ELECTROLYTE-CONTAINING ALCOHOLIC BEVERAGES

Abstract

A hard seltzer is made by dissolving a sodium ion source in an aqueous ethanol solution, wherein the aqueous ethanol solution comprises from 1% to 14% by volume of ethanol; dissolving a potassium ion source in the aqueous ethanol solution; dissolving a magnesium ion source in the aqueous ethanol solution; and carbonating the aqueous ethanol solution to produce the hard seltzer. The sodium ion source, the potassium ion source, and the magnesium ion source are used in amounts effective to provide a hard seltzer comprising 20 to 400 mg/serving of sodium ions, 20 to 400 mg/serving of potassium ions; and 3 to 400 mg/serving of magnesium ions.

Claims

1. A hard seltzer, comprising: aqueous ethanol, comprising from about 0.1% to about 18% by volume of ethanol; about 10 to about 500 mg/serving of sodium ions; about 10 to about 750 mg/serving of potassium ions; and about 1 to about 400 mg/serving of magnesium ions.

2. The hard seltzer of claim 1, comprising: aqueous ethanol, containing from 4% to 12% by volume of ethanol.

3. The hard seltzer of claim 1, comprising: aqueous ethanol, containing from 2.4% to 7.6% by volume of ethanol.

4. The hard seltzer of claim 1, comprising: aqueous ethanol, containing from 3.2% to 7.6% by volume of ethanol.

5. The hard seltzer of claim 1, wherein the sodium ions are obtained from a sodium ion source selected from the group consisting of trisodium citrate, disodium citrate, monosodium citrate, sodium chloride, sodium carbonate, sodium hydroxide, sodium bicarbonate, sodium phosphate, sodium phosphate dibasic, sodium phosphate monobasic, monosodium glutamate, hydrates thereof, and mixtures thereof.

6. The hard seltzer of claim 1, wherein the potassium ions are obtained from a potassium salt selected from the group consisting of citrate salts, phosphate salts, potassium chloride, potassium carbonate, potassium hydroxide, potassium bicarbonate, glutamate salts, hydrates thereof, and mixtures thereof.

7. The hard seltzer of claim 1, wherein the magnesium ions are obtained from a magnesium salt selected from the group consisting of citrate salts, phosphate salts, magnesium chloride, magnesium carbonate, magnesium hydroxide, magnesium bicarbonate, glutamate salts, hydrates thereof, and mixtures thereof.

8. The hard seltzer of claim 1, further comprising a natural or artificial sweetener, a natural or artificial flavor, a pH adjustor, or a mixture thereof.

9. A hard seltzer, comprising: aqueous ethanol, comprising from 1% to 8.9% by volume of ethanol; from 1 to 10% of the recommended daily value of sodium ions; from 0.5 to 10% of the recommended daily value of potassium ions; and from 0.1 to 10% of the recommended daily value of magnesium ions; based on a single serving of the hard seltzer, wherein the aqueous ethanol is carbonated; and wherein the hard seltzer further comprises a pH adjuster comprising a weak acid and a conjugate base; wherein the conjugate base is a source of the sodium, potassium, or magnesium ions.

10. The hard seltzer of claim 9, comprising: from 3 to 5% of the recommended daily value of sodium ions; from 2 to 4% of the recommended daily value of potassium ions; and from 1 to 3% of the recommended daily value of magnesium.

11. The hard seltzer of claim 9, wherein the sodium ions are obtained from a sodium ion source selected from the group consisting of trisodium citrate, disodium citrate, monosodium citrate, sodium chloride, sodium carbonate, sodium hydroxide, sodium bicarbonate, and monosodium glutamate, hydrates thereof, and mixtures thereof.

12. The hard seltzer of claim 9, wherein the potassium ions are obtained from a potassium salt selected from the group consisting of citrate salts, potassium chloride, potassium carbonate, potassium hydroxide, potassium bicarbonate, glutamate salts, hydrates thereof, and mixtures thereof.

13. The hard seltzer of claim 9, wherein the magnesium ions are obtained from a magnesium salt selected from the group consisting of citrate salts, magnesium chloride, magnesium carbonate, magnesium hydroxide, magnesium bicarbonate, glutamate salts, hydrates thereof, and mixtures thereof.

14. The hard seltzer of claim 9, further comprising a natural or artificial sweetener, a natural or artificial flavor, a pH adjustor, or a mixture thereof.

15. An alcoholic beverage, comprising: aqueous ethanol, comprising from 1% to 8.9% by volume of ethanol; from 1 to 10% of the recommended daily value of sodium ions per serving; from 0.5 to 10% of the recommended daily value of potassium ions per serving from 0.1 to 10% of the recommended daily value of magnesium per serving; and an artificial sweetener selected from the group consisting of Acesulfame potassium, Aspartame, Sucralose, D-Tagatose, and Saccharin.

16. The alcoholic beverage of claim 15, wherein the artificial sweetener is Acesulfame potassium or Sucralose.

17. The alcoholic beverage of claim 15, wherein the aqueous ethanol is carbonated.

18. A method of making the hard seltzer of claim 1, comprising: dissolving a sodium ion source in an aqueous ethanol solution, wherein the aqueous ethanol solution comprises from 1% to 8.9% by volume of ethanol; dissolving a potassium ion source in the aqueous ethanol solution; dissolving a magnesium ion source in the aqueous ethanol solution; and carbonating the aqueous ethanol solution to produce the hard seltzer; wherein the sodium ion source, the potassium ion source, and the magnesium ion source are used in amounts effective to provide a hard seltzer comprising 20 to 400 mg/serving of sodium ions, 20 to 400 mg/serving of potassium ions; and 3 to 400 mg/serving of magnesium ions.

19. A method of making the hard seltzer of claim 1, comprising: producing an aqueous ethanol solution by mixing carbonated water with from 1% to 8.9% by volume of ethanol, based on the combined weight of the water and the ethanol; dissolving a sodium ion source in an aqueous ethanol solution, wherein the aqueous ethanol solution comprises; dissolving a potassium ion source in the aqueous ethanol solution; and dissolving a magnesium ion source in the aqueous ethanol solution; wherein the sodium ion source, the potassium ion source, and the magnesium ion source are used in amounts effective to provide a hard seltzer comprising 30 to 300 mg/serving of sodium ions, 40 to 400 mg/serving of potassium ions; and 3 to 30 mg/serving of magnesium ions.

Description

DETAILED DESCRIPTION

[0037] As used herein, the term “about” means “±10%,” “±5%,” or “±2%.”

[0038] In the following discussion, it is understood that metal ions are added as a corresponding metal salt. The weight of metal ion added to the drink discussed herein, W.sub.MET, is calculated as the weight of the salt added to the drink, W.sub.SALT, multiplied by a ratio of the molar mass of the metal, MM.sub.MET, to the molar mass of the salt, MM.sub.SALT, as follows:

W.sub.MET=W.sub.SALT×(MM.sub.MET/MM.sub.SALT)

[0039] Various embodiments disclosed herein relate to a hard seltzer, including: [0040] carbonated or non-carbonated aqueous ethanol, comprising from about 0.1° A to about 18% by volume of ethanol; [0041] about 10 to about 500 mg/serving of sodium ions; [0042] about 10 to about 750 mg/serving of potassium ions; and [0043] about 1 to about 400 mg/serving of magnesium ions.

[0044] The sodium ion source, the potassium ion source, and the magnesium ion source may be used in amounts effective to provide a hard seltzer comprising: [0045] 20 to 400 mg/serving of sodium ions; and [0046] a combination of potassium ions and magnesium ions, where: [0047] a ratio of sodium ions to potassium ions is about 1:20 to about 20:1 by weight, about 1:10 to about 10:1 by weight, about 1:5 to about 5:1 by weight, about 1:3 to about 3:1 by weight, about 1:3 to about 1:1 by weight, or about 1:2 to about 2:3 by weight; [0048] a ratio of sodium ions to magnesium ions is about 135:1 to about 1:20 by weight, about 100:1 to about 1:15 by weight, about 75:1 to about 1:10 by weight, about 50:1 to about 1:5 by weight, about 25:1 to about 1:1 by weight, or about 10:1 to about 1:1 by weight; and/or [0049] a ratio of potassium ions to magnesium ions is about 135:1 to about 1:20 by weight, about 100:1 to about 1:15 by weight, about 75:1 to about 1:10 by weight, about 50:1 to about 1:5 by weight, about 25:1 to about 1:1 by weight, or about 15:1 to about 10:1 by weight.

[0050] In various embodiments, the sodium ion source, the potassium ion source, and the magnesium ion source may be used in amounts effective to provide a hard seltzer comprising: [0051] a combination of: [0052] from 0.5% to 25%, from 1% to 17%, from 1 to 10%, from 2% to 12%, from 2% to 8%, or from 3% to 5% of the recommended daily value of sodium ions; and [0053] from 0.5% to 100%, from 1% to 50% from 1.5% to 25%, from 0.5 to 10%, or from 2% to 10% of the recommended daily value of potassium ions; and [0054] 0.05% to 100%, from 0.1% to 50% from 0.1% to 25%, from 0.1 to 10%, or from 1% to 10% of the recommended daily value of magnesium ions.

[0055] The sodium ion source, the potassium ion source, and the magnesium ion source may be used in amounts effective to provide a hard seltzer comprising: [0056] 30 to 300 mg/serving of sodium ions; and [0057] a combination of: [0058] from 0.5% to 100%, from 1% to 50% from 1.5% to 25%, or from 2% to 10% of the recommended daily value of potassium ions; and [0059] 0.5% to 100%, from 0.6% to 50% from 0.8% to 25%, or from 1% to 10% of the recommended daily value of magnesium ions.
In various embodiments, [0060] a ratio of sodium ions to potassium ions is about 1:20 to about 20:1 by weight, about 1:10 to about 2010:1 by weight, about 1:5 to about 5:1 by weight, about 1:3 to about 3:1 by weight, about 1:3 to about 1:1 by weight, or about 1:2 to about 2:3 by weight; and [0061] a ratio of sodium ions to magnesium ions is about 135:1 to about 1:20 by weight, about 100:1 to about 1:15 by weight, about 75:1 to about 1:10 by weight, about 50:1 to about 1:5 by weight, about 25:1 to about 1:1 by weight, or about 10:1 to about 1:1 by weight.

[0062] In various embodiments disclosed herein, the sodium ion source, the potassium ion source, and the magnesium ion source may be used in amounts effective to provide a hard seltzer comprising 30 to 300 mg/serving of sodium ions; 40 to 400 mg/serving of potassium ions; and 3 to 30 mg/serving of magnesium ions.

[0063] Various embodiments relate to an alcoholic beverage, including aqueous ethanol, containing from 1% to 7% by weight of ethanol; from 3% to 5% of the recommended daily value of sodium ions per serving; from 2% to 4% of the recommended daily value of potassium ions per serving; and from 1% to 3% of the recommended daily value of magnesium per serving. The aqueous ethanol may be carbonated.

[0064] The beverages disclosed herein may contain at least one natural or artificial sweetener. Suitable artificial sweeteners include Acesulfame potassium, Aspartame, Sucralose, D-Tagatose, and Saccharin. Suitable natural sweeteners include glucose, sucrose, fructose, honey, maple syrup, molasses, banana puree, date paste, date sugar, stevioside, coconut sugar, and brown rice syrup.

[0065] The beverages disclosed herein may contain at least one natural or artificial flavor. Suitable natural flavors include spices, fruit purees, fruit juices, vegetable purees, and vegetable juices.

[0066] The beverages disclosed herein may contain at least one pH adjuster. Suitable pH adjusters include acetic acid and salts thereof, adipic acid and salts thereof, sulphuric acid and salts thereof, carbonate salts, citric acid and salts thereof, hydroxide salts, phosphoric acid and salts thereof, chloride salts, lactic acid and salts thereof, calcium oxide, calcium phosphate, calcium sulphate, citric acid, potassium hydrogen tartrate, fumaric acid and salts thereof, gluconic acid and salts thereof, hydrochloric acid and salts thereof, and tartaric acid and salts thereof. In various embodiments, the pH adjuster may be a sodium, potassium, or magnesium salt of an acid, and may serve as a source of the corresponding metal ion. In various embodiments, the pH adjuster may be a pH-controlling buffer couple, including a weak acid and a sodium, potassium, or magnesium salt as a conjugate base, where the buffer performs the dual function of maintaining pH at a desired value and serving as a sodium, potassium, or magnesium ion source. Suitable buffer couples may include sodium citrate dihydrate/citric acid, potassium phosphate dibasic/potassium phosphate monobasic, or magnesium acetate/acetic acid.

Example 1

[0067] Hard seltzer is produced using the electrolyte formulation in Table 1 below. In a 12 oz. serving of hard seltzer, the following are dissolved: [0068] 335 gm water (RO water, i.e., water purified by reverse osmosis); [0069] 22.5 gm ethanol; [0070] 375 mg trisodium citrate dihydrate, corresponding to 90 mg sodium ions; [0071] 315 mg dipotassium phosphate, corresponding to 140 mg potassium ions; and [0072] 55.5 mg trimagnesium citrate anhydrous, corresponding to 9 mg magnesium ions.
The resulting solution of salts in aqueous ethanol is then converted into hard seltzer by dissolving carbon dioxide gas in the aqueous ethanol solution under pressure.

TABLE-US-00001 TABLE 1 Electrolyte Composition mg/12 oz DV % Sodium (from Sodium Citrate) 90.00 4 Potassium (from Potassium Phosphate Dibasic) 140.00 3 Magnesium (from Trimagnesium Citrate 9.00 2 Anhydrous)

Example 2

[0073] Hard seltzer is produced in a 12 oz. serving size and in a 16 oz. serving size, using the formulations presented in Table 2 below.

TABLE-US-00002 TABLE 2 Ingredients % by weight Water 94.40%  Alcohol 5.00% Sodium 0.03% Potassium 0.04% Magnesium  0.002% Sucralose 0.04% Acid 0.42% Flavor 0.10%
The resulting solutions of salts and sucralose in aqueous ethanol are then converted into hard seltzer by dissolving carbon dioxide gas in the aqueous ethanol solution under pressure.

[0074] Due to a high concentration of salts, the resulting beverage is highly effective for reducing the effects of dehydration due to exercise, and for promoting rehydration following exercise. Due to the reduced level of alcohol, i.e., less than about 9% by volume, the beverage has a reduced tendency toward alcohol-induced dehydration.

[0075] Although the various exemplary embodiments have been described in detail with particular reference to certain exemplary aspects thereof, it should be understood that the invention is capable of other embodiments and its details are capable of modifications in various obvious respects. As is readily apparent to those skilled in the art, variations and modifications can be affected while remaining within the spirit and scope of the invention. Accordingly, the foregoing disclosure, description, and figures are for illustrative purposes only and do not in any way limit the invention, which is defined only by the claims.