WO1996019925A1

WO1996019925A1 - Gelled, alcohol-free carbonated beverage

Info

Publication number: WO1996019925A1
Application number: PCT/US1995/016646
Authority: WO
Inventors: William Fritsche Chalupa
Original assignee: Monsanto Company
Priority date: 1994-12-27
Filing date: 1995-12-21
Publication date: 1996-07-04
Also published as: AU4526296A

Abstract

The invention is a gelled, alcohol-free carbonated beverage containing from about 2.0 to about 3.0 gas volumes of carbon dioxide, comprising between about 0.0001 % and 0.2 % gellan gum. In one embodiment of the invention, the amount of gellan gum in the beverage is between about 0.0001 % and 0.01 %. In another embodiment, the amount of gellan gum in the beverage is between about 0.0101 % and 0.0499 %. In another embodiment, the amount of gellan gum in the beverage is between about 0.05 % and 0.2 %.

Description

TTTLE OF THE INVENTION

GELLED, ALCOHOL-FREE CARBONATED BEVERAGE

BACKGROUND OF THE INVENTION

Known processes for carbonation of jelly include the process disclosed in unexamined, published Japanese patent application JP-A-50- 69247, which comprises putting a gelling food composition in a pressure- resistant container, setting the composition, adding caibon dioxide gas to the container, and shaking the content to homogenize while maintaining at a temperature above the point where the gel becomes so, followed by cooling, however, this process is not deemed suitable for industrial production because of such complicated steps involved, i.e., heating of gelling agent to dissolve, cooling for sening and, after addition of carbon dioxide gas, re-heating for solution, shaking, and re-cooling for setting.

JP-A-59-45837 proposes a process comprising mixing a gelatin solution and a carbon dioxide-containing aqueous solution at a low temperature and setting the mixture in a sealed container. However, the process has such disadvantages that carbon dioxide is easily dissipated during mixing, the process is difficult to carry out on an industrial scale, and the resulting gelatin jelly is inferior in texture to the jelly of κ-carτageenan, i-carrageenan or a mixture thereof.

United States Patent 5,244,686 describes a process for producing a carbonated jelly product involving adding carbon dioxide to a uniform dispersion of cold water-insoluble k-carrageenan and/or i- carrageenan in an aqueous solution, sealing the carbonated dispersion into a container, sterilizing the dispersion by heating, and cooling the dispersion to set. The process requires the use of carrageenan and a sterilization step following carrageenan addition.

United States Serial No. 08/265,524 describes gelled spherical or substantially spherical beads including gellan gum and one or more beverage or food components, including carbon dioxide.

United States Serial No. 08/265,082 describes a pourable gelled beverage containing gellan gum, at levels of between 0.01 % and 0.15% weight basis, as the sole gelling agent. European Publication 620272 describes a process for clarifying beer or wine using gellan gum.

United States Patent 5,376,396 describes a beverage stabilizing system which is a blend of gellan gum and carboxymethylcellulose.

United States Patent 5,196,220 describes a fermented malt beverage having improved foam stability and desirable lace, cling and clarity, which includes 5-400 ppm gellan gum and a cold water soluble protein. These beverages typically have an alcohol content of between about 4 and 6%, and a level of carbonation of about 1 -1.2 gas volumes. They are naturally carbonated during feraientation over a period of 2-3 weeks.

United States Patent 5,190,778 describes a fermented malt beverage having improved foam stability and desirable lace, cling and clarity, which includes 5-400 ppm gellan gum. These beverages typically have an alcohol content of between about 4 and 6%, and a level of carbonation of about 1 -1.2 gas volumes. They are naturally carbonated during fermentation over a period of 2-3 weeks.

The present invention is a stable, pourable, alcohol-free super-carbonated beverage containing gellan gum.

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SUMMARY OF THE INVENTION

The invention is a gelled, alcohol-free carbonated beverage comprising between about 0.0001 % and 0.2% gellan gum and carbon dioxide gas bubbles dispersed therein. In one embodiment of the invention, the amount of gellan gum in the beverage is between about 0.0001 % and 0.01 %. In another embodiment, the amount of gellan gum in the beverage is between about 0.0101% and 0.0499%. In another embodiment, the amount of gellan gum in the beverage is between about 0.05% and 0.2%. All amounts are weight basis. 0.0001 % is equivalent to 1 ppm.

Formation of gellan gum gelled carbonated beverages of the invention requires gelation and carbonation. Both gelation and carbonation are aided by the presence of calcium salts. The present invention achieves both gelation and carbonation to provide a beverage product having both characteristics.

DETAILED DESCRIPTION OF THE INVENTION

The invention is a gelled, alcohol -free carbonated beverage comprising between about 0.0001 % and 0.2% gellan gum and carbon dioxide gas bubbles dispersed therein. In one embodiment of the invention, the amount of gellan gum in the beverage is between about 0.0001 % and 0.01 %. In another embodiment, the amount of gellan gum in the beverage is between about 0.0101 % and 0.0499%. In another embodiment, the amount of gellan gum in the beverage is between about 0.05% and 0.2%. All amounts are weight/weight basis. The teπn "beverage" as used herein means a non-gaseous liquid substance which is freely flowing or freely moving and which is suitable for drinking. The choice of amount of gellan gum to be incorporated in the carbonated beverage depends on the beverage characteristics desired.

The beverages of the present invention are "super" carbonated, having between 2 and 3 carbon dioxide gas volumes (described below), and alcohol free. Particular embodiments of these super carbonated, alcohol free beverages of the invention are those having high levels of sugar (e.g. @15% sugar), commonly known in the beverage industry as sodas, including colas, orange sodas, root beers, lemon lime sodas, etc. Other embodiments are super carbonated, alcohol free beverages of the invention are those having no sugar (e.g. club sodas), and those known as diet sodas. Higher amounts of gellan gum, e.g. between 0.05 and 0.2% , produce a gelled carbonated beverage product which is a freely moving substance, such as a freely moving jelly mass, suitable for consumption. The carbonated beverage, upon exposure to atmospheric pressure conditions, releases carbon dioxide in a unique fashion. Carbon dioxide gas bubbles are released in a vertical direction with some horizontal movement, referred to hereinafter as "vertical zig-zag."

Lower amounts of gellan gum, e.g. between about 0.0001 and 0.01 % (between about 1-100 ppm), produce a freely flowing beverage which visually appears to be the same as the carbonated beverage lacking gellan gum, but which actually imparts mouthfeel and flavor releasing characteristics which distinguish the carbonated beverage from one which lacks gellan gum. In both cases, gellan gum extends the time during which beverage carbonation is retained. Freely flowing gelled substances, as used herein, mean substances having low levels of hardness (the force required to rupture the gel, measured in lb-force) and firmness (relating to the appearance of the gel when lightly squeezed, measured in Newtons/cm^). Freely moving gelled substances, as used herein, mean substances having relatively high levels of hardness and firmness.

Gellan gum can be incorporated into the carbonated beverage by one of several processes. These processes are convenient and readily adaptable to manufacturing processes currently practiced for making and packaging carbonated beverages.

One process involves heating a gellan gum solution (e.g. to about 160-180°F) prepared with tap water, a sequestrant, e.g. sodium citrate, sodium tripolyphosphate, and sodium hexametaphosphate, and a calcium salt selected from the group consisting of calcium carbonate and calcium phosphate dihydrate, to hydrate the gellan gum. This solution is added to a cooled beverage and filled into a sealable container. The container is sealed and the beverage allowed to gel. Increased levels of sequestrant are preferred for highly acidic (e.g. between about pH 2.25 and 2.75) gelled carbonated beverage products (colas), while lower levels of sequestrant are suitable for gelled carbonated beverage products having less acid (e.g. between about pH 2.75 and 4.00) (e.g. orange sodas, lemon-lime sodas, root beer sodas). This process is highly desirable since it does not require that the beverage be heated.

An alternative process involves heating a gellan gum solution (e.g. to about 160-180°F) prepared with distilled water, adding the solution to a tempered (@ 100-120°F carbonated beverage, and filling the beverage into a sealable container. Calcium salts such as calcium carbonate and calcium phosphate dihydrate can be added to the gellan gum solution to enhance gelation. Once the beverage is transferred into the sealable container, the container is sealed and the beverage allowed to gel. This alternative process shows that gelled carbonated beverages including gellan gum can be prepared with according to a process whereby the beverage is heated.

Another process, which involves preparing a gelled carbonaϊed beverage of the invention without using a precarbonated beverage as starting material (and which therefore requires a finishing pasteurization step), gellan gum, sequestrant, and optional ingredients such as sugar and flavorings are combined in solution. Carbonation of the solution is induced either by carbon dioxide injection or by addition of the solution to calcium carbonate. The beverage is filled into a sealable container, sealed, and pasteurized.

The finished product typically contains from 2.0 to 3.0 gas volume of carbon dioxide. Carbon dioxide gas volume is a unit used in the carbonated beverage industry representing the amount of carbon dioxide present in the beverage. 1 gas volume represents the amount of gas absorbed in a given beverage volume at 15.5°C and 1 atmosphere.

Optionally, other gums or stabilizers can be incorporated into the gellan gum solution, including xanthan gum, locust bean gum, carboxymethylcellulose, guar gum, pectin, carrageenan, alginates, etc., in order to further modify the resulting texture of the carbonated beverage. However, the presence of gellan gum is required to form the unique carbonated gel, particularly when adding the gelling agent at room temperature.

Gellan gum is a heteropolysaccharide prepared by fermentation of Pseudomonas elodea ATCC 31461. Gellan gum is available from Kelco Division of Merck & Co., Inc., San Diego, CA, under various names, including KELCOGEL, KELCOGEL PC, and KELCOGEL F. Processes for preparing gellan gum include those described in United States Patents 4,326,052 and 4,326,053. It is useful for a variety of gelling, texturizing, stabilizing and film forming applications, particularly as a gelling agent in foods, personal care products and industrial applications.

Typical pH modifiers, such as citric acid or malic acid, sweeteners, such as natural and artificial sweeteners, preservatives, such as sodium benzoate, flavorings such as flavor emulsion oil bases, other common beverage additives such as sodium citrate and ascorbic acid, and colorings, may also be added to beverages of the present invention

EXAMPLE 1 Gelled, Alcohol-free Carbonated Beverages

Four gelled beverages were prepared by adding a solution comprising gellan gum, sodium tripolyphosphate, and calcium carbonate, to room temperature carbonated beverage. The following dry blends were prepared:

Drv Blend A Eans 3b. gellan gum 18 64.3% sodium tripolyphosphate 2 7.2% calcium carbonate 8 28.5% Drv Blend B Parts 3b gellan gum 18 60.0% sodium tripolyphosphate 4 13.3% calcium carbonate 8 26.7%

Dry blend A, having lower levels of sequestrant, was used for gelled carbonated beverages having low acid levels, while dry blend B was used for gelled carbonated beverages having high acid levels. As previously described,- alternative sequestrants such as sodium citrate and sodium hexametaphosphate may be used instead of sodium tripolyphosphate.

Gelled carbonated beverages were prepared according to the following procedure:

1) 1% aqueous solutions of blend A and blend B were prepared by adding dry ingredients to water and heating to about 160-180°F, to produce solution A and solution B.

2) Amounts shown below of solutions A and B were added to a 350 ml bottle of room temperature carbonated beverage (solution A was added to orange soda, lemon iime soda, or root beer soda; solution B was added to cola)

3) The bottle was sealed and shaken 5-7 times.

4) The contents gelled in 1 -5 minutes.

Example la - 35 ml of solution A (i.e. 643 ppm gellan gum) Example lb - 24.5 ml of solution A (i.e. 450 ppm gellan gum) Example lc - 35 ml of solution B (i.e. 600 ppm gellan gum) Example Id - 24.5 ml of solution B (i.e. 420 ppm gellan gum) All sodas gelled. Examples la and lc were strong gels. Examples lb and Id were weak gels. Example 1 demonstrates that gellan gum gels room temperature carbonated beverages, and requires no subsequent heating. Bottles were opened and carbon dioxide gas bubbles released. In examples lb and Id, bubbles were slowly released in a vertical direction.. In examples la and lc, bubbles were released in a vertical direction with some horizontal movement ("vertical zig-zag").

EXAMPLE 2

Gelled, Alcohol -free Carbonated Beverages

The procedure of Example 1 was followed except that 70 ml of solution A was added at room temperature in step 2, resulting in a beverage having 1286 ppm gellan gum. After a gel has formed, the contents are shaken to break the gel. When the bottle was opened, bubbles were slowly released in a veπical direction with some horizontal movement.

EXAMPLE 3 Gelled, Alcohol-free Carbonated Beverages

The procedure of Example 1 was followed except that 70 ml of solution B was added at room temperature in step 2, resulting in a beverage having 1200 ppm gellan gum. When the bottle was opened, bubbles were slowly released in a veπical direction with some horizontal movement.

EXAMPLE 4 Gelled, Alcohol-free Carbonated Beverages

Gelled carbonated beverages were prepared according to the general procedure whereby: 1) water, sugar, gellan gum, sodium citrate, and citric acid were combined in solution;

2) the solution was added to a bottle containing dry calcium carbonate;

3) calcium carbonate was dissolved into the solution;

4) the solution was bottled and sealed; and

5) the bottled solution was pasteurized.

The bottled solution gels and generates carbon dioxide.

Example 4a - Four batches of gelled carbonated beverages were prepared having the following amounts of water, sugar, gellan gum, sodium citrate, and citric acid (the level of calcium carbonate used for the batches was 0.15% (0.5 g), 0.30% (1.0 g), 0.45% (1.5 g) or 0.60% (2.0 g)).

Ingredients % (wt.. srarns water 88.68% 625g sugar 10% 70g gellan gum 0.03% (300 ppm) 0.21 g sodium citrate 0.09 0.63g citric acid 1.0% 7.0g

For Example 4a, beverage solutions of step 3 were bottled at 40°F. The resulting beverages gelled and produced carbon dioxide.

Example 4b - Four batches of gelled carbonated beverages were prepared having the following amounts of water, sugar, gellan gum, sodium citrate, and citric acid (the level of calcium carbonate used for the batches was 0.15% (0.5 g), 0.30% (1.0 g), 0.45% (1.5 g) or 0.60% (2.0 g))- Ingredients % (w prams water 88.02% 625g sugar 10% 70g gellan gum 0.02% (200 ppm) 0.14g sodium citrate 0.06% 0.42g citric acid 1.0% 7.0g

For Example 4b, beverage solutions of step 3 were bottled at 130°F. The resulting beverages gelled and produced carbon dioxide.

Bottles were opened and carbon dioxide gas bubbles released. In examples 4a and 4b, bubbles were slowly released in a vertical direction.

EXAMPLE g

Gelled, Alcohol-free Carbonated Beverages

Gelled carbonated beverages were prepared according to the general procedure whereby:

1) water, sugar, gellan gum, sodium citrate, and citric acid were combined in solution;

2) the solution was added to a bottle containing dry calcium carbonate;

3) calcium carbonate was dissolved into the solution;

4) the solution was bottled and sealed;

5) the bottled solution was pasteurized.

The bottled solution gels and generates carbon dioxide. Example 5a - Four batches of gelled carbonated beverages were prepared having the following amounts of water, sugar, gellan gum, sodium citrate, and citric acid (the level of calcium carbonate used for the batches was 0.15% (0.5 g), 0.30% (1.0 g), 0.45% (1.5 g) or 0.60% (2.0 g)).

Ingredients % (vΛ.) s∑ami water 88.65% 625 g sugar 10% 70g gellan gum 0.06% (600 ppm) 0.42g sodium citrate 0.09 0.63g citric acid 1.0% 7.0g

For Example 5a, beverage solutions of step 3 were bottled at 40°F. The resulting beverages gelled and produced carbon dioxide.

Example 5b - Four batches of gelled carbonated beverages were prepared having the following amounts of water, sugar, gellan gum, sodium citrate, and citric acid (the level of calcium carbonate used for the batches was 0.15% (0.5 g), 0.30% (1.0 g), 0.45% (1.5 g) or 0.60% (2.0 g)).

Ingredients % (vn.) grams water 88 % 625g sugar 10% 70g gellan gum 0.04% (400 ppm) 0.28g sodium citrate 0.06% 0.42g citric acid 1.0% 7.0g

For Example 5b, beverage solutions of step 3 were bottled at 130°F. The resulting beverages gelled and produced carbon dioxide.

Bottles were opened and carbon dioxide gas bubbles released. In example 5a, bubbles were slowly released in a vertical direction with some horizontal movement. In example 5b, bubbles were slowly released in a veπical direction. EXAMPLE v Gelled, Alcohol -free Carbonated Beverages

The gelled carbonated beverages prepared in this example use gellan gum at very low usage levels (between about 0.0025%- 0.05%). The beverage is shaken prior to drinking, or is broken during the manufacture, shipping, and distribution process.

Ingredients sams ,) water 495.00g 99.00% gellan gum 3.75g 0.75% sodium citrate 1.25g 0.25%

Gelled carbonated beverages were prepared according to the following procedure:

1 ) Combine gellan gum and sodium citrate with water and heat to 170°F using moderate agitation.

2) Temper beverage to be gelled (sparkling water, cola, lemon lime soda, orange soda) to 100-110°F using water bath.

3) Remove 1.25-25ml of beverage from its original 350 ml container.

4) Replace liquid removed with equal volume of preheated solution prepared in step 1 (25-500 ppm gellan gum).

5) Seal container .

6) Shake container 5-10 times to insure uniform mixing.

7) Place in refrigerator and allow gel to set.

Bottles were opened and carbon dioxide gas bubbles were slowlv released in a veπical direction. EXAMPLE 7 Gelled, Alcohol-free Carbonated Beverages

The gelled carbonated beverages prepared in this example use gellan gum at 0.1 %. The beverage is shaken prior to drinking, or is broken during the manufacmre, shipping, and distribution process.

Ingredients g∑aπiS. % f t_τ) water 495.00g 99.00% gellan gum 3.75g 0.75% sodium citrate 1.25g 0.25%

Gelled carbonated beverages were prepared according to the following procedure:

1) Combine gellan gum and sodium citrate with water and heat to 170°F using moderate agitation.

3) Remove 50ml of beverage from its original 350 ml container.

4) Replace liquid removed with equal volume of preheated solution prepared in step 1 (1000 ppm gellan gum).

5) Seal container .

6) Shake container 5-10 times to insure uniform mixing.

7) Place in refrigerator and allow gel to set. 8) After a gel has formed, the contents are shaken to break the gel.

Bottles were opened and carbon dioxide gas bubbles were slowly released in a vertical direction with some horizontal movement.

EXAMPLE 8 Gelled, Alcohol-free Carbonated Beverages

The following beverages were prepared.

Ingredient Control 1 2 1 4 1 6. water (DI) 443 443 443 443 443 443 443 sugar 55 55 55 55 55 55 55 gellan gum — 0.25 0.25 0.25 0.25 0.25 0.25 sodium citrate 0.25 — 0.25 0.25 0.25 0.25 0.25

Citric acid 0.40 0.025 0.35 0.52 0.40 0.35 0.38 calcium carbonate — — — 0.05 0.02 0.01 0.02 flavor 1.25 1.25 1.25 1.25 1.25 1.25 1.25

PH 3.8 3.8 3.82 3.75 3.36 3.8 3.8

Gelled carbonated beverages were prepared according to the following procedure:

1 ) Dry blend all ingredients.

2) Add dry blend to water, and add flavor.

3) Carbonate mixture with Cθ2 if desired.

4) Add mixture to clean, dry glass bottles.

5) Seal bottles.

6) Pasteurize @ 180°F for 10 min. AU formulations except "Control" contain 500 ppm gellan gum. Bottles were opened and caibon dioxide gas bubbles were slowly released in a vertical direction.

EXAMPLE 9 Gelled, Alcohol -free Carbonated Beverages

The following beverages were prepared.

Ingredient 1 2 1 4 5 £ water (DI) 442.75 442.75 442.75 442.75 442.75 442.75 sugar 55 55 55 55 55 55 gellan gum 0.5 0.5 0.5 0.5 0.5 0.5 sodium citrate — 0.25 0.25 0.25 0.25 0.25

Citric acid 0.025 0.35 0.52 0.40 0.35 0.38 calcium carbonate ~ 0.05 0.02 0.01 0.02 flavor 1.25 1.25 1.25 1.25 1.25 1.25 pH 3.8 3.82 3.75 3.36 3.8 3.8

Gelled carbonated beverages were prepared according to the following procedure:

1 ) Dry blend all ingredients.

2) Add dry blend to water, and add flavor.

3) Carbonate mixture with Cθ2 if desired.

4) Add mixture to clean, dry glass bottles.

5) Seal bottles.

6) Pasteurize @ 180°F for 10 min.

All formulations contain 1000 ppm gellan gum. After a gel has formed, the contents are shaken to break the gel. Bottles were opened and carbon dioxide gas bubbles were slowly released in a veπical direction with some horizontal movement.

Claims

I THE CLAIMS;

1. A gelled carbonated alcohol-free beverage containing from about 2.0 to about 3.0 carbon dioxide gas volumes, comprising between about 0.0001 % and 0.2% gellan gum, wherein the beverage is a freely flowing or freely moving substance.

2. A beverage of Claim 1 , wherein the amount of gellan gum in the beverage is between about 0.0001 % and 0.01 %, and wherein the beverage is a freely flowing substance.

3. A beverage of Claim 1 , wherein the amount of gellan gum in the beverage is between about 0.0101 % and 0.0499%, and wherein the beverage is a freely flowing substance.

4. A beverage of Claim 1 , wherein the amount of gellan gum in the beverage is between about about 0.05% and 0.2%, and wherein the beverage is a freely moving substance.

5. A gelled carbonated beverage of Claim 2 additionally comprising gums or stabilizers selected from the group consisting of xanthan gum, locust bean gum, carboxymethylcellulose, guar gum, pectin, carrageenan, and alginates.

6. A gelled carbonated beverage of Claim 3 additionally comprising gums or stabilizers selected from the group consisting of xanthan gum, locust bean gum, carboxymethylcellulose, guar gum, pectin, carrageenan, and alginates.

7. A gelled carbonated beverage of Claim 4 additionally comprising gums or stabilizers selected from the group consisting of xanthan gum, locust bean gum, carboxymethylcellulose, guar gum, pectin, carrageenan, and alginates.

8. A process for preparing a gelled carbonated alcohol - free beverage containing from about 2.0 to about 3.0 carbon dioxide gas volumes, comprising: a) heating an aqueous solution comprising gellan gum, a sequestrant and a calcium salt, to dissolve and hydrate the gellan gum; b mixing the heated solution with a carbonated beverage at about room temperature to form a mixture; c) filling the mixture into a sealable container; and d) sealing the container.

9. A process of Claim 7 wherein the aqueous solution is heated in step a to a temperature of between about 160 and 180°F.