WO2009133392A1

WO2009133392A1 - Foam control

Info

Publication number: WO2009133392A1
Application number: PCT/GB2009/050428
Authority: WO
Inventors: Roy Kenneth Taylor
Original assignee: Stephenson Group Ltd
Current assignee: Stephenson Group Ltd
Priority date: 2008-05-01
Filing date: 2009-04-28
Publication date: 2009-11-05
Anticipated expiration: 2010-11-01
Also published as: GB0807902D0

Abstract

Addition of a sorbitan fatty acid ester to an acidulated alcoholic carbonated beverage alleviates problems of excessive and/or persistent foaming or rapid lossof carbon dioxide.

Description

FOAM CONTROL

The present invention relates to improvements in or relating to alcoholic carbonated beverages. In particular the present invention relates to the combating of foaming and/or control of carbon dioxide in alcoholic carbonated beverages, during filling of beverages and/or during dispensing.

By "foaming" herein we include the formation of an excessive and/or persistent foam head during filling or dispensing; and the spurting or gushing which may occur when a beverage container is opened.

By "filling" herein we mean filling of containers during manufacture, and thus include canning or bottling.

By "dispensing" or "pouring" herein we mean pouring of a beverage direct from a can or bottle (for example by a person in the home, or by a member of serving staff, for example a steward on an airline, or a bartender) , as well as delivering from a mixer unit at home or a multimixer unit in a bar or restaurant.

Excessive foaming is a problem that has beset the food and drink industry for many years, and it is described at some length in NOSB TAP Review Compiled by OMRI on Glycerol Monooleate Processing (Sept 25, 2001) .

According to the "NOSB Review", and the many documents it references, mechanical and physical means including heating, centrifuging, spraying and ultrasound have been proposed to combat foaming problems. Chemical foam control agents have also been proposed or employed (Kouloheris, A. P., Encyclopaedia of Food Technology (1974) 427-432; Zotto, A. A., Food Additives User's Handbook (1991) 236-241; Combs, C, Encyclopaedia of Food Science and Technology (2000) 844-846) . Foam control agents disclosed therein include naturally occurring fats and oils, although reference is made to their effectiveness as foam control agents as being limited, due to their poor dispersability in oil/water emulsions. Other foam control agents disclosed in such references are glycerin, lecithin, silicon dioxide, silicones and glycerol monooleate. Use of glycerol monooleate is also discussed in the "NOSB Review".

The effectiveness of chemical foam control agents is said in the "NOSB Review" to depend on: a) the chemical nature and foaming tendency of the foam-forming food or drink; b) the solubility and concentration of the foam control agents; c) the presence of electrolytes, colloids or other surface-active agents; d) temperature, pH and viscosity; e) processing equipment; and f) the end use of the food or drink .

The many references within the "NOSB Review" represent a vast body of research on foam control and confirm that foam control is a significant issue in the food and drink industry.

As is well known, problems with foaming and/or spurting are particularly marked in carbonated soft drinks.

Problems with carbonated beverages may occur: a) when a carbonated beverage undergoes manufacture, including filling, when substantial agitation is often unavoidable (US 2003/0144365 Al, EP 1504678A and "NOSB Review"; b) when a can or bottle containing a carbonated beverage spurts or gushes on being opened, perhaps having been agitated prior to dispensing, as occurs with cans or bottles dispensed by vending machines or shaken by being carried (US 5,378,484 US 5,820, 905) ; c) when simply pouring a carbonated beverage from a bottle or can into a glass or cup (US 5,316,779) .

Minimising foaming during filling is especially important given its bottlenecking effect during plant operations and its consequent impact on cost, time and throughput volumes: "Containment and inhibition of foam is necessary in food processing for efficient operation of production equipment" ("NOSB Review") .

EP 1 504 678A concerns the use of a chemical agent to reduce foaming in a carbonated beverage. It suggests that there is a particular foaming problem with carbonated beverages containing aspartame [APM] as a sweetener. It further states:

As the means for solving the foam formation during the beverage production process and the like, a silicone- based anti-foaming agent or an emulsifier-based anti- foaming agent such as sugar ester or the like, has heretofore been commonly used. However, it is the current situation that a satisfactory solution has not been yet devised which can satisfy both the aspect of sensory requirement and that of effect sustainability . Further, silicone-based anti-foaming agents carry a bad image with respect to safety. Furthermore, it has been confirmed by the present inventors that these commonly used anti-foaming agents are not so effective for removing (eliminating) the foam attributable to APM.

The object of the invention of EP 1 504 678 A is to solve the over-foaming problems which arise in carbonated beverages containing aspartame. An emulsifier is proposed as the foam control agent, with an HLB value of 1 to 14 and, preferably, a molecular weight of 50-300. Preferred emulsifiers are glycerine fatty acid esters, particularly glycerine monofatty acid ester and diglycerine monofatty acid ester.

US 5,316,779 discusses specifically the problem of pouring carbonated soft drinks which form a foam head which is large, and slow to collapse. It comments that carbonated beverages containing the artificial sweetener aspartame produce the most foaming, and the most persistent foam; but that root beer, with or without aspartame, is also persistent in foaming. It discloses the practical problems of serving carbonated beverages quickly, for example on airlines, at movies, at sporting events, in fast food chains and in restaurants and convenience stores. A solution described in US 5,316,779 is to provide a disposable container coated on its inside (for example on the bottom and side walls of a cup) with an antifoaming agent. Suitable antifoaming agents are said to be commercially available food grade dimethyl polysiloxane antifoams, for example "Dow-Corning Antifoam 1500" and "Union Carbide SAG 710".

US 5,568,973 describes an anti-foaming agent deposited on a stirring or straw element to be placed in a beverage receptacle. The anti-foaming agent speeds up the pouring process and is said to be useful in high volume environments, such airliners, convenience stores, and college bars. The preferred anti-foaming agent is a food grade silicone emulsion.

US 5,820,905 focuses on the problem of "blow-off and splash of canned drinks" and describes a polyglycerol fatty acid ester as an antifoaming agent. A dispersing agent may be employed, having an HLB of at least 5. Examples include polyglycerol fatty acid esters, sucrose fatty esters, polypropylene glycol fatty acid esters, sorbitan fatty acid esters, organic monoglycerides, polysorbates, lactic acid ester derivatives, and the like. The drinks are non-carbonated drinks, which may still suffer from such problems, due to their being packaged with a positive pressure in the headspace of the cans.

In relation to the present invention polysorbates are of interest. In US 5,820,905 the disclosure of such compounds is only as dispersing agents, not as anti- foaming agents.

US 5,378,484 primarily describes the problem of spurting of the contents of a can containing a low acidity non- carbonated beverage on opening. It suggests the use of a sucrose fatty acid ester wherein the constituting fatty acid is at least one of a saturated fatty acid having from 12 to 22 carbon atoms and an unsaturated fatty acid having from 12 to 22 carbon atoms, and the average substitution degree from 4 to 7, as a foam control agent. Sucrose fatty acid esters are preferred examples. Furthermore the beverage may contain a hydrophilic emulsifying agent for further increasing the dispersability of the anti-foaming agent in water at a low temperature. As the foregoing hydrophilic emulsifying agent, an emulsifying agent having an ability for emulsifying the sucrose fatty acid ester in water as the effective component of the anti-foaming agent and having an HLB value of at least 10 is preferred. Practical examples of the hydrophilic emulsifying agent include a polyglycerol fatty acid ester, a sorbitan fatty acid ester, a polyoxyethylenesorbitan fatty acid ester, and a sucrose fatty acid ester. Moreover depending on a demand and purpose, the beverage of the present invention may properly contain other additives, for example lecithin, a glycerol fatty acid ester, a polyglycerol fatty acid ester, a sorbitan fatty acid ester, a propylene glycol fatty acid ester, an edible oil, and a dimethylsilicone oil. No anti-foaming action is suggested for polyoxyethylene fatty acid esters described in this patent. Certain compounds are presented as comparative examples, and are shown not to be effective in their antifoaming tests. They include SPAN 65 (which is sorbitan stearic acid ester) , glycerol oleic acid ester and a lesser-substituted grade of sucrose oleic acid ester .

JP 2-27967 (Showa 63-176296) describes preventing spurting on opening a drinks can, in particular containing a low acidity drink such as coffee, cocoa or black tea, by use of a foam control agent, which may be a glycerine fatty acid ester, a sorbitan fatty acid ester or a propylene glycol fatty acid ester.

JP 54-126188 (Showa 53-31122) describes an attempt to solve the problem of a carbonated beverage spurting or gushing from a bottle, on opening. The solution proposed is to provide a surface active agent within the bottle material. The surface active agent may suitably be a glycerine fatty acid ester, a sorbitan fatty acid ester, a propylene glycol fatty acid ester, a crotonamide, a polyoxyethylene glycerine fatty acid ester, a polyoxyethylene sorbitan fatty acid ester or a polyglyceryl fatty acid ester.

It will be apparent that very substantial efforts have been made to counter the problems documented in the prior art, of inefficiency in filling, and undesirable effects on dispensing, such as spurting or gushing on opening a bottle or can, and excessive or persistent foaming in a glass or cup.

The commonly-observed problems of foaming when opening cans and bottles and pouring the carbonated beverages suggest that the problem persists, particularly in aspartame-containing carbonated "diet" or "lite" beverages. As documented in some of the prior art documents mentioned above there is a particular difficulty in achieving foam control in aspartame-containing carbonated beverages.

Furthermore, such problems of foaming are particularly acute in the case of alcohol-containing carbonated beverages. Albeit the surface properties of such beverages are likely to encourage foaming, it is also thought that the presence of alcohol increases the rate of evolution of dissolved carbon dioxide upon agitation.

A further problem associated with excessive foaming is excessive loss of carbon dioxide during filling. This is inefficient, not least in consideration of the energy required to produce bottled carbon dioxide; and it is an undesirable release of carbon dioxide into the environment. It would be desirable if this problem could be eased.

A yet further problem is the loss of "fizz" of carbonated beverages, when poured from a container into a drinking vessel. If excessive carbon dioxide is lost from the beverage there may be a marked deterioration in its drinking quality. A related problem is that the beverage left in the container (for example a reclosable bottle) may quickly lose its drinking quality or "fizz". A technical measure which solves or reduces this problem of drinking quality, related to foaming and/or retention of carbon dioxide, could be of high value.

In accordance with a first aspect of the present invention there is provided an acidulated alcoholic carbonated beverage containing a foam control agent and/or carbon dioxide control agent, the control agent comprising a sorbitan fatty acid ester.

The addition of a sorbitan fatty acid ester has a remarkable effect in relation to foam control, when a carbonated beverage is delivered to a vessel, whether the vessel be a can or bottle in a filling plant, or a drinking vessel such as a glass or cup. Foaming is significantly reduced. It appears to be the case with many beverages that excessive foaming is inhibited, and any foam head which is produced is more coarse and collapses more quickly. Consequently there arise the advantages, that less carbon dioxide is lost into the atmosphere during filling (giving economic and environmental benefit) ; and less carbon dioxide escapes from the beverage when it is poured into a drinking vessel (thereby giving better drinking quality) . A further advantage from using a compound of one of the defined classes is that carbon dioxide appears to be retained for longer in the beverage in a container which has been opened. The familiar problem of bottled beverages going "flat" (or "losing their fizz") is thereby ameliorated.

Carbonation may be by addition of carbon dioxide or in some cases by a natural process of fermentation.

The beverage is a carbonated beverage, and by virtue of carbon dioxide (forming carbonic acid in water) the beverage is acidic. However, by the term "acidulated" we mean that it contains an additional acid of the type to be found in a "tangy" beverage. Examples may include phosphoric acid, and food acids (sometimes called "wholesome acids") such as citric acid, maleic acid, fumaric acid and tartaric acid. Fruit, fruit juices and fruit extracts contain food acids; and so beverages containing same are acidulated.

The beverage is alcoholic, typically having 3-9% ABV ethanol. ABV refers to alcohol by volume, as commonly understood by those in the art. Examples include cider, flavoured spirit-based drinks, and so-called "alcopops", which are often carbonated blends of vodka, schnapps or rum, or other spirits, often with fruit flavourings. Alternatively the beverage may be lightly alcoholic, typically having 0.1-3% ABV ethanol. Examples include shandy and certain fermented types of root beer, ginger beer and lemonade.

Preferably the beverage is not a dairy product, for example a milk-based or yoghurt-based beverage. Preferably it does not contain a dairy component, for example milk, cream, yoghurt or ice-cream.

Preferably the beverage is substantially fat-free.

Preferably the beverage is a flavoured water beverage.

Preferably the beverage is clear; that is to say, preferably it is not hazy and/or cloudy and/or turbid and/or opaque. Preferably it does not contain a hydrophobic clouding agent, for example a sterol ester or a stanol ester.

In principle the beverage may contain vitamins, for example one or more of A, B, C, D, E and K group vitamins. Vitamins may be added in addition to vitamins present in other components, such as fruit juice. Water-soluble vitamins B and C are very suitable components of the beverage. Fat soluble vitamins A, D, E and K are less so. Preferably vitamin E or derivatives thereof are not present in the beverage. Preferably vitamins A and K, or derivatives thereof, are not present in the beverage. The beverage may contain a sweetening agent. The sweetening agent may be a natural or synthetic sweetening agent, for example sugar, corn syrup, sugar alcohol (for example sorbitol, xylitol, mannitol, maltitol or isomalt) , or an intense sweetener (for example saccharin, sucralose, neotame, acesulfame potassium or aspartame) .

The beverage may contain one or more intense sweeteners, for example aspartame.

Preferably the sorbitan fatty acid ester (which may include just one compound or a mixture of compounds of the class) is the only agent present in the beverage to achieve foam control and/or control over carbon dioxide release. That is to say, there is no control agent other than a sorbitan fatty acid ester. Preferably no compound intended to promote or boost the activity of the control agent is present.

Preferably the sorbitan fatty acid ester has a molecular weight in the range 200-3000, preferably 300-2500, preferably 400-2000.

Preferably the sorbitan fatty acid ester has an HLB value in the range 2-10, preferably 3-9, more preferably 4-9.

Preferred sorbitan fatty acid esters, and their HLB values, are as follows :-

Sorbitan monooleate (commonly known as SPAN 80) - HLB 4.3. Sorbitan monostearate (commonly known as SPAN 60) HLB 4.7.

Sorbitan monopalmitate (commonly known as SPAN 40) HLB 6.7. Sorbitan monolaurate (commonly known as SPAN 20) - HLB 8.6.

Sorbitan monooleate has been shown to be particularly effective as a control agent, even alone.

A combination of sorbitan monostearate and sorbitan monolaurate has been shown to be particularly effective in combination, as the control agent.

Compounds of this chemical class are widely accepted by regulatory authorities as being non-toxic. They include compounds which are permitted for use in food and beverage products by both the relevant authorities in the US and in the EU.

HLB number is defined in terms of the widely used method of Griffin. In accordance with this method the molecular weight of the hydrophilic part of the respective compound is calculated. To this number is added the molecular weight of the fatty acid residue (e.g. monooleate, dilaurate etc.), this essentially gives an overall molecular weight. The molecular weight of the hydrophilic part is expressed as a percentage of the overall molecular weight, and the resulting percentage value is divided by 5, to yield the HLB value (thus, if the hydrophilic part represents 55% of the total compound weight, the HLB value of the respective compound is 11) . The control agent is preferably present in an amount of at least 0.1 mg/1, preferably at least 0.2 mg/1, preferably at least 0.5 mg/1, preferably at least 1 mg/1, and most preferably at least 2 mg/1.

The control agent is preferably present in an amount of up to 50 mg/1, more preferably up to 30 mg/1, more preferably up to 20 mg/1, most preferably up to 10 mg/1.

Such concentration ranges refer to the total amounts of control agents present, when more than one such compound is present.

Preferably the fatty acid residues of the defined compounds are residues of C6-C33 fatty acids, preferably

C10-C22 fatty acids. The fatty acids may be saturated (for example lauric, stearic) or unsaturated (for example oleic) . Typically the compound may have from one to the saturation number of fatty acid residues (the compound being, for example a monooleate, dioleate, monostearate, distearate, monolaurate or dilaurate; or, in the case of a sorbitan compound, being a trioleate or tristearate, for example) . Preferably the fatty acid residue is monoester, most preferably sorbitan monooleate or sorbitan monolaurate.

It will be appreciated that many of the parameters expressed above for a control agent of the invention are mean values, given that the control agents are distributions of compounds; for example molecular weight, HLB and number of carbon atoms per molecule or residue. Preferably the control agent is added to the beverage, or to a precursor therefor (including a concentrate) as a liquid. The control agent may itself be a liquid at ambient temperature, or it may be liquefiable, for example by heating it in order to melt it, or by dissolving or dispersing it in a liquid carrier.

In accordance with a second aspect of the present invention there is provided a sealed container containing a carbonated beverage of the first aspect. The sealed container is suitably of a pressure-resisting construction, such as a metal can or a deformation- resistant plastics bottle.

In accordance with a third aspect of the present invention there is provided a concentrate for a beverage of the first aspect, the concentrate being mixed in use with water and injected with carbon dioxide, or mixed with carbonated water to produce said beverage substantially at the time of dispensing. The present invention may in this way be utilised in situations such as bars and restaurants, where a carbonated beverage is produced in situ, using what is commonly called post-mix or multimixer apparatus .

In accordance with a fourth aspect of the present invention there is provided a method of making a beverage of the first aspect, comprising adding a said control agent to a base beverage (that is, a beverage lacking only the control agent) or a precursor therefor. The precursor could be a non-carbonated diluted form, or a concentrate, or an ingredient, or an ingredient mix. The method may include the step of sealing the beverage in pressure- resistant containers. It is found that in accordance with the present invention the filling process is much quicker than without the control agent. The amount of foam formed is reduced, and it collapses more quickly. Both phenomena lead to increased filling rates.

Without being bound by theory it is believed that a control agent as used herein makes it more favoured for the carbon dioxide to stay in the beverage solution (or, put another way, less favoured for it to burst out of the beverage solution, as carbon dioxide bubbles) . Thus we believe that less carbon dioxide is available to make foam. We believe this means that less foam forms; and that more carbon dioxide is retained within the beverage, which stays fizzier. In accordance with our view a foam control agent and/or carbon dioxide control agent may be regarded as a carbon dioxide stabiliser, by which we mean an agent which stabilises carbon dioxide in the beverage or promotes the retention of carbon dioxide in the beverage, and such terms may be used in place of "foam control agent and/or carbon dioxide control agent", in this specification.

In accordance with a fifth aspect of the present invention there is provided a method of controlling foaming and/or improving retention of carbon dioxide in an acidulated alcoholic carbonated beverage, the method comprising the inclusion, in the beverage, of a compound as defined above .

In accordance with a sixth aspect of the present invention there is provided the use, for the purpose of controlling foaming and/or improving retention of carbon dioxide in a carbonated beverage, of a compound as defined above.

The invention will be further described, by way of illustration only, with reference to the following examples .

EXAMPLE SET 1

Experiments to assess foaming properties were carried out employing commercially available Span 80, otherwise known as sorbitan monooleate, and Span 20, otherwise known as sorbitan monolaurate, and Span 60, otherwise known as sorbitan monostearate, in four commercial carbonated drinks, identified as follows:

A) Strongbow Sirrus Cider (275ml bottles, 5% ABV) .

B) Archers Schnapps Aqua Peach (275ml, 5% ABV) .

C) Archers Schnapps Aqua Raspberry (275ml, 5% ABV) . D) Smirnoff Black Ice Mixed Vodka Drink (275ml, 5% ABV) .

ABV refers to alcohol by volume, as commonly understood by those in the art.

An aqueous dispersion of Span 80 was added to hot water at approximately 5O⁰C, with mixing, and the mixture was allowed to cool to 2O⁰C, to produce an 0.1% w/w aqueous dispersion. An appropriate quantity of this dispersion was introduced by pipette into full 275 ml bottles of the beverages, the caps having been removed, then replaced tightly. The bottles were inverted 20 times using a smooth action, to obtain a uniform dispersion before allowing to equilibrate for one hour at ambient temperature (2O⁰C) .

A concentrate emulsion was made up containing 0.5 wt% Span 60 and 0.5 wt% Span 20, added to water at 90⁰C. The emulsion was immediately diluted ten-fold by water at 90⁰C to make a 0.1 wt%/0.1 wt% Span 60/Span 20 active formulation .

Controls were treated in a similar way, but with an appropriate amount of water being added to the beverages instead of the test solutions containing Span 80 or Span 60/Span 20.

The beverages were poured from each bottle in turn into tared standard size half-pint (300 ml brimful capacity) plastic cups, in a continuous smooth stream from a height of 25 cm, until the cups were about to overflow. Pouring was then terminated. The pouring action was repetitive and consistent between samples, and was carried out as fast as could be done smoothly. The cups were then reweighed to establish the amount of beverage they contained, this being the maximum amount that could be poured without spillage, hence giving a reliable indication of the level of foaming. The results are listed below: A) Strongbow Sirrus Cider

* i.e. 1 mg/1 Span 20 + 1 mg/1 Span 60

B) Archers Schnapps Aqua Peach

C) Archers Schnapps Aqua Raspberry

D) Smirnoff Black Ice Mixed Vodka Drink

Clearly very low concentrations of Span 80, and Span 60/Span 20 in combination, are able to achieve significant foaming reduction.

Furthermore, foams generated during the pouring of treated beverages are less dense (or coarser) than those of their untreated counterparts. Also, they collapsed more quickly. This may be one factor in the increased weight of beverage that can be poured; the other likely factor being the reduced foam head that forms. Both factors - the reduced foam heads and the faster collapse of the foam heads which did form - were empirically observed. Another empirical observation was that the beverages containing a foam control agent were of better taste than the control. Comments included that the former were "tangy" and "noticeably fizzier" and that the latter was "flatter" and "dull tasting". It is believed that the difference observed was because the latter had lost more carbon dioxide .

The combination of the reduced foaming and the rapid foam collapse effects affords obvious advantages with respect to fill speeds upon bottling and canning, and further advantages on dispensing. The taste advantage gives a further important benefit, directly to the consumer.

Claims

1. An acidulated alcoholic carbonated beverage containing a foam control agent and/or carbon dioxide control agent, the control agent comprising a sorbitan fatty acid ester.

2. An acidulated alcoholic carbonated beverage as claimed in claim 1 wherein the sorbitan fatty acid ester has an HLB value in the range 2-10.

3. An acidulated alcoholic carbonated beverage as claimed in claim 1 or 2, wherein the sorbitan fatty acid ester is present in an amount of from 0.1 to 50 mg/1.

4. An acidulated alcoholic carbonated beverage according to any preceding claim, comprising 0.1% to 9% (ABV) alcohol .

5. An acidulated alcoholic carbonated beverage according to any preceding claim, which is a spirit-based beverage.

6. An acidulated alcoholic carbonated beverage as claimed in any preceding claim wherein the sorbitan ester is selected from one or more of sorbitan monooleate, sorbitan monostearate, sorbitan monopalmitate and sorbitan monolaureate .

7. A sealed container containing an acidulated carbonated beverage as claimed in any preceding claim.

8. A concentrate for an acidulated carbonated beverage as claimed in any of claims 1 to 6, the concentrate being mixed in use with water and injected with carbon dioxide, or mixed with carbonated water, to produce said beverage substantially at the time of dispensing.

9. A method of making a beverage as claimed in any of claims 1 to 6, comprising adding a said control agent to a base beverage, or to a precursor therefor.

10. A method of controlling foaming and/or improving retention of carbon dioxide in an acidulated carbonated beverage, the method comprising the inclusion, in the beverage, of a sorbitan fatty acid ester.

11. Use, for the purpose of controlling foaming and/or improving retention of carbon dioxide in a carbonated beverage, of a sorbitan fatty acid.

12. An acidulated alcoholic carbonated beverage, a sealed container, a concentrate, a method of making a beverage, a method of controlling foaming and/or improving retention of carbon dioxide, or a use as substantially hereinbefore described with particular reference to the Examples.