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WO2025083134A1 - Agent de turbidité pour former une boisson moussée - Google Patents

Agent de turbidité pour former une boisson moussée Download PDF

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Publication number
WO2025083134A1
WO2025083134A1 PCT/EP2024/079356 EP2024079356W WO2025083134A1 WO 2025083134 A1 WO2025083134 A1 WO 2025083134A1 EP 2024079356 W EP2024079356 W EP 2024079356W WO 2025083134 A1 WO2025083134 A1 WO 2025083134A1
Authority
WO
WIPO (PCT)
Prior art keywords
clouding agent
oil
powdered
vegan
foamable
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.)
Pending
Application number
PCT/EP2024/079356
Other languages
English (en)
Inventor
Paul Bastiaan Van Seeventer
Vera Maria Arnoldina DE SWART
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.)
FrieslandCampina Nederland BV
Original Assignee
FrieslandCampina Nederland BV
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 FrieslandCampina Nederland BV filed Critical FrieslandCampina Nederland BV
Publication of WO2025083134A1 publication Critical patent/WO2025083134A1/fr
Pending legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A23L2/62—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
    • 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
    • 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 invention relates to a particulate clouding agent that is suitable for forming a foamed beverage.
  • the invention further relates to the preparation of such a clouding agent, and its use in an instant beverage mix for forming a turbid, foamy beverage when admixed with water.
  • beverages made from dry beverage mixes form an alternative to natural beverages such as juice beverages, and are popular due to their constant quality and convenience.
  • Some fruit-based beverages made from such dry mixes also have, after their preparation, a foamy appearance, e.g. Tang® from Mondelez.
  • Natural fruit juices have a turbid appearance insofar as they are not treated to remove cell debris (fibers, oil droplets) from the fruit source. This turbidity provides the beverage with a natural appearance.
  • a conventional clouding agent is titanium dioxide (TiO2); which has recently been prohibited for use in food products in Europe.
  • clouding agents include White DiamondTM from Doehler, which is based on calcium sulphate; AvalancheTM Ultra from Sensient, which is based on MCT oil and Nosa starch (i.e. modified starch, E1450); and PearlEdgeTM from ADM, which is 100% starch-based.
  • a disadvantage of such clouding agents is their tendency to sediment in the beverage.
  • TiO2 is described in WO 2022/187422 (sweet corn flour comprising soluble starch) and WO 2016/106018 (retrograded maltodextrin).
  • the object underlying the present invention is the provision of a clouding agent that, besides its clouding properties, is also capable of creating a foam on the beverage. Preferably, this foam remains stable for sufficient time after its preparation.
  • a further object is the provision of a vegan clouding agent, given present consumer demands.
  • Another object is the provision of a clouding agent that is suitable for creating cold served beverages, meaning that the beverage mix, including the clouding agent, should dissolve easily and quickly in cold water.
  • the clouding agent is devoid of palm oil-derived components, including palm oil and MCT oil, and/or devoid of protein.
  • the present invention relates to a powdered vegan foamable clouding agent suitable for forming a foamed beverage, said clouding agent comprising, based on total weight: a) 20-45 wt.% of one or a combination of vegetable oils that is liquid at 20° C, b) 45-70 wt.% carbohydrates, c) 0.2-1 .2 wt.% ionic emulsifier selected from the group consisting of diacetyl tartaric acid esters of mono- and diglycerides (DATEM; E472e), sodium stearoyl lactylate (SSL; E481), citric acid esters of mono- and diglycerides (CITREM; E472), and combinations thereof, d) 0.6-2.0 wt.% sucrose ester, and e) 0.1 -5.0 wt.% of at least one component
  • This clouding agent according to the present invention provides satisfactory turbidity (cloudiness) in fruit-based beverages prepared from instant powdered fruit mixes.
  • the clouding is foamable, meaning that it enables the formation of foam when dispersed and mechanically treated (stirred, shaken) in (aqueous) fluids, for instance when preparing fruitbased beverages from instant powdered fruit mixes.
  • the clouding agent according to the invention is able to stabilize foams.
  • the clouding agent is vegan (i.e. does not contain animal-derived ingredients) and can be prepared without the use of titanium dioxide and/or palm oil-derived components. It further does not require the presence of proteins.
  • Vegetable oils suitable for preparing the clouding agent according to the present invention include vegetable oils derived from a single source and combinations of vegetable oils, provided that the vegetable oil or mixture of vegetable oils is liquid at 20°C.
  • the vegetable oil or mixture of vegetable oils is liquid in the temperature range of between 5-20°C.
  • the clouding agent comprises 20-45 wt.%, preferably 25-44 wt.%, more preferably 30-43 wt.%, and most preferably 33-40 wt.% vegetable oil.
  • the amount of triglycerides can be determined using the FAME-GC method.
  • FAME-GC stands for Fatty Acid Methyl Esters - Gas Chromatographic analysis.
  • the method comprises transesterification of the triglycerides in the oil with methanol to form fatty acid methyl esters, which are subsequently analyzed with gas chromatography.
  • the method is known in the art and is described by R.K. Lail, A. Proctor and V.P. Jain, Journal of the American Oil Society, April 2009, 86:309-314.
  • the vegetable oil comprises triglycerides of which more than 70 % (wt./wt.) are mono-unsaturated 18:1 fatty acid residues, as determined using the FAME-GC method.
  • the vegetable oil comprises or is high-oleic sunflower oil.
  • the ionic emulsifier comprises or is DATEM.
  • the clouding agent comprises sucrose ester in an amount of 0.6-2.0 wt.%, preferably 0.7-1.8 wt.%, more preferably 0.7-1.6 wt.%, and most preferably 0.8-1.4 wt.%.
  • the sucrose ester is or comprises sucrose stearate, more preferably sucrose monostearate. More preferably, the sucrose ester comprises at least 65 wt.% of sucrose monostearate, based on the weight of the sucrose ester.
  • the sucrose ester has an HLB value of 20 or lower. More preferred is a sucrose ester with an HLB value of 10-20, even more preferred 13-20, even more preferred 15-20, and most preferred 15-16.
  • the weight ratio sucrose ester/ionic emulsifier in the clouding agent is in the range 1/1-9/1 , preferably 1/1-7/1 , more preferably 1.5/1-5/1 , most preferably 2/1 -4.5/1.
  • the clouding agent according to the invention comprises further components selected from the group consisting of buffering agents, free flowing agents, anti-oxidants, moisture, and combinations thereof, in an amount of 0.1 -5.0 wt.% by weight of the clouding agent.
  • the buffering agent is selected from the group of tripotassium citrate, monopotassium phosphate (KH2PO4), monosodium phosphate (Na ⁇ PCL), dipotassium phosphate (K2HPO4), disodium phosphate (Na2HPO4), tripotassium phosphate (K3PO4), trisodium phosphate (NasPCL), and combinations thereof. More preferably, the buffering agent comprises tripotassium citrate, most preferably in an amount of 0.2-1.0 wt.% based on the total weight of the clouding agent.
  • the free flowing agent is preferably selected from the group consisting of tricalcium phosphates, calcium carbonate, silicon dioxide, and combinations thereof, preferably in an amount of between 0.1 and 1.0 wt.%, more preferably between 0.2 and 0.6 wt%, based on the total weight of the clouding agent.
  • the clouding agent comprises an anti-oxidant selected from the group consisting of tocopherols (mixed), rosemary extract, ascorbyl palmitate, sodium ascorbate, and combinations thereof, preferably in an amount of between 0.01 wt.% and 1.0 wt.%, more preferably between 0.02 wt.% and 0.5 wt.%, based on the total weight of the clouding agent.
  • the clouding agent preferably has a moisture content of 1.0-4.0 wt.%. Moisture content is measured using the Karl Fischer method as described in ISO 760:1978.
  • the clouding agent according to the invention is substantially, more preferably fully, free of titanium dioxide and/or other mineral-based clouding agents.
  • the clouding agent is substantially protein free, meaning that the clouding agent contains less than 0.1 wt% protein. Most preferably, the clouding agent is protein free.
  • a particularly preferred powdered vegan foamable clouding agent comprises, based on the total weight of the clouding agent, a) 30-40 wt.% high oleic sunflower oil, b) 55-65 wt.% glucose syrup, c) 0.2-0.8 wt.% DATEM, d) 1 .0-1 .5 wt.% sucrose ester, and e) 0.2-1 .0 wt.% tripotassium citrate.
  • the clouding agent according to the present invention is prepared by the following steps: i. providing an aqueous mixture comprising the carbohydrates; the ionic emulsifier selected from the group consisting of DATEM, SSL, CITREM and combinations thereof, the sucrose ester, and the at least one component selected from the group consisting of buffering agents, anti-oxidants and combinations thereof, ii. providing an oil phase comprising the vegetable oil that is liquid at 20 °C, iii. mixing the aqueous mixture and the oil phase to obtain a pre-emulsion, iv. homogenizing the pre-emulsion to obtain an emulsion, and v. spray drying the emulsion to obtain a clouding agent in powder form.
  • steps i. - iii. are carried out at a temperature in the range 40-70°C, more preferably in the range 55-65°C.
  • a pasteurization step is conducted at 75-88°C for 20-60 seconds.
  • the homogenization is carried out as a two-step homogenization, more preferably with a first step in the range 130-250 bar and a second step in the range 15-50 bar. Most preferably, the first step is carried out in the range 150-220 bar and the second step in the range 20-40 bar. Preferably, the homogenization is carried out at a temperature in the range 55- 65°C.
  • the clouding agent according to the present invention can be incorporated in a powdered instant beverage mix. Such instant beverage mix preferably comprises a fruit extract or fruit flavor, preferably a citrus fruit extract or flavor, most preferably an orange or tangerine extract or flavor.
  • the instant beverage mix may further contain sugars, acidity regulators such as citric acid, and thickeners such as xanthan, gum Arabic, guar gum, and sodium carboxymethyl cellulose, and combinations thereof.
  • the instant beverage mix may be combined with water and mechanically treated (stirred, shaken) to obtain a foamed and cloudified beverage.
  • the clouding agent may be incorporated in a powdered beverage creamer.
  • a powdered beverage creamer is preferably plant-based and acid stable.
  • Figure 1 illustrates different foam structures: bad (score 1 ; Figure 1a), moderate (score 3; Figure 1b), and good (score 5; Figure 1c).
  • Titanium dioxide (TiCh) was taken along as a benchmark for the foam test. This sample was prepared in a similar manner, except that only 0.16 grams of TiC>2 was blended with 17.8 grams of Tang® orange powder mix.
  • Turbidity was used to determine the performance of the clouding agent. Samples were prepared by dissolving 0.15% (w/w) clouding agent in water with a temperature of 18-22 °C, and gently stirring with a spoon until completely dissolved. For the benchmark, 0.016% (w/w) TiC>2 was dissolved in water.
  • NTUs Nephelometric Turbidity Units
  • Titanium dioxide (TiCh) was taken along as a benchmark for the sensory test. This sample was prepared in a similar manner, except for blending 0.16 grams of TiC>2 with 17.8 grams of Tang® orange powder mix.
  • Example 1 Preparation of a clouding agent according to the invention.
  • the final mixture was homogenized at 180 bar first stage and 30 bar second stage with a high pressure homogenizer at a temperature of around 60°C.
  • the product was then pasteurized at a temperature of 82-85°C for at least 30 seconds in a scraped surface heater that was placed in line upfront a high pressure pump.
  • the high pressure pump was used to feed a high pressure nozzle used to atomize the emulsion into the spray dryer chamber of a Filtermat spray drier. Drying inlet temperatures of about 150°C and outlet temperatures in the range of 85-95°C were used to arrive at powders with a moisture content of 2.0-4.0%.
  • the poured bulk density of the resulting powders typically ranged from 420 to 550 grams/L.
  • Example 1 was repeated, except that the ratio sucrose ester/DATEM shifted from 2.3 towards 4.0.
  • a complete overview of the recipe of Example 2 can be found in Table 1. The test results are listed in Table 2. Compared to Example 1 , foam performance in the Tang® application increased (score 5), whereas turbidity decreased.
  • Example 1 was repeated, except that the ratio sucrose ester/DATEM shifted from 2.3 towards 3.3 and the fat% was increased from 35% towards 42%.
  • a complete overview of the recipe can be found in Table 1 .
  • Functionality tests were executed for the obtained powder. The results can be found in Table 2.
  • foam performance in the Tang® application increased whereas turbidity decreased.
  • Example 1 was repeated, except that the fat% was increased from 35% towards 42%.
  • the recipe of this Example 4 can be found in Table 1.
  • the test results are displayed in Table 2.
  • foam performance in the Tang® application slightly increased whereas turbidity slightly decreased.
  • Example 1 was repeated, except that 8% modified starch (E1450) was applied instead of sucrose ester.
  • E1450 8% modified starch
  • 42 wt.% MCT oil was used instead of 35.0 wt.% high-oleic sunflower oil.
  • tripotassium citrate was absent for the composition.
  • Table 2 Functional properties were evaluated of the obtained powder (Table 2). In the Tang® application, foam was absent (score 1). In addition, turbidity decreased compared to Example 1.
  • Example 3 was repeated, except that the ratio sucrose ester/DATEM shifted towards 1 .0.
  • the recipe can be found in Table 1. Test results are displayed in Table 2. Compared to Example 3, foam performance in the Tang® application deteriorated from 5 to 2, whereas turbidity significantly increased.
  • Example 3 was repeated, except for the absence of DATEM and tripotassium phosphate.
  • the complete overview of the recipe can be found in Table 1 and the test results are displayed in Table 2.
  • the turbidity sharply decreased, and foam performance was also significantly lower (score 3).
  • Example 1 was repeated, except for the use of 1.7% DATEM and the absence of sucrose ester.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Edible Oils And Fats (AREA)

Abstract

L'agent de turbidité comprend de 20 à 45 % en poids d'huile végétale, laquelle huile est liquide à 20 °C, de 45 à 70 % en poids de glucides, de 0,2 à 1,2 % en poids d'émulsifiant ionique choisi dans le groupe constitué par DATEM, SSL, CITREM, et des combinaisons de ceux-ci, de 0,6 à 2,0 % en poids d'ester de saccharose, et de 0,1 à 5,0 % en poids d'au moins un composant choisi dans le groupe constitué par des agents tampons, des agents d'écoulement libre, des antioxydants, des agents d'humidité et des combinaisons de ceux-ci, l'agent de turbidité étant une poudre.
PCT/EP2024/079356 2023-10-18 2024-10-17 Agent de turbidité pour former une boisson moussée Pending WO2025083134A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP23204228.3 2023-10-18
EP23204228 2023-10-18

Publications (1)

Publication Number Publication Date
WO2025083134A1 true WO2025083134A1 (fr) 2025-04-24

Family

ID=88417109

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2024/079356 Pending WO2025083134A1 (fr) 2023-10-18 2024-10-17 Agent de turbidité pour former une boisson moussée

Country Status (1)

Country Link
WO (1) WO2025083134A1 (fr)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1998007329A1 (fr) * 1996-08-21 1998-02-26 Societe Des Produits Nestle S.A. Colorant a cafe soluble dans l'eau froide
WO2016106018A2 (fr) 2014-12-22 2016-06-30 Kraft Foods Group Brands Llc Agent opacifiant à base d'amidon pour boissons en poudre
WO2019048422A1 (fr) * 2017-09-06 2019-03-14 Frieslandcampina Nederland B.V. Nouvelle composition moussante
WO2021255015A2 (fr) * 2020-06-17 2021-12-23 Frieslandcampina Nederland B.V. Composition moussante pour boisson instantanée
WO2022187422A1 (fr) 2021-03-04 2022-09-09 Corn Products Development, Inc. Compositions opacifiées avec de la farine sucrée
WO2023156542A1 (fr) * 2022-02-17 2023-08-24 Frieslandcampina Nederland B.V. Agent moussant en poudre à fonctionnalité ameliorée

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1998007329A1 (fr) * 1996-08-21 1998-02-26 Societe Des Produits Nestle S.A. Colorant a cafe soluble dans l'eau froide
WO2016106018A2 (fr) 2014-12-22 2016-06-30 Kraft Foods Group Brands Llc Agent opacifiant à base d'amidon pour boissons en poudre
WO2019048422A1 (fr) * 2017-09-06 2019-03-14 Frieslandcampina Nederland B.V. Nouvelle composition moussante
WO2021255015A2 (fr) * 2020-06-17 2021-12-23 Frieslandcampina Nederland B.V. Composition moussante pour boisson instantanée
WO2022187422A1 (fr) 2021-03-04 2022-09-09 Corn Products Development, Inc. Compositions opacifiées avec de la farine sucrée
WO2023156542A1 (fr) * 2022-02-17 2023-08-24 Frieslandcampina Nederland B.V. Agent moussant en poudre à fonctionnalité ameliorée

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
ANONYMOUS: "Trisun high oleic sunflower oils", 3 April 2024 (2024-04-03), pages 1 - 2, XP093147711, Retrieved from the Internet <URL:https://assets.speakcdn.com/assets/2371/trisunsheet9-2.pdf> [retrieved on 20240403] *
BRENNTAG SPECIALITIES: "Emulsifiers", 1 October 2011 (2011-10-01), pages 1 - 13, XP055193544, Retrieved from the Internet <URL:http://www.brenntag.ru/en/downloads/Food/TB_Emulsifiers_FNFN201109.pdf> [retrieved on 20150603] *
NELEN B A P ET AL: "6. Sucrose esters", 1 January 2004, EMULSIFIERS IN FOOD TECHNOLOGY, BLACKWELL PUBLISHING LTD, OXFORD, PAGE(S) 131 - 161, ISBN: 978-1-4051-1802-6, XP002629989 *
R.K. LALLA. PROCTORV.P. JAIN, JOURNAL OF THE AMERICAN OIL SOCIETY, vol. 86, April 2009 (2009-04-01), pages 309 - 314

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