NZ623863B2 - Preservative combinations - Google Patents
Preservative combinations Download PDFInfo
- Publication number
- NZ623863B2 NZ623863B2 NZ623863A NZ62386312A NZ623863B2 NZ 623863 B2 NZ623863 B2 NZ 623863B2 NZ 623863 A NZ623863 A NZ 623863A NZ 62386312 A NZ62386312 A NZ 62386312A NZ 623863 B2 NZ623863 B2 NZ 623863B2
- Authority
- NZ
- New Zealand
- Prior art keywords
- vanillin
- beverage
- cinnamate
- ppm
- preservative
- Prior art date
Links
- 239000003755 preservative agent Substances 0.000 title claims abstract description 76
- 230000002335 preservative Effects 0.000 title claims abstract description 67
- MWOOGOJBHIARFG-UHFFFAOYSA-N Vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims abstract description 61
- WBYWAXJHAXSJNI-VOTSOKGWSA-M trans-cinnamate Chemical compound [O-]C(=O)\C=C\C1=CC=CC=C1 WBYWAXJHAXSJNI-VOTSOKGWSA-M 0.000 claims abstract description 45
- 235000012141 vanillin Nutrition 0.000 claims abstract description 30
- 229940117960 vanillin Drugs 0.000 claims abstract description 30
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 26
- 229940114081 cinnamate Drugs 0.000 claims abstract description 20
- 230000002401 inhibitory effect Effects 0.000 claims abstract description 9
- 230000002779 inactivation Effects 0.000 claims abstract description 4
- 235000013361 beverage Nutrition 0.000 claims description 71
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 25
- 239000000203 mixture Substances 0.000 claims description 23
- 235000013985 cinnamic acid Nutrition 0.000 claims description 10
- 229930016911 cinnamic acid Natural products 0.000 claims description 10
- 150000001558 benzoic acid derivatives Chemical class 0.000 claims description 9
- 239000011780 sodium chloride Substances 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 8
- 241000235017 Zygosaccharomyces Species 0.000 claims description 5
- 235000003534 Saccharomyces carlsbergensis Nutrition 0.000 claims description 4
- 229940081969 Saccharomyces cerevisiae Drugs 0.000 claims description 4
- 238000004321 preservation Methods 0.000 abstract description 18
- 235000014171 carbonated beverage Nutrition 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 4
- IWHVCHNCTHGORM-UHDJGPCESA-M potassium;(E)-3-phenylprop-2-enoate Chemical compound [K+].[O-]C(=O)\C=C\C1=CC=CC=C1 IWHVCHNCTHGORM-UHDJGPCESA-M 0.000 abstract description 4
- 241000894006 Bacteria Species 0.000 abstract description 3
- 230000001953 sensory Effects 0.000 abstract description 3
- 230000001046 anti-mould Effects 0.000 abstract 2
- 239000002546 antimould Substances 0.000 abstract 2
- 239000000796 flavoring agent Substances 0.000 description 18
- 235000019634 flavors Nutrition 0.000 description 16
- 235000003599 food sweetener Nutrition 0.000 description 10
- 239000003765 sweetening agent Substances 0.000 description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 235000015203 fruit juice Nutrition 0.000 description 8
- WPYMKLBDIGXBTP-UHFFFAOYSA-N Benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 6
- 244000269722 Thea sinensis Species 0.000 description 6
- 229910002092 carbon dioxide Inorganic materials 0.000 description 6
- 150000002500 ions Chemical class 0.000 description 6
- 230000000813 microbial Effects 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 5
- 239000000463 material Substances 0.000 description 5
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- TYQCGQRIZGCHNB-JLAZNSOCSA-N L-ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(O)=C(O)C1=O TYQCGQRIZGCHNB-JLAZNSOCSA-N 0.000 description 3
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- 239000011668 ascorbic acid Substances 0.000 description 3
- 235000010233 benzoic acid Nutrition 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 3
- 239000001569 carbon dioxide Substances 0.000 description 3
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- 150000001851 cinnamic acid derivatives Chemical class 0.000 description 3
- 239000012141 concentrate Substances 0.000 description 3
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- 239000003112 inhibitor Substances 0.000 description 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000009928 pasteurization Methods 0.000 description 3
- 239000004334 sorbic acid Substances 0.000 description 3
- 235000010199 sorbic acid Nutrition 0.000 description 3
- WSWCOQWTEOXDQX-UHFFFAOYSA-N sorbic acid Chemical compound CC=CC=CC(O)=O WSWCOQWTEOXDQX-UHFFFAOYSA-N 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
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- 239000011782 vitamin Substances 0.000 description 3
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- VZCYOOQTPOCHFL-OWOJBTEDSA-N (E)-but-2-enedioate;hydron Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-K 2qpq Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 2
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- WJSDHUCWMSHDCR-VMPITWQZSA-N Cinnamyl acetate Natural products CC(=O)OC\C=C\C1=CC=CC=C1 WJSDHUCWMSHDCR-VMPITWQZSA-N 0.000 description 2
- OOCCDEMITAIZTP-QPJJXVBHSA-N Cinnamyl alcohol Natural products OC\C=C\C1=CC=CC=C1 OOCCDEMITAIZTP-QPJJXVBHSA-N 0.000 description 2
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- BJHIKXHVCXFQLS-UYFOZJQFSA-N Fructose Natural products OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-N Gluconic acid Natural products OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- 241001149669 Hanseniaspora Species 0.000 description 2
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- GUBGYTABKSRVRQ-YOLKTULGSA-N Maltose Natural products O([C@@H]1[C@H](O)[C@@H](O)[C@H](O)O[C@H]1CO)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 GUBGYTABKSRVRQ-YOLKTULGSA-N 0.000 description 2
- 240000007119 Malus pumila Species 0.000 description 2
- 235000011430 Malus pumila Nutrition 0.000 description 2
- 235000015103 Malus silvestris Nutrition 0.000 description 2
- FEWJPZIEWOKRBE-XIXRPRMCSA-N Mesotartaric acid Chemical compound OC(=O)[C@@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-XIXRPRMCSA-N 0.000 description 2
- 240000005561 Musa balbisiana Species 0.000 description 2
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- 240000001987 Pyrus communis Species 0.000 description 2
- 241000223252 Rhodotorula Species 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- 229940029983 VITAMINS Drugs 0.000 description 2
- 240000001717 Vaccinium macrocarpon Species 0.000 description 2
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- 238000002474 experimental method Methods 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
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- 229940049920 malate Drugs 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-L malate(2-) Chemical compound [O-]C(=O)C(O)CC([O-])=O BJEPYKJPYRNKOW-UHFFFAOYSA-L 0.000 description 2
- 238000000034 method Methods 0.000 description 2
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- WBYWAXJHAXSJNI-VOTSOKGWSA-N (2E)-3-phenylprop-2-enoic acid Chemical compound OC(=O)\C=C\C1=CC=CC=C1 WBYWAXJHAXSJNI-VOTSOKGWSA-N 0.000 description 1
- BAQAVOSOZGMPRM-JVFSCRHWSA-N (2R,3R,4R,5R,6R)-2-[(2S,3R,4R,5R)-2,5-bis(chloromethyl)-3,4-dihydroxyoxolan-2-yl]oxy-5-chloro-6-(hydroxymethyl)oxane-3,4-diol Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@]1(CCl)[C@H](O)[C@@H](O)[C@H](CCl)O1 BAQAVOSOZGMPRM-JVFSCRHWSA-N 0.000 description 1
- IVBOUFAWPCPFTQ-SFYZADRCSA-N (3S)-3-azaniumyl-4-oxo-4-[[(2R)-1-oxo-1-[(2,2,4,4-tetramethylthietan-3-yl)amino]propan-2-yl]amino]butanoate Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C)C(=O)NC1C(C)(C)SC1(C)C IVBOUFAWPCPFTQ-SFYZADRCSA-N 0.000 description 1
- WSWCOQWTEOXDQX-MQQKCMAXSA-M (E,E)-sorbate Chemical compound C\C=C\C=C\C([O-])=O WSWCOQWTEOXDQX-MQQKCMAXSA-M 0.000 description 1
- CQNPVMCASGWEHM-UHFFFAOYSA-M 3-[4-(dimethylamino)phenyl]prop-2-enoate Chemical compound CN(C)C1=CC=C(C=CC([O-])=O)C=C1 CQNPVMCASGWEHM-UHFFFAOYSA-M 0.000 description 1
- KLKQSZIWHVEARN-UHFFFAOYSA-N 3-phenylprop-2-enyl 2-methylpropanoate Chemical compound CC(C)C(=O)OCC=CC1=CC=CC=C1 KLKQSZIWHVEARN-UHFFFAOYSA-N 0.000 description 1
- 239000001647 3-phenylprop-2-enyl 2-methylpropanoate Substances 0.000 description 1
- 239000001636 3-phenylprop-2-enyl 3-phenylprop-2-enoate Substances 0.000 description 1
- NQBWNECTZUOWID-UHFFFAOYSA-N 3-phenylprop-2-enyl 3-phenylprop-2-enoate Chemical compound C=1C=CC=CC=1C=CC(=O)OCC=CC1=CC=CC=C1 NQBWNECTZUOWID-UHFFFAOYSA-N 0.000 description 1
- 239000001623 3-phenylprop-2-enyl formate Substances 0.000 description 1
- BEVJZBLKTKOLNS-UHFFFAOYSA-N 4-(hydroxymethoxy)benzaldehyde Chemical compound OCOC1=CC=C(C=O)C=C1 BEVJZBLKTKOLNS-UHFFFAOYSA-N 0.000 description 1
- 229960004998 Acesulfame potassium Drugs 0.000 description 1
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- 235000005042 Zier Kohl Nutrition 0.000 description 1
- 241000235029 Zygosaccharomyces bailii Species 0.000 description 1
- SFXQCOMMEMBETJ-KPKJPENVSA-N [(E)-3-phenylprop-2-enyl] 2-phenylacetate Chemical compound C=1C=CC=CC=1/C=C/COC(=O)CC1=CC=CC=C1 SFXQCOMMEMBETJ-KPKJPENVSA-N 0.000 description 1
- FOCMOGKCPPTERB-RMKNXTFCSA-N [(E)-3-phenylprop-2-enyl] 3-methylbutanoate Chemical compound CC(C)CC(=O)OC\C=C\C1=CC=CC=C1 FOCMOGKCPPTERB-RMKNXTFCSA-N 0.000 description 1
- LBHJXKYRYCUGPD-QPJJXVBHSA-N [(E)-3-phenylprop-2-enyl] formate Chemical compound O=COC\C=C\C1=CC=CC=C1 LBHJXKYRYCUGPD-QPJJXVBHSA-N 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 235000019409 alitame Nutrition 0.000 description 1
- 108010009985 alitame Proteins 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000015197 apple juice Nutrition 0.000 description 1
- 239000008346 aqueous phase Substances 0.000 description 1
- 239000007961 artificial flavoring substance Substances 0.000 description 1
- 238000009455 aseptic packaging Methods 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- WPYMKLBDIGXBTP-UHFFFAOYSA-M benzoate Chemical compound [O-]C(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-M 0.000 description 1
- YBJHBAHKTGYVGT-ZKWXMUAHSA-N biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 description 1
- 239000011616 biotin Substances 0.000 description 1
- 229960002685 biotin Drugs 0.000 description 1
- 235000020958 biotin Nutrition 0.000 description 1
- 235000021029 blackberry Nutrition 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- FAPWYRCQGJNNSJ-UBKPKTQASA-L calcium D-pantothenic acid Chemical compound [Ca+2].OCC(C)(C)[C@@H](O)C(=O)NCCC([O-])=O.OCC(C)(C)[C@@H](O)C(=O)NCCC([O-])=O FAPWYRCQGJNNSJ-UBKPKTQASA-L 0.000 description 1
- 229960002079 calcium pantothenate Drugs 0.000 description 1
- LNMAXKMUGYXKPJ-UHFFFAOYSA-L calcium;1,1-dioxo-1,2-benzothiazol-2-id-3-one Chemical compound [Ca+2].C1=CC=C2C([O-])=NS(=O)(=O)C2=C1.C1=CC=C2C([O-])=NS(=O)(=O)C2=C1 LNMAXKMUGYXKPJ-UHFFFAOYSA-L 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- WBYWAXJHAXSJNI-UHFFFAOYSA-M cinnamate Chemical compound [O-]C(=O)C=CC1=CC=CC=C1 WBYWAXJHAXSJNI-UHFFFAOYSA-M 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 230000021615 conjugation Effects 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 230000000875 corresponding Effects 0.000 description 1
- 235000001535 currant Nutrition 0.000 description 1
- 235000001537 currant Nutrition 0.000 description 1
- 239000000625 cyclamic acid and its Na and Ca salt Substances 0.000 description 1
- 235000009242 dandelion Nutrition 0.000 description 1
- 235000014079 dandelion Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 230000002708 enhancing Effects 0.000 description 1
- 125000001495 ethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 229940050410 gluconate Drugs 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 229950006191 gluconic acid Drugs 0.000 description 1
- 235000019674 grape juice Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229960004903 invert sugar Drugs 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000001055 magnesium Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000035786 metabolism Effects 0.000 description 1
- 239000011785 micronutrient Substances 0.000 description 1
- 235000013369 micronutrients Nutrition 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- ITVGXXMINPYUHD-CUVHLRMHSA-N neohesperidin dihydrochalcone Chemical compound C1=C(O)C(OC)=CC=C1CCC(=O)C(C(=C1)O)=C(O)C=C1O[C@H]1[C@H](O[C@H]2[C@@H]([C@H](O)[C@@H](O)[C@H](C)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 ITVGXXMINPYUHD-CUVHLRMHSA-N 0.000 description 1
- 235000010434 neohesperidine DC Nutrition 0.000 description 1
- 235000019412 neotame Nutrition 0.000 description 1
- 108010070257 neotame Proteins 0.000 description 1
- DFPAKSUCGFBDDF-UHFFFAOYSA-N nicotinamide Chemical compound NC(=O)C1=CC=CN=C1 DFPAKSUCGFBDDF-UHFFFAOYSA-N 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 230000003287 optical Effects 0.000 description 1
- 238000000424 optical density measurement Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- GHOKWGTUZJEAQD-ZETCQYMHSA-N pantothenic acid Natural products OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 230000036961 partial Effects 0.000 description 1
- 235000011007 phosphoric acid Nutrition 0.000 description 1
- 150000003016 phosphoric acids Chemical class 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000011833 salt mixture Substances 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- KEAYESYHFKHZAL-UHFFFAOYSA-N sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000015424 sodium Nutrition 0.000 description 1
- DXIHILNWDOYYCH-UHDJGPCESA-M sodium;(E)-3-phenylprop-2-enoate Chemical compound [Na+].[O-]C(=O)\C=C\C1=CC=CC=C1 DXIHILNWDOYYCH-UHDJGPCESA-M 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 1
- 235000011044 succinic acid Nutrition 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 229960001367 tartaric acid Drugs 0.000 description 1
- 239000001585 thymus vulgaris Substances 0.000 description 1
- 231100000167 toxic agent Toxicity 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 238000005429 turbidity Methods 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 235000005765 wild carrot Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N β-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3499—Organic compounds containing oxygen with doubly-bound oxygen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
Abstract
The present disclosure relates to a preservative system capable of protecting against spoilage by bacteria, yeasts and moulds in carbonated and non-carbonated beverages. In accordance with the disclosure this objective is realized with a preservative system comprising a combination of vanillin and cinnamate. Vanillin is known for its anti mould action. However the dosages that are needed of are too high for most applications. It has been found that potassium cinnamate at low concentrations has a positive effect on the inhibition of moulds in combination with vanillin. Moreover, the present disclosure, using a combination of vanillin cinnamate accomplishes complete inactivation of moulds at manageable sensory levels. Hence the present disclosure provides a preservation system comprising combinations of vanillin and cinnamate as well as applications of such preservation systems in alimentary products, especially carbonated and non-carbonated beverages. innamate. Vanillin is known for its anti mould action. However the dosages that are needed of are too high for most applications. It has been found that potassium cinnamate at low concentrations has a positive effect on the inhibition of moulds in combination with vanillin. Moreover, the present disclosure, using a combination of vanillin cinnamate accomplishes complete inactivation of moulds at manageable sensory levels. Hence the present disclosure provides a preservation system comprising combinations of vanillin and cinnamate as well as applications of such preservation systems in alimentary products, especially carbonated and non-carbonated beverages.
Description
PRESERVATIVE COMBINATIONS
Field of the Invention
The present invention relates to a preservative system with a broad spectrum of
applications. In particular, the invention provides a preservative system capable of
protecting against spoilage by yeasts, especially in carbonated and/or juice containing
beverages. The invention further provides the use of the preservative system as well as to
alimentary products containing the preservative system, ally carbonated and/or juice
ning beverages.
Background of the Invention
Microbial spoilage of ges is a significant concern in the beverage industry
today. Beverages have varying degrees of sensitivity to iological spoilage
depending on intrinsic factors of the beverage such as pH, nt content (e.g., juice,
n, or micronutrient content), carbonation level, BriX, water quality (e.g., alkalinity
and/or hardness), and preservatives. Spoilage events occur when microorganisms are able
to overcome the beverage's intrinsic factors and grow.
Microbiological spoilage can result from one or more , ia, and/or
. For example, yeasts and ia are capable of spoiling carbonated and non-
carbonated beverages such as fruit drinks enhanced waters, etc.
The ability of yeasts and certain bacteria to grow anaerobically enables their growth
in carbonated beverages. Typically, bacteria tend to produce off-flavors and odors with
associated sedimentation. Spoilage by yeasts usually manifests itself as fermentation with
gas and l production, as well as sedimentation, off-flavors and odors, and loss of
cloud or emulsion stability. Yeasts such as Saccharomyces, Zygosaccharomyces, Candida,
a spp. and Pichia are often responsible for spoilage incidents in common beverages,
both carbonated and non-carbonated.
Protection against microbiological spoilage of beverages can be achieved using
chemical preservatives and/or processing techniques such as hot filling, tunnel
pasteurization, ultra-high temperature ent (UHT) or pasteurization followed by
aseptic packaging, and/or pasteurization followed by chilling the beverage.
Current preservation systems for acidic, stable beverages rely on acidic
preservatives, especially benzoic acid, benzoates, sorbic acid, sorbates and sulphite.
These preservatives can have an impact on the flavour and the use of these
preservatives is restricted in many countries.
It has therefore often been attempted to reduce the amount of sorbic and/or benzoic
acid necessary to achieve microbial stability. One such attempt involves the addition of
naturally occurring and less potentially toxic agents such as oils of cinnamon and thyme.
US 6,042,861 teaches the use of cinnamic acid in the preservation of carbonated
and non-carbonated tea based beverages, so as to e a reduction in the amount of
sorbic and/or benzoic acid necessary to inhibit microbial growth. The combination of 0.40
g/l of potassium sorbate and 30 ppm cinnamic acid is tested in a still tea based beverage.
The itions of US 6,042,861 contain substantial amounts of an acidulant in order to
achieve preservation stability.
It is an object of the present ion to solve one or more of the aforementioned
shortcomings of the existing methods of chemical preservation. It is a particular object of
the present invention to provide a preservative system with a improved activity against
yeasts in carbonated and/or juice containing beverages.
y of the Invention
In accordance with the invention this objective is ed with a preservative
system comprising a combination of vanillin and ate.
In experiments, the present inventors observed that binary ations of vanillin
and cinnamate were ive in inhibiting the growth of certain yeasts often associated
with spoilage of carbonated and juice containing beverages, at dosages suitable for this
kind of application.
The t invention, using a combination of vanillin and cinnamate accomplishes
protection t yeast spoilage at acceptable sensory levels.
Hence the present invention provides a preservation system, relying on the
combination of vanillin and cinnamate as well as ations of such preservation systems
in alimentary products, especially carbonated and/or juice containing beverages.
Detailed Description of the Invention
A first aspect of this invention provides a preservative system comprising (i) more
than 0.1 wt.% of vanillin and/or a derivative thereof and (ii) more than 0.1 wt.% of
cinnamic acid or a salt thereof, the preservative system being free from preservative agents
ed from the group of tes and sorbates.
ic acid (3-phenylpropenoic acid) is well known as a food ingredient,
which obtained RAS status in 1965. As will be tood by those skilled in the
art, any soluble cinnamic acid salt may be used in accordance with the invention.
Typically, the cinnamate is a water soluble salt of cinnamic acid. For convenience, the
term mate’ is used herein to refer to any substance containing the cinnamic acid
anion, in particular to denote cinnamic acid and the salts thereof. rmore, a number of
cinnamic acid derivatives are known and used in the food industry, including p-
dimethylaminocinnamate, aldehyde, cinnamyl acetate, cinnamyl alcohol, yl
te, cinnamyl cinnamate, cinnamyl formate, cinnamyl isobutyrate, cinnamyl
isovalerate and cinnamyl phenylacetate, which may also be referred to herein as
‘cinnamate derivatives’. In accordance with the invention these derivatives are equally
suitable for use in the preservative system either alone or in combination with cinnamic
acid or other cinnamate salts or derivates. In a ularly preferred embodiment of the
invention the preservative system comprises cinnamic acid and/or a cinnamic acid salt
selected from the group of sodium cinnamate and potassium cinnamate. In a preferred
embodiment, the preservative comprises potassium cinnamate.
In one preferred embodiment, the preservative system ses cinnamate and/or
a cinnamate derivative in an amount of less than 50 wt.% based on the total weight of the
preservative system, preferably less than 45 wt.%, preferably less than 40 wt.%, preferably
less than 35 wt.%, preferably less than 30 wt.%, preferably less than 25 wt.%, preferably
less than 20 wt.%, preferably less than 15 wt.%, preferably less than 12 wt.%, preferably
less than 11 wt.%, preferably less than 10 wt.%, based on the total weight of the
preservative system.
In one preferred embodiment, the preservative system comprises cinnamate and/or
cinnamate derivative in an amount of more than 0.1 wt.%, based on the total weight of the
preservative system, preferably more than 0.25 wt.%, preferably more than 0. 5 wt.%,
preferably more than 1 wt.%, preferably more than 2.5 wt%, preferably more than 4 wt.%,
preferably more than 5 wt%, preferably more than 6 wt.%, preferably more than 7 wt.%,
preferably more than 8 wt.%, based on the total weight of the preservative system.
Vanillin (4-Hydroxymethoxybenzaldehyde) is approved as a food additive by
authorities world wide. Vanillin was given FEMA-GRAS status in 1965. Derivatives of
vanillin such as methyl vanillin, ethyl in and vanillin 2,3-butanediol acetal may also
suitably used in accordance with this invention, although the use of vanillin is ularly
preferred.
In one red embodiment, the preservative system comprises vanillin and/or a
in derivative in an amount of less than 25 wt. % based on the total weight of the
preservative system, preferably less than 20 wt. %, preferably less than 15 wt. %,
preferably less than 12 wt. %, preferably less than wt. %, preferably less than 10 wt. %,
preferably less than 9 wt. %, preferably less than 8 wt. %, preferably less than 7 wt. %,
preferably less than 6 wt. %, preferably less than 5 wt. %, preferably less than 4 wt. %,
preferably less than 3.5 wt. %, preferably less than 3 wt. %, based on the total weight of
the preservative system.
In one preferred embodiment, the preservative system comprises vanillin and/or a
in derivative in an amount of more than 0.025wt. %, based on the total weight of the
preservative system, preferably more than 0.05 wt. %, preferably more than 0.1 wt. %,
preferably more than 0.25 wt. %, preferably more than 0.5 wt.%, preferably more than 1
wt. %, preferably more than 1.5 wt%, ably more than 2 wt. %, ably more than
2.5 wt. %, based on the total weight of the preservative system.
In one preferred embodiment, the preservative system is characterized by a (molar)
ratio of (i) in and/or derivatives thereof : (ii) cinnamate of less than 10 (1.0:0. 1),
preferably less than 4 (100.25), preferably less than 2 (10:05), e.g. around 1.75. In one
preferred ment, the preservative system is characterized by a ratio of (i) : (ii) of
more than 0.1 (1.0:10), preferably more than 0.5 (1.0:2), preferably more than 1 (1.0:1),
preferably more than 1.25 (1.008), most preferably more than 1.5 ).
The preservative system of the present invention can optionally include other
preservatives. Weak acid preservatives are preferred for this purpose. As indicated in the
foregoing however, an advantage of the present invention resides in the fact that the
presence of other preservatives, especially synthetic preservatives such as benzoates and
sorbates can be minimized or avoided altogether while achieving the desired level of
microbial stability. The preservative system of the t invention typically contains no
or only minor s of additional preservative agents, such as, in particular, benzoate
and/or sorbate. In a preferred embodiment of the invention the preservative system
contains less than 1 wt% of preservative agents selected from the group consisting of
sorbates and benzoates, ably less than 0.5 wt%, preferably less than 0.1 wt%. In a
particularly preferred embodiment of the invention the preservative system is essentially or
tely free from preservative agents selected from the group of benzoates and
sorbates.
In one embodiment of the invention the preservative composition further comprises
a carrier material, the choice of which will largely depend on the physical form in which
the vative system is to be ed. The carrier material is typically used in any
amount required to provide a t that has the desired properties relating to production,
storage and .
In one embodiment of the invention, a preservative system in the form of a free
flowing powder or granulate, which may comprise a r material. In another preferred
embodiment a free flowing powder is provided ting essentially of the vative
combination. Such a free g powder may be obtained by combining the various
components in an aqueous sion or solution followed by drying, e.g. spray-drying.
In another embodiment a liquid preservative system is provided comprising
solution or dispersion of the above defined components in an aqueous phase, which for
instance may be obtained by concentrating the aqueous dispersion or solution.
As discussed herein the present preservative system is capable of preventing and/or
inhibiting the growth of, and/or killing of a organism in a food system. This may be
slowing or arresting a micro-organism, or by killing the micro-organism present on contact
with the t composition. In a preferred aspect the microbicidal or microbiostatic
effect is in respect of an organism associated with food spoilage or food borne disease,
especially ge of carbonated and/or fruit juice containing beverages. In a preferred
aspect the microbiocidal or microbiostatic effect is in respect of at least one, more
preferably at least two, most preferably at least three organism selected from Yeasts,
especially from the species of a (e.g. C. krusei, C. parapsilosis, C. utilis, C. valida,
C. albicans), a (e.g. D. bruxellensis), Debaryomyces (e.g. D. hansenii),
Hanseniaspora (e.g. H. uvarum) Kluyveromyces (e.g. K. loctis), Pichia (P.
membranaefaciens), Rhodosporidium, Rhodotorula (Rh mucilaginosa), romyces
(e.g. S. bayanus, S. boulardi, S. ergensis, S. cerevisiae, S. exiguus, S. florentinus, S.
unisporus), Zygosaccharonmyces (e.g. Z. rouxii, Z baili), more preferably a yeast selected
from Candida, Saccharomyces and Zygosaccharomyces, most preferably from Candida
albicans, Saccharomyces cerevisiae and Zygosaccharomyces baiii. .
A second aspect of the invention concerns a beverage comprising an effective
amount of (i) vanillin and/or a derivative thereof and (ii) cinnamic acid or a salt thereof and
less than 10 ppm of preservative agents selected from the group of sorbates and benzoates.
As used herein the term ‘effective amount’ refers to an amount sufficient to
preserve the product to which the present preservative system is added, i.e. to keep the
product from microbial spoilage. As commonly tood in the art, the definitions of the
terms "preserve, preservative," and "preservation" do not provide a standard time period
for how long the thing to be preserved is kept from ge, decomposition, or
oration. The time period for "preservation" can vary greatly depending on the subject
matter. As used herein, the terms "preserve, preservative," and "preservation" refer to the
protection against spoilage of a product that is the result of the growth of spoilage
microorganisms for a period of at least 1 weeks, preferably at least 2 weeks, preferably at
least 5 weeks, preferably at least 10 weeks, preferably at least 15 weeks. This period is in
keeping with the time required to transport a beverage product from location of
manufacture, through distribution channels, into the hand of the consumer. Typically, the
product is preserved under ambient conditions, which include the full range of
temperatures experienced during storage, transport, and display (e.g., 00C to 400C, 100C to
300C, 200C to 25°C) without limitation to the length of exposure to any given temperature.
Absence of ge is noted by absence any evidence of growth of ge organisms
(turbidity, viable count, direct microscopic count or other standard methods of
enumeration) and by the absence of any discernable change in the product attributes that
could be routinely attributed to metabolism of spoilage sms.
As noted herein before, the present preservative system is particularly suited for
beverages, especially carbonated beverages and/or juice containing ges. Hence in a
preferred embodiment an alimentary product as defined above is provided, which is
selected from the group consisting of beverages, more preferably from the group of
carbonated ges and juice containing beverages. Some examples of carbonated
beverages that may suitably be preserved using the present preservative system include
cola beverages, flavored waters, tea based beverages, mineral , vitamin waters, fruit
juice-containing beverages, etc.
In one preferred embodiment, the beverage ses vanillin and/or vanillin
derivative in an amount of less than 700 ppm, preferably less than 600 ppm, preferably less
than 500 ppm, preferably less than 450 ppm, preferably less than 425 ppm, preferably less
than 400 ppm, preferably less than 375 ppm, preferably less than 350 ppm, preferably less
than 340 ppm, preferably less than 330 ppm, preferably less than 325.
In one preferred embodiment, the beverage comprises vanillin and/or in
derivative in an amount of more than 1 ppm, preferably more than 5 ppm, preferably more
than 10 ppm, preferably more than 50 ppm, ably more than 100 ppm, preferably
more than 150 ppm, ably more than 200 ppm, preferably more than 250 ppm,
W0 2013/058651
preferably more than 275 ppm, preferably more than 300 ppm, preferably more than 325
ppm.
In one preferred embodiment, the beverage ses cinnamate and/or cinnamate
derivative in an amount of less than 1000 ppm, preferably less than 750 ppm, preferably
less than 500 ppm, preferably less than 400 ppm, preferably less than 350 ppm, preferably
less than ppm, preferably less than 300, preferably less than 275 ppm, preferably less than
250 ppm, preferably less than 225 ppm, ably less than 210 ppm.
In one preferred embodiment, the beverage ses cinnamate and/or cinnamate
derivative in an amount of more than 1 ppm, preferably more than 5 ppm, preferably more
than 10 ppm, preferably more than 50 ppm, ably more than 100 ppm, preferably
more than 125 ppm, preferably more than 150 ppm, preferably more than 175 ppm,
preferably more than 185 ppm, preferably more than 190 ppm, preferably more than 195
ppm, preferably more than 200 ppm.
In one embodiment a beverage as defined herein above is provided, which contains
less than 250 ppm of preservative agents selected from the group of sorbates and
benzoates, preferably less than 200 ppm, more preferably less than 100 ppm, more
preferably less than 50 ppm, more preferably less than 10 ppm, more preferably less than 1
ppm and most preferably less than 0.5 ppm. This ensures that no negative taste effects are
ed. In a particularly preferred embodiment of the invention the beverage is
ially or completely free from preservative agents selected from the group of
benzoates and sorbates.
In one preferred embodiment of the invention, the beverage is a carbonated
beverage.
Herein, the term "carbonated ge" is any combination of water and ingredient
which is ed for human consumption and which possesses more than 0.2 volumes of
carbon dioxide. The term "volume of C02" is understood to mean a quantity of carbon
dioxide absorbed into the liquid wherein one volume C02 is equal to 1.96 grams of carbon
dioxide (C02) per liter of product (0.045 5M) at 25 0C.
Such beverages may be supplemented with flavours, fruit juices, sweeteners,
ns, nutrients, minerals, amino acids, etc.
Certain examples of the beverage product of the ion include (carbonated) tea-
or fruit- based beverages, especially carbonated ice-teas and ‘flavoured water beverages’.
The term "tea based beverage" bes a beverage that contains the solid extracts
of leaf material from Camellia sinensis, Camellia assamica, or Aspalathus is. The tea
may be added to the beverage in various forms including an extract, a concentrate, a
powder or as granules. Without preservation, tea acts as a nutrient that enhances the
potential for microbial ge, at low concentrations, such as 0.01 to 3%.
The term “flavoured water” refers to a beverage essentially consisting of water
with added natural or artificial flavors, herbs, and sweeteners. The flavoured water type
beverages are usually low in es, as compared to regular soft drinks, and are typically
marketed as diet or light drinks. In many cases, flavored waters se fruits or fruit
juices, in limited amounts, as a source of the vitamins, minerals and flavours.
Typically, beverages according to the present ion will possess a specified
range of acidity. The ion typically can function at a pH within the range of 2-7. In
one preferred embodiment of the invention, the pH is at least 2, preferably at least 2.5,
preferably at least 2.75, preferably at least 3, preferably at least 3.2, preferably at least 3.3,
preferably at least 3.4, preferably at least 3.5. In one preferred embodiment of the
invention, the pH of the ge is below 7, preferably below 6, preferably below 5.5,
preferably below 5, preferably below 4.75, preferably below 4.6, preferably below 4.5. For
highly acidic beverages, the ion is not limited by the type of acidulant employed in
acidifying the product. Typically, in accordance with the present invention, acidulants may
be inorganic acids, such as phosphoric acids, or organic acids, such as citric, malic,
ascorbic, tartaric, lactic, gluconic, and succinic acid, fumaric acid. The various acids can be
ed with salts of the same or different acids in order to manage pH or the buffer
capacity of the beverage to a specified pH or range of pH. Virtually any organic acid salt
can be used so long as it is edible and does not provide an vor. The choice of salt or
salt mixture will be ined by the solubility and the taste. Citrate, malate and ascorbate
yield ingestible complexes whose flavors are judged to be quite acceptable, particularly in
fruit juice beverages. Tartaric acid is acceptable, particularly in grape juice beverages, as is
lactic acid. Longer-chain fatty acids may be used but can affect flavor and water solubility.
For essentially all purposes, the malate, gluconate, citrate and ascorbate and lactate
moieties are red.
As stated before, a preferred ment of the invention concerns juicecontaining
beverages. In a particularly preferred embodiment of the invention the beverage
product comprises fruit juice in an amount of less than 10 % (v/v). It is furthermore
preferred that the beverage product comprises fruit juice in an amount of more than 5 %
v/v. By way of example, juice can be obtained from the fruit of apple, cranberry, pear,
peach, plum, apricot, nectarine, grape, , currant, raspberry, goose-berry, blackberry,
blueberry, strawberry, lemon, orange, ruit, passionfruit, mandarin, mirabelle, tomato,
lettuce, celery, spinach, cabbage, watercress, dandelion, rhubarb, carrot, beet, cucumber,
pineapple, custard- apple, t, pomegranate, guava, kiwi, mango, papaya, watermelon,
Io han guo, cantaloupe, pineapple, banana or banana puree, lemon, mango, papaya, lime,
tangerine, and mixtures thereof. Preferred juices are the citrus juices, and most preferred
are the non-citrus juices, apple, pear, cranberry, strawberry, grape, papaya, mango and
cherry. Any juice can be used to make the beverage of this invention.
The preservation function of the t invention in beverage formulations
typically is not affected by the type of sweeteners t therein. The sweetener may be
any sweetener commonly employed for use in beverages. Sweeteners suitable for use in
various embodiments of the ges sed here include nutritive and non-nutritive,
natural and artificial or synthetic sweeteners. The sweetener can include a monosaccharide
or a disaccharide. Peptides possessing sweet taste are also permitted. The most commonly
employed saccharides include sucrose, fructose, dextrose, maltose and lactose and invert
sugar. Mixtures of these sugars can be used. Other natural carbohydrates can be used if less
or more ess is desired. Suitable non-nutritive sweeteners and combinations of such
sweeteners include e. g. aspartame, neotame, and alitame, and ptide based
sweeteners, for example, sodium saccharin, calcium saccharin, acesulfame potassium,
sodium ate, calcium cyclamate, neohesperidin dihydrochalcone, and sucralose.
Beverage products typically contain flavors of various types and nature. In general,
the beverage preservative system according to the t ion is ible with
beverages formulated to contain artificial flavours, natural flavors, botanical , fruit
flavors, aqueous essences, etc. The preservation function of the present invention is
typically is not affected by such components. The term "botanical flavor" refers to flavors
derived from parts of a plant other than the fruit. Also included within the term "botanical
flavor" are tically prepared flavors made to simulate botanical flavors derived from
natural sources. Botanical flavors can be derived from natural sources such as essential oils
and extracts, or can be synthetically prepared. As used herein, the term "aqueous essence"
refers to the water soluble aroma and flavor materials which are derived from fruit juices.
Beverage products typically can be fortified with added nutrients, vitamins,
minerals, trace elements and the like. Such onal ents typically do not affect
the preservation function of the invention. miting es of such additional
ents that may typically be present in the beverages of the invention include
vitamins A, B1, B2, B6, B12, C, D, E, K, Biotin, Folic Acid, Pantothenic Acid, Niacin,
calcium, magnesium, iron, zinc, potassium, selenium, copper, manganese, etc.
The preservative system of the invention may also function in ge products of
the meal substitute type, in which case substantial amounts of protein, carbohydrate,
y fibers and/or lipids are lly present.
r aspect of the invention concerns the use of the preservative system of this
invention, for the preservation of an alimentary product, especially a beverage as defined
previously. Yet another aspect of the invention concerns a method of preserving an
alimentary product, ally a beverage as defined previously, comprising the step of
adding to said product the preservative system of this invention. Preferred embodiments
concern uses and methods, wherein the vation comprises inactivation of yeast and/or
inhibiting yeast growth. In particularly preferred embodiments the yeast is a yeast selected
from the group consisting of Candida (e.g. C. krusei, C. parapsilosz's, C. ulilis, C. valida,
C. ns), Dekkera (e.g. D. bruxellensis), Debaryomyces (e. g. D. hansenii),
Hanseniaspora (e. g. H. uvarum) Kluyveromyces (e. g. K. locll's), Pichia (P.
membranaefaciens), poridium, orula (Rh mucilaginosa), Saccharomyces
(e.g. S. baycmus, S. boulardi, S. carlsbergensis, S. cerevisiae, S. exiguus, S. florentinus, S.
unisporus), Zygosaccharonmyces (e. g. Z. rouxii, Z baili). The details and preferred
embodiments of these s of the invention will be y understood by those skilled
in the art based on the foregoing detailed descriptions of the preservative system and
products containing them.
Thus, the invention has been described by reference to certain embodiments
discussed above. It will be recognized that these embodiments are susceptible to various
modifications and alternative forms well known to those of skill in the art.
Many modifications in addition to those described above may be made to the
structures and techniques described herein without departing from the spirit and scope of
the invention. Accordingly, although specific ments have been described, these are
examples only and are not limiting upon the scope of the invention.
Furthermore, for a proper understanding of this document and in its claims, it is to
be understood that the verb "to comprise" and its conjugations is used in its non-limiting
sense to mean that items following the word are included, but items not specifically
mentioned are not excluded. In addition, reference to an element by the indefinite article
a or "an" does not exclude the possibility that more than one of the element is present,
unless the context y requires that there be one and only one of the elements. The
indefinite article "a" or "an" thus usually means "at least one".
All patent and literature references cited in the present specification are hereby
incorporated by reference in their entirety.
The following examples are offered for illustrative purposes only, and are not
intended to limit the scope of the present invention in any way
Examples
The efficacy of cinnamate and vanillin in preserving against yeast was screened in a
model beverage separate and in combination. After the screening l taste sessions
were organized between resulting in potential preservative formulations to be tested in
application.
ation ments were set up using a model beverage. First the combined
efficacy of both components was tested against 3 different yeasts (see table 1), known for
their beverage spoiling ies. These tests were carried out in e 96-well microtiter
plates. Sterile matrix was prepared (see recipe table 2) with increasing quantities of two
ent inhibitors. The concentrations of each inhibitor were presented in 8 equal
concentration steps that ranged from O to l — 2 times the (estimated) MIC value of
particular yeast for a particular inhibitor ing in 64 different media. 200 ul of each
medium was transferred to a panel of a sterile 96-well microtiter plate. ted well
plates were stored at 4 0C until further use. For the inoculation of this test Sul of a 72 to 84
hours grown culture (Inoculation 103'4 per ml) was used.
Table l: teste microorganisms
organism source
Candida albicans Plant environment
Saccharomyces cerevisiae Plant environment
Zygosaccharomyces bailii Orange concentrate
Table 2: recipe of the model drink
% juice model drink, pH ~3.5
Water (Vittel) 965 g
Citric acid (Sigma) 2.2 g
e 40 g
Flavour (Givaudan) 0.35 g
Apple juice concentrate (Gargill) 8.28 g
The data was obtained via OD measurement and the processing of the data was
done in excel. Figurea 1-3 shows the results obtained in the form of 3D graphs (Figure l:
Zygosaccharomyces bailil'; Figure 2: Saccharomyces cerevisiae; Figure 3: Candida
albicans). Points in the graph represent the optical density of the corresponding well (Z
aXis). The X and Y axes show increasing percentage of cinnamate and vanillin (A and B
respectively).
As can be ed from these results, the model drink containing KCIN and
vanillin were protected against yeast spoilage. Amounts of vanillin and cinnamate needed
to accomplish this proved to be within the limits considered leptically acceptable in
taste experiments.
Partial tion of the growth of molds could be observed in ison to the
control without preservatives.
Claims (19)
- Claims 1. Preservative system comprising (i) more than 0.1 wt.% of vanillin and derivatives thereof in combination with (ii) more than 0.1 wt.% of cinnamic acid or a salt thereof, the 5 preservative system being free from preservative agents selected from the group of benzoates and sorbates.
- 2. Preservative composition according to claim 1, comprising vanillin in an amount within the range of 1-10 wt%.
- 3. Preservative composition according to claim 1 or 2, comprising cinnamate in an amount within the range of 5-50 wt%.
- 4. Preservative composition according to any one of the preceding claims wherein the ratio 15 of (i) : (ii) is within the range of 1.0 : 1.0 – 1.0 : 0.5.
- 5. Beverage comprising an effective amount of (i) vanillin and/or a derivative thereof and (ii) cinnamic acid or a salt thereof and less than 10 ppm of preservative agents selected from the group of sorbates and benzoates.
- 6. ge according to claim 5, sing in in an amount within the range of 200-500 ppm; and cinnamate in an amount within the range of 50-400 ppm.
- 7. Beverage according to claim 5 or 6, wherein the beverage has a pH of at least 2.
- 8. Beverage ing to any one of claims 5 to 7, wherein the beverage has a pH of at least 3.
- 9. Beverage according to any one of claims 5 to 8, n the beverage has a pH of at 30 least 3.2.
- 10. Use of a preservative composition according to any one of claims 1-4, for the vation of a beverage.
- 11. Use of a preservative composition according to any one of claims 1-4 for the inactivation of yeast in a beverage.
- 12. Use of a preservative composition according to any one of claims 1-4 for inhibiting 5 yeast growth in a beverage.
- 13. Use according to claim 11 or 12, wherein the yeast is selected from the group of a albicans, Saccharomyces cerevisiae and Zygosaccharomyces baiii. 10
- 14. A preservative system according to claim 1, substantially as herein described or exemplified.
- 15. A ge according to claim 5, substantia lly as herein described or exemplified. 15 19.
- Use according to claim 10, substantially as herein described or ified.
- 17. Use ing to claim 11, substantially as herein described or exemplified.
- 18. Use according to claim 12, substantially as herein described or exemplified.
- WO 58651 Maximum
Applications Claiming Priority (5)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US201161548535P | 2011-10-18 | 2011-10-18 | |
EP11185613.4A EP2583568A1 (en) | 2011-10-18 | 2011-10-18 | Preservative combinations comprising vanillin and cinnamic acid |
US61/548,535 | 2011-10-18 | ||
EP11185613.4 | 2011-10-18 | ||
PCT/NL2012/050726 WO2013058651A1 (en) | 2011-10-18 | 2012-10-18 | Preservative combinations |
Publications (2)
Publication Number | Publication Date |
---|---|
NZ623863A NZ623863A (en) | 2015-11-27 |
NZ623863B2 true NZ623863B2 (en) | 2016-03-01 |
Family
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