Calcium and vitamin C containing beverage products with improved color stability

The present invention relates to beverage compositions containing calcium and Vitamin C, exhibiting reduced browning. The beverage compositions comprise: a) from about 50 ppm to about 2000 ppm ascorbic acid; b) from about 100 ppm to about 2,000 ppm erythorbic acid; c) From about 0.03% to about 0.19%...

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Bibliographische Detailangaben
Hauptverfasser:	DAKE, TIMOTHY W, KIRKSEY, SANFORD T, KEARNEY, DONALD R, MEYER, LARRY E
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention relates to beverage compositions containing calcium and Vitamin C, exhibiting reduced browning. The beverage compositions comprise: a) from about 50 ppm to about 2000 ppm ascorbic acid; b) from about 100 ppm to about 2,000 ppm erythorbic acid; c) From about 0.03% to about 0.19% calcium; d) a pH control system comprising an acidic buffering component, such that the pH of the composition is from about 3.1 to about 4.5; e) from 0% to about 60% of a flavoring system; f) an effective amount of a sweetening component; and g) water.