FR2655241A1 - Liquid compositions, particularly food beverages, including at least two distinct phases constituting a motif and method for preparing them - Google Patents
Liquid compositions, particularly food beverages, including at least two distinct phases constituting a motif and method for preparing them Download PDFInfo
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- FR2655241A1 FR2655241A1 FR8915907A FR8915907A FR2655241A1 FR 2655241 A1 FR2655241 A1 FR 2655241A1 FR 8915907 A FR8915907 A FR 8915907A FR 8915907 A FR8915907 A FR 8915907A FR 2655241 A1 FR2655241 A1 FR 2655241A1
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- xanthan
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- 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
- A23L2/58—Colouring agents
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Jellies, Jams, And Syrups (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
La présente invention concerne des compositions liquides, notamment des boissons alimentaires, comportant au moins deux phases distinctes constituant un motif, ainsi que leur procédé de préparation. The present invention relates to liquid compositions, in particular food beverages, comprising at least two distinct phases constituting a motif, as well as their preparation process.
La présentation des produits alimentaires influe considérablement le choix du consommateur; l'aspect même de ces produits participe à la satisfaction des consommateurs lors de leurs consommations. The presentation of food products considerably influences consumer choice; the very appearance of these products contributes to the satisfaction of consumers during their consumption.
I1 est donc essentiel de rechercher de nouvelles formes de présentation des produits, non seulement au travers de leurs conditionnements mais aussi dans l'apparence du produit en soi. It is therefore essential to seek new forms of product presentation, not only through their packaging but also in the appearance of the product itself.
Dans le domaine des boissons la couleur, la viscosité ou encore l'odeur, éventuellement le pétillement font l'objet d'enquêtes très complètes avant le lancement d'un nouveau produit. L'apparence d'une boisson fait l'objet d'une attention toute particulière notamment dans les lieux publics lors de la préparation de cocktails. In the beverage industry, color, viscosity or even smell, possibly sparkling, are the subject of very comprehensive surveys before the launch of a new product. The appearance of a drink is the subject of particular attention, particularly in public places when preparing cocktails.
La recherche d'aspects nouveaux à donner à ces boissons se trouve limité par la nature précisément liquide de ces compositions. Seule la combinaison des densités permet de proposer des boissons comportant deux ou plusieurs phases distinctes, toutefois celles-ci sont toujours superposées et l'on n t a jamais trouvé les moyens permettant de réaliser des compositions liquides comportant plusieurs phases disposées selon des motifs tout-à-fait quelconques. The search for new aspects to give to these drinks is limited by the precisely liquid nature of these compositions. Only the combination of densities makes it possible to offer drinks comprising two or more distinct phases, however these are always superimposed and we have never found the means making it possible to produce liquid compositions comprising several phases arranged in all-to-one patterns. do anything.
I1 a maintenant été trouvé que l'utilisation d'agents épaississants et gélifiants permet de préparer des compositions liquides alimentaires, notamment des boissons, comportant des motifs ne se limitant pas à des phases distinctes superposées mais pouvant revêtir des formes quelconques. It has now been found that the use of thickening and gelling agents makes it possible to prepare liquid food compositions, in particular drinks, comprising patterns which are not limited to separate superimposed phases but which can take any form.
On connait notamment comme agent épaississant les galactomannanes qui sont les composants des gommes extraites de végétaux tels que les gommes de caroubes. Galactomannans, which are the components of gums extracted from plants such as locust bean gums, are known in particular as thickening agents.
On connait aussi les agents gélifiants obtenus à partir de glucides par l'action d'un micro-organisme; tel est le cas du xanthane, polysaccharide obtenu par l'action de bactéries du genre Xanthomas. We also know the gelling agents obtained from carbohydrates by the action of a microorganism; this is the case with xanthan, a polysaccharide obtained by the action of bacteria of the genus Xanthomas.
L'association du xanthane et des galactomannanes permet d'obtenir des gels de qualité améliorée. Le brevet US 3 557 016 décrit de tels gels préparés à partir de xanthane et de gomme de caroube. Ces gels sont utilisés pour la préparation de compositions épaississantes et gélifiantes utiles notamment dans le domaine de l'alimentation humaine ou animale. The combination of xanthan and galactomannans makes it possible to obtain gels of improved quality. US Patent 3,557,016 describes such gels prepared from xanthan and locust bean gum. These gels are used for the preparation of thickening and gelling compositions useful in particular in the field of human or animal food.
Il a maintenant été trouvé que l'utilisation de gels aqueux colorés à base de xanthane et de gomme de caroube permet de préparer des compositions liquides, notamment des boissons alimentaires, comportant plusieurs phases distinctes constituant un motif, sans nuire à la fluidité de ladite composition liquide. It has now been found that the use of colored aqueous gels based on xanthan and locust bean makes it possible to prepare liquid compositions, in particular food drinks, comprising several distinct phases constituting a pattern, without harming the fluidity of said composition. liquid.
La demanderesse a remarqué que l'association de xanthane et d'un autre galactomannane comme la gomme de guar ne permet pas d'obtenir un tel résultat. The Applicant has noticed that the combination of xanthan and another galactomannan such as guar gum does not allow such a result to be obtained.
Il est par contre possible d'utiliser un dérivé du xanthane tel que le xanthane dés acétylé pour obtenir un résultat identique. On the other hand, it is possible to use a xanthan derivative such as deacetylated xanthan to obtain an identical result.
La composition liquide selon l'invention comporte au moins deux phases distinctes constituant un motif, chacune des phases comprenant un gel aqueux coloré à base de gomme de caroube et de xanthane. The liquid composition according to the invention comprises at least two distinct phases constituting a pattern, each of the phases comprising a colored aqueous gel based on locust bean and xanthan.
Le motif est obtenu par le contraste des phases de couleurs différentes; lesdites phases bien que ne se mélangeant pasr ne peuvent plus être séparées. The pattern is obtained by the contrast of the phases of different colors; said phases although not mixing can no longer be separated.
Le rapport massique gomme de caroube/xanthane dans le gel aqueux coloré est compris entre 30/70 et 80/20, et de préférence 40/60. The mass ratio of carob gum / xanthan in the colored aqueous gel is between 30/70 and 80/20, and preferably 40/60.
Les agents gélifiants tels que le xanthane et les agents épaississants comme la gomme de caroube sont traditionnellement utilisés dans des compostions présentant un ph supérieur à 3, en effet à des valeurs de ph inférieures à 3 ces agents sont hydrolysés et perdent leurs propriétés. Or les compositions de l'invention devant conserver leur caractère liquide, notamment dans le cas de boisson, une hydrolyse partielle est recommandée; aussi, de manière avantageuse, le gel aqueux coloré présente un ph compris entre 1,5 et 4. Gelling agents such as xanthan and thickening agents such as locust bean gum are traditionally used in compositions with a pH greater than 3, in fact at pH values less than 3 these agents are hydrolyzed and lose their properties. However, the compositions of the invention having to keep their liquid nature, in particular in the case of a drink, partial hydrolysis is recommended; also, advantageously, the colored aqueous gel has a pH of between 1.5 and 4.
Les compositions liquides de l'invention peuvent présenter une viscosité variable selon la destination de la composition, cette viscosité est bien entendue fonction de la viscosité des gels aqueux colorés qu'elle comprend; de manière avantageuse, la viscosité du gel aqueux coloré, mesurée à 200C au viscomètre Brookfield à 20 tr/mn, est comprise entre 700 et 1400 centipoises. The liquid compositions of the invention may have a variable viscosity depending on the destination of the composition, this viscosity is of course dependent on the viscosity of the colored aqueous gels which it comprises; advantageously, the viscosity of the colored aqueous gel, measured at 200C with the Brookfield viscometer at 20 rpm, is between 700 and 1400 centipoise.
Selon une forme de réalisation préférée, la composition liquide, notamment la boisson alimentaire, de l'invention est caractérisée en ce que le gel aqueux coloré présente un ph compris entre 2 et 3,5, une concentration massique de l'association gomme de caroube-xanthane comprise entre 0,40% et 0,65%, et une viscosité, mesurée à 200C au viscosimètre Brookfield à 20 tr/mn, comprise entre 900 et 1200 centipoises. According to a preferred embodiment, the liquid composition, in particular the food drink, of the invention is characterized in that the colored aqueous gel has a pH of between 2 and 3.5, a mass concentration of the locust bean gum association -xanthan between 0.40% and 0.65%, and a viscosity, measured at 200C with a Brookfield viscometer at 20 rpm, between 900 and 1200 centipoise.
Selon un mode de réalisation particulier de l'invention, la composition liquide, notamment boisson alimentaire, comporte au moins trois phases distinctes constituant un motif, deux au moins desdites phases comprenant un gel aqueux de coloration identique. According to a particular embodiment of the invention, the liquid composition, in particular a food drink, comprises at least three distinct phases constituting a pattern, at least two of said phases comprising an aqueous gel of identical coloring.
A partir d'au moins deux gels aqueux de colorations différentes, il est possible de préparer une composition liquide selon l'invention comportant plusieurs phases distinctes disposées selon une très grande variétés de motifs jouant sur au moins deux couleurs. From at least two aqueous gels of different colors, it is possible to prepare a liquid composition according to the invention comprising several distinct phases arranged according to a very large variety of patterns playing on at least two colors.
A titre d'exemple de composition liquide selon l'invention on peut citer une boisson alimentaire comportant au moins deux phases distinctes constituant un motif, chacune des phases comprenant un gel aqueux coloré constitué, pour 1 litre d'eau, de - 1,13 à 2,77 g de gomme de caroube, - 1,70 à 4,15 g de xanthane, - 0,01 à 30 g d'un acide tel que l'acide citrique, l'acide lactique, l'acide tartrique, l'acide orthophosphorique, - 0,1 à 450 g d'au moins un additif alimentaire, tel que du sucre, un colorant, un édulcorant, arôme naturel ou artificiel, une boisson alcoolisée, un jus de fruit. As an example of a liquid composition according to the invention, there may be mentioned a food drink comprising at least two distinct phases constituting a pattern, each of the phases comprising a colored aqueous gel consisting, for 1 liter of water, of - 1.13 2.77 g of locust bean gum, - 1.70 to 4.15 g of xanthan, - 0.01 to 30 g of an acid such as citric acid, lactic acid, tartaric acid, orthophosphoric acid, - 0.1 to 450 g of at least one food additive, such as sugar, a color, a sweetener, natural or artificial flavor, an alcoholic drink, a fruit juice.
La boisson alimentaire selon l'invention, comporte au moins deux phases distinctes constituant un motif, et comprend pour un litre d'eau - 1,13 à 2,77 g de gomme de caroube, - 1,70 à 4,15 g de xanthane, - 0,01 à 30 g d'un acide tel que l'acide citrique, l'acide lactique, l'acide tartrique, l'acide orthophosphorique, - 0,1 à 450 g d'au moins un additif alimentaire, tel que du sucre, un colorant , un édulcorant, arôme naturel ou artificiel, une boisson alcoolisée, un jus de fruit. The food drink according to the invention comprises at least two distinct phases constituting a pattern, and comprises for one liter of water - 1.13 to 2.77 g of locust bean gum, - 1.70 to 4.15 g of xanthan, - 0.01 to 30 g of an acid such as citric acid, lactic acid, tartaric acid, orthophosphoric acid, - 0.1 to 450 g of at least one food additive, such as sugar, color, sweetener, natural or artificial flavor, alcoholic beverage, fruit juice.
L'invention concerne aussi le procédé de préparation des compositions liquides, notamment des boissons alimentaires, ledit procédé comportant les étapes suivantes
a - on prépare au moins deux mélanges de couleurs différentes comprenant chacun, de l'eau, un acide tel que l'acide citrique, un colorant, au moins un additif choisi parmi un arôme, du sucre, un conservateur, un agent anti-oxydant, une boissons alcoolisée, un jus de fruit;
b - on ajoute à chacun des mélanges préparés en (a) l'association gomme de caroube-xanthane dans des proportions déterminées en fonction du ph dudit mélange, puis l'on agite vivement chacun des mélanges pour obtenir des gels aqueux de couleurs différentes;;
c - on verse soigneusement dans un même récipient, au moins deux des gels aqueux colorés préparées en (b), de façon à obtenir une composition liquide telle qu'une boisson alimentaire, comportant au moins deux phases distinctes constituant un motif.The invention also relates to the process for the preparation of liquid compositions, in particular for food drinks, said process comprising the following steps
a - at least two mixtures of different colors are prepared, each comprising water, an acid such as citric acid, a color, at least one additive chosen from a flavor, sugar, a preservative, an anti- oxidant, alcoholic beverage, fruit juice;
b - to each of the mixtures prepared in (a) is added the carob-gum-xanthan association in proportions determined as a function of the ph of said mixture, then each of the mixtures is vigorously stirred to obtain aqueous gels of different colors; ;
c - at least two of the colored aqueous gels prepared in (b) are carefully poured into the same container, so as to obtain a liquid composition such as a food drink, comprising at least two distinct phases constituting a pattern.
Selon une forme de mise en oeuvre préférée du procédé de l'invention le rapport massique gomme de caroube/xanthane dans chacun des gels aqueux est compris entre 30/70 et 80/20, et de préférence 40/60. According to a preferred embodiment of the method of the invention, the mass ratio of locust bean / xanthan gum in each of the aqueous gels is between 30/70 and 80/20, and preferably 40/60.
Selon une autre forme préférée de mise en oeuvre du procédé de l'invention, chacun des gels aqueux présente un ph compris entre 1,5 et 4. According to another preferred form of implementation of the process of the invention, each of the aqueous gels has a pH of between 1.5 and 4.
De manière avantageuse, la concentration massique de l'association gomme de caroube-xanthane dans chacun des gels aqueux utilisés dans le procédé de l'invention, est comprise entre 0,40 et 0,65 %. Advantageously, the mass concentration of the carob-gum-xanthan association in each of the aqueous gels used in the process of the invention is between 0.40 and 0.65%.
L'invention sera mieux comprise en regard de la description qui suit et des dessins annexés dans lesquels
- la figure 1 représente des courbes de la viscosité d'un gel aqueux coloré en fonction du ph à différentes concentrations de l'association xanthane-gomme de caroube pour un rapport massique de 60% de xanthane pour 40% de gomme de caroube.The invention will be better understood with reference to the description which follows and the appended drawings in which
- Figure 1 shows curves of the viscosity of an aqueous gel colored as a function of ph at different concentrations of the xanthan-locust bean gum association for a mass ratio of 60% xanthan to 40% locust bean gum.
- la figure 2 représente un récipient contenant une boisson selon l'invention. - Figure 2 shows a container containing a drink according to the invention.
Dans la figure 1, la viscosité du gel aqueux coloré est mesuré à 200C au viscosimètre Brookfield à 20 tr/mn sur des gels aqueux présentant les concentrations massiques suivantes en l'association xanthane-gomme de caroube : 0,65% - 0,6% - 0,55% - 0,5%; la viscosité est exprimée en centipoises (cp). In FIG. 1, the viscosity of the colored aqueous gel is measured at 200 ° C. with a Brookfield viscometer at 20 rpm on aqueous gels having the following mass concentrations in the xanthan-locust bean gum association: 0.65% - 0.6 % - 0.55% - 0.5%; viscosity is expressed in centipoise (cp).
On constate sur la figure 1 que les écarts entre les courbes sont sensiblement proportionnels aux écarts de ph; il est donc possible, dans la zone de viscosité préférée (de 800 à 1300 cp), d'obtenir par une régression linéaire, la concentration de l'association xanthane-gomme de caroube en fonction du ph pour cette viscosité donnée. It can be seen in FIG. 1 that the differences between the curves are substantially proportional to the differences in ph; it is therefore possible, in the preferred viscosity zone (from 800 to 1300 cp), to obtain by a linear regression, the concentration of the xanthan-locust bean gum association as a function of the ph for this given viscosity.
Ainsi, pour une viscosité de 900 à 1100 centipoises, la concentration de l'association xanthane gomme de caroube en fonction du ph répond à la formule suivante
(xanthane-caroube) = 1,10 - 0,215 ph
Une viscosité de 900 à 1000 centipoises est tout à fait adaptée à la préparation de boissons alimentaires avec les gels aqueux colorés à base de xanthane et de gomme de caroube.Thus, for a viscosity of 900 to 1100 centipoise, the concentration of the xanthan carob gum association as a function of the ph corresponds to the following formula
(xanthan-carob) = 1.10 - 0.215 ph
A viscosity of 900 to 1000 centipoise is perfectly suited to the preparation of food drinks with colored aqueous gels based on xanthan and locust bean gum.
La figure 2 représente un récipient (1) comportant quatre phases colorées (2,3,4,5) distinctes, chacune de phases comprenant un gel aqueux coloré, les phases (2) et (4) comportant un gel aqueux d'une couleur identique. FIG. 2 represents a container (1) comprising four distinct colored phases (2,3,4,5), each of phases comprising a colored aqueous gel, phases (2) and (4) comprising a colored aqueous gel identical.
La phase (2) est constituée d'un gel aqueux de couleur verte comprenant en poids
a - 3,8 g de xanthane
b - 2,5 g de gomme de caroube
c - 1000 g d'eau
d - 10,55 g d'acide citrique
e - 130 g de saccharose
f - 0,1 g d'acide citrique (E300)
g - Q.S.P. de colorant vert (E142)
h - Q.S.P. d'arôme concentré de kiwi
Ledit gel est préparé en mélangeant (c), (d), (e), (f), (g) et (h), puis en ajoutant (a) et (b) et en mélangeant énergiquement l'ensemble.Phase (2) consists of an aqueous gel of green color comprising by weight
a - 3.8 g xanthan
b - 2.5 g of locust bean gum
c - 1000 g of water
d - 10.55 g of citric acid
e - 130 g of sucrose
f - 0.1 g citric acid (E300)
g - QSP of green dye (E142)
h - QSP of concentrated kiwi flavor
Said gel is prepared by mixing (c), (d), (e), (f), (g) and (h), then adding (a) and (b) and vigorously mixing the whole.
La phase (3) est constituée d'un gel aqueux de couleur jaune comprenant en poids
a - 2,9 g de xanthane
b - 1,9 g de gomme de caroube
c - 1000 g d'eau
d - 0,42 g d'acide citrique
e - 180 g de sucre
f - 0,1 g d'antioxydant (E301)
g - Q.S.P. de colorant jaune (E100)
h - d'arôme concentré de banane
i - 200 g de gin
Ledit gel est préparé en mélangeant (c), (d), (e), (f), (g) et (h), puis en ajoutant (a) et (b) et en mélangeant énergiquement l'ensemble, enfin en ajoutant (i) et en mélangeant.Phase (3) consists of an aqueous gel of yellow color comprising by weight
a - 2.9 g xanthan
b - 1.9 g of locust bean gum
c - 1000 g of water
d - 0.42 g of citric acid
e - 180 g sugar
f - 0.1 g of antioxidant (E301)
g - QSP of yellow dye (E100)
h - concentrated banana flavor
i - 200 g of gin
Said gel is prepared by mixing (c), (d), (e), (f), (g) and (h), then adding (a) and (b) and vigorously mixing the whole, finally by adding (i) and mixing.
La phase (4) est identique à la phase (2). Phase (4) is identical to phase (2).
La phase (5) est constituée d'un gel aqueux de couleur rouge comprenant en poids
a - 3,38 g de xanthane
b - 2,25 g de gomme de caroube
c - 1000 g d'eau
d - 2,65 g d'acide citrique
e - 150 g de sucre
f - 0,01 g d'antioxydant (E300)
g - Q.S.P. de colorant rouge (E127)
h - Q.S.P. d'arôme concentré de fraise
i - 250 g de rhum blanc
Ledit gel est préparé en mélangeant (c), (d), (e), (f), (g), (h) et (i), puis en ajoutant (a) et (b) et en mélangeant énergiquement 1 'ensemble. Phase (5) consists of an aqueous gel of red color comprising by weight
a - 3.38 g xanthan
b - 2.25 g of locust bean gum
c - 1000 g of water
d - 2.65 g of citric acid
e - 150 g sugar
f - 0.01 g of antioxidant (E300)
g - QSP of red dye (E127)
h - QSP of concentrated strawberry flavor
i - 250 g white rum
Said gel is prepared by mixing (c), (d), (e), (f), (g), (h) and (i), then adding (a) and (b) and vigorously mixing 1 ' together.
La boisson est alors préparée en versant successivement le gel aqueux coloré en jaune pour former la phase (2), le gel aqueux coloré en vert pour former la phase (3), de nouveau le gel aqueux coloré en jaune pour former la phase (4), puis le gel aqueux coloré en rouge pour former la phase (5). The drink is then prepared by successively pouring the aqueous gel colored yellow to form phase (2), the aqueous gel colored green to form phase (3), again the aqueous gel colored yellow to form phase (4). ), then the aqueous gel colored red to form phase (5).
La présente invention a été décrite au moyen d'exemples sans pour autant se limiter à la forme particulière de ces exemples. Ainsi, les compositions liquides selon l'invention peuvent servir de support pour des parfums, des solutions cosmétiques, des friandises liquides. De nombreuses modifications peuvent être envisagées sans sortir de l'étendue de l'invention, notamment sur la forme des phases constituant le motif, la couleur, les arômes et autres additifs. La composition liquide de l'invention peut être congelée, disposée dans une solution aqueuse quelconque, mise en bouteille. The present invention has been described by means of examples without however being limited to the particular form of these examples. Thus, the liquid compositions according to the invention can serve as a support for perfumes, cosmetic solutions, liquid treats. Many modifications can be envisaged without departing from the scope of the invention, in particular on the shape of the phases constituting the pattern, the color, the flavors and other additives. The liquid composition of the invention can be frozen, placed in any aqueous solution, bottled.
Elle permet de proposer aux consommateurs des produits liquides ayant toutes les saveurs, coupleurs, odeurs connues et présentant en outre des motifs tout à fait surprenants et d'une grande variété. It makes it possible to offer consumers liquid products having all the known flavors, couplers, odors and, moreover, having quite surprising patterns and of a great variety.
Claims (13)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR8915907A FR2655241B1 (en) | 1989-12-01 | 1989-12-01 | LIQUID COMPOSITIONS, IN PARTICULAR FOOD BEVERAGES, COMPRISING AT LEAST TWO SEPARATE PHASES CONSTITUTING A PATTERN AND THEIR PREPARATION METHOD. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR8915907A FR2655241B1 (en) | 1989-12-01 | 1989-12-01 | LIQUID COMPOSITIONS, IN PARTICULAR FOOD BEVERAGES, COMPRISING AT LEAST TWO SEPARATE PHASES CONSTITUTING A PATTERN AND THEIR PREPARATION METHOD. |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| FR2655241A1 true FR2655241A1 (en) | 1991-06-07 |
| FR2655241B1 FR2655241B1 (en) | 1992-04-03 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FR8915907A Expired - Lifetime FR2655241B1 (en) | 1989-12-01 | 1989-12-01 | LIQUID COMPOSITIONS, IN PARTICULAR FOOD BEVERAGES, COMPRISING AT LEAST TWO SEPARATE PHASES CONSTITUTING A PATTERN AND THEIR PREPARATION METHOD. |
Country Status (1)
| Country | Link |
|---|---|
| FR (1) | FR2655241B1 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0605097A1 (en) * | 1992-12-30 | 1994-07-06 | Rhone-Poulenc Specialty Chemicals Co. | Composite milk product containing gelled particles based on xanthan and logist bean gums |
| WO2002035944A1 (en) * | 2000-10-31 | 2002-05-10 | The Natural Fruit & Beverage Company Ltd | Jelly fruit drink |
| EP1415548A1 (en) * | 2002-10-31 | 2004-05-06 | Döhler GmbH | Two-phase beverage |
| EP2127542A1 (en) * | 2008-05-26 | 2009-12-02 | RUDOLF WILD GmbH & CO. KG | Multilayered drink and method for its production |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3557016A (en) * | 1965-10-22 | 1971-01-19 | Kelco Co | Heat reversible gel and method for preparing same |
| FR2169376A2 (en) * | 1972-01-28 | 1973-09-07 | Unilever Nv | |
| EP0189321A2 (en) * | 1985-01-25 | 1986-07-30 | Morinaga Milk Industry Co., Ltd. | Method for manufacturing a dessert having an ornamental pattern |
| EP0242056A2 (en) * | 1986-03-14 | 1987-10-21 | Ben-Gurion University Of The Negev Research And Development Authority | Powdered compositions for the manufacture of soft ice-cream and of milk product drinks |
| JPS6342658A (en) * | 1986-08-09 | 1988-02-23 | Aoba Kasei Kk | Marble jelly |
-
1989
- 1989-12-01 FR FR8915907A patent/FR2655241B1/en not_active Expired - Lifetime
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3557016A (en) * | 1965-10-22 | 1971-01-19 | Kelco Co | Heat reversible gel and method for preparing same |
| FR2169376A2 (en) * | 1972-01-28 | 1973-09-07 | Unilever Nv | |
| EP0189321A2 (en) * | 1985-01-25 | 1986-07-30 | Morinaga Milk Industry Co., Ltd. | Method for manufacturing a dessert having an ornamental pattern |
| EP0242056A2 (en) * | 1986-03-14 | 1987-10-21 | Ben-Gurion University Of The Negev Research And Development Authority | Powdered compositions for the manufacture of soft ice-cream and of milk product drinks |
| JPS6342658A (en) * | 1986-08-09 | 1988-02-23 | Aoba Kasei Kk | Marble jelly |
Non-Patent Citations (1)
| Title |
|---|
| PATENT ABSTRACTS OF JAPAN, vol. 12, no. 258 (C-513)[3105], 20 juillet 1988; & JP-A-63 42 658 (AOBA KASEI K.K.) 23-02-1988 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0605097A1 (en) * | 1992-12-30 | 1994-07-06 | Rhone-Poulenc Specialty Chemicals Co. | Composite milk product containing gelled particles based on xanthan and logist bean gums |
| WO2002035944A1 (en) * | 2000-10-31 | 2002-05-10 | The Natural Fruit & Beverage Company Ltd | Jelly fruit drink |
| EP1415548A1 (en) * | 2002-10-31 | 2004-05-06 | Döhler GmbH | Two-phase beverage |
| EP2127542A1 (en) * | 2008-05-26 | 2009-12-02 | RUDOLF WILD GmbH & CO. KG | Multilayered drink and method for its production |
| US9717266B2 (en) | 2008-05-26 | 2017-08-01 | Rudolf Wild Gmbh & Co. Kg | Multi-layered drink and a method for the manufacture thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| FR2655241B1 (en) | 1992-04-03 |
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| Date | Code | Title | Description |
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| ST | Notification of lapse |