EP0680263A1 - Improvements in or relating to carbonation - Google Patents

Improvements in or relating to carbonation

Info

Publication number
EP0680263A1
EP0680263A1 EP94905083A EP94905083A EP0680263A1 EP 0680263 A1 EP0680263 A1 EP 0680263A1 EP 94905083 A EP94905083 A EP 94905083A EP 94905083 A EP94905083 A EP 94905083A EP 0680263 A1 EP0680263 A1 EP 0680263A1
Authority
EP
European Patent Office
Prior art keywords
product
container
carbon dioxide
carbonation
substance capable
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP94905083A
Other languages
German (de)
French (fr)
Inventor
Simon Martyn Gotham
Paul Anthony Haywood
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Unilever PLC
Unilever NV
Original Assignee
Unilever PLC
Unilever NV
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Unilever PLC, Unilever NV filed Critical Unilever PLC
Priority to EP94905083A priority Critical patent/EP0680263A1/en
Publication of EP0680263A1 publication Critical patent/EP0680263A1/en
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/54—Mixing with gases
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F21/00—Dissolving
    • B01F21/02—Methods
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F21/00—Dissolving
    • B01F21/40—Dissolving characterised by the state of the material being dissolved
    • B01F21/403—Solid carbon dioxide or dry ice
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F23/00—Mixing according to the phases to be mixed, e.g. dispersing or emulsifying
    • B01F23/20—Mixing gases with liquids
    • B01F23/23—Mixing gases with liquids by introducing gases into liquid media, e.g. for producing aerated liquids
    • B01F23/237—Mixing gases with liquids by introducing gases into liquid media, e.g. for producing aerated liquids characterised by the physical or chemical properties of gases or vapours introduced in the liquid media
    • B01F23/2376—Mixing gases with liquids by introducing gases into liquid media, e.g. for producing aerated liquids characterised by the physical or chemical properties of gases or vapours introduced in the liquid media characterised by the gas being introduced
    • B01F23/23762—Carbon dioxide
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F2101/00—Mixing characterised by the nature of the mixed materials or by the application field
    • B01F2101/06—Mixing of food ingredients
    • B01F2101/14—Mixing of ingredients for non-alcoholic beverages; Dissolving sugar in water

Definitions

  • This invention relates to a method of carbonating products and to carbonated products produced by the method.
  • the invention finds particular application in connection with liquid products, such as drinks, including water, soft drinks and alcoholic drinks.
  • the invention provides a method of carbonating a sterilised product in a container, comprising adding to the container an appropriate amount of a sterile substance capable of generating carbon dioxide gas and sealing the container.
  • a sterile substance capable of generating carbon dioxide gas
  • the upper accepted limit for microbial contamination of soft drinks is typically around 1 yeast or mould colony forming unit per 25 m/s of product and around 100 bacterial spores per ml.
  • the product to be carbonated is typically in liquid form.
  • the method of the invention finds particular application in the production of carbonated drinks.
  • the product to be carbonated will be sterilised by “flash pasteurisation” (e.g. at 75°C for 30 seconds) .
  • flash pasteurisation e.g. at 75°C for 30 seconds
  • the sterile substance capable of generating carbon dioxide (C0 2 ) does not impart any undesired flavour or other characteristic to the product.
  • the most preferred substance capable of generating carbon dioxide gas is solid carbon dioxide.
  • the product to be carbonated might contain a reagent (reagent I) .
  • the substance capable of generating C0 2 gas might be an appropriate amount of another reagent (reagent II) which when reacted with reagent I gives rise to carbon dioxide gas.
  • reagent I might be an acid and reagent II might be a carbonate (or vice versa) .
  • Citric acid and ammonium carbonate are considered particularly suitable substances.
  • the product is partially carbonated prior to the addition of the substance capable of generating C0 2 gas, such that the carbonation is achieved in two steps.
  • the initial partial carbonation may conveniently be performed after sterilisation using simple conventional methods (e.g. using gaseous carbon dioxide at slightly elevated pressure) .
  • gaseous carbon dioxide at slightly elevated pressure
  • the product will be initially carbonated to around its saturation level, but could be carbonated to anywhere between 66-100% saturation. This initial carbonation therefore reduces the amount of gaseous carbon dioxide required subsequently to bring the product to the desired final carbonation level.
  • the invention provides a method of carbonating a product, comprising sterilising the product, performing an initial carbonation of the product under sterile conditions, aseptically filling a container with the product, adding to the container an appropriate amount of a sterile substance capable of generating carbon dioxide gas so as to perform a second carbonation, and sealing the container.
  • the amount of "entrapped" C0 2 in carbonated products may be more, less, or about the same as the amount of C0 2 actually dissolved in the product, depending on the degree of carbonation.
  • the amount of dissolved and entrapped C0 2 in a product may be determined by methods well known to those skilled in the art. Conveniently this may be done by disturbing the product (e.g. shaking it) to force the entrapped C0 2 out. The volume of the entrapped C0 2 forced out may then be measured from which a simple calculation yields the amount of dissolved C0 2 . Suppose, for example, that 2 litres of C0 2 was collected from 1 litre of product, then the product could be said to have been carbonated to "2 volumes".
  • the degree of "overpressure" necessary to achieve the desired degree of carbonation will vary according to the temperature of the liquid in which the C0 2 is dissolved (the solubility of gaseous carbon dioxide in liquids being increased at lower temperatures) . Generally an overpressure of 1-4 bar of carbon dioxide will be sufficient to achieve carbonation of 1 volume of carbon dioxide at temperatures ranging from about 1°C-10°C.
  • the product has been at least partially carbonated it should be held at the same or a lower temperature than the temperature at which the carbonation occurred. This is because, if the temperature is increased, C0 2 gas will tend to come out of the product.
  • the amount of carbon dioxide required to bring the product to its final level of carbonation will of course depend on the conditions under which the final carbonation takes place and the degree of saturation achieved during the initial carbonation.
  • the degree of carbonation of the final product in the container will be in the range of 1.5-5.0 volumes of C0 2 .
  • the amount of the substance capable of generating gaseous CO,added to each container can therefore be adjusted to give the desired level of final carbonation.
  • PET results in another problem when solid C0 2 is used as the substance capable of generating gaseous C0 2 .
  • solid C0 2 When solid C0 2 is added to the product it tends to sink to the bottom of the bottle and becomes surrounded by frozen product. The region in direct contact with this carbon dioxide/ice is subjected to very low temperatures, which can cause stress cracking of materials such as PET.
  • the container should be inverted 2-10 times.
  • this inversion has the advantage of aiding dissolution of the gaseous carbon dioxide.
  • Apparatus for inverting containers is already widely used in the relevant industry. It can be readily modified if necessary, to invert containers a number of times. The precise conditions preferred may vary as different PET bottles produced by different manufacturers have different characteristics. As a result, the optimum and/or maximum values of certain criteria (e.g. degree of carbonation) may be varied in a manner predictable to those skilled in the art.
  • the invention provides a container comprising a sterile carbonated product, produced by the method defined above.
  • a batch of mineral water was flash pasteurised and subsequently maintained under sterile conditions.
  • the water was chilled to 2°C and carbonated using gaseous carbon dioxide at an overpressure of 2 bar to 1.6 volumes of C0 2 .
  • the initially carbonated water was then used to fill 1.5 litre single trip PET bottles and 1.5 litre refillable PRBs supplied by Wellstar (similarly suitable bottles are obtainable from several other manufacturers) , the temperature being maintained at 2°C throughout the process and subsequent final carbonation.
  • approximately 2.7 grams of solid CO was added to each container and the bottles stoppered as quickly as possible.
  • 2.7 grams of solid C0 2 equates to 0.9 volumes.
  • the final product was carbonated to approximately 2.5 volumes. Inversion of the bottles helped prevent stress cracking of the bottles due to low temperatures.

Abstract

Disclosed is a method of carbonating a sterilised product in a container, comprising adding to the container an appropriate amount of a sterile substance capable of generating carbon dioxide gas and sealing the container.

Description

Title: Improvements in or relating to Carbonation
Field of the Invention
This invention relates to a method of carbonating products and to carbonated products produced by the method. The invention finds particular application in connection with liquid products, such as drinks, including water, soft drinks and alcoholic drinks.
Background of the Invention
Current methods of carbonating products, such as drinks, involve treatment with gaseous carbon dioxide under pressure and then placing the resulting carbonated product in suitable containers.
However such techniques cannot readily be used if the product is to be packaged under aseptic conditions (e.g. if the product contains no preservatives) .
To date, no convenient solution to the problem of aseptically filling containers with a carbonated product has been disclosed.
Summary of the Invention
In a first aspect, the invention provides a method of carbonating a sterilised product in a container, comprising adding to the container an appropriate amount of a sterile substance capable of generating carbon dioxide gas and sealing the container. It is recognised by those skilled in the art that sterility (the complete absence of any viable micro¬ organisms) is difficult to achieve and difficult to measure and, furthermore, not strictly necessary. As long as the viable count of micro-organisms is reduced to below a certain number the product will not be spoilt or become dangerously contaminated within its shelf-life. Thus the term "sterile" as used herein is intended to mean "effectively sterile", which is understood by those skilled in the art to refer to conditions where the number and type of viable micro-organisms is not significant. For example, conventional pasteurisation of milk does not sterilise the milk (i.e. reduce the viable micro-organism count to zero) but renders the product safe and greatly reduces the rate of spoilage. As. a guide, the upper accepted limit for microbial contamination of soft drinks is typically around 1 yeast or mould colony forming unit per 25 m/s of product and around 100 bacterial spores per ml.
The product to be carbonated is typically in liquid form. Thus the method of the invention finds particular application in the production of carbonated drinks.
Generally the product to be carbonated will be sterilised by "flash pasteurisation" (e.g. at 75°C for 30 seconds) . Alternatively, depending on the nature of the product, it might be possible to filter sterilise the product. It is preferred that the sterile substance capable of generating carbon dioxide (C02) does not impart any undesired flavour or other characteristic to the product.
The most preferred substance capable of generating carbon dioxide gas is solid carbon dioxide.
However, other substances will be apparent to those skilled in the art. For example, the product to be carbonated might contain a reagent (reagent I) . Thus the substance capable of generating C02 gas might be an appropriate amount of another reagent (reagent II) which when reacted with reagent I gives rise to carbon dioxide gas. For example reagent I might be an acid and reagent II might be a carbonate (or vice versa) . Citric acid and ammonium carbonate are considered particularly suitable substances.
Clearly, after the addition of the substance capable of generating gaseous carbon dioxide, it is necessary to seal the container so as to be substantially air-tight. This prevents the carbon dioxide coming out of solution and preserves the sterility of the product once the container is removed from .aseptic conditions.
It will be appreciated by those skilled in the art that the rate of formation of gaseous C02 might be very rapid - if say, solid C02, was used as the substance capable of generating gaseous C02. When solid C02 is added to the product it begins to sublime. However, the rate of sublimation is much greater than the rate of dissolution of the gas into the product. This can lead to very high pressures of C02 within the container which could compromise the integrity of the container.
It is therefore a highly preferred feature of the invention that the product is partially carbonated prior to the addition of the substance capable of generating C02 gas, such that the carbonation is achieved in two steps. The initial partial carbonation may conveniently be performed after sterilisation using simple conventional methods (e.g. using gaseous carbon dioxide at slightly elevated pressure) . Typically the product will be initially carbonated to around its saturation level, but could be carbonated to anywhere between 66-100% saturation. This initial carbonation therefore reduces the amount of gaseous carbon dioxide required subsequently to bring the product to the desired final carbonation level.
Thus in a preferred embodiment the invention provides a method of carbonating a product, comprising sterilising the product, performing an initial carbonation of the product under sterile conditions, aseptically filling a container with the product, adding to the container an appropriate amount of a sterile substance capable of generating carbon dioxide gas so as to perform a second carbonation, and sealing the container.
When C02 is forced into a liquid some C02 will dissolve, until the liquid is saturated with C02. After that point
- extra C02 may be forced into the liquid under pressure.
This extra C02 does not dissolve but becomes "entrapped'1 between the molecules of the liquid.
The amount of "entrapped" C02 in carbonated products may be more, less, or about the same as the amount of C02 actually dissolved in the product, depending on the degree of carbonation.
The amount of dissolved and entrapped C02 in a product may be determined by methods well known to those skilled in the art. Conveniently this may be done by disturbing the product (e.g. shaking it) to force the entrapped C02 out. The volume of the entrapped C02 forced out may then be measured from which a simple calculation yields the amount of dissolved C02. Suppose, for example, that 2 litres of C02was collected from 1 litre of product, then the product could be said to have been carbonated to "2 volumes". The degree of "overpressure" necessary to achieve the desired degree of carbonation will vary according to the temperature of the liquid in which the C02 is dissolved (the solubility of gaseous carbon dioxide in liquids being increased at lower temperatures) . Generally an overpressure of 1-4 bar of carbon dioxide will be sufficient to achieve carbonation of 1 volume of carbon dioxide at temperatures ranging from about 1°C-10°C.
It is preferred that once the product has been at least partially carbonated it should be held at the same or a lower temperature than the temperature at which the carbonation occurred. This is because, if the temperature is increased, C02 gas will tend to come out of the product.
The amount of carbon dioxide required to bring the product to its final level of carbonation will of course depend on the conditions under which the final carbonation takes place and the degree of saturation achieved during the initial carbonation.
Typically about 1.5 volumes of C02 will be dissolved in the initial carbonation and about a further 1 volume of C0 will be added in the final carbonation in the container. Generally, therefore, the degree of carbonation of the final product in the container will be in the range of 1.5-5.0 volumes of C02. The amount of the substance capable of generating gaseous CO,added to each container can therefore be adjusted to give the desired level of final carbonation.
Currently, carbonated products such as drinks are frequently sold in bottles comprising polyethylene terephthalate (PET) , which may be used once and then discarded, ("single trip" bottles) or may be refillable/reusable bottles, which are commonly known as "PRBs" (PET returnable bottles) . Although very light and reasonably strong, this material may become deformed if exposed to considerable internal pressures of C02. This is one of the reasons for the preferred initial carbonation step, as it reduces the pressure of C02 required for the carbonation inside the container.
The use of PET results in another problem when solid C02 is used as the substance capable of generating gaseous C02. When solid C02is added to the product it tends to sink to the bottom of the bottle and becomes surrounded by frozen product. The region in direct contact with this carbon dioxide/ice is subjected to very low temperatures, which can cause stress cracking of materials such as PET.
It is therefore a preferred feature of the present invention particularly when using containers of PET that, following addition of a substance capable of generating carbon dioxide and sealing, the container is inverted.
Preferably the container should be inverted 2-10 times. As well as preventing any on part of the bottle being exposed to low temperatures for too long, this inversion has the advantage of aiding dissolution of the gaseous carbon dioxide.
Apparatus for inverting containers is already widely used in the relevant industry. It can be readily modified if necessary, to invert containers a number of times. The precise conditions preferred may vary as different PET bottles produced by different manufacturers have different characteristics. As a result, the optimum and/or maximum values of certain criteria (e.g. degree of carbonation) may be varied in a manner predictable to those skilled in the art.
In another aspect the invention provides a container comprising a sterile carbonated product, produced by the method defined above.
The invention is further described in the following illustrative example.
Example
A batch of mineral water was flash pasteurised and subsequently maintained under sterile conditions. The water was chilled to 2°C and carbonated using gaseous carbon dioxide at an overpressure of 2 bar to 1.6 volumes of C02. The initially carbonated water was then used to fill 1.5 litre single trip PET bottles and 1.5 litre refillable PRBs supplied by Wellstar (similarly suitable bottles are obtainable from several other manufacturers) , the temperature being maintained at 2°C throughout the process and subsequent final carbonation. Next, approximately 2.7 grams of solid CO, was added to each container and the bottles stoppered as quickly as possible. 2.7 grams of solid C02 equates to 0.9 volumes. Thus, upon dissolution of the solid C02, the final product was carbonated to approximately 2.5 volumes. Inversion of the bottles helped prevent stress cracking of the bottles due to low temperatures.

Claims

Claims
1. A method of carbonating a sterilised product in a container, comprising adding to the container an appropriate amount of a sterile substance capable of generating carbon dioxide gas and sealing the container.
2. A method of carbonating a product, comprising sterilising the product, performing an initial carbonation of the product under sterile conditions, aseptically filling a container with the product, adding to the container an appropriate amount of a sterile substance capable of generating carbon dioxide gas so as to perform a second carbonation, and sealing the container.
3. A method according to claim 2 , wherein the product is initially partially carbonated to 66-100% saturation.
4. A method according to claim 2 or 3, wherein the amount of the sterile substance capable of generating carbon dioxide gas added to the product is sufficient to generate about 1 volume of carbon dioxide.
5. A method according to any one of the preceding claims, where in the sterile substance capable of generating carbon dioxide gas is solid carbon dioxide.
6. A method according to any one of the preceding claims, wherein the container comprises polyethylene terephthalate.
7. A method according to any one of the preceding claims, wherein the container is inverted following the addition of a substance capable of generating carbon dioxide gas.
8. A method according to any one of the preceding claims, wherein the final product is carbonated in the range of 1.5-5.0 volumes of C02.
9. A method according to any one of the preceding claims, wherein one or more of the steps is performed at a temperature in the range of 1-10 °C.
10. A container comprising a sterile carbonated product produced by the method of any one of claims 1-9.
EP94905083A 1993-01-18 1994-01-14 Improvements in or relating to carbonation Withdrawn EP0680263A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP94905083A EP0680263A1 (en) 1993-01-18 1994-01-14 Improvements in or relating to carbonation

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
EP93300293 1993-01-18
EP93300293 1993-01-18
PCT/EP1994/000119 WO1994015489A1 (en) 1993-01-18 1994-01-14 Improvements in or relating to carbonation
EP94905083A EP0680263A1 (en) 1993-01-18 1994-01-14 Improvements in or relating to carbonation

Publications (1)

Publication Number Publication Date
EP0680263A1 true EP0680263A1 (en) 1995-11-08

Family

ID=8214280

Family Applications (1)

Application Number Title Priority Date Filing Date
EP94905083A Withdrawn EP0680263A1 (en) 1993-01-18 1994-01-14 Improvements in or relating to carbonation

Country Status (10)

Country Link
EP (1) EP0680263A1 (en)
JP (1) JPH08505288A (en)
KR (1) KR960700014A (en)
CN (1) CN1092622A (en)
AU (1) AU5884494A (en)
CA (1) CA2154083A1 (en)
FI (1) FI953451A (en)
NO (1) NO952839L (en)
WO (1) WO1994015489A1 (en)
ZA (1) ZA94314B (en)

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Publication number Priority date Publication date Assignee Title
CN1059461C (en) * 1996-04-08 2000-12-13 张文惠 Light-sparkling-wine beverage made of sweet wine juice
CN1058051C (en) * 1997-06-05 2000-11-01 启东酒厂 Sparkling rice wine and production thereof
GB9904897D0 (en) * 1999-03-03 1999-04-28 Nova Chemicals Europ Limited Polymer devlatilisation process
FR2799137B1 (en) * 1999-10-05 2001-11-09 Air Liquide METHOD, EQUIPMENT AND PLANT FOR THE PRODUCTION OF A CARBONATE LIQUID
DE102012015087A1 (en) * 2012-08-01 2014-05-15 Khs Corpoplast Gmbh Method and device for producing filled with a liquid product containers
US9661872B2 (en) * 2012-10-17 2017-05-30 Pepsico, Inc. Post fill carbonation with container overpressure limitation
BR112015012638A2 (en) * 2012-12-18 2017-07-11 Nestec Sa method for improving microbiological stability in a still water-based beverage and microbiologically stable shelf-free water-based beverage

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Publication number Priority date Publication date Assignee Title
US1336720A (en) * 1919-08-11 1920-04-13 H T Dewey & Sons Company Process of treating fruit-julice
IT1089031B (en) * 1977-11-02 1985-06-10 Bertuzzi Sa CONTINUOUS PRODUCTION PROCESS AND PLANT OF STERILE AND DEOXY SUGARED SUGARS TO BE USED IN THE PREPARATION OF CARBONATED BEVERAGES
EP0144450B1 (en) * 1983-11-18 1988-03-23 Katashi Aoki (deceased) Polyethyleneterephthalate bottle with a two-layered neck
US4620962A (en) * 1985-03-04 1986-11-04 Mg Industries Method and apparatus for providing sterilized cryogenic liquids
JP2575952B2 (en) * 1990-12-28 1997-01-29 アサヒ飲料株式会社 Production method of oxygen-containing mineral water in closed container

Non-Patent Citations (1)

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Title
See references of WO9415489A1 *

Also Published As

Publication number Publication date
FI953451A0 (en) 1995-07-17
KR960700014A (en) 1996-01-19
JPH08505288A (en) 1996-06-11
AU5884494A (en) 1994-08-15
NO952839D0 (en) 1995-07-17
FI953451A (en) 1995-07-17
NO952839L (en) 1995-07-17
CN1092622A (en) 1994-09-28
ZA94314B (en) 1995-07-17
CA2154083A1 (en) 1994-07-21
WO1994015489A1 (en) 1994-07-21

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