FIELD OF INVENTION
[001] The present disclosure is directed to the field of food products and beverages, and in particular relates to a method of producing food products and beverages containing fruit chunks that can stimulate a chewy mouth feel of the fruit.
BACKGROUND OF THE INVENTION
[002] Bubble beverages, are refreshments consisting of beverages blended with fruit or fruit jelly chunks, to which tapioca balls (also known as bubbles) are often added to give a chewy mouth feel to beverage. Juice products blended with fruit chunks (Del MonteTM) or Popping Boba are examples of bubble beverages to name a few. A variety of processes have been employed to prepare the bubble beverages, whose protocols vary to include taste and shelf life.
[003] For example, WO/2016/130507 discloses a production method that may include combining an outer layer of high "G" alginate with high "M" alginate or pectin, and an inner layer including fruit puree/juice with gum and insoluble calcium salt to simulate the organoleptic properties of fresh bubble tea starch balls. US 20100047395 discloses a process comprising one or more starches, flavouring component including one of kiwi, strawberry, orange fruit, lychee, mango, coffee, chocolate, passion fruit, etc., and one or more alginates encapsulating the one or more starches and tea to prepare the bubble tea. WO2016/130506 discloses a method of making an artificial fruit composition comprising: combining fruit puree or juice, an alginate salt, milk protein, and calcium to produce a reconstituted fruit mixture; setting the reconstituted fruit mixture; and cutting the reconstituted fruit mixture into pieces to produce reconstituted fruit bits, wherein the reconstituted fruit mixture is optionally injecting with a gas.
[004] Unfortunately, along with the cost and production difficulties associated with preparing fruit chunks from real fruit, many fruits are subject to seasonal supply and meeting the consumer demand year-round is challenging. Further, natural fruit chunks are subject to degradation (softening and browning) during shelf-storage. Furthermore, after the shelf-life, the exterior of the bubbles become undesirably soft and slimy, the interior of the bubble may lose its elasticity and chewiness, and the entire bubble may become swollen taking up most of the space of the beverage container. Consequently, it is desirable to produce a bubble composition that maintains its shape, firmness, and chewiness for a prolonged period.
SUMMARY OF THE INVENTION

[005] In an aspect of the present disclosure, there is provided a process for obtaining bubble beverages, said process comprising: a) obtaining a beverage sample, wherein the beverage sample is divided in two parts, part 1 and part 2; b) contacting the part 1 of the beverage sample with sodium alginate to obtain a mixture A; c) contacting the part 2 of the beverage sample with calcium lactate gluconate to obtain a mixture B; d) releasing the mixture A into the mixture B to obtain spheres; and e) processing the spheres to obtain bubble beverages, wherein the bubble beverages have a uniform diameter in a range of 2-12mm.
[006] These and other features, aspects, and advantages of the present subject matter will be better understood with reference to the following description and appended claims. This summary is provided to introduce a selection of concepts in a simplified form. This summary is not intended to identify key features or essential features of the claimed subject matter, nor is it intended to be used to limit the scope of the claimed subject matter.
BRIEF DESCRIPTION OF THE DRAWINGS
[007] The following drawings form part of the present specification and are included to
further illustrate aspects of the present disclosure. The disclosure may be better be understood
by reference to the drawings in combination with the detailed description of the specific
embodiments presented herein.
[008] Figure 1 depicts a combination of sodium alginate and calcium lactate gluconate at
various w/w ratios, for juice bubble preparation, in accordance with an embodiment of
present disclosure.
[009] Figure 2 depicts various size of bubbles in fruit juice, in accordance with an
embodiment of present disclosure.
[0010] Figure 3 depicts the porosity in bubbles in the fruit juice, in accordance with an
embodiment of present disclosure.
[0011] Figure 4 depicts the effect of temperature on bubble beverages, with varying
concentrations of sodium alginate, when stored at 4oC and at -20oC, in accordance with an
embodiment of present disclosure.
[0012] Figure 5 depicts 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of
sodium alginate, calcium lactate gluconate, and bubble juice, in isolation and in combination,
at various w/w ratios, in accordance with an embodiment of present disclosure.
[0013] Figure 6 depicts the effect of juice and bubble beverages at day 1 and day 90 of their
production on radical scavenging activity, in accordance with an embodiment of present
disclosure.

[0014] Figure 7a depicts the bubble beverage formed through Formulation 1, in accordance
with an embodiment of present disclosure.
[0015] Figure 7b depicts the bubble beverage formed through Formulation 2, in accordance
with an embodiment of present disclosure.
[0016] Figure 7c depicts the bubble beverage formed through Formulation 3, in accordance
with an embodiment of present disclosure.
DETAILED DESCRIPTION OF THE INVENTION
[0017] Those skilled in the art will be aware that the present disclosure is subject to variations and modifications other than those specifically described. It is to be understood that the present disclosure includes all such variations and modifications. The disclosure also includes all such steps, features, compositions, and compounds referred to or indicated in this specification, individually or collectively, and any and all combinations of any or more of such steps or features.
Definitions
[0018] For convenience, before further description of the present disclosure, certain terms
employed in the specification, and examples are collected here. These definitions should be
read in the light of the remainder of the disclosure and understood as by a person of skill in
the art. The terms used herein have the meanings recognized and known to those of skill in
the art, however, for convenience and completeness, particular terms and their meanings are
set forth below.
[0019] The articles “a”, “an” and “the” are used to refer to one or to more than one (i.e., to at
least one) of the grammatical object of the article.
[0020] The terms “comprise” and “comprising” are used in the inclusive, open sense,
meaning that additional elements may be included. It is not intended to be construed as
“consists of only”.
[0021] Throughout this specification, unless the context requires otherwise the word
“comprise”, and variations such as “comprises” and “comprising”, will be understood to
imply the inclusion of a stated element or step or group of element or steps but not the
exclusion of any other element or step or group of element or steps.
[0022] The term “including” is used to mean “including but not limited to”. “Including” and
“including but not limited to” are used interchangeably.
[0023] The term “at least one” is used to mean one or more and thus includes individual
components as well as mixtures/combinations.

[0024] Ratios, concentrations, amounts, and other numerical data may be presented herein in a range format. It is to be understood that such range format is used merely for convenience and brevity and should be interpreted flexibly to include not only the numerical values explicitly recited as the limits of the range, but also to include all the individual numerical values or sub-ranges encompassed within that range as if each numerical value and sub-range is explicitly recited. For example, a temperature range of about 25-37 ℃ should be interpreted to include not only the explicitly recited limits of about 25 ℃ to about 37 ℃, but also to include sub-ranges, such as 25-37 ℃, 28-37 ℃, and so forth, as well as individual amounts, including fractional amounts, within the specified ranges, such as 25.2 ℃, and 32.5 ℃, for example.
[0025] Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this disclosure belongs. Although any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the disclosure, the preferred methods, and materials are now described. All publications mentioned herein are incorporated herein by reference. [0026] The term “at least one” is used to mean one or more and thus includes individual components as well as mixtures/combinations.
[0027] The term “shelf-life” refers to the length of time for which the food product or beverage remains usable or fit for consumption.
[0028] The term beverage herein described refers to the fruit juices, vegetable juices, dairy products like flavored milk and yogurt, carbonated beverages like soda, cold tea, cod coffee, energy drinks, and combinations thereof. The fruit juice includes juice of a fruit selected from a group consisting of grapefruit, cherry, orange, mango, plum, prune, cranberry, apricot, blueberry, banana, passion fruit, lychee, grape, apple, pineapple, peach, pear, apricot, pomegranate, papaya, lemon, line, tangerine, kiwi, quince, guava, or combinations thereof. . [0029] The term “bubble beverage” refers to beverages with starch and/or gelatin, thereby imparting the beverage a chewy feel to the end consumer. Although the examples herein provided relate to a process of preparation of bubble juice from fruit pulp, it may be understood by a person skilled in the art that the proposed process may be extended towards the preparation of other beverages as well, albeit with a few variations, as may be understood by a person skilled in the art. The term ‘conventional dropper’ used in the present disclosure relates to any mechanical dropper which can be used to dispense a solution/mixture into another solution/mixture.

[0030] The present disclosure is not to be limited in scope by the specific implementations described herein, which are intended for the purposes of exemplification only. Functionally-equivalent products, compositions, and methods are clearly within the scope of the disclosure, as described herein.
[0031] Conventional methods for producing bubble beverages are associated with high cost and production difficulties associated with preparing fruit chunks from real fruit. As discussed in the previous sections, it is desirable to produce a durable bubble composition that maintains its shape, firmness, and chewiness for a prolonged period of time and in various temperature range. In view of the same, the present disclosure discloses a process for obtaining bubble beverages which are more stable and retain the desirable characteristics on extended storage and temperature fluctuations. The process involves preparation of two mixtures of beverage samples (desirable sample for which bubbles need to be prepared), mixture A containing sodium alginate in a beverage sample, and mixture B containing calcium lactate gluconate in the beverage sample. The mixture A is slowly released in to the mixture B to obtain spheres. The spheres are processed further to result in the formation of bubble beverages. The obtained bubble beverages have a uniform diameter in a range of 2-12 mm and display desired characteristics and also retain antioxidant properties.
[0032] In an embodiment of the present disclosure, there is provided a process for obtaining bubble beverages, said process comprising: a) obtaining a beverage sample, wherein the beverage sample is divided in two parts, part 1 and part 2; b) contacting the part 1 of the beverage sample with sodium alginate to obtain a mixture A; c) contacting the part 2 of the beverage sample with calcium lactate gluconate to obtain a mixture B; d) releasing the mixture A into the mixture B to obtain spheres; and e) processing the spheres to obtain bubble beverages, wherein the bubble beverages have a uniform diameter in a range of 2¬12mm. In another embodiment, the bubble beverages have a uniform diameter in the range of 5mm to 10mm.
[0033] In an embodiment of the present disclosure, there is there is provided a process for obtaining bubble beverages as described herein, wherein the mixture A has sodium alginate in a range of 1-2% (w/v) with respect to the mixture A. In another embodiment, the mixture A has 1%(w/v) sodium alginate with respect to the mixture A. In yet another embodiment, the mixture A has 2% (w/v) sodium alginate w/v with respect to the mixture A.
[0034] In an embodiment of the present disclosure, there is provided a process for obtaining bubble beverages, said process comprising: a) obtaining a beverage sample, wherein the beverage sample is divided in two parts, part 1 and part 2; b) contacting the part 1 of the

beverage sample with sodium alginate to obtain a mixture A, and wherein the mixture A has sodium alginate in a range of 1-2% (w/v) with respect to the mixture A; c) contacting the part 2 of the beverage sample with calcium lactate gluconate to obtain a mixture B; d) releasing the mixture A into the mixture B to obtain spheres; and e) processing the spheres to obtain bubble beverages, wherein the bubble beverages have a uniform diameter in a range of 2-12mm.
[0035] In an embodiment of the present disclosure, there is there is provided a process for obtaining bubble beverages as described herein, wherein the mixture B has calcium lactate gluconate of 2% (w/v) with respect to the mixture B.
[0036] In an embodiment of the present disclosure, there is provided a process for obtaining bubble beverages, said process comprising: a) obtaining a beverage sample, wherein the beverage sample is divided in two parts, part 1 and part 2; b) contacting the part 1 of the beverage sample with sodium alginate to obtain a mixture A; c) contacting the part 2 of the beverage sample with calcium lactate gluconate to obtain a mixture B, wherein the mixture B has calcium lactate gluconate w/v of 2% with respect to the mixture B; d) releasing the mixture A into the mixture B to obtain spheres; and e) processing the spheres to obtain bubble beverages, wherein the bubble beverages have a uniform diameter in a range of 2¬12mm.
[0037] In an embodiment of the present disclosure, there is provided a process for obtaining bubble beverages, said process comprising: a) obtaining a beverage sample, wherein the beverage sample is divided in two parts, part 1 and part 2; b) contacting the part 1 of the beverage sample with sodium alginate to obtain a mixture A, wherein the mixture A has sodium alginate in a range of 1-2% (w/v)with respect to the mixture A; c) contacting the part 2 of the beverage sample with calcium lactate gluconate to obtain a mixture B, wherein the mixture B has calcium lactate gluconate of 2% (w/v) with respect to the mixture B; d) releasing the mixture A into the mixture B to obtain spheres; and e) processing the spheres to obtain bubble beverages, wherein the bubble beverages have a uniform diameter in a range of 2-12mm.
[0038] In an embodiment of the present disclosure, there is provided a process for obtaining bubble beverages as described herein, wherein contacting the part 1 of the beverage sample with sodium alginate is done at a stirring speed in a range of 300-450 rpm at a temperature range of 25℃ – 37 ℃ for a time period in a range of 25-35 minutes. In another embodiment, the part 1 of the beverage sample is contacted with sodium alginate at a stirring speed in a

range of 350-450 rpm at a temperature range of 25℃ – 30 ℃ for a time period in a range of 28-32 minutes.
[0039] In an embodiment of the present disclosure, there is provided a process for obtaining bubble beverages, said process comprising: a) obtaining a beverage sample, wherein the beverage sample is divided in two parts, part 1 and part 2; b) contacting the part 1 of the beverage sample with sodium alginate to obtain a mixture A, wherein contacting the part 1 of the beverage sample with the mixture A is done at a stirring speed in a range of 300-450 rpm at a temperature range of 25℃ – 37℃ for a time period in a range of 25-35 minutes; c) contacting the part 2 of the beverage sample with calcium lactate gluconate to obtain a mixture B; d) releasing the mixture A into the mixture B to obtain spheres; and e) processing the spheres to obtain bubble beverages, wherein the bubble beverages have a uniform diameter in a range of 2-12mm.
[0040] In an embodiment of the present disclosure, there is provided a process for obtaining bubble beverages, said process comprising: a) obtaining a beverage sample, wherein the beverage sample is divided in two parts, part 1 and part 2; b) contacting the part 1 of the beverage sample with sodium alginate to obtain a mixture A, wherein the mixture A has sodium alginate in a range of 1-2% (w/v) with respect to the mixture A, and wherein contacting the part 1 of the beverage sample with the mixture A is done at a stirring speed in a range of 300-450 rpm at a temperature range of 25℃ – 37℃ for a time period in a range of 25-35 minutes; c) contacting the part 2 of the beverage sample with calcium lactate gluconate to obtain a mixture B, wherein the mixture B has calcium lactate gluconate of 2% (w/v) with respect to the mixture B; d) releasing the mixture A into the mixture B to obtain spheres; and e) processing the spheres to obtain bubble beverages, wherein the bubble beverages have a uniform diameter in a range of 2-12mm.
[0041] In an embodiment of the present disclosure, there is provided a process for obtaining bubble beverages as described herein, wherein contacting the part 2 of the beverage sample with calcium lactate gluconate is done at a stirring speed in a range of 300-450 rpm at a temperature range of 25℃ – 37℃ for a time period in a range of 1-3 minutes. In another embodiment, the part 2 of the beverage sample is contacted with calcium lactate gluconate at a stirring speed in a range of 350-400 rpm for a time period in a range of 1.5-2.5 minutes. [0042] In an embodiment of the present disclosure, there is provided a process for obtaining bubble beverages, said process comprising: a) obtaining a beverage sample, wherein the beverage sample is divided in two parts, part 1 and part 2; b) contacting the part 1 of the beverage sample with sodium alginate to obtain a mixture A; c) contacting the part 2 of the

beverage sample with calcium lactate gluconate to obtain a mixture B, wherein contacting the part 2 of the beverage sample with calcium lactate gluconate is done at a stirring speed in a range of 300-450 rpm at a temperature range of 25℃ – 37℃ for a time period in a range of 1-3 minutes; d) releasing the mixture A into the mixture B to obtain spheres; and e) processing the spheres to obtain bubble beverages, wherein the bubble beverages have a uniform diameter in a range of 2-12mm.
[0043] In an embodiment of the present disclosure, there is provided a process for obtaining bubble beverages, said process comprising: a) obtaining a beverage sample, wherein the beverage sample is divided in two parts, part 1 and part 2; b) contacting the part 1 of the beverage sample with sodium alginate to obtain a mixture A, wherein the mixture A has sodium alginate in a range of 1-2% (w/v) with respect to the mixture A, and wherein contacting the part 1 of the beverage sample with sodium alginate is done at a stirring speed in a range of 300-450 rpm at a temperature range of 25℃ – 37℃ for a time period in a range of 25-35 minutes; c) contacting the part 2 of the beverage sample with calcium lactate gluconate to obtain a mixture B, wherein the mixture B has calcium lactate gluconate of 2% (w/v) with respect to the mixture B, and wherein contacting the part 2 of the beverage sample with calcium lactate gluconate is done at a stirring speed in a range of 300-450 rpm at a temperature range of 20℃ – 30℃ for a time period in a range of 1-3 minutes; d) releasing the mixture A into the mixture B to obtain spheres; and e) processing the spheres to obtain bubble beverages, wherein the bubble beverages have a uniform diameter in a range of 2¬12mm.
[0044] In an embodiment of the present disclosure, there is there is provided a process for obtaining bubble beverages as described herein, wherein the mixture A is released into the mixture B with a dropper selected from a group consisting of a syringe-needle, a pipette-tip, and a conventional dropper. .
[0045] In an embodiment of the present disclosure, there is provided a process for obtaining bubble beverages, said process comprising: a) obtaining a beverage sample, wherein the beverage sample is divided in two parts, part 1 and part 2; b) contacting the part 1 of the beverage sample with sodium alginate to obtain a mixture A, c) contacting the part 2 of the beverage sample with calcium lactate gluconate to obtain a mixture B, d) releasing the mixture A into the mixture B to obtain spheres; wherein the mixture A is released into the mixture B through a dropper selected from a group consisting of a syringe-needle, a pipette-tip, and a conventional dropper; and e) processing the spheres to obtain bubble beverages, wherein the bubble beverages have a uniform diameter in a range of 2-12mm.

[0046] In an embodiment of the present disclosure, there is there is provided a process for obtaining bubble beverages as described herein, wherein the dropper has a diameter of dispensing orifice in a range of 2-8mm. In another embodiment of the present disclosure, the dropper has a diameter of dispensing orifice in a range of 3-7 mm.
[0047] In an embodiment of the present disclosure, there is provided a process for obtaining bubble beverages, said process comprising: a) obtaining a beverage sample, wherein the beverage sample is divided in two parts, part 1 and part 2; b) contacting the part 1 of the beverage sample with sodium alginate to obtain a mixture A, c) contacting the part 2 of the beverage sample with calcium lactate gluconate to obtain a mixture B, d) releasing the mixture A into the mixture B to obtain spheres, wherein the mixture A is released into the mixture B through a dropper selected from a group consisting of a syringe-needle, a pipette-tip, and a conventional dropper, and wherein the dropper has a diameter of dispensing orifice in a range of 2-8mm; and e) processing the spheres to obtain bubble beverages, wherein the bubble beverages have a uniform diameter in a range of 2-12mm.
[0048] In an embodiment of the present disclosure, there is there is provided a process for obtaining bubble beverages as described herein, wherein releasing the mixture A into the mixture B is done at a range of 50-60 drops per minute. In another embodiment of the present disclosure, releasing the mixture A into the mixture B is done at a range of 52-58 drops per minute.
[0049] In an embodiment of the present disclosure, there is provided a process for obtaining bubble beverages, said process comprising: a) obtaining a beverage sample, wherein the beverage sample is divided in two parts, part 1 and part 2; b) contacting the part 1 of the beverage sample with sodium alginate to obtain a mixture A, c) contacting the part 2 of the beverage sample with calcium lactate gluconate to obtain a mixture B, d) releasing the mixture A into the mixture B to obtain spheres; wherein releasing the mixture A into the mixture B is done at a range of 50-60 drops per minute; and e) processing the spheres to obtain bubble beverages, wherein the bubble beverages have a uniform diameter in a range of 2-12mm.
[0050] In an embodiment of the present disclosure, there is provided a process for obtaining bubble beverages, said process comprising: a) obtaining a beverage sample, wherein the beverage sample is divided in two parts, part 1 and part 2; b) contacting the part 1 of the beverage sample with sodium alginate to obtain a mixture A, wherein contacting the part 1 of the beverage sample with sodium alginate is done at a stirring speed in a range of 300-450 rpm at a temperature range of 25℃ – 37℃ for a time period in a range of 25-35 minutes; c)

contacting the part 2 of the beverage sample with calcium lactate gluconate to obtain a mixture B, wherein contacting the part 2 of the beverage sample with calcium lactate gluconate is done at a stirring speed in a range of 300-450 rpm at a temperature range of 25℃ – 37℃ for a time period in a range of 1-3 minutes B; d) releasing the mixture A into the mixture B to obtain spheres; wherein the mixture A is released into the mixture B through a dropper at a range of 50-60 drops per minute; and e) processing the spheres to obtain bubble beverages, wherein the bubble beverages have a uniform diameter in a range of 2-12mm. [0051] In an embodiment of the present disclosure, there is there is provided a process for obtaining bubble beverages as described herein, wherein releasing the mixture A through a dropper into the mixture B is done from a height in a range of 6-15cm from surface of the mixture B. In another embodiment, the releasing of mixture A into the mixture B is done from a height in a range of 8-13cm from surface of the mixture B.
[0052] In an embodiment of the present disclosure, there is provided a process for obtaining bubble beverages, said process comprising: a) obtaining a beverage sample, wherein the beverage sample is divided in two parts, part 1 and part 2; b) contacting the part 1 of the beverage sample with sodium alginate to obtain a mixture A, c) contacting the part 2 of the beverage sample with calcium lactate gluconate to obtain a mixture B, d) releasing the mixture A into the mixture B to obtain spheres, wherein the mixture A is released into the mixture B through a dropper at a range of 50-60 drops per minute, and from a height in a range of 6-15cm from surface of the mixture B ;and e) processing the spheres to obtain bubble beverages, wherein the bubble beverages have a uniform diameter in a range of 2¬12mm.
[0053] In an embodiment of the present disclosure, there is provided a process for obtaining bubble beverages, said process comprising: a) obtaining a beverage sample, wherein the beverage sample is divided in two parts, part 1 and part 2; b) contacting the part 1 of the beverage sample with sodium alginate to obtain a mixture A, wherein contacting the part 1 of the beverage sample with sodium alginate is done at a stirring speed in a range of 300-450 rpm at a temperature range of 25℃ – 37℃ for a time period in a range of 25-35 minutes; c) contacting the part 2 of the beverage sample with calcium lactate gluconate to obtain a mixture B, and wherein contacting the part 2 of the beverage sample with calcium lactate gluconate is done at a stirring speed in a range of 300-450 rpm at a temperature range of 25℃ – 37℃ for a time period in a range of 1-3 minutes B; d) releasing the mixture A into the mixture B to obtain spheres; wherein the mixture A is released into the mixture B through a dropper at a range of 50-60 drops per minute; and from a height in a range of 6-15cm from

surface of the mixture B; and e) processing the spheres to obtain bubble beverages, wherein the bubble beverages have a uniform diameter in a range of 2-12mm.
[0054] In an embodiment of the present disclosure, there is provided a process for obtaining bubble beverages as described herein, wherein the part 2 of the beverage sample has a volume in a range of 2-3 times of the part 1. In another embodiment, the part 2 of the beverage sample has a volume in a range of 2.25-2.75 times of the part 1. In yet another embodiment of the present disclosure, the part 2 of the beverage sample has a volume of 2.5 times of the part 1.
[0055] In an embodiment of the present disclosure, there is provided a process for obtaining bubble beverages, said process comprising: a) obtaining a beverage sample, wherein the beverage sample is divided in two parts, part 1 and part 2; wherein the part 2 of the beverage sample has a volume in a range of 2-3 times of the part 1; b) contacting the part 1 of the beverage sample with sodium alginate to obtain a mixture A, wherein the mixture A has sodium alginate in a range of 1-2% (w/v) with respect to the mixture A; c) contacting the part 2 of the beverage sample with calcium lactate gluconate to obtain a mixture B, wherein the mixture B has calcium lactate gluconate of 2% (w/v) with respect to the mixture B; d) releasing the mixture A into the mixture B to obtain spheres; and e) processing the spheres to obtain bubble beverages, wherein the bubble beverages have a uniform diameter in a range of 2-12mm.
[0056] In an embodiment of the present disclosure, there is provided a process for obtaining bubble beverages as described herein, wherein the processing of the spheres involves stirring the spheres for a time period in a range of 1-10 minutes to obtain the bubble beverages. In another embodiment of the present disclosure, the processing of the spheres involves stirring the spheres for a time period in a range of 3-7 minutes to obtain the bubble beverages. [0057] In an embodiment of the present disclosure, there is provided a process for obtaining bubble beverages, said process comprising: a) obtaining a beverage sample, wherein the beverage sample is divided in two parts, part 1 and part 2; b) contacting the part 1 of the beverage sample with sodium alginate to obtain a mixture A, wherein contacting the part 1 of the beverage sample with sodium alginate is done at a stirring speed in a range of 300-450 rpm at a temperature range of 25℃ – 37℃ for a time period in a range of 25-35 minutes; c) contacting the part 2 of the beverage sample with calcium lactate gluconate to obtain a mixture B, and wherein contacting the part 2 of the beverage sample with calcium lactate gluconate is done at a stirring speed in a range of 300-450 rpm at a temperature range of 25℃ – 37℃ for a time period in a range of 1-3 minutes B; d) releasing the mixture A into the

mixture B to obtain spheres, wherein the mixture A is released into the mixture B through a dropper at a range of 50-60 drops per minute, and from a height in a range of 6-15cm from surface of the mixture B; and wherein the dropper is selected from a group consisting of a syringe-needle, a pipette-tip, and a conventional dropper, and wherein the dropper has a diameter of dispensing orifice in a range of 2-8mm; and e) processing the spheres to obtain bubble beverages, wherein the bubble beverages have a uniform diameter in a range of 2-12mm, and wherein the processing of the spheres involves stirring the spheres for a time period in a range of 1-10 minutes to obtain the bubble beverages.
[0058] In an embodiment of the present disclosure, there is provided a process for obtaining bubble beverages, said process comprising: a) obtaining a beverage sample, wherein the beverage sample is divided in two parts, part 1 and part 2; b) contacting the part 1 of the beverage sample with sodium alginate to obtain a mixture A, wherein contacting the part 1 of the beverage sample with sodium alginate is done at a stirring speed in a range of 300-450 rpm at a temperature range of 25℃ – 37℃ for a time period in a range of 25-35 minutes; c) contacting the part 2 of the beverage sample with calcium lactate gluconate to obtain a mixture B, and wherein contacting the part 2 of the beverage sample with calcium lactate gluconate is done at a stirring speed in a range of 300-450 rpm at a temperature range of 25℃ – 37℃ for a time period in a range of 1-3 minutes B; d) releasing the mixture A into the mixture B to obtain spheres, wherein the mixture A is released into the mixture B through a dropper at a range of 50-60 drops per minute, and from a height in a range of 6-15cm from surface of the mixture B; and e) processing the spheres to obtain bubble beverages, wherein the bubble beverages have a uniform diameter in a range of 2-12mm, and wherein the processing of the spheres involves stirring the spheres for a time period in a range of 1-10 minutes to obtain the bubble beverages.
[0059] In an embodiment of the present disclosure, there is provided a process for obtaining bubble beverages as described herein, wherein the processing of the spheres comprises stirring at a range of 30-50 rpm, at a temperature in a range of 25-37℃. In another embodiment of the present disclosure, the processing of the spheres comprises stirring at a range of 35-45 rpm, at a temperature in a range of 28-34℃.
[0060] In an embodiment of the present disclosure, there is provided a process for obtaining bubble beverages, said process comprising: a) obtaining a beverage sample, wherein the beverage sample is divided in two parts, part 1 and part 2; b) contacting the part 1 of the beverage sample with sodium alginate to obtain a mixture A, wherein contacting the part 1 of the beverage sample with sodium alginate is done at a stirring speed in a range of 300-450

rpm at a temperature range of 25℃ – 37℃ for a time period in a range of 25-35 minutes; c) contacting the part 2 of the beverage sample with calcium lactate gluconate to obtain a mixture B, wherein contacting the part 2 of the beverage sample with calcium lactate gluconate is done at a stirring speed in a range of 300-450 rpm at a temperature range of 25℃ – 37℃ for a time period in a range of 1-3 minutes B; d) releasing the mixture A into the mixture B to obtain spheres, wherein the mixture A is released into the mixture B through a dropper at a range of 50-60 drops per minute, and from a height in a range of 6-15cm from surface of the mixture B; and e) processing the spheres to obtain bubble beverages, wherein the bubble beverages have a uniform diameter in a range of 2-12mm, and wherein the processing of the spheres involves stirring the spheres at a range of 30-50 rpm, at a temperature in a range of 25-37℃, for a time period in a range of 1-10 minutes to obtain the bubble beverages.
[0061] In an embodiment of the present disclosure, there is provided a process for obtaining bubble beverages as described herein, wherein the beverage sample is selected from a group consisting of fruit juices including mango juice, vegetable juices, dairy products, carbonated beverage, cold tea, cod coffee, energy drinks, and combinations thereof..
[0062] In an embodiment of the present disclosure, there is provided a process for obtaining bubble beverages, said process comprising: a) obtaining a beverage sample, wherein the beverage sample is divided in two parts, part 1 and part 2, and wherein the beverage sample is selected from a group consisting of fruit juices including mango juice, vegetable juices, dairy products, carbonated beverage, cold tea, cod coffee, energy drinks, and combinations thereof; b) contacting the part 1 of the beverage sample with sodium alginate to obtain a mixture A, wherein contacting the part 1 of the beverage sample with sodium alginate is done at a stirring speed in a range of 300-450 rpm at a temperature range of 25℃ – 37℃ for a time period in a range of 25-35 minutes; c) contacting the part 2 of the beverage sample with calcium lactate gluconate to obtain a mixture B, and wherein contacting the part 2 of the beverage sample with calcium lactate gluconate is done at a stirring speed in a range of 300-450 rpm at a temperature range of 25℃ – 37℃ for a time period in a range of 1-3 minutes B; d) releasing the mixture A into the mixture B to obtain spheres, wherein the mixture A is released into the mixture B through a dropper at a range of 50-60 drops per minute, and from a height in a range of 6-15cm from surface of the mixture B; and e) processing the spheres to obtain bubble beverages, wherein the bubble beverages have a uniform diameter in a range of 2-12mm, and wherein the processing of the spheres involves stirring the spheres at a range of 30-50 rpm, at a temperature in a range of 25-37℃, for a time period in a range of 1-10

minutes to obtain the bubble beverages. In another embodiment of the present disclosure, the beverage sample is mango juice.
[0063] In an embodiment of the present disclosure, there is provided a process for obtaining bubble beverages, said process comprising: a) obtaining a beverage sample, wherein the beverage sample is divided in two parts, part 1 and part 2, wherein the part 2 of the beverage sample has a volume in a range of 2-3 times of the part 1, and wherein the beverage sample is selected from a group consisting of = fruit juices including mango juice, vegetable juices, dairy products, carbonated beverage, cold tea, cod coffee, energy drinks, and combinations thereof; b) contacting the part 1 of the beverage sample with sodium alginate to obtain a mixture A, wherein the mixture A has sodium alginate in a range of 1-2% (w/v) with respect to the mixture A; c) contacting the part 2 of the beverage sample with calcium lactate gluconate to obtain a mixture B, wherein the mixture B has calcium lactate gluconate of 2% (w/v) with respect to the mixture B; d) releasing the mixture A into the mixture B to obtain spheres; and e) processing the spheres to obtain bubble beverages, wherein the bubble beverages have a uniform diameter in a range of 2-12mm.
[0064] In an embodiment of the present disclosure, there is provided a process for obtaining bubble beverages, wherein the bubble beverages retain anti-oxidant properties.
[0065] In an embodiment of the present disclosure, there is provided a process for obtaining bubble beverages, said process comprising: a) obtaining a beverage sample, wherein the beverage sample is divided in two parts, part 1 and part 2, and wherein the beverage sample is selected from a group consisting of fruit juices including mango juice, vegetable juices, dairy products, carbonated beverage, cold tea, cod coffee, energy drinks, and combinations thereof; b) contacting the part 1 of the beverage sample with sodium alginate to obtain a mixture A, wherein contacting the part 1 of the beverage sample with sodium alginate is done at a stirring speed in a range of 300-450 rpm at a temperature range of 25℃ – 37℃ for a time period in a range of 25-35 minutes; c) contacting the part 2 of the beverage sample with calcium lactate gluconate to obtain a mixture B, wherein contacting the part 2 of the beverage sample with calcium lactate gluconate is done at a stirring speed in a range of 300-450 rpm at a temperature range of 25℃ – 37℃ for a time period in a range of 1-3 minutes B; d) releasing the mixture A into the mixture B to obtain spheres, wherein the mixture A is released into the mixture B through a dropper at a range of 50-60 drops per minute, and from a height in a range of 6-15cm from surface of the mixture B; and e) processing the spheres to obtain bubble beverages, wherein the bubble beverages have a uniform diameter in a range of 2¬12mm, and wherein the processing of the spheres involves stirring the spheres at a range of

30-50 rpm, at a temperature in a range of 25-37℃, for a time period in a range of 1-10 minutes to obtain the bubble beverages, and wherein the bubble beverages retain anti-oxidant properties.
[0066] In an embodiment of the present disclosure, there is provided a process for obtaining bubble beverages, said process comprising: a) obtaining a beverage sample, wherein the beverage sample is divided in two parts, part 1 and part 2, wherein the part 2 of the beverage sample has a volume in a range of 2-3 times of the part 1, and wherein the beverage sample is selected from a group consisting of fruit juices including mango juice, vegetable juices, dairy products, carbonated beverage, cold tea, cod coffee, energy drinks, and combinations thereof; b) contacting the part 1 of the beverage sample with sodium alginate to obtain a mixture A, wherein the mixture A has sodium alginate in a range of 1-2% (w/v) with respect to the mixture A; c) contacting the part 2 of the beverage sample with calcium lactate gluconate to obtain a mixture B, wherein the mixture B has calcium lactate gluconate of 2% (w/v) with respect to the mixture B; d) releasing the mixture A into the mixture B to obtain spheres; and e) processing the spheres to obtain bubble beverages, wherein the bubble beverages have a uniform diameter in a range of 2-12mm, and wherein the bubble beverages retain anti-oxidant properties. In another embodiment of the present disclosure, the beverage sample is a mango juice.
[0067] In an embodiment of the present disclosure, there is provided a process for obtaining bubble beverages as described herein, wherein the bubble beverages are resistant to temperature in a range of -20℃ to 30℃.
[0068] In an embodiment of the present disclosure, there is provided a process for obtaining bubble beverages, said process comprising: a) obtaining a beverage sample, wherein the beverage sample is divided in two parts, part 1 and part 2, wherein the beverage sample is selected from a group consisting of fruit juices including mango juice, vegetable juices, dairy products, carbonated beverage, cold tea, cod coffee, energy drinks, and combinations thereof; b) contacting the part 1 of the beverage sample with sodium alginate to obtain a mixture A, wherein contacting the part 1 of the beverage sample with sodium alginate is done at a stirring speed in a range of 300-450 rpm at a temperature range of 25℃ – 37℃ for a time period in a range of 25-35 minutes; c) contacting the part 2 of the beverage sample with calcium lactate gluconate to obtain a mixture B, wherein contacting the part 2 of the beverage sample with calcium lactate gluconate at a stirring speed in a range of 300-450 rpm at a temperature range of 25℃ – 37℃ for a time period in a range of 1-3 minutes B; d) releasing the mixture A into the mixture B to obtain spheres, wherein the mixture A is released into the

mixture B through a dropper at a range of 50-60 drops per minute, and from a height in a range of 6-15cm from surface of the mixture B; and e) processing the spheres to obtain bubble beverages, wherein the bubble beverages have a uniform diameter in a range of 2¬12mm, and wherein the processing of the spheres involves stirring the spheres at a range of 30-50 rpm, at a temperature in a range of 25-37℃, for a time period in a range of 1-10 minutes to obtain the bubble beverages, and wherein the bubble beverages are resistant to temperature in a range of -20℃ to 30℃.
[0069] In an embodiment of the present disclosure, there is provided a process for obtaining bubble beverages, said process comprising: a) obtaining a beverage sample, wherein the beverage sample is divided in two parts, part 1 and part 2, wherein the part 2 of the beverage sample has a volume in a range of 2-3 times of the part 1, and wherein the beverage sample is selected from a group consisting of fruit juices including mango juice, vegetable juices, dairy products, carbonated beverage, cold tea, cod coffee, energy drinks, and combinations thereof; b) contacting the part 1 of the beverage sample with sodium alginate to obtain a mixture A, and wherein the mixture A has sodium alginate in a range of 1-2% (w/v) with respect to the mixture A; c) contacting the part 2 of the beverage sample with calcium lactate gluconate to obtain a mixture B, and wherein the mixture B has calcium lactate gluconate of 2% (w/v) with respect to the mixture B; d) releasing the mixture A into the mixture B to obtain spheres; and e) processing the spheres to obtain bubble beverages, wherein the bubble beverages have a uniform diameter in a range of 2-12mm, and wherein the bubble beverages are resistant to temperature in a range of -20℃ to 30℃. bubble beverages
[0070] In an embodiment of the present disclosure, there is provided a process for obtaining bubble beverages as described herein, wherein the bubble beverages are stable over a period of 90-120 days. In another embodiment, the bubble beverages are stable for a period of 90 days.
[0071] In an embodiment of the present disclosure, there is provided a process for obtaining bubble beverages, said process comprising: a) obtaining a beverage sample, wherein the beverage sample is divided in two parts, part 1 and part 2, and wherein the beverage sample is selected from a group consisting of fruit juices including mango juice, vegetable juices, dairy products, carbonated beverage, cold tea, cod coffee, energy drinks, and combinations thereof; b) contacting the part 1 of the beverage sample with sodium alginate to obtain a mixture A, wherein contacting the part 1 of the beverage sample with sodium alginate is done at a stirring speed in a range of 300-450 rpm at a temperature range of 25℃ – 37℃ for a time period in a range of 25-35 minutes; c) contacting the part 2 of the beverage sample with

calcium lactate gluconate to obtain a mixture B, wherein contacting the part 2 of the beverage sample with calcium lactate gluconate is done at a stirring speed in a range of 300-450 rpm at a temperature range of 25℃ – 37℃ for a time period in a range of 1-3 minutes B; d) releasing the mixture A into the mixture B to obtain spheres; wherein the mixture A is released into the mixture B through a dropper at a range of 50-60 drops per minute; and from a height in a range of 6-15cm from surface of the mixture B; and e) processing the spheres to obtain bubble beverages, wherein the bubble beverages have a uniform diameter in a range of 2¬12mm, and wherein the processing of the spheres involves stirring the spheres at a range of 30-50 rpm, at a temperature in a range of 25-37℃, for a time period in a range of 1-10 minutes to obtain the bubble beverages, wherein the bubble beverages are stable over a period of 90-120 days.
[0072] In an embodiment of the present disclosure, there is provided a process for obtaining bubble beverages, said process comprising: a) obtaining a beverage sample, wherein the beverage sample is divided in two parts, part 1 and part 2, wherein the part 2 of the beverage sample has a volume in a range of 2-3 times of the part 1, and wherein the beverage sample is selected from a group fruit juices including mango juice, vegetable juices, dairy products, carbonated beverage, cold tea, cod coffee, energy drinks, and combinations thereof; b) contacting the part 1 of the beverage sample with sodium alginate to obtain a mixture A, wherein the mixture A has sodium alginate in a range of 1-2% (w/v) with respect to the mixture A; c) contacting the part 2 of the beverage sample with calcium lactate gluconate to obtain a mixture B, wherein the mixture B has calcium lactate gluconate of 2% (w/v) with respect to the mixture B; d) releasing the mixture A through a dropper into the mixture B to obtain spheres; and e) processing the spheres to obtain bubble beverages, wherein the bubble beverages have a uniform diameter in a range of 2-12mm, and wherein the bubble beverages are stable over a period of 90-120 days.
[0073] In an embodiment of the present disclosure, there is provided a process as described herein, wherein the beverage sample is mango juice.
[0074] Although the subject matter has been described in considerable detail with reference to certain examples and implementations thereof, other implementations are possible. EXAMPLES
[0075] The disclosure will now be illustrated with working examples, which is intended to illustrate the working of disclosure and not intended to take restrictively to imply any limitations on the scope of the present disclosure. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood to one of

ordinary skill in the art to which this disclosure belongs. Although methods and materials similar or equivalent to those described herein can be used in the practice of the disclosed methods and compositions, the exemplary methods, devices and materials are described herein. It is to be understood that this disclosure is not limited to particular methods, and experimental conditions described, as such methods and conditions may apply.
[0076] The working examples described herein clearly depict the process for preparation of bubble juice with desirable characteristics formed thereof. The non-working examples depict the importance of the components and their weight percentages used in the process of the present disclosure. The present disclosure discloses a process for obtaining bubble juice which are more stable and retain the desirable characteristics on extended storage and temperature fluctuations. The process involves preparation of two mixtures of juice samples (desirable sample for which bubbles need to be prepared), mixture A containing sodium alginate in a juice sample, and mixture B containing calcium lactate gluconate in the juice sample. The mixture A is slowly released in to the mixture B to obtain spheres. The spheres are processed further to result in the formation of bubble juice. The obtained bubble juice have a uniform diameter in a range of 2-12 mm and display desired characteristics and also retain antioxidant properties.
MATERIALS AND METHODS Chemicals
[0077] Calcium lactate gluconate (Global Calcium, India), sodium alginate (Cat # W201502) and 2,2-diphenyl-1-picrylhydrazyl (DPPH; Cat # D9132) were purchased from Sigma-Aldrich.
Juice Bubble Preparation:
[0078] For this purpose, the fruit pulp was dissolved in water to obtain a juice sample, where the ratio of fruit pulp to water is 1:1. To this juice sample, is added 1 gram of sodium alginate in 100 ml juice sample and mixed thoroughly for 30 minutes at 650 rpm at room temperature on a magnetic stirrer. The room temperature refers to a at a temperature range of 25℃ – 37℃. Further, 2.5 gram of calcium lactate gluconate was added to 250 ml juice sample and mixed thoroughly at room temperature.
[0079] Using a syringe/dropper/pipette, a small amount of the sodium alginate mixed fruit juice was very slowly released into the container having the same juice with dissolved calcium lactate gluconate. Care has been taken to ensure that only one drop is added at a time as shown in Figure 1. The tip of the syringe or pipette should be around 8–13 cm (3–5 inches) above the surface of the juice solution. Further, as the drop is immersed in the solution,

spheres are formed immediately. Once spheres have taken shape, the solution was gently stirred for 1 min to 10 minutes to help the formation of bubble juice. After bubble juice was formed, the bubble juice are scooped out of the juice solution without damaging the bubbles. The bubble juice are placed in the small container filled with fresh juice to stop the reaction. The process is repeated till the required number of bubbles are formed. The bubbles were visualized using LSM 710 confocal microscope (Carl Zeiss) using appropriate laser and filter settings.
DPPH radical scavenging activity
[0080] DPPH (2,2-diphenyl-1-picrylhydrazyl) is a well-known radical and it also functions as a radical scavenger and is used as an indicator to detect the presence of radical scavenging activity of a compound. DPPH radical scavenging activity was determined according to the method of Blois MS, Nature 1958; 26:1199-200 and Chang et al., Tajen J 2006;28:17-36. Briefly, 1 ml of 0.1 mM DPPH radical solution was mixed with 3 ml of different concentrations of juice and bubble juice. The mixture was then thoroughly vortexed and left in dark for 30 min at 40°C. For the baseline control, 3 ml of methanol was used. The absorbance was measured at 517 nm using an ELISA reader (Thermo Fisher, Germany) and the DPPH value in terms of percentage was calculated.
WORKING AND NON-WORKING EXAMPLES
[0081] The formation of bubble juice was initiated by the addition of various ratios of sodium alginate and calcium lactate gluconate. This addition involves the formation of calcium cross-linked alginate bubble juice. The ratio of sodium alginate to calcium lactate gluconate is a determinant factor for the formation of bubbles. Various w/w ratios of the combination are tested, and the results are presented in Table 1. A pictorial representation depicting the impact of sodium alginate on bubbles is here presented in Figure 1.
Table 1


From a combined reading of Table 1 and Figure 1, it can be understood that the ratios of 1:1 and 2:1 of sodium alginate and calcium lactate gluconate produced soft and smooth bubbles. These bubble juice retains their shape, texture and do not break. However, the other compositions like 0.25: 1 sodium alginate and calcium lactate gluconate gave fruit bubbles that could not retain its shape. On the other hand, 4:1 ratio of sodium alginate to calcium lactate gluconate gave very hard fruit bubbles (Figure 1). These would not have good sensory profiles and thus not suitable to be incorporated into food products and beverages. Figure 2 depicts the size of fruit bubbles formed by employing the process steps of the present disclosure. The bubbles are formed by drop wise addition of sodium alginate which cross-link with calcium lactate in the fruit juice. The bubble juice is filled with fresh juice and outer cover consists of fruit juice with sodium alginate cross-linked calcium lactate. From Figure 2 it can be inferred that bubbles of various of various sizes ranging from 5mm to 10mm can be prepared by using various w/w ratios of sodium alginate and calcium lactate gluconate. Based on the bubble size, the bubbles float at different levels in the juice. A uniform suspension of the juice was observed with bubbles of the same size. However, if various sizes of the bubbles are prepared and mixed that can lead to size based suspension in the juice.
[0082] Figure 3 depicts the pores within the bubbles formed by the process steps of the present invention. The pores as can be observed in the Figure 3 allow for exchange of juices with the flotation medium. It was observed that the pores are uniform in size. It was observed that the texture of the bubble was rubbery; therefore, the bubble could be pressed without bursting in the juice or during handling. No damage was done to the bubbles when stored in fruit juice, water even at -20°C for 3 months.
[0083] The bubbles were further prepared with components other than sodium alginate. The ingredients attempted were pectin, xanthan gum and dextrin. The process for bubble preparation followed in case of other components was same as that for sodium alginate and calcium lactate gluconate. The structural similarities between the bubbles formed with sodium alginate and that of pectin/xanthan gum were compared. However, despite their properties and similarities, no bubbles were formed with the latter ingredients. The results are presented in Table 2.1, 2.2 and 2.3 respectively. Therefore, it can be appreciated that merely the use of calcium lactate gluconate with any other component will not result in the formation of bubble juice with desired characteristics.

[0084] The bubble juice was further exposed to various stresses. This was done by exposing the bubble to room temperature, 4oC and at -20oC for 90 days. Figure 4 shows the structure of the juice bubble stored when at 4oC and at -20oC with varying concentrations of sodium alginate. From the Figure 4, it can be observed that the structure of the bubble juice did not vary with temperature and neither did their properties. The bubbles were intact when stored at 4oC even after 90 days. These bubble juice retain they shape, texture and do not break for concentrations (sodium alginate) 4%, 2%, 1%, 0.5%, and 0.25%, when stored at -20oC. However, the bubbles were found to be broken at a concentration on 0.125% at -20oC. [0085] Further the antioxidant properties of fruit juice and bubbles were evaluated by performing the DPPH radical scavenging activity of fruit bubble juice at varying concentrations of sodium alginate, and calcium lactate gluconate. The results are presented in Figure 5. It was observed that the juice in isolation had a radical scavenging activity in the range of 52 % to 80.1%. The ingredients sodium alginate, and calcium lactate gluconate in isolation, and in combination respectively, had a radical scavenging activity ranging from 3.3% to 16.2 with sodium alginate, 3.1% to 5.1% with calcium lactate gluconate, and 1% to 10.1% with the combination of ingredients, respectively. No significant difference between the antioxidant values of the juice alone and when used in combination with sodium alginate, calcium lactate gluconate is observed.
[0086] Further, the effect of radical scavenging activity on the stability of fruit juice and bubble juice was observed after 3 months. The results are presented in Figure 6. From the Figure, it can be observed that the stability of antioxidant property diminished by 10-20% after 90 days, in case of juices, while the antioxidant property was 20% greater in bubble juice, even after 90 days, in comparison with the juices. Thus, with the process steps of the

present invention, it is possible to make bubble beverages of various sizes, varying density for floatation, different tastes, delivering health benefit compositions and formulations. [0087] Three bubble formulations, namely formulation 1, formulation 2, and formulation 3, with various concentrations of fruit pulp, sugar, coloring agents and flavor are herewith presented in Table 3.1, 3.2, and 3.3 respectively. The respective bubble juice formed through each of these formulations, namely, Formulation 1, Formulation 2, and Formulation 3, are depicted in Figure 7a, 7b and 7c respectively. The objective was to sensorially match the bubbles with actual juice taste.



[0088] It was observed that formulation 1 and formulation 2 did not match the sensorial criteria. Formulation 3 was found to be best suited in terms of taste and aptly blending with the mango juice taste without blankness that is generated due to alginate in other formulations.
Advantages gained in the example illustrative process in this subject matter: [0089] Overall, the data collectively shows that a combination of sodium alginate and calcium lactate gluconate at different w/w ratios results in formation of bubbles that have excellent anti-oxidant properties, increased resistance to temperature in a range of -20℃ to 30℃,and are durable for extended periods over 90 to 120 days. The bubbles prepared by this process can be incorporated in a variety of products like juices, yogurt, water, tea, etc. The process of the present disclosure can also be used to incorporate a combination of juices in the bubble beverages thus can be a better energy source and a health supplement.

I/We Claim:
1. A process for obtaining bubble beverages, said process comprising:
a) obtaining a beverage sample, wherein the beverage sample is divided in two parts, part 1 and part 2;
b) contacting the part 1 of the beverage sample with sodium alginate to obtain a mixture A;
c) contacting the part 2 of the beverage sample with calcium lactate gluconate to obtain a mixture B;
d) releasing the mixture A into the mixture B to obtain spheres; and
e) processing the spheres to obtain bubble beverages, wherein the bubble beverages have a uniform diameter in a range of 2-12mm.

2. The method as claimed in claim 1, wherein the mixture A has sodium alginate in a range of 1-2% (w/v) with respect to the mixture A.
3. The method as claimed in claim 1, wherein the mixture B has 2% (w/v) calcium lactate gluconate.
4. The method as claimed in claim 1, wherein contacting the part 1 of the beverage sample with sodium alginate is done at a stirring speed in a range of 300-450 rpm at a temperature range of 25 – 37 ℃ for a time period in a range of 25-35 minutes.
5. The method as claimed in claim 1, wherein contacting the part 2 of the beverage sample with calcium lactate gluconate is done at a stirring speed in a range of 300-450 rpm at a temperature range of 25 – 37 ℃ for a time period in a range of 1-3 minutes.
6. The method as claimed in claim 1, wherein the mixture A is released into the mixture B with a dropper selected from a group consisting of a syringe-needle, a pipette-tip, and a conventional dropper.
7. The method as claimed in claim 6, wherein the dropper has a diameter of the dispensing orifice in a range of 2-8mm.
8. The method as claimed in claim 1, wherein releasing the mixture A into the mixture B is done at a range of 50-60 drops per minute.
9. The method as claimed in claim 6, wherein releasing the mixture A through a dropper into the mixture B is done from a height in a range of 6-15cm from surface of the mixture B.
10. The method as claimed in claim 1, wherein the part 2 of the beverage sample has a volume in a range of 2-3 times of the part 1.

11. The method as claimed in claim 1, wherein the processing of the spheres involves stirring the spheres for a time period in a range of 1-10 minutes to obtain the bubble beverages.
12. The method as claimed in claim 11, wherein the processing comprises stirring at a range of 30-50 rpm, at a temperature in a range of 25-37℃.
13. The method as claimed in claim 1, wherein the beverage sample is selected from a group consisting of fruit juices including mango juice, vegetable juices, dairy products, carbonated beverage, cold tea, cod coffee, energy drinks, and combinations thereof.
14. The method as claimed in claim 1, wherein the bubble beverages retain anti-oxidant properties.
15. The method as claimed in claim 1, wherein the bubble beverages are resistant to temperature in a range of -20℃ to 30℃.
16. The method as claimed in claim 1, wherein the bubble beverages are stable over a
period of 90-120 days.