Method of improving microbiological stability in a still water-based beverage and microbiologically shelf-stable still water-based beverages
View Patent ↗The present invention relates to a method of improving microbiological stability in a still water-based beverage with respect to undesirable growth of microbiological spoilage such as yeast and/or mould growth during their preparation and/or storage.
1. A method of improving microbiological stability in a still water-based acidic beverage comprising carbonating the beverage wherein the carbon dioxide concentration in the resulting still water-based beverage is from 500 mg/L to 1000 mg/L, the still water-based acidic beverage has a pH from 2 to 4.
2. The method according to claim 1 wherein the carbon dioxide concentration in the resulting still water-based acidic beverage is from 750 mg/L to 1000 mg/L.
3. The method according to claim 1 , wherein the step of carbonating comprises the steps of:
using a dosing unit to transfer the liquid carbon dioxide from a tank to a dosing valve; and
opening the dosing valve to transfer the carbon dioxide in solid form into a bottle.
4. The method according to claim 1 , comprising the step of adding at least one preservative.
5. The method according to claim 4 , wherein the total concentration of the preservative in the still water-based acidic beverage is below 1000 mg/L.
6. The method according to claim 4 , wherein the total concentration of the preservative in the still water-based acidic beverage is below 400 mg/L.
7. The method according to claim 4 , wherein the preservative is selected from the group consisting of sulphur dioxide, sorbic acid and its salts, benzoic acid and its salts, cinnamic acid and its salt, vanillin, dimethyl dicarbonate, and mixtures thereof.
8. The method according to claim 1 , comprising packaging the beverage into a container selected from the group consisting of glass bottles, plastic bottles, cartons, cans and kegs.
9. A microbiologically shelf-stable still water-based acidic beverage comprising:
60% to 99% of water;
0% to 25% of fruit juices;
0 to 2 g/L of plant extracts;
1000 mg/L of carbon dioxide;
0.5 g/L to 4 g/L of at least one acid;
100 mg/L to 400 mg/L of at least one preservative; and
at least one ingredient selected from the group consisting of flavouring agents, food coloring agents, natural or artificial sweeteners, salts, vitamins and emulsifiers,
the microbiologically shelf-stable still water-based acidic beverage has a pH from 2 to 4.
10. The microbiologically shelf-stable still water-based acidic beverage according to claim 9 , wherein the preservative is selected from the group consisting of sorbic acid and its salts, benzoic acid and its salts, cinnamic acid and its salts, vanillin, dimethyl dicarbonate, and mixtures thereof.
11. The microbiologically shelf-stable still water-based acidic beverage according to claim 9 , wherein the beverage is in plastic bottles.
12. A microbiologically shelf-stable still water-based acidic beverage comprising:
60% to 99% of water;
0% to 25% of fruit juices;
0 to 2 g/L of plant extracts;
1000 mg/L of carbon dioxide;
0.5 g/L to 4 g/L of at least one acid;
350 mg/L of at least one preservative; and
at least one ingredient selected from the group consisting of flavouring agents, food coloring agents, natural or artificial sweeteners, salts, vitamins and emulsifiers,
the microbiologically shelf-stable still water-based acidic beverage has a pH from 2 to 4.
13. The microbiologically shelf-stable still water-based acidic beverage according to claim 12 , wherein the preservative is selected from the group consisting of sorbic acid and its salts, benzoic acid and its salts, cinnamic acid and its salts, vanillin, dimethyl dicarbonate, and mixtures thereof.
14. The microbiologically shelf-stable still water-based acidic beverage according to claim 12 , wherein the beverage is in plastic bottles.