Clouding agent for forming a foamed beverage

Abstract

Powdered vegan foamable clouding agent suitable for forming a foamed beverage, said clouding agent comprising 20-45 wt.% vegetable oil, which oil is liquid at 20° C, 45-70 wt.% carbohydrates, 0.2-1.2 wt.% ionic emulsifier selected from the group consisting of DATEM, SSL, CITREM, and combinations thereof, 0.6-2.0 wt.% sucrose ester, and 0.1-5.0 wt.% of at least one component selected from the group consisting of buffering agents, free flowing agents, anti-oxidants, moisture, and combinations thereof, wherein the clouding agent is a powder.

Description

[0001] CLOUDING AGENT FOR FORMING A FOAMED BEVERAGE

[0002] The invention relates to a particulate clouding agent that is suitable for forming a foamed beverage. The invention further relates to the preparation of such a clouding agent, and its use in an instant beverage mix for forming a turbid, foamy beverage when admixed with water.

[0003] The preparation of beverages by admixing dry ingredient mixes water is well known. In particular, beverages made from dry beverage mixes form an alternative to natural beverages such as juice beverages, and are popular due to their constant quality and convenience.

[0004] Some fruit-based beverages made from such dry mixes also have, after their preparation, a foamy appearance, e.g. Tang® from Mondelez.

[0005] Natural fruit juices have a turbid appearance insofar as they are not treated to remove cell debris (fibers, oil droplets) from the fruit source. This turbidity provides the beverage with a natural appearance.

[0006] To attain the same natural, turbid appearance as natural fruit juices, dry mixes for preparing fruit-based beverages are often complemented with so-called clouding agents. A conventional clouding agent is titanium dioxide (TiO2); which has recently been prohibited for use in food products in Europe.

[0007] Other available clouding agents include White Diamond™ from Doehler, which is based on calcium sulphate; Avalanche™ Ultra from Sensient, which is based on MCT oil and Nosa starch (i.e. modified starch, E1450); and PearlEdge™ from ADM, which is 100% starch-based. A disadvantage of such clouding agents is their tendency to sediment in the beverage.

[0008] Further alternatives for TiO2 are described in WO 2022 / 187422 (sweet corn flour comprising soluble starch) and WO 2016 / 106018 (retrograded maltodextrin).

[0009] The object underlying the present invention is the provision of a clouding agent that, besides its clouding properties, is also capable of creating a foam on the beverage. Preferably, this foam remains stable for sufficient time after its preparation.

[0010] A further object is the provision of a vegan clouding agent, given present consumer demands. Another object is the provision of a clouding agent that is suitable for creating cold served beverages, meaning that the beverage mix, including the clouding agent, should dissolve easily and quickly in cold water.

[0011] In addition, it is desired that the clouding agent is devoid of palm oil-derived components, including palm oil and MCT oil, and / or devoid of protein. The present invention relates to a powdered vegan foamable clouding agent suitable for forming a foamed beverage, said clouding agent comprising, based on total weight: a) 20-45 wt.% of one or a combination of vegetable oils that is liquid at 20° C, b) 45-70 wt.% carbohydrates, c) 0.2-1 .2 wt.% ionic emulsifier selected from the group consisting of diacetyl tartaric acid esters of mono- and diglycerides (DATEM; E472e), sodium stearoyl lactylate (SSL; E481), citric acid esters of mono- and diglycerides (CITREM; E472), and combinations thereof, d) 0.6-2.0 wt.% sucrose ester, and e) 0.1 -5.0 wt.% of at least one component selected from the group consisting of buffering agents, free flowing agents, anti-oxidants, moisture, and combinations thereof.

[0012] This clouding agent according to the present invention provides satisfactory turbidity (cloudiness) in fruit-based beverages prepared from instant powdered fruit mixes. In addition, the clouding is foamable, meaning that it enables the formation of foam when dispersed and mechanically treated (stirred, shaken) in (aqueous) fluids, for instance when preparing fruitbased beverages from instant powdered fruit mixes. Apart for being foamable, the clouding agent according to the invention is able to stabilize foams. Furthermore, the clouding agent is vegan (i.e. does not contain animal-derived ingredients) and can be prepared without the use of titanium dioxide and / or palm oil-derived components. It further does not require the presence of proteins.

[0013] The invention further relates to a method for preparing the powdered vegan foamable clouding agent, which method comprising the steps of: i. providing an aqueous mixture comprising carbohydrates, an ionic emulsifier selected from the group consisting of DATEM, SSL, CITREM and combinations thereof, sucrose ester, and at least one component selected from the group consisting of buffering agents, antioxidants and combinations thereof, ii. providing a vegetable oil phase that is liquid at 20°C, iii. mixing the aqueous mixture and the oil phase to obtain a pre-emulsion, iv. homogenizing the pre-emulsion to obtain an emulsion, and v. spray drying the emulsion to obtain the powdered vegan foamable clouding agent.

[0014] The invention further relates to an instant beverage mix comprising the powdered vegan foamable clouding agent.

[0015] Vegetable oils suitable for preparing the clouding agent according to the present invention include vegetable oils derived from a single source and combinations of vegetable oils, provided that the vegetable oil or mixture of vegetable oils is liquid at 20°C. Preferably, the vegetable oil or mixture of vegetable oils is liquid in the temperature range of between 5-20°C. The clouding agent comprises 20-45 wt.%, preferably 25-44 wt.%, more preferably 30-43 wt.%, and most preferably 33-40 wt.% vegetable oil.

[0016] Preferably, the vegetable oil comprises triglycerides, with more than 70% (wt. / wt.) of said triglycerides being mono-unsaturated fatty acid residues, preferably comprising C18:1 residues.

[0017] The amount of triglycerides can be determined using the FAME-GC method. FAME-GC stands for Fatty Acid Methyl Esters - Gas Chromatographic analysis. The method comprises transesterification of the triglycerides in the oil with methanol to form fatty acid methyl esters, which are subsequently analyzed with gas chromatography. The method is known in the art and is described by R.K. Lail, A. Proctor and V.P. Jain, Journal of the American Oil Society, April 2009, 86:309-314.

[0018] Even more preferably, the vegetable oil is selected from the group consisting of high-oleic sunflower oil, ultra-high oleic sunflower oil, high-oleic rapeseed oil, ultra-high oleic rapeseed oil, high-oleic canola oil, ultra-high oleic canola oil, high-oleic soy oil, ultra-high oleic soy oil, high oleic safflower oil, ultra-high oleic safflower oil, coconut oil, virgin coconut oil, and combinations thereof. High oleic oils are defined as having at least 80% oleic acid; ultra-high oleic oils are defined as having at least 90 % oleic acid.

[0019] More preferably still, the vegetable oil comprises triglycerides of which more than 70 % (wt. / wt.) are mono-unsaturated 18:1 fatty acid residues, as determined using the FAME-GC method. Most preferably, the vegetable oil comprises or is high-oleic sunflower oil.

[0020] The clouding agent comprises 45-70 wt.%, preferably 50-65 wt.%, more preferably 52-64 wt.%, and most preferably 53-63 wt.% carbohydrates.

[0021] The carbohydrates are preferably selected from the group consisting of glucose syrup, maltodextrins, and combinations thereof. More preferably, the carbohydrates comprise glucose syrup, preferably with a DE (dextrose equivalent) in the range 25-50, most preferably in the range 30-50.

[0022] The clouding agent comprises 0.2-1.2 wt.%, preferably 0.25-1.0 wt.%, and most preferably 0.3-0.6 wt.% ionic emulsifier.

[0023] In a particular preferred embodiment, the ionic emulsifier comprises or is DATEM.

[0024] The clouding agent comprises sucrose ester in an amount of 0.6-2.0 wt.%, preferably 0.7-1.8 wt.%, more preferably 0.7-1.6 wt.%, and most preferably 0.8-1.4 wt.%. Preferably, the sucrose ester is or comprises sucrose stearate, more preferably sucrose monostearate. More preferably, the sucrose ester comprises at least 65 wt.% of sucrose monostearate, based on the weight of the sucrose ester.

[0025] In a preferred embodiment, the sucrose ester has an HLB value of 20 or lower. More preferred is a sucrose ester with an HLB value of 10-20, even more preferred 13-20, even more preferred 15-20, and most preferred 15-16. The HLB value is defined as HLB = 20*M(h) / M, wherein M(h) is the molecular mass of the hydrophilic portion of the sucrose ester molecule and M is the molecular mass of the whole sucrose ester molecule.

[0026] It has been found that the combined presence of the ionic emulsifier and the sucrose ester provides an optimal balance between clouding effect and foaming properties such as foamability and foam stabilization.

[0027] Accordingly, in a preferred embodiment, the weight ratio sucrose ester / ionic emulsifier in the clouding agent is in the range 1 / 1-9 / 1 , preferably 1 / 1-7 / 1 , more preferably 1.5 / 1-5 / 1 , most preferably 2 / 1 -4.5 / 1.

[0028] The clouding agent according to the invention comprises further components selected from the group consisting of buffering agents, free flowing agents, anti-oxidants, moisture, and combinations thereof, in an amount of 0.1 -5.0 wt.% by weight of the clouding agent.

[0029] Preferably, the buffering agent is selected from the group of tripotassium citrate, monopotassium phosphate (KH2PO4), monosodium phosphate (Na^PCL), dipotassium phosphate (K2HPO4), disodium phosphate (Na2HPO4), tripotassium phosphate (K3PO4), trisodium phosphate (NasPCL), and combinations thereof. More preferably, the buffering agent comprises tripotassium citrate, most preferably in an amount of 0.2-1.0 wt.% based on the total weight of the clouding agent.

[0030] The free flowing agent is preferably selected from the group consisting of tricalcium phosphates, calcium carbonate, silicon dioxide, and combinations thereof, preferably in an amount of between 0.1 and 1.0 wt.%, more preferably between 0.2 and 0.6 wt%, based on the total weight of the clouding agent.

[0031] Preferably, the clouding agent comprises an anti-oxidant selected from the group consisting of tocopherols (mixed), rosemary extract, ascorbyl palmitate, sodium ascorbate, and combinations thereof, preferably in an amount of between 0.01 wt.% and 1.0 wt.%, more preferably between 0.02 wt.% and 0.5 wt.%, based on the total weight of the clouding agent. The clouding agent preferably has a moisture content of 1.0-4.0 wt.%. Moisture content is measured using the Karl Fischer method as described in ISO 760:1978. In a particular preferred embodiment, the clouding agent according to the invention is substantially, more preferably fully, free of titanium dioxide and / or other mineral-based clouding agents.

[0032] In another preferred and attractive embodiment, the clouding agent is substantially protein free, meaning that the clouding agent contains less than 0.1 wt% protein. Most preferably, the clouding agent is protein free.

[0033] A particularly preferred powdered vegan foamable clouding agent comprises, based on the total weight of the clouding agent, a) 30-40 wt.% high oleic sunflower oil, b) 55-65 wt.% glucose syrup, c) 0.2-0.8 wt.% DATEM, d) 1 .0-1 .5 wt.% sucrose ester, and e) 0.2-1 .0 wt.% tripotassium citrate.

[0034] The clouding agent according to the present invention is prepared by the following steps: i. providing an aqueous mixture comprising the carbohydrates; the ionic emulsifier selected from the group consisting of DATEM, SSL, CITREM and combinations thereof, the sucrose ester, and the at least one component selected from the group consisting of buffering agents, anti-oxidants and combinations thereof, ii. providing an oil phase comprising the vegetable oil that is liquid at 20 °C, iii. mixing the aqueous mixture and the oil phase to obtain a pre-emulsion, iv. homogenizing the pre-emulsion to obtain an emulsion, and v. spray drying the emulsion to obtain a clouding agent in powder form.

[0035] It is preferred that steps i. - iii. are carried out at a temperature in the range 40-70°C, more preferably in the range 55-65°C. Preferably, between step iv. and v., a pasteurization step is conducted at 75-88°C for 20-60 seconds.

[0036] Preferably, the homogenization is carried out as a two-step homogenization, more preferably with a first step in the range 130-250 bar and a second step in the range 15-50 bar. Most preferably, the first step is carried out in the range 150-220 bar and the second step in the range 20-40 bar. Preferably, the homogenization is carried out at a temperature in the range 55- 65°C. The clouding agent according to the present invention can be incorporated in a powdered instant beverage mix. Such instant beverage mix preferably comprises a fruit extract or fruit flavor, preferably a citrus fruit extract or flavor, most preferably an orange or tangerine extract or flavor. The instant beverage mix may further contain sugars, acidity regulators such as citric acid, and thickeners such as xanthan, gum Arabic, guar gum, and sodium carboxymethyl cellulose, and combinations thereof. The instant beverage mix may be combined with water and mechanically treated (stirred, shaken) to obtain a foamed and cloudified beverage.

[0037] In a further embodiment, the clouding agent may be incorporated in a powdered beverage creamer. Such creamer is preferably plant-based and acid stable.

[0038] FIGURE

[0039] Figure 1 illustrates different foam structures: bad (score 1 ; Figure 1a), moderate (score 3; Figure 1b), and good (score 5; Figure 1c).

[0040] EXAMPLES

[0041] Foam test

[0042] 1.5 grams of clouding agent was blended with 16.5 grams of Tang® orange powder mix (ex Mondelez Brazil). This powder blend was then dissolved, under 15 times clockwise and 15 times counter-clock-wise stirring, in 1000 mL of water with a temperature between 6-10°C. After approximately 1 minute, the foam performance was determined by evaluating the foam surface coverage and was rated based upon pictures taken from the top surface of the beverage (see Figure 1). The rating ranged from very good with a score of 5 to bad with a score of 1 . A score of 3 and higher was considered acceptable.

[0043] Titanium dioxide (TiCh) was taken along as a benchmark for the foam test. This sample was prepared in a similar manner, except that only 0.16 grams of TiC>2 was blended with 17.8 grams of Tang® orange powder mix.

[0044] Turbidity

[0045] Turbidity was used to determine the performance of the clouding agent. Samples were prepared by dissolving 0.15% (w / w) clouding agent in water with a temperature of 18-22 °C, and gently stirring with a spoon until completely dissolved. For the benchmark, 0.016% (w / w) TiC>2 was dissolved in water.

[0046] The solutions were transferred to sample cells, applicable for the specific turbidimeter (2100 AN, Hach Lange). The sample cells were closed with a lid and placed in the turbidimeter. After 2 minutes, when reaching a stable value, the turbidity could be read from the machine. Turbidity is expressed in Nephelometric Turbidity Units (NTUs), and a value equal or higher to 1000 NTU was considered acceptable.

[0047] Sensory

[0048] Sensory properties of the clouding agents were rated at two different points in time: directly after production (t = 0 months) and after storage of the clouding agent for 3 months at 40°C (t=3 months). In order to evaluate the sensory properties of the clouding agents, 1.5 grams of clouding agent was blended with 16.5 grams of Tang® orange powder mix. This powder blend was then dissolved in 1000 mL water with a temperature between 4-20°C, while stirring 15 times clock-wise and 15 times counter-clock-wise. A sensory score was given after tasting with a small taste panel. The rating of the scores ranged from very good (score 5) to bad (score 1). Scores are described and defined as: 5, no off taste and very neutral; 4, close to neutral; 3, slightly off taste but still acceptable; 2, off taste; 1 , extreme off taste. A score of 3 and higher was considered acceptable.

[0049] Titanium dioxide (TiCh) was taken along as a benchmark for the sensory test. This sample was prepared in a similar manner, except for blending 0.16 grams of TiC>2 with 17.8 grams of Tang® orange powder mix.

[0050] Example 1 : Preparation of a clouding agent according to the invention.

[0051] A mixture of 1.2 kg sucrose ester (SP70 - Sisterna) and 62.8 kg glucose syrup (Roquette DE 28-30) was dissolved in 40 kg water at 60°C. To this mixture 0.5 kg DATEM (Danisco) and 0.5 kg tripotassium citrate (Merck) were added. Finally, 35 kg high-oleic sunflower oil (Walter Rau) was added to the mixture. The final mixture was then heated until a final temperature of 60°C was reached.

[0052] The final mixture was homogenized at 180 bar first stage and 30 bar second stage with a high pressure homogenizer at a temperature of around 60°C. The product was then pasteurized at a temperature of 82-85°C for at least 30 seconds in a scraped surface heater that was placed in line upfront a high pressure pump. The high pressure pump was used to feed a high pressure nozzle used to atomize the emulsion into the spray dryer chamber of a Filtermat spray drier. Drying inlet temperatures of about 150°C and outlet temperatures in the range of 85-95°C were used to arrive at powders with a moisture content of 2.0-4.0%. The poured bulk density of the resulting powders typically ranged from 420 to 550 grams / L. To assess the performance of the obtained powder, the following tests were performed: foam performance and sensory in the Tang® application, turbidity, and free fat level. The results can be found in Table 2. Example 2:

[0053] Example 1 was repeated, except that the ratio sucrose ester / DATEM shifted from 2.3 towards 4.0. A complete overview of the recipe of Example 2 can be found in Table 1. The test results are listed in Table 2. Compared to Example 1 , foam performance in the Tang® application increased (score 5), whereas turbidity decreased.

[0054] Example 3:

[0055] Example 1 was repeated, except that the ratio sucrose ester / DATEM shifted from 2.3 towards 3.3 and the fat% was increased from 35% towards 42%. A complete overview of the recipe can be found in Table 1 . Functionality tests were executed for the obtained powder. The results can be found in Table 2. Compared to Example 1 , foam performance in the Tang® application increased whereas turbidity decreased.

[0056] Example 4:

[0057] Example 1 was repeated, except that the fat% was increased from 35% towards 42%. The recipe of this Example 4 can be found in Table 1. The test results are displayed in Table 2. Compared to Example 1 , foam performance in the Tang® application slightly increased whereas turbidity slightly decreased.

[0058] Comparative Example 5:

[0059] Example 1 was repeated, except that 8% modified starch (E1450) was applied instead of sucrose ester. Next to that, 42 wt.% MCT oil was used instead of 35.0 wt.% high-oleic sunflower oil. Furthermore, tripotassium citrate was absent for the composition. A detailed overview of the recipe can be found in Table 1. Functional properties were evaluated of the obtained powder (Table 2). In the Tang® application, foam was absent (score 1). In addition, turbidity decreased compared to Example 1.

[0060] Comparative Example 6:

[0061] Example 3 was repeated, except that the ratio sucrose ester / DATEM shifted towards 1 .0. The recipe can be found in Table 1. Test results are displayed in Table 2. Compared to Example 3, foam performance in the Tang® application deteriorated from 5 to 2, whereas turbidity significantly increased.

[0062] Comparative Example 7:

[0063] Example 3 was repeated, except for the absence of DATEM and tripotassium phosphate. The complete overview of the recipe can be found in Table 1 and the test results are displayed in Table 2. Compared to Example 3, the turbidity sharply decreased, and foam performance was also significantly lower (score 3).

[0064] Comparative Example 8: Example 1 was repeated, except for the use of 1.7% DATEM and the absence of sucrose ester.

[0065] Functional properties were evaluated of the obtained powder, and the results can be found in Table 2. Both turbidity and foam performance in the Tang® did decrease compared to Example 1. Table 1 Overview of the composition of the product examples obtained (wt.% on product). All examples contain approximately 2 wt. % moisture.

[0066] *: High Oleic Sunflower oil

[0067] **: Medium Chain Triglyceride oil Table 2 Overview of the scores and results of functionality tests (sensory over time, foam performance in Tang® application, turbidity and free fat%) for each product example. n.d. = not determined The experiments show that with the composition according to the invention, beverages can be obtained with excellent clouding properties, and also have a very good foam layer, and in addition show a very good sensory profile.

Claims

CLAIMS1 . A powdered vegan foamable clouding agent suitable for forming a foamed beverage, said clouding agent comprising, based on total weight: a) 20-45 wt.% of one or a combination of vegetable oils that is liquid at 20°C, b) 45-70 wt.% carbohydrates, c) 0.2-1 .2 wt.% ionic emulsifier selected from the group consisting of diacetyl tartaric acid esters of mono- and diglycerides (DATEM), sodium stearoyl lactylate (SSL), citric acid esters of mono- and diglycerides (CITREM), and combinations thereof, d) 0.6-2.0 wt.% sucrose ester, and e) 0.1 -5.0 wt.% of at least one component selected from the group consisting of buffering agents, free flowing agents, anti-oxidants, moisture, and combinations thereof.

2. Powdered vegan foamable clouding agent according to claim 1 , wherein the wt. / wt. ratio of sucrose ester / ionic emulsifier is in the range 1 / 1-9 / 1 , preferably 1 / 1-7 / 1 , more preferably 1 .5 / 1 -5 / 1 , most preferably 2 / 1 -4.5 / 1.

3. Powdered vegan foamable clouding agent according to claim 1 or 2, wherein the ionic emulsifier is DATEM.

4. Powdered vegan foamable clouding agent according to any one of the preceding claims, wherein the vegetable oil comprises triglycerides, more than 70% (wt. / wt.) of said triglycerides being mono-unsaturated fatty acid residues, preferably comprising C18:1 residues.

5. Powdered vegan foamable clouding agent according to any one of the preceding claims, wherein the vegetable oil is selected from the group consisting of high-oleic sunflower oil, ultra-high oleic sunflower oil, high-oleic rapeseed oil, ultra-high oleic rapeseed oil, high- oleic canola oil, ultra-high oleic canola oil, high-oleic soy oil, ultra-high oleic soy oil, high oleic safflower oil, ultra-high oleic safflower oil, coconut oil, virgin coconut oil, and combinations thereof.

6. Powdered vegan foamable clouding agent according to any one of the preceding claims, wherein the sucrose ester comprises sucrose stearate.

7. Powdered vegan foamable clouding agent according to any one of the preceding claims, wherein the sucrose ester has an HLB value below 20, preferably 10-20, more preferably13-20, even more preferably 15-20, most preferably 15-16, said HLB value being defined as HLB = 20*M(h) / M, wherein M(h) is the molecular mass of the hydrophilic portion of the sucrose ester, and M is the molecular mass of the whole sucrose ester molecule.

8. Powdered vegan foamable clouding agent according to any one of the preceding claims, wherein the buffering agent is selected from the group consisting of tripotassium citrate, monopotassium phosphate (KH2 O4), monosodium phosphate (Na^PCL), dipotassium phosphate (K2HPO4), disodium phosphate (Na2HPO4), tripotassium phosphate (K3PO4), trisodium phosphate (NasPCL), and combinations thereof; preferably the buffering agent comprises tripotassium citrate.

9. Powdered vegan foamable clouding agent according to any one of the preceding claims, wherein the carbohydrates are selected from the group consisting of glucose syrup, maltodextrins, and combinations thereof, and preferably is glucose syrup.

10. Powdered vegan foamable clouding agent according to any one of the preceding claims being substantially free of titanium dioxide and / or being substantially free of protein.11 . Powdered vegan foamable clouding agent according to any one of the preceding claims being substantially free of palm oil-derived components.

12. Method for preparing a clouding agent according to any one of the preceding claims, the method comprising the steps of: i) providing an aqueous mixture comprising carbohydrates; an ionic emulsifier selected from the group consisting of DATEM, SSL, CITREM and combinations thereof, sucrose ester, and at least one component selected from the group consisting of buffering agents, anti-oxidants, and combinations thereof, ii) providing a vegetable oil phase that is liquid at 20°C, iii) mixing the aqueous mixture and the oil phase to obtain a pre-emulsion, iv) homogenizing the pre-emulsion to obtain an emulsion, and v) spray drying the emulsion to obtain a clouding agent in powder form.

13. Method according to claim 12, wherein the homogenization is carried out as a two-step homogenization, preferably with a first step carried out at a pressure of in the range 130- 250 bar and a second step carried out at a pressure in the range 15-50 bar.

14. Instant beverage mix, preferably a fruit-flavored beverage mix, comprising the powdered vegan foamable clouding agent according to any one of claims 1-11.

15. Instant beverage mix according to claim 14 additionally comprising fruit extract, fruit flavor, sugar, acidity regulator, and / or thickeners.

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