Cloudy emulsion for beverages

Abstract

A turbid emulsion for a beverage comprising 80% to 99% w / w of an aqueous phase and 1% to 20% w / w of an acid-stable oleosome having an average particle size of 0.1 pm to 5 pm, wherein the turbid emulsion is present in an amount of 0.00001% to 5% w / w based on the total weight of the beverage. Also disclosed are methods for preparing the turbid emulsion and a beverage containing the turbid emulsion.

Description

Technical Field

[0001] This invention relates to the field of beverage emulsions, and more particularly to beverage emulsions suitable for acidic beverages, beverages containing such emulsions (especially acidic beverages containing such emulsions), and methods for preparing such emulsions.

[0002] background

[0003] Most soft drinks are “cloudy” drinks that exhibit a cloudy appearance, containing fruit juice or having a fruit juice-like appearance. Because fruit juice is expensive, emulsion-based systems are often used, which contain light-scattering oil droplets within a specific size range, thereby increasing the turbidity of the drink and providing a fruit juice-like visual effect.

[0004] Beverage emulsions consist of a continuous aqueous phase with a discontinuous oil phase dispersed within it as tiny droplets. Therefore, they are characterized as oil-in-water (O / W) emulsions. Emulsions are thermodynamically unstable systems and tend to decompose over time due to various physicochemical mechanisms, such as emulsion stratification, sedimentation, coalescence, flocculation, and Ostwald ripening. Common manifestations of beverage emulsion degradation are "ringing" and "sedimentation." Ringing occurs when rings form around the neck of the container, while sedimentation occurs when substances settle at the bottom.

[0005] Due to stringent performance and stability requirements, beverage emulsions must be carefully designed. Whether used as a concentrate or in fully formulated products, they must be stable over a wide range of temperatures and storage conditions, while also being easy to formulate and incorporate into beverages.

[0006] To obtain a stable system with the desired droplet size and turbidity, conventional emulsifiers (e.g., gum arabic or modified starch) and weighting agents (e.g., sucrose isobutyrate acetate (SAIB), ester gum, damar gum, and brominated vegetable oil (BVO)) are required. However, these ingredients are not on the clean label and / or have low consumer acceptance.

[0007] There remains a need for clean-labeling, acid-stable turbidity emulsions, and emulsifiers for beverages. Clean labeling typically refers to preparing a product using as few ingredients as possible and ensuring that consumers can identify these ingredients as safe. Because one of the objectives of this invention is to use clean-labeling turbidity agents, conventional non-clean-labeling turbidity agents, emulsifiers, and weighting agents are avoided.

[0008] The beverages and beverage emulsions have an acidic pH due to the added acids (e.g., citric acid, lactic acid, etc.) to achieve the desired taste effect. The acidic pH also provides microbial stability to the beverages and beverage emulsions. However, there are currently no descriptions of the use of oleosomes as turbidants and flavoring emulsions in beverages at acidic pH levels.

[0009] Overview of exemplary implementation schemes

[0010] According to certain exemplary embodiments, a cloudy emulsion for beverages is disclosed, comprising about 80% to about 99% w / w of an aqueous phase and about 1% to about 20% w / w of an acid-stabilized oil body having an average particle size of about 0.1 μm to about 5 μm.

[0011] According to certain exemplary embodiments, a method for making a beverage cloudy is disclosed, the method comprising i) preparing an emulsion comprising about 80% to about 99% w / w of an aqueous phase and about 1% to about 20% w / w of an acid-stabilized oil body having an average particle size of about 0.1 μm to about 5 μm; and ii) adding the emulsion to a beverage base in an amount of about 0.00001% to about 5% w / w based on the total weight of the beverage.

[0012] According to certain exemplary embodiments, a method for preparing a cloudy emulsion for a beverage is disclosed, the method comprising i) forming an aqueous mixture comprising plant material and water in a ratio of 1:3 to 1:10; ii) adjusting the pH of the mixture to an alkaline pH; iii) pulverizing the mixture; iv) removing insoluble components from the mixture and optionally separating the top / emulsion layer containing oil bodies from the protein-rich intermediate layer; v) forming a homogeneous slurry of the mixture; vi) lowering the pH of the mixture to an acidic pH; vii) optionally adding a flavoring to the mixture; and viiii) adjusting the average size of the oil bodies in the mixture to about 0.1 μm to about 5 μm.

[0013] According to certain exemplary embodiments, a beverage product is disclosed comprising a consumable beverage base and a turbid emulsion, the turbid emulsion comprising about 80% to about 99% w / w of an aqueous phase and about 1% to about 20% w / w of an acid-stabilized oil body having an average particle size of about 0.1 μm to about 5 μm, wherein the emulsion is present in an amount of about 0.00001% to about 5% w / w based on the total weight of the beverage.

[0014] Detailed Description of Exemplary Implementations

[0015] The following provides a broad description of many different exemplary embodiments of this disclosure. This description should be interpreted as exemplary only, and does not describe every possible embodiment, as it would be impractical, or even impossible, to describe every possible embodiment. It will be understood that any feature, characteristic, component, composition, ingredient, product, step, or method described herein may be removed, combined, or substituted, in whole or in part, for any other feature, characteristic, component, composition, ingredient, product, step, or method described herein. Many alternative embodiments may be implemented using prior art or technology developed after the date of this patent application, which still fall within the scope of these claims. All publications and patents cited herein are incorporated herein by reference.

[0016] The terms “comprises,” “comprising,” “has,” “having,” “includes,” “including,” “contains,” “containing,” or any other variation thereof are open-ended and intended to cover the non-exclusive inclusion of elements such that an article, apparatus, compound, composition, combination, method, or step that “comprises,” “has,” or “includes” or “contains” the list of elements may include not only those elements but also other elements not expressly listed, detailed, or described in the specification or claims.

[0017] Unless otherwise stated or limited by other expressions herein, the term "a / an" is defined as one or more. An element or feature preceded by "a / an" may be interpreted as one or more of the stated element or feature.

[0018] The terms “about,” “approximately,” “substantially,” “generally,” any other variation thereof, or any other similar related term, or approximate similar term, are defined as being close to, as understood by one of ordinary skill in the art. By way of non-limiting exemplary embodiments, these terms are defined as being within 10% of the listed value, or within 5% of the listed value, or within 4% of the listed value, or within 3% of the listed value, or within 2% of the listed value, or within 1% of the listed value, or within 0.5% of the listed value, or within 0.25% of the listed value, or within 0.1% of the listed value.

[0019] It should be understood that when quantities are described as weight percentages in this disclosure, any and every quantity (including endpoints) within the range should be considered as explicitly disclosed. For example, the disclosure of "a range of about 1 to about 10" should be interpreted as indicating every possible number within the continuous range of about 1 to about 10. It should be understood that the inventors recognize and understand that any and all data points within the range should be considered as detailed, and that the inventors possess the entire range and all points within it.

[0020] For the avoidance of questioning, unless the context otherwise requires, preferences, choices, specific features, etc., applicable to a given aspect, feature, or parameter of the present invention are considered to have been disclosed in combination with any and all other preferences, choices, specific features, etc., applicable to the same or other aspects, features, and parameters of the present invention.

[0021] This disclosure relates to the surprising finding that acid-stable oleosomes with an average size of about 0.1 μm to about 5 μm can be used as a turbidity agent in acidic beverage products. As used herein, the terms "acid-stable" and "acid-stabilized" refer to the disclosed modified oleosomes that exhibit increased stability against aggregation at the isoelectric point of the oleosome membrane proteins.

[0022] The disclosed turbid emulsions can be used with or without flavorings. An additional advantage of using flavored emulsions is that they can provide high concentrations of water-insoluble flavorings (such as terpenes), which significantly improve the overall flavor characteristics of the beverage compared to water-soluble flavorings.

[0023] In some aspects, this disclosure relates to turbid emulsions for acidic beverages based on acid-stable oil bodies having an average size of about 0.1 μm to about 5 μm, methods for preparing said turbid emulsions, compositions, formulations and products containing said turbid emulsions, and methods for preparing compositions, formulations and products containing said turbid emulsions.

[0024] In one or more embodiments, an acid-stabilized turbid emulsion for acidic beverages is disclosed, comprising about 80% to about 99% w / w of an aqueous phase and about 1% to about 20% w / w of an acid-stabilized oil body having an average particle size of about 0.1 μm to about 5 μm.

[0025] In some embodiments, the turbid emulsion contains about 1% to about 15% w / w of acid-stabilized oily bodies based on the total weight of the emulsion. In some embodiments, the turbid emulsion contains about 1% to about 10% w / w of acid-stabilized oily bodies based on the total weight of the emulsion. In some embodiments, the turbid emulsion contains about 3% to about 9% w / w of acid-stabilized oily bodies based on the total weight of the emulsion. In some embodiments, the turbid emulsion contains about 5% to about 8% w / w of acid-stabilized oily bodies based on the total weight of the emulsion.

[0026] In some embodiments, the turbid emulsion contains about 80% to about 95% w / w of aqueous phase based on the total weight of the emulsion. In some embodiments, the turbid emulsion contains about 80% to about 90% w / w of aqueous phase based on the total weight of the emulsion. In some embodiments, the turbid emulsion contains about 85% to about 95% w / w of aqueous phase based on the total weight of the emulsion.

[0027] According to some embodiments, the oleosome comprises an oily core surrounded by a phospholipid monolayer having hydrophobic proteins embedded therein. According to some exemplary embodiments, the oleosome comprises an oily core containing about 94% to 98% by weight of triglycerides surrounded by a phospholipid monolayer of about 0.6% to about 2% by weight, and about 0.6% to about 4% by weight of hydrophobic proteins embedded in the phospholipid monolayer surrounding the oily core of the oleosome.

[0028] In some embodiments, the acid-stabilized oleosome is derived from one or more of the following: seeds, pollen, flowers, roots and stems of flowering plants, spores and vegetative organs of non-flowering plants, algae, microalgae, animal cells, fungi and protozoa.

[0029] In some embodiments, the acid-stabilized oleogen is derived from plant material. The plant material may be selected from seeds, nuts, kernels, and combinations thereof. The seeds or nuts may be derived from one or more of the following plants: sunflower, soybean, oil palm, safflower, almond, macadamia nut, cottonseed, peanut, coconut, rapeseed oil, blue thistle, borage, linseed / flax, evening primrose, rice, wheat, oats, corn, and barley. Sunflower, soybean, rapeseed oil, flax, and corn are particularly preferred.

[0030] In some embodiments, the plant material includes seeds. By way of example, and not limitation, suitable plant seeds from which the oil body can be obtained include almonds, argan seeds, borage seeds, coconuts, corn seeds, cottonseed, chia seeds, cranberry seeds, flax seeds, grape seeds, linseeds, millet, mustard seeds, oil palm seeds, pumpkin seeds, quinoa seeds, rapeseed, raspberry seeds, tomato seeds, mango seeds, safflower seeds, sesame seeds, sunflower seeds, soybeans, and combinations thereof. In some embodiments, the seeds include sunflower seeds. In some embodiments, the turbid emulsion comprises an acid-stabilized oil body derived from sunflower seeds, wherein the oil body contains at least one essential oil.

[0031] The materials containing oleogens used in this disclosure may come from the same source or may be a mixture of different sources. For example, more than one class of seeds, or a combination of seeds and nuts, may be used.

[0032] In some embodiments, the acid-stabilized oil body used in the turbid emulsion acts as an emulsifier. According to this embodiment, the turbid emulsion contains no or substantially no additional emulsifiers and / or weighting agents. In some embodiments, the turbid emulsion contains no or substantially no weighting agents. In some embodiments, the turbid emulsion contains no or substantially no gum arabic, modified starch, hydrocolloids, pectin, proteins, whey protein, sucrose isobutyrate acetate (SAIB), ester gums, dammar resins, and / or brominated vegetable oils (BVO)).

[0033] In some embodiments, the acid-stabilized oleosome contains at least one essential oil. According to this embodiment, based on the total weight of the emulsion, the cloudy emulsion contains about 1% to about 20% w / w of at least one essential oil. In some embodiments, based on the total weight of the emulsion, the cloudy emulsion contains about 5% to about 15% w / w of at least one essential oil. In some embodiments, based on the total weight of the emulsion, the cloudy emulsion contains about 5% to about 10% w / w of at least one essential oil.

[0034] Essential oils include spearmint oil, cinnamon oil, wintergreen oil (methyl salicylate), peppermint oil, Japanese peppermint oil, clove oil, laurel oil, fennel oil, eucalyptus oil, thyme oil, cypress leaf oil, nutmeg oil, allspice, sage oil, nutmeg, bitter almond oil, and cinnamon oil; useful flavorings include artificial, natural, and synthetic fruit flavorings, such as vanilla and citrus oils, including lemon, orange, lime, grapefruit, pomelo, and sudachi, as well as fruit flavorings, including apple, pear, peach, grape, raspberry, blackberry, currant, blueberry, strawberry, cherry, plum, prune, raisin, kola nut, guarana, orange blossom, pineapple, apricot, banana, melon, cherry, tropical fruit, mango, mangosteen, pomegranate, papaya, etc.

[0035] Additional exemplary flavors imparted by edible spices include milk flavor, butter flavor, cheese flavor, cream flavor and yogurt flavor, vanilla flavor, tea or coffee flavor, such as green tea flavor, oolong tea flavor, tea flavor, cocoa flavor, chocolate flavor and coffee flavor; mint flavor, such as peppermint flavor, spearmint flavor and Japanese mint flavor; spicy flavor, such as asafoetida flavor, Indian anise flavor, fennel flavor, angelica flavor, cumin flavor, allspice flavor, cinnamon flavor, chamomile flavor, mustard flavor, cardamom flavor, amaranth flavor, cumin flavor, clove flavor, pepper flavor, coriander flavor, camphor flavor, peppermint flavor, Sichuan pepper (Zanthoxylum bungeanum) Fructus flavor, perilla flavor, juniper flavor, ginger flavor, star anise flavor, horseradish flavor, thyme flavor, tarragon flavor, dill flavor, chili flavor, nutmeg flavor, basil flavor, marjoram flavor, rosemary flavor, bay leaf flavor, and horseradish (Japanese horseradish) flavor; nut flavors such as almond flavor, hazelnut flavor, macadamia nut flavor, peanut flavor, pecan flavor, pistachio fruit flavor, and walnut flavor; floral flavors; and vegetable flavors such as onion flavor, garlic flavor, cabbage flavor, carrot flavor, celery flavor, mushroom flavor, and tomato flavor.

[0036] According to some implementation schemes, edible flavorings may also include aldehydes and esters, such as cinnamyl acetate ((E)-3-phenylprop-2-en-1-yl acetate); cinnamaldehyde ((2E)-3-phenylprop-2-enal); citral diethyl acetal ((E)-1,1-dimethoxy-3,7-dimethyloctyl-2,6-diene), dihydrocarboxyl acetate (2-methyl-5-prop-1-en-2-ylcyclohexyl acetate), eugenol formate ((2S)-1,3,3-trimethylbicyclo[2.2.1]heptyl-2-yl acetate), p-methyl anisole (1-methoxy-4-methylbenzene), etc. Other examples of aldehyde flavorings include acetaldehyde (apples), benzaldehyde (cherries, almonds), anisaldehyde (4-methoxybenzaldehyde) (licorice, fennel), cinnamaldehyde ((2E)-3-phenylprop-2-enal) (cinnamon), citral ((E)-3,7-dimethyloctyl-2,6-dienal), i.e., α-citral ((EE)-3,7-dimethyloctyl-2,6-dienal) (lemons), and neraldehyde, i.e., β-citral ((EZ)-3,7- Dimethyloctyl-2,6-dienal (lemon, lemon), decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotrope (benz[d][1,3]dioxane-5-carboxaldehyde) (vanilla, cream), vanillin (vanilla, cream), α-pentylcinnamaldehyde ((E or Z)-2-benzylmethyleneheptal) (spicy fruit flavor), butyraldehyde (butanal) (Butter, cheese), valeraldehyde (pentanal) (butter, cheese), citronellol (3,7-dimethyloct-6-enal) (modified form, many types), decanal (citrus fruits), aldehyde C-8 (octanal) (citrus fruits), aldehyde C-9 (nonanal) (citrus fruits), aldehyde C-12 (dodecanoal) (citrus fruits), 2-ethylbutanal (2-ethylbutanal) (berry fruits), hexenal (trans-2-hexenal) (berry fruits), tolualdehyde (4-methylbenzaldehyde) (cherries, almonds), veratral (3,4-dimethoxybenzaldehyde) (vanilla), 2,6-dimethyl-5-heptenal (melon aldehyde) (melon), 2,6-dimethyloctanal (green fruit), and 2-dodecenal (citrus, oranges), etc.

[0037] The turbid emulsion may have an acidic pH. In some embodiments, the turbid emulsion has a pH of about 6 or lower. In some embodiments, the turbid emulsion has a pH of about 5 or lower. In some embodiments, the turbid emulsion has a pH of about 4 or lower. In some embodiments, the turbid emulsion has a pH of about 3.5 or lower. In some embodiments, the turbid emulsion has a pH of about 3 or lower.

[0038] The turbid emulsion may also contain phospholipids and / or free phospholipids not derived from the oleosome phospholipid monolayer. According to this embodiment, based on the total weight of the emulsion, the turbid emulsion may contain about 0.1% to about 3% w / w of phospholipids and / or free phospholipids. In some embodiments, based on the total weight of the emulsion, the turbid emulsion contains about 0.5% to about 1.5% w / w of phospholipids and / or free phospholipids.

[0039] A method for preparing a cloudy emulsion for beverages is also disclosed, the method comprising i) forming an aqueous mixture comprising plant material and water in a ratio of 1:3 to 1:10; ii) adjusting the pH of the mixture to an alkaline pH; iii) pulverizing the mixture; iv) removing insoluble components from the mixture; v) stabilizing the oil bodies in the mixture by forming a homogeneous slurry comprising a mixture of free proteins and / or free phospholipids, preventing the oil bodies from agglomerating near their isoelectric point; vi) lowering the pH of the mixture to an acidic pH; and vii) adjusting the average size of the oil bodies in the mixture to about 0.1 μm to about 5 μm.

[0040] According to some embodiments, the plant material is mixed with water at a ratio of 1:4 to approximately 1:8 at room temperature. In some embodiments, the plant material is mixed with water at a ratio of 1:5 to approximately 1:7. In some embodiments, the method uses deionized water. Any food-grade base material can be used to form or maintain alkaline conditions in the aqueous mixture. Examples of base materials include sodium hydroxide, sodium carbonate, potassium bicarbonate, and sodium acetate, and combinations thereof. The mixture is then soaked at room temperature for approximately one to ten hours or overnight (16 hours) at 4°C. Subsequently, the pH of the mixture can be further adjusted to an alkaline pH and maintained for approximately one hour.

[0041] In some embodiments, the plant material comprises one or more plant seeds mixed with water in a ratio of approximately 1:7, while being stirred with 1M sodium hydroxide. The plant seeds are soaked in the aqueous mixture for approximately 4 hours at room temperature. The pH of the mixture is adjusted hourly to maintain alkaline conditions. High pH levels should be avoided during pH adjustment, as prolonged exposure to alkaline conditions can lead to undesirable oxidative effects. For example, pH levels above 7.8 should be avoided for sunflower seeds, and pH levels above 9 should be avoided for rapeseed.

[0042] According to some exemplary embodiments, the plant material in the aqueous mixture is pulverized. This is accomplished by any known method for pulverizing materials. For example, and without limitation, the plant material can be pulverized by granulation, mixing, grinding, milling, shredding, chopping, crushing, breaking, pulverizing, powdering, stirring, milling, impregnation, rolling, blending, etc. In some embodiments, the plant material is blended for about 1 to about 5 minutes using a laboratory mixer (e.g., Waring Commercial, 400 W, USA). The slurry is recovered and stirred for about one hour, while the pH is adjusted to about 7.8 using 1M NaOH (adjusted every 15 minutes).

[0043] According to some exemplary embodiments, the method includes removing insoluble components from the mixture by, for example, filtration and / or centrifugation. Filtration can be performed by any suitable filtration method, such as filtering through coarse cotton cloth to remove the solid portion of the mixture. According to this embodiment, the remaining liquid in the retentate can be manually squeezed to obtain the final filtrate.

[0044] In one or more embodiments, the method includes centrifuging the mixture to further remove insoluble components. According to some exemplary embodiments, the filtrate containing oleosomes and other solutes (e.g., proteins, phenols, etc.) is centrifuged. The filtrate can be centrifuged at about 10,000 x g, but different speeds can be used, for 30 min (4°C) in a suitable centrifuge, such as an Avanti J-26XP (Beckman Coulters, USA). This centrifugation step results in a three-layer system: i) a top / emulsion layer containing oleosomes, ii) a protein-rich middle layer, and iii) a bottom layer of precipitate containing insoluble material (e.g., residual plant fibers).

[0045] In some embodiments, the top / emulsifiable layer is further purified and washed by separating it and mixing it with water, followed by repeated centrifugation. If only the top / emulsifiable layer is used, there is a high risk of flocculation and aggregation during the pH-lowering step. However, it was surprisingly found that if the top / emulsifiable layer is used in conjunction with an intermediate layer containing protein moieties, the emulsion remains stable during the pH-lowering step. Without being bound by theory, it is believed that proteins form a protective layer around the oleosomes, preventing them from aggregating at the isoelectric point of the membrane proteins.

[0046] An emulsion containing oleosomes and a protein-rich intermediate layer can be collected by decanting the contents from a centrifuge tube. The recovered sample is referred to as an "oleosome emulsion." The oleosome emulsion can be obtained without centrifugation. Oleosomes of varying purities can be obtained using publicly available aqueous extraction methods. For example, an oleosome emulsion (10% w / w dry matter) with high protein (18% dry matter) and high oleosome content (69% dry matter) can be obtained. Furthermore, an oleosome emulsion with high oleosome purity (88% dry matter) and low protein content (8% dry matter) can be obtained. It has been found that the presence of free proteins in turbid emulsions increases the stability of the emulsion and the beverages to which it is added. As used herein, the term "free protein" refers to a protein present in the emulsion but not an oleosome membrane protein, such as olein. For illustrative purposes and not for limitation, free proteins may include storage proteins.

[0047] According to certain exemplary embodiments, the method includes stabilizing the oil body in the mixture by forming a homogeneous slurry having a mixture of free proteins and / or free phospholipids, preventing the oil body from agglomerating near its isoelectric point. In some embodiments, the homogeneous slurry comprises an emulsion layer containing the oil body and a protein-rich intermediate layer, i.e., the oil body emulsion. In some embodiments, phospholipids and / or free phospholipids are added to the oil body emulsion. As disclosed herein, it is believed that proteins and / or phospholipids form a protective layer around the oil body, thereby preventing its agglomeration at the isoelectric point. In some embodiments, the homogeneous slurry comprises an emulsion layer containing the oil body and free phospholipids. As used herein, the term "free phospholipid" refers to phospholipids present in the emulsion but not derived from the oil body. Without being bound by theory, it is believed that phospholipids can interact with proteins, thereby strengthening the oil body and reducing protein interactions, which reduces agglomeration between oil bodies. It has also been found that the addition of phospholipids can increase the film density of the oil body, resulting in more stable droplets. In some embodiments, the emulsion contains about 0.1% to about 5% w / w of phospholipids based on its total weight. In some embodiments, the emulsion contains about 0.25% to about 4% w / w of phospholipids based on its total weight. In some embodiments, the emulsion contains about 0.5% to about 3% w / w of phospholipids based on its total weight. In some embodiments, the emulsion contains about 0.75% to about 2% w / w of phospholipids based on its total weight. In some embodiments, the emulsion contains about 1% w / w of phospholipids based on its total weight.

[0048] According to another embodiment of the invention, the phospholipid is selected from phosphatidylethanolamine, phosphatidylcholine, phosphatidylserine, phosphatidylglycerol, phosphatidylinositol, and combinations thereof. In some embodiments, the phospholipid includes phosphatidylcholine. In some embodiments, lecithin, comprising a mixture of phospholipids, is used.

[0049] In one or more embodiments, the phospholipids are first dispersed in softened water at a concentration of about 5% (w / w). The phospholipid dispersion is stirred for about 4 hours, followed by overnight (16 hours) hydration. The phospholipid dispersion is then mixed separately with an emulsion containing oil bodies, or in combination with a protein-rich intermediate layer, to obtain the desired phospholipid concentration. In some embodiments, the phospholipid dispersion is mixed separately with an emulsion containing oil bodies.

[0050] According to some exemplary embodiments, the method includes lowering the pH of the mixture to an acidic pH, for example, about 6 or lower, or about 5 or lower, or about 4 or lower, or about 3.5 or lower, or about 3 or lower. It has been found that lowering the pH of the mixture to about 3 to about 3.5 yields the most stable emulsions during storage.

[0051] Any food-grade acid can be used to lower the pH of the mixture to the desired acidic conditions. Examples of acids include hydrochloric acid, lactic acid, phosphoric acid, acetic acid, citric acid, malic acid, tartaric acid, oxalic acid, tannic acid, caffeic acid, benzoic acid, butyric acid, and combinations thereof. Generally, the amount of acid required depends on the type of acid.

[0052] According to another embodiment of the invention, the pH is adjusted using approximately 1M hydrochloric acid. Approximately 100 mL of the mixture is stirred on a magnetic stirrer plate. First, the pH is adjusted to approximately 6.5 to approximately 6.8. Then, a few milliliters of hydrochloric acid are added to pass the isoelectric point of the protein (approximately pH 4.5), with a target pH of approximately 3.5. The pH is then lowered to pH 3.0.

[0053] In some embodiments, the method includes adding one or more essential oils during mixing. The emulsion can be mixed using a high-shear mixer, followed by homogenization and pasteurization. The resulting emulsion may contain about 1% to about 20% w / w of an oil body and about 1% to about 20% w / w of an essential oil. An additional advantage of flavor-containing turbid emulsions is that they can provide high concentrations of water-insoluble flavorings (e.g., terpenes), which significantly improve the overall flavor characteristics of the beverage compared to water-soluble flavorings. The applicant has discovered that the disclosed oil body can absorb and stabilize oils. This allows for the incorporation of oils (e.g., essential oils), thereby overcoming the need to use emulsifiers to stabilize such oils.

[0054] In some embodiments, the method includes adjusting the average size of the oily body in the mixture to approximately 0.1 μm to approximately 5 μm, or approximately 0.5 μm to approximately 4 μm, or approximately 0.1 μm to approximately 3 μm. This is accomplished by any known method, such as high-speed shearing and homogenization. High-speed shearing can be performed at approximately 6,000 rpm for approximately 1 minute. A suitable high-speed mixer is commercially available under the trade name Ultra-Turrax (IKA, Germany). Homogenization can be performed at 500 / 50 bar. A suitable homogenizer is the Niro-Soavi NS 1001 L Panda type high-pressure homogenizer.

[0055] In one or more embodiments, the essential oil (e.g., orange oil) is slowly dripped into the sample during shearing. Gradual addition of the oil has been found to avoid instability and aggregation of the oily body. In some embodiments, the essential oil is added using a 2.5 mL pipette, with one entire pipette being added approximately every 10 seconds. In some embodiments, after the essential oil has been completely added, the mixing speed is increased to 12,000 rpm and maintained for approximately 1 minute. The sample is then stirred on a stirrer plate for approximately 10 minutes to allow the formed foam to collapse.

[0056] In some embodiments, the sample is then homogenized, for example at 500 / 50 bar. According to other embodiments of the invention, the sample is homogenized two or more times at 500 / 50 bar, or three or more times at 500 / 50 bar, or four or more times at 500 / 50 bar, or five or more times at 500 / 50 bar.

[0057] Also disclosed is an finished beverage comprising an acid-stabilized turbid emulsion for use in beverages, comprising about 80% to about 99% w / w of an aqueous phase and about 1% to about 20% w / w of an acid-stabilized oil body having an average particle size of about 0.1 μm to about 5 μm.

[0058] The finished beverage may have an acidic pH. In some embodiments, the finished beverage has a pH of about 6 or lower. In some embodiments, the finished beverage has a pH of about 5 or lower. In some embodiments, the finished beverage has a pH of about 4 or lower. In some embodiments, the finished beverage has a pH of about 3.5 or lower. In some embodiments, the finished beverage has a pH of about 3 or lower.

[0059] Based on the total weight of the beverage, the turbid emulsion may be present in the beverage in amounts of about 0.00001% to about 5% w / w, or about 0.0001% to about 4% w / w, or 0.001% to about 3% w / w, 0.01% to about 2% w / w, or 0.1% to about 5% w / w.

[0060] A method for making a beverage cloudy is also disclosed, comprising: preparing an emulsion comprising about 80% to about 99% w / w of an aqueous phase and about 1% to about 20% w / w of an acid-stabilized oil body having an average particle size of about 0.1 μm to about 5 μm; and adding the emulsion to a beverage base in an amount of about 0.00001% to about 5% w / w based on the total weight of the beverage.

[0061] Example

[0062] This disclosure is further described with reference to the following non-limiting embodiments. The following embodiments are provided for illustrative purposes only and should not be construed as limiting the invention, as many variations of the invention are possible without departing from the spirit and scope of this disclosure.

[0063] Preparation of compositions containing oleogens

[0064] Sunflower seeds (Notenstore, Netherlands) were soaked in water at a ratio of 1:7 (w:w) for 4 hours at room temperature. During soaking, the pH was adjusted to 7.8 using 1M NaOH. The pH was adjusted every hour. The composition of sunflower seeds varies depending on the variety and agricultural conditions. The typical composition of sunflower seeds on a dry basis is shown in Table 1 below.

[0065] Table 1

[0066] After 4 hours of soaking, the seeds were blended in a kitchen blender at maximum speed using a laboratory blender (Waring Commercial, 400 W, USA). The pulp was recovered and stirred for 1 hour while adjusting the pH to 7.8 using 1M NaOH (adjusting every 15 minutes). The pulp was passed through coarse cotton cloth, and the remaining liquid in the filtrate was manually squeezed to obtain the final filtrate. The filtrate containing oil bodies and other solutes (e.g., proteins, phenols, minerals, sugars, etc.) was centrifuged at 10,000 x g for 30 minutes at 4°C.

[0067] This results in a three-layer system: i) an emulsion / top layer containing oleosomes, referred to as the "first emulsion," ii) a protein-rich intermediate layer, and iii) a precipitate containing insoluble seed material. The emulsion / top layer ("first emulsion") and the intermediate layer are combined and referred to as the "oleosome emulsion." A "wash emulsion" is prepared by removing free proteins from the "first emulsion." The emulsion is washed by redispersing it in water (1:4 w:w ratio), followed by centrifugation and collection of the resulting emulsion layer. This step is repeated once more to obtain the "wash emulsion." The "first emulsion" and the "wash emulsion" are typically dispersed in a 1:2 (w:w) ratio.

[0068] Chemical analysis of the sample

[0069] To determine the dry matter content of all samples, they were first stirred on a magnetic stirrer plate for 1 hour until no large emulsion flocs were visible. Sometimes, an Ultra-Turrax (IKA, Germany) was used to stir the emulsion at 6,000 rpm (minimum speed) for 1 minute to break down any remaining flocs. The dry matter content was then determined by drying the sample specimens at 105°C for 1 hour.

[0070] The oil content of the blended sunflower seeds and the resulting oleosomes was investigated using the Soxhlet extraction method. All samples were dried overnight at 60°C. Oil extraction was performed using approximately 2–5 g of material with petroleum ether as the solvent for 16 hours. The oil content of each sample was determined twice on a replicate basis. The oil content was calculated using the following formula:

[0071] Protein content was measured using a Flash EA 1112 Series Dumas (Interscience, Netherlands). The nitrogen content of each sample was obtained and converted to protein content using a conversion factor of 5.7. The protein content of each sample was determined three times on a repetition basis.

[0072] The yields of dry matter, oil, and protein extractions were determined using the following formulas:

[0073] The oil and protein content of the sunflower seeds and various processed products obtained as a result is shown in Table 2 below.

[0074] Table 2

[0075] Emulsion preparation

[0076] In the case of preparing a turbidity emulsion, the extract is optionally diluted with water to the desired dry matter concentration. The pH is adjusted to the desired pH using 1M HCl solution while the emulsion is stirred on a magnetic stirrer plate. First, the pH is adjusted to 6.5–6.8. Then, a large amount of HCl (a few milliliters) is added to cross the isoelectric point of the protein (pH 4.5). Afterward, the pH is slowly decreased to the desired pH. Unless otherwise specified, after reaching the desired pH, the sample is pre-homogenized for 1 min using a high-speed mixer (Ultra-Turrax, IKA, Germany) at 6,000 rpm. Unless otherwise specified, the sample is homogenized 5 times at 500 / 50 bar in a Panda high-pressure homogenizer (GEA, Niro Soavi NS 1001 L, Italy). In the case of preparing a fragrance-loaded emulsion, the dry matter concentration is adjusted to the desired concentration by adding water and the pH is decreased as previously described. The sample was pre-homogenized using an Ultra-Turrax high-speed mixer (IKA, Germany) at 6,000 rpm. The required amount of orange oil was slowly dripped into the sample while shearing. After adding the oil, the mixing speed was increased to 12,000 rpm and maintained for 1 min. The sample was then stirred on a stirrer plate for 10 min to allow the formed foam to collapse. Unless otherwise specified, the sample was homogenized 5 times at 500 / 50 bar in a Panda high-pressure homogenizer (GEA, NiroSoavi NS 1001 L, Italy).

[0077] Emulsion Analysis - Droplet Size Distribution

[0078] Droplet size was determined using static light scattering in a Bettersizer S3 Plus (3P Instruments, Germany). The refractive indices of the continuous and dispersed phases were set to 1.330 and 1.469, respectively. The Bettersizer basin was filled with water at pH 3 to prevent flocculation in the apparatus. All measurements were repeated three times. In some cases, sodium dodecyl sulfate (SDS) was added to reduce the aggregation of oily bodies during measurements.

[0079] Beverage preparation

[0080] A beverage syrup with a 55°Brix was prepared, consisting of 45.25% water, 0.07% sodium benzoate, 0.16% trisodium citrate, 53.33% sugar, and 1.19% citric acid. To prepare the beverage, the syrup was diluted with water to obtain a beverage with a 7.5°Brix. A necessary amount of flavoring emulsion was added to obtain a beverage containing 100 ppm of flavoring. Different concentrations of turbidity agent emulsions were added to prepare a cloudy beverage.

[0081] Beverage Analysis

[0082] The beverage was filled into clean bottles and stored at 20°C without moving or shaking the samples during this period. A scale indicating ring formation was applied, and ring formation was visually assessed over time (Table 3). Turbidity of the beverage was analyzed by determining the average transmittance at 20°C using a Turbiscan Tower (Formulaction, Toulouse).

[0083] Table 3: Assessment of Ring Formation in Beverages

[0084] Example 1

[0085] The "first emulsion" was prepared according to the above procedure.

[0086] Turbidant emulsion The "first emulsifiable concentrate" was dispersed in water to obtain a solution with 10% dry matter (w / w). The pH was adjusted to 3.0 with 1M HCl solution while stirring. The sample was homogenized (Step 1: pre-homogenization step, using Ultra-Turrax at 10,000 rpm for 30 seconds; Step 2: high-pressure homogenization at 50 / 500 bar for 5 times). It was observed that the sample was very unstable when using the "first emulsifiable concentrate". In some cases, the emulsion had already flocculated before the high-pressure homogenization step. In cases where the emulsion stabilized after pH reduction, flocculation occurred after the high-pressure homogenization step.

[0087] Fragrance Emulsion: The "first emulsifiable concentrate" was dispersed in water to obtain a solution with 7.53% dry matter (w / w). The pH was adjusted to 3.0 with 1M HCl solution while stirring. 7% orange oil was added while stirring (Ultra-Turrax, 6000 rpm). After adding the oil, the sample was homogenized (Step 1: Pre-homogenization step, using Ultra-Turrax at 12,000 rpm for 60 seconds; Step 2: High-pressure homogenization at 50 / 500 bar 5 times). It was observed that the sample was very unstable when using the "first emulsifiable concentrate." The emulsion flocculated during the high-pressure homogenization step.

[0088] Based on these results, the "first emulsion" is not suitable for preparing stable turbidity emulsions or flavoring emulsions with low pH for use in beverages.

[0089] Example 2

[0090] The oily body emulsion was prepared according to the above procedure and then divided into two different batches.

[0091] First batch: Further processing of the oily emulsion to obtain the "washing emulsion" as described above. The "washing emulsion" was redispersed in water, and the pH was adjusted to pH=6.6 and maintained for 1 h with stirring. Afterwards, it was diluted to a 1% dry matter concentration (w / w), and the pH was adjusted to pH=3.5 with 1M HCl solution. The sample was homogenized (Step 1: Pre-homogenization step, using Ultra-Turrax at 10,000 rpm for 30 seconds; Step 2: High-pressure homogenization at 500 bar 5 times). Strong flocculation was observed during pH adjustment, forming immediately upon stopping stirring. Due to the strong flocculation, homogenization of the sample was impossible. Droplet size analysis also showed the formation of large aggregates (see Table 4).

[0092] Second batch An "oil-based body emulsion" was used, and the pH was adjusted to 3.5 with 1M HCl solution while stirring for 1 h. The dry matter concentration was adjusted to 1% (w / w) by adding water, and the sample was homogenized (Step 1: Pre-homogenization step, using Ultra-Turrax at 10,000 rpm for 30 seconds; Step 2: High-pressure homogenization at 500 bar for 5 times). Under these conditions, no flocculation was observed. The droplet size distribution measured after preparation (day 0) and after 4 days of storage was within the desired submicron range, with D50 < 0.5 µm (see Table 4).

[0093] Table 4: Droplet size distribution parameters of the emulsion after preparation (day 0) and after 4 days of storage.

[0094] Compared to the first batch of "washing emulsion", the second batch of "oily body emulsion" is suitable for preparing acid-stable emulsions according to the present invention.

[0095] Example 3

[0096] To evaluate the stability of the "oily body emulsion" in order to prepare a stable emulsion at a low pH, a turbidity emulsion and a fragrance emulsion were prepared using the oily body emulsion according to the above procedure. This oily body emulsion had a dry matter concentration of 9.8% (w / w).

[0097] Turbidant emulsion: Take a portion of the oily body emulsion and adjust the pH to 3.0 with 1M HCl while stirring. Homogenize the emulsion using a high-pressure homogenizer (5 times, 50 / 500 bar).

[0098] Fragrance-loaded emulsion: A portion of the oily body emulsion was diluted to a dry matter concentration of 7.53% (w / w) by adding water. A fragrance-loaded emulsion containing 7% orange oil was prepared according to the above procedure.

[0099] No emulsion aggregation or further instability was observed. Analyzing the droplet size distribution revealed that it was within the expected submicron range, with D50 < 0.5 µm (see Table 5).

[0100] Table 5: Droplet size distribution parameters of the emulsion after emulsion preparation

[0101] As shown in Example 2, oily body emulsions can be used to prepare turbidity emulsions and flavoring emulsions for beverages at low pH levels and within a desired droplet size range.

[0102] Example 4

[0103] Extraction was performed according to the above procedure. The resulting oily emulsion had a dry matter concentration of 9.5%, which was used to prepare a turbidity emulsion. To prepare a fragrance emulsion, the oily emulsion was diluted with water to obtain a dry matter concentration of 7%. As described above, 5% oil was added during high-shear mixing to obtain a fragrance emulsion. Both emulsions were homogenized five times at 50 / 500 bar. The droplet size distribution of the two emulsions was analyzed (see Table 6). The droplet size distribution was within the desired submicron range, with D50 < 0.5 µm.

[0104] Table 6: Droplet size distribution parameters of the emulsion after emulsion preparation

[0105] Two emulsions were used to prepare a beverage with a turbidity agent emulsion of 4 g / kg and a flavoring emulsion of 2 g / kg, as described above. The turbidity of the beverage was measured after preparation (day 0) and 5 days later (see Table 7). Ring formation in the beverage was evaluated over time (see Table 8).

[0106] Table 7: Turbidity of Beverages, expressed as transmittance

[0107] Table 8: Assessment of ring formation in beverages over time

[0108] The results of the above experiments show that, over time, beverages prepared with turbidity agent emulsions and flavoring emulsions become cloudy and exhibit only a small number of hanging rings.

[0109] Example 5

[0110] The oily body emulsion was prepared as described above. A 5% (w / w) phospholipid solution (phosphatidylcholine (referred to as "PC"), Lipoid H90, Lipoid, Steinhausen, Switzerland) was prepared in softened water. The oily body emulsion was mixed with the phospholipid solution at a ratio of 4:1 (v:v), which produced a solution with an 8% (w / w) dry matter concentration and 1% (w / w) phospholipid concentration.

[0111] Turbidant emulsion: Using a portion of the above solution, adjust the pH to 3.0 with 1M HCl while stirring. Homogenize the emulsion using a high-pressure homogenizer (5 times, 50 / 500 bar) to prepare the turbidant emulsion.

[0112] Fragrance emulsion: The dry matter of the phospholipid-containing oily body emulsion was adjusted to 7.37% (w / w) by adding water and adjusting the pH to 3.0 with 1M HCl while stirring.

[0113] Slowly add 7% orange oil while shearing (Ultra-Turrax 6000rpm). After adding the oil, pre-homogenize the emulsion at 12,000rpm, followed by high-pressure homogenization (5 times, 50 / 500bar) to obtain the fragrance emulsion.

[0114] Droplet size distribution parameters were measured for freshly prepared emulsions (day 0) and after 14 days of storage (see Table 9).

[0115] Table 9: Droplet size distribution parameters after preparation (day 0) and after storage (day 14)

[0116] Beverages were prepared using a turbidity emulsion (dosage: 4 g / kg) and a flavoring emulsion (dosage: 2 g / kg), and cyclic formation was evaluated over time (see Table 10).

[0117] Table 10: Assessment of Ring Formation in Beverages Over Time

[0118] Surprisingly, beverages containing phospholipids were found to be even more stable than those without. Beverages containing turbidity emulsions showed only fewer clinker rings. Beverages prepared with flavoring-loaded emulsions also did not show clinker rings.

[0119] Example 6

[0120] The "first emulsion" and a 5% (w / w) phospholipid solution (phosphatidylcholine, Lipoid H90, Lipoid, Steinhausen, Switzerland) were prepared in softened water as described above.

[0121] The first emulsifiable concentrate and the prepared phospholipid solution were diluted with water to obtain a solution containing 8% oil body and 1% phospholipid on a dry matter (w / w) basis. The pH was lowered to pH 3.0 and the emulsion was homogenized as described above to obtain a turbidity emulsion. 10% sodium benzoate was added to obtain 0.02% sodium benzoate in the final solution.

[0122] No flocculation was observed during emulsion preparation. Droplet size distribution was analyzed after preparation and storage (see Table 11). The droplet size distribution showed excellent emulsion stability.

[0123] Table 11: Droplet size distribution parameters after preparation (day 0) and after storage (day 28)

[0124] Beverages containing 4 g / kg of the turbidity agent emulsion described above were prepared and stored for 8 weeks (see Table 12). No ring formation was observed.

[0125] Table 12: Assessment of Ring Formation in Beverages

[0126] Although turbid emulsions, compositions containing turbid emulsions, formulations, and products, as well as methods for preparing turbid emulsions and compositions, formulations, and products containing turbid emulsions, have been described in relation to various embodiments, it should be understood that other similar embodiments may be used, or modifications and additions may be made to describe embodiments for performing the same function. Furthermore, various exemplary embodiments may be combined to produce the desired results.

Claims

1. A cloudy emulsion for a beverage comprising 80% to 99% w / w of an aqueous phase and 1% to 20% w / w of an acid-stabilized oil body having an average particle size of 0.1 μm to 5 μm, wherein the cloudy emulsion is present in an amount of 0.00001% to 5% w / w based on the total weight of the beverage.

2. The turbid emulsion according to claim 1, wherein the acid-stabilized oil body is derived from plant material.

3. The turbid emulsion according to claim 1, wherein the plant material is selected from seeds, nuts, kernels and combinations thereof.

4. The turbid emulsion according to claim 3, wherein the plant material comprises seeds.

5. The turbid emulsion according to claim 4, wherein the seeds are selected from almonds, argan seeds, borage seeds, coconuts, corn seeds, cottonseeds, chia seeds, cranberry seeds, flax seeds, grape seeds, millet, mustard seeds, oil palms, pumpkin seeds, quinoa seeds, rapeseed, tomato seeds, mango seeds, raspberry seeds, safflower seeds, sesame seeds, sunflower seeds, soybeans, and combinations thereof.

6. The turbid emulsion according to claim 5, wherein the seeds comprise sunflower seeds.

7. The turbid emulsion according to claim 1, wherein the emulsion is free of pectin, whey protein, hydrocolloid, gum arabic and modified starch.

8. The turbid emulsion according to claim 1, wherein the emulsion does not contain a weighting agent.

9. The turbid emulsion according to claim 1, wherein the acid-stabilized oil body encapsulates at least one essential oil.

10. The turbid emulsion of claim 9, wherein, based on the total weight of the emulsion, it comprises 1% to 15% w / w of the at least one essential oil.

11. The turbid emulsion of claim 1, wherein the emulsion has a pH of 3.5 or lower.

12. The turbid emulsion according to claim 1, wherein the acid-stabilized oil body is at least partially encapsulated by free proteins and / or free phospholipids.

13. The turbid emulsion of claim 12, wherein, based on the total weight of the emulsion, it comprises 0.5% to 3% w / w of free protein and / or free phospholipids.

14. A finished beverage comprising the turbid emulsion of claim 1.

15. The finished beverage according to claim 14, wherein it has an acidic pH.

16. The finished beverage of claim 14, wherein the emulsion is present in an amount of 0.00001% to 5% w / w based on the total weight of the beverage.

17. Methods for making a beverage cloudy, including: Prepare an emulsion comprising 80% to 99% w / w of an aqueous phase and 1% to 20% w / w of an acid-stabilized oil body, the oil body having an average particle size of 0.1 μm to 5 μm; and The emulsion is added to the beverage base in an amount of 0.00001% to 5% w / w, based on the total weight of the beverage.

18. A method for preparing a cloudy emulsion for a beverage, the method comprising: A water-based mixture is formed, comprising plant material and water in a ratio of 1:3 to 1:10; Adjust the pH of the mixture to an alkaline pH; Crush the mixture; Remove insoluble components from the mixture; By adding free proteins and / or free phospholipids to the mixture, the oil bodies are stabilized in the mixture, preventing aggregation. The pH of the mixture is lowered to an acidic pH. The average size of the oily body in the mixture is adjusted to 0.1 μm to 5 μm.

19. The method for preparing a cloudy emulsion for a beverage according to claim 18, comprising centrifuging the mixture to further remove insoluble components.

20. The method for preparing a cloudy emulsion for a beverage according to claim 19, comprising adding a flavoring oil after lowering the pH of the mixture to an acidic pH.

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