Patent Publication Number: US-2015064318-A1

Title: Clear liquid carotenoid formulations and clear beverages containing them

Description:
The present invention relates to clear, stable, liquid carotenoid formulations, which—when used in a liquid, especially in a beverage such as a soft drink, allows to obtain transparent liquids (even after pasteurization and also at low pH), i.e. clear beverages. 
     Carotenoids can be used as colorants. The carotenoids can be obtained from a natural source, by fermentation or by chemical synthesis. 
     The use of carotenoids in beverages is well known. But to provide liquid aqueous formulations comprising at least one carotenoid, at least one modified food starch and at least one saccharide, which allows to prepare a clear (non-turbid, non-opaque) and pasteurization-stable liquid (especially beverages, such as soft drinks) is not yet achieved in a sufficient manner. 
     Usually after the pasteurization step such beverages are getting very turbid, so that they are not transparent anymore. For the use in many beverages (i.e. soft drinks) a transparent form is desired for marketing reasons. 
     Therefore the goal of the present invention was to find a liquid formulation, which does not have the above mentioned disadvantages. A further object of the present invention is to replace azo dyes in beverages. Thus, in the liquid formulations of the present invention no azo dye as e.g. disclosed in US 2010/0028444 is present. 
     The usual process for producing beverages (i.e. soft drinks) is that a carotenoid is emulsified in a first step. Afterwards this emulsion is incorporated into a beverage. 
     Surprisingly, it has been found that when a carotenoid is emulsified with certain amounts of at least one modified food starch and certain amounts of at least one saccharide so that the carotenoid is embedded in a matrix of this modified food starch and the saccharide a liquid formulation is obtained, which can be used in (aqueous) liquids, which are then pasteurization-stable and transparent (after pasteurization and also at low pH); i.e. are suitable for the manufacture of clear beverages, especially suitable for the manufacture of clear soft drinks. This is especially surprising since only these two matrix components (modified food starch and saccharide) are necessary to achieve the desired result. 
     Therefore the present invention relates to a clear liquid formulation comprising 
     a) at least one carotenoid, and 
     b) at least one modified food starch, and 
     c) at least one saccharide, and 
     d) water. 
     Hereby the carotenoid is embedded in a matrix of this modified food starch and the saccharide. 
     The expression “at least one” means in the case of compound a) e.g. that only one carotenoid, but also a mixture of two or more carotenoids may be present. The same applies accordingly to compound b) and c). 
     The term “clear liquid formulation” in the context of the present invention means that if the liquid formulation according to the present invention is diluted with deionized water so that the concentration of the carotenoid is 10 ppm, the initial turbidity is ≦30 NTU, preferably the initial turbidity is ≦25 NTU, more preferably the initial turbidity is ≦20 NTU, most preferably the initial turbidity is ≦15 NTU. This especially applies if the carotenoid is β-carotene or 8′-apo-β-caroten-8′-al. 
     The term “clear beverage” in the context of the present invention means that if the liquid formulation according to the present invention is added to a beverage so that the concentration of the carotenoid in the beverage is 10 ppm, the initial turbidity is ≦30 NTU, preferably the initial turbidity is ≦25 NTU, more preferably the initial turbidity is ≦20 NTU, most preferably the initial turbidity is ≦15 NTU. Advantageously the turbidity of the beverage after a storage time of 3 months is ≦50 NTU. This especially applies if the carotenoid is β-carotene or 8′-apo-β-caroten-8′-al and the beverage is a soft drink as prepared according to the example given below. 
     In a preferred embodiment of the present invention the clear liquid formulation according to the present invention is used in soft drinks which generally have a pH in the range of 2.5 to 5.0. Such soft drinks which contain the clear liquid formulation according to the present invention in such a concentration so that the concentration of the carotenoid in the soft drink is 10 ppm show an initial turbidity of ≦30 NTU. Preferably the initial turbidity is ≦25 NTU, more preferably the initial turbidity is ≦20 NTU, most preferably the initial turbidity is ≦15 NTU. Advantageously the turbidity of the soft drink after a storage time of 3 months is ≦50 NTU. This especially applies if the carotenoid is β-carotene or 8′-apo-β-caroten-8′-al. 
     The present invention especially relates to a clear liquid formulation comprising: 
     a) 0.1 to 10 weight-% (preferably 0.5 to 5 weight-%, more preferably 0.5 to 3.0 weight-%, most preferably 1.0 to 3.0 weight-%) of at least one carotenoid, and 
     b) 20 to 60 weight-% (preferably 30 to 50 weight-%) of at least one modified food starch, and 
     c) 0.5 to 60 weight-% (preferably 0.5 to 30 weight-%, more preferably 0.5 to 20 weight-%, even more preferably 0.5 to 10 weight-%, most preferably 1.0 to 10 weight-%) of at least one saccharide, and 
     d) 35 to 75 weight-% (preferably 45 to 65 weight-%) of water, 
     all amounts based on the total weight of the liquid formulation, 
     whereby all amounts add up to 100 weight-%. 
     Hereby the carotenoid/s is/are embedded in a matrix of the modified food starch/es and the saccharide/s. 
     In a preferred embodiment of the liquid formulation according to the present invention only the compounds a) to d), especially in the amounts given above, are present. That means that the present invention preferably relates to a clear liquid formulation consisting of 
     a) at least one carotenoid, and 
     b) at least one modified food starch, and 
     c) at least one saccharide, and 
     d) water. 
     Thus, preferably no other compounds are present. Such not-being-present compounds are the following ones:
         Gum Acacia; Gum Arabic; also modified as disclosed in WO 2008/110225;   Gum Ghatti as e.g. described in WO 2009/147158;   Proteins such as gelatin (fish, swine, bovine gelatin);   Plant proteins;   Milk proteins;   Ligninsulfonate;   Conjugates of plant gums and modified food starch, especially those as disclosed in WO 2011/039336;   Sodium lauryl sulfate and other sodium alkyl sulfates.       

     This preference applies for all liquid formulations of the present invention. 
    
    
     DETAILED DESCRIPTION 
     The liquid formulation according to the present invention is now described in more detail. 
     Compound a)—Carotenoid 
     The term “carotenoid” as used herein comprises a natural or synthetic carotene or structurally related polyene compound which can be used as a functional health ingredient or colorant for food, such as α-carotene, β-carotene, 8′-apo-β-carotenal (8′-apo-β-caroten-8′-al), 8′-apo-β-carotenoic alkyl acid esters such as the ethyl ester (ethyl-8′-apo-β-caroten-8′-oate), canthaxanthin, astaxanthin, astaxanthin (di)esters such as astaxanthin disuccinate, lycopene, lutein, zeaxanthin or crocetin, or mixtures thereof. The preferred carotenoids are β-carotene, 8′-apo-β-carotenal and mixtures thereof, especially β-carotene or 8′-apo-β-carotenal alone, most preferably 8′-apo-β-carotenal. 
     Therefore a preferred embodiment of the present invention relates to a liquid formulation as described above, wherein at least one carotenoid is chosen from the group consisting of α-carotene, β-carotene, 8′-apo-β-carotenal (8′-apo-β-caroten-8′-al), 8′-apo-β-carotenoic acid esters such as the ethyl ester (ethyl-8′-apo-β-caroten-8′-oate), canthaxanthin, astaxanthin, astaxanthin (di)esters such as astaxanthin disuccinate, lycopene, lutein, zeaxanthin and crocetin, preferably β-carotene and 8′-apo-β-carotenal, most preferably 8′-apo-β-carotenal. 
     Compound b)—“Modified Food Starch” 
     A modified food starch is a food starch that has been chemically modified by known methods to have a chemical structure which provides it with a hydrophilic and a lipophilic portion. Preferably the modified food starch has a long hydrocarbon chain as part of its structure (preferably C5-C18). 
     At least one modified food starch is preferably used to make a liquid formulation of this invention, but it is possible to use a mixture of two or more different modified food starches in one liquid formulation. 
     Starches are hydrophilic and therefore do not have emulsifying capacities. However, modified food starches are made from starches substituted by known chemical methods with hydrophobic moieties. For example starch may be treated with cyclic dicarboxylic acid anhydrides such as succinic anhydrides, substituted with a hydrocarbon chain (see O. B. Wurzburg (editor), “Modified Starches: Properties and Uses, CRC Press, Inc. Boca Raton, Fla., 1986, and subsequent editions). A particularly preferred modified food starch of this invention has the following formula (I) 
     
       
         
         
             
             
         
       
     
     wherein St is a starch, R is an alkylene radical and R′ is a hydrophobic group. Preferably R is a lower alkylene radical such as dimethylene or trimethylene. R′ may be an alkyl or alkenyl group, preferably having 5 to 18 carbon atoms. A preferred compound of formula (I) is an “OSA-starch” (starch sodium octenyl succinate). The degree of substitution, i.e. the number of esterified hydroxyl groups to the number of free non-esterified hydroxyl groups usually varies in a range of from 0.1% to 10%, preferably in a range of from 0.5% to 4%, more preferably in a range of from 3% to 4%. 
     The term “OSA-starch” denotes any starch (from any natural source such as corn, waxy maize, waxy corn, wheat, tapioca and potato or synthesized) that was treated with octenyl succinic anhydride (OSA). The degree of substitution, i.e. the number of hydroxyl groups esterified with OSA to the number of free non-esterified hydroxyl groups usually varies in a range of from 0.1% to 10%, preferably in a range of from 0.5% to 4%, more preferably in a range of from 3% to 4%. OSA-starches are also known under the expression “modified food starch”. 
     The term “OSA-starches” encompasses also such starches that are commercially available e.g. from National Starch under the tradenames HiCap 100, Capsul (octenylbutanedioate amylodextrin), Capsul HS, Purity Gum 2000, Clear Gum Co03, UNI-PURE, HYLON VII; from National Starch and Roquette Frères, respectively; from CereStar under the tradename C*EmCap or from Tate &amp; Lyle. 
     In a preferred embodiment of the present invention a commercially available modified food starch such as e.g. HiCap 100 (from National Starch) and ClearGum Co03 (from Roquette Frères) is used. It is especially advantageous if such a starch or an OSA starch in general is further improved according to a process as disclosed in WO 2007/090614, especially according to a procedure as described in examples 28, 35 and/or 36 of WO 2007/090614. 
     Thus, in a further improved embodiment of the present invention such a commercially available starch has been centrifuged as an aqueous solution or suspension before use. The centrifugation may be carried out at 1000 to 20000 g depending on the dry mass content of the modified polysaccharide in the aqueous solution or suspension. If the dry mass content of the modified polysaccharide in the aqueous solution or suspension is high, the applied centrifugation force is also high. For example for an aqueous solution or suspension with a dry mass content of the modified polysaccharide of 30 weight-% a centrifugation force of 12000 g may be suitable to achieve the desired separation. 
     The centrifugation may be carried out at dry matter contents in the range of from 0.1-60 weight %, preferably in the range of from 10-50 weight-%, most preferably in the range of from 15-40 weight-% at temperatures in the range of from 2-99° C., preferably in the range of from 10-75° C., most preferably in the range of from 40-60° C. 
     Compound c)—“Saccharide” 
     The term “saccharide” in the context of the present invention encompasses mono-, di-, oligo- and polysaccharides, as well as any mixtures thereof. 
     Examples of monosaccharides are fructose, glucose (=dextrose), mannose, galactose, sorbose, as well as any mixtures thereof. 
     Preferred monosaccharides are glucose and fructose, as well as any mixture thereof. 
     The term “glucose” in the context of the present invention does not only mean the pure substance, but also a glucose syrup with a DE≧90. This also applies for the other monosaccharides. 
     The term “dextrose equivalent” (DE) denotes the degree of hydrolysis and is a measure of the amount of reducing sugar calculated as D-glucose based on dry weight; the scale is based on native starch having a DE close to 0 and glucose having a DE of 100. 
     Examples of disaccharides are saccharose, isomaltose, lactose, maltose and nigerose, as well as any mixture thereof. 
     An example of an oligosaccharide is maltodextrin. 
     An example of a polysaccharide is dextrin. 
     An example of a mixture of mono- and disaccharides is invert sugar (glucose+fructose+saccharose). 
     Mixtures of mono- and polysaccharides are e.g. commercially available under the tradenames Glucidex IT 47 (from Roquette Frères), Dextrose Monohydrate ST (from Roquette Frères), Sirodex 331 (from Tate &amp; Lyle) and Glucamyl F 452 (from Tate &amp; Lyle). 
     In an embodiment of the present invention the saccharide c) is a mixture of a glucose syrup with a DE of 95 and a glucose syrup with a DE of 47 in a weight ratio of 1:1. 
     Such mixtures of glucose syrups are preferred examples of the saccharide c). 
     Amounts of Compounds a) to d) 
     Amount of Compound a) 
     A liquid formulation according to the present invention comprises preferably 0.1 to 10 weight-%, more preferably 0.5 to 5.0 weight-%, even more preferably 0.5 to 3.0 weight-%, most preferably 1.0 to 3.0 weight-%, of at least one carotenoid based on the total weight of the liquid formulation, whereby the most preferred carotenoids are β-carotene and 8′-apo-β-carotenal. 
     Amount of Compound b) 
     A liquid formulation according to the present invention comprises preferably 20 to 60 weight-%, more preferably 30 to 50 weight-%, of modified food starch based on the total weight of the liquid formulation, whereby the preferred modified food starch is commercially available OSA-starch, which is preferably further improved by separating off insoluble parts as disclosed e.g. in WO 2007/090614 (examples for centrifugation and microfiltration). If a mixture of two or more modified food starches is present the total amount is also in the ranges as given above. 
     Amount of Compound c) 
     A liquid formulation according to the present invention comprises preferably 0.5 to 60 weight-%, more preferably 0.5 to 30 weight-%, even more preferably 0.5 to 20 weight-% and 0.5 to 20 weight-%, most preferably 1.0 to 10 weight-%, of a saccharide based on the total weight of the liquid formulation. 
     In case the saccharide c) is a mixture of glucose and a glucose syrup with a DE≦60 the amount of glucose is preferably in the range of 0 to 30 weight-%, more preferably in the range of 0 to 10 weight-%, based on the total weight of the liquid formulation, and/or (preferably and) the amount of the glucose syrup with a DE≦60 is preferably in the range of 1 to 30 weight-%, more preferably in the range of 0.5 to 10 weight-%, based on the total weight of the liquid formulation. 
     Amount of Compound d) 
     A liquid formulation according to the present invention comprises preferably 35 to 75 weight-%, more preferably 45 to 65 weight-%, of water, based on the total weight of the liquid formulation. 
     In the most preferred embodiment of the present invention all preferred amounts for each compound a) to d) are realized. 
     If, however, additional compounds are present as e.g. compounds e) and/or compounds f) and/or compounds g) as described below, the amount of water is reduced accordingly. 
     In preferred embodiments of the liquid formulations of the present invention no other compounds than compounds a) to g) are present, whereby compounds e), f) and g) are independently from each other optional. That means that preferred embodiments of the liquid formulations of the present invention are the following:
         A liquid formulation consisting only of compounds a) to d);   A liquid formulation consisting only of compounds a) to e);   A liquid formulation consisting only of compounds a) to f);   A liquid formulation consisting only of compounds a) to g).       

     In further preferred embodiments of the liquid formulations of the present invention none of the following compounds is present:
         Gum Arabic; Gum Acacia; Gum Ghatti;   Any protein such as gelatin (fish, swine, bovine);   Any plant protein;   Any milk protein;   Ligninsulfonate;   Plant gum and modified food starch conjugates as e.g. disclosed in WO 2011/039336;   No emulsifier (sodium lauryl sulfate).       

     Furthermore, such clear liquid formulations according to the present invention are preferred, wherein the modified food starch b) has been centrifuged before use. 
     Advantageously the particle size of the inner phase of the clear liquid formulation is in the range of 100 to 250 nm, preferably in the range of 110 to 210 nm, more preferably in the range of 130 to 190 nm. 
     Additional Compounds of the Liquid Formulation According to the Present Invention 
     Suitably, the liquid formulations of the present invention (further) contain one or more additional compounds selected from the group consisting of water-soluble antioxidants (compounds e)), fat-soluble antioxidants (compounds f)) and MCT (middle chain triglycerides) (compound g)). 
     Compound e): Water-Soluble Antioxidants 
     Suitable water-soluble antioxidants are known to the person skilled in the art. Preferably water-soluble antioxidants are used that are approved for their application in food and beverages. 
     Preferred water-soluble antioxidants are selected from the group consisting of citric acid, citric acid salts, ascorbic acid, ascorbic acid salts (preferably sodium ascorbate), as well as any mixture thereof. 
     Preferred water-soluble antioxidants are ascorbic acid, sodium ascorbate and citric acid. 
     Preferably the total amount of the water-soluble antioxidants in the liquid formulation according to the present invention is in the range of from 0.1 to 4.0 weight-%, more preferably it is in the range of from 0.1 to 2.0 weight-%, based on the total weight of the liquid formulation. 
     Compound f): Fat-Soluble Antioxidants 
     Suitable fat-soluble antioxidants are known to the person skilled in the art. Preferably fat-soluble antioxidants are used that are approved for their application in food and beverages. 
     Preferred fat-soluble antioxidants are selected from the group consisting of tocopherols, e.g. dl-α-tocopherol (i.e. synthetic tocopherol), d-α-tocopherol (i.e. natural tocopherol), β- or γ-tocopherol, or a mixture of two or more of these. 
     The most preferred fat-soluble antioxidant is dl-α-tocopherol. 
     Preferably the total amount of the fat-soluble antioxidants in the liquid formulation according to the present invention is in the range of from 0 to 1.5 weight-%, more preferably it is in the range of from 0.01 to 1.0 weight-%, most preferably it is in the range of from 0.1 to 0.5 weight-%, based on the total weight of the liquid formulation. 
     Compound g) 
     A preferred liquid formulation according to the present invention does contain MCT (middle chain triglycerides), preferably in an amount in the range of from 0 to 5.0 weight-%, more preferably in an amount in the range of from 0.01 to 1.0 weight-%, most preferably in an amount in the range of from 0.5 to 1.0 weight-%, based on the total weight of the liquid formulation 
     Another preferred liquid formulation according to the present invention does contain only a minor amount of oil. The term “oil” in the context of the present invention does not encompass MCT. 
     Preferably the liquid formulation according to the present invention does contain only an amount of oil of at most 3 weight-%, more preferably an amount of oil of at most 2 weight-%, even more preferably an amount of oil of at most 1 weight-%, based on the total weight of the liquid formulation. In the most preferred embodiment of the present invention the liquid formulation does not contain any oil except MCT. 
     The term “oil” in the context of the present invention encompasses glycerol and any triglyceride such as vegetable oils or fats like corn oil, sunflower oil, soybean oil, safflower oil, rapeseed oil, peanut oil, palm oil, palm kernel oil, cotton seed oil, olive oil or coconut oil except that the term “oil” does not encompass MCT. 
     The oils can be from any origin. They can be natural, modified or synthetic. If the oils are natural they can be plant or animal oils. The term “oil” in the context of the present invention thus also encompasses canola oil, sesame oil, hazelnut oil, almond oil, cashew oil, macadamia oil, mongongo nut oil, pracaxi oil, pecan oil, pine nut oil, pistachio oil, sacha Inchi ( Plukenetia volubilis ) oil, walnut oil or polyunsaturated fatty acids (=“PUFAs”) (for example arachidonic acid, eicosapentaenoic acid, docosahexaenoic acid and γ-linolenic acid) as well as the triglycerides of PUFAs and the esters of PUFAs, e.g. the ethyl esters of PUFAs. 
     The clear, liquid formulations according to the present invention are used for the enrichment, fortification and/or coloration of beverages; said use being a further aspect of the invention. Moreover, the invention is related to beverages containing such clear, liquid formulations. Especially suitable beverages are soft drinks. Such soft drinks have in general a pH in the range of 2.5 to 5.0, preferably a pH in the range of 3.0 to 3.5. 
     Process for the Manufacture of the Compositions According to the Invention 
     The present invention is further related to a process for the manufacture of a clear liquid formulation according to the present invention comprising the following steps:
         i) forming a solution of the carotenoid a) in an organic solvent, optionally adding a fat-soluble antioxidant f) and/or MCT (compound g));   ii) dissolving the modified food starch b) and the saccharide c) and optionally the water-soluble antioxidant e) in water to obtain a matrix;   iii) emulsifying the solution obtained in step i) into the matrix obtained in step ii) to obtain an emulsion,   iv) removing the organic solvent from the emulsion obtained in step iii).       

     The steps are described in more detail below. 
     Step i) 
     An oil can also be added, but it is preferred not to add one, except MCT. If it is, however, added, the amount is chosen so that the final amount of the oil in the resulting liquid formulation after having performed all steps is as described above. 
     The same applies for the other compounds: the amounts of the carotenoid a), the fat-soluble antioxidant f) and the MCT are chosen so that the final amounts of these compounds in the resulting liquid formulation after having performed all steps is as described above. 
     The amount of the solvent and the dissolution temperature are chosen so as to dissolve the carotenoid a), the fat-soluble antioxidant f), the MCT, if present, and the oil, if present, completely. Usually it is necessary to heat up the suspension obtained when mixing all compounds present in this step to get a solution. Preferably the temperature to which the suspension is heated up is in the range of from 40 to 90° C., more preferably that temperature is in the range of from 40 to 86° C. After having obtained the solution it is usually kept at the temperature it was before heated up to. 
     Step ii) 
     Preferably this step is performed at a temperature in the range of 50 to 70° C., more preferably at a temperature in the range of 55° C. to 67° C., even more preferably at a temperature of around 60° C. 
     The matrix obtained after having performed step ii) is then preferably kept at a temperature in the range of 25 to 65° C., more preferably at a temperature in the range of 29° C. to 66° C., even more preferably at a temperature in the range of 29 to 56° C. Depending on the temperature step ii) has been performed it may be necessary to cool the matrix down to such a temperature or to heat it up to such a temperature. In most cases the temperature at which step ii) is performed and the temperature at which the matrix is kept are chosen in such a way so that a cooling down step is necessary. 
     Step iii) 
     Preferably this step is performed at a mixing temperature in the range of 25 to 100° C., more preferably at a mixing temperature in the range of 30 to 80° C., even more preferably at a mixing temperature in the range of 35° C. to 75° C. to obtain an emulsion. 
     The emulsification can be achieved by using a rotor-stator device or a high pressure homogenizer or both. Other devices known to the person skilled in the art may also be used. 
     If rotor-stator device and/or a high pressure homogenizer is used, a pressure drop in the range of 100 to 1000 bar, more preferably in the range of 150 to 300 bar, is preferably applied. 
     Step iv) 
     The organic solvent may e.g. be removed by using a thin film evaporator cascade (preferred). Other methods known to the person skilled in the art are also applicable. The resulting clear liquid formulations after having performed steps i) to iv) are advantageously used as such (preferred option). They can, however, also be dried by any method known to the person skilled in the art, e.g. by spray-drying, spray-drying in combination with fluidised bed granulation or by a powder-catch technique, whereby the sprayed emulsion droplets are caught in a bed of an absorbent, such as starch, and subsequently dried. These dried forms (powders) can then also be added to beverages, especially to soft drinks. 
     Other aspects of the invention are beverages containing a liquid formulation as described above. 
     Beverages wherein the liquid formulations of the present invention can be used as a colorant or a functional ingredient can be carbonated beverages e.g., flavoured seltzer waters, soft drinks or mineral drinks, as well as non-carbonated beverages e.g. flavoured waters, fruit juices, fruit punches and concentrated forms of these beverages. They may be based on natural fruit or vegetable juices or on artificial flavours. Also included are alcoholic beverages. Besides, sugar containing beverages diet beverages with non-caloric and artificial sweeteners are also included. Especially preferred are soft drinks, preferably with a pH in the range of 2.5 to 5.0, more preferably with a pH in the range of 3.0 to 3.5. 
     The final concentration of the carotenoid, especially of β-carotene and 8′-apo-β-carotenal, which is added via the liquid formulations of the present invention to beverages may be from 0.1 to 50 ppm, particularly from 1 to 30 ppm, more preferably from 3 to 20 ppm, based on the total weight of the beverage and depending on the particular beverage to be coloured or fortified and the intended grade of coloration or fortification. 
     For coloration or fortification of a beverage a liquid formulation of this invention can be used according to methods per se known for the application of emulsions or suspensions. Advantageously the beverages containing the liquid formulations according to the present invention are also clear and/or color stable, preferably they are clear and color-stable. “Color-stable” in the context of the present invention means that the color difference DE* between the initial color and the color after a storage time of 3 months should be lower than 10 (DE*&lt;10). A DE*&lt;10 means that the color difference cannot be seen by naked eyes, i.e. without the use of an apparatus such as a colorimeter. 
     The present invention relates to clear, stable, liquid carotenoid formulations, which—when used in a liquid, especially in a beverage such as a soft drink, allows to obtain transparent liquids (even after pasteurization and also at low pH), i.e. clear beverages. 
     The following non limiting examples illustrate the invention further. 
     EXAMPLES 
     Examples 1-16 
     Manufacture of Clear Liquid Formulations According to the Present Invention 
     The examples were carried out according to the following general procedure with the amounts of compounds (carotenoid, modified food starch, saccharide, antioxidants, water) and the process parameters as given in detail in Table 1-1 and Table 1-2. As solvent an organic solvent selected from the group consisting of dimethyl carbonate, ethyl formate, ethyl acetate, isopropyl acetate, methyl tert-butyl ether and methylene chloride was used. The amount of the solvent and the dissolution temperature were chosen so as to dissolve the carotenoid and the fat-soluble antioxidant and the MCT, if present, completely. 
     The modified food starch used was centrifuged before use. 
     General Procedure 
     The amount of the carotenoid and the fat-soluble antioxidant as given in Table 1-1 or Table 1-2 are dispersed in the amount of organic solvent as given in Table 1-1 or Table 1-2, respectively. 
     The matrix phase consisting of the modified food starch (=OSA starch), the saccharide and the water-soluble antioxidant as given in Table 1-1/Table 1-2 is dissolved in the amount of water as given in Table 1-1/Table 1-2 at 60° C. After the dissolving, the matrix is cooled down to the temperature as given in Table 1-1/Table 1-2. 
     The suspension is heated up to the temperature as given in Table 1-1/Table 1-2 to dissolve the whole amount of the carotenoid. Then this solution is held at the temperature as given in Table 1-1/Table 1-2 in a holding vessel. The emulsification process consists of two steps and is carried out under pressure. 
     Both phases are continuously fed to a rotor stator device where the solution is emulsified into the matrix phase. The rotation speed is 5000 rpm (revolutions per minute) and the mixing temperature is as given in Table 1-1/Table 1-2. The next step entails a second micronisation step and consists of a sapphire orifice. The orifice diameter is as given in Table 1-1/Table 1-2 and the applied pressure drop over the orifice is as given in Table 1-1/Table 1-2 at the temperature as given in Table 1-1/Table 1-2. Over this orifice 10 theoretical numbers of passages are applied. 
     Then the organic solvent is removed from the emulsion by using a thin film evaporator cascade. 
     The results of the examples are summarized below. The particle size of the inner phase was measured by Photo Colleration Spectroscopy (Beckman Coulter N4 Plus Submicron Particle Sizer). 
     Example 1 
     The final product has a 8′-apo-β-carotenal content of 2.8%, E1/1=1625, a particle size of the inner phase of 198 nm and a turbidity of 26.7 NTU (measured in water with a concentration of the 8′-apo-β-carotenal of 10 ppm) and 25.6 NTU (measured in a soft drink as prepared according to the instruction below). 
     Example 2 
     The final product has a 8′-apo-β-carotenal content of 1.9%, E1/1=1460, a particle size of the inner phase of 159 nm and a turbidity of 10.9 NTU (measured in water with a concentration of the 8′-apo-β-carotenal of 10 ppm) 11.0 NTU (measured in a soft drink as prepared according to the instruction below). 
     Example 3 
     The final product has a 8′-apo-β-carotenal content of 1.7%, E1/1=1531, a particle size of the inner phase of 155 nm and a turbidity of 7.6 NTU (measured in water with a concentration of the 8′-apo-β-carotenal of 10 ppm) and 8.4 NTU (measured in a soft drink as prepared according to the instruction below). 
     Example 4 
     The final product has a 8′-apo-β-carotenal content of 3.9%, E1/1=1587, a particle size of the inner phase of 158 nm and a turbidity of 10.9 NTU (measured in water with a concentration of the 8′-apo-β-carotenal of 10 ppm) and 12.8 NTU (measured in a soft drink as prepared according to the instruction below). 
     Example 5 
     The final product has a β-carotene content of 1.9%, E1/1=1513, a particle size of the inner phase of 118 nm and a turbidity of 11.9 NTU (measured in water with a concentration of the β-carotene of 10 ppm) and 13.0 NTU (measured in a soft drink as prepared according to the instruction below). 
     Example 6 
     In this example also a lipophilic liquid, i.e. 18 g of MCT (middle chain triglycerides), was added. 
     The final product has a β-carotene content of 2.2%, E1/1=1473, a particle size of the inner phase of 146 nm and a turbidity of 14.9 NTU (measured in water with a concentration of the β-carotene of 10 ppm) and 15.9 NTU (measured in a soft drink as prepared according to the instruction below). 
     Example 7 
     In this example no fat-soluble antioxidant was used, but as auxiliary agent 4 g of MCT (middle chain triglycerides), a lipophilic liquid. 
     The final product has a β-carotene content of 1.9%, E1/1=1423, a particle size of the inner phase of 136 nm and a turbidity of 22.7 NTU (measured in water with a concentration of the β-carotene of 10 ppm) and 23.9 NTU (measured in a soft drink as prepared according to the instruction below). 
     Example 8 
     The final product has a 8′-apo-β-carotenal content of 2.8%, E1/1=1371, a particle size of the inner phase of 183 nm and a turbidity of 12.1 NTU (measured in water with a concentration of the 8′-apo-β-carotenal of 10 ppm) and 13.4 NTU (measured in a soft drink as prepared according to the instruction below). 
     Example 9 
     The final product has a 8′-apo-β-carotenal content of 2.1%, E1/1=1519, a particle size of the inner phase of 160 nm and a turbidity of 9.9 NTU (measured in water with a concentration of the 8′-apo-β-carotenal of 10 ppm) and 7.5 NTU (measured in a soft drink as prepared according to the instruction below). 
     Example 10 
     The final product has a β-carotene content of 2.4%, E1/1=1470, a particle size of the inner phase of 138 nm and a turbidity of 8.1 NTU (measured in water with a concentration of the β-carotene of 10 ppm) and 9.0 NTU (measured in a soft drink as prepared according to the instruction below). 
     Example 11 
     The final product has a β-carotene content of 2.5%, E1/1=1322, a particle size of the inner phase of 207 nm and a turbidity of 19.4 NTU (measured in water with a concentration of the β-carotene of 10 ppm) and 18.8 NTU (measured in a soft drink as prepared according to the instruction below). 
     Example 12 
     The final product has a β-carotene content of 2.0%, E1/1=1288, a particle size of the inner phase of 193 nm and a turbidity of 11.1 NTU (measured in water with a concentration of the β-carotene of 10 ppm) and 11.7 NTU (measured in a soft drink as prepared according to the instruction below). 
     Example 13 
     The final product has a β-carotene content of 2.1%, E1/1=1326, a particle size of the inner phase of 184 nm and a turbidity of 10.3 NTU (measured in water with a concentration of the β-carotene of 10 ppm) and 10.5 NTU (measured in a soft drink as prepared according to the instruction below). 
     Example 14 
     The final product has a 8′-apo-β-carotenal content of 2.1%, E1/1=1446, a particle size of the inner phase of 183 nm and a turbidity of 15.1 NTU (measured in water with a concentration of the 8′-apo-β-carotenal of 10 ppm) and 17.7 NTU (measured in a soft drink as prepared according to the instruction below). 
     Example 15 
     In this example no fat-soluble antioxidant was used, but as auxiliary agent 5 g of MCT (middle chain triglycerides), a lipophilic liquid. 
     The final product has a 8′-apo-β-carotenal content of 3.0%, E1/1=1505, a particle size of the inner phase of 157 nm and a turbidity of 16.4 NTU (measured in water with a concentration of the 8′-apo-β-carotenal of 10 ppm) and 10.4 NTU (measured in a soft drink as prepared according to the instruction below). 
     Example 16 
     The final product has a β-carotene content of 2.1%, E1/1=1314, a particle size of the inner phase of 145 nm and a turbidity of 34.1 NTU (measured in water with a concentration of the β-carotene of 10 ppm) and 32.8 NTU (measured in a soft drink as prepared according to the instruction below). 
     Application Trials with the Liquid Formulations According to Examples 1-7 
     The liquid formulations according to examples 1-7 have been applied in soft drinks with a concentration of the carotenoid, i.e. 8′-apo-β-carotenal or β-carotene, of 10 ppm. The objective of these trials was to evaluate the performance of these samples for their application in clear beverages. For clear beverages, the liquid formulation should provide very low turbidity values (as low as possible), and the turbidity has to be stable over storage time. Furthermore, the liquid formulation has to provide a good color stability and a good performance of appearance (no ringing, absence of particles on the surface and no sedimentation). 
     Application Trials with the Liquid Formulations According to Examples 8-16 
     The liquid formulations according to examples 8-16 have also been applied in soft drinks with a concentration of the carotenoid, i.e. 8′-apo-β-carotenal or β-carotene, of 10 ppm. Here, however, only the initial turbidity was measured. The results are as given above. 
     Preparation of the Soft Drinks 
     The soft drinks had the following composition: 
     
       
         
           
               
               
               
               
             
               
                   
                   
               
               
                   
                 Ingredient 
                 Amount of ingredient 
               
               
                   
                   
               
             
            
               
                   
               
            
           
           
               
               
               
               
            
               
                 1 
                 Potassium sorbate 
                 0.2 
                 g 
               
               
                 2 
                 Sugar syrup (64° Brix) 
                 156.2 
                 g 
               
               
                   
                 Ascorbic acid 
                 0.2 
                 g 
               
               
                   
                 Aqueous 50-weight-% citric 
                 5.0 
                 g 
               
               
                   
                 acid 
               
               
                   
                 Apricot flavor (water-soluble, 
                 0.2 
                 g 
               
               
                   
                 Givaudan 78848-56) 
               
            
           
           
               
               
               
            
               
                   
                 Stock solution * 
                 10 g (i.e. 10 ppm) 
               
               
                 3 
                 Water 
                 Filled up so that a total 
               
               
                   
                   
                 amount of the soft drink of 
               
               
                   
                   
                 1000 ml results 
               
            
           
           
               
               
               
               
            
               
                   
                 Total amount 
                 1000 
                 ml 
               
               
                   
                   
               
               
                   
                 * From each liquid formulation according to examples 1 to 7 and 8 to 16 a stock solution was prepared, whereby the liquid formulation was diluted with water so that the stock solution had a concentration of the carotenoid (8′-apo-β-carotenal or β-carotene) of 0.1 weight-% (=10 ppm). 
               
            
           
         
       
     
     The soft drinks were prepared as follows: 
     Potassium sorbate 1) was dissolved in water, the other ingredients 2) were added one after the other while the mixture was gently stirred. Then the resulting soft drink syrup was diluted with drink water in such an amount to result in 1000 ml of the soft drink. The pH of the soft drinks was in the range of 3.0 to 3.5. 
     The soft drinks were then filled in glass bottles and the bottles sealed with a metallic cap. Some of these bottles were pasteurized and some not. The bottles were stored at room temperature (temperature in the range of 18 to 27° C.) and under light exposure. Color and turbidity measurements were performed directly after beverage preparation (time=0), as well as after a storage time of 2 weeks, 30 days, 60 days and 90 days. 
     Pasteurization 
     Pasteurization of the soft drinks was conducted in a water bath. A reference bottle containing water and a thermometer was used for the control of the temperature during pasteurization. The bottles (glass bottles/200 ml) were placed in a hot water bath with a temperature of 85° C. When the temperature in the bottle has reached 80° C. the bottles remained in the water bath for 1 additional minute. After the pasteurization the bottles were quickly cooled down (using cold water) to room temperature. 
     Color Measurements 
     Color measurements for the application in food are performed with a colorimeter (Hunter Lab Ultra Scan Pro) which can other than a spectrophotometer express color values according to the psychophysical perception of color by human eye. 
     Color measurements are carried out after CIE guidelines (Commission International d&#39;Eclairage). Values can be expressed either as planar coordinates L*a*b* with L* being the measuring value for lightness, with a*being the value on the red-green-axis and with b* being the value on the yellow-blue-axis. 
     Instrument settings:
         Color scale: CIE L*a*b*/L*C*h*   Light source definition: D65 daylight equivalent   Geometry: Diffuse/8°   Wavelengths: scan 350 to 1050 nm in 5 nm optical resolution   Sample measurement area diameter: 19 mm (large)   Calibration mode: Transmission/white tile       

     The color difference DE* is calculated using the following equation: 
         DE *=√{square root over ((Δ L *) 2 +*(Δ a *) 2 +(Δ b *) 2 )}{square root over ((Δ L *) 2 +*(Δ a *) 2 +(Δ b *) 2 )}{square root over ((Δ L *) 2 +*(Δ a *) 2 +(Δ b *) 2 )}
 
     whereby L=lightness, a=red value, and b=yellow value 
     ΔL*=L x *-L 0 * ;  0=initial value; x=time of measuring 
     Δa*=a x *-a 0 * ;  0=initial value; x=time of measuring 
     Δb*=b x *-b 0 * ;  0=initial value; x=time of measuring 
     For a good color stability, DE* should be lower than 10 (DE*&lt;10); this means that the color difference cannot be seen by naked eyes, i.e. without the use of an apparatus such as a colorimeter. 
     Turbidity Measurements 
     Suspended solids (or particles) are responsible for the turbid appearance of beverages containing juice. This turbid appearance can be evaluated by turbidity measurements. Turbidity depends on the light-scattering properties of such particles: their size, their shape and their refractive index. 
     In this work turbidity measurements were conducted using a Turbidimeter (Hach 2100N IS®, USA) and turbidity values were given in NTU (nephelometric turbidity units). Neophelometer measures the light scattered by a sample in 90° from the incident light path (s.  FIG. 1 ). 
       FIG. 1  illustrates the principle of the nephelometric turbidity measurement 
     Instrument settings: Light source: 860±10 nm LED 
     Results Concerning the Soft Drinks Containing 8′-Apo-β-Carotenal (Liquid Formulations according to examples 1-4) 
     a) Color Difference 
     The results concerning the measurement of the color difference during storage are shown in  FIGS. 2 and 3 . 
       FIG. 2  shows the color difference (DE*) in non-pasteurized soft drinks during a storage time of up to 3 months. 
     x-axis: Storage time in days; y-axis: Color difference (DE*) (dimensionless); 
     1=soft drink containing a liquid formulation according to example 1; 
     2=soft drink containing a liquid formulation according to example 2; 
     3=soft drink containing a liquid formulation according to example 3; 
     4=soft drink containing a liquid formulation according to example 4. 
     All samples showed very good (DE*&lt;10) and similar color stability. 
       FIG. 3  shows the color difference (DE*) in pasteurized soft drinks during a storage time of up to 3 months. 
     x-axis: Storage time in days; y-axis: Color difference (DE*) (dimensionless); 
     1=soft drink containing a liquid formulation according to example 1; 
     2=soft drink containing a liquid formulation according to example 2; 
     3=soft drink containing a liquid formulation according to example 3; 
     4=soft drink containing a liquid formulation according to example 4. 
     All samples showed very good (DE*&lt;10) and similar color stability. 
     b) Turbidity 
     The results concerning the measurement of the turbidity during storage are shown in  FIGS. 4 and 5 . 
       FIG. 4  shows the turbidity of the non-pasteurized soft drinks during a storage time of up to 3 months. 
     x-axis: storage time in days; y-axis: turbidity in NTU; 
     1=soft drink containing a liquid formulation according to example 1; 
     2=soft drink containing a liquid formulation according to example 2; 
     3=soft drink containing a liquid formulation according to example 3; 
     4=soft drink containing a liquid formulation according to example 4. 
     Turbidity increased slightly with time, but in an acceptable range for clear beverages. 
       FIG. 5  shows the turbidity of the pasteurized soft drinks during a storage time of up to 3 months. 
     x-axis: storage time in days; y-axis: turbidity in NTU; 
     1=soft drink containing a liquid formulation according to example 1; 
     2=soft drink containing a liquid formulation according to example 2; 
     3=soft drink containing a liquid formulation according to example 3; 
     4=soft drink containing a liquid formulation according to example 4. 
     Turbidity increased slightly with time, but in an acceptable range for clear beverages. 
     c) Physical Appearance 
     After 3 months of storage the non-pasteurized and pasteurized soft drinks were evaluated visually concerning their physical appearance. Hereby the samples were examined visually whether they show a ring in the bottle neck, whether they show particles on the surface and whether they show white sediments. The following schedule of notes was applied: 
     Ring in Bottle Neck: 
     6=no ring 
     5=hardly noticeable ring 
     4=recognizable ring 
     3=clear fine ring recognizable 
     2=strong ring recognizable 
     1=broad ring recognizable 
     Particles on Surface: 
     6=no particles 
     5=1 to 10 particles 
     4=more than 10 particles 
     3=not countable anymore 
     2=half of the surface covered 
     1=more than half of the surface covered 
     White Sediment: 
     6=no sediment 
     5=slight matt glimmer 
     4=fine matt sediment 
     3=matt sediment 
     2=strong matt sediment 
     1=very strong matt sediment 
     For a good performance, scores should be ≧3. 
     Tab. 2 shows the results obtained for the appearance evaluation of non-pasteurized soft drinks. 
     
       
         
           
               
               
               
               
             
               
                   
               
               
                 Soft drink containing 
                   
                   
                   
               
               
                 a liquid formulation 
                 Ring in 
                 Particles on 
                 White 
               
               
                 according to example 
                 bottle neck 
                 the surface 
                 sediment 
               
               
                   
               
             
            
               
                 1 
                 5 
                 5 
                 5 
               
               
                 2 
                 5 
                 6 
                 5 
               
               
                 3 
                 5 
                 6 
                 4 
               
               
                 4 
                 5 
                 6 
                 5 
               
               
                   
               
            
           
         
       
     
     All samples showed very good performance with respect to their appearance attributes. 
     Tab. 3 shows the results obtained for the appearance evaluation of pasteurized soft drinks. 
     
       
         
           
               
               
               
               
             
               
                   
               
               
                 Soft drink containing 
                   
                   
                   
               
               
                 a liquid formulation 
                 Ring in 
                 Particles on 
                 White 
               
               
                 according to example 
                 bottle neck 
                 the surface 
                 sediment 
               
               
                   
               
             
            
               
                 1 
                 4 
                 6 
                 5 
               
               
                 2 
                 5 
                 6 
                 5 
               
               
                 3 
                 5 
                 6 
                 5 
               
               
                 4 
                 6 
                 6 
                 5 
               
               
                   
               
            
           
         
       
     
     Also in pasteurized drinks, all samples showed very good performance with respect to their appearance attributes. 
     Results Concerning the Soft Drinks Containing β-Carotene (Liquid Formulations According to Examples 5-7) 
     a) Color Difference 
     The results concerning the measurement of the color difference during storage are shown in  FIGS. 6 and 7 . 
       FIG. 6  shows the color difference (DE*) in non-pasteurized soft drinks during a storage time of up to 3 months. 
     x-axis: Storage time in days; y-axis: Color difference (DE*) (dimensionless); 
     5=soft drink containing a liquid formulation according to example 5; 
     6=soft drink containing a liquid formulation according to example 6; 
     7=soft drink containing a liquid formulation according to example 7; 
     All samples showed a very good (DE*&lt;10) color stability. 
       FIG. 7  shows the color difference (DE*) in pasteurized soft drinks during a storage time of up to 3 months. 
     x-axis: Storage time in days; y-axis: Color difference (DE*) (dimensionless); 
     5=soft drink containing a liquid formulation according to example 5; 
     6=soft drink containing a liquid formulation according to example 6; 
     7=soft drink containing a liquid formulation according to example 7; 
     All samples showed a very good (DE*&lt;10) color stability. 
     b) Turbidity 
     The results concerning the measurement of the turbidity during storage are shown in  FIGS. 8 and 9 . 
       FIG. 8  shows the turbidity of the non-pasteurized soft drinks during a storage time of up to 3 months. 
     x-axis: storage time in days; y-axis: turbidity in NTU; 
     5=soft drink containing a liquid formulation according to example 5; 
     6=soft drink containing a liquid formulation according to example 6; 
     7=soft drink containing a liquid formulation according to example 7; 
     Turbidity increased slightly with time, but in an acceptable range for clear beverages. 
       FIG. 9  shows the turbidity of the pasteurized soft drinks during a storage time of up to 3 months. 
     x-axis: storage time in days; y-axis: turbidity in NTU; 
     5=soft drink containing a liquid formulation according to example 5; 
     6=soft drink containing a liquid formulation according to example 6; 
     7=soft drink containing a liquid formulation according to example 7; 
     Turbidity increased slightly with time, but in an acceptable range for clear beverages. 
     c) Physical Appearance 
     After 3 months of storage the non-pasteurized and pasteurized soft drinks were evaluated visually concerning their physical appearance. Hereby the samples were examined visually whether they show a ring in the bottle neck, whether they show particles on the surface and whether they show white sediments. The following schedule of notes was applied: 
     Ring in Bottle Neck: 
     6=no ring 
     5=hardly noticeable ring 
     4=recognizable ring 
     3=clear fine ring recognizable 
     2=strong ring recognizable 
     1=broad ring recognizable 
     Particles on Surface: 
     6=no particles 
     5=1 to 10 particles 
     4=more than 10 particles 
     3=not countable anymore 
     2=half of the surface covered 
     1=more than half of the surface covered 
     White Sediment: 
     6=no sediment 
     5=slight matt glimmer 
     4=fine matt sediment 
     3=matt sediment 
     2=strong matt sediment 
     1=very strong matt sediment 
     For a good performance, scores should be ≧3. 
     Table 4 shows the results obtained for the appearance evaluation of non-pasteurized soft drinks. 
     
       
         
           
               
               
               
               
             
               
                   
               
               
                 Soft drink containing 
                   
                   
                   
               
               
                 a liquid formulation 
                 Ring in 
                 Particles on 
                 White 
               
               
                 according to example 
                 bottle neck 
                 the surface 
                 sediment 
               
               
                   
               
             
            
               
                 5 
                 6 
                 6 
                 5 
               
               
                 6 
                 5 
                 6 
                 4 
               
               
                 7 
                 4 
                 6 
                 4 
               
               
                   
               
            
           
         
       
     
     All samples showed very good performance with respect to their appearance attributes. 
     Table 5 shows the results obtained for the appearance evaluation of pasteurized soft drinks. 
     
       
         
           
               
               
               
               
             
               
                   
               
               
                 Soft drink containing 
                   
                   
                   
               
               
                 a liquid formulation 
                 Ring in 
                 Particles on 
                 White 
               
               
                 according to example 
                 bottle neck 
                 the surface 
                 sediment 
               
               
                   
               
             
            
               
                 5 
                 6 
                 6 
                 6 
               
               
                 6 
                 6 
                 6 
                 6 
               
               
                 7 
                 4 
                 6 
                 6 
               
               
                   
               
            
           
         
       
     
     All samples showed very good performance with respect to their appearance attributes. 
     
       
         
           
               
             
               
                 TABLE 1-1 
               
             
            
               
                   
               
               
                 In this table A = 8′-apo-β-carotenal, B = β-carotene, 
               
               
                 D = dl-α-tocopherol; H = HiCap 100; MCT = middle chain triglycerides; S = Sodium ascorbate. 
               
            
           
           
               
               
               
               
               
               
               
               
               
            
               
                 Example 
                 1 
                 2 
                 3 
                 4 
                 5 
                 6 
                 7 
                 8 
               
               
                   
               
               
                 Carotenoid 
                 A 
                 A 
                 A 
                 A 
                 B 
                 B 
                 B 
                 A 
               
               
                 Amount of 
                  32 
                  20 
                  21 
                  43 
                  22 
                  38 
                  22 
                  27 
               
               
                 carotenoid 
               
               
                 [g] 
               
               
                 Fat-soluble 
                 D 
                 D 
                 D 
                 D 
                 D 
                 D 
                 none 
                 D 
               
               
                 Antioxidant 
               
               
                 Amount of 
                  6 
                  4 
                  4 
                  8 
                  4 
                 7 
                 — 
                  5 
               
               
                 fat-soluble 
               
               
                 antioxidant 
               
               
                 [g] 
               
               
                 Amount of 
                  32 
                 — 
                 — 
                 — 
                 — 
                  18 
                  9 
                 — 
               
               
                 MCT [g] 
               
               
                 Modified 
                 H 
                 H 
                 H 
                 H 
                 H 
                 H 
                 H 
                 H 
               
               
                 food starch 
               
               
                 Amount of 
                 725 
                 489 
                 472 
                 468 
                 538 
                 653 
                 531 
                 420 
               
               
                 modified 
               
               
                 food starch 
               
               
                 [g] 
               
               
                 Saccharide 
                 71 g 
                 41 g of a 
                 40 g of a 
                 39 g of a 
                 45 g of a 
                 319 g of a 
                 44 g of a 
                 36 g of a 
               
               
                 and amount 
                 invert 
                 glucose 
                 glucose 
                 glucose 
                 glucose 
                 glucose 
                 glucose 
                 glucose 
               
               
                   
                 sugar 
                 syrup 
                 syrup 
                 syrup 
                 syrup 
                 syrup 
                 syrup 
                 syrup 
               
               
                   
                   
                 with a 
                 with a 
                 with a 
                 with a 
                 with a 
                 with a 
                 with a 
               
               
                   
                   
                 DE = 47 
                 DE = 95 
                 DE = 95 
                 DE = 47 
                 DE = 95 
                 DE = 47 
                 DE = 95 
               
               
                   
                   
                   
                 and 40 g 
                 and 39 g 
                   
                   
                   
                 and 36 g 
               
               
                   
                   
                   
                 of a 
                 of a 
                   
                   
                   
                 of a 
               
               
                   
                   
                   
                 glucose 
                 glucose 
                   
                   
                   
                 glucose 
               
               
                   
                   
                   
                 syrup 
                 syrup 
                   
                   
                   
                 syrup 
               
               
                   
                   
                   
                 with a 
                 with a 
                   
                   
                   
                 with a 
               
               
                   
                   
                   
                 DE = 47 
                 DE = 47 
                   
                   
                   
                 DE = 47 
               
               
                 Water- 
                 none 
                 S 
                 S 
                 S 
                 S 
                 none 
                 S &amp; 
                 S 
               
               
                 soluble 
                   
                   
                   
                   
                   
                   
                 ascorbic 
               
               
                 antioxidant 
                   
                   
                   
                   
                   
                   
                 acid 
               
               
                 Amount of 
                 — 
                  16 
                  16 
                  16 
                  18 
                 — 
                 18 &amp; 4 
                  14 
               
               
                 water- 
               
               
                 soluble 
               
               
                 antioxidant 
               
               
                 [g] 
               
               
                 Amount of 
                 796 
                 1016  
                 1093  
                 1083  
                 1117  
                 523 
                 1101  
                 1182  
               
               
                 water [g] 
               
               
                 Temperature 
                 63° C. 
                 43° C. 
                 46° C. 
                 55° C. 
                 30° C. 
                 66° C. 
                 29° C. 
                 54° C. 
               
               
                 to which the 
               
               
                 matrix is 
               
               
                 cooled down 
               
               
                 Temperature 
                 67° C. 
                 50° C. 
                 50° C. 
                 76° C. 
                 40° C. 
                 73° C. 
                 44° C. 
                 56° C. 
               
               
                 to which the 
               
               
                 suspension is 
               
               
                 heated up 
               
               
                 Temperature 
                 76° C. 
                 46° C. 
                 46° C. 
                 72° C. 
                 40° C. 
                 75° C. 
                 49° C. 
                 55° C. 
               
               
                 at which the 
               
               
                 solution is 
               
               
                 held 
               
               
                 Mixing 
                 60° C. 
                 44° C. 
                 45° C. 
                 54° C. 
                 36° C. 
                 57° C. 
                 35° C. 
                 58° C. 
               
               
                 temperature 
               
               
                 Orifice 
                 200 
                 170 
                 170 
                 200 
                 200 
                 170 
                 170 
                 200 
               
               
                 diameter 
               
               
                 [μm] 
               
               
                 Applied 
                 214 
                 238 
                 245 
                 197 
                 146 
                 195 
                 168 
                 249 
               
               
                 pressure 
                 bar 
                 bar 
                 bar 
                 bar 
                 bar 
                 bar 
                 bar 
                 bar 
               
               
                 drop at 
                 at 
                 at 
                 at 
                 at 
                 at 
                 at 
                 at 
                 at 
               
               
                 temperature 
                 70° C. 
                 54° C. 
                 53° C. 
                 60° C. 
                 39° C. 
                 72° C. 
                 42° C. 
                 59° C. 
               
               
                 given 
               
               
                   
               
            
           
         
       
     
     
       
         
           
               
             
               
                 TABLE 1-2 
               
             
            
               
                   
               
               
                 In this table A = 8′-apo-β-carotenal, B = β-carotene, 
               
               
                 D = dl-α-tocopherol; H = HiCap 100; MCT = middle chain triglycerides; S = Sodium ascorbate. 
               
            
           
           
               
               
               
               
               
               
               
               
               
            
               
                 Example 
                 9 
                 10 
                 11 
                 12 
                 13 
                 14 
                 15 
                 16 
               
               
                   
               
               
                 Carotenoid 
                 A 
                 B 
                 B 
                 B 
                 B 
                 A 
                 A 
                 B 
               
               
                 Amount of 
                  21 
                  26 
                  20 
                  20 
                  23 
                  21 
                  24 
                  14 
               
               
                 carotenoid 
               
               
                 [g] 
               
               
                 Fat-soluble 
                 none 
                 D 
                 D 
                 D 
                 D 
                 D 
                 none 
                 D 
               
               
                 Antioxidant 
               
               
                 Amount of 
                 — 
                  5 
                  4 
                  4 
                  5 
                  4 
                 — 
                  3 
               
               
                 fat-soluble 
               
               
                 antioxidant 
               
               
                 [g] 
               
               
                 Amount of 
                 — 
                 — 
                 — 
                 — 
                 — 
                 — 
                  5 
                 — 
               
               
                 MCT [g] 
               
               
                 Modified 
                 H 
                 H 
                 H 
                 H 
                 H 
                 H 
                 H 
                 ClearGum 
               
               
                 food starch 
                   
                   
                   
                   
                   
                   
                   
                 Co03 
               
               
                 Amount of 
                 449 
                 437 
                 489 
                 489 
                 568 
                 509 
                 171 
                 343 
               
               
                 modified 
               
               
                 food starch 
               
               
                 [g] 
               
               
                 Saccharide 
                 39 g of a 
                 38 g of a 
                 41 g of a 
                 41 g of 
                 48 g of 
                 43 g of 
                 125 g of a 
                 29 g of a 
               
               
                 and amount 
                 glucose 
                 glucose 
                 glucose 
                 maltodextrin 
                 fructose 
                 glucose 
                 glucose 
                 glucose 
               
               
                   
                 syrup 
                 syrup 
                 syrup 
                   
                   
                 syrup 
                 syrup 
                 syrup 
               
               
                   
                 with a 
                 with a 
                 with a 
                   
                   
                 with a 
                 with a 
                 with a 
               
               
                   
                 DE = 95 
                 DE = 47 
                 DE = 47 
                   
                   
                 DE = 65 
                 DE = 95 
                 DE = 47 
               
               
                   
                 and 39 g 
                   
                   
                   
                   
                   
                 and 125 g 
               
               
                   
                 of a 
                   
                   
                   
                   
                   
                 of a 
               
               
                   
                 glucose 
                   
                   
                   
                   
                   
                 glucose 
               
               
                   
                 syrup 
                   
                   
                   
                   
                   
                 syrup 
               
               
                   
                 with a 
                   
                   
                   
                   
                   
                 with a 
               
               
                   
                 DE = 47 
                   
                   
                   
                   
                   
                 DE = 47 
               
               
                 Water- 
                 S 
                 S 
                 S 
                 S 
                 S 
                 S 
                 S 
                 S 
               
               
                 soluble 
               
               
                 antioxidant 
               
               
                 Amount of 
                  15 
                  15 
                  16 
                  16 
                  19 
                  17 
                  17 
                  6 
               
               
                 water- 
               
               
                 soluble 
               
               
                 antioxidant 
               
               
                 [g] 
               
               
                 Amount of 
                 1006  
                 1142  
                 1016  
                 1016  
                 1178  
                 1056  
                 1317  
                 880 
               
               
                 water [g] 
               
               
                 Temperature 
                 50° C. 
                 52° C. 
                 44° C. 
                 49° C. 
                 55° C. 
                 54° C. 
                 56° C. 
                 42° C. 
               
               
                 to which the 
               
               
                 matrix is 
               
               
                 cooled down 
               
               
                 Temperature 
                 54° C. 
                 69° C. 
                 69° C. 
                 65° C. 
                 85° C. 
                 48° C. 
                 85° C. 
                 41° C. 
               
               
                 to which the 
               
               
                 suspension is 
               
               
                 heated up 
               
               
                 Temperature 
                 54° C. 
                 76° C. 
                 69° C. 
                 73° C. 
                 86° C. 
                 46° C. 
                 85° C. 
                 44° C. 
               
               
                 at which the 
               
               
                 solution is 
               
               
                 held 
               
               
                 Mixing 
                 57° C. 
                 75° C. 
                 53° C. 
                 54° C. 
                 54° C. 
                 44° C. 
                 74° C. 
                 45° C. 
               
               
                 temperature 
               
               
                 Orifice 
                 200 
                 200 
                 200 
                 170 
                 170 
                 200 
                 200 
                 170 
               
               
                 diameter 
               
               
                 [μm] 
               
               
                 Applied 
                 246 
                 246 
                 229 
                 210 
                 244 
                 246 
                 250 
                 214 
               
               
                 pressure 
                 bar 
                 bar 
                 bar 
                 bar 
                 bar 
                 bar 
                 bar 
                 bar 
               
               
                 drop at 
                 at 
                 at 
                 at 
                 at 
                 at 
                 at 
                 at 
                 at 
               
               
                 temperature 
                 51° C. 
                 59° C. 
                 61° C. 
                 61° C. 
                 62° C. 
                 60° C. 
                 60° C. 
                 53° C. 
               
               
                 given