Mouthfeel modulation in reduced and sugar-free beverages using a blend of pectin and xanthan gum
This disclosure provides beverage compositions comprising a pectin, a first xanthan gum, optionally a second xanthan gum, and a non-nutritive sweetener, such as steviol glycosides and blends thereof. These beverage compositions have improved mouthfeel properties.
1. A beverage, comprising:
(1) a pectin having an average molecular weight ranging from about 50,000 Daltons (Da) to about 400,000 Da;
(2) a first xanthan gum having an average molecular weight ranging from about 25,000,000 Da to about 40,000,000 Da;
(3) a non-nutritive sweetener; and
(4) water;
wherein the beverage has a viscosity ranging from about 1.0 cP to about 1.5 cP; and
a coefficient of friction ranging from about 0.9 to about 1.4.
2. The beverage of claim 1 , wherein the pectin is selected from the group consisting of apple pectins, citrus pectins, grape pectins, and carrot pectins.
3. The beverage of claim 1 , wherein the first xanthan gum has an average molecular weight of about 33,000,000 Da.
4. The beverage of claim 1 , wherein the pectin has a degree of esterification ranging from about 50% to about 99%.
5. The beverage of claim 1 , wherein the pectin is present in the beverage at a concentration ranging from about 50 ppm to about 4000 ppm.
6. The beverage of claim 1 , wherein the first xanthan gum is present in the beverage at a concentration ranging from about 0.01 ppm to about 3000 ppm.
7. The beverage of claim 1 , wherein the first xanthan gum has an average molecular weight ranging from about 30,000,000 Da to about 35,000,000 Da.
8. The beverage of claim 7 , further comprising a second xanthan gum, wherein the second xanthan gum has an average molecular weight ranging from about 25,000,000 Da to about 40,000,000 Da.
9. The beverage of claim 8 , further comprising:
(1) from about 100 ppm to about 300 ppm of the pectin;
(2) from about 0.01 ppm to about 100 ppm of the first xanthan gum; and
(3) from about 0.01 ppm to about 100 ppm of the second xanthan gum.
10. The beverage of claim 1 , wherein the first xanthan gum has an average molecular weight ranging from about 32,000,000 Da to about 34,000,000 Da.
11. The beverage of claim 1 , wherein the pectin has an average molecular weight ranging from about 50,000 Da to about 300,000 Da.
12. The beverage of claim 1 , further comprising:
(1) from about 100 ppm to about 300 ppm of the pectin; and
(2) from about 0.01 ppm to about 100 ppm of the first xanthan gum.
13. The beverage of claim 1 , further comprising a second pectin having an average molecular weight ranging from about 50,000 Da to about 400,000 Da.
14. The beverage of claim 1 , wherein the non-nutritive sweetener is selected from the group consisting of a steviol glycoside, Lo Han Guo sweetener, rubusoside, siamenoside, monatin, curculin, glycyrrhizic acid, neohesperidin, dihydrochalcone, glycyrrhizin, glycyphyllin, phloridzin, trilobatin, phyllodulcin, brazzein, hernandulcin, osladin, polypodoside A, baiyunoside, pterocaryoside A and B, mukurozioside, thaumatin, monellin, mabinlins I and II, phlomisoside I, periandrin I, abrusoside A, and cyclocarioside I, mogroside IV, mogroside V, or combinations thereof.
15. The beverage of claim 14 , wherein the non-nutritive sweetener is a steviol glycoside selected from the group consisting of stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside N, rebaudioside O, rebaudioside P, rebaudioside Q, steviolbioside, dulcoside A, and combinations thereof.
16. The beverage of claim 1 , wherein the beverage is a carbonated beverage, a non-carbonated beverage, a fountain beverage, a frozen beverage, a frozen carbonated beverage, a fruit juice, a fruit juice-flavored drink, a fruit-flavored drink, a cola beverage, a sports drink, an energy drink, a fortified/enhanced water drink, a flavored water, a soy drink, a vegetable drink, a grain-based drink, a malt beverage, a fermented drink, a yogurt drink, kefir, a coffee beverage, a tea beverage, a dairy beverage, a smoothie drink, a caffeinated energy drink, or an alcoholic beverage.
17. A method for increasing viscosity and coefficient of friction of a beverage, comprising adding to the beverage:
(1) a pectin having an average molecular weight ranging from about 50,000 Da to about 400,000 Da;
(2) a first xanthan gum having an average molecular weight ranging from about 25,000,000 Da to about 40,000,000 Da; and
(3) a non-nutritive sweetener;
wherein the pectin and xanthan gum are added in an amount effective to provide a viscosity ranging from about 1.0 cP to about 1.5 cP and a coefficient of friction ranging from about 0.9 to about 1.4 after the pectin and first xanthan gum are added.