Stabilizing Sorbic Acid In Syrup And Finished Beverage
AssigneePepsiCo, Inc.
InventorsNaijie Zhang, William Mutilangi
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Abstract
Sorbic acid or benzoic acid is stabilized in syrup and finished beverages by solubilizing potassium sorbate or sodium benzoate and then adding the solubilized potassium sorbate or sodium or potassium benzoate into a stabilizer solution at pH 2-4.
Claims29
A method of preparing a stabilized micro-dispersion comprising
- a. solubilizing a sorbate or benzoate in water to form a sorbate or benzoate solution, wherein the temperature of the water is 20 to 100° C.;
- b. combining a stabilizer with water to form a stabilizer solution, wherein the stabilizer is a biopolymer or a modified polysaccharide;
- c. combining the sorbate or benzoate solution and stabilizer solution and mixing to form a sorbic acid or benzoic acid micro-dispersion comprising 0.1 to 25 wt % stabilizer and 1 to 30 wt % sorbic acid or benzoic acid, each based on total weight of the micro-dispersion;
- and
- d. adjusting the pH of the micro-dispersion to 2.5 to 4, wherein the viscosity of the dispersion is no greater than 1000 cPs at 25° C.
A stable beverage syrup comprising 1000-5000 ppm sorbic acid wherein the syrup is stable for at least 40 days at days at 35 to 110° F. with no creaming, precipitates, or phase separation.
A stable beverage comprising 200-800 ppm sorbic acid wherein the beverage is stable for at least 40 days at days at 35 to 110° F. with no creaming, precipitates, or phase separation.
Dependencies are inferred from the claim text.