WO2004017761A1 - Poudre instantanee soluble sechee par pulverisation et boisson instantanee en poudre destinees a la production de boissons et procede de production correspondant - Google Patents

Poudre instantanee soluble sechee par pulverisation et boisson instantanee en poudre destinees a la production de boissons et procede de production correspondant Download PDF

Info

Publication number
WO2004017761A1
WO2004017761A1 PCT/EP2002/008677 EP0208677W WO2004017761A1 WO 2004017761 A1 WO2004017761 A1 WO 2004017761A1 EP 0208677 W EP0208677 W EP 0208677W WO 2004017761 A1 WO2004017761 A1 WO 2004017761A1
Authority
WO
WIPO (PCT)
Prior art keywords
spray
soluble
powder
dried powder
instant
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.)
Ceased
Application number
PCT/EP2002/008677
Other languages
German (de)
English (en)
Inventor
Dieter Kumlehn
Wolfgang Vatterott
Martina Batalia
Hans Stubbe
Martin Ernst Haug
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.)
Dragoco Gerberding and Co GmbH
Original Assignee
Dragoco Gerberding and Co GmbH
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 Dragoco Gerberding and Co GmbH filed Critical Dragoco Gerberding and Co GmbH
Priority to AU2002336080A priority Critical patent/AU2002336080A1/en
Priority to PCT/EP2002/008677 priority patent/WO2004017761A1/fr
Publication of WO2004017761A1 publication Critical patent/WO2004017761A1/fr
Anticipated expiration legal-status Critical
Ceased 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
    • A23L2/38—Other 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
    • A23L2/385—Concentrates of non-alcoholic beverages
    • A23L2/39—Dry compositions
    • 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
    • A23L2/62—Clouding agents; Agents to improve the cloud-stability
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/70—Fixation, conservation, or encapsulation of flavouring 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/80—Emulsions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • 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

Definitions

  • the present invention relates primarily to a method for producing an instant-soluble spray-dried powder for beverage production, but also relates to the instant-soluble spray-dried powder itself and to an instant beverage powder which contains an instantly soluble spray-dried powder according to the invention.
  • Instant-soluble spray-dried powders and instant beverage powders made therefrom for beverage production have been known for a long time.
  • the beverage to be produced from the instant beverage powder should not only resemble the properties of a juice-containing beverage in terms of its taste and color, but also in terms of its mouthfeel (mouthfeel) and cloudiness (opalescence).
  • the properties mentioned should be as unrestricted as possible from the time the finished beverage is produced from the instant-soluble spray-dried powder or instant beverage powder until the time the finished beverage is consumed. But not only that Be available from the instant-soluble spray-dried powder or instant beverage powder as unrestricted as possible until the time when the beverage produced is consumed. But not only the finished drink should have high stability, but also the instantly soluble, spray-dried powder itself.
  • a particular difficulty in formulating instant-soluble, spray-dried powders and instant beverage powders for the production of cloudy beverages is the selection of a suitable clouding agent. While oil droplets with a diameter of ⁇ 1 ⁇ m are emulsified in classic emulsion drinks and are frequently used, it has not hitherto been possible to produce an instantly soluble spray-dried powder or a beverage powder using instantly spray-dried powder, which after (re) dissolving in water forms a stable emulsion caused by sensorially active or neutral oils in water, the emulsified oils resulting in a cloudiness of the finished beverage.
  • US 3,023,106 relates to a "powdered instant beverage mix" which comprises a dried emulsion of a "plastic fat", ie a fat which is semisolid at room temperature, e.g. B. hydrogenated coconut oil.
  • a "plastic fat” ie a fat which is semisolid at room temperature
  • the dried emulsion also comprises an emulsifier such as gum arabic or the like.
  • the vegetable fat becomes relatively light again during the production and storage of the beverage powder released, which can lead to clumping in the powder, to floating oil droplets and to an off-note in the mixed drink.
  • US 3,658,552 relates to a "clouding agent" which, like the opacifier from US 3,023,106, comprises a "plastic fat", but also an inorganic white pigment such as e.g. B. Titanium dioxide.
  • US 3,658,552 builds on US 3,023,106 and describes the disadvantages of the opacifier described in US 3,023,106 in a section entitled "Description of Prior Art".
  • US 4,187,326 relates to a "dry beverage mix containing a clouding agent" and the clouding agent (opacifying agent) is a product which comprises a dried mixture of maltodextrin, xanthan and dispersed titanium dioxide.
  • US Pat. No. 4,529,613 relates to a "pectin-based clouding agent" and in the introduction to the description recognizes the patents US Pat. No. 4,187,326, US Pat. No. 3,023,106 and US Pat. No. 3,658,552 that have already been discussed.
  • the processes described in the documents mentioned are all described as comparatively inefficient and the cause for this is described in seen lack of ability to suspend titanium dioxide in aqueous solution for a long time According to US 4,529,613 an improvement is possible if a pectin-based stabilizer is used.
  • Titanium dioxide is the main opacifying agent in the opacifiers of the three publications discussed last. However, beverages that contain titanium dioxide as opacifiers regularly have only a low turbidity stability and sedimentation occurs quite quickly. In some countries, the use of titanium dioxide in drinks is also prohibited.
  • WO 85/00005 is concerned with a "beverage clouding agent based on camauba wax", which is a clouding emulsion which, in addition to a comparatively large amount of camauba wax (a vegetable wax which is scarcely soluble in water), can also comprise essential oils.
  • camauba wax a vegetable wax which is scarcely soluble in water
  • the essential oils in the finished drink should also contribute to the cloudiness, within the framework of WO 85/00005 the carnauba wax is crucial for achieving a cloudiness that comes close to that of a fruit juice-containing soft drink.
  • WO 85/00005 contains a general note that the opacifier emulsions described can be dried (eg spray-dried), but the note is not manifested by examples; on the contrary, the examples in WO 85/00005 include such a high proportion of the strongly hygroscopic substance glycerol that spray drying does not appear to be possible.
  • the primary object of the present invention is achieved by a method for producing an instantly soluble, spray-dried powder for beverage production, with the following steps: Build a solution comprising:
  • a substance emulsifiable in an aqueous solution selected from the group consisting of essential oils, terpenes, sensorially neutral oils, vegetable oils and mixtures thereof and
  • Homogenizing the O / W emulsion i.e. intimately mixing the oil and water phases to produce a substantially uniform size of the oil droplets in the water phase
  • the instantly soluble spray-dried powder can easily be stirred into water to form a cloudy beverage, the emulsifiable substance causing the clouding.
  • the spray-dried product itself, as well as a beverage powder made using it, is also an object of the present invention.
  • the constituents used for the production of the instant-soluble powder according to the invention preferably do not comprise any inorganic opacifier (such as titanium dioxide).
  • the invention is based on the attempt to produce a powder from commercially available liquid emulsion flavors by spray drying, which with the addition of z. B. sweetener (s), acidulant and possibly other ingredients (a) to a finished drink or (b) to an instant beverage powder, which then results in a finished drink after redissolving in water, can be processed further.
  • the finished drinks produced according to (a) and (b) should correspond completely (a) or at least approximately (b) to the beverage produced directly on the basis of the liquid emulsion flavor.
  • an aqueous solution is prepared which, in addition to water, comprises a water-soluble matrix former and a water-soluble emulsifier and / or emulsion stabilizer.
  • Substance and weighting agent produced an O / W emulsion.
  • the proportions of matrix former, emulsifier / emulsion stabilizer, opacifying agent and weighting agent are adjusted so that a stable powder can be obtained by spray drying, i. H. on
  • a spray drying process is selected which allows the production of an instant-soluble, spray-dried powder with an average grain size in the range between 80 and 250 ⁇ m.
  • the setting of an average grain size in the specified range is of particular importance for the stability (in particular oxidation stability) and
  • Solubility of powders according to the invention in particular if they do not comprise any inorganic pigments as opacifiers.
  • emulsifier and / or emulsion stabilizer are selected from the group consisting of gum arabic, lipophilic starch such as e.g. Starch sodium octenyl succinate (modified starch E 1450), xanthan, carragenan, locust bean gum, guar gum, tragacanth, carboxymethyl cellulose (CMC), pectin and mixtures thereof.
  • emulsifier and / or emulsion stabilizer are selected from the group consisting of gum arabic, lipophilic starch such as e.g. Starch sodium octenyl succinate (modified starch E 1450), xanthan, carragenan, locust bean gum, guar gum, tragacanth, carboxymethyl cellulose (CMC), pectin and mixtures thereof.
  • CMC carboxymethyl cellulose
  • Substances from the group consisting of glycerol abietate, Dammar resin, sucrose acetate isobytyrate (SAIB) and mixtures thereof are preferably selected as weighting agents.
  • Spray drying is preferably carried out in the context of the method according to the invention by means of a spray fluidized bed dryer.
  • the O / W emulsion homogenized according to the invention is sprayed into fine droplets; afterwards, a heated gas stream picks up the droplets, evaporates the liquid and essentially leaves the resulting powder particles their original size and shape. Agglomerate formation takes place in the integrated fluid bed during the second drying step. The finest particles are separated from the end product using a Zig Zag sifter and returned to the atomization zone of the spray tower. Finally, the dried powder is separated from the gas stream and collected.
  • the person skilled in the art will use the individual components matrix former, emulsifier / emulsion stabilizer, water-emulsifiable substance (hereinafter also referred to as clouding component) and weighting agents in amounts which form the formation of a spray-dried powder with an average particle size in the range between 80 and 250 ⁇ m allow, the spray-dried powder can be easily dissolved in water with a spoon while stirring.
  • matrix former emulsifier / emulsion stabilizer
  • water-emulsifiable substance hereinafter also referred to as clouding component
  • weighting agents in amounts which form the formation of a spray-dried powder with an average particle size in the range between 80 and 250 ⁇ m allow, the spray-dried powder can be easily dissolved in water with a spoon while stirring.
  • the turbidity component is preferably used in an amount which is in the range between 5 and 20% by weight, based on the total mass of the spray-dried powder. If, in addition to the oils used according to the invention, other opacifying components or opacifying agents are to be used (e.g. titanium dioxide or another inorganic
  • Oils that cloud the final drink are therefore preferably always in excess compared to any opacifying components and additives that may be used
  • the total amount of opacifying components according to the invention and any additive oil-soluble flavoring substances used is in the range between 15 and 20% by weight, based on the total mass of the spray-dried powder. If no oil-soluble flavors are used in addition to the opacifying components (oils) used according to the invention (e.g. for the production of a spray-dried powder from which a non-flavored turbidity emulsion is to be produced), its proportion is therefore preferably in the range between 15 and 20% by weight, based on the total mass of the spray-dried powder.
  • the total amount of emulsifier and emulsion stabilizer used is preferably in the range between 12 and 25% by weight, also based on the total mass of the spray-dried powder
  • the mass ratio r T / ⁇ of (a) turbidity components used according to the invention and possibly oil-soluble flavoring agent to (b) emulsifier and / or emulsion stabilizer should be in the range between 1 and 1, 2, so that the result of the spray-dried powder (or a beverage to be produced using it, if necessary using additional beverage components, has sufficient emulsion stability.
  • the matrix former is preferably used in an amount which is in the range between 50 and 80% by weight, based on the total mass of the spray-dried powder.
  • the weighting agent is preferably used in an amount which is in the range between 4 and 16% by weight, based on the total mass of the spray-dried powder.
  • the mass ratio r TM of (a) opacifying component and optionally oil-soluble flavoring agent to (b) weighting agent is in the range between 1 and 1.7, so that it can be contained in a drink made using the spray-dried powder (or one using it) manufactured beverage powder) is produced, does not lead to ring formation or sedimentation.
  • Flavorings are preferably used in an amount which is in the range between 0 and 20% by weight, based on the total mass of the spray-dried powder.
  • the amount of dyes used is preferably between 0 and 10% by weight, based on the total mass of the spray-dried powder, an amount in the range between 0.05 and 10% by weight usually being set, since in most cases a certain coloring will be desired.
  • the instant-soluble powders produced by the process according to the invention are new products which can be stored more easily than liquid emulsion flavors which correspond to them in terms of the active ingredient content.
  • the powders according to the invention comprise an opacifying component, as is usually present in liquid flavor emulsions and, in addition, no or at least essentially no decisive amounts of inorganic opacifying agents.
  • the spray-dried powders according to the invention will also not include "plastic fat” as defined in US Pat. No. 3,023,106, which is semi-solid at room temperature. Similar to commercially available liquid emulsion flavors, turbidity components which are liquid at 25 ° C. are preferred in the context of the present invention.
  • the spray-dried powders according to the invention have a long shelf life compared to liquid emulsion flavors.
  • Spray-dried powders according to the invention which are stable for at least 15 months at a temperature of up to + 20 ° C. are preferred; the person skilled in the art is able to adjust the method steps according to the invention in such a way that the stated durability is achieved.
  • Spray-dried powders can only keep liquid emulsion flavors for a maximum of 12 months at a temperature of up to + 4 ° C.
  • the spray-dried powders according to the invention are less sensitive to light and temperature. While a storage temperature of + 4 ° C and storage in the dark is regularly recommended for liquid emulsion flavors, only a storage temperature below + 30 ° C should be maintained with regard to the spray-dried powder according to the invention and dry storage should be ensured. As long as the spray-dried powder according to the invention actually remains dry, optimal aroma protection is automatically guaranteed; in a broader sense, there is microencapsulation.
  • the spray-dried powder according to the invention is in the solid state, there are no or only negligible physical, chemical or microbial change processes, which is why the addition of preservatives can be dispensed with.
  • the spray-dried powder according to the invention meets the wish of a large number of beverage manufacturers who want to offer an identically tasting product both in liquid (ready-to-drink) and in powdered (instant beverage powder) form.
  • the spray-dried powders according to the invention can be used both on an industrial scale (typically with the addition of sweetener (s), acidulants and possibly other ingredients) and at the level of the end user (using instant beverage powder which comprises the spray-dried powder according to the invention). each produce a drink that, in its chemical composition, almost completely corresponds to a product in its sensory profile, as can be obtained using liquid emulsion flavors, which have so far only been used at the industrial production stage.
  • the spray-dried powders according to the invention can be used in conventional instant beverage powders as a replacement for (a) the turbidity components used hitherto, (b) systems consisting of turbidity component and colorant and (c) systems consisting of turbidity component, colorant and flavoring agent.
  • the instantly soluble, spray-dried powders are generally pasteurization-stable after being dissolved in water.
  • the present invention also relates to instant beverage powder which contains an instantly soluble, spray-dried powder in an amount of from 0.2 to 35% by weight, based on the total mass of the instant beverage powder.
  • an instant beverage powder according to the invention regularly comprises sugar or other sweeteners or combinations thereof, in many cases an acidifying agent (e.g. citric acid) and in some cases thickening agents (e.g. carboxymethyl cellulose (CMC), pectin) and / or other usual additives.
  • an acidifying agent e.g. citric acid
  • thickening agents e.g. carboxymethyl cellulose (CMC), pectin
  • Comparative Example 1 Spray drying a commercially available
  • Emulsion flavors (not according to the invention)
  • the emulsion flavor was then dried using a conventional laboratory spray dryer (type: NIRO-Minor).
  • the theoretically calculated yield was 1000 g powder. After the spray drying, however, the theoretically calculated yield of 1000 g of powder did not result, but only a sticky mass on the wall of the laboratory spray dryer.
  • the result of the spray drying was a fine, not freely flowing, poorly soluble powder with an average particle size of approx. 30 ⁇ m, which tended to form lumps.
  • undissolved lumps remained visible to the naked eye on the surface of the beverage.
  • the emulsion obtained also proved not to be stable in the durability test; A standstill of just one day under real conditions led to a clear one Clarification of the drink, accompanied by a decrease in turbidity and a ring formation in the bottle neck.
  • maltodextrin as a matrix former, it was not possible to produce a dry mixture from a common emulsion flavor, which showed an acceptable behavior after redissolving in water.
  • Comparative Example 3 Addition of maltodextrin to constituents of a conventional emulsion flavor and subsequent spray drying (not according to the invention)
  • a functional slurry was produced which corresponded in structure to the orange emulsion aroma from the second comparative example, but did not contain any preservatives or citric acid.
  • the slurry included:
  • the aroma substances and the weighting agent, pre-dissolved in the turbidity component were then dispersed in using the paddle stirrer (running time approx. 20 minutes).
  • the resulting slurry was then homogenized and then dried using a laboratory spray dryer which had already been used in the comparative example described under 1.
  • the result of the spray drying was a fine-grained (average particle size approx. 30 ⁇ m), stable powder, which, however, was difficult to dissolve in water. After stirring the powder into water with a commercially available laboratory stirrer, undissolved lumps remained visible to the naked eye on the surface of the liquid.
  • the emulsion obtained after stirring in water had good stability in the finished drink, as can be seen from the following descriptions of a standing time test and a storage test. See Example 5 for the manufacturing instructions for the finished drink from spray-dried powder.
  • a finished drink was produced from the spray-dried powder described above with a dosage of 500 g / 1000 L and filled into 330 ml glass bottles. These bottles were stored upright for six months under real conditions (room temperature, daylight). The drinks were then assessed: there was no loss of turbidity, no clarification, no ring formation and no sediment.
  • the spray-dried powder of Comparative Example 3 can thus be described as physically and sensorially stable in the finished drink, but the poor solubility of the powder in water appeared to be problematic.
  • the physical and sensory stability should (a) be the appropriate choice of type and amount of matrix former, emulsifier / emulsion stabilizer, opacifiers and weighting agents as well as flavoring and coloring agents, and (b) the change in the procedure for the production of the O / UV emulsion in comparison to comparative example 2 (the water-soluble matrix former will be dissolved in water at the same time as the water-soluble emulsifier and not subsequently).
  • Example 4 Spray Drying Using the Spray Fluidized Bed Process (According to the Invention)
  • the formulation corresponds to the formulation already mentioned in Comparative Example 3. Gum arabic, maltodextrin and the dyes together with the turbidity components, the weighting agent, the flavorings and the water were processed to a slurry with a powder wetting machine of the type Ystral Conti-TDS S 100. The running time of the powder wetting machine was approximately 10 minutes.
  • the resulting slurry was spray-dried in a spray dryer from the Anhydro company (type PSBD 58) using the spray-fluidized-bed method, a particle size in the range between 80 and 250 ⁇ m being set (particle size determined using a particle size analyzer using the Laser diffraction technology; a Master Sizer X from Malvern was used).
  • the resulting powder with said average grain size was found to be free-flowing, low-dust and instantly soluble; the physical and sensory stability in the finished beverage corresponded to that from comparative example 3.
  • the powder is a spray-dried powder according to the invention, which can be dissolved manually and quickly in water with a spoon and can therefore rightly be called "instantly soluble”. No clumping on the surface of the beverage is observed.
  • Example 5a Still drink based on a spray-dried powder according to Comparative Example 3 and Example 4 according to the invention:
  • Example recipe for a still finished drink based on a spray-dried powder in the manner of an orange emulsion flavor (Comparative Example 3; Example 4 according to the invention).
  • Example 5b Carbonized Ready Drink Based on a Spray Dried Powder According to Comparative Example 3 and Example 4 According to the Invention:
  • Example recipe for a carbonated finished drink based on a spray-dried powder in the manner of an orange emulsion flavor (Comparative Example 3; Example 4 according to the invention).
  • Manufacturing instructions In a commercial mixer for dry mixes, e.g. B. a ploughshare mixer from the company Lödige (e.g. model M5R; batch mixer with a shaft), the sugar is initially charged and then all other (minor) components are added in any order. The mixture is then mixed at about 200 rpm for about three minutes.
  • a ploughshare mixer from the company Lödige (e.g. model M5R; batch mixer with a shaft)
  • the mixture is then mixed at about 200 rpm for about three minutes.
  • Comparative stability tests for beverages were carried out, which were prepared by dissolving the beverage powder in water and then pasteurizing. Three different beverage powders were produced for this purpose, namely:
  • Beverage powder according to Example 6 (beverage powder according to the invention, instant beverage type orange, full sugar version) Modified beverage powder in the manner of the beverage powder from Example 6, but using 0.112 kg of opacifier based on titanium dioxide instead of component 6 (powder according to the invention).
  • beverage powder 125 g were made up to 1 liter with water and filled into 330 ml glass bottles. The bottles were stored upright under real conditions (room temperature, daylight).
  • the beverage produced on the basis of a beverage powder according to the invention showed no change even after one year; the cloudiness had not changed compared to the cloudiness of the freshly produced beverage.
  • the beverage based on a beverage powder modified using titanium dioxide (recipe 6a) showed sedimentation already beginning after 24 h and a significant sediment after 48 h; the original degree of turbidity had accordingly been reduced.
  • Complaint 80 81 72 100 80 medium
  • the quantity data contained in the table above are mass data.
  • Orange oil was used to produce the orange flavor, which includes both parts that fall into the "opacifying components” category and parts that fall into the "flavorings” category.
  • the division into the categories mentioned according to the table is purely arithmetical.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

L'invention concerne un procédé de production d'une poudre instantanée soluble séchée par pulvérisation destinée à la production de boissons. Ce procédé consiste à : produire une solution comprenant de l'eau, un agent de formation de matrice soluble dans l'eau et un émulsifiant et/ou un stabilisateur d'émulsion soluble dans l'eau ; produire une émulsion huile dans eau par combinaison du mélange obtenu avec au moins une substance émulsifiable dans une solution aqueuse, cette substance étant choisie dans le groupe comprenant les huiles éthérées, les terpènes, les huiles sensoriellement neutres, les huiles végétales et des mélanges de ces substances, et une charge pigmentaire ; homogénéiser l'émulsion huile dans eau ; sécher par pulvérisation l'émulsion huile dans eau homogénéisée pour produire une poudre présentant une grosseur de grain moyenne comprise entre 80 et 250 mu m.
PCT/EP2002/008677 2002-08-03 2002-08-03 Poudre instantanee soluble sechee par pulverisation et boisson instantanee en poudre destinees a la production de boissons et procede de production correspondant Ceased WO2004017761A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
AU2002336080A AU2002336080A1 (en) 2002-08-03 2002-08-03 Spray-dried soluble instant powder and instant powder beverage for producing beverages and corresponding production method
PCT/EP2002/008677 WO2004017761A1 (fr) 2002-08-03 2002-08-03 Poudre instantanee soluble sechee par pulverisation et boisson instantanee en poudre destinees a la production de boissons et procede de production correspondant

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/EP2002/008677 WO2004017761A1 (fr) 2002-08-03 2002-08-03 Poudre instantanee soluble sechee par pulverisation et boisson instantanee en poudre destinees a la production de boissons et procede de production correspondant

Publications (1)

Publication Number Publication Date
WO2004017761A1 true WO2004017761A1 (fr) 2004-03-04

Family

ID=31896796

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2002/008677 Ceased WO2004017761A1 (fr) 2002-08-03 2002-08-03 Poudre instantanee soluble sechee par pulverisation et boisson instantanee en poudre destinees a la production de boissons et procede de production correspondant

Country Status (2)

Country Link
AU (1) AU2002336080A1 (fr)
WO (1) WO2004017761A1 (fr)

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2005048744A1 (fr) * 2003-11-14 2005-06-02 Eastman Chemical Company Formulation d'acetate-isobutyrate de saccharose, emulsions de boissons, concentres, sirops, premelanges et boissons comprenant celle-ci
WO2005048742A1 (fr) * 2003-11-14 2005-06-02 Eastman Chemical Company Formulation a l'isobutyrate de sucrose-acetate
DE202006010606U1 (de) * 2006-07-07 2007-11-22 Sensient Food Colors Germany Gmbh & Co. Kg Zubereitung für Lebensmittel
WO2008067205A3 (fr) * 2006-11-29 2008-10-16 Pepsico Inc Émulsifiants d'aliment et de boisson
WO2015053642A1 (fr) 2013-10-08 2015-04-16 Zachodniopomorski Uniwersytet Technologiczny W Szczecinie Procédé de production d'un produit alimentaire apportant des bénéfices pour la santé
EP2854568A4 (fr) * 2012-05-31 2016-03-09 Pepsico Inc Système de nébulisant naturel pour des applications de boisson
AU2013238353B2 (en) * 2012-03-30 2016-11-24 Otsuka Pharmaceutical Factory, Inc. Emulsified food product composition
WO2024099547A1 (fr) * 2022-11-09 2024-05-16 Symrise Ag Composition d'arôme pour boissons gazeuses

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3353961A (en) * 1963-12-30 1967-11-21 Dominion Products Inc Stabilized flavoring concentrates
US3715216A (en) * 1969-09-05 1973-02-06 Nestle Sa Soc Ass Tech Prod Beverage composition
GB1393077A (en) * 1972-09-18 1975-05-07 Kapp I B Beverage clouding agents
US3959510A (en) * 1972-09-18 1976-05-25 Ira B. Kapp Beverage clouding agents based on natural gum resins
GB1537160A (en) * 1975-08-15 1978-12-29 Polak Frutal Works Cloud emulsions containing hydrogenated abietic acid and esters for use in beverages
EP0358444A1 (fr) * 1988-09-05 1990-03-14 Cerestar Holding Bv Compositions d'arôme
WO2002043509A1 (fr) * 2000-11-30 2002-06-06 Fmc Corporation Agent stabilisant d'emulsion de boisson

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3353961A (en) * 1963-12-30 1967-11-21 Dominion Products Inc Stabilized flavoring concentrates
US3715216A (en) * 1969-09-05 1973-02-06 Nestle Sa Soc Ass Tech Prod Beverage composition
GB1393077A (en) * 1972-09-18 1975-05-07 Kapp I B Beverage clouding agents
US3959510A (en) * 1972-09-18 1976-05-25 Ira B. Kapp Beverage clouding agents based on natural gum resins
GB1537160A (en) * 1975-08-15 1978-12-29 Polak Frutal Works Cloud emulsions containing hydrogenated abietic acid and esters for use in beverages
EP0358444A1 (fr) * 1988-09-05 1990-03-14 Cerestar Holding Bv Compositions d'arôme
WO2002043509A1 (fr) * 2000-11-30 2002-06-06 Fmc Corporation Agent stabilisant d'emulsion de boisson

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2005048744A1 (fr) * 2003-11-14 2005-06-02 Eastman Chemical Company Formulation d'acetate-isobutyrate de saccharose, emulsions de boissons, concentres, sirops, premelanges et boissons comprenant celle-ci
WO2005048742A1 (fr) * 2003-11-14 2005-06-02 Eastman Chemical Company Formulation a l'isobutyrate de sucrose-acetate
DE202006010606U1 (de) * 2006-07-07 2007-11-22 Sensient Food Colors Germany Gmbh & Co. Kg Zubereitung für Lebensmittel
WO2008067205A3 (fr) * 2006-11-29 2008-10-16 Pepsico Inc Émulsifiants d'aliment et de boisson
US8435581B2 (en) 2006-11-29 2013-05-07 Pepsico, Inc. Food and beverage emulsifiers
AU2013238353B2 (en) * 2012-03-30 2016-11-24 Otsuka Pharmaceutical Factory, Inc. Emulsified food product composition
EP2854568A4 (fr) * 2012-05-31 2016-03-09 Pepsico Inc Système de nébulisant naturel pour des applications de boisson
WO2015053642A1 (fr) 2013-10-08 2015-04-16 Zachodniopomorski Uniwersytet Technologiczny W Szczecinie Procédé de production d'un produit alimentaire apportant des bénéfices pour la santé
WO2024099547A1 (fr) * 2022-11-09 2024-05-16 Symrise Ag Composition d'arôme pour boissons gazeuses

Also Published As

Publication number Publication date
AU2002336080A1 (en) 2004-03-11

Similar Documents

Publication Publication Date Title
DE69935946T2 (de) Vitaminpulver zur verwendung für getränke
DE3686400T2 (de) Verfahren zur herstellung einer schnell in wasser loeslichen frei fliessenden zuckerfreien trockenen getraenkemischung.
DE69633729T2 (de) Verfahren zur herstellung von fruchtprodukten durch zerkleinerung der zellen der früchte und dadurch erhältliche produkte
DE69632742T2 (de) Verfahren zum Suspendieren von Einschlüssen
DE60019239T2 (de) Fettlösliche Vitamine enthaltende Zusammensetzungen
DE2835387C3 (de) Stabiler roter Farbstoff auf Basis von Rote-Beete-Farbstoff, Verfahren zur Herstellung desselben und seine Verwendung
CH681502A5 (fr)
WO2008148383A1 (fr) Émulsion renfermant des protéines et des polysaccharides pour denrées alimentaires, sa production et son utilisation
EP1431385B1 (fr) Boisson contenant du xanthohumol
DE2822150A1 (de) Lebensmittelzusammensetzung, enthaltend ein kolloidales molkenfaellungsprodukt
DE60218919T2 (de) Transparente Mikroemulsionen mit hohem Ölgehalt
DE2042572B2 (de) Verfahren zur herstellung eines getraenkepulvers
DE69806247T2 (de) Wasserdispergierbare carotenoidpigment zubereitung
DE2526523A1 (de) Genussfaehige aufschlagmasse in trokkenform, verfahren zu ihrer herstellung und ihre verwendung
DE3211696A1 (de) Verfahren zur herstellung eines aromapraeparates, das zum aromatisieren von tee geeignet ist
DE69413254T2 (de) Eingekapseltes aromastoff bereidung fuer gefrorene oder gekuehlte desserts mit hoher schlagfestigkeit und stabilitaet; und dadurch erhaltene produkte
DE3145895C2 (fr)
EP2025250B1 (fr) Sirop à boire résistant au crémage
DE69219611T2 (de) Ungewürzte psylliumgetränkezusammensetzung
EP3723499B1 (fr) Conjugués de protéine et de polyuronide et leur utilisation en tant qu'émulsifiants
DE2319461A1 (de) Getraenkegemische, welche naturgummi enthalten
DE69501052T2 (de) Verbesserte kalorienarme gepulverte Eisteemischung
DE1517032C3 (de) Karamelhaltige beständige Emulsionen ätherischer Öle
EP2142015A2 (fr) Préconcentrés en émulsion et préparations micellaires contenant de la résine de bois
DE60104836T2 (de) Trockenes Trübungsmittel für Getränke-Trockenmischung und Verfahren zu dessen Herstellung

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): AE AG AL AM AT AU AZ BA BB BG BR BY BZ CA CH CN CO CR CU CZ DE DK DM DZ EC EE ES FI GB GD GE GH GM HR HU ID IL IN IS JP KE KG KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MN MW MX MZ NO NZ OM PH PL PT RO RU SD SE SG SI SK SL TJ TM TN TR TT TZ UA UG US UZ VN YU ZA ZM ZW

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): GH GM KE LS MW MZ SD SL SZ TZ UG ZM ZW AM AZ BY KG KZ MD RU TJ TM AT BE BG CH CY CZ DE DK EE ES FI FR GB GR IE IT LU MC NL PT SE SK TR BF BJ CF CG CI CM GA GN GQ GW ML MR NE SN TD TG

121 Ep: the epo has been informed by wipo that ep was designated in this application
122 Ep: pct application non-entry in european phase
NENP Non-entry into the national phase

Ref country code: JP

WWW Wipo information: withdrawn in national office

Country of ref document: JP