The invention provides a process for the preparation of an emulsion concentrate for soft drinks comprising emulsifying in an aqueous extract of crushed defatted seeds from edible fruit, a flavour mixture comprising an essential oil of the peel of least one citrus fruit and/or an organoleptically neutral oil. Citrus fruit is preferred. Preferably the oil/solids ratio is from 1.5 : 1 to 5 : 1. Preferably the citrus fruit seeds comprise orange (Citrus aurantium) seeds and/or grapefruit (Citrus paradisi) seeds. The emulsion concentrate may further comprise estergum, damar resin and/or sucrose diacetyl hexaisobuturate. Preferably the aqueous phase of the emulsion concentrate is adjusted to a pH between 2.5 and 6, more preferably by the addition of citric acid.
The invention further provides an emulsion concentrate so prepared as well as a soft drink obtainable by diluting the emulsion concentrate.
本发明提供了一种用于制备软饮料的浓缩乳液的工艺,该工艺包括在可食用
水果脱脂种子的粉碎
水提取物中乳化由至少一种柑橘类
水果果皮精油和/或有机中性油组成的风味混合物。首选柑橘类
水果。油/固体的比例最好为 1.5 : 1 至 5 : 1。柑橘类
水果的种子最好是橙子和/或葡萄柚的种子。乳液浓缩物还可包括酯胶、达玛
树脂和/或
蔗糖二乙酰六
异丁酸酯。最好将乳液浓缩物的
水相调节到 2.5 至 6 之间的 pH 值,更优选加入
柠檬酸。
本发明进一步提供了一种如此制备的浓缩乳液以及一种通过稀释浓缩乳液而获得的软饮料。