Mandarin orange fusion beverage

Formulation Instructions

Ingredient	%	% as is
Water		82.88
INVERTOSE® High Fructose Corn Syrup 026550		15.80
Citric acid		0.44
Sodium benzoate		0.41
Potassium sorbate		0.30
Yellow 6		0.11
Flavor and color emulsion:		0.063
PURITY GUM® Ultra high performance emulsifier (food starch-modified)	6.00
Natural orange blend flavor	4.80
Beta carotene (30% suspension)	0.20
Medium-chain triglycerides (MCT)		18.40
Water		70.60
	TOTAL	100

Procedure 1: Beta carotene oil blend

Combine beta carotene with natural orange blend flavor and MCT.
Heat up the oil blend to 110-140ºC until all beta carotene crystals are dissolved, check for any un-dissolved crystal under microscope.

Procedure 2: Flavor and color emulsion

Dissolve the required amounts of sodium benzoate in water.
Dissolve citric acid in the above solution.
Disperse PURITY GUM® Ultra high performance emulsifier with moderate agitation using high shear mixer.
Heat up the above water phase to ~80-90 ºC.
Make pre-emulsion by slowly adding the beta carotene oil blend with moderate agitation. Using LCI high shear mixer for 2 min at 5000 rpm.
Homogenize the above pre-emulsion using high pressure homogenizer at 4500/500 psi multiple passes till obtain finer particle size.
Check particle size of the emulsion. Particle size should be less than 1 micron, preferably 0.3 to 0.4 microns.

It’s important to follow the procedure of dissolving sodium benzoate in water first, followed by citric acid. Otherwise, precipitation may occur.
In the emulsion, you can replace the oil blend (natural orange blend flavor, beta carotene suspension and MCT) with an alternate oil blend such as vegetable oil/ MCT with orange, lemon, lime, etc. to construct your desired flavor.
You may need to adjust the PURITY GUM Ultra emulsifier to oil ratio from 1:4 to 1:3 depending on the specific oil blend.
If the viscosity of the emulsion is too high, reduce the PURITY GUM Ultra emulsifier level to 5% and reduce the oil blend to 20% accordingly; compensate the difference with water.
The recommended homogenization pressure is 4500/500 psi for two passes, but you may decrease or increase the pressure if the emulsion particle size is too large or too small. Sometimes, over-shearing may break the emulsion.
Process the emulsion at minimum 80ºC to prevent beta carotene crystallization.

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