Preparation of noncarbonated beverage products having...

A - Human Necessities – 23 – L

Patent

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A23L 2/44 (2006.01) A23F 3/30 (2006.01) A23L 2/02 (2006.01) A23L 2/52 (2006.01) A23L 3/3553 (2006.01)

Patent

CA 2210309

Disclosed are noncarbonated beverage products with improved microbial stability, and processes for preparing them. The noncarbonated beverage products have a pH of between 2.5 and 4.5 and comprise from about 300 ppm to about 3000 ppm of a polyphosphate having an average chain length ranging from about 17 to about 60; from about 100 ppm to about 1000 ppm of a preservative selected from the group consisting of sorbic acid, benzoic acid, alkali metal salts thereof and mixtures thereof; from about 0.1 % to about 40 % by weight of fruit juice; and from about 80 % to about 99 % by weigth of added water, wherein the added water contains from 61 ppm to about 220 ppm of hardness. These noncarbonated beverage products can be stored at ambient temperatures for at least about 28 days without substantial microbial proliferation therein after exposure to beverage spoilage organisms.

L'invention porte sur des boissons non carbonées présentant une stabilité microbienne améliorée et sur leur procédé de préparation. Lesdites boissons ont un pH compris entre 2,5 et 4,5 et contiennent d'environ 300 à environ 3000 ppm d'un polyphosphate d'une longueur de chaîne comprise entre environ 17 et environ 60 et d'environ 100 ppm à environ 1000 ppm d'un agent conservateur choisi parmi l'acide sorbique, l'acide benzoïque, leurs sels d'un métal alcalin ou leur mélange; d'environ 0,1 % à environ 40 % en poids de jus de fruits; et de 80 % 99 % en poids d'une eau contenant entre 61 ppm et 220 ppm de dureté. Ces boissons peuvent être entreposées pendant au moins 28 jours sans qu'on constate de prolifération microbienne sensible après qu'elles aient été exposées à des micro-organismes susceptibles de les altérer.

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