Syrup composition with wall hanging performance

Abstract

The present invention relates to a syrup composition comprising one or more sugars, a starch, preferably tapioca starch, and a colloid wherein the sugars, starch and colloid are mixed to form the syrup composition. The syrup composition has a wall-hanging property of more than 7 minutes, preferably more than 10 minutes, or more preferably more than 15 minutes on the side wall of a beverage container (preferably a cold beverage container, or more preferably a beverage container of a cone frustum structure), and the angle formed by the side wall and the bottom of the beverage container is 90-150 degrees, preferably 90-120 degrees, and more preferably 90-110 degrees. The invention also relates to a method for preparing the syrup composition.

Description

Technical Field

[0001] The invention relates to a syrup composition, in particular to a syrup composition with wall hanging performance. Background Art

[0002] Syrups with wall-clinging properties can be used in various beverages such as bubble tea, brown sugar milk, etc. However, there are few types of syrups with wall-clinging properties on the market. Such syrups with wall-clinging properties are usually made of brown sugar / brown sugar, and can only achieve wall-clinging properties on the side wall of the cup for a short time (i.e. within 3 minutes).

[0003] There are four main sources of starch on the market, namely starch from dent corn, waxy corn, potato and cassava. Cassava starch has many applications, but it is not used in the field of flavored syrups.

[0004] There is a need to develop syrups that can provide improved wall properties and stability after storage. Summary of the invention

[0005] The present invention relates to a syrup composition, comprising: one or more sugars, starch (preferably tapioca starch), and colloid, wherein the sugar, starch and colloid are mixed to form a syrup composition. In one aspect, the syrup composition has a wall hanging performance of more than 7 minutes, preferably more than 10 minutes, or more preferably more than 15 minutes on the side wall of a beverage container (preferably a cold drink container, preferably a beverage container with a truncated cone structure), wherein the angle formed by the side wall of the beverage container and the bottom is 90-150°, preferably 90-120°, and more preferably 90-110°.

[0006] The present invention also relates to a method for preparing a syrup composition, comprising: a. mixing dry ingredients, liquid ingredients and water to produce a mixture; b. heating the mixture to above 50°C; c. sterilizing the mixture; and d. cooling the mixture to form a syrup composition. In one aspect, the method comprises a. mixing the dry ingredients with water, preferably the dry ingredients are premixed, preferably the water is heated to above 25°C, preferably mixing the dry ingredients with water while stirring; b. heating the mixture to above 50°C; and c. adding liquid ingredients and additives; d. sterilizing the mixture; and e. cooling the mixture to form a syrup composition. BRIEF DESCRIPTION OF THE DRAWINGS

[0007] Figure 1 A cup 100 is shown in which a syrup composition can adhere to the wall according to one aspect of the present invention.

[0008] Figure 2 The wall adhesion performance of different syrup compositions with or without starch at 0, 5, 10 and 15 minutes is shown. DETAILED DESCRIPTION

[0009] Unless otherwise noted, all dimensions, weights, lengths, etc., are in metric units and all temperatures are in degrees Celsius. It should be understood that the materials compounds, chemicals, etc. described herein are generally commercial and / or industry standard items available from various suppliers and sources around the world unless otherwise specifically noted.

[0010] In this article, the value expressed in a range format should be interpreted in a flexible manner to include not only the numerical values ​​explicitly listed as the range limits but also all individual numerical values ​​or sub-ranges included in the range, as if each numerical value and sub-range were explicitly listed. For example, the range "about 0.1% to about 5%" or "about 0.1% to 5%" should be interpreted as not only including about 0.1% to about 5%, but also including individual numerical values ​​(e.g., 1%, 2%, 3%, and 4%) and sub-ranges (e.g., 0.1% to 0.5%, 1.1% to 2.2%, 3.3% to 4.4%) within the specified range. Unless otherwise specified, the statement "about X to Y" has the same meaning as "about X to about Y". Similarly, unless otherwise specified, the statement "about X, Y or about Z" has the same meaning as "about X, about Y or about Z".

[0011] As used herein, the singular forms "a," "an," and "the" include plural referents unless the context clearly dictates otherwise. For example, reference to "a sugar" includes a single sugar as well as two or more sugars, etc. It should be understood that any term in the singular may include its plural counterpart and vice versa.

[0012] Unless otherwise indicated, the term "or" is used to refer to a non-exclusive "or." The statement "at least one of A and B" has the same meaning as "A, B, or A and B."

[0013] As used herein, the terms "for example," "such as," "such as," or "including" are intended to introduce examples that further illustrate the broader subject matter. Unless otherwise expressly noted, such examples are provided only to aid in understanding the applications shown in the present disclosure and are not meant to be limiting in any way.

[0014] As used herein, the term "about" can allow, for example, a certain degree of variability in a value or range, such as within 10%, within 9%, within 8%, within 7%, within 6%, within 5%, within 4%, within 3%, within 2%, or within 1% of a stated value or a stated range limit, and includes the exact stated value or range.

[0015] As used herein, the term "wall hanging performance" refers to the ability of a syrup composition to adhere to / hang on the side wall of a beverage container (e.g., a cup, a glass, a bottle, a beaker, a bucket, a flask, a decanter, and a carafe) (preferably a cold drink container) against the gravity of the syrup composition. The term "improved wall hanging performance" means that the syrup composition can adhere to / hang on the side wall of a beverage container for a longer period of time without falling to the bottom of the container compared to a control group. For example, a syrup composition with improved wall hanging performance has a wall hanging performance of greater than 7 minutes, preferably greater than 10 minutes, or more preferably greater than 15 minutes on the side wall of a container (preferably a truncated cone structure, a capacity of 300 mL, and a height of 90 mm). On the one hand, the wall hanging performance of the control group on the side wall of a container of the same type and shape is less than 7 minutes or 3 minutes.

[0016] In one aspect, a syrup composition is poured into the bottom of a beverage container. The container is tilted and rotated to hang the syrup composition on the side wall of the container, preferably the syrup composition is evenly hung on the side wall of the container. The container is placed upright and the wall hanging of the syrup composition is detected. In one aspect, the wall hanging performance can be measured by visual determination. In one aspect, the container is rotated to hang the syrup composition on the container at a height that exceeds 90%, or exceeds 80%, or exceeds 70%, or exceeds 60%, or exceeds 50%, or exceeds 40%, or exceeds 30% of the length of the container side wall. In one aspect, when the syrup composition hanging on the side wall falls to the bottom to a height that is less than 20%, preferably less than 15%, or preferably less than 10%, or more preferably less than 5% of the height of the side wall, the syrup composition is not considered to continue to hang on the side wall of the container and the timing for characterizing the wall hanging performance is terminated (i.e., the wall hanging performance is terminated). In one aspect, when more than 70%, or more than 80%, or more than 90% or 100% of the syrup composition has fallen to the bottom of the container, the syrup composition is not considered to continue to hang on the side wall of the container and the timing for characterizing the hanging performance is terminated. In one aspect, the hanging condition is observed at intervals of 10 minutes, preferably 9 minutes, more preferably 8 minutes, more preferably 7 minutes, more preferably 6 minutes, more preferably 5 minutes, more preferably 4 minutes, more preferably 3 minutes, more preferably 2 minutes or more preferably 1 minute.

[0017] On the one hand, the material of the beverage container can be glass, plastic or any material that can be used for conventional beverage containers. On the one hand, the beverage container has a truncated cone structure. On the one hand, the beverage container has a top, a bottom and a side wall. On the one hand, the beverage container has a symmetrical structure so that the vertical distances from any point at the bottom to any point at the top are the same. On the one hand, the angle formed by the side wall and the bottom of the beverage container is 90°-150°, preferably 90°-120°, more preferably 90°-110°, or more preferably 95°-105°. On the one hand, the syrup composition may have different wall hanging properties on the side walls of different containers. For example, the shape of the container can affect the wall hanging properties of the syrup composition. On the one hand, compared with the wall hanging properties of other syrup compositions made only of brown sugar / brown sugar on the side walls of containers of the same shape and type, the syrup composition of the present invention has improved wall hanging properties on the side walls of the container.

[0018] The present invention relates to a syrup composition comprising one or more sugars, starches and colloids. In one aspect, sugars, starches and colloids are mixed to form a syrup composition having wall-hanging properties. In one aspect, the syrup composition has a wall-hanging property of greater than 7 minutes, preferably greater than 10 minutes, or more preferably greater than 15 minutes. In one aspect, the syrup composition has a wall-hanging property of greater than 7 minutes, preferably greater than 10 minutes, or more preferably greater than 15 minutes on the side wall of a beverage container (preferably a beverage container having a truncated cone structure). In one aspect, the angle formed by the side wall and the bottom of the beverage container is 90°-150°, preferably 90°-120°, or more preferably 90°-110°. In one aspect, the syrup composition comprises about 10-99.8% by weight of sugar, about 0.1-10% by weight of starch and about 0.01-20% by weight of colloid. In one aspect, the syrup composition comprises about 10-99.8 wt%, preferably 10-90 wt%, more preferably 10-80 wt%, more preferably 10-75 wt%, more preferably 10-70 wt%, more preferably 70-99.8 wt%, more preferably 75-99.8 wt%, more preferably 70-75 wt%, or more preferably about 60-80 wt% sugar. In one aspect, the syrup composition comprises about 0.1-10 wt%, preferably 0.1-1 wt%, more preferably 0.1-3 wt%, more preferably 0.1-5 wt%, more preferably 0.1-8 wt%, more preferably 0.1-9 wt%, more preferably 0.5-1 wt%, more preferably 0.5-1.5 wt%, more preferably 1-2 wt%, or more preferably about 0.5-5 wt% starch. In one aspect, the syrup composition comprises about 0.01-20 wt %, preferably about 0.05-0.5 wt %, preferably about 0.1-0.2 wt %, more preferably about 0.1-0.3 wt %, more preferably 0.1-0.5 wt %, more preferably about 1-15 wt %, more preferably about 1-18 wt %, or more preferably about 1-20 wt % of the colloid.

[0019] In one aspect, the starch is tapioca starch, preferably modified tapioca starch. In one aspect, the starch is modified starch. In one aspect, modified starch includes hydrolyzed starch, cross-starch, esterified starch and etherified starch. In one aspect, modified starch includes hydroxypropyl starch, hydroxypropyl distarch phosphate starch, acetylated starch and any combination thereof. In one aspect, the starch is modified tapioca starch, including hydroxypropyl tapioca starch, hydroxypropyl distarch phosphate tapioca starch, acetylated tapioca starch, and any combination thereof.

[0020] In one aspect, the starch comprises amylose and amylopectin. In one aspect, the amylose content of the starch is about 15-25 wt %, preferably 16-23 wt %, more preferably 17-21 wt % of the weight of the starch.

[0021] In one aspect, one or more sugars include sucrose, brown sugar, glucose syrup, cane molasses, high fructose corn syrup (HFCS), crystal sugar, etc. In one aspect, one or more sugars include sucrose, brown sugar, and glucose and fructose syrup (or F55 fructose syrup). In one aspect, one or more sugars include dry sugars, such as sucrose and brown sugar. In one aspect, one or more sugars include liquid sugars, such as glucose and fructose syrup, or F55 fructose syrup.

[0022] In one aspect, the colloid is a hydrophilic colloid. In one aspect, the colloid comprises pectin, carboxymethyl cellulose (CMC), citrus fiber, carrageenan, xanthan gum, locust bean gum (LBG), guar gum, gellan gum, and any combination thereof. In one aspect, the colloid comprises CMC and xanthan gum.

[0023] In one aspect, the syrup composition comprises about 10-60% by weight of sucrose, about 10-50% by weight of brown sugar / black sugar, about 2-20% by weight of glucose and fructose syrup, about 0.1-10% by weight of starch and about 0.01-20% by weight of colloid. In one aspect, brown sugar / brown sugar is less than 80% by weight of the syrup composition. In one aspect, the syrup composition comprises about 10-60% by weight, preferably about 10-30% by weight, more preferably about 30-60% by weight, or more preferably 20-40% by weight of sucrose. In one aspect, the syrup composition comprises about 10-50% by weight, preferably about 10-30% by weight, more preferably about 30-50% by weight, more preferably about 20-40% by weight of brown sugar / black sugar. In one aspect, the syrup composition comprises about 2-20% by weight, preferably about 10-15% by weight, more preferably about 10-20% by weight of glucose and fructose syrup (or F55 fructose syrup). On the one hand, the syrup composition comprises about 0.1-10% by weight, more preferably about 0.05-2% by weight, or preferably about 0.05-5% by weight of starch. On the one hand, the syrup composition comprises about 0.01-20% by weight, preferably about 0.2-10% by weight, more preferably about 0.1-0.2% by weight, more preferably about 0.05-0.25% by weight, more preferably about 0.05-0.5% by weight, or more preferably about 0.05-2% by weight of colloid. On the one hand, the colloid comprises about 0.05-10% by weight, preferably about 0.05-0.2% by weight, more preferably about 0.05-2% by weight, or more preferably about 0.1-0.2% by weight of CMC. On the one hand, the colloid comprises about 0.01-10% by weight, preferably about 0.01-0.1% by weight, more preferably about 0.01-0.05% by weight, or more preferably about 0.02-0.1% by weight of xanthan gum.

[0024] In one aspect, the syrup composition further comprises a buffer salt. In one aspect, the buffer salt comprises potassium sorbate, sodium benzoate, trisodium citrate, tripotassium citrate, disodium dihydrogen pyrophosphate, tetrasodium pyrophosphate, calcium dihydrogen phosphate, potassium dihydrogen phosphate, diammonium hydrogen phosphate, dipotassium hydrogen phosphate, calcium hydrogen phosphate (dicalcium orthophosphate), tricalcium orthophosphate (calcium phosphate), tripotassium orthophosphate, trisodium orthophosphate, sodium polyphosphate, sodium tripolyphosphate, sodium dihydrogen phosphate, disodium hydrogen phosphate, tetrapotassium pyrophosphate, trisodium monohydrogen diphosphate, potassium polymetaphosphate, calcium acid pyrophosphate. In one aspect, the syrup composition comprises about 0.01-1% by weight, preferably about 0.01-0.1% by weight, more preferably about 0.01-0.5% by weight, or preferably about 0.01-0.8% by weight of the buffer salt.

[0025] In one aspect, the syrup composition further comprises a flavoring agent. In one aspect, the syrup composition comprises about 0.01-10% by weight, preferably about 0.01-1% by weight, more preferably about 0.01-0.1% by weight, more preferably about 0.01-0.5% by weight, or more preferably about 0.01-0.8% by weight of a flavoring agent. In one aspect, the flavoring agent is a natural or artificial edible flavoring agent, including but not limited to lemon flavoring, chocolate flavoring agent, etc. In one aspect, flavoring agents are added to enhance the flavor of black / brown sugar. In one aspect, the syrup composition further comprises water.

[0026] On the one hand, the syrup composition comprises about 10-60% by weight of sucrose, about 10-50% by weight of brown sugar / black sugar, about 1-10% by weight of glucose syrup, about 1-10% by weight of fructose syrup, about 0.1-10% by weight of modified tapioca starch, and about 0.01-20% by weight of colloid. On the one hand, the syrup composition comprises about 20-40% by weight of sucrose, about 20-40% by weight of red / black sugar, about 10-20% by weight of glucose and fructose syrup (e.g., F55 fructose syrup), about 0.05-5% by weight of modified tapioca starch, and about 0.05-1% by weight of colloid. On the one hand, the colloid is selected from CMC, xanthan gum, and combinations thereof.

[0027] In one aspect, the syrup composition further comprises about 0.01-10 wt % flavoring agent, about 0.01-1 wt % buffer salt, and water. In one aspect, the syrup composition further comprises about 0.01-1 wt % flavoring agent, about 0.01-1 wt % buffer salt, and water.

[0028] The present invention also provides a method for preparing a syrup composition, comprising: a. mixing dry ingredients, liquid ingredients and water to produce a mixture; b. heating the mixture to a temperature above 25°C, preferably above 50°C, preferably above 60°C, more preferably above 70°C, more preferably above 80°C, more preferably above 90°C, or more preferably in the range of 50-100°C; c. sterilizing the mixture; and d. cooling the mixture to form a syrup composition. In one aspect, the method comprises a. mixing dry ingredients with water, preferably premixing the dry ingredients, preferably heating the water to above 25°C (or preferably above 30°C, or more preferably above 40°C, or more preferably in the range of 25-50°C, or 40-65°C, or 50-60°C), preferably mixing the dry ingredients with water while stirring; b. heating the mixture to above 50°C; and c. adding liquid ingredients and additives; d. sterilizing the mixture; and e. cooling the mixture to form a syrup composition. In one aspect, the syrup composition comprises tapioca starch, preferably modified tapioca starch. In one aspect, the method is used to prepare the inventive syrup composition discussed herein.

[0029] In one aspect, the water is heated to about 40°C to 65°C, preferably about 50°C to about 60°C, when mixed with the dry ingredients. In one aspect, the dry ingredients comprise sugars, starches, and colloids. In one aspect, the dry ingredients comprise sugars, starches, colloids, salts, and combinations thereof. In one aspect, the dry ingredients comprise sucrose, brown sugar / brown sugar, starches, and colloids. In one aspect, the liquid ingredients comprise syrups, preferably fructose syrups. In one aspect, the liquid ingredients comprise glucose and fructose syrups (e.g., F55 fructose syrup).

[0030] On the one hand, mixing comprises mixing dry ingredients, liquid ingredients and water. On the one hand, mixing comprises mixing dry ingredients and water. On the one hand, mixing comprises high shear mixing, preferably mixing at least at 1000rpm or above, preferably at least 3000rpm or above. Mixing is carried out for at least 5 minutes, preferably at least 7 minutes, preferably at least 10 minutes, and more preferably at least 15 minutes. On the one hand, sterilization comprises heating the mixture to at least about 30 minutes above 90°C. On the one hand, sterilization is preferably carried out for at least 45 minutes, more preferably at least about 60 minutes, or more preferably 30 minutes to 2 hours. On the one hand, sterilization is carried out by heating the mixture to above 90°C, preferably above 100°C, or more preferably above 110°C, or more preferably 90-200°C, or more preferably 90-150°C. On the one hand, the sterilization step is carried out under high pressure, preferably above 1 bar.

[0031] The syrup composition of the present invention has improved wall hanging performance and stability during the shelf life. In one aspect, the syrup composition comprises modified cassava starch. The inventors surprisingly found that the modified cassava starch provides many benefits for the present invention, such as high transparency, cold storage aging resistance, high elasticity and good texture, and can prolong the wall hanging time of the syrup composition. At the same time, the modified cassava starch can maintain the viscosity of the syrup composition for a long time both at room temperature and in a refrigerator, thereby making the syrup composition more stable.

[0032] Advantageously, the syrup compositions described herein maintain their stability and viscosity during long-term storage. Preferably, the syrup composition containing tapioca starch has a lower or no increase in viscosity during long-term storage relative to the long-term storage of the syrup composition without tapioca starch. The viscosity of the syrup composition is measured as described in the following examples. In one aspect, the viscosity of the syrup composition is less than 10,000 cps after storage at 25°C for 30 days, preferably less than 10,000 cps after storage at 25°C for 90 days, preferably less than 10,000 cps after storage at 4°C for 90 days. In one aspect, the viscosity of the syrup composition is less than 9,000 cps after storage at 25°C for 30 days, preferably less than 9,000 cps after storage at 25°C for 90 days, preferably less than 9,000 cps after storage at 4°C for 90 days. In one aspect, the viscosity of the syrup composition increases by less than 35%, preferably less than 30%, after storage at 25°C for 90 days, compared to the viscosity of the syrup composition after storage at 25°C for 1 day. In one aspect, the viscosity of the syrup composition increases by less than 30%, preferably less than 25%, after storage for 90 days at 25° C. compared to the viscosity of the syrup composition after storage for 30 days at 25° C. In one aspect, the viscosity of the syrup composition increases by less than 35%, preferably less than 30% after storage for 90 days at 4° C. compared to the viscosity of the syrup composition after storage for 1 day at 25° C. In one aspect, the viscosity is measured at room temperature (i.e., 25° C.).

[0033] The inventors were surprised to find that a small portion of rock sugar (e.g., sucrose and black / brown sugar) was mixed with hydrophilic colloids and starch to help them disperse evenly during shearing, while the remaining rock sugar provided sweetness. On the one hand, the solubility of sucrose in water is 204g / 100mL (20°C) and the fructose used provides remaining sweetness in a high brix system (Brix: 71). On the one hand, colloids (e.g., a combination of CMC and xanthan gum) provide a thicker texture. Considering that the syrup needs to be transferred to the reactor after high-speed shearing, and starch is not gelatinized during shearing, starch will precipitate before transfer without adding colloids. In the presence of colloids, starch can be well suspended in the system.

[0034] The inventors have also surprisingly found that the combination of rock sugar (e.g., sucrose, brown sugar / brown sugar), glucose and fructose syrups, starch (preferably modified tapioca starch) and hydrophilic colloids provides a synergistic effect in improving the wall-hanging performance and stability of the syrup composition. Existing syrups usually use brown sugar / brown sugar to achieve wall-hanging performance, but they can only achieve short-term wall-hanging performance of less than 7 minutes, 5 minutes or 3 minutes in these cold drinks. The syrup composition of the present invention can achieve wall-hanging performance of more than 7 minutes or more than 10 minutes or longer. At the same time, the syrup composition of the present invention can minimize the viscosity change after storage, thereby maintaining stability during the shelf life.

[0035] The representative features of the present invention are set out in the following clauses, which may be used alone or in combination, or in any combination with one or more features disclosed in the specification.

[0036] The present invention is described in the following terms:

[0037] Item 1: A syrup composition having wall-hanging properties, comprising: one or more sugars, starch, preferably tapioca starch, and colloid, wherein the sugar, starch and colloid are mixed to form the syrup composition.

[0038] Item 2: The syrup composition according to Item 1, wherein the syrup composition has a wall-hanging property of greater than 7 minutes, preferably greater than 10 minutes, or more preferably greater than 15 minutes on the side wall of a beverage container, preferably a cold drink container, more preferably a beverage container with a truncated cone structure, or more preferably a beverage container with a truncated cone structure with a capacity of 300 mL and a height of 90 mm, and wherein the angle formed by the side wall of the beverage container and the bottom is 90°-150°, preferably 90°-120°, or more preferably 90°-110°.

[0039] Clause 3: A syrup composition according to any one of the preceding clauses, wherein the syrup composition comprises 10-99.8 wt% sugar, 0.1-10 wt% starch and 0.1-20 wt% colloid.

[0040] Clause 4: The syrup composition according to any one of the preceding clauses, wherein the starch is modified tapioca starch, preferably, the modified tapioca starch is selected from hydroxypropyl starch, hydroxypropyl distarch phosphate, acetylated starch, esterified starch and any combination thereof.

[0041] Clause 5: The syrup composition of any of the preceding clauses, wherein the one or more sugars are selected from sucrose, brown sugar, glucose syrup, cane molasses, and high fructose corn syrup (HFCS).

[0042] Clause 6: A syrup composition according to any one of the preceding clauses, wherein the colloid is selected from carboxymethylcellulose (CMC), citrus fiber, carrageenan, xanthan gum and guar gum.

[0043] Clause 7: A syrup composition according to any one of the preceding clauses, wherein the syrup composition comprises 10-60 wt% sucrose, 10-50 wt% brown / black sugar, 2-20 wt% glucose and fructose syrup, 0.1-10 wt% starch and 0.1-20 wt% colloid.

[0044] Clause 8: The syrup composition according to any one of the preceding clauses, wherein the syrup composition further comprises a buffer salt.

[0045] Item 9: A syrup composition according to item 8, wherein the buffer salt is selected from sodium benzoate, trisodium citrate, tripotassium citrate, disodium dihydrogen pyrophosphate, tetrasodium pyrophosphate, monocalcium phosphate, monopotassium phosphate, diammonium hydrogen phosphate, dipotassium hydrogen phosphate, dicalcium phosphate (dicalcium orthophosphate), tricalcium orthophosphate (calcium phosphate), tripotassium orthophosphate, trisodium orthophosphate, sodium polyphosphate, sodium tripolyphosphate, monosodium dihydrogen phosphate, disodium hydrogen phosphate, tetrapotassium pyrophosphate, trisodium monohydrogen diphosphate, potassium polymetaphosphate, and calcium acid pyrophosphate.

[0046] Clause 10: The syrup composition according to any one of the preceding clauses, wherein the starch has an amylose content of between 17 wt% and 21 wt%.

[0047] Clause 11: A syrup composition according to any of the preceding clauses, wherein the viscosity of the syrup composition is less than 9000 cps after storage at 25°C for 30 days, preferably less than 9000 cps after storage at 25°C for 90 days, preferably less than 9000 cps after storage at 4°C for 90 days.

[0048] Clause 12: A syrup composition according to any of the preceding clauses, wherein the viscosity of the syrup composition increases by less than 35%, preferably less than 30%, after storage for 90 days at 25°C compared to the viscosity of the syrup composition after storage for 1 day at 25°C.

[0049] Clause 13: A syrup composition according to any of the preceding clauses, wherein the viscosity of the syrup composition increases by less than 35%, preferably less than 30%, after storage for 90 days at 4°C compared to the viscosity of the syrup composition after storage for 1 day at 25°C.

[0050] Clause 14: A method for preparing the syrup composition of any one of the preceding clauses, comprising:

[0051] a. combining the dry ingredients, liquid ingredients, and water to produce a mixture;

[0052] b. heating the mixture to above 50°C;

[0053] c. sterilizing the mixture; and

[0054] d. Cooling the mixture to form the syrup composition.

[0055] Clause 15: The method according to clause 14, wherein the method comprises:

[0056] a. mixing the dry ingredients with water, preferably premixing the dry ingredients, preferably heating the water to above 25 ° C, preferably mixing the dry ingredients with water while stirring;

[0057] b. heating the mixture to above 50°C; and

[0058] c. Add liquid components and additives;

[0059] d. Sterilize the mixture; and

[0060] e. Cool the mixture to form a syrup composition.

[0061] Clause 16: The method according to Clause 15, wherein when mixed with the dry components, the water is heated to between about 40°C and 65°C, preferably between about 50°C and about 60°C.

[0062] Clause 17: The method according to any one of Clauses 14 - 16, wherein the dry components include sugar, starch, colloid, salt, and combinations thereof.

[0063] Clause 18: The method according to any one of Clauses 14 - 17, wherein the liquid component includes syrup, preferably fructose syrup.

[0064] Clause 19: The method according to any one of Clauses 14 - 18, wherein the mixing includes high - shear mixing.

[0065] Clause 20: The method according to any one of Clauses 14 - 19, wherein the sterilization includes heating the mixture to above 90°C for at least about 30 minutes, preferably at least 45 minutes, more preferably at least about 60 minutes.

[0066] Examples

[0067] The following examples are provided to further illustrate and explain the invention and should not be regarded as limiting in any way.

[0068] Example 1 - Preparation of Syrup Composition

[0069] The following steps were used to prepare different groups of syrup compositions having the components in Table 1. The sources and types of starch used in the different syrup compositions are shown in Table 2.

[0070] Step 1: Mix CMC, xanthan gum, starch / modified starch (if any) with dry sugar.

[0071] Step 2: Heat water to 55°C.

[0072] Step 3: Add the mixture (from Step 1) to the water and stir vigorously.

[0073] Step 4: Add fructose syrup.

[0074] Step 5: Heat the mixture (from Step 4) to 90°C.

[0075] Step 6: Add the remaining materials.

[0076] Step 7: Sterilize at 98℃ for 1 hour.

[0077] Step 8: Cool.

[0078] Table 1 Syrup composition formula

[0079]

[0080] Table 2 Sources and types of starch used in syrup compositions

[0081]

[0082] Example 2-Wall hanging performance test

[0083] Use a plastic cup with a truncated cone structure (top diameter: 92 mm; bottom diameter: 57 mm; height: 90 mm), such as Figure 1 As shown. The plastic cup 100 has a side wall 102, a bottom 104 and a top 106. The top diameter 108 is 92 mm, the bottom diameter 110 is 57 mm, and the height 112 is 90 mm. The capacity of the plastic cup 100 is 300 mL. The side wall 102 forms an angle α of about 101° with the bottom 104. The plastic cup 100 has a symmetrical structure so that the vertical heights from the bottom to the top are the same as each other.

[0084] First, pour 30 grams of flavored syrup into the bottom of the cup. Then tilt and rotate the cup to make the syrup hang evenly on the wall. Add 190 grams of refrigerated milk and 50 grams of ice cubes. Stand the mixture upright and observe every 5 minutes to observe the hanging of the syrup. When the syrup composition falls to a height of 20% or less of the side wall height, the timing used to describe the hanging performance ends.

[0085] from Figure 2 It can be seen that the syrup hanging on the side wall of the cup in the control group has fallen to the bottom of the cup after 10 minutes, while the other samples containing starch can still hang on the side wall of the cup after 10 minutes.

[0086] Two syrup compositions, both containing native starch, were compared. Figure 2 As shown, the syrup composition containing natural tapioca starch (sample 1) exhibits stronger wall hanging performance than the syrup composition containing natural waxy corn starch (sample 5). The syrup composition containing natural tapioca starch (sample 1) can maintain 1 / 2 of the length of the side wall of the cup at 15 minutes, while the syrup composition containing natural waxy corn starch (sample 5) cannot. This shows that the tapioca starch in the formula has a natural advantage over waxy corn starch.

[0087] Figure 2It was also shown that the syrup compositions containing modified tapioca starch (Sample 2, Sample 3 and Sample 4) could maintain 1 / 2 of the length of the side wall of the cup at 10 minutes, showing a great advantage over the control group.

[0088] In addition, the wall hanging length (the distance from the bottom of the cup to the boundary between the syrup and the milk) at 5, 10, and 15 minutes was measured and compared with the wall hanging length at 0 minute. Table 3 compares the ratios of the remaining wall hanging length at 5, 10, and 15 minutes to the wall hanging length at 0 minute (denoted as L).

[0089] 0≤L<20% is marked as *

[0090] 20%≤L<40% is marked as **

[0091] 40%≤L<60% is recorded as ***

[0092] 60%≤L<80% is recorded as ****

[0093] 80%≤L≤1 is recorded as *****

[0094] The more “*” there are, the better the wall-hanging performance is.

[0095] Table 3 Comparison of L of different syrup compositions

[0096] sample Control group Sample 1 Sample 2 Sample 3 Sample 4 Sample 5 0 minutes ***** ***** ***** ***** ***** ***** 5 minutes *** ***** ***** **** ***** ***** 10 minutes * **** *** ** *** ** 15 minutes * *** ** * ** *

[0097] It can be seen from Table 3 that sample group 1 exhibits better wall hanging performance than sample group 5; sample groups 2 and sample groups 4 exhibit the same / similar wall hanging performance, and are both better than sample group 3.

[0098] Example 3 - Viscosity Test

[0099] Natural cassava starch contains both amylose and amylopectin structures, so the aging risk of the syrup composition during the shelf life should be considered. Therefore, the viscosity of the syrup composition of Example 1 was tested, and viscosity is an indicator of starch aging.

[0100] In this example, Brookfield (lv63, 12 rpm, 1 minute, tested at 25°C) was used to test the viscosity of the syrup composition. Except for the over-range batch, the minimum torque>10% and the maximum torque<100% (sample 1, stored at 25°C for 90 days; sample 5, stored at 25°C for 90 days; sample 5, stored at 4°C for 90 days). 1000cp corresponds to 10% torque, and 10000cp corresponds to 100% torque. Viscosity and torque are linearly related.

[0101] The aging risk of the syrup composition during the shelf life was evaluated by measuring the viscosity when stored at 25° C. and 4° C. The viscosity results of the syrup composition are shown in Table 4.

[0102] Table 4 Viscosity results

[0103]

[0104] As can be seen from Table 4, after storage at 25° C. for 90 days, the viscosity of the natural cassava group (sample 1) and the natural waxy corn group (sample 5) increased to a level of more than 10,000 cp, while the modified cassava group (samples 2, 3 and 4) maintained a viscosity of less than 10,000 cp even for 90 days at both 25° C. and 4° C. This indicates that modified cassava starch can delay the aging of the syrup composition compared to natural starch.

[0105] The modified cassava groups (samples 2 and 3) could maintain viscosity below 9000 cp at 4°C for 90 days, while sample 4 could not. This indicates that sample 2 and sample 3 performed better than sample 4 in maintaining viscosity and thus delaying syrup aging.

[0106] Table 4 also shows that compared with storage at 25°C for 1 day, the viscosity increases of sample 2, sample 3 and sample 4 groups after storage at 25°C for 90 days were 27.4%, -5.75% and 26.9%, respectively, and the viscosity increases of sample 1 and sample 5 groups were greater than 35.5% and greater than 69.8%, respectively. Compared with storage at 25°C for 30 days, the viscosity increases of sample 2, sample 3 and sample 4 groups after storage at 25°C for 90 days were 24.5%, -17.0% and 25.1%, respectively, and the viscosity increases of sample 1 and sample 5 groups were greater than 31.4% and greater than 48.4%, respectively.

[0107] These data show that the syrup composition of the present invention can have improved wall hanging performance and stability after storage. The syrup composition of the present invention can hang on the wall of the beverage container for a longer time than the control group without falling to the bottom. Compared with the control group, the viscosity change of the syrup composition of the present invention after storage is a smaller level, which shows that the syrup composition of the present invention does not age as fast as the control group and is therefore more stable after storage. Syrup compositions containing natural starch or modified starch produce better wall hanging performance than the control group without starch. Syrup compositions containing modified starch (e.g., modified cassava starch) are more stable than the group containing natural starch. In terms of wall hanging performance and stability, syrup compositions containing modified cassava starch (e.g., hydroxypropyl starch, hydroxypropyl distarch phosphate and / or acetylated starch) produce more excellent overall effects compared to the control group or even compared to syrup compositions containing natural starch. Syrup compositions containing hydroxypropyl starch (e.g., Sample 2) have both excellent wall hanging performance and stability.

[0108] Unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by those skilled in the art to which the embodiments of the present invention belong. It should also be understood that, unless explicitly defined herein, terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with their meaning in the context of the relevant technology and the present disclosure, and will not be interpreted in an idealized or overly formal manner.

[0109] Although the present disclosure has been described with reference to exemplary embodiments, it will be appreciated by those skilled in the art that various changes may be made and elements thereof may be substituted with equivalents without departing from the scope of the present disclosure. In addition, various modifications may be made to adapt the teachings of the present disclosure to specific situations or materials without departing from the basic scope of the present disclosure. Therefore, the present disclosure is not limited to the specific embodiments disclosed as the best mode contemplated for implementing the present disclosure, but the present disclosure will include all embodiments falling within the scope of the appended claims.

Claims

1. A syrup composition with wall-hanging properties, comprising: one or more sugars, starch, preferably tapioca starch, and colloid, wherein the sugar, starch and colloid are mixed to form the syrup composition.

2. The syrup composition according to claim 1, wherein the syrup composition has a wall hanging performance of more than 7 minutes, preferably more than 10 minutes, or more preferably more than 15 minutes on the side wall of a beverage container, preferably a cold drink container, more preferably a beverage container with a truncated cone structure, or more preferably a beverage container with a truncated cone structure, a capacity of 300 mL and a height of 90 mm, and wherein the angle formed by the side wall and the bottom of the beverage container is 90°-150°, preferably 90°-120°, or more preferably 90°-110°.

3. A syrup composition according to any one of the preceding claims, wherein the syrup composition comprises 10-99.8 wt% sugar, 0.1-10 wt% starch and 0.1-20 wt% colloid.

4. The syrup composition according to any one of the preceding claims, wherein the starch is modified tapioca starch, preferably, the modified tapioca starch is selected from hydroxypropyl starch, hydroxypropyl distarch phosphate, acetylated starch, esterified starch and any combination thereof.

5. The syrup composition according to any one of the preceding claims, wherein the one or more sugars are selected from sucrose, brown sugar, glucose syrup, cane molasses and high fructose corn syrup (HFCS).

6. A syrup composition according to any one of the preceding claims, wherein the colloid is selected from carboxymethylcellulose (CMC), citrus fiber, carrageenan, xanthan gum and guar gum.

7. A syrup composition according to any one of the preceding claims, wherein the syrup composition comprises 10-60 wt% sucrose, 10-50 wt% brown / black sugar, 2-20 wt% glucose and fructose syrup, 0.1-10 wt% starch and 0.1-20 wt% colloids.

8. The syrup composition according to any one of the preceding claims, wherein the syrup composition further comprises a buffer salt.

9. The syrup composition of claim 8, wherein the buffer salt is selected from the group consisting of sodium benzoate, trisodium citrate, tripotassium citrate, disodium dihydrogen pyrophosphate, tetrasodium pyrophosphate, monocalcium phosphate, monopotassium phosphate, diammonium phosphate, dipotassium phosphate, dicalcium phosphate (dicalcium orthophosphate), tricalcium orthophosphate (calcium phosphate), tripotassium orthophosphate, trisodium orthophosphate, sodium polyphosphate, sodium tripolyphosphate, monosodium phosphate, disodium hydrogen phosphate, tetrapotassium pyrophosphate, trisodium monohydrogen diphosphate, potassium polymetaphosphate, and calcium acid pyrophosphate.

10. A syrup composition according to any one of the preceding claims, wherein the starch has an amylose content of between 17% and 21% by weight.

11. The syrup composition according to any one of the preceding claims, wherein the viscosity of the syrup composition is less than 9000 cps after storage at 25°C for 30 days, preferably less than 9000 cps after storage at 25°C for 90 days, preferably less than 9000 cps after storage at 4°C for 90 days.

12. A syrup composition according to any one of the preceding claims, wherein the viscosity of the syrup composition increases by less than 35%, preferably less than 30%, after storage for 90 days at 25°C compared to the viscosity of the syrup composition after storage for 1 day at 25°C.

13. A syrup composition according to any one of the preceding claims, wherein the viscosity of the syrup composition increases by less than 35%, preferably less than 30%, after storage for 90 days at 4°C compared to the viscosity of the syrup composition after storage for 1 day at 25°C.

14. A method for preparing the syrup composition according to any one of the preceding claims, include: a. mixing the dry ingredients, liquid ingredients and water to produce a mixture; b. heating the mixture to above 50°C; c. sterilizing the mixture; and d. Cooling the mixture to form the syrup composition.

15. The method according to claim 14, wherein the method include: a. mixing the dry ingredients with water, preferably premixing the dry ingredients, preferably heating the water to above 25 ° C, preferably mixing the dry ingredients with water while stirring; b. heating the mixture to above 50°C; and c. Add liquid ingredients and additives; d. sterilizing the mixture; and e. Cooling the mixture to form a syrup composition.

16. A method according to claim 15, wherein the water is heated to between about 40°C and 65°C, preferably between about 50°C and about 60°C, when mixed with the dry ingredients.

17. The method of any one of claims 14-16, wherein the dry ingredients include sugars, starches, colloids, salts, and combinations thereof.

18. The method according to any one of claims 14 to 17, wherein the liquid component comprises a syrup, preferably a fructose syrup.

19. The method of any one of claims 14-18, wherein the mixing comprises high shear mixing.

20. The method according to any one of claims 14-19, wherein the sterilization comprises heating the mixture to above 90°C for at least about 30 minutes, preferably at least 45 minutes, more preferably at least about 60 minutes.

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