Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact... – Treating liquid material
Patent
1997-03-19
1999-02-02
Pratt, Helen
Food or edible material: processes, compositions, and products
Inhibiting chemical or physical change of food by contact...
Treating liquid material
426321, 426532, 426597, 426590, 426599, 426654, A23B 710, A23B 7157, A23L 244
Patent
active
058661824
DESCRIPTION:
BRIEF SUMMARY
The application relates to a dimethyl dicarbonate/potassium sorbate/ascorbic acid combination for sterilizing non-carbonated and carbonated beverages.
Soft drinks based on fruit juice, instant tea drinks, many other soft drinks of individual types, wine coolers, but also de-alcoholized wines and other wines must generally be protected against infection/spoilage by moulds, yeasts and bacteria. Many methods are known, such as, for example, aseptic packaging, hot-filling, tunnel pasteurization and use of persistent preservatives. The use of dimethyl dicarbonate (e.g. Velcorin.RTM.) known as cold sterilization has also been gaining ever greater importance for many products which are difficult to preserve. However, those skilled in the art are still currently confronted with particularly difficult problem cases. In particular, in the case of the non-carbonated, still soft drinks, drinks based on fruit juice and/or based on tea, even when known preservation methods are used, problems can occur, such as resistance phenomena when salts of sorbic and benzoic acids are used, off-taste in the event of overdosing use restricted by national legislation, the maximum permitted dose not always being sufficient in this case.
The increased usage of reusable packages made of plastic, in particular the PET bottle, which, as is of course known, cannot as a rule be used for preservation by means of pasteurization, has also drastically increased the requirement for efficient preservation methods without heat treatment. It is also known that owing to the use of many a sweetener combination, for flavour and stability reasons, the pH of the soft drink has been markedly increased to approximately 4. At this relatively high pH, the concentration of the organic acids which are used as preservatives in the form of the salts-sorbic acid, benzoic acid or potassium sorbate or sodium sorbate and sodium benzoate-must likewise be increased, since the antimicrobial action of these acids is greatly pH-dependent and only the undissociated form is active.
It is further known that the water hardness greatly influences the antimicrobial activity, e.g. of potassium sorbate. In this case, as a result of the increased CaCO.sub.3 /MgCO.sub.3 content, the formation of calcium sorbate, for example, occurs, which readily flocculates out and then no longer contributes to the preservation of the drink. In order to compensate for this effect, markedly higher potassium sorbate concentrations must as a rule be used for preservation of the drinks, which leads to an impairment of the taste of the drink or, in accordance with the particular national legislation, in some circumstances is not permitted in these concentrations. For these cases, in practice, high capital expenditure must be effected to decrease the carbonate hardness.
It has now surprisingly been found that by means of a combined use of ascorbic acid, K-sorbate and/or Na-benzoate, and dimethyl dicarbonate (DMDC), an outstanding preservation of drinks is achieved even at high water hardness (expressed as CaCO.sub.3 content).
Thus, for example, 175 or 230 ppm of DMDC in combination with 300 ppm of K-sorbate and 240 ppm of ascorbic acid are able to preserve drinks effectively at high water hardness, (equivalent to 300 ppm of CaCO.sub.3).
Drinks are taken to mean here preferably soft drinks, such as non-alcoholized, flavoured soft drinks, such as lemonades, fruit juice-containing soft drinks, tea (so-called ready-to-drink tea drinks) mixed drinks of a tea/fruit juice-containing soft drink, but also corresponding concentrates and wine coolers and dealcoholized wines.
Wines within the meaning of diverse national legislations may also, to the extent that the legislation permits this, be reliably preserved with the combination according to the invention with greatly reduced SO.sub.2 content. The combination according to the invention will primarily be used in still drinks of the abovementioned listing, but slightly carbonated drinks and also carbonated drinks can also be advantageously sterilized with this
REFERENCES:
patent: 3936269 (1976-02-01), Bayne
patent: 3979524 (1976-09-01), Bayne
patent: 5021251 (1991-06-01), Kenna, et al.
Barth et al. Preservation of dealcoholised wine with preservatives, Der Deutsche Weinbau, Wiesbaden, (1991) 461229-1236, 1991.
Food Technology, vol. 20, No. 10, Oct. 1966, Chicago, US, pp. 120-122, W.O. Harrington, et al. "Preservative effects of diethyl . . . cider".
Exner Otto
Hoffmann Manfred
Kugler Martin
Bayer Aktiengesellschaft
Pratt Helen
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