	US 11,666,079 B2
	Composition and method for manufacturing clear beverages comprising nanoemulsions with Quillaja saponins
Matthias Schultz, Uster (CH); and Vivianne Monnier, Schwerzenbach (CH)
Assigned to Givaudan S.A., Vernier (CH)
Appl. No. 14/383,645
Filed by Givaudan S.A., Vernier (CH)
PCT Filed Mar. 13, 2013, PCT No. PCT/EP2013/055113 § 371(c)(1), (2) Date Sep. 8, 2014, PCT Pub. No. WO2013/135759, PCT Pub. Date Sep. 19, 2013.
Claims priority of application No. 1204377 (GB), filed on Mar. 13, 2012.
Prior Publication US 2015/0030748 A1, Jan. 29, 2015
Int. Cl. A23L 29/10 (2016.01); A23L 2/385 (2006.01); A23L 2/52 (2006.01); A23L 2/39 (2006.01); A23L 2/56 (2006.01); A23L 29/25 (2016.01)

CPC A23L 29/10 (2016.08) [A23L 2/385 (2013.01); A23L 2/39 (2013.01); A23L 2/52 (2013.01); A23L 2/56 (2013.01); A23L 29/25 (2016.08); A23V 2002/00 (2013.01)]

9 Claims

1. A method of making a clear beverage concentrate, which comprises a nanoemulsion of a liquid flavor oil in an aqueous phase, comprising:

adjusting the pH of the aqueous phase to 4.0 maximum prior to emulsification of the liquid flavor oil into the aqueous phase; and

emulsifying the flavor oil into the aqueous phase in the presence of an emulsifier, wherein the emulsifier is at least 5% by weight Quillaja saponins,

wherein the weight ratio of the Quillaja saponins to the liquid flavor oil is about 0.1 to about 3.0,

wherein the nanoemulsion comprises particles with a hydrodynamic diameter in the range of 100 nm to 122 nm, and

optionally containing at least one other emulsifier.