CN101553138B - Improvements in or relating to carbonated beverages - Google Patents

Abstract

Addition of a polyoxyethylene sorbitan fatty acid ester or of a polyethylene glycol fatty acid ester to an acidulated carbonated beverage alleviates problems of excessive and/or persistent foaming or rapid loss of carbon dioxide.

Description

The improvement of soda or relate to the improvement of soda

Technical field

The present invention relates to the improvement or the improvement relevant of soda with soda.Particularly, the present invention relates to the foaming of antagonism soda in beverage filling and/or branch process of assembling and/or the carbon dioxide in the control soda.

Background technology

" foaming " among this paper is included in can or divides and form excessive and/or lasting foam head (foam head) in the process of assembling and contingently when the unlatching container for drink splash or gush.

" can " among this paper means the container filling in the production process, therefore comprises canned or bottled.

" packing " among this paper or " pouring into " mean directly pours out beverage (for example at home by the individual or by a member among the attendant (for example crew on the aircraft or bartender)) and from blender, sends at home perhaps in bar or restaurant from many and send with blender from jar or bottle.

Excessive foaming is one and has perplexed food_beverage industry problem for many years that it has detailed description in NOSB TAPReview Compiled by OMRI on Glycerol Monooleate Processing (Sept 25,2001).

According to " NOSB Review " with and many pieces of documents of institute's reference, suggestion adopts machinery and physical method (comprising heating, centrifugal, spraying and ultrasonic) to resist bubble problem.

Also advise or used chemical foam controlling agent (Kouloheris, A.P., Encyclopaediaof Food Technology (1974) 427-432; Zotto, A.A., Food Additives User ' sHandbook (1991) 236-241; Combs, C., Encyclopaedia of Food Scienceand Technology (2000) 844-846).Wherein disclosed foam controller comprises natural fat and oil, and the effectiveness when still mentioning it as foam controller is limited, and this is because its bad dispersibility in emulsion oil-in-water.Disclosed other foam controller is glycerine, lecithin, silica, siloxanes and glyceryl monooleate in these lists of references.The purposes of glyceryl monooleate also has been discussed in " NOSB Review ".

In " NOSB Review ", it is said that the effectiveness of chemical foam controlling agent depends on:

A) chemical property and the foaming tendency of the Foods or drinks of formation foam;

B) solubility of foam controller and concentration;

C) existence of electrolyte, colloid or other surfactant;

D) temperature, pH and viscosity;

E) process equipment; And

F) final use of Foods or drinks.

Many lists of references in " NOSB Review " have been represented the big quantity research to foam control, and confirm that foam control is a major issue in the food_beverage industry.

As everyone knows, the relevant problem of bubbling and/or splashing is especially remarkable in carbonated soft drink.

The problem that relevant soda under following situation, possibly occur:

A) when preparation (comprising can) soda, when tangible stirring is inevitable usually (US2003/0144365 A1, EP 1504678A and " NOSB Review ");

B) contain jar or the bottle of soda and occur splashing or (possibly before packing, stir) when gushing out in unlatching; Equally also can be occurred splashing by the jar of jolting or bottle or gush out that (US 5,378,484 US 5 through the vending machine packing or when transporting; 820,905);

C) when pouring into the soda in bottle or the jar in glass container or the cup simply (US5,316,779).

Consider in the equipment operating process bottleneck effect with and to the influence that cost, time and output are brought, in pouring process, foaming is dropped to minimum being even more important: " Containmentand inhibition of foam is necessary in food processing for efficientoperation of production equipment " (" NOSB Review ").

EP 1 504 678A relate to chemical reagent and reduce the purposes that soda bubbles.There is a relevant special bubble problem that contains the soda of the aspartame [APM] as sweetener in its prompting.It is also stated:

So far, based on the antifoaming agent of siloxanes or conventional use of method that form as process foams such as being used for solving beverage production based on the antifoaming agent of emulsifying agent (for example sugar ester etc.).Yet present situation is also not design the gratifying solution that not only can satisfy the sense organ demand but also can keep effect.In addition, with regard to security, be a bad representative based on the antifoaming agent of siloxanes.In addition, the inventor has confirmed that these conventional antifoaming agents that use not are so effective for remove (elimination) of the foam that is caused by APM.

The purpose of invention EP 1 504 678 A is to solve to contain the excessive bubble problem that occurs in the soda of aspartame.The HLB value is that the emulsifying agent of 50-300 is proposed as foam controller for 1-14 and preferred molecular weight.Preferred solvent is a fatty glyceride, especially mono fatty acid glyceride and mono fatty acid two glyceride.

US 5,316, and 779 have discussed the problem of toppling over carbonated soft drink and forming foam head big and that slowly vanish especially.Wherein commented on the soda that contains the artificial sweetening agent aspartame and produced maximum foam and the most lasting foam, but the root beer (rootbeer) that contains or do not contain aspartame also bubbles lastingly.It discloses the practical problem of fast supply soda (for example aboard, at the cinema in, in competitive sports, in Consuming System and restaurant and convenience store).US 5,316, and the method described in 779 provides inner (the for example bottom of cup and sidewall) to scribble the disposable container of antifoaming agent.It is said that suitable antifoaming agent is commercially available food-grade dimethyl polysiloxane antifoaming agent, for example " Dow-Corning Antifoam 1500 " and " Union CarbideSAG 710 ".

US 5,568, and 973 have described to be deposited on and wait to put into the stirring of container for drink or the antifoaming agent on the suction pipe parts.Said antifoaming agent is accelerated toppling process and it is said to can be used in the big volume environment, for example in aircraft, convenience store and the university bar.Preferred antifoaming agent is the silicone emulsion of food-grade.

US 5,820,905 pay close attention to " venting of tinned drink and splash " problem and described the fatty acid polyglycerol ester as antifoaming agent.Can use HLB is at least 5 dispersant.Instance comprises fatty acid polyglycerol ester, fatty acid cane sugar ester, fatty acid polyglycol propylene glycol ester, fatty acid loss water sorbit ester, organic monoglyceride, polysorbate, lactic acid ester derivative etc.Said beverage is a noncarbonated beverage products, and it still possibly run into these problems, because their packing makes the space, tank top have malleation.

With regard to the present invention, polysorbate is that institute is interested.At US 5,820, in 905, such compound only discloses as dispersant, rather than as antifoaming agent.

US 5,378, and 484 have mainly described the problem that the jar content that contains low acid noncarbonated beverage products splashes when opening.Document suggestion uses that wherein to form aliphatic acid be that at least a and average substitution degree in saturated fatty acid with 12 to 22 carbon atoms and the unrighted acid with 12 to 22 carbon atoms is that 4 to 7 fatty acid cane sugar ester is as foam controller.Fatty acid cane sugar ester is a preferred examples.In addition, said beverage can comprise and be used for further improving at low temperatures antifoaming agent at the dispersed hydrophilic emulsifier of water.As aforesaid hydrophilic emulsifier, can be used in water chyle fat acid sucrose ester and HLB value as active ingredient of defoaming agent is that at least 10 emulsifying agent is preferred.The instance of hydrophilic emulsifier comprises fatty acid polyglycerol ester, fatty acid loss water sorbit ester, polyoxyethylene sorbitan fatty acid ester and fatty acid cane sugar ester.In addition, depend on demand and purpose, beverage of the present invention can suitably comprise other additive, for example lecithin, fatty glyceride, fatty acid polyglycerol ester, fatty acid loss water sorbit ester, fatty acid propylene glycol ester, edible oil and dimethicone.In this patent, the froth breaking effect of not proposing to described polyoxyethylene fatty acid ester.Some compound proposes with the mode of comparison example, and demonstration is invalid in its anti-foam test.They comprise SPAN 65 (its for stearic acid sorbitan ester), olein and than the oleic acid sucrose ester of low degree of substitution.

JP 2-27967 (clear and 63-176296) has described and has utilized foam controller to prevent to open beverage can (especially containing low acidic beverage such as coffee, cocoa or black tea) time to splash, and wherein said foam controller can be fatty glyceride, fatty acid loss water sorbit ester or fatty acid propylene glycol ester.

The trial that soda splashed from bottle or gushs and go wrong when JP 54-126188 (clear and 53-31122) had described the solution unlatching.The solution of being advised is in the bottle material, surfactant to be provided.Said surfactant can suitably be fatty glyceride, fatty acid loss water sorbit ester, fatty acid propylene glycol ester, crotonamide, polyoxyethylene fatty acid glyceride, polyoxyethylene sorbitan fatty acid ester or fatty acid polyglycerol ester.

The effect of not expected when the effectively can of obviously, having been put down in writing in the prior art, packing (for example open bottle or splash during jar or gush out) for antagonism and in glass container or teacup problem excessive or lasting foaming done very a large amount of effort.

In carbonic acid " meals " beverage that common observed bubble problem points out said problem especially to continue to be present in to contain aspartame when opening jar with bottle and toppling over soda and " light " (" lite ") beverage.Such as in the document of more above-mentioned prior aries record, there is special difficulty in the foam control that realizes containing in the soda of aspartame.

Another problem relevant with excessive foaming is the too much loss at can period two carbonoxide.Poor not merely is because the bottled carbon dioxide energy needed of preparation like this; And in environment, also be undesirable with CO2 emission.If this problem can be slowed down, then it will be desirable.

Another problem is the loss of when pouring in the drinking vessel from container soda " neighing ".If excessive carbon dioxide loses from beverage, it is drunk quality and possibly significantly reduce so.Relevant problem is to stay beverage in the said container (can cover tight bottle again after for example opening) possibly lose it fast and drink quality or " neighing ".The technical measures that can solve or reduce this problem of drinking quality relevant with foaming and/or carbon dioxide maintenance can have very high value.

Summary of the invention

According to a first aspect of the invention, the acidifying soda that contains foam controller and/or carbon dioxide controlling agent is provided, said controlling agent comprises polyoxyethylene sorbitan fatty acid ester or cithrol.

(said vessel are jar or the bottles in the filling apparatus when soda being delivered to vessel; Perhaps drinking vessel such as glass container or teacup) time; With regard to foam control, add polyoxyethylene sorbitan fatty acid ester or cithrol and have significant effect.Bubble and significantly reduce.Look excessive that the foaming of many beverages is suppressed, any foam head that is produced is all than big and very fast vanishing.Therefore, exist following advantage: less carbon dioxide is lost in pouring process in the air and (obtains economy and environmental benefit); And when pouring into beverage in the drinking vessel less carbon dioxide from beverage, overflow (thereby being drunk quality preferably).As if another advantage of utilizing the compound of one of mentioned kind is that carbon dioxide can be retained in the beverage of opened container for a long time.Thereby improved the FAQs of bottled drink " deflation " (or " losing it neighs ").

Can be through adding carbon dioxide or under some situations, carrying out carbonating through natural fermented process.

Said beverage is a soda, and by means of carbon dioxide (in water, forming carbonic acid), said beverage is acid.Yet term " acidifying " means it and is included in other acid of the type of being found in " excitant " beverage.Instance can comprise phosphoric acid and food acids (food acid) (being sometimes referred to as " useful acid "), for example citric acid, maleic acid, fumaric acid and tartaric acid.Fruit, fruit juice and fruit extract comprise food acids; Therefore the beverage that contains them is acidifying.

Said beverage can be not contain alcohol.Instance comprises cola drink, orange beverage, lemon beverage, lemonade, tonic water (tonic water), root beer, ginger ale (ginger ale) and ginger beer.

Said beverage can contain alcohol, contains the ethanol of 3-9%wt/wt usually.Instance comprises applejack and so-called " alcohol soft drink " (" alcopops "), and said alcohol soft drink is the carbonate mixture of vodka or other strong drink and flavoring agent of fruit normally.Said beverage can comprise a small amount of alcohol, comprises the ethanol of 0.1-3%wt/wt usually.Instance comprises root beer, ginger beer and the lemonade of fragrant enlightening beer (shandy) and some fermented type.

Preferably, said beverage is not dairy products, for example based on milk or based on the beverage of sour milk.Preferably, it does not comprise milk composition, for example milk, cream, sour milk or ice cream.

Preferably, said beverage is substantially free of fat.

Preferably, said beverage is to add the flavor water drinks.

Preferably, said beverage is clarified; That is to say that preferably, it is not that do not clarify and/or muddiness and/or opaque.Preferably it does not comprise the hydrophobicity clouding agent, for example sterol ester or vegetable esters (stanol ester).

In principle, said beverage can comprise vitamin, for example one or more in A, B, C, D, E and the K family vitamin.The vitamin in being present in other composition (for example fruit juice), can also add vitamin.Water-soluble (vitamin) B and C are very suitable beverage ingredients.Fat-soluble A, D, E and K are then so unsuitable.Preferably, the vitamin E or derivatives thereof is not present in the said beverage.Preferably, vitamin A and K or derivatives thereof are not present in the said beverage.

Preferably, said beverage comprises sweetener.Said sweetener can be natural or synthetic sweetener, for example sugar, corn syrup, sugar alcohol (for example sorbierite, xylitol, sweet mellow wine, maltitol or isomalt (isomalt)) or high-intensity sweeteners (for example asccharin, Sucralose, knob are sweet, acesulfame potassium or aspartame).

Preferably, said beverage comprises one or more high-intensity sweeteners, for example aspartame.

In some preferred embodiments, said beverage does not contain sugar.

Preferably; Said controlling agent is the foam controller described in this paper and/or carbon dioxide controlling agent (only a kind of compound that it can comprise said type of compounds or be different from said type of compounds; Perhaps said type of compounds or be different from the mixture of the compound of said type of compounds, the perhaps mixture of one or more compounds of the mixture of one or more compounds of one type and other type) be the unique reagent that is present in the beverage with the control that realizes foam control and/or carbon dioxide release.That is to say,, do not have other controlling agent except the polyoxyethylene sorbitan fatty acid ester and/or the cithrol.Preferably, there is not the compound that is intended to promote or improve said controlling agent activity.

Preferably, the molecular weight of said controlling agent is 200-3000, preferred 300-2500, preferred 400-2000.

Preferably, the HLB value of said controlling agent is 7-16, preferred 7-14, more preferably 7-12.

For the polyoxyethylene sorbitan fatty acid ester, preferred HLB is 9-16, preferred 10-12.

Preferably polyoxyethylene sorbitan fatty acid ester and HLB value thereof are as follows:

Polyoxyethylene-(20)-anhydrous sorbitol tristearate (general polysorbate65 by name)-HLB value 10.5-11.0

Polyoxyethylene-(20)-sorbitan trioleate (general polysorbate85 by name)-HLB value 11.0

Polyoxyethylene-(4)-sorbitan mono-laurate (general polysorbate 21 by name)-HLB value 13.3

Polyoxyethylene-(20)-sorbitan monostearate (general polysorbate60 by name)-HLB value 14.9

Polyoxyethylene-(4)-sorbitan monostearate (general polysorbate 61 by name)-HLB value 9.6

Polyoxyethylene-(20)-sorbitan monooleate (general polysorbate80 by name)-HLB value 15.0

Polyoxyethylene-(5)-sorbitan monooleate (general polysorbate 81 by name)-HLB value 10.0.

Under the situation of cithrol, preferred HLB scope is 7-13, is preferably 7-11.Instance comprises:

PEG 200 monoleates (HLB 8.2)

PEG 300 monoleates (HLB 10.2)

PEG 400 dioleates (HLB 8.3)

PEG 200 monolaurates (HLB 9.3)

PEG 300 dilaurates (HLB 7.9)

PEG 400 dilaurates (HLB 9.7)

PEG 200 monostearates (HLB 8.1)

PEG 300 monostearates (HLB 10.3)

PEG 400 distearates (HLB 8.5)

PEG 600 distearates (HLB 10.7)

PEG 600 dioleates (HLB 10.6).

The compound of these chemical types is because nontoxic and accepted extensively by regulator.They comprise by the U.S. and European Union's associated mechanisms and allow to be used in the compound in the Food & Drink product.

According to widely used Griffin method definition HLB numerical value.Calculate the molecular weight of each compound ethylene oxide moiety according to this method.For example, if there are 20 moles of ethylene oxide, the molecular weight of this composition is 880 (20 * 44) so.The molecular weight of fatty acid residue (for example single oleic acid base, two laurate bases etc.) is added in this numerical value, and this obtains total molecular weight basically.The molecular weight of ethylene oxide moiety representes with the percentage of total molecular weight, and the value of gained percentage is obtained HLB value (therefore, if oxirane accounts for 55% of compound gross weight, the HLB value of respective compound is 11 so) divided by 5.

Said controlling agent is preferably so that 0.01mg/l, preferred 0.04mg/l at least, preferred 0.08mg/l at least, preferred 0.12mg/l at least, the preferred amount of 0.2mg/l at least exist at least.In certain embodiments, it exists with the amount of 0.5mg/l at least, especially exists with the amount of 1mg/l at least.

Said controlling agent is preferably with up to 250mg/l, preferably the amount up to 100mg/l exists.

When having more than one such compounds, these concentration ranges refer to the total amount of existing controlling agent.

Under the situation of polyoxyethylene sorbitan fatty acid ester, such compound is preferably with 0.01mg/l, preferably the amount existence of 0.04mg/l, preferred 0.08mg/l at least, preferred 0.12mg/l at least, preferred 0.2mg/l at least at least at least.In certain embodiments, it exists with the amount of 0.5mg/l at least, especially exists with the amount of 1mg/l at least.

Under the situation of polyoxyethylene sorbitan fatty acid ester, such compound preferably with up to 100mg/l, preferably up to 50mg/l, preferably up to 30mg/l, preferably the amount up to 15mg/l exists.

When having more than one such compounds, these concentration ranges refer to the total amount of existing polyoxyethylene sorbitan ester.

Under the situation of aliphatic acid PEG ester, such compound is preferably so that 5mg/l, the preferred amount of 50mg/l at least exist at least.

Under the situation of aliphatic acid PEG ester, such compound is preferably with up to 250mg/l, preferably the amount up to 100mg/l exists.

When having more than one such compounds, these concentration ranges refer to the total amount of existing PEG ester.

When having polyoxyethylene sorbitan ester and PEG ester simultaneously, said total concentration preferably in the above-mentioned total limit that provides with interior (the wideest 0.01-250mg/l of being); And preferably in one or more scopes of given polyoxyethylene sorbitan ester, said PEG compound is preferably in one or more scopes of given PEG compound for said polyoxyethylene sorbitan ester.

Preferably, the peg moiety of said aliphatic acid PEG ester is low molecule peg moiety, and for example PEG 50-PEG 2000 parts are preferably PEG 100-PEG 1000 parts.

Preferably, used controlling agent (polyoxyethylene sorbitan ester or PEG ester) comprises at least 1 moles of ethylene oxide/mole ester among the present invention; Preferred at least 2 moles of ethylene oxide/mole ester; Preferably at least 3 moles of ethylene oxide/mole ester, more preferably at least 4 moles of ethylene oxide/mole ester.Preferably, it comprises up to 36 moles of ethylene oxide/moles of fatty acids ester, preferably up to 24 moles of ethylene oxide/moles of fatty acids ester, preferably up to 12 moles of ethylene oxide/moles of fatty acids ester, most preferably up to 7 moles of ethylene oxide/moles of fatty acids ester.

Under the situation of polyoxyethylene sorbitan ester or PEG ester, do not get rid of and have other epoxyalkane part (for example expoxy propane).Yet, must have some polyoxyethylene compositions, and said polyoxyethylene composition itself preferably meets the above-mentioned mole definition that provides under the situation of not considering any other epoxyalkane composition.Yet most preferably, said polyoxyethylene composition comprises ethylene oxide unit, but does not comprise other epoxyalkane unit.

Preferably, the fatty acid residue of the compound that defines is C ₆-C ₃₃Fatty acid residue is preferably C ₁₀-C ₂₂Fatty acid residue.Said aliphatic acid can be saturated (for example laurate, stearic acid) or undersaturated (for example oleic acid).Usually, said compound can have a fatty acid residue to saturated number (said compound for example is monoleate, dioleate, monostearate, distearate, monolaurate or dilaurate; Perhaps, under the situation of anhydrous sorbitol compound, be trioleate or tristearate for example).

If should be appreciated that said controlling agent is the distribution of compound, then many parameters of the controlling agent of the present invention of above-mentioned statement (the for example carbon number of molecular weight, HLB and per molecule or residue) are mean value.Distribute if ethoxylation produces, then similar note is applicable to degree of ethoxylation.

Preferably, said controlling agent is added in beverage or its precursor (comprising concentrate) as liquid.Said controlling agent itself can be a liquid at ambient temperature, or it can be liquable, for example makes its thawing through being heated, or through making its dissolving or being dispersed in the liquid-carrier.

The airtight container of the soda that contains said first aspect is provided according to a second aspect of the invention.Said airtight container suitably is the plastic bottle of withstand voltage structure (for example metal can) or resistance to deformation.

The concentrate of the beverage of said first aspect is provided according to a third aspect of the invention we.Said concentrate mixes with water in use and is injected into carbon dioxide, perhaps mixes with carbonated water, to produce said beverage basically when the packing.In this regard, capable of usingly be commonly referred to that the back is mixed or how the present invention for example be used in wherein under the situation in the bar of in situ preparation soda and restaurant with mixing apparatus.

According to a forth aspect of the invention, the method for the beverage for preparing said first aspect is provided, it comprises said controlling agent is added in basic beverage (that is to say the beverage that only lacks said controlling agent) or its precursor.Said precursor can be non-carbonated dilute form, or concentrate, or composition, or constituents mixt.Said method can comprise beverage is sealed in the step in the pressure vessel.Discovery is much fast when not adding controlling agent according to pouring process according to the invention.The amount of formed foam reduces, and vanishes sooner.These two kinds of phenomenons make filling speed improve.

Bound by theory is not believed controlling agent used among this paper because carbon dioxide is retained in the drink soln and makes that beverage more has local flavor (perhaps, in other words, overflow from drink soln because of the carbon dioxide bubbling and make the local flavor of beverage reduce).Therefore, we believe that available less carbon dioxide produces foam.We believe and this means that less foam forms and more carbon dioxide is retained in the beverage that this can keep hissing.According to our viewpoint; Foam controller and/or carbon dioxide controlling agent can be regarded as the carbon dioxide stabilizing agent; It means and can carbon dioxide is stabilized in the beverage or promote that carbon dioxide is retained in the reagent in the beverage; In this manual, can use this term to replace " foam controller and/or carbon dioxide controlling agent ".

According to a fifth aspect of the invention, provide to reduce and bubbled in the acidifying soda and/or improve the method that carbon dioxide wherein keeps, said method comprises that the compound with above-mentioned definition is incorporated in the beverage.

According to a sixth aspect of the invention, provide the compound of above-mentioned definition to be used for reducing the foaming of acidifying soda and/or to improve the wherein purposes of carbon dioxide reservation.

With reference to following embodiment, only further describe the present invention with illustrational mode.

The specific embodiment

Embodiment group 1

(HLB 10.5 to utilize commercially available polysorbate65; Sell with trade mark Kotilen S/3) (being called polyoxyethylene-(20)-anhydrous sorbitol tristearate again) experimentize to estimate foaming property as controlling agent and three kinds of commercially available carbonated cola beverage, and said carbonated cola beverage is determined as follows:

A) cola drink No.1 (it is laughable but do not contain sugared suimulations to contain aspartame and acesulfame potassium high-intensity sweeteners)

B) cola drink No.2 (it is laughable but do not contain sugared suimulations to contain aspartame and acesulfame potassium high-intensity sweeteners)

C) cola drink No.3 (sugar that does not contain artificial sweetener increases sweet cola).

Cola drink No.1 and cola drink No.3 are produced by same manufacturer.Cola drink No.2 is produced by another manufacturer of family, as the competing product of cola drink No.1.

Through polysorbate65 being joined in about 50 ℃ hot water, mix and mixture being cooled to 20 ℃ of aqueous dispersions that prepare polysorbate65, obtain the aqueous dispersion of 0.5%w/w.Through pipette an amount of this mixture is incorporated in the 500ml beverage bottle of filling that removes lid, lid is tightly replaced then.Utilize steadily action that said bottle reversing is obtained the dispersion of homogeneous for 25 times, make it then in environment temperature (20 ℃) balance 1 hour down.Handle contrast with similarity method, still utilize 1.0g water to replace containing the testing liquid of polysorbate65 and joining in the beverage.

Be about to overflow up to cup from continuous reposefully cola being poured into from each bottle in the plastic cup that the standard size of having measured tare weight is half pint (a 300ml brim-full volume) successively of the height of 25cm.Stop then toppling over.Between the sample toppling over action be repeatability with consistent, and carry out the same with level and smooth action as far as possible soon.Then said cup is weighed to confirm the amount of their institute's drinks once more, this is the maximum that under the situation that does not spill, can pour into, therefore draws the horizontal index of reliable foaming.The result is listed below:

A) cola drink No.1

The concentration of polysorbate65	Beverage weight
		Contrast	92.2g
1.0mg/l	126.3g
		2.5mg/l	151.4g
5.0mg/l	150.1g
		10.0mg/l	214.8g
15.0mg/l	215.1g

B) cola drink No.2

The concentration of polysorbate65	Beverage weight
		Contrast	91.2g
1.0mg/l	219.4g
		2.5mg/l	240.0g
5.0mg/l	227.0g
		10.0mg/l	223.4g
15.0mg/l	230.4g

C) cola drink No.3

The concentration of polysorbate65	Beverage weight
		Contrast	109.3g
1.0mg/l	245.1g
		2.5mg/l	284.9g
5.0mg/l	285.1g
		10.0mg/l	257.3g
15.0mg/l	259.0g

Obviously, the polysorbate65 of extremely low concentration can significantly reduce foaming, especially under the situation of suimulations beverage.

In addition, formed foam is than the density of toppling over foam that untreated corresponding beverage forms low (or bigger), especially under the situation of suimulations beverage in toppling over the beverage process of handling.And they vanish sooner.This possibly be the factor that the weight of the beverage that can be toppled over increases; Another possible factor is that the foam head that forms reduces.These two factors (foam head reduces and formed foam head is vanished very fast) are observed by rule of thumb.Another observed result by rule of thumb is that the taste that contains the beverage of foam controller is compared the good of photograph.Comment comprises that the beverage that contains foam controller is " excitatory " and " significantly have fizz ", and control beverage then is " taste is lighter " and " dull ".Think that observed difference lost more carbon dioxide and cause owing to control beverage.

Bubble to reduce combination with fast these the two kinds of effects of bubble burst provide to bottle and during tinning filling speed obvious advantage and to other advantage of packing.The local flavor advantage is directly brought another important benefit to the consumer.

Embodiment group 2

The own brand aristochin water of also further 1 litre flask of buying from the main supermarket of Britain being adorned is studied.Said tonic water is different with the cola drink of test in the embodiment group 1, because its carbon dioxide content is much higher.Said label shows that said tonic water utilizes the citric acid acidifying.

Originally preparing 0.5%w/w polysorbate65 sample with embodiment group 1 identical method, but dilution obtains the polysorbate65 of 0.001%w/w and 0.005%w/w with processing quinine water bottle.Carry out the balance in hold over night after the mixing except " vivaciously " character owing to product makes it, prepare burden to design 1 similar methods with embodiment.The dilution that adopts the 1-5g amount is with foam/CO ₂Controlling agent accurately is fitted in the said bottle, utilizes 3g water to handle contrast with same procedure.Beverage is poured in the plastic beaker of the 300ml brim-full volume of measuring tare weight, once more said beaker is weighed.Step as stated.

Said beverage is confirmed as follows:

A) India low in calories tonic water is tonic water No.1.It is sweet that label shows that it utilizes aspartame and saccharin sodium to increase.

B) India's tonic water is tonic water No.2.Label shows that it is to utilize sugar and saccharin sodium to increase sweet.

The result is as follows.

Tonic water No.1

The concentration of polysorbate65	Beverage weight
		Contrast	117.2g
0.01mg/l	123.7g
		0.02mg/l	122.9g
0.03mg/l	124.4g
		0.04mg/l	138.0g
0.05mg/l	150.2g
		0.08mg/l	186.3g
0.10mg/l	234.2g
		0.15mg/l	275.2g

Tonic water No.2

The concentration of polysorbate65	Beverage weight
		Contrast	123.4g
0.01mg/l	128.5g
		0.02mg/l	135.3g
0.03mg/l	143.4g
		0.04mg/l	141.0g
0.05mg/l	155.3g
		0.08mg/l	222.1g
0.10mg/l	250.2g
		0.15mg/l	259.7g

It is thus clear that beneficial effect is the same with the 0.01mg/l polysorbate65 low, the effect size strengthens with concentration.

Embodiment group 3

Further study the effectiveness that has beneficial effect that foam or foaming or carbon dioxide keep with mensuration as other compound of controlling agent.Used beverage is the bottled patent carbonic acid diet cola drink of buying of 500ml.To test with embodiment group 1 said identical method.Following lists institute's test compounds, its concentration and in cup shared volume.

Controlling agent	Concentration	Amount in the cup	The HLB of controlling agent
				PEG 600 dioleates	100mg/l	237.5g	10.6
PEG 400 dioleates	80mg/l 40mg/l 20mg/l 10mg/l	239.9g 221.5g 182.7g 162.3g	8.3
				PEG 300 monoleates	100mg/l 20mg/l	265.0g 187.8g	10.2
PEG 200 monoleates	100mg/l	242.9g	8.2
				Three oleic acid sorbitan esters (20 EO) (polysorbate85)	20mg/l 10mg/l 5mg/l	289.2g 261.0g 146.8g	11.0
Mono stearic acid dehydration sorbitol ester (20 EO) (polysorbate60)	20mg/l	146.4g	14.9
				Mono lauric acid dehydration sorbitol ester (contrast)	100mg/l	125.0g	8.6
Contrast	--	114.2g	n/a

Also attempt having used mono stearic acid dehydration sorbitol ester (contrast according to the mode of mono lauric acid dehydration sorbitol ester; HLB 4.7) and (contrast of single oleic acid sorbitan ester; HLB 4.3).Different with mono lauric acid dehydration sorbitol ester, even mono stearic acid dehydration sorbitol ester and single oleic acid sorbitan ester are under the help of emulsifiable polyisocyanate even can not be distributed in the water satisfactorily.Therefore, can not carry out pour test to these compounds.

Embodiment group 4

Further carbonic acid being contained pure fruit beverage (being commonly referred to " alcohol soft drink " in Britain) studies.

A) first kind of product being tested is that trade mark is the half sugared type beverage (reduced sugar, further the sweetener through non-sugared source increases sweet) of " white rum and blueberry ", and it contains 4% alcohol, provides through the 275ml bottle with the crown cap sealing.Like embodiment group 1 said preparation polysorbate65 composition.Minimum degree shake and remove decap under the situation of bottle carefully, the polysorbate65 composition of desired amount is added in the said bottle.Utilize metal bottle cap seal bottle instrument to cover bottle again then.Make the bottle hold over night of lid lid again.

Second day, open bottle successively, as above embodiment group 1 is said beverage is poured in the 300ml plastic cup, and content is weighed.The result is as follows.

The concentration of polysorbate65	Beverage weight
		Contrast	179.1g
1.8mg/l	215.5g
		3.6mg/l	226.7g
5.5mg/l	242.0g
		10.9mg/l	270.7g
18.2mg/l	274.9g

B) second kind of sugar/sweetener beverage that " alcohol soft drink " product is the mixing of supermarket own brand " vodka andcherry " being tested, it contains 4% alcohol, provides through the 700ml bottle that utilizes the nut sealing.Said step is used polysorbate65, and is of embodiment group 1.The result is as follows.

The concentration of polysorbate65	Beverage weight
		Contrast	161.5g
2.1mg/l	267.9g
		3.6mg/l	276.4g
7.1mg/l	284.3g
		14.3mg/l	292.6g

The summary comment of relevant embodiment group

Embodiment group 3 shows, ever so mono lauric acid dehydration sorbitol ester, mono stearic acid dehydration sorbitol ester and single oleic acid sorbitan ester in office tries to solve the problem that the present invention seeks to solve if being aspect is invalid or inappropriate.

Embodiment group 1,2 and 3 shows that fatty acid loss water sorbit ester needs polyoxyethylene segment ability effectively in the present invention.

Embodiment group 3 shows that the cithrol that has the polyoxyethylene segment equally can be used in the present invention.

Embodiment group 1,2 and 3 also shows; Although use some polysorbate ester compounds with high HLB value (for example polysorbate60) can have some benefits, utilize polysorbate (for example polysorbate65 (embodiment group 1 and 2) and polysorbate85) can obtain better result with low HLB value.

Embodiment group 3 shows that also the concentration that reaches the required PEG ester of good foam control action is higher than the concentration of the required polysorbate that reaches the good foam control action.

Embodiment group 1-3 has shown the benefit in not containing alcoholic beverage (soft drink).Embodiment group 4 has shown the benefit in containing pure fruit beverage (" alcohol soft drink ").

Claims (25)

1. acidifying soda, it comprises foam controller and/or carbon dioxide controlling agent, and said controlling agent contains polyoxyethylene sorbitan fatty acid ester or cithrol, and wherein said controlling agent exists with the amount of 0.01-250mg/l.

2. the acidifying soda of claim 1, the HLB value of wherein said controlling agent is 7-16.

3. claim 1 or 2 acidifying soda, wherein said controlling agent exists with the amount of 1-100mg/l.

4. each acidifying soda in the aforementioned claim, the mol ratio of oxirane and fatty acid ester is at least 1 in the wherein said controlling agent.

5. the acidifying soda of claim 4, the mol ratio of oxirane and fatty acid ester is 2～36 in the wherein said controlling agent.

6. the acidifying soda of claim 5, the mol ratio of oxirane and fatty acid ester is 4～7 in the wherein said controlling agent.

7. each acidifying soda in the aforementioned claim, wherein said beverage comprises sweetener.

8. the acidifying soda of claim 7, wherein said beverage comprises high-intensity sweeteners.

9. each acidifying soda in the aforementioned claim, wherein said controlling agent comprise the polyoxyethylene sorbitan fatty acid ester that concentration is 0.01-100mg/l.

10. the acidifying soda of claim 9, wherein said controlling agent comprises the polyoxyethylene sorbitan fatty acid ester that concentration is 0.1-50mg/l.

11. the acidifying soda of claim 10, wherein said controlling agent comprise the polyoxyethylene sorbitan fatty acid ester that concentration is 1-30mg/l.

12. the acidifying soda of claim 11, wherein said controlling agent comprise the polyoxyethylene sorbitan fatty acid ester that concentration is 2-15mg/l.

13. each acidifying soda in the aforementioned claim, wherein said controlling agent comprise the polyoxyethylene sorbitan fatty acid ester of HLB value for 9-16.

14. the acidifying soda of claim 13, wherein said controlling agent comprise the polyoxyethylene sorbitan fatty acid ester of HLB value for 10-12.

15. each acidifying soda in the aforementioned claim, wherein said polyoxyethylene sorbitan ester is selected from:

Polyoxyethylene-(20)-anhydrous sorbitol tristearate,

Polyoxyethylene-(20)-sorbitan trioleate,

Polyoxyethylene-(4)-sorbitan mono-laurate,

Polyoxyethylene-(20)-sorbitan monostearate,

Polyoxyethylene-(4)-sorbitan monostearate,

Polyoxyethylene-(20)-sorbitan monooleate,

Polyoxyethylene-(5)-sorbitan monooleate.

16. each acidifying soda among the claim 1-8, wherein said controlling agent comprises the cithrol of 5-250mg/l.

17. the acidifying soda of claim 16, wherein said controlling agent comprises the cithrol of 50-100mg/l.

18. each acidifying soda among claim 1-8 or the claim 16-17, wherein said controlling agent comprise the cithrol of HLB value for 7-13.

19. the acidifying soda of claim 18, wherein said controlling agent comprise the cithrol of HLB value for 7-11.

20. each acidifying soda among claim 1-8 or the claim 16-19, wherein said cithrol is selected from:

PEG 200 monoleates,

PEG 300 monoleates,

PEG 400 dioleates,

PEG 200 monolaurates,

PEG 300 dilaurates,

PEG 400 dilaurates,

PEG 200 monostearates,

PEG 300 monostearates,

PEG 400 distearates,

PEG 600 distearates,

PEG 600 dioleates.

21. an airtight container, it comprises in the aforementioned claim each acidifying soda.

22. one kind is used for each the concentrate of acidifying soda of claim 1-20, said concentrate mixes with water in use and is injected into carbon dioxide, perhaps mixes with carbonated water, to produce said beverage basically when the packing.

23. a method for preparing each beverage among the claim 1-20 comprises said controlling agent is added in basic beverage or its precursor.

24. one kind is reduced the method that the acidifying soda bubbles and/or improves the reservation of carbon dioxide in the acidifying soda, said method comprises to be brought the polyoxyethylene sorbitan fatty acid ester of 0.01-250mg/l or cithrol in the said beverage into.

25.0.01-250mg/l polyoxyethylene sorbitan fatty acid ester or cithrol be used for reducing soda and bubble and/or improve the purposes of carbon dioxide in the reservation of soda.