Beverage comprising an effective amount of flavanols as sweetness cutting composition
AssigneeThe Procter & Gamble Company
InventorsGabriele Annemarie Blumenstein-Stahl, Christa Maria Fischer, Ingeborg Olbert
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Abstract
The present invention relates to substantially alcohol free beverages having a sweetener system which ensures the full perception of the flavour system within the beverage while at the same time comprising flavanols as a sweetness cutting material which reduces the sweetness impression of the sweetener system. In particular the present invention relates to beverages which are considered most appealing to an adult taste, having a full flavour impression while being considered less sweet than conventional beverages usually designed for children, who prefer a stronger sweetness impression.
Claims6
) Beverage composition of reduced sweetness impression, said beverage composition comprising
- a CO2 content of 0 to 10 times the volume of said beverage composition;
- a sweetening composition of natural or artificial sweetening compounds or combinations thereof, including in particular high intensity sweetening compounds, said sweetening composition providing a sweetness impression value in a water solution at the same CO2 content as comprised in said beverage of at least 4 rating points according to a modified attribute grading test (mAG-test);
- a sweetness cutting composition of natural or artificial compounds, preferably of botanical flavour compounds;
- characterised in that said sweetness cutting composition comprises 60 to 150 ppm, preferably 70 to 120 ppm, most preferably 80 to 100 ppm, by weight flavanols.
) Beverage composition according to claim 1 characterised in that it further comprises at least one compound selected from the following list triple sec flavour, vermouth flavour, mint flavour, or combinations thereof.
) Beverage composition according to any of the preceding claims characterised in that said sweetening composition consists of compounds selected from the following group sugars including saccharose, glucose, fructose, lactose, maltose, sorbit, dextrose, sorbose, xylit, lactit, maltit, isomaltit, or high intensity sweeteners including saccharin, cyclamat, aspartam, acesulfam K, thaumatin, glycin, natural high intensity sweeteners or combinations thereof.
) Beverage composition according to any of the preceding claims wherein said high intensity sweetening compound is a natural high intensity sweetener, preferably fruit juice or fruit juice concentrate from miracle fruit (synsepalum dulcificum of the family sapotaceae), from fruit of the Cucurbitaceae family, preferably Luo Han Guo fruit (Siraitia grosvenorii of the family Cucurbitaceae), serendipity berry (dioscoreophyllum cuminsii) or combinations thereof.
) Beverage composition according to any of the preceding claims characterised in that said CO2 content is in the range 2 to 4, preferably 2.5 to 3.5, times the volume of the beverage composition.
) Use of green tea to provide an amount of 60 to 150 ppm, preferably 70 to 120 ppm, most preferably 80 to 100 ppm in the preparation of a beverage for reducing the sweetness impression of said beverage by 0.5 rating points according to a mAG-test.