EP3193630A1 - Zusammensetzung - Google Patents

Zusammensetzung

Info

Publication number
EP3193630A1
EP3193630A1 EP15777985.1A EP15777985A EP3193630A1 EP 3193630 A1 EP3193630 A1 EP 3193630A1 EP 15777985 A EP15777985 A EP 15777985A EP 3193630 A1 EP3193630 A1 EP 3193630A1
Authority
EP
European Patent Office
Prior art keywords
beverage
flavouring composition
composition according
beverage flavouring
water
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP15777985.1A
Other languages
English (en)
French (fr)
Inventor
Philip SPRATT
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Britvic Soft Drinks Ltd
Original Assignee
Britvic Soft Drinks Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Britvic Soft Drinks Ltd filed Critical Britvic Soft Drinks Ltd
Publication of EP3193630A1 publication Critical patent/EP3193630A1/de
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/385—Concentrates of non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A23L2/68—Acidifying substances
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients

Definitions

  • the present invention relates to beverage flavouring compositions suitable for dilution to provide flavoured beverages.
  • Beverage flavouring compositions may be provided as concentrates that may be diluted by the consumer before drinking the beverage .
  • the beverage flavouring composition may be intended to add to or enhance the flavour of an already flavoured beverage, for example coffee.
  • concentrates are often provided as a liquid which is intended to be diluted with about one part concentrate and 4 to 10 parts water, or other drink, to provide a palatable beverage .
  • the concentrates also may comprise added sugar, such as sucrose or glucose, or artificial sweeteners, usually saccharin or aspartame.
  • beverage flavouring composition containing real or natural flavours, that is more concentrated than those beverage flavouring concentrates currently for sale because it would allow a smaller amount of the composition to be used.
  • a more concentrated beverage flavouring composition could also be sold in smaller bottles or package sizes which are lighter and easier to transport, saving transportation costs and also storage space in warehouses and supermarkets . Smaller bottles or package sizes would also provide advantages for the consumer because they are easier to take home and store after purchase, and they are also more portable so that the consumer can easily carry them around, and they also create less waste.
  • a problem with providing concentrated beverage flavouring compositions is that steps must be taken to avoid spoilage to ensure an adequate shelf-life (both packaged shelf life and shelf life after opening).
  • Physical approaches to controlling shelf life for example pasteurization, irradiation, ultrasound) or the use of artificial preservatives have disadvantages.
  • Physical techniques require energy and extra process steps which can significantly increase production costs.
  • the use of preservatives is contrary to current trends in which consumers prefer lower levels of added preservatives, particularly in products to be marketed as 'health' products or 'natural' products.
  • An aim of the present invention is therefore to provide a beverage flavouring composition with a good shelf life with reduced or no preservative .
  • the present invention provides a concentrated beverage flavouring composition that can be diluted with about 35 to about 200 volumes of liquid to provide a palatable beverage.
  • the composition has a packaged shelf life of at least about 3 months.
  • the packaged shelf life is at least about 4, 5 or 6 months, and may be as much as at least about 9 months, 12 months or more.
  • the beverage flavouring composition has a shelf life of at least about 24 hours, preferably longer, for example at least about 48 hours, 1 week, 2 weeks or at least about one month or more.
  • the packaged and opened shelf lives are obtained on storage at room temperature .
  • the beverage flavouring composition of the invention may have a pH below about 3.7 but high enough to prevent degradation of the flavouring agents.
  • the pH of a composition of the invention may be between about 3.5 and about pH 3.7, and may be above pH 3.5, for example may be at least about pH 3.6.
  • a beverage flavouring composition is a composition that comprises a key flavouring agent which may be a natural flavour, extract or essence, but also has at least one other ingredient, for example, one or more of water, sugar, artificial sweetener, high intensity sweetener, colouring, non-key flavouring, citric acid, ascorbic acid, malic acid, phosphoric acid, acidity regulator, preservative, vitamin, mineral, thickener, flavour enhancer and/or other ingredient common in the food and beverage industry.
  • a natural flavour, extract or essence preferably means material derived wholly from a flavour source and is not synthetic.
  • the key flavour of the present invention may be derived from any suitable flavoured material, for example (but not limited to), vanilla, caramel, hazelnut, ginger, mint, almond (to provide an amaretto beverage flavouring composition) or another nut.
  • the key flavour may be a fruit or vegetable flavour.
  • the key flavour is preferably not a fruit flavour.
  • the key flavour may, in an alternative embodiment, be a synthetic flavour that is chemically synthesised.
  • a beverage is a composition comprising a beverage flavouring composition and other diluting ingredients to make it suitable for or intended for consumption by a consumer.
  • a beverage may be a quantity of a beverage flavouring composition diluted with a suitable liquid, for example, water.
  • a beverage may be made by diluting a beverage flavouring composition having a key flavour with a suitable quantity of a liquid that does not comprise the key flavour, for example, still water, sparkling water, soda water, tonic water, coffee, tea, milk, soda, cola, iced drinks, herbal tea, black tea, milkshake, beer, a spirit, a cocktail, hot chocolate or cocoa.
  • a beverage flavouring composition having a key flavour with a suitable quantity of a liquid that does not comprise the key flavour, for example, still water, sparkling water, soda water, tonic water, coffee, tea, milk, soda, cola, iced drinks, herbal tea, black tea, milkshake, beer, a spirit, a cocktail, hot chocolate or cocoa.
  • beverage flavouring composition wherein one volume of the beverage flavouring composition may be diluted with about 35 to about 200 volumes of liquid because only a small volume of beverage flavouring composition may be required to provide a flavour containing beverage .
  • a very small amount of beverage flavouring composition may be needed, this is particularly important if you are adding the composition to a hot beverage and to add too much of a cold beverage flavouring composition would reduce the temperature of the beverage .
  • a beverage flavouring composition of the present invention may be described as a super-concentrated beverage flavouring composition because a small amount of it may be diluted with a large amount of liquid to provide a beverage with the desired amount of flavour.
  • one volume of beverage flavouring composition may be diluted with about 35 to about 200 volumes, about 35 to about 100, preferably, about 35 to about 90 volumes, preferably about 35 to about 80 volumes, preferably about 50 to about 80 volumes of a liquid that does not comprise the key flavouring.
  • one volume of beverage flavouring composition is intended to be diluted with about 35 volumes or more, about 40 volumes or more, about 50 volumes or more, about 55 volumes or more, about 60 volumes or more, about 65 volumes or more, about 70 volumes or more, about 75 volumes or more, about 80 volumes or more, about 85 volumes or more, about 90 volumes or more of diluent, such as still or sparkling water.
  • the diluent may be any suitable potable liquid, for example, still water, sparkling water, soda water, tonic water, coffee, tea, milk, soda, cola, iced drinks, herbal tea, black tea, milkshake, beer, a spirit, a cocktail, hot chocolate or cocoa.
  • the beverage flavouring composition may comprise key flavouring from more than one source. This is advantageous because it provides a larger range of flavours of beverages than is available from compositions comprising a single type of key flavour.
  • the beverage flavouring composition may comprise one or more artificial sweeteners and/or high intensity sweeteners. This is advantageous because the same sweetness may be provided with less sugar. This is also advantageous because, for very concentrated beverage flavouring compositions, it is difficult to dissolve enough sugar in the composition to give the required sweetness when the composition is diluted to make a beverage.
  • the beverage flavouring composition may comprise acesulfame K and/or sucralose .
  • beverage flavouring compositions may be acidic, and the inventors have found that acesulfame K and sucralose are acid stable sweeteners which are stable in beverage flavouring compositions of the invention.
  • Acesulfame K and sucralose provide both the advantage of providing sweetness to the beverage flavouring e composition and being stable in acid conditions in the beverage flavouring composition.
  • a beverage flavouring composition of the invention comprising a high intensity sweetener the high intensity sweetener may be neotame, cyclamate, alitame, steviside/stevia, sucralose and/or acesulfame K.
  • the high intensity sweeteners in the beverage flavouring composition may be sucralose and/or acesulfame K.
  • beverage flavouring compositions of the invention may comprise natural caramel syrup as a sweetener.
  • a beverage flavouring composition may in one embodiment not comprise any other high intensity sweeteners except sucralose and/or acesulfame K and/or natural caramel syrup.
  • the beverage flavouring composition may comprise about 3g to about 50g per litre, preferably about 3g to about 30g per litre, preferably about 5g to about 20g per litre, of high intensity sweetener, such as sucralose or acesulfame K.
  • the beverage flavouring composition may also, or alternatively, comprise about 3g to about 50 g per litre acesulfame K.
  • a beverage flavouring composition may comprise about 3g to about 50 g per litre of a combination of acesulfame K and sucralose.
  • the beverage flavouring compositions of the invention may comprise natural caramel syrup, the natural caramel syrup may be included at from about lg to about 50g per litre.
  • sweeteners are not included in the beverage flavouring composition and any sweetness required may be provided by the diluent to which the composition is added.
  • the beverage flavouring composition of some embodiments may comprise a buffer. In other embodiments, the beverage flavouring composition comprises no buffer.
  • the beverage flavouring composition may comprise no added sugar. This is advantageous because many consumers wish to reduce the amount of sugar they consume and drinking beverages that do not comprise added sugar can be helpful in reducing the amount of sugar consumed.
  • the beverage flavouring composition contains zero, or substantially zero calories.
  • a beverage flavouring composition may further comprise one or more components selected from: natural or artificial colouring, acidity regulator, non- key flavourings, preservatives, citric acid, acidity regulators and water.
  • Preservatives may include sorbates, benzoates and sulphur dioxide .
  • Acidulants may include tartaric acid, phosphoric acid, lactic acid, acetic acid, fumaric acid and ascorbic acid.
  • beverage flavouring composition does not comprise any preservatives.
  • the beverage flavouring composition may comprise no artificial colours.
  • the beverage flavouring composition may comprise no, or substantially no alcohol, preferably the composition comprising or substantially no ethanol.
  • the beverage flavouring composition may comprise less than about 5%, less than about 4%, less than about 3%, less than about 2%, less than about 1.5%, less than about 1.4%, less than about 1.3, less than about 1.2%, less than about 1. 1 %, less than about 1 %, less than about 0.9%, less than about 0.8%, less than about 0.7%, less than about 0.6%, less than about 0.5% by weight or volume of ethanol.
  • the beverage flavouring composition comprises less than 1 %, preferably less than 0.5% ethanol.
  • the beverage flavouring composition may be Halal and may be used to create a Halal beverage.
  • the beverage flavouring composition may comprise propylene glycol.
  • the beverage flavouring composition may comprise between about 0.5% and 5% propylene glycol, for example about 1.0%, about 1.5%, about 2.0%, about 2.5%, about 3.0%, about 3.5%, about 4.0%, about 4.5% or about 5.0%.
  • the beverage flavouring composition may comprise about 1.0 to about 3% propylene glycol, for example about 2. 1 %, about 2.2%, about 2.3%, about 2.4%, 2.5% or more up to about 3%.
  • the beverage flavouring composition may comprise about 2.0% to about 3.0% propylene glycol, for example about 2,2%, about 2.3%, about 2.4%, about 2.5% about 2.6%, about 2.7%, about 2.8%, about 2.9% or about 3.0%.
  • the beverage flavouring composition may comprise at least about 80%, 85%, 90% water, e.g. at least about 92%, 93%, or 94% or more water.
  • the beverage flavouring composition will contain no water activity reducing agent.
  • the beverage flavouring composition may have a viscosity of between about 0.8 mPa.s and about 5 mPa.s.
  • the flavour in the beverage flavouring composition the flavour is provided by a key natural flavouring, extract or essence, present at about 0.05% to about 0.5% v/v.
  • the total flavouring content may be between about 2% and 4% w/w or v/v.
  • a beverage may be prepared by diluting the beverage flavouring composition described above with a potable liquid.
  • the potable liquid may be still water, sparkling water, soda water, tonic water, coffee, tea, milk, soda, cola, iced drinks, herbal tea, black tea, milkshake, beer, a cocktail, hot chocolate or cocoa, or any other potable liquid.
  • a flavoured beverage may be prepared by adding the beverage flavouring composition described to a potable liquid.
  • the potable liquid may be still water, sparkling water, soda water, tonic water, coffee, tea, milk, soda, cola, iced drinks, herbal tea, black tea, milkshake, beer, a spirit, a cocktail, hot chocolate or cocoa, or any other potable liquid.
  • a beverage flavouring composition may be packaged in a container comprising about 5 ml to about 1000 ml beverage flavouring composition.
  • a beverage flavouring composition may be packaged in a dosing bottle capable of providing a dose comprising a suitable quantity of beverage flavouring composition for one serving of flavoured beverage.
  • the present invention may provide a method of making a beverage comprising the step of admixing a beverage flavouring composition according to the present invention with a potable liquid.
  • the method may comprise admixing a beverage flavouring composition according to the present invention with an edible/potable liquid that does not comprise the key flavour.
  • the present invention provides a beverage comprising a beverage flavouring composition according to the present invention or a beverage provided by a method of making a beverage according to the present invention.
  • the beverage may be chilled below ambient temperature before consumption.
  • the beverage may be heated above ambient temperature before consumption.
  • the present invention provides a packaged beverage flavouring composition comprising a container and a beverage flavouring composition according to the invention within the container.
  • the packaged beverage flavouring composition may comprise a single serving of beverage flavouring composition.
  • the packaged beverage flavouring composition may comprise more than one serving of the beverage flavouring composition.
  • the packaged beverage flavouring composition may comprise a dosing measure to aid the measurement of a serving of beverage flavouring composition.
  • the packaged beverage flavouring composition may comprise more than one serving of the beverage flavouring composition in a dosing packaging capable of being actuated to provide a suitable quantity of the beverage flavouring composition for a single serving.
  • Caramel beverage flavouring composition The following caramel beverage flavouring composition may be diluted between 1:50 and 1:100, preferably about 1:75 to produce a caramel flavoured beverage.
  • Viscosity at 20C Between 1 and 2 mPa.s
  • Additional ingredients may include colours, sweeteners and preservatives.
  • amaretto beverage flavouring composition may be diluted betwe and 1 : 100, preferably about 1 : 75 to produce an amaretto flavoured beverage.
  • Additional ingredients include colours, sweeteners and preservatives

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Tea And Coffee (AREA)
EP15777985.1A 2014-09-02 2015-09-02 Zusammensetzung Withdrawn EP3193630A1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GBGB1415483.5A GB201415483D0 (en) 2014-09-02 2014-09-02 Composition
PCT/GB2015/052537 WO2016034877A1 (en) 2014-09-02 2015-09-02 Composition

Publications (1)

Publication Number Publication Date
EP3193630A1 true EP3193630A1 (de) 2017-07-26

Family

ID=51752467

Family Applications (1)

Application Number Title Priority Date Filing Date
EP15777985.1A Withdrawn EP3193630A1 (de) 2014-09-02 2015-09-02 Zusammensetzung

Country Status (3)

Country Link
EP (1) EP3193630A1 (de)
GB (1) GB201415483D0 (de)
WO (1) WO2016034877A1 (de)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA3266418A1 (en) * 2022-08-31 2024-03-07 Cirkul, Inc. ADDITIVES FOR BEVERAGES AND DISPENSING SYSTEMS

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6749879B2 (en) * 2001-04-12 2004-06-15 Kraft Foods Holdings, Inc. Low-calorie, carbonated frozen beverage concentrate
CA2655075C (en) * 2006-06-12 2015-02-03 Nestec S.A. Shelf-stable milk concentrates and methods for preparing acidified milk based beverages
US20090041911A1 (en) * 2007-08-09 2009-02-12 Aly Gamay Methods for delivering transparent shelf-stable liquid drink concentrates
US8293299B2 (en) * 2009-09-11 2012-10-23 Kraft Foods Global Brands Llc Containers and methods for dispensing multiple doses of a concentrated liquid, and shelf stable Concentrated liquids

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO2016034877A1 *

Also Published As

Publication number Publication date
WO2016034877A1 (en) 2016-03-10
GB201415483D0 (en) 2014-10-15

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