GB2079130A - Composition suitable for use in the preparation of beverages - Google Patents
Composition suitable for use in the preparation of beverages Download PDFInfo
- Publication number
- GB2079130A GB2079130A GB8119409A GB8119409A GB2079130A GB 2079130 A GB2079130 A GB 2079130A GB 8119409 A GB8119409 A GB 8119409A GB 8119409 A GB8119409 A GB 8119409A GB 2079130 A GB2079130 A GB 2079130A
- Authority
- GB
- United Kingdom
- Prior art keywords
- composition
- acid
- sugar
- bicarbonate
- comestible
- 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- Withdrawn
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 92
- 235000013361 beverage Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 235000000346 sugar Nutrition 0.000 claims abstract description 45
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims abstract description 30
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims abstract description 27
- 235000013736 caramel Nutrition 0.000 claims abstract description 27
- 239000002253 acid Substances 0.000 claims abstract description 26
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical compound OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims abstract description 15
- 150000003863 ammonium salts Chemical class 0.000 claims abstract description 15
- 239000000341 volatile oil Substances 0.000 claims abstract description 13
- 239000004615 ingredient Substances 0.000 claims abstract description 12
- 239000007788 liquid Substances 0.000 claims abstract description 8
- 239000002245 particle Substances 0.000 claims abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Substances OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 31
- 238000000034 method Methods 0.000 claims description 18
- 239000006260 foam Substances 0.000 claims description 9
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric Acid Chemical compound [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 7
- 239000011975 tartaric acid Substances 0.000 claims description 7
- 235000002906 tartaric acid Nutrition 0.000 claims description 7
- 239000003921 oil Substances 0.000 claims description 5
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 claims description 4
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 4
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 4
- 239000001099 ammonium carbonate Substances 0.000 claims description 4
- 235000012501 ammonium carbonate Nutrition 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- PXRKCOCTEMYUEG-UHFFFAOYSA-N 5-aminoisoindole-1,3-dione Chemical compound NC1=CC=C2C(=O)NC(=O)C2=C1 PXRKCOCTEMYUEG-UHFFFAOYSA-N 0.000 claims description 3
- 244000215068 Acacia senegal Species 0.000 claims description 3
- 241000416162 Astragalus gummifer Species 0.000 claims description 3
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 claims description 3
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 3
- 235000005979 Citrus limon Nutrition 0.000 claims description 3
- 244000131522 Citrus pyriformis Species 0.000 claims description 3
- 229920000084 Gum arabic Polymers 0.000 claims description 3
- 229920001615 Tragacanth Polymers 0.000 claims description 3
- 235000010489 acacia gum Nutrition 0.000 claims description 3
- 239000000205 acacia gum Substances 0.000 claims description 3
- 235000017803 cinnamon Nutrition 0.000 claims description 3
- 238000005187 foaming Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 229920001206 natural gum Polymers 0.000 claims description 3
- 239000001569 carbon dioxide Substances 0.000 claims description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 2
- 238000000227 grinding Methods 0.000 claims description 2
- 239000011261 inert gas Substances 0.000 claims description 2
- 230000001131 transforming effect Effects 0.000 claims description 2
- 239000000126 substance Substances 0.000 abstract description 5
- 238000010521 absorption reaction Methods 0.000 abstract description 3
- 238000001179 sorption measurement Methods 0.000 abstract description 3
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 16
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 8
- 235000017557 sodium bicarbonate Nutrition 0.000 description 8
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 6
- 244000228088 Cola acuminata Species 0.000 description 3
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 3
- 229960001948 caffeine Drugs 0.000 description 3
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- CZMRCDWAGMRECN-UHFFFAOYSA-N 2-{[3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxy}-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound OCC1OC(CO)(OC2OC(CO)C(O)C(O)C2O)C(O)C1O CZMRCDWAGMRECN-UHFFFAOYSA-N 0.000 description 2
- 235000016795 Cola Nutrition 0.000 description 2
- -1 ammonium carbonate Chemical class 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-O Ammonium Chemical compound [NH4+] QGZKDVFQNNGYKY-UHFFFAOYSA-O 0.000 description 1
- 235000010205 Cola acuminata Nutrition 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 239000006286 aqueous extract Substances 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000008240 homogeneous mixture Substances 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 238000004949 mass spectrometry Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 239000000376 reactant Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000008247 solid mixture Substances 0.000 description 1
- 238000002798 spectrophotometry method Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000001665 trituration Methods 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 1
- 235000012141 vanillin Nutrition 0.000 description 1
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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
Abstract
A composition suitable for use in the preparation of beverages, which is pulverulent or capable of being made pulverulent and is soluble or dispersible in water and which comprises "instant sugar" and one or more normally liquid ingredients carried by the said instant sugar. The ingredients may be carried by adsorption and absorption on the inner and outer surface of the particles of the instant sugar. In this way a pulverulent composition suitable for use in beverages is prepared which rapidly dissolved in water and contains ordinarily liquid ingredients such as phosphoric acid and insoluble substances such as essential oils of natural origin. Also present may be powdered caramel, an ammonium salt, and an effervescing composition comprising an acid and a bicarbonate.
Description
SPECIFICATION
Composition suitable for use in the preparation of beverages
This invention relates to a composition suitable for use in the preparation of beverages and more particularly to pulverulent or solid compositions, such as tablets, which are to a greater or lesser extent soluble in water. Compositions of this type are known and are useful for the preparation of beverages, such as medicinal or thirst-quenching beverages.
These compositions have the advantages of minimum transport weight and ease in handling.
Nevertheless, dissolution and/or dispersion of these compositions is often slow and incomplete, particularly if these compositions contain substances which have little or no solubility in water.
Furthermore, certain beverages based on cola contain phosphoric acid, an indispensible ingredient for conferring on the beverage desired organoleptic properties, but which, because it is in the form of a viscous liquid, is very difficult to incorporate into pulverulent compositions intended for the preparation of beverages if these compositions are to retain their pulverulence.
The present invention aims to provide pulverulent compositions which dissolve or disperse rapidly in water, even if they contain insoluble substances such as essential oils of natural origin.
The invention also aims to provide pulverulent compositions which contain ingredients which ordinarily would be in the liquid state, such as phosphoric acid, but which in the claimed invention exist as part of the pulverulent composition.
Instant sugar is a product known per se which is obtained by a special crystallization and which has a very large specific surface, i.e. it is sugar in a particular physical form. This instant sugar can be obtained, for example, from the firm Suddeutsche Zucker-Aktiengesellschaft, Regensburg (Federal
Republic of Germany) and is described in an article in the December 1 5, 1 971, issued of the periodical "Zucker". Methods and apparatus for making instant sugar are well known and are described in the "Zucker" article cited as well as, for example, United States Patents Nos. 2,835,586; 2,893,871; and 2,995,773. Due to its very high specific surface, this sugar can adsorb and absorb a large quantity of ingredients in the form of very thin layers bordering on monomolecular layers.
According to a first aspect of the present invention a composition, suitable for use in the preparation of beverages, which is pulverulent or capable of being made pulverulent and is soluble or dispersible in water comprises instant sugar and one or more normally liquid ingredients carried by the said instant sugar.
According to a second aspect of the present invention a composition, suitable for use in the preparation of beverages, which is pulverulent and is soluble in water comprises instant sugar and one or more ingredients adsorbed and absorbed on the inner and outer surface of the particles of the sugar.
Compositions according to the present invention may contain pulverulent caramel. This can be present in varying amounts to alter the taste and colour.
The pulverulent caramel may be made by a process comprising heating sugar to a temperature between 140 and 2000 C, cooling the mass of viscous caramel thus obtained to about 1 200 C, adding an ammonium salt which is volatile or in gaseous form at this temperature to precolour the viscous mass and then transforming the hot viscous mass into a foam by adding a mixture of a comestible bicarbonate and a comestible acid, to react with the bicarbonate, cooling the foam to room temperature, and powdering the cooled foam.
In such a process the temperature of the hot viscous mass is preferably maintained between 100 and 11 00C while the comestible carbonate and comestible acid are added.
The ammonium salt may be introduced by a stream of inert gas and the ammonium salt may be present in an amount of 0.01 to 1.0 weight per cent, preferably 0.03.to 0.07 weight per cent, and more preferably 0.05 weight per cent, of the sugar used to form the caramel composition. Ammonium carbonate is suitable for use as the added ammonium salt.
The bicarbonate and comestible acid are preferably each present in an amount of 0.5 to 5.0 weight per cent. The comestible acid may be citric, tartaric or phosphoric acid or a mixture thereof.
Further phosphoric acid may be added to the hot mass in addition to the acid intended to react with the said bicarbonate. The further quantity of phosphoric acid is suitably 5 to 25 g per 1000 g of total sugar. Additional sugar is conveniently added when such a further quantity of phosphoric acid is added.
Additional bicarbonate and an acid may be added, beyond that necessary for foaming, to obtain a powdered caramel composition which effervesces in water.
The composition according to the first and second aspects of the invention may also contain a comestible bicarbonate and a comestible acid (in addition to any bicarbonate and acid in the pulverulent caramel) to make a composition which effervesces when added to water. The bicarbonate is preferably sodium bicarbonate and the acid is preferably citric acid or tartaric acid or a mixture thereof. The effervescent acid/bicarbonate mixture is conveniently present in a proportion of 1 0% of the total weight of the basic composition.
Compositions according to the invention may comprise natural essential oils such as essential oils of natural origin which include essential oil of lemon, orange, cinnamon, or caryophyllum, or a mixture thereof.
Compositions according to the invention may also comprise natural gum such as gum arabic, gum tragacanth or a mixture thereof.
These oils are not soluble in water, but if they are adsorbed and absorbed on the particles of instant sugar they disperse easily and rapidly in water, without coagulating, giving the appearance of a clear liquid. Adsorption and absorption of essential oils and other substances on the instant sugar can be effected, for example, by mixing these with five times their weight of instant sugar. Further portions of sugar are then successively triturated into the mixture until the amount of sugar required has been added. Thus, a good or homogeneous mixture is obtained. The kind and amount of essential oils and other substances is determined by the beverage to be obtained, and determines in part, the amount of instant sugar required.Beyond the amount of instant sugar necessary for such adsorption and absorption, the degree of sweetness of the ultimate beverage may make desirable additional amounts of instant sugar.
According to a third aspect of the present invention a beverage preparation comprises a composition according to the first or second aspects of the present invention. The amount of such a composition is preferably 5 g to 10 g per 100 g of total weight of the beverage to be obtained from use of the composition. When the basic composition is not to be made effervescent, one may employ it to make a carbonated beverage in which carbon dioxide is dissolved in the beverage under pressure until the beverage is to be used.
Compositions according to the present invention suitably contain powdered caramel to give beverages, in which it may be used, the taste of caramel and a more or less dark brown colour. The amount of powdered caramel added depends upon the kind of beverage desired and its desired degree of sweetness. Powdered caramel suitable for incorporation in compositions according to the present invention may be obtained in the following manner:
Sugar is heated to a temperature between 140 and 2000 C, and the mass of viscous caramel thus obtained is allowed to cool to about 1 200C. To this mass there is added an ammonium salt, such as ammonium carbonate, which is volatile at this temperature in order to precolour or darken the viscous mass to the desired level of brownness.The ammonium salt is added in an amount of about 0.01 to 1.0 weight per cent of the sugar used to form the caramel composition. Gaseous ammonium may be used instead of the ammonium salt. Then, while maintaining a temperature of 100-11 1 00C, 0.5 to 5 weight per cent of a comestible acid such as phosphoric acid, citric acid or tartaric acid or a mixture thereof, and 0.5 to 5 weight per cent of sodium bicarbonate are added to foam the mass. Some increase in temperature may be desirable at this step. The foamed mass is then allowed to cool to room temperature, and the cooled foam is pulverized. The weight percentages given are by weight of the total sugar used to form the caramel composition.This process is set forth in detail in my copending application entitled "PROCESS OF MANUFACTURE OF SUGAR CARAMEL IN POWDERED FORM", under Swiss Application No. 5174/80 on 4th July, 1980 and under U.K. Application No. 8119410 (Case 2). Phosphoric acid, beyond the amount which might be required (with the sodium bicarbonate) for foaming of the caramel composition may be added, possibly accompanied by sugar, to the hot caramel mass. The quantity of phosphoric acid is preferably 5 to 25 g per 1000 g of total sugar used for the caramel composition.
The composition according to the invention can be made effervescent, for example, by adding to it a quantity of sodium bicarbonate and an acid, such as citric, or tartaric acid. This quantity advantageously may comprise 10 per cent by total weight of the basic composition.
The present invention may be put into practice in various ways and three specific formulations are given below by way of example only.
EXAMPLES 1,2, AND 3
Examples
Ingredients 1 2 3
powdered caramel' 3g 2.5 g nil
instant sugar2 79 8g lOg citric acid 0.5 g 1 g 2.0 g
sodium bicarbonate 0.5 g 0.5 g 0.5 g
natural gum3 0.01 g nil nil
powdered dried extract of cola nut4 0.2 g nil nil
natural essential oils5:
essential oil of cinnamon 0.10 fit 0.05 !tl nil
essential oil of lemon 10 nI 20 zli 20 l vanillin 0 2g essential oil of orange 5 sl essential oil of caryophyllum 0.01 zl Each such powder is a pulverulent powder completely soluble in water with effervescence.
Notes
1. The concentration of the caramel can vary as a function of the desired colour. Once the colour has been determined, it is checked for each batch by, for example, spectrophotometry in the visible region.
2. From Suddeutsche Zucker-Aktiengesellschaft, Regensburg, quality: fine instant sugar, No.
4516.
3. Gum arabic or gum tragacanth.
4. Dried aqueous extract of cola nut. This extract will ordinarily contain a certain amount of caffeine concentration, but it is possible and may be desirable to add additional caffeine in order to maintain a total of 10 mg of caffeine per 0.2 g of extract.
This addition is carried out by trituration with one part of instant sugar.
5. The composition should be identical to, or approach, that previously determined by coupled gas phase chromatograph/mass spectrometry.
The powdered caramel used in Examples 1,2 and 3 may be made as follows:
EXAMPLE 4
950 g of white sugar were heated to 1 60-2000C with continuous stirring, to obtain a viscous white-yellow liquid. Then about 0.05% (e.g. 0.5 g) ammonium carbonate was added when the mass had cooled to a temperature of 1200 C. (The amount of ammonium salt added can be varied to obtain the desired level of brownness.) Effervescence was then observed, with release of gas. When the effervescence ended, 50 g of additional sugar were added, mixed with 5 to 20 g of phosphoric acid.
When the brown mass had cooled to a temperature of about 1000C, 5 g of powdered citric acid were added as well as 5 g of sodium bicarbonate to foam the mass. Mixing and heating to 1200 C, optionally under a partial vacuum, were continued for 20 minutes. The foamed mass was then allowed to cool and the resulting solid mass pulverized.
Citric acid, and possibly tartaric acid, can at least partially replace the phosphoric acid, added for organoleptic purposes, according to the acidity desired in the beverage which is to contain the pulverulent caramel composition. This composition can contain still further ingredients, such as aromas and the like.
Where an efferverscent composition is desired, to have maximum effervescence, the ratio between the reactants should be stoichiometric. In the case of a mixture of citric acid and sodium bicarbonate, the stoichiometric ratio is 192 parts of acid to 252 parts of bicarbonate. For a composition intended to be ingested, excess acid may be added to obtain a product which is agreeable and fresh. In general 35% excess of acid is added with respect to the theoretical weight necessary for the reaction (three molecules of sodium bicarbonate for one molecule of citric acid). Thus for a typical formulation, one would have 1.30 g of citric acid and 1.26 g of sodium bicarbonate. The effervescent acid/carbonate mixture is advantageously utilized in a proportion of 10% of the total weight of the basic composition.
U.S. Patent 2995773 in Example 4 describes the production of agglomerated confectioners grade sugar and described how three differently agglomerated batches all dissolved instantly in water whilst the smaller particle size sugar prior to agglomeration (all particles being less than 60 US mesh sieve size and passing through such a mesh) required over 60 seconds to become dispersed and dissolved.
These three runs had respectively: 21.6, 14.6 and 27.6% (by weight) larger than US Sieve No. (1.68 mms)
21.4,22.0 and 23.3% between US Sieve sizes 12 and 16 (1.19 mms)
23.5, 16.2 and 15.4% between US Sieve sizes 16 and 20 (840 microns) 13.9, 20.5 and 20.5% between US Sieve sizes 20 and 40 (420 microns) 8.0, 9.1 and 5.3% between US Sieve sizes 40 and 60 (250 microns) and 6.6, 17.6 and 7.9% smaller than 60 mesh.
Such sugars exemplify instant sugars.
Claims (28)
1. A composition, suitable for use in the preparation of beverages which is pulverulent or capable of being made pulverulent and is soluble or dispersible in water and which comprises instant sugar and one or more normally liquid ingredients carried by the said instant sugar.
2. A composition, suitable for use in the preparation of beverages, which is pulverulent and is soluble in water comprising instant sugar and one or more ingredients adsorbed and absorbed on the inner and outer surface of the particles of the sugar.
3. A composition as claimed in Claim 1 or Claim 2 which comprises pulverulent caramel.
4. A composition as claimed in Claim 3 in which the pulverulent caramel is made by a process comprising heating sugar to a temperature between 140 and 2000C, cooling the mass of viscous caramel thus obtained to about 1 200C, adding an ammonium salt which is volatile or in gaseous form at this temperature to precolour the viscous mass and then transforming the hot viscous mass into a foam by adding a mixture of a comestible bicarbonate and a comestible acid to react with the bicarbonate, cooling the foam to room temperature, and powdering the cooled foam.
5. A composition as claimed in Claim 4 in which in the process the temperature of the hot viscous mass is maintained between 100 to 1000C while the comestible carbonate and comestible acid are added.
6. A composition as claimed in Claim 4 or 5, in which in the process the ammonium salt is introduced by a stream of inert gas.
7. A composition as claimed in Claim 4, 5 or 6 in which in the process the ammonium salt is present
in an amount of 0.01 to 1.0 weight per cent of the sugar used to form the caramel composition.
8. A composition as claimed in any one of Claims 4 to 7 in which in the process the ammonium salt is present in an amount of 0.03 to 0.07 weight per cent.
9.A composition as claimed in any one of Claims 4 to 8 in which in the process the ammonium
salt is present in an amount of 0.05 weight per cent.
10. A composition as claimed in any one of Claims 4 to 9 in which in the process ammonium
carbonate is the added ammonium salt.
11. A composition as claimed in any one of Claims 4 to 10 in which in the process the bicarbonate and comestible acid are each present in an amount of 0.5 to 5.0 weight per cent.
12. A composition as claimed in any one of Claims 4 to 11 in which in the process the comestible acid is citric, tartaric or phosphoric acid or a mixture thereof.
13. A composition as claimed in any one of Claims 4 to 12 in which in the process phosphoric
acid is added to the hot mass in addition to the acid intended to react with the said bicarbonate.
14. A composition as claimed in Claim 13 in which in the process the quantity of phosphoric acid is 5 to 25 g per 1000 g of total sugar.
1 5. A composition as claimed in Claim 13 or 14 in which in the process additional sugar is added.
1 6. A composition as claimed in any one of Claims 4 to 1 5 in which in the process additional bicarbonate and an acid are added, beyond that necessary for foaming, to obtain a powdered caramel composition which effervesces in water.
17. A composition as claimed in Claim 1,2 or 3 which comprises a comestible bicarbonate and a comestible acid.
1 8. A composition as claimed in Claim 1 5 or 1 6 in which the acid is citric acid or tartaric acid or a
mixture thereof.
1 9. A composition as claimed in Claim 1 5, 1 6 or 1 7 in which the effervescent acid/bicarbonate
mixture is present in a proportion of 10% of the total weight of the basic composition.
20. A composition as claimed in any one of the preceding claims which comprises natural essential oils.
21. A composition as claimed in Claim 20 in which the natural essential oil is oil of lemon, oil of orange, oil of cinnamon, oil of caryophyllum or a mixture thereof.
22. A composition as claimed in any one of the preceding claims comprising a natural gum.
23. A composition as claimed in Claim 22 in which the natural gum is gum arabic, gum tragacanth or a mixture thereof.
24. A composition substantially as described herein with reference to the Examples.
25. A beverage preparation comprising a composition as claimed in any one of the preceding claims.
26. A beverage made from a composition as claimed in any one of Claims 1 to 24 or a beverage preparation as claimed in Claim 24 in which the composition is present in an amount of from 5 g to 10 g per 100 ml of the total beverage.
27. A beverage as claimed in Claim 26 in which the composition was not made effervescent and in which carbon dioxide is dissolved in the beverage under pressure and held under pressure until the beverage is to be used.
28. A beverage preparation substantially as specifically described herein with reference to the
Examples.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CH517380 | 1980-07-04 | ||
| US24264881A | 1981-03-11 | 1981-03-11 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB2079130A true GB2079130A (en) | 1982-01-20 |
Family
ID=25697127
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB8119409A Withdrawn GB2079130A (en) | 1980-07-04 | 1981-06-24 | Composition suitable for use in the preparation of beverages |
Country Status (4)
| Country | Link |
|---|---|
| DE (1) | DE3124574A1 (en) |
| FR (1) | FR2485891A1 (en) |
| GB (1) | GB2079130A (en) |
| IT (1) | IT8105172A0 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2013004778A1 (en) * | 2011-07-07 | 2013-01-10 | Nestec S.A. | Instant solid beverage and methods of preparation |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2613619B1 (en) * | 1987-04-07 | 1993-10-15 | Recherche Informatique Pharmacie | DRUGS, DIETETIC PRODUCTS OR HYGIENE PRODUCTS IN THE FORM OF POWDER COMPOSITIONS OBTAINED BY ADSORPTION OF ACTIVE INGREDIENTS ON A FAST-DISSOLVING SUGAR |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB883169A (en) * | 1958-09-05 | 1961-11-22 | Henry Brout | Dry effervescent concentrate |
| US2893871A (en) * | 1958-11-12 | 1959-07-07 | Blaw Knox Co | Agglomeration process and apparatus |
| GB1121056A (en) * | 1966-03-23 | 1968-07-24 | Gen Foods Corp | Beverage composition |
| DE2318770C2 (en) * | 1973-04-13 | 1982-11-25 | Kellogg Co., Battle Creek, Mich. | Process for the production of finely divided foods containing food acids and sugars |
| CA1025272A (en) * | 1973-06-18 | 1978-01-31 | Edmund P. Pultinas (Jr.) | Article for carbonating beverages and method for preparing same |
| DE2405659A1 (en) * | 1974-02-06 | 1975-08-14 | Ernst Dipl Chem Dr Kolb | Cola extract-contg. powdery compsn. - contg. carbonic acid and sugar, dissolving in water to form refreshing drink |
| DE2836565A1 (en) * | 1978-08-21 | 1980-03-06 | Schoenert Klaus Prof Dr Ing | Powder mix agglomeration - with added amorphous sugar powder saves heat and capital costs |
-
1981
- 1981-06-05 FR FR8111179A patent/FR2485891A1/en active Pending
- 1981-06-05 IT IT8105172A patent/IT8105172A0/en unknown
- 1981-06-23 DE DE19813124574 patent/DE3124574A1/en not_active Withdrawn
- 1981-06-24 GB GB8119409A patent/GB2079130A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2013004778A1 (en) * | 2011-07-07 | 2013-01-10 | Nestec S.A. | Instant solid beverage and methods of preparation |
| AU2012280239B2 (en) * | 2011-07-07 | 2016-03-24 | Nestec S.A. | Instant solid beverage and methods of preparation |
Also Published As
| Publication number | Publication date |
|---|---|
| IT8105172A0 (en) | 1981-06-05 |
| FR2485891A1 (en) | 1982-01-08 |
| DE3124574A1 (en) | 1982-06-16 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| WAP | Application withdrawn, taken to be withdrawn or refused ** after publication under section 16(1) |