FOOD & BEVERAGES

QL-ULTRA contains 16 % w/w quillaja saponins, which are non-ionic surfactants that have the following effects in foods:

Foaming agent

QL- ULTRA produces abundant foam at concentrations between 200 and 1000 ppm (0.02 - 0.1 %). The foam is stable in the presence of ethanol (up to 10%) and citric acid (1 - 10 %). Also within a pH range of 2 to 8, even when heated for 1-5 h at 120 °C.

Dispersion of solids

QL- ULTRA added at 200 to 1000 ppm reduces the surface tension of aqueous solutions from 70 dines/ cm to less than 40 dines /cm. Due to this, the solubilization of powders (coffee, chocolate) is greatly enhanced.

Emulsifier

QL- ULTRA saponins are highly hydrophilic with an HLB value > 13. They can form stable oil in water emulsions (O/W) at dosage levels of 0.2 - 1 %. The long term stability of the emulsion requires the use of thickening agents such as xanthan gum (0.2 - 0.5 %). The emulsions are stable under acid conditions (e.g. pH 2.5 adjusted with citric acid) and in the presence of salts.
QL ULTRA emulsifying properties compare well with other biodegradable emulsifiers such as sucrose fatty acid esters.

VARIOUS APPLICATIONS OF QUILLAJA SAPONINS TO FOODS

APPLICATION EFFECT REFERENCE
Anticholesteremic beverage Anticholesteremic saponin preparations are supplemented with aminoacids for bitterness control JP 4207161 A
Foam for liqueur Use of quillaja saponins, guar gum and carbon dioxide to obtain improved foam in liqueurs JP 5038275 A
Foaming liquid sweeteners Use of quillaja saponins, aqueous sugar solution and pectin to obtain foaming liquid sweeteners charged in aerosol cans with CO2 JP 4287657 A
Protein-containing liquid compositions for beverages Quillaja saponins are used to obtain stable solution of proteins at high concentration. JP 3108450 A
Saponeceous beverage A drink containing quillaja extract having effects on control of intestinal function, improvement in gastrasthemia. JP 2238869 A
Slush: dry mix for producing a slush beverage Quillaja extract is included to provide foam. The foam agent further improves the ice crystal structure/morphology and the refreshment value of the slush US Patent 5,853,785
Slush: low calorie slush beverage Low calorie, semi frozen drink. Quillaja extract is added to stabilize foam. US Patents 4,986,994
5,069,924
Carotene emulsion Helps disperse carotene system in water-soluble material; excellent heat and light resistance. JP 7090188 A
JP 7135908 A
D-phase emulsion of aromatic orange oil Quillaja saponin is used to obtain a transparent emulsion of orange oil. US Patent 5,152,928
Emulsions for foods and beverages Transparent and stable emulsions using quillaja saponins. Average particle size = 0.2 µm JP 4051853 A
Oil in water emulsion Purified quillaja extracts produce stable oil in water emulsions. The extracts are purified using synthetic high molecular adsorbent. JP 62011541 A
Oil in water emulsion Purified quillaja saponins are used to obtain stable oil in water emulsion with excellent resistance to heat and change of pH. JP 63098369 A
Oil in water emulsion composition Quillaja saponins are used in conjunction with a thickener (e.g. xanthan gum) to produce stable emulsion. JP 63157934 A
Oil soluble flavors in candies To impart flavor and taste to candies. The oily flavor compounds are emulsified with quillaja saponins JP 6022697 A
Oxidation-stable emulsions of oil and fats with transparent appearance Emulsions preventing the formation of offensive odor when oils containing higher unsaturated fatty acids (fish oil). JP 8051928 A
Solubilization of capsicum oleoresin Quillaja extract is used to solubilize a concentrated capsicum oleoresin to be used as food flavoring. US Patent 5,804,239
Soy sauce containing emulsified fat and oil Quillaja acts as an emulsifying agent, exhibiting excellent stability regardless fat and oil content. JP 63233761 A
Vitamin E: water soluble preparation The preparation contains quillaja saponin and vitamin E. It is water soluble and can be used in foods, pharmaceuticals, cosmetics, etc. JP 59048414 A

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