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A method of supplementing an edible aqueous liquid composition with two or more mineral salts

A liquid composition, water liquid technology, applied in the fields of food science, application, pharmaceutical formulation, etc., can solve problems such as being unsuitable for the production of transparent metastable solutions

Inactive Publication Date: 2010-03-10
UNILEVER NV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these methods are not suitable for producing clear metastable solutions of two or more minerals, each of which exists in a metastable dissolved state

Method used

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  • A method of supplementing an edible aqueous liquid composition with two or more mineral salts
  • A method of supplementing an edible aqueous liquid composition with two or more mineral salts
  • A method of supplementing an edible aqueous liquid composition with two or more mineral salts

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0077] Soy-based beverages are produced based on the recipes described in the table below:

[0078] Composition (wt%)

[0079] Element

A

B

C

D

Soy Protein Isolate 1

1.27

1.27

1.27

1.27

sucrose

3

3

3

3

HM pectin

0.35

0.35

0.35

0.35

Sucralose

0.01

0.01

0.01

0.01

Fruit Concentrate (65°Brix)

3.7

3.7

3.7

3.7

citric acid

0.20

0.20

0.25

0.75

calcium carbonate 2

0

0

0.27

0.27

magnesium carbonate 3

0

0

0.18

0.18

calcium lactate 4

0

0.84

0

0

magnesium lactate 4

0

0.63

0

0

softened water

to 100%

to 100%

to 100%

to 100%

[0080] 1 From Solae (FXP 219)

[0081] 2 From Scora S.A., France (Particle size: 98.5% t...

Embodiment 2

[0102] A reconstitutable powder containing soy protein, citric acid, calcium and magnesium was produced starting with the premix described in Table 3:

[0103] Table 1: Composition of the premix (wt %)

[0104]

[0105] 1 From Scora S.A., France (Particle size: 98.5% through 325 mesh / 45 μm (wet sieve))

[0106] 2 From Lohmann, Germany (approx. 90% particle size < 0.1 mm).

[0107] The pectin base was stirred at 80 °C for 20 min under high shear. Thereafter, it was cooled to below 40°C. The soy base was homogenized at 150 bar. Thereafter, the soy base was slowly added to the pectin base while stirring. After all of the soy base had been added, the resulting mixture was stirred under high shear for 30 min.

[0108] In parallel, the following method was used to prepare the mineral base: citric acid was added to all water at a temperature of 10°C. Magnesium carbonate was added with gentle stirring. After about half an hour, the formation of carbon dioxide ceased and th...

Embodiment 3

[0113] The powder of Example 2 was made into a soybean / fruit drink using the recipe in Table 3:

[0114] Table 3: Composition of soy / fruit drinks

[0115]

Wt%

Powder of Example 2

3.6

sucrose

3

Sucralose

0.01

Fruit Concentrate (65°Brix)

3.7

additional citric acid

bring the pH to 4.1

softened water

to 100%

[0116] The soybean beverage was prepared by heating water to 80°C. The powder from example 2 was dispersed into this water with the help of a turrax mixer, after which the solution was kept for 10 minutes. Next, the dry blend of sugar and sucralose is dispersed into this aqueous solution with the help of a turrax mixer. Next, add the fruit concentrate and citric acid. The final pH of the beverage was 4.1.

[0117] Subsequently, the product was pasteurized using an indirect heating system at 72° C. for 40 seconds (laminar flow). The pasteurized product was homogenized using a s...

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Abstract

One aspect of the invention relates to a method for producing an edible aqueous liquid composition that has been supplemented with a first mineral selected from the group of metals consisting of calcium, magnesium, potassium, zinc, copper, iron, manganese and a second mineral, different from the first mineral, that is selected from the same group of metals. Another aspect of the present inventionsrelates to a reconstitutable powder containing: 0.01-3 mmole of the first mineral per gram of powder; 0.02-4 mmole of the second mineral per gram of powder; 0.02-8 mmole of acid per gram of powder, said acid being selected from the group consisting of citric acid, tartaric acid, malic acid, phosphoric acid and combinations thereof; 0.02-0.99 g of soy protein per gram of powder; and less than 10 wt. % of water. The reconstitutable powder is characterised in that 25 grams of the powder can be reconstituted with 1 kg of water to yield an edible aqueous liquid that will not form a salt sediment of the first and / or second mineral when stored under ambient, quiescent conditions for 3 months or longer.

Description

technical field [0001] The present invention relates to a method of supplementing an edible aqueous liquid composition with two or more mineral salts comprising a first mineral and a second mineral, the first mineral being selected from the group consisting of calcium, magnesium, potassium, zinc, The metal group consisting of copper, iron and manganese, the second mineral is selected from the same metal group as the first mineral, but is different from the first mineral. Background technique [0002] From a nutritional standpoint, it is desirable to incorporate minerals into foods and beverages, or to provide nutritional supplements containing high levels of minerals. Examples of minerals of significant nutritional value include calcium, magnesium, potassium, zinc, copper, iron, manganese. In order to ensure that these minerals are sufficiently bioavailable, it is generally preferred to include these minerals in the form of bioavailable salts. [0003] It has been found th...

Claims

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Application Information

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IPC IPC(8): A23L1/304A61K33/00A23L2/52A23L2/39A23L33/16
Inventor M·梅莱马A·莫雷特F·F·蒂奥M·B·J·范德夫卢格特
Owner UNILEVER NV
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