Heineken Supply Chain B.v.

Richard Van Der Ark

Eric Richard Brouwer

Peter Blokker

Paul Shane Hughes

Marcel Van Veen

Louise Bolshaw

Henk Kessels

Fred Olierook

Martinus Alewijn

Erik Richard Brouwer

One aspect of the present invention is concerned with a composition containing:

Beverages and foodstuffs resistant to light induced flavour changes, processes for making the same, and compositions for imparting such resistance

One aspect of the present invention is concerned with a composition comprising caramelised carbohydrate, which composition, when dissolved in water at a dry solids content of 0.1 wt. %, exhibits: i. an absorption at 280 nm (A) that exceeds 0.01, preferably exceeds 0.05, more preferably exceeds 0.1 and most preferably exceeds 0.3; and ii. an absorption ratio Aof at least 200, preferably of at least 250. Other aspects of the invention relate to a method of manufacturing a beverage or foodstuff that is resistant to light induced flavor changes, said method comprising introducing into said beverage or foodstuff a composition as defined above; and to a process for the manufacture of said composition.

Beverages and foodstuffs resistant to light induced flavor changes, processes for making the same, and compositions for imparting such resistance

One aspect of the present invention is concerned with a composition that can suitably be used as an additive in beverages and foodstuffs, which composition: i. contains at least 0.5%, preferably at least 1.0%, by weight of dry matter, of pyrazine derivatives according to formula (I): wherein R-Rindependently represent hydrogen; a hydroxyhydrocarbyl residue; an ester of a hydroxyhydrocarbyl residue; or an ether of a hydroxyhydrocarbyl residue; and at least one R-Ris a hydroxyhydrocarbyl residue or an ester or an ether thereof, and ii. exhibits an absorption ratio Aof at least 80, preferably of at least 250. The invention also relates to a method of manufacturing a beverage or a foodstuff that is resistant to light induced flavour changes, said method comprising introducing into said beverage or foodstuff the aforementioned light stabilising composition and to a process for the manufacture of such a light stabilising composition. 

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The Hague, Netherlands

Richard Van Der Ark