Beverages having stable flavor/cloud emulsions in the presence of polyphosphate-containing preservative systems by including gellan gum

• US 5,641,532 A
• Filed: 12/15/1995
• Issued: 06/24/1997
• Est. Priority Date: 12/15/1995
• Status: Expired due to Term

• Current Assignee: Beverages Holdings LLC
• Original Assignee: The Procter & Gamble Company
• Inventors: Pflaumer, Phillip Floyd, Bunke, Paul Ralph, Montezinos, David Lee
• Primary Examiner(s): Pratt, Helen
• Application Number:
  US08/572,976
• Time in Patent Office: 557 Days
• Field of Search: 426/590, 426/599, 426/330.3, 426/330.5, 426/573, 426/597, 426/650, 426/654
• US Class Current: 426/590
• CPC Class Codes: A23F 3/163 Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
• CPC Class Codes: A23L 2/62 Clouding agents; Agents to improve the cloud-stability

Abstract

A beverage such as a dilute juice or tea beverage having a stable flavor/cloud emulsion which contains from about 0.005 to about 0.04% gellan gum, from about 100 ppm to about 1000 ppm of a preservative selected from sorbic acid, benzoic acid, alkali metal salts thereof and mixtures thereof, from about 300 ppm to about 3000 ppm of a food grade water soluble polyphosphate, and from about 60 to about 99% by weight of added water having from 0 ppm to about 180 ppm of hardness.

Claims

1. A dilute juice beverage which comprises:

(a) from about 0.2 to about 5% of an oil-in-water beverage emulsion selected from the group consisting of flavor emulsions and cloud emulsions;

(b) from 0 to about 40% flavor solids selected from the group consisting of fruit juice, tea solids, and mixtures thereof;

(c) from about 0.005 to about 0.04% gellan gum;

(d) from about 100 ppm to about 1000 ppm of a preservative selected from the group consisting of sorbic acid, benzoic acid, alkali metal salts thereof and mixtures thereof;

(e) an amount of a water soluble polyphosphate effective to enhance the antimicrobial potency of said preservative;

(f) from about 60 to about 99% by weight of added water having from 0 ppm to about 180 ppm of hardness.

2. The beverage of claim 1 which comprises from about 0.01 to about 0.03% gellan gum.

3. The beverage of claim 1 which comprises from about 300 to about 3000 ppm of said polyphosphate and wherein said polyphosphate has the following general formula:

space="preserve" listing-type="equation">(MPO.sub.3).sub.n

wherein n averages from about 3 to about 100 and wherein each M is independently selected from sodium and potassium atoms.

4. The beverage of claim 3 wherein n averages from about 13 to about 30 and each M is sodium.

5. The beverage of claim 4 which comprises from about 900 to about 3000 ppm of a sodium polyphosphate wherein n averages from about 13 to about 21 and from about 200 to about 1000 ppm of potassium sorbate.

6. The beverage of claim 1 which comprises from about 1 to about 20% fruit juice.

7. The beverage of claim 6 which comprises from about 2 to about 10% fruit juice.

8. The beverage of claim 1 which comprises from about 0.02 to about 0.25% tea solids.

9. The beverage of claim 8 which comprises from about 0.7 to about 0.15% tea solids.

10. The beverage of claim 1 which comprises from about 0.8 to about 2% of said beverage emulsion.

11. The beverage of claim 1 wherein said added water has from 0 ppm to about 60 ppm of hardness.

12. The beverage of claim 1 which further comprises from about 0.1 to about 20% of a sugar sweetener.

13. The beverage of claim 12 which comprises from about 6 to about 14% of a sugar sweetener.

14. The beverage of claim 1 which has a pH of from about 2.5 to about 4.5.

15. The beverage of claim 14 which has pH of from about 2.7 to about 3.5.

16. A noncarbonated dilute juice beverage which has a pH from about 2.5 to about 4.5 and which comprises:

(a) from about 0.2 to about 3% of an oil-in-water beverage emulsion selected from the group consisting of flavor emulsions and cloud emulsions;

(b) from about 1 to about 20% fruit juice;

(c) from about 0.01 to about 0.03% gellan gum;

(d) from about 200 ppm to about 1000 ppm of a preservative selected from the group consisting of sorbic acid, benzoic acid, alkali metal salts thereof and mixtures thereof;

(e) from about 900 ppm to about 3000 ppm of a water soluble polyphosphate having the following general formula;

space="preserve" listing-type="equation">(MPO.sub.3).sub.n

wherein n averages from about 13 to about 30 and wherein each M is a sodium atom;

(f) from about 80 to about 99% by weight of added water having from 0 ppm to about 60 ppm of hardness.

17. The beverage of claim 16 which comprises from about 1000 to about 1500 ppm of a sodium polyphosphate where n averages from about 13 to about 21 and from about 200 to about 750 ppm of potassium sorbate.

18. The beverage of claim 16 which comprises from about 0.8 to about 2% of said beverage emulsion.

19. The beverage of claim 16 wherein said added water has from 0 ppm to about 30 ppm of hardness.

20. The beverage of claim 16 which comprises from about 6 to about 14% of a sugar sweetener.

21. The beverage of claim 16 which has pH of from about 2.7 to about 3.5.

22. A process for preparing a pasteurized dilute juice beverage having a stable beverage emulsion, which comprises the steps of:

(1) forming a dilute juice beverage comprising;

(a) from about 0.2 to about 5% of an oil-in-water beverage emulsion selected from the group consisting of flavor emulsions and cloud emulsions;

(b) from about 0.1 to about 40% fruit juice;

(c) from about 0.005 to about 0.04% gellan gum;

(d) from about 100 ppm to about 1000 ppm of a preservative selected from the group consisting of sorbic acid, benzoic acid, alkali metal salts thereof and mixtures thereof;

(e) from about 300 ppm to about 3000 ppm of a water soluble polyphosphate;

(f) from about 60 to about 99% by weight of added water having from 0 ppm to about 180 ppm of hardness

(2) pasteurizing the dilute juice beverage at a temperature of at least about 180°

F. (82.2°

C.);

(3) cooling the pasteurized dilute juice beverage to about 60°

F. (15.6°

C.) or less in about 90 seconds or less.

23. The process of claim 22 wherein the dilute juice beverage is pasteurized at a temperature of at least about 186°

F. (85.6°

C.).

24. The process of claim 22 where the gellan gum is throughly dispersed in water prior to step (1).

25. The process of claim 22 wherein the dilute juice beverage comprises from about 0.01 to about 0.03% gellan gum.

26. The process of claim 25 wherein the polyphosphate has the following general formula:

space="preserve" listing-type="equation">(MPO.sub.3).sub.n

wherein n averages from about 3 to about 100 and wherein each M is independently selected from sodium and potassium atoms.

27. The process of claim 26 wherein n averages from about 13 to about 30 and each M is sodium.

28. The process of claim 27 wherein the dilute juice beverage comprises from about 900 to about 3000 ppm of a sodium polyphosphate where n averages from about 13 to about 21 and from about 200 to about 1000 ppm of potassium sorbate.

29. The process of claim 27 wherein the dilute juice beverage comprises from about 1 to about 20% fruit juice.

30. The process of claim 29 wherein the dilute juice beverage comprises from about 3 to about 6% fruit juice.