Patent GB-1121056-A (GB)
Title: Beverage composition
Inventor: PERKINS ALAN JAMES
IPC: A23L27/00
Filed: 1966-03-23
Abstract: A dry beverage composition readily reconstituted in water is prepared by emulsifying a flavour oil in a hot melt of amorphous sugar (corn syrup) which is then cooled and dried to a moisture content of less than three per cent to form an oil flavour-fixed matrix, blending the matrix with a carbohydrate filler e.g. sugar, under controlled conditions of moisture and temperature (below 40% relative humidity with a dry bulb temperature of less than 80 DEG F.) to exclude substantial moisture pick-up incident to packaging and packaging the blend.  The carbohydrate filler may be a crystalline sugar coloured by dissolving the outer surface of crystalline sugar particles in a solution of colouring matter, agitating the mixture to permit the sugar particles to return to their moisture equilibrium and to recrystallize dissolved sugar on the sugar particles, applying a powdered desiccating agent (tricalcium phosphate or magnesium carbonate) to the sugar particles while the particles contain enough surface moisture to otherwise cause agglomeration and drying the particles until the particles are free-flowing. 500 mls of colouring solution are added to 1000 lbs. of sugar.  The dry beverage composition may comprise a major proportion of particles of crystalline sugar, food acidulant, colouring matter (1%), particles of a matrix of amorphous sugar containing a flavour dispersed therein, and a dessicating agent, with the colouring matter incorporated into the crystalline structure of the sugar particles to provide a uniformly coloured appearance and the dessicating agent fixed to the surface of the coloured sugar particles, the composition having a moisture content of less than 0.3%.  According to an example, sugar particles tumbling in a mixer were sprayed with a solution of United States F.D.C. colours yellow No. 5 and yellow No. 6 (0.28 lb. of colour mix in 1l of water for 4 1/2 minutes until the particles provided the gross optical appearance of an orange colour, at which point the individual particles still had sufficient surface moisture that they would agglomerate. Addition of tricalcium phosphate to the tumbling mass of coated sugar particles caused the phosphate to stick to the sugar particles and dry the colour solution fast on the individual coloured particles.  To the tumbling mix there were then added Vitamin A palmitate, Vitamin C, a clouding agent (a dried emulsion of four parts gum Arabic and one part plasticized fat), trisodium citrate, sodium carboxymethyl cellulose, anhydrous citric acid and oil emulsion flavouring, mixing being completed after about 15 minutes. Throughout the entire mixing operation care was exercised to ensure a room temperature of 70 DEG F. and a relative humidity of less than 40%.  The blend was packaged.  The oil emulsion flavouring was prepared by heating corn syrup solids with glycerol to a temperature of 126 DEG C., cooling to 109 DEG C. and adding a mono-diglyceride of sodium sulpho-acetate, and then adding, at a temperature of 108 DEG C. cold pressed orange oil containing a small proportion of butylated hydroxtoluene. On completion of oil emulsification, the semiplastic emulsified oil composition was extruded into 99.6% isopropanol at 20 DEG C. to solidify the filaments.  The solidified filaments were broken up into particles and the particles were allowed to stand under isopropanol for 48 hours, and then drained and dried under vacuum with 0.5% of tricalcium phosphate added as an anti-caking agent.ALSO:A dry beverage composition readily reconstituted in water is prepared by emulsifying a flavour oil in a hot melt of amorphous sugar (corn syrup) which is then cooled and dried to a moisture content of less than three per cent to form an oil flavour-fixed matrix, blending the matrix with a carbohydrate filler e.g. sugar, under controlled conditions of moisture and temperature (below 40% relative humidity with a dry bulb temperature of less than 80 DEG F.) to exclude substantial moisture pick-up incident to packaging and packaging the blend.  The carbohydrate filler may be a crystaline sugar coloured by dissolving the outer surface of crystalline sugar particles in a solution of colouring matter, agitating the mixture to permit the sugar particles to return to their moisture equilibrium and to recrystallize dissolved sugar on the sugar particles, applying a powdered desiccating agent (tricalcium phosphate or magnesium carbonate) to the sugar particles while the particles contain enough surface moisture to otherwise cause agglomeration and drying the particles until the particles are free-flowing.  500 mls of colouring solution are added to 1,000 lbs. of sugar.  The dry beverage composition may comprise a major proportion of particles of crystalline sugar, food acidulant, colouring matter (1%), particles of a matrix of amorphous sugar containing a flavour dispersed therein, and a dessicating agent, with the colouring matter incorporated into the crystalline structure of the sugar particles to provide a uniformly coloured appearance and the dessicating agent fixed to the surface of the coloured sugar particles, the composition having a moisture content of less than 0.3%.  According to an example, sugar particles tumbling in a mixer were sprayed with a solution of United States F.D.C. colours yellow No. 5 and yellow No. 6 (0.28 lb. of colour mix in 1l of water) for 4 1/2 minutes until the particles provided the gross optical appearance of an orange colour, at which point the individual particles still had sufficient surface moisture that they would agglomerate. Addition of tricalcium phosphate to the tumbling mass of coated sugar particles caused the phosphate to stick to the sugar particles and dry the colour solution fast on the individual coloured particles.  To the tumbling mix there were then added Vitamin A palmitate, Vitamin C, a clouding agent (a dried emulsion of four parts gum Arabic and one part plasticized fat), trisodium citrate, sodium carboxymethyl cellulose, anhydrous citric acid and oil emulsion flavouring, mixing being completed after about 15 minutes.  Throughout the entire mixing operation care was exercised to ensure a room temperature of 70 DEG F. and a relative humidity of less than 40%.  The blend was packaged.  The oil emulsion flavouring was prepared by heating corn syrup solids with glcerol to a temperature of 126 DEG C., cooling to 109 DEG C. and adding a mono-diglyceride of sodium sulpho-acetate, and then adding, at a temperature of 108 DEG C, cold pressed orange oil containing a small proportion of butylated hydroxytoluene.  On completion of oil emulsification, the semi-plastic emulsified oil composition was extruded into 99.6% isopropanol at 20 DEG C. to solidfy the filaments.  The solidified filaments were broken up into particles and the particles were alowed to stand under isopropanol for 48 hours, and then drained and dried under vacuum with 0.5% of tricalcium phosphate added as an anti-caking agent.