Beverages Using Tamarind Extract and Method of Making Such Beverages

This invention relates to the field of beverages such as carbonated soft drinks, flavored waters, and ready-to-drink iced teas. More specifically, it relates to a method for improving the taste and long-term sweetness profile of these beverages when sweetened with aspartame.

Beverages such as carbonated soft drinks, flavored waters, including but not limited to, sparkling waters, and ready-to-drink iced teas are generally acidified with food grade acids. Carbonated soft drinks are typically acidified with phosphoric acid and citric acid, flavored waters with citric acid, tartaric acid and malic acid, and ready-to-drink iced teas with citric acid. These acids are used to control the pH of the beverages in a desired range (typically 3.05-3.10 for carbonated soft drinks, 3.1 to 3.3 for flavored waters, and 2.9-3.1 for lemon flavored iced teas). These pH levels create a taste profile which is appealing to consumers. The addition of acids in these products enhances the way that flavors are perceived. Also, acidic environments generally contribute to greater microbiological stability.

Aspartame is a high potency sweetening ingredient used in the vast majority of sugar-free soft drinks sold in the United States, as well as in growing numbers of flavored waters and iced teas. The use of aspartame would be even greater, with new markets opening worldwide, and in blends with sucrose and high fructose corn syrup ("HFCS") but for some limitations. First, many beverages, soft drinks in particular, are formulated at pH levels below 3.2. At these low pH levels, aspartame will eventually break down into its component amino acids. Although these products are harmless, they are not sweet. Also, while aspartame clearly tastes more like sugar than other high potency sweeteners currently marketed, some consumers perceive a taste difference from sucrose-sweetened beverages. It is felt by some that this limits the acceptance of beverages containing aspartame for marketing to consumers who desire the taste they recognize from sugar or HFCS sweetened beverages.

Thus, a product which allows more flexible use of aspartame while improving the taste profile of the beverage is desirable. This invention provides such an improved product.

This invention details the production of beverages in which tamarind extract is used as a replacement for a percentage of the acid conventionally found in the beverage. It has been unexpectedly discovered that beverages containing 0.001-0.05% tamarind extract as a replacement for 25-100% of the acid typically found in these beverages have sensory characteristics equivalent or better than conventional beverages. In particular, beverages sweetened with aspartame benefit from the use of tamarind, as the pH of the beverage can be controlled to a level at which aspartame is more stable. Plus, beverages including tamarind have been found to more closely match the flavor profile of sucrose-sweetened beverages.

In a preferred embodiment, a conventional beverage formulation is changed by replacing a percentage of the acids conventionally used in the formulation by tamarind extract.

Tamarind extract is derived from a fruit native to India. It is used in flavors for sauces, chutneys, and curries to add acidity and enhance fruit flavors. It has been discovered that tamarind extract has several benefits in beverages which typically use conventional combinations of acids to provide acidity and enhance the perception of flavors. In particular, sweet and sour flavors are accentuated, which is particularly beneficial in matching the taste profile commonly found in beverages. In particular, carbonated soft drinks, flavored waters, and lemon flavored iced teas benefit from the substitution of tamarind extract. For purposes of this invention, carbonated soft drinks include, but are not limited to cola, lemon-lime, orange and other fruit flavored beverages, and root beers.

The utility of the tamarind extract is particularly important in beverages sweetened with aspartame. The shelf life of aspartame in beverages is partially dependent on the pH and temperature of the beverage in which it is contained. At pHs of 3.05 to 3.10, the standard pH of cola beverages, aspartame has a typical analytically determined half-life of 165-200 days at 25.degree. C. At pHs of 3.25-3.30, aspartame has a typical half-life of 235 days at 25.degree. C. Conventionally, this pH cannot be changed by adjusting the level or types of acid used without altering the taste profile of these beverages. The standard pH of lemon flavored teas is 2.9 to 3.1, and flavored waters typically have a pH of 3.1 to 3.3. Some beverage products have a pH of as low as 2.5. Increases in the pH of these beverages would provide the same stability advantages. These beverages contain approximately 0.04-0.1% acid. For instance, cola beverages typically contain about 0.053% phosphoric acid. Citrus flavored beverages may contain citric acid. Flavored waters usually contain citric, tartaric or malic acid while iced teas contain citric acid.

The inventive discovery may also be useful in beverages sweetened with other high potency sweeteners, including but not limited to saccharin, cyclamates, acesulfame-K, sucralose and alitame. The flavor profile of beverages including blends of these high potency sweeteners may particularly benefit from the use of tamarind extract.

To gain the inventive benefits, from about 25 to 100% of the acid typically found in the beverage is replaced by tamarind extract. The amount of tamarind extract used and the level of acid replaced by tamarind is dependent on the specific beverage, with 0.001-0.05% being the preferred amounts of tamarind used. In a particularly preferred embodiment, 0.005-0.01% tamarind extract is used to replace 25-50% of the acid conventionally used in the beverage. More specific preferences are dependent upon the beverage. For instance, in a cola beverage containing aspartame, 0.005% tamarind extract is used in combination with 25% of the conventional phosphoric acid level. The pH of the beverage is 3.25 to 3.30 as opposed to the standard pH of 3.05-3.10, resulting in a 30 day extension of half-life. Sensory similarity testing has shown that it is possible to alter the pH of an aspartame-sweetened cola with tamarind extract to 3.30 and still be similar in taste profile to a cola with a pH of 3.10. Additionally, multiple person sensory panels have shown some improvement in the taste profile of the aspartame-sweetened cola with tamarind extract, making it more sucrose-like in taste.

While not wishing to be bound by theory, it appears that the variety of acids found in tamarind extract (citric, tartaric, malic, adipic and succinic) results in the beneficial properties described herein. The use of these acids in relatively similar proportions to that found in tamarind extract may produce similar results; however, the advantage of the exact combination of components found in tamarind, as well as a possible natural claim may make tamarind extract a more desirable choice.

The following examples detail the application of tamarind extract to beverages, and sensory results of such use in beverages. The examples are not intended to limit the scope of the invention.

Tamarind extracts supplied by Folexco Company were partially substituted for phosphoric acid in aspartame sweetened beverages (0.053% phosphoric acid usually used in cola beverages).

Flavored water formulations were prepared using aspartame as sweetener and tamarind extract to substitute for a percentage of the citric acid conventionally used to produce a pH of about 3.24 (typically 0.10% citric acid). Various fruit flavors were added to the water. As tamarind extract contains a natural blend of acids such as tartaric, malic, and citric, it works well with fruit flavors enhanced by these acids, such as berry, grape, apple and peach.

Two aspartame sweetened (0.0525% aspartame) cola beverages where prepared using identical formulations, except for the acid levels. Sample 1 contained conventional levels of phosphoric acid, with no tamarind extract. Sample 2 contained 25% of the phosphoric acid level of Sample 1, plus 0.005% tamarind. Sample 1 had a pH of 3.05 and Sample 2 had a pH of 3.25-3.30.

A triangle test for similarity of the two colas indicated that it is possible to replace 75% of the original phosphoric acid with 0.005% tamarind extract in an aspartame sweetened cola with no perceptible change in the characteristics of the cola.

Using trained descriptive profile panelists, it was shown that the tamarind cola at a pH of 3.30 was directionally lower in "diet-like" flavor and seemed to be more sucrose-like than the cola without tamarind extract at a pH of 3.05-3.10.