Method for inactivating mold spores

Patent metadata

Field	Value
Publication number	US-2023111025-A1
Application number	US-202218048579-A
Country	US
Kind code	A1
Filing date	Oct 21, 2022
Priority date	Nov 3, 2017
Publication date	Apr 13, 2023
Grant date	—

Abstract

The invention relates to inactivating mold spores in a beverage using pasteurization in the presence of natamycin and to a beverage comprising natamycin and mycosamine.

First claim

1 . A beverage having a pH of from 2.0 to 4.0 when measured at 20±2° C., wherein the beverage comprises natamycin and mycosamine.

2 . The beverage according to claim 1 , wherein the amount of each of natamycin and mycosamine in the beverage is from 0.1 to 100 ppm based on the total weight of said beverage.

3 . The beverage according to claim 2 , wherein the amount of each of natamycin and mycosamine in the beverage is from 0.2 to 50 ppm based on the total weight of the beverage.

4 . The beverage according to claim 3 , wherein the amount of each of natamycin and mycosamine in the beverage is from 0.3 to 25 ppm based on the total weight of the beverage.

5 . The beverage according to claim 4 , wherein the amount of natamycin in the beverage is from 10 to 20 ppm based on the total weight of the beverage.

6 . The beverage according to claim 5 wherein the amount of natamycin in the beverage is about 10 ppm based on the total weight of the beverage.

7 . The beverage according to claim 1 , wherein the beverage consists of the group selected from iced tea, flavored water, fruit juice, a carbonated beverage, or lemonade.

8 . The beverage according to claim 1 , which is pasteurized.

9 . The beverage according to claim 1 , which comprises at least one additional compound selected from the group consisting of an acidity regulator, and anticaking agent, an antifoaming agent, an antioxidant, a color, a color retention agent, a surfactant, an emulsifier, an additional preservative, and a dispersant.

10 . The beverage according to claim 1 , which is microbially stable.

11 . The beverage according to claim 1 , wherein the natamycin and mycosamine are present in a ratio of 1:50.

12 . A beverage comprising natamycin and mycosamine, wherein the beverage is produced by subjecting the beverage having a pH of from 2.0 to 4.0 measured at 20±2° C. to a temperature of from 50° C. to 90° C. in the presence of natamycin and mycosamine.

13 . The beverage according to claim 12 , wherein the temperature is from 65° C. to 85° C.

14 . The beverage according to claim 12 , wherein the temperature is from 80° C. to 90° C.

15 . The beverage according to claim 12 , wherein the amount of each of natamycin and mycosamine in the beverage is from 0.1 to 100 ppm based on the total weight of said beverage.

16 . The beverage according to claim 12 , wherein the natamycin and mycosamine are present in a ratio of 1:50.

17 . The beverage according to claim 12 , wherein the beverage consists of the group selected from iced tea, flavored water, fruit juice, a carbonated beverage, or lemonade.

18 . The beverage according to claim 12 , which comprises at least one additional compound selected from the group consisting of an acidity regulator, and anticaking agent, an antifoaming agent, an antioxidant, a color, a color retention agent, a surfactant, an emulsifier, an additional preservative, and a dispersant.

19 . The beverage according to claim 12 , which is microbially stable.

20 . The beverage according to claim 19 , wherein mold spores of Aspergillus are inactivated.

Assignees

• Dsm Ip Assets Bv

Inventors

• De Haan Ben Rudolf
• Dekker Angelina

Classifications

• A23B2/779

  Sugars; Derivatives thereof · CPC title

• A23B2/771

  Organic compounds containing hetero rings · CPC title

• A23B70/10

  by addition of preservatives · CPC title

• A01N43/90 Primary

  having two or more relevant hetero rings, condensed among themselves or with a common carbocyclic ring system · CPC title