Patent Publication Number: US-2016219920-A1

Title: Clear liquid formulations and clear beverages containing them

Description:
The present invention relates to clear, stable, liquid rhodoxanthin 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. 
     A liquid formulation according to the present invention comprises preferably 0.1 to 15 weight-%, more preferably 0.5 to 10.0 weight-%, even more preferably 0.5 to 5.0 weight-%, most preferably 1.0 to 3.0 weight-%, of rhodoxanthin, based on the total weight of the liquid formulation. 
     Rhodoxanthin (compound of formula I) can be obtained from a natural source, by fermentation or by chemical synthesis. A natural source might be conifers, e.g. plants of  Taxus baccata , or  Aloa  sp. (see e.g. Merzlyak et at., Photochem Photobiol Sci 2005, 4, 333-340). Chemical syntheses are e.g. described in EP-A 077 439 and EP-A 085 763. 
     
       
         
         
             
             
         
       
     
     The term “rhodoxanthin” as used herein not only encompasses the (all-E)-isomer, but also any of its mono-, oligo- or poly-(Z)-isomers. 
     Usually after the pasteurization step 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 artificial/synthetic azo dyes in beverages by a natural source, which is not from an animal source. Thus, in the liquid formulations of the present invention is free of artificial/synthetic azo dye as e.g. disclosed in US 2010/0028444 or any animal material. 
     The usual process for producing beverages (i.e. soft drinks) is that a colorant is emulsified in a first step. Afterwards this emulsion is incorporated into a beverage. 
     Surprisingly, it has been found that when rhodoxanthin is emulsified with certain amounts of at least one modified food starch and certain amounts of at least one saccharide so that the rhodoxanthin 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. 
     Thus the liquid aqueous rhodoxanthin formulations of the present invention, which comprise at least one modified food starch and at least one saccharide, allow to prepare a clear (non-turbid, non-opaque) and pasteurization-stable liquid (especially beverages, such as soft drinks). 
     Therefore the present invention relates to a clear liquid formulation comprising 
     a) rhodoxanthin, and
 
b) at least one modified food starch, and
 
c) at least one saccharide, and
 
d) water.
 
     Hereby the rhodoxanthin is embedded in a matrix of this modified food starch and the saccharide. 
     The expression “at least one” means in the case of compound b) e.g. that only one modified food starch, but also a mixture of two or more modified food starches may be present. The same applies accordingly to compound 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 rhodoxanthin 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. 
     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 rhodoxanthin 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 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 rhodoxanthin 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. 
     Preferably the color hue of the clear liquid formulation of rhodoxanthin of the present invention is in the range of from 30 to 45 (preferably in the range of from 35 to 45, more preferably in the range of from 35 to 40) if said formulation is mixed with water so that the mixture contains 1 to 20 ppm, preferably 5 to 10 ppm, of rhodoxanthin. In this concentration the mixture with water looks red. 
     The present invention especially relates to a clear liquid formulation comprising: 
     a) 0.1 to 15 weight-% (preferably 0.5 to 10 weight-%, more preferably 0.5 to 5.0 weight-%, most preferably 1.0 to 3.0 weight-%) of rhodoxanthin, 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 rhodoxanthin is embedded in a matrix of the modified food starch/es and the saccharide/s. 
     Compounds not being Present 
     In a preferred embodiment of the present invention the formulations are essentially free of the following compounds: polyglycerol esters of edible fatty acids, citric acid esters of monoglycerides of edible fatty esters, citric acid esters of diglycerides of edible fatty esters and any mixture thereof. An edible fatty acid is a saturated fatty acid or an unsaturated fatty acid, which has been approved for use in foodstuffs. The edible fatty acid is preferably a fatty acid selected from the group comprising palmitic acid, stearic acid, oleic acid and erucic acid. The esterified fatty acids can be the same or differ from one another. 
     In another preferred embodiment of the present invention the formulations are essentially free of the following compounds: esters of mono- and diglycerides of edible fatty acids. Preferred examples of such esters of mono- and diglycerides of edible fatty acids the formulations of the present invention are essentially free of are acetic acid ester of mono- and diglycerides of edible fatty acids (E472a), lactic acid ester of mono- and diglycerides of edible fatty acids (E472b), citric acid ester of mono- and diglycerides of edible fatty acids (E472c) as already mentioned above, tartaric acid ester of mono- and diglycerides of edible fatty acids (E472d), dieacetyl tartaric acid ester of mono- and diglycerides of edible fatty acids (E472e), a mixture of acetic and tartaric acid esters of mono- and diglycerides of edible fatty acids (E472f), and any mixture thereof. 
     In a further preferred embodiment of the present invention the formulations are essentially free of physiologically tolerated polyhydric alcohols. Such physiologically tolerated polyhydric alcohols are especially glycerol, monoesters of glycerol with C 1 -C 5 -monocarboxylic acids, monoethers of glycerol, propylene glycol or sorbitol. Thus, formulations of the present invention are preferably essentially free of glycerol, monoesters of glycerol with C 1 -C 5 -monocarboxylic acids, monoethers of glycerol, propylene glycol and sorbitol. 
     In an especially preferred embodiment of the present invention the formulations are essentially free of all the following compounds: polyglycerol esters of edible fatty acids, citric acid esters of monoglycerides of edible fatty esters, citric acid esters of diglycerides of edible fatty esters, physiologically tolerated polyhydric alcohols, esters of mono- and diglycerides of edible fatty acids and any mixture thereof. 
     “Essentially free” in the context of the present invention means that these compounds are not added to the formulations of the present invention. If these compounds are, however, present in the formulations of the present invention their amount is below 0.5 weight-%, preferably their amount is below 0.1 weight-%, more preferably their amount is 0 weight-%, based on the total weight of the formulation. 
     In an especially 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) rhodoxanthin, and
 
b) at least one modified food starch, and
 
c) at least one saccharide, and
 
d) water.
 
     Thus, preferably no other compounds are present. 
     This preference applies for all liquid formulations of the present invention. 
     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/extent of substitution, i.e. the number of esterified hydroxyl groups to the number of free non-esterified hydroxyl groups usually 1 to 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/extent 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/Ingredion under the tradenames HiCap 100, Capsul (octenylbutanedioate amylodextrin), Capsul HS, Purity Gum 2000, Clear Gum Co03, UNI-PURE, HYLON VII; from National Starch/Ingredion 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/Ingredion) 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 food starch in the aqueous solution or suspension. If the dry mass content of the modified food starch 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 food starch 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. 
     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. 
     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. 
     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/extent 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. 
     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 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. 
     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).       

     Furthermore, such clear liquid formulations according to the present invention are preferred, wherein the modified food starch b) has been centrifuged before use. 
     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 rhodoxanthin 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 rhodoxanthin 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 rhodoxanthin 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. For these dried forms the same preferences as given above for the liquid formulations also apply. 
     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 rhodoxanthin, 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 rhodoxanthin 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 
     Example 1 
     Manufacture of Clear Liquid Formulations According to the Present Invention 
     The manufacture can be carried out according to the process as given above. 
     Application Trials with the Liquid Formulations According to Example 1 
     The liquid formulation according to example 1 can be applied in soft drinks with a concentration of the rhodoxanthin of 10 ppm. The objective of these trials is to evaluate the performance of this sample for its 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). 
     Preparation of the Soft Drinks 
     The soft drinks may have 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-% 
                 5.0 g 
               
               
                   
                 citric acid 
               
               
                   
                 Apricot flavor (water- 
                 0.2 g 
               
               
                   
                 soluble, 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 the liquid formulation according to example 1 a stock solution can be prepared, whereby the liquid formulation is diluted with water so that the stock solution has a concentration of the rhodoxanthin of 0.1 weight-% (=1000 ppm). 
               
            
           
         
       
     
     The soft drinks can be prepared as follows: 
     Potassium sorbate 1) is dissolved in water, the other ingredients 2) are added one after the other while the mixture is gently stirred. Then the resulting soft drink syrup is diluted with drink water in such an amount to result in 1000 ml of the soft drink. The pH of the soft drink is in the range of 3.0 to 3.5. 
     The soft drink is then filled in a glass bottle and the bottle sealed with a metallic cap. The bottle can be pasteurized or not. The bottle is stored at room temperature (temperature in the range of 18 to 27° C.) and under light exposure. Color and turbidity measurements can be 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 drink is conducted in a water bath. A reference bottle containing water and a thermometer is used for the control of the temperature during pasteurization. The bottles (glass bottles/200 ml) are placed in a hot water bath with a temperature of 85° C. When the temperature in the bottle has reached 80° C. the bottles remain in the water bath for 1 additional minute. After the pasteurization the bottles are 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 )}
 
     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