U.S. patent application number 15/054803 was filed with the patent office on 2016-06-23 for beverage lowering serum cholesterol.
The applicant listed for this patent is RAISIO NUTRITION LTD. Invention is credited to Leena KOPONEN, Paivi KUUSISTO, Ritva LAHTINEN.
Application Number | 20160174599 15/054803 |
Document ID | / |
Family ID | 40329453 |
Filed Date | 2016-06-23 |
United States Patent
Application |
20160174599 |
Kind Code |
A1 |
LAHTINEN; Ritva ; et
al. |
June 23, 2016 |
BEVERAGE LOWERING SERUM CHOLESTEROL
Abstract
A beverage comprising protein, plant sterol ester and/or plant
stanol ester, a fruit and/or vegetable preparation, and a
stabiliser.
Inventors: |
LAHTINEN; Ritva; (Raisio,
FI) ; KUUSISTO; Paivi; (Raisio, FI) ; KOPONEN;
Leena; (Raisio, FI) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
RAISIO NUTRITION LTD |
Raisio |
|
FI |
|
|
Family ID: |
40329453 |
Appl. No.: |
15/054803 |
Filed: |
February 26, 2016 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
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13146282 |
Jul 26, 2011 |
9295267 |
|
|
PCT/FI2010/000005 |
Jan 26, 2010 |
|
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15054803 |
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Current U.S.
Class: |
426/599 |
Current CPC
Class: |
A23C 9/137 20130101;
A23C 11/103 20130101; A23L 33/105 20160801; A23C 9/152 20130101;
A23L 2/02 20130101; A23C 9/13 20130101; A23L 2/60 20130101; A23L
2/66 20130101; A23C 2240/10 20130101; A23C 9/154 20130101; A23C
11/106 20130101; A23V 2002/00 20130101; A61P 7/00 20180101; A23L
2/52 20130101; A23V 2002/00 20130101; A23V 2200/326 20130101; A23V
2200/222 20130101; A23V 2200/21 20130101; A23V 2250/2136 20130101;
A23V 2250/21366 20130101; A23V 2250/5072 20130101; A23V 2250/54
20130101 |
International
Class: |
A23L 2/66 20060101
A23L002/66; A23L 2/60 20060101 A23L002/60; A23L 2/02 20060101
A23L002/02; A23L 2/52 20060101 A23L002/52 |
Foreign Application Data
Date |
Code |
Application Number |
Jan 26, 2009 |
FI |
2009/0023 |
Claims
1. A beverage comprising: protein in an amount of 0.5-5% by weight
of the beverage; plant sterol ester and/or plant stanol ester in an
amount of 0.5-7% by weight of the beverage; stabilizer in an amount
of 0.1-1% by weight of the beverage; and a vegetable preparation,
wherein the beverage has an effective concentration of 30-1000% by
weight natural vegetable derived from the vegetable preparation,
based on the weight of the beverage.
2. The beverage of claim 1, wherein the amount of plant sterol
ester and/or plant stanol ester is from 1.0 to 4.0% by weight of
the beverage.
3. The beverage of claim 1, wherein the vegetable preparation
comprises at least one of carrot, tomato, maize, celery, cucumber,
beets, parsley, cabbage, lettuce, spinach, wheat grass, pea,
pumpkin, or sauerkraut.
4. The beverage of claim 1, wherein the protein is derived from
dairy milk, soy milk, rice milk, or a mixture thereof.
5. The beverage of claim 1, wherein the amount of protein is from
1.0 to 3.0% by weight of the beverage.
6. The beverage of claim 1, wherein the amount of protein is from
0.75 to 2.5% by weight of the beverage.
7. The beverage of claim 1, wherein the beverage further comprises
an emulsifier.
8. The beverage of claim 7, wherein the emulsifier is selected from
the group consisting of acetic acid esters, lactic acid esters,
succinic acid esters, citric acid esters, diacetyl tartaric acid
esters and diacetyl lactic acid esters of mono- and diglycerides,
sorbitan esters, polysorbates, stearoyl lactylates, and sugar
esters.
9. The beverage of claim 7, wherein the emulsifier is present in an
amount of 0.05-0.5% by weight of the beverage.
10. The beverage of claim 1, wherein the amount of vegetable
preparation is from 11.5% to 79.35% by weight of the beverage.
11. The beverage of claim 1, wherein the effective concentration of
natural vegetable derived from the vegetable preparation is from 40
to 750% by weight of the beverage.
12. The beverage of claim 1, wherein the effective concentration of
natural vegetable derived from the vegetable preparation is at
least 101% by weight of the beverage.
13. The beverage of claim 1, wherein the amount of stabilizer is
from 0.2 to 0.8% by weight of the beverage.
14. The beverage of claim 1, wherein at least one stabilizer is
selected from the group consisting of pectin, modified starch,
xanthan gum, and guar gum.
15. The beverage of claim 1, wherein the stabilizer comprises
pectin.
16. The beverage of claim 1, wherein the stabilizer comprises high
methoxy pectin.
17. The beverage of claim 1, wherein the protein comprises
non-fermented protein.
18. The beverage of claim 1, wherein the beverage is free of a
carbohydrate sweetening agent.
19. The beverage of claim 1, wherein the beverage further comprises
a non-carbohydrate sweetener.
20. The beverage of claim 1, wherein the ingredients are
homogenously dispersed throughout the beverage.
21. The beverage of claim 1, wherein at least 90% of particles
present in the beverage have a particle size less than 100
.mu.m.
22. A beverage comprising: protein in an amount of 0.5-5% by weight
of the beverage; plant sterol ester and/or plant stanol ester in an
amount of 0.5-7% by weight of the beverage; stabilizer in an amount
of 0.1-1% by weight of the beverage, wherein the stabilizer
comprises high methoxy pectin; and a fruit and/or vegetable
preparation, wherein the beverage has an effective concentration of
30-1000% by weight natural fruit and/or vegetable derived from the
fruit and/or vegetable preparation, based on the weight of the
beverage.
23. A beverage comprising: dairy milk, soy milk, rice milk, or a
mixture thereof in an amount of 20-80% by weight of the beverage;
plant sterol ester and/or plant stanol ester in an amount of 0.5-7%
by weight of the beverage; stabilizer in an amount of 0.1-1% by
weight of the beverage, wherein the stabilizer is high methoxy
pectin; and a fruit and/or vegetable preparation in an amount of
23.5 to 74.25% by weight of the beverage.
Description
CROSS-REFERENCE TO RELATED APPLICATION
[0001] This application is a Division of U.S. application Ser. No.
13/146,282, filed Jul. 26, 2011 (pending), which is a the U.S.
national phase of PCT Appln. No. PCT/FI2010/000005 filed Jan. 26,
2010 which claims priority to Finnish Application 2009/0023 filed
Jan. 26, 2009, the disclosures of which are incorporated in their
entirety by reference herein.
FIELD OF INVENTION
[0002] The invention relates to a beverage for lowering serum total
and LDL-cholesterol levels.
BACKGROUND OF THE INVENTION
[0003] The beverage market is increasing all over the word,
especially in Asia. At the same time health aspects are more and
more considered by consumers. Fruit and berry beverages are
increasing their market share. Berries, fruits and vegetables are
recommended to be included in the daily diet. Different types of
smoothies have increased their market share during the past years.
Berries, fruits and vegetables are incorporated in different type
of healthy in-between meal beverages.
[0004] WO 2004/014141 discloses the use of phytosterol,
phytostanols and their esterified derivatives as a creaminess
enhancer in food compositions such as dairy products, e.g. yoghurts
or milk.
[0005] DE 100 63 288 discloses a mixed fruit, vegetable, milk
and/or wine beverage containing up to 20 g/l added phytosterols. A
process for producing the beverage is also disclosed, comprising
adding a solution containing phytosterols and oil to a base
beverage prepared from fruit, vegetables, milk or wine.
[0006] WO 2004/093571 discloses edible products with masked bitter,
sour and/or astringent taste. The products comprise a sweetening
agent and plant sterol ester, wherein the amount of sweetening
agent is reduced compared to a regular product.
[0007] The Finnish Government Decree No. 498/2001 discloses the
conversion of the amounts of preserved forest berries and mushrooms
to corresponding amounts of fresh berries and mushrooms. The decree
gives the conversion of juice concentrates to corresponding amounts
of fresh berries.
[0008] The use of pectins has been disclosed by Ralet, M.-C. et al.
Pectins, in Polysaccharides and polyamides in the food industry
(ed. Steinbuchel, A. et al.) 2005, Wiley-VCH GmbH & Co.
Weinham, Vol 1 pages 351-386.
[0009] WO 2003/055324 discloses a composition containing protein
hydrolysate and plant sterol for improving serum lipid profile.
[0010] WO 2007/071038 discloses a composition for use in foods,
beverages and nutraceuticals containing an emulsifier having a HLB
value greater than 14 and one or more sterols or stanols.
[0011] WO 2005/074717 discloses a particulate composition
containing a matrix of a protein or a carbohydrate, and fatty
matter containing phytosterols dispersed in the matrix. The main
product application is a creamer. The particulate composition may
also be used in drink powders.
[0012] WO 00/41491 discloses a food product or beverage containing
plant sterol and lycopene.
[0013] WO 2005/049037 discloses phytosterol dispersions made of
free phytosterols e.g. in fruit juices by homogenisation.
[0014] However, there is still a need for cholesterol-lowering
protein-containing beverages also containing berries, fruits or
vegetables. This type of beverage is extremely valuable and
nourishing. Especially, there is a need for cholesterol-lowering
beverages containing berries, fruits or vegetables, and containing
non-fermented protein.
[0015] In drinkable yoghurts, which contain fermented protein,
there is conventionally quite a lot of sugar added to the drink;
added separately or added to the fruit material, e.g. the jam which
is added to the drink. Added sugar is not beneficial from a
nutritional point of view and should therefore be minimised or
preferably avoided.
[0016] Another drawback is that processing of drinkable yoghurts is
time-consuming including the fermentation step. Also controlling
the fermentation process demands resources. Drinkable yoghurts are
therefore not so attractive.
[0017] In drinkable yoghurts and also conventional spoonable
yoghurts the protein structure is changed as a result of the
fermentation. This change will increase the viscosity of the
product and therefore the addition of plant sterol ester and/or
plant stanol ester is not a problem. The yoghurts will be stable
and there is no creaming of the plant sterol ester and/or plant
stanol ester. However, if the proteins in the beverage are
non-fermented proteins the emulsifying effect of the non-fermented
protein will not be high enough to emulsify the plant sterol ester
and/or plant stanol ester causing separation of the plant sterol
ester and/or plant stanol ester (creaming).
[0018] Creaming is therefore the main problem when adding plant
sterol ester and/or plant stanol ester to protein based beverages
containing fruit and/or vegetables, especially when the fruit
and/or vegetables are included in higher amounts. The problem with
this instability of this type of beverage has not been solved in
the prior art.
BRIEF DESCRIPTION OF THE INVENTION
[0019] It has now been found that a stable beverage containing
plant stanol ester and/or plant sterol ester can be prepared using
a particular composition.
[0020] The beverage according to the invention includes protein, a
fruit and/or vegetable preparation, plant stanol ester and/or plant
sterol ester, and a stabilising agent. Preferably the beverage
further contains an emulsifier.
[0021] The beverage according to the invention is preferably used
as an in-between meal beverage. It is healthy, nourishing and
further lowers blood total and LDL-cholesterol levels.
[0022] The protein can be derived from dairy milk, sour milk,
kefir, koumiss, ayran, yoghurt, soy milk, soy milk based yoghurt,
rice milk, and rice milk based yoghurt. The dairy milk, soy milk or
rice milk can be used as such, they may be made from powders,
isolates or concentrates, or the powders, isolates or concentrates
may be added directly into the beverage according to the invention
during its preparation. Preferably the protein is derived from a
non-fermented source such as dairy milk, soy milk and/or rice milk,
and most preferably it is dairy milk. The beverage according to the
invention therefore contains non-fermented protein, preferably from
milk, soy and/or rice. Preferably at least 75% by weight of the
protein is non-fermented and preferably substantially all protein
(at least 99% by weight of the protein) in the beverage is
non-fermented. Preferably the protein is selected from the group
consisting of non-fermented dairy protein, non-fermented soy
protein, non-fermented rice protein, and mixtures thereof.
[0023] The beverage according to the invention is acidic due to an
addition of a fruit and/or vegetable preparation, due to an
addition of an organic acid, such as citric and lactic acids and/or
due to fermentation of the protein source. Preferably the beverage
is acidified only with a fruit and/or vegetable preparation that is
sour enough to obtain a suitable taste, but more preferably organic
acid is further added to obtain the wanted acidic taste. Typically
the beverage is made acidic by addition of a high enough amount of
a fruit and/or vegetable preparation, more typically by addition of
a high enough amount of a fruit and/or vegetable preparation and at
least one organic acid, and most typically no fermentation is used
for producing the acidic taste.
[0024] The "fruit and/or vegetable preparation" contains fruit
and/or vegetable juices and/or fruit and/or vegetable puree, and/or
fruit pulp. Non-exclusive examples of fruits (in this specification
including also berries) that can be used for producing the juice,
puree or pulp are orange, apple, pomegranate, go goji, grapefruit,
lemon, lime, pineapple, mango, banana, peach, grape, pear, kiwi,
cherry, acerola, watermelon, honeydew melon, cantaloupe,
strawberry, raspberry, cranberry, blueberry, blackberry,
blackcurrant, plum, papaya, guava and their mixtures. Non-exclusive
examples of vegetables that can be used for producing the vegetable
preparation in the form of juice or puree are carrot, tomato,
maize, celery, cucumber, beets, parsley, cabbage, lettuce, spinach,
cucumber, wheat grasspea, pumpkin, sauerkraut and their mixtures.
If the fruit and/or vegetable preparation contains particles
detectable as nonhomogeneous in the mouth it is either homogenised
as such or during any stage of the preparation process of the
beverage according to the invention in order to make a homogenous
product. The beverage according to the invention therefore contains
a fruit and/or vegetable preparation having particles of a size
(volume) typically less than 100 .mu.m. The beverage hence
practically comprises particles of a size (volume) of less than 100
.mu.m meaning that at least 90%, preferably at least 95%, most
preferably at least 99% of the particles are of a size (volume) of
less than 100 .mu.m.
[0025] As often fruit and/or vegetable concentrates may be used as
fruit and/or vegetable preparation the amount of natural fruit
and/or vegetable may far exceed 100% by weight of the beverage.
This means that the beverage is concentrated on fruit and/or
vegetable.
[0026] The beverage according to the invention may e.g. contain
from 1/5 to 1/2 of the recommended daily dose of fruits and/or
vegetables; the recommended daily dose now being four or five
fruits or vegetables depending on which state's recommendation is
followed. The beverage therefore has a concentration of natural
fruit and/or vegetable from 30 to 1000%, preferably from 40 to
750%, more preferably from 50 to 500%, still more preferably from
80 to 300%, even more preferably from 80 to 250%, and most
preferably from 90 to 250% by weight of the beverage. The fruits
and/or vegetables have been added via the fruit and/or vegetable
preparation into the beverage.
[0027] The beverage according to the invention may alternatively be
concentrated on fruit and/or vegetable, which means the beverage
has a concentration of natural fruit and/or vegetable of at least
101% by weight. Typically the concentration of natural fruit and/or
vegetable is from 101% to 1000%, preferably from 150% to 700%, more
preferably from 170% to 500%, still more preferably from 180% to
300%, and most preferably from 190 to 250% by weight.
[0028] The beverage according to the invention may further contain
buffering agents, organic acids, sweetening agents and/or
calcium.
[0029] As used here, the term "plant sterol ester and/or plant
stanol ester" refers to plant sterols and/or plant stanols having
at least 60%, preferably at least 85%, most preferably at least 95%
of the plant sterols and/or plant stanols in esterified form.
[0030] In this specification the term "plant sterols" include
4-desmethyl sterols, 4-monomethyl sterols and the term "plant
stanols" include 4-desmethyl stanols, 4-monomethyl stanols. Typical
4-desmethyl sterols are sitosterol, campesterol, stigmasterol,
brassicasterol, 22-dehydro-brassicasterol and
.delta.5-avenasterol.
[0031] Typical stanols are sitostanol, campestanol and their
24-epimers. The term "plant sterol and/or plant stanol" includes
all possible mixtures of named sterols and/or stanols as well as
any individual sterol and/or stanol.
[0032] In this invention plant sterols and/or plant stanols are
esterified with a carboxylic acid or with a blend of carboxylic
acids and are called "sterol ester and/or stanol ester". Examples
of suitable carboxylic acids are fatty acids (2-24 carbon atoms,
saturated, monounsaturated or polyunsaturated, including also
special fatty acids, such as conjugated fatty acids, e.g. CLA, and
EPA and DHA), di- and tricarboxylic acids and hydroxy acids, and
any mixture of said acids. Preferably the plant sterols and/or
plant stanols are esterified with fatty acids, most preferably with
vegetable oil based fatty acids. Most preferred in beverages
according to the invention are plant stanol fatty acid esters.
[0033] Plant stanol fatty acid ester and the effects thereof, as
well as a suitable method for its preparation, are disclosed in
U.S. Pat. No. 6,174,560. Obviously plant sterol esters can
efficiently be produced by the production method disclosed in U.S.
Pat. No. 6,174,560. Alternatively fatty acid esters of plant
sterols and/or plant stanols can be produced by any method
disclosed in the art.
[0034] Typical examples of suitable emulsifiers used in this
invention include mono- and diglyceride derivatives, such as
acetic, lactic, succinic and citric acid esters; sorbitan esters;
polysorbates; stearoyl lactylates, such as sodium stearoyl
lactylate and calcium stearoyl lactylate; diacetyl tartaric acid
esters; diacetyl lactic acid esters; sugar esters; and mixtures of
any of these. More representative emulsifiers according to this
invention are citric acid ester, lactic acid ester and diacetyl
tartaric acid ester of mono- and diglycerides, sodium stearoyl
lactylate, calcium stearoyl lactylate, sucrose fatty acid esters,
and mixtures thereof. Most preferable emulsifiers used in the
present invention are citric acid ester, lactic acid ester and
diacetyl tartaric acid ester of mono- and diglycerides and mixtures
thereof.
[0035] The term "stabiliser" includes pectin, modified starch,
xanthan and guar gums. Pectin is preferred as stabiliser and the
most preferable stabiliser is high methoxy pectin. High methoxy
pectin has a degree of esterification of at least 50%.
[0036] As used here the term "sweetening agent" includes compounds
used to increase the sweetness of the product. Sweetening agents
include sugars, other carbohydrate sweeteners and non-carbohydrate
sweeteners. As used here the term "sweetening agent" includes e.g.
the following: sucrose, glucose, fructose, sugar syrup, malt syrup,
maple syrup, starch syrup, glucose syrup, high fructose corn syrup,
honey, molasses, xylitol, maltitol, lactitol, sorbitol, aspartame,
asesulfame-K, saccharin, cyclamates, stevia, erythritol and
sucralose. "Non-carbohydrate sweeteners", also called non-calorie
sweeteners, include e.g. aspartame, asesulfame-K, saccharin,
cyclamates, stevia, erythritol and sucralose. The "carbohydrate
sweeteners" include e.g. sucrose, glucose, fructose, sugar syrup,
malt syrup, maple syrup, starch syrup, glucose syrup, high fructose
corn syrup, honey, molasses, xylitol, maltitol, lactitol and
sorbitol.
DETAILED DESCRIPTION OF THE INVENTION
[0037] The present invention therefore relates to a beverage
comprising protein, plant sterol ester and/or plant stanol ester, a
fruit and/or vegetable preparation, and a stabiliser. Preferably
the beverage further comprises an emulsifier.
[0038] The amount of plant sterol ester and/or plant stanol ester
is preferably from 0.5 to 7.0%, more preferably from 0.6 to 5.0%,
still more preferably from 0.7 to 4.0%, and most preferably from
1.0 to 4.0% by weight of the beverage.
[0039] The protein comprises at least 75% by weight of
non-fermented protein, and preferably there is substantially no
(less than 1.0% by weight) fermented protein present in the
beverage according to the invention. The protein may preferably be
provided as dairy milk, soy milk or rice milk in an amount of
20-80%, more preferably 25-70%, still more preferably 50-70%, and
most preferably 40 to 60% by weight of the beverage. The amount of
protein is preferably from 0.5 to 5.0%, more preferably from 1.0 to
3.0%, and most preferably from 1.5 to 3.0% by weight of the
beverage.
[0040] Alternatively the beverage according to the invention
contains an amount of protein from 0.75 to 2.5%, preferably from
0.75 to 2.0%, more preferably from 1.0 to 2.0%, still more
preferably from 1.5 to 2.0%, and most preferably from 1.2 to 1.8%
by weight. These lower levels of proteins are especially suitable
in beverages containing non-fermented proteins.
[0041] The amount of emulsifier, if present, is preferably from
0.05 to 0.5%, more preferably from 0.1 to 0.4%, and most preferably
from 0.1 to 0.3% by weight of the beverage.
[0042] The amount of fruit and/or vegetable preparation is
preferably from 11.5% to 79.35% by weight, more preferably from
15.0 to 79.35% by weight, still more preferably from 20.0 to 75.0%
by weight, even more preferably from 23.5 to 74.25% by weight,
further more preferable from 30.0 to 75.0% by weight, still further
preferably from 34.4 to 59.25% by weight, and most preferable from
40.0 to 70.0% by weight of the beverage. These amounts include both
the added fruit and/or vegetable juice, concentrate, puree or pulp,
and the possibly added water, but not the water used for the
preparation of the milks if protein powders, isolates or
concentrates are used.
[0043] The concentration of natural fruit and/or vegetable derived
from the fruit and/or vegetable preparation is preferably from 30
to 1000%, more preferably from 40 to 750%, still more preferably 50
to 500%, even more preferably from 80 to 300%, further more
preferably from 80 to 250%, and most preferably from 90 to 250% by
weight of the beverage.
[0044] The beverage according to the invention may alternatively
have a concentration of natural fruit and/or vegetable derived from
the fruit preparation of at least 101% by weight, preferably from
101 to 1000%, more preferably from 150 to 700%, still more
preferably from 170 to 500%, even more preferably from 180 to 300%,
and most preferably from 190 to 250% by weight of the beverage.
[0045] The amount of stabiliser is preferably from 0.1 to 1.0%,
more preferably from 0.2 to 0.8%, and most preferably from 0.2 to
0.6% by weight of the beverage. Preferably the stabiliser comprises
pectin, more preferably high methoxy pectin, and most preferably it
is substantially (at least 90% by weight) high methoxy pectin.
[0046] The beverage according to the invention is homogeneous. This
means that it practically comprises particles of a size (volume) of
less than 100 .mu.m. Preferably at least 90%, more preferably at
least 95%, and most preferably at least 99% of the particles are of
a size (volume) less than 100 .mu.m.
[0047] Preferably there is no added carbohydrate sweetener in the
beverage according to the invention. This means carbohydrate
sweeteners are not added to the beverage separately, and not either
added to any component included in the beverage. However, the fruit
and/or vegetable preparation may contain natural sugars. The
beverage according to the invention may further contain at least
one non-carbohydrate sweetener.
[0048] An example of a preferred beverage composition according to
the invention comprises 0.06-5% plant sterol ester and/or plant
stanol ester, 0.05-0.5% emulsifier, 0.1-1.0% stabiliser, 25-70%
dairy milk, soy milk, rice milk or their mixtures, and 23.5-74.25%
fruit and/or vegetable preparation by weight of the beverage.
Another preferred example comprises 0.06-5% plant sterol ester
and/or plant stanol ester, 0.05-0.5% emulsifier, 0.1-1.0%
stabiliser, 40-60% dairy milk, soy milk, rice milk or their
mixtures, and 34.4-59.25% fruit and/or vegetable preparation by
weight of the beverage. In both these examples the composition is
otherwise as disclosed previously in this description; e.g. as
preferred aspects. Thus e.g. the concentration of natural fruit
and/or vegetable derived from the fruit and/or vegetable
preparation is preferably from 30 to 1000%, more preferably from 40
to 750%, still more preferably 50 to 500%, even more preferably
from 80 to 300%, further more preferably from 80 to 250%, and most
preferably from 90 to 250% by weight of the beverage; or e.g. the
concentration of natural fruit and/or vegetable derived from the
fruit preparation is at least 101% by weight, preferably from 101
to 1000%, more preferably from 150 to 700%, still more preferably
from 170 to 500%, even more preferably from 180 to 300%, and most
preferably from 190 to 250% by weight of the beverage; and the
stabiliser is high methoxy pectin.
[0049] The nutritional value of the beverage according to the
invention is improved. A significant part of the daily dose of
fruit and/or vegetables can be obtained from the beverage as well
as the daily recommended dose of cholesterol lowering plant sterol
and/or plant stanol. The beverage contains also nutritious
proteins, and if dairy milk is used also calcium. Calcium may
preferably also be added to the beverage.
[0050] The taste and mouthfeel of the beverage according to the
invention are smooth and even. It contains no particles that need
to be chewed up. To ensure this the beverage may be homogenised as
a final step in the preparation method.
EXAMPLE 1
Milk Based In-Between Meal Beverage
[0051] Comparison of low methoxy (LM) and high methoxy (HM)
pectins
[0052] Milk was warmed to 50.degree. C. Melted plant stanol ester
and emulsifier was mixed. The milk and the mixture of plant stanol
ester and emulsifier was mixed with an Ultra Turrax. Pectin was
mixed to hot water (80.degree. C.). The pectin solution was mixed
with the berry purees. The milk phase and berry preparation was
mixed and homogenised with a two stage homogeniser at 150/50 bar,
50.degree. C. (APV homogeniser Model 1000). The emulsion was
treated with UHT (4 s at 144.degree. C., Alfa-Laval Sterilab). The
pH value of both the beverages was 4.3.
TABLE-US-00001 Recipe A Recipe B Ingredient % % Fat free milk,
Valio 50.3 50.3 Plant stanol ester, Raisio Nutrition 2.3 2.3
Emulsifier, Datem 1117, Quest 0.1 0.1 LM pectin, Grindstedt SY 200,
Danisco 0.4 HM pectin Grindstedt AMD 782, Danisco 0.4 Blueberry
puree, Nordic Jam 12.0 12.0 Raspberry puree, Nordic Jam 13.0 13.0
Water 19.6 19.6
[0053] Stability of the products was evaluated directly after
cooling, and after 4 and 20 days of storage at refrigerated
temperature.
TABLE-US-00002 Texture evaluation Storage time (days) Recipe A (LM
pectin) Recipe B (HM pectin) 0 Milk protein was Beverage was stable
coagulated; plant stanol and homogenous and ester was plant stanol
ester was homogenously well dispersed dispersed 4 Milk protein was
Beverage was stable coagulated; plant stanol and homogenous and
ester was slightly plant stanol ester was separated (creaming) well
dispersed 20 Milk protein was Beverage was stable coagulated; plant
stanol and homogenous and ester was separated plant stanol ester
was (creaming) well dispersed
[0054] The beverage made using HM pectin had good stability during
the whole storage time. In addition to good stability, the beverage
had excellent nutritional profile containing 2 g plant stanols, 200
g berries and 2.3 g milk proteins in 150 ml. The beverage had good
cholesterol lowering efficacy and contained half of the recommended
daily intake of berries. The beverage therefore contained 1.53% by
weight of non-fermented dairy milk proteins and the concentration
of natural fruit was 133% by weight of the beverage.
EXAMPLE 2
Milk Based In-Between Meal Beverage
TABLE-US-00003 [0055] Ingredient % Fat free milk, Valio 50.4 Plant
stanol ester, Raisio Nutrition 1.7 HM pectin Grindstedt AMD 782,
Danisco 0.4 Berry puree mixture, Nordic Jam 25.0 Water 22.5
[0056] Milk was warmed to 50.degree. C. Plant stanol ester was
melted. The milk and the plant stanol ester was mixed with an Ultra
Turrax. Pectin was mixed to hot water (80.degree. C.). The pectin
solution was mixed with the berry puree mixture. The milk phase and
berry preparation was mixed and homogenised with a two stage
homogeniser at 150/50 bar, 50.degree. C. (APV homogeniser Model
1000). The emulsion was treated with UHT (4 s at 144.degree. C.,
Alfa-Laval Sterilab).
[0057] Stability of the product was evaluated directly after
cooling, and after 4 and 20 days of storage at refrigerated
temperature. The beverage had good stability during the whole
storage time. In addition to good stability, the beverage had
excellent nutritional profile containing 1 g plant stanols, 171 g
berries and 1.5 g milk proteins in 100 ml. The beverage had good
cholesterol lowering efficacy and contained 42% of the recommended
daily intake of berries. The beverage therefore contained 1.53% by
weight of non-fermented dairy milk proteins and the concentration
of natural berries was 171% by weight of the beverage.
EXAMPLE 3
Soy Milk Based In-Between Meal Beverage
TABLE-US-00004 [0058] Ingredient % Soy milk, Raisio Nutrition (3.0%
protein) 25.0 Plant stanol ester, Raisio Nutrition 2.3 Diacetyl
tartaric acid ester of mono- and 0.1 diglycerides, Datem 1117,
Quest HM pectin Grindsted AMD 782, Danisco 0.4 Blueberry puree,
Nordic Jam 16.0 Raspberry puree, Nordic Jam 17.0 Water 39.2
[0059] Soy milk was warmed to 50.degree. C. Melted plant stanol
ester and emulsifier were mixed. The warmed soy milk and the
mixture of plant stanol ester and emulsifier was mixed with an
Ultra Turrax. Pectin was mixed with hot water (80.degree. C.) and
then mixed with the berry purees. The soy milk preparation and the
mixture of berries and pectin was mixed and homogenised with a two
stage homogeniser at 150/50 bar 50.degree. C. (APV homogeniser
Model 1000). The emulsion was treated with UHT (4 s at 144.degree.
C., Alfa-Laval Sterilab) and aseptically packed. The pH value was
4.3.
[0060] A stable beverage was obtained. Samples were stored at room
temperature for 3 months and no creaming was detected.
[0061] The beverage contained 0.75% by weight of non-fermented soy
protein and the concentration of natural berries was 227% by weight
of the beverage.
EXAMPLE 4
Milk Based In-Between Meal Beverage
TABLE-US-00005 [0062] Ingredient % Fat free milk, Valio 40.0 Plant
stanol ester, Raisio Nutrition 1.4 Diacetyl tartaric acid ester of
mono- and 0.1 diglycerides, Datem 1117, Quest HM pectin Grindsted
AMD 782, Danisco 0.4 Berry/fruit mixture, concentrate, Kiantama
35.0 Water 23.1
[0063] Milk was warmed to 50.degree. C. Melted plant stanol ester
and emulsifier were mixed. The warmed soy milk and the mixture of
plant stanol ester and emulsifier was mixed with an Ultra Turrax.
Pectin was mixed with hot water (80.degree. C.) and then mixed with
the berry/fruit mixture. The milk preparation and the mixture of
berries/fruits and pectin was mixed and homogenised with a two
stage homogeniser at 150/50 bar 50.degree. C. (APV homogeniser
Model 1000). The emulsion was treated with UHT (4 s at 144 .degree.
C., Alfa-Laval Sterilab) and aseptically packed. The pH value was
4.0.
[0064] A stable beverage was obtained.
[0065] The beverage contained 1.2% by weight of non-fermented milk
protein and the concentration of natural berries was 192% by weight
of the beverage.
EXAMPLE 5
Milk Based In-Between Meal Beverage
TABLE-US-00006 [0066] Ingredient % Fat free milk powder, Valio
(32.4% protein) 2.0 Plant stanol ester, Raisio Nutrition 3.4
Diacetyl tartaric acid ester of mono- and 0.1 diglycerides, Datem
1117, Quest HM pectin Grindsted AMD 782, Danisco 0.4 Berry/fruit
mixture, concentrate, Kiantama 20.0 Orange juice concentrate 7.0
Sucralose, Splenda 0.4 Citric acid 0.2 Water 66.5
[0067] Milk powder, pectin, sucralose and berry/fruit mixture were
dispersed in water. Plant stanol ester and emulsifier were melted
and mixed together. Both phases were warmed to 60.degree. C. and
mixed with a blender. The pH was lowered to 3.9 with citric acid.
The beverage was homogenised at 250/50 bar 60.degree. C. (APV
homogeniser Model 1000), treated with UHT (4 s at 144.degree. C.,
Alfa-Laval Sterilab) and packed aseptically.
[0068] The stability of the beverage was checked for 3 months. No
separation of plant stanol ester and no milk coagulation occurred
during the storage.
[0069] The beverage contained 0.648% by weight of non-fermented
dairy milk protein. This corresponds to an amount of 21.7% by
weight of milk with a protein content of 3% (as conventional milk)
of the beverage. The fruit preparation therefore included 45.5%
water obtained from the total added water, 66.5% by weight given in
the recipe. The amount of fruit preparation was 72.5% by weight of
the beverage (calculated from 20.0% (berry/fruit mixture
concentrate) +7.0% (orange juice concentrate) +45.5% (water)) and
the concentration of natural fruit was 111% by weight of the
beverage.
EXAMPLE 6
Soy Yoghurt Based Smoothie
TABLE-US-00007 [0070] Ingredients % Soy milk, Raisio Nutrition 50.2
Plant stanol ester, Raisio Nutrition 2.6 Citric acid ester of
mono/diglycerides, 0.2 Palsgaard 3203, Palsgaard Glucose, Danisco
1.1 Sugar, Danisco 0.4 Corn starch, Cargill 0.4 Tricalcium
phosphate, Gado 0.2 Salt, Akzo Eka Chemicals 0.03 Berry/fruit
mixture, concentrate, Kiantama 33.3 HM pectin Grindsted AMD 782,
Danisco 0.2 Water 11.37
[0071] Melted plant stanol ester and emulsifier were mixed. Dry
ingredients, other than pectin, were mixed with soy milk. The
mixture of plant stanol ester and emulsifier was mixed to warm
(60.degree. C.) soy milk, the emulsion was warmed to 60.degree. C.
and homogenised with a two stage homogeniser at 250/50 bar
60.degree. C. and pasteurised. The emulsion was cooled to
45.degree. C. and a starter culture was added. The product was
fermented at 45.degree. C. to a pH level of 4.3 to obtain a
yoghurt.
[0072] Pectin, berry/fruit mixture, water and yoghurt were mixed
together with a blender.
[0073] The yoghurt based smoothie was homogenous and stable at
refrigerated temperatures for four weeks. The pH of the beverage
was 4.2.
EXAMPLE 7
Yoghurt Based Smoothie
[0074] Melted plant stanol ester and emulsifier were mixed. The
obtained mixture was mixed to warm (60.degree. C.) milk. The
emulsion was warmed to 60.degree. C. and homogenised with a two
stage homogeniser at 250/50 bar 60.degree. C. and pasteurised. The
emulsion was cooled to 42.degree. C. and a starter culture (Yoghurt
V1 PELLET DIP, Danisco) was added. The product was fermented at
42.degree. C. to pH 4.2 to obtain a yoghurt.
[0075] Pectin and sugar were dissolved in water and mixed with
berry/fruit mixture. The prepared yoghurt was efficiently mixed
with the mixture of pectin, sugar and berry/fruit mixture.
TABLE-US-00008 Ingredients % Fat free milk, Valio 47.1 Plant sterol
ester, Raisio Nutrition 2.3 Diacetyl tartaric acid ester of mono-
and 0.2 diglycerides, Panodan 165, Danisco Glucose, Danisco 1.0
Sugar, Danisco 0.4 HM Pectin, Grindsted AMD 783, Danisco 0.4
Berry/fruit mixture, concentrate, Kiantama 33.3 Water 15.2
[0076] The texture of the beverage was smooth and the stability of
the product was good when stored 2 weeks refrigerated.
* * * * *