Gravity adjuster for citrus beverages

Abstract

Weighting agents for use in beverage emulsions and beverage emulsions (e.g., citrus beverages or beverage concentrates) containing the same are disclosed. Methods for making and using such weighting agents, as well as methods for making such beverage emulsions, are described.

Description

[Technical Field]

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS This application claims priority to U.S. Provisional Application No. 62 / 741,029, filed October 4, 2018, which is incorporated herein by reference in its entirety.

[0002] FIELD OF THE INVENTION Disclosed herein are weighting agents and beverage emulsions (e.g., citrus beverages or beverage concentrates) containing the same, as well as methods for making and using such weighting agents. Methods for making such beverage emulsions are also disclosed. [Background technology]

[0003] Background of the Invention Weighting agents are used to increase the stability and turbidity of beverage emulsions. Known agents include sucrose acetate isobutyrate (SAIB), brominated vegetable oil (BVO), and ester gum.

[0004] Regulatory issues affect the use of thickness adjusters. In the 1970s, BVO was removed from the list of generally recognized as safe (GRAS) substances in the United States. BVO is still subject to approval by the U.S. Food and Drug Administration (FDA) and is currently permitted for use only at concentrations of approximately 15 ppm. Some countries do not permit the use of BVO at any concentration.

[0005] Alternatives to BVO include weighting agents such as SAIB and Estergum. However, these agents have lower specific gravity than BVO. Furthermore, they are subject to concentration restrictions, which limit the types of products in which they can be used. For example, Estergum is limited to 100 ppm, and SAIB is limited to 300 ppm.

[0006] Known weighting agents also have the problem of taste.

[0007] There remains a need in the art for alternative weighting agents. Summary of the Invention [Problem to be solved by the invention]

[0008] Summary of the Invention Disclosed herein are weighting agents and beverage emulsions (e.g., citrus beverages or beverage concentrates) containing the weighting agents, as well as methods for making and using the weighting agents. Methods for making such beverage emulsions are also disclosed. The weighting agents disclosed herein offer advantages in terms of physical stability, turbidity, organoleptic issues, and / or regulatory concerns. [Means for solving the problem]

[0009] In a first aspect, disclosed herein is a weighting agent comprising a glycerol ester of purified gum rosin.

[0010] In one embodiment, the weighting agent comprises a glycerol ester of refined gum rosin, the glycerol ester of refined gum rosin comprising (i) greater than about 92% resin acids and (ii) less than about 1% unknown compounds, wherein the number of resin acids in the refined gum rosin is less than 12 but greater than 0.

[0011] In a further specific embodiment, the weighting agent comprises a glycerol ester of refined gum rosin, the glycerol ester of refined gum rosin comprising (i) greater than about 94% resin acids and (ii) less than about 1% unknown compounds, wherein the number of resin acids in the refined gum rosin is less than 12 but greater than 0.

[0012] In certain embodiments, the number of resin acids in the glycerol esters of refined gum rosin is 10 or less, but greater than zero.

[0013] In certain embodiments, the number of resin acids in the glycerol ester of the refined gum rosin is 11, 10, 9, 8, or 7.

[0014] In one embodiment, the weighting agents disclosed herein have an area percentage (%) by high purity liquid chromatography (HPLC) of resin acids and monoglycerides that is about 60% lower than conventional ester gums. In certain embodiments, the area percentage (%) of the weighting agents disclosed herein is lower for diglycerides and increased for triglycerides than conventional ester gums.

[0015] In a second embodiment, the beverage emulsion disclosed herein comprises an oil phase, the oil phase comprising an effective amount of a weighting agent disclosed herein.

[0016] In one embodiment, the beverage emulsion is a beverage concentrate or a finished beverage (ie, a diluted beverage concentrate).

[0017] In one embodiment, the beverage emulsion includes at least one flavor oil, such as a citrus oil.

[0018] In certain embodiments, the beverage emulsion is lemon-lime soda or orange soda.

[0019] In another particular embodiment, the beverage emulsion is a fruit (vegetable) juice.

[0020] In other embodiments, the beverage emulsion is shelf stable, more specifically maintaining the appropriate particle size for at least about 4 months, at least about 6 months, at least about 8 months, or 12 months or more.

[0021] In certain embodiments, the beverage emulsions have similar or equal stability or shelf life compared to beverage emulsions comprising conventional ester gums, hi one embodiment, the stability or shelf life of the beverage emulsions disclosed herein is improved compared to beverage emulsions comprising conventional ester gums.

[0022] In one embodiment, the packaged beverage emulsion of the present invention has a shelf life of about 4 weeks to about 12 weeks, hi another embodiment, the packaged beverage emulsion has a shelf life of at least 12 weeks.

[0023] In one embodiment, the weighting agents disclosed herein are the only weighting agents present in the beverage emulsion.

[0024] In a third aspect, disclosed herein is a method for preparing a weighting agent, the method comprising: i) providing a suitable starting material (e.g., crude gum rosin); and (ii) obtaining the weighting agent by purifying the suitable starting material, wherein the purification method is a chemical purification method, a physical purification method, or a combination thereof.

[0025] In certain embodiments, the chemical purification method is a method for forming salts of resin acids, as shown in FIG.

[0026] In other particular embodiments, the physical method is a vacuum distillation method selected from the group consisting of physical high temperature vacuum distillation and molecular distillation.

[0027] In one embodiment, the weighting agent comprises less than 12, less than 10, or less than 8 resin acids. The weighting agent comprises greater than about 85%, greater than about 90%, or greater than about 95% resin acids and less than 1% unknown compounds.

[0028] In other embodiments, the weighting agent comprises about 90 to about 99% resin acid, and more specifically, about 90%, about 91%, about 92%, about 93%, about 94%, about 95%, about 96%, about 97%, about 98%, or about 99% resin acid.

[0029] In one embodiment, the methods disclosed herein are large scale, i.e., provide greater than 100 kg of starting material.

[0030] In a fourth aspect, disclosed herein is a method of improving the stability of a beverage emulsion, the method comprising: (i) providing a weighting agent disclosed herein; and (ii) adding an effective amount of the weighting agent to an oil phase of the beverage emulsion, thereby improving the stability of the beverage emulsion.

[0031] In one embodiment, the beverage emulsion is a citrus beverage, such as a fruit (vegetable) juice drink or a citrus-flavored soda. [Brief explanation of the drawings]

[0032] BRIEF DESCRIPTION OF THE DRAWINGS [Figure 1] 1 illustrates the chemical refining strategy for crude gum rosin disclosed herein. [Figure 2] 1 shows gas chromatography-mass spectrometry (GC / MS) spectra of crude gum resin vs. refined gum rosin. [Figure 3] 1 shows high performance liquid chromatography (HPLC) results for conventional ester gum versus glycerol-esterified purified gum rosin disclosed herein. [Figure 4] 1 shows an HPLC chromatogram of crude gum rosin purified by vacuum distillation as described herein. [Figure 5] 1 shows an HPLC chromatogram of glycerol ester of purified gum rosin disclosed herein. DETAILED DESCRIPTION OF THE INVENTION

[0033] Detailed Description of the Invention The present invention provides weighting agents and compositions (e.g., beverage emulsions) containing the same. The invention also extends to methods of making and using such weighting agents, as well as methods of making compositions containing them, such as consumables (e.g., finished beverages).

[0034] I. Definition As used herein, the term beverage emulsion refers to beverage flavor emulsions and beverage cloud emulsions. Beverage flavor emulsions impart flavor, cloudiness, and color to beverages, as found in specific formulations. Beverage cloud emulsions impart only cloudiness, not flavor. Both beverage emulsions are composed of an oil phase and an aqueous phase and are classified as oil-in-water (O / W) emulsions. The oil phase is composed of an oil, such as a flavor oil, and the aqueous phase is typically composed of various types of hydrocolloids, acids, preservatives, and colorants. Beverage emulsions are generally prepared as beverage concentrates (e.g., greater than 10% oil) that are then diluted with other solutions (e.g., sugar solutions) to produce the final beverage (e.g., less than 0.1% oil).

[0035] As used herein, the term "clarity" refers to the transparency of a material as assessed visually, i.e., optically. A liquid that appears clear does so because it scatters little or no visible light. Clarity is related to turbidity. For example, water is visually clear if it has a turbidity of less than 5 NTU.

[0036] As used herein, the term "coalescing" refers to the coalescence of oil droplets to form larger droplets, which is caused by the disruption of the sheath of the aggregated oil droplets.

[0037] As used herein, the term "consumable" means anything that comes into contact with the mouth of humans and animals and that is safe for human or animal consumption when used in a manner that is generally acceptable, including materials that are taken into the mouth and then expectorated, and materials that are drunk, eaten, swallowed, or otherwise ingested. A finished beverage, such as a diluted beverage concentrate, is one non-limiting example of a consumable.

[0038] As used herein, the term "container" or "package" refers to a package or container that contains the beverage emulsions disclosed herein (e.g., in concentrated or diluted form), whether in a single-serving size or any other size, package or container type.

[0039] As used herein, the term "conventional ester gum" refers to ester gums currently commercially available for use in foods and beverages. Glycerol esters of wood rosin (GEWR) are commercially available from Pinova, USA, and glycerol esters of gum rosin (GEGR) are commercially available from Rosinas, Mexico and Eastman Chemical, USA. Conventional ester gums differ from the weighting agents disclosed herein in one or more properties, including, but not limited to, purity and the number of compounds (e.g., resin acids) present.

[0040] The term "density" as used herein refers to the mass per unit volume of a substance, for example, the oil or water phase of an emulsion. Density can be measured according to methods known in the art. For example, density can be measured using a pycnometer designed for viscous fluids. In particular, the density of the oil phase can be determined by measuring the mass of oil (MO) required to fill the pycnometer at 25.0°C, followed by measuring the mass of water (MW). The density of the oil (PO) can be calculated by PO = PWMO / MW, where PW is the density of distilled water at the measurement temperature.

[0041] As used herein, "edible oil" refers to an oil suitable for human consumption.

[0042] As used herein, the term "emulsifier" refers to a surface active agent that adsorbs to the surface of droplets formed during homogenization to form a protective coating that prevents the droplets from aggregating. Non-limiting examples of representative emulsifiers include low molecular weight surfactants, phospholipids, proteins, and polysaccharides.

[0043] As used herein, the term "emulsion" refers to a type of dispersion system containing two immiscible liquids (e.g., oil and water), one of which is dispersed as small spherical droplets (the dispersed phase) in the other liquid (the continuous phase). Emulsions can be characterized by the nature of the emulsifier, the emulsion structure, or both. Representative emulsions by structure include oil-in-water (o / w) emulsions, water-in-oil (w / o) emulsions, and oil-in-oil (w / o) emulsions. The oil content of emulsions can vary from about 0.5% to about 80%. More complex emulsions, such as multiple emulsions, are possible.

[0044] As used herein, the term "emulsion stability" refers to the ability of an emulsion to resist changes in properties over time, particularly determining the shelf life of the emulsion. Such changes may be due, for example, to one or more physical mechanisms (e.g., gravitational separation or droplet aggregation). Emulsion stability can be evaluated with reference to the emulsion's physical or chemical stability. In particular, physical stability refers to the ability of its unique component distribution to resist changes over time. Stability can be measured with respect to the rheology of the constituent phases, the particle size and distribution of oil droplets, and the density difference between the aqueous and oil phases. Emulsion stability can be evaluated at one or more stages of the product's life cycle, such as storage, transportation, and use. Furthermore, emulsion stability can be evaluated one or more times at a given stage, for example, multiple times during storage.

[0045] As used herein, the term "essential oil" refers to oils containing volatile aromatic compounds derived from plants. Essential oils are also known as volatile oils, ethereal oils, or aetherolea. The terpenes contained in essential oils are water-insoluble hydrocarbon components that are primarily responsible for the cloudy appearance of these oils. Terpenes can be hemiterpenes, i.e., containing one isoprene unit; monoterpenes, i.e., containing two isoprene units; or polyterpenes, i.e., having more than two isoprene units. Preferably, the essential oil is a natural essential oil, i.e., an oil that can be extracted from the plants and their varieties listed above. Synthetic essential oils, i.e., laboratory-produced essential oils, can also be used.

[0046] As used herein, the term "flavor oil" refers to an oil that imparts some degree of cloudiness to a beverage emulsion in addition to imparting flavor. Citrus oil is a typical example of a flavor oil.

[0047] The term "flocculation" refers to the aggregation of oil droplets without coalescence.

[0048] The term "glycerol esters of gum rosin" or "GEGR" refers to a complex mixture of glycerol di- and triesters of resin acids derived from gum rosin. Refined gum rosin is obtained by washing, filtering, and distilling oleoresin obtained from standing pine trees. Refined gum rosin contains approximately 90% resin acids and approximately 10% neutral materials (non-acidic saponifiable and unsaponifiable materials). To produce GEGR, purified gum rosin is reacted with glycerin to produce the glycerin esters. Commercially available GEGR generally contains about 75 to about 79% resin acids and about 15 to about 20% neutral materials, although this may vary by species.

[0049] The term "glycerol ester of wood rosin" or "GEWR" refers to a complex mixture of glycerol di- and triesters of resin acids derived from wood rosin. It is produced in a two-step process. First, wood rosin is solvent extracted from old pine stumps and purified. Next, the purified wood rosin is esterified to purify the final product. Purified wood rosin contains approximately 90% resin acids and 10% neutrals (non-acidic saponifiable and unsaponifiable materials). To produce GEWR, purified wood rosin is reacted with glycerin to produce the glycerol esters. Commercially available GEWR typically contains about 85 to about 88% resin acids and about 9 to about 17% neutrals.

[0050] As used herein, the term "lifting" refers to the appearance of a clear liquid layer at the bottom of a bottled beverage emulsion, which reflects the emulsion being forced up from the bottom within the beverage container.

[0051] As used herein, the term "oiling off" refers to the formation of an oily layer on top of a beverage.

[0052] The term "oil-in-water emulsion" or "o / w emulsion" refers to a composition in which multiple droplets of oil are immersed in water or other liquid. Thus, the oil is the dispersed phase and the water is the dispersion medium.

[0053] As used herein, the term "particle size" refers to the size of the oil component in a liquid-liquid system. This is usually expressed in terms of average (mean) radius or diameter. In general, emulsion stability can be improved by reducing the particle size. Techniques for measuring average particle size are known in the art and include, for example, dynamic light scattering and / or single-particle optical sensing using instruments such as the Accusizer™ or Nicomp™ series instruments available from Particle Sizing Systems (Santa Barbara, USA), the Zetasizer™ instrument from Malvern Instruments (UK), or the Particle Size Distribution Analyzer instrument from Horiba (Kyoto, Japan). Conventional emulsions generally contain particles greater than about 100 nm in diameter, e.g., 0.5 to about 5 μM, whereas nanoemulsions generally contain particles less than about 100 nm in diameter, but which are still large enough to be destabilizing.

[0054] As used herein, the term "particle size distribution" or "PSD" refers to the content of droplets classified into different sizes. The content of particles within a particular particle size range is expressed on a volume or count (percent) basis. PSD can be used to determine the quality of a beverage emulsion in concentrate form and / or to predict the stability of the beverage emulsion when it is subsequently diluted to obtain a final beverage. As used herein, the term "ppm" refers to parts per million.

[0055] As used herein, the term "phase inversion" refers to the process by which a w / o emulsion is converted to an o / w emulsion or an o / w emulsion is converted to a w / o emulsion.

[0056] As used herein, the term "pre-emulsion" refers to an emulsion formed prior to homogenization, which reduces the droplet size of the pre-emulsion to form a finer emulsion.

[0057] As used herein, the term "resin" or "pitch" refers to the exudation of trees (e.g., pine trees) that results from a broken limb or a cut in the trunk of a tree. Many plants, particularly woody plants, produce resin in response to wounding.

[0058] The term "resin acid" refers to any of several related carboxylic compounds found in tree resins, including abietadiene-type, abietatriene-type, abietatetraene-type, pimarane-type, ester-type, and oxo-type resin acids.

[0059] As used herein, the terms "neck ring" or "creaming" refer to the formation of a white "ring" around the neck of a beverage container. This does not involve the breakdown of the emulsion, but rather the separation of the emulsion into two emulsions, one richer in dispersed phase than the original emulsion, and the other depleted in dispersed phase than the original emulsion. The oil droplets then form a dense layer on the surface of the emulsion without changing the droplet size. Creaming is a form of gravity separation.

[0060] As used herein, the terms "rosin" or "colophony" refer to a mixture of resin acids obtained by distilling pitch. Gum rosin is produced by distilling gum resin, while wood rosin is produced by distilling old stumps.

[0061] As used herein, the term "settling" refers to the separation and settling of the weighting agent from the oil phase of a beverage emulsion. Sedimentation is a form of gravity separation.

[0062] As used herein, the term "shelf life" generally refers to the period of time that a product can be expected to remain without any appreciable change in quality, safety, or characteristics. The parameters that indicate the end of shelf life can include, for example, physical characteristics, organoleptic characteristics, chemical characteristics, functional characteristics, microbiological characteristics, or combinations thereof. Shelf life can be measured in real time or under accelerated conditions (e.g., by increasing storage temperature).

[0063] As used herein, the term "shelf-stable" refers to a packaged beverage that does not require refrigeration and can be stored at ambient (room) temperatures (20-25°C) for extended periods of time (e.g., greater than about 10 days). This is in contrast to "chilled" beverages, which must usually be kept refrigerated and can typically be stored under ambient conditions for only short periods of time (e.g., up to about 10 days).

[0064] As used herein, the term "specific gravity" refers to the ratio of a substance's density to the density of a standard substance, e.g., water (at 4°C or 39.2°F), the densest liquid. A liquid with a specific gravity of 1 will float neutrally in water, while a liquid with a specific gravity SG greater than 1 will be denser than water and will sink in it, ignoring surface tension effects. A liquid with a specific gravity less than 1 will be less dense than water and will float on top of it.

[0065] As used herein, the term "storage conditions" refers to the conditions under which a given product (e.g., a beverage emulsion) is stored and includes both internal and external factors. Such conditions include, but are not limited to, temperature (room, hot, cold), light (e.g., natural or artificial visible or ultraviolet light), and pH.

[0066] As used herein, the term "striation" refers to the occurrence of two or more distinct regions within a bottled emulsion, reflecting different degrees of turbidity.

[0067] As used herein, the term "turbidity" refers to the clarity of a liquid. A liquid with high turbidity will appear cloudy or hazy, while a liquid with low turbidity will appear clear. Turbidity is measured in Nephelometric Turbidity Units (NTU) using a nephelometer (also known as a turbidimeter, e.g., Hach 2100N, Germany), which measures the tendency of particles in a liquid to scatter light. The turbidimeter is calibrated using premixed formazin solutions (Stab Cal 26621-10, Hach, Germany) at 0.1, 20, 200, 1000, and 4000 NTU.

[0068] As used herein, the term "weighting agent" refers to a material used to increase the density of a composition. Generally, weighting agents are oil-soluble, flavorless, and have a higher specific gravity than oil. The function of a weighting agent is generally to increase the density of the oil phase and reduce the likelihood of phase separation. The density of the oil phase after adding the weighting agent is the weighted average of the density of the oil and the density of the weighting agent. Representative, non-limiting weighting agents known in the art for use with beverages include ester gum, SAIB, dammar gum, and BVO.

[0069] As used herein, the term "viscosity" refers to a measure of resistance to gradual deformation by shear or tensile strength. In the case of a liquid, this corresponds to the informal concept of "thickness."

[0070] II. Gravity adjuster In an exemplary embodiment herein, a weighting agent is disclosed.

[0071] In other embodiments, the weighting agent comprises a glycerol ester of purified gum rosin (GEPGR). In certain embodiments, the weighting agent differs from traditional ester gums or purified gummy resins currently used as beverage weighting agents in one or more properties, such as purity and / or the number of resins present.

[0072] In certain embodiments, the weighting agent contains more than about 80% resin acids, more than about 85% resin acids, more than about 90% resin acids, or more than about 91% resin acids, or more than about 92% resin acids, or more than about 93% resin acids, or more than about 94% resin acids, or more than about 95% resin acids, or more than about 96% resin acids, or more than about 97% resin acids, or more than about 98% resin acids, or more than about 99% resin acids. In certain embodiments, the weighting agent contains less than about 1% unknown substances. In certain embodiments, the weighting agent contains fewer than 15, fewer than 12, fewer than 10, fewer than 8, or fewer than 6 resin acids.

[0073] In one embodiment, the weighting agent comprises about 88 to about 99% resin acid. In certain embodiments, the weighting agent comprises about 90 to about 98%, about 91 to about 97%, or about 92 to about 95% resin acid.

[0074] In further embodiments, the weighting agent comprises about 90 to about 99% resin acid. In certain embodiments, the weighting agent comprises about 91 to about 98% resin acid, about 93 to about 97% resin acid, or about 94 to about 95% resin acid.

[0075] In other embodiments, the weighting agent comprises about 85%, about 86%, about 87%, about 88%, about 89%, about 90%, about 91%, about 92%, about 93%, about 94%, about 95%, about 96%, about 97%, about 98%, about 99%, or more resin acids.

[0076] In one embodiment, the specific gravity adjuster includes 6 to 15, 7 to 14, 8 to 13, or 9 to 11 resin acids. In certain embodiments, the specific gravity adjuster includes 8, 9, 10, or 11 resin acids. In certain embodiments, the specific gravity adjuster includes 12 or fewer resin acids, more specifically, 10 or fewer resin acids.

[0077] The weighting agent of the present invention can be obtained from natural sources. In one embodiment, the weighting agent is obtained from plants belonging to the Pinaceae family (primarily the genus Pinus). Pine species include, for example, Pinus elliottii Engelm (Brazil, Argentina, South Africa, USA, Kenya), Pinus massoniana (P. massoniana) and Pinus kesiya Royale ex Gordon (P. kesiya Royale ex Gordon) (China), Pinus pinaster (P. pinaster Aiton) (Portugal), Pinus merkus (P. merkusii Jungh. and Vriese) (Indonesia and Vietnam), Pinus roxburghii Sarg. (India and Pakistan), and Pinus oocarp. The resin may be any suitable species, such as P. schilde (Mexico and Honduras), P. caribou (South Africa, Kenya, Venezuela), and P. radiate (Kenya). In certain embodiments, the weighting agent is obtained from more than one species of pine. In other embodiments, the refined gummy resin may be obtained from other softwoods or hardwoods.

[0078] Rosin comes from three sources: "Gum rosin" refers to rosin obtained from standing trees such as pine trees; "Wood rosin" is obtained from the stomp of previously cut trees (usually several years after harvest); and a third type of rosin, "tall oil rosin," is obtained from crude tall oil (CTO), a by-product of the kraft sulfate pulping process.

[0079] Oleoresin can be extracted by repeatedly wounding standing trees to remove the bark and underlying tissue, optionally followed by the application of a chemical irritant. Once recovered, the crude oleoresin is distilled to yield gum turpentine (the volatile fraction) and crude gum rosin (the solid fraction). Typical pine oleoresin will contain about 70% rosin, 15% turpentine, and 15% debris and water. Rosin and turpentine yields typically range from about 700 kg and 160 liters (140 kg), respectively, from one ton of resin.

[0080] Resins obtained from both standing trees and old stumps are composed of approximately 90% resin acids and 10% non-acidic (neutral) components. Resin acids are monocarboxylic acids with an alkylated hydrophenanthrene nucleus and include (i) abietic-type resin acids, characterized by conjugated double bonds, and (ii) pimaric-type resin acids, which lack conjugated double bonds. Abietic-type acids include abietic acid, neoabietic acid, palustric acid, levoprimaric acid, and dihydroabietic resin acids. Pimaric-type acids include pimaric acid, isopimaric acid, and sandracopimaric acid. Neutral compounds include stilbene compounds and other hydrocarbons.

[0081] In one embodiment, crude gum rosin contains 50 different compounds, as shown in FIG.

[0082] It is known to process rosin to some extent in order to provide products for commercial use, for example, rosin is processed to provide refined gum rosin or refined wood rosin, which are then further modified to provide commercially available products such as glycerol esters of wood rosin or glycerol esters of gum rosin.

[0083] The food additive glycerol ester of gum rosin (GEGR) is obtained by esterifying purified gum rosin. It is a complex mixture of tri- and diglycerol esters of gum rosin-derived resin acids, with triabietic acid glycerol esters as the major component and monoglycerol esters as the remaining minor component. GEGR differs from the weighting agents disclosed herein in one or more characteristics, including, but not limited to, the ratio of resin acids, the number of resin acids, the ratio of unknown compounds, and / or the number of unknown compounds.

[0084] In one embodiment, the weighting agent disclosed herein comprises a glycerol ester of refined gum rosin, which contains a higher proportion of resin acids than crude gum rosin or conventional ester gums (i.e., glycerol esters of gum rosin). In certain embodiments, the weighting agent disclosed herein comprises a glycerol ester of refined gum rosin, which contains at least 80%, at least 81%, at least 82%, at least 83%, at least 84%, at least 85%, at least 86%, at least 87%, at least 88%, at least 89%, at least 90%, at least 91%, at least 92%, at least 94%, at least 95%, at least 96%, at least 97%, at least 98%, or at least 99% resin acids.

[0085] In one embodiment, the weighting agents disclosed herein comprise glycerol esters of refined gum rosin, which contains fewer resin acids than crude gum rosin or conventional ester gums.

[0086] In one embodiment, the weighting agent disclosed herein comprises a glycerol ester of refined gum rosin containing fewer than 40 resin acids, fewer than 30 resin acids, fewer than 20 resin acids, fewer than 15 resin acids, or fewer than 10 resin acids.

[0087] In other embodiments, the weighting agent disclosed herein comprises a glycerol ester of purified gum rosin containing 6, 7, 8, 9, 10, 11, 12, 13, 14, or 15 resin acids.

[0088] In still other embodiments, the weighting agent disclosed herein comprises a glycerol ester of purified gum rosin containing 5 to 20 resin acids, 6 to 18 resin acids, 8 to 16 resin acids, 10 to 14 resin acids, or 12 resin acids.

[0089] In other embodiments, the weighting agents disclosed herein contain a lower percentage of unknown compounds than conventional ester gums, hi certain embodiments, the weighting agents disclosed herein contain less than 1.0%, less than 0.8%, less than 0.6%, less than 0.4%, less than 0.2%, less than 0.1%, or less than 0.01% of unknown compounds.

[0090] In certain embodiments, the weighting agents disclosed herein contain less than about 1.0%, less than about 0.8%, less than about 0.6%, less than about 0.4%, less than about 0.2%, less than 0.1%, or less than 0.01% unknown compounds.

[0091] In certain embodiments, the weighting agents disclosed herein contain fewer unknown compounds than conventional ester gums, hi one embodiment, the weighting agents disclosed herein contain fewer than 15, fewer than 13, fewer than 11, fewer than 9, fewer than 6, or fewer than 3 unknown compounds.

[0092] In certain embodiments, the weighting agents disclosed herein comprise glycerol esters of purified gum rosin characterized by a resin and monoglyceride area percentage (%) by HPLC that is lower than that of conventional ester gums. In certain embodiments, the weighting agents disclosed herein have an HPLC area percentage of resin acids and monoglycerides that is at least about 30% lower, at least about 40% lower, at least about 50% lower, at least about 60% lower, or at least about 70% lower than that of conventional ester gums. In other embodiments, the weighting agents of the present invention have an HPLC area percentage of resin acids and monoglycerides that is about 30%, about 40%, about 50%, about 60%, or about 70% lower than that of conventional ester gums. In certain embodiments, the area percentage of resin acids and monoglycerides of the weighting agents described herein is about 5 to about 15%, more specifically about 10%.

[0093] In certain embodiments, the weighting agents disclosed herein comprise glycerol esters of purified gum rosin characterized by a lower diglyceride area percentage (%) by HPLC than that of conventional ester gums. In certain embodiments, the weighting agents disclosed herein have an HPLC area percentage of diglycerides that is at least about 50% lower, at least about 60% lower, at least about 70% lower, at least about 80% lower, at least about 90% lower, or at least about 95% lower than that of conventional ester gums. In other embodiments, the weighting agents disclosed herein have an HPLC area percentage of diglycerides that is about 30%, 40%, 50%, 60%, 70%, 80%, 90%, or 95% lower than that of conventional ester gums. In certain embodiments, the weighting agents disclosed herein have an area % diglycerides by HPLC of about 0.1 to about 2.0%, more specifically about 0.5 to about 1.5%.

[0094] In certain other embodiments, the weighting agents disclosed herein comprise glycerol esters of purified gum rosin characterized by an HPLC area percentage (%) of triglycerides greater than that of conventional ester gums. In certain embodiments, the HPLC area percentage of triglycerides of the weighting agents disclosed herein is at least about 20%, at least about 25%, at least about 30%, at least about 35%, at least about 40%, at least about 45%, at least about 50%, or at least about 55% greater than that of conventional ester gums. In other embodiments, the HPLC area percentage of the weighting agents disclosed herein is about 20%, about 25%, about 30%, about 35%, about 40%, about 50%, or about 55% greater than that of conventional ester gums. In certain embodiments, the HPLC area percentage of the weighting agents disclosed herein is about 75 to about 95, about 80 to about 90, or about 85%.

[0095] In one embodiment, the density of the weighting agents disclosed herein is approximately equal to that of conventional ester gums (Pinova, USA) or glycerol esters of gum resins (Resinas, Mexico or Eastman Chemical, USA). The density can be measured, for example, at 50% by weight and 22°C. As such, the weighting agents disclosed herein can also be used as a 1:1 replacement for conventional ester gums in consumable products such as beverage emulsions.

[0096] In certain embodiments, the density of the weighting agent is from about 0.90 to about 1.10, more specifically, from about 0.92 to about 1.0, from about 0.94 to about 0.98, about 0.94, about 0.95, about 0.96, about 0.97, or about 0.98.

[0097] In certain embodiments, the density of the weighting agent is from about 0.94 to about 0.96, more specifically from about 0.945 to about 0.955.

[0098] In certain embodiments, the weighting agent increases the density of the oil phase of the beverage emulsion by about 0.01, about 0.02, about 0.03, about 0.04, about 0.05, about 0.06, about 0.07, about 0.08, about 0.09, about 0.10, about 0.12, about 0.14, about 0.16, about 0.18, or about 0.20 or more.

[0099] The weighting agents disclosed herein impart emulsion stability to beverage emulsions to which they are added. Emulsion stability generally refers to how the properties of an emulsion change over time as a result of one or more of the following: flocculation, creaming, coalescence, and Ostwald ripening. These processes result in changes in droplet size and / or buoyancy that can ultimately lead to phase separation. A stable emulsion remains substantially unchanged over time, even under destabilizing conditions such as high temperature or mechanical agitation.

[0100] III. Beverage emulsions In one embodiment, a composition comprising the weighting agent of the present invention is disclosed. In a particular embodiment, the composition is a beverage emulsion. The beverage emulsion can be a beverage concentrate or a finished beverage (i.e., a diluted beverage concentrate).

[0101] In certain embodiments, the beverage emulsion is an oil-in-water emulsion comprising an oil phase dispersed in a continuous aqueous phase.

[0102] In one embodiment, the oil phase of the beverage emulsion comprises at least one essential oil, edible oil, or flavor oil and at least one weighting agent described herein. In certain embodiments, the oil phase of the beverage emulsion comprises two or more oils and at least one weighting agent.

[0103] The flavor oil can be any suitable flavor oil, including, but not limited to, thyme (thymol, carvacrol), oregano (carvacrol, terpenes), lemon (limonene, terpinene, phellandrene, pinene, citral), lemongrass (citral, methylheptenone, citronellal, geraniol), orange blossom (linalool, β-pinene, limonene), orange (limonene, citral), anise (anethole, safrole), clove (eugenol, eugenyl acetate, caryophyllene), rose (geraniol, citronellol), rosemary (borneol, bornyl esters, camphor), geranium (geraniol), , citronellol, linalool), lavender (linalyl acetate, linalool), citronella (geraniol, citronellol, citronellal, camphene), eucalyptus (eucalyptol), peppermint (menthol, menthyl esters), spearmint (carvone, limonene, pinene), wintergreen (methyl salicylate), camphor (safrole, acetaldehyde, camphor), bay leaf (eugenol, myrcene, chavicol), cinnamon (cinnamaldehyde, cinnamyl acetate, eugenol), tea tree (terpinen-4-ol, cineole), and cedar leaf (α-thujone, β-thujone, fenchone).

[0104] In other embodiments, the flavor oil is selected from the group consisting of plants from the Rutaceae family, such as Aegle, Citrus, Casimiroa, Clymenia, Glycosmis, and Triphasia; plants from the Apiaceae family, such as angelica, anise, arracacha, asafoetida, caraway, celery, Centella asiatica, chervil, ciabatta, coriander (cilantro), culantro, cumin, dill, fennel, hemlock, lovage, wild carrot, parsley, parsnip, honeysuckle, sea holly, giant hogweed, and silphium; and plants from the Lamiaceae family, such as angelica, anise, arracacha, asafoetida, caraway, celery, Centella asiatica, chervil, ciabatta, coriander, cilantro, cumin, dill, fennel, hemlock, lovage, wild carrot, parsley, parsnip, honeysuckle, sea holly, giant hogweed, and silphium. Plants of the Mentha family, such as cottonwood (Mentha aquatica), mint (Mentha arvensis), Asian mint (Mentha asiatica), Australian mint (Mentha australis), Japanese mint (Mentha canadensis), Heart's pennyroyal mint (Mentha cervina), bergamot mint (Mentha citrata), Mentha crispata, Dahurian thyme (Mentha dahurica), slendermint (Mentha diemenica), forest mint (Mentha laxiflora), laxiflora), horsemint (Mentha longifolia), peppermint (Mentha piperita), pennyroyal mint (Mentha pulegium), Corsican mint (Mentha requienii), Mentha sachalinensis,Native pennyroyal (Mentha satureioides), spearmint (Mentha spicata), common mint (Mentha suaveolens), and Mentha vagans; plants of the Myrtaceae family, such as the bay laurel tree, clove, guava, feijoa, allspice, and eucalyptus; and plants of the Lauraceae family. plants of the family Actinodaphne, Aiouea, Alseodaphne, Aniba, Apollonias, Aspidostemon, Beilschmiedia, Caryodaphnopsis, Camphora, Cassytha, Chlorocardium, Cinnadenia, Cinnamomum, Cinnamomum, Cryptocarya, Dehaasia, Dicypellium, Dodecadenii, Dodecadenia, Endiandra, Endlicheria, Eusideroxylon, Gamanthera, Hufelandia, Hypodaphnis, Iteadaphne, Kubitzkia, Laurus, Licaria, Lindera, Litsea, Machilus, Malapoenna, Mespilodaphne, Mezilaurus, Misanteca,Mocinnodaphne genus, Mutisiopersea genus, Nectandra genus, Neocinnamomum genus, Neolitsea genus, Notaphoebe genus, Nothaphoebe genus, Ocotea genus, Oreodaphne genus, Para Sassafras (Parasassafras genus), Parthenoxylon (Parthenoxylon), Paraia genus, Persea genus, Phoebe genus, Phyllostemonodaphne genus, Pleurothyrium genus, Polyadenia genus, Potameia genus The present invention is obtained from plants of the genera Sassafras, Potoxylon, Povedadaphne, Ravensara, Rhodostemonodaphne, Sassafras, Schauera, Sextonia, Sinopora, Sinosassafras, Syndiclis, Systemonodaphne, Tetranthera, Umbellularia, Urbanodendron, Williamodendron, and Yasunia; or from a combination of two or more of these plants.

[0105] In one embodiment, the flavor oil is obtained from citrus fruits, such as citrus peels. Citrus fruits include lemons, limes, oranges, tangerines, Mandarin,Examples of suitable citrus oils include bergamot and grapefruit. The orange flavor oil can be sweet orange oil or bitter orange oil. The orange oil can also be blood orange oil. Other citrus oils that can be used in the oil phase of the present invention include, but are not limited to, petitgrain oil, yuzu oil, neroli oil, etc.

[0106] The oil phase can include one or more ingredients. In one embodiment, the oil phase includes a vegetable oil. The oil phase can also include other additives, such as antioxidants.

[0107] The amount of oil in the beverage emulsion can vary, in certain embodiments, the beverage emulsion is a beverage concentrate and includes from about 0.5 to about 50% oil, more particularly about 10% and about 30% oil, and even more particularly about 3%, about 8%, about 10%, about 13%, about 15%, about 18%, about 21%, about 24%, about 27%, or about 30% oil.

[0108] In other specific embodiments, the beverage emulsion is a final beverage and comprises from about 0.001 to about 0.8% oil, more particularly from about 0.005% to 0.02% oil, and even more particularly 0.01%, about 0.02%, about 0.03%, about 0.04%, about 0.05%, about 0.06%, about 0.07%, about 0.08%, about 0.09%, or about 0.1% oil.

[0109] The amount of oil in the oil phase can vary. In one embodiment, the oil phase comprises about 20 to about 80% oil, more particularly about 50 to about 80% oil, about 60 to about 70% oil, or about 65% oil. In other embodiments, the amount of oil in the oil phase is about 20%, about 30%, about 40%, or about 50% or more.

[0110] The ratio of weighting agent to flavor oil can vary, hi one embodiment, the ratio of weighting agent to flavor oil (e.g., citrus oil) is about 1:100, about 1:50, about 1:25, about 1:20, about 1:10, about 1:5, about 1.3, about 1:2, or about 1:1.

[0111] The weighting agent present in the oil phase of the beverage emulsion can vary and include any weighting agent described herein or combinations thereof.

[0112] The amount of weighting agent present in the oil phase of the beverage emulsion can vary. In one embodiment, a beverage emulsion is disclosed that includes a weighting agent disclosed herein, wherein the amount of weighting agent present in the oil phase of the beverage emulsion is from 1 ppm to about 200 ppm, from about 10 ppm to about 180 ppm, from about 20 ppm to about 170 ppm, from about 30 ppm to about 160 ppm, from about 40 ppm to about 150 ppm, from about 50 ppm to about 140 ppm, from about 60 ppm to about 130 ppm, from about 70 ppm to about 120 ppm, from about 80 ppm to about 110 ppm, or about 100 ppm.

[0113] In further embodiments, the weighting agent is present in the oil phase of the beverage emulsion in an amount of about 10 ppm, about 20 ppm, about 30 ppm, about 40 ppm, about 50 ppm, about 60 ppm, about 70 ppm, about 80 ppm, about 90 ppm, about 100 ppm, about 110 ppm, about 120 ppm, about 130 ppm, about 140 ppm, about 150 ppm, about 160 ppm, about 170 ppm, about 180 ppm, about 190 ppm, or about 200 ppm.

[0114] In other embodiments, the weighting agent is present in the oil phase of the beverage emulsion in an amount of less than about 200 ppm, less than about 180 ppm, less than about 170 ppm, less than about 160 ppm, less than about 150 ppm, less than about 140 ppm, less than about 130 ppm, less than about 120 ppm, less than about 100 ppm, less than about 90 ppm, less than about 80 ppm, less than about 70 ppm, less than about 60 ppm, less than about 50 ppm, less than about 40 ppm, less than about 30 ppm, less than about 20 ppm, or less than about 10 ppm.

[0115] In one embodiment, the diluted beverage emulsion (i.e., the final beverage) contains about 50 mg / L, about 45 mg / L, about 40 mg / L, about 35 mg / mL, about 30 mg / L, about 25 mg / L, or about 20 mg / L, or less, of a dispersed oil phase.

[0116] The beverage emulsion further comprises an aqueous phase, i.e., an aqueous phase. Water can comprise, for example, about 40 to about 80% of the beverage emulsion, more specifically, about 50 to about 70% or about 60 to about 70% of the beverage emulsion, and even more specifically, about 40%, about 50%, about 60%, about 70%, or about 80% or more of the beverage emulsion. As used herein, water includes water from any source, for example, fruit (vegetable) juice.

[0117] The aqueous phase of the beverage emulsion may comprise any suitable ingredient, in one embodiment, including one or more of the following: water, various types of hydrocolloids, citric acid, preservatives, emulsifiers, emulsion stabilizers, colorants, thickeners, sweeteners, and salt.

[0118] The hydrocolloid can be any suitable hydrocolloid, including, but not limited to, gum arabic, modified food starch, tragacanth gum, propylene glycol alginate, xanthan gum, pectin, gellan gum, guar gum, and carboxymethylcellulose.

[0119] The emulsifier can be any suitable emulsifier, including, but not limited to, gum acacia, food modified starch (e.g., food alkenyl succinate modified starch), anionic polymers derived from cellulose (e.g., carboxymethylcellulose), gum ghatti, modified gum ghatti, xanthan gum, gum tragacanth, guar gum, locust bean gum, pectin, and mixtures thereof.

[0120] The sweetener can be any suitable sweetener, including natural, unnatural, or synthetic sweeteners.

[0121] The beverage or beverage concentrate may contain additives, including, but not limited to, carbohydrates, polyols, amino acids and their corresponding salts, polyamino acids and their corresponding salts, sugar acids and their corresponding salts, nucleotides, organic acids, inorganic acids, organic salts including organic acid salts and organic base salts, inorganic salts, bitter compounds, caffeine, flavorants and flavoring ingredients, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, fruit (vegetable) juices, dairy products, extracts of grains and other plants, flavonoids, alcohols, polymers, and combinations thereof. Any suitable additive described herein may be used.

[0122] The beverage or beverage concentrate may include one or more of the functional ingredients described herein, including, but not limited to, vitamins, minerals, antioxidants, preservatives, glucosamine, polyphenols, and combinations thereof.

[0123] The pH of the beverage emulsion, e.g., the final beverage, is not expected to be substantially or adversely affected by the beverage emulsion. A non-limiting example of a beverage pH range can be from about 1.8 to about 10. Further pH examples include a range of from about 2 to about 5. In certain embodiments, the pH of the beverage can range from about 2.5 to about 4.2. One skilled in the art will appreciate that the pH of a beverage can vary based on the type of beverage. For example, a dairy beverage can have a pH greater than 4.2.

[0124] The titratable acidity of the beverage can be, for example, in the range of about 0.01 to about 1.0% by weight of the beverage.

[0125] In one embodiment, the acidity of the sparkling beverage product is from about 0.01 to about 1.0% by weight of the beverage, for example, from about 0.05% to about 0.25% by weight of the beverage.

[0126] The carbonated content of the sparkling beverage product is from 0 to about 2% (w / w) carbon dioxide or its equivalent, for example, from about 0.1 to about 1.0% (w / w).

[0127] The temperature of the beverage can be, for example, in the range of about 4° C. to about 100° C., such as about 4° C. to about 25° C. The beverage can be a shelf-stable beverage or a chilled beverage.

[0128] The calorie content of the beverage can vary. In one embodiment, the beverage is a full-calorie beverage, having about 120 calories or less per 8 ounce serving. In another embodiment, the beverage is a mid-calorie beverage, having about 60 calories or less per 8 ounce serving. In yet another embodiment, the beverage is a low-calorie beverage, having about 40 calories or less per 8 ounce serving. In yet another embodiment, the beverage can be a zero-calorie beverage, having about 5 calories or less per 8 ounce serving.

[0129] In particular embodiments, the beverage is a cola beverage. In more particular embodiments, the cola beverage further comprises caffeine. In other more particular embodiments, the cola beverage can be a low-, medium-, or zero-calorie beverage.

[0130] In certain embodiments, the beverage is a lemon-lime or orange flavored soda.

[0131] In certain embodiments, the final beverage is a carbonated soft drink prepared by diluting a beverage syrup to about 10% (v / v) in an aqueous solution of sugar, coloring, and preservatives. In certain embodiments, the beverage syrup includes at least one citrus oil, such as orange oil. In other embodiments, the final beverage is a fruit (vegetable) juice beverage.

[0132] The beverage emulsions, both in concentrated and diluted form (including carbonated diluted forms), are characterized by a desired degree of stability. Specifically, the beverage emulsions, in both concentrated and diluted (final) form, exhibit stability (e.g., chemical stability, physical stability) suitable for commercial use.

[0133] Stability can be measured by any suitable technique. Stability can be measured indirectly (e.g., PSD) or directly (e.g., visual observation, including imaging techniques). In certain embodiments, stability is measured by a technique selected from light scattering, focused beam reflectance measurements, centrifugation, and rheology. In certain embodiments, the beverage emulsion passes the "neck-ring test" (see Protocol 3) described in Tan and Holmes, "Stability of beverage flavor emulsions." Perfumer and Flavorist 1988, 13, 23-41.

[0134] In certain embodiments, the beverage emulsion has a stability index of 0.9, greater than 0.92, greater than 0.93, greater than 0.94, greater than 0.95, greater than 0.96, greater than 0.97, greater than 0.98, greater than 0.99, greater than 1.00, greater than about 1.01, greater than about 1.03, greater than about 1.05, greater than about 0.108, or greater than about 0.110.

[0135] In one embodiment, the beverage emulsion exhibits stability comparable to or equal to that of a beverage emulsion containing a conventional ester gum, e.g., glycerol ester of gum rosin (Eastman Chemical, USA). In other embodiments, the beverage emulsion exhibits improved stability over a beverage emulsion containing a conventional ester gum. This improvement can be, for example, about 5%, about 10%, about 15%, or about 20% or more. In certain embodiments, this improvement is exhibited at temperatures above about 23°C, more particularly at temperatures above about 30°C.

[0136] In other embodiments, the beverage emulsions of the present invention are characterized by an average particle size comparable to that of beverage emulsions containing conventional ester gums. In further embodiments, the beverage emulsions are characterized by an average particle size reduced compared to that of beverage emulsions containing conventional ester gums. In one embodiment, the average particle size of the beverage emulsions of the present invention is reduced by about 10%, about 15%, about 20%, or about 25% or more.

[0137] In certain embodiments, the average particle size of a beverage emulsion is reduced by adding a weighting agent of the present invention, ie, the average particle size is reduced by about 1%, about 5%, about 10%, or about 20% or more.

[0138] In certain embodiments, the beverage emulsion is characterized by an average particle size of between about 0.05 and about 0.3 microns over a suitable period of time. In other embodiments, the beverage emulsion has an average particle size of between about 0.08 and about 0.26, about 0.10 and about 0.20, or more specifically, about 0.12 and about 0.18. In certain embodiments, the beverage emulsion has an average particle size of about 0.08, about 0.10, about 0.12, about 0.14, about 0.16, about 0.18, about 0.20, about 0.22, about 0.24, or about 0.26 microns. In certain embodiments, the average particle size is maintained for at least 3 months, at least 6 months, or at least 12 months, or longer, when stability is measured at room temperature.

[0139] In certain embodiments, the average particle size of the beverage emulsion is less than about 0.05 microns, more particularly, about 0.45 microns, about 0.40 microns, about 0.35 microns, about 0.30 microns, about 0.25 microns, about 0.20 microns, about 0.15 microns, or about 0.01 microns or less for a suitable period of time, hi certain embodiments, the average particle size is maintained for at least 3 months, at least 6 months, or at least 12 months, or longer, when stability is measured at room temperature.

[0140] In one embodiment, the particle size of the beverage emulsion is characterized by remaining between 0.1 and 0.2 microns for at least 3 months, at least 6 months, or at least 12 months, or longer, when stability is measured at room temperature.

[0141] In one embodiment, the beverage emulsion exhibits slower phase separation than a beverage emulsion comprising a conventional ester gum, e.g., a glycerol ester of gum rosin. In certain embodiments, the beverage emulsions disclosed herein exhibit phase separation that is about 5%, about 10%, about 15%, about 20%, or about 25% slower than a beverage emulsion comprising a conventional ester gum. In other embodiments, the beverage emulsion exhibits phase separation that is about 3, about 5, or about 10 times slower than a beverage emulsion comprising a conventional ester gum. In certain embodiments, this improvement is exhibited at temperatures above about 22°C, more particularly at temperatures above about 30°C.

[0142] In one embodiment, the beverage emulsion exhibits the same or equivalent flocculation, settling, and / or coalescence as compared to a beverage emulsion containing a conventional ester gum. In other embodiments, one or more of these properties are improved in the beverage emulsions of the present invention as compared to a beverage emulsion containing a conventional ester gum. This improvement can be, for example, about 5%, about 10%, about 15%, or about 20% or more. In certain embodiments, this improvement is exhibited at temperatures above about 30°C.

[0143] In other embodiments, the beverage emulsions exhibit similar or equal lifting or striating properties compared to beverage emulsions containing conventional ester gums. In other embodiments, the amount of lifting or striating is reduced in the beverage emulsions of the present invention. This reduction can be, for example, about 5%, about 10%, about 15%, or about 20% or more. In certain embodiments, this improvement is demonstrated at temperatures above about 30°C.

[0144] In other embodiments, the shelf life of the beverage emulsions of the present invention (as packaged) is comparable to or equal to that of beverage emulsions containing conventional ester gums, e.g., glycerol esters of gum rosin (Eastman Chemical, USA). In certain embodiments, the shelf life is about 4 to about 12 weeks. In other embodiments, the stability of the emulsions is improved compared to beverage emulsions containing conventional ester gums. This improvement can be, for example, about 5%, about 10%, about 15%, or about 20% or more.

[0145] In other specific embodiments, the beverage emulsion (as packaged) has a shelf life of about 6, about 8, about 10, about 12, about 14, about 16, or about 18 months or more.

[0146] In other specific embodiments, the beverage emulsion (as packaged) has a shelf life of about 1 year, about 1.5 years, about 2.0 years, about 2.5 years, or about 3.0 years or more.

[0147] The sensory characteristics of beverages containing the weighting agents of the present invention are suitable for consumer use. Specifically, the appearance (e.g., color), taste, aroma, mouthfeel, and overall acceptability are suitable. In one embodiment, one or more sensory characteristics of the beverage are improved compared to beverages containing conventional ester gums. Sensory properties can be tested, for example, at 0°C and 22°C by trained panelists (e.g., 4-5 people). In alternative embodiments, sensory properties can be measured by suitable equipment (e.g., rheometer, penetrometer, spectrophotometer), either alone or in combination with sensory panelists. Consumer panels, e.g., generally untrained panelists, can also be used to determine sensory properties.

[0148] In one embodiment, the present invention provides a beverage product comprising the weighing agent of the present invention. As used herein, the term "beverage product" refers to a ready-to-drink beverage, a beverage concentrate, a concentrated syrup, or a powdered beverage. Suitable ready-to-drink beverages include carbonated and non-carbonated beverages. Carbonated beverages include, but are not limited to, frozen carbonated beverages, sparkling enhanced beverages, cola, fruit-flavored sparkling beverages (e.g., lemon-lime, orange, grape, strawberry, and pineapple), ginger ale, soft drinks, and root beer. Non-carbonated beverages include, but are not limited to, fruit juice, fruit-flavored juice, juice drink, nectar, vegetable juice, vegetable-flavored juice, sports drinks, energy drinks, fortified water drinks, vitamin-fortified water, near-water drinks (e.g., water containing natural or synthetic flavoring agents), coconut water, tea-based beverages (e.g., black tea, green tea, rooibos tea (red tea), oolong tea), coffee, cocoa drinks, dairy-based beverages (e.g., dairy drinks, dairy coffee, cafe au lait, milk tea, fruit milk drinks), beverages containing grain extracts, and smoothies.

[0149] In certain embodiments, the fruit juice is selected from the group consisting of citrus juice and non-citrus juice. Citrus juice can be, for example, orange juice, lemon juice, lime juice, grapefruit juice, tangerine juice, or a mixture thereof. Non-citrus juice can be, for example, apple juice, grape juice, pear juice, cherry juice, berry juice, pineapple juice, peach juice, apricot juice, plum juice, prune juice, or a mixture thereof.

[0150] In one embodiment, the beverage product is an oil-in-water emulsion. Beverage emulsions are thermodynamically unstable systems that tend to break down during storage. Several breakdown processes can occur, including creaming and sedimentation, flocculation, Ostwald ripening, coalescence, phase inversion, or a combination thereof. In certain embodiments, the beverage emulsions described herein exhibit reduced breakdown compared to beverage emulsions known in the art.

[0151] In other embodiments, the consumables disclosed herein are food or food products. The food products can be oil-in-water emulsions (e.g., butter) or water-in-oil emulsions. In certain embodiments, the food products are edible emulsions such as spreadable butter or margarine, ice cream, etc.

[0152] IV. Preparation method of specific gravity adjuster The weighting agents disclosed herein are prepared from natural sources such as plants belonging to the Pinaceae family (primarily the Pinus genus).

[0153] In one embodiment, the weighting agent is selected from the group consisting of P. elliottii Engelm (Brazil, Argentina, South Africa, USA, Kenya), P. massoniana (P. massoniana) and P. kesiya Royale ex Gordon (P. kesiya Royale ex Gordon) (China), P. pinaster Aiton (Portugal), P. merkusii Jungh. and Vriese (Indonesia and Vietnam), P. roxburghii Sarg. (India and Pakistan), P. oocarp The purified gum resin is prepared from rosin obtained from pine tree species selected from the group consisting of P. Schilde (Mexico and Honduras), P. caribaea (South Africa, Kenya, Venezuela), and P. radiata (Kenya). In other embodiments, the purified gum resin is obtained from other softwoods and hardwoods.

[0154] The oleoresin can be extracted by wounding the tree and repeatedly removing the bark and underlying tissue, optionally followed by the application of a chemical irritant. The recovered crude oleoresin is distilled to yield gum turpentine (volatile fraction) and crude gum rosin (solid fraction).

[0155] Crude gum rosin is composed primarily of a mixture of abietic and pimaric acids with smaller amounts of neutral compounds. The neutral compounds include primarily stilbene compounds and other hydrocarbons. In some embodiments, crude gum rosin is composed of about 80% resin acids and about 10% neutral compounds. In one embodiment, crude gum rosin contains 50 different compounds as shown in Figure 2.

[0156] Accordingly, in one embodiment, a method for obtaining a weighting agent is disclosed, the method comprising: (i) providing crude gum rosin; and (ii) purifying the crude gum rosin to obtain the weighting agent.

[0157] Any suitable purification method can be used, hi one embodiment, the purification method is a physical purification method (batch or continuous distillation), a chemical purification method (e.g., salt formation), or a combination of both.

[0158] In one embodiment, purification of crude gum rosin is via the formation of resinate salts. In certain embodiments, this process includes (i) purifying the crude gum rosin by forming an isopropylamine or isopentylamine salt; (ii) free-base conversion to remove the isopropylamine or isopentylamine; and (iii) esterification with glycerol. A representative chemical purification process in this regard is shown in Figure 1.

[0159] In other embodiments, the purification method comprises distillation, i.e., separation of compounds based on differences in boiling points. In certain embodiments, the method comprises vacuum distillation or molecular distillation (i.e., vacuum distillation under pressures less than 0.01 Torr).

[0160] In certain embodiments, the method comprises high-temperature vacuum distillation (Kugelrohr distillation). The process can be a batch process. The time and temperature can vary. In one embodiment, the temperature is about 100 to about 120°C, more specifically about 100, about 105, about 110, about 115, or about 120°C. In other embodiments, the time is about 5 to about 25 hours, more specifically about 10 to about 20 hours, and even more specifically about 15 hours. In certain embodiments, the time is about 5 to about 10 hours, or about 5, about 6, about 7, about 8, about 9, or about 10 hours.

[0161] In certain embodiments, purification of crude gum rosin via vacuum distillation results in a weighting agent comprising about 80 to about 95% resin acids, more specifically about 83 to 93%, or about 83%, about 84%, about 85%, about 86%, about 87%, about 88%, about 89%, about 90%, about 91%, about 92%, or about 93% resin acids. In one embodiment, the number of resin acids is less than 12, less than 11, less than 10, less than 9, or less than 8. In other embodiments, the number of resin acids is 6-12, 8-12, or 10.

[0162] In other embodiments, the purification method comprises molecular distillation (also known as wiped film distillation). Advantageously, this method is continuous / scalable.

[0163] In certain embodiments, purification of crude gum rosin via vacuum distillation results in a weighting agent comprising about 80 to about 95% resin acids, more specifically about 90 to about 95% resin acids, and even more specifically about 93%, about 94%, or about 95% resin acids. In one embodiment, the number of resin acids is less than 12, less than 11, less than 10, less than 9, or less than 8. In other embodiments, the number of resin acids is 6-12, 8-12, or 10.

[0164] In certain embodiments, crude gum rosin is purified via vacuum distillation to yield a weighting agent comprising about 90 to about 99% resin acids, more specifically about 92 to about 97% resin acids, and even more specifically about 96%, about 97%, about 98%, or about 99% resin acids. In one embodiment, the number of resin acids is less than 12, less than 11, less than 10, less than 9, or less than 8. In other embodiments, the number of resin acids is 6-12, 8-12, or 10.

[0165] In certain embodiments, the method of the present invention can be carried out on a laboratory scale (about 1 kg). In certain embodiments, the yield is about 85% and the purity is about 90 to about 95% resin acid, more specifically about 92% resin acid. In certain embodiments, the weighting agent prepared by this method contains 12 or less resin acids, more specifically 10 resin acids.

[0166] In other embodiments, the method is carried out at a pilot scale (i.e., about 100-200 kg). In certain embodiments, the yield is about 90% and the purity is about 90-94% resin acid, more particularly about 94% resin acid. In certain embodiments, the weighting agent prepared by this method contains 10 or less resin acids, more particularly 8 resin acids.

[0167] In one embodiment, the weighting agents disclosed herein have higher purity and a lower number of resin acids than weighting agents known in the art, particularly conventional ester gums. In certain embodiments, the purity is at least 5% higher and the number of resin acids is at least 50% lower. In certain embodiments, the purity is at least 10% higher and the number of resin acids is at least 75% lower.

[0168] V. Methods for Preparing Beverage Emulsions In one embodiment, a method for preparing a beverage emulsion containing a weighting agent of the present invention is disclosed, comprising adding an effective amount of a weighting agent to a consumable product.

[0169] When the consumable product is a beverage emulsion, the emulsion can be prepared by any method known in the art. In one embodiment, the ingredients are mixed together and then homogenized. Homogenization methods include, but are not limited to, high-pressure homogenization, high-shear mixing, ultrasonication, and other mixing techniques known in the art.

[0170] Beverage concentrates and concentrated syrups are prepared using an initial amount of liquid matrix (e.g., water) and the desired beverage ingredients. A full strength (final) beverage is then prepared by adding an additional amount of water. Powdered beverages are prepared by dry blending all beverage ingredients in the absence of a liquid matrix. A full strength beverage is then prepared by adding the entire amount of water.

[0171] In one embodiment, the method for preparing the beverage emulsion of the present invention includes: (i) separately preparing an aqueous phase and an oil phase; (ii) pre-homogenizing; and (iii) homogenizing.

[0172] The aqueous phase can be prepared by adding the essential ingredients together.

[0173] The oil phase can be prepared by adding the essential ingredients together. In one embodiment, the flavor oil is added before the weighting agent.

[0174] In the pre-homogenization step, the water phase is mixed with the oil phase to produce a pre-mixture in which the oil is divided into small oil droplets.

[0175] In the homogenization step, the pre-mixture is pumped at very high pressure through a homogenizer valve, which creates turbulence and cavitation forces that break up the oil droplets into fine particles.

[0176] In one embodiment, the method is used to prepare a citrus drink, such as a fruit (vegetable) juice drink or a citrus-flavored soda. [Example]

[0177] Example 1: Density The densities of the weighting agents of the present invention were compared to the densities of conventional glycerol esters of wood and / or gum rosin, and the results are shown in Table I below.

[0178] [Table 1]

[0179] This data indicates that Ester Gum can be safely substituted for conventional Ester Gum at a 1:1 substitution ratio.

[0180] Example 2: Purification of crude gum rosin by vacuum distillation The crude gummy resin was purified by two different vacuum distillation methods.

[0181] The results of the first method, physical high temperature vacuum distillation, are shown in Table II below.

[0182] [Table 2]

[0183] The results of the second method, molecular distillation (wiped film distillation), are shown in Table III below.

[0184] [Table 3]

[0185] Example 3: Comparison of Purity Between Purification Processes

[0186] [Table 4]

Claims

1. A method for producing a glycerol ester of gum rosin as a weighting agent, comprising: (i) providing a crude gum rosin; (ii) purifying the crude gum rosin by a method selected from the group consisting of a chemical refining method, a physical refining method, or a combination thereof, to provide a refined gum rosin having 80% to 99% resin acids; and (iii) reacting the refined gum rosin with glycerin to provide the glycerol ester of gum rosin as the weighting agent. said physical purification method of step (ii) comprising vacuum distillation or molecular distillation; The chemical refining process of step (ii) comprises: (a) forming an isopropylamine or isopentylamine salt of the crude gum rosin; and (b) free-base forming to remove the isopropylamine or isopentylamine, thereby providing purified gum rosin. method.

2. The method of claim 1 , wherein the chemical purification process is a process for forming a resinate.

3. The method of claim 1 , wherein the physical refining method comprises vacuum distillation.

4. The method of claim 3 , wherein the physical refining method comprises molecular distillation.

5. 10. The method of claim 1, wherein the refined gum rosin comprises at least 92% resin acids.

6. 10. The method of claim 1, wherein the refined gum rosin comprises at least 94% resin acids.

7. 10. The method of claim 1, wherein the refined gum rosin contains 10 or fewer resin acids.

8. 10. A method for producing a weighting agent comprising the glycerol ester of gum rosin produced by the method of claim 1.

9. A method for producing a beverage emulsion comprising a weighting agent produced by the method of claim 8.

10. 10. The method of claim 9, wherein the beverage emulsion is a beverage concentrate or a finished beverage.

11. 10. The method of claim 9, wherein the beverage emulsion is an oil-in-water emulsion comprising a dispersed oil phase and a continuous water phase.

12. 12. The method of claim 11, wherein the oil phase of the beverage emulsion comprises at least one essential oil, edible oil, or flavor oil, and the weighting agent.

13. 13. The method of claim 12, wherein the flavor oil is derived from a citrus fruit.

14. 14. The method of claim 13, wherein the citrus fruit is selected from the group consisting of lemon, lime, orange, tangerine, mandarin, bergamot, and grapefruit.

15. 10. The method of claim 1, comprising adding said weighting agent to a beverage emulsion to form a mixture and, optionally, homogenizing the mixture.

16. 16. The method of claim 15, comprising: (iv) separately preparing an aqueous phase and an oil phase, the oil phase including the weighting agent; (v) pre-homogenizing the aqueous phase and the oil phase to provide a pre-mixture; and (vi) homogenizing the pre-mixture to provide the beverage emulsion.

17. 17. The method of claim 16, further comprising diluting the beverage emulsion with water to provide a final beverage.

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