Floc in Carbonated Beverages

Eis, F. G.; Clark, Liz; McGinnis, R. A.; Alston, P. W.

doi:10.1021/ie50516a026

Cited by 16 publications

(19 citation statements)

References 3 publications

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“…Beet and cane flocs can appear as turbidity or as "cotton ball floc" Beet sugar floc is more granular in appearance and less fluffy than cane sugar floc . Beet sugar floc long has been ascribed to saponins (Eis et al 1952;van der Poel et al 1966;Carruthers et a!. 1967), but in our tests, authentic saponin added to non-floccing sug ars in amounts approximating those reported in floccing sugar did not nec essarily produce floc.…”

contrasting

confidence: 54%

“…The observations on hydrolysis explain why Eis (1952) observed floc culation only after adding back a relatively large quantity of isolated floc material. The amount added probably was sufficient to form a haze rather than a true floc .…”

Section: Beverage Flocmentioning

confidence: 84%

“…1967), but in our tests, authentic saponin added to non-floccing sug ars in amounts approximating those reported in floccing sugar did not nec essarily produce floc. The literature supports this: Eis (1952) says that "separated floc can produce effervescence and flocculation when sufficient neutral solution of the floc is added to carbonated beverages." By sepa rated floc, the author meant all material that was precipitable at pH 2.…”

mentioning

confidence: 97%

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Acid Beverage Floc from Sugar Beets

Clarke¹,

Roberts²,

Godshall³

1999

JSBR

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Acid beverage floc (ABF), a flocculated turbid material that can form in sugar-sweetened, acidified, carbonated beverages after several days standing, is a customer problem to bever age bottlers and their suppliers of sugar. ABF from beet sugar has been reported to be caused by a saponin from the beet plant, and recent work has shown the presence of several sa ponins in sugarbeet. ABF from cane sugar is caused when a negatively charged cane polysaccharide forms a colloidal net work with protein under acid conditions. Our investigations show that isolation and test procedures for saponins, as re ported in the literature, are actually for oleanolic acid. ABF from beet sugar is proposed to have a two factor basis: a nega tively charged component and a positively charged component interact at acid beverage pH, forming a coacervate and subse quently coagulating into a floc. The negatively charged factor can be oleanolic acid, any ofthe saponins that contain a glucu ronic acid moiety, or beet cell wall polysaccharide containing uronie acids. The positively charged component can be pro tein or peptide, with isolectric point above the beverage pH of 2.5 to 3.0. ABF can be made by ad ding these components to non-floccing sugars.

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contrasting

confidence: 54%

Section: Beverage Flocmentioning

confidence: 84%

mentioning

confidence: 97%

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Acid Beverage Floc from Sugar Beets

Clarke¹,

Roberts²,

Godshall³

1999

JSBR

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“…Gaining knowledge about sugar beet saponins and their properties has long been and is still very important as they are mainly responsible for the formation of foam during sugar fabrication and also for turbidity, called floc, in acidic sugar solutions. , The total saponin content in different matrices was determined and facilitated the process optimization, but former methods are all out of date and nonspecific. The most frequently used method was the antimony pentachloride test that cannot distinguish between saponins and oleanolic acid as well as several other substances which were all considered as the saponin content. − Polarographic methods have the disadvantage that they are not specific for saponins .…”

Section: Introductionmentioning

confidence: 99%

Fast and Sensitive LC–MS/MS Method for the Quantitation of Saponins in Various Sugar Beet Materials

Edelmann

Dawid

Ralla

et al. 2020

J. Agric. Food Chem.

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An LC−MS/MS method was developed for the simultaneous quantitative analysis of the following 11 triterpene saponins within different sugar beet materials and plant compartments: betavulgaroside I (1), betavulgaroside II (2), betavulgaroside III (3), betavulgaroside IV (4), betavulgaroside VIII (5), boussingoside A2 (6 8), chikusetsusaponin IVa (9), calenduloside E (10), and ginsenoside R0 (11). Our results showed highly varying amounts of saponins within different varieties, roots, and leaves as well as different plant compartments. The amounts for sugar beet roots were in the range of 862 mg/kg to 2 452 mg/kg. They were mostly higher for leaves compared to roots of the same variety with amounts ranging from 907 mg/kg to 5 398 mg/kg. Furthermore, the occurrence of sugar beet saponins within different side streams was examined; in this context, sugar beet fiber contained the highest amounts of saponins for all investigated plant constituents and byproduct streams with a total amount of 12.7 g/kg. Finally, this is the first publication about the occurrence of individual saponins in sugar beets.

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“…Eis et al (1952) identified the causative agent for floc production in beet sugar as a saponin. Eis et al (1952) identified the causative agent for floc production in beet sugar as a saponin.…”

mentioning

confidence: 99%

Detection of floc-producing sugars by a protein dye-binding method

Liuzzo¹,

Wong²

1982

J. Agric. Food Chem.

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Trace amounts of protein have been shown to be major contributors to the ability of granulated cane sugar to cause floc in carbonated beverages. This research was designed to develop a protein dye-binding technique for determining the quantitative presence of the proteins in suspected floc-causing sugars. The procedure was standardized for variables of reagent concentrations, time, colors, and volumes. The results showed a significant correlation between the protein levels determined by the dye-binding method and the Kjeldahl procedure. Floc-positive sugars showed protein concentrations ranging from 0.3 to 0.4% whereas the floc-negative samples ranged from 0.004 to 0.006%. On the basis of these results, it can be concluded that this dye-binding method can serve as a reliable and rapid procedure for predicting the ability of a sugar to produce floc.

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Floc in Carbonated Beverages

Cited by 16 publications

References 3 publications

Acid Beverage Floc from Sugar Beets

Acid Beverage Floc from Sugar Beets

Fast and Sensitive LC–MS/MS Method for the Quantitation of Saponins in Various Sugar Beet Materials

Detection of floc-producing sugars by a protein dye-binding method

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