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WO1999030576A1 - Compositions de boissons comprenant un edulcorant presentant un tres fort pouvoir sucrant - Google Patents

Compositions de boissons comprenant un edulcorant presentant un tres fort pouvoir sucrant Download PDF

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Publication number
WO1999030576A1
WO1999030576A1 PCT/US1998/026865 US9826865W WO9930576A1 WO 1999030576 A1 WO1999030576 A1 WO 1999030576A1 US 9826865 W US9826865 W US 9826865W WO 9930576 A1 WO9930576 A1 WO 9930576A1
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WIPO (PCT)
Prior art keywords
ppm
phenylalanine
aspartyl
dimethylbutyl
methyl ester
Prior art date
Application number
PCT/US1998/026865
Other languages
English (en)
Inventor
Paula A. Gerlat
Susan Milovanovic
Subbarao V. Ponakala
Jeanette G. Ziegler
Harold A. Sawyer
Gale C. Walters
Original Assignee
The Nutrasweet Company
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by The Nutrasweet Company filed Critical The Nutrasweet Company
Priority to AU19247/99A priority Critical patent/AU1924799A/en
Publication of WO1999030576A1 publication Critical patent/WO1999030576A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners

Definitions

  • This invention relates to the use of the sweetener, N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester (neotame), in beverage compositions, particularly those beverages having reduced calorie contribution from sugars.
  • sweeteners and blends of sweeteners, have been suggested for use in beverages, for example acesulfame-K, sucralose, and alitame.
  • these sweeteners have significant potency as compared to sucrose or high fructose corn syrup, taste and other concerns have kept such sweeteners from being successfully and broadly used in beverages.
  • N-alkylated aspartame derivative N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L- phenylalanine methyl ester
  • N-alkylated aspartame derivative N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L- phenylalanine methyl ester
  • Its sweetening potency on a weight basis, is at least 40 times that of aspartame and about 8,000 times that of sucrose.
  • N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester is a highly potent sweetener. It would be advantageous to be able to utilize its potency in beverage compositions. Such use is not described or suggested by the prior art.
  • This invention relates to a beverage composition
  • a beverage composition comprising N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl] -L-phenylalanine 1-methyl ester in an amount effective to sweeten the beverage composition.
  • the beverage compositions of this invention include, without limitation, fruit and vegetable juices, carbonated soft drinks, powdered soft drink mixes, coffee and teas, dry mix coffee and teas, sweetened and flavored waters, sport/energy/health drinks, and hot-packed beverages.
  • This invention is related to beverages sweetened by the addition of the sweetener, N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1 -methyl ester.
  • This sweetener has been found to have the desired combination of extremely high potency compared to sucrose while having a clean, sweet taste like that of sucrose in beverages. If this sweetener is replacing all of the sweetness conventionally found in the beverage, the amount will range from about 2 to about 150 parts per million (ppm). More preferably, the amounts will range from about 10 to about 50 parts per million.
  • N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester sweetener described herein may be blended with one or more other sweeteners in such beverage uses. These sweeteners may be high intensity sweeteners or conventional caloric sweeteners.
  • Such high intensity sweeteners may include, but are not limited to aspartame, acesulfame salts, e.g., acesulfame-K, sucralose, saccharin, alitame, cyclamates, stevia derivatives, thaumatin, glycyrrhizins, (e.g., mono-, di- and tri-ammoniated forms) or neohesperidin dihydroxychalcone.
  • Such caloric sweeteners may include but are not limited to sucrose (in liquid or granular form), high fructose corn syrup, invert sugar, dextrose, glucose, crystalline fructose, high conversion corn syrup, and polyol sugar alcohols. Such additional sweeteners would reduce the level of N-[N-(3,3-dimethylbutyl)- L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester required for such an application.
  • Any desired packaging can be used with the N-[N-(3,3-dimethylbutyl)-L- ⁇ - aspartyl]-L-phenylalanine methyl ester.
  • the extremely high potency of the sweetener results in great flexibility in packaging.
  • neotame may be used in the beverages of this invention.
  • salts and metal complexes of neotame may be used, such as disclosed in U.S. Patent Application No. 09/146,963, U.S. Patent Application No. 09/146,964, U.S. Patent Application No. 09/148,134, U.S. Patent Application No. 09/146,965, all filed September 4, 1998, and all of which are incorporated by reference herein.
  • Other exemplary forms of neotame that may be useful in this invention include cyclodextrin/neotame complexes such as disclosed in U.S. Provisional Patent Application No. 60/100,867 and cocrystallized neotame disclosed in U.S. Patent Application No. 09/154,568, both filed September 17, 1998, and the disclosure of both of which are incorporated by reference herein.
  • the amount of N-[N-(3,3-dimethylbutyl)-L- -aspartyl]-L- phenylalanine 1-methyl ester employed will be dependent on the particular application.
  • the desired ranges of N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl] -L-phenylalanine 1-methyl ester may vary due to the pH, titratable acidity, acid type (e.g., citric, phosphoric, and the like), buffer systems, salt content, flavors, carbonation level, serving temperature, and ratio of all of the above components within the product.
  • the objective in determining the exact amount of usage for a particular beverage is guided by the flavor profile desired in view of beverages conventionally sweetened with sucrose, high fructose corn syrup, or high intensity sweeteners such as aspartame.
  • the amount of sweetener added to a beverage will be selected on the basis of the characteristics of the beverage to be sweetened.
  • the form of the product also affects the sweetening level.
  • a powdered soft drink or other concentrates which require reconstitution are subject to variability in usage level by the consumer who buys a canister and measures for addition to water. Therefore, there are many ways to select a targeted usage level.
  • a target of an 8 fluid oz. serving size could range from a one gram scoop, to a two gram scoop or even to a 10 to 12 gram scoop (commonly the size of a sugared beverage scoop) by selection of the bulking agent used with the sweetener.
  • Examples of the beverages which may be successfully sweetened using N-[N- (3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine methyl ester include, but are not limited to:
  • carbonated soft drinks including cola, lemon-lime, root beer, heavy citrus, fruit flavored, cream sodas, and carbonated flavored waters
  • teas including dry mix products as well as ready-to-drink teas (herbal and tea-leaf based)
  • sweetened and flavored waters sport/energy/health drinks — alcoholic beverages plus alcohol-free and other low-alcohol products including beer and malt beverages, cider, and wines (still, sparkling, fortified wines and wine coolers)
  • One preferred embodiment of the invention is directed to a carbonated soft drink comprising N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1 -methyl ester in an amount effective to sweeten the drink.
  • Another embodiment of the invention is directed to a carbonated soft drink comprising N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with a natural or high intensity sweetener in a combined amount effective to sweeten the drink.
  • Yet another preferred embodiment of the invention is directed to a powdered or dry drink mix comprising N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L- phenylalanine 1-methyl ester in an amount effective to sweeten a beverage prepared or reconstituted from the powdered or dry mix.
  • the term "reconstituted” includes the preparation of a beverage from the powdered or dry drink mixes of this invention.
  • Another embodiment of this invention is directed to powdered or dry drink mixes comprising N-[N-(3,3-dimethylbutyl)- L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with a natural or high intensity sweetener in a combined amount effective to sweeten a beverage prepared from the powdered or dry drink mix.
  • Another preferred embodiment of this invention includes a juice beverage comprising N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester in an amount effective to sweeten the juice beverage.
  • the invention also includes juice beverages that are sweetened with a blend of N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl] -L-phenylalanine and a natural or high intensity sweetener.
  • Still yet another preferred embodiment of this invention is directed to hot packed beverages comprising N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L- phenylalanine 1-methyl ester in an amount effective to sweeten the beverage.
  • This invention also includes hot packed beverages that comprise N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl] -L-phenylalanine 1-methyl ester blended with a natural or high intensity sweetener in a combined amount effective to sweeten the beverage.
  • Other preferred embodiments of this invention include sports drinks, sweetened waters, flavored waters, sweetened carbonated waters and flavored carbonated waters.
  • a Cola Syrup was made by combining and mixing all of the ingredients, except water.
  • the resulting syrup was combined (1 part of syrup with 5 parts of carbonated water) into glass bottles and capped.
  • the bottle contents were gently mixed by inverting and swirling the container forming the Cola Carbonated Soft Drink of Example 1.
  • N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl] -L-phenylalanine 1-methyl ester were prepared.
  • N- [N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine methyl ester can be used to sweeten Cola generally in an amount between about 5 ppm to about 100 ppm, more preferably between about 10 ppm to about 50 ppm, and most preferably between 15 ppm to about 35 ppm.
  • Examples 2-6 Cola Sweetened with N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L- phenylalanine 1-methyl ester blended with other sweeteners.
  • Cola was prepared in a manner substantially similar to Example 1 , with the exception that Examples 2-6 were sweetened with N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with another sweetener, i.e., either aspartame (APM), acesulfame-K (Ace-K), saccharin, sucrose, or high fructose corn syrup.
  • API aspartame
  • Ace-K acesulfame-K
  • saccharin sucrose
  • sucrose or high fructose corn syrup.
  • Example 2 N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with APM.
  • compositions having different concentrations of N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl] -L-phenylalanine 1-methyl ester and APM were prepared.
  • a low level of one sweetener was combined with a high level of the other sweetener.
  • the general range for adding N-[N-(3,3-dimethylbutyl)-L- ⁇ - aspartyl] -L-phenylalanine methyl ester blended with APM is from about 4 ppm to about 80 ppm N-[N-(3,3-dimethylbutyl)-L- -aspartyl]-L-phenylalanine 1- methyl ester and from about 30 ppm to about 800 ppm APM.
  • the preferred range is from about 4 ppm to about 50 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ - aspartyl] -L-phenylalanine 1-methyl ester and from about 60 ppm to about 650 ppm APM.
  • the most preferred range is from about 6 ppm to about 35 ppm N- [N-(3,3-dimethylbutyl)-L- -aspartyl]-L-phenylalanine 1-methyl ester and from about 120 ppm to about 300 ppm APM.
  • Example 3 N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with Ace-K.
  • compositions having different concentrations of N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester and Ace-K were prepared. A low level of one sweetener was combined with a high level of the other sweetener.
  • the general range for adding N-[N-(3,3-dimethylbutyl)-L- ⁇ - aspartyl]-L-phenylalanine 1-methyl ester blended with Ace-K is from about 4 ppm to about 80 ppm N-[N-(3, 3 -dimethylbutyl)-L- ⁇ -aspartyl] -L-phenylalanine 1-methyl ester and from about 30 ppm to about 900 ppm Ace-K.
  • the preferred range is from about 4 ppm to about 50 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ - aspartyl] -L-phenylalanine 1-methyl ester and from about 50 ppm to about 650 ppm Ace-K.
  • the most preferred range is from about 6 ppm to about 35 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester and from about 120 ppm to about 300 ppm Ace-K.
  • Example 4 N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with Saccharin.
  • compositions having different concentrations of N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl] -L-phenylalanine 1-methyl ester and saccharin were prepared. A low level of one sweetener was combined with a high level of the other sweetener.
  • the general range for adding N-[N-(3,3-dimethylbutyl)-L- ⁇ - aspartyl] -L-phenylalanine 1-methyl ester blended with saccharin is from about 4 ppm to about 80 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1 -methyl ester and from about 10 ppm to about 1,200 ppm saccharin.
  • the preferred range is from about 4 ppm to about 50 ppm N-[N-(3,3-dimethylbutyl)- L- ⁇ -aspartyl] -L-phenylalanine 1-methyl ester and from about 50 ppm to about 800 ppm saccharin.
  • the most preferred range is from about 6 ppm to about 35 ppm N-[N-(3,3-dimethylbutyl)-L- -aspartyl]-L-phenylalanine 1-methyl ester and from about 100 ppm to about 250 ppm saccharin.
  • Example 5 N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with Sucrose.
  • Various Cola compositions having different concentrations of N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl] -L-phenylalanine 1-methyl ester and sucrose were prepared. A low level of one sweetener was combined with a high level of the other sweetener.
  • the general range for adding N-[N-(3,3-dimethylbutyl)-L- ⁇ - aspartyl]-L-phenylalanine 1-methyl ester blended with sucrose is from about 4 ppm to about 100 ppm N-[N-(3,3-dimethylbutyl)-L- -aspartyl]-L-phenylalanine 1-methyl ester and from about 2% (w/w) to about 40% (w/w) sucrose.
  • the preferred range is from about 5 ppm to about 50 ppm N-[N-(3,3-dimethylbutyl)- L- ⁇ -aspartyl] -L-phenylalanine 1-methyl ester and from about 2% (w/w) to about 35% (w/w) sucrose.
  • the most preferred range is from about 5 ppm to about 35 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester and from about 4% (w/w) to about 25% sucrose.
  • Example 6 N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with High Fructose Corn Syrup.
  • Various Cola compositions having different concentrations of N-[N-(3,3- dimethylbutyl)-L- -aspartyl]-L-phenylalanine 1-methyl ester and high fructose corn syrup were prepared. A low level of one sweetener was combined with a high level of the other sweetener.
  • the general range for adding N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl] -L-phenylalanine 1-methyl ester blended with high fructose corn syrup is from about 4 ppm to about 100 ppm N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl] -L-phenylalanine 1-methyl ester and from about 2% (w/w) to about 40%) (w/w) high fructose corn syrup.
  • the preferred range is from about 5 ppm to about 50 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L- phenylalanine 1-methyl ester and from about 2% (w/w) to about 35% > (w/w) high fructose corn syrup.
  • the most preferred range is from about 5 ppm to about 35 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester and from about 4%> (w/w) to about 25% high fructose corn syrup.
  • Example 7 Lemon-Lime Carbonated Soft Drink Sweetened with N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl] -L-phenylalanine 1-methyl ester.
  • the constituents used to formulate the Lemon-Lime Carbonated Soft Drink of Example 7 are shown below in Table 2.
  • a Lemon-Lime Syrup was made by combining and mixing all of the ingredients, except water.
  • the resulting syrup was combined (1 part of syrup with 5 parts of carbonated water) into glass bottles and capped.
  • the bottle contents were gently mixed by inverting and swirling the container forming the Lemon-Lime Carbonated Soft Drink of Example 7.
  • Various Lemon-Lime carbonated soft drink compositions having different concentrations of N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1- methyl ester were prepared.
  • N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L- phenylalanine 1-methyl ester can be used to sweeten Lemon-Lime carbonated soft drink generally in an amount between about 5 ppm to about 100 ppm, more preferably between about 10 ppm to about 50 ppm, and most preferably between 15 ppm to about 35 ppm.
  • Examples 8-10 Lemon-Lime Carbonated Soft Drink Sweetened with N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with other sweeteners.
  • Lemon-Lime carbonated soft drink was prepared in a manner substantially similar to Example 7, with the exception that Examples 8-10 were sweetened with N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with another sweetener, i.e., either aspartame (APM), acesulfame-K (Ace-K), or saccharin.
  • APM aspartame
  • Ace-K acesulfame-K
  • saccharin saccharin
  • Example 8 N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with APM.
  • Various Lemon-Lime carbonated soft drink compositions having different concentrations of N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1- methyl ester and APM were prepared.
  • a low level of one sweetener was combined with a high level of the other sweetener.
  • the general range for adding N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with APM is from about 4 ppm to about 80 ppm N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl] -L-phenylalanine 1-methyl ester and from about 30 ppm to about 800 ppm APM.
  • the preferred range is from about 4 ppm to about 50 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester and from about 50 ppm to about 650 ppm APM.
  • the most preferred range is from about 6 ppm to about 35 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L- phenylalanine 1-methyl ester and from about 120 ppm to about 300 ppm APM.
  • Example 9 N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with Ace-K.
  • the general range for adding N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with Ace-K is from about 4 ppm to about 80 ppm N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl] -L-phenylalanine 1-methyl ester and from about 30 ppm to about 900 ppm Ace-K.
  • the preferred range is from about 4 ppm to about 50 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester and from about 50 ppm to about 650 ppm Ace-K.
  • the most preferred range is from about 6 ppm to about 35 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ - aspartyl] -L-phenylalanine 1-methyl ester and about from about 120 ppm to about 300 ppm Ace-K.
  • Example 10 N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with Saccharin.
  • Lemon-Lime carbonated soft drink compositions having different concentrations of N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1- methyl ester and saccharin were prepared. A low level of one sweetener was combined with a high level of the other sweetener.
  • the general range for adding N-[N-(3,3-dimethylbutyl)-L- -aspartyl]-L-phenylalanine 1-methyl ester blended with saccharin is from about 4 ppm to about 80 ppm N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl] -L-phenylalanine 1-methyl ester and from about 10 ppm to about 1,200 ppm saccharin.
  • the preferred range is from about 4 ppm to about 50 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester and from about 50 ppm to about 800 ppm saccharin.
  • Root Beer Carbonated Soft Drink Sweetened with N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester.
  • the constituents used to formulate the Root Beer Carbonated Soft Drink of Example 11 are shown below in Table 3.
  • Root Beer Syrup was made by combining and mixing all of the ingredients, except water.
  • the resulting syrup was combined (1 part of syrup with 5 parts of carbonated water) into glass bottles and capped.
  • the bottle contents were gently mixed by inverting and swirling the container forming the Root Beer Carbonated Soft Drink of Example 11.
  • Root Beer carbonated soft drink compositions having different concentrations of N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1- methyl ester were prepared.
  • N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L- phenylalanine 1-methyl ester can be used to sweeten Root Beer carbonated soft drink generally in an amount between about 5 ppm to about 100 ppm, more preferably between about 10 ppm to about 50 ppm, and most preferably between 15 ppm to about 35 ppm.
  • Examples 12-14 Root Beer Carbonated Soft Drink Sweetened with N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with other sweeteners.
  • Root Beer carbonated soft drink was prepared in a manner substantially similar to Example 11, with the exception that Examples 12-14 were sweetened with N- [N-(3,3-dimethylbutyl)-L- -aspartyl]-L-phenylalanine 1-methyl ester blended with another sweetener, i.e., either aspartame (APM), acesulfame-K (Ace-K), or saccharin.
  • APM aspartame
  • Ace-K acesulfame-K
  • saccharin saccharin
  • Example 12 N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with APM.
  • Root Beer carbonated soft drink compositions having different concentrations of N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1- methyl ester and APM were prepared. A low level of one sweetener was combined with a high level of the other sweetener.
  • the general range for adding N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with APM is from about 4 ppm to about 80 ppm N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl] -L-phenylalanine 1-methyl ester and from about 30 ppm to about 800 ppm APM.
  • the preferred range is from about 4 ppm to about 50 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester and from about 50 ppm to about 650 ppm APM.
  • the most preferred range is from about 6 ppm to about 35 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L- phenylalanine 1-methyl ester and from about 120 ppm to about 300 ppm APM.
  • Example 13 N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with Ace-K.
  • Root Beer carbonated soft drink compositions having different concentrations of N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1- methyl ester and Ace-K were prepared. A low level of one sweetener was combined with a high level of the other sweetener.
  • the general range for adding N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with Ace-K is from about 4 ppm to about 80 ppm N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester and from about 20 ppm to about 900 ppm Ace-K.
  • the preferred range is from about 4 ppm to about 50 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester and from about 50 ppm to about 650 ppm Ace-K.
  • the most preferred range is from about 6 ppm to about 35 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ - aspartyl] -L-phenylalanine 1-methyl ester and from about 120 to about 300 ppm Ace-K.
  • Example 14 N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with Saccharin.
  • Root Beer carbonated soft drink compositions having different concentrations of N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1- methyl ester and saccharin were prepared. A low level of one sweetener was combined with a high level of the other sweetener.
  • the general range for adding N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with saccharin is from about 4 ppm to about 80 ppm N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl] -L-phenylalanine 1-methyl ester and from about 10 ppm to about 1 ,200 ppm saccharin.
  • the preferred range is from about 4 ppm to about 50 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester and from about 50 ppm to about 800 ppm saccharin.
  • the most preferred range is from about 6 ppm to about 35 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ - aspartyl] -L-phenylalanine 1-methyl ester and from about 100 ppm to about 250 ppm saccharin.
  • Example 15 Flavored Carbonated Water Sweetened with N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester.
  • the constituents used to formulate the Flavored Carbonated Water of Example 15 are shown below in Table 4. Table 4
  • the Flavored Carbonated Water of Example 15 was made by combining the ingredients and adding the resulting Flavored Carbonated Water to glass bottles. The bottle contents were mixed by gently inverting and swirling the container.
  • N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1- methyl ester were prepared.
  • N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L- phenylalanine 1-methyl ester can be used to sweeten Flavored Carbonated Water generally in an amount between about 5 ppm to about 50 ppm, more preferably between about 5 ppm to about 30 ppm, and most preferably between 5 ppm to about 15 ppm.
  • Example 16 Lemonade Powdered Soft Drink Concentrate Sweetened with N- [N-(3 ,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1 -methyl ester.
  • the constituents used to formulate the Lemonade Powdered Soft Drink Mix of Example 16 are shown below in Table 5. Table 5
  • Example 16 The Lemonade Powdered Soft Drink Mix of Example 16 was made by adding the citric acid to a jar with a screw top lid. The N-[N-(3,3-dimethylbutyl)-L- ⁇ - aspartyl] -L-phenylalanine 1-methyl ester then was added to the jar. The lid was screwed on tightly and the jar was shaken to dry blend the two ingredients. The remaining dry ingredients were added to the jar and the jar was shaken until the ingredients were mixed thoroughly. The resulting powder was packaged and stored in foil laminate pouches.
  • the lemonade can be reconstituted by mixing the approximately 6 grams of mix with 960 grams of water. The resulting mixture was stirred thoroughly until all dry mix was completely dissolved and refrigerated.
  • N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1- methyl ester were prepared.
  • N-[N-(3,3-dimethylbutyl)-L- -aspartyl]-L- phenylalanine 1-methyl ester can be used to sweeten Lemonade Powdered Soft Drink Mix generally in an amount between about 8 ppm to about 20 ppm, more preferably between about 9 ppm to about 18 ppm, and most preferably between 13 ppm to about 18 ppm in the reconstituted drink.
  • N-[N-(3,3-dimethylbutyl)- L- ⁇ -aspartyl] -L-phenylalanine 1-methyl ester can be used to sweeten Lemonade Powdered Soft Drink Mix generally in an amount between about 1,455 ppm to about 3,636 ppm, more preferably between about 1,636 ppm to about 3,273 ppm, and most preferably between 2,363 ppm to about 3,272 ppm in the non- reconstituted drink mix.
  • Examples 17-22 Lemonade Powdered Soft Drink Mix Sweetened with N-[N- (3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with other sweeteners.
  • Lemonade Powdered Soft Drink Mix was prepared in a manner substantially similar to Example 16, with the exception that Examples 17-22 were sweetened with N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with another sweetener, i.e., either aspartame (APM), acesulfame-K
  • Example 17 N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with APM.
  • the general range for adding N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with APM is from about 0.2 ppm to about 20 ppm N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester and from about 50 ppm to about 800 ppm APM in the reconstituted drink.
  • the preferred range is from about 1 ppm to about 18 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L- phenylalanine 1-methyl ester and from about 70 ppm to about 700 ppm APM in the reconstituted drink.
  • the most preferred range is from about 8 ppm to about 14 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester and from about 100 ppm to about 320 ppm APM in the reconstituted drink.
  • Example 18 N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with Ace-K.
  • the general range for adding N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with Ace-K is from about 0.2 ppm to about 20 ppm N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl] -L-phenylalanine 1-methyl ester and from about 10 ppm to about 480 ppm Ace-K in the reconstituted drink.
  • the preferred range is from about 1.75 ppm to about 17.5 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ - aspartyl] -L-phenylalanine 1-methyl ester and from about 25 ppm to about 360 ppm Ace-K in the reconstituted drink.
  • the most preferred range is from about 8 ppm to about 14 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester and from about 40 ppm to about 280 ppm Ace-K in the reconstituted drink.
  • Example 19 N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with Saccharin.
  • the general range for adding N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with saccharin is from about 0.8 ppm to about 20 ppm N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl] -L-phenylalanine 1-methyl ester and from about 15.5 ppm to about 400 ppm saccharin in the reconstituted drink.
  • the preferred range is from about 1 ppm to about 16 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ - aspartyl] -L-phenylalanine 1-methyl ester and from about 10 ppm to about 270 ppm saccharin in the reconstituted drink.
  • the most preferred range is from about 6 ppm to about 15 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L- phenylalanine 1-methyl ester and from about 20 ppm to about 175 ppm saccharin in the reconstituted drink.
  • Example 20 N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with Sucrose.
  • the general range for adding N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with sucrose is from about 0.2 ppm to about 20 ppm N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester and from about 0.25%) (w/w) to about 16% (w/w) sucrose in the reconstituted drink.
  • the preferred range is from about 0.5 ppm to about 18 ppm N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl] -L-phenylalanine 1-methyl ester and from about 1.5% (w/w) to about 14% (w/w) sucrose in the reconstituted drink.
  • the most preferred range is from about 1 ppm to about 14 ppm N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester and from about 3%> (w/w) to about 12% (w/w) sucrose in the reconstituted drink.
  • Example 21 N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with Cyclamate.
  • Various Lemonade Powdered Soft Drink Mix compositions having different concentrations of N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1- methyl ester and cyclamate were prepared. A low level of one sweetener was combined with a high level of the other sweetener.
  • the general range for adding N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with cyclamate is from about 0.2 ppm to about 20 ppm N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester and from about 80 ppm to about 5,300 ppm cyclamate in the reconstituted drink.
  • the preferred range is from about 4 ppm to about 17 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ - aspartyl] -L-phenylalanine 1-methyl ester and from about 100 ppm to about 4,300 ppm cyclamate in the reconstituted drink.
  • the most preferred range is from about 10 ppm to about 15 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ -asparty ⁇ ]-L- phenylalanine 1-methyl ester and from about 200 ppm to about 1,000 ppm cyclamate in the reconstituted drink.
  • Example 22 N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with NHDC.
  • Various Lemonade Powdered Soft Drink Mix compositions having different concentrations of N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1- methyl ester and NHDC were prepared.
  • a low Jevel of one sweetener was combined with a high level of the other sweetener.
  • the general range for adding N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with NHDC is from about 7 ppm to about 20 ppm N-[N-(3,3- dimethylbutyl)-L- -aspartyl]-L-phenylalanine 1-methyl ester and from about 0.5 ppm to about 4 ppm NHDC in the reconstituted drink.
  • the preferred range is from about 8 ppm to about 20 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L- phenylalanine 1-methyl ester and from about 0.6 ppm to about 3 ppm NHDC in the reconstituted drink.
  • the most preferred range is from about 12 ppm to about 18 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester and from about 1 ppm to about 2 ppm NHDC in the reconstituted drink.
  • Example 23 Red Punch Powdered Soft Drink Mix.
  • the constituents used to formulate the Red Punch Powdered Soft Drink Mix of Example 23 are shown below in Table 6. Table 6
  • the Red Punch Powdered Soft Drink Mix of Example 23 was made by adding the citric acid to a jar with a screw top lid.
  • the N-[N-(3,3-dimethylbutyl)-L- ⁇ - aspartyl] -L-phenylalanine 1-methyl ester then was added to the jar.
  • the lid was screwed on tightly and the jar was shaken to dry blend the two ingredients.
  • the remaining dry ingredients were added to the jar and the jar was shaken until the ingredients were mixed thoroughly.
  • the resulting powder was packaged and stored in foil laminate pouches.
  • the Red Punch can be reconstituted by mixing approximately 5 grams of mix with 960 grams of water. The resulting mixture was stirred thoroughly until all dry mix was completely dissolved and refrigerated.
  • N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1- methyl ester were prepared.
  • N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L- phenylalanine 1-methyl ester can be used to sweeten Red Punch Powdered Soft Drink Mix generally in an amount between about 7 ppm to about 20 ppm, more preferably between about 8 ppm to about 18 ppm, and most preferably between 12 ppm to about 15 ppm in the reconstituted drink.
  • N-[N-(3,3-dimethylbutyl)- L- ⁇ -aspartyl] -L-phenylalanine 1-methyl ester can be used to sweeten Red Punch Powdered Soft Drink Mix generally in an amount between about 1,400 ppm to about 4,000 ppm, more preferably between about 1,600 ppm to about 3,600 ppm, and most preferably between 2,400 ppm to about 3,000 ppm in the non- reconstituted drink mix.
  • Examples 24-29 Red Punch Powdered Soft Drink Mix Sweetened with N-[N- (3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with other sweeteners.
  • Red Punch Powdered Soft Drink Mix was prepared in a manner substantially similar to Example 23, with the exception that Examples 24-29 were sweetened with N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with another sweetener, i.e., either aspartame (APM), acesulfame-K (Ace-K), saccharin, sucrose, cyclamate, or neohesperidin dihydrochalcone (NHDC).
  • APM aspartame
  • Ace-K acesulfame-K
  • saccharin sucrose, cyclamate, or neohesperidin dihydrochalcone
  • Example 24 N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with APM.
  • the general range for adding N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with APM is from about 0.2 ppm to about 20 ppm N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester and from about 50 ppm to about 800 ppm APM in the reconstituted drink.
  • the preferred range is from about 1 ppm to about 18 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L- phenylalanine 1-methyl ester and from about 70 ppm to about 600 ppm APM in the reconstituted drink.
  • the most preferred range is from about 3 ppm to about 13 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester and from about 150 ppm to about 500 ppm APM in the reconstituted drink.
  • Example 25 N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with Ace-K.
  • the general range for adding N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with Ace-K is from about 0.2 ppm to about 17 ppm N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester and from about 30 ppm to about 480 ppm Ace-K in the reconstituted drink.
  • the preferred range is from about 4 ppm to about 15 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L- phenylalanine 1-methyl ester and from about 50 ppm to about 360 ppm Ace-K in the reconstituted drink.
  • the most preferred range is from about 8 ppm to about 12 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester and from about 70 ppm to about 150 ppm Ace-K in the reconstituted drink.
  • Example 26 N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with Saccharin.
  • the general range for adding N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with saccharin is from about 0.2 ppm to about 20 ppm N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester and from about 6 ppm to about 400 ppm saccharin in the reconstituted drink.
  • the preferred range is from about 7.5 ppm to about 16 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]- L-phenylalanine 1-methyl ester and from about 12.5 ppm to about 250 ppm saccharin in the reconstituted drink.
  • the most preferred range is from about 9 ppm to about 14 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester and from about 20 ppm to about 200 ppm saccharin in the reconstituted drink.
  • Example 27 N-[N-(3, 3 -dimethylbutyl)-L- ⁇ -aspartyl] -L-phenylalanine 1-methyl ester blended with Sucrose.
  • the general range for adding N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with sucrose is from about 0.2 ppm to about 17 ppm N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl] -L-phenylalanine 1-methyl ester and from about 0.25% (w/w) to about 14% (w/w) sucrose in the reconstituted drink.
  • the preferred range is from about 1 ppm to about 14 ppm N-[N-(3,3-dimethylbutyl)- L- ⁇ -aspartyl] -L-phenylalanine 1-methyl ester and from about 1.5% (w/w) to about 11%) (w/w) sucrose in the reconstituted drink.
  • the most preferred range is from about 3 ppm to about 11 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L- phenylalanine 1-methyl ester and from about 3%> (w/w) to about 9%> (w/w) sucrose in the reconstituted drink.
  • Example 28 N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with Cyclamate.
  • Various Red Punch Powdered Soft Drink Mix compositions having different concentrations of N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1- methyl ester and cyclamate were prepared. A low level of one sweetener was combined with a high level of the other sweetener.
  • the general range for adding N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with cyclamate is from about 0.2 ppm to about 17 ppm N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester and from about 60 ppm to about 4,500 ppm cyclamate in the reconstituted drink.
  • the preferred range is from about 4 ppm to about 15 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ - aspartyl] -L-phenylalanine 1-methyl ester and from about 80 ppm to about 3,400 ppm cyclamate in the reconstituted drink.
  • the most preferred range is from about 10 ppm to about 14 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L- phenylalanine 1-methyl ester and from about 100 ppm to about 2,000 ppm cyclamate in the reconstituted drink.
  • Example 29 N-[N-(3,3-dimethylbutyl)-L- -aspartyl]-L-phenylalanine 1-methyl ester blended with NHDC.
  • Various Red Punch Powdered Soft Drink Mix compositions having different concentrations of N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1- methyl ester and NHDC were prepared.
  • a low level of one sweetener was combined with a high level of the other sweetener.
  • the general range for adding N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with NHDC is from about 7 ppm to about 20 ppm N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester and from about 0.5 ppm to about 4 ppm NHDC in the reconstituted drink.
  • the preferred range is from about 8 ppm to about 18 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L- phenylalanine 1-methyl ester and from about 0.6 ppm to about 3 ppm NHDC in the reconstituted drink.
  • the most preferred range is from about 12.5 ppm to about 16 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester and from about 1 ppm to about 2.5 ppm NHDC in the reconstituted drink.
  • Example 30 Lemon Flavored Tea Dry Mix.
  • the constituents used to formulate the Lemon Flavored Tea Dry Mix of Example 30 are shown below in Table 7. Table 7
  • Example 30 The Lemon Flavored Tea Dry Mix of Example 30 was made by adding the citric acid to ajar with a screw top lid. The N-[N-(3,3-dimethylbutyl)-L- ⁇ - aspartyl] -L-phenylalanine 1-methyl ester then was added to the jar. The lid was screwed on tightly and the jar was shaken to dry blend the two ingredients. The remaining dry ingredients were added to the jar and the jar was shaken until the ingredients were mixed thoroughly.
  • the finished tea was prepared by adding 9 grams of the dry mix to 960 grams of water. The resulting mixture was stirred thoroughly until all dry mix was completely dissolved and refrigerated.
  • N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1- methyl ester were prepared.
  • N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L- phenylalanine 1-methyl ester can be used to sweeten Lemon Flavored Tea Dry Mix generally in an amount between about 7 ppm to about 20 ppm, more preferably between about 8 ppm to about 17.5 ppm, and most preferably between 10 ppm to about 15 ppm in the reconstituted drink.
  • N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl] -L-phenylalanine 1-methyl ester can be used to sweeten Lemon Flavored Tea Dry Mix generally in an amount between about 1,400 ppm to about 4,000 ppm, more preferably between about 1,600 ppm to about 3,500 ppm, and most preferably between 2,000 ppm to about 3,000 ppm in the non-reconstituted dry mix.
  • Examples 31-35 Lemon Flavored Tea Dry Mix Sweetened with N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl] -L-phenylalanine 1-methyl ester blended with other sweeteners.
  • Lemon Flavored Tea Dry Mix was prepared in a manner substantially similar to Example 28, with the exception that Examples 29-33 were sweetened with N- [N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with another sweetener, i.e., either aspartame (APM), acesulfame-K (Ace-K), saccharin, sucrose, cyclamate, or neohesperidin dihydrochalcone (NHDC).
  • API aspartame
  • Ace-K acesulfame-K
  • NHDC neohesperidin dihydrochalcone
  • Example 31 N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with APM.
  • Lemon Flavored Tea Dry Mix compositions having different concentrations of N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester and APM were prepared. A low level of one sweetener was combined with a high level of the other sweetener.
  • the general range for adding N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with APM is from about 0.6 ppm to about 19 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]- L-phenylalanine 1-methyl ester and from about 40 ppm to about 760 ppm APM in the reconstituted drink.
  • the preferred range is from about 1 ppm to about
  • the general range for adding N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with Ace-K is from about 0.6 ppm to about 19 ppm N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl] -L-phenylalanine 1-methyl ester and from about 25 ppm to about 480 ppm Ace-K in the reconstituted drink.
  • the preferred range is from about 4 ppm to about 15 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L- phenylalanine 1-methyl ester and from about 40 ppm to about 360 ppm Ace-K in the reconstituted drink.
  • the most preferred range is from about 7.5 ppm to about 13 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester and from about 50 ppm to about 150 ppm Ace-K in the reconstituted drink.
  • Example 33 N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with Saccharin.
  • Various Lemon Flavored Tea Dry Mix compositions having different concentrations of N-[N-(3,3-dimethylbutyl)-L- -aspartyl]-L-phenylalanine 1- methyl ester and saccharin were prepared.
  • a low level of one sweetener was combined with a high level of the other sweetener.
  • the general range for adding N-[N-(3, 3 -dimethylbutyl)-L- ⁇ -aspartyl] -L-phenylalanine 1-methyl ester blended with saccharin is from about 0.6 ppm to about 19 ppm N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester and from about 12 ppm to about 400 ppm saccharin in the reconstituted drink.
  • the preferred range is from about 1 ppm to about 14.5 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]- L-phenylalanine 1-methyl ester and from about 20 ppm to about 300 ppm saccharin in the reconstituted drink.
  • the most preferred range is from about 6 ppm to about 13 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester and from about 25 ppm to about 100 ppm saccharin in the reconstituted drink.
  • Example 34 N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with Sucrose.
  • the general range for adding N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with sucrose is from about 0.3 ppm to about 19 ppm N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester and from about 0.25%) (w/w) to about 14% (w/w) sucrose in the reconstituted drink.
  • the preferred range is from about 1 ppm to about 14 ppm N-[N-(3,3-dimethylbutyl)- L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester and from about 1.5% (w/w) to about 11.5% (w/w) sucrose in the reconstituted drink.
  • the most preferred range is from about 3 ppm to about 11 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L- phenylalanine 1-methyl ester and from about 3% (w/w) to about 9%> (w/w) sucrose in the reconstituted drink.
  • Example 35 N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with NHDC.
  • the general range for adding N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with NHDC is from about 7 ppm to about 20 ppm N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester and from about 0.5 ppm to about 4 ppm NHDC in the reconstituted drink.
  • the preferred range is from about 8 ppm to about 18 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L- phenylalanine 1-methyl ester and from about 0.6 ppm to about 3 ppm NHDC in the reconstituted drink.
  • the most preferred range is from about 10 ppm to about 15 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester and from about 1 ppm to about 2.5 ppm NHDC in the reconstituted drink.
  • Example 36 Cranberry Juice Cocktail (27% cranberry juice)
  • Example 36 The constituents used to formulate the Cranberry Juice Cocktail (27% cranberry juice) of Example 36 are shown below in Table 8.
  • Cranberry Juice Cocktail (27% cranberry juice), 35 ppm N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester
  • the Cranberry Juice Cocktail (27%> juice) of Example 36 was made by mixing the N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester into the cranberry juice and water for approximately 2 minutes. The uniform juice cocktail was then refrigerated.
  • Cranberry Juice Cocktail (27% juice) compositions having different concentrations of N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1- methyl ester were prepared.
  • N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L- phenylalanine 1-methyl ester can be used to sweeten Cranberry Juice Cocktail (27%) juice) generally in an amount between about 20 ppm to about 150 ppm, more preferably between about 25 ppm to about 120 ppm, and most preferably between 30 ppm to about 70 ppm.
  • Example 37 Cranberry Juice Cocktail (43% cranberry juice)
  • the constituents used to formulate the Cranberry Juice Cocktail (43 % cranberry juice) of Example 37 are shown below in Table 9.
  • Cranberry Juice Cocktail (43% cranberry juice), 40 ppm N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl] -L-phenylalanine 1-methyl ester
  • the Cranberry Juice Cocktail (43% juice) of Example 37 was made by mixing the N-[N-(3, 3 -dimethylbutyl)-L- ⁇ -aspartyl] -L-phenylalanine 1-methyl ester into the cranberry juice and water for approximately 2 minutes. The uniform juice cocktail was then refrigerated.
  • Cranberry Juice Cocktail (43% juice) compositions having different concentrations of N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1- methyl ester were prepared.
  • N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L- phenylalanine 1-methyl ester can be used to sweeten Cranberry Juice Cocktail (43% juice) generally in an amount between about 20 ppm to about 150 ppm, more preferably between about 25 ppm to about 120 ppm, and most preferably between 30 ppm to about 70 ppm.
  • the Cranberry Juice Cocktail (43% > juice) sweetened with 40 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1 -methyl ester provides a sugary, syrupy mouthfeel and taste with reduced harshness and bitterness compared to sucrose sweetened cranberry juice.
  • Example 38 Cranberry Juice Cocktail (55%> cranberry juice)
  • the constituents used to formulate the Cranberry Juice Cocktail (55%> cranberry juice) of Example 38 are shown below in Table 10.
  • Cranberry Juice Cocktail (55% cranberry juice), 60 ppm N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl] -L-phenylalanine 1-methyl ester
  • the Cranberry Juice Cocktail (55%) juice) of Example 38 was made by mixing the N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester into the cranberry juice and water for approximately 2 minutes. The uniform juice cocktail was then refrigerated.
  • Cranberry Juice Cocktail (55% juice) compositions having different concentrations of N-[N-(3, 3 -dimethylbutyl)-L- ⁇ -aspartyl] -L-phenylalanine 1- methyl ester were prepared. N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L- phenylalanine 1-methyl ester can be used to sweeten Cranberry Juice Cocktail (55%) juice) generally in an amount between about 40 ppm to about 150 ppm, more preferably between about 45 ppm to about 120 ppm, and most preferably between 50 ppm to about 100 ppm.
  • Cranberry Juice Beverage (100% cranberry juice)
  • Example 39 The constituents used to formulate the Cranberry Juice Beverage (100% > cranberry juice) of Example 39 are shown below in Table 11.
  • Cranberry Juice Beverage (100%> cranberry juice), 70 ppm N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester
  • Example 39 The Cranberry Juice Beverage (100% juice) of Example 39 was made by mixing the N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester into the cranberry juice and water for approximately 2 minutes. The uniform juice beverage was then refrigerated.
  • Cranberry Juice Beverage (100%> juice) compositions having different concentrations of N-[N-(3, 3 -dimethylbutyl)-L- ⁇ -aspartyl] -L-phenylalanine 1- methyl ester were prepared.
  • N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L- phenylalanine 1-methyl ester can be used to sweeten Cranberry Juice Beverage (100%) juice) generally in an amount between about 50 ppm to about 150 ppm, more preferably between about 55 ppm to about 120 ppm, and most preferably between 60 ppm to about 100 ppm.
  • the Cranberry Juice Beverage (100%) juice) sweetened with 70 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester was very good because the acidity, astringency and bitterness of cranberry was significantly diminished and smoothed. This reduction in bitterness was quite surprising and resulted in a Cranberry Juice Beverage (100%) juice) that is significantly more palatable and more drinkable.
  • Example 40 The White Grapefruit Beverage of Example 40 was made by mixing the N-[N- (3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester into the grapefruit juice for approximately 2 minutes. The uniform beverage was then refrigerated.
  • N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester were prepared.
  • N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1 -methyl ester can be used to sweeten White Grapefruit Beverage generally in an amount between about 25 ppm to about 150 ppm, preferably between about 30 ppm to about 100 ppm, more preferably between 40 ppm to about 70 ppm, and most preferably between about 50 ppm and about 60 ppm.
  • the White Grapefruit Beverage sweetened with about 50 ppm to about 60 ppm N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester provided a sugary, syrupy mouthfeel and fresh grapefruit flavor, with no harshness or bitterness. This reduction in bitterness provided a more palatable drink.
  • Example 41 The Lime Fruit Beverage of Example 41 was made by mixing the N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester into the lime juice and water for approximately 2 minutes. The uniform beverage was then refrigerated.
  • N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester were prepared.
  • N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester can be used to sweeten Lime Fruit Beverage generally in an amount between about 25 ppm to about 150 ppm, preferably between about 30 ppm to about 100 ppm, more preferably between 40 ppm to about 70 ppm, and most preferably between about 50 ppm and about 60 ppm.
  • the Lime Fruit Beverage sweetened with about 50 ppm to about 60 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ - aspartyl] -L-phenylalanine 1-methyl ester provided a sugary, syrupy mouthfeel and fresh lime flavor, with no harshness or bitterness. This reduction in bitterness provided a more palatable drink.
  • Example 42 Hot Packed Peach Juice Drink (10%> Juice).
  • the Hot Packed Peach Juice Drink (10% juice) of Example 42 was made by heating a hot water bath to approximately 93 °C (200°F). A jacketed mixing vessel was filled with water and the hot water was passed through the jacket. A mixer was inserted into the water inside the vessel. The speed of the mixer was set to form a vortex. The colors, the acids, the sweeteners, the SHMP (sodium hexametaphosphate) and Potassium Citrate, the Kelcoloid HVF solution (propylene glycol alginate), the concentrates, and the flavors were added, in that order, stirring before the addition of the next ingredient. The resulting mixture was mixed until it reached approximately 85°C (185°F). The heated mixture was packaged into two wide mouth bottles and the bottles were sealed as quickly as possible and inverted to insure proper seal.
  • N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L- phenylalanine 1-methyl ester were prepared.
  • N-[N-(3,3-dimethylbutyl)-L- ⁇ - aspartyl] -L-phenylalanine 1-methyl ester can be used to sweeten Hot Packed Peach Juice Drink (10%> juice) generally in an amount between about 10 ppm to about 40 ppm, more preferably between about 20 ppm to about 30 ppm, and most preferably between 25 ppm to about 27 ppm.
  • Examples 43-49 Hot Packed Peach Juice Drink (10% juice) Sweetened with N- [N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with other sweeteners.
  • Hot Packed Peach Juice Drink (10%> juice) was prepared in a manner substantially similar to Example 42, with the exception that Examples 43-49 were sweetened with N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1- methyl ester blended with another sweetener, i.e., either aspartame (APM), acesulfame-K (Ace-K), saccharin, sucrose, thaumatin, monoammonium glycyrrhizinate (MAG), or neohesperidin dihydrochalcone (NHDC).
  • APM aspartame
  • Ace-K acesulfame-K
  • saccharin sucrose
  • thaumatin sucrose
  • thaumatin monoammonium glycyrrhizinate
  • NHDC neohesperidin dihydrochalcone
  • Example 43 N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with APM.
  • Hot Packed Peach Juice Drink (10%> juice) compositions having different concentrations of N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1- methyl ester and APM were prepared. A low level of one sweetener was combined with a high level of the other sweetener.
  • the general range for adding -N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with APM is from about 3 ppm to about 30 ppm N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl] -L-phenylalanine 1-methyl ester and from about 100 ppm to about 400 ppm APM.
  • the preferred range is from about 10 ppm to about 25 ppm N-[N-(3,3-dimethylbutyl)-L- -aspartyl]-L-phenylalanine 1-methyl ester and from about 125 ppm to about 300 ppm APM.
  • the most preferred range is from about 10 ppm to about 20 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ - aspartyl] -L-phenylalanine 1-methyl ester and from about 225 ppm to about 300 ppm APM.
  • Example 44 N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with Ace-K.
  • Various Hot Packed Peach Juice Drink (10% juice) compositions having different concentrations of N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L- phenylalanine 1-methyl ester and Ace-K were prepared. A low level of one sweetener was combined with a high level of the other sweetener.
  • the general range for adding N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1- methyl ester blended with Ace-K is from about 5 ppm to about 30 ppm N-[N-[N-
  • the most preferred range is from about 10 ppm to about 20 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ - aspartyl] -L-phenylalanine 1-methyl ester and from about 110 ppm to about 150 ppm Ace-K.
  • Example 45 N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with Saccharin.
  • the general range for adding N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1- methyl ester blended with saccharin is from about 5 ppm to about 30 ppm N-[N- (3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester and from about 70 ppm to about 200 ppm saccharin.
  • the preferred range is from about 10 ppm to about 25 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1- methyl ester and from about 100 ppm to about 150 ppm saccharin.
  • the most preferred range is from about 15 ppm to about 20 ppm N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester and from about 110 ppm to about 135 ppm saccharin.
  • Example 46 N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with Sucrose.
  • Various Hot Packed Peach Juice Drink (10% juice) compositions having different concentrations of N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L- phenylalanine 1-methyl ester and sucrose were prepared. A low level of one sweetener was combined with a high level of the other sweetener.
  • the general range for adding N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1- methyl ester blended with sucrose is from about 6 ppm to about 25 ppm N-[N- (3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester and from about 2.5%) (w/w) to about 6% (w/w) sucrose.
  • the preferred range is from about 10 ppm to about 20 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester and from about 2% (w/w) to about 4% (w/w) sucrose.
  • the most preferred range is from about 15 ppm to about 18 ppm N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester and from about 2% (w/w) to about 3% (w/w) sucrose.
  • Example 47 N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with thaumatin.
  • the preferred blend of N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester and thaumatin is about 27 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L- phenylalanine 1-methyl ester and about 2 ppm thaumatin.
  • Example 48 N-[N-(3,3-dimethylbutyl)-L- -aspartyl]-L-phenylalanine 1-methyl ester blended with MAG.
  • Example 49 N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with NHDC.
  • Example 50 Hot Packed Peach Juice Drink (1% Juice).
  • Example 50 The constituents used to formulate the Hot Packed Peach Juice Drink (1% Juice) of Example 50 are shown below in Table 15.
  • the Hot Packed Peach Juice Drink (1%> juice) of Example 50 was made by heating a hot water bath to approximately 93°C (200°F).
  • a jacketed mixing vessel was filled with water and the hot water was passed through the jacket.
  • a mixer was inserted into the water inside the vessel. The speed of the mixer was set to form a vortex.
  • the colors, the acids, the sweeteners, the SHMP (sodium hexametaphosphate) and Potassium Citrate, the Kelcoloid HVF solution (propylene glycol alginate), the concentrates, and the flavors were added, in that order stirring before the addition of the next ingredient.
  • the resulting mixture was mixed until it reached approximately 85°C (185°F).
  • N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L- phenylalanine 1-methyl ester can be used to sweeten Hot Packed Peach Juice Drink (1%> juice) generally in an amount between about 10 ppm to about 35 ppm, more preferably between about 15 ppm to about 30 ppm, and most preferably between 20 ppm to about 25 ppm.
  • Hot Packed Peach Juice Drink (1% juice) sweetened with 23 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L- phenylalanine 1-methyl ester was judged to be well rounded with a good up front sweet taste and the taste did not linger; the taste was not too sweet and the fruit flavor was acceptable.
  • Example 51 Orange Juice Drink (50%> orange juice)
  • Example 51 The constituents used to formulate the Orange Juice Drink (50%> orange juice) of Example 51 are shown below in Table 16.
  • the Orange Juice Drink (50%> juice) of Example 51 was made by mixing the N- [N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester into the orange juice and water for approximately 10 minutes. The uniform juice drink was then refrigerated. Various Orange Juice Drink (50%> juice) compositions having different concentrations of N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1- methyl ester were prepared.
  • N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L- phenylalanine 1-methyl ester can be used to sweeten Orange Juice Drink (50%> juice) generally in an amount between about 1 ppm to about 8 ppm, more preferably between about 2 ppm to about 7 ppm, and most preferably between 3 ppm to about 6 ppm.
  • Example 52 Orange Juice Drink (65% orange juice)
  • Example 52 are shown below in Table 17.
  • Example 52 The Orange Juice Drink (65%> juice) of Example 52 was made by mixing the N- [N-(3,3-dimethylbutyl)-L- -aspartyl]-L-phenylalanine 1-methyl ester into the orange juice and water for approximately 10 minutes. The uniform juice drink was then refrigerated.
  • Example 53 Orange Juice Drink (85% orange juice)
  • Example 53 are shown below in Table 18.
  • the Orange Juice Drink (85%> juice) of Example 53 was made by mixing the N- [N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester into the orange juice and water for approximately 10 minutes. The uniform juice drink was then refrigerated.
  • N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1- methyl ester can be used to sweeten Orange Juice Drink (85% juice) generally in an amount between about 0.5 ppm to about 4 ppm, more preferably between about 0.8 ppm to about 3.5 ppm, and most preferably between 1 ppm to about 3 ppm.
  • Example 54 Hot Packed Lemon Tea.
  • the Hot Packed Lemon Tea of Example 54 was made by heating a hot water bath to approximately 93°C (200°F). A jacketed mixing vessel was filled with water and the hot water was passed through the jacket. A mixer was inserted into the water inside the vessel. The speed of the mixer was set to form a vortex. The malic acid, the N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L- phenylalanine 1-methyl ester, and the sodium citrate were added in that order. The tea powder, the lemon flavor, and the tea flavor were added in that order, mixing for approximately five minutes after adding each before adding the next ingredient. After the tea flavor was added, the resulting mixture was stirred until it reached approximately 85°C (185°F). The heated mixture was packaged into two wide mouth bottles, and the bottles were sealed as quickly as possible and inverted to insure proper seal.
  • N-[N-(3, 3 -dimethylbutyl)-L- ⁇ -aspartyl] -L-phenylalanine 1-methyl ester were prepared.
  • N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1 -methyl ester can be used to sweeten Hot Packed Lemon Tea generally in an amount between about 8 ppm to about 14 ppm, preferably between about 10 ppm to about 12 ppm, and most preferably about 12 ppm.
  • Hot Packed Lemon Tea was prepared in a manner substantially similar to Example 54, with the exception that Examples 55-61 were sweetened with N- [N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with another sweetener, i.e., either aspartame (APM), acesulfame-K (Ace-K), saccharin, sucrose, thaumatin, monoammonium glycyrrhizinate (MAG), or neohesperidin dihydrochalcone (NHDC).
  • APM aspartame
  • Ace-K acesulfame-K
  • saccharin sucrose
  • thaumatin sucrose
  • thaumatin monoammonium glycyrrhizinate
  • MAG monoammonium glycyrrhizinate
  • NHDC neohesperidin dihydrochalcone
  • Example 55 N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with APM.
  • Hot Packed Lemon Tea compositions having different concentrations of N-[N- (3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester and APM were prepared. A low level of one sweetener was combined with a high level of the other sweetener.
  • the general range for adding N-[N-(3,3-dimethylbutyl)-L- ⁇ - aspartyl] -L-phenylalanine 1-methyl ester blended with APM is from about 3 ppm to about 9 ppm N-[N-(3, 3 -dimethylbutyl)-L- ⁇ -aspartyl] -L-phenylalanine 1- methyl ester and from about 125 ppm to about 375 ppm APM.
  • the preferred range is from about 3 ppm to about 6 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ - aspartyl]-L-phenylalanine 1-methyl ester and from about 250 ppm to about 375 ppm APM.
  • the most preferred blend is about 6 ppm N-[N-(3,3-dimethylbutyl)- L- ⁇ -aspartyl] -L-phenylalanine 1-methyl ester and about 250 ppm APM. This most preferred blend is approximately a 50/50 blend of N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester and APM.
  • Example 56 N-[N-(3,3-dimethylbutyl)-L- -aspartyl]-L-phenylalanine 1-methyl ester blended with Ace-K.
  • the general range for adding N-[N-(3,3-dimethylbutyl)- L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with Ace-K is from about 3 ppm to about 9 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester and from about 150 ppm to about 470 ppm Ace-K.
  • the preferred range is from about 6 ppm to about 9 ppm N-[N-(3,3-dimethylbutyl)- L- ⁇ -aspartyl] -L-phenylalanine 1-methyl ester and from about 150 ppm to about 310 ppm Ace-K.
  • the most preferred blend is about 9 ppm N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester and about 150 ppm Ace-K. This most preferred blend is approximately 75%o N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester and 25%> Ace-K.
  • Example 57 N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with Saccharin.
  • the general range for adding N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with saccharin is from about 3 ppm to about 9 ppm N-[N-(3,3-dimethylbuty ⁇ )-L- ⁇ - aspartyl] -L-phenylalanine 1-methyl ester and from about 70 ppm to about 310 ppm saccharin.
  • the preferred range is from about 6 ppm to about 9 ppm N-[N-
  • Example 58 N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with Sucrose.
  • the general range for adding N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with sucrose is from about 3 ppm to about 9 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ - aspartyl] -L-phenylalanine 1-methyl ester and from about 1.85% (w/w) to about 5.6%) (w/w) sucrose.
  • the preferred range is from about 6 ppm to about 9 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester and from about 1.85%) (w/w) to about 3.7%> (w/w) sucrose.
  • the most preferred blend is about 9 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester and about 1.85% (w/w) sucrose. This most preferred blend is approximately 75% N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1- methyl ester and 25%> sucrose.
  • Example 59 N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with thaumatin.
  • Various Hot Packed Lemon Tea compositions having different concentrations of
  • N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester and thaumatin were prepared. A low level of one sweetener was combined with a high level of the other sweetener.
  • the preferred blend of N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl] -L-phenylalanine 1-methyl ester and thaumatin is about 12 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester and about 2 ppm thaumatin.
  • Example 60 N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with MAG.
  • Example 61 N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1-methyl ester blended with NHDC.
  • Example 62 Brewed Coffee.
  • a brewed coffee beverage was prepared using Folgers brand (Aroma Roasted) coffee in an automatic drip coffee maker.
  • the brewed coffee (240 mis) was poured into a cup and whitened with 2% milk.
  • the coffee was sweetened by adding 0.93 milligrams of N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L- phenylalanine 1-methyl ester to the coffee.
  • the resulting coffee was acceptably sweet.
  • Example 63 Brewed Iced Tea.
  • a brewed tea beverage was prepared using Lipton Brisk brand tea bags. The brewed tea was chilled and 240 mis was poured into a cup. The iced tea was sweetened by adding 0.93 milligrams of N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]- L-phenylalanine 1-methyl ester to the tea. The resulting tea was acceptably sweet.
  • Example 64 Reduced Calorie Sports Drink, 50% Carbohydrates Replaced.
  • the constituents used to formulate the Reduced Calorie Sports Drink with 50% > of the carbohydrates replaced of Example 64 are shown below in Table 20.
  • the Reduced Calorie Sports Drink with 50% of the carbohydrates replaced was made by adding the water to a beaker and stirring to form a vortex.
  • the sodium benzoate, citric acid, sweeteners, and salts were added in that order, mixing for approximately 15 minutes until each were dissolved before adding the next ingredient. Then the flavor was added to the solution, followed by the yellow color. The resulting solution was packaged into two wide mouth bottles.
  • the general range for adding N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L- phenylalanine 1-methyl ester blended with sucrose/dextrose is from about 2 ppm to about 5 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L-phenylalanine 1- methyl ester and about 1.50% (w/w) to about 5%> (w/w) sucrose/dextrose.
  • the preferred range is from about 2.5 ppm to about 4 ppm N-[N-(3,3- dimethylbutyl)-L- ⁇ -aspartyl] -L-phenylalanine 1-methyl ester and from about 2%> (w/w) to about 4% (w/w) sucrose/dextrose.
  • the most preferred range is from about 3 ppm to about 3.5 ppm N-[N-(3,3-dimethylbutyl)-L- ⁇ -aspartyl]-L- phenylalanine 1-methyl ester and from about 3.0%) (w/w) to about 3.5% (w/w) sucrose/dextrose.

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Abstract

L'invention concerne des boissons comprenant un édulcorant, à savoir l'ester de N-[N-(3,3-diméthylbutyl)-L-α-aspartyl] -L-phénylalanine 1-méthyle. Ces boissons présentent un nette échelle de goûts d'édulcorant avec un niveau d'utilisation d'édulcorant très faible.
PCT/US1998/026865 1997-12-17 1998-12-17 Compositions de boissons comprenant un edulcorant presentant un tres fort pouvoir sucrant WO1999030576A1 (fr)

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AU19247/99A AU1924799A (en) 1997-12-17 1998-12-17 Beverage compositions comprising sweetener with extremely high potency

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US60/069,848 1997-12-17

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WO2000056176A1 (fr) * 1999-03-25 2000-09-28 The Nutrasweet Company GELS COMESTIBLES EDULCORES AVEC N-[N-(3,3-DIMETHYLBUTYL)-L-α-ASPARTYL]-L-PHENYLALANINE 1-METHYL ESTER
WO2000057726A1 (fr) * 1999-03-29 2000-10-05 The Nutrasweet Company ALIMENTS FONCTIONNELS COMPRENANT UN ESTER DE 1-METHYLE N-[N-(3,3-DIMETHYLBUTYL)-L-α-ASPARTYL]-L-PHENYLALANINE
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WO2000056176A1 (fr) * 1999-03-25 2000-09-28 The Nutrasweet Company GELS COMESTIBLES EDULCORES AVEC N-[N-(3,3-DIMETHYLBUTYL)-L-α-ASPARTYL]-L-PHENYLALANINE 1-METHYL ESTER
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WO2000069282A1 (fr) * 1999-05-13 2000-11-23 The Nutrasweet Company Modification du gout et des proprietes physico-chimiques de neotame, a l'aide d'additifs d'acide hydrophobe
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WO2008053444A2 (fr) 2006-11-01 2008-05-08 The Procter & Gamble Company Méthodes visant à traiter un trouble respiratoire au moyen d'un traitement probiotique
DE202008004253U1 (de) 2008-03-28 2008-07-17 Metsälä, Pertti Fermentiertes Kaffeegetränk mit Arginin
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US12097231B2 (en) 2017-10-06 2024-09-24 Cargill, Incorporated Steviol glycoside compositions with reduced surface tension
US12419335B2 (en) 2017-10-06 2025-09-23 Cargill, Incorporated Readily dissolvable steviol glycoside compositions
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CO5040052A1 (es) 2001-05-29
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