阅读说明：本技术 稳定饮料糖浆中的山梨酸 (Stabilizing sorbic acid in beverage syrups ) 是由 W·穆蒂兰吉 章乃杰 于 2016-02-18 设计创作，主要内容包括：本发明提供了一种用于制备山梨酸盐粉末的方法,所述方法包括将山梨酸盐溶解在水中,向所述山梨酸盐溶液中添加稳定载体,以及对所述山梨酸盐溶液进行喷雾干燥以形成所述山梨酸盐粉末。所述山梨酸盐粉末在饮料糖浆中是稳定的。(The present invention provides a process for preparing a sorbate powder, the process comprising dissolving sorbate in water, adding a stabilizing carrier to the sorbate solution, and spray drying the sorbate solution to form the sorbate powder. The sorbate powder is stable in beverage syrups.)

1. A process for preparing a sorbate powder, the process comprising dissolving sorbate in water, adding a stabilizing carrier to the sorbate solution, and spray drying the carrier-sorbate solution to form the sorbate powder.

2. The method of claim 1, wherein the sorbate salt is potassium sorbate.

3. The method of claim 1, wherein the carrier is selected from oxidized hydrophilic salts of organic and inorganic acids, polysaccharides, steviol glycosides or combinations thereof.

4. The method of claim 1, wherein the carrier is selected from the group consisting of Sodium Hexametaphosphate (SHMP), monopotassium phosphate, potassium citrate, sodium tartrate, maltodextrin, gum arabic, pectin, carrageenan, ghatti gum, starch, alginate, cellulose, modified starch, carboxymethylcellulose (CMC), rebaudioside a, rebaudioside D, and combinations thereof.

5. The method of claim 1, wherein the carrier-sorbate solution has a pH of from 4 to 11.

6. The method of claim 5, further comprising adjusting the pH by adding an acid or a base.

7. The method of claim 6, further comprising adjusting the pH by adding phosphoric acid or sodium hydroxide.

8. The method of claim 1, wherein the ratio of the stabilizing carrier to sorbate ranges from 0.1:10 to 10: 0.1.

9. The method of claim 1, wherein the ratio of the stabilizing carrier to sorbate ranges from 0.5:5 to 5: 0.5.

10. The method of claim 1, wherein the ratio of the stabilizing vehicle to sorbate is in the range of 1: 1.

11. The method of claim 1, wherein the powder comprises 20 to 80 weight percent sorbate based on the total weight of the powder.

12. A method of making a beverage syrup, the method comprising mixing water, a sorbate powder, and at least one ingredient selected from the group consisting of sweeteners and flavors, wherein the sorbate-carrier powder is prepared by: dissolving sorbate in water, adding a stabilizing carrier to the sorbate solution, and spray drying the carrier-sorbate solution to form the sorbate powder.

13. The method of claim 12, wherein the sorbate salt is potassium sorbate.

14. The method of claim 12, wherein the carrier is selected from oxidized hydrophilic salts of organic and inorganic acids, polysaccharides, steviol glycosides or combinations thereof.

15. The method of claim 12, wherein the carrier is selected from the group consisting of Sodium Hexametaphosphate (SHMP), monopotassium phosphate, potassium citrate, sodium tartrate, maltodextrin, gum arabic, pectin, carrageenan, ghatti gum, starch, alginate, cellulose, modified starch, carboxymethylcellulose (CMC), rebaudioside a, rebaudioside D, and combinations thereof.

16. The method of claim 12, wherein the ratio of the stabilizing carrier to sorbate ranges from 0.1:10 to 10: 0.1.

17. The method of claim 12, wherein the ratio of the stabilizing carrier to sorbate ranges from 0.5:5 to 5: 0.5.

18. The method of claim 12, wherein the powder comprises 20 to 80 weight percent sorbate based on the total weight of the powder.

19. A beverage syrup comprising mixing water, sorbate powder, and at least one ingredient selected from the group consisting of sweeteners and flavors, wherein the sorbate-carrier powder is prepared by the process of: dissolving sorbate in water, adding a stabilizing carrier to the sorbate solution, and spray drying the carrier-sorbate solution to form the sorbate powder.

20. The beverage syrup of claim 19, further comprising from 1000 to 2300ppm sorbate.

Technical Field

The present invention relates to a method for stabilizing sorbic acid in beverages and beverage syrups. In particular, the method relates to stabilizing sorbic acid in beverage fountain syrups.

Background

As consumer demand for refreshing beverages continues to increase, many types of beverages are continually being introduced. Maintaining a beverage in commercial circulation requires that the beverage and the syrup from which the beverage is prepared be protected from spoilage without being consumed or used after manufacture.

The beverage may be maintained under conditions that significantly retard the activity of microorganisms and other spoilage agents, such as bacteria, mold, and fungi. These conditions usually require refrigeration, for example, until the beverage or syrup is consumed. It is often impossible or impractical to maintain these conditions.

Another method for delaying microbial activity is the addition of preservatives to beverages. Many preservatives are known. However, known preservatives often have the disadvantage of limiting their use in beverages. For example, preservatives can impart off-flavors to beverages when used in concentrations sufficient to provide preservative effects. Preservatives can also adversely affect the appearance of the beverage.

Some preservatives precipitate out or form crystals or flocs under the conditions of manufacture or storage of the beverage or syrup from which the beverage is prepared. Some preservatives may cloud the beverage, which is not acceptable to consumers in situations where a clear beverage is desired. Such phenomena are generally not acceptable to consumers not only because of certain appearance-related prejudices, but also because consumers often perceive cloudiness or particulate formation as beverage spoilage. Floes, crystals or sediment-like deposits in beverage bottles are likewise not accepted by consumers because solids are generally poor tasting and present an unpleasant mouthfeel (e.g., gritty or gritty).

Beverages are usually prepared from a diluted concentrate. The beverage is then immediately provided to the consumer or packaged for dispensing and consumption. The concentrate, often referred to as syrup, is conveniently shipped and then used to prepare a beverage in a one-step process. Therefore, it is convenient to put all ingredients (including preservatives) into the syrup. However, since the syrup is concentrated, it is often impossible to introduce compounds of limited solubility without precipitation.

Sorbic acid is widely used as a preservative in foods and beverages. A common problem with using sorbic acid in beverages is its low solubility. Sorbic acid has a lower solubility in high acid syrups, such as 0.08% in 60% brix syrup. Typically, sorbic acid levels in syrups range from 0.08% to 0.2%, depending on sugar level. The solubility of sorbic acid depends on temperature. Solubility decreases with decreasing temperature. Sorbic acid is unstable in syrup due to its low solubility, and thus forms a precipitate.

US patents 8,697,163, 8,691,309, 8,563,062 and 8,414,942 and US 2012/0219679 propose different methods for stabilizing sorbic acid in syrups and beverages and reducing the precipitation of said sorbic acid. The sorbic acid water dispersion is generally stable in normal syrup for 24-72 hours.

However, the stability of sorbic acid water dispersions is limited and therefore is not generally used in fountain syrups requiring 6 months of stability. In addition, the process of forming the aqueous dispersion requires high shear mixing and/or homogenization. However, the resulting aqueous dispersion has a lower sorbic acid concentration due to the poor solubility. Therefore, it is desirable to develop a method comprising simple steps to stabilize sorbic acid in normal syrups and fountain syrups.

Disclosure of Invention

Aspects of the present invention relate to a method for stabilizing sorbic acid in beverage syrups, including fountain syrups.

In one aspect, sorbic acid is stabilized using a solid dispersion technique and using a carrier.

In another aspect, sorbic acid is spray dried to form small particles comprising sorbic acid and a carrier.

In another aspect, sorbic acid/carrier is added to the beverage syrup.

Detailed Description

As used herein, "syrup" or "beverage syrup" is a beverage precursor to which a fluid (typically water) is added to form a ready-to-drink beverage or "beverage". Typically, the volume ratio of syrup to water is between 1:3 and 1:8, more typically between 1:4 and 1: 5. The volume ratio of syrup to water is also expressed as "throw". The ratio of 1:5 is a ratio commonly used in the beverage industry and is referred to as "1 +5 throw".

As used herein, "beverage" refers to beverages such as soft drinks, carbonated drinks, frozen ready-to-drink beverages, coffee beverages, tea beverages, sports drinks, and alcoholic products. The beverage may be carbonated or non-carbonated. Additionally, in certain embodiments of the present invention, "beverage" also refers to juices, dairy products, and other non-clear beverages. Beverages according to embodiments of the present invention may be clear or non-clear. Carbonated beverages refer to beverages prepared by mixing a flavored syrup or syrup concentrate with carbonated water when the beverage is dispensed for immediate consumption.

By "clear" is meant optical clarity, i.e., a clear beverage may be as clear as water. In a preferred embodiment of the invention, the beverage concentrate and/or finished beverage is clear as evidenced by a reading by a HACH turbidimeter (Model 2100AN, hash Company of lofrand, colorado, usa). Readings up to 3NTU (turbidity units) are considered very clear, values up to 5NTU can be considered clear. When this reading is as high as about 6 to 10NTU, the sample is not clear, but very slightly turbid or slightly turbid. At 15NTU, the beverage was cloudy. Thus, a beverage having a turbidity of no greater than 5NTU is considered a clear beverage, where a value of 6NTU is very slightly turbid and 10NTU is slightly turbid.

As used herein, "stable" beverage syrup refers to a syrup that does not phase separate (i.e., is free of crystals, flocs, precipitates, or precipitates) at room temperature and low temperatures (<50 ° f) over a period of three days or more, typically one week or more, more typically four weeks or more, more typically ten weeks or more, most typically twenty weeks or more. As used herein, a "stable" finished beverage refers to a clear beverage that does not phase separate (i.e., is free of crystals, flocs, precipitates, or precipitates) at room temperature and at 40 f, 70 f, 90 f, and 110 f over a period of four weeks, typically ten weeks or more, more typically twenty weeks or more, more typically six months or more (i.e., within the typical shelf life of the finished beverage). Shelf stability of at least six months is required for soda based syrups.

A "preserved" beverage does not exhibit significant microbial activity during a stabilization period.

As generally used herein, "water" is water of a quality suitable for making beverages and typically conditioned and treated. Excessive hardness may cause sorbic acid to precipitate. The skilled person will be able to provide water of sufficient quality under the guidance provided herein.

By "fluid" is meant water and juice, dairy products or other liquid beverage products that form part of a beverage. For example, the dairy component may be added in an amount that does not provide sufficient hardness to cause sorbic acid to precipitate. Given the guidance provided herein, the skilled artisan can determine whether the addition of a dairy product, juice, or other liquid beverage product is suitable for use in embodiments of the present invention.

For simplicity, when the present invention relates to water, it will be described as a fluid. However, the description herein also relates to fluids as defined herein. The skilled person will be able to provide a fluid suitable for forming a syrup, given the guidance provided herein.

Beverages and syrups prepared according to embodiments of the invention typically contain water, preservatives (including sorbic acid), sweeteners, pH neutral compounds, acids and acidic compounds, and flavoring agents and flavor compounds. These compounds typically include taste modifiers, nutrients, colorants and other compounds commonly found in beverages, such as emulsions, surfactants, buffers and anti-foaming compounds.

Sorbic acid and sorbate salts act as preservatives. However, at the pH levels typically found in syrups and at typical sorbic acid and/or sorbate concentrations in syrups sufficient to provide commercially useful preservative activity in beverages prepared therefrom, sorbic acid is likely to precipitate unless steps are taken to avoid precipitation. Sorbic acid precipitation is particularly problematic for soda syrups that require long-term storage.

It has been found that precipitation of sorbic acid in syrups during the manufacture of syrups and beverages can be avoided by: the sorbate salt or sorbate salt/sorbic acid particles are dispersed into an inert hydrophilic solid carrier matrix using a spray drying process (solids dispersion). The resulting granules can then be added to a syrup or beverage composition.

A sorbate solid dispersion is first prepared by dissolving sorbate in water. The temperature of the water may be from 20 to 99 ℃, more typically from 20 to 40 ℃ or from 20 to 30 ℃, but most typically is about room temperature or from 20 to 25 ℃. The amount of sorbate dissolved is typically used to achieve a concentration in the range of 1-60% (w/w), more typically 10-20% (w/w).

The sorbate salt can be any suitable sorbate salt, such as potassium sorbate or sodium sorbate. In a particular aspect, potassium sorbate is used.

Then, at least one stabilizing carrier is added to the solution and the solution is mixed at 20-99 ℃ for typically at least 10 minutes, more typically 20 to 30 minutes, e.g. 30 minutes. The pH may not be adjusted, or may be adjusted to maintain a pH of 4 to 10, depending on the type of carrier used. The solution will contain a sorbate salt or a mixture of sorbate salt and sorbic acid, depending on the pH. Thus, adjusting the pH can affect the ratio of sorbate to sorbic acid. A low pH favors higher amounts of sorbic acid, while a higher pH favors the presence of less sorbic acid or the absence of sorbic acid.

The pH may be adjusted by the addition of a suitable acid or base such as, but not limited to, phosphoric acid, citric acid or sodium hydroxide.

Potential stabilizing carriers are organic acids, oxygenated hydrophilic salts of inorganic acids and steviol glycosides, such as potassium dihydrogen phosphate (KH)₂PO₄) Citrates such as potassium citrate, tartrates such as sodium tartrate and Sodium Hexametaphosphate (SHMP); polysaccharides including maltodextrin, gum arabic, pectin, carrageenan, ghatti gum, starch, alginate, cellulose, modified starch, carboxymethylcellulose (CMC); steviol glycosides, comprising rebaudioside a, rebaudioside D, or combinations thereof. The support is preferably not pretreated, but used as such.

The ratio of stabilizing carrier to sorbate ranges from 0.1:10 to 10:0.1, 0.5:5 to 5:0.5, 0.5:2 to 2: 0.5. More typically, the range will be 1: 1.

The sorbate-carrier solution is then spray dried to produce a fine sorbate solid dispersion powder. Spray drying can be accomplished at a drying temperature of 200 ℃ and a flow rate of 10 ml/min. The particle size of the powder may be from 1 to 500 microns, preferably from 10 to 300 microns. Sorbate solid dispersion powders typically contain 20 to 80 wt%, or 30 to 70 wt%, or 35 to 65 wt% sorbate salt, based on the total weight of the powder. The sorbate powder is shelf stable.

In prior art beverages and syrups, the concentration of sorbic acid in the beverage is typically less than 500ppm, and the concentration of sorbic acid in the syrup is typically less than 1300 ppm. In aqueous solutions at about 20 c and a pH between 2.5 and 4, which are typical manufacturing conditions for beverages and syrups, sorbic acid starts to precipitate at a sorbate concentration of about 500ppm unless steps are taken to prevent precipitation, and at a concentration of 1300ppm the tendency to precipitate is evident.

In contrast, the sorbate solid dispersion powder according to aspects of the present invention may be added to water in amounts up to 2300ppm, depending on whether the solution is intended to be a syrup (concentrate). The sorbate solid dispersion powder dissolved rapidly in water with gentle agitation. In various aspects of the invention, the concentration of the fountain syrup is from 1000 to 2300ppm, more typically from 1000 to 1500 ppm. The dispersion is stable in various fountain syrups, such as tea, lemonade, fruit bingo and carbonated beverages, such as cola and citrus flavored syrups, at sorbates of 1000 to 2300ppm (w/v).

Soda syrups prepared with the sorbate solid dispersion powder did not suffer from sorbic acid heap out (sedimentation) at 40 ° f for at least one month. However, soda syrups prepared with untreated sorbate pile up in 7-20 days under the same conditions and at the same level.

While not wishing to be bound by any theory, the enhanced solubility and stability achieved by the sorbate solid dispersion powder may be attributed to the formation of complexes between the sorbate/sorbic acid and the stabilizing carrier by non-covalent bonding (such as hydrogen bonding). In a fountain syrup, a stabilizing carrier associated with the sorbate salt/sorbic acid prevents crystallization of the sorbic acid, resulting in increased physical stability.

The relative solubility of sorbic acid in solid dispersions was determined by an ultraviolet-visible (UV-Vis) photometer. First potassium sorbate is dissolved in water at room temperature in a concentration of 0.25-0.5% (w/w). By adding citric acid with pH of 2.5-3.0The sorbate solution is dissolved, resulting in precipitation of sorbic acid. The precipitated sorbic acid was removed by centrifugation and the saturated solution was stored at 40 ° f. The relative concentration of sorbic acid was measured by UV-vis at λ max of 263 nm. The results show that the absorption intensity of sorbic acid in the presence of the carrier in the solid dispersion is higher than that of the sorbate control without the carrier (table 2). According to Lambert-beer's law, the concentration of sorbic acid is directly proportional to the intensity of absorption (Abs)_(Strength)K [ sorbic acid ]]). Thus, the higher the absorption strength, the higher the solubility of sorbic acid.

The type of carrier affects the solubility and stability of sorbic acid in syrups and beverages. Sorbate salts containing Sodium Hexametaphosphate (SHMP) (specifically, as a carrier) exhibit high stability in buffer solutions at low pH. The sorbate/SHMP solid dispersion is stable in buffered solutions at pH 2.5-3.0. In contrast to other carriers, no crystallization was observed after acidifying the sorbate solution at room temperature or after storing the saturated solution at 40 ° f for 14 days. The increased stability is attributable to the smaller particle size and higher negative zeta potential. Since phosphoric acid is a strong acid with a low pKa, phosphoric acid particles adsorbed by sorbic acid in aqueous solutions carry a high negative charge even at low pH. That is, the zeta potential and particle size appear to play an important role in stabilizing sorbic acid in syrups. The higher the negative zeta potential, the higher the stability of sorbic acid/SHMP. According to the colloidal stability of DVLO theory, the stability of a particle in solution depends on its total potential energy (van der waals attraction, electrostatic repulsion and steric repulsion). Among the total potential energy, electrostatic repulsive forces, which depend largely on the zeta potential, control the particle stability. Thus, sorbic acid/SHMP particles with high negative surface charges are stabilized by electrostatic repulsion in syrups and beverages.

Thus, it is contemplated that the sorbate salt according to aspects of the present invention is added over a wide range of sorbic acid concentrations while substantially preventing sorbic acid precipitation.

As the skilled person realizes, other compounds in the beverage or syrup may also adversely affect the solubility of sorbic acid. For example, hardness can reduce the solubility of sorbic acid. The concentration of sorbic acid required to achieve commercial storage conditions also relates to other conditions of the syrup or beverage. For example, carbonation can reduce the concentration of sorbic acid required to achieve a given preservation performance. In contrast, lowering the pH can lower the concentration of sorbic acid required to achieve a given preservation performance. Under the guidance provided herein, the skilled person will be able to establish a sorbic acid concentration that suitably preserves the syrup or beverage.

According to aspects of the invention, syrups and beverages contain sorbic acid as a preservative. Other preservatives are known to the skilled person and may be included with the sorbic acid. Other preservatives include, for example, chelating agents such as EDTA (including disodium EDTA, calcium disodium EDTA, and Sodium Hexametaphosphate (SHMP)) and antimicrobial agents such as benzoate salts (especially alkali metal benzoate salts); lauroyl arginine ester; a salt of cinnamic acid; and antioxidants, including tocopherols, BHA and BHT. According to embodiments of the present invention, other preservatives are used in small amounts, and most often not at all. The skilled person will be able to select an appropriate preservative under the guidance provided herein.

The sweeteners of the beverage and syrup embodiments of the present invention include caloric carbohydrate sweeteners, natural high-potency sweeteners, synthetic high-potency sweeteners, other sweeteners, and combinations thereof. Under the guidance provided herein, a suitable sweetening system (whether a single compound or a combination thereof) may be selected.

Examples of suitable caloric carbohydrate sweeteners include sucrose, fructose, glucose, erythritol, maltitol, lactitol, sorbitol, mannitol, xylitol, D-tagatose, trehalose, galactose, rhamnose, cyclodextrins (e.g., alpha-cyclodextrin, beta-cyclodextrin, and gamma-cyclodextrin), ribulose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isohydralose, neotrehalose, palatinose or isomaltulose, erythrose, deoxyribose, gulose, idose, talose, erythrulose, xylulose, psicose, turanose, cellobiose, glucosamine, mannosamine, trehalose, glucuronic acid, gluconic acid, glucono-lactone, bicolose, trehalose, and mixtures thereof, Galactosamine, xylo-oligosaccharides (xylotriose, xylobiose, etc.), gentiooligosaccharides (gentiobiose, gentiotriose, gentiotetraose, etc.), galacto-oligosaccharides, sorbose, aspergillus niger oligosaccharides, fructooligosaccharides (kestose, kestotetraose, etc.), maltotetraol, maltotriol, malto-oligosaccharides (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose, etc.), lactulose, melibiose, raffinose, rhamnose, ribose, isomerized liquid sugars such as high fructose corn/starch syrups (e.g. HFCS55, HFCS42 or HFCS90), coupling sugars, soy oligosaccharides and glucose syrups.

Other sweeteners suitable for use in embodiments provided herein include natural high-potency sweeteners, synthetic high-potency sweeteners, and other high-potency sweeteners. As used herein, the phrases "natural high-potency sweetener", "NHPS composition", and "natural high-potency sweetener composition" are synonymous. "NHPS" means any sweetener present in nature, which may be raw, extracted, purified, enzyme treated, or in any other form, alone or in combination, and which characteristically has a sweetness potency greater than sucrose, fructose, or glucose, but still has less calories. Non-limiting examples of NHPSs suitable for use in embodiments of the invention include rebaudioside a, rebaudioside B, rebaudioside C (dulcoside B), rebaudioside D, rebaudioside E, rebaudioside F, dulcoside a, rubusoside, stevioside, mogroside IV, mogroside V, luo han guo sweetener, siamenoside, monatin and salts thereof (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and salts thereof, thaumatin, monellin, mabinlin, brazilin, cyclamate (hernandulcin), phyllodulcin, sarsasaponin, phloridzin, trilobatin (trilobtain), baiyunoside (baiyunoside), hyopsidin (osladin), polypodoside a, pteridoside a, pellioside B, sapindoside , swisscoroside I, brazilin I, cyclocarioside a, and .

NHPSs also include modified NHPSs. Modified NHPSs include NHPSs that have been naturally altered. For example, modified NHPSs include, but are not limited to, NHPSs that have been fermented, contacted with an enzyme, or derivatized or substituted on the NHPSs. In one embodiment, at least one modified NHPS may be used in combination with at least one NHPS. In another embodiment, at least one modified NHPS may be used without a NHPS. Thus, a modified NHPS may be used in place of or in combination with a NHPS in any of the embodiments described herein. However, for the sake of brevity, in the description of embodiments of the invention, a modified NHPS is not explicitly described as an alternative to an unmodified NHPS, but it is to be understood that in any of the embodiments disclosed herein, a modified NHPS may be substituted for a NHPS.

As used herein, the phrase "synthetic sweetener" refers to any composition that does not occur in nature and is a high-potency sweetener. Non-limiting examples of synthetic sweeteners (also referred to as artificial sweeteners) suitable for use in embodiments of the present invention include sucralose, acesulfame K or aceK or other salts, aspartame, alitame, saccharin, neohesperidin dihydrochalcone, cyclamate, neotame, N- [3- (3-hydroxy-4-methoxyphenyl) propyl ] -L- α -aspartyl ] -L-phenylalanine 1-methyl ester, N- [3- (3-hydroxy-4-methoxyphenyl) -3-methylbutyl ] -L- α -aspartyl ] -L-phenylalanine 1-methyl ester, N- [3- (3-methoxy-4-hydroxyphenyl) propyl ] -L- α -aspartyl ] -L-phenylalanine 1- Methyl esters, and salts thereof.

Acids suitable for use in embodiments of the present invention include food grade acids commonly used in beverages and beverage syrups. Buffers include salts of food grade acids that form pH buffers (i.e., provide a combination of compounds that tend to maintain pH at a selected level). Food-grade acids used in particular embodiments include, but are not limited to, phosphoric acid, citric acid, ascorbic acid, adipic acid, fumaric acid, lactic acid, malic acid, tartaric acid, acetic acid, oxalic acid, tannic acid, chlorogenic acid, and combinations thereof.

Flavoring agents commonly used in beverages and syrups are suitable for use in the beverages and syrups of the embodiments of the present invention. The skilled artisan will recognize that some flavors may impart a cloudiness or increase the turbidity of the beverage appearance. Thus, such flavors (which may typically be emulsions) would not be suitable for clear beverages. Suitable flavoring agents include those commonly used in beverages and syrups that are compatible with the type of beverage. That is, clear beverages are not typically flavored with flavors that would cloud the beverage, introduce haze, or otherwise make the beverage less appealing to the consumer. However, in the case where the skilled person knows such conditions, known flavors can be used as appropriate.

Any flavor, flavor compound or flavor system that is consistent with the type of beverage is suitable for use in embodiments of the present invention. Further, the flavoring agent may be in any form, such as a powder, emulsion, microemulsion, and the like. Some of these forms can cause cloudiness in the beverage and therefore are not used in a clear beverage. Typical flavoring agents include almonds, almond liqueurs, apples, tart apples, apricots, nectarines, bananas, black cherries, raspberries, black raspberries, blueberries, chocolate, cinnamon, coconut, coffee, cola, bilberry, cream, irish cream, fruit bings, ginger, mandarin, grapes, grapefruit, guava, red pomegranate juice, pomegranate, hazelnuts, kiwis, lemon, lime, lemon/lime, tangerine, citrus, mango, mocha, orange, papaya, passion fruit, peaches, pears, mints, spearmint, pineapple, beers, birch beers, sargent, strawberries, boysenberries, tea, tonics, watermelons, melons, wild cherries, and vanilla. Exemplary flavors are lemon-lime, cola, coffee, tea, all types of fruit flavors, and combinations thereof.

Surfactants other than polysorbates may also be present in syrups or beverages, added as syrup ingredients. The skilled artisan will recognize that surfactants may also be incorporated into the syrup or beverage as part of the constituent ingredients. Surfactants generally suitable for use in embodiments of the present invention include, but are not limited to, sodium dodecylbenzene sulfonate, dioctyl or dioctyl sulfosuccinate, sodium lauryl sulfate, cetylpyridinium chloride (cetylpyridyl chloride), cetyltrimethylammonium bromide, sodium cholate, carbamoyl, choline chloride, sodium glycocholate, sodium taurodeoxycholate, lauroyl arginine ester, sodium stearoyl lactylate, sodium taurocholate, lecithin, sucrose oleate, sucrose stearate, sucrose palmitate, sucrose laurate, and other surfactants.

The skilled person will recognise that the ingredients may be added separately or in combination. In addition, solutions of the dry ingredients can be prepared and used to conveniently add the ingredients to large volumes of water.

The skilled person will recognise that if a temperature above ambient temperature is used in the syrup manufacturing process, the temperature of the syrup can be reduced after the product is finished or typically after acidification and before the volatile material is added. Typically, beverage syrups are prepared by adding ingredients to a large volume of water. The temperature of water is typically at least 50 ° f and typically less than 200 ° f, often between 50 ° f and 160 ° f, and typically between 50 ° f and 130 ° f.

The ingredients are typically added to the bulk of the water in an order that minimizes potential adverse interactions between or effects on the ingredients. For example, temperature sensitive nutrients may be added during the relatively low temperature portion near the end of the manufacturing process. Similarly, flavors and flavor compounds are typically added just prior to the completion of the syrup to minimize potential loss of volatile components and to minimize any form of flavor loss. Typically, acidification is one of the last steps, often before the addition of the temperature sensitive volatile flavor materials. Thus, the flavor or flavor component or other volatile materials and nutrients are typically added at the appropriate time and at the appropriate temperature. The skilled artisan, under the guidance provided herein, can determine the appropriate time to introduce the flavoring and other volatile materials.

Any of these orders or other order of addition of ingredients is suitably used, as the order of addition of ingredients can be determined by the skilled person under the guidance provided herein.

The resulting syrup is packaged and can be stored. The syrup can be used substantially immediately to make a beverage, which is typically packaged for dispensing. The syrup may also be distributed to bottling plants, who pack beverages prepared by adding water and possibly other substances, such as carbonated substances. Typically, the throw is 1+ 5.

A particular aspect of the invention is the use of a sorbate dispersion powder in carbonated beverages. Syrups are typically sold to those who mix the syrup with water and possibly other ingredients (such as carbonation) for immediate consumption.

Other embodiments of the present invention relate to the manufacture of shelf-stable, ready-to-drink beverages. Such beverages are prepared by mixing an aliquot of syrup with an appropriate amount of dilution water. Typically, a ratio of 1 volume of syrup to 5 volumes of water or other fluid is used, also referred to as "1 +5 throw".

A syrup embodiment of the present invention is a stable beverage syrup preserved with sorbic acid, the syrup having a shelf life of at least three days or at least about one week at room temperature. More typically, the shelf life of syrup embodiments of the present invention is at least four weeks, or at least seven weeks, or at least twenty weeks, and even more typically at least six months.

Beverage embodiments of the present invention are stable beverages preserved with sorbic acid that have a shelf life of at least four weeks or at least ten weeks at temperatures between 40 ° f and 110 ° f. More typically, the shelf life of beverage embodiments of the present invention is at least four weeks, or at least six weeks, or at least twenty weeks, and even more typically at least six months.

The following are aspects of the invention:

aspect 1: a process for preparing a sorbate powder comprising dissolving sorbate in water, adding a stabilizing carrier to the sorbate solution, and spray drying the carrier-sorbate solution to form a sorbate powder.

Aspect 2: a method of making a beverage syrup, the method comprising mixing water, a sorbate powder, and at least one ingredient selected from the group consisting of sweeteners and flavors, wherein the sorbate-carrier powder is prepared by: the method comprises dissolving sorbate in water, adding a stabilizing carrier to the sorbate solution, and spray drying the carrier-sorbate solution to form a sorbate powder.

Aspect 3: a beverage syrup comprising water, sorbate powder, and at least one ingredient selected from the group consisting of sweeteners and flavors, wherein the sorbate-carrier powder is prepared by the process of: the method comprises dissolving sorbate in water, adding a stabilizing carrier to the sorbate solution, and spray drying the carrier-sorbate solution to form a sorbate powder. The syrup may contain from 1000 to 2300ppm or from 1000 to 1500ppm sorbate.

Aspect 4: in any of the above aspects, wherein the sorbate salt is potassium sorbate.

Aspect 5: any of the above aspects, wherein the carrier is selected from the group consisting of oxidized hydrophilic salts of organic and inorganic acids, polysaccharides, steviol glycosides or combinations thereof, e.g., selected from the group consisting of Sodium Hexametaphosphate (SHMP), monopotassium phosphate, potassium citrate, sodium tartrate, maltodextrin, gum arabic, pectin, carrageenan, ghatti gum, starch, alginate, cellulose, modified starch, carboxymethylcellulose (CMC), rebaudioside a, rebaudioside D and combinations thereof.

Aspect 6: any of the above aspects, wherein the pH of the carrier-sorbate solution is from 4 to 10.

Aspect 7: any of the above aspects, further comprising adjusting the pH by adding an acid or base, for example, by adding phosphoric acid or sodium hydroxide.

Aspect 8: any of the above aspects, wherein the ratio of stabilizing carrier to sorbate ranges from 0.1:10 to 10:0.1, 0.5:5 to 5:0.5, or 1: 1.

Aspect 9: any of the above aspects, wherein the powder comprises 20 to 80 weight percent, 30 to 70 weight percent, or 35 to 65 weight percent sorbate salt based on the total weight of the powder.

The following examples illustrate but do not limit the invention.

Example 1

To a 1000ml beaker were added 15g of potassium sorbate and 500g of water. After 15 minutes of mixing at room temperature, the potassium sorbate was completely dissolved in the water. The pH of the sorbate solution was adjusted from 9.2 to 6.0 by slow addition of phosphoric acid (50%). Then 43g (35%) of gum arabic solution was added. The mixture was mixed for 20 minutes. Subsequently, the sorbate/gum arabic solution was spray dried, resulting in a powder containing 50% potassium sorbate. The material recovery yield was 85%.

Example 2

To a 500ml beaker was added 25g of potassium sorbate and 300g of water. After 15 minutes of mixing at room temperature, the potassium sorbate was completely dissolved in water, with a pH of 8.85. Then, 25g of maltodextrin (DE 13-18%) powder was added. The mixture was mixed for 20 minutes. The solution pH dropped from 8.85 to 8.3. Subsequently, the sorbate/maltodextrin solution was spray dried, resulting in a powder containing 50% potassium sorbate. The material recovery yield was 86%.

Example 3

To a 500ml beaker was added 30g of potassium sorbate and 360g of water. After 15 minutes of mixing at room temperature, the potassium sorbate was completely dissolved in water, with a pH of 9.12. Then, 30g of potassium citrate powder was added. The mixture was mixed for 20 minutes. The solution pH was adjusted from 9.2 to 8.45. Subsequently, the sorbate/citrate solution was spray dried, resulting in a powder containing 50% potassium sorbate. The material recovery yield was 80%.

Example 4

To a 500ml beaker were added 15g of potassium monophosphate and 200g of water. After 15 minutes of mixing at room temperature, the potassium monophosphate was completely dissolved in water with a pH of 4.3. The pH of the potassium monophosphate solution is adjusted from 4.3 to 6.9 by slow addition of 23.22g of sodium hydroxide (3M). Then, 15g of potassium sorbate was added. The mixture was mixed for 20 minutes, with a pH of 6.93. Subsequently, the sorbate/potassium monophosphate solution was spray dried, yielding a powder containing 43.38% potassium sorbate. Material recovery yield was 87%.

Example 5

To a 500ml beaker were added 20g of potassium monophosphate and 200g of water. After 15 minutes of mixing at room temperature, the potassium monophosphate was completely dissolved in water, with a pH of 4.38. The pH of the potassium monophosphate solution is adjusted from 4.48 to 6.76 by slow addition of 20.47g of sodium hydroxide (3M). Then, 20g of potassium sorbate was added. The mixture was mixed for 20 minutes, with a pH of 6.76. Subsequently, the sorbate/potassium monophosphate solution was spray dried, yielding a powder containing 37% potassium sorbate. The material recovery yield was 85%.

Example 6

To a 500ml beaker was added 20g of potassium sorbate and 360g of water. After 15 minutes of mixing at room temperature, the potassium sorbate was completely dissolved in water, with a pH of 8.92. The sorbate solution was heated to 45 ℃. The pH was adjusted to 7.02 by the addition of 0.45g phosphoric acid (25%). Then, 30g of maltodextrin (DE 13-18%) powder was added. The mixture was mixed for 20 minutes. Subsequently, the sorbate/maltodextrin solution was spray dried, resulting in a powder. Material recovery yield was 87%.

Example 7

To a 500ml beaker were added 28.3g of Sodium Hexametaphosphate (SHMP) and 150g of water. After 15 minutes of mixing at room temperature, SHMP was completely dissolved in water with a pH of 6.6. The pH of the SHMP solution was adjusted to 6.8 by the addition of sodium hydroxide (3M), followed by the addition of 5g of potassium sorbate. The mixture was mixed for 20 minutes. Subsequently, the sorbate/SHMP solution was spray dried, resulting in a powder. The material recovery yield was 90%.

TABLE 1

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Example 8

To a 250ml beaker were added 108g of potassium sorbate and 110g of water. The mixture was heated to 45 ℃. After 15 minutes of mixing at 45 ℃, the potassium sorbate was completely dissolved in water, with a pH of 10.5. The mixture was mixed for 20 minutes. Subsequently, the sorbate solution was spray dried, resulting in a powder. The material recovery yield was 93%.

While the invention has been described with respect to specific embodiments, including presently preferred modes of carrying out the invention, those skilled in the art will appreciate that there are numerous variations and permutations of the above described systems and techniques that fall within the spirit and scope of the invention as set forth in the appended claims. For example, other clear beverages are prepared in embodiments of the invention, and other non-aqueous solvents are used in embodiments of the invention.