WO2014095377A1 - Method of improving microbiological stability in a still water-based beverage and microbiologically shelf-stable still water-based beverages - Google Patents
Method of improving microbiological stability in a still water-based beverage and microbiologically shelf-stable still water-based beverages Download PDFInfo
- Publication number
- WO2014095377A1 WO2014095377A1 PCT/EP2013/075574 EP2013075574W WO2014095377A1 WO 2014095377 A1 WO2014095377 A1 WO 2014095377A1 EP 2013075574 W EP2013075574 W EP 2013075574W WO 2014095377 A1 WO2014095377 A1 WO 2014095377A1
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- WIPO (PCT)
- Prior art keywords
- beverage
- still water
- based beverage
- salts
- carbon dioxide
- Prior art date
Links
- 235000013361 beverage Nutrition 0.000 title claims abstract description 88
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 54
- 238000000034 method Methods 0.000 title claims abstract description 35
- 230000002906 microbiologic effect Effects 0.000 title claims abstract description 16
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 58
- 239000000203 mixture Substances 0.000 claims description 37
- 239000001569 carbon dioxide Substances 0.000 claims description 29
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 29
- 239000003755 preservative agent Substances 0.000 claims description 27
- 150000003839 salts Chemical class 0.000 claims description 25
- 230000002335 preservative effect Effects 0.000 claims description 16
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 claims description 14
- 239000000796 flavoring agent Substances 0.000 claims description 11
- 235000002639 sodium chloride Nutrition 0.000 claims description 9
- GZDFHIJNHHMENY-UHFFFAOYSA-N Dimethyl dicarbonate Chemical compound COC(=O)OC(=O)OC GZDFHIJNHHMENY-UHFFFAOYSA-N 0.000 claims description 8
- 235000010300 dimethyl dicarbonate Nutrition 0.000 claims description 8
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims description 8
- 235000012141 vanillin Nutrition 0.000 claims description 8
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 claims description 8
- WBYWAXJHAXSJNI-VOTSOKGWSA-M .beta-Phenylacrylic acid Natural products [O-]C(=O)\C=C\C1=CC=CC=C1 WBYWAXJHAXSJNI-VOTSOKGWSA-M 0.000 claims description 7
- 239000005711 Benzoic acid Substances 0.000 claims description 7
- WBYWAXJHAXSJNI-SREVYHEPSA-N Cinnamic acid Chemical compound OC(=O)\C=C/C1=CC=CC=C1 WBYWAXJHAXSJNI-SREVYHEPSA-N 0.000 claims description 7
- 239000002253 acid Substances 0.000 claims description 7
- 235000010233 benzoic acid Nutrition 0.000 claims description 7
- 229930016911 cinnamic acid Natural products 0.000 claims description 7
- 235000013985 cinnamic acid Nutrition 0.000 claims description 7
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims description 7
- WBYWAXJHAXSJNI-UHFFFAOYSA-N methyl p-hydroxycinnamate Natural products OC(=O)C=CC1=CC=CC=C1 WBYWAXJHAXSJNI-UHFFFAOYSA-N 0.000 claims description 7
- 239000004334 sorbic acid Substances 0.000 claims description 7
- 235000010199 sorbic acid Nutrition 0.000 claims description 7
- 229940075582 sorbic acid Drugs 0.000 claims description 7
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 claims description 6
- 230000002378 acidificating effect Effects 0.000 claims description 6
- 239000004316 dimethyl dicarbonate Substances 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 claims description 6
- 239000004033 plastic Substances 0.000 claims description 6
- 229920003023 plastic Polymers 0.000 claims description 6
- 239000008122 artificial sweetener Substances 0.000 claims description 5
- 235000021311 artificial sweeteners Nutrition 0.000 claims description 5
- 239000003995 emulsifying agent Substances 0.000 claims description 5
- 235000013355 food flavoring agent Nutrition 0.000 claims description 5
- 235000021096 natural sweeteners Nutrition 0.000 claims description 5
- 238000012546 transfer Methods 0.000 claims description 5
- 235000013343 vitamin Nutrition 0.000 claims description 5
- 239000011782 vitamin Substances 0.000 claims description 5
- 229940088594 vitamin Drugs 0.000 claims description 5
- 229930003231 vitamin Natural products 0.000 claims description 5
- 235000002864 food coloring agent Nutrition 0.000 claims description 4
- 239000000576 food coloring agent Substances 0.000 claims description 4
- 235000015203 fruit juice Nutrition 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 239000000419 plant extract Substances 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 3
- 239000004291 sulphur dioxide Substances 0.000 claims description 3
- 235000010269 sulphur dioxide Nutrition 0.000 claims description 3
- 239000011521 glass Substances 0.000 claims description 2
- 230000012010 growth Effects 0.000 abstract description 26
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract description 20
- 238000002360 preparation method Methods 0.000 abstract description 4
- 238000003860 storage Methods 0.000 abstract description 3
- 244000005700 microbiome Species 0.000 description 15
- 238000012360 testing method Methods 0.000 description 8
- 230000000813 microbial effect Effects 0.000 description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 230000004222 uncontrolled growth Effects 0.000 description 6
- 229920000139 polyethylene terephthalate Polymers 0.000 description 5
- 239000005020 polyethylene terephthalate Substances 0.000 description 5
- 230000003247 decreasing effect Effects 0.000 description 4
- -1 polyethylene terephthalate Polymers 0.000 description 4
- 150000007513 acids Chemical class 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 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 description 2
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 2
- 108010011485 Aspartame Proteins 0.000 description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- 235000005206 Hibiscus Nutrition 0.000 description 2
- 235000007185 Hibiscus lunariifolius Nutrition 0.000 description 2
- 244000284380 Hibiscus rosa sinensis Species 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 235000010358 acesulfame potassium Nutrition 0.000 description 2
- 229960004998 acesulfame potassium Drugs 0.000 description 2
- 239000000619 acesulfame-K Substances 0.000 description 2
- 235000015197 apple juice Nutrition 0.000 description 2
- 239000000605 aspartame Substances 0.000 description 2
- 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 2
- 235000010357 aspartame Nutrition 0.000 description 2
- 229960003438 aspartame Drugs 0.000 description 2
- 238000010923 batch production Methods 0.000 description 2
- 235000015165 citric acid Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000005764 inhibitory process Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000009928 pasteurization Methods 0.000 description 2
- 239000004302 potassium sorbate Substances 0.000 description 2
- 235000010241 potassium sorbate Nutrition 0.000 description 2
- 229940069338 potassium sorbate Drugs 0.000 description 2
- IWHVCHNCTHGORM-UHDJGPCESA-M potassium;(e)-3-phenylprop-2-enoate Chemical compound [K+].[O-]C(=O)\C=C\C1=CC=CC=C1 IWHVCHNCTHGORM-UHDJGPCESA-M 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000015192 vegetable juice Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 208000032484 Accidental exposure to product Diseases 0.000 description 1
- 241000208140 Acer Species 0.000 description 1
- 240000004246 Agave americana Species 0.000 description 1
- 238000012371 Aseptic Filling Methods 0.000 description 1
- 240000006914 Aspalathus linearis Species 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- 239000000940 FEMA 2235 Substances 0.000 description 1
- 244000194101 Ginkgo biloba Species 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 240000003444 Paullinia cupana Species 0.000 description 1
- 235000000556 Paullinia cupana Nutrition 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 231100000818 accidental exposure Toxicity 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 238000009455 aseptic packaging Methods 0.000 description 1
- 238000012865 aseptic processing Methods 0.000 description 1
- 230000002238 attenuated effect Effects 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 230000001332 colony forming effect Effects 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 229940068517 fruit extracts Drugs 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 235000020710 ginseng extract Nutrition 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000002147 killing effect Effects 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000005374 membrane filtration Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- 238000012536 packaging technology Methods 0.000 description 1
- 235000011007 phosphoric acid Nutrition 0.000 description 1
- 238000011020 pilot scale process Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000002829 reductive effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- 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 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/54—Mixing with gases
-
- 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
- A23L2/68—Acidifying substances
-
- 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
Definitions
- the present invention relates to a method of improving microbiological stability in a still water-based beverage with respect to undesirable growth of microbiological spoilage such as yeast and mould growth during their preparation and/or storage.
- Said preservation method comprises at least one step of carbonating the still water-based beverage with a specific low carbon dioxide concentration.
- Still water-based beverages can be unsuitable for drinking for many reasons and, in particular, due to yeast and/or mould growth during their preparation and/or storage.
- yeast and/or mould growth during their preparation and/or storage.
- fruit and/or vegetable containing water-based beverages are prone to yeast and/or mould growth.
- HF Hot Filling
- CAF Cold Aseptic Filling
- Preservatives have been also used in beverages to enhance their shelf-life by providing, in particular, microbial growth control or inhibition.
- Preservatives commonly used in beverages include, for instance, sulphur dioxide, sorbic acid and its salts, benzoic acid and its salts, cinnamic acid and its salts, dimethyl dicarbonate or a mixture thereof which have an antimicrobial activity and thus, prevent from the undesirable yeast and/or mould growth and microbial spoilage in beverages. Nevertheless, as consumer concern grows regarding more natural and healthier food, there has been a desire to reduce the concentration of preservatives in beverages or to replace them with other means.
- preservatives can frequently cause an off-flavour to the beverages when used at effective concentrations to actually prevent from microbial spoilage.
- concentration sufficiently low to avoid off-flavour development such preservatives are not efficient against microbial spoilage.
- the present invention provides an efficient and cost effective method of improving microbiological stability in still water-based beverages with respect to spoilage of microorganisms so as to enhance their shelf life.
- This method comprises at least one step of carbonating said beverage with a low carbon dioxide concentration.
- a method of improving microbiological stability in a still water-based beverage with respect to undesirable microbial growth comprising at least one step of carbonating said beverage wherein the carbon dioxide concentration in the resulting beverage is from approximately 500 mg/L to 1000 mg/L.
- the carbon dioxide concentration in the resulting still water-based beverage is from approximately 750 mg/L to 1000 mg/L.
- said step of carbonating comprises the steps of:
- a method of preserving a still water-based beverage wherein said beverage is an acidic beverage having, for example, a pH from approximately 1 to 5 and, in particular, a pH from about 2 to 4.
- the method according to the invention may further comprise a step of adding at least one preservative and then, preferably, the total concentration of said preservative(s) in the still water-based beverage is approximately below 1000 mg/L or, preferably, below 400 mg/L.
- said preservative is selected from the group comprising sulphur dioxide, sorbic acid and its salts, benzoic acid and its salts, cinnamic acid and its salts, vanillin, dimethyl dicarbonate, or a mixture thereof.
- a method of preserving a still water-based beverage as described above which further comprises a step in which said beverage is filled into a container and wherein said container may be selected form the group comprising glass bottles, plastic bottles, cartons, cans or kegs.
- Said plastic bottle is, for example, made of polyethylene terephthalate (PET).
- Percentages are expressed as weight/volume unless indicated otherwise.
- a microbiologically shelf- stable still water-based beverage comprising:
- At least one preservative selected from the group comprising sorbic acid and its salts, benzoic acid and its salts, cinnamic acid and its salts, vanillin, dimethyl dicarbonate, or a mixture thereof, and
- flavouring agents at least one conventional ingredient selected from the group comprising flavouring agents, food coloring agents, natural or artificial sweeteners, salts, vitamins or emulsifiers.
- said microbiologically shelf-stable still water- based beverage according to any one of the two preceding aspects is in plastic bottles, wherein said plastic bottles are, for example, made of PET.
- the improving method according to the invention includes the killing, prevention and/or inhibition of the growth and/or the presence of yeasts and/or moulds in still water-based beverage.
- “Still” beverage as used herein, means a beverage where the carbon dioxide concentration remains below approximately 1000 mg/L. Indeed, it has been shown by the inventors that below this concentration sensory threshold, the consumer feels like it is a non-carbonated beverage.
- Still water-based beverages according to the invention can be, for example, acidic beverages and thus have a pH from about 1 to about 5.
- these acidic beverages have a pH equal to or below about 4.
- suitable acids may be added to reach the required pH.
- Such acids can be selected, for example, in the group comprising phosphoric acid, citric acid, malic acid, fumaric acid, gluconic acid, and lactic acid, and mixtures of these acids.
- “Microbiologically shelf-stable” beverages refer to beverages wherein uncontrolled mould and/or yeast growth is not observed within at least 1 month after their preparation, and preferably, 3 months or else 12 months.
- “Water-based” beverages refer to beverage compositions having greater than 50% of water and, for instance, connprising from approximately 60% to 99% of water.
- such beverages do not comprise beverages containing alcohols, milk or coffee.
- Still water-based beverages according to the invention may especially comprise:
- plant extracts such as, for example, tea, ginger, gingko or ginseng extracts, rooibos, hibiscus, guarana, fruit extracts.
- flavouring agents at least one conventional ingredient selected from the group comprising flavouring agents, food coloring agents, natural or artificial sweeteners, salts, vitamins or emulsifiers.
- the preservative according to the invention may be , for example, selected from the group comprising sorbic acid and its salts, benzoic acid and its salts, cinnamic acid and its salts, vanillin, dimethyl dicarbonate (i.e. DMDC), or a mixture thereof.
- - natural sweeteners such as, for example, sugar, maple syrup, molasses, barley malt and rice syrups, honey and agave nectar,
- - artificial sweeteners such as, for example, aspartame, sucralose and acesulfame potassium
- concentrations of the preservatives used, according to the invention may vary over the following ranges, depending upon the nature of the beverage to be preserved, such as, for example:
- preservatives can be used alone or as a mixture.
- the total preservative concentration in the beverage obtained by the method of improving microbiological stability according the invention may remain below 1000 mg/L or, preferably, below 400 mg/L or else below 350 mg/L.
- a microbiologically shelf-stable still water-based beverage according to the invention may, for example, comprise a total preservative concentration of approximately 100 mg/L to 400 mg/L and, in particular, about 400 mg/L or 350 mg/L.
- the total preservatives concentration in said microbiologically shelf-stable still water-based beverage is approximately 250 mg/L or about 150 mg/L or about 100 mg/L.
- the off-flavour is avoided or at least attenuated. Moreover, the consumer's desire to consume a beverage having a reduced concentration of preservatives is satisfied.
- the improving method according to the invention comprises a step of carbonating which means that a specific amount of carbon dioxide is added to the beverage so as to obtain the required carbon dioxide concentration in the resulting still water-based beverage.
- the resulting still water-based beverage is thus the still water-based beverage obtained after carbonating step.
- This carbonating step can be performed with a carbonator beverage filling machine where the carbon dioxide is dosed and dissolved in gaseous form into the beverage.
- a dosing unit as described in the patent application FR 2 799 137 can be used. Said dosing unit is used to transfer the liquid carbon dioxide from a tank to a dosing valve. When this valve is opened, the liquid carbon dioxide is converted into solid form and falls into the beverage's container. Using the latter device makes it easier to reach the required low carbon dioxide concentration in the resulting still water-based beverage.
- the carbonating step may take place before or after the filing phase wherein the still water-based beverage is filled into the container.
- composition of a still water-based beverage is prepared in a PET bottle of 500 mL:
- flavour agent - 450 mg/L of flavour agent
- the carbonating step is performed in batch production, using pilot scale carbonator equipment, so that the carbon dioxide concentration in the resulting still water-based beverage is 500 mg/L.
- the step of carbonating is carried out, using the same equipment, either before or after the filling step of the beverage.
- bottles are inoculated separately with two mixtures of microorganisms, respectively moulds and yeasts, for performing a challenge test.
- the mould and yeast strains used are as follows:
- the five mould and five yeast strains were diluted and mixed together to achieve the desired concentration in colony forming units (CFU) per bottle.
- CFU colony forming units
- a still water-based beverage is prepared in a bottle of 500 mL in an analogous way as for the composition of example 1, except that it does not contained carbon dioxide. No carbonating step was, then, performed.
- composition of example 2 was then tested in the presence of the same two mixtures of microorganisms as those used in example 1 and in the same conditions.
- the grey cells in the table above also indicate that uncontrolled growth of microorganisms was observed.
- a still water-based beverage is prepared in a bottle of 500 mL in an analogous way as for the composition of example 1 and comprises the following components:
- flavour agent - 350 mg/L of flavour agent
- composition of example 3 was then tested in the presence of the same two mixtures of microorganisms as those used in example 1 and in the same conditions.
- the grey cells in the table above also indicate that uncontrolled growth of microorganisms was observed.
- a still water-based beverage is prepared in a bottle of 500 mL in an analogous way as for the composition of example 3, except that it contains 150 mg/L of vanillin instead of 200 mg/L and that it does not contain carbon dioxide. No carbonating step was, then, performed.
- composition of example 4 was then tested in the presence of the same two mixtures of microorganisms as those used in example 1 and in the same conditions.
- the grey cells in the table above also indicate that uncontrolled growth of microorganisms was observed.
- a still water-based beverage is prepared in a bottle of 500 mL in an analogous way as for the composition of example 1 and comprises the following components:
- flavour agent - 350 mg/L of flavour agent
- composition of example 5 was then tested in the presence of the same two mixtures of microorganisms as those used in example 1 and in the same conditions.
- the grey cells in the table above also indicate that uncontrolled growth of microorganisms was observed.
- a still water-based beverage is prepared in a bottle of 500 mL in an analogous way as for the composition of example 1, except that it does not contain carbon dioxide. No carbonating step was, then, performed.
- composition of example 6 was then tested in the presence of the same two mixtures of microorganisms as those used in example 1 and in the same conditions.
- the grey cells in the table above also indicate that uncontrolled growth of microorganisms was observed.
- yeast growth was under control during at least 12 months, but no mould growth control was observed.
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Dairy Products (AREA)
Abstract
The present invention relates to a method of improving microbiological stability in a still water-based beverage with respect to undesirable growth of microbiological spoilage such as yeast and/or mould growth during their preparation and/or storage.
Description
Method of improving microbiological stability in a still water-based beverage and microbiologically shelf-stable still water-based beverages
Technical Field
The present invention relates to a method of improving microbiological stability in a still water-based beverage with respect to undesirable growth of microbiological spoilage such as yeast and mould growth during their preparation and/or storage. Said preservation method comprises at least one step of carbonating the still water-based beverage with a specific low carbon dioxide concentration.
Background of the Invention
Still water-based beverages can be unsuitable for drinking for many reasons and, in particular, due to yeast and/or mould growth during their preparation and/or storage. For instance, fruit and/or vegetable containing water-based beverages are prone to yeast and/or mould growth.
Thus, it is necessary in the beverage industry to take steps to make certain that the beverage does not become spoiled due to undesirable microbial growth in the package between the time of manufacturing and ultimate consumption.
Available methods of improving microbiological stability in beverages use specific manufacturing and packaging technologies such as Hot Filling (HF) or also Cold Aseptic Filling (CAF). The main aim of these technologies is to protect the product from microbial spoilage. HF involves pasteurization of the beverage and its container such that the resulting sealed beverages do not contain spoilage microorganisms. Aseptic processing and packaging of a beverage, such as CAF, also aim to provide a product free of spoilage microorganisms.
However, even if various technologies are available, these methods require very expensive equipment and regular cleaning of the process line which is time-consuming
and also expensive. In addition, the risk of accidental exposures to spoilage microorganisms cannot be set aside.
Preservatives have been also used in beverages to enhance their shelf-life by providing, in particular, microbial growth control or inhibition. Preservatives commonly used in beverages include, for instance, sulphur dioxide, sorbic acid and its salts, benzoic acid and its salts, cinnamic acid and its salts, dimethyl dicarbonate or a mixture thereof which have an antimicrobial activity and thus, prevent from the undesirable yeast and/or mould growth and microbial spoilage in beverages. Nevertheless, as consumer concern grows regarding more natural and healthier food, there has been a desire to reduce the concentration of preservatives in beverages or to replace them with other means.
In addition, such preservatives can frequently cause an off-flavour to the beverages when used at effective concentrations to actually prevent from microbial spoilage. Moreover, at a concentration sufficiently low to avoid off-flavour development, such preservatives are not efficient against microbial spoilage.
It is therefore an object of the invention to provide a method of improving microbiological stability in a still water-based beverage which comprises at least one step of carbonating said beverage wherein the carbon dioxide concentration of the resulting beverage is low, and which does not require expensive equipment or high concentration of preservatives, or to at least to provide a useful alternative.
Summary of the Invention
The present invention provides an efficient and cost effective method of improving microbiological stability in still water-based beverages with respect to spoilage of microorganisms so as to enhance their shelf life. This method comprises at least one step of carbonating said beverage with a low carbon dioxide concentration.
In a first aspect of the invention, there is provided a method of improving microbiological stability in a still water-based beverage with respect to undesirable microbial growth, comprising at least one step of carbonating said beverage wherein
the carbon dioxide concentration in the resulting beverage is from approximately 500 mg/L to 1000 mg/L.
In a preferred aspect of the invention, the carbon dioxide concentration in the resulting still water-based beverage is from approximately 750 mg/L to 1000 mg/L.
In another aspect of the invention, said step of carbonating comprises the steps of:
- using a dosing unit to transfer the liquid carbon dioxide from a tank to a dosing valve, and
- opening said dosing valve to transfer said carbon dioxide in solid form into a bottle.
In another aspect of the invention, there is provided a method of preserving a still water-based beverage wherein said beverage is an acidic beverage having, for example, a pH from approximately 1 to 5 and, in particular, a pH from about 2 to 4.
The method according to the invention may further comprise a step of adding at least one preservative and then, preferably, the total concentration of said preservative(s) in the still water-based beverage is approximately below 1000 mg/L or, preferably, below 400 mg/L.
In a preferred embodiment of the invention, said preservative is selected from the group comprising sulphur dioxide, sorbic acid and its salts, benzoic acid and its salts, cinnamic acid and its salts, vanillin, dimethyl dicarbonate, or a mixture thereof.
In another aspect of the invention, there is provided a method of preserving a still water-based beverage as described above, which further comprises a step in which said beverage is filled into a container and wherein said container may be selected form the group comprising glass bottles, plastic bottles, cartons, cans or kegs. Said plastic bottle is, for example, made of polyethylene terephthalate (PET).
Percentages are expressed as weight/volume unless indicated otherwise.
In another aspect of the invention, there is provided a microbiologically shelf- stable still water-based beverage comprising:
- 60% to 99% of water,
- 0% to 25% of fruit or vegetable juices,
- 0 to 2 g/L of plant extracts,
- 1000 mg/L of carbon dioxide,
- 0.5 g/L to 4 g/L of at least one acid,
- 100 mg/L to 400 mg/L of at least one preservative selected from the group comprising sorbic acid and its salts, benzoic acid and its salts, cinnamic acid and its salts, vanillin, dimethyl dicarbonate, or a mixture thereof, and
- at least one conventional ingredient selected from the group comprising flavouring agents, food coloring agents, natural or artificial sweeteners, salts, vitamins or emulsifiers.
In another aspect of the invention, said microbiologically shelf-stable still water- based beverage according to any one of the two preceding aspects is in plastic bottles, wherein said plastic bottles are, for example, made of PET.
Detailed Description
The improving method according to the invention includes the killing, prevention and/or inhibition of the growth and/or the presence of yeasts and/or moulds in still water-based beverage.
"Still" beverage, as used herein, means a beverage where the carbon dioxide concentration remains below approximately 1000 mg/L. Indeed, it has been shown by the inventors that below this concentration sensory threshold, the consumer feels like it is a non-carbonated beverage.
Still water-based beverages according to the invention can be, for example, acidic beverages and thus have a pH from about 1 to about 5. In particular, these acidic beverages have a pH equal to or below about 4. In each case, suitable acids may be added to reach the required pH. Such acids can be selected, for example, in the group comprising phosphoric acid, citric acid, malic acid, fumaric acid, gluconic acid, and lactic acid, and mixtures of these acids.
"Microbiologically shelf-stable" beverages, as used herein, refer to beverages wherein uncontrolled mould and/or yeast growth is not observed within at least 1 month after their preparation, and preferably, 3 months or else 12 months.
"Water-based" beverages, as used herein, refer to beverage compositions having greater than 50% of water and, for instance, connprising from approximately 60% to 99% of water.
In particular, such beverages do not comprise beverages containing alcohols, milk or coffee.
Still water-based beverages according to the invention may especially comprise:
- 60% to 99% of water,
- 0% to 25% of fruit or vegetable juices,
- 0 to 2 g/L of plant extracts such as, for example, tea, ginger, gingko or ginseng extracts, rooibos, hibiscus, guarana, fruit extracts.
- 500 mg/L to 1000 mg/L of carbon dioxide,
- 0.5 g/L to 4 g/L of at least one acid such as, for example, citric acid,
- 0 to 1 g/L of at least one preservative, and
- at least one conventional ingredient selected from the group comprising flavouring agents, food coloring agents, natural or artificial sweeteners, salts, vitamins or emulsifiers.
The preservative according to the invention may be , for example, selected from the group comprising sorbic acid and its salts, benzoic acid and its salts, cinnamic acid and its salts, vanillin, dimethyl dicarbonate (i.e. DMDC), or a mixture thereof.
Conventional ingredients according to the invention are, for example:
- flavouring agents,
- food colouring,
- natural sweeteners such as, for example, sugar, maple syrup, molasses, barley malt and rice syrups, honey and agave nectar,
- artificial sweeteners such as, for example, aspartame, sucralose and acesulfame potassium,
- salts,
- vitamins, and
- emulsifiers.
The concentrations of the preservatives used, according to the invention, may vary over the following ranges, depending upon the nature of the beverage to be preserved, such as, for example:
- about 0 to 500 mg/L of sorbic acid or its salts,
- about 0 to 500 mg/L of benzoic acid or its salts,
- about 0 to 500 mg/L of cinnamic acid or its salts,
- about 0 to 250 mg/L of DMDC.
These preservatives can be used alone or as a mixture. When a mixture of preservatives is used, the total preservative concentration in the beverage obtained by the method of improving microbiological stability according the invention may remain below 1000 mg/L or, preferably, below 400 mg/L or else below 350 mg/L.
In addition, a microbiologically shelf-stable still water-based beverage according to the invention may, for example, comprise a total preservative concentration of approximately 100 mg/L to 400 mg/L and, in particular, about 400 mg/L or 350 mg/L. Preferably the total preservatives concentration in said microbiologically shelf-stable still water-based beverage is approximately 250 mg/L or about 150 mg/L or about 100 mg/L.
At a preservative concentration below the threshold of 1000 mg/L, the off-flavour is avoided or at least attenuated. Moreover, the consumer's desire to consume a beverage having a reduced concentration of preservatives is satisfied.
The improving method according to the invention comprises a step of carbonating which means that a specific amount of carbon dioxide is added to the beverage so as to obtain the required carbon dioxide concentration in the resulting still water-based beverage.
"The resulting still water-based beverage" is thus the still water-based beverage obtained after carbonating step.
This carbonating step can be performed with a carbonator beverage filling machine where the carbon dioxide is dosed and dissolved in gaseous form into the beverage. Alternatively, a dosing unit as described in the patent application FR 2 799 137 can be used. Said dosing unit is used to transfer the liquid carbon dioxide
from a tank to a dosing valve. When this valve is opened, the liquid carbon dioxide is converted into solid form and falls into the beverage's container. Using the latter device makes it easier to reach the required low carbon dioxide concentration in the resulting still water-based beverage.
Other methods known to the skilled person may also be used.
The carbonating step may take place before or after the filing phase wherein the still water-based beverage is filled into the container.
As used in this specification, the words "comprises", "comprising", and similar words, are not to be interpreted in an exclusive or exhaustive sense. In other words, they are intended to mean including, but not limited to.
Any reference to prior art documents in this specification is not to be considered as an admission that such prior art is widely known or forms part of the common general knowledge in the field.
The invention is further described with reference to the following examples. It will be appreciated that the invention as claimed is not intended to be limited in any way by these examples.
EXAMPLE 1
The following composition of a still water-based beverage is prepared in a PET bottle of 500 mL:
- 996 g/L of water,
- 350 mg/L of hibiscus extracts,
- 90 mg/L of acesulfame potassium
- 150 mg/L of aspartame,
- 2 g/L of citric monoacid,
- 20 mg/L of caramel color,
- 450 mg/L of flavour agent,
- 500 mg/L of carbon dioxide,
- 300 mg/L of vanillin, and
- 200 mg/L of potassium cinnamate.
Ingredients are mixed in a batch production, filled in PET bottles and pasteurized.
The carbonating step is performed in batch production, using pilot scale carbonator equipment, so that the carbon dioxide concentration in the resulting still water-based beverage is 500 mg/L.
The step of carbonating is carried out, using the same equipment, either before or after the filling step of the beverage.
After pasteurization, bottles are inoculated separately with two mixtures of microorganisms, respectively moulds and yeasts, for performing a challenge test.
The mould and yeast strains used are as follows:
The five mould and five yeast strains were diluted and mixed together to achieve the desired concentration in colony forming units (CFU) per bottle. For both tested compositions, the determination of germ count of, respectively, yeasts and moulds was determined by membrane filtration.
When the number of yeast or mould colonies is decreasing with time or equal to 0, it is considered that the yeast or mould growth is under control.
The results of these challenge tests are shown in Table 1:
Table 1
The grey cells in the table indicate that uncontrolled growth of microorg was observed.
The results show that the method according to the invention prevents, in the composition of example 1: uncontrolled yeast growth during at least 12 months
uncontrolled mould growth during 6 months.
EXAMPLE 2 (comparative example)
A still water-based beverage is prepared in a bottle of 500 mL in an analogous way as for the composition of example 1, except that it does not contained carbon dioxide. No carbonating step was, then, performed.
The composition of example 2 was then tested in the presence of the same two mixtures of microorganisms as those used in example 1 and in the same conditions.
The results of the corresponding challenge test are shown in Table 2:
Table 2
The grey cells in the table above also indicate that uncontrolled growth of microorganisms was observed.
The results show that the microbiological stability of the composition of example 2 is decreased compared with the one observed for example 1.
Indeed, in the composition of example 2:
- yeast growth was under control during at least 12 months, and
- mould growth was under control during only 2 months.
EXAMPLE 3
A still water-based beverage is prepared in a bottle of 500 mL in an analogous way as for the composition of example 1 and comprises the following components:
- 948 g/L of water,
- 8.27 g/L of apple juice (5 %),
- 40 g/L of sugar,
- 1.9 g/L of citric monoacid,
- 350 mg/L of flavour agent,
- 500 mg/L of carbon dioxide,
- 200 mg/L of vanillin,
- 200 mg/L of potassium cinnamate, and
- 150 mg/L of potassium sorbate.
The composition of example 3 was then tested in the presence of the same two mixtures of microorganisms as those used in example 1 and in the same conditions.
The results of the corresponding challenge test are shown in Table 3:
Table 3
The grey cells in the table above also indicate that uncontrolled growth of microorganisms was observed.
The results show that the method according to the invention prevents, in the composition of example 3: uncontrolled yeast growth during at least 12 months, and
uncontrolled mould growth during at least 12 months.
EXAMPLE 4 (comparative example)
A still water-based beverage is prepared in a bottle of 500 mL in an analogous way as for the composition of example 3, except that it contains 150 mg/L of vanillin instead of 200 mg/L and that it does not contain carbon dioxide. No carbonating step was, then, performed.
The composition of example 4 was then tested in the presence of the same two mixtures of microorganisms as those used in example 1 and in the same conditions.
The results of the corresponding challenge test are shown in Table 4:
Table 4
The grey cells in the table above also indicate that uncontrolled growth of microorganisms was observed.
The results show that the microbiological stability of the composition of example 4 is decreased compared with the one observed for example 3.
Indeed, in the composition of example 4:
- yeast growth was under control during at least 12 months, and
- mould growth was under control during only 6 months.
EXAMPLE 5
A still water-based beverage is prepared in a bottle of 500 mL in an analogous way as for the composition of example 1 and comprises the following components:
- 1000 g/L of water,
- 8.27 g/L of apple juice (5 %),
- 40 g/L of sugar,
- 1.9 g/L of citric monoacid,
- 350 mg/L of flavour agent,
- 750 mg/L of carbon dioxide,
- 350 mg/L of potassium sorbate.
The composition of example 5 was then tested in the presence of the same two mixtures of microorganisms as those used in example 1 and in the same conditions.
The results of the corresponding challenge test are shown in Table 5:
Table 5
The grey cells in the table above also indicate that uncontrolled growth of microorganisms was observed.
The results show that the method according to the invention prevents, in the composition of example 5: uncontrolled yeast growth during at least 12 months, and
uncontrolled mould growth during 3 months.
EXAMPLE 6 (comparative example)
A still water-based beverage is prepared in a bottle of 500 mL in an analogous way as for the composition of example 1, except that it does not contain carbon dioxide. No carbonating step was, then, performed.
The composition of example 6 was then tested in the presence of the same two mixtures of microorganisms as those used in example 1 and in the same conditions.
The results of the corresponding challenge test are shown in Table 6:
Table 6
(N/A stands for not available)
The grey cells in the table above also indicate that uncontrolled growth of microorganisms was observed.
The results show that the microbiological stability of the composition of example 6 is decreased compared with the one observed for example 5.
Indeed, in the composition of example 6 yeast growth was under control during at least 12 months, but no mould growth control was observed.
The challenge tests of example 1 to 6 show that the method according to the invention provides an improved microbiological stability. Uncontrolled mould and yeast growth was observed after at least 3 months when the method according to the invention was implemented.
Although the invention has been described by way of example, it should be appreciated that variations and modifications may be made without departing from the scope of the invention as defined in the claims. Furthermore, where known equivalents exist to specific features, such equivalents are incorporated as if specifically referred in this specification.
Claims
1. A method of improving microbiological stability in a still water-based beverage comprising at least one step of carbonating said beverage wherein the carbon dioxide concentration in the resulting still water-based beverage is from 500 mg/L to 1000 mg/L.
2. A method according to claim 1 wherein the carbon dioxide concentration in the resulting still water-based beverage is from 750 mg/L to 1000 mg/L.
3. A method according to any one of claims 1 and 2, wherein said step of carbonating comprises the steps of :
- using a dosing unit to transfer the liquid carbon dioxide from a tank to a dosing valve, and
- opening said dosing valve to transfer said carbon dioxide in solid form into a bottle.
4. A method according to any one of claims 1 to 3, wherein said still water-based beverage is an acidic beverage.
5. A method according to claim 4, wherein said acidic beverage has a pH from 1 to 5.
6. A method according to any one of claims 4 and 5, wherein said acidic beverage has a pH from 2 to 4.
7. A method according to any one of claims 1 to 6, further comprising the step of adding at least one preservative.
8. A method according to claim 7, wherein the total concentration of said preservative(s) in the still water-based beverage is below 1000 mg/L.
9. A method according to any one of claims 7 and 8, wherein the total concentration of said preservative(s) in the still water-based beverage is below 400 mg/L.
10. A method according to any one of claims 7 to 9, wherein said preservative is selected from the group comprising sulphur dioxide, sorbic acid and its salts, benzoic acid and its salts, cinnamic acid and its salt, vanillin, dimethyl dicarbonate, or a mixture thereof.
11. A method according to any one of claims 1 to 10, further comprising a step in which said beverage is packed into a container, which is selected form the group comprising glass bottles, plastic bottles, cartons, cans or kegs.
12. Microbiologically shelf-stable still water-based beverage comprising :
- 60% to 99% of water,
- 0% to 25% of fruit juices,
- 0 to 2 g/L of plant extracts,
- 1000 mg/L of carbon dioxide,
- 0.5 g/L to 4 g/L of at least one acid,
- 100 mg/L to 400 mg/L of at least one preservative, and
- at least one ingredient selected from the group comprising flavouring agents, food coloring agents, natural or artificial sweeteners, salts, vitamins or emulsifiers.
13. Microbiologically shelf-stable still water-based beverage comprising :
- 60% to 99% of water,
- 0% to 25% of fruit juices,
- 0 to 2 g/L of plant extracts,
- 1000 mg/L of carbon dioxide,
- 0.5 g/L to 4 g/L of at least one acid,
- 350 mg/L of at least one preservative, and
- at least one ingredient selected from the group comprising flavouring agents, food coloring agents, natural or artificial sweeteners, salts, vitamins or emulsifiers.
14. Microbiologically shelf-stable still water-based beverage according to any one of claim 12 and 13, wherein the preservative is selected from the group comprising sorbic acid and its salts, benzoic acid and its salts, cinnamic acid and its salts, vanillin, dimethyl dicarbonate, or a mixture thereof.
15. Microbiologically shelf-stable still water-based beverage according to any one of claim 12 to 14, wherein said beverage is in plastic bottles.
Priority Applications (9)
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| BR112015012638A BR112015012638A2 (en) | 2012-12-18 | 2013-12-04 | method for improving microbiological stability in a still water-based beverage and microbiologically stable shelf-free water-based beverage |
| MX2015007687A MX2015007687A (en) | 2012-12-18 | 2013-12-04 | Method of improving microbiological stability in a still water-based beverage and microbiologically shelf-stable still water-based beverages. |
| CA2894929A CA2894929C (en) | 2012-12-18 | 2013-12-04 | Method of improving microbiological stability in a still water-based beverage and microbiologically shelf-stable still water-based beverages |
| EP13799563.5A EP2934192A1 (en) | 2012-12-18 | 2013-12-04 | Method of improving microbiological stability in a still water-based beverage and microbiologically shelf-stable still water-based beverages |
| US14/652,914 US9687014B2 (en) | 2012-12-18 | 2013-12-04 | Method of improving microbiological stability in a still water-based beverage and microbiologically shelf-stable still water-based beverages |
| RU2015129580A RU2015129580A (en) | 2012-12-18 | 2013-12-04 | METHOD FOR IMPROVING MICROBIOLOGICAL SUSTAINABILITY OF A DRINK BASED ON still water AND MICROBIOLOGICAL STABILITY WHEN STORING A DRINK BASED ON still water |
| CN201380064451.5A CN104853623A (en) | 2012-12-18 | 2013-12-04 | Method of improving microbiological stability in a still water-based beverage and microbiologically shelf-stable still water-based beverages |
| JP2015546948A JP2015536683A (en) | 2012-12-18 | 2013-12-04 | Method for improving microbiological stability in non-foaming aqueous beverages and microbiological storage-stable non-foaming aqueous beverages |
| PH12015501380A PH12015501380A1 (en) | 2012-12-18 | 2015-06-17 | Method of improving microbiological stability in a still water-based beverage and microbiologically shelf-stable still water-based beverages |
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| EP (1) | EP2934192A1 (en) |
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|---|---|---|---|---|
| CN105454969A (en) * | 2014-09-29 | 2016-04-06 | 朗盛德国有限责任公司 | Method for sterilizing drinks contaminated with acetic acid bacteria |
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| JP6788700B2 (en) * | 2018-03-26 | 2020-11-25 | 三栄源エフ・エフ・アイ株式会社 | Heat-deteriorated odor masking agent for fruit juice-containing products |
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| EP2934192A1 (en) | 2015-10-28 |
| CN104853623A (en) | 2015-08-19 |
| PH12015501380A1 (en) | 2015-09-02 |
| CA2894929A1 (en) | 2014-06-26 |
| US9687014B2 (en) | 2017-06-27 |
| BR112015012638A2 (en) | 2017-07-11 |
| MX2015007687A (en) | 2015-09-07 |
| US20150335057A1 (en) | 2015-11-26 |
| JP2015536683A (en) | 2015-12-24 |
| CA2894929C (en) | 2021-10-26 |
| RU2015129580A (en) | 2017-02-02 |
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