Preparation and Incorporation of Co-Products into Beverages to Achieve Metabolic and Gut Health Benefits

a technology of co-products and beverages, which is applied in the field of processing and using co-products obtained from juice extraction of fruits and vegetables, can solve the problems of lack of nutritional content in the totality of many fruit and vegetable juices, consumer difficulty in believing that the juice does in fact contain added fiber, and lack of portion exclusion in the extraction process, etc., to achieve improved nutritional and sensory characteristics, improved taste and health properties, and improved formulations

Inactive Publication Date: 2014-08-21
PEPSICO INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0010]It is an advantage of the invention to provide beverages and other beverage products having desirable appearance, taste and health properties. It is a further advantage of at least certain embodiments of the invention to provide juice beverages having improved formulations, including improved nutrition and sensory characteristics. It is another advantage of the invention to provide a beverage or comestible which upon consumption provides the benefits of increased satiety a

Problems solved by technology

A disadvantage to consuming juices is that often the juice extraction process excludes portions of the whole fruit or vegetable that would otherwise be consumed if the fruit or vegetable were to be eaten in its whole form.
Accordingly, many fruit and vegetable juices lack some of the nutrients contained in the totality of the edible portions of the whole fruit or vegetable.
For example, various fiber powders obtained from edible and/or typically inedible portions of foods are commercially available; however either such powders tend to impart an undesired flavor to the juice, or they dissolve so thoroughly a consumer has difficulty believing that the

Method used

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  • Preparation and Incorporation of Co-Products into Beverages to Achieve Metabolic and Gut Health Benefits
  • Preparation and Incorporation of Co-Products into Beverages to Achieve Metabolic and Gut Health Benefits
  • Preparation and Incorporation of Co-Products into Beverages to Achieve Metabolic and Gut Health Benefits

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0111]Typical amounts of nutrients provided by orange pomace co-products for both Hamlin oranges and Valencia orange were experimentally determined over the course of one orange growing season. The orange pomace co-products were prepared by removing inedible material from the orange pomace, micro-grinding the pomace until a number average particle size of less than about 250 microns was achieved, homogenizing the pomace, and pasteurizing the pomace. The pomace pre-blend was micronized using various blade configurations and blade tip speeds (ranging from 15 to 60 Hz). This micronized / microgrinded pomace pre-blend was next homogenized at pressures between 1200 to 2500 psi to form a homogenous smooth product of uniform consistency. The results of each of the early, prime and late season for Hamlin oranges and Valencia oranges are provided in Table 2 below.

Orange Pomace Co-ProductVarietalHamlinValenciaSeasonEarlyPrimeLateEarlyPrimeLateMoisture (%)79.382.078.678.672.476.5Insoluble fiber ...

example 2

[0112]Three 100% fruit products were prepared comprising not-from-concentrate orange juice (NFC OJ) with 10 weight percent, 15 weight percent, or 20 weight percent, of the juice replaced with wet basis orange pomace co-product (prepared according to the process of Example 3). The finished juice products were analyzed for brix, pH, titratable acid, viscosity, and shear rate. The formulations and measured characteristics are shown below in Table 3.

[0113]It can be seen from the results that the addition of orange pomace co-product provides an approximately exponential increase in measured viscosity, as increasing amount of the co-product added to NFC OJ from 10% to 15% by weight resulted in an increase in measured viscosity of 3.375 times, from 340 centipoises to 1147.5 centipoises. Similarly, increasing the amount of the co-product added to NFC OJ from 10% to 20% by weight resulted in an increase in measured viscosity of 10.16 times, from 340 centipoises to 3454.2 centipoises. The add...

example 3

[0114]Nectar juice beverage products were prepared comprising not-from-concentrate orange juice (NFC OJ), water, sweetener, acidulant, vitamins, and flavor, containing 0, 5, 7.5, 10, and 15 weight percent, of orange pomace co-product. The orange pomace co-product was prepared according to the process of Example 3. The finished juice products were analyzed for brix, pH, titratable acid, viscosity, and shear rate. The formulations and measured characteristics are shown below in Table 4.

[0115]It can be seen from the results that the addition of greater amounts of orange pomace co-product provides to the nectar juice products increases the measured viscosity of the nectar juice product. As the pomace is added, the appearance of the nectar beverages become more turbid or hazy as the pomace brings significant “cloud”. The consistency also increase as pomace level is increased e.g. looks more viscous and thicker texture, has more viscous mouthfeel similar to 100% juices and the nutritional...

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Abstract

Co-products from juice extraction, in particular for use in beverage and food products to enhance the metabolic and gut health benefits, including an enhanced feeling of satiety, a reduction of postprandial glucose response, reduction of postprandial insulin response, an increased fermentability by colonic microlfora, an increase short-chain fatty acid production in the colon provided to the consumer are provided. The co-product has a number average particle size of between 1 and 2000 microns, a total polyphenol content of at least 2500 parts per million, a moisture content of between 70% and 85% by weight, and a combined peel and seed content between 0.01% and 20% by weight.

Description

[0001]This application is a continuation-in-part of PCT Application No. PCT / US14 / 15326 filed on Feb. 7, 2014 which designates the United States and claims priority to U.S. Provisional Patent Application No. 61 / 765,274 filed on Feb. 15, 2013, the disclosure of which is expressly incorporated herein by reference.FIELD OF THE INVENTION[0002]The invention relates to processing and use of co-products obtained from juice extraction of fruits and vegetables. More particularly, the invention relates to the use of co-products obtained from fruit and vegetable juice extraction by-products in beverage and food products to enhance the viscosity and fermentability of the beverage to improve metabolic and gut health.BACKGROUND OF THE INVENTION[0003]Fruit and vegetable juices are convenient and popular beverages for consumers. A disadvantage to consuming juices is that often the juice extraction process excludes portions of the whole fruit or vegetable that would otherwise be consumed if the fruit...

Claims

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Application Information

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IPC IPC(8): A23L2/02
CPCA23L2/02A23L2/52A23L2/04A23L33/22A23L2/00A23V2002/00
Inventor BALASUBRAMANIAN, SUNDARBORDENAVE, NICOLASHARKNESS, LAURAHITCHCOCK, BRYAN WILLIAMHSIEH, MONGJANJORDAN, RACHEL LISAMATHEWS, JEFFREY DAVIDRIVERA, TEODOROSAUNDERS, CAROLINESHIN, JIN-ESMALL, II, WILLIAM B.WILSON, ALISSA
Owner PEPSICO INC
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