WO2014161666A1 - Formulation liquide alcoolique comprenant du fructane partiellement cristallin - Google Patents

Formulation liquide alcoolique comprenant du fructane partiellement cristallin Download PDF

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Publication number
WO2014161666A1
WO2014161666A1 PCT/EP2014/000886 EP2014000886W WO2014161666A1 WO 2014161666 A1 WO2014161666 A1 WO 2014161666A1 EP 2014000886 W EP2014000886 W EP 2014000886W WO 2014161666 A1 WO2014161666 A1 WO 2014161666A1
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Prior art keywords
present
liquid formulation
preferred
fructan
partially crystalline
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PCT/EP2014/000886
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English (en)
Inventor
Kevin BAEL
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Beneo-Orafti S.A.
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Publication of WO2014161666A1 publication Critical patent/WO2014161666A1/fr

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients

Definitions

  • the present invention refers to liquid formulations comprising a sugar component, alcohol, especially ethanol, and at least one partially crystalline fructan, especially inulin, wherein the liquid formulation is preferably a liqueur or part of a liqueur.
  • the invention further relates to the use of such a liquid formulation for the production of beverages and food products, especially liqueurs, and to methods for the production of such liquid formulations.
  • Liqueurs are alcoholic beverages that contain alcohol in an amount of around 1 1 % vol-% up to 55 vol.-%, but normally having an alcohol content of 15 vol.-% to 40 vol.-%. Liqueurs can contain relative high amounts of sugars.
  • Cream liqueurs are liqueurs that include dairy cream among its ingredients. Examples include Baileys Irish Cream®, Saint Brendan's®, Heather Cream®, Creme de la Creme Maple Cream®, Cruzan Rum Cream®, Amarula®, Voyant Chai Cream® and Dooley's®. What unites them is their use of cream and accordingly casein. Cream liqueurs should preferably be stored in a refrigerator, and often have a shorter shelf life than other alcoholic beverages, certainly after opening. The cream and the casein in the cream are often homogenized with the alcohol when producing such cream liqueurs. The resulting emulsion gives a pleasant texture and should remain stable for as long as possible to prevent separation of the alcohol and cream during storage.
  • cream in liqueurs has some disadvantages, for example the fat and the casein can coagulate when the cream liqueur is mixed with weak acids such as lemon, tonic water, or traces of wine. It is therefore desirable to replace cream at least in parts in cream- and alcohol-containing beverages and foodstuff, especially such being similar to cream liqueurs, while obtaining products having a good and pleasant texture comparable to products containing cream.
  • the present invention solves its underlying technical problem by the provision of a liquid formulation comprising water, at least one sugar component, an alcohol component, preferably ethanol, and a partially crystalline fructan.
  • US-A-2011/318468 discloses an alcoholic beverage made from topinambour bulbs that does not contain sugar syrups, glucose or vinegar acids.
  • the topinambour bulb-based beverages utilize a specific acid- hydrolysis utilizing multiple organic acids which results in an extract that contains fructose polysaccharide components that are beneficial for diabetes prevention.
  • natural multi- atomic (3, 5 and 6 atoms) alcohols are also utilized. Natural colorings are optionally added to provide a desirable appearance to the beverage.
  • US-A-2011/300264 discloses a method of making a frozen instant beverage product, is carried out by (a) providing a chilled solution, the chilled solution comprising water and a freezing point depressant; (b) mixing the chilled solution with solid particles (e.g., ice particles and flavor particles) to produce a mixture thereof, the mixing step carried out at a temperature at which the frozen ice particles do not melt in the chilled solution; and then (c) forming the paste into the frozen instant beverage product.
  • solid particles e.g., ice particles and flavor particles
  • WO-A-2010/019036 discloses an alcoholic beverage containing between 15 and 150 g/l of a particulate nut material, wherein the nut material has a particle size, preferably bimodal, between 0.05 and 200 pm and the beverage contains 5 between 0.2 and 1.0 wt.% of a stabiliser comprising microcrystalline cellulose and optionally a soluble and/or anionic
  • polysaccharide such as CMC.
  • US-A-4419378 discloses an homogenized cream/alcohol-containing beverage comprising cream or milk and alcohol in drink preparation amounts, and a high HLB emulsifier selected from the group consisting of high HLB polyglycerol esters of fatty acids, ethoxylated fatty acid esters; and sugar esters, each in an emulsifying amount. It was found that partially crystalline fructans such as partially crystalline inulin can surprisingly be used to replace cream in alcohol- containing beverages, such as liqueurs, and food products containing alcoholic liquids at least in part resulting in a product having a pleasant texture. Furthermore the presence of partially crystalline fructans, for example partially crystalline inulin, results in a good viscosity of such cream like or cream reduced liquids even when stored at room temperature or in a refrigerator over days and weeks.
  • the liquid formulation is part of a liqueur.
  • the liquid formulation is a liqueur.
  • the liquid formulation is a liqueur as defined according to European Union regulations, i.e. according to Council Regulation (EEC) No 1576/89 of 29 May 1989, i.e. a spirit drink, having a minimum sugar content of 100 grams per litre expressed as invert sugar and produced by flavouring ethyl alcohol of agricultural origin or a distillate of agricultural origin or one or more spirit drinks or a mixture of the above, sweetened and possibly with the addition of products of agricultural origin.
  • the sugar component has a degree of sweetness equal to at least 100 g inverted sugar syrup per litre of the formulation.
  • the liquid formulation comprises at least 15 weight-% of the sugar component. In a preferred embodiment of the present invention, the liquid formulation comprises at least 16 weight-% of the sugar component. In a preferred embodiment of the present invention, the liquid formulation comprises at least 17 weight-% of the sugar component. In a preferred embodiment of the present invention, the liquid formulation comprises at least 18 weight-% of the sugar component. In a preferred embodiment of the present invention, the liquid formulation comprises at least 19 weight-% of the sugar component. In a preferred embodiment of the present invention, the liquid formulation comprises at least 20 weight-% of the sugar component.
  • the liquid formulation comprises at least 10 weight-% and at most 50 weight-% of the sugar component. In a preferred embodiment of the present invention, the liquid formulation comprises at least 15 weight-% and at most 50 weight-% of the sugar component. In a preferred embodiment of the present invention, the liquid formulation comprises at least 15 weight-% and at most 40 weight-% of the sugar component. In a preferred embodiment of the present invention, the liquid formulation comprises at least 15 weight-% and at most 30 weight- % of the sugar component. In a preferred embodiment of the present invention, the liquid formulation comprises at least 15 weight-% and at most 20 weight-% of the sugar component. In a preferred embodiment of the present invention, the liquid formulation comprises at least 16 weight-% and at most 24 weight-% of the sugar component. In a preferred embodiment of the present invention, the liquid formulation comprises around 20 weight-% of the sugar component.
  • the liquid formulation comprises at most 50 weight-% of the sugar component. In a preferred embodiment of the present invention, the liquid formulation comprises at most 45 weight-% of the sugar component. In a preferred embodiment of the present invention, the liquid formulation comprises at most 40 weight-% of the sugar component. In a preferred embodiment of the present invention, the liquid formulation comprises at most 35 weight-% of the sugar component. In a preferred embodiment of the present invention, the liquid formulation comprises at most 30 weight-% of the sugar
  • the liquid formulation comprises at most 25 weight-% of the sugar component.
  • the term “comprising” has the meaning of "containing” or “including”, meaning that the formulation in question at least comprises the specifically identified component without excluding the presence of further components.
  • the terms 'essentially', 'consist(ing) essentially of, 'essentially all' and equivalents have, unless noted otherwise, in relation to a composition or a step in a method the usual meaning that deviations in the composition or step may occur, but only to such an extent that the essential characteristics and effects of the composition or step are not materially affected by such deviations.
  • %-values given the in present description mean weight-% on dry matter.
  • the alcohol, especially ethanol is given in vol.- % unless defined otherwise.
  • the term "at least one" preferably has the meaning that one component or more than one
  • components for example two, three or more components are present.
  • the sugar component in the present invention can contain or consist essentially of a wide range of sweet-tasting carbohydrates.
  • Sweet-tasting carbohydrates are as such known; examples thereof include sucrose, isomaltulose, trehalose, trehalulose, leucrose, lactose, fructose, glucose, and tagatose.
  • the sugar component contains sucrose, preferably consists essentially of sucrose.
  • the sugar component contains isomaltulose.
  • the sugar component contains or consists essentially of a mixture of two or more sweet-tasting carbohydrates.
  • the sugar component is partially or wholly replaced by a sugar alcohol, a mixture of sugar alcohols, or a mixture of one or more sugar alcohols with one or more sweet-tasting carbohydrates.
  • sugar alcohols also referred to as polyols
  • sugar alcohols are isomalt, sorbitol, mannitol, xylitol, and erythritol.
  • the sugar alcohol or mixture of sugar alcohols or mixture of sugar alcohol(s) with sweet- tasting carbohydrate(s) may be used in the same weight percentages as indicated above for the sugar component.
  • the liquid formulation comprises at least 5 vol.-% alcohol, preferably ethanol. In a preferred embodiment of the present invention, the liquid formulation comprises at least 6 vol.-% alcohol, preferably ethanol. In a preferred embodiment of the present invention, the liquid formulation comprises at least 7 vol.-% alcohol, preferably ethanol. In a preferred embodiment of the present invention, the liquid formulation comprises at least 10 vol.-% alcohol, preferably ethanol. In a preferred embodiment of the present invention, the liquid formulation comprises at least 11 vol.-% alcohol, preferably ethanol. In a preferred embodiment of the present invention, the liquid formulation comprises at least 13 vol.-% alcohol, preferably ethanol.
  • the liquid formulation comprises at least 15 vol.-% alcohol, preferably ethanol. In a preferred embodiment of the present invention, the liquid formulation comprises at least 16 vol.-% alcohol, preferably ethanol. In a preferred embodiment of the present invention, the liquid formulation comprises at least 17 vol.-% alcohol, preferably ethanol. In a preferred embodiment of the present invention, the liquid formulation comprises at least 10 vol.-% and at most 55 vol.-% alcohol, preferably ethanol. In a preferred embodiment of the present invention, the liquid formulation comprises at least 10 vol.-% and at most 25 vol.-% alcohol, preferably ethanol. In a preferred embodiment of the present invention, the liquid formulation comprises at least 12 vol.-% and at most 22 vol.-% alcohol, preferably ethanol.
  • the liquid formulation comprises at least 15 vol.-% and at most 40 vol.-% alcohol, preferably ethanol. In a preferred embodiment of the present invention, the liquid formulation comprises at least 15 vol.-% and at most 21 vol.-% alcohol, preferably ethanol.
  • the liquid formulation comprises around 17 vol.-% alcohol, preferably ethanol. In a preferred embodiment of the present invention, the liquid formulation comprises 17 vol.-% alcohol, preferably ethanol.
  • the liquid formulation comprises at most 55 vol.-% alcohol, preferably ethanol. In a preferred embodiment of the present invention, the liquid formulation comprises at most 50 vol.-% alcohol, preferably ethanol. In a preferred embodiment of the present invention, the liquid formulation comprises at most 45 vol.-% alcohol, preferably ethanol. In a preferred embodiment of the present invention, the liquid formulation comprises at most 40 vol.-% alcohol, preferably ethanol. In a preferred embodiment of the present invention, the liquid formulation comprises at most 35 vol.-% alcohol, preferably ethanol. In a preferred embodiment of the present invention, the liquid formulation comprises at most 30 vol.-% alcohol, preferably ethanol.
  • the liquid formulation comprises at most 25 vol.-% alcohol, preferably ethanol. In a preferred embodiment of the present invention, the liquid formulation comprises at most 22 vol.-% alcohol, preferably ethanol. In a preferred embodiment of the present invention, the liquid formulation comprises at most 21 vol.-% alcohol, preferably ethanol. In a preferred embodiment of the present invention, the liquid formulation comprises at most 20 vol.-% alcohol, preferably ethanol.
  • the alcohol in the present invention should be suitable for human consumption; the alcohol should thus comply with the regulatory
  • the alcohol contains or consists essentially of ethanol.
  • the liquid formulation is cream reduced compared to an appropriate reference cream- containing liquid formulation; preferably, the reduction of cream is at least 25, 30, 35, 40, 45, or at least 50 wt.% compared to an appropriate reference cream-containing liquid formulation.
  • the liquid formulation is essentially cream free.
  • the liquid formulation is cream free.
  • the casein content in the liquid formulation is reduced compared to appropriate reference compositions containing cream.
  • the casein in the liquid formulation is partially replaced compared to appropriate reference compositions containing cream.
  • the liquid formulation comprises casein only in traces. In a preferred embodiment of the present invention, the liquid formulation comprises essentially no casein. In a preferred embodiment of the present invention, the liquid formulation is free of casein.
  • the fructan is partially crystalline, also referred to as semi-crystalline.
  • the level of partial crystallinity in the fructan is expressed in the relative CI (crystallinity index), as determined on the fructan in powder form prior to the fructan becoming part of the liquid formulation of the invention.
  • the parameter crystallinity index CI is as such known to the person skilled in the art; the CI of a solid material can be determined by evaluating the result of a WAXS (wide angle X-ray scattering) diffractogram, by comparing the integrated intensity of the background pattern to that of the sharp peaks.
  • the partially crystalline fructan has according to the invention a relative CI of at least 10, as determined on the fructan in powder form prior to the fructan becoming part of the liquid formulation of the invention;
  • the partially crystalline fructan has according to the invention a relative CI of at least 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, or even of at least 95%.
  • the Orafti ® HPX as shown in Figure 3 shows a typical behaviour of a partially crystalline material: peaks indicating crystallinity superimposed on a broad-based amorphous signal.
  • Orafti ® HPX as shown in Figure 3 has a relative CI of about 30%, as estimated via the method of determining the surface area of the superimposed crystallinity peaks as portion of the total peak surface area, including the contribution of the amorphous signal.
  • fructan as used herein has its common meaning of being a generic term that relates to a - usually polydisperse - carbohydrate material consisting mainly of fructosyl-fructose links with optionally a glucose starting unit.
  • the meaning of fructan encompasses the more specific compounds inulin - wherein the fructosyl-fructose links are mainly of the ⁇ (2- 1 ) type - and levan - wherein the fructosyl-fructose links are mainly of the ⁇ (2- 6) type.
  • inulin encompasses also the compounds known as oligofructoses; typical of oligofructoses is that they are inulins whereby the degree of polymerisation (DP) ranges from 2 to 10.
  • oligofructose compounds are also referred to as
  • fructooligosaccharide as meant herein, these terms are considered to be synonyms.
  • the fructan in the invention contains inulin or even consists essentially only of inulin.
  • the inulin as used in the present invention must be capable of crystallizing at least partly; furthermore, the inulin must have crystallised at least partly.
  • the inulin can be an oligofructose, or an inulin having a number-average degree of polymerisation ( DP ) above 0, e.g. between 10 and 30 or more.
  • the inulin can also be a mixture of easily fermentable inulin compounds and inulin compounds that ferment more slowly, as disclosed in for example WO-A-01 60176.
  • inulin is available in essentially amorphous form; if that is the case, the inulin should be subjected to a crystallising step so as to form a partially crystalline inulin before it being used in the liquid formulation according to the invention.
  • the partially crystalline fructan has a high turbidity of at least 50 NTU per degree Brix at room temperature.
  • the parameter turbidity is as such known to the person skilled in the art; it is the result of an optical measurement entailing the sending of light from a light source through a sample, and evaluating the amount of scattered vs. transmitted light.
  • the turbidity is determined on aqueous fructan-containing samples, is expressed in NTU per brix (Bx), and is determined by using a turbidity measurement apparatus.
  • the partially crystalline fructan as used in the present invention has a low solubility in water of at most 0.3 wt.%.
  • the solubility of a fructan is determined by putting a known amount of fructan in a known amount of water at 25°C, followed by a 24-hour period of shaking of the fructan-containing water at 25°C. If after 24 hours the sample is clear to the human eye, without any particles visible, then the fructan is considered soluble at the concentration under evaluation. If the sample is not clear to the human eye, then the fructan concentration in the sample is considered to be above the limit of solubility.
  • the partially crystalline fructan is Orafti ® HPX (supplier: Beneo Orafti).
  • Orafti ® HPX has a rather high turbidity of typically at least 2000 NTU/Bx, whereby for this product the turbidity should be measured on an aqueous sample having a concentration of Orafti ® HPX of 0.05 wt.%.
  • Orafti ® HPX has an inulin content of at least 99.5%, contains accordingly almost no glucose, fructose or sucrose and has an average degree of polymerisation DP of at least 23. It can be prepared from a regular inulin grade having a DP of at least 23, such as for example Orafti ® HP, by placing the regular inulin in water at a high concentration - of for example above 10 wt.% - and at an elevated temperature of above 50°C, preferably between 50°C and 90°C, for a number of hours, for example at least two hours, in order to induce crystallisation; this step is then followed directly by a drying step such as for example spray drying.
  • a regular inulin grade having a DP of at least 23, such as for example Orafti ® HP by placing the regular inulin in water at a high concentration - of for example above 10 wt.% - and at an elevated temperature of above 50°C, preferably between 50°C and 90°C, for a number of
  • Orafti ® HPX has a rather low solubility in water of typically at most 0.1 wt.% or lower.
  • the liquid formulation comprises at least 0.5 weight-% of the partially crystalline fructan, preferably inulin. In a preferred embodiment of the present invention, the liquid formulation comprises at least 0.6 weight-% of the partially crystalline fructan, preferably inulin. In a preferred embodiment of the present invention, the liquid formulation comprises at least 0.7 weight-% of the partially crystalline fructan, preferably inulin. In a preferred embodiment of the present invention, the liquid formulation comprises at least 0.8 weight-% of the partially crystalline fructan, preferably inulin. In a preferred embodiment of the present invention, the liquid formulation comprises at least 0.9 weight-% of the partially crystalline fructan, preferably inulin.
  • the liquid formulation comprises at least 1 weight-% of the partially crystalline fructan, preferably inulin. In a preferred embodiment of the present invention, the liquid formulation comprises at least 1.0 weight-% of the partially crystalline fructan, preferably inulin. In a preferred embodiment of the present invention, the liquid formulation comprises at least 1.2 weight- % of the partially crystalline fructan, preferably inulin. In a preferred
  • the liquid formulation comprises at least 1.5 weight-% of the partially crystalline fructan, preferably inulin. In a preferred embodiment of the present invention, the liquid formulation comprises at least 2.0 weight-% of the partially crystalline fructan, preferably inulin. In a preferred embodiment of the present invention, the liquid formulation comprises at least 0.5 weight-% and at most 5.0 weight-% of the partially crystalline fructan, preferably inulin. In a preferred embodiment of the present invention, the liquid formulation comprises at least 0.5 weight-% and at most 3.0 weight-% of the partially crystalline fructan, preferably inulin.
  • the liquid formulation comprises at least 1.0 weight-% and at most 5.0 weight-% of the partially crystalline fructan, preferably inulin. In a preferred embodiment of the present invention, the liquid formulation comprises at least 1.0 weight-% and at most 4.5 weight-% of the partially crystalline fructan, preferably inulin. In a preferred embodiment of the present invention, the liquid formulation comprises at least 1.0 weight-% and at most 4.0 weight-% of the partially crystalline fructan, preferably inulin. In a preferred embodiment of the present invention, the liquid formulation comprises at least 1.0 weight-% and at most 3.5 weight-% of the partially crystalline fructan, preferably inulin. In a preferred embodiment of the present invention, the liquid formulation comprises at least 1.0 weight-% and at most 3.0 weight-% of the partially crystalline fructan, preferably inulin.
  • the liquid formulation comprises at most 10 weight-% of the partially crystalline fructan, preferably inulin. In a preferred embodiment of the present invention, the liquid formulation comprises at most 5.0 weight-% of the partially crystalline fructan, preferably inulin. In a preferred embodiment of the present invention, the liquid formulation comprises at most 4.5 weight-% of the partially crystalline fructan, preferably inulin. In a preferred embodiment of the present invention, the liquid formulation comprises at most 4.0 weight-% of the partially crystalline fructan, preferably inulin. In a preferred embodiment of the present invention, the liquid formulation comprises at most 3.5 weight-% of the partially crystalline fructan, preferably inulin.
  • the liquid formulation comprises at most 3.0 weight-% of the partially crystalline fructan, preferably inulin.
  • the partially crystalline fructan, preferably inulin has a solubility in water of at most 0.3 wt.% at 25°C.
  • the partially crystalline fructan has a solubility in water of at most 0.2 wt.% at 25°C.
  • the partially crystalline fructan has a solubility in water of at most 0.1 wt.% at 25°C.
  • the partially crystalline fructan has a solubility in water of less than 0.1 wt.% at 25°C.
  • the partially crystalline fructan preferably inulin, has a turbidity of at least 10 NTU per 1 degree Brix. In a preferred embodiment of the present invention, the partially crystalline fructan has a turbidity of at least 20 NTU per 1 degree Brix. In a preferred embodiment of the present invention, the partially crystalline fructan has a turbidity of at least 50 NTU per 1 degree Brix. In a preferred embodiment of the present invention,
  • the partially crystalline fructan has a turbidity of at least 100 NTU per 1 degree Brix. In a preferred embodiment of the present invention, the partially crystalline fructan has a turbidity of at least 500 NTU per 1 degree Brix. In a preferred embodiment of the present invention, the partially crystalline fructan has a turbidity of at least 1000 NTU per 1 degree Brix. In a preferred embodiment of the present invention, the partially crystalline fructan has a turbidity of at least 1500 NTU per 1 degree Brix. In a preferred embodiment of the present invention, the partially crystalline fructan has a turbidity of at least 2000 NTU per 1 degree Brix.
  • the turbidity may be preferable to measure the turbidity at 0.05%; alternatively, however the turbidity is measured at 0.5% or even up to 10%; this depends on the specific characteristics of the partially crystalline fructan under consideration and can be determined easily by the person skilled in the art via routine testing.
  • the liquid formulation has a viscosity of at least 65 mPa ⁇ s (millipascal-second). The measurement of the viscosity should be done at a shear rate of 0.88 1/s, at room temperature, and at least 24 hours after the liquid formulation has been prepared. In a preferred embodiment of the present invention, the liquid formulation has a viscosity of at least 70 mPa ⁇ s. In a preferred embodiment of the present invention, the liquid formulation has a viscosity of at least 75 mPa x s. In a preferred embodiment of the present invention, the liquid formulation has a viscosity of at least 100 mPa ⁇ s. In a preferred
  • the liquid formulation has a viscosity of at least 200 mPa ⁇ s. In a preferred embodiment of the present invention, the liquid formulation has a viscosity of at least 500 mPa ⁇ s. In a preferred embodiment of the present invention, the liquid formulation has a viscosity of at least 750 mPa ⁇ s. In a preferred embodiment of the present invention, the liquid formulation has a viscosity of at least 1000 mPa ⁇ s. In a preferred embodiment of the present invention, the liquid formulation has a viscosity of at least 2000 mPa ⁇ s.
  • the liquid formulation has a viscosity of at most 15000 mPa ⁇ s. In a preferred embodiment of the present invention, the liquid formulation has a viscosity of at most 12000 mPa x s. In a preferred embodiment of the present invention, the liquid formulation has a viscosity of at most 10000 mPa ⁇ s. In a preferred embodiment of the present invention, the liquid formulation has a viscosity of at most 8000 mPa x s.
  • the liquid formulation is a liqueur.
  • the liqueur is a cream free liqueur.
  • the liqueur is a cream-reduced liqueur.
  • the liqueur is a cream-mimetic liqueur.
  • the liqueur comprises essentially no cream and essentially no casein.
  • the liqueur comprises no cream and no casein.
  • the liquid formulation is a basis formulation for a liqueur.
  • the liquid formulation consists essentially of water, at least one sugar component, an alcohol component, preferably ethanol, and a partially crystalline fructan, preferably inulin.
  • the liquid formulation consists of water, at least one sugar component, an alcohol component, preferably ethanol, and a partially crystalline fructan, preferably inulin.
  • a liquid formulation according to this embodiment is preferably a basis formulation for a beverage, especially a liqueur, or for a liquid component of a food product.
  • the present invention solves the underlying technical problem also by the use of a liquid formulation according to the present invention for the production of a beverage or a food product.
  • the present invention solves the underlying technical problem also by the use of a liquid formulation according to the present invention for the production of a liqueur.
  • the present invention moreover solves the underlying technical problem by the provision of a process and of a method for the production of a liquid formulation comprising water, a sugar component, an alcohol component, preferably ethanol, and a partially crystalline fructan, preferably inulin, containing the steps of:
  • the liquid formulation obtained by the methods according to the present invention is a liquid formulation according to the present invention as outlined above.
  • the liquid composition can be manufactured using the well- known method and in a commercially available shear device known in the art. Preferably as much shear as possible is applied to the fructan, preferably inulin.
  • the fructan, especially the inulin is dispersed with the alcohol, especially ethanol, in the mixture.
  • the fructan, especially the inulin is dispersed with the alcohol, especially ethanol, and the water in the mixture. It was found that an increase of the duration of step b) will typically lead to an increase of the viscosity of the liquid formulation.
  • the mixture is dispersed in step b) at a temperature of at least 20°C. In a preferred embodiment of the present invention, the mixture is dispersed in step b) at a temperature of at least 25°C. In a preferred embodiment of the present invention, the mixture is dispersed in step b) at a temperature of at least 30°C. In a preferred embodiment of the present invention, the mixture is dispersed in step b) at a temperature of at least 35°C. In a preferred embodiment of the present invention, the mixture is dispersed in step b) at a temperature of at least 40°C or 45°C. In a preferred embodiment of the present invention, the mixture is dis-persed in step b) at a temperature of at least 50 or even 55°C.
  • the mixture is dispersed in step b) at a temperature of at least 30°C to at most 70°C. In a preferred embodiment of the present invention, the mixture is dispersed in step b) at a temperature of at least 40°C to at most 60°C. In a preferred embodiment of the present invention, the mixture is dispersed in step b) at a temperature of at least 45°C to at most 55°C.
  • the mixture is dispersed in step b) at a temperature of at most 75°C. In a preferred embodiment of the present invention, the mixture is dispersed in step b) at a temperature of at most 70°C. In a preferred embodiment of the present invention, the mixture is dispersed in step b) at a temperature of at most 65°C. In a preferred embodiment of the present invention, the mixture is dispersed in step b) at a temperature of at most 60°C.
  • the mixture is dispersed in step b) at a temperature of around 50°C.
  • the mixture is dispersed in step b) in a homogeniser at a pressure of at least 25 bar.
  • the homogeniser may preferably be of the type commonly used in the dairy industry or in processes for preparing known liqueurs; well-known suppliers of such equipment are GEA Niro Soavi and Silverson.
  • the homogeniser can preferably be a one-stage or a two-stage homogeniser.
  • the mixture is dispersed in step b) at a pressure of at least 35 bar.
  • the mixture is dispersed in step b) at a pressure of at least 45 bar. In a preferred embodiment of the present invention, the mixture is dispersed in step b) at a pressure of at least 50 bar. In a preferred embodiment of the present invention, the mixture is dispersed in step b) at a pressure of around 50 bar. In a preferred embodiment of the present invention, the mixture is dispersed in step b) at a pressure of at most 200 bar. In a preferred embodiment of the present invention, the mixture is dispersed in step b) at a pressure of at most 175 bar. In a preferred embodiment of the present invention, the mixture is dispersed in step b) at a pressure of at most 150 bar. In a preferred embodiment of the present invention, the mixture is dispersed in step b) at a pressure of at most 100 bar. In a preferred embodiment of the present invention, the mixture is dispersed in step b) at a pressure of at most 80 bar.
  • the mixture is dispersed in step b) at a pressure of at least 25 bar and at most 175 bar. In a preferred embodiment of the present invention, the mixture is dispersed in step b) at a pressure of at least 25 bar and at most 75 bar.
  • the method comprises a further step c), wherein the mixture is dispersed at a pressure higher than the pressure used in step b).
  • the method comprises a further step c), wherein the mixture is dispersed at a pressure of at least 125 bar to at most 175 bar.
  • the mixture is dispersed in step c) at a temperature similar to the temperature of step b). In a preferred embodiment of the present invention, the mixture is dispersed in step c) at the temperature of step b).
  • the mixture is dispersed in step c) at a temperature of at least 20°C. In a preferred embodiment of the present invention, the mixture is dispersed in step c) at a temperature of at least 25°C. In a preferred embodiment of the present invention, the mixture is dispersed in step c) at a temperature of at least 30°C. In a preferred embodiment of the present invention, the mixture is dispersed in step c) at a temperature of at least 35°C. In a preferred embodiment of the present invention, the mixture is dispersed in step c) at a temperature of at least 40°C. In a preferred embodiment of the present invention, the mixture is dispersed in step c) at a temperature of at least 45°C.
  • the mixture is dispersed in step c) at a temperature of at least 30°C to at most 70°C. In a preferred embodiment of the present invention, the mixture is dispersed in step c) at a temperature of at least 40°C to at most 60°C. In a preferred embodiment of the present invention, the mixture is dispersed in step c) at a temperature of at least 45°C to at most 55°C.
  • the mixture is dispersed in step c) at a temperature of at most 75°C. In a preferred embodiment of the present invention, the mixture is dispersed in step c) at a temperature of at most 70°C. In a preferred embodiment of the present invention, the mixture is dispersed in step c) at a temperature of at most 65°C. In a preferred embodiment of the present invention, the mixture is dispersed in step c) at a temperature of at most 60°C. In a preferred embodiment of the present invention, the mixture is dispersed in step c) at a temperature of around 50°C.
  • step b) and step c) are repeated at least one time.
  • step b) and step c) are repeated at least two times.
  • step b) and step c) are repeated at least three times.
  • step b) and step c) are repeated at least four times.
  • step b) and step c) are repeated at least five times. In a preferred embodiment of the pre-sent invention, step b) and step c) are repeated at least six times. In a preferred embodiment of the present invention, step b) and step c) are repeated six times. In a preferred embodiment of the present invention, step b) and step c) are repeated at least seven times. In a preferred embodiment of the present invention, step b) and step c) are repeated seven times. In a preferred embodiment of the present invention, step b) and step c) are eight times. In a preferred embodiment of the present invention, step b) and step c) are repeated at most twenty times. In a preferred embodiment of the present invention, step b) and step c) are repeated at most fifteen times. In a preferred embodiment of the present invention, step b) and step c) are repeated at most ten times.
  • a preferred sequence of steps is a) mixing the partially crystalline fructan, preferably inulin, the sugar component and the alcohol in water, and b) dispersing the fructan, preferably inulin, in the mixture obtained in step a) with a shearing device and c) dispersing the fructan, preferably inulin in the mixture obtained in step b) with a shearing device at a pressure being higher than the pressure used in step b).
  • a preferred sequence of steps is a) mixing the partially crystalline fructan, preferably inulin, the sugar component and the alcohol in water, b) dispersing the fructan, preferably inulin in the mixture obtained in step a) with a shearing device at a pressure of at least 25 bar and at most 75 bar, c) dispersing the fructan, preferably inulin in the mixture obtained in step b) with a shearing device at a pressure of at least 125 bar to at most 175 bar, d) dispersing the fructan, preferably inulin in the mixture obtained in step c) with a shearing device at a pressure of at least 25 bar and at most 75 bar, e) dispersing the fructan, preferably inulin in the mixture obtained in step d) with a shearing device at a pressure of at least 125 bar to at most 175 bar, f) dispersing the fructan, preferably inulin in the mixture obtained in step e) with a shearing device at
  • the mixture obtained in the dispersion steps is stored after completion of the dispersion steps for at least 1 day.
  • the mixture obtained in the dispersion steps is stored for at least 2 days.
  • the mixture obtained in the dispersion steps is stored for at least 5 days.
  • the mixture obtained in the dispersion steps is stored for at least 7 days.
  • the mixture obtained in the dispersion steps is stored after completion of the dispersion steps at a temperature of a least 1 °C and at most 30°C.
  • the mixture obtained in the dispersion steps is stored at a temperature of a least 1 °C and at most 21 °C.
  • the mixture obtained in the dispersion steps is stored at a temperature of a least 1 °C and at most 20°C.
  • the mixture obtained in the dispersion steps is stored at a temperature of around 1 °C.
  • the mixture obtained in the dispersion steps is stored at a temperature of around 20°C.
  • the mixture obtained in the dispersion steps is stored at a temperature of a refrigerator.
  • the mixture obtained in the dispersion steps is stored at room temperature.
  • the present invention solves the underlying technical problem also by a liquid formulation comprising water, a sugar component, an alcohol component and a partially crystalline fructan, preferably inulin obtainable or obtained in a method according to the present invention.
  • the present invention solves the underlying technical problem also by a beverage, especially a liqueur, or a food product containing a liquid formulation according to the present invention or being produced in a method according to the present invention.
  • the present invention is illustrated by way of the following examples and figures 1 - 3.
  • Figure 1 shows the viscosity of liquid compositions according to the present invention comprising different amounts of inulin after storage of 2 days or 7 days at room temperature or at refrigerator temperature;
  • Figure 2 shows the viscosity of liquid compositions according to the present invention comprising inulin with different alcohol contents after storage of 1 day or 7 days for a storage temperature of 1 °C;
  • Figure 3 shows a the result of a comparative wide-angle X-ray scattering (WAXS) measurement on Orafti ® HP and on Orafti ® HPX.
  • WAXS wide-angle X-ray scattering
  • liquid formulations were prepared; they contained 20 weight-% sucrose and 17 vol.-% ethanol, with varying inulin dosages.
  • the inulin used according to the Example was Orafti ® HPX; the inulin used according to Comparative Experiment I was Orafti ® HP.
  • the inulin was added in an amount of a) 0.5 weight-%, b) 1.0 weight-%, c) 1.5 weight- %, d) 2.0 weight-% or e) 3.0 weight-%. Water was then added to reach 100 weight-%.
  • the inulin was added in an amount of 1.0 wt.%
  • the recipes were as follows, whereby the percentages are weight-%:
  • the inulin was dispersed by applying high shear with a Silverson L4RT high shear mixer at about 7000 rpm for 1 minute, the ingredients were heated up to 50°C, then homogenised in a first step at 50 bar and in a second step at 150 bar. The two homogenisation steps were repeated 6 times.
  • Viscosity (mPa ⁇ second) at a shear rate of 0.88/s of liquid formulations comprising a) 0.5 weight-%, b) 1.0 weight-%, c) 1.5 weight-%, d) 2.0 weight-% or e) 3.0 weight-% of partially crystalline inulin. The viscosity was measured after 2 days and after 7 days.
  • compositions containing sugar and alcohol which show a high viscosity and an according pleasant texture, without the use of cream or casein.
  • the results of recipes c), d), and e) are even such that partial or full gel-forming may be present, over and beyond the viscosity-enhancing effect as such according to the invention; it was found that these gel-like effects may be permanent or transient.
  • the recipe of Comparative Experiment I contains as much fructan as recipe b), yet the effect on viscosity of the essentially amorphous fructan Orafti ® HP is significantly smaller than the effect of the partially crystalline fructan Orafti ® HPX.
  • Example 2 Liquid formulation containing inulin and various ethanol dosages Various liquid formulations were prepared in the same fashion as in
  • Example 1 they contained 20 weight-% sucrose and 3 weight-% Orafti ® HPX, with varying ethanol dosages. Ethanol was used in an amount of a) 5 vol-%, b) 10 vol-%, c) 15 vol-% and d) 20 vol-%. Water was then added to reach 100 weight-%.
  • Table 2 Viscosity (mPa ⁇ second) at a shear rate of 0.88/s of liquid alcoholic compositions com-prising a) 5 vol-%, b) 10 vol-%, c) 15 vol-% or d) 20 vol-% of ethanol. Vis-cosity was measured after 1 day and after 7 days. Figure 2 shows the results for a storage temperature of 1 °C.
  • compositions containing sugar and alcohol which show a high viscosity and an according pleasant texture without the use of cream or casein. This holds true for at least alcohol contents of 5 vol.-% to 20 vol.-%.

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Abstract

L'invention concerne une formulation liquide comprenant de l'eau, un constituant de sucre, de l'éthanol et un fructane partiellement cristallin. L'invention concerne également un procédé de production d'une formulation liquide, comprenant les étapes de : a) mélange du fructane partiellement cristallin, du constituant de sucre et de l'éthanol dans l'eau et b) dispersion du fructane dans le mélange obtenu au point a) par un dispositif de cisaillement.
PCT/EP2014/000886 2013-04-05 2014-04-03 Formulation liquide alcoolique comprenant du fructane partiellement cristallin WO2014161666A1 (fr)

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Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4419378A (en) 1981-11-12 1983-12-06 Scm Corporation Cream/alcohol-containing beverages
WO2001060176A1 (fr) 2000-02-15 2001-08-23 Tiense Suikkerraffinaderij N.V. Produits a l'inuline a proprietes nutritionnelles ameliorees
WO2003020054A2 (fr) * 2001-08-31 2003-03-13 Nordzucker Ag Boisson a fibres alimentaires stables au stockage ajoutees
EP2024246A2 (fr) * 2006-05-18 2009-02-18 Roberto Mossa Bouchon pour bouteilles ou réceptacles de différentes sortes
WO2010019036A2 (fr) 2008-08-13 2010-02-18 Campina Nederland Holding B.V. Particules stabilisées dans une boisson alcoolisée
US20110300264A1 (en) 2010-06-06 2011-12-08 Neta Edith Ramos Da Conceicao Frozen instant beverage product
US20110318468A1 (en) 2010-06-29 2011-12-29 Aleksandre Kakhaberi Fructose-based anti-diabetic alcoholic beverage and method of making same

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4419378A (en) 1981-11-12 1983-12-06 Scm Corporation Cream/alcohol-containing beverages
WO2001060176A1 (fr) 2000-02-15 2001-08-23 Tiense Suikkerraffinaderij N.V. Produits a l'inuline a proprietes nutritionnelles ameliorees
WO2003020054A2 (fr) * 2001-08-31 2003-03-13 Nordzucker Ag Boisson a fibres alimentaires stables au stockage ajoutees
EP2024246A2 (fr) * 2006-05-18 2009-02-18 Roberto Mossa Bouchon pour bouteilles ou réceptacles de différentes sortes
WO2010019036A2 (fr) 2008-08-13 2010-02-18 Campina Nederland Holding B.V. Particules stabilisées dans une boisson alcoolisée
US20110300264A1 (en) 2010-06-06 2011-12-08 Neta Edith Ramos Da Conceicao Frozen instant beverage product
US20110318468A1 (en) 2010-06-29 2011-12-29 Aleksandre Kakhaberi Fructose-based anti-diabetic alcoholic beverage and method of making same

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
GLIBOWSKI P ET AL: "Amorphous and crystal inulin behavior in a water environment", CARBOHYDRATE POLYMERS, APPLIED SCIENCE PUBLISHERS, LTD. BARKING, GB, vol. 83, no. 2, 10 January 2011 (2011-01-10), pages 635 - 639, XP027488143, ISSN: 0144-8617, [retrieved on 20100820], DOI: 10.1016/J.CARBPOL.2010.08.028 *
SÉBASTIEN N. RONKART ET AL: "Impact of the Crystallinity on the Physical Properties of Inulin during Water Sorption", FOOD BIOPHYSICS, vol. 4, no. 1, 1 March 2009 (2009-03-01), pages 49 - 58, XP055071171, ISSN: 1557-1858, DOI: 10.1007/s11483-008-9097-0 *
VILLEGAS ET AL: "Flow behaviour of inulin-milk beverages. Influence of inulin average chain length and of milk fat content", INTERNATIONAL DAIRY JOURNAL, ELSEVIER APPLIED SCIENCE, BARKING, GB, vol. 17, no. 7, 31 March 2007 (2007-03-31), pages 776 - 781, XP022011497, ISSN: 0958-6946, DOI: 10.1016/J.IDAIRYJ.2006.09.007 *

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