U.S. patent application number 14/981823 was filed with the patent office on 2016-04-21 for protein beverage and method of making the same.
The applicant listed for this patent is NEXT Proteins, Inc.. Invention is credited to David A. Jenkins.
Application Number | 20160106137 14/981823 |
Document ID | / |
Family ID | 52583601 |
Filed Date | 2016-04-21 |
United States Patent
Application |
20160106137 |
Kind Code |
A1 |
Jenkins; David A. |
April 21, 2016 |
PROTEIN BEVERAGE AND METHOD OF MAKING THE SAME
Abstract
A carbonated protein beverage composition and a method of making
it relate to a beverage prepared using a cold-fill preparation and
packaging process and carbonation in the container prior to
sealing, providing a protein beverage composition with a protein
content of about 2.0% by weight to about 6% by weight protein,
carbon dioxide at level of between about 1.6 volumes to about 3.5
volumes, a pH of between about 2.0 to about 3.4, and at least one
additional ingredient, wherein both, at the time of packaging of
the protein beverage composition and during subsequent storage
without refrigeration for a time period of at least 18 months after
packaging, substantial solubility of the protein is maintained in
the beverage composition, and the protein beverage is essentially
free of active microbes known to be harmful to human health in the
absence of a preservative, wherein the essentially free from active
microbe condition is created by the inactivation of microbes by
carbonation.
Inventors: |
Jenkins; David A.;
(Carlsbad, CA) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
NEXT Proteins, Inc. |
Carlsbad |
CA |
US |
|
|
Family ID: |
52583601 |
Appl. No.: |
14/981823 |
Filed: |
December 28, 2015 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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14259097 |
Apr 22, 2014 |
9220292 |
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14981823 |
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14012999 |
Aug 28, 2013 |
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14259097 |
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13078918 |
Apr 1, 2011 |
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14012999 |
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12110263 |
Apr 25, 2008 |
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13078918 |
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11685641 |
Mar 13, 2007 |
7842326 |
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12110263 |
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11683380 |
Mar 7, 2007 |
7799363 |
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11685641 |
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11683338 |
Mar 7, 2007 |
7794770 |
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11683380 |
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11683375 |
Mar 7, 2007 |
7906160 |
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11683338 |
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11373412 |
Mar 10, 2006 |
7897192 |
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11683375 |
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11215524 |
Aug 30, 2005 |
7205018 |
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11373412 |
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60975500 |
Sep 26, 2007 |
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60956663 |
Aug 17, 2007 |
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60648974 |
Jan 31, 2005 |
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60648914 |
Jan 31, 2005 |
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60617146 |
Oct 7, 2004 |
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Current U.S.
Class: |
426/583 ;
426/590; 426/598 |
Current CPC
Class: |
A23V 2002/00 20130101;
C12G 3/04 20130101; A23L 2/54 20130101; A23L 2/02 20130101; A23J
3/08 20130101; A23L 2/52 20130101; A23C 21/00 20130101; A23J 3/16
20130101; A23C 2240/20 20130101; A23L 2/42 20130101; A23L 2/68
20130101; C12G 3/00 20130101; A23L 2/66 20130101; A23V 2002/00
20130101; A23V 2250/032 20130101; A23V 2250/044 20130101; A23V
2200/204 20130101; A23V 2250/046 20130101; A23V 2200/15 20130101;
A23V 2002/00 20130101; A23V 2200/33 20130101; A23V 2250/54252
20130101; A23V 2002/00 20130101; A23V 2200/33 20130101; A23V
2250/5488 20130101; A23V 2002/00 20130101; A23V 2250/11 20130101;
A23V 2250/54252 20130101; A23V 2250/0644 20130101; A23V 2250/242
20130101; A23V 2250/264 20130101 |
International
Class: |
A23L 2/66 20060101
A23L002/66; A23L 2/68 20060101 A23L002/68; A23L 2/42 20060101
A23L002/42 |
Claims
1. A method of preparing a protein beverage, comprising: admixing
an aqueous protein isolate collected from membrane-filtration
isolation of the protein in its native state without substantial
drying at a concentration by weight of about 0.01% to about 49%
actual protein substantially free of caseinate; wherein the aqueous
protein isolate is derived from one or more of edible aqueous
proteins selected from the group consisting of: whey protein, soy
protein, lactalbumin, serum albumin, glycolmacropeptide, rice
protein, pea protein, canola protein, wheat protein, hemp protein,
zein, flax protein, egg white protein, ovalbumin, or a gelatin
protein; wherein said aqueous protein isolate has been freshly
collected from membrane-filtration isolation or has been stored or
transported after being collected from membrane-filtration
isolation, slowly mixing said aqueous protein isolate with water to
dilute the aqueous protein isolate to a concentration of no more
than about 25% by weight protein content; admixing acid with the
diluted aqueous protein isolate in an acidification process to
provide an acidified admixture at a pH ranging from about 2 to
about 6.0 thereby obtaining an admixture for preparing the protein
beverage; storing or transporting the aqueous protein isolate
acidified admixture over a time period of several days prior to
further processing, if any, and optionally without drying, thermal
processing, or other sterilization treatment at any time in the
process; whereby substantial solubility and stability of the
protein without sedimentation is maintained in the aqueous protein
isolate throughout the storage and transportation period, and
whereby said aqueous protein isolate is essentially free of active
microbes known to be harmful to human health throughout the storage
and transportation period; wherein the resulting protein
composition has a protein concentration by weight of between about
0.01% and about 24% representing a range from single-strength
beverage protein level to a concentrate suitable for acidification,
nutrient addition, transport to a beverage manufacturing facility
and subsequent dilution, and containerization; and optionally
inactivating microbes in the resulting composition without thermal
processing or other sterilization treatment at any time in the
process.
2. A method of preparing a protein beverage composition in
accordance with claim 1, further comprising drying the protein
beverage concentrate to form a protein juice beverage concentrated
powder by lyophilization, spray drying, fluid bed drying, drum
drying, or combinations thereof.
Description
RELATED APPLICATIONS
[0001] This application claims priority to, and is a Continuation
of U.S. patent application Ser. No. 14/259,097 entitled "Protein
Beverage And Method Of Making Same", filed on Apr. 22, 2014, which
claims priority to, and is a Continuation-in-Part of U.S. patent
application Ser. No. 14/012,999 entitled "Protein Beverage And
Method Of Making Same", filed Aug. 28, 2013, which claims priority
to, and is a Continuation of U.S. patent application Ser. No.
13/078,918, filed Apr. 1, 2011, entitled "Protein Beverage and
Method of Making The Same", which claims priority to, and is a
Continuation-in-Part of U.S. patent application Ser. No.
12/110,263, filed Apr. 25, 2008, and entitled "Protein Beverage and
Method of Making The Same", which claims priority to U.S.
Provisional Patent Application No. 60/975,500, filed Sep. 26, 2007,
and entitled "Protein Beverage and Method of Making the Same," and
claims priority to U.S. Provisional Patent Application No.
60/956,663, filed Aug. 17, 2007, and entitled: "Protein Beverage
and Method of Making the Same," and claims priority to, and is a
Continuation-in-Part of U.S. patent application Ser. No.
11/685,641, issued Nov. 30, 2010, U.S. Pat. No. 7,842,326, and
entitled "Carbonated Protein Drink and Method of Making", and
claims priority to, and is a Continuation-in-Part of Ser. No.
11/683,380, issued Sep. 21, 2010, U.S. Pat. No. 7,799,363, and
entitled "Protein Beverage And Protein Beverage Concentrate And
Methods Of Making The Same", and claims priority to, and is a
Continuation-in-Part of Ser. No. 11/683,338, issued Sep. 14, 2010,
U.S. Pat. No. 7,794,770 entitled "Protein Beverage And Method Of
Making The Same", and claims priority to, and is a
Continuation-in-part of U.S. patent application Ser. No.
11/683,375, issued Mar. 15, 2011, U.S. Pat. No. 7,906,160 entitled
Protein Beverage And Method Of Making The Same", and claims
priority to, and is a Continuation-in-Part of U.S. patent
application Ser. No. 11/373,412, issued Mar. 1, 2011, U.S. Pat. No.
7,897,192 entitled "High Energy Carbonated Protein Drink And Method
Of Making", and claims priority to, and is a Continuation-in-Part
of U.S. patent application Ser. No. 11/215,524, issued Apr. 17,
2007, U.S. Pat. No. 7,205,018 entitled "Carbonated Protein Drink
And Method Of Making", that claims priority to, and claims priority
to U.S. Provisional Patent Application No. 60/648,914, filed Jan.
31, 2005, and entitled "Carbonated Aqueous Whey Protein Beverage
And Method Of Making Same", and claims priority to U.S. Provisional
Patent Application No. 60/648,974, filed Jan. 31, 2005, and
entitled "Dry Carbonated Whey Protein Beverage And Method Of Making
Same", that claims priority to U.S. Provisional Patent Application
No. 60/617,146, filed Oct. 7, 2004, and entitled "Carbonated Whey
Protein Beverage", and each of these patent applications and
patents is hereby incorporated by reference in its entirety.
BACKGROUND OF THE INVENTION
[0002] 1. Field of the Invention
[0003] The present invention pertains to a protein beverage and
protein beverage concentrate, and to methods of making the protein
beverage and protein beverage concentrate.
[0004] 2. Brief Description of the Background Art
[0005] This section describes background subject matter related to
the disclosed embodiments of the present invention. There is no
intention, either express or implied, that the background art
discussed in this section legally constitutes prior art. Moreover,
this brief description is not intended to fully describe the
subject matter of this art, the reader is invited to more
thoroughly examine the background to better understand what is
disclosed.
[0006] Milk contains two major protein fractions, casein, which may
provide about 80% by weight of the total protein, and whey protein,
which may provide about 20% by weight of the total protein. The
whey protein fraction is the protein fraction which may remain
soluble when the casein fraction is coagulated (such, for example,
as by either enzyme or acid) and separated as cheese curd. Whey
protein may include several protein fractions, including, for
example, .beta.-lactoglobulin, .alpha.-lactoglobulin, Lactalbumin,
immunoglobulins (such as IgG1, IgG2, IgA, and IgM, for example),
lactoferrin, glycomacropeptides, and lactoperoxidase.
[0007] Compared to casein and untreated soy (e.g., aqueous soy
protein isolate; unacidified soy), whey proteins may be highly
soluble. Whey proteins may be the least soluble at typically about
pH 4.5 to about pH 5.5, which may be the isoelectric point (the pH
at which the net electrical charge is zero) for whey protein. In
higher acid systems with a pH less than about 4.5, such as in many
carbonated beverages, the acid solubility of whey proteins may be
especially important; however, protein precipitation may occur
during the mixing period when the pH of the whey protein, which
typically has a pH of about 6 to about 7, transitions through the
zone of isoelectric points. Protein solubility may be affected by
heat, and therefore the elevated temperatures experienced during
pasteurization may also negatively affect solubility and fluidity
resulting in protein precipitation or gelation.
[0008] Whey protein may have a higher biological value and/or
protein digestibility corrected amino acid score (PDCAAS) than
casein. The physical properties of whey proteins in the digestive
tract may be quite distinct from the properties of casein. Caseins
may form curds within the stomach, which curds may be slow to exit
from the stomach and which curds may increase their hydrolysis
prior to entering the small intestine. Alternatively, whey proteins
may reach the jejunum almost immediately; however their hydrolysis
within the intestine may be slower than that of caseins, so their
digestion and absorption may occur over a greater length of the
intestine.
[0009] The protein efficiency ratio (PER) of a protein source
measures the weight gain of young animals per gram of protein eaten
over a given time period. Any protein having a PER of 2.5 is
considered good quality. Whey protein is considered to be a
nutritionally excellent protein, as it has a PER of 3.2. Casein has
a PER of 2.5, while many commonly used proteins have a PER of less
than 2.5, such as soy protein (PER 2.2), corn protein (PER 2.2),
peanut protein (PER 1.8), and wheat gluten (PER 0.8). The higher
PER of whey protein may be due in part to the high level of
sulfur-containing amino acids in whey protein. Such higher level
may contribute to whey protein's ability to enhance immune-function
and antioxidant status.
[0010] Whey protein is a rich source of branched chain amino acids
(BCAAs), containing the highest known levels of any natural food
source. BCAAs are important for athletes, since, unlike the other
essential amino acids, they are metabolized directly into muscle
tissue and are the first amino acids used during periods of
exercise and resistance training. Thus, intake of BCAAS can be
beneficial before periods of exercise and resistance training, or
during recovery after periods of exercise and resistance training.
BCAAS are also important for the elderly, those recovering from
illness or surgery, those involving heavy physical work, and those
enduring times of stress, as well as athletes or sports
participants. Leucine may be important for athletes, the elderly,
those recovering from illness or surgery, those involving heavy
physical work, and those enduring times of stress, as it may play a
key role in muscle protein synthesis and lean muscle support and
growth. Research suggests that individuals who exercise benefit
from diets high in leucine and may have more lean muscle tissue and
less body fat than individuals whose diet contains lower levels of
leucine. Whey protein isolate may have approximately 45% by weight
more leucine than soy protein isolate.
[0011] Whey protein is available in several forms, with
preparations which may range from about 1% to about 99% whey
protein. Whey protein preparations may be in an aqueous form
created by the removal of casein, but often takes several other
forms, such as, for example, but not by way of limitation, a whey
protein extract, whey protein concentrate, whey protein isolate, or
whey protein hydrolysate.
[0012] Whey protein concentrate may be prepared by removing
sufficient non-protein constituents from whey by membrane
filtration, so that the finished dry product may be selected to
contain whey protein at a given concentration which may range from
about 25% by weight to about 89.9% by weight protein.
[0013] Whey protein isolate may be obtained by removing sufficient
non-protein constituents from whey by membrane filtration or ion
exchange absorption, so that the finished dry product may contain
about 90% by weight or more whey protein, and little, if any, fat,
cholesterol, or carbohydrates (e.g., lactose). Prior to
concentration and spray drying, aqueous whey protein isolate
(WPIaq) may have a whey protein concentration of about 1% by weight
to about 35% by weight, and may also be essentially free of fat,
cholesterol, and carbohydrates.
[0014] Whey protein hydrolysate is a whey protein preparation which
may have been subjected to enzymatic digestion with a protease
enzyme or limited acid hydrolysis, or a suitable mechanical
breakage of peptide bonds to form smaller peptides and
polypeptides. The protein concentration of the whey protein
hydrolysate may be dependent upon the starting material. For
example, a whey protein hydrolysate prepared from an 80% by weight
whey protein concentrate may have an 80% by weight protein
concentration, and a whey protein hydrolysate prepared from a 90%
by weight whey protein isolate may have a 90% by weight protein
concentration. Not all hydrolyzed whey proteins may behave alike in
a food formulation, and thus one hydrolyzed whey protein may not be
interchangeable with another. The functional and biological
properties of whey protein hydrolysates may vary depending upon
factors, such as degree of hydrolysis and which protease enzyme is
used for hydrolysis.
[0015] Although hydrolysis of whey protein may lead to increased
solubility, it may also negatively impact the taste. Whey protein
typically has a fresh, neutral taste which may allow it to be
included in other foods without adversely affecting the taste.
However, hydrolysis of whey protein may result in a very bitter
taste, which may impose a practical limit on the amount of whey
protein hydrolysate that can be used in a food product. Therefore,
a high protein beverage made with whey protein hydrolysate may
require a large amount of sweeteners, or bitter masking agents to
overcome the bitter taste. However, such a large amount of
sweetener may not be desirable to many consumers or the bitter
aftertaste of the high protein beverage may be difficult or
impossible to mask to a satisfactory extent for some
applications.
[0016] Whey protein contains all of the essential amino acids, and
therefore, is a high quality, complete source of protein, where
complete means that whey protein contains all the essential amino
acids for growth of body tissues. Since whey protein is available
in forms containing little fat and carbohydrates, it may be a
particularly valuable source of nutrition for athletes and for
individuals with special medical needs (e.g., lactose intolerant
individuals), the elderly, those recovering from illness or
surgery, those involving heavy physical work, and those enduring
times of stress, and may be a valuable component of a diet program.
Further, since whey protein may contain biologically active
proteins such as the immunoglobulins, lactoperoxidase, and
lactoferrin, whey protein may provide advantages over other protein
sources such as soy protein. Carbonated protein beverages are
refreshing products that may provide whey or other desirable
proteins to the consumer, e.g., athletes, for individuals with
special medical needs (e.g., lactose intolerant individuals), the
elderly, those recovering from illness or surgery, those involving
heavy physical work, those enduring times of stress, and those
interested in weight control, but these carbonated products are to
be consumed before or after periods of exercise or intense work,
but not during periods of exercise or intense work, as consumption
of such carbonated beverages during exercise or intense work may
have negative effects such as nausea and vomiting.
[0017] Milk and dairy based products may provide an excellent
environment for the growth and propagation of a wide spectrum of
microorganisms. Pasteurization, by the application of heat for a
specific time, has been the traditional method used for more than
100 years to prevent or reduce the growth of microorganisms and to
increase the shelf life of milk and dairy based products.
Pasteurization may not kill all microorganisms in milk and dairy
products. However, it does reduce their numbers so they are
unlikely to cause illness in the people consuming those products.
Non-sterile dairy products, including pasteurized dairy products,
typically have a shelf life that is limited to a short period of
time such as a few weeks due to spoilage from the growth of
microorganisms which survived pasteurization or were introduced by
post-processing microbial contamination.
[0018] The traditional method of pasteurization was vat
pasteurization, which involved heating the liquid ingredients in a
large vat or tank for at least 30 minutes. Variations on the
traditional pasteurization methods have been developed, such as,
high temperature short time (HTST) pasteurization, ultra
pasteurization (UP) processing, and ultra high temperature (UHT)
pasteurization. These variations on the traditional pasteurization
method use higher temperatures for shorter times, and may result in
increased shelf lives which may exceed 3 months without
refrigeration. However, regardless of the pasteurization method
used, stabilizers and preservatives may often be needed to improve
the stability of pasteurized products.
[0019] Thermal processing by any pasteurization method may have
detrimental effects on the organoleptic and nutritional properties
of milk and dairy based products. Thus, there may be a need for
more non-thermal methods of extending shelf life, which will not
significantly decrease or alter the organoleptic and nutritional
properties of milk and dairy based products.
[0020] One alternative to pasteurization may be high pressure
processing (HPP), which may be especially suited to high acid
content foods. HPP is a food processing method where food products
may be exposed to elevated pressures, in the presence or absence of
heat, to inactivate microorganisms. HPP may also be known as high
hydrostatic pressure processing (HPP) and ultra high-pressure
processing (UHP).
[0021] Non-thermal HPP may be used to extend the shelf life of milk
and dairy based products without detrimentally altering the
organoleptic and nutritional properties of these products.
Non-thermal HPP may eliminate thermal degradation, and may allow
for the preservation of `fresh` characteristics of foods. Shelf
lives similar to those of pasteurized products may be achieved from
HPP.
[0022] HPP of a milk or dairy based product may be achieved by
placing the product in a container within a water (or other
pressure-transmitting fluid) filled pressure vessel, closing the
vessel, and increasing the pressure exerted upon the container by
pumping more water into the pressure vessel by way of an external
pressure intensifier. The elevated pressure may be held for a
specific period of time, then it may be decreased. Pressure levels
of about 600 MPa at 25.degree. C. may typically be enough to
inactivate vegetative forms of microorganisms, such as non-spore
forming pathogens, vegetative bacteria, yeast and molds.
[0023] HPP is explained in more detail in U.S. Pat. No. 6,635,223
B2 to Maerz, issued Oct. 21, 2003, entitled "Method for
inactivating microorganisms using high pressure processing",
wherein a method for inactivating microorganisms in a product using
high pressure processing is disclosed. The method involves the
steps of packing the product in a flexible container, heating the
product to a pre-pressurized temperature, subjecting the product to
a pressure at a pressurized temperature for a time period; and
reducing the pressure after that time period. The method may also
further comprise an additional step of subjecting the product to a
predetermined amount of oxygen for a time interval. These methods
may be applied to food, cosmetic or pharmaceutical products.
[0024] Carbon dioxide (CO.sub.2), a naturally occurring component
of raw milk that decreases as raw milk is exposed to air or is
pasteurized, is known to have antimicrobial properties. CO.sub.2
results in minimal harm in foods. Therefore, it is a suitable agent
for inhibiting food spoilage microorganisms. Currently, there are
at least three general mechanisms known by which CO.sub.2 inhibits
microorganisms. These mechanisms, outlined briefly below, are
discussed in more detail in an article by J. H. Hotchkiss et al.,
in Comprehensive Reviews in Food Science and Food Safety 2006; 5:
158-168, titled: "Addition of carbon dioxide to dairy products to
improve quality: a comprehensive review".
[0025] One mechanism by which CO.sub.2 may inhibit microbial growth
may simply be by the displacement of O.sub.2 by CO.sub.2. Another
mechanism by which CO.sub.2 may inhibit microbial growth may be by
lowering the pH of the food by the dissolution of CO.sub.2 and
formation of carbonic acid in the aqueous phase of the food by the
following equilibrium reactions:
H.sub.2O+CO.sub.2.revreaction.H.sub.2CO.sub.3.revreaction.H.sup.++HCO.sub-
.3.sup.-.revreaction.2H.sup.++CO.sub.3.sup.2-. The third mechanism
by which CO.sub.2 may inhibit microbial growth is by a direct
effect of CO.sub.2 on the metabolism of microorganisms.
[0026] The last mentioned mechanism, the direct antimicrobial
effect of CO.sub.2 on the metabolism of microorganisms, may be the
result of changes in membrane fluidity due to CO.sub.2 dissolution,
reductions in intracellular pH, and direct inhibition of metabolic
pathways, including decarboxylation reactions and DNA replication.
CO.sub.2 is quite lipophilic, which may allow for it to concentrate
within the lipid membrane of bacteria, or to pass through the lipid
membrane and to concentrate within the bacterial cell lowering
intracellular pH. CO.sub.2 may also interfere directly with
required enzymatic processes within microorganisms, such as gene
expression.
[0027] Published European patent application. EP 0812544 A2 of
Henzler et al., published Dec. 17, 1997, entitled "Method for
preparing dairy products having increased shelf-life", describes a
method for preparing dairy products having increased shelf-life by
incorporating CO.sub.2 into such products, comprising contacting a
fluid milk fraction of a dairy foodstuff with CO.sub.2, mixing the
fluid milk fraction and CO.sub.2 into a solution, and subjecting
the solution to conditions sufficient to reach a steady state
between the fluid milk fraction and dissolved CO.sub.2. The
patented method is said to be adapted for consumer dairy products
of a wide variety, increasing shelf-life to about 45 to about 60
days.
[0028] The interaction between HPP and CO.sub.2 and their effects
on food spoilage enzymes and microorganisms were described by
Corwin and Shellhammer in Journal of Food Science 2002; 67:
697-701, entitled "Combined carbon dioxide and high pressure
inactivation of pectin methylesterase, polyphenol oxidase,
Lactobacillus plantarum and Escherichia coli" The enzymes studied
were pectin methylesterase (PME) and polyphenol oxidase (PPO) and
the microorganisms studied were Lactobacillus plantarum ATCC 8014
(L. plantarum), an acid tolerant, lactic acid producing, non-spore
forming, Gram positive bacterium, and Escherichia coli K12 (E.
coli), an acid sensitive, non-spore forming, Gram negative
bacterium. The objective of the study was to determine the effect
of CO.sub.2 on increasing the efficacy of pressure processing to
inactivate enzymes and microorganisms. CO.sub.2 was added at
approximately 0.2 molar % to solutions processed at 500 to 800 MPa
in order to further inactivate PME, PPO, L. plantarum, and E. coli.
A significant interaction was found between CO.sub.2 and pressure
at 25.degree. C. and 50.degree. C. for PME and PPO, respectively.
Activity of PPO was said to be decreased by CO.sub.2 at all
pressure treatments. Survival of L. plantarum was said to be
decreased by the addition of CO.sub.2 at all pressures and the
combination of CO.sub.2 and high pressure had a significant
interaction. CO.sub.2 was said not to have a significant effect on
the survival of E. coli under pressure.
[0029] U.S. Pat. No. 7,041,327 B2 to Hotchkiss et al., issued May
9, 2006, entitled "Carbon dioxide as an aid in pasteurization",
describes processes to inhibit or reduce the growth of bacteria and
other pathogens in a liquid by adding CO.sub.2 to the liquid, and
thermally inactivating the bacteria and other pathogens, so that
the CO.sub.2 enhances the thermal inactivation process. The process
is said to be applicable to a wide variety of fluids, liquids,
semi-solids and solids. Prior to or simultaneously with thermal
inactivation CO.sub.2 is added to the product by sparging or
bubbling, preferably to obtain levels of about 400-2000 ppm. At
this level of CO.sub.2, the amount of microbial death that occurs
during heating in a normal pasteurization (HTST) process is said to
be increased by 10% to 90% over thermal inactivation carried out
without the addition of CO.sub.2 prior to the thermal inactivation
step. After completion of the thermal inactivation process, the
free CO.sub.2 is said to be removed.
[0030] Protein precipitation and separation out of proteins in
protein beverages during manufacturing, shipping, and storage, may
be compounded when the beverage contains an additional component,
such as juice. Methods are known in the art for attempting to
overcome the precipitation of protein from juice beverages.
However, most of these methods involve the use of stabilizers.
[0031] Fiber or other carbohydrates may be added as a protein
stabilizing agent, such as pectin, cellulose gum, xanthan gum, gum
arabic, carageenan, guar gum, dextrin, cyclodextrin such as
.alpha.-cyclodextrin (cyclohexaamylose, CAS No. 10016-20-3),
maltodextrin such as FIBERSOL.RTM. soluble dietary fiber products,
VITASUGAR.TM. brand fiber (Bio Neutra, Edmonton, Canada), dextrose
monohydrate, and polydextrose. While stabilizers can help prevent
protein precipitation, they may have the disadvantage of increasing
the viscosity of the drink due to cross-linking with naturally
present calcium cations. This increased viscosity may be
undesirable as it may lead to a beverage having poor organoleptic
properties for at least some applications. The range of amount of
stabilizer which may be used may be quite narrow. For example, at a
pectin concentration of below 0.06% by weight, sedimentation may be
a significant problem, whereas above it, the viscosity of the
beverage may be undesirably high. The ideal amount of stabilizer
must be experimentally determined for each beverage formula, and
may need to be adjusted from one batch to the next. Thus, a
beverage formula which does not include a protein stabilizer but
generates a beverage with good protein solubility is desirable for
many applications.
[0032] U.S. Pat. No. 7,101,585 B2, to Shen et al., issued Sep. 5,
2006, entitled: "Ultra High Pressure Homogenization Process for
Making a Stable Protein Based Acid Beverage" describes a process
for preparing a stable suspension of an acid beverage, wherein a
hydrated protein stabilizing agent (A) and a flavoring material (B)
are combined as a preblend (I) and combined with either a slurry of
a homogenized protein material (C) or a homogenized preblend (II)
of a hydrated protein stabilizing agent (A) and a slurry of a
protein material (C) to form a blend and pasteurizing and
homogenizing the blend. The homogenization of the blend is carried
out in two stages comprising a high pressure stage of from
8000-30,000 pounds per square inch and a low pressure stage of from
300-1,000 pounds per square inch. The acid beverage composition has
a pH of from 3.0 to 4.5. This beverage contains juice, but is not
carbonated. Pectin is added as a stabilizer.
[0033] Published Patent Application US 2003/0099753 A1 of Yang,
published May 29, 2003, describes a fruit juice based beverage
composition containing a protein selected from the group consisting
of whey protein isolate and a combination of whey protein isolate
and whey protein hydrolysate; a carbohydrate selected from the
group consisting of sucrose, fructose, high fructose corn syrup 42
(HFCS 42), HFCS 55, combination of sucrose, fructose, HFCS 42, and
HFCS 55, and combinations of maltodextrin with another carbohydrate
selected from the group consisting of sucrose, fructose, HFCS 42,
and HFCS 55; an edible acid selected from the group consisting of
citric acid, phosphoric acid, combinations of citric acid and
phosphoric acid, and combinations of malic acid with another edible
acid selected from the group consisting of citric acid and
phosphoric acid; a fruit juice or combinations of fruit juices;
various vitamins and minerals; and optional fibers and flavors and
a process for making such composition. The composition containing
the above ingredients are asserted to be clear, have a pH of about
4.0 or less, and have a viscosity of less than about 40
centipoises. Protein stabilizing agents are used, including
pectin.
[0034] U.S. Pat. No. 4,478,858 to Dahlen et al., issued Oct. 23,
1984, entitled: "Protein containing fruit drink and process for the
manufacture thereof", discloses a protein containing fruit juice
drink comprising a fruit juice portion of 10-85% containing a
citrus juice portion, a milk raw material portion of 90-15% by
weight in which the milk raw material portion comprises whey
proteins in an amount of 0.5-10% by weight of the finished product,
and, as a sweetener, a hydrolyzed lactose, made of substantially
pure lactose prepared from whey or a permeate from ultrafiltration
of milk or whey, containing pure glucose and galactose derivative,
which is alleged to act as a binder of the protein even in fruit
drinks containing a citrus juice portion. The fruit drink may be
manufactured in a concentrated form from a protein concentrate,
concentrated fruit juice and/or fruit aromas and a concentrated
hydrolysed lactose. A polysaccharide containing stabilizer may be
added to the concentrate.
DETAILED DESCRIPTION OF CERTAIN EMBODIMENTS
[0035] As a preface to the detailed description, it should be noted
that, as used in this specification and the appended claims, the
singular forms "a", "an", and "the" include plural referents,
unless the context clearly dictates otherwise.
[0036] The terms "about" and "approximately" as used herein,
indicate that the precision of the nominal value presented is
.+-.10%.
[0037] The protein beverage composition of the disclosed
embodiments of the present invention, produced using the methods
described below, provides a high protein content (relative to
previously described drinks), where the protein beverage
composition may be a non-carbonated still beverage or a carbonated
beverage.
[0038] We have developed an improved protein beverage/drink, which
contains a high protein concentration compared with protein
concentrations of drinks previously known in the industry. The
typical concentration of protein ranges from about 0.01% by weight
to about 15% by weight, more typically the protein concentration
ranges from about 2% by weight to about 15% by weight, with the
most typical concentration ranging from about 2% by weight to about
8% by weight.
[0039] We have developed an improved carbonated protein
beverage/drink, which contains a high protein concentration
compared with protein concentrations of drinks previously known in
the industry, and remarkable shelf life wherein substantial
solubility of the protein is maintained in the beverage composition
and wherein the protein beverage is essentially free of active
microbes known to be harmful to human health, both at the time of
packaging of the protein beverage and for a time period of at least
18 months after packaging, and up to at least about 30 months after
packaging, wherein the beverage is prepared and packaged without
thermal processing, and carbonation is used to inactivate active
microbes. The carbonated protein beverage/drink with remarkable
shelf life can be prepared using carbonation to inactivate active
microbes and without using another method to inactivate active
microbes. The carbonated protein beverage/drink with remarkable
shelf life can be prepared using carbonation during packaging and
another method such as thermal processing after packaging. The
carbonated protein beverage/drink with remarkable shelf life can be
prepared without the use of preservatives. The carbonated protein
beverage/drink with remarkable shelf life can be prepared without
the use of anti-foaming agent. The carbonated protein
beverage/drink with remarkable shelf life can be prepared using all
natural ingredients. The carbonated protein beverage/drink can be a
non-pasteurized beverage/drink with remarkable shelf life, prepared
using carbonation to inactivate active microbes and without using
another method to inactivate active microbes, wherein substantial
solubility of the protein is maintained in the beverage composition
and wherein the protein beverage is essentially free of active
microbes known to be harmful to human health, both at the time of
packaging of the protein beverage and for a time period of at least
18 months after packaging and typically for up to at least about 30
months. The non-pasteurized carbonated protein beverage/drink with
remarkable shelf life can be prepared using all-natural
ingredients, without preservatives, without the use of an
anti-foaming agent, and without artificial flavors, colors, or
sweeteners.
[0040] Protein or protein isolate is suitable for use in the
carbonated protein beverage/drink. Suitable protein or protein
isolate can include, without limitation, aqueous whey protein
isolate collected from membrane filtration isolation, wet whey
hydrolysate, wet soy protein such as aqueous soy protein isolate,
reconstituted dried whey protein, reconstituted dried soy protein
isolate that has been processed to remain soluble at lower solution
pH values than typical aqueous soy protein isolate, and
combinations thereof, and optionally including amino acids such as
leucine, isoleucine, and valine. The typical concentration of
protein in the carbonated protein beverage/drink having remarkable
shelf life wherein substantial solubility of the protein is
maintained in the beverage composition and wherein the protein
beverage is essentially free of active microbes known to be harmful
to human health, both at the time of packaging of the protein
beverage and for a time period of at least 18 months after
packaging, ranges from about 0.01% by weight to about 15% by
weight, more typically the protein concentration ranges from about
2% by weight to about 15% by weight, and even more typically the
protein concentration ranges from about 2% by weight to about 8% by
weight. In certain non-limiting embodiments, the protein
concentration may be about 2.0% by weight, or about 2.1% by weight,
or about 2.2% by weight, or about 2.3% by weight, or about 2.4% by
weight, or about 2.5% by weight, or about 2.6% by weight, or about
2.7% by weight, or about 2.8% by weight, or about 2.9% by weight,
or about 3% by weight, or about 3.1% by weight, or about 3.2% by
weight, or about 3.3% by weight, or about 3.4% by weight, or about
3.5% by weight, or about 3.6% by weight, or about 3.7% by weight,
or about 3.8% by weight, or about 3.9% by weight, or about 4.0% by
weight, or about 4.1% by weight, or about 4.2% by weight, or about
4.3% by weight, or about 4.4% by weight, or about 4.5% by weight,
or about 4.6% by weight, or about 4.7% by weight, or about 4.8% by
weight, or about 4.9% by weight, or about 5.0% by weight, or about
5.1% by weight, or about 5.2% by weight, or about 5.3% by weight,
or about 5.4% by weight, or about 5.5% by weight, or about 5.6% by
weight, or about 5.7% by weight, or about 5.8% by weight, or about
5.9% by weight, or about 6.0% by weight, where the weight may be
calculated to one, two, three, or more decimal places. It is
understood that "% by weight" protein can also be expressed as "%
(w/w)" protein herein.
[0041] The adjusted pH value of the carbonated protein
beverage/drink having remarkable shelf life, ranges from about 2.0
to about 6.0, more typically from about 2.0 to about 4.6, even more
typically from about 2.0 to about 3.4. A pH adjusting agent such as
phosphoric acid, citric acid, tartaric acid, fumaric acid, adipic
acid, and in some instances lactic acid, can be used. Excess citric
acid and malic acid can cause tartness and astringency of taste and
produce an unpalatable beverage that has an unacceptable mouth-feel
when consumed. Phosphoric acid is presently preferred as a pH
adjusting agent, as the quantity required to obtain a desired pH
may be typically less, and the taste of the beverage may be less
affected by the pH adjustment. The adjusted pH of the protein drink
typically ranges from about 2.0 to about 5.5, more typically from
about 2.0 to about 3.4. The protein drink may be prepared without
the use of phosphoric acid and using only one or more organic acids
such as citric acid, malic acid, tartaric acid, alone or in
combination, if there is an interest in avoiding inorganic or
mineral edible acids, and/or an interest in promoting the use of
organic acids in the product. The pH may be adjusted only once, or
may be adjusted more than once, during manufacture and packaging of
the carbonated protein beverage/drink, to arrive at the target
adjusted pH value. It is understood that one of skill in the art
can determine the target adjusted pH value on the basis of factors
including but not limited to, the ingredients used in manufacture,
the intended use for the final product, and the desired
organoleptic properties of the final product.
[0042] In certain embodiments, a carbonated protein beverage
composition with remarkable shelf life is provided, the beverage
comprising about 2.0% by weight to about 6% by weight protein,
carbon dioxide at level of between about 1.6 volumes to about 3.5
volumes, a pH of between about 2.0 to about 3.4, and at least one
additional ingredient, wherein the composition is prepared without
an anti-foaming agent, and the carbonated protein beverage
composition is packaged in a sealed container to which the carbon
dioxide is added to the container prior to sealing the container,
wherein the carbonated protein beverage composition is prepared and
packaged (containerized) using a "cold-fill" process such that the
beverage does not undergo thermal processing during preparation and
packaging, and wherein both, at the time of packaging of the
protein beverage composition and during subsequent storage without
refrigeration for a time period of at least 18 months after
packaging, substantial solubility of the protein is maintained in
the beverage composition, and the protein beverage is essentially
free of active microbes known to be harmful to human health in the
absence of a preservative, wherein the essentially free from active
microbe condition is created by the inactivation of microbes by
carbonation.
[0043] In some embodiments, the carbonated protein beverage
composition with remarkable shelf life is a non-pasteurized
carbonated protein beverage composition prepared by the cold-fill
method and carbonation in the container, and without thermal
processing of the sealed container after packaging. In some
embodiments of the non-pasteurized carbonated protein beverage
composition prepared by the cold-fill method and carbonation in the
container, substantial solubility of the protein is maintained in
the beverage composition, and the protein beverage is essentially
free of active microbes known to be harmful to human health, for a
time period of at least 30 months after packaging.
[0044] In some embodiments, the carbonated protein beverage
composition prepared by the cold-fill method and carbonation in the
container, may be a pasteurized carbonated protein beverage
composition that undergoes thermal processing of the sealed
container. In certain embodiments, the thermal processing comprises
pasteurizing the sealed container to a temperature of 143.degree.
F. for about 10 minutes, for example using a tunnel pasteurization
method. In some embodiments of the carbonated protein beverage
composition prepared by the cold-fill method and carbonation in the
container, followed by thermal processing of the sealed container,
substantial solubility of the protein is maintained in the beverage
composition, and the protein beverage is essentially free of active
microbes known to be harmful to human health, for a time period of
at least 30 months after packaging.
[0045] In some embodiments, the carbonated protein beverage
composition is prepared using all natural ingredients. In some
embodiments, the carbonated protein beverage composition is
prepared without a preservative. In some embodiments, the turbidity
of the carbonated protein beverage composition is less than 30 NTU.
In some embodiments, the carbonated protein beverage composition is
prepared with protein or protein isolate selected from the group
consisting of whey protein, soy protein, casein, lactalbumin, serum
albumin, glycomacropeptide, rice protein, pea protein, canola
protein, wheat protein, hemp protein, zein, flax protein, egg white
protein, ovalbumin, gelatin protein, hydrolyzed collagen protein,
and a combination thereof.
[0046] Methods of preparing the carbonated protein beverage having
remarkable shelf life using "cold-fill" process of preparation and
packaging (containerization) and carbonation in the container are
provided, wherein both, at the time of packaging of the protein
beverage composition and during subsequent storage without
refrigeration for a time period of at least 18 months after
packaging, substantial solubility of the protein is maintained in
the beverage composition, and the protein beverage is essentially
free active microbes known to be harmful to human health. In some
embodiments, an amount of protein isolate to give a final
concentration of about 2.0% by weight to about 6% by weight
protein, a pH adjusting agent in an amount to get a final pH of
between about 2.0 to about 3.4, at least one additional ingredient,
and an amount of water are admixed to give a final desired volume
of beverage admixture, filling the beverage admixture into a
sealable container, adding carbon dioxide to the beverage admixture
in the container in an amount to give a final at level of between
about 1.6 volumes to about 3.5 volumes carbon dioxide, and sealing
the container, without thermal processing during admixing,
container filling, carbonation of the beverage admixture, and
container sealing.
[0047] Some embodiments of the method provide pasteurized
carbonated protein beverage, where the method further comprises
thermal processing of the sealed container of carbonated protein
beverage composition, for example by pasteurizing the sealed
container of carbonated protein beverage composition to a
temperature of 143.degree. F. for about 10 minutes. Some
embodiments of the method provide a non-pasteurized carbonated
protein beverage composition, wherein the sealed container does not
undergo thermal processing. In some embodiments, the beverage is
prepared without a preservative. In some embodiments, at least one
additional ingredient selected from the group a consisting of
juice, alcohol, a flavoring agent, a sweetening agent, a coloring
agent, and an energy-generating agent is admixed into the beverage
admixture. In some embodiments, dietary fiber is admixed into the
beverage admixture. Some embodiments of the method provide a
non-pasteurized all-natural carbonated protein beverage
composition, wherein the at least one additional ingredient is a
natural ingredient and wherein the sealed container does not
undergo thermal processing.
[0048] In some embodiments, the method uses an acidified
concentrated protein admixture prepared by diluting aqueous protein
isolate having greater than about 24% by weight protein, collected
from membrane-filtration isolation of the protein without
substantial drying, and a balance of water to obtain a protein
admixture having a protein concentration of between about 20% at
about 23% by weight protein, with a pH adjusting agent to provide a
pH of between about 2 and about 3.4, thereby obtaining an acidified
concentrated protein admixture, storing the acidified concentrated
protein admixture, at room temperature for up to about 10 days or
with refrigeration for up to about a month, until the acidified
concentrated protein admixture is needed for preparing the protein
beverage, and then admixing the acidified concentrated protein
admixture to give a final concentration of about 2.0% by weight to
about 6% by weight protein, a pH adjusting agent in an amount to
get a final pH of between about 2.0 to about 3.4, at least one
additional ingredient, and an amount of water to give a final
desired volume of beverage admixture, filling the beverage
admixture into a sealable container, adding carbon dioxide to the
beverage admixture in the container in an amount to give a final at
level of between about 1.6 volumes to about 3.5 volumes carbon
dioxide, and sealing the container, without thermal processing
during admixing, container filling, carbonation of the beverage
admixture, and container sealing.
[0049] In certain embodiments, a protein beverage composition
suitable for human consumption comprises: protein essentially free
of caseinate and derived from an aqueous protein isolate, which has
been collected from membrane-filtration isolation of the protein
and has never been dried; and, wherein the protein beverage
composition exhibits a pH ranging from about 2.0 to about 4.6,
whereby substantial solubility of the protein is maintained in the
beverage composition, and wherein the protein beverage is
essentially free of active microbes known to be harmful to human
health, both at the time of packaging of the protein beverage and
for a time period of at least 18 months after packaging. Typically,
the protein beverage composition may contain about 0.01% by weight
to about 15% by weight protein and a balance of water. More
typically, the protein beverage composition may contain about 0.01%
by weight to about 8% by weight protein and a balance of water.
Most typically, the protein beverage composition may contain about
2% by weight to about 8% by weight protein and a balance of water.
In some embodiments the protein may also be free of lactose and
fat. In some embodiments, the protein beverage composition is
carbonated.
[0050] In other embodiments, a method of preparing a protein
beverage, comprising: admixing an aqueous protein isolate, which
has been collected from membrane-filtration isolation of the
protein and has never been dried, with a pH adjusting agent to
provide a pH of between about 2 and about 4.6, thereby obtaining an
admixture. Typically, the protein beverage may contain about 0.01%
by weight to about 15% by weight protein and a balance of water.
More typically, the protein beverage may contain about 0.01% by
weight to about 8% by weight protein and a balance of water. Most
typically, the protein beverage composition may contain about 2% by
weight to about 8% by weight protein and a balance of water. In
some embodiments, the protein beverage composition is
carbonated.
[0051] In one embodiment, the aqueous protein isolate has a protein
concentration of about 0.01% by weight to about 49% by weight. The
aqueous protein isolate may be whey protein, milk serum protein,
lactalbumin, serum albumin, glycomacropeptide, soy protein, egg
white protein, ovalbumin, gelatin protein, hydrolyzed collagen, or
any combination thereof.
[0052] In one embodiment, the protein is essentially free from
caseinate. Typically, the essentially caseinate free protein is
whey protein, of the kind previously described herein. In some
embodiments, the essentially caseinate free protein may have some
caseinate or may be a whey protein which may be derived from whey
protein isolate or whey protein concentrate, although other whey
protein preparations may be used, such as, for example, but not by
way of limitation, a whey protein extract or a whey protein
hydrolysate. The whey protein isolate may typically be an aqueous
whey protein isolate, with a whey protein concentration of about 1%
by weight to about 40% by weight. The whey protein concentrate may
typically be an aqueous whey protein concentrate, with a whey
protein concentration of about 1% by weight to about 40% by weight.
In addition, the total protein content can be increased by the
addition of mixtures of proteins such as whey protein and other
proteins such as soy proteins.
[0053] In certain embodiments, the protein beverage suitable for
human consumption comprises: about 2% by weight to about 8% by
weight protein, derived from an aqueous protein isolate, which has
been collected from membrane-filtration isolation of the protein
and has never been dried, and a balance of water; and, wherein the
protein beverage exhibits a pH ranging from about 3.0 to about 6.0,
whereby substantial solubility of the protein is maintained in the
beverage composition, and wherein the protein beverage is
essentially free of active microbes known to be harmful to human
health, both at the time of packaging of the protein beverage and
for a time period of at least 18 months after packaging. The
protein beverage may optionally further contain about 0% by weight
to about 1.5% by weight flavor, about 0% by weight to about 0.5% by
weight sweetener, about 0% by weight to about 0.5% by weight
acidulent, about 0% by weight to about 0.1% by weight color, and
about 0% by weight to about 1.5% by weight dietary fiber. In one
embodiment, the aqueous protein isolate may be an aqueous whey
protein isolate. In another embodiment, the aqueous protein isolate
may be an aqueous soy protein isolate. In further embodiments, the
aqueous protein isolate may be derived from one or more of edible
aqueous proteins, such as, for example, but not limited to, whey
protein, soy protein, casein, lactalbumin, serum albumin,
glycomacropeptide, rice protein, pea protein, canola protein, wheat
protein, hemp protein, zein, flax protein, egg white protein,
ovalbumin, gelatin protein, hydrolyzed collagen, or a combination
thereof. In some embodiments, the protein beverage composition is
carbonated.
[0054] In certain embodiments, the protein beverage suitable for
human consumption may be a flavored water beverage containing
protein, which is comprised of about 2% by weight to about 8% by
weight protein, derived from an aqueous protein isolate, which has
been collected from membrane-filtration isolation of the protein
and has never been dried, and a balance of water; and, wherein the
protein beverage exhibits a pH ranging from about 3.0 to about 6.0,
whereby substantial solubility of the protein is maintained in the
beverage composition, and wherein the protein beverage is
essentially free of active microbes known to be harmful to human
health, both at the time of packaging of the protein beverage and
for a time period of at least 18 months after packaging. The
protein beverage may optionally further contain about 0% by weight
to about 1.5% by weight flavor, about 0% by weight to about 0.5% by
weight sweetener, about 0% by weight to about 0.5% by weight
acidulent, about 0% by weight to about 0.1% by weight color, and
about 0% by weight to about 1.5% by weight dietary fiber. In one
embodiment, the aqueous protein isolate may be an aqueous whey
protein isolate. In another embodiment, the aqueous protein isolate
may be an aqueous soy protein isolate. In further embodiments, the
aqueous protein isolate may be derived from one or more of edible
aqueous proteins, such as, for example, but not limited to, whey
protein, soy protein, casein, lactalbumin, serum albumin,
glycomacropeptide, rice protein, pea protein, canola protein, wheat
protein, hemp protein, zein, flax protein, egg white protein,
ovalbumin, gelatin protein, hydrolyzed collagen, or a combination
thereof.
[0055] Whey protein is a protein fraction obtained from mammalian
milk. Commercially available whey protein is typically derived from
the milk of cows; however, whey protein may be derived from the
milk of any mammal, such as, for example, but not by way of
limitation, the milk of goats, sheep, buffalo, camel, black bear,
llama, deer, kangaroo, pig, dog, rabbit, elephant, dolphin, donkey,
horse, seal, or human. Alternatively, whey protein may be prepared
by recombinant DNA technology, using molecular biology techniques
commonly known in the art.
[0056] In other embodiments, the protein may be any edible protein,
other than whey protein, such as, for example, but not by way of
limitation, casein, lactalbumin, serum albumin, glycomacropeptide,
soy protein, rice protein, pea protein, canola protein, wheat
protein, hemp protein, zein, flax protein, egg white protein,
ovalbumin, gelatin protein, hydrolyzed collagen, or any combination
thereof.
[0057] In another embodiment, the protein may be a combination of a
whey protein, of the kind previously described herein, and an
edible protein, other than whey protein, such as, for example, but
not by way of limitation, casein, lactalbumin, serum albumin,
glycomacropeptide, soy protein, rice protein, pea protein, canola
protein, wheat protein, hemp protein, zein, flax protein, egg white
protein, ovalbumin, gelatin protein, or hydrolyzed collagen.
[0058] In one embodiment the protein may be an aqueous soy protein
isolate, with a soy protein concentration of about 0.01% by weight
to about 49% by weight, or more typically of about 1% by weight to
about 20% by weight. However, other aqueous protein isolates may be
used. In another embodiment, the protein may be a soy protein
isolate that has been processed to remain soluble at lower solution
pH values than typical aqueous soy protein isolate.
[0059] Whey protein isolate may be obtained by removing sufficient
non-protein constituents from whey by membrane filtration or ion
exchange absorption, so that the finished dry product may contain
about 90% by weight or more whey protein, and little, if any, fat,
cholesterol, or carbohydrates (e.g., lactose). Prior to
concentration and spray drying, the whey protein isolate is an
aqueous whey protein isolate (WPIaq), which may have a whey protein
concentration of about 0.01% by weight to about 49% by weight, and
may also be essentially free of fat, cholesterol, and
carbohydrates. This aqueous whey protein isolate may also be
essentially free of caseinate and lactose.
[0060] Aqueous whey protein isolate (WPIaq) may be collected at a
concentration by weight of about 20% to about 35% actual whey
protein.
[0061] WPIaq may be diluted with water to a protein concentration
of about 1% to about 24%, representing a range from single-strength
beverage protein level to a concentrate suitable for acidification,
nutrient addition, transport to a beverage manufacturing facility
and subsequent dilution, thermal processing, and containerization.
In certain embodiments, WPIaq may be diluted with water to a
protein concentration of about 1% to about 24%, representing a
range from single-strength beverage protein level to a concentrate
suitable for acidification, nutrient addition, transport to a
beverage manufacturing facility and subsequent dilution,
carbonation, and containerization without thermal processing.
[0062] The distinct advantages of utilizing the aqueous protein
stream from membrane filtration may include the absence of damage
due to intense shear forces, heat, and dehydration which are
inherent to traditional spray-dried protein powder ingredients.
Additionally, there may be substantially lower microbial
population, especially of yeasts, molds, and related spores which
may be introduced into the ingredient during drying. Manufacturing
economies are also afforded by obviating the need for spray drying
the protein at the protein manufacturer and the re-hydration of
protein powders as part of the beverage manufacturing process; time
and labor savings as well as reduced protein foam interference may
be among the benefits.
[0063] If not clouded by added ingredients, the flavor, odor, and
clarity or transparency of the finished beverage may be generally
superior to a beverage of identical nutrient composition which is
produced using powdered whey protein isolate.
[0064] While not wishing to be bound by any present theory of
action, it is presently believed that lowering the pH of the
aqueous whey protein prior to addition to the beverage composition
results in a protein beverage with superior organoleptic
properties, by preventing or at least greatly reducing
precipitation and gelling of the protein as it passes through the
zone of isoelectric points. It is believed that prior art drinks
did not attempt to move rapidly to the final pH and permitted the
composition to dwell too long at low temperatures at or near the
isoelectric point, thereby permitting much or all of the material
to precipitate. With the inventors' discovery that this transient
state of low solubility can be traversed before precipitation
commences, practitioners can easily make these clear beverages with
minimal testing.
[0065] Whey proteins have a high buffering capacity, and therefore
this pH adjustment step tends to prevent the whey protein from
buffering the acids of the beverage.
[0066] Lowering the pH of an aqueous protein isolate may also
extend the shelf life of the aqueous protein isolate, allowing for
greater storage and/or transportation time of the aqueous protein
isolate prior to its use in a protein beverage. The addition of a
pH adjusting agent to the aqueous protein isolate allows for the
aqueous protein isolate to be stored at room temperature (about
21.degree. C.) for about 10 days and under refrigeration (about
4.degree. C.) for about a month prior to adding the acidified
aqueous protein isolate to the protein beverage.
[0067] We have developed an improved concentrated WPIaq
composition, and methods of making improved a concentrated WPIaq
composition, providing a concentrated WPIaq composition suitable
for storage and use at room temperature for up to about 10 days or
with refrigeration for up to about a month. In a typical
embodiment, aqueous whey protein collected from membrane filtration
isolation having a protein content greater than about 24% (w/w),
typically ranging between about 30% (w/w) to about 35% (w/w) is
diluted to a concentration below about 24% (w/w), typically between
about 10% (w/w) to about 24% (w/w), more typically between about
20% (w/w) to about 23% (w/w), and acidified to a pH between 2 and
4.6, more typically a pH between 2.6 to about 4, even more
typically a pH between about 2.6 to about 3.4. Collection,
dilution, and acidification to provide the improved concentrated
WPIaq composition are typically carried out at room (ambient)
temperature, which may typically range between about 35.degree. F.
to about 80.degree. F. depending on circumstances and season, but
may also be carried out under refrigeration. Acidified concentrated
WPIaq in accordance with the present embodiments, having a protein
concentration of between about 20% (w/w) to about 23% (w/w),
remains stable and useful for up to 7-10 days at room temperature
and up to 30 days (one month), whereas acidified WPIaq having a
protein concentration of greater than about 24% (w/w), more
typically acidified WPIaq having a protein concentration of between
about 30% (w/w) to about 33% (w/w), does not exhibit such stability
and usefulness, and sometimes exhibits gelling that renders the
composition unusable. Acidified concentrated WPIaq in accordance
with the present embodiments, having a protein concentration of
between about 20% (w/w) to about 23% (w/w), remaining stable and
useful for up to 7-10 days at room temperature and up to 30 days
(one month), substantially exceeds previous expectations of only
about 7 days of stability under refrigeration and significantly
less at room temperature.
[0068] Acidified concentrated WPIaq in accordance with the present
embodiments provides a stable protein composition that is not
dried, thereby avoiding energy and other costs of drying and
reconstitution, and thereby allowing preparation of a protein
beverage, including preparation of a carbonated protein beverage,
without the use of an antifoaming agent. Acidified concentrated
WPIaq in accordance with the present embodiments, having a protein
concentration of between about 20% (w/w) to about 23% (w/w),
provides a stable composition having high protein concentration
allowing efficiencies such as on energy and space associated with
storage and transport, with flexibility such as being suitable for
a variety of storage and transport mechanisms including but not
limited to totes, cans, tanks, barrels, pipelines, or tankers, and
suitable for a variety of storage and transport conditions such as
refrigerated or unrefrigerated conditions, depending on needs and
circumstances. It is understood that one of skill in the art can
develop a suitable protocol for making or using acidified
concentrated WPIaq in accordance with the present embodiments,
based on evaluation of factors such as materials at hand, needs,
and circumstances. In a non-limiting exemplary embodiment,
acidified concentrated WPIaq in accordance with the present
embodiments, having a protein concentration of between about 20%
(w/w) to about 23% (w/w), could be shipped using a refrigerated
tanker truck such as is common in transportation of milk over long
distances, where the acidified concentrated WPIaq can be handled
similarly to milk, e.g., the acidified concentrated WPIaq can flow
out of the tanker truck for use at one or more destinations
[0069] Improved acidified concentrated protein as provided herein
can be made with wet protein isolate compositions other than
aqueous whey protein isolate collected from membrane filtration
isolation, including but not limited to, wet whey hydrolysate and
wet soy protein such as aqueous soy protein isolate, reconstituted
dried whey protein, reconstituted dried soy protein isolate that
has been processed to remain soluble at lower solution pH values
than typical aqueous soy protein isolate. It is understood that
acidified concentrated protein as provided herein can be
combinations of proteins. It is further understood that the amino
acids can also be included, for example a combination of soy
protein isolate plus amino acids such as leucine, iso-leucine, and
valine.
[0070] In non-limiting exemplary embodiments such as those found in
the Examples, WPIaq collected from membrane filtration isolation
having a protein content greater than about 24% (w/w) is diluted
and acidified, transported, stored, and used to prepare protein
beverages after storage. In one non-limiting embodiment, WPIaq
collected from membrane filtration isolation having a protein
content of 33.3% (w/w) can be diluted by the slow mixing of water
in the amount of 25% of the original weight of the 33.3% (w/w)
solution, and approximately 5% by weight of 85% phosphoric acid was
added at a rate of around 5 Kg per minute with constant mixing, to
a target pH of about 3.2+/-0.2 pH, yielding a 21.5% (w/w)
concentration of aqueous whey protein isolate. The acidified WPIaq
at 21.5% (w/w) protein can be transferred into totes secured with
safety seals on top as well known to manufacturing operatives in
the beverage concentrate industry, and on the following day the
totes transported are a refrigerated truck with temperature set
between 35-45.degree. F. for two (2) days, and upon arrival at the
beverage manufacturing plant, the totes can be held in storage at
approximately 50-55.degree. F. for about 40 hours prior to
manufacture of fruit flavored carbonated protein beverages.
Although previous experience taught that 33.3% (w/w) aqueous whey
protein isolate could not be acidified successfully and transported
for use in manufacture of carbonated or still protein beverages,
the acidified aqueous whey protein at about 21.5% (w/w) according
to the present embodiments, was not only stable for 7-10 days at
room temperature (about 18.3.degree. C.) for transportation from
production site to beverage manufacturing plant, but also if
refrigerated around 4.degree. C., the 21.5% (w/w) aqueous whey
protein isolate could be stored for about a month prior to adding
the acidified aqueous whey protein isolate into the protein
beverage manufacturing process.
[0071] In one embodiment of the invention a method of preparing a
protein beverage is comprised of admixing an aqueous protein
isolate, collected from membrane-filtration isolation of the
protein without substantial drying with a pH adjusting agent to
provide a pH of between about 2 and about 4.6, thereby obtaining an
acidified protein admixture; storing the acidified protein
admixture, at room temperature for up to about 10 days or with
refrigeration for up to about a month, until the acidified protein
mixture is needed for preparing the protein beverage; admixing the
acidified protein mixture with at least one additional ingredient
selected from the group consisting of water, juice, alcohol,
carbonation, a concentrated plant extract, an anti-foaming agent, a
nutrient, calcium or a calcium derivative, an energy-generating
additive, an herbal supplement, a flavoring agent, a sweetener, a
preservative, and a coloring agent.
[0072] In another embodiment of the invention a method of preparing
a protein beverage is comprised of admixing an aqueous protein
isolate, collected from membrane-filtration isolation of the
protein without substantial drying with a pH adjusting agent to
provide a pH of between about 2 and about 4.6, thereby obtaining an
acidified protein admixture; transporting the acidified protein
admixture, at room temperature for up to about 10 days or with
refrigeration for up to about a month, to another geographic
location where the acidified protein mixture is needed for
preparing the protein beverage; admixing the acidified protein
mixture with at least one additional ingredient selected from the
group consisting of water, juice, alcohol, carbonation, a
concentrated plant extract, an anti-foaming agent, a nutrient,
calcium or a calcium derivative, an energy-generating additive, an
herbal supplement, a flavoring agent, a sweetener, a preservative,
and a coloring agent.
[0073] The typical concentration of juice in the finished beverage
ranges from about 0% by weight to about 100% by weight, more
typically the juice concentration ranges from about 0% by weight to
about 98% by weight, with the most typical concentration ranging
from about 0% to about 25% by weight. Typically the juice source
may be fruit juice, vegetable juice, or a combination thereof, and
may be added in whole, as a liquid, a liquid concentrate, a puree,
or in another modified form containing one or more juice
components. More typically, the juice may be depectinized, having
had most of the pectins removed by enzymatic digestion,
chromatography, precipitation, or by another method of juice
depectinization. One method by which the juice may be depectinized
is by treating it with pectinase enzyme, as described in detail in
U.S. Pat. No. 6,620,452 B1. A depectinized juice may typically be a
juice with a pectin content of about 0.05 weight % to about 0.25
weight %.
[0074] A single fruit juice, a single vegetable juice, fruit juice
blends, vegetable juice blends, or fruit and vegetable juice blends
may be used. Examples of a few of the many specific juices which
may be used may include juice from alfalfa sprouts, apples,
apricots, avocados, bamboo shoots, bananas, beans, bean sprouts,
beets, berries of all types, cabbage, carrots, celery, cherries,
cucumbers, currants, dates, figs, grapefruits, grapes, guava, kiwi,
kumquat, lemons, limes, lychee fruit, mandarin, mango, melons of
all types, nectarines, noni, oranges, papaya, passion fruit,
peaches, pears, pineapples, plums, pomegranates, prunes, radishes,
rhubarbs, rutabagas, seaweed, squash, tangelo, tangerines,
tomatoes, and/or turnips; however, any type of juice may be
used.
[0075] In some embodiments the protein beverage may be carbonated.
The amount of carbonation which has been achieved while maintaining
stability of the carbonated drink is unexpectedly high in view of
the amount of protein present, with the amount of carbonation
ranging from about 0.1 volumes of carbonation (per volume of liquid
present in the beverage) to about 6 volumes of carbonation. More
typically, the amount of carbonation present ranges from about 1.6
volumes to about 3.5 volumes, with the most typical concentration
ranging from about 1.7 volumes to about 3.0 volumes.
[0076] Additives may be combined with the basic high protein
beverage formulation to provide a "high energy" high protein
beverage. For example, caffeine may be added to increase the level
of circulating fatty acids in the body of a consumer of the
beverage. This increase in circulation has been shown to increase
the oxidation of these fuels, enhancing fat oxidation in general.
Caffeine is well known as a means of enhancing fatty acid
metabolism.
[0077] Another additive which may be included is magnesium.
Magnesium may affect energy level and may be needed for more than
about 300 biochemical reactions in the body. Magnesium may help
regulate blood sugar levels, may promote normal blood pressure, and
may support energy metabolism and protein synthesis.
[0078] A third additive may be added to affect energy level. The
third additive may be citrulline malate. Citrulline is an amino
acid which may play a role in nitrogen balance and metabolic
processes. Supplemental citrulline malate is a salt form of the
amino acid. Citrulline malate may improve aerobic performance and
capacity by influencing lactic acid metabolism and reducing
fatigue.
[0079] One or more of these effects on metabolism have been
supported by evidence of an increase in the rate of oxidative
adenosine triphosphate (ATP), which is essentially a "molecular
currency" of intracellular energy transfer, and an increase in
energy production during the exercise of muscles. These three
additives which assist in the generation of energy, and
combinations thereof, have been formulated into the high protein
beverages described herein with little or no adverse effect on
manufacturability or shelf storage life of the product.
[0080] The citrulline malate energy generating additive may have a
very bitter taste in free form. We were surprised to discover that
citrulline malate employed in a protein beverage of the kind
described herein, provides a pleasant tasting beverage without the
need to make a major modification from the recipes which do not
contain the citrulline malate.
[0081] In addition to the high protein concentration, the protein
beverage is essentially free from biologically pathogenic microbes
such as bacteria and other spoilage pathogens of the kind which are
monitored by the food industry in general. Due to the method used
to inactivate the biologically pathogenic microbes, the protein
beverage is essentially free from these pathogenic microbes for
more than 18 months after packaging of the protein beverage into
individual containers or servings and storage under shelf
conditions which are standard in the unrefrigerated beverage
industry. In addition to absence of biologically pathogenic
microbes, there is little or no precipitation of protein, little or
no thickening, flavor and color are maintained, and taste and mouth
feel are maintained. In formulations which are designed to be
transparent, without turbidity, the protein beverage is essentially
clear in color after this storage period. The recommended storage
temperature is above freezing (32.degree. F.) to about 75.degree.
F. Storage of the protein beverage at temperatures in excess of
100.degree. F. for time periods of several months, such as about
five months, are even possible without detriment to the taste and
clarity.
[0082] In one embodiment, the protein drink may be treated to
inactivate microbes in the presence of carbonation which may be
used to provide taste and mouth feel for the drink, while
maintaining the required minimal amount of carbonation to provide
such taste and mouth feel.
[0083] The treatment to inactivate or remove microbes may include
thermal processing by exposure to elevated temperature, aseptic
packaging, carbonation, ozonation, radiation, ultra violet light,
high pressure processing, filtration, membrane permeation, pulsed
electric field, sonication, and combinations thereof. Typically,
the treatment for microbe inactivation may be carried out in the
individual serving package used for storage and handling of the
carbonated protein drink. Testing has shown that for microbe
inactivation carried out in the individual serving package, plate
count for microbes is negligible and typically zero after a storage
period of more than 18 months at temperatures ranging between
35.degree. F. and about 75.degree. F.
[0084] In one embodiment, thermal processing is not used to
inactivate microbes. In this embodiment the microbial inactivation
is due to the addition of carbon dioxide to the protein drink. As
previously described, the CO.sub.2 may inhibit microbial growth by
the displacement of O.sub.2 by CO.sub.2, by lowering the pH of the
carbonated protein beverage by the dissolution of CO.sub.2 and
formation of carbonic acid, and by a direct effect of CO.sub.2 on
the metabolism of microorganisms.
[0085] In one embodiment, the carbonated protein beverage/drink
provided herein is prepared using carbonation alone to inactivate
active microbes and without using another method to inactivate
active microbes. In non-limited exemplary embodiments disclosed in
the Examples, non-pasteurized carbonated protein drinks having
remarkable shelf life showed a reduction in the yeast count after
packaging and storage (Example 17), demonstrating the effectiveness
of using carbonation alone to inactivate the active microbes and
without using another method to inactivate active microbes. In
non-limited exemplary embodiments disclosed in the Examples,
non-pasteurized carbonated protein drinks having remarkable shelf
life wherein substantial solubility of the protein is maintained in
the beverage composition and wherein the protein beverage is
essentially free of active microbes known to be harmful to human
health, both at the time of packaging of the protein beverage and
for time periods of at least 18 months after packaging and up to at
least 30 months after packaging, can be prepared using
manufacturing and containerization methods that include, but are
not limited to, adding carbonation to the container prior to
sealing the container. It is understood that the target level of
carbonation may be determined by one of skill in the art based on
one or more factors including, but not limited to, the level and
method of carbonation that is effective to inactivate active
microbes, the level and method of carbonation that provides the
desired taste and mouth feel for the drink, and the intended use of
the drink.
[0086] In another embodiment, thermal processing is not used to
inactivate microbes. In this embodiment the microbial inactivation
is due to high pressure processing (HPP) of the protein drink. The
HPP may be applied to the protein drink prior to carbonation and
packaging, after carbonation and prior to packaging, or after
carbonation and packaging. The HPP may also be used for a protein
drink that is not carbonated. Various types of HPP equipment
systems may be used, such as those produced by Avure Technologies
of 22408 66.sup.th Avenue South, Kent, Wash. 98032, Elmhurst
Research, Inc. of 60 Loudonville Rd., Albany, N.Y. 12204, and NC
Hyperbaric of 28760 Tres Cantos, Madrid, Spain.
[0087] The HPP may be achieved by placing the protein beverage in a
container within a water (or other pressure-transmitting fluid)
filled pressure vessel, closing the vessel, and increasing the
pressure exerted upon the container by pumping more water into the
pressure vessel by way of an external pressure intensifier. The
elevated pressure may be held for a specific period of time, then
it may be decreased. Pressure levels of about 600 MPa at 25.degree.
C. may typically be enough to inactivate vegetative forms of
microorganisms, such as non-spore forming pathogens, vegetative
bacteria, yeast and molds. The HPP may be carried out by the method
described in U.S. Pat. No. 6,635,223 B2 to Maerz, issued Oct. 21,
2003, entitled "Method for inactivating microorganisms using high
pressure processing".
[0088] In another embodiment, thermal processing is not used to
inactivate microbes. In this embodiment the microbial inactivation
is due to the combined effects of the addition of carbon dioxide to
the protein drink and HPP of the carbonated protein drink. The HPP
may be applied to the carbonated protein drink prior to packaging
or after packaging.
[0089] In other embodiments, thermal processing is not used to
inactivate microbes. In these embodiments the microbial
inactivation may be due to carbonation, aseptic packaging,
ozonation, radiation, ultra violet light, HPP, membrane permeation,
pulsed electric field, sonication, combinations thereof and
others.
[0090] In yet another embodiment of the invention, thermal
processing is used to inactivate microbes. The bulk beverage is
pasteurized in a manner common to the beverage and fruit juice
industries known as "hot-fill", where product is thermally
processed in a continuous flow with a maximum temperature of about
160.degree. F. to about 200.degree. F. with a holding time at that
maximum temperature ranging from about 15 seconds to about 3
seconds. Product is cooled slightly to about 160.degree. F. to
about 185.degree. F. just prior to being filled into glass or
plastic containers designed for hot-fill.
[0091] Continuous process method has several advantages over the
vat method, the most important being time and energy saving. For
most continuous processing, a high temperature short time (HTST)
pasteurizer is used. The heat treatment is accomplished using a
plate heat exchanger. This piece of equipment consists of a stack
of corrugated stainless steel plates clamped together in a frame.
There are several flow patterns that can be used. Gaskets are used
to define the boundaries of the channels and to prevent leakage.
The heating medium can be vacuum steam or hot water.
[0092] In one embodiment, the carbonated protein beverage/drink
provided herein is prepared using manufacturing and
containerization methods such that the drink is carbonated in the
container prior to sealing the container. In certain embodiments,
containers are filled with uncarbonated protein beverage
composition, the composition is carbonated to the desired level,
and the container is sealed as soon as possible after carbonation.
In certain embodiments, sealed containers of carbonated protein
beverage/drink are then thermally processed using tunnel
pasteurization in which the sealed containers pass through a heat
tunnel for a fixed amount of time, for example on a conveyer belt.
Non-limiting embodiments of use tunnel pasteurization, as disclosed
in the Examples, include cold-filling cans with non-carbonated
protein beverage composition, carbonating the beverage composition
in the can to a level between about 2.0 to about 2.5 volumes
CO.sub.2, sealing the can, and tunnel pasteurizing cans at
143.degree. F. (61.7.degree. C.) for about 10 minutes by means of a
conveyer-belted heat tunnel. In other embodiments, sealed
containers of carbonated protein beverage/drink do not undergo any
further thermal or non-thermal processing, and these containers of
non-pasteurized carbonated protein beverage/drink are ready for
storage, transport, and consumption.
[0093] In one embodiment, manufacturing and containerization of the
carbonated protein beverage/drink are carried out under controlled
temperature conditions such as refrigeration. In another one
embodiment, the carbonated protein beverage/drink provided herein
is prepared at using manufacturing and containerization (packaging)
methods that allow processing at ambient temperature. In
non-limiting exemplary embodiments such as disclosed in the
Examples, manufacturing may include the use of acidified
concentrated protein that may be transported to the beverage
manufacturing facility, where the acidified concentrated protein
remains stable until used for manufacturing, followed by mixing,
filling of containers, carbonation in the container, and sealing of
containers. In non-limiting exemplary embodiments such as disclosed
in the Examples, manufacturing may include the use of acidified
concentrated protein such as acidified aqueous whey protein at
about 21.5% (w/w) according to the present embodiments, that is
stable for 7-10 days at room temperature (about 18.3.degree. C.)
for transportation from production site to beverage manufacturing
plant, but also if refrigerated around 4.degree. C., the 21.5%
(w/w) aqueous whey protein isolate can be stored for about a month
prior to adding the acidified aqueous whey protein isolate into the
protein beverage manufacturing process. Ambient temperature for
mixing and containerization may vary according to season and
availability of temperature controls, and typically range from
about 40.degree. F. to 80.degree. F., more typically from about
40.degree. F. to about 60.degree. F. Containerization of the
carbonated protein beverage/drink provided herein, including
filling, carbonation in the container, and sealing of containers,
may occur at speeds of up to about 1000 cans per minute, or about
15 cans per second.
[0094] A protein beverage of an embodiment of the invention may
further contain additional additives to: enhance the nutritional
value (other than those particularly added for energy generation
enhancement); aid in protection of the muscular system and joints
during physical activity; add to the flavor value of the beverage;
or, to provide a desired appearance of the beverage, provided that
the additional agent is stable in the beverage. In an embodiment of
the invention the protein beverage may be consumed as a meal
replacement. Examples of additional agents which enhance
nutritional value include nutrients such as vitamins, minerals
(including calcium or a calcium derivative), herbal supplements,
concentrated plant extracts, glucosamine, amino acids, fatty acids,
and fiber. The examples include the following: vitamins such as
vitamin A, vitamin C, vitamin D, and vitamin E, by way of example
and not by way of limitation; minerals such as zinc, chromium,
iron, calcium, magnesium (previously mentioned), and potassium, by
way of example and not by way of limitation; herbal supplements
such as ginseng, gingko biloba, saw palmetto, green tea, and hoodia
gordonii, by way of example and not by way of limitation; amino
acids, such as L-Glutamine, L-Arginine, Taurine, creatine,
N-acetyl-cystine, N-acetyl-carnitine, L-Leucine, L-isoleucine and
L-valine, by way of example and not by way of limitation; fatty
acids such as docosahexaenonic acid (DHA), eicosapentaeonic acid
(EPA), Omega 3's and Omega 6's, by way of example and not by way of
limitation; and fiber such as oligofructopolysaccharides, corn
fiber, oat fiber, and flax fiber, by way of example and not by way
of limitation.
[0095] Concentrated plant extracts, which may be high in vitamins
and nutrients, while low in calories, may be added. These extracts
may be derived from fruits, herbs, vegetables, and other plants
which may have high content of nutritional components. Production
of the extracts may be carried out by conventional methods, such as
those described in detail in U.S. Pat. No. 6,620,452 B1; however,
these extracts may be commercially available. One example of these
extracts may be the extract derived from green tea, called
Sunphenon 90M, from Taiyo International, Minneapolis, Minn. 55416,
USA.
[0096] An example of an additive to aid in protection of the
muscular system and joints during physical activity may be a
hyperimmune milk protein concentrate which works in combination
with the edible nutritional protein already present in the protein
beverage. The hyperimmune milk protein concentrate may be
manufactured in the manner described in detail in U.S. Pat. No.
5,650,175. One example of the hyperimmune milk protein is available
from Stolle Milk Biologics of Chicago, Ill. under the trade name
MicroLactin.TM. and distributed by Humanetics Corporation of Eden
Prairie, Minn., by way of example and not by way of limitation. The
hyperimmune milk protein concentrate may be derived from whey, such
as a fractionization from whey. However, the hyperimmune milk
protein concentrate may exhibit functional properties similar to
casein. Use of a hyperimmune milk protein concentrate in the
beverage formulation typically results in a beverage which exhibits
turbidity.
[0097] The flavoring agent or agents may provide a fruit flavor,
cola flavor, vanilla flavor, or a chocolate flavor, by way of
example and not by way of limitation. Other flavorings, such as, by
way of example, and not by way of limitation, Stevia leaf extract
and Lo Han Guo. Sweeteners, natural or synthetic, such as sucrose,
sucralose, aspartame, and/or acesulfame potassium, neotame,
polydextrose, glycerin, sorbitol, high fructose corn syrup, corn
syrup, saccharin, honey, molasses, maple syrup, and xylitol, may be
used, by way of example and not by way of limitation. Coloring
agents may be added. Agents such as citric acid, fumaric acid,
adipic acid, tartaric acid, and in some instances lactic acid may
be added to adjust for tartness.
[0098] Additional ingredients in the form of analgesics, such, for
example, as aspirin may be added in specialized product
applications. Mild stimulants other than the foregoing mentioned
caffeine, such, for example, as green tea may be added. Relaxants,
such, for example, as melatonin may also be added.
[0099] To provide stability, the protein drink may include an
antifoaming agent such as dimethylpolysiloxane, and a pH adjusting
agent such as phosphoric acid, citric acid, tartaric acid, fumaric
acid, adipic acid, and in some instances lactic acid. Excess citric
acid and malic acid can cause tartness and astringency of taste and
produce an unpalatable beverage that has an unacceptable mouth-feel
when consumed. Phosphoric acid is presently preferred as a pH
adjusting agent, as the quantity required to obtain a desired pH
may be typically less, and the taste of the beverage may be less
affected by the pH adjustment. The adjusted pH of the protein drink
typically ranges from about 2.0 to about 5.5, more typically from
about 2.0 to about 3.4. The protein drink may be prepared without
the use of phosphoric acid and using only one or more organic acids
such as citric acid, malic acid, tartaric acid, alone or in
combination, if there is an interest in avoiding inorganic or
mineral edible acids, and/or an interest in promoting the use of
organic acids in the product. To further provide stability, the
protein drink may be formulated to essentially exclude a component
which includes caseinate. Caseinate may not be stable at the pH of
the protein beverage.
[0100] One or more preservatives may be added to the protein
beverage, such as, for example, one or more chemical preservatives,
one or more natural preservatives, a combination thereof, or
others. Examples of chemical preservatives which may be used
include, for example, a sorbate or a benzoate. Examples of natural
preservatives which may be used include, for example, nisin or
natamycin, which may be obtained commercially from a food
ingredient supplier, such as Danisco A/S Langebrogade 1 DK-1001
Copenhagen. In certain embodiments, a carbonated protein beverage
having remarkable shelf life may be prepared without the use of
preservatives as provided herein.
[0101] The protein drink may be prepared by admixing in water, an
anti-foaming agent, an amount of a pH adjusting agent to provide a
pH of about 2 to about 5.5 and an amount of protein sufficient to
provide a final protein content in the beverage ranging from about
0.01% by weight to about 8% by weight protein. In certain
embodiments, a carbonated protein beverage having remarkable shelf
life may be prepared without the use of preservatives as provided
herein.
[0102] The protein drink may be carbonated by adding carbon dioxide
to the admixture in an amount sufficient to obtain a carbonated
protein beverage where the amount of carbonation present in the
beverage ranges from about 0.1 volumes to about 6 volumes per
volume of liquid admixture, more typically between about 1 volume
to about 5 volumes per volumes of liquid, even more typically
between about 2 volumes to about 4 volumes per volumes of liquid.
In some embodiments of the method, the carbon dioxide may be added
in the form of sterile carbonated water. In other embodiments,
sterile carbon dioxide is bubbled through the liquid admixture
until the desired amount of carbon dioxide is present. In either
embodiment, the final protein content of the beverage ranges from
about 0.01% by weight to about 8% by weight, and the carbonation
ranges from about 0.1 volumes to about 6 volumes. In other
embodiments, the final protein content of the beverage ranges from
about 2% by weight to about 8% by weight and the carbonation ranges
from about 0.1 volumes to about 6 volumes. In other embodiments,
the final protein content of the beverage ranges from about 2% by
weight to about 8% by weight and the carbonation ranges from about
1 volume to about 5 volumes per volumes of liquid. In other
embodiments, the final protein content of the beverage ranges from
about 2% by weight to about 8% by weight and the carbonation ranges
from about 2 volumes to about 4 volumes per volumes of liquid.
[0103] The protein drink may be prepared by admixing in water, an
anti-foaming agent, an amount of a pH adjusting agent to provide a
pH of about 2 to about 4.6, an amount of juice to provide a final
juice content in the beverage ranging from about 0% by weight to
about 100% by weight juice, and an amount of protein sufficient to
provide a final protein content in the beverage ranging from about
0.01% by weight to about 8% by weight protein; heating the
admixture to a temperature ranging from about 140.degree. F. to
about 188.degree. F. for a time period adequate to inactivate
microbes which may be present in the admixture; cooling the
admixture to a temperature of about 40.degree. F. or less.
[0104] The protein beverage may be carbonated by adding carbon
dioxide to the admixture in an amount sufficient to obtain a
carbonated protein beverage where the amount of carbonation present
in the beverage ranges from about 0.1 volumes to about 6 volumes
per volume of liquid admixture. In some embodiments of the method,
the carbon dioxide is added in the form of sterile carbonated
water. In other embodiments, sterile carbon dioxide is bubbled
through the liquid admixture until the desired amount of carbon
dioxide is present. In either embodiment, the final juice content
of the beverage ranges from about 0% by weight to about 100% by
weight, the final protein content of the beverage ranges from about
0.01% by weight to about 8% by weight, and the carbonation ranges
from about 0.1 volumes to about 6 volumes. In other embodiments,
the final juice content of the beverage ranges from about 0% by
weight to about 98% by weight, the final protein content of the
beverage ranges from about 2% by weight to about 8% by weight, and
the carbonation ranges from about 0.1 volumes to about 6
volumes.
[0105] The protein drink may also be prepared in a manner similar
to that described above, with the additional step of HPP to
inactivate microbes in the protein beverage. The HPP step may take
place prior to the addition of carbon dioxide or after the addition
of carbon dioxide. The carbonated protein beverage may be treated
with HPP prior to packaging or after packaging in containers.
[0106] The protein drink may also be prepared in a manner similar
to that described above, with the exception that the heating of the
admixture may be carried out after addition of the carbonation
rather than prior to addition of the carbonation. This requires
that provisions be made to maintain the carbonation during the
heating and cooling process. We have discovered that it is possible
to maintain the carbonation if the carbonated protein beverage may
be packaged in individual size containers and the containers of
beverage may then be processed for microbe inactivation. In some
embodiments, the protein beverage is
[0107] In another embodiment, the protein drink may include about
0% alcohol by volume to about 15% alcohol by volume. Typically, the
percent alcohol by volume ranges from about 4% by volume to about
8% by volume. The alcohol used may be derived from malt based,
fermented from grain.
[0108] The clarity, or turbidity, of the protein drink/beverage
provided herein may be affected by the beverage formula, but does
not show a strong difference between non-carbonated (still) and
carbonated versions of the same formula. In non-limiting exemplary
embodiments such as those disclosed in the Examples, the effect of
various ingredients on the clarity was tested using a portable
turbidity meter to test samples of protein beverage drinks having
different formulas, and to test samples of carbonated and
non-carbonated (still) protein beverage drinks having identical
formulas. As shown in the following table for whey protein
beverages prepared using WPIaq, the still and carbonated versions
of the same formula did not have significantly different turbidity
measurements, but different formulas produced different turbidity
measurements. In certain embodiments, fruit-flavored beverages can
have low turbidity and appear almost clear in both still or
carbonated versions, with NTU values of about 30 or less. In other
embodiments, whey protein beverages may have NTU values above 30,
in some embodiments nearly 100. Without wishing to be limited by
this theory, in the particular embodiments disclosed in the
Examples, the formulas with NTU values of about 30 or less contain
predominantly artificial flavors, colors and sweeteners, whereas
the formulas with NTU values greater than 30 contain more natural
flavors, and contain natural colorants such as colorant with a
caramel component, and colorant with a turmeric component. It is
understood that one of skill in the art can determine acceptable
beverages based on a variety of factors including, but not limited
to, the desired NTU value for a particular beverage, a particular
market, or a particular use.
TABLE-US-00001 TABLE 1 Still non- carbonated) Carbonated beverage,
beverage, Example No. & Beverage Formula NTU NTU Example
Seventeen: Natural lemon lime NA 68.7 carbonated protein beverage,
pH 2.95, protein about 4.3% (w/w) Example Eighteen - Fruit-flavored
20.1 .+-. 0.5 25 beverage, natural and artificial flavors, colors,
and sweeteners, pH 3.1, protein about 4.2% (w/w) Example Nineteen -
Fruit-flavored 24.8 29.5 beverage, natural and artificial flavors,
colors, and sweeteners, pH 3.0, protein about 3.4% (w/w) Example
Twenty - Fruit-flavored beverage, 19.2 23.4 natural and artificial
flavors, colors, and sweeteners, pH 3.0, protein about 2.8% (w/w)
Example Twenty-One - Lemon Lime NA 97 Recovery Carbonated Protein
Beverage; natural and artificial fruit flavors, colors, and
sweeteners, pH 3.0, protein about 5.2% (w/w) Example Twenty-Two:
Lemon Lime Energy NA 95.8 Carbonated Protein Beverage; natural and
artificial fruit flavors, colors, and sweeteners, pH 3.0, protein
about 3.3% (w/w)
[0109] In other embodiments, the protein drink may be prepared in
concentrated forms, which may be diluted prior to consumption with
a liquid, such as, for example, but not by way of limitation,
water, fruit juice, vegetable juice, tea, alcohol, coffee, milk,
soy milk, rice milk, almond milk, a combination thereof, or others.
Certain embodiments include a liquid used for dilution, which may
be a carbonated liquid or a still liquid. If a still liquid is
used, the beverage may be carbonated with carbon dioxide gas after
dilution.
[0110] An embodiment of a protein beverage concentrate may be a
concentrated syrup, which may include about 0% by weight to about
60% by weight of juice concentrate, wherein the juice concentrate
has a Brix value of about 20.degree. Brix to about 75.degree. Brix,
and about 0.02% by weight to about 75% by weight protein. Another
embodiment of a protein beverage concentrated syrup may include
about 0% by weight to about 60% by weight of juice concentrate,
wherein the juice concentrate has a Brix value of about 20.degree.
Brix to about 75.degree. Brix, and about 4% by weight to about 75%
by weight protein. Such protein beverage concentrated syrup may, at
the time of packaging and during subsequent storage without
refrigeration, maintain substantial solubility of the protein. Such
embodiment of the protein beverage concentrated syrup may also, at
the time of packaging and during subsequent storage, be essentially
free of pathogenic microbes known to be harmful to human
health.
[0111] The protein beverage concentrated syrup may include about 0%
by weight of juice concentrate and about 0.01% by weight to about
49% by weight protein.
[0112] The juice concentrate used for the protein beverage
concentrated syrup may be derived from a single fruit juice, a
single vegetable juice, fruit juice blends, vegetable juice blends,
or fruit and vegetable juice blends may be used. Examples of a few
of the many specific juices which may be used may include, but are
not limited to, juice from alfalfa sprouts, apples, apricots,
avocados, bamboo shoots, bananas, beans, bean sprouts, beets,
berries of all types, cabbage, carrots, celery, cherries,
cucumbers, currants, dates, figs, grapefruits, grapes, guava, kiwi,
kumquat, lemons, limes, lychee fruit, mandarin, mango, melons of
all types, nectarines, noni, oranges, papaya, passion fruit,
peaches, pears, pineapples, plums, pomegranates, prunes, radishes,
rhubarbs, rutabagas, seaweed, squash, tangelo, tangerines,
tomatoes, and/or turnips, as well as combinations thereof; however,
any type of juice may be used.
[0113] The protein used for the protein beverage concentrated syrup
embodiment may be essentially free from caseinate. In some
embodiments, the essentially caseinate free protein may have some
caseinate or may be a whey protein, of the kind previously
described herein. An essentially caseinate free protein may be a
whey protein which may be derived from whey protein isolate or whey
protein concentrate, although other whey protein preparations may
also be used, such as, for example, but not by way of limitation, a
whey protein extract or a whey protein hydrolysate. The whey
protein isolate may be an aqueous whey protein isolate, with a whey
protein concentration of about 0.01% by weight to about 49% by
weight. The whey protein concentrate may be an aqueous whey protein
concentrate. In addition to being essentially free from caseinate,
the protein may be essentially free of fat and lactose.
[0114] Whey protein isolate may be obtained by removing sufficient
non-protein constituents from whey by membrane filtration or ion
exchange absorption, so that the finished dry product may contain
about 90% by weight or more whey protein, and little, if any, fat,
cholesterol, or carbohydrates (e.g., lactose). Prior to
concentration and spray drying, aqueous whey protein isolate
(WPIaq) may have a whey protein concentration of about 0.01% by
weight to about 49% by weight, and may also be essentially free of
fat, cholesterol, and carbohydrates.
[0115] Aqueous whey protein isolate (WPIaq) is collected at a
concentration by weight of about 20% to about 35% actual whey
protein.
[0116] WPIaq is diluted with water to a protein concentration of
about 1% to about 24%, representing a range from single-strength
beverage protein level to a concentrate suitable for acidification,
nutrient addition, transport to a beverage manufacturing facility
and subsequent dilution, thermal processing, and
containerization.
[0117] The protein used for the protein beverage concentrated syrup
may also include any edible protein, other than whey protein, such
as, for example, but not by way of limitation, milk serum protein,
casein, lactalbumin, serum albumin, glycomacropeptide, soy protein,
rice protein, pea protein, canola protein, wheat protein, hemp
protein, zein, flax protein, egg white protein, ovalbumin, gelatin
protein, hydrolyzed collagen, any combination thereof, or
others.
[0118] The protein used for the protein beverage concentrated syrup
may also include a combination of a whey protein, of the kind
previously described herein, and an edible protein, other than whey
protein, such as for example, but not by way of limitation, milk
serum protein, casein, lactalbumin, serum albumin,
glycomacropeptide, soy protein, rice protein, pea protein, canola
protein, wheat protein, hemp protein, zein, flax protein, egg white
protein, ovalbumin, gelatin protein, hydrolyzed collagen, any
combination thereof, or others.
[0119] Typically the pH of the aqueous protein (isolate or
concentrate) may be adjusted with an appropriate pH adjusting agent
to match the pH of the beverage composition prior to mixing the
protein with the beverage composition.
[0120] The protein beverage concentrated syrup may further include
about 0% by weight to about 100% by weight filler, wherein the
filler may be water, a sweetener, a flavoring agent, a coloring
agent, an anti-foaming agent, a nutrient, calcium or a calcium
derivative, an energy-generating additive, an herbal supplement, a
concentrated plant extract, a preservative, combinations thereof,
or others.
[0121] The protein beverage concentrated syrup may be treated to
inactivate microbes by pasteurization, aseptic packaging,
carbonation, ozonation, radiation, ultraviolet light, high pressure
processing, membrane permeation, pulsed electric field, sonication,
combinations thereof, or other microbial inactivation treatments.
In some embodiments, the protein beverage concentrated syrup may be
carbonated and packaged as a carbonated syrup having remarkable
shelf life wherein substantial solubility of the protein is
maintained in the beverage composition and wherein the protein
beverage is essentially free of active microbes known to be harmful
to human health, both at the time of packaging of the protein
beverage and for a time period of at least 18 months after
packaging.
[0122] The protein beverage concentrated syrup may range from about
a two-fold syrup to about a twenty-five-fold syrup. A further
embodiment of the protein beverage concentrated syrup may be
prepared as about a five-fold syrup, wherein one part protein
beverage concentrated syrup may be diluted with four parts liquid
to prepare a protein beverage. The liquid may be any suitable
liquid for human consumption, such as, for example, but not by way
of limitation, water, fruit juice, vegetable juice, tea, alcohol,
coffee, milk, soy milk, rice milk, almond milk, combinations
thereof, or others.
[0123] In some embodiments the protein beverage made from the
protein beverage concentrated syrup may be a carbonated beverage.
The carbonation of the protein beverage may range from about 1.0
volumes to about 3.5 volumes per volume of beverage, preferably,
about 1.6 to about 3.5 volumes per volumes of beverage; more
preferably, about 1.6 to about 3.0 volumes per volume of
beverage.
[0124] The carbonation may be added in the form of carbonated
liquid, such as, for example, but not by way of limitation,
carbonated water. The carbonation may be added by bubbling sterile
carbon dioxide through the protein beverage until the desired
amount of carbon dioxide is present. The carbonation may also be
added by the addition of any edible carbonation source, such as,
for example, but not by way of limitation, a carbonate material
capable of reacting with an acid or mixture of acids to effect the
release of carbon dioxide upon contact with water. See U.S. Patent
Application Publication No. 20020136816, the disclosure of which is
incorporated herein by reference.
[0125] In some embodiments the protein beverage concentrated syrup
may be used by an individual, and may be packaged in single use
servings or in small bottles, such as, for example, but not by way
of limitation 50 ml-1500 ml bottles suitable for household use. In
some embodiments, the protein beverage concentrated syrup may be
packaged as a carbonated syrup in single use servings or in small
bottles, the carbonated syrup having remarkable shelf life wherein
substantial solubility of the protein is maintained in the beverage
composition and wherein the protein beverage is essentially free of
active microbes known to be harmful to human health, both at the
time of packaging of the protein beverage and for a time period of
at least 18 months after packaging. In other embodiments the
protein beverage concentrated syrup may be packaged in larger
containers suitable for use in a food services beverage dispenser
or in a restaurant or bar beverage dispenser. In yet other
embodiments the protein beverage concentrated syrup may be produced
in large batches for use in the preparation of a protein beverage
at a bottling plant or other commercial beverage preparation
facility.
[0126] The protein beverage concentrated syrup may be prepared by
admixing a juice concentrate having a Brix value of about
20.degree. Brix to about 75.degree. Brix, to achieve a percent by
weight of juice concentrate of about 0% by weight to about 60% by
weight and a protein to achieve a percent by weight of protein in
the admixture of about 0.05% by weight to about 60% by weight,
thereby obtaining an admixture. The protein beverage concentrated
syrup may be packaged in a container which may be stored at room
temperature.
[0127] In one embodiment the protein beverage concentrate may be a
concentrated powder, which may be prepared as a dry preparation,
such as, for example, but not by way of limitation, a powder,
granular, crystal, or other type of dry particle preparations. The
dry preparations may be prepared by mixing the various ingredients
as described above to form a concentrated syrup, then drying the
syrup to a dry powder form by conventional drying methods, such as,
for example, but not by way of limitation, lyophilization (freeze
drying), spray drying, fluid bed drying, drum drying, combinations
thereof, or others.
[0128] In many of the Examples described below, the protein used is
whey protein, since this protein provides the taste and offers
other nutritional advantages of the kind previously discussed.
However, one skilled in the art will understand that by adjusting
the pH to extend to higher or lower pH ranges and/or producing a
carbonated protein drink having a protein content at other
positions in the range of about 0.01% to about 15%, other proteins
such as milk protein, soy protein, lactalbumin, serum albumin,
glycomacropeptide, rice protein, pea protein, canola protein, wheat
protein, hemp protein, zein, flax protein, egg white protein,
ovalbumin, gelatin protein, hydrolyzed collagen, combinations
thereof, or others, by way of example and not by way of limitation,
may also be used, alone or in combination, to create the present
protein beverage. Hydrolysates and derivatives of these common
protein sources may also be used in embodiments contemplated by
this disclosure.
[0129] In most of the Examples described below, the method used to
inactivate microbes is pasteurization, however other methods may be
used, such as aseptic packaging, carbonation, ozonation, radiation,
ultra violet light, high pressure processing, membrane permeation,
pulsed electric field, sonication, combinations thereof, or
others.
EXAMPLES
Example One
[0130] The following example describes use of the aqueous protein
ingredient for the production of approximately 10,000 liters of a
fruit-flavored protein beverage with a whey protein concentration
of 3.33%, approximately equal to the total protein concentration in
bovine milk. The weight of the batch is approximately 10,350
kg.
[0131] Temperature should be maintained in the range of 40-50
degrees Fahrenheit during the acidification process.
[0132] 1035 kg of Aqueous Whey Protein at 33.3% (w/w) total protein
is diluted by addition and slow mixing of an equal weight of
purified water to yield 2070 kg of aqueous 16.65% whey protein.
[0133] Approximately 50 kg of 85% phosphoric acid is added at a
rate of about 5 kg/minute with constant mixing with the endpoint
being a target pH of 3.2.+-.0.2.
[0134] Acidified aqueous protein is transferred into two bulk totes
designed for palletized food-grade liquid transport. The totes
typically have a capacity of 250-300 gallons, and in this case the
totes contain a total of about 450 gallons.
[0135] Bulk transport should be conducted in a manner by which
temperature can be maintained at 40-60 degrees.
[0136] After arrival at a beverage manufacturing facility, the
protein is transferred to a batch mixing tank of appropriate volume
(in this example, 3,000-5,000 gallon capacity).
[0137] Additional water is added to reach approximately 99% of
finished volume, after which flavors, colors, sweeteners, and other
desired ingredients are added. Final pH of 3.2.+-.0.2 is achieved
by addition of a single organic acid such as citric acid, malic
acid, tartaric acid, a combination thereof, or other organic
acids.
[0138] The bulk beverage is pasteurized in a manner common to the
beverage and fruit juice industries known as "hot-fill", where
product is thermally processed in a continuous flow with a maximum
temperature of 160-200.degree. F. with a holding time at that
maximum temperature ranging from 15 seconds to about 3 seconds.
Product is cooled slightly to 160-185.degree. F. just prior to
being filled into glass or plastic containers designed for
hot-fill.
Example Two
[0139] An alternate method of producing such a beverage can be
performed by the full dilution and ingredient addition being
conducted at the site of protein production, followed by bulk
transport of finished beverage to the beverage processor/bottler.
This method is considered to be more costly due to transport of
additional water and would generally be avoided unless the beverage
processor was unable to complete the batch preparation.
Example Three
[0140] Another alternate method of producing such a beverage
consists of transport of the highly concentrated aqueous protein in
its undiluted and unacidified state, after which these steps are
performed at the site of beverage processing and container
filling.
Example Four
[0141] A fourth example involves the use of the aqueous protein
stream from membrane-filtration isolation of soy protein. In this
example, addition of antimicrobial agents at the beginning of the
process is recommended, as the aqueous soy protein would not be
acidified either as a concentrate or as a finished beverage due to
its insolubility in acid solutions. Temperature should be
maintained at 30-42.degree. F. until final beverage processing
using aseptic technology for sterilization and container
filling.
Example Five
[0142] The following example describes use of the aqueous protein
ingredient for the production of approximately 385 liters of a
water based, fruit-flavored protein beverage with a whey protein
concentration of about 3.35%, approximately equal to the total
protein concentration in bovine milk. The weight of the batch is
approximately 387 kg.
[0143] Temperature should be maintained in the range of 40-50
degrees Fahrenheit during the acidification process.
[0144] Approximately 3.6 kg of dietary fiber (such as VitaSugar.TM.
brand fiber, from Bio Neutra, located in Edmonton, Canada) is
diluted by addition and slow mixing into approximately 316.3 kg of
purified water. Alternatively, a small amount, such as
approximately 1 kg or less, of the dietary fiber may be reserved to
make a "premix" with other dry ingredients that are added in small
amounts of less than 1 kg.
[0145] Approximately 64.8 kg of an aqueous whey protein isolate
(such as the aqueous whey protein isolate available from Trega,
located in Wisconsin) at about 20.0% (w/w) total protein is diluted
by addition and slow mixing to the water and fiber admixture. The
admixture is mixed well, however care is taken to prevent air
incorporation into the admixture, which causes the undesirable
effect of foaming. Note that the concentration of whey protein in
the aqueous whey protein preparation may vary between batches
and/or manufacturers, and thus the amount of aqueous whey protein
isolate and water added should be adjusted accordingly to achieve
the desired final protein concentration in the finished
beverage.
[0146] The pH of the admixture is checked, and if higher than 3.22
phosphoric acid is added at a rate of about 5 kg/minute with
constant mixing with the endpoint being a target pH of about
3.2.
[0147] Approximately 0.39 kg of malic acid and approximately 0.39
kg of citric acid are added to the admixture and the pH is recorded
after mixing well.
[0148] Approximately 81.24 grams of sucralose and approximately
154.75 grams of color, such as red color 2479 are added to the
admixture. Alternatively, the sucralose and color may be premixed
with approximately 1 kg or less of dietary fiber (mentioned above)
to aid in dispersion and wetting of the sucralose and color.
[0149] Approximately 386.87 grams of natural pomegranate flavor
(such as the natural pomegranate flavor available from Virginia
Dare of Brooklyn, N.Y.) and approximately 773.74 grams of natural
fruit punch flavor (such as the natural fruit punch flavor
available from Virginia Dare of Brooklyn, N.Y.) are added to the
admixture. After mixing well the pH is again recorded.
[0150] The bulk beverage is pasteurized in a manner common to the
beverage and fruit juice industries known as "hot-fill", where
product is thermally processed in a continuous flow with a maximum
temperature of 160-200.degree. F. with a holding time at that
maximum temperature ranging from 15 seconds to about 3 seconds.
Product is cooled slightly to 160-185.degree. F. just prior to
being filled into glass or plastic containers designed for
hot-fill.
Example Six
[0151] The following example describes use of the aqueous protein
ingredient for the production of approximately 385 liters of a
water based, fruit-flavored protein beverage with a whey protein
concentration of about 3.35%, approximately equal to the total
protein concentration in bovine milk. The weight of the batch is
approximately 387 kg.
[0152] Temperature should be maintained in the range of 40-50
degrees Fahrenheit during the acidification process.
[0153] Approximately 3.6 kg of dietary fiber (such as VitaSugar.TM.
brand fiber, from Bio Neutra, located in Edmonton, Canada) is
diluted by addition and slow mixing into approximately 315.6 kg of
purified water. Alternatively, a small amount, such as
approximately 1 kg or less, of the dietary fiber may be reserved to
make a "premix" with other dry ingredients that are added in small
amounts of less than 1 kg.
[0154] Approximately 64.8 kg of an aqueous whey protein isolate
(such as the aqueous whey protein isolate available from Trega,
located in Wisconsin) at about 20.0% (w/w) total protein is diluted
by addition and slow mixing to the water and fiber admixture. The
admixture is mixed well, however care is taken to prevent air
incorporation into the admixture, which causes the undesirable
effect of foaming. Note that the concentration of whey protein in
the aqueous whey protein preparation may vary between batches
and/or manufacturers, and thus the amount of aqueous whey protein
isolate and water added should be adjusted accordingly to achieve
the desired final protein concentration in the finished
beverage.
[0155] The pH of the admixture is checked, and if higher than 3.22
phosphoric acid is added at a rate of about 5 kg/minute with
constant mixing with the endpoint being a target pH of about
3.2.
[0156] Approximately 0.39 kg of malic acid and approximately 0.39
kg of citric acid are added to the admixture and the pH is recorded
after mixing well.
[0157] Approximately 81.24 grams of sucralose and approximately
96.72 grams of color, such as purple color 2748 are added to the
admixture. Alternatively, the sucralose and color may be premixed
with approximately 1 kg or less of dietary fiber (mentioned above)
to aid in dispersion and wetting of the sucralose and color.
[0158] Approximately 1160.6 grams of natural blueberry flavor (such
as the natural blueberry flavor available from Virginia Dare of
Brooklyn, N.Y.) and approximately 773.74 grams of natural raspberry
flavor (such as the natural raspberry flavor available from
Virginia Dare of Brooklyn, N.Y.) are added to the admixture. After
mixing well the pH is again recorded.
[0159] The bulk beverage is pasteurized in a manner common to the
beverage and fruit juice industries known as "hot-fill", where
product is thermally processed in a continuous flow with a maximum
temperature of 160-200.degree. F. with a holding time at that
maximum temperature ranging from 15 seconds to about 3 seconds.
Product is cooled slightly to 160-185.degree. F. just prior to
being filled into glass or plastic containers designed for
hot-fill.
Example Seven
[0160] The following example describes use of the aqueous protein
ingredient for the production of approximately 385 liters of a
water based, green tea-flavored protein beverage with a soy protein
concentration of about 3.35. The weight of the batch is
approximately 387 kg.
[0161] Temperature should be maintained in the range of 40-50
degrees Fahrenheit during the acidification process.
[0162] Approximately 3.6 kg of dietary fiber (such as VitaSugar.TM.
brand fiber, from Bio Neutra, located in Edmonton, Canada) is
diluted by addition and slow mixing into approximately 301.7 kg of
purified water. Alternatively, a small amount, such as
approximately 1 kg or less, of the dietary fiber may be reserved to
make a "premix" with other dry ingredients that are added in small
amounts of less than 1 kg.
[0163] Approximately 77.6 kg of an aqueous soy protein isolate at
about 16.7% (w/w) total protein is diluted by addition and slow
mixing to the water and fiber admixture. The admixture is mixed
well, however care is taken to prevent air incorporation into the
admixture, which causes the undesirable effect of foaming. Note
that the concentration of soy protein in the aqueous soy protein
preparation may vary between batches and/or manufacturers, and thus
the amount of aqueous soy protein isolate and water added should be
adjusted accordingly to achieve the desired final protein
concentration in the finished beverage.
[0164] The pH of the admixture is checked, and if higher than 6.0
phosphoric acid is added at a rate of about 5 kg/minute with
constant mixing with the endpoint being a target pH of about
5.75.
[0165] Approximately 0.39 kg of citric acid is added to the
admixture and the pH is recorded after mixing well.
[0166] Approximately 127.7 grams of Lo Han Guo sweetener is added
to the admixture. Alternatively, the Lo Han Guo sweetener may be
premixed with approximately 1 kg or less of dietary fiber
(mentioned above) to aid in dispersion and wetting of the Lo Han
Guo.
[0167] Approximately 2.32 kg of natural green tea flavor (such as
the natural green tea flavor available from Virginia Dare of
Brooklyn, N.Y.), approximately 773.74 grams of natural black tea
flavor (such as the natural black tea flavor available from
Virginia Dare of Brooklyn, N.Y.), and approximately 386.87 grams of
natural lemongrass flavor (such as the natural lemongrass flavor
available from Virginia Dare of Brooklyn, N.Y.) are added to the
admixture. After mixing well the pH is again recorded.
[0168] The bulk beverage is pasteurized in a manner common to the
beverage and fruit juice industries known as "hot-fill", where
product is thermally processed in a continuous flow with a maximum
temperature of 160-200.degree. F. with a holding time at that
maximum temperature ranging from 15 seconds to about 3 seconds.
Product is cooled slightly to 160-185.degree. F. just prior to
being filled into glass or plastic containers designed for
hot-fill.
Example Eight
[0169] The following example describes use of the aqueous protein
ingredient for the production of approximately 19400 kilograms of
an orange and mango flavored water based protein beverage with a
whey protein concentration of approximately 5%.
[0170] Temperature should be maintained in the range of 20-25
degrees Celsius during the acidification process.
[0171] 4811.24 kg of Trega Pre-acidified Aqueous Whey Protein
Isolate at 20% (w/w) total protein was diluted by addition and slow
mixing of 14492.42 kg of water.
[0172] Approximately 4.85 kg malic acid was added with constant
mixing.
[0173] Flavors, colors, preservative, and sweeteners were added as
follows: 4074.04 g sucralose sweetener, 291 g Sensient #8006 Dry
Yellow #6 (orange color), 11.64 kg potassium benzoate, 15520.14 g
VDare Orange PB26 natural flavor, and 31040.28 g VDare Mango SW45
natural flavor.
[0174] Final pH of 2.95 to 3.10 was achieved by addition of
approximately 29.10 kg citric acid.
[0175] The bulk beverage was pasteurized in a manner common to the
beverage and fruit juice industries known as "hot-fill", where
product is thermally processed in a continuous flow with a maximum
temperature of 160-200 degrees Fahrenheit with a holding time at
that maximum temperature ranging from about 15 seconds to about 3
seconds. Product is cooled slightly to 160-185 degrees Fahrenheit
just prior to being filled into glass or plastic containers
designed for hot-fill.
Example Nine
[0176] The following example describes use of the aqueous protein
ingredient for the production of approximately 19400 kilograms of a
grape flavored water based protein beverage with a whey protein
concentration of approximately 5%.
[0177] Temperature should be maintained in the range of 20-25
degrees Celsius during the acidification process.
[0178] 4811.24 kg of Trega Pre-acidified Aqueous Whey Protein
Isolate at 20% (w/w) total protein was diluted by addition and slow
mixing of 14522.49 kg of water.
[0179] Approximately 19.4 kg tartaric acid was added with constant
mixing.
[0180] Flavors, colors, preservative, and sweeteners were added as
follows: 4074.04 g sucralose sweetener, 232.80 g Sensient #7700 Dry
Red #40 (red color), 11.64 kg potassium benzoate, 21340.19 g VDare
Grape CS10 flavor, and 58.20 g Sensient #5601 Dry Blue #1 (blue
color).
[0181] Final pH of 3.0 to 3.10 was achieved by addition of
approximately 9.70 kg citric acid.
[0182] The bulk beverage was pasteurized in a manner common to the
beverage and fruit juice industries known as "hot-fill", where
product is thermally processed in a continuous flow with a maximum
temperature of 160-200 degrees Fahrenheit with a holding time at
that maximum temperature ranging from about 15 seconds to about 3
seconds. Product is cooled slightly to 160-185 degrees Fahrenheit
just prior to being filled into glass or plastic containers
designed for hot-fill.
Example Ten
[0183] The following example describes use of the aqueous protein
ingredient for the production of approximately 19400 kilograms of a
tropical fruit flavored water based protein beverage with a whey
protein concentration of approximately 5%.
[0184] 4811.24 kg of Trega Pre-acidified Aqueous Whey Protein
Isolate at 20% (w/w) total protein was diluted by addition and slow
mixing of 14519.67 kg of water.
[0185] Flavors, colors, preservative, and sweeteners were added as
follows: 4074.04 g sucralose sweetener, 194 g Sensient #7700 Dry
Red #40 (red color), 11.64 kg potassium benzoate, 14550.13 g VDare
Punch AN28 liquid natural flavor, and 9700.09 g VDare Punch AN27
dry flavor.
[0186] Final pH of 2.95 to 3.10 was achieved by addition of
approximately 29.10 kg citric acid.
[0187] The bulk beverage was pasteurized in a manner common to the
beverage and fruit juice industries known as "hot-fill", where
product is thermally processed in a continuous flow with a maximum
temperature of 160-200 degrees Fahrenheit with a holding time at
that maximum temperature ranging from about 15 seconds to about 3
seconds. Product is cooled slightly to 160-185 degrees Fahrenheit
just prior to being filled into glass or plastic containers
designed for hot-fill.
Example Eleven
[0188] The following example describes use of the aqueous protein
ingredient for the production of approximately 3880 kilograms of an
orange and mango flavored water based protein beverage with a whey
protein concentration of approximately 3.3%.
[0189] Temperature should be maintained in the range of 20-25
degrees Celsius during the acidification process.
[0190] 604.56 kg of Trega Aqueous Whey Protein Isolate at 21.50%
(w/w) total protein was diluted by addition and slow mixing of
3218.57 kg of water.
[0191] Approximately 1.164 kg malic acid was added with constant
mixing.
[0192] Flavors, colors, preservative, fiber, and sweeteners were
added as follows: 795.41 g sucralose sweetener, 232.80 g Colormaker
Orange 2733 annatto powder, 2716.02 g potassium benzoate, 36.86 kg
VitaSugar fiber, 3104.03 g VDare Orange PB26 natural flavor, and
6208.06 g VDare Mango SW45 natural flavor.
[0193] Final pH of 2.95 to 3.05 was achieved by addition of
approximately 5.82 kg citric acid.
[0194] The bulk beverage was pasteurized in a manner common to the
beverage and fruit juice industries known as "hot-fill", where
product is thermally processed in a continuous flow with a maximum
temperature of 160-200 degrees Fahrenheit with a holding time at
that maximum temperature ranging from about 15 seconds to about 3
seconds. Product is cooled slightly to 160-185 degrees Fahrenheit
just prior to being filled into glass or plastic containers
designed for hot-fill.
Example Twelve
[0195] The following example describes use of the aqueous protein
ingredient for the production of approximately 3880 kilograms of a
pomegranate flavored water based protein beverage with a whey
protein concentration of approximately 3.3%.
[0196] Temperature should be maintained in the range of 20-25
degrees Celsius during the acidification process.
[0197] 604.56 kg of Trega Aqueous Whey Protein Isolate at 21.50%
(w/w) total protein was diluted by addition and slow mixing of
3216.11 kg of water.
[0198] Approximately 2.716 kg malic acid was added with constant
mixing.
[0199] Flavors, colors, preservative, fiber, and sweeteners were
added as follows: 776.01 g sucralose sweetener, 388.0 g Colormaker
Purple Carrot 2748 powder, 1552 g Colormaker Red Cabbage 2714
powder, 2716.02 g potassium benzoate, 36.86 kg VitaSugar fiber,
3880.04 g VDare Pomegranate natural flavor, and 7760.07 g VDare
Fruit Punch natural flavor.
[0200] Final pH of 2.95 to 3.05 was achieved by addition of
approximately 2.716 kg citric acid.
[0201] The bulk beverage was pasteurized in a manner common to the
beverage and fruit juice industries known as "hot-fill", where
product is thermally processed in a continuous flow with a maximum
temperature of 160-200 degrees Fahrenheit with a holding time at
that maximum temperature ranging from about 15 seconds to about 3
seconds. Product is cooled slightly to 160-185 degrees Fahrenheit
just prior to being filled into glass or plastic containers
designed for hot-fill.
Example Thirteen
[0202] The following example describes use of the aqueous protein
ingredient for the production of approximately 3880 kilograms of a
blueberry and raspberry flavored water based protein beverage with
a whey protein concentration of approximately 3.3%.
[0203] Temperature should be maintained in the range of 20-25
degrees Celsius during the acidification process.
[0204] 604.56 kg of Trega Aqueous Whey Protein Isolate at 21.50%
(w/w) total protein was diluted by addition and slow mixing of
3210.67 kg of water.
[0205] Approximately 1.552 kg malic acid was added with constant
mixing.
[0206] Flavors, colors, preservative, fiber, and sweeteners were
added as follows: 776.01 g sucralose sweetener, 1940.02 g
Colormaker Red Cabbage 2714 powder, 2716.02 g potassium benzoate,
36.86 kg VitaSugar fiber, 11640.11 g VDare Blueberry natural
flavor, and 7760.07 g VDare Raspberry natural flavor.
[0207] Final pH of 3.05 to 3.15 was achieved by addition of
approximately 1.552 kg citric acid.
[0208] The bulk beverage was pasteurized in a manner common to the
beverage and fruit juice industries known as "hot-fill", where
product is thermally processed in a continuous flow with a maximum
temperature of 160-200 degrees Fahrenheit with a holding time at
that maximum temperature ranging from about 15 seconds to about 3
seconds. Product is cooled slightly to 160-185 degrees Fahrenheit
just prior to being filled into glass or plastic containers
designed for hot-fill.
Example Fourteen A
[0209] The following example describes use of the aqueous protein
ingredient for the production of approximately 3860 kilograms of a
cranberry and apple flavored water based protein beverage with a
whey protein concentration of approximately 1.04%.
[0210] Temperature should be maintained in the range of 20-25
degrees Celsius during the acidification process.
[0211] 200.778 kg of Trega Aqueous Whey Protein Isolate at 20.0%
(w/w) total protein was diluted by addition and slow mixing of
3589.67 kg of water.
[0212] Approximately 2.317 kg malic acid was added with constant
mixing.
[0213] Flavors, colors, fiber, and sweeteners were added as
follows: 772.22 g sucralose sweetener, 3861.11 g Mastertast
freeze-dried Cranberry Fruit powder, 772.22 g Colormaker Purple
Carrot 2748 powder, 772.22 g Colormaker Red Cabbage 2714 powder,
44.40 kg VitaSugar fiber, 11583.32 g VDare Cranberry BX09 natural
flavor, and 5019.44 g VDare Apple AUO2 natural flavor.
[0214] Final pH of 3.05 to 3.15 was achieved by addition of
approximately 1158.33 g Ascorbic acid.
[0215] The bulk beverage was pasteurized in a manner common to the
beverage and fruit juice industries known as "hot-fill", where
product is thermally processed in a continuous flow with a maximum
temperature of 160-200 degrees Fahrenheit with a holding time at
that maximum temperature ranging from about 15 seconds to about 3
seconds. Product is cooled slightly to 160-185 degrees Fahrenheit
just prior to being filled into glass or plastic containers
designed for hot-fill.
Example Fourteen B
[0216] The following example describes use of the aqueous protein
ingredient for the production of approximately 3880 kilograms of an
orange and mango flavored water based protein beverage with a whey
protein concentration of approximately 3.3%.
[0217] Temperature should be maintained in the range of 20-25
degrees Celsius during the acidification process.
[0218] 604.56 kg of Trega Aqueous Whey Protein Isolate at 21.50%
(w/w) total protein was diluted by addition and slow mixing of
3218.57 kg of water.
[0219] Approximately 1.164 kg malic acid was added with constant
mixing.
[0220] Flavors, colors, preservative, fiber, and sweeteners were
added as follows: 795.41 g sucralose sweetener, 232.80 g Colormaker
Orange 2733 annatto powder, 2716.02 g potassium benzoate, 36.86 kg
VitaSugar fiber, 3104.03 g VDare Orange PB26 natural flavor, and
6208.06 g VDare Mango SW45 natural flavor.
[0221] Final pH of 2.95 to 3.05 was achieved by addition of
approximately 5.82 kg citric acid.
[0222] The bulk beverage was pasteurized in a manner common to the
beverage and fruit juice industries known as "hot-fill", where
product is thermally processed in a continuous flow with a maximum
temperature of 160-200 degrees Fahrenheit with a holding time at
that maximum temperature ranging from about 15 seconds to about 3
seconds. Product is cooled slightly to 160-185 degrees Fahrenheit
just prior to being filled into glass or plastic containers
designed for hot-fill.
Example Fifteen
[0223] The following example describes use of the aqueous protein
ingredient for the production of approximately 3860 kilograms of
blueberry and raspberry flavored water based protein beverage with
a whey protein concentration of approximately 1.04%.
[0224] Temperature should be maintained in the range of 20-25
degrees Celsius during the acidification process.
[0225] 186.77 kg of Trega Aqueous Whey Protein Isolate at 21.50%
(w/w) total protein was diluted by addition and slow mixing of
3600.98 kg of water.
[0226] Approximately 1.544 kg malic acid was added with constant
mixing.
[0227] Flavors, colors, fiber, and sweeteners were added as
follows: 772.22 g sucralose sweetener, 3861.11 g Mastertaste freeze
dried Raspberry Fruit 705353 powder, 1930.55 g Colormaker Red
Cabbage 2714 powder, 44.403 kg VitaSugar fiber, 11583.32 g VDare
Blueberry natural flavor, and 7722.22 g VDare Raspberry natural
flavor.
[0228] Final pH of 3.05 to 3.15 was achieved by addition of
approximately 1.544 kg citric acid.
[0229] The bulk beverage was pasteurized in a manner common to the
beverage and fruit juice industries known as "hot-fill", where
product is thermally processed in a continuous flow with a maximum
temperature of 160-200 degrees Fahrenheit with a holding time at
that maximum temperature ranging from about 15 seconds to about 3
seconds. Product is cooled slightly to 160-185 degrees Fahrenheit
just prior to being filled into glass or plastic containers
designed for hot-fill.
Example Sixteen
[0230] The following example describes production of a natural
lemon-lime carbonated protein beverage using aqueous protein
ingredient (a whey protein isolate ("WPI")) for the production of
1921 Kg/4235.25 lbs approx., during Oct. 17, 2011, of a natural
fruit-flavored, carbonated protein beverage with a whey protein
concentration of approximately 4.3%. This product has remained
under control of the inventors for monitoring and testing, and was
not sold or made publicly available.
[0231] On Oct. 14, 2011, approximately 8326 lbs/3784.5 Kg of
Iso-Chill A9000 WPI (21.5% concentration of aqueous whey protein
isolate-equivalent to 1790 lbs/813.7K approximately of dry whey
protein isolate powder) was prepared using phosphoric acid to
acidify the aqueous whey protein isolate to a 3.2 pH.
[0232] The following steps were used to prepare the 21.5% (w/w)
concentration of aqueous whey protein isolate. The original aqueous
whey protein collected from membrane filtration isolation, had a
protein content of 33.3% (w/w) and was diluted by the slow mixing
of water in the amount of 25% of the original weight of the 33.3%
(w/w) solution. Approximately 5% by weight of 85% phosphoric acid
was added at a rate of around 5 Kg per minute with constant mixing,
with the end point being a target of 3.2+/-0.2 pH. This process
yielded 3784.5 Kg 21.5% (w/w) concentration of aqueous whey protein
isolate.
[0233] The acidified aqueous protein isolate (21.5% (w/w)) was then
transferred into 4 totes secured with safety seals (seal #0459914)
on top, as the totes discharge from the bottom, as is well known to
manufacturing operatives in the beverage concentrate industry.
[0234] The totes were transported from Trega Foods/Agropur
(Luxemburg, Wis.) to Krier Foods (Random Lake, Wis.) on a
refrigerated truck with temperature set between 35-45.degree. F. on
Oct. 15, 2011.
[0235] The aqueous protein ingredient, Iso-Chill A9000 WPI was
manufactured on Oct. 14, 2011 and delivered on Oct. 15, 2011 and
used in manufacture at Krier Foods on Oct. 17, 2011. (Trega Foods
(a division of Agropur Cooperative, Quebec, Canada) specifies the
shelf life of Iso-Chill A9000 WPI as 7 days.)
[0236] While less than 72 hours passed between manufacture of the
21.5% (w/w) whey protein isolate until use in the production of the
fruit flavored carbonated protein beverages, previous experience
taught that while 33.3% (w/w) aqueous whey protein isolate could
not be acidified successfully and transported for use in
manufacture of carbonated or still protein beverages, it was
unexpectedly discovered that acidified aqueous whey
protein=/<21.5% (w/w) was not only stable for 7-10 days at room
temperature (about 18.3.degree. C.) for transportation from
production site to beverage manufacturing plant, but also if
refrigerated around 4.degree. C., the 21.5% (w/w) aqueous whey
protein isolate could be stored for about a month prior to adding
the acidified aqueous whey protein isolate into the protein
beverage manufacturing process. Upon arrival at the beverage
manufacturing plant, Krier Foods, the totes were held in storage at
approximately 50-55.degree. F. for 40 hours prior to
manufacture.
[0237] As part of the manufacturing process, the 21.5% (w/w)
aqueous whey protein isolate was transferred to the batch mixing
tank.
[0238] As part of the processing of the 21.5% (w/w) aqueous whey
protein ingredient, the target pH was set at 3.15. The ingredient
arrived at Krier Foods in excess of 3.15 pH, therefore phosphoric
acid was blended in very small 454 g increments into the mixing
batch tank with a target 3.0 pH at least.
[0239] Then to bring the pH lower, to ensure optimal
sweetness/tartness ratios as is well known to those versed in the
art and science of beverage flavor chemistry, a combination of one
or more fruit acids (citric, malic, etc.) could be added to this
particular batch ensure a target 2.85-2.95 pH level.
[0240] In preparing this batch of non-pasteurized Natural Lemon
Lime Carbonated Protein Beverage, 3.842 Kg of citric acid was used
to obtain a target 2.95 pH.
[0241] The final batch weight was 1921 Kg/4235.25 lbs by
calculation including all ingredients and water.
[0242] As an integral part of the processing steps, certain natural
ingredients and flavors (green coffee extract, sweeteners, flavors
and color) were added to a Breddo Likwifier (a division of Corbion
Caravan in Kansas City, Mo.).
[0243] The green coffee extract, sweeteners, flavors and color were
added to the batch mixing tank after they were comprehensively
blended in the Breddo Likwifier to levels and degrees necessary as
by one skilled in the art and science of beverage manufacture.
[0244] The final Natural Lemon Lime Carbonated Protein Beverage was
then filled into 16 fl. oz./473 ml can (Ball Corporation,
Broomfield, Colo.) using a "cold-fill" process, carbonated in the
can, and sealed with an easy-opening, stay-tab closure. Carbonation
was set at 2.3 vols per can. Actual carbonation measurement was 2.1
vols.
[0245] Tunnel Pasteurization: All but 72 cans of this production
run for the Natural Lemon Lime Carbonated Protein Beverage was then
tunnel pasteurized at 143.degree. F. (61.7.degree. C.) at 10
minutes approx.
[0246] Non-pasteurized product: 72 sealed cans of Natural Lemon
Lime Carbonated Protein Beverage from the tail end of the
production run were removed from the conveyer belt prior to tunnel
pasteurization, therefore, they were not pasteurized.
[0247] The fill density was 15.5 floz/465 g per 473 mL/16 oz.
can
[0248] The following formula was used to prepare the
preservative-free Natural Lemon Lime Carbonated Protein Beverage
product using concentrated WPIaq (Isochill A-9000) having a
measured protein concentration of 21.50% (w/w):
TABLE-US-00002 Enter Batch gallons: 500 weighing 1921.091 kg
4235.28 XAPP Natural Lemon Lime Energy Weight % Amount units
Gallons POUNDS added INGREDIENT Water 76.21339 1464.13 kilograms
386.8 Isochill A-9000 23.25581 446.7652 kilograms 984.94954 Nat
Lemon-Lime 0.1 1.921091 kilograms 4.235283 Green Coffee extract 70%
caffeine Futureceuticals 0.027 518.6944 grams 1.1435264 Nat
Orange/Nat Van 0.09 1728.9815 grams 3.8117547 STEVIA Wisdom Natural
Brands Sweetleaf 0.064 1229.4979 grams 2.7105811 FruitSweetness FSN
Biovittoria/Tate&Lyle 0.032 614.7490 grams 1.3552906 Talin
Naturex 0.016 307.37 grams 0.6776453 Citric Acid as needed to pH
3.0 approx 0.2 3842.18 grams 8.4705661 Colormaker Turmeric 2710
0.0018 34.58 grams 0.0762351 TOTAL 100% Enter WPlaq % Protein
(decimal): 21.50% No preservatives or anti-microbial agents are
contained in the pastuerized or non-pasteurized formulas
[0249] Manufacturing results:
TABLE-US-00003 Brix setting - 7.03 pH - 2.95 (final can 2.97) Fill
temperature - 50.degree. F. Air - 0.25 Carbonation - 2.0 vols
(final can 2.1 vols) Turbidity - 68.7 NTU
[0250] Carbonation levels in this embodiment can be increased or
decreased depending upon the intended end use and application of
the final carbonated protein beverage and its desired organoleptic
experience when ingested, as well as, the required visual and
sensory impact of the drink when ingesting it from a can, glass,
cup or mug.
[0251] Actual carbonation levels may also depend upon protein
concentration--the higher the protein concentration, the more
significant effervescence affect carbonation has on the drink.
Therefore one skilled in the art of making carbonated protein
drinks, can adjust the carbonation levels for best affect and
consumer delight.
Example Seventeen
[0252] Microbiological testing of the non-pasteurized
preservative-free All Natural Lemon Lime Carbonated Protein
Beverage natural lemon-lime carbonated protein beverage of the
preceding example (Example 16) yielded the following results:
TABLE-US-00004 Non-Pasteurized All Natural Lemon Lime Energy XAPP
Microbiological Testing Results Date Analyzed & Corresponding
Results Certificate of Analysis Dec. 8, 2011 Jan. 10, 2012 Feb. 29,
2012 Mar. 29, 2012 Sep. 5, 2012 Aerobic Plate Count <1 <1
<1 <1 <1 Coliform Count <1 <1 <1 <1 <1
Escherichia coli USP Negative Negative Negative Negative Negative
Weight for Eseherichia 25 25 25 25 25 coli USP Staphylococci,
coagulase <1 <1 <1 <1 <1 positive Salmonelle (VIDAS)
Negative Negative Negative Negative Negative Weight for Salmonella
100 100 100 100 100 Mold Count <1 <1 <1 <1 <1 Yeast
Count 23 <1 <1 <1 <1
[0253] These microbiological testing results were completed at
Minnesota Valley Testing Laboratories (MVTL) located in New Ulm,
Minn. on the dates noted in the chart above.
[0254] All non-pasteurized samples were sent in for testing after
being held in an incubator (VWR Scientific Model 1915 Incubator)
which was continuously set at 34.5.degree. C.
[0255] The number of days between the date of production (Oct. 17,
2011) and the date of testing (give or take the few days involving
in shipping to NEXT Proteins, Inc.) were multiplied by 3 as the
incubator accelerates shelf life testing to equate to 3 days shelf
like for every 1 day in the incubator.
[0256] The non-pasteurized Natural Lemon Lime Carbonated Protein
Beverage was produced on Oct. 17, 2011 and was put in the
accelerated incubator within a few days of production
(approximately Oct. 20, 2011) and held there until 9/1/12 before
being shipped to MVTL for testing.
[0257] Therefore the sample cans had been in the incubator for 10
months which equates to 30 months (2.5 years) of shelf life. This
product was safe for human consumption at that time.
[0258] This Natural Lemon Lime Carbonated Protein Beverage has the
following nutritional content per 16 oz. can:
TABLE-US-00005 Calories - 80 Total Fat - 0 g Cholesterol - 0 mg
Sodium - 30 mg Potassium - 110 mg Total Carb. - 0 g Fiber - 0 g
Sugars - 0 g Protein - 20 g Vitamin A - 0% Vitamin C - 0% Calcium -
5% Iron - 0% Magnesium - 2%
Example Eighteen
[0259] The following example describes the use of a portable
turbidity meter (LaMotte 2020we/wi) to test samples of a still
(non-carbonated) and then carbonated protein beverage of identical
formulas.
[0260] A still acidified aqueous protein fruit flavored beverage
comprising of 20 g whey protein isolate in 16 floz./473 ml
container including natural and artificial flavors, colors and
sweeteners was prepared at pH 3.1+/-0.1, with a final protein
concentration of about 4.2% (w/w). A 10 ml sample of this still
protein beverage was extracted and placed in one of the turbidity
measuring containers provided with the LaMotte turbidity meter. The
instructions provided with the turbidity meter were followed. An
average of 5 readings provided the following turbidity
measurements: 20.1+/-0.5 NTU (Nephelometric Turbidity Units)
[0261] The same sample was then carbonated to about 2.5 vols of
CO.sub.2. Turbidity measurements were then repeated using this
carbonated sample. Within one minute after carbonation, the average
turbidity meter reading was 44.6 NTU, however 5 minutes later the
turbidity meter reading was 25.3 NTU which stabilized over the 15
minutes to 25 NTU.
[0262] These turbidity measurements were carried out in room
temperature of 68.degree. F./20.degree. C.
Example Nineteen
[0263] The following example describes the use of a portable
turbidity meter (LaMotte 2020we/wi) to test samples of a still and
then carbonated protein beverage of identical formulas.
[0264] A still acidified aqueous protein fruit flavored beverage
comprising of 12 g whey protein isolate in 12 floz./355 ml
container including natural and artificial flavors, colors and
sweeteners was prepared at pH 3.0+/-0.1, with a total protein
concentration of about 3.4% (w/w). A 10 ml sample of this still
protein beverage was extracted and placed in one of the turbidity
measuring containers provided with the LaMotte turbidity meter. The
instructions provided with the turbidity meter were followed. An
average of 5 readings provided the following turbidity
measurements: 24.8 NTU (Nephelometric Turbidity Units)
[0265] The same sample was then carbonated to about 2.5 vols of
CO.sub.2. After 15 minutes stabilized to approx. 29.5 NTU.
[0266] These turbidity measurements were carried out in room
temperature of 72.degree. F./22.2.degree. C.
Example Twenty
[0267] The following example describes the use of a portable
turbidity meter (LaMotte 2020we/wi) to test samples of a still and
then carbonated protein beverage of identical formulas.
[0268] A still acidified aqueous protein fruit flavored beverage
comprising of 10 g whey protein isolate in 12 floz./355 ml
container including natural and artificial flavors, colors and
sweeteners was prepared at pH 3.0+/-0.1, having a total protein
concentration of about 2.8% (w/w). A 10 ml sample of this still
protein beverage was extracted and placed in one of the turbidity
measuring containers provided with the LaMotte turbidity meter. The
instructions provided with the turbidity meter were followed. An
average of 5 readings provided the following turbidity
measurements: 19.2 NTU (Nephelometric Turbidity Units)
[0269] The same sample was then carbonated to about 2.5 vols of
CO.sub.2. After 15 minutes stabilized to approx. 23.4 NTU.
[0270] These turbidity measurements were carried out in room
temperature of 72.degree. F./22.2.degree. C.
Example Twenty-One
[0271] Lemon Lime Recovery Carbonated Protein Beverage
[0272] The following example describes the use of a portable
turbidity meter (LaMotte 2020we/wi) to test a sample of a
carbonated protein beverage of the following formula, prepared
using a concentrated acidified WPIaq (Isochill A-9000) product with
a measured protein concentration of about 21.50% (w/w) to prepare a
carbonated beverage with a final total protein concentration of
about 5.19% (w/w):
TABLE-US-00006 Enter Batch gallons: 1260 weighing 4841.148 kg
10672.91 XAPP Lemon Lime Recovery Weight % Amount units Gallons
POUNDS added INGREDIENT Water 74.936 3627.76 kilograms 958.4
Isochill A-9000 24.651 1193.3993 kilograms 2631.0 Nat Lemon-Lime
RA53 0.080 3.872918 kilograms 8.54 Sucralose 99+% Dry 0.021
1.016641 kilograms 2.241 Nat Orange/Nat Van PB26 0.09 4.357033
kilograms 9.60561 Citric Acid as needed to pH 3.0 approx 0.2
9.682296 kilograms 21.3458 Colormaker Turmeric 2710 0.0015 0.072617
kilograms 0.1601 Potassium Benzoate 0.02 0.968230 kilograms 2.1346
TOTAL 100% Enter WPlaq % Protein (decimal): 21.50%
[0273] A 10 ml sample of this carbonated beverage was extracted and
placed in one of the turbidity measuring containers provided with
the LaMotte turbidity meter. The instructions provided with the
turbidity meter were followed. An average of 5 reading provided the
following turbidity measurements: 97 NTU (Nephelometric Turbidity
Units)
[0274] These turbidity measurements were carried out in room
temperature of 72.degree. F./22.2.degree. C.
Example Twenty-Two
[0275] Lemon Lime Energy Carbonated Protein Beverage
[0276] The following example describes the use of a portable
turbidity meter (LaMotte 2020we/wi) to test a sample of a
carbonated protein beverage of the following formula, prepared
using a concentrated acidified WPIaq (Isochill A-9000) product with
a measured protein concentration of about 21.54% (w/w), to prepare
a carbonated protein beverage with a final total protein
concentration of about 3.3% (w/w):
TABLE-US-00007 Enter Batch gallons: 2250 weighing 8644.907 kg
19058.8 XAPP Lemon Lime Energy Weight % Amount units Gallons POUNDS
added INGREDIENT Water 74.962 6480.40 kilograms 1711.9 Isochill
A-9000 24.605 1193.3993 kilograms 2631.0999 Nat Lemon-Lime RA53
0.080 6.915926 kilograms 15.25 Sucralose 99+% Dry 0.021 1.016641
kilograms 4.002 Caffeine 98+% Dry 0.020 1.728981 kilograms 3.812
Nat Orange/Nat Van PB26 0.090 7.780417 kilograms 17.153 Citric Acid
as needed to pH 3.0 approx 0.2 17.289815 kilograms 38.1175
Colormaker Turmeric 2710/caramel colorant 0.0015 0.129674 kilograms
0.2859 Potassium Benzoate 0.02 1.728981 kilograms 3.8118 TOTAL 100%
Enter WPlaq % Protein (decimal): 21.54%
[0277] A 10 ml sample of this carbonated beverage was extracted and
placed in one of the turbidity measuring containers provided with
the LaMotte turbidity meter. The instructions provided with the
turbidity meter were followed. An average of 5 reading provided the
following turbidity measurements: 95.8 NTU (Nephelometric Turbidity
Units)
[0278] These turbidity measurements were carried out in room
temperature of 72.degree. F./22.2.degree. C.
[0279] While particular embodiments of the present invention have
been disclosed, it is to be understood that various different
modifications are possible and are contemplated within the true
spirit and scope of the appended claims. There is no intention,
therefore, of limitations to the exact abstract, examples, or
disclosure herein presented.
* * * * *