Vegetable and fruit juice powder

A vegetable juice and powder technology, which is applied in the field of vegetable powder and fruit juice powder, and can solve problems such as drying difficulties

Inactive Publication Date: 2013-05-15
THE UNIV OF SYDNEY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, drying of these substances is very difficult

Method used

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  • Vegetable and fruit juice powder
  • Vegetable and fruit juice powder
  • Vegetable and fruit juice powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0139] Application of whey protein isolate (WPI) and maltodextrin as spray drying additives to produce orange juice powder

[0140] Background - protein solubility

[0141] Protein solubility is influenced by several factors such as native or denatured state as well as environmental factors (ie pH, temperature). The pH of the solution affects the nature and distribution of the protein's net charge. In general, proteins are more soluble at low (acid) or high (alkaline) pH values ​​because the presence of an excess of like charges creates repulsive forces between the molecules that help achieve their maximum solubility. Proteins generally have minimal solubility at the isoelectric point (pI). pH values ​​above and below the pI (at which point the protein has a net negative charge) help achieve greater solubility.

[0142] Therefore, the use of proteins as spray aids poses several problems, such as solubility, sensitivity of proteins to pH changes, and heat. This is parti...

Embodiment 2

[0289] Application of whey protein isolate (WPI) and maltodextrin as spray drying aids in the production of apple juice powder.

[0290] The inventors studied the application of whey protein isolate (WPI) and maltodextrin as additives for spray drying of apple juice powder, and the yield met 60% of the industrial demand.

[0291] It was previously reported that the maximum concentration of orange juice that could be dried with maltodextrin (60%) was 40%, at which point a yield of 78% was obtained. The inventors found (as shown in Example 1) that the yield of spray-dried orange juice obtained with 1% whey protein isolate (WPI) (yield 83wt%) compared to the case with 60% maltodextrin be significantly improved. These two previous results were used as the experimental control group of Example 2 (Table 10).

[0292] Table 10: Typical composition of orange juice spray drying solution

[0293] (OJ means orange juice, MD means maltodextrin, WPI means whey protein isolate)

[0294]...

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Abstract

A powder food product comprising one or more fruit components or one or more vegetable components or combination thereof together with an amount of whey protein isolate effective to encapsulate the one or more fruit components or one or more vegetable components or combination thereof.

Description

[0001] Cross References to Related Applications [0002] This application claims priority from application AU2010903409, the contents of which are incorporated herein by reference. field of invention [0003] The present invention relates to vegetable powders and fruit juice powders and methods of making these powders. Background of the invention [0004] Commercial orange juice production methods and product forms [0005] Freshly extracted orange juice is filtered through a trimmer (sieve) to remove the pulp and seeds, which are diverted along with the peel for by-products. At this stage, orange juice is usually produced in one of two product forms: bulk frozen concentrated orange juice (FCOJ) or not-from-concentrate (NFC). [0006] (i) Bulk FCOJ [0007] Juice made into bulk FCOJ is sent to an evaporator where vacuum and heat are used to remove excess water resulting in a base concentrate of 65 Brix which is 7 to 1 of normal single strength orange juice . Subsequentl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/08A23L2/39A23L2/66
CPCA23L1/095A23V2002/00A23L1/2121A23L2/66A23L2/08A23L1/0029A23L1/3056A23L1/0035A23L2/39A23L19/01A23L29/35A23L33/19A23P10/30A23P10/40A23V2200/224A23V2250/54252
Inventor 蒂莫西·兰格力士王烁思
Owner THE UNIV OF SYDNEY
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