BEVERAGES HAVING STABLE FLAVOR/CLOUD EMULSIONS IN THE PRESENCE OF POLYPHOSPHATE-CONTAINING PRESERVATIVE SYSTEMS BY INCLUDING GELLAN GUM

Abstract: A beverage such as a dilute juice or tea beverage having a stable flavor/cloud emulsion which contains from about 0.005 to about 0.04 % gellan gum, from about 100 ppm to about 1000 ppm of a preservative selected from sorbic acid, benzoic acid, alkali metal salts thereof and mixtures thereof, from about 300 ppm to about 3000 ppm of a food grade water soluble polyphosphate, and from about 60 to about 99 % by weight of added water having from 0 ppm to about 180 ppm of hardness.

Description: BEVERAGES HAVING STABLE FLAVOR/CLOUD EMULSIONS IN THE PRESENCE OF POLYPHOSPHATE-CONTAINING PRESERVATIVE SYSTEMS BY INCLUDING GELLAN GUM TECHNICAL FIELD This application relates to beverages, especially dilute juice and tea beverages, that have stable flavor emulsions and/or cloud emulsions This application especially relates to dilute juice beverages that have stable flavor emulsions and or cloud emulsions in the presence of polyphosphate-containing preservative systems BACKGROUND OF THE INVENTION Dilute juice beverages having cloudy or opaque appearance are well known in the art The cloudy or opaque appearance of these dilute juice products is typically achieved by incorporating a beverage emulsion Beverage emulsions can be either flavor emulsions (I e , provide me beverage with flavor and cloudiness) or cloud emulsions (i e , provide primanly cloudiness) Both types of beverage emulsions compnse an oil phase that is dispersed in a continuous water phase, I e , they are "oil-in-water" emulsions This oil phase is typically uniformly dispersed in the continuous water phase in the form of fine droplets that give die beverage its cloudy or opaque appearance Beverage emulsions are thermodynamically unstable systems that have a tendency to revert to their oπginal state of two immiscible liquids (l e , a two phase system) S ce the oil is the dispersed phase, it exists as droplets that tend to separate, or "flocculate" by aggregating to form clumps In the absence of weighting agents, the oil phase, being lighter than the water phase, can separate and nse to the top of the beverage container This phenomenon is usually referred to as "creaming" and can manifest itself as an unsightly ring inside the neck of the bottle (a condition commonly referred to as "ringing") or as powdery "floe" on the shoulder of the bottle Conversely, the oil phase can become attached to colloidal particles heavier than the water phase, in which case the oil phase will settle to the bottom of the container This condition is usually referred to as "sedimentation" because the cloud appears as sediment on the bottom of the bottle To enhance the stability of these flavor/cloud emulsions, a thickener or blend of thickeners can be added to me dilute juice beverage These include propylene glycol algmate, xanthan gum, pectin, starch, modified starch, and carboxymethylcellulose See U S Patent 5,376,396 (Clark), issued December 27, 1994, which discloses beverage stabilizing systems formed from a blend of gellan gum and carboxymethylcellulose that preferably includes propylene glycol alginate. These thickeners essentially stabilize the flavor/cloud emulsion by increasing the relative viscosity of the dilute juice beverage. However, while stabilizing the flavor/cloud emulsion, these thickeners can also undesirably affect the beverage flavor and feel, especially if relatively large quantities of diese thickeners are required. Moreover, some of these thickeners, such as xanthan gum, can interact with other beverage components to potentially destabilize the flavor/cloud emulsion or cause undesired flavor effects. The ability to stabilize flavor/cloud emulsions in dilute juice products can be further complicated by other beverage components typically present in the product. One such component that is desirably present in dilute juice beverages that are intended to be stored without refrigeration (e.g., at ambient temperatures) is an antimicrobial preservative. Dilute juice beverages, when exposed to food spoilage microorganisms, can provide a hospitable environment for rapid microbial growth. Such exposure can, and infrequently does, result from accidental inoculation of the dilute juice beverage during manufacturing or packaging. Food spoilage microorganisms can then rapidly proliferate by feeding on nutrients provided by the juice component ofthe dilute juice beverage. Preservatives, such as sorbates, benzoates, organic acids, and combinations diereof have been used in dilute juice beverages to provide some degree of microbial inhibition. At levels effective to inhibit microbial growth, some of these preservatives can contribute off-flavors to dilute juice beverages. Accordingly, it has been recently suggested to include certain food grade polyphosphates (especially sodium hexametaphosphate) to enhance die potency of Uiese preservatives at lower levels in dilute juice beverages. See U.S. Patent 5,431 ,940 (Calderas), issued July 1 1 , 1995, which discloses me use of polyphosphates, such as sodium hexametaphosphate, in combination with sorbate preservatives, such as potassium sorbate, in dilute juice beverages having relatively low water hardness. However, it has been found that the presence of polyphosphates, especially sodium hexametaphosphate, can have a destabilizing effect on flavor/cloud emulsions used in dilute juice beverages. While not being bound by theory, it is believed that polymeric materials, including sodium hexametaphosphate, exist in a well hydrated colloid-like state ( i.e. each polymer is a separate phase) when mixed with sufficient water. Depending on the concentration of the polymeric material and its compatibility with other components in die beverage, each of these polymers has its own unique tendency to phase separate, thus excluding the droplets of the oil phase from part of the aqueous continuous phase. As die oil droplets are crowded into die remaining available space, die rate at which they, in turn, aggregate and begin to flocculate increases rapidly, causing ring and floe to occur much sooner than would otherwise be the case. Accordingly, it would be desirable to be able to formulate dilute juice beverages that : ( 1 ) have stable flavor/cloud emulsions; (2) can be stored at ambient temperatures through e use of preservative systems that contain polyphosphates, especially sodium hexametaphosphate, (3) have desirable mouthfeel, and (4) do not have undesired flavor effects DISCLOSURE OF THE INVENTION The present invention relates to beverage products, especially dilute juice and tea beverage products, that have stable flavor and/or cloud emulsions These beverage products compnse (a) from about 02 to about 5% of an oil-in-water beverage emulsion selected from flavor emulsions and cloud emulsions, (b) from 0 to about 40% flavor solids selected from fruit juice, tea solids and mixtures diereof, (c) from about 0 005 to about 0 04% gellan gum, (d) from about 100 ppm to about 1000 ppm of a preservative selected from sorbic acid, benzoic acid, alkali metal salts thereof and mixtures diereof, (e) an amount of a water soluble polyphosphate effective to enhance me antimicrobial potency of the preservative, (f) from about 60 to about 99% by weight of added water having from 0 ppm to about 180 ppm of hardness It has been found mat gellan gum alone, even at relatively low levels, is extremely effective in stabilizing flavor or cloud emulsions in beverages mat additionally contain polyphosphates to enhance the potency of certam preservatives (e g , potassium sorbate) While other beverage stabilizers such as carboxymethylcellulose and or propylene glycol alginate can be included along with gellan gum m the beverages of the present invention, the inclusion of diese otiier beverage stabilizers is not required to provide stability to flavor/cloud emulsions Moreover, it has also been surpnsingly found mat gellan gum positively interacts widi these polyphosphates, l e , e polyphosphates help to disperse die gellan gum dunng beverage preparation DETAILED DESCRIPTION OF THE INVENTION A. Definitions As used herein, "microbial proliferation" means a 100 fold increase or greater in the number of beverage spoilage microorganisms in a dilute juice beverage after an initial contamination level of about 10 cfu/ml As used herein, "ambient display time" means the peπod of time dunng which a dilute juice beverage at 68°F (20°C) can effectively resist microbial proliferation followmg a 10 cfu/ml contamination widi beverage spoilage microorganisms As used herein, the term "compnsing" means vaπous components can be conjointly employed in the preparation ofthe beverages ofthe present invention As used herein "noncarbonated beverages" means beverages that contain less than one volume of carbonation. All weights, parts and percentages used herein are based on weight unless otherwise specified. B. Beverage Emulsions The beverages of the present invention comprise from about 0.2 to about 5%, preferably from about 0.5 to about 3%, most preferably from about 0.8 to about 2%, of a beverage emulsion. This beverage emulsion can be either a cloud emulsion or a flavor emulsion. For cloud emulsions, the clouding agent can comprise one or more fats or oils stabilized as an oil-in-water emulsion using a suitable food grade emulsifier. Any of a variety of fats or oils can be employed as the clouding agent, provided that the fat or oil is suitable for use in foods and beverages. Preferred are those fats and oils that have been refined, bleached and deodorized to remove off-flavors. Especially suitable for use as clouding agents are diose fats mat are organoleptically neutral. These include fats from die following sources: vegetable fats such as soybean, corn, safflower, sunflower, cottonseed, canola, and rapeseed; nut fa s such as coconut, palm, and palm kernel; and synthetic fats. See U.S. Patent 4,705,691 (Kupper, et al), issued November 10, 1987 (herein incorporated by reference) for suitable fat or oil clouding agents. Any suitable food grade emulsifier can be used that can stabilize the fat or oil clouding agent as an oil-in-water emulsion. Suitable emulsifiers include gum acacia, modified food starches (e.g., alkenylsuccinate modified food starches), anionic polymers derived from cellulose (e.g., carboxymediylcellulose), gum ghatti, modified gum ghatti, xanthan gum, tragacan gum, guar gum, locust bean gum, pectin, and mixtures diereof. See U.S. Patent 4,705,691 (Kupper, et al), issued November 10, 1987, which is incoφorated by reference. Modified starches treated so they contain hydrophobic as well as hydrophilic groups, such as diose described in U.S. Patent 2,661,349 (Caldwell et al) (herein incoφorated by reference), are preferred emulsifiers for use as herein. Octenyl succinate (OCS) modified starches such as diose described in U.S. Patent 3,455,838 (Marotta et al.), and U.S. Patent 4,460,617 (Barndt et al.), (herein incoφorated by reference), are especially preferred emulsifiers. The clouding agent can be combined widi a weighting agent to provide a beverage opacifier that imparts a total or partial opaque effect to the dilute juice beverage without separating out and rising to the top. The beverage opacifier provides the appearance to die consumer of a juice-containing beverage. Any suitable weighting oil can be employed in die beverage opacifier. Typical weighting oils include brominated vegetable oil, glycerol ester of wood rosin (ester gum), sucrose acetate isobutyrate (SAIB) and odier sucrose esters, gum damar, colophony, gum elemi, or others known to those skilled in die art. Other suitable weighting agents include brominated liquid polyol polyesters mat are nondigestible. See U.S. Patent 4,705,690 (Brand et al), issued November 10, 1987, which is incoφorated by reference. The cloud/opacifier emulsion is prepared by mixing the clouding agent with the weighting agent (for opacifier emulsions), the emulsifier and water. The emulsion typically contains from about 0.1 to about 25% clouding agent, from 0 to about 20% weighting oil agent, from about 1 to about 30% emulsifiers, and from about 25 to about 97.9% water, quantum satis. The particle size of the water-insoluble components of the emulsion is reduced by employing a suitable apparatus known in the art. Because the ability of emulsifying agents to hold oil in suspension is proportional to particle size, emulsions of particles wi diameters of from about 0.1 to about 3.0 microns are suitable. Preferably, the particles are about 2.0 microns or less in diameter. Most prefeπed is an emulsion in which substantially all the particles are 1.0 microns or less in diameter. The particle size is reduced by passing the mixture through an homogenizer, colloid mill or turbine-type agitator. Usually one or two passes is sufficient. See U.S. Patent 4,705,691 (Kupper, et al), issued November 10, 1987, which is incoφorated by reference. Flavor emulsions useful in these beverages comprise one or more suitable flavor oils, extracts, oleoresins, essential oils and the like, known in the art for use as flavorants in beverages. This component can also comprise flavor concentrates such as those derived from concentration of natural products such as fruits. Teφeneless citrus oils and essences can also be used herein. Examples of suitable flavors include fruit flavors such as orange, lemon, lime and the like, cola flavors, tea flavors, coffee flavors, chocolate flavors, dairy flavors, and odiers. These flavors can be derived from natural sources such as essential oils and extracts, or can be synthetically prepared. The flavor emulsion typically comprises a blend of various flavors and can be employed in the form of an emulsion, alcoholic extract, or spray dried. The flavor emulsion can also include clouding agents, widi or widiout weighting agents, as previously described. See U.S. Patent 4,705,691 (Kupper, et al), issued November 10, 1987, which is incoφorated by reference. Flavor emulsions are typically prepared in the same manner as cloud/opacifier emulsions by mixing flavoring oils (0.001 to 20%) wid an emulsifying agent (1 to 30%) and water. (The oil clouding agents can also be present.) Emulsions of particles widi diameters of about 0.1 to about 3.0 microns are suitable. Preferably, die particles are about 2.0 microns or less in diameter. Most preferably, the particles are about 1.0 micron or less in diameter. The emulsifying agent coats die particularized flavor oil to aid in preventing coalescence and in maintaining an appropriate dispersion. The viscosity and specific gravity of die flavor emulsion are regulated to be compatible widi the finished dilute juice beverage. See U.S. Patent 4,705,691 (Kupper, et al), issued November 10, 1987, which is incoφorated by reference. C. Fruit Juice and Tea Solids The dilute juice beverages of the present invention optionally but preferably comprise flavor solids selected from fruit juice, tea solids and mixtures of fruit juice and tea solids. When fruit juice is included, the beverages of die present invention can comprise from 0.1 to about 40%, preferably from 1 to about 20%, more preferably from about 2 to about 10%, most preferably from about 3 to about 6%, fruit juice. (As measured herein, the weight percentage of fruit juice is based on a single strengm 2° to 16° Brix fruit juice.) The fruit juice can be incoφorated into the beverage as a puree, comminute or as a single strength or concentrated juice. Especially preferred is the incoφoration of the fruit juice as a concentrate with a solids content (primarily as sugar solids) of from about 20° to about 80° Brix. The fruit juice can be any citrus juice, non-citrus juice, or mixture thereof, which are known for use in dilute juice beverages. Examples of such fruit juices include, but are not limited to, non-citrus juices such as apple juice, grape juice, pear juice, nectarine juice, currant juice, raspberry juice, gooseberry juice, blackberry juice, blueberry juice, strawberry juice, custard-apple juice, pomegranate juice, guava juice, kiwi juice, mango juice, papaya juice, watermelon juice, cantaloupe juice, cherry juice, cranberry juice, pineapple juice, peach juice, ' βpricot juice, plum juice and mixtures thereof, and citrus juices such as orange juice, lemon juice, lime juice, grapefruit juice, tangerine juice and mixtures thereof. O er fruit juices, and nonfruit juices such as vegetable or botanical juices, can be used as the juice component of die noncarbonated beverage products of die present invention. When tea solids are included, the beverages of die present invention can compπse from about 0.02 to about 0.25%, preferably from about 0.7 to about 0.15%, by weight of tea solids. The term "tea solids" as used herein means solids extracted from tea materials including diose materials obtained from me genus Camellia including C. sme sis and C. assaimtca, for instance, freshly gathered tea leaves, fresh green tea leaves mat are dried immediately after gadieπng, fresh green tea leaves at have been heat treated before drying to inactivate any enzymes present, unfermented tea, instant green tea and partially fermented tea leaves. Green tea materials are tea leaves, tea plant stems and other plant materials mat are related and which have not undergone substantial fermentation to create black teas. Members of die genus Phyllanthus, catechu ga bir and Uncaria family of tea plants can also be used. Mixtures of unfermented and partially fermented teas can be used. Tea solids for use in beverages of the present invention can be obtained by known and conventional tea solid extraction methods. Tea solids so obtained will typically comprise caffeine, theobromine, proteins, amino acids, minerals and carbohydrates. Suitable beverages containing tea solids can be formulated according to U.S. Patent 4,946,701 (Tsai et al), issued August 7, 1990, which is incoφorated by reference. D. Gellan Gum and Other Thickeners The beverages of the present invention comprise from about 0 005 to about 0 04 preferably from about 0 01 to about 0 03%, most preferably from about 0 01 to about 0 02%, gellan gum At these relatively low levels, it is believed that gellan gum does not form elastic gels, but rather, thickens the beverage in a manner similar in character to that of other beverage thickeners such as xanthan gum Nonetheless, because gellan gum forms a weakly interconnected gel-ld e molecular network throughout die beverage, it does not readily phase separate Instead, it keeps o er beverage components in position, and does not allow them to phase separate, thus stabilizing these other beverage components, including the flavor/cloud emulsion Under extreme circumstances, die flavor/cloud emulsion in the beverage can be inherently highly unstable ( e g , if the emulsion contamed no weighting agent and most of the emulsion particles were greater than lOμ m diameter) However, for flavor/cloud emulsions prepared accordmg to the present mvention, and where me odier beverage components, including the polyphosphate, are present m me beverage widiin die ranges specified herein, gellan gum tends to dominate in the beverage system and helps to maintain its stability Gellan gum is a heteropolysacchande prepared by fermentation of ^Pseudomonaselodea ATCC 31461 Gellan gum is available from the Kelco Division of me Monsanto Coφ (previously the Kelco Division of Merck & Co ) under various names, including KELCOGEL, KELCOGEL PC, and KELCOGEL F Processes for prepaπng gellan gum are descnbed in U S Patent 4,326,052 (Kang et ai), issued Apπl 20, 1982; U S Patent 4,326,053 (Kang et al), issued April 20, 1982, U S Patent 4,377,636 (Kang et al), issued March 22, 1983, and U S Patent 4,385,123 (Kang et al), issued May 24, 1983, all of which are incoφorated by reference Suitable gellan gum dispersions typically require the gellan gum to be mixed with water and a sufficient but relatively low concentration of cations It is believed mat this allows the gellan gum molecules to spread out and become properly positioned to form the network referred to above This is usually accomplished through e addition of sodium citrate (which is present in products like KELCOGEL PC or KELCOGEL F) However, in the beverages of die present invention, the inclusion of die polyphosphate, along wrth water of appropπately low hardness as descnbed herein, is sufficient so mat sodium citrate is not required. Because of the sensitivity of gellan gum (and the structures gellan gum forms in aqueous systems) to the concenfration of cations, it is preferred mat gellan gum and the polyphosphate be added to water pπor to being mixed wi i omer beverage ingredients The beverages of die present invention can compπse odier thickeners in addition to gellan gum These odier dnckeners include carboxymetiiylcellulose, propylene glycol alginate, xanthan gum, guar gum, pectin, tragacanth gum, gum acacia, locust bean gum, gum arabic, gelatin, as well as mixtures of these dnckeners (As noted above, many of these optional thickeners can also function as emulsifiers for stabilizing the fat/oil clouding agent m die beverage emulsion ) These other thickeners can be mcluded in ie beverages of die present invention at levels typically up to about 0 07%, depending on the particular thickener involved and the viscosity effects desired E. Polyphosphate-Containinq Preservative Svstem An important aspect of me present invention is to stabilize d e beverage emulsion dunng ambient storage and until the beverage is consumed However, components in the beverage, such as fruit juice or tea solids, can provide a hospitable environment for rapid microbial growth, especially when stored at ambient temperatures This necessitates the inclusion of a preservative system to prevent or retard such microbial growth Accordmgly, the beverages of the present invention compnse from about 100 to about 1000 ppm, preferably from about 200 to about 1000 ppm, and most preferably from about 200 ppm to about 750 ppm, of a preservative selected from sorbic acid, benzoic acid, alkali metal salts diereof and mixtures thereof The preservative is preferably selected from sorbic acid, potassium sorbate, sodium sorbate and mixtures thereof Most preferred is potassium sorbate The beverages of the present mvention further compnse an amount of a food grade water soluble polyphosphate mat is effective to enhance the antimicrobial potency of the preservative What constitutes an "effective amount" of the polyphosphate to enhance the antimicrobial potency of e preservative will depend on a number of factors, including the specific preservative used, the level at which die preservative is present m the beverage, die pH of the beverage, and die level of hardness present in die beverage. It is believed that die polyphosphate enhances me antimicrobial potency of die preservative by sequestering the hardness (i.e., calcium and magnesium ions) present in the beverage This causes the microbes present in die beverage to lose calcium and magnesium and dius interferes wi i their ability to protect iemselves from the antimicrobial effect of the preservative Inclusion of me polyphosphate in beverage at levels of from about 300 to about 3000 ppm, preferably from about 900 to about 3000 ppm, more preferably from about 1000 ppm to about 1500 ppm, has been found to be effective in enhancing the antimicrobial potency of the preservative Suitable food grade water soluble polyphosphates for use m die beverages of ie present mvention typically have the followmg general formula: (MP0 3 ) n where n averages from about 3 to about 100 and each M is independently selected from sodium and potassium atoms, I e , are alkali metal salts of the polyphosphates. Preferably, n averages from about 13 to about 30 and each M is a sodium atom Especially preferred are straight cham sodium polyphosphates (1 e , each M is a sodium atom) where n averages from about 13 to about 21, e g , sodium hexametaphosphate The selected preservatives and polyphosphates act synergistically, or at least additively, to inhibit microbiological growth in the beverages of the present mvention This combination is particularly effective in inhibiting yeast, including preservative resistant Zygosaccharomyces bailu and acid tolerant preservative resistant bacteria Even withm the juice concentrations specified for beverages of the present invention (i e , about 0 1 to about 40%), ambient display times will increase with decreased percentages of juice in the beverage, such that low juice concentrations correlate with ambient display times exceeding about 20 days, while higher juice concentrations tend to correlate with ambient display times of between about 10 and 20 days Variations in the concentration of preservatives and polyphosphates withm the ranges descnbed herein can also impact ambient display times Nonetheless, so long as the concentration of juice, preservative, polyphosphate, and water hardness (and preferably water alkalinity) are withm the ranges recited herein for the beverages, ambient display times will be at least about 10 days F. Hardness and Alkalinity The beverages of the present mvention also include water having a relatively low hardness, and preferably of controlled alkalinity Specifically, the beverages of the present mvention compnse from about 60 to about 99% additional water, more typically from about 80 to about 93% water It is primarily the hardness of this water component that, when used in conjunction wrth the preservative system descnbed above, provides a greatly improved antimicrobial effect In addition to hardness, controlling the alkalinity of die added water can provide some improvement in the antimicrobial benefit The term "hardness" as used herein refers to me presence of calcium and magnesium cations in water, generally For puφoses of the present mvention, hardness of ie added water component is calculated according to Association of Official Analytical Chemists (AOAC) standards set forth in Official Methods of Analysis, published by me AOAC, Arlington, Virginia, pp 627-628 (Mth ed 1984), which is incoφorated herein by reference Under AOAC standards, hardness is die sum of CaCθ3 equivalents (mg/L) m water, which sum is obtained by multiplying die concentrations (mg/L) found of the followmg cations in the water by the factors Table 1 Cation Factor Ca 2.497 Mg 4 116 Sr 1 142 Fe 1.792 Al 5 564 Zn 1 531 Mn 1.822 Compounds that impart hardness to water are pπmaπly magnesium and calcium carbonates, bicarbonates, sulfates, chlondes and nitrates, although other compounds that can contπbute polyvalent cations to water can also impart hardness Water based on hardness is normally classified as soft (0-60 ppm), moderately hard (61 - 120 ppm), hard (121- 180 ppm) and very hard (over 180 ppm) The term "alkalinity" as used herein refers to the presence of carbonate and bicarbonate anions in water, generally For puφoses of the present invention, alkalinity of the added water component is measured accordmg to AOAC standards set forth m Official Methods of Analysis, published by the AOAC, Arlington, Virginia, pp 618-619 (Mth ed 1984), which is incoφorated herein by reference The standard AOAC Titπmetπc Method for measurmg hardness can mvolve automatic titrators and pH meters, suitably calibrated, or visual titration Alkalinity is then calculated and expressed as CaC03 (mg/L) equivalents in the added water component Compounds that impart alkalinity to water include carbonate, bicarbonate, phosphate, hydroxide and silicate salts of potassium, sodium, calcium and magnesium For puφoses of the present invention, added water does not include water incidentally mcluded in the beverage by other added matenals such as, for example, the fruit juice component This added water compnses from 0 to about 180 ppm, preferably from 0 ppm to about 60 ppm, and most preferably from 0 to about 30 ppm, of hardness Excessively hard water can be treated or softened by known and conventional methods to reduce hardness levels to appropnate levels This treated water can then be used as the added water A suitable method for softening the added water involves treating the water with Ca(OH>2 This well-known mediod is most suitable and economical for water hav g an initial hardness of 100-150 ppm as calcium carbonate This softening mediod is not efficient with raw waters with less dian about 100 ppm of hardness Ano er suitable method for softening the added water mvolves ion-exchange operations This well known method can be used to treat water havmg an initial hardness of 50-100 ppm Such ion-exchange operations are wide application both for the home and industry Other methods for controlling hardness ofthe added water can also be used The added water preferably compnses from 0 to about 300 ppm, more preferably from 0 ppm to about 60 ppm, of alkalinity Alkalinity can be adjusted to the preferred level by known or conventional water treatment metiiods Suitable methods for adjusting hardness and alkalinity of the added water component are descnbed, for example, by Woodroof and Phillips, Beverages Carbonated & Noncarbonated. AVI Publishing Co , pp 132-151 (rev ed 1981), and also by Thomer and Herzberg, Non-alcoholic Food Service Beverage Handbook. AVI Publishing Co , pp 229-249 (2nd ed 1978), both descπptions be g incoφorated here by reference It is important that the hardness, and preferably the alkalinity, ofthe added water be withm the ranges descnbed above It has been found that the preservative system descnbed above will not inhibit sufficiently me subsequent proliferation of yeast and acid tolerant preservative resistant bactena if excessive water hardness is present However, this same preservative system, when comb ed wrth the above recited water quality controls, will inhibit this subsequent microbial proliferation in beverages for up to at least 10 days, typically for at least about 20 days G. Acidity The beverages ofthe present invention typically have a pH of from about 2 5 to about 4 5, preferably from about 2 7 to about 3 5 This pH range is typical for noncarbonated beverages Beverage acidity can be adjusted to and maintained within the requisite range by known and conventional me ods, e g , the use of food grade acid buffers Typically, beverage acidity widnn the above recited ranges is a balance between maximum acidity for microbial inhibition and optimum acidity for the desired beverage flavor and sourness impression H. Sweetener The beverages of the present invention can, and typically will, contain a sweetener, preferably carbohydrate sweeteners, more preferably mono- and or di-sacchande sugars Specifically, these beverages will typically compnse from about 0 1 to about 20%, more preferably from about 6 to about 14%, sugar solids Suitable sweetener sugars mclude maltose, sucrose, glucose, fructose, invert sugars and mixtures diereof These sugars can be incoφorated mto the beverages in solid or liquid form but are typically, and preferably, incoφorated as a syrup, more preferably as a concentrated syrup such as high fructose corn syrup For puφoses of preparing beverages of ie present mvention, diese optional sweeteners can be provided to some extent by other components ofthe beverage such as the fruit juice component, flavorants, and so forth Preferred carbohydrate sweeteners for use in diese beverages are sucrose, fructose, glucose, and mixtures thereof Fructose can be obtained or provided as liquid fructose, high fructose corn syrup, dry fructose or fructose syrup, but is preferably provided as high fructose corn syrup High fructose corn syrup (HFCS) is commercially available as HFCS-42, HFCS-55 and HFCS-90, which compnse 42%, 55% and 90%, respectively, by weight of the sugar solids merein as fructose Artificial or noncaloπc sweeteners that can optionally be incoφorated mto diese beverages, alone, or m combination with carbohydrate sweeteners, include, for example, saccharin, cyclamates, acetosulfam, L-aspartyl-L-phenylanaine lower alkyl ester sweeteners (e g , aspartame), L-aspartyl-D-alanine amides disclosed U S Patent 4,41 1,925 (Brennan et al), L-aspartyl-D- seπne amides disclosed in U S Patent 4,399,163 (Brennan et al), L-aspartyl-L-1-hydroxymedιyl- alkaneamide sweeteners disclosed in U S Patent 4,338,346 (Brand), L-aspartyl-1- hydroxyediylakanea ide sweeteners disclosed m U S Patent 4,423,029 (Rαzzi), L-aspartyl-D- phenylglycine ester and amide sweeteners disclosed in European Patent Application 168, 112 (Janusz), published January 15, 1986, and me like A particularly preferred noncalonc sweetener is aspartame I. Other Optional Beverage Ingredients The beverages of the present invention can comprise other optional beverage ingredients, including flavorants, other preservatives (e.g., organic acids), colorants and so forth. These beverages can also be fortified with from 0 to about 1 10% of the U.S. Recommended Daily Allowance (RDA) of vitamins and minerals, provided that such vitamins and minerals do not substantially alter the desired properties of the beverage (e.g., ambient display times), and that such vitamins and minerals are chemically and physically compatible with the other essential components of beverage. Especially preferred are vitamin A (e.g., vitamin A palmitate), provitamins thereof (e.g., β-carotene), vitamin Bl (e.g., thamine HCl) and vitamin C (i.e., ascorbic acid), although it is understood mat omer vitamins and minerals can also be used. It is well known mat certain food grade polyphosphates, such as the polyphosphates described herein, can help inhibit inactivation of ascorbic acid while in the beverage. It is also important to note that calcium, iron and magnesium fortification should be avoided since these polyvalent cations can bind to and inactivate the polyphosphate. J. Preparation The beverages of the present invention can be prepared by slight modification of conventional methods for formulating noncarbonated beverages. Methods for making dilute juice beverages, for example, are described in U.S. Patent 4,737,375 (Nakel et al), issued April 12, 1988, which is incoφorated herein by reference. Methods for making beverage products applicable to beverages are also described by Woodroof and Phillips, Beverages: Carbonated & Noncarbonated. AVI Publishing Co.(rev. ed. 1981); and by Thorner and Herzberg, Non-alcoholic Food Service Beverage Handbook. AVI Publishing Co. (2nd ed. 1978). Such conventional mediods can include hot packing or aseptic packaging operations, although such operations are not necessary for achieving either beverage stability or extended ambient display times, as described above. One desirable modification in making dilute juice beverages according to die process of die present invention is to tJiroughly disperse the gellan gum in water prior to combining it or adding it to the ofJier beverage components. It is believed mat e predispersion of the gellan gum in water allows it to assume the appropriate molecular configuration from which it can rearrange in the final dilute juice beverage to develop viscosity. Anomer desirable modification according to the the process ofthe present invention is to reduce die temperature of the dilute juice beverage to a temperature of about 60°F (15.6°C) or less in about 90 seconds or less after heating, e.g., pasteurization. Typically after final blending of die beverage ingredients, die dilute juice beverage is pasteurized at a temperature of at least about 180°F (82.2°C), preferably at least about 186°F (85.6°C). Quickly cooling ("shock chilling") the pasteurized dilute juice beverage to about 60°F (15.6°C) or less is important for the proper development of viscosity in the beverage in a relatively short period of time. While proper development of viscosity in the beverage can be achieved wrthout "shock chilling," it usually takes a significantly longer period of time to occur, even if me dilute juice beverage has not been heated to higher temperatures required for pasteurization. One method for preparing the dilute juice beverages according to the process of the present invention involves making a beverage concentrate, adding it to a sugar syrup containing the polyphosphate and gellan gum (with or without odier ickeners), and then trimming the mixture with water, sugar syrup, and beverage concentrate to obtain the requisite acidity and material composition. All added water used in such a preparation must have, or be adjusted to, the requisite hardness and, preferably adjusted to the requisite alkalinity levels. In such a method, me beverage concentrate can be prepared by admixing to water (correct alkalinity and hardness) an acidulant (e.g., citric acid), water soluble vitamins, flavorants including juice concentrate, and preservative. An oil-in-water emulsion can men be added to the concentrate. The sugar syrup for use in preparing the beverage is separately prepared by adding the polyphosphate and mickening agents (including the gellan gum) to water, and men adding ascorbic acid and sugar syrup (e.g., high fructose corn syrup) to die mixture. The preservative can men be added to the resulting sugar syrup. The sugar syrup and concentrate are combined to form the beverage. The beverage can be trimmed wid small amounts of added water, sugar syrup and beverage concentrate to achieve the requisite acidity and composition of the beverage of the present invention. It can then be pasteurized, packaged and stored such mat the temperature of the entire beverage is quickly reduced to about 60°F (15.6°C) or less following final blending of me beverage components. K. Test Method: Ambient Display Times Ambient display times correspond to me time period during which a noncarbonated beverage product at 68°F (20°C) can effectively resist microbial proliferation following a 10 cfu ml inoculation with beverage spoilage microorganisms. The term "microbial proliferation" as used herein means a 100 fold increase or greater in the number of beverage spoilage microorganisms in a noncarbonated beverage after an initial inoculation level of about 10 cfu ml. Ambient display times for beverages can be determined by die following method. Beverages are inoculated wrth mixed groups of preservative resistant yeast containmg at least four separate yeast isolates, including Zygosaccharo yces bailii, and wrth mixed groups of preservative resistant, acid tolerant bacteria, including Acetobacter species. AH yeast and bacteria utilized in the inoculation are previously isolated from preserved fruit juice beverages. Inoculated beverage products are maintained at 68°F (20°C) for 21 days and aerobic plate cultures performed periodically. Aerobic plate counts of bo yeast and bacteria populations are performed as described in the Compendium of Methods for the Microbiological Examinations of Foods, American Public Hearth Association, Washington, D.C. (edited by C. Vanderzant and D.F. Splittstoesser), which description is incoφorated herein by reference. These plate counts are then used to identify the degree of microbial proliferation in the inoculated beverage. EXAMPLES The followmg mcludes specific embodiments of the dilute juice beverages, and processes for preparing them, according to the present invention Example I A cloud emulsion is prepared usmg me followmg ingredient formulation: Ingredient % Distilled Water 84 9 Octenyl Succinate Modified Starch 7 0 Clouding Agent (cottonseed oil) 7 0 Vitamin C (ascorbic acid) 0.05 Artificial Colors 0.05 Citπc acid 0 75 Potassium sorbate 0 25 The above ingredients are mixed together the order indicated and homogenized usmg a Model HOT Microfluidizer (Microfluidics Coφ., Newton, Mass ) m a manner that produces a cloud emulstioπ having an average particle size less man 1 μm in diameter. A beverage concentrate is then prepared usmg is cloud emulsion and the followmg ingredients: Ingredient % Distilled Water 56.648 Citric acid 7 75 Sodium citrate 1 4 Vitamin Bl (thia ine HCl) 0 002 Fruit Juice Concentrate 13 0 Cloud Emulsion 21.0 Natural Flavoring 0 2 The above ingredients are mixed togemer m order mdicated. A mickener premix is then prepared by oroughly dispersing gellan gum (e.g , Kelcogel, Kelcogel F or Kelcogel PC) in distilled water preheated to 100°F at a ratio of gellan gum to water of 0 1 :100. Anomer premix is men prepared by dispersmg sodium hexametaphosphate (SHMP) of average chain lengm 13 (Monsanto Co., St Louis, MO) distilled water preheated to 100°F (37 8°C) at a ratio of SHMP to water 1 589 5 The thickener and SHMP premixes are then combined at a ratio of 200 1 590 5 to provide a combined thickener/SHMP mixture. The beverage concentrate and thickener/SHMP mixture are then combined with the following ingredients in the order indicated and refrigerated overnight to provided a finished dilute juice beverage that is stable agamst flocculation or significant ringing, even if stored under ambient conditions pπor to consumption. Ingredient % Thickener/SHMP Mixture 78 91 Vitamin C 0 04 (ascorbic acid) Sweetener 13.0 (high fructose corn syrup) Beverage Concentrate 8.0 Potassium Sorbate 0.05 Example II A cloud emulsion and beverage concentrate are prepared in the same manner as described in Example I. Gellan gum (Kelcogel), carboxymethylcellulose (CMC) and SHMP are thoroughly mixed in dry form at a ratio of 0.1:0.6:1. This mixture is dispersed in distilled water at room temperature at a ratio of 1.7:200. The beverage concentrate and tiiis Kelcogel/CMC/SHMP mixture are then combmed at room temperature with the following ingredients in the order indicated and refrigerated overnight to provided a stable finished dilute juice beverage: Ingredient % Distilled Water 58.71 Kelcogel CMC/SHMP Mixture 20.2 Vitamin C 0.04 (ascorbic acid) Sweetener 13 0 (high fructose corn syrup) Beverage Concentrate 8.0 Potassium sorbate 0 05 Example III A sufficient quantity of me dilute juice beverage descnbed in Example II. is prepared and then passed through a commercial high temperature short time (HTST) pasteurization unit (instead of being refrigerated). In the HTST unit, the beverage is heated to a pasteurizing temperature (about 186°F (85 6°C)) for a few seconds, then quickly cooled to 60°F (15 6°C) or below The pasteurized beverage can be bottled and stored without further coolmg and will develop appropriate thickness overnight, even when kept at elevated temperature (above ambient, but below 190°F (87 8°C))

Claims: 1. A dilute juice beverage which comprises: (a) from 0.2 to 5%, preferably from 0.8 to 2%, of an oil-in-water beverage emulsion selected from flavor emulsions and cloud emulsions; (b) from 0 to 40% flavor solids selected from fruit juice, tea solids and mixtures thereof; (c) from 0.005 to 0.04%, preferably from 0.01 to 0.03%, gellan gum; (d) from 100 ppm to 1000 ppm, preferably 200 to 1000 ppm, most preferably from 200 to 750 ppm, of a preservative selected from sorbic acid, benzoic acid, alkali metal salts thereof and mixtures thereof, preferably potassium sorbate; (e) an amount of a water soluble polyphosphate effective to enhance the antimicrobial potency of said preservative; (f) from 60 to 99%, preferably from 80 to 93%, of added water having from 0 ppm to 180 ppm, preferably from 0 ppm to 60 ppm, most preferably from 0 ppm to 30 ppm of hardness. 2. The beverage of Claim 1 characterized in that it comprises from 300 to 3000 ppm, preferably from 900 to 3000 ppm, most preferably from 1000 to 1500 ppm, of said polyphosphate and wherein said polyphosphate has the following general formula: (MP0 3 ) n wherein n averages from 3 to 100, preferably from 13 to 30, most preferably from 13 to 21, and wherein each M is independently selected from sodium and potassium atoms, preferably sodium atoms. 3. The beverage of any of Claims 1 to 2 characterized in that it comprises from 1 to 20%, preferably from 2 to 10%, fruit juice.

Inventors: BUNKE PAUL RALPH, MONTEZINOS DAVID LEE, PFLAUMER PHILLIP FLOYD, BUNKE, PAUL, RALPH, MONTEZINOS, DAVID, LEE, PFLAUMER, PHILLIP, FLOYD
Applicants: PROCTER & GAMBLE, THE PROCTER & GAMBLE COMPANY
Application year: 1996
Main classification: A23L2
IPC codes: A23F3, A23L2