Ready-to-drink plant-based beverages with improved stability
Patent Information
- Application Number
- HK62026127020
- Authority / Receiving Office
- HK · HK
- Patent Type
- Applications
- Current Assignee / Owner
- Priority Date
- 2023-04-14
- Filing Date
- 2026-08-04
- Publication Date
- 2026-10-09
- Estimated Expiration
- 2044-04-08
Smart Images
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Abstract
Description
This invention relates to the field of shelf-stable ready-to-drink (RTD) plant-based beverage compositions that are dairy-free and contain plant-based ingredients, high-methoxyl pectin, and emulsifiers. The invention also relates to a method for producing shelf-stable RTD plant-based beverage compositions containing plant-based ingredients, high-methoxyl pectin, and emulsifiers. Abstract
Claims
Claims1. A shelf-stable RTD plant-based beverage composition comprising:- at least one plant-based ingredient selected from the group consisting of hydrolyzed plant protein, hydrolyzed cereal bran and combinations thereof,- high methoxyl pectin, and- at least one emulsifier, wherein the beverage is free from dairy ingredient and has a pH below 5.5, preferably ranging from 3.5 to 4.5 and has a viscosity ranging from 20 to 50 cP measured at 25°C at shear rate 50 sec'1, preferably from 20 to 40 cP.
2. Composition according to claim 1 comprising:- from 10 to 30% of at least one plant-based ingredient, preferably from 10 to 20%,- from 0.1 to 1% of high methoxyl pectin, preferably from 0.5 to 0.8%, and- from 0.01 to 0.3% of at least one emulsifier, preferably from 0.04 to 0.2%, the percentages being defined by weight of component as compared to the total weight of the composition.
3. Composition according to claim 1 or 2, wherein the cereal bran is selected from the group consisting of wheat bran, corn bran, rice bran, oat bran, sorghum bran, millet bran, barley bran, and combinations thereof, preferably is oat bran.
4. Composition according to any one of claims 1 to 3, wherein the high methoxyl pectin has a degree of esterification of at least 50%, preferably 58% from 79%, more preferably from 70% to 74%.
5. Composition according to any one of claims 1 to 4, wherein the high methoxyl pectin is hydrolyzed high methoxyl pectin.
6. Composition according to any one of claims 1 to 5, wherein the composition comprises high methoxyl pectin and emulsifier in a weight ratio of 1 / 1 to 25 / 1, preferably 1 / 1 to 10 / 1, more preferably 3 / 1 to 4 / 1.
7. Composition according to any one of claims 1 to 6, wherein the hydrolyzed cereal bran is a hydrolyzed oat bran.
8. Composition according to any one of claims 1 to 7, wherein the composition comprises from 0.5 to 15% by weight of juice concentrate as compared to the total weight of the composition, preferably from 2 to 10%.
9. Composition according to any one of claims 1 to 8, wherein the composition further comprises from 0.01 to 2% by weight of an acidifier as compared to the total weight of the composition, preferably from 0.01 to 1%.
10. Composition according to any one of claims 1 to 9, wherein the acidifier is selected from the group consisting of plant concentrate, vegetable concentrate, fruit concentrate, lactic acid, ascorbic acid, citric acid and combinations thereof.
11. Composition according to any one of claims 1 to 10, wherein the composition further comprises at least one additional ingredient selected from the group consisting of sugar, fiber, vegetable or nut oil, flavor ingredient, fortification ingredient and combinations thereof.
12. Composition according to any one of claims 1 to 11, wherein the composition comprises at least one plant sterol.
13. Composition according to any one of claims 1 to 12, wherein the composition comprises from 0.5 to 3% of plant sterol as compared to the total weight of the composition, preferably from 1 to 2%.
14. Composition according to any one of claims 1 to 13, wherein the emulsifier is selected from the group consisting of mono- and diglycerides (MDGs), stearoyl lactylates, sorbitan esters, polyglycerol esters, sucrose esters, lecithin and combinations thereof, preferably is lecithin.
15. Composition according to any one of claims 1 to 14, wherein the composition is free from gellan gum.
16. A method for producing a shelf-stable RTD plant-based beverage composition according to any of claims 1 to 15 comprising the steps of: a) providing a composition with at least one plant-based ingredient, b) providing a composition comprising a high methoxyl pectin and at least one emulsifier, c) mixing together the compositions obtained at step a) and at step b) at a temperature ranging from 4°C to 70°C for 5 to 30 minutes, d) heat-treating the mixture obtained at step c) at a temperature ranging from 75°C to 121°C for 20 second to 15 minutes with upstream or / and downstream homogenization with 100 to 300 bars to obtain a RTD plant-based beverage composition, e) filing the RTD plant-based beverage composition obtained at step d) in containers.
17. A method according to claim 16, wherein the filing in step e) is done under aseptic conditions.
18. A method according to claim 16 or 17, wherein the process further comprises an additional step of acidifying the RTD plant-based beverage composition obtained at step c).
19. Use of a composition according to any one of claims 1 to 15 for reducing blood cholesterol in humans.
20. Use of a composition according to claim 19 for reducing blood cholesterol in humans whilst maintaining a digestive health.