Pernod Ricard has been granted a patent for particles that contain caviar-based food and are embedded in a gelled network of polysaccharide. These particles can be added to alcoholic beverages, such as vodka, and a container filled with the beverage. The alcoholic beverage can contain between 0.5% and 50% of these particles, with specific mass percentages for the caviar juice, gelling polysaccharide, hydroxypropylmethyl-cellulose (HPMC), and water. The gelling polysaccharide can be selected from various options including sodium or potassium alginates, gellans, carrageenans, pectins, gelatin, and agar. GlobalData’s report on Pernod Ricard gives a 360-degree view of the company including its patenting strategy. Buy the report here.

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According to GlobalData’s company profile on Pernod Ricard, Nanoemulsion cosmetics was a key innovation area identified from patents. Pernod Ricard's grant share as of September 2023 was 74%. Grant share is based on the ratio of number of grants to total number of patents.

Patent granted for alcoholic beverage with caviar-based particles

Source: United States Patent and Trademark Office (USPTO). Credit: Pernod Ricard SA

A recently granted patent (Publication Number: US11753611B2) describes an alcoholic beverage that contains particles embedded in a gelled network. The particles consist of a mixture of caviar juice, hydroxypropylmethyl-cellulose (HPMC), and water, with the addition of a gelling polysaccharide. The gelling polysaccharide can be selected from a group of substances including sodium or potassium alginates, gellans, carrageenans, pectins, gelatin, and agar.

The alcoholic beverage can contain between 0.5% and 50% of these particles by mass percentage. The particles themselves consist of between 0.5% and 25% caviar juice, between 0.5% and 3% of the gelling polysaccharide, between 0.015% and 1% of HPMC, and between 70% and 98% water. The water used in the beverage is specified to be purified water.

In addition to the basic composition, the beverage can also include a food surfactant embedded in the gelled network. The food surfactant can be selected from a group that includes sodium stearoyl-2-lactylate, polysorbate 20, and polysorbate 80. The particles can contain between 0.00001% and 3% of the food surfactant by mass percentage.

The patent also describes a method for manufacturing the particles. This involves dissolving and hydrating the gelling polysaccharide in water to obtain a solution, adding caviar juice, HPMC, and optionally other compounds such as food surfactants, food colorings, and antioxidants to form a viscous paste. Drops of the paste are then immersed in a gelling solution to form the particles, which are subsequently recovered.

The alcoholic beverage can be made with various types of alcohol, including vodka, gin, tequila, mescal, grappa, rum, whiskey, calvados, sake, baijiu, wines, beverages comprising wine, beverages obtained from fermented constituents of vegetable origin, and combinations thereof.

The particles in the beverage can range in mass percentage from 2% to 10%. They can contain between 5% and 12.50% caviar juice, between 1.20% and 1.50% sodium alginate (a specific type of gelling polysaccharide), between 0.15% and 1.50% HPMC, and between 83.85% and 98.65% purified water. The particles can also contain between 0.1% and 2% of the food surfactant.

The size of the particles can vary, with a diameter between 1 mm and 10 mm, and preferably between 1.5 mm and 5 mm.

In summary, this patent describes an alcoholic beverage that contains particles embedded in a gelled network, with specific compositions and manufacturing methods outlined. The beverage can be made with various types of alcohol and can include additional ingredients such as food surfactants, food colorings, and antioxidants. The particles have a specific size range and are made using a specific manufacturing process.

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GlobalData, the leading provider of industry intelligence, provided the underlying data, research, and analysis used to produce this article.

GlobalData Patent Analytics tracks bibliographic data, legal events data, point in time patent ownerships, and backward and forward citations from global patenting offices. Textual analysis and official patent classifications are used to group patents into key thematic areas and link them to specific companies across the world’s largest industries.