ALCOHOLIC BEVERAGE CONTAINING SUSPENDED PARTICULATES
20200157481 ยท 2020-05-21
Inventors
Cpc classification
C12G3/05
CHEMISTRY; METALLURGY
International classification
Abstract
The invention relates to an alcoholic beverage comprising xanthan and a galactomannan.
Claims
1. An alcoholic beverage comprising xanthan and a galactomannan.
2. The beverage of claim 1, wherein the xanthan and the galactomannan are in a ratio of between 80:20 and 20:80.
3. The beverage of claim 1, wherein the galactomannan is selected from the group consisting of fenugreek gum, guar gum, tara gum and locust bean gum (LBG).
4. The beverage of claim 1, wherein the galactomannan is LBG.
5. The beverage of claim 4, wherein the xanthan and the LBG are in a ratio of between 80:20 and 20:80.
6. The beverage of claim 1, wherein the xanthan is in an amount of at least 0.001 wt %.
7. The beverage of claim 1, wherein the galactomannan is in an amount of at least 0.001 wt %.
8. The beverage of claim 1, wherein the galactomannan is LBG and wherein the LBG is in an amount of at least 0.001 wt %.
9. The beverage of claim 1, further comprising inclusions suspended in said beverage.
10. The beverage of claim 1 having a yield stress of at least 5 mPa.
11. The beverage of claim 1 having a viscosity of at most 60 mPa.Math.s.
12. The beverage of claim 1 having a pH of between 3 and 10.
13. A process for producing an alcoholic beverage, comprising the steps of: a) providing a first solution of xanthan and a galactomannan; b) allowing said first solution to rest for at least 1 h; and c) mixing said first solution with an aqueous solution comprising an alcohol to obtain a beverage having an alcohol content of at least 15 wt %.
Description
BRIEF DESCRIPTION OF THE FIGURES
[0038] In the accompanying drawings:
[0039]
[0040]
[0041]
DETAILED DESCRIPTION OF THE INVENTION
[0042] It was found that an excellent, stable, alcoholic beverage can be produced using a combination of xanthan gum (xanthan) and a galactomannan as stabilizers. The beverage has desirable physical and rheological properties that enable the stable suspension of inclusions or particulates. The beverage described herein has a more desirable appearance and mouthfeel than conventional alcoholic beverages in particular those that contain particulates. Moreover, the beverage is a low cost-alternative because xanthan and galactomannan are less expensive than gellan gum. The alcoholic beverage may also be produced without the use of ion sequestering agents.
[0043] Xanthan gum is a polysaccharide secreted by the bacterium Xanthomonas campestris, commonly used as a as a food thickening agent. It is composed of pentasaccharide repeat units, comprising glucose, mannose, and glucuronic acid in the molar ratio 2:2:1. It is produced by the fermentation of glucose, sucrose, or lactose. After a fermentation period, the polysaccharide is precipitated from a growth medium with isopropyl alcohol, dried, and ground into a fine powder. Later, it is added to a liquid medium to form the gum
[0044] Galactomannans are polysaccharides consisting of a mannose backbone with galactose side groups (more specifically, a (1-4)-linked beta-D-mannopyranose backbone with branchpoints from their 6-positions linked to alpha-D-galactose, i.e. 1-6-linked alpha-D-galactopyranose). Galactomannans are often used in food products to increase the viscosity of the water phase
[0045] Xanthan and galactomannans have previously been used as stabilizing ingredients in beverage manufacture, but it has been unexpectedly found that the combination of these results in an alcoholic beverage with particularly desirable yield stress and viscosity characteristics. Suitable galactomannans for use in the alcoholic beverage of the invention are fenugreek gum, guar gum, tara gum, and locust bean gum (LBG). Preferably, the galactomannan used is LBG. In some embodiments a combination of two or more galactomannans may be used.
[0046] The ability of a fluid to stabilize and suspend particulate matter is, to a large extent, dependent upon the yield stress of the fluid. Yield stress is the applied force required to make a structured fluid flow. Generally, the higher the yield stress, the more inhibition there will be to flow. Where the effect of gravity on the particulates in the fluid is less than the yield stress of the system, a stable suspension may be formed.
[0047] The alcoholic beverage preferably has a yield stress of at least 5.0 mPa, more preferably at least 7.5 mPa, even more preferably at least 10.0 mPa, yet even more preferably at least 15.0 mPa, most preferably at least 18 mPa. Preferably, said yield stress is at most 80.0 mPa, more preferably at most 70.0 mPa, most preferably at most 60.0 mPa. Thus, a stable suspension of particulates of varying size and density may be achieved.
[0048] In preferred embodiments, the alcoholic beverage has a yield stress of at least 8 mPa and a viscosity of at most 35 mPa.Math.s. In such preferred embodiments, the viscosity is preferably at most 25 mPa.Math.s, and most preferably at most 15 mPa.Math.s.
[0049] In preferred embodiments, the alcoholic beverage has a yield stress of at least 15 mPa and a viscosity of at most 35 mPa.Math.s. In such preferred embodiments, the viscosity is preferably at most 25 mPa.Math.s, and most preferably at most 15 mPa.Math.s.
[0050] The viscosity of a beverage has a large impact on its mouthfeel. Highly viscous fluids tend to leave an unpleasant feel in the mouth. Currently available particulate-containing alcoholic beverages have a relatively high viscosity.
[0051] The alcoholic beverage preferably has a viscosity of at most 80 mPa.Math.s, more preferably at most 60 mPa.Math.s, even more preferably at most 40 mPA.Math.s, even more preferably at most 25 mPa.Math.s, most preferably at most 15 mPa.Math.s. Said viscosity is preferably at least 5.0 mPa.Math.s, more preferably at least 7.5 mPa.Math.s, most preferably at least 10.0 mPa.Math.s. This results in the alcoholic beverages of the present invention having an improved mouthfeel compared to conventional particulate-containing alcoholic beverages, making them more appealing to consumers.
[0052] As shown in
[0053] Galactomannans, on the other hand, are sensitive to alcohol and sugar concentrations. As shown in
[0054] The inventors however surprisingly observed that by using the method of the present invention, it is possible to manufacture stable beverages comprising a galactomannan, which have an alcohol concentration of 15% (v/v) or higher, without precipitation.
[0055] The method involves first providing an initial solution of xanthan and a galactomannan and then allowing the solution to rest before adding the alcohol. Without being bound by theory, it is thought that by allowing the solution to rest, the galactomannan becomes encapsulated by the xanthan, preventing it from precipitating when the alcohol is added. By encapsulated it is meant that the galactomannan is sufficiently shielded from the surrounding alcohol environment to prevent precipitation. The galactomannan may be fully or partially encapsulated provided that the encapsulation is sufficient to prevent precipitation.
[0056] The resting period must be sufficient to prevent precipitation, e.g. by allowing for the xanthan to encapsulate the galactomannan, which is at least 1 hour, preferably at least 10 hours, more preferably at least 18 hours, even more preferably at least 24 h, yet even more preferably at least 48 h, most preferably at least 72 h. The exact length of the resting period is dependant the specific conditions, especially upon the type of galactomannan used. The skilled person would be able to determine the appropriate resting period for a given galactomannan. The resting period is preferably carried out at room temperature under ambient conditions.
[0057] After the resting period, the alcohol is mixed with the solution of xanthan and galactomannan. Mixing may be performed under agitation. Mixing may be by any known method including, for example, using a stirrer, blender, or homogeniser.
[0058] The ratio of the xanthan to the galactomannan is important for achieving desired levels of encapsulation. The ratio of the xanthan and the galactomannan in the alcoholic beverage may be between about 80:20 and about 20:80 (wt. %), preferred embodiments being given above and will not be repeated herein. In preferred embodiments, the ratio of xanthan to galactomannan is about 50:50.
[0059] In some embodiments, the concentration of xanthan is at least about 0.001 wt %, and the concentration of the galactomannan is at least about 0.001 wt %. When the galactomannan used is LBG, the LBG is preferably used in an amount of at least about 0.001 wt %. Preferred concentration ranges were given above and will not be repeated herein.
[0060] The pH of the alcoholic beverage described herein is preferably from about 3 to about 10, because this is the normal pH range for commercial alcoholic beverages. More preferably, the pH is from about 5 to about 9.
[0061] The invention further provides a second method to manufacture the beverages of the invention, comprising the steps of: [0062] a) Providing a dry blend of xanthan and a galactomannan, preferred embodiments of the galactomannan being given hereinabove, most preferably the galactomannan being LBG, wherein the ratio between xanthan and galactomannan is preferably between 80:20 and 20:80; [0063] b) Forming an aqueous solution by dissolving the dry blend in water at a temperature of above 50 C., more preferably above 60 C., even more preferably above 70 C., most preferably above 80 C., under high shear stirring, preferably under a stirring of above 500 rpm, more preferably above 1000 rpm, even more preferably above 1500 rpm, yet even more preferably above 2000 rpm, yet even more preferably above 2500 rpm, most preferably above 3000 rpm; [0064] c) Allowing the blend to cool to room temperature under stirring, while preferably reducing the stirring to a stirring speed of at most 400 rpm, more preferably at most 300 rpm, most preferably at most 200 rpm; [0065] d) Optionally adding any remaining ingredients, e.g. alcohol, sugar syrups, buffer solutions and particulates to form a final beverage preferably containing suspended particulates.
[0066] Preferred ratios of xanthan:galactomannan are given hereinabove and will not be repeated. The concentration of the xanthan/galactomannan blend in the aqueous solution is preferably at least 0.01 wt % relative to the total weight of said solution, more preferably at least 0.03 wt %, even more preferably at least 0.05 wt %, yet even more preferably at least 0.07 wt %, more preferably at least 0.10 wt %. Preferably said concentration of said blend in said formulation is at most 3.0 wt %, more preferably at most 1.0 wt %, even more preferably at most 0.7 wt %, most preferably at most 0.5 wt %. Preferably, the concentration of particulates, if used to suspend in the final beverage, is at least 0.01 wt % relative to the total weight of said beverage, more preferably at least 0.03 wt %, most preferably at least 0.05 wt %. Preferably, the concentration of said particulates is at most 3.0 wt %, more preferably at most 1.0 wt %, even more preferably at most 0.7 wt %, yet even more preferably at most 0.5 wt %, yet even more preferably at most 0.3 wt %, most preferably at most 0.1 wt %.
[0067] Inclusions that may be suspended in the alcoholic beverages of the invention are wide-ranging, including, without limitation, microspheres, gel beads, fruit pieces, flakes, or other edible particulate matter such as those enumerated above. These inclusions provide a unique taste, texture, and/or visual appeal to the beverages. Any additives, solvents and the like are not counted with the inclusions. The inclusions may substantially uniformly distributed throughout the beverage.
[0068] The inclusions may have sizes within wide ranges, e.g. 0.1 mm to 10 mm or from about 0.1 mm to about 5 mm and their concentration in the beverage may vary anywhere between 0.1 wt % 2.0 wt % relative to the total weight of the beverage. Inclusions may include, without limitation, microspheres, gel beads, fruit pieces, flakes, seeds, other plant products or other edible particulate matter, or any combination of two or more thereof. The gel beads could be made with agar, alginate, pectin, wax, carboxymethyl cellulose, guar, cellulose or combinations of one or more of such ingredients. The inclusions can be of generally consistent size or vary in size. These inclusions may be colored, flavored, contain filler ingredients such as silica, preservatives, acid, functional ingredients such as vitamins or antioxidants, fiber and combinations of these ingredients. Fruit inclusions include, without limitation, real fruit pieces, fruit peels (grapefruit, lemon, orange), fruit pulp (orange, lemon, grapefruit), fruit zest (lemon, orange) or processed fruit meat from berries, tropical fruits, citrus and combinations of these fruits. Other inclusions include, without limitation coconut meat, black pepper, basil seed, fennel seed, ginger, wild starch pearls, tapioca pearl, mint leaves, kalamansi peels, fennel root, and combinations of these ingredients. The fruit bits could be colored, flavored, and/or contain functional ingredients as listed above.
[0069] The alcoholic beverages may also comprise other ingredients to make different commercial products. For example, the alcoholic beverage may also comprise sugar to make sweetened beverages such as alcopops. The sugar content may be at least 10 wt. %, preferably at least 20 wt. % relative to the total weight of the beverage. The beverage may also contain other ingredients, such as food-grade acid(s), nutritive or non-nutritive sweetener(s), preservative(s), colouring(s), flavourings(s), or functional ingredients.
[0070] The additional ingredients and/or inclusions may be added after the resting period, either before or after adding the alcohol.
[0071] The alcoholic beverage described herein will remain stable for up to two years at room temperature, i.e. a temperature of between 15 and 25 C. By stable, it is meant that any inclusions will remain in suspension (i.e. little or no sedimentation will occur), and that little or no coagulation or flocculation occurs within a given time period.
[0072] It is preferred by consumers that alcoholic beverages are transparent, i.e. they have a low turbidity. A beverage is considered clear if it has a turbidity of less than 5 NTU. The inventors were able to produce transparent beverages, i.e. beverages having a turbidity of preferably at most 5.0 NTU, more preferably at most 4.5 NTU, even more preferably at most 4.5 NTU, even more preferably at most 4.0 NTU, even more preferably at most 3.5 NTU most preferably at most 3.0 NTU. Achieving such low turbidity in alcoholic beverages (in particular spirits and liqueurs having alcohol contents of preferably more than 20% ABV) containing water and hydrocolloids such as xanthan and galactomannans was highly surprising. This is because it is common general knowledge that in such complex systems, alcohol separates the water from the hydrocolloids which in turn causes an increase in turbidity. The present inventors surprisingly observed that such unwanted effect does not happen in the beverages of the invention and that they were able to manufacture alcoholic beverages containing said hydrocolloids which were practically transparent.
[0073] Alcoholic beverages produced by the method disclosed herein are also part of the present invention.
[0074] The use of xanthan and galactomannan in an alcoholic beverage is also part of the present invention.
Methods of Measurement
[0075] Viscosity, shear stress and yield stress of a beverage were determined by rheological measurements with a controlled stress rheometer (Paar Physica MCR300) equipped with a coaxial cylinder CC 24 and monitored by a Rheoplus/32 V2, Anton Paar. Shear stress values are measured at shear rates from 1 to 100 s.sup.1 with a 120 sec ramp, holding the sample at 200.1 C. with a Peltier temperature controlled system connected to an external thermostated water bath. Measurements are done in triplicate in each sample and 40 data points are collected for each flow curve. Experimental data are fitted to Newton (=), Ostwald-De-Waele (=K.sup.n), Bingham (=.sub.0+) and Hershel-Bulkley (=.sub.0+.sup.p). The Hershel-Bulkley method was mainly used to characterize the samples of the invention. Viscosity values (=/) and yield stress are used to characterize the flow behaviour of the beverage samples. [0076] Turbidity: A measure of the clarity of a liquid. A liquid with high turbidity will appear cloudy or hazy, whilst one with low turbidity will appear clear. Turbidity is determined in Nephelometric Turbidity Units (NTU) using a nephelometer (also known as a turbidimeter, e.g. Hach 2100N-Germany), which measures the propensity of particles in the liquid to scatter light. A turbidimeter is calibrated using pre-mixed Formazin solutions (StabCal 26621-10, Hach-Germany) from 0.1, 20, 200, 1000, 4000 NTU.
[0077] The invention will now be described by the following non-limiting examples.
EXAMPLES
Examples 1 to 5
Alcoholic Beverages Comprising Xanthan and Galactomannan Stabilizers, Made with Method 1
[0078] Alcoholic beverages comprising xanthan (known as Satiaxane CX930 sold by Cargill) and locust bean gum (known as Viscogum sold by Cargill) were manufactured as follows: [0079] a) A 60 C. solution containing 0.5 g of Xanthan in 99.5 g water and a 80 C. solution containing 0.5 g of LBG in 99.5 g water were made, allowed to cool at room temperature and mixed under stirring. [0080] b) The solution of step a) was allowed to rest for 72 hours at room temperature. [0081] c) The rested solution was mixed with the remaining ingredients to produce the final beverage.
[0082] The yield stress and viscosity of the final beverages was measured using known methods. The amounts of the ingredients were varied and the yield stress, and viscosity of the beverages were measured using known methods. The results are shown in table 1A. In each of the examples 1 to 5, a stable alcoholic beverage was formed.
[0083] The inclusions were gold flakes used in an amount of 0.2 wt %.
TABLE-US-00001 TABLE 1A Ex. Water Alcohol Sugar CX930 Viscogum Yield stress Viscosity no. (%) (%) (%) (%) (%) (mPa) (mPa.s) 1 52.0 37.5 10.4 0.05 0.05 9.7 20.8 2 52.1 37.5 10.4 0.0075 0.005 15.4 20.8 3 52.1 37.5 10.4 0.002 0.002 1.0 9.3 4 52.1 37.5 10.4 0.02 0.02 60.1 75.1 5 52.1 37.5 10.4 0.005 0.005 18.7 11.1
Examples 6 to 15
Alcoholic Beverages Comprising Xanthan and Galactomannan Stabilizers, Made with Method 2
[0084] Alcoholic beverages comprising xanthan (Satiaxane CX930) and locust bean gum (Viscogum) were manufactured as follows: [0085] a) A blend of xanthan and LBG was made in dry form in various ratios as specified in table 1B; [0086] b) The blend was dissolved under high shear stirring, using a high shear mixer (Silverson type above 3000 rpm), in hot water (80 C.) in various concentrations ranging from 0.1 wt % up to 0.5 wt % relative to the total amount of the solution; [0087] c) The solution was allowed to cool down at 25 C. while reducing the stirring speed to about 200 rpm; [0088] d) After reaching the set temperature, the remaining ingredients (sugar syrup, buffering agent, alcohol and flavor) were added under stirring (200 rpm) until a homogeneous beverage was obtained (about 15 minutes); [0089] e) Various particulates with various sizes and densities (see table 1C) and in various concentrations (0.05 wt % and 0.1 wt %) were added to the homogeneous beverage under stirring at 200 rpm.
[0090] The yield stress and viscosity of the final beverages were measured at various amounts of ingredients. The results are shown in table 1B. In each of the examples 6 to 16, a stable alcoholic beverage was formed.
TABLE-US-00002 TABLE 1B Ex. Water Alcohol Sugar CX930 Viscogum Yield stress Viscosity Turbidity no. (%) (%) (%) (%) (%) (mPa) (mPa.s) (NTU) 6 49.93 20 10.40 0.031 0.069 12.66 13.398 3.13 7 35.69 37.1 10.40 0.078 0.021 36.434 138 3.64 8 52.26 29 10.40 0.055 0.015 32.657 9.5871 4.06 9 59.83 20 10.40 0.015 0.055 8.1712 12.398 2.65 10 69.43 20 10.40 0.026 0.015 12.58 31.29 3.74 11 35.08 38 10.40 0.051 0.048 25.257 126.04 3.99 12 43.14 28.1 10.40 0.052 0.048 24.694 167.37 3.82 13 43.42 28.1 10.40 0.055 0.044 28.875 209.2 3.54 14 45.39 29 10.40 0.045 0.046 18.04 96.44 2.94 15 45.39 29 10.40 0.045 0.046 23.357 171.6 4.43
TABLE-US-00003 TABLE 1C Particle size Bulk density (average mean Particulate (g/cc) diameter) Orange pulp 97.7 3.0 mm Lemon pulp 101.7 7.6 mm Pomegranate cells 73.4 9.0 mm 23 ct Gold leaf 0.02 mm
Example 6
Comparative Examplewithout a Galactomannan
[0091]
TABLE-US-00004 TABLE 3 Alco- Yield hol % CX930 Viscogum stress Viscosity Example (v/v) Sugar (g/l) (g/l) (g/l) (mPa) (mPa.s) 7 37.5 10.4 0.75 0.0 No Yield 208 stress
[0092] The water was used in an amount up to 100%.
[0093] The inclusions did not float but sedimented immediately.
Example 7
Comparative Examplewithout Xanthan
[0094] A beverage was manufactured using the same method as in examples 1 to 5, except that no xanthan was added to the initial solution. LBG precipitated instantly and the beverage was unstable. The inclusions did not float, suggesting that xanthan is required in addition to LBG in order to stabilize the suspension.
[0095] When used in this disclosure and claims, the terms comprises and comprising and variations thereof mean that the specified features, steps or integers are included. The terms are not to be interpreted to exclude the presence of other features, steps or components.
[0096] Where ranges of values have been given in this disclosure, all intermediate values and end-points of the range form part of the disclosure. The features disclosed in the foregoing description, or the following claims, or the accompanying drawings, expressed in their specific forms or in terms of a means for performing the disclosed function, or a method or process for attaining the disclosed result, as appropriate, may, separately, or in any combination of such features, be utilised for realising the invention in diverse forms thereof.
[0097] Moreover, the following results proved the stability of xanthan and various galactomannans in an alcoholic environment. Solutions containing various amounts of sugar and alcohol were made at different pHs. The pH was adjusted with citric acid. Various amounts of Xanthan and guar gum were solubilized in water at 60 C. and LBG at 80 C. after which the solutions were allowed to cool to room temperature.