Beverage emulsions

Beverage flavor and cloud emulsions are composed of at least an oil phase (an oil soluble flavoring for a beverage flavoring and neutral terpenes or vegetable oil for a cloud), water, and emulsifier such as gum Arabic [2] or a chemically modified 

Typical Formulations for Emulsions Manufactured by the Flavor Industry 

Source From Fischetti, F. Workshop in Food Flavors Creation and Manufacturing, offered at the Dept, of Food Science and Nutrition, University of Minnesota, St. Paul, May 2002. 

When we discuss approaches to stabilize emulsions, we first have to consider the problem of creaming. Factors determining creaming are defined by Stokes law as follows  

Rotary colloid mills The crude emulsion is fed into the center of a highspeed rotor and is thrown against the wall of a stator, having to pass through a gap of about 50 tm. The finer the clearance of this gap, the smaller the globule size, the smaller the volume throughput of the machine and the 

A beverage emulsion is a concentrate added to sugar and carbonated water to make soda and fruit drinks. The oil-in-water emulsion provides flavor as well as opacity in products such as orange soda. Traditionally, gum arabic has been used to stabilize these emulsions. Interfacial starch derivatives (Section 20.4.2) are used to prevent creaming (phase separation), sedimentation, and loss in flavor and opacity, where desired, both in the concentrate and in the finished beverage. The concentrate is made by homogenizing the oils with an equal amount of the solubilized lipophillic starch, citric acid, sodium benzoate and color. A fine emulsion, typically 1 micrometer or less, is required for stability and for opacity, where desired. 

---

Chanamai, R. and McClements, D.J. 2001. Depletion flocculation of beverage emulsions by gum arabic and modified starch. J. Food Sci. 66 457-463. 

Although mechanical parameters are important, this is not the only area of control. The selection of the correct mix of stabiliser components is also critical. Beverage emulsions are essentially different from food emulsions. Their application in a mobile, liquid phase at concentrations in the region of 0.1% results in the formation of a uniform dispersion of the component droplets, and in order to remain stable and to avoid the effects already mentioned, these droplets must remain discrete from each other and also not interact with other... 

Some products, like butter and margarine are stabilized by fat crystals. Salad dressings and beverage emulsions are stabilized by other emulsifiers. The stability of non-protein stabilized food emulsions, involving lower molar mass type molecules, tend to be better described by the DLVO theory than are protein-stabilized emulsions. An example of an O/W emulsifier whose emulsions are fairly well described by DLVO theory is sodium stearoyl lactylate [812],... 

It is very important to stabilise the individual oil droplets to prevent coalescence, which will increase droplet size and destabilise the emulsion. This is prevented by using a stabiliser, as shown in Fig. 5.34. For beverage emulsions the most important stabilisers are gum arabic (E414) and octenyl succinate starch, a modified food starch (E1450). 

Buffo, R., Reinecdus, G., Beverage emulsions and the utdization of gum acacia as emulsifier/ stabilizer. Perfumer and Flavorist 25(4), 24-44 (2000)... 

This algin derivative successfully stabilizes other acidic food emulsions, including bakery flavor and beverage emulsions ( 4S), These normally range in pH from 3 to 4 and contain from 10 to 30% flavor oils. 

Choi, S. J. Decker, E. A. Henson, L. Popplewell, L. M. McClements, D. J., Inhibition of citral degradation in model beverage emulsions using micelles and reverse micelles. Food Chemistry (2010) 122, 111-116. 

Some products, such as butter and margarine, are stabilized by fat crystals. Salad dressings and beverage emulsions are stabilized by other emulsifiers. 

Uses Plasticizer for cellulosics, PS, PVAc modifier for lacquers, hot-melt coating formulations, extrudable plastics film-former, pigment dispersant in cosmetics emulsifier, stabilizer in foods emulsion stabilizer for flavoring oils in nonalcoholic beverages emulsion stabilizer, clouding agent, modifying extender for film-former biopolymers in food-pkg. adhesives... 

Main fields of application cosmetics, hair care products, naQ care products, beverage emulsions, lacquers, printing inks, textiles, vinyl flooring, toys ... 

Citric acid esters are used as anti-spattering agents in frying margarine. Its sodium salt is an effective oil/ water emulsion stabilizer and it is used in e.g. meat emulsions, beverage emulsions etc. 

Starch sodium octenylsuccinate E 1450 Spray dried flavours, beverage emulsions, emulsified sauces, dressings... 

Buffo, R.A. and Reineccius, G.A. (2001) Shelf-life and mechanisms of destabilization in dilute beverage emulsions. Flavour Frag. J., 16, 7. 

Buffo, R.A., Reineccius, G.A. and Oehlert, G.W. (2001) Factors affecting the emulsifying and rheological properties of gum acacia in beverage emulsions. Food Hydrocolloid., 15,53. 

---