Double carbonated drink

Abstract

The invention relates to a drink that is carbonated via pressurisation, using a mixture of oxygen and carbon dioxide, which is compatible with all beverages, making carbonated drinks release fewer greenhouse gases, making them less harmful to the environment and releasing oxygen into the atmosphere. For example, the mixture of CO2 and oxygen in 0.6% of the drink is set at 90% CO2 and 10% oxygen.

Description

[0001]DESCRIPTION OF A DOUBLE-CARBONATED BEVERAGE. Object of the invention: The present invention relates to a beverage that is carbonated using an innovative method of gasification and carbonation, namely, by means of a mixture of oxygen and carbon dioxide. This reduces greenhouse gas emissions in the form of carbon dioxide produced by the carbonated beverage and replaces it with oxygen. This makes the beverage environmentally friendly and less polluting to the atmosphere. It is a beverage that is carbonated through pressurization.It can be used to carbonate a beverage during its production or to replace the carbonation process currently used by the beverage industry, which is entirely dependent on carbonation and is much more harmful to the environment. Background of the Invention: It is well known that carbon dioxide emissions from carbonated beverages accelerate the greenhouse effect and exacerbate climate change. The present invention aims to reduce this harmful effect produced by carbonated beverages, which currently use only carbon dioxide. Thanks to this invention, greenhouse gases released by carbonated beverages will be reduced. Furthermore, oxygen, the gas that allows all living beings on the planet to exist, will be released. This process is compatible with all types of liquids and beverages: carbonated water, soft drinks, colas, energy drinks, and alcoholic beverages, among others.This double carbonation process makes carbonated beverages less harmful to the environment and releases oxygen into the atmosphere, purifying the air. At the same time, the beverage retains the same benefits it currently receives from using carbon dioxide for carbonation. These benefits include lower production costs, the slightly acidic taste of carbon dioxide when dissolved in the liquid under pressure, and the easy dissolution of the gas in the beverage. Similarly, the presence of oxygen makes the resulting formula more environmentally friendly and improves the health of the individual consuming the carbonated beverage. This is because oxygen is required for cellular respiration in humans, a process essential for obtaining the energy needed to carry out all vital functions. Therefore, this double carbonation process not only benefits the environment but also the health of the consumer.This would help people of all ages improve their health. Children and teenagers would grow taller, while adults would have more energy for their daily activities. It should be noted that initially, using oxygen to carbonate the beverage would change the flavor, cause dissolution problems, and lead to the formation of free radicals. Therefore, double carbonation is necessary, also using carbon dioxide in the proportions stipulated below. Furthermore, to maintain the same flavor, it is recommended that the amount of food acids used in the beverage, if any, be slightly increased. The addition of natural antioxidants in the form of Vitamins C and E in small quantities is also recommended, as will be described later. Ultimately, this product offers a unique opportunity to create a beverage that is more environmentally conscious, considering temperatures and the atmosphere.At the same time, the quality of the beverage is enhanced by making it healthier through the presence of oxygen and the addition of vitamins that serve a dual purpose: on the one hand, they improve the beverage's health benefits, and on the other hand, they act as a natural antioxidant, eliminating electrons and free radicals that can be produced during carbonation using oxygen and carbon dioxide. Preferred Description of the Invention: The foregoing has described the characteristics of the present invention and alluded to how a beverage can be produced with double carbonation using oxygen and carbon dioxide, exhibiting specific characteristics and properties that are highly beneficial to both the environment and health. This is only the recommended double carbonation process. Other processes can also achieve very similar results to the double carbonation described herein and are therefore also covered by this invention.According to the invention, the manufacturing process comprises a series of steps that must be added to the recommended beverage production process, which we will detail below: First, a mixture of carbon dioxide and oxygen must be obtained. A gas supplier should be employed to create a customized mixture of CO2 and oxygen. A conservative ratio, such as 90% CO2 to 10% oxygen, should be used initially and adjusted according to taste and safety considerations. Food-grade carbon dioxide (CO2) from a pressurized cylinder or carbonation system must be used. The CO2 must be of high purity to avoid any flavors or impurities in the final product. Food-grade compressed oxygen from a reputable supplier is used. The oxygen must be free of contaminants and comply with safety standards for consumption.Before beginning the carbonation process, it is essential that the rest of the beverage is ready and that the specified amounts of additional food acids and natural antioxidants (Vitamins C and E) are added and dissolved. A professional carbonation system is then used. It must be clean and calibrated, and the mixture must be chilled to 0-4°C (32-39°F) before carbonation. Once these requirements are met, the CO2 and oxygen mixture is introduced into the beverage during the carbonation process. Pressure is applied to the beverage using the carbonation system. The beverage should be carbonated at a pressure of approximately 2.5 to 3.5 volumes of CO2 (approximately 36-50 psi or 248-345 kPa) to achieve the desired saltiness. The pressure must be within safe limits for handling both gases. The beverage is carbonated at a low temperature, preferably around 0-4°C.Lower temperatures increase gas solubility, allowing for better carbonation and oxygenation. Once the gases have dissolved, the beverage is carbonated and can be bottled or stored. It is essential to maintain a pressure of 2.5 to 3.5 volumes of CO2 (approximately 36-50 psi or 248-345 kPa) for the double carbonation process to function correctly and for the gases not to be released before the container is opened and exposed to the outside air. The percentage amounts of the various components of the double carbonation process can be modified depending on the beverage producer's preferences and desired characteristics. The following are indicative amounts of the different ingredients involved in the carbonation process: 1. Carbonation: ■ Mixture of CO2 and oxygen: 0.6% of the beverage (90% CO2 and 10% O2). 2.Natural antioxidants: ■ Vitamin C: 0.04% of the beverage. ■ Vitamin E (alpha-tocopherol): 0.01% of the beverage. It is not considered necessary to expand the content of this description further so that a person skilled in the art can understand its scope and the advantages derived from the invention, as well as develop and implement its object. However, it should be understood that the invention has been described according to a preferred embodiment thereof, and therefore may be subject to modifications without altering the fundamental principle of the invention. Such modifications may affect the method of carrying out the double carbonation or the percentages used. The following is an indicative composition of a cola beverage that uses double carbonation with oxygen and carbon dioxide: 1. Water: 86.1% 2. Sweeteners: ○ Sugar or high fructose corn syrup (HFCS): 12% 3.Acidulants: ○ Phosphoric Acid (low concentration): 0.5% ○ Citric Acid: 0.3% 4. Natural Flavors: ○ Decocainized coca leaf extract: 0.1% ○ Lemon, lime, orange, nutmeg oils: 0.1% ○ Cinnamon, coriander, vanilla: Traceable quantities. 5. Caffeine: 0.03% 6. Preservatives: ○ Sodium benzoate: 0.08% ○ Potassium sorbate: 0.04% 7. Coloring: ○ Caramel color (Caramel E150d): 0.1% 8. Carbonation: ○ Mixture of CO2 and oxygen: 0.6% (90% CO2 and 10% O2) 9. Natural antioxidants: ○ Vitamin C: 0.04% ○ Vitamin E (alpha-tocopherol): 0.01%.

Claims

CLAIMS 1.- Double carbonated beverage, characterized by having the following proportion of ingredients: Carbonation: ○ Mixture of CO2 and oxygen: 0.6% of the beverage (90% CO2 and 10% O2). Natural antioxidants: ○ Vitamin C: 0.04% of the beverage. ○ Vitamin E (alpha-tocopherol): 0.01% of the beverage. In the case of a cola beverage: Water: 86.1% Sweeteners: ○ Sugar or high fructose corn syrup (HFCS): 12% Acidulants: ○ Phosphoric Acid (low concentration): 0.5% ○ Citric Acid: 0.3% Natural Flavors: ○ Decocainized coca leaf extract: 0.1% ○ Lemon, lime, orange, nutmeg oils: 0.1% ○ Cinnamon, coriander, vanilla: Traceable quantities. Caffeine: 0.03% Preservatives: ○ Sodium benzoate: 0.08% ○ Potassium sorbate: 0.04% Coloring: ○ Caramel color (Caramel E150d): 0.1% Carbonation: ○ Mixture of CO2 and oxygen: 0.6% (90% CO2 and 10% O2) Natural antioxidants: ○ Vitamin C: 0.04% Vitamin E (alpha-tocopherol): 0.01%