Shelf-stable citrus-flavored compositions and beverages

Abstract

A shelf-stable citrus-flavored composition is provided. The composition includes: a) at least one citrus flavor component; and b) about 1,000 ppm to about 50,000 ppm of a stabilizer, the stabilizer comprising a plant extract, the plant extract being an extract of saffron.

Description

[Technical Field]

[0001] Technical Field The present disclosure relates generally to shelf-stable citrus flavored compositions and beverages and their preparation. More specifically, the present disclosure relates to foods and beverages that include citrus flavors and botanical extracts as stabilizers. [Background technology]

[0002] background Citrus-flavored beverages (especially orange, lemon, and lime) are among the most popular beverage flavors. Unfortunately, some components of citrus flavors, such as citral, are highly unstable and rapidly decompose through a series of reactions. In addition to reducing the fresh flavor of citrus, these reactions produce strong flavor and aroma compounds, significantly reducing the shelf life of citrus-flavored products.

[0003] Therefore, there is a need for stabilizers that effectively inhibit the formation of undesirable off-flavors and odors associated with aged citrus flavored food and beverage products, thereby extending the stability and shelf life of these products. Summary of the Invention

[0004] overview Surprisingly, applicants have discovered that adding at least one citrus flavor component and a plant extract as a stabilizer to a flavored beverage composition can improve the stability and shelf life of citrus flavored foods and beverages.

[0005] In one embodiment, the composition includes: a) at least one citrus flavor component; and b) from about 1,000 ppm to about 50,000 ppm of a stabilizer including a plant extract, wherein the plant extract is an extract of saffron.

[0006] In another embodiment, the citrus flavored beverage includes: a) a beverage base; b) at least one citrus flavor component; and c) a stabilizer selected from an extract of saffron.

[0007] In another embodiment, the composition includes: a) at least one citrus flavor component; b) a first stabilizer selected from an extract of saffron; and c) a second stabilizer selected from an extract of rosemary.

[0008] In another embodiment, the citrus flavored beverage includes: a) a beverage base; b) at least one citrus flavor component; c) a first stabilizer selected from an extract of saffron; and d) a second stabilizer selected from an extract of rosemary.

[0009] In another aspect, a method of preparing a shelf-stable citrus flavored composition includes sequentially, simultaneously, or separately incorporating into the citrus flavored composition at least one citrus flavor component and a stabilizer comprising about 1,000 ppm to about 50,000 ppm of a botanical extract, wherein the botanical extract is an extract of saffron.

[0010] In another aspect, the present invention provides the use of a stabilizer comprising at least one citrus flavor component and a botanical extract to improve the stability and shelf life of a citrus flavored product.

[0011] These and other aspects and embodiments of the present invention are further explained in the description that follows.

[0012] Detailed Description The following text provides an extensive description of many different aspects of the present disclosure. This description should be construed as illustrative only and does not describe every possible aspect, as describing every possible aspect would be impractical, if not impossible. It will be understood that any feature, characteristic, component, configuration, ingredient, product, step, or method described herein can be omitted, combined, or substituted, in whole or in part, with any other feature, characteristic, component, configuration, ingredient, product, step, or method described herein. Numerous alternative embodiments can be accomplished using current technology or technology developed after the filing date of this patent, and still fall within the scope of the claims. All publications and patents cited herein are incorporated by reference.

[0013] The present disclosure is based on the surprising discovery that the stability and shelf life of citrus-flavored compositions, particularly citrus-flavored foods and beverages, can be improved by incorporating into the composition a combination of at least one citrus flavor component and a plant extract as a stabilizer. The stabilizing effect of the plant extract, including saffron or a combination of saffron and rosemary, is surprisingly and unexpectedly superior to the stabilizing effect of other stabilizers.

[0014] As used herein, "citrus flavor ingredient" refers to an ingredient derived from the fruit of a plant of the genus Citrus in the family Rutaceae. Non-limiting examples include grapefruit, lemon, orange, lime, mandarin, bergamot, and pomelo. The flavor ingredient may be a completely natural flavor extracted from the plant itself, a completely synthetic flavor created by combining substances that impart individual citrus flavors, or a mixture of the two. There are many commercially available citrus flavor ingredients, and they are used in a wide variety of food compositions.

[0015] As used herein, "beverage base" means the combination of ingredients typically used to prepare citrus beverages, excluding citrus flavors and stabilizers. These are standard ingredients used in art-recognized amounts and include water, sugars and other sweeteners, surfactants and suspending agents, thickeners, rheology modifiers, dyes and colorants.

[0016] As used herein, "shelf-stable" means that the stability of a flavor system in the presence of a stabilizer is improved compared to the stability of the flavor system without the stabilizer. As used herein, the term "stabilizer" refers to a compound that increases the stability of a citrus flavor system. The stabilizers of the present invention increase the stability of citrus flavor systems by inhibiting the synthesis of undesirable oxidative degradation products. The stabilization of citrus flavors according to the present disclosure is generally effective for citrus-flavored compositions, and is particularly applicable to compositions containing citral and / or citral derivatives as flavor components.

[0017] As used herein, "plant extract" refers to a substance derived from a plant source, including modifications thereof and those obtainable using the general methods described herein and other equivalent methods commonly known in the art.

[0018] While the mechanism of citrus flavor stabilization is not fully understood and without wishing to be bound by any particular theory, it is believed that certain compounds present in plant extracts protect citrus flavor components or flavor component derivatives from oxidative chemical reactions. According to an embodiment, these compounds inhibit the formation of p-methylacetophenone, an oxidative degradation product of p-α-dimethylstyrene. p-Methylacetophenone, a potent odorant, is a major cause of the off-flavors and rancidity characteristic of aged citrus-flavored compositions, particularly citral-flavored foods. Therefore, any plant-derived compound or combination of compounds that is effective in inhibiting the formation of p-methylacetophenone is encompassed by the present disclosure.

[0019] The shelf-stable composition according to the present disclosure is prepared by providing at least one citrus flavor component and adding a stabilizer to the composition. As previously mentioned, the at least one citrus flavor component refers to a component derived from the fruit of a plant of the genus Citrus in the family Rutaceae. According to the present disclosure, any flavor component suitable for use in a flavored beverage composition may be employed. In one example, the flavor component may include citral or a citral derivative. In another example, the flavor component may be 1,1-diethoxyethane; 3-hydroxybutan-2-one; 1-phenylethanone; benzaldehyde; bergamot oil; 2-methylpropyl acetate; butanal; butyric acid; 2-methylpropanoic acid; 2-methyl-5-prop-1-en-2-ylcyclohex-2-en-1-ol; (2E)-3-phenylprop-2-enal; (E)-3,7-dimethyl Octa-2,6-dienal;3,7-Dimethyloct-6-enal;3,7-Dimethyloct-6-en-1-ol;(E)-1-(2,6,6-trimethylcyclohexa-1,3-dien-1-yl)but-2-en-1-one;6-Pentyltetrahydro-2H-pyran-2-one;5-Hexyloxolan-2-one;Decanal;Chroman-2-one;Methyl 2-(methylamino)benzoate Dimethyl sulfide;1-Methyl-4-prop-1-en-2-ylcyclohexene;5-Octyloxolan-2-one;Ethyl acetate;Ethyl butanate;Ethyl 2-methylpropanate;3-Phenylprop-2-enoate;Ethyl decanate;Ethyl formate;Ethyl heptanate;Ethyl hexanate;Ethyl 3-hydroxybutanate;Ethyl 3-hydroxyhexanate;Ethyl 2-methylbutanate;Ethyl octanate;Ethyl 3-methylbutanate;Ethyl propionate;Pent-1-en-3-one;2-Methyl-5-propan-2-ylcyclohexa-1,3-diene;7,11-Dimethyl-3-methylidenedeca-1,6,10-triene;2-Ethyl-4-hydroxy-5-methylfuran-3-one;(E)-3,7-Dimethylocta-2,6-dien-1-ol;(E)-3,7-Dimethylocta-2,6-dien-1-yl acetate; Grapefruit oil; Hexanal; Hexanoic acid; E-Hex-2-enal; (Z)-Hex-3-en-1-ol; (Z)-Hex-3-en-1-yl acetate; (E)-4-(2,6,6-trimethylcyclohex-1-en-1-yl)but-3-en-2-one; Lemon oil; Terpeneless lemon oil; Lime oil;Terpene-less lime oil;3,7-Dimethylocta-1,6-dien-3-ol;3,7-Dimethylocta-1,6-dien-3-yl acetate;3-Hydroxy-2-methyl-4H-pyran-4-one;Mandarin oil;4-Methyl-4-sulfanylpentan-2-one;2-(4-Methylcyclohex-3-en-1-yl)propane-2-thiol;Mercapto-para- methylacetate;methyl 2-aminobenzoate;2-Methylbutanoic acid;Methyl 3-phenylprop-2-enoate;Methyl 3-oxo-2-pentylcyclopentane acetate;5-Methylfuran-2-carbaldehyde;7-Methyl-3-methyleneocta-1,6-diene;(Z)-3,7-dimethylocta-2,6-dien-1-yl acetate;5-Pentyloxolan-2-one;Nonanal;4,4a-Dimethyl-6-(prop-1-en-2-yl)-4,4a,5,6,7,8-hexahydronaphthalen-2(3H)-one;5-Butyloxolan-2-one;Octanal;Octanoic acid;Orange cold-pressed oil;Orange essence oil;Orange oil terpenes;Iris concrete;Osmanthus absolute (Osmanthus absolute); 2,3-Pentanedione; 3-Methylbutyl acetate; 3-Methylbutyl 3-methylbutanoate; Propyl acetate; Rose oil; (2E,6E,9E)-2,6,10-trimethyldodeca-2,6,9,11-tetraenal; (2E,6E)-2,6-dimethyl-10-methylidenededeca-2,6,11-trienal; Tangerine cold-pressed oil; Tarragon oil; 4-Methyl-1-propan-2-ylcyclohex-3-en-1-ol; 1-Methyl-4-propan-2-ylcyclohexa-1,3-diene, 2-(4-methyl-1-cyclohex-3-enyl)propan-2-ol;At least one suitable flavoring ingredient may be included, including, but not limited to, 1-methyl-4-(propan-2-ylidene)cyclohex-1-ene; 2-(4-methylcyclohex-3-en-1-yl)propan-2-yl acetate; 4a,5-dimethyl-3-prop-1-en-2-yl-2,3,4,5,6,7-hexahydro-1H-naphthalene; 4-hydroxy-3-methoxybenzaldehyde; and mixtures thereof.

[0020] At least one citrus flavor component should be present in the shelf-stable compositions and citrus-flavored beverages in an organoleptically effective amount, which will depend on the nature of the flavor component and the nature of the flavored beverage and the desired effect to be achieved, and it is within the purview of one skilled in the art to experiment with the desired amount.

[0021] According to certain embodiments, the amount of at least one citrus flavor component present in the composition may be at a concentration of at least about 10,000 ppm to about 800,000 ppm. According to other embodiments, the amount of at least one citrus flavor component present in the composition may be at a concentration of at least about 20,000 ppm to about 300,000 ppm. The levels in ppm refer to a single flavor component or, if there are multiple flavor components, the total amount of flavor components.

[0022] According to one embodiment, the at least one citrus flavor component may be present in the citrus beverage at a concentration of from about 10 ppm to about 20,000 ppm; in another embodiment, from about 100 ppm to about 5,000 ppm. The ppm level refers to a single flavor component, or, if there is more than one flavor component, the total amount of flavor components.

[0023] According to the present disclosure, the stabilizer is a plant extract. In one embodiment, the plant extract may be selected from saffron extract and / or rosemary extract. In another embodiment, the plant extract may be selected from the group consisting of saffron extract, rosemary extract, and combinations thereof. Saffron is found in the flowers of Crocus sativus, commonly known as "saffron crocus," and rosemary is extracted from plants in the Lamiaceae family. Processes for preparing saffron and rosemary extracts are well known to those skilled in the art.

[0024] In one embodiment, the amount of saffron extract present in the composition may be at a concentration of at least about 1,000 ppm to about 50,000 ppm, and in another embodiment, the amount of saffron extract present in the composition may be at a concentration of at least about 5,000 ppm to about 30,000 ppm.

[0025] In one embodiment, the amount of saffron extract is in a concentration of about 0.1 ppm to about 250 ppm in the citrus beverage; in another embodiment, in a concentration of about 1 ppm to about 60 ppm.

[0026] In one embodiment, the amount of rosemary extract present in the composition may be at a concentration of at least about 1,000 ppm to about 50,000 ppm, and in another embodiment, the amount of rosemary extract present in the composition may be at a concentration of at least about 10,000 ppm to about 30,000 ppm.

[0027] In one embodiment, the amount of rosemary extract may be present in the citrus beverage at a concentration of from about 0.1 ppm to about 250 ppm; in another embodiment, it may be present at a concentration of from about 2.5 ppm to about 125 ppm.

[0028] In another embodiment, the stabilizer may include a mixture of saffron extract and rosemary extract. In one example, the stabilizer may include saffron extract and rosemary extract in a weight ratio of 0.02 to 50. In another example, the weight ratio of saffron extract to rosemary extract may be 0.15 to 3.0.

[0029] When expressed as "ppm," concentrations are in parts per million by weight based on the total weight of the consumable or additive, as the context may affect. When ranges of values ​​are described in this disclosure, it should be understood that every value within the range, including the endpoints, is intended to be considered disclosed. For example, a "range of 1 ppm to 1000 ppm" of a plant extract should be interpreted as indicating each and every possible numerical value in the continuous range from 1 to 1000. The inventors understand and appreciate that any and all values ​​should be considered specific, and it should be understood that the inventors own the entire range and all values ​​within the range.

[0030] Citrus-flavored compositions according to the present disclosure may contain other ingredients. For example, citrus-flavored compositions may contain a salt of citric acid. Suitable citrate salts include potassium citrate, sodium citrate, or mixtures thereof. Citrus-flavored compositions according to the present disclosure may also contain a bulking agent. Suitable bulking agents include any of the bulking agents known in the art for use in flavored beverage compositions. Examples of suitable bulking agents include, but are not limited to, sucrose esters such as sucrose acetate isobutyrate (SAIB), polyol fatty acid esters, polyol benzoates, rosin gum, and ester gum.

[0031] When a bulking agent is employed in the flavored beverage composition, it may be used in an amount of up to 150 wt % based on the total amount of flavor ingredients employed in the flavored beverage composition.

[0032] Other ingredients that may be employed in citrus flavored compositions include, but are not limited to, fruit pulp; sweeteners; organic acids such as malic acid, lactic acid, etc.; nutritional supplements such as vitamins and mineral salts; antioxidants; preservatives; rheology modifiers; solvents; buffers; turbidity modifiers; and dyes.

[0033] The invention will be further described with reference to a method of forming a citrus flavored composition, which method forms an additional aspect of the invention.

[0034] Citrus flavored compositions according to the present disclosure may be prepared by mixing at least one citrus flavor component; a stabilizer; and any other ingredients described herein above to form a citrus flavored composition.

[0035] The manner or order in which the ingredients are mixed is not particularly critical, but when selecting a method for combining essential or optional ingredients, one skilled in the art will take into account routine considerations related to the supply chain, such as ease and cost of manufacture, storage, transportation, etc. Specifically, one skilled in the art will consider any incompatibilities that may exist between any ingredients, such as, by way of example, immiscibility between ingredients.

[0036] In principle, all ingredients could be mixed extemporaneously to provide the citrus-flavored composition of the present disclosure, however, for the reasons stated above, extemporaneous preparation may not be advantageous or even desirable.

[0037] More typically, however, preparation of citrus flavored compositions according to the present disclosure proceeds by first forming a flavor concentrate containing at least one citrus flavor component, a stabilizer, and any other ingredients desired or suitable. The flavor concentrate may then be diluted with an aqueous phase, which may contain any other ingredients desired or suitable, to provide a citrus flavored beverage composition.

[0038] In one embodiment, the citrus flavored beverage may be a carbonated beverage.

[0039] The use of compositions including citrus flavor components and stabilizers in beverage formulations results in citrus beverages that are a surprising degree of "fastness," i.e., more stable with respect to deterioration by heat and light. [Example]

[0040] example The following examples are given solely for illustrative purposes and should not be construed as limitations of the present disclosure, as many variations thereon are possible without departing from the spirit and scope of the disclosure.

[0041] Example 1 - Carbonated Drink Base An illustrative beverage base formula was prepared as follows: [Table 1] * The syrup in Table 1 contains the following components: High fructose corn syrup (75% Brix) 45.8g 6.0g granulated sugar 0.5g anhydrous citric acid Trisodium citrate 0.3g · Purified water 947.4g

[0042] To the beverage base of Table 1, the following were added at a concentration of 0.08% by weight: Control (commercially available lemon flavor manufactured by Givaundan) Example 1 (Lemon flavor containing 12,000 ppm saffron extract) Example 2 (Lemon flavor containing 25,000 ppm rosemary extract) Example 3 (Lemon flavor containing 12,000 ppm saffron extract and 25,000 ppm rosemary extract)

[0043] The beverages were stored for 7 days in a constant temperature room at 50°C. Afterwards, the beverages were submitted and assessed by a panel of four experienced flavorists in a blind tasting by comparing Examples 1-3 with the control. The key attributes related to off-note masking power and the intensity of the lemony yellow impression were evaluated based on the scales in Tables 2 and 3, respectively. [Table 2] [Table 3]

[0044] The results for the control and Examples 1-3 are listed below (Table 4). Results were recorded as the average of the panelists' scores. [Table 4]

[0045] As shown above, Examples 1, 2, and 3 each showed improvements in masking power and lemon-yellow color compared to the control. Additionally, Example 3 (combination of saffron extract and rosemary extract) showed increased masking power and lemon-yellow color intensity compared to the control and Examples 1 and 2.

[0046] While particular embodiments of the present invention have been illustrated and described, it would be obvious to those skilled in the art that various other changes and modifications can be made without departing from the spirit and scope of the invention. All such changes and modifications that are within the scope of this invention are therefore intended to be covered in the appended claims.

Claims

1. a) at least one citrus flavor component; and b) a stabilizer comprising 1,000 ppm to 50,000 ppm of a plant extract, wherein the plant extract is an extract of saffron; A composition comprising:

2. 10. The composition of claim 1, wherein the stabilizer further comprises a second plant extract, wherein the second plant extract comprises an extract of rosemary.

3. 3. The composition of claim 2, wherein the composition comprises from 1,000 ppm to 50,000 ppm of rosemary extract.

4. 10. The composition of claim 1, wherein at least one citrus flavor component is citral.

5. a) beverage base; b) at least one citrus flavor component; c) a first stabilizer selected from extracts of saffron; and d) a second stabilizer selected from rosemary extracts 1. A citrus-flavored beverage comprising:

6. 6. The citrus-flavored beverage of claim 5, wherein the beverage is a carbonated beverage.

7. 6. The citrus flavored beverage of claim 5, wherein the extract of saffron is present in an amount from 0.1 ppm to 250 ppm.

8. 6. The citrus flavored beverage of claim 5, wherein the rosemary extract is present in an amount from 0.1 ppm to 250 ppm.

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