Patent ID: 8691309
Filing Date: 2014-04-08
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 sorbic acid compound-containing oil-based ingredient consisting of dissolving a sorbic acid compound selected from the group consisting of sorbic acid and compounds that are converted to or liberate sorbic acid under conditions found during syrup and beverage manufacture, and blends thereof, in an oil-based ingredient of the syrup selected from the group consisting of oil-based nutrients, oil-based flavors and flavor compounds, oil-based anti-oxidants, and blends thereof, (b) separately 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) then adding the sorbic acid compound-containing oil-based ingredient to the liquid to form the stable preserved syrup, wherein the concentration of sorbic acid in the syrup is less than about 1300 ppm.