Chia seed beverage and related method

a technology of chia seed and beverage, which is applied in the field derivatives of chia seed products, can solve the problems of low level of polyunsaturated fatty acid esters in soybean seed, lack of oxidative stability, and undesirable human consumption of seed meal, so as to enhance gastrointestinal regularity and heart health. the effect o
US20090181114A1Inactive Publication Date: 2009-07-16US NUTRACEUTICALS LLC
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Patent Information

Authority / Receiving Office
US · United States
Patent Type
Applications(United States)
Current Assignee / Owner
US NUTRACEUTICALS LLC
Publication Date
2009-07-16
Estimated Expiration
Not applicable · inactive patent
Patent Text Reader

Abstract

A beverage is disclosed that is effective for enhancing gastrointestinal regularity and heart health. It is formed by a liquid comprising fruit derived juices, water or naturally or artificially flavored water. A composition of matter is mixed within the liquid in a shelf stable pasteurized beverage form and formed from sterilized whole seed extracted from Salvia hispanica L. The resulting beverage exhibits a pH dependent viscosity requiring no additional thickening agents and suitable as a beverage for human consumption.
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Description

RELATED APPLICATIONS

[0001] This application is based upon prior filed provisional application Ser. No. 61 / 020,500 filed Jan. 11, 2008; and provisional application Ser. No. 61 / 020,519 filed Jan. 11, 2008; and provisional application Ser. No. 61 / 020,539 filed Jan. 11, 2008; and provisional application Ser. No. 61 / 020,583 filed Jan. 11, 2008; and provisional application Ser. No. 61 / 020,590 filed Jan. 11, 2008; the disclosures of which are incorporated herein by reference in their entirety.FIELD OF THE INVENTION

[0002] The present invention relates to the field of chia seed products and derivatives of chia seed products and related methods and uses, for example, beverages formed from chia seeds.BACKGROUND OF THE INVENTION

[0003] Soybeans have been cultivated for many years throughout the world forming a food staple of extraordinary value when its seeds are further processed and refined into its component oil and flour by well-known processes. Unfortunately, soybean seed contains very low lev...

Claims

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