CN102740710B - 饮料 - Google Patents
饮料 Download PDFInfo
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- CN102740710B CN102740710B CN201180008088.6A CN201180008088A CN102740710B CN 102740710 B CN102740710 B CN 102740710B CN 201180008088 A CN201180008088 A CN 201180008088A CN 102740710 B CN102740710 B CN 102740710B
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- beverage
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- hydrophilic colloid
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- 239000001814 pectin Substances 0.000 claims abstract description 33
- 235000010987 pectin Nutrition 0.000 claims abstract description 33
- 229920001277 pectin Polymers 0.000 claims abstract description 32
- 229920002148 Gellan gum Polymers 0.000 claims abstract description 28
- 239000000203 mixture Substances 0.000 claims abstract description 27
- 235000013361 beverage Nutrition 0.000 claims description 118
- 239000012071 phase Substances 0.000 claims description 62
- 239000000084 colloidal system Substances 0.000 claims description 52
- 239000000839 emulsion Substances 0.000 claims description 46
- 239000008346 aqueous phase Substances 0.000 claims description 31
- 235000010492 gellan gum Nutrition 0.000 claims description 27
- 239000000216 gellan gum Substances 0.000 claims description 27
- 239000000843 powder Substances 0.000 claims description 23
- 239000003995 emulsifying agent Substances 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000002360 preparation method Methods 0.000 claims description 10
- 239000000194 fatty acid Substances 0.000 claims description 6
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 5
- 229930195729 fatty acid Natural products 0.000 claims description 5
- -1 fatty acid ester Chemical class 0.000 claims description 5
- 239000000126 substance Substances 0.000 claims description 5
- 150000003626 triacylglycerols Chemical class 0.000 claims description 5
- 125000005456 glyceride group Chemical group 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 239000000654 additive Substances 0.000 claims description 3
- 239000003963 antioxidant agent Substances 0.000 claims description 3
- 230000003078 antioxidant effect Effects 0.000 claims description 3
- 125000003118 aryl group Chemical group 0.000 claims description 3
- 235000009508 confectionery Nutrition 0.000 claims description 3
- 239000000284 extract Substances 0.000 claims description 3
- 239000000419 plant extract Substances 0.000 claims description 3
- 108090000623 proteins and genes Proteins 0.000 claims description 3
- 102000004169 proteins and genes Human genes 0.000 claims description 3
- 239000000975 dye Substances 0.000 claims description 2
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- 235000003599 food sweetener Nutrition 0.000 claims description 2
- SYSQUGFVNFXIIT-UHFFFAOYSA-N n-[4-(1,3-benzoxazol-2-yl)phenyl]-4-nitrobenzenesulfonamide Chemical class C1=CC([N+](=O)[O-])=CC=C1S(=O)(=O)NC1=CC=C(C=2OC3=CC=CC=C3N=2)C=C1 SYSQUGFVNFXIIT-UHFFFAOYSA-N 0.000 claims description 2
- 239000003765 sweetening agent Substances 0.000 claims description 2
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- 239000000416 hydrocolloid Substances 0.000 abstract description 4
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- 239000000205 acacia gum Substances 0.000 description 6
- 239000002253 acid Substances 0.000 description 6
- 239000003795 chemical substances by application Substances 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 239000000725 suspension Substances 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 6
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- 235000015203 fruit juice Nutrition 0.000 description 5
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 3
- 102100039398 C-X-C motif chemokine 2 Human genes 0.000 description 3
- 101000889128 Homo sapiens C-X-C motif chemokine 2 Proteins 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 125000001931 aliphatic group Chemical group 0.000 description 3
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- 229940083466 soybean lecithin Drugs 0.000 description 3
- 235000011496 sports drink Nutrition 0.000 description 3
- 230000006641 stabilisation Effects 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- 239000002562 thickening agent Substances 0.000 description 3
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 206010044456 Transverse presentation Diseases 0.000 description 2
- 230000002411 adverse Effects 0.000 description 2
- 238000013019 agitation Methods 0.000 description 2
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- 230000032050 esterification Effects 0.000 description 2
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- 238000011156 evaluation Methods 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
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- DCAYPVUWAIABOU-UHFFFAOYSA-N hexadecane Chemical compound CCCCCCCCCCCCCCCC DCAYPVUWAIABOU-UHFFFAOYSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
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- 238000011105 stabilization Methods 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
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- 235000013343 vitamin Nutrition 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- HVCOBJNICQPDBP-UHFFFAOYSA-N 3-[3-[3,5-dihydroxy-6-methyl-4-(3,4,5-trihydroxy-6-methyloxan-2-yl)oxyoxan-2-yl]oxydecanoyloxy]decanoic acid;hydrate Chemical compound O.OC1C(OC(CC(=O)OC(CCCCCCC)CC(O)=O)CCCCCCC)OC(C)C(O)C1OC1C(O)C(O)C(O)C(C)O1 HVCOBJNICQPDBP-UHFFFAOYSA-N 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 206010009866 Cold sweat Diseases 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000021559 Fruit Juice Concentrate Nutrition 0.000 description 1
- 229930186217 Glycolipid Natural products 0.000 description 1
- QAQJMLQRFWZOBN-LAUBAEHRSA-N L-ascorbyl-6-palmitate Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](O)[C@H]1OC(=O)C(O)=C1O QAQJMLQRFWZOBN-LAUBAEHRSA-N 0.000 description 1
- 239000011786 L-ascorbyl-6-palmitate Substances 0.000 description 1
- 102000004407 Lactalbumin Human genes 0.000 description 1
- 108090000942 Lactalbumin Proteins 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- SZYSLWCAWVWFLT-UTGHZIEOSA-N [(2s,3s,4s,5r)-3,4-dihydroxy-5-(hydroxymethyl)-2-[(2r,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxolan-2-yl]methyl octadecanoate Chemical compound O([C@@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@]1(COC(=O)CCCCCCCCCCCCCCCCC)O[C@H](CO)[C@@H](O)[C@@H]1O SZYSLWCAWVWFLT-UTGHZIEOSA-N 0.000 description 1
- 230000021736 acetylation Effects 0.000 description 1
- 238000006640 acetylation reaction Methods 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 235000010385 ascorbyl palmitate Nutrition 0.000 description 1
- 239000012752 auxiliary agent Substances 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- LKDRXBCSQODPBY-ARQDHWQXSA-N beta-D-fructopyranose Chemical compound OC[C@@]1(O)OC[C@@H](O)[C@@H](O)[C@@H]1O LKDRXBCSQODPBY-ARQDHWQXSA-N 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- IPCSVZSSVZVIGE-UHFFFAOYSA-M hexadecanoate Chemical compound CCCCCCCCCCCCCCCC([O-])=O IPCSVZSSVZVIGE-UHFFFAOYSA-M 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 229920000728 polyester Polymers 0.000 description 1
- 229920000223 polyglycerol Polymers 0.000 description 1
- 229920000136 polysorbate Polymers 0.000 description 1
- 229950008882 polysorbate Drugs 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000011497 sour milk drink Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000013826 starch sodium octenyl succinate Nutrition 0.000 description 1
- 239000001334 starch sodium octenyl succinate Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
- 239000000080 wetting agent Substances 0.000 description 1
- 150000008501 α-D-glucopyranosides Chemical class 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1528—Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
- A23C9/1565—Acidified milk products, e.g. milk flavoured with fruit juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0053—Compositions other than spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/01—Other fatty acid esters, e.g. phosphatides
- A23D7/011—Compositions other than spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/272—Gellan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
- A23L33/11—Plant sterols or derivatives thereof, e.g. phytosterols
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Botany (AREA)
- Mycology (AREA)
- Biophysics (AREA)
- Non-Alcoholic Beverages (AREA)
- Dairy Products (AREA)
- Edible Oils And Fats (AREA)
- Jellies, Jams, And Syrups (AREA)
- Colloid Chemistry (AREA)
Abstract
本发明涉及一种饮料,其为水包油乳液且包含亲水胶体,其中所述亲水胶体为结冷胶与果胶的混合物。所述亲水胶体防止或减缓所述水包油乳液的油相或脂肪相的分离。
Description
本发明涉及一种饮料,其为水包油型乳液且包含亲水胶体,其中所述亲水胶体为结冷胶(gellan)与果胶的混合物。所述亲水胶体防止或减缓所述水包油乳液的油相或脂肪相的乳油化(Aufrahamen)。
已知亲水胶体如果胶、结冷胶、羧甲基纤维素(CMC)等用于稳定饮料,即用于防止或减缓饮料中颗粒沉降。此处,所述颗粒例如为在饮料中如果不经稳定化就会沉降的果浆或果肉的颗粒。该稳定化主要通过借助本发明所用的提高粘度的亲水胶体以提高饮料粘度而实现。
饮料中颗粒的乳油化通过添加助剂如乳化剂或所谓的“增重剂”防止。这同样由现有技术已知。所谓的“增重剂”导致悬浮于饮料中的颗粒的密度排列以及包围所述颗粒的连续液相排列。此时,“增重剂”提高了例如分散于水相中的油颗粒或脂肪颗粒的密度,以使得油颗粒或脂肪颗粒不再乳油化。
在为水包油乳液且油相和脂肪相之间具有密度差的饮料中,需要减缓或防止油相或脂肪相的乳油化,而无需作为交换必须绝对依赖于乳化剂或增重剂。
US6627245公开了疏水物质的稳定均匀且不含乳化剂的悬浮液,所述悬浮液包含增稠剂,其中尤其描述了将果胶和结冷胶作为增稠剂。此处,增稠剂优选以使得所述悬浮液粘度为至少50mPas的浓度使用。低于该粘度,则所述悬浮液不稳定。这种高粘度悬浮液不适用于许多饮料应用场合,这是因为就饮料粘度而言,其不能满足消费者的期望。
因此,仍需要减缓或防止为水包油型乳液且油相与脂肪相之间具有密度差的饮料中油相或脂肪相的乳油化,而无需作为交换使饮料粘度提高至50mPas或更高。
WO2005/102074在实施例A中公开了一种饮料,其为由果胶稳定的蛋白质悬浮液。
US5641532在实施例1中公开了一种饮料,其为用结冷胶稳定的水包油乳液。
US2007/0178213公开了尤其包含结冷胶的充气乳制品。
WO2008/128765公开了一种包含果胶的含CLA酸乳饮料。
WO2007/066234公开了一种饮料,其为用果胶稳定的乳液。
Nahrung,第40卷,第60-67页(1996)公开了包含改性果胶的乳清蛋白乳液。
US7147885在权利要求8中公开了一种包含分离的乙酰化结冷胶和果胶的分散稳定剂。
本发明目的在于提供一种饮料,其为水包油型乳液,其中油相或脂肪相分散于水相中,且其中油相或脂肪相具有比水相更低的密度,其目的在于防止或者至少减缓或者降低所述饮料中油颗粒或脂肪颗粒的乳油化程度,而非必需使用乳化剂或增重剂以实现该目的。就此而言,借助所采取的以防止或者至少减缓或者降低饮料中的油颗粒或脂肪颗粒乳油化程度的措施,应不使所述饮料的感官品质(即所谓的口感)受到不利影响,或者至少不受到相当程度的不利影响。此外,应当可将所述饮料的粘度调节至可能的最低值,例如小于50mPas,然而实现所需的乳油化降低。该目的通过本说明书的权利要求中所定义的饮料实现。该饮料为本发明的一个主题。
此处,本发明的必要特征是将结冷胶和果胶的混合物用作亲水胶体。在许多情况下,使用结冷胶本身或果胶本身不能获得稳定的乳液,除非以使得乳液粘度变得不希望地高的大量使用结冷胶或果胶(就此而言参见US6627245)。根据本发明使用结冷胶和果胶的混合物可获得稳定的乳液而不必使所述乳液粘度不希望地高。
本发明的另一主题为一种脂肪粉,其作为中间体可用于制备本发明的饮料。本发明的脂肪粉在本说明书的权利要求中定义。
本发明的另一主题为一种乳液,其作为中间体可用于制备本发明的饮料。本发明的乳液在本说明书的权利要求中定义。
本发明的另一主题是一种由本发明脂肪粉制备本发明饮料的方法。
本发明的另一主题是一种由本发明乳液制备本发明饮料的方法。
本发明的另一主题是亲水胶体在减缓或防止作为水包油乳液的饮料中的油相或脂肪相的乳油化中的用途。
另人惊讶地,已发现脂肪粉,其包含亲水胶体并分散于水相中,以使得水相和脂肪粉一起制备饮料,其仅以非常慢的方式在该饮料中乳油化(如果乳油化的话)。就此而言,可通过选择合适的亲水胶体(即结冷胶和果胶的混合物)以确保所述饮料的粘度不显著增大。在某些情况下,这可能是有利的,因为过高的粘度可降低消费者对饮料的接受度。
代替所述脂肪粉,也可将油乳化于水相中,在这种情况下,以此方式获得的乳液包含亲水胶体。就此而言,还获得其中油仅以非常慢的方式乳油化(如果乳油化的话)的饮料。在这种情况下,也可通过选择合适的亲水胶体(即结冷胶和果胶的混合物)以确保所述饮料的粘度不显著增大。在某些情况下,这可能是有利的,因为过高的粘度可降低消费者对饮料的接受度。
本发明的饮料为水包油型乳液。此时,非极性油相或脂肪相乳化或悬浮于极性水相中。
适于作为油相或脂肪相的有适用于饮料的任何所需的油和/或脂肪。优选所述油或脂肪的密度为0.8-0.99kg/l,优选为0.9-0.96kg/l。脂肪应理解为意指在20°C下为固体的物质;油应理解为意指在20°C为液体的物质。
特别地,合适的油或脂肪为用甘油酯化的脂肪酸。取决于酯化程度,可为甘油单酯、甘油二酯或甘油三酯或这些的混合物。根据本发明,优选的油或脂肪为脂肪酸甘油三酯。
此外,合适的油或脂肪为多不饱和脂肪酸(PUFA)的甘油酯,如呈甘油酯形式的鱼油、获自藻类或植物脂肪的油及其衍生物、ω-3/或ω-6/或ω-9脂肪酸(甘油酯)。
适于作为油或脂肪的还有植物甾醇或植物甾醇的脂肪酸酯。这些油或脂肪仅在本发明饮料的油相或脂肪相密度比水相低的情况下才是合适的。
此外,合适的油或脂肪为植物甾烷醇或植物甾烷醇的脂肪酸酯。这些油或脂肪也仅在本发明饮料的油相或脂肪相密度比水相低的情况下才合适。
除了实际的油或脂肪,所述油或脂肪尤其可进一步包含:类胡萝卜素、脂溶性维生素如维生素A、D、E、K或其衍生物和磷脂。
在本发明的一个实施方案中,所述油相或脂肪相包含共轭亚油酸的甘油三酯,其以两种异构体c9,t11和t10,c12的1:1混合物形式存在。该甘油三酯由Cognis GmbH,Monheim,德国商购获得。
在本发明的一个实施方案中,使用不提高或者不显著提高本发明饮料粘度的那些亲水胶体。如果与不含亲水胶体的饮料相比,在20°C和饮料中亲水胶体含量为1重量%下,所述饮料的粘度增大不超过30%,优选不超过20%,尤其是不超过10%,则存在非显著的增大。
在一个具体实施方案中,本发明饮料包含基于100重量份水相为0.01-10重量份的油相或脂肪相,特别是0.025-5重量份的油相或脂肪相以及0.001-5重量份的亲水胶体,尤其是0.05-1重量份的亲水胶体。
本发明具有许多优点。所述饮料的味道适中且其不具有油性的、油腻的口感。对脂肪粉或乳液而言,如果使用本发明的亲水胶体,则为了防止或减缓乳油化,无需其他乳化剂或润湿剂。为了稳定所述饮料,不需要额外的技术措施,如均化。
在本说明书中,除非另有定义,则下文的所有%数据为重量%。
在一个实施方案中,本发明脂肪粉的脂肪含量为20-80%。在一个实施方案中,本发明脂肪粉的亲水胶体含量为5-40%。在一个实施方案中,本发明脂肪粉的载体物质含量为15-75%。在一个实施方案中,本发明脂肪粉的水含量为至多8%。
本发明脂肪粉可通过喷雾干燥或其他干燥方法或通过混合制备。
在一个实施方案中,用于制备本发明饮料的本发明乳液具有20-60%的脂肪含量。在一个实施方案中,用于制备本发明饮料的本发明乳液具有2-10%的亲水胶体含量。在一个实施方案中,用于制备本发明饮料的本发明乳液具有0.5-5%的乳化剂含量。在一个实施方案中,用于制备本发明饮料的本发明乳液具有38-78%的水含量。
根据本发明,合适的载体物质尤其为:乳蛋白、大豆蛋白、阿拉伯树胶、变性淀粉如琥珀酸淀粉酯(E 1450)。载体物质可用于在喷雾干燥前将所述脂肪乳化于水相中并随后呈粉末状态以包封所述脂肪。
根据本发明,还可使用乳化剂。根据本发明,合适的乳化剂为:脂肪酸的单甘油酯及其酯、卵磷脂、糖脂、聚山梨酸酯、聚甘油酯。所述载体物质有时还可具有乳化作用,这意味着有时可省去添加乳化剂。
乳液饮料可由如下成分制备:饮料基质本发明脂肪粉或本发明乳液、水、其他添加剂。
根据本发明,饮料基质应理解为意指半成品,其除了水、糖和酸之外,通常还包含制备标准饮料(例如果汁或果汁浓缩物)所必需的所有成分、增甜组分(如糖或增甜剂)、芳香物质、着色水果提取物或植物提取物、抗氧化剂、维生素等。
根据本发明,适于作为其他添加剂的有:抗氧化剂、染料、水果提取物、植物提取物、芳香物质。
实施例
在本说明书中,除非另有定义,否则所有%数据均为重量%。
下文所用的商品名是指如下定义且通过所述供应源获得的产品。
●TG 80为包含约80%(GC面积百分比)共轭亚油酸(基于脂肪酸酯的总量)的甘油三酯。所述共轭亚油酸包含约99重量%的以约1:1质量比存在的异构体c9,t11和t10,c12;供应源:Cognis GmbH,Monheim,德国。
●35 WDP为由位于作为载体的阿拉伯树胶上的TG80(50重量%)构成的水分散性粉末;供应源:Cognis GmbH,Monheim,德国。
●AH 265包含60%TG 80、39.95%阿拉伯树胶和0.05%棕榈酸抗坏血酸酯;供应源:Cognis GmbH,Monheim,德国。
●PS为蔗糖、结冷胶(E 418)和果胶的混合物;供应源:CP KelcoGermany GmbH,Groβenbrode,德国。
●F为结冷胶;供应源:CP Kelco Germany GmbH,Groβenbrode,德国。
●所用的阿拉伯树胶为商品Quick-Gum型号8074;获自ALFRED L.WOLFF GmbH,Hamburg,德国。
●所用的果胶(E 440)为市售产品Genu Pectin VIS,获自CP Kelco GermanyGmbH,Groβenbrode,德国。这是用蔗糖标准化的果胶;此处,标准化意指用蔗糖将果胶调节至特定粘度值以使得尽管原料品质波动(收获依赖性的),而最终产品不发生变化。
●SP 70为糖酯(蔗糖硬脂酸酯和棕榈酸酯(单酯含量70%),化学文摘索引名:α-D-吡喃葡糖苷,β-D-吡喃果糖基十六烷酸酯十八烷酸酯);供应源:Sisterna B.V.,4704RG Roosendaal,荷兰。
●大豆卵磷脂获自Cargill Deutschland GmbH,Krefeld,德国。其商品名为NGM。
实施例1:
具有亲水胶体的脂肪粉配制剂(内部标号:AH 213)
50%TG 80(油相或脂肪相)
24.2%PS(亲水胶体)
25.8%阿拉伯树胶(载体)
用具有上述配制剂的亲水胶体制备脂肪粉
在约20°C下,将阿拉伯树胶和PS搅拌入水中。基于35重量份的上述配制剂使用65重量份水。将所得分散体加热至50-55°C。然后在剧烈搅拌下,将TG 80(在室温下)分散进该第一分散体(水相)中。将以此方式获得的分散体在两个步骤中均化(在均化器中,压力设置为120/30巴)。喷雾干燥使用喷雾盘在24000转/分钟和185°C的进入空气温度下进行。
实施例2:
具有亲水胶体的乳液配制剂
22%TG 80(油相或脂肪相)
8%PS(亲水胶体)
2%SP 70
1% 大豆卵磷脂
67% 水
柠檬酸 调节pH值至4.0
用具有上述配制剂的亲水胶体制备乳液
将TG 80和大豆卵磷脂加热至50°C,然后一起混合。它们形成油相。将SP 70和PS分散于冷水中。然后将冷却至20°C的油相分散进水相中。然后用柠檬酸将分散体调节至pH 4.0。然后在两个阶段(250/30巴)中循环(5次循环),将该分散体均化。
实施例3:
乳液饮料的配制剂
0.94% 实施例1的具有亲水胶体的脂肪粉
6.5% 饮料基质(获自德国Rudolf Wild GmbH&Co.KG的橙子-胡萝卜-柠檬,Eppelheim/Heidelberg,型号35000080660000)
92.56% 水
用具有上述配制剂的亲水胶体制备乳液饮料
将所述三种组分混合,需要的话均化,并巴氏杀菌(在至少85°C下30秒)。然后将以此方式获得的乳液饮料装瓶。
实施例4:
在实施例4中所测试的乳液饮料配制剂
SR 1049:97.85%多维生素果汁,2.15%35WDP
SR 1051:97.55%多维生素果汁,2.15%35WDP,0.3%PS
SR 1054:97.35%多维生素果汁,2.15%35WDP,0.5%GenuPectin VIS
SR 1170:99.06%运动饮料(等渗提神饮料)
0.94%脂肪粉(实施例1配制剂)
SR 1049为不含亲水胶体的对比配制剂。配制剂SR 1051、SR 1054和SR 1170为本发明配制剂。
使用具有上述配制剂SR 1049、SR 1051、SR 1054和SR 1170的亲水胶体的配制剂制备乳液饮料
在搅拌下将干物质搅拌入多维生素果汁或者运动饮料中。将该混合物连续轻柔搅拌10分钟。然后在一个阶段中在150巴下将所述混合物均化。然后将所述混合物加热至85°C达30秒,然后冷却至室温。将所述乳液饮料倾入瓶中并以直立和横位方式储存。当发生乳油化时,处于横位的试样明显更快。
实施例4饮料的评价
在配制剂SR 1051和SR 1054(二者均为本发明)的情况下,脂肪粉即使在储存5周后,也不发生明显的乳油化。甚至在配制剂SR 1170的情况下,在储存4周后,也不发生明显的乳油化。在对比实施例SR 1049的情况下,在仅2小时后即发生显著的乳油化。
储存4天后的感官评价
配制剂 | SR 1049(对比) | SR 1051 | SR 1054 |
味道 | |||
酸败味 | 0 | 0 | 0 |
发粘 | 0 | 0 | 0 |
苦味 | 0.17 | 0.17 | 0.17 |
怪味 | 0.67 | 0.67 | 0.50 |
评价:
0=无味,不明显
1=稍有差异,味道淡
2=显著差异,味道重
3=非常显著的差异,味道非常重
因此,就感官而言,所述配制剂之间不存在显著差异。
实施例5:
具有不同亲水胶体的乳液饮料的稳定性(不发生乳油化)和粘度的对比
制备下表中所述的乳液饮料并进行测试。在所有情况下,以所谓的运动饮料作为基准。
稳定的饮料仅用结冷胶与果胶的混合物或者果胶自身获得。然而,在结冷胶作为唯一的水胶体的情况下,这必须以防止乳油化的大量使用,其结果是所述饮料具有不希望的高粘度。
Claims (24)
1.一种饮料,其为水包油乳液,其包含:水相、分散于所述水相中的油相或脂肪相,以及至少一种亲水胶体,其中所述油相或脂肪相具有比所述水相更低的密度,且其中所述亲水胶体为结冷胶与果胶的混合物;其中该饮料包含基于100重量份水相为0.01-10重量份的油相或脂肪相和0.001-5重量份的亲水胶体;其中所述饮料在23℃下的粘度不高于50mPas,在23℃和参数1200rpm、板-板40mm和0.3mm间隙下使用Bohlin C-VOR型旋转粘度计测定,其中所述饮料包含小于0.1重量%的乳化剂。
2.根据权利要求1的饮料,其中所述饮料在23℃下的粘度不高于40mPas,在23℃和参数1200rpm、板-板40mm和0.3mm间隙下使用BohlinC-VOR型旋转粘度计测定。
3.根据权利要求2的饮料,其中所述饮料在23℃下的粘度不高于30mPas,在23℃和参数1200rpm、板-板40mm和0.3mm间隙下使用BohlinC-VOR型旋转粘度计测定。
4.根据权利要求2的饮料,其中所述饮料在23℃下的粘度不高于20mPas,在23℃和参数1200rpm、板-板40mm和0.3mm间隙下使用BohlinC-VOR型旋转粘度计测定。
5.根据权利要求1的饮料,其中所述亲水胶体为质量比为1:10-10:1的结冷胶与果胶的混合物。
6.根据权利要求2的饮料,其中所述亲水胶体为质量比为1:10-10:1的结冷胶与果胶的混合物。
7.根据权利要求3的饮料,其中所述亲水胶体为质量比为1:10-10:1的结冷胶与果胶的混合物。
8.根据权利要求4的饮料,其中所述亲水胶体为质量比为1:10-10:1的结冷胶与果胶的混合物。
9.根据权利要求1-8中任一项的饮料,其中所述油相或脂肪相包含以两种异构体c9,t11和t10,c12的1:1混合物形式存在的共轭亚油酸的甘油三酯。
10.根据权利要求1-8中任一项的饮料,其中所述油相或脂肪相包含呈其甘油酯形式的ω-3脂肪酸。
11.根据权利要求1-8中任一项的饮料,其中所述油相或脂肪相包含植物甾醇或植物甾醇的脂肪酸酯。
12.根据权利要求1-8中任一项的饮料,其中所述饮料进一步包含:芳香物质和/或增甜组分和/或染料和/或抗氧化剂和/或植物提取物。
13.根据权利要求12的饮料,其中所述增甜组分为糖或增甜剂。
14.根据权利要求1-8中任一项的饮料,其中所述饮料进一步包含水果提取物。
15.根据权利要求1-8中任一项的饮料,其中所述饮料包含小于0.1重量%的蛋白质。
16.根据权利要求1-8中任一项的饮料,其中所述饮料不含蛋白质。
17.根据权利要求1-8中任一项的饮料,其中所述饮料不含乳化剂。
18.一种用于制备饮料的脂肪粉,其中所述脂肪粉包含:油相或脂肪相,以及至少一种亲水胶体;其中所述饮料为水包油乳液,其包含:水相、分散于所述水相中的油相或脂肪相,以及至少一种亲水胶体;其中所述油相或脂肪相具有比所述水相更低的密度,且其中所述亲水胶体为结冷胶与果胶的混合物;其中该饮料包含基于100重量份水相为0.01-10重量份的油相或脂肪相和0.001-5重量份的亲水胶体;其中所述饮料在23℃下的粘度不高于50mPas,在23℃和参数1200rpm、板-板40mm和0.3mm间隙下使用BohlinC-VOR型旋转粘度计测定,其中所述饮料包含小于0.1重量%的乳化剂。
19.一种用于制备饮料的乳液,其中所述乳液包含:油相或脂肪相、至少一种亲水胶体和至多30%的所述饮料的水相;其中所述饮料为水包油乳液,其包含:水相、分散于所述水相中的油相或脂肪相,以及至少一种亲水胶体;其中所述油相或脂肪相具有比所述水相更低的密度,且其中所述亲水胶体为结冷胶与果胶的混合物;其中该饮料包含基于100重量份水相为0.01-10重量份的油相或脂肪相和0.001-5重量份的亲水胶体;其中所述饮料在23℃下的粘度不高于50mPas,在23℃和参数1200rpm、板-板40mm和0.3mm间隙下使用Bohlin C-VOR型旋转粘度计测定,其中所述饮料包含小于0.1重量%的乳化剂。
20.一种用于制备饮料的乳液,其中所述乳液包含:油相或脂肪相、至少一种亲水胶体和至多15%的所述饮料的水相;其中所述饮料为水包油乳液,其包含:水相、分散于所述水相中的油相或脂肪相,以及至少一种亲水胶体;其中所述油相或脂肪相具有比所述水相更低的密度,且其中所述亲水胶体为结冷胶与果胶的混合物;其中该饮料包含基于100重量份水相为0.01-10重量份的油相或脂肪相和0.001-5重量份的亲水胶体;其中所述饮料在23℃下的粘度不高于50mPas,在23℃和参数1200rpm、板-板40mm和0.3mm间隙下使用Bohlin C-VOR型旋转粘度计测定,其中所述饮料包含小于0.1重量%的乳化剂。
21.一种由如权利要求18的脂肪粉制备如权利要求1-17中任一项的饮料的方法,包括将所述脂肪粉分散进所述饮料的水相中。
22.一种由如权利要求19或20的乳液制备如权利要求1-17中任一项的饮料的方法,包括使所述乳液与饮料基质、水和其他添加剂汇集在一起。
23.亲水胶体在减缓或防止饮料中的油相或脂肪相乳油化中的用途,其中所述亲水胶体为结冷胶与果胶的混合物,所述饮料为水包油乳液,其中所述饮料包含小于0.1重量%的乳化剂。
24.根据权利要求23的用途,其中所述亲水胶体为质量比1:10-10:1的结冷胶与果胶的混合物。
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FI125947B (en) | 2013-07-05 | 2016-04-29 | Ravintoraisio Oy | Serum cholesterol-lowering composition |
CN114468297A (zh) * | 2014-03-03 | 2022-05-13 | 拉伊西奥营养有限公司 | 降低血清胆固醇的食用产品 |
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CN109619347A (zh) * | 2019-01-02 | 2019-04-16 | 广东观音惠生物科技有限公司 | 一种含高级脂肪烷醇的植物饮料组方及制备方法 |
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BR112012018676A2 (pt) | 2015-09-01 |
AU2011212736A1 (en) | 2012-08-23 |
US20120308711A1 (en) | 2012-12-06 |
CN105432793A (zh) | 2016-03-30 |
CA2787525A1 (en) | 2011-08-11 |
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JP2013518566A (ja) | 2013-05-23 |
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EP2531044B1 (de) | 2014-06-25 |
AU2011212737B9 (en) | 2014-09-25 |
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CA2787525C (en) | 2018-10-30 |
EP2531043A1 (de) | 2012-12-12 |
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PL2531043T3 (pl) | 2014-01-31 |
US20120308710A1 (en) | 2012-12-06 |
CN102740710A (zh) | 2012-10-17 |
JP5856981B2 (ja) | 2016-02-10 |
CA2787537A1 (en) | 2011-08-11 |
CN102740711A (zh) | 2012-10-17 |
PL2531043T4 (pl) | 2014-03-31 |
AU2011212737A1 (en) | 2012-08-23 |
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