FR2731588A1 - COMPOSITION FOR THE STABILIZATION OF ACID BEVERAGES - Google Patents

Abstract

The subject of the invention is a composition for stabilizing a non-dairy drink, in particular a drink based on fruits and / or vegetables comprising insoluble elements, said composition comprising a combination of a pectin and an alginate in which the ratio of the amount of methylated galacturonic acid (AGM) units of pectin to the amount of guluronic acid units of alginate (G) is between 0.30 and 0.70. The invention also relates to a process for preparing such a stabilized drink.

Description

 The invention relates to a composition for stabilizing a non-dairy drink, in particular a drink based on fruits and / or vegetables, comprising insoluble elements, as well as a process for preparing such a stabilized drink.

 The problem encountered with drinks comprising insoluble elements such as pulps, essential oils, etc. is the tendency for separation (sedimentation or creaming) of the insoluble elements.

To solve this problem and keep the insoluble elements in suspension, it has been proposed in the case of fruity drinks of the "squash" type (having a very high content of solid elements) to increase the viscosity of the drink by adding components such as, for example pectin, gums or alginates (S. Ranganna and B. Raghuramaiah, Indian Food Packer,
March, April 1970, p. 14-21).

Furthermore, K. Toft et al have described in the context of a study carried out on light jam, the synergistic action of forming thermoreversible gels of mixtures of alginates and pectins with a high content of methoxy groups (American Chemical
Society, 1986, p. 10 and following; and K. Toft, Prog. Fd. Nutr.

Sci., Vol. 6, pp. 89-96, 1982).

 It has now been discovered that the combination of alginate and pectin makes it possible to obtain drinks comprising insoluble elements having excellent stability over time and very low viscosity.

 By "stability" within the meaning of the present invention means the maintenance in suspension of the insoluble elements and the homogeneity of the suspension initially formed.

 Beverages containing insoluble elements are in accordance with the present invention any drink of non-dairy origin, flat or carbonated, sweetened or not, salty or not, alcoholic or not, to be consumed as it is or which can be diluted.

 These drinks generally have a dry extract of between 1 and 70% by weight, a pH of between 2.5 and 4, an alcohol content of between 0 and 45% by volume, and a salt (NaCl) content of between 0 and 3% by weight.

dans laquelle R = OH et OCH3 (pectines) et OH, OCH3, NH2, (pectines amidées).Pectin is a linear macromolecule of partially methylated polyanhydrogalacturonic acid, shown schematically by the following formula

in which R = OH and OCH3 (pectins) and OH, OCH3, NH2, (amidated pectins).

 The degree of esterification of a pectin is variable and ranges between 25 and 50% for a weakly methylated pectin (LM) and greater than 50% for a highly methylated pectin (HM).

 The degree of amidation is most often less than 25%, this rate constituting the upper limit authorized for pectins intended for food products.

Alginates are natural polysaccharides, the basic units of which are formed by partially salified B-1,4-D-mannuronic acid and α-1,4-Lguluronic acid, as shown below.

pll.dD-murnunnutt 1,1rgaIuronac
The subject of the invention is the use of a combination of alginate and pectin to stabilize a non-dairy drink, in particular based on fruits and / or vegetables, comprising insoluble elements in suspension.

 It has been observed that a synergistic effect on the capacity for forming a three-dimensional network of very low viscosity but sufficiently resistant to keep the insoluble elements in suspension was achieved when the ratio of the amount of methylated galacturonic acid (AGM) units ) from pectin to the amount of guluronic acid units (G) of the alginate was between 0.30 and 0.70, especially 0.40 and 0.60.

 The particular compositions presenting this ratio are new and constitute another subject of the invention.

 All alginates can be used; however alginates having a quantity ratio of mannuronic acid units / quantity of guluronic acid units less than 1 are preferred.

 Advantageously, the alginate is a sodium alginate.

 All the HM and LM pectins (amidated or not) can be used; however, pectins with a high degree of esterification (HM pectins) are preferred.

 According to a first aspect of the invention, the composition described above is in powder form and substantially free of free calcium ions and optionally comprises a calcium complexing agent.

 According to a second aspect of the invention, the composition described above is in the form of an aqueous solution, substantially free of free calcium ions and optionally comprises a calcium complexing agent.

 The invention further relates to a process for preparing a non-dairy drink, in particular based on fruits and / or vegetables, comprising insoluble elements, characterized in that a solution previously prepared by solubilization in aqueous medium of pectin and alginate, preferably sodium substantially in the absence of free calcium ions and said medium is acidified to pH below 4.

 The total amount of alginate and pectin added is advantageously between 0.01% and 0.07% by dry weight relative to the total weight of the drink obtained in the end, an optimal ratio with pectins of high degree of esterification and alginates rich in guluronic acids located around 0.04%, by dry weight relative to the weight of the final drink.

 According to the invention, it is essential that during the preparation of the final drink, the pectin / alginate mixture, is dissolved in an aqueous medium in the absence, or at least in the presence of quantities which do not exceed the trace amount , free Ca ++ ions.

 When the aqueous medium contains free ions, it is possible to add either to the alginate / pectin solution, or to the fruit-based drink before the addition of the alginate / pectin mixture, or to both, a calcium complexing agent in compatible acid medium. with a food composition, for example sodium metapolyphosphate. The presence of the calcium complexing agent is generally conditioned by the manufacturer of the drink.

Once the drink has stabilized, it is irrelevant to add calcium ions thereafter. Thus, for example, when the final drink is a concentrated drink intended to be diluted for its consumption, it is immaterial whether it is diluted with hard water (rich in calcium).

 It is also important to acidify the medium after dissolution of the alginate / pectin mixture, preferably at a pH between 2.5 and 4, an optimum pH being 3.1.

 Some examples of embodiments of drinks according to the invention will be described below.

Kzle1
Flat drink with orange pulp.

Formula: - Unipectin RS (1) = 0.17g - Satialgine SG 300 (2> = 0.27g - Deionized water = 100.00g - Orange flavor LC 20062 {3> = 30.0Og - Sodium metapolyphosphate (MERCK) = 1, OOg - Sucrose = 90.00g - Citric acid = 3.40g - City water (30 TH) qs lOO0.00g (1) Pectin with AGM content = 59%, 150C SAG marketed by SBI (Systems Bio Industries).

(2) Sodium alginate: M / G: 0.5 sold by SBI.

(3) Flavor sold by SBI, pH = 3.3; Brix = 630;
Quantity of pulp = 4% (w / w).

solution a
The pectin / alginate mixture was dispersed in deionized water at 800C and kept at this temperature with stirring for 10 minutes.

Solution b
Metapolyphosphate, sucrose, orange flavor and citric acid were added with stirring in tap water (30 TH) and this mixture was pasteurized at 90 ° C for 5 minutes.

 Solution a) was then added to solution b) during pasteurization and the final mixture was conditioned.

Characteristics of the final drink pH = 3.1
Brix = 10.60
Viscosity = 4.7 mPa.s
The drink is 100% stable after 50 days of storage at room temperature while a control drink (same formula without pectin / alginate) has a very clear decantation of the pulp after 24 hours.

Example 2:
"Light" flat drink with orange pulp.

Formula :
Unipectin Rus (1) = 0.17g
Satialgine SG 300 (2) = 0.27g
Deionized water - lOOg
City water = qs l000g
Orange flavor (3) = 30.00g
Sodium metapolyphosphate = l, O0g
Citric acid = 3.40g
Aspartame 200 = 0.115g
Acesulfame K = O, ll5g
The final drink was prepared in the same manner as in Example 1 except that the sucrose was replaced by aspartame 2000 and acesulfame K.

Characteristics of the final drink
Ph = 3.1
Brix = 2.3
Viscosity = (LOW SHEAR 30) = 4.6 mPa.s
The drink is 100% stable after 50 days.

Example 3:
Soft drink with orange pulp.

Formula :
Unipectin RS (1) = O, 20g
Satialgine SG 300 (2) = 0.30g
Deionized water = l0O, 00g
Sparkling water (4) = qs 1000g
Orange flavor (3) = 30.00g Sodium metapolyphosphate - 1.00g
Citric acid = 20.00g
Sucrose = go, oog (4) Sparkling mineral water (ST YORRE)
Calcium content = 0.078g / l
Bicarbonate content = 4.263g / 1
Solution a:
The pectin and alginate were dispersed in deionized water at 80 ° C and stirred for 10 minutes then cooled to room temperature.

Solution b:
The sucrose, flavor and metapolyphosphate were dispersed in carbonated water at 20 ° C.

 A) was added in b) when cold, then citric acid was added and the final drink was conditioned.

Characteristics of the final drink pH = 3.1
Brix = 12.8
The drink is 100% stable.

Example 4:
Alcoholic drink with orange pulp (20% volume).

Formula
Unipectin RS (1) = 0.20g
Satialgine SG 300 (2) = 0.30g
Deionized water = 100, OOg
Sparkling water (4) = qs 1000g
Orange flavor (3) = 30.0Og Sodium metapolyphosphate = 1, OOg
Citric acid = 3.40g
Sucrose = 90.00g
90% alcohol (ethanol volume) = 22.20g
Solution a
The pectin and alginate were dispersed in distilled water at 80 ° C. with stirring and kept at this temperature for 10 min., Then cooled to room temperature.

Solution b:
The metapolyphosphate, orange flavor, sugar and alcohol were dispersed in cold water and stirred until completely dissolved.

 A) is added to b) with stirring, then citric acid and the final drink is conditioned.

Characteristics of the final drink pH = 3.1
Brix = 11.3 alcohol = 20% volume
The drink is 100% stable after 50 days.

Example 5
Concentrated drink (60 Brix) to be diluted (type
Squash).

Formula:
Unipectin RS (1) = 0.10g
Satialgine SG 300 (2) = 0.12g
Deionized water = l00.00g
City water TH30 - qsp 1000g
Orange flavor (3) = 160.00g Sodium metapolyphosphate - 1.00g
Citric acid = 7.50g
Sucrose = 490.00g
90% alcohol (ethanol volume) = 22.20g
Solution a:
The pectin and the alginate maintained for 10 minutes were dispersed in distilled water at 80 ° C., the mixture being kept at this temperature, then cooled to room temperature.

Solution b:
The metapolyphosphate, orange flavor and sugar were dispersed in cold water and stirred until completely dissolved.

 A) was added to b) with stirring, then citric acid was added and the final drink was conditioned.

Characteristics of the final drink pH = 2.9
Brix = 60C
The drink is 100% stable after 50 days.

Example 6
Salty drink made from vegetable juice.

Formula:
Unipectin RS (1) = 0.17g
Satialgine SG 300 (2) = 0.27g
Deionized water = 100.00g
City water - qs l000g
Double tomato puree (28%) = 360.00g Sodium metapolyphosphate = 1.00g
Citric acid = 15.00g
Sodium chloride = 6.00g
Solution a:
The pectin and alginate were dispersed in deionized water at 80 ° C., the mixture was kept at this temperature for 10 minutes, then cooled to room temperature.

Solution b:
Metapolyphosphate, tomato puree was dispersed in cold water and stirred until completely dissolved.

 A) was added to b) with stirring, then citric acid and sodium chloride were added and the final drink was conditioned.

Characteristics of the final drink pH = 3.2
Brix = 13
The drink is 100% stable after 50 days.

Claims (9)

 1. Composition for stabilizing a non-dairy drink, in particular a drink based on fruits and / or vegetables comprising insoluble elements, said composition comprising a combination of a pectin and an alginate in which the ratio of the amount of units d the methylated galacturonic acid (AGM) of pectin with the amount of guluronic acid units of the alginate (G) is between 0.30 and 0.70.  2. Composition according to claim 1, characterized in that the AGM / G ratio is between 0.40 and 0.60.  3. Composition according to claim 1 or claim 2, in powder form, said composition being substantially free of free calcium ions.  4. Composition according to any one of the preceding claims, characterized in that it is in the form of an aqueous solution, substantially free of free calcium ions.  5. Composition according to any one of claims 1 to 4, in which the alginate is a sodium alginate.  6. Composition according to any one of the preceding claims, characterized in that it comprises a calcium complexing agent.  7. Use of a mixture of alginate, preferably sodium and pectin, for the stabilization of a non-dairy drink, in particular based on fruits and / or vegetables, comprising insoluble elements in suspension, characterized in that the ratio of the amount of methylated pectin galacturonic acid (AGM) to the amount of guluronic acid of the alginate is between 0.30 and 0.70.  8. Method for preparing a non-dairy drink, in particular based on fruits and / or vegetables, comprising insoluble elements, characterized in that a solution previously prepared by solubilization in an aqueous medium of pectin is added to said drink and alginate, preferably sodium alginate substantially in the absence of free calcium ions, in which the ratio of the amount of methylated pectin galacturonic acid (AGM) to the amount of guluronic acid l alginate is between 0.30 and 0.70, and in that said medium is acidified to a pH below 4.  9. Method according to claim 8, characterized in that the total amount of alginate and pectin added to the drink is between 0.01% and 0.07% by dry weight relative to the total weight of the final drink.