Soluble isoflavone compositions

Abstract

The present invention provides isoflavone compositions exhibiting improved solubility (e.g., light transmittance), taste, color, and texture characteristics, and methods for making the same. The isoflavone compositions are useful for incorporation in a variety of foodstuffs, beverages, dietary supplements, and pharmaceutical compositions allowing for improved taste, texture, color, and optical properties of the same.

Description

CROSS REFERENCE TO RELATED APPLICATIONS [0001] This application is a continuation of U.S. application Ser. No. 10 / 714,542 filed Nov. 23, 2003, which claims the benefit of U.S. Application No. 60 / 426,780, filed Nov. 15, 2002, and U.S. Application No. 60 / 486,059, filed Jul. 10, 2003.TECHNICAL FIELD [0002] The invention relates to isoflavone compositions, and more particularly, to isoflavone compositions with improved solubility (e.g., light transmittance), color, and taste, and methods for using such compositions to make beverages and foodstuffs. BACKGROUND [0003] Plants are a natural warehouse of bioactive compounds. A difficulty in accessing this abundant diversity of compounds lies in the separation of the various components. Isoflavones are an example of an interesting class of phenolic-containing plant flavonoid compounds that are believed to have a number of beneficial health effects on mammals. For example, isoflavones have been suggested to provide a beneficial effect on the s...

AI Technical Summary

Benefits of technology

[0005] The present invention relates to methods for improving the aqueous solubility of isoflavone compounds isolated from plant materials such as soybean extracts. The invention also relates to compositions that contain isoflavones with improved solubility (e.g., light transmittance), color, flavor, and texture properties. The compositions of the present invention may be incorporated in a number of foodstuffs and beverages (e.g., juice beverages) with improved color, texture, light transmittance, and taste characteristics. Removing polyphenolic compounds from juice before adding isoflavone compositions of the invention helps to maintain the solubility of the isoflavones within the juice beverage.

[0014] The invention also features a method of making a juice beverage. The method includes combining a fruit juice with 0.15 to 3% by weight of PVP or PVPP to form a precipitate containing polyphenolic compounds; removing the precipitate from the fruit juice (e.g., by filtration or centrifugation); and adding at least 0.01% by weight of an isoflavone composition described above to the fruit juice to produce the beverage. The beverage exhibits a transmittance at 600 nm, that is increased at least 15% (e.g., at least 30% or 50%) relative to the transmittance of a corresponding beverage prepared without removing the polyphenolic compounds. The fruit juice can be apple, cranberry, orange, or grape juice concentrate. The increased transmittance of the beverage can be maintained upon storage of the beverage for at least 30 days at a temperature ranging from about 4° C. to about 25° C.

[0016] In another aspect, the invention features an isoflavone composition containing two or more isoflavones, where the isoflavones represent about 15% to about 70%, by weight, of the composition, and about 0.5% to about 30%, by weight, of a hydrophilic polymer, wherein the composition, upon preparation of a mixture of about 0.03% by weight of the composition in water, exhibits a transmittance at 500 nm of at least 75% and one or more excipients selected from the group consisting of buffers, stabilizers, diluents, sweeteners, flavorings, preservatives, and solubilizers. The invention also features a method of reducing symptoms of menopause in a woman. The method includes administering an amount of such a composition to the woman effective to reduce the symptoms of menopause.

Problems solved by technology

A difficulty in accessing this abundant diversity of compounds lies in the separation of the various components.

This potency is correlated with an increased risk of breast cancer and other complications.

Despite the beneficial effects associated with plant isoflavones, many individuals have not increased their intake of isoflavones, particularly those available from soy foods, because the variety of soy based foods in many countries have been limited and because many find the flavor and colors of soy foods bitter and unappetizing.

In addition, earlier methods for isolating isoflavones often resulted in isoflavones compositions of reduced water solubility and thus limited applicability for incorporation into foodstuffs and beverages.

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