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Acid beverage composition utilizing a protein and a vegetable oil and process for making same

A technology for acidic beverages and compositions, applied in the field of preparing protein-based acidic beverages, can solve the problems of unpleasantness and high viscosity of beverages

Inactive Publication Date: 2007-06-06
SOLAE LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Below this operating range, settling becomes a significant problem, but above this range, the beverage becomes more viscous and unpleasant

Method used

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  • Acid beverage composition utilizing a protein and a vegetable oil and process for making same
  • Acid beverage composition utilizing a protein and a vegetable oil and process for making same
  • Acid beverage composition utilizing a protein and a vegetable oil and process for making same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment A

[0079] with Solae _ FXP HO220 Protein Prep Fortified Fruit and Vegetable Juice Beverage by LLC contains 6.5 grams of protein per 8 oz serving.

[0080] 5494 grams of distilled water and 332 grams of FXP HO220 protein were successively added to the container. Mix at moderate shear for 5 minutes to disperse the contents at 5.70% solids, then heat to 170 mm for 10 minutes to give a protein suspension slurry. In another vessel, 60 grams of pectin (YM-100L) was dispersed in 2940 grams of distilled water under high shear to obtain a 2% pectin dispersion. The dispersion was heated to 170 mm until no lumps were observed. The protein suspension slurry was added to the pectin dispersion and mixed for 5 minutes under moderate shear. Then add 27 grams of citric acid, 27 grams of phosphoric acid, 210 grams of concentrated apple juice and 1000 grams of sugar. The contents were mixed for 5 minutes with moderate shear. The pH of the mixture was 3.8-4.0 at room temperature. The contents ...

Embodiment 1

[0083] with Solae _ FXP HO220 Protein Prep Fortified Fruit and Vegetable Juice Beverage by LLC contains 6.5 grams of protein per 8 oz serving.

[0084] Add 5000 grams of deionized water containing 150 grams of sodium citrate to the container. After the sodium citrate was dissolved, 153 grams of FXP HO220 (available from Solae, LLC) was added. The contents were heated to 180_ for 8 minutes to hydrate the protein material. In another container, dry mix 150 grams of pectin and 300 grams of sucrose to make the first stabilizer, which is then added to the hydration protein container to hydrate the pectin to make ingredient (I). Add 500 g of high oleic sunflower oil (Trisun 100) with a monounsaturated acid content of at least 85% to ingredient (I) to make an oil-in-water emulsion, mix at 180° for 5 minutes, then proceed in two stages Homogenization, 2500 psi in the high pressure stage and 500 psi in the low pressure stage, made batch (II). In yet another container, add 250 grams...

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PUM

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Abstract

This invention is directed to an acid beverage composition, comprising; (A) a hydrated protein stabilizing agent; (B) a protein material; (C) a triglyceride comprising a vegetable oil triglyceride, a genetically modified vegetable oil triglyceride or a synthetic triglyceride oil of the formula (I) wherein R<1>, R<2> and R<3> are aliphatic groups and contain from about 7 up to about 23 carbon atoms; and (D) a flavoring material comprising a fruit juice, a vegetable juice, glucono-delta-lactone, phosphoric acid or the sodium salts or acids of citric acid, malic acid, tartaric acid, lactic acid and ascorbic acid; wherein the acid beverage composition has a pH of from 3.0 to 4.5. Also disclosed is a process for preparing an acid beverage composition.

Description

field of invention [0001] The present invention relates to a method for preparing a protein-based acidic beverage, which is smooth, palatable, tasty and has good storage stability. In addition to protein sources, vegetable oils, stabilizers and flavorings are used. Background of the invention [0002] Juices and other acidic juice-like beverages are popular commodities. Consumer demand for nutritious and healthy beverages has led to the development of protein-containing nutritious juices or juice-like beverages. Protein provides nutrients in addition to those provided by the beverage components. It has recently been discovered that certain proteins have specific health benefits in addition to providing nutrition. For example, the U.S. Food and Drug Administration recognizes that soy protein, along with a healthy diet, can effectively lower blood cholesterol levels. In response, there has been a growing consumer demand for acidic juice-like beverages containing proteins t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/66A23L1/30
CPCA23L1/3006A23L2/66A23L33/115
Inventor R·沈
Owner SOLAE LLC
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