Sangria-flavoured beverage

Preparation

1. Dissolve the required amounts of sodium benzoate in water.
2. Dissolve citric acid in the above solution (step 1).
3. Add Q-NATURALE® emulsifier with moderate agitation (may foam if over-agitated).
4. Make pre-emulsion by slowly adding natural sangria flavour under high shear, and continue to sheer for 2 minutes at 7500 rpm after the oil is fully added. (LCI Ross high shear mix or equivalent).
5. Homogenise the above pre-emulsion using high pressure homogeniser; two passes at 6000/600 psi.
6. Check particle size of the emulsion. Particle size should be less than 1 micron, preferably 0.3 to 0.4 micron, to ensure emulsion stability.

Guidelines

1. It’s important to follow the procedure of dissolving sodium benzoate in water first, followed by citric acid. Otherwise, precipitation may occur.
2. You can add medium-chain triglyceride (MCT) to the oil blend if the oil density is too low, as the emulsion will tend to separate faster when the oil density is much lower than the water phase.
3. It is recommended not to use high shear mixing in preparing the Q-NATURALE® emulsifier water phase, as it will increase the formation of foam.
4. Increase the Q-NATURALE® emulsifier level in the emulsion if the emulsion droplet sizes are larger than 0.3-0.4 micron.
5. Optimise homogenisation pressure and number of passes to obtain a stable emulsion.