FIELD: food industry.
SUBSTANCE: invention relates to food industry, in particular to emulsion concentrate for beverage production and method of its preparation, containing: from about 0.01 % to about 10 % of quillai extract; from about 15 % to about 70 % non-aqueous solvent selected from a group consisting of propylene glycol, glycerol, ethyl alcohol, triacetin, ethyl acetate, benzyl alcohol, vegetable oil, 1,3-propanediol and combinations thereof; from about 2 % to about 60 % acidifier selected from a group consisting of citric acid, malic acid, succinic acid, acetic acid, adipic acid, tartaric acid, fumaric acid, phosphoric acid, lactic acid, salts thereof, and combinations thereof; from about 0.1 % to about 20 % of a lipid selected from a group consisting of castor oil, terpene hydrocarbons, aromatic oils consisting of one or more of the following derivatives: ketones, aldehydes, lactones, simple ethers, esters, sulphur compounds, furanones and terpenoids, oil-soluble vitamins, nutraceuticals, fatty acids, polyunsaturated fatty acids, triglycerides and derivatives of triglycerides, antioxidants, colouring agents, vegetable oils, and combinations thereof; from about 1 % to about 70 % water. Ratio of water to the non-aqueous solvent in said emulsion concentrate for beverage production ranges from 6:1 to 1:6, and the ratio of water and acidifier in said emulsion concentrate for beverage production ranges from 60:1 to 1:10. Said emulsion concentrate for beverage production contains an oil-in-water emulsion with a pH of about 2.0 to about 2.6; and wherein it maintains stability during storage at a temperature of about 20 °C to about 25 °C for at least about four months. Method of preparing said emulsion concentrate comprises providing a solution containing from about 15 % to about 70 % of said non-aqueous solvent and from about 2 % to about 60 % of said acidifier; mixing the extract of quillai, said lipid and water to obtain a mixture in the form of an emulsion of oil-in-water type, containing from about 0.01 % to about 20 % of a quillai extract, from about 0.01 % to about 60 % lipid and from about 1 % to about 99 % water and adding the obtained mixture to the solution to provide a ratio of water and non-aqueous solvent in the emulsion concentrate for beverage production from 6:1 to 1:6 and ratio water and acidifier in emulsion concentrate for beverage production from 60:1 to 1:10; adding the obtained mixture in amount of 0.1 wt. % to 35 wt. % of total weight into solution for production of emulsion concentrate for production of beverage with pH from 2,0 to 2,6.
EFFECT: emulsion concentrates retain stability at low pH from about 2,0 to about 2,6, are characterized by less deterioration of taste-and-aroma substances during 12 months of storage at room temperature.
11 cl, 6 tbl, 6 ex
