CA2748983C - Containers and methods for dispensing multiple doses of a concentrated liquid, and shelf stable concentrated liquids - Google Patents

Abstract

Containers and methods are provided for dispensing a liquid concentrate utilizing one or more desirable properties including a generally consistent discharge across a range of squeeze forces, a generally consistent discharge with the same force without significant dependence on the amount of liquid concentrate in the container, a substantially dripless or leak proof outlet opening, a jet that minimizes splashing when the liquid concentrate impacts a target liquid, and a jet that maximizes mixing between the liquid concentrate and the target liquid to produce a generally homogenous mixture without the use of extraneous utensils or shaking. Also provided are liquid beverage concentrates that can be cold filled during packaging while maintaining shelf stability for at least about three months at ambient temperatures. Concentrates are provided having low pH, with or without alcohol, and preferably with buffers to allow for increased acid content at a selected pH. Acidified concentrates are also provided having reduced or substantially no water content.

Description

CONTAINERS AND METHODS FOR DISPENSING MULTIPLE DOSES OF A
CONCENTRATED LIQUID, AND SHELF STABLE CONCENTRATED LIQUIDS
Field [0001] Containers and methods for dispensing a liquid are described herein and, in particular, cqntainers and methods for dispensing multiple doses of a concentrated liquid and a concentrated liquid for use either in combination or independently.
Background [00021 Concentrated liquids can be used to decrease the size of packaging needed to supply a desired quantity of end result product. Concentrated liquids, however, can include concentrated amounts of dye so that after mixing, the resulting product has the desired coloring.
These dyes can stain surfaces, such as clothes, skin, etc., if they come into contact with the surfaces. Due to this, a container storing a concentrated liquid is undesirable if it allows the liquid concentrate to drip or otherwise leak from the container in an uncontrolled manner. One form of container releases a stream of liquid out of an opening when squeezed by a user. When this type of container is utilized to store a concentrated liquid, at least two problems can occur.
First, due to the staining problem discussed above, if the concentrated liquid is squeezed from a first container into a second container having a liquid therein, undesirable splashing can occur when the stream of concentrated liquid impacts the liquid in the second container. This splashed material can then stain the surrounding surfaces, as well as the clothes and skin of a user.
Additionally, unlike use of squeeze containers storing contents where the amount of material being dispensed can be visually assessed, such as a ketchup or mustard bottle, when dispensing a liquid concentrate into another liquid, it can be difficult for a user to assess how much concentrated liquid has been dispensed in order to achieve the desired end mixture. Yet another problem can occur as the level of concentrated liquid remaining in the container is reduced during repeated uses. in this situation, the amount of concentrated liquid dispensed using the same squeeze force can disadvantageously change significantly as the liquid concentrate level changes within the container.
- 1 - Attorney Docket No. 1410/100572 [0003] Liquids, including concentrated liquids, can also be susceptible to spoilage by a variety of microbial agents, paxticularly if packaged in a container intended for extended shelf life. Reducing food spoilage and increasing shelf life of packaged foods in the past has often involved various combinations of heat, pressure, irradiation, ultrasound, refrigeration, natural and artificial antimicrobial/preservative compositions, and the like. My useful antimicrobial process or composition can target food specific spoilage agents and minimize its effect on the food products themselves. Prior attempts have used various combinations of preservatives and pasteurization. Current trends in the art seek to reduce the amount of preservatives in food products. Pasteurization adds processing steps and added expense and energy usage to heat the compositions to pasteurizing levels.
[0004] Some attempts are known in the art to use acidic combinations since a low pH can have an antimicrobial effect. Nevertheless, for many beverages there is a difficult balance between the high acidity for desired microbial inhibition and an optimum acidity for the desired beverage flavor and stability. See generally, US 6703056 to Mehansho. Some attempts include a balance of pH and alcohol such as disclosed in JP 2000295976 to Nakamura.
Nakamura discloses antimicrobial formulations for acidic chinks having ethyl alcohol.
But the Nakamura compositions also include emulsifiers and propylene glycol. Nakamura discloses acidic drink compositions that suppress crystallization of sucrose fatty acid ester.
Nakamura does not disclose compositions having a pH less than 3.5, nor does it address shelf stable concentrates for acidic drinks.
Summary [0005] Containers and methods are provided for dispensing a liquid concentrate utilizing one or more desirable properties including a generally consistent discharge across a range of squeeze forces, a generally consistent discharge with the same force without significant dependence on the amount of liquid concentrate in the cbritainer, a substantially dripless or leak proof outlet opening, a jet that reduces splashing when the liquid concentrate impacts a target liquid, and a jet that increases mixing between the liquid concentrate and the target liquid to produce a generally homogenous mixture without the use of extraneous utensils or shaking. The container described herein includes a container body with a hinged lid having an outlet spout attached thereto. The container includes a fluid flow path having a nozzle member disposed

- 2 - Attorney Docket No. 1410/100572 thereacross to dispense a jet of liquid concentrate from the container having the one or more desirable properties. The container allows for a user to have a relatively small package a a liquid concentrate that can be dispensed in multiple doses over time into a larger quantity of fluid, e.g., water, to make a beverage.
[00061 In one form, a packaged liquid beverage concentrate includes a lidded container and a plurality of doses of liquid beverage concentrate. In this form, the lidded container includes a container body, a recloseable lid, and a nozzle member. The container body has a closed bottom end and a top end having a shoulder that narrows to a spout having an outlet opening. A sidewall, which is preferably resilient, extends between the top arid bottom ends to define an interior of the container body that is accessible through the outlet opening. The sidewall is flexible so that it can be squeezed to force the liquid beverage concentrate through the outlet opening of the spout. The sidewall further may optionally include a locator region that is inwardly indented. If present, the locator region is preferably positioned closer to the shoulder than to the bottom end of the container body. This provides a tactile indication of where force should be applied when squeezing the sidewall to force the liquid beverage concentrate from the interior of the container body and through the outlet opening of the spout, thereby improving consistency of dispensing. The recloseable lid includes a base portion configured to be attached to the spout of the container body. The base portion includes a spout with an outlet opening coinciding with the outlet opening of the spout of the container body such that the liquid beverage concentrate exits the interior of the container body through the outlet opening of the spout of the base portion. The lid further includes a cover portion that is hinged relative to the base portion to close the outlet opening of the spout of the base portion.
[0007] In another form, a packaged product includes a lidded container that includes the container body, the recloseable lid, and the nozzle member and has a plurality of doses of liquid concentrate therein. The container body has an interior to store the liquid concentrate therein.
The interior is defined by a sidewall extending between a closed first end and an at least partially open second end. The sidewall includes at least one flexible portion that is configured to deflect under pressure to force the liquid concentrate from the interior of the container body through the at least partially open second end. The sidewall further may optionally include a grip region depressed with respect to adjacent portions of the sidewall and positioned closer to the second end than the first end to indicate that squeezing force should be applied closer to the second end

- 3 - Attorney bockei No. 1410/100572 than the first end. The recloseable lid is secured to the at least partially open second end of the container body and includes a base and a cover pivotably attached to the base.
The base includes an outwardly protruding spout with an outlet opening. The spout is fluidly connected to the interior of the container body to create a fluid flow path between the interior of the container and the outlet opening such that pressure forcing the liquid concentrate from the interior of the container body forces the liquid concentrate out through the outlet opening of the spout. The nozzle member is disposed across the fluid flow path and has an opening therethrough that is configured to produce a jet of liquid concentrate having a Liquid Concentrate Performance Value of less than 4 upon application of a force on the flexible portion of the sidewall producing a mass flow rate between 1.0 g/s and 1.5 g/s, 100081 In yet another form, a method is provided to create a mixture using a jet of liquid concentrate from a container. The method starts by applying pressure to a flexible portion of a sidewall of the container, where the container has a plurality of doses of the liquid concentrate stored therein. The container further includes an outlet opening with a nozzle member disposed thereacross.. The nozzle member has an opening therein. A jet of the liquid concentrate is then dispensed from the container through the nozzle member, where the jet has a mass flow between LO g/s and 3.0 Ws, or between 1.0 g/s and 1.5 Ws. A target liquid within a target container is then impacted by the jet such that the impact does not displace a significant amount of fluid from within the target container. The target liquid and the liquid concentrate are then mixed into a generally homogeneous mixture with the jet. Pressure to create the desired dispensing flow can be a function of the fluid viscosity. The viscosity can be in the range of about 1 to about 20,000 cP, in another aspect about 1 to about 10,000 cP, in another aspect about 1 to about 1,000 cP, in another aspect about 1 to about 500 cP, and in another aspect about 1 to about 75 cP, and in yet another aspect about 1 to about 25 cP.
[0009] Suitable for use independently or in combination with the containers described herein, methods and compositions are provided for liquid beverage concentrates that can be cold filled during packaging while maintaining shelf stability for at least about three months, in another aspect at least about six months, and in another aspect at least about twelve months at ambient temperatures. By one approach, the beverage concentrates described herein can include liquid flavorings (including, for example, alcohol-containing flavorings and flavor emulsions, including nano- and micro-emulsions) and powdered flavorings (including, for example,

- 4 - Attorney Docket No. 1410/100572 extruded, spray-dried, agglomerated, freeze-dried, and encapsulated flavorings). The flavorings can be used alone or in various combinations to provide the beverage concentrate with a desired flavor profile. In one aspect, the shelf stable concentrates can be achieved through a combination of low pH and high alcohol content. For example, by one approach, the concentrate has a pH of less than about-3.5, in another aspect less than about 10 and has an alcohol content at least 1 percent by weight. In some embodiments, the compositions and methods can include a cold-filled beverage concentrate using a combination of low pH (such as less than about 3) and alcohol (preferably 5 to about 35 percent weight). In another aspect, a shelf stable liquid Concentrate can be provided with a pH of less than 3.0 and substantially no alcohol.
Advantageously, various embodiments of the drink concentrates provided herein are shelf stable at ambient temperatures for at least twelve months and do not require added preservatives or pasteurization.
[00101 In a preferred aspect, the liquid concentrates described herein include buffers. As is explained in more detail below, inclusion of buffers allows for increased acid content in comparison to an otherwise identical concentrate without buffers. If desired, the concentrate may include a water activity reducing component to provide the concentrate with a water activity of about 0.6 to about 1.0, in another aspect about 0.55 to about 0.95, and in yet another aspect about 0.6 to about 0.8. In yet another aspect, the liquid concentrate can be provided with decreased water content and substantially reduced water activity by inclusion of at least about 40 percent non-aqueous liquid to provide the liquid concentrate with a water activity of about 0.2 to about 0.7. In one aspect, various supplemental salts (such as electrolytes) can be added to about 0.01 up to about 35 percent by weight. The supplemental salt can lower the composition's water activity to further provide antimicrobial stability.
[0011] The liquid beverage concentrate composition that can be shelf stable for at least 12 months can be concentrated to about 25 to 500 times and in another aspect at least 75 times such that the concentrate will form 1/75 or less of a ready-to-drink beverage (and preferably up to 100 times, such that the concentrate will form 1/100 or less of the beverage). In another aspect, the concentrate can be concentrated between about 40 to 500 times, in another aspect about 75 to 160 times, and have a pH between about 1,4 to about 3.5 and a water activity in the range of about 0.6 up to 1.0, in another aspect about 0.55 to about 0.95, in another aspect about 0.75 to about 1.0, in another aspect about 0.6 to about 0.8, and in another aspect about 0.8.

- 5 - Attorney Docket No. 1410/100572 [00121 The concentrates can contain any combination of additives or ingredients such as water, flavoring, nutrients, coloring, sweetener, salts, buffers, gums, caffeine, stabilizers, and the like. Optional preservatives, such as sorbate or benzoate can be included, but, at least in some embodiments, are not required to maintain shelf stability. The pH can be established using any combination of food-grade acid, such as but not limited to citric acid, malic acid, succinic acid, acetic acid, hydrochloric acid, adipic acid, tartaric acid, fumaric acid, phosphoric acid, lactic acid, or any other food grade organic or inorganic acid. By one approach, acid selection can be a function of the desired concentrate pH and desired taste of the diluted ready-to-drink product.
[0013] Buffers can also be used to regulate the pH of the concentrate, such as the conjugated base of any acid, e.g., sodium citrate, potassium citrate, acetates and phosphates. The concentrates can have a buffer for the acid with a total acid:buffer weight ratio range of about I:1 or higher, such as 1:1 to 4000:1, preferably about 1:1 to about 40:1, and most preferably about 7:1 to about 15:1.
[0014] In another aspect, the liquid concentrate can be provided with decreased water content and substantially reduced water activity, whereby non-aqueous liquid is used in place of at least a portion of the water content of the concentrate. By one approach, at least about 40 percent non-aqueous liquid to provide the liquid concentrate with a water activity of about 0.2 to about 0.7. The liquid concentrates include about 5 to about 30 percent acid.
[00151 In yet another aspect, the disclosure relates to shelf-stable, non-aqueous, liquid, flavored concentrates and methods for making them. It has been surprisingly found that liquid concentrates, particularly those comprising acidulant and flavoring, can be produced in, the substantial absence of water to overcome flavor stability problems associated with aqueous concentrates at the same concentration factor. By one approach, non-aqueous liquid .concentrates can be provided by using non-aqueous liquids as liquid media in the substantial absence of water to prepare acidified liquid concentrates that can be diluted to provide a flavored final beverage.
[0016] Methods to make the concentrates are also provided. The method generally includes mixing about 5.0 to about 30.0 percent acid, about 0.5 to about 10.0 percent buffer, about 1.0 to about 30.0 percent flavoring; and about 30 to about 80 percent water to provide a flavored beverage concentrate having a pH of about 1.4 to about 3Ø In one aspect, the beverage concentrate includes at least 5 percent alcohol. In another aspect, the acid and buffer are

- 6 - Attorney Docket No. 1410/100572 provided in a ratio effective to provide the concentrate with at least about 5 percent more acid than an otherwise identical non-buffered concentrate having the same pH. The concentrates can be packaged in an airtight container without pasteurization.
[0016a] In accordance with another aspect, there is provided a flavored beverage concentrate having a pH of about 1.4 to about 2.7, the flavored beverage concentrate comprising:
about 15.0 to about 30.0 percent acid by weight;
greater than 0 to about 10.0 percent buffer by weight; and about 1.0 to about 30.0 percent flavoring by weight;
the acid and buffer included in a ratio of about 1:1 to about 60:1, the ratio of the acid and buffer effective to provide the concentrate with at least 5 percent more acid by weight than an otherwise identical non-buffered concentrate having the same p1 I.
[0016111 In accordance with a further aspect, there is provided a method of preparing a flavored beverage concentrate having a pH of about 1.4 to about 2.7, the method comprising mixing:
About 15.0 to about 30.0 percent acidulant by weight;
about 0.5 to about 10.0 percent buffer by weight; and about 1.0 to about 30.0 percent flavoring by weight;
the acid and buffer included in a ratio of about 1:1 to about 60:1, the ratio of the acid and buffer effective to provide the concentrate with at least 5 percent more acid by weight than an otherwise identical non-buffered concentrate having the same pH.
[0016c] In accordance with another aspect, there is provided a flavored beverage concentrate having a pH of about 1.9 to about 2.4, the flavored beverage concentrate comprising:
about 30 to about 65 percent water by weight;
about 15.0 to about 30.0 percent acid by weight;
greater than 0 to about 10.0 percent buffer by weight selected from the group consisting of a potassium salt of an acid, a sodium salt of an acid, and combination thereof; and about 1.0 to about 30.0 percent flavoring by weight;

- 7 -the acid and buffer included in a ratio of about 1:1 to about 60:1, the ratio of the acid and buffer selected to provide the concentrate with at least 5 times more acid than an otherwise identical non-buffered concentrate having the same pH, and the concentrate having a concentration such that when diluted at a ratio of about 1:75 to about 1:160 to provide a beverage, the concentrate delivers about 0.01 to 0.8 percent acid by weight of the beverage made by the flavored beverage concentrate.
10016d1 In accordance with a further aspect, there is provided a flavored beverage concentrate having a pH of about 1.9 to about 2.4, the flavored beverage concentrate comprising:
about 30 to about 65 percent water by weight;
about 15.0 to about 30.0 percent acid by weight;
greater than 0 to about 3.0 percent buffer by weight selected from the group consisting of a potassium salt of an acid, a sodium salt of an acid, and combination thereof; and about 1.0 to about 30.0 percent flavoring by weight comprising a flavor key and alcohol;
the acid and buffer included in a ratio of about 1:1 to about 60:1, and the concentrate having a concentration such that when diluted at a ratio of about 1:75 to about 1:160 to provide a beverage, the concentrate delivers about 0.01 to 0.8 percent acid by weight of the beverage made by the flavored beverage concentrate.
[0016e] In accordance with another aspect, there is provided a packaged flavored liquid beverage concentrate comprising:
a container body having a closed bottom end, a top end with a neck defining an outlet opening and a sidewall extending between the top and bottom ends to define an interior of the container body accessible through the outlet of the top end, the sidewall being flexible and resilient, the sidewall including opposing front and rear walls and a pair of opposing end walls extending therebetween, the opposing front and rear walls having a maximum width that is greater than a maximum width of the end walls;
- 7a -a flavored liquid beverage concentrate in the interior of the container body comprising:
about 30 to about 65 percent water by weight;
about 15 to about 30 percent acid by weight;
greater than 0 to about 10 percent buffer by weight, the buffer selected from the group consisting of a potassium salt of an acid, a sodium salt of an acid, and combination thereof; and about 1 to about 30 percent flavoring by weight, the concentrate having a pH of about 1.9 to about 2.4 and a viscosity of about 1 to about 75 cP when measured at 20 C., and the concentrate having a concentration such that, when diluted at a ratio of about 1:75 to about 1:160 to provide a beverage, the concentrate delivers about 0.01 to about 0.8 percent acid by weight of the beverage made by the flavored beverage concentrate;
a lid attached to the neck of the container body and defining an exit path aligned with the outlet opening of the container body and through which the flavored liquid beverage concentrate can be dispensed; and a valve supported by the lid and disposed in the exit path, the valve movable from a closed position, whereby flow of flavored liquid beverage concentrate through the exit path is substantially blocked when the sidewall of the container body is unsqueezed, to an open position, whereby the flavored liquid beverage concentrate from the interior of the container body can be dispensed in a jet when the front and rear walls of the sidewall of the container body are squeezed.
[00161] In accordance with a further aspect, there is provided a packaged flavored liquid beverage concentrate comprising:
a container body having a closed bottom end, a top end with a neck defining an outlet opening and a sidewall extending between the top and bottom ends to define an interior of the container body accessible through the outlet of the top end, the sidewall being flexible and resilient, the sidewall including opposing front and rear walls and a - 7b -pair of opposing end walls extending therebetween, the opposing front and rear walls having a maximum width that is greater than a maximum width of the end walls;
a flavored liquid beverage concentrate in the interior of the container body comprising:
about 30 to about 65 percent water by weight;
about 15 to about 30 percent acid by weight;
greater than 0 to about 10 percent buffer by weight, the buffer selected from the group consisting of a potassium salt of an acid, a sodium salt of an acid, and combination thereof; and about 1 to about 30 percent flavoring by weight, the concentrate having a viscosity of about 1 to about 75 cP when measured at C., the amount of acid and buffer selected to provide a pH of less than about 2.4 and to avoid substantial flavor degradation for at least three months storage at ambient temperature, and the concentrate having a concentration such that, when diluted at a ratio of about 1:75 to about 1:160 to provide a beverage, the concentrate delivers about 0.01 to about 0.8 percent acid by weight of the beverage made by the flavored beverage concentrate;
a flip top cap having a base attached to the neck of the container body and defining an exit path aligned with the outlet opening of the container body and through which the flavored liquid beverage concentrate can be dispensed and a cover connected to the base by a hinge; and a valve supported by the flip top cap and disposed in the exit path, the valve movable from a closed position, whereby flow of flavored liquid beverage concentrate through the exit path is substantially blocked when the sidewall of the container body is unsqueezed, to an open position, whereby the flavored liquid beverage concentrate from the interior of the container body can be dispensed in a jet when the front and rear walls of the sidewall of the container body are squeezed.
[0016g] In accordance with another aspect, there is provided a packaged flavored liquid beverage concentrate comprising:
- 7c -a container body having a closed bottom end, a top end with a neck defining an outlet opening and a sidewall extending between the top and bottom ends to define an interior of the container body accessible through the outlet of the top end, the sidewall being flexible and resilient, the sidewall including opposing front and rear walls and a pair of opposing end walls extending therebetween, the opposing front and rear walls having a maximum width that is greater than a maximum width of the end walls, the neck having one or more axially extending and outwardly projecting protuberances and a radially projecting ramp extending partially about the circumference of the neck;
a flavored liquid beverage concentrate in the interior of the container body comprising:
about 30 to about 65 percent water by weight;
about 15 to about 30 percent acid by weight;
greater than 0 to about 10 percent buffer by weight, the buffer selected from the group consisting of a potassium salt of an acid, a sodium salt of an acid, and combination thereof; and about 1 to about 30 percent flavoring by weight;
the concentrate having a viscosity of about 1 to about 73 cP when measured at C., the acid and buffer included in amounts to provide a ratio of acid to buffer of about 1:1 to about 60:1, the amounts of acid and buffer selected to provide the concentrate with a pH of less than about 2.4 and to avoid substantial flavor degradation for at least three months storage at ambient temperature, and the concentrate having a concentration such that, when diluted at a ratio of about 1:75 to about 1:160 to provide a beverage, the concentrate delivers about 0.01 to about 0.8 percent acid by weight of the beverage made by the flavored beverage concentrate;
a lid having a base attached to the neck of the container body and defining an exit path aligned with the outlet opening of the container body and through which the flavored liquid beverage concentrate can be dispensed, the base having portions that are substantially flush with the adjacent portions of the sidewall of the container body in a preferred orientation, the base having an inner skirt with an inwardly extending rib - 7d -configured for attaching the base to the neck of the container body, the inner skirt having one or more axially extending slots each configured to receive one of the protuberances of the neck to restrict rotation of the base relative to the container body and maintain the base in the preferred orientation; and a valve supported by the lid and disposed in the exit path, the valve movable from a closed position, whereby flow of flavored liquid beverage concentrate through the exit path is substantially blocked when the sidewall of the container body is unsqueezed, to an open position, whereby the flavored liquid beverage concentrate from the interior of the container body can be dispensed in a jet when the front and rear walls of the sidewall of the container body are squeezed.
10016h1 In accordance with a further aspect, there is provided a flavored liquid beverage concentrate comprising:
from 15 percent to 30 percent by weight acid;
from 1 percent to 30 percent by weight flavoring: and greater than 0 to 10 percent by weight buffer, wherein the flavored beverage concentrate has a pH of from 1.7 to 2.7.
[00161] In accordance with another aspect, there is provided a flavored liquid beverage concentrate comprising:
from 15 percent to 30 percent by weight acid;
from 1 percent to 30 percent by weight flavoring; and greater than 0 to 10 percent by weight buffer, wherein the flavored beverage concentrate has a pH of from 1.4 to 3Ø
10016j1 In accordance with a further aspect, there is provided a flavored liquid beverage concentrate comprising:
sweetener;
from 15 percent to 30 percent by weight acid;
from 1 percent to 30 percent by weight flavoring; and 0.5 to 5 percent by weight buffer, the buffer selected from the group consisting of a potassium salt of an acid, a sodium salt of an acid, and combinations thereof, and the acid and buffer provided in a weight ratio of at least 1:1, - 7e-wherein the flavored beverage concentrate has a pH of from 1.6 to 2.7.
10016k1 In accordance with another aspect, there is provided a flavored liquid beverage concentrate comprising:
water; 15 to 40 weight percent acid; greater than 0 to 10 weight percent buffer, the buffer is selected from the group consisting of a potassium salt of an acid, a sodium salt of an acid, and combinations thereof; 1 to 30 weight percent flavoring; and the acid and the buffer in amounts to provide a weight ratio of acid to buffer of at least 1:1;
the flavored liquid beverage concentrate comprising amounts of the acid and the buffer and having a pH from 1.4 to 2.7 that avoid substantial degradation of the flavoring for at least three months storage at ambient temperature;
the flavored liquid beverage concentrate having a viscosity from 1 to 75 cP
when measured at 20 C;
a sweetener, the sweetener selected from the group consisting of honey, erythritol, sucralose, aspartame, stevia, saccharine. luo han guo, neotame, sucrose, rebaudiosidc A. fructose, cyclamate, acesulfame potassium and combinations thereof; and the flavored liquid beverage concentrate having a concentration such that, when diluted with water at a ratio of 1:75 to 1:160 to provide a beverage, the concentrate delivers 0.1 to 0.8 weight percent acid of the beverage made by diluting the flavored liquid beverage concentrate.
[00161] In accordance with a further aspect, there is provided a flavored liquid beverage concentrate comprising:
water; flavoring; 15 to 40 weight percent acid; and buffer, the buffer is selected from the group consisting of a potassium salt of an acid, a sodium salt of an acid, and combinations thereof; and an acid to buffer weight ratio of at least 1:1;
a pH from 1.4 to 2.7;
the flavored liquid beverage concentrate having a viscosity from 1 to 75 cP
when measured at 20 C;
a non-nutritive sweetener, the non-nutritive sweetener selected from the group consisting of sucralose. aspartame, stevia, saccharine, luo han guo, neotame, rebaudioside A, cyclamate, acesulfame potassium and combinations thereof; and the flavored liquid beverage concentrate having a concentration such that, when diluted with water at a ratio of 1:75 to 1:160 to provide a beverage, the concentrate delivers 0.1 to U.S percent acid by weight of the beverage made by diluting the flavored liquid beverage concentrate.
[0016m] In accordance with another aspect, there is provided a flavored liquid beverage concentrate comprising:
water;
sweetener;
15 to 40 weight percent acid;
1 to 10 weight percent buffer, the buffer selected from the group consisting of a potassium salt of an acid, a sodium salt of an acid, and combinations thereof, and the weight ratio of acid to buffer being at least 1:1;
1 to 30 weight percent flavoring;
the flavored liquid beverage concentrate comprising amounts of the acid and the buffer and having a pH from 1.4 to 2.7 that avoid substantial degradation of the flavoring for at least three months storage at ambient temperature; and the flavored liquid beverage concentrate having a viscosity from 1 to 25 cP
when measured at 20 C.
Brief Description of the Drawings [0017] FIGURE 1 is a perspective view of a container showing a lid in a closed position:
[0018] FIGURE 2 is a schematic perspective view of the container of FIGURE
1 being squeezed to dispense a jet of liquid therefrom into a container housing a second liquid;
[0019] FIGURE 3 is an enlarged top plan view of a spout and nozzle of the lid of FIGURE 1;
[0020] FIGURE 4 is an enlarged top plan view of a spout and nozzle of the lid of FIGURE 1;
[0021] FIGURE 5 is a perspective view of an alternative container showing a lid in a closed position;
- 7g -[0022] FIGURE 6 is a perspective view of an alternative container showing a lid in a closed position;
[0023] FIGURE 7 is a bottom perspective of a representation of the results of the mixing ability test for tested nozzles showing beakers with varying levels of mixture;
[0024] FIGURE 8 is a top plan view of a representation of the results of an impact splatter test for a tested nozzle showing a coffee filter with splatter marks thereon;
[0025] FIGURE 9 is atop plan view of a representation of the results of an impact splatter test for a tested nozzle showing a coffee filter with splatter marks thereon;
[0026] FIGURE 10 is a top plan view of a representation of the results of an impact splatter test for a tested nozzle showing a coffee filter with splatter marks thereon;
[0027] FIGURE 11 is a top plan view of a representation of the results of an impact splatter test for a tested nozzle showing a coffee filter with splatter marks thereon;
[0028] FIGURE 12 is a top plan view of a representation of the results of an impact splatter test for a tested nozzle showing a coffee filter with splatter marks thereon;
- 7h -[0029] FIGURE 13 is a top plan view of a representation of the results of an impact splatter test for a tested nozzle showing a coffee filter with splatter marks thereon;
[0030] FIGURE 14 is a top plan view of a representation of the results of an impact splatter test for a tested nozzle showing a coffee filter with splatter marks thereon;
[0031.] FIGURE 15 is a graph showing Mixing Ability Value and Impact Splash Factor for tested nozzles;
[0032] FIGURE 16 is a graph showing the difference of the Mass Flow between easy and hard forces for tested nozzles;
(0033] FIGURE 17 is a graph showing the difference of the Momentum-Second between easy and hard forces for tested nozzles;
[0034] FIGURE 18 is a graph showing the maximum difference between two Linearity of Flow test data points for tested nozzles;
[0035] FIGURE 19 is an exploded perspective view of a container and lid in accordance with another exemplary embodiment; and [0036] FIGURE 20 is a perspective view of the underside of the lid of FIGURE 19.
Detailed Description [0037] A container 10 and methods are provided for dispensing a liquid concentrate in a desirable manner. Desirable properties include, for example, generally consistent discharge across a range of squeeze forces, generally consistent discharge with the same force without significant dependence on the amount of liquid concentrate in the container, a substantially dripless or leak proof outlet opening, a jet that limits splashing when the liquid concentrate enters another liquid, and a jet that promotes mixing between the liquid concentrate and the other liquid. The container 10 utilizes some or all of these properties while dispensing a jet of the liquid concentrate into a target container having a target liquid therein. The container 10 described herein dispenses the liquid concentrate in such a way as to enter the target liquid without substantial splashing or splatter while also causing sufficient turbulence or mixing within the target container between the liquid concentrate and the target liquid to form a generally homogenous end mixture without the use of extraneous utensils or shaking.

- 8 - Attorney Docket No. 1410/100572 [0038] Referring now to FIGS. 1-6, exemplary forms of the container 10 are shown with at least some, and preferably all, of the above properties. The container includes a closed first end 12 and an at least partially open second end 14 configured to be securable to a closure 16.
The first and second ends 12, 14 are connected by a generally tubular sidewall 18, which can take any suitable cross section, including any polygonal shape, any curvilinear shape, or any combination thereof, to form an interior. Preferably, the container 10 is sized to include a plurality of serving sizes of liquid concentrate 20 therein. In one example, a serving size of the liquid concentrate 20 is approximately 2 cubic centimeters (cc) per 240 cc of beverage and the container 10 is sized to hold approximately 60 cc of the liquid concentrate 20. In another example, the container 10 could contain approximately 48 cc of the liquid concentrate 20.
[0039] Example shapes of the container 10 are illustrated in FIGS. 1, 3, and 4. In FIGS.
1 and 5, the illustrated container 10 includes the first end 12, which acts as a secure base for the container 10 to rest upon. The sidewall 18 extends generally upward from the base to the second end 14. As discussed above, the closure 16 is secured to the second end 14 by any suitable mechanism, including, for example, a threaded neck, a snap-fit neck, adhesive, ultrasonic welding, or the like. In the preferred form, the second end 14 includes an upwardly facing shoulder that tapers to a spout configured to connect with the closure 16 by snap-fit, In one example in FIG. 1, the container 10 can be generally egg-shaped where front and rear surfaces 21 curve generally outwardly and provide an ergonomic container shape. In another example in FIG. 6, the sidewall 18 includes front and rear surfaces 23 that are generally drop-shaped so that the container 10 has an oblong cross-section.
[00401 Alternatively, as shown in FIG. 5, the container 10 can be configured to rest on the closure 16 attached to the second end 14. In this form, the closure 16 has a generally flat top surface so that the container 10 can securely rest on the closure 16.
Additionally, because the first end 12 is not required to provide a base for the container 10, the sidewall 18 of this form can taper as the sidewall 18 transitions from the second end 14 to the first end 12 to form a narrow first end 12, such as in the rounded configuration shown in FIG, 5. The sidewall 18 may further include a recessed panel 25 therein, which can be complementary to the shape of the sidewall 18 in a front view, such as an inverted drop shape shown in FIG. 5.
[00411 Additionally, as shown in FIGS. 5 and 6, the sidewall 18 may further optionally

- 9 - Attorney Docket No. 1410/100572 include a depression 22 to act as a grip region. In one form, the depression 22 is generally horizontally centered on the sidewall 18 of the container 10. Preferably, if present, the depression 22 is positioned closer to the second end 14 than the first end 12.
This is preferable because as the liquid concentrate 20 is dispensed from the container 10, headspace is increased in the container 10 which is filled with air. The liquid concentrate 20 is dispensed in a more uniform manner if pressure is applied to locations of the container 10 where the liquid concentrate 20 is present rather than places where the headspace is present.
When dispensing the liquid concentrate 20, the container 10 is turned so that the second end 14 and the closure 16 are lower than the first end 12, so the first end 12 will enclose any air in the container 10 during dispensing. So configured, the depression 22 acts as a thumb or finger locator for a user to utilize to dispense the liquid concentrate 20. As illustrated, the depression 22 may be generally circular; however, other shapes can be utilized, such as polygons, curvilinear shapes, or combinations thereof.
[0042] Exemplary embodiments of the closure 16 are illustrated in FIGS. 1-6. In these embodiments, the closure 16 is a flip top cap having a base 24 and a cover 26 An underside of the base 24 defines an opening therein configured to connect to the second end 14 of the container 10 and fluidly connect to the interior of the container 10. A top surface 28 of the base 24 includes a spout 30 defining an outlet opening 31 extending outwardly therefrom. The spout 30 extends the opening defined by the underside of the base 24 to provide an exit or fluid flow path for the liquid concentrate 20 stored in the interior of the container 10.
10043) By one approach, the spout 30 includes a nozzle 32 disposed therein, such as across the fluid flow path, that is configured to restrict fluid flow from the container 10 to form a jet 34 of liquid concentrate 20. FIGS. 3 and 4 illustrate example forms of the nozzle 32 for use in the container 10. In FIG. 3, the nozzle 32 includes a generally flat plate 36 having a hole, bore, or orifice 38 therethrough. The bore 38 may be straight edged or have tapered walls.
Alternatively, as shown in FIG. 4, the nozzle 32 includes a generally flat, flexible plate 40, which may be composed of silicone or the like, having a plurality of slits 42 therein, and preferably two intersecting slits 42 forming four generally triangular flaps 44. So configured, when the container 10 is squeezed, such as by depressing the sidewall 18 at the recess 22, the liquid concentrate 20 is forced against the nozzle 32 which outwardly displaces the flaps 44 to allow the liquid concentrate 20 to flow therethrough. The jet 34 of liquid concentrate formed by the

- 10 - Attorney Docket No. 1410/100572 nozzle 32 combines velocity and mass flow to impact a target liquid 43 within a target container 45 to cause turbulence in the target liquid 43 and create a generally uniform mixed end product without the use of extraneous utensils or shaking.
[0144] The cover 26 of the closure 16 is generally dome-shaped and configured to fit over the spout 30 projecting from the base 24. In the illustrated form, the lid 26 is pivotably connected to the base 24 by a hinge 4-6. The lid 26 may further include a stopper 48 projecting from an interior suurface 50 of the lid. Preferably, the stopper 48 is sized to fit snugly within the spout 30 to provide additional protection against unintended dispensing of the liquid concentrate 20 or other leakage. Additionally in one form, the lid 26 can be configured to snap fit with the base 24 to close off access to the interior 19 of the container 10. In this form, a recessed portion 52 can be provided in the base 24 configured to be adjacent the cover 26 when the cover 26 is pivoted to a closed position. The recessed portion 52 can then provide access to a ledge 54 of the cover 26 so that a user can manipulate the ledge 54 to open the cover 26.
[0045] An alternative exemplary embodiment of a container 110 is similar to those of FIGS. 1-6, but includes a modified closure 116 and modified neck or second end 114 of the container 110 as illustrated in FIGS. 19 and 20. Like the foregoing embodiment, the closure of the alternative exemplary embodiment is a flip top cap having a base 124 and a hinged cover 126. An underside of the base 124 defines an opening therein configured to connect to the second end 114 of the container 110 and fluidly connect to the interior of the container 110. A
top surface 128 of the base 124 includes a spout 130 defining an outlet opening 131 extending outwardly therefrom. The spout 130 extends from the opening defined by the underside of the base 124 to provide an exit or fluid flow path for the liquid concentrate stored in the interior of the container 110. The spout 130 includes a nozzle 132 disposed therein, such as across the fluid flow path, that is configured to restrict fluid flow from the container 110 to form a jet of liquid concentrate. The nozzle 132 can be of the types illustrated in FIGS. 3 and 4 and described herein.
[0046] Like the prior embodiment, the cover 126 of the closure 116 is generally dome shaped and configured to fit over the spout 130 projecting from the base 124.
The lid 126 may further include a stopper 148 projecting from an interior surface 150 of the lid. Preferably, the stopper 148 is sized to snugly fit within the spout 130 to provide additional protection against

- 11 - Attorney Docket No. 1410/100572 unintended dispensing of the liquid concentrate or other leakage. The stopper 148 can be a hollow, cylindrical projection, as illustrated in FIGS. 19 and 20. An optional inner plug 149 can be disposed within the stopper 148 and may project further therefrom. The inner plug 149 can contact the flexible plate 40 of the nozzle 32 to restrict movement of the plate 40 from a concave orientation, whereby the flaps are closed, to a convex orientation, whereby the flaps are at least partially open for dispensing. The inner plug 149 can further restrict leakage or dripping from the interior of the container 110. The stopper 148 arid/or plug 149 cooperate with the nozzle 132 and/or the spout 130 to at least partially block fluid flow.
[0047] The stopper 148 can be configured to cooperate with the spout 130 to provide one, two or more audible and/or tactile responses to a user during closing.
For example, sliding movement of the rearward portion of the stopper 148 past the rearward portion of the spout 130¨closer to the hinge¨can result in an audible and tactile response as the cover 126 is moved toward a closed position. Further movement of the cover 126 toward its closed position can result in a second audible and tactile response as the forward portion of the stopper slides past a forward portion of the spout 130¨on an opposite side of the respective rearward portions from the hinge. Preferably the second audible and tactile response occurs just prior to the cover 126 being fully closed. This can provide audible and/or tactile feedback to the user that the cover 126 is closed.
[0048] The cover 126 can be configured to snap fit with the base 124 to close off access to the interior of the container 110. In this form, a recessed portion 152 can be provided in the base 124 configured to be adjacent the cover 126 when the cover 126 is pivoted to a closed position. The recessed portion 152 can then provide access to a ledge 154 of the cover 126 so that a user can manipulate the ledge 154 to open the cover 126, [0049] To attach the closure 116 to the neck 114 of the container 110, the neck 114 includes a circumferential, radially projecting inclined ramp 115. A skirt 117 depending from the underside of the base 124 of the closure 116 includes an inwardly extending rib 119. The rib 119 is positioned on the skirt 117 such that it can slide along and then to a position past the ramp 115 to attach the closure 116 to the neck 114. Preferably, the ramp 115 is configured such that lesser force is required to attach the closure 116 as compared to remove the closure 116. In order to limit rotational movement of the closure 116 once mounted on the container 110, one or more

- 12- Attorney Docket No. 14101100572 axially extending and outwardly projecting protuberances 121 are formed on the neck 114. Each protuberance 121 is received within a slot 123 formed in the skirt 117 of the closure 116.
Engagement between side edges of the protuberance 121 and side edges of the slot 123 restrict rotation of the closure 116 and maintain the closure 116 in a preferred orientation, particularly suitable when portions of the closure 116 is designed to be substantially flush with the sidewall 118 of the container 110. In the exemplary embodiment of FIGS. 19 and 20, two protuberances 121 and two slots 123, each spaced 180 degrees apart.
[0050] The combination of the nozzle 132 and the cover 126 with the stopper 148 and inner plug 149, as illustrated in FIGS. 19 and 20, advantageously provides multiple layers of protection against leakage, which is particularly important when used in combination with the foregoing beverage concentrates. This exceptional protection is evident when compared with a screw-type cap, such as can be found on a bottle of Visine, but is much easier to use, e.g., a flip top lid versus a screw cap. As set forth in below Table 1, when the nozzle V21_070 is used in the container the amount of oxygen that enters the closed container over time is comparable to that of the screw-cap Visine bottle.
Table I: Barrier properties measured as amount of oxygen entering over time Day _ _ 1 2 4 10:30 11:15 12:00 10:00 4:00 10:30 Sample Variable 0.1.011, Oxygen _ Oxygen Oxygen Oxygen Oxygen Oxygen V21_07 1 0.14 , 0.15 0.19 2.04 2.15 2.87 0 2 0.02 0.11 0.18 3.21 3.4 4.61 Containe . -I 3 0.04 0.07 0.09 1.12 , 1.2 1.65 1 0.05 0.09 0.13 2.56 2.77 4.1 Visine 2 0.15 0.16 0.18 2.25 2.43 --3.58 -100511 The containers described herein may have resilient sidewalls that permit them to be squeezed to dispense the liquid concentrate or other contents. By resilient, it is meant that they return to or at least substantially return to their original configuration when no longer squeezed. Further, the containers may be provided with structural limiters for limiting displacement of the sidewall, i.e., the degree to which the sidewalls can be squeezed. This can advantageous contribute to the consistency of the discharge of contents from the containers. For

- 13 - Attorney Docket No. 1410/100572 example, the foregoing depression can function as a limiter, whereby it can contact the opposing portion of the sidewall to limit further squeezing of opposing sidewall portions together. The depth.and/or thickness of the depression can be varied to provide the desired degree of limiting.
Other structural protuberances of one or both sidewalls (such as opposing depressions or protuberances) can function as limiters, as can structural inserts.
[0052] Advantages and embodiments of the container described herein are further illustrated by the following examples; however, the particular conditions, processing schemes, materials, and amounts thereof recited in these examples, as well as other conditions and details, should not be construed to limit this method and apparatus.
[0053] Tests were performed using a variety of nozzles as the discharge opening in a container made from high-density polyethylene (HOPE) and ethylene vinyl alcohol (EVOH) with a capacity of approximately 60 cc. Table 2 below shows the nozzles tested and the abbreviation used for each.
Table 2: Nozzles Tested Long Name Abbreviation _ .
SLA Square Edge Orifice 0.015" 0_015 SLA Square Edge Orifice 0.020" 0_020 SLA Square Edge Orifice 0.025" O_025 LMS V21 Engine 0.070" X Slit V21_070 LMS V21 Engine 0.100" X Slit V21_100 LMS V21 Engine 0.145" X Slit V21_145 LMS V21 Engine 0.200" X Slit V2.1_200 10054] The SLA Square Edge Orifice nozzles each have a front plate with a straight-edged circular opening therethrough, and were made using stereolithography.
The number following the opening identification is the approximate diameter of the opening. The LMS refers to a silicone valve disposed in a nozzle having an X shaped slit therethrough, and are available

- 14 - Attorney Docket No. 1410/100572 from Liquid Molding Systems, Inc. ("LMS") of Midland, Michigan. The slit is designed to flex to allow product to be dispensed from the container and at least partially return to its original position to seal against unwanted flow of the liquid through the valve. This advantageously protects against dripping of the liquid stored in the container, which is important for liquid concentrates, as discussed above. The number following is the approximate length of each segment of the X slit. When combined with the containers described herein, the valve is believed to permit atmospheric gases to flow into the container body during a cleaning phase when the squeeze force is released effective to clean the valve and upstream portions of an exit path through the container and/or closure. Further, such a combination is believed to provide for controllable flow of the concentrate when the valve is generally downwardly directed such that gases which enter during the cleaning phase are remote from the exit path.
Another suitable valve is the LMS V25 Engine 0.070 X Slit, (00551 An important feature for the nozzle is the ability to mix the dispelled liquid concentrate with the target liquid, usually water, using only the force created by spraying the liquid concentrate into the water. Acidity (pH) levels can be utilized to evaluate how well two liquids have been mixed. For example, a liquid concentrate poured from a cup leaves distinct dark and light bands. A jet of the liquid concentrate, however, tends to shoot to the bottom of the target container and then swirl back up to the top of the target liquid, which greatly reduces the color difference between the bands. Advantageously, pH levels can also be utilized in real time to determine mixture composition. Testing included dispensing 4 cc of liquid concentrate in 500 ml of DI H20 at TOM temperature of 25 degree Celsius. The pour was done from a small shot glass, while the jet was produced by a 6 cc syringe with an approximately 0.050 inch opening.
Mixing refers to a Magnastir mixer until steady state was achieved.

- 15 - Attorney Docket No. 1410/100572 Table 3: pH Mixing Data Pour Jet Rep 1 Rep 2 Slow (-1.5 s) Med (-1 s) Fast (-0.5 s) Time Bottom Top BottomiTop Bottom Top Bottom Top Bottom Top 0 5.42 5,34 5.40 5.64 5.50 5.54 5.54 5.48 5,56 5.59 3.57 4.90 3.52 5.00 3.19 4.10 3.30 3.70 2.81 2.90 3.37 4.70 3.33 4.80 2.97 3.20 3.25 3.45 2,78 2.80 3.33 4.70 3.22 4.70 3.00 3.10 3.27 3.40 2.77 2.78 3.32 4.60 3.16 4.70 3.01 3.10 3.13 3.30 2.75 2_80 3.31 4.60 3.12 4.70 3.01 3.08 3.08 3.20 2.74 2.80 3.31 4.50 3.10 4.70 3.01 3.07 3.06 3_18 2.73 2.75 -3.30 4.30 3.09 4.70 3.00 3.06 3.05 3.17 2.72 2.75 3.28 4.25 3.10 430 3.00 3.07 3.06 3.17 2.71 2.70 Mixed 2.78 2.70 2.67 2.70 2.65 100561 After forty seconds, the pour produces results of 3.28 on the bottom and 4.25 on the top in the first rep and 3.10 and 4.70 on the top in the second rep. The jet, however, was tested using a slow, a medium, and a fast dispense. After forty seconds, the slow dispense resulted in a 3.07 on the bottom and a 3.17 on the top, the medium dispense resulted in a 3.06 on the bottom and a 3,17 on the top, and the fast dispense resulted in a 2.71 on the bottom and a 2.70 on the top. Accordingly, these results show the effectiveness of utilizing a jet of liquid concentrate to mix the liquid concentrate with the target liquid. An effective jet of liquid concentrate can therefore provide a mixture having a variance of pH between the top and the bottom of a container of approximately 0.3. In fact, this result was achieved within 10 seconds of dispense.
[00571 Accordingly, each nozzle was tested to determine a Mixing Ability Value. The

- 16 - Attorney Docket No. 1410/100572 Mixing Ability Value is a visual test measured on a scale of 1-4 where 1 is excellent, 2 is good, 3 is fair, and 4 is poor. Poor coincides with a container having unmixed layers of liquid, i.e., a water layer resting on the liquid concentrate layer, or an otherwise inoperable nozzle. Fair coincides with a container having a small amount of mixing between the water and the liquid concentrate, but ultimately having distinct layers of liquid concentrate and water, or the nozzle operates poorly for some reason. Good coincides with a container having desirable mixing over more than half of the container while also having small layers of water and liquid concentrate on either side of the mixed liquid. Excellent coincides with a desirable and well mixed liquid with no significant or minor, readily-identifiable separation of layers of liquid concentrate or water.
[0058] The test dispensed 4 cc of liquid concentrate, which was 125g citric acid in 500 g H20 5% SN949603 (Flavor) and Blue #2 1.09 glee, into a glass 250 ml Beaker having 240 ml of water therein. The liquid concentrate has a viscosity of approximately 4 centipoises. Table 4A
below shows the results of the mixing test and the Mixing Ability Value of each nozzle.
Table 4A: Mixing Ability Value of each nozzle Nozzle Mixing Ability Value 0_015 3 0_020 2 0_025 1 V21_070 1 V21_100 1 V21_145 2 V21_200 2 [0059] As illustrated in FIG. 7, a representation of the resulting beaker of the mixing ability test for each tested nozzle is shown. Dashed lines have been added to indicate the approximate boundaries between readily-identifiable, separate layers. From the above table and the drawings in FIG. 7, the 0.025 inch diameter Square Edge Orifice, the 0.070 inch X Slit, and

- 17 - Attorney Docket No. 1410/100572 the 0.100 inch X Slit all produced mixed liquids with an excellent Mixing Ability Value where the beaker displayed a homogeneous mixture with a generally uniform color throughout. The 0.020 inch diameter Square Edge Orifice, the 0.145 inch X Slit, and the 0.200 inch X Slit produced mixed liquids with a good Mixing Ability Value, where there were small layers of water and liquid concentrate visible after the 4 cc of liquid concentrate had been dispensed. The 0.015 inch Square Edge Orifice produced a mixed liquid that would have qualified for a good Mixing Ability Value, but was given a poor Mixing Ability Value due to the amount of time it took to dispense the 4 cc of liquid concentrate, which was viewed as undesirable to a potential consumer.
[00601 Another test measured the Mixing Ability Value based upon the squeeze pressure by injecting a pulse of air into the container with various valve configurations. More specifically, the test was performed for a calibrated "easy." "medium," and "hard" simulated squeeze. A pulse of pressurized air injected into the container simulates a squeeze force (although the test does not actually squeeze the sidewalls). At the start of every test repetition, an air pressure regulator is set to the desired pressure. The output from the air pressure regulator is connected via tubing to a pressure tight fitting set into an aperture formed in the center portion of the bottom of the container. The container can be between about 10 degrees and 0 degrees from vertical. About 2 feet of 5/32" tubing extends from a pneumatic push button valve downstream of the air pressure regulator to the pressure tight fitting. The container is filled for each test to its preferred maximum volume (which can be less than the total volume of the container). The push button is depressed a time calculated to result in a target dosage volume.
The nozzle of the container is disposed between 2 and 4 inches above the target. This same protocol was used to determine other parameters associated with simulated squeezes, discussed herein.
[0051] The results are consistent with the actual squeeze testing, and show that the larger X Slit nozzles cause more splashing. For the simulated squeeze examples herein, the time was that required to dispense 4 cc of beverage concentrate from a container having about 49 cc of concentrate in a total volume of about 65 cc. The container had the shape similar to that illustrated in FIG. 6, a 24-410 screw cap for holding the nozzle, a high density polyethylene wall with a thickness of about 0.03 inches, a span from the bottom of the container to the valve of about 3 inches, a thickness of about 1.1 thick and about 2.25 inches at maximum width with a

- 18 - Attorney Docker No. 1410/100572 =

neck of about an inch in diameter. The concentrate had a density of about 1.1 gm/cc, viscosity of 4 cP and color sufficient to provide an indication of color in the final beverage_ The results of the simulated Mixing Ability Value are set forth in below Table 4B.
Table 48: Mixing Ability Value of each nozzle (simulated squeeze) _ .
Easy Squeeze Medium Hard Squeeze Pressure (40) Squeeze Pressure (100) Average Mixing Nozzle (inch WC) Pressure (60) (inch WC) Ability Value (inch WC) 0_015 1 2 2 1.67 0_020 2 2 1 1.67 0_025 2 1 1 1.33 V21_070 3 2 1 2.00 _ ____________________________________________________________________ V21_100 2 1 1 1.33 V21_145 3 1 1 1.67 V21_200 1 1 1 1.00 [0062] As discussed above, another important feature for a nozzle utilized to dispense liquid concentrate is the amount of splashing or splatter that occurs when the liquid concentrate is dispensed into a container of liquid. The concentrated dyes within the liquid concentrate can stain surrounding surfaces, as well as the clothes and skin of the user of the container. Due to this, each nozzle was also tested for an Impact Splatter Factor. The Impact Splatter Factor test utilized a 400 ml beaker having water dyed blue filled to 1 inch from the rim of the beaker. A
circular coffee filter was then secured to the beaker using a rubber band, such that the filter had a generally flat surface positioned 1 inch above the rim of the beaker. By being positioned an inch above the rim of the beaker, the coffee filter included a sidewall that when splashed indicated liquid exiting the beaker in a sideways orientation, which due to the dyes discussed above, is undesirable. The coffee filter also included a cutout extending slightly onto the upper surface so that the liquid could be dispensed into the container. A bottle having the nozzles secured thereto

- 19 - Attorney Docket No. 1410/100572 was then held above the perimeter of the beaker and liquid was dispensed to the center of the beaker five times. The coffee filter was subsequently removed and examined to determine the Impact Splatter Factor for each nozzle. The Impact Splatter Factor is a visual test measured on a scale of 1-4 where 1 is excellent, 2 is good, 3 is fair, and 4 is poor.
Excellent coincides with a filter having no or small splashes in the center area of the filter positioned above the beaker and substantially minimal to no splashes outside of this center area. Good coincides with a filter having splashes in the center area and small splashes outside of the center area. Fair coincides with splashes in the center area and medium size splashes outside of the center area. Poor coincides with a filter having splashes in the center area and large splashes outside of the center area.
Table 5A: Impact Splatter Factor of each nozzle Nozzle Impact Splatter Factor 0_015 1 0_020 0_025 2 V21_070 1 V21_100 3 V21_145 3 V21_200 4 [00631 As illustrated in FIGS. 8-14 and set forth in Table 5A above, Impact Splatter Factors were identified for each nozzle tested. The 0.015 inch and the 0.020 inch Square Edge Orifice, as well as the 0.070 inch X Slit nozzle received an excellent Impact Splatter Factor because the splatter created by the jet of liquid did not create substantial splatter marks on the sidewall of the coffee filter during testing, as illustrated in FIGS. 8,9, and 11 respectively. The 0.025 inch Square Edge Orifice caused a few small splatter marks to impact the sidewall of the coffee filter as illustrated in FIG. 10 and therefore received an Impact Splatter Factor of 2. The

- 20- Attorney Docket No. 1410/100572 0.100 inch and the 0.145 inch X Slit nozzles caused large splatter marks to impact the sidewall as illustrated in FIGS. 12 and 13 and accordingly received an Impact Splatter Factor of 3. Finally, the 0,200 inch X Slit nozzle caused substantial marks on the sidewall of the coffee filter, which indicates that a large amount of liquid was forced outward from the beaker.
Due to this, the 0.200 inch X Slit nozzle received an Impact Splatter Factor of 4.
[0064] A similar test to determine the Impact Splatter Factor as discussed above was performed, but with a controlled "easy," "medium," and "hard" air pulse meant to simulate a squeeze force (although the test does not actually squeeze the sidewalls). At the start of every test repetition, an air pressure regulator is set to the desired pressure. The output from the air pressure regulator is connected via tubing to a pressure tight fitting set into an aperture formed in the center portion of the bottom of the container. The container can be between about 10 degrees and 0 degrees from vertical. About 2 feet of 5/32" tubing extends from a pneumatic push button valve downstream of the air pressure regulator to the pressure tight fitting.
The container is filled for each test to its preferred maximum volume (which can be less than the total volume of the container). The push button is depressed a time calculated to result in a target dosage volume. The nozzle of the container is disposed between 2 and 4 inches above the target. This simulated squeeze testing was performed The results are consistent with the actual squeeze testing, and show that the larger X Slit nozzles cause more splashing. For the simulated squeeze examples herein, the time was that required to dispense 4 cc of beverage concentrate from a container having about 49 cc of concentrate in a total volume of about 65 cc.
The container had the shape similar to that illustrated in FIG. 6, a high density polyethylene wall with a thickness of about 0.03 inches, a span from the bottom of the container to the valve of about 3 inches, a thickness of about 1.1 thick and about 2.25 inches at maximum width with a neck of about an = inch in diameter. The concentrate had a density of about 1.1 gm/cc, viscosity of 4 cP and color sufficient to provide an indication of color in the final beverage.

- 21 -Attorney Docket No, 1410/100572 Table 5B; Impact Splatter Factor of each nozzle (simulated) Easy Squeeze Medium Hard Squeeze Pressure (40) Squeeze Pressure (100) Average Impact Nozzle (inch WC) Pressure (60) (inch WC) Splatter Factor (inch WC) _ .
0_015 1 1 1.00 0_020 1 I 1.00 0_025 1 1 I 1.00 V21_070 I 1 I 1.00 V21_100 1 1 1 1.00 V21_145 3 1 2 2.00 V21_200 3 4 2 3.00 _ [0065] FIG. 15 illustrates the Mixing Ability Values and the Impact Splatter Factors found for each of the nozzles tested using the actual squeeze testing. These test values can be combined, i.e., added, to form Liquid Concentrate Performance Values for each nozzle. Through testing, the 0.070 inch X Slit was found to produce a Liquid Concentrate Performance Value of 2 by both mixing excellently while also creating minimal impact splatter.
Following this, the 0.020 inch and the 0.025 inch Square Edge Orifices were both found to have a value of 3 to produce a good overall end product. The 0.015 inch Square Edge Orifice and the 0.100 inch X
Slit both received a value of 4, while the 0.145 inch and the 0.200 X Slit received Values of 5 and 6 respectively. From these results, the Liquid Concentrate Performance Value for the nozzle utilized with the container described herein should be in the range of 1-4 to produce a good product, and preferably 2-3.

- 22 - Attorney Docket No. 1410/100572 [0066] The average velocity of each nozzle was then calculated using both an easy and a hard force. For each nozzle, a bottle with water therein was positioned horizontally at a height of 7 inches from a surface. The desired force was then applied and the distance to the center of the resulting water mark was measured within 0.25 ft. Air resistance was neglected. This was performed three times for each nozzle with both forces. The averages are displayed in Table 6 below.
Table 6: The average velocity calculated for each nozzle using an easy force and a hard force Nozzle Velocity (ronlis) (Easy) Velocity (mails) (Hard) 0_015 5734 7867 0_020 6000 8134 0_025 6400 7467 V21_070 6400 7467 V21_100 5600 8134 V21_145 4934 6134 V21_200 4000 5334 14:10671 Each nozzle was then tested to determine how many grams per second of fluid are dispensed through the nozzle for both the easy and hard forces. The force was applied for three seconds and the mass of the dispelled fluid was weighed. This value was then divided by three to find the grams dispelled per second. Table 7 below displays the results.

23 - Attorney Docket No. 1410/100572 Table 7: Mass flow for easy and hard forces for each nozzle Nozzle Mass Flow (g/s) (Easy) Mass Flow (g/s) (Hard) 0_015 0.66 0.83 _ __________________________________________________________ 0_020 1.24 1.44 0_025 1.38 1.78 V21_070 1.39 2.11 V21_100 2.47 3.75 V2I_145 2.36 4.16 V21_200 2.49 4.70 [0068] As illustrated in FIG. 16, the graph shows the difference of the Mass Flow between the easy and hard forces for each of the nozzles. When applied to a liquid concentrate setting, a relatively small delta value for Mass Flow is desirable because this means that a consumer will dispense a generally equal amount of liquid concentrate even when differing squeeze forces are used. This advantageously supplies an approximately uniform mixture amount, which when applied in a beverage setting directly impacts taste, for equal squeeze times with differing squeeze forces. As shown, the 0.100 inch, the 0.145 inch, and the 0.200 inch X
Slit openings dispense significantly more grams per second, but also have a higher difference between the easy and hard forces, making a uniform squeeze force more important when dispensing the product to produce consistent mixtures.
[0069] The mass flow for each nozzle can then be utilized to calculate the time it takes to dispense 1 cubic centimeter (cc) of liquid. The test was performed with water, which has the property of I gram is equal to 1 cubic centimeter. Accordingly, one divided by the mass flow values above provides the time to dispense 1 cc of liquid through each nozzle.
These values are shown in Table 8A below.

- 24 - Attorney Docket No. 1410/100572 Table 8A: Time to Dispense 1 cubic centimeter of liquid for easy and hard forces for each nozzle Nozzle Time to Dispense 1 cc (s) Time to Dispense 1 cc (s) (Easy) (Hard) 01015 1.52 1.20 O_020 0.81 0.69 0_025 0.72 0.56 V211)70 0.72 0.47 V21_100 0.40 _ 0.27 V21_145 0.42 0.24 V21_200 0.40 0.21 10070] Ease of use testing showed that a reasonable range of time for dispensing a dose of liquid concentrate is from about 0.3 seconds to about 3.0 seconds, which includes times that a consumer can control dispensing the liquid concentrate or would be willing to tolerate to get a reasonably determined amount of the liquid concentrate. A range of about 0.5 sec per cc to about 0.8 sec per cc provides a sufficient amount of time from a user reaction standpoint, with a standard dose of approximately 2 cc per 240 ml or approximately 4 cc for a standard size water bottle, while also not being overly cumbersome by taking too long to dispense the standard dose.
The 0.020 inch Square Edge Orifice, the 0.025 inch Square Edge Orifice, and the 0.070 inch X
Slit reasonably performed within these values regardless of whether an easy or a hard force was utilized. A dispense test and calculations were performed using "easy,"
"medium," and "hard"
air injections to simulate corresponding squeeze forces in order to calculate the amount of time required to dispense 4 cc of beverage concentrate from a container having about 49 cc of concentrate in a total volume of about 65 cc. First, the mass flow rate is determined by placing the container upside-down and spaced about 6 inches above a catchment tray disposed on a load cell of an htstron. The aforementioned pressure application system then simulates the squeeze force for an "easy," "medium," and "hard" squeeze. The output from the Instron can be analyzed to determine the mass flow rate. Second, the mass flow rate can then be used to

- 25 - Attorney Docket No. 1410/100572 calculate the time required to dispense a desired volume of concentrate, e.g., 2 cc, 4 cc, etc.
[0071] Generally, the dispense time should not be too long (as this can disadvantageously result in greater variance and less consistency in the amount dispensed) nor should the dispense time be too short (as this can disadvantageously lead to an inability to customize the amount dispensed within a reasonable range). The time to dispense can be measured on a scale of 1 to 4, where 1 is a readily controllable quantity or dose that is of sufficient duration to permit some customization without too much variation (e.g., an average of between 1-3 seconds for 4 cc); 2 is a dose that is of slightly longer or shorter duration but is still controllable (e.g., an average of between 0.3 and 1 or between 3 and 4 seconds for 4 cc); 3 is a dose that is difficult to control given that it is either too short or too long in duration, permitting either minimal opportunity for customization or too large of an opportunity for customization (e.g., an average of about 0.3 (with some but not all datapoints being less than 0.3) or between about 4 and 10 for 4 cc); and 4 is a dose that is even more difficult to control for the same reasons as for 3 (e.g., an average of less than 0.3 (with all datapoints being less than 0.3) or greater than 10 seconds for 4 cc). The resulting Dispense Time Rating is then determined based upon an average of the "easy,"
"medium," and "hard" simulated squeezes. The results set forth in Table 8B.

- 26 - Attorney Docket No. 1410/100572 Table 8B: Time to dispense 4 cc of beverage concentrate (simulated squeeze) - = __ -Easy Medium Hard Rating Squeeze Squeeze Squeeze Nozzle Pressure Pressure Pressure Average Time (40) (inch (60) (inch (100) (inch WC) WC) WC) 0_015 13.3 13.3 6.7 11.1 4 0_020 4.0 3.3 2,9 3.4 2 0_025 2.5 2.5 2.0 2.3 1 V21_070 3.3 2.0 1.3 2.2 1 . . _ _______________________________________________________________ .
V21_100 0.5 0.4 .2 0.3 2 V21_145 0.3 <0,3 <0.3 0.3 3 V21_200 <0.3 <0.3 <0.3 <0.3 4 (00721 The Mixing Ability Value, the Impact Splatter, and the Dispense Time Rating (whether actual or simulated squeeze) can be multiplied together to determine a Liquid Concentrate Dispense Functionality Value (LCDFV). A low LCDFV is preferred.
For example, between I and 4 is preferred. Examples of the LCDFV for the aforementioned simulated squeeze Mixing Ability Value, the Impact Splatter, and the Dispense Time Rating are set forth in the below Table 8C. The results show that the V21_070 valve and the 0_025 orifice have the lowest LCDFV. While the 0_025 orifice has a lower LCDFV value than the V21_070 valve, the orifice would fail the Drip Test.

-27 - Attorney Docket No. 14.10/100572 Table 8C: Time to dispense 4 cc of beverage concentrate (simulated squeeze) Nozzle LCDFV
0_015 6.7 0_020 3.3 0_025 1.3 V21_070 2.0 V21_100 2.7 V21_145 10.0 V21_200 12.0 [0073] The areas of each of the openings are shown in Table 9 below.
Table 9: Nozzle opening areas for easy and hard forces Nozzle Opening Area (mm2) (Easy) Opening Area (mm2) (Hard) 0_015 0.114 0.114 0_020 0.203 0.203 0_025 0.317 0.317 _ V21_070 0.217 _ 0.283 - ____________________________________________________________________ V21_100 0.442 0.461 V21_145 0.479 0.678 V21_200 0.622 0.881 [0074j The SLA nozzle circular opening areas were calculated using itr2.
The areas of the X Slits were calculated by multiplying the calculated dispense quantity by one thousand and dividing by the calculated velocity for both the easy and the hard force.

- 28 - -Attorney Docket No. 1410/100572 [0075) Finally, the momentum-second was calculated for each nozzle using both the easy and the hard force. This is calculated by multiplying the calculated mass flow by the calculated velocity. Table 10A below displays these values.
Table 10A: Momentum-second of each nozzle for easy and hard forces (actual squeeze) Nozzle Momentum *Second (Easy) Momentum * Second (Hard) 0_015 3803 6556 0_020 7420 11686 0_025 8854 15457 V21_070 8875 15781 V21_100 13852 30502 V21_145 11660 25496 _ _______________________________ V21_200 9961 25068 - ___________________________________________________________ [0076) The momentum-second of each nozzle was also determined using the above-referenced procedure for generating "easy," "medium," and "hard" simulated squeezes using a pulse of pressurized air. The mass flow rate (set forth in Table 10$) was multiplied by the velocity (set forth in Table 10C) to provide the momentum-second for the simulated squeezes (set forth in Table 10D).

- 29 - Attorney Docket No. 1410/100572 Table 10B: Mass flow rate (g/s) of each nozzle for simulated squeezes _ Easy Medium Hard Squeeze Squeeze Squeeze Average Mass Nozzle Pressure Pressure Pressure Flow Rate (40) (inch (60) (inch (100) (inch (g/s) WC) WC) WC) , 0_015 0.3 0.3 0.6 0.4 _ 0_020 1.0 1.2 1.4 1.2 0_025 1.6 1.6 2.0 1.7 V21_070 _ 1.2 2.0 3.0 2.1 _ V21_100 8.0 11.3 25 14.8 - -V21_145 14.0 X X X
V21_200 X X X X
Table 10C:initia1 Velocity (minis) of each nozzle for simulated squeezes _ Easy Medium Bard Squeeze Squeeze Squeeze Average Nozzle Pressure Pressure Pressure Initial Velocity (40) (inch (60) (inch (100) (inch (minis) _ WC) WC) WC) 0_015 2400 4000 5600 4000 0_020 4000 5600 7200 5600 . -4 0_025 4000 '4800 6000 4934 . . .
V21_070 4400 5200 7600 5734 . .
r V21_100 4400 4800 6400 5200 V21_145 4000 4800 6400 5067 , V21_200 4000 4800 5600 4800 ,

- 30- Attorney Docket No. 1410/100572 Table 10D: Momentum-second of each nozzle for easy, medium and hard simulated squeezes Easy Medium Hard Squeeze Squeeze Squeeze Average Nozzle Pressure Pressure Pressure Momentum *
(40) (inch (60) (inch (100) (inch Second WC) WC) WC) 0_015 720 1200 3360 1760 0_020 4000 6720 10081 6934 O_025 6400 7680 12001 8694 V21_070 5280 10401 22801 12827 V21_100 35202 54.403 160010 83205 V21_145 56003 X X X
V21_200 X X X X
[0077] Momentum-second values correlate to the mixing ability of a jet of liquid exiting a nozzle because it is the product of the mass flow and the velocity, so it is the amount and speed of liquid being dispensed from the container. Testing, however, has shown that a range of means that a consumer will dispense a generally equal amount of liquid concentrate even when differing squeeze forces are used. This advantageously supplies an approximately uniform mixture for equal squeeze times with differing squeeze forces. The results for the actual and simulated squeezes are consistent As shown above, mimicking the performance of an orifice with a valve can result in more consistent momentum-second values for easy versus hard squeezes, as well as for a range of simulated squeezes, while also providing the anti-drip functionality of the valve.
[0078] As illustrated in FIG, 17, the graph shows the difference for the Momentum-Second values between the easy and hard forces for each nozzle. When applied to a liquid concentrate setting, momentum-second having a relatively small delta value for Momentum-Second is desirable because a delta value of zero coincides with a constant momentum-second regardless of squeeze force. A delta momentum-second value of less than approximately 10,000, and preferably 8,000 provides a sufficiently small variance in momentum-second between an easy force and a hard force so that a jet produced by a container having this range will have a

- 31 - Attorney Docket No. 1410/100572 generally equal energy impacting a target liquid, which will produce a generally equal mixture.
As shown, all of the Orifice openings and the 0.070 inch X Slit produced a /1 momentum-second that would produce generally comparable mixtures whether utilizing a hard force and an easy force. Other acceptable delta momentum-second values can be about 17,000 or less, or about 12,000 or less.
[00791 Yet another important feature is the ability of a liquid concentrate container to dispense liquid concentrate generally linearly throughout a range of liquid concentrate till amounts in the container when a constant pressure is applied for a constant time. The nozzles were tested to determine the weight amount of liquid concentrate dispensed at a pressure that achieved a minimum controllable velocity for a constant time period when the liquid concentrate was filled to a high, a medium, and a low liquid concentrate level within the container. Table 11 shows the results of this test below.
Table 11: Dispense amount with variable liquid concentrate fill Nozzle High (g) Medium (g) Low (g) 01015 0.45 0.49 0.52 0_020 0.89 0.82 0.82 0_025 1.25 1.34 1.38 V21_070 0.78 0.89 0.90 V21_100 2.14 2.21 2.19 V21_145 4.20 3.46 4,37 V21_200 4.60 4.74 5.80 [0080] As discussed above, a good linearity of flow, or small mass change as the container is emptied, allows a consumer to use a consistent technique, consistent pressure applied for a consistent time period, at any fill level to dispense a consistent amount of liquid concentrate. FIG. 18 shows a graph displaying the maximum variation between two values in Table 11 for each nozzle. As shown in FIG. 18 and in Table 11, the maximum variation for all

- 32 - Attorney Docket No. 1410/100572 of the Square Edge Orifice nozzles and the 0.070 inch and the 0.100 inch X
Slit nozzles is less than 0,15 grams spanning a high, medium, or low fill of liquid concentrate in the container. The 0,145 inch and the 0.200 inch X Slit nozzles, however, were measured to have a maximum variation of 0.91 grams and 1.2 grams respectively. This is likely due to the variability inherent in the altering opening area with different pressures in combination with the larger amount of liquid flowing through the nozzle. Accordingly, a desirable nozzle has a maximum variation for linearity of flow at varying fill levels of less than 0.5 grams, and preferably less than 0.3 grams, and more preferably less than 0.15 grains.
[0081] As mentioned above, the container is configured to protect against unintentional dripping. In the exemplary embodiment, this is accomplished using the slit designed to flex to allow product to be dispensed from the container and at least partially return to its original position to seal against unwanted flow of the liquid through the valve. The protection against dripping does not mean that the container will never drip under any conditions. Instead, the container is designed to provide for substantial protection against dripping.
This can be measured using a Drip Index Value. The method of calculating a Drip Index Value includes providing an empty container, providing a communication path in the bottom region of the container between atmosphere and the interior of the container that has a cross-sectional area of at least 20% of the maximum cross-sectional area of the container, filling the container with water through the communication path, inverting the container so that the exit is pointing downwardly, removing or opening any lid covering or obstructing the exit, and counting the number of drops of water that drop from the container over in the span of 10 minutes. The number of drops counted is the Drip Index Value. In a preferred container, such as that described herein having the X slit valve V21_070 and illustrated in FIG. 6 (but without the depression), testing showed that there was a Drip Index Value of zero. This indicates that the container provides at least substantial protection against dripping. While a Drip Index Value of WO is preferred, other suitable values can include any number in the range of 1-10, with lower values being preferred_ [0082] The containers described herein are suitable for many types of liquid concentrates.
By one approach, the liquid concentrates are advantageously suitable for cold filling while maintaining shelf stability for at least about three months, in another aspect at least about six months, and in another aspect at least about twelve months at ambient temperatures. flavored

- 33 - Attorney Docket No. 1410/100572 concentrates are particularly desirable and can be used to prepare flavored beverages. It is also often desirable to provide concentrates that contain acidulants so that the flavored beverages made therefrom have a tartness that enhances the flavor profile of the beverage. However, it has been found that flavorings used to prepare the liquid concentrates are often unstable and are prone to degradation in water or an acidic environment. Some flavor degradation reactions require the presence of water, while others require protons from dissociated acids. Some flavorings have greater susceptibility to degradation, and products containing them typically have very short shelf lives (even a matter of days) when stored above refrigeration temperatures.
For example, citrus flavorings, such as citrus oils containing terpenes and sesquiterpenes, are particularly prone to acid degradation, which can result in the development of off flavor notes and alter the taste profile of the product, even after short periods of storage. The liquid concentrates described herein include a substantial acid content (at least about 5 percent by weight of the concentrate) but advantageously are formulated to prolong the stability of the flavoring in the acidified concentrates during storage at room temperature. By some approaches described herein, the stability of citrus flavorings and other acid labile ingredients can be prolonged in the highly acidified concentrates during storage at room temperature.
[00831 By one approach, the beverage concentrates described herein can include liquid flavorings (including, for example, alcohol-containing flavorings (e.g., flavorings containing ethanol, propylene glycol, 1,3-propanediol, glycerol, and combinations thereof), and flavor emulsions, including nano- and micro-emulsions) and powdered flavorings (including, for example, extruded, spray-dried, agglomerated, freeze-dried, and encapsulated flavorings). The flavorings can be used alone or in various combinations to provide the beverage concentrate with a desired flavor profile.
[0084] In one aspect, a shelf stable, aqueous liquid concentrate can be provided by including one or more acidulants in an amount effective to provide a pH of less than 3.0 and by including about 3 to 35 percent alcohol by weight, in another aspect at least about 5 percent alcohol. The aqueous concentrates generally include at least about 5 percent water. By one approach, the alcohol content of the concentrate can be provided as part of the flavoring. In another aspect, a shelf stable liquid concentrate can be provided with a pH of less than 3.0 and substantially no alcohol. By some approaches, the liquid concentrates described herein include buffers. As is explained in more detail below, inclusion of buffers allows for increased acid

- 34 - Attorney Docket No. 1410/100572 content in comparison to an otherwise identical concentrate without buffers.
If desired, the concentrate may include a water activity reducing component to provide the concentrate with a water activity of about 0.6 to about 1.0, in another aspect about 0.55 to about 0.95, and in yet another aspect about 0.6 to about 0.8.
[0085] In another aspect, the liquid concentrate can be provided with decreased water content and substantially reduced water activity, whereby non-aqueous liquid is used in place of at least a portion of the water content of the concentrate. By one approach, at least about 40 percent non-aqueous liquid to provide the liquid concentrate with a water activity of about 0.2 to about 0.7. The water activity can be measured with any suitable device, such as, for example, an AquaLab Water Activity Meter from Decagon Devices, Inc. (Pullman, Washington).
An AquaLab Water Activity Meter with Volatile Blocker should be used for concentrates containing propylene glycol and/or ethanol. Preferably, the concentrates are not carbonated (e.g., with CO2).
[0086] In yet another aspect, the disclosure relates to shelf-stable, non-aqueous, liquid, flavored concentrates and methods for making them. It has been surprisingly found that liquid concentrates, particularly those comprising acidulant and flavoring, can be produced in the substantial absence of water to overcome flavor stability problems associated with aqueous concentrates at the same concentration factor. By one approach, non-aqueous liquid concentrates can be provided by using non-aqueous liquids as liquid media in the substantial absence of water to prepare acidified liquid concentrates that can be diluted to provide a flavored final beverage.
It is believed that the absence of water or reduced content of dissociated acids impart at least some of these benefits.
[0087] The concentrates having reduced water content or the non-aqueous contentrates can also beneficially prolong the stability of a variety of other ingredients that are generally not stable for even short periods of time in acidic aqueous liquids. Exemplary ingredients which could benefit from a reduced water content include, for example, vitamins, particularly Vitamins A, C, and E (Vitamin C, for example, can undergo browning in an acidic environment); flavors (particularly citrus flavors which include citrus oils containing terpenes and sesquiterpenes and are prone to acid degradation); high potency sweeteners (such as, for example, monatin, neotarne, Luo Han Guo), natural or other colors not covered by the Federal Food, Drug, &

- 35 - Attorney Docket No. 1410/100572 Cosmetic Act (such as for example anthocyanins, copper chlorophyllin, curcumin, riboflavin), sucrose (prevents acid hydrolysis and browning), protein, hydrocolloids, starch, and fiber. One of ordinary skill in the art can readily identify other ingredients which would have prolonged stability in a low water-containing concentrate, EONS) The term "concentrate" as used herein means a liquid composition that is intended to be diluted with an aqueous, potable liquid or added to a semi-solid food prior to being consumed. In one aspect, the concentrate is intended to be diluted by a factor of at least 25 times to provide a final beverage, which can be, for example, an 8 ounce beverage_ By some approaches, the concentrate can be provided at a concentration of about 25 to about 500 times, in another aspect about 25 to about 225 times that needed to flavor a final beverage, which can be, for example, an 8 oz. beverage, in another aspect at a concentration of about 50 to 200 times, in another aspect at a concentration of about 75 to about 160 times, and in yet another aspect at a concentration of about 90 to about 140 times that needed to flavor a final beverage. The term "final beverage" as used herein means a beverage that has been prepared by diluting the concentrate to provide a beverage in a potable, consumable form. By way of example to clarify the term "concentration," a concentration of 75 times (i.e., "75x") would be equivalent to 1 part concentrate to 74 parts water (or other potable liquid) to provide the final beverage. By some approaches, the concentrate may be non-potable (such as due to the high acidity and intensity of the flavor) and the concentrate can be diluted into water or other potable liquid, such as juice, soda, tea, coffee, and the like, to provide a fmal beverage. By some approaches, the concentrate can be added to the potable liquid without stirring.
[00891 In determining an appropriate level of dilution¨and thus concentration¨of the liquid beverage concentrate needed to provide a final beverage, several factors can be considered, such as intensity of the flavor, sweetness, or acidity in the final beverage. The level of dilution can also be expressed as the amount of concentrate¨which can also be referred to as a single serving of concentrate¨needed to provide a final beverage having a desired amount of certain ingredients, such as acid, flavoring, and/or preservatives, as well as a desired taste profile, including, example, sweetness.
[0090] As used herein, the phrase "liquid" means that the concentrate is in a flowable, fluid form at room temperature.

- 36 - Attorney Docket No. 1410/100572 [00911 As used herein, the phrases "non-aqueous" and "in the substantial absence of water"
mean that the concentrates include less than about 5 percent water, in another aspect less than about 2 percent water, in another aspect less than about 1 percent water, and in yet another aspect less than about 0.5 percent water based on the weight of the concentrate. By some approaches, the concentrate includes 0 percent water. The percentage of water in the concentrate includes water included as a separate ingredient as well as any water provided with any ingredients used in the concentrate. Because the flavoring compositions are preferably formulated without intentional use of water, use of dry or dried non-aqueous liquids and anhydrous forms of acidulants and other optional ingredients is preferred. The presence of water in any form should be minimized to the extent practical and preferably should be entirely avoided (e.g., a water content of effectively about 0 percent by weight of the ingredient used in the concentrate). For example, ingredients may be subjected to drying to remove moisture prior to inclusion in the flavoring compositions. It is preferred to formulate the compositions with substantially no water of crystallization in any of the solids used. The flavoring compositions should also be protected against contact with water or water vapor to the extent practical during manufacture and storage.
[0092] By "shelf stable" it is meant that the concentrate avoids substantial flavor degradation and is rnicrobially stable such that the concentrate has an aerobic plate count (APC) of less than about 5000 CRlig, yeast and mold at a level less than about 500 CFU/g, and coliforms at 0 MPN/g for at least about three months, in another aspect at least about six months, and in another aspect at least about twelve months when stored at ambient temperatures (i.e., about 20 to about 25 C). In certain embodiments, the concentrate is bactericidal and prevents germination of spores. Avoiding substantial degradation of the flavor means that there is little or no change in flavor provided by the concentrate to a final beverage after storage at room temperature over the shelf life of the product with little or no development of off flavor notes.
[0093] The concentrates can optionally include colors (artificial and/or natural), flavorings (artificial and/or natural), sweeteners (artificial and/or natural), caffeine, electrolytes (including salts), nutrients (e.g., vitamins and minerals), and the like.
Preservatives, such as sorbate or benzoate, can be included, if desired, but are generally not necessary for shelf stability in certain embodiments.

- 37- Attorney Docker No. 1410/100572 [0094] The acidulant included in the concentrate can include, for example, any edible, food grade organic or inorganic acid, such as but not limited to citric acid, malic acid, succinic acid, acetic acid, hydrochloric acid, adipic acid, tartaric acid, fumaric acid, phosphoric acid, lactic acid, and combinations thereof.
[0095] Many additives can be included in the concentrates. Flavors can include, for example, fruits, tea, coffee and the like and combinations thereof. The flavors can be provided in a variety of types of flavorings, including extracts (such as fruit extracts), alcohol-containing flavorings (such as ethanol-, 1,3-propanediol-, glycerol, or propylene glycol-containing flavorings), flavor emulsions, extruded flavorings, and spray-dried flavorings. The term "flavor key," as used herein, is the component that imparts the flavor to the flavoring and includes flavor agents such as essential oils, flavor essences, flavor compounds, flavor modifier, flavor enhancer, and the like. The flavor key does not include other components of the flavoring, including carriers and emulsifiers, which do not impart the flavor to the flavoring.
[0096] A variety of commercially available flavorings can be used, such as those sold by Givaudan (Cincinnati, OH) and International Flavors & Fragrances Inc. (Dayton, NJ). The flavorings can be included at about I. to about 30 percent, in another aspect about 2 to about 20 percent, of the beverage concentrates. The precise amount of flavorings included in the concentrate will vary depending on the concentration of the liquid beverage concentrate, the concentration of flavor key in the flavoring, and desired flavor profile of the resulting fmal beverage. Generally, extruded and spray-dried flavorings can be included in lesser amounts than alcohol-containing flavorings and flavor emulsions because the extruded and spray-dried flavorings often include a larger percentage of flavor key. Exemplary recipes for flavorings are provided in Table 13 below. Of course other types of flavorings can be used, if desired, including, for example, nano-emulsions, micro-emulsions, agglomerated flavorings, freeze-dried flavorings, and encapsulated flavorings.

- 38 - Attorney Docket No. 1410/100572 Table 13: Flavoring Formulations Propylene Ethanol. Flavor Extruded Spray-Dried Glycol Containing Emulsions Flavorings flavorings Flavorings Flavorings Flavor key 1-20% 1-20% 1-10% 1-40% 1-40%
Water 0-10% 0-40% 70-80%
Ethanol 80-95%
propylene- ¨
80-95% 0-4% 0-4%
glycol Emulsifier 1-4% 0.1-10%
Carrier 1-95% 1-95%
Emulsion 15-20%
stabilizer Preservative 0-2% 0-2% 0-2% 0-2% 0-2%
[0097] Extruded and spray-dried flavorings often include a larger percentage of flavor key as well as carriers, such as corn syrup solids, maltodextrin, gum arabic, starch, and sugar solids. Extruded flavorings can also include small amounts of alcohol and emulsifier, if desired.
Flavor emulsions can also include carriers, such as, for example, starch. In one aspect, the flavor emulsion does not include alcohol. A variety of emulsifiers can be used, such as but not limited to sucrose acetate isobutyrate and lecithin. An emulsion stabilizer is preferably included, such as but not limited to gum acacia. Micro-emulsions often include a higher concentration of flavor key and generally can be included in lesser quantities than other flavor emulsions.
[0098] A variety of different flavor emulsions may be used to provide the flavored beverage concentrate. Suitable flavor emulsions include, for example, lemon, orange oil lemonade, lemon oil lemonade, pink lemonade, floral lemonade, orange, grapefruit, grapefruit citrus punch, and lime from Givaudati (Cincinnati, OH). Of course, other flavor emulsions or types of emulsions, including nano- or micro-emulsions, may be used, if desired.
[0099] A variety of different alcohol-containing flavorings may be used to provide the flavored beverage concentrate. Suitable alcohol-containing flavorings include, for example, Lemon Lime, Cranberry Apple, Strawberry Watermelon, Pomegranate Berry, Peach Mango, Punch, White Peach Tea, and Tea Sweet from International Flavors & Fragrances Inc (New York, NY), as well as Peach Passionftuit and Tropical from Firmenich Inc.
(Plainsboro, NJ).
Other alcohol-containing flavorings may be used, if desired. If a tan acidic taste is not desired in

- 39 - Attorney Docket No. 1410/100572 the flavor profile for the final beverage, lesser amounts of buffer or no buffer can be included so that the concentrate includes less total acid at a given pH. For example, a sweet tea-flavored concentrate may include 0 percent buffer and less than 5 percent acid in a 120x concentrate.
1001001 A variety of powdered flavorings may be used to provide a flavored beverage concentrate, The form of the powdered flavorings is not particularly limited and can include, for example, spray-dried, agglomerated, extruded, freeze-dried, and encapsulated flavorings.
Suitable powdered flavorings include, for example, Natural & Artificial Tropical Punch from Givaudan (Cincinnati, OH), Natural & Artificial Orange from Synnise (Teterboro, NJ), and Natural Lemon from Firmenich Inc. (Plainsboro, NJ). Other powdered flavorings may also be used, if desired.
1001011 Edible antimicrobials in the present embodiments can include various edible alcohols such as ethyl alcohol, propylene glycol or various combinations thereof, as well as other preservatives. For higher water concentrates (e.g., above about 40 percent water), alcohol can be included at about 5 percent to about 35 percent by weight, in one aspect between about 5 to about 20 percent by weight, in another aspect between about 7 to about 15 percent by weight, in another aspect between about 5 percent to about 15 percent by weight, and in yet another aspect about 10 percent by weight. In some formulations, natural or artificial preservatives can be added to supplement antimicrobial stability, such as EDTA, sodium benzoate, potassium sorbate, sodium hexametaphosphate, nisin, natamycin, polylysine, and the like.
Supplemental preservatives, such as potassium sorbate or sodium benzoate., can be preferred in formulations having, for example, less than 20 percent by weight propylene glycol and/or less than 10 percent by weight ethyl alcohol, The concentrate may also contain coloring, stabilizers, gums, salts or nutrients (including vitamins, minerals, and antioxidants) in any combination so long as the desired pH, acid, buffer, arid/or alcohol percentage by weight are maintained.
The preferred formulations have stable flavor and color sensory characteristics that do not significantly change in the high acid environment.
[00102) In some embodiments, the concentrate includes a sweetener. Useful sweeteners may include, for example, honey, erythritol, sucralose, aspartame, stevia, saccharine, monatin, luo han guo, neotame, sucrose, Rebaudioside A (often referred to as "Reb A"), fructose,

- 40 - Attorney Docket No. 1410/100572 cyclamates (such as sodium cyclamate), acesulfame potassium or any other nutritive or non-nutritive sweetener and combinations thereof.
[001031 The liquid concentrates can be fomudated to have Newtonian or non-Newtonian flow characteristics. Concentrates that do not include gums or thickeners will have Newtonian flow characteristics, meaning that the viscosity is independent of the shear rate. Inclusion of, for example, xanthan or certain other gums or thickeners can create pseudo-plastic and shear thinning characteristics of the concentrate. A drop in viscosity as the shear rate increases indicates that shear thinning is occurring.
[00104] In one aspect, the viscosity of a concentrate having Newtonian flow characteristics can be in the range of about 1 to about 500 cP, in another aspect about 1 to about 75 cP, in another aspect about 1 to about 25 cP, and in another aspect about 1 to about 5 cP as measured with a Brookfield DV-II+ PRO viscometer with Enhanced UL (Ultra Low) Adapter with spindle code 00 at 20 C.
[00105] In one aspect, the viscosity of a concentrate having non-Newtonian flow characteristics can be in the range of about 20 to about 5,000 cP, in another aspect about 20 to about 1500 cP, in another aspect about 20 to about 500 cP, and in another aspect about 20 to about 100 cP as measured with a Brookfield DV-II+ PRO viscometer with spindle 06 measured after 2 minutes at 12 rpm at 20 C.
[00106] Whether the concentrate has Newtonian or non-Newtonian flow characteristics, the viscosity is advantageously selected to provide good dissolution and/or mixability when dispensed into an aqueous liquid to provide the final beverage. By one approach, the concentrate may be non-potable (such as due to the high acidity and intensity of the flavor) and the concentrate can be diluted into water or other potable liquid, such as juice, soda, tea, coffee, and the like, to provide a final beverage. In one aspect, the beverage concentrate can be added to the potable liquid without stiffing. The beverage concentrate can have a concentration of at least 25 times, in another aspect 25 to 500 times that needed to flavor a final beverage, which can be, for example, an 8 oz. beverage. In another aspect, the concentrate has a concentration of a factor of about 75 to 200 times, and most preferably has a concentration of a factor of 75 to 160 times that needed to flavor a final beverage. By way of example to clarify the term "concentration," a

- 41 - Attorney Docket No. 1410/100572 concentration of 75 times (i.e., "75x") would be equivalent to 1 part concentrate to 74 parts water (or other potable liquid) to provide the final beverage.
[001071 In determining an appropriate level of dilution¨and thus concentration¨of the liquid beverage concentrate needed to provide a potable final beverage, several factors, in addition to pH, intensity of the flavor, and alcohol content, can be considered, such as final beverage sweetness and acid content. The level of dilution can also be expressed as the amount of concentrate¨which can also be refeffed to as a single serving of concentrate¨needed to provide a final beverage having a desired amount of certain ingredients, such as acid, alcohol, and/or preservatives, as well as a desired taste profile, including, example, sweetness.
[00108] For example, the concentration can be expressed as an amount of dilution needed to provide a final beverage having a sweetness level equivalent to the degree of sweetness of a beverage containing about 5 to about 25 weight percent sugar. One degree Brix corresponds to 1 gram of sucrose in 100 grams of aqueous solution. For example, the desired dilution of the beverage concentrate can be expressed as the dilution necessary to provide an equivalent of 5 to 25 degrees Brix, in another aspect about 8 to 14 degrees Brix, and in another aspect about 8 to about 12 degrees Brix, in the resulting beverage. One or more sweeteners, nutritive or non-nutritive, can be included in the concentrate in an amount effective to provide the beverage with a level of sweetness equivalent to the desired degrees Brix relative to sucrose.
[00109] By another approach, the concentration can be expressed as the amount of dilution needed to obtain a final beverage having an acid range of about 0.01 to 0.8 percent, in another aspect about 0.1 to about 0.3 percent by weight of the final beverage.
100110] By another approach, for embodiments including alcohol in the formulation, the potable beverage can be a dilution of the concentrate such that it has, for example, less than about 2 percent alcohol by volume, in another aspect less than about 1 percent alcohol by volume, and in another aspect less than about 0.5 percent alcohol by volume.
By yet another approach, dilution can be expressed as obtaining a final beverage having preservatives in an amount up to about 500 ppm, in another aspect up to 100 ppm.
[00111] Colors included in the concentrates can include artificial colors, natural colors, or a combination thereof and can be included in the range of 0 to about 5 percent, in another aspect about 0.005 to 5.0 percent, preferably in the range of about 0.005 to 1 percent, if desired. In

- 42 - Attorney Docket No. 1410/100572 formulations using natural colors, a higher percent by weight may be needed to achieve desired color characteristics.
[00112] Some conventional beverages and beverage concentrates, such as juices, are hot filled (for example, at 930 C) during packaging, and then sealed to prevent microbial growth.
Other beverages, such as diet sodas, may contain preservatives and can be cold filled during packaging (i.e., without pasteurization). Certain beverage concentrates provided herein, given a combination of pH, non-aqueous liquid content, alcohol content, preservatives, and/or water activity, do not require thermal treatments or mechanical treatments, such as pressure or ultrasound, to reduce microbial activity either before or after packing. It is noted though that the compositions are not precluded from receiving such treatments either. The packaging material also preferably does not require additional chemical or irradiation treatment.
While the manufacturing environment should be maintained clean, there is no need for UV
radiation or use of sterilant materials. In short, the product, processing equipment, package and manufacturing environment should be subject to good manufacturing practices but need not be subject to aseptic packaging practices. As such, the present compositions can allow for reduced manufacturing costs.
[00113] The aqueous concentrates, including the aqueous concentrates having reduced water content, and non-aqueous concentrates are described in greater detail below_ [00114] Aqueous Concentrates [00115] Aqueous concentrates having about 5 to about 70 percent water are provided, in another aspect about 40 to about 70 percent water. Aqueous concentrates have 5 to about 40 percent water are described in more detail below and are referred to as concentrates having reduced water content. One or more acidulants and flavorings are included in the aqueous concentrate. The pH is selected so as to improve microbial stability as well as to avoid substantial degradation of the flavor in the acidic environment over the shelf life of the concentrate. The acidulent included in the concentrate can include, for example, any edible, food grade organic or inorganic acid, such as but not limited to citric acid, mane acid, succinic acid, acetic acid, hydrochloric acid, adipic acid, tartaric acid, fumaric acid, phosphoric acid, lactic acid, and the like. Acid selection can be a function of the desired concentrate pH and desired taste of the diluted final product. The pH range of the concentrate can be from about 3.5 to about

-43 - Attorney Docket No. 1410/100572 1.4, in another aspect from about 3.0 to about 1.4, and preferably from about 2.3, and most preferably about 2.2. In one aspect, the pH of the concentrate is selected to provide desired antimicrobial effects, while not being so acidic so as to break down the flavor and create off flavors.
[00116] By one approach, a buffer can be added to the concentrate to provide for increased acid content at a desired pH. An added benefit of the buffer may be improved organoleptic qualities of the final product in its diluted final form. A
buffer can be added to the concentrate to adjust and/or maintain the pH at a level at which the flavoring is not significantly degraded so as to create off flavors. The buffered concentrate contains substantially more acid than a similar, non-buffered concentrate at the same pH. In one aspect, the buffered concentrate comprises at least about 5 times, in another aspect about 5 to about 40 times, and in another aspect about 10 to about 20 times more acid by weight than an otherwise identical non-buffered concentrate having the same pH. Because the buffered concentrate includes a larger amount of acid at the same pH, dilution of the buffered concentrate provides a better overall "rounded" sour flavor (i.e., smooth and balanced Mr flavor in the absence of harsh notes) to the diluted final beverage than would the similar, non-buffered concentrate. For example, citrate with citric acid can increase tartness in the final beverage as compared to using only citric acid.
[00117] By one approach, the preferred acid:buffer ratio can be about 1:1 or higher, in one aspect between about 1:1 to about 60:1, in another aspect about 1:1 to about 40:1, and most preferably about 7:1 to about 15:1. A concentrate having a pH of less than 3.0 advantageously contributes to antimicrobial stability of the concentrate and the acid:buffer ratio provides for increased acid content at a selected pH at which the flavoring¨including the flavor key in the flavoring¨is not substantially degraded. In one aspect, the acid, buffer, and amount of flavor key in the flavoring are advantageously provided in a ratio of about 1:1:0.002 to about 60:1:0.5, in another aspect in a ratio of about 1:1:0.002 to about 40:1:0.01, and in another aspect about 7:1:0.2 to about 15;1:0.4. Such a buffered concentrate can be diluted to provide a final beverage with enhanced tartness due to increased acid content as compared to a beverage provided from an otherwise identical concentrate at the same pH but which lacks buffers.
[00118] Suitable buffers include, for example, a conjugated base of an acid (e.g., sodium citrate and potassium citrate), acetate, phosphate or any salt of an acid. In other instances, an

-44 - Attorney Docket No. 1410/100572 undissociated salt of the acid can buffer the concentrate. By one approach, a buffer, such as potassium citrate, can be used to bring the pH from about 1.3 to about 2.0 (without a buffer) to about 2.3, which is a pH that is high enough that many flavorings are less susceptible to degradation. In another aspect, a buffer can be added to buffer the concentrate at a pH of about 2.3. A buffered concentrate allows for increased addition of acid while maintaining the desired pH. Table 12 below presents three examples of the use of buffers in concentrates.
Table 12: Concentrate Formulas for Buffer Analysis Variant Variant Variant pH 1.5 pH 2.0 pH 2.5 Water 60.925 58.675 55.195 Citric Acid 24.5 24.5 24.5 Potassium Sorbate 0.050 0.050 0.050 Potassium Citrate 0.000 2.250 5.730 Lemon Lime Flavor 11.5 11.5 11.5 Sucralose 2.0 2.0 2.0 AceK 1 1 1 Color 0.025 0.025 0.025 Total Sum 100 100 100 [00119] If desired, the concentrate may include a water activity reducing component to provide the concentrate with a water activity of about 0.6 to about 1.0, in another aspect about 0.55 to about 0.95, and in yet another aspect about 0.6 to about 0.8. The lower water activity can increase shelf life by improving antimicrobial activity while also allowing for the reduction of alcohol and/or supplemental preservatives. Water activity can be defined as a ratio of water vapor pressure in an enclosed chamber containing a food or beverage to the saturation water vapor pressure at the same temperature. Thus, water activity can indicate the degree to which "free" or "unbound" water is available to act as a solvent or otherwise degrade a product or facilitate microbiological growth. See generally U.S. Pat. No. 6,482,465 to Cherukuri, et al.
=

- 45 -[001201 A variety of water activity reducing components can be used, if desired. For example, ingredients such as salt, alcohol (including, for example, ethanol, propylene glycol, isopropanol, benzyl alcohol, 1,3-propanediol), polyol (such as, for example, glycerol, erythritol, mannitol, sorbitol, maltitol, xylitol, and lactitol), carbohydrates (such as, but not limited to, sucrose), triacetin, and combinations thereof can be included to lower the water activity to a desired level. For example, the salt used to reduce the water activity can include salts containing Nat (sodium), 1C+ (potassium), Ca2+ (calcitun), Mg2* (magnesium), Cl-(chloride), 1W042-(hydrogen phosphate), HCO3- (hydrogen carbonate) ions, and combinations thereof, when dissolved in the concentrate. Salts can be added to the concentrate to provide electrolytes, which is particularly desirable for sports-type or health drinks. Exemplary salts include, for example, sodium citrate, mono sodium phosphate, potassium chloride, magnesium chloride, sodium chloride, calcium chloride, the like, and combinations thereof. These beverage concentrate compositions, within the ranges as presented, are predicted to exhibit antimicrobial affects without use of preservatives and component stability for at least about three months, in another aspect at least about six months, and in another aspect at least about twelve months at ambient temperatures.
[001211 Table 14, set forth below, describes the degree of taste variation of test samples by pH over a 4 week period. Lemon flavored liquid concentrate samples of the present compositions were prepared at three different pH levels, 1.5, 2.0 and 2.5 and stored at three different storage temperatures, 0 F, 70 F, and 90 F. The samples stored at 0 F were the controls, and it was assumed there would be no significant degradation of the flavoring over the testing period. After two and four weeks, the liquid concentrate samples stored at 0 F and 700 F
were removed from their storage conditions and diluted with water to the final beverage strength.
The beverage samples were then allowed to reach room temperature and then evaluated by panelists (4-6 people). First, the panelists were asked to taste the pH 1.5 sample stored at 0 F
and compare that to the pH 1.5 sample stored at 70 F. Next, the panelists rated the degree of difference for the overall flavor. The rating scale was from 1-10, with the range from 1-3 being "very close," 4-6 being "different" and from 7-10 being "very different." The same test was then repeated with samples at pH levels of 2.0 and 2.5. Before moving to the next pH level, panelists were asked to eat crackers and rinse with water. Samples stored at 90 F were also evaluated after one week, three weeks, four weeks, and five weeks and compared to the control

- 46 - Attorney Docket No. 1410/100572 samples stored at 0 F to evaluate the degree of difference as described above for the samples stored at 70 F. The results show that flavor stability increased as the pH
increased.
Table 14: Taste degree of difference test Lemon Lime stored at 70 F Lemon Lime stored at 90 F
_ - ¨
pH 1-week 2-week 3-week 4-week pH 1-week 2-week 3-week 4-week . , 1.5 _ 4.33 -- 4.00 1.5 4.00 --6.80 6.33 _ _ _ 2.0 -- 2.00 ¨ 3.00 2.0 2.60 --3.20 4.67 2.5 .... 2.67 -- 2.00 2.5 2.20 -- 400 4.00 - _ _.._ , ________________________________________________________________ -Degree of Degree of Difference Very Difference Very Scale Close: 1 - 3 Scale Close: , 1 - 3 Different: 4 - 6 Different: 4 - 6 Very Very Different: 7 - 10 Different_ 7 -(00122) The tables below present exemplary alcohol-containing beverage concentrate formulations.
-

- 47 - Attorney Docket No. 1410/100572 Table 15: Cold filled beverage concentrate (first example) TARGET RANGE
Ingredients Percent weight MIN MAX
Water 47.00 30.00 65.00 Citric Acid 20.00 15.00 40.00 K-Citrate 0.75 0.00 4.00 Flavoring 17.45 10.00 30.00 Sucralose 1.00 0.50 4.00 Ace K - 0.75 0.10 2.00 Ethanol 13.00 5.00 30.00 Colors 0.05 0.005 5 SUM: 100.00 Table 16: Cold filled beverage concentrate (second example) TARGET RANGE -INGREDIENTS Percent weight MIN MAX
Water 49.00 30.00 65.00 Citric Acid 16.00 5.00 35.00 Malic Acid 5.00 1.00 30.00 K-Citrate 0.71 0.00 4.00 Flavoring 15.99 10.00 30.00 Sucralose (dry) 1.50 0.50 4.00 Ace K 0.50 0.10 2.00 Ethanol 11.00 5.00 30.00 Colors 0.30 0.03 5 SUM: 100.00

- 48 - Attorney Docket No. 1410/100572 Table 17: Cold filled beverage concentrate (third example) TARGET
TARGET High Low Electrolytes Electrolytes Range INGREDIENTS Percent weight Percent weight MIN MAX
Water 55.41 42.17 20.00 70.00 Citric Acid 17.9 17.9 5.00 30.00 Potassium Sorbate 0.05 0.05 0.00 0.10 K-Citrate 1.5 2.9 0.00 5.00 4 _____________________________________________________________ Flavoring (with alcohol) 12.2 12.2 1.00 40.00 Sucralose 2.01 2.01 0.00 20.00 Malic Acid 4.5 4.5 0.00 30.00 r =
Ace K 0.99 0.99 0.00 5.00 Coloring 0.17 0.20 0.00 2.00 r Mono K-Phosphate 1.19 - 4.13 0.00 10.00 Salt (NaC1) 4.08 12.95 0.00 20.00 Sum w/o Water: 44.59 57.83 Total Sum: 100 100 Range Low High Water activity of Up to concentrate 0.93 0.78 0.6 1.0 Sodium per 8-oz drink . (me) 35.00 111.00 1.00 200.00 Potassium per 8-oz drink - (1.q) 20.00 50.00 1.00 100.00

- 49 - Attorney Docket No. 1410/100572 Table 18: Cold filled beverage concentrate (fourth example) TARGET
INGREDIENTS Percent weight Water 67.07 Citric Acid 11.8 Potassium Sorbate 0.05 K-Citrate 1.08 - ___________________________ Flavoring (with alcohol) 8.2 Sucralose Liquid 4.9 Malic Acid 3.0 Ace K 0.6 Mono K-Phosphate 0.4 NaCI 2.9 Sum 100 pH 1.88 Density 1.09

- 50 - Attorney Docket No. 1410/100572 Table 19: Cold filled beverage concentrate (fifth example) TARGET
INGREDIENTS Percent weight Water 61.03 Citric Acid 11.2 Potassium Sorbate 0.05 K-Citrate 1.02 Flavoring (with alcohol) 7.8 Sucralose Liquid 4.7 Malie Acid 2.8 Ace K 0.6 Mono K-Phosphate 2.0 NaC1 8.8 Total Sum: 100 pH 1.78 Density 1.16 [001231 The examples of Tables 15 through 19 include compositions for a cold-filled beverage concentrate using a combination of low pH, such as less than about 3.5, and preferably in the range of about 1.7 to 2.4. The alcohol component, including diols, can include any food grade alcohol, such as ethanol, propylene glycol, and the like and combinations thereof. When included, the alcohol component can be provided in the range of about 1 to about 35 percent weight, and preferably in the range of about 3 to 35 percent by weight of the concentrate. The alcohol component is included in the described examples as part of the flavoring. The total alcohol by weight would still be within these ranges irrespective of being part of the flavoring and additional alcohol can be included that is separate from the flavoring, if desired. Also, the examples of Tables 15 through 19 add various supplemental salt combinations in the range of up to about 35 percent by weight, and preferably in the range of about 4 to 15 percent by weight.
[001241 For illustrative purposes only, in Tables 15 through 19, in addition to the potassium citrate, the composition further includes supplemental components, e.g., salts such as

- 51 - Attorney Docket No. P110/100572 sodium chloride and mono potassium phosphate, to lower the formulation's water activity.
These supplemental salts can lower water activity of the concentrate to increase antimicrobial stability. The "Low Electrolytes" target has low levels of the supplemental NaC1 and mono potassium phosphate and the "High Electrolytes" target has higher levels of the supplemental NaCI and mono potassium phosphate. It is noted though that higher and lower salt supplement ranges are possible within the scope of these examples. The added salts may result in a liquid beverage concentrate composition that can be concentrated to at least 75 times, and preferably up to 100 times, and may result in reduced water activity in the range of about 0.6 to up to 1 (preferably in the range of about 0.75 up to 1.0).
[00125] To test the antimicrobial effect of various embodiments of the concentrates described herein, studies were conducted using a variety of pH levels and alcohol levels to test which combinations exhibit either negative or no microbial growth. Generally, at high pH (i.e., about 3 or higher) and low alcohol content (i.e., less than about 5 percent by weight), some mold growth was observed. Formulations that showed negative or no microbial growth also passed sensory evaluation tests for arganoleptics.
[00126] Specifically, Tables 20 and 21 show antimicrobial test results for several variations of potential beverage concentrates varied by pH and alcohol content (Table 20 for ethanol and Table 21 for propylene glycol). The ethanol antimicrobial tests were divided into three culture types¨bacteria, yeast and mold¨and tested over at least three months. The bacteria cultures contained Gluconobacter oxydans, Gluconacetobacter diazotrophicas, Gluconacetobacter liquefaciens, and/or Gluconobacter sacchari. The yeast cultures contained Zygosaccharomyces bailii, Saccharomyces cerevisiae, Candida tropicalis, and/or Candida lypolytica. The mold cultures contained Penicillium spinulosum, Aspergillus niger, and/or Paecilomyces variotil. The table indicates which cultures had no, or negative, growth compared to the controls, with * indicating no microbial growth and *** indicating some microbial growth.
Mold and yeast studies were also performed for samples where the alcohol was propylene glycol.
For these samples, the concentrate had a pH of about 2.3 and a water activity of about 0.85 to 0.95. Table 21 shows a positive correlation between increased levels of propylene glycol and increased anti-microbial effects.

- 52 - Attorney Docket No. 1410/100572 Table 20: Antimicrobial test results Variant pH % Et0H Bacteria Yeast Mold MI
I 3.0 15 * * *
. .... -2 3.0 10 * * * *
3 ' 3.0 5 * * le* *** ***
4 2.5 15 * * * *
.
2.5 10 * - * * *
...
6 2.5 5 * * * *
7 2.0 15 * * * *
-8 2.0 10 -* * * *
9 2.0 5 * * * *
. .
1.5 15 * * * *
11 1.5 10 * * * *
¨
12 1.5 ¨5 * * * *
Cl 3.0 0 * *** ** * ***
. .
. .
C2 1.5 20 * ¨* * *
_ C3 1.5 0 * - * *** ***
C4 3.0 20 * * *
=
,

- 53 - Attorney Docket No. 1410/100572 Table 21: Antimicrobial test results Mold Data Propylene Glycol Week-4 0% 100 10% 1,200 15% 300 20% <1 25% <1 _ _ Yeast Data _ Propylene Glycol _. Week-4 0% <100 10% _ <100 15% <100 20% <100 25% <10 (001271 Micro-challenge studies showed similar low or no antimicrobial activity. This included studies of formulations with salts to lower the water activity.
Specifically, a formulation having about 68 percent water, about 2 percent citric acid, about 1.5 percent potassium citrate, about 8.5 percent alcohol-containing flavorings, about 1.9 percent sucralose, about 17 percent malic acid, and about 1.1 percent acesulfame-K had a water activity of about 0.94. When salt (NaCl) was substituted for water at about 7 weight percent and 13 weight percent, the water activity dropped to about 0.874 and 0.809, respectively.
These water activity levels (e.g., around 0.8) in combination with the low pH and alcohol surprisingly provided an antimicrobial effect typically only found in formulations having water activities of less than about 0.6. See Table 22 below. Thus, the combination of the low pH, alcohol (for example propylene glycol, ethanol, and the like, and various combinations thereof) and lowered water activity create a hostile environment for microorganisms. In combination with pH and water activity, preferred embodiments can show a bactericidal effect at about 10 percent ethanol and 20 percent propylene glycol and a bacteriostatic effect at about 10 percent propylene glycol.

- 54 - Attorney Docket No. 1410/100572 Table 22: Formulas for Water Activity Micro-challenge Formula 1 Formula 2 Formula 3 Ingredients Water 68 61 55 Citric Acid ______________________ 2 2 2 Salt (Nacl) 0 7 13 Potassium Citrate 1.5 1.5 1.5 . ¨
Flavoring (with alcohol) - - 8.5 8.5 8.5 Sucrelose - dry 1,9 1.9 ____________________ 1,9 Malie Acid 17 17 17 , _ Ace K 1.1 1.1 1.1 Total Sum 100 100 100 A. 0.940 0.874 0.809 A. (as measured with an AquaLab Water Activity Meter with Volatile Blocker) when the alcohol in the flavoring is propylene glycol and/or ethanol 0.85 0.792 0.729 [09128] Other examples of suitable liquid concentrates are set forth in Table 23. These examples can be used in combination with the aforementioned containers to provide for an extended shelf-life concentrated beverage package. These examples can also be used independently, e.g., alone or with another type of container. It is noted that the flavoring fraction of the formulation, as listed, includes a combined flavor/alcohol component.
The alcohol by percentage weight of the formulation is added parenthetically. The alcohol (including diols) can be ethyl alcohol, propylene glycol, 1,3-propanediol, and combinations thereof and is used as a solvent for the flavoring. The range of alcohol can be from about 75 percent to about 95 percent of the flavoring fraction of the formulation and preferably is about 90 percent.

- 55 - Attorney Docket No. 1410/100572 Table 23: Exemplary beverage concentrates Formulations 1 2 3 4 5 6 7 8 _ _______________________ Ingredients % %
(% weight) Water 60-65 Citric acid 1-4 15-20 1-4 5-9 1-4 0-1 15-20 15-, Potassium citrate 1-3 1-3 1-3 1-3 1-3 _ a-I 1-3 .. _ . - .
Sucralose (25%) 5-10 5-10 5-10 5-10 5-10 5-10 5-10 Malic acid 15-20 3-5 15-20 10-14 13-17 2-6 0-2 Acesulfame K 0.5-1.5 05-15 0.5-1.5 0.5-1.5 0.5-15 0.5-1.5 0.5-1.5 0.5-1.5 ..._ (1 -.01- 0.01- 0.01- 0.01- 0.01- 0.01-Potassium sorbate , 0.01-0_1 0.01-0.1 0.1 0.1 0.1 0.1 0.1 0.1 Flavoring 7-12 10-14 ' 7-12 - 7-12 10-14 12-16 10.5-16 6-10 (Alcohol) (6-11) (9-13) (6-11) (6-11) (9-13) (11-14) (9-14) (5-9) Caffeine Taurine Blend , - ¨ _______ Trisodiurn citrate 1-3 1-3 . .
0.05- 0.051- 0.065- 0,021- 0.201- 0.101- 0.101 -Color 0.1-0 9 -0.2 0.21 0.28 _ 0.104 1.004 0.504 0.509 (00129j An exemplary beverage concentrate having a pH of about 1.6 to about 2.7, preferably about 1.9 to about 2.4, is provided in Table 24 below:
Table 24. Beverage Concentrate With Alcohol-Containing Flavoring for a 120x Concentrate Ingredient Range % in 120x Concentrate Preferred Range . ________________________________________________ ' Water 30.0-80.0 _ 50.0-65.0 .
Buffer 0.5-10.0 1.0-3.0 , -Acid 5.0-30.0 15.0-25.0 _ Flavoring (% Alcohol) LO-30.0 (0.8-28,5) 7.0-17.0(5.6-16.1) , Sweetener 0-15.0 0-10.0 ¨ _____________________________________________________________________ -_ Coloring 0-1.5 _____________ 0-1.0 Preservative 0-0.1 _ 0.025-0.075 .
1001301 By another approach, shelf-stable beverage concentrates can be provided having low pH and substantially no alcohol content, The beverage concentrates can also be formulated to have a reduced water activity, if desired. As used herein, substantially no alcohol means less

- 56 -Attorney Docket No. 1410/100572 than about 0.5 percent alcohol, preferably less than about 0.001 percent alcohol. In one aspect, the flavor of the beverage concentrate can be provided in the form of a flavor emulsion. By one approach, a beverage concentrate can be prepared with a flavor emulsion according to the general formulation of Table 25.
Table 25. Beverage Concentrate with Flavor Emulsion Ingredient Range in 120x Concentrate Preferred Range (%) (1%) Water 30.0-80.0 30.0-50.0 Buffer 0.5-10.0 1.0-5.0 Acid 5.0-30.0 15.0-30.0 .
Flavor Emulsion 1.0-30.0 15.0-30.0 Sweetener 0.0-10.0 0-10.0 Colorinj 0.0-1.0 0-0.1 Preservative 0-0.1 0.0-0.075 Antioxidant 0.0-0.1 [001311 An exemplary beverage concentrate prepared with a flavor emulsion is provided in Table 26 below.
Table 26. Beverage Concentrate with Flavor Emulsion _ .
Ingredient % in 120x Concentrate Water 37.554 Potassium sorbate 0.05 Sodium citrate 3.5 _______ Flavor emulsion 22.8 Sucralose_(25% solution) _ 6.8 AceK 0.765 Yellow #5 coloring 0.006 StabliEnhance WSR D4 (water-soluble 0.025 rosemary extract) Citric acid 28.5 ______ Total 100.0 [00132] By yet another approach, powdered flavorings can be used in the shelf-stable beverage concentrates provided herein. In one aspect, a beverage concentrate can be prepared

57 - Attorney Docket No. 1410/100572 with a powdered flavoring according to the general recipe of Table 27 below.
Table 27. Beverage Concentrate with Powdered Flavoring Ingredient Range in 120x Concentrate Preferred Range (%) (%) Water 30.0-80,0 50.0-65.0 Buffer 0.5-10.0 0.5-4.0 Acid 5.0-30.0 15.0-30.0 Powdered Flavoring 1-30.0 1-10.0 Sweetener 0.0-10.0 0.0-10.0 _Coloring 0.0-1,0 0.0-0.1 Preservative 0-0.1 0-0.1 Antioxidant 0.0-0.1 0.0-0.1 [00133] An exemplary beverage concentrate prepared with a powdered flavoring is provided in Table 28 below.
Table 28. Beverage Concentrate with Powdered Flavoring Ingredient % in 120x Concentrate (%) Water 58.8540 Potassium Sorbate 0.05 Sodium Citrate 3.5 Powdered flavoring 1.5 Sucralose Liguid (25%) 6.8 Acesulfame Potassium 0.765 Yellow #5 Coloring 0.006 StabliEnhance WSR 134 (water-soluble 0.025 rosemary extract) Acid 28.5 Total 100.0 [001341 Aqueous Concentrates Having Reduced Water Content 100135] Acidified flavored liquid concentrates are also provided generally as described above but with decreased water content and substantially reduced water activity. At least a

- 58 - Attorney Docket No. 1410/100572 portion of the water in the concentrate is substituted with a non-aqueous liquid. In this respect, the liquid beverage concentrate can include about 5 to about 40 percent water and at least about 40 percent non-aqueous liquid, in another aspect about 5 to about 30 percent water and more than about 50 percent non-aqueous liquid, and in another aspect about 5 to about 20 percent water and more than 55 percent non-aqueous liquid. By one approach, the liquid beverage concentrate includes about 5 to about 40 percent water and about 40 to about 65 percent non-aqueous liquid, and has a water activity between about 0.2 to about 0.7, in another aspect about 0.4 to about 0.6. Larger quantities of non-aqueous liquids can be used so long as the remaining ingredients can be dissolved or homogeneously suspended throughout the shelf-life of the concentrate. A variety of non-aqueous liquids can be used, including, for example, alcohol or liquid polyol (such as, but not limited to, ethanol, propylene glycol, and glycerol). Other water-activity reducing liquids can be used as well, if desired, so long as the liquid provides the desired taste profile in the final beverage. Polyols, even if not liquid, such as, for example, ezythritol, mannitol, sorbitol, maltitol, xylitol, and lactitol), and combinations thereof can be used as well to lower water activity, if desired.
[00136] The concentrates having reduced water content can also include buffers, with lower amounts of buffer needed when lower amounts of water are included. The preferred acid:buffer ratio can be about 1:1 or higher, in one aspect between about 1:1 to about 60:1, in another aspect about 1:1 to about 40:1, and most preferably about 7:1 to about 15:1. In one aspect, the acid, buffer, and amount of flavor key in the flavoring are advantageously provided in a ratio of about 1:1:0.002 to about 60:1:0.5, in another aspect in a ratio of about 1:1:0.002 to about 40:1:0.01, and in another aspect about 7:1:0.2 to about 15:1:0.4. Such a buffered concentrate can be diluted to provide a final beverage with enhanced tartness due to increased acid content as compared to a beverage provided from an otherwise identical concentrate at the same pH but which lacks buffers. Inclusion of buffers may also be advantageous to the flavor profile in the resulting final beverage.
[00137] An exemplary beverage concentrate prepared with reduced water content is provided in Table 29.

- 59 - Attorney Docket No. 1410/100572 Table 29. 120x Beverage Concentrate Having Reduced Water Content Ingredient Range % in I20x Concentrate ---- __ --Water 1-40 ______ Non-aqueous liquid 35-70 Buffer 0-10.0 Acid 5.0-30.0 Flavoring 1.0-30.0 (0.8-28.5) Sweetener 0-15_0 --Coloring 0-1.5 Preservative _ 0-0.1 [00138] By one approach, concentrates were prepared using water contents ranging from 5 percent to 35 percent, about 22.4 percent acid, and a lemon flavoring according to the formulations provided in Table 30 below. A high water comparative sample was prepared containing about 63 percent water. The experimental samples included propylene glycol to make up for the reduced water content. The pH of each sample was also measured. The concentrates were placed in 48 inL bottles comprised of multiple layers of mainly HDPIE
with an oxygen barrier layer.

- 60- Attorney Docket No. 1410/100572 Table 30. Formulations of Concentrates Having Reduced-Water Contents High Water 5% Water 10% 15% 25% 35%
Comparative Water Water Water Water Sample .. -Water . 64.0175 5.0 10.0 15.0 25.0 35.0 Propylene 0 59.0675 54.0675 49_0675 39.0675 29.0675 Aso_l_______ __________________________________________________________ Citric acid 22.4 , 22.4 22A .22.4 22.4 22.4 Potassium - 0.6 0.6 0.6- 0.6 0.6 0.6 . citrate Lemon - 1L48- 11.48 - 11.48 11.48 11.48 11.48 Sicilian Generessence Flavoring Sucralose 1.4204 - 1.4204 1.4204 1.4204 ' 1.4204 1.4204 (dry) _ _ -EDTA 0.0321 0.0321 0.0321 0.0321 0.0321 0.1ffi-' Potassium 0.05 0 0 0 0 0 sorbate Total 100.0 100.0 100.0 100.0 100.0 100.0 Density 1.09g/ml ' 1.09 g/m1 , 1.09 g/rul 1.09 Wm1 1.09 g/m1 1.09 OW
100139] After the samples were made, they were separated into three groups. One group was stored at -20 F and is called "control." The control sample is assumed to have no flavor degradation during storage at freezing temperatures and is considered "time 0." A second group was stored at 70 F (room temperature) and the third group was stored at 90 F.
(00140] Each concentrate sample was used to provide a beverage by diluting 1 part concentrate in 120 parts water, tasted, and rated versus the control on the scale below:
1 Identical to control 2 to 5 Slightly/moderately different than control 6 to 10 Unacceptably different than control ______________________________________________________________________ ..,

- 61 - Attorney Docket No. 1410/100572 [00141] The results from the test are presented in Table 31 below.
Table 31.
Week 1 Week 2 Week 4 pH
Product Stored at Stored at Stored at Stored at 90 F and 90 F and 70 F and 90 F and 50% 50% 50% 85%
Relative Relative Relative Relative Humidity Humidity Humidity Humidity Control 5.2 6.4 5.2 5.9 1.76 35% water 3.7 4.1 3.6 5.2 1.94 25% water 2.5 3.7 3.0 4.3 2.12 15% water 1.8 2.3 2.6 3.3 2.26 10% water 1.5 1.7 1.9 2.8 2.33 5% water 1.3 1.5 1.8 2.3 2.43 [00142] A similar experiment was carried out using an ethanol-containing lemon flavor and substituting ethanol for water in the reduced water samples. The concentrates were prepared according to the formulations provided in Table 32 below. The concentrates were placed in 48 mL bottles comprised of multiple layers of mainly HDPE with an oxygen barrier layer. The pH
of the low water containing concentrates can be measured, for example, with a Mettler Toledo SevenEasy S20 using Probe 59902392, LoT402-611-DPA-P-S7/40.
- - Attorney Docket No. 1410/100572 Table 32. Formulations of Concentrates Having Reduced-Water Contents High Water 5% Water 10% Water -15% Water 25% Water 35% Water Comparative Sample -Water 64.0175 5.0 10.0 15.0 25.0 35.0 Ethanol 0 58.3679 53.3679 48.3679 38.3679 283679 Citric acid 22.4 22.4 22.4 22.4 22.4 , 22.4 - -Potassium 0.6 0.6 0.6 0.6 0.6 0.6 citrate Lemon 11.48 11.48 11.48 11.48 11.48 11.48 Sicilian Generessence Flavoring .
Sucralose 1.4204 1.4204 1.4204 1.4204 1.4204 1.4204 (dry) ' _ EDTA 0.0321 0.032_1 0.0321 0.0321 0.0321 0.0321 , Potassium 0.05 0 0 0 ' 0 0 sorbate Total 100.0 100.0 100.0 100.0 100.0 100.0 Density 1.09 g/ml 1.09 ginal . 1.09 g/ml 1.09 g/ml _ 1.09 g/ml 1_09 g/m1 I
1001431 After the samples were made, they were separated into three groups. One group was stored at -20 F and is called "control." The control sample is assumed to have no flavor degradation during storage at freezing temperatures and is considered "time 0." A second group was stored at 70 F (room temperature) and the third group was stored at 90 F.
[00144] Each concentrate sample was used to provide a beverage by diluting I part concentrate in 120 parts water, tasted, and rated versus the control based on the scale provided above. The results are presented in Table 33 below.
- 63 - Attorney Docket No. 1410/100572 Table 33.
--Week 1 Week 4 _ pH
Product Stored at Stored at Stored at 90 F and 50% 70 F and 50% 90 F and 85%
Relative Relative Relative Humidity Humidity Humidity Control 5.4 6.5 7.5 1.71 35% water 3.1 2.5 5.5 2.20 25% water 3.1 2.5 3.5 2.41 15% water 2.1 1.8 3.0 2.59 _ 10% water 2.1 1.8 2.0 2.64 -5% water 2.1 1.5 2.0 2.56 [001451 The results of the experiments with the partial replacement of water with propylene glycol or ethanol described above demonstrate that concentrates having lower percentages of water maintained flavor similar to the control for longer periods of time. Storage of the concentrates at 70 F instead of at 90 F also contributed to maintaining the flavor profile for longer periods of time.
[00146) The sensory data for the lemon flavored concentrates where water content was reduced and partially replaced with either propylene glycol or ethanol demonstrates that the degradation of the lemon flavor and creation of off-notes during storage has been greatly reduced and/or delayed. The trend shows that replacement of higher amounts of water with the non-aqueous liquids results in less degradation of the lemon flavor during storage. While not wishing to be limited by theory, it is presently believed that this is partially due to the increased pH being observed for the samples containing less water and also due to the dilution of the dissociated acid provided by the non-aqueous liquid. It is also thought that even though water and ethanol or propylene glycol are fully miscible, the lemon flavor may have a stronger affinity for the ethanol and propylene glycol which may, at least to some degree, protect the flavor from the acid in the concentrate.
-64 - Attorney Docket No. 1410/100572 [00147] Non-Aqueous Concentrates 1001481 By some approaches, the flavored concentrates provided herein include at least about 35 percent non-aqueous liquid, in another aspect at least about 45 percent non-aqueous liquid, in another aspect at least about 55 percent non-aqueous liquid by weight of the concentrate, and in another aspect at least about 70 percent by weight of the concentrate.
Exemplary non-aqueous liquids include, but are not limited to, propylene glycol, glycerol, triacetin, ethanol, ethyl acetate, benzyl alcohol, vegetable oil, isopropanol, 1,3-propanediol, and combinations thereof. Other non-aqueous liquids can be included as well, if desired, so long as the liquid provides the desired taste profile in the final beverage.
1001491 The flavored concentrates further include one or more additional ingredients, in solid or liquid form, in an amount of at least about 10 percent, in another aspect at least about 20 percent, and in another aspect at least about 30 percent. The additional ingredients can include one or more of, for example, acidulant, buffer, sweetener, coloring, salt, preservative, vitamin, viscosifier, surfactant, nutrient, stimulant, antioxidant, and combinations thereof.
[00150] Because of the high concentration (i.e., concentrates of at least about 25x) of the beverage concentrates provided herein, large percentages of acid are included in the concentrates to provide the desired tartness in the final beverage. It was surprisingly found that acidulant could be included in the beverage concentrates in the amount necessary to provide a tart flavor when diluted to provide a final beverage. By one approach, the acidulant can he included in the beverage concentrate in an amount of about 5 to about 30 percent by weight, in another aspect about 10 to about 30 percent by weight, and in an amount of about 15 to about 30 percent by weight.
100151] By one approach, the amount of acidulant in the concentrate exceeds the total weight of flavor component used therein. In one aspect, the acidulant comprises more than 2x and, in another aspect, more than 3x, the weight of flavoring in the concentrate. By one approach, the preferred acid: flavoring ratio can be greater than about 1:1, in one aspect at least about 2:1, and in another aspect at least about 3:1. The non-aqueous liquid, flavored beverage concentrates provided herein include about 5 to about 50 percent acidulant, in another aspect about 5 to about 45 percent, in another aspect about 10 to about 40 percent, in another aspect about 5 to about 30 percent acidulant, in another aspect about 10 to about 30 percent acidulant, and in another aspect - 65 - Attorney Docket No. 14101100572 about 15 to about 30 percent acidulent. The non-aqueous liquid, flavored beverage concentrates provided herein include about 1 to about 30 percent flavoring. By some approaches, the acid and flavor key of the flavoring are included in the concentrates in a ratio of about 1:0.002 to about 60:0.5, in another aspect about 1:0.002 to about 40:0.01, and in another aspect about 7:0.2 to about 15:0.4. By some approaches, the acidulent and non-aqueous liquid can be provided in a ratio of about 1:1 to about 1:9, in another aspect about 1:2 to about 1:4.
[00152] Acidulants typically have lower acid dissociation constants (KO in organic liquids (such as non-aqueous liquids) than in water. It is believed that this phenomenon has neither been disclosed nor intentionally exploited to advantageously reduce the effective acidity of liquid beverage concentrates containing dissolved acidulants. The Ka value for a particular aciduiant may be, for example, several orders of magnitude or more lower in a non-aqueous liquid than in water.
[00153] For example, a particular food acidulent having a K. value equal to about 10-3 (and a pKi, value, defined as (-logiofc,), equal to about 3) in water might have a K.
value equal to about 10-8 (and a pKa value equal to about 8) in a particular non-aqueous liquid, such as propylene glycol. Accordingly, in this example, the extent of acid dissociation occurring in the food acidulent would be expected to be about five orders of magnitude lower (about 100,000 times lower) in the particular non-aqueous liquid than in water. Further, if the food acidulent is dissolved in a mixture of water and a particular non-aqueous liquid, its resulting Ka value would generally be intermediate between its K, values in pure water and pure non-aqueous liquid, and its exact Ka value would be related to the ratio of water to non-aqueous liquid in the mixture.
[00154] In general, the relationship between the acidulent KO value and the composition of liquid in which the acidulent is dissolved is logarithmic in nature.
Therefore, replacing even small proportions of water with one or more non-aqueous liquid can produce very substantial reductions in the acidulent Ka value and extent of acid dissociation in liquid mixtures. For example, replacing about half the water with a non-aqueous liquid might reduce the acidulent Ka value and extent of acid dissociation in a liquid mixture by many hundred-fold, many thousand-fold, many million-fold, or more, depending on the composition of the non-aqueous liquid(s) and the proportion (or absence) of water in the liquid mixture. In general, two types of non-aqueous liquid exist and these types are commonly described as being either "polar" or "apolar." Polar - 66 - Attorney Docket No. 1410/100572 non-aqueous liquids are characterized as organic molecules having hydroxyl groups and include, for example, glycerol, propylene glycol, and ethanol. Apolar non-aqueous liquids are characterized as organic molecules lacking hydroxyl groups and include, for example, triacetin, ethyl acetate, and vegetable oil.
[00155] In general, dissolving a food acidulant in an apolar non-aqueous liquid would be expected to lower the acidulant Ka value and pKa values and extent of acid dissociation more than dissolving the same food acidulant in a polar non-aqueous liquid. For purposes of illustration, particular food acidulants having a range of Ka values between, for example, about 10-3 to 10'5 (or lower) in water might have K, values ranging between, for example, about 10-7 to 1012 (or lower) in particular polar non-aqueous liquids, while the same food acidulant might have Ka values ranging between, for example, about 10-15 to 10-25 (or lower) in particular apolar non-aqueous liquids. The use of mixtures of polar and apolar non-aqueous liquids would be generally expected to produce intermediate acidulant Ka values.
[00156] Because non-aqueous liquids generally have higher solvent self-dissociation constants than water, acidulants dissolved in non-aqueous liquids generally have higher pH
values than acidulants dissolved in water. For example, the 0-14 point scale commonly used to characterize the pH of aqueous solutions would generally need to be expanded to include a greater pH range, such as, for example, a scale of 0-16,0-18, 0-20, or greater, depending on the composition of the particular non-aqueous liquid, or liquids, utilized.
Accordingly, the mid-points of such scales, which denote neutral pH, would generally have values greater than 7 characteristic of water. However, the pH values of non-aqueous liquids containing dissolved food acidulants will generally be primarily determined by the acidulant Ka values and concentrations of acidulants in the liquids, rather than by the solvent self-dissociation constants of the non-aqueous liquids. Specialized pH electrodes, such as 112/platimun electrodes, may be needed to obtain precise pH values of non-aqueous solutions, but commonly-used laboratory pH
electrodes can be used to measure pH values of non-aqueous solutions to provide useful information and distinguish different compositions.
[00157] Even though an acidulant may completely dissolve in a non-aqueous liquid, it is believed that protons present in the acidulant's carboxyl groups may not dissociate or weakly dissociate (relative to their dissociation in water), or may dissociate but remain in close - 67 - Attorney Docket No. 1410/100572 proximity to carboxyl anions, to beneficially lower the free proton concentration and thereby lower the potential to cause or promote chemical reactions. Further, the scarcity or absence of water in the flavored concentrates described herein reduces or prevents formation of highly reactive, strongly acidic hydroniurn ions that are present in acidified aqueous solutions. Lower K. values and the resulting free proton concentration in the flavored concentrates provided herein are believed to greatly slow or prevent unwanted chemical reactions, thereby improving flavor stability and product shelf life.
[00158] By some approaches, the concentrate can be in the form of an emulsion. The emulsion can be formed by mixing two or more immiscible liquids, such as non-polar and polar liquids, with none of the liquids being water or other aqueous liquid. For example, an emulsion of vegetable oil and propylene glycol can be prepared.
[001591 The non-aqueous flavored beverage concentrates described herein can be provided in a variety of forms and can be prepared by a variety of processes. By one approach, the concentrate is provided in the form of a solution in which all components are dissolved in the non-aqueous liquid. By another approach, the concentrate is provided in the form of a fluid suspension of solids and/or liquids in the non-aqueous liquid. The concentrates can include both water-soluble and water-insoluble ingredients.
[00160] If desired, the concentrates can also include additional ingredients, such as waxes, high melting fats, hydrocolloids, and combinations thereof, in amounts effective to increase the viscosity of the concentrate, At least in some approaches, increasing the viscosity of the concentrate can be effective to delay or prevent ingredients in the concentrate from separating out.
[001611 The non-aqueous, flavored liquid concentrates described herein can be prepared by a variety of methods. Concentrates in the form of solutions can be prepared by method A. method C, or a combination of methods A and C, as described below. Concentrates in the form of suspensions Can be prepared by method B, method C, or a combination of methods B and C, as described below. Other methods of preparing the non-aqueous flavored liquid concentrates can also be used, if desired.
-68- Attorney Docket No. 1410/100572 [00162] Method A: Dissolving Ingredients in a Non-Aoueous Liquid to Prepare a Solution [00163] By one approach, one or more non-aqueous liquids are selected that are effective to dissolve all liquid or solid flavor components, acidulant, and optional other ingredients at the desired levels to provide an acidified liquid flavoring composition. The non-aqueous liquid or combinations of non-aqueous liquids can be selected which are effective for dissolving desired ingredients in the concentrate. In order to increase the rate of dissolution of a solid component, the non-aqueous liquid can be heated to a temperature between ambient and the non-aqueous liquid's boiling point before or during addition of the solid component. It is generally desirable to cool the heated mixture prior to addition of the flavor component to minimize or prevent undesirable chemical reactions and flavor changes.
[00164] Method B: Preparing a Suspension/Dispersion of Solids, Havim a Mean Particle Size of Less than 10 Microns in a Non-Aqueous Liquid [00165] By another approach, a dispersion of small particles of solid flavoring component, acidulant, and optional other ingredients in non-aqueous liquid is prepared.
In one aspect, the non-aqueous liquid with the solids can be treated by grinding, milling, or using another suitable size reduction method to reduce the mean particle size of the suspended solids. The size reduction method can be carried out before and/or after introduction into the non-aqueous liquid.
The precise conditions used during grinding or milling are not believed to be critical and suitable conditions could readily be determined by one of ordinary skill in the art to provide desired appearance and viscosity, as well as to control the sedimentation rate of solids suspended in the non-aqueous liquid during storage.
[001661 In another aspect, small particles of desired particle size can be created by solidifying previously-dissolved solids (such as solids dissolved by melting in accordance with method C below).
[00167] In some aspects, the mean particle size of suspended solids in the dispersion is less than about 50 microns, in another aspect less than about 25 microns, in another aspect than about microns, in another aspect less than about 1 micron, and in another aspect less than about 0.1 micron.. Suspensions comprising solids with a median particle size greater than about 0.1 microns can be referred to as a "sot," while suspensions comprising solids with a median particle - 69 - Attorney Docket No. 1410/100572 Size legs than about 0.1 micron can be referred to as a "colloidal so!."
Colloidal sols are generally more stable against precipitation over time. In generally, the smaller the particle size, the longer the particles will stay suspended without precipitating.
[00168] While not wishing to be limited by theory, it is presently believed that reduction of the mean particle size is effective to prolong suspension in the non-aqueous liquid sufficient to delay or prevent the precipitation of solid particles during manufacture and storage.
[00169] If desired, one or more chemical dispersing agent can be added to the concentrates to delay or prevent precipitation of solids in the non-aqueous liquid. Non-surface active polymer or a surface active substance added to a suspension to improve the separation of particles and to prevent settling, clumping, or flocculation of particles. For example, edible hydrocolloids, surfactants, or emulsifier, such as, for example, polyglycerol polyricinoleate, and polysorbate 60, can be used.
[00170] Method C: Preparing a Super-Saturated "Melt"
[001711 By yet another approach, solid components to be included in the beverage concentrate, such as solid acidulant and other optional ingredients, can be melted by heating to a temperature above the melting point of the solids. The solids can be melted before or after combining with the non-aqueous liquid. By one approach, the solids are melted after combining the solids with the non-aqueous liquid. In one aspect, the solids are provided in super saturated amounts in the non-aqueous liquid, whereby the solids are included at a concentrate that exceeds their solubility therein at any temperature below their solid melting point The solids suspended in the non-aqueous liquid are then melted by heating to completely dissolve the solid in the non-aqueous liquid to provide a super-saturated melt. The solids are considered to be completely dissolved upon visual inspection.
[001721 The super-saturated melt is then cooled in any manner effective to either (1) prevent solidification (including precipitation or crystallization) of the dissolved solids or (2) create a suspension or sal due to formation of small suspended solid particles effective to create a suspension without the need for grinding.
[00173] Flavor components, acidulants, and optional other ingredients present in melts or suspensions may exist simultaneously in one or more of a dissolved, dispersed, or suspended - 70 - Attorney Docket No. 14101100572 state in the beverage concentrate. A crystallization inhibiting substance may be added before, during, or after any dissolving, heating, or grinding steps. Such inhibiting substance may be utilized to prevent solid crystallization or limit the size of crystals formed in manufacture or during storage. Suitable crystallization inhibiting substances include, but are not limited to, polyvinylpyrrolidone and hydroxypropylmethylcellulose.
[00174] Non-Aqueous Concentrate Examples.
[00175] Example 1. An acidified, non-aqueous fluid concentrate was prepared by adding solid acidulant (malic acid; 23%/wt.), solid sweetener (neotame; 0.5%/wt.), and liquid lemon flavor (citral; 7.5%/wt.) to non-aqueous liquid (propylene glycol; 69%/wt.) while mixing on a stir plate at room temperature until both the solids and liquid completely dissolved in the non-aqueous liquid.
[00176] Comparative Example. A comparative water-based flavoring composition was prepared by dissolving the solid malic acid, solid neotame, and citral in water at the same levels used in Example 1 while mixing on a stir plate at room temperature until both the solids and liquid completely dissolved in the water.
[00177] Both samples were stored for four days at 37'C in capped glass vials under an air headspace. The samples were removed from storage and separately added to cool tap water at a level of one part by weight fluid flavoring composition to 100 parts by weight water to prepare beverages. Both the fluid flavoring compositions and prepared beverages were assessed for aroma quality and the beverages were also tasted.
[00178] The freshness and impact of lemon aroma and flavor had greatly deteriorated in the comparative products, while no such loss of quality or impact was perceived in the products of Example I. Further, the beverage prepared from Example 1 composition had noticeably sweeter flavor and yellower color, indicating that both citral and neotame were degraded to some extent during storage by the acidified water in the comparative product and that neither was noticeably degraded during storage in acidified propylene glycol.
[00179]
Subsequent evaluations made after even longer storage times accentuated quality and stability differences between the inventive and non-inventive products.
Even after one month of storage, no quality issues were observed in the Example 1 product, which retained a -71 - Attorney Docket No. 14101100572 strong lemon flavor and aroma, yellow color, and sweetness. By comparison, the comparative product continued to deteriorate over time [00180] Example 2. An acidified, non-aqueous fluid composition was prepared by first adding two solid acidulants (malic and citric acids; 15 percent by weight each) and solid sweetener (sucralose; 2.5%/wt.) to non-aqueous liquid (soybean oil; 67.5%/wt.) and stirred using an immersion mixer at room temperature to uniformly suspend all three of these insoluble solids in the soybean oil to provide a solid-in-liquid suspension. The suspension was then subjected to milling using a Buhler-K8 colloid type mill containing 1.5 mm glass beads (350g per minute flow rate; 0.2 psi back-pressure; and 1400 rpm speed) to provide a viscous, opaque sol comprised of extremely small solid particles suspended in the soybean oil, 1001811 A liquid lemon flavor (okra': 7.5%/wt.) was uniformly stirred into the milled sol (92.5%/wt.) to provide an acidified, non-aqueous liquid flavoring composition.
This composition was then diluted in cool tap water (one part composition in 100 parts by weight water) to provide a lemon-flavored beverage. The solid particles suspended in the non-aqueous liquid completely dissolved in the tap water upon hand stirring with a spoon and the non-aqueous liquid formed an oil-in-water dispersion to provide a cloudy beverage with fresh lemon flavor and aroma.
[001821 One or more emulsifiers or other surfactant can optionally be added to suspensions or sols, before or after milling, to control the rate of subsequent dispersion in water during beverage preparation and the size and appearance of suspended non-aqueous liquid droplets in the beverage. By one approach, the water-soluble, non-aqueous liquid is used to create a suspension or sal that completely dissolved when added to water during the preparation of beverages or other food products.
[00183] Selection of Acidulant (001841 Selection of the acidulant used in various embodiments of the beverage concentrates described herein can provide substantially improved flavor and decreased aftertaste, particularly when the concentrate is dosed to provide a final beverage with greater than typical amounts of concentrate. Selection of the acidulant in conjunction with the flavoring and, more particularly, selection of the acidulant based on the acidulant naturally found in the fruit from which the flavor key is derived from, or formulated or synthesized to mimic, can provide - 72 - Attorney Docket No. 1410/100572 significant taste benefits. POT example, malic acid is the predominant, naturally-occurring acid in watermelon. It was found that inclusion of malic acid in a watermelon-flavored beverage concentrate provided significantly improved taste compared to a similar beverage concentrate containing citric acid instead of malic acid, particularly when the concentrate is dosed to provide a final beverage with more than a single serving of concentrate. Other fruits where malic acid is the predominant, naturally-occurring acid include, for example, blackberry (-50%), cherry, apple, peach, nectarine, lychee, quince, and pear. For example, when a concentrate formulated to be dosed at a ratio of concentrate to water of 1:100 (Le., a single serving of concentrate) is instead dosed at a ratio of at least 3:100 (i.e., at least three single servings of concentrate), the resulting beverage has greater flavor intensity but with smoother tartness profile with less harsh acidic aftertaste and/or artificial flavor perception even though the beverage includes three times the amount of acid and flavoring intended to be included in the beverage.
Advantageously, selection of the acidulant in conjunction with the flavoring allows a consumer to increase the amount of concentrate¨and thereby the amount of flavoring¨in the final beverage to desired levels without increasing negative taste attributes which can occur if the acidulant is not selected in conjunction with the flavoring as described herein.
[001851 Similarly, fruits where citric acid is the predominant, naturally-occurring acid include, for example, citrus fruits (e.g., lemon, lime), strawberry, orange, and pineapple, It was found that using at least 50 percent citric acid in flavor concentrates with these flavor profiles provided significantly improved taste compared to a similar beverage made with a lesser quantity of citric acid.
[00186] By one approach, for flavorings where the fruit from which the flavor key was derived or was formulated to mimic has malic acid as the predominant, naturally-occurring acid, flavor of the resulting beverage can be advantageously improved when the concentrate comprises at least about 50 percent of the acid in the concentrate, in another aspect about 75 to about 95 percent of the acid in the concentrate, and in yet another aspect about 85 to about 95 percent of the acid in the concentrate.
[00187] By another approach, for flavorings where the fruit from which the flavor key was derived or was formulated to mimic has citric acid as the predominant, naturally-occurring acid, flavor of the resulting final beverage can be advantageously improved when the concentrate - 73 - Attorney Docket No. 1410/100572 ._ comprises at least about 50 percent of the acid in the concentrate, in another aspect about 75 to about 95 percent of the acid in the concentrate, and in yet another aspect about 85 to about 95 percent of the acid in the concentrate.
[00188j The concentrates described herein can be combined with a variety of food products and beverages. In one aspect, the beverage concentrate can be used to provide flavor to alcoholic beverages, including but not limited to flavored champagne, sparkling wine, wine spritzer, cocktail, martini, or the like. In another aspect, the beverage concentrate can be used to provide flavor to cola, carbonated water, tea, coffee, seltzer, dub soda, the like, and can also be used to enhance the flavor of juice. In yet another aspect, the beverage concentrate can be used to provide flavor to a variety of solid, semi-solid, and liquid food products, including but not limited to oatmeal, cereal, yogurt, strained yogurt, cottage cheese, cream cheese, frosting, salad dressing, sauce, and desserts such as ice cream, sherbet, sorbet, and Italian ice. Appropriate ratios of the beverage concentrate to food product or beverage can readily be determined by one of ordinary skill in the art.
[001891 Manufacturing can include any number of variations to achieve the beverage concentrate with the desired pH and alcohol content. In general, the method can include mixing water, acid, flavoring, and any additional additives, such as, for example, buffer, water-activity reducing component, and preservatives, to provide the concentrate with the desired flavor profile and pH. By one approach, the concentrate can be formulated to provide at least 5 percent alcohol by weight and to provide acid to adjust the pH to less than about 3.
This may include adding buffers. By another approach, the concentrate is substantially free of alcohol.
[001901 A method of marketing liquid beverage concentrates having a plurality of different flavors is also provided herein. Advantageously, the liquid beverage concentrates described herein can be provided with a variety of different flavors, with each of the concentrates being shelf-stable at ambient temperature.
[00191] By some approaches, the method includes making a liquid beverage concentrate in each of the flavors and packaging the liquid beverage concentrates in containers of substantially the same size and shape, with each container containing a quantity of about 0.5 to about 6 oz. of concentrate, in another aspect of about 1 to about 4 oz., and in another aspect - 74 - Attorney Docket No. 14101100572 about 1 to about 2 or., with said quantity being sufficient to make at least about 10 eight oz.
servings of flavored beverage.
100192) In some aspects, the liquid beverage concentrates are prepared by combining the following ingredients:
about 5.0 to about 30.0 percent acid;
about 0 to about 10.0 percent buffer;
about 1.0 to about 30.0 percent flavoring; and about 1.0 to about 10.0 percent sweetener; and packaging the liquid beverage concentrates in containers of substantially the same size and shape, with each container containing a quantity of about 0.5 to about 6 oz. of concentrate, in another aspect of about 1 to about 4 oz., and in another aspect about 1 to about 2 oz., with said quantity being sufficient to make at least about 10 eight oz. servings of flavored beverage.
[00193] For aqueous concentrates, including aqueous concentrates having reduced water content, the acid, buffer, and other ingredients can be selected and included in ratios effective to provide the concentrate with a pH of about 1.6 to about 2.7.
[00194] The drawings and the foregoing descriptions are not intended to represent the only forms of the container and methods in regard to the details of construction.
The percentages provided herein are by weight unless stated otherwise. Changes in form and in proportion of parts, as well as the substitution of equivalents, are contemplated as circumstances may suggest or render expedient. Similarly, while beverage concentrates and methods have been described herein in conjunction with specific embodiments many alternatives, modifications, and variations will be apparent to those skilled in the art in light of the foregoing description.
- 75 - Attorney Docket No. 1410/100572

Claims (134)

We claim:

1. A flavored beverage concentrate having a pH of about 1.4 to about 2.7, the flavored beverage concentrate comprising:
about 15.0 to about 30.0 percent acid by weight;
greater than 0 to about 10.0 percent buffer by weight; and about 1.0 to about 30.0 percent flavoring by weight;
the acid and buffer included in a ratio of about 1:1 to about 60:1, the ratio of the acid and buffer effective to provide the concentrate with at least 5 percent more acid by weight than an otherwise identical non-buffered concentrate having the same pH.

2. The flavored beverage concentrate of claim 1, wherein the concentrate has a pH of about 1.6 to about 2.7.

3. The flavored beverage concentrate of claim 1, wherein the flavoring is selected from the group consisting of liquid flavorings, powdered flavorings, and combinations thereof.

4. The flavored beverage concentrate of claim 3, wherein the liquid flavoring comprises a flavor emulsion and the beverage concentrate is substantially free of alcohol.

5. The flavored beverage concentrate of claim 4, wherein the flavor emulsion comprises about 70 to about 80 percent water by weight, about 15 to about 20 percent emulsion stabilizer by weight, about 1 to about 10 percent flavor key by weight, and about 1 to about 4 percent emulsifier by weight.

6. The flavored beverage concentrate of claim 5, wherein the concentrate contains less than about 0.001 percent alcohol by weight.

7. The flavored beverage concentrate of claim 1, wherein the concentrate further comprises a water activity reducing component in an amount effective to reduce the water activity of the concentrate to about 0.55 to about 0.95.

8. The flavored beverage concentrate of claim 7, further comprising a water activity reducing component is included in an amount effective to reduce the water activity of the concentrate to about 0.6 to about 0.8.

9. The flavored beverage concentrate of claim 7, wherein the water activity reducing component is selected from the group consisting of a salt, alcohol, polyol, carbohydrate, and combinations thereof.

10. The flavored beverage concentrate of claim 9, wherein the water activity reducing component comprises sodium chloride.

11. The flavored beverage concentrate of claim 1, wherein the acid comprises a combination of malic and citric acids.

12. The flavored beverage concentrate of claim 1, wherein the concentrate comprises acid, buffer, and flavor key of the flavoring in a ratio of about 1:1:0.002 to about 60:1:0.5.

13. The flavored beverage concentrate of claim 1, wherein the concentrate includes about 5 to about 35 percent alcohol by weight.

14. The flavored beverage concentrate of claim 13, wherein the alcohol comprises propylene glycol.

15. The flavored beverage concentrate of claim 1, wherein the concentrate includes less than 40 percent water by weight and at least 40 percent non-aqueous liquid by weight and has a water activity of about 0.2 to about 0.7 by weight.

16. A method of preparing a flavored beverage concentrate having a pH of about 1.4 to about 2.7, the method comprising mixing:
about 15.0 to about 30.0 percent acidulant by weight;
about 0.5 to about 10.0 percent buffer by weight; and about 1.0 to about 30.0 percent flavoring by weight;
the acid and buffer included in a ratio of about 1:1 to about 60:1, the ratio of the acid and buffer effective to provide the concentrate with at least 5 percent more acid by weight than an otherwise identical non-buffered concentrate having the same pH.

17. The method of claim 16, wherein the concentrate has a pH of about 1.6 to about 2.7.

18. The method of claim 16, wherein the flavoring is selected from the group consisting of liquid flavorings, powdered flavorings, and combinations thereof.

19. The method of claim 18, wherein the liquid flavoring comprises a flavor emulsion and the concentrate is substantially free of alcohol.

20. The method of claim 19, wherein the flavor emulsion comprises about 70 to about 80 percent water by weight, about 15 to about 20 percent emulsion stabilizer by weight, about 1 to about 10 percent flavor key by weight, and about 1 to about 4 percent emulsifier by weight.

21. The method of claim 16, wherein the concentrate contains less than about 0.001 percent alcohol by weight.

22. The method of claim 16, wherein the concentrate further comprises a water activity reducing component in an amount effective to reduce the water activity of the concentrate to about 0.55 to about 0.95 and the water activity reducing component is selected from the group consisting of a salt, alcohol, polyol, carbohydrate, and combinations thereof.

23. The method of claim 16, wherein the acidulant comprises a combination of malic and citric acids.

24. The method of claim 16, wherein the acidulant comprises at least 50 percent of the acid by weight that is naturally present in greater quantities than any other acid in the fruit from which the flavor key was derived or was formulated to mimic.

25. The method of claim 16, wherein the concentrate comprises acid, buffer, and flavor key of the flavoring in a ratio of about 1:1:0.002 to about 60:1:0.5.

26. The method of claim 16, wherein the concentrate further includes about 5 to about 35 percent alcohol by weight.

27. The method of claim 16, wherein the concentrate includes less than 40 percent water and at least 40 percent non-aqueous liquid by weight and has a water activity of about 0.2 to about 0.7.

28. A flavored beverage concentrate having a pH of about 1.9 to about 2.4, the flavored beverage concentrate comprising:
about 30 to about 65 percent water by weight;
about 15.0 to about 30.0 percent acid by weight;
greater than 0 to about 10.0 percent buffer by weight selected from the group consisting of a potassium salt of an acid, a sodium salt of an acid, and combination thereof;
and about 1.0 to about 30.0 percent flavoring by weight;

the acid and buffer included in a ratio of about 1:1 to about 60:1, the ratio of the acid and buffer selected to provide the concentrate with at least 5 times more acid than an otherwise identical non-buffered concentrate having the same pH, and the concentrate having a concentration such that when diluted at a ratio of about 1:75 to about 1:160 to provide a beverage, the concentrate delivers about 0.01 to 0.8 percent acid by weight of the beverage made by the flavored beverage concentrate.

29. The flavored beverage concentrate of claim 28, wherein the acid and buffer are included in a ratio of about 1:1 to about 40:1.

30. The flavored beverage concentrate of claim 28, wherein the acid and buffer are included in a ratio of about 7:1 to about 15:1.

31. The flavored beverage concentrate of claim 28, wherein the concentrate has a concentration such that when diluted at a ratio of about 1:75 to about 1:160 to provide a beverage, the concentrate delivers about 0.1 to 0.3 percent acid by weight of the beverage made by the flavored beverage concentrate.

32. The flavored beverage concentrate of claim 28, wherein the acid and buffer are provided in a ratio effective selected to provide the concentrate with at least 5 to about 40 times more acid than an otherwise identical non-buffered concentrate having the same pH.

33. The flavored beverage concentrate of claim 28, wherein the acid and buffer are provided in a ratio effective selected to provide the concentrate with at least 10 to about 20 times more acid than an otherwise identical non-buffered concentrate having the same pH.

34. The flavored beverage concentrate of claim 28, wherein the flavoring is selected from the group consisting of liquid flavorings, powdered flavorings, and combinations thereof.
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35. The flavored beverage concentrate of claim 34, wherein the liquid flavoring comprises a flavor emulsion.

36. The flavored beverage concentrate of claim 35, wherein the flavor emulsion comprises about 1 to about 10 percent of a flavor key.

37. The flavored beverage concentrate of claim 28, wherein the concentrate further comprises a water activity reducing component selected from the group consisting of salt, alcohol, polyol, carbohydrate, and combinations thereof.

38. The flavored beverage concentrate of claim 28, wherein the acid comprises at least 50 percent by weight of an acid that is naturally present in greater quantities than any other acid in a fruit from which a flavor key of the flavoring was derived or formulated to mimic.

39. The flavored beverage concentrate of claim 28, wherein the acid comprises at least 50 percent malic acid by weight.

40. The flavored beverage concentrate of claim 38, wherein the acid comprises about 80 to about 95 percent malic acid by weight.

41. The flavored beverage concentrate of claim 28, wherein the concentrate comprises acid, buffer, and flavor key of the flavoring in a ratio of about 1:1:0.002 to about 60:1:0.5.

42. The flavored beverage concentrate of claim 28, wherein the concentrate further comprises about 5 to about 35 percent alcohol by weight.

43. The flavored beverage concentrate of claim 42, wherein the alcohol includes at least one of the group consisting of ethanol, propylene glycol, and combinations thereof.

44. The flavored beverage concentrate of claim 42, wherein the concentrate having a concentration such that when diluted at a ratio of about 1:75 to about 1:120 to provide a beverage, the concentrate delivers about 0.01 to 0.8 percent acid by weight of the beverage made by the flavored beverage concentrate.

45. A flavored beverage concentrate having a pH of about 1.9 to about 2.4, the flavored beverage concentrate comprising:
about 30 to about 65 percent water by weight;
about 15.0 to about 30.0 percent acid by weight;
greater than 0 to about 3.0 percent buffer by weight selected from the group consisting of a potassium salt of an acid, a sodium salt of an acid, and combination thereof;
and about 1.0 to about 30.0 percent flavoring by weight comprising a flavor key and alcohol;
the acid and buffer included in a ratio of about 1:1 to about 60:1, and the concentrate having a concentration such that when diluted at a ratio of about 1:75 to about 1:160 to provide a beverage, the concentrate delivers about 0.01 to 0.8 percent acid by weight of the beverage made by the flavored beverage concentrate.

46. The flavored beverage concentrate of claim 45, wherein the concentrate has a concentration such that when diluted at a ratio of about 1:75 to about 1:120 to provide a beverage, the concentrate delivers about 0.01 to 0.8 percent acid by weight of the beverage made by the flavored beverage concentrate.

47. The flavored beverage concentrate of claim 45, wherein the flavor key is a non-citrus flavor kev.

48. The flavored beverage concentrate of claim 45, wherein the acid and buffer are included in a ratio of about 1:1 to about 60:1, the ratio of the acid and buffer selected to provide the concentrate with at least 5 times more acid than an otherwise identical non-buffered concentrate having the same pH.

49. The flavored beverage concentrate of claim 45, wherein the alcohol includes at least one of the group consisting of ethanol, propylene glycol, and combinations thereof.

50. A packaged flavored liquid beverage concentrate comprising:
a container body having a closed bottom end, a top end with a neck defining an outlet opening and a sidewall extending between the top and bottom ends to define an interior of the container body accessible through the outlet of the top end, the sidewall being flexible and resilient, the sidewall including opposing front and rear walls and a pair of opposing end walls extending therebetween, the opposing front and rear walls having a maximum width that is greater than a maximum width of the end walls;
a flavored liquid beverage concentrate in the interior of the container body comprising:
about 30 to about 65 percent water by weight;
about 15 to about 30 percent acid by weight;
greater than 0 to about 10 percent buffer by weight, the buffer selected from the group consisting of a potassium salt of an acid, a sodium salt of an acid, and combination thereof; and about 1 to about 30 percent flavoring by weight, the concentrate having a pH of about 1.9 to about 2.4 and a viscosity of about 1 to about 75 cP when measured at 20° C., and the concentrate having a concentration such that, when diluted at a ratio of about 1:75 to about 1:160 to provide a beverage, the concentrate delivers about 0.01 to about 0.8 percent acid by weight of the beverage made by the flavored beverage concentrate;
a lid attached to the neck of the container body and defining an exit path aligned with the outlet opening of the container body and through which the flavored liquid beverage concentrate can be dispensed; and a valve supported by the lid and disposed in the exit path, the valve movable from a closed position, whereby flow of flavored liquid beverage concentrate through the exit path is substantially blocked when the sidewall of the container body is unsqueezed, to an open position, whereby the flavored liquid beverage concentrate from the interior of the container body can be dispensed in a jet when the front and rear walls of the sidewall of the container body are squeezed.

51. The packaged liquid beverage concentrate of claim 50, wherein the lid has a cover portion movable for selectively covering the valve.

52, The packaged flavored liquid beverage concentrate of claim 51, wherein a base portion of the lid has an exterior skirt with a smooth transition to the sidewall of the container body below a shoulder.

53. The packaged flavored liquid beverage concentrate of claim 52, wherein the cover portion of the lid has an exterior portion with a smooth transition to the exterior skirt of the base portion of the lid when the cover portion of the lid is seated on the base portion of the lid.

54. The packaged flavored liquid beverage concentrate of claim 51, wherein the lid includes means for providing at least two audible and/or tactile responses during movement of the cover portion of the lid toward a closed position covering the valve.

55. The packaged flavored liquid beverage concentrate of claim 51, wherein the cover portion of the lid has means for blocking shifting of the valve from the closed position to the open position when the cover portion is in a closed position covering the valve.

56. The packaged flavored liquid beverage concentrate of claim 50, wherein the packaged flavored beverage concentrate has a Drip Index Value of zero.

57. The packaged flavored liquid beverage concentrate of claim 50, wherein the concentrate has a viscosity of about 1 to about 25 cP at 20° C.

58. The packaged flavored liquid beverage concentrate of claim 50, wherein the concentrate has a concentration such that, when diluted at a ratio of about 1:75 to about 1:160 to provide a beverage, the concentrate delivers about 0.1 to about 0.3 percent acid by weight of the beverage.

59. The packaged flavored liquid beverage concentrate of claim 50, wherein the acid and buffer are included in a ratio of about 1:1 to about 60:1, the ratio of the acid and buffer effective to provide the concentrate with at least 5 times more acid than an otherwise identical non-buffered concentrate having the same pH.

60. The packaged flavored liquid beverage concentrate of claim 50, wherein the container body includes about 48 cc of flavored liquid beverage concentrate.

61. The packaged flavored liquid beverage concentrate of claim 50, wherein the container body includes about 60 cc of flavored liquid beverage concentrate.

62. The packaged flavored liquid beverage concentrate of claim 50, wherein the flavored liquid beverage concentrate further comprises at least one additive selected from the group consisting of caffeine, vitamins, and electrolytes.

63. The packaged flavored liquid beverage concentrate of claim 50, wherein the flavoring comprises an alcohol selected from the group consisting of ethanol, propylene glycol, and combination thereof.

64. A packaged flavored liquid beverage concentrate comprising:
a container body having a closed bottom end, a top end with a neck defining an outlet opening and a sidewall extending between the top and bottom ends to define an interior of the container body accessible through the outlet of the top end, the sidewall being flexible and resilient, the sidewall including opposing front and rear walls and a pair of opposing end walls extending therebetween, the opposing front and rear walls having a maximum width that is greater than a maximum width of the end walls;
a flavored liquid beverage concentrate in the interior of the container body comprising:
about 30 to about 65 percent water by weight;
about 15 to about 30 percent acid by weight;
greater than 0 to about 10 percent buffer by weight, the buffer selected from the group consisting of a potassium salt of an acid, a sodium salt of an acid, and combination thereof; and about 1 to about 30 percent flavoring by weight, the concentrate having a viscosity of about 1 to about 75 cP when measured at 20° C., the amount of acid and buffer selected to provide a pH of less than about 2.4 and to avoid substantial flavor degradation for at least three months storage at ambient temperature, and the concentrate having a concentration such that, when diluted at a ratio of about 1:75 to about 1:160 to provide a beverage, the concentrate delivers about 0.01 to about 0.8 percent acid by weight of the beverage made by the flavored beverage concentrate;
a flip top cap having a base attached to the neck of the container body and defining an exit path aligned with the outlet opening of the container body and through which the flavored liquid beverage concentrate can be dispensed and a cover connected to the base by a hinge; and a valve supported by the flip top cap and disposed in the exit path, the valve movable from a closed position, whereby flow of flavored liquid beverage concentrate through the exit path is substantially blocked when the sidewall of the container body is unsqueezed, to an open position, whereby the flavored liquid beverage concentrate from the interior of the container body can be dispensed in a jet when the front and rear walls of the sidewall of the container body are squeezed.

65. The packaged flavored liquid beverage concentrate of claim 64, wherein the base of the flip top cap has an exterior skirt with a smooth transition to the sidewall of the container body below a shoulder.

66. The packaged flavored liquid beverage concentrate of claim 64, wherein the packaged flavored beverage concentrate has a Drip Index Value of zero.

67. The packaged flavored liquid beverage concentrate of claim 64, wherein the flavored liquid beverage concentrate further comprises at least one additive selected from the group consisting of caffeine, vitamins, and electrolytes.

68. The packaged flavored liquid beverage concentrate of claim 64, wherein the flavoring comprises an alcohol selected from the group consisting of ethanol, propylene glycol, and combination thereof.

69. The packaged flavored liquid beverage concentrate of claim 64, wherein the concentrate has a viscosity of about 1 to about 25 cP at 20° C.

70. The packaged flavored liquid beverage concentrate of claim 64, wherein the flavoring is selected from the group consisting of liquid flavorings, powdered flavorings, and combinations thereof.

71. The packaged flavored liquid beverage concentrate of claim 70, wherein the liquid flavoring comprises a flavor emulsion.

72. A packaged flavored liquid beverage concentrate comprising:
a container body having a closed bottom end, a top end with a neck defining an outlet opening and a sidewall extending between the top and bottom ends to define an interior of the container body accessible through the outlet of the top end, the sidewall being flexible and resilient, the sidewall including opposing front and rear walls and a pair of opposing end walls extending therebetween, the opposing front and rear walls having a maximum width that is greater than a maximum width of the end walls, the neck having one or more axially extending and outwardly projecting protuberances and a radially projecting ramp extending partially about the circumference of the neck;
a flavored liquid beverage concentrate in the interior of the container body comprising:
about 30 to about 65 percent water by weight;
about 15 to about 30 percent acid by weight;
greater than 0 to about 10 percent buffer by weight, the buffer selected from the group consisting of a potassium salt of an acid, a sodium salt of an acid, and combination thereof; and about 1 to about 30 percent flavoring by weight;
the concentrate having a viscosity of about 1 to about 75 cP when measured at 20° C., the acid and buffer included in amounts to provide a ratio of acid to buffer of about 1:1 to about 60:1, the amounts of acid and buffer selected to provide the concentrate with a pH of less than about 2.4 and to avoid substantial flavor degradation for at least three months storage at ambient temperature, and the concentrate having a concentration such that, when diluted at a ratio of about 1:75 to about 1:160 to provide a beverage, the concentrate delivers about 0.01 to about 0.8 percent acid by weight of the beverage made by the flavored beverage concentrate;
a lid having a base attached to the neck of the container body and defining an exit path aligned with the outlet opening of the container body and through which the flavored liquid beverage concentrate can be dispensed, the base having portions that are substantially flush with the adjacent portions of the sidewall of the container body in a preferred orientation, the base having an inner skirt with an inwardly extending rib configured for attaching the base to the neck of the container body, the inner skirt having one or more axially extending slots each configured to receive one of the protuberances of the neck to restrict rotation of the base relative to the container body and maintain the base in the preferred orientation; and a valve supported by the lid and disposed in the exit path, the valve movable from a closed position, whereby flow of flavored liquid beverage concentrate through the exit path is substantially blocked when the sidewall of the container body is unsqueezed, to an open position, whereby the flavored liquid beverage concentrate from the interior of the container body can be dispensed in a jet when the front and rear walls of the sidewall of the container body are squeezed.

73. The packaged flavored liquid beverage concentrate of claim 72, wherein the flavored liquid beverage concentrate further comprises at least one additive selected from the group consisting of caffeine, vitamins, and electrolytes.

74. The packaged flavored liquid beverage concentrate of claim 72, wherein the flavoring comprises an alcohol selected from the group consisting of ethanol, propylene glycol, and combination thereof.

75. The packaged flavored liquid beverage concentrate of claim 72, wherein the concentrate has a viscosity of about 1 to about 25 cP at 20° C.

76. The packaged flavored liquid beverage concentrate of claim 72, wherein the packaged flavored beverage concentrate has a Drip Index Value of zero.

77. The packaged flavored liquid beverage concentrate of claim 72, wherein the lid has a cover portion movable for selectively covering the valve.

78. The packaged flavored liquid beverage concentrate of claim 77, wherein the cover portion of the lid has an exterior portion with a smooth transition to the exterior skirt of the base portion of the lid when the cover portion of the lid is seated on the base portion of the lid.

79. A flavored liquid beverage concentrate comprising:
from 15 percent to 30 percent by weight acid;
from 1 percent to 30 percent by weight flavoring; and greater than 0 to 10 percent by weight buffer, wherein the flavored beverage concentrate has a pH of from 1.7 to 2.7.

80. The flavored liquid beverage concentrate of claim 79, wherein the pH of the flavored beverage concentrate is from 1.9 to 2.4.

81. The flavored liquid beverage concentrate of claim 79, wherein the buffer is selected from the group consisting of sodium salt of an acid, potassium salt of an acid, and combinations thereof.

82. The flavored liquid beverage concentrate of claim 79, comprising sufficient potassium that provides 1 to 100 mg of potassium per 8 ounces of beverage.

83. The flavored liquid beverage concentrate of claim 79, wherein the acid and the buffer are included in a ratio of at least 1:1.

84. The flavored liquid beverage concentrate of claim 83, wherein amounts of acid and buffer and the pH avoid substantial degradation of the flavoring for at least three months storage at ambient temperature.

85. The flavored liquid beverage concentrate of claim 79, wherein the flavored beverage concentrate has a concentration such that when diluted with water at a ratio of 1:75 to 1:160 to provide a beverage, the flavored beverage concentrate delivers 0.1 to 0.8 percent by weight acid of the beverage made by the flavored beverage concentrate.

86. The flavored liquid beverage concentrate of claim 79, wherein the flavored beverage concentrate further comprises from 30 percent to 70 percent by weight water.

87. The flavored liquid beverage concentrate of claim 86, wherein the flavored beverage concentrate has either Newtonian flow characteristics or non-Newtonian flow characteristics, if the flavored beverage concentrate has Newtonian flow characteristics it has a viscosity of 1 to 75 cP when measured with an Enhanced UL Adapter with spindle code 00 at 20°C, and if the flavored beverage concentrate has non-Newtonian flow characteristics, it has a viscosity of 20 to 500 cP when measured using spindle 06 after 2 minutes at 12 rpm and at 20°C.

88. The flavored liquid beverage concentrate of claim 86, further comprising a polyol, wherein the acid, water, and polyol are included in amounts that provide microbial stability such that the concentrate has an aerobic plate count of less than 5000 CFU/g, yeast and mold at a level less than 500 CFU/g, and coliforms at 0 MPN/g for at least three months when stored at ambient temperature.

89. A flavored liquid beverage concentrate comprising:
from 15 percent to 30 percent by weight acid;
from 1 percent to 30 percent by weight flavoring; and greater than 0 to 10 percent by weight buffer, wherein the flavored beverage concentrate has a pH of from 1.4 to 3Ø

90. The flavored liquid beverage concentrate of claim 89, wherein the pH of the flavored beverage concentrate is from 1.4 to 2.7.

91. The flavored liquid beverage concentrate of claim 89, wherein the pH of the flavored beverage concentrate is from 1.9 to 2.7.

92. The flavored liquid beverage concentrate of claim 89, wherein the buffer is selected from the group consisting of sodium salt of an acid, potassium salt of an acid, and combinations thereof.

93. The flavored liquid beverage concentrate of claim 89, comprising sufficient potassium that provides 1 to 100 mg of potassium per 8 ounces of beverage.

94. The flavored liquid beverage concentrate of claim 89, wherein the acid and the buffer are included in a ratio of at least 1:1.

95. The flavored liquid beverage concentrate of claim 94, wherein amounts of acid and buffer and the pH avoid substantial degradation of the flavoring for at least three months storage at ambient temperature.

96. The flavored liquid beverage concentrate of claim 89, wherein the flavored beverage concentrate has a concentration such that when diluted with water at a ratio of 1:75 to 1:160 to provide a beverage, the flavored beverage concentrate delivers 0.1 to 0.8 percent by weight acid of the beverage made by the flavored beverage concentrate.

97. The flavored liquid beverage concentrate of claim 89, wherein the flavored beverage concentrate further comprises from 30 percent to 70 percent by weight water.

98. The flavored liquid beverage concentrate of claim 97, further comprising a polyol, wherein the acid, water, and polyol are included in amounts that provide microbial stability such that the concentrate has an aerobic plate count of less than 5000 CFU/g, yeast and mold at a level less than 500 CFU/g, and coliforms at 0 MPN/g for at least three months when stored at ambient temperature.

99. A flavored liquid beverage concentrate comprising:
sweetener;

from 15 percent to 30 percent by weight acid;
from 1 percent to 30 percent by weight flavoring; and 0.5 to 5 percent by weight buffer, the buffer selected from the group consisting of a potassium salt of an acid, a sodium salt of an acid, and combinations thereof, and the acid and buffer provided in a weight ratio of at least 1:1, wherein the flavored beverage concentrate has a pH of from 1.6 to 2.7.

100. The flavored liquid beverage concentrate of claim 99, wherein the flavored beverage concentrate is provided in a quantity of 0.5 to 6 ounces in a container.

101. The flavored liquid beverage concentrate of claim 99, wherein the flavored beverage concentrate is provided in a quantity of 1 to 4 ounces in a container.

102. A flavored liquid beverage concentrate comprising:
water; 15 to 40 weight percent acid; greater than 0 to 10 weight percent buffer, the buffer is selected from the group consisting of a potassium salt of an acid, a sodium salt of an acid, and combinations thereof; 1 to 30 weight percent flavoring; and the acid and the buffer in amounts to provide a weight ratio of acid to buffer of at least 1:1;
the flavored liquid beverage concentrate comprising amounts of the acid and the buffer and having a pH from 1.4 to 2.7 that avoid substantial degradation of the flavoring for at least three months storage at ambient temperature;
the flavored liquid beverage concentrate having a viscosity from 1 to 75 cP
when measured at 20°C;
a sweetener, the sweetener selected from the group consisting of honey, erythritol, sucralose, aspartame, stevia, saccharine, luo han guo, neotame, sucrose, rebaudioside A, fructose, cyclamate, acesulfame potassium and combinations thereof; and the flavored liquid beverage concentrate having a concentration such that, when diluted with water at a ratio of 1:75 to 1:160 to provide a beverage, the concentrate delivers 0.1 to 0.8 weight percent acid of the beverage made by diluting the flavored liquid beverage concentrate.

103. The flavored liquid beverage concentrate of claim 102, comprising from 15 to 30 weight percent acid.

104. The flavored liquid beverage concentrate of claim 102, comprising 20 to weight percent acid.

105. The flavored liquid beverage concentrate of claim 102, further comprising potassium, the potassium present in an amount that provides from 1 to 100 mg of potassium per 8 ounces of the beverage made by diluting the flavored liquid beverage concentrate.

106. The flavored liquid beverage concentrate of claim 102, wherein the acid is selected from the group consisting of citric acid, malic acid, and combinations thereof and the buffer is selected from potassium citrate, sodium citrate, and combinations thereof.

107. The flavored liquid beverage concentrate of claim 102, comprising from 30 to 80 weight percent water.

108. The flavored liquid beverage concentrate of claim 102, further comprising a polyol and wherein the acid, the water, and the polyol are included in amounts that provide microbial stability such that the flavored liquid beverage concentrate has an aerobic plate count of less than 5000 CFU/g, yeast and mold at a level less than 500 CFU/g, and coliforms at 0 MPN/g for at least three months when stored at ambient temperature.

109. The flavored liquid beverage concentrate of claim 102, comprising from 30 to 65 weight percent water and from 15 to 30 weight percent acid.

110. The flavored liquid beverage concentrate of claim 102, comprising greater than 0 to 3 weight percent buffer.

111. The flavored liquid beverage concentrate of claim 102, wherein the acid to buffer weight ratio is from 1:1 to 60:1.

112. The flavored liquid beverage concentrate of claim 102, wherein the acid to buffer ratio is selected to provide the flavored liquid beverage concentrate with at least 5 times more acid than an otherwise identical non-buffered concentrate having the same pH, wherein the otherwise identical non-buffered concentrate having the same pH
has weight percentages of all ingredients the same as those in the flavored liquid beverage concentrate except water, acid, and buffer.

113. The flavored liquid beverage concentrate of claim 102, wherein the flavoring is selected from the group consisting of liquid flavorings, powdered flavorings, and combinations thereof.

114. The flavored liquid beverage concentrate of claim 102, wherein the flavoring includes a flavor key and an alcohol.

115. A flavored liquid beverage concentrate comprising:
water; flavoring; 15 to 40 weight percent acid; and buffer, the buffer is selected from the group consisting of a potassium salt of an acid, a sodium salt of an acid, and combinations thereof; and an acid to buffer weight ratio of at least 1:1;
a pH from 1.4 to 2.7;
the flavored liquid beverage concentrate having a viscosity from 1 to 75 cP
when measured at 20°C;
a non-nutritive sweetener, the non-nutritive sweetener selected from the group consisting of sucralose, aspartame, stevia, saccharine, luo hart guo, neotame, rebaudioside A, cyclamate, acesulfame potassium and combinations thereof; and the flavored liquid beverage concentrate having a concentration such that, when diluted with water at a ratio of 1:75 to 1:160 to provide a beverage, the concentrate delivers 0.1 to 0.8 percent acid by weight of the beverage made by diluting the flavored liquid beverage concentrate.

116. The flavored liquid beverage concentrate of claim 115, further including an alcohol.

117. The flavored liquid beverage concentrate of claim 115, wherein the acid, the water, and the alcohol are included in amounts that avoid substantial flavor degradation of the flavored liquid beverage concentrate and to provide microbial stability such that the flavored liquid beverage concentrate has an aerobic plate count of less than 5000 CFU/g, yeast and mold at a level less than 500 CFU/g, and coliforms at 0 MPN/g for at least three months when stored at ambient temperature.

118. The flavored liquid beverage concentrate of claim 115, comprising at least 30 weight percent water, greater than 0 to 10 weight percent buffer, and at least 1 weight percent flavoring.

119. The flavored liquid beverage concentrate of claim 115, comprising 15 to 30 weight percent acid, and 30 to 80 weight percent water.

120. The flavored liquid beverage concentrate of claim 115, further comprising potassium, the potassium present in an amount to provide from 1 to 100 mg of potassium per 8 ounces of the beverage made by diluting the flavored liquid beverage concentrate.

121. The flavored beverage concentrate of claim 115, wherein the acid is selected from the group consisting of citric acid, malic acid, and combinations thereof and the buffer is selected from the group consisting of potassium citrate, sodium citrate, and combinations thereof.

122. The flavored liquid beverage concentrate of claim 115, wherein the flavoring comprises a flavor key and an alcohol.

123. The flavored liquid beverage concentrate of claim 115, comprising from 30 to 80 weight percent water.

124. The flavored liquid beverage concentrate of claim 115, comprising from 30 to 65 weight percent water, from 1 to 30 weight percent flavoring, from 15 to 30 weight percent acid, and greater than 0 to 10 weight percent buffer.

125. The flavored liquid beverage concentrate of claim 115, comprising greater than 0 to 3 weight percent buffer.

126. The flavored liquid beverage concentrate of claim 115, wherein the acid to buffer weight ratio is from 1:1 to 60:1.

127. The flavored liquid beverage concentrate of claim 115, wherein the acid to buffer ratio is selected to provide the flavored liquid beverage concentrate with at least 5 times more acid than an otherwise identical non-buffered concentrate having the same pH, wherein the otherwise identical non-buffered concentrate having the same pH
has weight percentages of all ingredients the same as those in the flavored liquid beverage concentrate except water, acid, and buffer.

128. The flavored liquid beverage concentrate of claim 115, wherein the flavoring is selected from the group consisting of liquid flavorings, powdered flavorings, and combinations thereof.

129. The flavored liquid beverage concentrate of claim 115, wherein the flavored liquid beverage concentrate further comprises a water activity reducing component that is selected from the group consisting of salt, alcohol, polyol, carbohydrate, and combinations thereof.

130. The flavored liquid beverage concentrate of claim 102, comprising from 25 to 40 weight percent acid.

131. The flavored liquid beverage concentrate of claim 115, comprising from 25 to 40 weight percent acid.

132. The flavored liquid beverage concentrate of claim 102, wherein the flavored liquid beverage concentrate has a viscosity from 1 to 5 cP when measured at 20°C.

133. A flavored liquid beverage concentrate comprising:
water;
sweetener;
15 to 40 weight percent acid;
1 to 10 weight percent buffer, the buffer selected from the group consisting of a potassium salt of an acid, a sodium salt of an acid, and combinations thereof, and the weight ratio of acid to buffer being at least 1:1;
1 to 30 weight percent flavoring;
the flavored liquid beverage concentrate comprising amounts of the acid and the buffer and having a pH from 1.4 to 2.7 that avoid substantial degradation of the flavoring for at least three months storage at ambient temperature; and the flavored liquid beverage concentrate having a viscosity from 1 to 25 cP
when measured at 20°C.

134. The flavored liquid beverage concentrate of claim 133, wherein the flavored liquid beverage concentrate has a viscosity from 1 to 5 cP when measured at 20°C.