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Flavoring Beverages: Opportunities and Challenges

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Flavoring Beverages: Opportunities and Challenges October 2005 Andrew G. Lynch, Ph.D. Quest International Global Citrus Applications Manager andrew.lynch_at_questintl.com – PowerPoint PPT presentation

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Title: Flavoring Beverages: Opportunities and Challenges


1
Flavoring BeveragesOpportunities and Challenges
October 2005
  • Andrew G. Lynch, Ph.D.
  • Quest International
  • Global Citrus Applications Manager
  • andrew.lynch_at_questintl.com

2
What is Food Science ?
Food Science deals with the physical, chemical
and biological properties of food. Food
Scientists are concerned with Nutrition and
Safety Stability Processing and Packaging Cost
and Quality There are very few things as
personal as food!
3
flavoring beverages
  • background
  • opportunities
  • challenges
  • citrus flavor stability
  • orange juice processing
  • clouds
  • milk coffee drinks

4
Quest for creative difference
key facts
  • creative leader in the industry
  • corporate headquarters in Naarden, the
    Netherlands
  • two businesses Flavours and Fragrances
  • total sales US 1.1 billion (2003)
  • creative and application centres and production
    facilities across Europe, the Americas and Asia
    Pacific
  • approx. 3,500 employees

5
Quest for creative difference
sales 2003 US 1.1 billion
6
flavoring beverages
  • background
  • opportunities
  • challenges
  • citrus flavor stability
  • orange juice processing
  • clouds
  • milk coffee drinks

7
opportunities - North American beverage market
8
opportunities
market trends
  • diet (low carbohydrate, low calorie)
  • healthy fats (shift from trans and hydrogenated
    fats)
  • shift from fanciful to more exotic natural flavor
  • e.g. Blood orange instead of orange
  • masking, suppressing smoothing
  • innovative beverages

9
opportunities
non-alcoholic beverage segment new launch top
flavors 2004
citrus flavors top the list, moving strawberry
from 1 2003 to 3 in 2004. cranberry and
chocolate are new to the list.
  • lemon
  • orange
  • strawberry
  • chocolate
  • apple
  • peach
  • mango
  • raspberry
  • vanilla
  • cranberry

Source Global New Products Database (Mintel)
10
opportunities
obesity
Obesity in the US is truly an epidemic. In the
last 10 years, obesity rates have increased by
more than 60 among adults.
Source World Health Organization 2003
11
opportunities
masking and suppressing
  • bitterness
  • (soy, grapefruit, protein drinks, coffee)
  • sourness
  • (coffee, fermented and acid products)
  • saltiness
  • (iso-tonic applications)
  • artificial sweetener
  • (low cal products, lingering aftertaste, lack of
    body)

12
opportunities
enhancement
  • sweetness
  • sugar flavors
  • aromatics beyond drinking
  • odor release prior to consumption, instant teas
    coffees
  • visual
  • taste modification

13
opportunities
innovation in beverages
  • dairy-based beverages
  • soy and juice combination drinks
  • meal replacement (juice/cereal/yogurt)

14
flavoring beverages
  • background
  • opportunities
  • challenges
  • citrus flavor stability
  • orange juice processing
  • clouds
  • milk coffee drinks

15
challenges
  • packaging
  • regulatory
  • consistent quality of natural ingredients
  • stability
  • processing
  • flavor stability
  • physico-chemical stability

16
challenges
regulatory
  • GMO
  • natural artificial
  • kosher
  • nature identical
  • global customers
  • globalization of flavors
  • Halal
  • TTB (formerly BATF)

17
challenges
consistent quality of natural ingredients
  • natural products have natural variation
  • focused quality assurance program is critical
  • catastrophe in one part of the world? Example
    2004 Florida hurricanes significantly damage
    grapefruit crop

18
challenges
processing
  • consistency in scale-up transfer to other
    regions
  • processing impact on flavor/cloud
  • hot fill vs. cold fill
  • oxygen control

19
challenges
flavor degeneration
  • fading
  • light induced degradation
  • acid hydrolysis
  • oxidation

20
flavoring beverages
  • background
  • opportunities
  • challenges
  • citrus flavor stability
  • orange juice processing
  • clouds
  • milk coffee drinks

21
challenges
citrus flavor stability
  • oxidation of terpenes
  • citral in aqueous low pH
  • acid catalyzed hydrations

Source Rouseff, R. and Naim, M. 2000. Citrus
Flavor Stability. In Flavor Chemistry, ed. By
Risch, S.J and Ho, C.T. American Chemical
Society. Pages 101-121.
22
challenges
citrus stability demonstration
  • soda base
  • pH 2.7
  • Brix 10.6
  • Carbonation 7 g/L
  • Good oxygen control
  • storage conditions
  • 2 weeks at 4C and 2 weeks at 45 C

23
challenges
typical off flavor formation in acidic aqueous
solution
24
challenges
off flavor formation in lemonade stored at high
ambient temperatures
25
challenges
sensory analysis of aged lemonades
3.5
3
2.5
2
1.5
1
0.5
0
26
challenges
lemon flavors
less off flavors increased shelf life

citrus flavors that deliver traditional citrus
favorites with authentic taste
profiles
27
flavoring beverages
  • background
  • opportunities
  • challenges
  • citrus flavor stability
  • orange juice processing
  • clouds
  • milk coffee drinks

28
Orange Juice Processing
  • Oranges are processed to make not from
    concentrate (NFC) or frozen concentrated orange
    juice (FCOJ)
  • Quality must be controlled (variety, growing
    conditions, etc)
  • Processing must be closely controlled to
  • Deactivate enzymes
  • Limit oxygen levels
  • Destroy pathogenic and spoilage microorganisms
  • Minimize chemical and flavor changes
  • Correct packaging and storage conditions must be
    used to deliver safe and stable product to
    consumers.

29
Cross section of Orange
Juice vesicles
Flavedo
Albedo
Oil glands
30
Citrus Materials Basic Processing
31
Overview of Production of Orange Juice Concentrate
Main Products
By-Products
Peel Oil
Oil Phase Water-Phase Aroma
Pulp, Limonene, Citrus Pulp Pellets
32
Why does juice need to be pasteurized ?
  • (1) Enzyme deactivation
  • Deactivation of pectin methyl esterase (PME)
  • PME cleaves methyl groups from pectin causing
    cloud loss and gelation
  • Calcium (from the juice) interacts with the
    demethylated pectin
  • Calcium pectate is insoluble and settles at the
    base of the container
  • For Florida-grown Valencia oranges, a heat load
    of 2-3 D values is generally sufficient for total
    enzyme destruction.
  • Typically pasteurization conditions employed are
    95-98C for 10-30 secs.

33
Why does juice need to be pasteurized ?
  • (2) Ensure a microbiologically stable product
  • Main micro-organisms of interest in OJ are
  • Acid-tolerant bacteria, yeasts and moulds
  • Acid-tolerant bacteria, e.g., Lactobacillus
    plantarum (grow best at 20-37C)
  • Spoilage characterized by diacetyl (buttery)
    off-notes and CO2
  • Saccharomyces cerevisiae is the most common
    spoilage microorganism
  • Spoilage characterized by alcoholic fermentation,
    off-flavors and CO2
  • Spore-forming microorganisms (thermo-resistant
    acidophilic bacteria)
  • In 1992, Alicyclobacillus classified as new genus
  • Spoilage characterized by an off-flavor like
    disinfectant or guaicol

34
Thermal processing of OJ
  • Thermal resistance of microorganisms is
    traditionally expressed in terms
  • of D values and Z values.
  • D value is the time at a specified temperature
    for the microbial population
  • to decrease by 90 or one log cycle (also called
    the decimal reduction time)
  • Z value is the change in temperature needed to
    alter the D value by
  • one log cycle
  • For example, if an organism has a z 10C and a
    D80C 1 min,
  • then the D90C 0.1 min and the D70C 10 min.

35
Thermal processing of OJ
  • Pasteurization destroys most vegetative
    microorganisms but has little effect
  • on bacterial spores (Most spores do not grow lt
    pH 4.5).
  • long term survival of some pathogens in
    unpasteurized refrigerated juice is possible,
    therefore pasteurization is recommended
  • For microorganisms usually found in fruit juices,
    z values are typically 5-7.
  • Typical pasteurization temperatures are 75-95C
    for 15 to 30 secs
  • For a given increase in temperature, the rate of
    destruction of microorganisms and enzymes
    increases faster than the rate of destruction of
    sensory and nutrient components.
  • SummaryDeactivate enzymes, Ensure
    microbiological safety and minimize heat damage
    to nutrient and flavor components.

36
Theoretical thermal destruction curves of pectin
methyl esterase, ascospores and vegetative cells
of Saccharomyces cerevisae in orange juice (The
Orange Book, Tetra Pak)
37
challenges
packaging
  • trend towards less glass and increased use of
    polypropylene and PET (polyEthyleneTerephthalate)
  • scalping (loss of flavor into the
    packaging material)
  • permeation (movement of compounds through
    packaging materials)
  • migration (movement of components of the
    packaging material into food product)

Source Risch, S. 2000. Flavor and packaging
interactions. In Flavor Chemistry, ed. By
Risch, S.J and Ho, C.T. American Chemical
Society. Pages 94-100.
38
Barrier properties

oxidation
Flavor
Flavor fading (scalping, permeation)
Permeation rate Diffusion x Solubility P D x S
39
Vitamin C stability in different package types
(The Orange Book, Tetra Pak)
AA ½ O2 DHA H20 AA ascorbic acid (vitamin
C), DHA dehydroascorbic acid
40
Properties of different polymers P D x S
  • Polar polymers PET, ethylene vinyl alcohol
    (EVOH) and polyamide (PA) show very slow
    diffusion coefficients with polar and non-polar
    aroma compounds.
  • Non-polar polymers low density polyethylene
    (LDPE), high density polyethylene (HDPE) and
    polypropylene (PP)
  • Limonene (non-polar aroma compound) has a high
    solubility in all the non-polar polymers and
    diffusion and consequent permeation rates differ
    by orders of magnitude in the different polymers
    in decreasing order
  • LDPE gt HDPE gt PP
  • Ethyl butyrate (polar aroma compound) has low
    solubility in non-polar polymers. Losses of polar
    molecules are negligible with this type of
    barrier.

41
Terpenes the largest single chemical class
within citrus volatiles
  • Three month study of orange juice in Tetra-Pak
    laminated containers showed
  • Significant loss of limonene due to
    absorption/scalping by polymer barrier
  • a-terpineol (formed from degradation of limonene)
    increased more rapidly at higher storage
    temperatures
  • Duerr et al., Alimenta 1981, 20, 91-93

42
Volatile contribution to orange juice aroma
  • Contribution to typical aromas Contribution to
    off-notes
  • Important Desirable Precursors Detrimental
  • ethyl butyrate linalool linalool a-terpin
    eol
  • neral limonene limonene carvone
  • geranial a-pinene valencene t-carveol
  • valencene 4-vinyl guaiacol
  • acetaldehyde 2,5-demethyl-4- hydro
    xy-3-(2H) furanone octanal
  • nonanal
  • a-sinensal
  • b-sinensal

43
flavoring beverages
  • background
  • opportunities
  • challenges
  • citrus flavor stability
  • orange juice processing
  • clouds
  • milk coffee drinks

44
challenges
clouds
  • provides turbidity to a beverage visual
    enhancement that gives finished beverage more
    value
  • many different types of cloud systems
  • weighting agents in clouds are regulated
  • sucrose acetate isobutyrate (SAIB)
  • brominated vegetable oil (BVO)
  • ester gum
  • blended systems

45
challenges
clouds
  • Neutral cloud
  • Goal cloud with minimal taste impact
  • Most made from orange terpenes
  • Vegetable oil as an alternative
  • typically less stability
  • cleaner taste

46
challenges
cloud ringing
  • emulsion in beverage product breaks down giving
    rise to creaming
  • perform tests to predict stability
  • make assumptions for predictions
  • microscope, particle size analyzer, shelf-life
    studies etc.

47
challenges
cloud ringing
  • Stokes Law
  • V 2gr2 (po-p)
  • 9no
  • v velocity
  • r droplet radius
  • g gravity
  • po - p difference in density
  • no viscosity

v negative creaming v 0 stable cloud v
positive sedimentation
48
challenges
cloud ringing
ringing
stable
phase separation, shrinkage of cloud layer
49
flavoring beverages
  • background
  • opportunities
  • challenges
  • citrus flavor stability
  • orange juice processing
  • clouds
  • milk coffee drinks

50
milk-coffee RTD challenges
matrix complexity
  • milk-coffee drinks contain coffee, milk,
    sweeteners, flavors, salts, hydrocolloids,
    proteins, emulsifiers amongst other components
  • complex mixture of ingredients
  • physico-chemical and flavor stability issues
    (processing and storage)

51
Milk coffee RTD matrix
Milk coffee RTD matrix
Coffee
Specialty proteins
Alternative systems
Black Coffee
Fresh whole milk Fresh skimmed milk Skim/whole
milk powders
Caseinate
Clouds
Whey proteins
Others
Others
Dairy/non-dairy fat with milk flavour
Effect of heating, antioxidants, pH, O2 content,
stabilizing salts, homogenization etc.
Processing
Emulsifiers, Proteins Hydrocolloids
RD
Application, Sensory Flavour expertise
Beverages with improved stability fresher
coffee flavour
52
milk-coffee RTD opportunities
consumption
  • coffee consumption is growing
  • 2.5 billion liters of canned coffee are consumed
    annually in Japan alone!
  • served hot during winter cold in summer
  • beverage manufacturers are adopting coffee house
    trends into RTDs

53
milk-coffee RTD challenges
flavor complexity
  • coffee contains over 830 volatile components!
  • some of the key flavor components responsible for
    freshroast coffee character are
  • 2-furfurylthiol
  • coffee aroma and taste is dependent on the type
    of coffee used
  • species Arabica or Robusta
  • origin
  • degree of roasting

54
milk-coffee RTD challenges
flavor complexity
  • at temperatures gt 60C, acidity increases,
    sourness increases and volatiles are lost
    resulting in an unpleasant drinking experience
  • milk is added to coffee for
  • appearance
  • taste
  • mouthfeel

55
LC Fractionation of Arabica Coffee (filtered brew)
56
milk-coffee RTD challenges
flavor complexity
  • coffee flavors are needed to compensate for the
    damage to the coffee volatiles during the
    extraction and beverage processing stages
  • fruity (eg. acetaldehyde)
  • phenolic (eg. guaiacol)
  • earthy (eg. 2-ethyl-3,5-dimethylpyrazine)
  • roast (eg. 2-furfurylthiol)
  • sweet (eg. methylpropanal)
  • opportunities for flavored coffees include
  • vanilla
  • Irish Cream
  • chocolate and caramel
  • macadamia Nut and Hazelnut
  • amaretto and almond
  • coconut
  • fruit flavors eg.
    orange raspberry

57
The composition of milk
58
Main fatty acids of milk fat
59
Distribution of the major constituents of the
casein micellebetween the serum and micellar
phases of bovine milk at pH 6.7 at 20C
60
Some physico-chemical characteristics of casein
micelles
61
Schematic representation of a sub-micelle (A) and
a casein micelle (B) composed of sub-micelles
(from Schmidt, 1982)
62
Possible reactions of side-chain residuesof
proteins at high temperatures 1
1.
-CH2-CONH2 H2O Asparagine
-(CH2)2-CONH2 H2O Glutamine
2.
3.
-CH2-O-PO32- H2O Phosphoserine
4.
-CH2-O-PO32- Phosphoserine
-CH2-SH OH- Cysteine
5.
R1-CH2-S-S-CH2-R2 R3-CH2-S-
6.
63
Possible reactions of side-chain residuesof
proteins at high temperatures 2
7.
-CH-S- -S-CH2- Cysteine
-CH2-S- Cysteine
8.
9.
CH2 HS-CH2-
10.
-(CH2)4-NH3 H2C OH- Lysine
-(CH2)4-NH3 -O2C-CH2 Lysine Aspartic acid
11.
-(CH2)4-NH3 -O2C-(CH2)2- Lysine Glutamic acid
12.
64
Browning (Maillard) reactions in milk
  • in milk the main Maillard reactants are lactose
    and lysine
  • the rate of Maillard reaction in milk is
    dependent on pH, time, temperature and water
    activity
  • some of the compounds identified from dry
    extracts of milk systsems incubated at pH 6 or 7
    and water activity 0.75 to 0.80 included
    5-hydroxymethyl-furfural, furfuryl alcohol,
    furfural, maltol, acetol, 2-oxo-proponal,
    acetaldehyde, and formic, acetic, propionic,
    butyric and lactic acids

65
Heat stability versus pH curvesfor normal skim
milk heated at 140C
HEAT COAGULATION TIME (HCT) (min.)
50
40
maximum
30
milk B
milk A
20
minimum
10
0
6.2
6.4
6.6
6.8
7
7.2
pH
66
Changes which can occur to milk constituents on
heating 1
  • calcium and phosphate are converted from soluble
    to colloidal state
  • formic acid and lactulose are formed from lactose
    at temperatures gt 100C
  • hydrolysis of the phosphoserine residues at high
    temperatures
  • the titratable acidity of the milk increases and
    pH decreases
  • solubility of the whey proteins decreases
    significantly at temperatures gt 75C

67
Changes which can occur to milk constituents on
heating 2
  • enzymes are inactivated by heating at gt 50C, but
    varies with enzyme
  • there is a decrease in redox potential probably
    due to the formation of free sulphydryl groups
    and hydrogen sulphide formation at temperatures gt
    60C
  • Maillard reactions increase as temperature of
    heating increases
  • casein micelles may start to aggregate above
    110C
  • lactones and methyl ketones are formed from the
    fat

68
Alkaline urea-PAGE of solutions of sodium
caseinate heated at different pH values and
temperatures.
as1-casein
as2-caseins
Alkaline urea-PAGE of unheated sodium caseinate
(1) sodium caseinate, pH 7, heated at 110C (2),
120C (4), of 130C (6) for 5 min. and sodium
caseinate, pH 10.0, heated at 110C (3), 120C
(5) or 130C (7) for 5 min. Lynch, Andrew, Ph.D
thesis, NUI, Cork, Ireland, 1995.
b-casein
k-casein
g-casein
69
milk-coffee RTD challenges
preparation of milk-coffee beverages
  • Coffee-milk mixtures usually have near neutral pH
    values and careful processing is required to
    ensure a stable product with good organoleptic
    properties
  • controlled temperature duration of heating
    during coffee extraction
  • homogenization is required if milk fat or other
    fat is used
  • sufficient amount of surface active material
    must be present
  • check coffee-milk/ingredient and flavor
    compatibility
  • pH of the mixture needs careful control
  • sterilization/UHT processing is required for
    long shelf-life products

70
milk-coffee RTD challenges
why homogenize?
under homogenization
optimum homogenization
71
milk-coffee RTD challenges
emulsion stability
OIL
Creaming
Coalescence separation
Aggregation creaming
Reversible
Irreversible
STABLE
UNSTABLE
72
milk-coffee RTD challenges
droplet stabilitly
73
Emulsifiers
  • Surface active molecules
  • Contain water-loving hydrophilic part and
    oil-loving lipophilic part
  • Reduce surface tension
  • Orientate at oil / water or air / water interface
  • Interact with other ingredients (e.g. protein,
    starch)

74
Emulsifiers Chemical Characteristics
  • Iodine value unsaturated fatty acids
  • gram iodine absorbed per 100 g emulsifier
  • Peroxidase value oxidation level
  • meq. oxygen bound as peroxide per kg emulsifier
  • Acid value free fatty acids
  • mg KOH needed to neutralise 1 g emulsifier
  • Saponification value free bound fatty acids
  • mg KOH needed to saponify 1 g emulsifier

75
Composition of emulsifiers
76
Hydrophilic / Lipophilic Balance of Emulsifiers
77
  • Monoglyceride Saturated

E
-o-
-OH
-OH
GMP (glyceromonopalmitate)
78
  • Sodium stearoyl-2-Lactylate

79
milk-coffee RTD challenges
effect of homogenization pressure on particle
size distribution

volume
80
flavoring beverages
  • background
  • opportunities
  • challenges
  • citrus flavor stability
  • orange juice processing
  • clouds
  • milk coffee drinks

81
Flavoring BeveragesOpportunities and Challenges
  • A.G. Lynch
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