Emulsions containing water-insoluble functional ingredients

Abstract

The present disclosure provides emulsions comprising a sucrose ester, a second emulsifier, and a functional ingredient. Formulations of the disclosed emulsions with beverage bases are also provided. Beverages comprising the disclosed emulsions and methods for producing them are also described.

Description

[Technical Field]

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS This application claims the benefit of priority to U.S. Provisional Patent Application No. 63 / 446,114, filed February 16, 2023, the entire contents of which are incorporated by reference herein. [Background technology]

[0002] Many flavors, colors, and other such functional ingredients used in beverages and beverage processing are not water-soluble and therefore require a delivery method such as an emulsion. Traditional emulsions are often cloudy, which can be a challenging delivery method for many clear beverages. In addition, some emulsions, especially at high concentrations, can become unstable and coalesce. Therefore, it can be difficult to include certain ingredients in a beverage via an emulsion and still obtain a clear, stable product.

[0003] For example, a specific ingredient that is not water-soluble is vitamin E. Conventional vitamin E, which is produced using acacia or modified starch, has low physical stability, making it difficult to include as an ingredient in beverages. In addition, the low physical stability of vitamin E may require the addition of a bulking agent to beverage emulsions to improve stability. Commercial vitamin E emulsions exhibit physical separation at 40°C during shelf-life testing, and therefore prove difficult to use in beverages. Other water-insoluble antioxidants, such as beta-carotene, fish oil, and vitamin D, also have similar challenges when incorporated into beverages.

[0004] Additionally, some beverages may be prepared by removing ingredients stored in highly concentrated containers and then diluting them at the time the beverage is made. Storing water-insoluble ingredients in a highly concentrated emulsion form creates additional challenges when such ingredients are used in beverage formulations.

[0005] Therefore, what is needed are compositions and methods for including water-insoluble antioxidants, flavors, colors, or other such functional ingredients in beverages as stable emulsions, even at very high concentrations, without significantly affecting the clarity of the final beverage. The compositions and methods disclosed herein address these and other needs. Summary of the Invention [Means for solving the problem]

[0006] In accordance with the objectives of the disclosed materials and methods, as embodied and broadly described herein, the disclosed subject matter, in one aspect, relates to emulsions and methods of preparing and using emulsions. In one embodiment, an emulsion is disclosed that includes a first emulsion, a second emulsifier, and a functional ingredient, such as one or more of an antioxidant, a flavoring compound, a colorant, or a mouthfeel agent. The first emulsifier can be a water-soluble emulsifier, the second emulsifier can be a water-insoluble emulsifier, and the functional ingredient can be a water-insoluble antioxidant. In some embodiments, the first emulsifier can be a sucrose ester. In other embodiments, the first emulsifier can be a Quillaja saponaria extract. In further embodiments, a beverage is provided that includes the emulsion described herein.

[0007] The emulsions disclosed herein are clear and advantageously do not require bulking agents or polysorbates.Furthermore, the disclosed emulsions can have improved physical stability compared to previous emulsions, and the bioavailability of active ingredients can be improved.By using Quillaja saponaria extract or sucrose esters, stable emulsions free of polysorbates can be produced.

[0008] Other advantages will be set forth in part in the description which follows, will be in part obvious from the description, or may become apparent by practice of the aspects described hereinafter. The advantages described below will be realized and attained by means of the elements and combinations particularly pointed out in the appended claims. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive.

[0009] The details of one or more embodiments of the invention are set forth in the accompanying drawings and the description below. Other features, objects, and advantages of the invention will be apparent from the description and drawings, and from the claims.

[0010] The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate several aspects of the disclosure and, together with the description, serve to explain the principles of the disclosure. [Brief explanation of the drawings]

[0011] [Figure 1] FIG. 1 shows a schematic diagram of a process for making the emulsions described herein. [Figure 2] FIG. 2 shows a group of photographs from the vitamin E nanoemulsion experiments in Tables 1 and 2. [Figure 3] FIG. 3 shows a set of photographs from the Vitamin E nanoemulsion experiment in Table 2. [Figure 4]Figure 4 shows a series of photographs of various vitamin E nanoemulsions from Table 3. Image 1 - Sample V21 with 1.5% ascorbic acid was cloudy, had particles, and was not completely dissolved. Sample V22 with 1.5% Type 1 antifoam slightly helped reduce bubbles when compared to sample V21, but was slightly more viscous. Image 2 - Sample V22 with antifoam slightly helped reduce bubbles when compared to the control and sample V23. V22 with antifoam is cloudier than the other two samples. Image 3 - After 12 hours, the control sample was clearer, while the sample with antifoam was still cloudy and had a more yellowish color. [Figure 5] FIG. 5 shows a group of photographs of the vitamin E nanoemulsions in Table 3. [Figure 6] FIG. 6 shows a group of photographs of the vitamin E nanoemulsions in Table 4. [Figure 7] FIG. 7 shows a group of photographs of the vitamin E nanoemulsions in Table 4. [Figure 8] FIG. 8 shows a group of photographs of the vitamin E nanoemulsions in Table 5. [Figure 9] Figure 9 shows a series of photographs of various sucrose esters (SEs). Experiment V19, which contains type 3 SE, appears the most transparent. [Figure 10] FIG. 10 shows a group of photographs of the vitamin E nanoemulsions in Tables 1 to 5. [Figure 11] FIG. 11 shows photographs of various emulsion formulations after stability testing. [Figure 12A] Figure 12A shows the size distribution of freshly produced nanoemulsions containing 4-5% flavor oil. [Figure 12B] FIG. 12B shows the size distribution of nanoemulsions stored for 3 to 5 months. [Figure 13] FIG. 13 shows the change in size distribution during the freeze-thaw process for fatty acid nanoemulsions. [Figure 14]FIG. 14 shows the size distribution of freshly prepared nanoemulsions and after 2 months of storage. [Figure 15] FIG. 15 shows the size distribution of nanoemulsions before and after UHT. DETAILED DESCRIPTION OF THE INVENTION

[0012] The following description of the present disclosure is provided as a practical teaching of the present disclosure in its best currently known embodiment. Many variations and other embodiments of the present disclosure will occur to those skilled in the art to which the disclosed compositions and methods pertain, with the aid of the teachings set forth in the foregoing description and the associated drawings. Therefore, it should be understood that the present disclosure is not limited to the specific embodiments disclosed, and that variations and other embodiments are intended to be included within the scope of the appended claims. Those skilled in the art will recognize many variations and applications of the aspects described herein. These variations and applications are intended to be encompassed by the teachings of the present disclosure and encompassed by the scope of the claims herein.

[0013] Although specific terms are employed herein, they are used in a generic and descriptive sense only and not for purposes of limitation.

[0014] As will be apparent to those skilled in the art upon reading this disclosure, each of the individual embodiments described and illustrated herein has individual components and features that may be readily separated from or combined with the features of any of the other several embodiments without departing from the scope or spirit of the disclosure.

[0015] Any recited method may be carried out in the order of events recited or in any other order that is logically possible. That is, unless expressly stated otherwise, it is in no way intended that any method or aspect described herein be construed as requiring that its steps be performed in a particular order. Thus, if a method claim does not specifically state in the claim or description that the steps are limited to a particular order, no order is intended to be implied in any way. This applies to all possible, non-specific bases for interpretation, including matters such as the interrelationship of the arrangement of steps or operational flow, the simple meaning derived from grammatical structure and punctuation, or the number and type of aspects described in the specification.

[0016] It should also be understood that the terms used herein are merely for the purpose of describing particular embodiments and are not intended to be limiting. Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art to which the disclosed compositions and methods belong. It can be further understood that terms, such as those defined in commonly used dictionaries, should be interpreted as having a meaning consistent with their meaning in the context of this specification and related art, and should not be interpreted in an abstract or overly formal sense unless expressly defined herein.

[0017] Prior to describing various aspects of this disclosure, the following definitions are provided and shall be used unless otherwise indicated. Other terms may be defined elsewhere in this disclosure.

[0018] definition In this specification, and in the claims that follow, reference will be made to a number of terms that shall be defined to have the following meanings.

[0019] As used herein, "comprising" should be interpreted as specifying the presence of the specified features, integers, steps, or components as stated, but does not exclude the presence or addition of one or more features, integers, steps, or components, or groups thereof. Moreover, the terms "by," "comprising," "comprises," "comprised of," "including," "includes," "included," "involving," "involves," "involved," and "such as" are each used in an open, non-limiting sense and may be used interchangeably. Furthermore, the term "comprising" is intended to include embodiments and aspects encompassed by the terms "consisting essentially of" and "consisting of." Similarly, the term "consisting essentially of" is intended to include embodiments encompassed by the term "consisting of."

[0020] As used in the specification and the appended claims, the singular forms "a," "an," and "the" include plural referents unless the context clearly indicates otherwise. Thus, for example, reference to a "compound" or a "composition" includes, but is not limited to, reference to two or more such compounds or compositions, and the like.

[0021] As used herein, the term "substantially free," when used in the context of a composition or component of a composition that is substantially free, is intended to refer to an amount of the specified material of about 1% by weight or less, e.g., less than about 0.5% by weight, less than about 0.1% by weight, less than about 0.05% by weight, or less than about 0.01% by weight, based on the total weight of the composition.

[0022] It is understood that throughout this specification, the identifiers "first" and "second" are used merely to aid in distinguishing between various components and steps of the disclosed subject matter. The identifiers "first" and "second" are not intended to imply any particular order, amount, preference, or importance to the components or steps modified by these terms.

[0023] It should be noted that ratios, concentrations, amounts, and other numerical data may be expressed herein in a range format. It will be further understood that the endpoints of each of the ranges are significant not only in relation to the other endpoint, but also independently of the other endpoint.

[0024] composition Provided herein are emulsions that include a sucrose ester, a secondary emulsifier, and an antioxidant.

[0025] "Emulsion" is used herein to mean any heterogeneous system containing a liquid dispersed phase and a continuous phase. The term is not intended to be limited by the particular size of the dispersed phase droplets or particles. As used herein, the term "emulsion" includes microemulsions and nanoemulsions unless otherwise specified.

[0026] "Dispersed phase" refers to the phase that exists as liquid particles. In the context of an oil-in-water emulsion, the dispersed phase is an "oil." Examples of oils suitable for use herein are one or more saturated or polyunsaturated fatty acids (PUFAs) or salt or ester derivatives thereof, as described elsewhere herein. The fatty acids can be in the free acid form, salt form, triacylglycerol ester form, phytosterol ester and / or methyl ester form or ethyl ester form, and the term "oil" can include any one or more of these forms.

[0027] "Continuous phase" refers to the liquid that surrounds the dispersed phase or liquid particles in an emulsion. The dispersed phase is immiscible in the continuous phase.

[0028] emulsifier Emulsifiers used in the compositions and methods disclosed herein, as well as in other food products, contain additives that stabilize the dispersion of a dispersed phase in a continuous phase. Many emulsifiers are derived from algae, particularly algin, carrageenan, and agar. Lecithin (such as that found in egg yolk) is also used as an emulsifier. Emulsifiers can contain a hydrophobic portion, such as a long fatty chain, and a hydrophilic portion, such as a carboxylic acid, ester, ether, alcohol, amine, or phosphate, which can be either charged or uncharged. Emulsifiers are therefore often amphiphilic. The hydrophobic portion of the emulsifier dissolves in the oil phase, and the hydrophilic portion dissolves in the aqueous phase, forming a dispersion of small oil droplets. Thus, emulsifiers can stabilize oil-in-water emulsions, uniformly dispersing oil-soluble flavor compounds throughout the product, preventing large ice crystal formation in frozen products, and improving product volume, uniformity, and fineness. In some embodiments, the emulsifier is in the continuous or dispersed phase.

[0029] Emulsifiers can be natural or synthetic. One type of natural emulsifier is a hydrocolloid, which includes locust bean gum, guar gum, gellan gum, carrageenan, pectin, and starch, while animal-sourced hydrocolloids include chitosan, which is produced from crustacean shells.

[0030] Suitable emulsifiers can also include PEG derivatives with similar properties, such as PEG derivatives of sterols, e.g., cholesterol or sitosterol, and PEG derivatives of other fat-soluble vitamins, such as some forms of vitamin A (e.g., retinol) or vitamin D (e.g., vitamins D1-D5).

[0031] First emulsifier In some embodiments, a primary emulsifier is used in the disclosed compositions. The primary emulsifier can be a water-soluble emulsifier. Thus, the primary emulsifier is found primarily in the continuous phase of the disclosed emulsions. The primary emulsifier can be present in the disclosed emulsions at 0.5 to 10 wt.%. For example, the primary emulsifier can be present at 0.5, 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 5.5, 6, 6.5, 7, 7.5, 8, 8.5, 9, 9.5, or 10 wt.%, with any of the specified values ​​being upper or lower endpoints, as appropriate.

[0032] In one embodiment, the first emulsifier can be a sucrose ester. As used herein, sucrose ester is a type of emulsifier. Sucrose esters can be derived from natural sources or synthetically produced. Natural sources from which sucrose esters can be derived include, but are not limited to, Physalis species, Bidens parviflora, Nicotiana tabacum, Equisetum hiemale L., or any combination thereof. Sucrose esters can be synthetically produced by methods including transesterification. In some embodiments, sucrose esters can affect physiological activities such as anti-inflammatory activity, cytotoxic activity, antioxidant activity, or microbial activity. In further embodiments, types of sucrose esters can include sucrose monoesters, sucrose diesters, sucrose triesters, sucrose tetraesters, sucrose pentaesters, sucrose hexaesters, sucrose heptaesters, sucrose octaesters, or any combination thereof. In some examples, the sucrose ester can have the formula: [ka] wherein each R, independently of the others, is a fatty acid ester moiety or H, but not all R are H. In certain embodiments, one or more R groups are -C(O)C 12 ~C 22In certain embodiments, the sucrose ester can include a sucrose monoester, i.e., one R is a fatty acid ester moiety (—C(O)C 12 ~C 22 alkenyl and / or alkenyl groups), and all other R are H.

[0033] In another example, the first emulsifier can be Quillaja saponaria extract. Quillaja saponaria, also known as soap tree or soap tree, is an evergreen tree native to central Chile in the warm temperate zone. An aqueous extract from the inner bark of Quillaja saponaria can be prepared. Some examples of Quillaja saponaria extracts can include p-coumaroyl sucrose esters.

[0034] Secondary emulsifier In the disclosed emulsions, a secondary emulsifier is used in combination with a primary emulsifier. The secondary emulsifier can be a water-insoluble, oil-soluble emulsifier. Thus, the secondary emulsifier is found primarily in the dispersed phase of the disclosed emulsions. The secondary emulsifier can be present in the disclosed emulsions at 0.1 to 2 wt.%. For example, the secondary emulsifier can be present at 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1, 1.25, 1.5, and 2 wt.%, with any of the specified values ​​being upper or lower endpoints, as appropriate.

[0035] In some embodiments, the second emulsifier can include lecithin. In further embodiments, the lecithin is derived from a plant. In certain embodiments, the plant is of the genus Helianthus. In certain embodiments, the plant is Helianthus annuus. In other embodiments, the lecithin can be derived from soybeans, egg yolk, liver, dairy products, meat, avocado, cabbage, or any mixture thereof.

[0036] As used herein, lecithin is a type of emulsifier. Lecithin can include acetone-insoluble phosphatides, which include phosphatidylcholine, phosphatidylethanolamine, and phosphatidylinositol in combination with other substances such as triglycerides, fatty acids, and carbohydrates. Depending on the purification grade of the lecithin and the fractionation used, the lecithin can contain any of these components in various ratios and combinations. In some embodiments, the lecithin can be oil-free, in which most triglycerides and fatty acids are removed, and the lecithin contains 90% or more phosphatides. Lecithin can be prepared from oil-containing seeds used in foods, including, but not limited to, soybeans. In some embodiments, the lecithin can be prepared from animal sources.

[0037] Types of lecithin include, but are not limited to, soy lecithin, sunflower lecithin, canola lecithin, animal fat lecithin, fish lecithin, egg lecithin, milk lecithin, meat lecithin, liver lecithin, corn lecithin, avocado lecithin, and cabbage lecithin. Soy lecithin is derived from soybeans, while sunflower lecithin is derived from sunflowers, including, but not limited to, Helianthus annuus, also known as common sunflower.

[0038] The secondary emulsifier can be used with the primary emulsifier in a ratio of 1:1. In other examples, the ratio of secondary emulsifier to primary emulsifier can be from 1:10 to 10:1, e.g., 1:10, 2:10, 3:10, 4:10, 5:10, 6:10, 7:10, 8:10, 9:10, 10:1, 10:2, 10:3, 10:4, 10:5, 10:6, 10:7, 10:8, or 10:9, and any of the specified values ​​can be the upper or lower endpoint of a range.

[0039] functional ingredients The disclosed emulsions can have a variety of materials in the dispersed phase. Typically, such dispersed phase materials are hydrophobic materials such as oils and fats and their derivatives. In certain embodiments, the dispersed phase comprises a beverage functional ingredient. Examples of such functional ingredients include, but are not limited to, antioxidants, flavors, colors, and mouth feel enhancers. Further examples of suitable functional ingredients are disclosed herein. Furthermore, it is understood that some components can have more than one function; for example, a compound can be an antioxidant and also a flavor, a compound can be a flavor and also a colorant, etc. Furthermore, multiple functional ingredients disclosed herein can be used together in the disclosed emulsions.

[0040] The water-insoluble functional ingredient can be present in the disclosed emulsions from 1 to 10 wt. %. For example, the water-insoluble antioxidant can be present from 1, 2, 3, 4, 5, 6, 7, 8, 9, or 10 wt. % and up, and any of the specified values ​​can be upper or lower endpoints, as appropriate.

[0041] antioxidants Antioxidants can reduce oxidative damage by reacting with free radicals, inhibiting the activity or expression of enzymes that produce free radicals, or increasing the activity or expression of antioxidant enzymes in cells. Free radicals are part of a group of molecules called reactive oxygen species (ROS), reactive nitrogen species (RNS), and reactive sulfur species (RSS). Reactive oxygen species are the result of biological oxidation, and high levels of reactive oxygen species can cause significant cellular damage in the body. More specifically, this damage can contribute to diseases including, but not limited to, inflammatory diseases, cardiovascular disease, cancer, diabetes, and Alzheimer's disease. Antioxidants can prevent the oxidation of molecules inside cells, which in turn reduces the accumulation of free radicals in the body and helps prevent damage in the body.

[0042] In the disclosed emulsions, the antioxidant can be a water-insoluble antioxidant. In some embodiments, the antioxidant includes vitamin C, vitamin E, fish oil, vitamin D, and carotenoids (e.g., beta-carotene). The antioxidant can also include flavonoids, tannins, phenols, and lignans. In some embodiments, the antioxidant includes CoQ 10 The antioxidant may be a lipid-soluble derivative of a more polar antioxidant such as tocopherol, ascorbyl fatty acid esters (e.g., ascorbyl palmitate), plant extracts (e.g., rosemary oil, sage oil, and oregano oil), algae extracts, or synthetic antioxidants (e.g., BHT, TBHQ, ethoxyquin, alkyl gallates, hydroquinone, tocotrienols). In further examples, the antioxidant may be present in either the continuous and / or dispersed phase.

[0043] In other examples, some water-soluble antioxidants, such as ascorbic acid and its salts, can be present in the continuous phase as well.

[0044] Vitamin E In some embodiments, the antioxidant can include vitamin E. In further embodiments, the vitamin E includes D-α-tocopherol. In further embodiments, the D-α-tocopherol is derived from sunflower oil, soybean oil, or any combination thereof. In certain embodiments, the vitamin E includes DL-α-tocopheryl acetate. In certain embodiments, the emulsion includes 4.5% DL-α-tocopheryl acetate by weight of the emulsion.

[0045] Vitamin E is a kind of antioxidant. Vitamin E is a fat-soluble vitamin that can act as an antioxidant and remove free electrons such as free radicals that can damage cells. Vitamin E can also improve immune function and prevent blood clots from forming in the arteries of the heart. Vitamin E can protect cells from damage caused by free radicals and reduce the production of free radicals in certain situations. Vitamin E can be found in various foods, can be added to other foods, or can be used in commercial products as a supplement. In some embodiments, the dispersed phase of the emulsion comprises vitamin E.

[0046] Although there are several forms of vitamin E, α-tocopherol is the only form of vitamin E used by the human body. α-Tocopherol can be used by the human body to meet adequate nutritional requirements. α-Tocopherol may be prescribed for dietary supplementation in individuals who may exhibit vitamin E deficiency. One specific stereoisomer of α-tocopherol is D-α-tocopherol, which is the naturally occurring structure of α-tocopherol and may exhibit the greatest bioavailability of all α-tocopherol stereoisomers.

[0047] D-α-tocopherol has the following formula: [ka]

[0048] DL-α-tocopheryl acetate is a synthetic racemic mixture of α-tocopherol. DL-α-tocopheryl acetate is less bioavailable and more potent than D-α-tocopherol. In some embodiments, DL-α-tocopheryl acetate is produced synthetically from petrochemicals.

[0049] DL-α-tocopheryl acetate has the formula: [ka]

[0050] The water-insoluble antioxidant can be present in the disclosed emulsions from 1 to 10 wt. %. For example, the water-insoluble antioxidant can be present from 1, 2, 3, 4, 5, 6, 7, 8, 9, or 10 wt. % or more, and any of the specified values ​​can be upper or lower endpoints, as appropriate.

[0051] Flavors / Flavored Oils. One or more flavors can be used as the dispersed phase of the disclosed emulsion. Flavors suitable for the disclosed emulsions can be water-insoluble and can be selected from synthetic flavors, flavoring oils, and oil extracts derived from plants, leaves, flowers, fruits, and combinations thereof. Examples of suitable flavors include natural cinnamon oil, peppermint oil, clove oil, bay oil, and thyme oil, as well as artificial, natural, or synthetic fruit flavors such as vanilla oil, chocolate oil, coffee oil, cocoa oil, and citrus oils, including lemon, lime, orange, grape, and grapefruit, as well as fruit essences, including apple, pear, peach, strawberry, watermelon, raspberry, cherry, plum, pineapple, and apricot. Botanical flavors can be used, including, for example, tea (black tea, white tea, rooibos tea (red tea), and green tea), aloe vera, guarana, ginseng, ginkgo, hawthorn, hibiscus, and rosehip. The flavor can also include a blend of various flavors. Still other exemplary flavor compounds include allyl caproate, benzaldehyde, ethyl butyrate, limonene, citral, geranyl acetate, neryl acetate, octanal, nonanal, decanal, vanillin, ocimene, alpha-ionone, beta-ionone, maltol, furaneol, gamma-decalactone, gamma-octalactone, ethyl acetate, linalool, hexyl acetate, cinnamaldehyde, citronellal, nerol, geraniol, alpha terpineol, valencene, (E,Z)-2,6-nonadienal, and (E)-2-nonenal.

[0052] Flavors can be present in the disclosed emulsions from 1 to 10% by weight. For example, flavors can be present from 1, 2, 3, 4, 5, 6, 7, 8, 9, or 10% by weight, and any of the specified values ​​can be upper or lower endpoints, as appropriate.

[0053] coloring agent One or more colorants can be used as the dispersed phase of the disclosed emulsions. Suitable colorants for the disclosed emulsions include FD&C dyes (e.g., Yellow #5, Blue #2, Red #40). Riboflavin and 13-carotene can also be used. In addition, other natural colorants can be utilized, including extracts of fruits, vegetables, and / or plants, such as grape, black currant, aronia, carrot, beetroot, red cabbage, and hibiscus.

[0054] The colorant can be present in the disclosed emulsions from 1 to 10% by weight. For example, the colorant can be present from 1, 2, 3, 4, 5, 6, 7, 8, 9, or 10% by weight, and any of the specified values ​​can be an upper or lower endpoint, as appropriate.

[0055] Texture improver One or more texture-improving agents can be used in the disclosed emulsions. In certain embodiments, the texture-improving agent is at least one fatty acid. The at least one fatty acid can be a single fatty acid or multiple fatty acids.

[0056] As used herein, "fatty acid" refers to any straight-chain monocarboxylic acid, including saturated fatty acids, unsaturated fatty acids, long-chain fatty acids, medium-chain fatty acids, short-chain fatty acids, fatty acid precursors (including omega-9 fatty acid precursors), and esterified fatty acids. As used herein, "long-chain polyunsaturated fatty acid" refers to any polyunsaturated carboxylic acid or organic acid with a long aliphatic tail. As used herein, "omega-3 fatty acid" refers to any polyunsaturated fatty acid having its first double bond in the third carbon-carbon bond from the methyl end of its carbon chain. In certain embodiments, omega-3 fatty acids may include long-chain omega-3 fatty acids. As used herein, "omega-6 fatty acid" refers to any polyunsaturated fatty acid having its first double bond in the sixth carbon-carbon bond from the methyl end of its carbon chain.

[0057] The omega-3 fatty acid suitable for use herein can be derived from, for example, algae, fish, animals, plants or combinations thereof.Examples of suitable omega-3 fatty acids include, but are not limited to, linolenic acid, alpha-linolenic acid, eicosapentaenoic acid, docosahexaenoic acid, stearidonic acid, eicosatetraenoic acid and combinations thereof.In some embodiments, suitable omega-3 fatty acids can be provided as fish oil (for example, menhaden oil, tuna oil, salmon oil, bonito oil and cod oil), microalgae omega-3 oil or combinations thereof.

[0058] The texture-enhancing agent can be present in the disclosed emulsions from 1 to 10% by weight. For example, the texture-enhancing agent can be present from 1, 2, 3, 4, 5, 6, 7, 8, 9, or 10% by weight, and any of the specified values ​​can be upper or lower endpoints, as appropriate.

[0059] Beverage base The disclosed formulations include the emulsions disclosed herein with a beverage base as the continuous phase. The beverage base is reconstituted with a diluent (such as water) to form a beverage. The beverage base can be a syrup, concentrate, or other form of liquid containing concentrated ingredients used in the production of beverages. Suitable beverage bases will typically have a dilution and reconstitution ratio of from 5:1 to 500:1, for example, from 15:1 to 400:1, from 30:1 to 300:1, from 49:1 to 151:1, more particularly, 50:1, 55:1, 60:1, 65:1, 70:1, 75:1, 76:1, 80:1, 85:1, 90:1, 95:1, 100:1, 105:1, 110:1, 115:1, 120:1, 125:1, 126:1, 130:1, 135:1, 140:1, 145:1, 150:1, 151:1, and any of the specified ratios can be the upper or lower endpoint of a range of ratios. The viscosity of the beverage base can range from about 1 to about 10,000 centipoise, typically greater than 100 centipoise when chilled.

[0060] The disclosed emulsions can be present in the beverage base at 0.15 to 30% by weight, for example, 0.5, 1, 2, 5, 10, 15, or 30% by weight, and any specified value can be the upper or lower endpoint of a range.

[0061] Microemulsion A microemulsion is a thermodynamically stable emulsion. In some embodiments, the emulsion is a microemulsion. Microemulsion is used to refer to a specific type of emulsion in which the particles or droplets in the dispersed phase are less than 100 nanometers in size.

[0062] In some embodiments, emulsions can have an average particle size of 100 nm or less, 90 nm or less, 80 nm or less, 70 nm or less, 60 nm or less, 50 nm or less, 40 nm or less, 30 nm or less, 20 nm or less, or 10 nm or less. In further embodiments, emulsions can have an average particle size of 100 nm to 90 nm, 100 nm to 80 nm, 100 nm to 70 nm, 100 nm to 60 nm, 100 nm to 50 nm, 100 nm to 40 nm, 100 nm to 30 nm, 100 nm to 20 nm, 100 nm to 10 nm, or 100 nm to 1 nm. In certain embodiments, emulsions can have an average particle size of 60 nm to 100 nm.

[0063] Nanoemulsion A nanoemulsion is a thermodynamically unstable emulsion. In some embodiments, the emulsion is a nanoemulsion. Nanoemulsion is used to refer to a specific type of emulsion in which the size of the particles or droplets in the dispersed phase is typically less than 0.1 μm or less than 100 nanometers. The size of the droplets of the particles in the dispersed phase disclosed herein can be measured by dynamic light scattering.

[0064] In some embodiments, emulsions can have an average particle size of 100 nm or less, 90 nm or less, 80 nm or less, 70 nm or less, 60 nm or less, 50 nm or less, 40 nm or less, 30 nm or less, 20 nm or less, or 10 nm or less. In further embodiments, emulsions can have an average particle size of 100 nm to 90 nm, 100 nm to 80 nm, 100 nm to 70 nm, 100 nm to 60 nm, 100 nm to 50 nm, 100 nm to 40 nm, 100 nm to 30 nm, 100 nm to 20 nm, 100 nm to 10 nm, or 100 nm to 0 nm. In certain embodiments, the emulsions can have an average particle size of 0 to 10 nm, 0 to 20 nm, 0 to 30 nm, 0 to 40 nm, 0 to 50 nm, 0 to 60 nm, 0 to 70 nm, 0 to 80 nm, 0 to 90 nm, or 0 to 100 nm. In certain embodiments, the emulsions can have an average particle size of 0 to 10 nm, 10 to 20 nm, 20 to 30 nm, 30 to 40 nm, 40 to 50 nm, 50 to 60 nm, 60 to 70 nm, 70 to 80 nm, 80 to 90 nm, or 90 to 100 nm. In some embodiments, the emulsions can have an average particle size of 0 to 25 nm, 25 to 50 nm, 50 to 75 nm, or 75 to 100 nm.

[0065] In further embodiments, the emulsions may have an average particle size of 50 nm to 52 nm, 52 nm to 54 nm, 54 nm to 56 nm, 56 nm to 58 nm, or 58 nm to 60 nm. In certain embodiments, the emulsions may have an average particle size of 50 nm to 55 nm or 55 nm to 60 nm. In certain embodiments, the emulsions may have an average particle size of 50 nm to 51 nm, 50 nm to 52 nm, 50 nm to 53 nm, 50 nm to 54 nm, 50 nm to 55 nm, 50 nm to 56 nm, 50 nm to 57 nm, 50 nm to 58 nm, 50 nm to 59 nm, or 50 nm to 60 nm.

[0066] stability The disclosed compositions can be stable emulsions. Stability can refer to various physical changes that can occur in food products, including beverages, and affect the quality of the food product. These physical changes can include changes such as melting, crystallization, phase separation, or any combination thereof. In some examples, stable beverages can include, for example, particle-stabilized, emulsion-stabilized, or protein-stabilized beverages. A beverage is particle-stabilized when particles, such as pulp, cocoa particles, and minerals, are uniformly suspended throughout the beverage. A beverage is emulsion-stabilized when there is no ring of oil or fat at the top of the beverage container or bottle. A beverage is protein-stabilized when the proteins in the beverage do not aggregate or precipitate, and the beverage exhibits a smooth texture. In further examples, stability can also include texture stabilization, which, in addition to the types of stabilization discussed above, includes a uniform viscosity and appearance throughout the beverage. Homogeneous viscosity and appearance can include, but are not limited to, no gel point or lumps, no clumping, no phase separation, no viscosity gradients, no layering and / or no clarification.

[0067] In some examples, the emulsion can be stable for at least 8 weeks at a temperature of 40° C. without forming a ring or separating. In certain examples, the emulsion is stable for longer than 8 weeks, e.g., 9, 10, 11, or 12 weeks, at a temperature of 40° C. without forming a ring or separating. Furthermore, the emulsion can be stable for 8 weeks at a temperature of 40° C. and at a concentration of 150 times the recommended daily requirement in a beverage concentrate.

[0068] transparent In some embodiments, the emulsions are transparent. "Transparent" is used herein to refer to a characteristic of the disclosed emulsions. Emulsion transparency can be measured by various methods. However, unless otherwise specified, emulsions having an absorbance of less than about 0.1 A at 400 nm for a 1.3 cm thick sample are considered transparent. A nearly transparent emulsion has an absorbance of 0.3 A to about 0.1 A when measured at 400 nm for a 1.3 cm sample.

[0069] Polysorbate In some embodiments, the emulsion is substantially free of polysorbates. Polysorbates are oily liquids derived from PEGylated sorbitan (a derivative of sorbitol) esterified with fatty acids. Examples of suitable polysorbates include polysorbate 20 (Tween 20 or polyoxyethylene (20) sorbitan monolaurate), polysorbate 40 (Tween 40 or polyoxyethylene (20) sorbitan monopalmitate), polysorbate 60 (Tween 60 or polyoxyethylene (20) sorbitan monostearate), and polysorbate 80 (Tween 80 or polyoxyethylene (20) sorbitan monooleate). The number following the polyoxyethylene moiety refers to the total number of oxyethylene -(CHCHO)- groups found in the molecule. The number following the polysorbate moiety relates to the type of fatty acid associated with the polyoxyethylene sorbitan portion of the molecule. Monolaurate is designated by 20, monopalmitate by 40, monostearate by 60, and monooleate by 80.

[0070] bulking agent In some embodiments, the emulsion is substantially free of a bulking agent. A bulking agent is a density modifier that includes a lipophilic compound having a specific gravity higher than that of water. Types of bulking agents include, but are not limited to, brominated vegetable oil, dammar gum, ester gum, and sucrose acetate isobutyrate. In some preferred embodiments, no bulking agents are used in the disclosed compositions and methods.

[0071] Antifoaming agent In some examples, emulsions disclosed herein can have an antifoaming agent present at 0.1 to 2 wt. % of the antifoaming agent, e.g., 0.1, 0.3, 0.5, 0.7, 1, 1.3, 1.5, 1.7, or 2 wt. %, where any of the specified values ​​can be the upper or lower endpoint of a range.

[0072] polydispersity index In some embodiments, the emulsion has a polydispersity index of 0.100 to 0.150. In further embodiments, the emulsion has a polydispersity of 0.120 to 0.130. The polydispersity index (PDI) is a measure of the heterogeneity of a sample based on size. Polydispersity can arise due to size distribution in a sample or agglomeration or aggregation of the sample during isolation or analysis. The formula for calculating PDI is as follows:

number

[0073] In some embodiments, the emulsions can have a polydispersity index of 0.100 to 0.110, 0.110 to 0.120, 0.120 to 0.130, 0.130 to 0.140, or 0.140 to 0.150. In further embodiments, the emulsions can have a polydispersity index of 0.100 to 0.110, 0.100 to 0.120, 0.100 to 0.130, 0.100 to 0.140, or 0.100 to 0.150. In certain embodiments, the emulsions can have a polydispersity index of 0.100 to 0.125 or 0.125 to 0.150.

[0074] In some embodiments, the emulsions can have a polydispersity index of 0.120-0.121, 0.121-0.122, 0.122-0.123, 0.123-0.124, 0.124-0.125, 0.125-0.126, 0.126-0.127, 0.127-0.128, 0.128-0.129, or 0.129-0.130. In further embodiments, the emulsions can have a polydispersity index of 0.120-0.122, 0.122-0.124, 0.124-0.126, 0.126-0.128, or 0.128-0.130. In certain examples, the emulsion can have a polydispersity index of 0.120 to 0.125 or 0.125 to 0.130.

[0075] Also provided herein are beverages comprising the emulsions described herein. Beverages include types of drinks such as soft drinks, tea, juice, coffee, sports drinks, enhanced water, soda water, and other beverages. In some embodiments, the beverages are chilled. In further embodiments, the beverages may be carbonated. In certain embodiments, the beverages may include flavoring materials such as flavor syrups or sweeteners. In the beverages, the continuous phase may be the aqueous phase. Other ingredients, such as colorants, flavors, electrolytes, amino acids, caffeine, sweeteners, or any combination thereof, may also be present, e.g., dissolved, in the aqueous phase.

[0076] Although a number of embodiments of the present disclosure have been described, it will be understood that various modifications may be made without departing from the spirit and scope of the invention. Accordingly, other embodiments are within the scope of the following claims.

[0077] By way of non-limiting illustration, examples of certain specific embodiments of the present disclosure are set forth below.

[0078] How to use The formulations disclosed herein and cartridges containing them can be used in beverage dispensing devices. A diluent such as water or carbonated water can be mixed with the formulation in the cartridge at a reconstitution ratio of 3:1 to 1000:1, for example, 15:1 to 400:1, 30:1 to 300:1, 49:1 to 151:1, or more particularly, 5:1, 10:1, 50:1, 55:1, 60:1, 65:1, 70:1, 75:1, 76:1, 80:1, 85:1, 90:1, 95:1, 100:1, 105:1, 110:1, 115:1, 120:1, 125:1, 126:1, 130:1, 135:1, 140:1, 145:1, 150:1, 151:1, and any of the specified ratios can be the upper or lower endpoint of a range of ratios. In some particular examples, the reconstitution ratio of the emulsion can be 5:1, 30:1, 76:1, 126:1, or 151:1.

[0079] A pump or metering device in the beverage dispenser may be removably and fluidically coupled to a cartridge containing the formulation to replenish the nozzle with emulsion. The pump or metering device may dispense the formulation at a dosage of 0.01% to 6% (e.g., 1%) of emulsion per volume of final beverage dispensed from the beverage dispenser. In certain embodiments, the beverage dispenser may include two cartridges with the formulation, each coupled to a corresponding pump or metering device to dispense the formulation to the nozzle at a total dosage of, for example, 2% of emulsion per volume of final beverage dispensed from the beverage dispenser. Other dosages of emulsion, such as 0.01% to 6%, may be used. In some embodiments, the emulsion loading of the final beverage may be 0.01%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, or 6%, and any specified value may be the upper or lower endpoint of a range.

[0080] The final beverage can be dispensed from the beverage dispenser by dispensing the formulation in the cartridge with a diluent, such as water or carbonated water, with or without adding any supplemental sweetener or flavor components to the final beverage. For example, the beverage can be dispensed from the beverage dispenser by simply dispensing the formulation in the cartridge with water or carbonated water. In various implementations, the final beverage can be dispensed from the beverage dispenser by dispensing the formulation in the cartridge with one or more other beverage components and water or carbonated water. The other beverage components can include one or more sweeteners and / or non-sweetener-based flavor components that are microingredients. The sweetener may be selected from one or more nutritive or non-nutritive sweeteners, such as liquid sugar, HFCS ("High Fructose Corn Syrup"), FIS ("Fully Inverted Sugar"), MIS ("Medium Inverted Sugar"), erythritol, aspartame, Ace-K, steviol glycosides (e.g., Reb A, Reb M), sucralose, saccharin, or combinations thereof, as well as other flavor and sweetener ingredients. The non-sweetener flavor component may be selected from one or more flavors of cherry, grape, lemon, lime, orange, peach, raspberry, strawberry, vanilla, or combinations thereof. In certain embodiments, the beverage dispensing device may dispense unsweetened, unflavored beverages; sweetened, unflavored beverages; sweetened, flavored beverages; or unsweetened, flavored beverages.

[0081] Described herein are exemplary systems and methods for dispensing beverages in a beverage dispensing system (e.g., Coca-Cola®; Freestyle®). For example, the beverage dispensing system (which may include one or more macro-ingredients and one or more micro-ingredients) combines macro-ingredients (e.g., sweeteners, water, or carbonated water) and micro-ingredients (e.g., high-intensity sweeteners, flavorings, food acids, or additives) to create a final beverage. Such micro-dosing capabilities may increase the dispensing capacity of the beverage dispensing system to deliver a wide variety of beverages and improve the quality of beverages dispensed by the beverage dispensing system, including coffee beverages dispensed using the formulations disclosed herein.

[0082] As typically described, macroingredients may have reconstitution ratios ranging from undiluted (undiluted) to about 6:1 (but typically less than about 10:1). As used herein, reconstitution ratio refers to the ratio of diluent (e.g., water or carbonated water) to beverage ingredients. Thus, a macroingredients having a 5:1 reconstitution ratio refers to a macroingredients that will be dispensed and mixed in the final beverage at 5 parts diluent per 1 part macroingredients. Many macroingredients may have reconstitution ratios ranging from about 3:1 to 10:1, including reconstitution ratios of 4.5:1, 4.75:1, 5:1, 5.25:1, 5.5:1, 6:1, and 8:1.

[0083] Macro-ingredients may include sweeteners such as liquid sugar, HFCS ("high fructose corn syrup"), FIS ("full invert sugar"), MIS ("medium invert sugar"), medium-calorie sweeteners or high-intensity sweetener blends composed of nutritive and non-nutritive sweeteners, and other such nutritive sweeteners that are difficult to pump and accurately meter at concentrations higher than about 10:1, especially after cooling to standard beverage dispensing temperatures of approximately 35-45° F. Erythritol sweetener may also be considered a macro-ingredient sweetener when used as the primary sweetener source for beverages, although erythritol is typically blended with other sweetener sources and used in solution at higher reconstitution ratios, as described below, and may be considered a micro-ingredient.

[0084] Macro-ingredients may also include traditional BIB ("Bag-in-Box") flavor syrups (e.g., COCA-COLA® Bag-in-Box Syrup), which, when dispensed, contain all of the sweeteners, flavors, and acids for the final beverage to be mixed with a diluent source such as plain or carbonated water in a diluent-to-syrup ratio of approximately 3:1 to 6:1. Other typical macro-ingredients may include concentrated extracts, purees, juice concentrates, dairy products or concentrates, soy concentrates, and rice concentrates.

[0085] Macro-ingredients may also include macro-ingredient-based products. Such macro-ingredient-based products may include sweeteners and some flavorings, acids, and other common components common to a variety of final beverages. However, one or more other beverage components (either micro-ingredients or macro-ingredients described herein) other than the diluent will be dispensed and mixed with the macro-ingredient-based product to produce a particular final beverage. In other words, a macro-ingredient-based product may be dispensed and mixed with a first micro-ingredient non-sweetener-based flavor component to produce a first final beverage. The same macro-ingredient-based product may be dispensed and mixed with a second micro-ingredient non-sweetener-based flavor component to produce a second final beverage.

[0086] The macro-ingredients described above can be stored in conventional bag-in-box containers, in a dispenser, near the dispenser, and / or remotely from the dispenser. The viscosity of the macro-ingredients can range from about 1 to about 10,000 centipoise, typically greater than 100 centipoise when chilled. Other types of macro-ingredients can be used herein.

[0087] Micro-ingredients can have reconstitution ratios in the range of about 10:1 or greater. Specifically, many micro-ingredients can have reconstitution ratios in the range of about 20:1 to 50:1, 100:1, 300:1, 500:1, 1000:1, or greater. The viscosity of micro-ingredients typically ranges from about 1 to about 6 centipoise, but can vary from this range. In some cases, the viscosity of micro-ingredients can be 40 centipoise or less. Examples of micro-ingredients include natural or artificial flavors; flavor additives; natural or artificial colors; artificial sweeteners (high-intensity, non-nutritive, etc.); anti-foaming agents; non-nutritive ingredients; additives for acidity control, e.g., citric acid or potassium citrate; functional additives such as vitamins, minerals, herbal extracts, nutritional supplements, and similar types of ingredients. A variety of acids can be used in micro-ingredients, including acidulant concentrates such as phosphoric acid, citric acid, malic acid, or any other such common acidulant. Various types of alcohols can be used as either macro or micro components. The micro components can take the form of liquids, gases, or powders (and / or combinations thereof, including soluble and suspended components in various media, including water, organic solvents, and oils). Other types of micro components can be used herein.

[0088] Typically, micro-ingredients for a final beverage product include separately stored non-sweetened beverage component concentrates that comprise the flavor components of the final beverage. Non-sweetened beverage component concentrates do not serve as the primary sweetener source for the final beverage and do not contain added sweeteners, although some non-sweetened beverage component concentrates may have sweet-tasting flavor components or flavor components that are perceived as sweet. These non-sweetened beverage component concentrates may include flavor acidulant concentrates and acidulant-degradable (or non-acidic) concentrated components, such as those described in commonly owned U.S. Patent No. 10,631,558, entitled "Methods and Apparatus for Making Compositions Comprising Acid and Acid Degradable Component and / or Compositions Comprising a Plurality of Selectable Components," the entire contents of which are incorporated herein by reference. As noted above, micro-ingredients can have reconstitution ratios in the range of about 10:1 or greater, and micro-ingredients for separately stored non-sweetened beverage component concentrates that make up the flavor components of the final beverage typically have reconstitution ratios in the range of 10:1, 30:1, 49:1, 50:1, 75:1, 100:1, 150:1, 300:1, 500:1, 1000:1 or greater.

[0089] For example, the non-sweetened flavor components of a final soft drink beverage can be provided by a first non-sweetened beverage component concentrate and a second non-sweetened beverage component concentrate stored separately. The first non-sweetened beverage component concentrate can include an acidulant-concentrating component of the final soft drink beverage, such as phosphoric acid. The second non-sweetened beverage component concentrate can include an acidulant-degrading concentrated component of the final soft drink beverage, such as a flavor oil, that would react with the phosphoric acid or other acidulant-concentrating component stored separately in the first non-sweetened beverage component concentrate and affect the taste and shelf life of the non-sweetened beverage component concentrate if stored together. Although the second non-sweetened beverage component concentrate does not include the acidulant-concentrating component (e.g., phosphoric acid) of the first non-sweetened beverage component concentrate, the second non-sweetened beverage component concentrate can still be a highly acidic beverage component solution (e.g., pH less than 4.6). In some embodiments, the non-sweetened flavor component concentrates of the final beverage may be provided from a single non-sweetened beverage component concentrate.

[0090] The final beverage may have multiple non-sweetening concentrated components of flavor other than the final beverage's acidic concentrated component. For example, the non-sweetening flavor components of a cherry soft drink final beverage may be provided from the separately stored non-sweetening beverage component concentrate and cherry non-sweetening component concentrate described in the above examples. The cherry non-sweetening component concentrate may be dispensed in an amount consistent with the cherry soft drink final beverage recipe. Such a recipe may have more, less, or the same amount of cherry non-sweetening component concentrate as other final beverage recipes that include cherry non-sweetening component concentrate. For example, the amount of cherries specified in a recipe for a cherry soft drink final beverage may be greater than the amount of cherries specified in a recipe for a cherry lemon lime final beverage to provide an optimal taste profile for each final beverage version. Such recipe-based flavor versions of final beverages will be contrasted with the addition of flavor additives or flavor shots, as described below.

[0091] Other typical micro-ingredients for the final beverage product may include micro-ingredient sweeteners. Micro-ingredient sweeteners may include high-intensity sweeteners such as aspartame, Ace-K, steviol glycosides (e.g., Reb A, Reb M), sucralose, saccharin, or combinations thereof. Micro-ingredient sweeteners may also include erythritol when dispensed in combination with one or more other sweetener sources or when a blend of erythritol and one or more high-intensity sweeteners is used as the sole sweetener source.

[0092] Other typical micro-ingredients for complementing a final beverage product may include micro-ingredient flavor additives. Micro-ingredient flavor additives may include other flavor options that can be added to a base beverage flavor. Micro-ingredient flavor additives may be non-sweetening beverage component concentrates. For example, the base beverage may be a soft drink flavored beverage, but cherry, lime, lemon, orange, and the like may be added to the soft drink beverage as flavor additives, sometimes referred to as flavor shots. In contrast to recipe-based flavor versions of the final beverage, the amount of micro-ingredient flavor additive added to complement the final beverage may be consistent between different final beverages. For example, the amount of cherry non-sweetening component concentrate included as a flavor additive or flavor shot in a soft drink final beverage may be the same as the amount of cherry non-sweetening component concentrate included as a flavor additive or flavor shot in a lemon-lime final beverage. Additionally, recipe-based flavor versions of the final beverage may be selected via a single final beverage selection icon or button (e.g., a cherry soft drink icon / button), while flavor additives or flavor shots may be supplemental selections in addition to the final beverage selection icon or button (e.g., selection of the soft drink icon / button followed by selection of the cherry icon / button).

[0093] As is commonly understood, such beverage selection may be made through a touchscreen user interface or other typical beverage user interface selection mechanism (e.g., button) on the beverage dispenser. The selected beverage, including any selected flavor additives, may then be dispensed when the beverage dispenser receives a further dispense command through a separate dispense button on the touchscreen user interface or through interaction with a separate dispense mechanism, such as a dispense button (electromechanical, capacitive touch, etc.) or a dispense lever.

[0094] In traditional BIB flavor syrup delivery of a finished beverage, a macro-ingredient flavor syrup, which contains all of the final beverage's sweeteners, flavors, and acids, is mixed with a diluent source, such as plain or carbonated water, at a diluent-to-syrup ratio of approximately 3:1 to 6:1. In contrast, for micro-ingredient delivery of a finished beverage, the final beverage's sweetener(s) and all non-sweetener-based beverage component concentrates are stored separately and combined near the nozzle when the final beverage is dispensed. Examples of nozzles suitable for dispensing such micro-ingredients include those described in commonly owned U.S. Pat. No. 10,472,220 entitled "Dispensing Nozzle Assembly," U.S. Pat. No. 7,866,509 entitled "Dispensing Nozzle Assembly," or U.S. Pat. No. 7,578,415 entitled "Dispensing Nozzle Assembly," the entire contents of which are incorporated herein by reference.

[0095] In operation, the beverage dispenser may dispense a final beverage from any one or more of the macro- or micro-ingredient sources described above. For example, similar to the supply of traditional BIB flavor syrups in the final beverage, the macro-ingredient flavor syrups may be dispensed with a diluent source, such as plain or carbonated water, to produce the final beverage. In addition, traditional BIB flavor syrups may be dispensed with a diluent and one or more micro-ingredient flavor additives to increase the variety of the beverage provided by the beverage dispenser.

[0096] A micro-ingredient-based final beverage can be dispensed by separately dispensing two or more non-sweetened beverage component concentrates of the final beverage together with a sweetener and a diluent. The sweetener can be a macro-ingredient sweetener and / or a micro-ingredient sweetener, and the diluent can be water and / or carbonated water. For example, a micro-ingredient-based soft drink final beverage can be dispensed by separately dispensing an acidulant-concentrated component of the final soft drink beverage, such as phosphoric acid, an acidulant-degrading concentrated component of the final soft drink beverage, such as flavor oil, a macro-ingredient sweetener, such as HFCS, and carbonated water. In another example, a micro-ingredient-based diet soft drink final beverage can be dispensed by separately dispensing an acidulant-concentrated component of the final diet soft drink beverage, an acidulant-degrading concentrated component of the final diet soft drink beverage, a micro-ingredient sweetener, such as aspartame or an aspartame blend, and carbonated water. As a further example, a medium-calorie micro-ingredient-based soft drink final beverage can be dispensed by separately dispensing the acidulant-concentrated component of the medium-calorie soft drink final beverage, the acidulant-degrading concentrated component of the medium-calorie soft drink final beverage, a reduced amount of macro-ingredient sweetener, a reduced amount of micro-ingredient sweetener, and carbonated water. The reduced amounts of macro-ingredient sweetener and micro-ingredient sweetener are intended to be compared to the amounts of macro-ingredient sweetener or micro-ingredient sweetener used in the soft drink final beverage and the diet soft drink final beverage. As a final example, a supplemental flavor micro-ingredient-based beverage, such as a cherry soft drink beverage or a soft drink beverage including an orange flavor shot, can be dispensed by separately dispensing the acidulant-concentrated component of the flavor soft drink final beverage, the acidulant-degrading concentrated component of the flavor soft drink final beverage, one or more non-sweetener-based micro-ingredient flavor additives (dispensed either as a recipe-based flavor version of the final beverage or as a flavor shot), a sweetener (macro-ingredient sweetener, micro-ingredient sweetener, or a combination thereof), and carbonated water. Although the above examples are provided for carbonated beverages, they apply equally to still beverages by substituting carbonated water for plain water.

[0097] Various ingredients can be dispensed by the beverage dispenser in a continuous dispense mode, where the appropriate ratios (e.g., predetermined ratios) of the appropriate ingredients are dispensed at a constant beverage flow rate. In other words, in contrast to traditional batch operations where predetermined amounts of ingredients are combined, the beverage dispenser provides continuous mixing and dispensing of precise ratios of ingredients for any volume dispense. This continuous mixing and dispensing method can also be applied to dispensing specific sizes of beverages selected by selecting a beverage size button by setting a predetermined dispense time for each beverage size.

[0098] Specific formulations In some aspects, the technology described herein relates to an emulsion comprising a sucrose ester, a second emulsifier, and a water-insoluble functional ingredient. In some aspects, the technology described herein relates to an emulsion comprising a Quillaja saponaria extract, a second emulsifier, and a water-insoluble functional ingredient. In some aspects, the water-insoluble functional ingredient is selected from the group consisting of an antioxidant, a flavor, a colorant, and a texture enhancer.

[0099] In some aspects, the technology described herein relates to an emulsion, wherein the sucrose ester comprises a sucrose monoester.

[0100] In some aspects, the technology described herein relates to an emulsion, wherein the second emulsifier comprises lecithin. In some aspects, the technology described herein relates to an emulsion, wherein the lecithin is derived from a plant. In some aspects, the technology described herein relates to an emulsion, wherein the plant belongs to the genus Helianthus. In some aspects, the technology described herein relates to an emulsion, wherein the plant is Helianthus annuus. In some aspects, the technology described herein relates to an emulsion, wherein the lecithin is derived from soybean, sunflower, canola, egg yolk, liver, dairy products, meat, avocado, cabbage, or any mixture thereof.

[0101] In some aspects, the technology described herein relates to emulsions, wherein the functional ingredient comprises vitamin E, fish oil, beta-carotene, vitamin D, or a mixture thereof. In some aspects, the technology described herein relates to emulsions, wherein the vitamin E comprises D-α-tocopherol, DL-α-tocopheryl acetate, or a combination thereof.

[0102] In some aspects, the technology described herein relates to emulsions, where the emulsion is a microemulsion. In some aspects, the technology described herein relates to emulsions, where the emulsion is a nanoemulsion.

[0103] In some aspects, the technology described herein relates to emulsions, wherein the emulsions are stable at a temperature of 40° C. for at least 8 weeks without forming rings or separating.

[0104] In some aspects, the technology described herein relates to emulsions, wherein the emulsions are clear.

[0105] In some aspects, the technology described herein relates to emulsions, wherein the emulsions are substantially free of polysorbates. In some aspects, the technology described herein relates to emulsions, wherein the emulsions are substantially free of bulking agents.

[0106] In some aspects, the technology described herein relates to an emulsion, wherein the sucrose ester or Quillaja saponaria extract is 0.5 to 10% by weight of the emulsion, the second emulsifier is 0.1 to 2% by weight, and the functional ingredient is 1 to 10% by weight. In some aspects, the technology described herein relates to an emulsion, wherein the Quillaja saponaria extract is 1 to 10% by weight of the emulsion, the second emulsifier is 0.1 to 2% by weight, and the functional ingredient is 1 to 10% by weight.

[0107] In some aspects, the technology described herein relates to beverages or beverage ingredients that include emulsions or formulations.

[0108] In some aspects, the technology described herein relates to emulsions that further include an antifoaming agent.

[0109] In some aspects, the technology described herein relates to emulsions that further comprise propylene glycol, glycerol, or a combination thereof.

[0110] In some aspects, the technology described herein relates to methods of adding the disclosed emulsions to a beverage stream.

[0111] In some aspects, the technology described herein relates to a formulation for forming a beverage, comprising a beverage base and an emulsion comprising a sucrose ester, a second emulsifier, and a water-insoluble functional ingredient, wherein the emulsion is present in the beverage base at 0.15 to 30% by weight. In some aspects, the technology described herein relates to a formulation for forming a beverage, comprising a beverage base and an emulsion comprising a Quillaja saponaria extract, a second emulsifier, and a water-insoluble functional ingredient, wherein the emulsion is present in the beverage base at 0.15 to 30% by weight.

[0112] In some aspects, the technology described herein relates to a formulation, wherein the functional ingredient is selected from the group consisting of an antioxidant, a flavor, a colorant, and a texture enhancer.

[0113] In some aspects, the technology described herein relates to a formulation, wherein the sucrose ester comprises a sucrose monoester.

[0114] In some aspects, the technology described herein relates to a formulation, wherein the second emulsifier comprises lecithin. In some aspects, the technology described herein relates to a formulation, wherein the lecithin is derived from a plant. In some aspects, the technology described herein relates to a formulation, wherein the plant belongs to the genus Helianthus. In some aspects, the technology described herein relates to a formulation, wherein the plant is Helianthus annuus.

[0115] In some aspects, the technology described herein relates to a blend, wherein the lecithin is derived from soybean, sunflower, canola, egg yolk, liver, dairy, meat, avocado, cabbage, or any mixture thereof. In some aspects, the technology described herein relates to a blend, wherein the water-insoluble functional ingredient comprises vitamin E, fish oil, beta-carotene, vitamin D, or a mixture thereof. In some aspects, the technology described herein relates to a blend, wherein the vitamin E comprises D-α-tocopherol, DL-α-tocopheryl acetate, or a combination thereof.

[0116] In some aspects, the technology described herein relates to a formulation, wherein the emulsion is a microemulsion. In some aspects, the technology described herein relates to a formulation, wherein the emulsion is a nanoemulsion.

[0117] In some aspects, the technology described herein relates to a formulation, wherein the formulation is stable at a temperature of 40° C. for at least 8 weeks without forming a ring or separating.

[0118] In some aspects, the technology described herein relates to a formulation, wherein the formulation is transparent.

[0119] In some aspects, the technology described herein relates to a formulation, wherein the formulation is substantially free of polysorbates. In some aspects, the technology described herein relates to a formulation, wherein the formulation is substantially free of bulking agents.

[0120] In some aspects, the technology described herein relates to a formulation, wherein the sucrose ester or Quillaja saponaria extract is 0.5 to 10% by weight of the emulsion, the second emulsifier is 0.1 to 2% by weight, and the water-insoluble functional ingredient is 1 to 10% by weight.

[0121] In some aspects, the technology described herein relates to a formulation that can be reconstituted in a ratio of 3:1 to 1000:1, or a formulation that can be reconstituted at a reconstitution rate of 0.01% to 6%.

[0122] In some aspects, the technology described herein relates to a beverage or beverage ingredient that includes a formulation and a diluent.

[0123] In some aspects, the technology described herein relates to formulations that further include an antifoaming agent.

[0124] In some aspects, the technology described herein relates to formulations that further comprise propylene glycol, glycerol, or a combination thereof.

[0125] In some aspects, the technology described herein relates to a method for dispensing a predetermined amount of a formulation into a beverage stream or diluent.

[0126] In some aspects, the technology described herein relates to methods, wherein the formulation has a reconstitution ratio of between 3:1 and 1000:1.

[0127] In some aspects, the technology described herein relates to methods, wherein the formulation is used at a reconstitution rate of 0.01% to 6%. [Example]

[0128] The following examples are set forth below to illustrate methods and results according to the subject matter of the present disclosure. These examples are not intended to be exhaustive of all aspects of the subject matter disclosed herein, but rather to illustrate representative methods and results. These examples are not intended to exclude equivalents and modifications of the present invention that would be apparent to one skilled in the art.

[0129] Efforts have been made to ensure accuracy with respect to numbers (e.g., amounts, temperatures, etc.), but some errors and deviations should be accounted for. Unless otherwise indicated, parts are parts by weight, temperature is in °C or is at ambient temperature, and pressure is at or near atmospheric. There are numerous variations and combinations of reaction conditions, e.g., component concentrations, temperatures, pressures, and other reaction ranges and conditions that can be used to optimize the purity and yield of the products obtained from the described processes. Only reasonable and routine experimentation will be required to optimize such process conditions.

[0130] Vitamin E Various experimental emulsions containing vitamin E were prepared and tested as detailed in Tables 1-5. (See also Figure 1.)

[0131] [Table 1]

[0132] All experiments appear very similar to the control, except that the second sample appears cloudier (10% water). See Figure 2.

[0133] [Table 2]

[0134] Five different types of sucrose esters (SE) were used (Figure 9). The SEs had HLB values ​​between 8 and 18 depending on the type of fatty acid used and the amount of esterification. V20 appeared clear, similar to the control, while V19 was the most cloudy. See Figures 2 and 3.

[0135] [Table 3]

[0136] The product produces a lot of foam. To reduce the amount of foam, a certain anti-foaming agent was added to the emulsion. The anti-foaming agent has higher surface activity, which reduces the surface tension at the interface between the thin film of bubbles and the air. The bubbles lose their elasticity and cannot be restored with water, which causes defoaming. See Figure 4.

[0137] The samples containing Type 1 and Type 2 antifoaming agents helped to reduce foam slightly when compared to the control. The antifoaming agents caused a slight darkening of the color in the test samples. See Figure 5.

[0138] [Table 4]

[0139] The 0.03% Carbowax antifoam sample V25 did not perform as well as the control and V24 0.5% antifoam sample. See Figure 6. After three days, the larger volume control and V14 and V15 test samples were still very cloudy and did not clear up. See Figure 7.

[0140] [Table 5]

[0141] Experiments V9 (5% water) and V19 (P90 sucrose esters) contained the new propylene glycol and were clear. The control was slightly hazy. Experiment V21 (0.5% ascorbic acid) was very hazy. Compared to the control, no significant improvement was observed in Experiment V24 (Type 1) and Experiment V25 (Type 2) samples. Experiment V25 appeared clearer than V24. See Figure 8. Of all samples, Experiment V8 (10% water) had the lowest density and the largest particle size.

[0142] In Figure 10, the experiments that appeared lighter yellow were those done with fresh HFCS. All of the experiments were clear, just like the control, except for V8 (10% water).

[0143] Stability testing Example 1: Competitor emulsion, pouch no. 3, as shown in Figure 11. The product was Vitamin E, dry, 15%, CC, and contained starch sodium octenyl succinate (E1450), dl-alpha-tocopheryl acetate (vitamin E acetate), and silicon dioxide.

[0144] Example 2: Competitor emulsion shown in Figure 11, pouch no. 4. The product was 50% vitamin E powder encapsulated in maltodextrin and modified food starch.

[0145] Example 3: 10% Vitamin E emulsion made with 18% gum arabic.

[0146] [Table 6]

[0147] Example 4: Gum ghatti and glycerol This example is not shown in FIG.

[0148] [Table 7]

[0149] Example 5: Q-naturale or Quillaja extract or saponin-based emulsion. This emulsion is contained in pouch 1 in Figure 11.

[0150] [Table 8]

[0151] Five test emulsions were prepared as described above. These emulsions were added to different pouches containing vitamins, minerals, and other beverage actives, as shown in Figure 11. Vitamin E emulsion was added at three different concentrations in this study: 150:1, 125:1, and 75:1. 150:1 means that the vitamin E emulsion was added at 150 times the concentration used in the final beverage (10% of the recommended daily intake). Examples 1, 2, and 5 were used at 125, 150, and 125 times the daily requirement. Each pouch contained 2 kg of product. 1000 ppm phosphoric acid was used to adjust the pH of each to 3.07. The pouches were kept at 4°C, 30°C, and 40°C for several weeks and evaluated for physical instability, such as creaming, sedimentation, and color change.

[0152] The sucrose ester and lecithin-based vitamin E nanoemulsion demonstrated excellent physical stability in testing. It passed stringent storage stability tests at 40°C at high loading rates (high loading rates are 75, 125, or 150 times the daily requirement of vitamin E, 15 mg / day). The emulsion particle size was approximately 100 microns, and the emulsion was clear. In addition, this emulsion did not require bulking agents, which would be inconvenient for labeling.

[0153] The emulsions used in pouches 3, 4, and 5 caused the product to become cloudy (i.e., Example 1 in pouch 3, Example 2 in pouch 4, and Example 5 in pouch 5). After two weeks of storage at 30°C and 40°C, these pouches exhibited creaming on the top of the pouch. The Q-Naturale-based nanoemulsion also exhibited creaming, as shown in pouch 1.

[0154] Pouch 2 contained 125 times the daily requirement of vitamin E nanoemulsion. This pouch did not show any sedimentation or creaming even after being stored at elevated temperatures for over two months. In addition, the pouch was clear because the particle size of the vitamin E was less than 100 nanometers.

[0155] Flavored oil Flavor oil nanoemulsions were prepared using 10% of various flavor oil blends as shown in Table 6. All flavor nanoemulsions were stored at ambient conditions for 6 months.

[0156] [Table 9]

[0157] The nanoemulsions were incorporated into a simulated citric acid beverage at a concentration of 0.1% and the stability of the beverage was monitored over a period of 6 months as shown in Table 7. Only flavor nanoemulsion 1 showed slight ring formation in horizontal bottles after 3 months, while no ring formation or precipitation was observed for the other samples.

[0158] [Table 10]

[0159] Because some 10% flavor oil nanoemulsions were no longer stable within 6 months, the concentration of the flavor oil phase was reduced to 4-5%. An example of the size distribution of a freshly prepared nanoemulsion is shown in Figure 12A. The emulsions were stored at ambient conditions for 3-5 months, and no change in size was observed for all three samples, as shown in Figure 12B.

[0160] Various experimental nanoemulsions containing one specific flavor oil were prepared, and the turbidity of 0.1% nanoemulsions in a simulated diet beverage was measured, as shown in Table 8. A third emulsifier, such as a polyglycerol ester of a fatty acid, was also added to reduce the turbidity of the beverage. Experiments T2, T3, T6, T7, and T8 were selected for beverage stability testing, as shown in Tables 9 and 10. Experiment T2 showed slight ring formation in horizontal bottles at 4 months, while T3 showed ring formation beginning at 1 week. Experiments T5 through T8, which contained a third emulsifier, all showed no ring formation or precipitation.

[0161] [Table 11]

[0162] [Table 12]

[0163] [Table 13]

[0164] Texture improver Texture enhancers were prepared using various combinations of fats. Some examples are shown in Table 11. Examples of fats include medium-chain triglycerides, coconut oil, and fatty acids such as palmitic acid, stearic acid, myristic acid, oleic acid, lauric acid, and linolenic acid. Regardless of the fat used, the average diameter of the nanoemulsions was less than 100 nm. The oil phase used in these examples is 3%, but can be increased to 4.5%.

[0165] [Table 14]

[0166] The stability of the nanoemulsions was assessed using several freeze-thaw cycles. An example of size changes in nanoemulsions containing fatty acids is shown in Figure 13. The nanoemulsions were placed in the freezer overnight and thawed the next day to capture changes in size distribution.

[0167] The nanoemulsions were stored at ambient conditions and the change in size was monitored over time. Figure 14 shows the size distribution of the freshly prepared nanoemulsions and after 2 months of storage.

[0168] Given that the primary use of texturizers is in coffee, tea, juice, and protein drinks, which are normally subjected to thermal processing, a 0.1% texturizer nanoemulsion (using fatty acids) in water was treated with UHT by direct steam injection. The size change before and after UHT is shown in Figure 15. The data show that there was no significant change in size after UHT.

[0169] The methods and compositions of the appended claims are not limited in scope by the specific methods and compositions described herein, which are intended as illustrations of some aspects of the claims; any methods and compositions that are functionally equivalent are intended to be within the scope of the claims. Various modifications of the methods and compositions are intended to be within the scope of the appended claims in addition to those shown and described herein. Furthermore, although only certain representative method steps disclosed herein have been described in detail, other combinations of method steps, even if not specifically described, are also intended to be within the scope of the appended claims. Thus, although steps, elements, components, or combinations of components may or may not be explicitly stated herein, other combinations of steps, elements, components, and components are included, even if not explicitly specified.

Claims

1. 1. A formulation for forming a beverage, comprising a beverage base and an emulsion comprising a sucrose ester, a second emulsifier, and a water-insoluble functional ingredient, wherein the emulsion is present in the beverage base at 0.15 to 30% by weight.

2. 10. The formulation of claim 1, wherein the water-insoluble functional ingredient is selected from the group consisting of antioxidants, flavors, colorants, and texture enhancers.

3. The formulation of any one of claims 1 to 2, wherein the sucrose ester comprises a sucrose monoester.

4. 4. The formulation of any one of claims 1 to 3, wherein the second emulsifier comprises lecithin.

5. 5. The formulation of claim 4, wherein the lecithin is derived from a plant.

6. 6. The composition of claim 5, wherein the plant belongs to the genus Helianthus.

7. The formulation according to any one of claims 5 to 6, wherein the plant is sunflower (Helianthus annuus).

8. 5. The formulation of claim 4, wherein the lecithin is derived from soybean, sunflower, canola, egg yolk, liver, dairy, meat, avocado, cabbage, or any mixture thereof.

9. The formulation of any one of claims 1 to 8, wherein the water-insoluble functional ingredient comprises vitamin E, fish oil, beta-carotene, vitamin D or a mixture thereof.

10. 10. The formulation of claim 9, wherein the vitamin E comprises D-α-tocopherol, DL-α-tocopheryl acetate, or a combination thereof.

11. A formulation according to any one of claims 1 to 10, wherein the emulsion is a microemulsion.

12. A formulation according to any one of claims 1 to 10, wherein the emulsion is a nanoemulsion.

13. 13. The formulation of any one of claims 1 to 12, wherein the formulation is stable at a temperature of 40°C for at least 8 weeks without forming a ring or separating.

14. The formulation according to any one of claims 1 to 13, wherein the formulation is transparent.

15. The formulation of any one of claims 1 to 14, wherein the formulation is substantially free of polysorbates.

16. The formulation of any one of claims 1 to 15, wherein the formulation is substantially free of bulking agents.

17. 17. The formulation of any one of claims 1 to 16, wherein the sucrose ester is 0.5 to 10% by weight of the emulsion, the second emulsifier is 0.1 to 2% by weight, and the water-insoluble functional ingredient is 1 to 10% by weight.

18. 18. The formulation of any one of claims 1 to 17, wherein the formulation can be reconstituted in a ratio of 3:1 to 1000:1 or the formulation can be reconstituted at a reconstitution rate of 0.01% to 6%.

19. A beverage or beverage ingredient comprising a formulation according to any one of claims 1 to 18 and a diluent.

20. 1. A formulation for forming a beverage, comprising a beverage base and an emulsion comprising a Quillaja saponaria extract, a second emulsifier, and a water-insoluble functional ingredient, wherein the emulsion is present in the beverage base at 0.15 to 30% by weight.

21. 21. The formulation of claim 20, wherein the functional ingredient is selected from the group consisting of antioxidants, flavors, colorants, and texture enhancers.

22. 22. The formulation of any one of claims 20 to 21, wherein the second emulsifier comprises lecithin.

23. 23. The formulation of claim 22, wherein the lecithin is derived from a plant.

24. 24. The composition of claim 23, wherein the plant belongs to the genus Helianthus.

25. 25. The formulation of claim 24, wherein the plant is sunflower (Helianthus annuus).

26. 23. The formulation of claim 22, wherein the lecithin is derived from soybean, sunflower, canola, egg yolk, liver, dairy, meat, avocado, cabbage, or any mixture thereof.

27. 26. The formulation of any one of claims 20 to 25, wherein the water insoluble functional ingredient comprises vitamin E, fish oil, beta-carotene, vitamin D or a mixture thereof.

28. 28. The formulation of claim 27, wherein the vitamin E comprises D-α-tocopherol, DL-α-tocopheryl acetate, or a combination thereof.

29. A formulation according to any one of claims 20 to 28, wherein the emulsion is a microemulsion.

30. A formulation according to any one of claims 20 to 28, wherein the emulsion is a nanoemulsion.

31. A formulation according to any one of claims 20 to 30, wherein the emulsion is stable at a temperature of 40°C for at least 8 weeks without forming a ring or separating.

32. The formulation according to any one of claims 20 to 31, wherein the formulation is transparent.

33. 33. The formulation of any one of claims 20 to 32, wherein the formulation is substantially free of polysorbates.

34. A formulation according to any one of claims 20 to 33, wherein the formulation is substantially free of bulking agents.

35. 35. The formulation of any one of claims 20 to 34, wherein the Quillaja saponaria extract is 1-10% of the emulsion, the second emulsifier is 0.1-2%, and the water soluble functional ingredient is 1-10%.

36. 36. The formulation of any one of claims 20 to 35, wherein the formulation can be reconstituted in a ratio of 3:1 to 1000:1 or the formulation can be reconstituted at a reconstitution rate of 0.01% to 6%.

37. A beverage or beverage ingredient comprising a formulation according to any one of claims 20 to 36.

38. The formulation of any one of claims 1 to 18 or 20 to 36, further comprising an antifoaming agent.

39. The formulation of any one of claims 1-18 or 20-36, further comprising propylene glycol, glycerol, or a combination thereof.

40. 39. A method of preparing a beverage, the method comprising dispensing a predetermined amount of the formulation of any one of claims 1 to 18 or 20 to 36 or 38 into a beverage stream or diluent.

41. 41. The method of claim 40, wherein the formulation has a reconstitution ratio of from 3:1 to 1000:

1.

42. 42. The method of any one of claims 40 to 41, wherein the formulation is used at a reconstitution rate of 0.01% to 6%.

Images