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
Patent Information
- Authority / Receiving Office
- AU · AU
- Patent Type
- Applications
- Current Assignee / Owner
- ASAHI GRP HLDG LTD
- Filing Date
- 2021-07-07
- Publication Date
- 2026-07-16
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.
✦ Generated by Eureka AI based on patent content.
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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