Natural beverage turbid agent and preparation method thereof

Abstract

The invention relates to a natural beverage turbid agent, which is an oil-in-water (O / W) emulsified and mixed uniform system prepared from an emulsified water phase and an emulsified oil phase, and the emulsified water phase comprises 12 to 20wt% of gum Arabic, 0.1 to 1 wt% of a soapberry bark extract, 0.1 to 0.5 wt% of xanthan gum, 0.7 to 1.2 wt% of phospholipid, 2.5 to 4 wt% of an acidulant compounded by one or more of citric acid, lactic acid and malic acid, the emulsified oil phase comprises 10 to 20wt% of vegetable oil compounded by one or more of coconut oil, soybean oil and rapeseed oil, 0.02 to 0.1 wt% of an antioxidant compounded by one or two of vitamin E or a rosemary extract, 4 to 6wt% of ethanol and the balance of distilled water. The turbid agent does not contain preservatives, weighting agents and various chemical synthesis or modification raw materials. The beverage turbid agent prepared by the technology is natural, safe, good in stability, high in turbidity, wide in adaptability and high in alcohol resistance.

Description

technical field [0001] The invention belongs to the field of food additives, in particular to a natural beverage turbidity agent and a preparation method thereof. Background technique [0002] Beverage emulsion (Beverageemulsion) is an oil-in-water (O / W) emulsion system that disperses oil into water. Compared with other O / W emulsions (such as cosmetic emulsions and dairy emulsions), it is pre-concentrated Made and then highly diluted into an aqueous sugar solution to make a soft drink, it imparts aroma and color to the soft drink and imparts some turbidity or added realism to the beverage product. In addition, during the production and application of beverage emulsion, it is required to maintain good stability in the original concentrate and the diluted finished beverage, such as maintaining stability within 6 to 12 months at room temperature after being used in beverage products . [0003] Beverage emulsions can be divided into two categories: Flavoremulsions and Cloudemu...

AI Technical Summary

Problems solved by technology

[0008] The components of beverage turbidity agents prepared by these patented methods are not green and natural. All the selected raw materials are chemically synthesized or modified by chemicals. In addition, some weighting agents (rosin glyceride) and preservatives (sodium benzoate) need to be used in the formula. and synthetic emulsifiers (modified starch or sodium starch glycolate octenyl succinate, polyglyceryl fatty acid esters, hydroxypropyl distarch phosphate, sucrose octaacetate, fatty acid citrate glycerides, Tween, span or sucrose esters Wait)

And although one of the patents mentions the "natural product" glucoside extract, there is no relevant safety assessment and stable and reliable source of raw materials for its food safety, which greatly limits its commercial and large-scale application in the beverage industry

Furthermore, these conventional common clouding agents are usually not suitable for use in alcoholic flavored soft drinks (such as premixed cocktails) products

[0009] Comparing the patents and the market situation, we can see that the current market turbidity agent products and published patents all use various chemical synthetic raw materials, which do not conform to the modern concept of healthy development such as "green and natural" and "clean food labels".

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