Patent ID: 8697163
Filing Date: 2014-04-15
Classification: A23L

Abstract:
1. A method for reducing sorbic acid precipitation during manufacture and storage of stable preserved syrup, said method comprising (a) forming a microemulsion comprising sorbic acid, a non-aqueous solvent, and surfactant, (b) combining syrup ingredients in a bulk quantity of liquid, wherein the ingredients are selected from the group consisting of acids, buffers, sweeteners, surfactants, anti-foaming agents, colors, taste modifiers, nutrients, and mixtures thereof, and (c) adding the microemulsion to the liquid; wherein the concentration of sorbic acid in the syrup is about 1200 to about 1600 ppm and the concentration of the surfactant in the syrup is about 30 ppm to about 90 ppm.