초록 ▼

Surfactants are used in low concentrations in order to solubilize water-insoluble solids for inclusion in aqueous beverages. Beverage concentrates, beverage syrups and finished beverages, all of which contain surfactant and water-insoluble solids, are stable; the concentrates and finished beverages

Surfactants are used in low concentrations in order to solubilize water-insoluble solids for inclusion in aqueous beverages. Beverage concentrates, beverage syrups and finished beverages, all of which contain surfactant and water-insoluble solids, are stable; the concentrates and finished beverages are clear.

대표청구항 ▼

What is claimed is: 1. A method of forming a stable, clear beverage concentrate, said stable, clear beverage concentrate containing water-insoluble solids, comprising dissolving said water-insoluble solids in a non-aqueous solvent to form a solution; and adding a surfactant to said solution to form

What is claimed is: 1. A method of forming a stable, clear beverage concentrate, said stable, clear beverage concentrate containing water-insoluble solids, comprising dissolving said water-insoluble solids in a non-aqueous solvent to form a solution; and adding a surfactant to said solution to form said stable, clear beverage concentrate, wherein the weight ratio of said water-insoluble solids to said surfactant ranges from about 1.5:1 to about 5:1 and said stable, clear beverage concentrate is not a microemulsion. 2. The method according to claim 1, wherein the water-insoluble solids are selected from the group consisting of flavor compounds, taste modifiers, nutrients, colors and combinations thereof. 3. The method according to claim 2, wherein the water-insoluble solids consist of at least one flavor compound which imparts a physiological sensation of "cooling". 4. The method according to claim 3, wherein the at least one flavor compound is selected from the group consisting of 2-isopropyl-N,2,3-trimethylbutyramide, N-ethyl-p-menthane-3-carboxamide, menthone glycerol ketal, menthyl lactate, (-)-menthoxypropane-1,2-diol, (-)-isopulegol, 4-methyl-3-(1-pyrrolidinyl)-2{5H}-furanone and combinations thereof. 5. The method according to claim 1, wherein the surfactant is selected from the group consisting of sorbitan monolaurate, sorbitan monopalmitate, sorbitan monostearate, sorbitan monooleate, polyoxyethylene (20) sorbitan monolaurate, polyoxyethylene (20) monopalmitate, polyoxyethylene (20) monostearate, polyoxyethylene (20) tri-stearate, polyoxyethylene (20) monooleate, sucrose monomyristate, sucrose palmitate/stearate, sucrose stearate, vitamin E, dioctylsulfosuccinate sodium salt, monoglyceride monooleate, monoglyceride monolaurate, monoglyceride monopalmitate, lecithin, diglyceride mixtures, citric acid esters of monoglycerides, acetic acid esters of monoglycerides, lactic acid esters of monoglycerides, diacetyl tartaric esters of monoglycerides, polyglycerol esters of fatty acids, cyclodextrins, propylene glycol esters of fatty acids, stearoyl lactylates, C8-18 free fatty acids and combinations thereof. 6. The method according to claim 5, wherein the surfactant is a polyglycerol ester of fatty acid selected from the group consisting of decaglycerol monocaprylate/caprate, triglycerol monooleate, decaglycerol monostearate, decaglycerol dipalmitate, decaglycerol monooleate, decaglycerol tetraoleate, hexaglycerol dioleate and combinations thereof. 7. The method according to claim 5, wherein the surfactant is a propylene glycol ester of fatty acid selected from the group consisting of dicaprate esters, mono and dicarprylate ester blends, diesters of caprylate and capric acids, and combinations thereof. 8. The method according to claim 1, wherein the non-aqueous solvent is selected from the group consisting of propylene glycol, ethanol, citric acid, benzyl alcohol, triacetin, limonene and combinations thereof. 9. The method according to claim 8, wherein the non-aqueous solvent is a 60:40 combination of propylene glycol and ethanol. 10. The method according to claim 8, wherein the non-aqueous solvent is a 90:10 combination of ethanol and citric acid. 11. The method according to claim 1, wherein the weight ratio of water-insoluble solids to surfactant is about 2.5:1. 12. The method according to claim 1 further comprising the step of adding a co-solvent to said stable, clear beverage concentrate. 13. The method according to claim 12, wherein the co-solvent is selected from the group consisting of propylene glycol, ethanol, citric acid, benzyl alcohol, triacetin, limonene and combinations thereof. 14. The method according to claim 1 further comprising the step of adding an additional ingredient to said stable, clear beverage concentrate. 15. The method according to claim 14, wherein the additional ingredient is a flavor component. 16. A method of forming a stable beverage syrup, said stable beverage syrup containing water-insoluble solids, comprising the steps of: (a) dissolving said water-insoluble solids in a non-aqueous solvent to form a solution; and adding a surfactant to said solution to form a stable, clear concentrate, wherein the weight ratio of said water-insoluble solids to said surfactant ranges from about 1.5:1 to about 5:1 and said stable, clear concentrate is not a microemulsion; and (b) adding an aliquot of said concentrate to a beverage syrup to form said stable beverage syrup. 17. The method according to claim 16, wherein the water-insoluble solids are selected from the group consisting of flavor compounds, taste modifiers, nutrients, colors and combinations thereof. 18. The method according to claim 17, wherein the water-insoluble solids consist of at least one flavor compound which imparts a physiological sensation of "cooling". 19. The method according to claim 18, wherein the at least one flavor compound is selected from the group consisting of 2-isopropyl-N,2,3trimethylbutyramide, N-ethyl-p-menthane-3-carboxamide, menthone glycerol ketal, menthyl lactate, (-)-menthoxypropane-1,2-diol, (-)-isopulegol, 4-methyl-3-(1pyrrolidinyl)-2{5H}-furanone and combinations thereof. 20. The method according to claim 16, wherein the surfactant is selected from the group consisting of sorbitan monolaurate, sorbitan monopalmitate, sorbitan monostearate, sorbitan monooleate, polyoxyethylene (20) sorbitan monolaurate, polyoxyethylene (20) monopalmitate, polyoxyethylene (20) monostearate, polyoxyethylene (20) tri-stearate, polyoxyethylene (20) monooleate, sucrose monomyristate, sucrose pahnitate/stearate, sucrose stearate, vitamin E, dioctylsulfosuccinate sodium salt, monoglyceride monooleate, monoglyceride monolaurate, monoglyceride monopalmitate, lecithin, diglyceride mixtures, citric acid esters of monoglycerides, acetic acid esters of monoglycerides, lactic acid esters of monoglycerides, diacetyl tartaric esters of monoglycerides, polyglycerol esters of fatty acids, cyclodextrins, propylene glycol esters of fatty acids, stearoyl lactylates, C8-18 free fatty acids and combinations thereof. 21. The method according to claim 20, wherein the surfactant is a polyglycerol ester of fatty acid selected from the group consisting of decaglycerol monocaprylate/caprate, triglycerol monooleate, decaglycerol monostearate, decaglycerol dipalmitate, decaglycerol monooleate, decaglycerol tetraoleate, hexaglycerol dioleate and combinations thereof. 22. The method according to claim 20, wherein the surfactant is a propylene glycolester of fatty acid selected from the group consisting of dicaprate esters, mono and dicarprylate ester blends, diesters of caprylate and capric acids, and combinations thereof. 23. The method according to claim 16, wherein the non-aqueous solvent is selected from the group consisting of propylene glycol, ethanol, citric acid, benzyl alcohol, triacetin, limonene and combinations thereof. 24. The method according to claim 23, wherein the non-aqueous solvent is a 60:40 combination of propylene glycol and ethanol. 25. The method according to claim 23, wherein the non-aqueous solvent is a 90:10 combination of ethanol and citric acid. 26. The method according to claim 16, wherein the weight ratio of water-insoluble solids to surfactant is about 2.5:1. 27. The method according to claim 16 further comprising the step of adding a co-solvent to said stable, clear beverage concentrate. 28. The method according to claim 27, wherein the co-solvent is selected from the group consisting of propylene glycol, ethanol, citric acid, benzyl alcohol, triaeetin, limonene and combinations thereof. 29. The method according to claim 16 further comprising the step of adding an additional ingredient to said stable, clear beverage concentrate. 30. The method according to claim 29, wherein the additional ingredient is a flavor component. 31. The method according to claim 16, wherein the beverage syrup comprises preservative, sweetener, pH adjusters, flavor and water. 32. The method according to claim 31, wherein the beverage syrup comprises lemon/lime flavor. 33. The method according to claim 16, wherein an aliquot sufficient for a 0.5 or 1 gallon per unit configuration is added to the beverage syrup. 34. A method of forming a stable, clear beverage, said stable, clear beverage containing water-insoluble solids, comprising the steps of: (a) dissolving said water-insoluble solids in a non-aqueous solvent to form a solution; and adding a surfactant to said solution to form a stable, clear concentrate, wherein the weight ratio of said water-insoluble solids to said surfactant ranges from about 1.5:1 to about 5:1 and said stable, clear concentrate is not a microemulsion; (b) adding an aliquot of said stable, clear concentrate to a beverage syrup to form a stable beverage syrup; and (c) diluting said stable beverage syrup to form said stable, clear beverage. 35. The method according to claim 34, wherein the water-insoluble solids are selected from the group consisting of flavor compounds, taste modifiers, nutrients, colors and combinations thereof. 36. The method according to claim 35, wherein the water-insoluble solids consist of at least one flavor compound which imparts a physiological sensation of "cooling". 37. The method according to claim 36, wherein the at least one flavor compound is selected from the group consisting of 2-isopropyl-N,2,3-trimethylbutyramide, N-ethyl-p-menthane-3-carboxamide, menthone glycerol ketal, menthyl lactate, (-)-menthoxypropane-1,2-diol, (-)-isopulegol, 4-methyl-3-(1-pyrrolidinyl)-2{5H}-furanone and combinations thereof. 38. The method according to claim 34, wherein the surfactant is selected from the group consisting of sorbitan monolaurate, sorbitan monopalmitate, sorbitan monostearate, sorbitan monooleate, polyoxyethylene (20) sorbitan monolaurate, polyoxyethylene (20) monopalmitate, polyoxyethylene (20) monostearate, polyoxyethylene (20) tri-stearate, polyoxyethylene (20) monooleate, sucrose monomyristate, sucrose palmitate/stearate, sucrose stearate, vitamin E, dioctylsulfosuccinate sodium salt, monoglyceride monooleate, monoglyceride monolaurate, monoglyceride monopalmitate, lecithin, diglyceride mixtures, citric acid esters of monoglycerides, acetic acid esters of monoglycerides, lactic acid esters of monoglycerides, diacetyl tartaric esters of monoglycerides, polyglycerol esters of fatty acids, cyclodextrins, propylene glycol esters of fatty acids, stearoyl laetylates, C8-18 free fatty acids and combinations thereof. 39. The method according to claim 38, wherein the surfactant is a polyglycerol ester of fatty acid selected from the group consisting of decaglycerol monocaprylate/caprate, triglycerol monooleate, decaglycerol monostearate, decaglycerol dipalmitate, decaglycerol monooleate, decaglycerol tetraoleate, hexaglycerol dioleate and combinations thereof. 40. The method according to claim 38, wherein the surfactant is a propylene glycol ester of fatty acid selected from the group consisting of dicaprate esters, mono and dicarprylate ester blends, diesters of caprylate and capric acids, and combinations thereof. 41. The method according to claim 34, wherein the non-aqueous solvent is selected from the group consisting of propylene glycol, ethanol, citric acid, benzyl alcohol, triacetin, limonene and combinations thereof. 42. The method according to claim 41, wherein the non-aqueous solvent is a 60:40 combination of propylene glycol and ethanol. 43. The method according to claim 41, wherein the non-aqueous solvent is a 90:10 combination of ethanol and citric acid. 44. The method according to claim 34 wherein the weight ratio of water-insoluble solids to surfactant is about 2.5:1. 45. The method according to claim 34 further comprising the step of adding a co-solvent to said stable, clear concentrate. 46. The method according to claim 45, wherein the co-solvent is selected from the group consisting of propylene glycol, ethanol, citric acid, benzyl alcohol, triacetin, limonene and combinations thereof. 47. The method according to claim 34 further comprising the step of adding an additional ingredient to said stable, clear beverage concentrate. 48. The method according to claim 47, wherein the additional ingredient is a flavor component. 49. The method according to claim 34, wherein the beverage syrup comprises preservative, sweetener, pH adjusters, flavor and water. 50. The method according to claim 49, wherein the beverage syrup comprises lemon/lime flavor. 51. The method according to claim 34, wherein an aliquot sufficient for a 0.5 or 1 gallon per unit configuration is added to the beverage syrup. 52. The method according to claim 34, wherein dilution is accomplished using carbonated water, noncarbonated water or a mixture thereof. 53. The method according to claim 34, wherein dilution is accomplished in a 1+5 throw. 54. A method of forming a stable beverage concentrate, said stable beverage concentrate containing water-insoluble solids, comprising the step of: (a) dissolving said water-insoluble solids in a non-aqueous solvent to form a solution; and adding a surfactant to said solution to form said stable beverage concentrate, wherein the weight ratio of said water-insoluble solids to said surfactant ranges from about 1.5:1 to about 5:1 and said stable beverage concentrate is not a microemulsion. 55. A method of forming a stable beverage, said stable beverage containing water-insoluble solids, comprising the steps of: (a) dissolving said water-insoluble solids in a non-aqueous solvent to form a solution; and adding a surfactant to said solution to form a stable beverage concentrate, wherein the weight ratio of said water-insoluble solids to said surfactant ranges from about 1.5:1 to about 5:1 and said stable beverage concentrate is not a microemulsion; (b) adding an aliquot of said stable beverage concentrate to a beverage syrup; and (c) diluting said beverage syrup to form said stable beverage.