Preparation and incorporation of co-products into beverages to achieve metabolic and gut health benefits

A technology for metabolism and intestinal health, which is applied in the field of preparing co-products and adding them to beverages to improve metabolism and intestinal health. Sensory properties, improved glycemic control, increased satiety effects

Inactive Publication Date: 2016-10-26
PEPSICO INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Additionally, commercially available citrus cellulose lacks viscosity and, therefore, may not physiologically improve metabolic health
Further, these commercially available citrus celluloses tend to dissolve so thoroughly that consumers wonder if the juice actually contains the added cellulose

Method used

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  • Preparation and incorporation of co-products into beverages to achieve metabolic and gut health benefits
  • Preparation and incorporation of co-products into beverages to achieve metabolic and gut health benefits
  • Preparation and incorporation of co-products into beverages to achieve metabolic and gut health benefits

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0114] Typical nutrient content provided by pomace co-products of Hamlin and Valencia oranges was experimentally determined during an orange growing season. The orange pomace co-product is prepared by removing inedible material from the orange pomace, microgrinding the pomace until the number average particle size is less than about 250 microns, homogenizing the pomace, and pasteurizing the pomace . The slag premix was micronized using different blade settings and blade tip speeds (15Hz-60Hz). Thereafter, the micronized / micromilled slag premix is ​​homogenized under a pressure of 1200 psi to 2500 psi to form a homogeneous homogeneous smooth product. Table 2 provides early, prime and late season results for Hamlin and Valencia oranges.

[0115] Table 2

[0116]

Embodiment 2

[0118] Three 100% fruit products containing non-concentrated reduced orange juice (NFC OJ) were prepared in which 10wt%, 15wt% or 20wt% of the juice was replaced with a wet-based pomace co-product (according to the procedure in Example 3 preparation). The final juice product was analyzed for Brix, pH, titratable acid, viscosity, and shear rate. Table 3 shows the formulations and measured properties.

[0119] From the results, it can be seen that the addition of the orange pomace co-product produced an approximately exponential increase in the measured viscosity, increasing the amount of said co-product added in the NFC OJ from 10% to 15% by weight resulted in a measured viscosity Increased by 3.375 times, from 340cP to 1147.5cP. Likewise, increasing the amount of the co-product added in the NFC OJ from 10% to 20% by weight resulted in a 10.16-fold increase in the measured viscosity from 340 cP to 3454.2 cP. The addition of orange pomace co-product also resulted in a slight de...

Embodiment 3

[0123] Honeydew juice beverage products were prepared comprising non-concentrate reduced orange juice (NFC OJ), water, sweeteners, sour agents, vitamins and flavours, containing 0, 5, 7.5, 10 and 15 weight percent orange pomace co-products. The orange pomace co-product was prepared according to the process in Example 3. The final juice product was analyzed for Brix, pH, titratable acid, viscosity, and shear rate. Table 4 shows the formulations and measured properties.

[0124] From the results it can be seen that adding a higher amount of pomace co-product to the manna juice product increased the measured viscosity of the manna juice product. As the grounds were added, the appearance of the honeydew beverage became more cloudy or hazy, as the grounds brought a distinct "cloud". As the pomace level increased, there was also an increase in consistency, eg, a viscous and viscous texture, with a viscous mouthfeel similar to 100% juice, and an increase in the nutritional content ...

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PUM

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Abstract

Co-products from juice extraction, in particular for use in beverage and food products to enhance the metabolic and gut health benefits, including an enhanced feeling of satiety, a reduction of postprandial glucose response, reduction of postprandial insulin response, an increased fermentability by colonic microlfora, an increase short-chain fatty acid production in the colon provided to the consumer are provided. The co-product has a number average particle size of between 1 and 2000 microns, a total polyphenol content of at least 2500 parts per million, a moisture content of between 70% and 85% by weight, and a combined peel and seed content between 0.01% and 20% by weight.

Description

technical field [0001] This application claims priority to U.S. Application No. 14 / 262,213, filed April 25, 2014, and U.S. Provisional Application No. 61 / 765,274, filed February 15, 2013, which 14 / U.S. Application No. 262,213 is a continuation-in-part and claims priority of PCT Application No. PCT / US14 / 15326 filed February 7, 2014, which designates the United States, which is hereby incorporated by reference in its entirety and into this article. [0002] The present invention relates to the processing and use of co-products obtained by juice extraction of fruits and vegetables. More specifically, the present invention relates to the use of co-products obtained from fruit and vegetable juice extraction by-products in beverage and food products to enhance the fermentability and viscosity of beverages to improve metabolism and gut health. Background technique [0003] Fruit and vegetable juices are convenient beverages that are popular with consumers. One disadvantage of d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/00
Inventor 森德·巴拉尼古拉斯·博尔德纳夫劳拉·哈克尼斯布莱恩·威廉·希区柯克谢蒙简瑞秋·丽莎·乔丹杰弗里·大卫·马修斯特奥多罗·里维拉卡洛琳·桑德斯申真伊威廉·B.·斯玛勒二世艾丽萨·威尔逊
Owner PEPSICO INC
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