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

Definitions

• the present invention relates to a new process of carbonation.
• the invention also includes a suitable system for carrying out the new process, denoted by the term carbonator.
• Carbonation is a process by means of which carbon dioxide, Co 2 , is incorporated into a product, usually in an aqueous liquid. It is used especially for the production of carbonated beverages, a general designation which includes carbonated waters, carbonated fruit juices, colas and carbonated cooling drinks in general, as well as carbonated wines.
• the carbonated products may be for example water, mineral waters, aqueous solutions containing extracts of fruits or other vegetable extracts, especially of cola, tea or coffee, sugar or other sweeteners, caramel, citric acid, ascorbic acid, colorants and, generally in small concentrations, inorganic anions and cations such as bicarbonate, chloride, fluoride, sodium, calcium, potassium, magnesium, etc. They may also contain alcohol, in the case of wines, flavourings, colorants, thickeners, dispersants and solid products in suspension, normally vegetable fibres and fruit pulps or others. Naturally, for the preparation of beverages, all of the above-mentioned components or additives should be of alimentary grade.
• carbonation may also be applied in other fields, for example for pH adjustment in liquids or others.
• Carbonation is a complex process which comprises the physical phenomena of dispersal and dissolution of C0 2 in the liquid medium together with chemical phenomena of interaction of C0 2 first with the water, forming unstable carbonic acid, and subsequently with other components of the medium to be carbonated, giving rise to carbonates and other compounds which play a part in the fixation of C0 2 .
• Carbonation processes are known at the present time and are very widely diffused in industry, principally in the food-industry sector and especially in the industry for the preparation of non-alcoholic beverages.
• Saturators are devices in which a C0 diffuser is located in a reactor, generally of tubular form, into which a liquid to be carbonated is passed in a continuous manner. This diffusion is effected by causing gaseous C0 to pass under slight pressure through the diffuser, dispersing it throughout the liquid to be carbonated.
• Diffusers are normally devices which have, in their terminal part in contact with the liquid, a porous plate which can be made from various materials, such as for example porous porcelain, porous metal plates, etc.
• Porous tubes can also be used as diffusers, for example metal tubes which are inserted inside the saturator, normally of concentric tubular form.
• the pressure of C0 2 should be sufficient to provide an adequate flow of C0 2 to overcome the resistance of the porous diffuser and the pressure of the particular fluid to be carbonated.
• the saturator is of Venturi type and the C0 is introduced immediately upstream of the constriction or at the entry to it, thereby obtaining a more rapid incorporation owing to the variation in pressure caused by the Venturi effect.
• a pressure vessel is used. In accordance with this technique, the vessel is charged with gaseous C0 up to a high pressure,
• the liquid to be carbonated is introduced into the vessel by means of calibrated perforations which produce fine jets.
• the intimate contact thus effected between the C0 present within the vessel and the liquid introduced promotes the incorporation of the C0 2 into the liquid.
• J60087837 describes a system for the carbonation of liquids, especially beverages, in which gaseous C0 2 is atomized within a liquid under reduced pressure, a high efficiency of carbonation being claimed.
• DE 4319526 describes an apparatus for carbonation which allows a uniform and controllable level of carbonation by using a control unit when C0 2 is introduced.
• WO 9415489 describes a process of carbonation of mineral water in which, after a conventional carbonation with gaseous C0 2 , PET bottles are filled with the cooled water and a specific quantity of solid C0 2 is added to each bottle, these being closed as rapidly as possible. Clearly, this process is not suitable for industrial use.
• DE 3634814 describes a method of carbonation of liquids, especially non-alcoholic beverages, in which gaseous C0 is added in a zone of low pressure from an injector.
• DE 3431906 describes a system for the saturation of liquids with a gas, especially C0 , which makes use of a porous membrane.
• EP-145918 describes a process for rapid carbonation of water by means of a controlled flow of gaseous C0 2 .
• DD-211489 describes a system for the carbonation of liquids, for example lemonade, in which the C0 2 /air mixture is recycled, allowing an saving in the use of C0 .
• WO 8400671 describes an automatic system for the carbonation of liquids for beverages, in which the introduction of gaseous C0 into the carbonation chamber is effected via a valve controlled automatically.
• DE 3132706 describes a system for the carbonation of beverages in which the liquid for carbonation and the C0 are made to pass in contraflow through a series of storage tanks.
• the production of sparkling wines by carbonation is the subject of processes described, for example, in SU 1082803 and SU 1124019, gaseous C0 being used in both cases.
• Obtaining carbonated beverages for immediate use in restaurants or for domestic consumption is the subject for example of WO 9015011, EP-296570, GB 2186265, GB 2137894, BE- 898455, WO 8204243, GB 2097274, EP-59534, BE-878003, BE-877855 and EP-33157. All of these systems utilize gaseous C0 2 , introduced by various means and under different conditions into a stream of the liquid for carbonation when the latter is tapped from a storage reservoir into a receptacle for immediate consumption, for example into a glass.
• the process of carbonation is influenced especially by the operating pressure, by the temperature and also by the pH in particular and by the composition in general of the liquid medium.
• the pressure and temperature at which the carbonated product is going to be stored until the moment of use must also be taken into account, bearing in mind that this storage is normally effected in plastic, glass or metal, generally aluminium, containers.
• These containers are sealed by crown pressure caps, by screw caps or, in the case of so-called cans, they are punched and equipped with devices for easy opening formed by a tear-away groove with a ringpull for the action of opening.
• the greater part of the C0 2 is found in the carbonated product in equilibrium at a certain pressure, but can be easily liberated once this equilibrium is disturbed, usually by a reduction in the pressure, which may occur simply as a result of opening the container in which the carbonated product is stored under a slight pressure and of placing the liquid at atmospheric pressure.
• the material of the container is partially permeable to C0 , as is the case with certain plastic materials used for bottles for beverages, there may be a tendency for a gradual loss of C0 over time.
• All of the known industrial processes for carbonation of liquids have in common the fact that they are carried out in a single operation and make use of gaseous carbon dioxide. In general, to obtain an acceptable degree of carbon- ation the pressure of C0 2 should be elevated.
• the improved processes referred to above cite pressures of 0.22 to 5.2 MPa or refer to "high pressure".
• C0 2 defective fixation of C0 2 also represents an major disadvantage at the time of consumption.
• the C0 2 tends to be released in the form of bubbles, which contributes to the flavour of the product.
• the release is in general too rapid, which has the result that a beverage which is not consumed quickly does not ultimately give the same degree of satisfaction.
• the subject of the present invention is a new process of carbonation which differs completely from the conventional processes described in terms of implementation and results.
• a further subject of the invention is a suitable apparatus for implementing the new process, denoted by the term carbonator, and a system for industrial use in which the apparatus of the invention is linked to auxiliary devices which enable all of the operations to obtain carbonated liquids, especially carbonated beverages, to be carried out.
• the new process of carbonation of the present invention may be used for all the cases in which use has been made hitherto of the conventional carbonation techniques described, especially for the production of carbonated beverages in general, carbonated waters, carbonated fruit juices, colas and other carbonated cooling drinks, as well as carbonated wines.
• the use of the process of the present invention is not necessarily limited to the field of beverages .
• the process of the present invention is characterized in that it comprises at least one stage of carbonation or of prior carbonation in which use is made not of gaseous carbon dioxide but of carbon dioxide in liquid form, thereby promoting dissolution of C0 throughout the liquid which it is intended to carbonate at a moderate pressure by means of the intimate contact of the liquid carbon dioxide with the liquid for carbonation atomized into fine droplets.
• the liquid for carbonation and the liquid C0 2 are simultaneously atomized in a closed container which has suitable devices for the atomization of the liquid for carbonation and of the liquid
• This container is termed a carbonator.
• the process of the present invention can be carried out in two stages, a pre-carbonation and a subsequent post-carbonation, utilizing, in the pre-carbonation stage, carbon dioxide in liquid form as described above.
• the liquid may then be subjected to a conventional post-carbonation, to complete the process.
• the first stage of pre-carbonation is carried out in a container such as that described, in this case termed pre-carbonator, and the subsequent stage is carried out in a conventional post-carbonator .
• This particular two-stage case is preferred when preparing carbonated beverages whose composition includes syrups, these being introduced for example in a mixer inserted between the pre-carbonator and the post-carbonator.
• the new process of carbonation consists in the incorporation of C0 2 into a liquid for carbonation in a carbonation chamber, use being made, for this purpose, of liquid C0 2 which is brought into intimate contact with the aforementioned liquid at moderate pressure.
• the C0 is atomized inside the chamber in which the liquid for carbonation is also atomized, so that the paths of the two fluids intersect.
• the new process of carbonation consists in the incorporation of C0 2 into the liquid for carbonation in two consecutive stages carried out in two different chambers, namely pre-carbonation and final post-carbonation, liquid C0 2 being utilized in the first stage in the pre-carbonator in which it is brought into contact with the liquid for carbonation, preferably in such a manner that the streams of the two fluids intersect, as described.
• the subsequent stage of final post- carbonation may be carried out in accordance with the conventional techniques of carbonation, except that the liquid for carbonation, which has previously been subjected to pre-carbonation, contains, already incorporated, an appreciable quantity of carbon dioxide, as a result of which the operation is in general more rapid and less critical than conventional carbonation.
• the carbonator or pre-carbonator in accordance with the technique of the present invention is formed by a chamber or container in which there are different nozzles for injecting liquid C0 2 , on the one hand, and the liquid for carbonation on the other.
• the liquid for carbonation is atomized by means of injectors in sufficient number for the volume which it is intended to treat. This atomization converges in the centre of the chamber.
• a stream of liquid C0 2 which, under the working conditions of temperature and pressure, is ultimately converted into dry ice, i.e. into solid C0 2 in subdivided form and, in this case, finely divided form.
• the stream of C0 2 intercepts the various atomizations of the liquid, cooling it and combining with it.
• a constant injection of liquid C0 2 is created via the atomization apertures so as to form a vertical downward stream of C0 2 .
• the C0 is converted immediately into dry ice even before coming into contact with the liquid for carbonation.
• the liquid intended for carbonation is injected via the injectors arranged in several rows placed at various heights so as to form in the interior of the carbonator or of the pre- carbonator jets whose paths are initially horizontal, in such a way as also to atomize the liquid.
• the jets of C0 2 and of the liquid for carbonation intersect, resulting in a fine dispersion or incorporation of the carbon dioxide into the liquid.
• the entire process may be carried out in an atmosphere with controllable pressure and temperature, thus permitting various degrees of incorporation of C0 into the liquid.
• the usual pressure of the process is only from approximately 200 to approximately 4000 hPa (relative pressure) , a moderate pressure when compared with the pressures generally necessary for conventional carbonation.
• the introduction of the liquid C0 is preferably effected from a cryogenic reservoir at a pressure of 1.5 to 2.5 MPa, and the diameter of the inlet apertures is a function of the volume to be treated and of the pressure. Moreover, the diameter of the injection apertures for the liquid for carbonation is also a function of the volume to be treated and of the nature of the liquid.
• the temperature of carbonation of the process of the present invention is preferably a temperature below the ambient temperature, suitable temperatures being between approximately 4°C and approximately 15 °C. Normally it is possible to attain a suitable temperature for the process without having recourse to refrigerating units for cooling the carbonator and the liquid for carbonation, taking advantage only of the cooling arising out of the use of cryogenic C0 2 and its expansion during the process.
• the liquid may be subjected to a conventional post-carbonation to complete the process, augmenting the quantity of dissolved C0 .
• the liquid to be treated in the stage of carbonation in accordance with the present invention or in pre-carbonation in the particular case of two stages should be free of solid particles or of dissolved components which could interfere with the process, for example by raising its viscosity, which could be the case with sweetners or others. If it is intended that a beverage should contain solids, be these fruit fibres or pulps, etc., or constituents such as those referred to, these must be added subsequently to the pre-carbonated liquid, between the stage of pre-carbonation and that of the final post-carbonation, for which a mixer may be inserted in the system of carbonation. This mixing may be effected by conventional techniques.
• the liquid may be routed to a post-carbonator in which a conventional carbonation is carried out by dissolving C0 2 under customary conditions of pressure and temperature, different from those utilized in stage 1.
• a further subject of the present invention is a suitable apparatus for carrying out the carbonation, comprising a carbonator as described below.
• a subject of the present invention is an appropriate system for carrying out a carbonation in at least two stages, comprising a pre-carbonator, a mixer if required, and a post-carbonator similar to a conventional carbonator.
• the carbonator in accordance with the present invention or the pre-carbonator in the particular two-stage case comprises a reservoir made from suitable material which has sufficient separate inlet ports for the introduction of liquid C0 and of the liquid for carbonation and injectors for the atomization of these in a geometrical arrangement such that the jets intersect as described.
• the carbonator or pre-carbonator can be of any form.
• a cylindrical form is suitable, the height being conveniently greater than the diameter.
• the bottoms may be flat, conical or domed, in accordance with usual practice in the case of the low-pressure reservoirs used in the food industry and in the chemical industry.
• the form may also be prismatic, it being possible for the bottoms in this case to be flat or pyramidal.
• the carbonator or pre-carbonator can be of any material compatible with the liquid to be treated and with the standards of cleanliness customary in the food industry.
• stainless steel is employed, although other materials may be employed, such as carbon steel, enamelled steel, polymeric materials, etc.
• the pre-carbonator has external thermal insulation, which contributes to the economy of the process.
• the carbonator or pre-carbonator may advantageously be equipped with control, monitoring or safety instruments, such as, for example, controlled valves, for example pneumatic valves or electrovalves, for regulating the inlet and outlet of fluids, level detectors, pressure and temperature gauges, inspection ports, safety valves, valves for the withdrawal of samples, etc.
• the pressure and temperature gauges may be of appropriate form, equipped with local indicators and/or signal transmitters for remote indicators and/or regulators, for example in a synoptic panel or control robot.
• Figure 1 shows a carbonator or pre-carbonator in a non- limiting preferred embodiment.
• the numerals denote the following:
• 1 - steel tank preferably of stainless steel
• Figure 2 shows an example of a system comprising a pre- carbonator, a mixer and a conventional post-carbonator. This figure shows the following:
• V12 -inlet valve to mixer for precarbonated liquid.
• system is computerized and has appropriate programs for each product.
• the automated or computerized system may, for example, consist of a system similar to that represented in Figure 1 in which the valves 4, 5, 6, 7, 11 and 12 are controlled electrically or pneumatically by means of signals received from a robot, which in turn receives instructions derived from the measuring instruments 8, 9 and 13.
• the automated or computerized system may, for example, consist of a system in which the valves VI and V12 and the pumps Bl and B2 are controlled electrically or pneumatically by means of signals received from a robot, which in turn receives instructions derived from the measuring instruments PI to P4, TI and Nl to N3.
• the process of the present invention offers numerous advantages over the conventional process of carbonation, of which the following are notable:
• Another advantage of the process of the present invention is the slower release of gas after the packaging has been opened, which allows enjoyment of the beverage without an adverse effect on the taste for a longer period of time, even after it has been poured out into the glass.
• a further advantage of the process of the present invention is the moderate pressure at which it can be carried out, which allows the utilization of more economical equipment.
• An additional advantage of the present invention is the optional availability of a totally automated system in which all of the operations can be carried out in sequence with previously established parameters for an operation under optimal conditions. The system may be controlled by computer with previously designed programs suitable for each product.
• Example 1 Preparation of carbonated water 100 of drinking water and 85 g of liquid C0 2 were introduced simultaneously into a carbonator similar to that shown in Figure 1, previously filled with gaseous C0 2 and cooled to about 7°C, via the respective valves and in such a manner that the jets of the atomized fluids intersected inside the apparatus.
• the C0 was derived from a cryogenic reservoir at about -20°C and 2.0 MPa. The flows were adjusted in such a manner that the temperature during the process inside the carbonator was maintained at around 6.5°c and the pressure reached around 0.12 MPa. During atomization of the C0 2 , the latter was converted to dry ice by expansion, having cooled to around -76°C. The introduction lasted about 1 minute.
• Example 2 Preparation of cola soft drink 100 L of drinking water and 100 g of liquid C0 2 were introduced simultaneously into a pre-carbonator of a two- stage carbonation system, similar to that shown in Figure 2, previously filled with gaseous C0 2 and cooled to around 6°C, via the respective valves and in such a manner that the jets of the atomized fluids intersected inside the apparatus.
• the C0 was derived from a cryogenic reservoir at about -20°C and 2.0 MPa.
• the flows were adjusted in such a manner that the temperature during the process inside the pre-carbonator was maintained at about 6°C and the pressure reached about 0.08 MPa.
• the latter was converted to dry ice by expansion, having cooled to around -76°C.
• the introduction lasted about 1 minute.
• the discharge valve of the pre- carbonator was opened and the pre-carbonated water passed into the mixer where it was mixed with a syrup consisting of vegetable extracts and sugar, with the usual composition of a cola syrup.
• the mixture passed immediately to the post-carbonator where a classical carbonation was carried out at 0.6 MPa.
• the final product contained 6 g/L of C0 2 .
• the cola soft drink obtained was packed in PET bottles and kept under perfect conditions for a storage period of 1 year.
• organoleptic qualities were evaluated by tasters and compared with a cola soft drink obtained using the conventional process, and it was shown that these qualities were maintained to a much higher degree.
• Example 2 the pre-carbonated water passed as in Example 2 to the mixer, being mixed therein with a syrup consisting of an extract of lime-lemon and sugar.
• Example 2 a lime-lemon carbonated beverage being obtained with excellent organoleptic properties and optimal fixation of C0 in the liquid, as evaluated by tasting and conservation tests.

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• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Non-Alcoholic Beverages (AREA)
• Devices For Dispensing Beverages (AREA)

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• 1996
  • 1996-08-14 PT PT10190596A patent/PT101905B/pt active IP Right Grant
• 1997
  • 1997-08-02 AU AU40140/97A patent/AU4014097A/en not_active Abandoned
  • 1997-08-02 EP EP97937553A patent/EP0921730A1/de not_active Withdrawn
  • 1997-08-02 WO PCT/EP1997/004274 patent/WO1998006280A1/en not_active Application Discontinuation

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