Quillaja-stabilized liquid beverage concentrates and methods of making same

Patent metadata

Field	Value
Publication number	US-10905137-B2
Application number	US-201916704292-A
Country	US
Kind code	B2
Filing date	Dec 5, 2019
Priority date	Apr 30, 2015
Publication date	Feb 2, 2021
Grant date	Feb 2, 2021

Abstract

Disclosed are stabilized emulsion-including concentrates for drinkable beverages. The emulsion concentrates are stable at pH as low as about 2.0 to about 2.5 and include quillaja, non-aqueous solvent, acidulant, lipid, and water. The emulsion-including concentrates may remain shelf-stable independently and as part of a drinkable beverage for about twelve months. Methods for making the emulsion-including concentrates are also provided.

First claim

What is claimed is:

1. A method of making a concentrate including an oil-in-water emulsion, the method comprising:
providing a solution including about 15% to about 70% non-aqueous solvent and about 2% to about 60% acidulant;
mixing quillaja , a lipid, and water to form a blend in a form of an oil-in-water emulsion including about 0.01% to about 20% quillaja , about 0.01% to about 60% lipid, about 0% to about 10% buffer, and about 1% to about 99% water;
adding the blend in an amount of 0.1% to about 35% by total weight to the solution to form an emulsion-including concentrate having a pH of about 2.0 to about 2.6.

2. The method of claim 1 , wherein the emulsion-including concentrate includes about 0.01% to about 8% quillaja.

3. The method of claim 1 , wherein the non-aqueous solvent is selected from the group consisting of propylene glycol, glycerol, ethanol, triacetin, ethyl acetate, benzyl alcohol, vegetable oil, 1,3-propanediol, and combinations thereof.

4. The method of claim 1 , wherein the acidulant is an selected from the group consisting of citric acid, malic acid, succinic acid, acetic acid, adipic acid, tartaric acid, fumaric acid, phosphoric acid, lactic acid, salts thereof, and combinations thereof.

5. The method of claim 1 , wherein the lipid is selected from the group consisting of castor oil, terpene hydrocarbons, flavor oils (consisting of one or more of the following derivatives: ketones, aldehydes, lactones, ethers, esters, sulfur compounds, furanones, terpenoids), oil soluble vitamins, nutraceuticals, fatty acids, poly-unsaturated fatty acids, triglycerides and triglyceride derivatives, antioxidants, colorants, vegetable oils, and combinations thereof.

6. The method of claim 1 , further comprising adding the blend to the solution to provide a ratio of the water to the non-aqueous solvent in the emulsion concentrate from 6:1 to about 1:6 and a ratio of the water to the acidulant in the emulsion concentrate is from about 60:1 to about 1:10.

7. The method of claim 1 , wherein the buffer is selected from the group consisting of sodium, calcium or potassium salts of citrate, malate, succinate, acetate, adipate, tartrate, fumarate, phosphate, lactate, or carbonate, and combinations thereof.

8. The method of claim 1 , further comprising adding the blend to the solution to provide the emulsion-including concentrate including water in an amount of 30% or less.

9. The method of claim 1 , wherein the adding the blend to the solution does not include providing a weighting agent in the emulsion-including concentrate.

10. The method of claim 1 , wherein the adding the blend to the solution provides the emulsion-including concentrate that is shelf-stable at temperatures of about 20° C. to about 25° C. for about twelve months.

Assignees

• Kraft Foods Group Brands Llc

Inventors

• Piorkowski Daniel T

Classifications

• A23B20/10

  Preservation of edible oil or fat compositions containing an aqueous phase, e.g. margarines · CPC title

• A23L2/385 Primary

  Concentrates of non-alcoholic beverages · CPC title

• A23D7/0053

  Compositions other than spreads · CPC title

• A23L2/68

  Acidifying substances · CPC title

• A23L2/52

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