Powdered beverage compositions including a clouding agent and a reduced amount of food grade colorants

Abstract

Dry powder compositions that result in a drinkable beverage when reconstituted in a liquid comprise a powdered beverage mix that includes at least one flavorant, at least one food grade colorant, and a powdered clouding agent. The powdered clouding agent includes vegetable oil, carbohydrates, one or more emulsifiers, and components including one or more of a buffering agent, a free flowing agent, an anti-oxidant, and water. The presence of the powdered clouding agent in the dry powder compositions enables the production of powdered beverage compositions that contain a reduced amount of food grade colorants that would otherwise be present in the powdered beverage compositions if this cloudifier were absent from the powdered beverage compositions.

Description

POWDERED BEVERAGE COMPOSITIONS INCLUDING A CLOUDING AGENT AND A REDUCED AMOUNT OF FOOD GRADE COLORANTS FIELD

[0001] This disclosure generally relates to powdered beverage compositions and, more specifically, to powdered beverage compositions having a reduced weight percentage of colorants. BACKGROUND

[0002] Beverages, especially fruit juice-type beverages, which are prepared using dry ingredient mixes that are mixed with liquids such as water, are widely used consumer products. Some fruit juices made from dry powdered mixes have a foamy appearance after being mixed with water. One example is the well-known Tang® line of beverage products.

[0003] To achieve a natural, turbid appearance similar to natural fruit juices, dry mixes for preparing fruit juices commonly include a clouding agent. Titanium dioxide (TiO2) has been widely used as a clouding agent for a long time, but titanium dioxide is now being more and more phased out from use in food products by various food regulatory agencies. In addition, today’s health-conscious consumers are more likely to select food products and beverages that include more natural ingredients and less artificial ingredients. SUMMARY

[0004] In some embodiments, a method of preparing a dry powder composition that results in a drinkable beverage when reconstituted in a liquid includes: adding a powdered clouding agent to a powdered beverage mix that includes at least one food grade flavorant and at least one food grade colorant. The powdered clouding agent comprises about 20-45 wt. % vegetable oil; about 45-70 wt. % carbohydrates; about 0.2-2.0 wt. % emulsifier; and about 0.1-5.0 wt. % components including one or more of a buffering agent, a free flowing agent, an anti-oxidant, and water. The method further comprises reducing a weight percentage of the at least one food grade colorant present in the powdered beverage mix based on an amount of the powdered clouding agent added to the powdered beverage mix to form the dry powder composition. In some implementations, a method of preparing a drinkable beverage comprises mixing this dry powder composition with water or milk. The drinkable beverage may be a foamed beverage in some implementations. - 1 - Attorney Docket 9610-161816-WO

[0005] In some embodiments, the method further includes eliminating titanium dioxide from the powdered beverage mix. In certain aspects, the method further includes adding from about 1.5 wt. % to about 40 wt. % of the powdered clouding agent to the powdered beverage mix. In certain implementations, the method further includes reducing the amount of the at least one colorant present in the powdered beverage mix from about 10 wt. % to about 32 wt. %.

[0006] In some embodiments, the carbohydrates comprises at least one of glucose syrup and maltodextrins; the emulsifier is an ionic emulsifier that comprises one or more of DATEM, SSL, and CITREM; the vegetable oil comprises at least one 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, and virgin coconut oil; the non-ionic emulsifier may be a sucrose ester that comprises sucrose stearate; the buffering agent comprises at least one of tripotassium citrate monopotassium phosphate, monosodium phosphate, dipotassium phosphate, disodium phosphate, tripotassium phosphate, and trisodium phosphate; and the clouding agent is free of titanium dioxide.

[0007] In certain embodiments, a method of preparing a dry powder composition includes: providing an aqueous mixture including carbohydrates, at least one emulsifier, and at least one of a buffering agent, an anti-oxidant, and water; providing a vegetable oil; mixing the aqueous mixture and the vegetable oil to obtain a pre-emulsion; homogenizing the pre-emulsion to obtain an emulsion; spray-drying the emulsion to obtain a powdered clouding agent including about 20- 45 wt. % vegetable oil; about 45-70 wt. % carbohydrates; about 0.2-2.0 wt. % emulsifier; and about 0.1-5.0 wt. % components including one or more of a buffering agent, a free flowing agent, an anti-oxidant, and water; adding the obtained powdered clouding agent to a powdered beverage mix including at least one food grade colorant; and reducing a weight percentage of the at least one food grade colorant present in the powdered beverage mix based on an amount of the powdered clouding agent added to the powdered beverage mix to form the dry powder composition.

[0008] In some embodiments, a dry powder composition that results in a drinkable beverage when reconstituted in a liquid includes: a powdered beverage mix that includes at least one flavorant; at least one food grade colorant present in an amount of about 0.01-4 wt. %; and a powdered clouding agent present in an amount of about 1.5-40 wt. %. The powdered clouding agent comprises about 20-45 wt. % vegetable oil; about 45-70 wt. % carbohydrates; about 0.2-2.0 - 2 - Attorney Docket 9610-161816-WOwt. % of at least one emulsifier; and about 0.1-5.0 wt. % components including one or more of a buffering agent, a free-flowing agent, an anti-oxidant, and water. BRIEF DESCRIPTION OF THE DRAWINGS

[0009] Described herein are embodiments of dry powdered compositions that include a clouding agent different from titanium dioxide and that include reduced amounts colorants due to the presence of this clouding agent. This description includes a drawing, wherein:

[0010] FIG.1 is a flow diagram illustrating an exemplary method of preparing a dry powder composition that includes a clouding agent and at least one food grade colorant. DETAILED DESCRIPTION

[0011] The following description is not to be taken in a limiting sense, but is made merely for the purpose of describing the general principles of exemplary embodiments. Reference throughout this specification to “one embodiment,” “an embodiment,” or similar language means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one embodiment of the present invention. Thus, appearances of the phrases “in one embodiment,” “in an embodiment,” and similar language throughout this specification may, but do not necessarily, all refer to the same embodiment.

[0012] Dry beverage compositions, such as fruit juice beverage mixes, are typically formulated to closely imitate the mouthfeel, opacity, color, and flavor characteristic of the natural juice when the dry mix is reconstituted in water. A clouding agent such as titanium dioxide has been commonly used in the dry powdered beverage compositions to give the reconstituted beverage the desired opacity similar to that of natural juice, while providing a beverage mix which offers natural mouthfeel. While titanium dioxide has been listed as safe for consumption by the U.S. Food and Drug Administration for a long time, more and more food / beverage regulatory bodies are now restricting the use of titanium dioxide in powdered beverage compositions.

[0013] The present inventors surprisingly discovered that adding a specific cloudifier that is different from titanium dioxide to powdered beverage formulations not only enables the production of titanium dioxide-free powdered beverage formulations the produce drinkable beverages having the commercially-desired opacity that imitates the opacity of a similar natural juice, but also enables the production of powdered beverage formulations that contain a reduced - 3 - Attorney Docket 9610-161816-WOamount of food grade colorants that would otherwise be present in the powdered beverage formulations if this specific cloudifier were absent from the powdered beverage formulations.

[0014] In some embodiments, a dry powder composition that results in a drinkable beverage when reconstituted in a liquid includes a powdered beverage mix that comprises at least one flavorant (also referred to herein as a “flavor component” or “flavor”) and at least one food grade colorants (also referred to herein as a “coloring component” or “coloring”).

[0015] In some aspects, the powdered beverage mixes described herein include at least one flavorant in an amount of about 0.32 wt. % to about 5.00 wt. %. Generally, a wide variety of flavorants may be used as ingredients of the powdered beverage mixes described herein, such that the drinkable beverages resulting from such powdered beverage mixes may have a wide variety of flavors and complexities. Examples of suitable flavorants may include fruit / vegetable / flower / dairy flavors and combinations thereof. In certain implementations, a powdered beverage mix (also referred to herein as an “instant powder mix”) includes a fruit extract or fruit flavor, for example, a citrus fruit extract or flavor (e.g., orange extract, tangerine extract, or the like).

[0016] In some aspects, the instant powder mix may contain sugars, acidulants (e.g., citric acid and the like), and thickeners (e.g., at least one of xanthan, gum Arabic, sodium carboxymethyl cellulose, and the like). In certain implementations, the instant powder mix may be sugar-free (i.e., does not contain any sugar). In some aspects, the instant powder mix may be completely starch-free (i.e., does not contain any starch).

[0017] In some embodiments, the dry powder composition includes one or more food grade colorants in an amount from about 0.01 wt. % to about 4 wt. % The colorants may be natural or artificial, but are food grade (i.e., edible) colorants. As used herein, the terms “colorant” or “colorant additives” refer to one or more ingredients that are added to a powdered beverage product primarily to alter the color of its appearance, and not to alter the structure or flavor of the drinkable beverage that is formed when the powdered beverage product is reconstituted in a suitable liquid (e.g., water, milk, etc.)

[0018] Advantageously, the dry powder composition includes a powdered clouding agent, which will be discussed in more detail below, and which provides a dry powder composition having a reduced amount of food grade colorants in comparison to a substantially identical dry - 4 - Attorney Docket 9610-161816-WOpowder composition that does not include this powdered clouding agent. In some embodiments, the dry powdered composition is completely free of (i.e., does not include any) titanium dioxide.

[0019] In some aspects, the dry powder composition includes titanium dioxide in addition to the powdered clouding agent described herein. When reconstituted in a liquid (e.g., water, milk, etc.) to form a drinkable beverage, the dry powder composition may result in a foamed drinkable beverage in some embodiments, or a non-foamed drinkable beverage in other embodiments.

[0020] In some embodiments, the powdered clouding agent includes from about 20 wt. % to about 45 wt. % vegetable oil. Generally, a vegetable oil that may be used as an ingredient of the powdered clouding agent described herein may be a vegetable oil derived from a single source, or it can be a mixture of vegetable oils. In some aspects, the vegetable oil is in liquid form at temperatures from about 5° C to about 20° C. The clouding agent includes from about 25 wt. % to about 44 wt. % vegetable oil in some embodiments, and from about 30 wt. % to about 43 wt. % vegetable oil in some other embodiments.

[0021] In some embodiments, the vegetable oil is selected from at least one 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 mixtures thereof. In some aspects, the vegetable oil includes or is a high-oleic sunflower oil.

[0022] In certain aspects, the vegetable oil comprises triglycerides, with mono-unsaturated fatty acid residues making up at least about 70 wt. % based on the total amount of triglycerides, as determined using the FAME-GC (fatty acid methyl esters - gas chromatographic analysis) method, where triglycerides are trans-esterified in the oil or fat with methanol into fatty acid methyl esters, which are subsequently analyzed with gas chromatography. In some aspects, the mono- unsaturated fatty acid residues comprise C18:1 residues, and in some implementations, the vegetable oil comprises triglycerides at least 70 wt. % of which are mono-unsaturated 18:1 fatty acid residues, as determined using the FAME-GC method.

[0023] In some embodiments, the powdered clouding agent includes from about 45 wt. % to about 70 wt. % carbohydrates. For example, the clouding agent may include from about 50 wt. % to about 65 wt. % carbohydrates in some embodiments and from about 52 wt. % to about 64 wt. % carbohydrates in other embodiments and from about 53 wt. % to about 63 wt. % carbohydrates in - 5 - Attorney Docket 9610-161816-WOyet other embodiments. In certain implementations, the carbohydrates comprise at least one of glucose syrup, maltodextrins, and mixtures thereof.

[0024] In some embodiments, the carbohydrates comprise glucose syrup with DE (dextrose equivalent value) of about 25 to about 50. In some embodiments, the carbohydrates comprise maltodextrins with a DE of about 30 to about 50.

[0025] Generally, an emulsifier is a substance that stabilizes and facilitates the mixing of two other substances that would not mix well without the presence of the emulsifier. In some embodiments, the powdered clouding agent includes from about 0.2 wt. % to about 1.2 wt. % ionic emulsifier. In some embodiments, the powdered clouding agent includes about 0.6 wt. % to about 2 wt. % non-ionic emulsifier.

[0026] In certain implementations, the clouding agent includes from about 0.25 wt. % to about 1 wt.% ionic emulsifier. In some implementations, the clouding agent includes from about 0.3 wt. % to about 0.6 wt. % ionic emulsifier. In one aspect, the ionic emulsifier is or includes at least one of DATEM (diacetyl tartaric acid ester of mono- and diglycerides), SSL (sodium stearoyl lactylate), CITREM (citric acid esters of mono- and diglycerides), or the like.

[0027] In some embodiments, the powdered clouding agent includes from about 0.6 wt. % to about 2.0 wt. % non-ionic emulsifier such as sucrose ester. For example, the powdered clouding agent includes sucrose ester in an amount of about 0.7 wt. % to about 1.8 wt. % in some embodiments, from about 0.7 wt. % to about 1.6 wt. % in other embodiments, and from about 0.8 wt. % to about 1.4 wt. % in still other embodiments.

[0028] In certain implementations, the sucrose ester comprises sucrose stearate, which may be sucrose mono stearate. In some aspects, sucrose ester includes at least about 65 wt. % of sucrose mono stearate, based on the weight of the sucrose ester. The sucrose ester may have an HLB value of about 20 or lower in some embodiments and an HLB value of about 15 to about 16 in some embodiments. Generally, the HLB number constitutes an indicative measure of the Hydrophile Lipophile Balance of an emulsifier, and allows predictions to be made as to whether, overall, the emulsifier has a mainly hydrophilic character or a lipophilic character.

[0029] Notably, the relative amounts of the ionic emulsifier and sucrose ester present in the clouding agent affect the balance between the clouding effect and foaming capacity of the clouding - 6 - Attorney Docket 9610-161816-WOagent. To that end, in some embodiments, an optimal balance between the clouding effect and the foaming capacity may be achieved when the clouding agent includes a ratio of sucrose ester to ionic emulsifier of about 1:1 to about 7:1.

[0030] In some implementations, an optimal balance between the clouding effect and the foaming capacity may be achieved when the clouding agent includes a ratio of sucrose ester to ionic emulsifier of about 1.5:1 to about 5:1. In other implementations, an optimal balance between the clouding effect and the foaming capacity may be achieved when the clouding agent includes a ratio of sucrose ester to ionic emulsifier of about 2:1 to about 4.5:1.

[0031] In some embodiments, the powdered clouding agent includes from about 0.1 wt. % to about 5.0 wt. % wt. % of ingredients selected from one more of a buffering agent, a free-flowing agent, an anti-oxidant, and water.

[0032] In some embodiments, the buffering agent comprises at least one of tripotassium citrate monopotassium phosphate, monosodium phosphate, dipotassium phosphate, disodium phosphate, tripotassium phosphate, and trisodium phosphate. In certain implementations, the buffering agent comprises tripotassium citrate in an amount of about 0.2 wt.% to about 1.0 wt. % based on the total weight of the clouding agent.

[0033] In certain implementations, a free-flowing agent included in the clouding agent may comprise one or more of tricalcium phosphate, calcium carbonate, silicon dioxide, and mixtures thereof. In some embodiments, the free-flowing agent may comprise from about 0.2 wt. % to about 1.0 wt. % based on the total weight of the clouding agent. In other embodiments, the free- flowing agent may comprise from about 0.1 wt. % to about 1.0 wt. % based on the total weight of the clouding agent. In still embodiments, the free-flowing agent may comprise from about 0.2 wt. % to about 0.6 wt. % based on the total weight of the clouding agent.

[0034] In some embodiments, the clouding agent comprises an anti-oxidant comprising at least one of tocopherols (mixed), rosemary extract, ascorbyl palmitate, sodium ascorbate, and mixtures thereof. In some embodiments, the antioxidant may comprise from about 0.01 wt. % to about 1.0 wt. % based on the total weight of the clouding agent. In other embodiments, the antioxidant may comprise from about 0.02 wt. % to about 0.5 wt. % based on the total weight of the clouding agent. - 7 - Attorney Docket 9610-161816-WO

[0035] In some embodiments, the clouding agent has a moisture content of about 1 wt. % to about 4.0 wt. %. In one aspect, the moisture content of the clouding agent is measured using the Karl Fischer method as described in ISO 760:1978.

[0036] FIG.1 shows an exemplary embodiment of a process 100 of preparing a dry powder composition. The exemplary method 100 includes providing an aqueous mixture including carbohydrates, at least one emulsifier, and at least one of a buffering agent, an anti-oxidant, and water (step 110). In some embodiments, step 110 is carried out at a temperature of about 40°C to about 70°C. In certain aspects, step 110 may be carried out at a temperature of about 55°C to about 65°C.

[0037] In the illustrated embodiment, the method 100 further includes providing a vegetable oil (step 120). As mentioned above, the vegetable oil may be a vegetable oil that is in liquid form at a temperature of 20°C. In some aspects, step 120 is carried out at a temperature of about 40°C to about 70°C (i.e., the vegetable oil is at a temperature of about 40°C to about 70°C).

[0038] The exemplary method 100 of FIG.1 further includes mixing the aqueous mixture and the vegetable oil to obtain a pre-emulsion (step 130). In some implementations, step 130 is carried out at a temperature of about 40°C to about 70°C (i.e., with all of the ingredients of the aqueous mixture during the mixing being between about 40°C to about 70°C. )

[0039] In the illustrated embodiment, after the pre-emulsion is obtained, the method 100 further includes homogenizing the pre-emulsion to form an emulsion (step 140). In certain aspects, the homogenization (i.e., step 140) is carried out at a temperature of about 55°C to about 65°C. In some embodiments, the homogenization is carried out as a two-step homogenization, with a first step being carried out a at a pressure of about 130 Bar to about 250 Bar, and a second step being carried out at a pressure of about 15 Bar and about 50 Bar. In some implementations, the first homogenization step is carried out at a pressure of between about 150 Bar and about 220 Bar and the second homogenization step is carried out at a pressure of about 20 Bar and about 40 Bar.

[0040] The exemplary method 100 of FIG. 1 further includes spray-drying the emulsion to obtain a powdered clouding agent including about 20-45 wt. % vegetable oil; about 45-70 wt. % carbohydrates; about 0.2-2.0 wt. % emulsifier; and about 0.1-5.0 wt. % wt. % components including one or more of a buffering agent, a free flowing agent, an anti-oxidant, and water (step 150). In some aspects, the emulsion is spray-dried at temperatures of about 85°C-150°C. In one - 8 - Attorney Docket 9610-161816-WOaspect, the inlet temperature of the spray-dryer in step 150 is about 150°C and the outlet temperature of the spray dryer is from about 85°C to about 95°C.

[0041] In some embodiments, an optional pasteurization step is conducted between step 140 of method 100 and step 150 of the method 100. For example, in one aspect, the emulsion obtained at step 140 of the method 100 is pasteurized prior to the spray-drying step 150 at a temperature of about 75°C to about 88°C for about 20 second to about 60 seconds.

[0042] After the powdered clouding agent is obtained in step 150, the exemplary method 100 further includes adding the obtained powdered clouding agent to a powdered beverage mix including at least one food grade colorant (step 160). In some aspects, the powdered clouding agent is added to the powdered beverage mix in an amount of about 1.5 wt. % to about 40 wt. %.

[0043] As mentioned above, the present inventors have surprisingly found that the amount by which the amount of colorants present in the powdered beverage mix may be reduced is directly (and inversely) related to the amount of clouding agent added to the powdered beverage mix. More specifically, the present inventors surprisingly found that the more clouding agent is added to the powdered beverage mix, the more colorant(s) may be removed from the powdered beverage mix.

[0044] In other words, the addition of the clouding agent to the powdered beverage mix during step 160 of the method 100 facilitates / enables a reduction / removal of the colorant(s) present in the powdered beverage mix. To that end, the method 100 includes reducing a weight percentage of one or more food grade colorants present in the powdered beverage mix based on an amount of the powdered clouding agent added to the powdered beverage mix (step 170).

[0045] As mentioned above, in some aspects, a powdered beverage mix may include from about 1.5 wt. % to about 40 wt. % of the above-described clouding agent, the addition of which enables the powdered beverage mix to advantageously contain significantly lower amounts (e.g., from about 10 wt. % to about 32 wt. % lower) of food grade colorants in comparison to similar powdered beverage mixes that utilize only titanium dioxide as a clouding agent.

[0046] Non-limiting examples below demonstrate further aspects of some embodiments of the powdered beverage mixes including the above-discussed clouding agent while advantageously containing reduced amounts of colorants as compared to substantially similar powdered beverage mixes that do not include this clouding agent. - 9 - Attorney Docket 9610-161816-WOExamples

[0047] As mentioned above, the term “about,” when used to precede a numerical value of a weight percentage, will be understood to equal to the indicated numerical value plus and / or minus 0.01 wt. %. All percentages shown above and below are weight percentages.

[0048] Example 1

[0049] An exemplary clouding agent for use in a powdered beverage mix was prepared as follows. A mixture of 1.2 kg sucrose ester (SP70 - Sistema) 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 this mixture.

[0050] The mixture was then heated until a temperature of about 60°C was reached. After that, the heated mixture was homogenized (at the temperature of about 60°C) in a high-pressure homogenizer at a first-stage pressure of 180 bar and then at a second-stage pressure of 30 bar.

[0051] The product was then pasteurized at a temperature of about 82 °C to about 85 °C for at least 30 seconds in a scraped surface heater that was placed in line upfront the high-pressure pump. The high-pressure pump was used to feed a high-pressure nozzle that was used to atomize this liquid emulsion into the spray dryer chamber of a Filtermat spray drier. Drying inlet temperatures of about 150°C and drying outlet temperatures in the range of about 85°C to about 95°C were used to obtain powdered beverage mixes with a moisture content from about 2 wt. % to about 4 wt. %. The density of the powdered clouding agent that was obtained ranged from about 420 g / L to about 550 g / L, determined as poured bulk density.

[0052] After the powdered clouding agent was obtained by spray-drying, the obtained powdered clouding agent was added to a powdered beverage mix including at least one food grade colorant. The resulting powdered beverage mix was then compared (in terms of percentage of food grade colorant reduction, colorimetry data, sensory evaluation, and other properties / performance) to conventional powdered beverage formulations such as Tang® (in this exemplary case, an orange-flavored Tang® formulation, a lime-flavored Tang® formulation, and a Mango-flavored Tang® formulation) made by Mondelez International.

[0053] The results are shown in Table 1 below. - 10 - Attorney Docket 9610-161816-WO

[0054] Table 1. Comparison Of A Conventional Tang Formulation, Two Inventive Formulations, and Two Comparative Formulations. Control Control Control Inventive Inventive Inventive Comp Comp Comp Name of Flavor Flavor Flavor Flavor Flavor Flavor Flavor Flavor Flavor Sample 1 2 3 1 2 3 1 2 3 o % 6 [ nd 3,the cloudifier was titanium dioxide, and was present in Control Flavor 1 in an amount of 0.9 wt.%, in Control Flavor 2 in an amount of 0.28 wt. %, and in Control Flavor 3 in an amount of 4.2 wt. %. On the other hand, titanium dioxide was absent in both the exemplary inventive formulations Inventive Flavor 1, Inventive Flavor 2, and Inventive Flavor 3 and the comparative formulations Comparative Flavor 1, Comparative Flavor 2, and Comparative Flavor 3 shown in Table 1.

[0056] In particular, instead of titanium dioxide, the inventive formulations in Table 1 above included the above-discussed clouding agent in an amount of 1.5% to 40% by total weight of the formulations. On the other hand, instead of the clouding agent present in Inventive Flavors 1-3, Comparative Flavors 1-3 included a clouding agent (including about 50-80 wt. % modified starch, about 20-40 flavoring, and about 2 wt. % anticaking agent such as silicone dioxide) manufactured by Kerry Group in amounts ranging from 1.5 wt. % to 40 wt. %.

[0057] Generally, the turbidity of the beverage formed by reconstitution of each of Inventive Flavor 1, Inventive Flavor 2, Inventive Flavor 3, Comparative Flavor 1, Comparative Flavor 2, and Comparative Flavor 3, was evaluated in terms of being commercially acceptable as follows: (1) if the turbidity of a sample being tested versus the control was higher than a turbidity of the - 11 - Attorney Docket 9610-161816-WOcorresponding control sample, than the sample being tested was considered to be commercially acceptable; (2) if the turbidity of a sample being tested versus the control was lower than a turbidity of the corresponding control sample, than the sample being tested was considered to be not commercially acceptable.

[0058] As can be seen in Table 1 above, the drinkable beverage formed by reconstitution of Control Flavor 1 (Orange) in water had a turbidity (i.e., opacity or cloudiness) of 382 NTU (Nephelometric Turbidity Units). On the other hand, the drinkable beverage formed by reconstitution of Inventive Flavor 1 (Orange) in water had a turbidity from 382-439 NTU (i.e., up to 51 NTU higher than the turbidity of the beverage formed by the Control Flavor 1 powder mix). Yet on the other hand, the drinkable beverage formed by reconstitution of Comparative Flavor 1 (Orange) in water had a turbidity from 185-269 NTU (i.e., from 113-197 NTU lower than the turbidity of the beverage formed by the Control Flavor 1 powder mix). In other words, based on the turbidity versus Control Flavor 1, Inventive Flavor 1 was determined to be commercially acceptable, while Comparative Flavor 1 was determined to be not commercially acceptable. To put in another way, the clouding agent present in Inventive Flavor 1 results in a beverage with a turbidity that is commercially acceptable, while the clouding agent present in Comparative Flavor 1 results in a beverage with a turbidity that is not acceptable.

[0059] The drinkable beverage formed by reconstitution of Control Flavor 2 (Lime) in water had a turbidity (i.e., opacity or cloudiness) of 308 NTU. On the other hand, the drinkable beverage formed by reconstitution of Inventive Flavor 2 (Lime) in water had a turbidity of 308-346 NTU (i.e., up to 38 NTU higher than the turbidity of the beverage formed by the Control Flavor 2 powder mix). Yet on the other hand, the drinkable beverage formed by reconstitution of Comparative Flavor 2 (Lime) in water had a turbidity from 123-203 NTU (i.e., from 105-185 NTU lower than the turbidity of the beverage formed by the Control Flavor 2 powder mix). In other words, based on the turbidity versus Control Flavor 2, Inventive Flavor 2 was determined to be commercially acceptable, while Comparative Flavor 2 was determined to be not commercially acceptable. To put in another way, the clouding agent present in Inventive Flavor 2 results in a beverage with a turbidity that is commercially acceptable, while the clouding agent present in Comparative Flavor 2 results in a beverage with a turbidity that is not acceptable. - 12 - Attorney Docket 9610-161816-WO

[0060] The drinkable beverage formed by reconstitution of Control Flavor 3 (Mango) in water had a turbidity (i.e., opacity or cloudiness) of 166 NTU. On the other hand, the drinkable beverage formed by reconstitution of Inventive Flavor 3 (Mango) in water had a turbidity of 166-225 NTU (i.e., up to 59 NTU higher than the turbidity of the beverage formed by the Control Flavor 3 powder mix). Yet on the other hand, the drinkable beverage formed by reconstitution of Comparative Flavor 3 (Mango) in water had a turbidity from 95-126 NTU (i.e., from 40-71 NTU lower than the turbidity of the beverage formed by the Control Flavor 3 powder mix). In other words, based on the turbidity versus Control Flavor 3, Inventive Flavor 3 was determined to be commercially acceptable, while Comparative Flavor 3 was determined to be not commercially acceptable. To put in another way, the clouding agent present in Inventive Flavor 3 results in a beverage with a turbidity that is commercially acceptable, while the clouding agent present in Comparative Flavor 3 results in a beverage with a turbidity that is not acceptable.

[0061] With respect to the sensory round table evaluation of the difference versus the control, the samples were visually examined by a panel of people. The sensory evaluation was performed based on the following criteria: (1) a ample being tested can be qualified if there is no difference (score 0) versus the control sample, if there is a very slight difference (scores 1 or 2) versus the control sample, or if the difference is understood to be in the direction of liking the way the sample being tested looks visually; and (2) a prototype is disqualified if there is a moderate difference (score 3) versus the control sample, large difference (score 4) versus the control sample, or very large difference (score 5) versus the control sample.

[0062] With respect to Inventive Flavor 1, three people from the technical sensory panel rated this sample as not being different in relation to Control Flavor 1, while the others rated it with very slight differences (more intense yellow and less cloudy). With respect to Inventive Flavor 2, one person from the technical sensory panel rated this sample as not being different in relation to Control Flavor 2, while the others identified a slight difference in color (more intense green for some and lighter for others). With respect to Inventive Flavor 3, three people from the technical sensory panel rated this sample as not being different in relation to Control Flavor 3, while the others had opposite perceptions (i.e., some people considered this sample to have a slightly more intense color and turbidity than Control Flavor 3, while others considered this sample to have less intense color and turbidity). As can be seen in Table 1, the sensory round table evaluation of the difference versus the control indicates that Inventive Flavor 1 had a score of 1.00 (i.e., - 13 - Attorney Docket 9610-161816-WOcommercially acceptable), Inventive Flavor 2 had a score of 1.17 (i.e., commercially acceptable), and Inventive Flavor 3 had a score of 1.25 (i.e., commercially acceptable). As such, the clouding agent present in each of Inventive Flavor 1, Inventive Flavor 2, and Inventive Flavor 3 results in a beverage with sensory (visual) properties that are commercially acceptable by not being substantially different from the corresponding properties of Control Flavor 1, Control Flavor 2, and Control Flavor 3.

[0063] As described herein and shown in the above examples, the powdered beverage mixes described herein include a clouding agent which, without the presence of titanium dioxide in the powdered beverage mixes and while reducing the presence of colorants in the powdered beverage mixes, enables the powdered beverage mixes, upon reconstitution in a liquid such as water, milk, etc., to produce drinkable beverages having a color, appearance, and taste that are both acceptable to manufacturers of such powdered beverage mixes and pleasing to consumers.

[0064] The foregoing detailed description has been presented for purposes of illustration and description and is not intended to be exhaustive or to limit the description to the precise form disclosed. Many modifications and variations are possible in light of the above teaching. The described embodiments were chosen in order to best explain the principles of the claimed compositions and their practical applications to thereby enable others skilled in the art to best utilize the claimed compositions in various embodiments and with various modifications as are suited to the particular use contemplated. Those skilled in the art will recognize that a wide variety of other modifications, alterations, and combinations can also be made with respect to the above- described embodiments without departing from the scope of the invention, and that such modifications, alterations, and combinations are to be viewed as being within the ambit of the inventive concept. - 14 - Attorney Docket 9610-161816-WO

Claims

CLAIMS 1. A method of preparing a dry powder composition that results in a drinkable beverage when reconstituted in a liquid, the method comprising: adding a powdered clouding agent to a powdered beverage mix that includes at least one flavorant and at least one food grade colorant, the powdered clouding agent comprising: about 20-45 wt. % vegetable oil; about 45-70 wt. % carbohydrates; about 0.2-2.0 wt. % emulsifier; and about 0.1-5.0 wt. % components including one or more of a buffering agent, a free flowing agent, an anti-oxidant, and water; and reducing a weight percentage of the at least one food grade colorant present in the powdered beverage mix based on an amount of the powdered clouding agent added to the powdered beverage mix to form the dry powder composition.

2. The method of claim 1, wherein the adding of the powdered clouding agent to the powdered beverage mix comprises eliminating titanium dioxide from the powdered beverage mix.

3. The method of claim 1, wherein the adding of the powdered clouding agent to the powdered beverage mix comprises adding from about 1.5 wt. % to about 40 wt. % of the powdered clouding agent to the powdered beverage mix.

4. The method of claim 3, wherein the reducing of the amount of the at least one colorant present in the powdered beverage mix comprises reducing the amount of the at least one colorant present in the powdered beverage mix up to about 32 wt. %.

5. The method of claim 1, wherein: the carbohydrates comprises at least one of glucose syrup and maltodextrins; the emulsifier comprises one or more of DATEM, SSL, CITREM, and sucrose ester, wherein the sucrose ester comprises sucrose stearate; the vegetable oil comprises at least one 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 - 15 - Attorney Docket 9610-161816-WOoil, high-oleic soy oil, ultra-high oleic soy oil, high oleic safflower oil, ultra-high oleic safflower oil, coconut oil, and virgin coconut oil; the buffering agent comprises at least one of tripotassium citrate monopotassium phosphate, monosodium phosphate, dipotassium phosphate, disodium phosphate, tripotassium phosphate, and trisodium phosphate; and the clouding agent is free of titanium dioxide.

6. A method of preparing a drinkable beverage comprising mixing the dry powder composition of claim 1 with water or milk.

7. The method of claim 6, wherein the drinkable beverage is a foamed beverage.

8. A method of preparing a dry powder composition, the method comprising: providing an aqueous mixture including carbohydrates, at least one emulsifier, and at least one of a buffering agent, an anti-oxidant, and water; providing a vegetable oil; mixing the aqueous mixture and the vegetable oil to obtain a pre-emulsion; homogenizing the pre-emulsion to obtain an emulsion; spray-drying the emulsion to obtain a powdered clouding agent including about 20-45 wt. % vegetable oil; about 45-70 wt. % carbohydrates; about 0.2-2.0 wt. % emulsifier; and about 0.1-5.0 wt. % wt. % components including one or more of a buffering agent, a free flowing agent, an anti-oxidant, and water; adding the obtained powdered clouding agent to a powdered beverage mix including at least one food grade colorant; and reducing a weight percentage of the at least one food grade colorant present in the powdered beverage mix based on an amount of the powdered clouding agent added to the powdered beverage mix to form the dry powder composition.

9. The method of claim 8, wherein the adding of the powdered clouding agent to the powdered beverage mix comprises eliminating titanium dioxide from the powdered beverage mix. - 16 - Attorney Docket 9610-161816-WO10. The method of claim 8, wherein the adding of the powdered clouding agent to the powdered beverage mix comprises adding from about 1.5 wt. % to about 40 wt. % of the powdered clouding agent to the powdered beverage mix.

11. The method of claim 10, wherein the reducing of the amount of the at least one colorant present in the powdered beverage mix comprises reducing the amount of each of the one or more colorants present in the powdered beverage mix up to about 32 wt. %.

12. The method of claim 8, wherein: the carbohydrates comprises at least one of glucose syrup and maltodextrins; the emulsifier comprises one or more of DATEM, SSL, CITREM, and sucrose ester, wherein the sucrose ester comprises sucrose stearate; the vegetable oil comprises at least one 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, and virgin coconut oil; and the buffering agent comprises at least one of tripotassium citrate monopotassium phosphate, monosodium phosphate, dipotassium phosphate, disodium phosphate, tripotassium phosphate, and trisodium phosphate; and wherein the clouding agent is free of titanium dioxide.

13. A method of preparing a drinkable beverage comprising mixing the dry powder composition of claim 8 with water or milk.

14. The method of claim 13, wherein the drinkable beverage is a foamed beverage.

15. A dry powder composition that results in a drinkable beverage when reconstituted in a liquid, the dry powder composition comprising: a powdered beverage mix that includes at least one flavorant; at least one food grade colorant present in an amount of about 0.01-4 wt. %; and - 17 - Attorney Docket 9610-161816-WOa powdered clouding agent present in an amount of about 1.5-40 wt. %, the powdered clouding agent including: about 20-45 wt. % vegetable oil; about 45-70 wt. % carbohydrates; about 0.2-2.0 wt. % emulsifier; about 0.1-5.0 wt. % components including one or more of a buffering agent, a free flowing agent, an anti-oxidant, and water.

16. The dry powder composition of claim 15, wherein the dry powder composition does not include titanium dioxide.

17. The dry powder composition of claim 15, wherein: the carbohydrates comprises at least one of glucose syrup and maltodextrins; the emulsifier comprises one or more of DATEM, SSL, and CITREM, and sucrose ester, wherein the sucrose ester comprises sucrose stearate; the vegetable oil comprises at least one 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, and virgin coconut oil; and the buffering agent comprises at least one of tripotassium citrate monopotassium phosphate, monosodium phosphate, dipotassium phosphate, disodium phosphate, tripotassium phosphate, and trisodium phosphate.

18. A drinkable beverage comprising the dry powder composition of claim 15.

19. The drinkable beverage of claim 18, wherein the drinkable beverage further comprises milk.

20. The drinkable beverage of claim 18, wherein the drinkable beverage is a foamed beverage. - 18 - Attorney Docket 9610-161816-WO

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