阅读说明：本技术 用于改善无糖可乐苏打水和其他饮料的味道的方法和组合物 (Methods and compositions for improving the taste of sugarless cola soda water and other beverages ) 是由 格雷戈里·阿哈罗尼安 于 2020-02-19 设计创作，主要内容包括：改良的碳酸饮料包括将苯甲酸乙酯或古柯叶提取物加入无糖苏打水中,特别是无水可乐苏打水。改良的无糖可乐饮料包含古柯叶提取物。这样改良的饮料可以另外包含糖、葡萄糖或人造甜味剂。古柯叶植物提取物可以是去古柯碱的,并且以液体或粉末形式提供。无糖可乐饮料产物和古柯碱叶植物提取物的比例是饮料:提取物大约22:1至44:1的重量比。(The improved carbonated beverage comprises adding ethyl benzoate or coca leaf extract to sugar-free soda water, especially anhydrous cola soda water. A modified sugar-free cola beverage comprises coca leaf extract. Such modified beverages may additionally comprise sugar, glucose or artificial sweeteners. The coca leaf plant extract may be desacocaine and is provided in liquid or powder form. The ratio of the sugarless cola beverage product to the cocaine leaf plant extract is about 22:1 to 44:1 by weight of the beverage to extract.)

1. A taste-improved sugarless cola beverage product comprising at least one microgram of ethyl benzoate per milligram of beverage product.

2. The sugar-free cola beverage of claim 1, further comprising at least 0.1 micrograms per milliliter of one or more ingredients selected from the group consisting of trans-cinnamic acid, ethyl cinnamate, chlorogenic acid, ethyl vanillic acid, gallic acid, ethyl acetate, 3-methylbutanol, 3-methylbutanal, eucalyptol and trimethyloxazole or combinations thereof.

3. A sugar-free cola syrup having improved taste comprising: sugar-free cola syrup; and at least one microgram of ethyl benzoate per milligram of beverage product.

4. The sugar-free cola syrup of claim 3, further comprising at least 0.1 micrograms per milliliter of one or more ingredients selected from the group consisting of trans-cinnamic acid, ethyl cinnamate, chlorogenic acid, ethyl vanillic acid, gallic acid, ethyl acetate, 3-methylbutanol, 3-methylbutanal, eucalyptol and trimethyloxazole or combinations thereof.

5. A method of improving the taste of a sugarless cola beverage product, comprising adding ethyl benzoate to a sugarless cola beverage product.

6. A method of improving the flavor of a sugarless cola syrup comprising adding ethyl benzoate to the sugarless cola syrup.

Technical Field

The present disclosure relates to beverage products, and in particular, but not by way of limitation, to improving the taste and/or aroma of artificially sweetened beverages, especially cola sodas.

Disclaimer of disclaimer

A word or phrase enclosed with a single reference (") indicates that its meaning is not being evaluated in this context (e.g., first used in the definition of a term such as 'soda') or that it has no (severely) ambiguous meaning (e.g., neither regulations nor administrative guidelines provide a valid program bulletin such as 'abstract').

Background

In recent years, beverage and food companies have been under government attack and traitored by consumers, one of the reasons being that their products contain large amounts of (added) sugar, which consumers eat much more daily than recommended by government and medical groups (e.g., the american heart association). These recommendations are based on an increasing science that links the consumption of this excess sugar to diabetes, obesity, heart disease, cancer and alzheimer's disease (and indirect lung cancer because cigarettes are difficult to inhale without adding a few grams of sugar per cigarette) -these are diseases that the government costs tens of trillion dollars per year to improve public health.

For example, Coca-Cola uses over 200 million tons of sugar annually in the United states. The sugar added to the beverage is demonstrable into a harmful, mild addictive drug, especially high fructose corn syrup, which can lead to non-alcoholic fatty liver disease. In 2016 and 2017, Coca-Cola was prosecuted three times in the United states for suspected use of sweetened beverages to endanger public health. The annual 10-K report by Coca-Cola warns of these profit risks to sugar health issues, such as litigation, at the beginning of its risk factor section.

In response to consumer demand, Coca-Cola, Pepsico and other beverage manufacturers have introduced artificially sweetened sodas, such as DIET(originated in 1958),DIET(introduced in 1982), COCA-COLACOCA-COLA ZEROAnd DIETThe sweet chemical substances such as aspartame, acesulfame potassium, sucralose, saccharin, etc. are used to replace part or all of sugar. Unfortunately, some of these chemicals also have an unpleasant taste, for example, due to chemicals such as acesulfame potassium and sulfur, as well as sucralose and chlorine. A natural sweetener, stevia, is so unpleasant that it can still be used with sugar, such as in COCA-COLASoda water, with plain sugar 39 gIn comparison, its 12 ounce canister contains 24 grams of sugar (and some stevia) -a reduction of about 40%.

Cola soda water accounts for about half of the soda beverage market, selling over $ 2000 million annually. The three largest cola soda water brands areDIETAndthis is a very competitive space, and these large multinational companies are compelling to have any new additives, such as stevia, to gain advantage in the multi-trillion dollar industry, with the slightest innovation to increase competitiveness. In thatApproximately 45 billion liters were sold annually by Coca-Cola in the United states in 201623 hundred million liters of DIET COKE and 8 hundred million liters of COKEDIET is described by many as a "metallic taste" due to the unpleasant taste imparted by artificial sweetenersCOCA-COLADIETThe sales of these beverages never exceeded the sales of sugar-containing cola soda. In blind tests, few consumers mistakenly assume sugar-free cola (diet cola) soda water as their sugar-containing counterpart.

Failure of others: while soda beverages are sold annually in the billions of dollars, while those "technicians" spend billions of dollars in development (e.g., Coca-Cola has six major research and development centers worldwide, associated with external technology and evaluation centers, one in mexico, but there is no research and development center in Coca-leaf countries such as colombia, peru, or borliva, which are "significant" countries of the Cola soda development center), all of those "technicians" fail to make drinking sugar-free Cola as enjoyable as sugar-containing soda, which failure prevents sugar-free Cola from replacing sugar-containing Cola to a greater extent in consumer sales (unless, for example, sugar-containing beverages are taxed). About 1000 billion cans (sugar and sugarless) of cola soda are sold annually (over 30 billion boxes, 24 cans per box), which is a huge (i.e., in billions of dollars) incentive for "technicians" to try anything to make better soda before the sale is stopped.

In-drinking DIETFailure of others to improve the experience of drinking artificially sweetened cola soda water can be seen in common reactions. At the beginning of the first bite, the artificial sweetener has sufficient "Coca-Cola" taste and sweetness to momentarily create the sensation of a "regular Coca-Cola" experience. But then the unpleasant sensation caused by the artificial sweetener becomes more pronounced and therefore further consumption becomes less appealing. In addition, the effect of these sweeteners is achieved by continuous full-mouth consumption of DIETPersisting such that a refill drinking would not provide the experience of "normal Coca-Cola". Most consumers have drunk DIETPrimarily because of their paid (tank) costs, rather than their real liking for this experience. Only one or more than two artificial sweeteners (e.g. COKE) are addedThat) at least to make the taste sweeter at the expense of the cola soda water taste (mainly sweetness and saltiness).

Difficulty in using artificial sweeteners in carbonated water

For decades, cola soda companies and others have been trying to find any improved artificial sweetener mixture that makes their sugarless soda more pleasant. For decades, the company guessing the competition history of the various mixtures proved to have not fully understood the biochemical role of these sweeteners. Diet Coke uses only aspartame (as does Diet Dr. Pepper), while Coca-Cola Zero and Coca-Cola Zero sun use aspartame and acesulfame K together, as do Coca-Cola Vanilla Zero, Coca-Cola Cherry Zero, Diet Coke Lime and Coca-Cola Orange Fanta Zero. Jones' Zero calcium Black Cherry Soda uses sucralose only, while Coca-CoThe same is true for la's Freeca Toronja using sucralose and acesulfame K, as well as Diet Coke with Splenda, Lo-Carb Energy drink with Monster Energy (3 grams of sugar), Energy Ultra Black with Monster Energy (1 gram of erythritol), and Diet Shasta Grapefront. Another difference between Diet Coke and Coca-Cola Zero is that Diet Coke uses citric acid, while Coca-Cola Zero uses sodium citrate (both chemicals act as acidity regulators). Modern formulations of Coca-Cola's Tab use aspartame and saccharin. Diet Pepsi has used sucralose and acesulfame K from saccharin to aspartame (as with Diet cake) to now, and SodaStream Diet Cola Soda Mix also uses sucralose and acesulfame K. Diet A&The W Root Beer uses aspartame and acesulfame K, the Diet IBC Root Beer uses aspartame and saccharin, and the Stars of the Cott Beverages&The Stripes Root Beer used aspartame and acesulfame k while still using 23 grams of sugar per 12 ounce. Many consumers in latin america prefer sweeter foods and beverages. For example, in the United states, Diet Pepsi uses sucralose and acesulfame K, but in Goss Daikea, Diet Pepsi uses sucralose, acesulfame K and aspartame. Columbia sports beverage(version acai berry) also used three artificial sweeteners-sucralose, acesulfame potassium and aspartame-while some of their formulations are disclosed on the label: guarana extract (25 mg per 100 ml), green tea extract (5 mg per 100 ml) and acai berry extract (8 mg per 100 ml).

The first DIET cola Royal Crown DIET released in 1958Use of saccharin and sodium cyclamate, a product immediately followed by Coca-ColaAs well as so. Sodium cyclamate was assigned as Generally Recognized As Safe (GRAS) by the FDA in the united states in 1958. However, the device is well known to sweep the floor according to the honored state of the sugar industryPhysical research (economically threatened by the 1:10 combination of saccharin and cyclamate, which had little unpleasant taste), cancelled the GRAS assignment of cyclamate by the FDA in 1969. Today, however, most of the world's largest economies (e.g., europe) approve the use of cyclamate in beverages, and documents have been filed to the FDA, requiring the agency to reassign cyclamate to GRAS based on scientific data. However, in the united states, major soda water companies have abandoned the use of cyclamate and saccharin to produce these new sweeteners, which have health concerns, such as aspartame, acesulfame k, and sucralose.

Coke Zero Sugar in USA and Coke Zero Sugar in Brazil

The difficulty of cola soda company in understanding and mastering artificial sweetener combinations can be seen from a compositional comparison of the us Coke Zero sun with the brazilian Coke Zero sun. In 2017, Coca-Cola introduced Coca-Cola Zero Sugar, which is a slightly "sweet" formulation of its Coca-Cola Zero, both using aspartame and acesulfame-K. However, in Brazil, Coca-Cola ZeroWith aspartame, acesulfame and cyclamate (Coca-Cola also used in sugar-free Cola products in germany), there is little change in taste, which raises a problem as to what to add cyclamate. Clearly, after 60 years of use of artificial sweeteners, cola soda companies have failed to create sugar-free colas without unpleasant aftertaste, let alone providing the full experience of drinking sugar-containing cola soda. Another failure of artificial sweeteners is seen in PepsiCo, U.S. patent 6,265,012, "reducing the lingering sweet aftertaste of sucralose", wherein about 10 parts per million of a gallotannin (DIET is not known) is addedWhether such additives have been used). U.S. patent 5,976,602, "method of formulating acidified cola beverages", issued 1999 teaches the use of various ratios at different pH levelsAcesulfame K to improve the taste of diet cola, but the technology of this patent has not been used to improve the mouthfeel of sugar-free cola. Two patent applications, U.S. patent application 20020004092 and U.S. patent application 20030096047, "diet beverages containing high intensity sweeteners and arabinogalactans", apparently disclose sufficient technology to fail the market to forego use.

Indeed, in 2017 summer, Coca-Cola company announced that the first of the public to find new natural sweeteners for their Cola beverages was offered a prize of $ 100 million (except for the use of the known patents stevia and monk fruit). It is "obvious" that those "skilled in the art" of Coca-Cola have not fully understood the taste of Cola soda, since the company simply requires a new sweetener, rather than any new natural flavoring additives (partly because Coca-Cola and PepsiCo have not motivated the inventors for a long time to find new flavors, since on their web site, the two companies have forced to state to all that they do not send them a proposal relating to new flavors). For the soda industry, which is worth nearly trillion dollars, the only way these highly "skilled" people "would expect" to improve sugar-free sodas is to find better sweeteners. One motivation for improving the taste of sugarless sodas without the use of non-sweeteners can be seen in the apparent market failure of the "beverages with tamarind extract" technology of us patent 5,474,791, where an extract is added to an artificial sweetener, especially aspartame, in a beverage.

Difficulties in improving cola soda water using flavoring agents

Coca-Cola makes great use of its "trade secret put in vault" -its secret flavor ingredient for marketing purposes. This may be their sole formulation secret, since Coca-Cola discloses one of them at a less well-known sanction at the Federal court of the United states in 1983 Syrup and DIETThe exact ingredients of the syrup formula, except for the flavoring ingredients (see fig. 1). What remains to be found is the exact content of flavouring ingredients. Over 100 years, however, there has been little global research into the flavor ingredients of Coca-Cola. For example, to date, approximately 20,000 university and academic thesis have referred to "Coca-Cola". None of the data and embodiments include the novel flavoring ingredients disclosed herein. There is only one paper that attempts to reproduce at least the aroma of cola sodas, "Identification and characterization for type and storage-induced flavors of cola-flavored carbonated juices", written by Yaowapa Lorjaroenphon in 2012 by his doctor at the university of Ellio Bauna champagne. Fig. 11 lists a set of formulations of cola aroma-forming chemicals (and their concentrations) that, in laboratory comparison, had very similar aroma to commercial cola sodas (three cola sodas that were never identified in the paper for analysis). None of the novel flavoring ingredients disclosed herein are present in fig. 11.

For a long time, cola sodas have been suspected of using small amounts of fruit oil, some of which may include oranges, lemons, limes, neroli, cinnamon and/or nutmeg. Two aromatic chemicals, limonene and cinnamaldehyde, and one aromatic based on terpene (including alpha-terpineol and gamma-terpinene) are known to be useful in such fruit oils, and are also known to be present in cola soda water by some spectroscopic analysis. The potential importance of two of these chemicals is found in two (if only two) patents dealing with these chemicals by Coca-Cola and Pepsi: U.S. Pat. No.5,220,105, "Process for purifying d-limonene" (Coca-Cola, without reference to soda water) and U.S. Pat. No.8,431,178, "improvement of the concentration of water compounds in liquid" (PepsiCo), both of which do not refer to benzoate salts. Figure 2 is a table of plants that may be the basis of essential oils (many of which include terpineol and limonene, as shown) used in food preservation, taste and safety. While mixtures of these essential oils and other essential oils may make many flavors, none of the "artisans" have found that any such mixture of such essential oils can improve the taste and aroma of sugarless cola sodas. It is not known whether cola soda pop companies still use extracts of fruit oil, or only the major chemicals in these extracts.

Although the original developed by John "Doc" Pemberton and Asa Candler The soda water used coca leaf and cola fruit extracts-its commercial No.5 ingredient, but over time the company eliminated one, if not both (part of the trade secret). Cola nut extracts may have been phased out because the use of industrial caffeine is more cost effective. Coca-Cola may have been eliminated because the minor amounts are no longer considered useful by Coca-Cola as part of the taste and/or aroma of its soda. When Coca-Cola introduced its notorious "New Coke" in 1985, it was "unexpectedly" in its NEWCommercial product No.5(kola and Coca flavors) was not used, just as "unexpected" as the fact that Coca-Cola had never used commercial product No.5 in its sugar-free Cola soda water. A reasonable assumption is that Coca-Cola gives up its NEW after three months(competitive with PepsiCo, only 1% change in sugar content of the soda water of Coca-Cola) and reiterate its "Classic (Classic)"Then, the company stopsCommercial product No.5 was used in this product. Indeed, PepsiCo never found any commercial use of the Coca leaf extract in its products, despite the intense competition of the second place in the Coca-Cola market for decades, which is a great impetus to try any "obvious".

Another failure of those "technicians" is their inability to use commercial cola soda sauces to make the taste and/or aroma of sugar-free cola soda more like that of sugar-containing cola soda. For decades, companies such as International Flavor & Fragrance have been selling cola flavors. None of these flavors have prompted the discovery of a sugar-free cola soda that is as pleasant as drinking a sugar-containing cola soda. FIG. 3 is a listing of flavor additives for certain food products of U.S. Pat. No. 4,404,184 entitled "flavouring with methyl-thio-2-methyl-2-pentenoate" which are clearly not useful to those "skilled in improving cola soda, with or without methyl-thio-2-methyl-2-pentenoate.

Another failure of those "technicians" is their inability to useThe ingredients and Cola flavoring make the sugarless Cola more like the taste of Coca-Cola soda. The vanilla is(product No. 8). Vanilla is a powerful flavoring agent that often overwhelms the basic taste of the beverage. This can be seen, for example, in the VANILLA of Coca-ColaCola soda, vanilla overwhelms the taste of "Coca-Cola". DIET COKE of Coca-ColaFails in that it is simply a tapeThe unpleasant taste of sugar-free cola with the sour taste of lime. Neither has proven to be a popular cola soda.

Another failure of those "technicians" is the lack of innovation in the "very many" technician "big companies of the cola soda industry. Most patents that have recently come with the term "taste" in the claims of Coca-Cola are only patents directed to novel sweeteners for Coca-Cola beverages (e.g., U.S. Pat. No. 9,173,425, "High-potency sweetener compositions with vitamin and compositions with sweet compositions"). Some sugarless Cola sodas from Coca-Cola have been rid of the pure "Coca-Cola" taste, such as Diet Cherry Coke, Diet Vanilla Coke, Diet Coke with Lime, and Diet Coke with Citrus Zest (Coca-Cola made much more than its first sugarless Cola)And things like Tab Lemon-Lime and Tab Black Cherry) and in 2018, DIET containing exotic fruits such as mangos was introducedPepsi has its PEPSICinnamon flavor cola. In 2019, Coca-Cola introduced ORANGE VANILLASome of the tastes of cream bars (creaticile) of the history of 114 years are used for reference.

Since the introduction of sugar-free Cola in the 50's of the 20 th century, the industry of Cola beverages sold annually at several billion dollars has failed to meet consumer demand for true "Coca-Cola" flavored Cola soda beverages without the mildly addictive detrimental sugars (especially fructose) that these "skilled" experts have expended several billion dollars in beverage research to improve Cola soda, amplifying this failure.

In view of the many billions of dollars in profit and expense of Coca-Cola (and PepsiCo) over decades, one implication that is not "obvious" at all is that any use and/or patenting of Coca-Cola (and PepsiCo) with available publicly known flavors, fragrances and/or sweeteners improves DIETAnd COKEBut not used, are two very competitive companies with many highly paid "very" and "skilled" beverage scientists in the so-called "realm".

Artificial sweetener. For example, in 1931 scientists found that glycosides in stevia leaves made stevia extracts a natural non-caloric sweetener. Use in Cola soda water is not as "obvious" because it takes 70 years for Coca-Cola and PepsiCo to begin using the stevia extract in their Cola soda water. Similarly, in 1937, a scientist discovered an artificial sweetener, sodium cyclamate, 58 years after saccharin was discovered (Coca-Cola in 1901 or so used saccharin for incorporationSoda water to reduce the need for sugar). Neither cyclamate nor saccharin was "overt" in Cola soda water to eliminate some or all of the sugar, as sugar-free Cola soda was introduced 20 years ago, neither Coca-Cola nor PepsiCo, but Kirsch brother in 1952 (of their own)Ginger juice soda) and Royal Crown in 1961 (its DIET RITE)Using sodium cyclamate and saccharin).

Terpenes. As early as the 80's of the 20 th century, a few scientists began to identify some flavoring chemicals in cola soda water. For example, in a paper "Studies on turpentine-like off-odor in Cola" (Journal of Food Science, 3 months 1984) in 1984, two terpenes, γ -terpinene and limonene, were identified in cola soda water. In 1991, Coca-Cola obtained U.S. Pat. No.5,220,105, "Process for purifying d-limonene" (purification method of d-limonene). In 2010, PepsiCo received U.S. Pat. No.8,431,178, "introducing the concentration of terpenoids in liquids". Despite the enormous size of the cola soda industry (over $ 1000 billion per year), it is not "obvious" to discuss these chemicals for many "very" and "skilled" people in the so-called "realm". In 2006, Wiley published by Eberhard Breitmaier, "Terpenes-Flavors, Fragances, Pharmaca and Pholomones", a book on page 200 of terpene-rich chemistry, wherein the use of Terpenes as flavoring agents in cola soda water was not mentioned. In 2003, the royal chemical society published "A Frant Introduction to Terpenoid Chemistry" from Charles Sell, a book of terpene-rich Chemistry on page 400, wherein terpenes were not mentioned as flavoring agents in cola soda water. In 2006, Blackwell Publishing published "Carbonated Soft Drinks-formulations and manufacturing" by David Steen and Philip Ashurst, a book on page 340, did not discuss anywhere terpene chemistry as it affected Carbonated beverages (although page 67 has a list of peach flavors including terpenes such as geraniol and terpineol acetate, and page 83' pineapple flavors including "terpene free" lemon oil). Although reference is made to GC/MS analysis, it is not "obvious" in the book by Steen/Ashurst, including GC/MS analysis of the two most popular carbonated beverages in the world, like and Pepsi. In 2016, WileyBlackwell published "Chemistry and Technology of Soft Drinks and Fruit Juuises", also Philip Ashurst, a book on page 420 of carbonated beverage enriched. Page 102 to 108 pairsThe discussion of "flavoring agent" does not discuss flavoring chemicals (except for peach flavoring data in 2006), which are not "apparent" with any GC/MS pattern for the co ke and Pepsi of known terpenes (such as gamma-terpinene and limonene) with emphasis on presence, despite the HPLC pattern of sugar content of five carbonated beverages and juices. These are all failures of those "technicians" in the industry that have sold billions of dollars over the past decades, costing billions of dollars in development to "make the best possible" for cola soda.

Soda terpenes as unidentified hormone interferents

Data published in 2018 by scientists at the national institutes of health led by j.tyler Ramsey, demonstrated the link between frequent exposure to external essential oils (lavender or tea tree oil in particular) and abnormal growth of the breasts in young boys (pre-pubertal gynecomastia). Scientists have determined that at least eight chemicals in these oils may cause abnormal breast growth: eucalyptol, 4-terpineol, limonene, alpha-terpineol, linalyl acetate, linalool, alpha-terpinene and gamma-terpinene. After the release of these data, anyone "skilled in the art" (e.g., the FDA) is unaware that one of the greatest sources of internal exposure to these potential hormonal interferents for billions is due to the soda beverages, particularly cola soda beverages, they drink. This complete failure by those "technicians" prevents the awareness that soda water beverages may require alternative flavor formulations, and if further studies demonstrate that their potential as hormone interferents is not just some young boys, but more numerous, alternative formulations are required that are less dependent on terpenes and related chemicals.

Extract of coca leaf. For over a century, the business has guessed whether Coca-Cola uses Coca leaf extract. As a trade secret, Coca-Cola has decided to refuse to publicly comment on its past use of the Cuco leaf, except for the initial use of the Cuco leafUse ofThe fact that the extract of Coca leaves was obtained, and, what is true, Coca-Cola obtained the leaves of cocaine from Stepan, N.J., which had the sole DEA license, and was imported from Peru Lima's ENACO into Coca leaves. However, over the 100 years, none of the "technicians", especially Pepsi who have billions of dollars and "skilled" chemists, thought to spend several dollars dialing (51) 8458-. This is a complete failure of those "technicians", especially for extremely competitive Pepsi, which has been ranked second in the Coca-Cola sales for decades. For Coca-Cola, this is a manufacturing failure, but is a success of the trade secret war, i.e., the Coca leaf extract of cocaine is not purchased directly from ENACO, so it can keep the secret fictional story created by Stepan "that" needs "to have special DEA licenses, resulting in Pepsi failure. Coca-Cola also failed, although it employed "very" skilled "scientists, and in one of its few technical admissions, it acknowledged that Coca leaf extract was discontinued when sugar-free Cola was introduced, and in another failure, NEW in 1985After marketing failure, it is likely that the coca leaf extract will cease to be used in its sugar-containing cola, (even thought) this has been the failure of those "technicians" in recent years after the release of news for new uses of coca leaf extract.

All these "technicians" failures to "see" call for ENACO to order and ship the coca leaf extract (the first of which was sold in about 2006), especially in the last four years, ENACO is regrettable and has been struggling for several decades to create a new legal market for the native coca grower. The only "apparent" use of coca leaf extract in a beverage appears to be as a marketing gimmick, e.g., VOLTSoda water (produced by Ajeper s.a. of peru lima), an orange citrate soda water containing sugar as other sugar-containing soda water, but containing some coca leaf extract obtained from ENACO, and ginseng and guarana extracts, had little effect on taste and did not eliminate the need for sugar.

Failure to use Ethyl benzoate. Some of the examples disclosed herein use the aromatic ester ethyl benzoate (C9H10O2, Pubchem ID: 7165). Those "skilled in the art" are almost completely unaware of ethyl benzoate as a taste and/or aroma modifier for beverages and foods. Page 860 of the trade Specification, "Source Book of Flavors", of Henry Heath (Avi Publishing, 1981) does not mention ethyl benzoate. The industry classic at page 620 of Dolf De Rovira, "Dictionary of Flavors" (Wiley Blackwell, 3 rd edition, 2017) has no entry for ethyl benzoate. The reference, "Essential Oils in Food Preservation, Flavor and Safety", edited by Victor feed at page 895 (Academic Press, 2016), analyzes 83 vegetable Oils, but does not mention ethyl benzoate. There is no entry in the international fragrance association's standards database for ethyl benzoate. Significant industry references to "technicians" in the soda water industry have never mentioned ethyl benzoate, coca leaves, and terpenes, including: david Steen and Philip Ashurst, "Carbonated Soft Drinks: Formulation and Manufacture" (Blackwell, 2006); "Recent Trends of Soft drinks" by Jagan Mohan Rao and K.Ramalakshmi (Woodhead Publishing, 2011); maurice Shachman, "The Soft Drinks company: a technical handbook for The beverage industry" (CRC Press, 2005); and Alan Mitchell "Formulation and Production of Carbonated Soft Drinks" (formerly Coca-Cola and Schweppes-Van Nostrand and Reinhold, 1990). Queries for more than 10,000,000 patents (SPEC/"ethyl benzoate" and SPEC/"sugar-free soda") of the USPTO patent full text and image databases did not return any entries, patent applicationNor does the database return any entries for this query. Queries in the 2800 ten thousand entries of the PubMed database ("ethyl benzoate" and "sugarless beverage/soda") did not return any entries. Queries in the american chemical society's vast database ("ethyl benzoate" and "soda or beverage") did not return any entries. Although Coca-Cola has a patent for purified limonene and Peps i has a patent for improved terpene use-both chemicals are used in soda water beverages from two companies, neither company has a similar type of ethyl benzoate patent. This is a complete failure of "technicians" who devote billions of dollars to development in all food and beverage "fields".

Disclosure of Invention

In one exemplary embodiment, a sugarless cola beverage or syrup with improved taste and/or aroma is disclosed comprising ethyl benzoate and optionally other sweeteners (such as glucose, and/or a 10:1 mixture of cyclamate and saccharin).

In one exemplary embodiment, a sugarless cola beverage with improved taste and/or aroma is disclosed, comprising a sugarless cola beverage product comprising an extract of a plant of the species coca kola, and optionally other sweeteners. The improved sugarless cola beverages may also comprise an extract of coca leaves, wherein the extract of the plant of coca leaves is dehydrococaine, wherein the extract is in liquid and/or powder form. The improved sugarless cola beverages can also include formulations in which the sugarless cola beverage product and the extract of the plant of coca leaf can be combined, for example, in a weight ratio of about 22:1 to 44: 1.

In another exemplary embodiment, sugar-free cola syrups with improved taste and/or aroma are disclosed, comprising a sugar-free cola syrup containing coca leaf plant extract and optionally other sweeteners. The improved sugarless cola syrups may also include an extract of coca leaves, wherein the extract of the plant of coca leaves is dehydrococaine, wherein the extract is in liquid and/or powder form. The improved sugarless cola syrup may also include formulations wherein the sugarless cola syrup and the extract of the plant of coca leaf may be combined, for example, in a weight ratio of about 4:1 to 8: 1.

Drawings

FIG. 1 depicts most of the chemical composition of Coca-Cola and Diet Coke soda water in about 1983.

Fig. 2 depicts a table of plant essential oils.

Fig. 3 is a list of flavor additives used in some food products.

FIG. 4 depicts the GCMS analysis of the liquid extract of the leaf of Erythrocia carota, ENACO ERC-A20.

FIG. 5 depicts the GCMS analysis of Coca-Cola soda.

FIG. 6 depicts an alignment of GCMS analysis of Coca-Cola soda water and ENACO Coca leaf extract.

Figure 7 depicts the GCMS analysis of Diet cake soda.

FIG. 8 depicts the GCMS analysis of Coca-Cola and Diet Coke soda water.

FIG. 9 depicts the GCMS analysis of Pepsi Cola soda water and coca leaf extract.

Figure 10 depicts the concentration of artificial sweetener in cola soda water.

FIG. 11 depicts the formulation of Coca-Cola flavoring.

FIG. 12 depicts a cola aroma compound formulation.

FIG. 13 depicts the formulation of a synthetic coca leaf extract.

Detailed description of the preferred embodiments

Brief introduction to the embodiments disclosed herein

To provide a useful context for some embodiments disclosed herein, simple formulations are described herein (with more applicability in the exemplary embodiments below). About 7.5 ounces of DIET containing only aspartamePouring into a cup. Mixing approximately one to two teaspoons of a liquid coca ERC-a20 deglycorine extract of coca leaves, both liquids being at room temperature. The resulting beverage provides a more pleasing taste and/or aroma than is present in current sugarless colas alone. The addition of a bag of sugar (5 grams) produced a more pleasant taste while providing cola soda with 80% less sugar. Low sugar cola sodas free of fructose were produced using glucose instead of sugar (sucrose). The use of ethyl benzoate solution alone in place of the liquid coca leaf extract also provides taste improvement, but less than the improvement obtained with the leaf extract.

Term(s) for

For the embodiments disclosed herein, the use of a compound that can refer to (signer) "aroma (aroma)" rather than its synonyms is preferred: odour (smell) and off-flavour (odor), which have negative meanings, and fragrance (scent), which have perfume meanings. Almost all uses herein can refer to "taste", at least in part "flavour", usually meaning a specific "taste". One objective test to determine improved foods is the choice of consumers-for example, in a blind taste test between two beverages, most consumers choose which beverage's aroma/flavor/off-flavor/aroma/taste/flavor ("most" reflecting different aroma/flavor/off-flavor/taste/flavor preferences per consumer-for example, many golombia people like mondongo, not Armenian kheema), and therefore prefer to purchase in the business.

Taste and aroma are not separate sensory experiences. For example, when many people suffer from the common cold and develop nasal congestion, they may lose some or all of the food flavor. This is due to the odour sensor in the nose being blocked. Furthermore, when many people eat, they may have a time-dependent sensory experience because (chewed) food enters the back of the nasal cavity and then some of the fragrance enters the back of the nasal cavity due to the smell behind the nose (as opposed to the smell before the nose that occurs as a result of fragrance entering the front of the nasal cavity, e.g., when you smell a rose). Thus, in many embodiments disclosed herein, the term "taste and/or aroma" is used. Furthermore, in the following exemplary embodiments, the statement of the change in taste and/or aroma is based on some human opinion. Not all people who drink the embodiments disclosed herein will experience the same degree of improvement in taste and/or aroma.

As used herein, the term "carbonated water" means any carbonated beverage, i.e., a liquid containing carbon dioxide bubbles. This includes "carbonated water (club soda)", i.e., carbonated water with added minerals and dissolved solids; and "sparkling mineral water (seltzer)", i.e. carbonated water minus added minerals and dissolved solids. Both can be flavored by adding sweeteners to become the more popular soda (or soda "pop", a regional term in the united states and a regional term "tonic" in another). The carbonation level of beer is 2 to 4 grams per liter, soda water and sparkling mineral water is about 6 grams per liter and champagne is about 8 grams per liter.

As used herein, the term "sugar-free soda" means any soda beverage that typically includes at least one sweetener other than sugar (simple sugars include, but are not limited to, for example, mono-or disaccharides such as glucose, fructose, galactose, sucrose, maltose, lactose, etc.) that is intended to impart sweetness to the beverage without being metabolized as carbohydrate. Such non-sugar sweeteners may include, but are not limited to: aspartame, acesulfame k, sucralose, stevia and other non-sugar sweeteners, and/or sugar alcohols, such as xylitol or sorbitol. The use of the term "sugar free" does not imply that the beverage has any proven physical chemistry such as weight loss.

As used herein, the term "cola soda" means any soda beverage comprising primarily carbonated water, sweetener (natural and/or artificial), caramel (for coloring, but clear cola soda is not required), phosphoric acid, vanilla flavoring (for a brand cola soda formulation, see fig. 1), and other flavoring (especially "cola soda" flavoring). Many companies market cola flavoring agents that can be used with embodiments disclosed herein. Such flavoring agents include many of the chemicals listed in fig. 12 at similar concentration levels. Manufacturers that sell cola flavors include Northwestern Extracts (Germantown, Wisconsin); amoretti (Oxnard, Calif.); parker Flavors (Baltimore, maryland); givaudan (Vernier, Switzerland); international Flavors and Fragrances (New York, NY); firmeniche (geneva, switzerland); symrise (Holzminden; Germany) and (Tokyo, Japan). Likewise, the term "root beer" refers to any carbonated beverage having substantially the same composition as the cola soda listed herein, but using "root beer" flavoring instead of cola soda flavoring.

Chemical parameters of exemplary embodiments

DIETHas a density of about 1.0gm/ml, as compared to water, and contains many grams of sugarThe soda water has a density of about 1.1 gm/ml. The density of the liquid coca leaf extract is about the same as the density of water, 1.0 grams per milliliter (gm/ml) (a cup of coca tea brewed with 250 grams of water may contain tens of milligrams of coca leaf chemical) -these tens of milligrams added to a few grams of water to produce an extract that does not significantly change the density of water). In the United states, DIETMainly consists of water, caramel pigment, aspartame (180 mg per 350 ml), phosphoric acid (43 mg per 250 ml), potassium benzoate, citric acid (about 200mg per 100 ml), caffeine (12.96 mg per 100 ml) and natural perfume. The main difference between sugarless cola sodas is the amount and level of artificial sweetener used. DIETOne, aspartame, was used. Most other uses are selected from two or three of aspartame, acesulfame k or sucralose, although some also use stevia.

For the following exemplary embodiments, the examples were carried out with all liquids at room temperature. Soda water is generally more pleasant to taste at lower temperatures (soda water better maintains carbonation at lower temperatures, which creates a better taste for many people). At room temperature, if not more pleasant, at lower temperatures down to freezingAny improvement in taste and/or aroma resulting from any of the following examples is similar. The taste and/or aroma may also vary with the use of the soda water container: glass, plastic, metal or paper. Many believe that cola soda water tastes best when drunk in glass bottles. For many of the exemplary embodiments disclosed herein, Bodum was usedCoffee cups, which are double insulated glasses, are 8 ounce size.

Although in the United states DIET contains an artificial sweetenerFor use in many of the following examples, these examples disclose how to improve the taste and/or aroma of sugarless Cola, but these embodiments can be used, for example, to improve the taste and/or aroma of any other sugarless Cola soda or sugarless root beer or sugarless soda (typically containing multiple artificial sweeteners), or to improve the taste and/or aroma of non-Coca-Cola Cola soda, providing a more Coca-Cola soda-like experience.

Many exemplary embodiments disclosed herein use, for illustrative purposes only, from about 5 grams to about 10 grams of liquid coca leaf extract (about 1 to about 2 teaspoons) and about 220 grams of beverage, such as a sugarless cola. The amount may be scaled to any degree for manufacturing and distribution purposes. For example, about 5 gallons to about 10 gallons of extract can be added to about 220 gallons of beverage. Further, when about 2.5 grams to about 10 grams of the extract is added to about 220 grams of the beverage, a lesser amount of the extract, e.g., about 1 nanogram to about 1000 nanograms, about 1 milligram to about 1000 milligrams, about 1 microgram to about 1000 micrograms, or about 1 gram to about 10 grams of the extract, i.e., any amount of the extract, can be added to adjust the taste preference of the beverage. Similar ranges apply when using synthetic extracts. Further, when about 5 grams to about 10 grams of a sweetener (e.g., sugar, xylitol, or an artificial sweetener) is used in any of the embodiments disclosed herein, a lesser amount of the sweetener may be added, for example, about 1-1000 nanograms, about 1-1000 milligrams, about 1-1000 micrograms, or about 1-10 grams, i.e., any amount of the extract. If an amount of greater than about 5 grams to about 10 grams, for example about 20 grams, is used per about 220 grams of beverage, then an intermediate amount, such as 17 grams, may be used.

Exemplary embodiment #1

One embodiment of an improved cola beverage product is understood by the following exemplary method and resulting exemplary preparation. About 7.5 ounces of DIET(about 220 g to about 222 ml) into a container (e.g., a cup). Mixing about half to two teaspoons (about 2.5 to 10 g to about 2.5 to 10 ml) of coca leaf extract, for example, ERC-a20 liquid coca extract available from ENACO (lima, peru) or its equivalent. The resulting beverage is more pleasant to drink than current sugarless colas. Any extract of coca leaves having a chemical composition similar to ERC-a20 (about 2018/2019 years old version of the extract) (see, e.g., fig. 4 and 11) may be used, and the extract may be added to other sugar-free soda waters, such as COKEAnd COKE ZERO

The addition of more than two teaspoons of Coca leaf extract does not significantly improve the "Coca-Cola" taste and/or aroma for many people and can give the resulting beverage more leaf flavor and/or aroma. The number of teaspoons per 222 ml of added coca leaf extract (for larger amounts, using similar proportions) can be selected to meet consumer preferences, e.g., to create a more "coca leaf taste" of cola soda as a new product line. The ERC-A20 liquid coca leaf extract is currently formulated with a bit of oil, which can impart an "oily" taste. This "oily" taste can be minimized by increasing the concentration of the coca leaf extract in the oil base, for example four to five times, or by using an oil-free synthetic extract (e.g., to be added to a syrup). Then, when one to two teaspoons are used in some exemplary embodiments disclosed herein, less than half a teaspoon of the concentrated extract can be added.

This example illustrates an exemplary ratio of sugar-free cola soda water to coca leaf extract of about 22:1(220 g/10.0 g) to about 44:1(220 g/5.0 g). Any ratio between 22:1 and 44:1 may be used to achieve a similar improvement. This ratio is entirely dependent on the final taste desired by the manufacturer of the diet cola soda. Smaller amounts of Coca leaf extract, i.e., greater than a 44:1 ratio, may be used, but with less improvement in the "Coca-Cola" taste. If a soda water with a greater taste of the coca leaf extract is desired, a greater amount of coca leaf extract, i.e., a ratio of less than 22:1, may be used.

Although the formulation in this embodiment describes the use of a fluid extract of coca leaves, similar results can be obtained using an extract of coca leaves in powder form. In a variation of exemplary embodiment #1, about two grams of the powdered ERC-ARC extract is used instead of 1.5 teaspoons of the liquid extract. Taste and/or results are improved. For all exemplary embodiments disclosed herein, wherever about 1.5 teaspoons of liquid ENACO coca leaf extract is used, about 2 grams of powdered ENACO coca leaf extract (or equivalent coca leaf extract) may be substituted, but other amounts of powdered extract may be used depending on the desired final beverage taste.

Exemplary embodiment #2

Another embodiment of the improved sugarless cola beverage product ERC-A20 coca leaf extract was mixed with a sugarless cola syrup. Typically, about 1 part cola syrup is mixed with about 5 parts soda water. If 240 ml of cola soda water beverage is mixed with 5g (one teaspoon) of ERC-A20 coca leaf extract, 40 g of cola syrup may be mixed with 5g of the extract, i.e. in a ratio of 8:1, before soda water is added. If a five-fold concentrated version of the coca leaf extract is available, 1 gram of the extract can be mixed with 40 grams of cola syrup. Also, depending on the desired final taste, more or less extract may be added to the syrup. Some cola syrup suppliers include the following companies: Coca-Cola, PepsiCo, Sodatastream (purchased by PepsiCo in 2018), Carnival King (their syrup is used to make Cola smoothies), and RC Cola.

Exemplary embodiment #3

Another embodiment of the improved sugarless cola beverage product is prepared by combining ERC-A20 coca leaf extract with DIETSoda mix (similar ratio adjustments were used for sugarless masterlet Pepsi syrup). Many believe DIETBid III"sweeter" with less aftertaste for many people. Despite this obvious consumer taste preference, DIETHigher sales (less consumers may prefer sweeter than more "coca-cola" taste). Although 220 grams of DIET can be addedMixing with about one teaspoon of coca leaf extract to produce DIET with improved taste and/or aromaBut can be made by mixing 220 grams of DIETAnd 0.5 (half) extract of coca leaf to prepare DIET with improved taste and/or fragranceAnother embodiment comprises 220 grams of a less sweet DIETSoda water and from about one half teaspoon to one teaspoon of ERC-A20 coca leaf extract, but other amounts of the extract may be used depending on the desired final beverage taste.

Exemplary embodiment #4

For some embodiments disclosed herein, a mixture of coca leaf extract and sugar-free soda beverages (and their syrups), wherein their sugar-containing versions have a "botanical" taste (e.g., root-juice beer) or a "cough syrup" taste (DR).) Prepared from any of the various formulations of such sugar-free soda water beverages available in about 2017, such as DIET A&W ROOTIBC DIET ROOTAnd DR.For some people, sugarless root juice beer and sugarless DR.Is "less unpleasant" relative to its sugar-containing version, in part because, for many people, root juice beer soda and DR.Has tasted somewhat "strange".

One such embodiment comprises mixing 240 milliliters of a sugarless root juice beer soda with about 0.5 (half) teaspoon of ERC-A20 coca leaf extract, i.e., mixing about half of the coca leaf extract with a sugarless root juice beer soda, relative to about one or more teaspoons of coca leaf extract and sugarless cola soda. The root juice beer/coca extract mixture provides less improvement in taste and/or aroma. More or less than 0.5 teaspoon can be added depending on the desired final beverage flavor.

Sodium cyclamate and other artificial sweeteners

Other embodiments disclosed herein may include any of these sugarless beverages (and syrups thereof) in which artificial sweeteners (such as aspartame and acesulfame k) are replaced or enhanced with other artificial sweeteners, such as sodium cyclamate (C6H12NNaO3S) and saccharin (C7H5NO3S) in combination. For example, a combination of about 10 parts sodium cyclamate and 1 part saccharin may be used in place of aspartame or acesulfame k, which is known to mask most of the aftertaste of both artificial sweeteners. In other embodiments, the formulations of exemplary embodiments #1 and #2 may be used, but with at least twice (in terms of sweetness) the amount of about 10:1 sodium cyclamate: saccharin (40-50 mg aspartame having about the same sweetness as 80-100 mg cyclamate: saccharin combination, both having about the same sweetness as 8 grams of sugar) was combined in place of DIETSoda water and aspartame in syrup. Combinations of sodium cyclamate and saccharin can be used in ratios other than 10: 1-a ratio of about 10:1 is known to have the least unpleasant taste.

In other embodiments, Pectin (e.g., Herbstitith & Fox' Pectin comb Plus 210) may be added with sodium cyclamate and saccharin (or may be added with other sweeteners used in embodiments disclosed herein) in order to obtain more texture in sugar-free soda drinks.

In some embodiments disclosed herein, a sugarless root beer with coca leaf extract may be supplemented with an artificial sweetener (or a substitute for an existing artificial sweetener), using a combination or cyclamate and saccharin. The coca leaf extract is compatible with food products that may use sodium cyclamate and saccharin as an alternative or supplement to artificial sweeteners. Since little additional sweetener is required to be added, another class of sweeteners, sugar alcohols, such as xylitol, can be used.

Exemplary embodiment #5

Another embodiment disclosed herein comprises 220 ml DIETOne teaspoon of ERC-A20 coca leaf extract and up to about one bag of almost SUGAR-free SUGARArtificial sweetener (bag weighing about 0.8 g-slightly less than one quarter teaspoon, from B)&G Foods North America, 32% by weight sodium cyclamate, the remainder being d-glucose [ i.e. sugar ]]And silica [ i.e. sand ]]) Or an equivalent thereof. The resulting beverage was very sweet, requiring only about 0.4 grams of sugar, a 99% reduction over the sugar-containing soda requiring about 40 grams. The SUGAR only needs to add one eighth teaspoonA pleasant but less sweet beverage is obtained. Alternatively, a bag of nearly sugar-free, stevia-based Food Products from Heartland Food ProductsA sweetener (1.0 g in a bag, 3% by weight stevia extract at the time of production, and d-glucose as the rest). Alternatively, several drops of pure stevia extract may be added, such as(combination of water, stevia extract, sodium benzoate, potassium sorbate, and malic acid), purer stevia extracts tend to have an unpleasant taste and to some extent detract from the increased pleasure of the kokuc leaf extract unless the extract contains more rebaudioside A, or consists entirely of rebaudioside A, which is least unpleasant and has less aftertaste than the other glycosides in the stevia leaf. When a particulate artificial sweetener is mixed into a carbonated beverage, it will foam due to nucleation, resulting in some loss of carbon dioxide. To compensate, higher levels of dioxygen may be used prior to addition of powdered sodium cyclamateThe carbon is carbonized to produce soda water or syrup, or a liquid solution in which sodium cyclamate is dissolved may be added to the syrup. In some taste tests, ERC-A20 coca leaf extract and/or sodium cyclamate was added to DIET(2 artificial sweeteners) and COCA leaf extract and/or sodium cyclamate(containing 3 artificial sweeteners). With a more desirable taste and/or aroma.

Exemplary embodiment #6

Another exemplary embodiment of the invention disclosed herein comprises 220 ml DIETAnd up to about one bag of almost SUGAR-free SUGARArtificial sweetener (bag weight 0.8 g, by B)&G Foods North America, 32% by weight sodium cyclamate-about 250 mg, the remainder glucose and silica) -i.e., without the use of coca leaf extract. This would only result in a sweeter DIETSugar-free cola with overall taste and aroma similar to other various sweeteners, e.g. DIET

Exemplary embodiment #7

DIET as disclosed in exemplary embodiment #5Coca leaf extract and SUGARTo the composition of (1), three drops of a liquid SWEET 'were added'(manufactured by Cumberland packaging) which contains only the artificial sweetener saccharin. While this makes the resulting beverage somewhat sweeter, the use of saccharin also reduces some of the unpleasant aftertaste that is not volatilized due to the presence of other artificial sweeteners. Artificial sweetener from Brazil(byProduced by coded Ind strain de sugar medicine) is a mixture of sodium cyclamate and sodium saccharin (in proportions not on the label) with sorbitol (a sugar alcohol having a sweetness of about 60% of sucrose). It has little or no unpleasant taste associated with artificial sweeteners, while its taste can last for a shorter period of time.And equivalents thereof, may be used in the embodiments disclosed herein. Similar to that which can be used with the embodiments disclosed hereinIs prepared from(manufactured by Prater laboratories, san diego, chile) which is a mixture of sodium cyclamate and saccharin. One milliliterContains 35.3 mg of saccharin sodium and 119.2 mg of sodium cyclamate. 5 drops ("gotas"), equivalent to 0.2 ml, contain about 7 mg saccharin and 24 mg cyclamate, providing sweetness equivalent to a tea-spoon sugar.

Exemplary embodiment #7 is as followsHe is the basis for an embodiment of his improved sugarless cola soda. A cola beverage or syrup was prepared without sweetener. The coca leaf extract is then added according to many embodiments disclosed herein. An artificial sweetener is then added, with a ratio of sodium cyclamate/saccharin of about 10:1 (with or without a small amount of sugar alcohol, e.g., brazil)Having a ratio of about 10:1 sodium cyclamate/saccharin), more of such artificial sweetener is added than disclosed in exemplary embodiment #7 to achieve compatibility with a product such as DIETSimilar sweetness levels while eliminating an unpleasant taste source (e.g., aspartame).

Exemplary embodiment #8

In the use of SUGAROr equivalents thereof, up to about one pouch may be usedArtificial sweeteners are substituted.Is a combination of polydextrose (a glucose polymer), isomalt (a sugar alcohol), dextrin, inulin (a collection of fructose polymers), fructooligosaccharides (derived from inulin), and sucralose. In other embodiments, about one gram of xylitol (or other sugar alcohol) may be used.

Exemplary embodiment #9

Another embodiment disclosed herein comprises 220 ml DIET(minus any artificial sweeteners), plus about one teaspoon of ERC-A20 coca leaf extract, and up to3 grams of a combination of the following components: about 10 parts sodium cyclamate and 1 part saccharin (or other artificial sweetener combinations such as xylitol, sorbitol, maltitol, and/or erythritol), and/or some sugar.

Exemplary embodiment #10

Many companies sell their flavors and/or aromas and aromas worldwideSimilar Cola soda versions, all companies attempted to rebuildSoda water, but not one company can do it exactly. One of the most palatable cola sodas isMany consumers consider it to be better thanSweet, probably due to overcompensation for its weaker "cola" taste (335 ml)41 g of sugar and 335 ml Containing 39 g of sugar). Another embodiment is PepsiCo et al, which produces a new cola in which the sugar content of the existing product is reduced and some coca leaf extract is added, e.g., less than half a teaspoon of extract and 220 ml non-flavoredSoda water and less than 25 grams of sugar.

Exemplary embodiment #11

Low-sugar soda water. In some embodiments disclosed herein, the low sugar soda is made by adding a small amount of sugar and coca leaf extract to a sugar-free soda. For example, one or more bags of 3.5 to 5 grams of sugar may be added to the DIET along with the leaf extractIn (as opposed to canned)25 to 39 grams in (c).

Another embodiment of the invention disclosed herein comprises 220 ml DIETAbout one teaspoon of coca leaf extract and one bag (about 5 grams) of sugar. The resulting taste is a more pleasant DIETAnd (4) soda water. This embodiment is very useful in commerce because, in the past, COLA soda companies (without success) sold COLA soda with substantially 50% sugar, such as COCA-COLA(half of sugar, about 20 g, and three artificial sweeteners) or COCA-COLAAnd PEPSI(half of the sugar, plus stevia), the consumer is not interested because a 50% reduction in sugar is of little value to health, but the taste is still unpleasant. However, with this embodiment, a cola soda having a reduced sugar content of about 80% and more can be made because this embodiment uses only 5 grams of sugar, and 220 milliliters of sugarAbout 23 grams of sugar was used, thus achieving a 78% reduction in sugar. By using less sugar and some additional artificial sweetener, the reduction in sugar is more than 90% as achieved in exemplary embodiment # 5. In another embodiment, instead of using about 5 grams of sugar, about 6 grams of glucose is used to achieve a similar sweetness increase. The advantage of using glucose is that it does not introduce fructose (sugar is a disaccharide consisting of 50% glucose and 50% fructose) into soda water beverages, which is a great health benefit because excessive fructose intake is associated with various diseases including nonalcoholic fatty liver disease.

Sugar alcohols, xylitol, are popular in the food industry as sugar substitutes, only in small amounts, because they are 1:1 weight and sweetness substitutes for sugar, have a low glycemic index, and do not convert to acid causing tooth decay. Since the safe xylitol amounts for adults and children are less than 20 grams per day, using 5 grams of xylitol instead of 5 grams of sugar allows four cans of cola soda to be consumed per day using some embodiments disclosed herein. For example, a teaspoon of powdered xylitol was added to 1.5 teaspoons of ERC-A20 liquid coca leaf extract. After complete dissolution, the mixture was added to 220 ml of DIETIn (1). The taste is improved when drinking. Other sugar alcohols may be used.

Glycyrrhizin is a natural sweetener that is 30 to 50 times as sweet as sugar and has a zero glycemic index, but it is a significant contributor to the taste of licorice. In another embodiment, sugarless "licorice cola" may be made using glycyrrhizin as a sweetener instead of, or in conjunction with, the other sweeteners used in embodiments disclosed herein.

Non-degradation of added coca leaf extract

Adding half spoon of ENACO ERC-A20 extract to 355 ml of DIETIn a plastic bottle, and gently mixed, thenStored at room temperature. The soda water in these bottles was sampled at 30, 60, 90 and 120 days with little noticeable difference in taste and aroma. In all cases, DIETThere was no significant difference in color of (A) and no turbidity or precipitation was observed. Thus, commercial use of coca leaf extract in cola soda water does not negatively impact the taste and aroma of the modified soda water due to the acidic environment of the bottled soda water during the typical short to long term periods experienced when the bottled soda water is stored on the retail store shelf.

Other flavouring Agents

All of these embodiments may further include other flavoring agents to produce a beverage having a similar pleasing taste and aroma. A small number of the other two flavors are vanilla and cinnamon. In the above embodiment, approximately less than 1/128 (one hundred and twenty-eight) teaspoons of vanilla and/or cinnamon may be added to the sugar-free cola and coca leaf extract mixture without interfering with the "cola" taste and aroma.

Coca leaf extract chemistry

In some exemplary embodiments, the Coca leaf extract is derived from at least one member of the plant species Coca (primarily grown in boscalia and peru), in some embodiments, Coca leaf extract is derived from at least one member selected from e.coca (grown in peruvian and peru), e.novogranatenense var. trullense (Trujillo, grown in bulk in peru, purchased by Coca-Cola), and e.novogranense var. novogranatenense (grown in bulk in columbia), e.coca and e.novogranense are traditional sources of Coca tea consumed in south america, but other Coca varieties may also be used whose chemical composition is similar to the extracts discussed and analyzed in the examples below, such as e.citrinum, e.havanenesidia, and e.r, which are absent from the american variety, and which may be produced in the united states for methylconine, conine, yamine, yaconine, and others.

Coca leaves, similar to food sources such as grapes and tomatoes, have various tastes depending on the species of coca plants and soil conditions thereof. For example, the Cauca and Valle de Cauca regions from Columbia; the leaves of Cuzco, Ayacucho and Trujillo areas of Peru and Yungas areas of Bolivian make delicious coca tea. The manufacturer of the embodiments disclosed herein may select one or more varieties of coca leaves for use in preparing the extract, depending on the consumer's preference for the taste of the embodiments (e.g., a sugarless cola with a more or less "coca" taste). The chemical substances in the extract can also be obtained by soaking coca leaf with hot water or cold water and removing most of water; alternatively, coca leaves can be added to the soda water syrup for a long time and then removed.

Coca tea has been safe for consumption in south america for over 500 years (coca tea has an LD50 of 3450 mg/kg-safer than herbs and table salt). According to U.S. law (21c.f.r.182.20), the cocaine leaves and extracts thereof are "generally regarded as safe" for use in food products. The following chemicals, which have been approved by the FDA for use in certain coca leaf extracts, are used alone in foods according to law (u.s.21c.f.r.172.515): ethyl benzoate, cinnamic acid and ethyl cinnamate. These chemicals are not listed in the ingredient list published by Coca-Cola (see:hitp://ywwwxoca- colaproductfactsxom/eR,,coca-cola-ingredients/#g3/4ossarv-C)。

for some embodiments disclosed herein, commercially available liquid coca leaf extract ERC-a20 (approximately in 2018, and any subsequent equivalents) is used that does not directly utilize the genetic resources of the coca plant. ERC-a20 was manufactured and distributed by ENACO (empress nacionial de la Coca s.a., www.enaco.com.pe), and the peru government agency was responsible for the industrialization of the leaf products of Coca in this country. The extract is provided in liquid form (e.g. one kilogram bottle of liquid ERC-a20 extract) and powder form, which may also be used in the products and methods disclosed herein (ENACO sells powdered products, "material de code instant", containing 2 grams of powder per packet/sachet). Adding approximately such a bag to a glass of hot water would produce a color/taste/off-flavor similar to adding two teaspoons of liquid extract to a glass of hot water. The equivalent of the extract may also be prepared by removing water from the coca tea infusion, with (non) desired alkaloids being removed by ion exchange filters.

Typically, ENACO uses coca leaves from different regions of peru, which are picked and dried in the field and then shipped to lima. The embodiments disclosed herein use about 2018/2019 years of ERC-a20 liquid extract, which is mainly derived from Cusco area of peru (about 70%) and coca leaves in Ayacucho and Trujillo area of peru (about 30%). Mixtures of coca leaves from peru and other regions of south america (e.g., Los Yungas region of borlivia, southern columbia), with different combinations of leaves, if they have similar chemical characteristics to ERC-a20, may be used in embodiments disclosed herein, with chemicals added to compensate for any differences, if desired. The leaves were bagged at the ENACO factory of lima and the container with the coca leaf bags was then transported from Callao (port of lima) to the united states. A typical bag of coca weighs about 0.8 grams. About 17 dry coca leaves with an average size weigh about 1.0 gram. Thus, a typical bag of coca tea may contain about 13 to 14 leaves (depending on the size of the leaves). In Viviae, a bag of 50 pound dry coca leaves is called "taqui" and is worth about $ 200. In Columbia, a bag of 12.5 kg of dry coca leaves is called "aroba" and costs approximately $ 15 in 2018.

FIGS. 4-9 are gas chromatography-mass spectrometry (GCMS) analyses of coca leaf extract and cola soda water. All samples were analyzed using an Agilent 7890B gas chromatograph. Data acquisition was done using MassHunter software. The sample peaks were compared to approximately 800,000 reference compounds using the NIST/EPA/NIH Mass Spectrometry search procedure. The ionization mode used for GCMC analysis is electron impact. The initial temperature of the sample was 50 ℃ and the final temperature was 320 ℃. The temperature of the detector was 310 ℃.

FIG. 4 is a GCMS analysis of the liquid form of ERC-A20 coca leaf extract. 1 ml of ERC-A20 was mixed with 1 ml of Dichloromethane (DCM) and the DCM layer was injected into the GCMS system for analysis. The main peaks, some of which were identified by their Retention Times (RT), were as follows: ethyl 10.90-benzoate (an ester with fruit aroma used in perfumery); 10.89 and 11.09-benzoic acid and isomers; 12.90 and 12.99-trans cinnamic acid (found in cinnamon oil, with a honey-like aroma) and ethyl cinnamate (found in cinnamon oil, with a fruit-fragrant ester); 13.41 isomers of trans cinnamic acid; 13.795 isomers of ethyl cinnamate; 14.799-vanillic acid ethyl ester; and isomers of 16.26-3,4, 5-trimethoxybenzoic acid (also known as eudesmic acid, found in olive oil and eucalyptus oil). Any variety of coca leaves having similar amounts of these chemicals may be used to prepare an extract that may be used anywhere in the exemplary embodiments disclosed herein where an ERC-a20 extract is used. In contrast, it is known that species of coca leaves that are less pleasant to drink (such as coca leaves from the Chapare region of borlivia) or that are less tasting (such as coca leaves from a portion of the columbia region), and therefore less useful in the embodiments disclosed herein, that their extracts can be enhanced with these chemicals, making them more useful in the embodiments disclosed herein. For example, species of Erythroxylum pungens found in brazil have been reported to have anti-cancer properties. The extract of this species may be enhanced with ethyl benzoate and other chemicals found in ERC-A20 extracts and used in the embodiments disclosed herein.

In some embodiments disclosed herein, the coca leaf extract may comprise one or more chemicals found in coca leaves selected from the group consisting of: ethyl benzoate, benzoic acid, trans-cinnamic acid, ethyl cinnamate (and cinnamon family chemicals with similar taste and aroma, such as cinnamaldehyde) and ethyl vanillate. The coca leaf extract containing coca alkaloids (prohibited by law in some countries) can be used in embodiments disclosed herein that use coca alkaloid or an equivalent thereof, while achieving similar taste improvements.

In some embodiments, the coca leaf extract may comprise one or more of the minor chemicals detected in the GCMS analysis of fig. 4: benzoylalcohol, dimethyl caffeate, ethyl benzoate, ethyl phenylacetate, ethyl vanillate, hexanoic acid, hexenoic acid, isovaleric acid (also known as 3-methylbutyric acid), maltol, and vanillin. In some embodiments, the coca leaf extract may comprise one or more other chemicals reported to be present in coca leaves, tea infusions, and extracts, including: dihydroerythroguline, hydroxypivacocaine, tolcocaine, methyl benzoate, methyl cinnamate, cinnamic acid, histiocilline (truxilline), and histiocilline (truxilic acid).

Although the coca leaf extract may be used as a natural source for one or more of these chemicals (and/or analogs thereof), equivalents of coca leaf extract may also be prepared from synthetic sources of the above and related chemicals. For example, the basis of a synthetic extract may be a combination of any of the chemicals of the main peaks of fig. 4: ethyl benzoate, benzoic acid, trans-cinnamic acid, ethyl cinnamate, ethyl vanillate, and gallic acid. Such synthetic extracts may additionally contain chemicals with similar taste and aroma characteristics. For example, cinnamaldehyde can supplement or replace ethyl cinnamate. One possible synthetic extract is disclosed in exemplary embodiment # 13.

Headspace (Headspace) gas chromatography Mass Spectrometry (HGCMS)

A1 ml sample of liquid ERC-A20 coca leaf extract was sealed in a20 ml headspace sampling vial and incubated at 100 degrees Celsius for 10 minutes prior to headspace gas injection. For HGCMS, approximately 1 ml of headspace gas present was transferred to the GCMS system for analysis. Compounds detected in the HGCMS analysis of coca leaf extract include ethyl acetate, 3-methylbutanol (isoamyl alcohol), 3-methylbutanal (isovaleraldehyde), eucalyptol and trimethyloxazole, any of which may be added to the synthetic coca leaf extract disclosed herein.

Using whole coca leaf extract

In countries where the law does not allow the sale of coca tea at retail establishments, the coca leaf extract, desacocaine, is used in some embodiments disclosed herein (and may be sold lawfully anywhere in the world) due to the presence of two coca alkaloids, benzoylmethylecgonine and ecgonineLocal use of soda water). In addition, in countries such as colombia, peru, and bolivia that sell coca tea at retail locations (or in countries such as spain and portugal where all medications have been legalized and thus can accept coca tea, etc.), an extract of coca leaves containing at least these two coca alkaloids can be used with the sugar-free soda embodiment disclosed herein.

Other exemplary disclosure

The mixture of coca leaf extract and sugarless soda can also be obtained by preparing the extract by a steeping process, for example, by placing a bag of coca tea in 7.5 ounces of sugarless soda and removing the bag after 30 minutes to several hours or more (coca tea is typically brewed in hot water for 3 to 5 minutes). Similarly, a glass of coca tea may be dehydrated and the resulting coca tea extract powder added to 7.5 ounces of sugarless cola. A bag of coca tea may correspond to ten coca leaves, and about 17 coca leaves weigh about 1 gram.

Concentration of chemical constituents of cola soda water

FIG. 5 depictsResults of GCMS analysis of soda water. The peak at retention time of 16.86 was caffeine, the peak at retention time of 12.39 was probably a combination of terpine and terpine-4-ol, while the peak at retention time of 11.21 was alpha-terpine alcohol. FIG. 8 depicts the use of stir bar for adsorptive extraction of pairsAnd DIETAnd (5) carrying out desorption gas chromatography mass spectrometry analysis on the soda water. The peak at retention time 9.16 corresponds to cymene (cymene), the peak at 9.23/9.24 corresponds to limonene, the peak at 9.64/9.65 corresponds to gamma-terpinene, the peak at 11.27/11.28 corresponds to alpha-terpineol, and the peak at 14.39 most likely corresponds to carob beanCoronarin.

In the laboratory report where fig. 4 first appeared, the "abundant" detected chemicals in the coca leaf extract were reported to be: ethyl benzoate, benzoic acid and esters thereof; and 3,4, 5-trimethoxybenzoic acid (gallic acid). Detected "lower abundance" chemicals: compounds consistent with ethyl cinnamate, trans-cinnamic acid, and isomers thereof.

In the laboratory report in which FIG. 5 first appeared, it was reported thatThe "abundant" detected chemicals in the sample were: caffeine, terpine 4-ol, alpha-terpineol. The "lower abundance" of chemical species was detected: compounds consistent with o-cymene, cinnamaldehyde and phenol. Also seen in figure 8 are cymene and alpha-terpineol, as well as limonene, gamma terpinene and myricetin.

The main peaks of fig. 5 (and fig. 7) do not overlap with the main peaks of fig. 4 (GCMS analysis of Coca leaf extract-see comparison of fig. 4 and 5 in fig. 6), indicating that Coca-Cola does not use Cola leaf extract in its soda Cola water, at least Coca-Cola does not use ENACO for producing Coca leaf extract of the variety of ERC-a20 extract, although the supplier Stepan of Coca-Cola's de-cocaine Coca leaves bought all of their leaves from ENACO. Pepsi has never used the extract of coca leaves.

FIG. 7 depicts a DIETThe results of gas chromatography mass spectrometry analysis of soda water (similar analysis appears in the bottom panel of fig. 8). The peak at retention time 16.76 is caffeine (in contrast to FIG. 5The main peaks of the soda water were very similar), the peak at 12.39 retention time could be a combination of terpine and terpine-4-ol (again similar to the 12.39 peak of fig. 5). Figure 7 also has a small peak at 18.29, likely cinnamate, again similar to figure 5. Also hasThat is to say that the first and second electrodes,and DIETMainly sugar and caffeine, and a very small amount of flavouring (terpenes and cinnamates, and cymene and limonene).And DIETThe only significant difference is the 11.06 peak, benzoic acid, a weakly acidic DIETA decomposition product (DIET) of a preservative (currently potassium benzoate, formerly sodium benzoate) used in the processUse less phosphoric acid, and use some citric acid to treat aftertaste, which reduces DIETpH-such that preservatives are required). This similar chemical composition is consistent with the formulation data in FIG. 1, that is, if you are you fromSoda water was started and all sugar and some phosphoric acid were removed, then artificial sweetener and sodium/potassium benzoate were added, the result was more DIETAnd (4) forming.

FIG. 9 depicts adsorptive extraction using stir barsThe desorption gas chromatography mass spectrum of cola soda and coca leaf extract. In view ofAndthe similarity in taste and aroma of cola sodas,andit is not surprising that some of the same flavor chemicals are shared-limonene with a retention time of 9.25 and gamma-terpinene with a retention time of 9.65 (which is the case inMore pronounced in colza soda). Andthe soda water is very similar to the soda water,there was no overlap between the chromatograms of the soda water and coca leaf extract, consistent with the fact that PepsiCo never used coca leaves in its cola soda water.

Exemplary embodiment #12

Aqueous based solutions of alpha terpineol were prepared with a concentration of alpha terpineol of 48 microgram/ml. The alpha-terpineol is COCA-COLA and DIETA monoterpene alcohol was found in both at similar concentrations and was said to have a weak pleasant odor similar to clove. Adding about one teaspoon of this alpha terpineol solution to 220 ml of DIETIn (1). Drinking waterWith such improved DIETThe experience of (2) is more pleasant. For embodiments disclosed herein using coca leaf extract, the coca leaf extract may be augmented with alpha-terpineol, for example, from about 100 micrograms to about 300 micrograms of alpha-terpineol per teaspoon of coca leaf extract. Similarly, half a teaspoon of gamma terpinene (also a flavoring ingredient of current cola soda, with pine oil odor) was added to 220 ml of DIET at a concentration of 40 micrograms/mlIn (1). The obtained DIETAlthough the addition of alpha terpineol was more pleasant, the taste of "coca cola" was also less pleasant. In contrast, a teaspoon of linalool, which is more pleasant in fragrance than many terpinenes, is also a component of cola soda-again at a concentration of 40 micrograms per milliliter-was added to 220 milliliters of Diet cake. The unpleasant feeling hardly changes.

These embodiments demonstrate that the taste and/or aroma of existing sugarless cola sodas can be improved by increasing some of the flavoring chemicals already present in such sodas, such as increasing the levels of alpha terpineol, limonene and cinnamaldehyde. This can be gathered from fig. 8, which hasAnd DIETGCMS spectrum of (a). Although the two GCMS spectra cannot be compared absolutely, to the extent that a relative comparison can be made, the control peaks in the two figures have similar intensities. One such relative comparison is with DIETIn contrast to the above-mentioned results,the concentration of the main flavoring chemicals of soda water seems to be slightly higher. Other possible chemicals and/or essential oils that can be similarly used are shown in FIG. 11, which is a cola flavoring agent for Electronic cigarettes disclosed in Chinese patent application CN107125803A entitled "Electronic cigarette tar and preparation method thereof"; and also shown in fig. 12, is a synthetic cola aroma compound. In additional embodiments, for those existing sugarless colas that use cola flavoring with a composition similar to that of fig. 12, new sugarless colas can be made using embodiments disclosed herein, wherein the chemical concentrations in fig. 12 are varied. For example, if the chemicals in coca leaf extract and cola syrup cause a "leaf-like" taste, the concentration of these chemicals in the beverage or syrup can be reduced.

Synthetic coca leaf extract

The concentration of the main peak of FIG. 4 was determined in a subsequent GCMS analysis of the liquid form of the ErC-A20 coca leaf extract. A reference solution (5 μ g/ml) in methanol was prepared for ethyl benzoate and ethyl cinnamate. A reference solution of 5 μ g/ml of 1, 4-dichlorobenzene in dichloromethane was prepared for calibration purposes. For ethyl benzoate, the concentration of ethyl benzoate in the ERC-A20 sample was approximately 12 micrograms per milliliter (12.13) as determined by GCMS analysis. For ethyl cinnamate, its concentration in the ERC-a20 sample as determined by GCMS analysis was about 1.4 micrograms per milliliter (1.438).

The ErC-A20 coca leaf extract in liquid form has a dark brown color. QTOF-LCMS analysis of extract samples detected the presence of caffeic acid and its isomers, as well as chlorogenic acid and its isomers (an important component of coffee, chlorogenic acid, also known as caffeoylquinic acid-CQA-is an ester form of caffeic acid).

Exemplary embodiment #13

In a variation of exemplary embodiment #1, about 5 milliliters (one teaspoon) of a liquid (e.g., water) solution having about 24 micrograms/milliliter of ethyl benzoate is used in place of about one teaspoonCoca leaf extract (both with 7.5 oz DIET)Mixing). Than untreated DIETAs a result, a more pleasant taste and/or aroma is produced, although to a lesser extent than with the addition of the coca leaf extract. For all of the exemplary embodiments disclosed herein, wherever about one teaspoon of coca leaf extract is used, a new embodiment may be obtained by replacing the extract with about one teaspoon of a liquid solution of ethyl benzoate having a concentration of about 24 micrograms/ml. For other embodiments, at least one microgram per milliliter of ethyl benzoate is added to any sugarless soda water beverage or syrup. The concentration and amount of ethyl benzoate varies depending on the taste. The use of ethyl benzoate alone to improve the taste of sugar-free sodas does not, in most cases, alter manufacturing costs. A teaspoon of the ethyl benzoate solution used in the above described illustrative examples contained 100 micrograms of ethyl benzoate. 100 grams of ethyl benzoate may be purchased from Sigma-Aldrich at a price of approximately $ 30. Thus, the cost of 100 micrograms is 0.0030 cents-a negligible cost per serving of soda beverage water. In some embodiments disclosed herein, one to three drops (about 0.35 mg) of liquid saccharin (SWEET' N) are used per teaspoon of coca leaf extract or ethyl benzoate solution)。

Additional GCMS studies were performed on the liquid ERC-a20 extract and the concentrations of some of the more abundant chemicals in the extract were quantified. This data is shown in the "measured" data column of fig. 13. Based on the "measured" data, synthetic coca leaf extracts were prepared using the chemical concentrations in the "synthetic" data column in fig. 13. The coca leaf extract is synthesized to improve DIETThe taste of (1) and the use ofThe extract (with or without the addition of additional sweeteners, such as 6 grams of sucrose) adds a comparable pleasurable sensation. Synthetic leaf extracts with similar relative amounts of the fig. 13 chemicals may be used in some embodiments disclosed herein. For all of these synthetic embodiments, ethyl acetate, 3-methylbutanol, 3-methylbutanal, eucalyptol and trimethyloxazole can be added to the synthetic extract in microgram/ml amounts.

In one variation of exemplary embodiment #13, a liquid (e.g., water) solution of about 5 ml of methyl benzoate, having a concentration similar to about 24 micrograms/ml, is used to achieve a DIET similar to that achieved using ethyl benzoateThe taste is improved. While methyl benzoate may be used in embodiments disclosed herein for commercial purposes, methyl benzoate has two known uses that are not fully compatible with consumer beverages. First, methyl benzoate is one of the decomposition products of cocaine (in humid environments, acidic cocaine reacts with water in the air) whose off-flavors are used by drug control drugs to detect the smuggling of cocaine-government authorities are not keen on the use of methyl benzoate-free sodas, leaving the air in public places full of the aroma of methyl benzoate. Secondly, methyl benzoate is also attractive to the males of various orchid bees and is often used as a bait to attract such bees-incompatible with consumer beverages, for example, at picnics or baseball stadiums. Related benzoates may be used, such as propyl benzoate (nut flavor with sweet fruit flavor, used as preservative for cosmetics), benzyl benzoate (faint, sweet, balm flavor, used as fixative for perfumes), and phenethyl benzoate (rose-used in cosmetics).

The presence of ethyl benzoate and other benzoates in embodiments disclosed herein can be objectively tested by using techniques such as GCMS, i.e., cola sodas can be distinguished in their use of the compositions disclosed herein by using GCMS techniques or by using spike analysis, which can be used to detect infringement of the methods disclosed herein.

Using chemicals with similar odours

Esters, which usually have a pronounced fruity odor, are compounds which can be derived from carboxylic acids, in which at least one-OH (hydroxyl) group is substituted by-O-alkyl. For example, ethyl benzoate may be derived from alkyl, ethyl (C2H 5)_*) And the carboxylic acid, benzoic acid (C7H6O 2). For embodiments disclosed herein that use ethyl or methyl benzoate to improve the taste and/or aroma of sugarless sodas, alternative compounds that similarly improve the taste and/or aroma may be used. The shape theory of olfaction can be used to select these alternative chemicals. For example, aromatic chemicals can be screened using (Q) SAR analysis to identify other chemicals that can be used to make sugarless sodas that taste better.

Exemplary embodiment #14

While many of the embodiments disclosed herein are for providing sugar-free cola sodas with a taste/aroma that more closely approximates that of sugar-containing cola sodas, the taste/aroma of sugar-containing sodas is not as "strong" in view of the large amounts of sugar used. In variations of exemplary embodiment #1, rather than adding only one to two teaspoons of the liquid ERC-A20 coca leaf extract, about three, four, five, or more teaspoons may be added (or one teaspoon and five times the concentrated liquid ERC-A20 coca leaf extract). This embodiment may be the basis for "kosher-coca-cola" soda water.

Exemplary embodiment #15

In 2006, Coca-Cola began to sell COCA-COLAA coffee flavored cola soda was eliminated as a product in 2007 (Ten years ago PepsiCo tried a similar thing-PEPSI)). The purpose is to make people use the cola soda water as a part of breakfast when people probably drink coffee, or use the cola soda water as more of lunch or dinnerPartially, but this intent fails. Another option is "dark" cola soda (similar in spirit to dark chocolate). Another embodiment of the invention disclosed herein initially comprises 220 ml DIETAbout one teaspoon of coca leaf extract and one bag (about 5 grams) of sugar (scheme # 11). To this mixture, the second or third teaspoon of coca leaf extract was added and the caffeine content increased by 50% to 100% (a typical can of cola soda contained about 35 mg caffeine, thus adding up to another 35 mg caffeine) while reducing the amount of sugar and aspartame by 50%. The result is a cola soda that is "stronger" in taste, still a cola soda, without causing consumer confusion as to the addition of coffee to the cola soda.

Manufacturing technique

Existing sugar-free cola soda water and syrup manufacturing processes are readily modified to use the methods disclosed herein. Where the mixing tank is used to prepare soda water or syrup, an additional pipe may be connected to allow controlled flow of the (synthetic) coca leaf extract or ethyl benzoate solution to mix with the other ingredients. These extracts/solutions are liquid at room temperature and are easy to transport and safely mix with mechanical equipment. Where powdered coca leaf extracts are used, they may be mixed with other particulate materials currently used in soda manufacture, such as any powdered sweetener currently used.

Null Taste Control Test #1

Adding about one teaspoon of liquid ERC-A20 coca leaf extract to 220 ml of sugar-containing extract (sabor original in Latin America). The pleasant taste of the beverage is hardly changed and the taste and/or aroma of the coca leaf is more pronounced.

Control test #2 with no odor

In one experiment, crushed multidimensional pellets (Centrum Men) were added to 220 ml of DIETIn (1). The unpleasant feeling of the Diet cog hardly changed. Typical multi-dimensional/multi-mineral pellets (e.g. CENTRUM)) Contains common vitamins (A, B, C, D, E, K, etc.) and minerals (calcium, iron, phosphorus, iodine, magnesium, zinc, potassium, etc.). The lack of significant changes in taste and/or aroma means that these vitamins and minerals, some of which are also present in the coca leaf extract, are not necessary for the embodiments disclosed herein.

Control test #3 with zero odor

One popular nutritional supplement for flavoring foods is cinnamon. In one experiment, 400 mg of cinnamon powder was added to 220 ml of DIETIn (1). No improvement in "Coca-Cola" taste and/or aroma was experienced, but DIETAdding cortex Cinnamomi additive. PepsiCo-containing PEPSICinnamon flavored colas have taken advantage of this effect. The main chemical that imparts flavor and aroma to cinnamon is cinnamaldehyde. Cinnamon oil contains a variety of chemicals including cinnamaldehyde, limonene, linalool, and eugenol. Cinnamon oil, or any or all of its component chemicals, may be added to embodiments disclosed herein.

Control test #4 with no odor

The tea with similar taste to coca tea is jasmine tea, a popular green tea from southeast Asia, and basic green teaA mixture of aromatic flowers of a jasmine plant. Unlike coca tea, jasmine tea does not contain alkaloids, but contains chemicals common to many teas, including flavonoids, phenols, and saponins. Some of the major taste and aroma components of jasmine tea (depending on variety and preparation) may include linalool (one in each case)Terpene alcohols found in some analyses of soda), benzyl acetate (which independently provides a "jasmine" fragrance), hexyl benzoate, benzyl alcohol, and methyl anthranilate (which may provide a "fruity" fragrance in a perfume). (see "changes in volatility, chemical composition and antioxidant activity of jasmine tea in China" Meichun Chen et al, int.J. of Food Properties, Vol.20, 2017). In one experiment, a bag of Celestial Origanic "jasmine green" tea was brewed in 60 ml hot water for two minutes, cooled to room temperature, and then added to 220 ml of Diet cake. No improvement in "CocaCola" taste and/or aroma was experienced, but DIETAdding additive taste of jasmine tea.

Control test #5 with no odor

In one experiment, a drop (about one-quarter small (smidgen), 1/32 teaspoons) of bergamot oil ("Bergamota" sold by Aromas Para El Alma of tokida rica) was added to 220 ml of DIETIn (1). No improvement in the "Coca-Cola" taste was experienced, but DIETAdding the additive taste of bergamot oil. While bergamot oil may typically be about 50% limonene and gamma terpinene, two cola flavoring chemicals, it may also contain about 10% pinene by weight (the major component of pine oil, known as mango juice made from over-ripe mango fruitOff-flavors).

Control test #6 with no odor

The use of methyl benzoate in some embodiments disclosed herein suggests the use of other methyl esters. One such other methyl ester is methyl 2-hydroxybenzoate, the methyl ester of salicylic acid (aspirin is acetylsalicylic acid), and more commonly known as wintergreen oil. Wintergreen oil has some uses in the soda water industry. After FDA ban on safrole (a chemical found in safrole, the classic component of root juice beer) in root juice beer, the root juice beer industry replaced a combination of licorice root and wintergreen. In one experiment, a drop of Wintergreen Oil (Nature's Oil Organic Wintergreen Essential Oil) was added to 220 ml of DIETIn (1). The resulting taste is dominated by the taste of ilex, which, although the basis of ilex soda, does not appear to be effective in improving DIETExcept perhaps in much lesser amounts.

Control test #7 with zero odor

In one experiment, 1/32 teaspoons of sodium benzoate (density: 1.5 g/cm)³) 220 ml of DIET was added(total weight is 230 mg, as opposed to 100 mg of ethyl benzoate in some of the above embodiments). No improvement in the "Coca-Cola" taste was experienced, but DIETAdding salty additive taste. Sodium benzoate has not too much smell but a little unpleasant taste. For decades, Coca-Cola and Pepsico have used only sodium benzoate as a preservative (at least in the united states) before being replaced by potassium benzoate due to the health problems of the breakdown product benzoic acid. When the potassium benzoate is added, the reaction mixture is stirred,it is expected that similar will not experience taste changes because the two chemicals are used interchangeably in Coca-Cola and Pepsi around the world.

"sugar-free" chocolate milk and cream

Much like cola soda drinks, chocolate uses (large amounts of) sugar because the taste of cocoa is unpleasant and the chocolate industry uses millions of tons of sugar each year. The majority of the unpleasant taste of cocoa is primarily due to its acidity, which can be reduced by raising the pH of the cocoa used to make chocolate from a pH of about 5.5 to a pH of about 6.6 (or using natural low acidity cocoa). One method of adjusting cocoa pH is the chemically harsh Dutch process (which uses the strong alkaline chemical potassium carbonate) applied during cocoa refining. Associated with the acidity problem is astringency, which causes a "wrinkling" effect in the mouth when certain foods are consumed. This unpleasant taste associated with acidity can be experienced by the following experiment. Two cups were prepared containing one or two tablespoons without added cocoa powder. Hot water at near boiling temperature was added to a cup. Room temperature water was added to the other cup. Many people may drink room temperature mixtures (which may not be enjoyed much), but these people find it difficult to drink mixtures close to boiling temperature. The temperature of the solution is known to affect the acidity of such mixtures.

Some of the unpleasant taste of unsweetened cocoa can be removed by using ethyl benzoate. In an exemplary embodiment, to improve the taste of any brand of unsweetened cocoa and/or chocolate made therefrom, a glass of hot water is prepared and approximately two teaspoons of unsweetened cocoa are addedCocoa powder. A 5 ml (one teaspoon) solution of a liquid (e.g., water) having, for example, 24 micrograms of ethyl benzoate per ml is mixed. The resulting beverage is more pleasant and can be drunk with an enjoyment similar to that experienced when drinking black coffee. The resulting cocoa has a taste and/or aroma that is different from that of traditional hot chocolate, which is primarily due to sugar. In other embodiments, instead of inThe ethyl benzoate may be mixed in a pure solution, and may be mixed in an extract of the plant, wherein the extract has a similar concentration of ethyl benzoate, such as ERC-a20 extract discussed in some embodiments disclosed herein.

In another exemplary embodiment, the chocolate milk is made without the use of added sugar, as described below. First, two tablespoons of UNSWEETENED cocoa (e.g., HERSEY UNSWEETENED)Plain or Dutch processed) into one or two cups of hot or cold milk. A bag of artificial sweetener, such as sodium Twin (0.8 g) based on sodium cyclamate, is then mixed in. The result is a non-sugar-added chocolate milk beverage with a taste and/or aroma similar to that of current chocolate milk with 12 to 24 grams of sugar added. An additional 5 ml (one teaspoon) of a liquid (e.g., water) solution containing 24 micrograms of ethyl benzoate per ml may be added.

In another exemplary embodiment, a powder-based product for making a chocolate beverage comprises about two tablespoons of unsweetened cocoa powder and a powder containing ethyl benzoate, for example about two tablespoons of ERC-a20 extract in powder form as discussed in some embodiments disclosed herein. Such powdered products may be packaged and sold in a form similar to existing hot chocolate powders, such as those powdered hot chocolate mixes available from Swiss Miss.

In another embodiment, a very low fat, sugar-free chocolate cream is made, for example, using the following formula: 220 grams of unsweetened cocoa, such as the Dutch processed unsweetened cocoa from Hershey; 320 g of fine-particle milk protein powder; about 10 grams of sodium cyclamate; about 15 grams of sodium propionate; about 2.5 cups of water; and about 15 to 30 milliliters (one to two tablespoons) of a liquid (e.g., water) solution containing 24 micrograms of ethyl benzoate per milliliter. The powder and additives were mixed thoroughly in the bowl and then water was added gradually while stirring. Stirring was continued until the desired creamy texture was reached. Other flavors such as salt, vanilla and cinnamon may be added in gram amounts to create an associated pleasant taste. Anticaking agents, such as tricalcium phosphate or cellulose, can be used to reduce the viscosity of the cream. The cream can be used for making ice cream.

Improved chocolate cream can be obtained by using a particulate protein concentrate (e.g. made by CPKelco) that is largely free of fatA particulate whey protein concentrate). This protein comprises microparticles with an average diameter of 1 micron, which gives an improved mouthfeel compared to the use of other whey protein powders, and which gives an improved mouthfeel compared to the use of fatty creams or other fats, such as cocoa butter or palm oil (which is used in Nutella cream).

Sodium propionate was used as an anti-mould agent because such a very low fat, sugar-free chocolate cream as described above is healthier. Traditional chocolate cream uses little water, untreated sour cocoa, and large amounts of sugar-all of these conditions inhibit microbial growth. The chocolate cream described above uses a large amount of water, uses low acid cocoa, and does not use sugar-conditions favorable for microbial growth. This growth can be treated with a preservative (e.g., sodium propionate). More sour cocoa can be used to inhibit microbial growth while leaving the taste unaffected by the use of taste modifiers (such as miraculin) which bind to the sweet receptors on the tongue, thereby rendering sour foods considered sweet. Another method of inhibiting microbial growth is the use of water incorporating nanoparticulate colloidal silver, such as Purest ColloidsSilver colloids are known to have antimicrobial properties. Another antimicrobial ingredient for the above improved chocolate cream in which some sugar is used is Manuka honey, which is known to have an antimicrobial effect.

Low sodium, low sugar-free peanut butter, e.g. of J.M. SmuckerSame as the consumption psychology of sugar-free soda water-youMust (in order to reduce sugar) not be what you want. For example, a spoon of coca leaf extract disclosed herein or an equivalent thereof can be added to a spoon of sugar-free peanut butter (e.g., a tablespoon of sugar-free peanut butter)) To produce improved sugar-free peanut butter.

Product containing coca leaf extract and nicotine

It is well known and useful to add nicotine to consumer beverages to make the products more susceptible to addiction (especially products containing partially addictive caffeine, e.g., coffee with a nicotine composition dissolved as seen from us patent 6,749,882). A typical cigarette provides a fixed amount of nicotine of up to 4 mg, although any amount of nicotine may be used, for example, up to 10 to 20 mg of nicotine. Nicotine is one of the most toxic, addictive chemicals legally sold to consumers and has a density of about 1.01 grams per cubic centimeter (similar to that of water). A useful and novel use in commerce is the addition of nicotine to food or beverage products to enable the proposing of a very useful legal argument, namely the addition of a non-addictive, non-toxic, but most illegal, food or beverage product to the trade. The new chemical is coca alkaloid.

In some embodiments of 220 ml soda water products disclosed herein, the amount of nicotine added is in the range of 1 to 20 mg, or for other amounts of soda water, the percentage range of nicotine is up to 20% of the total volume of soda water.

Cocaine extract comprising alcohol

In some versions of the coca leaf extract, ethanol is included as a preservative. This allows the extract to be stored for many years with little degradation. This information is not explicitly provided by the peru manufacturer ENACO of coca leaf extract.

A sample of ERC-A20 extract was subjected to HGCMS quantification. Plant extract (100. mu.L) was provided by taking an aliquot and adding 9.9mL of 10pg/mL IPA-d₈Internal standard aqueous solutionSample stock solutions were prepared by 100-fold dilution. A diluent containing the same internal standard was used as a solvent for all standards and sample preparations. For quantitative analysis, 200pL aliquots (diluted 100-fold) were further diluted with 800pL diluent to obtain a final sample dilution of 500. The sample solution was then subjected to HGCMS analysis without further preparation.

To evaluate the accuracy of the quantification, a sample spiking (spike) was prepared: a200 pL aliquot (diluted 100-fold) was added to 200pL of 1000pg/mL ethanol stock and 600pL diluent, resulting in a 500-fold dilution of the sample, with a loading concentration of 200 pg/mL. The spiked samples were subjected to HGCMS analysis along with the sample solutions.

All samples were analyzed using HP6890A gas chromatography in combination with a 5972 mass selective detector. The sample peaks were compared to approximately 800,000 reference compounds using the NIST/EPA/NIH Mass Spectrometry search procedure. The initial temperature of the sample was 45 ℃ and the final temperature was 250 ℃.

For the coca leaf plant extract samples analyzed, the average concentration of ethanol in the liquid solution was about 13% ABV (alcohol by volume). In contrast, the ABV of naturally occurring fruit juices is 0.00% to 0.09%, whereas the ABV of beer is typically 4.0% to 6.0%, the ABV of wine is typically 12% to 15%, and the ABV of many vanilla extracts is over 30%. For products that cannot include ethanol as an ingredient, coca leaf extracts that do not include ethanol may be prepared (presumably such extracts are shipped to beverage and food manufacturing facilities for immediate use during bottling). For products that may include alcohol, when 5 ml of coca leaf extract is added to 220 ml embodiments disclosed herein (or their equivalents), the addition will add about 0.65 ml of ethanol to 220 ml of soda water, resulting in a 0.29% ABV level. According to the U.S. law, if the alcohol content is 0.05% ABV, the beverage is a non-alcoholic beverage. If the alcohol content of the coca leaf extract is reduced to below 2%, it will be used in food and beverage products in amounts below 0.05% ABV. Of course, for some embodiments of the beverages disclosed here, some embodiments may use much higher ethanol, but are specifically sold as alcoholic beverages.

Chlorogenic acid

In earlier analyses, the presence of chlorogenic acid and its isomers (determined by QTOF-LCMS analysis) was detected in the coca leaf extract. Additional analysis was performed using pyrolysis gas chromatography mass spectrometry (PYMS) and fourier transform infrared spectroscopy (FTIR) to confirm the presence of chlorogenic acid. A typical cup of 220 ml coffee is measured to contain 60 to 360 mg of chlorogenic acids. Similar amounts of chlorogenic acid may be added to some 220 ml embodiments disclosed herein.

The present disclosure includes at least the following additional embodiments/aspects.

Aspect 1. a taste-improved sugarless cola beverage product comprising, consisting of, or consisting essentially of ethyl benzoate.

Aspect 2. a taste-improved sugarless cola beverage product comprising, consisting of, or consisting essentially of a sugarless beverage product and a coca leaf plant extract.

Aspect 3. the sugar-free cola beverage of aspect 2, wherein the coca leaf plant extract is cocaine-free.

Aspect 4. the sugar-free cola beverage of any of aspects 2 to 3, wherein the coca leaf plant extract is in liquid form.

Aspect 5. the sugar-free cola beverage of aspect 4, wherein the liquid Coca leaf extract is ERC-20 sold by emprepara nacionol de la Coca of lemma peru, or a chemically similar Coca leaf extract.

Aspect 6. the sugar-free cola beverage of any of aspects 2 to 5, wherein the sugar-free cola beverage product and the coca leaf plant extract are combined in a weight ratio of about 22:1 to 44: 1.

Aspect 7. the sugar-free cola beverage of any of aspects 2 to 6, wherein the coca leaf plant extract comprises: one or more ingredients selected from the group consisting of ethyl benzoate, benzoic acid, trans cinnamic acid, ethyl cinnamate, ethyl vanillate and gallic acid, ethyl acetate, 3-methylbutanol, 3-methylbutanal, eucalyptol and trimethyloxazole or combinations thereof.

Aspect 8. the sugar-free cola beverage of any of aspects 2 to 7, further comprising an additional artificial sweetener which is a combination of sodium cyclamate and saccharin.

Aspect 9. a taste-improved sugarless cola syrup comprising, consisting of, or consisting essentially of a sugarless cola syrup and a coca leaf plant extract.

Aspect 10. the sugar-free cola syrup of aspect 9, wherein the coca leaf plant extract is dehydrococaine.

Aspect 11. the sugar-free cola syrup of any of aspects 9 to 10, wherein the coca leaf plant extract is in liquid form.

Aspect 12. the sugar-free cola syrup of aspect 11, wherein the liquid Coca leaf extract is ERC-20 sold by emprepara nacionol de la Coca of lemma peru, or a chemically similar Coca leaf extract.

Aspect 13. the sugar-free cola syrup of any of aspects 9-12, wherein the sugar-free cola beverage product and the coca leaf plant extract are combined in a weight ratio of about 22:1 to 44: 1.

Aspect 14. the sugar-free cola syrup of any of aspects 9 to 13, wherein the coca leaf plant extract comprises: one or more ingredients selected from the group consisting of ethyl benzoate, benzoic acid, trans cinnamic acid, ethyl cinnamate, ethyl vanillate and gallic acid, ethyl acetate, 3-methylbutanol, 3-methylbutanal, eucalyptol and trimethyloxazole or combinations thereof.

Aspect 15. the sugar-free cola syrup of any of aspects 9-14, further comprising an additional artificial sweetener which is a combination of sodium cyclamate and saccharin.

Aspect 16. a method of improving a sugarless cola beverage product having a specified taste, comprising, consisting or consisting essentially of the steps of: the specific taste of a sugarless cola beverage product is improved by adding coca leaf plant extract to the sugarless cola beverage product.

Aspect 17. a method of improving a sugar-free cola syrup having a specified taste, comprising, consisting or consisting essentially of: the specific taste of sugarless cola syrups is improved by adding an extract from coca leaves to the sugarless cola syrup.

An improved process for making a cola soda water product comprising, consisting or consisting essentially of: cocaine-removed cocaine leaf plant extract imported from south America, and cocaine-removed cocaine leaf extract added to cola soda water product during manufacture.

Aspect 19. a taste-improved sugarless cola beverage product comprising, consisting of, or consisting essentially of at least one microgram of ethyl benzoate per milliliter of beverage product.

Aspect 20. the sugar-free cola beverage of aspect 19, further comprising at least 0.1 micrograms per milliliter (e.g., or in one or more of the range of about 0.1 micrograms per milliliter to about 0.5 micrograms per milliliter, about 0.1 micrograms per milliliter to about 1 micrograms per milliliter, about 0.1 micrograms per milliliter to about 5 micrograms per milliliter, about 0.1 micrograms per milliliter to about 10 micrograms per milliliter, about 0.1 micrograms per milliliter to about 20 micrograms per milliliter, about 0.1 micrograms per milliliter to about 50 micrograms per milliliter, about 0.1 micrograms per milliliter to about 75 micrograms per milliliter, about 0.1 micrograms per milliliter to about 100 micrograms per milliliter) of one or more selected from trans-cinnamic acid, ethyl cinnamate, chlorogenic acid, ethyl vanillic acid, gallic acid, ethyl acetate, 3-methylbutanol, 3-methylbutanal, eucalyptol, and trimethyloxazole or a combination thereof.

Aspect 21. a taste-improved sugarless cola syrup comprising, consisting of, or consisting essentially of a sugarless cola syrup and at least one microgram of ethyl benzoate per milliliter of beverage product.

Aspect 22. the sugar-free cola syrup of aspect 21, further comprising at least 0.1 micrograms per milliliter (e.g., or in one or more ranges of from about 0.1 micrograms per milliliter to about 0.5 micrograms per milliliter, from about 0.1 micrograms per milliliter to about 1 micrograms per milliliter, from about 0.1 micrograms per milliliter to about 5 micrograms per milliliter, from about 0.1 micrograms per milliliter to about 10 micrograms per milliliter, from about 0.1 micrograms per milliliter to about 20 micrograms per milliliter, from about 0.1 micrograms per milliliter to about 50 micrograms per milliliter, from about 0.1 micrograms per milliliter to about 75 micrograms per milliliter, from about 0.1 micrograms per milliliter to about 100 micrograms per milliliter) of one or more selected from trans-cinnamic acid, ethyl cinnamate, chlorogenic acid, ethyl vanillite, gallic acid, ethyl acetate, 3-methylbutanol, 3-methylbutanal, eucalyptol, and trimethyloxazole or a combination thereof.

Aspect 24. a method of improving the taste of a sugarless cola beverage product, comprising, consisting essentially of, or consisting of adding ethyl benzoate to a sugarless cola beverage product.

Aspect 25. a method of improving the taste of a sugarless cola syrup, comprising, consisting essentially of, or consisting of adding ethyl benzoate to a sugarless cola syrup.

Furthermore, as used in the specification, including the appended claims, the singular forms "a," "an," and "the" include the plural, and reference to a particular numerical value includes at least that particular value, unless the context clearly dictates otherwise. When a range of values is expressed, another embodiment includes from the one particular value and/or to the other particular value. Similarly, when values are expressed as approximations, by use of the antecedent "about," it will be understood that the particular value forms another embodiment. All ranges are inclusive and combinable, and it should be understood that steps may be performed in any order.

Throughout this document, values expressed in a range format should be interpreted in a flexible manner to include not only the numerical values explicitly recited as the limits of the range, but also to include all the individual numerical values or sub-ranges encompassed within that range as if each numerical value and sub-range is explicitly recited. For example, a range of "about 0.1% to about 5%" or "about 0.1% to 5%" should be interpreted to include not only about 0.1% to about 5%, but also the individual values (e.g., 1%, 2%, 3%, and 4%) and the sub-ranges within that range (e.g., 0.1% to 0.5%, 1.1% to 2.2%, 3.3% to 4.4%). Unless otherwise indicated, a statement of "about X to Y" has the same meaning as "about X to about Y". Likewise, unless otherwise specified, a statement of "about X, Y or about Z" has the same meaning as "about X, about Y, or about Z". As used herein, the term "about" may allow for a degree of variability within a value or range, such as within 10%, within 5%, or within 1% of the limit of the value or range, and includes the exact value or range. Although "about" allows some tolerance, one of ordinary skill in the art will read the specification to obtain guidance on the level of tolerance and reasonably understand the metes and bounds of the claims based on his knowledge and skill.

It is appreciated that certain features of the invention, which are, for clarity, described herein in the context of separate embodiments, may also be provided in combination in a single embodiment. Conversely, various features of the invention which are, for brevity, described in the context of a single embodiment, may also be provided separately or in any subcombination. All documents cited herein are incorporated herein in their entirety for any and all purposes.

Further, reference to a value stated in a range includes each value within that range. Furthermore, the term "comprising" is to be understood as having its standard, open-ended meaning, but also includes "consisting of … …". For example, a device comprising component a and component B may comprise components other than component a and component B, but may also be formed from only component a and component B. Throughout the description and claims of this specification, the word "comprise", and variations of the word, such as "comprises" and "comprising", means "including but not limited to", and is not intended to exclude, for example, other components, integers or steps. "exemplary" means "an example," and is not intended to convey an indication of a preferred or desired embodiment. "such as" is not used in a limiting sense, but is used for explanatory purposes. "optional" or "optionally" means that the subsequently described event or circumstance may or may not occur, and that the description includes instances where said event or circumstance occurs and instances where it does not.