DE2146599A1 - Soft drinks - Google Patents

Description

The invention relates to the stabilization of the color of conventional non-alcoholic beverages in cans and bottles and to stabilization of vitamin C in such drinks.

Among common soft drinks are drinks that as flavorings, fruit (and sometimes vegetable) juices, such as cola, orange, grapefruit and the like, and optionally Contain carbonic acid, understand. If such drinks are wholly synthetic, they are colored to make them Resemble natural drinks, or, if they are mixed drinks, they are colored to give them an appealing appearance to have. But even if they contain a considerable amount of natural fruit or vegetable juice, like many orange and grapefruit drinks, will help deepen the coloration Coloring agents added.

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These common soft drinks often contain vitamin C for its nutritional value and to make them more marketable. the However, combining vitamin C with a common color in beverages has proven to be problematic because either the coloring agent or vitamin C will suffer during storage. Vitamin C is a reducing agent. It can change the color of food coloring or even remove it. A particularly vulnerable group of Food colors are those with azo linkages, e.g., FD and C Red No. 1, 2 or ^, Orange No. 1 or 2, etc.

Presumably the azo linkage, RNNR *, -N = N-, is reduced _{to RNH 2} + -R ¹ NH _2.

It has now been found that the yellow food color Tartrazine has a protective effect on food colors in the presence of vitamin C. It was further found that tartrazine has a stabilizing effect on vitamin C. in common drinks without added coloring. Tartrazine is also known as "FD and C Yellow No. 5" and is on page 1015 of the 8th edition of the Merck Index.

The amount of tartrazine that can be added to the drink is not essential and can range from about 0.05 mg to about 0.20 mg per 100 ml of beverage. Included beverages are meant that contain vitamin C with or without added coloring contain.

example 1

A common flavored grapefruit concentrate, sugar, Acidulant and color were made seven times their volume (4 oz. Concentrate to 28 oz.) With water Topped up drink.

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To 0.34 l (12 fl. Oz.) Of the beverage was added 120 mg of ascorbic acid and 35.16 mg of ferrous sulfate heptahydrate added. That so system received is system I.

System II was made exactly like System I, except that 0.42 mg of tartrazine was added to each bottle.

The two bottles were stored at JiQ ⁰ C for 2 months. At that time the optical density of the drinks at 6θθμ was:

System I 0, JOO System II 0.365

While System I was noticeably faded, the same system was protected with the tartrazine, i.e. System II.

Example 2

5785 1 (thousand gallons) of a common with FD and C Red No. colored mixed drinks were in a technical plant. Filled in 1.136 1 cans (quart cans). During the procedure the drink was pasteurized by briefly heating it to a high temperature.

To 3785 l of the same mixed drink were 1280 g of ascorbic acid added. This drink was also filled into cans as above and resulted in product II.

128O g of ascorbic acid were added to 3785 liters of the same mixed drink and 4.46 g of tartrazine were added to give Product III.

^{The cans were stored at 38 °} C. for the time indicated below and then analyzed for vitamin C and color. The color was determined by diluting the drink in a ratio of 1: 1 with isopropanol, centrifuging it and reading it off at 545 μm.

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I II III

3 weeks
■ Ascorbic acid, mg / ml 0 0.284 0.310

Ascorbic + dehydro-

ascorbic acid, mg / ml 0.024 0.310 0.324

Dye x 0.505 0.442 0.462

5 weeks

Ascorbic acid, mg / ml 0.265 0.38 Ascorbic + dehydro-

ascorbic acid, mg / ml 0.035 0.285 0.300

Dye. 0.482 0.420 0.470

Example 3 '

A common orange drink, the color of which is partly different from that Orange juice comes from, tartrazine is added. Its vitamin C content and yellow color remain stable.

Example 4

Instead of or in addition to the red dye of Example 2, another dye is present.

Example 5

Drinks are produced and canned as in Example 2, but without the coloring agent FD and C Red No. 2. As a result of the addition of tartrazine the vitamin C showed the same increased stability as in example 2.

The invention also encompasses a dry preparation in the form a mixture that is added to flavored water to make a beverage. This Preparation contains a dye and tartrazine, so the dye after the preparation is incorporated into the drink which stabilizes tartrazine. For example, when the dye is FD and C Red No. 2 is so he will be against Stabilizes degradation and fading or color change in the drink. This stabilization of a dye is achieved

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if the amount of tartrazine is 1.25 to $ 5.00 of the total weight of the dye and preferably 2.5 / 6 thereof.

The preparation can also contain vitamin C, as this vitamin, like the coloring agent, is stabilized by the tartrazine will. That means the tartrazine stabilizes the vitamin C and thereby reduces or suppresses its effect the dye. The preparation kajin also only contains vitamin C. and tartrazine, i.e. coloring agent does not have to be present, so that in the drink to which this preparation is added the vitamin C is stabilized by the tartrazine. If there is no dye to be stabilized, it must be Tartrazine should be present in an amount of only about 0.175 to 0.7 # of the total weight of vitamin C and tartrazine, since with the desired stabilization of vitamin C is achieved. If a larger amount of tartrazine is added, it gives it it gives the drink its yellow color.

Example 6

FD and C Red No. 2 97.5 g tartrazine 2.5 g

This mixture can be flavored to 2,000 liters of one Be added to the drink to make it cherry-colored ben.

Example 7

FD and C Red No. 2 93.0 g FD and C Blue No. 1 4.5 g tartrazine 2.5 g

This mixture can be flavored to 1820 1 Beverage added to give it grape color.

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Example 8

PD. And C Red No. 2 2.0 g FD and c Yellow No. 6 95.5 g Tartrazine 2.5 U

This mixture can add one flavor to I85O 1 Can be added to the drink to give it an orange color.

Example 9

Other dyes can also be used individually or in combination with tartrazine in an amount in the above range, i.e. H. 1.25 to 5> 00 $ of the total dye weight are used, to give a drink the desired color.

Example 10

Ascorbic acid 99 * 65 g Tartrazine 0.35 g

This mixture is flavored to I77 1 Add drink.

Example 11

Ascorbic acid 99.825 g to 99.30 g Tetrazine - 0.70 g to 0.175 g

This mixture can be used as in Example 10.

Example 12

For each of the preparations of Examples 6 to 9, 100 g of Ascor Bic acid can be added and twice the amount of the mixture can be added to the flavored beverage will.

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Claims (8)

2U6599 506 -ι Pat ent 1. Soft drink that contains vitamin C and an effective amount of tartrazine that is sufficient to make vitamin C. to stabilize contains. 2. Soft drink that has a food color and vitamin C plus an effective amount of tartrazine that sufficient to stabilize the vitamin C and have a protective effect on the food coloring, contains. 3. Process for stabilizing a non-alcoholic beverage, which contains vitamin C, characterized in that a stabilizing amount of tartrazine is added to the non-alcoholic drink clogs. 4. Method of protecting a food color and Stabilizing vitamin C in a non-alcoholic drink, characterized in that the drink is an effective Amount of tartrazine added. 5. Mixture as an additive to flavored ingredients Water for a drink, consisting of tartrazine as a stabilizer and as a further component: a) Vitamin C in a proportion of 0.175 to 0.70 Parts by weight of tartrazine to 99.30 to 99.825 parts by weight of vitamin C and / or b) a beverage color in a proportion of 1.25 to 5.00 parts by weight of tartrazine to 95.0 to 98.75 Parts by weight of the dye. 209813/1 161 2U6599 506 λ 6. Mixture as an additive to flavored water for a drink, consisting of 0.175 to 0.70 parts by weight Tartrazine and 99.30 to 99.825 parts by weight Vitamin C. 7 · Mixture as an additive to flavored products Water for a drink, consisting of 1.25 to 5.00 parts by weight of tartrazine and 95.0 to 98.75 parts by weight of the dye. 8. Non-alcoholic beverage containing a food coloring and an effective amount of tartrazine sufficient to stabilize the food color. 209813/1 161