Method for inhibiting foaming of beverage

Hydroxy acid esters, particularly tributyl citrate, are used to inhibit foaming in beverages during filling by minimizing taste and smell impacts, addressing the limitations of existing defoamers in effervescent beverages.

AU2021308140B2Pending Publication Date: 2026-07-16ASAHI GRP HLDG LTD +1
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Patent Information

Application Number
AU2021308140
Authority / Receiving Office
AU · AU
Patent Type
Applications
Current Assignee / Owner
Priority Date
2021-06-16
Filing Date
2021-07-07
Publication Date
2026-07-16
Estimated Expiration
2041-07-07

AI Technical Summary

Technical Problem

Existing methods for inhibiting foaming in beverages during filling of containers, such as using silicone-based defoamers or hydrophilic emulsifiers, either have low water-solubility or negatively impact taste and smell, particularly in highly foamable beverages like effervescent beverages.

Method used

Incorporating hydroxy acid esters, such as tributyl citrate, into beverages at a concentration of 1 ppm by volume or more to inhibit foaming while minimizing taste and smell effects.

Benefits of technology

Effectively suppresses foaming during filling without deteriorating the quality of the beverage, particularly in effervescent beverages, by using hydroxy acid esters like tributyl citrate.

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Abstract

The present invention provides, for example, a method for inhibiting foaming of a beverage, characterized by including, in the beverage, a hydroxy acid ester.
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Citation Information

Patent Citations

  • Method for increasing carbonic acid stimulation of carbonated drink

    JP2013094129A

  • Process for making an anti-foaming agent-containing beverage

    US5378484A