WO1986000196A1 - Aerosol product - Google Patents
Aerosol product Download PDFInfo
- Publication number
- WO1986000196A1 WO1986000196A1 PCT/AU1985/000135 AU8500135W WO8600196A1 WO 1986000196 A1 WO1986000196 A1 WO 1986000196A1 AU 8500135 W AU8500135 W AU 8500135W WO 8600196 A1 WO8600196 A1 WO 8600196A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- composition according
- aerosol
- aerosol dispensable
- dispensable composition
- sweetener
- Prior art date
Links
- 239000000443 aerosol Substances 0.000 title claims abstract description 32
- 239000000203 mixture Substances 0.000 claims abstract description 31
- 239000000796 flavoring agent Substances 0.000 claims abstract description 12
- 235000019634 flavors Nutrition 0.000 claims abstract description 12
- 239000003755 preservative agent Substances 0.000 claims abstract description 11
- 239000003380 propellant Substances 0.000 claims abstract description 11
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 10
- 239000003765 sweetening agent Substances 0.000 claims abstract description 10
- 239000002562 thickening agent Substances 0.000 claims abstract description 10
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 230000002335 preservative effect Effects 0.000 claims abstract description 7
- 239000000546 pharmaceutical excipient Substances 0.000 claims abstract description 3
- GQPLMRYTRLFLPF-UHFFFAOYSA-N Nitrous Oxide Chemical group [O-][N+]#N GQPLMRYTRLFLPF-UHFFFAOYSA-N 0.000 claims description 16
- 235000010234 sodium benzoate Nutrition 0.000 claims description 9
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 8
- 239000001272 nitrous oxide Substances 0.000 claims description 8
- -1 sorbitol ester Chemical class 0.000 claims description 8
- 239000005720 sucrose Substances 0.000 claims description 8
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 claims description 8
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 7
- 239000004299 sodium benzoate Substances 0.000 claims description 7
- 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 description 5
- 150000004676 glycans Chemical class 0.000 claims description 5
- 239000003112 inhibitor Substances 0.000 claims description 5
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 claims description 5
- 229920001282 polysaccharide Polymers 0.000 claims description 5
- 239000005017 polysaccharide Substances 0.000 claims description 5
- 235000010241 potassium sorbate Nutrition 0.000 claims description 5
- 239000004302 potassium sorbate Substances 0.000 claims description 5
- 229940069338 potassium sorbate Drugs 0.000 claims description 5
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical group CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 4
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 4
- 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 claims description 4
- ATUOYWHBWRKTHZ-UHFFFAOYSA-N Propane Chemical compound CCC ATUOYWHBWRKTHZ-UHFFFAOYSA-N 0.000 claims description 4
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 claims description 4
- 239000008122 artificial sweetener Substances 0.000 claims description 4
- 235000021311 artificial sweeteners Nutrition 0.000 claims description 4
- 235000011187 glycerol Nutrition 0.000 claims description 4
- 229910000160 potassium phosphate Inorganic materials 0.000 claims description 4
- 235000011009 potassium phosphates Nutrition 0.000 claims description 4
- 239000000600 sorbitol Substances 0.000 claims description 4
- 229910019142 PO4 Inorganic materials 0.000 claims description 3
- 239000003086 colorant Substances 0.000 claims description 3
- 235000021096 natural sweeteners Nutrition 0.000 claims description 3
- 235000021317 phosphate Nutrition 0.000 claims description 3
- YSVBPNGJESBVRM-ZPZFBZIMSA-L Carmoisine Chemical compound [Na+].[Na+].C1=CC=C2C(/N=N/C3=C(C4=CC=CC=C4C(=C3)S([O-])(=O)=O)O)=CC=C(S([O-])(=O)=O)C2=C1 YSVBPNGJESBVRM-ZPZFBZIMSA-L 0.000 claims description 2
- 229930091371 Fructose Natural products 0.000 claims description 2
- 239000005715 Fructose Substances 0.000 claims description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims 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 claims 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 claims description 2
- 239000004176 azorubin Substances 0.000 claims description 2
- 235000012733 azorubine Nutrition 0.000 claims 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 claims description 2
- 239000001569 carbon dioxide Substances 0.000 claims description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 2
- 229940031019 carmoisine Drugs 0.000 claims description 2
- 239000008121 dextrose Substances 0.000 claims description 2
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 2
- 239000003995 emulsifying agent Substances 0.000 claims description 2
- 239000000194 fatty acid Substances 0.000 claims description 2
- 229930195729 fatty acid Natural products 0.000 claims description 2
- YQEMORVAKMFKLG-UHFFFAOYSA-N glycerine monostearate Natural products CCCCCCCCCCCCCCCCCC(=O)OC(CO)CO YQEMORVAKMFKLG-UHFFFAOYSA-N 0.000 claims description 2
- SVUQHVRAGMNPLW-UHFFFAOYSA-N glycerol monostearate Natural products CCCCCCCCCCCCCCCCC(=O)OCC(O)CO SVUQHVRAGMNPLW-UHFFFAOYSA-N 0.000 claims description 2
- 229920000609 methyl cellulose Polymers 0.000 claims description 2
- 239000001923 methylcellulose Substances 0.000 claims description 2
- 230000007935 neutral effect Effects 0.000 claims description 2
- 150000003013 phosphoric acid derivatives Chemical class 0.000 claims description 2
- 239000004175 ponceau 4R Substances 0.000 claims description 2
- 235000012731 ponceau 4R Nutrition 0.000 claims description 2
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical class [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 claims description 2
- 235000010235 potassium benzoate Nutrition 0.000 claims description 2
- 239000001294 propane Substances 0.000 claims description 2
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
- 239000011734 sodium Substances 0.000 claims description 2
- 235000010269 sulphur dioxide Nutrition 0.000 claims description 2
- 239000004291 sulphur dioxide Substances 0.000 claims description 2
- 239000004149 tartrazine Substances 0.000 claims description 2
- 235000012756 tartrazine Nutrition 0.000 claims description 2
- UJMBCXLDXJUMFB-GLCFPVLVSA-K tartrazine Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)C1=NN(C=2C=CC(=CC=2)S([O-])(=O)=O)C(=O)C1\N=N\C1=CC=C(S([O-])(=O)=O)C=C1 UJMBCXLDXJUMFB-GLCFPVLVSA-K 0.000 claims description 2
- 229960000943 tartrazine Drugs 0.000 claims description 2
- SWGJCIMEBVHMTA-UHFFFAOYSA-K trisodium;6-oxido-4-sulfo-5-[(4-sulfonatonaphthalen-1-yl)diazenyl]naphthalene-2-sulfonate Chemical compound [Na+].[Na+].[Na+].C1=CC=C2C(N=NC3=C4C(=CC(=CC4=CC=C3O)S([O-])(=O)=O)S([O-])(=O)=O)=CC=C(S([O-])(=O)=O)C2=C1 SWGJCIMEBVHMTA-UHFFFAOYSA-K 0.000 claims description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims 3
- 108010011485 Aspartame Proteins 0.000 claims 1
- 239000000605 aspartame Substances 0.000 claims 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 claims 1
- 235000010357 aspartame Nutrition 0.000 claims 1
- 229960003438 aspartame Drugs 0.000 claims 1
- 235000010270 methyl p-hydroxybenzoate Nutrition 0.000 claims 1
- 239000004292 methyl p-hydroxybenzoate Substances 0.000 claims 1
- LXCFILQKKLGQFO-UHFFFAOYSA-N methylparaben Chemical compound COC(=O)C1=CC=C(O)C=C1 LXCFILQKKLGQFO-UHFFFAOYSA-N 0.000 claims 1
- 235000013772 propylene glycol Nutrition 0.000 claims 1
- 235000013305 food Nutrition 0.000 description 8
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- 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 4
- 235000010323 ascorbic acid Nutrition 0.000 description 3
- 239000011668 ascorbic acid Substances 0.000 description 3
- 229960005070 ascorbic acid Drugs 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000007797 corrosion Effects 0.000 description 3
- 238000005260 corrosion Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000005028 tinplate Substances 0.000 description 3
- 239000004150 EU approved colour Substances 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 239000004411 aluminium Substances 0.000 description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 2
- 229910052782 aluminium Inorganic materials 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 235000020124 milk-based beverage Nutrition 0.000 description 2
- 235000020166 milkshake Nutrition 0.000 description 2
- 229940006093 opthalmologic coloring agent diagnostic Drugs 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 239000008213 purified water Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 125000000185 sucrose group Chemical group 0.000 description 2
- 241000416162 Astragalus gummifer Species 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 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 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 229920002153 Hydroxypropyl cellulose Polymers 0.000 description 1
- HVUMOYIDDBPOLL-XWVZOOPGSA-N Sorbitan monostearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O HVUMOYIDDBPOLL-XWVZOOPGSA-N 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 229920001615 Tragacanth Polymers 0.000 description 1
- 239000004479 aerosol dispenser Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000005562 fading Methods 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 230000000855 fungicidal effect Effects 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 235000011167 hydrochloric acid Nutrition 0.000 description 1
- 239000001863 hydroxypropyl cellulose Substances 0.000 description 1
- 235000010977 hydroxypropyl cellulose Nutrition 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 230000003641 microbiacidal effect Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 230000003158 microbiostatic effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 235000011007 phosphoric acid Nutrition 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 239000008257 shaving cream Substances 0.000 description 1
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 1
- 235000019982 sodium hexametaphosphate Nutrition 0.000 description 1
- 239000001587 sorbitan monostearate Substances 0.000 description 1
- 235000011076 sorbitan monostearate Nutrition 0.000 description 1
- 229940035048 sorbitan monostearate Drugs 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000001117 sulphuric acid Substances 0.000 description 1
- 235000011149 sulphuric acid Nutrition 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 239000000196 tragacanth Substances 0.000 description 1
- 235000010487 tragacanth Nutrition 0.000 description 1
- 229940116362 tragacanth Drugs 0.000 description 1
- KHIWOEQKGNCONF-UHFFFAOYSA-K tripotassium propane-1,2-diol phosphate Chemical compound P(=O)([O-])([O-])[O-].[K+].C(C(C)O)O.[K+].[K+] KHIWOEQKGNCONF-UHFFFAOYSA-K 0.000 description 1
Classifications
-
- 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 OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/40—Foaming or whipping
Definitions
- AEROSOL PRODUCT This invention relates to a composition for use in forming milk shake type products.
- This invention was conceived as a means for preparing a flavoured thickened foamy milk-based drink as an alternative to the traditional milk shake which was formed by blending milk with syrup powdered flavours and ice-cream in a mechanical blender. It is an object of the invention to provide a similar milk drink using an aerosol dispenser.
- flavours have a limited shelf life in solution due to oxidation, microbial attack, enzymatic breakdown, etc.
- the product should be of a low viscosity initally, so that it can be ejected rapidly from the aerosol can to provide the necessary mixing action. This is not easily achieved because the product needs to be concentrated and the thickeners and viscosity builders required in the composition are also concentrated.
- the aerosol propellant is normally restricted to non-condensible gases by food regulations in most countries.
- the present invention provides an aerosol dispensable composition comprising in combination
- the preferred ingredients for the composition of this invention are as follows: A. Frothing agent is selected from emulsifiers of the sorbitol ester, glycerol ester or fatty acid sucrose ester types. Most preferred are glycerol monostearate, sorbitol monostearate which generally produce the best foam with the least affect on flavour. The frothing agent also aids in the stable dispersion of the flavour agents.
- the sweetener may be selected from artificial sweeteners such as saccharine, a ⁇ partame dextrose, fructose or from natural sweeteners such as sucrose. Typically artificial sweeteners are used in the range 0.1 to 5% whilst natural sweeteners are normally in the range 5 to 75%.
- the most reliable sweetener is sucrose and the level of sweetener required is constrained by adequacy in providing sweetening effect at the lower end of the scale and by viscosity and solubility at the upper end of the concentration range. Excessive levels when combined with other exipients can produce crystalline growth in the aerosol cans which results in valve blockages.
- the most preferred sweetener is sucrose used at a level of between 15% - 75%.
- a representative formula is :
- preferred thickeners are gums of the polysaccharide type particularly those of a grade which undergo interaction with milk to produce a large increase in milk viscosity after contact. A number of the gums tested showed a tendancy to age thicken when stored over a period of time. This aging tendancy was reduced by addition of water softening components of the phosphate type.
- Preferred thickeners are carragheenan, methylcellulose, hydroxypropylcellulose, and general polysaccharides. An example of thickeners follows:-
- the colouring agents should be present in the range of 0.01 to 5% preferably 0.01 to 1%.
- Variation of the other components of the composition tends to produce variable affects on colour. Many- colours also increase the corrosivity of the formula to the aerosol container.
- the preferred colouring agents are asodyes of the ponceau 4R, erythroscine, carmoisine, and tartrazine type.
- the preservative needs to be selected from the range of approved food preservatives.
- Preferred preservatives are selected from methyl p-hydroxybensoate, potassium sorbate, sodium benzoate, sulphur dioxide, and potassium phosphate.
- Preferred preservatives are particularly the sodium and potassium benzoates, sorbates and phosphates which ensure a microbiostatic, microbiocidal and fungicidal affect and as well reduce corrosion of lacquered tinplate to the point where shelf life is in excess of twelve months at 20°C are achievable. Microbiological examination of the product was carried out using combinations of potassium sorbate and sodium benzoate.
- the product was prepared over the pH range of between 2-8. Although effective bacterial control is achieved at low pH i.e. 3-5 there was a considerable tendancy for pitting corrosion and severe colour fading.
- Different chemicals were used to adjust the acidity of the solution. These included citric acid, tartaric acid, ascorbic acid, hydrochloric acid, sulphuric acid, phosphoric acid. The most preferred agent was ascorbic acid used at a level of 0.05-0.1%.
- An example of a preferred formulation is as follows:-
- rust can be a problem particularly if acidic components are used, thus a rust inhibitor within the range of 0.01 to 2% may be included.
- the rust inhibitor is selected from sodium benzoate, glycerine, propylene glycol potassium phosphate, or other food approved bufferable inhibitors.
- the sodium benzoate and potassium phosphate are preferred because they also function as a preservative.
- the propellant to be used to dispense the composition from the aerosol can will comprise 2 to 50% by weight and can comprise any food approved propellant.
- nitrous oxide, carbon dioxide and octaflurocyclobutane, or propane may be used.
- the most preferred propellant is nitrous oxide in order to achieve the optimum performance required for this particular composition. Due to its non-condensable nature a higher pressure can be used to ensure mixing with nitrous oxide than with condensable propellants.
- the condensable propellants tend to produce a shaving-cream type foam due to their densities and settle out of the system. Care must be taken if carbon dixoide is used as propellant because it is acidic. However, it could be used where lined aerosol cans are used.
- a further preferred composition for an aerosol dispensable thickening and flavouring composition is as follows.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Dairy Products (AREA)
Abstract
An aerosol dispensable composition comprising in combination (i) 0.05 to 5% of a frothing agent (ii) 0.05 to 75% of a sweetener (iii) 0.05 to 10% of a thickener (iv) 0.01 to 1% of a preservative, and, the balance being selected from other excipients, flavours and colourants, propellants and water.
Description
AEROSOL PRODUCT This invention relates to a composition for use in forming milk shake type products.
This invention was conceived as a means for preparing a flavoured thickened foamy milk-based drink as an alternative to the traditional milk shake which was formed by blending milk with syrup powdered flavours and ice-cream in a mechanical blender. It is an object of the invention to provide a similar milk drink using an aerosol dispenser.
The requirements of a product of this type should include
(i) compatibility with existing aerosol packaging * types in order to minimise manufacturing cost. (ii) a shelf life in an unrefrigerated condition of at least three months.
(iii) full compliance with food regulations, (iv) consumer acceptable flavours as attractive as possible. (v) convenience in use.
(vi) capability of being thickened and frothed in addition to being flavoured.
In order to achieve these objects, it was realised that many constraints existed preventing the formulation of a successful product as discussed below.
Most flavours have a limited shelf life in solution due to oxidation, microbial attack, enzymatic breakdown, etc.
The product should be of a low viscosity initally, so that it can be ejected rapidly from the aerosol can to provide the necessary mixing action. This is not easily achieved because the product needs to be concentrated and the thickeners and viscosity builders required in the composition are also concentrated.
Conventional aerosol cans are not produced to food quality specifications and the lining systems are not able to hold pressurized, low pH liquids for adequate periods of
time. However, most food products are packed in liquids at a low pH in order to avoid microbial spoilage.
The necessity to provide preservation of the product in the absence of low pH compositions must be achieved from the narrow range of food approved added preservatives.
The aerosol propellant is normally restricted to non-condensible gases by food regulations in most countries.
Finally food colours are also affected by some of the above parameters and must be properly regulated.
From the above it can be seen that a large number of difficulties stand in the way of providing an acceptable aerosol product.
In order to achieve the above objects, the present invention provides an aerosol dispensable composition comprising in combination
(i) 0.05 to 5% of a frothing agent, (ii) 0.05 to 75% of a sweetener, (iii) 0.05 to 10% of a thickener, (iv) 0.01 to 1% of a preservative, and the balance being other excipients, flavours and colourants, propellants and water.
The preferred ingredients for the composition of this invention are as follows: A. Frothing agent is selected from emulsifiers of the sorbitol ester, glycerol ester or fatty acid sucrose ester types. Most preferred are glycerol monostearate, sorbitol monostearate which generally produce the best foam with the least affect on flavour. The frothing agent also aids in the stable dispersion of the flavour agents. B. The sweetener may be selected from artificial sweeteners such as saccharine, aεpartame dextrose, fructose or from natural sweeteners such as sucrose. Typically artificial sweeteners are used in the range 0.1 to 5% whilst natural sweeteners are
normally in the range 5 to 75%. The most reliable sweetener is sucrose and the level of sweetener required is constrained by adequacy in providing sweetening effect at the lower end of the scale and by viscosity and solubility at the upper end of the concentration range. Excessive levels when combined with other exipients can produce crystalline growth in the aerosol cans which results in valve blockages. The most preferred sweetener is sucrose used at a level of between 15% - 75%. Typically a representative formula is :
% Flavour 3.0
Sucrose 61.0 Water 28.99
AZO Red Dye 0.010
Nitrous Oxide 7.0
C. Careful selection of the thickener is required because the product is normally used at a dilution of around 10% and with conventional thickeners such as pectin, tragacanth, the ten-fold concentration in the aerosol product would result in a viscosity that was too high to allow proper dispensing from the aerosol can. Thus, preferred thickeners are gums of the polysaccharide type particularly those of a grade which undergo interaction with milk to produce a large increase in milk viscosity after contact. A number of the gums tested showed a tendancy to age thicken when stored over a period of time. This aging tendancy was reduced by addition of water softening components of the phosphate type. Preferred thickeners are carragheenan, methylcellulose, hydroxypropylcellulose, and general polysaccharides.
An example of thickeners follows:-
% Flavour 3.0
Sucrose 50.0 Water 45.95
Xanthane Gum 1.0
Sodium Hexametaphosphate 0.05 Nitrous Oxide 7.0
D. The colouring agents should be present in the range of 0.01 to 5% preferably 0.01 to 1%.
Variation of the other components of the composition tends to produce variable affects on colour. Many- colours also increase the corrosivity of the formula to the aerosol container. The preferred colouring agents are asodyes of the ponceau 4R, erythroscine, carmoisine, and tartrazine type.
E. The preservative needs to be selected from the range of approved food preservatives. Preferred preservatives are selected from methyl p-hydroxybensoate, potassium sorbate, sodium benzoate, sulphur dioxide, and potassium phosphate. By balancing a blend of the previously discussed ingredients and maintaining a pH in the neutral range affective preservation can be achieved. Preferred preservatives are particularly the sodium and potassium benzoates, sorbates and phosphates which ensure a microbiostatic, microbiocidal and fungicidal affect and as well reduce corrosion of lacquered tinplate to the point where shelf life is in excess of twelve months at 20°C are achievable. Microbiological examination of the product was carried out using combinations of potassium sorbate and sodium benzoate. The product was prepared over the pH range of between 2-8. Although effective bacterial control is achieved at low pH i.e. 3-5 there was a considerable tendancy for pitting
corrosion and severe colour fading. Different chemicals were used to adjust the acidity of the solution. These included citric acid, tartaric acid, ascorbic acid, hydrochloric acid, sulphuric acid, phosphoric acid. The most preferred agent was ascorbic acid used at a level of 0.05-0.1%. An example of a preferred formulation is as follows:-
%
Flavour 3.0 Sucrose 60.0
Potassium Sorbate 0.10
Sodium Benzoate 0.05
Water 29.84
Nitrous Oxide 7.0 AZO Red Dye 0.010 pH of the above product was adjusted to pH 4.5 with ascorbic acid.
F. Where unlined aerosol containers are used, rust can be a problem particularly if acidic components are used, thus a rust inhibitor within the range of 0.01 to 2% may be included. Preferably the rust inhibitor is selected from sodium benzoate, glycerine, propylene glycol potassium phosphate, or other food approved bufferable inhibitors. The sodium benzoate and potassium phosphate are preferred because they also function as a preservative.
G. The balance of the mixture is made up with purified water.
H. The propellant to be used to dispense the composition from the aerosol can will comprise 2 to 50% by weight and can comprise any food approved propellant. Preferably nitrous oxide, carbon dioxide and octaflurocyclobutane, or propane may be used. However, the most preferred propellant is nitrous oxide in order to achieve the optimum performance
required for this particular composition. Due to its non-condensable nature a higher pressure can be used to ensure mixing with nitrous oxide than with condensable propellants. In addition, the condensable propellants tend to produce a shaving-cream type foam due to their densities and settle out of the system. Care must be taken if carbon dixoide is used as propellant because it is acidic. However, it could be used where lined aerosol cans are used.
A further preferred composition for an aerosol dispensable thickening and flavouring composition is as follows.
Components Percentage by Weight Flavour 3%
Potassium Sorbate 0.20%
Polysaccharide Gum 0.20%
Aso Red Dye 0.10%
Sorbitan mono stearate 1% Nitrous Oxide 6%
Succrose 40%
Purified Water 49.5%
All percentages given in this specification are by weight. This product can be packaged in plain tinplate or aluminium as the level of preservative is sufficient to prevent corrosion. However, an epon lined tinplate or aluminium aerosol can can also be used. These plastic lined containers are acceptable for food products. From the above, it can be seen that the present invention provides a unique synergistic blend of ingredients which achieves the product requirements required to meet the consumer and Health Regulation requirements.
Claims
1. An aerosol dispensable composition comprising in combination
(i) 0.05 to 5% of a frothing agent
(ii) 0.05 to 75% of a sweetener
(iii) 0.05 to 10% of a thickener
(iv) 0.01 to 1% of a preservative, and, the balance being selected from other excipients, flavours and colourants, propellants and water.
2. An aerosol dispensable composition according to claim 1 wherein the frothing agent is selected from emulsifiers of the sorbitol ester, glycerol ester and fatty acid sucrose ester types.
3. An aerosol dispensable composition according to claim 1 wherein the frothing agent is glycerol monostearate and/or sorbitol monostearate.
4. An aerosol dispensable composition according to claim 1 wherein the sweetener is selected from the group of artificial sweeteners including saccharine, aspartame, dextrose and fructose.
5. An aerosol dispensable composition according tc claim 1 wherein the sweetener is an artificial sweetener present in amounts of from 0.1 to 5%.
6. An aerosol dispensable composition according to claim 1 wherein the sweetener is a natural sweetener present in amounts of from 5 to 75%.
7. An aerosol dispensable ccmposition according to claim 1 wherein the thickener is selected from the group of gums of the polysaccharide type including carragheenan, methylcellulose, hydroxpropylcellulose and general polysaccharides.
8. An aerosol dispensable composition according to claim 1 wherein the preservative is selected from the group of methyl p-hydroxybenzoate, potassium sorbate, sodium benzoate, sulphur dioxide and potassium phosphate.
9. An aerosol dispensable composition according to claim 1 wherein the preservatives are selected from sodium and potassium benzoates, sorbates and phosphates and the pH of the composition is maintained in the neutral range.
10 An aerosol dispensable composition according to claim 1 wherein the colorants are present in the range of 0.01 to 5%.
11. An aerosol dispensable composition according to claim 1 wherein the colorants are selected from the group of asodyes of the ponceau 4R, erythroscine, carmoisine, and tartrazine type.
12. An aerosol dispensable composition according to claim 1 additionally including a rust inhibitor within the range of 0.01 to 2%.
13. An aerosol dispensable composition according to claim 1 additionally including a rust inhibitor selected from the group of sodium benzoate, potassium phosphate, glycerine and propylene glycol.
14. An aerosol dispensable composition according to claim 1 wherein the propellant is selected from nitrous oxide, carbon dioxide, octaflurocyclobutane and propane.
15. An aerosol dispensable composition substantially as described in the examples.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU562584 | 1984-06-21 | ||
| AUPG5625 | 1984-06-21 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO1986000196A1 true WO1986000196A1 (en) | 1986-01-16 |
Family
ID=3696096
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/AU1985/000135 WO1986000196A1 (en) | 1984-06-21 | 1985-06-21 | Aerosol product |
Country Status (2)
| Country | Link |
|---|---|
| EP (1) | EP0190158A1 (en) |
| WO (1) | WO1986000196A1 (en) |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1988004896A1 (en) * | 1987-01-08 | 1988-07-14 | Soltec Research Pty. Ltd. | Aerosol products |
| FR2610221A1 (en) * | 1987-02-04 | 1988-08-05 | Szensavtermelo Vallalat | PROPELLER AND ADDITIVE FOR THE FORMATION OF FOAM, CONTAINED IN A RESERVOIR, AND PROCESS FOR THEIR PRODUCTION |
| US4943443A (en) * | 1987-04-22 | 1990-07-24 | Evers Paulus H J M | Foamable alcohol product and process of producing a foamable alcohol product |
| AU608286B2 (en) * | 1987-01-08 | 1991-03-28 | Soltec Research Pty Ltd | Aerosol products |
| FR2681220A1 (en) * | 1990-08-07 | 1993-03-19 | Pepsico Inc | New compositions for drinks comprising a dipeptide type sweetener, a saccharine salt and a hydrocolloidal polysaccharide |
| US6946120B2 (en) | 1998-04-22 | 2005-09-20 | Connetics Australia Pty. Ltd. | Pharmaceutical composition |
| WO2005099468A1 (en) * | 2004-04-14 | 2005-10-27 | Fonterra Co-Operative Group Limited | Dairy product and process |
| US7078058B2 (en) | 1995-03-03 | 2006-07-18 | Connetics Australia Pty Ltd | Corticosteroid-containing pharmaceutical composition |
| US7141237B2 (en) | 2003-01-24 | 2006-11-28 | Connetics Australia Pty Ltd. | Pharmaceutical foam |
| US7186416B2 (en) | 2003-05-28 | 2007-03-06 | Stiefel Laboratories, Inc. | Foamable pharmaceutical compositions and methods for treating a disorder |
| WO2007033227A1 (en) * | 2005-09-13 | 2007-03-22 | Mcneil Nutritionals, Llc | High intensity sweeteners and coloring agent compositions |
| WO2007090985A3 (en) * | 2006-02-09 | 2007-11-29 | Air Liquide | Use of a nitrogen (n2o) protoxide or of a gas mixture comprising nitrogen protoxide as sweetening agent of agri-food or pharmaceutical products |
| US7847829B2 (en) | 2001-01-09 | 2010-12-07 | Sony Corporation | Image processing apparatus restoring color image signals |
| US8026238B2 (en) | 1997-10-17 | 2011-09-27 | Stiefel Research Australia, Pty Ltd | Topical antifungal composition |
| US8475770B2 (en) | 2006-03-31 | 2013-07-02 | Stiefel Research Australia Pty Ltd | Foamable suspension gel |
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Cited By (23)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1988004896A1 (en) * | 1987-01-08 | 1988-07-14 | Soltec Research Pty. Ltd. | Aerosol products |
| AU608286B2 (en) * | 1987-01-08 | 1991-03-28 | Soltec Research Pty Ltd | Aerosol products |
| FR2610221A1 (en) * | 1987-02-04 | 1988-08-05 | Szensavtermelo Vallalat | PROPELLER AND ADDITIVE FOR THE FORMATION OF FOAM, CONTAINED IN A RESERVOIR, AND PROCESS FOR THEIR PRODUCTION |
| US4943443A (en) * | 1987-04-22 | 1990-07-24 | Evers Paulus H J M | Foamable alcohol product and process of producing a foamable alcohol product |
| FR2681220A1 (en) * | 1990-08-07 | 1993-03-19 | Pepsico Inc | New compositions for drinks comprising a dipeptide type sweetener, a saccharine salt and a hydrocolloidal polysaccharide |
| US7078058B2 (en) | 1995-03-03 | 2006-07-18 | Connetics Australia Pty Ltd | Corticosteroid-containing pharmaceutical composition |
| US8586066B2 (en) | 1997-10-17 | 2013-11-19 | Delcor Asset Corporation | Topical antifungal composition |
| US8026238B2 (en) | 1997-10-17 | 2011-09-27 | Stiefel Research Australia, Pty Ltd | Topical antifungal composition |
| US6946120B2 (en) | 1998-04-22 | 2005-09-20 | Connetics Australia Pty. Ltd. | Pharmaceutical composition |
| US7847829B2 (en) | 2001-01-09 | 2010-12-07 | Sony Corporation | Image processing apparatus restoring color image signals |
| US7141237B2 (en) | 2003-01-24 | 2006-11-28 | Connetics Australia Pty Ltd. | Pharmaceutical foam |
| US7374747B2 (en) | 2003-01-24 | 2008-05-20 | Stiefel Research Australia, Pty Ltd. | Pharmaceutical foam |
| US7749488B2 (en) | 2003-01-24 | 2010-07-06 | Stiefel Research Australia Pty Ltd | Pharmaceutical foam |
| US8586008B2 (en) | 2003-01-24 | 2013-11-19 | Stiefel West Coast, Llc | Pharmaceutical foam |
| US9486394B2 (en) | 2003-01-24 | 2016-11-08 | Stiefel West Coast, Llc | Pharmaceutical foam |
| US7829107B2 (en) | 2003-05-28 | 2010-11-09 | Stiefel Laboratories, Inc. | Foamable pharmaceutical compositions and methods for treating a disorder |
| US7186416B2 (en) | 2003-05-28 | 2007-03-06 | Stiefel Laboratories, Inc. | Foamable pharmaceutical compositions and methods for treating a disorder |
| WO2005099468A1 (en) * | 2004-04-14 | 2005-10-27 | Fonterra Co-Operative Group Limited | Dairy product and process |
| WO2007033227A1 (en) * | 2005-09-13 | 2007-03-22 | Mcneil Nutritionals, Llc | High intensity sweeteners and coloring agent compositions |
| WO2007090985A3 (en) * | 2006-02-09 | 2007-11-29 | Air Liquide | Use of a nitrogen (n2o) protoxide or of a gas mixture comprising nitrogen protoxide as sweetening agent of agri-food or pharmaceutical products |
| US8475770B2 (en) | 2006-03-31 | 2013-07-02 | Stiefel Research Australia Pty Ltd | Foamable suspension gel |
| US8758728B2 (en) | 2006-03-31 | 2014-06-24 | Stiefel Research Australia Pty Ltd | Foamable suspension gel |
| US9265726B2 (en) | 2006-03-31 | 2016-02-23 | Stiefel Research Australia Pty Ltd | Foamable suspension gel |
Also Published As
| Publication number | Publication date |
|---|---|
| EP0190158A1 (en) | 1986-08-13 |
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