MXPA06003515A - Beverages and foodstuffs resistant to light induced flavour changes, processes for making the same, and compositions for imparting such resistance - Google Patents

Abstract

One aspect of the present invention is concerned with a composition comprising caramelised carbohydrate, which composition, when dissolved in water at a dry solids content of 0.1 wt.%, exhibits:i. an absorption at 280 nm (A280) that exceeds 0.01, preferably exceeds 0.05, more preferably exceeds 0.1 and most preferably exceeds 0.3;and ii. an absorption ratio A280/560 of at least 200, preferably of at least 250. Other aspects of the invention relate to a method of manufacturing a beverage or foodstuff that is resistant to light induced flavour changes, said method comprising introducing into said beverage or foodstuff a composition as defined above;and to a process for the manufacture of said composition.

Description

BEVERAGES AND FOOD PRODUCTS RESISTANT TO CHANGE OF FLAVOR INDUCED BY LIGHT, PROCESSES FOR THE MANUFACTURE OF THEM AND COMPOSITIONS TO IMPARTILE SUCH RESISTANCE FIELD OF THE INVENTION The present invention relates to beverages and food products that have high resistance to light-induced taste changes, and compositions that can be advantageously used as additives in beverages or food products to avoid or reduce flavor changes induced by the light. The products and compositions according to the invention contain caramelized carbohydrate of low color intensity. The present invention is particularly suitable for use in beverages or food products that are prone to develop a loss of taste as a result of exposure to light, and especially in such beverages or food products that are not adequately protected from the damaging impact of light by your packaging. The present invention also includes a process for the manufacture of such beverages and food products, which use such compositions.

BACKGROUND OF THE INVENTION Light-induced flavor loss formation is a well-known problem in the beverage and food industry. A variety of reactions that generate loss of flavor that are initiated or accelerated by exposure to light have been described in the scientific literature. The proportion in which these reactions that generate taste loss progress is dramatically increased usually by exposure to light with a wavelength below 500 nm, particularly UV light. Light-sensitive flavor changes in beverages and food products can be effectively inhibited by packaging these beverages or food products in a material that will not transmit light frequencies that promote reactions that cause taste loss. However, for a variety of reasons it is sometimes desirable to employ a packaging material that does not exhibit this protective light quality. In those cases, the composition of beverages or food product will need to be optimized to achieve sufficient stability against taste changes induced by light. Where this can not be achieved with the usual constituents of such beverages or food products, special additives that stabilize the light can be used. It is known in the art to employ a wide variety of additives for the stabilization of beverages and food products against the formation of light-induced taste loss. Many of these additives derive their effectiveness from their ability to inhibit reactions that cause loss of flavor, for example by sequestering one or more of the reagents and / or key intermediates. Additionally, additives have been proposed that sequester the reaction products that cause the loss of flavor (for example by forming a non-volatile complex) or that promote the degradation of these reaction products for loss of odorous products. Instead of minimizing the impact of light-induced taste-induced reactions as described above, it is also possible to avoid these reactions from occurring by introducing an additive that neutralizes the undesired impact of said light and particularly the ultraviolet component of the light. said light. US 5,948,458 discloses a method for the prevention of putrefaction, rancidity or loss of color in a liquid food product containing unsaturated lipids and fats originated by exposure of the liquid food product to ultraviolet light comprising the step of adding to said food product a effective amount that absorbs tricalcium phosphate ultraviolet light. US 4,389,421 teaches the addition of organic compounds containing 1,8-epoxy groups, such as 1,8-cineole, to avoid or significantly reduce the taste attacked by light in malt beverages. It is hypothesized here that the addition of compounds 1, 8-epoxy for malt drinks prevents the formation of butenyl methyl ecaptan by avoiding the clivage of a 5-carbon fragment (iso-pentenyl chain) of the iso-hexeneoyl side chain of iso-alpha-acids, whose fragments could otherwise it reacts with the sulfhydryl group to form the iso-pentenyl mercaptan (mercaptanbutenylmethyl). It is established that 1,8-epoxy compounds can prevent the formation of butenylmethyl mercaptan by reacting with the iso-pentenyl fragment or by protecting the iso-hexeneoyl side chain from cleavage or by blocking the sulfhydryl group from reacting with the iso-fragment. -pentenyl. Many food additives that have been proposed to stabilize beverages or food products against the formation of light-induced taste loss have to be labeled as chemicals or artificial entities in the product packaging. With a view to consumer acceptance, the manufacturer of beverages and food products generally does not like to use such chemical additives but, instead, prefers to use additives that make the most attractive ingredient labels possible (consumer friendly labels) and that it administers. similar functionality.

SUMMARY OF THE INVENTION.

The inventors have discovered that improved resistance to light-induced taste changes can be imparted to beverages and food products by compositions comprising caramelized low color intensity carbohydrate. The use of caramelized carbohydrate, such as caramel, offers the advantage that in the present composition reference can be made to lists of ingredients in the product packaging for a consumer-friendly term, for example "caramel", "caramel color", " candy extract "or" candy isolated ". The inventors have unexpectedly discovered that caramelization, the reaction that occurs when carbohydrates are heated, produces quick reactions that exhibit the ability to absorb ultraviolet light without being decomposed into substances that generate undesirable taste loss, especially if carbohydrates are caramelized in the presence of a nitrogen source. More importantly, the inventors have found that these UV absorbing substances, unlike other intrinsic constituents of caramelized materials, are essentially colorless, thus, based on this knowledge, the inventors have developed a composition that can be used to stabilize beverages or foodstuffs against taste changes induced by light without introducing a substantial color change. Although the inventors believe that the advantageous properties of the present composition are mainly associated with their UV absorbing properties, it is possible that the protective properties of the present composition are partially derived from other qualities. The present products and the light stabilizing compositions contain low color intensity caramelized carbohydrate and combine a relatively high absorption of UV light, particularly at wavelengths in the range of 250 to 400 nm, with a relatively low visible light absorption, such as it is demonstrated by a light absorption ratio at wavelengths of 280 nm and 560 nm (A2so / 56?) of at least 200. Caramelized low color intensity carbohydrate is properly prepared by bleaching caramel to remove the components responsible for the brown while retaining UV absorbing components, as demonstrated by an increase of A28o / 56o by at least 100%. Alternatively, the caramelized carbohydrate can be prepared by selecting reaction conditions that favor the formation of UV absorbing components (eg pyrazines) on the formation of color imparting components (eg, melanoidins).

Commercially available candies that have been produced for caramelization in the presence of a nitrogen source are commonly characterized on the basis of the so-called extinction ratio (the absorption ratio A28o / 56o) which is determined by the methods described below under " classification / absorbance ratio ". Typically, these candies exhibit an absorption ratio A28o / 56o of less than 120. Discoloration of the candies according to the present invention removes the colored components that absorb around 560 NM while at the same time retaining their UV absorption characteristics. Thus, the fading of candies according to the invention produces a material with a significantly higher absorption ratio A280 / 560 than ordinary candies that have been produced by caramelization in the presence of a nitrogen source (notably ammonium caramel and ammonium caramel). sulfite).

DETAILED DESCRIPTION OF THE INVENTION Accordingly, one aspect of the present invention relates to a composition comprising caramelized carbohydrate, such composition, when dissolved in water at a dry solids content of 0.1% by weight, exhibits: 1. an absorption to 280 n (A280) qu exceeds 0.01, preferably exceeds 0.05, more preferably exceeds 0.1, and more preferably exceeds 0.3; and ii. an absorption ratio A280 / 56o of at least 200, preferably at least 250. The caramelized carbohydrate of the invention differs from ordinary candies in its relatively low content of color components, notably brown components. The low content of color components is evident from the relatively low absorption at 560 nm (A56o) - At the same time, the caramelized carbohydrate exhibits strong UV absorption capacity as evidenced by the current A28o composition. Thus, the present caramelized carbohydrate as well as the present composition are characterized by a relatively high proportion of absorption A28o / 560. The present composition typically contains at least 10%, preferably at least 20%, more preferably at least 30%, even more preferably at least 40% and more preferably at least 50% of the caramelized carbohydrate by weight of dry solids. The A28o is determined relative to the% solids as described here in accordance with the "color intensity" except that the absorbance is measured at 280 nm instead of 610 nm.

The term "wavelength" as used herein, refers to a wavelength of light, unless otherwise indicated. However, reference is made here to "absorption" unless otherwise indicated, this refers to the absorption of light. Caramelization is commonly defined as the thermal degradation of sugars that lead to the formation of volatile and brown products (caramel aroma) (caramel color). The process is acid or catalyzed base and generally requires temperature in excess of 120a C at a pH within the range of 3 and 9. The generation of flavors and colors in the thermally induced caramelization requires that the sugars, usually monosaccharides, first undergo intramolecular rearrangements . Usually, the reaction causes the release of H +. Thus, the pH of a solution undergoes caramelization that falls within time. Caramelization occurs in a complex sequence of reactions. The enolization reaction is of particular importance because it initiates the subsequent chain of events. These reactions elevate sugar degradation products that can further react to produce heterocyclic and carbocyclic oxygen compounds via aldol condensation. The key intermediates of the thermal caramelization are the "osulosas". There are a-dicarbonyl compounds such as 3-deoxyhexosulose. These substances not only lead to the formation of caramel color but also elevate the important volatile products that are typical of the caramel flavor. The inventors have discovered that caramelized carbohydrates, and especially caramels obtained by caramelization in the presence of a nitrogen source are particularly suitable for use in accordance with the present invention. The candies obtained in this way are characterized by the presence of significant amounts of cyclic nitrogens-containing component, such as pyrazine derivatives. The inventors have observed a strong positive correlation between the effectiveness of the present composition in stabilizing beverages and food products against taste change induced by light and its content of N-heterocyclic substance. In a preferred embodiment, the present composition contains at least 0.5%, preferably at least 1.0%, more preferably at least 3.0% by weight dry matter, of N-heterocyclic substances. N-heterocyclic substances have been found of which the rings contain at least two nitrogen atoms exhibit particularly good light stabilizing properties. N-heterocyclic aromatic substances, particularly those containing two nitrogen atoms, are particularly preferred. Preferably, the substances N-heterocyclics are selected from the group consisting of pyrazines, pyrimidines, pyridazines and combinations thereof. The N-heterocyclic substances according to the present invention preferably exhibit a water solubility of at least 10 mg / kg, more preferably at least 100 mg / kg. The molecular weight of said substances typically does not exceed 500, preferably does not exceed 400, preferably does not exceed 350. The inventors have observed that the present composition reduces particularly good results if the caramelized carbohydrate contains a quantity of a significant amount of pyrazine derivatives , pyrazine drifts particularly comprise substituents derived from carbohydrate. Accordingly, in a particularly preferred embodiment, the present composition contains at least 0.5%, preferably at least 1.0%, more preferably at least 3.0% by weight of dry material, of pyrazine derivatives according to with the formula (I): (I) Where R1-R4 independently represent hydrogen; a hydroxyhydrocarbyl residue; an ester of a hydroxyhydrocarbyl residue; an ether of a hydroxyhydrocarbyl residue; and at least one of R? -R4 is a hydroxyhydrocarbyl residue or an ester or ether thereof. Preferably, at least one of R1-R4 represents a hydroxyhydrocarbyl residue or ester thereof, more preferably this represents a hydroxyhydrocarbyl residue. The present invention encompasses all stereoisomers that may be represented by the formulas presented herein, thus, the present invention may employ racemic mixtures of the present N-heterocyclic substances as well as essentially pure enantiomers of said substances. In a particularly preferred embodiment, at least two of R? -R4 is a hydroxyhydrocarbyl residue or an ester or ether thereof. In the case of the pyrazine derivatives contain two hydroxyhydrocarbyl residues, it is preferred that these residues are in the para or meta positions. More preferably, in the current pyrazine derivatives two of R1-R4 are a hydroxyhydrocarbyl residue or an ester or ether thereof. The term "hydroxyhydrocarbyl" as used herein refers to hydroxyl-substituted hydrocarbyls. The term "hydrocarbyl" refers to linear and branched hydrocarbon chains, optionally containing one or more unsaturated carbon-carbon bonds, ie carbon-carbon double bonds and triple carbon-carbon bonds, said hydrocarbon atoms preferably having 1-20 atoms of carbon. Typical examples of hydroxyhydrocarbyls include hydroxyalkenyls and unbranched hydroxyalkyls as well as branched ones. In addition to the hydroxyl substituents, the hydroxycarbyl residue may also comprise other substituents such as carbonyl, carboxyl, acyl, amino, acylamino, alkoxy, hydroxyamino, alkoxyamino, thiol, disulfide, ether, ester, alkylthio and amide groups. Preferably, the last substituents contain no more than 10, more preferably no more than 5 carbon atoms. More preferably, the hydrocarbyl residue does not contain substituents other than one or more hydroxyl groups. Typically, the hydroxyhydrocarbyl residue comprises 1-10, preferably 2-4 carbon atoms, and more preferably 3 or 4 carbon atoms. In a particularly preferred embodiment, the total number of carbon atoms present in the pyrazine derivatives is within the range of 5-2, more preferably within the range of At least one hydroxyhydrocarbyl residue preferably comprises at least two hydroxyl groups.

More preferably it comprises at least two hydroxyl groups. More preferably, said residue comprises 3 or 4 hydroxyl groups. The pyrazine derivatives in the light stabilizer composition of the present invention typically contain a high fraction of disubstituted pyrazines. Therefore, in a preferred embodiment, the present composition contains at least 0.5 by weight dry matter of pyrazine derivatives according to Formula (I), wherein at least two of R1-R4 independently represent a hydroxyhydrocarbyl residue. or an ester or an ether of this. Examples of disubstituted pyrazine derivatives that are particularly abundant in the present composition include fructosazines, particularly 2,5-and 2,6-substituted fructosazines. Therefore, in a preferred embodiment, the present composition contains at least 0.1%, more preferably at least 0.3%, still more preferably at least 0.5% and more preferably at least 1.0% of a fructosazine selected from the group consisting of 2,5-deoxyfructosazine (1- [5- (2,3-thihydroxybutyl) -pyrazin-2-yl] -butane-1, 2,3,4-tetraol), 2, -deoxyfructosazine (1- [6- (2, 3, 4-trihydroxybutyl) -pyrazin-2-yl] -butane-1, 2,3,4-tetraol), 2,5-fructosazine (1- [5- (1) , 2,3, -tetrahydroxybutyl) -pyrazin-2-yl] -butane-1, 2, 3,4 tetraol), 2,6-fructosazine (1- [6- (1, 2, 3, 4-tetrahydroxybutyl) -pyrazin-2-yl] -butane-1, 2,3,4-tetraol) and combinations thereof, by dry matter weight. In a particularly preferred embodiment, fructosazine is selected from the group consisting of 2,5-deoxyfructosazine, 2,6-deoxyfructosazine, and combinations thereof. More preferably, fructosazine is selected from the group consisting of 1- [6- (2,3,4-trihydroxybutyl) -pyrazin-2-yl] -butane-1, 2,3, -tetraol, 1- [ 5- (2, 3, -trihydroxybutyl) -pyrazin-2-yl] -butane-1,2, 3,4-tetraol, and combinations thereof. The last deoxyfructosezine are represented by the following Formula: 1- [6- (2, 3, 4-trihydroxybutyl) -pyrazin-2-yl] -butane-, 2,3,4-tetraol (2,6-deoxyfructosazine) 1- [5- (2, 3, 4 -trihydroxybutyl) -pyrazin-2-yl] -butane-1,2,3,4-tetraol (2, 5-deoxyfructosazine) The present invention covers the use in beverages or food products of both synthetic derivatives (artificial) and natural pyrazine, the latter are the most preferred. Here the term "natural" is used to indicate that such a pyrazine derivative is obtained from a natural source, ie it is not obtained by the reaction of (petro) chemists. The present composition, when obtained by caramelizing sugars in the presence of a nitrogen source, will usually contain a significant amount of aminosugars such as glucosamine and fructosamine. More particularly, the composition will typically contain at least 0.01%, preferably at least 0.01%, more preferably at least 0.03%, more preferably at least 0.05% of amino sugars, particularly amino sugars comprising monovalent residues. or disaccharides, more particularly amino sugars comprising a monosaccharide residue. The last percentages are calculated as a percentage by weight of dry matter of the composition. The present composition is suitable for stabilizing a wide variety of beverages and food products against taste changes induced by light. The best results, however, are obtained in water containing food products, particularly food products of continuous water. In order to prevent the use of the present composition in these products from causing precipitation, it is preferred that the present stabilizing composition be essential and completely soluble in water. Preferably, the present composition is essential and completely soluble in water for a dry solids content of at least 0.01% by weight, more preferably for a dry solid content of at least 0.05% by weight, more preferably at less 0.1% by weight. The present light stabilizing composition contains no more than minor amounts of the melanoidins which are highly responsible for the brown color of the caramelized materials. Melanoidins are relatively large molecules that can be adequately removed after completion of the caramelization reaction by filtration or other separation technique that allows separation on the basis of molecular weight, size, hydrophobicity or load. The resulting composition typically contains less than 30% preferably less than 20%, more preferably less than 15%, even more preferably less than 10% and more preferably less than 5%, by weight of dry matter, of the components having a weight molecular mass in excess of 30 kDa. More particularly, the aforementioned amounts are related to the components having a molecular weight in excess of 10 kDa, even more particularly in excess of 5 kDa and more particularly in excess of 1 kDa. The amount of components with a molecular weight in excess of 30 kDa contained in the present composition is determined by passing an aqueous solution of said composition onto a Milipore® YM30 filter. The Milipore® YM10 and YM1 filters can be used to determine the contents of the components with a molecular weight in excess of 10 kDa and 1 kDa respectively. It is noted that different techniques for determining the content of high molecular weight components can produce different results. Therefore, it should be understood that the kDA numbers described within this application are defined in relation to the methodology described above. The reduced level of melanoidins and other substances that contribute to the color is also evident by a low color intensity, particularly at wavelengths of about 600 nm. In a particularly preferred embodiment of the invention, the present light stabilizing composition has a color intensity at 610 nm which does not exceed 0.024 preferably does not exceed 0.01 as calculated here, even more preferably, said color intensity does not exceed 0.003 horns it is calculated here. A suitable method to determine the color intensity in 61 nm of described below. The present composition is sold in a relatively concentrated form, for example with a solids content of at least 10% by weight, more preferably, the solid content is at least 20% by weight, more preferably at least 30% by weight in weigh. The present composition may be in the form of a liquid, a syrup, a paste, a powder, granules or tablets. Preferably, the present composition contains less than 80% by weight, more preferably less than 70% by weight of water. As explained above, the present composition contains suitable nitrogen substances. Preferably, however, the amount of nitrogen substances in the current composition is limited. Accordingly, in a preferred embodiment, the total nitrogen content of the present composition, as determined by Nitrogen Determination (Kjeldahl Method), Method II (FNP 5), is less than 20%, more preferably less than 15%, more preferably less than 10% by weight of dry matter. In another preferred embodiment, said nitrogen content is at least 0.1%, more preferably at least 0.1%, more preferably at least 0.2% by weight dry matter. The light stabilizer composition according to the invention may include suitable additives such as antioxidants, emulsifiers and carrier materials. Preferably, however, the present composition does not contain any ingredient that is not considered "natural", ie it needs to be labeled as "artificial", "synthetic" or "chemical". In a particularly preferred embodiment the present complete composition can be labeled as "caramels", "caramel color", "caramel isolate", "caramel extract" or the like. Another aspect of the present invention relates to the use of the present light stabilizer composition as an additive to prevent or reduce flavor changes induced by light in beverages or food products. Typically, the present composition is introduced into the beverage or food product in an amount of at least 0.01% by weight, preferably at least 0.02% by weight and more preferably have at least 0.03% by weight, calculated on the basis of the amount of dry matter introduced. Typically the amount introduced will not exceed 1% by weight, preferably will not exceed 0.5% by weight, more preferably will not exceed 0.3% by weight, again calculated on the basis of the amount of dry matter introduced. The present composition is particularly suitable for preventing taste changes induced by light in beverages and foodstuffs that contain significant amounts of riboflavin, such a substance can act as an initiator photo. The composition is particularly used in beverages and food products containing at least 10 μg / kg (ppb) of riboflavin more particularly at least 50 μg / kg of riboflavin and more preferably at least 100 μg / kg of riboflavin. As mentioned hereinabove, the light stabilizer composition according to the invention advantageously contains substantial amounts of pyrazine derivatives. Typically, the present composition is introduced into beverages or food products in such an amount that the resulting product contains at least 0.5 mg / kg preferably at least 1 mg / kg, more preferably at least 3 mg / kg and more preferably at least 10 mg / kg of the pyrazine derivative as defined above. In yet a more preferred embodiment, the malt beverage contains at least 0.5 mg / kg, preferably at least 1 mg / kg of a fructosazine selected from the group consisting of 2,5-deoxyfructosazine, 2,6-deoxyfrutosazine, 2, 5- fructosazine, 2,6-fructosazine and combinations of these. The benefits of the present light stabilizing composition are particularly pronounced if said composition is used to stabilize bottled beverages. The term "bottled beverages" includes drinks in glass containers (for example, bottles, jars, etc.) as well as beverages in light-transparent plastics, such as plastics based on polyethylene (PE), polyethylene terephthalate (PET) and / or polyethylene naphthalate (PEN); polycarbonate; PVC; and / or polypropylene. In a particularly preferred embodiment, the present light stabilizing composition is used as an additive, particularly a light stabilizing additive, in beverages bottled in green, clear glass (for example flint glass) or blue glass. More preferably, it is used as an additive in bottled drinks in green or light glass. The present invention encompasses the use of light stabilizing compositions in a wide variety of beverages, including beer, soft drinks, liquor, juices, milk drinks etc. In a particularly preferred embodiment, the composition is used to prevent or reduce the taste changes induced by light in malt beverages such as beer, light beer, malt liquor, stout, beer with soda and others that are made from or that contain fermented malt extracts. The current light stabilizer composition is particularly and advantageously employed to improve the light stability of beer, more preferably of relatively pale beer, for example beer with an EBC color value of less than 25, more preferably of monkeys of 15, more preferably less than 12. A suitable method for determining the EBC color value is described below. It is well known in the brewing industry that the exposure of beer beverages, such as light beer, light beer, stout, strong beer and the like (here referred to generically as "beer"), for sunlight or artificial light, has an effect harmful to the sensory quality of these beverages. To be more precise, exposure to light is known to originate the development of the so-called "skunk" flavor, which is sometimes also referred to as "veiled by the sun" or "veiled by light" flavor. In general, the formation of the sun's wakefulness in beer is particularly strongly promoted by light with a wavelength of 250-550 nm. In general, it can be said that in the shortest wavelength and the largest proportion the flavor veiled by is formed. Sun.

It is believed that the volatile sulfur-containing compounds are responsible for the taste veiled by the sun. Sulfur-containing compounds are thought to be formed at least in part by the reaction of other sulfur-containing compounds with chemically photo-degraded hops components. Extremely small amounts of these sulfur compounds are sufficient to impart a sun-drenched flavor to a beverage and to give less consumer acceptability (see, for example, "Kira-Othmer, Encyclopedia of Chemical Technology, 4 Ed., Vol. , pages 22-63, 1992 and U.S. Patent Application No. 2002/0106422) The photochemical reaction guides the sulfur-containing substances that cause the sun-drenched taste, it is believed that they are assisted by the presence of riboflavin. Riboflavin can act as a photo initiator in beverages and be present in beer in significant quantities.The riboflavin in beers emanates mainly from the malt used in this.In a shorter range the hops and the action of the yeast during fermentation can contribute to the riboflavin content of beer (see, for example, "Kinetics of Riboflavin Production by Brewer Yeast" by Tamer et al., pages 754-756 in Enzyme Micob. 988, Vol. 10, December).

In order to solve the problem of veiling by the sun, it has been proposed to reduce the amount of riboflavin in beer ("Sunstruck Flavor Formation in Beer" by Sakuma et al., ASBC Journal). The removal of riboflavin can be accompanied by decomposition, for example when using actinic radiation (US 3,787,587, US 5,582,857 and US 5,811,144). The present amount of riboflavin in the beer can also be reduced by treating the beer with absorbent clay (US 6,207,208) or the coffer entar with a combination of yeast and Leuconostoc mesenteroides (US 6,514,542). It has also been suggested to use the immobilized riboflavin binding protein to remove the riboflavin or to add said protein to a beverage to inactivate riboflavin (EP-A 0 879 878). The present composition that stabilizes light is particularly effective in preventing the development of the sun-vented flavor in beer, especially in beer that is stored in a container that is transparent to light, particularly a container that is transparent to light with a wavelength in the range of 330-360 nm, more particularly a container that is transparent to a broad spectrum of light within a range of 320-400 nm. A main source of the sun-vented flavor in beer is 3-methyl-2-butene-1-thiol (3-MBT). The sensory threshold value for this substance in water is only a few ng / kg (ppt). It is believed that 3-MBT is formed by the reaction between riboflavin excited by light (largely originating from the malt component) and bitter principles in beer, the iso-a-acids, which originate mainly from hops. The use of the present light stabilizing composition in an amount effective to inhibit the taste changes induced by light is evident by a reduction in the formation rate of 3-MBT by at least 30%, preferably at least 50%, more preferably at least 60%, even more preferably at least 70% and more preferably at least 80%. A suitable method for determining the reduction in MBT formation is described in the examples. Yet another aspect of the present invention relates to a process for the manufacture of a composition that can be suitably used as an additive to improve the stability of beverages or food products against light-induced taste changes, said process comprises the steps of : • Supply a caramelised food product; • Bleach the food product in such a way that it increases its A280 / 56o by at least 100%. Discoloration of the caramelised food product can be achieved by any technique known in the art that allows the selective isolation of said food product from a light stabilizing composition as defined herein above., or allowing the selective removal of a coloring substance present in the caramelised food product, for example by bleaching. Examples of such suitable isolation techniques include: treatment with an adsorbent material (eg, reverse FACE sorbents), filtration and chromatography. In one embodiment of the present process discoloration is achieved by filtering one or more filters with a cut of no more than 30 kDa, preferably no more than 10 kDa, more preferably no more than 5 kDa and more preferably no more of 1 kDa. In another embodiment, the discoloration is achieved by the adsorption of the coloring substances on a reverse phase sorbent, particularly a silica bound by alkyl or on a cation exchange resin. In yet another embodiment, the discoloration is achieved by means of liquid chromatography, preferably by means of cation exchange or reverse phase chromatography. After caramelization, the caramelized food product may comprise high molecular products that are harshly soluble in aqueous systems. When used as such in beverages or food products that are translucent by nature, this can elevate to an undesirable fog or haze. Thus, in a preferred embodiment, the present process produces a composition that is essential and completely soluble in water, which means that said process comprises an additional step of removing and / or solubilizing insoluble matter if this is required to achieve said solubility in water. Water. The insoluble matter can be adequately solubilized by for example sonication or by adding solvent. In the present process, the optimal removal or solubilization of insoluble matter is preferably carried out before decolorization. It is noted that the present invention also encompasses a process wherein the decolorization and removal of insolubles is achieved in a simple step, for example, by filtration. The present invention also encompasses a process wherein the food products containing caramel in combination with one or more other brewing adjuvants, for example malt, malted barley, syrup. Candies particularly suitable for the present process are candies as defined in the European Union Directive 95/45; Purity Criteria related to Colors for use in Food products and as defined in the US Food Chemical Codex IV. According to this, in a highly preferred embodiment, caramelized food products containing at least 50% by weight of dry matter of beer adjuvants, including at least 5% of caramel by weight of dry matter. More preferably, the food products contain at least 10%, even more preferably at least 30% and more preferably at least 50% of caramel by weight of dry matter. Caramel is a complex mixture of compounds, some of which are in the form of colloidal aggregates. Caramel is manufactured by heating carbohydrates either alone or in the presence of food grade acids, bases, and / or salts. The candy is usually dark brown to black or solid black that has a burnt sugar odor and a somewhat bitter taste, the caramel is produced from commercially available nutritional grade sweeteners including fructose, dextrose (glucose), invert sugar, sucrose, lactose, molasses, and / or starch hydrolysates and fractions thereof. The acids that can be used are sulfuric, food grade, sulfuric, phosphoric, acetic and citric, and suitable bases are ammonium, sodium, potassium and calcium hydroxide. The salts that may be used include ammonium, sodium and potassium carbonate, bicarbonate, phosphate (including mono and dibasic), sulfate, and sulfite. Caramel is soluble in water. Four different kinds of caramel can be distinguished by the reagents used in their manufacture and by specific identification tests (see European Union Directive 95/45 Purity Criterion related to Color for use in Foodstuffs and the US Food Chemical Codex IV) : • Class I: flat caramel, caustic caramel; E 150a. Class I candies are prepared by heating carbohydrates with or without acids, bases or salts, but in the absence of ammonium or sulfite compounds. • Class II: caustic sulfite caramel; E 150b. The class II candies are prepared by heating carbohydrates with or without acids, bases or salts, in the presence of sulfite compounds but in. the absence of ammonium compounds. • Class III: ammonium caramel; E 150c. Class III candies are prepared by heating carbohydrates with or without acid or, bases, in the presence of ammonium compounds but in the absence of syphite compounds. • Class IV: ammonium sulfite candies; E 15Od. Class IV candies are prepared by heating carbohydrates with or without acids or bases in the presence of sulfite as well as ammonium compounds. The ammonium compounds used in class III and IV candies include ammonium hydroxide, ammonium carbonate, ammonium hydrogen carbonate, ammonium phosphate, ammonium sulfate, ammonium sulfite, and ammonium hydrogen sulphite. Sulfite compounds are, for example, sulfurous acid, potassium sulfite, sodium and ammonium and sulfites of potassium, sodium, ammonium, hydrogen. During the preparation process, food-grade antifoaming agents can be used as processing aid.

Of the four above-mentioned classes of ammonium caramel, and sulfite ammonium caramel are particularly suitable starting materials for the current process. In particular ammonium caramel (Class III) constitutes an excellent starting material for the production of a light stabilizing composition according to the invention. The decolorization step employed in accordance with this invention does not result in a significant removal or removal of substances that inhibit the formation of sunlight, but only removes or removes substances that absorb the visible area. Thus, discoloration greatly preserves the absorption characteristics of the discoloration material at those wavelengths associated with the formation of light-induced taste loss, this preservation of, compounds that block UV light is mostly best expressed by the proportion 280/560 (A280 / 56o). This proportion is used in the European caramel purity guidelines (95/45 / EU) and is denoted as the extinction ratio. Although there are no established specifications for ammonium caramel in general this will have an A28o / 56o of less than 120. The composition containing discolored caramelized carbohydrate obtained from the current process typically has an A28056o of more than 200, preferably more than 250, more preferably of more than 350, more preferably of more than 400 even more preferably of more than 500 and more preferably of more than 1000. According to the latest EU regulations mentioned, the caramel must have a color intensity of 610 nm of 0.01-0.6. . For ammonium candy the requirement is that the intensity of color is within the range of 0.08-0.36. A description of a method for determining color intensity is provided below. The color intensity of the candy containing food product used in the present process preferably exceeds 0.1, more preferably exceeds 0.024 on a dry weight basis. In the present process, the color intensity of the food product is preferably reduced by at least a factor of 5, more preferably by at least a factor of 10 and more preferably by at least a factor of 20 as a result of the discoloration. The present process will usually yield considerable performance in the form of the present light stabilizer composition. Typically, the performance of the present process is in the range of 5-90%, especially in the range of 10-80%. In a particularly preferred embodiment the current process produces a light stabilizing composition according to the present invention in a production of at least 20%. Gold aspect of the invention relates to a beverage or food product exhibiting improved stability towards light induced taste changes, wherein the beverage or food product is obtained or is obtainable by a manufacturing method comprising introducing the present stabilizing composition of light inside said beverage or food product. In particular, the invention relates to such a beverage or food product containing at least 0.5 mg / kg preferably at least 1 mg / kg more preferably at least 3 mg / kg and more preferably at least 10 mg / kg of pyrazine derivatives as defined here above. In a still more preferred embodiment the beverage or food product obtained by the present method contains at least 0.5 mg / kg, preferably at least 1 mg / kg of a fructosazine selected from the group consisting of 2,5-deoxyfructosazine, 2-6- deoxifructosazine, 2,5-fructosazine, 2, -fructosazine and combinations thereof. Yet another aspect of the invention relates to a hops-containing beverage that is resistant to light-induced taste changes, said hops-containing beverage is characterized by an EBC color value of less than 25, preferably less than 15, more preferably less than 12 and a content of pyrazine derivatives as defined herein above, expressed in mg / kg, which exceeds the color value EBC by 0.1, more preferably exceeds the color value EBC by 1. Even more preferably, said content exceeds the color value EBC by 5, more preferably the color value EBC by 10. Preferably, the hop-containing beverage is a beverage based on fermented cereal. More preferably, the hops-containing beverage is beer, malt liquor, stout, beer with soda, or another drink made from or containing hops extracts. Even more preferably, the beverage is a • beer, more preferably a golden beer. In a particularly preferred embodiment, the hop-containing beverage has a yellow or yellowish color, ie it does not have a brown color associated with the use of significant amounts of coloring candy. As a result of the addition of a light stabilizing amount of the present composition, a hops-containing beverage will typically contain at least 0.5 mg / kg preferably at least 1 mg / kg more preferably at least 3 mg / kg and more preferably at least 10 mg / kg of the pyrazine derivatives as defined herein above. In a preferred embodiment, the hop-containing beverage contains at least 0.5 mg / kg, preferably at least 1 mg / kg of a fructosazine selected from the group consisting of 2,5-deoxyfructosazine, 2,6-deoxyfructosazine, 2.5 - fructosazine, 2, -fructosazine and combinations of these. As explained hereinabove, the benefits of the present light stabilizing composition will be particularly evident in light sensitive products that have been packaged in containers that are transparent to light with a wavelength of less than 500 nm, especially less 400 nm, for example glass, green, light and blue. Accordingly, in a preferred embodiment, current beverages containing hops are bottled in green, clear or blue glasses, especially in light or green glass. Methods Solids content The solids content of a material is determined by drying a sample on a carrier composed of pure quartz sand that passes a No. 40 but a No. 60 sieve and that has been prepared by digestion with hydrochloric acid, acid-free washing, drying and started 30.0 g of exactly prepared sand are mixed with 1.5-2.0 g of exactly weighed material and dried for constant weight at 60 ° C under reduced pressure of 50 mm Hg (6.7 kPa). The final weight of the sand plus the candy or decolonized candy is recorded. The percentage of solids is calculated as follows:% solids = (WF_-WS) x 100 Wc where WF = final weight of sand plus caramel Ws = weight of sand Wc = weight of caramel initially added.

Color intensity For the purposes of this specification, the color intensity of a certain material is defined as the absorbance of 0.1% of a solution (w / v) of solids in water in a quartz cell of 1 cm at 610 nm. If necessary, the pH of the solution is adjusted between 4 and 7.

Process Transfer an amount equivalent to 100 mg of solids into a volumetric 100 ml bottle, dilute to volume with water, mix and centrifuge if the solution is cloudy. The absorbance of the clear solution is determined in a 1 cm quartz cell at 610 nm with a previously standardized suitable spectrophotometer that uses water as a reference. The Intensity is Calculated Color of the material as follows: Color intensity = A6? 0xl00% solids Determine the% solids as described according to the Solids content.

Classification / absorbance ratio For the purposes of this specification, the Absorbance Ratio 0.1% solution (w / v) of solids in water at 280 nm divided by the absorbance of the same solution at 560 nm. If necessary, the pH of the solution is adjusted between 4 and 7.

Process Transfer an amount of material equivalent to 100 mg of solids into a 100 ml volumetric flask with the help of water, dilute to volume, mix and centrifuge if the solution is cloudy. Pipette a 5.0 mL portion of the clear solution into a 100 mL volumetric flask, dilute to volume with water, and mix. Determine the absorbance of 0.1 of solution (w / v) in a 1 cm cell at 560 nm and a 1:20 (v / v) solution diluted at 280 nm with a previously standardized spectrophotometer that uses water as a reference . (A suitable spectrophotometer is one equipped with a monochromator to provide a bandwidth of 2 nm or less and of such quality that the characteristic of light deviation is 0.5% or less.) Calculate the Absorbance Ratio by first multiplying the units of absorbance at 280 nm by 20 (dilution factor) and by dividing the result of multiplication by the s absorbance units at 560 nm.

Color EBC The recommended EBC method (European Brewery Convention Analytica, 1987), by means of which the absorbance of light at 430 nm is measured in a 1 cm quartz cuvette, against water as the reference. The measured absorbance value is multiplied by an empirically derived factor of 25, to give a color value in terms of EBC color units. EBC = A430 x 25 Examples Example 1 A light stabilizing composition according to the present invention is prepared from caramel (type D35 ex Devolder SA-NV) as follows: 20 grams of liquid caramel (60-80% solid dry weight) is dissolved in 200 L of distilled and ultrafiltered water using a Milipore Amicon® 8000 series (model 8400, 400 mL) stirred cell, equipped with a Milipore® YM10 of regenerated cellulose ultrafiltration membrane (nominal molecular weight limit 10,000, diameter: 76 mm, cat. No. 13642). 150 mL of filtrate is collected and applied to 70 g, drop by 5x6.5 cm C18-RP SPE (Supeico® LC-18 material) that has been conditioned with 50% (v / v) ethanol / water and percolate with 200 L of distilled water before use. After elution of 150 mL of distilled water, it is applied to the column and another 50 L. are collected. The collected fractions are dried by freezing before use.

Example 2 An LC-PDA analysis is developed to identify the substances that are primarily responsible for the UV absorption characteristics of the light stabilizer composition described in example 1.

Methodology ß The HPLC 2690 Waters Alliance® system with the Waters® Diode Assay Detector 996, which scans between 210-400 nm, Millennium 32 software. • Alltech Prevail® ES (5 μm, 250 x 4.6 mm) carbohydrate column. (cat No. 35101). • Isocratic, run time 40 minutes, flow rate 0.5 ml / min. • Solvents: 75% Acetonitrile (Sigma-Aldrich, cat no: 34998), 25% (v / v) of aqueous solution of formic acid (Milli-Q plus water adjusted to a pH of 3 with formic acid (98-100% ), reactive ACS ex Riedel-de Haén). • Sample temperature: 5o C. • Column temperature: 25 ° C. • Degacification: Continuous • Samples prepared by dilution 1: 1 (v / v) with acetonitrile and then filtered before analysis (syringe filters PVDF 0.45 μM) In order to determine the accuracy of the masses of components 1 and 2, a decolonized candy is injected into an LC-electroroated-ToF-MS (positive mode) using an analytical column based on amines. A solution of 70 mg / L of polyalanine in methanol is used as the "lock ass" (the internal calibrant). The elemental composition for both compounds is found to be C12H1N207 (= (M + H) +).

Data 2, 6-deoxy fructosazine 1- [6- (2,3, -trihydroxy-butyl) -pyrazin-2-yl] -butane-1,2,3,4-tetraol: Found mass: 305.1346 Calculated mass: 305.1349 mass: 1.3 ppm Data 2, 5-deoxy fructosazine 1- [5- (2, 3, 4-trihydroxy-butyl) -pyrazin-2-yl] -butane-1, 2,3, 4-tetraol: Mass found : 305.1346 Calculated mass: 305.1349? Mass: -0.8 ppm Example 3 The light stabilizing properties of a candy-derived composition according to the invention are evaluated by adding the stabilizing composition to the light described in Example 1 to pinesner Heineken® (The Netherlands) in doses of 0.5, 1.0 and 2.0 g / L / dry weight) the composition is added to fresh beer, which is then bottled in a 300 L green glass bottle (Heineken® export, BSN or bottle Rexam 35.5 EB-5 GR). The bottling takes place in such a way that the entrapment of atmospheric oxygen in the beer and the upper space is minimized. The bottles containing the light stabilizing composition in the indicated amounts as well as a bottle with a control sample were exposed to simulated sunlight by a xenon lamp.

(Atlas Material Testing Technology). The dose of light is 2700 KJ / m2 for 60 minutes. Additionally, samples containing 1.0 g / L of stabilizing composition were illuminated under the same conditions for 2.8 and even 24 hours . The concentration of MBT in the samples can be adequately determined by the method described by Hughes et al. (Hughes P.S., Burke S. and Meacha A. E. (1997) "Aspects of the lightstruck character of beer." Institute of Brewing, Proceedings of the 6th Central and South Africa Section, pp. 123-128). Analysis of the samples mentioned above showed that the MBT concentration in the samples containing the light stabilizing composition are significantly lower than the MBT concentration found in the control sample. 0 1 13 2 2.5 Dose of decolorised candy (Beer A = 8 hrs, * = 24 hrs of illumination The previous graph also shows that the effectiveness of the stabilizing composition of the current light increases with exposure to light (see% of sample reduction of 1.0 g / L as a function of the time of exposure to light.) The effect of the stabilizing composition according to Example 1 on the color of the beer samples mentioned above is determined by measuring the EBC color value. and the absorption ratio A28o / 56o using the method described hereinabove, In addition, the parameters of the sample were analyzed for beer samples containing the caramel starting material (original candy) of Example 1 in exchange for the treated candy ( bleached) The following results were obtained: Color in EBC (430 nm) * The difference between the beers is due to the difference of batch to batch, Absorption Rate A280 / 56o Candy A: Candy Color No. 300 ex D: D Williamson Candy C: Candy Color No. 310 ex D: D Williamson Caramel B: Typo D35 ex Devolver S.A.-N.V.

Example 5 The absorption characteristics of the light stabilizer composition described in Example 1 are compared with those of the two constituents (2,5- and 2,6) deoxyfructosazine) which is judged to be largely responsible for the UV absorption properties of said composition of about 280 nm (see Example 2). Samples were prepared as follows: An amount of material equivalent to 100 mg of solids was transferred into a 100 L volumetric flask with the aid of water, followed by dilution to volume stirring and centrifugation if the solution is cloudy. Subsequently, a 5.0 mL portion of clear solution is pipetted into a volumetric 100 L flask, diluted to volume with water, and shaken. The absorbance of the samples thus prepared was measured in a 1 cm quartz cell at 280 nm with a suitable spectrophotometer which was previously standardized using water as reference. A suitable spectrophotometer is one equipped with a monochromator to provide a bandwidth of 2 nm or less and of such quality that the characteristics of resistance to light is 0.5% or less. The absorption curves for the 2,6-deoxyfructosezine, 2, 5-deoxyfructosazine and decolorized caramel samples were derated as follows. The spectrum was normalized at the highest absorption in the 250-300 nm area (Figures). From the results obtained in Example 2 and the UV absorption data it can be calculated that the aforementioned deoxyfructosazines account for about 40% of the UV absorption at 280 nm in this specific decolorized candy. 200 Wavelength 300 200 300 400 500 600 Wavelength Example 6 Milk is known to develop unwanted taste changes when exposed to light, particularly the sun. As a result of such exposure the milk lipid oxidation products such as pentanal and hexanal, and dimethylsulfide are formed. The experiments are conducted to determine the effect of the light stabilizer compositions according to the invention on development of light induced taste loss in milk. Three samples of 14 L of milk are prepared in duplicate in 20 mL of SPME (micro phase solid phase extraction) bottles (flat bottom) (23mm x 75mm) bottle with top space with silicone closure linear PTFE (cat. No. 27199 and 27300) ex Supelco®) in a glove box in accordance with a carbon dioxide atmosphere and hermetically sealed. Sample A and C: Addition without milk Sample B: Milk containing a g / L of the light stabilizing composition described in Example 1. Sample A is wrapped in aluminum foil and placed in a sun box together with the Other samples are illuminated for 30 minutes with a Xenon lamp used in Example 3. The applied light dose was 1350 kj / m2. After illumination, the samples were analyzed by SPME-GC-MS. The results obtained show that all milk samples contain dimethylsulfide. In both examples B and C the concentration of dimethylsulfide was reduced after illumination and comparison of samples A and a significant increase was observed in the concentration of dimethylsulfide. The observed increase in the dimethylsulfide content of sample C was considerably greater than that of sample B. Dimethylsulfide is particularly an inflatable substance with an extremely strong odor.

Example 7 The experiments were carried out to determine the light stabilizing properties of fructosazine in beer.

MBT reduction by synthetic 2, 5-deoxyfructosazine 2, 5-deoxyfructosazine, synthesized from glucosaline, was dissolved in Heineken ® lager beer (0.5 g / L) and illuminated for 12 min. In clear glass jars (40 mL (28 x 98 mm) with screw cap open top (phenolic cover, PTFE / silicone septum), cat. No. 27089-U ex Supelco®).

All the samples accompanied by the appropriate targets.

Samples were analyzed on MBT formation. It was found that the addition of 2,5-deoxyfructosazine in an amount of 0.5 g / L produced a 70% reduction in MBT formation.

MBT reduction by 2,6- and 2, 5-deoxifructosázinas isolated. 2,6- and 2,5-Deoxifructosazine from decolorized caramel were isolated by preparative liquid chromatography in a Delta 600 Waters® semi-preparative HPLC system with a Waters® Diode assay detector 996, scanning between 210-40 nm. Column details: The ES column Prevail Carbohydrate (9μm, 300 x 20mm) Alltech® (cat no: 35215) mobile phase composition: 75% acetonitrile (Sigma-Aldrich®, cat no: 34998), 25% aqueous solution of formic acid (Milli-Q plus water adjusted to pH 3.0 with formic acid (98-100%), reagent ACS ex Riedel-de Haén) which is isocratic at a flow rate of 10 ml / min (40 minutes of race time). The temperature of the sample: 25a C. Column temperature 25a C. The samples were prepared by 1: 1 (v / v) dilution of the decolorized caramel fermented with acetonitrile followed by filtration (0.45 μM PVDF syringe filters) before analysis. Fractions were collected subject to solvent evaporation (rotary evaporator) and freeze-dried, yielding a 7.5% fraction containing 2,6-deoxyfructosazine and a 4% fraction containing 2,5-deoxyfructosazine. The isolated fractions contain only very minor concentrations of contaminants. Both isolates were dosed to Heineken® beers at 250 mg / L in clear glass jars and illuminated for 12 min. It was found that both products reduce MBT training by about 60%.

MBT reduction by synthetic 2, 5-fructosazine 2, 5 fructosazine ex Sigma-Aldrich was added to beer Heineken® in a concentration of 0.5 g / L. Samples were illuminated in clear glass jars for 12 min. The addition of fructosazine was found to result in a reduction in MBT formation of about 70%.

Example 8 The cation exchange material (Sigma-Aldrich, Dowex® 50WX4-400 strong cation exchange) was brought into the H + form with 1M aqueous HCl solution and washed vigorously with distilled water until the rinses were neutral. To 10 mL solutions containing 5 g of decolorized freeze-dried caramel, prepared according to Example 1, 0, 0.5, 1.0, 2.0 and 4 grams of cation exchange material was added. These mixtures were stirred overnight and filtered. The filtrate was dried by freezing and the dried solid material was added at one g / L to 300 g of Heineken beer in Heineken green bottles and illuminated for 60 min. The EBC color value of the beer samples is determined as well as the reduction in MBT content versus the control sample, which uses MBT analysis described in Example 3.

The results obtained are presented in the following graphs. 0 1 2 3 4 6 Cation exchange dose Cation exchange dose (g / L) 1 2 3 .4 5 Cation exchange rate These results illustrate that the cation exchange material can be used to discolour candy (additionally), while retaining a large part of the UV absorption capacity.

Claims (36)

NOVELTY OF THE INVENTION Having described the invention as above, property is claimed as contained in the following: CLAIMS

1. A composition comprising caramelized carbohydrate, such a composition, when dissolved in water in a dry solid content of 0.1% by weight exhibits: i. an absorption at 280 nm (A280) exceeding 0.01, preferably exceeding 0.05; and ii. an absorption ratio A80 / 56o of at least 200, preferably at least 250.

2. The composition according to claim 1, wherein the composition contains at least 10% caramelized carbohydrate by weight of dry solids.

The composition according to claim 1 or 2, wherein the composition contains at least 0.5%, preferably at least 1.0%, of N-heterocyclic substances.

4. The composition according to any one of claims 1-3, wherein the composition contains at least 0.5%, preferably at least 1% by weight of dry matter, of pyrazine derivatives according to Formula (I). ): Wherein R3-R4 independently represent hydrogen; a hydroxyhydrocarbyl residue or an ester of a hydroxyhydrocarbyl residue; or an ether of a hydroxyhydrocarbyl residue; and at least one of R? -R4 is a hydroxyhydrocarbyl residue or an ester or ether thereof.

5. The composition according to claim 4, wherein the hydroxyhydrocarbyl residue comprises 1-10 carbon atoms.

6. The composition according to claim 4 or 5, wherein the pyrazine derivative contains at least two hydroxyhydrocarbyl residues.

The composition according to any one of the preceding claims, wherein the composition contains at least 0.1%, preferably at least 0.3%, fructosazine selected from the group consisting of 2,5-deoxyfructosazine, 2, 6-deoxyfructosazine, 2,5-fructosazine, 2,6-fructosazine and combinations of these by dry matter weight.

The composition according to any one of the preceding claims, wherein the composition is essentially completely soluble in water.

9. The composition according to any one of the preceding claims, wherein the composition contains less than 30%, by weight of dry matter, of components having a molecular weight in excess of 30 kDa, particularly in excess of 5 kDa.

The composition according to any one of the preceding claims, wherein the color intensity of the composition at 610 nm does not exceed 0.024, preferably does not exceed 0.01.

The composition according to any one of the preceding claims, wherein the solids content of the composition is at least 10% by weight, preferably at least 20% by weight, more preferably at least 30% by weight.

12. The composition according to any one of the preceding claims, wherein the content of Total nitrogen of the composition, as determined by the Determination of Nitrogen (Kjeldahl Method), Method II (FNP 5), is less than 20%, by dry matter weight, preferably within the range of 0.1 to 15%, by weight of dry matter.

13. Use of a composition according to any one of claims 1-12 as an additive to prevent or reduce flavor changes induced by light in beverages or food products.

14. Use according to claim 13, wherein the composition is introduced into the beverage or food product in an amount between 0.01 and 1% by weight, preferably between 0.02 and 0.3% by weight, calculated on the basis of the amount of dry matter introduced.

15. Use according to claim 13 or 14, wherein the composition is introduced into a beverage bottle, preferably into a green, light or blue glass beverage bottle.

16. Use according to claim any of claims 13-15, to avoid or reduce flavor changes induced by light in beer, more preferably in beer exhibiting an EBC cor value of less than 25, preferably less than 15.

17. A method for manufacturing a beverage or a food product that is resistant to light-induced taste changes, said method comprises introducing into said beverage or food product a composition according to any one of claims 1-12.

18. The method according to claim 17, wherein the composition is introduced into the beverage or food product in an amount of between 0.01 and 1% by weight, preferably between 0.02 and 0.3% by weight. weight, calculated on the basis of the amount of dry matter introduced. 1 .

The method according to claim 17 or 18, wherein the composition is introduced into a beverage bottle, preferably into a green, light or blue glass beverage bottle.

The method according to claim 17-19, which comprises introducing the composition into the beer, more preferably into a beer exhibiting an EBC color value of less than 25, preferably less than 15.

21. A process for the manufacture of a composition that can be suitably used as an additive to improve the stability of beverages or food products against light-induced taste changes, said process comprises the steps of: • Providing a caramelized food product; • Discolor the food product in such a way that it increases its A28o / 56? for at least 100%.

22. Process according to claim 21, wherein the food product is subject to a filtration step.

23. Process according to claim 21 or 22, wherein the food product contains at least 50% by weight of dry matter of beer adjuvants, including at least 5% of caramel by weight of dry matter.

24. Process according to claim 23, wherein the food product contains at least 10%, preferably at least 30% of caramel by weight of dry matter.

Process according to claim 24, wherein the candy is ammonium caramel, ammonium sulfite caramel or a combination thereof.

Process according to any one of claims 21-25, wherein the color intensity of the food product at 610 nm exceeds 0.01, preferably exceeds 0.024.

Process according to any one of claims 21-26, wherein the color intensity of the food product is reduced by at least a factor of 10 as a result of the discoloration.

Process according to any one of claims 21-27, wherein the yield of the process is in the range of 5-90%, preferably in the range of 10-80%.

29. A beverage or food product that is resistant to light-induced taste changes, wherein the beverage or food product is obtained by a method according to any one of claims 17-20.

30. A hop-containing beverage that is resistant to light-induced flavor changes, said beverage is characterized by an EBC color value of less than 25, preferably less than 15, and a content of pyrazine derivatives as defined in claim 4, expressed in mg / kg, which exceeds the EBC color value by 0.1.

The beverage according to claim 30, wherein the beverage content is at least 0.5 mg / kg, preferably at least 1 mg / kg of the piperazine derivatives as defined in claim 4.

32. The beverage according to claim 31, wherein the hydroxycarbyl residue comprises 1-10 carbon atoms.

33. The beverage according to claim 31 or 32, wherein the hydroxyhydrocarbyl residue comprises at least two hydroxyl groups.

34. The beverage according to any one of claims 31-33, wherein the pyrazine derivative contains at least two hydroxyhydrocarbyl residues.

35. The beverage according to any one of claims 31-34, wherein the beverage contains at least 0.5 mg / kg, preferably at least 1 mg / kg of a fructosazine selected from the group consisting of 2.5- »* Deoxifructosazine, 2,6-deoxyfructosazine, 2,5-fructosazine, 2,6-fructosezine and combinations of these.

36. The beverage according to any one of claims 29-35, wherein said beverage is bottled 5 in green, light or blue glass.