CN115517327A

CN115517327A - Compound stabilizer for improving gas retention of carbonated beverage and application thereof

Info

Publication number: CN115517327A
Application number: CN202211044988.2A
Authority: CN
Inventors: 黄斌; 吴伟都; 张丽; 黄丹妮; 赵益臻; 李言郡; 成官哲; 朱耘; 崔砾砾; 傅强; 张妍
Original assignee: Hangzhou Wahaha Group Co Ltd; HANGZHOU WAHAHA TECHNOLOGY CO LTD
Current assignee: Hangzhou Wahaha Group Co Ltd; HANGZHOU WAHAHA TECHNOLOGY CO LTD
Priority date: 2022-08-25
Filing date: 2022-08-25
Publication date: 2022-12-27
Anticipated expiration: 2042-08-25
Also published as: CN115517327B

Abstract

The invention belongs to the field of carbonated beverage processing, and relates to a compound stabilizer for improving the gas retention of carbonated beverages, which comprises a thickening agent and a defoaming agent; the defoaming agent comprises one or more of polydimethylsiloxane, diglycerol monocaprylate and decaglycerol laurate. The compound stabilizer is added into the carbonated beverage, so that the gas holding property of the carbonated beverage can be improved, the release speed of carbon dioxide is slowed down, the problem that the carbonated beverage is poor in gas holding property once the carbonated beverage is uncapped is solved, the phenomenon of much foam during filling of the carbonated beverage can be reduced, the filling speed is improved, the carbonated beverage is very beneficial to industrial production of the carbonated beverage, and the phenomenon of uncapping and liquid spraying of the carbonated beverage can be reduced.

Description

Compound stabilizer for improving gas retention of carbonated beverage and application thereof

Technical Field

The invention belongs to the field of carbonated beverage processing, and relates to a compound stabilizer for improving the gas retention of carbonated beverages and application thereof.

Background

Carbonated beverages, the earliest soft drinks in the market in our country, play an irreplaceable role in human consumption. Carbonated beverages such as cola are enjoyed by many people, particularly young people and many children. Inmont predicted that the total consumption of carbonated beverages in 2021 would be expected to increase with a 1.5% increase in recovery.

The cola plays an unmovable role as a carbonated beverage, and has an unmovable position in the mind of consumers, and meanwhile, various large enterprises start to develop a new racetrack in the carbonated beverage, for example, child haha in 2022 has promoted a tea beverage with air, and farmer spring has promoted a tea beverage with various tastes.

Taste is the most important consideration when consumers choose carbonated beverages such as cola and tea, especially for consumers 18-29 years old. Consumers pay special attention to taste, on one hand, the indulgence property of the bubble drink is proved, and on the other hand, the important effect of taste innovation on promoting consumption is highlighted. The carbon dioxide has a small proportion in the carbonated beverage, but has a large effect, and the carbon dioxide not only can enhance the flavor of the beverage, bring fragrance, but also can inhibit the growth of microorganisms, prolong the shelf life of the beverage, provide cool mouthfeel of the beverage and play a role in quenching thirst. Carbonated beverages are not called carbonated beverages without carbon dioxide, and cola and bubble tea with insufficient gas are like sugar water. Carbon dioxide is a gas at normal temperature and pressure, and can be a liquid at high pressure when the temperature is lower than the critical temperature.

Carbonation of carbonated beverages is accomplished by a carbonation system which operates on the principle of henry's law, i.e., the volume of dissolved gas is proportional to absolute pressure with constant temperature. When the liquid passes through the mixing machine, a certain amount of carbon dioxide is mixed into the finished product at a certain temperature and pressure to form a gas-containing beverage. Different varieties of carbonated beverages need different tastes, some needs to be strong and some needs to be soft, so that each variety has a specific gas content. In general, the gas content of cola and tea is high, being 3.5 to 4.0 times by volume. There are many reasons for affecting the carbon dioxide content of a product, such as: purity of carbon dioxide, ingredient and temperature of feed liquid, mixing effect of a mixing machine or air tightness of a pipeline, condition of a bottle cap, poor use of a filling machine, air permeability of a packaging material and the like.

Because the gas content of cola and air-soaked tea is higher, consequently there is the unstable problem of gas-holding nature, because carbon dioxide is limited at the dissolving capacity of different systems, simultaneously after uncapping, the dissolubility of carbon dioxide can reduce, causes overflowing rapidly of carbon dioxide to cause carbonated beverage's taste to worsen, the bubble sense reduces, also can bring uncapping the bad experience of hydrojet simultaneously.

At present, studies on the gas retention of cola and bubble tea beverages reported in domestic and foreign documents are rare or still contain certain technical defects. For example, wangwei in 2005 studied the effect of PGA and acacia on the gas retention of cola beverages in the Master thesis "the effect of PGA on gas retention of cola beverages", and as a result, the introduction of both PGA and acacia can improve the gas retention of cola beverages. However, PGA and gum arabic have a disadvantage in that although PGA and gum arabic have some improvement effects on the gas-holding property of cola and gas-brewing tea, the improvement degree is limited, and PGA and gum arabic as thickeners are introduced to make the foam rigid and more difficult to eliminate, thereby increasing the phenomenon of liquid spraying by uncovering the cap and affecting the efficiency of factory canning in terms of production.

Data show that after the beer is added with the stabilizing agent such as the propylene glycol alginate or the Arabic gum, the maintenance time of bubbles can be obviously prolonged, the bubbles are white and fine, and the taste and the storage period of the beer can not be changed. A high-foam-sustaining pricklyash peel beer is disclosed by Zhao Shi Feng et al of Sichuan university in 2020, and comprises 0.03wt% -0.05wt% of pricklyash peel oleoresin, 0.03wt% -0.06wt% of emulsifier, and 0.02wt% -0.03wt% of propylene glycol alginate. After the pepper oleoresin is subjected to different emulsification treatment twice, the pepper oleoresin is mixed with the propylene glycol alginate solution for homogenization, and then the mixture is filled with beer in proportion for sterilization to prepare the pepper beer with high foaming persistence, wherein the pepper beer has long foam disappearance time and high foaming persistence. Although the formulation of beer is quite different from that of cola, they are all carbonated drinks. Although the propylene glycol alginate is applied to beer and dairy products to improve the foamability, the propylene glycol alginate is not applied to cola and bubble tea, and the foamability improved by the propylene glycol alginate only can influence the taste, so that the taste is sticky, the phenomenon of liquid spraying after uncovering can be increased, and the gas content and the bubble stability are also one of the main factors influencing the quality.

Therefore, the invention provides a bubble stabilizer which can overcome the problems of poor gas-holding property and the risk of uncapping and spraying liquid of carbonated beverages, does not influence the mouthfeel of the beverages, and does not cause negative influence on filling in industrial production.

Disclosure of Invention

The invention provides a compound stabilizer for improving the gas retention of carbonated beverages, aiming at solving the problems of poor gas retention and the risk of uncapped liquid spraying of carbonated beverages. After the compound stabilizer is applied to carbonated beverages, particularly cola and bubble tea beverages, the release speed of carbon dioxide can be slowed down, the mouthfeel of the beverages can be kept after the beverages are uncapped, and the phenomenon of much foam during filling is reduced, so that the filling speed is improved, the compound stabilizer is very beneficial to the industrial production of the carbonated beverages, and the phenomenon of uncapping and spraying of the carbonated beverages can be reduced.

The specific technical scheme of the invention is as follows:

in a first aspect, the invention provides a compound stabilizer for improving the gas retention of carbonated beverages, which comprises a thickening agent and an antifoaming agent; the defoaming agent comprises one or more of polydimethylsiloxane, diglycerol monocaprylate and decaglycerol laurate.

The compound stabilizer can slow down the release speed of carbon dioxide, still keeps the taste of the beverage after the beverage is uncapped, and simultaneously reduces the phenomenon of much foam during filling, thereby improving the filling speed, being very beneficial to the industrial production of carbonated beverages, and simultaneously reducing the phenomenon of uncapping and spraying of the carbonated beverages. The specific mechanism is as follows:

the thickener can improve the gas-holding property of the carbonated beverage, but at the same time, the inventor pays attention to that the taste is influenced by simply improving the foaming property by the thickener, so that the taste is viscous, the phenomenon of liquid spraying after uncovering can be increased, and the gas content and the stability of bubbles are also one of the main factors influencing the quality.

The action mechanism of the foam-inhibiting agent is that the polydimethylsiloxane moves slowly to the vicinity of a bubble membrane, particles of the diglycerol monocaprylate and the decaglycerol laurate and the polydimethylsiloxane form a metal chelation effect so as to accelerate the movement speed to the bubble membrane, and molecules of the polydimethylsiloxane, the diglycerol monocaprylate and the decaglycerol laurate can form a sword-shaped structure to puncture the bubble membrane so as to cause instability of the bubble membrane, and the polydimethylsiloxane, the diglycerol monocaprylate and the decaglycerol laurate can cooperate with each other to damage the bubble membrane, so that the bubbles are unified, and the breaking of the bubbles is promoted.

Optionally, the mass ratio of the polydimethylsiloxane, the diglycerin monocaprylate and the decaglycerol laurate to each other is (1-2): 1.

The polydimethylsiloxane, the diglycerol monocaprylate and the decaglycerol laurate have a synergistic defoaming effect, a polymeric bond can be formed among the polydimethylsiloxane, the diglycerol monocaprylate and the decaglycerol laurate to promote the defoaming effect, one molecule can only connect two molecular bonds, and a large number of comparison experiments show that the three substances have the optimal effect, and the ratio of the two substances is preferably 1.

Optionally, the thickener comprises one or more of propylene glycol alginate, octenyl succinic acid gum arabic ester, and sorbitan fatty acid ester.

The propylene glycol alginate is a colloid substance extracted from natural seaweed and chemically modified, is clear and transparent after being dissolved in water, is very stable under an acidic condition, has emulsifying performance, is applied to a gas-liquid two-phase system, has strong acidity, and is suitable for clear and transparent cola and bubble tea. The propylene glycol alginate accords with the characteristic of increasing the rigidity of bubbles, contains hydrophilic groups and hydrophobic groups, has emulsifying capacity and no peculiar smell, is less in addition amount in carbonated beverages, and can effectively improve the quality of cola and bubble tea.

Octenyl succinic acid acacia ester: the octenyl succinic acid arabic gum ester structurally contains partial protein substances and rhamnose with structural appearance, so that the octenyl succinic acid arabic gum ester has very good hydrophile lipophilicity, is a very good natural oil-in-water type emulsion stabilizer, improves the retention capacity of carbon dioxide, has the function of reducing the surface tension of a solution, and can stabilize the foam-holding performance.

Sorbitan fatty acid ester as a surfactant is preferred to aggregate on the surface of bubbles, and its hydrophobic end is inserted into gas while the hydrophilic end is stuck in liquid. The sorbitan fatty acid ester layer surrounding the bubbles begins to play a critical role in the behavior of the bubbles as the increasing buoyancy forces the bubbles eventually break away from the nucleation sites and drive them through the liquid molecules opening their way up. The absorbed sorbitan fatty acid ester molecules form something like a "shield" on the surface of the bubbles, thereby enhancing the rigidity of the bubbles. According to the theory of fluid dynamics, the rigid ball has a larger resistance to flow through the fluid when it rises than the flexible ball, which is not covered with the sorbitan fatty acid ester layer around the rigid ball, and the sorbitan fatty acid ester molecules gradually gather on the surface of the bubble, so that the rigid part of the bubble becomes larger. Therefore, the hydrodynamic resistance encountered by a bubble with a constant radius during ascent increases continuously; when the gas-liquid interface is completely covered with the sorbitan fatty acid ester molecules, the rising speed of the bubbles will be reduced to a minimum. The behavior of a bubble that expands continuously during ascent is more complex than a bubble with a constant radius. As the bubble rises through the supersaturated liquid, if the volume gradually expands, its surface area will increase, allowing it more room to absorb the sorbitan fatty acid ester. The expanding bubble is thus subjected to the opposing effects of the two needle fronts. If the rate of bubble expansion exceeds the rate at which the sorbitan fatty acid ester rigidifies the surface of the bubble, the ratio of the surface area of that portion of the bubble that is covered by the sorbitan fatty acid ester to the surface area that is not yet covered by the surfactant decreases, so that the bubble is effectively "purging" its boundary. If this ratio is increased, the surface of the bubbles will eventually be covered inevitably completely with a layer of sorbitan fatty acid ester, which will also become more rigid.

Optionally, the mass ratio of the defoaming agent to the thickening agent is (3-5): 3.

The defoaming agent and the defoaming agent have a synergistic effect, the thickening agent can inhibit the breaking of bubbles so as to play a role in increasing gas-holding property, the defoaming agent can promote the breaking of bubbles to assist in playing a role in inhibiting uncovering liquid spraying, the defoaming agent and the defoaming agent complement each other, the mass ratio of the defoaming agent to the thickening agent is preferably (3-5): 3, the defoaming effect with an excessively large ratio is obviously unfavorable for the gas-holding property, and the gas-holding effect with an excessively small ratio is too strong so as to easily cause the uncovering liquid spraying phenomenon.

The materials such as polydimethylsiloxane, diglycerol monocaprylate, decaglycerol laurate, propylene glycol alginate, octenyl succinic acid arabic gum ester, sorbitan fatty acid ester and the like can play a role in obviously improving the gas retention of cola and air-infused tea, and can inhibit the phenomenon of liquid spraying when the product is uncovered.

In a second aspect, the invention provides an application of the compound stabilizer in the field of food.

In a third aspect, the invention provides a carbonated beverage containing the compound stabilizer.

Optionally, in the carbonated beverage, the content of polydimethylsiloxane is 0ppm to 300ppm, the content of diglycerol monocaprylate is 0ppm to 300ppm, the content of decaglycerol laurate is 0ppm to 300ppm, the content of propylene glycol alginate is 0ppm to 200ppm, the content of octenyl succinic acid arabic gum ester is 0ppm to 600ppm, and the content of sorbitan fatty acid ester is 0ppm to 300ppm.

Optionally, the carbonated beverage comprises cola and gas tea.

Compared with the prior art, the invention has the beneficial effects that:

(1) The gas-holding property of the carbonated beverage is improved. The compound stabilizer solves the problem of poor gas-holding property of the carbonated beverage after the cover is opened by slowing down the release speed of carbon dioxide, and can ensure that the beverage still has bubbles after 36-48 hours after the cover is opened and keeps the mouthfeel of the carbonated beverage stopped for a long time, so that consumers can still feel the stimulated mouthfeel of the bubbles when drinking next time after opening the product and standing for a long time.

(2) The phenomenon of more foams during the filling of the carbonated beverage is reduced, so that the filling speed is improved, the carbonated beverage filling method is very beneficial to the industrial production of the carbonated beverage, and the phenomenon of liquid spraying when the carbonated beverage is uncovered can be reduced.

Drawings

FIG. 1 is a graph showing the effect of different formulations on the inhibition of the bubbling phenomenon of cola during uncapping.

Figure 2 is a graph of the effect of different formulations on the inhibition of the bubbling phenomenon of the bubbling tea when the cover is opened.

Figure 3 is a graph of the antifoaming effect of formulation a on sparkling tea. FIG. 3 (a) is a still standing time of 30 seconds; FIG. 3 (b) is a graph showing standing for 1 minute; FIG. 3 shows (c) standing for 2 minutes.

Detailed Description

The present invention will be further described with reference to the following examples, but the present invention is not limited thereto.

General examples

A compound stabilizer for improving gas retention of carbonated beverage comprises thickener and defoamer; the defoaming agent comprises one or more of polydimethylsiloxane, diglycerol monocaprylate and decaglycerol laurate.

An application of the compound stabilizer in the field of food.

A carbonated beverage containing the compound stabilizer.

Optionally, the carbonated beverage comprises cola and gas tea.

The invention is further described below with reference to specific examples:

example 1

A cola and bubbled tea product containing 300ppm of the formulation a (dimethicone: diglycerol monocaprylate: decaglycerol laurate: sorbitan fatty acid ester: propylene glycol alginate: octenyl succinate acacia = 1.

The product filled with carbon dioxide in this example was tested for gas holdup:

(1) The caps are opened at the same time.

(2) The total weight was weighed simultaneously at intervals.

(3) Wherein the weight loss fraction is the weight at which carbon dioxide has run off and the weight at which water has evaporated. When the environment is the same, the evaporation amount of the moisture should be the same, and the difference is the loss amount of the carbon dioxide.

(4) In the same unit time, the smaller the difference, the lower the amount of carbon dioxide evaporated, indicating better gas-holding property.

(5) From the values, the carbon dioxide loss rate was low, and the gas holdup was evaluated.

(6) The bottle capacity is 470ml, and the diameter of the bottle mouth is 28mm. In the parallel comparison process, the differences of the escape speeds of the carbon dioxide with the same volatilization area are compared to judge the difference of the gas holdup.

The effect of formulation a on the gas retention of cola and bubbled tea is shown in tables 1, 2. From the data in tables 1 and 2, the compound a 300ppm can obviously improve the gas retention of cola and gas tea.

The product filled with carbon dioxide in the embodiment is subjected to uncapping bubbling phenomenon detection, the effect of the compound a on inhibiting the uncapping bubbling phenomenon of cola is shown in fig. 1, and the effect of inhibiting the uncapping bubbling phenomenon of bubble tea is shown in fig. 2.

The bubble tea filled with carbon dioxide in the embodiment is subjected to defoaming effect detection: after injecting the bubble tea into the test tube and shaking for 50 times, standing for 30 seconds for 1 minute and observing the effect for 2 minutes, wherein the left side is blank, and the right side is a bubble tea sample added with the compound a. It was found that the addition of formulation a significantly reduced the foam of the product. Therefore, the foam generated during the product filling can be reduced, and the filling speed is improved. The defoaming process of the compound a for gas brewing tea is shown in figure 3.

Table 1: effect of Compound a on gas Hold of Cola products

Time (Unit h)	Control	Compound a
			0	0.00	0.00
4	0.23	0.01
			8	0.38	0.03
12	0.49	0.05
			16	0.58	0.06
20	0.61	0.07
			24	0.65	0.07
28	0.66	0.09
			36	0.68	0.09
48	0.82	0.10

Table 2: influence of Compound a on air-holding Property of bubble tea product

Example 2

Cola and sparkling tea products containing 300ppm of the formulation b (dimethicone: diglycerol monocaprylate: decaglycerol laurate: sorbitan fatty acid ester: propylene glycol alginate: acacia octenyl succinate = 2.

The method of example 1 was used to test the gas holdup of the product of this example after carbon dioxide infusion. The effect of formulation b on the gas retention of cola and bubbled tea is shown in tables 3 and 4. From the data in tables 3 and 4, the compound b can significantly improve the gas retention of cola and gas tea.

The effect of the compound b on inhibiting the cola decapping bubbling phenomenon is shown in figure 1, and the effect of the compound b on inhibiting the bubbling tea decapping phenomenon is shown in figure 2.

Table 3: effect of Compound b on gas Hold of Cola products

Time (Unit h)	Control of	Compound b
			0	0.00	0.00
4	0.23	0.01
			8	0.38	0.04
12	0.49	0.06
			16	0.58	0.06
20	0.61	0.08
			24	0.65	0.09
28	0.66	0.10
			36	0.68	0.10
48	0.82	0.11

Table 4: influence of compound b 300ppm on air-holding property of bubble tea product

Time (Unit h)	Control of	Compound b
			0	0.00	0.00
4	0.19	0.14
			8	0.50	0.45
12	0.56	0.32
			16	0.65	0.32
20	0.82	0.41
			24	1.05	0.40
28	1.19	0.50
			36	1.37	0.50
48	1.50	0.54

Example 3

A cola and bubbled tea product containing 300ppm of the formulation c (dimethicone: diglycerol monocaprylate: decaglycerol laurate: sorbitan fatty acid ester: propylene glycol alginate: octenyl succinate acacia =3 2.

The method of example 1 was used to test the gas holdup of the product of this example after carbon dioxide infusion. The effect of formulation c on the gas retention of cola and bubbled tea is shown in tables 5, 6. From the data in tables 5 and 6, it can be seen that the compound c can significantly improve the gas retention of cola and gas tea.

The effect of the compound c on the inhibition of the cola decapping bubbling phenomenon is shown in figure 1, and the effect of the compound c on the inhibition of the bubbling tea decapping phenomenon is shown in figure 2.

Table 5: effect of Compound c on gas holdability of Cola products

Time (Unit h)	Control of	Compound c
			0	0.00	0.00
4	0.23	0.01
			8	0.38	0.03
12	0.49	0.03
			16	0.58	0.05
20	0.61	0.06
			24	0.65	0.09
28	0.66	0.09
			36	0.68	0.10
48	0.82	0.10

Table 6: effect of Compound c on air-bubble tea product air-holding Properties

Time (Unit h)	Control	Compound c
				0	0.00	0.00
4	0.19	0.10
			8	0.50	0.42
12	0.56	0.29
			16	0.65	0.29
20	0.82	0.35
			24	1.05	0.35
28	1.19	0.44
			36	1.37	0.44
48	1.50	0.48

Example 4

Cola and bubbled tea products containing 300ppm of the formulation d (dimethicone: diglycerol monocaprylate: decaglycerol laurate: sorbitan fatty acid ester: propylene glycol alginate: octenyl succinate acacia =3 2.

The method in example 1 was used to perform gas holdup testing on the product after carbon dioxide charging in this example. The effect of formulation d on the gas retention of cola and bubbled tea is shown in tables 7 and 8. From the data in tables 7 and 8, the compound d can significantly improve the gas retention of cola and gas tea.

The effect of the compound d on inhibiting the cola decapping bubbling phenomenon is shown in figure 1, and the effect of the compound d on inhibiting the bubbling tea decapping phenomenon is shown in figure 2.

Table 7: effect of Compound d on gas Hold of Cola products

Table 8: influence of Compound d on air-holding Property of bubble tea product

Time (Unit h)	Control	Compound d
				0	0.00	0.00
4	0.19	0.05
			8	0.50	0.30
12	0.56	0.27
			16	0.65	0.27
20	0.82	0.30
			24	1.05	0.30
28	1.19	0.42
			36	1.37	0.46
48	1.50	0.46

Example 5

A cola and bubbled tea product containing 300ppm of formulation e (dimethicone: diglycerol monocaprylate: decaglycerol laurate: sorbitan fatty acid ester: propylene glycol alginate: octenyl succinate acacia = 4.

The method in example 1 was used to perform gas holdup testing on the product after carbon dioxide charging in this example. The effect of formulation e on the gas retention of cola and bubbled tea is shown in tables 9 and 10. From the data in tables 9 and 10, it can be seen that the compound e can significantly improve the gas retention of cola and gas tea.

The effect of the compound e on the inhibition of the cola decapping bubbling phenomenon is shown in figure 1, and the effect of the compound e on the inhibition of the bubbling tea decapping phenomenon is shown in figure 2.

Table 9: effect of Compound e on gas Hold of Cola products

Time (Unit h)	Control of	Compound e
			0	0.00	0.00
4	0.23	0.02
			8	0.38	0.04
12	0.49	0.06
			16	0.58	0.09
20	0.61	0.34
			24	0.65	0.40
28	0.66	0.43
			36	0.68	0.43
48	0.82	0.44

Table 10: effect of Compound e on air-bubble tea product air-holding Property

Example 6

A cola and bubbled tea product containing 300ppm of the formulation g (dimethicone: diglycerol monocaprylate: decaglycerol laurate: sorbitan fatty acid ester: propylene glycol alginate: octenyl succinate acacia =1: 2.

The method in example 1 was used to perform gas holdup testing on the product after carbon dioxide charging in this example. The effect of formulation g on the gas retention of cola and bubbled tea is shown in tables 11, 12. From the data in tables 11 and 12, it can be seen that the compound g can significantly improve the gas retention of cola and gas tea.

The effect of the compound g on inhibiting the cola decapping phenomenon is shown in figure 1, and the effect of the compound g on inhibiting the decapping phenomenon of the bubble tea is shown in figure 2.

Table 11: effect of Compound g on gas Hold of Cola products

Time (Unit h)	Control of	Compound g
			0	0.00	0.00
4	0.23	0.03
			8	0.38	0.05
12	0.49	0.08
			16	0.58	0.09
20	0.61	0.33
			24	0.65	0.45
28	0.66	0.47
			36	0.68	0.48
48	0.82	0.48

Table 12: influence of compound g on air retention of bubble tea product

Time (Unit h)	Control	Compound g
				0	0.00	0.00
4	0.19	0.08
			8	0.50	0.45
12	0.56	0.49
			16	0.65	0.56
20	0.82	0.62
			24	1.05	0.88
28	1.19	0.88
			36	1.37	1.12
48	1.50	1.13

Example 7

Cola and bubbled tea products containing the formulation h 300ppm (dimethicone: diglycerol monocaprylate: decaglycerol laurate: sorbitan fatty acid ester: propylene glycol alginate: acacia octenyl succinate = 1.

The method in example 1 was used to perform gas holdup testing on the product after carbon dioxide charging in this example. The effect of formulation h on the gas retention of cola and bubbled tea is shown in tables 13, 14. From the data in tables 13 and 14, the compound h can significantly improve the gas retention of cola and gas tea.

The effect of the compound h on inhibiting the cola decapping bubbling phenomenon is shown in figure 1, and the effect of the compound h on inhibiting the bubbling tea decapping phenomenon is shown in figure 2.

Table 13: effect of Compound h on gas holdout of Cola products

Time (Unit h)	Control	Compound h
				0	0.00	0.00
4	0.23	0.01
			8	0.38	0.03
12	0.49	0.08
			16	0.58	0.19
20	0.61	0.44
			24	0.65	0.47
28	0.66	0.49
			36	0.68	0.53
48	0.82	0.64

Table 14: influence of Compound h on gas Retention of bubble tea product

Time (Unit h)	Control	Compound h
				0	0.00	0.00
4	0.19	0.19
			8	0.50	0.42
12	0.56	0.43
			16	0.65	0.55
20	0.82	0.70
			24	1.05	0.88
28	1.19	0.89
			36	1.37	1.22
48	1.50	1.23

Comparative example 1

Cola and bubbled tea products containing the formulation f 300ppm (propylene glycol alginate: octenyl succinate acacia gum: sorbitan fatty acid ester = 1.

The method of example 1 was used to test the gas holdup of the product of this example after carbon dioxide infusion. The effect of formulation f on the gas retention of cola and bubbled tea is shown in tables 15, 16. From the data in tables 15 and 16, it is seen that although the composition f can improve the gas retention of cola and bubble tea, it is not as effective as the composition (dimethicone, diglycerol monocaprylate, decaglycerol laurate, sorbitan fatty acid ester, propylene glycol alginate, and octenyl succinic acid gum arabic).

The effect of the compound f on inhibiting the cola decapping bubbling phenomenon is shown in figure 1, and the effect of the compound f on inhibiting the bubbling tea decapping phenomenon is shown in figure 2.

Compared with the examples 1 to 5, from the data in fig. 1, the compound a, the compound b, the compound c, the compound d, the compound e, the compound g and the compound h can obviously inhibit the decapping phenomenon of the cola, so that the filling foam amount in the production process of the cola can be reduced, and the filling speed is improved. However, formulation f promotes foam generation and thus increases the amount of foam filled during cola production and decreases the filling rate. From the data in fig. 2, the compound a, the compound b, the compound c, the compound d, the compound e, the compound g and the compound h can obviously inhibit the uncapping and bubbling phenomena of the gas-brewing tea, so that the foam filling amount in the production process of the gas-brewing tea can be reduced, and the filling speed is improved. However, formulation f promotes foam generation and thus increases the amount of foam filled during the production of sparkling tea and reduces the speed of filling.

Table 15: effect of Compound f on gas Hold of Cola products

Time (Unit h)	Control of	Compound f
			0	0.00	0.00
4	0.23	0.22
			8	0.38	0.30
12	0.49	0.40
			16	0.58	0.50
20	0.61	0.56
			24	0.65	0.58
28	0.66	0.59
			36	0.68	0.60
48	0.82	0.60

Table 16: influence of Compound f on air-holding Property of bubble tea product

Time (Unit h)	Control	Compound f
				0	0.00	0.00
4	0.19	0.19
			8	0.50	0.48
12	0.56	0.49
			16	0.65	0.52
20	0.82	0.60
			24	1.05	0.68
28	1.19	0.70
			36	1.37	0.89
48	1.50	0.92

Comparative example 2

Cola and bubbled tea products containing the formulation r 300ppm (dimethicone: diglycerol monocaprylate: decaglycerol laurate: sorbitan fatty acid ester: propylene glycol alginate: acacia octenyl succinate = 4.

The method of example 1 was used to test the gas holdup of the product of this example after carbon dioxide infusion. The effect of formulation r on the gas retention of cola and bubbled tea is shown in tables 17 and 18. From the data in tables 17 and 18, the compound r has a general effect of improving the gas retention of cola and gas tea.

The effect of the compound r on inhibiting the cola decapping phenomenon is shown in figure 1, and the effect of the compound r on inhibiting the decapping phenomenon of the bubble tea is shown in figure 2.

Table 17: effect of formulation r on gas holdout of Cola products

Table 18: influence of compound r 300ppm on gas retention of bubble tea product

Time (Unit h)	Control	Compound r
				0	0.00	0.00
4	0.19	0.14
			8	0.50	0.45
12	0.56	0.55
			16	0.65	0.58
20	0.82	0.70
			24	1.05	0.95
28	1.19	1.05
			36	1.37	1.19
48	1.50	1.38

In comparison with example 2, from the data in fig. 1, the compound b and the compound r can significantly inhibit the decapping and bubbling phenomenon of cola, so that the filling foam amount in the cola production process can be reduced, and the filling speed can be increased. However, the foam-suppressing effect of the formulation r is too strong and therefore the gas-holding property is weakened. From the data in fig. 2, the compound b and the compound r can obviously inhibit the phenomenon of bubbling of the gas-infused tea when the tea is opened, so that the foam filling amount in the production process of the bubble tea can be reduced, and the filling speed is improved. However, the foam-suppressing effect of the formulation r is too strong and therefore the gas-holding property is weakened.

The team discovers based on theory and experimental research that a thickening agent and a defoaming agent play a synergistic and synergistic inhibition effect, the thickening agent can inhibit the breaking of bubbles, so that the effect of increasing the gas-holding property is achieved, the defoaming agent can promote the breaking of the bubbles to assist in achieving the effect of inhibiting uncapping liquid spraying, the defoaming agent and the thickening agent complement each other, the mass ratio of the defoaming agent to the thickening agent is preferably (3-5): 3, the defoaming effect with an excessively large proportion is too obvious and is unfavorable to the gas-holding property, and the gas-holding effect with an excessively small proportion easily achieves the phenomenon of uncapping liquid spraying.

Comparative example 3

Cola and bubbled tea products containing 300ppm of the formulation (dimethicone: diglycerol monocaprylate: decaglycerol laurate: sorbitan fatty acid ester: propylene glycol alginate: octenyl succinate acacia =1: 2) were each formulated and aerated with equal amounts of carbon dioxide to a 3.5-fold gas content.

The method in example 1 was used to perform gas holdup testing on the product after carbon dioxide charging in this example. The effect of formulation s on the gas retention of cola and bubbled tea is shown in tables 19, 20. From the data in tables 19 and 20, it can be seen that the compound s can significantly improve the gas retention of cola and gas tea.

The effect of the compound s on inhibiting the cola decapping phenomenon is shown in fig. 1, and the effect of the compound s on inhibiting the decapping phenomenon of the bubble tea is shown in fig. 2.

Table 19: effect of Compound s on gas holdability of Cola products

Time (Unit h)	Control	Compound s
			0	0.00	0.00
4	0.23	0.01
			8	0.38	0.02
12	0.49	0.04
			16	0.58	0.05
20	0.61	0.06
			24	0.65	0.07
28	0.66	0.08
			36	0.68	0.08
48	0.82	0.09

Table 20: influence of compound s 300ppm on gas retention of bubble tea product

Time (Unit h)	Control of	Compound s
			0	0.00	0.00
4	0.19	0.18
			8	0.50	0.39
12	0.56	0.40
			16	0.65	0.45
20	0.82	0.52
			24	1.05	0.60
28	1.19	0.65
			36	1.37	0.65
48	1.50	0.68

Compared with the comparative example 1, from the data in fig. 1, the compound a can obviously inhibit the phenomena of bubbling during uncapping of cola, so that the filling foam amount in the production process of the cola can be reduced, and the filling speed is improved. However, the formulation s promotes foam generation and thus increases the amount of foam filled during cola production and decreases the filling rate. From the data in fig. 2, the compound a can significantly inhibit the uncapping bubbling phenomenon of the air-infused tea, so that the filling foam amount in the production process of the air-infused tea can be reduced, and the filling speed is increased. However, the formulation s promotes foam generation and thus increases the amount of foam filled during cola production and decreases the filling rate. The team discovers based on theory and experimental research that the thickening agent and the defoaming agent play a synergistic and synergistic inhibition effect, the thickening agent can inhibit the breaking of bubbles, so that the effect of increasing the gas retention property is achieved, the defoaming agent can promote the breaking of the bubbles to assist in the effect of inhibiting the uncovering liquid spraying, the defoaming agent and the thickening agent are complementary, the mass ratio of the defoaming agent to the thickening agent is preferably (3-5): 3, the defoaming effect with an excessively large proportion is too obvious to be unfavorable to the gas retention property, and the uncovering liquid spraying phenomenon with an excessively small proportion is too strong to occur easily.

Comparative example 4

Cola and bubbled tea products containing the formulation j 300ppm (dimethicone: diglycerol monocaprylate: decaglycerol laurate: sorbitan fatty acid ester: propylene glycol alginate: octenyl succinate acacia =3 2.

The method of example 1 was used to test the gas holdup of the product of this example after carbon dioxide infusion. The effect of formulation j on the gas retention of cola and bubbled tea is shown in tables 21, 22. From the data in tables 21 and 22, it is seen that the compound j 300ppm can significantly improve the gas retention of cola and gas tea.

The effect of the compound j on inhibiting the cola decapping phenomenon is shown in figure 1, and the effect of the compound j on inhibiting the decapping phenomenon of the bubble tea is shown in figure 2.

Table 21: effect of Compound j on gas holdability of Cola products

Time (Unit h)	Control	Compound j
				0	0.00	0.00
4	0.23	0.23
			8	0.38	0.34
12	0.49	0.42
			16	0.58	0.56
20	0.61	0.56
			24	0.65	0.68
28	0.66	0.68
			36	0.68	0.68
48	0.82	0.68

Table 22: effect of Compound j 300ppm on air-bubble tea product air-holding Property

Time (Unit h)	Control of	Compound j
			0	0.00	0.00
4	0.19	0.19
			8	0.50	0.48
12	0.56	0.48
			16	0.65	0.50
20	0.82	0.66
			24	1.05	0.68
28	1.19	0.80
			36	1.37	0.89
48	1.50	1.22

Comparative example 5

Cola and bubbled tea products containing the formulation m300ppm (dimethicone: diglycerol monocaprylate: decaglycerol laurate: sorbitan fatty acid ester: propylene glycol alginate: acacia octenyl succinate = 2.

The method in example 1 was used to perform gas holdup testing on the product after carbon dioxide charging in this example. The effect of formulation m on the gas retention of cola and bubbled tea is shown in tables 23, 24. From the data in tables 23 and 24, the compound m300ppm can obviously improve the gas retention of cola and gas tea.

The effect of the compound m on the inhibition of the cola decapping bubbling phenomenon is shown in figure 1, and the effect of the compound m on the inhibition of the bubbling tea decapping phenomenon is shown in figure 2.

Table 23: effect of Compound m on gas holdability of Cola products

Table 24: influence of compound m300ppm on gas retention of bubble tea product

Time (Unit h)	Control of	Compound m
			0	0.00	0.00
4	0.19	0.18
			8	0.50	0.47
12	0.56	0.45
			16	0.65	0.52
20	0.82	0.64
			24	1.05	0.69
28	1.19	0.82
			36	1.37	0.82
48	1.50	1.12

Comparative example 6

Cola and bubbled tea products containing 300ppm of the formulation k (dimethicone: diglycerol monocaprylate: decaglycerol laurate: sorbitan fatty acid ester: propylene glycol alginate: octenyl succinate acacia =3 2.

The method in example 1 was used to perform gas holdup testing on the product after carbon dioxide charging in this example. The effect of formulation k on the gas retention of cola and bubbled tea is shown in tables 25, 26. From the data in tables 25 and 26, it is seen that k 300ppm of the compound can significantly improve the gas retention of cola and gas tea.

The effect of the compound k on inhibiting the cola decapping bubbling phenomenon is shown in figure 1, and the effect of the compound k on inhibiting the bubbling tea decapping phenomenon is shown in figure 2.

Table 25: effect of Compound k on gas Hold of Cola products

Time (Unit h)	Control of	Compound k
			0	0.00	0.00
4	0.23	0.22
			8	0.38	0.30
12	0.49	0.43
			16	0.58	0.51
20	0.61	0.52
			24	0.65	0.63
28	0.66	0.64
			36	0.68	0.65
48	0.82	0.69

Table 26: influence of compound k 300ppm on gas retention of bubble tea product

Comparing examples 2, 6 and 7, and comparative examples 4-6, it can be seen from the data in fig. 1 that the formulations b, g and h can significantly inhibit the decapping and bubbling phenomenon of cola, thus reducing the amount of foam filled during the cola production process and increasing the filling speed; the effect of the compound j, m and k on inhibiting the decapping and bubbling of the cola is obviously reduced, the reduction of the filling foam amount in the production process of the cola is limited, and the improvement of the filling speed is limited. From the data of fig. 2, the compounds b, g and h can significantly inhibit the phenomenon of bubbling during uncapping of the gas-infused tea, so that the foam filling amount in the production process of the bubble tea can be reduced, and the filling speed is increased; the effect of the compounds j, m and k on inhibiting the uncapping bubbling of the gas-brewing tea is obviously reduced, the amount of filled foam in the production process of the gas-brewing tea is reduced, and the improvement on the filling speed is limited. It is demonstrated that in polydimethylsiloxane, diglycerin monocaprylate and decaglycerol laurate, when the ratio of two to two is preferably 1 to 1. The reason is presumed to be: the polydimethylsiloxane, the diglycerol monocaprylate and the decaglycerol laurate have a synergistic defoaming effect, a polymerization bond can be formed between the polydimethylsiloxane, the diglycerol monocaprylate and the decaglycerol laurate to promote the defoaming effect, one molecule can only be connected with two molecular bonds, therefore, the three substances have the optimal effect, the defoaming effect is weak when the ratio between every two substances is 1 to 2, and the phenomenon of uncapping and spraying liquid is easy to occur when the ratio exceeds the ratio.

The embodiments described above are merely preferred embodiments of the present invention, which is not intended to be limiting in any way, and other variations and modifications are possible without departing from the scope of the invention as set forth in the claims below.

Claims

1. A compound stabilizer for improving the gas retention of carbonated beverages is characterized by comprising a thickening agent and an antifoaming agent; the defoaming agent comprises one or more of polydimethylsiloxane, diglycerol monocaprylate and decaglycerol laurate.

2. The compound stabilizer according to claim 1, wherein the mass ratio of the polydimethylsiloxane, the diglycerol monocaprylate and the decaglycerol laurate to each other is (1-2): 1.

3. The compound stabilizer of claim 1, wherein the thickener comprises one or more of propylene glycol alginate, octenyl succinic acid gum arabic ester, and sorbitan fatty acid ester.

4. The compound stabilizer of claim 1, wherein the mass ratio of the defoaming agent to the thickener is (3-5): 3.

5. Use of a built stabiliser as claimed in any of claims 1 to 4 in the food sector.

6. A carbonated beverage comprising the combination stabilizer of claim 3.

7. The carbonated beverage of claim 6, wherein the dimethicone is present in an amount of 0ppm to 300ppm and the diglycerol monocaprylate is present in an amount of 0ppm to 300ppm.

8. The carbonated beverage of claim 6, wherein the level of decaglycerol laurate is from 0ppm to 300ppm in said carbonated beverage.

9. The carbonated beverage of claim 6, wherein the propylene glycol alginate is present in an amount of 0ppm to 200ppm, the octenyl succinic acid gum arabic ester is present in an amount of 0ppm to 600ppm, and the sorbitan fatty acid ester is present in an amount of 0ppm to 300ppm.

10. The carbonated beverage of claim 6, wherein the carbonated beverage comprises a cola and a gas tea.