CN104168781A

CN104168781A - Beverage concentrates with increased viscosity and shelf life and methods of making the same

Info

Publication number: CN104168781A
Application number: CN201380015006.XA
Authority: CN
Inventors: K·拉格娜森; D·T·皮奥尔科夫斯基; K·J·梅耶斯
Original assignee: Kraft Foods Global Brands LLC
Current assignee: Intercontinental Great Brands LLC
Priority date: 2012-03-09
Filing date: 2013-03-08
Publication date: 2014-11-26
Also published as: CA2866266A1; CA2866266C; AR094429A1; MX2014010566A; PH12014501921A1; JP2015509383A; WO2013134627A1

Abstract

Liquid beverage concentrates providing enhanced stability to flavor, artificial sweeteners, vitamins, and/or color ingredients are described herein. The liquid beverage concentrates achieve enhanced stability due to inclusion of one or more viscosity increasing agents. The liquid beverage concentrates described herein provide enhanced flavor stability to ingredients that are highly prone to degradation in acidic solutions despite the concentrates having a low pH (i.e., about 1.8 to about 3.1). In some approaches, the liquid beverage concentrates disclosed herein remain shelf stable for at least about three months when stored at 70 DEG F in a sealed container and can be diluted to prepare flavored beverages with a desired flavor profile and with little or no flavor degradation.

Description

Beverage concentrates that viscosity increases and storage life extends and preparation method thereof

The cross reference of related application

The application requires the rights and interests of the U.S. Provisional Application submitted on March 9th, 2012 number 61/609,149, and it is included in herein by reference of text.

Field

The present invention relates to liquid beverage concentrate, and be specifically related to the viscosity concentrate of storage-stable, it is suitable for diluting to prepare the beverage with local flavor by drinkable liquid.

Background

Beverage with local flavor is accepted extensively by consumer and was catching in recent years.Conventionally use the beverage mix of powdered, comprise that picture is from Kraft General Foods (Kraft Foods) cRYSTAL and KOOL- commercially available prod, the preparation of being in to obtain multiple local flavor, comprises the beverage of fruit and tea local flavor with the beverage of local flavor.Some beverage mixes need consumer when preparing beverage, to add sweetener, normally sucrose.The other products that comprises sucrose need to be used relatively a large amount of products to prepare each beverage conventionally.Because beverage mix provides with dried forms, product has long storage life conventionally.In addition, the stability of flavouring agent composition is not obvious problem, because being consumed before any peculiar smell appears in beverage conventionally that prepare with beverage mix in beverage.

Also can prepare the beverage with local flavor from concentrate freezing, fruit-like flavour, if tradition is with those of canned sale.These concentrates conventionally comprise a large amount of water and conventionally with the ratio of 3 parts of water of 1 part of concentrate, dilute to obtain the beverage of fruit-like flavour.The product of these types is conventionally easy to corruption and need under cryogenic temperature, stores to obtain required storage life.

The aquatic products with local flavor of drink also catch on by multiple commercial goods.Because these beverages provide with dilute form and prepare for directly drinking, do not need for consumers to carry out extra preparation.Although the product of these types does not need to take time to prepare and can thus be consumer, do not provide convenience, because water content is high, volume allows more greatly and not consumer to regulate amount or the flavor profiles of the flavouring agent of this product to the product of these types.

General introduction

Concentrate as herein described has the viscosity of increase, and it has significantly improved the stability of some composition, even if this liquid concentrate have originally estimate may fast degradation described in the pH of composition be also like this.While storing in the container of the advantageous characteristic of concentrate as herein described for the sealing under 70 °F, compare with the beverage concentrates that other conditions are identical except viscosity is lower, its peculiar smell feature produces and reduces, and the degraded of the flavoring adding, colouring agent, vitamin and/or sweetener reduces.

The instant beverage that beverage concentrates is compared dilution contains more substantial composition in unit volume.By increasing the concentration of composition in beverage concentrates, described composition is easier to contact with other compositions, and this can make the reaction rate that depends on acid or oxygen-rotten approach increase and finally cause the storage life of concentrate shorter.Adopted many technology to delay the speed of the reaction of acid or oxygen-catalysis, sealing is one of these technology.Seal effectively the oxygen of the acid of responsive beverage ingredient and dissolving or infiltration is separated, thereby reduce the speed of reaction and extend storage life.Yet due to physics, chemistry or processing constraint, not all beverage ingredient all can be encapsulated.

As herein described is the thickness that comprises tackifier but flowable liquid beverage concentrate, thereby it provides high stability system with respect to containing except the identical component viscosity part tackifier for low comparable beverage concentrates, and occurs peculiar smell after storing 6 months in this comparable beverage concentrates closed container at room temperature.

In a method, can prepare at least 5 times of moderate concentrated products that obtain final beverage to be diluted, described beverage can be, for example the beverage of 8 ounces.In one aspect, prepare approximately 5～approximately 15 times of concentrates that obtain final beverage to be diluted.In this form, by Brookfield DVII+Pro viscosimeter, adopt axle S00 to measure at 20 ℃ with 50rpm, the pH of liquid concentrate is approximately 1.8～approximately 3.1, 1.8～approximately 2.9, in yet another aspect approximately 1.8～approximately 2.7, in yet another aspect approximately 1.8～approximately 2.5, and in yet another aspect approximately 1.8～approximately 2.4, in yet another aspect approximately 2.0～approximately 3.1, in yet another aspect approximately 2.0～approximately 2.9, in yet another aspect approximately 2.0～approximately 2.7, in yet another aspect approximately 2.0～approximately 2.5, and in yet another aspect approximately 2.0～approximately 2.4, and viscosity is approximately 7.5～about 100cP, approximately 10～about 100cP in yet another aspect, approximately 15～about 100cP in yet another aspect, approximately 7.5～about 50cP in yet another aspect, approximately 10～about 50cP in yet another aspect, approximately 7.5～about 20cP in yet another aspect, and approximately 10～about 20cP in yet another aspect.The stability that viscosity in required scope makes to be easy to flavoring, colouring agent, vitamin and the artificial sweetening agent of degraded under described pH effectively increases.In one aspect, described concentrate comprises and accounts for concentrate weight at least about 0.1% acidulant, approximately 0.1～approximately 15% acidulant in yet another aspect, approximately 0.5～approximately 10% acidulant in yet another aspect, approximately 0.75～approximately 10% acidulant in yet another aspect, approximately 1～approximately 10% acidulant in yet another aspect, approximately 0.75～approximately 5% acidulant in yet another aspect, and approximately 1～approximately 5% acidulant in yet another aspect.

In another method, the concentration of the height concentrate that provides can be required so that final beverage tool flavouring agent intensity likely, acidity and/or sweetness level concentration approximately 25～approximately 200 times, approximately 25～approximately 160 times in yet another aspect, approximately 50～approximately 160 times in yet another aspect, approximately 75～approximately 160 times in yet another aspect, and approximately 75～approximately 140 times in yet another aspect, this final beverage can be, for example, 8 ounces of beverages.In this form, the pH of liquid concentrate as herein described is approximately 1.8～approximately 3.1, 1.8～approximately 2.9, in yet another aspect approximately 1.8～approximately 2.7, in yet another aspect approximately 1.8～approximately 2.5, and in yet another aspect approximately 1.8～approximately 2.4, in yet another aspect approximately 2.0～approximately 3.1, in yet another aspect approximately 2.0～approximately 2.9, in yet another aspect approximately 2.0～approximately 2.7, in yet another aspect approximately 2.0～approximately 2.5, and in yet another aspect approximately 2.0～approximately 2.4, and Newtonian liquid viscosity is approximately 7.5～about 100cP, approximately 10～about 100cP in yet another aspect, approximately 7.5～about 50cP in yet another aspect, approximately 10～about 50cP in yet another aspect, approximately 7.5～about 40cP in yet another aspect, and approximately 10～about 40cP in yet another aspect.If the viscosity of concentrate is non-newtonian liquid viscosity on the contrary, this viscosity can be approximately 7.5～approximately 10, 000cP, in yet another aspect approximately 100～approximately 10, 000cP, in yet another aspect approximately 50～approximately 10, 000cP, in yet another aspect approximately 10～approximately 10, 000cP, in yet another aspect approximately 7.5～approximately 5, 000cP, approximately 7.5～about 1000cP in yet another aspect, approximately 7.5～about 500cP in yet another aspect, approximately 7.5～about 200cP in yet another aspect, approximately 7.5～about 100cP in yet another aspect, approximately 7.5～about 50cP in yet another aspect, and approximately 7.5～about 40cP in yet another aspect.By Brookfield DVII+Pro viscosimeter, adopt axle S00 at 20 ℃, to measure viscosity with 10rpm; Yet, if this machine is to high viscosity concentrate misregistration information while adopting axle S00, should at 20 ℃, with 10rpm, adopt axle S06.The stability that viscosity in required scope makes to be easy to flavoring, colouring agent, vitamin and the artificial sweetening agent of degraded under described pH effectively increases.In one aspect, described concentrate comprises and accounts for concentrate weight at least about 0.5% acidulant, approximately 0.5～approximately 60% acidulant in yet another aspect, approximately 3～approximately 35% acidulants in yet another aspect, approximately 8～approximately 35% acidulants in yet another aspect, approximately 8～approximately 30% acidulants in yet another aspect, approximately 10～approximately 30% acidulants, and approximately 15～approximately 30% acidulants in yet another aspect.

Liquid concentrate as herein described comprises one or more tackifier valuably, while extremely storing in airtight container under 70 °F by increasing the viscosity of concentrate, the significantly reduced level of significance of degradation rate is to slow down the speed of degradation reaction, and this degradation reaction includes but not limited to hydrolysis and oxidation.Find surprisingly, at least in some cases, medium viscosity increase more effectively makes the degradation reaction speed of some composition of very easily degrading significantly reduce, even if described concentrate has relatively low pH, (for example, approximately 1.8～approximately 3.1) are also like this.Concentrate as herein described is specially adapted to the composition of very easily degrading in acid solution, comprise, for example, terpenes (is as limonene), sesquiterpene, terpenol, aldehyde, terpenoid (as citral), beet red, annatto, red beet juice powder, and vitamin A, C and E.

Describe in detail

Viscous liquid beverage concentrates as herein described makes flavoring, artificial and natural sweetener, vitamin and/or pigment composition have the stability of enhancing, for example, even if (there is significant water content, approximately 40～approximately 98% water) and low pH (for example, approximately 1.8～approximately 3.1) be also like this.Liquid beverage concentrate as herein described has obtained the stability strengthening because its viscosity increases.Advantageously, when storing at least about 6 months in the container of sealing under 70 °F, in yet another aspect at least about 9 months, and during in yet another aspect at least about 12 months, there is not local flavor marked change or peculiar smell, and less than the remarkable appearance change due to Pigment degradation in concentrate or composition brown stain.In one aspect, when concentrate comprises photosensitive component, container is lighttight.Then, can in drinkable liquid, dilute the beverage with local flavor that concentrate as herein described obtains having acceptable flavor profiles and/or color.

Concentrate as herein described is particularly suitable for the composition of very easily degrading in acid solution, comprise, for example, terpenes (is as limonene), sesquiterpene, terpenol, aldehyde, terpenoid (as citral), beet red, annatto, red beet juice powder, and vitamin A, C and E.The stability of these compositions improves in concentrate as herein described.

Conventionally wish that concentrate comprises acidulant, the sour local flavor that the beverage with local flavor prepared therefrom is had make total flavor profiles of beverage to strengthen.For example, may be desirable to provide the beverage of lemon local flavor, it has the similar sour local flavor of lemon juice beverage of preparing to new lemon.Also can strengthen multiple other local flavors by sour local flavor, as other fruit-like flavours.Citrus flavors is compared other fruit-like flavours needs higher acid content conventionally.

Therefore, the more substantial acidulant of denseer product needed to realize the acid content of par after dilution in the beverage completing.Acid content is unfavorable for the stability of each composition of liquid concentrate conventionally.Also have been found that due to a plurality of reasons, it is in-problem in liquid beverage concentrate, comprising a large amount of water.Some flavor enhancements, sweetener, vitamin and/or pigment composition be fast degradation in water or sour environment, thereby has limited the type that is suitable for being included in the flavoring in water type beverage concentrates or instant beverage.For example, some local flavor degradation reactions need the existence of water and other reaction needed from the sour proton dissociating.When be stored in higher than refrigerated storage temperature temperature time, owing to producing the change of peculiar smell and product taste overview, the flavoring of some type, oranges and tangerines flavor enhancement as unstable in the acid that contains terpenes, sesquiterpene, terpenes alcohols and aldehydes is extremely easy to degraded, and the storage life of the product that comprises them very short (even in sky).In water and/or low pH, showing instable other exemplary compositions comprises, for example, vitamin, especially vitamin A, C and E are (for example, may there is brown stain in Microbial biomass C) in sour environment, high-potency sweetener (for example, not that sweet (monatin), knob is sweet, Momordica grosvenori), " natural " pigment or < < federal food drug and cosmetic act, (the fruits and vegetables extract for example of listed other non-exemption pigment in medicine and cosmetics bill > >, anthocyanin, copper chlorophyllin, curcumin and riboflavin), sucrose (is easy to acid hydrolysis, then it can cause brown stain), protein, hydrocolloid, starch and fiber.

Liquid concentrate as herein described comprises one or more tackifier valuably, while extremely storing in airtight container under 70 °F by increasing the viscosity of concentrate, the significantly reduced level of degradation rate is to slow down the speed of degradation reaction, and this degradation reaction includes but not limited to hydrolysis and oxidation.Find surprisingly, at least in some cases, medium viscosity increase more effectively makes the degradation reaction speed of some composition of very easily degrading significantly reduce, even if described concentrate has relatively low pH, (for example, approximately 1.8～approximately 3.1) are also like this.Yet, do not make the viscosity of described concentrate be increased to the degree that under 70 °F this concentrate is no longer considered to flowable fluid composition.

Term used herein " liquid concentrate " represents a kind of fluid composition, and it can be with another kind of liquid (as water-based drinkable liquid) dilution to obtain final beverage or be added into food product before being consumed.Phrase " liquid " refers to (70 °F) non-gas phase, flowable fluid composition under room temperature.Term used herein " final beverage " represents drinkable to obtain by dilution concentrate, can consume the prepared beverage of form beverage.In some respects, described concentrate is due to acidulant content and/or flavouring agent intensity and not drinkable.For example, for clear and definite term " concentration ", 75 times of concentration (i.e. " 75x ") are equal to 1 part of concentrate and add 74 parts of water (or other drinkable liquid) to obtain final beverage.In other words, when determining the suitable dilution level of liquid beverage concentrate and determining concentration thus, consider the flavor profiles of final beverage.The single part of amount that concentrate is required that provides also can be provided the extension rate of concentrate.

The cycles of concentration of liquid concentrate can be with reference to the desired level of one or more compositions in final beverage and is associated with this composition in liquid concentrate.By a kind of method, cycles of concentration can be expressed as acidulant content in final beverage.For example, the cycles of concentration of liquid beverage concentrate can be expressed as in order to obtain has 0.01-1.0 % by weight, about 0.05-approximately 0.8% in yet another aspect, and the required dilution level of final beverage of the acid range of about 0.1-approximately 0.5 % by weight (with the weighing scale of this final beverage) in yet another aspect.Sour amount in citrus flavors beverage conventionally need to be higher than the amount in other fruit-like flavour beverages.Therefore, it is approximately 0.1～approximately 0.8% that citrus flavors beverage needs acid content, approximately 0.1～approximately 0.5% final beverage, is approximately 0.1～approximately 0.5 but not the beverage of the fruit-like flavour of oranges and tangerines may need acid content in yet another aspect, in yet another aspect approximately 0.1～approximately 0.3% final beverage.

By another kind of method, cycles of concentration can be expressed as the sugariness of final beverage.For example, cycles of concentration can be expressed as the required dilution level of final beverage that obtains having the sweetness level that is equal to the beverage sweetness that contains approximately 5～approximately 25 % by weight sucrose.The Brix Scale of 1 degree is corresponding to 1 gram of sucrose in 100 grams of aqueous solutions.For example, the extension rate of beverage concentrates can be expressed as to provide in the beverage of gained and equal approximately 5～approximately 25 degree Brix Scales, approximately 8～approximately 14 degree Brix Scales in yet another aspect, and approximately 8～approximately 12 degree Brix Scale required dilution factors in yet another aspect.By this method, can comprise a certain amount of one or more sweeteners in concentrated flavour compositions, the amount of described sweetener makes beverage have the sweetness level equaling with respect to the required Brix Scale of sucrose effectively.

The viscosity of concentrate, pH and formula will depend on the extension rate of expectation at least partly.In a method, can prepare to be diluted at least 5 times to obtain the moderate concentrated product of final beverage, described final beverage can be, for example the beverage of 8 ounces.In one aspect, prepare to be diluted approximately 5～approximately 15 times to obtain the concentrate of final beverage.In this form, by Brookfield DVII+Pro viscosimeter, adopt axle S00 to measure at 20 ℃ with 50rpm, the pH of liquid concentrate is approximately 1.8～approximately 3.1, 1.8～approximately 2.9, in yet another aspect approximately 1.8～approximately 2.7, in yet another aspect approximately 1.8～approximately 2.5, and in yet another aspect approximately 1.8～approximately 2.4, in yet another aspect approximately 2.0～approximately 3.1, in yet another aspect approximately 2.0～approximately 2.9, in yet another aspect approximately 2.0～approximately 2.7, in yet another aspect approximately 2.0～approximately 2.5, and in yet another aspect approximately 2.0～approximately 2.4, and viscosity is approximately 7.5～about 100cP, approximately 10～about 100cP in yet another aspect, approximately 15～about 100cP in yet another aspect, approximately 7.5～about 50cP in yet another aspect, approximately 10～about 50cP in yet another aspect, approximately 7.5～about 20cP in yet another aspect, and approximately 10～about 20cP in yet another aspect.The stability that viscosity in required scope makes to be easy to flavoring, colouring agent, vitamin and the artificial sweetening agent of degraded under described pH effectively increases.In one aspect, described concentrate comprises and accounts for concentrate weight at least about 0.1% acidulant, approximately 0.1～approximately 15% acidulant in yet another aspect, approximately 0.5～approximately 10% acidulant in yet another aspect, approximately 0.75～approximately 10% acidulant in yet another aspect, approximately 1～approximately 10% acidulant in yet another aspect, approximately 0.75～approximately 5% acidulant in yet another aspect, and approximately 1～approximately 5% acidulant in yet another aspect.

In another method, the concentration of the height enriched product that provides can be to make final beverage have flavouring agent intensity, acidity and/or sugariness desired concn approximately 25～approximately 200 times of desired level, approximately 25～approximately 160 times in yet another aspect, approximately 50～approximately 160 times in yet another aspect, approximately 75～approximately 160 times in yet another aspect, and approximately 75～approximately 140 times in yet another aspect, this final beverage can be, for example, 8 ounces of beverages.In this form, the pH of liquid concentrate as herein described is approximately 1.8～approximately 3.1, 1.8～approximately 2.9, in yet another aspect approximately 1.8～approximately 2.7, in yet another aspect approximately 1.8～approximately 2.5, and in yet another aspect approximately 1.8～approximately 2.4, in yet another aspect approximately 2.0～approximately 3.1, in yet another aspect approximately 2.0～approximately 2.9, in yet another aspect approximately 2.0～approximately 2.7, in yet another aspect approximately 2.0～approximately 2.5, and in yet another aspect approximately 2.0～approximately 2.4, and Newtonian liquid viscosity is approximately 7.5～about 100cP, approximately 10～about 100cP in yet another aspect, approximately 7.5～about 50cP in yet another aspect, approximately 10～about 50cP in yet another aspect, approximately 7.5～about 40cP in yet another aspect, and approximately 10～about 40cP in yet another aspect.If the viscosity of concentrate is non-newtonian liquid viscosity on the contrary, this viscosity can be approximately 7.5～approximately 10, 000cP, in yet another aspect approximately 100～approximately 10, 000cP, in yet another aspect approximately 50～approximately 10, 000cP, in yet another aspect approximately 10～approximately 10, 000cP, in yet another aspect approximately 7.5～approximately 5, 000cP, approximately 7.5～about 1000cP in yet another aspect, approximately 7.5～about 500cP in yet another aspect, approximately 7.5～about 200cP in yet another aspect, approximately 7.5～about 100cP in yet another aspect, approximately 7.5～about 50cP in yet another aspect, and approximately 7.5～about 40cP in yet another aspect.By Brookfield DVII+Pro viscosimeter, adopt axle S00 at 20 ℃, to measure viscosity with 10rpm; Yet, if this machine is for high viscosity concentrate misregistration information while using axle S00, should at 20 ℃, with 10rpm, use axle S06.The stability that viscosity in required scope makes to be easy to flavoring, colouring agent, vitamin and the artificial sweetening agent of degraded under described pH effectively increases.In one aspect, concentrate comprises and accounts for concentrate weight at least about 0.5% acidulant, approximately 0.5 to approximately 60% acidulant in yet another aspect, approximately 3 to approximately 35% acidulants in yet another aspect, approximately 8 to approximately 35% acidulants in yet another aspect, approximately 8 to approximately 30% acidulants in yet another aspect, approximately 10 to approximately 30% acidulants in yet another aspect, and approximately 15 to approximately 30% acidulants in yet another aspect.

If needed, can use any edible, food stage organic or inorganic acid, such as, but not limited to: citric acid, malic acid, butanedioic acid, acetic acid, hydrochloric acid, adipic acid, tartaric acid, fumaric acid, phosphoric acid, lactic acid, SAPP, its salt and combination thereof.The selection of acidulant can be depended on the taste of the required pH of concentrate and/or the final beverage of the dilution that acidulant is given at least partly.The amount of the acidulant comprising in concentrate in yet another aspect, can be depending on sour intensity.For example, the strong acid of comparing as phosphoric acid, needs more substantial lactic acid to reduce the pH of final beverage in concentrate.

In certain methods, can in concentrate, add buffer to increase acid content under the pH of needs.For denseer product, may need to use buffer especially.Can add buffer to regulate and/or maintain the pH of concentrate to concentrate.According to the amount of the buffer using, under identical pH, the concentrate of band buffering is comparable similar does not contain significantly more acid with the concentrate of buffering.In one aspect, can include buffer in respect to the amount of acidulant content.For example, acid: the ratio of buffer can be approximately 1: 1～approximately 25,000: 1, approximately 1.25: 1～approximately 4000: 1 in yet another aspect, approximately 1.7: 1～approximately 3000: 1 in yet another aspect, and approximately 2.3: 1～approximately 250: 1 in yet another aspect.In aspect this, but compare the beverage that the identical identical concentrate of other conditions that lacks buffer of pH obtains, the concentrate of band buffering can comprise more acidulant and can be through dilution to obtain increasing because of acidulant content the final beverage of the tart flavour with enhancing.Comprise the flavor profiles in the final beverage that buffer also can be conducive to gained.

Suitable buffer comprises, for example, and any salt (for example, natrium citricum and potassium citrate) of the conjugate base of acid, gluconate, acetate, phosphate or acid.In other cases, the salt not dissociating of acid can cushion concentrate.

Can prepare concentrate to have the mobile feature of newton or non newtonian, it depends on the selection of tackifier at least partly.The concentrate with Newtonian flow feature is characterised in that its viscosity and shear rate have nothing to do.Comprise pseudoplastic behavior and shear thinning feature that some tackifier (for example xanthans) can produce concentrate.Viscosity declines and shows to occur shear thinning along with shear rate increase.

Can since adding one or more a certain amount of tackifier, obtain the viscosity increasing, the amount of described tackifier makes the viscosity of concentrate be increased to desired level effectively.For example, tackifier can be auxotype sweetener, polyalcohol, fruit juice or fruit juice concentrates, glue, gum derivative, cellulose derivative, gelatin, polysaccharide, sugar, adhesive solvent, starch or its combination.The amount of the tackifier that comprise in concentrate as herein described can depend on the required amount of viscosity of acquisition needs at least partly.

Exemplary glue comprises, for example, and xanthans, guar gum, Arabic gum, bassora gum, karaya, ghatti gum, locust bean gum, Wen Quince seed glue and tamarind gum.Exemplary polysaccharide comprises, for example, and glucan, carrageenan, furcellaran, arabogalactan, alginates, pectin and agar.Exemplary cellulose derivative comprises, for example, and carboxymethyl cellulose, hydroxypropyl methylcellulose and microcrystalline cellulose.Exemplary sugar comprises, for example foreign Asiatic plantain.Exemplary gum derivative comprises, for example, and propylene glycol alginate and LM.Also can use derived from the starch of arrowroot, corn, potato, paddy rice, sago, cassava, waxy corn and wheat and set up viscosity.

Also can increase viscosity by adding auxotype sweetener, for example, honey, sucrose, fructose, glucose, Tagatose, trehalose, galactolipin, rhamnose, cyclodextrin (as alpha-cyclodextrin, beta-schardinger dextrin-and gamma-cyclodextrin), maltodextrin are (as resistant maltodextrin, as Fibersol-2 ^tM), glucan, ribulose, threose, arabinose, wood sugar, lyxose, allose, altrose, mannose, her sugar of shutting out, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose or isomaltoketose, erythrose, deoxyribose, gulose, her sugar of shutting out, talose, Erythrulose, xylulose, psicose, turanose, cellobiose, amylopectin, gucosamine, mannosamine, fucose, glucuronic acid, gluconic acid, glucolactone, abequose, galactosamine, oligosaccharides, isomaltulose (for example, isomaltose, Isomaltotriose, panose etc.), wood oligose (for example, xylotriose, xylobiose etc.), rough gentian oligosaccharides (for example, gentiobiose, gentianose, rough gentian tetrose etc.), sorbose, nigero-oligosaccharide, para gold oligosaccharides, fucose, FOS (for example, ketose, the awake sugar of the red moss of mould etc.), maltotetraose alcohol (maltotetraol), maltotriose alcohol (maltotriol), Fructus Hordei Germinatus oligose (for example, maltotriose, maltotetraose, maltopentaose, MALTOHAXAOASE, Fructus Hordei Germinatus seven sugar etc.), lactulose, melibiose, gossypose, rhamnose, ribose, isomerization liquid sugar for example high fructose corn or starch syrup (as HFCS55, HFCS42 or HFCS90), coupling sugar, soy oligosaccharide, glucose syrup or its combination.

The sweetener comprising in concentrate can comprise high intensity sweetner or auxotype sweetener or its combination, comprises, for example Sucralose, A Siba are sweet, asccharin, Mo Natian, peptidyl high intensity sweetner (for example ), honey element (as sodium cyclamate), Momordica grosvenori, acesulfame potassium, alitame, saccharin, NHDC, honey element, N-[N-[3-(3-hydroxyl-4-methoxyphenyl) propyl group]-L-a-aspartoyl]-L-10 phenylalanine 1-methyl ester, N-[N-[3-(3-hydroxyl-4-methoxyphenyl)-3-methyl butyl]-L-a-aspartoyl]-L-Phe 1-methyl ester, N-[N-[3-(3-methoxyl group-4-hydroxyphenyl) propyl group]-L-a-aspartoyl]-L-Phe 1-methyl ester, its salt, STEVIA REBAUDIANA, steviol glycoside, as rebaudioside (rebaudioside) A (being commonly referred to " Reb A "), rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, Du Ke glucoside (dulcoside) A, Du Ke glucoside B, rubusoside, stevioside and Stevia rebaudiana two glycosides, and combination.The amount of the selection of sweetener and the sweetener of interpolation can depend at least partly the viscosity that concentrated flavour compositions is required and whether comprise sweetener as tackifier.For example, can than high intensity sweetner (as, knob is sweet) much higher amount comprises auxotype sweetener (as, sucrose), increased the viscosity of composition to obtain the sweet taste of par and higher total solids content that so sweetener produces.If needed, amount that conventionally can approximately 0.2～approximately 60% adds sweetener, conventionally adopts the lower limit of this scope more suitable, and conventionally adopt the upper limit of this scope more suitable for auxotype sweetener for high intensity sweetner.If needed, also can comprise the sweetener of other amounts.

Also can be by increasing viscosity with one or more polyalcohol additives, for example, antierythrite, maltitol, mannitol, D-sorbite, lactitol, xylitol, inositol, isomaltose, propane diols, glycerine (glycerine), 1,3-PD, threitol, galactitol, palatinose, the isomaltulose of reduction, the rough gentian oligosaccharides of the wood oligose of reduction, reduction, the malt syrup of reduction, the glucose syrup of reduction or its combination.

Concentrate also can comprise from one or more juice of fruit or vegetables or juice concentrate (as at least 4 times of concentrated products) for adding a large amount of solids.In one aspect, juice or juice concentrate can comprise, for example, coconut milk (being also commonly referred to coconut water), apple, pears, grape, orange, potato, red tangerine, lemon, bitter orange, tomato, carrot, beet, asparagus, celery, collard, spinach, pumpkin, strawberry, raspberry, banana, blueberry, mango, passionflower, peach, Lee, pawpaw and combination.If need, also can pure material form add juice or juice concentrate.

By another method, at least some water that replace concentrate with the high solvent of ratio of viscosities water also can increase the viscosity of concentrate.Following table 1 provides viscosity and the density of various solvents.The beverage concentrates that in formula, at least some water have been replaced by viscosity and the high solvent of density ratio water will cause than high viscosity/density solvent preparation more but the comparable concentrate of the every other composition that comprises par has more full-bodied concentrate.

The roughly physical property of various solvents under table 1. room temperature

Liquid	Viscosity (cP)	Density (g/cc)
			Water	1	1.00
Ethanol	1	0.79
			1,3-PD	52	1.06
Propane diols	56	1.04
			Glycerine	1200	1.26
Glyceryl triacetate	25	1.16

Find that tackifier must not exert an influence effectively to increase to the amount of main body in concentrate (freedom) solvent the stability of composition.For example, find that xanthans does not affect the amount of main body solvent in concentrate, but increase viscosity, also increase the easily stability of degraded composition simultaneously.Yet, if needed, can be by including water binding constituents in, for example, as carbohydrate (sugar), fiber, protein and hydrocolloid obtain the viscosity of increase.Including water binding constituents in can be by reducing water activity and increasing the speed that viscosity effectively slows down reaction.For example, effective combining main body (freedom) solvent and by increase viscosity and reduce water activity and cause diffusion rate to reduce of sugar.Having observed this method can be as the means that slow down the oxidation rate of flavouring agent (comprising for example lemon oil).When with not sugary and replace property to increase sweet beverage relatively time with high-potency sweetener, find that sugary beverage concentrates slows down the speed of acid catalyzed hydrolysis and oxidation.Therefore, by the amount that reduces main body solvent in conjunction with component to concentrate interpolation water, can slow down by increasing viscosity and reduction water activity the speed of diffusion dependent response.Advantageously, the reduction of main body water content also causes the minimizing of water activity, and it can improve the microbial stability of concentrate.

In concentrate, the amount of water is generally approximately 40%～approximately 98%.In one aspect, comprise approximately 40%～approximately 90% water.In yet another aspect, comprise approximately 40%～approximately 80% water.

Liquid concentrate as herein described can comprise one or more flavorings.Conventionally comprise approximately 0.5%～approximately 40% flavoring.The flavoring can be used in liquid concentrate as herein described can comprise, for example, liquid quelite (comprises, for example, the flavoring containing alcohol (for example, contains ethanol, propane diols, 1, the flavoring of ammediol, glycerine and combination thereof) and flavor emulsion (for example, nanoemulsions and microemulsion)) and the flavoring of powdered (comprise, for example, that extrude, spray-dired, that reunite, flavoring freeze-drying and that seal).Flavoring can be also the form of extract, as fruit extract.Flavoring can be used separately or with the various concentrates that are used in combination to obtain having desired taste overview.

Can use multiple commercially available flavoring, those that sell as International Perfume & Essence Co. of the Qi Huadun company (Givaudan) by Cincinnati, Ohio and New Jersey Dayton.Can comprise and account for concentrate weight approximately 0.1%～approximately 40%, in yet another aspect approximately 0.5%～approximately 40%, in yet another aspect approximately 1%～approximately 30%, and approximately 5～approximately 20% flavoring in yet another aspect.In some respects, the accurate amount of the flavoring comprising in composition can change, described in be changed to the concentration of crucial flavouring agent in the cycles of concentration of small part based on concentrate, flavoring and the desired taste overview of the final beverage prepared by this concentrate.Conventionally, in concentrate, can comprise than containing the flavoring of alcohol and few extrude and the spray-dired flavoring of the amount of flavor emulsion because extrude conventionally comprise the crucial flavouring agent of larger percentage with spray-dired flavoring.The exemplary formulations of flavoring is provided in following table 2.Certainly, if needed, also can use the flavoring of other formulas.

Table 2: exemplary flavoring formula

Many flavorings comprise one or more non-aqueous liquids, normally the form of propane diols or ethanol.While comprising this class flavoring in concentrate as herein described, the non-aqueous liquid content that comprises flavoring in the calculating of total NAL content of concentrate.For example, if flavoring has 80% propane diols, and in concentrate, comprise this flavoring of 30% amount, flavoring has been contributed 24% propane diols to total non-aqueous liquid content of concentrate.

That extrudes comprises a high proportion of crucial flavouring agent and carrier conventionally with spray-dired flavoring, as corn-syrup solids, maltodextrin, Arabic gum, starch and sugared solid.If needed, the flavoring of extruding also can comprise alcohol and emulsifying agent in a small amount.Flavor emulsion also can comprise carrier, for example starch.In one aspect, flavor emulsion does not comprise alcohol.In other respects, flavor emulsion can comprise low-level alcohol (for example, propane diols, 1,3-PD and ethanol).Can use numerous emulsifiers, such as, but be not limited to acetic acid isobutyric acid sucrose and lecithin, and can comprise emulsion stabilizer, such as, but not limited to gum arabic.Microemulsion conventionally comprises the crucial flavouring agent of higher concentration and conventionally can comprise lower than the amount of other flavor emulsion.

In yet another aspect, in concentrated composition, also can comprise multiple different flavor emulsion.Suitable flavor emulsion comprises, for example, and from lemon, orange oil lemonade, lemon oil lemonade, pink lemonade, fragrance of a flower lemonade, orange, grape fruit, grape fruit punch and the bitter orange of the Qi Huadun company of Cincinnati, Ohio.Certainly, if needed, other flavor emulsion or emulsion type be can use, nanoemulsions or microemulsion comprised.

In yet another aspect, in concentrated composition, also can comprise multiple different from alcohol flavoring.In commercially available flavoring, conventional alcohols comprises the compound with one or more oh groups, comprises ethanol and propane diols, although can use other kinds if desired.If needed, flavoring also can comprise 1,3-PD.Suitable comprises containing alcohol flavoring, for example, and lemon, bitter orange, Cranberry, apple, watermelon strawberry, pomegranate, berry, cherry, peach, passionflower, mango, nut, Bai Taocha, sweet tea and combination thereof.For example, flavoring from business local flavor mill comprises, for example, lemon bitter orange (Lemon Lime) from the International Perfume & Essence Co. in New York, New York, Cranberry apple (Cranberry Apple), strawberry watermelon (Strawberry Watermelon), pomegranate berry (Pomegranate Berry), peach mango (Peach Mango), Bai Taocha (White Peach Tea) and sweet tea (Tea Sweet), and from peach passionflower (Peach Passionfruit) and the torrid zone (Tropical) of the Fen meter company (Firmenich Inc.) in Plain city, New Jersey.If need, also can use other to contain alcohol flavoring.

The flavoring that also can comprise in yet another aspect, various powders in concentrate.The form of the flavoring of powdered is not subject to specific limited and can comprises, for example, and flavoring spray-dired, agglomerating, that extrude, freeze-drying and that seal.The flavoring of suitable powdered comprises, for example, from the natural and artificial tropical nut (Natural & Artificial Tropical Punch) of the Qi Huadun company of Cincinnati, Ohio, from the natural and artificial orange (Natural & Artificial Orange) of the Xi Laisi company (Symrise) of New Jersey Tai Tebolu, and from the natural lemon (Natural Lemon) of the Fen meter company in Plain city, New Jersey.If needed, also can use the flavoring of other powdered.

In certain methods, can comprise acidulant and flavoring at least about 0.1: 1 ratio,, " at least " represent that acidulant is increasing with respect to the amount of flavoring, this ratio is at least about 0.5: 1 in yet another aspect, this ratio is at least about 1: 1 in yet another aspect, and this ratio is at least about 1.5: 1 in yet another aspect, and this ratio is at least about 2: 1 in yet another aspect.

If needed, liquid concentrate also can comprise salt, anticorrisive agent, tackifier, surfactant, stimulus, antioxidant, caffeine, electrolyte (comprising salt), nutrients (for example, vitamin and mineral matter), stabilizing agent, glue etc.If needed, can comprise anticorrisive agent, such as EDTA, Sodium Benzoate, potassium sorbate, sodium hexametaphosphate, lactobacillus peptide, natamycin, polylysine etc., but conventionally also nonessential for storage stability due to the water content compared with low.Can in concentrate, add salt so that electrolyte to be provided, it needs especially in sports type or healthy beverage.Exemplary salt comprises, for example, and natrium citricum, sodium dihydrogen phosphate, potassium chloride, magnesium chloride, sodium chloride, calcium chloride etc. and combination thereof.For example, can the nutrient source of mineral matter be provided or cushion for pH with sodium lactate or other salt.By a method, can comprise the additional component of any combination and any amount, as long as reach required pH and viscosity and keep the solubility of all the other compositions.The amount of the extra composition comprising also can be depending on the ability of dissolving or disperseing this composition in concentrate.

flavor stability

Concentrate as herein described provides the flavor stability of enhancing, and it is useful especially for the extremely unsettled composition of acidity.In certain methods, " flavor stability of enhancing " and " avoiding the remarkable degraded of flavouring agent " represent that concentrate as herein described at room temperature stores over having from amount due to tackifier different concentrate that more low viscous other conditions are identical after the storage life of product and compare and retain more flavouring agent.In additive method, " flavor stability of enhancing " and " avoiding the remarkable degraded of flavouring agent " is illustrated in the airtight container under 70 °F and stores at least about 3 months, in yet another aspect at least about 6 months, and in yet another aspect at least about 9 months, and during in yet another aspect at least about 12 months, in concentrate, almost do not have flavor variations or peculiar smell to produce.If composition is light sensitivity, container should be lighttight.For example, can produce by skilled local flavor expert group analysis flavor variations or peculiar smell, described analysis obtains beverage by dilution concentrate and itself and beverage or concentrate by preparing except fresh preparation (that is, storing in airtight container in 24 hours and the at room temperature) concentrate that other conditions are identical in addition is relatively carried out.By another method, can analyze flavor variations or peculiar smell produces by skilled local flavor expert group, described analysis by dilution concentrate obtain beverage and by its with under freezing state in airtight container storage run through storage life and before test, be engraved on beverage prepared by the identical concentrate (preferably from like products batch) that thaws under room temperature and relatively carry out.Concentrate can 10 graduation evaluate, " 1 " minute represents to think identical with contrast, " 2-5 " minute is different from slightly/moderate of contrast, and " surpassing 5 " minute be with contrast between there is unacceptable difference.Reach 5 minutes or lower mark, the concentrate of 4 minutes or lower mark will be considered to have acceptable flavor stability in yet another aspect.Also can adopt analytical method to measure whether flavouring agent is oxidized or rotten, described analytical method comprises, for example, and gas-chromatography, mass spectrum and HPLC.

pigment and vitamin stability

In degradation process, for example comprise, in the situation of brown stain (, vitamin C), concentrate as herein described makes pigment composition and other compositions have the stability of enhancing." the avoiding remarkable degraded " of with regard to pigment and vitamin, using is herein defined as in 70 °F of lower seal containers and stores at least about 3 months, in yet another aspect at least about 6 months, and in yet another aspect at least about 9 months, and in yet another aspect at least about during 12 months, L* value based on Hunter instrument L*a*b colorimetric card change lower than approximately 5% variation, in yet another aspect lower than approximately 10% variation, in yet another aspect lower than approximately 15% variation, and in yet another aspect lower than approximately 20% variation.If composition is photosensitive, container should be lighttight.In an exemplary method, the like products storing and at once at room temperature thaw before the test product of same batch (preferably from) can be compared under 70 °F after storing product after 3 months and producing under cryogenic temperature.

If needed, pigment can comprise artificial color, natural colouring matter or its combination, and can 0～approximately 15%, in yet another aspect approximately 0.001～10%, in yet another aspect approximately 0.005～5%, and approximately 0.005～1% scope is included in yet another aspect.In using the preparation of natural colouring matter, need the pigment of higher weight percentage to obtain required color feature.Exemplary pigment comprises natural beet juice powder, beet red and roucou.

Compare with the concentrate composition with more low viscous other conditional likelihoods, find that the stability of pigment (especially natural colouring matter) can be enhanced in the preparation of increase viscosity provided herein.The stability of pigment can be come quantitatively according to tolerance on Hunter instrument L*a*b colorimetric card.L*a*b scale is described the color of sample with three look variable formats." L " scale represents the tone of sample on 0-100 scale, and value is that 100 representatives whites are worth is 0 to represent black." a " scale is the tolerance to the relative quantity of the green glow of sample reflection or ruddiness, and " a " value increases " a " value for the increase of negative indication green intensity for just representing red color intensity." b " scale is the tolerance to the relative quantity of the blue light of sample reflection or gold-tinted, and on the occasion of representing yellow strength increase, negative value represents that blue intensities increases.Dissimilar pigment is conventionally with the degraded of different speed, still, for example, the stability of specific pigment after can analyzing concentrate as herein described and comparing at room temperature a period of time with the concentrate with the identical preparation of more low viscous other conditions.

Also can measure by this way ascorbic stability.As more detailed description hereinafter, known vitamin C (ascorbic acid) is time degraded brown stain in being dissolved in acid solution.Therefore, can on Hunter instrument L*a*b colorimetric card, record the generation of brown stain, especially as represented in the reduction of L* value.If need, also can measure ascorbic stability by titration.

including in F&B

Also concentrate as herein described can be added in drinkable liquid to form the beverage with local flavor.In some respects, described concentrate can be not drinkable (as due to high acid content and flavouring agent intensity and can not quote).For example, can make water, particle, carbonated water, tea, coffee, Seltzer, soda water etc. there is local flavor with described beverage concentrates, and it also can be for strengthening the local flavor of juice.In one aspect, can use beverage concentrates to make alcoholic beverage (include but not limited to champagne, light sparkling wine with local flavor, execute Blitz wine, cocktail or martini etc.) there is local flavor.

Concentrate as herein described can be combined so that food product has local flavor with multiple food product.For example, can use concentrate as herein described to make many kinds of solids, semisolid or liquid food products have local flavor, described food product includes but not limited to that oatmeal, cereal, Yoghourt, the clear Yoghourt of demulsification, farmer's cheese, cream cheese, frost, salad dressing, sauce and dessert are as ice cream, sherbet, sherbet and Italian ice.Those skilled in the art can easily determine the suitable ratio of beverage concentrates and food product or beverage.

packing

In one aspect, can in this container, pack according to required umber in container the liquid beverage concentrate of various amounts.For example, the concentrated product of height can be compared with little amount packing and the transportation umber identical with more low concentrated product in larger packing still.For example, the highly concentrated product of amount packing of concentrate that can approximately 0.5～approximately 0.6 ounce, in one aspect of the method with approximately 1～approximately 4 ounce, and with approximately 1～approximately 2 ounce, carry out described packing in yet another aspect, described amount is enough prepared the band flavor beverage at least about 10 parts 8 ounces.Can pack relatively large more low concentrated product, according to appointment 10～approximately 30 ounces with preparation at least about the band flavor beverage of 10 parts 8 ounces.Certainly, also can pack as required larger or less amount.

Advantage and the embodiment of liquid concentrate as herein described are further described by following embodiment; Yet, concrete condition, procedure of processing, material and the amount thereof in these embodiment, listed, and other conditions and details should not be construed as composition as herein described and method are formed to restriction improperly.Unless otherwise indicated, all percentages in the application all by weight.

Embodiment

Following embodiment further illustrates the various features of concentrate as herein described, but is not intended to limit the scope of claims.

Embodiment 1

This embodiment proof does not have or does not almost have influential glue class to increase viscosity by adding to the volume of the main body solvent in composition, delays the degradation rate of natural colouring matter.Contrast and laboratory sample, by the formula preparation providing in table 3, then store under 70 °F in without luminous environment.

Table 3

At the 1st, 4,5 and 6 days, test the L*a*b value of each sample and itself and each sample is compared in the L*a*b of 0 time point value." a " value of control sample and the variation percentage of Δ-E value and " a " of laboratory sample value and Δ-E value are relatively.The results are shown in following table 4.

Discovery is after the storage of 6 days, and " a " value of control sample is down to 4.59 from 10.3, and " a " value of laboratory sample is only down to 6.28 with slower speed from 11.11.

In laboratory sample, compared with the Pigment degradation of slow rate, be owing to comprising xanthans and causing concentrate viscosity to increase.Do not think the variation owing to the amount of water activity or main body solvent (that is the amount of the solvent that, diffusion component can be used) compared with the Pigment degradation of slow rate.

In addition, the L*a*b value of control sample and those values of laboratory sample 1-6 days every days, have been compared.The results are shown in following table 5.

As shown in table 5, between initial (the 0th day) and the sample of the 1st day, there is no significant difference.More specifically, Δ-E value is lower than 1 and be respectively 0.68 and 0.92.At the 4th day, the difference between contrast and laboratory sample was significant.Particularly, Δ-E value is 1.06.The conspicuousness of Δ-E value increases gradually and at the 5th day and the 6th day, Δ-E value was respectively 1.41 and 1.81.This shows in the time of the 4th, 5 and 6 days, 1.28% xanthans sample with contrast that visually there were significant differences.Δ-E value surpasses 1 expression bore hole can observe two optical difference between sample.

In a word, observe after the 1st day, the degradation rate of control sample is significantly higher than the degradation rate of laboratory sample.Although it is similar also to observe the initial degradationrate of control sample and laboratory sample, to compare with the degradation rate of laboratory sample, the degradation rate of control sample is significantly along with the time becomes faster.

Xanthans is because its HMW and its low degree of branching have high polymer volume ratio (Rv).The water that the high Rv ratio of xanthans can " be captured " chemically or physically not be combined with xanthans, this represents the water in " spinning ", the xanthans of solvation can be freely in conjunction with other chemicals or molecule in " spinning " glue.Rv is that polymer volume is than (Rv=V _space/ V _polymer).

The solution of initial supposition " capturing " should have the diffusion identical outside effective volume with it in effective volume.Find that xanthans is not directly in conjunction with water and other solvation components, and increase viscosity and do not reduce water activity.Discovery is containing with not substantially the same containing the amount of " main body " (freedom) water in the sample of xanthans, and xanthans seems only in conjunction with water direct-connected with it.This has caused the minimum of the amount of " main body " water in solution to reduce the marked change that still causes viscosity.

At red beet juice powder, as in the situation of natural colorant, suppose and containing or containing colouring agent in the solution of xanthans, should not degrade with identical speed.Proposing this hypothesis is because acid and pigment free diffusing in " capturing " volume.Yet, as mentioned above, find surprisingly when when not containing the sample comparison of xanthans the slowed down degradation rate of colouring agent of xanthans.

Embodiment 2

In this embodiment, do not proved by " main body " solvent volume not almost being with or without with some the solvent of the more high viscosity of impact and replaced the solvent (water) of part to slow down the oxidation rate of lemon flavouring agent.

The beverage concentrates of preparation lemon local flavor contains following solvent system: (1) water, (2) water and ethanol, or (3) water and propane diols.By sensation expert group, observe the speed of the oxidation of lemon flavouring agent and hydrolysis.The formula of concentrate is shown in following table 6 and 7.

Table 6. is used the formula of the concentrated flavor composition with low water content of propane diols

Table 7. is used the formula of the concentrated flavor composition with low water content of ethanol.

Discovery is slowing down on degradation rate, and the solvent system performance of the mixture of moisture/ethanol or water/propane diols is better than single aqueous solvent system.When solvent system contains less water and more ethanol or propane diols, the degree of superior performance strengthens.Also the performance of finding water and propylene glycol solvent system is better than water and ethanol system, especially reduced water content and alternative by ethanol or propane diols in these solvent systems.

Therefore, the sour amount that seems to add propane diols or ethanol to cause dissociate in the lower beverage concentrates of water content reduces, and this has reduced the hydrionic amount that may cause acid catalyzed flavouring agent hydrolysis effectively.

The minor effect of observing is how the increase of viscosity reduces acid catalyzed hydrolysis and oxidation rate.In whole 3 systems, there is the main body solvent of substantially the same amount.More specifically, no matter whether system comprises water, ethanol or propane diols, has the unconjugated solvent of about same amount, and beverage ingredient can therefrom spread.This minor effect has seemed to surpass the effect of dissociating of ethanol and propane diols restriction acid and has discussed with reference to following table 8.

PH and the viscosity of the low water lemon of table 8. concentrate in ethanol and propane diols

* use Brookfield DV-II+Pro viscosimeter, axle #SOO@500rpm reads viscosity.

As above shown in table 8,5% water and ethanol sample have higher pH than 5% water and propane diols sample.If the restriction of hydrolysis and oxidation rate is only depended on to dissociating of acid, has expected that the performance of ethanol sample can be better than propane diols sample.Yet, observe 5%, 10% and 15% water and propane diols sample and there is longer storage life than 5%, 10% and 15% water and ethanol sample.Superior seemingly because the viscosity of propane diols sample is significantly higher than ethanol sample in this performance.For example, the viscosity of 5% water and ethanol sample and 5% water and propane diols sample is respectively 5.30cP and 155.00cP.

Embodiment 3

The water that this embodiment proof reduces water activity (amount of " main body " solvent) by interpolations and increases viscosity slows down acid catalyzed flavouring agent in conjunction with component and is hydrolyzed and is oxidized.

The beverage concentrates of preparing 2 7X according to the formula of following table 9: (1) contrast, it comprises lemon flavouring agent, Sucralose in relevant part, but there is no sucrose; (2) laboratory sample, it comprises lemon flavouring agent and sucrose (but there is no Sucralose) in relevant part.

Table 9. liquid beverage concentrate formula

Observe to have after storing 4 weeks compared with the control sample of low viscosity and higher water activity under 90 °F and be oxidized to unacceptable level.On the contrary, the laboratory sample that has viscosity higher and a lower water activity is not oxidized to thinking unacceptable level store 12 weeks under 90 °F after.Meanwhile, it should be noted that laboratory sample compares control sample and have compared with high acid concentration and lower pH, it estimates to increase the speed of degraded originally.Use subsequently each sample to obtain beverage by dilute 1 part of concentrate in 6 parts of water.

Although when when comparing, laboratory sample has the active and higher viscosity of lower water simultaneously, the reduction of water activity is not considered to enough cause oxidation rate to reduce.Those skilled in the art are known under 0.895 left and right or higher water activity, such as the speed of the chemical reaction of lipid oxidation and non-enzymatic browning, significantly do not reduce.The speed of known chemical reaction extremely approximately just significantly slows down below 0.7 at water activity decreased.Therefore, seemingly owing to adding the increase of viscosity of sucrose rather than the reduction that water activity decreased causes lemon flavouring agent oxidation rate.

Embodiment 4

The viscosity that this embodiment proof can be dissolved ascorbic solution by increases slow down that (1) vitamin C is degraded and (2) owing to the speed of ascorbic brown stain.By adding glue or adding main body sweetener, as obtaining viscosity, sucrose increases.All samples in this embodiment, by preparing at 70 °F of lower stirred samples, then stores under 70 °F in unglazed environment.

Known vitamin C (ascorbic acid) is time degraded brown stain in being dissolved in acid solution.Think that the vitamin C product of early stage decomposition still has function.Different from other vitamin for fortified beverage, vitamin C can make beverage brown stain and not lose all functions.Therefore, evaluate the suitable method that vitamin C function in the storage life of beverage is seemingly evaluated in ascorbic brown stain.

A part:

In the first of experiment, the sample of preparing the C that is deficient in vitamin according to following table 10 does not have seldom even do not have brown stain to occur in ascorbic situation to be presented at.Sample is prepared sample by stirring and prepare under 70 °F, then under 70 °F, in unglazed environment, stores.Use Brookfield viscosimeter to adopt axle #S00 at 20 ℃, to measure viscosity with 10rpm.

Table 10: the composition of contrast and variant sample.

After storing 8 months, measure the L*a*b value of three samples.L*a*b value based on table 11, finds the brown stain that xanthans, citric acid, Sucralose, malic acid, acesulfame potassium and the long-term solvation of potassium sorbate in water produce inapparent amount at the most.

Table 11: contrast and the composition of variant sample store the L*a*b value after 8 months in without luminous environment under 70F.

B part:

In the second portion of experiment, according to following table 12 preparations, comprise ascorbic sample.Use Brookfield DV-II+Pro viscosimeter with 10rpm, under 50rpm, to measure viscosity by axle #SOO.At 20 ℃, undiluted concentrated sample is carried out to pH and viscosity measurement.

While storing the 0th, 4,8 and 11 weeks in without luminous environment under 70 °F, measure remaining ascorbic percentage in contrast and laboratory sample.Before measurement water by Sample Dilution to the ascorbic expectation level of 150ppm.Result is as shown in table 13 below.

Table 13: the ascorbic percentage of residue after storing

Discovery adds xanthans or glucose to slow down the rotten speed of vitamin C between the storage life of the 11st week.Discovery is after storing 11 weeks, and control sample has about productive rate of 83%, and by contrast, variant 1 (0.08% xanthans), variant 3 (0.32% xanthans) and variant 5 (20% glucose) productive rate are respectively 89%, 87% and 85%.

Therefore, in laboratory sample, comprising xanthans or glucose causes rotten the slowing down of speed of vitamin C to seem to change owing to viscosity.As above shown in table 12, comprise the pH that xanthans or glucose do not affect any sample.

In addition, following table 14 provides the L*a*b value of contrast and laboratory sample (undiluted conc forms).

Table 14: the L*a*b value of contrast and laboratory sample after storing 0,4,5,6,7,9 and 11 week.

Find that interpolation xanthans or glucose have slowed down the brown stain speed of vitamin C between the storage life of 11 weeks.From upper table 11, in listed L*a*b value, known xanthans, citric acid, Sucralose, malic acid, acesulfame potassium and the long-term solvation of potassium sorbate in water cause the brown stain of inapparent amount at the most, and remaining vitamin C is the most likely reason of brown stain.

After the storage of 11 weeks, the L*a*b value of contrast is respectively 68.14,27 and 92.23, at their initial value of 0 time point, is respectively 99.22 ,-0.08 and 0.53.Discovery is after the storage of 11 weeks, and the L*a*b value of variant 1 (0.08% xanthans) is respectively 75.14,17.82 and 83.2, at their initial value of 0 time point, is respectively 99.02 ,-0.04 and 0.66.Between contrast and variant 1, the difference of L*a*b value is respectively 7.00,9.18 and 9.03, and it is limpider than contrast, yellow less and red less corresponding to variant 1.

After the storage of 11 weeks, between contrast and variant 3 (0.32% xanthans), the difference of L*a*b value is respectively 8.25,11.32 and 12.20, and it is limpider than contrast, yellow less and red less corresponding to variant 3.

After the storage of 11 weeks, between contrast and variant 5 (20% glucose), the difference of L*a*b value is respectively 12.81,16.10 and 22.20, and it is limpider than contrast, yellow less and red less corresponding to variant 5.

After the storage of 11 weeks, the L*a*b value of variant 2 (0.08% xanthans and EDTA) is respectively 87.65,3.33 and 52.Difference containing L*a*b value between the contrast of EDTA and variant 2 is respectively 6.07,6.51 and 18.28, and it is limpider than the contrast containing EDTA corresponding to variant 2, yellow is less and red less.

After the storage of 11 weeks, containing the difference of L*a*b value between the contrast of EDTA and variant 4 (0.32% xanthans and EDTA), be respectively 4.30,5.37 and 15.48, it is limpider than contrast corresponding to variant 4, yellow is less and red less.

After the storage of 11 weeks, containing the difference of L*a*b value between the contrast of EDTA and variant 6 (20% glucose and EDTA), be respectively 4.94,4.82 and 13.86, it is limpider than contrast corresponding to variant 6, yellow is less and red less.

The brown stain that the L*a*b value proof variant sample of variant 1-6 occurs is less than contrast.Therefore, in laboratory sample, comprising xanthans or glucose causes vitamin C brown stain speed to slow down seeming to change owing to viscosity.Xanthans and glucose needn't comprise EDTA to slow down ascorbic brown stain speed, but observe coupling effect.EDTA, glucose or xanthans effectively slow down separately the speed of brown stain separately, but comprise the speed that EDTA and xanthans or glucose can slow down brown stain more significantly.

Embodiment 5

This embodiment proof makes the water that the viscosity of beverage concentrates solution increases slow down in conjunction with component (coconut water concentrate) speed that flavouring agent is rotten and be oxidized by interpolation.Coconut milk extracts and can further concentrate by removing water and removing possibly fiber from coconut.Coconut water does not extract (this is called coconut milk) from coconut meat.Coconut water be in coconut independently, unconjugated water.This composition can be buied from many fruit juice suppliers.

According to the formula in following table 15, prepare 2 90X concentrates.Use Brookfield DV-II+Pro viscosimeter with 10rpm, to measure viscosity by axle #SOO.At 20 ℃, to undiluted, concentrated sample carries out pH and viscosity measurement.The concentrate of storing the drinks under 70 °F and 90 °F.

Table 15: composition and pH and the viscosity of contrast and laboratory sample

Before You expert group analyzes beverage, dilution concentrate (1 part of concentrate to 89 part water) is to prepare beverage.The sample storing under tasting 70 °F and 90 °F in the 6th, 8,10 and 12 weeks.In addition, also the 5th, 7 with within 9 months, taste the sample storing under 70 °F.Minimum 5 experts have compared flavouring agent oxidation and rotten difference degree.Sample is all tasted by Blind Test, and by contrast and the difference degree and they self of laboratory sample, sample freezing at 0 time point and that thaw before test compares.The scoring of difference degree is as follows: 1=indifference; The acceptable difference of 2-5=; And the unacceptable difference of 6-10=.The results are shown in following table 16.

Observe and under 90 °F, store 12 Zhou Houhe and store after 9 months under 70 °F, in the laboratory sample that contains coconut water concentrate, occur the rotten and oxidation of less flavouring agent.

Table 16: store 12 weeks and store the contrast of 9 months and the difference degree of laboratory sample under 90 °F under 70 °F

As above table institute proves, comprises coconut water concentrate and slow down flavouring agent speed rotten and oxidation and seem to change owing to viscosity in laboratory sample.

Embodiment 6

This embodiment proof is when adding beverage concentrates with different usage levels, and how xanthans and fructose affect viscosity.Between a plurality of axle speed, measure viscosity to distinguish non newtonian solution and newton's solution.Formula according to following table 17 is prepared sample.Use Brookfield DV-II+Pro viscosimeter to measure viscosity and the pH (table 18) of sample.At 20 ℃, to undiluted, concentrated sample carries out pH and viscosity measurement.

The contrast of table 17:120X beverage concentrates and the composition of laboratory sample.

Table 18: the viscosity of contrast and laboratory sample

Therefore, in beverage concentrates, comprise the viscosity that fructose or xanthans have increased solution.

About the details of formula, above-mentioned explanation is not intended to represent unique form of concentrate and method.Unless otherwise indicated, percentage as herein described by weight.Variation in form and part ratio, and the replacement being equal to is also because the situation that may advantageously propose or express is taken into account.Similarly, although described concentrate and method in conjunction with concrete embodiment herein, according to aforesaid explanation, much substituting, improveing and changing is that those skilled in the art can be obvious.

Claims

1. the liquid beverage concentrate with local flavor with approximately 1.8～approximately 3.1 pH, described concentrate comprises:

Approximately 0.1%～approximately 15% acidulant;

Approximately 0.1%～approximately 40% flavoring; With

The tackifier of effective dose, to obtain adopting the viscosity of approximately 7.5cP～about 100cP that Brookfield viscosimeter records with 50rpm by axle S00 at 20 ℃,

Wherein said concentrate has finite concentration, thereby when the ratio with approximately 1: 5～approximately 1: 15 obtains beverage with drinkable liquid dilution, described concentrate accounts for the acid of described beverage approximately 0.01～0.8 % by weight.

2. the liquid beverage concentrate with local flavor as claimed in claim 1, is characterized in that, described concentrate also comprises approximately 40%～approximately 98% water.

3. the liquid beverage concentrate with local flavor as claimed in claim 1 or 2, is characterized in that, described concentrate has the Brookfield of employing viscosimeter and by axle S00, with 50rpm, at 20 ℃, is measured as the viscosity of about 7.5cP～about 50cP.

4. the liquid beverage concentrate with local flavor as described in any one in claim 1-3, is characterized in that, described concentrate has the viscosity that adopts approximately 7.5cP～about 20cP that Brookfield viscosimeter records with 50rpm by axle S00 at 20 ℃.

5. the liquid beverage concentrate with local flavor as described in any one in claim 1-4, is characterized in that, the pH of described concentrate is approximately 1.8～approximately 2.7.

6. the liquid beverage concentrate with local flavor as described in any one in claim 1-5, is characterized in that, the pH of described concentrate is approximately 1.8～approximately 2.5.

7. the liquid beverage concentrate with local flavor as described in any one in claim 1-6, is characterized in that, described flavoring comprises at least one in terpenes, terpenol, aldehyde, sesquiterpene, terpenoid or its combination.

8. the liquid beverage concentrate with local flavor as described in any one in claim 1-7, it is characterized in that, described concentrate also comprises the composition that is selected from lower group: beet red, annatto, red beet juice powder, vitamin A, vitamin C, vitamin E and combination thereof.

9. the liquid beverage concentrate with local flavor as described in any one in claim 1-8, it is characterized in that, described acidulant is selected from lower group: citric acid, malic acid, butanedioic acid, acetic acid, hydrochloric acid, adipic acid, tartaric acid, fumaric acid, phosphoric acid, lactic acid, SAPP, its salt and combination thereof.

10. as claimed in any one of claims 1-9 wherein with the liquid beverage concentrate of local flavor, it is characterized in that, described flavoring comprises crucial flavouring agent, and described acidulant and crucial flavouring agent provide with the ratio of approximately 1: 2～approximately 10000: 1.

11. liquid beverage concentrates with local flavor as described in any one in claim 1-10, is characterized in that, described acidulant and crucial flavouring agent provide with the ratio of approximately 1: 1～approximately 4000: 1.

12. 1 kinds of liquid beverage concentrates with local flavor with approximately 1.8～approximately 3.1 pH, described concentrate comprises:

Approximately 3%～approximately 60% acidulant;

Approximately 0.5%～approximately 40% flavoring; With

The tackifier of effective dose, with the Newtonian liquid viscosity of approximately 7.5cP～about 100cP or the non-newtonian liquid viscosity of approximately 7.5cP～about 10000cP that employing axle S00 records at 20 ℃ with 10rpm that obtains adopting axle S00 to record at 20 ℃ with 10rpm,

Wherein said concentrate has finite concentration, thereby when the ratio with approximately 1: 50～approximately 1: 160 obtains beverage with drinkable liquid dilution, described concentrate accounts for the acid of described beverage approximately 0.01～0.8 % by weight.

The 13. liquid beverage concentrates with local flavor as claimed in claim 12, is characterized in that, described concentrate also comprises approximately 40%～approximately 90% water.

14. liquid beverage concentrates with local flavor as described in claim 12 or 13, it is characterized in that, described concentrate has the Newtonian liquid viscosity of approximately 7.5cP～about 50cP or the non-newtonian liquid viscosity of 7.5cP～about 5000cP that employing axle S00 records at 20 ℃ with 10rpm that adopts axle S00 to record at 20 ℃ with 10rpm.

15. liquid beverage concentrates with local flavor as described in any one in claim 12-14, it is characterized in that, described concentrate has the Newtonian liquid viscosity of approximately 7.5cP～about 40cP or the non-newtonian liquid viscosity of approximately 7.5cP～about 1000cP that employing axle S00 records at 20 ℃ with 10rpm that adopts axle S00 to record at 20 ℃ with 10rpm.

16. liquid beverage concentrates with local flavor as described in any one in claim 12-15, is characterized in that, the pH of described concentrate is approximately 1.8～approximately 2.7.

17. liquid beverage concentrates with local flavor as described in any one in claim 12-16, is characterized in that, the pH of described concentrate is approximately 1.8～approximately 2.5.

18. liquid beverage concentrates with local flavor as described in any one in claim 12-17, is characterized in that, described flavoring comprises at least one in terpenes, terpenol, aldehyde, sesquiterpene, terpenoid or its combination.

19. liquid beverage concentrates with local flavor as described in any one in claim 12-18, it is characterized in that, described concentrate also comprises the composition that is selected from lower group: beet red, annatto, red beet juice powder, vitamin A, vitamin C, vitamin E and combination thereof.

20. liquid beverage concentrates with local flavor as described in any one in claim 12-19, it is characterized in that, described acidulant is selected from lower group: citric acid, malic acid, butanedioic acid, acetic acid, hydrochloric acid, adipic acid, tartaric acid, fumaric acid, phosphoric acid, lactic acid, SAPP, its salt and combination thereof.

21. liquid beverage concentrates with local flavor as described in any one in claim 11-20, is characterized in that, described flavoring comprises crucial flavouring agent, and described acidulant and crucial flavouring agent provide with the ratio of approximately 1: 2～approximately 10000: 1.

22. liquid beverage concentrates with local flavor as described in any one in claim 12-21, is characterized in that, described acidulant and crucial flavouring agent provide with the ratio of approximately 1: 1～approximately 4000: 1.

23. liquid beverage concentrates with local flavor as described in any one in claim 12-22, is characterized in that, described concentrate also comprises approximately 0.5%～approximately 10.0% buffer.