Beverages having stable flavor/cloud emulsions in presence of polyphosphates-contg. preservative systems and low levels of xanthan gum

A polyphosphate, emulsion technology, applied in the direction of tea treatment before extraction, tea extraction, tea, etc., can solve the problems of unstable flavor cloudy emulsion and so on

Inactive Publication Date: 2002-06-19
SD IP HLDG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] However, polyphosphates, especially sodium hexametaphosphate, have been found to destabilize flavor / cloudy emulsions when used with xanthan gum in thin juice beverages

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0031] Flavored emulsions are prepared in the same way as cloudy / opaque emulsions by mixing flavored oils (0.001 to 20%), emulsifiers (1 to 30%), and water. (Can also contain oil clouding agent). The particle diameter of the emulsion is from about 0.1 to about 3.0 microns. Preferred particle diameters are about 2.0 microns or less. The most preferred particle diameter is 1.0 micron or less. Emulsifiers coat the particulate flavor oils to prevent agglomeration and maintain proper dispersion. The viscosity and specific gravity of the flavored emulsion are compatible with the finished beverage. See US Patent 4,705,691, Kupper et al., issued November 10, 1987, which is hereby incorporated by reference.

[0032] C. Juice and tea solids

[0033] The thin juice beverages of the present invention may optionally, but preferably comprise flavor solids selected from the group consisting of fruit juice, tea solids and mixtures of fruit juice and tea solids. When comprising fruit jui...

Embodiment 1

[0080] The above ingredients were mixed in the order shown and homogenized using a Model 110T Microfluidizer (Microfluidics Corp. Newton, Mass.), thereby producing a cloudy emulsion with an average particle diameter of less than 1 micron.

[0081] Element

％

distilled water

citric acid

Sodium citrate

Vitamin B 1 (Thiamine hydrochloride)

juice concentrate

cloudy emulsion

natural flavoring

56.648

7.75

1.4

0.002

13.0

21.0

0.2

[0082] Mix the above ingredients in the order shown. A thickener premix was then prepared by thoroughly dispersing xanthan gum (Kelco Keltrol F) and carboxymethylcellulose (Hercules CMC 7HOCF) in distilled water preheated to 100°F The ratio of water to water was 0.1:0.5:200. Then ascorbic acid and sodium hexametaphosphate (SHMP) (Monsanto Co. St. Louis, MO) with an average chain length of 13 were dispersed in a preheated to 100°F (37.8°C) Another premix was prepared in distilled water ...

Embodiment 2

[0085]Cloud emulsions and beverage concentrates were prepared as described in Example 1. Then fully disperse xanthan gum (Kelco Keltro / F) and gum gel (Kelco Kelcogel) in distilled water preheated to 100°F to prepare a thickener premix, wherein xanthan gum has the opposite effect on gum gel to water The ratio is 0.1:0.1:200. Another premix was then prepared by dispersing ascorbic acid and sodium hexametaphosphate (Monsato Co. St. Louis, MO) with an average chain length of 13 in distilled water preheated to 100°F (37.8°C), in which the acid The ratio of sodium metaphosphate to water is 0.3:1:587.6. The thickener premix and sodium hexametaphosphate premix were then combined together in a ratio of 200.2:588.9 to form a complex thickener / sodium hexametaphosphate mixture. The beverage concentrate and thickener / acid / sodium hexametaphosphate mixture are then combined with the following ingredients in the order shown and frozen overnight to form a finished thin juice beverage that is...

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PUM

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Abstract

A beverage such as a dilute juice or tea beverage having a stable flavor/cloud emulsion that contains from about 0.005 to about 0.015% xanthan gum, from about 100 ppm to about 1000 ppm of a preservative which can be sorbic acid, benzoic acid and, alkali metal salts thereof and mixtures thereof, from about 300 ppm to about 3000 ppm of a food grade water soluble polyphosphate, and from about 60 to about 99% by weight of added water having from 0 ppm to about 180 ppm of hardness.

Description

technical field [0001] The present application relates to beverages, especially thin juice and tea beverages, which have stable flavored emulsions and / or cloudy emulsions. The present application particularly relates to beverages having stable flavor emulsions and / or cloud emulsions containing polyphosphate preservative systems. Background of the invention [0002] The art of thin juice beverages having a cloudy or opaque appearance is well known. The cloudy or opaque appearance of these thin juice products is characterized by the incorporation of a beverage emulsion. Beverage emulsions can be flavored emulsions (ie, provide flavor and cloudiness to the beverage), or cloud emulsions (ie, provide primarily cloudiness). Both forms of beverage emulsions contain an oil phase dispersed in a continuous water phase, ie they are oil-in-water emulsions. This oil phase is characterized by fine oil droplets uniformly dispersed in the continuous water phase, giving the beverage a clo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/00A23F3/14A23F3/16A23F3/22A23L2/42A23L2/56A23L2/62
CPCA23L2/56A23F3/163A23L2/62
Inventor D·L·蒙特泽罗斯
Owner SD IP HLDG
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