公开(公告)号：WO2016130507A1

公开(公告)日：2016-08-18

申请号：PCT/US2016/017089

申请日：2016-02-09

Applicant: THE COCA-COLA COMPANY

Inventor： ZHU, Sheng, Kui ,  WANG, David ,  GAO, Fujun ,  SHAO, Shuyan ,  GUO, Elsie ,  LIAO, Jianping

IPC: A23L29/20 ,  A23L29/256 ,  A23L29/269

CPC classification number: A23L2/02 ,  A23L2/52 ,  A23L2/56 ,  A23L27/72 ,  A23L29/015 ,  A23L29/231 ,  A23L29/244 ,  A23L29/256 ,  A23L29/27 ,  A23V2002/00 ,  A23V2200/224 ,  A23V2300/24

Abstract: The principles of the present invention provide compositions and methods for making dual-texture bubble bits that are shelf-stable in ready-to-drink beverages, and provide a bursting and chewy mouth-feel sensation. The method may include combining an outer layer of high "G" alginate with high "M" alginate or pectin, and an inner layer including fruit puree/juice with gum and insoluble calcium salt to simulate the organoleptic properties of fresh bubble tea starch balls.

Abstract translation: 本发明的原理提供了用于制备在即饮饮料中储存稳定的双重质地气泡钻头的组合物和方法，并且提供了爆裂和耐嚼的口感感觉。 该方法可以包括将高“G”藻酸盐的外层与高“M”藻酸盐或果胶组合，以及包含果胶/果汁的内层和胶和不溶性钙盐，以模拟新鲜泡沫茶淀粉球的感官特性。