Edible pearls for beverages

Abstract

The invention relates to a method comprising the following steps: - preparing a composition A by mixing at least 35% by weight of water, at least one thickening agent, a source of calcium, and heating the mixture obtained at a temperature of between 25°C and 70°C, - preparing a composition B by mixing at least 90% by weight of water, with an amount of between 0.01% and 2% by weight of a sodium alginate solution which has a viscosity of between 400 and 1000 mPa.s at 1%, and heating the mixture obtained at a temperature of between 10°C and 40°C with formation of said composition B comprising alginate, - reverse spherification by adding said composition A, dropwise, to said composition B with formation of pearls comprising a composition encapsulated by a protective envelope mainly containing calcium alginate.

Description

[0001] EDIBLE DRINKS PEARLS

[0002] The present invention relates to a method for manufacturing edible pearls for drinks, to edible pearls for drinks, to a device combined with the method according to the invention and to a use of the method in various fields of application.

[0003] The subject of the invention relates to the field of edible pearls for drinks which can be found on the market in the form of products commonly called 'Bubble Tea' (in English).

[0004] Originally, tapioca-based drinks known as 'baba tea' were sold in the Taiwanese market. These tea-based drinks are often flavored and sweetened and can be served hot or cold. One of the distinctive elements of 'bubble tea' is the addition of tapioca pearls, which are small balls of gelled tapioca.

[0005] Unfortunately, tapioca requires quick preparation, which can be difficult when it comes to international distribution. Therefore, consumers must purchase it fresh and consume it quickly to avoid premature deterioration.

[0006] Another disadvantage is the hardening of the beads when they are prepared too far in advance, which does not allow them to be supplied in sufficient quality.

[0007] In terms of manufacturing process steps, tapioca pearls require precise cooking in order to achieve the desired texture, which makes such a process relatively complex to implement.

[0008] There are 'Bubble Tea' type drinks that do not require the addition of tapioca pearls. For example, EP 3 256 010 discloses a dual-textured food composition that primarily uses sodium alginate and calcium lactate to form edible pearls, consisting of a solid alginate-based shell and a liquid or gel-like or partially solid inner composition.

[0009] This document promotes the use of a large amount of type G alginate (read, guluronic acid) over type M alginate (read, mannuronic acid). In addition, this teaching must use insoluble calcium salts (calcium phosphate) for the liquid / solid part contained inside each bead to ensure the stability of the composition over time.

[0010] The manufacturing process is described in relation to other documents that focus on a hydrocolloid, colloidal or sol-gel solution that consists of mixing a solution containing sodium alginate with a solution containing calcium lactate (US 3,892,870; US 6,589,328 and CN 102,640,963). Then, separation and washing are necessary to provide the beads.

[0011] One of the drawbacks of current products on the market is the stability of the beads over time. Improving stability would be an attractive solution for both producers and consumers.

[0012] Furthermore, there is a need to provide an improved and simplified manufacturing process that allows the formation of pearls that are stable over time with a quality and texture appropriate for use, while avoiding the use of chemical compounds or filtration processes that are impractical for the user and which would allow an adequate texture to be obtained over time while ensuring the food quality essential to this market.

[0013] To solve this problem, the invention provides a method for manufacturing edible pearls for drinks, said pearls comprising a composition encapsulated by a protective envelope containing mainly calcium alginate, said method comprising the following steps: Preparation of a composition A, preferably based on a fruit concentrate: o Mixture of the following elements:

[0014] ■ At least 35% by weight of water,

[0015] ■ At least one thickening agent,

[0016] ■ A source of calcium, preferably chosen from calcium lactate, calcium chloride and their mixture,

[0017] ■ Optionally at least 2% by weight of a concentrated fruit solution,

[0018] ■ Optionally, an acidifier, o Heating the mixture obtained to a temperature between 25 and 70°C, preferably between 25 and 60°C, more preferably between 25 and 55°C,

[0019] - Preparation of a composition B comprising alginate by following the following steps, optionally by grinding: o Mixing at least 90% by weight of water with an amount of between 0.01 and 2% by weight, preferably between 0.1 and 2% by weight, of a sodium alginate solution which has a viscosity of between 400 and 1000 mPa.s at 1%, o Heating the mixture obtained to a temperature of between 10 and 40°C, preferably between 15 and 35°C, more preferably between 15 and 33°C, with formation of said composition B comprising alginate,

[0020] - Reverse spherification by adding said composition A, in drop-by-drop form, to said composition B with formation of pearls comprising a composition encapsulated by a protective envelope containing mainly calcium alginate. The method according to the invention makes it possible to manufacture pearls which will have an adequate quality and texture in order to, for example, be mixed with a “Bubble Tea” type drink.

[0021] It has been found that the viscosity of composition B is essential to be able to provide beads with the desired properties. In fact, outside the indicated viscosity range the beads are not sufficiently stable or rigid, which prevents their handling.

[0022] Also, the supplied pearls can be mixed into a beverage and have an extended shelf life compared to the state of the art, while ensuring quality in terms of taste, consumption and stability.

[0023] The reverse spherification as presented allows composition A to be systematically supplied drop by drop into composition B (supplied for example in the form of a bath). When the drop of composition A comes into contact with composition B, the pearls form within composition B and can be recovered at the end of the chain in order to preserve them in a brine-based composition or directly mixed into a drink for consumption. Then a pasteurization step can take place which allows a more rigid texture to be obtained.

[0024] It has been found that the formation of beads within composition B (which can be supplied in the form of a bath) is achieved by ensuring a penetrability of composition A which is sufficient to obtain the intended properties.

[0025] The lifespan of the pearls allows for transport to several countries in the event of distribution over a large territorial market.

[0026] The best before date (BDD) is at least 12 months for pearls packaged and stored in brine.

[0027] The fruit concentrate can be replaced by other types of flavors such as soda pearls, candy, aromatic plants (mint, tea), etc. Preferably, said at least one acidifier is provided to prevent the formation of a solid compound (precipitate) inside the pearl, in particular calcium salts.

[0028] More preferably, said at least one acidifier is added in a quantity sufficient to prevent the formation of a precipitate within the pearls obtained at the end of the process according to the invention.

[0029] Advantageously, said at least one acidifier is chosen from the group comprising malic acid, tartaric acid, adipic acid, lactic acid, fumaric acid, ascorbic acid, acetic acid and their combination. It has been found that the choice of acidifier makes it possible to obtain pearls which have adequate rigidity which envelops the interior of the pearls which is liquid.

[0030] It has been found that the use of acidifier as defined according to the invention makes it possible to avoid any precipitation (or other impurity). Acidifying the beads in a controlled manner without resulting in the formation of undesirable precipitates, preferably based on calcium ions, makes it possible to provide beads which have a (fully) liquid core and a sufficiently rigid shell.

[0031] Advantageously, the interior of the pearls is completely in liquid form.

[0032] Preferably, said composition A is added to said composition B with at least one dripping means arranged to deliver said composition A in drop form into said composition B in order to carry out said reverse spherification, said dripping means being located above said composition B.

[0033] The speed of the drop allows it to penetrate into composition B and form the pearls according to the invention.

[0034] Thus, a drop is formed within composition B which can be contained in a tank, followed by the formation of pearls according to the invention which have an improved shelf life (DDM) compared to the state of the art with an adequate texture.

[0035] Figure 1 is a schematic view of one embodiment of the dripping means according to the present invention.

[0036] More preferably, and as illustrated in Figure 1, said at least one dripping means (1), preferably a series of dripping means, has at one of its ends (2) an opening (3) arranged to allow the formation of drops of composition A repeatedly within a bath containing said composition B.

[0037] More preferably still, and as illustrated in Figure 1, said dripping means (1) comprises a piston (4) and a cylinder (5). Said opening (3) of said dripping means (1) is preferably in the form of a nozzle (6), possibly obstructed by a metal ball (7) held by a spring (8). Thus, the movement of the ball from bottom to top and vice versa allows the formation of balls repeatedly.

[0038] The lowering (phase 1) of the piston allows the expulsion of composition A by the compression of the spring which releases the ball and unblocks the opening. A precise quantity (volume) of composition A is then released. It is the kinetics of expulsion and the increase in speed during the fall which allows composition A to penetrate into the alginate to form the pearl. The elevation (phase 2) of the pistons allows the cylinder to fill again with composition A and to obstruct the passage to control the formation of the balls and thus the pearls within composition B.

[0039] Advantageously, said drop of composition A penetrates into composition B for a period of time of between 0.5 and 2.5 seconds, preferably between 0.5 and 2 seconds to allow the formation of the beads.

[0040] A short period of time for pearl formation ensures high production yield and ensures adequate texture and rigidity of the pearl. This ensures the sphericity of the spheres.

[0041] According to an advantageous embodiment, during the formation of the beads, the surrounding environment has a temperature between 22 and 28 °C. Thus, the surrounding environment is around the ambient temperature of the room in which the process is carried out. This makes it possible to avoid temperature gradients and therefore different alginate formation kinetics.

[0042] According to a more advantageous embodiment, said pearls thus formed are immersed in composition B for a period of time of between 60 and 250 seconds, preferably between 60 and 200 seconds, more preferably between 60 and 180 seconds.

[0043] This ensures the formation of an outer layer that is rigid enough to contain the internal composition of the pearls. This achieves the effect of the pearl bursting in the mouth.

[0044] According to a preferred embodiment, said sodium alginate solution comprises a mannuronic acid / guluronic acid molar ratio greater than 1 and less than 4, preferably between 1 and 3, more preferably between 1 and 2.5, more preferably between 1.1 and 2.

[0045] In the context of the present invention, a greater quantity of mannuronic acid compared to guluronic acid makes it possible to avoid the use of other undesired chemical compounds in the composition according to the invention, which is particularly surprising. Indeed, the method of the invention makes it possible to provide pearls with an improved consumption duration and a rigidity which can be maintained over time.

[0046] Preferably, said composition A has a pH greater than 3 or greater than 3.6, preferably between 3 and 4, more preferably between 3 and 3.8, preferably between 3.7 and 3.9.

[0047] More preferably, said composition B has a neutral pH, preferably between 6 and 7.

[0048] Preferably, the pH of composition A or composition B is measured before the heating step.

[0049] Advantageously, said beads thus formed are conveyed, filtered, rinsed in order to remove the excess alginate and finally collected. Indeed, said beads are received on a conveyor or a filter belt which makes it easy to remove the excess composition B and to receive the beads at the end of the line in order to be able to store them.

[0050] According to an advantageous embodiment, said pearls are packaged and pasteurized at a temperature between 60 and 99°C, preferably between 60 and 95°C by means of an autoclave by immersion in water with stiffening of the protective envelope of the pearls.

[0051] The pasteurization step is advantageous in that it allows for efficiency without having to heat for too long or at too high temperatures and corresponds to a cooking step for the pearls. Through the syneresis effect, water is removed, which gives an adequate texture. Following a dehydration mechanism, the thickness of the shell of each pearl is refined and becomes more rigid after pasteurization. This pasteurization also contributes to the rigidity of the formed pearls, which is surprising given the state of the art.

[0052] According to a particularly advantageous embodiment, the pasteurization step has an isothermal plateau obtained after 10 to 40 minutes, preferably for 15 to 40 minutes, more preferably for 20 to 35 minutes, without taking into account the thermalization or cooling duration. The thermalization or cooling duration depends on the volume to be treated and the packaging and may preferably be between 5 and 15 minutes.

[0053] Preferably, said pearls have a pH of between 2 and 5, preferably between 3 and 4, measured after pasteurization at room temperature.

[0054] Advantageously, the pearls contained in the brine for packaging and storage have the same pH as the brine, preferably between 3 and 4, measured after pasteurization at room temperature.

[0055] Even more preferably, said beads have an average diameter of between 1 and 25 mm, preferably between 4 and 25 mm, more preferably between 5 and 25 mm, even more preferably between 7 and 15 mm, advantageously between 8 and 12 mm. Advantageously, said beads have a Brix degree of between 10-50, preferably between 15 and 45, more preferably between 15 and 30 or between 20 and 40. This densifies (mass volume) composition A which allows easier penetration into the alginate.

[0056] More preferably, said packaged and stored pearls have a shelf life (SBD) of at least 12 months, preferably at least 18 months, more preferably at least 24 months, advantageously up to 18 or 24 months in an airtight container which contains brine.

[0057] According to an advantageous embodiment, said pearls are added to a drink which has a DLC of up to at least 15 days, preferably up to 17 days, more preferably up to 20 days, more preferably still up to 25 days, more preferably still up to 30 days.

[0058] According to a particularly advantageous embodiment, composition B has a gel strength of between 150 and 1000 g / cm 2 , preferably between 150 and 800 g / m 2 , more preferably between 150 and 650 g / cm 2 , more preferably still between 200 and 500 g / cm 2 420g / cm 2 .

[0059] Other embodiments of the method according to the invention are indicated in the appended claims.

[0060] The present invention also relates to a drink containing the pearls obtained according to the process of the invention.

[0061] This drink can, for example, be chosen from the group including desserts, ice creams, cocktails, yogurts, fruit juices, cottage cheese, sodas, etc.

[0062] Other embodiments of the beverage according to the invention are indicated in the appended claims.

[0063] The present invention also relates to pearls that can be mixed with a drink or any other food (solid, liquid or gaseous). Also, the pearls can for example be added to desserts, ice creams, cocktails, yogurts, fruit juices, cottage cheese, sodas, etc. This also applies to the process according to the invention as described above.

[0064] The present invention also relates to pearls for drinks or food.

[0065] Preferably, the pearls according to the invention have a shelf life of at least 17 days when they are contained in a drink.

[0066] According to a preferred embodiment, the beads comprise a composition encapsulated by a protective envelope containing mainly calcium alginate.

[0067] Advantageously, said pearls have a pH of between 2 and 5, preferably between 3 and 4, measured after pasteurization at room temperature.

[0068] More advantageously, said pearls have an average diameter of between 1 and 25 mm, preferably between 4 and 25 mm, more preferably between 5 and 25 mm, even more preferably between 7 and 15 mm, advantageously between 8 and 12 mm.

[0069] According to an advantageous embodiment, said pearls have a Brix degree of between 10-50, preferably between 15 and 45, more preferably between 15 and 30 or between 20 and 40.

[0070] More preferably, said packaged and stored pearls have a shelf life (SBD) of at least 12 months, preferably at least 18 months, more preferably at least 24 months, advantageously up to 18 or 24 months in an airtight container which contains brine.

[0071] According to a preferred embodiment, said pearls are added to a drink which has a DLC of up to at least 15 days, preferably up to 17 days, more preferably up to 20 days, more preferably still up to 25 days, more preferably still up to 30 days. According to a particularly advantageous embodiment, said composition of the pearls is in the liquid and partially gelled state.

[0072] Preferably, the composition of the beads and the shell thereof are free of insoluble calcium salt, in particular free of alkali or lino-earth phosphate salt, such as Ca / Na phosphate. The term "free" means that the beads may contain an amount of acid which does not result in the formation of insoluble calcium salt or any other insoluble species which would be present inside the bead.

[0073] Other embodiments of the beads according to the invention are indicated in the appended claims.

[0074] By "reverse spherification" we mean a bath of alginate composition B as defined according to the invention to which a juice of composition A is added (intended to form the core of the pearls).

[0075] By "gel strength" we mean a gelling power that is found in the rigidity of the bead. It can be evaluated by the amount of force (compression) required to deform or break the bead. A bead with a high gel strength is more rigid and more resistant to deformation, while a bead with a low gel strength is more flexible and easy to deform. Gel strength is therefore intrinsically linked to its viscosity; acting on this, we act directly on the gel strength.

[0076] The Brix degree is measured using a digital refractometer, known to the person skilled in the art.

[0077] The viscosity of the 1% sodium alginate solution, which was measured at between 400 and 1000 mPa.s, corresponds to that of a Newtonian fluid. Thus, it depends almost exclusively on temperature (20 °C in this case). This measurement can be carried out using a Brookfield viscometer. The viscosity value is a measurement carried out at 20 °C. The shelf life or best before date (BDD) is at least 12 months for beads packaged and stored in brine.

[0078] In the context of the present invention, the method allows the manufacture of edible pearls for 'Bubble Tea' type drinks, in which said pearls contain a composition encapsulated by a protective envelope (of the 'core-shell' type, in English) which mainly contains calcium alginate.

[0079] Said method comprises the preparation of a composition A, by mixing the following elements:

[0080] — At least 35% by weight of water, preferably between 35% by weight and 90% by weight of water,

[0081] — At least one thickening agent, for example a food gum,

[0082] — A source of calcium, preferably chosen from calcium lactate, calcium chloride and their mixture,

[0083] — Optionally at least 2% by weight of a concentrated fruit solution,

[0084] — Possibly, at least one acidifier,

[0085] And then, by applying heating of the mixture obtained at a temperature between 25 and 70°C, preferably between 25 and 60°C, more preferably between 25 and 55°C to provide composition A.

[0086] Composition B according to the invention which comprises alginate can be prepared by following the following steps: o Mixing, and optionally grinding, at least 90% by weight of water, with an amount of between 0.01 and 2% by weight, preferably between 0.1 and 2% by weight, of a sodium alginate solution which has a viscosity of between 400 and 1000 mPa.s at 1%, o Heating the mixture obtained to a temperature of between 10 and 40°C, preferably between 15 and 35°C, more preferably between 15 and 33°C, to form said composition B.

[0087] Ideally, composition A is prepared in a first tank, by incorporating the elements mentioned above, while composition B is prepared in a second tank in a similar manner. These tanks are designed to heat compositions A and B to the temperatures mentioned above. After formation of said compositions A and B, composition A is added dropwise into composition B. Preferably, before this addition, composition B is transferred into a tank, preferably in an automated manner via a fluid connection means, such as pipes.

[0088] Preferably, the composition B container is placed at room temperature (22 to 28°C) or at a temperature between 30 and 50°C, preferably between 32 and 45°C.

[0089] The addition of composition A in bead form to composition B is preferably carried out using a drip means or a series of drip means with an opening allowing the formation of drops. Preferably, the drip means comprises a piston, a cylinder, and optionally a nozzle, which can be obstructed by a metal ball held by a spring, as illustrated in Figure 1. Preferably, this drip means is placed above composition B so that the drops of composition A fall therein, forming beads by reverse spherification.

[0090] Preferably, the speed of the hopper is adjusted so that the beads are immersed in composition B for the desired duration, preferably for a period of time between 60 and 250 seconds, preferably between 60 and 200 seconds, more preferably between 60 and 180 seconds. The area outside the tank may comprise a rinsing area, allowing the beads to be rinsed to remove excess composition B. It may also comprise a pasteurization area, equipped for example with an autoclave. Preferably, the pasteurization of the beads is carried out by immersion in water. This same area outside the tank may also comprise a conditioning space, where the beads are placed, for example, in brine.

[0091] Preferably, this brine comprises 55 to 65% water, 35 to 45% fructose or sucrose, and optionally 0.1% to 0.3% natural flavoring and / or 0.1% to 0.3% natural coloring.

[0092] Preferably, the pH of the beads is checked before or after sterilization and before packaging. Preferably, the beads have a pH between 2 and 5, preferably between 3 and 4. This improves the shelf life (SBD) of the beads. It should be noted that the beads are preferably packaged in brine for storage and then the pasteurization step described according to the invention can be carried out.

[0093] The pH is preferably measured after pasteurization, once the pearls have cooled to room temperature. The pH of the pearls is then advantageously identical to that of the brine.

[0094] The reverse spherification step transforms a drop of composition A into a pearl. Upon contact with composition B, this drop stiffens on the outside, forming a shell / envelope. This stiffening is caused by the contact of the sodium alginate present in composition B and the calcium source present in composition A. This calcium source can be, as detailed previously, calcium lactate or calcium chloride.

[0095] The reaction produces calcium alginate, a compound that causes the medium to stiffen and gel. This stiffening then progresses from the outside to the inside of the bead, while leaving a (completely) liquid bead core. To allow for an ideal texture, the sodium alginate solution in composition B preferably comprises a mannuronic acid / guluronic acid ratio comprising a molar ratio greater than 1 but less than 4. Preferably, this ratio is between 1 and 3, even more preferably between 1 and 2.5, and most preferably between 1.1 and 2. If this ratio is too high, the membrane becomes soft and elastic but unstable, leading to easy disintegration of the beads. Conversely, too low a ratio makes the membrane too stiff and prone to breakage easily. With appropriate ratios as described, bead formation is optimal.

[0096] The beads are soaked in composition B for a previously mentioned duration, preferably between 60 and 250 seconds, preferably between 60 and 200 seconds, and more preferably between 60 and 180 seconds, it is possible to create beads with a double structure: an internal composition encapsulated by an external envelope richer in calcium alginate.

[0097] Furthermore, the sodium alginate solution has a viscosity of between 400 and 1000 mPa.s at 1%, which gives composition B an ideal gel strength, especially for adding the drops of composition A to composition B. An excessively viscous composition B could indeed slow down or even strongly prevent the penetration of the drop, causing it to flatten, deform or crush. Conversely, too low a viscosity could cause the drop to dissolve in composition B before it transforms into a pearl, thus preventing spherification. It is therefore essential to maintain an adequate gel strength. This characteristic advantageously allows the drop of composition A to penetrate into composition B for a period of time of between 0.5 and 2.5 seconds, preferably between 0.5 and 2 seconds, thus promoting the formation of pearls.

[0098] Preferably, the food-grade thickening agent is chosen from the group of thickeners, for example food gums. Preferably, the gum chosen is of natural origin, more preferably xanthan gum or guar gum. Xanthan gum is preferably included in an amount between 0.05% and 0.15% of composition A, guar gum is included in an amount between 0.1% and 0.3% of composition A. These gums make it possible to improve the texture of the pearls, in particular by making them elastic and soft. This also makes it possible to improve the integrity of the pearls during the reverse spherification and then pasteurization step and reduces the risk of them disintegrating. The gums make it possible, among other things, to improve the shelf life (SBD) of the pearls without significant loss of quality or texture.Finally, it helps regulate the hydration of the pearls, preventing them from becoming too dry or too soft. All of these effects are achieved without the gums significantly altering the taste of the pearls and while allowing for good absorption of flavors, juice concentrate, or syrups, thus improving the overall taste experience.

[0099] Optionally, the composition may also include an acidifier. Preferably, the acidifier is citric acid or malic acid. Their amount is between 0 and 0.5% of composition A. Acidifiers improve the shelf life of the beads by inhibiting the growth of microorganisms. In addition, this provides an antioxidant effect to prevent alteration of the flavors, textures, and appearance (color) of the product.

[0100] As an alternative to concentrated fruit juice, Preparation A can be made from other types of flavorings, natural or synthetic, for example candy or soda flavor, or by using aromatic plants such as tea, mint or coffee. It can also be a combination of several of these flavors.

[0101] Alternatively, preparation A may comprise a colorant, preferably a natural colorant, for example based on carrot, blackcurrant, apple, pumpkin, spirulina or safflower. Preferably, preparation A comprises 0.1 to 0.5% colorant.

[0102] Alternatively, preparation A comprises at least one carbohydrate, preferably fructose or sucrose. The carbohydrate may be added to preparation A in the form of syrup, crystallized, powder or granules, for example. Preparation A preferably comprises between 0 and 50% carbohydrates, more preferably 0 to 45%. Preferably preparation A comprises 0 to 50% fructose, preferably preparation A comprises 0 to 45% sucrose or glucose.

[0103] In parallel, the alginate solution of composition B in which the pearls are formed is prepared separately, by grinding in water according to this embodiment: i. Water between 98.5 and 99.8% by weight ii. Sodium alginate (viscosity between 400 and 1000 cP at 1%) between 0.2 and 1.5% by weight.

[0104] The alginate is preferably heated to between 20 and 35°C and then sent into the alginate circuit of the bead deposition machine.

[0105] According to the invention, the brine (protective liquid comparable to a syrup in which the pearls are stored) is obtained by solubilizing the following elements: i. Water between 55 and 65% by weight, ii. Fructose between 35 and 45% by weight, iii. Natural flavoring between 0.1 and 0.3% by weight, iv. Natural coloring between 0.1 and 0.3% by weight.

[0106] Example 1 - Pearls

[0107] It is understood that the present invention is in no way limited to the embodiments described above and that many modifications may be made thereto without departing from the scope of the appended claims.

[0108] In the context of the present invention, any singular article such as, for example, "a", "an", "the", "the", "of", "of the" may be replaced by an article which designates a plural, for example "at least one", "at least 2", "at least 3", "several", etc.

[0109] The word "include", "contains" or any equivalent or derived term may be replaced by "consisting of" in order to define a list or exclusive selection possibilities so as not to include other elements not mentioned in the expression used.

Claims

CLAIMS 1. A method for manufacturing edible pearls for drinks, said pearls comprising a composition encapsulated by a protective shell containing mainly calcium alginate, said method comprising the following steps: Preparation of a composition A, preferably based on a fruit concentrate: o Mixture of the following elements: ■ At least 35% by weight of water, ■ At least one thickening agent, ■ A source of calcium, preferably chosen from calcium lactate, calcium chloride and their mixture, ■ Optionally at least 2% by weight of a concentrated fruit solution, ■ Optionally, an acidifier, o Heating the mixture obtained to a temperature between 25 and 70°C, preferably between 25 and 60°C, more preferably between 25 and 55°C, Preparation of a composition B comprising alginate by following the following steps, optionally by grinding: o Mixing at least 90% by weight of water, with an amount of between 0.01 and 2% by weight, preferably between 0.1 and 2% by weight, of a sodium alginate solution which has a viscosity of between 400 and 1000 mPa.s at 1%, o Heating the mixture obtained to a temperature of between 10 and 40°C, preferably between 15 and 35°C, more preferably between 15 and 33°C, with formation of said composition B comprising alginate Reverse spherification by adding said composition A, in dropwise form, to said composition B with formation of beads comprising a composition encapsulated by a protective shell containing mainly calcium alginate.

2. Method according to claim 1, wherein said at least one acidifier is provided to prevent the formation of a solid compound (precipitate) inside the bead, in particular calcium salts.

3. The method of claim 1 or 2, wherein said at least one acidifier is selected from the group consisting of malic acid, tartaric acid, adipic acid, lactic acid, fumaric acid, ascorbic acid, acetic acid and a combination thereof.

4. A method according to any one of the preceding claims, wherein said composition A is added to said composition B with at least one dripping means (1) arranged to deliver said composition A in drop form within said composition B in order to carry out said reverse spherification, said dripping means (1) being located above said composition B.

5. Method according to any one of the preceding claims, wherein said at least one dripping means (1), preferably a series of dripping means, has at one of its ends (2) an opening (3) arranged to allow the formation of drops of composition A repeatedly within a bath containing said composition B.

6. Method according to any one of the preceding claims, wherein said dripping means (1) comprises a piston (4), a cylinder (5) and wherein said opening (3) is preferably in the form of a nozzle (6), optionally obstructed by a metal ball (7) held by a spring (8).

7. Method according to any one of the preceding claims, wherein said drop of composition A penetrates into composition B for a period of time between 0.5 and 2.5 seconds, preferably between 0.5 and 2 seconds to allow the formation of the beads.

8. A method according to any preceding claim, wherein, during the formation of the beads, the surrounding medium has a temperature of between 22 and 28°C.

9. Method according to any one of the preceding claims, in which said beads thus formed are immersed in composition B for a period of time between 60 and 250 seconds, preferably between 60 and 200 seconds, more preferably between 60 and 180 seconds.

10. Method according to any one of the preceding claims, wherein said sodium alginate solution comprises a mannuronic acid / guluronic acid molar ratio greater than 1 and less than 4, preferably between 1 and 3, more preferably between 1 and 2.5, more preferably between 1.1 and 2. 1 1. Method according to any one of the preceding claims, in which said composition A has a pH greater than 3 or greater than 3.6, preferably between 3 and 4, more preferably between 3 and 3.8, preferably between 3.7 and 3.

9.

12. Method according to any one of the preceding claims, in which said composition B has a neutral pH, preferably between 6 and 7.

13. A method according to any one of the preceding claims, wherein said beads thus formed are conveyed, filtered, rinsed to remove excess alginate and finally collected.

14. Method according to any one of the preceding claims, wherein said pearls are packaged and pasteurized at a temperature between 60 and 99°C, preferably between 60 and 95°C by means of an autoclave by immersion of water with stiffening of the protective envelope of the pearls.

15. Method according to claim 11, in which the pasteurization step has an isothermal plateau obtained after 10 to 40 minutes, preferably lasting 15 to 40 minutes, more preferably lasting 20 to 35 minutes, without taking into account the duration of thermalization or cooling.

16. Method according to any one of the preceding claims, in which said pearls have a pH between 2 and 5, preferably between 3 and 4, measured after pasteurization at room temperature.

17. Method according to any one of the preceding claims, in which said beads have an average diameter of between 1 and 25 mm, preferably between 4 and 25 mm, more preferably between 5 and 25 mm, even more preferably between 7 and 15 mm, advantageously between 8 and 12 mm.

18. Method according to any one of the preceding claims, wherein said pearls have a Brix degree of between 10-50, preferably between 15 and 45, more preferably between 15 and 30.

19. A method according to any one of the preceding claims, wherein said packaged and stored beads have a shelf life of at least 12 months, preferably at least 18 months, more preferably at least 24 months, advantageously up to 18 or 24 months in an airtight container which contains brine.

20. A method according to any one of the preceding claims, wherein said pearls are added to a beverage which has a shelf life of up to at least 15 days, preferably up to 17 days, more preferably up to 20 days, more preferably still up to 25 days, more preferably still up to 30 days.

21. Beverage containing the pearls obtained according to the process of any one of the preceding claims.

22. Food comprising the pearls obtained according to the method of any one of the preceding claims.

23. Pearls for drinks having a Brix degree between 10-50, preferably between 15 and 45, more preferably between 15 and 30.

24. Beads according to claim 23 having an average diameter of between 1 and 25 mm, preferably between 4 and 25 mm, more preferably between 5 and 25 mm, even more preferably between 7 and 15 mm, advantageously between 8 and 12 mm.

25. Pearls according to claim 23 or 24 having a pH between 2 and 5, preferably between 3 and 4, measured after pasteurization at room temperature.

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