LIQUID CONCENTRATED VITAMIN E COMPOSITIONS

Abstract

The present patent application relates to liquid concentrated vitamin E (and/or vitamin E derivatives) compositions. The liquid composition comprises vitamin E (and/or vitamin E derivatives) and at least 40 wt-% of at least one polyoxyethylene sorbitan monofatty acid ester and said liquid composition has an IU value of at least 0.30 IU/mg (based on the total weight of the liquid composition). Furthermore the present invention is related to the use of such compositions in liquid formulations (especially beverages, such as soft drinks), which are transparent (even after pasteurization).

Claims

1. A transparent liquid beverage formulation which comprises a liquid vitamin composition comprised of: (i) dl-α-tocopherol acetate, and (ii) at least 40 wt-%, based on total weight of the liquid composition, of at least one polyoxyethylene sorbitan monofatty acid ester, wherein the liquid beverage formulation has a turbidity after 90 days of 1.6 or less measured according to EN27027(ISO7027) for a liquid beverage formulation having 0.027 International Units (IU) of dl-α-tocopherol acetate per gram.

2. The liquid beverage formulation of claim 1, wherein the turbidity after 90 days is 0.8 to 1.6 NTU.

3. The liquid beverage formulation according to claim 1, wherein the polyoxyethylene sorbitan monofatty acid ester is at least one selected from the group consisting of polyoxyethylene(20) sorbitan monolaurate, polyoxyethylene(20) sorbitan-monopalmitate, polyoxyethylene(20) sorbitan monostearate and polyoxyethylene(20) sorbitan monooleate.

4. The liquid beverage formulation according to claim 1, wherein the polyoxyethylene sorbitan monofatty acid ester is at least one selected from the group consisting of polysorbate 20 and polysorbate 80.

5. The liquid beverage formulation according to claim 1, wherein the polyoxyethylene sorbitan monofatty acid ester is polysorbate 80.

Description

FIGURES

[0080] FIG. 1. shows the appearance attributes of non-pasteurised, flavored water after 3 months of storage.

[0081] FIG. 2. shows the appearance attributes of pasteurised, flavored water after 3 months of storage.

[0082] FIG. 3. shows the appearance attributes of non-pasteurised, mineral drink after 3 months of storage.

[0083] FIG. 4. shows the appearance attributes of pasteurised, mineral drink after 3 months of storage.

[0084] The following examples serve to illustrate the invention. If not otherwise stated all parts are given related to the weight and the temperature is given in degree Celsius.

EXAMPLES

Example 1

[0085] 100 g of dl-α-tocopherol-acetate (from DSM Nutritional Products Ltd) were mixed with 100 g of polysorbate 80 (Lamesorb SMO 20 from Cognis).

[0086] A composition was obtained with a median particle size (d 0.5) of the inner phase of 52 nm (measured by a laser light scattering). This liquid composition contains 0.50 IU/mg.

[0087] In Table 1 the amounts of the ingredients are listed.

TABLE-US-00001 TABLE 1 Liquid composition of Example 1: Ingredients wt-% dl-α-tocopherol-acetate 50 polysorbate 80 50

Example 2

[0088] 80 g of dl-α-tocopherol-acetate (from DSM Nutritional Products Ltd) were mixed with 120 g of polysorbate 80 (Lamesorb SMO 20 from Cognis).

[0089] A composition was obtained with a median particle size (d 0.5) of the inner phase of 56 nm (measured by a laser light scattering). This liquid composition contains 0.40 IU/mg.

[0090] In Table 2 the amounts of the ingredients are listed.

TABLE-US-00002 TABLE 2 Liquid composition of Example 2: Ingredients wt-% dl-α-tocopherol-acetate 40 polysorbate 80 60

Example 3

[0091] 58 g of d-α-tocopherol-acetate (from DSM Nutritional Products Ltd) were mixed with 142 g of polysorbate 20 (Radiamuls Sorb 2137 from Oleon).

[0092] A composition was obtained with a median particle size (d 0.5) of the inner phase of 22 nm (measured by a laser light scattering). This liquid composition contains 0.40 IU/mg.

[0093] In Table 3 the amounts of the ingredients are listed.

TABLE-US-00003 TABLE 3 Liquid composition of Example 3: Ingredients wt-% d-α-tocopherol-acetate 29 polysorbate 20 71

APPLICATION EXAMPLES

[0094] The following examples show how the liquid compositions according to the present invention are used to produce liquid products.

[0095] For all of the following examples the turbidity was measured as follows:

[0096] Turbidity measurements and visual evaluations of the beverages were conducted after beverage preparation and after 14, 30, 60 and 90 days storage.

[0097] 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).

Example 4-6

Flavoured Water Soft Drinks

[0098] Table 4 shows the list of the ingredients for the formulations of examples 4-6. For these flavoured water soft drinks the same basic formulation has been produced. But the Vitamin E stock solutions were different (in example 4 the composition of example 1 was used, in example 5 the composition of example 2 was used and in example 6 the composition of example 3 was used. The IU value was the same for all these flavoured water soft drinks

TABLE-US-00004 TABLE 4 Ingredients amount Sugar (fine crystalline) 7.2 g Aqueous citric acid (50% w/w).sup.+ 2.0 g Potassium sorbate 0.2 g Ginger ale flavour 0.1 g Lemon flavour 0.2 g Vitamin E stock solution° 2.68 g Water to 1000 ml .sup.+the aqueous citric acid was produced as follows: 100 g citric acid were dissolved in 100 g water by stirring (magnetic stirrer), the solution was stirred at a temperature of to 30° C. to 40° C. until the acid was completely dissolved. °The vitamin E stock solutions (comprising the liquid compositions of examples 1-3) were prepared as follows: (i) 2 g of the liquid composition of Example 1 were mixed with 98 g water at a temperature of 50° C. This stock solution had an IU value of 0.01 IU/g. (used in Example 4) (ii) 2.5 g of the liquid composition of Example 2 were mixed with 97.5 g water at a temperature of 50° C. This stock solution had an IU value of 0.01 IU/g. (used in Example 5) (iii) 2.5 g of the liquid composition of Example 3 were mixed with 97.5 g water at a temperature of 50° C. This stock solution had an IU value of 0.01 IU/g. (used in Example 6)

[0099] 40 g water was put into a 1l flask, then 7.2 g sugar (fine crystalline) and 0.2 g potassium sorbate were added and the solution was stirred by using a magnetic stirrer.

[0100] Afterwards 0.1 g of Ginger ale flavour (Givaudan, 60131-76) and 0.2 g of lemon flavor (Givaudan, 78839-76) were added.

[0101] Then 2.68 g of the vitamin E stock solutions were added. Afterwards 900 g water were added followed by 2 g of the aqueous citric.

[0102] Finally the rest of the water was added so that 1000 ml of the drink was obtained. This liquid formulation had a IU value of 0.027 IU/g.

[0103] The drink was filled in a transparent glass bottles (0.3 l) which were then closed with a crown cap.

[0104] To test the storage stability of the liquid formulation, the bottled formulations have been stored as such as well some of these liquid formulations which have been pasteurised.

[0105] The pasteurization process was carried out as follows:

[0106] The bottles containing the flavoured waters of Examples 4-6 were pasteurized for approximately 1 min at 80° C. using a tunnel pasteurizer (Miele, Switzerland).

[0107] The bottles (non-pasteurised and pasteurised) have been stored at a temperature of 25° C. for 90 days. The NTU values have been measured (using the apparatus as stated above) after the preparation, after 14 days, 30 days, 60 days and 90 days.

[0108] The measured NTU values of the non-pasteurised examples 4-6 are listed in the following table 5:

TABLE-US-00005 TABLE 5 Turbidity measurements of non pasteurized flavoured water samples Exp. t = 0 t = 14 days t = 30 days t = 60 days t = 90 days 4 2.0 1.3 1.4 1.5 1.6 5 1.0 0.7 0.7 0.7 0.8 6 1.3 1.6 2.3 2.7 1.9

[0109] The measured NTU values of the pasteurised examples 4-6 are listed in the following table 6:

TABLE-US-00006 TABLE 6 Turbidity measurements of non pasteurized flavoured water samples Exp. t = 0 t = 14 days t = 30 days t = 60 days t = 90 days 4 1.3 1.2 1.2 1.3 1.5 5 0.7 0.7 0.6 0.7 0.9 6 1.0 1.5 2.0 2.0 1.8

Example 7-9

Mineral Drinks

[0110] Table 7 shows the list of the ingredients for the formulations of examples 4-6. For these mineral drinks the same basic formulation has been produced. But the Vitamin E stock solutions were different (in example 7 the composition of example 1 was used, in example 8 the composition of example 2 was used and in example 9 the composition of example 3 was used. The IU value was the same for all these mineral drinks.

TABLE-US-00007 TABLE 7 Ingredients amount Sugar syrup* 156.2 g Aqueous citric acid (50% w/w).sup.+ 5.0 g Potassium sorbate 0.2 g Ascorbic acid fine powder 0.2 g Apricot flavour 0.2 g Sodium chloride 0.8 g Calcium phosphate 0.8 g Magnesium citrate 0.6 g Potassium phosphate 0.42 g Vitamin E stock solution° 2.68 g Water to 1000 ml *640 g sugar was added to 360 g water in a stainless steel pot. The weight of pot, sugar and water was taken. The mixture was boiled gently, then let cool to ambient temperature. Afterward the evaporated water was replaced. *, °both solution were prepare in analogy to those in Examples 4, 5 and 6.

[0111] The sugar syrup was put in a 11 volumetric flask then 0.2 g of ascorbic acid, 5.0 g of citric acid solution (50% w/w), 0.2 g of apricot flavour (Givaudan, 78848-56), 0.8 g of sodium chloride, 0.8 g of calcium phosphate, 0.6 g of magnesium citrate and 0.2 g of potassium phosphate were added. After each addition, the beverage was agitated by using a magnetic stirrer.

[0112] Afterward the vitamin E stock solution was added. Then the water was added to fill up to 1000 ml.

[0113] The drink was filled in a transparent glass bottles (0.3 l) which were then closed with a crown cap.

[0114] To test the storage stability of the liquid formulation, the bottled formulations have been stored as such as well some of these liquid formulations which have been pasteurised.

[0115] The pasteurization process was carried in analogy to examples 4-6:

[0116] The bottles (non-pasteurised and pasteurised) have been stored at a temperature of 25° C. for 90 days. The NTU values have been measured (using the apparatus as stated above) after the preparation, after 14 days, 30 days, 60 days and 90 days.

[0117] The measured NTU values of the non-pasteurised examples 7-9 are listed in the following table 8:

TABLE-US-00008 TABLE 8 Turbidity measurements of non pasteurized mineral drink samples Exp. t = 0 t = 14 days t = 30 days t = 60 days t = 90 days 7 1.8 2.1 3.0 4.0 5.1 8 1.2 1.6 2.1 3.0 4.3 9 9.8 17.6 12.8 8.1 7.2

[0118] The measured NTU values of the pasteurised examples 7-8 are listed in the following table 9:

TABLE-US-00009 TABLE 9 Turbidity measurements of non pasteurized flavoured water samples Exp. t = 0 t = 14 days t = 30 days t = 60 days t = 90 days 7 3.4 3.9 4.3 5.2 5.7 8 2.0 2.3 2.7 3.6 4.3 9 13.9 14.8 9.2 11.1 8.2

[0119] Further Tests:

[0120] The visual appearance of the liquid formulations (flavoured water and mineral drink formulations) has also been determined.

[0121] The ring formation (at the top), Particles on surface, Film formation on surface and sediment (on the bottom or in ring form) have been determined using the following ranking (6 is always very good and 1 is very bad.

[0122] Ring Formation:

[0123] 6=no ring

[0124] 5=hardly noticeable ring

[0125] 4=recognisable ring

[0126] 3=clear fine ring recognisable

[0127] 2=strong ring recognisable

[0128] 1=broad ring recognisable

[0129] Particles on Surface:

[0130] 6=no particles

[0131] 5=1 to 10 particles

[0132] 4=>10 particles

[0133] 3=not countable

[0134] 2=half of the surface covered with particles

[0135] 1=more than the half of the surface covered with particles

[0136] Film Forming on Surface:

[0137] 6=no film visible

[0138] 5=hardly noticeable film

[0139] 4=clearly visible film

[0140] 3=slightly covering film

[0141] 2=covering film

[0142] 1=completely covering

[0143] Sediment (on the Bottom or in Ring Form):

[0144] 6=no sediment

[0145] 5=slight matt glimmer or hardly noticeable ring

[0146] 4=fine matt sediment or thin ring

[0147] 3=matt sediment or obvious fine ring visible

[0148] 2=strong matt sediment or strong ring visible

[0149] 1=very strong matt sediment or broad ring visible

[0150] The results, which are good (excellent for the polysorbate 80 compositions) are visualised in FIGS. 1-4 of this patent application.