阅读说明：本技术 液体浓缩物递送系统 (Liquid concentrate delivery system ) 是由 V·荷文斯 L·隆因 R·斯基夫 于 2020-01-22 设计创作，主要内容包括：本发明涉及一种递送系统,其包含：非水溶剂；稳定剂,其从由酯胶,蔗糖乙酸异丁酸酯,Neobee油,糖醇,果糖以及它们的混合物构成的群组中选出；表面活性剂,其从由蔗糖单酯,卵磷脂,改性淀粉,以及它们的混合物构成的群组中选出；酸、酸盐和甜味剂中的至少一种；和活性成分,其中该递送系统包含15重量％或更少的水,还涉及用于修复套装递送系统的方法,以及递送和保护活性成分的方法。(The present invention relates to a delivery system comprising: a non-aqueous solvent; a stabilizer selected from the group consisting of ester gum, sucrose acetate isobutyrate, Neobee oil, sugar alcohols, fructose, and mixtures thereof; a surfactant selected from the group consisting of sucrose monoesters, lecithin, modified starch, and mixtures thereof; at least one of an acid, an acid salt, and a sweetener; and an active ingredient, wherein the delivery system comprises 15% by weight or less water, methods for reconditioning a packaged delivery system, and methods of delivering and protecting an active ingredient.)

1. A delivery system, comprising:

-a non-aqueous solvent;

-a stabilizer selected from the group consisting of ester gum, sucrose acetate isobutyrate, Neobee oil, sugar alcohols, fructose and mixtures thereof,

-a surfactant selected from the group consisting of sucrose monoesters, lecithin, modified starch, and mixtures thereof;

-at least one of an acid, an acid salt and a sweetener, and

-an active ingredient, wherein,

wherein the delivery system comprises 15 wt% or less water.

2. The delivery system according to claim 1, wherein the delivery system is a liquid delivery system, preferably in the form of an emulsion or microemulsion.

3. The delivery system according to any one of claims 1 and 2, wherein the stabilizer is selected from the group consisting of sucrose acetate isobutyrate, Neobee oil, fructose and sugar alcohols.

4. The delivery system according to any one of claims 1 to 3, wherein the sugar alcohol is selected from the group consisting of erythritol, isomalt, lactitol, maltitol, mannitol, xylitol and sorbitol and mixtures thereof, preferably erythritol and sorbitol and mixtures thereof, more preferably sorbitol.

5. The delivery system according to any one of claims 1 to 4, wherein the active ingredient is a hydrophobic active ingredient, preferably a flavour or fragrance, more preferably comprising lemon or lime, most preferably comprising citral.

6. The delivery system according to any one of claims 1 to 5, wherein the acid is a food grade acid, preferably selected from the group consisting of malic acid, citric acid, maleic acid, lactic acid, tartaric acid, sorbic acid and mixtures thereof.

7. The delivery system according to any one of claims 1 to 6, wherein the acid salt is a food grade acid salt, preferably selected from the group consisting of sodium citrate, sodium lactate, sodium benzoate, sodium sorbate, sodium phosphate, potassium citrate, potassium sorbate, potassium phosphate, calcium phosphate and mixtures thereof.

8. The delivery system according to any one of claims 1 to 7, wherein the sweetener is selected from the group consisting of: stevia extract, glycosylated derivatives of stevia extract, and shanguo extract, sucralose, D-tryptophan, NHDC, polyols, steviol glycosides, rebaudioside a, thaumatin, mogroside, monellin, neotame, aspartame, alitame, acesulfame potassium, saccharin, monoammonium glycyrrhizinate, calcium cyclamate, sodium saccharin, potassium saccharin, ammonium saccharin, and calcium saccharin, and mixtures thereof.

9. The delivery system according to any one of claims 1 to 8, wherein the delivery system comprises an acid and an acid salt, more preferably an acid, an acid salt and a sweetener.

10. The delivery system according to any one of claims 1 to 9, wherein the delivery system comprises the active ingredient in an amount of 0.01 to 2.99 wt. -%, based on the weight of the total delivery system.

11. The delivery system according to any one of claims 1 to 10, wherein the delivery system comprises the non-aqueous solvent in an amount of 45 to 85 wt.%.

12. A method of making a delivery system according to any one of claims 1 to 11, comprising the steps of:

i) providing a non-aqueous solvent optionally having additional components selected from the group consisting of: a surfactant, and at least one of an acid, an acid salt, and a sweetener, and mixtures thereof;

ii) heating the continuous phase, preferably at a temperature of from 45 ℃ to 135 ℃;

iii) cooling the continuous phase;

iv) adding a dispersed phase comprising the active ingredient, the stabilizer and optionally the surfactant to the continuous phase;

v) emulsifying the mixture of step iv) to obtain an emulsion.

13. An aqueous beverage comprising the system of any one of claims 1 to 11, wherein the weight ratio of the system to the beverage is from 1:20 to 1: 200.

14. A method of delivering an active ingredient to an aqueous beverage comprising:

i) providing a delivery system as defined in any one of claims 1 to 11, and

ii) diluting the liquid system into an aqueous beverage to form a flavored liquid beverage.

15. A method of protecting an active ingredient from oxidative and/or acid-catalyzed degradation, the method comprising adding the active ingredient to a pre-delivery system comprising:

-a solvent, which is a mixture of water and a solvent,

-a stabilizer selected from the group consisting of ester gum, sucrose acetate isobutyrate, Neobee oil, sugar alcohols, fructose and mixtures thereof,

-a surfactant selected from the group consisting of sucrose monoesters, lecithin, modified starch, and mixtures thereof;

-at least one of an acid, an acid salt and a sweetener.

Technical Field

The present invention relates to the field of liquid food and beverage systems for stabilizing food ingredients, e.g. against oxidative and/or acid-catalyzed degradation.

Background

Current water-based liquid food and beverage systems often do not provide sufficient solubility for a particular ingredient, thus limiting the amount of ingredients that can be added to the water-based liquid food or beverage system. In addition, certain flavors (flavorants) for food or beverages, such as citrus flavors, are unstable in aqueous liquid food or beverage systems having low pH. Moreover, from a consumer perspective, it is desirable to provide a liquid food and beverage system having a transparent appearance. Moreover, from a practical point of view, it is desirable to provide a liquid food and beverage system that provides a low viscosity.

WO 2015/165738 a1 describes a co-crystal flavouring system capable of stabilising a citrus flavour. However, WO 2015/165738 a1 does not disclose or suggest the use of weighting agents in combination with surfactants to provide clear microemulsions and to provide lower viscosities.

WO 2017/050827 a1 describes oil-in-water microemulsions capable of providing stable clear aqueous food or clear beverages. However, WO 2017/050827 a1 does not disclose or suggest the use of at least one of an acid, an acid salt and a sweetener to provide a more complete flavour delivery system.

US 2013/0040036 a1 describes liquid beverage concentrates which provide stability to flavor, artificial sweeteners, vitamins and/or color ingredients.

US 2010/0323066 a1 describes a method of allowing flavouring oils to dissolve in water to produce a clear beverage.

US 8,795,757B 2 describes a composition having a surfactant system comprising a saponin and lecithin.

US 2007/0196496 a1 describes an oral gel delivery system comprising an ingestible substrate in which one or more functional ingredients are substantially uniformly and completely dispersed.

US 2009/0175982 a1 describes a delivery system for inclusion in an edible composition having at least one ingredient encapsulated with an encapsulating material.

To the best of our knowledge, the prior art does not disclose or suggest a liquid concentrate delivery system according to the present invention.

Disclosure of Invention

According to a first aspect, the present invention relates to a delivery system comprising:

-a non-aqueous solvent;

-a stabilizer selected from the group consisting of ester gum, sucrose acetate isobutyrate, Neobee oil, sugar alcohols, fructose and mixtures thereof,

-a surfactant selected from the group consisting of sucrose monoesters, lecithin, modified starch, and mixtures thereof;

-at least one of an acid, an acid salt and a sweetener, and

-an active ingredient, wherein,

wherein the delivery system comprises 15 wt% or less water.

According to a preferred embodiment, the delivery system is a liquid delivery system. Thus, it is understood that the delivery system is in liquid form, which can be used in liquid form and added to food or beverages.

According to a preferred embodiment, the viscosity of the liquid delivery system is less than 1.2Pa · s, preferably less than 1.0Pa · s, even more preferably less than 0.8Pa · s. According to a preferred embodiment, the viscosity of the liquid delivery system is at least 0.4Pa · s. Viscosity was measured by using a Rheometer Anton Paar Rheometer. The viscosity was measured at 25 ℃. The experiment was carried out with a steel cone of 49.970 mm diameter and a cone angle of 0.492. The gap between the cone and the plate on which the composition was deposited was 0.048 mm. The measurements were made at shear rates of 1 to 100/s and averaged.

According to a preferred embodiment, the delivery system is in the form of an emulsion or microemulsion. The term "microemulsion" has the normal meaning of that term to those skilled in the art. The term "microemulsion" as described herein is understood to mean, according to the IUPAC definition, a dispersion made of water, oil and surfactant, which is an isotropic and thermodynamically stable system with domains varying in diameter from about 1 to about 100nm, usually from about 10 to about 70nm, preferably from about 20 to about 50 nm. The diameter was measured by using dynamic light scattering Zetasizer Nano ZS 90.

According to a preferred embodiment, the delivery system in the form of an emulsion or microemulsion comprises a non-aqueous solvent and optionally a surfactant and at least one of an acid, an acid salt and a sweetener in the continuous phase, and an active ingredient and a stabilizer and optionally a surfactant and at least one of an acid, an acid salt and a sweetener in the dispersed phase.

According to a preferred embodiment, the delivery system has a pH of about 1.7 to about 7, more particularly about 2 to about 4, even more preferably about 3 to about 4 at 100-fold dilution.

According to the present invention, the delivery system comprises a non-aqueous solvent. According to a preferred embodiment, the non-aqueous solvent is a food grade solvent, in particular a non-aqueous solvent for food compositions, in particular in combination with a flavouring ingredient. According to a preferred embodiment, the non-aqueous solvent is selected from the group consisting of glycerol, 1, 2-propanediol and 1, 3-propanediol, preferably glycerol.

According to a preferred embodiment, the delivery system comprises the non-aqueous solvent in an amount of from 40 to 90 wt. -%, preferably from 45 to 85 wt. -%, even more preferably from 50 to 80 wt. -%, based on the weight of the total delivery system.

The skilled person is able to adapt any delivery system by dilution with a non-aqueous solvent (e.g. glycerol, 1, 2-propanediol, 1, 3-propanediol or combinations thereof) and/or other solvents (e.g. even very low levels of water). According to one embodiment, the delivery system may be diluted to a ratio of delivery system to solvent in the range of 1:10 to 1:200, 1:30 to 1:150, or 1:40 to 1: 100.

According to the present invention, the delivery system comprises a surfactant selected from the group consisting of sucrose monoesters, lecithin, modified starch and mixtures thereof. According to a preferred embodiment, the surfactant is selected from sucrose monoesters or modified starches. The term "sucrose monoester" has the normal meaning of the term to those skilled in the art. Specific examples of the sucrose monoesters include sucrose monopalmitate, sucrose monolaurate, sucrose monomyristate, sucrose monooleate, and preferably sucrose monopalmitate and sucrose monolaurate. The term "modified starch" has the normal meaning of the term to those skilled in the art. Specific examples of modified starches include hydroxypropyl starch, starch phosphate, starch octenyl succinate, aluminum starch octenyl succinate, acetylated distarch phosphate, acetylated distarch adipate, hydroxypropyl distarch phosphate diester, and acetylated oxidized starch.

According to a preferred embodiment, the delivery system comprises the surfactant in an amount of from 0.15% to 1.5%, preferably from 0.2% to 0.8%, based on the weight of the total delivery system.

According to a preferred embodiment, the surfactant, preferably the weight ratio of modified starch to final water content, is from about 1:4 to about 1:8, preferably from 1:5 to 1: 6.

According to a particular embodiment, the delivery system comprises, in addition to the surfactant, a water-soluble polymer, preferably selected from the group consisting of maltodextrin, guar gum and mixtures thereof.

According to a preferred embodiment, the delivery system comprises a co-solvent in addition to the surfactant. According to a preferred embodiment, the cosolvent is C_2-6Alcohols, preferably butanol.

According to a preferred embodiment, the delivery system comprises the co-solvent in an amount of from 0.05 to 0.7 wt. -%, preferably from 0.1 to 0.5 wt. -%, based on the weight of the total delivery system.

According to the invention, the delivery system comprises a stabilizer selected from the group consisting of ester gum, sucrose acetate isobutyrate, Neobee oil, sugar alcohols, fructose and mixtures thereof. According to a preferred embodiment, the stabilizer is selected from sucrose acetate isobutyrate, Neobee oil, fructose and sugar alcohols. The term "ester gum" has the normal meaning of the term to those skilled in the art. Specific examples of ester gums include glycerol esters of wood rosin. The term "Neobee oil" has the normal meaning of that term to those skilled in the art. Neobee is caprylic and capric triglyceride. It is made using glycerol from vegetable oil sources and medium chain fatty acids from coconut oil and palm kernel oil.

According to a preferred embodiment, the sugar alcohol is selected from the group consisting of erythritol, isomalt, lactitol, maltitol, mannitol, xylitol and sorbitol and mixtures thereof, preferably erythritol and sorbitol and mixtures thereof, more preferably sorbitol.

According to a preferred embodiment, the delivery system comprises the stabilizer in an amount of from 0.3 to 8 wt. -%, preferably from 0.5 to 5 wt. -%, based on the weight of the total delivery system.

According to the invention, the delivery system comprises an active ingredient. In a particular embodiment, the active ingredient is suitable for use in food and beverages. In a particular embodiment, the active ingredient is suitable for use in food and beverages, and wherein the active ingredient is susceptible to oxidation and/or acid degradation.

According to a preferred embodiment, the active ingredient is a hydrophobic active ingredient. The active ingredient may be a hydrophobic active ingredient, such as a flavour or flavour composition or a fragrance or fragrance composition having a log P value of 2 or more. log P is the logarithm (log) of the partition coefficient (P) which defines a specific ratio of solute concentration between two solvents (biphasic liquid phase), particularly for unionized solutes. One skilled in the art can determine and measure log P.

According to a preferred embodiment, the active ingredient is a flavour or fragrance. The term "flavour" is understood herein as a flavour or flavour composition, which is a flavouring ingredient, or a mixture of flavouring ingredients, solvents or adjuvants used for the preparation of flavouring formulations, i.e. a specific mixture of ingredients intended to be added to a drinkable or edible composition (including but not limited to beverages) or a chewable product to impart, improve or modify its organoleptic properties, in particular its flavour and/or taste. Flavouring ingredients are well known to the person skilled in the art and their nature does not warrant a detailed description here, which in any case would not be exhaustive, the skilled flavourist being able to select them on the basis of his or her general knowledge and according to the intended use or application and the desired organoleptic effect. The term "fragrance" is understood herein to mean a fragrance or fragrance composition, which is a perfuming ingredient, or a mixture of a perfuming ingredient, a solvent or adjuvant used in the preparation of a perfuming formulation, i.e. a specific mixture of ingredients intended to be added to a perfuming composition. The perfuming ingredients are well known to the person skilled in the art and their nature does not warrant a detailed description here, which in any case would not be exhaustive, the skilled perfumer being able to select them on the basis of his or her general knowledge and according to the intended use or application and the desired olfactive effect to be achieved. Many of these fragrance and Flavor Ingredients are listed in the literature references, for example in the books perfect and Flavor Chemicals,1969, montcalair, n.j., USA or the latest versions thereof, by s.arctander, or other works of similar nature, such as Fenaroli's Handbook of Flavor Ingredients,1975, CRC Press or Synthetic Food additives, 1947, van nonstrand co. Solvents and adjuvants currently used in the preparation of fragrance or flavor formulations are also well known in the art.

According to a preferred embodiment, the active ingredient is a flavoring. Typical flavors used in the delivery system according to the present invention are flavors derived from or based on fruit in which citric acid is the predominant naturally occurring acid, including, but not limited to, citrus fruits (e.g., lemon, lime), limonene, strawberry, orange, and pineapple, for example. In one embodiment, the flavoring is lemon juice, lime juice, or orange juice extracted directly from the fruit. Further embodiments of the flavoring include juices or liquids extracted from oranges, lemons, grapefruit, lime, citron, citrus fruits (clements), oranges (mandarins), oranges (tanderines), and any other citrus fruit or varieties or hybrids thereof. In a particular embodiment, the flavoring comprises a liquid extracted or distilled from oranges, lemons, grapefruit, limes, citrons, mandarins, oranges, tangerines, any other citrus fruit or varieties or hybrids thereof, pomegranates, kiwifruits, watermelons, apples, bananas, blueberries, melons, ginger, green peppers, cucumbers, passion fruits, mangoes, pears, tomatoes, and strawberries.

In a particularly preferred embodiment, the flavoring is lemon or lime. In another embodiment, the flavoring comprises citral.

According to a preferred embodiment, the delivery system comprises an active ingredient, preferably a flavoring, in an amount of from about 0.01 wt% to about 10 wt%, and preferably from about 0.10 wt% to about 2.99 wt%, based on the weight of the total delivery system.

According to a preferred embodiment, the weight ratio of stabilizer to active ingredient, preferably flavor, is equal to or less than about 0.25:1 to 7:1, preferably 0.4:1 to 8:1.

According to a preferred embodiment, the weight ratio of the surfactant, preferably sucrose monoester, to the active ingredient, preferably flavor, is from about 0.3:1 to about 0.9:1, preferably from about 0.5:1 to about 0.7: 1.

According to a preferred embodiment, the weight ratio of the surfactant, preferably lecithin, to the active ingredient, preferably flavor, is from about 0.04:1 to about 0.1:1, preferably from about 0.05:1 to about 0.08: 1.0.

According to a preferred embodiment, the weight ratio of co-solvent, preferably butanol, to active ingredient, preferably flavor, is from about 0.2:1 to about 0.6:1, preferably from about 0.3:1 to about 0.5: 1.

According to the present invention, the delivery system comprises at least one of an acid, an acid salt and a sweetener. According to a particular embodiment, the delivery system comprises at least two of an acid, an acid salt and a sweetener. According to a preferred embodiment, the delivery system comprises an acid and an acid salt. According to another particular embodiment, the delivery system comprises an acid, an acid salt and a sweetener.

According to the invention, the delivery system may comprise an acid. According to a particular embodiment, the acid is a food grade acid. According to a preferred embodiment, the acid is selected from the group consisting of malic acid, citric acid, maleic acid, lactic acid, tartaric acid, sorbic acid and mixtures thereof.

According to a preferred embodiment, the delivery system comprises an acid, preferably citric acid, in an amount of from 0.01 to 10 wt. -%, preferably from 6 to 8 wt. -%, based on the weight of the total delivery system.

According to the invention, the delivery system may comprise an acid salt. According to a particular embodiment, the acid salt is a food grade acid salt. According to a preferred embodiment, the acid salt is selected from the group consisting of sodium citrate, sodium lactate, sodium benzoate, sodium sorbate, sodium phosphate, potassium citrate, potassium sorbate, potassium phosphate, calcium phosphate and mixtures thereof.

According to a preferred embodiment, the acid salt relates to a counter ion of the acid, wherein the acid is also provided as a component of the delivery system described herein. In a particular embodiment, the salt comprises the conjugate base of an acid, wherein the acid is provided as a component of the delivery system described herein. According to a preferred embodiment, the acid and acid salt are present in amounts such that an acceptable pH after dilution is typically between 2.5 and 5.

According to a preferred embodiment, the delivery system comprises the acid salt in an amount of from 7 to 16 wt. -%, preferably from 10 to 15 wt. -%, based on the weight of the total delivery system.

According to a preferred embodiment, the delivery system may comprise a sweetener. The sweetener according to the invention relates to natural sweeteners or artificial sweeteners. According to a preferred embodiment, the sweeteners according to the invention relate to natural and artificial sweeteners other than mono-or disaccharides. According to a preferred embodiment, the sweetener according to the invention is a low glycemic (glycemic) sweetener. The low-glycemic sweetener has a Glycemic Index (GI) of 55 or less, preferably 50 or less. According to a preferred embodiment, the sweetener is selected from the group consisting of: stevia extract, glycosylated derivatives of stevia extract, and monk fruit extract, sugar, sucralose, D-tryptophan, NHDC, polyols, steviol glycosides, rebaudioside a, thaumatin, mogroside, monellin, neotame, aspartame, alitame, acesulfame potassium, saccharin, mono-ammonium glycyrrhizinate, calcium cyclamate, sodium saccharin, potassium saccharin, ammonium saccharin, and calcium saccharin, and mixtures thereof.

According to a preferred embodiment, the delivery system comprises the sweetener in an amount of from 0% to 6%, preferably from 1.5% to 4% by weight, based on the weight of the total delivery system.

According to the invention, the delivery system comprises 15% by weight or less of water. According to a preferred embodiment, the delivery system comprises from 1 to 15 wt% water, more preferably from 3 to 14 wt% water, even more preferably from 5 to 13 wt% water, based on the weight of the total delivery system.

According to a preferred embodiment, the delivery system may be used as a flavored water booster, flavored water, soft drink, sugar free (diet) beverage, alcoholic beverage, sports drink preparation, nutritional drink preparation, medicinal drink preparation, beverage supplement.

In a second aspect, the present invention relates to a method of preparing a delivery system, the method comprising the steps of:

i) providing a non-aqueous solvent optionally having additional components selected from the group consisting of: a surfactant, and at least one of an acid, an acid salt, and a sweetener, and mixtures thereof;

ii) heating the continuous phase, preferably at a temperature of from 45 ℃ to 135 ℃;

iii) cooling the continuous phase;

iv) adding a dispersed phase comprising the active ingredient, the stabilizer and optionally the surfactant to the continuous phase;

v) emulsifying the mixture of step iv) to obtain an emulsion.

According to the invention, in step i), a non-aqueous solvent is provided to form the continuous phase. Alternatively and additionally, in step i), additional components may be added to the non-aqueous solvent. The additional component may be selected from the group consisting of surfactants, and at least one of acids, acid salts, and sweeteners, and mixtures thereof. The non-aqueous solvents, surfactants, acids, acid salts and sweeteners are as defined above.

According to the invention, in step ii), the continuous phase is heated. According to a preferred embodiment, the continuous phase is heated to a temperature of 45 ℃ to 135 ℃. According to a preferred embodiment, the continuous phase is heated to a temperature of from 90 ℃ to 135 ℃. According to a preferred embodiment, the continuous phase is heated to a temperature of 45 ℃ to 100 ℃, preferably 65 ℃ to 75 ℃.

According to the invention, in step iii), the heated continuous phase from step ii) is cooled. Cooling can be achieved by leaving it at ambient temperature for a certain period of time. Further cooling methods are known to those skilled in the art and may include passing the mixture through a heat exchanger or cooler or circulating a cooling medium through the jacket of a vessel so equipped. Preferably, the cooled continuous phase obtained from step iii) is a cooled liquid continuous phase.

According to the invention, in step iv) the dispersed phase comprising the active ingredient and the stabilizer is added to the continuous phase. The dispersed phase may be prepared prior to adding the dispersed phase to the continuous phase. Alternatively and additionally, in step iv) additional components may be added to the dispersed phase. The additional component may be selected from the group consisting of surfactants, and at least one of acids, acid salts, and sweeteners, and mixtures thereof. The active ingredients, stabilizers, acids, acid salts and sweeteners are as defined above.

In case no surfactant is added in step i), it is necessary to add a surfactant in step iv). In case a surfactant is added in step i), it is possible, but not necessary, to add a surfactant in step iv).

In case at least one of an acid, an acid salt and a sweetener and mixtures thereof is added in step i), at least one of an acid, an acid salt and a sweetener and mixtures thereof has to be added in step iv). In case at least one of an acid, an acid salt and a sweetener and mixtures thereof is added in step i), at least one of an acid, an acid salt and a sweetener and mixtures thereof may, but need not, be added in step iv).

According to the invention, in step v), the mixture obtained from step iv) is emulsified to obtain an emulsion. According to a preferred embodiment, the emulsification step may be performed by high shear mixing to obtain an emulsion. According to a preferred embodiment, the emulsification step can be carried out by mixing separately, i.e. conventional mixing or without high shear mixing, to obtain a microemulsion.

According to a preferred embodiment, the delivery system as described above can be produced by the preparation method as described above.

In a third form, the present invention relates to an aqueous beverage comprising a delivery system according to the present invention, wherein the weight ratio of the delivery system to the beverage is from 1:20 to 1:200, preferably from 1:40 to 1: 200.

According to a preferred embodiment, the weight ratio of system to beverage is from 1:60 to 1: 180.

According to a preferred embodiment, the aqueous beverage is a soft drink, such as a carbonated soft drink, including cola, lemon-lime, root beer, citrus maxima ("cool"), fruit flavored and creamed sodas, and sugarless beverages; powdered soft drinks, as well as liquid concentrates such as fountain syrups and fruit juices concentrates (cordials); coffee and coffee-based beverages, coffee substitutes and cereal beverages; tea, including dry blended products and ready-to-drink tea (herbal and tea based); fruit and vegetable juices and fruit juice flavored beverages as well as fruit juice beverages, nectars, concentrates and punch; carbonated and non-foaming sweet and flavored waters; sports/energy/health drinks; alcoholic beverages plus non-alcoholic and other low-alcoholic products including beer and malt beverages, cider and wine (non-foaming, fortified wine and wine fruit drinks (wine cooler)); other beverages in hot processed (infusion, pasteurization, ultra high temperature, electric heating or commercial aseptic sterilization) and hot-fill packages; and cold-filled products made by filtration or other freshness-preserving techniques.

According to a fourth aspect, the present invention relates to a method of delivering an active ingredient to an aqueous beverage comprising:

i) providing a delivery system according to the invention as described above, and

ii) diluting the liquid system into an aqueous beverage to form a flavored liquid beverage.

According to a fifth aspect, the present invention relates to a method of protecting an active ingredient from oxidative and/or acid-catalyzed degradation, the method comprising adding the active ingredient to a pre-delivery system comprising:

-a solvent, which is a mixture of water and a solvent,

-a stabilizer selected from the group consisting of ester gum, sucrose acetate isobutyrate, Neobee oil, sugar alcohols, fructose and mixtures thereof,

-a surfactant selected from the group consisting of sucrose monoesters, lecithin, modified starch, and mixtures thereof;

-at least one of an acid, an acid salt and a sweetener.

The pre-delivery system relates to a delivery system according to the invention without an active ingredient. The definitions of the pre-delivery system and the active ingredient relate to the ingredient definitions of the delivery system and the active ingredient described hereinbefore.

The present invention will now be described in more detail by the following examples. These examples are illustrative only and are not meant to limit the claims or the above-described embodiments.

Detailed Description

Examples

Example 1

Composition (I)	％w/w	Percentage of Water based on the total amount (%)
			Citric acid	10.00％
Lactic acid (Purac 88)	15.00％	2.25％
			Sodium lactate (60% syrup)	15.00％	6.00％
Glycerol	54.57％	0.38％
			Phosphatidylcholine (lecithin PC100)	0.03％
Starch Hi-CAP	1.60％
			Sucrose acetate isobutyrate	0.60％
Sucralose	1.50％
			Acetylsulfanilic acid	0.50％
Lemon flavoring	1.20％
				100.0％	8.63％

Preparation:

oil phase: the flavor, sucrose acetate isobutyrate and lecithin were added together and mixed until clear or left to stand for 2 to 3 hours until the lecithin was completely dissolved.

1. The glycerol was heated to 110 ℃ while mixing at 250 RPM.

2. Citric acid was added and mixed until dissolved at 100 ℃.

3. Sucralose and acesulfame potassium were added and mixed at 100 c for 15 minutes.

4. Lactic acid and sodium lactate syrup were added.

5. Cool while mixing until the mixture reaches a temperature of 40 ℃.

6. Starch Hi-CAP was added and mixed for 30 minutes at 1200 RPM.

7. The oil phase was added and mixed at 500RPM for 15 minutes.

Example 2

Composition (I)	％w/w	Percentage of Water based on the total amount (%)
			Citric acid	5.12％
Lactic acid (Purac 100)	22.50％	3.38％
			Sodium lactate (whey powder S100)	8.75％
Glycerol	50.49％	0.35％
			Maltodextrin	0.02％
Starch Hi-CAP	1.92％
			Water (W)	7.40％	7.40％
Sucrose acetate isobutyrate	0.60％
			Sucralose	1.50％
Acetylsulfanilic acid	0.50％
			Lemon flavoring	1.20％
	100.0％	11.13％

Preparation:

initial oil phase: flavor was mixed with sucrose acetate isobutyrate.

Initial aqueous phase:

1. 2.4% water was measured

2. Adding 0.12% citric acid, dissolving (vortex)

3. Adding maltodextrin, dissolving (vortex)

4. Starch was added, partially dissolved (vortex)

5. Add 5.7% glycerol and vortex

6. At room temperature overnight.

Combining the initial phases:

1. the aqueous phase was sonicated 2/2 with 20% AMP for 4 minutes (8 minutes total) without an ice bath

2. Vortex for 10 seconds

3. Placing into a rotary mixer for 10 minutes

4. The oil phase was added, vortexed for 10 seconds, and the sonicator procedure repeated.

5. Vortex for 10 seconds

6. Put into a rotary mixer for 10 minutes.

7. Put into a refrigerator overnight.

Basic phase:

1. the glycerol was heated to 110 ℃ while mixing with an overhead stirrer.

2. Sodium lactate was added and mixed until dissolved at 100 ℃.

3. Add 5% citric acid and mix until dissolved at 100 ℃.

4. Sucralose and acesulfame potassium were added and mixed at 100 c for 15 minutes.

5. Lactic acid and 5% water were added.

6. Cool while mixing until the mixture reaches a temperature of 40 ℃.

7. Add "combine initial phases" and mix for 15 minutes.

Final formulation: to a 5% citric acid base containing 5% water was added 12g of permastabil above.

Example 3

Composition (I)	％w/w	Percentage of Water based on the total amount (%)
			Lemon flavoring	1.20％
Sucrose acetate isobutyrate (10% terpene)	0.60％
			Phosphatidylcholine (lecithin PC100)	0.03％
Citric acid	10.00％
			Lactic acid (PURAC HS100)	15.00％
Sodium lactate (60% syrup)	15.00％	6.00％
			Starch Hi-CAP	1.92％
Glycerol (varying according to the amount of seasoning)	54.25％
			Water (W)	0.00％
Sucralose	1.50％
			Acetylsulfanilic acid	0.50％
	100.00％	6.00％

Example 4

Example 4.1

Composition (I)	％w/w	Percentage of Water based on the total amount (%)
			Lemon flavoring	1.1％
Phosphatidylcholine (lecithin PC100)	0.07％
			Butanol	0.4％
Citric acid	8％
			Lactic acid 99% nat.	5％
Malic acid	6％
			Sodium lactate (60% syrup)	14.5％	5.8％
Sucralose	1.5％
			Acetylsulfanilic acid	0.3％
Sucrose monoester P90	0.6％
			Water (W)	2.8％	2.8％
Glycerol	54.73％	0.36
			Sorbitol	5％
	100.0％	8.60％

Example 4.2

Composition (I)	％w/w	Percentage of Water based on the total amount (%)
			Lemon flavoring	0.54％
Phosphatidylcholine (lecithin PC100)	0.04％
			Butanol	0.22％
Citric acid	6.0％
			Lactic acid 99% nat.	6.6％
Sodium lactate (60% syrup)	9.0％	3.6％
			Sucrose monoester P90	0.3％
Water (W)	3.0％	3.0％
			Glycerol	71.55％
Sorbitol	2.75％
				100.0％	6.60％

Preparation of examples 4.1 and 4.2

First, an aqueous phase was prepared as follows:

1. at ambient temperature, glycerol, water and sodium lactate are added and mixed for 5 to 10 minutes or until homogeneous.

2. At ambient temperature, Sucrose Monoester (SMP) is added and mixed for 10 to 15 minutes, or until uniformly dispersed.

3. Heating the mixture with SMP to 65 to 75 ℃ while stirring; once the temperature reaches 70 ℃, the temperature is maintained in the range of 65 to 75 ℃, mixed for 30 to 45 minutes, or until the SMP is completely dissolved. The solution should appear clear.

4. In another container, all dry ingredients (i.e., citric acid, malic acid, sucralose, acesulfame potassium, and sorbitol) are mixed.

5. The dry ingredient mixture is added to the liquid solution at 65 to 75 ℃ and mixed at 65 to 75 ℃ for 20 to 30 minutes, or until completely dissolved.

6. The mixture was cooled to 40 to 45 ℃ and lactic acid was added while mixing for 10 minutes.

7. The mixture was cooled to ambient temperature and allowed to degas overnight.

The oil phase is prepared by adding lecithin, butanol and flavor oil while mixing for 20 to 30 minutes or until the lecithin is completely dissolved at ambient temperature.

LCDS is prepared by adding the oil phase to the water phase at 40 to 45 ℃ and mixing for 10 to 20 minutes. The LCDS was allowed to cool to ambient temperature and degassed for 24 hours.

Example 4.3Comparative example

Composition (I)	％w/w
		Citric acid	20％
Sucralose	1.5％
		Acetylsulfanilic acid	0.3％
Lemon flavoring emulsion (5 wt% lemon flavoring)	25％
		Potassium sorbate	0.05％
Potassium citrate	1.5％
		Water (W)	51.65％
	100.0％

Particular advantages of the invention are demonstrated below by comparing example 4.1 according to the invention with comparative example 4.3 not according to the invention:

the delivery system according to the invention (example 4.1; denoted lemon flavoured LCDS) stored in a temperature controlled chamber at 37 ℃ had a citric acid half-life of more than 18 days, compared to less than 2 days when stored under the same conditions for a delivery system not according to the invention (example 4.3; denoted lemon flavoured water-enhancing dosage form concentrate) (see figure 1). The citric acid half-life was determined by GC-MS.

The p-cresol concentration of the delivery system according to the invention (example 4.1; denoted lemon flavoured LCDS) was less than 0.5mg/kg during storage in a temperature controlled chamber at 37 ℃ for the whole 13 weeks, in contrast to the value of a non-delivery system according to the invention (example 4.3; denoted lemon flavoured water-enhancing formulation concentrate) stored under the same conditions, which was greater than 1.5mg/kg, sometimes greater than 3.0mg/kg (see fig. 2). The concentration of p-cresol was determined by GC-MS. P-cresol is a degradation product of citral, so the p-cresol concentration is an indication of citral stability.

The delivery system according to the invention (example 4.1; denoted lemon flavoured LCDS) had a p-methylacetophenone concentration of less than 3mg/kg during storage in a temperature controlled chamber at 37 ℃ for the whole 13 weeks, compared to a value of more than 10mg/kg, sometimes more than 17mg/kg for a delivery system not according to the invention (example 4.3; denoted lemon flavoured water-enhancing formulation concentrate) stored under the same conditions (see figure 2). The p-methylacetophenone concentration was determined by GC-MS. P-methylacetophenone is a degradation product of citral, and therefore the concentration of p-methylacetophenone is indicative of citral stability.

A delivery system according to the invention (example 4.1; denoted lemon flavoured LCDS) stored for 4 weeks in a temperature controlled compartment at 37 ℃ has significantly higher juice, fresh and fruity intensity, and significantly lower off-taste, oxidation and acidity intensity (see figure 3) compared to a non-inventive delivery system (example 4.3; denoted lemon flavoured water booster formulation concentrate) stored under the same conditions. The sensory properties of the delivery systems according to the invention as well as not according to the invention have been carried out by an expert sensory panel.

The aged delivery system according to the invention (example 4.1; expressed as lemon flavoured LCDS) also had significantly higher overall and flavour acceptance (see figure 4) compared to the non-aged delivery system according to the invention (example 4.3; expressed as lemon flavoured water-enhancing formulation concentrate) using the same conditions as the sensory test. The sensory properties of the delivery systems according to the invention as well as not according to the invention have been carried out by an expert sensory panel.

As can be seen from a comparison of example 4.1 with comparative example 4.3, the delivery system according to the invention (example 4.1) shows a significantly higher stability of the active ingredient (lemon flavour), a more favourable sensory profile and overall and flavour acceptance than the delivery system not according to the invention (example 4.3).

Example 5

Composition (I)	％w/w	Percentage of Water based on the total amount (%)
			Lemon flavorSeasoning	1.20％
Phosphatidylcholine (lecithin PC100)	0.10％
			Butanol	0.50％
Citric acid	5.00％
			Lactic acid 99% nat.	22.50％
Sodium lactate (60% syrup)	15.00％	6.00％
			Sucralose	1.50％
Acetylsulfanilic acid	0.50％
			Sucrose monoester P90	0.50％
Glycerol	48.20％
			Fructose	5.00％
	100.00％

Example 6

Example 7

Preparation of example 7:

first, an aqueous phase (NW) was prepared according to the following steps:

1. adding glycerol, sodium lactate syrup and water at room temperature, and mixing to obtain a uniform mixture

2. At room temperature, sucrose monoester P90 was added and mixed until uniformly dispersed (5 to 10 minutes)

3. The mixture was heated to 75 ℃ and mixed until the sucrose monoester was completely dissolved

4. At 75 deg.C, citric acid is added and mixed until completely dissolved

5. Cooling the solution to 40-45 ℃, adding phosphoric acid and mixing until uniform

6. Adding caramel color at 40-45 deg.C and mixing until uniform

The oil phase (NO) is prepared by the following steps:

1. adding Cola core flavoring and lemon flavoring at room temperature, and stirring

2. Adding lecithin PC100 and butanol at room temperature, and mixing

LCDS was prepared by the following steps:

1. at 40 to 45 ℃, NO was added to NW and mixed until homogeneous (10 to 15 minutes)

2. The solution was cooled to room temperature.