WO2020115445A1

WO2020115445A1 - Use of a polysaccharide and of a sulfur-containing compound for suspending particles in a liquid composition

Info

Publication number: WO2020115445A1
Application number: PCT/FR2019/052948
Authority: WO
Inventors: Sacha BAUDOIN; Amélie BREYSSE
Original assignee: Oenotropic Innovation
Priority date: 2018-12-07
Filing date: 2019-12-06
Publication date: 2020-06-11
Also published as: FR3089392B1; FR3089392A1

Abstract

The present invention relates to compositions containing particles in suspension. More particularly, the present invention is based on the use of a polysaccharide and of a sulfur-containing compound, such as glutathione or cysteine, for suspending particles in a liquid composition. In one preferred embodiment, the composition contains alcohol, such as an alcoholic beverage or a fragrance.

Description

TITLE: USE OF A POLYSACCHARIDE AND A SULFUR COMPOUND FOR SUSPENSION OF PARTICLES IN A LIQUID COMPOSITION

The present invention relates to compositions containing particles in suspension. More particularly, the present invention is based on the use of a polysaccharide and a sulfur compound such as glutathione or cysteine for suspending particles in a liquid composition. In a preferred embodiment, the composition contains alcohol such as an alcoholic beverage or a perfume.

State of the art

Fluid gels are particularly useful for hanging dispersed materials, such as herbs and spices in pourable dressings. Unlike other gelling agents, gellan gum is functional at very low levels of use and is capable of forming gels with all the ions presented to it. For food, sodium, calcium and hydrogen ions are frequently used, the texture, the fixing point and the melting point being dependent on the types of ions present and their concentrations. Because of its versatility and efficiency, gellan gum is an extremely interesting gelling agent to study in the context of fluid gels (Sworn et al, 1995).

The use of gellan gum to allow the suspension of particles in a drink has also been known for a long time. US Patent 5,597,604 describes a drink comprising gellan gum slightly acylated to increase the dynamic viscosity of the drink while avoiding gelation of said drink.

The suspension of particles in an alcoholic beverage is more complex since the suspension time must be long enough, without the viscosity being increased. In addition, the drink should generally remain clear. Patent EP 2448429 B1 proposes a solution to this problem by the use of a combination of a gellan gum, sodium citrate (sequestrant) and calcium lactate (gelling agent) to suspend particles in drinks whose content in alcohol is between 30% and 50%. However, the quantity of calcium ions must be controlled to avoid harmful consequences. Sodium citrate is then used to reduce the impact of free calcium in solutions and better dissolve calcium sensitive ingredients such as alginate or gellan gum.

Indeed, in the presence of gellan gum, if it is established that calcium ions are more likely to promote gelation than monovalent ions such as sodium, it has also been shown that an excess of ions causes a decrease of the strength of the gel, or even its destruction by precipitation. For example, an excess of calcium ion results in the formation of aggregates visible to the naked eye inside the gellan gel (Sworn et al, 1995). During gelling processes in the presence of gellan gum or alginates, sodium citrate is used in an amount of 0.5 to 2 g / liter to counteract the presence of excess calcium ions in the solution. Its sequestering role allows it to reduce the impact of free calcium in the solutions by trapping it. Sodium citrate also helps to better dissolve calcium sensitive ingredients like alginate or gellan gum. However, a gelled alginate solution in which sodium citrate has previously been dissolved will be less homogeneous and will reject more water than a gel formed without the use of sodium citrate. Finally, an excess of sodium citrate alters the taste of the preparation.

On the other hand, it has been described that the gelling of gellan gum can be obtained by deacetylation using immobilized thiol groups, for example cysteine (Krauland A. et al, 2003, Journal of Pharmaceutical Sciences). This type of gel is suitable for the administration of drugs. This study also shows that in the presence of cations, the addition of cysteine makes it possible to obtain firmer gellan gum gel.

Summary of the invention

Unexpectedly, the inventors have shown that the calcium ions can advantageously be replaced by a sulfur compound for suspending particles in a composition, in particular a composition containing alcohol such as an alcoholic drink.

The present invention therefore proposes the use of a new additive for suspending particles in a drink, this additive comprising a polysaccharide such as gellan gum and a sulfur compound such as glutathione or cysteine. The use of this additive allows in particular the suspension of particles in a composition, in particular in an alcoholic drink.

Advantages of the invention

The use of an additive according to the invention is an alternative to the methods used until now and differs from it by the fact that the suspension effect is obtained without adding calcium ions and / or citrate sodium. In addition, the addition of a sulfur compound such as glutathione and cysteine has several advantages. In fact, cysteine has a lower pKa than that of citric acid, an acid commonly used in the formulation of drinks with a view to acidifying the medium to allow the formation of gels and fluids. The use of cysteine thus makes it possible to reduce the quantity of citric acid, capable of altering the flavor of drinks in large doses. Finally, glutathione and cysteine are powerful antioxidants that could help preserve flavors and other constituents of beverages, especially alcoholic beverages. Glutathione is a natural additive authorized in drinks, especially in wine for which the regulations are strict. Interestingly, in an amount equal to cysteine, glutathione makes it possible to obtain a less viscous, transparent solution which advantageously allows the suspension of particles in an alcoholic drink.

DETAILED DESCRIPTION OF THE INVENTION

A first subject of the invention relates to the use (i) of a polysaccharide chosen from gellan gum, gum arabic, pectin and alginate, and (ii) of a sulfur compound chosen from glutathione and cysteine, for suspending particles in a liquid composition.

In general, the polysaccharide is a polysaccharide requiring the presence of calcium to polymerize. In a preferred embodiment, this polysaccharide is chosen from polysaccharides such as gellan gum, gum arabic, pectin, alginate, etc. Preferably, the polysaccharide is gellan gum.

In another preferred embodiment, the sulfur compound is glutathione.

In an entirely preferred embodiment, the additive comprises gellan gum and glutathione.

The amount of gellan gum is generally less than 0.5 g / L, the amount of glutathione is less than 3.5 g / L and the amount of cysteine is less than 2g / L.

In a particular embodiment, the additive comprises sodium citrate, in addition to the polysaccharide and the sulfur compound.

In another particular embodiment, the additive comprises calcium lactate, in addition to the polysaccharide and the sulfur compound.

In yet another particular embodiment, the additive comprises sodium citrate and calcium lactate, in addition to the polysaccharide and the sulfur compound.

It is understood that the additive comprises at least one polysaccharide and at least one sulfur compound and that it can therefore comprise a mixture of different polysaccharides and / or of different sulfur compounds. The particles in suspension can be of any kind and of any shape, such as being in the form of powder, pulp or pieces of fruit.

Thus, the particles can impart an interesting visual appearance to a drink, for example a sparkling or iridescent effect in the case of golden glitter, but also a coloring effect.

Thus, the additive according to the invention can be used in numerous applications to provide an original visual or gustatory effect to a drink or any other type of composition.

The composition is liquid. Within the meaning of the invention, a composition comprising a particle suspending agent such as gellan gum is liquid if it has the viscosity of a liquid solution while exhibiting the rheological properties of a gel when measuring its dynamic viscoelasticity.

The drink is an alcoholic drink. An alcoholic drink is considered alcoholic when it contains at least one alcohol molecule. The alcohol level can be greater than 0.1%, 0.2%, or 0.5%.

If the drink is a cider, the alcohol level will be between 1% and 7%. If the drink is an alcoholic beer, the alcohol level will be between 1% and 15%. If the drink is a wine, the alcohol level will be between 8 and 18%. In a particular embodiment, the alcohol content is between 1 and 18%.

If the drink is spirit (also called "strong alcohol"), the alcohol level will be between 15% and 45%. In a preferred embodiment, the alcohol content is greater than 15%. In another particular embodiment, the alcohol level can be greater than 20%, or even greater than 30%, or 40%.

The alcohol level can also be higher than 50%, even 60% or 70%.

The composition can also be a composition containing alcohol such as a perfume.

A second subject of the invention relates to an alcoholic composition containing particles in suspension, characterized in that it comprises a polysaccharide chosen from gellan gum, gum arabic, pectin and alginate and a sulfur compound chosen from glutathione or cysteine.

More generally, the polysaccharide is a polysaccharide requiring the presence of calcium to polymerize as described above.

The composition can be an alcohol-containing composition. In a preferred embodiment, the composition is a drink, in particular an alcoholic drink as described above. In a particular embodiment, the polysaccharide is gellan gum and the sulfur compound is cysteine or glutathione. Preferably, the sulfur compound is glutathione.

In a particular embodiment, the composition further comprises sodium citrate and / or calcium lactate.

A third object relates to a process for the preparation of a composition containing suspended particles as defined above and comprising the steps of:

preparing a solution comprising sugar and a polysaccharide such as gellan gum, gum arabic, pectin or alginate, and optionally sodium citrate,

add a citric acid solution and mix;

add a glutathione or cysteine solution and mix;

add the particles to be suspended and mix.

In a preferred embodiment, the solution containing the sugar and the polysaccharide is heated to between 70 ° C and 95 ° C, for example to 85 ° C before being mixed with the other solutions. The solution is cooled to room temperature (between 15 ° C and 25 ° C) before adding the particles.

The invention will be better understood with the aid of the examples which follow, which are presented only by way of illustration and which should not be understood as limiting the scope of the invention.

EXPERIMENTAL PART

EXAMPLE 1 Preparation of an alcoholic drink containing suspended particles - General protocol

Preparation of the syrup: for a volume of 450 ml, heat a mixture consisting of 0.25 g of gellan gum and 0.5 g of sodium citrate at 85 ° C for 5 min.

Preparation of the citric acid solution: dissolve 3.2 g of citric acid in 200 ml of 70 ° alcohol.

Preparation of the cysteine solution: dissolve 0.16 g of cysteine in 100 ml of 70 ° alcohol.

Preparation of the glutathione solution: dissolve 0.28 g of cysteine in 100 ml of 70 ° alcohol. Preparation of the alcoholic drink (per 100 ml):

Put 10g of sugar in a beaker

Add 45 ml of 85 ° syrup then mix;

Add 18.75 ml of citric acid solution then mix;

Add 6.25 ml of cysteine or glutathione solution and mix;

Add 30 ml of 70 ° alcohol solution and mix.

The mixture is placed at 4 ° C. while controlling the drop in temperature until reaching 20 ° C., then the material to be suspended is added to the mixture.

EXAMPLE 2 Suspending glitter in an alcohol at 38.5 degrees in the presence of glutathione

A test was carried out with the suspension of golden glitter in an alcohol at 38.5 degrees, as described below:

For a final volume of 600 ml:

Put 60 g of sugar in a beaker

Add 270 ml of syrup at 85 ° then mix;

Add 112.5 ml of citric acid solution then mix;

Add 37.5 ml of glutathione solution then mix;

Add 180 ml of 70 ° alcohol solution and mix.

The mixture was placed at 4 ° C while controlling the temperature drop until reaching 20 ° C, then 60 mg of flakes were added to the mixture.

Results: The glitter is well in suspension. This suspension effect is maintained for at least 2 months in a 38.5 degree alcohol such as a spirit drink.

EXAMPLE 3 Suspension of vanilla particles in an alcohol at 38.5 degrees in the presence of glutathione

A test was carried out with suspension of vanilla particles in an alcohol at 38.5 degrees.

For a final volume of 700 ml:

Put 70 g of sugar in a beaker

Add 315 ml of 85 ° syrup then mix;

Add 131 ml of citric acid solution then mix;

Add 43.7 ml of glutathione solution then mix; Add 210 ml of 70 ° alcohol solution and mix.

The mixture was placed at 4 ° C while controlling the temperature drop until reaching 20 ° C, then 120 mg of vanilla powder were added to the mixture.

Results: The vanilla is well in suspension. This suspension effect is maintained for at least 2 months in an alcohol at 38.5 degrees such as a spirit drink

EXAMPLE 4 Suspending the straw in a 38.5 degree alcoholic drink containing cysteine

For a final volume of 100 ml:

Put 10 g of sugar in a beaker

Add 45 ml of 85 ° syrup then mix;

Add 18.75 ml of citric acid solution then mix;

Add 6.25 ml of cysteine solution then mix;

Add 30 ml of 70 ° alcohol solution and mix.

The mixture is placed at 4 ° C. while controlling the drop in temperature until reaching 20 ° C., then 5 mg of straw are added to the mixture.

Result The glitter is well in suspension. This suspension effect is maintained for at least 2 months in a 38.5 degree alcohol such as a spirit drink.

Claims

1. Use of a polysaccharide chosen from gellan gum, gum arabic, pectin, alginate and a sulfur compound chosen from glutathione or cysteine, for suspending particles in a liquid composition.

2. Use according to claim 1 wherein said sulfur compound is glutathione.

3. Use according to one of the preceding claims further comprising sodium citrate and / or calcium lactate.

4. Alcoholic composition containing particles in suspension characterized in that it comprises a polysaccharide requiring the presence of calcium to polymerize and a sulfur compound chosen from glutathione or cysteine.

5. Composition according to claim 4 characterized in that said alcoholic composition is an alcoholic beverage or a perfume.

6. Composition according to one of claims 4 or 5 characterized in that the alcohol level is between 1 and 18%.

7. Composition according to one of claims 4 or 5 characterized in that the alcohol level is higher is 15%.

8. Composition according to one of claims 4, 5 or 7 characterized in that the alcohol level is higher is 20%.

9. Composition according to one of claims 4 to 8 wherein said polysaccharide is chosen from gellan gum, gum arabic, pectin and alginate.

10. Composition according to one of claims 4 to 9 wherein said sulfur compound is glutathione.

11. Composition according to one of claims 4 to 10 characterized in that it further comprises sodium citrate.

12. Composition according to one of claims 4 to 11 characterized in that it further comprises calcium lactate.

13. Process for the preparation of a liquid composition containing particles in suspension as defined in one of claims 4 to 12 comprising the steps of:

- prepare a solution comprising sugar and a polysaccharide such as gellan gum, gum arabic, pectin or alginate, and optionally sodium citrate and heat it,

- add a citric acid solution and mix;

- add a glutathione or cysteine solution and mix;

- add the particles to be suspended and mix.