Beverage additives, including clouding agents

Abstract

The present invention relates to a beverage additive comprising a clouding agent comprising soluble citrus fiber, and to a beverage comprising said beverage additive. The present invention further relates to a method for preparing the soluble citrus fiber, and to the use of said soluble citrus fiber as a clouding agent in a beverage.

Description

[Technical field]

[0001] The present invention relates to a beverage additive comprising a clouding agent comprising soluble citrus fiber, and to a beverage comprising said beverage additive. The present invention further relates to a method for preparing the soluble citrus fiber, and to the use of said soluble citrus fiber as a clouding agent in a beverage.

[0002] 2. Background of the Invention Clouding agents play an important role as food additives and are in particular applied to beverages such as fruit juices or fruit-flavored beverages to impart cloudiness and thus achieve a more natural looking and visually appealing beverage similar to fresh juice.

[0003] Traditionally, brominated vegetable oils and titanium dioxide have been used as clouding agents in the food industry. However, the use of brominated vegetable oils is restricted by regulations and has been completely banned as a food additive in some regions, such as the EU. In recent years, titanium dioxide has been banned as a clouding agent in beverages in many countries due to its potential health risks. Similarly, gum arabic, which is used as a clouding agent in alcoholic beverages, is also under regulatory pressure, with its use banned in beer in the EU.

[0004] In the food industry, fat-based emulsions have also been used as clouding agents. However, fat-based clouding agents produce unpleasant off-tastes, such as rancid odors, due to fat hydrolysis. Furthermore, the presence of fat brings about further drawbacks, such as clumping of the mixture and a significant decrease in the solubility of the mixture upon reconstitution in water. The reduction of fat can in turn reduce the fat intake of consumers, preventing the risk of obesity and the risk of obesity-related diseases, such as heart disease, diabetes, and certain types of cancer.

[0005] In view of the above, there is a need to provide a beverage additive containing a clouding agent for use in a beverage, which can impart stable cloudiness to a liquid, particularly an acidic beverage and an alcoholic beverage. Further, there is a need to provide a beverage additive containing a clouding agent without causing a strong off-taste or adversely affecting the flavor of the beverage. In particular, natural clouding agents are highly desired by consumers.

[0006] The present invention addresses such a need. In particular, the present invention provides a beverage additive that includes a clouding agent that is natural and performs at least as well as, and even better than, previously used clouding agents. [Brief description of the drawings]

[0007] [Figure 1] Figure 1 shows the viscosity [mPa·s] of various aqueous citrus fiber dispersions at various shear rates at a measurement temperature of 25 °C. Additionally, the viscosity of two commercial beer samples is shown.

[0008] Summary of the Invention According to a first aspect, the present invention relates to a beverage additive comprising a clouding agent comprising soluble citrus fiber and, optionally, one or more beverage ingredients.

[0009] In a second aspect, the present invention relates to a beverage comprising a beverage additive according to the present invention and a beverage base.

[0010] In a third aspect, the present invention relates to the use of soluble citrus fiber as a clouding agent in a beverage.

[0011] In a fourth aspect, the present invention relates to a method of increasing the turbidity of a beverage, the method comprising adding soluble citrus fiber to the beverage.

[0012] In a fifth aspect, the present invention provides a method for preparing a soluble citrus fiber comprising: a) dispersing a mixture of soluble and insoluble citrus fiber in water; b) subjecting the dispersion obtained in step a) to a centrifugation step to a relative centrifugal force (RCF) of at least 1500×g; c) recovering the supernatant containing the soluble citrus fiber; d) optionally subjecting the supernatant to a concentration and / or drying step. The present invention relates to a method comprising the steps of:

[0013] Detailed Description of the Invention In a first aspect, the present invention relates to a beverage additive comprising a clouding agent comprising soluble citrus fiber and, optionally, one or more beverage ingredients.

[0014] "Beverage additive" means a composition that is used or applied to a liquid that becomes a beverage, i.e., a drinkable liquid.

[0015] In certain embodiments, the beverage additive is in the form of a powder or liquid concentrate.

[0016] In certain embodiments, the beverage additive is in powder, granular, or tablet form.

[0017] Powdered or granular beverage additives can be prepared by several drying methods. In one embodiment, the beverage additives are prepared by spray drying. In another embodiment, the beverage additives are prepared by crystallization or freeze drying.

[0018] In certain embodiments, the beverage additive can be provided in liquid form. The beverage additive can be a concentrated liquid. The concentrated liquid can be selected from the group consisting of syrups, such as fountain syrups, squashes, or cordials. The beverage additive can be a suspension.

[0019] In accordance with the present invention, the beverage additive comprises a clouding agent.

[0020] By "clouding agent" is meant an agent that imparts cloudiness to a liquid or increases the turbidity of a slightly cloudy or cloudy liquid.

[0021] "Turbidity" is described as the opacity of a liquid due to the presence of suspended solids or emulsions and is measured in Nephelometric Turbidity Units (NTU). Methods for measuring turbidity are known in the art. Most turbidity monitors are based on nephelometry, which measures the amount of light scattered at right angles to the incident light beam by particles present in the sample. Measurements are given in Nephelometric Turbidity Units, or NTU. The basic device incorporates a single light source and a photodetector that senses the scattered light. An internal lens and aperture focus the light onto the sample, and the photodetector is set at 90 degrees to the direction of the incident light to monitor the scattered light. Other methods of measuring turbidity include analysis of the liquid with a UV-Visible spectrophotometer at a specific wavelength, and analysis of the liquid with a turbidimeter.

[0022] In the present invention, turbidity values ​​were measured using a Hach 2100N IS laboratory turbidity meter equipped with an LED light source (860±30 nm). The measurement range is 0 NTU to 1000 NTU. The resolution is 0.001 NTU. After thoroughly cleaning the inside and outside of the sample cell and drying, the solution was filled to near the top of the cell (approximately 30 mL). Each sample should be a homogenous solution with no air bubbles or sediment in the sample cell. NTU measurements are the average of three replicates.

[0023] In accordance with the present invention, the clouding agent comprises soluble citrus fiber.

[0024] Soluble citrus fiber is understood to be citrus fiber that is soluble in water. In contrast, insoluble citrus fiber is insoluble in water. In a particular embodiment, the soluble citrus fiber has a solubility of up to 8 g / 100 ml, based on the solubility in water at 20° C. Preferably, the soluble citrus fiber has a solubility of 1 g / 100 ml to 8 g / 100 ml, more preferably 2 g / 100 ml to 8 g / 100 ml, even more preferably 3 g / 100 ml to 8 g / 100 ml, still more preferably 4 g / 100 ml to 8 g / 100 ml, and most preferably 5 g / 100 ml to 8 g / 100 ml.

[0025] In certain embodiments, the soluble citrus fiber is a natural soluble citrus fiber. The term "natural" means that the soluble citrus fiber is obtained from natural sources. Soluble citrus fiber is still considered "natural" even if it is treated with acid or base. However, if it is chemically modified by derivatization, such as halogenation, acetylation, esterification, alkylation, silylation, cyclization, carboxylation, etc., the soluble citrus fiber is no longer considered natural.

[0026] In certain embodiments, the soluble citrus fiber is obtained from oranges, lemons, limes, or any mixture thereof. Preferably, the soluble citrus fiber is obtained from oranges.

[0027] In certain embodiments, the soluble citrus fiber is non-extruded, particularly the citrus fiber is non-extruded to be soluble.

[0028] In certain embodiments, the clouding agent comprises soluble citrus fiber.

[0029] In certain embodiments, the clouding agent does not include insoluble citrus fiber. As noted above, citrus fiber is considered insoluble if it does not dissolve in water. Preferably, it does not dissolve in water at 20°C.

[0030] In certain embodiments, the opacifying agent is a natural opacifying agent. The term "natural opacifying agent" refers to an opacifying agent isolated from natural products, such as plants, plant parts, animals or animal parts. In other words, the components contained in the opacifying agent are naturally derived and isolated from natural products. If the opacifying agent and the components contained in the opacifying agent are treated with acid or base, respectively, the opacifying agent is also considered to be a natural opacifying agent. However, if the opacifying agent and the components contained in the opacifying agent are chemically modified by derivatization, such as halogenation, acetylation, esterification, alkylation, silylation, cyclization, carboxylation, etc., the opacifying agent is no longer considered to be a natural opacifying agent.

[0031] In certain embodiments, the clouding agent further comprises coacervate hydrocolloid particles comprising proteins and polysaccharides.

[0032] Coacervation is the phenomenon that produces coacervate colloidal droplets, in which two liquid phases coexist: a thick, polymer-rich phase and a very dilute, polymer-poor phase. By "coacervate hydrocolloid particles" we mean organic-rich droplets formed by liquid-liquid phase separation. The phase separation occurs due to the association of oppositely charged molecules, i.e. oppositely charged polyelectrolytes such as polysaccharides and proteins. Polysaccharides such as gum arabic and alginate can be understood as negatively charged polyelectrolytes. Proteins can be understood as positively charged polyelectrolytes.

[0033] The use of coacervate hydrocolloid particles as turbidity agents is advantageous because such coacervate hydrocolloid particles are stable in both acidic and neutral liquids and therefore have application in both. In contrast, turbidity agents that include aggregated proteins are generally not stable in neutral environments.

[0034] In one embodiment, the beverage additive comprises coacervate hydrocolloid particles, and the protein of the coacervate hydrocolloid particles is selected from the group consisting of rice protein, pea protein, mung bean protein, whey protein, and any combination thereof. Preferably, the protein of the coacervate hydrocolloid particles is whey protein.

[0035] In one embodiment, the beverage additive comprises coacervate hydrocolloid particles, and the polysaccharide of the coacervate hydrocolloid particles is selected from the group consisting of pectin, carboxymethylcellulose, alginate, xanthan gum, gellan gum, gum arabic, and any combination thereof. Preferably, the polysaccharide of the coacervate hydrocolloid particles is gum arabic.

[0036] In one embodiment, the beverage additive comprises coacervate hydrocolloid particles, the size of the coacervate hydrocolloid particles being between 0.5 μm and 5 μm, more preferably between 0.7 μm and 3 μm, even more preferably between 1 μm and 2 μm. Particle size can be measured, for example, using a Mastersizer 3000 (Malvern Instruments, Worcestershire, UK).

[0037] In one embodiment, the weight ratio of protein to polysaccharide in the coacervate hydrocolloid particles is about 10:1 to 1:10, 3:1 to 1:8, 2:1 to 1:7, preferably 1:1 to 1:6, more preferably 1:2 to 1:5. In certain embodiments, the weight ratio of protein to polysaccharide in the coacervate hydrocolloid particles is about 1:1, about 1:2, about 1:3, about 1:4, about 1:5, more preferably about 1:3.

[0038] In one embodiment, the coacervate hydrocolloid particles comprise gum arabic as the polysaccharide and whey protein as the protein. This combination of polysaccharide and protein is advantageous because the coacervate hydrocolloid particles provide high stability of the particles in neutral and acidic liquids. Furthermore, the turbidity in neutral and acidic beverages is improved. In particular, proteins mainly cause turbidity due to protein denaturation and aggregation. The polysaccharide is used as a stabilizer to provide long-term stability of the hydrocolloid particles. Furthermore, such a combination does not impart an adverse flavor to the beverage.

[0039] In certain embodiments, the clouding agent further comprises insoluble reconstituted dietary fiber.

[0040] By regenerated dietary fibres is understood dietary fibres whose original fibre structure remains unchanged but which exhibit a reduced degree of crystallinity after regeneration, which can be determined, for example, by microscopy, X-ray diffraction measurements or Fourier transform infrared spectroscopy.

[0041] In one embodiment, the insoluble regenerated dietary fiber is selected from the group consisting of lignin, cellulose, hemicellulose, chitin, and any combination thereof. The insoluble regenerated dietary fiber is preferably chitin.

[0042] Chitin is the most common polysaccharide in nature, except for cellulose, which is used for structural formation. Chitin differs from cellulose in the presence of acetamide groups and is a natural fiber, also present in fungi, arthropods and mollusks. Regenerated chitin can be obtained by an acid washing process, during which more natural clouding agents such as modified starch, brominated vegetable oils and titanium dioxide can be obtained. Such regenerated chitin is suitable for food applications, since it is non-toxic.

[0043] In one embodiment, the insoluble regenerated dietary fiber is refined chitin. The refined chitin can be obtained by washing crude chitin powder, which is subjected to an alkaline washing and an acid washing process. The obtained chitin residue can be washed to obtain refined chitin.

[0044] In one embodiment, the insoluble regenerated dietary fiber is regenerated chitin. The regenerated chitin can be obtained by the following method: a) pre-wetting purified chitin with deionized water, b) adding phosphoric acid and deionized water to the pre-wet purified chitin, then mixing with phosphoric acid to obtain a uniform suspension, c) incubating the obtained chitin suspension in a shaking bath to obtain a clear solution, d) diluting the solution with deionized water to obtain a dispersion, e) centrifuging the dispersion, and f) washing the residue with water to a certain pH value to obtain regenerated chitin.

[0045] Beverage additives according to the present invention may optionally include one or more beverage ingredients.

[0046] "Beverage ingredient" means an ingredient normally used in beverages, such as a thickener, flavor, food color, nutrient, acid, acid salt, sweetener, stabilizer, preservative, or combinations thereof.

[0047] In one embodiment, the beverage ingredient is a flavor or fragrance. The flavor or fragrance may be any compound normally used in beverages. The term "flavor" is understood herein to mean a flavor or flavoring composition, a mixture of flavoring ingredients, solvents or adjuvants used in the preparation of a flavoring formulation, i.e. a mixture of specific ingredients intended to be added to a drinkable composition to impart, improve or modify its organoleptic properties, in particular its flavor and / or taste. Flavoring ingredients are well known to those skilled in the art and their nature does not warrant a detailed description here, nor can it be exhaustive in any case, and the skilled flavorist can select them based on his general knowledge, depending on the intended use or application and the organoleptic effect desired to be achieved.

[0048] The flavoring ingredient may be a taste modifier. A "taste modifier" is understood to be an active ingredient that acts on the consumer's taste receptors or provides the consumed product with sensory characteristics related to the mouthfeel, such as body, roundness, or mouth-coating. Non-limiting examples of taste modifiers include active ingredients that enhance, modify, or impart saltiness, fattiness, umami, richness, hot or cold sensation, sweetness, sourness, tingling, bitterness, or sourness.

[0049] The term "fragrance" is understood herein to mean a fragrance or fragrance composition, a mixture of fragrance ingredients, or fragrance ingredients, solvents or adjuvants used in the preparation of a fragrance formulation, i.e. a mixture of specific ingredients intended to be added to a perfume composition. Fragrance ingredients are well known to those skilled in the art, their nature does not warrant a detailed description here, and in any case cannot be exhaustive, and the skilled perfumer can select them on the basis of his general knowledge, depending on the intended use or application and the olfactory effect desired to be achieved. Many of these fragrance and flavor-imparting ingredients are listed in reference works such as the book Perfume and Flavor Chemicals, 1969, Montclair, NJ, USA, by S. Arctander, or its latest editions, or in other works of a similar nature, such as Fenaroli's Handbook of Flavor Ingredients, 1975, CRC Press, or Synthetic Food Adjuncts, 1947, by MB Jacobs, by van Nostrand Co., Inc. Solvents and adjuvants currently used in the preparation of fragrance or flavoring formulations are also well known in the industry.

[0050] In one embodiment, the beverage ingredient is a flavor. Typical flavors used in the beverage composition according to the present invention are flavors derived from or based on fruits in which citric acid is the predominant naturally occurring acid, such as, but not limited to, citrus fruits (e.g., lemon, lime), limonene, strawberry, orange and pineapple. In one embodiment, the flavor is lemon, lime or orange juice extracted directly from the fruit. Further embodiments of the flavor include juices or liquids extracted from orange, lemon, grapefruit, lime, citron, clementine, mandarin, tangerine, and other citrus fruits, or varieties or hybrids thereof. In a particular embodiment, the flavor includes liquids extracted or distilled from orange, lemon, grapefruit, lime, citron, clementine, mandarin, tangerine, other citrus fruits, or varieties or hybrids thereof, pomegranate, kiwi fruit, watermelon, apple, banana, blueberry, melon, ginger, bell pepper, cucumber, passion fruit, mango, pear, tomato, strawberry.

[0051] In a particularly preferred embodiment, the flavor is lemon or lime. In a further embodiment, the flavor comprises a citrus fruit, preferably lemon. In a particularly preferred embodiment, the flavor is limonene.

[0052] In one embodiment, the beverage ingredient is a food colorant. The term "food colorant" is understood herein to mean a food colorant composition, or a mixture of food colorant ingredients, solvents or adjuvants used in the preparation of a coloring formulation, i.e. a mixture of specific ingredients intended to be added to a drinkable composition to impart, improve or modify its optical properties, in particular its color. A food colorant or color additive is any dye, pigment or substance that imparts color when added to a beverage. Food colorants are added to make a beverage more interesting, attractive, appetizing, or to prevent loss of color due to exposure to light, air, extreme temperatures, moisture, storage conditions. Food colorants may be natural or synthetic. Coloring ingredients are well known to those skilled in the art and their nature does not warrant a detailed description here, nor in any way can be exhaustive, and the skilled artisan can select them on the basis of his general knowledge, depending on the intended use or application and the optical effect that it is desired to achieve. In one embodiment, the food colorant is one or more food colorants selected from the group consisting of curcumin, carotene, chlorophyll, amaranth, carmine, tartrazine, betanin, and capsanthin.

[0053] In one embodiment, the beverage component is a nutrient. The essential nutrients are an energy source, a portion of amino acids, a subset of fatty acids, vitamins and certain minerals. In a further embodiment, the beverage component is a mineral or salt. In another embodiment, the beverage component is a mineral or salt selected from the group consisting of phosphorus, potassium, magnesium, sodium, calcium, magnesium, iron, zinc or any combination thereof. In another embodiment, the beverage component is a vitamin selected from the group consisting of vitamins A, B, C, D, beta-carotene, riboflavin or any combination thereof. Other vitamins that can be added to the beverage composition include vitamin B6, niacin, and vitamin B12. Other suitable vitamins are known to those skilled in the art and can also be used.

[0054] In one embodiment, the beverage ingredient is an acid, an acid salt or a sweetener. According to a particular embodiment, the acid is a food grade acid. According to a preferred embodiment, the acid is selected from the group of citric acid, lactic acid, sorbic acid, phosphoric acid and mixtures thereof. According to a particular embodiment, the acid salt is a food grade acid salt. According to a preferred embodiment, the acid salt is selected from the group consisting of sodium citrate, sodium lactate, sodium benzoate, sodium sorbate, sodium phosphate, potassium citrate, potassium sorbate, potassium phosphate, calcium phosphate and mixtures thereof. The sweetener according to the invention relates to natural or artificial sweeteners. According to a preferred embodiment, the sweetener according to the invention relates to natural and artificial sweeteners excluding monosaccharides or disaccharides. According to a preferred embodiment, the sweetener is sucrose, maltodextrin, glucose or fructose. According to a further embodiment, the sweetener is a hypoglycemic sweetener. The hypoglycemic sweetener has a glycemic index (GI) of 55 or less, preferably 50 or less. According to a preferred embodiment, the sweetener is selected from the group consisting of stevia extract, glycosylated derivatives of stevia extract, sugars, sucralose, D-tryptophan, NHDC, polyols, stevioside, rebaudioside A, thaumatin, mogrosides, monellin, neotame, aspartame, alitame, acesulfame potassium, saccharin, monoammonium glycyrrhizinate, calcium cyclamate, sodium cyclamate, sodium saccharin, potassium saccharin, ammonium saccharin, and calcium saccharin, and mixtures thereof.

[0055] In one embodiment, the beverage ingredient is a stabilizer, a preservative or a combination thereof. In another embodiment, the stabilizer is selected from the group consisting of ester gum, sucrose acetate isobutyrate, Neobee oil, sugar alcohol, fructose and mixtures thereof. The preferred stabilizer is ester gum. According to a preferred embodiment, the sugar alcohol is selected from the group consisting of erythritol, isomalt, lactitol, maltitol, mannitol, xylitol and sorbitol and mixtures thereof, preferably erythritol and sorbitol and mixtures thereof, more preferably sorbitol. The preservative may be any chemical or natural preservative. The preservative may be selected from the group consisting of sulfur dioxide, sodium benzoate, tartrazine, benzoic acid and / or sorbic acid and salts thereof and mixtures thereof. The preferred preservative is sodium benzoate. Additional preservatives may also be used and are known to those skilled in the art.

[0056] In one embodiment, the weight ratio of clouding agent to beverage ingredient, preferably flavor, is less than or equal to about 0.01:1 to 30:1, preferably 0.1:1 to 10:1.

[0057] Another aspect of the present invention relates to a beverage comprising a beverage additive according to the present invention and a beverage base.

[0058] By "beverage base" is meant any suitable liquid. In one embodiment, the beverage base is water, such as table water or mineral water. The beverage base is preferably a juice, such as a fruit juice or vegetable juice, a juice drink, a nectar, or a smoothie. The beverage base may also be a soft drink, such as lemonade, cola, or a fruit-flavored soda. The beverage base may also be a hot drink or an infusion drink, such as coffee, a coffee substitute, black tea, or a black tea-like drink, such as iced tea, fruit tea, herbal tea, rooibos tea, yerba mate, lapacho, or the like. The beverage base may also be a mixed drink, such as a cocktail. The beverage base may also be a milk drink or a yogurt drink. The beverage base may also be an alcoholic beverage, an energy drink, or an isotonic drink. The beverage base may also be a health drink or a functional drink (e.g., a nutritional supplement).

[0059] By "beverage" is meant any drinkable liquid. In this specification, the term "beverage" is used interchangeably with the term "liquid". According to one embodiment, the beverage is a non-alcoholic beverage. In a further embodiment, the beverage may be water, such as table water or mineral water. In a preferred embodiment, the beverage may be a juice, such as a fruit or vegetable juice, a juice drink, a nectar, or a smoothie. The beverage may also be a soft drink, such as lemonade, cola, or a fruit-flavored soda. The beverage may also be a hot or infusion drink, such as coffee, coffee substitute, black tea, or a black tea-like beverage, such as iced tea, fruit tea, herbal tea, rooibos tea, yerba mate, lapacho, or the like. The beverage may be a mixed drink, such as a cocktail. The beverage may be a milk drink or a yogurt drink. The beverage may also be an alcoholic beverage, an energy drink, or an isotonic drink. The beverage may also be a health or functional drink (e.g., a nutritional supplement).

[0060] In one embodiment, the beverage base is acidic or neutral.

[0061] By "acidic" it is meant that the liquid or beverage base has a pH value of less than 7.

[0062] In certain embodiments, the beverage has a pH of 2-6, more preferably 3-4.

[0063] By "neutral" it is meant that the liquid or beverage base has a pH value of around 7. In one embodiment the liquid has a pH value of 6 to 8, preferably 6.5 to 8, more preferably 7 to 8, even more preferably 7 to 7.5.

[0064] In certain embodiments, the beverage is a non-alcoholic or alcoholic beverage. Preferably, the beverage is an alcoholic beverage. Preferably, the alcoholic beverage is beer.

[0065] In a particular embodiment, the beverage comprises clouding agent in an amount between 0.01g / 100ml and 5g / 100ml, preferably between 0.01g / 100ml and 2g / 100ml, more preferably between 0.01g / 100ml and 1g / 100ml, even more preferably between 0.4g / 100ml and 0.7g / 100ml.

[0066] In a particular embodiment, the beverage comprises soluble citrus fiber in an amount between 0.01g / 100ml and 5g / 100ml, preferably between 0.01g / 100ml and 2g / 100ml, more preferably between 0.01g / 100ml and 1g / 100ml, and even more preferably between 0.4g / 100ml and 0.7g / 100ml.

[0067] In certain embodiments, the beverage comprises a maximum amount of soluble citrus fiber of 3g / 100ml.

[0068] In certain embodiments, the soluble citrus fiber in the beverage has a colloidal particle size of 0.1 μm to 10 μm, preferably 1 μm to 3 μm, as can be measured, for example, using a Mastersizer 3000 (Malvern Instruments, Worcestershire, UK).

[0069] In certain embodiments, the beverage has a turbidity between 8 NTU and 500 NTU, preferably between 120 NTU and 250 NTU.

[0070] Another aspect of the invention relates to the use of soluble citrus fiber as a clouding agent in beverages.

[0071] In a particular embodiment, the use comprises providing a beverage having a turbidity of between 8 NTU and 500 NTU, preferably between 120 NTU and 250 NTU.

[0072] Another aspect of the invention relates to a method of increasing the turbidity of a beverage comprising adding soluble citrus fiber to the beverage.

[0073] In certain embodiments, the method increases the turbidity of the beverage to a turbidity of between 8 NTU and 500 NTU, preferably between 120 NTU and 250 NTU.

[0074] In certain embodiments, the soluble citrus fiber is added to the beverage in an amount between 0.01 g / 100 ml and 5 g / 100 ml, preferably between 0.01 g / 100 ml and 2 g / 100 ml, more preferably between 0.01 g / 100 ml and 1 g / 100 ml, and even more preferably between 0.4 g / 100 ml and 0.7 g / 100 ml.

[0075] Another aspect of the present invention is a method for preparing soluble citrus fiber, comprising: a) dispersing a mixture of soluble and insoluble citrus fiber in water; b) subjecting the dispersion obtained in step a) to a centrifugation step to a relative centrifugal force (RCF) of at least 1500×g; c) recovering the supernatant containing the soluble citrus fiber; d) optionally subjecting the supernatant to a concentration and / or drying step. The present invention relates to a method comprising the steps of:

[0076] A mixture of soluble and insoluble citrus fiber can be obtained from citrus peel and / or pulp. A process for preparing such a mixture of soluble and insoluble citrus fiber can include processing the citrus peel and / or pulp to obtain homogenized citrus peel and / or pulp; washing the homogenized citrus peel and / or pulp with an organic solvent to obtain organic solvent washed citrus peel and / or pulp; drying the organic solvent washed citrus peel and / or pulp; and recovering the citrus fiber therefrom.

[0077] Such a mixture of soluble and insoluble citrus fibres is dispersed in water in step a) of the process according to the invention.

[0078] In a particular embodiment, during step a), the mixture of soluble and insoluble citrus fiber is dispersed in water at a concentration of 1% to 10% (w / v). Preferably, the mixture of soluble and insoluble citrus fiber is dispersed in water at a concentration of 2% to 5% (w / v). More preferably, the mixture of soluble and insoluble citrus fiber is dispersed in water at a concentration of 2% to 4% (w / v). Most preferably, the mixture of soluble and insoluble citrus fiber is dispersed in water at a concentration of 3% (w / v).

[0079] During step b), the dispersion obtained in step a) is subjected to a centrifugation step, applying a relative centrifugal force (RCF) of at least 1500×g.

[0080] Relative Centrifugal Force (RCF) is expressed as a multiple (×) of gravity (g-force or g) and is calculated as follows: RCF = 1.118 × 10 -5 ×R×S 2 where R is the rotor centrifuge radius (in cm) and S is the rotor speed (in rpm).

[0081] In a particular embodiment, during step b) a relative centrifugal force (RCF) of at least 2000×g, preferably at least 3000×g, more preferably at least 3500×g, most preferably at least 4000×g is applied.

[0082] In a particular embodiment, during step b) a relative centrifugal force (RCF) of 1500×g to 25000×g is applied, preferably 3000×g to 20000×g, more preferably 3000×g to 10000×g, even more preferably 3500×g to 4500×g, and most preferably 3800×g to 4200×g.

[0083] In a particular embodiment, the rotor of the centrifuge used in step b) has a radius (R) between 1.5 cm and 25 cm. Preferably, the rotor has a radius between 2 cm and 15 cm. More preferably, the rotor has a radius between 2.5 cm and 10 cm. Most preferably, the rotor has a radius of 2.5 cm.

[0084] In a particular embodiment, the rotor speed applied in step b) is between 3500 rpm and 15000 rpm. Preferably, the rotor speed is between 11000 rpm and 13000 rpm, more preferably between 11500 rpm and 12500 rpm, and most preferably, the rotor speed is 12000 rpm.

[0085] In a particular embodiment, the rotor speed applied in step b) is at least 3500 rpm. Preferably, the rotor speed is at least 5000 rpm. More preferably, the rotor speed is at least 10000 rpm.

[0086] In certain embodiments, centrifugation is performed for 8 to 12 minutes (min). Preferably, centrifugation is performed for 9 to 11 minutes. Most preferably, centrifugation is performed for 10 minutes.

[0087] In a particular embodiment, a centrifuge ST16 (Thermo Scientific) is used during step b), said centrifuge preferably having a rotor radius (R) of 2.5 cm.

[0088] In step c) of the process according to the invention, the supernatant containing the soluble citrus fibres is recovered during the centrifugation step.

[0089] Based on the centrifugation conditions described above, the soluble citrus fiber accumulates in the supernatant while the insoluble citrus fiber remains in the sediment, thus achieving separation of the soluble and insoluble citrus fiber.

[0090] In step d) of the method according to the invention, the supernatant is optionally subjected to a concentration and / or drying step.

[0091] Concentration means removing a portion of the water to obtain a higher concentration of soluble citrus fiber in the supernatant. Any suitable method known in the art for concentrating a liquid can be used. The concentrated liquid thus obtained can also be used as a clouding agent as it is.

[0092] The drying step refers to drying the supernatant containing the soluble citrus fiber to obtain a powdered soluble citrus fiber, which can also be used as a clouding agent as it is.

[0093] In certain embodiments, the drying process is carried out by freeze-drying or spray-drying. Both freeze-drying and spray-drying are drying techniques well known in the art. For freeze-drying, ALPHA 1-4 freeze-drying machine (Christ, Germany) can be used. For spray-drying, mini spray-drying machine (B290, Buechi Labortechnik, Switzerland) can be used. EXAMPLES

[0094] [Example 1 and Comparative Example 1] Example 1 A mixture of soluble and insoluble citrus fiber in powder form (Citrus fiber 100 M40, Fiberstar, containing 20 wt% soluble citrus fiber from oranges) (30 g) was dispersed in 1 L of water by stirring overnight. Thus, the citrus fiber concentration of this dispersion was 3 g / 100 ml. This dispersion was then centrifuged for 10 min in a ST16 centrifuge (Thermo Scientific; rotor radius 2.5 cm) at a rotor speed of 12000 rpm. Due to the high rotor speed, the soluble citrus fiber accumulated in the supernatant, whereas the insoluble citrus fiber remained in the sediment. The supernatant was collected during centrifugation and concentrated 10 times. The collected supernatant was then dehydrated using a freeze dryer (ALPHA 1-4, Christ, Germany) at −55 °C for 48 h. The resulting powder was then dispersed in Carlsberg beer (above 4% alcohol by volume) at concentrations of 0.2g / 100ml, 0.4g / 100ml, 0.6g / 100ml, 0.8g / 100ml, and 1g / 100ml, followed by pasteurization (60°C, 15min) before further analysis.

[0095] The change in turbidity over time (nephelometric turbidity units, NTU) of Carlsberg beer samples containing freeze-dried soluble citrus fiber powder is shown in Tables 1 (4°C) and 2 (25°C). As a benchmark, the turbidity change of Kronenbourg fruity beer is also shown in these tables.

[0096] [Table 1]

[0097] [Table 2]

[0098] Tables 1 and 2 show that soluble citrus fiber in beer provides stable turbidity. In particular, Tables 1 and 2 show that soluble citrus fiber provided stable turbidity in beer at both 4° C. and 25° C. for four months.

[0099] When Carlsberg beer was supplemented with 0.6% freeze-dried soluble citrus fiber powder, comparable turbidity and stability to the benchmark beer was observed at both 4°C and 25°C.

[0100] Comparative Example 1 30 g of a mixture of powdered soluble and insoluble citrus fibers (Citrus fiber 100 M40, Fiberstar, containing 20% ​​by weight of soluble citrus fiber from oranges) was dispersed in 1 L of water by stirring overnight. Thus, the citrus fiber concentration of this dispersion was 3 g / 100 ml. This dispersion was then centrifuged for 10 min at a rotor speed of 6000 rpm in an ST16 centrifuge (Thermo Scientific; rotor radius 2.5 cm). In contrast to Example 1, a significantly lower centrifugation speed was applied in Comparative Example 1, which resulted in the accumulation of both soluble and insoluble citrus fibers in the supernatant. The supernatant was collected during centrifugation and concentrated 10 times. The collected supernatant was then dehydrated at -55°C for 48 h using a freeze dryer (ALPHA 1-4, Christ, Germany). The resulting powder was then dispersed in Carlsberg beer (above 4% alcohol by volume) at concentrations of 0.2g / 100ml, 0.4g / 100ml, 0.6g / 100ml, 0.8g / 100ml, and 1g / 100ml, followed by pasteurization (60°C, 15min) before further analysis.

[0101] The change in turbidity over time (Nephelometric Turbidity Units, NTU) of Carlsberg beer samples containing freeze-dried citrus fiber powder is shown in Table 3 (4° C.) and Table 4 (25° C.). As a benchmark, the turbidity change of Kronenbourg fruity beer is also shown in these tables.

[0102] [Table 3]

[0103] [Table 4]

[0104] Tables 3 and 4 show that the presence of insoluble citrus fiber in the freeze-dried powder reduces turbidity over time at both 4° C. and 25° C. Thus, the presence of insoluble citrus fiber did not provide a stable turbidity for Carlsberg beer.

[0105] [Example 2 and Comparative Example 2] Example 2 30 g of a powdered mixture of soluble and insoluble citrus fiber (Citrus fiber 100 M40, Fiberstar, containing 20% ​​by weight of soluble citrus fiber from oranges) was dispersed in 1 L of water by stirring overnight. Thus, the citrus fiber concentration in the dispersion was 3 g / 100 ml. The dispersion was then centrifuged for 10 min in an ST16 centrifuge (Thermo Scientific; rotor radius 2.5 cm) at a rotor speed of 12000 rpm. Due to the high rotor speed, the soluble citrus fiber accumulated in the supernatant, whereas the insoluble citrus fiber remained in the sediment. Upon centrifugation, the supernatant was collected and concentrated 10 times (thus, the soluble citrus fiber concentration in the concentrate was 6 g / 100 ml). The recovered concentrate was then dispersed in Carlsberg beer (above 4% alcohol by volume) in ratios of 1:5, 1:7, 1:9, 1:11, and 1:13 (v / v) and then pasteurized (60°C, 15 min) before further analysis.

[0106] The change in turbidity over time (nephelometric turbidity units, NTU) of Carlsberg beer samples containing soluble citrus fiber concentrate is shown in Table 5 (4° C.) and Table 6 (25° C.). As a benchmark, the turbidity change of Kronenbourg fruity beer is also shown in these tables.

[0107] [Table 5]

[0108] [Table 6]

[0109] Tables 5 and 6 show that soluble citrus fiber in beer provides stable turbidity. In particular, Tables 5 and 6 show that the soluble citrus fiber concentrate provided stable turbidity in beer at both 4° C. and 25° C. for four months.

[0110] Blends of Carlsberg beer with soluble citrus fiber concentrate in ratios of 1:11 and 1:13 (v / v), respectively, achieved stable turbidity values ​​comparable to those of the benchmark beer at both 4°C and 25°C, respectively.

[0111] Comparative Example 2 30 g of a mixture of powdered soluble and insoluble citrus fibers (Citrus fiber 100 M40, Fiberstar, containing 20% ​​by weight of soluble citrus fiber from oranges) was dispersed in 1 L of water by stirring overnight. Thus, the citrus fiber concentration of this dispersion was 3 g / 100 ml. This dispersion was then centrifuged for 10 min in a ST16 centrifuge (Thermo Scientific; rotor radius 2.5 cm) at a rotor speed of 6000 rpm. In contrast to Example 2, a significantly lower centrifugation speed was applied in Comparative Example 2, which resulted in the accumulation of both soluble and insoluble citrus fibers in the supernatant. The supernatant was collected during centrifugation and concentrated 10 times. The resulting concentrates were then dispersed in Carlsberg beer (above 4% alcohol by volume) in ratios of 1:5, 1:7, 1:9, 1:11, and 1:13 (v / v) and subsequently pasteurized (60°C, 15 min) before further analysis.

[0112] The change in turbidity over time (Nephelometric Turbidity Units, NTU) of Carlsberg beer samples containing citrus fiber concentrate is shown in Table 7 (4° C.) and Table 8 (25° C.) As a benchmark, the turbidity change of Kronenbourg fruity beer is also shown in these tables.

[0113] [Table 7]

[0114] [Table 8]

[0115] Tables 7 and 8 show that the presence of insoluble citrus fiber in the concentrate reduces turbidity over time at both 4° C. and 25° C. Thus, the presence of insoluble citrus fiber did not provide a stable turbidity for Carlsberg beer.

[0116] [Example 3 and Comparative Example 3] Example 3 30 g of a powdered mixture of soluble and insoluble citrus fibers (Citrus fiber 100 M40, Fiberstar, containing 20 wt. % soluble citrus fiber from oranges) was dispersed in 1 L of water by stirring for 12 h. Thus, the citrus fiber concentration in the dispersion was 3 g / 100 ml. The dispersion was then centrifuged for 10 min in a ST16 centrifuge (Thermo Scientific; rotor radius 2.5 cm) at a rotor speed of 12000 rpm. Due to the high rotor speed, the soluble citrus fibers accumulated in the supernatant, whereas the insoluble citrus fibers remained in the sediment. The supernatant was collected during centrifugation and dehydrated using a mini spray dryer (B290, Büchi Labortechnik, Switzerland). The inlet and outlet temperatures were set at 165 °C and 90 °C, and the feed rate was 10 mL / min. The resulting powder was then dispersed in Carlsberg beer (above 4% alcohol by volume) at concentrations of 0.2g / 100ml, 0.4g / 100ml, 0.6g / 100ml, 0.8g / 100ml, and 1g / 100ml, followed by pasteurization (60°C, 15min) before further analysis.

[0117] The change in turbidity over time (Nephelometric Turbidity Units, NTU) of Carlsberg beer samples containing spray dried soluble citrus fiber powder is shown in Table 9 (4° C.) and Table 10 (25° C.) As a benchmark, the turbidity change of Kronenbourg fruity beer is also shown in these tables.

[0118] [Table 9]

[0119] [Table 10]

[0120] Tables 9 and 10 show that soluble citrus fiber in beer provides stable turbidity. In particular, Tables 9 and 10 show that soluble citrus fiber provided stable turbidity in beer at both 4° C. and 25° C. for 4 months.

[0121] When 0.4% spray dried soluble citrus fiber powder was added to Carlsberg beer, comparable turbidity and stability to the benchmark beer was observed at both 4°C and 25°C.

[0122] Comparative Example 3 30 g of a powdered mixture of soluble and insoluble citrus fibers (Citrus fiber 100 M40, Fiberstar, containing 20 wt. % soluble citrus fiber from oranges) was dispersed in 1 L of water by stirring for 12 hours. Thus, the citrus fiber concentration of the dispersion was 3 g / 100 ml. The dispersion was then centrifuged for 10 min in a ST16 centrifuge (Thermo Scientific; rotor radius 2.5 cm) at a rotor speed of 6000 rpm. In contrast to Example 3, a significantly lower centrifugation speed was applied in Comparative Example 3, which resulted in the accumulation of both soluble and insoluble citrus fibers in the supernatant. The supernatant was collected during centrifugation and dehydrated using a mini spray dryer (B290, Büchi Labortechnik, Switzerland). The inlet and outlet temperatures were set at 165°C and 90°C, and the feed rate was 10 mL / min. The resulting powder was then dispersed in Carlsberg beer (above 4% alcohol by volume) at concentrations of 0.2g / 100ml, 0.4g / 100ml, 0.6g / 100ml, 0.8g / 100ml, and 1g / 100ml, followed by pasteurization (60°C, 15min) before further analysis.

[0123] The change in turbidity over time (Nephelometric Turbidity Units, NTU) of Carlsberg beer samples containing spray dried citrus fiber powder is shown in Table 11 (4° C.) and Table 12 (25° C.) As a benchmark, the turbidity change of Kronenbourg fruity beer is also shown in these tables.

[0124] [Table 11]

[0125] [Table 12]

[0126] Tables 11 and 12 show that the presence of insoluble citrus fiber in the spray dried powder reduces turbidity over time at both 4° C. and 25° C. Thus, the presence of insoluble citrus fiber did not provide a stable turbidity for Carlsberg beer.

[0127] Example 4 Soluble citrus fiber was prepared as described in Example 1. The freeze-dried soluble citrus fiber powder was then dispersed in deionized water in the amounts shown in Table 13 (1 g / 100 ml, 2 g / 100 ml, and 3 g / 100 ml) and the change in turbidity over time was recorded. The turbidity over time was compared to a solution of titanium dioxide (0.02 g / 100 ml in deionized water).

[0128] [Table 13]

[0129] Similarly, freeze-dried soluble citrus fiber powder was dispersed in citrate buffer (pH=3.7) in the amounts shown in Table 14 (1 g / 100 ml, 2 g / 100 ml, and 3 g / 100 ml) and the change in turbidity over time was recorded. The turbidity over time was compared to a titanium dioxide solution (0.02 g / 100 ml in citrate buffer).

[0130] [Table 14]

[0131] It can be seen from Tables 13 and 14 that the freeze-dried soluble citrus fiber provided excellent turbidity in both deionized water and citrate buffer that was stable for at least the time of measurement (24 hours). Furthermore, it can be seen that by adding freeze-dried soluble citrus fiber at an amount of 3 g / 100 ml, a turbidity comparable to that of the titanium dioxide solution could be achieved, except that this turbidity was stable for 24 hours in contrast to the titanium dioxide solution.

[0132] Example 5 Soluble citrus fiber was prepared as described in Example 3. The spray dried soluble citrus fiber powder was then dispersed in deionized water in the amounts shown in Table 15 (1 g / 100 ml, 2 g / 100 ml, and 3 g / 100 ml) and the change in turbidity over time was recorded. The turbidity over time was compared to a solution of titanium dioxide (0.02 g / 100 ml in deionized water).

[0133] [Table 15]

[0134] Similarly, spray dried soluble citrus fiber powder was dispersed in citrate buffer (pH=3.7) at the amounts shown in Table 16 (1 g / 100 ml, 2 g / 100 ml, and 3 g / 100 ml) and the change in turbidity over time was recorded. The turbidity over time was compared to a titanium dioxide solution (0.02 g / 100 ml in citrate buffer).

[0135] [Table 16]

[0136] It can be seen from Tables 15 and 16 that the spray dried soluble citrus fiber provided excellent turbidity in both deionized water and citrate buffer that was stable for at least the time of measurement (24 hours). Furthermore, it can be seen that by adding spray dried soluble citrus fiber at an amount of 3g / 100ml, a turbidity comparable to that of the titanium dioxide solution could be achieved, except that this turbidity was stable for 24 hours in contrast to the titanium dioxide solution.

[0137] Example 6 Soluble citrus fiber was prepared as described in Example 1. The soluble citrus fiber was then dispersed in deionized water at various concentrations (1 g / 100 mL, 2 g / 100 mL, and 3 g / 100 mL, 4 g / 100 mL, 5 g / 100 mL) and the viscosity of the samples was measured at various shear rates at a temperature of 25° C. Additionally, the viscosity of two commercial beer samples (Carlsberg beer and Kronenbourg fruity beer) was measured. Viscosity was measured using an Anton Paar MCR 502 rheometer.

[0138] The results of the viscosity measurements are shown in the figure. It can be seen that samples with 1g / 100mL, 2g / 100mL, and 3g / 100mL of soluble citrus fiber added showed low viscosities comparable to commercial beer samples. In contrast, the higher amounts of citrus fiber (4g / 100mL and 5g / 100mL) showed much higher viscosities.

[0139] This indicates that soluble citrus fiber at concentrations up to 3 g / 100 mL is particularly suitable for thin liquid / beverage applications.

Claims

1. - a clouding agent comprising soluble citrus fiber, and - optionally one or more beverage ingredients Beverage additives, including

2. 10. The beverage additive of claim 1, wherein said clouding agent is free of insoluble citrus fiber.

3. 3. The beverage additive of claim 1 or 2, wherein the soluble citrus fiber has a solubility of up to 8 g / 100 ml, based on solubility in water at 20°C.

4. 4. A beverage additive according to any one of claims 1 to 3, wherein the soluble citrus fibre is obtained from orange, lemon, lime or any mixture thereof, preferably orange.

5. 5. The beverage additive of claim 1, wherein the beverage additive is in the form of a powder or liquid concentrate.

6. A beverage comprising the beverage additive according to any one of claims 1 to 5 and a beverage base.

7. 7. The beverage of claim 6, wherein the concentration of soluble citrus fiber in the beverage is from 0.01 g / 100 ml to 5 g / 100 ml, preferably from 0.01 g / 100 ml to 2 g / 100 ml.

8. A beverage according to claim 6 or 7, wherein the soluble citrus fibre in the beverage has a colloidal particle size of from 0.1 μm to 10 μm, preferably from 1 μm to 3 μm.

9. A beverage according to any one of claims 6 to 8, wherein the beverage has a turbidity of between 8 NTU and 500 NTU, preferably between 120 NTU and 250 NTU.

10. 10. The beverage according to any one of claims 6 to 9, wherein the beverage is an alcoholic beverage, preferably beer.

11. A beverage according to any one of claims 6 to 10, wherein the beverage is an acidic beverage, preferably having a pH of from 2 to 6, more preferably from 3 to 4.

12. Use of soluble citrus fiber as a clouding agent in beverages.

13. SUMMARY OF THE DISCLOSURE A method for increasing the turbidity of a beverage comprising the step of adding soluble citrus fiber to the beverage.

14. 1. A method for preparing a soluble citrus fiber, comprising: a) dispersing a mixture of soluble and insoluble citrus fiber in water; b) subjecting the dispersion obtained in step a) to a centrifugation step to a relative centrifugal force (RCF) of at least 1500×g; c) recovering the supernatant containing the soluble citrus fiber; d) Optionally, subjecting the supernatant to a concentration and / or drying step. A method comprising:

15. 15. The method of claim 14, wherein the drying step is carried out by freeze-drying or spray-drying.

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