# US 2024/0188596 A1 · Low-sugar carbonated beverage

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- Number: US 2024/0188596 A1
- Document ID: US20240188596A1
- Status: Published application
- Kind: A1
- Application number: 18/542,942
- Filed: 2023-12-18
- Published: 2024-06-13
- Earliest claimed: 2018-02-02
- Assignees: James C. Otteson
- Inventors: James C. Otteson; Samson Hsia
- Web page: https://patentgrep.com/patent/US20240188596A1

## CPC

- A23L 2/60: Sweeteners
- A23L 2/54: Mixing with gases
- A23L 2/56: Flavouring or bittering agents (sweeteners A23L2/60)
- A23L 27/36: {Terpene glycosides}
- A23L 29/30: containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin (products from apiculture A23L21/20; artificial sweetening agents A23L27/30)
- A23L 2/58: Colouring agents
- A23L 27/33: {containing sugars or derivatives}
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)

## Abstract

Low-sugar carbonated beverages are disclosed herein. The beverages can include carbonated water, monk fruit product, and a caloric sweetener, such as sucrose or honey. The beverages can be disposed within a suitable container, such as containers traditionally used for soft drinks. In some circumstances, the beverage within the container may be pasteurized to ensure safety.

## Claims

### Claim at position 1

1-21. (canceled)

### Claim 22

A beverage comprising:
carbonated water with a carbonation level between 2.5 and 3.5 volumes of CO2;
a monk fruit product, wherein the monk fruit product comprises one or both of monk fruit juice and monk fruit extract such that the beverage has a concentration of mogroside V between 0.02% and 0.07% by weight;
a caloric sweetener that is not from the monk fruit product at a concentration of 1-3 grams per 12 fluid ounces, wherein the caloric sweetener comprises one or both of honey and sucrose;
citric acid; and
one or more natural flavors selected from the group consisting of cola, cherry, tangerine, orange, grape, blood orange, berry, lemon, and lime;
wherein the beverage:
has between 1.5 and 2.5 calories per fluid ounce;
has a pH of between 2.5 and 4.0;
is devoid of any artificial sweeteners;
is devoid of any of the following sweeteners: acesulfame potassium, advantame, alitame, aspartame, cyclamate, dulcin, glucin, neohesperidin dihydrochalcone, neotame, P-4000, saccharin, aspartame-acesulfame salt, sucralose, brazzein, curculin, glycyrrhizin, glycerol, inulin, mabinlin, malto-oligosaccharide, mannitol, erythritol, xylitol, sorbitol, malitol, isomalt, lactitol, hydrogenated starch hydrolysates, miraculin, monatin, monellin, osladin, pentadin, stevia, trilobatin, and thaumatin;
is devoid of any artificial preservatives; and
is devoid of any of the following preservatives: sodium benzoate, potassium benzoate, calcium benzoate, erythorbic acid, calcium erythorbate, sodium erythorbate, butylated hydroxyanisole, butylated hydroxytoluene, phosphoric acid, sodium sorbate, potassium sorbate, sodium polyphosphate, potassium polyphosphate, sodium hexametaphosphate, tetrasodium pyrophosphate, propyl-p-hydroxybenzoate, and methyl-p-hydroxy-benzoate (methylparaben), and EDTA.

### Claim 23 (depends on 22)

The beverage of claim 22, further comprising a natural color additive.

### Claim 24 (depends on 22)

The beverage of claim 22, wherein the beverage is a pasteurized beverage.

### Claim 25 (depends on 22)

The beverage of claim 22, wherein the beverage has been pasteurized after packaging in a sealed container.

### Claim 26 (depends on 25)

The beverage of claim 25, wherein the beverage has been pasteurized at a temperature of at least 145° F.

### Claim 27 (depends on 22)

A sealed container containing the beverage of claim 22.

### Claim 28 (depends on 27)

The sealed container of claim 27, wherein the container comprises aluminum and is capable of withstanding an internal pressure of no more than 120 psi.

### Claim 29 (depends on 28)

A method for producing a sealed beverage product, the method comprising:
obtaining the sealed container of claim 28; and
pasteurizing the beverage while the beverage is within the sealed container.

### Claim 30 (depends on 29)

The method of claim 29, wherein pasteurizing the beverage comprises heating the beverage within the container to a temperature of at least 145° F.