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    TEA-BASED BEVERAGE
    3.
    发明授权
    TEA-BASED BEVERAGE 有权

    公开(公告)号：EP3277094B1

    公开(公告)日：2018-05-09

    申请号：EP16709014.1

    申请日：2016-03-07

    申请人： Unilever PLC ,  Unilever NV

    发明人： MARINOV, George, Simeonov ,  MITCHELL, John, Turner ,  YAKUBOV, Gleb

    IPC分类号： A23F3/16

    CPC分类号： A23F3/163

    摘要： The invention relates to a tea-based beverage precursor comprising tea solids and at least 0.01% w/w water-dispersible biopolymer, wherein the water-dispersible biopolymer has a Trouton ratio of at least 300, preferably 400, more preferably 450 measured as a 0.2% w/w aqueous solution at 20 degrees Celsius, wherein the weight ratio of tea solids to water-dispersible biopolymer is at least 2:1, preferably at least 3:1. The invention also relates to a tea-based beverage comprising water and the tea-based beverage precursor of the first aspect of the invention, wherein the tea-based beverage comprises 0.0001 to 0.1% w/w of the water-dispersible biopolymer.

    CLOUDINESS-INHIBITING AGENT FOR TEA BEVERAGE
    6.
    发明公开
    CLOUDINESS-INHIBITING AGENT FOR TEA BEVERAGE 审中-公开

    公开(公告)号：EP3170398A4

    公开(公告)日：2018-02-28

    申请号：EP15822274

    申请日：2015-07-15

    申请人： KOHJIN LIFE SCIENCES CO LTD

    发明人： NAKAO EIJI ,  YASUMATSU YOSHIE ,  ASON KENICHI

    IPC分类号： A23F3/16 ,  A23L33/14

    CPC分类号： A23F3/16 ,  A23F3/163 ,  A23L33/14

    摘要： [Problem] To produce, with a method that is low-cost and has a low environmental impact, a cloudiness-inhibiting agent that is highly safe and has no taste which has a cloudiness-inhibiting effect in a tea beverage. Also, to make effective use of yeast cell body residue produced as a byproduct of yeast extract. [Means for Solving the Problem] Yeast cell body residue remaining after removing useful extract from yeast is suspended in water and heated, after which the suspension is subjected to centrifugation to obtain a supernatant. This fraction has an amount of RNA content per solid content of the yeast extract of at least 50 wt%, dietary fiber content of at least 5 wt%, and protein content of at least 10 wt%. Mannan content is at least 60 wt% of the dietary fiber. This fraction can be used to inhibit cloudiness for a tea beverage.

    PRESERVATIVE COMBINATION COMPRISING VANILLIN AND CINNAMIC ACID
    7.
    发明授权
    PRESERVATIVE COMBINATION COMPRISING VANILLIN AND CINNAMIC ACID 有权
    包含香兰素和肉桂酸的防腐组合物

    公开(公告)号：EP2768326B1

    公开(公告)日：2018-01-17

    申请号：EP12781176.8

    申请日：2012-10-18

    申请人： Purac Biochem bv

    发明人： HEINTZ, Eelco Anthonius Johannes ,  SAURABH, Kumar

    IPC分类号： A23L2/44 ,  A23L2/56 ,  A23F3/16 ,  A23L3/3463 ,  A23L3/3499 ,  A23L3/3508

    CPC分类号： A23L2/44 ,  A23F3/163 ,  A23L2/56 ,  A23L3/3463 ,  A23L3/3499 ,  A23L3/3508

    摘要： The present invention relates to a preservative system capable of protecting against spoilage by bacteria, yeasts and moulds in carbonated and non-carbonated beverages. In accordance with the invention this objective is realized with a preservative system comprising a combination of vanillin and cinnamate. Vanillin is known for its anti mould action. However the dosages that are needed of are too high for most applications. The present inventors found that potassium cinnamate at low concentrations has a positive effect on the inhibition of moulds in combination with vanillin. Moreover, the present invention, using a combination of vanillin cinnamate accomplishes complete inactivation of moulds at manageable sensory levels. Hence the present invention provides a preservation system comprising combinations of vanillin and cinnamate as well as applications of such preservation systems in alimentary products, especially carbonated and non-carbonated beverages.