ITMI20101358A1 - FOAM HYDROALCOLIC COMPOSITION - Google Patents

Description

Title: â € œFoam hydroalcoholic compositionâ €

Description

The present invention relates to an alcoholic composition which comprises a hydroalcoholic solution packaged in a spray can which acquires a foamy consistency after dispensing. A further object of the present invention is the process for obtaining said hydroalcoholic preparation.

State of the art

In the food sector, there is now a large demand for alcoholic products presented in alternative forms. By way of example, alcohol-based creams are now available and widely used.

There is a need to have foamy alcoholic compositions, to be used as an accompaniment to a fruit aperitif, or as a garnish for cocktails and desserts. Up to now it has not been possible to have such compositions due to a technological limit. In fact, as will be more evident in the following paragraphs, alcohol has anti-foaming properties and therefore it was not possible to add it in foamy compositions.

A foam is a thermodynamically unstable colloidal dispersion, consisting of a gaseous dispersed phase and a continuous liquid phase. The foams are generally obtained by mechanical dispersion of said gas phase in said liquid matrix, by direct insufflation of gas at high pressure and / or by exploiting foaming agents. Said foaming agents are substances which tend to decrease the surface tension. The decrease in surface tension causes the interfacial membrane between liquid and gas to close on itself, trapping the gas. In this way the bubbles that make up the structure of the foam are formed.

Protein foams are used in the food industry. In protein foams, the gaseous, hydrophobic phase is represented by bubbles dispersed in the liquid, hydrophilic phase, containing solutes (salts, sugars, hydrocolloids). At the interface between the two phases, an amphiphilic protein film is found (whey proteins, caseins, albumins, phospholipids, etc.). The proteins thus act as surfactants, decreasing the surface tension at the air / liquid interface. Said protein foams are presented as schematized in figure 1.

The events to check to ensure the maintenance of a foam are:

Disproportionation, the smaller gas bubbles inside the foam burst and the gas diffuses increasing the radius of the larger ones;

Coalescence, the lamella, that is the liquid phase between two gas bubbles, thins and breaks, bringing more bubbles to join together;

Creaming, emergence of bubbles on the surface (Stokes law);

Drainage, flow of the liquid phase towards the nodal points below by gravity and consequent separation of the liquid phase.

Alcohol negatively affects the foaming effect of proteins by modifying their chemical and physical properties. The modification consists in decreasing its surfactant capacity. In fact, in blends of ethanol and water, surfactants lose their ability to decrease the surface tension at the air / liquid interface. This event results in greater cohesion between the molecules of the liquid phase and, consequently, in an accelerated coalescence of the foam. In fact, in chemical laboratory practice it is common to add a few drops of alcohol, for example ethanol, to the reaction mixture to avoid the formation of unwanted foams.

Among the foamy preparations widespread in the food sector are cream spray, confectionery preparations to be used as a garnish for fruit salads and desserts or as an accompaniment to coffee products. These preparations, based on milk cream, are packaged in spray cans containing nitrous oxide N2O (E942). N2O is a gas approved as a food additive, in particular as a propellant. N2O is extremely soluble in hydrophobic solvents, therefore the gas is dissolved in the fat-rich preparation contained in the can and, exiting it, passes into the gaseous phase creating the foam. In this way, a foam is obtained which has a volume four times greater than the volume of the liquid. If air were used as a propellant, one would be able to obtain a foam volume equal to only twice the initial liquid volume. Furthermore N2O is tasteless, being inert it does not produce undesirable reactions that acidify the product or unpleasant tastes in the preparations in which it is introduced. A further advantage deriving from the use of N2O in food preparations is given by the fact that, by excluding oxygen from the canister, bacterial growth is reduced. It should in fact be taken into consideration that the very structure of the foam, due to the presence of areas of air and therefore of oxygen within a liquid phase, facilitates fermentation processes.

Until now, it had not been possible to prepare foamy alcoholic food compositions.

The present invention overcomes this limit thus making available foamy alcoholic food compositions in the absence or, in a further embodiment, in the presence of a lipid component.

Description of the invention

The present invention relates to a foamy alcoholic composition comprising a hydroalcoholic fraction, a protein fraction, one or more thickening agents, a propelling gas and, optionally, one or more sweetening agents, one or more stabilizing agents and, in a further form of realization, a lipid component.

In a preferred embodiment, said composition is packaged in spray cans and acquires a foamy consistency after dispensing.

The method for obtaining the preparation itself is also an object of the present invention.

Detailed description of the invention:

Description of the figures:

Figure 1: schematic representation of the geometry of a foam.

Figure 2: graph showing the foam flock expansion index after dispensing.

The foamy alcoholic composition of the present invention comprises a hydroalcoholic fraction, a protein fraction, one or more thickening agents, a propelling gas and, optionally, one or more sweetening agents, one or more stabilizing agents and, in a further embodiment , a lipid component.

The alcoholic volume of said foamy alcoholic composition is equal to or less than 13% vol, preferably equal to or less than about 10% vol.

Said hydroalcoholic fraction, in one embodiment, has an alcohol content of between 13 and 25% vol, preferably between 14.5 and 20% vol and consists of liqueur wines such as, by way of example but not limited to the present invention, port, marsala, madeira, sherry, vermouth. Said fortified or fortified wines have as ingredients a wine, called base wine, alcohol and, optionally, plant extracts and sugar. In a preferred embodiment, said hydroalcoholic fraction is vermouth and constitutes 40-70% of said foamy alcoholic composition, preferably 50-55%.

Said hydroalcoholic fraction, in a further embodiment, has an alcohol content higher than 50% vol and consists of spirits, liqueurs or distillates, or even pure alcohol and constitutes 5-20% of said foamy alcoholic composition.

Said protein fraction consists of the proteins contained in egg white. By way of example, it is possible to use the egg white contained in chicken eggs, ostrich eggs, quail eggs, goose eggs. In a preferred embodiment, the egg white of hen's eggs is selected which comprises the following proteins: ovalbumin about 54%, ovotransferrin about 12%, ovomucoid about 11%, globulins about 8%, ovomucin about 3.5%, lysozyme about 3.4%. These proteins, in particular, ovalbumin and globulins, have excellent foaming properties, even when taken individually. In a further embodiment, said protein fraction consists of ovalbumin and / or ovo transferrin proteins in powder dissolved in water. In a further embodiment, said protein fraction consists of powdered egg white solubilized in water. Said protein fraction represents 30-50% of said foamy alcoholic composition, preferably 35-45%.

These thickeners are chosen from: alginic acid and its salts, agar-agar, carrageenan, locust bean gum, guar gum, tragacanth, gum arabic,

xanthan gum, pectins. In a preferred embodiment, said thickeners are pectins in concentrations ranging from 0.1 to 3%, preferably from 1 to 2%. Said pectins are preferably HM (High Methoxyl) pectins, with a degree of esterification (DE) between 50 and 80, preferably about 70.

Said propelling gas is selected from among the gases known in the state of the art for the preparation of food foams, preferably N2O in concentrations between 1 and 8%, preferably between 2.5 and 4.5%.

Optional components of the composition according to the present invention are: sweeteners, acidity correctors, stabilizers, emulsifiers and flavors.

Said sweeteners can be natural or artificial and can be chosen from: sucrose, fructose, glucose, sorbitol, xylitol, glycine, stevioside, monellin, acesulfame k, aspartame, saccharin, sucralose, maltitol, isomaltose, honey. In a preferred embodiment, said sweetener is sucrose in concentrations ranging from 0.5 to 5%, preferably from 1 to 2.5%.

Said acidity corrector is preferably citric acid in concentrations comprised between 0.01 and 2%, preferably between 0.05 and 1.5%.

Said stabilizers are selected from alginic acid and its natural salts and gums. In a preferred embodiment, said stabilizer is propane-1,2-diol alginate (propylene glycol alginate, E405) in concentrations ranging from 0.1 to 2%, preferably about 0.25%.

Said emulsifiers are selected from the salts of stearic acid, β-cyclodextrins, cellulose and its derivatives, sodium, potassium, calcium and magnesium salts of fatty acids, mono and diglycerides of fatty acids, esters of sucrose with fatty acids, phosphates . It is preferably sucrose mono-stearate in concentrations ranging from 0.1 to 1%.

Said aromas have the function of modulating the taste of said foamy alcoholic composition. It is therefore possible to add any aroma that meets the consumer's taste. In one embodiment, said aroma is â € œlemon aromaâ €.

In a further embodiment, it is also possible to add a lipid component to said foamy alcoholic composition. Said lipid component can be chosen, by way of non-limiting example, from vegetable oils such as olive oil, peanut oil, palm seed oil (palm kernel), sunflower seed oil, and is preferably palm seed oil. (palm kernel) in concentrations ranging from 1 to 20% by volume, preferably about 10%.

It has been surprisingly observed that it is possible to obtain a foam when a hydroalcoholic fraction having an alcohol content between 14.5 and 20% vol is mixed with thickening agents at temperatures higher than 50 ° C, but not higher than 80 ° C. By adding a protein fraction after cooling, a mixture is obtained from which it is possible to obtain a compact and stable foam. In a preferred embodiment, the foam is obtained by blowing N2O into said mixture.

In particular, the method for obtaining said foamy alcoholic composition includes the following steps:

- an aliquot of said hydroalcoholic fraction, between 50 and 75%, preferably equal to about 66% of the total hydroalcoholic fraction, is heated to a T between 50 and 80 ° C, preferably at about 60 ° C and then mixed with said thickeners and, if present, said stabilizers, and the sweeteners;

- the mixing proceeds for a time comprised between 5 minutes and 1 hour, preferably for about 30 minutes, maintaining the temperature at about 60 ° C;

- the mixture thus obtained is cooled until it reaches a temperature below 40 ° C, preferably it is cooled to about 30 ° C;

- said remaining hydroalcoholic fraction, said protein fraction and, optionally, said aromas are added to the cooled mixture;

- the composition thus obtained is mixed for about 2 minutes.

In an alternative embodiment, where the composition also includes a lipid component, the following steps are envisaged:

- an aliquot of said hydroalcoholic fraction, comprised between 50 and 75%, preferably equal to about 66% of the hydroalcoholic fraction present in the final composition, is heated to a T comprised between 50 and 80 ° C, preferably at 70 ° C and then mixed with said thickening agents and, if present, said stabilizers and sweeteners;

- the mixing proceeds for a time comprised between 5 minutes and 1 hour, preferably for about 15 minutes, maintaining the temperature at about 70 ° C;

- said lipid fraction and said emulsifier are added to the mixture thus obtained and the mixing is continued for about 15 minutes;

- the mixture is subjected to homogenization, where said homogenization takes place in a homogenizer equipped with two pistons and two heads, of the first and second homogenization stages. This homogenization takes place in two stages, the first homogenization stage is carried out at a pressure between 50 and 200 bar, the second stage is carried out at a pressure between 10 and 50 bar;

- the homogenized mixture is cooled to a temperature below 40 ° C, preferably brought to about 30 ° C;

- said remaining hydroalcoholic fraction, said protein fraction and, optionally, said aromas are added to the mixture and the preparation thus obtained is mixed for about 2 minutes.

If you choose to use a hard alcohol, liqueur or distillate, or pure alcohol as an alcoholic component, it will be diluted in an aqueous solution so as to obtain a hydroalcoholic fraction having an alcohol content between 13 and 25% vol, preferably between 14.5 and 20% vol to be used in the procedure described above.

The compositions obtained by means of the described procedure are added with propellant gas, preferably N2O and packaged in airtight cans according to known techniques.

The foamy alcoholic composition of the present invention, packaged in cans made preferably of aluminum and in the presence of a propellant gas, has excellent stability as regards the structure of the extruded product, both when stored refrigerated and when stored at room temperature. These cans are equipped with a delivery system and a cap which is preferably made of polyolefin material, or high density polyethylene (HDPE). The shelf life of the product is more than 3 months at room temperature, when kept in its intact packaging.

The percentage increase in volume of the gas / liquid mixture after extrusion from the can (overrun) is higher than 250%. The foam obtained of the present invention has a soft, compact consistency and after dispensing the flock maintains its shape unchanged for at least 5 minutes. It is possible to increase stability by appropriately modifying the composition and using a suitably sanitized environment.

The foamy alcoholic composition of the present invention lends itself to various uses: decoration for different preparations, such as ice creams and semifreddo, topping for cocktails or consumed as it is, for example with a straw spoon.

The use of the preparation can be extemporaneous or it can be used in industrial confectionery preparations, in sanitized environments, preserving the product from a microbiological point of view, modifying the composition appropriately. For example it can be added to sweets that are kept refrigerated and eaten later

about a month after preparation.

The product, in one embodiment, is

free from added fats. The alcoholic composition

foamy contains an alcohol percentage equal to

about 8%, but the delivery of the product determines a

volume increase of about three times,

resulting in a reduction of alcohol effectively

ingested about three times, at the same volume of

consumed product.

EXAMPLES:

Example 1: Preparation of Vermouth Spray

For the preparation of 600 g of Vermouth Spray

the ingredients listed in are used

table 2.

Table 2: ingredients for the preparation of 600 g

of Vermouth Spray and percentages on the finished product.

Components grams%

VERMOUTH 324 54%

EGG WHITE 252 42%

ALGINATE OF 1,2 PROPANDIOL 1,5 0,25%

PECTIN 7.92 1.32%

CITRIC ACID 1,2 0,20%

LEMON FLAVOR 0.39 0.07%

SUCROSE 12.99 2.17%

Total [g] 600

170 g of vermouth are heated to 60 ° C and added with: 7.92 g pectin (E440), 1.2 g citric acid (E330), 1.5 g alginate of 1.2 propandiol (E405), 12.99 g sucrose.

The mixing of the ingredients proceeds for 30 minutes at 60 ° C. At the end, the solution is cooled to 30 ° C.

The remaining vermouth (154 g), 250 g of pasteurized egg white and 0.39 g of lemon flavor are added to it. The mixing of the ingredients takes place for 2 minutes at 30 ° C.

The product thus obtained is packaged in 4 150 cc spray cans with the addition of 3.5 g of N2O (E942).

Example 2: preparation of Vermouth Spray

Table 3 reports the ingredients used for the preparation of 600 g of Vermouth Spray, in an alternative embodiment to that presented in Example 1.

Table 3: ingredients for the preparation of 600 g of Vermouth Spray and percentages on the finished product.

Components grams%

VERMOUTH 324 54%

WATER 218.84 36.47%

POWDER ALBUM 33.16 5.53%

ALGINATE OF 1.2 0.25%

1.5

PROPANDIOL

PECTIN 7.92 1.32%

CITRIC ACID 1,2 0,20%

LEMON FLAVOR 0.39 0.07%

SUCROSE 12.99 2.17%

Total [g] 600

In this embodiment, powdered egg white is used which is added with water in a ratio of 1: 7 before use. The method followed for the preparation is the one described in example 1.

Example 3: preparation of Vermouth Spray with lipid component

Table 4 reports the ingredients used for the preparation of 600 g of Vermouth Spray in an embodiment that involves the presence of a lipid component (palm kernel).

Table 4: ingredients for the preparation of 600 g of Vermouth Spray and percentages on the finished product.

Components grams%

VERMOUTH 254.4 42.40%

PALM SEED OIL 10%

60

(PALMIST)

ALBUME 252 42%

EMULSIFIER 1.8 0.30%

ALGINATE OF 1.2 0.25%

1.5

PROPANDIOL

PECTIN 7.92 1.32%

CITRIC ACID 1,2 0,20%

LEMON FLAVOR 0.39 0.07%

SUCROSE 20.79 3.47%

Total [g] 600

170 g of vermouth are heated to 70 ° C and added with: 7.92 g pectin (E440), 1.2 g citric acid (E330), 1.5 g alginate of 1.2 propandiol (E405), 12.99 g sucrose.

The mixing of the ingredients proceeds for 15 minutes at 70 ° C. At the end, 60 g of palm kernel oil and 1.8 g of sucrester are added to the solution. After mixing for about 15 minutes, the solution is homogenized. Said homogenization takes place in two stages. The first homogenization stage is carried out at a pressure between 50 and 200 bar, the second stage is carried out at a pressure between 10 and 50 bar. In particular, said homogenization takes place in a Gaulin <©> homogenizer, equipped with two pistons and two heads, of the first and second homogenization stage. Said second homogenization stage is loaded at about 40 bar, said first stage is loaded at 180 bar, for a total of about 220 bar of pressure. The homogenized solution is cooled to about 30 ° C and then the remaining vermouth (84.4 g), 252 g of pasteurized egg white and 0.39 g of lemon flavor are added. The mixing of the ingredients takes place for 2 minutes at 30 ° C.

The product thus obtained is packaged in 4 150 cc spray cans with the addition of 3.5 g of N2O (E942).

Example 4: microbial stability

Microbial counts were carried out on the foamy alcoholic composition of the present invention at the time of packaging in the spray can and two months after packaging itself. The preparation was stored at room temperature (amb) or refrigerated (4 ° C). As evident from the data reported in table 1, there is no bacterial load in the preparation itself. Surprisingly, it can even be noted that said bacterial load decreases over time. This is possible thanks to the combined effect of three deliberately selected factors: pH 4.5, enzymatic antimicrobial action (lysozyme) and alcohol (ethanol).

Table 1: microbial counts performed at t = 0 (packaging), t = 45 days and t = 90 days, after storage at room T (amb) or at T = 4 ° C.

Coliform count

Bacterial sample Bacillus total t

Total number of Cereus cfu / mL

37 ° C cfu / mL

0 1 Absent 2000 Absent 0 2 Absent 2000 Absent 45 T amb 1 Absent <10 Absent 45 T amb 2 Absent <10 Absent 45 T 4 ° C 1 Absent <10 Absent 45 T 4 ° C 2 Absent <10 Absent 90 T amb 1 Absent <10 Absent 90 T amb 2 Absent <10 Absent 90 T 4 ° C 1 Absent <10 Absent 90 T 4 ° C 2 Absent <10 Absent Example 5: foam stability after dispensing Foam stability tests were I0141167 / RD

carried out by evaluating the expansion of the base diameter of the flock, caused by the destructuring of the foam over time, at one minute intervals. These tests were carried out at room temperature, dispensing the foam from cans kept refrigerated until the moment of dispensing.

The dimensionless expansion index of the base diameter of the staple used is:

ε [%] = (Dt-D0) (100 / D0)

where Dt = diameter of the staple at time t

D0 = diameter of the staple at time 0.

The results obtained are shown in Figure 2, where example 1 refers to foams obtained using liquid egg white, examples 2a and 2b refer to foams obtained using powdered egg white, example 3 to foams which include a lipid component.

Claims (27)

CLAIMS 1. Foamy alcoholic composition comprising a hydroalcoholic fraction, a protein fraction, thickeners and a propulsion gas. 2. Composition according to claim 1, wherein: - said foamy alcoholic composition has an alcohol volume equal to or less than 13% vol, or equal to or less than about 10% vol; - said protein fraction is made up of egg white and represents 30-50% of said composition, or 35-45%; - said thickeners are selected from: alginic acid and its salts, agar-agar, carrageenan, locust bean gum, guar gum, tragacanth, gum arabic, xanthan gum, pectins, preferably they are pectins in concentrations ranging from 0, 1 and 3%, or between 1 and 2%; - said propulsion gas is nitrous oxide in concentrations between 1 and 8%, or between 2.5 and 4.5%. 3. Composition according to claim 1 or 2, wherein said hydroalcoholic fraction has an alcohol content between 13 and 25% vol, or between 14.5 and 20% vol and consists of liqueur wines such as port, marsala, madeira, sherry, vermouth. 4. Composition according to any one of claims 1 to 3, wherein said hydroalcoholic fraction is vermouth and constitutes 40-70% of said foamy alcoholic composition, or 50-55%. 5. Composition according to any one of claims 1 to 4, wherein said hydroalcoholic fraction has an alcohol content higher than 50% vol and consists of spirits, liqueurs or distillates, or even pure alcohol. 6. Composition according to any one of claims 1 to 5, wherein said protein fraction is constituted by ovalbumin and / or ovo transferrin proteins in powder dissolved in water. 7. Composition according to any one of claims 1 to 6, wherein said protein fraction is constituted by powdered egg white solubilized in water. 8. Composition according to any one of claims 1 to 7 which also comprises sweeteners, acidity correctors, stabilizers, emulsifiers and flavors. 9. Composition according to any one of claims 1 to 8, where: - these sweeteners are natural or artificial and are chosen from: sucrose, fructose, glucose, sorbitol, xylitol, glycine, stevioside, monellin, acesulfame k, aspartame, saccharin, sucralose, maltitol, isomaltose, honey, or ̈ sucrose in concentrations included between 0.5 and 5%, or between 1 and 2.5%; - said acidity corrector is preferably citric acid in concentrations comprised between 0.01 and 2%, or between 0.05 and 1.5%; - said stabilizers are selected from alginic acid and its natural salts and gums, or it is propane-1,2-diol alginate in concentrations ranging from 0.1 to 2%, or about 0.25%; - these emulsifiers are selected from the salts of stearic acid, β-cyclodextrins, cellulose and its derivatives, sodium, potassium, calcium and magnesium salts of fatty acids, mono- and diglycerides of fatty acids, esters of sucrose with fatty acids , or it is sucrose mono-stearate in concentrations between 0.1 and 1%. 10. Composition according to any one of claims 1 to 9 which additionally comprises a lipid component in concentrations ranging from 1 to 20% by volume, or said lipid component is equal to about 10%. 11. Composition according to any one of claims 1 to 10 wherein said lipid component is selected from vegetable oils such as olive oil, peanut oil, sunflower oil, or palm kernel oil. 12. Composition according to any one of claims 1 to 11 which comprises: vermouth about 54%, egg white about 42%, 1.2 propanediol alginate about 0.25%, pectin about 1.32%, citric acid about 0.20%, lemon flavor about 0.07%, sucrose about 2.17%. 13. Composition according to any one of claims 1 to 12 which comprises: vermouth about 54%, water about 36.47%, egg white powder about 5.53, 1.2 propanediol alginate about 0.25% , about 1.32% pectin, about 0.20% citric acid, about 0.07% lemon flavor, about 2.17% sucrose. 14. Composition according to any one of claims 1 to 13 which comprises: vermouth about 42.40%, palm kernel oil (palm kernel) about 10%, egg white about 42%, emulsifier about 0.30%, 1.2 propanediol alginate about 0.25%, pectin about 1.32%, citric acid about 0.20%, lemon flavor about 0.07%, sucrose about 3.47%. Composition according to any one of claims 1 to 14, wherein said pectins are HM High Methoxyl pectins, with a degree of esterification DE comprised between 50 and 80, or about 70. 16. Composition according to any one of claims 1 to 15 which is packaged in spray cans and acquires a foamy consistency after dispensing. 17. The use of the composition according to any one of claims 1 to 16 for garnishing sweets, cocktails and fresh fruit or as it is. 18. Process for the preparation of a foamy hydroalcoholic composition according to any one of claims 1 to 17 which comprises i) heating a hydroalcoholic fraction having an alcohol content between 13 and 25% vol, or between 14.5 and 20% vol at temperatures higher than 50 ° C and lower than 80 ° C and mixing with thickening agents; optionally, ii) the addition of a lipid fraction, mixing and homogenization; iii) cooling of the mixture obtained in i) or ii) and the subsequent addition of a protein fraction. 19. Process according to claim 18, wherein stabilizers, acidity correctors and sweeteners according to claim 7 are added in step i). 20. Process according to claim 19, where flavors are added in step iii). 21. Process according to any one of claims 18 to 20 where in said step i) an aliquot of said hydroalcoholic fraction, comprised between 50 and 75%, preferably equal to about 66% of said total hydroalcoholic fraction, is heated at a temperature between 50 and 80 ° C, preferably at 60 ° -70 ° C, and then the mixing takes place with said thickening agents and, optionally, stabilizers, acidity correctors and sweeteners and where said mixing takes place for a time between the 5 minutes and 1 hour, preferably for about 30 minutes. 22. Process according to any one of claims 18 to 21 where in said step iii) the mixture obtained in i) is cooled until it reaches a temperature below 40 ° C, preferably it is cooled to about 30 ° C, and said remaining hydroalcoholic fraction, said protein fraction and, optionally, said aromas and mixing continues for about 2 minutes. 23. Process according to any one of claims 18 to 22 which also comprises said step ii) of adding to the mixture obtained in said step i) a lipid fraction equal to about 10% of the final composition and an emulsifier, preferably sucrester in concentrations between 0.1 and 1% and subsequent mixing and homogenization. 24. Process according to any one of claims 18 to 23 where said homogenization takes place in two stages, the first homogenization stage is carried out at a pressure between 50 and 200 bar, the second stage is carried out at a pressure between 10 and 50 bar. 25. Process according to any one of claims 18 to 24, where said step iii) is followed by the addition of propulsion gas to the mixture obtained, preferably N2O in concentrations ranging from 2.5 to 4.5%. 26. Process according to any one of claims 18 to 25, where said hydroalcoholic fraction has a gradation higher than 50% vol and is previously diluted in an aqueous solution so as to obtain a hydroalcoholic fraction having a gradation between 13 and 25% vol , or between 14.5 and 20% vol. The composition according to any one of claims 1 to 16 obtained with the process according to any one of claims 18 to 26.