about 90 wt% ash, from about 80 wt% to about 95 wt% ash, from about 85 wt% to about 95 wt% ash, or from about 90 wt% to about 95 wt% ash.

In some embodiments, the dairy mineral composition comprises about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, about 85%, about 90%, or about 95% by weight ash. In some embodiments, the dairy mineral composition comprises about 65 wt.% ash. In some embodiments, the dairy mineral composition comprises about 82 wt% ash.

In some embodiments, the dairy mineral composition comprises from about 2% to about 20% by weight lactose. In some embodiments, the dairy mineral composition comprises from about 5% to about 15% by weight lactose, from about 6% to about 14% by weight lactose, from about 7% to about 13% by weight lactose, from about 8% to about 12% by weight lactose, or from about 9% to about 11% by weight lactose.

In some embodiments, the dairy mineral composition comprises from about 2% to about 19% lactose, from about 2% to about 18% lactose, from about 2% to about 17% lactose, from about 2% to about 16% lactose, from about 2% to about 15% lactose, from about 2% to about 14% lactose, from about 2% to about 13% lactose, from about 2% to about 12% lactose, from about 2% to about 11% lactose, from about 2% to about 10% lactose, from about 2% to about 9% lactose, from about 2% to about 8% lactose, from about 2% to about 7% lactose, from about 2% to about 6% lactose, or from about 2% to about 5% lactose by weight.

In some embodiments, the dairy mineral composition comprises from about 3% to about 20% by weight lactose, from about 4% to about 20% by weight lactose, from about 5% to about 20% by weight lactose, from about 6% to about 20% by weight lactose, from about 7% to about 20% by weight lactose, from about 8% to about 20% by weight lactose, from about 9% to about 20% by weight lactose, from about 10% to about 20% by weight lactose, from about 11% to about 20% by weight lactose, from about 12% to about 20% by weight lactose, from about 13% to about 20% by weight lactose, from about 14% to about 20% by weight lactose, or from about 15% to about 20% by weight lactose.

In some embodiments, the dairy mineral composition comprises about 2 wt.%, about 3 wt.%, about 4 wt.%, about 5 wt.%, about 6 wt.%, about 7 wt.%, about 8 wt.%, about 9 wt.%, about 10 wt.%, about 11 wt.%, about 12 wt.%, about 13 wt.%, about 14 wt.%, about 15 wt.%, about 16 wt.%, about 17 wt.%, about 18 wt.%, about 19 wt.%, or about 20 wt.% lactose. In some embodiments, the dairy mineral composition comprises about 5% by weight lactose. In some embodiments, the dairy mineral composition comprises about 16% by weight lactose.

In some embodiments, the dairy mineral composition comprises from about 0.1% to about 5% by weight calcium. In some embodiments, the dairy mineral composition comprises from about 0.5% to about 4.5% calcium by weight, from about 1% to about 4% calcium by weight, from about 1.5% to about 3.5% calcium by weight, or from about 2% to about 3% calcium by weight.

In some embodiments, the dairy mineral composition comprises from about 0.1% to about 4.5% calcium by weight, from about 0.1% to about 4% calcium by weight, from about 0.1% to about 3.5% calcium by weight, from about 0.1% to about 3% calcium by weight, from about 0.1% to about 2.5% calcium by weight, from about 0.1% to about 2% calcium by weight, from about 0.1% to about 1.5% calcium by weight, from about 0.1% to about 1% calcium by weight, or from about 0.1% to about 0.5% calcium by weight.

In some embodiments, the dairy mineral composition comprises from about 0.5% to about 5% by weight calcium, from about 1% to about 5% by weight calcium, from about 1.5% to about 5% by weight calcium, from about 2% to about 5% by weight calcium, from about 2.5% to about 5% by weight calcium, from about 3% to about 5% by weight calcium, from about 3.5% to about 5% by weight calcium, from about 4% to about 5% by weight calcium, or from about 4.5% to about 5% by weight calcium.

In some embodiments, the dairy mineral composition comprises about 0.1 wt%, about 0.5 wt%, about 1 wt%, about 1.5 wt%, about 2 wt%, about 2.5 wt%, about 3 wt%, about 3.5 wt%, about 4 wt%, about 4.5 wt%, or about 5 wt% calcium. In some embodiments, the dairy mineral composition comprises about 0.4% calcium by weight. In some embodiments, the dairy mineral composition comprises about 2.5% calcium by weight.

In some embodiments, the dairy mineral composition comprises no more than about 15% by weight calcium. In some embodiments, the dairy mineral composition comprises no more than about 10% by weight calcium. In some embodiments, the dairy mineral composition comprises no more than about 5% by weight calcium. In some embodiments, the dairy mineral composition comprises no more than about 3% by weight calcium.

In some embodiments, the dairy mineral composition further comprises phosphorus. In some embodiments, the dairy mineral composition comprises from about 0.1% to about 5% by weight phosphorus. In some embodiments, the dairy mineral composition comprises from about 0.5% to about 4.5% phosphorus by weight, from about 1% to about 4% phosphorus by weight, from about 1.5% to about 3.5% phosphorus by weight, or from about 2% to about 3% phosphorus by weight.

In some embodiments, the dairy mineral composition comprises about 0.1 wt% to about 4.5 wt% phosphorus, about 0.1 wt% to about 4 wt% phosphorus, about 0.1 wt% to about 3.5 wt% phosphorus, about 0.1 wt% to about 3 wt% phosphorus, about 0.1 wt% to about 2.5 wt% phosphorus, about 0.1 wt% to about 2 wt% phosphorus, about 0.1 wt% to about 1.5 wt% phosphorus, about 0.1 wt% to about 1 wt% phosphorus, or about 0.1 wt% to about 0.5 wt% phosphorus.

In some embodiments, the dairy mineral composition comprises about 0.5% to about 5% by weight phosphorus, about 1% to about 5% by weight phosphorus, about 1.5% to about 5% by weight phosphorus, about 2% to about 5% by weight phosphorus, about 2.5% to about 5% by weight phosphorus, about 3% to about 5% by weight phosphorus, about 3.5% to about 5% by weight phosphorus, about 4% to about 5% by weight phosphorus, or about 4.5% to about 5% by weight phosphorus.

In some embodiments, the dairy mineral composition comprises about 0.1 wt%, about 0.5 wt%, about 1 wt%, about 1.5 wt%, about 2 wt%, about 2.5 wt%, about 3 wt%, about 3.5 wt%, about 4 wt%, about 4.5 wt%, or about 5 wt% phosphorus. In some embodiments, the dairy mineral composition comprises about 0.4 wt.% phosphorus. In some embodiments, the dairy mineral composition comprises about 1.1 wt.% phosphorus.

In some embodiments, the dairy mineral composition comprises no more than about 5 wt.% phosphorus. In some embodiments, the dairy mineral composition comprises no more than about 2 wt.% phosphorus. In some embodiments, the dairy mineral composition comprises no more than about 1 wt.% phosphorus.

In some embodiments, the dairy mineral composition further comprises potassium. In some embodiments, the dairy mineral composition comprises from about 10% to about 40% by weight potassium. In some embodiments, the dairy mineral composition comprises from about 12% to about 38% by weight potassium, from about 14% to about 36% by weight potassium, from about 16% to about 34% by weight potassium, from about 18% to about 32% by weight potassium, from about 20% to about 30% by weight potassium, from about 22% to about 28% by weight potassium, or from about 24% to about 26% by weight potassium.

In some embodiments, the dairy mineral composition comprises from about 10% to about 38% by weight potassium, from about 10% to about 36% by weight potassium, from about 10% to about 34% by weight potassium, from about 10% to about 32% by weight potassium, from about 10% to about 30% by weight potassium, from about 10% to about 28% by weight potassium, from about 10% to about 26% by weight potassium, from about 10% to about 24% by weight potassium, from about 10% to about 22% by weight potassium, from about 10% to about 20% by weight potassium, from about 10% to about 18% by weight potassium, from about 10% to about 16% by weight potassium, from about 10% to about 14% by weight potassium, or from about 10% to about 12% by weight potassium.

In some embodiments, the dairy mineral composition comprises from about 12% to about 40% by weight potassium, from about 14% to about 40% by weight potassium, from about 16% to about 40% by weight potassium, from about 18% to about 40% by weight potassium, from about 20% to about 40% by weight potassium, from about 22% to about 40% by weight potassium, from about 24% to about 40% by weight potassium, from about 26% to about 40% by weight potassium, from about 28% to about 40% by weight potassium, from about 30% to about 40% by weight potassium, from about 32% to about 40% by weight potassium, from about 34% to about 40% by weight potassium, from about 36% to about 40% by weight potassium, or from about 38% to about 40% by weight potassium.

In some embodiments, the dairy mineral composition comprises about 10 wt%, about 11 wt%, about 12 wt%, about 13 wt%, about 14 wt%, about 15 wt%, about 16 wt%, about 17 wt%, about 18 wt%, about 19 wt%, or about 20 wt%, about 21 wt%, about 22 wt%, about 23 wt%, about 24 wt%, about 25 wt%, about 26 wt%, about 27 wt%, about 28 wt%, about 29 wt%, about 30 wt%, about 31 wt%, about 32 wt%, about 33 wt%, about 34 wt%, about 35 wt%, about 36 wt%, about 37 wt%, about 38 wt%, about 39 wt%, or about 40 wt% potassium.

In some embodiments, the dairy mineral composition comprises about 30% by weight potassium. In some embodiments, the dairy mineral composition comprises about 21% by weight potassium.

In some embodiments, the dairy mineral composition comprises at least 10% by weight potassium. In some embodiments, the dairy mineral composition comprises at least 15% by weight potassium. In some embodiments, the dairy mineral composition comprises at least 20% by weight potassium.

In some embodiments, the dairy mineral composition further comprises sodium. In some embodiments, the dairy mineral composition comprises about 5% to about 15% by weight sodium. In some embodiments, the dairy mineral composition comprises from about 6% to about 14% by weight sodium, from about 7% to about 13% by weight sodium, from about 8% to about 12% by weight sodium, or from about 9% to about 11% by weight sodium.

In some embodiments, the dairy mineral composition comprises from about 5% to about 14% by weight sodium, from about 5% to about 13% by weight sodium, from about 5% to about 12% by weight sodium, from about 5% to about 11% by weight sodium, from about 5% to about 10% by weight sodium, from about 5% to about 9% by weight sodium, from about 5% by weight, about 8% by weight sodium, from about 5% to about 7% by weight sodium, or from about 5% to about 6% by weight sodium.

In some embodiments, the dairy mineral composition comprises from about 6% to about 15% by weight sodium, from about 7% to about 15% by weight sodium, from about 8% to about 15% by weight sodium, from about 9% to about 15% by weight sodium, from about 10% to about 15% by weight sodium, from about 11% to about 15% by weight sodium, from about 12% to about 15% by weight sodium, from about 13% to about 15% by weight sodium, or from about 14% to about 15% by weight sodium.

In some embodiments, the dairy mineral composition comprises about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 11%, about 12%, about 13%, about 14%, or about 15% by weight sodium. In some embodiments, the dairy mineral composition comprises about 8.5% by weight sodium. In some embodiments, the dairy mineral composition comprises about 8% by weight sodium.

In some embodiments, the dairy mineral composition comprises at least about 3% by weight sodium. In some embodiments, the dairy mineral composition comprises at least about 5% by weight sodium. In some embodiments, the dairy mineral composition comprises at least about 7% by weight sodium.

In some embodiments, the dairy mineral composition further comprises moisture. In some embodiments, the dairy mineral composition comprises from about 2% to about 8% by weight moisture. In some embodiments, the dairy mineral composition comprises about 2 wt.%, about 2.25 wt.%, about 2.5 wt.%, about 2.75 wt.%, about 3 wt.%, about 3.25 wt.%, about 3.5 wt.%, about 3.75 wt.%, about 4 wt.%, about 4.25 wt.%, about 4.5 wt.%, about 4.75 wt.%, about 5 wt.%, about 5.5 wt.%, about 6 wt.%, about 6.5 wt.%, about 7 wt.%, about 7.5 wt.%, or about 8 wt.% moisture. In some embodiments, the dairy mineral composition comprises about 4.5 wt.% moisture. In some embodiments, the dairy mineral composition comprises about 3.25% by weight moisture.

In some embodiments, the dairy mineral composition comprises no more than about 6% by weight moisture. In some embodiments, the dairy mineral composition comprises no more than about 5% by weight moisture. In some embodiments, the dairy mineral composition comprises no more than about 4% by weight moisture. In some embodiments, the dairy mineral composition comprises no more than about 3.5 wt.% moisture. In some embodiments, the dairy mineral composition comprises no more than about 3% by weight moisture.

In some embodiments, the dairy mineral composition comprises from about 2% to about 20% by weight carbohydrate, from about 6% to about 20% by weight protein, from about 55% to about 95% by weight ash, and from about 2% to about 8% by weight moisture.

In some embodiments, the dairy mineral composition comprises about 4% by weight carbohydrate, about 8% by weight protein, about 82% by weight ash, and about 4.5% by weight moisture.

In some embodiments, and in addition to any other components described above, the dairy mineral composition may further comprise an organic acid. Suitable organic acids include, but are not limited to, citric acid, lactic acid, acetic acid, oxalic acid, formic acid, and combinations thereof.

In some embodiments, the dairy mineral composition comprises about 5% lactose by weight, about 8% protein by weight, about 2.5% calcium by weight, about 0.4% phosphorus by weight, about 30% potassium by weight, about 8% sodium by weight, and about 4.5% moisture by weight.

In some embodiments, the dairy mineral composition comprises about 0.4 wt.% fat, about 15 wt.% carbohydrate, about 15 wt.% protein, about 65 wt.% ash, and about 3 wt.% moisture.

In some embodiments, the dairy mineral composition comprises about 0.4% fat by weight, about 15% lactose by weight, about 15% protein by weight, about 8.5% sodium by weight, about 21% potassium by weight, about 1.1% phosphorus by weight, about 0.4% calcium by weight, and about 3% moisture by weight.

In some embodiments, the dairy mineral composition comprises from about 2% to about 20% by weight carbohydrate and from about 6% to about 20% by weight protein.

In some embodiments, the dairy mineral composition comprises about 5% lactose by weight and about 8% protein by weight.

In some embodiments, the dairy mineral composition comprises about 0.4% fat by weight, about 15% lactose by weight, and about 15% protein by weight.

In some embodiments, the dairy mineral composition comprises at least about 6% protein by weight, no more than 8% moisture by weight, no more than 15% calcium by weight, no more than 5% phosphorus by weight, at least 10% potassium by weight, and at least about 3% sodium by weight.

In some embodiments, the dairy mineral composition comprises at least about 6% by weight protein, no more than 15% by weight calcium, no more than 5% by weight phosphorus, at least 10% by weight potassium, and at least about 3% by weight sodium.

In some embodiments, the dairy mineral composition comprises at least about 6% by weight protein, at least 10% by weight potassium, and at least about 3% by weight sodium.

In some embodiments, the dairy mineral composition comprises no more than 15% by weight calcium and no more than 5% by weight phosphorus.

In some embodiments, the dairy mineral composition comprises from about 0.1% to about 5% by weight calcium, from about 0.1% to about 5% by weight phosphorus, from about 10% to about 40% by weight potassium, and from about 5% to about 15% by weight sodium.

In some embodiments, the dairy mineral composition comprises at least about 30 wt.% ash and no more than 20 wt.% carbohydrates.

Beverage and its preparing process

In addition to the dairy mineral compositions described above, the present disclosure also provides beverage compositions. In some embodiments, the beverage composition comprises a dairy mineral composition. In some embodiments, the beverage composition does not comprise a dairy mineral composition.

In some embodiments, the beverage can be selected from carbonated beverages, non-carbonated beverages, fountain beverages, frozen carbonated beverages, powdered concentrates, liquid concentrates, fruit juices, fruit juice flavored drinks, fruit flavored drinks, sports drinks, energy drinks, fortified/enhanced water drinks, soy drinks, vegetable drinks, grain-based drinks, malt beverages, fermented drinks, yogurt drinks, kefir, coffee beverages, tea beverages, dairy beverages, and mixtures of any of the foregoing.

In some embodiments, the beverage may be a carbonated cola beverage. In some embodiments, the beverage may be a carbonated lemon-lime beverage.

In some embodiments, the beverage may have less than about 200 calories per 8 oz serving, less than about 150 calories per 8 oz serving, less than about 100 calories per 8 oz serving, less than about 70 calories per 8 oz serving, less than about 50 calories per 8 oz serving, less than about 10 calories per 8 oz serving, or less than about 5 calories per 8 oz serving.

In some embodiments, the dairy mineral composition may be present in the beverage at a concentration in the range of about 100ppm to about 2000 ppm. In some embodiments, the dairy mineral composition may be present in the beverage at a concentration in the range of about 500ppm to about 1500 ppm. In some embodiments, the dairy mineral composition may be present in the beverage at a concentration in a range of about 150ppm to about 1950ppm, about 200ppm to about 1900ppm, about 250ppm to about 1850ppm, about 300ppm to about 1800ppm, about 350ppm to about 1750ppm, about 400ppm to about 1700ppm, about 450ppm to about 1650ppm, about 500ppm to about 1600ppm, 550ppm to about 1550ppm, about 600ppm to about 1450ppm, about 650ppm to about 1400ppm, about 700ppm to about 1350ppm, about 750ppm to about 1300ppm, or about 800ppm to about 1250ppm, about 850ppm to about 1200ppm, about 850ppm to about 1150ppm, about 900ppm to about 1100ppm, or about 950ppm to about 1050 ppm.

In some embodiments, the dairy mineral composition may be present in the beverage composition at a concentration in a range of about 100ppm to about 1900ppm, about 100ppm to about 1800ppm, about 100ppm to about 1700ppm, about 100ppm to about 1600ppm, about 100ppm to about 1500ppm, about 100ppm to about 1400ppm, about 100ppm to about 1300ppm, about 100ppm to about 1200ppm, about 100ppm to about 1100ppm, about 100ppm to about 1000ppm, about 100ppm to about 900ppm, about 100ppm to about 800ppm, about 100ppm to about 700ppm, about 100ppm to about 600ppm, or about 100ppm to about 500 ppm.

In some embodiments, the dairy mineral composition may be present in the beverage at a concentration in a range of about 200ppm to about 2000ppm, about 300ppm to about 2000ppm, about 400ppm to about 2000ppm, about 500ppm to about 2000ppm, about 600ppm to about 2000ppm, about 700ppm to about 2000ppm, about 800ppm to about 2000ppm, about 900ppm to about 2000ppm, about 1000ppm to about 2000ppm, about 1100ppm to about 2000ppm, about 1200ppm to about 2000ppm, about 1300ppm to about 2000ppm, about 1400ppm to about 2000ppm, about 1500ppm to about 2000ppm, about 1600ppm to about 2000ppm, about 1700ppm to about 2000ppm, about 1800ppm to about 2000ppm, or about 1900ppm to about 2000 ppm.

In other embodiments, the dairy mineral composition may be present in the beverage at a concentration of about 100ppm, 150ppm, 200ppm, 250ppm, 300ppm, 350ppm, 400ppm, 450ppm, 500ppm, about 550ppm, about 600ppm, about 650ppm, about 700ppm, about 750ppm, about 800ppm, about 850ppm, about 900ppm, about 950ppm, about 1000ppm, about 1050ppm, about 1100ppm, about 1150ppm, about 1200ppm, about 1250ppm, about 1300ppm, about 1350ppm, about 1400ppm, about 1450ppm, about 1500ppm, about 1550ppm, about 1600ppm, about 1650ppm, about 1700ppm, about 1750ppm, about 1800ppm, about 1850ppm, about 1900ppm, or any range between any of these values. In particular embodiments, the dairy mineral composition may be present in the beverage composition at a concentration of about 100 ppm. In particular embodiments, the dairy mineral composition may be present in the beverage composition at a concentration of about 300 ppm. In particular embodiments, the dairy mineral composition may be present in the beverage composition at a concentration of about 500 ppm. In particular embodiments, the dairy mineral composition may be present in the beverage composition at a concentration of about 1000 ppm. In particular embodiments, the dairy mineral composition may be present in the beverage composition at a concentration of about 1500 ppm. In particular embodiments, the dairy mineral composition may be present in the beverage composition at a concentration of about 2000 ppm.

In some embodiments, the beverage composition may comprise from about 0.01ppm to about 15ppm fat. In some embodiments, a beverage comprising a dairy mineral composition comprises from about 0.05ppm to about 14ppm, from about 0.1ppm to about 13ppm, from about 0.5ppm to about 12ppm, from 0.6ppm to about 13ppm fat, from about 0.7ppm to about 12ppm fat, from about 0.8ppm to about 11ppm fat, from about 0.9ppm to about 10ppm fat, from about 1ppm to about 9ppm fat, from about 2ppm to about 8ppm fat, from about 3ppm to about 7ppm fat, or from about 4ppm to about 6ppm fat.

In some embodiments, the beverage composition may comprise from about 0.01ppm to about 14ppm fat, from about 0.01ppm to about 13ppm fat, from about 0.01ppm to about 12ppm fat, from about 0.01ppm to about 11ppm fat, from about 0.01ppm to about 10ppm fat, from about 0.01ppm to about 9ppm fat, from about 0.01ppm to about 8ppm fat, from about 0.01ppm to about 7ppm fat, from about 0.01ppm to about 6ppm fat, from about 0.01 to about 5ppm fat, from about 0.01 to about 4ppm fat, from about 0.01 to about 3ppm fat, from about 0.01 to about 2ppm fat, from about 0.01 to about 1ppm fat, from about 0.01 to about 0.5ppm fat, from about 0.01 to about 0.1ppm fat, or from about 0.01 to about 0.05ppm fat.

In some embodiments, the beverage composition comprises from about 0.05ppm to about 15ppm fat, from about 0.1ppm to about 15ppm fat, from 0.3ppm to about 15ppm fat, from about 0.4ppm to about 15ppm fat, from about 0.5ppm to about 15ppm fat, from about 0.6ppm to about 15ppm fat, from about 0.7ppm to about 15ppm fat, from about 0.8ppm to about 15ppm fat, from about 0.9ppm to about 15ppm fat, from about 1ppm to about 15ppm fat, from about 2ppm to about 15ppm fat, from about 3ppm to about 15ppm fat, about 4ppm to about 15ppm fat, about 5ppm to about 15ppm fat, about 6ppm to about 15ppm fat, about 7ppm to about 15ppm fat, about 8ppm to about 15ppm fat, about 9ppm to about 15ppm fat, about 10ppm to about 15ppm fat, about 11ppm to about 15ppm fat, about 12ppm to about 15ppm fat, about 13ppm to about 15ppm fat, or about 14ppm to about 15ppm fat.

In some embodiments, the beverage composition comprises about 0.01ppm, about 0.05ppm, 0.1ppm, about 0.2ppm, about 0.3ppm, about 0.4ppm, about 0.5ppm, about 0.6ppm, about 0.7ppm, about 0.8ppm, about 0.9ppm, about 1ppm, about 2ppm, about 3ppm, about 4ppm, about 5ppm, about 6ppm, about 7ppm, about 8ppm, about 9ppm, about 10ppm, about 11ppm, about 12ppm, about 13ppm, about 14ppm, or about 15ppm fat.

In some embodiments, the beverage composition comprises about 0.4ppm fat. In some embodiments, a beverage comprising a dairy mineral composition comprises about 2ppm fat. In some embodiments, a beverage comprising a dairy mineral composition comprises about 6ppm fat. In some embodiments, a beverage comprising a dairy mineral composition comprises about 8ppm fat.

In some embodiments, the beverage composition comprises from about 1ppm to about 400ppm carbohydrate. In some embodiments, a beverage comprising a dairy mineral composition comprises from about 5ppm to about 375ppm carbohydrate, from about 10ppm to about 350ppm carbohydrate, from about 15ppm to about 325ppm carbohydrate, from about 20ppm to about 300ppm carbohydrate, from about 25ppm to about 275ppm carbohydrate, from about 30ppm to about 250ppm carbohydrate, from about 35ppm to about 225ppm carbohydrate, from about 40ppm to about 200ppm carbohydrate, from about 45ppm to about 175ppm carbohydrate, from about 50ppm to about 150ppm carbohydrate, from about 60ppm to about 125ppm carbohydrate, from about 70ppm to about 100ppm carbohydrate, or from about 80ppm to about 90ppm carbohydrate.

In some embodiments, the beverage composition comprises from about 1ppm to about 375ppm carbohydrate, from about 1ppm to about 350ppm carbohydrate, from about 1ppm to about 325ppm carbohydrate, from about 1ppm to about 300ppm carbohydrate, from about 1ppm to about 275ppm carbohydrate, from about 1ppm to about 250ppm carbohydrate, from about 1ppm to about 225ppm carbohydrate, from about 1ppm to about 200ppm carbohydrate, from about 1ppm to about 175ppm carbohydrate, from about 1ppm to about 150ppm carbohydrate, from about 1ppm to about 125ppm carbohydrate, from about 1ppm to about 20ppm carbohydrate, from about 2ppm to about 90ppm carbohydrate, from about 1ppm to about 80ppm carbohydrate, from about 1ppm to about 70ppm carbohydrate, from about 1ppm to about 60ppm carbohydrate, from about 1ppm to about 50ppm carbohydrate, from about 1ppm to about 40ppm carbohydrate, From about 1ppm to about 30ppm of carbohydrate, or from about 1ppm to about 20ppm of carbohydrate.

In some embodiments, the beverage composition comprises from about 3ppm to about 400ppm carbohydrate, from about 5ppm to about 400ppm carbohydrate, from about 10ppm to about 400ppm carbohydrate, from about 15ppm to about 400ppm carbohydrate, from about 20ppm to about 400ppm carbohydrate, from about 30ppm to about 400ppm carbohydrate, from about 40ppm to about 400ppm carbohydrate, from about 50ppm to about 400ppm carbohydrate, from about 60ppm to about 400ppm carbohydrate, from about 70ppm to about 400ppm carbohydrate, from about 80ppm to about 400ppm carbohydrate, from about 90ppm to about 400ppm carbohydrate, from about 100ppm to about 400ppm carbohydrate, from about 125ppm to about 400ppm carbohydrate, from about 150ppm to about 400ppm carbohydrate, from about 175ppm to about 400ppm carbohydrate, from about 200ppm to about 400ppm carbohydrate, from about 225ppm to about 400ppm carbohydrate, From about 250ppm to about 400ppm carbohydrate, from about 275ppm to about 400ppm carbohydrate, from about 300ppm to about 400ppm carbohydrate, from about 325ppm to about 400ppm carbohydrate, from about 350ppm to about 400ppm carbohydrate, or from about 375ppm to about 400ppm carbohydrate.

In some embodiments, the beverage composition comprises about 1ppm, about 2ppm, about 3ppm, about 4ppm, about 5ppm, 10ppm, about 20ppm, about 30ppm, about 40ppm, about 50ppm, about 60ppm, about 70ppm, about 80ppm, about 90ppm, about 100ppm, about 125ppm, about 150ppm, about 175ppm, about 200ppm, about 225ppm, about 250ppm, about 275ppm, about 300ppm, about 325ppm, about 350ppm, about 375ppm, or about 400ppm carbohydrate. In some embodiments, the beverage composition comprises about 4ppm carbohydrate. In some embodiments, the beverage composition comprises about 18ppm of carbohydrates. In some embodiments, the beverage composition comprises about 55ppm carbohydrate. In some embodiments, the beverage composition comprises about 70ppm carbohydrate. In some embodiments, the beverage composition comprises about 15ppm carbohydrate. In some embodiments, the beverage composition comprises about 75ppm carbohydrate. In some embodiments, the beverage composition comprises about 230ppm carbohydrate.

In some embodiments, the beverage composition comprises about 300ppm of carbohydrates.

In some embodiments, the beverage composition comprises from about 2ppm to about 400ppm protein.

In some embodiments, a beverage comprising a dairy mineral composition comprises about 5ppm to about 350ppm protein, about 10ppm to about 300ppm protein, about 20ppm to about 250ppm protein, about 30ppm to about 200ppm protein, about 40ppm to about 150ppm protein, about 50ppm to about 100ppm protein, about 60ppm to about 90ppm protein, or about 70ppm to about 80ppm protein.

In some embodiments, the beverage composition comprises about 2ppm to about 372ppm protein, about 2ppm to about 350ppm protein, about 2ppm to about 322ppm protein, about 2ppm to about 300ppm protein, about 2ppm to about 272ppm protein, about 2ppm to about 250ppm protein, about 2ppm to about 222ppm protein, about 2ppm to about 200ppm protein, about 2ppm to about 172ppm protein, about 2ppm to about 150ppm protein, about 2ppm to about 122ppm protein, about 2ppm to about 100ppm protein, about 40ppm to about 90ppm protein, about 2ppm to about 80ppm protein, about 2ppm to about 70ppm protein, about 2ppm to about 60ppm protein, about 2ppm to about 50ppm protein, about 2ppm to about 40ppm protein, about 2ppm to about 30ppm protein, about 2ppm to about 20ppm protein, about 2ppm to about 10ppm protein, Or about 2ppm to about 5ppm protein.

In some embodiments, the beverage composition comprises about 2ppm to about 400ppm protein, 5ppm to about 400ppm protein, 10ppm to about 400ppm protein, about 20ppm to about 400ppm protein, about 30ppm to about 400ppm protein, 40ppm to about 400ppm protein, 50ppm to about 400ppm protein, about 60ppm to about 400ppm protein, about 70ppm to about 400ppm protein, about 80ppm to about 400ppm protein, about 90ppm to about 400ppm protein, about 100ppm to about 400ppm protein, about 125ppm to about 400ppm protein, about 150ppm to about 400ppm protein, about 175ppm to about 400ppm protein, about 200ppm to about 400ppm protein, about 225ppm to about 400ppm protein, about 250ppm to about 400ppm protein, about 275ppm to about 400ppm protein, about 300ppm to about 400ppm protein, about 325ppm to about 400ppm protein, About 350ppm to about 400ppm protein, or about 375ppm to about 400ppm protein.

In some embodiments, the beverage composition comprises about 2ppm, about 3ppm, about 4ppm, about 5ppm, about 10ppm, about 20ppm, 30ppm, about 40ppm, about 50pp, about 60ppm, about 70ppm, about 80ppm, about 90ppm, about 100ppm, about 125ppm, about 150ppm, about 200ppm, about 225ppm, about 250ppm, about 275ppm, about 300ppm of protein, about 325ppm, about 350ppm, about 375ppm, or about 400ppm of protein. In some embodiments, a beverage comprising a dairy mineral composition comprises about 8ppm protein. In some embodiments, a beverage comprising a dairy mineral composition comprises about 40ppm protein. In some embodiments, a beverage comprising a dairy mineral composition comprises about 120ppm protein. In some embodiments, a beverage comprising a dairy mineral composition comprises about 160ppm protein. In some embodiments, a beverage comprising a dairy mineral composition comprises about 15ppm protein. In some embodiments, a beverage comprising a dairy mineral composition comprises about 75ppm protein. In some embodiments, a beverage comprising a dairy mineral composition comprises about 225ppm protein. In some embodiments, a beverage comprising a dairy mineral composition comprises about 300ppm protein.

In some embodiments, the beverage composition comprises from about 2ppm to about 400ppm lactose. In some embodiments, the beverage comprising the dairy mineral composition comprises from about 5ppm to about 375ppm lactose, from about 10ppm to about 350ppm lactose, from about 15ppm to about 325ppm lactose, from about 20ppm to about 300ppm lactose, from about 25ppm to about 275ppm lactose, from about 30ppm to about 250ppm lactose, from about 35ppm to about 225ppm lactose, from about 40 to about 200ppm lactose, from about 45ppm to about 175ppm lactose, from about 50ppm to about 150ppm lactose, from about 60 to about 125ppm lactose, from about 70 to about 100ppm lactose, or from about 80ppm to about 90ppm lactose.

In some embodiments, the beverage composition comprises from about 2ppm to about 375ppm lactose, from about 2ppm to about 350ppm lactose, from about 2ppm to about 325ppm lactose, from about 2ppm to about 300ppm lactose, from about 2ppm to about 275ppm lactose, from about 2ppm to about 250ppm lactose, from about 2ppm to about 225ppm lactose, from about 2ppm to about 200ppm lactose, from about 2ppm to about 175ppm lactose, from about 2ppm to about 150ppm lactose, from about 2ppm to about 125ppm lactose, from about 2ppm to about 20ppm lactose, from about 2ppm to about 90ppm lactose, from about 2ppm to about 80ppm lactose, from about 2ppm to about 70ppm lactose, from about 2ppm to about 60ppm lactose, from about 2ppm to about 50ppm lactose, from about 2ppm to about 40ppm lactose, from about 2ppm to about 30ppm lactose, or from about 2ppm to about 20ppm lactose.

In some embodiments, the beverage composition comprises about 5ppm to about 400ppm lactose, about 10ppm to about 400ppm lactose, about 15ppm to about 400ppm lactose, about 20ppm to about 400ppm lactose, about 30ppm to about 400ppm lactose, about 40ppm to about 400ppm lactose, about 50ppm to about 400ppm lactose, about 60ppm to about 400ppm lactose, about 70ppm to about 400ppm lactose, about 80ppm to about 400ppm lactose, about 90ppm to about 400ppm lactose, about 100ppm to about 400ppm lactose, about 125ppm to about 400ppm lactose, about 150ppm to about 400ppm lactose, about 175ppm to about 400ppm lactose, about 200ppm to about 400ppm lactose, about 225ppm to about 400ppm lactose, about 250ppm to about 400ppm lactose, about 275ppm to about 400ppm lactose, about 300ppm to about 400ppm lactose, about 325ppm to about 400ppm lactose, about 350ppm to about 400ppm lactose, about 40ppm to about 400ppm lactose, about 100ppm to about 400ppm lactose, about 125ppm, Or about 375ppm to about 400ppm lactose.

In some embodiments, the beverage composition comprises about 2ppm, about 5ppm, 10ppm, about 20ppm, about 30ppm, about 40ppm, about 50ppm, about 60ppm, about 70ppm, about 80ppm, about 90ppm, about 100ppm, about 125ppm, about 150ppm, about 175ppm, about 200ppm, about 225ppm, about 250ppm, about 275ppm, about 300ppm, about 325ppm, about 350ppm, about 375ppm, or 400ppm lactose. In some embodiments, the beverage composition comprises about 4ppm lactose. In some embodiments, the beverage composition comprises about 18ppm lactose. In some embodiments, the beverage composition comprises about 55ppm lactose. In some embodiments, the beverage composition comprises about 70ppm lactose. In some embodiments, the beverage composition comprises about 15ppm lactose. In some embodiments, the beverage composition comprises about 75ppm lactose. In some embodiments, the beverage composition comprises about 230ppm lactose. In some embodiments, the beverage composition comprises about 300ppm lactose.

In some embodiments, the beverage composition comprises from about 0.2ppm to about 75ppm calcium. In some embodiments, a beverage comprising a dairy mineral composition comprises from about 0.5ppm to about 70ppm calcium, from about 0.7ppm to about 65ppm calcium, from about 0.8ppm to about 60ppm calcium, from about 0.9ppm to about 55ppm calcium, from about 1ppm to about 50ppm calcium, from about 2ppm to about 45ppm calcium, from about 3ppm to about 40ppm calcium, from about 4ppm to about 35ppm calcium, from about 5ppm to about 30ppm calcium, from about 9ppm to about 25ppm, or from about 10ppm to about 20ppm calcium.

In some embodiments, the beverage composition comprises from about 0.2ppm to about 70ppm calcium, from about 0.2ppm to about 65ppm calcium, from about 0.2ppm to about 60ppm calcium, from about 0.2ppm to about 55ppm calcium, from about 0.2ppm to about 50ppm calcium, from about 0.2ppm to about 45ppm calcium, from about 0.2ppm to about 40ppm calcium, from about 0.2ppm to about 35ppm calcium, from about 0.2ppm to about 30ppm calcium, from about 0.2ppm to about 25ppm calcium, from about 0.2ppm to about 20ppm calcium, from about 0.2ppm to about 15ppm calcium, from about 0.2ppm to about 10ppm calcium, from about 0.2ppm to about 5ppm calcium, from about 0.2ppm to about 1ppm calcium, or from about 0.2ppm to about 0.5ppm calcium.

In some embodiments, the beverage composition comprises from about 0.3ppm to about 75ppm calcium, from about 0.4ppm to about 75ppm calcium, from about 0.5ppm to about 75ppm calcium, from 0.6ppm to about 75ppm calcium, from about 0.7ppm to about 75ppm calcium, from about 0.8ppm to about 75ppm calcium, from about 0.9ppm to about 75ppm calcium, from about 1ppm to about 75ppm calcium, from about 5ppm to about 75ppm calcium, from about 10ppm to about 75ppm calcium, from about 15ppm to about 75ppm calcium, from about 20ppm to about 75ppm calcium, from about 25ppm to about 75ppm calcium, from about 30ppm to about 75ppm calcium, from about 35ppm to about 75ppm calcium, from about 40ppm to about 75ppm calcium, from about 45ppm to about 75ppm calcium, from about 50ppm to about 75ppm calcium, from about 55ppm to about 75ppm calcium, from about 60ppm to about 65ppm calcium, from about 75ppm to about 75ppm calcium, or from about 75ppm calcium.

In some embodiments, the beverage composition comprises about 0.1ppm, about 0.2ppm, about 0.3ppm, about 0.4ppm, about 0.5ppm, about 0.6ppm, about 0.7ppm, about 0.8ppm, about 0.9ppm, about 1ppm, about 5ppm, about 10ppm, about 15ppm, about 20ppm, about 25ppm, about 30ppm, about 35ppm, about 40ppm, about 45ppm, about 50ppm, about 55ppm, about 60ppm, about 65ppm, about 70ppm, or about 75ppm calcium.

In some embodiments, the beverage composition comprises about 2.5ppm calcium. In some embodiments, a beverage comprising a dairy mineral composition comprises about 12ppm calcium. In some embodiments, the beverage composition comprises about 38ppm calcium. In some embodiments, a beverage comprising a dairy mineral composition comprises about 50ppm calcium. In some embodiments, the beverage composition comprises about.4 ppm calcium. In some embodiments, a beverage comprising a dairy mineral composition comprises about 2ppm calcium. In some embodiments, the beverage composition comprises about 7ppm calcium. In some embodiments, the beverage comprising the dairy mineral composition comprises about 9ppm calcium.

In some embodiments, the beverage further comprises at least one sweetener, wherein the at least one sweetener can be a nutritive sweetener, a non-nutritive sweetener, or a combination thereof.

In certain embodiments, the beverage may comprise a non-nutritive sweetener. In particular embodiments, the non-nutritive sweetener may be selected from the group consisting of: steviol glycoside, momordica grosvenori sweetener, rubusoside, siamenoside, monatin, curculin, glycyrrhizic acid, neohesperidin, dihydrochalcone, glycyrrhizin, sarsasaponin, phloridzin, trilobatin, rubusolide, brazzein, hernandulcin, osbeck's pin, polypodium glycoside A, cloudbursin, pterosin A and B, sapindoside, thaumatin, monellin, mabinlin I and II, pseudogentiin I, brazil glycyrrhizin I, abrin A, and cyclocarioside I, mogroside IV, mogroside V, or a combination thereof.

In some embodiments, the non-nutritive sweetener in the beverage may be a steviol glycoside. In some embodiments, the steviol glycoside can be stevioside, rebaudioside a, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside N, rebaudioside O, rebaudioside P, rebaudioside Q, steviolbioside, dulcoside a, or a mixture of any of the above. In some embodiments, the steviol glycoside is rebaudioside a, rebaudioside D, stevioside, rebaudioside M, or any combination thereof.

In particular embodiments, the steviol glycoside in the beverage is rebaudioside a. In other embodiments, the steviol glycoside in the beverage is rebaudioside D. In other embodiments, the steviol glycoside in the beverage is rebaudioside M. In other embodiments, the steviol glycoside in the beverage is rebaudioside F. In other embodiments, the steviol glycoside in the beverage is a mixture of rebaudioside a and D. In other embodiments, the steviol glycoside in the beverage is a mixture of rebaudioside a and M. In additional embodiments, the steviol glycoside in the beverage is a mixture of rebaudioside A, D and M. In additional embodiments, the steviol glycoside in the beverage is a mixture of stevioside, rebaudioside a and rebaudioside D. In other embodiments, the steviol glycoside in the beverage is a mixture of stevioside, rebaudioside a and rebaudioside M. In yet another embodiment, the steviol glycoside is a mixture of rebaudioside D, M and stevioside.

In certain embodiments, the non-nutritive sweetener may be present in the beverage at a concentration in the range of about 1ppm to about 800ppm, about 1ppm to about 750ppm, about 1ppm to about 700ppm, about 1ppm to about 650ppm, about 1ppm to about 600ppm, about 1ppm to about 550ppm, about 1ppm to about 500ppm, about 1ppm to about 450ppm, about 1ppm to about 400ppm, about 1ppm to about 350ppm, about 1ppm to about 300ppm, about 1ppm to about 250ppm, about 1ppm to about 200ppm, about 1ppm to about 150ppm, about 1ppm to about 100ppm, about 1ppm to about 50ppm, about 1ppm to about 10ppm, or about 1ppm to about 5ppm, depending on the particular non-sweetener used and the sweetness level desired in the beverage. In particular embodiments, the non-nutritive sweetener may be present in the beverage at a concentration of about 1ppm, about 5ppm, about 10ppm, about 50ppm, about 100ppm, about 150ppm, about 200ppm, about 250ppm, about 300ppm, about 350ppm, about 400ppm, about 450ppm, about 500ppm, about 550ppm, about 600ppm, about 650ppm, about 700ppm, about 750ppm, or about 800 ppm.

In certain embodiments, the beverage comprises rebaudioside a, rebaudioside D, and rebaudioside M, wherein rebaudioside a and rebaudioside D are present in a weight ratio ranging from about 2.2:1 to about 1.8:1, and wherein rebaudioside a and rebaudioside M are present in a weight ratio ranging from about 2.2:1 to about 1.8: 1.

In certain embodiments, the weight ratio of rebaudioside a to rebaudioside D in the beverage is in the range of about 2.1:1 to about 1.9: 1. In certain embodiments, the weight ratio of rebaudioside a to rebaudioside D is about 2: 1.

In certain embodiments, the weight ratio of rebaudioside a to rebaudioside M in the beverage is in the range of about 2.1:1 to about 1.9: 1. In certain embodiments, the weight ratio of rebaudioside a to rebaudioside M is about 2: 1.

In certain embodiments, rebaudioside a is present in the beverage in a concentration of about 50ppm to about 300 ppm.

In certain embodiments, rebaudioside D is present in the beverage in a concentration of about 50ppm to about 300 ppm.

In certain embodiments, rebaudioside M is present in the beverage in a concentration of about 50ppm to about 300 ppm.

The beverage compositions of the present disclosure may also comprise nutritive sweeteners. In some embodiments, the nutritive sweetener may be a natural nutritive sweetener. Exemplary natural nutritive sweeteners that may be included in the compositions include any known in the art natural nutritive sweetener, for example crystalline or liquid sucrose, fructose, glucose, fructo-oligosaccharides, glucose-fructose syrups from natural sources such as apple, chicory, and honey; high fructose corn syrup, invert sugar, maple sugar syrup, maple sugar, honey, brown sugar molasses, cane molasses, such as first molasses, second molasses, platdune black molasses, and sugar beet molasses; sorghum syrup and mixtures thereof.

Other ingredients suitable for use in the beverage compositions disclosed here include, but are not limited to, sugar alcohols (erythritol, sorbitol, mannitol, xylitol, lactitol, isomalt, maltitol), tagatose, trehalose, galactose, rhamnose, cyclodextrin, ribulose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, isohexinose, neotrehalose, palatinose or isomaltulose, erythrose, deoxyribose, gulose, talose, erythrulose, xylulose, psicose, turanose, cellobiose, glucosamine, mannosamine, fucose, fuculose, glucuronic acid, gluconic acid, gluconolactone, abicose, galactosamine, xylooligosaccharides (xylotriose, xylobiose, etc.), gentiooligosaccharides (gentiobiose, xylooligosaccharide, etc.), and combinations thereof, Gentiotriose, gentiotetraose, etc.), galacto-oligosaccharides, sorbose, ketotriose (dehydroxyacetone), aldotriose (glyceraldehyde), aspergillus niger oligosaccharides, fructo-oligosaccharides (kestose, nystotetraose, etc.), maltotetraose, maltotriol, tetrasaccharide, oligomannose, isomalto-oligosaccharides, malto-oligosaccharides (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose, etc.), dextrin, lactulose, melibiose, raffinose, rhamnose, ribose, and mixtures thereof.

In certain embodiments, the nutritive sweetener may be sucrose, high fructose corn syrup, or a combination thereof.

The beverage composition may further comprise one or more rare sugars such as D-allose, D-psicose (also known as D-allulose), L-ribose, D-tagatose, L-glucose, L-fucose, L-arabinose, D-turanose, D-leucrose, and mixtures thereof. In particular embodiments, the composition may comprise D-psicose.

The beverage compositions of the present disclosure may also comprise artificial sweeteners or sweetness enhancers.

Exemplary artificial sweeteners include, but are not limited to, saccharin, cyclamate, aspartame, neotame, edmunol, acesulfame potassium, sucralose, and mixtures thereof.

In some embodiments, the beverage composition may further comprise a sweetness enhancer. Suitable sweetness enhancers include any of those known in the art. Exemplary sweetness enhancers include, but are not limited to, sugar alcohol sweetness enhancers (such as erythritol, sorbitol, mannitol, xylitol, lactitol, isomalt, maltitol, and mixtures thereof), or rare sugar sweetness enhancers (D-psicose, D-allose, L-ribose, D-tagatose, L-glucose, L-fucose, L-arabinose, D-turanose, D-leucrose, and mixtures thereof). In certain embodiments, any of the steviol glycosides described herein can be used as a sweetness enhancer, rather than a sweetener. In particular embodiments, the sweetness enhancer may be rebaudioside a. In particular embodiments, the sweetness enhancer may be rebaudioside B. In particular embodiments, the sweetness enhancer may be rebaudioside C. In particular embodiments, the sweetness enhancer may be rebaudioside D. In particular embodiments, the sweetness enhancer may be rebaudioside E. In particular embodiments, the sweetness enhancer may be rebaudioside F. In particular embodiments, the sweetness enhancer may be rebaudioside J. In particular embodiments, the sweetness enhancer may be rebaudioside K. In particular embodiments, the sweetness enhancer may be rebaudioside L. In particular embodiments, the sweetness enhancer may be rebaudioside M. In particular embodiments, the sweetness enhancer may be rebaudioside N. In particular embodiments, the sweetness enhancer may be rebaudioside O.

In certain embodiments, when the sweetness enhancer is rebaudioside, the rebaudioside is present in the beverage product in a concentration between about 1ppm and about 50 ppm. In some embodiments, the rebaudioside is present in the beverage product in a concentration between about 5ppm to about 40ppm, about 10ppm to about 30ppm, or about 15ppm to about 20 ppm.

In some embodiments, the sweetness enhancer may be a salt-based sweetness enhancer (such as NaCl or potassium sorbate) or a benzoic acid-based sweetness enhancer (such as potassium benzoate).

In some embodiments, the beverage composition may further comprise caffeine. In other embodiments, the beverage composition can be substantially free of caffeine or free of caffeine.

In certain embodiments, the beverage composition may further comprise other ingredients, such as antioxidants, food-grade acids, and food-grade bases. Other beverage ingredients such as colors, preservatives, carbon dioxide, buffer salts, and the like may also be present.

Suitable food-grade acids are water-soluble organic acids and salts thereof and include, for example, phosphoric acid, sorbic acid, ascorbic acid, benzoic acid, citric acid, tartaric acid, propionic acid, butyric acid, acetic acid, succinic acid, glutaric acid, maleic acid, malic acid, valeric acid, caproic acid, malonic acid, aconitic acid, potassium sorbate, sodium benzoate, sodium citrate, amino acids, and combinations of any of them. Such acids are suitable for adjusting the pH of food or beverages.

Suitable food grade bases are sodium hydroxide, potassium hydroxide and calcium hydroxide. Such bases are also suitable for adjusting the pH of a food or beverage.

In certain embodiments, the beverage composition may further comprise one or more stabilizers selected from the group consisting of: pectin, xanthan gum, carboxymethyl cellulose, propylene glycol alginate, gellan gum, guar gum, tragacanth gum, acacia gum, locust bean gum, gum arabic, gelatin, and combinations thereof. These compounds can also be used as emulsifiers for stabilizing, for example, clouding agents.

In some embodiments, the beverage may be a cola beverage. In other embodiments, the cola beverage may comprise cola flavoring and a non-nutritive sweetener selected from the group consisting of: steviol glycoside, momordica grosvenori sweetener, rubusoside, siamenoside, monatin, curculin, glycyrrhizic acid, neohesperidin, dihydrochalcone, glycyrrhizin, sarsasaponin, phloridzin, trilobatin, rubusolide, brazzein, hernandulcin, osbeck's pin, polypodium glycoside A, cloudbursin, pterosin A and B, sapindoside, thaumatin, monellin, mabinlin I and II, pseudogentiin I, brazil glycyrrhizin I, abrin A, and cyclocarioside I, mogroside IV, mogroside V, or a combination thereof.

In particular embodiments, the beverage may be a carbonated cola beverage comprising water, sweetener, cola nut extract and/or other flavoring, caramel color, phosphoric acid, optionally caffeine, and optionally other ingredients, and the like. Those skilled in the art, given the benefit of this disclosure, will recognize additional and alternative suitable ingredients.

A carbonating agent in the form of carbon dioxide may be added to achieve effervescence. Any technique and carbonation equipment known in the art for carbonating beverages may be used. Carbon dioxide can enhance the taste and appearance of the beverage and can help to preserve the purity of the beverage by inhibiting and/or destroying harmful bacteria. In certain embodiments, for example, the beverage may have up to about 4.0 volumes of carbon dioxide in CO₂And (4) horizontal. Other embodimentsThe chamber may have, for example, about 0.5 to about 5.0 volumes of carbon dioxide. As used herein, a volume of carbon dioxide refers to the amount of carbon dioxide absorbed at 60 ° f (16 ℃) and one atmosphere pressure for a given amount of a given liquid, such as water. A volume of gas occupies the same space as the liquid in which it is dissolved. The carbon dioxide content can be selected by one skilled in the art based on the level of effervescence desired and the effect of the carbon dioxide on the taste or mouthfeel of the beverage.

The beverage may have any of a number of different specific formulations or ingredients. The formulation of the beverage may vary depending on factors such as the intended market segment of the product, the desired nutritional characteristics of the product, the flavor profile, and the like. Thus, additional ingredients may be added to the formulation of a particular beverage. Additional ingredients include, but are not limited to, one or more additional sweeteners other than any sweetener already present, electrolytes, vitamins, flavoring agents, carbonating agents, preservatives, or any combination thereof. These ingredients can be added to any beverage composition to alter the taste, mouthfeel, and/or nutritional value of the beverage composition.

In certain embodiments, the food or beverage compositions disclosed here can contain flavor compositions, such as natural, natural-identical, and/or synthetic fruit flavors, botanical flavors, other flavors, and combinations thereof. As used herein, the term "fruit flavors" generally refers to those flavors derived from the edible reproductive portion of a seed plant, including those wherein sweet pulp is associated with the seed, such as tomato, cranberry and the like, as well as those having small, strong berries. The term berry includes true berries as well as fruit born, that is, they are not "true" berries, but fruit is generally accepted as such. Also included within the term "fruit flavor" are synthetically prepared flavors made to simulate fruit flavors derived from natural sources. Examples of suitable fruit or berry sources include whole berries or portions thereof, berry juice concentrates, berry purees and blends thereof, dry berry powders, dry berry juice powders, and the like.

Exemplary fruit flavors include citrus flavors, e.g., orange, lemon, lime, grapefruit, tangerine, mandarin orange, tangelo, and grapefruit, apple, grape, cherry, and pineapple flavors. In certain embodiments, the food or beverage composition comprises a fruit flavor component, such as a juice concentrate or juice. As used herein, the term "botanical flavor" refers to flavors derived from parts of a plant other than fruit. Thus, botanical flavors can include those flavors derived from essential oils and extracts of nuts, bark, roots, and leaves. Also included within the term "botanical flavor" are synthetically prepared flavors made to mimic botanical flavors derived from natural sources. Examples of such flavors include cola flavors, tea flavors, and combinations thereof. The flavor component can also comprise a blend of several of the above flavors. In certain exemplary embodiments of the food product or beverage composition, a cola flavor component or a tea flavor component can be used. The particular amount of flavor component that can be used to impart flavor characteristics to the food or beverage compositions of the present disclosure will depend on the flavor selected, the flavor impression desired, and the form of the flavor component. Those skilled in the art, given the benefit of this disclosure, will be readily able to determine the amount of any particular flavor component used to achieve the desired flavor impression.

Fruit juices suitable for use in certain exemplary embodiments of the beverages disclosed here include, for example, fruit juices, vegetable juices, and berry juices. The juice can be used in the food or beverage composition in the form of a concentrate, puree, single strength juice, or other suitable form. As used herein, the term "fruit juice" includes single strength fruit, berry or vegetable juices, as well as concentrates, purees, milks and other forms. A variety of different fruit, vegetable and/or berry juices can be combined, optionally together with other flavorings, to produce a concentrate or beverage having the desired flavor. Examples of suitable fruit juice sources include plum, date, currant, fig, grape, raisin, cranberry, pineapple, peach, banana, apple, pear, guava, apricot, saskatoon berry, blueberry, plain berry (plains berry), prairie berry (prairie berry), mulberry, elderberry, babados cherry (acerola cherry), choke cherry, date, coconut, olive, raspberry, strawberry, huckleberry, loganberry, gooseberry, dewberry, boysenberry, kiwi, cherry, blackberry, quince, buckthorn, passion fruit, sloe, kalopanax, gooseberry, pomegranate, persimmon, mango, rhubarb, papaya, lychee, lemon, orange, lime, tangerine, citrus, melon, watermelon, and grapefruit. Many additional and alternative juices suitable for use in at least certain exemplary embodiments will be apparent to those skilled in the art, given the benefit of this disclosure. In compositions of the present disclosure employing fruit juices, the fruit juices can be used, for example, at a level of at least about 0.2 weight percent of the composition. In certain embodiments, fruit juice may be employed at a level in the range of about 0.2 weight percent to about 40 weight percent. In further embodiments, fruit juices, if any, can be used in amounts ranging from about 1 weight percent to about 20 weight percent.

Lighter colored juices can be included in the formulations of certain embodiments to adjust flavor and/or increase the juice content of the beverage without darkening the beverage color. Examples of such juices include apple, pear, pineapple, peach, lemon, lime, orange, apricot, grapefruit, tangerine, rhubarb, blackcurrant, quince, passion fruit, papaya, mango, guava, lychee, kiwi, citrus, coconut, and banana. If desired, deflavored and decolored juices can be used.

Other flavorings suitable for use in at least certain exemplary embodiments of the food or beverage compositions disclosed here include, for example, spice flavorings, such as cassia, clove, cinnamon, pepper, ginger, vanilla spice flavorings, cardamom, coriander, root beer, sassafras, ginseng, and others. Many additional and alternative flavorings suitable for use in at least certain exemplary embodiments will be apparent to those skilled in the art, given the benefit of this disclosure. The flavoring agent may be in the form of an extract, oleoresin, juice concentrate, base for bottled beverages, or other forms known in the art. In at least certain exemplary embodiments, such flavors or other flavors complement the flavor of the juice or juice combination.

The one or more flavoring agents may be used in the form of an emulsion. A flavor emulsion can be prepared by mixing some or all of the flavors together, optionally with other ingredients of the food or beverage and an emulsifier. The emulsifier can be added at the same time as or after the flavors are mixed together. In certain exemplary embodiments, the emulsifier may be water soluble. Exemplary suitable emulsifying agents include gum arabic, modified starches, carboxymethylcellulose, gum tragacanth, gum ghatti and other suitable gums. Additional suitable emulsifiers will be apparent to those skilled in the art of food or beverage formulations given the benefit of this disclosure. In exemplary embodiments, the emulsifier comprises greater than about 3% of a mixture of flavor and emulsifier. In certain exemplary embodiments, the emulsifier may be from about 5% to about 30% of the mixture.

In certain embodiments, caffeine can be added to any of the food or beverage compositions described herein. For example, the amount of caffeine added may be determined by the desired characteristics of a given beverage or beverage concentrate and any applicable regulatory provisions of the country in which the beverage or beverage concentrate is marketed. In certain embodiments, caffeine may be included in an amount sufficient to provide a final beverage composition having less than about 0.02 weight percent caffeine. The caffeine must be of acceptable purity for use in the beverage food or beverage. Caffeine may be natural or synthetic, depending on the source.

The beverages disclosed here can contain additional ingredients, including generally any of those typically present in beverage formulations. Examples of such additional ingredients include, but are not limited to, caramel and other colorants or dyes, foaming or antifoaming agents, gums, emulsifiers, tea solids, cloud components, and mineral and non-mineral nutritional supplements. Examples of non-mineral nutritional supplement ingredients are known to those of ordinary skill in the art and include, for example, antioxidants and vitamins including vitamin a, vitamin D, vitamin E (tocopherol), vitamin C (ascorbic acid), vitamin B (thiamine), vitamin B2 (riboflavin), vitamin B6, vitamin B12, and vitamin K, niacin, folic acid, biotin, and combinations thereof. The optional non-mineral nutritional supplement is typically present in an amount recognized to be acceptable by good manufacturing practices. Exemplary amounts may be between about 1% and about 100% Recommended Daily Values (RDVs), where these RDVs are established. In certain exemplary embodiments, the non-mineral nutritional supplement ingredient may be present in an amount ranging from about 5% to about 20% RDV, where RDV is established.

Preservatives can be used in at least certain embodiments of the food or beverage compositions disclosed here. That is, at least certain exemplary embodiments may comprise an optional dissolved preservative system. Solutions having a pH below 4 and especially below 3 are generally "microbiologically stable", i.e. they resist the growth of microorganisms and are therefore suitable for long term storage prior to consumption without the need for further preservatives. However, additional preservative systems may be used if desired. If a preservative system is used, it can be added to the product at any suitable time during manufacture, for example, in some cases prior to the addition of the sweetener. As used herein, the term "preservative system" or "preservatives" includes all suitable preservatives approved for use in food or beverage compositions, including, but not limited to, known chemical preservatives, such as benzoates, e.g., sodium, calcium, and potassium benzoate, sorbates, e.g., sodium, calcium, and potassium sorbate, citrates, e.g., sodium citrate and potassium citrate, polyphosphates, e.g., Sodium Hexametaphosphate (SHMP), and combinations thereof, and antioxidants such as ascorbic acid, EDTA, BHA, BHT, TBHQ, dehydroacetic acid, dimethyl dicarbonate, ethoxyquin, heptylparaben, and combinations thereof. Preservatives may be used in amounts not exceeding the maximum levels mandated by applicable laws and regulations.

In particular with respect to beverages, the level of preservative used can be adjusted depending on the intended final product pH and/or the microbial spoilage potential of the particular beverage formulation. Typically, the maximum level employed may be about 0.05% by weight of the beverage. It will be within the ability of those skilled in the art, given the benefit of this disclosure, to select an appropriate preservative or combination of preservatives for beverage compositions according to this disclosure.

Other preservation methods suitable for use with at least certain exemplary embodiments of the products disclosed herein include, for example, aseptic packaging and/or heat treatment or thermal processing steps, such as hot filling and tunnel pasteurization. These steps can be used to reduce the growth of yeast, mold, and microorganisms in a food product or beverage composition. For example, U.S. Pat. No. 4,830,862 discloses the use of pasteurization in the production of fruit juice beverages as well as the use of suitable preservatives in carbonated beverages. U.S. patent No. 4,925,686 discloses a heat pasteurized freezable fruit juice composition comprising sodium benzoate and potassium sorbate. Both of these patents are incorporated by reference in their entirety. Generally, heat treatments include hot-fill processes, which typically use high temperatures for short periods of time, e.g., about 190F for 10 seconds, tunnel pasteurization processes which typically use lower temperatures for longer periods of time, e.g., about 160F for 10 minutes to 15 minutes, and retort processes, which typically use, e.g., high pressures (i.e., pressures in excess of 1 atmosphere) for 3 minutes to 5 minutes at about 250F.

Suitable antioxidants may be selected from rutin, quercetin, flavanones, flavones, flavanonols, flavonols, flavandiols, leucoanthocyanidins, flavonol glycosides, flavonoid glycosides, isoflavones, and neoflavones. In particular, the flavonoid may be, but is not limited to, quercetin, eriocitrin, naringin, hesperidin, hesperetin, neohesperidin, neoponin, poncirin, rutin, isorhoifolin, rhoifolin, diosmin, neotamine, sinensetin, nobiletin, catechin gallate, epigallocatechin gallate, oolong tea polymerized polyphenol, anthocyanin, heptamethoxyflavone, daidzin, daidzein, biochanin A, prunus isoflavone, genistin, glycitein, genistein, 6,7, 4' -trihydroxyisoflavone, morin, apigenin, vitexin, luteolin, apigenin, quercitrin, gossypetin, curculin, geraniol, Hinokiflavone, primuline, plantain, luteolin, myricetin, orientin, robinin, luteolin and hydroxy-4-flavone.

Suitable food-grade acids are water-soluble organic acids and salts thereof and include, for example, phosphoric acid, sorbic acid, ascorbic acid, benzoic acid, citric acid, tartaric acid, propionic acid, butyric acid, acetic acid, succinic acid, glutaric acid, maleic acid, malic acid, valeric acid, caproic acid, malonic acid, aconitic acid, potassium sorbate, sodium benzoate, sodium citrate, amino acids, and combinations of any of them. Such acids are suitable for adjusting the pH of food or beverages.

Suitable food grade bases are sodium hydroxide, potassium hydroxide and calcium hydroxide. Such bases are also suitable for adjusting the pH of a food or beverage.

In certain embodiments, a beverage according to the present disclosure may comprise water, a dairy mineral composition, at least one sweetener, an acidulant, and a flavoring agent. Exemplary flavors include, but are not limited to, cola flavors, citrus flavors, spice flavors, and combinations thereof. A carbonating agent in the form of carbon dioxide may be added to achieve effervescence. In certain embodiments, preservatives may be added, if desired or necessary, depending upon factors including the presence of other ingredients, manufacturing techniques, desired shelf life, and the like. In certain embodiments, caffeine can be added to the beverage. Other suitable ingredients are described herein.

Those skilled in the art, given the benefit of this disclosure, will recognize additional and alternative suitable ingredients.

Beverage concentrates

The present disclosure also provides beverage concentrates comprising the dairy mineral compositions.

Beverage concentrates are well known to those of ordinary skill in the art and are typically liquid concentrates suitable for dilution with water to provide a ready-to-drink beverage. Typically, the concentrate is prepared at a concentration 3 to 10 times the concentration of the finished ready-to-drink beverage. In some embodiments, the concentrate may be six times more concentrated than the desired finished beverage product.

When the concentration of the concentrate is six times higher than the final beverage concentration, the concentrate can be diluted with 1 plus 5 drops (1 volume of beverage concentrate plus 5 volumes of water) of water or carbonated water. In embodiments where the concentrate has a concentration six times that of the beverage, the dairy mineral composition may be present in the beverage concentrate at a concentration in the range of about 600ppm to about 12,000 ppm. In certain embodiments, the dairy mineral composition may be present in the beverage concentrate at a concentration in the range of about 700ppm to about 11,500ppm, about 800ppm to about 11,000ppm, about 900ppm to about 10,500ppm, about 1,000ppm to about 10,000ppm, about 1,100ppm to about 9,500ppm, about 1,200ppm to about 9,000ppm, about 1,300ppm to about 8,500ppm, about 1,500ppm to about 8,000ppm, about 1,600ppm to about 7,500ppm, about 1,700ppm to about 7,000ppm, about 1,800ppm to about 6,500ppm, about 2,000ppm to about 6,000ppm, about 2,500ppm to about 5,500ppm, about 3,000ppm to about 5,000ppm, or about 3,500ppm to about 4,500 ppm.

In certain embodiments, the dairy mineral composition may be from about 700ppm to about 12,000ppm, from about 800ppm to about 12,000ppm, from about 900ppm to about 12,000ppm, from about 1,000ppm to about 12,000ppm, from about 1,100ppm to about 12,000ppm, from about 1,200ppm to about 12,000ppm, from about 1,300ppm to about 12,000ppm, from about 1,500ppm to about 12,000ppm, from about 1,600ppm to about 12,000ppm, from about 1,700ppm to about 12,000ppm, from about 1,800ppm to about 12,000ppm, from about 2,000ppm to about 12,000ppm, from about 2,500ppm to about 12,000ppm, from about 3,000ppm to about 12,000ppm, from about 3,500ppm to about 12,000ppm, from about 4,000ppm to about 12,000ppm, from about 4,500ppm to about 12,000ppm, from about 5,000ppm to about 12,000ppm, from about 6,000ppm, a concentration in the range of about 7,000ppm to about 12,000ppm, about 7,500ppm to about 12,000ppm, about 8,0000ppm to about 12,000ppm, about 8,500ppm to about 12,000ppm, about 9,000ppm to about 12,000ppm, about 9,500ppm to about 12,000ppm, about 10,000ppm to about 12,000ppm, or about 11,500ppm to about 12,000ppm is present in the beverage concentrate.

In some embodiments, the dairy mineral composition may be present in the beverage concentrate at a concentration in a range of about 600ppm to about 11,500ppm, about 600ppm to about 11,000ppm, about 600ppm to about 10,500ppm, about 600ppm to about 9,500ppm, about 600ppm to about 9,000ppm, about 600ppm to about 8,500ppm, about 600ppm to about 8,000ppm, about 600ppm to about 7,500ppm, about 600ppm to about 7,000ppm, about 600ppm to about 6,500ppm, about 600ppm to about 6,000ppm, about 600ppm to about 5,500ppm, about 600ppm to about 5,000ppm, about 600ppm to about 4,500ppm, about 600ppm to about 4,000ppm, or about 600ppm to about 3,500 ppm.

In other embodiments, the dairy mineral composition may be present in the beverage concentrate at a concentration of about 600ppm, about 700ppm, about 800ppm, about 900ppm, about 1,000ppm, about 1,200ppm, about 1,300ppm, about 1,400ppm, about 1,500ppm, about 1,600ppm, about 1,700ppm, about 1,800ppm, about 1,900ppm, about 2,000ppm, about 2,500ppm, about 3,000ppm, 3,500ppm, 4,000ppm, 4,500ppm, 5,000ppm, 5,500ppm, 6,000ppm, 6,500ppm, 7,000ppm, 7,500ppm, 8,00ppm, 8,500ppm, 9,000ppm, 9,500ppm, about 10,000ppm, about 11,000ppm, about 12,000ppm, or any range between any of these values.

In addition to the different amounts of dairy mineral composition described above, the beverage concentrate may also comprise nutritive or non-nutritive natural or synthetic sweeteners, or combinations of such sweeteners. Exemplary sweeteners are disclosed above.

In some embodiments, such as when the composition is a beverage concentrate, the concentration of sweetener in the concentrate will be at least six times the concentration of sweetener desired in the ready-to-drink beverage.

Notwithstanding the foregoing, it is within the skill of the ordinarily skilled artisan to select an appropriate sweetener concentration for a composition depending on the intended use of the composition and the characteristics of the particular sweetener.

Method for preparing composition

In another embodiment, the present disclosure provides a method for preparing a composition comprising a dairy mineral composition.

In some embodiments, the method for preparing a composition comprising a dairy mineral composition comprises adding the dairy mineral composition in an amount sufficient to achieve a final concentration in the beverage of about 100ppm to about 2000 ppm. In some embodiments, the method for preparing a composition comprising a dairy mineral composition comprises adding the dairy mineral composition in an amount sufficient to achieve a final concentration in the beverage of about 500ppm to about 1500 ppm. In some embodiments, the method for preparing a composition comprising a dairy mineral composition comprises adding the dairy mineral composition in an amount sufficient to achieve a final concentration in the beverage of about 150ppm to about 1950ppm, about 200ppm to about 1900ppm, about 250ppm to about 1850ppm, about 300ppm to about 1800ppm, about 350ppm to about 1750ppm, about 400ppm to about 1700ppm, about 450ppm to about 1650ppm, about 500ppm to about 1600ppm, 550ppm to about 1550ppm, about 600ppm to about 1450ppm, about 650ppm to about 1400ppm, about 700ppm to about 1350ppm, about 750ppm to about 1300ppm, or about 800ppm to about 1250ppm, about 850ppm to about 1200ppm, about 850ppm to about 1150ppm, about 900ppm to about 1100ppm, or about 950ppm to about 1050 ppm.

In some embodiments, the method for preparing a composition comprising a dairy mineral composition comprises adding the dairy mineral composition in an amount sufficient to achieve a final concentration in the beverage of about 200ppm to about 2000ppm, about 300ppm to about 2000ppm, about 400ppm to about 2000ppm, about 500ppm to about 2000ppm, about 600ppm to about 2000ppm, about 700ppm to about 2000ppm, about 800ppm to about 2000ppm, about 900ppm to about 2000ppm, about 1000ppm to about 2000ppm, about 1100ppm to about 2000ppm, about 1200ppm to about 2000ppm, about 1300ppm to about 2000ppm, about 1400ppm to about 2000ppm, about 1500ppm to about 2000ppm, about 1600ppm to about 2000ppm, about 1700ppm to about 2000ppm, about 1800ppm to about 2000ppm, or about 1900ppm to about 2000 ppm.

In some embodiments, a method of making a composition comprising a dairy mineral composition comprises adding the dairy mineral composition in an amount sufficient to achieve a final concentration in a beverage of 100ppm to about 1900, about 100ppm to about 1800ppm, about 100ppm to about 1700ppm, about 100ppm to about 1600ppm, about 100ppm to about 1500ppm, about 100ppm to about 1400ppm, about 100ppm to about 1300ppm, about 100ppm to about 1200ppm, about 100ppm to about 1100ppm, about 100ppm to about 1000ppm, about 100ppm to about 900ppm, about 100ppm to about 800ppm, about 100ppm to about 700ppm, about 100ppm to about 600ppm, or about 100ppm to about 500 ppm.

In some embodiments, a method of making a composition comprising a dairy mineral composition comprises adding the dairy mineral composition in an amount sufficient to achieve a final concentration in a beverage of 100ppm, 150ppm, 200ppm, 250ppm, 300ppm, 350ppm, 400ppm, 450ppm, 500ppm, about 550ppm, about 600ppm, about 650ppm, about 700ppm, about 750ppm, about 800ppm, about 850ppm, about 900ppm, about 950ppm, about 1000ppm, about 1050ppm, about 1100ppm, about 1150ppm, about 1200ppm, about 1250ppm, about 1300ppm, about 1350ppm, about 1400ppm, about 1450ppm, about 1500ppm, about 1550ppm, about 1600ppm, about 1650ppm, about 1700ppm, about 1750ppm, about 1800ppm, about 1850ppm, about 1900ppm, or any range between any of these values.

Method of modifying flavor attributes

In another embodiment, the present disclosure provides a method for altering a flavor profile relative to a control, wherein the alteration in the flavor profile is assessed by a suitably sized taste panel comprising trained expert tasters. Such subgroups are generally known in the art. The method comprises adding an effective amount of the dairy mineral composition described herein to a beverage or other comestible so as to affect the organoleptic properties of the beverage. In some embodiments, the method comprises enhancing the flavor profile relative to a control. In some embodiments, the method of altering a flavor profile comprises decreasing the flavor profile relative to a control.

In some embodiments, the method for modifying the flavor profile of a beverage comprises adding a dairy mineral composition to the beverage in an amount sufficient to achieve a final concentration in the beverage of about 100ppm to about 2000 ppm. In some embodiments, the method for modifying the flavor profile of a beverage comprises adding a dairy mineral composition to the beverage in an amount sufficient to achieve a final concentration in the beverage of about 500ppm to about 1500 ppm. In some embodiments, the method for modifying the flavor profile of a beverage comprises adding a dairy mineral composition to the beverage in an amount sufficient to achieve a final concentration in the beverage of about 100ppm to about 1900, about 100ppm to about 1800ppm, about 100ppm to about 1700ppm, about 100ppm to about 1600ppm, about 100ppm to about 1500ppm, about 100ppm to about 1400ppm, about 100ppm to about 1300ppm, about 100ppm to about 1200ppm, about 100ppm to about 1100ppm, about 100ppm to about 1000ppm, about 100ppm to about 900ppm, about 100ppm to about 800ppm, about 100ppm to about 700ppm, about 100ppm to about 600ppm, or about 100ppm to about 500 ppm.

In some embodiments, the method for modifying the flavor profile of a beverage comprises adding a dairy mineral composition to the beverage in an amount sufficient to achieve a final concentration in the beverage of about 200ppm to about 2000ppm, about 300ppm to about 2000ppm, about 400ppm to about 2000ppm, about 500ppm to about 2000ppm, about 600ppm to about 2000ppm, about 700ppm to about 2000ppm, about 800ppm to about 2000ppm, about 900ppm to about 2000ppm, about 1000ppm to about 2000ppm, about 1100ppm to about 2000ppm, about 1200ppm to about 2000ppm, about 1300ppm to about 2000ppm, about 1400ppm to about 2000ppm, about 1500ppm to about 2000ppm, about 1600ppm to about 2000ppm, about 1700ppm to about 2000ppm, about 1800ppm to about 2000ppm, or about 1900ppm to about 2000 ppm.

In some embodiments, the method for modifying the flavor profile of a beverage comprises adding a dairy mineral composition to the beverage in an amount sufficient to achieve a final concentration in the beverage of about 150ppm to about 1950ppm, about 200ppm to about 1900ppm, about 250ppm to about 1850ppm, about 300ppm to about 1800ppm, about 350ppm to about 1750ppm, about 400ppm to about 1700ppm, about 450ppm to about 1650ppm, about 500ppm to about 1600ppm, 550ppm to about 1550ppm, about 600ppm to about 1450ppm, about 650ppm to about 1400ppm, about 700ppm to about 1350ppm, about 750ppm to about 1300ppm, or about 800ppm to about 1250ppm, about 850ppm to about 1200ppm, about 850ppm to about 1150ppm, about 900ppm to about 1100ppm, or about 950ppm to about 1050 ppm.

In some embodiments, the method for altering the flavor profile of a beverage comprises adding a dairy mineral composition to the beverage in an amount sufficient to achieve a final concentration in the beverage of about 100ppm, 150ppm, 200ppm, 250ppm, 300ppm, 350ppm, 400ppm, 450ppm, 500ppm, about 550ppm, about 600ppm, about 650ppm, about 700ppm, about 750ppm, about 800ppm, about 850ppm, about 900ppm, about 950ppm, about 1000ppm, about 1050ppm, about 1100ppm, about 1150ppm, about 1200ppm, about 1250ppm, about 1300ppm, about 1350ppm, about 1400ppm, about 1450ppm, about 1500ppm, about 1550ppm, about 1600ppm, about 1650ppm, about 1700ppm, about 1750ppm, about 1800ppm, about 1850ppm, about 1900ppm, or any range between any of these values.

In some embodiments, the method for modifying the flavor profile of a beverage comprises adding one or more ingredients selected from the group consisting of: fat, fatty acids, carbohydrates, fiber, sucrose, glucose, maltose, lactose, galactose, isomaltose, protein, calcium, copper, iron, magnesium, manganese, phosphorus, potassium, sodium, zinc, sulfite, amino acids, ash, citric acid, lactic acid, acetic acid, oxalic acid, and formic acid.

Exemplary flavor attributes include, but are not limited to, overall aroma, carbonated mouthfeel, foamed mouthfeel, astringent taste, syrup mouthfeel, sticky feel, numb mouthfeel, irritation, sweet taste, bitter taste, sour taste, metallic mouthfeel or metallic taste, overall flavor, sour orange taste, lemon-candy taste, grapefruit taste, fresh orange taste, baby aspirin taste (baby aspirin taste), artificial aftertaste, sugar taste, honey taste, musty taste, throat choking, tropical taste (tropical taste), crunchy taste (plege taste), ginger/wood taste, smooth/slimy mouthfeel, dried fruit taste, licorice taste, rosin-citrus taste, clove taste, cool chalk taste, chalky taste, and chalky taste. In some embodiments, the flavor profile is measured after 60 seconds.

In some embodiments, the method for modifying the flavor profile is a method of enhancing mouthfeel. In some embodiments, the method for modifying the flavor profile is a method of enhancing the perception of stickiness. In some embodiments, the method for modifying the flavor profile is a method of enhancing sweetness. In some embodiments, the method for modifying the flavor profile is enhancing sugar taste. In some embodiments, the method of modifying mouthfeel is a method of enhancing honey taste.

In some embodiments, the method for modifying the flavor profile is a method of reducing astringency. In some embodiments, the method for modifying the flavor profile is a method of reducing numbing mouthfeel. In some embodiments, the method for modifying the flavor profile is a method of reducing irritation. In some embodiments, the method for modifying the flavor profile is a method of reducing tartness. In some embodiments, the method for modifying the flavor profile is a method of reducing artificial aftertaste. In some embodiments, the method for modifying a flavor profile is a method of reducing a throat gag. In some embodiments, the method for modifying the flavor profile is a method of masking bitter taste. In some embodiments, the method for modifying the flavor profile is a method of increasing the mouthfeel of a syrup.

Detailed description of the preferred embodiments

In addition to the various embodiments described above, the present disclosure also includes the following specific embodiments numbered E1 through E25. This list of embodiments is presented as an exemplary list, and the application is not limited to these embodiments.

E1. A dairy mineral composition comprising from about 2% to about 20% by weight carbohydrate and from about 6% to about 20% by weight protein.

E2. The dairy mineral composition of E1, further comprising about 55% to about 95% by weight ash and about 2% to about 8% by weight moisture.

E3. The dairy mineral composition of E2, comprising about 3.5% by weight carbohydrate, about 8% by weight protein, about 80% by weight ash, and about 4.5% by weight moisture.

E4. The dairy mineral composition of E3, wherein the carbohydrate is lactose.

E5. The dairy mineral composition of E2, comprising about 15% by weight carbohydrate, about 15% by weight protein, about 65% by weight ash, about 3% by weight moisture, and further comprising about 0.4% by weight fat.

E6. The dairy mineral composition of E5, wherein the carbohydrate is lactose.

E7. A dairy mineral composition comprising about 5% by weight lactose and about 8% by weight protein.

E8. A dairy mineral composition comprising about 0.4 wt.% fat, about 16 wt.% lactose, and about 15 wt.% protein.

E9. A dairy mineral composition comprising at least about 8% by weight protein, at least 10% by weight potassium, and at least about 3% by weight sodium.

E10. The dairy mineral composition of E9, further comprising no more than 4 wt.% moisture, no more than 15 wt.% calcium, and no more than 5 wt.% phosphorus.

E11. A dairy mineral composition comprising not more than 15 wt.% calcium and not more than 5 wt.% phosphorus.

E12. A dairy mineral composition comprising from about 0.1% to about 5% by weight calcium, from about 0.1% to about 5% by weight phosphorus, from about 10% to about 40% by weight potassium, and from about 5% to about 15% by weight sodium.

E13. A dairy mineral composition comprising at least about 30% by weight ash and no more than 20% by weight carbohydrate.

E14. A beverage composition comprising from about 1ppm to about 400ppm carbohydrate, from about 2ppm to about 400ppm protein, and from about 0.2ppm to about 75ppm calcium.

E15. The beverage of E14, comprising about 35ppm carbohydrate and about 80ppm protein.

E16. The beverage of E14, wherein the carbohydrate is lactose.

E17. The beverage of E14, comprising about 160ppm carbohydrate and about 150ppm protein.

E18. The beverage of E16, comprising about 150ppm lactose, about 150ppm protein, and about 4ppm calcium.

E19. A beverage composition comprising from about 1ppm to about 400ppm carbohydrate and from about 2ppm to about 400ppm protein.

E20. The beverage of E19, wherein the carbohydrate is lactose.

E21. The beverage of E20, comprising about 35ppm lactose and about 80ppm protein.

E22. The beverage of E21, comprising about 150ppm lactose and about 150ppm protein.

E23. A beverage composition comprising a dairy mineral composition comprising no more than 100ppm calcium.

E24. The beverage composition of E23, comprising at least about 80ppm protein, at least 100ppm potassium, and at least about 30ppm sodium.

E25. A beverage composition comprising a dairy mineral composition comprising at least about 80ppm protein, at least 100ppm potassium, and at least about 30ppm sodium.

Examples

Example 1: dairy mineral composition

Four commercially available dairy mineral compositions were compared. Sample 1 was obtained from Wimm-Bill-Dann Foods OJSC. Sample 2, LactosaltObtained from Armor proteins s.a.s. In the case of the sample 3,d-7 from Glanbia, Plc. Sample 4, low lactose whey, obtained from Wapsie Valley creature, Inc.

The following compositional analysis was performed on sample 1. The ash content of the dairy mineral composition was analyzed using Official Methods of Analysis of AOAC INTERNATIONAL, 18 th edition, Method 923.03, AOAC INTERNATIONAL, Gaithersburg, Md, USA, (2005). The carbohydrate content of the dairy mineral composition was analyzed using the United States Department of Agriculture, "Energy Value of Foods," Agriculture Handbook, 74 th, pages 2-11 (1973). The elemental content of the dairy mineral composition was analyzed using Official Methods of Analysis of AOAC INTERNATIONAL, 18 th edition, Methods 984.27 and 985.01, AOAC INTERNATIONAL, Gaithersburg, Md., USA, (2005). The fat content was quantified using Official Methods of Analysis of AOAC INTERNATIONAL, 18 th edition, Methods 922.06 and 954.02, AOAC INTERNATIONAL, Gaithersburg, MD, USA, (2005). The moisture content of the dairy mineral composition was measured using Official Methods of Analysis of AOAC INTERNATIONAL, 18 th edition, Methods 925.09 and 926.08, AOAC INTERNATIONAL, Gaithersburg, Md, USA, (2005). The protein content of the dairy minerals was analyzed using Official Methods of Analysis of AOAC INTERNATIONAL, 18 th edition, Methods 968.06 and 992.15, AOAC INTERNATIONAL, Gaithersburg, MD, USA, (2005).

The following compositional analysis was performed on sample 2. Use of NF V04-208.milk determination of ash, Associationde Normalisation (AFNOR) (1989) to analyze the ash content of dairy mineral compositions. The elemental content in the dairy mineral composition was analyzed using international organization for standardization ISO 8070:2007(IDF 119:2007) determination of milk and dairy products-calcium, sodium, potassium and magnesium content-atomic absorption spectroscopy. The moisture content of the dairy mineral composition was measured using NF V04-348, Dry milk-Determination of motion content-Steaming method, AFNOR (1978). The protein content in the dairy minerals was analyzed using ISO 8968-1:2014/IDF 20-1: 2014.

The compositions and test methods of sample 2, sample 3 and sample 4 were obtained from the product data sheet and are considered "typical" values for these compositions.

The compositional data are shown in table 1.

TABLE 1 Dairy mineral composition

Example 2: beverage composition

Lemon-lime beverages and cola beverage syrups having the ingredients shown in tables 2 and 3 were prepared by combining these ingredients using standard preparation techniques.

TABLE 2 lemon lime beverage syrup

Composition (I)	Target mass (g)
		Water (W)	800.8400
Granular sucrose	281.4500
		Sodium benzoate	1.4390
Citric acid sodium salt trihydrate	2.7970
		Anhydrous citric acid	6.2690
Malic acid	3.1950
		Acetaminosulfonic acid potassium salt	0.3195
25% liquid sucralose	0.4560
		Dry sweetener blends1	0.6749
Flavouring agent	10.3740

¹Dry sweetener blends comprising rebaudioside A-containing steviol glycosides

TABLE 3 Cola beverage syrups

Composition (I)	Target mass (g)
		Water (W)	797.3800
Granular sucrose	293.5200
		Potassium sorbate	0.6000
Anhydrous citric acid	0.3205
		Acetaminosulfonic acid potassium salt	0.3833
25% liquid sucralose	1.5330
		Acidifying agent	14.5320
Flavouring agent	4.6220

Lemon-lime and cola syrups were each individually combined with carbonated water at a ratio of 1:5 (1 plus 5 drops (1 volume of beverage concentrate plus 5 volumes of carbonated water)) to prepare finished lemon-lime and cola beverages.

Four beverages: beverage 1, beverage 2, beverage 3 and beverage 4 were prepared by: a sufficient amount of the dairy mineral composition from example 1, identified as sample 1, sample 2, sample 3, or sample 4, respectively, was added to a portion of the finished lemon-lime beverage to achieve a dairy mineral composition concentration of 1000ppm in the beverage, and the mixture was stirred. Lemon-lime control beverages were also prepared identical to beverage 1, beverage 2, beverage 3, and beverage 4, except that a dairy mineral composition was added. Samples 1 and 2 produced clear beverages. Samples 3 and 4 produced slightly cloudy beverages.

Example 3: sensory evaluation study

Sensory evaluation tests were conducted to show that the dairy mineral composition enhanced the mouthfeel of medium calorie lemon-lime flavored beverages. Five experts were asked to evaluate the mouthfeel characteristics of beverage 1, beverage 2, beverage 3 and beverage 4, and the lemon-lime control beverage in a blind taste test and to rate the mouthfeel of the beverages from lowest (1) to highest (5). For purposes of this evaluation, "higher mouthfeel" means mouthfeel more like beverages sweetened with sugar, and "lower mouthfeel" indicates mouthfeel more like beverages sweetened with high intensity non-nutritive sweetener alone. Expert tasters cleanse their palate three times with water prior to tasting. After cleaning their palate, five samples were presented to the taster: control samples and each of beverage 1, beverage 2, beverage 3 and beverage 4. All beverages were blindly coded. The beverages were evaluated according to the following protocol: selecting a first beverage and vortexing it in the mouth for 10 seconds; spit out the beverage; waiting for 10 seconds; swirling the second beverage in the mouth for 10 seconds; discharging the mixture; and the like. The results are shown in table 4 below.

TABLE 4.

Taster	Control	Beverage 1	Beverage 2	Beverage 3	Beverage 4
						1	1	3	2	4	5
2	1	2	3	5	4
						3	1	5	4	2	3
4	4	5	3	2	1
						5	2	5	1	4	3
Sum of	9	20	13	17	16

As shown in table 4, beverages 1,2, 3, and 4 containing dairy mineral composition sample 1,2, 3, and 4 exhibited a higher mouthfeel than the control beverage.

Example 4: flavor profile

Flavor profile of medium calorie lemon-lime beverages

Flavor profile tests were performed to show that the dairy mineral composition altered the flavor profile of a medium calorie lemon-lime flavored beverage. Beverage 1 and control lemon-lime beverages were prepared as described above. Ten trained tasters were asked to evaluate beverage 1 against the control lemon-lime beverage. For each test sample, the taster indicated the intensity of each sensory attribute on a 150-point scale.

For each evaluation, two evaluations were obtained from each panelist (replicates). The samples were evaluated for the following flavor attributes: overall aroma, carbonated mouthfeel, foamed mouthfeel, astringent mouthfeel, syrup mouthfeel, sticky mouthfeel, numb mouthfeel, pungent mouthfeel, sweet taste, bitter taste, sour taste, metallic taste, overall flavor, sour-orange taste, lemon-candy taste, grapefruit taste, fresh orange taste, infant aspirin taste, artificial aftertaste, sugar taste, honey taste, musty taste, throat choking, tropical taste, crisp taste, ginger/woody taste, smooth/slimy mouthfeel, dried fruit taste, licorice taste, rosin-citrus taste, clove taste, cooling taste and chalky taste, chalky mouthfeel, or chalky taste. Each flavor profile was also evaluated after 60 seconds. Samples were presented blindly and encoded with a random three digit number.

Each panelist tasted a bite, vortexed the sample in his or her mouth for 10 seconds, expectorated, and then assessed each flavor profile immediately or after 60 seconds. The scores are discussed and a final consensus is reached for each flavor attribute.

As shown in fig. 1, beverage 1 exhibited an increase in syrup mouthfeel, gummy feel, sweet taste, lemon fruity taste, sugary taste, honey taste, 60 second sweet taste, 60 second sugary taste, and 60 second honey taste compared to the lemon-lime control. As shown in fig. 2, beverage 1 exhibited a reduction in each of the overall aroma, carbonated mouthfeel, astringency, numbness, irritation, tartness, overall flavor, lime flavor, artificial aftertaste, choking in the throat, 60 second irritation, 60 second bitter flavor, 60 second tartness, 60 second metallic flavor, 60 second overall flavor, 60 second lime flavor, 60 second infant aspirin/loose flavor, and 60 second artificial aftertaste compared to the lemon-lime control.

Flavor profile of medium calorie cola beverages

Flavor profile tests were conducted to show that the dairy mineral composition altered the flavor profile of a medium calorie cola-flavored beverage. Beverage 5 was prepared by adding a sufficient amount of sample 1 to a portion of the finished cola beverage to achieve a concentration of 1000ppm of the dairy mineral composition in the finished beverage and stirring the mixture. A cola control beverage was also prepared identical to beverage 5, except that a dairy mineral composition was added. Ten trained tasters were asked to evaluate beverage 5 versus the cola control beverage. For each test sample, panelists indicated the intensity of each sensory attribute on a 150-point scale.

For each flavor profile, two evaluations were obtained from each panelist (replicates). Samples were presented blindly and encoded with a random three digit number.

Each panelist tasted a bite, rotated the sample in his or her mouth for 10 seconds, expectorated, and then rated the taste attribute immediately or after 60 seconds using a 150-point line scale. The scores are discussed and a final consensus is reached for each flavor attribute.

As shown in fig. 3, beverage 1 exhibited an increase in aroma, syrup mouthfeel, gummy mouthfeel, sweet taste, musty off-flavor, licorice taste, dry fruit taste, pungent mouthfeel, numb mouthfeel, 60 second sweet taste, 60 second dry fruit taste, 60 second pungent mouthfeel, and 60 second gummy mouthfeel compared to the cola control. As shown in fig. 4, beverage 5 exhibited a reduction in carbonation, astringent mouthfeel, lime-fruity, rosin-citrus, clove, artificial aftertaste, 60 second astringent mouthfeel, 60 second sour taste, 60 second lime-fruity, 60 second artificial aftertaste compared to the cola control.

The breadth and scope of the present invention should not be limited by any of the above-described exemplary embodiments, but should be defined only in accordance with the following claims and their equivalents.

All patents, patent applications, and other references mentioned or cited in this application are hereby incorporated by reference in their entirety.