US20180098558A1 - Shelf-stable, preservative-free liquid beverage enhancer products - Google Patents
Shelf-stable, preservative-free liquid beverage enhancer products Download PDFInfo
- Publication number
- US20180098558A1 US20180098558A1 US15/837,851 US201715837851A US2018098558A1 US 20180098558 A1 US20180098558 A1 US 20180098558A1 US 201715837851 A US201715837851 A US 201715837851A US 2018098558 A1 US2018098558 A1 US 2018098558A1
- Authority
- US
- United States
- Prior art keywords
- liquid beverage
- milk
- coffee
- enhancer product
- beverage enhancer
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
- 235000013361 beverage Nutrition 0.000 title claims abstract description 166
- 239000007788 liquid Substances 0.000 title claims abstract description 166
- 239000003623 enhancer Substances 0.000 title claims abstract description 153
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 99
- 239000008267 milk Substances 0.000 claims abstract description 79
- 235000013336 milk Nutrition 0.000 claims abstract description 78
- 210000004080 milk Anatomy 0.000 claims abstract description 78
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims abstract description 75
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 68
- 239000000796 flavoring agent Substances 0.000 claims abstract description 67
- 235000019634 flavors Nutrition 0.000 claims abstract description 67
- 235000016213 coffee Nutrition 0.000 claims abstract description 34
- 235000013353 coffee beverage Nutrition 0.000 claims abstract description 34
- 239000002904 solvent Substances 0.000 claims abstract description 28
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 27
- 235000000346 sugar Nutrition 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 24
- 239000003755 preservative agent Substances 0.000 claims abstract description 24
- 239000003906 humectant Substances 0.000 claims abstract description 22
- 235000019441 ethanol Nutrition 0.000 claims abstract description 17
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000002253 acid Substances 0.000 claims abstract description 13
- 235000010234 sodium benzoate Nutrition 0.000 claims abstract description 13
- 239000004299 sodium benzoate Substances 0.000 claims abstract description 13
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims abstract description 12
- 230000002708 enhancing effect Effects 0.000 claims abstract description 11
- 239000008123 high-intensity sweetener Substances 0.000 claims abstract description 11
- 235000013615 non-nutritive sweetener Nutrition 0.000 claims abstract description 11
- 150000008163 sugars Chemical class 0.000 claims abstract description 11
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 9
- 239000003086 colorant Substances 0.000 claims abstract description 9
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 9
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 9
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 9
- ULWHHBHJGPPBCO-UHFFFAOYSA-N propane-1,1-diol Chemical compound CCC(O)O ULWHHBHJGPPBCO-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000000047 product Substances 0.000 claims description 120
- 230000000694 effects Effects 0.000 claims description 35
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 30
- 235000011187 glycerol Nutrition 0.000 claims description 22
- 239000004615 ingredient Substances 0.000 claims description 18
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 15
- 235000013305 food Nutrition 0.000 claims description 11
- 108090000623 proteins and genes Proteins 0.000 claims description 10
- 102000004169 proteins and genes Human genes 0.000 claims description 10
- 239000001509 sodium citrate Substances 0.000 claims description 8
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 8
- -1 biologics Substances 0.000 claims description 7
- 239000003814 drug Substances 0.000 claims description 7
- 238000012545 processing Methods 0.000 claims description 7
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 6
- 239000004376 Sucralose Substances 0.000 claims description 6
- 229930003268 Vitamin C Natural products 0.000 claims description 6
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 6
- 229960004998 acesulfame potassium Drugs 0.000 claims description 6
- 239000000619 acesulfame-K Substances 0.000 claims description 6
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 235000019408 sucralose Nutrition 0.000 claims description 6
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 6
- 235000019154 vitamin C Nutrition 0.000 claims description 6
- 239000011718 vitamin C Substances 0.000 claims description 6
- 239000003792 electrolyte Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 4
- JBYXPOFIGCOSSB-GOJKSUSPSA-N 9-cis,11-trans-octadecadienoic acid Chemical compound CCCCCC\C=C\C=C/CCCCCCCC(O)=O JBYXPOFIGCOSSB-GOJKSUSPSA-N 0.000 claims description 4
- DATAGRPVKZEWHA-YFKPBYRVSA-N N(5)-ethyl-L-glutamine Chemical compound CCNC(=O)CC[C@H]([NH3+])C([O-])=O DATAGRPVKZEWHA-YFKPBYRVSA-N 0.000 claims description 4
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 claims description 4
- MBMBGCFOFBJSGT-KUBAVDMBSA-N all-cis-docosa-4,7,10,13,16,19-hexaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCC(O)=O MBMBGCFOFBJSGT-KUBAVDMBSA-N 0.000 claims description 4
- 235000008504 concentrate Nutrition 0.000 claims description 4
- 229940108924 conjugated linoleic acid Drugs 0.000 claims description 4
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 claims description 4
- 230000002335 preservative effect Effects 0.000 claims description 4
- 235000019640 taste Nutrition 0.000 claims description 4
- 235000015192 vegetable juice Nutrition 0.000 claims description 4
- 229930003231 vitamin Natural products 0.000 claims description 4
- 235000013343 vitamin Nutrition 0.000 claims description 4
- 239000011782 vitamin Substances 0.000 claims description 4
- 229940088594 vitamin Drugs 0.000 claims description 4
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 claims description 3
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 claims description 3
- 229960001948 caffeine Drugs 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 3
- 235000013384 milk substitute Nutrition 0.000 claims description 3
- 238000003672 processing method Methods 0.000 claims description 3
- 239000011715 vitamin B12 Substances 0.000 claims description 3
- 239000011726 vitamin B6 Substances 0.000 claims description 3
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 claims description 2
- PHIQHXFUZVPYII-ZCFIWIBFSA-N (R)-carnitine Chemical compound C[N+](C)(C)C[C@H](O)CC([O-])=O PHIQHXFUZVPYII-ZCFIWIBFSA-N 0.000 claims description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 claims description 2
- MSWZFWKMSRAUBD-IVMDWMLBSA-N 2-amino-2-deoxy-D-glucopyranose Chemical compound N[C@H]1C(O)O[C@H](CO)[C@@H](O)[C@@H]1O MSWZFWKMSRAUBD-IVMDWMLBSA-N 0.000 claims description 2
- 108010087765 Antipain Proteins 0.000 claims description 2
- 240000003538 Chamaemelum nobile Species 0.000 claims description 2
- 235000007866 Chamaemelum nobile Nutrition 0.000 claims description 2
- 229920002567 Chondroitin Polymers 0.000 claims description 2
- 235000021559 Fruit Juice Concentrate Nutrition 0.000 claims description 2
- DATAGRPVKZEWHA-UHFFFAOYSA-N L-gamma-glutamyl-n-ethylamine Natural products CCNC(=O)CCC(N)C(O)=O DATAGRPVKZEWHA-UHFFFAOYSA-N 0.000 claims description 2
- 235000007232 Matricaria chamomilla Nutrition 0.000 claims description 2
- YJPIGAIKUZMOQA-UHFFFAOYSA-N Melatonin Natural products COC1=CC=C2N(C(C)=O)C=C(CCN)C2=C1 YJPIGAIKUZMOQA-UHFFFAOYSA-N 0.000 claims description 2
- 239000000866 Neuromuscular Agent Substances 0.000 claims description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 claims description 2
- 240000003444 Paullinia cupana Species 0.000 claims description 2
- 235000000556 Paullinia cupana Nutrition 0.000 claims description 2
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 claims description 2
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 claims description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 claims description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 claims description 2
- 229930003316 Vitamin D Natural products 0.000 claims description 2
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 claims description 2
- 229930003427 Vitamin E Natural products 0.000 claims description 2
- 229930003448 Vitamin K Natural products 0.000 claims description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 claims description 2
- 239000002260 anti-inflammatory agent Substances 0.000 claims description 2
- 229940121363 anti-inflammatory agent Drugs 0.000 claims description 2
- 229960005475 antiinfective agent Drugs 0.000 claims description 2
- 239000004599 antimicrobial Substances 0.000 claims description 2
- 239000002246 antineoplastic agent Substances 0.000 claims description 2
- SDNYTAYICBFYFH-TUFLPTIASA-N antipain Chemical compound NC(N)=NCCC[C@@H](C=O)NC(=O)[C@H](C(C)C)NC(=O)[C@H](CCCN=C(N)N)NC(=O)N[C@H](C(O)=O)CC1=CC=CC=C1 SDNYTAYICBFYFH-TUFLPTIASA-N 0.000 claims description 2
- MSWZFWKMSRAUBD-UHFFFAOYSA-N beta-D-galactosamine Natural products NC1C(O)OC(CO)C(O)C1O MSWZFWKMSRAUBD-UHFFFAOYSA-N 0.000 claims description 2
- 229960000074 biopharmaceutical Drugs 0.000 claims description 2
- 239000008280 blood Substances 0.000 claims description 2
- 210000004369 blood Anatomy 0.000 claims description 2
- 235000012970 cakes Nutrition 0.000 claims description 2
- 239000003576 central nervous system agent Substances 0.000 claims description 2
- 229940125693 central nervous system agent Drugs 0.000 claims description 2
- 235000013351 cheese Nutrition 0.000 claims description 2
- DLGJWSVWTWEWBJ-HGGSSLSASA-N chondroitin Chemical compound CC(O)=N[C@@H]1[C@H](O)O[C@H](CO)[C@H](O)[C@@H]1OC1[C@H](O)[C@H](O)C=C(C(O)=O)O1 DLGJWSVWTWEWBJ-HGGSSLSASA-N 0.000 claims description 2
- 239000006071 cream Substances 0.000 claims description 2
- 206010012601 diabetes mellitus Diseases 0.000 claims description 2
- 235000015872 dietary supplement Nutrition 0.000 claims description 2
- 229940079593 drug Drugs 0.000 claims description 2
- 235000015203 fruit juice Nutrition 0.000 claims description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 2
- 239000004083 gastrointestinal agent Substances 0.000 claims description 2
- 229940125695 gastrointestinal agent Drugs 0.000 claims description 2
- 229940125696 genitourinary agent Drugs 0.000 claims description 2
- 229960002442 glucosamine Drugs 0.000 claims description 2
- 229940088597 hormone Drugs 0.000 claims description 2
- 239000005556 hormone Substances 0.000 claims description 2
- 235000015243 ice cream Nutrition 0.000 claims description 2
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 claims description 2
- DRLFMBDRBRZALE-UHFFFAOYSA-N melatonin Chemical compound COC1=CC=C2NC=C(CCNC(C)=O)C2=C1 DRLFMBDRBRZALE-UHFFFAOYSA-N 0.000 claims description 2
- 229960003987 melatonin Drugs 0.000 claims description 2
- 239000004081 narcotic agent Substances 0.000 claims description 2
- 235000020660 omega-3 fatty acid Nutrition 0.000 claims description 2
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 claims description 2
- ZUFQODAHGAHPFQ-UHFFFAOYSA-N pyridoxine hydrochloride Chemical compound Cl.CC1=NC=C(CO)C(CO)=C1O ZUFQODAHGAHPFQ-UHFFFAOYSA-N 0.000 claims description 2
- 235000005875 quercetin Nutrition 0.000 claims description 2
- 229960001285 quercetin Drugs 0.000 claims description 2
- 230000000241 respiratory effect Effects 0.000 claims description 2
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 claims description 2
- 238000011282 treatment Methods 0.000 claims description 2
- 235000019155 vitamin A Nutrition 0.000 claims description 2
- 239000011719 vitamin A Substances 0.000 claims description 2
- 239000011691 vitamin B1 Substances 0.000 claims description 2
- 239000011716 vitamin B2 Substances 0.000 claims description 2
- 239000011708 vitamin B3 Substances 0.000 claims description 2
- 239000011675 vitamin B5 Substances 0.000 claims description 2
- 235000019166 vitamin D Nutrition 0.000 claims description 2
- 239000011710 vitamin D Substances 0.000 claims description 2
- 150000003710 vitamin D derivatives Chemical class 0.000 claims description 2
- 235000019165 vitamin E Nutrition 0.000 claims description 2
- 239000011709 vitamin E Substances 0.000 claims description 2
- 229940046009 vitamin E Drugs 0.000 claims description 2
- 235000019168 vitamin K Nutrition 0.000 claims description 2
- 239000011712 vitamin K Substances 0.000 claims description 2
- 150000003721 vitamin K derivatives Chemical class 0.000 claims description 2
- 229940045997 vitamin a Drugs 0.000 claims description 2
- 229940046008 vitamin d Drugs 0.000 claims description 2
- 229940046010 vitamin k Drugs 0.000 claims description 2
- 239000008256 whipped cream Substances 0.000 claims description 2
- 235000013618 yogurt Nutrition 0.000 claims description 2
- FDJOLVPMNUYSCM-WZHZPDAFSA-L cobalt(3+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+3].N#[C-].N([C@@H]([C@]1(C)[N-]\C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C(\C)/C1=N/C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C\C1=N\C([C@H](C1(C)C)CCC(N)=O)=C/1C)[C@@H]2CC(N)=O)=C\1[C@]2(C)CCC(=O)NC[C@@H](C)OP([O-])(=O)O[C@H]1[C@@H](O)[C@@H](N2C3=CC(C)=C(C)C=C3N=C2)O[C@@H]1CO FDJOLVPMNUYSCM-WZHZPDAFSA-L 0.000 claims 1
- 239000000203 mixture Substances 0.000 description 19
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 12
- 238000012360 testing method Methods 0.000 description 11
- 238000009472 formulation Methods 0.000 description 10
- 238000011081 inoculation Methods 0.000 description 8
- 244000005700 microbiome Species 0.000 description 7
- 230000008569 process Effects 0.000 description 7
- 235000016623 Fragaria vesca Nutrition 0.000 description 6
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 6
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 6
- 244000269722 Thea sinensis Species 0.000 description 6
- 235000019219 chocolate Nutrition 0.000 description 6
- 235000003599 food sweetener Nutrition 0.000 description 6
- 230000002906 microbiologic effect Effects 0.000 description 6
- 239000003765 sweetening agent Substances 0.000 description 6
- 235000013616 tea Nutrition 0.000 description 6
- 108010011756 Milk Proteins Proteins 0.000 description 5
- 108010073771 Soybean Proteins Proteins 0.000 description 5
- 244000228451 Stevia rebaudiana Species 0.000 description 5
- 150000001298 alcohols Chemical class 0.000 description 5
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 5
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 5
- 229940001941 soy protein Drugs 0.000 description 5
- 240000004784 Cymbopogon citratus Species 0.000 description 4
- 235000017897 Cymbopogon citratus Nutrition 0.000 description 4
- 241001409321 Siraitia grosvenorii Species 0.000 description 4
- 235000013365 dairy product Nutrition 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 235000020143 strawberry milk drink Nutrition 0.000 description 4
- 244000307700 Fragaria vesca Species 0.000 description 3
- 240000009088 Fragaria x ananassa Species 0.000 description 3
- 235000006679 Mentha X verticillata Nutrition 0.000 description 3
- 235000002899 Mentha suaveolens Nutrition 0.000 description 3
- 235000001636 Mentha x rotundifolia Nutrition 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 235000019534 high fructose corn syrup Nutrition 0.000 description 3
- 230000001965 increasing effect Effects 0.000 description 3
- 235000021475 low acid canned food Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 229930014626 natural product Natural products 0.000 description 3
- 235000013772 propylene glycol Nutrition 0.000 description 3
- 239000003381 stabilizer Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 230000003442 weekly effect Effects 0.000 description 3
- 241001331781 Aspergillus brasiliensis Species 0.000 description 2
- 239000005711 Benzoic acid Substances 0.000 description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 2
- 241000588724 Escherichia coli Species 0.000 description 2
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 244000199866 Lactobacillus casei Species 0.000 description 2
- 235000013958 Lactobacillus casei Nutrition 0.000 description 2
- 241001223091 Penicillium corylophilum Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 241000235029 Zygosaccharomyces bailii Species 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 235000013334 alcoholic beverage Nutrition 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 230000000721 bacterilogical effect Effects 0.000 description 2
- 235000010233 benzoic acid Nutrition 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 230000033228 biological regulation Effects 0.000 description 2
- AGVAZMGAQJOSFJ-WZHZPDAFSA-M cobalt(2+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+2].N#[C-].[N-]([C@@H]1[C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@@H](C)OP(O)(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O AGVAZMGAQJOSFJ-WZHZPDAFSA-M 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 229940017800 lactobacillus casei Drugs 0.000 description 2
- 239000000845 maltitol Substances 0.000 description 2
- 235000010449 maltitol Nutrition 0.000 description 2
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 2
- 229940035436 maltitol Drugs 0.000 description 2
- 238000011169 microbiological contamination Methods 0.000 description 2
- 239000008239 natural water Substances 0.000 description 2
- 229940021182 non-steroidal anti-inflammatory drug Drugs 0.000 description 2
- 239000001508 potassium citrate Substances 0.000 description 2
- 229960002635 potassium citrate Drugs 0.000 description 2
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 description 2
- 235000011082 potassium citrates Nutrition 0.000 description 2
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 235000014214 soft drink Nutrition 0.000 description 2
- 239000000600 sorbitol Substances 0.000 description 2
- 235000010356 sorbitol Nutrition 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 230000004083 survival effect Effects 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 2
- 239000001974 tryptic soy broth Substances 0.000 description 2
- 108010050327 trypticase-soy broth Proteins 0.000 description 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 240000004246 Agave americana Species 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical compound OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 241000193468 Clostridium perfringens Species 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- 239000000940 FEMA 2235 Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229940121710 HMGCoA reductase inhibitor Drugs 0.000 description 1
- HEFNNWSXXWATRW-UHFFFAOYSA-N Ibuprofen Chemical compound CC(C)CC1=CC=C(C(C)C(O)=O)C=C1 HEFNNWSXXWATRW-UHFFFAOYSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- DFPAKSUCGFBDDF-UHFFFAOYSA-N Nicotinamide Chemical compound NC(=O)C1=CC=CN=C1 DFPAKSUCGFBDDF-UHFFFAOYSA-N 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-L Phosphate ion(2-) Chemical compound OP([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-L 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 244000263375 Vanilla tahitensis Species 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 229930003779 Vitamin B12 Natural products 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 235000020194 almond milk Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- 239000012736 aqueous medium Substances 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229940050390 benzoate Drugs 0.000 description 1
- 239000000872 buffer Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 239000008370 chocolate flavor Substances 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 235000021443 coca cola Nutrition 0.000 description 1
- 235000020197 coconut milk Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000001647 drug administration Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000021554 flavoured beverage Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 229940094952 green tea extract Drugs 0.000 description 1
- 235000020688 green tea extract Nutrition 0.000 description 1
- 231100000003 human carcinogen Toxicity 0.000 description 1
- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 description 1
- TUJKJAMUKRIRHC-UHFFFAOYSA-N hydroxyl Chemical compound [OH] TUJKJAMUKRIRHC-UHFFFAOYSA-N 0.000 description 1
- 239000002471 hydroxymethylglutaryl coenzyme A reductase inhibitor Substances 0.000 description 1
- 229960001680 ibuprofen Drugs 0.000 description 1
- 230000003116 impacting effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 230000036512 infertility Effects 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 239000002655 kraft paper Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000020166 milkshake Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000021096 natural sweeteners Nutrition 0.000 description 1
- 229960003966 nicotinamide Drugs 0.000 description 1
- 239000011570 nicotinamide Substances 0.000 description 1
- 235000005152 nicotinamide Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 238000005191 phase separation Methods 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 229920005862 polyol Polymers 0.000 description 1
- 150000003077 polyols Chemical class 0.000 description 1
- 235000007686 potassium Nutrition 0.000 description 1
- 229960003975 potassium Drugs 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
- 235000010235 potassium benzoate Nutrition 0.000 description 1
- 239000004300 potassium benzoate Substances 0.000 description 1
- 229940103091 potassium benzoate Drugs 0.000 description 1
- 229910000160 potassium phosphate Inorganic materials 0.000 description 1
- 235000011009 potassium phosphates Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 229940002612 prodrug Drugs 0.000 description 1
- 239000000651 prodrug Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- QQONPFPTGQHPMA-UHFFFAOYSA-N propylene Natural products CC=C QQONPFPTGQHPMA-UHFFFAOYSA-N 0.000 description 1
- 125000004805 propylene group Chemical group [H]C([H])([H])C([H])([*:1])C([H])([H])[*:2] 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- 238000007348 radical reaction Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 235000020195 rice milk Nutrition 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000013570 smoothie Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000011083 sodium citrates Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000013517 stratification Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 238000009827 uniform distribution Methods 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 235000019163 vitamin B12 Nutrition 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
- 235000020795 whole food diet Nutrition 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- 235000008924 yoghurt drink Nutrition 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/58—Colouring agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/04—Colour
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/15—Flavour affecting agent
Definitions
- the present invention relates to formulations of highly concentrated liquid flavor, sweetener, and color solutions that are added to a beverage in order to improve its flavor and color (i.e., liquid beverage enhancers). More specifically, the present invention relates to liquid beverage enhancers that can be shelf-stable, natural, preservative-free, high pH and/or added to milk or other protein containing products.
- Liquid water enhancers are a new line of products started with the launch of Kraft MIO®. These products are highly concentrated flavor, acid, sweetener, and color solutions that are added to water in very small amounts to enhance its flavor and color. For most products in the category, the serving size is 2 mL of liquid water enhancer per 8 fluid ounces of water.
- the MIO® (Kraft) line of products are the most recognizable brand in the liquid water enhancer segment. The user squeezes the MIO® liquid directly into water to enhance the flavor and color.
- MIO FIT® which adds caffeine
- MIO SPORT® which adds electrolytes and B vitamins.
- Other liquid water enhancers include STUR® (Dyla) and Dasani DROPSTM (Coca-Cola).
- liquid beverage enhancers may not work in beverages other than water due to the physical properties of the liquids.
- typical liquid water enhancer products are formulated at a low pH (less than pH 3) with added preservatives in order to ensure microbiological stability.
- This preservation system does not work for a liquid beverage enhancer intended to be added to milk because the high levels of acid will cause the milk to curdle, resulting in an unpleasant consumer experience and an uneven distribution of flavor and color. Slightly reduced curdling could be achieved by a significant reduction in the amount of liquid beverage enhancer added to the milk, but that would result in significantly reduced flavor and color impact.
- Preserving a liquid beverage enhancer via low pH and use of conventional preservatives is undesirable because many consumers have a negative perception of these ingredients.
- conventional preservatives i.e. sodium benzoate, potassium sorbate, etc
- the use of preservatives also precludes one from labeling a product as “natural”, “all natural” or “organic”.
- Another disadvantage to preserving a liquid beverage enhancer via reduced pH (below 3.0) plus preservatives is that it is more difficult to deliver flavors that are better complemented by a less acidic media. For example, it would be difficult to deliver a great tasting chocolate flavor at such a low pH since acid is not very compatible with a true chocolate profile.
- An additional benefit to stabilizing a liquid beverage enhancer at a higher pH is that, in certain applications, it may not be desired to alter the pH of the finished beverage (beverage+liquid beverage enhancer). For example, it may be desired to add peach flavor to a tea without increasing the tartness or astringency. If a traditional, reduced pH plus preservative liquid beverage enhancer was used, this would not be possible.
- a method for preparing the drinks comprising at least one or more milk and/or soy proteins, which method comprises: a) mixing at least a portion of the milk and/or soy proteins and at least a portion of the stabilizers in an aqueous medium to obtain a mixture; b) setting the pH of the mixture to 3.5-4.4; c) homogenizing the mixture obtained in step b) to obtain a homogenate; d) setting the pH of the homogenate to 5.2-6.5; and e) mixing in the alcohol and optionally a residual portion of the milk and/or soy proteins and of the stabilizers during or after one or more of steps a)-d).
- VanDijk, et al. discloses a pre-mixed drink and not a beverage enhancer. VanDijk, et al. further does not disclose a beverage enhancer that has a water activity level below 0.85 and is preservative free.
- US Patent Application No. 2013/0316066 to Brown, et al. discloses concentrated liquid flavorings and methods of preparing flavored beverages using the concentrated liquid flavorings.
- the concentrated liquid flavorings can provide flavor to a beverage, such as coffee, tea, juice, milk, or other savory beverages.
- the concentrated liquid flavorings may be provided in a convenient, portable and dosable format that can be easily used by a consumer to provide the desired amount of flavor to a beverage.
- the concentrated liquid flavorings are shelf stable for prolonged storage times at ambient temperatures. Shelf stability is provided, at least in part, by acidic pH and/or reduced water activity (less than 0.84) to control microbial growth. 5 to 90% water can be included.
- Non-aqueous liquid such as propylene glycol, glycerol, or alcohol can be included below about 30%.
- Sodium citrate or other buffers can be used as well as citric acid.
- Flavors can be included at about 2 to 40 percent.
- Preservatives can be added if desired, but Brown, et al. states that they “. . . are generally not necessary for shelf stability due to the reduced water activity and/or reduced pH of the flavoring”. In order to affect water activity levels and maintain them below 0.84, Brown, et al. specifies the use of sweeteners at levels of “at least 40%” (paragraph [0020]) or an amount “effective to provide the flavoring with a sweetness of about 50 to 65 degrees Brix” (paragraph [0025]).
- Brown, et al. provides a list of suitable sweeteners including “fructose, glucose, sucrose, galactose, xylitol, mannitol, sorbitol, polyol, erithritol, maltitol, honey, high fructose corn syrup, the like and combinations thereof” (paragraph [0024]).
- This high amount of sweetener increases viscosity of the liquid flavoring, and for this reason particular attention is paid to the dispensing nozzle to provide a specific mass flow in Brown, et al. Brown, et al.
- non-water solvents with humectant properties such as propylene glycol, glycerol or other alcohols are the primary ingredient used to control water activity.
- non-aqueous liquids like propylene glycol, glycerol or other alcohols should not comprise more than 30% of the formula (paragraphs [0019], [0020], and [0028]).
- Brown, et al. also notes that “keeping the amount of non-aqueous liquids below about 30% can be beneficial to avoid contributing off flavor notes to the beverage” (paragraph [0028]). It would be advantageous to provide a liquid beverage enhancer that is shelf-stable and delivers sweetness, flavor and color to a beverage but does not require such high amounts of the sugars or other sweeteners identified in Brown, et al.
- liquid beverage enhancer that is compatible with beverages besides water, and does not require preservatives, low pH ( ⁇ 3), thermal processing, or high sugar levels in order to maintain commercial sterility.
- the present invention provides for a liquid beverage enhancer product for-milk or coffee, including a shelf-stable and physically stable, highly concentrated liquid flavor and color solution including at least 10% non-water solvents with humectant properties including propylene glycol and optionally a non-water solvent chosen from the group consisting of glycerol, ethanol, isopropyl alcohol, propanediol, and combinations thereof, 5-90% flavors and colors, 0-70% water, 0-30% high intensity sweeteners, 0-40% sugars, and 0-40% acid, wherein the liquid beverage enhancer product has a pH greater than 4.6 and is free of preservatives sodium benzoate and potassium sorbate.
- a shelf-stable and physically stable, highly concentrated liquid flavor and color solution including at least 10% non-water solvents with humectant properties including propylene glycol and optionally a non-water solvent chosen from the group consisting of glycerol, ethanol, isopropyl alcohol, propanediol, and combinations thereof,
- the present invention provides for a method of enhancing a beverage by adding a liquid beverage enhancer product including a shelf-stable highly concentrated liquid flavor and color solution having at least 10% non-water solvents with humectant properties including propylene glycol to a beverage, and enhancing the flavor and color of the beverage.
- the present invention also provides for a liquid beverage enhancer product for milk or coffee, including a shelf-stable and physically stable, highly concentrated liquid flavor and color solution including 20-60% propylene glycol, 0-30% flavors, 20-60% water, 0-5% acesulfame potassium, 0-10% sugars, 0-5% sucralose, 0-10% sodium citrate, and 0-5% citric acid, wherein the liquid beverage enhancer product has a pH greater than 5.0 and is free of preservatives sodium benzoate and potassium sorbate.
- FIG. 1 is a photograph of the liquid beverage enhancers
- FIG. 2 is a photograph of the liquid beverage enhancers mixed with milk that shows the uniform distribution of color and flavor without any curdling of proteins;
- FIG. 3A is a table of challenge study results for Strawberry Milk Enhancer and FIG. 3B is a table of water activity prior to inoculation, indicating that the liquid beverage enhancer is microbiologically stable;
- FIG. 4A is a table of challenge study results for Lemongrass Mint Tea Natural liquid beverage enhancer and FIG. 4B is a table of water activity prior to inoculation, indicating that this liquid beverage enhancer formula is microbiologically stable;
- FIG. 5A is a graph of water activity versus percent water by mass and FIG. 5B is a graph of water activity versus percent PG by mass.
- the present invention provides for liquid beverage enhancer products made shelf-stable by reducing water activity to a level that no longer sustains growth of most food spoilage microorganisms (yeasts, molds and bacteria) via inclusion of high levels of non-water solvents with humectant properties such as, but not limited to, propylene glycol, glycerol, ethanol, and other alcohols.
- humectant properties such as, but not limited to, propylene glycol, glycerol, ethanol, and other alcohols.
- the present invention enables multiple significant improvements to current liquid water enhancer products including shelf-stable liquid beverage enhancers with a high pH (greater than 4.6) that do not need to be pasteurized or otherwise processed, shelf-stable liquid beverage enhancers that can be free of traditional preservatives, and shelf-stable liquid beverage enhancers that are considered “natural”, “all-natural”, or “organic”.
- Liquid beverage enhancer products are highly concentrated liquid flavor and color solutions intended to be added to a beverage or other food products in small concentrations (0.1-10 mLs per 8-12 fl oz serving) for the purpose of improving its taste and appearance. Examples of these liquid beverage enhancers are generally shown in FIG. 1 in various colors.
- liquid beverage enhancers can add many different flavors to beverages, such as, but not limited to, confectionary flavors (chocolate, caramel), fruit flavors, tea, spice, herb, or any other suitable flavor. Some of these flavors can have superior taste at higher pH's, i.e. above 4.6.
- the formulation of the present invention uses food grade ingredients including non-water solvents with humectant properties such as glycerol, propylene glycol, and/or alcohols (such as ethyl alcohol) in amounts that reduce the water activity of the liquid beverage enhancer to levels that prohibit the growth of most common food and beverage microbiological contaminants (approximately below 0.90, and preferably below 0.85).
- humectant properties such as glycerol, propylene glycol, and/or alcohols (such as ethyl alcohol) in amounts that reduce the water activity of the liquid beverage enhancer to levels that prohibit the growth of most common food and beverage microbiological contaminants (approximately below 0.90, and preferably below 0.85).
- benzene results from a metal catalyzed hydroxyl radical reaction between vitamin C (ascorbic acid) and benzoic acid derived from sodium or potassium benzoate. Allowing for a preservative free system eliminates the potential for these unwanted interactions and enables a liquid beverage enhancer product containing vitamin C.
- liquid beverage enhancer of the present invention is formulated in a way that eliminates the need for preservatives, a “natural” product can be made by incorporating a natural humectant/solvent such as glycerol (instead of propylene glycol).
- a natural humectant/solvent such as glycerol (instead of propylene glycol).
- glycerol instead of propylene glycol
- Such a product could also be considered “100% natural” if the solvents used in the flavor components themselves were also natural (i.e. natural forms of glycerol and/or ethanol instead of propylene glycol).
- solvents used in the flavor components themselves themselves were also natural (i.e. natural forms of glycerol and/or ethanol instead of propylene glycol).
- Such products are viewed positively by consumers and enable increased product distribution into retail channels that do not allow non-natural and/or preserved products (such as Whole Foods) and in the “natural” section of more traditional retail stores
- One application of the present invention enables a product to be at a high pH (greater than pH 4.6) while maintaining commercial shelf stability.
- a product does not require preservatives or sterilization processes (thermal, irradiation, high pressure, etc.)
- the formulation results in a microbiologically stable system and a product that can be manufactured without a requirement to thermally process and file the production process with the FDA. If the water activity of a product is below 0.85, it does not meet the definition of a low acid canned food and, thus, is not subject to FDA regulation.
- a low-acid canned food is any food (other than alcoholic beverages) with a finished equilibrium pH greater than 4.6 and a water activity greater than 0.85”.
- the liquid beverage enhancer can optionally be made shelf-stable through thermal, high pressure, irradiation, or ultraviolet (UV) processing.
- the liquid beverage enhancer can have a pH below 4.6 while still being shelf-stable without sterilizing methods.
- liquid beverage enhancer that can be used with beverages such as, but not limited to, milk, yogurt drinks, milkshakes, milk substitute products (almond milk, soy milk, rice milk, coconut milk), protein containing beverages, smoothies, water, sparkling water, soft drinks, juice, alcoholic beverages, tea, and coffee.
- the liquid beverage enhancer can further be used with non-beverage food products that can benefit from flavor enhancement, such as, but not limited to, ready to eat frosting, whipped cream, cream cheese, ice cream, cake batter, other baked good, or plain yogurt.
- the beverage is milk and the liquid beverage enhancer is otherwise known as a liquid milk enhancer.
- the liquid milk enhancer can be added to milk in a small dosage (approximately 2 mL into 8 fl oz of milk) for the purpose of enhancing its flavor and color. After mixing the liquid milk enhancer with milk, the milk is colored as shown in FIG. 2 .
- TABLE 1 shows the relationship between pH and milk curdling in this application and demonstrates that a milk enhancer with a pH of greater than 5.0 will not curdle the milk upon addition.
- a typical formulation of the liquid beverage enhancer for both water and milk (or other protein containing) applications can contain ingredients with ranges indicated in TABLE 2.
- the manufacturing process is simple and known in the art as all ingredients merely need to be added to a tank and mixed until a homogenous product is created.
- non-water solvents with humectant properties can be used, such as, but not limited to, propylene glycol, glycerol, ethanol, isopropyl alcohol, propanediol, and combinations thereof.
- Other alcohols, sugar alcohols such as sorbitol and maltitol, and solutions containing sugar, honey, agave or HFCS (high fructose corn syrup) can optionally be used.
- Blends of these ingredients can also be used. While at least 10% non-water solvents with humectant properties can be used, preferably at least 30% are used.
- propylene glycol is a preferred solvent/humectant from a cost and efficacy standpoint.
- glycerol or glycerine
- glycerol is the most preferred solvent/humectant.
- the exact levels of these solvents can vary depending on the specific flavor and color combination needed.
- Humectants in general are substances that promote the retention of moisture.
- Non-water solvents with humectant properties are liquids that perform this function.
- the liquid beverage enhancer of the present invention does not require sugars in order to deliver sweetness or reduce water activity.
- the liquid beverage enhancer instead, delivers sweetness primarily through the use of high intensity sweeteners.
- the high intensity sweeteners include, but are not limited to sucralose, stevia, monk fruit, acesulfame potassium, aspartame and saccharin. While the use of sugars is not necessary, these ingredients can be used in conjunction with high intensity sweeteners if desired.
- the total amount of sugars used is less than 40% and preferably, 0 to 10%.
- the total amount of high intensity sweeteners is 0 to 30% and preferably 0 to 10%.
- the liquid beverage enhancer itself can have a perceived effective sweetness level greater than that of a 65 degrees Brix sugar in water solution, and preferably, greater than that of a 100 degrees Brix sugar in water solution.
- the perceived sweetness level of the liquid beverage enhancer itself is 4 to 15 times greater than that of a 65 degrees Brix sugar in water solution.
- the liquid beverage enhancer can have an effective sweetness level of greater than 600 degrees Brix.
- the liquid beverage enhancer can further include vitamins such as, but not limited to, Vitamin A, Vitamin B 1 , Vitamin B 2 , Vitamin B 3 , Vitamin B 5 , Vitamin B 6 , Vitamin B 12 , Vitamin C, Vitamin D, Vitamin E, Vitamin K, and combinations thereof.
- the liquid beverage enhancer can also include electrolytes such as, but not limited to, sodium, potassium, calcium, magnesium, chloride, hydrogen phosphate, and hydrogen carbonate, and other soluble salts, acids, and bases.
- the pH of the liquid beverage enhancer can be adjusted to keep the vitamins from breaking down. Natural colors or other botanicals that are not stable in low pH systems can also be added.
- liquid beverage enhancer can further include fruit juice, fruit juice concentrate, vegetable juice, vegetable juice concentrate, and combinations thereof.
- the liquid beverage enhancer can also include therapeutics and active agents that can be added to a beverage, and can especially include therapeutics that are not soluble or stable at low pH.
- the therapeutics can include, but are not limited to, anti-pain agents, anti-inflammatory agents (such as non-steroidal anti-inflammatory drugs (NSAIDS), statins, ibuprofen), narcotics, anti-cancer agents, biologics, anti-infective agents, hormones, diabetes treatments, heart and circulatory drugs, respiratory agents, gastrointestinal agents, genitourinary agents, central nervous system agents, neuromuscular agents, nutritional supplements, blood modifying agents, and any other suitable therapeutic.
- the therapeutics can include a prodrug or liposomal coating to aid in delivery once in the body.
- the liquid beverage enhancer can also add flavor to beverages or food products without modifying its original acid or sweetness profile if desired, e.g. adding a vanilla top-note to a cola beverage.
- the present invention provides for a method of enhancing a beverage, by adding the liquid beverage enhancer described above that is shelf-stable and a highly concentrated liquid to a beverage, and enhancing its flavor and color.
- This liquid beverage enhancer product can be high pH, preservative-free, and/or labeled as natural.
- the liquid beverage enhancer can be added by a user according to how much flavor and color that they desire or in a set amount.
- the liquid beverage enhancer can be packaged in a bottle and added directly to the beverage by squeezing the bottle, pouring the liquid beverage enhancer from the bottle, or letting drops of the liquid beverage enhancer drop into the beverage. Other methods of addition can be used. Once the liquid beverage enhancer has been added into the beverage, the user can mix the beverage by stirring or shaking (if a closed container).
- the present invention also specifically provides for a method of enhancing milk, by adding the liquid milk enhancer that has a pH greater than 4.6, and preferably greater than 5 as described above, and enhancing the flavor and color of the milk.
- the liquid milk enhancer can be added by a user according to how much flavor and color that they desire or in a set amount.
- the liquid milk enhancer can be packaged in a bottle and added directly to the milk by squeezing the bottle. Once the liquid milk enhancer has been added into the milk, the user can mix the milk by stirring or shaking (if a closed container). It should be understood that any dairy or protein containing product or milk substitute beverage can be used with the liquid milk enhancer, not just milk.
- the liquid beverage enhancer of the present invention overcomes the disadvantages of the prior art by eliminating the need for preservatives and expensive processing methods.
- the present invention enables a liquid beverage enhancer product to be “natural”, “all-natural”, and/or “organic”.
- the invention further enables a liquid beverage enhancer to be formulated at a high pH without thermal processing which allows such products to be used in milk (or other protein-containing beverages) without causing curdling. It also enables the improved delivery of non-citrus or fruit based flavors, in which the flavor profile is benefitted from a mostly non-acidified environment and enables a product which can improve the flavor and color of a beverage without impacting its acidity.
- the liquid beverage enhancer is further different from the concentrated liquid flavorings of Brown, et al. because instead of high concentrations of sugars to reduce water activity, the present invention uses non-aqueous liquids (i.e. the non-water solvents with humectant properties described above) to reduce water activity.
- the present invention
- a preservative-free liquid milk enhancer which can be added to milk without causing curdling is shown in TABLE 5.
- This product has a pH above 5.0 and is made shelf-stable via the addition of propylene glycol to reduce water activity to approximately 0.85 or below.
- preservatives can be added to a liquid milk enhancer product, although they are not necessary.
- This preserved product shown in TABLE 6, has a pH above 5.0 and includes propylene glycol at a level sufficient to reduce water activity to approximately 0.85 or below.
- the amount of propylene glycol (or other suitable solvent i.e. glycerol) is a critical aspect of controlling water activity in these Liquid Beverage Enhancer products.
- the water activity should be below 0.85, although it is possible that a Liquid Beverage Enhancer product can be commercially shelf-stable at a water activity slightly above 0.85.
- the exact water activity to deliver shelf-stability is dependent on formulation, ingredients, package and process conditions.
- FIGS. 5A-5B show the correlation determined between water activity, % w/w PG, and % w/w water.
- TABLE 10 shows aerobic plate counts, water activity, and yeast and mold counts for Liquid Beverage Enhancer products produced in a 100 gallon trial batch.
- the data in TABLE 10 is from samples from this batch that were sent for micro and water activity testing immediately after production
- a challenge test was conducted to evaluate the survival of microorganisms in a Strawberry Liquid Milk Enhancer.
- Penicillium corylophilum ATCC 18307
- Zygosaccharomyces bailii ATCC 36947
- Escherichia coli ATCC 8739
- Aspergillus brasiliensis ATCC 16404
- Saccharomyces cerevisiae ATCC 9896
- Lactobacillus casei ATCC 11578
- Clostridium perfringens ATCC 3624
- Each organism was prepared by growing overnight cultures of each microorganism in Trypticase Soy Broth (TSB) with 10% glucose at 35 ⁇ 1° C. to acclimate the organisms to a lower pH, and adjusting concentrations to result in a final pooled inoculum concentration of 10 2 -10 3 cells/gram of sampled product.
- TLB Trypticase Soy Broth
- test material was held at ambient temperature (23-25° C.) for the duration of the study.
- Microbiological analyses were conducted according to the methodologies outlined in the FDA Bacteriological Analytical Manual, the Compendium of Methods for the Microbiological Examination of Foods, 4th Edition.
- the test materials were analyzed at weekly time intervals of Initial (immediately after inoculation), Week 1, Week 2, Week 3, Week 4, Week 5 and Week 6.
- the A w of the test product was conducted prior to inoculation.
- FIG. 3A The results of the study are shown in FIG. 3A and show that these products are commercially shelf-stable.
- FIG. 3B shows that these Liquid Beverage Enhancer formulations can be commercially shelf-stable at a water activity slightly greater than 0.85.
- Penicillium corylophilum ATCC 18307
- Zygosaccharomyces bailii ATCC 36947
- Escherichia coli ATCC 8739
- Aspergillus brasiliensis ATCC 16404
- Saccharomyces cerevisiae ATCC 9896
- Lactobacillus casei ATCC 11578
- test material was held at ambient temperature (23-25° C.) for the duration of the study.
- Microbiological analyses were conducted according to the methodologies outlined in the FDA Bacteriological Analytical Manual, the Compendium of Methods for the Microbiological Examination of Foods, 4th Edition.
- the test materials were analyzed at weekly time intervals of Initial (immediately after inoculation), Week 1, Week 2, Week 3, Week 4, Week 5 and Week 6.
- the A w of the test product was conducted prior to inoculation.
- FIG. 1 shows the homogenous products with no layering or stratification.
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Non-Alcoholic Beverages (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Medicinal Chemistry (AREA)
- Pharmacology & Pharmacy (AREA)
- Epidemiology (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
Abstract
A liquid beverage enhancer product for milk or coffee, including a shelf-stable and physically stable, highly concentrated liquid flavor and color solution including at least 10% non-water solvents with humectant properties including propylene glycol and optionally a non-water solvent chosen from the group consisting of glycerol, ethanol, isopropyl alcohol, propanediol, and combinations thereof, 5-90% flavors and colors, 0-70% water, 0-30% high intensity sweeteners, 0-40% sugars, and 0-40% acid, wherein the liquid beverage enhancer product has a pH greater than 4.6 and is free of preservatives sodium benzoate and potassium sorbate. A method of enhancing a beverage by adding a liquid beverage enhancer product including a shelf-stable highly concentrated liquid flavor and color solution having at least 10% non-water solvents with humectant properties including propylene glycol to a beverage, and enhancing the flavor and color of the beverage.
Description
- The present invention relates to formulations of highly concentrated liquid flavor, sweetener, and color solutions that are added to a beverage in order to improve its flavor and color (i.e., liquid beverage enhancers). More specifically, the present invention relates to liquid beverage enhancers that can be shelf-stable, natural, preservative-free, high pH and/or added to milk or other protein containing products.
- “Liquid water enhancers” are a new line of products started with the launch of Kraft MIO®. These products are highly concentrated flavor, acid, sweetener, and color solutions that are added to water in very small amounts to enhance its flavor and color. For most products in the category, the serving size is 2 mL of liquid water enhancer per 8 fluid ounces of water. The MIO® (Kraft) line of products are the most recognizable brand in the liquid water enhancer segment. The user squeezes the MIO® liquid directly into water to enhance the flavor and color. This growing market has expanded into other, more functional, types of water enhancers such as MIO FIT® which adds caffeine and MIO SPORT® which adds electrolytes and B vitamins. Other liquid water enhancers include STUR® (Dyla) and Dasani DROPS™ (Coca-Cola).
- Given the market success of liquid water enhancers, it is desirable to expand this product category to concentrated flavor & color products intended to enhance beverages other than water (i.e. milk, coffee, tea, juice, beer, alcohol, soft drinks etc.). Such products would fall under a new category of products called, “liquid beverage enhancers”. Typical liquid water enhancer products may not work in beverages other than water due to the physical properties of the liquids. For example, typical liquid water enhancer products are formulated at a low pH (less than pH 3) with added preservatives in order to ensure microbiological stability. This preservation system does not work for a liquid beverage enhancer intended to be added to milk because the high levels of acid will cause the milk to curdle, resulting in an unpleasant consumer experience and an uneven distribution of flavor and color. Slightly reduced curdling could be achieved by a significant reduction in the amount of liquid beverage enhancer added to the milk, but that would result in significantly reduced flavor and color impact.
- Preserving a liquid beverage enhancer via low pH and use of conventional preservatives (i.e. sodium benzoate, potassium sorbate, etc) is undesirable because many consumers have a negative perception of these ingredients. The use of preservatives also precludes one from labeling a product as “natural”, “all natural” or “organic”.
- Another disadvantage to preserving a liquid beverage enhancer via reduced pH (below 3.0) plus preservatives is that it is more difficult to deliver flavors that are better complemented by a less acidic media. For example, it would be difficult to deliver a great tasting chocolate flavor at such a low pH since acid is not very compatible with a true chocolate profile.
- An additional benefit to stabilizing a liquid beverage enhancer at a higher pH (without the addition of significant amounts of acid) is that, in certain applications, it may not be desired to alter the pH of the finished beverage (beverage+liquid beverage enhancer). For example, it may be desired to add peach flavor to a tea without increasing the tartness or astringency. If a traditional, reduced pH plus preservative liquid beverage enhancer was used, this would not be possible.
- In theory, it would be possible to make a shelf-stable liquid beverage enhancer product without preservatives through traditional thermal processes, but such processes are expensive due to added equipment and packaging costs and would degrade the flavor and color components in the product. It would also be feasible, in theory, to make a shelf-stable, preservative-free liquid beverage enhancer product through alternate food and beverage processing technologies, such as high pressure, irradiation or UV, but these options are also undesirable due to the high cost of equipment. A further drawback to a non-preserved product made shelf-stable via processing methods (thermal, irradiation, high pressure, etc.) is that once the bottles are opened and used by the consumer, the product inside would be highly susceptible to microbiological contamination. It is common for the current liquid water enhancers on the market to be labeled “use within 30 days of opening”, but such a shelf-life would be drastically reduced if the product was made shelf-stable by means of processing technologies only. Such a product would need to be labeled, “refrigerate after opening” since there would be no little to no protection (especially in a higher pH product) from microbiological contamination. Even with refrigeration, the product may not be able to meet the standard “use within 30 days of opening” common to other liquid water enhancers.
- US Patent Application No. 2012/0251687 to VanDijk, et al. discloses a stable alcoholic milk and/or soy protein-based drink with a pH ranging from 5.2-6.5 comprising at least one or more milk and/or soy proteins, alcohol and one or more stabilizers. VanDijk, et al. also discloses a method for preparing the drinks, comprising at least one or more milk and/or soy proteins, which method comprises: a) mixing at least a portion of the milk and/or soy proteins and at least a portion of the stabilizers in an aqueous medium to obtain a mixture; b) setting the pH of the mixture to 3.5-4.4; c) homogenizing the mixture obtained in step b) to obtain a homogenate; d) setting the pH of the homogenate to 5.2-6.5; and e) mixing in the alcohol and optionally a residual portion of the milk and/or soy proteins and of the stabilizers during or after one or more of steps a)-d). VanDijk, et al. discloses a pre-mixed drink and not a beverage enhancer. VanDijk, et al. further does not disclose a beverage enhancer that has a water activity level below 0.85 and is preservative free.
- US Patent Application No. 2013/0316066 to Brown, et al. discloses concentrated liquid flavorings and methods of preparing flavored beverages using the concentrated liquid flavorings. The concentrated liquid flavorings can provide flavor to a beverage, such as coffee, tea, juice, milk, or other savory beverages. The concentrated liquid flavorings may be provided in a convenient, portable and dosable format that can be easily used by a consumer to provide the desired amount of flavor to a beverage. The concentrated liquid flavorings are shelf stable for prolonged storage times at ambient temperatures. Shelf stability is provided, at least in part, by acidic pH and/or reduced water activity (less than 0.84) to control microbial growth. 5 to 90% water can be included. Non-aqueous liquid (NAL) such as propylene glycol, glycerol, or alcohol can be included below about 30%. Sodium citrate or other buffers can be used as well as citric acid. Flavors can be included at about 2 to 40 percent. Preservatives can be added if desired, but Brown, et al. states that they “. . . are generally not necessary for shelf stability due to the reduced water activity and/or reduced pH of the flavoring”. In order to affect water activity levels and maintain them below 0.84, Brown, et al. specifies the use of sweeteners at levels of “at least 40%” (paragraph [0020]) or an amount “effective to provide the flavoring with a sweetness of about 50 to 65 degrees Brix” (paragraph [0025]). Brown, et al. provides a list of suitable sweeteners including “fructose, glucose, sucrose, galactose, xylitol, mannitol, sorbitol, polyol, erithritol, maltitol, honey, high fructose corn syrup, the like and combinations thereof” (paragraph [0024]). This high amount of sweetener increases viscosity of the liquid flavoring, and for this reason particular attention is paid to the dispensing nozzle to provide a specific mass flow in Brown, et al. Brown, et al. does not disclose a beverage enhancer product in which non-water solvents with humectant properties (or non-aqueous liquids as referred to in Brown, et al.) such as propylene glycol, glycerol or other alcohols are the primary ingredient used to control water activity. Further, Brown repeatedly states that non-aqueous liquids like propylene glycol, glycerol or other alcohols should not comprise more than 30% of the formula (paragraphs [0019], [0020], and [0028]). Brown, et al. also notes that “keeping the amount of non-aqueous liquids below about 30% can be beneficial to avoid contributing off flavor notes to the beverage” (paragraph [0028]). It would be advantageous to provide a liquid beverage enhancer that is shelf-stable and delivers sweetness, flavor and color to a beverage but does not require such high amounts of the sugars or other sweeteners identified in Brown, et al.
- Therefore, there remains the need for a liquid beverage enhancer that is compatible with beverages besides water, and does not require preservatives, low pH (<3), thermal processing, or high sugar levels in order to maintain commercial sterility.
- The present invention provides for a liquid beverage enhancer product for-milk or coffee, including a shelf-stable and physically stable, highly concentrated liquid flavor and color solution including at least 10% non-water solvents with humectant properties including propylene glycol and optionally a non-water solvent chosen from the group consisting of glycerol, ethanol, isopropyl alcohol, propanediol, and combinations thereof, 5-90% flavors and colors, 0-70% water, 0-30% high intensity sweeteners, 0-40% sugars, and 0-40% acid, wherein the liquid beverage enhancer product has a pH greater than 4.6 and is free of preservatives sodium benzoate and potassium sorbate.
- The present invention provides for a method of enhancing a beverage by adding a liquid beverage enhancer product including a shelf-stable highly concentrated liquid flavor and color solution having at least 10% non-water solvents with humectant properties including propylene glycol to a beverage, and enhancing the flavor and color of the beverage.
- The present invention also provides for a liquid beverage enhancer product for milk or coffee, including a shelf-stable and physically stable, highly concentrated liquid flavor and color solution including 20-60% propylene glycol, 0-30% flavors, 20-60% water, 0-5% acesulfame potassium, 0-10% sugars, 0-5% sucralose, 0-10% sodium citrate, and 0-5% citric acid, wherein the liquid beverage enhancer product has a pH greater than 5.0 and is free of preservatives sodium benzoate and potassium sorbate.
- Other advantages of the present invention are readily appreciated as the same becomes better understood by reference to the following detailed description when considered in connection with the accompanying drawings wherein:
-
FIG. 1 is a photograph of the liquid beverage enhancers; -
FIG. 2 is a photograph of the liquid beverage enhancers mixed with milk that shows the uniform distribution of color and flavor without any curdling of proteins; -
FIG. 3A is a table of challenge study results for Strawberry Milk Enhancer andFIG. 3B is a table of water activity prior to inoculation, indicating that the liquid beverage enhancer is microbiologically stable; -
FIG. 4A is a table of challenge study results for Lemongrass Mint Tea Natural liquid beverage enhancer andFIG. 4B is a table of water activity prior to inoculation, indicating that this liquid beverage enhancer formula is microbiologically stable; and -
FIG. 5A is a graph of water activity versus percent water by mass andFIG. 5B is a graph of water activity versus percent PG by mass. - The present invention provides for liquid beverage enhancer products made shelf-stable by reducing water activity to a level that no longer sustains growth of most food spoilage microorganisms (yeasts, molds and bacteria) via inclusion of high levels of non-water solvents with humectant properties such as, but not limited to, propylene glycol, glycerol, ethanol, and other alcohols.
- The present invention enables multiple significant improvements to current liquid water enhancer products including shelf-stable liquid beverage enhancers with a high pH (greater than 4.6) that do not need to be pasteurized or otherwise processed, shelf-stable liquid beverage enhancers that can be free of traditional preservatives, and shelf-stable liquid beverage enhancers that are considered “natural”, “all-natural”, or “organic”.
- “Liquid beverage enhancer” products, as used herein, are highly concentrated liquid flavor and color solutions intended to be added to a beverage or other food products in small concentrations (0.1-10 mLs per 8-12 fl oz serving) for the purpose of improving its taste and appearance. Examples of these liquid beverage enhancers are generally shown in
FIG. 1 in various colors. - These liquid beverage enhancers can add many different flavors to beverages, such as, but not limited to, confectionary flavors (chocolate, caramel), fruit flavors, tea, spice, herb, or any other suitable flavor. Some of these flavors can have superior taste at higher pH's, i.e. above 4.6.
- The formulation of the present invention uses food grade ingredients including non-water solvents with humectant properties such as glycerol, propylene glycol, and/or alcohols (such as ethyl alcohol) in amounts that reduce the water activity of the liquid beverage enhancer to levels that prohibit the growth of most common food and beverage microbiological contaminants (approximately below 0.90, and preferably below 0.85).
- Since the low water activity (<0.90 or <0.85) environment prohibits the growth of microorganisms, the need for added preservatives is negated. Typical preservatives, such as sodium benzoate and potassium sorbate can have a negative taste impact and are perceived by consumers to have negative health risks. A product formulated without such ingredients would therefore be preferred by consumers. There are other negative effects of using sodium benzoate, specifically, in beverage concentrates. The formation of benzoic acid is common when the benzoate interacts with high concentrations of acid, which can cause fall out and crystallization in such concentrated formulas. To address this, additional steps are needed to pre-dissolve the sodium benzoate during batching. Another issue posed by the use of sodium benzoate is the potential formation of benzene. The US Department of Health and Human Services (DHHS) has classified benzene as A1, a confirmed human carcinogen. Benzene results from a metal catalyzed hydroxyl radical reaction between vitamin C (ascorbic acid) and benzoic acid derived from sodium or potassium benzoate. Allowing for a preservative free system eliminates the potential for these unwanted interactions and enables a liquid beverage enhancer product containing vitamin C.
- Since preservatives like sodium benzoate and potassium sorbate (among others) are not “natural”, the need for such ingredients is a key barrier to the development of a “natural”, “all-natural”, “100% natural”, or “organic” liquid beverage enhancer product. Because the liquid beverage enhancer of the present invention is formulated in a way that eliminates the need for preservatives, a “natural” product can be made by incorporating a natural humectant/solvent such as glycerol (instead of propylene glycol). Such a product could also be considered “100% natural” if the solvents used in the flavor components themselves were also natural (i.e. natural forms of glycerol and/or ethanol instead of propylene glycol). Such products are viewed positively by consumers and enable increased product distribution into retail channels that do not allow non-natural and/or preserved products (such as Whole Foods) and in the “natural” section of more traditional retail stores.
- One application of the present invention enables a product to be at a high pH (greater than pH 4.6) while maintaining commercial shelf stability. Such a product does not require preservatives or sterilization processes (thermal, irradiation, high pressure, etc.) The formulation results in a microbiologically stable system and a product that can be manufactured without a requirement to thermally process and file the production process with the FDA. If the water activity of a product is below 0.85, it does not meet the definition of a low acid canned food and, thus, is not subject to FDA regulation. According to the US Food & Drug Administration, “a low-acid canned food (LACF) is any food (other than alcoholic beverages) with a finished equilibrium pH greater than 4.6 and a water activity greater than 0.85”. Such regulation would dictate the use of an approved thermal process. While it would theoretically be possible to make a shelf-stable product through the use of a thermal process, it is not desired as it involves expensive equipment and operations and would degrade the integrity of the desired flavors and colors (especially natural flavors and colors), and reduce the shelf life of the product after being opened by consumers.
- However, the liquid beverage enhancer can optionally be made shelf-stable through thermal, high pressure, irradiation, or ultraviolet (UV) processing. Also, the liquid beverage enhancer can have a pH below 4.6 while still being shelf-stable without sterilizing methods.
- Another application of the present invention is a liquid beverage enhancer that can be used with beverages such as, but not limited to, milk, yogurt drinks, milkshakes, milk substitute products (almond milk, soy milk, rice milk, coconut milk), protein containing beverages, smoothies, water, sparkling water, soft drinks, juice, alcoholic beverages, tea, and coffee. The liquid beverage enhancer can further be used with non-beverage food products that can benefit from flavor enhancement, such as, but not limited to, ready to eat frosting, whipped cream, cream cheese, ice cream, cake batter, other baked good, or plain yogurt.
- In one application, the beverage is milk and the liquid beverage enhancer is otherwise known as a liquid milk enhancer. The liquid milk enhancer can be added to milk in a small dosage (approximately 2 mL into 8 fl oz of milk) for the purpose of enhancing its flavor and color. After mixing the liquid milk enhancer with milk, the milk is colored as shown in
FIG. 2 . In the liquid milk enhancer application (or other applications involving dairy components), it is critical to have a product with a pH greater than pH 4.6 and preferably greater than 5.0 in order to avoid milk, dairy, or other protein-containing products curdling upon addition. - TABLE 1 shows the relationship between pH and milk curdling in this application and demonstrates that a milk enhancer with a pH of greater than 5.0 will not curdle the milk upon addition.
-
TABLE 1 pH of liquid milk Observations upon incorporation enhancer concentrate of 2 mls into 8 oz of 2% milk 3.5 Significant curdling 4.0 Moderate curdling 4.5 Little curdling 5.0 No curdling - A typical formulation of the liquid beverage enhancer for both water and milk (or other protein containing) applications can contain ingredients with ranges indicated in TABLE 2. The manufacturing process is simple and known in the art as all ingredients merely need to be added to a tank and mixed until a homogenous product is created.
-
TABLE 2 Water Dairy Ingredients Formula Formula Flavors & Colors 5-90% 5-90% Water 0-70% 0-70% Propylene Glycol, Glycerol and/ 10-70% 20-70% or other non-water solvents with humectant properties High Intensity Sweeteners 0-30% 0-30% Sugar 0-40% 0-40% Citric (or other) Acid 0-40% 0-10% - Multiple non-water solvents with humectant properties can be used, such as, but not limited to, propylene glycol, glycerol, ethanol, isopropyl alcohol, propanediol, and combinations thereof. Other alcohols, sugar alcohols such as sorbitol and maltitol, and solutions containing sugar, honey, agave or HFCS (high fructose corn syrup) can optionally be used. Blends of these ingredients can also be used. While at least 10% non-water solvents with humectant properties can be used, preferably at least 30% are used. For a non-natural product, propylene glycol is a preferred solvent/humectant from a cost and efficacy standpoint. For a natural product, glycerol (or glycerine) is the most preferred solvent/humectant. The exact levels of these solvents can vary depending on the specific flavor and color combination needed. Humectants in general are substances that promote the retention of moisture. Non-water solvents with humectant properties are liquids that perform this function.
- The liquid beverage enhancer of the present invention does not require sugars in order to deliver sweetness or reduce water activity. The liquid beverage enhancer, instead, delivers sweetness primarily through the use of high intensity sweeteners. The high intensity sweeteners include, but are not limited to sucralose, stevia, monk fruit, acesulfame potassium, aspartame and saccharin. While the use of sugars is not necessary, these ingredients can be used in conjunction with high intensity sweeteners if desired. The total amount of sugars used is less than 40% and preferably, 0 to 10%. The total amount of high intensity sweeteners is 0 to 30% and preferably 0 to 10%. The liquid beverage enhancer itself can have a perceived effective sweetness level greater than that of a 65 degrees Brix sugar in water solution, and preferably, greater than that of a 100 degrees Brix sugar in water solution. Preferably, the perceived sweetness level of the liquid beverage enhancer itself is 4 to 15 times greater than that of a 65 degrees Brix sugar in water solution. For example, the liquid beverage enhancer can have an effective sweetness level of greater than 600 degrees Brix.
- The liquid beverage enhancer can further include vitamins such as, but not limited to, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B12, Vitamin C, Vitamin D, Vitamin E, Vitamin K, and combinations thereof. The liquid beverage enhancer can also include electrolytes such as, but not limited to, sodium, potassium, calcium, magnesium, chloride, hydrogen phosphate, and hydrogen carbonate, and other soluble salts, acids, and bases. The pH of the liquid beverage enhancer can be adjusted to keep the vitamins from breaking down. Natural colors or other botanicals that are not stable in low pH systems can also be added. Other functional ingredients can also be included such as, but not limited to protein, caffeine, green coffee extract, guarana, melatonin, L-Theanine, glucosamine, chondroitin, chamomile, CLA (conjugated linoleic acid), L-carnitine, omega-3, docosahexanoic acid (DHA), and quercetin. The liquid beverage enhancer can further include fruit juice, fruit juice concentrate, vegetable juice, vegetable juice concentrate, and combinations thereof.
- The liquid beverage enhancer can also include therapeutics and active agents that can be added to a beverage, and can especially include therapeutics that are not soluble or stable at low pH. The therapeutics can include, but are not limited to, anti-pain agents, anti-inflammatory agents (such as non-steroidal anti-inflammatory drugs (NSAIDS), statins, ibuprofen), narcotics, anti-cancer agents, biologics, anti-infective agents, hormones, diabetes treatments, heart and circulatory drugs, respiratory agents, gastrointestinal agents, genitourinary agents, central nervous system agents, neuromuscular agents, nutritional supplements, blood modifying agents, and any other suitable therapeutic. The therapeutics can include a prodrug or liposomal coating to aid in delivery once in the body.
- The liquid beverage enhancer can also add flavor to beverages or food products without modifying its original acid or sweetness profile if desired, e.g. adding a vanilla top-note to a cola beverage.
- The present invention provides for a method of enhancing a beverage, by adding the liquid beverage enhancer described above that is shelf-stable and a highly concentrated liquid to a beverage, and enhancing its flavor and color. This liquid beverage enhancer product can be high pH, preservative-free, and/or labeled as natural. The liquid beverage enhancer can be added by a user according to how much flavor and color that they desire or in a set amount. The liquid beverage enhancer can be packaged in a bottle and added directly to the beverage by squeezing the bottle, pouring the liquid beverage enhancer from the bottle, or letting drops of the liquid beverage enhancer drop into the beverage. Other methods of addition can be used. Once the liquid beverage enhancer has been added into the beverage, the user can mix the beverage by stirring or shaking (if a closed container).
- The present invention also specifically provides for a method of enhancing milk, by adding the liquid milk enhancer that has a pH greater than 4.6, and preferably greater than 5 as described above, and enhancing the flavor and color of the milk. The liquid milk enhancer can be added by a user according to how much flavor and color that they desire or in a set amount. The liquid milk enhancer can be packaged in a bottle and added directly to the milk by squeezing the bottle. Once the liquid milk enhancer has been added into the milk, the user can mix the milk by stirring or shaking (if a closed container). It should be understood that any dairy or protein containing product or milk substitute beverage can be used with the liquid milk enhancer, not just milk.
- The liquid beverage enhancer of the present invention overcomes the disadvantages of the prior art by eliminating the need for preservatives and expensive processing methods. The present invention enables a liquid beverage enhancer product to be “natural”, “all-natural”, and/or “organic”. The invention further enables a liquid beverage enhancer to be formulated at a high pH without thermal processing which allows such products to be used in milk (or other protein-containing beverages) without causing curdling. It also enables the improved delivery of non-citrus or fruit based flavors, in which the flavor profile is benefitted from a mostly non-acidified environment and enables a product which can improve the flavor and color of a beverage without impacting its acidity. The liquid beverage enhancer is further different from the concentrated liquid flavorings of Brown, et al. because instead of high concentrations of sugars to reduce water activity, the present invention uses non-aqueous liquids (i.e. the non-water solvents with humectant properties described above) to reduce water activity. The present invention does not require sugar to be shelf stable.
- The invention is further described in detail by reference to the following experimental examples. These examples are provided for the purpose of illustration only, and are not intended to be limiting unless otherwise specified. Thus, the invention should in no way be construed as being limited to the following examples, but rather, should be construed to encompass any and all variations which become evident as a result of the teaching provided herein.
- The following are sample formulations.
- All example formulations are made using the following processing instructions: Dissolve dry ingredients in water (Sugar, Citric Acid, Acesulfame Potassium, Sucralose, Sodium Citrate). Check to ensure all solids are dissolved. Add propylene glycol, glycerol and/or other solvents/humectants and mix well. Add flavor and color and mix well.
- A Liquid Beverage Enhancer meant to deliver a lemongrass mint tea flavor and color that can be labeled as “natural” is shown in TABLE 3. This natural product is made by addition of glycerol and has a low water activity (aw=0.848).
-
TABLE 3 Lemongrass Mint Natural Green Tea % Range w/w Citric Acid 0-20% Sugar_Cane 0-40% Potassium citrate 0-10% Stevia Leaf Extract 0-5% Green Tea Extract and Aroma 0-50% Caramel Color 0-30% Glycerol 15-40% Natural Flavor 0-20% Water 10-50% - An All-Natural Milk Enhancer which can be added into milk without causing curdling is shown in TABLE 4. This product has a pH above 5.0 and is made shelf-stable via the addition of glycerol as the solvent/humectant at a level sufficient to reduce water activity to approximately 0.85 or below.
-
TABLE 4 Natural Strawberry Milk Enhancer % (w/w) Sugar 0-10% Citric Acid 0-5% Natural Sweetener Blend (Stevia/ 0-5% Monk Fruit) Glycerol 20-50% Sodium Citrate 0-10% Natural Flavor 0-30% Natural Color 0-40% Water 20-60% - A preservative-free liquid milk enhancer which can be added to milk without causing curdling is shown in TABLE 5. This product has a pH above 5.0 and is made shelf-stable via the addition of propylene glycol to reduce water activity to approximately 0.85 or below.
-
TABLE 5 Preservative-Free Strawberry Milk Enhancer % (w/w) Sugar 0-10% Citric Acid 0-5% Acesulfame Potassium 0-5% Sucralose 0-5% Propylene Glycol 20-60% Sodium Citrate 0-10% Natural Flavor 0-30% Water 20-60% - If desired, preservatives can be added to a liquid milk enhancer product, although they are not necessary. This preserved product, shown in TABLE 6, has a pH above 5.0 and includes propylene glycol at a level sufficient to reduce water activity to approximately 0.85 or below.
-
TABLE 6 Preserved Strawberry Milk Enhancer % Range (w/w) Potassium Sorbate 0-0.06% Sugar 0-10% Citric Acid 0-5% Acesulfame Potassium 0-5% Sucralose 0-5% Propylene Glycol 20-60% Sodium Citrate 0-10% Natural Flavor 0-30% Water 20-60% - A formula for an all-natural liquid water enhancer with Vitamin C is shown below in TABLE 7. This product eliminates the risk of potential benzene formation since sodium benzoate is not used as a means of creating shelf-stability.
-
TABLE 7 All Natural Water Enhancer with Vitamin C Ingredient % w/w Water 10-50% Glycerol 10-40% Citric Acid 0-30% Natural Flavor 0-50% Stevia Leaf Extract 0-10% Sugar 0-30% Monk Fruit Extract 0-10% Ascorbic Acid 0-10% Sodium Citrate 0-10% Lactic Acid (90%) 0-5% Natural Color 0-10% - A formula for a preservative-free, all natural liquid beverage enhancer with electrolytes and vitamins is shown in TABLE 8 below:
-
TABLE 8 All-Natural Water Enhancer with Electrolytes Ingredient % w/w Water 10-50% Glycerol 10-40% Citric Acid 0-30% Natural Flavor 0-50% Sodium Chloride 10-30% Potassium Phosphate 0-30% Stevia Extract 0-10% Monk Fruit Extract 0-10% Niacinamide 0-5% Vitamin B6 0-1% Vitamin B12 0-1% Potassium Citrate 0-5% - The amount of propylene glycol (or other suitable solvent i.e. glycerol) is a critical aspect of controlling water activity in these Liquid Beverage Enhancer products. Ideally, the water activity should be below 0.85, although it is possible that a Liquid Beverage Enhancer product can be commercially shelf-stable at a water activity slightly above 0.85. The exact water activity to deliver shelf-stability is dependent on formulation, ingredients, package and process conditions.
- In order to find a correlation between % w/w PG and water activity, increasing amounts of propylene glycol were added to a base product formulation. The water activity results are shown below in TABLE 9.
FIGS. 5A-5B show the correlation determined between water activity, % w/w PG, and % w/w water. -
TABLE 9 % w/w % w/w Propylene Temp Sample Number Water Glycol aw (° F.) Sample # 153.8 31.6 0.846 20.84 Sample # 249.3 36.2 0.817 20.87 Sample # 344.7 40.8 0.790 20.81 Sample # 440.1 45.4 0.758 20.81 Sample # 535.6 50.0 0.723 20.85 - TABLE 10 shows aerobic plate counts, water activity, and yeast and mold counts for Liquid Beverage Enhancer products produced in a 100 gallon trial batch. The data in TABLE 10 is from samples from this batch that were sent for micro and water activity testing immediately after production
-
TABLE 10 YEAST PRODUCT AEROBIC PLATE AND MOLD DESCRIP- COUNT (FDA/ WATER (ISO-GRIND) TION BAM) (CFU/G) ACTIVITY (count/mL) Strawberry <1 0.822 at 21.62° C. <1 Chocolate <1 0.757 at 21.58° C. <1 - Samples from this same 100 gallon trial were stored at 100° F. for one month. These samples were then sent for micro testing with the results shown in TABLE 11. There are two data points listed for the strawberry formulation. One bottle of the strawberry product was opened and exposed to air once per week to simulate use after purchase by a consumer. The other bottle was unopened during the 1 month storage at 100° F. The chocolate sample was pulled from an unopened bottle. This data is further proof that these products are commercially shelf-stable even after opening and frequent use.
-
TABLE 11 YEAST PRODUCT AEROBIC PLATE AND MOLD DESCRIP- COUNT (FDA/ STORAGE (ISO-GRIND) TION BAM) (CFU/G) CONDITIONS (count/mL) Strawberry 8 Unopened after 1 <1 month at 100° F. Strawberry 15 Opened weekly at 1 <1 month at 100° F. Chocolate <1 Unopened after 1 <1 month at 100° F. - A challenge test was conducted to evaluate the survival of microorganisms in a Strawberry Liquid Milk Enhancer.
- Standardized suspensions of the following microorganisms were used to conduct this study: Penicillium corylophilum (ATCC 18307), Zygosaccharomyces bailii (ATCC 36947), Escherichia coli (ATCC 8739), Aspergillus brasiliensis (ATCC 16404), Saccharomyces cerevisiae (ATCC 9896), Lactobacillus casei (ATCC 11578), and Clostridium perfringens (ATCC 3624).
- Each organism was prepared by growing overnight cultures of each microorganism in Trypticase Soy Broth (TSB) with 10% glucose at 35±1° C. to acclimate the organisms to a lower pH, and adjusting concentrations to result in a final pooled inoculum concentration of 102-103 cells/gram of sampled product.
- Methodology
- Following organism inoculation, the test material was held at ambient temperature (23-25° C.) for the duration of the study. Microbiological analyses were conducted according to the methodologies outlined in the FDA Bacteriological Analytical Manual, the Compendium of Methods for the Microbiological Examination of Foods, 4th Edition. The test materials were analyzed at weekly time intervals of Initial (immediately after inoculation),
Week 1,Week 2,Week 3,Week 4,Week 5 andWeek 6. The Aw of the test product was conducted prior to inoculation. - Results
- The results of the study are shown in
FIG. 3A and show that these products are commercially shelf-stable.FIG. 3B shows that these Liquid Beverage Enhancer formulations can be commercially shelf-stable at a water activity slightly greater than 0.85. - This experiment was conducted to evaluate the survival of challenge microorganisms in Lemongrass Mint Natural beverage enhancer.
- Standardized suspensions of the following microorganisms were used to conduct this study: Penicillium corylophilum (ATCC 18307), Zygosaccharomyces bailii (ATCC 36947), Escherichia coli (ATCC 8739), Aspergillus brasiliensis (ATCC 16404), Saccharomyces cerevisiae (ATCC 9896), and Lactobacillus casei (ATCC 11578).
- Methodology
- Following organism inoculation, the test material was held at ambient temperature (23-25° C.) for the duration of the study. Microbiological analyses were conducted according to the methodologies outlined in the FDA Bacteriological Analytical Manual, the Compendium of Methods for the Microbiological Examination of Foods, 4th Edition. The test materials were analyzed at weekly time intervals of Initial (immediately after inoculation),
Week 1,Week 2,Week 3,Week 4,Week 5 andWeek 6. The Aw of the test product was conducted prior to inoculation. - Results
- The results of the study are shown in
FIGS. 4A and 4B and prove that these products are microbiologically stable. - An accelerated shelf-life test was performed in order to gain an understanding of product stability (both physical and flavor/aroma/color) over time. Four flavors of the Liquid Milk Enhancer product were stored at 100° F. for 3 weeks in glass jars and evaluated by a sensory panel.
- All four products were physically stable after three weeks at 100° F. with zero evidence of phase separation or ingredients coming out of solution.
FIG. 1 shows the homogenous products with no layering or stratification. - All four products also showed a high level of flavor & aroma stability. Nearly all panelists indicated “no difference” or “slight difference” versus control. Very slight differences were mostly observed in the freshness of the aroma in the strawberry and orange products. The cotton candy and chocolate high temperature aged samples were actually preferred in the sensory test as these two profiles smoothed out very nicely. Color was also very stable with all panelists indicating that the aged variable was a visual match to control.
- The products were also evaluated for any anomalies when mixing into milk (i.e. curdling) and did not show any issues.
- Throughout this application, various publications, including United States patents, are referenced by author and year and patents by number. Full citations for the publications are listed below. The disclosures of these publications and patents in their entireties are hereby incorporated by reference into this application in order to more fully describe the state of the art to which this invention pertains.
- The invention has been described in an illustrative manner, and it is to be understood that the terminology, which has been used is intended to be in the nature of words of description rather than of limitation.
- Obviously, many modifications and variations of the present invention are possible in light of the above teachings. It is, therefore, to be understood that within the scope of the appended claims, the invention can be practiced otherwise than as specifically described.
Claims (28)
1. A liquid beverage enhancer product for milk or coffee, consisting essentially of a shelf-stable and physically stable, highly concentrated liquid flavor and color solution including at least 10% non-water solvents with humectant properties including propylene glycol and optionally a non-water solvent chosen from the group consisting of glycerol, ethanol, isopropyl alcohol, propanediol, and combinations thereof, 5-90% flavors and colors, 0-70% water, 0-30% high intensity sweeteners, 0-40% sugars, and 0-40% acid, wherein said liquid beverage enhancer product has a pH greater than 4.6 and is free of preservatives sodium benzoate and potassium sorbate.
2. The liquid beverage enhancer product for milk or coffee of claim 1 , wherein said non-water solvents with humectant properties further includes a non-water solvent chosen from the group consisting of glycerol, ethanol, isopropyl alcohol, propanediol, and combinations thereof.
3. The liquid beverage enhancer product of claim 1 , wherein said liquid beverage enhancer product has a pH greater than 4.6.
4. The liquid beverage enhancer product for milk or coffee of claim 1 , wherein said liquid beverage enhancer product does not require thermal processing.
5. The liquid beverage enhancer product for milk or coffee of claim 1 , wherein said liquid beverage enhancer product is added to milk, milk substitute products, and protein containing beverages without causing curdling.
6. The liquid beverage enhancer product for milk or coffee of claim 5 , wherein said liquid beverage enhancer product has a pH greater than 5.0.
7. The liquid beverage enhancer product for milk or coffee of claim 1 , wherein said liquid beverage enhancer product has a water activity level of less than 0.90.
8. The liquid beverage enhancer product for milk or coffee of claim 7 , wherein said liquid beverage enhancer product has a water activity level of less than 0.85.
9. The liquid beverage enhancer product for milk or coffee of claim 1 , wherein said liquid beverage enhancer product is preservative free.
10. The liquid beverage enhancer product for milk or coffee of claim 1 , wherein said liquid beverage enhancer product for milk or coffee is chosen from the group consisting of natural, all-natural, 100% natural, and organic.
11. The liquid beverage enhancer product for milk or coffee of claim 1 , further including vitamin C.
12. The liquid beverage enhancer product for milk or coffee of claim 1 , wherein said liquid beverage enhancer product is made shelf-stable through a processing method chosen from the group consisting of thermal, high pressure, irradiation, and ultraviolet (UV).
13. The liquid beverage enhancer product of claim 1 , further including 5-90% flavors and colors, 0-70% water, 0-30% high intensity sweeteners, 0-40% sugars, and 0-40% acid.
14. The liquid beverage enhancer product for milk or coffee of claim 1 , wherein said flavors have superior taste at pH greater than 4.6.
15. The liquid beverage enhancer product for milk or coffee of claim 1 , wherein said liquid beverage enhancer product for milk or coffee adds flavor to a beverage without modifying the acid or sweetness profile of said beverage.
16. The liquid beverage enhancer product for milk or coffee of claim 1 , further including vitamins chosen from the group consisting of Vitamin A, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B12, Vitamin C, Vitamin D, Vitamin E, Vitamin K, and combinations thereof.
17. The liquid beverage enhancer product for milk or coffee of claim 1 , further including electrolytes.
18. The liquid beverage enhancer for milk or coffee of claim 1 , further including an ingredient chosen from the group consisting of fruit juice, fruit juice concentrate, vegetable juice, vegetable juice concentrate, and combinations thereof.
19. The liquid beverage enhancer product for milk or coffee of claim 1 , further including an ingredient chosen from the group consisting of protein, caffeine, green coffee extract, guarana, melatonin, L-Theanine, glucosamine, chondroitin, chamomile, CLA (conjugated linoleic acid), L-carnitine, omega-3, docosahexanoic acid (DHA), quercetin, and combinations thereof.
20. The liquid beverage enhancer product for milk or coffee of claim 1 , further including therapeutics chosen from the group consisting of anti-pain agents, anti-inflammatory agents, narcotics, anti-cancer agents, biologics, anti-infective agents, hormones, diabetes treatments, heart and circulatory drugs, respiratory agents, gastrointestinal agents, genitourinary agents, central nervous system agents, neuromuscular agents, nutritional supplements, and blood modifying agents.
21. The liquid beverage enhancer product for milk or coffee of claim 1 , further in combination with a beverage chosen from the group consisting of milk and coffee.
22. The liquid beverage enhancer product of claim 1 , further in combination with a non-beverage food product chosen from the group consisting of ready to eat frosting, whipped cream, cream cheese, ice cream, cake batter, and plain yogurt.
23. The liquid beverage enhancer product for milk or coffee of claim 1 , wherein said high intensity sweeteners are present in an amount to provide said liquid beverage enhancer product with an effective sweetness equivalent to greater than 65 degrees Brix sugar in water solution.
24. The liquid beverage enhancer product for milk or coffee of claim 23 , wherein said high intensity sweeteners are present in an amount to provide said liquid beverage enhancer product with an effective sweetness equivalent to greater than 100 degrees Brix sugar in water solution.
25. The liquid beverage enhancer product for milk or coffee of claim 1 , further defined as including at least 30% non-water solvents with humectant properties.
26. A method of enhancing a beverage, including the steps of:
adding a liquid beverage enhancer product including a shelf-stable highly concentrated liquid flavor and color solution having at least 10% non-water solvents with humectant properties including propylene glycol to a beverage; and
enhancing the flavor and color of the beverage.
27. The method of claim 26 , wherein said adding step is performed by a step chosen from the group consisting of squeezing a bottle, pouring a bottle, and dripping a bottle containing the liquid beverage enhancer product into the beverage, and a user mixing the beverage.
28. A liquid beverage enhancer product for milk or coffee, consisting essentially of a shelf-stable and physically stable, highly concentrated liquid flavor and color solution including 20-60% propylene glycol, 0-30% flavors, 20-60% water, 0-5% acesulfame potassium, 0-10% sugars, 0-5% sucralose, 0-10% sodium citrate, and 0-5% citric acid, wherein said liquid beverage enhancer product has a pH greater than 5.0 and is free of preservatives sodium benzoate and potassium sorbate.
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US15/837,851 US20180098558A1 (en) | 2013-11-21 | 2017-12-11 | Shelf-stable, preservative-free liquid beverage enhancer products |
US15/950,427 US20180228185A1 (en) | 2013-11-21 | 2018-04-11 | Shelf-stable liquid beverage enhancer products |
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US201361907163P | 2013-11-21 | 2013-11-21 | |
US14/257,198 US9861122B2 (en) | 2013-11-21 | 2014-04-21 | Shelf-stable, preservative-free liquid beverage enhancer products |
US15/837,851 US20180098558A1 (en) | 2013-11-21 | 2017-12-11 | Shelf-stable, preservative-free liquid beverage enhancer products |
Related Parent Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US14/257,198 Division US9861122B2 (en) | 2013-11-21 | 2014-04-21 | Shelf-stable, preservative-free liquid beverage enhancer products |
Related Child Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US15/950,427 Continuation-In-Part US20180228185A1 (en) | 2013-11-21 | 2018-04-11 | Shelf-stable liquid beverage enhancer products |
Publications (1)
Publication Number | Publication Date |
---|---|
US20180098558A1 true US20180098558A1 (en) | 2018-04-12 |
Family
ID=53173557
Family Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US14/257,198 Active US9861122B2 (en) | 2013-11-21 | 2014-04-21 | Shelf-stable, preservative-free liquid beverage enhancer products |
US15/837,851 Abandoned US20180098558A1 (en) | 2013-11-21 | 2017-12-11 | Shelf-stable, preservative-free liquid beverage enhancer products |
Family Applications Before (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US14/257,198 Active US9861122B2 (en) | 2013-11-21 | 2014-04-21 | Shelf-stable, preservative-free liquid beverage enhancer products |
Country Status (1)
Country | Link |
---|---|
US (2) | US9861122B2 (en) |
Families Citing this family (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US9861122B2 (en) * | 2013-11-21 | 2018-01-09 | AMT Group, LLC | Shelf-stable, preservative-free liquid beverage enhancer products |
US10039294B1 (en) * | 2014-01-13 | 2018-08-07 | Michael J Akerman | Method of preserving food product without refrigeration |
US11191289B2 (en) | 2018-04-30 | 2021-12-07 | Kraft Foods Group Brands Llc | Spoonable smoothie and methods of production thereof |
US10143223B1 (en) * | 2018-06-04 | 2018-12-04 | Sourabh Kharait | Sports rehydration drink |
WO2020097335A2 (en) * | 2018-11-08 | 2020-05-14 | Sourabh Kharait | Compositions for preparing sports rehydration drink |
US10647952B1 (en) | 2019-05-24 | 2020-05-12 | Shawn Lawless | Method and apparatus of using alcohol and high-pressure processing (HPP) to preserve all-natural beverages |
US20200369993A1 (en) * | 2019-05-24 | 2020-11-26 | Shawn Lawless | Method and apparatus of using alcohol and high-pressure processing (hpp) to preserve all-natural beverages |
US10398151B1 (en) | 2019-05-24 | 2019-09-03 | Shawn Lawless | Method and apparatus of using alcohol and high-pressure processing (HPP) to preserve all-natural beverages |
US11905494B2 (en) | 2020-02-10 | 2024-02-20 | Celanese International Corporation | Fabric detergent formulation |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3118769A (en) * | 1961-09-13 | 1964-01-21 | Cba Inc | Preparation of flavored dairy products |
US20050126632A1 (en) * | 2003-12-11 | 2005-06-16 | Farrell Steven H. | Beverage modification system |
US8513225B2 (en) * | 2008-10-03 | 2013-08-20 | Winlind Skincare, Llc | Composition and method for topical treatment of skin lesions |
US9861122B2 (en) * | 2013-11-21 | 2018-01-09 | AMT Group, LLC | Shelf-stable, preservative-free liquid beverage enhancer products |
US20180228185A1 (en) * | 2013-11-21 | 2018-08-16 | AMT Group LLC, DBA Imbibe | Shelf-stable liquid beverage enhancer products |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20060115572A1 (en) * | 2004-11-30 | 2006-06-01 | Guerrero Arturo F | Method for delivering hot and cold beverages on demand in a variety of flavorings and nutritional additives |
WO2007070504A2 (en) * | 2005-12-13 | 2007-06-21 | Morton Grove Pharmaceuticals, Inc. | Stable and palatable oral liquid sumatriptan compositions |
WO2011011077A2 (en) * | 2009-07-22 | 2011-01-27 | Kalamazoo Holdings, Ing. | Microbially stable dispersion medium for emulsions |
-
2014
- 2014-04-21 US US14/257,198 patent/US9861122B2/en active Active
-
2017
- 2017-12-11 US US15/837,851 patent/US20180098558A1/en not_active Abandoned
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3118769A (en) * | 1961-09-13 | 1964-01-21 | Cba Inc | Preparation of flavored dairy products |
US20050126632A1 (en) * | 2003-12-11 | 2005-06-16 | Farrell Steven H. | Beverage modification system |
US8513225B2 (en) * | 2008-10-03 | 2013-08-20 | Winlind Skincare, Llc | Composition and method for topical treatment of skin lesions |
US9861122B2 (en) * | 2013-11-21 | 2018-01-09 | AMT Group, LLC | Shelf-stable, preservative-free liquid beverage enhancer products |
US20180228185A1 (en) * | 2013-11-21 | 2018-08-16 | AMT Group LLC, DBA Imbibe | Shelf-stable liquid beverage enhancer products |
Also Published As
Publication number | Publication date |
---|---|
US9861122B2 (en) | 2018-01-09 |
US20150140177A1 (en) | 2015-05-21 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US20180098558A1 (en) | Shelf-stable, preservative-free liquid beverage enhancer products | |
KR102194126B1 (en) | Shelf stable, low water liquid beverage concentrates and methods of making the same | |
JP6946378B2 (en) | Sweetness composition | |
JP5080835B2 (en) | Effervescent container beverage | |
EP3440942A1 (en) | Food and beverage products containing 1,3-propanediol and methods of modifying flavor release using 1,3-propanediol | |
US20180228185A1 (en) | Shelf-stable liquid beverage enhancer products | |
US20130045314A1 (en) | Liquid sucralose sweetener composition | |
CN105491893A (en) | Carbonation enhancer | |
JP4838752B2 (en) | Container drink | |
ES2276798T3 (en) | DRINK STABLE AT ENVIRONMENTAL TEMPERATURE. | |
TW200826849A (en) | Packaged green tea beverage | |
US20090232943A1 (en) | Stabilized vitamin solutions; use thereof; process for their production; and formulations comprising the same | |
US20130115357A1 (en) | Instant shelf-stable whitened liquid beverage concentrtate and methods of making thereof | |
CA2748983C (en) | Containers and methods for dispensing multiple doses of a concentrated liquid, and shelf stable concentrated liquids | |
EP3367815B1 (en) | Soluble fiber liquid beverage concentrate and method for delivery of soluble fiber | |
JP7392766B2 (en) | Method for producing instant tea beverage composition | |
US20220007687A1 (en) | Shelf stable liquid flavored concentrate | |
RU2712556C2 (en) | Liquid concentrates for beverages production, stabilized with extract of quillai, and methods for preparation thereof | |
US20230072098A1 (en) | Preservative free shelf stable liquid flavored concentrate | |
JP6280665B1 (en) | Beverages containing caramel color | |
US20200305482A1 (en) | Clean label shelf-stable flavor delivery systems | |
KR101533381B1 (en) | Concentration Liquid beverage Composition and Preparing Methods of the same | |
JP2021065197A (en) | Carbonic acid stimulation promoter comprising dihydrochalcone |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
AS | Assignment |
Owner name: AMT GROUP LLC DBA IMBIBE, ILLINOIS Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNORS:KANG, YOUNG;FARINELLA, JOE;FROTHINGHAM, KATHRYN;AND OTHERS;SIGNING DATES FROM 20171221 TO 20171228;REEL/FRAME:044533/0317 |
|
STPP | Information on status: patent application and granting procedure in general |
Free format text: DOCKETED NEW CASE - READY FOR EXAMINATION |
|
STPP | Information on status: patent application and granting procedure in general |
Free format text: NON FINAL ACTION MAILED |
|
STCB | Information on status: application discontinuation |
Free format text: ABANDONED -- FAILURE TO RESPOND TO AN OFFICE ACTION |