AU2012101000A4

AU2012101000A4 - Composition for flavoured beverages

Info

Publication number: AU2012101000A4
Application number: AU2012101000A
Authority: AU
Inventors: Ian Tristram
Original assignee: Tristram Pty Ltd
Current assignee: Tristram Pty Ltd
Priority date: 2012-07-03
Filing date: 2012-07-03
Publication date: 2012-08-30
Anticipated expiration: 2020-07-03

Abstract

The invention resides in a concentrated flavouring composition for dairytype beverages comprising at least one high intensity sweetener, at least one food acid, at least one preservative, and at least one flavouring agent, wherein the composition is used for at least about 30-fold dilution in the beverage.

Description

P/00/012 Regulation 3.2 AUSTRALIA Patents Act 1990 ORIGINAL COMPLETE SPECIFICATION INNOVATION PATENT Invention Title: "COMPOSITION FOR FLAVOURED BEVERAGES" The following statement is a full description of this invention, including the best method of performing it known to me/us: COMPOSITION FOR FLAVOURED BEVERAGES FIELD OF INVENTION This invention relates to flavouring of beverages. In particular the 5 invention relates to a concentrated flavouring for dairy-type beverages. BACKGROUND Flavoured dairy-type beverages are well known and popular with consumers. These include milkshakes, thickshakes and other beverages 10 made with dairy-type products. For example, a milkshake is conventionally made with milk, ice-cream and a flavoured syrup. If the milk is partly or completely replaced by soft-serve ice-cream, a thickshake results. The milk products can be replaced with other dairy-type products to accommodate consumers with lactose intolerance, for example soya milk products or 15 almond milk products. The syrups currently available for flavouring these beverages are available in a concentrate, generally in a concentration that allows 10 fold dilution with the beverage. The syrups are usually sold in 3L containers to the food service industry. The user is therefore able to make on average 100 20 standard sized 300ml dairy-type drinks from such a container of syrup. It would be advantageous to provide a more concentrated syrup to address market issues with transport and storage of containers, or to provide the consumer with a useful commercial choice. 25 SUMMARY OF THE INVENTION In one form, although it need not be the only or indeed the broadest form, the invention resides in a concentrated flavouring composition for dairy type beverages comprising at least one high intensity sweetener, at least one food acid, at least one preservative, and at least one flavouring agent, 30 wherein the composition is used for at least about 30-fold dilution in the beverage. 1 Optionally, the composition can also include one or more of: bulk density contributors and/or sugars, colorants, cocoa, fruit juice, and fruit puree. Referring to the form of the invention above, the high intensity 5 sweetener can be any practicable sweetener, including artificial, chemically synthesized sweeteners such as sucralose, alitame, cyclamate, aspartame, neotame, potassium acesulfame, and saccharin, or natural sweeteners such as extracts from Stevia rebaudiana, Luo Han Guo, and glycyrrhizin from liquorice root. The concentration of sweetener depends on the nature of the 10 sweetener as the imparted sweetness can vary by orders of magnitude. Food acids are included in the composition of the invention to enhance flavour and/or extend shelf life. Non-limiting examples of food acids which may be included are citric acid, malic acid, lactic acid and glucono delta-lactone, or mixtures thereof. 15 Preservatives are included in the composition to extend the shelf life of the composition. Preservatives may generally be added in an amount up to about 0.1wt%. Examples of preservatives appropriate for addition to the composition of the invention include potassium sorbate, sodium benzoate and sodium metabisulfate. 20 Flavoring agents appropriate for use in the composition of the invention include, but are not limited to flavours based on ethyl alcohol and/or propyleneglycol. These flavour agents may be artificial, natural or nature identical. The sugar optionally included in the composition of the invention can 25 be any practicable sugar or mixture of sugars, including but not limited to sucrose, glucose and fructose, separately or together with other bulk density contributors such as polydextrose, sorbitol, erythritol, xylitol, maltitol, lactitol, and the like. It is clear from the description above that the invention provides a 30 highly advantageous concentrated composition of about three times the concentration of currently available flavouring compositions. This level of 2 concentration allows reduction in production facilities, reduction in amount of diluent for the composition; reduction of container size of the end product and associated packaging costs, reduction in transport costs, and reduction in storage at the point of use. 5 The composition of the invention therefore provides a commercially advantageous product over that which is currently available. In order that the invention may be more readily understood and put into practice, one or more preferred embodiments thereof will now be described, by way of example only. 10 DETAILED DESCRIPTION OF THE INVENTION The invention advantageously provides a concentrated flavoring composition for use in dairy-type beverages. The following non-limiting Example describes aspects of the invention 15 for illustrative purposes. Example 1: Concentrated Flavouring Component Amount (%) w/w Water (cold) 39.2 Food Gum 0.1 20 Starch 2.2 Sugar 57.0 Aspartame 0.01 Sodium Saccharin 0.04 Colour 0.05 25 Preservative 0.1 Food Acid 0.3 Flavour 1.0 * The Food Gum & Starch are dispersed in cold water with high agitation; " The resulting dispersion is then heated to 85*C under constant stirring; 30 0 The sugar is added and dissolved, whilst stirring; " The remaining ingredients are added and dissolved whilst stirring; and 3 * The product is packaged hot (approximately 60 0 C) for Food Safety reasons. Throughout the specification the aim has been to describe the 5 preferred embodiments of the invention without limiting the invention to any one embodiment or specific collection of features. Throughout this specification, unless the context requires otherwise, the word "comprises", and variations such as "comprise" or "comprising", will be understood to imply the inclusion of a stated integer or group of integers 10 or steps but not to the exclusion of any other integer or group of integers. Any reference to publications cited in this specification is not an admission that the disclosures constitute common general knowledge in Australia. 4

Claims

1. A concentrated flavouring composition for dairy-type beverages comprising at least one high intensity sweetener, at least one food acid, at 5 least one preservative, and at least one flavouring agent, wherein the composition is used in at least about 30-fold dilution in the beverage.

2. The composition of claim 1 further including at least one sugar.

3. The composition of claim 1 further including one or more components selected from the group consisting of: bulk density contributors, sugars, 10 colorants, cocoa, fruit juice, and fruit puree.

4. A method of flavoring a dairy-type beverage including the steps of: Mixing the dairy-type beverage with a concentrated flavouring composition comprising at least one high intensity sweetener, at least one food acid, at least one preservative, and at least one flavouring agent, 15 wherein the composition is used in at least about 30-fold dilution in the beverage.

5. The method of claim 4 wherein the composition further includes one or more components selected from the group consisting of: bulk density contributors, sugars, colorants, cocoa, fruit juice, and fruit puree. 5