Stabilizing sorbic acid in syrup and finished beverage

Patent metadata

Field	Value
Publication number	US-10537124-B2
Application number	US-201313755114-A
Country	US
Kind code	B2
Filing date	Jan 31, 2013
Priority date	Jan 31, 2013
Publication date	Jan 21, 2020
Grant date	Jan 21, 2020

Abstract

Sorbic acid or benzoic acid is stabilized in syrup and finished beverages by solubilizing potassium sorbate or sodium benzoate and then adding the solubilized potassium sorbate or sodium or potassium benzoate into a stabilizer solution at pH 2-4.

First claim

We claim:

1. A method of preparing a stabilized micro-dispersion comprising
a. solubilizing a sorbate in water to form a sorbate solution, wherein the temperature of the water is 20 to 100° C.;
b. combining a stabilizer with water to form a stabilizer solution, wherein the stabilizer is a biopolymer or a modified polysaccharide;
c. combining the sorbate solution and stabilizer solution and mixing to form a sorbic acid micro-dispersion comprising 1 to 30 wt % stabilizer and 5 to 15 wt % sorbic acid based on total weight of the micro-dispersion; and
d. adjusting the pH of the micro-dispersion to 2.5 to 4, wherein the viscosity of the dispersion is no greater than 1000 cPs at 25° C.

2. The method of claim 1 wherein the viscosity of the micro-dispersion is no greater than 100 cPs at 25° C.

3. The method of claim 1 comprising in step a. solubilizing potassium sorbate to form a solution comprising 30-65 wt % potassium sorbate.

4. The method of claim 1 wherein, in step a. the temperature of the water is 20 to 70° C.

5. The method of claim 1 wherein the stabilizer is selected from the group consisting of gum arabic, carboxymethyl cellulose (CMC), gellan gum, pectin, carrageenan, ghatti gum, guar gum, xanthan gum, locust gum, agar, starch, alginate, cellulose, modified starch, or the combination thereof.

6. The method of claim 5 wherein the stabilizer is gum Arabic.

7. The method of claim 5 wherein the stabilizer is CMC and wherein CMC is present in the micro-dispersion in the range of 0.1-3% w/w and the viscosity of the dispersion is in the range of 10-1000 cPs.

8. The method of claim 1 wherein the sorbate solution is combined with the stabilizer solution under high shear mixing at pH 2.5-4.0.

9. The method of claim 1 further comprising homogenizing the sorbic acid dispersion at 3000-10000 psi to reduce the particle size in the dispersion to 0.1 to 50 microns.

10. The method of claim 1 wherein the micro-dispersion further comprises a preservative selected from the group consisting of sodium hexametaphosphate, calcium/sodium EDTA (Ca/Na EDTA), and lauroyl arginine ethyl ester (LAE).

11. The method of claim 1 comprising in step a. solubilizing a sorbate and a benzoate in water.

12. The method of claim 1 wherein the micro-dispersion is stable for at least 40 days at 35 to 110° F. with no settling, precipitates, or phase separation.

13. A method of making beverage syrup comprising preparing a sorbic acid dispersion in accordance with the method of claim 1 and adding the sorbic acid dispersion to a syrup to provide a concentration of 0.10-0.5 wt % sorbic acid based on total weight of the beverage syrup.

14. A method of making a soft drink beverage comprising adding 3-7 parts carbonated water or treated water to 1 part of the beverage syrup formed in claim 13 .

15. The method of claim 14 wherein the beverage contains 0.005-0.08 wt % sorbic acid based on total weight of the beverage.

16. A method of making a beverage syrup comprising preparing a sorbic acid dispersion in accordance with the method of claim 1 and adding the sorbic acid dispersion to a non-nutritive syrup to provide a concentration of 0.1-0.5 wt % sorbic acid based on total weight of the beverage syrup.

17. A method of making a soft drink beverage comprising adding 20-60 parts carbonated water or treated water to 1 part of the beverage syrup formed in claim 16 .

18. The method of claim 1 , wherein the temperature of the combined solutions remains between 20 and 60° C.

Assignees

• Pepsico Inc

Inventors

• Zhang Naijie
• Mutilangi William

Classifications

• A23L2/385

  Concentrates of non-alcoholic beverages · CPC title

• A23L2/54

  Mixing with gases · CPC title

• A23L2/52 Primary

  Adding ingredients (adding preservatives A23B70/10) · CPC title

• A23L3/358

  Human Necessities · mapped topic

• A23B2/788

  Inorganic compounds · CPC title