EP0108594A2
Expired / Lapsed
EP
⏱️ 0.0 years remaining
Glyceride fat based clouds for ready-to-drink beverages
Assignee: General Foods Inc
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Filing: 1983-11-01
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Granted: —
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Expires: 2003-11-01
Abstract
Abstract A bland, colorless clouding agent is disclosed which comprises an emulsion of a glyceride fat, preferably cocoa butter or soy stearin, in an aqueous solution or dispersion of gum arabic. The glyceride fat cloud emulsion contains from 10% to 30% by weight of gum arabic, a gum arabic to glyceride fat ratio of from 3:1 to 5:1 by weight, and a water content of 70% to 90% by weight, based upon the weight of the emulsion. The clouding emulsion is preferably incorporated into a citrus-flavored, ready-to-drink beverage and it will remain suspended for 4 months or longer. The ready-to-drink beverage will preferably be of a pH from 2.5 to 4 and contain a juice content of from 10% to 35%.
Inventors
- 👤 Jean Lee Eng
- 👤 Kathleen Mary Mackenzie
Bibliographic Details
Application Number
—
Jurisdiction
EP
Data Source
google_patents
Last Synchronized
2026-11-04 16:54
CPC Classifications
A; A23; A23L; A23L2/00; A23L2/52; A23L2/62; A23L2/38; A23L29/00; A23L29/20; A23L29/206; A23L29/25
Claims Analysis
Total Claims: 21
Claim 1
Independent Claim
49 words
A glyceride fat based clouding emulsion which comprises from 10% to 30% by weight of gum ' arabic, a gum arabic to glyceride fat ratio of from 3:1 to 5:1 by weight, and a water content of 70% to 90% by weight, based upon the weight of said emulsion.
Claim 2
Dependent Claim
49 words
A glyceride fat based clouding emulsion which comprises from 10% to 30% by weight of gum ' arabic, a gum arabic to glyceride fat ratio of from 3:1 to 5:1 by weight, and a water content of 70% to 90% by weight, based upon the weight of said emulsion.
Claim 3
Dependent Claim
47 words
The product of claim 1 containing from 20% to 25% by weight of gum arabic, a gum arabic to glyceride fat ratio of from 3.5:1 to 4.5:1 by weight, and a water content of from 75% to 80% by weight, based upon the weight of said emulsion.
Claim 4
Dependent Claim
15 words
The product of claim 1 wherein the glyceride fat is soy stearin or cocoa butter.
Claim 5
Dependent Claim
27 words
The product of claim 3 additionally containing an edible preservative selected from the group consisting of potassium sorbate, sodium benzoate, sodium meta bisulfite, methylparahydroxybenzoate, propylparahydroxybenzoate and heptoparahydroxybenzoate.
Claim 6
Dependent Claim
28 words
A ready-to-drink beverage containing the glyceride fat based clouding emulsion of claim 3 at a level of incorporation of from 0.1% to 4% by weight of said beverage.
Claim 7
Dependent Claim
11 words
The ready-to-drink beverage of claim 5 wherein said beverage is citrus-flavored.
Claim 8
Dependent Claim
21 words
The ready-to-drink beverage of claim 6 wherein the level of incorporation varies from 1.5% to 2.5% by weight of said beverage.
Claim 9
Dependent Claim
16 words
The ready-to-drink beverage of claim 6 which is of a pH of from 2.5 to 4.0.
Claim 10
Dependent Claim
14 words
The ready-to-drink beverage of claim 8 wherein the pH is from 3.5 to 4.0.
Claim 11
Dependent Claim
16 words
The ready-to-drink beverage of claim 6 which additionally contains from 0 % to 50% juice content.
Claim 12
Dependent Claim
14 words
The ready-to-drink beverage of claim 10 which contains from 10% to 35% juice content.
Claim 13
Independent Claim
86 words
A method of producing a bland, colorless, glyceride fat based clouding emulsion comprising: a) forming a solution or dispersion of gum arabic in water and heating said solution or dispersion above 40°C to 65°C; b) heating a glyceride fat to a temperature above 40°C to 65°C; c) combining the solution or dispersion of gum arabic of step (a) with the heated glyceride fat of step (b); d) emulsifying the combination of step (c) by subjecting the combination to homogenization pressures of from 3,000 to 7,000 psig.
Claim 14
Independent Claim
86 words
A method of producing a bland, colorless, glyceride fat based clouding emulsion comprising: a) forming a solution or dispersion of gum arabic in water and heating said solution or dispersion above 40°C to 65°C; b) heating a glyceride fat to a temperature above 40°C to 65°C; c) combining the solution or dispersion of gum arabic of step (a) with the heated glyceride fat of step (b); d) emulsifying the combination of step (c) by subjecting the combination to homogenization pressures of from 3,000 to 7,000 psig.
Claim 15
Dependent Claim
15 words
The method of claim 12 wherein said glyceride fat is soy stearin or cocoa butter.
Claim 16
Dependent Claim
15 words
The method of claim 12 wherein said homogenization pressures are from 4,000 to 6,000 psig.
Claim 17
Dependent Claim
30 words
The method of claim 12 further comprising the addition of an edible preservative selected from the group consisting of potassium sorbate, sodium benzoate, sodium meta bisulfite, methylparahydroxybenzoate, propylparahydroxybenzoate and heptoparahydroxybenzoate.
Claim 18
Independent Claim
58 words
A method of producing a bland, colorless, glyceride fat based clouding emulsion comprising: a) combining a solution or dispersion of gum arabic in water with a glyceride fat; b) heating the combination to a temperature above 40°C to 65°C; and c) emulsifying the heated combination by subjecting said combination to homogenization pressures of from 3,000 to 7,000 psig.
Claim 19
Independent Claim
58 words
A method of producing a bland, colorless, glyceride fat based clouding emulsion comprising: a) combining a solution or dispersion of gum arabic in water with a glyceride fat; b) heating the combination to a temperature above 40°C to 65°C; and c) emulsifying the heated combination by subjecting said combination to homogenization pressures of from 3,000 to 7,000 psig.
Claim 20
Dependent Claim
15 words
The method of claim 16 wheren said glyceride fat is soy stearin or cocoa butter.
Claim 21
Dependent Claim
15 words
The method of claim 16 wherein said homogenization pressures are from 4,000 to 6,000 psig.
References Cited (Backward Citations)
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