QUILLAJA-STABILIZED LIQUID BEVERAGE CONCENTRATES AND METHODS OF MAKING SAME

• Main Author: PIORKOWSKI, Daniel T
• Format: Patent
• Language: English; French
• Published: 03.11.2016
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; HYGIENE; MEDICAL OR VETERINARY SCIENCE; PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

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. L'invention concerne des concentrés stabilisés à émulsion pour boissons buvables. Les concentrés à émulsion sont stables à un pH pouvant descendre jusqu'à une valeur comprise entre environ 2,0 et environ 2,5, et comprennent du quillaja, un solvant non aqueux, un acidifiant, un lipide et de l'eau. Les concentrés à émulsion peuvent rester stables à la conservation pendant environ douze mois, qu'ils soient non mélangés ou qu'ils fassent partie d'une boisson buvable. L'invention concerne également des procédés de fabrication des concentrés à émulsion.