STABLE BEVERAGE FOUNTAIN SYRUPS CONTAINING OIL PHASE AND METHOD OF STABILIZING FOUNTAIN SYRUP OIL PHASE

摘要

The present invention relates to a method for stabilizing beverage fountain syrups having a dispersed oil phase consisting essentially of incorporating into said syrups from about 0.02 % to about 0.3 % of a stabilizer which is xanthan gum. The present invention further relates to beverage fountain syrup compositions, preferably dilute juice beverage fountain syrup compositions, comprising: a) from about 0.02 % to about 0.3 % of a stabilizer which is xanthan gum; b) from about 0.2 % to about 3 % oil; c) from about 0.2 % to about 10 % of an emulsifier which is a modified food starch; d) an effective amount of a flavor component; e) an effective amount of sweetener; and f) from about 30 % to about 70 % water; wherein said syrup has a Brix value of from about 30 DEG to about 70 DEG ; and a modified food starch to oil ratio of from about 0.1 to about 4.