Beverage composition containing a clouding agent

Abstract

The present invention provides a beverage composition containing a natural turbidity agent that exhibits at least the same or even better functionality as titanium dioxide, and which may also provide further health benefits. [Solution] The present invention provides a beverage composition containing coacervate hydrophilic colloidal particles containing proteins and polysaccharides, a turbidifier selected from the group consisting of regenerated insoluble dietary fiber, partially soluble dietary fiber, emulsions stabilized with regenerated insoluble dietary fiber and / or partially soluble dietary fiber, and any combination thereof, and one or more beverage components, a beverage containing the beverage composition, and a use of the beverage composition.

Description

Technical Field

[0001] The present invention relates to a beverage composition containing an opacifier selected from the group consisting of coacervate hydrocolloid particles comprising protein and polysaccharide, regenerated insoluble dietary fiber, partially soluble dietary fiber, emulsions stabilized by regenerated insoluble dietary fiber and / or partially soluble dietary fiber, and any combination thereof, and optionally one or more beverage ingredients, a beverage comprising the beverage composition, and use of the beverage composition.

[0002] Background of the Invention Opacifiers play an important role as food additives, and are applied to beverages such as fruit juices or fruit flavored beverages, particularly to impart turbidity, so as to obtain visually attractive beverages with a more natural appearance similar to fresh juice.

[0003] In the food industry, brominated vegetable oil and titanium dioxide have been conventionally used as opacifiers. However, the use of brominated vegetable oil has been restricted by regulations, and in some regions, such as the European Union, its use as a food additive is completely prohibited. In recent years, the use of titanium dioxide as an opacifier for beverages has been banned in many countries due to its potential health risks. The restriction on these opacifiers has created a need to find alternative opacifiers for beverages. Natural opacifiers are highly desired by consumers as alternatives.

[0004] In the food industry, fat-based emulsions have also been used as opacifiers. However, fat-based opacifiers produce off-flavors such as undesirable rancid odor due to fat hydrolysis. Furthermore, the presence of fat leads to further drawbacks such as aggregation of the mixture or a significant decrease in the solubility of the mixture when reconstituted with water. On the other hand, fat reduction may reduce consumers' fat intake and lead to prevention of risks of obesity and obesity-related diseases, such as heart disease, diabetes, and certain types of cancer.

[0005] There is a need to provide a beverage composition containing a turbidifier for use in beverages that can impart stable turbidity to liquids, particularly acidic and neutral liquids. Furthermore, there is a need to provide a beverage composition containing a turbidifier based on natural compounds that does not have any harmful effects on strong off-flavors or tastes.

[0006] This invention addresses these needs. In particular, the present invention provides a beverage composition containing a turbidizing agent that is natural and exhibits at least the same or better functionality as titanium dioxide, and in addition, can provide further health benefits.

[0007] Summary of the Invention According to a first aspect, the present invention relates to a beverage composition comprising a turbidifier selected from the group consisting of coacervate hydrophilic colloidal particles containing proteins and polysaccharides, regenerated insoluble dietary fiber, partially soluble dietary fiber, emulsions stabilized by regenerated insoluble dietary fiber and / or partially soluble dietary fiber, and any combination thereof, and optionally one or more beverage components. These beverage compositions may be in a dry state such as a powder, or in a liquid state such as a suspension or a concentrated liquid such as a syrup.

[0008] In a second embodiment, the present invention relates to a beverage containing a beverage composition and a beverage base.

[0009] In a third aspect, the present invention relates to the use of a beverage composition for providing a beverage having stabilized turbidity, comprising a turbidifier selected from the group consisting of coacervate hydrophilic colloidal particles containing proteins and polysaccharides, regenerated insoluble dietary fiber, partially soluble dietary fiber, emulsions stabilized by regenerated insoluble dietary fiber and / or partially soluble dietary fiber, and any combination thereof, and optionally one or more beverage components, wherein, when used in a beverage, at least 6%, 10%, 20%, 50%, and preferably 90% of the initial level of turbidity is maintained for at least 24 hours, 48 ​​hours, and preferably 168 hours.

[0010] Detailed description of the invention The present invention will be described based on specific embodiments, but the detailed description should not be interpreted as limiting.

[0011] In the context of this invention, terms such as “about” and “approximately” indicate a range of precision that a person skilled in the art would understand to still ensure the technical effect of the configuration discussed. Generally, these terms indicate a deviation of ±20%, preferably ±15%, more preferably ±10%, and even more preferably ±5% from the given numerical value. In particular, these terms indicate an exact value.

[0012] Where used herein and in the appended claims, “%” or “weight%” means “weight percent” unless otherwise specified.

[0013] In a first aspect, the present invention relates to a beverage composition comprising a turbidian selected from the group consisting of coacervate hydrophilic colloidal particles containing proteins and polysaccharides, regenerated insoluble dietary fiber, partially soluble dietary fiber, emulsions stabilized with regenerated insoluble dietary fiber and / or partially soluble dietary fiber, and any combination thereof, and optionally one or more beverage components.

[0014] "Beverage composition" is understood to be a composition used or applied to a beverage, that is, a liquid that is drinkable.

[0015] In the context of the present invention, the terms “liquid” and “beverage base” may be used interchangeably. The beverage base may be any liquid, in particular any drinkable liquid. In one embodiment, the beverage base is a neutral or acidic liquid. In one embodiment, the beverage base is a non-alcoholic beverage. In one embodiment, the beverage base is selected from the group consisting of water such as table water or mineral water; juices such as fruit juice, vegetable juice, fruit juice beverage, nectar, smoothie; soft drinks such as lemonade, cola, fruit-flavored soda; infused beverages such as coffee, coffee substitutes, iced tea, fruit tea, herbal tea, rooibos, mate tea, lapacho, and other teas or tea-like beverages; milk or yogurt beverages; mixed alcoholic beverages such as cocktails; alcoholic beverages; energy drinks, isotonic beverages, or health drinks or functional beverages (e.g., nutritional supplements). In one embodiment, the beverage base is water. In another preferred embodiment, the beverage base is juice.

[0016] According to the present invention, the beverage composition contains a turbidifying agent. A "turbidifying agent" means an agent that causes turbidity in a liquid, or makes a liquid slightly turbid, or increases the turbidity of a turbid liquid.

[0017] Next, turbidity is described as the opacity of a liquid due to the presence of suspended solids or emulsions, and is measured in turbidimetric turbidity units (NTU). Methods for measuring turbidity are known in the art. Most turbidity monitors are based on the turbidimetric method, which measures the amount of light scattered perpendicular to the incident light beam by particles present in the sample. The measurement is expressed in turbidimetric turbidity units, NTU. A basic instrument incorporates a single light source and a photodetector to detect scattered light. An internal lens and aperture focus the light onto the sample, while the photodetector is set at 90 degrees to the direction of the incident light to observe the scattered light. Other methods for measuring turbidity may include liquid analysis using a UV-Vis spectrophotometer at a specific wavelength and using a turbidimeter.

[0018] In this invention, turbidity values ​​were measured using a Hach 2100N IS Laboratory Turbidimeter equipped with an LED light source (860±30nm). Measurement range: 0~1000 NTU. Resolution: 0.001 NTU. The inside and outside of the sample cell were thoroughly cleaned and dried, and then the solution was filled to near the upper edge of the cell (~30 mL). Each sample must be a homogeneous solution free of air bubbles or precipitates in the sample cell. The NTU measurement value was the average of three repeated measurements.

[0019] In one embodiment, the turbidian is a natural turbidian. The term “natural turbidian” refers to a substance that can be isolated from natural products such as plants, parts of plants, animals, or parts of animals. Furthermore, the isolate or isolated turbidian may be treated with an acid or base, but in the context of the present invention, they are still considered natural turbidians. If the isolate is chemically modified by derivatization, such as halogenation, acetylation, esterification, alkylation, silylation, cyclization, or carboxylation, it is not considered a natural turbidian.

[0020] According to the present invention, the beverage composition may contain coacervate hydrophilic colloidal particles containing protein and polysaccharides.

[0021] Coacervation is a phenomenon that generates coacervate colloidal droplets, resulting in the coexistence of two liquid phases: a high-density phase rich in polymers and a very dilute phase deficient in polymers. "Coacervate hydrophilic colloidal particles" refer to droplets containing a large amount of organic matter formed by liquid-liquid phase separation. Phase separation occurs through the association of oppositely charged molecules, i.e., oppositely charged polyelectrolytes, such as polysaccharides and proteins. Polysaccharides such as gum arabic or alginates can sometimes be understood as negatively charged polyelectrolytes. Proteins can be understood as positively charged polyelectrolytes.

[0022] The use of coacervate hydrophilic colloidal particles as turbidimedia is advantageous because such particles are stable not only in neutral liquids but also in acidic liquids, making them applicable in both conditions. In contrast, turbidimedia containing agglutinating proteins are generally not stable in neutral environments.

[0023] In one embodiment, the beverage composition comprises coacervate hydrophilic colloidal particles, the protein of which is prolamin. Preferably, the prolamin is selected from the group consisting of gliadin, secalin, avenin, hordein, zein, orijin, cafilin, or any mixture thereof. Gliadin can be obtained from wheat, secalin from rye, avenin from oats, hordein from barley, zein from corn, orijin from rice, and cafilin from sorghum.

[0024] In one embodiment, the beverage composition contains coacervate hydrophilic colloidal particles, the protein of the coacervate hydrophilic colloidal particles being selected from the group consisting of wheat protein, rice protein, pea protein, mung bean protein, whey protein, and any combination thereof. The protein of the coacervate hydrophilic colloidal particles is preferably whey protein. The wheat protein is preferably gliadin. The rice protein is preferably orine.

[0025] In one embodiment, the beverage composition comprises coacervate hydrophilic colloidal particles, the polysaccharide of the coacervate hydrophilic colloidal particles being selected from the group consisting of pectin, carboxymethylcellulose, alginate, xanthan gum, gellan gum, gum arabic, and any combination thereof. The polysaccharide of the coacervate hydrophilic colloidal particles is preferably gum arabic. When pectin is used as the polysaccharide in the coacervate hydrophilic colloidal particles, the use of low-methoxyl pectin is preferred.

[0026] In one embodiment, the beverage composition comprises coacervate hydrocolloid particles, and the size of the coacervate hydrocolloid particles is 0.5 to 5 μm, more preferably 0.7 to 3 μm, even more preferably 1 to 2 μm.

[0027] The particle size of the powder reconstituted in water was measured using a Mastersizer 3000 (Malvern Instruments, Worcestershire, UK). The sample material and the dispersant were protein and water, respectively. All samples were measured without ultrasonic treatment, and the average value of three measurements was reported as the data (D[4,3]).

[0028] In one embodiment, the weight ratio of protein to polysaccharide in the coacervate hydrocolloid particles is about 10:1 to 1:10, 3:1 to 1:8, 2:1 to 1:7, preferably 1:1 to 1:6, more preferably 1:2 to 1:5. In certain embodiments, the weight ratio of protein to polysaccharide in the coacervate hydrocolloid particles is about 1:1, about 1:2, about 1:3, about 1:4, about 1:5, and more preferably about 1:3.

[0029] In a preferred embodiment, the coacervate hydrocolloid particles comprise gum arabic as the polysaccharide and whey protein as the protein. This combination of polysaccharide and protein is advantageous because the coacervate hydrocolloid particles impart high stability to the particles in both neutral and acidic liquids. Furthermore, turbidity in neutral and acidic beverages is also improved. In particular, proteins cause turbidity mainly through protein denaturation and aggregation. Polysaccharides are used as stabilizers that provide long-term stability to hydrocolloid particles. Furthermore, such a combination does not impart undesirable flavors to the beverage.

[0030] In one embodiment, the opacifier is in the form of a powder or a granule. The opacifier is preferably provided as a powder. The opacifier may be spray-dried, or may be obtained by recrystallization from a solution followed by filtration, and washing of the obtained solid is optional.

[0031] In one embodiment, a method for preparing a powder turbidity agent containing protein and polysaccharide includes: a) adding 1% to 10% by weight of protein to 10% to 20% by weight of polysaccharide in an aqueous suspension; b) mixing the suspension to obtain a solution; c) adjusting the pH of the solution to about 3.5 to 5.5; d) heating the solution to about 60°C to 90°C; and e) spray-drying the solution to form a powder turbidity agent.

[0032] According to the present invention, the beverage composition may contain regenerated insoluble dietary fiber.

[0033] Regenerated dietary fiber is understood to have the same fibrous structure as the original dietary fiber, but exhibits a decrease in crystallinity after regeneration. This decrease in crystallinity can be measured, for example, by microscopy, X-ray diffraction, or Fourier transform infrared spectroscopy.

[0034] In one embodiment, the regenerated insoluble dietary fiber is selected from the group consisting of lignin, cellulose, hemicellulose, chitin, and any combination thereof. The regenerated insoluble dietary fiber is preferably chitin.

[0035] Chitin, along with cellulose, is one of the most common polysaccharides in nature and is used for structural formation. Unlike cellulose in its acetamide group, chitin is a natural fiber found in fungi, as well as segmental and mollusks. Regenerated chitin can be obtained through an acid washing process and has similar effects to modified starch, brominated vegetable oil, or titanium dioxide, and can also be used as a natural turbidifier. Because such regenerated chitin is known to be non-toxic, it is suitable for food applications.

[0036] In one embodiment, the regenerated insoluble dietary fiber is refined chitin. Refined chitin can be obtained by washing crude chitin powder, which is subjected to alkaline washing and acid washing steps. The resulting chitin residue can be washed to obtain refined chitin.

[0037] In one embodiment, the regenerated insoluble dietary fiber is regenerated chitin. Regenerated chitin can be obtained by the following method: a) pre-moistening purified chitin with deionized water; b) adding phosphoric acid and deionized water to the pre-moistened purified chitin, then mixing with phosphoric acid to obtain a homogeneous suspension; c) incubating the obtained chitin suspension in a shaking bath to obtain a clear solution; d) then diluting the solution with deionized water to obtain a dispersion; e) centrifuging the dispersion; and f) washing the residue with water to a constant pH value to obtain regenerated chitin.

[0038] According to the present invention, the beverage composition may contain partially soluble dietary fiber.

[0039] The term "partially soluble dietary fiber" refers to fiber that is partially soluble in water, encompassing both soluble and insoluble fibers. In contrast, soluble fiber dissolves completely in solvents, and a large amount of fiber can be present in solvents such as water. Partially soluble dietary fiber dissolves when added in small, recognizable amounts, but does not dissolve when added in excess. However, insoluble fiber does not dissolve in solvents such as water, or even to a recognizable degree. "Dietary fiber" consists of non-starch polysaccharides and other plant components, such as cellulose, resistant starch, resistant dextrin, inulin, lignin, chitin, pectin, beta-glucan, and oligosaccharides. Dietary fiber can act by altering the properties of the contents of the digestive tract and by altering the way other nutrients and chemicals are absorbed. Foods rich in partially soluble fiber are known to have a beneficial effect on the absorption and balance of calcium, magnesium, iron, and zinc.

[0040] In one embodiment, the partially soluble dietary fiber is selected from the group consisting of sugar beet fiber, pea fiber, soybean fiber, oat fiber, wheat fiber, citrus fiber, or other dietary fibers, and any combination thereof. The partially soluble dietary fiber is preferably citrus fiber.

[0041] The citrus fibers of the present invention can be obtained by a method for producing citrus fibers from citrus peel and / or citrus pulp. This method may include processing the citrus peel and / or citrus pulp to obtain homogenized citrus peel and / or citrus pulp; washing the homogenized citrus peel and / or citrus pulp with an organic solvent to obtain citrus peel and / or citrus pulp washed with an organic solvent; drying the citrus peel and / or citrus pulp washed with an organic solvent; and recovering citrus fibers from the dried citrus peel and / or citrus pulp.

[0042] Citrus fibers have excellent whitening and turbidifying effects. Citrus fibers impart stable turbidity to neutral or acidic beverages. Example 3 demonstrates that citrus fibers impart stable turbidity to a neutral beverage.

[0043] According to the present invention, the beverage composition may include an emulsion, which is stabilized by regenerated insoluble dietary fiber and / or partially soluble dietary fiber.

[0044] Such stabilized emulsions are also called "Pickering emulsions." A Pickering emulsion is an emulsion stabilized by solid particles adsorbed at the interface between two phases. When oil and water are mixed and small oil droplets are formed and dispersed throughout the water, the droplets may coalesce, reducing the amount of energy in the system. However, when solid particles are added to such a mixture, the particles adhere to the surface of the interface, preventing droplet coalescing and further stabilizing the emulsion.

[0045] Common surfactant emulsifiers tend to be displaced from the droplet interface by bile salts during duodenal digestion. However, the particles of Pickering emulsion that adhere to the interface during digestion are not easily displaced by bile salts, thus hindering fat absorption. Therefore, Pickering emulsion as a turbidifier can lead to a reduction in fat intake and thus reduce obesity.

[0046] In one embodiment, the beverage composition includes an oil-in-water emulsion.

[0047] In one embodiment, the oil fraction of the emulsion is less than 50% by volume, preferably less than 40% by volume, and more preferably less than 30% by volume. In a further embodiment, the oil fraction of the emulsion is 0.05 to 50% by volume, 0.1 to 40% by volume, 1 to 35% by volume, preferably 5 to 30% by volume, and more preferably 10 to 20% by volume.

[0048] In one embodiment, the oil is selected from the group consisting of olive oil, palm oil, soybean oil, canola oil (rapeseed oil), corn oil, peanut oil, sunflower oil, and other vegetable oils. In a particular embodiment, the oil is sunflower oil.

[0049] In one embodiment, the aqueous fraction of the emulsion contains 0.6 to 10% by weight, preferably 0.7 to 5% by weight, more preferably 0.8 to 3% by weight, and even more preferably 1 to 2% by weight of regenerated insoluble dietary fiber or partially soluble dietary fiber.

[0050] The emulsion may be acidic or neutral. In one embodiment, the emulsion is neutral. In another embodiment, the emulsion is acidic.

[0051] In one embodiment, the beverage composition comprises an emulsion stabilized with recycled chitin. In a further embodiment, the oil fraction of the recycled chitin-stabilized emulsion is less than 40% by volume, preferably less than 30% by volume, and more preferably less than 20% by volume. In a further embodiment, the oil fraction of the emulsion is 0.1% to 40% by volume, 1% to 35% by volume, preferably 5% to 30% by volume, and more preferably 10% to 20% by volume. The emulsion may be acidic or neutral. In a preferred embodiment, the emulsion is neutral. In a preferred embodiment, the water fraction of the emulsion contains 0.6% to 10% by weight, preferably 0.7% to 5% by weight, more preferably 0.8% to 3% by weight, and even more preferably 1% to 1.5% by weight of recycled chitin.

[0052] In one embodiment, the beverage composition comprises an emulsion stabilized with recycled citrus fibers. In a further embodiment, the oil fraction of the emulsion stabilized with recycled citrus fibers is about 50% by volume. In a further embodiment, the emulsion is acidic or neutral. In a preferred embodiment, the aqueous fraction of the emulsion contains 0.6% to 10% by weight, preferably 0.7% to 5% by weight, more preferably 0.8% to 3% by weight, and even more preferably 1% to 2% by weight of citrus fibers.

[0053] In a preferred embodiment, the beverage composition comprises an emulsion stabilized by a combination of recycled chitin and citrus fiber.

[0054] In other embodiments, the beverage composition includes a turbidifier, which is an emulsion powder.

[0055] In one embodiment, the emulsion powder can be prepared by drying an emulsion which is stabilized regenerated insoluble dietary fiber and / or partially soluble dietary fiber. In one embodiment, the emulsion powder is prepared by spray-drying the emulsion. In another embodiment, the emulsion powder is prepared by freeze-drying the emulsion.

[0056] In particular, the emulsion may be spray-dried in the presence of a polymer carrier material, preferably polyvinyl acetate, polyvinyl alcohol, dextrin, natural or modified starch, plant gum, pectin, xanthan gum, alginate, carrageenan, or cellulose derivative, to form powder particles.

[0057] In one embodiment, the emulsion powder comprises citrus fiber, sunflower oil, and inulin. In another embodiment, the emulsion powder comprises recycled chitin, sunflower oil, and inulin.

[0058] [Table 1]

[0059] For example, Pickering emulsion can be dried using the following spray drying method: The emulsion can be dried by spray drying using a mini spray dryer (B290, Buechi Labortechnik, Switzerland). The inlet and outlet temperatures were set to 190°C and 90°C, and the feed rate was 10 mL / min.

[0060] In further embodiments, the turbidifier is any combination of the turbidifiers described above. The turbidifier may be a combination of coacervate hydrophilic colloidal particles and regenerated insoluble dietary fiber. The turbidifier may be a combination of regenerated insoluble dietary fiber and partially soluble dietary fiber. Furthermore, the turbidifier may be a combination of coacervate hydrophilic colloidal particles, regenerated insoluble dietary fiber, and partially soluble dietary fiber. In one embodiment, the turbidifier comprises gum arabic and inulin. In further embodiments, the turbidifier comprises gum arabic, inulin, and gel particles. The gel particles may be oleogel particles. The oleogel particles are organic gel particles. The gel particles may contain oils and gelling agents.

[0061] "Beverage ingredients" typically refers to ingredients that can be used in beverages, such as thickeners, flavors, food colorings, nutrients, acids, salts, sweeteners, stabilizers, preservatives, or combinations thereof.

[0062] In one embodiment, the beverage component is a flavor or fragrance. The flavor or fragrance may be any compound primarily used in beverages. In this specification, the term “flavor” is understood to mean a flavor or flavoring composition. A flavor or flavoring composition is a mixture of flavoring components, solvents, or auxiliaries used in the manufacture of a flavoring component or flavor preparation; that is, a mixture of specific components intended to be added to a drinkable composition to impart, improve, or alter its sensory properties, particularly its flavor and / or taste. Flavoring components are well known to those skilled in the art, and their properties are not described in detail herein, nor will they be described comprehensively in any case; however, a skilled flavorist can select them based on general knowledge, the intended use or application, and the sensory effect to be achieved.

[0063] Flavoring ingredients may also be taste modifiers. A “taste modifier” is understood as an active ingredient that acts on the consumer’s taste receptors or provides a product to be consumed with sensory characteristics related to mouthfeel (e.g., body, roundness, or mouth coating). Non-limiting examples of taste modifiers include active ingredients that enhance, modify, or impart saltiness, greasiness, umami, body, warmth or coolness, sweetness, sourness, tingling, bitterness, or acidity.

[0064] In this specification, the term “fragrance” is understood to mean a fragrance or fragrance composition. A fragrance or fragrance composition is a mixture of fragrance components, solvents, or auxiliaries used in the preparation of a fragrance formulation, i.e., a mixture of specific components intended for addition to a fragrance composition. Fragrance components are well known to those skilled in the art, and their properties are not described in detail herein, nor will they be described comprehensively in any case; however, a skilled perfumer can select them based on general knowledge, in accordance with the intended use or application and the olfactory effect to be achieved. Many of these fragrance and flavoring ingredients are described in reference to books such as *Perfume and Flavor Chemicals*, 1969, Montclair, NJ, USA by S. Arctander, or its most recent edition, or other similar books such as *Fenaroli's Handbook of Flavor Ingredients*, 1975, CRC Press, or *Synthetic Food Adjuncts*, 1947, MB Jacobs, van Nostrand Co., Inc. Solvents and auxiliaries currently used for the manufacture of fragrance or flavoring preparations are also well known in the art.

[0065] In one embodiment, the beverage component is a flavor. The main flavors used in the beverage composition according to the present invention are fruit-derived or fruit-based flavors, which are naturally produced acids predominantly composed of citric acid, and include, but are not limited to, citrus fruits (e.g., lemon, lime), limonene, strawberries, oranges, and pineapples. In one embodiment, the flavor is lemon, lime, or orange juice directly squeezed from the fruit. In a further embodiment, the flavor includes juice or liquid squeezed from oranges, lemons, grapefruits, limes, citrons, clementines, mandarins, tangerines, and any other citrus fruits, or their varieties or hybrids. In certain embodiments, the flavors include liquids extracted or distilled from oranges, lemons, grapefruits, limes, citrons, clementines, mandarins, tangerines, any other citrus fruits, or their varieties or hybrids, pomegranates, kiwifruits, watermelons, apples, bananas, blueberries, melons, ginger, bell peppers, cucumbers, passion fruit, mangoes, pears, tomatoes, and strawberries.

[0066] In a particularly preferred embodiment, the flavor is lemon or lime. In a further embodiment, the flavor includes citrus fruit, preferably lemon. In a particularly preferred embodiment, the flavor is limonene.

[0067] In one embodiment, the beverage component is a food coloring. In this specification, the term “food coloring” is understood to mean a mixture of food coloring compositions or food coloring components, solvents, or auxiliaries used in the preparation of a colored formulation, i.e., a mixture of specific components intended to be added to a drinkable composition to impart, improve, or alter the visual properties of the drinkable composition, particularly its color. A food coloring or coloring additive is any dye, pigment, or substance that imparts color when added to a beverage. Food colorings are added to make a beverage more appealing, attractive, or delicious, or to prevent discoloration due to exposure to light, air, extreme temperatures, humidity, and storage conditions. Food colorings may be natural or synthetic. Coloring components are well known to those skilled in the art, and their properties are not described in detail herein, nor will they be described comprehensively in any case; however, those skilled in the art can select them based on general knowledge, the intended use or application, and the visual effect to be achieved. In one embodiment, the food coloring is one or more food colorings selected from the group consisting of curcumin, carotene, chlorophyll, amaranth, carmine, tartrazine, betanin, and capsanthin.

[0068] In one embodiment, the beverage component is a nutrient. Essential nutrients are energy sources, certain amino acids, certain fatty acids, vitamins, and certain minerals. In a further embodiment, the beverage component is a mineral or salt. In another embodiment, the beverage component is a mineral or salt selected from the group consisting of phosphorus, potassium, magnesium, sodium, calcium, iron, zinc, or any combination thereof. In yet another embodiment, the beverage component is a vitamin selected from the group consisting of vitamin A, vitamin B, vitamin C, vitamin D, β-carotene, riboflavin, or any combination thereof. Other vitamins that can be added to the beverage composition are, for example, vitamin B6, niacin, and vitamin B12. Other suitable vitamins are known to those skilled in the art and may also be used.

[0069] In one embodiment, the beverage component is an acid, an acidic salt, or a sweetener. According to a particular embodiment, the acid is a food-grade acid. According to a preferred embodiment, the acid is selected from the group consisting of citric acid, lactic acid, sorbic acid, phosphoric acid, and mixtures thereof. According to a particular embodiment, the acidic salt is a food-grade acidic salt. According to a preferred embodiment, the acidic salt is selected from the group consisting of sodium citrate, sodium lactate, sodium benzoate, sodium sorbate, sodium phosphate, potassium citrate, potassium sorbate, potassium phosphate, calcium phosphate, and mixtures thereof. The sweetener according to the present invention relates to a natural sweetener or an artificial sweetener. According to a preferred embodiment, the sweetener according to the present invention relates to natural sweeteners and artificial sweeteners excluding monosaccharides or disaccharides. According to a preferred embodiment, the sweetener is sucrose, maltodextrin, glucose, or fructose. According to a further embodiment, the sweetener is a hypoglycemic sweetener. Hypoglycemic sweeteners have a glycemic index (GI) of 55 or less, preferably 50 or less. According to a preferred embodiment, the sweetener is selected from the group consisting of stevia extract, glycosylated derivatives of stevia extract, sugars, sucralose, D-tryptophan, NHDC, polyols, stevioside, rebaudioside A, thaumatin, mogrosides, monellin, neotame, aspartame, alitame, acesulfame potassium, saccharin, monoammonium glycyrrhizinate, calcium cyclamate, sodium cyclamate, sodium saccharin, potassium saccharin, ammonium saccharin, and calcium saccharin, as well as mixtures thereof.

[0070] In one embodiment, the beverage component is a stabilizer, a preservative, or a combination thereof. In other embodiments, the stabilizer is selected from the group consisting of ester gums, sucrose acetate isobutyrate, Neobee oil, sugar alcohols, fructose, and mixtures thereof. A preferred stabilizer is ester gum. According to a preferred embodiment, the sugar alcohol is selected from the group consisting of erythritol, isomalt, lactitol, maltitol, mannitol, xylitol, and sorbitol, and mixtures thereof, preferably selected from the group consisting of erythritol and sorbitol, and mixtures thereof, and more preferably sorbitol. The preservative may be any chemical or natural preservative. The preservative may be selected from the group consisting of sulfur dioxide, sodium benzoate, tartrazine, benzoic acid and / or sorbic acid and salts thereof, and mixtures thereof. A preferred preservative is sodium benzoate. Further preservatives known to those skilled in the art may also be used.

[0071] In one embodiment, the weight ratio of the turbidifier to the beverage component, preferably the flavor, is about 0.01:1 to 30:1, preferably 0.1:1 to 10:1.

[0072] [Table 2]

[0073] In certain embodiments, the beverage composition provides stable turbidity when used in a beverage.

[0074] "Stable turbidity" means that turbidity exists in a liquid for a certain period of time. Specifically, "stable turbidity" is understood to mean that turbidity exists in a liquid for a certain period of time, and the turbidity in the liquid is approximately equal to or higher than the turbidity in a titanium dioxide suspension with a similar initial level of turbidity. The "initial level" of turbidity (t=0) is measured immediately after the dispersion of the turbidant and is expressed in turbidimetric turbidity units (NTU).

[0075] When used in beverages, turbidity is considered "stable" if at least 6% of the initial level of turbidity is maintained for at least 24 hours. The "initial level" of turbidity is expressed in turbidimetric turbidity units (NTU) and measured immediately after suspension of the turbidant (t=0), with this measurement set to 100%. After a certain period of time, for example, after 5 minutes, 1 hour, 12 hours, 24 hours, 48 ​​hours, or 168 hours, the turbidity is measured again using the same method and expressed in turbidimetric turbidity units (NTU). The percentage of turbidity can then be calculated.

[0076] When used in a liquid, turbidity is considered "stable" if, preferably, at least 30%, 40%, 50%, 60%, 70%, 80%, or 90% of the initial turbidity level is maintained for at least 24 hours. Furthermore, when used in a liquid, turbidity is considered "stable" if, preferably, at least 80% of the initial turbidity level is maintained for 7 days.

[0077] Furthermore, when used in beverages, turbidity is considered "stable" if, preferably, at least 65%, preferably 75%, more preferably 85%, or 90% of the initial level of turbidity is maintained for seven days.

[0078] In one embodiment, when used in a beverage, the beverage composition maintains at least 6%, 10%, 20%, 50%, 70%, and preferably 90% of the initial turbidity level for at least 24 hours, 48 ​​hours, and preferably 168 hours. The initial turbidity level is expressed in turbidimetric turbidity units (NTU) and is measured immediately after the suspension of the turbidant (t=0), with the measured value set to 100%. After a certain period of time, for example, after 5 minutes, 1 hour, 24 hours, 48 ​​hours, or 168 hours, the turbidity is measured again in the same manner and expressed in turbidimetric turbidity units (NTU).

[0079] In one embodiment, the beverage composition may be provided in a dry state. The beverage composition may be in powder, granular, or tablet form. In a particular embodiment, the dry beverage composition is a powder or granules. In a further particular embodiment, the dry beverage composition is a powder. The powdered or granular beverage composition may be prepared by several drying methods, such as spray drying or drum drying. In one embodiment, the beverage composition is prepared by spray drying. In other embodiments, the beverage composition is prepared by crystallization or freeze-drying.

[0080] In one embodiment, the beverage composition may be provided in liquid form. The beverage composition may also be a concentrated liquid. The concentrated liquid may be selected from the group consisting of syrups such as fountain syrup, squash, or cordial. The beverage composition may also be a suspension.

[0081] In another embodiment, the present invention relates to beverages comprising beverage compositions and beverage bases.

[0082] "Beverage base" means any preferred liquid. In one embodiment, the beverage base is water, such as table water or mineral water. The beverage base is preferably any juice, such as fruit and vegetable juice, fruit juice beverage, nectar, or smoothie. The beverage base may be any soft drink, such as lemonade, cola, or fruit-flavored soda. The beverage base may be a hot drink or an infused beverage, such as coffee, coffee substitute, tea, or a tea-like beverage, such as iced tea, fruit tea, herbal tea, rooibos, mate tea, or lapacho. The beverage base may be a mixed alcoholic beverage, such as a cocktail. The beverage base may be a milk or yogurt beverage. The beverage base may also be an alcoholic beverage, an energy drink, or an isotonic beverage. The beverage base may be a health drink or a functional beverage (e.g., a nutritional supplement). The beverage base is preferably a non-alcoholic beverage base.

[0083] "Beverage" means any drinkable liquid. Herein, the term "beverage" is used interchangeably with the term "liquid." According to one embodiment, the beverage is a non-alcoholic beverage. In a further embodiment, the beverage may be water, such as table water, or mineral water. In a preferred embodiment, the beverage may be any juice, such as fruit and vegetable juice, fruit juice, nectar, or smoothie. The beverage may be any soft drink, such as lemonade, cola, or fruit-flavored soda. The beverage may be a hot drink, or an infused beverage, such as coffee, coffee substitute, tea, or tea-like beverage, such as iced tea, fruit tea, herbal tea, rooibos, mate tea, or lapacho. The beverage may be a mixed alcoholic beverage, such as a cocktail. The beverage may be a milk or yogurt drink. The beverage may also be an alcoholic beverage, an energy drink, or an isotonic beverage. The beverage may be a health drink or a functional beverage (e.g., a nutritional supplement).

[0084] In one embodiment, the beverage base is acidic or neutral.

[0085] "Acidic" is understood to mean a liquid or beverage base with a pH value of less than 7, preferably between 0 and 6.9, more preferably between 1 and 6.7, even more preferably between 2.5 and 6.5, and even more preferably between 3 and 6.

[0086] "Neutral" is understood to mean that the pH value of the liquid or beverage base is approximately 7. In one embodiment, the pH value of the liquid is 6 to 8, preferably 6.5 to 8, more preferably 7 to 8, and even more preferably 7 to 7.5.

[0087] In one embodiment, the beverage is acidic or neutral.

[0088] "Acidic" is understood to mean that the pH value of a liquid or beverage is less than 7, preferably between 0 and 6.9, more preferably between 1 and 6.7, even more preferably between 2.5 and 6.5, and even more preferably between 3 and 6.

[0089] "Neutral" is understood to mean that the pH value of the liquid or beverage is approximately 7. In one embodiment, the pH value of the liquid is 6 to 8, preferably 6.5 to 8, more preferably 7 to 8, and even more preferably 7 to 7.5.

[0090] In one embodiment, the beverage contains coacervate hydrophilic colloidal particles, which are present in amounts of 0.01% to 10% by weight, 0.02% to 5% by weight, 0.05% to 3% by weight, preferably 0.1% to 1.5% by weight, and more preferably 0.2% to 0.6% by weight, relative to the total amount of the beverage. The coacervate hydrophilic colloidal particles impart stable turbidity to neutral and / or acidic liquids.

[0091] In one embodiment, the beverage contains one or more different coacervate hydrophilic colloidal particles.

[0092] In one embodiment, the beverage contains regenerated insoluble dietary fiber, which is present in an amount of 0.01% to 10% by weight, 0.02% to 5% by weight, 0.05% to 3% by weight, or preferably 0.1% to 1.5% by weight, relative to the total amount of the beverage. The regenerated insoluble dietary fiber imparts a stable turbidity to neutral and / or acidic liquids.

[0093] In one embodiment, the beverage contains regenerated insoluble dietary fiber, which may be a combination of several types of regenerated insoluble dietary fiber.

[0094] In one embodiment, the beverage contains partially soluble dietary fiber, which is present in an amount of 0.05% to 30% by weight, 0.08% to 20% by weight, or preferably 0.5% to 10% by weight, relative to the total amount of the beverage. The partially soluble dietary fiber imparts a stable turbidity to neutral and / or acidic liquids.

[0095] In one embodiment, the beverage contains one or more different types of partially soluble dietary fiber.

[0096] In one embodiment, the beverage comprises an emulsion, which is stabilized by 1% to 1.5% by weight of regenerated chitin and / or 1% to 10% by weight of citrus fiber relative to the total amount of the beverage.

[0097] In one embodiment, the emulsion is an oil-in-water emulsion containing 1% to 50% by volume of oil. In a further embodiment, the emulsion is an oil-in-water emulsion containing 3% to 40% by volume of oil. In another embodiment, the emulsion is an oil-in-water emulsion containing 5% to 30% by volume of oil. In a preferred embodiment, the emulsion is an oil-in-water emulsion containing 10% to 20% by volume of oil.

[0098] In a further embodiment, the present invention relates to the use of a beverage composition comprising a turbidifier selected from the group consisting of hydrophilic colloidal particles containing proteins and polysaccharides, regenerated insoluble dietary fiber, partially soluble dietary fiber, emulsions stabilized by regenerated insoluble dietary fiber and / or partially soluble dietary fiber, and any combination thereof, and optionally one or more beverage components, for providing a beverage having stabilized turbidity in which, when used in a beverage, at least 6%, 10%, 20%, 50%, and preferably 90% of the initial level of turbidity is maintained for at least 24 hours, 48 ​​hours, and preferably 168 hours.

[0099] In a further embodiment, the present invention relates to a beverage prepared by adding a beverage base to a beverage composition. This provides a beverage having stabilized turbidity, in particular, in which at least 6%, 10%, 20%, 50%, and preferably 90% of the initial level of turbidity is maintained for at least 24 hours, 48 ​​hours, and preferably 168 hours.

[0100] The present invention will now be described in more detail by the following embodiments. These embodiments are for illustrative purposes only and are not intended to limit the claims or the embodiments described above.

[0101] In this invention, turbidity values ​​were measured using a Hach 2100N IS Laboratory Turbidimeter equipped with an LED light source (860±30nm). Measurement range: 0~1000 NTU, resolution: 0.001 NTU. The inside and outside of the sample cell were thoroughly cleaned and dried, and then the solution was filled to near the upper edge of the cell (approximately 30 mL). Each sample must be a homogeneous solution free of air bubbles or precipitates in the sample cell. The NTU measurement value was the average of three repeated measurements.

[0102] Example 1 15 g of whey protein powder and 45 g of gum arabic were dispersed in 240 g of deionized water by stirring at ambient temperature, and the pH of the dispersion was adjusted to 7.0. Stirring was continued for 5-8 hours to ensure complete dissolution. Subsequently, the solution was adjusted to pH 4.75 with 1.0 N, 0.1 N, and / or 0.01 N hydrochloric acid solutions. The solution was then heated at 85°C for 20 minutes at a stirring speed of 700 rpm, followed by cooling in an ice / water bath. The solution was dried by spray drying using a mini spray dryer (B290, Buechi Labortechnik, Switzerland). The inlet and outlet temperatures were set to 165°C and 90°C, and the feed rate was 10 mL / min. The resulting powder was redispersed in aqueous solutions with different pH values, i.e., pH values ​​of 3, 4, 5, or 6, respectively.

[0103] Table 3 records the changes in turbidity over time (expressed in turbidimetric turbidity units - NTU) for aqueous solutions with different pH values ​​containing particles consisting of whey protein and gum arabic, or titanium dioxide.

[0104] [Table 3]

[0105] In Example 1, several liquids with different pH values ​​containing coacervate hydrophilic colloidal particles were evaluated. Coacervate hydrophilic colloidal particles containing gum arabic and whey protein were shown to impart a higher or at least equivalent turbidity than titanium dioxide over a 5-day period at different pH values, i.e., liquid pH values ​​of 3, 4, 5, or 6, respectively. Furthermore, these coacervate hydrophilic colloidal particles were also shown to be stable for at least 5 days.

[0106] Example 2 Extraction was performed by stirring 100g of gluten in 70% by volume ethanol (1.00L) for 2 hours, followed by centrifugation at 9900g for 12 minutes. The supernatant was collected and allowed to stand overnight at 4°C, after which a second centrifugation (at 9900g for 12 minutes) was performed to remove the precipitate.

[0107] The gliadin extract was added to water in a 1:5 ratio while continuously stirring (440 rpm) at room temperature. After addition, the particle suspension was stirred for a further 2 minutes and left undisturbed at room temperature overnight before further analysis. The concentration of the gliadin particle suspension was 0.04% by volume.

[0108] A 1.40 vol. % LMP solution was prepared by dissolving low-methoxyl pectin (LMP) in water and stirring overnight. After dissolution, the pH of the LMP solution was adjusted to 3.7. A newly prepared gliadin suspension (0.04 vol. %) was adjusted to the same pH (pH 3.7) using citric acid (1.0 M). After pH adjustment, the LMP solution was added to the same volume of gliadin particle suspension.

[0109] The suspension was dried by spray drying using a mini spray dryer (B290, Buechi Labortechnik, Switzerland). The inlet and outlet temperatures were set to 165°C and 90°C, and the feed rate was 10 mL / min. The resulting powder was redispersed in deionized water or citrate buffer (pH 3.7), respectively.

[0110] Tables 4 and 5 record the changes in turbidity over time (expressed in turbidimetric turbidity units - NTU) of liquids in which gliadin and LMP coacervates, or titanium dioxide, were dispersed in deionized water or citrate buffer (pH 3.7).

[0111] [Table 4]

[0112] [Table 5]

[0113] Example 3 Chitin powder (20 g) was incubated in 200 ml of 1 M NaOH in a shaking bath at 45°C and a stirring speed of 150 rpm. After 3 hours, the chitin suspension was filtered, and the pellet was resuspended in 200 ml of 1 M NaOH. This alkaline washing process was repeated two more times to remove residual proteins, and the resulting pellet was thoroughly washed with water until a constant pH was reached. Subsequently, the chitin pellet was washed with 1 M HCl according to the same protocol as above. The final pellet was repeatedly washed with water to achieve a constant pH value of approximately 4.2. The purified chitin was then freeze-dried.

[0114] Phosphate and deionized water were equilibrated to 4°C in a refrigerator before use. Purified chitin (3.00 g) was pre-moistened with 9 ml of deionized water and then mixed with 150 ml of 85% phosphoric acid to obtain a homogeneous suspension. The resulting chitin suspension was incubated for 12 hours in a shaking bath at 5°C and a stirring speed of 150 rpm to obtain a clear solution. The chitin solution was diluted with deionized water (750 ml) to obtain an emulsion dispersion, which was then centrifuged at 16,700 g for 15 minutes. The supernatant was discarded, and the pellet was dialyzed with water to adjust to a constant pH value.

[0115] 1) The regenerated chitin dispersion was diluted with deionized water or citrate buffer (pH 3.7) to obtain a series of regenerated chitin dispersions with concentrations of 0.1% by weight, 0.2% by weight, 0.3% by weight, 0.4% by weight, 0.5% by weight, and 0.6% by weight.

[0116] 2) A regenerated chitin dispersion with a concentration of 0.6% by weight was spray-dried at an inlet temperature of approximately 160°C to prepare a white, fluid powder. This powder was redispersed in deionized water or citrate buffer (pH 3.7) to obtain a series of regenerated chitin dispersions with concentrations of 0.1% by weight, 0.2% by weight, 0.3% by weight, 0.4% by weight, 0.5% by weight, and 0.6% by weight.

[0117] Tables 6 and 7 record the changes in turbidity (expressed in turbidimetric turbidity units - NTU) over time for liquids in which regenerated chitin or titanium dioxide was dispersed in deionized water or citrate buffer (pH 3.7). The data in Tables 6 and 7 were measured using regenerated chitin produced by the method described in 1). However, there were no significant differences when using different types of regenerated chitin.

[0118] [Table 6]

[0119] [Table 7]

[0120] In Example 3, liquids containing regenerated insoluble dietary fiber were evaluated at different pH values, namely pH=7 and pH=3.7. The liquids contained regenerated chitin. It was shown that regenerated chitin imparts turbidity to the liquid, and its turbidity over 7 days was greater than that of titanium dioxide. Suspensions of regenerated chitin at several concentrations, namely 0.1% by weight, 0.2% by weight, 0.3% by weight, 0.4% by weight, 0.5% by weight, and 0.6% by weight, were provided. Furthermore, it was shown that the turbidity of the liquid imparted by regenerated chitin was stable for at least 7 days.

[0121] In contrast, in Comparative Example 7, non-regenerated chitin fibers were evaluated in liquids with different pH values, namely pH=7 and pH=3.7. These suspensions showed lower stability in terms of liquid turbidity over 24 hours compared to titanium dioxide.

[0122] Example 4 0.5 g of citrus fiber powder was dispersed in a certain amount of deionized water to obtain a series of citrus fiber dispersions at concentrations of 1% by weight and 1.5% by weight.

[0123] Table 8 records the changes in turbidity over time (expressed in turbidimetric turbidity units -NTU) of liquids in which citrus fibers or titanium dioxide were dispersed in deionized water.

[0124] [Table 8]

[0125] Citrus fibers impart stable turbidity to neutral or acidic beverages (values ​​not shown). Furthermore, the stability of citrus fibers in neutral liquids, i.e., deionized water, is even higher than in acidic liquids. Citrus fibers impart stable turbidity for at least 6 hours. Citrus fibers reach their maximum stability in deionized water in a short time of 5 minutes.

[0126] Example 5 A regenerated chitin dispersion with a concentration of 1% by weight was prepared by diluting it with deionized water. 2.14 g, 1.25 g, and 0.56 g of sunflower oil were each mixed with 5 g of the regenerated chitin dispersion, and the mixtures were subjected to sonication in a cold water bath at a pressure amplitude of 60% for 2 minutes to obtain continuous aqueous emulsions with oil fractions of 30%, 20%, and 10%, respectively. The prepared emulsions were stable.

[0127] The original emulsion was diluted 200-fold with deionized water. The change in turbidity over time (expressed in turbidimetric turbidity units - NTU) of the liquid in which the emulsion or titanium dioxide was dispersed in deionized water was recorded in Table 9.

[0128] [Table 9]

[0129] In Example 5, 10 vol%, 20 vol%, and 30 vol% oil-in-water emulsions stabilized with recycled chitin (1% in the aqueous fraction) showed excellent turbidity stability over a long period of up to 7 days.

[0130] In contrast, in Comparative Examples 8 and 9, non-recycled chitin fibers were used. These emulsions exhibited lower turbidity and stability compared to liquids containing titanium dioxide.

[0131] Example 6 0.5 g of citrus fiber was dispersed in a fixed amount of deionized water or citrate buffer (pH 3.7) to obtain citrus fiber dispersions at a series of concentrations: 1%, 1.5%, and 2%. 5 ml of sunflower oil was mixed with 5 ml of each citrus fiber dispersion, and sonication was performed in a cold water bath at a pressure amplitude of 60% for 2 minutes to obtain a continuous water emulsion with an oil fraction of 50%. The prepared emulsions were stable.

[0132] The original emulsions were diluted 800-fold with either deionized water or citrate buffer (pH 3.7), and then subjected to sonication in a cold water bath at 60% pressure amplitude for 2 minutes. The changes in turbidity over time (expressed in turbidimetric turbidity units - NTU) for the diluted emulsions or titanium dioxide dispersed in deionized water or citrate buffer were recorded in Tables 10 and 11.

[0133] [Table 10]

[0134] [Table 11]

[0135] In Example 6, a 50 vol% oil-in-water emulsion stabilized with citrus fibers showed excellent stability over 7 days. The aqueous fraction of the emulsion contained 1 wt%, 1.5 wt%, or 3 wt% citrus fibers. The emulsion was shown to be stable in neutral liquids as well as acidic liquids.

[0136] Comparative Example 7 (Control 1) 0.5 g of chitin was dispersed in a fixed amount of deionized water or citrate buffer to obtain chitin dispersions with a series of concentrations: 0.2% by weight, 0.5% by weight, 0.8% by weight, 1% by weight, 1.5% by weight, and 2% by weight.

[0137] Tables 12 and 13 record the changes in turbidity over time (expressed in turbidimetric turbidity units - NTU) of liquids in which chitin or titanium dioxide was dispersed in deionized water or citrate buffer (pH 3.7).

[0138] [Table 12]

[0139] [Table 13]

[0140] In Comparative Example 7, non-regenerated chitin fibers were evaluated in liquids with different pH values, namely pH=7 and pH=3.7. These suspensions showed lower stability in terms of liquid turbidity over 24 hours compared to titanium dioxide.

[0141] Comparative Example 8 (Control 2) A chitin dispersion with a concentration of 1% by weight was prepared by dispersing 0.5 g of chitin in 49.5 g of deionized water. 50 g, 33.3 g, 21.4 g, 12.5 g, and 5.6 g of sunflower oil were each mixed with 50 g of the chitin dispersion, and subjected to sonication in a cold water bath at 60% pressure amplitude for 2 minutes to obtain continuous aqueous emulsions with oil fractions of 50 vol%, 40 vol%, 30 vol%, 20 vol%, and 10 vol%, respectively. Nevertheless, successful preparation of emulsions with chitin was not possible.

[0142] Comparative Example 9 (Control 3) 0.5 g of chitin fibers were dispersed in a fixed amount of deionized water or citrate buffer (pH 3.7) to obtain chitin fiber dispersions at a series of concentrations: 1% by weight, 2% by weight, 3% by weight, 4% by weight, and 5% by weight. 5 ml of sunflower oil was mixed with 5 ml of each chitin dispersion, and sonication was performed in a cold water bath at a pressure amplitude of 60% for 2 minutes to obtain a continuous water emulsion with a 50 vol% oil fraction. However, the emulsion could not be prepared.

Claims

1. - A turbidifier selected from the group consisting of coacervate hydrophilic colloidal particles containing proteins and polysaccharides, regenerated insoluble dietary fiber, partially soluble dietary fiber, emulsions stabilized with regenerated insoluble dietary fiber and / or partially soluble dietary fiber, and any combination thereof, - One or more beverage ingredients of your choice, A beverage composition containing the following:

2. The beverage composition according to claim 1, wherein, when used in a beverage, at least 6%, 10%, 20%, 50%, and preferably 90% of the initial level of turbidity is maintained for at least 24 hours, 48 ​​hours, and preferably 168 hours.

3. The beverage composition according to claim 1 or 2, wherein the protein of the coacervate hydrophilic colloidal particles is selected from the group consisting of wheat protein, rice protein, pea protein, mung bean protein, whey protein, and any combination thereof, and the protein is preferably whey protein.

4. The beverage composition according to any one of claims 1 to 3, wherein the polysaccharide of the coacervate hydrophilic colloid particles is selected from the group consisting of pectin, carboxymethylcellulose, alginate, xanthan gum, gellan gum, gum arabic, and any combination thereof, the polysaccharide is preferably gum arabic, and optionally the size of the coacervate hydrophilic colloid particles is 0.5 to 5 μm, preferably 1 to 2 μm.

5. The beverage composition according to any one of claims 1 to 4, wherein the regenerated insoluble dietary fiber is selected from the group consisting of lignin, cellulose, hemicellulose, chitin, and any combination thereof, and is preferably chitin.

6. The beverage composition according to any one of claims 1 to 5, wherein the partially soluble dietary fiber is citrus fiber.

7. The beverage composition according to any one of claims 1 to 6, wherein the emulsion is stabilized by regenerated chitin fibers and / or citrus fibers.

8. A beverage containing the beverage composition described in claims 1 to 7 and a beverage base.

9. The beverage according to claim 8, wherein the beverage base is acidic or neutral, preferably having a pH of 2 to 8, preferably 3 to 7, and more preferably 3 to 6.

10. The beverage according to claim 8 or 9, wherein the coacervate hydrophilic colloid particles, preferably obtained by a coacervation method using gum arabic and whey protein, are present in an amount of 0.01 to 10% by weight, 0.02 to 5% by weight, 0.05 to 3% by weight, preferably 0.1 to 1.5% by weight, and more preferably 0.2 to 0.6% by weight, relative to the total amount of the beverage.

11. The beverage according to any one of claims 8 to 10, wherein the regenerated insoluble dietary fiber, preferably regenerated chitin, is present in an amount of 0.01 to 10% by weight, preferably 0.1 to 1.5% by weight, relative to the total amount of the beverage.

12. The beverage according to any one of claims 8 to 11, wherein the partially soluble dietary fiber, preferably citrus fiber, is present in an amount of 0.05 to 30% by weight, preferably 0.5 to 10% by weight, relative to the total amount of the beverage.

13. The beverage according to any one of claims 8 to 12, wherein the emulsion is stabilized with 1 to 1.5% by weight of regenerated insoluble dietary fiber, preferably regenerated chitin, and / or 1 to 10% by weight of partially soluble dietary fiber, preferably citrus fiber, based on the total weight of the beverage.

14. The beverage according to any one of claims 8 to 13, wherein the emulsion is an oil-in-water emulsion containing 1 to 50 volume percent of oil.

15. - A turbidifier selected from the group consisting of hydrophilic colloidal particles containing proteins and polysaccharides, regenerated insoluble dietary fiber, partially soluble dietary fiber, emulsions stabilized by regenerated insoluble dietary fiber and / or partially soluble dietary fiber, and any combination thereof, - One or more beverage ingredients of your choice, It contains, In particular, the use of a beverage composition to provide a beverage having stabilized turbidity, where, when used in a beverage, at least 6%, 10%, 20%, 50%, and preferably 90% of the initial level of turbidity is maintained for at least 24 hours, 48 ​​hours, and preferably 168 hours.

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