Beverage fortified with ferrous bisglycinate

A technology of ferrous glycinate, lime, applied in the direction of food ingredients containing inorganic compounds, active ingredients of anhydride/acid/halide, plant raw materials, etc., to achieve the effect of reducing metallic taste and/or color change

Inactive Publication Date: 2022-02-01
SOC DES PROD NESTLE SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] However, iron fortification in plant-based beverages is often a problem, as iron fortification often results in color changes over storage time

Method used

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  • Beverage fortified with ferrous bisglycinate
  • Beverage fortified with ferrous bisglycinate
  • Beverage fortified with ferrous bisglycinate

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0073] The composition according to the invention was prepared with the following ingredients: 49.41% apple juice, 40.0% mango puree, 6.4% lime juice, 1.3% pepper puree, 1.2% ginger juice, 0.9% calcium lactate, 0.7% Turmeric Juice, Lemon Juice 0.07%, Paprika 0.02%. "%" means "% by weight".

[0074] This composition was adjusted to a pH of 3.8 and fortified by mixing 2.1 mg of iron from different sources per 100 g of product, an amount corresponding to about 15% of the recommended daily intake for adults. Subsequently, 80 gram aliquots of the fortified samples were filled into 125 mL glass bottles (Schott Duran) and pasteurized at 90° C. for 1 minute. A non-boosted control sample was prepared in a similar manner as above and used as a reference.

[0075] To quantify the color change due to the presence of iron in the yellow formulation, color analysis was performed using a reflectance spectrometer (X-Rite ColorEye 7000A) set to D65 illuminant and 10° observer. a* (amount of ...

Embodiment 2

[0082] The inventors also tasted the product composition as prepared and incubated at 37°C for 5 weeks to simulate accelerated shelf life conditions. figure 1 Differences in iron-fortified beverage samples for different sensory attributes are demonstrated. The inventors have scored each attribute according to the perceived intensity for the iron-fortified beverage samples compared to the non-fortified fresh samples. The ratings for each attribute by different inventors are combined and plotted. It was unexpectedly found that iron fortification with ferrous glycinate upon incubation resulted in a smaller color change and a significantly less perceived metallic taste in the beverage samples than other test compounds used to fortify beverages with iron.

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Abstract

The present invention relates generally to the field of beverages. In particular, the present invention relates to the field of beverages fortified with iron. For example, the present inventors have found that iron fortification with ferrous bisglycinate in a plant based beverage with a pH in the range of 3.5 to 3.9 leads to an increased color stability and a better taste of the beverage compared to other compounds commonly used to fortify beverages with iron.

Description

technical field [0001] The present invention generally relates to the field of beverages. In particular, the present invention relates to the field of iron-fortified beverages. For example, the inventors have found that in plant-based beverages having a pH in the range of 3.5 to 3.9, iron fortification with ferrous glycinate results in the beverage having enhanced Color stability and better taste. Background technique [0002] The number of people who prefer vegan, vegetarian or flexitarian diets has increased significantly in recent years. [0003] The American Academy of Nutrition and Dietetics states in J Acad Nutr Diet (2016 December; 116(12):1970-1980) that properly planned vegetarian (including vegan) diets are healthy and nutritionally Prevention and treatment of disease provide health benefits; and these diets are suitable for all stages of the life cycle, including pregnancy, lactation, infancy, children, adolescents, older adults, and are suitable for athletes. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/04A23L2/52A23L33/15A23L33/16A23L33/175A61K31/19A61K31/593A61K31/714A61K33/18A61K33/26A61K33/30A61K36/22A61K36/73A61K36/752A61K36/9066A61P3/02A61P7/06A61P19/08A61P19/10
CPCA23L2/02A23L2/52A23L2/04A23L33/16A23L33/175A23L33/15A61K33/26A61K36/73A61K36/22A61K36/752A61K36/9066A61K31/19A61K33/30A61K33/18A61K31/593A61K31/714A61P3/02A61P7/06A61P19/10A61P19/08A23V2002/00A23V2250/70A23V2250/7106A23V2250/706A23V2250/16A23V2200/30A23V2200/306A23V2250/0622A23V2250/1592A23V2250/1578A61K2300/00A23L33/165A23V2200/048A23V2200/16A23V2200/262A23V2200/264A23L33/105A23L33/40A23L33/155A61K9/0095A61K31/295A61K33/06A61K47/46
Inventor E·A·哈贝奇纳瓦兹L·桑多斯J·拉伊N·加莱弗C·梅斯
Owner SOC DES PROD NESTLE SA
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