Stable beverage fountain syrups containing oil phase and method of stabilizing fountain syrup oil phase
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United States of America Patent
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Apr 29, 1997
Issued Date -
N/A
app pub date -
Dec 12, 1995
filing date -
Jun 28, 1994
priority date (Note) -
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Abstract
The present invention relates to a method for stabilizing beverage fountain syrups having a dispersed oil phase consisting essentially of incorporating into said syrups from about 0.02% to about 0.3% of a stabilizer which is xanthan gum. The present invention further relates to beverage fountain syrup compositions, preferably dilute juice beverage fountain syrup compositions, comprising: a) from about 0.02% to about 0.3% of a stabilizer which is xanthan gum; b) from about 0.2% to about 3% oil: c) from about 0.2% to about 10% of an emulsifier which is a modified food starch; d) an effective amount of a flavor component: e) an effective amount of sweetener; and f) from about 30% to about 70% water; wherein said syrup has a Brix value of from about 30.degree. to about 70.degree. ; and a modified food starch to oil ratio of from about 0.1 to about 4.
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