High-Energy Beverages: Genie in the Bottle - Part Two

B1 (thiamin) functions as coenzyme thiamin pyrophosphate, part of the glucose oxidation process. About 1.0 to 1.5 mg is normally required daily. Fortunately, thiamin is heat-stable in acid beverages, but concentration would have to be increased when used in a product at neutral to alkaline levels, due to its instability at higher pH.

B2 (riboflavin) is active in oxidation at the cellular level, and is required for cell growth. Riboflavin also is heat-resistant, but not light-resistant: Inclusion in a product would require packaging that restricts light transmission. The typical daily dietary requirement is 1.0 to 1.5 mg.

Niacin is required for glucose oxidation and respiration in tissues - 10 to 20 mg is necessary on a daily basis. It is water-soluble and stable to oxidation, light and heat. B6, consisting of pyridoxine, pyridoxamine and pyridoxal, is required for metabolism. Only 2 mg is normal for daily consumption. Pantothenic acid may supply tolerance to stress, including heavy exercise; 5 mg is an apparent daily requirement. B12 is active in carbohydrate and fat metabolism. The daily requirement is very low, at 2 µg.

Vitamin C (ascorbic acid) is a strong antioxidant, making it a valuable addition to energy beverages. Since it's easily lost to oxygen, reducing oxygen in the beverage is a high priority. C functions in the formation of the protein, collagen, which is vital to connective tissue and skin. Whereas the Daily Value is relatively low at 60 mg per day, higher quantities can be used by the body as an antioxidant, particularly during exercise.

Alpha-tocopherol (vitamin E) is a strong antioxidant that can be used at lower levels of 0.8 to 1.0 mg, or 10% Daily Value up to 100%, depending on requirements.

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"We follow the recommendations of the American Herbal Products Association," Kreienbrink says. "They have handbooks on safety and levels of use. Much of their information is derived from the British and from the German Pharmacopeia, which has set levels of herbals within reason. The American Herbal Products Association is trying to set standards. They're trying to self-regulate and police the use of these materials."

Much of the news surrounding the use of St. John's Wort for mood elevation stems from one study incorporated into the British Pharmacopeia. This is only one study, but as money becomes available, more scientific studies will be conducted to determine active compounds in plants yielding advantages in energy beverages. There is a good chance that plant materials might yield the next great stride forward in energy use, health, nutritional and life-enhancing research data. With compendia of medical traditions, and the largely assay testing and purification methods of the British and German Pharmacopeias, there is a general lack of rigorous scientific data on the nutritional and medical properties of herbal products, according to Meskin.

In April, FDA announced a proposed change to dietary supplement labels. The agency is seeking to prohibit the use of claims that indicate or imply that specific diseases or conditions can be be cured or alleviated with a product. Allowable claims would be general in scope, and not list specific diseases or effects on symptoms. These structure/function claims, which wouldn't require FDA approval if they meet the guidelines, might include such descriptions as: "energizer" or "rejuvenative." Proposed prohibited statements include: "protects against development of cancer," "lowers cholesterol" or "supports body's antiviral capabilities." Increasing attention has been focused on phytochemicals. A main focus has been on antioxidants, excellent sources for applications of botanicals in beverage systems. Antioxidants can act to extend the life of the product, as well as the consumer. By protecting flavors, compounds such as ascorbic acid can aid the designer in building in a longer shelf life. Many fruit extracts, such as acerola, contain large amounts of vitamin C. "Antioxidants act as a primary defense against free radicals, such as the hydroxyl radical formed during exercise," Meskin says. The gradual breakdown of DNA restorative functions can lead to heart disease and cancer. Some natural dyes possess antioxidant properties. Anthocyanins, the red-to-purple pigments found in fruits, possess these properties, as do carotenoids. While these compounds aren't as stable as many certified dyes, the added value of their functionality, their usefulness as beverage pigments, and the added flavor of any juice component used as a colorant is reason to consider this class of components in a product design. Products having high tinctorial strengths, as well as high pigment contents, include: blackberry, blueberry, black chokeberry, elderberry and red cabbage.

Carotenoids, including B-carotene and lycopene, are well-known antioxidants. These natural pigments find utility in beverages in hybrid fruit/vegetable blends, as well as for general cloudy beverage use.

Polyphenols found in teas have had recognized antioxidant properties for some years now. Tea/fruit blends would combine antioxidants of both ingredients, as well as the "kick start" of caffeine, which can range from 1.5% to 3.5% in teas. Combinations of various phytochemicals from different sources might be more useful in lower doses than using large concentrations of individual ingredients, according to Meskin.

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Methods of approaching the final design of the beverage depend on the product shopping list, but some general guidelines can be given. "A good approach to the process is to taste the flavorless base, and look at the system you have to deal with," says Alan MacFadden, manager of beverage applications, McCormick Flavors, Hunt Valley, MD. "Then you look at what flavors will marry best with the base."

Bitterness reduction can be achieved through several methods, MacFadden says. The use of high-intensity sweeteners might suppress this taste. Blends of aspartame and acesulfame-K, as well as sweet, purified compounds of the stevia plant, can be tested. Masking flavors can be used to reduce bitterness. The source of bitterness affects what masking additives can be used. Kava kava extract seems to have a numbing effect in the center of the tongue, which can aid in reducing bitterness. Masking can be accomplished in cold beverages by using thermogenic masking. The thermogenic flavors release volatile flavoring compounds at low temperatures. Some products possessing this attribute include honeydew melon and cassava melon flavors. Another method involves using flavors with an inherent bitter component. The designer could, for instance, blend a debittered grapefruit flavor in a bitter beverage base to yield a beverage with the expected bitter profile.

Spices can mask bitterness as well, though large amounts of some can introduce their own bitterness. Cinnamon has a sweet taste, with a warming effect that might somewhat modify the bitterness of a formulation. Other warming spices, such as nutmeg, clove and allspice, have a similar effect, but must be used very sparingly. Vanilla is another sweet extract that can round out and mellow the taste of a harsh profile.

Recovery beverages, designed to replace carbohydrates, amino acids or both after heavy exercise, benefit from combination flavors like orange/pineapple or orange/pineapple/banana. Vanilla can be worked into some of these products as well to give a creamy character. The object of flavoring is to blend flavors with a high profile to overcome the base notes. Ideally, a high initial spike of flavor followed by a rolling flavor that lingers along with sweetness and the other basic tastes is sought to yield a full experience, according to MacFadden. If flavors drop off too soon, the designer is left with an unbalanced profile of saltiness, sweetness or bitterness to overcome. Manipulation of the flavors is required to match and/or mask the background.

Earthiness is another note found in many botanical beverages, according to MacFadden. Masking of these notes can be done with flavors such as pineapple or grape. Altering the flavors helps with the off-notes. Furaneol in pineapple or additions of hexenal lend fresh notes to the earthiness accompanying botanical extracts. Cinnamon extract also can tone down the earthiness. Altering the acidulant composition can aid the profile as well. Malic acid or tartaric acid in grape can be of use in balancing the profile. The sharp spike of tartness, followed by the lingering tartness of malic acid, maximize the effect of the flavors.

Isotonics with significant salt levels are a challenge. Citrate buffers along with appropriate acids can add taste modification beyond the chloride character, particularly in body and tone. Using sweetness modifiers, such as glycyrrhizinates, at levels of about 10 ppm to 20 ppm, can somewhat mask the salt effect. These derivatives of licorice extract can't be used at a very high level, as the licorice flavor will begin to appear. Flavors with deep, multifaceted profiles, such as tropicals and blends, work better to mask and balance the salt.

Compounds tending to reduce bitterness include glycine, a sweet amino acid that can be used in protein-added drinks. Levels of 0.25% to 0.50%, used in combination with malic acid, tend to yield good effects. The compound glutamine peptide, said to slow buildup of glycogen in the muscles, is intensely bitter, and can be modified with glycine. Glucono-delta-lactone, which can be used as part of the acidulant system, has some bitter reduction attributes, according to Robert Jungk, Ph.D., director of marketing, PMP Fermentation Products Inc., Itasca, IL.

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Powdered beverages contain a certain amount of water, depending on hygroscopicity of ingredients and humidity under manufacturing conditions. Moisture level can adversely affect ingredients such as acids and flavors. Therefore, moisture control needs to be addressed. Slowly soluble compounds or blends can be agglomerated. Carriers such as sugars can be blended with gums to speed dissolution, and reactive materials can be encapsulated with gum arabic or modified food starch to prevent interaction due to product water. The product should show no stratification, which would create an uneven blend. This separation of particles might yield a very unacceptable change from beginning to end of the run.

Ready-to-drink beverages require more technology. Basically, the pre-mix is prepared in a mixing tank, using an order of addition that will not create solubility problems in the finished beverage. The product is then heat-processed. A typical beverage might be hot-filled, aseptically filled, cold-filled or cold-filled with a preservative.

Oxygen removal in hot-fill beverages is often accomplished by using ascorbic acid and minimizing beverage headspace in the package. The ascorbic acid will reduce the oxygen, although off-flavors can develop from this reaction as well. Vitamin C reduction can be significant, depending on pasteurization and filling conditions. Generally, additional ascorbic acid is added to cover losses during shelf life to achieve a concentration at, or above, the level claimed at the expected sale date. Erythorbic acid, the isomer of ascorbic, tends to act as a sacrificial reductant of oxygen. Though it has no vitamin activity, it is a faster reductant and generally costs less, providing higher residuals of ascorbic acid when used in combination with ascorbic acid. Levels up to 500 ppm can be used, coupled with ascorbic acid at 250 mg/l, according to Jungk.

One avenue of opportunity to quality improvement in energy beverages is oxygen removal prior to bottling. "This step can be performed by an in-line deaerator, which will remove much of the oxygen just prior to filling," says Gary Hammond, sales manager, Tetra Pak Inc., Chicago. Solubility of ingredients added to the beverage is a critical element. PSDs are somewhat easier in that regard, as they are prepared relatively soon before use. PSD requirements are fairly high solubility, rapid solubility and/or suspension of gums and particulates, along with relatively low sediment or floating residue. Shelf stability is a lesser concern, since water is at a relatively low concentration. Materials such as oxygen-sensitive vitamins can be coated to prevent loss in packaging if necessary.

The convenience of ready-to-drink beverages is apparent, although the issue of shelf stability is more prominent. The possibility of interactions, vitamin loss, and degradation of flavors and colors, are all factors that limit the window of opportunity for these formulations. The designer's main challenge with ready-to-drink beverages is creating the most nutritionally useful product possible that also packs appeal and uniqueness.

One paramount aspect of the design process is creating a sound basis for the formulation of a "new product." Designers might be tempted to follow the crowd in working with ingredients touted to deliver certain properties, such as increasing metabolic rates to "burn fat" or improve energy utilization to the athlete's advantage. Nevertheless, the area of nutraceuticals, their efficacy and the right applications and doses of these compounds and additives must be considered logically before formulation begins.

• Photo: PMP Fermentation Products Inc.

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