Lipton, Division of Conopco, Inc.

Van Den Bergh Foods Co., Division of Conopco, Inc.

Malcolm Stratford

Roy Michael Kirby

Hazel Steels

Marian Blyth

Suzanna Oomes

Shanti Dielbanhoesing

David Savage

Stanley Brul

Wilma M Stam

Aminata Yanda Kanu

Patricia Ann Anslow

Geke Naaktgeboren-Stoffels

Peter Coote

A beverage that contains a preservative system that contains 1 to 175 ppm cinnamic acid, 10 to 200 ppm sorbic acid or benzoic acid, and at least one essential oil other than cinnamic acid. Minimizing the concentration of sorbic and benzoic acid in this way enables one to prepare an ambient-stable beverage whilst avoiding the adverse effects that sorbic and benzoic acid can have on taste.

Ambient stable beverage

An ambient stable tea based beverage that contains a tea extract and a preservative system. The preservative system contains cinnamic acid, one or more essential oils and one or more pasteurization adjuncts that become fungicidal when activated by heat.

A method for preparing an ambient-stable beverage that is suitable for cold filing. The method involves adding to a beverage at least one pasteurization adjunct that has no appreciable fungicidal activity at a temperature between 0 and 40 degrees C but exhibits fungicidal activity when heated to a temperature between 40 and 65 degrees C, and raising the temperature of the beverage to a temperature between 40 and 65 degrees C in order to activate the fungicidal activity of the pasteurisation adjunct.

An ambient stable beverage that contains a preservative system that contains cinnamic acid, dimethyl dicarbonate and at least one essential oil. The beverage contains a minimum concentration of preservatives and has a pleasant taste.

Ambient stable beverage and process of making

A preservative and flavoring system for tea based beverages. The system contains a tea extract, an antimicrobially active amount of cinnamic acid or an acidic derivative thereof and an acidulant in an amount that maintains the pH of the beverage below pH 4.5. The system preferably includes an additional preservative such as a weak acid preservative. It can be used to prepare an ambient-stable tea based beverage and is suitable for cold filling.

Preservative and flavoring system

Composition suitable for combatting fungi characterized in that it comprises at least one fungi cell wall lytic enzyme and a natural microbial cell membrane affecting substance in an effective concentration. Preferably the composition is a food product.

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Bedford, United Kingdom

Malcolm Stratford